Virginia gazette. [volume] (Williamsburg, Va.) 1893-192?, 1912-12-19
VALUE OF THE
COOPERATIVE CREAMERY
CONDITIONS IMPROVED BY SUP.
PORTING LOCAL CREAMERY

patrons Of the Williamsburg Cream
cry.
Editor Southern Planter;
At the present time a majority Of |
the cooperative creameries Of Viz
ginis are manufacturing so small a
quantity OF butter that it is a very
hard proposition for them 10 make |
running expenses. Il should be
borne in mind that the greater the
output from a factory the less will
be the cost Of manufacturing a pound
of butter. Many instances could be
cited where the cost of manufacturing
pound Of butter is as high as Z or 8
cents. Other instances are known
where the cost OF manufacturing runs
as low as 2 cents per pound. This
great variation IN cost Of manufacture
IS due alone 70 the quantity Of butter
made. The reason for this is that
several times as much butter could
be made BY the buttermaker than be
is making without any material in-
crease in cost outside the packages
necessary TO contain the finished
product.
The patrons of a co cooperative
creamery receive the benefits derived
from a large output. In the Middle
Western States cooperative cream
cries are in many instances paying
from l 70 3 cents more per pound
for butter fat than arc private cream
cries. Il is noticeable. however. that
these creameries have the unqualified
support of the farmers in the territory
adjacent 10 them. Where such sup.
port is not given the creamery th,
price Of butter fat tails several cents
, below the market price tor butter
Lack of support is the reason whl
j so many cooperative creamene
= cease TO operate. Why should thi
be when the cooperative creamer,
S system is the ideal one for the far
mer2
l. The question arises. Why IS tn
u cooperative creamery the ideal on
for the farmer9" The answer IS tbs
at the profits derived from the mani
facture of the butter IS returned I
II the patron rather than going into II
l. bank account OF the Individual pr,
70 prietor. BY the cooperative systei
the net receipts arc divided amor
s. the farmers in proportion 10 Y
le amount of tat they have delivere
Ia The cost OF labor. supplies. etc.
Z deducted from the gross receipts ar
<; the resulting net receipts 60 in entire
a. 10 the patrons, There IS no reducti,
l because OF profits that must 60
K; the individual proprietor. Is it 4
then a good business proposition
support cooperative creame
where it has already been establishe,
The writer knows. from studyil
IN the dairy conditions in Virgin
- that many farmers in the vicinity
a cooperative creamery are MAXI
butter on the farm. They contel
that they receive more cash retur
:. from their product in this way
: has been proven time after til
q that a greater profit is obtain
o where the cream is sold to I
: creamery. When the work of ma
ing the butter (Which usually IA
upon the over-worked housewif,
the finding of a market. the deliv
-, ing of the butter and the room a
a equipment necessary for its mar
fscture are all considered. one
see that it is more practicable a
economical to sell the cream to
rs creamery. Another point to G.
ON slider in this connection is
hat previously mentioned-that is. "
can all the farmers of a eommur