IO4 



margin of profit per pound and had but little interest in quality 

 as long as they could get quantity. 



With the advent of the separator these were pushed too far 

 into the gathered cream creamery districts, and milk was hauled 

 from 10 to 20 miles. 



A reaction had to come and did come with a vengeance. The 

 sale of hand separators was pushed not only where they legimate- 

 ly belong, but also where creameries and skim-stations were doing 

 good work. Separator agents, in their anxiety to sell, claimed 

 there was no need of cleaning the hand separators every time 

 they were used, and the result has been a deterioration of the aver- 

 age quality of the butter made in the former whole milk creamery 

 district*. 



Now I am willing to grant 

 that if the hand separators are 

 kept clean, if the cream is proper- 

 ly cooled, and if it is delivered as 

 often as the milk is, then just as 

 good butter can be made, but 

 there are too many ifs in the 

 proposition, and the system has 

 to be run on a large scale involv- 

 ing long railroad shipments if 

 the full economical benefit of 

 centralization is to be obtained, 

 and this fact has evolved a new 

 system. 



THE CENTRALIZED CREAMERIES. 



This book is not written for 

 centralizers and I shall only re- 

 fer to the troubles and dangers 

 of the system. 



First of all, it is a system 

 which requires a special freight 

 rate from the railroads and as such is dependent on these when 

 once an expensive plant has been established. 



Secondly, there is a limit to the profitable concentration of all 

 manufacturing plants, even those of steel, and how much more 

 those of butter. 



The strongest point claimed in its favor is "uniformity," but 

 with from six to twenty- four or more different daily churnings 



(Fig. 89) 



