Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1912-04-18
PRACTICAL WAYS OF GRADING
CREAM
Special to The Tribune.
G. L. Martin, Prot. of Dairying,
Agricultural College

Special to The Tribune.
6. L. Martin, Prot. of Dairying,
Agricultural College
Agricultural College, April 18-
There is a growing demand for
high grade dairying products and es-
pecially for butter. For that reason
the question Of grading cream at the
creameries and paying for it accord
ing to quality will continue to be a
live issue because no butter maker is
able to make first class piece of
butter from poor, partially decayed
cream, and the cream producer never
can be satisfied until they are paid
according to the quality of their
cream.
Butter Prices.
1t is plainly evident that the mar
kets distinguish between the various
grades of butter by fixing price up
on the first grade of butter. A little
study of the market reports from day
to day will convince the most skepti-
cal that the prices on the butter mar
kets follow the demand for the high
est grade and variation in price is a
reliable index to the quality of first
grade butter at hand on the particular
day. A glance at any Of the large
butter market reports will show that
difference in price of from &c to 12c
per pound on the various grades of
butter. This fact alone should con-
vince the producers of cream that the
consumer demands good quality and
is willing to pay for it.
Another fact of great concern to
the dairyman is the preference of the
consumer for Qleomargarine in place
of poor grade butter One needs or
ly to study into the sale of butter sub
stitutes to realize that the consumers
are choosing the butter substitutes at
butter prices rather than use poor
grade butter at the same price. Low
gade butter moves slowly on the mar
kets, consequently the creamery con-
tributing to that supply must wait for
returns. This in turn reacts upon the
producers and naturally affects the
whole community.
Farmers End.
The improvement of cream must of
necessity begin with the farmers end
of the business because it is long
settled fact that no butter maker can
produce first grade piece of butter
from a raw product Of low grade.
However, it is an equally settled fact
that no farmer is going to the trouble
to produce first grade cream unless
he is assured compensation for his
trouble. This is the key to the whole
situation and the foundation stones
will need to be laid around this very
point. Every creamery organization
needs to recognize this fact and gov
srn accordingly.
Premium
Perhaps every creamery will need
to vary their methods trifle to con-
form to local conditions without los
ing sight of the object in view. In
many places where cream grading Is
n vogue, the common plan is to pay |
&c premium per pound of butter fat
or the first grade cream. This is an
Incentive for each patron to bring
cream Of the first grade, TO a five
gallon can of cream testing Is per
,ent will contain about 10 pounds OF
)utter fat and at &c will return
premium of zoe per five gallon can;
&c per eight gallon can and 40c per
en- gallon can.
There are several methods in
7ogue at various creameries which
1--WE excellent satisfaction. In places
&c premium is paid in summer and &c
n winter. This plan tends to insure
more frequent delivery in summer
When conditions are not so favorable
o keeping cream. AS a rule uni .
'orm twdcent premium throughout
he year works very satisfactorily.
one cent additional prem
UNI is given in the winter time on
ertain days in order to induce all the
atrons to deliver on the same days:
such an arrangement makes it posi-
lie to get in enough cream so it can
70 churned Immediately and in large