HOW CAN WE COMPETE? 133 



of least production, accumulation is not much feared : so a 

 pretty steady market may be expected for the winter. But as 

 the supply increases in the spring, and the markets fill up, 

 prices must drop again, until exporters can buy with profit. 

 There is no reason, however, for expecting such an extreme 

 fluctuation next year as has occurred during the present one. 



Upon examining our markets, it is found that Massachu- 

 setts butter has to compete chiefly with that made in Ver- 

 mont, New York, and the West. In order to meet such 

 competition successfully, the requirements are (1) that our 

 butter shall be of such quality as to command the highest 

 price ; (2) that it shall be placed in market in as good condi- 

 tion as any ; and (3) that its cost of production shall be such 

 as to enable us to sell at the ruling rates with profit. It is 

 unfortunately true, that at the present time, and for months 

 past, our butter-makers, as a general rule, have been behind 

 their competitors on all these points. Butter has been pro- 

 duced at less cost than ours in Northern New York and in 

 the North-western States, has been transported from those 

 places cheaper, and placed in Boston in better condition, than 

 our own home-made article, and in the market has been pro- 

 nounced better in quality, and sold for higher prices. Mani- 

 festly, these conditions must be reversed ; and the way to do 

 it demands our immediate consideration. 



First, how shall the cost of production be reduced? The 

 surest and best way is to get more and better milk from the 

 same number of cows with but slight additional cost for 

 keeping. Keep better cows. There are too many poor cows 

 all over the State, hundreds, if not thousands of them, that 

 dou't pay for their keeping, and many more that yield no 

 profit. Few farmers know with sufficient accuracy what 

 their several cows yield. If those who have never tried it 

 will keep a record of every cow's products, and some account 

 of the differences in cost of keeping, they will be astonished 

 at the difference in value of the cows they keep. The sim- 

 plest way to keep a record is by weighing. Once a month 

 is better than nothing, once a week still better, giving a 

 pretty good idea of what the animal is doing ; but, to know 

 exactly what your cows are worth to you, every milking 

 should be weighed. This seems like a big piece of additional 

 work ; but once arranged for and begun, it will be found a 



