14 GUIDE TO DAIRYING IN SOUTH AFRICA 



farms which are close at hand or where the railway 

 is convenient to such a centre, as the milk must be 

 delivered in a fresh condition. From this we see 

 that a cow is capable of paying for herself in one 

 season. The cost of production has to be con- 

 sidered, of course, but this is usually not so high 

 as in the other cases ; further, the cost of delivery 

 is reduced to a a mere bagatelle, as it is the custom 

 for consignee to pay railage. 



(3) By Disposal to a Cheese Factory. The price 

 usually obtainable is 6d. per gallon. This at first 

 glance appears to be low, but with the majority 

 the cost of producing is also very low, as most of it 

 is produced on grass veld having a nominal rental 

 value of 2s. 6ct. per head of stock the land can carry. 

 There is also the cost of haulage to the factory to 

 be considered, but this need not be excessive. This 

 method of disposal also yields a very substantial 

 dividend on capital investment, in many cases up 



to 50 %. 



Sale of Cream. 



This form of marketing is the most common in 

 South Africa, where great distances between farms 

 and towns and the great number of farms outlying 

 from the railway render the sale of whole milk 

 practically an impossibility. Cream being less 

 perishable than milk allows of it being kept longer. 

 It may be delivered to the factory two or three 

 times per week. It is paid for on its fat content. 



