86 BOAED OF AGRICULTURE. 



tion, ill order to have it good and merchantable in Boston 

 market, has led to a great deal of trouble between the Boston 

 milkmen and the dairy-men who furnish the milk to them. 

 It has led to an immense amount of trouble. Milk comes to 

 Boston through the hot weather in a decayed condition, a 

 good deal of it; it comes tasting bad, rancid. The milkmen 

 say, "This won't suit our customers," and send it back, and 

 the farmer will keep it for a week afterwards, and swear it is 

 sweet. That is where a great deal of this trouble has come 

 from. A man, in order to be a milkman in Boston, must be 

 a thorough judge of the article ; must be able to tell by tast- 

 ing exactly the condition of things, and whether the milk is 

 proper and right to use ; and on that fact alone, almost, de- 

 pends his success as a milkman. If he is a good judge of the 

 article he carries, and has a conscience about it, he can build 

 up a good business. If he is perfectly indij3:erent to what 

 anybody thinks or says, so long as he conducts his business 

 honestly, he is all right ; but if he undertakes to satisfy the 

 men from whom he takes milk, and his customers too, he will 

 not be able to satisfy either, and go down hill very quick. 



Mr. Everett, of Princeton. I believe there is a gentleman 

 here, living in Westminster, who has one of the best butter 

 dairies there is in this vicinity. We have no cheese-factory, 

 I believe, short of Barre. In my town, we keep butter-mak- 

 ing dairies of from two or three to twelve or fifteen cows. 

 The daily to which I allude is that of Mr. Theodore Wood, 

 of Westmhister. His butter has sold for some three cents a 

 pound more in Fitchburg market this summer than any other. 

 He has used the deep-kettle pans this year, and I have been 

 informed that he has made more butter than ever before from 

 the same quantity of milk. 



Mr. Theodore Wood, of Westminster. I do not pretend 

 to be a public speaker, or to know more about making butter 

 than others. Whatever I do, I try to do as well as I can. 

 Until this year, I have always used ten-quart pans, as is cus- 

 tomary. Last winter I was in the northern part of Vermont, 

 where they were using large pans and a good many pails, and 

 last spring I had some pails made nineteen inches deep and 

 ten inches in diameter, with covers having a hole through the 

 top, about an inch in diameter, covered with a strainer. 



