Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1888-07-12
COOPERATIVE DAIRYINo.
A Comprehensive Definition of the Requt-
sites for Farmers, SUCCESS.

COOPERATIVE DAIRYIN0.
A Comprehensive Definition of the Requi-
| sites for Farmers Success.
| Farmers may as well stand by each
other as to be '.held up by a specu-
lator. If they will discard all jeai-
ousies, and work each for the interest
of all, there is no reason why they
may not receive all the benefit of CO.
operative creamery. They can hire
good drivers and butter-makers as well
as any creamery man, and the profits
of the latter then go to pay expenses,
not running outlay in addition. The
| buyer often deducts from four to six
cents from New York prices to pay for
| collecting. etc. In a small factory.
with long routes, this might not be toe
much; but with the well-patron1zeo
| factory it would be far too great. liz
other localities they propose to pay the
| same for IAN inch of cream that but.
ter sells for at the store-less thar
| half usually of what creamery sells fol
in New York or Chicago. Standard
cream should have its value appraised
at its worth for making the best cream.
cry butter. 1t will hardly pay to
start a creamery with less than SOC
"pledged cows" The bane of the
creamery system is: patrons pull off or
all sorts of excuses, some of them thin
as a shadow. The more good cows
the better, as it does not cost proper.
tionately more to collect and make
from 600 or 1000 COWS than from 800;
requires only the same help and ma,
! chinery; the extra expense is in col.
lecting cream, packing, etc. In organ.
izing creamery on the cooperative
plan the exact cost of building and
equiping it Casually less than $4,000
should be the capital stock. The stock
company with $1,000 to SO, 900 capital
is usually sold at assignee sale-which
gives one party the money, and the
farmers the experience. Let such
alone. Let the farmers conduct their
own business of creamery management,
through a manager and salesman Sc
lected from among their own numbers.
Pay him reasonable compensation for
the time he devotes to the affairs OF
the creamery. Employ the best but
ter-maker to be had, even if you pay
him $75 month. Consign the butter
each week to reliable commission men,
and stay with them and establish a
reputation; that's what sells
butter. Let unknown houses alone,
who send out "sugar-coated" promises
The first thing is to decide upon some
system, and formulate regulations that
may be as nearly complied with as
possible. This should be decided on
sufficiently early, that all patrons may
be enabled to prepare in accordance
with the rules. This is necessary, SC
that as uniform a collection of cream
may be had as possible; for the closer
this is adhered to the better and more
equitable to all will be the result, and
there must be an observance of the
rules throughout the season.
There should be uniform care and
feeding of all the dairies of the patrons,
to get cream of as equal density as
possible, so that each patron may have
his share of the butter made. The
character of the feed has much to do,
not only with the butter-fat contents
of cream, but with its churnability.
Sample lots of cream of exact like
will not churn out uniform weights of
butter; but if the cows are fed and
cared for alike, the milk set as nearly
alike as possible will give cream from
each dairy that will fairly average
when combined. There is much
disagreement about the merits of deep
setting and the centrifuge for a
creamery. With the centrifuge the
milk must all be taken to the creamery
to be separated, which limits the area
of the creamery territory to bounda-
~ of about four miles from the build
ing. The freightage is about twelve
times more for the whole milk than for
its cream. While there is no doubt
that the centrifuge will get more but
ter out of 100 pounds of milk, the ques-
ton turns on this: Will the small per
cent. of extra butter compensate for
the extra freightage over the cream
gathering plan? The route of the
cream-gatherer is almost unlimited.
Creamery men here start often fifteen
miles away from the creamery to col
lect. Two or three routes will concen-
trate eight or ten miles away, and one
team will bring in the combined coli
lections. All this lessons expense on a
well-organized route, or routes, which
can not apply when milk is collected,
as it must be at the creamery, within
two hours of milking. The expense of
fitting out creameries by either
system is not greatly different, as the
separator in one case offsets the pur-
chase of small cans in the other, while
the fixtures of the two creameries will
he otherwise alike. Butter from sep
arator cream is as good as that from
gravity cream, and keeps as well. Let
the care of the cows, their feed, and
care of the milk be as uniform as the
system demands and
the same results will obtain by either
system. One advantage is that in the
of milk it is left on the
farm perfectly sweet to feed when it
has its best feeding value. The sepa-
rator milk is transported to the fac
tory, is warmed up to over 80 degrees
to be separated; this warm milk is not
either cooled down, nor heated up to
$50 degrees as should be done, which
in either case would insure its sweet
condition for twenty-four hours Pint