14 VERMONT DAIRYMEN'S REPORT. 



of the art; to know the whole line and history of the breeding, 

 the feed, and treatment of the cow, and the handling of the 

 milk and cream, as well as of the little globules of butter. The 

 moment the man comes into the spirit of it and enters into and 

 loves his work, he begins to appreciate the conditions needed 

 to carry it out successfully. How often has the work been done 

 by the mother, by the wife; sometimes by father or husband ? 

 More and more it ought to be done by father, husband and son. 



Next to consider in this matter of butter making, of dairy- 

 ing in any form, is the margin of profit. If that margin grows 

 smaller, there are reasons for it which we should strive to 

 fathom and overcome. Does competition put the margin on the 

 wrong side or does it keep it on the right side ? If we can figure 

 out that there is a margin on the right side of this home indus- 

 try, it is worth consideration. The man who makes his butter 

 at home can give it more careful attention and closer observa- 

 tion than can be the case at the creamery, and can get a little 

 more in butter. And there is always a demand for nice dairy 

 butter. There is something about the old fashioned dairy but- 

 ter that makes many housekeepers love to have it on their 

 tables. If you have the right kind of home made butter, there 

 will be a little margin above the price of average creamery 

 butter. There is another little margin in favor of this home 

 industry ; if the conditions are right the butter can be made at 

 home for less than you pay the creamery man for making it. 

 The time you take to carry the milk to the creamery is longer 

 than it would take to make the butter. Given the right man 

 under the right conditions, he can save by making his butter at 

 home. I am always in favor of the creamery for the man who 

 makes poor goods. 



There has never been a surplus of gilt-edged butter in the 

 market, and whenever we have a superior article of fresh, 

 sweet dairy butter, there is a demand for it. The table keeps 

 pace with the supply. And so I claim that there is a future for 

 this home industry, private dairying. I believe that we, who 

 are in the business and satisfied with it, ought to stay right 

 with it. There is much satisfaction in having a business of 

 one's own, and most farmers enjoy running their own business 

 in their own way. 



If we believe we can and are able to do the work, we can 

 build up this home industry. By doing our best in every way 

 we better the position of the products of private dairying in the 

 market of the future. I believe more and more that private 

 dairying is the best dairying and of the largest interest, and 

 that more and more interest is shown in it by those who are 

 aking it up. 



