No. 4.] PAST AM) PRESENT DAIRYING. 231 



seen cream raised in them. Some of us haxc used the 

 earthen pan for this })urpose. Later, tin i)ans came into 

 use; followed a little later by the Iar<i:c "gilt-edge" pan, 

 holding several gallons, which is now the best for open set- 

 ting. The "bureau" arrangement was considered a great 

 improvement, until the "deep-setting" can, submerged in 

 cold water away from all unfavorable influences, came into 

 use. 



We remember the old dash churn, — how we had to hold 

 on to it to keep it from going to i)ieces ; later came the 

 crank churns ; now it may be said of the making of churns 

 there is no end. Then we recall the drudgery of the house- 

 wife, in salting and making up the butter, w^ashing the churn, 

 and the general cleaning up. Also, the marketing of the 

 butter by the men folks took time and effort. 



In my early days my father carried on the business of 

 collecting butter in surrounding towns, and disposing of it 

 to the city trade. In this way considerable fine trade was 

 worked up. In time it became my lot to carry on the same 

 business for several years. All this time it was more and 

 more apparent that there must be a more uniform qualitj^ to 

 keep this trade. Sorting and arranging shades helped some, 

 but it was found very important that it should be all alike, — 

 irood. So an arrangement was made for takino^ the butter 

 at the dairies "from the churn," carrjnng it home and work- 

 ing it u}). This was an improvement. My ideal, all this 

 time, was to have the cream brought to one place and churned 

 together, making one i)roduct ; so that, when the time came 

 that such a thing was accomplished, this co-operative plan 

 met Avith hearty approval. This plan makes it possible to 

 have all the butter the best. When this system is thoroughly 

 carried out, and the rules well obeyed, it will })ay the dairy- 

 man more for the cream at his door than he can realize from 

 his butter when produced and marketed in the ordinary' way. 



It is claimed, on good authority, taking the average farmer, 

 with the various devices for creaming milk and the little care 

 given it, that 25 per cent is lost in imperfect creaming and 

 churning. This is a great loss, which the factor}^ not onh'^ 

 saves, but a better price for the butter is obtained. It is 



