140 CHEESE AND CHEESE-MAKING 



yd. per pound, and at other times reaching 

 as much as nd. The difference was owing 

 almost entirely to the system prevailing on the 

 various farms. Where care was taken to pro- 

 duce absolutely pure, clean milk, to raise the 

 cream in an equally pure dairy, and to ripen it 

 properly, the result was butter of high quality ; 

 but where no care was taken disagreeable 

 flavours were developed in the cream, and the 

 butter was in consequence immensely reduced 

 in value. It must be evident that where cream 

 of varying qualities are thus separately churned a 

 dairy organization is placed at a great disadvan- 

 tage. Success depends so much upon high 

 quality all round and upon the acquisition of a 

 name for a perfect sample. The very fact of a 

 creamery turning out a variety of samples 

 differing in quality, is sufficient to handicap it 

 so seriously in the market that even the best 

 butter it produces realizes less than would be 

 the case if the whole of the produce were alike 

 good. It may be safely pointed out, however, 

 that although the produce of a butter factory is 

 of much higher average quality than the samples 

 of butter made in a creamery, that quality is to 



