18 THIRTIETH ANNUAL MEETING OF THE 



mont leads the world in the production of fine butter. May 

 we not believe, and that truly, that the success of the Vermont 

 dairymen is largely due to the aid received through the efforts 

 of our association. Thirty years of untiring work in the cause 

 of dairying has caused our association to rank high in com- 

 parison with simliar organizations. In the early days many 

 discouragements were met but through the pluck and energy 

 of its officers at that time it gradually worked its way to the 

 front. Since State aid has been received, the work of the as- 

 sociation has been broadened and every effort has been made 

 to raise the standard of dairying and to help the dairy farmer 

 to realize higher prices for his market products. 



The financial standing of the association at the present 

 time is good. Nearly one hundred dollars of the state appro- 

 priation was not used the past year, although in average years 

 it would be. The combined meetings of the Butter and Cheese 

 Makers' and Vermont Dairymen's Associations have resulted 

 in good work for us all. Still your President would urge the 

 early consolidation of both, believing that much more good 

 would be acomplished under one head than two. Vermont is 

 comparatively a small state and hardly able to maintain more 

 than one dairy organization. We are aware that both the 

 creamery and private dairying interest should be equally rec- 

 ognized, as both are largely represented in the state. One 

 organization well officered with all interests represented would 

 accomplish greater results than would two associations. 



In reviewing the dairy situation in the country at large we 

 are aware that there are sections, and especially in the west, 

 which are producing a high class of dairy goods. This should 

 rouse us to use every effort and to work with a stronger deter- 

 mination to keep in the front rank. This can be done only 

 through our most energetic efforts to attain a higher standard 

 in dairy goods. Vermont is naturally adapted to dairying; 

 more grass, more corn of the best quality is produced per acre 

 than in any other state in the Union; pure water, unadulter- 

 ated, an important factor, flows from our hillsides. The ques- 

 tion has often been discussed of late, how shall we meet the 

 western competition; its answer may be summed up in a few 

 words, produce a better article. This can be brought about 

 only by a strict application to business. We must constantly 

 study the latest improved methods, constantly seek new ideas. 

 When we see a neighbor making a better quality of butter or 

 cheese we should strive to learn his methods. Every butter 

 or cheese maker, — and this should apply to the private dairy- 

 man as well as to the creamery or factory owner, — should be 

 educated for the business, should make dairying a study. And 

 yet even then he alone cannot make good butter; for first of 



