VERMONT AGRICULTURAL REPORT. 27 



Dr. F. A. Rich, Vermont State Agricultural College — 

 " Tubercolosis." 



S. J. Hastings, Waterford — " Dairying and Care of Stock." 



A. W. Hastings, Waterford— " Hens." 



J. W. Titcomb, U. S. Fish Commissioner, St. Johnsbury — 

 " A Talk on Fish" (illustrated by a stereopticon.) 



G. S. Fassett, Enosburgh— " The Dairy Cow." 



M. S. Stone, State Superintendent of Education — "The 

 Education of the Farmer." 



Dr. J. C. Campbell, Albany — "Why should the Farmer 

 be interested in the Board of Agriculture ?" 



E. S. Brigham, St. Albans — " Home Mixing of Fertili- 

 zers. " 



Dr. J. H. Hamilton, Secretary State Boardof Health, Rich- 

 tord— "Sanitation." 



Albert Bliss, Marshfield— " Fertilizers." 



S C. Pike, Marshfield— "Dairying." 



Dr. T. R Styles, member State Board of Health, St. 

 Johnsbury — " Sanitation. " 



Prof. G. H. Perkins, Vermont State Agricultural College — 

 "The Forest Worm." 



Most of the meetings were held two days, beginning in the 

 afternoon of the first day. The program was carried out with 

 one exception, the meeting called at West Fairlee, February 

 14 and 15 was postponed on account of the storm of the 13th, 

 which much delayed all trains and the only communication the 

 Board were able to have with that town was by telephone from 

 White River Junction. 



The attendance and interest in the meeting were good. 



It was the intention of the Board to procure some local 

 speakers at every meeting; this, however we were unable to do 

 in many places, but it is our opinion that much good can be 

 done by such assistance, and we may look more for such help 

 in the future. 



The leading industry among the farmers of Vermont at the 

 present time is dairying. How to produce more pounds of 

 butter at a less cost per pound is always an interesting question. 

 The creameries and cheese factories are becoming quite numer- 

 ous in the State, as will be noticed by the list in the Dairymen's 

 Association Report. These factories help to make a much 

 better average product, with less labor attending it in the farm 

 house ; and at a lass cost to manufacture and market, to the 

 dairyman. 



There are creameries and cheese factories in fully one-half 

 the towns in the State ; one town, at least, having four in suc- 

 cessful operation. 



