DAIRYING AND DAIRY BUILDINGS. 



By Prof. H. H. Dean, B. S. A., Professor of Dairy Husbandry, Ontario Agricnltural 

 College, Guelph, Ontario. 



THE DAIRY COW. II. FEED. III. BUTTER MAKING. IV. SPECIAL POINTS ON 



BUTTER MAKING. V. CREAMERIES. VI. CHEDDAR C!HEESK. -VII. SALTINll 



THE CURD. VIII. CURIN(+ THE CHEESE. IX. FARM CHKESE. X. DAIRY 



BUILDINGS. XI. TOWN AND CITY MILK AND CREAM TRADE. XH. CONDENSED 



MILK. XIII. IMITATION BUTTER. XIV. THE TESTING OF MILK. XV. MAR- 

 KETING DAIRY PRODUCE. 



The dairy interests of the North American people are very large. No 

 branch of agriculture has been so profitable as dairying. The dairy cow 

 is the queen of all animals kept on the farm, when i)roperly fed and 

 when cared for in the best manner. 



There are two classes of dairymen as regards method of manufactur- 

 ing their product, viz. : private and co-operative. The former are the 

 older, but the latter are more extensive in their operations. Co-oper- 

 ative cheese factory dairies began in 1851, in the State of New York. 

 The chief advantages of co-operation in the dairj' are a more uniformly 

 high quality of cheese and butter, which sells for a higher price than 

 average private dairy goods, and the fact that it relieves the farmer's 

 wife of a great deal of drudgery. 



Co-operative factories are managed on one of two plans — joint stock 

 company or private enterprise. In the first, the factory, plant, etc., are 

 owned by the farmers that manage the business, as well as owning and 

 milking the cows. WTien properly managed, they are the most success- 

 ful factories. Private enterprise factories are chiefly owned by one per- 

 son, who provides factory and plant and manufactures the product, as a 

 rule, for a certain rate per pound. This plan usually insures good busi- 

 ness management, and the system is well liked in muny sections. 



I. The Dairy Cow. 

 A good cow is the foundation ;if all successful dairying. Good cows 

 are found in all breeds and among those of no particular ])reeding; but 

 they are more common among what are known as the dairy breeds, chief 

 of which in America are Holstein, jersey, Ayrshire, Guernsey, Cana- 

 dian, and some strains of the Short-Horn. 



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