Page:The New International Encyclopædia 1st ed. v. 05.djvu/638

* CBAYEB. 548 CREAMERY. materially from that of the great colorists, par- taking rather of the drier, maimer of the German Seh.H.L CRAYON (Fr. crayon, from craie, chalk, from Lat. crcta, chaiK). A term usually applied to pencils made of charcoal, pipe-elay, or chalk, colored with various pigments and used for drawing on paper, wood, or other materials. Blacklioard crayons are made largely of chalk, wliile ))lack crayons are composed of pipe-clay .and lani]il>lack. Those used for drawing on lithograpliic limestone are commonly made of a mixture of wax, lampblack, soap, and resin. Pastel is a mixture of chalk and coloring male- rials, worked into a paste with gum water. The vegetable colors used are turmeric, litmus, saf- fron, and sap-green, but should in every case be free from acid, as the latter reacts on the chalk. Yicnna white, used by artists, is simply purified chalk. Red chalk is made from an ochery clay, that is, one containing much iron oxide. Brian^on chalk and French dlialk are popular names for soapstone. which is very dif- ferent from chalk in its composition, being a sili- cate of magnesia. See Chalk; Pencils. CRAYON, Geoffrey. The nom-de-plume adopted by Washington Irving, in The Sketch- Book, etc. CRAZY CASTLE, The. The nickname of Skelton Castle, the house of John Hall Stevenson, a kinsman of Sterne and the Eugenius of Tris- tram Sliandij. He w^rote a series of broad stories, called Cruzij Tales, whence the name given to his house. For further information, consult Bagehot, Literary Sludics, ii. {London, 1879). CREAKLE, krc'k'l, Mr. The bullying mas- ter of Salem House, in Dickens's David Copper- field, the school to w^hich David was sent. CREAM (OF. eresme, Fr. creme, from Lat. cremor, thick juice). The thick, light yellow substance, rich in fat, which rises to the surface of milk on standing. The methods of creaming milks, by setting and by the separator, are de- scribed under Bl rXER-^MAKlNG. The composition of cream is inlluenccd by the method and condi- tion of creaming, and varies within wide limits. Cream contains the same constituents as milk, but in very diil'erent proportions. The fat may vary from 10 to 70 per cent.: good cream for butter- making, or for household use, contains from 18 to 25 per cent, of fat. and very rich cream from 35 to 40 per cent. The richness of cream raised by the separator can be regulated at will. Cream is sometimes thickened artificially by adding gela- tin, isinglass, etc. Cream which nas been pas- teurized, or heated to prevent souring, loses some of its thickness or viscosity, and the addition of suerate of lime has been proposed to make it vhip better. The famous clotted or 'clouted' cream of Devonshire, England, is prepared by heating milk which has stood for twenty-four hours in a shallow pan over a slow charcoal fire for a half to three-quarters of an hour, without boiling, allowing it to stand for twenty-four hoiu-s, and then skimming ofT the cream, which is sprinkled with sugar. CREAMERY. A factory where butter is made from nulk or cream, furnished by the farmers of the neighborhood. It is an American institution, and originated in New York about 1864, being suggested by the success of the cheese- factory (q.v. ). which had been in operation for several years. Within the past fifteen or twenty years the growth of the creamery system has been very rapid, and creameries are now thickly distributed over the jjrincipal dairy regions. They diller in their form of organization, and also in the method of operation. Cooperative factories are owned by the farmers ( 'patrons' ), who supplj' the milk, and who choose from their own number a managing committee, or board. The cost of running the factory, and the proceeds of sales, are divided pro rata according to the milk, cream, or butter-fat contributed. This is the oldest and in many respects the most desirable form of organization. In the joint-stock and proprietary creameries the milk or cream is bought of the farmers under a contract, or the factory may make butter and dispose of it for its patrons, for a fixed charge per pound. The milk may be delivered at the creamer}', where the cream is separated by power, the farmers receiving the skim milk for feeding; or the cream may be raised or separated by the farmers themselves and sent to the factory every two or three days. The latter are called 'gathered-cream creameries.' The cream-gathering plan originated in ^^■iscon- sin. and was the basis upon which creameries were established in New England, where it con- tinues popular. The cream is raised by gravity usually, in deep cans, and is paid for by the 'space.' This measure has been shown to be an unreliable one, as the value of a space of cream for bvitter-making varies widel}'; and payment on the basis of the fat furnished, as determined by test, is beginning to be adopted A'here the whole milk is furnished to the creamery, it is delivered daily, which involves a great deal of labor in hauling. In almost all cases the hauling devolves upon the milk-pro- ducer; often the farmers' living near together cooperate in this, or contract with some person who makes a business of doing the hauling. The milk was formerly paid for by the pound, this being a convenient means of measurement; but the injustice of this to the producers of rich milk, and the introduction of the Babcoek milk test, have led to payment on the basis of the butter-fat. The milk of each patron is weighed as it is received and a sample taken for testing; usually the samples for a week or so are combined into a composite, to reduce the labor of testing. From the amount of milk delivered, and the fat content, the amount of butter-fat furnished by each patron is calculated at the end of the month. In most of the leading creamery districts the separator factory is now the favorite system. In many places these creameries have located 'skimming stations' at points convenient for the patrons, where the milk is run through the sepa- rator, and the cream then taken to the creamery. This reduces the labor of hauling to a minimum. The system of making butter at creameries is, in many respects, a vast improvement over the ordinary farm dairy practice. The use of ma- chinery reduces the cost of butter-making, and the milk and cream are handled by experienced butter-makers according to the most approved methods. The result is a luiiform product, equal to the best of the single dairies, and a great improvement over the average, which sells for a high price. Furthermore, there is less loss of fat in making than at farm dairies, and hence a larger quantity of butter is produced from the same cows. The labor and expense of making