PAYING FOR MILK FOR CHEESE-MAKING 273 



and more ago regarding the "butter cow" and the 

 "cheese cow." Thus, in the 1892 report of the 

 Vermont experiment station (pp. 122, 123), this whole 

 question is ably discussed, the article closing as 

 follows: "The logical conclusion, then, is that the 

 so-called 'cheese cow/ that is, the cow which is 

 especially good for cheese rather than for butter, 

 does not exist, and that whenever a cow is found 

 that is good for cheese-making purposes, the milk 

 of that cow is equally good for the manufacture of 

 butter." The following statement is found on page 

 471 of the 1895 yearbook of the United States De- 

 partment of Agriculture, in an article by the late 

 Henry E. Alvord: "Cumulative evidence is un- 

 necessary. These important truths are established, 

 namely: The best milk makes the best cheese, and 

 the most of it; the milk which is most profitable 

 for butter is also the most profitable for cheese; 

 the best butter cow is the best cheese cow." In a 

 discussion of the same subject, Bulletin No. 9 of 

 the New Hampshire station contains the following 

 statements: "We are told that cows which are 

 giving milk poor in fat and are therefore poor but- 

 ter cows are great cheese cows. ... A milk 

 rich in fat is not only a good milk for butter but 

 also a good milk for cheese, while the reverse is also 

 true." 



In harmony with the general tenor of the pre- 

 ceding statements, the investigation carried on with 

 different breeds of cows at the New York experi- 

 ment station appears to demonstrate clearly that a 

 pound of cheese-solids can be produced at less 



