308 BOARD OF AGRICULTURE. 



A. Report was then submitted upon 



THE DAI R Y . 



BY K. S. HUBBARD. 



The product of the dairy in its various forms, whether it be 

 milk direct from the cow, cream, butter or cheese, constitutes 

 a great luxury, furnishing, moreover, a large part of the sus- 

 tenance for the support of the human family. Besides this, in 

 many localities, it constitutes the principal revenue from the 

 farm, which renders it a subject of no ordinary interest to the 

 farmer. 



The great question that interests the dairyman is, — In what 

 way can I dispose of the product from my cows with the least 

 amount of labor, and at the same time be the most remunera- 

 tive ? This depends somewhat upon the locality of the farm. 

 If it is where the milk can be taken directly from the farm to 

 market, and the whole product be disposed of, no doubt this is 

 the most profitable disposition that can be made of it. But in 

 many localities there is a failure to do this. If it is not dis- 

 posed of in this way, it is either condensed or manufactured 

 into butter or cheese. To direct attention to any one of these 

 modes exclusively, would not be wise. This will be somewhat 

 regulated by the supply and demand for each. 



For a few years past the attention of the Massachusetts fanner 

 has been directed more particularly to cheese-making, and the 

 best and most economical mode of manufacture, and one also 

 that will secure better returns to the dairyman. In April, 1864, 

 the first cheese-factory went into operation. At the present time 

 there are no less than twelve that are in successful operation, 

 viz. : — Two in Barre, two in Hardwick, one in Petersham, one 

 in Warren, one in New Braintree, one in South Adams, one in 

 Blandford, one in Westborough, one in Wilbraham, and one in 

 West Brookficld. The last-mentioned one is more particularly 

 a condensing factory, the surplus milk only being used for 

 cheese-making. This number of factories will no doubt rapidly 

 increase. 



The mode of operation with the several factories in the vari- 

 ous processes, from the time the milk is drawn from the cow 

 until the cheese is ready for market, may be of some interest as 

 well as profit to all who arc in any way interested in the dairy. 



