Agricultural College (now Utah State University) at Logan worked at the creamery. Arthur Wheeler, one of the local young men, learned the trade and operated the creamery for many years. The milk was brought from all the surrounding communities by wagons every day. Wagons came from Plain City, Warren, Pleasant View, North Ogden, Harrisville, Farr West, Marriott and West Weber. Each producer had enough eight gallon cans to hold his milk. His can bore his initials. The milk hauler had a long bed on his wagon, with a narrow board along each side. Each producer had a milk stand built the right height to lift cans from it onto the wagon. The cans were placed on the stand each morning, the hauler gathered them, and went on his scheduled route to the creamery. The milk was weighed in, a test run for butterfat, and credit for the amount was given each farmer. A check was sent to the farmer for his product on the first and 15th of each month. When received, the cream was separated from the milk and the skim milk was returned to the farmer for feeding calves and pigs. At the start about 550 pounds of butter was made each day from the cream. Later with a surplus of milk in the spring and summer, the manufacture of cheese began. A curing room was added to the south of the original building. Whey was pressed from the cheese by hand. Great strength was needed to turn the press, a job requiring the utmost from the strongest man. A larger room for vats, separators, churns, and molds for shaping and printing the butter was built on the north. Often 450 pounds of cheese were made each day. Butter production was increased to 2500 pounds per day. Richard Cowan of Slaterville delivered the products in a covered wagon each morning to grocery stores in Ogden. Later skimming stations were established at Pleasant View, Ogden Valley, and as far north as Collinston, Utah. Refrigeration rooms were built, well insulated with walls and doors about 14 inches thick. In the winter ice was sawed in huge chunks with a hand-saw from the old river bed. It was hauled and stored in sawdust in an ice house at the north of the main building. The sawdust was hauled by team from Billy Wilson's saw mill in Ogden Canyon. One load a day was all that could be made. This work took place in the most severe winter weather. My father, Alvin Hudman, always supervised the cutting and packing of the ice. The workers suffered a great deal from the cold in this work. In 1897 the operations of the creamery reached full swing, and the creamery was successful. The institution carried on a prosperous business for several years and was finally consolidated with Blackman 238