lEHSEYMAN D. M. STUTZMAN 

 "Separating is easy with electric pow- 

 er." His ten cows produce 20 gallons of 

 cream each week. 



TUBBING A CHURNING OF 92-SCORE 

 Louie McBumie (with tamper) and Dick Stewart pack a 1000-pound chumiul to 

 be sent to the central butter cutting plant in Chicago. A tub holds 64 pounds. 



Successful Cooperation 



THE STORY OF THE FARMERS 

 CREAMERY AT RL00MI1VGT0]\ 



By LARRY POTTER 



/f SK Dave Stutzman, McLean 



, j^ -fi county, why he breeds pure- 



^^r / bred Jerseys and he'll likely 

 tell you — "To have cream for my 

 coffee." 



While Dave likes plenty of golden 

 Boston coffee, he also fancies his Jerseys. 

 And, if you were to pin him to it, he'd 

 admit that he admires the cream checks 

 he gets from the Farmers Creamery Com- 

 pany of Bloomington, too. 



Not long ago, Dave tried to get 

 more cash from his herd by selling whole 

 milk. He and Mrs. Stutzman got along 

 15 days without cream in their favorite 

 beverage. Their only consolation was 

 the hope that their milk check would 

 amount to more than cream checks had. 



"When the milk check came we found 

 that we had made as much selling cream 

 in seven days as we got for milk in 

 fifteen. That was enough for us. We had 

 missed our coffee cream and the pigs 

 missed their skim milk, too," Dave says. 



The Stutzman herd consists of ten 

 cows, all less than four years old, and 

 25 head of heifers and bulls. Older 



cows are sold to other breeders. Cream 

 production averages 20 gallons per week 

 and usually grades A. 



When the McLean County Farm Bu- 

 reau came into being in 1913 with Dave 

 Thompson, now associate editor of Prairie 

 Farmer, as farm adviser, Stutzman's land- 

 lord, Carl Roman, paid his tenant's dues. 

 Both owner and operator profited by the 

 investment. 



In the 25 years that Stutzman has 

 farmed Roman's 417 acres he has spread 

 hundreds of tons of limestone and ma- 

 nure and has grown legumes every year. 

 Land that was too poor to grow grass is 

 now one of the most fertile farms in the 

 community. 



Another Farmers Creamery patron is 

 A. L. Prosser who lives 11 miles south- 

 east of Bloomington. He milks 19 head 

 of high grade Holsteins from which he 

 gets around 45 gallons of Grade A cream 

 each week. 



Prosser separates the milk as soon as 

 it is taken from the cows. The cream 

 is run directly into a can set in a cooling 

 tank in a modern milk house. In three 



milkings Prosser gets a ten gallon can 

 of cream. He takes such perfect care 

 of his cream that it is always sweet and 

 cool when it gets to the creamery. 



As a producer of quality cream, Pros- 

 ser is constantly urged by butterfat buyers 

 to shun the cooperative creamery. He 

 admits that he has dickered with many 

 and sold to a few other buyers. But he 

 has always returned to the Farmers 

 Creamery. The reason, he says, is that 

 his own marketing agency pays the most 

 in the long run. 



"When other creameries are short of 

 fat they'll pay more but as soon as they 

 have all the butter they need they'll go 

 to skinning you," he says. 



A. L. farms 309 acres which he bought 

 in 1934. He feeds all his grain to the 

 cows and 200 pigs. He claims that pigs 

 thrive best when they have an ample sup- 

 ply of skim milk. 



Before he bought his farm, when he 

 lived nearer town, Prosser sold whole 

 milk on the Bloomington market. He 

 learned how to handle dairy products 

 properly, experience that has stood him 

 in good stead as a cream producer. He 

 prefers his present mode of dairying to 

 milk production. 



Farmers, like Dave Stutzman and A. 

 LA. A. RECORD 



i 





