REPORT OF STATE DAIRY ISTRUCTOR. 



To Hon. J. A. Roberts, Commissioner of Agriculture: 



I respectfully present my report as Dairy Instructor for the 

 year 1913. 



There was never a time in the history of Maine when the 

 outlook for dairying was so good as at the present time. I am 

 aware that a mere declaration does not prove anything, so I 

 will briefly give my reasons for this statement. In going into 

 the business the first thing to consider is whether there is 

 a profitable market for the products and how the market may 

 be affected in the future by competitions. 



Dairy products, like milk and cream, must always be pro- 

 duced near the market or near the consumer. The State of 

 Maine is within twenty-four hours of the best markets in the 

 world. There are seven million people to be supplied, and the 

 supply of milk and cream must come from this part of the 

 country. Vermont used to make butter, but Vermont butter 

 is not now known in the market. The products of the dairies 

 in Vermont have all been absorbed for the milk and cream 

 supply for the cities of New York and Massachusetts, and 

 the larger part of Maine's product is shipped the same way. 

 The creamerymen of Maine will tell you that the question is 

 not so much that of a market, as it is of getting a good product 

 for the market. That is where the dairy farmer has, and al- 

 ways will have, the advantage over those engaged in other 

 branches of farming. The competition is limited to a given 

 area near the market. 



This state is naturally a dairy state. Beef raising to be suc- 

 cessful must be in countries like Argentine, Australia and the 

 southwest in this country, where there is a long season for 

 ipasturing. The countries where there is a long winter, like 

 Denmark, Norway and Sweden in the old countries, are the 

 countries where the farmers are dairymen and always will be, 



