The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1922-01-26

ferfilizing valueT
3 Can you assist IN any way in re
9aeire the hauling cost Of the product
from the farm 70 the factory
TO- T. the arrangement II the
equipment b your plant and the meth
ods used n handling all The products
such that vii make the most efficient
operation and production q the best
quality Of products?
H. Do you know each day the total
amount q butterfat purchased in milk
and cream. and the amount Of butter
fat sold or made into various manu-
featured products? What is percent
age Of mechanical butterfat loss and
can Il not be reduced?
~ Are you utilizing exhaust
steam in pasteurizstion, washing.
heating and boiler feed purposes
IL. DO you make regular butter
moisture tests. regulate the tempera-
lures Of cream. control butter com
position, and obtain a profitable legal
percentage Of overrun?
IA. Have you arranged to store
sufficient ice for use in the creamery
throughout the summer season?
Is. Are you marketing your pro-
ducts to the best advantage?
is. Are your creamery surround
ings, building and equipment in san
itary condition at all times?
II. Have you studied your prob
lem Of surplus and how you will
handle these products to the best adj
vantage?
is. Do you leave your factory in
sanitary condition every day?
10. Do you keep in touch with the
dairy papers and latest books on
creamery operation?
Food Products and Inspection Service
A number of additional markets
have recently been designated in New
England where government food in
spections may be made. Burlington
has been added to the revised list and
is the only market in the State of Yer
mont where this service is now avail
able Any farmer, shipper, or receiv-
err desiring an inspection at this desig-
mated point should write, wire or
phone, Inspection Service, United
States Bureau Of Markets and Crop
Estimates, 402 Atlantic Avenue, Bos-
ton, Mass. Telephone: Main 6242.
Creamery Items
The new cooperative creamery at
Bethel is about completed. The direc-
tors hope to commence operating the
factory about February 1st.
The directors Of the newly organized
OF the factories in the state
met during the Dairymen's Convention
in Burlington, and organized cream
cry operators and managers associa-
ton. Constitution and bylaws were
submitted and adopted. The follow
ing board Of directors was elected:
]. B. Hoag, Grand Isle; A. d. Lynch,
West Hartford; f. C. Hills, North .
w. p. Frost, Brattleboro;
and b. C. Jennings, East Hardwick
Dairy Market Briefs
Butter.--Increase in production and
receipts Of foreign butter have been
The chief factors in causing the de-
slime Of butter prices. The lower price
evel will undoubtedly help in reducing
he imports Of butter from foreign
countries and will increase consump-
ion. Creameries not having regular
outlets for print butter should pack
heir bptter in large tubs. If the but
.er is consigned to the New York mar
let, it should be packed in ash tubs.
Cream.-There is little demand for
iweet cream at the present time.
Creameries having permits to ship in
o the New York City market will find
IN excellent demand for 20 per cent
iour cream.
Cheese-Soft cheeses are in very
United demand.