"y/jMjjjjBs 
VOL.  LI.  No 
NEW  YORK,  MARCH 
PRICE,  FIVE  CENTS 
$2.00  PER  YEAR. 
A  Million  Pounds  of  Butter. 
HEADQUARTERS  FOR  700  FARMS. 
A  veteran  butter  bu]/er;  new  woi'k  for  women;  350-pounil 
chum s  ;  skilled  workmen  ;  tapping  the  cows  for  30 
miles  around;  foods  that  are  ruled  out;  the  Udooratory 
checks  the  dishonest  patron  ;  pot  cheese  a  by-product  ; 
what  the  business  has  done  for  that  section. 
I  he  Rural  New-Yorker  believes  it  can  in  no  way 
better  promote  the  interests  of  its  readers  than  by  pre¬ 
senting'  them,  from  time  to  time,  with  accounts  of  suc¬ 
cessful  enterprises  in  the  various  departments  of  farm 
business.  Acting  on  this  idea,  a  representative  re¬ 
brothers,  he  established  the  firm  of  L.  Truman  & 
Brothers,  which  was  continued  until  eight  years  ago, 
when,  on  the  death  of  Senator  Truman,  the  firm  was 
dissolved.  In  all  these  years,  he  bought  and  sold  butter 
largely  and  probably  handled  more  of  it  than  any  one 
man  in  the  rural  districts.  The  old  difficulty  always 
confronted  him — there  was  plenty  of  low-grade  butter, 
never  enough  of  the  best.  He  could  not  supply  the 
demand  for  a  fancy  article,  talk  as  hard  and  as  long  as 
he  might  to  butter  makers.  To  fill  that  demand,  the 
present  firm  was  organized  and  in  1887  they  began 
making  butter  in  a  small  factory.  Before  the  first 
season  was  over,  they  found  they  were  in  deeper  water 
field  for  woman’s  work  and  Mrs.  .James  Smith  presides 
in  the  laboratory  with  eminent  satisfaction.  In  the 
rear  of  the  creamery  is  the  ice-house,  where  1,800  tons 
of  ice  are  annually  stored  for  use  in  the  establishment. 
Near  the  creamery  are  the  stables,  where  from  eight  to 
ten  horses  are  kept,  for  this  firm  does  a  retail  milk 
business,  its  wagons  supplying  the  inhabitants  of 
Owego  with  their  daily  supply. 
Entering  from  the  street,  we  find  ourselves  in  the  book¬ 
keeper’s  ofiice  which  is  attractively  furnished  and  not 
at  ail  like  the  places  dignified  by  the  name  of  “  office  ” 
which  so  many  country  factories  own.  This  is  bright, 
cheerful  and  neat,  impressing  one  favorably  at  first 
mML 
INTERIOR  OF  BUTTER  FACTORY  SHOWINGoCHURNS,oVATS,  BUTTER  PRINTS,  MACHINERY,  ETC.  Fio.  80. 
cently  visited  the  Standard  Butter  Factory  at  Owego, 
N.  Y.,  the  proprietors  of  which  are  George  Truman, 
George  Truman  Jr.,  and  A.  Chase  Thompson.  The 
senior  member,  Mr.  George  Truman,  has  been  for 
many  years  identified  with  the  butter  trade,  and  is 
probably  the  oldest  man  in  that  line  in  the  State,  if 
years  of  continuous  service  count.  For  over  60  years 
he  has  wielded  a  butter  tryer  and  in  his  hale  and 
hearty  age,  bids  fair  to  be  able  to  continue  for  many 
more  years.  A  good  likeness  of  Mr.  Truman  appears 
at  Fig.  88.  He  was  born  in  Flemingville,  Tioga 
County,  in  1816,  went  to  Owego  in  1830,  where  he  en¬ 
gaged  in  a  country  store,  dealing  largely  in  all  kinds 
of  country  produce.  Six  years  later,  with  three  of  his 
than  before — they  made  only  fancy  butter,  but  the 
demand  had  outgrown  the  supply.  They  at  once  took 
measures  to  increase  their  facilities  and  in  1888  the 
large  factory  they  now  occupy  was  erected. 
A  Big  Butter  Building. 
The  building  is  of  wood,  neatly  painted,  110  feet  in 
length.  40  in  width  and  two  stories  in  height  (see  Fig. 
89).  In  the  second  story  are  living  rooms  for  one  of 
the  employees,  a  large  cheese-curing  room,  cooper 
shop  and  cheese  box  factory  and  the  laboratory  (see 
Fig.  90),  where  the  chemist  of  the  establishment  does 
her  analytical  work.  We  say  her,  for  we  note  with 
pleasure  that  this  progressive  firm  have  found  another 
sight.  Passing  through  this,  we  come  to  an  inner 
office,  where  the  junior  member  of  the  firm,  Mr.  A. 
Chase  Thompson,  who  is  actively  in  charge,  spends  his 
time,  when  not  otherwise  engaged.  Returning  to  the 
office  proper,  we  pass  through  a  door  to  the  work 
room — a  long,  wide  room,  which  seems  a  very  busy 
place  indeed.  The  accompanying  illustrations  (see 
JUgs.  86  and  87),  will  give  our  readers  a  faint  idea  of 
the  magnitude  of  the  place.  The  first  thing  one  notes 
is  its  cleanliness.  Like  the  “body”  which  Mr.  Man- 
talini  once  described  as  “moist,”  the  creamery  is 
always  wet — it  never  gets  time  to  become  dry,  for  four 
industrious  scrubbers  and  cleaners  ply  their  aquatic 
trade  from  one  year’s  end  to  the  other’s. 
