MAKING COUNTRY BUTTER It Is a Decided .Waste of Time to' Make Any but the Very Best Product. .ffnHj . rzn" It 13 not profitable under any corn-dltions corn-dltions to make "country butter." If you cannot make a good product aryl place.lt on the market so as to command com-mand the price of good butter, don't make any. If you have the ability to make a good article, secure the price to which its quality entitles it by putting put-ting in up in neat, clean, attractive packages, with your brand upon It. If you sell through a grocer, sec that ho does not ruin the flavor of your butter by putting it in an insanitary ico box or that he does not inoculate It with rancid butter or other bacteria-Infected bacteria-Infected articles before It reaches the consumer, otherwise your reputation as a butter maker is ruined. If you have ten or more cows or five genuine dairy cows, it will pay you to use a separator. Your oream will be In better condition and the milk will be fresh and sweet for feeding calves or pigs. Unless you have an abundance of pure, cool well water conveniently located to cool tho milk and keep the cream and butter, or plenty of ice and a refrigerator, I wouhjl .-idvise you not to make butter in summer time. It may be a hardship for some housewives house-wives to give up the pittance they get for "country buttrr," but I believe that even a woman is entitled to a fair compensation for her labor. The same milk, time and work that are put Into ordinary butter making under favorable favor-able conditions, I believe, would give-better give-better returns if devoted to growing calves, pigs and pnultr. and if the returns from the calves, pigs and poultry poul-try would be given to tho farm wife for her very own, aa the butter money Is, the results would be still better. If ou insist on making butter in a small way, then I beg of you to supply yourself with tho necessary appliances for doing It well and put your product on the market in the best possible condition. con-dition. There is a gap between the producer and the consumer that needs to be looked after. Neither the milk producer, pro-ducer, the creamery nor the private dairymen are responsible for all th-rancid th-rancid and ill-flavored butter which reaches the consumer. The purest and sweetest butter made can be inoculated In a few hours with destructive bacteria and nauseating odors while in the hands of the g:o-ceryman g:o-ceryman and commission house. Let us have inspection of creameries and dairies in the interest of public health and le t us also insist that the Inspection include lee boxes, refrigerators, cellars and back rooms of the grocery Mores, where dairy products and food products arc stored and handled. 1 '