Middlebury register. (Middlebury, Vt.) 1886-1937, 1907-04-26
THE CREAM cry.
Much of It's Success Depends Upon
the work of Its Patrons.


the work of Its Patrons.
The creamery is an important and
many times an underestimate factor
in the welfare and progress of farm
ing community. The farmers who are
patronzing a well built, well equipped
and well managed creamery can readi-
ly tell what it has done for them indi-
vidually and collectively. There was a
time (and we find about the same con
ditions now where a new creamery is
being started) when the success of the
creamery was believed to depend al
most entirely upon the skill of the but.
termaker. While we willingly acknOwl-
edge that his training and experience
have made him the main spoke in the
wheel, he very generously admits that
much of his success depends upon his
patrons.
The highest scoring butter made by
the best buttermaker at the best cream
cry we always find is backed by pa
irons who bring the largest per cent Of
good, clean milk and cream. While
the ability and interest of the butter
maker are items to be reckoned with,
he can produce the best results only
when he has the hearty cooperation of
his patrons. The buttermaker must
start early and work fast if he gets
ahead of the barn yard starter that the
patron can carelessy and ignorantly
Introduce into his milk.
Flavor Depends Upon Patrons.
In judging butter from a commercial
standpoint flavor is given forty-f1vs
points, which is almost half necessary
for perfect butter, and flavor is largely
dependent upon the condition of milk
and cream, for which the patron Is re-
sponsible. The buttermaker Is respon-
sible for the texture, twenty-five points;
color, fifteen points; salt, ten points,
and package, five points, and it depends
entirely upon him whether his product
Is right in these particulars, but in or
der to get the highest flavor he must
depend mostly upon the patrons. By
means of pasteurizing, using starter,
properly ripening cream, churning at
the right temperature and keeping
everything clean, a buttermaker may
be able to control the flavor to a great
extent, but he cannot do so entirely.
Creamery buttermakers know and
dairymen ought to know that the bet
ter the quality Of the milk and cream
delivered at the creamery the better
the butter that can be made.
l once asked an expert judge of but
ter what were the most common unde-
sirable fiavors he found in scoring but.
ter, and these are what he gave:
A rusty flavor, due to keeping milk
in rusty cans. q
A musty flavor from keeping cream
or milk in a damp or moldy cellar.
An unclean flavor that comes from
improperly washing sepaEators and
milk vessels.
A cowy flavor, caused by unclean
milking or allowing the milk to stand
in II dirty or poorly ventilated stable.
Sometimes he found a tobacco flavor.
That, he supposed, was the result of
smoking while milking.
If he had ever visited kitchens where
the cleaning of separators or milk ves-
sells was done without brushes he
might have added a dishcloth flavor.
or all the denominations known to the
dairy business this is the most indie
scrbable.
Every one understands that the CO.
operative creamery is of the greatest
benefit to the patrons because they
will get all the profits Of the business,
and to increase that profit there must
be cooperation Of creamery and pa
iron. The buttermaker must add to his
ability tact, common sense, honesty
and firmness enough to deal with every
patron alike. The patron must furnish
each and every day the very best quail
ty OF milk and as much as he can pos
sibly get by the best of care and feed
ing.-Mrs. Viola X. Wilcox in Kim
balls Dairy Farmer