360 AGRICULTURE OF MAINE. 



change before it reached the creamery. If milk is all the same 

 age, and kept at the same temperature, I do not see why that 

 milk should materially differ. 



Question: Well, won't the clean man use ice, anyway? 



Mr. Bradford : No, not always ; some keep their milk in 

 cold springs. In regard to this, do not think that if milk is set 

 into water that does not come to the top of the can that you 

 will get good results ; the can should be set down into the water, 

 so that the milk will be uniformly cooled. 



Mr. : I am milking nineteen cows and selling my milk. 



In the rush of summer I buy considerable milk from the Tur- 

 ner Center Creamery, and I am interested in this discussion. 

 It seems to me that the creamery might demand a certificate 

 from the Board of Health that the barn is clean and sanitary, 

 and that a man keeps ice, and it seems to me that a man who 

 had one of these certificates could get a higher price for his 

 milk. It seems as though it might be arranged so that the man 

 who is not sending any clean milk would get enough less for 

 his milk so that the man who gets a higher price could afford 

 to pay for the inspection. 



Mr. Bradford : I am glad to hear that ; I am drinking it in 

 like a sponge. 



Question : I would like to inquire how many here are 

 putting milk into the Turner Center Creamery? I think, if Mr. 

 Bradford would come to East Sumner and make a talk like 

 this, there would be a different feeling about the creamery than 

 there is today. I think if the people would get together on this, 

 they could get a better price. For ten years we have tested our 

 cows every year, and we fail to see the slightest signs of disease. 

 Ten years ago we had two animals we bought in Massachusetts 

 that we lost, and ever since, we have had our cows tested 

 every year. 



Mr. Holston : Would it bring in more money to the farm- 

 er if he was 'fitted up to pasteurize his own milk on the farm? 



Mr. Bradford : I believe it would cost a good deal more for 

 the farmer to do it himself. We can pasteurize a carload of 

 milk in a little over an hour, at a rough guess — a carload of 

 over 20,000 pounds. Put it right through; and then again it 

 has been quite a job with us to train the best men we have to 

 do that thing in the fashion that is called right. I should think 



