DAIRY me;eting. 59 



kind, the work of our experiment stations in the analysis of 

 feeds, in digestion trials and feeding experiments; second, of 

 the constructive kind, the work of the agricultural college, the 

 dairy school, the dairy paper and the farmers' institute. The 

 third is the results following the inventive genius of men who 

 have applied their ideas and thoughts to dairy conditions, giving 

 us the farm separator, the Babcock test, the milking machine, the 

 silo, all the different appliances which we ought to have in an 

 up-to-date barn ; and the fourth condition, which it seems to 

 me has had a great influence, is the importation and the spread 

 of pure bred dairy cattle. 



Now these four conditions are operative today and they will 

 continue to be operative in the future. But there is another 

 phase of the problem receiving much attention which relates 

 to the economy of production. 



The man who has made two blades of grass grow where one 

 grew before has been looked upon as a public benefactor. But 

 the man who has produced the one blade at less cost is worthy 

 of recognition. Heretofore the dairyman has sought increased 

 profits in larger output. I would like to direct your attention 

 to the possibilities of increased profits resulting from a more 

 economical production. There are four topics which I wish 

 to touch upon — viz., the selection of the cow, the feed, the care 

 of the dairy animal and breeding. 



There are four recognized dairy breeds of cattle. I presume 

 there are some here who are interested in Jersey cattle, some in 

 Holstein, and others in Ayrshire or Guernsey cattle. Yet I 

 think there is something to be said in regard to breed as affect- 

 ing economy of production. If you should go to a breeders' 

 meeting and hear the breeders talk, you would think there was 

 no breed except the one in which they were particularly inter- 

 ested. I attended a Guernsey breeders' meeting in Chicago the 

 other day, and they talked about the golden color of the milk, 

 the butter and the skin of the Guernsey cow, her wonderful 

 capacity for milk production, her beef qualities even. The 

 breeders seem to be infected with the germ of enthusiasm about 

 their particular breed, and it is well they are. I like to see it 

 because one must think well of a breed, believe in it and love it, 

 if that breed is to do its best for one. But there is just one 

 thought I want to present about these four breeds of cattle. 



