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H J THE DESERET FAR M E R Saturday, November a8 ,a08.
I HIWT0 'convert butter-
I FAT INTO REAL MONEY
I Put yonr Cream in thi
I JENSEN "Blue Top" Cans,
win thi lids to the cans;
I sn that the name "JENSEN
i CREAMERY COMPANY, Salt
I Lake City, Utah," Is on the
I shipping tat, also your
I name and post office ad
I driss. Tata the cans to
I the nearest railway station;
I "WE WILL DO THE REST"
I YOU WILL GET YOUR MONEY!
I If you do not have the
I JENSEN "Blue Top" Cans,
I write or 'phone us for them;
I use only the "Blue Top"
I JENSEN CREAMERY CO.
I Salt Lake City, Utah
H WANTED Real estate man who
M can interest party to assist us 16-
M eating monopolizing manufacturing
B home industries near natural gad
m belt. The product i3 indispensable
B and used by every family three
m times a day; cost 5 cents; sells for
H 25 cents b hc car lo?d&. Wc have
m got the c .ugh and do bake the
m bread. Th bi-products alone will
R more than pay for the entire plant
H ' within the first six months. Interest-
H ed parties desiring to locate a new
H and profitable home industry that
H pays big returns and costs 60 little
H to start in small country towns, will
H please communicate before John D.
H Rockefeller gets busy with yours
M truly, Carl von Hartzfclt Co.,
' Wheeling, W. Va. Particulars re-
lating to Denatured Alcohol mailed
Hr Anyone sondlng a nkotch and description may
PPH quickly aicertnln our opinion freo whether an
M Invention U probably pntentablo. Communlra
pH tlons strictly confidential. HANDBOOK on Patents
PPI, tont free. Oldest agency for securing patonta.
PPaA Patents taken through Munn & Co. rocolre
ppB iprclal notice, without chnrso, lu tno
H A. handsomoly Illustrated weekly. Lnreest dr.
PPPJ' culatlon of any sclontiuo Journal. Terms, (3 a
PPHl rear; four months, L Sold by all newsdealers
WUNH & Co 0,B'"'- New York
HOME OR PUBLIC CREAMERY?
By Edgar L. Vincent.
livery dairyman asks himself the
question sooner or later, "Shall I
lakic my milk to the Cuamcry or
make it up at home?" And that
problem will always be at the front
with most of us.
Many times we are forced one way
or the other by circumstances, so
that there can be no question how
we must regulate our action. To
the creamery we must go when help
faih. Home must be our only re
sources when we arc beyond the
reach of a good public creamery.
But there are cases which may be
decided either way. What shall be
Now, the writer has tried both
ways and has seen it work in the
community. Experience is my guide,
then, in saying what I do. It is my
candid opinion that the man who can
put his milk in a good co-operative
cr aniery is the best off of anyone.
I have with forethought used some
qualifying expressions here. I say
a "good co-operative creamery," for
the reason that there are those which
arc not entitled to this designation.
Their managers arc not men who at
tract the highest respect and patron
age of the public. Better not pat
ronize such an institution.
On the other hand, a well-regulated
co-operative creamery will afford a
better outlet for milk and bring in
a more equitable return than any I
know of. I have in mind this moment
a creamery which has at its head
men who are trusted to the last pen
ny and are worthy of this confidence.
The modus" operandi of this institu
tion is on the following plan: The
milk is brought in and tested care
fully by a competent man. A good
butter-maker is employed to make
up the milk. A man well qualified
tor the position is engaged as a sel
ler, lie is a man who knows what
good butter is, who matoos a study
of the markets and who has the in
terests of the patrons at heart. Ev
ery month the returns arc made up
and each man receives just what his
milk entitles him to, the expenses
being equally distributed.. Very
rnraly U tjl&r any fault found with
the management of this -creamery,
for the simple reason that all the men
who have the concern on their shoul
dess arc honest men. That is the
secret of every Mich institution.
Answer that one question and you
need ask no more; "Arc the men at
the head' of it honest?"
Where one must decide between
the home dairy and the ordinary pub
lic creamery, as a rule the choice
should be in favor of the home.
This is especially true where there is
a good market within a reasonable
distance. Many things contribute to
make the home dairy attractive. Of
ten just to be able to control the
work is a thing of joy and satisfac
tion. "I am my own boss in this
thing," wc may then say. "I am not
dependent on the whim, or the dis
honesty of any man. I do my own
weighing, my own testing, my own
making up and my own marketing.
The money is mine when it comes."
The tendency toward monoply
among public creameries is doing
much to foster the co-operative and
the home dairy. In some sections
the only public institution of this
sort is under the dominion of a mon
oply which does as it will about
weighing, testing, selling and paying.
To Such an extent ha this been car
ried fon that the smaller private
crcamcrics'havc been driven off the
face of the earth, not being able to
compete with the monoply. While
we arc doing so much to destroy or
neutralize trusts in othcrjiclds, why
should wc not do something for "the
creamery which is fast being blotted
out by the drift toward combination?
Some splendid reports arc made to
me by persons who arc making their
butter at home. These people make
a business of their work. They can
vass the market and engage custom
ers for the entire year. They en
gage to furnish these patrons the but
ter thy may need at a certain fixed
sum per pound. While it may be a
matter of some speculation how the
market may go at certain seasons of
the year, still it is rarely difficult to
engage for a price which will be fair
to both customer and producer.
Regularly on certain days these
farmers jake their butter in. Once
a week sor p$sibly pnee in two wefcs,
is usually often enough. These far
mers have little trouble in getting
their packages back when empty.
Their pay comes in cash, and many
times they arc able to sell other
things than butter on their routes.
More and more city people ar.c com
ing to ibuy of the farmers direct.
They arc then sure of getting fresh
goods, and good weight or meas
ure, a matter of no small moment,
as every city buyer knows.
The Elgin Dairy, Salt Lake City,
pays the highest market price for
cream at all times and gives absolute
ly the correct test. Wc otter no
premiums, for any farmer knows they
pay the premium in the long run. We
arc doing an honest, legitimate busi
ness and want your cream. Send
your cream in Red cans and wc will
send you pay for all the cream de
livered. ELGIN DAIRY CO.
THE WINTER DAIRY.
With warm, convenient and well
lighted stables, with plenty of good
water, not too cold, the right kind of
cows well fed and cared for, there
should be excellent returns for the
outlay in winter, nearly or quite as
good as in the summer season.
And then there will Le plenty of
time to take the best care of the cows
and to dispose of the milk, whether by
selling direct, taking to creamery or
making into butter on the farm.
Every farmer after careful investi
gation should dccicTc what breed of
cows will be best for its particular
purpose, and then as far as possible
lie should breed up to the standard he
has in view. Breed for a purpose and
then keep steadily a it with a proper
idea in view that will not allow of
any divergence or mixing up of
In fall and winter as the cows come
fresh in milk will be just the time to
select out or otherwise obtain the
most promising heifer calves to raise
for the dairy. With good feeding,
comfortable quarters and proper care
they should do finely through the
winter and be ready to turn to pasture
The older heifer should be well
cared for through the winter, kept
thrifty and growing. And this should
be with .reference to their future use-