36. DAIRYING. 



Creameries and Cheese Factories Butter and cheese 

 were formerly made entirely on the farm. They are now 

 made chiefly in fac- 

 tories, where the 

 milk may be had in 

 large quantities. In 

 this manner, the ex- 

 pense of manufac- 

 ture is greatly re- 

 duced. A more uni- 

 form quality can 

 also be secured, and 

 better opportunities 

 for selling the prod- 

 ucts are found. Some 

 dairymen prefer to 

 make their butter at 

 home. With proper 

 skill and care, excel- 

 lent results are se- 

 cured. The highest 

 prices are generally 

 received by dairy- 

 men who make their 

 own butter, provided they use special care and skill in 

 making it. 



191 



Fie. in. Old fashioned chum. 



