ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
37 
VHAT ADVANTAGE, IF ANY, HAS THE SYSTEM OF 
GATHERING THE CREAM OVER THE ORDI¬ 
NARY METHOD OF BUTTER MAKING ? 
I. H. WANZER, OF ELGIN. 
This system of cream, or what is more properly called, the Fair- 
amb system, is comparatively new, and all of its benefits have not yet 
jeen brought out, and we feel at a disadvantage when comparing this 
vith other plans better established. As yet this plan has shown to 
letter advantage in the newer settlements of the west, where stock 
aising has been one of the first points looked after. In fact it has be- 
ome a necessity to them. So well has it worked in the newer dairy 
listricts, that the older are now inquiring after it, and in many places 
he plan is already superceding the older methods of butter making. 
There are now six creameries within forty miles of Elgin being suc- 
essfully operated upon this plan, all taking the place of the old plans 
if butter and cheese making together. This plan we think will yet 
how dairymen how to get more good butter and less poor skim 
heese. There has been enough already developed in this system to 
atisfy all, that when compared with the old way of making butter at 
tome, the results are simply grand. Taking, as it does, the cream 
rom the farmer’s door, releasing him of the labor of making the but- 
sr as well as the expense of bringing about them those conveniences, 
equisite to make even a fair quality of butter, always paying him as 
luch for the cream that it takes to make a pound of butter, as the 
•utter would fetch after being made, and paying cash instead of store 
•ay. The manufacturer, with his improved appliances for gathering, 
hurning and working, convert the cream into an article for the ex- 
•ort trade, virtually bringing the most obscure farmer of the distant 
v^est, with his two or three cows, right into competition with his more 
ivored neighbor, who may chance to live near the great dairy centres 
f Elgin or Dundee, and instead of having to rely upon a home trade, 
n account of the low grade of his goods can have the whole world 
)r his customers. Now, at this age of dairying it would be folly to 
istitute a comparison between the new and old way, unless we can 
how money in favor of our plan. There is no argument so good 
mong men, and our experience leads us to believe dairymen no ex- 
eption to the rule. In my comparison I will try and show where the 
ollar comes in. 
To the private dairyman we say we will give you as much for 
our cream as good dairy butter is worth in the market, and furnish 
ou cans to set your milk in that will produce one-eighth more cream 
tan you can get off your pans. For instance, the farmer that makes 
ight pounds of butter per day through the year, one cow will give 
irn nine pounds per day, amounting to 365 pounds in the year at 
■venty-five cents per pound—$91.25. In addition to this, his skimmed 
lilk is left sweet instead of sour to feed young stock upon, and let it 
e remembered that he is relieved of the trouble of caring tor or 
ven skimming the cream. 
