No. 6. DEPARTMENT OF AGRICULTURE. 289 



although several reports have come to me which indicate that the 

 dairies are returniug to their owners rather above the average. 

 This is the encouraging feature of the business and to my mind 

 shows that some of the dairy work which is being done throughout 

 the state by interested men and the agricultural press is having 

 its effect. The greatest need of the present day dairymen, as I 

 see the situation, is a more thorough knowledge of his business. 

 He needs to place every animal in his herd upon her own merits 

 by carefully weighing her milk at each milking and testing it once 

 a month and then eliminating those animals which do not give a 

 profitable amount. The matter of improved blood in the sires of 

 the herds is also an important one and too little attention is given 

 to this important item in dairy work. 



Another matter that is worthy of consideration at the present 

 time owing to the very high price of all feeding stuffs is the net 

 returns from the cows for the care and feed given them. It seems 

 to me that the demand for good dairy stoc-k this spring will be 

 brisk, and it is interesting to note that those animals which show 

 capacity find the most ready sale. This only further emphasizes 

 the importance of more care in the breeding of our dairy stock. It 

 seems to me that every member of this organization could do a last- 

 ing good for the people of his community if he could in some way 

 incite them to a more careful consideration of their breeding stock. 



REPORT OF THE COMMITTEE ON FEEDING STUFFS. 



BT G. G. HUTCHISON, Chairman. 



One year ago your Board created a new Committee, naming it the 

 Feeding Stuffs Committee, and appointed me as Chairman. I 

 would say the term "feeding stuffs" covers a multitude of sins in the 

 feeds that come into and are manufactured in Pennsylvania. Our 

 forefathers manufactured their chops out of whole grains, such as 

 corn, rye, oats and other grains grown on the farm. You, as boys, 

 remember going to mill, as it was called in our day. You can 

 remember the old horse that you rode, carrying j'ou on top of a bag 

 of grain. The only one the farmer had to watch at that time was 

 the good miller. He was supposed to take out one-tenth for his 

 share for grinding the feed, but how often we thought he had given 

 us his share and kept the grist. As years come and go, men have 

 to have drink and food taken from the cereals and left this a by- 

 product. The brewer leaves the barley and corn, which are dried and 

 sold as brewers' grains. The oat mills which manufacture our oat 

 meal, leave the oat hulls. The manufacture of hominy and breakfast 

 foods, leave the hulls and germ. The distillers leave distillers' 

 grains. The glucose factories leave gluten meal, and so we find 



19—6—1907. 



