[f. CREAM + -ERY: in sense 2 certainly, and in sense 1 possibly immediately ad. F. crèmerie.]
1. An establishment (often worked on the co-operative or joint-stock principle) in which butter (and cheese) is manufactured on a large scale from milk supplied by a number of producers; a butter-factory. Also the work of such an establishment, the making of butter, etc. (First used in U.S.)
1879. (title) Associated Dairying: Creameries and Creamery, Butter, Cheese and Cheese-making … 12mo. pp. 74. Lancaster (Pa.).
1881. Chicago Times, 16 April. The creamery is fast superseding the dairy in all thickly settled portions of the northwest.
1886. Pall Mall Gaz., 16 Sept., 4/2. The introduction of creameries, or establishments for churning the cream of the small farmers … in Ireland.
b. The produce of this industry, esp. butter.
1881. Chicago Times, 14 May. The current makes of creamery [butter] are already beginning to show a good deal of grass flavor and color.
c. attrib.
1882. Chicago Advance, 6 April, 213. A deal of knowledge about this creamery business.
1886. Standard, 24 May, 2/1. The efforts of Canon Bagot to extend the creamery system in Ireland … have resulted in the formation of the Creameries Association of Ireland. Eight Creamery Companies have been affiliated.
2. A name for a shop where milk, cream, butter, etc., are sold, and light refreshments supplied.
(Simmonds, Dict. Trade, 1858 has Crèmerie, a breakfast or refreshment house in French towns.)
