192 



Missouri Agricultural Bcport. 



inaclc ill factories, on Ihc whole a, lu-ltci- (jualiiy of clieese is secured, 

 and the extra price received, more than pays for the increased labor in- 

 volved. 



A cheese making room, always 

 having a cement floor, an abun- 

 dance of light, and kept in a clean 

 and sanitary manner, is usually 

 close to the cow stable. In this 

 room are to be found all necessary 

 utensils and equipment for mak- 

 ing cheese. The cheese is sold, 

 wholesale, for about sixty shil- 

 lings per hundred weight, which 

 is $15 per 112 pounds, or 13 1-3 

 cents per pound. 



Comparatively little butter is 

 made in Scotland. 



Factory where the milk on a large farm is 

 made into cheese. Curing room above. 

 Note substantial construction of build- 

 ing, and ventilators on roof. Scotland. 



HIGH POINTS IN SCOTCH DAIRYING. 



For the American dairyman, the striking features of Scotch dairy- 

 ing are the uniformly good cows kept, the excellent care given them, 

 and the attention paid to feeding them economically on a small amount 

 of grain, never wasting concentrates on cows that are not producing 

 heavily. 



To the Ayrshire and dairy interests of America, it is imperative 



Buildings on an Ayrshire dairy farm. In this case the stabling forms the square court 



and the house is outside, but adjacent. 



that the Ayrshires imported be not of the show type, but the magnifi- 

 cent producing record Ayrshires so often seen in Scotland. When we 

 consider the low efficiencv of the average cows milked in America, com- 



