The Bismarck Tribune Newspaper, December 5, 1936, Page 9

FINER PRODUCT I COMPANY'S AIM IN INSTALLATION HERE Latest Devices for Making But- ter, Packing Poultry Will ‘Run Dead Heat Race. THE BISMARCK TRIBUNE, SATURDAY, DECEMBER 6, 1996 _ : rmour Creamery Is Most Modern in North Dake - y. used (Shipment. ‘This also is equipped with |are contained in: the boller and en-|by hand, but it is on the same basis ished task. Veteran'employes get the ‘upon the price obtained in the tomatic jure control and is gine room, much smaller ‘than for-|of efficiency, economy and sanitation. |checking job and must be of the ket. An initial payment is f‘the most modern and sanitary de-|merly was the case, yet- much more, Want Better Birds “hard-nosed” type, according to Nel- |.when the birds are killed\and grim sign with nothing’ to: harbor mold /powerful and efficient than the giant| Armours encourage the farmer to ‘son, since they.are the main factor | After the birds have machines which formerly. were used.| watch. his birds: being killed and in maintaining the standard of qual- | ditional payment is All the space occupied by this equip- | graded. They. want him to see what ity. ference bet ment formerly would:have been re-! happens and to understand that he Racked and Graded quired for the -refrigerating system |is getting « fair deal. Incidentally,| Having been picked, the bird is jelone, according to Joseph Cruthirds,|the farmers who watch this process |placed in a vat of cold water and mechanical of the new in-/are encouraged to bring: in better | washed and the details of the 1 stallation, who has been with Armour! birds. process are complete. Then it is hung the last 35 years. When a farmer delivers turkeys atjon a rack and graded. The farmer the best The 150-horsepower boiler is of the the plant tley are first graded on a/then is given a notation as to his water tube type and of-much greater | “live” basis. If some of the(birde ob- |birds and is paid the first installment efficiency than the boller in the old| viously, are, unfit for. packing they are en the price to be paid. Armours is type which is being kept for “‘stand- | rejected, and the farmer is advised to The lot having been separated as! coduete to thee t by” purposes. Lignite coal: will be take them home and fatten them fur- to grade, the turkeys are taken to the | arhe's wate ing, Because of Be Used in Plant used as fuel, the explanation being ther. Those fit for killing. are brand- that mining lignite offers many ed by slipping a colored band around farmers Jobs inthe winter season and the leg of each turkey, each lot hav- cooling room, where they are held at | ® temperature of 33 degrees until shipment. No bird is shipped with an For example, butter BUILDING IS FIREPROOF Capacity of Unit Is 4,000 Tur- keys and 40,000 Pounds of Butter Daily Officials of Armour and company do not disclose the amount of their investment in their new creamery and poultry packing plant here but even the casual observer, walking through their plant, can understand that it) Tuns into money. For here is not only a new and ‘well-constructed building but the very latest devices for making butter, killing and picking poultry and re- frigerating these products in the most sanitary and efficient way. When visitors from far and near visit the plant at the open-house scheduled Wednesday, Dec. 9, they will see the turkey packing section of the business in operation but the; creamery will not be ready for busi- ness until @ little later. But this will not prevent anyone from learning about the intricate ma- chinery and devices which enable the modern creamery to turn out a stand- ard products which generally is bet- ter than mother. ever was able to make with primitive equipment in the farm dairy, for men will be sta- tioned at strategic points to explain the various operations and answer questions. Building Fireproof The new building, located on Front St. between Ninth and Tenth on the site of the ‘old wooden - structure which was destroyed by fire last June 19, is of brick, concrete and steel con- struction and wholly fireproof. The creamery and poultry plant occupies en area of 80 by 112 feet and is served by-a boiler and engine room, 40 by 72 feet. Operated to capacity it will take care of 4,000 turkeys and make 30,000 to 40,00. pounds of butter'a day. ‘Under normal operations. it will em- ploy from 30 to 40 persons, more in the busy seasons. Before taking a look at the plant and its operations it is interesting to note the manner in which the busi- ness has grown and the fact that pro- vision has been made in the design of the new plant for anticipated fur- ther expansion. First operations on the site were begun by the Nodak Creamery’ late in stOek butter. The ‘latter wi lsttors’ wi tt f chased from merchants who had, in{bave ® wider range. ‘This ts perhaps , turn, purchased it from fatm wives | Arthur B. Jenks (top), Republican, When the votes’ had been counted i I and Alphonse Roy-(below), Demo- crat, each had 51, in their race for election to congress from New Hampshire's first district. #¢ was the. first. congressional tie in J16 years and parliamentarians think @ speci lection will be needed. about by the installation of manufac- turing controls by Armour experts. | For example four samples of the but- | ter made here each week are sent to the company’s laboratory at Des |Mones,'Ia., and there examined and , graded. addition, each churning of butter is tested in the laboratory here before the butter is taken from the churn for packing, Perhaps the easiest way to under- | stand how butter is made in a modern creamety is to follow a can of cream from the time it is opened until it is shipped out as butter. The first thing the man does who, opens the can is to. smell it, Then he tastes it. The smelling. is more im- iportant: than the’ tasting because the x ry herves’ the most important operation in: the | internal temperature of more than 35 degrees, the internal temperature of each carcass being taken with a ther- mometer. This, in brief, describes the me- chanical operations and facilities of the plant. But there are many other important factors in both the cream- lee and the turkey business. Among From the killing rack the birds are them, for example, are the commer- popped tata vate hot water which is |Clal policies and the company’s rela-| ters of local preference are kept constantly at a temperature of jtions with farmers who supply raw|ing light of the company’s 123 to 125 degrees. If it is hotter the |materials. \ skin may break during the picking Premiums fer Quality Process. If it is cooler they are hard! In the creamery division, every ef- to pick. The turkeys remain in this|fort is made to encourage farmers to vat not less than 30 nor more than jsupply a high grade of cream. Prem- 33 seconds and each bird is thor-|iums are pald for quality. The trend oughly soaked during that time. in the business is toward higher From the vat the bird goes to the |standards and it is not improbable Picking racks where girls strip away |that all butter will be sold on the their feather covering, A really fast ibasis of government grades within worker can pick as many as 70 tur-|the next few years. Such a develop- | kels in a day. ment would still further reduce the | The pickers present the carcass to|market for off-quality cream, increase the room cooled by this method. checker for examination. If they|the premiums for high quality. The turkey packing plant lacks the} haven't done a good job the defects| Armour’s policy is to pack turkeys shining gadgets of the creamery be-/ are pointed out and must be corrected|on a cooperative basis. That is, the cause much of the work here is done, before the girl is credited with a fin-|price the farmer gets is dependent Armour and company are dependent ing a different band. upon the farmers for prosperity. | Slaughtering is done by cutting the Each machine is powered by. sep-) birds’ throat and sticking it through arate motor but ample precaution|the mouth, the knife point touching against accident 1s taken. the brain at the point where the Waterproof Switches muscular control center is located. Where men handle electric switches | This loosens the feathers and makes with wet hands, such as are common in @ creamery, shocks sometimes re- of jsult. The switches at the Armour plant are waterproof and of the safest Possible design. They: work on little plungers which make accident im- possible. Ample natural light is provided by the modern construction and in’ ad- dition there will be plenty of electric lights of special design so that the creamery will be “as light as day” whenever it is in operation. Heat is provided by warm blast ma- chines blowing fresh, heated air into the room. In summer refrigerant jean be run through the pipes which {are used for heating in winter and “sanitary purpose ity of mold other equipment and to the personne: /88 well, Tremendous quantities of water ae used bnd drained into cov- the birds easy to pick. Dropped in Hot ‘Water best in New York. work, the records being filed with the central office in Chicago, and each must meet a. high standard of per- sonal cleanliness. Ample washroom and tollet facilities are provided for both sexes that this standard may easily be maintained at all times. What happens to the buttermilk? Everyone asks that and the answer is dimple. It is piped to the plant of the Consolidated Products Co., just east of the creamery and there it is conaeneed for sale by that organiza- ti Mechanical features of the plant farmers to make it their headquarters: ; when they visit Bismarck. SEEKS RELIEF FUNDS 8t. Paul, Dec. 5.—(7)—In to pleas for aid for Minnesota’s drouth Siricken {armen soot bagi Peter sen lay si an veetiegtia designed to obtain federal f for direct relief when WPA projects are terminated Dec. 15. Quality AS WELL AS Quantity q is Will be the basic principle of = i ARMOUR CREAMERIES| In its new Bismarck plant _ THIS NEW PRINCIPLE WILL BENEFIT PRODUCER and CONSUMER ALIKE North Dakota Producers This will increase very Eastern consumers will be Armour Creameries de- and packed it in tubs, barrels or|butter-making. pracess, for the :fin- whatever was handy. The’ quality/isfied product can be no better than generally was poor and the: prices | the cream goes into it. Flavors which: paid for it wete commensurately low. | are present in-the cream cannot be; Hands in 1914 taken out. They will appear in the must meet the quality pro- gram which is sweeping the nation’s creamery bus- materially the North Da- kota producer’s annual able to buy better quality products. They must pay in accordance with qual- monstrates its great faith in the future of the Mis- souri Slope with its new In 1914 the Northern Produce com- | butter. pany took over the enterprise and Carl Nelson, present manager, became associated with the business, coming here from Billings, Mont., where he had obtained experience .as a cream- ery operator. Second-hand machin- ery was installed and the firm began to make butter. Judged by modern standards it wasn't of the best qual- ity, but it was a salable product and farmers found it an advantage to be able to sell their cream at the cream- ery door. As the business grew the size of the plant was increased and: new machin- ery was installed and in 1924 the business was sold to Armour and company, which took over the enter-! prise as it stood and retained all of the old employes. Still newer machinery was installed and the business continued to ex- pand. It was not business genius on the part of the management but the trend of the farmers in this area to- ward dairying and poultry which]: made the expansion necessary, Nel- the plant but the cream and poultry delivered at the door for processing. Dropped Ice Cream When Armour took over the plant it was doing a flourishing ice cream business, but this was abandoned and operations were confined to the man- ufacture of the products which would keep and which could be distributed Graded and Tested When the cream has been graded and tested for butterfat it is started toward the churns, the best crea first and: lower ‘grades afterward. Créam in’ the can often is heavy. but the can is wholly emptied by jets of steam popping. up into it as it moves the cream dump. From there it goes into revolving strainer while the can is washed, sterilized with live steam and dried. i From the strainer the cream is carried through a stainless steel pipe to the fore-warmers where the acidity is balanced and the cream heated to ® temperature between 90 and 100° degrees. Z i Other pipes carry it from there into the ‘automatic pasteurizers, the first maintaining. a heat of 160 degrees, and the second 185 to 190 degrees. ; The operation of these machines isi controlled by automatic valves, a thermostat and other gadgets. Goes Into Cooler From the pasteurizer the cream; goes into an automatic cooler where it is chilled to 65 degrees and from there into a holding vat, with monel | metal interior and porcelain exterior. | Here it is further cooled to from 45 to 54 degrees, depending upon weather conditions, and is held for at least an hour to permit the fat globules to harden. At the same time the “starter” or lactic ferment is added as the fihal step to prepare The New Plant of Armour Creameries is the last word in modern cream- eries. It isa fine thing for the community and for Bismarck. We wish to add our hearty Congratulations to those of anes We ‘wish you continued success. Bismarck firms. iness. income. ity. plant. ARMOUR CREAMERIES IS MEETING THIS CHALLENGE WITH THE MOST MODERN PLANT OF ITS KIND IN THE ENTIRE U.S! The Plant Itself Its Facilities Its Machinery No expense has been spared in making | One of the new facilities is the “door de- | Up-to-the-minute machinery has been in- livery” system. Farmers will experience s this the fireproof and durable structure no inconvenience in unloading their stalled throughout — guaranteeing great that it is. and produce. est efficiency and sanitation. Farm Headquarters A comfort station for farmers and their wives has been established at the new plant. Farmers are invited to make this their headquarters when in Bismarck. i Y You Are Invited to Our Grand Opening Program WEDNESDAY, DECEMBER 9 Everyone in the Missouri Slope area, particularly farmers, is invited to. our grand opening Wednesday. In connection with our “Open House” we will serve hot luncheons all day long—from early morning until late at night. We particularly invite you to look over our hew machinery and produc- tion set-up. _ Generous Attendance Prizes Offered merchandise prizes will be given to visitors at our plant open » Drawing for these prizes will be conducted under the auspices of ‘Association of Commerce. be cues to roger ter the eek It will be worth your while. ur Creamerie CARL NELSON - , MANAGER 2 _. BISMARCK, N. DAK.