82 AGRICUIvTURE: of MAINE. 



We should understand that the milk into which has been intro- 

 duced straw, hairs, dust and oftentimes other dirt, no matter 

 how much care has been used in straining or separating has not 

 the real value, as has the milk which has never contained such 

 foreign matter. I say such milk has not the real value and to 

 any one who has been keeping in touch with the trend of the 

 times it must be apparent that the time is quite here when milk 

 produced under better conditions will bring to the producer his 

 reward in the shape of better prices. This work of education 

 for better tie-up methods is of vital interest to the producer. 

 It is a work in which every one should co-operate. In further- 

 ance of the work it was planned to have an educational exhibit 

 of milk and cream made at this convention. The milk was to 

 be scored for flavor, composition, acidity and condition. Cer- 

 tificates of merit beside the premiums were to be awarded 

 exhibitors. In addition to the scoring, the Wisconsin curd test 

 and a bacterial count was to be made. A lack of funds abso- 

 lutely prevented the carrying out of these plans, but during the 

 coming year the Department of Agriculture will endeavor to 

 hold one or more educational milk and cream exhibits, in the 

 firm belief that they will prove of great value to the dairymen 

 of the State. These exhibits, together with public meetings 

 and personal visits among the farmers will be carried out in so 

 far as time and money will permit. I have not gone into details 

 on improved tie-up methods as a gentleman representing the 

 Dairy Division of the United States Department of Agriculture 

 is to speak on "Cleaner Milk-why-how" and I have no doubt he 

 will take this matter up in a more thorough and interesting 

 manner than I could. 



So much regarding quality and we come now to one of the 

 serious questions confronting us, that of quantity. Intimately 

 connected with the question of quantity is that of profit. Poor 

 cows and still poorer care always produce unprofitable condi- 

 tions. Our chief concern should be to evolve a practical remedy 

 for such conditions. 



In dairying as in other business, the constant employment of 

 better methods is a necessity, more careful selection and breed- 

 ing of the dairy cow, more thoughtful care of her health and 

 comfort. Dairying must receive its greatest stimulus through 



