Wright County, Minnesota - Chapter 21: Dairying and Creameries, 1915

Chapter 21: Dairying and Creameries

Early Difficulties of Dairy Farming - Gathered Cream Plants - Separator Comes Into Use - Co-Operative Creameries Started - Independent Creameries - Wright County the Banner Dairy County of the State - Grand Prizes Won - High Averages - Creamery Associations - Organization and Progress - Edited by A. G. Redman, President the Minnesota State Butter and Cheese Makers' Association.

The first settlers in Wright county engaged in wheat raising almost exclusively. Those who settled on the prairies along the Mississippi had only to break the sod and put in the seed. In the Big Woods which covered the greater part of the county, the first seed was put in among the stumps. Year after year, as the land was eleared, the virgin soil yielded twenty te thirty bushels to the acre, year after year, No. 1, hard. For many years this staple had to be hauled across the country to Mississippi river points. With the coming of the railroads, transportation was made easy, and there was a corresponding increase in wheat culture, Year by year more land was broken and year by year a larger acreage was tilled.

But the wheat decline, starting in 1878 and coincident with the big drop in wheat prices, caused the farmers to turn their attention to diversified farming and dairying. Progress in the direction of dairying, however, was slow. It is true that the early settlers brought with them a few cows for dairy and beef purposes, a few hogs which they marketed to some extent, and some poultry, but it was not until after the wheat decline that stock raising was considered as a leading feature of farm endeavor. Following the decline, Shorthorns and native cattle were bred, and a portion of the former large wheat fields were turned into pastures. However, large herds were the exception rather than the rule, and dairying was conducted on only a small seale. At that time agricultural experiment in this country was in its infancy, and the modern method of acclimation was unknown. Corn brought from more southern states and planted here was an uncertain crop, owing to the late springs and the early autumns. It was believed that only tame grasses like clover and timothy could be raised here. Without corn and cultivated grass, Wright county beef could not compete with the better class of stock sold in the market, nor could extensive dairying flourish under these circumstances, although the natural meadows which spangled the Big Woods furnished better pasturage than that found in some other parts of the state. The average farmer owned four or five cows. A few herds were gathered here by traveling drovers and shipped annually from this county to the western plains and ranges, and in the earlier days a few herds were brought here from other counties for temporary pasturage. Horses were raised to some small extent and sold for a time at profit in the northwestern markets, chiefly in the larger cities. Animal raising, however, under such disadvantages brought little, if any, profit, and then, too, the market value of horses soon fell. It was while the Wright county farmers were realizing less and less each year and while they were in doubt as to what branch of agriculture to adopt next, that their attention was attracted to the new process of making butter from cream separated from the milk by machinery.

The churning of butter had for many years been an irksome task on almost every Wright county farm. Most of this dairying was on a small scale and the butter of poor quality. A farmer here and there kept as high as a dozen or more milch cows, and established a reputation in the neighboring town for his wife's butter that enabled him to realize a fair price for his product. But private dairying meant doubtful profits, slavery for the women on the farm and much annoyance and waste of time for the farmer and his hired help. Accordingly, efforts were made at different times in several of the towns and villages of the county to make butter on a larger scale, and wagons were sent out in all directions to gather the cream from the top of the cans, paying the farmer by the measured inch.

themselves into stock companies, though in one or two instances a few farmers formed stock companies among themselves and bought cream by the inch, throughout territory, often covering ten or fifteen miles in each direction.

Following this came the cheese factories. These, however, did not at that time prove to be much of a success. Farms were scattered. No one made a specialty of dairying. The produetion of milk was only a side line on the farms, and each individual kept but few cows. Consequently the milk was not of the best, and hence the cheese was of poor quality and did not find a ready market. The fine cheese of better grade which was being produced in the older states, crowded the poorer grades out of the market.

This new separator process promised to do away with all the objectionable features of making the butter at the farm, and to realize profit instead of losses experienced by both the owners and the patrons of the gathered cream plants. The separator had been invented in Sweden early in the eighties; accounts of it had been published and its merits discussed in all the leading agricultural papers. Creamery supply houses throughout the West were advertising the new machines widely and commended them to those who were engaged in the manufacture of butter. Co-operative separator ereameries were already in operation a few hundred miles south of Wright county in Iowa, and the separator process had been adopted by the established creameries in Illinois and Wisconsin districts. It was represented that the separator would skim so clean that but a small fraction of one per cent of butter fat would remain in the milk, and the separated milk could still be used as valuable feed for young stock on the farm.

With the belief that the use of the separator would make the manufacture of butter profitable and that dairying would prove a safe business for years to come, the Wright county farmers after careful inquiry and investigation, formed themselves into co-operative associations. They borrowed money to the amount of many thousands of dollars, erected creamery buildings, bought separators, churns, butter-workers, boilers, engines, vats and pumps, and commenced business with high hopes. But the first factory separators did not prove a success. They were of the old type which had been rejected in older parts of the country by men of experience, and were palmed off on the people who knew nothing about them. But the fact was soon revealed as the farmers who had formed the associations, and these old type separators were soon replaced by modern machines which did the work much quicker and better.

The first churns and butter workers were operated independent of each other, the cream being churned in an old box churn, and the butter worked on a table. By this method 500 to 1,000 pounds was a large day's work for a butter maker and his assistant.

But the farmers learned by experience, the quantity and quality were increased, and extensive shipments were made to eastern markets. These shipments have increased steadily from year to year, and in return money to the amount of many millions of dollars has been paid to the creamery patrons. Several independent ereameries have also had their share in the good work, and have notably swelled the proceeds of the Wright county dairy farmer,

A few years after the factory separator came into use, the farmers began to purchase the hand separator, and this also marked an important step in the progress of the county.

Since the establishing of the dairy industry, and in connection with it the Wright county farmers have adopted the intelligent and safe policy of diversified farming. Few large fields of any one crop are now grown, but instead many different crops are put in, so that there is certain to be each year a good yield of something. To add to the resources of the county, it was discovered that the former belief that tame grasses could not be grown was erroneous, for now clover and timothy, millet and grasses of all varieties grow here in great Juxuriance and possess such unusual qualities that our butter excels in flavor and body that produced in other states, Corn, too, whether from acelimation of the seed or from longer seasons or from better cultivation, or from all these causes, has become a safe crop.

The improved economic conditions in Wright county since the introduction of the cream separator and the modern type of creamery are apparent on every hand, The small honses or log huts of the earlier period have given way to spacious farm houses well furnished and arranged for the convenience of the housewife. The straw sheds and rough stables have been replaced by the big barn with plenty of room for the cattle, horses and hundreds of tons of hay and feed. The grain and corn binders, rakes, hay loeders and stackers, cultivators and machinery and tools of all kinds are sheltered in well built sheds. Nearly every farm has a granary, an artesian well or a deep tubular well and a windmill, sometimes with gearings and attachments for grinding feed. The fences are of barb or woven wire and in good repair, The stock is of good breed and is improving rapidly from year to year. The seed for crops is better selected. The fields are plowed in the fall and fertilized abundantly from the barnyard and tilled with the greatest care. The roads are better worked, graded and drained, and each year more miles of improved roads are added and travel made more easy to the creamery and the market. There is a school house, comfortably built and well equipped, within reach of every house. The farmers from being the debtor class have become the ereditor. They buy more and better goods at less price than formerly and pay for what they get in cash which they receive from the creamery without fail each month. They drive better rigs, or even in automobiles, and travel more, study more, deal more with one another, are more in touch with business, acquire experience in bookkeeping and money matters - in short the status of the Wright county farmer and his family has improved in every respect, and he himself attributes this changed economic and social condition to the eream separator and its resulting modern creamery.

Great eredit is due to the farmers of Wright county for fostering the co-operative creamery idea, and there have been so few failures that the good work has gone on almost unrestrained until it is altogether our greatest industry. The independent creameries in this county have also been very successful and have met with wide favor among the farmers. So, with a soil that raises the best grasses in the world, the people look to see the returns increased many fold as the years go on. The fiavor that our butter gets from the sweet and nutritious grasses enables Wright county butter to top the market in the eastern cities.

Wright county has probably carried off more prizes for highscoring creamery butter than any other county in the state. Minnesota, has won ten National Banners and Wright county has always done more than her share in winning these. At the 1913 State Fair, Wright county took first prize in both whole-milk and hand separator classes. In 1914 Wright county received the highest. average score in the state. In 1915 Wright county won the highest score at the National Creamery Buttermakers' Association Convention held at Mason City, Iowa, March 10-11-12.

Nearly all of the old greamery buildings are being replaced with new and up-to-date buildings, with proper light, heat, ventilation and drainage. No other industry has put as much money into the pockets of the Wright county farmers as has the creamery industry.

The large returns from milk in the last few years have encouraged the farmers to breed better cattle, and the number that are using pure bred sires has increased very materially in that time and another five years will add many full-biood and highgerade animals to our herds. Several full-blood and high-grade dairy herds have sprung up in the past few years. The dairy cow is the queen of the farm and one of the greatest mortgage lifters in existence. She is virtually a machine which turns prod- ucts of the farms into the greatest profit. In order to get largest returns her ways and her disposition must be understood. She affects almost any branch of farming and she is the most economical producer on the farm,

Creamery Associations

Efforts have been made to secure a history of every creamery in the county, but in a few instances the secretaries have failed to respond to repeated requests for information.

The Stockholm Co-Operative Creamery Association is located in section 17, township 118, range 28, on the Cokato Rural Free Delivery Route No. 2. It was organized February 1, 1895, the organizers being: J. O. Chelgren, C. A. Davis, John Eklof, C. W. Johnson, Benjamin Brown, A. P. Lundahl, 8. M. Eckman, Walfrid Westlund, William Paulson, Nils Munson, C. P. Larson, John Brown, A. P. Almquist, John F. Ostlund, J. G. Peterson, A. J. Rodin, J. P. Anderson, A. G. Johnson, John Malmquist, Erick Ek, L, P. Osterberg, 0. A. Holmer, L. P. Johnson, Nils Soderberg.

At a meeting held on February 1, 1895, for the purpose of perfecting the organization, the following officers were selected to serve until the next annual meeting of this association to he held on the first Monday of January, 1896: Benjamin Brown, president; John G. Peterson, vice president; John Eklof, secretary; ©. A. Davis, treasurer; vice, Herman Johnson, resigned; John G. Peterson, John Malquist and John A. Rodin, board of directors.

At a special meeting February 19, 1914, it was agreed to organize according to the article given in the Bulletin No. 35, issued by the Minnesota Experiment Station, the title to be: Stockholm Co-operative Creamery Association. It was resolved to raise $3,000.00 in shares of $50.00 each. Right from the start it was thought best to sell shares to the amount of $1,500.00. At the next special meeting held on February 27, 1895, one acre of land was donated for building purpose by A. P. Almquist. The new board and directors were given authority to act somewhat in the capacity of a building committee for the association and look after things in general to complete the construction, with a call of a special meeting of the association when necessary.

The creamery building was completed the later part of June, 1895, and ready for operation July 1, 1895. Hans Sirup was buttermaker and was paid the first four months at $60.00 per month. John Eklof was secretary and manager, with no stated compensation, A little later a feed mill was erected in connection with the creamery and used for some time, but, was found not to be a profitable sideline to the creamery, and was immediately discontinued.

The manner of conducting the business of the association was to deduct the amount of running expenses and five cents per 100 pounds of milk (to be left for sinking fund) from the gross receipts while the balance of the receips for butter, milk and cream sold, were turned back to the patron, according to the amount of butterfat delivered to the creamery.

At the end of the first year there seemed to be a general satisfaction among the members and patrons in their first attempt in the creamery business. There had been accomplished more than wags anticipated. Without outside aid and instruction, they formed the organization, although neighboring organizations invaded the territory to defeat their objects, The lack of raw material, and low price of butter and stringent times had been some great factors to prevent the development of the creamery's financial betterment.

No addition or changes in the building had been made up till 1906, with the exception of minor repairs. The association owns a dwelling house for the use of the buttermaker, erected in the

During the first five or six years this association was in existence it had its ''ups and downs,'' but after the experimental period was passed, the business made rapid headway, and several thousand dollars were laid aside for future building purposes.

The old building became inadequate. Dairy farming was fast replacing wheat raising in the old way. It was apparent to all that the dairy industry had a broad future, and that to accommodate the growing business better facilities were necessary.

At a special meeting held November 10, 1906, it was decided to erect a strictly modern building. At this time the officers and directors were: President, J. O. Chelgren; vice president, E. H. Ek; secretary and manager, M. P. Mortenson; treasurer, August Salhberg; 'directors, O. A. Holmer, 5. M. Eckman and Nils Munson.

M. P. Mortenson, who had been secretary, manager and buttermaker for several years, was chosen to take charge of the details, The cement block style was decided upon, and a block machine and a power conerete mixer purchased. With the aid of a gasoline engine, a band saw and an industrious man hired at fifteen cents an hour, pallets were made at a fraction less than eighteen cents each, while the cost would have been twenty-five cents plus the freight had they been purchased with the machine,

Nearly 500 yards of gravel were hauled during the winter on sleds, at two-thirds the cost of hauling it in wagons, dynamite was used to break the frost, and green poplar poles were placed in the pit for the sleds to start on. In this way a team could pull out a larger load than on a wagon, Cement and rough lumber were also hauled on sleds. Fifty green poplar poles were cut and peeled, and when dry were used for seaffold work.

As soon as the night-frost ceased in the spring, work was com-~ menced making bloeks. Two men tamped blocks, one made brick for the chimney and for ornamental purposes, and one tended the power mixer, A 3h, p. gasoline engine furnished power for mixing all the concrete, mortar, plastering, and for hoisting; a hoist was made from the gear of a discarded churn that was found at a neighboring creamery, and if saved an enormous amount of work, .A boy was kept busy ten hours a day and seven days a week sprinkling water on the blocks, and this together with a good quality of cement, thorough mixing and good tamping, made blocks superior to anything that could have been bought for twice their cost. The blocks were left six weeks to cure, after being made, and in the meantime trenches for the foundations were dug, and filled with concrete.

west sides, and 5 feet on the east and south sides, and is solid concrete with steel re-inforcement in the corners and near the surface, and 18 inches thick. The foundations for partition walls are 3 feet deep and 12 inches thick. Outside walls have 10-inch blocks in the body, and 12-inch red trimming on the corners and around doors and windows; the water-table and frieze are also 12-inch and red.

The outside walls are lined inside with 2-inch hollow building tile in such a way as to form a continuous 1-inch airspace and are plastered with a cement and hydrated lime plaster. Partition walls are all of 8-inch biocks and plastered. The ceiling is a steelre-inforeed slab of cement 7 inches thick. Girders 9 by 10 inches are made from the same material. The ceiling weighs 75 tons, and is supported by the partition walls and 3 6-inch columns; the latter being common 6-inch gas pipe filled with concrete. The roof is transite slate over slaters' felt and fastened down with copper studs; it is fireproof, airtight and like the rest of the building will last for many centuries.

The floors are all cement and have quarter inch slope. The main workroom is 27 feet by 36 feet, including a 7-foot by 8-foot weigh-room, and has 14-foot ceiling. The walls and ceiling have a white enamel that makes them sanitary and very easy to clean. The room is heated by live-steam in two l-inch pipes around the entire room, and by a 175-foot line of 2-inch exhaust pipe in the sub-base of the cement floor. The pipe runs forth and back every 5 feet and keeps the floor dry and warm, with exhaust steam that would otherwise go to waste. The common objection to cement or stone floors being cold and wet is entirely overcome by this arrangement,

The boiler-room is 24 feet by 30 feet; has 14-foot ceiling, and includes a room for coal 10 feet by 16 feet, which holds 50 tons of eoal; a 5-foot chimney base and a good sized repair shop.

The refrigerator is the best feature of the whole plant, especially from a busy buttermakers' standpoint; no ice or sawdust to handle, The storage room is 9 feet by 15 feet by 8 feet ceiling, and the ice-room 17 feet by 23 feet by 19 feet ceiling; both rooms being insulated the same. This insulated ice-room is filled m winter with 110 te 125 tons of iee, which is left to melt down gradually until fall, without sawdust on or around it. By this arrangement there is no handling of ice, and no sawdust to blow about. It is simply a refrigerator with an ice-bunker large enough to hold the whole year's supply of ice. A standard thermometer placed one foot above the floor registered 34 degrees up to the first of July; 35 degrees to 36 degrees during July and August, and 38 degrees to 40 degrees during September and October. This low and uniform temperature jis a decided ailvantage in keeping butter, milk, cream and starter. Butter cooled to this low tempera- ture will reach the market in so much better shape, that it wall soon pay for extra amount of ice required and the cost of insulation. The walls and ceiling have 12 inches of kiln-dried mill shavings, two boards and water-proof paper, making in all 14 inches of insulation. The floor in the storage room is insulated with 6 inches of pitch and ground cork, over which is a 4-meh slab of cement for wear. The floor in the ice-room is 8 inches of gravel with drainage tile below and coarse hay on top of it. The water from the ice first goes into the hay, then into the gravel, from there into the drainage tile and thence to the sewer. A good sized window in each of the rooms gives us full daylight. The principle of the circulation between the two rooms is much the same as in a Bohn refrigerator, the cold air coming into the storage room at the bottom, and passing back at the ceiling. The ceiling being only 8 feet high in the storage room, and 19 feet high in the ice chamber creates a very strong circulation, and naturally insures an exceptionally dry refrigerator.

On the second floor are the skim-milk and buttermilk tanks; an exhaust steam purifier; a 20-barrel hot water tank, heated with exhaust steam; a 60-barrel cement. water reservoir; a smaller tempering vat: a room for the assistant buttermaker, and an office room. The rest is used for storage. The smoke-stack is 60 feet high, and has a 2-foot flue. Beside carrying off the smoke, it ventilates all the rooms in the creamery, from the floor in winter, and from the ceiling in summer. The stack is protected from lightning by a copper cable around the entire crown and well grounded; the water gutters also have ground connections. The building is fireproof throughout and no insurance is carried. There are cement driveways and sidewalks around the building and over $200.00 was spent on grading and beautifying the grounds.

It required 550 yards of gravel and 450 barrels of Portland cement to construct the building. There was no free labor. Common labor was paid $2.25 and teams $4.50 a day. The building is strictly a home product, four fifths of the labor bills being paid to the patrons or their boys, and the other one fifth to people in the immediate vicinity. No so-called ''experts'' were employed, and for this reason the association has a $9,500 creamery for $7,000. The building was paid for out of the milk, the same as other expenses, everyone that was a patron contributed in proportion to the amount of milk delivered whether he was a stockholder or not, and the fact that not a single patron was lost, proves the unanimity of the community and the splendid harmonious co-operation that exists.

The association has about 110 patrons. During 1913 they kept an average of 652 cows exclusively in milk. They have one fuli blooded herd of Guernseys, owned by Emil H. Ek, and one full blooded herd of Holsteins, owned by Titrud Bros. There are several graded herds in these breeds. November 14, 1914, there arrived a dual purpose bull, through Thomas Shaw, with the Great Northern Railway Dairy Improvement League. This sire was recently brought over from England. He was placed on the John A. Carlson farm for community breeding purposes, and Mr. Carlson becomes the sole owner under written conditions. This, in time, will be a great improvement to the community above its present condition.

There are four farmers' clubs in this territory in action; the objects are not solely for the social part but for general discussions on dairy farm topies. There are also in this community four government experiment farms where dairy farm records are looked after by the state accountant. Aside from this there are a dozen dairymen keeping individual cow records, that is, they weigh each cow's milk, test same for butter-fat monthly and in this way get a year's record. By keeping an account of feed consumed, at the end of the year they can figure each cow's net profit.

After the completion of the new creamery structure, the patrons took a still greater interest in dairymg, and the output increased from 101,000 pounds of butter in 1909 to 151,297 pounds jn 1913, equal to forty per cent. The following report covers the fiscal year ending December 31, 1913: Receipts - For butter shipped, $42,051.77; sold to patrons, $4,127.83; butter and cream sold, $349.00; sold locally, $207.87; total, $46,736.47. Receipts for patrons' supplies, buttermilk, coal, cans, ice cream supplies and ice cream, $1,107.03; bills payable, $102.03; cash on hand January 1, 1913, $130.40; total receipts, $48,075.93, Disbursements - To patrons by cheek, $38,177.26; by butter, $4127.83; by supplies, coal, cream, buttermilk, $432.94; total to patrons, $42- 738.03: running expenses, $3,031.28; dividend eight per cent, $312.00; supplies of all kinds, extra coal, wood, not used, ice eream supplies, $1,994.62; total disbursements, $48,075.93.

Milk received, 1,304,386 pounds; cream, 285,726; average test, 3946 per cent; cream test, .26 per cent butter-fat from milk and cream, 124,856.8 pounds. Butter shipped and sold at home, 151- 297 pounds. Net overrun in pounds, 26,440.2 pounds, in per cent, 2111 per cent, Paid patrons per pound of butter-fat, $0.3420. Cost to manufacture one pound, 2 cents. Paid patrons per 100 pounds of milk, $1.852; paid patrons per 100 pounds of 30 per cent cream, $10.28, It cost 30 cents for fuel per 100 pounds of putter ineluding pasteurization to cream for all year.

The following officers and directors were elected at the annual meeting January 29,1914: President, 0. D, Davis; vice president, John A. Carlson; secretary, Emil HW. Ek; treasurer, J. O. Grundahl; butter-maker and manager, Geo. W. Hagberg; directors, J. Alf. Johnson, Emil Titrud, William Paulson,

Ice cream has been manufactured at this creamery for a period of three years, with fair success. The necessary machinery for this purpose was installed, and in the spring of 1912 commenced operation and has continued every season since, making a limited amount. Taking everything into consideration, this investment has given a fair dividend and also an aid in securing better raw material.

Manufacturing of a high erade of butter has been and is still the motto. In 1904 the grand state prize, a silver loving cup, was awarded the butter-maker of the Stockholm Creamery, as highest in the six months' contest; in 1905 the gold medal at the St. Louis Exposition. Since then about two dozen diplomas have found their way here, until 1914 when the Grand State Prize, a silver loving cup, for the highest average in the six months' contest, was also awarded the butter-maker,

In conclusion will state it is not merely luck, it is the word Co-operation among the patronage which has wrought the success to this co-operative institution as well as to many others. Their watchfulness and patiently waiting and then decisiveness to act when the time is ripe, can never be over done among the dairymen of Stockholm Creamery. And through this co-operation alone has made their creamery and creamery products famous throughout the states. (Written by Geo, W. Hagberg, manager.)

The Maple Co-Operative Creamery Association was organized in 1896, with a capital of $3,100.00 fully paid up, the par value of each share being $50.00. The company commenced business May 1, 1896, with Charles E. Potter, of Waterloo, Wis., as buttermaker. The first officers were as follows: Thomas Madigan, president and secretary ; Joseph Westrup, treasurer; P. B. Geary, George Rackliff and N, D, Vandergon, directors. The ereamery started with 140 patrons the first year, The second year in the rush of the season as high as 1,000 pounds of butter were made in one day. The business continued successfully for sixteen years, In 1912 the Maple Lake Co-operative Creamery Association, sold out to the Maple Lake Farmers' Creamery, which was a new organization, selling the ground and site to the new institution for $700.00 on a contract, to be paid within or at the expiration of fifteen years. The creamery stock when liquidated netted the stock holders $40.65 per share with the contract for the ground sold and when paid it will net the stockholders about $23.00 more per share. The Maple Lake Farmers' Creamery is now operating a very successful creamery on the old grounds.

The Maple Lake Farmers' Creamery. Maple Lake had one of the earliest creameries in the county, as already related. For a long period that creamery was conducted very successfully. But as the years passed the hand separator came into general use, and in addition to the cream stations, beeame popular. It was rumored that neighboring ereameries were paying more for butter-fat than the Maple Lake Creamery. Much of the stock was owned in the village, and there were some who said that the farmers did not patronize the creamery as liberally as could be desired. Conditions generally in the dairy line had changed, and in 1912, it was thought by many that a change in the creamery was also advisable.

Therefore there was a strong feeling in favor of a re-organization into a strictly co-operative farmers' association, A meeting was called at the City hall, with H. J. Elsenpeter as temporary chairman and T. W. Cavanaugh as temporary secretary, and it was decided to organize a new company, with a capital stock of 45,000, divided into 200 shares of $25 each. Seventeen shares were sold at the meeting.

The Creamery Package Manufacturing Company had in the meantime offered free of charge the services of their representative, M. J. Cort. Mr. Cort and Mr, Elsenpeter canvassed the territory and in three days sold forty-five shares. This encouraged the holding of another meeting, and various gentlemen offered to assist selling stock in their various neighborhoods.

A total of seventy shares having been sold, the organization meeting was held April 29, 1912, the chairman, H. J. Elsenpeter, being assisted by M. J. Cort, and by George A. Miller then of the State Food and Dairy Department, now butter-maker at the Maple Lake Creamery,

Events now moved rapidly, The village by way of a bonus agreed to purchase the site of the old creamery and to connect the creamery drainage with the village sewer system. Consequently when the old creamery property was purchased by the new association under the name of the Maple Lake Farmers' Creamery for $1,200, the village paid $500 for the site, leaving the association to pay $700 for the building and equipment.

Business was started under the new management, May 16, 1912. However, there were many difficulties yet to solve. The same buttermaker was retained and the old system of receiving cream every day and up to 9 o'elock at night was continued. After two weeks, however, it was found that the new company was not doing any better than the old one, A young buttermaker was engaged at the same salary of $65, and he was instructed to exercise the greatest care in the quality of cream that he accepted. This seemed to improve conditions somewhat, and a few new patrons were secured, but it was found that there was no increase in the price received for the butter. So dissatisfaction again prevailed, and some of the patrons again began to take their cream to the station where they could get more money. Therefore, losing patrons, and losing on the butter, and with no funds in the treasury, it was apparent that. some drastic action was necessary.

Accordingly the board instructed the secretary to secure the best buttermaker available, to pay him $100 a month, and to furnish him with a helper. The new buttermaker was instructed to accept only good, clean cream, and to receive it in the forenoon only. Only six weeks had passed before the association was receiving for its butter "top extras,'' and paying as much as the neighboring creameries for butterfat, aside from gathering a surplus fund in the treasury. In three months the change was phenomenal. Beginning with thirty patrons, the number had increased to eighty. The number of shares taken had increased to 110, and the butter made had inereased in grade from "'second"' to ''extra,''

This success has continued. Over 125 tubs have been gained in ''flush,'' and the creamery received for its butter ''extras'' without commission. The association is composed of 116 stock holders. The solid brick creamery is modern in every respect, and the creamery and equipment are worth some $10,000 with a debt (January 1, 1915) of only $1,000

In connection with the above narrative some historical data is interesting. The association was organized April 29, 1919 with the following members:

The original officers are still serving. They are; President, Hi. J. Elsenpeter; vice president, H, N. Schoefer; secretary and manager, T. W. Cavanaugh; treasurer, J. A. Elsenpeter; directors, John Pauman, Hero Balster, Wilham H, Bullock, Joseph V. Sequer and Albert Pavlik.

In 1914, there were 591,744 pounds of cream received, yielding 148,548 pounds of butter-fat, The butter made amounted to 185,849 pounds. The reeeipts were $51,507.64, and the amount paid to patrons was $45,215.17. There are about 170 patrons, owning some 1,500 cows. In the past Shorthorns have been the favorite breed among the patrons, but the Holsteins are now coming into favor.

The Montrose Farmers' Co-Operative Creamery Association, located in the village of Montrose, was organized March 2, 1901, by Richard Bennett, James Padden, John O. Turngren, C. H. Ferrell, F. H, Kraus, Charles Pogreba, Frank Leiter, William Maloney and ©. H. Quinn. The frame building put up in 1901 was operated until 1912, when the present modern edifice was constructed. The officers are: President, C. H. Quinn; vice president, John Devanney; treasurer, F. M. Ross; secretary and manager, BE. W. Farrell; direetors, William Eckelberry, Michael Derrig and John Eppel. In 1914 the creamery received 2,529,375 pounds of milk and 234,836 pounds of eream, in which there were 156,801 pounds of butter-fat, for which there was paid to patrons, $53,447.87. The receipts for the year amounted to $57,581.05, There are 145 patrons owning in all some 1,000 cows. The favorite breeds are the Holstein, Shorthorn and Jersey. Before 1901 a private creamery was operated at Melrose but it did not prove a success.

Of the Montrose Farmers Co-operative Creamery Association it has been said: ''The new creamery building is one that would surely be a eredit to any association. And when we take into account the product turned out at the plant, and the prices paid to patrons, we are assured that the Montrose Creamery is as near perfection as can be found anywhere in the state. Much eredit is due to the efficient buttermaker, W. E. Redman, and to the present manager, E. W. Farrell, whose able and successful efforts are steadily keeping the accounts on the right side of the ledger, and buying automobiles for the men who milk the cows. All in all, the Montrose Creamery is a suecess from A to Z."'

The Albion Creamery Company, whose place of business is located five miles south of Annandale, was organized February 25, 1903, by Jacob Hoikka, John Ryti, John E. Hurley, A. Johnson, V. Laury, J. Davidson, Robert Peterson and others. The first officers were: Jacob Hoikka, president; J. E. Hurley, secretary; John Ryti, treasurer. The directors were Aug. Tryke, Alex. Johnson and And, Heiskari. The ereamery building was erected during the spring of 1903 and buttermaking operations commenced on June 19, 1903, from which time events moved smoothly until May 10, 1913, when fire destroyed the building. Nothing was saved, and although insurance covered part of the loss it was a serious setback and many predicted that this event would mark the last chapter in the creamery's history. However, those in charge decided not to let the loss of their buildings hinder their progress. They immediately set to work clearing the rubbish off the old cement floor and erecting a temporary building thereon. New machinery was purchased and installed and in just three weeks from date of fire operations were commenced in creamery No. 2. During this time the building committee earlier appointed had been busy gathering information, drawing plans and the like. A meeting of the stockholders was called and the committee's plans were accepted. These ealled for a brick and hollow tile structure, 48 by 48 by 14, thoroughly modern in every respect. The work of erecting the new creamery was commenced as soon as the contract was let, but great difficulties were encountered in its construction owing to the fact that the old creamery site was the only suitable location for the new building, hence it was found necessary to build around the temporary creamery, tearing out part after part as it interfered with the new walls. A good deal of the time the buttermaking operations were carried on in practically the open air, and one ean imagine how difficult it was to make high-grade butter under such conditions. However, with the co-operation and good will of all concerned the results were very satisfactory. In laying the new floors it was necessary to close down for two weeks, but on November 10, 1913, the new creamery opened its doors ready for business that proves far better than expected. At the present writing about 3,500 pounds per week is made, all of which is put up in prints and sold to select New York trade at a premium.

The present officers are: Jacob Hoikka, president and manager; J. W. Ryti, secretary; Jacob Lautts, treasurer; directors, J. Ojala, Matt Leinonen and And. Rimpela.

There are seventy-two patrons owning some 442 cows. The favorite breed is the Guernsey. Several Jerseys and Holsteins are also owned, There are no whole herds full-blooded, but most herds have from one to ten head of full-blood cows, and practically all calves from now on will be full-blood or grades. During the last tive years a cow-testing association has been conducted. For six years a cow census has been taken each year. This has brought out some interesting facts. During 1908 the average pounds of fat produced per cow was 140.6 pounds; in 1909, 147.3; 1910, 166; 1911, 185.2; 1912, 194.8; and 19138, 202.7.

The Annandale Creamery. The creamery at Annandale dates back to 1893, when the Annandale Dairy Association was incorporated with the following officers: President, Lee Isensee; seeretary, J. J. Rennie; treasurer, W. D. McDonald; trustees, Alec Fashont, P. S. Rudolph and Frank Huffman. The building was erected in 1893 and buttermaking commenced the following year. It was in 1906 that the creamery was sold to the firm of C. J. Brown & Sons, the present owners. This firm is a progressive one, and has been an important factor in the upbuilding of the community. The officers are: President, C. J. Brown; vice-president, G. A. Brown; secretary, C. J. Brown, Jr,; director, C. E, Brown; buttermaker, 0. W. Brown. The report for 1913 shows the following items: Milk received, 91,320 pounds; cream received, 407,403 pounds; butter-fat from cream, 102,641 pounds; butter-fat from milk, 3,701.8 pounds. The patrons received in cash and goods $31,725.15. There are about 200 patrons and some 500 cows.

The Chatham Co-operative Dairy Association, whose place of business is located on section 32, Chatham township, was organized June 21, 1900, by S, A. Anderson, Emil L. Knopke, Gottlieb Hang, Adrian Perra, Edward Robasse, Charles H. Jewett, John M, Doherty and others. The first officers were: President, Gottlieb Haug; secretary and manager, Emil L. Knopke; treasurer, Edward Robasse; directors, S. A. Anderson, Charles H. Jewett, Adrian Perra and John M. Doherty. The building was ereeted during July and August, 1900, and operations were commenced September 10, 1900. An ice-house and storage room was later erected, and in 1904 an addition was bnilt te the creamery, 12 by 22 feet. In 1910, a house was erected on the creamery grounds for the buttermaker. The present officers are: President, Ferdinand D. Demarais; secretary and manager, Emil L. Knopke; treasurer, John W. Haverty; directors, Casper Zumbusch, Emil Oelschlager, O. N. Nelson and Lewis Johnson. From the 1913 report the following items are given: Pounds of milk received, 924,929; pounds of cream received, 257,303; pounds of butter-fat, 102,097.3; amount paid to patrons, $33,630.64; received from all sources, $38,463.54, There are 102 patrons owning some 950 cows. The Holstein seems to be the favorite breed in this community, though as yet there are no full-blooded herds.

The Cokato Creamery Association, whose place of business is in the village of Cokato, was organized March 27, 1894. The building was erected in April and May, 1895, and buttermaking operations commenced June 10,1895. Improvements on the buildings have been made from time to time. When it was originally constructed it was divided into two parts, one part for a storeroom and the other part for the ereamery. But as the business increased it was found necessary to occupy the entire building for creamery purposes, and another structure was erected in the ereamery yard. The following items are taken from the 1913 report: Milk received, 1,341,871 pounds; cream received, 482,238 pounds; butter-fat, 159,574 pounds; amount paid to patrons in money and goods, $52,785,30; amount received from butter, buttermilk, cream, etc., $57,133.53. There are 150 patrons owing some 1,450 cows. Holsteins are the favorite breed in this locality. About twenty-five of the patrons have full-blooded herds, and many others are gradually acquiring such herds.

The organizers of this successful company were: Jacob Ojanpera, J. N. Love, Andrew Miller, J. F. Anderson, 8. Johnson, FE. E. Eliason, E. R, Carlblom, Abram Solomonson, Peter Wanha, Peter Salmela, Bernhard Nelson, A. C. Bergren, A. F. Johnson, 8. O. Westerlund, Peter Yujarvi and August Hanno. The first officers were: President, J. N. Love; secretary, John Nygren; treasurer, Jacob Ojanpera; directors, Bernhard Nelson, E. R, Carlblom, Hsias E. Eliason. The present officers are: President, Gust P. Olson; secretary and manager, John Ojanpera; treasurer, F. B. Carlblom; directors, Jacob Ojanpera, John Kursu and Gust Swan. The efficient buttermaker is F, T. Johnson.

The Sunflower Co-operative Creamery Association, with headquarters at St. Michael, was organized June 1, 1904, and commenced operations at once in the creamery which was purchased from H. W. Dick, who had operated it for some time. The company has been successful and has some 113 patrons whose herds average from eight to ten cows each. The report for 1914 shows the following items: Milk received, 1,126,573 pounds; cream received, 481,382; butter-fat from milk, 42,947.2 pounds; butter-fat from cream, 116,069; milk test, 3.85; cream test, 23.97; cash paid to patrons, $44,559.46; butter paid to patrons, $5,278.51; butter shipped, $45,579.80; butter sold to patrons, $5,278.51; butter sold elsewhere, $2,258.18; buttermilk sold, $200,

The incorporators were: Frank Zachman, H. G. Berning, Alex. Dehmer, Henry Kasper, A. P. Statz, Math. Hengels, Math. Kirscht, John Russell, Jr,, George Zehler, Joseph F. Endres, Math. Heinen, Philp Zachman, John Kessler, M. Hackenmueller, Con. Frederich,

Pius Becker, Peter Georges, Jacob Barthel, Hubert Welter, Emil Gutzwiller, Ferd, Gutzwiller, Peter Duerr, J. A, Lenz, Joseph Kasper, Theodore Ferrians, William Aydt, N. J. Valerius, Frank Wagner, Michael Schumacher, Frank Anselment, Stephen Sehnmacher, Jr., Oscar Brenk, Bernard Barthel, Daniel Otten, Math. Weber, Val. Dahlheimer, Louis Ferrians, Aug. Daluge, Fred Borngesser, George Meyer, M. H. Barthel, Nick. Barthel, M. J. Barthel, John Kasper, John Frey and Frank Lindenfelser. The first officers were: President, Herman G. Berning; vice-president, Michael Schumacher ; secretary, Frank Zachman; treasurer, Alex. Dehmer; directors, Henry Kasper, Arnold P. Statz and Mathias Hengels. The present officers are: President, Henry Kasper; vice-president, A. Berning; secretary, B. B. Bloom; treasurer, R. A. Zachman; manager, Max Zahler; directors, M. J. Valerius, G. Esterly and F. A. Becker.

This is one of the creameries where both butter and cream are received. The patrons have learned a lesson of true co-operation, and are very congenial and agreeable people. Since they started business, L. R. Faue has been their only buttermaker, with the exception of eight months when A. G. Redman had charge of the creamery.

South Haven Creamery. The creamery business in this village has advanced and it is enjoying a patronage which gives it a good rank with other creameries in the eounty. Its leading brand of butter, ''Golden West,'' finds ready sale in the best markets of the East and at a price always at top notch. The capacity is 1,000 pounds per day and the patronage is such that the plant is operated at its fullest capacity. This creamery is now owned by an individual, but is operated very successfully and is paying the farmers a neat sum of money each month for their butter-fat.

A. W. Swenson, the present owner, carries on the business in a most systematic and up-to-date manner. During the heavy months he covers five routes twice a week, gathering the cream. During the winter months he divides his territory into four routes. He uses a motor truck in gathering the cream, horses being too slow to take care of the business, The farmers receive their eheeks promptly on the first and fifteenth of each month. These checks amount to more than $40,000 per year.

The creamery was first established and operated by a company of farmers. They sold to Messrs. Sundegaard & Grelond. Later S. P. Sorenson purchased Mr. Gredong's interest. Mr. Swenson bought the plant in June, 1909, and operated it until September, 1911, when he sold to Messrs. Schuneman & Stueck. They in turn sold back to Mr. Swenson, and he is still at the head of the business which he has seen develop to large proportions, and which he has done so much to bring about such development.

Although Mr. Swenson is a careful manager and insists on everything being in perfect order, much eredit is due A. C. Schuneman, buttermaker, for bringing ''Golden West'' butter into such popularity. His product never failed to please. Since Mr. Schuneman's departure the high standard of quality he established has been most excellently maintained by his successor, Louis Stueck.

The Silver Creek Co-operative Creamery Company was organized by the farmers, June 21,1912. The following items are taken from the annual report: Milk received, 84,079 pounds; cream received, 200,153 pounds; average test of milk, 3.5; average test of cream, 24.22; butter-fat from milk, 3,004 pounds; butter-fat from cream, 51,263 pounds; average price paid for butter-fat, $0.3375 ; butter sold, $16,396.47; buttermilk sold, $150.61. There are some fifty patrons, owning about 200 cows.

Knapp Creamery Association. This association was organized March 26, 1900, by Andrew Johnson, John Leukoma, Peter Salmela, August Pearson, P. J. Bjorklund, John Morris, J. J. Nyholm, C. J. Morris and Lewis Johnson. The first officers were: President, Lewis Johnson; vice-president, David Swanson; treasurer, August Pearson; board of directors, John Leukoma, C. J. Morris and Peter Salmela. The first creamery building was built the first part of the year 1900, and was ready and opened up for business on May 9, 1900, The total cost of the ereamery, when completed, together with the equipment, was $2,591. A year later, in 1901, the creamery association also built a house for the buttermaker at an additional cost of $422. A warehouse was erected in 1907 at a cost of $245, At the annual meeting on January 28, 1914, the question of erecting a new creamery was considered. There appeared to be a general approval of the proposition, and an investigating committee was selected to visit several new creameries. This committee rendered its report at a special meeting called on March 5, 1914, at which time the stockholders unanimously decided to build. Consequently a very modern, up-to-date building was erected in the summer of 1914 at a cost, when completed, together with new machinery which had to be purchased, of about $11,000. The new building is 54 feet by 54 feet, and 20 feet high to the plate. The present officers are: President, P. Ty. Johnson; vice-president, Alfred Anderson; seeretary and manager, G. C. Celine; treasurer, Edward Carlen; board of directors, Andrew Johnson, John Werness and Alex, Onka. The buttermaker is A. Norberg. The plant is located six and a half miles north of Cokato, at a small village called Knapp. No less than $39,304.11 was paid to patrons during 1914, Following is an extract from the report for 1914: Milk received, 1,105,601 pounds; cream received, 379,287 pounds; butter-fat from milk, 43,332 pounds; butter-fat from cream, 86,877 pounds; average test of milk, 3.92; average test of cream, 22.9, overrun, 1914 per cent; average price paid for butter-fat, 30 cents; received for butter shipped, $41,181.23; received for butter sold to patrons, $2,954.72; received for buttermilk sold at creamery for the year, $66. There are about 115 steady patrons, owning about 1,000 cows. The Holstein seems to be the favorite breed in this vicinity for those who are endeavoring to improve their dairy herds.

Delano Co-operative Creamery Association. C. G. Roosen, then a resident banker of Delano, built and equipped a plant in that city, and commenced operating in the spring of 1895. December 20, 1897, the Delano Co-operative Creamery Association was organized by Edwin Kelsey, Louis Bock, Carl Schroeder, Christian Buch, Joseph Muckenhirn, Joseph Kelsey, Louis Kesphol, John Matter and Math. Schaust. The first officers elected were: President, Carl Schroeder; vice-president, Christian Buch; secretary and manager, Edwin Kelsey; treasurer, Joseph Muckenhirn ; directors, Matt. Schaust, Joseph Kelsey and John Matter. February 1, 1898, this association purchased the building and entire equipment of Mr. Roosen, and took immediate possession, employing Charles Kamer as buttermaker and Nels Sandberg as helper. This was the beginning of what is today a prosperous farmers' co-operative institution, owned and managed by farmers. In 1907 the ald structure was replaced by a large and well-equipped brick building. The old-fashioned creamery appliances have been replaced by new and modern machinery, and now ranks well among the most up-to-date creameries in the state. The present officers are: President, Math. Schaust; vice-president, Daniel Schuler; secretary and manager, Edwin Kelsey; treasurer, Otto Tomnitz; directors, Richard Dunn, Ernest Otto and William Bauman. The present buttermaker is Emil G. Oman, whose make of butter is of the finest quality and scores exceptionally high in scoring contests, proving him to be a buttermaker of exceptional ability. At the convention of the National Creamery Buttermakers' Association, held in Mason City, Iowa, in March, 1910, he was declared to be the champion buttermaker of the country by the committee of awards. The creamery has an average of 220 patrons and receives the product from (estimated) 1,800 cows. The cows are mostly of common stock, with here and there, however, a Guernsey and a Holstein. The annual statement for 1913 contains the following interesting items: Milk received, 5,933,501 pounds; cream received, 167,411 pounds; butter-fat from milk and cream, 268,007 pounds; butter made, 326,615 pounds; received for butter, $101,268.07 ; paid to patrons in money, $86,281.93; paid to patrons in butter, $8,322.07; retained for running expenses, dividends on stock and improvements to the plant, $6,664.07.

The Rockford Co-operative Creamery Association. The Rockford Creamery was built in the year 1889, It was operated under the old system of skimming cream off the cans on the farms for several years. After some ups and downs it was acquired by G. R, Roosen, of Delano, who put in one power separator and ran it as a skimming station to the Delano Creamery. After some years of operation, Calvin Movers, of Rockford, obtained title te it and operated the plant as an individual creamery in his name, with Charles Meyer as the first buttermaker. In the summer of the year 1900 the farmers of the community awoke to their opportunity and on September 22, 1900, organized as the Rockford Cooperative Creamery Association and incorporated under the laws of the state of Minnesota. With the assistance of the Rockford Bank (then Johnson Bros.) the new eorporatron acquired title to the property from Calvin Mooers for the sum of $2,500.

The names of the incorporators are as follows: Charles Bugbee, Charles O'Mera, I. L. O'Mera, J. W. Thompson, Frank Peterson, E. R. Krueger and Carl Sexauer. These gentlemen were elected on the first meeting as officers, namely: Charles Bugbee, president; Charles O'Mera, vice-president; I. L. O'Mera, secretary ; J. W, Thompson, treasurer, and the latter three trustees. As time went on there have been changes made in buttermakers and managers, C, Cole and H. McKinstry have been the buttermakers and the present buttermaker, O. E. Weber, has served the association very successfully for the past nine years. The secretaries have been I. L, O'Mera, three years; Guy Darrow, two years; W. H. Schulze, two years; Fred Mutterer, seven years. At the last annual meeting (January 30, 1915), the following officers were elected: Peter Olson, president; Charles Loeffler, vice-president; Fred Mutterer, secretary and manager; M. C, Abbott, treasurer; Gust. Steinke, O. Aeschliman and W. Daluge, directors,

The creamery is turning out a fine product which is readily sold in the New York market at top prices. The creamery association has made some marked improvements in remodeling the creamery building and installing modern machinery to take care of the growing business. The farmers in the community, the business people of Rockford, and especially the patrons and stock. holders of the association, participate in hearty co-operation,

At the beginning of 1913, the company amended its constitnution and reorganized with an increased capital stock, being $4,000, and shares were issued at $50 each, The stockholders at present number 66, all of whom bring milk or cream. The enterprise has brought prosperity to the people tributary to Rockford, and in the last seven years over $300,000 has been paid out to the farmers for raw materials. The patrons number 140, and their favorite breeds of cattle are Holsteins, Guernseys and Jerseys.

The annual report for the year 1914 is as follows: Milk received, 2,030,128 pounds (80,387.3 pounds butter-fat); cream received, 286,419 pounds (61,2902 pounds butter-fat) ; total but-

Monticello Creamery Company. This establishment was located here in 1903 by Clem Blume. In 1909 this firm enjoyed the distinction of having the largest list of individual patrons in the county, being something over 400. Their capacity is one and onehalf tens per day, and at the best milk-producing seasons of the year they are worked to the utmost capacity, most of their product finding ready sale in St. Paul at a premium above extras. The plant is supplied with all the latest in machinery, furnishes employment to five people and is a mode) of neatness in its every detail, The present buttermaker is J. W. Clark and the secretary is Clem Blume.

Farmers Co-operative Creamery Company, of Clearwater. This company was started in the spring of 1912, and has been a splendid success from the beginning. It is a model of co-operation in its truest sense. G. H. Wells is the secretary and manager and O. W. Osterberg is the buttermaker.

Farmers' Co-operative Dairy Association at Howard Lake, This association dates back to 1897, when the farmers began to haul their milk. F.T. Prohl is the secretary and has charge of the creamery, They own the building they occupy, 24 by 97, which is well equipped with all the latest machinery, and they have an experienced and very capable buttermaker, E. W. Redman. The number of patrons averages about one hundred. The capacity is 2,000,000 pounds per year, the most of which is shipped to New Jersey. By close attention to business, the fairness of the tests given and other causes, the creamery has maintained its popularity, while its facilities for meeting public requirements are constantly increasing. They expect to build a new and modern building in 1915 and the good people of Howard Lake may feel assured that the new plant will be a credit to their beautiful little eity. The site for the new plant has been chosen, and it is understood that a modern creamery will be erected and equipped with the latest machinery. It will be the first creamery in Wright county te use electrical power.

The Farmers' Co-operative Creamery of Buffalo was organized some twenty years ago and was operated under the difficulties that most of the early co-operative creameries experienced, The writer was told by one of the Minneapolis commission firms that the plant was offered to them at one time at. $1,800 and they thought it was not worth the price, but in the past seven years the business has so increased that they would gladly pay $1,800 per year for the business. The amount of stock sold to patrons is about $2,500 and the plant is worth at least $10,000, The creamery is located on the northeast shore of beautiful Buffalo lake. The picture of this creamery was chosen out of a collection of 700 views, as one to be used on the diploma of the National Creamery Buttermakers' Association in 1911 and was also awarded a score of 96.66 at that convention. The output of butter from the Buffalo creamery is larger than any other creamery in Wright county and ranks among the best in the state in butter production, The product from over three hundred patrons is handled there daily and the plant is run to its fullest capacity. Two large churns and three cream ripeners have been installed in the factory the past few years. The ereamery is also blessed with an abundance of cool fresh water supplied by two flowing wells. The output of butter last year was about 400,000 pounds. Chas. Aldrich has served as president for at least ten years. The present board of directors are Robert Istrup, Anton Lee, Andrew Bard, Thos. Ryams and Wm. Peterson.

(Note. To this mention of the Buffalo creamery, the publishers of the History of Wright County desire to add the statement that for several years the affairs of this creamery were practically in charge of A. G. Redman, the buttermaker, who is the president of the Minnesota State Butter and Cheese Makers' Association. To his skill and fame as a buttermaker, his capability as a prize winner, his popularity with the farmers, his progressive spirit and genial temperament, much of the present standing, prosperity and equipment of the creamery is due. Mr. Redman is at present with the Courtland Creamery Association.)