64 CANADIAN DAIRYING. 



The utensils for a farm dairy, including a cream 

 separator but no power, will cost about $200. If 

 cheese is made, a steam boiler is very convenient. It 

 is useful for making hot water, so essential in a dairy. 

 It may also be used for heating the dairy in winter. 

 Dairy utensils should be first rinsed in cold water, 

 then be washed with a brush in hot water, then be 

 steamed or scalded, and tinware, cloths, etc., may be 

 put out in the sun. Wooden-ware should not be put 

 in the sun, as it cracks or warps them. 



The chief advantages of private dairying are : That 

 it saves the direct cost of manufacture in a creamery 

 or cheesery ; a better article is possible, as the maker 

 has everything under his or her control ; the maker 

 comes into direct contact with the consumer, which is 

 not possible in factory work ; it furnishes useful, 

 pleasant, and profitable employment for the boys and 

 girls on the farm ; and there is more profit in this 

 method if circumstances are favorable and the dairy 

 is well managed. 



The disadvantages are: The lack of suitable labor on 

 many farms ; a lack of proper dairy and utensils, which 

 compels the farmer's wife to make butter in the kitchen 

 or down cellar, with the crudest utensils and under the 

 most discouraging circumstances ; and the difficulty 

 of getting a proper market, as many private dairymen 

 have to sell their goods at country stores or nearby 

 towns, where no discrimination is made in price in 

 favor of good quality. The trading of dairy goods 

 for dry goods and groceries is one of the greatest hin- 

 drances to the development of dairying in Canada, as 



