CKEAMERIES. 3:^1 



Before closing this chapter, the following directions, 

 given by Mr. John Gould, of Ohio, a well-known dairy 

 expert, for the information of persons about to embark 

 in the creamery and factory business, may be read with 

 much benefit. The information given relates more par- 

 ticularly to Ohio and the Western States. 



"A. suitable building vail cost $300 to $600, according 

 to construction, and the machinery as much more. It 

 is always better to get estimates from reliable houses 

 in the dairy furnishing business. Don't fall into the 

 hands of the ' creamery sharks ' who rope in the farmers 

 only to wreck the business and make $5,000 by the 

 operation. Deal only with the best houses and firms. 



'' A creamery can afford to pay what cream is worth, 

 not what inferior store butter will bring. An inch of 

 cream in the common deep pails represents a pound 

 of the finest creamery butter, worth in the market three 

 or four times that of poor, white store butter. Cream 

 should be purchased on the basis of what fine butter 

 brings in New York, Find out by correspondence what 

 It will cost to collect the cream, make and market the 

 butter ; add a reasonable sum for your investment, and 

 give the rest to your patrons. Cream should be bought 

 about five cents below New York butter prices. 



" Butter and cheese can be made with well water if it 

 can be had in abundance. A butter-room papered on 

 both sides of double walls will be all right if a shallow 

 tank of running water is kept in it. Ship the butter as 

 fast as made. The market has got through paying fancy 

 prices for ^storage' butter. A room to keejy butter in 

 IS not needed. Don't set up a summer butter factory 

 The market now has threefold too much butter in the 

 summer and not enough in winter. This makes high 

 prices m winter and low prices in summer. It costs no 

 more to winter a cow that gives thirtv pounds of butter 

 per month than to winter a dry cow, if one goes at it 



