CHAPTER I. 



THE MILK PRODUCTION. 



WHICH COW DO YOU MILK ? 



"First, catch your hare," is the instruction given by a certain 

 authority in cooking, and the buttermaker, to make a success of 

 his profession, must first of all see to it that his raw material 

 milk is produced as cheaply as possible. This is the duty not 

 only of the farm buttermaker, but of the creamery buttermaker as 

 well. No creamery can succeed in the long run where the patrons 



DIDO. 



produce milk at a loss ; and milk is made at a loss firstly, by milk- 

 ing the wrong cows, secondly, by wrong feeding and care, and, 

 thirdly, by careless, uncleanly handling of the milk. 



The question then is Which cow do you milk? 



Do you milk the blocky, plump Dido, who, though she gave 

 5,562 Ibs. of milk, or 216 Ibs. of butter, produced the latter at a 

 food cost of 1 8.2 cents per pound, or do you milk the "spare, 

 angular cow with a deep body," like Houston, who produced 

 the butter at a food cost of 10.8 cents per pound? 



In this question of Dairy Form (compare illustrations ) r 

 first raised by W. D. Hoard, lies the main secret of profitable 



