No. 4.] MODERN DAIRYING. 101 



dairy salvation, we must make larger provision for summer 

 soiling. This system will help greatly to make amends for 

 decreased fertility, for in that way we can concentrate more 

 cows on a given area of land. Let the rugged, barren hill 

 pastures grow up to trees. They never should have been 

 cleared, in the first place ; timber is their most valuable 

 crop. 



Cost of Labor. 



Necessity No. 4 has to do with the increased cost of labor 

 as well as cost of feed. Right here will again come in the 

 economy of better cow management. It practically costs 

 no more to provide the labor for a 300-pound cow than for 

 a 150-pound cow. The same economy applies to the matter 

 of feed and cost of stable room. To put costly food into a 

 cow, with the hope of getting 25-cent butter and lots of it, 

 and then be obliged to take up with 3-cent beef, is not good 

 economy, when we consider that the same food that will 

 make a pound of dressed beef will make a pound of butter. 



To win good success, the dairyman must study the prin- 

 ciples that govern success. Chief among them is the cost 

 of production, and all the different elements that enter into 

 it. A farmer cannot do this successfully by shutting him- 

 self away from the experience of other men. 



Adulteration. 



The effect of adulteration has been to take from the 

 farmer an important part of the market demand. On this 

 question let us start with these premises. The farm is the 

 only true source of human food. The farmer is the only 

 rightful producer of that food. Any man who steps between 

 the farmer and the consumer as a producer of food must do 

 SO as an imitator. An imitation is a counterfeit, and a 

 counterfeit is intended to deceive, and is a fraud per se. 

 The agricultural department at Washington, I am told, 

 makes the estimate that from one-sixth to one-fourth of our 

 food is adulterated. This is robbing the farmer of an 

 important part of his market, and is a swindle on the con- 

 sumer as well. 



