The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1882-01-19
ga FARMER" ANSWERED.
espondence of the GAZETTE.

" SAA iAStASttS oAtNA VIZ
f OTHERS has demonstrated new
q. tho. IS to be better.
We here IN Redwood have no per-
50 .al experience, and hence cannot
.ffirm that the creamery plan OF
making butter is altogether the best,
and most profitable OF all
1t may be all that we
think It is. Our information is de-
rived from agricultural publications,
and reports from friends and &C
quaintances engaged in the business.
suggest to "a Farmer" and to all
others of like opinions, to look over
carefully file, of say the Western
Rural. Live Stock Journal, or any
other first class agricultural paper,
published the last year or two. l be-
lieve he will be surprised at the
unanimity of favorable facts and
opinions reported in reference to the
system. suggest also that such
persons write to the managers and
patrons of various creameries, say
St. Cloud, Wells, Wmnebago City,
Dodge. Centre and other places, and
learn direct from them the details of
the business and its advantages. by
all means let us get all the light pos
sible. And if we find that farmers
do receive monthly i'll cash as much
for cream as they would for the but
ter of their own manufacture, then
we might be willing to have share
in this new enterprise. The time
and labor Of churning, working and
packing butter, expenses of packages
and getting it to market, are items
not to be overlooked in this discus
sion.
think your correspondent MIS-
apprehends the new system. 1t is
not denied that good butter can
be made from the milk of one COW
or a dozen as well as from 1000
cows, provided the facilities are
equally good. If farmer has a
choice article of butter and is for.
tunate enough to have an acquaint'
auce in city who will contract fol-
all he makes in season, at re-
munerative price, he may do we'll to
keep on in the old way. Where
, there is one of this class, are there
not scores of farmers obliged tc
keep and make butter under Difficult
ties--no ice, no good cellar (perhap'
it is full of water), cream too warm
butter comes too soft, perhaps be
comes rancid before it is conveuien
to take it to market, or spoiled b.
foul odors in the air. And this i
not all. The butter may be reall.
good, but having to be sold in til
general market our merchants Cal
pay only what they can get for ii
And butter dealers in the cities buy
$ ing good, bad or Indifferent, do nc
l command the confidence Of purchas
, ers, and in order to sell their poo
f grades, all kinds are mixed togethe
with coloring matter added, it reach
, es customers under unfavorable Gil
cumstances. Therefore, we nced nc
$ wonder that farm dairy butter come
| into sharp competition with oleoma1
gerine and other products made fror
!, tallow and lard, at cheap prices.
Well, what can the creamery sys
tenn do for us?
/. 1t introduces uniform plan Q
. raising cream in 8 or 8 gallon cans
! surrounded or submerged in wate1
|, whereby the cream is kept cool an
e sweet. @
{. 2. 1t gathers daily the cream j
> large quantities, sometimes from on
to three thousand cows, keeps it an
churns it a. exactly the right ten
perature to make choice butter.
8. Having workmen of skill an
experience, and the best of facilitie
to make and keep butter in larg
quantities, of uniform high qualit,
it can be sent to market by carload
, in refrigerator ars,each package ha,
, ing the brand of the creamery an
| the makers name. It is in the bes
of conditions to secure confidence
: ? and hence customers who pay tn
highest price.
81 Butter SO made and handled
$ above the competition Of oleomargel
t inc and inferior grades, aud is GOO
: enough for foreign markets. On a,
) count of the new improved method
/; of making butter, the foreign trad
! has increased to very large figures.
There, are some farmers in this, "
: cinity who are using cans instead o
: shallow pans, IN their own dairie.
May we not hear from, them abou
!. the advantages OF this FIRST Part Q
the creamery system Let anySn
/ who can help along this revolution
/ Yours, J. N. T.