Milford chronicle., 1913-11-28
SELLING CREAM VS.. MAKING BUTTER.

The following article was read before
the Milford Grange at its session last
Saturday by Charles Phillips, and after
wards discussed by the members from
different standpoints.
The creamery pays for milk accord
ing to the proportion of butter fat it
contains. The butter fat is what is de-
sired, and the creamery has no use for
/ the milk. The farmer who has Cream
/ Separator can seperate the milk from the
cream at his own home, and deliver only
the cream, but those whoAdo not have
separatOrs, must take milk to the cream
cry, where it is quickly separated and
you can take home the skinned milk
to feed the pigs, calves or chickens. If
you deliver the cream, two or three de-
liveries each week is all that is required
but if you deliver the milk, you must
make three or four deliveries each week
at the hour which suits your own con-
venience.
All milk and cream is tested by the |
BabcOck test. Of course there is a great /
difference in milk some is very high in |
butter fat, while some has a very low /
percentage. To make a comparison of |
returns in taking milk or cream to the |
creamery, and of making butter at home, /
we must have some definite quantity. /
would say a COW that would not average /
ten quarts of milk each day for ten
months of the year, would not be worth
keeping. We will make our comparison
with COW of this character, and ten
quarts each day for ten months would
be a yearly yield of 5000 quarts of milk.
We will assume that this milk will test
five per cent butter fat then 8, 900 quarts
of five per cent milk would Weld 300
pounds of butter fat. The creamery
paid thirty cepts per pound for butter
fat in October, and at that price we would
get $4,000. The skinned milk is worth
One-half of a cent a quart for feeding
purposes, and so the 8, 900 quarts of skim
med milk at one-half a cent per quart
would be worth $500; so 800 plus the
SIS equals $4,000, or the return for
the milk if delivered to the creamery.
We will now consider what the re-
turns would be if we had turned the
milk into butter at the farm. We will ,
assume that the farmer gets the same
amount of butter fat that the creamery {
loes, but as an actual fact, he would ]
lot get it, unless he has a separator, and s
few farmers have centri-
;ugal separators. We find that 300
pounds of butter fat will make 316
pounds of butter on basis of six per c
.ent over-run. We will assume that
he farmer gets 25 cents per pound for G
lis butter on an average the year
IrOund, Il think that possibly there are c
/ few farmers who would average a C
title more than that, but the majority Y
would average less The three hundred d
md eighteen pounds of butter at twenty
i've cents per pound would bring in n
79. 80 now to this we will add SIS, the a
-alue of what skinned milk would be P
worth, which would make the total
eturns when the butter is made at
ome, $94.50.
In brief, when the milk or cream is
to the creamery the owner of
he COW receives Sl05. 90, and when the "
utter is made at home the receipts are Is
"a so; or Sl05O more by taking the l
lilk or cream to the creamery. n
He saves by delivering to the cream g
ry the labor of making the butter, and g
Il farmers wives know that making nj
utter is hard, time consuming job. "
The creamery supplies those who de- l
yer milk or cream to it with the finest NJ
utter for the same price which it pays ~
n the butter fat. III
AS 10 uOW anu WHdL " A6eut mOSI any l.
lrmer knows as much as l do. / think ms
e should keep as high a grade of COW kl
possible, and feed them with the idea 81
fore US all the time, of keeping them ha
the most efficient condition possible.
l believe that the creamery will be a
eat benefit to US, and we should all do
hat we can to make it a success. In
her words, we should deliver frst-class n,
ilk and cream, untainted with onions II,
turnips, and before the cream or milk - -,
It's old, as that Injuries the quality of ri
e butter" r.
The discussions were not reported. so - =
at they could be printed in this issue ny ny
'iie Oni oiiieiS ms
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