The Dairy Industry

Feilding Star, Volume XV, Issue 111, 7 November 1893, Page 2

The Dairy Industry

CHELTENHAM CO-OPERATIVE DAIRY FACTORY. In the early part of this year a movement was started in the CheltenhamKiwitea districts in the direction of establishing a dairy factory in the localities named. The infusion of Southern blood with the shrewd farmers of the bush settlement had, perhaps, a great deal to do with the interest taken in the idea when mooted. A southerner, in the person of Mr Frank Spencer, having had considerable experience in dairying in the Middle Island, was amongst the most energetic. Meetings were called and it was decided to form a company on the co operative principle, with a capital of £2000 (since increased to £5000) in shares of £2 at easy colls. The company was incorporated on May 18th, 1893, and the erection of a factory at Cheltenham and creamery at Colyton proceeded with forthwith. Before rushing into the erection of buildings the directors, of whom Mr Spencer was chairman and Mr Reg. C. Tempter secretary, the services of Mr Sawers, Government dairy expert, were obtained to lecture in the district to rouse up any farmers who might require stimulating, and also to give practical information. Another gentleman, Mr H. D. C. Marr, manager of Robbins and Fierard's factory at Stratford, was invited to inspect the district. The result ot his visit was that plans designed by him were adopted for the factory and he expressed approval of the site selected, Mr Marr also gave a considerable amount of information, for which the directors are much indebted to him. The factory is situated on the Kimbolton road between 7£ and 8 miles from Feilding, and a short distance south of the Cheltenham Hotel. It is built on a terrace with a natural drop in the land at the back of the building and a better position would be hard to find. To describe the factory we shall have to go in with the milk carts from Kimbolton road, As the carts arrive they enter the factory ground by a welKmetalled road to the northern end of the factory, and drive under what might be called a shed with both ends out. When under this a crane, on a platform above the carts, is used for lifting the milk cans, from which each supplier's milk is emptied into a tank, or larger can, on one of the Buffalo Scal^ Co.'s weighing machines, which will register the weight of sev.en lots at once so as to get the exact weight of each can as the milk is emptied into it, and, as the milk is weighed, the result is entered in a proper book given to the supplier. From the weighing machine the milk is run into a still larger tank, which will hold 300 gallons, through a strainer. This tank is on a stand on the main floor, and from here it is conducted to a separator, two of which have been fitted up and will both be used in this factory as soon as the milk supply is sufficient, The separators used are Burmeister and Wain's, and put through three hundred gallons of milk an hour. A continuous flow of milk is run into the separator and as it falls into a run-like receptacle at the bottom,, the immense speed of the revolving bowl forces it up the side and the milk goes above what might be termed a false rim and the cream being lighter is underneath. Pipes are attached so nicely just into the cream and milk that each is forced by a centrifugal power up different pipes. The milk being heavier always works on the outside of the separator, and is forced up a pipe, eight feet high, and runs through another to the back of the factory, from where each supplier, having driven round from the weighing machine, takes his skim milk, which is eighty per cent of the amount he put in. The quantity due to him is measured as it runs into his cans with a measuring stick. The supplier then drives round to the south end of the building and out on the road through another gate, thus avoiding the nuisance of turning. And now, having disposed of the milk, we will see what becomes of the cream. This is forced, rs stated, into a pipe by a centrifugal power and run through a Lawrence cooler into a lined vat. Between the wood and lining of these vats water can be run to keep the cream cool. From the vats the cream is run every morning into a patent "Streamlet churn, constructed by Messrs P. & D. Duncan, of Christchurch, and is an Australian make, which is the only one of the kind in the North Island, credited with being the beßt description in the world. The churn is divided in the centre and on eaoh end of the division is a hole to allow the circulation of the cream. In one division is a dasher with four paddles, and these keep the cream, which runs from the dashers out of one hole, round the other side of the churn and back to the dashers through the hole in the other end, in a continual motion until churned. The dashers are covered, but the cover can be left off the other half of the churn, to allow the escape of gasses contained in the cream. About 2001bs of butter are turned out daily at present, but the churning capacity is 4001bs. The butter is taken from the churn and put on a revolving worker, and, having been worked up and salted, is packed in 56 lb white pine boxes, the supply now being used having been made by Mr W. G. Shearer, of Feilding. Both the churn and worker are made of kauri timber. When packed, and previous to shipment, the boxes are stored in a 10ft by 10ft by 7ft refrigerating room, where one of Messrs J. and E. Hall's carbonic anhydride No. 2 refrigerators, which has just arrived from Home, will be fitted up in a few days. Above the cool storage chamber is a room for empty cans. The buttermilk, like the skim milk, is run through pipes to a tank outside the building. At present it is being wasted, but in a day or two arrangements will be completed for the sale of it. The floor of the main building is 62ft by 22ft and is concreted. That portion of the building containing the churn, worker, and cool chamber is about five feet lower than the main part, with concrete walls to the level of the main floor, which slopes to the centre to give the water for washing it a fall. The scouring water is thus enabled to run away without any trouble to a small stream about two chains away, so that everything is very clean and fresh. Not the least important part of the machinery is the engine, which is a compound Crabtree type, of 8-horse power nominal, but will work up to sixteen. The engine is one of the latest, best, and is the first of the kind put together in the colony. It has one of Turner's antomatic governors, which slides out, when running over speed, and shuts up the ports ; having been reduced to the proper speed the slide then goes back itself. The bpiler is a 15 horse power and the water heated for use in the factory is run from a 600 gallon tank through a copper coil in the funnel and can be taken to any part of the building with hose or pipes. The machinery was fitted up by Messrs Crabtree and Son, of Wellington, whose engine, as well as the other work done by them, is a credit to the firm. The engine room is 18ft by 12ft, and at one end sufficient room is left for storing empty butter-boxes. A splendid water supply is obtained from a well 62ft deep and is pumped up to three 600 gallon tanks, from which it runs in pipes to all parts of the building. The well is bricked and is fitted with a pump made by Price, of Christcburch. Above the office and adjacent to the weighing platform is a salt stall, so that everything has a place and when a pasteurising machine, tester, and one or two smaller items are in working order this will be one of the best appointed factories in New Zealand, the whole being on the principle ot gravitation and consequently there is no lifting that could bo avoided. Mr W. Wilkinson was the contractor for the building, and he carried out his work iv a manner that left

nothing to be desired. Mr Jas. Fraser did the plumbing and Mr Milham the brickwork, Mr P. Thomson having made the vats and cans. The management of the factory has been entrusted to Mr Niccolls, who has had considerable experience in dairying in the South Island. We must not forget the energetic secre« tary, Mr B. C. Templer, who has taken a lively interest in the promotion of the company, and to whose courtesy we are indebted for the above information given to our representative, Mr Niccolls courteously explaining the more intricate mechanism although ho was very busy. Several of the directors were also present and having completed the inspection they invited the Fourth Estate to host Ryan's where refreshments were provided. Having satisfied the internal requirements Mr Templer, who was in the chair, proposed the toast of The Company, coupled with the name of the chairman, Mr Spencer, who is at present absent in Christchurch. Mr D. P. Buchanan then proposed " Our Guests " and after having spent a social morning the Fourth Estate returned to Feilding, doubly assured that the directors were not only shrewd business men, but were jolly good fellows. Adjacent to the factory is a cottage for the nse of the manager, who has to be at work very early every morning. Communications have been opened up and a trial shipment of butter will be sent to the Islands in a few days. The Colyton creamery was opened yesterday.