284 BOARD OF AGRICULTURE. [Pub. Doc. 



management of nearly every creamery is considering some 

 means of securing increased care of the cream brought in by 

 the gatherers. Some of these, by dint of constant hammer- 

 ing away and repeated visits to dairies, have accomplished 

 much in securing a better order of things. Others are dis- 

 couraged by the difficulties offered to the manufacture of 

 good butter from cream carelessly produced. No dairyman 

 who sells his product individually can achieve the highest 

 success if he does not pay great attention to cleanliness in 

 every detail of the handling of milk. The creamery patron 

 must realize that he is serving his own interest as well as 

 that of all members of the association by similar attention 

 to details. Not only do experience and good practice dic- 

 tate especial attention to cleanliness, but recent scientific 

 discoveries have drawn out the strongest reasons for it in 

 the fact that filth is the harbor of all manner of injurious 

 and destructive bacteria. The keeping quality and commer- 

 cial value of nearly all dairy products is to a certain extent 

 determined by the cleanly methods in which they are pro- 

 duced. 



The need of pasteurization was much emphasized by filthy 

 methods of production, and was at best only a partial remedy 

 for the evil. Good milk, produced in a thoroughly clean 

 manner from healthy cows and kept in a cool and wholesome 

 place, is rarely improved by pasteurization. 



Quality or Cows. 



While all dairymen recognize the fact that some cows are 

 better than others, and that good cows are more profitable 

 in the dairy than poor ones, few realize the difference in 

 value between the different grades. 



Much has been said and written in general terms upon 

 the importance of keeping better cows, but few have at- 

 tempted an estimate of the amount of this advantage. 



Alvord estimates the value of a cow as equal to that of 

 her annual ])roduct. On this basis, the average value of 

 cows in the United States is set at $30. The average annual 

 product for dairy cows is 3,000 pounds of milk, or about 

 1,400 quarts; or, stated in another way, 130 pounds of 

 butter and 1,100 quarts of skim-milk. 



