Nappanee Advance-News, Volume 45, Number 48, Nappanee, Elkhart County, 22 July 1926 — Page 2

PAGE TWO

George Freese’s Sons Nappanee Creamery Was the First One Operated In State of Indiana

Continued from Page 1 rope and would fasten these hooks into holes in a contrivance, which was firmly riveted midway of the can and on oposite sides. Another workman would turn the crank that revolved the drum to which the other end of 4he rqpo was fastened. When the can was lifted in this manner clear of the wagon, it was-swung around and emptied into a large ereain-vat which was so built, that about two-thirds 6f it was inside the building and the other third outside. On the inside of the building this vat had a large faucet at the bottom which, when 'opened, permitted the cream to run into a long trough through which the cream was carried to a receiving vat where it was usually left until the next morning. These receiving vats were on a platform, high enough so that the cream could run by gravity through a strain er into the churn. The testing of the samples &as done in this wise: the sample bottles wre placed in an iron receptacle containing a form which had holes at top and bottom just the proper size to receive the sample bottles. When this form was filled with bottles and the lid of the receptacle clamped down, the bottles were held rigid. Then the whole was lifted by means of a rope attached to the lid, and was placed in a vat of very hot water. The high temperature would melt the butterfat which would rapidly rise to the top of the sample. This hot bath was continued for thirty or forty minutes, when the receptacle was withdrawn and the bottles placed in proper order on the table to read. Each sample was examined separately and the butterfat measured very carefully with a rule calibrated into inches and tenths of an inch. The result of each test Was written opposite the name of the customer to whom it belonged. The number of pounds of cream, considered in connection with the test shown by the sample, furnished the basis upon which the customer was paid. This plan was called the “Inch Plan,” or “Buying by the Inch." The churns then in use were of the box type, each fastened to two upright eight inch square posts. At first we had but one churn, but we -soon found that it would be economical to have two, so that we could be filling one while the other was churn ing. The churning of butter was not so certain, not so uniform as it is today with our more modern methods; for example, we had no “starter” in those days excepting the engine used to start the churn and to keep it going a very uncertain length of time until the butter put in its appearance. When a churning was finished, the churn was stopped with the faucet at the lowest point and the butterfnilk was drawn off into a drain pipe which ran under the creamery and to a large buttermilk cistern about a hundred feet from the churn. We will refer to this buttermilk cistern-, -andlater. , The butter was taken put through a large hole in the after the clamped-on lid’was removed from it, the butter being placed on the butter worker exactly the same as—-the-country"*bißTer was”worked, as . described above; buttermilk being worked out and salt to which buttercolor has been added This huiii-r wlien irfirlretf'wiiii |ihii till 'ITT “TTfßs’ whTch had been previously soak

THREE FACTS WORTH KNOWING LEHMAN—Has durable Furniture LEHMAN—Has beautiful Furniture LEHMAN —Consistent with quality offers you substantial 'shvingg; ~ ’• ‘ 0 After all final judgment of a man’s standing rests upon the comfort and beauty within his home. Make your home more suitable for your family as well as for your social affairs. To do this visit our Furniture Store. Here Service and Advice await you. And it is surprising how small an amount it will . take to furnish or refurnish your home at-Qur Store (where overhead is reduced to the minimum.) True individuality is featured in the design, workmanship and elegant finish of our suites A visitor is welcomed here. Come and see even if- you are not ready to buy. • —r— r— Living Room Suites We believe we have the most beautiful, ed and largest assortment of living room suites on display in Northern Indiana. Quality is first at Lehman’s. We believe that something bought fo# price alone will not long endure. N. A. LEHMAN “THE HOME OF SERVICE” _____ jFumiture and Rugs Phone 62—Nappanee

ed ia water, the butter being com paetly stomped in by a workman with a maple stpmper. When the tub became well filled,- the buttermaker would scrape off all excess butter with a curved butter ladle and level off the top. The net weight ot the buffer was very carefully calcii luted and plainly written on the side of the tub. At this net Weight the butter* was billed out and sold in the eastern markets. After* a time there arose a considerable,. demand for one-pound prints and it became expedient for us to in stall a contrivance for making the one-pound prints. Our printer consisted of a table three feet wide by live,feet long a strongly made "box of exactly the light dimensions and with a false bottom; a frame with the same dimensions as the. box, with wires stretched tightly both lengthwise and crosswise, the spaces between the wires corresponding exactly to the size required for the butter prints; and several trays made in movable sections, each section the width of a butter print, and the size of each tray the same as the box and- frame. Two men handled this printer. The men stomped the butter very carefully and firmly into the box until it was just level full. Then a tray was placed under the wired frame and the box of butter inverted carefully on the frames. Then the false bottom was pressed firmly and evenly down until it rested on the wires underneath, the butter being pressed through the wire meches and cut into the proper sizes to make each one approximately one-pound in weight. The box and cutting frame were then lifted leaving the prints resting on the tray; whiph was carried to the cooling room where it wasplaced on a shelf. Then the work man would take hold of the handles on either side of the tray and pull. As the tray ; was made ' in sections which were movable, the tray would he made about tw-q inches wider andthe rows of prints separated from each other about one-half inch. This would permit the butter to harden more quickly and also make it easier to got holcl of the prints when they were ready to be wrapped. This butter printer made fifteen prints at each operation. At tiiis time, as we have before i stated... tin 1 buttermilk from the churns went by gravity to a large cistern about a hundred feet from the Creamery.' This buttermilk was. used for feeding hogs. The hog-hous-es and pens were located on either side of the buttermilk cistern. The buttermilk was pumped by hand by means of a large wooden pump thru a pipe into two separate wuoden troughs, one running north and the other one south. These large troughs ran by the ends of the pens. From each pen ran a smaller individual trough, most of which was jn the pen, but extending out of the pen far enough so that when a wooden plug was withdrawn from the great main trough, the buttermilk wouldJ run through the' hole from which the plug was withdrawn, into the dual trough and so. * into the pen, where with a little bran added, it was -Utilized- for food by the hogs. A representative -of—a leading New 'York, paper once visited the creamery while this system was still in vogue and when he returned to New York he wrote an entii;e_jC9lunim-.ttifr -frfs^lSlper,"Telling about this place in’ Indiana where he actually saw men

i. NAPPANEE AftVANCE-NEWS, THURSDAY, JULY 22 f 1926

pumping buttermilk out of the ground and using it to fatten bogs. Since the facilities for taking care of milk, cream and butter on the farm, were at that , time so very ini perfect it may be inferred that the average "finality of butter produced whs somewhat unsatisfactory, especially in the summer. After we had boyght cream and butter iu the manner described for about teu years, the demand for better butter became so insistent that it became necessary to adopt, some method by which we could better control the quality of the butter produced. So we installed a large cream separator in tjie creamery and our drivers instead of bringing in cream, brought.in’ the sweet whole milk. Also, the farmers would -bring in their own milk and established their own milk routes. We would separate the milk at the creamery and the farmer would get back In skim mljk about seveneights of the weight of thd whole milk Which lie brought to us. The farmers used this skim milk very profftably in feeding hogs, calves, and poultry. By this plan we receded fresh, sweet cream every day and the. butter made from it was. of course, of a much better quality than that made while following the old plan. Another advance in methods Ocurred about the same time as the change noted above. The Babcock test was instituted in our creamery in place of the crude “inch system." A sample of each customer’s milk was taken from tire milk which he brought in each day, and was placed in a pint sample bottle, each bottle being placed on a long lack along the wall, opposite that customer’s name. An additional sample was placed in this bottle every time that customer hrought in milk, a small preservative tablet be ing put in each bottle to keep the milk sweet. At the end of the week this composite sample was tested according to the Babcock test jnucli the same as milk and cream are tested today,- and the customer was, paid according to the weight of milk brought, in during the week and the test for the week. Then the test bottle was thoroughly cleaned and a new test begun for the next week. Patrons received their pay every, two Weeks, as this seemed most satisfactory to both the customer and to the creamery.This better grade of butter became so popular that in a couple of years w’e were cofnpelled to increase our output of butter and in order to do this we had to enlarge our territory from which we purchased cream. We established skimming stations at various points within a radius ot thirty tuilea.of. the. creamery, At each- of these stations we installed a cream, separator similar to the one at the creamery, and the customer received the same service as above described at the creamery. The cream frorj these skimming stations was hauled in to the creamery and the custom er’s check was issued from the office at the creamery. The skimming station, hbweveV, was destined to be short lived. Its downfall came as a result of the introduction of the cream separator into the homes of the farmer. This came about as a result of an exten sive and intensive selling campaign by the manufacturers of cream sep arators. These Separator salesmen had some very convincing selling or “talking points,” chief among which were these two: (1) At skimming 7 sta tions it was impracticable to separate each customer’s cream separate-, JX-aiuU-retum-to him Ins own skim and his only, so tie had to" get his share of skim milk from a common tank into which the skim milk from the separator ran. Therg„„is_afway>-.dii-iHcer _ rrr''"Tien!s’ "being diseased, and since this skim milk was fed to live gtock there would be much more danger of spreading disease than if each farmer would feed milk from his own herd only. (2) When the farmer-operates his own separator, the skim inilk may be fed while it is perfectly fresh,—even while it is yet warm, and this, makes it a much more favorable feed than .when it is several hours old and has started to sour. Thus it came about that the skim-. miiig -stations tfeeame unprofitable and were discontinued. Cream was again gathered by the route system, our route men picking up the cream at the farmer’s door. By this time the demand' ToP our highgrade butter had become so great that it. became necessary to still further enlarge our

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territory. And added the greater demand for butter, competition, hith erto unknown to our creamery, ‘began to force itself upon our attention 'This competition was mainly from creamer*’:) which had prevloii ly operated in western states where , the faf-pis were so large, as to make tip' route system impracticable, in those, states these creameries rdsorteif to the expedient of establishing “cream stations” at various towns in the cream producing areas. When the farmer and his family drove to town to do their week’s trailing, they took along their cream to the cream station, where it would he tested and they would receive their pay for the batter fat. When t lie creameries which had been using this plan in the west extended their operations into onr teritor? they brought -with, them tills cream station plan, which we, of course, had to adopt in order to meet their competition. We did this, ihowever, very reluctantly because every change we had hitherot made had always been a step forward, and this step seemed to us then and sems to us now, to be a decided step backward. We still very much favor the route system of gathering cream becanse by. that plan we get a better grade of cream and can make better butter. Whenever and wherever we can do without actual pecuniary loss, we still rum routes as well as maintain cream stations. We hope the time will soon come when all creameries will give up the cream station and return to the route system.

In lttll we added the manufacture Os ice cream to our activities. For some years we were* able to get along with the old upright freezer with a capacity of ten galloons, the freezing being acomplished by the use of ice and rock salt. Ice for this ice cream freezer was cracked by putting the big chunk into 'a -strong canvas bag and beating it with a large wooden club. Our ice cream maker was able to make enough ice cream for our trade by doing this kind of work two or three hours a day. Ice cream did not then enjoy the large sale which it does today. But in the course of time the " demand increased to such an extent that our trade grew beyond the pos aihilifies. of such crude methods and we installed a brine system freezer and a powerful mechanical ice cracker, the craCked ice being used for packing the ice cream for shipmentThis freezer, has a capacity of forty gallons per hour. Immediately aftef being made, our ice cream is stored in a hardening room which is kepi at a temperature below zero. Os course, now we are installing effi- , cinnt mechanically operated electric i iceless cabinets with our ice cream patrons. .in the foregoing we have traced the main features of our steady growth. There was another matter in our early history which indirectly helped us very materially in getting a good start on the up-grade, which we will speak of here. At first our shipments to distant markets were necessarily small and went by local freight which has always been very much more expensive than by car load lots, and it took close figuring sometimes to realize a profit; and we saw that If we would succeed we must get rid of this handicap of high freight rates. In order, then, to place- the-business ©n a more secure basis, we enlarged our-plant and at the same time our output at a time when very few butter manufacturers hiacLmme to have a very large vision of the possibilities, of the butter busi ness ihHhis country. In a short time we were manufacturing butter in sufficient quantities to_enaM&~bA"~ Jto--ohip by-TaTTbacTTots and so take advantage of the greatly reduced freight, rates, giving us a decided advantage at a time when the faith of most creamery men was none too great.

We have steadily increased our capacity and have kept our equipment up to date. Besides the ice cream plant that we described briefly, our present modern equipment includes such: equipment as: The Doering butter cutter which has a capacity of ten thousand pounds daily, and is .so accurate that the prints vary less than one-tenth of an ounce per pound This differ makes one pound,.- one-, half pound, and one-fourth pound prints; also one pound, two pound apd .three round r'dltfi Othnrn nrcthr Cherry Dreadnaught churn and the Cherry cream vats; glass lined cooling vat; modern ice plant and com-

NAPPANEE ADVANCE-NEWS By fe. V. Blair Published every* Thursday at Nappanee, Indiana, i 156 W. Market St. Phone, 27. Forty-Fifth Year. Subscription, $2 Per Year in Advance Entered at the Postoffice at Nappanee, Indiana, as secomgKlass matter, under act of March 3, plete refrigerator system; complete power and. light plant; modern faeili. ties for handling and caring for poul try and eggs on a large scale; etc. All our machinery is run by electric motors, which power is generated in our. plant. Our output per . year is approximately as follows: 2 3-4 million pounds of butter; 1 1-2 million pounds of artifleia ice. • •950 thousand dozen eggs; 300 thousand pounds of poultry; 10 thousand gallons ice cream. Competition by leading creamerie, seems to be here to stay. Because o, this competition which is -very Jceen, the profit on each, pound of butter is so extremely small that it is necessary to manufacture it in very great quantities if a creamery is to exist at all. At one time we had considerable competition from what were call ed co-operative creameries. These were financed and run by the • farmers themselves. We "know of twentythree by actual count in our territory, that started up, ran awhile, and then went bankrupt. These learned by unpleasant experience; (1) that it takes years of actual experience to become sufficiently informed to run a creamery at a profit; (2) that the creamery business is conducted on such a small margin of profit that the volume ot business must necessarily be very large in order to keep the figures 4'rom coming out on the wrong side of the ledger at the end of the year—in red figures instead of black.

PERSONALS

'far. and Mrs. Robert Barnhart motored to Michigan, Sunday. Mrs. Leonore Geible of South Bend visited friends here Sunday. Mr. and Mrs. Simon Ruff of South Bend were Sunday guests of Mr. and Mrs. Amos Ruff. .• Mr. and--Mrsr4jewTß ’••T>nmph and daughter. Lorene, of Bremen were nests of Mr. and Mrs. R. K. Dumph, Mis. yern Geyer and daughter, Verda, and J’auline Slabuugft, spent Thursday in Goshen. Forrest Heyde of Chicago spent the week end with his mother Mrs. Susan Heyde, and family. Mr. and Mrs. Thai! Mellinger and Mr. and Mrs. Herman Mellinger and family spent Sunday in Logansport. Mr. and Mis. Charles Voder and family of Elkhart spent Sunday with the foimers mother, Mrs. Sol Yoder. Mr. and Mrs. Jacob Deisch and Clinton Truex spent Sunday at Pretty Long lake, in Michigan. Mr. and Mrs. Roy Stahly of Ligoniei were guests of 'far. and Mrs. Harvey Stahly, Sunday. Edwin Tarman of New Paris , and Miss Josephine Tobias spent Sunday in Elkhart. Mr. and Mrs. Elmer Mishler and family called on Mr. and Mrs. Lester Rae and family of Elkhart, _ l3un : . Mr. and Mrs. Roy Ruckman motored to Niles, Mich., Tuesday. Miss Lolita, their daughter, returned home with them after a visit with friends of that place. Mr. and Mrs. Jesse Ulery and daughter, Marcella, were Sunday guests of Mr. and Mrs. Chas. Grise of Oak Grove. Mr. and Mrs. Elmer Myers and Miss Louise Johnson of Bourbon spent Sunday with Mr. and Mrs. John W. Myers. Mr. and Mrs. Hubeft Tyrell and son Hubert Jr., of Elkhart visited tier parent*, Mr. and Mrs. Jesse Welly, Sunday. Mr. and Mrs. Charles Lynch and far. and Mrs.-S. F. Callander and children-,- Robert-und RuftiTspent Sunday afternoon at Lake Wawasee'. Mr. and Mrs. Curtis Geyer and family and Mr. and Mrs. John Geyer were guests Sunday of Mr. and Mrs. Vern Geyer. J Mr. and Mrs. Frank Culp and family of South West spent Sunday afternoon with Mr. and Mrs, John H Culp. -Mr. and Mrs. Jacob Yarian and family and Mr. and Mrs. J. Deßow and family spent Sunday at Stone lake, Mr. ,and Mrs. Bert ATch and children, Jeanett and Burdett, and Mr. and Mrs. Floyd Grasz and daughter Miriam, spent Sunday with' relatives in Fort Wayne. Mr. and Mrs. C. C. Clay and son, Billy, of Wakasusa and Mr. Mrs. Scott Lopp and family, and Miss "Velina Hare spent Sunday at St: Joseph, Mich. Mrs. Esther Howard of Chicago, Mrs. Nancy Hartman and son, Geo., Mr. and Mrs. Ray Weldy and family, and Mr. and Mis. Roy Shaum and -family, were Sunday guests of Mrs. ~Cqpa Shaum. f Mr- Vern Walters and daughter, ..QpaLmotwedt-rr f falch*., Sunday. Mrs. Walters arid daughter Enid, returned with them after visiting a week with the former’s sister of that city. •* *• ■* ■•-

decide today on some definite concrete plan for Getting Ahead. Adopt our c Daily Dividend Plan and put aside systematically ten per cent of all you earn. Farmers & Traders Bank of Nappanee “Where Savings Accounts Grow”

PERSONALS Mr. and Mrs. J. O. Kants,- Mrs. Grace Murray, Mrs. Harry Reiff and children, Robert and Jean, of Baker, Ore., Mrs. Edith Wells, Mr. and Mrs. Melvin Bechley and Mr. and Mrs. J. E. Tillman and daughter, Beulah, were at Clear Lake, Mich., Sunday.

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PERSONALS Mrs. Henry Jerles spent Friday and Saturday with her sister, Mrs. E. H. Lemon, in Cromwell. Jack Mayfield of Angola spent Mon day and Tuesday in Nappanee with Mr. and Mrs. Henry Jerles..aiiiLYlu and Mrs. Ralph Jerles arid family..

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