20 VERMONT DAIRYMEN'S REPORT. 



ods, the premises, the cows, etc. If he finds the methods and 

 conditions wrong, he should talk carefully and reasonably to the 

 patron, explaining wherein he ought to do differently. Let him 

 understand you expect he will correct his methods. Interest 

 the gatherers in the necessity of carefully watching. If not 

 righted, notify again. After a second notice, we make another 

 examination. If the instructions not complied with and we find 

 the patron has not conformed to the conditions, we tell him that 

 they must be complied with, that he must conform to the rules. 

 We so far have had occasion to drop but two or three patrons. 

 Some do not put up enough ice to carry them through the sum- 

 mer and during the latter part of August to September and first 

 part of October we are apt to get some sour cream. We instruct 

 the gatherers not to accept any sour cream, or any not according 

 to the rules. Some times we have been obliged to accept sour 

 cream. The sour cream problem is the hardest one we have to 

 deal with. We have to instruct the persons to put in ice enough 

 another season to carry them through. 



Member. Will 3^ou tell us about submerging the cream in 

 water. Do all your patrons have to do this ? 



Answer — We have decided to make a new rule to cover that 

 point. It has not been done but we are considering it carefully 

 and are going to do it. 



Question — Would that imply that every patron must use the 

 Cooley creamer or submerge the cream under water, in a spring, 

 well or somewhere ? 



Answer — The farmer may use whatever arrangements he has 

 for that purpose. Most have zinc-lined tanks made ; any ar- 

 rangement to keep the milk completely under water will do. 

 They ought to have it submerged in pure water. It will entail a 

 good deal of expense to the patron, but it is worth the cost. 



Mr. Campbell. You advised the use of the best salt. I would 

 like to inquire what kind you consider to be the best salt ? 



Answer — Well, I do not want to undertake to say which is 

 the best salt. I have used the Worcester for two } r ears. 



Mr. Kneeland. I would like to ask Mr. Gale if he considers 

 that better butter is made by the deep-setting creamery or similar 

 methods than by the separator ? 



Answer — A great many use separators, some one process, 

 some another. I cannot say. 



Member. I think the separator makes better butter than the 

 Cooley creamer, as it takes out impurities. 



Answer — If there are any impurities in milk, of course, the 

 more thoroughly they are taken out the better the butter will be. 

 Impurities from foreign matter we do not expect to find in milk. 

 I will admit that the separator does remove impurities better than 

 does the Cooley creamer. 



