Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1890-02-28
COOPERATIVE CREAMERIES.
G. 8. Philbrick of the New Hampshire
Board of Agriculture ut the EN-
pertinent Station Tuesday.

One of the largest audiences yet present
upon the farmers course OF lectures greeted
Mr. &. :. Philbrick at the experiment sta
ton Tuesday afternoon Mr.. Philbrick is
an easy speaker and his lecture Tuesday
contained numerous flashes of wit and
humor. After compliment to his audi
ence the speaker commenced his address by
advocating committee of invest gation
composed of the patrons of creameries
which should endeavor by inquiry to estab-
lsh more perfect methods in cooperative
creameries.
The speaker paid high tribute to Yer
mont butter and to the reputation it pos
sessed in New Hampshire. In speaking of
the competition against which the eastern
butter maker must contend he said, that
the quotations for Elgin butter in the Bos-
ton market at certain periods last season
headed the list and that the only hope for
the butter maker in the East was the pro-
duction of better article. The care of
cows was the great point in successful but
ter-making. The dairy COW possessed a
nervous system that wasextremely delicate.
and the speaker claimed that the man who
swore at his cows could not expect to re-
ceive the same amount and quality of milk
as he who did not. He had positive proof
attack by vicious dog did not give one
half the usual amount of milk and that did
contain two-thirds Of the usual amount of
cream.
1t was the little things that paid in New
Hampshire and Vermont dairying and the
successful farmer must be wire-puller
and every string must bear upon a common
centre. W hen a community of farmers
start cooperative creamery, before oper-
atoms have been in progress any great
length OF time some of the patrons invar-
bly, begin to worry about the price. But
the subject which mostly concerns the
creamery patrons of to-day is tine quality
OF tho product. What was wanted most of
all was reputation. A family in Penn
sylvania had for IS years made gilt-edged
butter and had educated the taste Of GER
tain wealthy families to that point that a
fancy price could always be obtained for
the product. The successful butter makers
of to-day were just such men; men
who had individual regulations for the
excellence of their dairies The speaker ad-
vlsed the patrons of creameries to visit
other creameries, to have their butter
analysed, and to make the most Of them
selves, their farms and their opportunities.
Every industry in the country is united, and
the farmers must do likewise The modern
trusts and combines are formed for the pur-
pose of grinding the laborng classes, and
the farmers are certainly laboring class
Pati the agricultural press, as the
farmer cannot afford to do otherwise
The closing topic of the lecture was that
or overproduction, the speaker repeating
the answer made by Prof. Cooke at Ply
mouth, N. H.; There never has been and
never will be an overproduction Of the best,
and the best weapon with which to
fight the oleo was gilt-edged butter
Not the least interesting features of the lee
ture were the questions and answers at the
close, The speaker thought the best results
could be obtained by selling upon the mar
ket; did not have much confidence in cold
storage; was positive that he could make a
living on wornout farm and at the same
time bring the land up to II high state of
productiveness; preferred the graded cow to
the full-blooded, as the ordinary farmer
could not give the required care and atten-
ton TO full-blooded stock gave a description
of the English method of curing clover.