River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1914-02-12

cared for, unless a night crew is
employed. Where each patron deliv-
ers his own cream the intake man
'Fxerts powerful influence for good
upon the patrons. The personal in
iuence which the person in charge
of this departments exerts upon the
patrons in furthering the production
of good cream is by no means small.
A little advice now and then relative
to the production Of good cream is
usually well taken and gives good re
suits. When cream is shipped or
hauled this personal element infu-
encing the patron is practically lost
| am not alone in this opinion OF
the route question, but could cite
such men as Martin H. Meyer, instruc-
tor at the Madison school; also James
Sorenson, manager of the state cream.
cry at Albert Lea, Mimi, and many
other managers of Minnesota's sue
cessful creameries. | should much
prefer the community or club deliv
cry of cream, which certainly is Il
most desirable method. My second
objection to route gathering of cream
by hired haulers is the increased cost
of manufacture. 1t has been my ex
perience that it costs nearly two cents
per pound of butterfat to have cream
hauled by routes. Had We the past
year paid tnat for hauling our cream
it would have amounted to over $4,000,
every two years.
| must admit, however, that some
of our creameries in this part of the
state, seem to be successful in paying
their patrons a good price for cream
under the route system. They are
able to do this by reason of the great
volume of business which they do,
and the low cost of manufacture per
pound of butter. On the other hand,
such creameries as at Litchfeld, Mimi,
which make very high grade of but
ter, pay their patrons even more than
some of the largest creameries i'll
this part of the state. Creameries
run under the route system cannot
make butter as good as the grade Of
butter turned out by creameries where
| the cream is delivered by the patrons.
No butter maker, to my knowledge,
operating a route creamery, has ever
received a very high score at any Of
the butter contests. The methods
/ which he is forced to employ under
he route delivery system would pre-
vent him from making very high
grade of butter
However, many such creameries ara
making fair grade of butter, and are
getting market price for it. / know
Of none that are getting any above
market quotations, and some get even
less. | am of the opinion that it is
going to be harder for this class OF
creameries to get even market price
for their butter in the future, as the
country is flooded with under grades
of butter sent in here from foreign
countries. Such grades of butter are
1ard to sell, even at a reduced price,
while the fine grades move more
freely at market quotations.
In closing this article I will pre-
sent the following rules for the care
Of cream:
1. Have clean barns, barnyards and
very clean stalls.
2. Do not feed hay, or anything
that will create dust, just before milk
ing.
8. Remove milk and cream from
barn as soon as MIXED
4. Use no pail or can that has
open seams. Have all seams soldered
full, so that nothing can lodge in a
crack.
5. Never use anything but bright.
tin pals. Old, rusty cans and pals
must be discarded.
6. Wash the separator after every
Swimming.
Z. Set separator to skim cream
of 25 to 80 per cent test in winter,
and 80 to 35 per cent in summer.
8. Cool cream Immediately after
separation to lowest possible temper
allure or lower.
8. Stir frequently until all animal
heat has left the cream, otherwise
the cream in the center will stay
warm, develop bacteria rapidly, and
cause souring of the whole batch.
10. Never mix warm cream with
cold. Cool before mixing.
II. Always keep milk and cream
cans in cold water, summer and win
ter.
II. Do not cover the cans until the
cream is cooled; then keep them
closed.
13. Do not allow cream to freeze