The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1921-11-17
VERMONT CREAMERY AND
AARhET NEWS LETTER
Why Should Vermont Cooperative
CreAmeries Federate?

has been IN many quarters a miscon
eeption of the plans and purposes oi
the proposed federation Of Vermont
ereameries A word as 70 the need foi
such federation is perhaps timely
Vermont produces in round numbers
1000, 900 900 lbs. Of milk annually
Less than 30 per cent Of this is ship
ped out Of the state as fluid milk, the
balance being manufactured into
cream, butter, cheese and other pro-
ducts. Our production varies from a
low Of 44,O00. 900 lbs in November TO
q peak Of l07 ,0oo,OO lbs. In June,
Less than half Of our November pro-
duction is shipped Is fluid milk. 0nly
about 20 per cent Of our June produc-
ton is 80 shipped. Our greatest prob
lem by far is TO manufacture and sell
efficiently that part Of our production
which is not sold ss fluid milk. The
quotations Of the United States Bu-
reau Of Markets show a difference Of
10 cents per pound in the current
price Of 92 and 81 score butter. Al
though not so apparent there is new
ertheless an equivalent difference in
price between poor and good dairy
products Of all kinds.
We have in Vermont about thirty
cooperative creameries owned and op-
s..,.l - tka d.frtypaan uhou thew
serve. These ereameries are in many
instances suffering for lack Of efficient
management Their products are not
bringing highest prices because the
quality Is not what il should be.
These creameries now do business OF
approximately 100000 annually.
An investment by them Of one per cent
OF this sum in federation TO employ
the best talent available in creamery
management, the best skill and ability
in processing, handling and selling
dairy products would, in my opinion,
bring in ten times this sum by effect
ing economies in handling products, in
buying supplies and in increased value
Of the better product The organlza-
ton should reach every farmer patron
with view to seeing that only good,
pure, sweet milk and cream be deliv-
cred 10 the plant. The processes OF
handling and manufacture In the
plants should be 80 standardized that
only the best possible milk, cream,
butter, cheese, etc, would be offered In
the market and then there should be In
the market a salesman TO make con
tracts with customers 70 see that the
most efficient service possible Is given.
A large volume Of standard quality
product with service TO the consumer
should be the end and aim Of the Yer
mont Federation. Demand, price,
profit and a dairy industry establish
ed on q firm foundation will surely
follow.
Winter Dairying
The surplus production Of milk in
Vermont is much greater during April,
May and June than during the months
Of October, November and December.
II more dairymen would have their |
rows freshen in the fall there would be
. more even production throughout 1
he year, which has a number OF ad- |,
over spring freshening OF
lows. These advantages are as fol- !
cvs:
Q) Higher prices are obtained for ,
larry products
(2) Contracts can be made for 9
rreater amount Of products at a prem {
um for the year, which results in less r
urplus products TO be sold on the fat I
market quotations. +
(s) The labor on the farm is more
qually distributed throughout the
ear. Cows that freshen in Tic spring
re in full flow Of milk and need the Il
est care as well IS the calves, at the o
ane time the farmers attention must {
e given over 70 spring work on the b
arm. With cows freshening in the A
all giving full flow Of milk in the v
inter, more time can be devoted to e
ae care Of his dairy, as well IS giving q
Employment to his hired men, which Il
,etas as a rule better gsade Of help. ei
az The lactltion period is length s,
bed and the total production FOR the a
sar /: greater Spring cows milk C
navy during the grass season, but fan
7 eonsidc rably with the drer pas- +
lres and when the frs, cold weather m
mes. the cows arc about dry. FAll q
US can al once be started en- good y
inter ratior ard after si1 months II
hen ,n grass feed and for a time the &
~ of milk wil be about IS great as n,
AZ from fresh cows S.
t5) Fall calves are more desirable n
an spring calves, because they come a
a time when more care cen be Civ 3
them BY the farmer. s-d When az
sAned they can be put on { ass a. =,