The Creamery

  The Creamery building, 18 feet x 48 feet, was built in 1894 and was a vital part of the Hosmer Dairy Farm.  This building, like several on the farm, was built of limestone rocks quarried on the farm.  The Creamery was where the cream was separated from the milk using DeLaval cream separators.  The cream was then put into metal cans and stored in cool spring water, which ran through the building in a concrete trough under the floor.  After the cream cooled, it was churned into sweet cream butter using a belt-driven butter churn, powered by a steam boiler and motor.  The butter was then worked to remove excess moisture, salted, formed into one pound blocks, and packaged to be delivered to some of the finest restaurants and grocery stores.  This building has a display of similar equipment to that originally used in the Creamery.