Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1905-03-22
OUR CREAMERY LETTER.

OUR CREAMERY LETTER.
Elein, March 9th: butter 80 cents
March 18th. 2J cents Butter one year
ago the 18th, was 24t cents.
WHY can one creamery pay more tnan
another in the same neighborhood9 Inc
question. How can one creamery pay
29l cents when q neighboring creamery
pays only 26 cents, will illustrate oy
comparing two creameries. one hss
s 600 pounds and the other 10, OOO POUNDS
butterfat per month. The expense WIN
be very nearly the same-say $40 per
month. The 10000 pound creamery
could nay ( cents more than tine o1nsI
on that item alone The overruh III uhs
small creamery will be Ia per cent anu
in the large one 90 per cent as TINS mas
been and is being done without cusVlne
the test because OF the ability Oh tne
onerator 70 get a large yield. The over
rnn ON + 600 pounds butterfat at II per
cent is 700 pounds. The creamery would
have 8. 700 pounds butter to sell, 5,IOo
pounds IN ultiplied by 269 cents, Swnat
butter netted In Decenber) equals vi
$40. so, which minus $l75 expenses,
leaves IL 1888. so. Dividing this by o,OOo
gives mice small creameries can pay
which /, 90 II cents. Again, the over
run ON IL 600 pounds butterfat at ~ per
cent. ia 1900. Therefore 13,O0O pounos
multiplied by 26f, equals S3, $50; deauc1
Sf75 EXPENSES, leaves IS, 005. Divide thls
bv ITO 900 and we find the creamery can
nav 30. O5 cents and do straight pnsl'
ness Quality and yield are what counts;
II the 10. 600 pound creamery had yleio
of Ia per cent overl1n, ii could pay only
% 46 cents.
Direct loss to dairymen; 1t is not an
uncommon practice for creamery patrons
who own hand separators, to denver
their cream but once or twice q Week.
The cream which thus accumulates ls
often kept without any attempt at COOL
! ing and becomes more or less sour; ~
| ia well understood that cream WHICH
rartly sours in tne hands of the farmer
is less apt to make high grade OF but,
| ter than Is cream which Is kept cooi anu
c,hich reaches the factory in sweet
condition. The patron however, Ate
quently argues that 1t does nob mas
any particular difference TO MS pocAet
| hook whether the cream is sour or not
The Vermont experiment station says
| that there is not only chance tnat the
| sour cream may injure the entire lot OF
| butter but there is almost certain TO Do
| a direct financial loss to the dairyman IN
| another way. II is difficult and almost
| impossible to sample sour cream accur-
| ately. and 1t is difficult for the creamery
| receiving it to test 1t properly. Gas
| bubbles and increased viscosity are az
! the bottom of the trouble. The error CT
sampling and testing will nine times out
of ten be in the direction or low result.
In other words the creamery patron VINO
keeps and delivers his cream In sweet
condition. will ordinarily get q hiRher
test and a larger check than he who al
lows his cream to sour, even though botn
creams be really of the same grade. The
chances are always In favor of an mac
curate test. 1t is doubtful whether 1t 1s
wise to urge a creamery to make any
/ special effort to test sour cream properly.
Ii ought not in the first place receive 1t,
| and in the second place, If the patrons
cannot SEQ how much 1t is to their IN
terests as we'll as that of the creamery,
to keep the cream sweet an indirect nne
may be laid upon them in this way by
giving them low tes,, which sour cream
Is likely to receive.
For several years now we have not
: fi0ured much on an outlet in England
: for American butter. This year only
, the poorest grades have been exported,
because We needed at home all the fine
creamery batter we were making and
+ paid prices for 1t here above the quota
3 lions in the country across the Atlantic
1 The United States is hardly considered a
l source of supply any more. We sent
3 less than 500 tons of butter oyer there
( as against nearly S5 100 tons from Dem
3 mark aud close to 49, 500 tons from Can
g ada. Among the countries shipping
butter TO England this country, during
7 the past year was pretty close TO the
, bottom of the list; the reason being that
{ we need all the butter here that we can
T make. Germany Is an-ther country that
e has ceased to be a source Of butter SUP.
4 ply for the United Kingdom. Germany
4 fast growth in population has changed
9 her to 4 buyer of butter instead of a
: shipper Evidently we need not fear
3 the appearance Of other countries In the
9 list OF those who are heavy exporters OF
g butter, with United States and Germany
9 ont of the list of sources Of supply and
+ the latter heavy buyer of butter. With
I the supply from Australia particularly,
: as stated in the report, being varying
g and uncertain factor, with the consump'
g tion of butter everywhere increasing az
u the quality furnished &c consumers i'm
proves, we need not ls. the fear OF ovel
g production cause rs much uneaslness.
o Yours truly,
g J. ". WIGGINTON.
d BlOomingdale March 18th.