Yerington times. [volume] (Yerington, Nev.) 1907-1932, 1915-05-08
HIGH-GRADE CREAM
MEANS HIGH
GRADE BUTTER


AT this writing it cannot be fore
told what the fate will of the bill now
III the State Legislature which pro-
poses to establish uniform method
CT grading cream and declaring that
only cream which tests IS per cent
buttcr-fat may be called first grade"
Whether or not it ever becomes a
law, the very fact that it was the sub
ject of legislative discussion is worthy
of the most earnest consideration of
every dairy farmer. That is because
the dairy farmers, themselves should
make the law unnecessary. Thick
farmer and it should not need the
complicated machinery of the law to
get the dairy farmers to do something
for their own financial benefit.
1t should be remembered that what
the dairy farmer sells to the cream
cry is butter fat-not milk or cream.
A thousand pounds of cream testing
Is per cent butter-fat contains $50
pounds of butter-fat. But ia pounds
of cream testing IS per cent also con-
tains $50 pounds of butter-fat. The
man who delivers Is per cent stuff is
using unnecessary labor, is using more
cans, is paying more for freight
charges and is giving away 286 pounds
of skimmilk that he should keep at
home.
Turn it around and the proposition
shows up better. The man who gets
the separator to run IS per cent cream
is saving all the available skimmllk, Is
saving cans, is saving himself labor,
is saving freight charges, and is de-
livering a product which enables the
creameryman to make better butter
and pay the dairyman better price.
1t is time that we begin looking at
these things in the right light. Be
cause we get a satisfactory cream
check every month should not keep
us from changing our methods slight
ly so as to get still larger check
| next month and every month there
after But that is the trouble. We
have a nickel so close to our eyes we
| cannot see the dollars just little far
ther away but within our reach.
1t was only year or SO ago that
| the California State Dairy Bureau fig-
ored out what our creamerymen lose
by turning out second or third grade
butter when by getting better cream
they could make practically all first
grade First-grade butter sells high
err than second grade, of course. Fig
uring the difference on the average
annual output, it was shown that we
lose each year the staggering sum Of
$2,l42,694
And every dollar of that is money
we night just as well have. But to
| do it. we must stop sending the but
termakers poor cream. The old dairy
habits must be broken. The day of
slip-shod methods is past. New hab-
its must be learned-habits of abso-'
lutte cleanliness and painstaking care
in every step of producing cream.
The cows must have clean and dry
quarters. They must be well fed and
| given the best of care. The milk
room must be clean, airy and free
from dust and bad odors Keep the
cats nose out of the milk poll.
Hustle the milk out OF the milk
room into the separator house. See
that all the necessary utensils are not
only well washed but sterilzed. And
that doesn't mean simply running 4
little cold water through the separator
after using it. 1t means washing and
brushing all the parts well and then
sterilizing with boiling water or live
steam. They should be left in clean
| sunny place but out of the dust. When
you go to use the separator, if you
smell an unpleasant cheesy odor,
there's something wrong. Do better
job of washing next time.
Set the separator to run IS per cent.
Don't wait for the law to compel you
to do t. If your machine works right
none of the buttcrfat will run of IN
the skimmilk. Cool the cream ar once
but don't mix warm cream with cold
cream. Keep it cool until delivered.
Good cream makes good butter,
makes good-natured buttermaker,
and makes better bank account for
the dairwman.-L l.. DeBra, IN Sac
ramento Bee.