160 BOARD OF AGRICULTURE. [Jan. 



room down to the night temperature ; and in that way you 

 obtain the necessary conditions with very little ice. The 

 true point is sixty-three or sixty-four degrees, to get the 

 most perfect production. 



The Chairman. I see that Mr. Williams of Walpole is 

 present. I will ask him if he has had experience which will 

 bear upon this question. 



Mr, Williams. I am very glad to be recognized here as 

 a farmer. I have the honor and the pleasure of running a 

 pure-bred Jersey herd, and so far I like it. I believe, as my 

 friend Mr. Douglas has said, that, if he had started a pure- 

 bred herd as intelligently as he has his grade herd, he would 

 have reached an average of three hundred pounds of butter 

 from each cow in less than twenty years. It has been my 

 fortune, wnth one-third of them two-year old heifers, to go 

 considerably beyond that. Now, there is a single point in 

 all that has been offered here that I think needs large con- 

 sideration, and that is, the uniformity of the quality of your 

 milk and your cream. Every speaker who has touched upon 

 the subject has stated that cream of different characters 

 takes different lengths of time to rise, and it has also been 

 intimated that it takes more time to churn one kind of cream 

 than another. We see, therefore, that that is an important 

 point ; and that it is very desirable, and almost necessary, if 

 you are to get the full value of your product, — if you are 

 to get all the cream from your milk and all the butter from 

 your cream, — that that milk and cream should be as uniform 

 as possible ; and that with cream from pure-bred stock, whether 

 it be Guernse}^ or Jersey or Holstein or Ayrshire or Dur- 

 ham, you are more likely to get all of the cream and all the 

 butter from the cream if you have uniformity in your cream, 

 which you cannot possibly get with a graded herd. 



The Chairman. I would like to ask if Mr. W. A. Kil- 

 bourn can give us any information upon this important 

 subject. 



Mr. KiLBOURN. I do not think that I can give much in- 

 formation upon this subject. We keep some grade cows 

 for a special purpose, but our herd is largely pure-bred 

 Jerseys ; and, while we set the milk for different purposes, 

 partly for cream and partly for butter-making, I cannot give 



