No. 6. DEPARTMENT OF AGRICULTURE. 4^3 



are selling their property at a sacrifice or are doing what they can 

 themselves and allowing the balance to go undone. This condition 

 of affairs is very much to be regretted as it has a demoralizing effect 

 on all farm operations. Any suggestion which the State Board of 

 Agriculture may have to offer will be welcomed by our dairy farmers, 

 for, unless the dairyman can secure reliable men who are competent 

 and careful milkers, he had better reduce his dairy to such propor- 

 tions as he can himself care for. My only suggestion is, fewer ani- 

 mals but better producers. 



There seems to be a disposition upon the part of some millers and 

 feed merchants to put on the market mixed feeds with flowery names 

 rather to the exclusion of straight, unmixed feeds whose prices are 

 steadily climbing up, making their use almost prohibitory when 

 viewed from a profit-returning standpoint. I hope that the Secretary 

 of Agriculture will keep the dairymen advised as to the character 

 and composition of these mixed feeds so that we will not be imposed 

 upon. 



DAIRY PRODUCTS. 



The products of the dairy have been in good demand all through the 

 year and the prices have averaged a little higher than in previous 

 years. 



One feature of the year was the very high market price of butter 

 in the early part of March, followed by a very sudden slump of nine 

 cents per pound, followed within thirty days by an advance back to 

 nearl}- the high prices of March, there to remain until the Spring 

 production came in to supply the demand, when as a natural conse- 

 quence, the market gradually lowered. Be the cause of this fluctua- 

 tion what it may, the effect on the producer is not for his good. 



What is true of improved conditions for many dairy cows is also 

 true in the handling and manufacture of her products. Better facili- 

 ties for the manufacture of dairy products are being introduced on 

 many farms. Dairy rooms or separate dairy buildings properly 

 located are displacing the old methods of creaming the milk in the 

 living room or one adjoining it. Young men from all quarters are 

 going to our Dairy School, there to be instructed in all that apper- 

 tains to the production and manufacture of first-class dairy products. 

 These men return home to put into practical use the knowledge they 

 have acquired, and become leaders in dairy work in their several com- 

 munities, thus improving the output of that section. Each year we 

 see an extension of, the territory from which the large cities draw 

 their milk supply. This relieves the farmers home of the labor of 

 manufacturing, and lessens competition. 



I wish to call attention to the demand for small, rich, home-made 

 cheese. If one is so situated that he has the requisite time to give to 

 the manufacture of such cheese, and has a milk testing i~> per cent, 

 butter fat or better, he will find this branch of the dairy both interest- 

 ing and profitable. The equipment is not expensive, but the time 

 required in the process of manufacture is greater than that required 

 for butter-making. 



Some instances have come under my observation of the over-salting 

 of butter. Only a few weeks ago, a sample of what appeared to be 

 very good butter came to my notice, which was nearly ruined by 



