Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1888-06-28
FOR THE FARMER.
4 Correspondent of the Rural New Yorker
Tells How to Construct Creamery.
A Few Necessaries-A Good SunnIv q,
Nail. Nuts, Rivets and Bolts.
STARTING A CREAMERY

STARTING A CREAMERY.
4 correspondent of the Rural Ne7,
Yorker gives the following description
of starting creamery:
In every instance where the creamery
is within a few hundred miles of larg,
cities the creamery run strictly upon
the cooperative plan is best: the patron>
may as we'll pin their faith securely T.
each other. and put their trust in gooC
butter, and realize all the proceeds o.
the cream, and share the profits.
Where there are from $50 to 50t
COWS within a distance of ten miles
each way in a good locality, a creamer,
can be run successfully. A gooC
creamery can be put up and stocked
with all needed machinery for from
$500 to $1,000, provided the patron,
buy their own cans, which will cos
from 50 cents to 81 per COW, each lot OF
ten COWS needed a can. The stock il
issued TO the amount of the plant. and
is usually put out in so shares
The building committee get a plan
of the building from any well-knowr
manufacturing firm of dairy supplies.
The machinery is selected from a lis,
of supplies. Officers must be selected
to run the affair, but need only consist
Of an auditing committee and a sales
man; the latter may act as treasurer OF
the concern.
1t is best to avoid perambulatory
spectators. The farmers should CO.
operate only among themselves, do the
best they know how, and they will sue
coed as well as they would do in the
company of strangers.
1t is best for the patrons to decide
upon uniform system of milk testing.
by buying cans all of one make, and
conform as nearly as possible to the
rules; for by this plan only can high
grade of butter be made. Good butter
makers can be secured from almost anv
Of the dairy districts of the Northern
States, and at wages ranging from $50
to 500 per month.
The cream-gathererS will be one to
about each 200 Inches of cream col
lected. The cream is taken off BY the
gatherers, and the number of ''inches"
of cream obtained from each patron is
credited to him. As the bulk of the
cream is not safe rule to 90 by as to
the amount of butter it will churn out,
samples of the cream are taken each
day and It's butter yield determined.
and the exact per cent of butter to each
inch of cream is placed to the credit of
the patron. This is more just to all.
Each week or oftener, the salesman
sends the butter to the best market he
can find, c0nsigniDg it to No. / com
mission house, who will sell it on its
merits. When the returns are made
the cost of making the butter is de-
Quoted from the amount received, and
the balance is divided pro rata among
the patrons. Every three months the
interest on the capital stock is deducted
and paid TO the stockholders. Per-
sons not owning stock may be al
lowed to send cream, but instead of
sharing pro rata in the expense, they
usually pay three, four, or five cents
per pound for making their butter,
tritie more per pound for making than
the patrons pay.
1t is always best to send to one COM
mission house as long as possible and
establish a reputation for the butter.
If the patrons will hold together"
and not get suspicious over every little
thing they fail to understand at first
sight, and believe that their salesman
is doing his best, and finally make but
ter in the winter when it is 50 cents
per pound, instead OF in the summer
when it is ~, there is no reason why,
in a section where there are plenty of
COWS, a good cooperative creamery
will not succeed; and it will in any
event, take the burden of butter-mak-
ing from the daily duties OF hundred
wives. and let one man make it for
a whole neighborhood." Furnish him
with good cream, and then demand
good creamery bntter as his part of the
contract.
Another element of profit is secured
by this plan. The buttermilk and
washings of the creamery can be
utilized for feeding pigs. At some dis
tancu away from the creamery hog
yard is established, and enough hogs
are purchased to eat the slop. Grain
is purchased or furnished by the
patrons, and the hogs are fed; and once
in about forty to sixty days they are
sold and new ones put in, and the
profits of their growth are divided up
pro rata. Where the buttermilk is
sufficiently with the washings
and otherwise, and a proper amount of
grain is fed with it, it is valuable as
food for hogs, but fed clear it is not a
success as a ration.