DAIRYING 53 



the farmers more prosperous, but it will increase the creamery 

 products in localities where factories have been in operation for 



some time. 



634. The Milk and Cream Supply of a Creamery. The 



butter made at creameries under present conditions is churned 

 from cream which is either separated at the factory from milk 

 delivered by the patrons or skimmed at the farm and gathered 

 by teams which deliver it to the factory. 



These two methods of skimming milk have given rise to 

 two distinct kinds of creameries, the whole milk creamery and 

 the gathered cream factory. A rather sharp distinction between 

 these factories has existed in the past, but it is becoming less 

 marked in recent years. Formerly the whole milk creamery re- 

 ceived nothing but milk and the gathered cream factory nothing 

 but cream; but at the present time the hand separators are so 

 extensively used by farmers that many whole milk creameries 

 now receive farm cream as well, and the exclusively whole milk 

 creameries are consequently diminishing in number. The gath- 

 ered cream factories on, the other hand are still without separa- 

 tors and are equipped and operated on about the same plan as 

 when first started. Each of the two kinds of creameries has its 

 peculiar fitness for butter making and for accommodating the 

 farmers who patronize them. The gathered cream factories 

 were the first ones started. They formerly were supplied en- 

 tirely with gravity cream, most of which was obtained at the 

 farms by deep setting the milk in cold water. At the present 

 time such factories are -receiving more or less hand separator 

 cream, as well as gravity cream, and the change from gravity 

 to hand separator skimming is rapidly being made in many 

 localities. 



635. Advantages of the Gathered Cream Factory. When 

 cream instead of milk is gathered from the farms, a larger terri- 

 tory can be economically drawn from because of the difference 

 in weight between the cream and the milk. The cream is only 

 about 15 per cent of the milk, and its transportation is less ex- 

 pensive, not only on account of its smaller weight, but because 

 there is no skim milk to be returned to the farms. The time and 



