THE BOXES FOR BUTTER. 149 



which tends to save care and labor, raise the quality of their 

 produce, and increase their profits. 



In conclusion, let me express the belief that no branch of 

 agriculture has so much promise for the future in Massachu- 

 setts as dairy-farming, especially the production of butter and 

 of milk for sale. Coupled with this as a money-crop, and 

 at the same time directly contributing to the extension 

 and improvement of dairying, should be the cultivation of 

 the sugar-beet: the two may properly and profitably go 

 together in New England, just as they do in Germany and 



France. 



With markets at your very doors for more butter than you 

 can possibly produce, provided it be of the best, you have 

 your future success in your own hands. I have endeavored 

 to point out as the improvements now most needed, better 

 stock and better care of it (thus with closer management 

 reducing the proportionate cost of production), more care in 

 marketing the product, with better facilities for transporta- 

 tion, and the introduction of the right kind of a creamery 

 system, that there may be greater uniformity, and a higher 

 average quality, in Massachusetts butter. 



This creamery question resembles most others in having 

 two sides ; but to me the advantages appear to outweigh the 

 objections. Pardon the egotism ; but I think that on this 

 point half of the audience sustain me, and the "better half" 

 at that. 



The Chairman. Gentlemen, the subject is now open for 

 discussion. The general interests of the dairy-farming of the 

 State have been well stated, and any topics suggested by the 

 lecture will now be in order. It is apparent, from what has 

 been stated, that the subject is one of the most important that 

 can engage the attention of the farmers of Massachusetts. 



Mr. Everett. I would say a word or two in relation 

 to the tub or vessel in which butter is to be packed. I have 

 been, for the last thirty years or more, engaged somewhat 

 in handling Vermont butter, not on a large scale, but per- 

 haps one, two, three, or four tons a year. I got into that 

 first from making my own butter for the Fitchburg and Clin- 

 ton markets in Worcester County, where I live. My cus- 

 tomers were pleased with my butter, and wished me to supply 



