54 FIRST LESSONS IN DAIRYING 



from loo pounds. In many places this may be too 

 low a price for the milk, in others too high. 



100 lb. of 4% milk at $100 per cwt would be equivalent to 

 II. 5 gal. of milk at 8.7 cents 



10 lb. cheese at 10 



2.4 gal. of 20% cream at 41^ " 



1.9 " " 25% " " 25# " 

 1.3 " " 40% " " 76 



The markets. The markets, some or all of which 

 may be available to the milk producer, are the 

 creamery, cheese or condensing factory, shipping 

 station, cream buyer, retail milk delivery or family 

 butter making. The creamery relieves the home of 

 considerable hard work, and it also offers the advan- 

 tage of returning the skim milk for use on the farm 

 in the feeding of calves and pigs. Its value for this 

 purpose is often overlooked when comparing the 

 probable income from the different markets. Many 

 creameries are now accepting hand-separator cream, 

 which leaves the skim milk at the farm to be fed 

 while yet warm with the animal heat. While the 

 objection is made that the creamery does not make 

 as good butter from hand-separator cream as from 

 whole milk, it is not the fault of the hand separator. 

 It is due to the failure to properly cool and care 

 for the hand-separator cream, and holding it too 

 long before delivering it to the creamery. The 

 creamery usually affords a market throughout the 

 year, while a great many cheese factories shut down 

 during the season when the farmer should have the 

 most time to care for his cattle, and when the dairy 

 would afford profitable employment through the 



