DAIRY, SEED IMPROVEMENT, STOCK BREEDERS' MEETINGS. 361 



that not one farmer in ten would handle it right for quite a 

 long time. I think this is not a practical thing to do. If you 

 would be cleanly in your methods of producing milk, put it 

 into the can and set it into ice water, summer or winter — 

 that is the only place to set milk, because it takes milk so long 

 to cool in air — and then ship it to your creamery, clean and cold. 

 Just remember those two words, and it will get there in good 

 condition ; the creamery will do the rest much better and 

 cheaper than you can do it yourselves. 



Question : How much would it cost extra ? 



Answer: We will assume that the man keeps the cows' 

 blankets and udders clean. How much does it cost per hundred 

 to keep a cow groomed and clean and to wipe the udder before 

 commencing to milk? I know about the ice; you cannot use 

 more than five cents per hundred weight of milk. How much 

 does it cost, in addition to the milking and the risk, feeding and 

 maintenance on the farm, etc., to just wipe the cows' udders 

 and use the narrow top pail? 



Mr. Jones : It would take five to seven minutes per day, 

 per cow, to keep her properly cleaned. 



Mr. Holston : A minimum of five minutes. 



Mr. BradFiORd: How much is it fair to reckon per hour'' 

 That depends upon the stable conditions, how much time it 

 would take. Supposing we say ten cows per hour. How much 

 would it cost for your hired man to do it? 



Mr. Holston : We do not want hired men to do it, if we 

 can help it. 



Mr. Bradford : Is 30 cents per day for ten cows a fair 

 estimate ? 



Answer : Too high. 



Mr. Bradford: It depends on how well you groom her. If 

 you groom the cows to take the dust out of them, it would take 

 longer. 



Mr. Holston : I think two cents per cow would be a fair 

 figure. That would be about ten cents per hundred weight, and 

 five cents for ice. That does not leave much. 



Mr. Bradford: You get 60, 55, and 50 cents per hundred, 

 the lowest, 30, 25, and 20 cents. The bottom price is where the 

 item of extra expense to get the milk on the main line comes 

 in. The price of butter-fat is just the same to all the patrons 



