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wonder if the buyer who wrote now and then " butter 

 is elegant," ever guessed how much pleasure those 

 three words gave ? Why, they were simply inspiring. 

 The milking was not nearly so hard ; the calves were 

 fed more patiently ; we would willingly work a little 

 harder to be* able to furnish more of this " elegant but- 

 ter" to our buyers. Quite a few winters have 

 passed since then, but I tell you a secret when I say I 

 like to hear such words still. I think we all do ; it's 

 "natur'." We want first the consciousness of a good 

 article to sell, then a word of honest praise accompa- 

 nying a good price is always acceptable. 



In the summer season, not having the facilities for 

 making " elegant " butter, we sold cream to the cream- 

 er} 7 . This was more experience. We learned, in the 

 language of the early composition, that creamery men 

 could be divided into two classes— good and bad. The 

 good were very good, but the bad were horrid. 



We continued in this way for a few years, not mak- 

 ing such a fortune, unless we include health as a part 

 of the fortune, for we were certainly hearty and 

 healthy, but what satisfied. Then we were enjoying 

 the privileges of a good home with our parents. It is 

 only as we grow older that we appreciate all that a 

 good home means ; that place where is seen and felt 

 the love which Hans Christian Andersen tells us 

 " holds the world together." While the daughters of 

 the family might have made better use of those few 

 years, they have no regrets or no apologies, but look 

 back to them with a great deal of pleasure. They cer- 

 tainly were not wasted years. 



My last and most important experience in dairying 

 is at my own home. My husband, who made a spec- 

 ialty of feeding cattle, knew nothing about dairying 





