Milk Factory in New England. 239- 



secure a mitigation of these unfavourable conditions, but up 

 to the present their attempts have not proved successful. 

 England consumes by far the greater quantity of eggs 

 exported by Austria-Hungary. Of late, however, it has been 

 remarked that the Russian product is largely consumed in 

 England, and now predominates in those markets where 

 Hungarian and Styrian eggs formerly had the monopoly. 



A recent report by the Dairy Commissioner of the United 



States Department of Agriculture fur- 



A Co-operative nishes a brief description of a co-operative 

 Milk Factory in .„ ' , AT ^ , , u . , 



New England. mi lk factory in New England, which 



was started about fifteen years ago. The 

 Hampton Co-operative Creamery Association was one of the 

 very first organised in New England in the year 1881. It 

 was established on a purely co-operative basis, and stock was 

 subscribed to the amount of £400. This was divided into 

 100 shares of £4. each, and distributed as widely as possible 

 among the cow owners who agreed to supply the creamery 

 with milk. Half the capital was spent in purchasing an old 

 but substantial dwelling-house of two stories, with a large 

 storage attic and an excellent cellar, with two acres of land. 

 It was believed that this property could be fitted cheaply to 

 answer the early needs of the work, and that the alterations^ 

 fittings, and equipment would not cost over £200. This was 

 actually exceeded by ,£80, so that the enterprise started with 

 a debt of that amount. The sum of ^30 was then set aside 

 annually as a fund for the improvement of the property, 

 payment of interest, and reduction of debt. An ice house 

 was also built, and cold storage arranged in it, as well as a 

 cold room in the house basement. During fifteen years 

 about £400 have been expended in improvements and new 

 plant. The cream, upon arrival, is unloaded under a covered- 

 shed at the west corner of the building, carried into the 

 receiving room at that corner of the main floor, and thence- 

 conducted to the vats directly below. These are upon a 

 raised platform, so that when the cream is ready it can be run 

 directly into the churn. The ice house is in the yard, a short 



