472 
Annual Report of the 
and thirty-eight cents, and the lowest ninety-nine cents. Compare 
the average returns per cow with the average selling price of the 
factory and the pounds of milk required to make a pound of cheese 
in order to determine how much of the large yield per cow was 
due to the dairyman, and how much to the cheese-maker and 
salesman. In the factory reporting the highest average per cow, 
$55.07, the selling price of the season averaged 14.11c., and the 
milk taken was 9.67 pounds to a pound of cheese. Comparing this 
with the lowest average per cow, $31.22, I find that the latter sold 
cheese for one quarter of a cent less per pound through the season, 
and used nearly one-half pound more milk to a pound of cheese on 
an average. But this difference in manufacture and price can form 
only a very small part of the difference between the low mark at 
31 and the high mark at 55 dollars. 
The main points in the profitability of dairies are vested in the 
farm, not in the factory, as the following figures show: Of the 
dairies sending milk to the sixty factories, the best season’s average 
per cow is $82,17, and the average of all the highest dairies report¬ 
ed by the factories is $50.04. The lowest yield in a single dairy, 
carrying to the factory during a long season, is $14.50 average 
money to a cow, and the average of all the poor dairies reported is 
$29.34 per cow. 
FANCY BUTTER. 
Prof. Wetherell said what we want is to get the farmers up to the 
highest standard of butter making, and if we have our market re¬ 
ports, let us know from them what is the h ighest as well as the lowest 
price that is paid for it. In this way we shall awaken the inquiry 
among the people as to how butter is made which commands 75 
cents to one dollar per pound. 
Prof. Arnold says that some of the highest priced butter that 
finds its way to market would not keep. It is sold fresh from 
the churn, every day or every week, and has the aroma of fresh- 
made butter that will not keep. 
Mr. Bliss said from his observation of the markets, he has found 
that what he called “Orange county butter,” which brings fancy 
prices in market, cannot be produced in Vermont. We can only 
make a standard article that has the keeping qualities, which the 
Orange county butter has not. 
