DAIRY MKETING. 1 55 



as they milked them while they were at pasture and fed them 

 coarse, inexpensive fodder during the winter. Alodern dairying 

 has shown that this is not the most profitable way to handle ani- 

 mals and while the modern methods require more skill and in- 

 creased cost there is no question that with proper animals, 

 under skilled management, a greater profit can now be secured. 

 The increase in the price of milk and other dairy products has 

 made the profitable dairy cow more valuable than ever before 

 and on the other hand the increased price of feed and labor has 

 made the unprofitable anim.al more worthless than before. If 

 it costs $ioo a year to feed and care for a cow producing 2000 

 quarts of milk, which sells for 4 cents a quart, and there are 

 plenty of such cows in existence, it is plain to see that a loss of 

 $20 has been sustained ; but if a cow produces 3500 quarts of 

 milk, which sells at 4 cents, at a cost of $125, and it is possible 

 to breed such animals, a clean profit of $15 per cow is shown. 

 It is, therefore, evident that if milk is to be produced at a profit 

 with the present prices prevailing it is necessary to keep only 

 such cows as will produce at a profit and to discard all others. 

 All dairymen must sooner or later realize this fact or they will 

 be forced out of business. The ordinary cow is no longer profit- 

 able and a better class of animals must be secured by careful 

 and scientific selection, breeding, feeding and care. Conditions 

 today make it necessary for successful dairymen to be better 

 equipped with both practical and scientific knowledge and to 

 apply business principles to their work. The time is past when 

 dairying, or any other business for that matter, can be profita- 

 ■bly done in an unsystematic slipshod manner. But the man 

 who is thoroughly equipped for this work can make a good 

 profit out of dairying and have a most interesting and attrac- 

 tive business.. 



CARE AND USE OE MILK. 



The purity and wholesomeness of milk depend almost en- 

 tirely on the care it receives after being drawn from the cow. 

 Milk when drawn from a healthy cow is practically sterile and 

 is in its best condition for feeding and other purposes. It is, 

 however, impossible to deliver it to the consumer immediately 



