38 STATE BOARD OF AGRICULTURE. 



and then, besides all this, the feeder in order to give his animals the 

 14.75 per cent, protein that it carries, must also give them at the 

 same time four per cent, more crude fibre. 



Should we go to the other extreme and compare tlie protein in 

 Royal Oat Feed, the comparison will be little short of laughable. 

 In this feed 100 jmunds protein costs over |18.00, or over three times 

 as much as the protein in bran and then besides the animal must 

 sort over about 1,500 pounds of oat hulls in every ton to get the 

 little protein they contain. It makes a difference whether you take 

 the protein from a feed containing a high percentage of fibre or from 

 one containing but a moderate amount. You may argue that the ani- 

 mal's time is of little significance but when we fully realize that to 

 masticate the food and prepare it for solution in the digestive apparatus 

 of the animal requires the consumption of flesh already on the body 

 then perhaps we will cease to use these foods that cause the cow to thus 

 chew her cud through all eternity. These foods should all be marked 

 so the farmer and feeder may know what he is getting and figure what 

 ones are economical for him to buy. It is the earnest hope of this Sta- 

 tion that the time is not far distant when it will be as difficult to sell 

 an unbranded feed as it now is to sell an unbranded fertilizer. 



W. F. Raven, of Jackson, led in the discussion of the paper of Pro- 

 fessor Robison. 



He favor'^d the idea of the enactment of a law requiring the analysis 

 of commercial feeding stuffs and the branding of each package with a 

 guaranteed analysis, and urged that a resolution be adopted by the 

 Round-Up Institute favoring such an enactment. 



DAIRYING IN FRANCE. 



BY MAJOR HENRY E. ALVORD^ WASHINGTON. D. C. 



Tlie afternoon session was closed with a lecture by Major Alvord 

 illustrated viith a stereopticon, A large number of views showing the 

 methods used in Normandy and Brittany and other sections of France 

 were shown. Among others there were several views of French farm 

 buildings. These are arranged in the form of a quadrangle about 

 the farmyard, the house being upon one side and the stables and other 

 outbuildings completing the square. The entrance to the farm yard 

 is through a gate that is in one side of the yard. Other pictures 

 showed the interior of the dairy rooms. Some of them showed the 

 dairies of the past centuries with a very crude equipment, although 

 a barrel churn was noticed in one of them. The French were among 

 the first to market milk in bottles and the form first used was shown. 

 The packages used for butter in France are small baskets in which the 

 rolls of butter wrapped in clean straw are packed. An auction but- 

 ter market in Paris was also illustrated. The customers stand on either 

 side of a long plank along which the butter is passed and sold at auc- 

 tion. 



