The Ottawa free trader., 1879-05-03

opinions between its readers.
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Creameries.
As there are So many creameries going into
opcra,iOn this spring, and AS many more are
inouirinc the way, we deem no apology neces-
sarv for referring to the subject so often. 1t is
desirable that all our citizen, in engaging in
the business should bring to bear all the prac-
tical sense they have to spare. There rs ris-
iny feeling on the subject, and without the ut
most caution there will be defeat and disaster
in many cases. Yet there need not be- eau
tiously managed, there Is no business now
open for adventure more certain of success
WHAT is a CREAMERY:
It is an establishment where they have the
necessary implements for the business, and
conducted by persons who have the requisite
experience and skill, as well as neatness and
industry. TO do everything right Then the
owner must have enough cows to furnish the
required milk, or ii must he supplied with
milk by ncighbo,ing customers Then the
COWS should be Of the best buttcrmaking
breed The owners of the COWS must take care
of them rightly. Their food and water must
be pure, and the COWS in good health, and
furnished With clean and sweet quarters.
THE BUILDING.
intended to be conducted. But if possible u
rood cool spring should be selected so that the
building can be erected with the view OF the
water running into the cooling -troughs or tubs
If y good clean, healthy location cannot be
had Just at the spring, 1t must be arranged so
the water can be conducted to a suitable lOca
ton The building should be built on a side
hill, with one story Of stone or brick, con-
siderable portion below the surface Of the
ground When on side hill, wagons with
the milk could drive up to the door Of the sec
ona story, where the milk could be received
and conducted by pipes to the cans below.
THE SIZE.
A building about o0x40. two stories is CON
sidcred sufficient for the milk of 500 cows.
Cooling vats or tanks are the best cut out Of
rock, but can be made Of cement, or even
plank. A gocd, substantial building had better
be built at first. And the arrangement for cool
spring water conducted TO just the right place
cannot be too highly estimated in locating the
creamery.
These are grand c0nveniences on farm for
pumping pure water for stock, but they are
net sufficiently reliable for creamery They
are all subject to get out Of repair, in fact, it
appears ~ if no manufacturer had yet taken
IA the true situation and trials of windmllls.
They are all made too slim, light and frivolous
To stand our prairie Zephyrs For stock they
will DO, as any farmer who has mill should
have large tank by it, which will supply his
stock while the mill is being repaired, or dur
Jag a calm when it will not pump. But this
will not do for u creamery, as cool water *
wanted every hour In .he day. and q windmill
will not supply 1t. So we advise no one to
build creamery to be supplied with cool wa
;er in that way. II will be a failure. Hunt a
soSd spring, and If it cannot be above the
creamery, try hydraulic ram, il the necessary
fall can be had. But be sure to rely on q
spring in some shape.
LENGTH OF SEASON.
C.pamcries should run the entire year. Run
ming on half time never pays. Cows have to
he kept through winter and little more care
and an addition of little more nutritious
food will enable the COWS to pay for their win
ter;ng At that season labor is cheap and but
ter high. If the factory ceases IN October and
resumes IN May, without constant care the
creamery is cut of repair, the implements rus
,y,'and everything irregular Food for COWS
is usually cheap, and everything cOnspires to
urge continuous season for producing butter.
The most successful establishments pursue this
course, and any one now commencing buSl
should make their calculations for this same
plan of operating.
NUMBER OF COWS.
This is question difficult to solve. But
one of the advantages of creameries Is the con-
stant employment of competent hands. 1t is
said no creamery can bt run prOftably unless
they have from two to three thousand pounds
OF milk per day to use. One hand should have
constant employment, and it would be better
if laere we're work enough for two. There
Saould be at least two hundred good COWS for
each creamery, and there would be more profit
for each COW if there were five hundred
MAKE A CHARACTER.
In these days of counterfeit butter and skim
cheese. the only salvation is for each establish
meat to make il character for itself. Have =
trademark copyrighted, and then send no but
ter to market but of the best character. There
;a4o establishments IN the United States whose
b,tter Is sold on its reputation, and not by IN
spoc,ion. And this is the only way to win sue
cess amid the rascalitles of trade.
THE KEYS TO SUCCESS
4 good building with constant cold spring
ws,cr--careful and scientific OperatOrs-pure
milk, clean pans, churns tubs and pure at
mosphcre And good milk means healthy
cows, fed away from foul weeds, coarse grass
er impure water. Good milk also implies
gentle and skillful treatment of the cows. The
delivery of the milk must be punctual and
regular, with as little jolting as possible, in
spring wagons The milk, cream and butter
must be kept at the proper temperature
Io5cG State Register.
The affection of the scalp known as dan