CHAPTER VII. 



THE ECONOMIC ASPECTS OF DAIRYING. 



139. The Sale of Milk for Direct Consumpt. Among the ordinary 

 methods of utilizing milk which have been practised for any length 

 of time, it may be said that the sale of milk for direct consumpt is 

 the most lucrative. This method of distributing milk is widely 

 practised wherever a dense population causes a large demand for 

 fresh milk. The price of a litre of milk is, under these circumstances, 

 always at least so high that it approximates to the average price 

 obtained by manufacturing (churning) the milk in the country. It 

 increases, of course, as the expenses in its distribution increase. It 

 is only when the development of the conditions of trading does not 

 keep pace with the growing demand, that the price of milk can 

 exceed the above limit. According as the supply is lightened, facili- 

 tated, and rendered cheaper, so is the field extended for which the 

 sale of fresh milk is the proper and economical method of milk 

 distribution. The question then presents itself to farmers who 

 have churned their milk, whether they should still adhere to this 

 method; or whether they should give it up and sell the milk. The 

 decision of this question is very easy for anyone who has a well- 

 kept farm. He has simply to calculate the highest limit of value 

 which, under the most favourable circumstances, he can obtain per 

 kilogram of milk, calculated on the basis of its composition. This 

 is furnished him by an examination of his accounts, as well as by a 

 statement of the total expenses which he may incur in its distri- 

 bution, and then he may compare these sums with the market value 

 of a kilogram of milk. The disposal of milk by selling it in a fresh 

 condition necessitates only a slight expense in utensils, and is 

 accompanied by little risk. It also affects the management of a 

 farm very little, so long as the consumer is quite indifferent to the 

 quantity of fat and total solids contained in the milk, and it keeps 

 the capital of the farm circulating quickly and regularly through- 

 out the whole year. All that is necessary is to regulate the time 

 of the calving of the cows to suit the trade, and to see that the 

 necessary food is supplied at each season of the year, so that a 

 uniform quantity of milk be provided throughout the whole year. 



296 



