1 82 AGRICULTURE OF MAINE. 



The dairy butter of the state should be considered in two sep- 

 arate and distinct classes ; first, that which is made and delivered 

 to customers direct by the producer and which is in most cases 

 of fine quality and commands fancy prices. This is usually 

 very profitable, though it requires considerable valuable time to 

 prepare and market it, which must be done always by the same 

 person if the standard is to be maintained and this is necessary 

 to be profitable. The other class is that made usually by people 

 having few cow^s and no established market. This class is far 

 from satisfactory and is unprofitable, first from lack of care of 

 product, second, because cream has been kept too long before 

 there is enough for a churning and consequently a poor butter 

 is the result; third, because the market does not care for this 

 class of butter at profitable prices, as every lot is of different 

 color, flavor and general appearance. 



The work of the Instructor in this state is much more varied 

 than in most others and the conditions are a great deal different, 

 but the industry is now where a great deal can be accomplished 

 by Maine dairymen, if they can be made to see their opportuni- 

 ties, when compared with the dairy states farther west. 



Respectfully submitted, 



S. C. THOMPSON, 



Dairy Instructor. 



