brick building, twenty-four feet by sixty, and we made our first butter September 1st of that year.

We began with nineteen patrons, gathered cream from the milk of from eighty-five to one hundred cows, and made seventy-six pounds of butter our first working day. This was only three pounds less than was made at the Wapping their first day. At the end of the first year we numbered forty-four patrons, with about 250 cows. The product of the Windsor Creamery has never been large at any time. We have never taken on extended routes, al. though repeatedly invited to do so; have rather waited for new patrons on the old lines to increase the business to fair proportions.

We made of butter the first year, 60,131 lbs. Average number of spaces to the pound, 6.41. Average net price to patrons, .213 cents per pound. In June of '86, we made 7,069 lbs., and in November, 4,367 lbs.

For the year just ended we made 77,659 lbs. of butter. Average number of spaces 6.49. Average net price to patrons, .2398 cents per pound. We made in June of this year, 8,000 lbs., and in November, 6,237 lbs.

The expenses for 1887-8 were $5,142.11. A comparison of the first and third year is as follows: We made the past year 30 per cent. more butter; paid 12 per cent. better to patrons, and expenses only 9 per cent. more for the entire year.

Our report for October, '88, is 8,875 lbs. of butter made. Num. ber of spaces to pound, 6.54. Paid patrons .04 cents per space, which is equivalent to .2698 cents per pound, with a surplus for that month of $30. Expenses at Creamery .033 cents per pound. Total expense per pound about 5 cents.

One of the objects of this discussion being to get a comparison between different systems of co-operative dairying, it does not seem to me out of order to give the results of a few months' work of a factory using a separator, where, of course, the patrons had to deliver the whole milk to the factory.

The payments per 100 lbs. of milk for each of six months were as follows:

we shall

Suppose we can get 4 lbs. of butter from 100 lbs. of milk which is the average of factories on the Cooley system find that this one paid its patrons only sixteen cents per pound for butter made in June and July. They had to cart their milk to the factory, wait to have it "ground out," and then draw the skim-milk back again which they did. Suppose the milk averages one fifth cream; they drew the whole, or five-fifths, to the factory, and fourfifths back again, making the bulk of cartage nine times more than our cream gatherer, who only takes one-fifth, and we stay at home.

Or to state it another way: One team gathering cream would take from nine times as many dairies as it could taking the whole milk.

We

In conclusion, I wish to say here, what I have said repeatedly in public and private, that I am very desirous that all our creameries in this State and New England shall succeed and do well. That there shall be an earnest endeavor to produce an excellent quality of butter, for which there is a ready market at good prices. must not be content with producing an article now no better than when we began. We have educated the tastes of our consumers with this improved article of creamery butter, and the demand will still be for a finer production. If through carelessness or neglect of the butter maker, or from improper feeding or handling of the milk on the part of the patron, whereby the cream is tainted, and an inferior article of butter is sent to the market, the credit of creamery butter as such suffers to a certain extent with us all. Let none forget that our creameries are co-operative in the strictest sense, and let us be constantly on our guard lest greed and selfishness mar and damage any fair reputation to which any may have attained.

The CHAIRMAN. You will now hear from the Wapping Creamery, through Mr. H. W. SADD.

WAPPING CREAMERY.

BY H. W. SADD.

The Associated Creamery Company of Wapping, Connecticut, was organized February, 1883. In the spring a two-story building was erected, 45 feet long by 24 feet wide, the lower story of brick, the upper of wood, with an ell 17 feet by 20, for engine, coal, and

wash-room.

The middle of June, following, the first butter was made. It was the first creamery in the State east of the Connecticut river, where now there are nearly a score. In starting, ignorance and indifference on the part of the farmers were met with, and predictions of failure were abundant. Those who should have taken hold at the outset, waited to see how the enterprise would succeed before join

ing, but later wanted the advantages of a creamery. This is the history of all creameries starting three or five years ago. It is a Cream Gathering Creamery. The capital stock is thirty-five hundred dollars, no one person being allowed to own more than two hundred dollars of it. The Cooley system is used in setting the milk a system used by a large majority of all the associated creameries in New England.

Wapping Creamery commenced with twenty patrons, making the first months less than one hundred pounds of butter a day.

There are now one hundred patrons furnishing the cream, from the estimated number of 900 cows.

It will be observed from these figures that the growth has been steady, till the business has attained a goodly size. No one in our community doubts now the advantage or stability of the co-operative creamery. Among some of the results of the creamery in a community may be mentioned the following:

It shows, practically, to the farmer the benefits of co-operation. The grange puts at the front as the reason that all farmers should join their organization, the advantages of co operation.

But no outcome of their organization has the practical side to it that the system of co-operative dairying has demonstrated in so many of our New England agricultural towns. Farmers putting their cream together, furnishing a factory, hiring an expert butter-maker, employing a manager to sell the whole product, and one man to deliver the whole, instead of fifty or a hundred men, each going to market with his own product, and making a better article of butter than can be made at home, and building up a growing demand for their production, is certainly a great step in co-operation among a class who are so slow to unite with others.

An improvement is made in the quality of the cows kept by the patrons of the creamery. Cows are tested as to their cream-producing qualities, and the cow that will produce only five or six spaces of cream daily, the farmer cannot afford to keep, when with no better feed another can produce eight to ten spaces a day. Cows are better fed, better cared for, more cleanliness about the stables is observed, where there is a good creamery.

A creamery provides an outlet for all the milk that can be produced on the farm, at a remunerative price. This encourages the keeping all the cows the farm is capable of, and also increasing the number, as it is possible, gradually, and this means more manure, and that means more grass and feed, and richer and more productive farms. The lesson for the farmer to learn is, to produce

larger crops from an acre by manuring highly, and cultivating thoroughly. And this is what is being taught through the educating influence of creameries. There is no more encouraging feature of New England farming to-day than that of the associated creameries, which are multiplying so fast in the East as well as in the West. The leading creameries, with hardly an exception, have for ten months of this year paid their patrons better advance than in any previous year in their history.

a decided

The Board of Agriculture of this State does well to give a session of this annual meeting to a subject so full of present interest, and of such promise, to the agriculture of this commonwealth.

A duet followed by Mr. and Mrs. CORNISH" The Alpine Morning," which called forth hearty applause.

The CHAIRMAN. The next paper is one upon the Plainville Creamery, by Mr. R. A. POTTER.

Secretary GOLD. Mr. Potter wrote me that very probably he should be unable to be present at this time on account of his health.

The CHAIRMAN. The next paper is on the Lebanon Cheese Factory, which is something a little new to us all. I have the pleasure of introducing Mr. E. L. RICHARDSON of Lebanon.

THE LEBANON CHEESE FACTORY.

Lebanon, the largest town in New London County, is inhabited by a farming people whose chief business is dairying. Ten years ago, and before, tons of home-made butter were shipped every summer to Providence, besides a good deal that found a ready market nearer home. But with the advent of the co-operative creamery, the market for home-made butter gradually declined, and the farmer and his wife found that, in spite of hard labor, the family income could, with difficulty, be maintained at a sufficiently high figure to pay the family expenses, and lay by a little something for a "rainy day."

So it was determined to fall into line with the new departure in dairying, and some half a dozen years ago a co-operative creamery, on the Cooley plan, was established, and has been in successful operation ever since, having the past season some seventy-five