1889.] PUBLIC DOCUMENT — No. 4. 233 



These are some of the reasons why the price of creamery 

 butter has been higher than dairy batter in all our leading 

 markets. This fact can be easily proved by reference to 

 market reports. The diflerence in price in favor of the 

 creamery has been for some years, and probably will be for 

 the future, fully equal to the total expense of making and 

 selling the factory product. So that the dairyman who 

 troul^les himself with the labor and care of making and sell- 

 ing his own, buying salt and boxes, etc., and in many cases 

 taking the risk of working his wife or mother into a prema- 

 ture grave, does it all, not only for nothing, but at con- 

 siderable loss. In the quantity of butter made, I suppose I 

 am. now on new, and some may think on doubtful, ground. 

 But I fully believe that in a well-conducted creamery a 

 greater gain is realized by its patrons in the increased quan- 

 tity of butter made than in the higher price it brings. 



Case No. 1 was a trial for two weeks in March, 1887, 

 with a small dairy, using small, open tin pans and a dash 

 churn. The next two weeks the cream from this dairy was 

 sold to our creamery, all other conditions being as nearly as 

 possible the same in each case, and the price at which the 

 butter sold not varying half a cent per pound. The amount 

 of money realized by this patron was a little over 36 per 

 cent in favor of the creamery. The price being the same 

 per pound, surely it follows that the gain was from an in- 

 crease in the product. 



Case No. 2 was a test for one year with twenty-two cows, 

 using a Cooley creamer and barrel churn. The cream during 

 the next year w^as sold to the creamery. The price per 

 pound in this case did not vary half a cent ; but the increase 

 in money realized was 17 to 18 per cent, due allowance 

 being made for all changed conditions. Other cases have 

 l)een reported to me more pronounced even than No. 1 ; 

 but not being conducted by myself, and perhaps not with 

 due care, I will not vouch for them ; will only add that our 

 creamery has over sixty patrons. I have interviewed many 

 of them concerning this point. Nearly all know that we are 

 making more butter for them than they formerly made. All 

 were satisfied ; a few keep no accurate accounts, and could 

 make no reliable statement. 



