No. 6. DEPARTMENT OP AGRICULTURE. 778 



tein and carbo-hydrates. 1 am simply bringing this first substratum 

 with a view to get into these minds this new light. 



Now, in this matter of protein and carbo-hydrates we still must 

 use them, we must still in this transition stage, I think, consider the 

 chemical side of this proposition. We can't make milk without pro- 

 tein. Every thirty pounds of milk of average quality will carry 

 about one pound of a modified protein in the casein and albuminous 

 and kindred bodies. We must still look at that. And so for the re- 

 mainder of my talk, which will deal with the more immediate prac- 

 ticalties, the custard, I want to direct your attention to these new 

 materials as we find them in the roughages, the concentrates that 

 are offered us for sale, or which are grown upon the farms. Protein, 

 the flesh former — several other subsidary functions, but primarily 

 the flesh former. Casein, or curd maker; carbo-hydrates, with sev- 

 eral subsidiary functions, but specifically the fat maker and the heat 

 maker. Get those two close conceptions from the chemical stand- 

 point — the flesh former ingredient, heat and fat producing ingre- 

 dient. Now, in Northern New England with our long, cold winters 

 and our short summers, it is difficult for us on the farm to grow a 

 sufficiency of protein flesh-forming, milk-making, milk-stimulating in- 

 gredients to make a sufficiency for our cows, and we needs must go 

 into the market for purchase. For these people who can grow 

 alfalfa, which was discussed so ably from this platform last evening, 

 the proposition is a less serious one, but even though you do have 

 alfalfa you must at times go into the market for the purchase of 

 materials to supplement a food, and so it seems to me it is worth our 

 while for the next fifteen minutes to consider advisably the econom- 

 ical purchases. Now the roughages for the dairy animal, it seems to 

 me, are confined to three or four: Hay, early cut, the more clover 

 the better, or if you can grow alfalfa, better yet. A friend of mine 

 in our state had been accustomed to say corn was king and clover 

 was queen. And there was an irreverant cuss in his audience, who 

 said, "What is jack and a ten spot." He could not answer. But 

 alfalfa is the ace every trip, and I earnestly advise every one of you 

 who have got lands that are at all adapted to that crop to try it at 

 least in a small way next year. One way that was advocated here 

 last night seems to me to be nearer the keynote in that line than 

 any other. In all New England, in the last two years, we do not find 

 a single permanent success with alfalfa, save in one limited locality, 

 which is underlaid with limestone. Early cut hay, clover hay, those 

 will give, however, more carbo-hydrates, more of the heat makers, 

 relatively speaking, than it will of the milk makers, and flesh makers. 

 Corn I hold first of our feeding crops, corn in the silo— and I do say 

 emphatically that in this year of our Lord no dairyman can afford to 

 keep house or keep a farm without a silo on it. Lots of them say, 

 "Why, with silage we hurt tin 1 milk.'' I have hoard when the silage 

 milk was eaten by the babes it was injurious to them. In Illinois 

 they tried this matter and gave to over a hundred families a quart of 

 milk, and asked those families to critically use that milk, and there 

 were more who said the silage milk was better than gave the non- 

 silage milk the preference. In fact I do not believe the modern 

 silage hurts the milk. 



Some years ago Dr. Armshy\s station put out a bulletin on the 

 making of cider. I want to know how many of you can see, however, 



