VOL. XLIX. NO. 21 15. NEW YORK, AUGUST 9, i89o. PR Sp f ^ e y 1IS ts ' 
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THROUGH THE GENESEE VALLEY WITH A 
CAMERA. 
A LITTLE CREAMERY—PLAIN. PRACTICAL AND PROFITABLE. 
I T seems to be a very common idea among farmers that 
a creamery to be successful must be an elaborate 
affair, and that half a dozen men are needed to operate 
it properly. Especially is this true when applied to co¬ 
operative creameries. The reason why so many of them are 
failures is that, first, the plant and machinery cost too 
much; and, second, altogether too many officers, salesmen, 
cheese-makers, butter-makers, etc, have a finger in the 
pie. When a neighborhood creamery is properly erected, 
equipped and managed by a live man who thoroughly 
understands his business there is no 
doubt in my mind of its being a prosper¬ 
ous institution from the start. A dozen 
men could erect such a creamery as is 
shown on this page, without feeling the 
cost very much, and yet have a model 
creamery in miniature. 
A little over a year ago, Mr. IsaacBud- 
long, of Scottsville, N. Y., finding that 
milk was not bringing as satisfactory 
prices when shipped to Rochester as 
formerly, decided to erect a creamery, 
and work up the milk from his cows into 
more salable products at home. With 
his usual energy he began operations, 
and the creamery in the cut was soon 
finished and furnished with the most 
modern appliances for the manufacture 
of gilt-edged butter. The main build¬ 
ing (see Fig. 195) is 40 by 40 feet, with adjoining milk-room 
30 by 12 feet, and the cost with all the equipment was less 
than $1,000. All the milk used in this creamery is pro¬ 
duced on the farm of 900 acres, and from 115 cows. Many 
of these cows are now dry, the idea being to make all the 
butter possible in the winter. Labor is cheaper then, and 
the price for the product is decidedly higher than during 
the summer months. The butter-room is ceiled inside 
with matched stuff and oiled, but the milk-room (see Fig. 
196), Is left in the rough. Three large Cooley creamers, 
holding 144 quarts each, stand on one side of the 
milk-room and partly across one end. Each 
creamer has eight 18-quart cans, which are sub¬ 
merged in ice water that has been previously 
reduced to a temperature of 45 degrees. The 
Cooleys as far as possible are used for night’s 
milk, and it is allowed to remain in them 20 
hours before it is skimmed. On the south side, 
as Fig. 196 shows, there is one vat 20 feet long, 
four feet wide, made double, and filled in with 
sawdust sunk in the ground to the level of the 
floor. This vat has a capacity of 30 Fairlamb 
cans, holding in all 600 quarts. The Fairlamb 
cans are not submerged in the ice water as the 
Coolej s are, and have to be skimmed with a sur¬ 
face skimmer. The morning’s milk is placed in 
these cans, and left until the next morning be¬ 
fore skimming. 
The main building is divided into two rooms. 
A small one in the left-hand corner contains a 
four-horse power Shipman engine for running 
the machinery. This engine uses kerosene as a 
motive power, and consumes when ruuning 60 
pounds of steam, a gallon an hour, costing 5>$ 
cents when boucht bvthe barrel. The other room occupies 
three-fourths of the space, is devoted to butter-making, and 
is well fitted up for that purpose. A large cream vat hold¬ 
ing 300 gallons rests in a tauk that is kept filled with ice 
water. The cream is allowed to ripen in this vat for 24 
hours before it is churned. Opposite the cream vat 
stands a rectangular churn holding 250 gallons, and mak¬ 
ing 40 revolutions per minute. The cream is churned at a 
temperature of 60 degrees. When the butter is in the 
granular state, it is washed and then worked by a Mason 
No. 2 power butter-worker, having a capacity of 100 
pounds at one time. At first a hand-worker was used, but 
soon it was found that it destroyed the grain, and so it 
was abandoned for the Mason, which makes a fine quality 
of butter without injuring the grain in the least. Back of 
the cream vat and in one corner is the cooler for storing 
the butter, but there is no use for it now as butter is rarely 
kept over-night. The output of butter at present is only 
about 300 pounds per week, as the larger share of the cream 
is shipped to Rochester, bringing prices that would equal 
25 cents per pound for butter without the expense of 
making it. Last winter, however, 600 pounds of butter 
per week were made. About half of it is made into pound 
prints, and the rest is packed into tubs and crocks. Noth¬ 
ing is wasted here. Half the skimmed milk is sold to 
peddlers in Rochester at a cent per quart, and the re¬ 
mainder is fed to swine. One man does all the creamery 
work, and has a boy an hour or two in the morning to help 
wash cans, etc. The average price for the butter last year 
was 25 cents per pound, and what is being made now sells 
at 23 cents. The above prices show the superiority of the 
product. 
The Budlong Jersey Creamery, as it is called, has been a 
— .".t ^ ^ 1 
A LITTLE CREAMERY IN THE GENESEE VALLEY. Fig. 195 
success from its inception, and shows what can be accom¬ 
plished in the creamery line by a farmer. Mr. Budlong 
started out without any financial backing at all, and now 
at 60 has upwards of l,S0O acres of land, most of it in the 
Genesee Valley. This property was made by farming, 
and selling live stock in New York Citv. Mr. Budlong is 
a business man. The little creamery is run on business 
principles, and that is why it is a striking success while so 
many others are failures. The remainder of the farm- 
home, beside the pasture of 40C acres in which the cows 
INTERIOR OF MILK ROOM. Fig. 196. 
run, is devoted to general farming, and is occupied at pres¬ 
ent as follows: 25!) acres of meadow land, 60 acres of 
wheat, 60 acres of beans, 50 acres of corn, 25 acres of Hun¬ 
garian Grass, and 25 acres of oats. Most of these crops are 
looking well, with good prospects of an abundant harvest. 
Lima, N. Y. EDWARD F. DIBBLE. 
Remarks. — Under the caption, “King Corn’s Level 
Throne,” on page 386 of this year’s R. N.-Y., Mr. Budlong 
describes his method of handling the corn crop. Briefly 
stated, his method consists in cutting the corn as soon as 
it is well glazed. It is left in the field until wauted for 
feeding, when it is hauled to the barn and passed through 
the feed-cutter, well cured as it is. This food is really dry 
silage. The cost of the silo is done away with, and there 
is no need of hauling two-thirds of the water contained in 
the unripe stalks. A small experiment in this line might 
be of a great benefit to some of our readers. From the 
experiences of many comes wisdom in general matters, and 
not infrequently profitable practices in farm life. 
THE FARM TEAM IN SUMMER. 
Do Not be a Slave to your Horse. 
I do not believe a horse is ever too warm to have some 
water. If warm, give it out of a pail, and stop when he 
has drank six to 10 quarts. It is a remarkable fact that if 
a horse be brought in hot and thirsty and given one pail¬ 
ful, and in half an hour is offered another, he will be likely 
to refuse it, whiie he would have greedily taken two or 
perhaps more at first. The practice of watering from a 
tank with no means of knowing how much is taken is 
certainly dangerous. But if a horse will be injured by a 
small pailful he has been abused and not treated with 
humanity. I always give some water on putting out and 
some hay, feeding the grain immediately 
after dinner if he is warm. If he is not 
at all heated, I frequently feed grain im- 
• mediately; but believe the first method 
preferable. I do not know how much 
1 is lost by feeding grain dry. I should be 
glad to know if anything is lost, and if 
so, how much. No doubt it would vary 
greatly with the animal and the partic¬ 
ular kind of grain. 
It is inhuman to go to a five-o’clock 
supper and leave the team tied to the 
fence to be afterward worked till dark 
“in the cool of the evening.” That is 
abuse with a vengeance, though it is 
done by many a man who attends church. 
A correspondent of The R. N.-Y. speaks 
of turning the team to grass at night. 
I have always kept the team off grass 
during the season of hard work, or at least I have not 
turned them to pasture. A bite of fresh grass is a grate¬ 
ful change; but any considerable ration is not, I believe, 
the best for hard work. As to special treatment for com¬ 
fort in hot weather, I say emphatically that I do not be¬ 
lieve in making myself a slave to my team, and perhaps I 
put less work upon them than most men. Doubtless 
more care would be good for the horses, but I firmly be¬ 
lieve that throughout the year the team, if properly used, 
has a much easier time of it than does the man. I find 
that by following the 10-hour plan of working, 
except perhaps now and then a day of rushing 
labor, more work is accomplished in the end, 
and with less wear and tear on men and teams. 
One unhitching is saved, and I find by actual 
trial that horses will do the same labor on two- 
thirds of the feed if worked till six and stopped 
for the night. They will then eat hay and grain 
both. If brought in at dark thirsty and tired, 
they drink too freely, eat their grain and lie 
down, often not eating their hay till very early 
the next morning. 
I know of nothing that is necessary for the 
comfort of a horse during hot weather except 
kind care, cleanliness, cool, well ventilated 
stables, darkened during fly time, full and reg¬ 
ular feeding and watering, and reasonable work. 
A horse is often ruined in a few minutes when a 
man lets his ambition get the better of his judg¬ 
ment. It is hardly necessary to mention the fre¬ 
quent raising of the collars from the neck when 
stopping, allowing them to become cool and dry, 
and removing the harness at noon. Doing this 
not only adds to the comfort of the animal, but 
is the best remedy for collar-galls. A very good rule is for 
the driver to now and then imagine himself jn the harness, 
and his sense of humanity and justice will teach him how 
to treat his faithful servant. eugene davenport. 
No Night Work for a Horse’s Board. 
Horses that are doing full work in the summer time 
should not be sent to the pasture with the intention that 
they shall get any considerable portion of their food there. 
If a horse works all day for you in the field do not make 
him work all night for his board in a pasture. Horses may 
be turned to pasture during the night in summer with 
advantage, but only after they have had their full ration 
in the stable, and because there they will be more comfort¬ 
able and rest better than in the stalls. We make it a rule 
to water our horses as soou as they are brought in at noon 
and to feed them directly afterward and consider that one 
hour is ample time for rest at noon. If we can conveni¬ 
ently we always give the teams a drink about 10:30 or 11 
