l\(;i<AK .S( ll'K'l, I ,I..\I l.l'.T. 



7'3 



III llicsc (Ia)s of keen < onipct it ion, (lie mo,! pifjlit.'ililc ns(; of milk- 

 in any district is a matter rc<|iiirinj^ caicfiil study. I'oiiits wlii< Ii the 

 dairyman must consider iiu hide the followinj^: 



(i.) f ash vahie of null-, to he used as market milk, for hiitler nr 

 cheese makiiij^' or for other piii poses. 'I his means some knowledge of 

 the leading dairy markets, and delinite knowledge of the fat te I "f his 



i'lti. 44. — AJdlan^ clwe.M- at ///<■ (olliy^r nj /lyjn ulture. 



milk, anrl what differences are required by the different purchasers in 

 manner of j>njdncing anrj hanrlling. 



(2.) Cost of manufacturing jtrorhicts frf^iTi milk, whether at home or 

 in a factory. 



(^3.) Cash value f^f the hy-products — skimmed milk and whey. 



(4.) C,'ost of delivery of milk to be used for flifferent purjjoscs. 



C5.) Permanency oi market. 



(6.) ResiK^nsihility oi parties who offer to ])Uy milk. 



