DAIRY MEETING. 14/ 



A man can be procured to do the testing from a school where 

 these things are taught, and I would be glad to see them turn 

 out more of these students at Orono. Those that are coming out 

 are doing good work and appear to be smart, intelligent young 

 men, up-to-date, which speaks well for the instructors. The 

 inspection of the stable should go hand in hand with the inspec- 

 tion of the herds. We should see that there is light enough in 

 the stable, and see that the tie-ups are in proper shape to keep 

 the dressing off from the animals, and see if we cannot produce 

 a better quality of cream. I think the Maine Creamerymen's 

 Association will join me in saying that they are willing to stand 

 some of this expense in the effort to get better cream. It will 

 have to be done through associations because an individual 

 creamery cannot engage a man. The farmer will say, If you 

 do not like my cream I will send it to another creamery. If the 

 association sends out a man he goes in the name of the associa- 

 tion. If the cream is rejected by one creamery, and sent to 

 another creamery, it will be rejected there also, if it is not in 

 proper condition. The milk should be kept at as low a tempera- 

 ture as possible from the time it is drawn from the cow. 

 Farmers who have Cooley tanks should take the milk out of the 

 stable as soon as milked, strain it through several thicknesses 

 of cloth and submerge it at once in the tank. This is important 

 in checking the growth of bacteria and important to the proper 

 separation of the milk. The warmer you can put it into your 

 tank the better the separation will be. I suppose many of you 

 have cream separators. If you have not I should advise you 

 to get them at once, both with regard to the full separation of 

 your cream and the bacteria content. We have had trouble this 

 year with the ice keeping. It has been a severe year. In many 

 of the ice houses, especially the small ones, the ice melted out 

 fast, and the consequence was that along in September we were 

 receiving a lot of sour cream. It had to be made into butter at 

 a less price. We were paying more for butter than we could 

 buy it for in the open market, by two or three cents. On this 

 line I would say that we are getting butter from the West and 

 reprinting it, and it is costing us two or three cents less than we 

 are paying the farmers at the door. It goes to show that the 

 State of Maine is giving more money per pound of butter fat 



