148 



SUCCESSFUL FARMING 



and market his products at his convenience. Farm cheese-making is most 

 extensive in the eastern part of the United States, especially in the rougher 

 sections. Cheddar and brick cheese are largely made. Much soft cheese, 

 such as schmier kase, cottage and Dutch hand is also produced in many 

 localities. Successful farm cheese-making requires some special cheese 

 apparatus, as well as a fair understanding of the principles which govern 

 cheese manufacture. 



Farm Butter-making. On the general farm more attention is paid 



to the making of farm 

 butter than to any 

 other phase of farm 

 dairying. This is true 

 because of the large 

 market for the product 

 and the adaptability 

 of farm butter-making 

 to average farm con- 

 ditions. 



Control of Prod- 

 ucts. The production 

 of good butter of uni- 

 form quality starts 

 with the cow. Milk 

 from unhealthy cows 

 can never be made 

 into first-class prod- 

 ucts. Neither can 

 cows that are kept in 

 unclean, unsanitary 

 places produce clean 

 milk. 



One making but- 

 ter on the farm can 



A GOOD TYPE OF A DAIRY HOUSE. l 



have complete control 



of his milk from the time that it is drawn from the cow until it is made 

 into butter. This is not true of the creamery man or manufacturer, who 

 has to secure his product from outside sources over which he has no 

 supervision. This advantage means much to the farm butter-maker if he 

 realizes it and makes the most of it. 



Cleanliness Necessary. The cows should always be brushed off and 

 kept clean at milking time. Care should be taken that all utensils be kept 

 clean and in good condition, so that the cream, whether skimmed or sepa- 

 rated, shall be good, sweet and not absorb any undesirable taints or odors. 

 Much butter which would otherwise be good is damaged in flavor because 



1 Hygienic Laboratory, Washington, D. C. 



