Vermont Dairymen's Association. 145 



If the dairymen would give their attention to growing all 

 the grain, grasses and combinations possible on New England 

 farms this question of feeding stuff would be settled by home 

 production and there would be satisfaction and profit for the 

 milk or cream maker. The solution of the problem of successful 

 dairy work in the immediate future will be found in the study 

 of food elements, in possible combinations, to be grown on our 

 farms rather than in the attractive advertisements or flaming post- 

 ers or even in the analysis made by the experiment stations. The 

 exacting demands which face the prodiKer of farm products to- 

 day will not allow of the profits for all the feed stuff wanted go- 

 ing to the western miller or dealer. No man can fix the limit 

 of New England farms for the production of the crops best 

 adapted to the making of milk and butter and until this is fully 

 determined by long conducted tests we are not justified in neglect- 

 ing the supply which might be drawn from our own acres. 



This desire to get something for nothing, to win a prize in 

 the lottery of feed stuffs thrust before the farmer in every con- 

 ceivable form and made out of we know not what, treated chemi- 

 cally we know not how, and combined to deceive and allure the 

 feeder, is both a snare and a positive evil. The man who makes 

 the combination holds the prize ticket and turns the wheel and 

 the farmer draws the blanks. You ask the butter maker to do 

 a certain work, and probably are frank to criticise if your test 

 drops below what you think it ought to be, but what are you 

 making milk and cream from ? Chemical analyses may find pro- 

 tein where the digestive powers of an animal utterly fail. What 

 feeders want is food nutrients measured by healthy digestive 

 and assimilative powers rather than those determined by chemi- 

 cals. Beyond this is the risk which always attends the feeding 

 of that which is combined and treated by processes familiar to 

 the laboratory, but not always compatible with good digestion. 



It is time we gave more attention to the production of nor- 

 mal, healthy food products for our dairy cows and less to the 

 yellow colored literature announcing some marvelous food com- 

 bination. In proportion as we do this, the problem before the 

 feeder and butter maker will be greatly simplified. 



Rut for the possible increased production of the farm crops 

 resulting from the application of dressing rich in plant food, the 

 outlook for a large per cent, of our milk makers would be dismal. 

 So long as the cream check goes to the grain dealer, the dairyman 

 Vv^ho depends upon purchased grain has the lonesome satisfaction 

 of an empty pocket book. Seeking quality in the product there 

 must be quality in the food and you cannot improve upon pure, 

 clean, sweet, fresh, natural products. 



