Jerseys and Guernsey's still have a place, but are not as popular as the former. The barns are mechanized, milkers, coolers, etc. The cows are kept on production records. They are no longer rounded up by the children with the family dog. The cows were put to pasture in the morning, and at evening they would be waiting at the gate to return. There was a pecking order, and they proceeded in order to the barn.

Fifty years ago it would be unthought of to have processed milk. All homesteads had at least one cow, or if not, condensed milk from the store was used in the tea.

Kraft foods have the most prominent place in the dairy section of our super-markets. As an old time resident has said, a pound of old cheese is equal to a pound of steak, and what is better than a glass of milk with strawberry jam on newly baked bread? The cheese was not Kraft, but aged cheddar from the Orwell Dairying Company Limited."10

Butter was made by using a box churn. After the cream was separated, it was placed in a ripening vat and cooled to a ripening temperature. It was held there until it developed a considerable amount of acidity, which was necessary for the best flavoured butter. This was decided by the buttermaker, and when the cream had a well developed percentage of acid, it was churned into butter in a square box churn. At the proper temperature, it took only 3/4 of an hour for the butter formation to take place. The buttermilk was released from the churn, placed in a tank for the farmers, and the butter was washed in the churn, in the form of granules. After the butter was salted with a high percentage of salt, and gathered into a large body by the rotating of the churn, it was passed on to a rotary table for working purposes. By using this rotating table, and turning the butter on it with ladles, the manager would decide when the butter was completed, depending on when the moisture and salt were completely incorporated. Later on, a barrel type churn was used. It was mounted on a frame and was turned over and

10 Charlottetown, PEI.

Documentation from Reginald MacLean,

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