38 DAIRYING 



457. When customers of this kind are once obtained they 

 will soon become attached to the butter and notice the difference, 

 between their butter and all other butter. The butter of each dairy 

 has its own* characteristics and it is because of this fact that some 

 customers are willing to pay $1.00 per pound and more for butter 

 of a certain dairy. The price of farm dairy butter in general is 

 not so high as that of creamery butter, but a higher price is paid 

 for some farm dairy butter than for any creamery butter. This 

 shows the opportunity there may be for selling farm butter for 

 fancy prices, but in order to do this, considerable time must be 

 given to the farm butter making and it is generally more profitable 

 for a farmer to devote his time to economical milk production and 

 sell his milk or cream to a creamery than it is to make small 

 quantities of butter to sell at the best price he can get. 



BUTTER MAKING FROM SEPARATOR CREAM. 



458. The making of butter from separator cream has many 

 advantages over the making of butter from gravity cream. The 

 richness of separator cream can easily be controlled and when 

 skimmed from perfectly sweet milk the cream should be in the 

 same condition from day to day and give an opportunity for making 

 butter of a uniform quality. Such an opportunity is more within 

 the grasp of a farm butter maker than a creamery butter maker 

 because the former has the cream from his own separator only, 

 while the latter receives either milk or cream from many farms. 



459. The process of making butter from separator cream has 

 been studied and developed to a high degree of efficiency during 

 the past fifteen years. Many different machines and methods have 

 been tried and certain ones of these have stood the test of time 

 and proved their fundamental importance to the industry. These 

 methods and general principles apply to farm as well as to factory 

 butter making and some of them will be given more in detail than 

 already described in the preceding pages. 



