54 IState Boakd of Agkicui.tukk, &c. 



This course, or substantially the same, has been pursued 

 by the majority of the dairymen of Vermont, and is to a 

 great extent the plan of to-day, so far as my observation 

 extends. 



Now this plan is entirely defective, and, unless aban- 

 doned for one which will result in securing to butter dairy- 

 men a better income, in proportion to the outlay and 

 expense of running the business, cannot, in the future, lueet 

 the expectations of those engaged in 1,his branch of hus- 

 bandry. 



But, fortunately, men of scientific knowledge have come 

 to the rescue, and have given us, in practical shape, a vast 

 amount of information upon the subject of breeding cattle 

 for specific purposes, on the subject of milk and its con- 

 stituent elements, and the manufacture of butter and cheese, 

 so tluit the dairyman may be sure of a desired result if he 

 follows the rules. Thus the relation of science to agricul- 

 ture and dairying is beginning to be recognized, and is, in 

 my judgment, a most hopeful indication, which should 

 greatly encourage us in our labors. 



Quite recently 1 have commenced testing my cows sepa- 

 ratel)', to ascertain their relative value for the butter dairy. 

 It is astonishing what a great difference there is in the value 

 of cows as butter producers, not only in the amount of but- 

 ter they produce, but in the quality of the butter, as well 

 as the color, and particularly with regard to the readiness- 

 with which butter can be manufactured from the milk. 



It is scarcely less astonishing what an effect judicious, lib- 

 eral feeding has on a M'ell bred cow, to increase the butter 

 product, and diminish the labor of making butter. 



