BUTTER THAT WILL PRODUCE THE HIGHEST PRICE. 19 



and have them all, old and new, neatly painted outside as often 

 as appearances require. 



Every crate, tub or package of butter should bear a dis- 

 tinctive mark which will serve as a guaranty of its contents, 

 and indicate that the producer is proud of his product. L,et 

 the brand carry with it the stamp of superiority in all its details 

 and presently your efforts will be recognized, and when the 

 demand exceeds the supply you will be able to name your own 

 price. 



Make the product as uniform as possible in quantity and 

 in quality. Cater to the best trade. The markets are always 

 well supplied with good butter, but there is very little to be 

 had whichis really gilt-edged. 



Keep up your reputation at home. L,et the appearance of 

 the buildings, grounds and teams denote the respectability and 

 success of the institution. 



Do not be wanting in vigilance. Keep watch of the 

 gatherers. If they are paid according to the quantity collected 

 they are apt to accept anything that is offered, and one can of 

 thick, sour cream will rub the gilt-edge off of a whole churning. 



Inspect the cream routes occasionally. Know whether 

 the patrons are supplying the conditions essential for the man- 

 ufacture of a strictly first class article. 



Interest every patron ; teach him the importance of details, 

 that to be successful a co operative creamery must be such in 

 fact and not in name only ; lead him to exercise the same care 

 as though he made his own butter and sold it for forty cents 

 a pound. 



Enforce the rules. One or two patrons may need drop- 

 ping from the route, but the number will be few, and these few 

 must not be allowed to jeopardize the interests of the many, for 

 it must be borne in mind that the creamery is a business enter- 

 prise, and not a charitable institution. 



DISCUSSION. 



Secretary Pierce. Will Mr. Gale state his opinion of the 

 best methods of handling those persons who do not come up to 

 the mark — who do not produce good healthy cream. Will he give 

 us some explanation of the method of bringing them up to the 

 standard ? 



Answer — That matter has always been a difficult one for 

 the creamerv to handle. It is hard for the creamery man to deal 

 with it. He has to be careful in handling such patrons. If he finds 

 them furnishing cream not properly cared for, he should closely 

 examine into the condition of things, and especially the meth- 



