444 Agricultural Journal of Victoria. 



CREAM DELIVERY. 



By P. J. Carroll. 



Now tliat the private separator appears to have come to stay^ a 

 few words on the importance of a proper system of cream delivery 

 may not be out of place. The export trade of this State was 

 established on a firm basis prior to the introduction for general use of 

 the private separator. The bulk of the butter manufactured at the 

 commencement of the export trade was made from milk received at 

 the factory or branch creamery^ where it was delivered daily, separated, 

 and in the case of creameries, conveyed as soon as possible to the 

 central factory, taken charge of by the manager, and placed in a 

 suitable room, the temperature of which was controlled by refrigera- 

 ation. Whatever disadvantage this system appears to have had, as is 

 evidenced by the introduction of the hand separator, there is no gain- 

 saying the fact that the factories still adhering to the old system, have 

 continued to make good progress, and have kept in the front rank 

 for quality. The same cannot be said of factories situated in districts 

 where the home separator system has been established. 



The introduction of the private separator and its general use, no 

 doubt has had a detrimental effect on the average quality of Victorian 

 butter. There is no wish to attribute this directly to the hand 

 separator, as there are many contributing causes, the principal one 

 being the fact that the use of the private sepai-ator has taken away 

 from the factory manager the influence and control he exercised over 

 the suppliers when they delivered their milk daily at the factory, it 

 has also made them independent, and placed them in a position to 

 withdraw their support with the least provocation. Carelessness in 

 the handling and storing of cream on the farm, also the length of 

 time kept before sending to the factory is another of the causes, not a 

 little of the latter being attributable to the unhealthy competition 

 existing between the various factories for the purchase of cream ; 

 little or no regard being paid to its condition. 



Cream from private dairies is often delivered at the factory in a 

 condition that would permit of a first quality butter being made from 

 it ; and on the same day, and at the same factory, cream was received 

 and paid for at the same rate, that was in such state as to be hardly 

 fit for making an eatable butter. This quality it may be added is 

 always churned separately, and the butter sold at from 2d. to 3d. per 

 lb. below normal values, and generally at less than the price paid the 

 supplier for it. If the question be asked why is this class of cream 

 not paid for according to its value, the answer is owing to the competi- 

 tion above referred to. If second quality price is paid, the supplier 

 takes his cream elsewhere, and will do his utmost to induce his friends 

 to do likewise. It does not seem a business transaction to pay more 

 for an article than it can be sold for, but the fact of the matter is the 



