REPORT OF THE AGRICULTURIST 67 



SESSIONAL PAPER No. 16 



3. Such records are being kept by hundreds of successful dairymen to-day. Many 

 of these men attribute their success to the keeping of such records. Why not give the 

 thing a trial, if you are a dairyman? It will increase your milk product. It will 

 lighten your labour since your interest will be increased in your work and ' interest 

 lightens labour." It will show yoti the unprofitable cow, the ' boarder.' You cannot 

 get rid of her too quickly. 



4. For weighing the milk a simple spring balance may be secured for from one 

 and a half to five dollars. If your local dealer cannot supply you, write the under- 

 signed for particulars. A small platform scale is fairly convenient, but ws find the 

 spring balance preferable. 



5. Many farmers keep records of the amount of food fed to individual cows. If 

 you would like to do so, sample forms would be sent free on writing to J. H. Grisdale, 

 Agriculturist, Central Experimental Farm, Ottawa, Ont. 



DISPOSAL OF MILK. 



For a number of years, the milk produced on the Central Experimental Farm has 

 been manufactured into butter and the skim milk fed to calves or pigs, this of course, 

 with the exception of the small amounts of milk and cream sold daily to people living 

 on the Farm or coming to the Farm to buy what they require. Disposing of the milk 

 in this way has, during the last ten years, netted us an average price of about $1.65 per 

 100 lbs. of milk as drawn from the cow. Butter manufactured in our dairy has usually 

 commanded a slight premium over the current market price. The average milk from 

 our herd shows about 4£ per cent butter fat. We value the skim milk at 20 cents per 

 100 lbs. when feeding to calves or pigs. In each case, as will have been noted, we have 

 more or less of an advantage over the average dairy farmer in Eastern Canada, so 

 enabling us to net a price somewhat higher than the average. 



CHEESE MAKING. 



Our herd has been growing of recent years and the most profitable disposition of 

 our milk product has become a more difficult problem en account of the rather limited 

 demand for a high-class article of butter in this city. It is in summer more particu- 

 larly that it is found difficult to dispose of all the butter manufactured, hence it was 

 decided to attempt the manufacture of some small cheeses. During the past year 

 accordingly, quite a number of Coulommier cheese and soft cream cheese have been 

 manufactured here and sold in the local market. 



The demand has not been found to be very great for either sort of cheese. As no 

 advertising has been done, it is probably hardly fair to judge of the market possibili- 

 ties by what we have been able to do here. 



We have found, however, that milk made up into either one of these two sorts of 

 soft cheese and sold at prices easily obtainable in Ottawa, or quite probably in any 

 other city in Canada, brings about double what might be expected from it when sold 

 in any other form. 



Since the manufacture of either one of these is not at all a difficult nrocess, the 

 brief outline of the method of manufacture as practised here would probably be 

 sufficient to enable anyone possessed of a fair amount of intelligence, to successfully 

 manufacture either the one or the other after a few trials. 



The notes on cream cheese have been prepared by myself with the help of Mr. 

 Meilleur, our dairyman. The notes on Coulommier cheese are, by permission of Mr. 

 J. A. Uuddick, Dairy and Cold Storage Commissioner, taken from a bulletin issued 

 from the Dairy Commissioner's Branch, and specially prepared by Miss Janet 

 MelSTaughton, N.D.D., late Instructor in Home Dairying, Maedonald College, Quebec. 



16—53 



