68 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
Deep setting in cold water, or ice cold water is 
the fundamental idea on which the profitable dairy in the 
present stage of the art of butter-making must be managed. 
What the centrifugal machines may hereafter develop, 
remains to be seen. So far as general evidence goes it 
would seem to establish the conclusion that in order to 
secure the largest yield and the best quality of cream. 1st. 
The milk must be set warm. 2d. It must be cooled 
quickly. 3d. The milk must have free ventilation. These 
the Swartz system and the best American practice secure, 
and they may be made the simple rest by which the practi¬ 
cal dairyman may judge of the various devices for cream 
raising presented to his attention. After these are secured 
there remain only the economical question as to cost of 
apparatus, cost of buildings, and cost of labor in operating. 
To some of these points we will address .ourselves, further 
on. 
Another element of importance which enters into this 
discussion is the size of the dairy. We think the maximum 
of profit in a dairy can not be reached with less than twenty 
cows. Probably the number should be not larger. The 
number should be large enough so that the business shall 
constitute the leading business of the manager, and com¬ 
mand his best thought and attention. It should be of suf¬ 
ficient magnitude to warrant the principal in procuring and 
reading the best dairy literature current, in spending the 
necessary time and money in attending the dairymen’s con¬ 
ventions, and in thoroughly posting himself in the various 
lines of thought and investigation pertaining to the busi¬ 
ness. We believe the five and ten cow dairy will, except 
under peculiar circumstances, labor under disadvantage. 
The milk from such as a rule had better go to the factory 
or the cream to the creamery. In general it is.to be re¬ 
membered the larger the dairy the less in proportion the 
cost of building fixtures and labor for running it. 
Assuming then that we have a dairy of standard qual¬ 
ity, numbering say 20 to 100 cows, let us proceed to show 
how it can be managed at a profit. Taking the Swartz 
system of cream raising as, the key to the situation, let us 
proceed. 
In the first place we must have a dairy building—but 
