The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1893-04-04
WHICH PAYS BEST BUTTER OR
CHEESE7

Cheese
The object in assigning this subject
to me is, I supp ose, to bring out and
explain where the most money is to be
derived from in dairying, whether in
butter or cheese.
In the first place, the dairyman must
know what kind of milk his COWS are
giving, whether it is rich in butter fats
or not, and then decide what he will do
with it. No dairyman can afford to
take the milk from a herd of high
grade or thoroughbred Jerseys to a
cheese factory and pool it with other
milk of less richness. 1t is of the ut
most Importance that the dalryman
should know just what his milk Is,
and then decide what he shall do with
it, and if he finds that his milk is worth
more for butter than it is for cheese, l
say make butter; if Of more value for
cheese, make cheese.
There is more money in a herd OF
thoroughbred or grade Jerseys-if you
have the help in your w family so
that you can do all the work your
selves, and have all the needed i'm
provements to make a first class ar
ticle, and then have business enough
about you to go into the market and
sell your butter direct to the consumer
than in any other breed. 1t is
not because so much of the dairy but
ter is poorly made that it is sold at
prices that are simply an abuse of the
COWS that give the milk, as because of
the practical inability of the bulk of
dairymen to get the product right
before the man who has the money to
pay for it.
My experience as a dairyman is that
to be successful he must have every
convenience at hand; have the right
kind of feed, the right kind Of a COW,
must know how to feed her, how to
take care Of the milk and cream, and
how to make first class butter, if he
wants to get a first class price. Study
your business and stick to it; the
thorough knowledge of it which comes
by experience is the condition of sue
cess upon the farm. No other
thing can add so much to the success
of a dairy farm as a dairyman. 70
man can make a success of dairying
unless he be a dairyman or a farmer.
Skill is talent, and ekill comes of expe
rience. Therefore, when you adopt a
line of farming follow it up, stand by
it, c all that is known of it, and
add to knowledge by exercise of your
own brain. All those who pass through
the door of success find it labelled
"push."
lost one dollar each day on % COWS
for three months by drawing my Jer-
sey milk to a cheese factory; I found
by weighing my milk and making but
ter Of it that Is lbs. of milk made 1 lb.
of butter, worth 25 cents a 10 and at
the factory it took from 9 to 10 lbs. of
milk to make 1 ID. of cheese, worth s
to 10 cents a ID. Now [ ask the ques-
ton, where was the most profit in that
milk-in butter or in cheese7 The last
week in September I got 1 ID. of butter
from Is 10 90 lbs. of milk; was feeding
corn fodder that had been planted
three feet apart, and had plenty of ears
on; the first of October l changed to
corn that was sown in drills ten inches
apart, no ears on Cows increased in
the flow of milk, but when I came to
the churn it took II IS 100 lbs. of milk
to make 1 Id. of butter. Here was a
lesson. No more corn in drills for me.
But we are not all 50 situated that
we can make good butter and get the
most value out of our milk inthat way;
then I say go to the cheese factory.
But each dairyman must study to know
for himself where the most profit lies
in his milk, and then bring everything
to bear on that one point-cows, feed,
etc. This starving our COWS be-
cause extra feed costs something is one
of the great mistakes in dairying; our
are nothing more than SO many
boarders, and if we feed and care for
them in a right way, they will pay us
a handsome profit either in butter or
cheese.
Dairying pays if a fellow gets hold of
the right end of the lever, and gets a
good pry with a warm barn, good
COWS, good ensilage, and home grown
grain for bait; then you will find there
is profit in neither butter or cheese. 1t
has been well said that the making of
good butter is an art; and the great OBJ
to making choice butter are
poor COWS, poor facilities for making it
and a lack of cleanliness in handling
the milk and cream. The most scrupu-
cleanliness nn11ot hn nhSnrund In