PROFIT FROM THE DAIRY II9 



chine the labor problem, which is one of the vexing 

 features of dairying, will be greatly simplified. 



The butter accumulator is now also receiving 

 much attention. This machine takes the fresh milk 

 and turns it into butter, skim milk and buttermilk 

 in a few minutes. The Babcock test made a revo- 

 lution and brought untold good to the dairy world. 

 It has made possible the finding in a few minutes 

 of the value of the dairy products, and is the means 

 of obtaining the value of milk and cream as sold 

 to the general market. 



With all that has been accomplished and the 

 bright future so full of encouragement with good 

 things to come, still there is a vast field for im- 

 provement. Through the broad land the rank and 

 file of cow keepers are failing in what we term 

 successful dairying. This failure is due to the few 

 undone little things about the dairy. It is those 

 most talked of and written about, but still foreign 

 to the masses, who, at least, do not carry them out 

 in practice. Sharp competition may in time bring 

 about an improvement, through sheer necessity for 

 more profit. 



TYPES OF DAIRYING 



The dairy industry of the United States may be 

 divided roughly into two general types, one of 

 which has for its object the furnishing of fresh milk 

 for domestic use to people living in towns and 

 cities. The other type is concerned in the produc- 

 tion of milk to be used in the manufacture of butter 

 and cheese either on a small scale upon the farm 

 or on a larger scale by centralized creameries. 

 Which one of these types it is most practical to 

 follow depends almost entirely upon the geograph- 

 ical location. It can readily be seen that farms 



