The Superior times. [volume] (Superior, Wis.) 1870-1912, 1890-03-08
THE DAIRY.
Creamery Expense.


The times of close competition and
the introduction of co operative cream
cries as we'll as the low price of butter
have made ii necessary for the creamery
man to reduce his expense to the mini
mum. IN order that he may survive. 1t
IS not policy to hire cheap workmen,
but it IS policy to do away with them.
This can be done very readily if the
creamery is conveniently arranged. One
good man should be able to handle TO-
600 pounds of milk per day. with
separator No one will doubt this when
We say that his principal work will be
the weighing. keeping MP steam and
making the butter, say 800 pounds per
day. My idea of creamery is easily
explained.
The institution should be provided
with set of scales and two wei:n cans.
and the milk platform should come up
to within eight inches Of the weigh can,
enabling the workm III to stand IN the
pit, where he could weigh and inspect
the milk, then their should be gradual
descent to the milk to flow into the re-
ceiving vat. from there It should he con-
veycd to the heating vat. from which 1t
could run to the separator, from the
separator the cream should be Landily
conveyed to the cream vat and then to
the churn. This would necessitate
a fall of three feet from the milk plat
form to the bottom of the weighing PIT,
three feet to the milk vat. two and one
half feet to the cream vat floor, and two
and one half feet more to the churn
floor, or total of twelve and one half
feet from the milk platform TO the churn
floor. With two churns and a power
worker one man can easily handle 1000
pounds Of milk.
In ali creameries the power should be
sufficient 10 run the mae hinery with low
pressure. hen Il boiler and engine
are crowded to their full capacity, there
is no economy. Another source of profit
of one creameryman over another is lii
knowing that he Is getting all Of the
butter ont of the milk. and that his
patrons are not sklmmmg or watering
their milk. As a rule there are less
business principles applied to the
creamery business than any other branch
of manufacturing. Does grain buyer
buy all OF his grain at one price? No
Neither does anyone buy or sell COM
modities on the slip-shoG plan that
milk is handled.
We have seen undulterated milk that
only produced two pounds OF butter
from one hundrd pounds of milk. and
butter, all go into the same vat 1t the
same price. \ creamery should test
milk and refuse all that goes under less
than the average from the separator.
BY testing the milk once week and
testing the skim milk from the separator
every day the creameryman would soon
locate the source of some of his losses
\ creamcrymar would think butter
buyer craZv if he came every year and
offered the market price for butter with
ont looking at it. Still he will buy milk
by weight only. when he has a greater
variation i'll real value than his butter
ever had. This is not business or bust
ness principles. The same may be said
Of the gathered cream business where
no test is used.
Another source of profit to some is in
knowing how to feed the buttermilk
with the greatest profit. Experiments
show 1t to Ic worth from % TO 80 cents
per one hundred pounds. while some
croaneries sell Il for - to % cents per
barrel. which hold four hundred pounds.
or at less one half its value.-C0r.
ITtuHts,-u journal.