396 MANUAL OF MILK PRODUCTS 



less than 4 cents a quart at the farm, it will probably pay better 

 to make butter. 



The following statement shows what may be done under the 

 best conditions. A first-class Jersey herd giving milk testing 

 5 per cent on the average, and a good butter-maker selling his 

 butter for 40 cents a pound, would do business on the follow- 

 ing basis : 



1000 lb. milk testing 5% 50 Ib. fat 



50 Ib. fat 57 lb. of butter 



57 lb. of butter 40 c $22.80 



950 lb. skim-milk and buttermilk @ 25 c. per 



cwt. . . * $2.37 



Total $25.17 



This leaves a balance of $6.57 per 1000 lb. of milk, in favor 

 of butter-making, over selling milk at 4 cents a quart. This 

 with 10 cows averaging 150 lb. of milk a day would mean just 

 about $6.75 a week or the sum of $351.00 a year. 



It may be well to emphasize again the fact that the great 

 value of the skim-milk for calf raising is not allowed for in the 

 25 cents a hundredweight. That is its actual, estimated food 

 value. But the fact that it is the nearest approach to nature's 

 food for young animals and that with it they make the most 

 satisfactory gains with the least trouble, makes it worth more 

 than double the price allowed. 



MAKING BUTTER ON THE FARM 



Care of milk and utensils 



If butter is to be made on the farm, certain fundamental 

 principles must be kept constantly in mind if satisfactory re- 

 sults are to be obtained, for the success of butter-making does 

 not begin with the churning process or even with the ripening 

 of the cream, but with the quality of the fresh milk. High- 



