37 



are discouraged 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, who 

 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 experi- 

 ence and good practice dictate especial attention to cleanliness, but 

 recent scientific discoveries have drawn out the strongest reasons 

 for it in the fact that filth is the harborer of all manner of injurious 

 and destructive bacteria. The keeping quality and commercial 

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

 by the cleanly methods in which they are produced. 



The need of pasteurization was much emphasized by filthy meth- 

 ods 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 im- 

 proved by pasteurization. 



Quality of 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 im- 

 portance of keeping better cows, but few have attempted an esti- 

 mate of the amount of this advantage. 



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

 annual product. On this basis the average value of cows in the 

 United States is set at thirty dollars. The average annual prod- 

 uct for dairy cows is 3,000 lbs. of milk, or about 1,400 qts. ; 

 or stated in another way, 130 lbs. of butter and 1,100 qts. of skim 

 milk. 



At 2J cents per qt., 1,400 qts. of milk is worth . . . $31 50 



At 20 cents per lb., 130 lbs. of butter is worth . $2G 00 

 Adding to the above the value of 1,100 qts. 



skim milk at £ cent per qt., . . . . 5 50 



We get $31 50 



On the same basis a good cow is worth $75. 



The cost of keeping the average cow in the United States is not 

 far from thirty dollars a year. In Massachusetts both the value 

 of the product and the cost of keeping are somewhat increased, 



