DAIRY MEETING. I49 



in this country, unless something goes wrong, and it is tlie 

 business of Agriculture to learn how to feed them, and feed 

 them well. We have never gone up against such numbers as 

 are just ahead. There is to be in the very near future a strug- 

 gle for land and the food it will produce, such as the world has 

 never yet beheld. He who knows where and how to look can 

 see it coming. For us, there are no more new worlds. For 

 us there is no more 'Out West'." 



It would seem then, that from now on our problem is how 

 to develop our own agricultural possibilities from the land we 

 now possess. There is no better way to do this than by devot- 

 ing a part of it to dairy farming. 



SUMMARY. 



The American dairyman should wake up to a full realiza- 

 tion of 'his natural advantages, of climate, transportation and 

 good markets with a source of stock food near at hand. 



The production of clean milk is what every dairyman must 

 come to before high-standard dairy products can be attained. 



The first essential in money making in dairying is to elimi- 

 nate every animal that loses money and work on a system of 

 improvement that may be continued through generations. This 

 does not necessarily mean that pure bred herds must be had. 



There must be great opportunities ahead if the dairymen of 

 Denmark can profitably feed our grain and maintain, through 

 dairy exports, her place as one of the most thrifty nations of 

 the world. 



When conditions resembling those of Denmark can be found 

 among Maine farmers who now pretend to be dairymen, there 

 will be less wasting of human energy and capital in years of 

 weary unprofitable toil. 



If our Middle West can produce grain for Danish farmers 

 and they can feed with profit, there is no reason why Maine 

 dairymen cannot do likewise with even greater profit. 



The advance in price of milk has been hampered by the 

 slack methods first employed and the failure at the very begin- 

 ning to recognize milk according to its real value as a food. 

 Introduction of substitutes has helped to stop any material 



