VERMONT DAIRYMEN'S ASSOCIATION. 73 



that is large enough to make 500 pounds of butter a day can make 

 1,000 pounds as well. Build for convenience in handling the product. 

 One of the most essential points in a creamery is good drainage; 

 locate, if possible, where it can be drained into a running stream of 

 water of some size, then, with proper drain pipes, no offensive odor 

 will be had from that source. 



Another essential is a stream of pure spring water that will not fail 

 summer or winter. The source of supply should have sufficient ele- 

 vation to pipe the water into the second story of the building, keeping a 

 large tank full at all times from which it can be piped to all parts of the 

 building. 



The matter of power for driving the machinery must be determined 

 by your needs. A creamery receiving and separating several thousand 

 pounds of milk a day will need a strong, reliable power. I know of no 

 power where it can be had for cheapness equal to a good water power, 

 but this cannot always be had, and as we have to have more or less 

 steam for heating the building, heating water, etc., steam power will be 

 the best. 



We will now suppose we have our building erected and furnished 

 with all modern machinery and are ready to receive milk or cream, or 

 both, for manufacturing butter, but we have got to procure the most 

 important factor in the whole outfit, and that is a butter-maker. I 

 wish I might picture to you what kind of a man he should be; the 

 time has gone by when almost any one can be a butter-maker. The 

 making of butter has become a science, and no second rate man will do; 

 he must thoroughly understand handling steam power and all ma- 

 chinery connected therewith; he must be able to handle the patron as 

 well as the product; he will need to be a diplomat, for he will have 

 suspicious and ignorant patrons to deal with, many times suffering 

 abuse at their hands, remembering that it is this very ignorance that 

 causes the trouble; but if he keeps himself well in hand and in a kind 

 and gentlemanly manner enlightens the patron on the subject, the 

 difficulty is cleared away. 



I read recently of a butter-maker out West that has for a patron 

 an old Presbyterian deacon that had given him all kinds of trouble 

 over taking too much skim-milk. He had talked and remonstrated 

 with him, but to no purpose, and in despair finally handed him over to 

 the Board of Directors. They met one morning at the creamery 

 building and had the deacon's case under consideration, ana finally 

 had the deacon come before them. They talked to him over the evil of 

 his ways, pointed out the enormity of his crime, and told him what a 

 bad influence he was having over the rest of the patrons. The old 

 deacon became penitent and volunteered the statement that he believed 

 he did take too much skim-milk; that when he got hold of the pump 

 handle and got to thinking of the goodness and grace of God he 

 worked the handle too long. 



There are many such deacons in every community when it comes 

 to the matter of skim-milk. We are told that skim-milk has a feeding 



