CREAMERIES AND FACTORIES 141 



some extent controlled by the fact that the 

 milk is mixed. For example, assuming that 

 fifty farmers contribute milk to a factory, there 

 are certain to be some who do not grasp the 

 fact that the quality of butter depends almost 

 entirely upon the purity of the atmosphere in 

 which the cows exist, of the water they drink, of 

 the vessels into which the milk is poured, and of 

 the cleanliness of the udder, the hands and 

 clothes of the milkers. The introduction of a 

 few lots of unclean milk into a volume of clean 

 milk will immensely depreciate its value and 

 the value of the butter obtained from it. Thus 

 it happens that the careless contributor obtains 

 as much for his milk, if it passes muster, as the 

 man who exercises the greatest care and skill. 

 We may take it for granted that the creamery 

 system is next to impossible in England, 

 although it may still answer in some parts of 

 Ireland, where, in consequence of the difficulties 

 of locomotion, it is impossible to deliver milk 

 twice daily. The same objection cannot be 

 made to the factory system, which is the only 

 system applicable to such countries as Canada, 

 Western America, and the Australian Colonies, 



