CREAMERIES. 309 



be kept there, and the cellar could be used very well for 

 both purposes. A plan of this kind would be preferable 

 to the use of ice, and would be cheaper in the end. The 

 use of ice for. the cold storage of butter and for the cool- 

 ing of dairies will be treated of fully in a future chapter. 



CHAPTER XXII. 

 CREAMERIES. 



The creamery is a co-operative dairy, in which the 

 labor is done by one person, either hired by the owners 

 of the farms which supply the milk, or by the owner of 

 the creamery. Usually they are of two kinds : private 

 business establishments which purchase cream at a stated 

 price from the patrons, or joint stock concerns in which 

 the capital is procured by the sale of shares, the share- 

 holders being any persons who may desire to invest 

 money in such an enterprise. A creamery is of the 

 greatest advantage in any community where a sufficient 

 number of cows are kept within convenient distance for 

 gathering the cream, as a large number of families are 

 relieved of the care and labor of making butter, by sell- 

 ing the cream ; the butter made is of far better quality, 

 being made under the best conditions by one person who 

 is an expert, and it is also all alike, which is important 

 in marketing the produce. 



The following description of a very successful creamery 

 in Connecticut may be given as a type of what a cream- 

 ery should be, how it is managed, what it costs, and the 

 results gained. It is a joint-stock concern, having a capi- 

 tal of 13,500, divided into 140 shares of $25 each, and 

 no shareholder can hold more than eight shares. The 



