CREAMERIES. 305 



Question. I am speaking of the sale of the product. Is 

 it the amount that it brings, or what is it? 



Mr. Hazen. The amount that it brings and the satisfac- 

 tion it gives the consumers. 



Question. Is it a fact that butter produced under the 

 milk-gathering system brings more in the commission houses 

 of New York and Boston than butter produced under the 

 cream-gathering system ? 



Mr. Hazen. The best answer that one can give to that 

 is his own experience. We have patrons who have for the 

 last three or four years, previous to this year, brought us 

 cream ; this year they have brought milk, and the butter 

 from the milk brought by those patrons has been at least 

 five cents a pound higher than it was the years before. 



Mr. . Mr. Hazen states that he uses a separator 



to separate the cream from the milk, that he gets more but- 

 ter from the milk with the separator than by any other pro- 

 cess, and that the skim-milk is better for feeding purposes. 

 The question I would like to ask is, does the separator add 

 anything to the value of the milk for feeding? 



Mr. Hazen. In regard to that I will briefly say that I 

 raise from fifty to seventy-five calves per year, and I have 

 never been able to shift from separator milk to whole milk 

 as food for calves without making sick calves. 



Question. Do you lay the sick calves to yourself or 

 the milk? 



Mr. Hazen. I lay it to the milk. I do not consider 

 that it is because the milk was so much richer, but because 

 the condition of the milk rendered it more easily digestible 

 by the calves. 



Mr. Fitch. I can furnish to any community that wishes 

 to make a trial of this thing, machinery which will enable 

 them to do it for $500, provided they have a room 24x30 

 and two sheds in addition, 12x8. If they have a room as 

 large as that, well situated, and can get ice, I will show 

 them the figures which will satisfy them that for $500 they 

 can put in sufficient machinery and every appliance neces- 

 sary to handle the milk from 100 to 300 cows. Then if they 

 choose to sell their milk they can sell it ; if they choose to 

 churn it right away they can do that. They can try it both 



