DAIRYING AND FARM CHOPS. 1(55 



toes in such large quantities exhaustive to the soil, to which 

 he replied, "O yes, certainly ; but many of our farmers have 

 such faith in the land that they believe it will continue in its 

 present fertile state forever." WJiy don't you go to raising 

 more stock and less potatoes? I asked. "Well," said he, 

 " it is quite a while before we can get money out of our stock. 

 For cattle we have to wait about four years before we can 

 get the most money out of them, but we can to be sure sell 

 sheep sooner than that." 



Now the very poiut I wish to present is this : If the peo- 

 ple of Aroostook county would raise less exhaustive crops 

 and more butter, cheese and stock, it seems to me it would 

 in time be much better tor them. I was talking with a gen- 

 tleman a short time aofo who had been livins; in Washington 

 some time, and I said to him, I suppose you have good 

 butter and cheese there? "A^o," he replied. What is the 

 matter? I asked. "Well," said he, "I do not know, unless 

 it is because they can get poor butter cheaper than good." 

 I had another friend, who went to California. He was much 

 delighted with the country, and wrote home glowing letters 

 about the people and their manners. In one of his letters 

 he said they did not have to go through the laborious task of 

 making butter as we do here in Maine. He said when they 

 want butter they just take a good fat ox and boil him down, 

 extracting the grease, making butter in that way. Well, he 

 came back to Maine, and irot one of our ofirls to 2:0 with him 

 on his return trip as his wife. She was much delighted also 

 with the country, and would write, I am not home-sick one 

 bit, contented and all that sort of thing. One day I hap- 

 pened to peep into one of those home letters, and she sa3^s, 

 "I am not homesick at all, O, no; but I would like some of 

 the good milk and butter 3'ou have in Maine." 



I must say I like good butter, and people who buy butter 

 in large cities like it too, and it seems to me this is just the 

 place to make it, and the more you make of that good butter 

 the better. There is no limit to the market for good butter ; 

 there is no limit to the demand for good cheese. If the 



