ASSOCIATED DAIRYING. 337 



tainly your own fruit and vegetables, but your chief business should 

 be cheese. 



First, your land is better adapted to this tlian to any other use. 

 You cannot make as good butter as Vermont or New Hampshire. 

 Still, this is essentially a grazing- region. I have always fancied 

 that the region of sharp hills like Vermont and New Hampshire, 

 where the pasture is exceeding sweet is the butter country, and 

 a rolling country like your own, like Worcester County, Mass., 

 like the best dairy regions of New York and Ohio, are the better 

 for cheese. I think I am safe in sajnng, that the farther north the 

 sweeter and richer both butter and cheese. You want a land of 

 rich pastures, of springs and running water, for cheese. You want 

 a land of very sweet pasture, not so rich, for butter. And that is 

 why Vermont and Berkshire County, Mass., can beat us all in 

 butter. But I believe you can make as fine an article of cheese 

 here as in the world. The cheese dairies of New England ought 

 to make cheese that will command the highest market price. I 

 think every condition exists except the intelligence and will. of the 

 farmer. You have got the pure water, the pure air, the capability 

 of rich pastures. Now set your wills to work and increase your 

 intelligence, until your fields are the richest and your facilities the 

 best, and j'our cheese may stand at the head. 



Secondly. Cheese will return greater profits than any other use of 

 your land. The only question I think is between cheese and butter. 

 This need be no question, because 3'ou can so arrange as to make 

 either or both, as the market demands. But I argue from my own 

 experience and observation that ordinarily cheese is the more 

 profitable. In making cheese you use almost the entire substance 

 of the milk ; in making butter much of the substance of the milk, 

 that portion left after the cream is removed, goes into the swill- 

 pail, and of course cannot be as remunerative as if made into 

 cheese, fi'armers in cheese making districts buy their butter in- 

 stead of making it; this fact proves to my mind that the greater 

 income is from cheese. Winter made cheese sells at better prices 

 than winter made butter. Your cheese season is very much longer 

 than your butter season. And the early made cheese usually com- 

 mands the highest price, not from its superior excellence but on 

 account of the smaller supply. 



The dairying business especially enriches the land ; while sell- 

 ing oH' the crops, instead of feeding them out on the place, im- 

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