6T8 BOARD OF AGKIOULTU.RE. 



Mr. : I would suggest that they break the ground in the fall 



and during the winter months talie manure and spread over it, give it 

 a good surface coat of manure, and then sow your alfalfa, and I believe 

 it will beat all of your inoculating. 



Mr. Colier: I should like to ask the gentleman over there how to 

 prepare this seed? 



Mr. Glover: If you will send to the Agricultural Department at 

 Washington they will send you full directions. There should be so many 

 germs and so much water in the tank. If you send they will send you 

 a package containing these germs with full directions for using them, 

 and that is just what you are paying these fellows for, to tell you 

 about these things. They have published a bulletin full of interest along 

 this line, and are giving full information if you will only ask it. 



Mr. Wilson: The Mississippi Experiment Station have gotten out a 

 bulletin telling all about these things, and will be glad to send you 

 a copy if you will only make your wishes known. It will be very valu- 

 able to you because it is scientific and practical. 



Mr. : You must be veiy careful that you get good seed if you 



expect to get good results. 



President Johnson: Now I have gotten from this discussion that 

 eveiy part of the field should be inoculated. I am satisfied that a great 

 many failures have been made on account of the seed not having the 

 germs on it. Think of the yield that the gentleman spoke of here— 

 18 tons on three acres in one year. Now that is equal to about 13^ tons 

 of bran. We certainly should grow more alfalfa. 



We have spent all of the time on this subject that we can spare at 

 present. We are now ready for the next subject. 



THE PATRON'S PART IN GOOD BUTTE1?MAKING. 



p. H. KIEFFER, ASSISTANT STATE DAIRY COMMISSTOXER, IOWA. 



There seems to be an erroneous idea among a great many milk 

 producers that the quality of butter depends wholly upon the skill and 

 ability of the buttermaker. There are certain faults of the butter which 

 can be charged against the outtermaker. These are, the body of the 

 butter, which is also called the texture, the color of the butter, the 

 salting of the butter and the style in which it is packed. If any faults 

 are found in any one of these different parts, the buttermaker can not 

 trace it back to the patron, therefore the maker is held wholly respou- 



