Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1883-02-15
Creaneries.


space in your columns to set before the
public generally, a subject that is at
tracing attention in different parts of
the country, and particularly in and
about st. Clairsville.
1t will be remembered by those who
were in attendance at the last Farmers
Institute held in ST. Clairsville, that the
subject of ''Cfeameries" was given fair
space on the programme, and also the
lecture by Mr.. Gould, dairy editor of the
Ohio Farmer, in which some of the ad
vantages of creameries, as well as the
disadvantages of the old style Of dairy
ing. was set forth fairly and fully. Since
then the subject has so impressed itself
on the minds of the best, as we'll as
ablest, farmers in the community. as to
lead to correspondence with some of
the leading creamery men in the State.
We have seen letter from one of them,
Mr.. John Wilhelm, Jr., Wooster, Ohio,
which states briefly, but strongly, the
advantages to be derived from creamery
farming, proving from actual practice
and figures that it is far more profitable
to both the farmer and the creamery.
From tests and experiments made by
the Iowa butter and cheese association,
it has been ascertained and adopted as
standard that it takes 113 cubic inches
of cream to make pound of butter;
there being 23l cubic inches in fluid
gallon, it is easily seen that two pounds
of butter is the average to gallon of
cream, or if very rich, possibly two and
a quarter pounds to the gallon.
When we consider the amount of labor
connected with churning the. ten or
twelve gallons of cream gathered every
week, by the oyerworked farmers wife,
and the working of twenty or thirty
pounds of butter week, we lind it to be
no inconsiderable amount, and we know
from experience that it is not the easiest
labor in the world.
There is no better paying branch OF
farming than the dairy, even of two or
three cows; but, owing to the extreme
scarcity of efficient female help. farmers
find it next to impossible to care for
more cows than will supply the family
with a sufficiency of cream and butter
for the table, With an occasional roll for
hn hn fol h,t 80,
very plenty and prices very low, cannot
afford to pay more than fifteen cents for
it, and don't care much about it at that,
but as you are an old customer will
take it. Mrs. Farmer does not feel in
clined to work her finger ends off at fif
teen cents ii pound for butter, and so the
stock of cows is diminished rather than
increased, to suit the amount of availa-
BILE working power on hand.
The skimming endsthe easy part-ef
the dairy business, and just there is
where the creamery steps in and takes
the cream and allows as much for it as
the huckster does for the butter. Have
you saved anything? No, not from a
money point of view; yes, from a labor
view. In some families the women in
sist ON the men working the butter it is
such hard work. Then, too, if you don't
churn, the witches never get in your
cream. We have ground away many an
hour at the churn crank when the witch
es reigned supreme until we had scalded
them out, and the butter, when it did
come, had a sickly, half-white appear
ance.
But if you sell your cream where will
you get butter supply for the home
From the creamery, of course; they visit
your house every day for cream, and
will furnish you first class butter at rea-
sonable rates. All you have to do is to
give your order any day to be filled the
next. You have no packing to market
or to the store, or taking huckster prices.
Your store keeper would rather any
day have your cash than your butter
why does he take your butter9 Simply
because you bring it to him, and he must |
take it or lose your custom. He cannot
sell goods as cheap for trade as he can |
for cash, as he has SO much extra labor |
with the butter, and so many chances of /
decline in price before he gets it sold !;
in summer, from the amount he some |
times has on hand, and his halfway ar
for keeping it. II is almost |
sure to be more OF less rancid before he |
gets it disposed of, making almost Ger
tain loss, no matter how sweet it may
have been when you took II there; from
experience we would be willing, were |
we in business, to sell goods five per |
cent. less for straight cash than for |
"trade;" and such we think would be |
the verdict of nine out of every ten mer-
chants WOuld not this alOnp with tho |
vast amount of labor saved, pay you far
better than the old style of disposing of |
the cream? You can keep more cows
with less labor and more profit.
Farmers, think of it, and get the opin-
ions of your friends who are already
doing this way.