to time prescribe, and shall make a full re¬ 
port to the stockholders of their proceedings. 
They shall fill all vacancies in the offices of 
the corporation that may occur, and the per¬ 
son so chosen shall continue in office until the 
next annual meeting. 
Article VI.—The President shall preside 
at all meetings of the stockholders and Direct¬ 
ors of the corporation; in his absence the Sec¬ 
retary shall call the meeting to order and a 
President pro tain, be elected. 
Article VII.—The Secretary shall duly 
record the votes and proceedings of the stock¬ 
holders and Directors at their several meetings 
in a book to be open at all times to their in¬ 
spection. At each annual meeting and such 
other times as may be required by them, he 
shall make a report of the transactions and 
condition of the corporation. He shall re¬ 
ceive from the salesman the proceeds of all 
sales made, and shall collect all other moneys 
due the association, and shall immediately 
pay the same to the Treasurer. He shall dis¬ 
charge all such other duties as are specially 
required by law, aDd the By-laws, or the Di¬ 
rectors of the corporation. He shall duly no¬ 
tify the stockholders of all meetings of the 
corporation. He shall give good and sufficient 
bonds for the faithful performance of his du¬ 
ties. In the absence of the Secretary at any 
meeting of stockholders or Directors a Secre- 
trry pro tem. shall be appointed. 
Article VIII.—The Treasurer shall have 
charge of and safely and securely keep the 
money and valuable papers of the corporation, 
aud cause to be entered in books kept for that 
purpose a correct statemenc of all the money 
received and paid out on account of the cor¬ 
poration, which book at all times shall be open 
to the inspection of the Director and stock¬ 
holders. He shall at each annual meeting 
make a report of all his accounts and a state¬ 
ment of the business and financial condition 
of the company. He shall in behalf of the 
corporation, upon order of the Directors pay 
and discharge its proper indebtedness, and to 
this end, but for no other purpose, make, 
draw, and accept, in the name and behalf of 
the corporation, checks, notes and drafts. He 
shall perform all duties required by law of 
said officer necessary for the interests of the 
corporation, and shall give bonds to the 
corporation in such sum as the Directors may 
require for the faithful performadce of the 
duties of bis office. 
Article IX.—The proceeds of the business 
shall be appropriated as follows: A dividend 
of five per cent per annum upon the capital 
stock shall be paid the stockholders from the 
proceeds of the business of the company, as 
the Directors may determine. The balance of 
the receipts after the payment of all expenses 
and the said five per cent upon the capital 
stock of the company, and withholding for a 
reserve fund a sum not to exceed one-fourth of 
a cent on each pound of butter made, shall be 
divided among the patrons of the creamery in 
proportion to the amount of cream furnished 
by each under such direction as the Directors 
may prescribe. 
Article X —The annual meeting of the 
stockholders of the corporation for the election 
of officers and the transaction of any other 
necessary business, shall be held at the office 
of the corporation on the second Saturday of 
March in each year. Written notice of the 
annual meeting shall be sent by mail or other¬ 
wise to each stockholder’s postoffice address 
at least six days before the day of meeting. 
Additional notice may be given by publishing 
the same in one or more of the local 
newspapers two weeks before the day of 
meeting. Special meetings of the stockholders 
may be called by the Directors at any time 
by stating the purpose for which the meeting 
is called aud notifying each stockholder as 
directed for the annual meeting at least three 
days before the day of meeting. Regular 
meetings of the Directors shall be held on the 
first Saturday of each month aud special 
meetings may be held whenever the chairman 
may choose to call them. 
Article XI.—These By-Laws may be 
altered or amended at any annual meeting of 
the corporation by a majority vote of the 
shares of stock represented in the meeting, or 
at any meeting called for that purpose, pro¬ 
vided, however, that no alteration at any 
other than the annual meeting shall be valid 
unless a majority of the whole number of 
shares of the stock of the corporation shall 
be represented at such meeting. 
Article XII.—The capital stock shall be 
fixed aud limited at the sum of twelve hundred 
dollars, and shall be divided into 120 shares of 
ten dollars each. The shares shall be num¬ 
bered in progressive order, beginning at 
number one. No certificate of shares shall be 
issued until the full amount of ten dollars per 
share has been paid upon the stock described 
in it. The certificate of stock shall be signed 
by the President and countersigned by the 
Secretary. 
IS THE CREAMERY AN UNMIXED 
BENEFIT? 
HENRY STEWART. 
Creameries an advantage to unskillful but. 
ter-makers, but a detriment to skillful ones- 
the latter lose, if patrons, for the benefit of 
the former; good dairy butter a better 
keeper than creamery ; dairy butter-mak¬ 
ing a pleasant and profitable occupation. 
No doubt the establishment of creameries 
has been of great advantage to the average 
dairymen. But, as we are told in the Scrip, 
tures that some things otherwise questionable, 
may be done without offence because of our 
human weaknesses, so the creamery may very 
well be considered as a sort of makeshift for 
the benefit of 1 ‘the weaker vessels” of the dairy 
It is an institution aptly fitted for equalizing 
burdens, giving an extra load to the strong 
aud thus relieving the weak. Consequently it 
is a sort of jug-liaudled affair, of which the 
advantage is mostly on the side of the careless) 
neglectful and least skillful patrons, whose 
shortcomings are made up by their better aud 
more skillful associates. That there are many 
good and useful things about the creameries I 
admit; but that there are very good reasons 
why I should not patronize one that might be 
next door to me, and why competent dairy¬ 
men who are able to take care of themselves 
might well also decline its help, I think can be 
made as plain as the sun at noon-day. The 
creamery, in fact, is for the use of those far¬ 
mers whose wives have sat for their portraits 
to that most excellent artist, Mrs. Wager- 
Fisher, in her graphic pen pictures of the dark 
side of farming—the sad-faced, over-worked, 
put-upon, ill-helped and worse supplied far¬ 
mers’ wives who had much to do and little to 
do it with; whose husbands and boys lie abed 
while they milk the cows, or whose men folks 
sit on the fence and watch them trudging 
through miry yards and filthy stables, ill- 
odered and foul, doing the milking, and who 
but for the creamery would have had a puddle 
hole or a musty cellar to set the milk in and 
would have had all the churning and slopping 
to do long after nightfall. I have seen such 
dairies within a few miles of where Mrs. Fish¬ 
er’s home is, or used to be, and they are the 
chief gainers by the creamery. 
When a great weight is lifted some one has 
to do the I’lilling, and who do the pulling to 
lift this class of patrons to the general level of 
the creamery? Clearly those who could go 
alone, those farmers who used, before there 
were any creameries, to sell their 10, 20, or 50 
tubs of summer-made butter in the fall and 
winter, and such butter as, after having been 
kept in the sweet, fresh, cool dairy for four 
or five months, had all the fine qualities of the 
best grade of butter, which the butter of the 
creameries cannot retain a month. Winter 
dairying is now an indispensable need because 
of the poor keeping qualities of the average 
creamery butter, made especially for use 
fresh. And this immediate use is rendered 
necessary because of the old leaven of unskill- 
fulness which is for a time covered up by the 
proportion of saving goodness contributed by 
Ihe more skillful patrons who lose by the 
association. 
Hence the creamery has no uses for the bet¬ 
ter and especially none for the best dairymen, 
and so far as these patronize it they suffer a 
heavy load in the carrying of the inferior 
members. The help of the creamery, too, is a 
loss to these dairies. They have been in the 
habit of using the most improved methods; 
their cows are well kept and fed, and are of 
the best kinds; the wives and daughters, and 
the men, too, are skilled in the art of making 
good butter, and by joining in with the 
creamery they abandon an easy, pleasing 
domestic occupation, and pay other persons a 
considerable sum of money for doing for them 
what they can do for themselves and without 
any undesirable labor or pains. The work of 
a well-appointed and well-managed dairy is 
not hard or wearisome. On the contrary, it 
is a pleasant and attractive pursuit, as widely 
different from that of the ill-managed busi¬ 
ness as the keeping of a well-furnished house, 
with all the improvements, garden, flowers, 
library, music, etc., is different from the care 
of a dirty, ill-provided cabin, where the 
sloppy mud flows in at the back door, and the 
pigs and fowls take their noon-day naps at the 
front steps. 
If there were no adequate demand for good 
butter the case would be different and all the 
cream good, indifferent, bad and very bad, 
might be dumped together in the churn and 
the butter sold within a week at a fair aver¬ 
age price. But good butter never need go 
a-begging. One neighbor of mine has sold 
her butter all throtigh the summer for 35 
cents a pound while the ordinary butter has 
sold for 10, 12 and 15 cents and fair butter for 
20 cents. Suppose we had a creamery; the 
whole make would have sold for 20 cents, net¬ 
ting 15 or 16 all around. Is not this fact 
quite sufficient to show that the creamery is 
not altogether advantageous, but that along 
with its good points it carries manifest dis¬ 
advantages? 
CREAMERY QUESTIONS. 
T. D. CURTIS. 
ABOUT PRICES. 
“Does creamery butter command a higher 
price in the market than that made in private 
dairies?” The question does not fully and 
fairly cover the ground, for the reason that a 
good deal of butter quoted as creamery is 
made in private dairies. It is not so much a 
question of where the butter is made as it is of 
quality. The best butter, whether made in a 
factory or creamery, or in a private dairy, if 
put up in tubs as standard size and style, is 
quoted as creamery-made, the private dairy¬ 
man so branding his butter because it is 
assumed to be made after the creamery 
method. Of course, it commands a higher 
price in tue market than that of inferior 
make, which is quoted as private dairy. But 
in many instances private dairymen who 
make a uniformly superior article, and have 
built up a market among special customers, 
get prices above the creamery and all other 
quotations. The private dairyman who under¬ 
stands his business and has a properly select¬ 
ed and bred herd, and feeds and cares for it 
in the best manner, having in his Own hands 
the control of all the conditions and surround¬ 
ings, including the handling of the milk, ought 
to and generally does make a better article of 
butter than any creamery or factory depend¬ 
ing upon a promiscuous lot of patrons for 
cream or milk. Few, if any, first-class dairy¬ 
men are willing to pool their cream or milk 
with the average set of creamery or factory 
patrons. Hence the tendency is among the 
more advanced dairymen to make up their 
milk at home, thus not only saving the ex¬ 
pense and trouble of transporting it to a fac¬ 
tory or creamery, but securing a finer and 
better article of butter. 
OTHER CONSIDERATIONS. 
“If the creamery butter commands the 
higher price, why ?” The foregoing partially 
explains the why. But there is another side 
to the question of prices. While our best pri¬ 
vate dairymen make creamery butter and get 
extra prices through special customers, there 
is another and larger class of private dairymen 
who lamentably fail in the quality of their 
Sutter. They not only make in small quanti¬ 
ties, as a usual thing, but turn out an inferior 
article. A great deal of it is sold at the coun¬ 
try stores, where the price is uniform for good 
bad and indifferent butter, for the reason that 
the buyer is afraid to properly discriminate 
in quality and price, lest he offend some of his 
customers and lose their trade. If a fine ar¬ 
ticle comes in, it goes at the same price as a lot 
greatly inferior, and is either mixed in with 
the rest, when it is worked and packed for 
market, or is set aside for the use of the store¬ 
keeper’s family or for some special customers 
who want the best butter at the lowest price. 
It is not improbable that the best of this store 
butter when packed goes into the market as 
private dairy. As a horse trainer remarked 
in my hearing, “There are tricks in all trades 
but ours and ours is all trick!” There are 
tricks in the butter trade aud the brand does 
not always indicate the origin. But it is safe 
to say that inferior private dairy butter com¬ 
mands a lower price in the market than the 
average creamery butter. 
ADVANTAGES OK THE CREAMERY SYSTEM. 
“From a business point of view, is the 
creamery system a success?” As much so as 
any business. There have been notable fail¬ 
ures, but they have, as a rule, come from 
counting too many chickens before they were 
hatched, and from making extravagant ex¬ 
penditures where there was a basis for but a 
small or moderate business economically han¬ 
dled. Where the requisite number of cows 
are a-sured, and the man understands his busi¬ 
ness and practices reasonable economy, the 
qreatnery is as safe as any business under the 
sun. It has many advantages over the poor 
private dairy. It makes up the same mate¬ 
rial at less cost, produces a uniform article of 
good quality—if not the very finest—and sells 
in large lots, which is always an advantage 
in securing {a price. For these reasons, the 
poor dairyman, who does not understand his 
business or lacks the facilities for conducting 
it successfully, can get more money out of his 
dairy by sendiug his cream or milk to a cream¬ 
ery or factory than he can by working it up at 
home and taking his chances on the market 
with a small lot or a single tub filled with seve¬ 
ral churnings. Quality does not always fix 
the price. We know of an instance where a 
private dairyman sent a tub of butter to a Chi¬ 
cago commission merchant, on trial, and, af¬ 
ter a good deal of delay, got a return of 10 
cents a pound! The same butter—for it was 
good—sold to buyers in his own town for 25 
cents a pound—as much as creamery butter 
was then selling for. 
I believe these answers fully cover the 
ground and account for some of the milk in 
the cocoanut. The poet says, “Things are not 
what they seem.” Market quotations for but¬ 
ter are not an exception. 
CREAMERY NOTES. 
JOHN GOULD. 
Creamery butter-making a relief to the farm 
household ; humanizing and educating 
effects on the patrons; of special help to 
'•'•scrub ” farmers; the oil-test for guaging 
cream. 
Butter-making at a creamery makes the 
home life of the dairy farmer one of far less 
exacting labor for the farmer’s wife and fam¬ 
ily, as the dairy work is almost completely 
revolutionized. The labor of milking can 
be then performed wholly by the “men folk,” 
who should do this barn-work and do it 
tidily, cleanly, and well. The milk is then 
put directly into the creamery cans, and 
there it remains until the cream mau comes 
for it. The milk is quickly disposed of by 
conveying it to the young stock, to which it 
should be fed warm and sweet, as they thus 
get its full feeding value. The farmer’s wife 
thus relieved of the work of milk-skimming, 
butter-making, aud kindred matters, has this 
spare time to make home more attractive, 
cultivate the refining graces, and if she may 
elect, may with her daughters become well 
informed and become acquainted with the 
better class of literature of the. day. The 
change in the household couldn’t help being 
better if so ordered, and the refining in¬ 
fluences will be observable in the whole fam¬ 
ily, if such a thing is possible. Funerals alone 
can make changes in some households. 
The creamery must have an effect upon the 
habits of the patrons. The rules for patrons 
make regularity, tidiness, study, and improve¬ 
ment necessary, or there is a failure to secure 
good results so that the patron will be a loser. 
It must make him a better dairyman, for it is 
cream results that he is after, and he 
soon finds that a poor dairy cannot be fed in¬ 
to good results, and he must get better cows, 
have better stables and barns, feed rations 
that make good milk, and not beef. He will 
soon begin to compare results with those of 
better dairymen, and s»ek to correct his errors. 
He will soon find that comfort is the great 
motto to be hung conspicuously in his barn. 
He will soon find out that milk for the cream¬ 
ery needs to have cream in it, and that bulk 
of milk or cream is no indication of its value 
for butter, and he will recognize the fact that 
a butter cow need not be the size of an ele¬ 
phant. Study in this matter will make him 
an adept, not only in selecting cows for the 
creamery, but in breeding them and feeding 
them as well, and the creamery will have a 
double effect on the farmer, both intellectually 
and financially. 
Yes, the .creamery will help the “scrub” 
farmer, because he can at small expense start 
to do better. He need not say “I can’t suc¬ 
ceed at a bound, and so won’t try.” The start 
can be easily made. Stables can be made 
better; clover and fodder corn can be cheap¬ 
ly raised for the big, cheap ration. Ice can be 
had cheaply—for the gathering—and the cow 
that he has can be treated better; more like 
the “great mother” she tries to be; and less 
like the scrub steer the farmer so often tries— 
unwittingly, maybe—to make her. Sires of 
good families of dairy cattle can be had cheap, 
and if a breed once selected is held on to, aud 
not changed every year for some other breed, 
the “scrub” dairyman will soon find himself 
possessed of a fine herd of high grades, and he 
himself, as he fosters their development, will 
have left the ranks of “scrub farmers.” 
The oil-test, in competent hands, is the fair¬ 
est system of according to each dairyman the 
pro rata value of the cream delivered at a 
creamery. The test is now so accurate that it 
will indicate within six pounds to the 1,000 
pounds of finished butter. No weight of milk 
or cream, no bulk measure of either, will be 
better than a guess, simply because it does not 
eliminate the individuality of cows or dairies. 
The oil-test is not as yet absolutely perfect; 
but it is substantially so; ten times more so 
than the churn test, for the latter leaves from 
11 to 20 per cent, of foreign matter in each 
100 pounds of butter, and from two to nine 
per cent, of the original butter value of 100 
pounds of milk goes off in the buttermilk uu- 
churned. The oil-test is undergoing rapid im¬ 
provement and will soon be the established 
arbitrator in determining cream and nnlk 
values. When this is accomplished, selling 
cream on a pro rata footing in co-operative 
factories will be a practical system of equal 
justice to each patron, and will be a factor 
that will weed out poor dairies and unprofita¬ 
ble cows, and make the dairy industry one 
that will rank for intelligence, thrift and 
profit, with any other feature of farm 
economy. 
Madison, Wis. 
THE COW FOR THE CREAMERY. 
L. S. HARDIN. 
How to select a herd: not more than one first- 
class dairy animal in five or six thorough¬ 
bred or scrub heifers; proportion of good 
milk and dairy beasts in half-a-dozen 
selected cows ; how to make up the natural 
loss ; grades better than pure-breds for ordi¬ 
nary farmers owing to their superior hardi¬ 
ness; breeding grades most profitable-, the 
“ general-jmrpose ” cow. 
I am asked what, in my opinion, is the best 
cow for the creamery. In order to treat this 
subject intelligently, let us first understand 
what is here meant by the term creamery. It 
is a factory where butter is the chief product 
made from milk furnished by dairymen living 
in the immediate vicinity, aud the creamery 
