162 BOARD OF AGRICULTURE. [Pub. Doc. 



II. Eastern Advantages. 



There is, however, a reverse side to this picture. New 

 England dairying possesses certain advantages which have 

 been helpful in the past, and which may be useful in the 

 future. They may be enumerated as follows : — 



1. Better cows. 



2. Former reputation. 



3. Proximity to market. 



4. Special goods. 



1. Better Cows. — It is quite safe to say that New Eng- 

 land cows will average better than those of other sections of 

 the country, and that the production per cow is larger than 

 elsewhere. The cow is the foundation of all branches of 

 dairying, hence this is an important advantage, one not to be 

 underestimated, one which should in every possible way be 

 increased. Of this more anon. 



2. Former Reputation. — Time was when Vermont but- 

 ter, like Vermont maple sugar, was the standard of excellence 

 throughout the east. " Northern creamery," that is to say, 

 New Hampshire and Vermont creamery butter has hereto- 

 fore sold and often sells to-day on Boston market at a higher 

 figure than western brands of the same grade, because of a 

 reputation, founded, it must be acknowledged, more upon tra- 

 dition than by actual superiority. This old-time reputation 

 has been a marked advantage ; but tradition cannot much 

 longer sustain this distinction, in view of the lessening 

 proportion of New England's total output that is sold in 

 the large markets. 



3. Proximity to Markets. — "Once upon a time," as 

 they say in fairy tales, the nearness to market was an 

 important factor in the trade ; but refrigerator cars, cold 

 storage, frozen butter, low freight rates and the like have 

 made this advantage a broken reed, upon which none can 

 lean with safety. 



4. Special Goods. — Thus far the west has not been able 

 to compete with the east in the New England markets in the 

 milk or cream trade. This trade, as the audience well 

 knows, forms a large and growing outlet for New England 

 dairy products. When, however, we consider what pasteur- 



