Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1910-11-11
THE CREAMERY.

So long as the local creamery is tc
be regarded in the light of an expert
ment. and that means until 1t has been
proved to be a success or failure, the
whole proposition and everything con-
nected with 1t, Is naturally possessed
of considerable interest to large pro-
portion of the public, and this Is the
reason Of the attention 1t has been re-
ceiving from The Enquirer.
The result Of the first days churn-
ing was very satisfactory. The state
ment published Tuesday to the effect
that the first days milk receipts
amounted to 1000 pounds was incor-
rect There was only S67 pounds OF
whole milk. Mr.. Bridges, from whom
the information came, thought that the
deliveries amounted to 1000 pounds
but afterward found he was mistaken
The first churning was done Tuesday
morning, and the yield of S67 pounds
of milk was SO pounds Of butter. which
means that the butter yield was just
one pound over per cent Of the totaI
quantity of milk churned, a showing
that was highly satisfactory.
Throughout the dairy territory OF the
central west, Illinois, and surrounding
states. the average percentage of but
ter fat in milk is 3.97 per cent, and the
average yield of butter Is 4.97 per cent
The average percentage Of butter fat
here, according to the showing just
made is 5, or little more than l per
cent over the average of the great
dairy section.
The creamery people argue that this
section has every advantage over the
Illinois country. In the first place, the
Illinois folks have to feed their cows
in barns for seven months of the year
and we can have ours on pasture for
nine months. Their pure breed COWS
yield only per cent of butter fat In
their milk and our common cattle are
yielding 5 per cent. During the winter
and practically all Of the time, the
northwestern people have to feed their
cattle on exactly the same thing that
we are using, cotton seed meal and
hulls. And on an average, we get a
better price for butter than do the peo-
pie of Illinois.
One effect of the creamery locally
will be to increase the price OF butter
which is now retailing around York.
vile at 90 and 25 cents. The creamery
price will be 40 cents. If the cOnten-
ton of the creamery people Is correct
individual butter makers will also go
up to 40 cents. The advance will be
perfectly natural for individual pro-
sell to the creamery at a price that will
net them about 30 cents a pound for
their butter fat than to go through the
trouble of churning and selling their
butter at from 20 to 25 cents.
1t Is claimed also by the creamery
people that their butter is as cheap
at 40 cents as is ordinary home made
butter at 25 cents. They say that a
pound of creamery butter will go near
ly as far as two pounds Of the best
home made butter. 1t is a fact that the
Elgin creamery butter is standard
commodity in the markets Of all the
great cities of the country and that 1t
brings higher prices than ordinary
home made butter, which in fact is
not salable in competition.
The creamery people say that there
is no limit to their market. They can
dispose of all the butter they can make
in any Of the great cities; but they do
not have to go to the great cities. Sta
tistics show that the states Of North
Carolina and South Carolina are con-
suming more than 100000 pounds of
butter a year from other states,
and it will be a long time before
the home supply can be brought up to
the home demand.