A market is being developed in Durham for sweet cream produced on farms around Chapel Hill.
The agriculture teachers in the Chapel Hill school have been over to consult with the Waverly Ice Cream Company, and it may be that a truck will make regular trips here to gather the cream. Sweet cream can be sold in Durham at a much better price than sour cream brings in Burlington. While preparations for selling go on, several farmers near here, with the advice of R.P. Harris and H.N. Kelly, are building modern houses for milking and cooling. Such structures are going up now on the farms of S.M. Oldham, Clay Hogan, and Paul Lloyd.
Mr. Lloyd’s sons are going the building at his place. The house is 16 by 12 feet, with a simple shed and roof, plenty of windows, and a door at each end. Five cows can be milked in it at one time. A building like this can be put up at a cost that is not large in view of the benefits from producing cream to be sold at a good price.
The experts advise that there should be a separate small house for cooling, where also the separator can be operated. Farmers can get more than $2 per gallon for sweet cream in Durham. And to have the cream collected by the buyer’s truck will of course be a tremendous advantage.
From the front page of The Chapel Hill Weekly, May 15, 1924
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