FARMERS' INSTITUTES. 61- 



has kept only a few cows and who had made his bntter at home and never 

 knew how much a pound of butter cost him or whether all or any of his 

 cows were good butter makers. There is lots of good butter made on 

 the farm today just as good as can be made at the creamery, and the 

 farmers who are making this kind of butter know what it costs to produce 

 this gilt edge article. And if a creamery starts in their vicinity generally 

 they are its first customei s. One of the greatest reasons why the cream- 

 ery is better than the home dairy is that its 



PRODUCT IS MORE UNIFORM. 



You can step into any of our wholesale butter houses and uncover 

 twenty different packages from as many different creameries, and there 

 will hardly be a shade of color difference. How is it with the twenty 

 different packages from the twenty different farmers? Hardly two will 

 'be of the same color. Which will sell for the better price as a whole? 

 The creamery every time, although the farmer butter may be of just as 

 good flavor and texture. The 



CREAMERY CAN MAKE YOUR BUTTER FOR Y'OU CHEAPER 



than you can i)Ossibly make it at home. Why? Because one man will 

 handle, with the improved machinery now found in our butter factories, 

 from 7,000 pounds to 10,000 pounds of milk, and manufacture it into 

 l>utter in one day. And the butter made from this milk will be all of 

 one grade as to color, texture and flavor. 



I BELIEVE IN THE CO-OPERATIVE SYSTEM OF CREAMERIES. 



By this system each and every man who patronizes it becomes directly in- 

 terested in it, for the more -pounds of milk that can be got to the factory 

 the cheaper will his butter be made. This also brings the patrons in con- 

 tact one with the other, and they begin to study each other's methods of 

 handling their herds and caring for their milk, and soon a system of 

 weeding out begins and only the best cows are kept. I have in mind one 

 herd; when our factory started this herd tested 2.8 per cent; now it tests 

 above 5 per cent, and yet this same man had been making butter and 

 selling it, as he had supposed, at a profit. What was the teaching of the 

 creamery worth to this man? 



The annual report of the Department of Agriculture for 1808 shows 

 that we are consuming more butter in the United States at the present 

 time than ever before, and also that we do not produce enough good 

 butter for our home suj)ply. I have had it asked me a great many times, 

 will we not overdo the creamery business? My answer has always been, 

 wiien that time comes then stop building creameries. 



DISCISSION. 



Q. Is not tlie P^lgiu pric-o two or throe eoiits below the average price for butter 

 sold on that day? 



O. H. True: No. 



Q. Why does creamery butter brins a higher price than dairy butter? 



E. A. Croman: Because of its uniformity in color, salt, texture and flavor. 



Q. If a man had GO cows, would it pay him better to make up his milk or send 

 to factory? 



