CRKAMERY ORGANIZATIONS 31 



CHAPTER II. 



CREAMERY ORGANIZATIONS, CONSTRUCTION 

 AND EQUIPMENT. 



Creamery Organizations. Buttermaking started at the 

 "hub" of the dairy business, the dairy farm, in the days when 

 industrial development was in its infancy and when the farm 

 was not only the source of raw materials, but converted many 

 of its raw materials into finished products of commerce. 



The invention and adoption for industrial uses, of power 

 machinery, in the 19th century, made possible economic handling 

 of larger volumes of milk and cream and the manufacture of 

 larger quantities of butter than the product on a single farm 

 represented. The rapidly growing population in our towns and 

 cities demanded larger amounts of butter to be transported to 

 greater distances, than the neighborhood farm supply was cap- 

 able of adequately taking care of. The butter began to be 

 exposed to more unfavorable conditions, and more time elapsed 

 in its movement from the churn to the table of the consumer, so 

 that the matter of keeping quality required more specialized skill 

 and more elaborate equipment than was available on the general 

 dairy farm. The trend of industrial development and profit- 

 able manufacture demanded greater division of labor and occu- 

 pation, specialization, and centralization of effort. Business 

 enterprise and ingenuity and able financing saw inviting oppor- 

 tunities and unlimited possibilities. in butter manufacture on a 

 larger scale. 



These and many other results of the economic and indus- 

 trial evolution of the country were responsible for the gradual 

 development of the factory system of buttermaking, which 

 started after the middle of the last century, and which gave 

 birth to diverse forms of creamery organizations, until today 

 over one half of the butter manufactured in this country is made 

 in creameries, and practically all of the butter that enters inter- 

 state commerce and that supplies our large markets is creamery 

 butter. The butter that is still made on the farm is largely 



