“WHITE’S DAIRY.” 
A Story of Progress and Well-earned Success. 
An Ohio Farm Industry. 
Some of Mr. White’s success as a dairyman is well 
known to the readers of farm papers, and the excuse 
for this article is that this big dairy is still a suc¬ 
cess, and continues to grow each year; so perhaps 
something of interest to most readers may be said 
about the farm and the methods pursued. Jacob 
White, the owner, is a quiet, unassuming man, living 
with - his pleasant-mannered sister in their well-ap¬ 
pointed home. Near the residence are the 60x77-foot 
judging from the crops and pasture the soil of this 
farm has been well cared for. Most of the milk from 
Mr. White’s own cows is sold in Greenfield from 
three wagons,-and on some days as much as 230 gal¬ 
lons is thus disposed of. Besides the retail milk 
business there is a cream and butter item that is 
quite important. Separated cream from 220 farmers 
in the surrounding county is collected by wagons, 
though a few bring in the whole milk themselves, 
returning with the skim-milk. A large volume of 
cream is collected which keeps the creamery going all 
day and every day of the week. From 4,000 to 5,000 
pounds of butter are made each week, some of which 
by Fig. 427, where the cow shown posed for her pic¬ 
ture without help. 
At the time of the writer’s visit L. P. Bailey & Son, 
of Allen County, were inspecting the cattle with the 
intention of buying a carload of milch cows, but Mr. 
White could spare the young stock only, because the 
excessive heat is causing a shortage in the milk yield 
and he would like to have more cows himself. All 
the cows are good sized and high yielders of milk 
and fat. No grades are kept, all are registered Jer¬ 
seys and are quite uniform in conformation, size and 
color. The cow in Fig. 427 yielded 402 pounds of 
fat per year as a two-year-old, and the private rec- 
PH! 
AN OHIO JERSEY COW, JETTY’S BLUE BELL, 235016—402 POUNDS FAT AS A 2-YEAR-OLD. Fig. 427. 
dairy building, and one of the large farms with its 
three large silos and quota of machinery. Farther 
up the road is the new barn and concrete block silo, 
shown in Fig. 428, which has just been finished. An¬ 
other silo and a cistern for this barn are to be built 
soon. The farm comprises 225 acres, 100 of which 
are in fine Blue grass pasture, and the remainder de¬ 
voted to Alfalfa and silage corn largely. The soil is 
in a high state of cultivation, is quite fertile, and 
seems to have considerable quality or “life.” 
At present there are on the place 105 milch cows 
and 80 heifers, besides the teams for the farm work 
and the wagons. This farm is near Greenfield, in the 
northeastern part of Highland County, where is to 
be found some of the best soil of the State, and 
is sold in nearby towns, but the bulk is shipped to 
Cleveland, Rochester, Pittsburg and other cities. This 
creamery business has developed from 55 patrons a 
year ago to the present number, and the results seem 
satisfactory to all concerned. 
Twenty men are employed all the time ajid are kept 
busy. The cow stables were sweet and clean; ground 
phosphate rock is used on the manure heap, which 
is sprayed occasionally when not hauled out every 
two days. The manure is sprayed to keep flies from 
breeding and seems effectual. The cows are sprayed 
also, and at small expense, and Mr. White thinks this 
work pays him better than any other item. At any 
rate the cows se.emed quiet and contented. That the 
cows are gentle and not afraid of strangers is shown 
ord shows many such yields. Besides the silage and 
Alfalfa concentrated feeds are purchased by the car¬ 
load; cotton-seed and linseed meal and the various 
corn products are bought as price and protein con¬ 
tent warrant. The yield of silage on the various 
fields is placed at 20 to 25 tons by the owner, and one 
of these fields yielded 117 bushels shelled corn per 
acre recently, so it w r ould seem that for upland the 
soil is in good shape. At the time of our visit 
September 4, some of the men were sowing Alfalfa 
after potatoes. This is somewhat late, but with good 
soil and preparation the Alfalfa ought to winter well. 
The volume of milk and cream handled has reached 
the limit of capacity of the dairy, and already Mr. 
White has plans for rebuilding the dairy, adding an- 
