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occupations need room, each in its special locality. Besides, if 

 associated dairying spreads too rapidly, the supply will not be 

 in such proportion to the demand as to maintain living prices. 

 I am a believer in the so-called " dairy district." No matter 

 what specialty farmers are in they desire to supply themselves 

 with fresh butter and pure milk. Also near towns dairymen 

 either north or south can do a good ousiness by furnishing pri- 

 vate customers with gilt-edged butter at reasonable prices. 

 This class are outside of what we term " dairy circles." They 

 rarely hear dairy speakers, or have dairy literature pressed 

 upon them ; neither are they constantly in contact with the as- 

 sociated manufacturer, who finds it to his interest that all patrons 

 know something about good cows and the management of milk. 

 Beef cattle men in some sections ridicule any apparent interest 

 in dairy cattle or dairy talk. They laugh at the "hog-fat 

 prices" of dairy butter, and suggest that dairying is a direct 

 road to the poor-house. 



In the second-class I have put those who sell milk or cream, 

 or supply the same to their own partneship manufactory. They 

 are in such close communication with the butter and cheese 

 makers, or the milk venders, and through them with the mar- 

 kets, that they become pretty well educated in a practical way. 

 If the leading spirits in creameries or factories are up in the 

 business their patrons must learn or return to the more primi- 

 tive way of making up little batches of butter at home. No 

 one, however would be so rash as to assume that this class 

 could not be further educated in breeding, feeding and manag- 

 ing dairy cattle, of in the care of milk. 



The manufacturers and managers of creameries and factor- 

 ies form the third class. They need to know the ins and outs 

 of the business thoroughly, both to conduct their work in the 

 best manner, and to be able to instruct their patrons. -They do 

 not, as a rule, attend all dairy meetings and dairy shows, or look 

 closely enough at what dairy writers and experimenters are 

 saying and doing. They need to get together and be stirred 



