122 CANADIAN DAIRYING. 



caring for the cream on the farm. It also reduces the 

 expense for creaming machinery, as one hundred 

 separators would cost from $7,000 to $10,000, while 

 about one-tenth of this sum would purchase power 

 separators for creaming the milk at the creamery. 



The labor of running and washing a separator and 

 caring for the cream will amount to about two hours 

 daily, which will be worth $70 to $75 per year. Add 

 to this the interest on money invested and ten per 

 cent, for depreciation in value, and it will be found 

 that if the milk can be hauled for five cents per one 

 hundred pounds it will be cheaper to send the whole 

 milk to the creamery. 



The disadvantages are the extra cost of hauling, 

 the poor quality of skim-milk returned from many 

 creameries, and the extra cost of manufacturing a 

 pound of butter. 



To sum up, the cream-gathering creamery is well 

 adapted for certain districts in fact is the only form 

 of creamery which is practicable but we may not 

 expect to make a quality of butter suitable for the 

 highest export trade by adopting this system. The 

 whole milk creamery is more expensive to operate, 

 but is favorable for producing the highest quality of 

 butter, and in the end is the form of creamery which 

 will pay farmers best in the well settled dairy districts. 



The practice of taking in both milk and cream, and 

 mixing the cream gathered from the farms with the 

 cream separated at the creamery, is fraught with 

 danger unless the cream be pasteurized sweet or 

 churned separately, which is not practicable in many 

 cases. Some creameries mix the sweet cream with 



