CHAPTER II. 



ESTABLISHING AND MANAGING CREAM- 

 ERIES AND CHEESERIES. 



MANY co-operative dairies are established in places 

 where they cannot succeed because they lack essen- 

 tials of success. Many also fail because of bad man- 

 agement. All over Canada are to be seen idle 

 factories which are monuments to some person's 

 ignorance or bad management. 



In a section where the people are inclined to favor 

 co-operative dairying, but are not acquainted with 

 the requisites and methods followed in order to ensure 

 success, the following points should receive considera- 

 tion : 



1. A public meeting, addressed by some competent 

 person, should be called in order to lay the matter 

 before those interested. The daily and agricultural 

 press should be used to arouse an interest in dairy 

 matters. 



2. The number of cows in the locality which can 

 be secured should be accurately determined by com- 

 petent persons who can explain the object and 

 advantages of a creamery or cheesery to cow owners. 

 Not less than 300 cows within a radius 'of five miles 



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