The Caledonian-record. [volume] (St. Johnsbury, Vt.) 1920-current, 1922-07-14

they will sell whole milk
below its value as butter fat and
by-products, At the same time
they %over-suppiy their market to
! such an exteent as to keep the
price OF whole milk below its nat
ural level. If every farmer could
be made to understand that with
the right use of skimmilk 1t is
worth SOC a hundred when hogs
are selling for SO a hundred and
grade calves at their present
prices, there will be less on the
part of farmers to sell milk for
direct consumption. However,
there are too many farmers who
are willing to sell their milk at a
little more than butter price, as
they do not care to engage in rear
ing young stock. This style Of
farming does not appeal to them.
It is to their tastes to feed cows
and devote their entire energy sim
ply to milk production. 1t is not an
easy matter to change the tastes
of these men. If it were, the prob
lem Of marketinp fluid milk could
be much simplified. Wrat is need
be much simplified. What is need
bend the value of raising young
stock and the kind of farming that
naturally follows. There would be
no surplus fulh milk in the mar
ket today if we had more such
farmers.
"A second factor causing dis
%turbances in the attempt that has
been made to obtain a price for
fluid milk out of proportion to the
price of other dairy products. This
has stimulated a desire upon the
part of the producer to sell his
milk rather than his cream and to
keep the skimmilk on the farm.
The price for fluid milk must be
higher than that received for but
ter fat, for it, costs more to pro-
duce it and there is being lost to
the farmer the reeding value of
skimmilk. But in the past certain
organizations have put the price of
fluid milk too high and that Great
ed a large surplus, which is eXpen-
sive to handle it the city and the
returns made to the producer were
unsatisfactory.
"Third factor that might be
mentioned is this: A number Of
good men, though misinformed,
have held tenaciously to the opin-
ion that the prices of butter and
cheese have no influence or should
have none, upon the price paid for
liquid milk for direct consumption.
There may be a few places in the
! United States where the milk sup
ply is no more than is needed for
direct consumption but in most
sections a considerable amount Of
. milk is manufactured into butter
! and cheese, and it is shortsighted,
indeed, for any enc in such terri
tories to hold that the prices of
butter and cheese do not influence
! the price of fluid milk.
"There are many examples of
farmers in cheese factory and
, creamery territories who have left
, these institutions and have shipped
y their milk. 1t is their product that
y has very often broken the price
Of milk and depressed it far below
its butter and cheese value. To
attempt to establish an artificial
price or to ignore definite econo-
: mic laws will in the end lead to
disturbances which are sure to pro
duce bad results.
I ut is our opinion that efforts
should be made By every coopera-
tive marketing company to edu-
cate its producers regarding the
feeding value of skimmilk and
whey. They should also be inform
Il ed that the prices of butter and
cheese influence largely, if they do
not determine, the price of fluid
4 milk"
July Butter Scoring
The July Butter Scoring contest
( viii be held at the Grand Isle Co
operative Creamory Grand Isle,
d Vermont. The scoring will be held
\ at two p. M, Julv 18th. Samples of
I butter should be sent by express
Il prepaid OF parcel post so as to
4 arrive not later than July 18th.
i The Grand Isle Cooperative
Creamery which is located on the
largest island of Lake Champlain
II was organized ana started opera
n tons in 1918. While this plant is
not strictly a butter manufacture
4 ing plant, and is not a modern
type of factor" let a large vol
ume of business is done in hand
4 ling fluid milk, cream and butter
\ and it has been very successful
Z under the management of Byron
Hoag. Grend Isle is one of Yer
mont's most scenic spots.
4 Dairy Market Briefs
/ Milk The price Of market milk
4 advanced a cent a quart on the
Boston and New York City mar
4 kets on July LIST. The Boston price
is " cents per quart delivered in
4 Boston. The New York price is
i 1922 per hundred pounds of three
\ per cent in the two hundred mile
1 zone.
Butter The butter markets
continue very firm. Consumption is
very good, and large quantities
are moving into storage. Export
demand during the latter part of
June were instrumental in causing
a slight increase in prices.
Cream The demand for
sweet cream continues to be large