262 BOARD OF AGRICULTURE. [Jan., 



cheese maker, and my knowledge of the practical side of 

 these matters must be obtained partly from observation and 

 partly from my association with the farmers of Connecticut, 

 but it must come largely from hints and suggestions which 

 come from you dairymen directly. May I then ask for the 

 station in its dairy work the co-operation of all dairymen in 

 Connecticut, ask for your suggestions, and ask your careful 

 consideration in the future of the results that we may have 

 to announce? 



Now, I think if we can call on Mr. Stocking for a word 

 or two to indicate the line of work which we began through 

 the first few wrecks of the fall, that perhaps will round out 

 what we ought to say at this time regarding the dairy work 

 of the station. 



The President. We are very glad that Mr. Stocking 

 is present. If he will come forward we will be very glad to 

 hear from him. 



Mr. Stocking. Mr. President and Ladies and Gentle- 

 men: T am glad that Dr. Conn gave me the introduction 

 that he did, because I thoroughly agree with him that what 

 I have to give you in a very few words is nothing that is very 

 definite; nothing that as yet you, as practical business men 

 and dairymen, who are running the dairy farms, would be 

 justified in putting in practice. When the station undertook 

 this new line of work last fall it did not take very long to 

 decide upon a subject for its beginning. The subject seemed 

 to present itself — in fact it had been crowding itself upon 

 the minds of a great many who were interested in dairy work 

 for some time — and that was the question of how to produce 

 a better grade and a better quality of milk. That, then, was 

 the problem that we undertook to solve at the beginning. It 

 is, I believe, in milk just as it is in any other line of pro- 

 duction, the people are coming to demand a better grade. A 

 few years ago milk was milk. It made no difference to the 

 consumer whether it contained two per cent, of butter fat or 

 whether it contained five; whether it contained impurities from 

 the stable, or whether it was pure and sweet; whether it 

 would keep twelve hours from souring or whether it would 

 keep fifty hours. It all was milk when sold at the same price. 

 But people are beginning to learn that there is a difference 



