382 * REPORT OF THE BUREAU OF AJSTIMAL INDUSTRY. 



Another advantage of ^ the creamery system is that the patrons are 

 led to keep a better quality of cows. The cows are necessarily tested 

 as to their cream-producing qualities, No farmer will keep a cow 

 that gives only five or six spaces of cream daily when on the same 

 feed another cow will produce eight or ten spaces of cream daily. 

 The cows are better fed, better oared for, and more cleanliness about 

 the stable is observed where there is a good creamery. It also pro- 

 vides ^an outlet for all the milk that can be produced and at a remu- 

 nerative price. This encourages the keeping of all the cows that the 

 farm is capable of, and also the increasing of the number of cows as 

 the farm improves. This means more manure, and that means more 

 grass and more feed and consequently richer and more productive 

 i arms. 



A good location is of paramount importance. A mistake here Is 

 beyond remedy. A dry soil, good drainage, good spring water, a 

 northern exposure of the work-rooms, a ground floor and conven- 

 ience to the highway ; railroad depot, and express office, are features 

 to be borne in mind in locating a factory. 



The greater the number of pounds of butter made from the same 

 outfit or creamery plant the less the actual expense per pound of 

 butter. Thus the co-operative creamery at Windsor, Conn., made 

 in 1888 30-J- per cent, more butter than in 1887, paid its patrons 12^ 

 per cent, more per pound, and the total expenses were only 9 per 

 cent, more, while really less per pound. 



It takes from 20 to 23 pounds of milk by this system to make 1 

 pound of butter. The dairies furnishing cream to the Wapping 

 (Connecticut) Creamery average 12 spaces of cream on 17 quarts of 

 milk, and the milk will weigh 36. 83 pounds. The average number of 

 spaces required for a pound of butter at this factory last year was 

 6.51 spaces, so that the average amount of milk required for a pound 

 of butter was only 20 pounds at the Wapping Creamery. A number 

 of other co-operative creameries probably do as well, but this is be- 

 lieved to be above the average. 



A fair sample of the way in which these co-operative butter facto- 

 ries increase their business is also shown by the experience of the 

 Ellington (Connecticut) factory. When it began business in 1884 it 

 had only twenty patrons, and at first made only 79 pounds of butter per 

 day. It now has nearly one hundred patrons, and last year made as 

 high as 1,000 pounds of butter daily. The following is a statement 

 of a summary of each year's business: 



Year. 



5* 



$8,775.34 

 7,290.^4 

 ',183.48 

 5,261,11 

 1, 



1887.... 



1886 ... 

 1885.... 

 1884... 



Pounds. 

 203, 834 

 149,097 

 118,107 

 80. 672 

 15, 737 



Cents, 

 4.32 

 4,88 

 5.31 

 6.53 

 9,74 



Cent*. 

 25.86 

 24.13 

 22.41 

 20.89 



$60, 864. 25 

 43,399.48 

 31,102.00 

 SI, 710.98 

 4,926.92 



Certain remarkable points in this record deserve to be emphasized. 

 Notice that with increased business there has been a constant reduc- 

 tion in the average expenses per pound of butter produced, and that 

 in 1888 the expenses per pound were over 50 per cent, less than in 



