Creameries were agricultural factories, manufacturing operations where farmers took milk or cream and had it made into butter. Creameries changed over time, as did farm operations. In the 1880s and 1890s separators were often located at creameries and farmers brought whole milk there to skimming stations. The cream skimmed from the milk was then made into butter. By 1900 separators were typically part of farm operations and farmers sent cream directly from the farm to the factory. The state’s first butter factory was the North River Creamery in Jacksonville, Vermont, started in 1886. The Franklin County Creamery Association in St. Albans was rated as the world’s largest butter factory in the 1890s, making 25,000 pounds of butter a day. By 1915 there were nearly 300 butter factories in Vermont, the year in which annual production peaked at 20,423,529 pounds.
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