No. 4.] UNITED STATES DAIRYING. 137 



butter made by the old style of setting in small shallow 

 pans, as well as hy shallow setting in larger pans, with and 

 without special arrangements for heating and cooling ; and 

 other samples from dairies where deep-setting of milk in 

 tanks of cold water was practised, some in open cans, some 

 closely covered and some submerged. All depended upon 

 the natural method of creaming by gravity, or the " rising' 

 of the cream, with a single exception. During the show 

 there arrived about noon, by express from Southborough in 

 Worcester county, seventy miles distant, well-made butter 

 from that morning's milking ; this was made possible by the 

 centrifugal cream separator in use at Deerfoot Farm, — then 

 the only machine of its kind operating in this country. 

 That separator and its product were the wonder of the day. 

 Six months before that time Dr. DeLaval of Sweden had 

 exhibited his first dairy centrifuge in England. 



Interest in improved cattle was then quite active in New 

 England, but the blood of the Channel Island breeds had 

 not become generally diffused, and was not so well recog- 

 nized as now as the basis for the profital^le l)utter-making 

 herd. Butter was in our exhibit from the famous cow 

 "Jersey Belle" of Scituate, whose record of six hundred 

 pounds of butter in one year and seven hundred pounds in 

 the next was then unprecedented. And our lamented friend, 

 who contributed so much towards making and marketing 

 choice butter in this State, sent samples from the pure 

 Guernsey herd at Millwood Farm, admirably representing 

 the characteristics of a breed then comparatively unknown 

 in this country. 



At that time the Whitings were making butter in New 

 Hampshire from the surplus of their contract milk, and the 

 Nortons in Connecticut were buying milk from neighbors, 

 setting It in big shallow pans and crudely conducting a fac- 

 tory, without that name, to meet the growing market for 

 their fine butter at Hartford. With these two inconspicuous 

 exceptions, which nobody seemed inclined to imitate, there 

 was not a creamery in existence east of the Hudson River. 

 Creamery butter had become abundant in the Boston mar- 

 ket, and its merits recognized. Creameries had then been 

 in operation in New York for ten years, in Illinois nine 



