CRAYFISH 



1627 



CREAMERY 



Crawfordsville present? an attractive appear- 

 ance; it is on a high bluff above Rock River, 

 which winds around the city. It has in addi- 

 tion to its public schools Wabash College 

 (Presbyterian), established in 1832, Saint 

 Charles Academy, a business college and a 

 Carnegie Library. A $65,000 Federal building, 

 the high school and Y. M. C. A. buildings, 

 costing $100,000 each, and the Ben Hur and 

 Knights of Pythias buildings are among the 

 noteworthy structures of the city. It is the 

 trade center for a rich agricultural region, and 

 its various manufactories employ about 1200 

 people. The leading industry is that of making 

 matches ; wire and wire nails, wire-bound boxes, 

 brick and furniture are also extensively manu- 

 factured. Here was established the first United 

 States government station for the treatment 

 of hog cholera. Crawfordsville was the home 

 of Lew Wallace, soldier, statesman and dis- 

 tinguished author; his home and a monument 

 to his memory are interesting features of the 

 city. B.W.W. 



CRAYFISH. See CRAWFISH. 



CRAYONS, kra' onz, pencils of charcoal, 

 chalk or a fine paste of chalk or pipe clay, 

 colored with various pigments. They reach the 

 market in all colors and tints. Such crayons 

 are used for drawing on paper, wood or on 

 other materials such as school blackboards. 



Pastels, or crayon paintings, are more quickly 

 made than oil or water color paintings and are 

 softer and richer in effect, but they soil easily 

 and must be kept under glass. In pastel work 

 sometimes the colors are first rubbed on the 

 paper with the fingers, then the outline is 

 finished with crayons. Charcoal crayons are 

 used principally for drawing faces and the 

 human figure. Crayons used in lithography 

 are smooth and greasy, and usually made of 

 a mixture of wax, soap, resin and lampblack. 



CREAMERY, an institution of American 

 origin, is a factory where butter is made. The 

 first creamery known began operations in 1861, 

 in Orange County, N. Y. Ten years earlier the 

 first cheese factory had been erected in this 

 same region, and its success led directly to 

 the adoption of factory methods in making 

 butter. The creamery system spread rapidly to 

 other dairying sections of the United States 

 and also to foreign countries. Wisconsin is 

 the leading producer of creamery butter, and 

 is closely followed by Minnesota and Iowa. 

 These three states furnish nearly 400,000,000 

 pounds, or twenty-five per cent, of the cream- 

 ery output of the United States. Ontario and 



Quebec divide over ninety per cent of the 

 Dominion's production of creamery butter be- 

 tween them. 



Organization. Creameries are organized on 

 three plans. Cooperative creameries are owned 

 by the farmers, or "patrons," who usually 

 choose from their own number a committee 

 to operate the factory. The cost of operation 

 and the proceeds of the sales are divided 

 among the patrons in proportion to the amount 

 of milk, of cream or of butter fat in their con- 

 signments. A second form of organization in- 

 volves the formation of a stock company, all 

 the stock being owned by the patrons who 

 deliver milk to the factory. Under a third 

 plan, the farmers sell their milk or cream out- 

 right to the private owners of the creamery. 

 The owners operate it for their own profit, 

 and in so doing relieve the dairyman of the 

 necessity of finding a market for his product. 



Plan of Operation. Whatever the form of 

 ownership, the farmers may deliver the milk 

 to the creamery, where the cream is separated 

 by machinery, or they may raise or separate the 

 cream at home and send it to the creamery 

 every two or three days. Formerly a large 

 number of creameries established skimming 

 stations at points convenient to the farmers; 

 there the milk was run through a separator and 

 the skimmed milk returned to the patrons. 

 The farmers were formerly paid by the weight 

 or quantity of the milk or cream, but now 

 usually by the amount of butter fat as deter- 

 mined by the Babcock test. 



A well-equipped creamery has the apparatus 

 for testing milk and cream, a vat or series of 

 vats for receiving milk, and other vats for 

 holding the cream and the skim-milk. The 

 cream separator is usually operated by a motor 

 driven by a steam or a gas engine or by elec- 

 tricity. Some of the largest creameries have 

 a capacity of twelve to fifteen tons of butter 

 a day. Creamery butter, generally considered, 

 is a vast improvement over the ordinary farm 

 methods. The milk and butter are handled 

 by experienced men, who use machinery which 

 reduces the cost of production and also makes 

 it easier to maintain a uniform quality. The 

 payment for cream on the basis of butter fat 

 has also stimulated the farmers to keep better 

 cows, or cows better suited to the purpose for 

 which they are kept. E.H.F. 



Related Subject*. The reader Is referred to 

 the following articles in these volumes : 

 Butter Dairying 



Cattle (Dairy Type) Milk, subhead 

 Cream Separator Babcock Test 



