302 SCIENCE AND PRACTICE OF DAIRYING. 



obtained by natural variation than would be the case if the entire 

 population were set down to one branch of dairying. We find in 

 Switzerland, that in addition to the rearing of live stock, and to the 

 manufacture of butter carried out on a small scale, on the hill lands 

 where rich pasture exists, an actively conducted and very remu- 

 nerative manufacture of cheese is carried on; and in Holland, in 

 addition to the rearing of calves, and a considerable manufacture of 

 butter, we also find that not only is an excellent trade in the manu- 

 facture of cheeses carried on, but also in the fattening of animals on 

 pastures. Similar conditions are found in the province of Schleswig- 

 Holstein, in its different parts. In any country in which the 

 different branches of dairying are found existing, developed to a 

 natural degree, one is in a position, according to the state of the 

 markets, to extend or to limit now the one or now the other branch 

 of the dairying, so as to make the receipts at all times as high as 

 possible. 



143. Calculations for the Different Methods of Milk Utilization. 

 Under certain definite suppositions, and provided that on an average 

 1000 kilos, of milk, containing 3'3 per cent of fat, are at disposal 

 daily, the following is the value of a kilo, expressed in pfennig, 

 and also the expense of treating a kilo.: 



Nett Proceeds. Expenses. 



(1) Sale of milk for direct consumpt, ... 15 '52 4 



(2) Fattening of calves with milk, 10 3 



(3) Manufacture of whole-milk soft cheese, 1275 1-5 



(4) Preparation of whole-milk hard cheese, 11-71 1*25 



(5) Deep setting system, and the manufacture 



of butter and half -fat soft cheeses, ... 10'25 1'25 



(6) Deep setting system, and the manufacture 



of half-fat hard cheeses, ... ... lO'Ol 1'25 



(7) Treatment with centrifugal machine, and 



the manufacture of butter and skim- 

 milk brick-shaped cheeses, ... ... 9*26 2'3 



(8) Treatment with centrifugal machine, and 



manufacture of butter and skim-milk 



hard cheeses, 8-16 2-30 



(9) Treatment by centrifugal separator, and 



the fattening of calves with skim-milk, 8*72 2 



(10) Treatment with centrifugal separator, 



and feeding of swine with skim-milk, 7 '89 2 



(11) Deep setting system, the manufacture of 



