488 



FARMER'S CYCLOPEDIA OF LIVE STOCK 



less valuable ones are sold. The only 

 exception is in the case of a general 

 dispersion sale. This fact being estab- 

 lished, it is apparent that each dairyman 

 must set to work to build up his own 

 herd. There is one advantage in this 

 necessity, since in the process of build- 

 ing up an excellent herd of milch cows, 

 the dairyman becomes thoroughly ac- 

 quainted with the problems of heredity 

 concerned in the process and is then in 

 a better position to maintain a higher 

 standard with his herd than he would 

 be if the herd had been purchased out- 

 right. 



Better farm labor — Another factor 

 in successful dairying is the quality of 

 farm labor. The time has come when 

 the dairy attendant should not be an 

 unskilled laborer, but rather a highly 

 skilled one. It is not an indifferent 

 matter how and when cows are fed and 

 how they are otherwise cared for. Then, 

 too, the demands of the public regarding 

 dairy sanitation cannot be properly un- 

 derstood or met by ignorant attendants. 



Better sanitation — The use of milk 

 and other dairy products will be largely 

 increased by the strict observance on the 

 part of the dairyman of all reasonable 

 sanitary requirements in caring for the 

 cows, constructing and managing stables 

 and caring for the milk after it is ob- 

 tained. The extension of a system of 

 milk inspection to dairies which have 

 been furnishing milk to the public, but 

 which have not previously been in- 

 spected, has shown in many instances 

 that the dairymen, either through igno~ 

 ranee or neglect, have failed to conform 

 with the demands which the public may 

 reasonably make regarding the care of 

 their food. The regulations which must 

 necessarily be enforced in the future 

 with regard to the care and management 

 of dairies will be stricter than in the 

 past, and it therefore behooves all per- 

 sons now engaged in dairying or who 

 intend to enter into the business to take 

 this factor into consideration. Other- 

 wise it will be impossible for them to 

 satisfy their customers and consequently 

 impossible to make a profit of the busi- 

 ness of dairying. 



When the points just mentioned as 

 bearing directly upon the profits of 

 dairying are all squarely met, there is 

 no reason why dairying should not give 

 as great returns from the time and 

 money expended as any other line of 

 animal industry. The time has passed, 



however, when the dairyman can make 

 a profit from poor cows fed on high- 

 priced grains bought in the market, 

 cared for by ignorant attendants and 

 maintained under insanitary conditions. 



CREAMERIES AND CHEESE FAC- 

 TORIES 



Butter factories or creameries were 

 first established in the United Stales 

 about 18G1 in New York, and cheese 

 factories, 10 years earlier. Both have 

 grown enormously, until now about 28 

 per cent of the butter and 94 per cent 

 of all the cheese is produced in factories. 



Better price for creamery butter — 

 The average selling price of farm but- 

 ter is about 16 cents per pound and of 

 creamery butter, 20 cents per pound. 

 Normally a much better grade of butter 

 can be made at the creamery than ori 

 the farm because of the better equipment 

 and the employment of skilled butter- 

 makers. 



Establishment of creameries — A well 

 equipped, modern creamery calls for an 

 expenditure for buildings and equip- 

 ment of between $4,000 and $5,000, while 

 a cheese factory of similar dimensions 

 and capacity would cost about $1,500 

 less because of the smaller outlay for 

 equipment. A creamery of the above 

 capacity could handle daily from 6,000 

 to 20,000 pounds of milk. 



A creamery will not pay unless the 

 milk from at least 350 cows be delivered 

 to it throughout the year. These should 

 all be within a radius of about 5 miles 

 of the factory. For a successful cheese 

 factory, the milk from 150 to 200 cows 

 should be assured. Many a neighbor- 

 hood under the influence of enthusiastic 

 agents has paid for a fully equipped 

 creamery, only to find that not enough 

 milk was produced in the district to 

 keep it running at a profit. 



Kinds of creamery companies — Most 

 of the creameries operated in the United 

 States are organized on the stock com- 

 pany or corporation plan. In the case 

 of stock or proprietary companies, the 

 shares may be owned partially or en- 

 tirely by business men, who buy the milk 

 outright from the patrons, paying from 

 2 to 2.5 cents per pound less for the but- 

 ter fat delivered than the regular market 

 price for butter, or they may simply 

 make up the butter or cheese, charging a 

 certain price per pound for each pound 

 made, the owners paying the expense of 



