210 BOARD OF AGRICULTURE. [Jan. 



quarts, worth thirt3-nine cents to the farmer. The problem 

 will then stand, as the value of one hundred pounds milk in 

 butter and skim-milk : — 



Sold at 22 cents per pound, . . . . . . . . f 1 30 



Sold with 5 jiounds butter to the hundred, 1 49 



Butter sold at 25 cents per pound, 1 64 



Dai)'ij Butter. 

 There is still room for private butter-making, provided 

 it is done on a large scale. While the market is reluctant 

 to take small quantities of different makes of dairy butter, 

 and will do it only at relatively low prices, yet, if the prod- 

 uct be large and of fine quality, there is still room for it. 

 With the exercise of energy in looking out a market, it is 

 possible to secure a better average price than with the fac- 

 tory make. Where there is help at the farm to take care of 

 all the work exacted, private butter-making, like the mak- 

 ing of cheese, gives the producer all there is in the business. 

 He shares no part of it with any one. There is, however, 

 quite an expenditure involved in the marketing of the prod- 

 uct ; and, if one is not at work on a large scale, and favor- 

 ably located as to distance from market, this tax upon his 

 time will more than balance all advantages it brings. 



Fertilizing Elements. 



In considering the merits of any special business on the 

 farm, the question of manure can never be ignored. Farm- 

 ing would be a royal business if we could go on indefinitely 

 producing crops for sale direct, with no thought of the con- 

 dition of the soil. But it can never be so. Manure for the 

 soil is the first great question to receive attention, and the 

 last to be neglected. In the milk business this enters as an 

 important factor. Whole milk, 1,000 pounds, contains, in 

 pounds: nitrogen, 5.1; phosphoric acid, 1.7; potash, 1.5. 

 Skim-milk, found by Professor Jordan to contain : nitrogen, 

 5.5 ; phosphoric acid, 2.22 ; potash, 2.1. 



In the sale of milk, all the ingredients of which it is made 

 up go from the soil from which they came ; while, in the case 

 of cheese-making, a considerable portion are retained in the 

 whey ; and, in butter-making, practically all of the fertiliz- 



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