608 BOARD OF AGRICULTURE. 



Before passing from Denmark, I must say that I believe their success 

 is largely due to the united action of the people, from the government 

 down to the private individual. 



In visiting the English market, I miglit say I have found butter there 

 from the Argentine, Australia, New Zealand, Sweden, Russia, Denmark, 

 United States, Canada and France. The highest selling butter found here 

 Avas the famous B. F. Bhis French rolls. This brand brought four cents 

 per pound more than any other butter. This is unsalted butter and made 

 from raw cream. It has a very high aroma or nose flavor or showing 

 about as high aroma as the butter at our exhibitions that scores the 

 highest. This butter is put up in two-pound rolls, wrapped in white 

 cloth and sent to market in a wicker basket called "motte." 



The next highest butter to this was the Danish selected. Following 

 this in price was the Irish butter, which showed very high nose aroma 

 but was very weak in body, undoubtedly due to churning the cream at 

 too high a temperature. Some excellent butter was found from New 

 Zealand that was six months old and had been kept at a temperature of 

 sixteen degrees F. This butter would grade Western Extras in this 

 country without any difficulty. 



I believe the opportunity is good for any large creamery that will 

 furnish clean, mild flavored butter to England to build a reputation on 

 their goods that will enable them to ship there with profit at times. 



While I think our Department of Agriculture has given excellent aid 

 to the dairy business of the country, I believe it would be a good thing 

 to have a representative in that market constantly, keeping our \n'o- 

 ducers posted in its requirements. 



TWENTY YEARS IN INDIANA CREAMERY BUSINESS. 



GEORGE FREESE, NAPPANEE. 



It is getting rather late and I will only talk a few minutes. About 

 twenty years ago there was only one creamery in the State of Indiana, and 

 that was in Elkhart County, at Nappanee. I started a creamery there in 

 1882, and I don't know of any other creamery started before that. I 

 started to use what they called the gauge system. We had a can with a 

 glass on the side, and an inch on that glass was supposed to make about 

 a pound of butter, but after we had bought milk that way for a year or 

 two we found that some would make a pound and some a pound and a 

 half, and the result was our best customers left us and the poor ones 

 stayed by us, and we kept on with that until a man came along with a 

 test, and so we adopted the test system, and for four or five years farmers 



