DAIRY MEETING. II 3 



its production. So great is the necessity for good butter that 

 no one is now considered competent to make butter in a cream- 

 ery until he has mastered the teachings at a dairy school and 

 served an apprenticeship of one or two years in a creamery 

 under the daily tutoring of an expert butter maker. So great 

 is the necessity of making only good butter that out of the need 

 of the hour has sprung the organization of dairymen's and 

 butter makers' associations in every state where butter is con- 

 siderably produced, their object being to improve that knowl- 

 edge among their members that will enable them to make this 

 good butter so greatly demanded. New ways of creaming have 

 superseded the old ; new ways of cream handling have displaced 

 old methods; new ways of churning and working butter are 

 now standard — all, the result of the imperative necessity of 

 making good butter. The farmer's part in the production of 

 good butter is first, keeping a sufficient number of cows to make 

 it well worth while to provide for them a kind of feed and give 

 them the care they should have. Second, the cows must be of 

 a recognized milk-producing type. A cow that does not yield 

 200 pounds of butter fat during one year's period of lactation, 

 can seldom be kept at a profit. The best dairy herds now pro- 

 duce over three hundred pounds per cow per year, and some 

 have set a much higher mark. Third, the cows must have an 

 ample supply of nourishing and palatable food, summer and 

 winter, and plenty of pure water. For a palatable and nourish- 

 ing food for winter use, there is nothing better than corn 

 ensilage. Fourth, and fully as important as any of the many 

 requirements in profitable dairy farming, is the care given the 

 milk. Good milk, good cream, good butter, a trinity one and 

 inseparable. It is not an easy task, this matter of dairying. 

 It is not an easy thing to handle a herd of cows to get the best 

 possible return from each, and it is not an easy thing to care 

 for this milk and cream as it should be — as it must be — cared 

 for, if good butter is to be produced. 



But with the cream separator, the agitator cream cans, the 

 barrel churn, the butter worker, seven and eight pound butter 

 prints, the work has been wonderfully simplified. Each in his 

 occupation must use brains, employ well his time, direct his 

 business intelligently, and work with energy and persistence, 

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