Payette enterprise. (Payette, Canyon Co., Idaho) 1909-1935, 1912-02-29
TOO MUCH LOW GRADE
RANCH BUTTER
Idaho Dairy Expert Gives Reasons
For Difference in Price Between
Ranch and Creamery sutter-Too
Much Poor Grade Ranch Butter.


Ranch and Creamery Butter-ToS
Much Poor Grade Ranch Butter.
C. E. Frevert, expert dairyman al
the Idaho Experiment Station al
Moscow has given some interesting
figures on the reasons why ranch
or dairy butter, sells at a lower
price than creamery butter and why
the creameryman is able to pay
butter prices for butter fats. Pro-
fessor Frevert says:
Much Poor Ranch Butter.
THE question quite often arises
as to whether it pays to make but
ter on the ranch rather than to sell
the cream to the cream station or
creamery for butter making purpos-
es. The answer to this question will
depend upon the rancher's ability
at butter making and also his abili-
ty to secure and satisfy a special
market for his butter. Too much
bad ranch butter goes on the mark
ct nowadays, and as consequence
the ranch butter is selling at from
five to fifteen cents per pound low
er than creamery butter. In other
words the rancher must sell the
butter fat at much less than it would
bring in the form of creamery but
ter. Store keepers often pay more
for ranch butter than It is worth
in order to get the farmers trade.
Grocers have told me that they
were losing money on the ranch but
ter which they were buying, and
that they could not afford to pay
the price they do if they could not
depend upon giving the farmer groc-
cries in exchange.
Butter Fat at Butter Prices.
1.-THE question often arises as to
the relationship of butter fat to
butter. That is, should butter fat
sell at the same price as butter?
The following is about an average
composition of butter. Water, 10 per
cent, salt, "a per cent, casin, per
cent, leaving S1.5 per cent OF fat.
In other words in 100 pounds Of but
ter there are about SIS per cent of
butter fat and about 1875 pounds OF
substances other than butter fat.
Dividing 1875 by S1.5 we have .227
or 22.7 per cent of over run. over
run should always be figured on the
basis Of butter fat. Some make the
mistake of calculating the per cent
of over run on the butter basis. That
in the above case would be 1873
per cent However the falacy OF
such calculation is apparent when
we consider that cream is bought
on the butter fat basis. The above
figures then mean that if the cream
cry man were to pay the same price
for butter fat that he was receiving
for his butter he would still have
profit of about % per cent on his
butter fat to pay him for the man
ufacturing and handling of the but
ter. If the creamery man were re-
ceiving 500 pounds of butter fat per
day and were getting % per cent
over run he would have 100 pounds
of butter to pay his running expens-
es, provided he were paying the
same price for butter fat that he
we're receiving for his butter. At 30
cents per pound this would amount
to $3.50 for the creamery man.
Depends on Over Run.
From the above it will be very
apparent that the profits in butter
making depend to a great extent up
on the per cent of over run secured,
and the per cent of over run depends
mainly upon the amount of moisture
incorporated in the butter.
However, this is not the only fac
tor to be considered. The butter
must have a good flavor in order to
sell at a high price. In this respect
much of the ranch butter on the
market falls short 1t is. impossible
to make a better favored butter on
the farm if proper care is taken OF
the cream than can be produced in1
the average creamery provided ting
operator understands his business,
1.-THE question resolves itself
Ito this: Does the extra
which butter yields over butter
pay for the extra expense mad
ble?" In some instances where
rancher is able to produce a
grade of butter it will pay
make butter rather than sci
provided he has a ready u
his butter. at as high or h
as that paid for butter +,
creamery.
Try a sack of guarante
ent flour at 95 cents sp,
Giesler Brothers.