1G DAIRYING. 



35. Butter making or cheese making is not often undertaken 

 within the limits of a city demand for whole milk. The sale cf 

 sweet cream to ice cream dealers in cities is a very profitable line 

 of dairying when the farm is so situated that the cans of cream 

 can be conveniently shipped by steam or electric railroad. 



36. Cream selling does not impoverish the soil of the farm on 

 which it is produced, and good prices are paid for a uniformly 

 sweet and rich cream. 



37. Farms located beyond the reach of a city demand for milk, 

 find the local creamery, cheese factory, or condensary a profitable 

 enterprise to patronize. The creamery takes the cream, leaving the 

 skim milk at the farm, and this is worth about twice as much per 

 100 pounds- for feeding purposes as the whey returned from a 

 cheese factory. The condensary uses all the milk, returning noth- 

 ing to the farm, and on this account pays more for milk than 

 the creamery or cheese factory. 



38. Farm butter making and the shipping of a can of sour 

 cream once a week to a distant point for butter making gives the 

 isolated farmer a market for the products of his cows. 



39. The difference in receipts for milk sold to a city milk dealer, 

 a creamery, or a cheese factory will depend upon the market prices 

 of these products at any given time, -and the cost of making the 

 butter or cheese. This may vary in different localities, and it is also 

 influenced by the amount of patronage at each factory, the cost 

 of manufacture being less per pound at a large factory than at a 

 small factory. 



40. Taking 100 pounds of milk testing 4.0 per cent, fat as a 

 basis for illustration, the amount that may be received for it when 

 sold to each of three places may be calculated as follows : 



41. 1st. Selling milk at 3 cents per quart to a city dealer is the 

 same as $1.50 for 100 pounds of 4 per cent. milk. 



42. 2nd. If taken to a creamery this 100 pounds of milk should 

 make 4.64 pounds of butter, which at 30 cents per pound amounts 

 to $1.39. To this should be added the value of 80 pounds of skim 

 milk and 15 pounds of buttermilk, which at 25 cents per 100 pounds 

 amounts to 24 cents, making a total of $1.39+24=$!. 63. From 

 this should be subtracted the cost of making the butter, which at 



