288 BOARD OF AGRICULTURE. 



well as a practical agriculturist and man of science. Every- 

 thing that is done on his farm is generally done by weight and 

 measure. He keeps an accurate account of what is sold, and 

 all that. I understood him that the amount of butter obtained 

 from the same number of cows did not differ materially under 

 the two systems, but he thinks the quality was a little better 

 under the latter. 



Question. Did he keep the temperature the same the year 

 round ? 



Mr. Goodman. Yes, sir. 



Question. I should think he would have to keep the tempera- 

 ture warmer in winter beeause the water is colder than in 

 summer. 



Mr. Goodman. Spring water is about the same temperature 

 all the time. 



Question. What was the depth of the pans ? 



Mr. Goodman. About sixteen or eighteen inches I think. 



Question. I think spring water brought in aqueducts varies 

 very much in temperature. 



Mr. Goodman. I don't think there was any fire introduced ; 

 it was down in a cellar where it is supposed to keep nearly the 

 same temperature ; I am not so certain about that. I merely 

 mention this for the consideration of the gentlemen engaged in 

 butter making. 



Albert Fearing. I understood the gentleman to say in his 

 report that he usually dried off his cows about five weeks 

 previous to calving. I should like to ask if eight weeks is not 

 better ? 



Mr. Ellsworth. It is nine weeks in the report ; I think you 

 misunderstood me. 



Mr. Fearing. I should like to ask, if roots are fed imme- 

 diately after milking whether the milk will not invariably taste 

 of the roots ? Suppose you give them cabbages, or some of the 

 strongest of the roots, in no case will the milk taste of them ? 



Mr. Ellsworth. I think I said where they were fed immedi- 

 ately after milking they invariably did not impart any unpleasant 

 flavor to the milk or butter. That is my experience. I have fed 

 cabbages and flat turnips just after they were pulled from the 

 ground to my cows, and the butter has come to this market. 

 Probably most of you know Mr. Hovey, and if it had not been 



