Yerington times. [volume] (Yerington, Nev.) 1907-1932, 1914-03-21
CREAMERIES OPERATED ON A
WHOLE MILK PLAN.
Comparing the Prices Paid for Butter
Fat.

An exceedingly difficult thing to do
is fairly and satisfactorily to make
comparisons of prices paid for butter
fat by different creameries in various
States The producer pays, either in
labor or in reduced price for his
butter fat, for its delivery at the
creamery, where it is manufactured
into butter, whether the creamery be
in sight of the house or hundreds OF
miles distant.
The highest prices paid for butter
fat are by creameries operated on the
whole milk plan. The butter fat which
such creameries receive is of finest
quality, always fresh and sweet, and
from such can be made the finest quail
ity of butter, commanding the highest
price.
The farmer who patronizes a whole
milk creamery, however, hauls eight
times the weight in the delivery of his
butter fat as does the one who delivers
in the form of heavy cream. During
the most of the year he makes at least
six trips a week The separated milk
which he hauls back has less feeding
value than the milk separated at home.
tain hours in the day, and for this SER
vice the farmer makes special trip
The milk must bedelivered within GER
to the creamery. Just what this labor
~ aud
worth per pound of butter fat is diff
cult to determine, and the determine
ton need to be made for each indi-
vidual, as it depends on the distance
from the creamery and the amount of
butter fat delivered and the loss in
feeding value OF the separated milk.
The farmer who delivers butter fat
to local creamery is at much less ex
pense Tin time and labor than is one
who delivers whole milk.
1t is usually cheaper in time and la
Dor to deliver at the railroad station
as a direct shipper or to cream re-
cev wing station than direct to cream
cry, as the creamery is not located in
the business portion of the business
center, and the farmer usually makes
a special trip to the creamery in order
TO deliver butter fat. and this trip must
be made within certain hours The
farmer who delivers his butter fat at
a railroad station as a direct shipper
or to a cream receiving station is as a
rule at the least possible expense lin
time and labor, as both the railroad
and cream receiving station are open
during business hours and are located
conveniently in the business center of
the town. Such butter fat is not usu-
ally delivered oftener than twice a
week (possibley in extremely hot
weather three times), and the delivery
can be made in connection with other
business to be transacted. a special
trip seldom being made just to deliver
the butter fat But the farmer who
sells his butter fat either as a direct
shipper or to a cream receiving sta-
ton pays in reduced price the trans
portation charges by rail to the cream
cry, and in the case OF the cream re
ceiving station his share of the ex-
pense of operating the station also
When published statements appear
in the public press in regard to prices
paid by creameries for butter-fat,
oftentimes the prices quoted varying
several cents per pound, the reader
who understands the situation at once
questions on what plan these creamer-
les are operated, for on that basis only
is to be determined the farmers net
returns. or real price received for his
butter fat
The United States Department of
Agriculture was recently asked to
gather statistics in regard to prices
paid for butter fat in dairy States, the
same as it now gathers statistics as
to prices paid for other farm products
and for butter. The reply was that an
attempt had been made and abandon
ed, and it was intimated that the vary
ing conditions, some of which have
been metioned in this article, made
such statistics of little practical value.
Twentieth Century Farmer.
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