454 Bureau of Farmers' Institutes. 



what would have been true of him is true of some people to-day. 

 Their practical experience and observation have taught them that 

 a certain line of procedure gives certain results which are satis- 

 factory in case no adverse factor is introduced; hut, when the 

 gassy, bad milk finds its way into cans or vats, they have no clear 

 idea of the cause or cure for the conditions which the poor milk 

 produces, and its handling becomes largely a question of luck with 

 them. Sometimes they succeed fairly well but at another time 

 a working of butter fit only for wagon grease or a rotten cheese is 

 the final outcome. Such makers do not know how to change con- 

 ditions, and thus in that way control their work. Indeed it is 

 only within a very short period that any of us have had any idea 

 of the reason why such marked differences should show themselves 

 when we could see hardly any appreciable variation in conditions. 

 We often hear it said that knowledge is power, and I think you 

 will agree with me that this remark never applied with greater 

 force than to-day. There has been a feeling with quite a class 

 that this does not apply with equal force in the dairy business that 

 it does in other lines, but I am sure that, with the strong competi- 

 tion of the business world at the present time, the man who does 

 not know every detail of his business cannot hope to succeed. In 

 a recent number of the Country Gentleman Prof. Drummond of 

 Scotland, is quoted as saying that unless the Yankee agriculturist 

 gives greater study to his business, defeat is sure to overtake him 

 in his fight for foreign markets. The desire to secure a foreign 

 market for their cheese was the factor that induced the formation 

 of the first dairy association in this State in 1864, afterward 

 known as the American Dairymen's Association. Because some 

 manufacturers at that time were much more successful than others, 

 the idea was advanced that by having a meeting of that kind it 

 would be mutually helpful. The men who brought about the 

 meeting at that time by agitating the question of better goods and 

 how to get them, knew very little about the sharp competition 

 which must be met to-day, but they realized that if we did not 

 improve, other sections would accept the opportunity and they 

 would lose a trade of large value. These meetings were produc- 

 tive of great good, and many makers, through study and the com- 

 paring of notes with other makers when they came together, had 

 reached a point where they made an even desirable product through 

 the season, measured by the demands of the market of that day. 

 During all this time our export trade increased quite rapidly, and 

 continued until about 18S0, when it reached its highest point, 

 when it gradually went back. 



