The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1911-08-04
CreamerieS Should
Grade All Cream
Better Butter, Higher Prices and
Satisfied Patrons the Result
Of This System

Satisfied Patrons the Result
Of This System
Reports reaching this Office from
various reliable sources indicate
that the quality of butter made in
some of our creameries is not what
it should be or what it must be to
command the top prices on. the
market.
At the present time the lower
grades of butter 60 begging for
buyers on the market at several
cents per pound below the better
grades. It is a matter of the
utmost Importance that a decided
movement to improve conditions
should be made. We believe this
can be accomplished by grading
cream at the creameries and pay
according to quality. To insist on
each patron delivering good cream
for the benefit of ali patrons in
Guiding himself does not appear
to be sufficiently effective.
By grading cream, making two
grades-one to be sweet and of
good, clean flavor, the second to
be that which is sour but Of good
flavor, and to absolutely refuse to
accept cream that is rotten and of
bad aavor-will bring to each pa
trop direct, immediate realization
of the necessity of giving proper
care to the milk utensils and the
cream, or suffer financial loss. The
general improvement that will
come through the grading system
will assist very materially in rails
ing the quality Of the creamery's
output and the relative price re.
ceived.
If the creamery officers will not
put a grading system into effect,
then the patrons who are deliver
ing a good quality Of milk or cream
should insist on its being done, as
they are the losers. Where a grad
ing and paying for quality system
is established at a creamery pay
ing but once a month, the first and
second grade cream weights should
be kept on different sheets and the
butterfat on each figured separate
ly. Two cents per pound of but
terfat should be deducted from the
second grade and added to the sum
to be divided for that of the first
grade before the total sum of
money received for the month is
divided, to ascertain what the
price for the month is to be.
This plan is practical and just
and would accomplish much to the
general improvement and among
the careless, Indifferent patrons
who think everything that contains
butterfat should bring top prices,
or that their indifference will be
Offset by careful, painstaking pa
irons. The buttermaker cannot
make a good quality Of butter from
poor raw material, no matter how
much he may try.
He can only do the best he can
with that which is delivered to
him and if required to accept
everything all the PATRONS suffer
and the best Zones the most.
Ihea grading system is being
tried ont il a number Of cream
cries il the state and is proving
very satisfactory to all except the
careless, shiftless patrons, and the
creamery and better patrons, are
better off without this class any
.vay as thsy reduce the price of.
the finished product more than
they reduce the cost of manu-
featuring
The producing Of good cream is
not difficult. Il does require that
some care and work be done at the
right time. Cleanllness, low tenn
perature, and frequent delivery
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