310 GENERAL SCIENCE 



farmlands, and high wages for labor, requires large capital 

 and much business ability to make it a success. There must 

 be no waste in by-products, no heavy outlays for feed that 

 can be produced on the home farm, no waste in fertilizer for 

 keeping this farm land at its highest productive stage, and 

 no failure to make the products of the dairy yield the best 

 financial returns. In other words successful dairying requires 

 the intelligence and business ability in all its details that 

 any successful business demands. 



Illustrative of the industrial changes wrought in the last 

 generation in this country as a result of the widespread use 

 of machinery, it is interesting to note that a large share of 

 the butter product of the country is now made up in the 

 cities rather than on the farms as was formerly the case. 

 Suspended in the watery part of the milk are finely divided 

 fat particles. They are held in this condition by the protein 

 in milk known as casein. Liquids of this character are 

 called emulsions. By the use of cream separators at the 

 dairy farm the butter fat is taken from the milk and sold to 

 representatives of some creamery, located it may be in a 

 distant city, where the butter is made in great quantities 

 by machinery instead of hand labor. The milk thus left on 

 the farm is fed to pigs and calves. The drudgery of butter- 

 making has been transferred from the women folks on the 

 farm to an admirably equipped factory where every stage 

 of the manufacture into butter is clean and sanitary. 



The cow in lying down kneels on the front legs first, 

 with the hind quarters down last, reversing the order in 

 getting up. In the case of the horse, the hind quarters go 

 down first and are raised last. 



Scarcely any of the non-edible portions of the carcasses 

 of cattle are wasted. The fat is not only used in cooking 

 as suet, but for making oleomargarine. Portions unfit for 

 these uses are valuable in candle-making and in the manu- 



