No. 4.] MODERN DAIRYING. 103 



tone of public opinion, and that tone must be constantly 

 stimulated and supported by a live, active public sentiment 

 among the farmers. I believe that such an example as that 

 of Massachusetts cannot be quoted in the world. With an 

 agricultural population of only one hundred and fifty thousand 

 out of a total population of two millions and a half, you set 

 an example to the whole world in the contention for pure 

 food. Here again must we conform to modern necessities. 



Skill is demanded. 



The refusal of the market to take the product of crude, 

 unskilful farm labor is of immense application in dairying. 

 It is very difficult to make some farmers see why, if 

 they work hard, their labor should not be rewarded by the 

 best price in the market. It is almost impossible to get 

 them to see that, in dairy products in particular, the market 

 is not paying good prices for hard labor, but rather for skill. 



Fine butter is the product of fine skill. The cows must 

 be fed, managed and stabled with skill ; the milk must be 

 handled with skill ; the butter must be made with skill ; and 

 when all that is done, commercial skill must step in and 

 dispose of the product. That is the modern demand of the 

 market. Such is the necessity of modern dairying. 



He that is intelligent enough to perceive these necessities 

 and these demands,, and has energy enough to conform to 

 their unyielding logic, is wise indeed. But he will never 

 get this wisdom by keeping his mind shut away from the 

 current of dairy thought and discussion. 



Liability to Disease. 



The demands of modern dairying have produced the 

 modern dairy cow, but they have not produced adequate 

 sanitary judgment and knowledge for her protection on the 

 part of her owner. We are still housing and handling this 

 modern cow amid all the increased danger that has conic 

 from our indifference, with scarcely any change in methods 

 from those which obtained thirty or forty years ago. I be- 

 lieve that 75 per cent of the stables in New England are of 



