CO-OPERATIVK BUTTER MAKING. 101 



Dairy Conference by Mr. Thomas Collins, the agent. Three 

 trials were made, and it performed its work perfectly. Seventy- 

 five pounds of milk was creamed in twenty-seven minutes at each 



trial 



The advantages of this method of creaming milk are that neither 

 milk rooms, creamers or ice are called for. The milk is creamed 

 directly from the cows, and the skim milk can be appropriated to 

 the use desired without provisions for storage. In these several 

 directions there \n a saving of expense which may well receive con- 

 sideration. It is also claimed on good authority that more butter 

 can be realized from a given quantity of milk than by olher 

 methods. Wliile this is probably true, yet it cannot be set down 

 as having been established beyond question. 



An objection to the system, in co-operative work i:< that it re- 

 quiies the concentration of the whole milk at a common centre, 

 and the return of the skim milk to the farm when' it is wanted for 

 use. In a scattered c<»minunity of daiiymen where a coiisideralde 

 portion of the milk would have to be taken over long distances this 

 would prove a serious obstacle to patronage, and is a matter that 

 should receive consideration when deciding between this and the 

 cream gathering plan. On the contrary a community of dairymen 

 centrally located might will consider which of the two systems is 

 best adapted to the conditions in which they find themselves placed. 



Where the separator system has been established the usual course 

 taken is to set up separators at several points radiating from a cen- 

 ter, and transport the cream after separated to the common center 

 for making into butter. The cost of a side establishment for this 

 purpose fully equipped, approximates $l,tOO. 



