American Butter Factories. 
7 
of furnishing the New York market daily with a certain amount of 
cream. These creameries, managed on the associated system, 
return to the farmer a much larger profit than he is able to 
obtain individually. The manager of the creamery not only 
takes charge of the milk, &c., as it comes in, but sales are 
effected by him of all milk delivered. 
Members of the association deliver milk night and morning, 
when it is measured and properly credited to them, and no 
further trouble is had with it on their part. 
Usually the city milk-dealers make contracts with the cream- 
eries for a certain quantity of milk and cream during the season, 
or for such time as may be agreed upon. 
Payment is made weekly, or monthly, at so much per quart, 
at the creamery, or at the nearest railway station. 
A part of the milk is skimmed and the cream put up in cans, 
which, when ready for shipment, are placed in wooden tubs 
made tapering towards the bottom. The space between the 
cans and tubs is then packed with ice, the covers fastened down, 
and in this way the cream goes to market, where it arrives in perfect 
condition. 
As fast as payment is made for milk-sales the money is 
divided among the patrons in proportion to the quantity of 
milk delivered. All the transactions are kept, of course, in the 
manager's books, which are at all times open for inspection and 
investigation. 
