Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1918-01-24
CONTINUED on pnge flvc1

CONTINUED on pnge hvc.)
ucts which are both high and to some
extent stabilized. He indicated as
obstacles to the success Of the nations
food production campaign in this vicinity:
O The crucial situation as regards farm
labor. it's shortage, it's ineptitude, the
efforts made last year and plans for this
season in some measure to cope with this
condition; (2) high prices for materials
that the farmer has to purchase; (3) the
fertilizer situation; (D seed corn short
age; 6) the Stacker" cow; (O unfavor-
able weather conditions; ca machinery
shortages; (S) lack of knowledge on the
part of the farmer as to whether or not
his operations pay their way; 9) inertia.
He stated that laggards should be edu-
Gated and energized; that those who saw
only the clouds should be given an opti-
mistic outlook; that fair treatment, fair
prices and fair dealings were words with
which to conjure; and in conclusion that
he who grew food to-day, more than ever
before, was sure of a return both in
terms of dollars and cents and In terms
of service to humanity.
possibilities among Creamery Men"
was the subject of a lecture Of special
interest to the members and this was
given Thursday afternoon by Prof. H. B.
Elenburger, Burlington. instructor of
the dairy school at the University Of
Vermont. He said, in part:
CHEESEMAKING POSSIBILITIES FOR
THE CREAMERY.
In these days of stress the conservation
and proper utilization of all food products
are Of vital importance to our nation and
to the world This opens an opportunity
for the creameryman to do his bit for his
country and at the same time to benefit
his patrons and himself financially by con-
serving and preparing for human food as
much as possible of the milk coming tc
his plant.
Many creameries in the past have beer
interested only in the butterfat Of the
milk. They have depended on the producer
to use the skimmilk and buttermilk OF
else have sent 1t down the drain. Thu.
less than one-half of the food material in tn,
milk has been utilized by the creameries TIL,
balance, vast amount, has been some
times wasted or at least not always uset
to the best advantage. Waste or in
efficiency cannot be tolerated to-day an,
If they could, few creameries in this sec
ton can practice either and continue t,
meet competition.
The one-product plant is almost q thin,
of the past. The successful creamery plan
of the future will be larger, stronger, ant
better equipped than many have beef
heretofore. 1t will be equipped not onl.
to make both butter and cheese, but II
many cases to ship milk and cream ant
often to condense or make milk powder. Il
order to survive the unsettled condition.
of to-day all creameries must pay NOR
attention to the manufacture of by
products. But creameries of Vermont a
class don't need to throw up their hand
in despair as some are inclined to do, be
cause of the wide difference between mar
ket milk and butter prices. Something
like so per cent. Of all the milk produce
in the country goes into butter Besides
Boston cannot drink all the milk produce
up here and at present prices you ma
depend on 1t that she will not buy NOR
than she can use so there will still be
| surplus for the creameries. Much Of thi
difference In price can be eliminated b.
preparing creamery by-products 70
human food.
| AS a sdeline or for the utilization o
skimmilk and buttermilk the manufactur
OF cheese offers many opportunities. Rec
ords show that duI ing the summer month
of high milk production. .nedder chees
factories have often been able to pa
higher prices for milk than either cream
cries or milk stations. Mank milk buyer
have bought milk during these month
at market prices and made II into chedde
cheese at good profit. Creamerie
which have been equipped to make chees
during these periods have had an advar
tage over those which could not. This, theI
Is cheesemaking possibility for the cream
cry. BY being prepared to make chees
duringany period when cheesemaking pay
better than buttermaking. both the cream
cry and the patrons and also the food SUI
ply OF the country may benefit.
All creameries which decide to tr
cheesemaking do not have to make til
same Kind OF cheese There are nearly q
dinerent varieties known so there Is ROOF
Tor choice. But to-day 1t is we'll to COZ
slider the advantages Of making cottae
cheese There Is a shortage Of meat an
the government is urging its conservation
, pound OF cottage cheese equals in foe
value pound Of meat, more than equa
1t as a source of protein. and 100 pound
or skimmilk will produce 14-18 pounds
cottage cheese as against only o.
pounds OF pork. In addition, when cottat
cheese Is made the whey which remain
iwill produce one-third as much pork as II
ekimmtlk. s" FROM Tho -.--H-~,-+ ~ n,