Yerington times. [volume] (Yerington, Nev.) 1907-1932, 1914-05-02
POOR CREAM CAUSE OF BAD
BUTTER.
Mixers Should Bring Only Good
Cream to Creamery.

ed last year has been carried at a loss,
not only because prices at which it
was put away were too high, but be-
cause great big share of the goods
did not carry we'll Many lots of real
fine butter have developed fishy flaw
or, and have to be sold as seconds;
and great quantity of undergrades
will haYe to sell as packing stock i.
This butter, which failed to retain
the grade it was stored, is not worth
more than the butter-fat it contains.
and will have to go to the process
factories to be made over into that
variety. The losses are going to be
very heavy, judging from the packing
stock market at the present time.
Buyers who are taking their losses
on goods stored last year are going to
be more careful on the point of quail
ity in their purchases of butter to
store this year. They will demand the
best goods in the grade they are buy
ing, and will not be satisfied with
something not as good.
What does that mean to the cream
producer?
1t probably does not occur to the
small cream producer as he bitches up
his cart and rolls into the creamery
with small can of poor cream that
this same can of cream is going to
cause a lot OF worry to the butter
maker, commission man, buyer and
cold storage operator.
1t must be evident to all that 4
creamery with double the output dur
ing the flush se.son that they have in
winter can not maintain a local
market for all its butter il they are not
equipped with their own cold storage.
consequently they have to depend
largely on the commission men dur
ing the flush season to take the sur
plus off their hands.
The shortage of butter that usually
exists in March did not appear this
year partly because of an open winter
and early spring, but also as result
of the reduced tariff and foreign but
ter entering our market, and those
people who bought butter last june
at HH cents a pound for storage
purposes, and who now find them
selves with lot of butter on their
hands that probably did not keep its
a,al,+, auJ u,,lI haro call n
loss of anywhere from 4 to 8 cents
pound are going to be doubly careful
this year as to quality.
Therefore, the surplus butter we
have to dispose of at the present time
must either be able to pass as "ex-
tras" or else sell on the open market
strictly on a quality basis for imme-
diate consumption at the ruling
prices.
Now il is we'll known that to make
good butter out of poor cream is a
problem not yet solved. but it should
also be clear to all that one or two
cans of rotten cream will spoil a
whole vatful and the churning of each
can OF cream separately is, of course,
an imposibility, but if the butter is
cut, say cents per pound, the burden
is cast upon all the patrons alike
Why should farmer who takes good
care of his cows, keeps both them and
his corral clean, is careful to have
milking and sepation of cream done
under sanitary conditions, cools his
cream Immediately upon separation
and before adding the old cream,
holds his cream in good cans, prop
erly cleaned and delivers it to the
creamery not less than twice week,
have to accept the same price for
his fine cream as is paid to the fellow
who don't pay any attention to these
things at all, and when asked to pro-
duce better cream, says he doesn't
give d-n?
Paying both of these fellows the
same price for cream is something
like our system of taxation. 1t bon
uses the man who will not improve
his property and puts a penalty upon
industry
Absolutely wrong is such system
and | believe that the standard of
the cream should be raised consider
ably by putting premium on good
cream as an inducement to the pro-
ducer to deliver finer quality of
cream. The law of justice demands
that each man individually receive the
true value of his individual product
1t has been suggested to the writer
that he use his influence in suppress
ing the term "rotten" in connection
with cream. A splendid suggestion,
indeed, and one that will receive his
support. Now let the writer suggest
that the cream producer. when deliv-