158 AGRICULTURE OF MAINE. 



one jump, but do the things we have to do the best we know, 

 and if we are interested and conscientious and honestly want to 

 do better than we are doing, I assure you there will be a way 

 present itself to us whereby we can improve. 



I notice a strainer jiail on exhibition here, with eight little 

 feeders, so that one can milk eight cows and strain each cow's 

 milk separately. It costs $3.00 and seems to be a first rate 

 thing, so far as it goes, in the line of cleanliness. It is not all 

 of us who can get a $3.00 pail, but we can go home and be a 

 little more careful than we have been and do ever so much 

 better than some of us have done. 



I have one more thought, in regard to the making and market- 

 ing of butter that we discussed yesterday. There is one rule 

 that occurred to me that will cover the matter easily, and that is, 

 when you are getting at the essentials of making and marketing 

 butter just put yourself in the consumer's place, if you are 

 making it, and do just exactly, or as near as you can, what you 

 would want him to do if he were making it. That is a pretty 

 good rule to apply all the way around. I represent the cream- 

 ery interest in a small way, and as I go out among the patrons 

 I feel that that rule is just the right one to apply. 



Chas. D. Woods. If I read rightly the handwriting on the 

 wall, there is one thing we are going to be up against very 

 shortly. A few years ago it was quite customary for men to go 

 before certain audiences and hold up pieces of cloth variously 

 colored, and they referred them to fruits and jams, ketchups, 

 soda water, ice cream, etc. We had at the hotel yesterday arti- 

 cles of that kind showing that they were colored. Perhaps you 

 do not realize that today there are only two articles that can be 

 colored in commerce and the fact not stated thereon, and those 

 are butter and cheese. There is a complaint if milk or cream 

 is colored. And if I read rightly the handwriting on the wall, 

 this country is going to demand purity in butter and purity in 

 cheese, just as it is demanding purity in ketchups, in jams, in 

 soda waters. Now, gentlemen, you creamerymen educated the 

 taste for creamery butter when you began your creamery work. 

 At that time the butter you are selling today would not find its 

 market because people did not like that flavor, they wanted the 

 dairy flavor. But you have gone on with this coloring until 

 you are outrageously dyeing butter in many instances. It is 



