The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1921-05-14
VERMONT CREAMERY
AND MARKET NEWS
Cooperative Creameries Beneficial TO
Farmers-Big Slump in Butter
and Cheese Prices

MONTPELIER, May 14.-State CO..,
operation in manufacturing and market
ing is the main theme of the Vermont
creamery and market news letter for
May. just issued from the state depart
ment of agriculture by V. r. Jones. dairy
manufacturing specialist and l.. c. Null
holland, field agent in marketing. The
letter SAYS in part:
The cooperative dairy factories in the
state are an important factor in the sue
cess of the dairy farmer. 1t is through
these factories that the farmers milk and
, cream is handled and marketed efficient
~, economically and In n sanitary man
ner. thus returning to the producer
prices which viii compare favorably with
the prices received by producers in other
sections which do not have cooperative
factories to- handle their products. In
almost every Instance the net returns of
the producer are higher than the net re-
turns 10 the producers who handle and
( market their milk and cream individual
/ ly.
The cost of butter containers is 80 high
that creamery managers are compelled
To carefully consider these costs unless
they are receiving premiums for their
butter over the fiat market price.
The small spruce tubs 90, 20 and 80
pounds cost approximately two cents
per pound for the butter packed in them.
AZ the present time the 10-pound tub
costs 20 cents; the 20-pound tub -
2 cents and the 3O-pound tub II cents
each. The J0-pound spruce tub which
costs - cents figures the cost at IL cents
per pound of butter. The 60-pound ash
tub figures about the same. The 60
pound crates in round and square five
pound boxes costs $40 each or cost
of about three cents per pound on the
butter. With these high containeg costs
CrcameFies should receive "a premium over
d .
set these costs
The 20. 30. and 4O-pound boxes for
print butter are the lowest priced CON
tanners ut the present time The price
figures about one cent pound on butter
However. the demand for print butter is
not strong at this season as at other
times. Surplus butter must be packed
in tubs. ln view of the high costs of
butter packages it behooyes the cream
cries when contracting to supply butter
regularly TO carefully consider these
costs.
| Requests have been received at this
( Office recently for the assistant creamery
manager. one buttermakcr. one creamery
bookkveper. one receiver and grader of
milk and cream and one milk aud cream
| tester. For further information regard
ing these openings. write the Dairy Man
ufacturing Specialist. .
Dairy factories contemplating the man
] ufactUre. of cheese as q means of dis
posing of surplus milk or with the in
tention of manufacturing quantities
Throughout the year have some difficulty
i'm arriving at a fair basis for figuring
the value of the skim milk used. The
following basis is suggested as prac-
teal in computing the value of the sl,im-
milk. The price of milk Is based OF the
butter quotations. Ii viii generally be
found to be true under normal conditions
that the price of market milk per quart
! - annrnNinpTply nnp-siyfh nf tho mr.
vailing market price for butter This
price converted to 10 pounds value t4G5
quarts to cwt.1 less handling charges and
transportation charges equals the price
of milk. The butterfat in the milk is
figured at six cents per pound over the
butter quotation plus 20 per cent churn
gain. The difference between the whole
milk prices and the buttegfat value rep
j rescnts approximately the value of skim
milk
Butter.
! The butter markets experienced the
| usual spring slump during the latter part
of April. and suffered heavy declines in
, prices. Abnormal trade conditions are
the chief factn' in causing the break ut
this time. With the price declines the
demaud for high quality fresh butter is
fairly firm. Within short time there
will be an increased delDand in round and
= | square boxes.
Cheese.
} Almost every variety of cheese is suf-
: fering the price declines along with other
, dairy products. There Is n stronger de-
: mand for hoop cheese at the present time.
Cream
The demand for sweet cream is firm
: Dealers in New York city are calling foT
; 20 per cent sour cream. If more of the
clpameries held permits to ship milk and
l cream into that market they could de
! vclop permanent outlets with large de-
maIitlS.