VERMONT DAIRYMEN'S ASSOCIATION. 113 



is in the income from these butter cows. All these facts ap- 

 ply with equal pertinency to the sale milk producer. He must 

 study to make the milk cost him the smallest amount possible 

 per quart. If one cow will produce fifty per cent, more than 

 another on substantially the same feed, and with no more out- 

 lay for care and shelter, it stands to reason that the cost per 

 quart of milk from the cow of heavy production, will be much 

 less than in the other case. Consequent^ the profits from 

 such a cow will be a great deal more. 



A second thought is that in the good time coming milk will 

 be sold according to its quality which will be guaranteed by 

 the producer, an article of fifteen per cent, total solids com- 

 manding a price fifty per cent, above that of milk of ten per 

 cent, total solids. This time is a long way distant in the future. 

 Although in the case of some individual dairies selling milk 

 directly to consumers, the ideal has been approximately reached 

 already, for supplying a large city like Boston, it is at present 

 impractical. Still, it is an ideal which we should face. I re- 

 recently heard a reform lecture in which the speaker gloried in 

 the fact that he was an idealist even if his views were impracti- 

 cal. I cannot agree with such a position. I believe in ideals, 

 in something to look forward to. But even if the full consum- 

 mation of the ideal may be unattainable at once, it must be 

 something that we can work for, that we can in some degree 

 approach. Such an ideal means progress, and that should be 

 the watchword of everyone, whatever his occupation or pro- 

 fession. 



Gov. Hoard. I would like to elucidate a little further if I 

 can, Prof. Hills, in regard to the increase of the richness of 

 milk under falling temperature. The proposition I under- 

 stood you to make was that in your investigation you had 

 found that the ratio of fat was inverse with the temperature, 

 that as the temperature, became high the fat decreased, and 

 as it became low the fat increased. In cheese making we first 

 discovered this years ago, that in extremely hot weather it 

 took more pounds of milk to make a pound of cheese. As a 

 rule fat increases as the weather grows colder but this other 

 thought should be taken with it, that is, that the action of 

 undue cold or exposure upon the mammary functions is to 

 shrink, the action of warmth is to relax. 



My wife told me more concerning these maternal functions 

 than all the books and treatises in the world. I will recite 

 an incident to show you what I learned. When my youngest 

 boy was a babe my wife and I were riding on a very cold day, 

 she took a sudden chill and her motherly instincts were 

 aroused at once. She said: " I am so sorry I have got this 

 chill." I was interested in her statement as a mother, for I 



