366 AGRICULTURE OF MAINE. 



there in the woods, where we Uve, we do not hear anything 

 about this ttibercuHn trouble. I have been interested in this 

 business for 25 or 26 years, and I have eaten our butter all the 

 time and used the butter-milk, and I am still alive, and in all 

 that time I never had a customer who inquired whether there 

 were tuberculosis germs in the product or not. Nobody has 

 ever asked me, or said they would give more for tested product. 

 All they want is the flavor of the butter, what they can taste 

 in it. We never get any more for tuberculin tested cows, and 

 so we do not have them tested. The matter of clean milk and 

 cream is what interests us, and is our great trouble, but we do 

 not claim to have much trouble here. We don't know how to 

 adjust this thing practically and rightly, so that all will get 

 their due; that is the great problem that is before us. Of course 

 the dairy-men or creamery men have made a difference in price 

 of three cents, whether cream will make good butter or not, and 

 we have tried to follow up that ourselves, and so far as we 

 know, that is the best we can do. The point is to get our cream 

 and milk clean and sweet, and it seems to me most important 

 that the creamery man gets his milk sweet. Butter making is 

 more of a science than it was when we began, and now we have 

 butter colors to put into the butter that we could not get in any 

 other way. We make the flavor and it is absolutely important 

 that the creamery man have sweet milk to put it in. The means 

 of having plenty of ice and keeping the product clean, is a mat- 

 ter of greatest importance to us. 



