90 VERMONT DAIRYMEN'S REPORT. 



ing mark on them and invoice them separately. By attending 

 to all such details you will get the good will of the buyers, they 

 will be more anxious to deal with you, and you are sure to get 

 better prices. 



You will understand by this time that cheese-making is no 

 lazy man's job,and that most of the maker's time is required at 

 the factory. While airing the curing room in the evening he will 

 have some time for reading and study, of which he should take 

 advantage. Cheese-makers and dairymen generally, should be 

 readers so as to profit by the experience of others. There is 

 not so much originality in the world as some of us are apt to 

 tnink. Take the origin of co-operative dairying for instance. 

 If Mr. Smith's son had remained at home with his father and 

 not got married, the chances are that Mr. Smith would not have 

 the honor of being the first to operate a co-operative cheese 

 factory. There are plenty of excellent dairy papers available 

 and in order to keep up with the times, one must read. As I 

 said before, profit by the experience of others. 



" Who heeds not experience, trust him not, tell him 

 The scope of one mind can but trifles achieve. 

 The weakest who draws from the mine will excell him, 

 The wealth of mankind is the wisdom they leave." 



In conclusion I want to say to those who have the employ- 

 ing of cheese and butter-makers, that they must not only con- 

 sider what they pay, but the amount they will lose 

 if they have not a good careful manager. I have in 

 mind now two creameries that were operated quite close 

 together one winter, the milk delivered at each test- 

 ing practically the same. Both factories used the same kind of 

 separators, churns, etc., yet one paid his patrons nearly 8}4 

 cents net per ioo pounds of milk more than the other, or up- 

 wards of $100 per month ; and, mark you, both butter- 

 makers ranked as first-class men. At a certain cheese 

 factory in our neighborhood, during the season of 1897 

 the maker took 10.90 pounds of milk to each pound of 

 cheese, while another man in the same factory made 

 a better quality of cheese from 10.37 pounds of milk during 

 1898. The factory was a large one, making about 140 tons. 

 The saving in this way to the producers amounted to consider- 

 ably more than the better man got for manufacturing. 



