DAIRY AND SEED IMPROVEMENT MEETINGS, 29T 



upon the fancy of the dairyman, for no man can succeed with 

 an animal that he does not like. The breed selected will also 

 depend upon the line of dairying to be followed ; if market milk 

 is to be produced, then the cow that will produce 'milk that will 

 pass the inspector and be produced at the least possible cost, 

 should be the first to be considered. She will probably be the 

 Holstein or the Ayrshire. If cream or butter is the object, then 

 the St. Louis Wiorld's Fair test would indicate that the Jersey 

 or Guernsey shoidd have the preference. 



The Stable. The stable should be so located as to save as 

 many steips as ^possible and yet not be a fire menace to the home. 

 It 'should be so constructed as to be easiily kept in a sanitary con- 

 dition. It sihould be treated as a kitchen, for such it really is, 

 and not be constructed over a manure cellar. It should have 

 concrete floors throughout; tight gutters to save the liquids 

 which contain from 60% to 65% of the fertility value of the 

 droppings of the animal ; a continuous manger, low down and 

 easily kept clean. It must be kept well ventilated and this can 

 be accomplished by a simple piece o-f thin cloth stretched over 

 an opening in the outside of the stable, preferably the south 

 side. About two square feet per cow of cotton cloth, one grade 

 better than cheese cloth, has proven satisfactory in countries 

 much colder than central Maine. The King system of ventila- 

 tion is very efficient when iproperly adapted. Experiments have 

 shown that the dairyman can afford to increase the light in his 

 stable up to four square feet of glass .per stall. The tie is a 

 matter of individual taste. In large dairy districts the swinging 

 stanchion is almost universally used and gives perfect satisfac- 

 tion when fastened with a chain at each end, and has a good 

 fastening device. 



The Dairy. The dairy should be conveniently located, away 

 from all sources of contamination ; there should be a separate 

 room for the care of the milk and one for the washing of the 

 utensils. The building should be made of concrete ; it should 

 be supplied with pure, running water and have a good drainage 

 system. A small steam boiler should furnish hot water for 

 washing, steam for sterilizing and heat for the building and it 

 is important that this boiler be as far away from the milk 

 room as possible, in this arrangement. 



Feeding. Most dairymen are paying too much of their profit 

 to the feed dealer. With a good silo, well filled W'ith eared 



