DAIRY MEETING. I43 



pounds 9 ounces, and one of the Holstein herds, 6 pounds ii 

 ounces. Finding that the differences of weight were sHght, the 

 committee in charge of the cows decided to submit samples of 

 the butter of the various herds to the expert judge, he to be 

 uninformed as to the herds producing them and upon his deci- 

 sion to award the prize. He pronounced the butter of the Hol- 

 stein herd best in quality, grain, flavor, and color, and the prize 

 was thus awarded. 



For making veal the Holstein stands without a peer. It is 

 very seldom that a calf will consume the milk that a dam gives. 

 The result is that the calves grow rapidly and fatten quickly. 

 The Holsteins make most excellent beef, juicy, tender and well 

 interlarded with fat. The weight of full blooded and grade 

 steers at a year and a half or two years old can be put at 1,200 to 

 1,500 pounds ; consequently they can be made to show a hand- 

 some profit when bred for beef. 



If there is anything more you want in a dairy or general pur- 

 pose cow that I have not mentioned, just speak of it and I will 

 show you that it is in the Holstein, only that I have omitted to 

 mention it. The fact is that the Holsteins stand at the head as 

 producers of milk and butter for profit, and if you want to veal 

 a calf or raise a pair of steers you have in the Holstein a breed 

 from which you can do so at a profit, and when you are through 

 with the cow for dairy purposes, she will bring as much for beef 

 as any of the beef breeds. 



Now I ask you to think over what I have said carefully, and 

 if you find I have told you the truth and you want to get a 

 dairy herd of this breed, they are within the reach of every dairy- 

 man of the State of Maine. I will give you a few suggestions 

 as to how this can be accomplished : 



First, get the idea firmly fixed in your mind that breeding 

 on scientific and intelligent lines will improve your herd as per- 

 sistent and heavy milkers and as large butter producers, with- 

 out increasing proportionately your cost of maintenance and that 

 the increase in the money making capacity lies in the adoption 

 of new and improved methods. When you do this you will 

 have approached the prime economic facts in dairying. 



Second, remember the simple fact that the sire is half the herd. 

 By the use of the very best class of bulls and raising only the 

 calves from your best cows the production of your herd can be 



