DAIRYING 293 



clean. All joints and seams in the vessels should be soldered 

 over so that they can be easily cleaned. 



A cool place for keeping milk is necessary. This may be 

 a refrigerator, a cool cellar, or a trough in a shaded place with 

 cold water running through the trough. Unless milk is 

 quickly cooled after being taken from the udder and kept cool 

 it will soon become sour arid unfit to use. A well-ventilated 

 ice-box is perhaps the best place for keeping milk, for in the 

 ice-box the temperature can be controlled. Ice is a necessity 

 in running a large dairy properly, and it is very convenient 

 where only a small amount of milk and butter is handled. 



2. Adaptable Breeds of Cattle. — Of course milk, butter, and 

 cheese may be produced from any of the breeds of cattle, but 

 all breeds are not profitable for dairy purposes. The beef 

 breeds do not produce enough milk to make them profitable. 

 If one is engaged in producing milk, he should keep only 

 such cows as give large returns for the feed which they eat. 

 If the milk is made into butter, only such cows should be 

 kept as give milk rich in butter-fat. Pure-bred or very high 

 grade dairy breeds are usually to be preferred to scrub 

 breeds. 



3. Industry. — There is probably no branch of farm work 

 which requires more industrious attention than dairying. 

 Cleanliness is always uppermost in the dairy business, and this 

 requires work. Cows must be milked regularly at the same 

 hour every day, and best results are obtained if the same per- 

 son milks the same cow every time. This means that one 

 must be every day at his work. 



