Wichita eagle., 1888-07-10
CREAMERY BUTTER.
HOW DAIRY COOPERATION SPARES
. THE FARMERS WIFE.

HOW DAIRY COOPERATION SPARES
THE FARMERS WIFE.
The Old Fasf,ioned Way Of Making But
ter by Rule Of Thumb"-Ths Inevit-
able Evolution - The Creamery Idea
Taking Root Everywhere.
h Is only few years since the most soul
narrowing and back breaking duties Of the
farmers wife were the churning, working
and selling Of the products Of the farmers
dairy Through inferior facilities they were
subject to long churnings-the butter would
not come, owing to want Of control over the
Temperature 1t was worked in the cellar
where the salty ooze made the brick foorr
damp and disease breeding. lt.was sailed BY
guess work, and the results were often dis
couraging, especially when it was found by
testing that uuwelcome favors had crept in
by exposure to the kitchen or other foul
smells The butter was sent to market all
the same and was bought by the urban house
keeper. to her own disgust and the disrepute
Of the maker and seller. The scheme of CO.
operative butter making, like all innovations,
was received with keen opposition and dis
like, but it has steadily made its way in
popularity not only with butter eaters but
especially with the overworked farmers
wives and daughters
1t first obtained popularity In the New
England states 1t vas pure cooperation at
that stage. Half dozen or more farmers
dubbed their capital. built small butter
factory and appointed competent person to
c,,rar;u$a,a1 md = "
TO make the butter and cheese for the entire
community. Ii was soon found that tho
farmer could make as much or more money
by sending his cream to the creamery than be
got by working it into butter by the aid Of
has wifes labor. Made in quantities It could
be shipped and sold in the city markets at
much better figures than could be got ''in
trade" at the country grocery. All hands
were better satisfied, especially the farmers
vita
THE INEVITABLE EVOLUTION.
Capital was not long in finding promising
employment In erecting and operating cream
cries This brought the inevitable evolution
of better business management and better
mutual results A few cardinal rules had to
be observed 1t was desirable to erect the
building for butter and cheese making near
stream of clear, cold running water A man
of experience in the management OF milk
was made superintendent and given a sufii-
ciens staff Of assistanta Wagons started
from the factory morning and night col
lected the cream in cans holding from three
to five gallons each. These cans, on arrival
at the creamery, are in summer plunged up
to their necks into the clear cool water in
watts. In winter this room Is kept at per-
fectly uniform temperature by fire heat
The churning, working. sailing and shaping
of the butter are ell done under a perfectly
uniform system, the same day after day and
year after year.
The packing and shipping Of the butter are
processes requiring care and skill Tho ship
ping boxes, even when new, are carefully
scalded out and dried before the butter il
packed in them, and this has to be done more
carefully after they have been used. The
boxes are shipped in express cars and arrive
at destination with contents as clean and
sweet smelling as when they started The
butter jobber knows Just what he is getting
and can buy as well by brand as on judg-
ment The consumer purchases with equal
confidence Ali IL uniformity and business
management from first to last The farmer
gets stipulated price per inch for bis cream
and generally has monthly settlements All
are treated alike and nave no cause Of COM
plant
TaR PRODUCERS ADVANTAGES
After the manufacture Of butter went
largely into the hands Of the creamery men
several advantages to the cream producer
were recognized All the hard and dirty
work was taken out Of the hands of the
females of the family The skim milk was
found to be useful either to sell as such or in
the rearing of calves He was able to gauge
the value of his cows as milk producers and
thus to improve his stock He could keep
larger stock and so improve the quality of
his land.
New England was the birthplace Of the
creamery icea, but il was not long in taking
root in all other communities Of progressive
farmers The cost Of such establishments has
run from 81 0OO for the cheapest up TO &c.
000 Il requires the milk Of about 400 COWS
TO run a small creamery. while the milk Of
several thousand cows can be used TO ad-
vantage in some Of the largest About the
largest in the country is at Elgin. Ills This
paid It's patrons over 500. 900 last year, and
lbs product stands at the head of the creamery
list. There are hundreds Of them through
New York, Ohio, Indiana, Iowa and more
western states
In the markets creamery butter ranks Sec
ond only to the "gilt edged The latter Is
the product Of few Of the notable herds Of
Channel cattle, whose milk is noted for its
richness The Darlington butter. made from
herd OF Jerseys in Chester county, Pa,
brings 81 a pound and upwards the year
round The most Of it is contracted for by
the year There are a few others Of like
prominence and repute, but they are simply
large establishments whose product is sufi-
Gent to maintain a creamery Of their own,
where oil the system and devices Of the regu-
lar crearneries are employed with like uni
form results-New York Graphic