322 THE dairyman's manual. 



right. The produce of the winter milker brings two and 

 a half times as much as that of the summer cow. 



*' The drainage should be good. Large sewer pipes 

 are good if you have water enough to flush them. 



*'A cellar is not objectionable under a factory. The 

 trouble is to get floors that are water tight ; if they are' 

 not tight the cellar is bad business. 



^^ On the Western (Ohio) Reserve, as a rule, the milk 

 is all made into cheese. In a less dense dairy district it 

 might be better to sell the cream to a factory and feed 

 the milk on the farm ; that is, if fed sweet, and with grain. 

 If it is allowed to sour there is little profit in feeding it. 



'^Factories pay a sliding scale of prices for milk, 

 governed largely by the price of cheese in New York. 

 Last year the price of all new milk ranged from 80 cents 

 to $1.20 per 100 pounds, from spring to fall. During 

 the five winter mouths it was about $1.35. In summer 

 the farmer delivers twice a day; in winter, once, but no 

 cream is taken off. 



'^ The profit of the different kinds of cheese depends 

 upon the kind made. The best quality of American 

 cheese sells better than Switzer or any other imitation of 

 the foreign kinds, unless they are of first rate quality. 



*^If the milk or cream is sold, the buyer owns the 

 buttermilk. At the cheese factory the buttermilk is 

 very apt to find its way into the cheese vats, especially 

 since sweet cream butter is demanded by the market. At 

 a patron factory it would be run into the whey vats, and 

 any patron who would be foolish enough to want to haul 

 home some whey swill, would get his share. 



'* It takes all the way from nine to eleven pounds of 

 milk, and often more, to make a pound of cheese, ac- 

 cording to the season, early or late, and the amount of 

 butter that has first been taken from the milk. A hun- 

 dred pounds of skim milk is rich in cheese, but poor in 

 quality. 



