HO PROFITABLE DAIRYING 



two things must be borne in mind, viz., tbe 

 cost of delivery and the loss of the skim-milk. 

 The reader is referred to a later chapter, entitled 

 The Relation of Dairying to the Soil, which 

 calls attention to the loss to the soil by removal 

 of fertility when selling whole milk off the farm. 



Selling to a cheese factory. Of course, if the 

 farmer is located eight or ten miles from a city, 

 such a method will be out of the question. He 

 may then be compelled to sell his milk to a cheese 

 factory, and in this case return to the farm 

 about ninety pounds of whey for every one hun- 

 dred pounds of milk delivered. The quality of 

 whey varies greatly, depending upon the care 

 it receives at the factory. Its food value is 

 only about half as much as that of skim-milk, 

 because all of the casein has been removed from 

 the milk in the process of cheese making. 



Hauling to a creamery. Or the dairy farmer 

 may have an opportunity to sell his milk to a 

 whole milk creamery, where practically eighty 

 pounds of skim-milk are returned to him for 

 every one hundred pounds of milk delivered. 

 Whether to sell to a creamery rather than to a 

 cheese factory, or vice versa, depends entirely 

 upon local conditions. However, he must not 

 lose sight of the fact that the skim-milk returned 

 is of more value to him than the whey, if he 

 can make use of either for feeding purposes. 



