No. 4.] DAIRYING. 55 



perfect complacency, and with sufficient suitable food she 

 will devote all her energies to the production of milk. 

 Governor Hoard has told us that each cow has her own limit 

 of production in quantity and quality, but we need not 

 expect her to approach that limit unless all the circum- 

 stances are favorable. 



Care or Dairy Products. 

 Dealers in milk and consumers also often make bitter 

 complaints about the uncleanly condition of their milk, and 

 that it fails to keep well. This is a serious matter to pro- 

 ducers, for, if the consumption of an article is to increase, 

 it must give satisfaction to those that use it. All cows in a 

 working dairy should be in perfect health, and be always 

 kept in a placid state ; should be provided with clean, 

 wholesome food and pure water ; should have pure air to 

 breathe ; be kept clean and be milked regularly. The milk 

 should be sacredly guarded from contamination by filth and 

 foul air, and should be cooled as soon as possible. It should 

 also be kept at an even, cool temperature, until it appears 

 on the consumer's table. So much of this as is the part of 

 the producer to attend to should be most scrupulously per- 

 formed. The producer of milk that is to be made into 

 butter at the creamery is in honor bound to take most scru- 

 pulous care that the product of his dairy shall always leave 

 his possession in perfect condition. If he does not take 

 such care, he is defrauding his careful neighbor of a part of 

 his rightful income. Every batch of poor or contaminated 

 cream reduces the quality of the whole of which it forms a 

 part. The great complaint of creamery managers is that 

 the cream is not received in perfect condition, and that the 

 consequence is reduction of quality and price of the butter. 

 The private dairyman injures only himself in matter of price 

 by his neglect ; but is it not an imposition upon the con- 

 sumer to put upon the market an article that is inferior by 

 reason of neglect to guard the milk and cream from contam- 

 ination by filth and foul air? It is well known that milk is 

 more easily injured by standing in impure air and in contact 

 with foreign odors than any other article of food. Milkers 

 are often neglectful. If scrupulous care is not taken to keep 



