MILK AND ITS PRODUCTS 



191 



FACTORY PRODUCTS 



180. Creameries. This name is commonly applied to 

 fac ories manufacturing butter on a large scale and from 

 mile supplied by several or many herds. The amount of 

 butter made on farms 

 decreased 7 per cent in 

 the 10 years 1899-1909, 

 but the amount made 

 in factories increased 49 

 per cent. The great 

 advantages of the fac- 

 tor- system are the 

 saving in labor and the 

 higl ler price obtained 

 for :he product. 



Ill Some places the 



milk is taken from the farm to the creamery for separation. 



This is known as a whole-milk creamery. In others the 



farmers separate the cream at home with 



fl small separators and deliver the cream to 



^_J\,__ ^ ^-^ the factory. Some creameries are owned 

 by the farmers and operated on a coop- 

 erative basis, while others are owned by 

 individuals or companies. 



Many centralizer creameries have re- 

 FIG. 62. Good 



butter ladles. Butter cently originated in the Central and 

 JK^dT' hfld Weste States. Such creameries are 

 located in cities where shipping facilities 

 are good, instead of in a cream-producing neighborhood. 

 Cream is purchased by local agents or shipped direct to the 

 company by the producer. Shipments are at times made as 



FIG. 61. A hand butter worker. Where 

 butter is made in lots of five pounds or more 

 a worker should be used. 



