io 4 AGRICULTURE 



ing the heat in summer, and for warming the 

 dairy in winter. Heating is done preferably 

 by hot water pipes, or by a slow combustion 

 stove. The best temperature is as close to 

 60 as possible all the year round. If 

 too dry and hot, a hard crust will form on 

 the ripening cream, and if too cold, it absorbs 

 all the impurities in the air. 



To insure success in dairying, perfect 

 cleanliness is absolutely essential. The best 

 dairy and appliances in the world are worth- 

 less, if not combined with cleanliness. In 

 fact, it is the whole secret of the business 

 from cowshed onwards to market. 

 Cream Where there are even only a small number 

 s of cows, it will be found more profitable to 

 use a separator, because (i) more cream is 

 obtained ; (2) the cream is obtained quite 

 sweet, and may be sold in jugs or ripened 

 for butter-making ; (3) the separated milk is 

 fresh and much more valuable for feeding 

 young stock than skim milk, and in districts 

 where there is a demand for it, it may be 



