934 New York State Dairymen's Association 



moval of fertility, I will quote from an accurately prepared table 

 on this subject, wliicli is used by one of our experiment stations: 



'" In the sale of $100 worth of milk containine; 4 per cent, fat at 

 $1.00 per hundred, $10.25 worth of fertilizing material is re- 

 moved from the farm. In the sale of $100 worth of cream con- 

 taining 20 per cent, fat at 25 cents per pound, you remove $1.52 

 worth of fertilizing material. In the sale of $100 worth of 40 

 per cent, cream, and this is practical, at 25 cents per poimd, you 

 remove only 50 cents worth of fertilizing material. In the sale 

 of $100 worth of butter fat at 25 cents per pound, you remove only 

 14 cents worth of fertilizing material." 



C^irbohydrates, oil, starch, etc., which make up some 90 per 

 cent, of all our plants, come from the air and water, and when 

 a man is marketing fat, he is therefore really marketing the air 

 and water part of his crop, and is keeping the fertility part at 

 home. 



Soil conservation must receive more consideration in the future 

 than it has in the past. We are importing annually $15,000,000 

 worth of potash alone from Germany. Denmark, which is one 

 of the greatest butter producing countries in the world, is regarded 

 as a model of farm management, both from the standpoint of con- 

 servation of soil fertility and the profit per acre. It is said that 

 the Danes import our concentrated feeds which are rich in pro- 

 tein, not so much for the profits they may derive from the sale 

 of their butter, as for the fertility these feeds add to their land. 



In my judginent, the buttermakers of America, in skill and 

 knowledge concerning their business, are the equal, if not the su- 

 perior of any buttermakers to be found in any part of the civilized 

 world. Skill and knowledge availeth nothing unless thev are 

 constantly applied. We are in the habit of throwing bouquets 

 to ourselves on the ground of our superior knowledge a])out things. 

 Occasioiily wo see a maker who will put forth special efforts for 

 a cci'Iaiii contest. He may even sit up all night and ripen his 

 cream. The iiicihil he may win will j)ossibly give glory for the 

 time being, but if he falls liack — which is sometimes the case — 

 and produces an iri'cgular grade of Imtter, his spasmodic effort 

 is of no benefit to the patrons of that creamery. 



Every commission man knows that if he can get butter that will 



