Dairying 



In the Making of Milk and Butter 

 and Cheese, the Thrifty Owner of 

 Good Dairy Cows Finds in Montana 

 Big Profits and a Never Failing 

 Market — Need for More Cream- 

 eries Here. 



By A. G. SCHOLES, 

 State Dairy Commissioner. 





Although the dair}' industry of ]\Iontana is still in its infancy, the pos- 

 sibilities in this line of farming are very great, and the past twelve months 

 has seen a rapid growth in the dairy industry. The climate of Montana 



is very favorable t ) iairymg. In some parts of the State the 

 The Climate winters are a little severe, but not as much so as in some of 

 Helps the the central states, and the greater part of Alontana today is 

 Dairyman better adapted to dairying than the central states. In summer 

 Here. the weather is fine for the work, and with the cool evenings 



and plenty of good, cold running water in all parts of the 

 State, the dairy products are mu.ch easier handled than in the central and 

 eastern states. 



Montana is noted for the vast amount of ha}- of all kinds that is being 

 grown. Clover, alfalfa and other grasses are grown in abundance. With 

 plenty of water for irrigation in nearly all parts of the state, pastures, one 

 of the most essential items for the successful dairvman, are easily kept in 



NOTE — As an illustration of the progress and development of the dairy industry of 

 Montana, the views shown at the heading of this chapter are significant. The lower 

 picture is an exterior view of the recently completed dairy barn owned by H. B. Mitchell, 

 managing editor of the Daily Tribune of Great Falls, while the oval in the corner shows 

 an interior view of the same building. It is interesting to note the excellent sanitary 

 arrangement to be seen on everj^ hand. This is declared by experts to be one of the most 

 modern and best equipped dairj- bams in the Northwest. 



