VERMONT DAIRYMEN'S ASSOCIATION. 47 



with my cheese?" and he said "If you will mix a little more 

 milk with your manure I think it will improve it." 



C. J. Bell. I have enjoyed the remarks on home making- of 

 butter, yet on the other hand I am surprised not to hear some 

 words spoken in favor of the creamery. There is, sometimes, 

 good butter made in the creamery, butter that sells for a good 

 price. There are from 200 to 250 creameries and cheese fac- 

 tories in Vermont, they are fairly well patronized and make 

 from 20,000 to 25,000 pounds of butter per day. 



Mr. Stafford. I am loath to believe that all the good but- 

 ter that comes out of Vermont is made in private dairies. 

 The quotations of butter are higher on creamery than on dairy 

 butter. If the creamery was the cause of the man's filth in 

 the case cited it would have looked after it. If that filth 

 exists the creamery is not to blame but the dairyman. 



Mr. Tinkham. I did not attribute his filth to the creamery; 

 I only gave as an illustration of what some men will do. 



Gov. Hoard. Do you think the man would have made bet- 

 ter butter in a private dairy? 



Mr. Tinkham. Creameries are an advantage to the state, 

 but I want to emphasize the fact that every family can make 

 as good butter as any creamery can. Seventy-five per cent. 

 of the dairymen might improve their butter by going to the 

 creamery, this man undoubtedly belonged to the seventy- 

 five per cent. 



Gov. Hoard. This debate is taking a wholesome turn and 

 bringing the question back to the individual responsibility of 

 the men who produce the milk. The farmer is the man who 

 produces the butter, the creamery does not do it ; the creamery 

 simply separates that which is given to it. 



The Hoard creameries in Wisconsin have to make butter for 

 private demand and they have from five to seven thousand 

 families to supply with butter every week in Pittsburg, St. 

 Louis and Chicago. There has to be exceeding care taken 

 with that butter, from the farms that produces it until it is 

 placed in the hands of the consumer. We found that the hired 

 girl way down in St. Louis was injuring the reputation of 

 Hoard's creamery. And so a circular was issued to the house- 

 keeper asking her not to put the butter when it came to her 

 home in the refrigerator with the cabbage, etc., and so the 

 house-keeper woke up to - the fact that she was responsible 

 in some measure. The eight hundred farmers who supply 

 the milk also have to be looked after every week and a super- 

 intendent was hired who does nothing but go around from 

 one creamery to another and from one farm to another. At 

 the creamery the milk is sampled and if anything is the mat- 



