No. 4.] SANITARY MILK. 117 



good clean cent a quart, and it is not so. The wholesale 

 price is advanced but y2 cent, and we don't know what we 

 shall pay this next month, — we may pay 3^ cents at the 

 door, clean cans. Take all your milk, every day in the 

 year, under all conditions, no stipulations : you readily see 

 the advantages of the co-operative movement right in Spring- 

 field. You Boston people know what it is to be all tied up 

 with something, you don't quite know what. In the town 

 of Enfield I asked the farmers what they were getting for 

 milk, and they didn't quite knoAV, — didn't quite understand 

 the rules connected with their contracts ; and that was the 

 situation in Springfield Ijefore we had control. So I think 

 Neighbor Sessions, while he means well, has misinterpreted 

 the status of the case. 



Mr. Sessions. We know we pay 1 cent more a quart for 

 milk. 



Mr. Allen. There are other conditions. Milk isn't our 

 entire business ; we have a great deal of cream and a great 

 deal of butter. Butter in New York to-day is 32 cents a 

 pound ; we are paying our fiirmers on that basis. We are 

 selling butter in Springfield for 32 cents a pound, wholesale. 

 Now, where is your profit? I say that is the condition to- 

 day ; I don't say it is all the time, but that is just our con- 

 dition to-day. So you see conditions alter cases. The 

 farmer making milk will say that isn't quite fair to burden 

 him with the butter ; but what can you do ? We don't want 

 the fancy barns, — I don't think the speaker wants those 

 barns, — unless we can afford them; but we want clean, 

 wholesome milk, — nothing more. It isn't the farmer who 

 produces good, clean milk that we criticise, but the unclean 

 farmer, who is too lazy to sweep oif the cobwebs from his 

 ceiling once a year, — those are the producers we have trou- 

 ble with. Take the man with a reasonably clean stable, and 

 his product will come to the creamery and make good butter ; 

 but, on the other hand, many times you can taste the barn 

 in the butter and also in cheese ; he brings the stable right 

 along with his butter, and it isn't just relishing, I think. 



Mr. Dawley. There are one or two things I want to say 

 before the discussion is closed. I want particularly to com- 



