BUTTER. 205 



and this is one of the largest items of expense in conducting a 

 factor3-. After the cream reaches the factory the ripening, churn- 

 ing, working and packing are conducted exactl}- as in a private 

 dair}', except being on a h\iger scale and usually better sj'stenia- 

 tized. One good butter-maker, paid from $15 to $20 per week, 

 will do all the work at a factory for 200 to 250 cows. If cream 

 from more than this number is received an assistant to the butter 

 maker will be necessar\'. 



No factory on this plan can be profitable to its owners and patrans 

 which does not receive from its start, the ctcuii from at least 200 

 cows, and tlie most economical size is a factory with 400 to 500 

 cows contributing, and having two gatherers and two workers at the 

 factory. 



The plan for managing such a butter factory ma}- vary with cir- 

 cumstances. It may be jointly owned by the cow owners, and 

 managed by a committee of their numlier, or by a paid treasurer or 

 superintendent; it may be a joint stock concern, making the butter 

 for the cream owners at so much per pound, or a proprietarj- con- 

 cern, like any other factor}', owned b}' one or more persons, who 

 buy the cream outright from its producers, as their raw material, 

 and turn out butter as their manufactured product. The purely 

 cooperative plan is usually found the best for introducing the 

 system, but it often drifts into the proprietary- form in the course 

 of time. 



The cost of erecting and equipping a building for a Fairlamb 

 Butter Factory, or of fitting up a rented building for the purpose 

 will vary according to circumstances, from $1,500 to $3,500. The 

 latter sum will build and equip new throughout, in a substantial 

 manner, a factor}- with capacity for handling the cream of 500 

 cows. An approximate rule is $8 or $10 per head for the cows 

 included in the project, as the cost of starting the factory. The 

 details of the equipment and the management will necessarily var\- 

 with the place and the people concerned. 



It is necessary in all cases to keep the total cost of the butter- 

 making as low as possible. The main items of expense are these : 

 the interest on investment in factory, compensation of manager and 

 selling agent, wages of butter-maker and assistants, and of cream 

 gatherers, cost of power, whatever it ma}- be (steam is the best the 

 year round), wear and tear of fittings and utensils, and cost of 

 fuel, salt and packages. The aggregate of these items, plus 



