306 BOARD OF AGRICULTURE. 



ways. The other way is to go and ask somebody who has 

 creamery apparatus to sell, and he will tell you you must 

 have $2,000 for a building and $3,000 for your machinery 

 and appliances. 



Mr. Parsons of Northampton. I would like to inquire 

 of the writer of this interesting paper what cows he keeps ; 

 and I would also like to inquire the price he gets for the 

 article he makes, so that we can judge for ourselves in re- 

 gard to the value of the separator. 



Mr. Hazen. The breed of cows which I keep myself are 

 pure Jerseys. The price of the butter varies materially. I 

 have a certain class of customers. I look them over before 

 setting the price and see how much they will stand, and my 

 price varies all the way from thirty-two cents on commission 

 to seventy-five cents retail. 



Prof. Alvord. I want to ask Mr. Hazen one question 

 before he leaves the platform. Has he made any compari- 

 son between the keeping qualities of the butter made from 

 what I may call sweet milk and from milk separated? 



Mr. Hazen. When I first commenced running my sepa- 

 rator I had not quite learned how to handle the cream, and I 

 shipped to I^^ew York some butter made in three ways, — 

 one by the " shot-gun can," so called, — that is, an open can 

 set in a tank of ice- water ; one by the Cooley process, and 

 one by the separator. It was shipped in open cars, without 

 any protection against the heat, and before it got to New 

 York it struck a temperature of 95 degrees, and the butter 

 melted down a good deal. It was all very much damaged, 

 but the separator butter was more damaged than either of 

 the other kinds, the " shot-gun can" butter the least. But I 

 think I have since learned how to handle the separator but- 

 ter so that it will stand shipping better. 



Mr. Wilkinson of Ilolyoke. I would like to know the 

 difference between the keeping qualities of skira-milk by the 

 ice system and the separator system. 



Mr. Hazen. I have not had very much experience in 

 that. During the season of summer travel we do ship, to 

 some extent, skim-milk to the mountain hotels, and make 

 no charge for it. We sell them our butter at good prices, 

 .and give them the skim-milk. We run the milk directly 



