Name/Title
Booklet, Libby, McNeill & Libby, Safeguarding Libby's MilkDescription
Booklet from Libby, McNeill & Libby. The Siligan Containers Corp. Plant in Waupun was at one time in its history a condensaries and was known as Libby, McNeill and Libby. Booklet Jim Laird purchased on eBay.
Safeguarding Libby's Milk
X378 PRINTED IN U. S. A. (10-630)
Caption under photo: [Libby's field man discussing problems with dairyman.]
Caption under photo: [Libby's field man at Morrison, Illinois, inspecting milk houses.]
Safeguarding Libby's Milk
The Libby Field Man
The pictures on the opposite page show the Libby field man at work safeguarding the quality of milk that is delivered daily to Libby's condensaries. It is his duty to call on every dairyman who sells milk to us, inspect his herd of dairy cows, barn, milk house, utensils, equipment, and premises generally.
The field man is of great assistance to Libby's dairymen in that he discusses their problems with them and helps them to a satisfactory solution. His advice and counsel are free and it is his business to see that proper sanitation is practiced at the farm so that the milk delivered to the Libby condensary will be pure and sweet.
First of all the cows must be sound and healthy. If any are found that are not in perfect health, they are isolated from the rest of the herd and either given special treatment and care or else they are disposed of. The field man may also arrange to test the milk of each individual cow for its richness. It is often found that the test of the milk of some cows is so low that the cow is not paying f
Physical Description: Booklet explaining Libby, McNeill & Libby.
Extended Description: Booklet from Libby, McNeill & Libby. The Siligan Containers Corp. Plant in Waupun was at one time in its history a condensaries and was known as Libby, McNeill and Libby. Booklet Jim Laird purchased on eBay.
Safeguarding Libby's Milk
X378 PRINTED IN U. S. A. (10-630)
Caption under photo: [Libby's field man discussing problems with dairyman.]
Caption under photo: [Libby's field man at Morrison, Illinois, inspecting milk houses.]
Safeguarding Libby's Milk
The Libby Field Man
The pictures on the opposite page show the Libby field man at work safeguarding the quality of milk that is delivered daily to Libby's condensaries. It is his duty to call on every dairyman who sells milk to us, inspect his herd of dairy cows, barn, milk house, utensils, equipment, and premises generally.
The field man is of great assistance to Libby's dairymen in that he discusses their problems with them and helps them to a satisfactory solution. His advice and counsel are free and it is his business to see that proper sanitation is practiced at the farm so that the milk delivered to the Libby condensary will be pure and sweet.
First of all the cows must be sound and healthy. If any are found that are not in perfect health, they are isolated from the rest of the herd and either given special treatment and care or else they are disposed of. The field man may also arrange to test the milk of each individual cow for its richness. It is often found that the test of the milk of some cows is so low that the cow is not paying for her feed. In such cases the cow is disposed of. In this way we help dairymen to grade up their herds and make the dairy business more profitable to them.
The land around the dairy must have proper drainage so that the barn and barnyard can be kept clean and dry. The barn must be of proper construction so as to supply plenty of light and good ventilation. It must be clean, free from odors, and must furnish comfortable stalls for the cows. Dairy cows are sensitive, even temperamental animals, and it is only under these conditions that they can be kept healthy and their production kept up to a high standard.
The feeding of dairy cows is also very important, and our field man gives advice to our patrons on what kind of feeds, how much to feed, and the manner of feeding to give best results and highest production.
(3)
The Libby field man also closely inspects the milk houses to see that they are up to our standard in details of construction, sanitation, and cleanliness of the utensils used.
The milk house is the place where milk is taken as soon as it is drawn from the cow. Here it is strained and cooled and held for removal to the Libby Condensary. It must be located far enough away from the barn to be free from stable odors. It may be of frame, brick, or concrete construction, but must have a concrete floor with good drainage. It must be light and airy and supplied with an abundance of clear, cold water for cooling the milk. Usually, also, it contains a stove upon which water is heated for washing and scalding the pails, strainer, and cans.
In general practice on dairy farms, the milk is brought from the milking barn in pails as fast as it is drawn, then strained through a very fine mesh brass strainer or filtered through a cotton pad directly into the ten-gallon cans in which it is delivered to the condensary.
These cans are then immersed to the neck in cold well water or ice water and the milk stirred with a long - handled stirrer. Stirring is continued until the temperature of the milk is down to 60° Fahrenheit, when the covers are loosely placed on the cans to keep out any possible dust or dirt.
The evening milk is held over until morning, the cans remaining in the water, which is kept cold by having a continuous stream of cold water run into the tank and out the overflow pipe.
Caption under photo: [Removing cans from patron's milk house.]
Caption under photo: [Milk on way to Whitewater Condensary.]
Caption under photo: [Milk waiting to be unloaded at Whitewater.]
(4)
Safeguarding Libby's Milk
Transporting Libby's Milk
The next step in the production of evaporated milk is concerned with the transportation of the milk in ten-gallon cans from the milk house on the farm to the Libby condensary, which may be from a few rods to ten miles distant.
This may seem like a very simple matter, but in reality it is a step which requires careful planning and supervision if the milk is to be delivered to our plant sweet and fresh as we require it. Here again the Libby field man is busy safeguarding the quality of Libby's Milk by securing competent haulers, organizing routes to take care of all dairymen who desire to sell milk to us, and seeing to it that the milk is properly cared for on the road and delivered to the factory just as quickly as possible.
For those dairymen who live within a mile or two of the factory the problem is simple. They usually deliver their own milk in a light wagon or automobile truck. Sometimes also they "change off" with the next door neighbor so that one goes one day and the other the next.
However, it is impossible to produce enough milk to supply a large plant within so small a radius, so the field men organize patrons into routes and provide a hauler who picks up the milk every morning and delivers it to the condensary.
In one of the pictures, one of the haulers of our Whitewater, Wisconsin, condensary, is shown removing cans of milk from the milk house of one of our patrons and loading it onto his automobile truck.
In order that the milk may be kept cool and fresh during the haul to the factory, haulers are required to provide themselves with heavy canvasses to protect the cans from the sun. The center picture shows a two and one - half ton load of milk on the way to the factory, and the one on the right shows a few loads lined up at the receiving door at Whitewater waiting to be unloaded.
These loads of milk are under the constant care and inspection of the Libby field men whose business it is to insist on prompt deliveries to the plant and, also, that loads be properly covered in transit to prevent any deterioration of the product from the dairy to the factory.
(5)
Caption under photo: [Sterilizing the farmers' milk cans in the white interior of Libby's Waupun, Wisconsin, milk plant.]
Inspecting the Milk as It Comes from the Farm
The dairymen and haulers unload the ten-gallon cans of milk at the receiving door onto a roller conveyor. Our milk inspector, who is an experienced milk man and well versed in the defects common to fresh milk, removes the cover from the can, looks at the milk closely, and smells it, as shown in the photograph. If the milk has not been cooled to 60° F. on the farm, as we
(6)
Safeguarding Libby's Milk
require, or contains visible dirt, or is in any way "off" in quality, it is rejected and returned to the dairyman as unfit for our use.
The inspector has two tests known as the "alcohol test" and the "acidity test" which he uses to confirm his judgment on the quality of milk and to tell him beyond the question of a doubt when milk is even approaching the "sour" point. Each individual can of milk receives this careful inspection; and, since all rejected cans represent a heavy loss to the dairymen, they are continually spurred on to use every care in producing and handling their milk.
In addition to these two tests, the inspector also uses what is known as the "reductase test," which consists of adding Methylene Blue to the sample of milk and noting the time required to reduce or remove the blue color. This test indicates the extent of care exercised by the farmer in keeping the milk clean - it also indicates, approximately, the number and kind of bacteria that may happen to be present.
As soon as approved by the inspector, the cans travel down to the weigh tank into which they are emptied. The cans delivered by each dairyman are emptied together and the milk sampled, weighed, and the weight recorded on the milk sheet.
The photograph to the left shows the large revolving bottle rack which contains the numbered sample bottle of each patron. A small sample - about one tablespoonful - is taken from each day's delivery and added to the sample bottle, and this is tested twice each month to determine the butterfat content of the patron's milk. The test also determines the price the dairyman will receive for his milk, since our price is based on a sliding scale and we pay more for high than for low-testing milk.
Most dairies are not equipped with hot water and steam for washing and sterilizing cans, so we do this for our patrons.
When the can is emptied, it passes directly to the can-washer, where it is subjected to five distinct operations. First - it is rinsed out by a jet of cold water; second - boiling water containing alkali washing compound is forced into the can under ten pounds pressure by a centrifugal pump; third - clean, scalding rinse water is forced into the can the same way; fourth - the can passes in succession over three steam jets where it is thoroughly sterilized; fifth - it passes over a hot air jet, where it is dried. Since the cover receives exactly the same treatment, we return to the dairyman a can which is perfectly clean and fit to receive the evening's milk.
(7)
Caption under photo: [Copper vacuum pan in which more than 60% of the water is removed from fluid milk.]
The Process of Evaporating Libby's Milk
Fluid milk, as everyone should know, contains a very large percentage of water - about 87 ½ % - and one of the first steps in making Libby's Milk the rich, creamy product you find it, is to remove
(8)
Safeguarding Libby's Milk
a large part of this water - in fact, more than 60% of it. This is done in the large copper vacuum kettle or pan shown in the accompanying photograph.
Copper has always been considered a most desirable metal in which to cook foods. There are two reasons for this: first, because it is a good conductor of heat and therefore efficient from the point of view of heat transfer, and second, because it can be scoured and polished and kept in a sanitary condition. For these reasons these mammoth kettles or pans are made of pure copper.
They are constructed so that the milk at no time comes in contact with the workers' hands and is not exposed to the air at any time after entering the vacuum pans. Even the cans or containers are carefully sterilized before filling. This method of handling insures pure, clean, and wholesome milk.
The coils which are nested in the bottom of these pans are also made of copper. These coils carry the steam from which the heat radiates into the milk, causing it to roll and tumble about so violently that it reminds one of a small Niagara; yet because of the vacuum, a comparatively low temperature is maintained.
Note the cleanliness! The inside of these pans is thoroughly cleansed and polished after every day's run. You will need to look into them to appreciate their shining interior. It is in these sanitary containers that the evaporation of the water takes place. As the milk reaches the required consistency, it is drawn off, homogenized (explained in next chapter) and cooled.
The illustration appearing at the left shows only the interior of a part of one of the Libby milk plants located in the richest dairy sections throughout the United States. Every plant is equipped with the most modern devices best suited to the absolute control of all sanitary features as well as the production of the finest grade of evaporated milk.
(9)
Caption under photos: [Upper left—Cooling coils through which milk passes. Upper right—Homogenizer
Center—Plant Laboratory.]
(10)
Safeguarding Libby's Milk
Making Libby's Milk Richer
After the milk has been properly concentrated in the vacuum pans, it is then passed through the homogenizer.
The homogenizer is a machine which breaks up the fat globules into minute particles and distributes them evenly in the milk, thus insuring absolute uniformity of composition and even distribution of the constituents which make Libby's Milk such a highly nutritive food. It is not necessary to stir nor shake Libby's Milk before using. The homogenizing process insures even distribution of the cream; therefore, the last portion of milk poured from the can is of the same creamy richness as that used first.
The homogenized milk is next passed through the cooling coils illustrated at the left. The double tube construction of these coils permits the milk being chilled to allow temperature without, at any time, exposing it to the air. The inner tube carries the milk, while the space between the inner and outer tubes is filled with circulating cold water and brine which quickly reduces the temperature to a degree which will insure its perfect condition in the holding tanks during the time its quality and composition are being carefully tested in the chemical and bacteriological laboratories.
An illustration of one of our many plant laboratories is also at the left. A sample of the cooled milk is selected from the holding tank and subjected to extremely accurate laboratory tests by specially trained men who have given this work years of careful study. No batch of milk is further processed unless it complies with all the requirements of the various standards governing quality and composition.
(11)
(12)
Safeguarding Libby's Milk
Filling Libby's Milk Cans
The evaporated milk, after being homogenized and cooled, is stored in huge, covered, glass-lined insulated tanks. The object in keeping the milk cold is to prevent any deterioration during the process of filling it into the cans.
Various sizes of cans are used, each size being adapted to some particular class of customer's convenience and needs.
The illustration on the opposite page shows the filling machine in operation with the cans being automatically fed to the machine which runs directly from the can storage. As in other stages of the process, note that every precaution is taken to prevent exposure of the milk to the air in order to avoid any outside contamination.
The cans are entirely closed with the exception of a small opening in the top through which the milk enters from the filling cups. The filling machine consists essentially of a number of copper cups or cylinders mounted on a circular, rotating frame. The cups are supplied with milk by tubes radiating from a central sanitary feed pipe leading directly from the storage tank.
The machine is not only constructed for speed, but is so delicately adjusted that the weight of milk in each can may be regulated to within one one-hundredth of an ounce.
Each can, after it is filled, passes under the closing device which automatically solders the small opening through which the milk enters the can and then passes through a testing vat, which indicates any possible leaks that may result either from faulty cans or defects in soldering.
(13)
Caption under photo: [Libby's milk cans packed in the sterilizer reel, ready to go into the sterilizer.]
(14)
Safeguarding Libby's Milk
The Process of Sterilizing Libby's Milk
Sterilization is the most essential feature in the process of safeguarding Libby's Evaporated Milk - do not confuse with pasteurization. Fluid milk as ordinarily delivered in bottles is usually pasteurized, but is not sterile; that is, free from living bacteria; and therefore will not remain wholesome and sweet unless kept at a very low temperature and then only for a very limited time. Sterilizing means the complete destruction of all bacteria and insures the keeping quality of the product indefinitely.
Libby's Evaporated Milk is sterilized by heating with live steam to a temperature and for a time which will bring about the desired keeping quality without interfering with the delicate composition of the product.
The filled cans from the filling machine are immediately packed into the sterilizer reel or cage as indicated in the accompanying illustration. The cover is then clamped in place and the cage rolled into the sterilizer shell; a number of these shells are shown at the left of the picture. The circular door of the sterilizer is then clamped and the reel started to rotate about its longitudinal axis to insure uniform heating of the milk as the steam enters. In addition to thermometers on the shell, delicate instruments are used to absolutely maintain the desired temperature for the time required.
At the end of the cook or heating period, the steam is released and the tins cooled by flooding with cold water. The reel and contents are then removed from the shell, the cover is unclamped, and the milk transferred to the storage rooms. Every step in the process of sterilization is important and considerable skill is required by the operator in judging the exact treatment required.
(15)
Caption under photo: [The Labeling Machines. Insert: Polishing Machine.]
(16)
Safeguarding Libby's Milk
Polishing and Labeling Libby's Milk Cans
Before labeling, experienced men examine every can and sort out all imperfect tins and spoils. Samples from each lot are then taken to the laboratory where additional inspections and tests are made and added assurance that the milk is of "Libby Standard" in quality before it is labeled and cased.
In the packing room the cans are transferred from trays to a large steel shelf, and are then conveyed by gravity down a runway to the can polishing machine. The illustration opposite shows the polishing machine in operation with the cans being automatically fed into a heavy, lugged, endless chain, whence they are elevated through a system of moving brushes. This operation insures bright, clean tins.
The polished tins are next conveyed by gravity down a runway to the labeling machine, also illustrated. The two complete revolutions of the cans necessary to apply the labels are accomplished by two friction belts. On the first revolution the cans come in contact with revolving discs which apply the required amount of glue. At the beginning of the second revolution, the glue on the can picks up a label from a pack automatically fed from the bottom; in the meantime, the opposite end of the label has received a small amount of paste properly applied by means of a rubber belt. As the can continues on the second revolution, it literally wraps itself in the label and on passing over a rubber cushion fastens the pasted end of the label.
The labeled cans leave the labeling machine on a runway and are then packed into cases by boxing machines. The filled cases are moved along a roller conveyor through the hands of several men, each one of whom has a certain operation to perform in closing the case.
(17)
Greater Richness, Finer Flavor for Your Cooking
Just Pure Cow's Milk and nothing else !
Good cooks everywhere are using Libby's Milk - so many of them, in fact, that it's quite generally known as "the milk that good cooks use."
Libby's Milk gives greater richness, finer flavor to cooking. There are 7 1/2 teaspoons of butterfat in every 16 - oz. can. In cream soups, muffins, and coffee, it takes the place of cream.
Order a can of Libby's Milk from your grocer. Try it in a soup or sauce, in breadstuffs, gravies, or desserts. You'll notice the difference at once.
It's fresh milk with over half the water removed.
You, too, will want Libby's Milk regularly for all your cooking. Write for some excellent recipes from good cooks who use Libby's Milk. Sent free.
Libby, McNeill & Libby, 600 Welfare Bldg., Chicago
(18)
Libby's Foods of Finer Flavor
Ask for them at your grocer's
Meats
Corned Beef
Roast Beef
Vienna Sausage
Potted Meat
Deviled Ham (Genuine)
Sliced Dried Beef
Corned Beef Hash
Veal Loaf
Boneless Chicken
Whole Chicken
Family Style Chicken
Chicken a la Creole
Imported Style Frankfurter
Beef Steak and Onions
Ra-gon (Beef Stew)
Tripe
Ox Tongue
Lunch Tongue
Container - Cooked Ham
Chili Con Carne
Chicken a la King
Chop Suey
Mexican Style Tamales
Bouillon Cubes
Beef Extract
Meat-wich Sandwich Spread
Condiments and Relishes
Mustard
Chili Sauce
Catchup
Sweet Relish
Stuffed Olives
Queen Olives
Ripe Olives
Dill Pickles
Sweet Pickles
Sweet Mixed Pickles
Sweet Mustard Pickle
Sweet Dill Pickles
Home Made Style Pickles
Sour Pickles
Chow Chow
Milk
Evaporated Milk (Unsweetened)
Condensed Milk (Sweetened)
Fruits
Hawaiian Pineapple
Apricots
Peaches
Green Gage Plums
De Luxe Plums
Bartlett Pears
Royal Anne Cherries
Maraschino Cherries
Apples
Blackberries
Red Raspberries
Strawberries
Loganberries
Fruits for Salad
Prunes
Muscat Grapes
Dried Fruits
Vegetables
Asparagus
Aspargus Tips
Beets
Sweet Potatoes
Tomatoes
Carrots
Spinach
Pumpkin
Sauerkraut
Peas
Corn
Stringless Beans
Jellies and Jams
Apple Butter
Apricot Jam
Strawberry Jam
Peach Jam
Blackberry Jam
Loganberry Jam
Raspberry Jam
Pineapple - Apricot Jam
Apple Jelly
Miscellaneous
Salmon
Spaghetti
Sauerkraut Juice
Tomato Juice
Pork and Beans
Plum Pudding
Mince Meat
Tomato Soup
Frigid Fruits
(Partial List)
(19)Acquisition
Accession
2008.0001Source or Donor
James & Harriet LairdAcquisition Method
Bequest,Collected by
