I 14 CANADIAN DAIRYING. 



from the proposed factory would warrant the establish- 

 ment of a co-operative dairy. 



3. If there is no one in the locality who understands 

 the main features of factory work it will pay to send 

 two or three competent men into a co-operative dairy 

 section to gather information. A few dollars spent 

 in this way may save many dollars in the future. 



4. Select a good site for the proposed building. 

 This should be in the centre of the milk or cream 

 supply as far as possible, should be easily drained, 

 have an abundant supply of pure water, and be on a" 

 good road. Personal considerations of a few inter- 

 ested persons should not allow one of these funda- 

 mental principles to be overlooked when selecting a 

 site. 



5. Secure proper plans for a suitable building. Too 

 many factories are built without a plan and are con- 

 sequently neither convenient nor adapted for the work. 

 (See Appendix for suitable plans). It is also impor- 

 tant to have sufficient funds available to carry out the 

 work without delay. A 500 cow creamery on the 

 cream-gathering plan will cost, when built and pro- 

 perly equipped with modern machinery, from $1,500 

 to $2,000. On the whole milk plan a creamery of 

 this size will cost from $2,000 to $3,000. A 500 cow 

 cheesery will cost from $1,000 to $2,000, depending 

 upon the kind and cost of material and the quality of 

 the machinery. 



6. It is important to decide whether the business 

 shall be conducted on the joint-stock company or 

 upon the private enterprise plan. If it is decided to 



