408 THE DAIRYMAN *S MANUAL. 



to encounter and overcome, but this is the very reason 

 why they get a better price for their products and better 

 pay for their hibor. The winter dairy is one of the most 

 profitable of these special industries. There are several 

 reasons for this. One is that few dairymen or farmers 

 are making butter in the winter, and consequently the 

 supply of the fresh article is limited. Another is that 

 those persons who are able to manage a winter dairy are 

 experienced and skillful and consequently produce a bet- 

 ter quality of butter than others. Other reasons are that 

 the management of a dairy in the winter is really easier 

 and more certain than that of a summer dairy, because 

 it is not so difficult to maintain tlie requisite temperature 

 by the use of heat as by the use of ice; there is no trouble 

 from premature souring of the milk; the cows are in 

 better condition when they are properly cared for; the 

 food can be more perfectly regulated, and the whole of 

 the dairyman's attention can be given to his special busi- 

 ness without the interference of the ordinary farm work 

 of the summer. 



There are some special requisites needed for this busi- 

 ness in addition to the unusual capabilities of the dairyman. 

 A near market is needed, a snug and well-arranged stable 

 and yard, a properly constructed dairy-house, the best 

 furniture and apparatus, a herd of cows kept specially 

 for this use and coming in fresh in the right season, a 

 proper preparation for feeding both as regards the crops 

 and the use of them, and a rigid and strict regularity 

 and consistence in every process and operation. 



The dairyman himself is the first necessity. He must 

 be thoroughly experienced in the management of the 

 herd, and sufficiently well versed in the science and prac- 

 tice of his art to be equal to all emergencies which may 

 arise through the changeable weather, and the varying 

 temperature, which affect the cows as well as the milk 

 and cream, and every operation from the beginning to 



