STUDIES OF OCCUPATIONS IN AGRICULTURE, 

 FORESTRY, AND ANIMAL INDUSTRY 



1. THE DAIRYMAN 



1. Importance: The dairyman produces milk, cream, butter, and 

 cheese. To provide these under sanitary conditions and bring 

 them to the homes of the people are of the greatest importance 

 to the health, and to the preservation of the lives of children 

 and invalids. 



On small farms the work of the dairyman and dairy farmer 

 are usually combined; on large farms the two are separate, 

 each carried on by a different set of workers. The treatment 

 here given includes both, the production of milk and the 

 handling of it and its products in the dairy. 



2. Work done: Raising and selecting dairy cows; raising or buy- 

 ing hay, grains, and other forage for dairy feed; feeding and 

 caring for animals; milking by hand or by machine, and sep- 

 arating cream; churning butter and making cheese; some- 

 times operating a creamery; and marketing products. On the 

 farm or in the small dairy most work is done by hand; in the 

 large dairy much of the work is done by machinery. The 

 foreman and superintendent have to direct the work of others. 



3. Advantages: The healthful nature of the occupation, with 



much out-of-door activity; the fact that mental and physical 

 activities are combined in dairying; the freedom of the occu- 

 pation from seasonal idleness; the comparative independence 

 of the dairy proprietor; the permanent demand for the products 

 of the industry, insuring the worker of permanency of employ- 

 ment; the advantage of having the products of the dairy for 

 one's own use; the pleasure of raising, caring for, and owning 

 high grade dairy cattle. 



4. Disadvantages: The long hours necessary to make dairying 

 profitable; the night work often imposed in milking in season 

 to reach a market, or in distributing milk to customers; the 

 all-round duties of the small dairy; the tiresome task of milking 



