BUTTER THAT WILL PRODUCE THE HIGHEST PRICE. 21 



Mr. Pierce. I find that the separator produces fine butter 

 that scores higher. 



Member. As a rule it scores higher than does that made 

 by any other process. 



Secretary Pierce. Mr. Chairman — You remember that sev- 

 eral years ago Hon. Z. A. Gilbert of Maine gave us a paper on 

 creamery management, in which he stated that the Cooley sys- 

 tem was superior to any then in use. He was one of the butter 

 judges at that meeting and nearly every time he placed the first 

 prize on the separator butter and came before us and took back 

 what he had said. The judges placed the prizes on separator 

 butter more times than on that made from deep setting. 



Member. I would like to ask Mr. Wright if he believe 

 private dairying pays to-day ? 



Mr. Wright. I believe that there is as large a margin in 

 private dairying as in any form of dairying to-day. We know 

 that the margins are small, that it doesn't pay as it ought to. 

 Yet many intelligent farmers are to-day following private dairy- 

 ing and are getting a little larger margin than when they put 

 the cream into a co-operative creamery. 



Question — Do you think it pays the farmer to patronize a 

 creamery ? 



Answer — I do not believe, as the times are now and consider- 

 ing the high price of labor, that it pays to make butter at home. 

 If you have a family that can do it, and the labor doesn't cost 

 you anything, or not very much, possibly you might make it pay 

 to make the butter at home. If you have to hire help I do not 

 believe it pays to make the butter consumed on your own table. I 

 should buy it. 



Question — If you are going to buy butter for your own 

 family, would you get it from a dairy? 



Answer — It depends on circumstances. I should not care 

 to eat the make of some creameries, but would that of others. 



Question — Isn't it a fact that dairy butter keeps sweet 

 longer than creamery. 



Answer — Good butter never keeps long. 



A Member. I have been making dairy butter and sending it 

 to the Boston market every week for many years. I never took 

 a pint of milk to the creamery yet. I employ help indoors and 

 out and the part I save by making the butter instead of taking 

 it to the creamery pays the bill. 



Secretary Pierce. First-class butter, no matter of what kind, 

 either dairy or creamery, commands a fancy price. 



Mr. Harvey. This seems to be of vital importance, making 

 our butter in the home or in the factory. We used, twenty or 

 thirty years ago, to make it in the home and got a good price for 

 it, getting forty cents during the fall of the year. I took it to the 



