174 DAIRY TECHNOLOGY 



The farmers' local creameries, on the other hand, have 

 the advantages of having easier access to a large supply of 

 fresh sweet cream at a minimum cost. These local cream- 

 eries have the building and much of the costly machinery, 

 such as engine, boiler, vats, etc., the initial expense of which 

 does not need to be charged up against the ice-cream 

 department. They also sustain a minimum loss on any 

 surplus cream. In case that the ice-cream consumption 

 is diminished, as is usually the case during cold weather, 

 large city ice-cream manufacturers often lose money on 

 their sweet cream. The creamery can turn this surplus 

 cream into butter with scarcely any loss. 



Since the price of butter is always low in summer, at 

 the time when production is greatest, any method of con- 

 verting the raw material at this time into a higher priced 

 product would seem to be worthy of our consideration. 

 The manufacture of ice cream has been tried and proven 

 successful in the creamery. 



Advantages. — The chief advantages of ice-cream making 

 as a side line in local creameries are as follows: 



1. The profits from this product are materially greater 

 than those obtainable from butter during the summer. 



2. The creamery is already equipped with steam, ice, 

 power and a suitable building for the manufacture of ice 

 cream. 



3. The local creamery is in a position to secure fresh 

 sweet cream direct from the producer. 



4. The local creamery can supply its own and neighbor- 

 ing towns with this product with greater ease and efficiency 

 than can a large factory in a distant city. 



As in starting any new line of business, it must be taken 

 up on a small scale to begin with. A suitable market must 

 be found for the product. Some creameries are so located 



