The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1899-12-11
KEEPING COWS FOR PROFIT.
a Treatise on Up-tO-Date Dairy
ing.


keeping cows for profit is the well
chosen title Of the newest work on prac-
teal dairying to come under our notice
We understand that a large issue of this
little publication is being gratuitously
circulated with the compliments of The
De Laval Separator Co., "A Cortlandt
street, New York.
The book treats of dairying as asman-
ufacturing business and discusses it's
problem from the standpoint that every
dairy farmer is just as much a bust
ness man as though engaged in any
other manufacturing or commercial I'M
dertalIing. 1t is compiled insterse, prac-
tical manner, is easily readable, and can
hardly fail to be interesting and instruc-
tive to every one in any way concerned
IN da1rying. 1t Is a splendidly printed,
handsomely illustrated, and altogether
pleasing. The front cover shows a litho-
graphed milking scene, and the back
cover cut Of the Jersey cow Ida Mari
gold, which received first prize at the
Chicago exposition.
The book begins with a brief review
of the history Of dairying, shows the
relative percentages of the various COM
ponent parts of the different dairying
products, takes up the production and
marketing Of such products in one form
after another, and closes with a per-
tinent reference to private dairying
In an historical and statistical way it
tells much that is interesting. We learn
that dairying is Of most ancient begin
ming, going back at least 1000 years be-
fore Christ, but that in a commercial
form it is most modern, being scarcely
more than the development of the last
generation. We learn that in 1893 the
dairy products of the United States were
5000, eO0 600; that there are some 100000
mich COWS in the United States; an an
nual contamination Of !, 750, 900, 900 gallons
of milk, 1900, 100000 pounds of butter and
3000,0 600 pounds of cheese; and that
1899 prices of all dairying products, es-
pecially butter, have been considerably
higher than for several years past
We find that the average United States
yield Of milk per COW is less than 1000
pounds year, and only about 100 pounds
of butter; while to be profitable the milk
yield should De from 5000 to 5000 pounds,
and the butter production never under
200 pounds. In this connection it is au-
thoritatively stated that fully one-half
of the butter produced in farm butter
making, by the practice of the older
dairying methods, is made and marketed
at an actual loss to the maker.
The book fairly teens with practical
facts and epigrammatical expressions ap
pealing to the dairy farmer as for in
stance:
"It should not be assumed that dairy
ing is being overdone and soon likely to
become Improbable. The contrary is the
case. The home consumption of dairy
products, particularly with greater in
dustrial prosperity. is largely increasing
from year to year. The European mar
kets for these American products are
only now being fairly opened up The
exports, which are as yet small, will
within a few years amount to one-third
of the total production, not only afford
ing a sufficient market, but insuring the
maintenance of prices
Farm d2irying communities are
everywhere among the most prosperous,
intelligent and progressive in the coun-
try
THE selection of the practical dairy
COW of today is not so much a question
of particular breed as of Individual pro-
ductiveness. This will be found to vary
in every herd Of every breed. In breed
ing it is an established maxim that the
bull is half the herd The bull should
always be pure-bred and selected from
family from which the cows are of
established dairy excellence"
"Cheese-making in the United States
has not held its own in dairying adj
vancement, as compared with other
ways of marketing dairy products. It
is questionable if cheese factory patron
age has been a practical form of dairy
ing in other than but very few localities
for several years. In nearly all Sec
lions it has been relatively profitable
but for a short season at most. 1t ia
seldom practical unless there is some
other means available of utilizing the
milk profitably during the seasons when
such is not the case in its cheese fac
tory sale"
1.-THE success of the creamery business
like that of any other depends on good
management The creamery patron
must understand that this concerns him,
since he is not going to receive more for
his milk than the creamery management
makes out of it in it's conversion into
butter and marketing"
'It is undoubtedly fact that anyone
practicing dairying today. on however
big or little scale, by the employment
of one of the older gravity methods of
cream r. Using without the help of ice
or cold water, is doing so at so great
a loss in Swimming at all times, and In
quality of product a good part of the
time, that profit is simply impossible.
Still thousands are blindly pursuing such
a system.
Hardly any point is OF greater i'm
portance in successful dairy butter