THE DAIRY 119 



Again, when butter is made, the skim milk is available 

 to feed on the farm. Whey is of much less feeding 

 value. 



The Milk Separator. The use of the milk separator 

 is increasing. This machine is a great time-saver. 

 The skim milk may be fed warm and sweet, soon after 

 being drawn from the cow. Only the cream need be 

 hauled to the factory, and that but two or three times 

 a week. 



JERSEY cow. 



Cleanliness in the Dairy. Cleanliness is the watch- 

 word of the dairy. This cannot be too strongly stated. 

 Good milk, pure milk, sweet milk is essential, if good 

 butter and cheese, capable of commanding the highest 

 market prices, are to be made. Milk and milk prod- 

 ucts are spoiled by bad flavors and bad odors. Bad 

 flavors and bad odors in milk are caused by the cows' 

 eating improper food and drinking impure water, and 

 by uncleanliness on the part of the dairyman in the 



