lis FARMERS' INSTITUTES. 



3. The care of milk. It is essential that milk should be well aired and 

 cooled as soon as milked to stop the tainting or decomposing. See that the 

 udder is well cleaned before commencing to milk, and do not wet your hands 

 so they will drip in the pail. 



How much milk should a cow give? There are records as high as 18,000 lbs. 

 of milk per cow in one year, but the farmer can get a dairy which will average 

 6,000 lbs. per cow, and he will not see the diUerence in cost of keeping between it 

 and one which gives only 4,000 or 3,500 per cow. Old dairymen in the east 

 made cheese for 3 and 4 cents per pound years ago, and the best of them say 

 they would not keep a cow which would not make 600 lbs. of cheese in one season. 

 Now the average at most factories does not exceed 350. At a factory in north- 

 east Ohio, at the yearly meeting, the best and poore-t dairy were compared, with 

 the idea of stimulating the patrons to improve their dairies and care of them. 

 The best dairy of 14 cows had received from the factory during tlie year an 

 average of 150 per cow, while the poorest one of 10 cows had received only $27 

 per cow. 



The dairy well solves the question as to what to do with our farms. Grain 

 raising exhausts the land by always taking from it and returning nothing to it, 

 while in raising stock for beef, we tind ourselves in competition with the West, 

 where it costs but $4 to raise an animal of 1,200 pounds weight. 



At Elgin, III, 15 years ago the farmers had run their farms out by raising 

 grain. They turned their attention to dairying, and to-day there is not a more 

 prosperous section of farming country anywhere. 



Prof. Beal: We hear much of butter substitutes and the efforts to check 

 them. It seems to me that making a uniform grade of excellent butter in fac- 

 tories is the true solution. Further, it is an immense relief to the pressure 

 in the household. Factories make butter at 4 cents per pound plus cost of 

 cream 



Mr. Beaumont: I would like to know the figures of western factory dairying. 



Mr. Sinclair: In November, at Elgin, Ills., net $1.60 per cwt. of milk, 

 December $1.61, January $1.60, February $1.63 per cwt., on the co-operative 

 plan, dividends paid in thirty days. Another factory paid $1.44 for the last 

 half of December. Some factories, not co-operative, pay $1.25 per cwt., as the 

 markets are running now. Butter_,at Elgin is now 33 cents, has been 40 and 

 41 cents. 



Butterine men there have to have creamery butter to make their product. 

 Creamery butter in Chicago is now 30 cents. 



Prof. Johnson: How many })ounds butter per cwt. milk? 



Mr. Sinclair: 3.8 lbs. on the average by setting the milk, or by the centrifugal 

 sej)arating process 4^ lbs. 



Mr. Clark: I have little experience. I use the Flint creamer, the Wilson 

 churn and a roller butter worker. We milk twenty Jerseys. I connect the 

 creamer by pipe with my well, the water from which is raiseii by windmill. If 

 wind fails we need ice. An ice house 14x16 costs very little and a farmer's 

 supply of ice can be p 't in in the off times during the winter at very slight 

 cost. Creamers give skim milk for feeding stock at home and secure better 

 price for cream. My plan is furnishing butter direct to special customers and 

 I am able to get 25 cents ()er pound. I set out milk for so long as I please, a 

 shorter time when the calves are young, so as to leave more richness fur them 

 when they need it, and longer as the calves grow older. 



The dairy is the hope of our farms. Butterine will not be a formidable com- 

 petitor when people realize what it is made of or when real butter is uniformly 



