14 How to Make Creamery Butter on the Farm 



"The same kind of butter still comes to the store. 

 Over-salted, underworked, worked too much, oily- 

 people won't buy it to eat, so we pack it in tubs and 

 send it to the renovating factory." 



Making good butter with an ordinary churn is a 

 fine art known to only a few people, and they get the 

 top price for all they can make. The market for good 

 butter is as steady as the market for cream. 



With the Minnetonna Home Creamery and Minne- 

 tonna Methods, anyone can make creamery butter, 

 and save that 30% which he is losing now. 



If You Have Only a Few Cows, 



there are two plans by which you can not only get 

 more money for the little cream you now handle, but 

 also open up an entirely new source of income. 



One plan is to buy your neighbors' cream and make 

 it into butter together with your own cream. Many 

 owners of Minnetonnas are adding tidy sums to their 

 income in this way. 



Paul Whitebread of Wapwallopen, Pa., writes that 

 he can pay his neighbors higher prices for their cream 

 than the co-operative creameries and still make a good 

 profit on it. Why? 



There are at least three reasons, the same three rea- 

 sons that enable you to make more profit on your 

 cream by making it into butter at home, as already 

 given. 



You surely would have little trouble buying your 

 neighbors' cream, especially if you offered them a lit- 

 tle more than the creamery or cream buyers. You can 

 also show them how they save time, trouble and labor 

 costs in hauling their cream, when they sell to you. 



