CREAMERIES AND CHEESERIES. 1 17 



patrons to appoint their own salesman and treasurer, 

 as the manufactured goods belong to the patrons and 

 not to the factory owner, unless he buys the product 

 before or after manufacturing. 



The cost of manufacturing milk into butter or 

 cheese is usually assessed at so much per pound. In 

 the case of whole milk creameries the rate varies from 

 three to four cents per pound of butter, after the milk 

 is delivered. In cream-gathering creameries the cost 

 is somewhat less. In cheeseries the price varies from 

 one cent to as much as two and one-half cents per 

 pound, including the cost of hauling the milk. If the 

 cost of hauling the milk and making the cheese is above 

 two cents a pound, it is difficult to make the business 

 pay, as in seasons of low prices there is little for the 

 producers of milk after deducting the cost of manufac- 

 turing. In the case of joint-stock factories it is custom- 

 ary to charge non-shareholders an excess rate of ten to 

 twenty-five cents per hundred pounds of cheese or but- 

 ter. To guard against a shareholder having a large 

 quantity of milk manufactured at the lower rate, it is 

 customary in some factories to allow so much milk to 

 be made at shareholder's rate, but any milk in excess 

 of this must be paid for at the non-shareholder's rate. 

 In order to induce as many patrons as possible to send 

 milk, some factories have a uniform rate for all, as 

 the shareholders claim they get sufficient pay in- the 

 lower cost of manufacturing where the quantity is 

 large. In the case of a surplus after paying all run- 

 ning expenses and paying for repairs, this is divided 

 among the shareholders of the company according to 

 the stock which they hold. 



