2 THE BUSINESS OF DAIRYING 



of milk ; the cost of rations, and the fertility ele- 

 ments added to and taken from the soil. Too much 

 money is expended by the average dairy farmer for 

 commercial feeding stuffs, and a large percentage 

 of the foods for our dairy herds should be grown on 

 the farm. Many comparatively small farms would 

 be capable of carrying a large herd if a more inten- 

 sive system of growing crops were practiced. 



Many dairy farmers fail to reap the profits they 

 should because of an inferior product, due to in- 

 sanitary conditions. A first-class product is always 

 in demand at profitable prices. The dairy farmer 

 should make an eiifort to establish a reputation for 

 his dairy and his product: first, by having a good 

 product, and second, by advertising or in some way 

 calling the attention of the consumer to it. If his 

 product is market milk, this object may be accom- 

 plished by having a reputable veterinarian examine 

 his cows, a bacteriologist and chemist his product, 

 and some dairy inspector certify to the sanitary 

 condition of his stable, dairy house, etc. If his prod- 

 uct is butter, let him make it the best ; have a 

 butter judge examine and criticize it, and then sell 

 the butter under his name or brand it so it can 

 always be identified in the marl^t. 



The dairy farmer to-day has abundant oppor- 

 tunity to practice the most up-to-date business 

 methods. With the telephone in his house connect- 

 ing him with all the markets in the nearest city ; the 

 trolley passing his door; the rural delivery system 

 for collecting and distributing his mail ; improved 

 roads enabling him to haul heavy loads with the 



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