SECTION V— DAIRYING 



CHAPTER XXXIX 

 DAIRYING 



The human race has used milk and its products since the 

 earliest times. The oldest writings speak of milk, butter, and 

 cheese. There is scarcely a man, woman, or child in the civi- 

 lized population of the world who does not use every day in 

 some form the product of the dairy. The importance of an 

 industry which concerns so many cannot be easily stated in 

 words. 



It will be well to understand before going further what a 

 dairy is. We are apt to think of a dairy as being a place 

 where a large number of cows are kept and their milk pre- 

 pared for use either as butter or for drinking. Such a place 

 is truly a dairy, but the farmer who has no more than one cow 

 and uses her milk for butter or for drinking also has a dairy. 

 The only difference in the two dairies is the extent of the 

 operations. 



Dairying, then, is the keeping of one or more cows and 

 using the milk for drinking, butter, cheese, or some other 

 milk product. Of course, we do not say that the farmer who 

 raises hundreds of bushels of grain and keeps only one or two 

 cows is a dairyman, but so far as he keeps cows and makes use 

 of their milk he is engaged in dairying. He does not make 



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