THE FARM DAIRY. 65 



it places little or no premium upon brains and skill, 

 which are necessary factors in the making of a fine 

 quality of dairy goods. 



The yield of butter per 100 Ibs. of milk and the 

 price per pound of butter are usually greater at a 

 creamery than in the average farm dairy. Either of 

 these increases will usually pay the cost of manufac- 

 turing, and the farmer's wife is saved the labor and 

 worry of making butter on the farm. 



