96 THE COW 



to have the cows come fresh in April and May, so 

 far as possible, and to depend almost wholly on 

 pasture for production. The bam was not re- 

 garded as a place to make milk; it was merely a 

 device by which cows were maintained alive until 

 spring. UntU a generation ago this was about the 

 only dairying known except within the milk-ship- 

 ping radius of the towns and cities where there 

 was an insistent demand for milk throughout the 

 year. 



For many years an active educational propa- 

 ganda has urged the wisdom of producing milk 

 mainly in the winter rather than the summer 

 months. In the main the arguments are sound. 

 Winter prices are substantially higher, and it 

 brings the larger part of the care of the herd in 

 the time when the farm labor schedule is a little 

 less strenuous than at seed-time and harvest. 

 Doubtless, thoughtful dairymen will more and 

 more come to consider the period beginning in 

 autumn as the best dairy months. 



There is also the question as to what disposition 

 shall be made of the milk. The market for milk is 

 constantly and rapidly broadening and there are 

 now a surprising number of distinct outlets. These 

 are market milk (that is, mUk to be consumed in 

 the natural state), butter, cheese, condensed and 

 evaporated milk, powdered milk, malted milk, ice- 

 cream, milk in combination with chocolate, and a 

 number of very special uses such as prepared in- 



