e of hay at the market. For months past it has
been low--so low that it has hardly paid him to sell that portion of old
hay which he felt he could spare. From October of last year to June of
this [1879] the price remained about the same. It is now rising, but he
has no more old hay to part with, and the new is not yet made. He has to
bear in mind that his herd of cows has to be kept in high feed all the
winter, to supply an unvarying quantity of milk to the London purchaser.

These wet days, forcing him unwillingly to stay within doors, send him to
his books and accounts, and they tell a story somewhat at variance with
the prevalent belief that dairy-farming is the only branch of farming that
is still profitable. First, as to the milk-selling. Cows naturally yield a
larger supply in the summer than in winter, but by the provisions of the
contract between the farmer and the milkman the quantity sent in summer is
not to exceed, and the quantity in winter not to fall short of, a
stipulated amount.[Footnote: An improvement upon this system has been
introduced by the leading metropolitan dairy company. The farmer is asked
to fix a minimum quantity which he will engage to supply daily, but he can
send as much more as he likes. This permits of economical and natural
management in a dairy, which was very difficult under the rigid rule
mentioned above.] The price received in summer is about fivepence or
fivepence-halfpenny per imperial gallon, afterwards retailed in London at
about one shilling and eightpence. When the cost of conveyance to the
station, of the horses, of the wear and tear, of the men who have to be
paid for doing nothing else but look after the milk, is deducted, the
profit to the farmer is but small. He thinks, too, that he notices a
decided falling-off in the demand for milk even at this price.

Some dairies find a difficulty in disposing of the milk--they cannot find
a purchaser. He has himself a considerable surplus over and above what the
contract allows him to send. This must either be wasted entirely or made
into butter and cheese. In order to make cheese, the plant, the tubs,
vats, presses, and so on, must be kept in readiness, and there must be an
experienced person to superintend the work. This person must be paid a
salary, and lodge and board in the house, representing therefore a
considerable outlay. The cheese, when made and sent to market, fluctuates
of course in price: it may be as low as fourpence