29 



equal to S55 ; there is no profit. Consequently it is evident 

 that the quantity of milk must be increased or the price must 

 be raised to leave any margin or profit. If you increase the 

 yield to 2500 qts. per year its value will be $68.75, a profit of 

 $11.75. Unless the farmer has the means of sending his 

 milk direct to market, we imagine he will find it easier to 

 increase the yield than to advance the price. 



Butter. — Would there be more money in making butter or 

 cheese than in selling milk at these prices ? Let us see. 2000 

 qts., allowing 12 qts. to the pound, would produce say 167 lbs. 

 of butter, which at 30 cts. would come to $50.10 ; deducting 5 

 cts. per lb. for making and marketing leaves $41.75, the butter 

 and skim milk ; the latter are valuable if fed on the farm, and 

 tend to prevent exhaustion of soil. 



Cheese. — 2000 qts. of milk, allowing 4| qts. to the pound, 

 would produce 444 lbs. of cheese, which at 10 cents per pound, 

 would be $44.40, less cost of making, &c., 2| cents per pound, 

 leaves only $33.30 and the whey. If the above figures are 

 correct, they would seem to prove conclusively that milk at 

 even 2| cents per quart for the whole year would give the 

 producer more money than either butter or cheese. We are 

 aware that many dairies receive more than 30 cents per pound 

 for butter, but we also know that many more receive less. 



While every effort should be made to increase the yield of 

 the herd, there is a way by adopting which, the price of milk 

 could be legitimately raised to the great benefit of all concern- 

 ed, that is, the bringing of the producer into direct communi- 

 cation with the consumer. How can this be brought about ? 

 In two ways, namely : either individually to send the milk di- 

 rect to market, or enter into an agreement with other parties 

 with similar interests, and accomplish the same object by uni- 

 ted efforts. 



The first method has the merit of independence and can, 

 perhaps, be managed as economically as the last, where large 

 quantities of milk can be made on a farm. The last method 

 is especially adapted to farmers keeping fewer cows who thus, 



