238 BOARD OP AGHICULTURE. 



If this be so, here is a decided advantage, that while we get 

 a good quality of butter, we, of the same milk, get cheese, which, 

 for some purposes, are equal to the best. This experiment is 

 well worth trying. 



After what has been said respecting the dairy, it may be well 

 to inquire in what way can we most profitably dispose of the 

 herbage of our meadows and pastures ? Is it by raising cattle 

 and making beef, or by keeping cows for dairy purposes ? I am 

 not aware that experiments have been made in this country to 

 determine, definitely, in which of the above ways is the greater 

 profit, but, so far as observations' extend, they are decidedly in 

 favor of the dairy. 



Prof. Johnston tells us that one pound of cheese is equal, in 

 nutritive value, to two pounds of flesh ; and Prof. Low says, 

 " There are no other means known to us by which so great 

 a quantity of animal food can be derived for human support, 

 from the same space of ground, as from the dairy." 



In accordance with the foregoing, I will quote from the report 

 of S. L. Goodale, Esq., Secretary of the Maine State Board of 

 Agriculture, in which, treating upon this subject, he speaks of 

 Sir John Sinclair as saying, " It is supposed that the same quan- 

 tity of herbage that would add 224 pounds to the weight of an 

 ox, would produce 900 English gallons of milk." Mr. Goodale 

 then goes on to say : " If we reckon six ounces of butter or 

 fifteen ounces of cheese to be the average weight obtained from 

 a gallon of milk, we will get 337 pounds of butter, or 844 pounds 

 of cheese, from the same quantity of herbage as was supposed 

 to produce 224 pounds of beef. If we convert these into their 

 respective money values, calling the beef seven cents per pound, 

 the cheese ten cents per pound, the butter twenty cents per 

 pound, we find the beef amounts to 115.68, the butter $67.40, 

 and the cheese ^84.40 ; or, deducting for the labor of dairy two 

 cents per pound for the cheese, and four cents per pound for the 

 butter, it will then stand $53.92 for the butter, $67.52 for the 

 cheese, against $15.68 for the beef." 



In the same rejx)rt, Mr. Goodale speaks of an experiment 

 bearing on this point, made in France, as related by M. Durant, 

 in 1848, deductions from which show that about three pounds 

 of cheese can be made for each pound of beef. Thus we see 



