Southern standard. (McMinnville, Tenn.) 1879-current, 1885-05-09
THE CREAMERY BUSINESS.
How to Secure Success.

means a place where the farmers gen.
orally will take an interest in having
a creamery started by securing milk
for the same the year round from a
sufficient number of cows, a conve-
nient shipping point near railroad,
and an abundance of good cold water,
and if possible, waterpower.
The place found, in what way may
the necessary capital best be pro-
cured? Either by forming stock
company of milk producers and
others interested; or a single party
builds and furnishes the creamery,
after having secured milk from
sufficient number of cows. Each way
has its advantagesand disadvantages;
farmers mostly do not like to invest
capital in new enterprise entirely
unknown to them, while they gener-
ally soon are convinced of the adj
vantages of delivering their milk to
a creamery, quit butter making or
stock raising, and get their pay every
month according to the price for fine
butter.
The difficulty in last plan is, to find
a party who will furnish the whole
necessary capital, and take all the
risk of the business; but can such a
party be found. | do not doubt that
this generally is the most successful
way of starting and running a
creamery.
These points settled, it only re-
mains to decide on what plan to run
the creamery. The writer has eight
years experience in Europe, and six
in the United States, in nearly all the
different systems. The last and lat
est is not always the best, but in this
case it undoubtedly is. The system
to be introduced in creameries gener-
ally, and especially in the South
where ice is more expensive, certain
ly is the "Danish Centrifugal Separa-
tor System" Its advantages over all
other systems, especially where butter
is the principal product, and in a
warm climate, are apparent. The
immediate separation of the cream
without cooling or setting the milk
leaves no time for the milk to sour
and only small amount of ice is
needed for cooling the cream and
shipping the butter.
In which manner the best profits
can be gained from the skinned
milk, depends on circumstances.
Cheese made entirely of skinned
milk is hard to sell, therefore, many
creameries now either feed all the
skinned milk to pigs or it is return
ed to the milk patrons for feeding
purposes at cheap rate; or cheese is
made only part of the year, when
milk is most abundant and butter
prices the lowest, when the milk is
only partly skinned and a good hall
skim cheese is made, which always
can be sold with profit. l am in favor
of building on such plan, thatcheese
can be made whenever profitable
and this can be done without much
extra expense.
/ will still mention one system
which is often spoken Of as very pro-
titable: 1t is the "Cream Gathering
SYSTEM" which is introduced with
success in some Western States.
The party running the creamery
sends out daily and collects the cream
from the farmers, the cream to bC
paid for either according to the meas
ure or according to the amount o
butter produced of each patrons
cream by test churning; the latter il
the Pnly correct way, and each pa
iron receives just his dues; but thu
disadvantage of this system lies il
the circumstance that cream of very
different character and quality, some
sweet, some over sour, is all mixeC
and driven over the country roads in
hot weather all day before reaching
the creamery, fair quality of buttel
may be produced but never the high
est grade, which nowadays is neces
sity in order to reach the highes
prices. Still under certain circum
stances even this system may be useC
to advantage.
One of the greatest drawbacks fol
the creamery system has so far beer
the difficulty in knowing exactly
the difference in quality of milk from
different patrons. More and NOR,
the necessity is felt, that in order t.
run successfully the milk must bt
paid for according to quality. Thi