324 BuKEAU OF Farmers' Institutes., 



Who is benefited by taking good care of milk that goes to a creamery? 

 Mr. Cook. — Every one of the patrons, the butter-maker, and 

 lastly the consumers of the butter. 



Of what benefit are the milk stations going to be to the farmers? 



A Farmer. — We have one at Lafargeville, none nearer. I think 

 it a benefit. It keeps up the price of butter and promotes com- 

 petition. 



Dr. Smead. — From my own observation I am satisfied that the 

 station near me has benefited the farmers. The price of milk is 

 higher, the cow is better fed and cared for, and the burden of the 

 housewife has been lessened thereby. Besides, it has made 

 another outlet, and anything that adds a string to 'the bow of the 

 farmer is a benefit to him. 



Mr. Cook showed a chart on which were stenciled figures show- 

 ing the value of milk, taking 20 cents a pound for butter as a 

 basis, for both cheese and butter, and said that all depended on 

 the value of the milk in butter fats. If the milk is rich in fat, 

 at present prices for milk, more money will be got out of it for 

 butter, provided that milk is sold by the quart. If it is alF pooled, 

 such milk should be made into butter. 



How should milk be cared for that it may keep in perfect condition 

 for delivery to the creamery or cheese factory? 



Mr. Dawley. — I like that question. Now I hope you will like 

 my answer. Do not think I am " fussy." The questioner wants 

 to know how the milk can be delivered in perfect condition and I 

 will lay down the following rules: 



The care of milk should begin before milking, by seeing that the 

 cow or cows are clean, the stables and surroundings clean, as well 

 as the utensils, and last but not least that the milker is clean. 



Before commencing to milk, the cow's udder and flank should 

 be wiped with a damp cloth or brush. By doing this, loose hairs 

 and fine particles of dust and filth will be prevented from drop- 

 ping into the milk pail, and much cleaner milk will be secured. 

 The milking should be done with dry hands, and, to get the best 

 results, should be done gently, yet quickly. Immediately after 

 milking, the milk should be removed to a place where the sur- 

 rounding atmosphere is pure, and then strained at once; for no 



