44 
ILLINOIS STATE DAIRYMEN 5 S ASSOCIATION. 
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that of the cheese element. Milk will vary in its butter product; the difference ma 
be as great as 3 to 5. By the gathered cream system the man who had the best mil 
would have the greatest number of inches of cream, and would receive credit for i 
The butter value of cream may vary, but is small in comparison with two given quai 
tities of milk. By this system, milk produced by wholesome food, and set in car 
that are similar, and under conditions that are as near alike as possible, and the creai 
handled and manufactured by one method, will be inch for inch, practically equal i 
value. 
Unlike the old system, this plan puts an entirely new phase upon dairying, fc 
there is no massing good and poor material together and then dividing the resn 
without distinction. It is a plan that gives a man a dividend upon what was indivic 
ually furnished, and it is in this very individualism, though co-operatively treatec 
that makes this system superior to any yet devised. In the first place, the farmer i 
credited with the exact performance of his herd, so that instead of a weight of mil 
which may be good or poor, and in the end all be compelled to share alike in the fine 
product, cream from which butter is made is the standard, and the result of the on 
dairy is the criterion for which cream checks are given for an actual cream produci 
instead of for milk of unknown value, as we have just seen. 
The cost of erecting and running a creamery varies as does all other manufac 
turing industries. The creamery may cost $5,000, and yet no better butter be mad 
than in another where the cost did not exceed $1,500. As to the expense of the tw 
systems, it may be stated that at a whole milk factory where both butter and chees' 
are made, the total expenses (not including freights and packages) of manufactur 
will, for an 800-cow establishment, probably closely approach $7,000, and for a cream 
ery of an equal unmber of cows, $3,600 would be a fair estimate. Then the farme 
has the one problem yet left to solve : Whether this skim milk is more profitable t 
feed than to dispose of in the form of skim cheese, the same feature again coming u 
—that of carriage—whether the skim cheese can be put into the market at less ex 
pense than it can in the condensed form of pork and young stock! 
From an Ohio standpoint, we may look at this problem in about this light: Th 
average amount of produce received from the Western Reserve cow maybe calculate' 
at not far from $45 per annum. Some dairies do far better than this, and so the' 
would be ahead by the cream system. If this represents a milk product of 475 gal’ 
Ions, then we can estimate results about as follows: This milk, if set in an Ohio cai 
(Wilhelm’s) would give a cream return of about 225 inches, or as many pounds o 
butter, worth in New York, upon the average of 33 cents, $73; but we will call th' 
cream worth 20 cents per inch—$45. The average price for cream upon the Westeri 
Reserve, for 1882, was 271 cents per inch, or for an average dairy, over $60 for th 
cream alone. But possibly our farmer has fed $10 worth of meal to each cow, and fo 
the sake of making concessions we will call the cream receipts $50 per cow, and t( 
this must be added the feeding value of the skim milk, $16 to $20 more. 
Facts show that when our Ohio dairyman has his cows put to the cream test, h 
as soon as possible, sells the poor ones, gives the others a paying ration of corn am 
oatmeal, gets a yet higher average of cream. Then he has hit upon a plan of makinj 
a longer season. Instead of drying off his cows, or rather, having the milk flow sto] 
in November owing to unsuitable food, he doubles his feed of gram, which, we hope 
he has raised, and thus secured at first cost; battens his stable to add to its warmth 
provides water at the yard, and thus adds two months of profit to the season. This 
gives the cow two months rest before “coming in” the next season. All this has 
raised his income, and instead of 450 or 475 gallons of milk, the yield has been forcet 
up to 600 or 650, and with it, a great increase in profits. 
How have the resuits been this summer with the selling milk system, and the 
price received by those who sold cream ? 
I think I have about as good a little dairy of grade Shorthorns as any one, as nr 
milk weights testify at the factory. The prices I have received this season, for af 
new milk, are 10,9, 8,9,11, 13,15 and 17 cents per ten pounds, the variations being fo: 
different months. 
My neighbor, who has no better dairy nor better feed, has for his cream receiver 
for the corresponding months, 20, 22, 25, 27, 30,33 and 35 cents per inch. My milk ha 
amounted to about $50 per cow, and his cream has net him $66 per cow, and still lef 
him the skim milk to feed. As mentioned, the skim milk is still the property of th< 
producer, and by this method of disposing of the cream, the figures would be 22, 
inches, at 20 cents per inch, $45; feeding value of milk, ten months, $20, total, $65- 
a sum that not one Ohio dairy in 500 has realized the past season, even with its re 
markable strong prices for milk and cheese. 
“But,” says one, “you have not figured up the expense of fitting up with thii 
4 new A, B, C of dairying.’ ” No, but the farmer will need a can for every two cows 
a plank cooling box, worth at the most $10, and if he does not possess coid water, In 
will need a cheap ice house costing probably $20 more; a total expense of from $401( 
$50. 
