Southern standard. (McMinnville, Tenn.) 1879-current, 1884-03-29
The Creamery System.

G. w. Webb, of Waconia, Ia, who
attended the Dairy Convention recent
ly held at Jackson, Tenn, writes as
follows to the Jackson Tribune and
Sun:
We hire at our two creameries six
teen men who each drive two horses
hitched to spring wagons. These wag-
ons are each supplied with covered
boxes, which are nearly all tight. In
these boxes each man carries six to
twenty gallon cans furnished with float
and cover. These six cans will hold
about 10 pounds of butter. Each of
these sixteen men are required to make
drive each day of twenty-five miles
through the country, stopping at each
farmers residence along their line or
route, and there they go to the dairy
houses and measure and skim each pa
irons cream. No patron is allowed to
disturb his cream until our collector
arrives, then they both 60 to the dairy
house, the cream is then measured and
the patron has entered on his book the
amount of cream, the collector also
enters the same on his own book. In
this way the collector visits from TWEEN
ty,6ve to thirty dairy farms each day
and skins all the milk, which in his
judgment is all right as to the flavor
aud ripeness. In summer we require
that the cream shall remain on the milk
twenty-four hours and in winter thirty
six hours before Swimming, and we
want the temperature of the milk held
at as near fifty degrees above zero as
possible in winter and at forty-five de.
grees in summer. This cream is deliv-
cred at our creamery every night, and
in winter is held in watts and ripened
still further until it develops a grain
and sufficient acidlty when it is churnN
ed, and when rinsed free of buttermilk
is packed away with sufficient salt to
flavor it to the taste. When the salt
is thoroughly dissolved we take it from
the tanks, where it has been kept ex-
Guided from thesurounding atmosphere
for several hours, and it is then worked
until solid, when it is packed in tubs
and sent at once to market. And |
may say here we did not have a pack
age of our creamery butter which pass
ed inspection below extra either in New
York or Chicago last year, and our last
sale just received from our commission
house in Chicago, was two cents above
the highest quotations in the Daily
Price Current.
Of course we make large amount
Of butter daily, and our butter is
churned and worked by steam power
and engineered by experts who do
nothing else the year round but attend
to their particular line of business.
We gather in the summer season be-
tween 1000 and 5000 pounds of but
ter per day in the form of cream.
Now, as to the price of cream, we
averaged last year about zoe per inch
or pound at the farmers door. This
was cash each day, and he then had
his milk left him to feed his calves and
pigs and each calf raised this past
year has been worth S12 cash when
eight months old. Of course | don't
mean the pure bred.stock. but common
grade calves. Every good dairy of
COWS will average each year to produce
200 pounds of butter each, although
we have many lifted and poorly cared
for diaries which do not do this. Then
the calf at SO, (and many have been
sold at S15 and SIG apiece would make
the cow produce the value of sol cash.
Good cows can be bought at $50 here,
and thus you see a COW pays for herself
every year. We have diaries which
do better than the abovel figures each
year, but l give fair average of our
best diaries. Now, while our farmer;
are working pnder far greater disad'
vantages than the people of your State,
yet they are making money and have