34
THE OMAHA SUNDAY BEE
heart of the central Missouri valley,
taking In, besides Nebraska, part of
Iowa, Kansas, South Dakota and Mis
souri, reaching oven Into Colorado
and Wyoming, which ship nream
Into Omaha over 500 miles of rail
road. It has more than 800 buying
stations scattered all over this terri
tory, where every farmer can drive
In, deliver his cream, eggs or poultry
and receive in spot cash the highest
market price for his raw material.
It has six plants or factories three
in Nebraska Omaha, Crete and
Grand Island; two in Iowa Denlson
and Manning, and Concordia, in Kan
sas so situated as to be most con
vcnient and cheapest of access to the
producers, both In distance and In
railroad facilities.
On the selling side of the business
there are fifty-five centers of distri-
son. Many men have received weekly
checks for a generation, and these
checks have paid the grocery bill,
sent the boy or girl to college, fur
nished the parlor, bought the piano
or organ and given the family the
"lift" from hopeless drudgery. On
the backs of very many of them is to
be found the wife's name, and they
come close to the heart of the house
hold life.
Buy for Spot Cash
The farmer has the privilege of
selling his cream or other produce
to a Fairmont local agent In every
town throughout the territory de
scribed and taking spot cash on de
livery or shipping it himself to the
nearest plant, thus receiving the ben
efit of doing business direct and sav
ing a portion of the- necessary local
expense at country points. But the
thoroughly and scientifically clean is
it from top to bottom. Floors, walls
and ceilings are of cement, on which
the hose can be (and is) turned daily.
All employes who come in contact
with the material used are dressed
in white duck. Cans and other con
tainers are subjected to the most
rigid inspection. From the time the
cream enters the building until it
leaves It in the form of neatly
wrapped and boxed prints it Is never
touched by a hand. For every trans
ition and every operation a machine
stands ready to do the necessary task
and pass it on. A sample of the con
tents of every churn is sent into the
laboratory and tested by the com
pany's professional chemists and bac
teriologists and subjected to govern
ment inspection. Nothing is passed
which does not come up to standard.
the cost of manufacture and enable
them to pay more f pr butter-fat.
That is the part which Is up to the
farmers.
How Eggs Are Handled
A visitor to the factory cannot fail
to be interested in the manner of
handling eggs. All are "candled" or
examined by passing an electric ray
through them. Those which are per
fect are at once packed in boxes for'
shipment. Eggs, however, which are
cracked, but otherwise uninjured,
are broken, separated, canned and
frozen solid, in that condition they
can be almost indefinitely preserved.
This part of the work, too is executed
with the utmost care and cleanliness,
and is also subject to government
supervision.
The cold storage plant occupies a
large space in the factory and is
0 u v.,, vV'R tr'MF .-...7-J
v v i( u f vr if
. '"- i - ' " . -v. ?
III I I Hill II ill, nun MMMMMMMllMlliMMlMMMMMMiMiM.,lMI..i IiH.t i I. H-lnii .111 yJJinn nil . . . -l -.X
Jersey Cows In the Show Ring at the Nebraska State Fair
butlon, and they are established In
all the important cities from Port
land, Me., to Portland, Ore., while in
times of scarcity Fairmont butter Is
shipped to Canada and sometimes to
even more distant countries. So
well organized is the sales depart
ment that every pound of butter
finds an immediate market, and
twice as much could be readily dis
posed of.
Under the Same Management
During the thirty years of Its con
tinuous successful operation the com
pany has never changed its name or
management; It Is known throughout
the world as the Fairmont Creamery
company; Its officers, J. H. Rushton,
the founder and president; E. T.
Rector, vice president; E. F. Howe,
secretary, and George W. Sumner,
treasurer, are all residents and citi
zens of Omaha, which is the home
cffice. The company's capital stock
Is owned or controlled by the officers
and other residents of Omaha and
Nebraska. On the company's pay
roll at the Omaha plant alone are
225 names, and the total number of
Its employes probably reaches 2,000.
From the outset the policy of the
Fairmont Creamery company has
been to stand behind the farmer, deal
honestly and fairly with him, give
him every encouragement and help
to build up his business. If there
Is any doubt as to whether the farm
ers appreciate this treatment a glance
at the company's books would dispel
it; they show the names of 50,000
farmers! Some of them go back to
the year the company began business.
I! Is not uncommon to find the
names of three generations of the
aame family father, son and grand-
important point is that the company
has made it possible for every farmer,
large or small, wherever located, to
sell his cream to a market that will
take all he can deliver the year
around; and, instead of the precari
ous 5 or 10 cents in trade, he now
sells his cream at a price which nets
him an average of 25 cents a pound
for butter-fat In summer and often as
high as 35 cents In winter, and he is
paid in cash or with a Fairmont
Creamery check, which is good in
any bank In the world.
The output of the Omaha factory
alone now reaches the enormous to
tal of 50,000 pounds of butter a day.
The new seven-story building, occu
pied only about a year (the old ono
having been destroyed by fire), con
tains every possible modern device
and equipment for the saving of labor
and increase of efficiency. One fact
alone illustrates how far this Is car
ried. In the basement, where the
machinery is installed, the feel used
Is petroleum, automatically fed into
the boilers, with the result that an
intense heat is produced without any
dust, coal ashes or cinders. Here
are geuerated the steam and elec
tricity by which all, the varied func
tions are carried on heating, light
ing, refrigerating, power and pump
ing 500 gallons of pure water per
minute from an artesian well 1,100
feet deep. Tet this immense array
of machinery, occupying the entire
floor, is in the sole charge of one
man an engineer whose duties are
those of a supervisor, and are not
manual.
A Model of "Spotlesstown
The building might well be taken
for a model of "Spotlesstown," so
The routine is simple. The incom
ing cream is carried to the fifth floor
in cans and then passes down from
floor to floor in the various stages of
manufacture by gravity. The first
process is pasteurization; this is ac
complished by depositing the cream
in vast tanks, where it is aerated and
heated by coils of pipe to a point
where every Individual germ of every
sort and condition is absolutely and
finally killed; it is then cooled to
the proper degree on another floor
and passed on to the five great
churns, every one of which will pro
duce a thousand pounds of butter in
an hour. Then come the packing
and freezing. Twenty thousand
pounds of the daily output goes to
the print room, where some thirty
cheerful-looking, white-clad young
women all of whom ari provided
with seats preside over the ma
chinery which cuts the solid blocks
of butter into pound cakes, weigh it,
wrap it, slip it into the cardboard
boxes, pack and seal it and send it
forth into the world clothed and in
its right name Diadem or Better
Butter. It is passed from girl to girl
on an endless belt which extends the
whole length of the long room, and a
clever machine, which seems almost
human, deposits a steady stream of
neatly-wrapped pound packages out
on this belt at the rate of one a
second.
University professors and scientists
from all over the world have visited
this plant and all'gree that It Is the
most scientifically operated and the
largest and most modern butter-making
plant in the world there is noth
ing like it anywhere. The cry is,
"'More," "More," In order to lessen
maintained with the utmost order
and system. Ice is manufactured in
the basement of the building and the
company does a general cold storage
business for the benefit not alone of
its own goods, but for those of the
public also.
Their poultry department is no less
worthy of mention; they buy, feed,
fatten and store large quantities of
poultry for their trade, thus afford
ing a profitable cash market for an
other of the natural products of our
western farms. They fatten as high
as 40,000 birds at one time on their
buttermilk alone.
As a by-product of its cream and
ice business the Fairmont Creamery
company manufactures ice cream at
all its plants. The Delicia brand is
so pure and toothsome that it has
revolutionized the ice cream tusiness
of the west. Two thousand gallons
are made dally in Omaha alone, and
it is a welcome guest at the Sunday
dinner of the largest portion of the
people of Omaha and the territory
which the city supplies.
Conclusion
Please allow us to prophesy that
dairying in Nebraska is still in its
infancy and, if you farmers and
dairymen will give tv is important de
partment of your farms careful con
sideration, test out and weed out
your poor cows, e-ect silos, raise al
falfa, take oare of the natural feed
you always grow, rain or shine, and
co-operate with the Fairmont Cream
ery company, the state farm and the
university, you will roon see Ne
braska in the first place among the
dairy states of the union and your
bank accounts the envy of our best
business men.