259] THE MANUFACTURE OF BUTTER 35 



tive and revenue standpoint. The farmer and creamery 

 should, of course, be allowed a reasonable " overrun ", but 

 it does not seem fair to make the consumer pay for an un- 

 due portion of water included in the butter. 



Special products and the utilization of by-products are 

 receiving more and more attention in the dairy industry. 

 In recent years many creameries have installed machinery 

 for the manufacture of ice-cream. 1 There is some risk 

 attached to this enterprise because the demand for ice-cream 

 cannot always be readily estimated. The manufacturer 

 must pay attention to the changes of the weather, to holi- 

 days, and to special events, such as picnics, conventions, 

 etc. The extent of the demand for this product in rural 

 communities and small towns is largely dependent upon 

 conditions under which it may be bought. If creameries 

 can make its accessibility easy to prospective customers, 

 they may expect an important gain from a portion of the 

 cream that otherwise would have to be sold at a lower 

 profit in the form of butter. According to reports from 

 creameries received by the Dairy Division of the U. S. De- 

 partment of Agriculture, the profits on a pound of butter 

 fat in making ice-cream are 51 cents more than in making 

 butter. 2 



The most important by-products of the creamery are 

 skim milk and butter milk. Creameries that receive hand- 

 separated cream exclusively have, of course, no skim milk, 

 and in this case the skim milk is left on the farm in a good 

 condition. When whole milk is received at the creamery 

 the farmers take the skim milk back with them, although, 

 owing to the fact that it is run into a large tank and allowed 

 to stand some time, it is frequently not very good feed for 



1 Circular 188, Bureau of Animal Industry, U. S. Department of 

 Agriculture. 



2 Ibid. 



