PRIVATE DAIRYING. 13 



PRIVATE DAIRYING. 



G. C. Wright, Wawous, N. H. 



I come before you with a very small paper to-day, and 

 with a theme which has been discussed since the time of 

 Adam by more able and distinguished men than I. A great 

 deal might be said about the question of co-operative work, 

 but I will touch to-day only on the lines of private work in New 

 England, the same old way our fathers trod. Many of these 

 gentlemen and ladies before me are pretty well acquainted with 

 dairying, private dairying at home • many gain from it their 

 living. 



There has been a great deal of concentration in every de- 

 partment of business life, the aim being to get the masses to- 

 gether, and to bring about changes which would be of mutual 

 advantage. And thus the dairymen of Vermont come together 

 from all over the State and by their meetings and exchange 

 of ideas, keep up with the times. 



The co operative and proprietory creameries are largely 

 supplanting the private dairying interests. Creameries are a 

 great benefit both to the producer and to the consumer. Yet 

 fresh, sweet dairy butter always has a market. Co-operative 

 industry does a great deal of good and I wish to give it its 

 proper and just due. Still the question arises in every thought- 

 ful mind, have we been fair to the interests of private dairy- 

 ing, have we done well in every instance in abandoning pri- 

 vate dairying and joining with others. This is the question — 

 what is the best thing for us and for you ? Shall we run private 

 dairies? Many are in co-operative work. Each must solve the 

 problem for himself. We wish to bring out ideas in regard to 

 it in the discussion that may follow. 



Several conditions enter into the success of private dairy- 

 ing — the man, the surroundings, the labor, etc. The greatest 

 factor entering into the manufacture of dairy butter, is the man 

 himself. I think it requires adaptability to run this home in- 

 dustry, just as in teaching music. The musician must have 

 an intuitive sensitiveness for music to be successful. Similarly 

 the good butter-maker must be inspired with the appreciation 

 of that special article, butter. He has got to know how to 

 make the butter, to know by instinct, to have an appreciation 



