368 Dairy Factories in the United States, [sept., 



by the agents of the factory. The introduction of the separator, 

 however, revolutionised the system of management, and, 

 although cream-gathering creameries have not ceased to exist, 

 the milk itself is now generally sent to the central creamery or 

 its branches, which are known as " separating stations." As a 

 rule milk is tested and paid lor on the basis of its fat content or 

 butter-making value. 



According to the Census taken in 1900, there were in that 

 year in the United States 5,571 creameries, with 2,050 skimming 

 stations and 69 other branches. The quantity of creamery 

 butter produced was over 420,000,000 lb., of which 78*3 per 

 cent, was packed in solid form and 217 per cent, in rolls. This 

 distinction is due to market requirements and local custom. 

 Butter at the New York market, for instance, is sold in firkins, 

 tubs, or boxes, whereas it is generally sent in rolls to the Phila- 

 delphia markets. Creameries which are able to market butter 

 in rolls generally benefit, for although extra labour is required 

 and packages and railway charges cost more, the butter is more 

 attractive, it brings a higher price, and can be sold more 

 directly to the consumer, thereby saving the commissions of 

 the middlemen. The average price obtained for all butter by 

 the creamc ies in 1900 was very nearly iod. per lb. ; but 

 whilst the average for butter in rolls was 1 id., it was only 

 97d. for butter in the lump. 



The creameries are stated to require on the average 22J lb. 

 of milk, or its equivalent in cream, to make 1 lb. of commercial 

 butter. New York appears to have the richest milk of any of 

 the leading dairy States, its creameries making 1 lb. of butter 

 from every 21 lb. of milk received. New Hampshire stands 

 second, with a ratio of 21 J lb. to 1 lb. ; and California third, 

 21^ lb. to 1 lb. Minnesota, Pennsylvania, and Wisconsin are 

 alike, viz., 22 lb. as the average ; then Illinois 22% lb., Kansas 

 and Vermont 23J lb., and Iowa 24 lb. The ratio above- 

 mentioned indicates that the milk sent to the creameries has 

 an average of 3*81 per cent, of butter-fat, but for various reasons 

 it is not regarded as absolutely accurate, and on the assumption 

 that 23 lb. of milk are required to make 1 lb. of creamery butter, 

 the average of butter-fat would be 37267 per cent. The sale of 

 cream is a large and profitable business, and the total quantity 



