300 BOARD OF AGRICULTURE. 



have them so near their kitchens that the cream becomes 

 impregnated with the mingled odors of onions, cabbage, 

 turnips, fried ham and doughnuts from the cook stove. All 

 of these are good in their place, but combined in the butter 

 I do not think them any improvement. Now if the whole 

 milk comes to the creamery, all of these troubles and many 

 more not enumerated, will be obviated. Now if it comes to 

 the creamery as whole milk, how will you get the cream? 

 I should say by the separator process. First, because I 

 believe you can get more butter ; second, that properly 

 handled, it will be as good ; third, it is much less work ; 

 fourth, the skim-milk is fresh and much nicer to feed, 

 particularly to calves. Cleanliness is absolutely necessary 

 in making good butter. In creameries it is always ob- 

 served. The butter-maker knows this fact. He also knows 

 that the eyes of all of the patrons are upon him, and to hold 

 his position, he must at all times have everything in shape 

 for inspection. In the home dairies some are very particular 

 to have everything perfect, some do very well, others would 

 if they had suitable arrangements, while still another class 

 have not the faculty aud could not do well if they would. I 

 have now described my idea of a creamery, — what it should 

 be and how, according to my views, it should be managed. 

 We will now consider a few of the needs and benefits of the 

 system. First, if you have thirty or tifty patrons you would 

 have as many different kinds of butter, if it were made in 

 farm dairies, while in the creamery it is all brought to one 

 uniform quality. 



Perhaps it is not as good as some of the dairy butter, but 

 much better than the average. Next, who are the ones most 

 benefited by the creamery system? First, those that cannot, 

 for various reasons, make a good article at home, and they 

 are many. Some of the reasons are perhaps beyond their 

 control. One, for instance, may be the health of the wife. 

 She is not al)le to put the necessary work into it, and if they 

 do not feel able to hire, she, day by day, vvorks along, doing 

 each day more than "she is able, making an inferior article of 

 butter. Another reason, and one we often meet with, is the 

 want of suitable rooms and machinery. To illustrate that, I 

 will give one item of my experience when I was a butter 



