The Oakley herald. [volume] (Oakley, Idaho) 1908-1961, 1912-04-12

AHS WiiNCi Has LCNCiFCO many luQul-
ries concerning the ACCESSIBILITY of the
building Of local Creameries in vari-
Gus parts Of the State. Most of the
inquiries come from localities where
there is but a small amount of butter
fat produced and where it would not
pay to put up large plant.
The ACCESSIBILITY of the building Of
a local creamery depends of course
entirely upon local conditions. First
OF all the amount of butter fat pro
duced in the locality must be taken
into account. If there are less than
400 cows tributary to the creamery
1T could probably not pay running
expenses. Too often localities have
been led into the erection of large
plant without reference to the num-
Der of cows in the neighborhood
This has caused failures in many in
stances because the creamery could
not pay its running expenses on the
small amount of output. In some of
these cases small plant operated by
competent creamery man could
have been made profitable and devel-
oped into large concern as the num-
Der of cows in the locality increased.
1t is the writer's opinion that if
small creamery were erected at as
low cost as is consistent with the
production of good better it would
be profitable and a good thing in
the state. The creamery building
need not be large one nor an ex-
pensive one to begin with. Then as
the business grows and more room is
needed the plant can be enlarged to
suit the conditions.
One very common mistake among
creamery owners is that they secure
men as buttermakers who know very
little or nothing about the scientific
principles of creamery work. Too
often the man who will work at low
er wages is chosen rather than the
man who understands the business
and deserve better pay. Among the
problems which the butter makers
has to contend with are those of con-
trolling flavor and moisture in butter.
The former effects the quality and
consequently the selling price of but
ter while the latter is the main factor
effecting the churn yield. The butter
maker who can keep the moisture up
close to the legal limit Of 16 per cent
without overstepping that limit is
worth much more than the man who
goes at his work in hit or miss sort
of way.
The value of butter fat over other
fat lies mainly in its flavor. The
buttermaker who dose not under
stand the principles involved in the
development of desirable favors in
the cream for butter making usually
spoils this good flavor of the butter
and consequently lowers the quality.
In order to secure and hold a market
for the-butter it must be of the best
quality possible. Too often cream
cry has lost its market simply be-
cause the butter maker was unable
to cope successfully with the problem
of producing the best possible quail
ty.
In many localities of the state pro-
motors have led people into subscrib-
ing stock for the erection of cream
cry in their locality when there were
not enough cows in the vicinity to
warrant the building of the cream
cry. The only object of the promo
ter is that of selling the machinery
and he usually charges large price
for it. Many of these creamerics
have never been a success and have
done much harm to the creamery
business of the state. Whatever YOU
do, do not allow a promoter to build
a creamery for you. If the people
of the locality wish to have a cream
cry and have sufficient cows and a
ready market for their butter, let
them investigate the price Of mach
inery from the vaious creamery SUI
pply houses and then go ahead and
build plant CONSTANT with the i'm
mediate needs of the locality. Do
not erect a larger plant than is abso-
lutely necessary to start out with.