162 BOARD OF AGRICULTURE. [Jan. 



any want of economy is seriously felt, while on the other hand 

 any improvement, however small, either in the treatment of the 

 dairy itself or in converting the produce of it into money, will 

 add vastly to the aggregate profit of this branch of farming. 



" To procure a perfectly uniform stock of dairy cows is as 

 difficult as to build up a uniform flock of sheep. 



" The geographical and geological position of the country and 

 the political and statistical position of the farm itself are to be 

 taken into consideration in the selection of any particular breed 

 or stock, and the farmer will follow his judgment according to 

 circumstances. A good animal does not need any more food in 

 proportion to its live weight, than a poor one, while it yields a 

 hundred per cent, more profit, though at the same time, the old 

 German proverb may be true, that ' The cow milks only through 

 the throat.^ 



" But I shall confine myself to remarks on the product of the 

 dairy. This may be converted into money in various ways: — 

 " 1st. By direct sale of the milk. 

 " 2d. By making it into butter. 

 " 3d. By making it into cheese. 



" In the vicinity of good markets the direct sale of milk is the 

 easiest, though the cost of man, horse, and wagon is to be con- 

 sidered, and when it is deducted, the net profit may be less than 

 that of butter. 



" The making of cheese requires the most accurate practical 

 knowledge, and the article itself is usually disposed of in the 

 market witli greater inconvenience than either milk or butter. 

 In the making of butter the farmer is sure to find a ready mar- 

 ket ; and whether near or remote from the city he can com- 

 mand, in a measure, his own price, by selecting his market, and 

 the net-work of railroads covering the greater part of the 

 United States, and constantly extending, greatly facilitates his 

 operations. 



" Besides the use of butter is so universal that the supply 

 always falls short of the demand, and this must necessarily be 

 the case for some time to come. 



" With few exceptions, butter is bought and sold in this 

 country in a salted state. Salted butter is never so good nor 

 so palatable as fresh butter, one or two days old only, and this 

 brought to market in a proper foi-m, will be sold more readily 



