PROFITS OF PRIVATE DAIRYING. 15^ 



houses in Boston. Consequently Maine butter, as quoted, is not 

 broui^ht up to the level \\liich is reached by butter which is shipped 

 in large quantities of a uniform brand. And I think the most of our 

 choice butter made in Maine goes directly to the consumer. 



Question. Is not Maine butter salted too high for the Boston 

 market ? 



Mr. Harris. Veiy much of the miscellaneous make is. That is 

 a very important thing. In producing an article, no matter what, 

 one wants to know the requirements of the market where it is going. 

 If they want salt butter, salt it ; if they don't want salt, keep it out. 

 You have got the taste of the people to satisfy. People are now 

 demanding butter fresh from the churn. When tliey used to be 

 satisfied to have butter made in June, we could get butter properl}' 

 packed to keep sweet, yet there was a loss of aroma and sweetness 

 about it ; and the people now require butter direct from the churn, 

 and they will pa\' the price for it. 1 sell my butter in Portland to a 

 grocer ; tiiat grocer has his customers for it, and as soon as m}' 

 butter is in the store it is divided and sent to their houses at once. 



Question. In the making of gilt edged butter, is not coloring 

 matter used to a considerable extent? 



Mr. Harris. Very often. If the people require the color of 

 June butter in the winter, coloring matter must be used. It don't 

 change the flavor in the least. 



Question. Will butter keep as well when made with a creamery 

 as in the common way? 



Mr. Harris. If I should answer that, it would only be an 

 opinion, for I am not able to keep mine long enough to tell. 



Questioner. I heard a man say, who had a Cooley creamery, 

 that he had lost two hundred pounds of butter that was made in the 

 first part of the season. It would not keep, 



Mr. Harris. I don't think he can surel}' charge the loss to the 

 creamery. 



Sec. Gilbert. Would you recommend a man to keep his butter? 



Mr. Harris. No; I would not. People demand fresh butter, 

 and the time to sell it is when it is fresh. Then there is no fear of 

 loss. I don't know but ray butter would spoil in two or three 

 weeks ; I never keep it long enough to tell. If 3'ou can get a high 

 price for a thing fresh and new, don't keep it on your hands but 

 sell it. 



