4 THE BOOK OF BUTTER 



County, New York, in 1856. R. S. Woodhull was the 

 owner and George George the first butter-maker. Later 

 George became the proprietor. Soon afterward many 

 creameries were organized, especially in the central 

 western states. 



Most of the creameries at the present time are small 

 and they serve only the dairy-men of the immediate com- 

 munity. They are cooperative or stock companies. 

 They make whole-milk butter, or gathered-cream butter, 

 or they receive both whole milk and gathered cream. 

 They range in size from an output of less than 50,000 

 pounds to approximately 1,000,000 pounds of butter per 

 annum. 



The large centralized creamery does not obtain the 

 supply of milk-fat from one community only, but it 

 reaches out to many states. It is interesting to know 

 that such creameries have prospered best in regions 

 where there is not much dairying, for in the strictly 

 dairy districts there is enough raw product to supply a 

 local creamery. 



Among the many large central izers, probably the 

 Beatrice Creamery Company, the Blue Valley Creamery 

 Company, the Fairmont Creamery Company, and the 

 Hanford Produce Company are the most extensive. The 

 largest makes approximately 15,000,000 to 20,000,000 

 pounds annually. Most of the large centralizers have 

 several plants in which they manufacture butter. It is 

 said that the Hanford Produce Company of Sioux City, 

 Iowa, makes more butter in one factory than any other 

 creamery in the world. The output of this factory is 

 probably more than 12,000,000 pounds of butter in one 

 year. This has been the development of the creamery 

 industry in sixty-one years in this country. 



