182 



DAIRY FARMING 



15 cents per quart, and the producer receives possibly 8 cents 

 at the farm. At present only a very small amount of milk 

 is produced under these conditions, as the market is limited. 



FIG. 52. Practical milk coolers for farm use. The one on the left is 

 more efficient, but more expensive. Cold water, preferably ice water, is 

 used for cooling. 



It is only practicable to conduct such a business where a large 

 city market is easy of access and when suitable arrangements 

 can be made to market the product. 



BUTTER MAKING ON THE FARM 



169. Butter Making on the Farm. Although the creamery 

 has become a factor of great importance in the dairy develop- 

 ment of the country, still according to the last census, 994 

 million pounds of butter per year, or 61 per cent of the total, 

 was made on farms. The greater part of this was produced 

 on farms where fewer than ten cows were kept. The quality 

 of farm-made butter varies from the poorest to the best. 

 The average quality, however, is far below that made in the 

 creameries. This is duo largely to the fact that little at- 

 tention is given to having proper utensils and facilities, on 



