FTER the milk is drawn into one of the pails 

 that have been described, it is immediately 

 carried into the milk-room, which is separated 

 by self-closing doors from the cow stable. Here 

 it is weighed, and a careful record is kept of the amount 

 of milk given by each cow and also of the richness of the 

 milk. Twice each morning and twice each evening the 

 milk is sent to the Creamery, where it is immediately 

 cooled and bottled. All of the milk shipped to the Hotels 

 for drinking or for table milk comes from the Guernsey 

 cows housed in this new cement stable; but not all of the 

 milk produced at the various farms forming a part of the 

 New Boston Dairy is bottled for table use. A large part 

 goes to the Creamery, to be sent to the Hotels as cooking 

 milk and as cream and butter. 



[ 30 ] 



