40 Thirty-Sixth Annual Report of the 



so on the price that he could only have a very narrow stone, and 

 when he came to put the inscription on he had to leave off the last 

 letter of the last word. The following Sunday, after service, 

 when the people went out to see the stone that the deacon had set 

 up, they were amazed to read, — "Susan Hackett. Lord, she was 

 thin!" Some men's cows remind me of that epitaph. 



These cows must be kept in a good stable which ( i ) must be 

 so constructed that it can easily be kept clean; (2) must be well 

 lighted and (3) well ventilated. If you have those three things, 

 and add to that convenience and comfort, you have got the whole 

 thing about a dairy stable. 



POINTS 01? DISSIMILARITY. 



The farmer's storehouse of fertility, the soil, is not robbed 

 in butter making as in cheese making. This is no doubt a main 

 reason why the shrewd Vermont farmers follow butter making 

 instead of cheese making. We have not learned this lesson so 

 well in Canada as have the thrifty New England farmers. 



Only one compound — fat — is taken from the milk in butter 

 making, the remaining parts being available for animal feeding. 

 Two milk constituents are used in cheese making, one of which 

 — casein — contains that most valuable element, nitrogen, which is 

 essential in maintaining soil fertility. 



This leads me to speak of the third dissimilarity, viz. : 

 Patrons of cheese factories should receive their share of the pro- 

 ceeds of sales on a slightly different basis from that followed in 

 Creameries. We have already indicated wherein the difference 

 lies. One part, and one part only, of the milk is needed for man- 

 ufacture in butter making; and this part, the fat, naturally forms 

 the basis of dividing proceeds among patrons of creameries. We 

 have a different problem, however, in cheese making. Here, two 

 milk constituents are utilized and it would seem to be logical that 

 these two constituents should form the basis of the division of 

 proceeds among those contributing cheese making material. If 

 all milk were of the same composition and all milk sellers were 

 honest, there would be no need of milk tests. 



The following table shows briefly some of the results of 

 experiments made during five years at the Dairy of the Ontario 

 Agricultural College, with milks containing different percentages 

 of fat for cheese making. 



It is assumed that patrons receive ten cents per pound net 

 for cheese. 



