SALE MILK DAIRIES. 335 



to abate these nuisances but we fear that nothing less than a 

 knowledge of the imposition, and a determination on the part of 

 those concerned, to refrain from the use of the article, will help 

 the matter. On persons concerned in such establishments, our 

 words, if they ever see them, will make no impression, and we 

 therefore address ourselves to those who pursue an honest and 

 honorable business in their own legitimate dairies. 



GOOD MILK. 



The establishment and management of a sale milk dairy, is 

 altogether different from the butter and cheese dairy. It is to 

 be continuous in its supply throughout the year. A constant, 

 daily demand is made upon it. No calves are fatted; no rear- 

 ing of heifers is permitted. If a cow is wanted, the dairyman 

 must strike out and obtain her wherever he can, at any possible 

 price, so that she be a good one. If a cow fails, she must be 

 disposed of at the best advantage; but disposed of she must be, 

 as she can be of no further profit to the concern. It is simply 

 an industrial and commercial matter; <; profit and loss, "as in any 

 other business, being the only financial items to be taken into 

 account. Therefore the simple proposition to the milk dairy- 

 man is, to get his buildings in the best order of arrangement for 

 convenience and economy, and fill his herd with the best cows, 

 of whatever breed, or no breed at all, that will answer his pur- 

 poses. His cows should bring their calves periodically every 

 month, or week, as his numbers may be, for the average monthly 

 supply of milk must be maintained perhaps more in certain 

 months than in others and that must be calculated. He must 

 keep a bull, as that is the best economy if he have more than 

 twenty cows, and there be none that he can use within a con- 

 venient distance in the neighborhood. Let the bull be as small 

 in breed, as possible, so that his calves, while in fcetus, may be 

 small, and draw as little on the internal foetal nourishment, from 



