314 
THE RAJ RAL, NEW-VORKER 
February 15, 
SELLING CREAM OR CHEESE. 
I am thinking of starting a small dairy, 
and considering which is likely to be bet¬ 
ter, to separate the cream and sell, having 
milk to feed pigs, or make the milk up 
into cheese and sell direct to consumers. 
What amount of milk will it take for one 
pound cheese; cows good grade Jersey or 
Guernsey ? I am a little in favor of 
Guernsey; as I read about them they seem 
to be rather rugged or tougher and pro¬ 
duce full as cheap cream as the other; will 
have to buy either. How much cream from 
one quart milk as good cows run? About 
how large a cheese to make for such trade? 
s. w. c. 
The manner of disposing of the prod¬ 
ucts of the dairy 13 quite a fair-sized 
question, and there are so many fac¬ 
tors which enter into the problem that 
it would be difficult to lay down rigid 
rules. Suppose we begin the discussion 
with a few figures. The milk from a 
good herd of grade Jerseys or Guern¬ 
seys will average about 4.5 per cent 
of butter fat. By careful selection you 
may be able to improve upon this, but 
you will do well if you can pick up a 
herd that will do better. Taking, then, 
4.5 milk as our standard, let us compare 
cream and cheese. Commercial cream 
should contain about 25 per cent, butter 
fat, and 100 pounds of milk will make 
2%. gallons of such cream. Now, we 
should know the price of cream. I do 
not know your market, but you can 
probably obtain the figures. 
As to cheese, there are several fac¬ 
tors that determine the amount of 
cheese made from a given quantity of 
milk, and not the least of these is the 
skill of the cheesemaker. But assum¬ 
ing a good cheesemaker, nine pounds of 
milk for one pound of cheese would be 
a very good average. This would give 
us 11 pounds of cheese from 100 pounds 
of milk, as against 2 J 4 gallons of cream. 
Assuming these figures to hold good in 
all cases, and knowing the respective 
prices of cheese and cream, it ought to 
be easy to reduce this question to a 
problem in mathematics. But right here 
is where we are liable to fall down. 
There are so many little factors that 
unexpectedly bob up in a problem of 
this kind that it immediately comes 
down to the basis of experience, judg¬ 
ment, and good sound “horse sense.” 
The first thing of course will be the 
selection of the herd. It is no easy 
matter to go out and pick up a good 
dairy. One must be a good judge of 
cattle, and even a better judge of human 
nature, for neither farmer nor dealer 
is likely to sell you his best animals if 
he can induce you to take the culls at 
a good price. If you can make use of 
the Babcock test in making your selec¬ 
tions it will be well, for not all Jerseys 
nor Guernseys give rich milk. If you 
prefer Guernseys, then you will prob¬ 
ably do better to select that breed. They 
are my own choice, but that is largely 
a matter of personal taste. But I should 
advise you not to pass by a good Jer¬ 
sey if you have a chance to buy one 
at a reasonable figure. They cross well 
with a purebred Guernsey sire, if you 
wish to raise your own stock, and as 
you do not intend to start with pure- 
breds the individual is of more im¬ 
portance than the breed. 
The dairy selected, it becomes neces¬ 
sary to dispose of the product. Now, 
I am not a cheesemaker, and cannot an¬ 
swer questions involving the technique 
of cheesemaking, though I have lived 
in a dairy section where the milk is 
nearly all made into cheese, ever since 
I was big enough to sit up to a cow 
and hold a pail. You say you in¬ 
tend to start in a small way. I 
I believe this is proper, but it has an 
important bearing on cheesemaking. For 
a private trade cheese weighing 10 
pounds each would probably be best, 
and this would require 90 to 100 pounds 
of milk a day for even one cheese. So 
you see that with a few cows there 
might be times when you would not have 
enough milk for cheesemaking. 
Now, cheesemaking is a profession in 
itself. If you are to develop a select 
private trade it will be necessary to 
produce an article that is a little better 
than can be obtained at the grocery 
store. With a reasonable amount of 
study and practice, especially under a 
good cheesemaker, anyone can learn to 
make good cheese. But to make the 
superfine article that the consumer will 
go out of his way to get, that seems 
to be a special gift. For instance, in this 
localit}’, where cheese factories are Very 
numerous and close together there was 
one cheesemaker whose product was es¬ 
pecially sought. And when last Spring 
he sold his factory and moved to an¬ 
other section some of the local grocers 
sent to him for cheese and paid freight 
on it, although very good cheese was 
made right at their doors. Why? Be¬ 
cause there was a demand for B-’s 
cheese at an advanced price. I have 
gone into this point at considerable 
length, because I consider it the pivotal 
point on which your success or failure 
will turn. If you can produce an article 
that is extra fine, and can make your 
ability known, you will have no trouble 
in getting very nice returns from your 
dairy. But you cannot go into the open 
market with so small a production, and 
your first trade must necessarily be 
among your friends and acquaintances. 
Then, with a good product and judi¬ 
cious advertising, your trade ought to 
expand. Considerable time and labor 
will be necessary in making cheese, 
whether you make much or little. You 
will need considerable apparatus, also a 
good dry room for curing. 
The production of cream is in many 
respects much simpler. Given good, 
clean milk—and you must have that for 
cheese—all you have to do is to put it 
in the separator, turn the crank a little 
while, and you have the cream. This 
will require immediate cooling, but that 
is an easy job. However, your cream 
must be put at once in the consumer’s 
hands or it will spoil, whereas cheese 
can be held for a comparatively long 
time. If you are so situated that you 
have a home market for cream you can 
undoubtedly build up a good trade. If 
you are obliged to ship, with an army 
of middlemen dipping into the can the 
profits will dwindle to a small sum. As 
to the feeding value of the skim-milk, it 
will depend largely on the price of pork, 
also on the general care the pigs get. 
The whey from cheese will also have a 
small feeding value. 
You have not mentioned another al¬ 
ternative, butter-making. This requires 
less technical knowledge than cheese¬ 
making, or at least it can be more read¬ 
ily learned by reading, though the art 
of making strictly first-class butter is 
by no means an easy one. I believe but¬ 
ter would be easier to dispose of than 
cheese, and the possibilities of working- 
up a select trade are good in most lo¬ 
calities. I cannot give positive advice as 
to what method of disposing of your 
milk would be best. It is a many-sided 
question, and all sides should be care¬ 
fully considered. 
CHESTER L. MILLS. 
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