VERMONT DAIRYMEN'S ASSOCIATION. 19 



all] to be successful a pure product is needed, and this is 

 assured only by care in the selection of the dairy herd and its 

 handling. 98 point butter never was obtained from a herd of 

 scrubs or diseased animals fed on unwholesome food and kept 

 in unsanitary stables. It is a wonder that the creameries are 

 able to make as good a quality of butter as they sometimes do 

 from cream obtained from objectionable herds and stables. 

 Some creamery managements have adopted the rule that each 

 patron shall be visited from time to time, his cows, stables and 

 surroundings closely inspected. Where this method has been 

 employed the class of the product has invariably been raised. 

 Submerging the cream in water is required of each patron by 

 some creameries. Such methods should be followed by the 

 private dairyman as well. We would recommend that a uni- 

 form card be adopted for use by the creameries of the state, 

 containing special sanitary requirements, and that it be post- 

 ed in the stable of each patron. It then should be the duty of 

 each creamery management to inspect the premises of each 

 patron from time to time and to offer suggestions to those fail- 

 ing to live up to to the required rules. Those who do not pro- 

 duce a pure cream after a reasonable number of visits, should 

 be excluded. Better produce a higher quality of goods even 

 if less in amount; the market demands only the best. 



We must not linger here for fear we may be taking up the 

 subject of creamery management. We simply want to impress 

 upon your minds the great need of producing pure cream irt 

 order to obtain gilt edge butter. The best butter in the 

 world is produced in Vermont; yet it also is true that some of 

 the worst likewise originates among our green hills. This be- 

 ing true, do we not need dairy associations, dairy schools and 

 agricultural colleges to educate ourselves in the art of butter 

 and cheese making? 



Comparatively few attend farmers' institutes, but those who 

 avail themselves of these opportunities are the ones that are 

 classed as the most successful farmers. 



OUR MARKETS. 



We should keep in touch with the markets both at home and 

 abroad. The demand for first class dairy products always ex- 

 ceeds the supply, but the market is often glutted with inferior 

 products. One-half cent per pound means much to the pro- 

 ducer where any large amount is sold. Are we receiving that 

 one-half cent? Our success depends in a great measure upon 

 the marketing of our goods. Let us sell as direct to the con- 

 sumer as possible. If we produce a first-class article, we shall 

 have no difficulty in disposing of our goods. We cannot af- 

 ford to market any other grade than the best. Allow me to 



