The Republican. [volume] (Oakland, Md.) 1877-current, 1882-01-21
The Dairy Of the Future.

1Ht DalTy vi the rutuI0s
Those who read the dairy department
of our agricultural journals, cannot help
but notice that the tendency of the times is
toward an actual revolution in dairying;
and the sooner we meet the demands of
the times and accept the changed rela-
tions that will force themselves upon US
at last, the better it will be; and decided
ly so to our advantage.
1t needs no argument to prove that
conservative course in the future will
end in disaster or what is the same in
principle, the producing and selling of
dairy produce below its cost of produc-
| ton.
The Western man, who has accepted
these new requirements from the start,
and never, for that matter, been in
the rut, has already the advantage; and
as he will be constantly grasping every
opportunity to strengthen his advantages,
the time may now be readily discerned
when he will actually control our home
markets, not only with better article,
but having adopted wise course, and
complied with the demands that a con-
stantly changing, but progressive dairy
ing makes necessary, he has cheapened
his production SO that competition be-
comes impossible. Viewed in this light,
it seems that these most radical changes
must take place in our dairying within
the immediate future.
| First. There must be total abandon
ment of the combined manufacture of
butter and cheese. Factories must be
conducted exclusively upon one or the
other plan, and farm butter-making
| should become as rare as home cheese
making.
Second. That the times will demand
that the dairy shall be bred with a view
of supplying these specific require
ments of butter or cheese. That if for
butter, the Jerseys and Attorneys should
influence the herd with their superior
butter-producing qualities; and if for
cheese, the Ayrshires or the Holsteins
should predominant.
Third. That winter dairying will
have to be adopted very largely from the
very fact that its tendency is to equalize
productions, and hence not only main
tain prices, but give the farmer an in
come at time when the usual profits of
the farm are very meager.
There is no denying the fact that there
is growing desire for the higher grades
of butter, and that the people are quite
willing to pay for it at even a quite adj
vanced price; and that they do refuse to
buy inferior and bad dairy butter and
buy 90,O00,OO0 pounds yearly of oleo-
margarine is to me conclusive that if the
cream that made this poor butter could
have been made into gilt-edged butter,
as it can by the cream gathering prin-
ciple, it could have been sold in place of
the oleomargerine at remunerative
price. The discrimination now made be-
tween dairy and creamery butter, some
twelve cents per pound, is one the dairy
men cannot much longer afford, since
the same cream now made into dairy
butter could be made into creamery but
ter, and even upon the 100000
pounds which would supersede the oleo-
margarine the increased income, even if
only ten cents per pound, would be nine
million dollars, every cent of which will
60 into the farmers pockets; and if even
the gain upon the whole product of the
country upon dairy butter was only five
or three cents per pound the gain would
be immense, running far into the mil
lions of dollars.
The arguments that could be brought
forward by the other propositions de-
mand articles by and of themselves
The native COW is to be superseded by
well-bred COW, and one that has prece-
dent OF line of butter or cheese pro-
ducers behind her. To send the milk of
q butter COW to a cheese factory, or of
cheese cow to a butter factory will not
! pay in the future, nor will dairymen
always remain ignorant upon the subject
OF food and its influences upon milk.
The fact is, that the common run of
dairymen have no actual knowledge
upon this subject; but success in the fut-
ure will demand that they shall.
Whether the coming butter COW win eat
ensilage or feed upon clover and corn
and cottonseed meal is not yet settled,
but 1t will be; and one thing will be para
mount to all others, to obtain the great
est results from certain amount of food;
for one of the most difficult things to de-
termine will be the increasing of both
quantity and quality of products while
actually reducing cost below even that
OF present products; but that il viii be
secured mainly by breed of high-grade
cows, whose milking qualities are estab-
hshed, rather than accidental, as is now
the case with the native COW, there is no
reasonable doubt. ,n..
When the subject of breeds for the
different requirements of the dairy, and
winter dairying as factor in future sue
cess, may call out another chapter if the
editor thinks best-Cor. american
DGirynGn
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