No. 4.] PRIVATE DAIRYING. 185 



Private Dairying. 



BY MU. C. B. LYMAN, SOUTHAMPTON. 



There is no product of the farm that requires so much 

 care and attention, that is so delicate and ditticult to handle 

 in the manufacture, as the product of the cow in the making 

 of choice butter and the marketing of the same. A great 

 change in butter-making has been made within a few years, 

 to the profit of a large part of the farmers, by the establish- 

 ing of public creameries, thus removing labor from the home 

 to the factory, and making a better article of more uniform 

 quality and commanding better prices than the average dairy 

 product. But there are many farmers so situated that they 

 are not readily accommodated by the public creameries, and 

 therefore are obliged, or think it the better Avay for them, to 

 manufacture the product of their own cows. To such I 

 would address myself in trying to show what I think of one 

 way of accomplishing the best results. 



The first requisite is the cow. Take whatever breed you 

 think best adapted to your conditions, — you must decide 

 after a thorough trial, — and then do your best to improve 

 on that. We have the Jerseys, thinking them best adapted 

 to our farm and giving us a better product than any other 

 breed. They are not yet up to the point ot production 

 that we would like, but we are trying hard to reach that 

 result. 



Having secured your cows, give them care and treatment 

 to get the best results. Let them have good, roomy stables, 

 well lighted and ventikited. Not many of us can have our 

 stables sheathed and polished, but we can keep them clean 

 and free from unwholesome odors. Give the cows plenty of 

 good bedding to make them comfortable and contented ; treat 



