SIXTH ANNUAL YEAR BOOK — PART VI. 453 



mission which "will be 1.5, making the total expense 4.5 cents, 

 so that at this price, without premiums he can pay all expenses 

 of buttermaker's salary, expense of operation, freights and 

 commissions and have money left. And in this day of univer- 

 sal premiums of at least a cent a pound, and prices above 20 

 cents the year around it is not too much to say that a good 

 creamery should pay New York prices for butter fat — that the 

 farmer is entitled to get, for butter fat delivered at the cream- 

 ery, at least New York prices. Of course, if the creamery 

 hires the cream collected and hauled to the creamery, or if the 

 cream has to be handled by an agent or transported by freight 

 the cost of such collection must be borne by the farmer. Aside 

 from such expense, if the farmer does not receive New York 

 prices for his butter fat it is because of one of the following 

 reasons : 



1. The butter may not be as well sold as it should be. This 

 is the manager's fault and can be easily remedied. 



2. The overrun may not be as much as 20 per cent. If not 

 this is the fault of the buttermaker and can be easily remedied. 



3. The creamery may be so small that the butter is made 

 at an expense of two or two and a half or three cents a pound. 

 This can only be remedied by increasing the business, and if 

 this is not possible the creamery is thereby handicapped in its 

 competition with the larger creameries of whatever kind. 



4. The cream and milk delivered at the creamery may be so 

 poor that the best of buttermakers cannot make high selling 

 butter out of it. This is the fault of the farmer who produces 

 it and the buttermaker or manager who receives it and the loss 

 is almost altogether visited upon the patron. This fault can 

 only be removed by joint action of the buttermaker and the 

 patron. 



OVERRUN. 



Under present conditions of sharp and varied competition 

 among creameries it is necessary to the successful operation of 

 a creamery to make the most possible butter out of a given 

 cjuantity of fat — to get the largest possible legitimate overrun. 



