10 DEPARTMENT OF AGRICULTURE. 



Coast Di*tri<-t*. Chilliwack, Edenbank (Sardls), New Westminster, Saltspring 

 Island. Coinox Valley, Xanaimo, and Cowichan. 



Interior Districts. Salmon Arm, Armstrong. Kelowna, and Cranbrook. Grand 

 Forks. Xelson, and Kamloops have each a privately owned creamery. 



This list will be lengthened in the near future. 



It is gratifying to find that the Interior districts have also taken up dairying. 

 They already have four co-operative creameries established. There is no reason 

 why dairying should not be developed in the Interior. The climate is dry in many 

 districts and pasture not abundant. But all the Interior valleys grow splendid crops 

 of clover, alfalfa, roots, and other staple dairying crops, with or without irrigation. 

 according to the district. Wherever these crops can be grown dairying can be suc- 

 cessfully carried on. All these sections at present have to import large quantities 

 of dairy products from outside the Province. Large importations of butter come 

 from the Prairies, where conditions are not so favourable for dairying. This state 

 of affairs should be remedied. 



Home butter-making is practised to some extent, but the quality of butter so 

 made is not up to standard generally. Creamery-made butter is better and more 

 uniform in quality. The aim should be to build creameries at convenient centres 

 in each district when the number of dairy cows warrants it. 



DAIRY BREEDS. 

 HOLSTEIN-FRIESIA x . 



This i? the most popular dairy breed in British Columbia at present. The 

 Holstein is the oldest improved breed in existence. It has been kept and improved 

 in Holland since the time of Caesar. The " black and whites " are the largest of 

 our dairy breeds. Holsteins possess the highest average milk yield of any breed, 

 and although the per cent, of cream or fat is the lowest, the total yearly yield of 

 milk solids is highest, on the average. They are an especially vigorous breed, with 

 large, strong frames. The cows possess a very quiet disposition and are usually 

 regular breeders. The calves are large and make fine veal. The beefing qualities 

 of the breed are good for a dairy breed. 



AYBSHIBES. 



This hardy, white-and-brown Scotch breed has won recognition by its merits. 

 In New Zealand it is the most important dairy breed. This breed is noted for a good, 

 uniform production rather than for remarkable records. Few inferior Ayrshires are 

 found- Being an alert, active breed, they are good rustlers on rough and scanty 

 pastures. The milk is of a good, average composition, but. like the Holsteiu. lacks 

 the colour of the Channel Island breeds. It is richer in butter-fat than Holstein 

 milk, averaging about 4 per cent. In beef production Ayrshires rank high for a 

 dairy breed. 



JERSEY. 



conomical producers of butter-fat the Channel Island breeds Jersey and 

 Guernsey have first claim. Although the total average yield of milk is less than in 

 most other dairy breeds. Jersey milk has the highest average per cent, of butter-fat 

 of any breed (slightly over 5 per cent.). A pronounced yellow colour adds to the 

 saleability of Jersey milk, and the fat globules are so large that the cream rises 

 quickly to the surface and churns easily. Jerseys are early maturing and are very 

 persistent milkers, but are more apt to be delicate as calves than other breeds. In 

 size they are the smallest of the common dairy breeds. The Channel Island breeds 

 are ill-adapted for beef-making, the fat being very yellow and not well distributed. 

 Jersey calves are small for vealing purpo- 



GUEBXSEY. 



This breed is considerably larger and coarser-boned than the Jersey. The colour 

 differs from the fawn-shaded-with-black of the Jersey, and is a yellow or buff with 



