DAIRYING. 27 



ship than another, because the profitable milk producer has i'ot 

 been developed for the purpose of enduring hardship. Kough treat- 

 ment, cold stables, and scant feed will destroy the dairy qualities of 

 any breed, and unless cows can be well fed and cared for during the 

 entire year, the choice of a breed is not of much consequence. But 

 when once made, there is no particular advantage in changing to 

 another; stick to your choice in the same way that you would to a 

 certain line of work in which you have invested money. There will 

 be no profit in changing after a decision has been made. 



78. The "special purpose" cow or breed is better for a dairy- 

 man than the "dual purpose" cow. It is fair to assume that dairy 

 COW T S are kept to produce milk, and as a converter of feed into a large 

 quantity of milk, the "special purpose" cows are more profitable 

 than the "dual purpose" cows, which give a fair quantity of milk, 

 and raise a good, veal calf each year or that have a tendency to 

 make more milk when given an abundance of feed. Cows of the 

 latter type are not strictly dairy cows-. 



79. It can no longer be claimed that cows of a certain breed 

 are cheese cows, while others are butter cows. The dairy test at the 

 Chicago World's Pair showed that there was not much difference in 

 the * ' cheese value ' ' of the Jersey and the Holstein cows, and although 

 it is a well known fact that there is proportionately more casein in 

 normal milk containing a low per cent, of fat than in milk of a 

 higher fat content, it has also been demonstrated that the per cent, 

 of casein varies as much as one per cent, in the milk of cows which 

 contain the same per cent, of butter fat. 



80. It is also true that the richer the milk the better the quality 

 .of the cheese made from it, and that the slightly lower yield of cheese 

 per pound of rich milk than per pound of thinner milk is balanced 

 by the increased value per pound of cheese made from the richer 

 milk. 



81. In actual cheese factory practice, however, where the mixed 

 milk from different herds is received, the purity or cleanliness o 

 the milk received has more influence than the richness of the milk 

 on the quality of the cheese as it is now sold in the market. 



d. Cost of Keeping a Cow. 



82. Although it is a very complex problem, there is no subject of 



