140 agriculture; of maine. 



Now to return to the point where we began to separate thin 

 cream. I could see no reason why this skim-milk should be 

 particularly different from any other skim-milk. 



When a milk man starts out to peddle milk from cans that 

 have been filled for any length of time, he knows he must pour 

 them over in order to mix in the cream which has risen. 



It appeared to me that it would amount to the same thing 

 to mix in right proportions cream and skim-milk that chanced 

 to be in separate cans as result of a pasteurizing and clarifying 

 process. I tried it in a small way, calling the product whole 

 milk and it seemed to be all right. It was pleasing to the taste 

 and showed a good analysis. After a while the Lewiston 

 Journal commented, not unkindly, upon the fact that the Turner 

 Centre Creamery was selling milk, although it bought none. 

 Presently from another paper came this squib : 



"I would have Mr. Bradford understand that it takes some- 

 thing besides butter fat and water to make milk." That was 

 true and well meant but hardly apropos. 



Naturally enough, the local milkmen took up the hatchet and 

 fearing you may infer that they succeeded in getting my scalp, 

 I hasten to explain that what you see, or rather do not see, 

 is the result of heredity and that my warlock is not dangling 

 at the belt of any local milkman. 



At the present time I think we must be good friends, for I 

 do not read of any mass meetings held for the purpose of our 

 overthrow. I like to be "good friends" with everybody. I am 

 — speaking for myself, though I don't like all the ways that 

 some people have. 



Knowledge, experience and facility in thus saving for the 

 peoples' use a much needed article has been of considerable 

 economic importance in the last ten years. 



About ten years ago, when the policies of the Turner Center 

 Dairying Association were under special consideration by the 

 management and no less by a large division of its patrons, it 

 was asserted by a prominent authority that "The profit of the 

 cream trade is fast vanishing. It is being constantly reduced 

 by increasing competition." 



Reference to our annual report of ten years ago shows that 

 our cream and milk sales were then some over $121,000. For 

 the current year our sales of cream and milk will amount to 



