BUTTER THAT WILL PRODUCE THE HIGHEST PRICE. 15 



HOW CAN CREAMERIES PRODUCE GILT EDGED 



BUTTER THAT WILL PRODUCE THE 



HIGHEST MARKET PRICE? 



John E. Gale, Guilford. 



The product of the co-operative creamery is of a most com- 

 posite nature. In considering all the elements which enter 

 into the various processes of production, manufacture and 

 marketing, we must give our attention to that minuteness of 

 detail, that thoroughness of operation which should be observed 

 at every point from the pasture, hay-mow and grain box to the 

 delivery of the butter to the customer, in order that the finished 

 product may possess those delicate and desirable qualities of 

 pre eminent superiority which distinguish gilt edged butter from 

 that known as of " good" or " prime quality." 



The butter question is of such momentous imporance to 

 the dairymen of Vermont, the competition of our fellow farm- 

 ers of the south and west has attained such vast proportions, 

 and they are able to make goods at so much lower cost, that it 

 leaves us but one practical resource, to produce the best article 

 that can be made, and market it in the best possible condition. 



The pure water and excellent pasturage of Vermont give 

 our dairymen an advantage over their competitors which cannot 

 be over-estimated, while close proximity to the great New Eng- 

 land markets enables us to deliver our dairy products in large 

 or small quantities in the best of condition. We have every 

 facility for placing upon the market the best quality of butter 

 that it is possible to produce. 



Within the past few years the application of advanced 

 scientific methods and the general use of modern dairy appara- 

 tus has tended to multiply greatly the number of butter-making 

 institutions in all parts of this country. The great increase 

 of production without a proportionate increase of demand has 

 been mainly responsible for the low prices of the past few 

 years. 



The quality of butter is more variable than that of almost 

 any other food product, and a strictly first class article is always 

 appreciated by the general public. Gilt edged butter cannot be 

 made from inferior cream, neither can first class cream be pro- 

 duced from tainted milk ; hence rn considering this subject we 

 naturally begin with 



