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v moSi+iSav*. n 'i NEW YORK, AND ROCHESTER, N, Y,, MAY 15, 1875, 
- [Kntered accordlnK to Act ot Congress , in Uie yei.r RTO, i,v the Rural P ublishing Oappany, m the office Qt the Librarian Of Cong ress at Washington.] 
It IT (I t*TY interior view of the cooling and make- cream and skimmed, the cream being turned milk on this system 
o au it> ^/ttrjuauut U» room, the cooling vats on one side standing into butter, and oleomargarine added to the milk cheese makim 
* nirrnni* fh.m f ___ n. <* « • ■. ... c 
I PRICK SIX CENTS. 
I &2.V3 PER YEAR. 
interior view of the cooling and make- 
room, the cooling vats on one side standing 
higher than the cheese vats opposite, thus 
cream and skimmed, the eream being turned 
into butter, and oleomargarine added to the 
skimmed milk to replace the natural fat of 
THE RIDGE MILL3 CREAMERY. 
Tuk accompanying illustrations and con¬ 
densed description of the Ridge Mills 
Creamery are taken from advanced sheets 
of Willard’s Practical Butter Hook 
soon to be issued from the Rural ofllce. 
The Ridge Mills Creamery was designed 
by Mr. H. 0. Frkman of Sherburne, N. Y., 
and ia intends. ’ to be a Model Butter Factory. 
It has several new features, which are fully 
described in the “ Butter Book,” but which, 
from want of space, must be omitted in this 
connection. The creamery is located near 
Rome, Oneida County, and goes into opera¬ 
tion the present season. 
Referring to the ground plan, Fig. 2, the 
main structure is 75 by 45 feet, and the 
curing-room 100 by 25 feet. The wing, or 
engine and boiler room, ia 20 by 20 feet. A 
is the receiving room, and No, 1 the weigh¬ 
ing can. B is the cooling room, and No. 2 
the cooling vats. C is the make room. No. 
C the chee-e vat*, tfnd 4 the curd sink. L> is 
the pressroom ; No. 5, Fraser’s gang presses ; 
E is the butter room ; No. 6, the cream vats ; 
No. 7, tile churns ; F, the engine and boiler 
and fuel room ; G, cellar under curing room ; 
H, boiler ; T, engine ; J, cold water tank ; K, 
hot water tank. 
From A, the receiving room, the milk 
keeps moving toward its destination for 
cheese, and this, after being taken from the 
press, is readily hoisted to the curing rooms. 
The cream, when separated from the milk, 
also takes its separate course, and forms a 
distinct manufacture from the cheese. The 
cooling room, B, has a raised floor of two 
feet above the make room, so that, after the 
cooling vats are skimmed, the milk is readily 
drawn off into the cheese vats through a fau¬ 
cet in the bottom of the cooling vat and con¬ 
ducted by tin conductors into the cheese vat. 
The cooling vats ore similar to a cheese 
vat in construction, with the addition of a 
tin cover setting on top, over which a thin 
layer of cool w ater is run, and the cool tem¬ 
perature caused by it failing upon the milk 
cools the latter quite rapidly. Tnis cover is 
lifted up by weights when the milk is to be 
skimmed and the vat washed pre¬ 
paratory to receiving the fresh 
milk. The water runs through 
a pipe at the end, the pipe being 
perforated, aud distributes the 
water in a shower. The water, 
after passing over the top, runs 
into the wooden vat and sur¬ 
rounds the tin vat on the sides 
and bottom, running off as fast 
as it runs in over the top of the 
tin cover. There are several 
holes in the cover which serve as 
ventilators and allow the escape 
of warm aii‘. 
i he Ridge Mills Creamery, like 
all those owned by the American 
Dairy and Commercial Com¬ 
pany, is designed and construct¬ 
ed on principles to insure, as fur 
as a wooden u structure can, the 
equal temperature of the whole 
building. It is filled in on all 
sides with saw dust, and the top 
story ceiling is covered with the jUf 
same material to the thickness 
of some six inches. The curing 
room is warmed by steam sup¬ 
plied from a 14-horse engine 
power boiler. Fig. 3 gives an 
75**5 FT. 
35 X tOO FT. 
5 ° 
FIG-. 2.-RIDGK MILLS OR 
allowing the skimmed milk to be readily 
drawn from the former to the latter. 
OLEOMARGARINE CHEESE. 
We have un inquiry from a correspondent 
concerning ‘‘oleomargarine cheese,” and 
whether it is a cleanly and healthfid article 
MILLS OREAMKRY.-GROUNP IM, A in 
to be readily the milk which has bleu taken off for butter 
» latter. making. The object of adding the oleo- 
__ margarine is to so improve the skimtued 
REESE milk that a cheese may be made from it 
which is mellow and palatable, and which 
will resoluble in texture and meatiness a 
i correspondent whole-milk cheese. Oleomargarine can be 
cheese, ” and bought/ at about fourteen cents per pound, 
lealthful article and as a much less quantity is added to 
*4* 
• - 
IPIO. 3 .-RIDGE MILLS CHF.AMERV. INTERIOR VIEW. 
of food. Also, -‘how it differs from the com¬ 
mon cheese in market.” 
The so-called oleomargarine cheese ia 
made from milk which hag been set for 
the skimmed milk than the original butter 
taken off, the difference in price as well as 
quantity of the two articles constitutes the 
profit to be derived from the management of 
FIG. 
-H/ITDGJ-H3 IVriLX.S CREAMERY. - ELEVATION. 
milk on this system as compared with wliole- 
milk cheese making. 
As to the cleanliness of oleomargarine fat, 
we are informed by persons well acquainted 
with its manufacture and who have no inter¬ 
est in it, whatever, that, the most scrupulous 
neatness Is observed In its production, the 
greatest care being taken to use only the 
freshest and boat suet to be obtained from 
healthy fat animals slaughtered for beef. 
Indeed, that old, tuinted, refuse grease can- 
not be successfully employed, and if such 
were used the oleomargarine business would 
soon come to an end, 
Mr. j. T. Kelsey, who has recently been 
paying a visit to the oleomargarine factory 
at Hartford, Conn., says : — “ At the outset, 
and throughout our visit, we were favorably 
impressed by the extreme neatness of the 
doors and all woodwork about the premises, 
and that everything about the place is 
thoroughly scrubbed with soap and water 
daily in the morning, and all machinery, 
vessels and tools well washed before using.” 
Only the very best, fresh beef suet from the 
caul and kidneys, ho says, is used at this 
establishment, and of this there is bought 
and used daily about H0Q pounds, which is 
procured fresh every morning from the 
slaughterer. This fat is first mechanically 
cut up by means of a machine, which rapidly 
reduces it to a pulp, so finely ground that it 
resembles thick cream in consistency. It is 
then placed in open tanks of sheet iron hold¬ 
ing 70(1 pounds each, which arc heated by 
steam. This thoroughly dissolves out all the 
oily matter from the cellular tissue, the fatty 
mutter floating ou top being drawn or 
skimmed off carefully and allowed to cool in 
large vessels. By slow cooling the fat crys- 
taiizes, and the more solid margarine and 
stearine are separated from the oleine, which 
remains diffused through the mass. The 
semi-solid mass is then put into strong bags 
of new cotton cloth, the variety known us 
“ Pequot A being used for this purpose. 
These bags, which hold about two pounds 
each, are then placed in a powerful press 
which separates the lighter oil, forming the 
essential principle of butter, from the stear¬ 
ine, which is the harder and heavier product. 
As it flows from the press the oil is clear, 
yellow in color, tasteless, and without odor, 
having been so refined in the several man¬ 
ipulations that all smell or taste 
of suet is entirely removed from 
the oil. The residue in the bags, 
which is stearine, is sold to be 
used for hardening lard sent to 
the Southern market and warm 
climates.” 
This yellow, tasteless, odorless 
oil is what is used iu the skimmed 
milk for making the so-called 
oleomargarine cheese, and when 
prepared as above - stated we 
cannot see why it is not as clean 
and as wholesome as the butter 
fat which comes from the udder 
of the cow. 
^ We have seen statements from 
! time to time in circulation that 
oleomargarine was made from 
refuse fat, such as is only fit for 
the soap boilers—that it is not 
only dirty but a dangerous article 
to be used as food ; but these 
statements seem to come from 
persons who have never entered 
the oleomargarine factories or 
investigated concerning its man¬ 
ufacture. On the contrary, iu 
every instance where persons of 
our acquaintance have gone 
