254 AMERICAN DAIRYING. 



in an Eastern city. In 1893 a part of the sum- 

 mer make was put in the cold and held until 

 winter. W hen it was taken out arid put on the 

 market it was found that it had not kept well. 

 This was a surprise to the holder and to the 

 creamery proprietor too, as the goods had prev- 

 iously kept well in the cold and made the holder 

 some money; but in 1893 it made quite a large 

 loss and of course in 1894 the goods had to 

 hunt a new customer and the proprietor of the 

 creamery secured a new butter-maker. Here 

 was a money loss to the purchaser of the but- 

 ter, a loss of a position to the butter- maker and 

 a loss of business to the creamery proprietor, 

 all from failing to do as well as a person knew 

 how. As time passes along more will be ex- 

 pected of creamery employes in the way of in- 

 telligence and good judgment. We have a 

 great deal to learn in this line yet. Let us not 

 run away with the idea that we are smarter 

 than other people. We show a weakness when 

 we do it. 



Dr. Bernstrom of Stockholm, Sweden, said 

 to me a few years ago that when we made as 

 good butter as they did in Sweden we could 

 crowd them out of the English market. I 

 asked him what was the lowest price they re- 

 ceived in the English market for their butter 

 and he said twenty-five cents per pound. The 

 Elgin market was at that time eighteen cents. 



