THE DAIRY. 289 



butter-maker, whose butter is not of the best quality, and 

 who labors under the greatest disadvantage in getting it to 

 market. 



Again, I believe the creamery system of the greatest ad- 

 vantage to such communities as have poor facilities for mar- 

 keting anything. I believe it is especially favorable to those 

 who own a few cows, rather than to those who have a large 

 enough herd to have a complete dairy of their own, and can 

 make it really a business on their own premises. I think, 

 from observation and careful study of the matter theoretically 

 and in practice in this and other States, that where butter 

 factories of this kind have been established, and where, in- 

 deed, the system has been introduced into the community, it 

 has been found to be a great public comfort, and that it has 

 been of such advantage as to fully justify the change, and 

 that those communities, as a whole, would be very loth, and 

 the individuals who are interested in them, separately, to go 

 back to the old system. I believe it is especially adapted to 

 New England as a whole, and especially to the districts remote 

 from railroads ; and that of the various forms of butter fac- 

 tories, the one which is best adapted to the present needs of 

 this part of the country is the cream-gathering system, where 

 only the cream is taken, where the only labor expended on 

 the farm is that of removing the cream, so much less bulky 

 than whole milk, and where the factory itself has but the 

 cream to handle, without the labor and expense of disposing 

 of a vast amount of skim milk, which is almost a waste prod- 

 uct on their hands, and have therefore remaining only the 

 buttermilk as a waste product, which, where I have had the 

 management, has always been disposed of to outside parties. 

 In many companies the rule is that the buttermilk shall sell 

 for enough to pay for the fuel, the salt and the coloring mat- 

 ter of the factory. I see some gentlemen smile when I say 

 " coloring matter." I believe the coloring matter, in certain 

 seasons of the year, to be just as much a necessary part of 

 butter as the salt, because people who buy the butter to eat, 

 and who are the final judges, and for whose taste we are 

 catering, require that it shall have a color which it does not 

 have naturally, which nature does not give to it at all, if it 

 is done in a harmless way. 



