118 MASSACHUSETTS AGRICULTURE. 



ing districts they are fed with grain or green fodder to in- 

 crease the quantity and quality of the milk. Another reason 

 for the increase of dairy products is the increase of popula- 

 tion, extending the demand for home consumption ; also an 

 export trade in butter and cheese to the amount of many 

 millions of dollars annually. 



Yet, with all this increased demand for dairy products, I 

 find the number of cows in the State has increased but little. 



For instance, in 1855 we had a hundred and forty-nine 

 thousand cows, and twenty-eight thousand or thirty thousand 

 heifers ; in 1865 we had a hundred and fifty thousand cows, 

 and twenty-five thousand heifers ; thus showing, that, instead 

 of the number of cows increasing in proportion to the 

 demand, improved breeds and care have met the increased 

 demand for dairy products. 



Thus far I have spoken of improvement in cows and the 

 management of them ; now a few words for the cow herself, 

 as too much cannot be said in her praise. Who does not 

 like to see a good-natured cow, chewing her cud, and waiting 

 patiently, as the day draws to a close, to yield her keeper 

 the rich and bountiful supply of milk stored up by. her 

 during the day ? She affords us veal, butter, and cheese, — 

 all important articles of food, — and at last gives up herself 

 for the sustenance of our race. We believe the cow is, with- 

 out doubt, the most useful of domestic animals. 



Therefore it is of the utmost importance that great care 

 should be taken in selecting calves for rearing, also in feed- 

 ing and managing them. To raise a good cow, it is impor- 

 tant to select a calf from a well-bred cow that is known to 

 be a good milker. 



The sire should also be of good milking-stock, at least two 

 years old, of good disposition, and, if a thorough-bred, so 

 much the better. 



The calf should feed from its mother two or three days, 

 then learn to drink. It should have milk from the cow for 

 two weeks ; then some skimmed milk may be added, with a 

 very little meal, always scalding and salting the meal before 

 putting in the milk. 



Wiien the calf is three weeks old, give it skimmed milk 

 and meal only ; and gradually increase the quantity of meal 

 to a pint a day, and continue this till the calf is about three 



