MARKETING CHEESE AND MILK. 157 



gle farm to Boston and sell the articles ; he mvist employ some- 

 body to do that bnsiness. For instance, there is the article of 

 cheese. What shall be our course in selling our cheese ? Can 

 we take any better course than we are now following? It is 

 said that we should send our cheese to market, and employ 

 some man there to sell it for us. When we send it there to be 

 sold on commission, we endeavor to get it done as cheaply as 

 possible. I never have paid over five per cent., and many times 

 much less than that. Supposing we should go with our cheese 

 to these free markets that have been spoken of, and it was not 

 all sold ; then there would be a surplus left over, and it would 

 have to be stored somewhere. Now, these men who are selling 

 our cheese, and are selling other products, furnish the room to 

 store it, and it is our business to look sharply after them to see 

 that they are not getting too much. We must either let the man 

 who is in Boston do it, or send another man there, who will be 

 precisely in the same condition. For instance, I might kill one 

 hog at a time, and perhaps I should have three hundred pounds 

 of pork to sell. I cannot afford to go to market to sell that 

 pork myself, but some one else will do it, and my business is to 

 see that he does not get too large a share of the profits. That 

 is what we are all aiming at ; to see that the middle-man gets 

 his share, and the farmer his share. 



There must be some way to get rid of the products of the 

 farmer, beyond what the farmer wants for his own use, and one 

 question is, what is the best way to do it ? For instance, take 

 the article of milk. The gentleman from Westborough knows 

 very well about that article ; what shall we do with it ? It must 

 go to market. I am living some seventy miles from Boston, 

 and have been engaged in sending milk there for fourteen years. 

 We claim to be a more honest set than the gentleman says those 

 middle-men are. We would not like to turn off a quart of 

 cream from every can of milk, and sell it to the confectioners, 

 as the gentleman says it is sold, for forty-five cents a quart, and 

 by that means get a large profit, and then fill up the cans with 

 water, and pretend to sell it for pure milk. But if we should 

 have an agent there, I do not know what the result might be ; 

 the temptation would be just the same to him to turn off this 

 quart of cream, and sell it for his own benefit, and then fill up 

 the cans with water. Tiiere are a great many things of which 



