Bringing In The Cream 



(("ciiitnnivii friim imirc -'>^ 



In rt'viewins: this table it i? interest- 

 ing: ti' nute that the ransre of receipt.- 

 varifs from as l<iw as 6.1 per cent in 

 Ma\ rtti'iveii from I'iatt County to as 

 hieh as M per cent received from Cham- 

 paitrn Coiiiity. In April. Piatt rnunty 

 supplie<l S p»-r cent of its total vnUime 

 for that month and Chanipaicn County 

 suppliiil ."'S.O per cent. Vermilion Coun- 

 ty liki \vi>e furnisheii a very low pentnt- 

 aee of the availal'Ie volume. 



The low Volume supplied from these 

 two ci'Unties may he partly due to the 

 fact that other co-operative creameries 

 are opiratinjr trucks in these counties. 

 \'ermi!ion County has deen sened for 

 a nuniher of years hy the Cooperative 

 Creamery at Crawfordsville. Indiana and 

 these truck operator.* are still f.peratinqr 

 in that county. Part of the territory in 

 Piatt County is heinvr served by a co- 

 operative creamery at .■\twood. Outside 

 of thesi- two counties it is ditficuh to ex- 

 plain why there should be so larjre a 

 variation between Champaiirn and For<l 

 Counties which are furnishinir the hiyh- 

 e~t percentage of butterfat. 



In some instances" we have believed 

 that in some counties the territory is 

 ncit biinir thorouffhly covered. This was 

 brcutrht out some time aeo tiy Shelby 

 County. Shelby is almf>st three times as 

 larce as Ford County, yet Ford had five 

 truck opi-rators while Shelby had only 

 three. .Vuturally. Ford County should be 

 able to assemble a lot mfTe cream he- 

 cause of havinL' more haulers. This 

 merely emphasizes the importance of 

 secunnu' more haulers in Shelby County 

 atiri having eacl^ hauler concentrate oti 

 a -in;;ller ana. 



flur future. proL;rani for increased 

 volunie mu^t l>e such that it will con- 

 centrate our etforts in working the 

 territory ititen-ively. Truck salesmen 

 oporatiny two routes brine the cream 

 in twieo a we<k frf>ni each rr^ute. They 

 <liouIii !:ot be permitted to service too 

 irreat a ti iritory. There seems to be a 

 tenrlency on the part of these salesmen 

 to want to pick out the lart'er pro- 

 duce! ». Tlii- results it! crettinir a load 

 niort- .]uii-kl,v. yet it means driving many 

 more )nii>< !•! secure the load. 



It! order '<> luiilii our V(dume up as it 

 -hould !•' . our creamerie- will have to 

 adof.t ciotinite policie- on this point. It 

 will bo 'i^-i-issary to limit each truck 

 -alo-iiia; to pcrhap- not mor<> than two 

 tow, -hip- or throe at the most and re- 

 nuiro hini to -eeuro a-; nearly lOo per 

 cent ot' ti.>- availalde cream in the ter- 

 ritory allotted to him. as i)os^ible. 



Ref< rrinir ti' thi-^ particular di-^trict 

 known a- the Champaijrn District, it 

 shoubi t.' ■.•■tod that the total potential 



ioitterfat available in the liistrict 

 amounts to T.ll*;.:.':!! lbs. This butterfat 

 is produced by th< farmers in the dis- 

 trict, owned by them and they in turn 

 own their own creamery. Therefore, 

 there is no b^jrical reason why all of it 

 shouhl not be securtd. If we fail to se- 

 cure all the cream, it merely indicates 

 that tht proiiucers in the district do not 

 understand the advantajies in processing 

 their own butterfat in their owr, plant. 

 If each and every producer would real- 

 ize that the only reason any creamery 

 is williiiy to purchase his butterfat is 

 to make a prolit from it. then he should 

 realize that if he puts his cream thru 

 his ..wn creamery, such profits would 

 n\ert to him in patronajre dividen<is. 

 This idea should ni>t be difficult to pet 

 over to every producer. Once he under- 

 stands it. he will soon becin to patron- 

 ize his own creamery. 



Next ill importance to buildinjr up a 

 lai>re v.dume in a creamery is improv- 

 inir the (piality. The greatest sinple 

 chanire made in the methiid of handling 

 butterfat throutrh the co-operative plan 

 and the way it has been handled before 

 the co-operative has entered the field. 

 IS the chantre of trucking it from farm 

 to plant twice a week rather than for 

 the t"armer to take it to private cream 

 stations whenever it is convenient and 

 finally reach the creamery. This chance 

 in the m(thod of [irocurement has re- 

 -^ulted in raising the averape prade of 

 lutter aiiproximately two points. Im- 

 provement in the quality of butter made 

 ii-. our co-operative creameries rests 

 larpely with the producer. A butter- 

 maker can only make a prade of butter 

 ccprrespondinp to the prade of quality 

 of cream furnished the creamery. 



Tlie principal points which the pro- 

 ducer should keep in mind in order to 

 be able V' furnish the hiphest quality 

 of ereaiii to his own plant, are a'^ fol- 

 low-: 



1 Produce clean cream and keep it 

 clean. 



lat Ke. p cows healthy, clean udders 

 and think- l.ef..ic milkinp. 



(b) Keeil all dusty and hiphly f la- 

 No red I'leds such as hay. silapc and tur- 



nit>- after milkinp- never befiire. 



Ill .Milker- should wear clean clothe-^ 

 and milk with clean dry hands. 



nil Keep cream separator in room 

 that 1- free from dirt, du'^i. vermin and 

 foiil odor-. 



Ill Kepulate -t-parator to -i [larate 



:;ii to .".."i per cent cream. 



2. Colli (ream Prnmplly and Keep 

 Cool. 



(a) \e\ei add warm i ream to cold 

 cream 



([■I ''o.,l ilie cream inimediatelv after 



separatinp it iiv placinp it in the cold- 

 est water available. Stir the cream oc- 

 casionally to hasten coidinp. 



let Ke»'|> the I'ream cool until picked 

 up by your truck salesman. 



td) Truck salesmen should protect 

 cream while enroute. 



It should bi- clearly understood by 

 every patron of our co-operative cream- 

 eries that his County Farm Bureau and 

 the Illinois .-Xpricultural .Vssociation 

 are a very important asset to his 

 creamerv because these orpanizations 

 are constantly strivinp to assist the pro- 

 duci'r in buildinp up stronp institutions 

 of this kind. County Farm Bureaus arc 

 holdinp special meetinps from time to 

 time in their respective counties where 

 the creamery propram is the major point 

 of discussion. The County Farm Bureaus 

 and the State .Association are constantly 

 in touch with the prepress made in the 

 creameries, not only from the standpfiint 

 of improvinp quality but also of hold- 

 inp operatinp costs to a minimum and 

 maintaininp efficient .business manape- 

 ment. 



.An interestinp development that has 

 taken place Iietween the County Farm 

 Bureaus and the several subsidiary as- 

 sociations of the Illinois Apricultural 

 .Association is the help that these or- 

 panizations are pivinp each other. For 

 example, all truck drivers in a cream- 

 ery district that are distributinp prod- 

 ucts of their respective service com- 

 panies are at all times urpinp producers 

 to patronize their creameries and piv- 

 inp other valuable information to pro- 

 ducers alonp this line. Likewise, truck 

 salesmen who are assemblinp cream are 

 not overlfiokinp the importance of in- 

 forminp non-members about Farm Bu- 

 reau service and in urpinp farmers to 

 patronize the service companies, to in- 

 sure their cars in their own mutual in- 

 surance company, secure their life in- 

 surance from the Countr.v Life Insur- 

 ance Company ;ind in short, every sub- 

 sidiary orpatiization is pluppinp for 

 ev.'iy otlier com[>aiiy and the parent 

 <.rpanizatioii. the Illinois Ayricultur.'il 

 \--oiialioii. 



The averape cost to wheat propram 



sipners lor adiiiini-terinp the plan locall.v 

 the tirst year was a little less than I'L-c 

 per liu. of farmers' allotments. .Ad.iu^l- 

 nient payiiiei!t- wire 21'c per bu. 



I'ncle .\h says one reason why some 



folks like to keep a dop is because a dop 

 .iKvavs flatters its master. 



The Illinois \pri('ullural Mutual In- 



-uiance Co. has a|>proximately Hi.fHMl 

 policies in force, a pain of nearly 1.000 



-itiee the lii-t of t he vear. 



I. A. A. KKt ()l{l> 



