182 



How THE FARM PAYS. 



A. I think not; but it improves the butter, for certainly there is a 

 waste of sugar in washing out the buttermilk. Years ago my 

 method was to press out all the buttermilk we could in workin" 1 it, 

 and to absorb it with a sponge wrapped in a clean cloth, but since I 

 have adopted the plan of washing out the buttermilk I replace the 

 sugar in this way. Besides this, the sugar helps to preserve the butter. 



Q. What is your opinion, Mr. Crozier, of the new Centrifugal 

 Separator, as it is called ? 



A. I think it was in 1879 that we had it at the International Dairy 

 Fair, in New York City, and I have no doubt that for those who 

 supply cream to our large cities it is a very good machine, but where 

 we sour the cream and make it fit for churning, I do not think that 

 we can get as good butter or as much from the same quantitv of 

 cream. I do not think that we can make good butter to keep a week 



SHIPPING BOX FOB BUTTER. 



by that process, as the cream thus separated is not in the right condition 

 for churning; for unless, after the separation is made, it is kept for the 

 same length of time, there would be no advantage. For cheese 

 factories, where the cream is taken off for butter and the sweet skimmed 

 milk is used for cheese, it would be serviceable. 



Q. One of the most common complaints of the dairy farmer is the 

 trouble in getting help for the dairy. How do you manage this ? 



A. I have no trouble whatever, as it is all done within my own 

 family. My two daughters have taken turns since they were fourteen 

 years old in the dairy, month about. The thing is now so simple, that 

 even a careful girl of that age is capable of doing the work without 

 much exertion; the labor of dairying being so much eased and sim- 

 plified by improved machinery and methods. Outside of the dairy 

 there is a large boiler or kettle, which holds forty gallons of water, 

 which is supplied from the waste of the creamery. The fire is made 



