THE CAEE OP THE MILKING HEED 97 



fants' foods and various proprietary milk bever- 

 ages like koumiss and bulgarzoon. In addition, 

 there are a large number of commercial chemical 

 by-products of skim-milk. 



Of these uses, market milk and butter are by far 

 the most important. Milk for cheese-making in- 

 cludes not only the common American or Cheddar 

 cheese, but also a very great variety of so-called 

 "fancy" or "soft" cheeses, such as Philadelphia 

 Cream, Neufchatel and Eoquefort. It is not the 

 purpose of this little book to attempt any discus- 

 sion of manufacturing methods. 



It is safe to say that in the South and in all sec- 

 tions of the country with a large urban population, 

 milk is usually worth more to sell as market milk 

 than it is for manufacturing purposes. However, 

 the great dairy districts remote from centers of 

 population must still depend on the commercial 

 manufacturing establishments for their markets. 

 Thus, seven states produce more than one-half of 

 our total butter. 



In considering the question of markets, one point 

 deserves to be emphasized. It is this: The dairy- 

 man who can so arrange his business as to retain 

 the skim-milk on the farm may not get as many 

 dollars this month or this year, but he will have 

 the satisfaction of feeling that he can grow calves 

 and pigs which means the maintenance and up- 

 building of the dairy herd and the conservation of 

 soil fertility. This is the factor that must underlie 



