Vol. LVI. No. 2480. 
NEW YORK, AUGUST 7 , 1897. 
81.00, PER YEAR. 
PASTEURIZED BUTTER IN OHIO. 
HOW THE PASTEURIZING IS HONE. 
The Advantages Gained by It. 
Making Pasteurized butter is not new, at least upon 
the European continent. But circumstances have led 
Mr. J. T. Bentley, of Circleville, O., to develop a 
method of Pasteurizing butter which has some new 
features. He probably makes more Pasteurized but¬ 
ter than any other factory in the United States. 
Circleville is situated in the fertile Scioto Valley 
on the river of the same name, and is surrounded by 
as fertile land as is to be found anywhere in Ohio, 
and that is saying a good deal. The noted Pickaway 
plains lie just south of Circleville. The town takes its 
name from the circle within which the town was 
started, but which it has outgrown. This circle was 
the work of 
the pre-historic 
settlers, and 
was, probably, 
the center of 
one of their 
more extensive 
settlements, a 
fact which 
argues well for 
the fertility of 
the surround¬ 
ing country. 
These aborigi¬ 
nes had a way 
of ficding the 
fertile spots. 
It is to be ex¬ 
pected that, in 
a broad, fertile 
river valley 
containing 
large farms 
p re eminently 
adapted to the 
raising of corn, 
the interest 
in dairying 
should be com 
paratively lim¬ 
ited. For this 
reason, Mr. 
Bentley has the 
cream - gather¬ 
ing system, and 
gathers cream 
from an aver¬ 
age radius of 15 
miles. In some 
instances, his 
route starts 20 
miles from his 
creamery. Un¬ 
der all these 
conditions, it is manifest that the cream will not 
always reach the factory in the very best condition. 
It is this fact more than any other, I imagine, that 
makes the Pasteurizing of the cream of especial value 
in this instance. 
I visited the creamery on the afternoon of May 28. 
Mr. Bentley said, “I have been Pasteurizing cream 
for two years. My great difficulty in starting was to 
find some machine, to the sides of which the cream 
would not stick. This led to the invention of the ap¬ 
paratus which I now use.” 
“ How much butter do you make ? ” 
“ We make from 2,500 to 3,000 pounds of butter per 
week.” 
“ How often do you gather your cream ? ” 
“ The cream on a given route is gathered twice each 
week. The routes are divided into two groups which 
are gathered alternately, so that cream is Pasteurized 
and churned four times each week. Formerly, routes 
were gathered three times per week, but now that 
the cream is Pasteurized, as good results are obtained 
by gathering twice each week as formerly when cream 
was gathered three times each week.” 
“ From what class of cattle does your cream mostly 
come ? ” 
“ The prevailing breed of cattle in this territory is 
Short-horn, although the Jersey is increasing rapidly.” 
“ Do the farmers feed any grain when the cattle 
are upon pasture ? ” 
“No.” 
“ Do they soil their cattle any in dry weather? ” 
“ No. Feeding and breeding cattle are hobbies 
of mine, but I have been unable to prevail upon 
my patrons to adopt very many of these methods.” 
“ How is the cream obtained from your patrons ? ” 
“ Some is raised in crocks, some in creamery cans, 
while four or five patrons use hand separators. I pay 
a premium of one cent per pound on butter from 
cream raised in tinware, and a premium of two cents 
per pound on butter from cream obtained with sepa¬ 
rators. We are thus paying three prices for cream 
all the time. We have had considerable trouble in 
the past from the development of butyric acid in 
cream which has been kept in crocks. I think the 
final solution of the creamery business will be the 
gathered-cream system, patrons using hand sepa¬ 
rators.” 
“ How do you test your cream ?” 
“We use the oil test. We think it more convenient. 
I tried weighing the cream, but found that it was too 
much trouble to take the apparatus around and use it,” 
“ What is the quality of your cream ? ” 
“On an average 113 cubic inches or, as we say, a 
space makes one pound of butter. It contains about 
22 per cent of butter fat.” 
The cream began to arrive at the factory about 4 
o’clock in the afternoon, and was at once poured into 
an ordinary 300-gallon supply vat. The germicide, 
so called, was put in place and the cream heated to 
150 degrees F. The germicide is a device for in¬ 
troducing live steam directly into the cream in such a 
manner as to heat the cream and violently agitate it 
at the same time. In this case, the steam jets, one 
on each side of the vat about midway from the end, 
were used. 
“ Does this not introduce water into the cream ? ” 
“Yes,” replied Mr. Bentley ; “ the water introduced 
is about seven per cent of the cream Pasteurized, but 
this does no 
harm whatever 
for the purpose 
of making but¬ 
ter, provided 
pure steam is 
introduced, 
which will be 
the case if a 
man takes 
proper care of 
his boilers.” 
“What steam 
pressure do you 
use ? ” 
“From 50 to 
60 pounds is 
desirable, al¬ 
though some¬ 
what less will 
do.” 
I witnessed 
the heating of 
80 gallons of 
cream from 
about 60 to 
about 153 de¬ 
grees F., which 
was accom¬ 
plished in eight 
minutes. At the 
close of the 
operation, the 
cream had the 
usual Pasteur¬ 
ized taste. As 
there is no way 
of maintaining 
the tempera¬ 
ture after 150 
degrees have 
been reached 
and the ma¬ 
chine has been 
turned off, the temperature begins to fall at once. In 
five to ten minutes, or as soon as it can be done con¬ 
veniently, the cream is pumped through the Bentley 
cooler and run into another 300-gallon vat. This 
cooler consists of a rotary pump and 160 feet of three- 
fourth-inch lead coil arranged around the outside of 
a wooden vat, in the interior of which are placed 
water and pounded ice which are kept in motion by 
an agitator. The ice water is on the outside of the 
lead coil and the cream passes through the inside. I 
witnessed 35 gallons of cream cooled from 150 to 60 de¬ 
grees F. in 15 minutes. After the cooler has been 
used, cold water is run through the cooler for one or 
more hours. Once a week a strong solution of house 
savogran is pumped through the cooler. This solu¬ 
tion is placed in a pail and the inlet and outlet of the 
machine are placed in this liquid. In this way, the 
VIEW OF HOUSE AND LAWN IN THE RURAL GROUNDS. Fig. 210. See Page 516. 
