MILK DAIRYIl^G. 397 



95. Use strong boxes to fit the cheese tight and level, 

 and with close-fitting covers. 



96. Avoid unclean wagons or cars in shipping cheese. 



97. Avoid the very least uncleanliness in every detail 

 about the factory, especially in the disposal of the whey. 



98. Keep an exact record of each day's work. 



99. Finish every clay's work completely, leave none of 

 it for the next day. 



100. Discipline yourself to observe all these rules, and 

 consider the breach of any one a damage and a loss to be 

 avoided by the most scrupulous exactness. 



CHAPTER XXV. 



MILK DAIRYING. 



The production of milk for sale is a business of very 

 large extent. The quantity of milk sold and used for 

 domestic purposes by others than farmers is unquestion- 

 ably equal to one-tenth as much as that used in butter 

 and cheese makinj. With six million farmers who pro- 

 duce milk in our whole population, and whose families 

 comprise thirty million persons, there are as many more 

 in the United States who use riiilk. Estimating one quart 

 as the daily consumption of each family of five persons, 

 there must be at least a million cows kept for the pro- 

 duction of milk for sale. This business is always in- 

 creasing with the grow^th of cities and towns which 

 require systematic supply. Moreover, the business is 

 somewhat intricate, and it is quite difficult to keep the 

 milk in good condition under the unfavorable methods 

 of transportation and distribution, which are very much 

 against the interests of the ^iroducer and in favor of the 

 distributor. There is great need for persons engaged in 

 this brajich of dairying to fully understand the best 



