Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1892-09-29
THE CREAMERY MAN 10 THEFARMER

The Creamery Man Tells the Farmer
Why ne should Sell the Cream.
Remember, the time to make money
Oh packed butter is past now, since
nearly all the creameries operate during
the entire year.
Some farmers do not sell cream, sim
ply because the drudgery connected
with butter making on the farm falls to
the lot Of the ever patient woman, whose
health and wishes are often not con
suited on considered.
Every time and place we get cream we
expect the cream gatherer to measure
our cream correctly, in inches, III Lis
cream bucket, mix it thoroughly and
then fill test tube to the mark i'll the
glass The cream gatherer is the mid
die man between the farmer and the
creamery, and we must place Az much
confidence IN him as the farmer does,
and we invite the farmers to interest
themselves and assure themselves that
the work is rightly done Remember
that the test taken must exactly repre-
sent all the cream you send at one time.
It Will not do to give two or three more
buckets Of cream and only have test
/ taken from one bucket, but test must
be taken from each bucket, or the cream
all poured III one vessel and test taken
from there after thoroughly mixing.
Many farmers think they should sour
their cream before sending it to the
creamery, thinking that because sour
cream tests higher than sweet they
will lose by sending it while sweet.
This il q serious mistake. You have nO
idea what you are losing BY not selling
your cream sweet at all times, summer
and winter We can count more pounds
Of butter at the end Of a month for you
il yoH sell sweet cream during the
month than we can if You sell the cream
sour from the same amount Of milk.
Now, III order to get that desirable
sweet cream y0u can make an effort to
quickly place the new, warm milk i'll
cans where the air Is very cold, or. bet
ter still. iii cans surrounded ur sub
merged by water no matter how cold,
so long az the milk does not freeze, and
YOU viii notice that your cream viii
rise very rapidly to the top, and viii
all be up lii twelve hours. and often
less, ana yeu wiiI have twice az manv
inches Of cream On the same amount of
milk as you did i'll the good old way"
OF course it Is not as solid a cream, but
you have it all ont Of the milk. and
since it is not 81 solid as the other it
Will not test 50 much per inch, but you
can well accept lower test since YOU
have the increased number of inches
from the same amount 0f milk.
We can assure you that it will pay
you well to follow this plan entirely;
besides we can then temper and acidify
the cream 10 the churning point and be
able To make superior quality Of but
ter which will command top prices, and
which, if we cam accomplish, we can
assure you will benefit you accordingly. \
But remember we cannot make gilt
edge from poor cream.
lwish every farmer understood about
the testing Of cream. Many think that
it j. not easily understood, but 0n the
contrary it is very simple, and, as said
before, the test taken must De an exact
representation of all the cream sent at
one time.
AT the end of each month we pay fUr
all cream received during the month
Open Letter III HUard's Dairyman.