156 BOARD OF AGRICULTURE. [Jan. 



clearness. I said in my opinion feeding had quite as much 

 to do with success as the inherent characteristics of the 

 animal. With regard to this other point, I want to empha- 

 size and re-emphasize it. I do not want any man to go out 

 of this hall carrying the impression with him that I am in 

 favor of using grade males on any condition. I say that no 

 farmer can alibrd to use a graded sire, no matter how good 

 his external appearance may be. In my younger days, 

 being short of capital, if I had a grade male from an excel- 

 lent cow I was foolish enough sometimes to use it. That is 

 why I have been twenty years in getting my herd of forty 

 cows up to three hundred pounds of butter a year. If I 

 had known at the beginning what I know now, it would 

 have been worth more than a thousand dollars to me. 



Professor Cooke. There is one point in the essay this 

 afternoon that I wish to speak of, and that is, the choice ot 

 the speaker in regard to the large or small globules. He 

 says that if he has two milks, one containing large globulus 

 and the other containing small globules, he would take the 

 milk containing the large globules, because that would pro- 

 duce the best butter. That is undoubtedly the doctrine 

 held by a good many first-class breeders, but that doctrine 

 has received some very severe blows in the last two years. 

 You all know that the Holstein breed has a butter globule 

 that is very small, — it would be difficult to find any Jerseys 

 that have butter globules so small as the average Holstein ; 

 and yet within the past three years the Holstein has taken 

 the first prize away from the Jersey at quite a large number 

 of the competitive butter exhibits where the butter products 

 of the two breeds have come together, showing that the 

 mere size of the globules is only one of the factors, and that 

 it is possible to make first-class butter out of cream in which 

 the globules are very small. 



There is one other point in regard to which I might repeat 

 the words of the speaker. He says that when I spoke of 

 not warming water for stock, it was like holding out a red 

 rag to him. I might re[)]y that when he speaks of using 

 the de})th of cream as the measure of the butter value of 

 milk, it is the same sort of challenge to me. We have done 

 an immense amount of testing on that one point — whether 



