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The speaker is a 49-year-old White man with a college education from Everett, Pennsylvania; he was recorded in 1969.





County: Bedford
State: PA

Commentary:
Founded in the late eighteenth century, Everett???s current population is about 1,800. Originally named Bloody Run for a battle that occurred between settlers and Native Americans, the small village was not incorporated as a town until 1860. Two years later, the railroad came to Everett, boosting the local coal mining and quarrying industries and bringing an influx of people. Despite the increased population, the area remained largely agricultural and was known for dairy farming. In this segment the speaker talks about pasteurizing milk on his farm.
Inf: After the milk is placed in the holding tank, in the milk house at the barn, I have another tank that is self-contained, mounted on wheels and pulled by a tractor. Uh, which is milk that is pumped from the holding tank in the milk house into this uh, movable tank that is on wheels. Uh, it is pumped through a two-inch hose from one tank to the other. And then uh, moved by tractor down to my plant, that is approximately five hundred yards from the milk house [FW: Mm-hmm].

Uh, it is then, uh, pumped from the tank that is mounted on wheels, through the uh, wall which has a uh, an opening in it for the hole, uh for the hose to uh, uh enter, that goes into my uh, pasteurizing vat. And uh, this vat, it uh, is uh, heated with steam. Uh, when the milk is pumped into it, it is brought to a temperature of a hundred and forty-five degrees, and held there for thirty minutes, after which it is uh, transferred through there t-, into a homogenizer at two-thousand-pound pressure. And all the fat globules is broken down, which keeps the cream from rising, or give it, or gives a cream line effect on the bottle after it is finally filled [FW: Mm-hmm].

After the milk is uh, homogenized at two-thousand-pound pressure, it passes through the line in, to a plate cooler which is uh, cooled. The milk is cooled then with well water where the milk is on one side of the plates, and the water is w-, circulating through the other side, and it cools it down to approximately fifty-five degrees. At that time it is then transferred into a, a holding bulk tank which is finally cooled down to a thirty-t-two-degree temperature and held there, before it is uh, put into the customers??? bottles. It???s, is uh, pumped from these uh, two holding tanks, uh, through uh, another hole in the wall. And uh, which is then filled by a uh, regular bottle filler that is, puts the milk at the bottom of the bottle, and fills it from the bottom to the top as uh, there is less cream, or less uh, foam rises. And it doesn???t take so long to fill the bottle.

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