Arizona republican., 1891-04-22
DAIRY AND CREAMERY.
THINGS THAT HURT THE QUALITY
 OF CREAMERY BUTTER.


 Obliged to Receive Thin Miik and
 Cream That Is Not Overclean or In-
 viting-"Other People Do It."
 Poor milk and cream are often received at the factories because the manage ment is afraid of offending the patrons who bring it in. The milk or cream is not very much off, yet it is below the standard. The butter makers dare not reject it. It may be, and oftentimes is, brought in from the most influential patrons. The commissioner asked the proprietor of large cheese factory if any milk of poor quality was taken in at his factory. His answer was, ''Plenty of it." Why do you take it? Because if don't the creamery across the way will ask no questions" The cheese maker said the only way he knew of to partially cover up the defects of the poor milk was to add more rennet and work the cheese hard.
 We asked the proprietor of a large ad- joining creamery about the quality of the milk received by him. He reported "plenty of milk of poor quality re- ceived;" gave as a reason that "if it was refused the cheese factory across the way would take it and ask no questions" If the proprietors of each of these cream cries and cheese factories would agree to buy no milk of the others patrons with out ascertaining their reasons of wishing to leave, and if the reason was because complaint had been made about the quality of the milk, they should not be received as a patron of either creamery. A close inspection at the weighing vat would at once eliminate all the poor milk from these two factories.
 A disposition on the part of the factory people to enlarge their business at the expense of their competitors has always had strong tendency to degenerate tile quality of the goods, and, on the other hand, if individual creameries seemed to agree too we'll and enforce stringent regulations as to the quality of the milk or cream, the patron becomes dissatisfied. It is generally those that have been sell ing thin milk or milk of poor quality that are opposed on general principles to any rules that place them on an equality with their neighbors.
 These patrons commenced an agita- ton for a cooperative creamery. This agitation usually eliminated in a new creamery on the cooperative plan. The dairy supply man is usually on hand to denounce the proprietors of the indi- vidual creameries as extortioners, who have been cheating the patron in an out rageous manner. As the agitation pro- gresses a bitter feeling is engendered against the proprietors of the individual creameries; after the organization is made and officers elected, the dairy sup ply man gets in his work and sells the new concern a large outfit. To run a creamery or cheese factory well requires large technical knowledge of the busi- ness. Any mistakes made for lack of this knowledge means less money, whether the creamery be individul or cooperative. The committee is ac- quainted with a large number of indi- vidual creamery proprietors who have lost all they put into the creamery busi- ness simply because they did not know how to run it and their patrons lose with them.
 Ihave known the patrons of co-opera- tive creamery pay out $4,0O0 to educate the management. The mistakes of the managers brought that much less money into the treasury and the patrons re- ceived just that much less money for their milk. The manager resigned and the patrons lost the benefits of his ex pensive education. A thorough business man took his place who understood run ming creamery, and has made grand success of the cooperative creamery. As there are many cooperative creameries running in the state and more starting, we would recommend that they employ as managers the best men they can find. Iowa State Dairy Commissioner.