STUDIES IN THE MARKETING OF FARM PROD- 

 UCTS IN FRANCE AND ENGLAND 



By Emmett K. Carver and Grafton L. Wilson, Collaborators 



IN THE Office of Markets of the United States Department 



OF Agriculture during the Summer of 19 13 



(Printed by permission of the Office of Markets and Rural Organization, 

 United States Department of Agriculture) 



CHARENTE BUTTER 

 By Emmett K. Carver 



EVER since the advent of the Phylloxera in the department of 

 Charente, and the consequent destruction of the vineyards, 

 the cooperative creameries have been a great source of wealth to 

 the farmers. These creameries have spread throughout the de- 

 partment of Vendue, Deux-Sevres, the two Charentes, and Vienne. 

 Those visited were in Charente and Deux-Sevres. Nearly all the 

 creameries are members of an association which has as a nucleus 

 the government creamery school, and their methods and organiza- 

 tion are very similar throughout the country. We will take one of 

 the most successful creameries, that at St. Christophe-sur-Roc, near 

 Niort, and trace its butter from the milk to the consumer, and 

 then compare this creamery with other creameries of the district. 



The St. Christophe creamery is the property of an association 

 of farmers. Any farmer living within collecting distance of the 

 creamery may become a member. 



Each morning the milk is collected in carts by employees of 

 the creamery. In most creameries this is charged to the farmer, 

 but the creamery in question does it for nothing. The cream is 

 separated immediately on collection and the skim milk is returned 

 to the farmers the next day when the whole milk is collected. 



851 



