Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1913-06-14
DAIRYMEN ELECT
new OFFICIALS
Continued from rage One.)

storage facilities are not very good,
and in many instances the butter
comes out Of storage In very poor con
EDITION, thus again running the market
for the butter, which has been worked
Iup during the summer months.
The production of hish-grade butter
Is the main factor entering into the
development Of n permanent market
for the same. In making Il study OF
butter produced in Idaho | have found
that the cooperative creamery. In
most instances, is producing a product
inferior to that of the large central
plant. Certainly. this condition of at
fairs should not exist II the cooper.
alive creamery were managed by a
competent butter marker,
1t is my belief that the cream re-
ceived at the local creamcries Is or
a much better quality than that ship.
ped considerable distances to the
larger plants. The trouble then must
be in the equipment and management
of the plant. Too frequently In the
state Of Idaho. at least, When a co.
operative creamery Is started some
favorite son who perhaps at some time
IN his earlier days has G the inside
Of a creamery back east is put IN
as butter maker because he happened
to have a pull with one of the stock.
holders. Such a butter marker. IN
most instances. has no knowledge re-
gardins modern methods in the cream.
cry, aNi what Is more does not want
to know.
Under such conditions is it any
wonder that the quality of the butetr
made at the cooperative creamery Is
not up to standard. and will not hold
up In good quality during storage?
This Is a very vital question in de-
t%ermining the success of the cooper.
! alive. The extra cost of securing
Ia butter maker who has been trained
recently at II Of Il Agricultural
colleges is easily overcome in the add
ed profit derived from the higher
quality Of butter produced. As proof
o. thisl need but to refer to the scor.
Ing contest at the Idaho State Dairy
convention, in which butter made by
a student in the six months dairy
urs at the University of Idaho
scored four and a half points higher
than the butter from any cooperative
creamery exhibiting butter at that col
vention. while one of the cooperative
,creameries received a score of six
points lower than the score given the
butter made BY TINS dairy student.
So great a difference in the quality
Of the product certainly should be a
subject for meditation by some of the
boards of directors Of some of our
cooperative -creameries. Too FIRE.
quently the failure of the cooperative
creamery is blamed on the unfair com.
petition by the centralizer, when the
fault really lies in the management Of
the cooperative concern.
The question. then comes, What can
the cooperative creamery do to Sc.
cure better markets fer its products?'
Certainty. the first important consid-
GRAFTON is that Of securing a compel
ent. dairy school trained butter maker
TO manage the plant. A difference of
several points in the quality Of the
butter will in the long run determine
| whether the creamery is going to have
a satisfactory market for its products.
The differences In salary between
the competent butter maker and the
! would-be butter maker is easily offset
in the added demand for the products
of the creamery.
The question of supplying a market
the year rouad in order TO hold the
trade is a very important one in estab-
fishing a permanent market for the
| products. This is rather a difficult
problem TO cope With. The cncour-
asement Of winter dairying would
doubtless be n method of overcom-
ing this difficulty. Another method
p! might be that of having some central
storage house for a fed ration of co.
operative creameries. The storage
facilities in most of the small plants
is not such to warrant success in the
storage of butter, as would be the case
in a central cold storage plant. Such
a storage plant. of course, should be
located in a city where much of the
butter could be sold locally to good
advantage. and if necessary eastern
butter could be shipped in to supply
the slack season.
The manufacture Of ice cream in
the local creamery is rapidly develop
ing a aew market for Dutter fat, This
again depends largely upon the abil
iiy OF the Dgltter maker lie shouic
understand the Importance of selling
as much as possible If the butter IA
IN a form in which it will yield the
greatest profit. There is no question
but that The competent man in a loca
creamery a produce much better ics
cream than can be produced from but
ter by the homogenizins process IL
the centralizcr's plant.
Taking the market situation as
whole into consideration ! would state
that
First-The Cooperative creamery O
the Pacific northwest should secure {
butter maker. who has had a dair!
school training, and who has some
business ability, ven though his sal
airy may seem rather high.
Second Closer cooperation i:
necessary between the cooperative
creameries OF the Pacific northwest
between each other and with the co
Operation creameries o. such state;
as Minnesota and Wisconsin, whar5
the cooperative creamery has proven
a success.
Thdrd-The DEVELOPMENT Of side
}1ipns Sncb q g &ha ~on,,focfnro IF SCR