CHAPTER XI 

 FARM DAIRYING 



While the creamery and cheese factory method of making 

 up the farmer's product has grown rapidly in recent years, 

 there are still many sections and many individual farms where 

 it is desirable for the farmer to make up his own product 

 either into butter or some form of cheese. According to the 

 1909 census report, 994,650,610 lb. of butter are made on the 

 farm annually. This system has many advantages which the 

 farmer should consider in deciding whether he should deliver 

 his milk or cream to the factory or manufacture it at home. 

 Making up his products at home relieves the farmer of the 

 necessity of daily delivery of his milk, which in many cases is 

 a serious item ; it eliminates the factory and the middleman, 

 allowing the farmer to sell his product direct to the consumer, 

 thus receiving the entire retail price; it gives the farmer his 

 by-products such as skim-milk and buttermilk for feeding to 

 his animals ; it also has the important advantage of removing 

 the least possible amount of fertility from the farm. To offset 

 these advantages, it involves some additional expense for equip- 

 ment and a considerable amount of additional labor. It also 

 necessitates the finding of a satisfactory market for the finished 

 product. Which system a particular farmer should follow will 

 depend on local conditions. It of course goes without saying 

 that the farmer who is to make up his own product should 

 have as good cows as he would have if he were to sell his raw 

 milk. This applies both to the total production and the per- 



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