44 MASSACHUSETTS AGRICULTURE. 



sufficient quantities ? I answer : To a great extent by making 

 and saving all the manure possible, and applying it to the 

 soil. Watch for every place where there is waste, and con- 

 trive some way to turn it to the best account. 



I have spoken of the grass-crop. Corn, potatoes, the 

 smaller grains, fruit, and vegetables are produced, and may 

 be, in much larger quantities, besides beef, pork, and the 

 products of the dairy. Corn, perhaps, may not be grown as 

 a specialty ; but to ignore the crop I think far from the part 

 of wisdom. Many say, " We cannot afford to raise it." Can 

 we afford not to raise it ? Let the farmer plant what he can 

 attend to while looking after other crops, and he will find at 

 harvest that he has secured a valuable crop, without feeling 

 the expense to that extent that he will to purchase that 

 amount. And while we are securing the corn we are also 

 having a large amount of fodder for winter use. Let every 

 farmer ask himself the question : " Am I not neglecting a 

 valuable and important crop ? " Barley, rye, and oats can be 

 successfully grown upon our own soils, and it should be the 

 careful study of every farmer to know what crop is best 

 adapted to his own particular soil. Small-fruits and vege- 

 tables are grown with eminent success in many localities, 

 and are found to be a source of large income. This should 

 be done near enough to a market, so that the crop can be 

 disposed of without the draft of the middle-man upon the 

 income therefrom. 



The dairy is a very important interest in our own State. 

 There is probably no place on the face of the earth where 

 better butter and cheese can be made than here ; and, while 

 this is an important part of the product of the farm, it has 

 not received that share of attention which its importance 

 demands. The farmer should study carefully to know 

 what breed of cows is best adapted to his particular farm or 

 locality, and for what he is producing milk, — whether for the 

 market, or for butter and cheese. If it is for butter, then 

 the milk must be rich in butter qualities ; but, if for cheese, 

 it must have qualities better adapted to the manufacture of 

 cheese. Careful analysis shows that the best butter cow is 

 not the best cheese cow, or the most profitable for the 

 production of milk for the market. In the one case the 

 cream or buttery particles or globules will readily separate, 



