News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1902-01-15
SOME CREAMERY PROBLEMS
BY c. F. Smith, MorrisviIIe, Vt.

l6u OF Twelve yodTS dSo oCfc'oi
of my neigbbors urged me to make
their butter, or to start a pro-
prietary creamery. At one time
was nearly decided to put in the nee
essary machinery, but finally con-
cluded | was not strong enough to
stand the kicking all creamery men
have to take from some, no matter
how well they try to do by their pa
irons. At various times since then
have been urged by some to try to
help start Il co operative creamery
At the present time there seems TO be
quite desire from some sections to
try to put talk into action and organ
ize one.
am assured that many of the BE-
more dairymen are DESTROYS OF taking
stock and becoming member OF the
association, saying that they can
furnish cream from S00tO lOOOcOws.
While | am confident that such an
organization would be of great benefit
to this community, and indirectly
helpful to every one in the community,
especially to all the business men, yet
the main question with me is, can
afford with my markets for my but
ter and the convenience we have for
making it, to send our cream to the
creamery.
The help question is growing more
difficult yearly. The markets are
discriminating against dairy butter,
unless OF exceptionally high grade.
Poor butter, whether dairy or cream
cry, is not made at greatest profit,
and forms a bridge upon which cleo
and renovated butter can enter our
markets. La butter making as well
as in every thing else there is plenty
of room at the top. find in talking
with creamery men, from different
parts Of the state, there is range OF
one to five cents per pound difference
in the price they are getting in mar
ket. If We can form cooperative
creamery and get the higher prices !
think l can get as many dollars out
OF my cream and save the labor OF
making it into butter.
A creamery in this section would
have to be run on the cream gather
ing plan. Nearly every farmer has d
hand separator. | do not know of a
section where there are more silOs,
separators and up-tO-date methods
used in farming than about here. The
day of wearing out wagons and using
up so much time and horse flesh by
the farmers in carrying milk to the
creamery are nearly ended. The signs
of the time are strongly pointing 70
q revolution in the creamery business
in more ways than one. The cream
cry starting business and putting in
expensive machinery to handle milk
will soon find it worthless upon it's
hands: $1,000 can be saved on the
machinery at the start and a large
yearly fuel bill. Mr.. Eddy made the
statement at the recent Dairymen's
Meeting at Montpelier that he could
not sell his butter from his gathered
cream creamery in Morrisuille as high
into 2 cents a pound as from his
whole milk creameries. 1t these con-
ditiOns cannot be changed | do not
care to pool my cream in a cO-Opera-
tive creamery. That the highest
grade of butter can be made from
gathered cream has been demOnstrat-
ed by several creamerles, among
which would mention the ones at
Brattleboro and st. Adams, the ex-
tremes of the state as to location,
and long hauls of cream. The one at
Brattleboro is run entirely on the
cream gathering plan, taking cream
from several of the surrounding
towns. The st. Adams Co. are chang.
ing as fast as they can to the cream
system. This plan enables a cream
cry to take in large territory and
thus reduce the cost of making, rs
5000 pounds day can be made at
less cost per pound than 500 pounds
| attribute the trouble or the poor
quality of cream to lack of under
standing the necessary requirements
on the part of some, indifference on
the part of Others, and the pulling
between creamery men, causing them
to take anything from fear of losing
a patron.
Here is where some of the revolu-
tions in the creamery business should
begin. First, teach all patrons how
to produce a high grade OF cream,
then either have some iron clad rules
and take cream of no one who refuses
to live up to them, or grade the
cream and churn the poorer quality
by itself, letting the patron VINO fur
nishes the poorer cream take the
smaller price it brings in market. A
few patrons furnishing poor cream,
if mixed with the rest, would materi-
ally injure the whole product. 1t is
not just to make the many suffer for
the sins of the few, though this is
seen in ali things the world over. Il
80 per cent of the patrons furnished
gilt-edged cream and received the
higher price, | think the other 10 per
cent would soon try to improve their
methods or find some other creamery
that would take poor cream. They
would not be the ones who would
want to make and sell their own
butter.
II we could organiz9 a cooperative
creamery, start right and keep right
by having it properly managed, do