Deming graphic. (Deming, N.M.) 1903-1948, 1914-02-06

WILL PAY BEST MARKET PRICE
Sweeney, vIce-President and General
Manager, Here Making Ar.
rangements for Shipment.

INV 'UlNullt FtuintIN, New
Mexico institution located at Albu-
Qnrrquc, has placed II cream buying
agency with the Wiliamsons' Gro.
Gerry on Silver avenue The agency
will huy NIL cream nj the market price
aud will remit checks for the pro-
duet each week. G. II. Sweeney,
Wee president and general manager
uf the creamery, was in the city the
early part of the week making ar.
rangemrnls for the installation of the
station. The equipment for testing
the cream will be shipped nj M early
date, but meanwhile the station will
accept cream for testing AT Albu.
querqnr. Dairymen are expected Ia
make shipments once Il week in w'n-
ter and twice each week in summer
Th, market price for cream lhi,
week is twenty eight cents a pound
MONEY IN DAlRYlNG
Mr. Sweeney takes care of the
cream buying business of many of
the eastern y-farming commum.
Ties, and agrees with others that. in
those sections depending on scanty
rain fall, the milk production has
been the onl y means Of keeping the
farmers on the land. There they
milk range stock or anything they
can secure AT Elida, II very small
station. thirty cans of cream are
often shipped each II week. Ten
good COWS in New Mexico, il has
been proved, will provide living for
u family and give the increase Y the
herd IA clear profit. =
WELL EQUIPPED CREAMERY
III speaking Ut the equipment of
the Sunshine Creamery. and the way
in which the butter is manufactured,
Mr.. Sweeney said: "We have an rs,
900 outfit and, though not as large
as some other creameries. il Is eq-
uipped with everything necessary To
turn on, II first class product, We
are now paying out from Sl.2OO Ia
$500 weekly for cream, and prac.
tically all our butter made from this
is consumed in New Mexico. We
can take butter from the rhuru III
Albuquerque in the afternoon and
the next noon ii cuu be- on Nour
tables here in Deming. For th'>
reason We claim that our product l.
BY far the most satisfactory sold
in this region. Forty percent of on,
labor eos, is expended III securing
cleanliness in our factory. We ar,
always glad to show visitors through
at any time.
"Paslrurization Is the secret ol
modern butter making. We heat th'
cream To lSO degrees Fahrenheit Il
exter1ninate all bacterial life. Then
in order To prevent the re-orcurenc'
oi this life we introduce II lact''
fluid. This culture contains the only
known bacteria favorable to milk
products. Spores develop rapidly n
necessary to inoculate with th'
Favorable bacteria to prevent the re-
occurrence of the noxious varieties
CHuRNlNG
after ripening for twelve hour
the cream is placed IN the churn an'
is rhunrd until the butter gather
in granulrs the size of grain %
wheat. With granules Of this siz
We are enable to wash the butte
absolutely free of buttermilk. doo'
creamery butter does not have to b
worked after churning and for th'
reason il is more solid and has bette
keeping qualities than dairy or farr
butter No preservatives are used
SEPARATORS NECESSARY
at VIII be- necessary for farmer
who sell their cream to have separa
tors. These will cost about eighty
live dollars and can be purchased %
easy payments from local agents
would suggest that either the MIN
hres Valley Farmers Assoclatio
take up the matter Of cream trans
pnrtation from the farm to the sta
,ion. or that the farmers in neigh
borhoods form club and take turn
at gathering and hauling the erea'
tn Deming.
BUILD SlLOS
"Slos should be built now IL
winter dairying, which is most proii'
able because of the higher price Il
cream at that season and becau'
it comes at time when the farmel
are not occupied in growing crops