234 



THE AMERICAN FARMER. 



where a large number of dairies are massed together; besides the objections to the transpor 

 tation of the milk or cream would be avoided, milk usually depreciating somewhat by trans 

 portation. But unfortunately, model private dairies are very rare, as the dairy products 

 found in the markets everywhere clearly prove; and taking all things into consideration, 

 there can be no possible question but that the creamery system, as at present carried on, is a 

 great improvement upon the old method, which resulted in about as many grades of butter 

 being put upon the market as there were dairy farms in the country, the majority of the 

 quantity being exceedingly poor, and what might be termed &quot;dairy grease.&quot; 



The great mass of the butter of the future will doubtless be made by creameries, a fair 

 proportion of it being now so manufactured, for over them will be exercised an intelligent 

 supervision, directed by the improvements resulting from the experiments and labors of the 

 specialists, who devote so much time in ascertaining the best methods of butter making, while 

 a sufficient amount of capital necessary to the carrying out of the constant improvements in 

 the process will $y this means be employed. 



Butter when produced of uniformly good quality by creameries, soon acquires a reputa 

 tion, and there is a demand 

 for it which renders its pro 

 duction attended with such 

 profit as induces corporations 

 of associated dairymen to be 

 formed, and largely increases 

 the number of such establish 

 ments. From the many thou 

 sands of creameries in the 

 United States and Canada, 

 and from the general uniform 

 ity and constantly increasing 

 popularity of their products, 

 it will not be surprising if in 

 a few years in advance of the 

 present, it will be as difficult 

 to find a churn or a milk pan 

 in a farm house, as it is now 

 to find a spinning wheel or a 

 loom. Of course the system of 

 manufacturing will have to be 

 arranged to meet the special 

 conditions. A writer familiar with the creamery system of management gives the following 

 outline of a plan for a small creamery suited to the manufacture of both butter and cheese, 

 adapted to a hundred cows. In this plan it will be seen that arrangements are made for 

 setting the milk, and not for collecting according to the Fairlamb system; hence, it will of 

 course need to be modified to suit the special requirements and conditions, whether butter 

 only be made, or both butter and cheese, it being understood that a large creamery suitable 

 for a thousand cows can be managed much more economically in proportion, than a small 

 one; for instance: 



&quot;The owner of a butter dairy farm of 20, 30, or 50 cows must necessarily make use of 

 all the labor-saving methods of the creamery, and it costs little more to do the work for 100 

 cows, and scarcely any more for apparatus, than for 50. He may as well, then, gather in the 

 milk of his neighbors and add this to his own and work all together. In doing this it will 

 probably be better to purchase the milk at a stated price than to take it in any other way. 



EXCELSIOR COOLING YAT. 



