THE FUTURE OF DAIRYING 2 



advancement in the last ten years. Methods of pre- 

 serving succulent foods for winter use have become 

 so nearly perfected that winter-made butter possesses 

 all the delicacy of flavor that summer-made butter 

 does. Silage produced at a cost not exceeding $1.25 

 a ton affords a cheap feed for use in winter dairy- 

 ing, greatly increasing the average of profit for the 

 year. Alfalfa and other forage plants increase the 

 amount of milk and butter. The modern cow is a 

 highly developed machine capable of converting feeds 

 into milk for immediate consumption or for the mak- 

 ing of butter, cheese, and other products, at a cost 

 much less than was possible in former times. 



It is not many years ago when the herd that 

 averaged 125 pounds of butter a year per cow was 

 considered a good one. But the development of the 

 dairy cow, brought about by selection and breeding, 

 enables any enterprising farmer to possess a herd 

 capable of averaging 300 pounds. The additional 

 cost of feed necessary to make the difference can be 

 made' good with the price of sixty pounds of butter. 

 A decade ago the terms " protein," " carbohydrates," 

 " dry matter," etc., were unknown to the average 

 dairyman. It was common to find a man who was 

 feeding one element in excess of what the cow 

 needed, and letting her starve for want of enough of 

 another, to the great loss of both butter fat and feed. 



Improvements in the methods of breeding and 

 feeding are being made such as were never dreamed 

 of by the dairyman of thirty years ago. This im- 

 provement will continue until, in the near future, the 

 poorly conducted dairy will be even rarer than it is 

 now. In material advancement dairying has kept 



