300 BOARD OF AGRICULTURE. 



butter at the Egremont Creamery is now in the neighbor- 

 hood of six cents. It is a new enterprise, and not as 

 largely patronized as it will be another season. 



Mr. Fitch. The last speaker has touched a most import- 

 ant point in the milk question. He said that when some of 

 his neighbors found they were getting only eight spaces of 

 cream to a can of milk, while others were getting twelve, 

 they we]"e dissatisfied with the character of their cows ; but 

 that is not conclusive, because the cream of the eight spaces 

 may have given as much butter as the cream from the twelve 

 spaces. The only way to get at that is to have the cream 

 paid for by the amount of butter which it will produce after 

 it is churned. That is the only way to run a creamery 

 properly. If you will take ten quarts of milk and set it 

 in deep cans, and have the cream tested for the solids and 

 the kinds of solids, and the milk tested for the solids and 

 the kinds of solids, you will very soon find that you have 

 two or three sets of cows : one set that gives a large amount 

 of butter and a small amount of cheese ; another set that 

 gives a larger amount of cheese and an average small amount 

 of butter. This latter kind of cow would be the kind that 

 you would want to keep for your own use and that of your 

 family. If you are going into the business of making milk 

 for a creamery, test your cows and find out what they are 

 worth ; put into beef those that are cheese cows, and use 

 the butter cows for your creamery, and you will find that it 

 will make a great difference with you. If you are going to 

 run a cheese factory, take the other set of cows. 



Mr. Myp.ick. The figures given here a moment ago of 

 the pi'ice of milk — eighteen cents a can in the summer and 

 twenty cents in the winter — give an average return of two 

 and one-third cents a quart. It is not quite as much if you 

 allow from one to two cents a can for carrying the milk 

 fi'om your farm to the station. I think there are very few 

 well-manasred butter factories in New England that do not 

 return two cents a quart. When you come to the price of 

 milk, the figures Mr. Wheeler has given do not support the 

 position taken by our friend over there, that there is such a 

 great variation in the quality of cream. When it has been 

 raised under exactly the same conditions, the variation is so 



