The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1895-01-23
management or delivered by the pat

recOrueu OppoblIe tut pAIIou udue
and sample is reserved to be tested.
The milk runs from the weight can
into the receiving vat, where it is
heated by steam to blood heat. The
separator is now started, the skim
milk being retuned to the patrons to
be fed on the farl :, while the cream
is cooled and afterwards ripened and
churned. While the separator is run.
ming, the cream from the previous
day s separating is churned. At the
same time the butter from the churn-
ing Of the day before may be reworked
and packed.
The old way Of buying milk or divid-
ing the net receipts Of factory was
to pay each patron according to the
number of pounds of milk he had de-
livered without regard to the quality
of the milk; the new and better way,
both in cheese factories and creameries
is to pro rate the proceeds according
to the amount of butter fat contained
in the milk furnished by each patron,
which makes as fair and satisfactory a
division as would making up the milk
Of each patron separately.
I have before me a copy Of the agri-
cultural statistics of the province Of
Ontario for 1892 and from it [ learn
that the gross value of the product Of
100 pounds (nearly IL gallons) Of milk
was:
In creameries. es............ 94.2 cents
In butter and cheese factor
ACo WV SSheo
In cheese factories 80. 81. cents
The comparison is useful in showing
how desirable it is to be able TO change
readily from butter to cheese making
and vice versa.
Take the case of q creamery. In
summer, when butter is plentiful it is
not wise to force more goods upon an
oyerstocked market, nor to store large
quantities Of butter to compete with
freshly made butter later, but to make
cheese. The milk from which one
pound of butter is made will make two
and half pounds Of cheese, which
will sell for 30 cents at least. A fac
tory manager needs to make both edges
cut and must needs be ready to cut
either way according to the demands
of the market.
A 500 cow factory for the manufac-
ture of butter and cheese can be built
and equipped for $4,000 or $4,000.
The extension Of dairying in its
broadest sense will aid in the diversi-
fcation Of agriculture, will in;
crease the direct income Of the
farmer, and improve the produc-
tiveness of his farm. The farm
ers of an exclusively cotton grow
ing district, where very few COWS are
kept, can not, Of course, Immediately
revolutionize their methods and COM
mence dairying upon a cooperative
basis. They can, however, gradually
build up productive herds as they are
able to grow the feed for these at
home. With few modern dairy ap-
pliances the butter can be put up in
an attractive form, which, when mar
keted fresh, will bring the top price in
the market.
No effort has been made to paint a
gorgeous picture Of the possibilities Of
the dairy industry, or to induce those
not qualified by natural fitness and en-
perience to lay hold Of it in hope of
salvation.
In creamery farmer can reckon
on getting the same price for his but
ter as good dairy butter brings in the
market without the labor Of making
and marketing it. Then it is proba-
BILE that creamery, by the use of i'm
proved machinery, will make from
one-ffth to one-quarter more butter
from the same amount of milk than
the products of the milk could have
done.
Success will follow persistent effort;
and, as the operations Of dairy en-
terprise are extended, the difference
between the cost and the selling price
of the product will be increased, bring
ing prosperity to the farmers, which
will reflect upon all other classes Of
the community. j. W. II.