106 BOARD OF AGKICULTURP:. [Pub. Doc. 



Mr. A. M. Lyman (of Montague). What the lecturer 

 has said about waste lands does not need to be corroborated. 

 A great many think fanning is not carried on to any extent 

 except where the soil is alluvial and easy to work. If the 

 same enterprise were put into waste lands that is put into 

 alluvial, we would see great results. 



Dr. Tw^iTCHELL. A gentleman in my own State told me 

 yesterday that since the sixteenth day of last March he had 

 sold 12(3 farms, and that he had received during the year 

 something over 6,000 letters regarding farm property in our 

 State. Ninety per cent of those farms have been sold to 

 people out of the State to be improved as farm property, and 

 only 6 per cent for sunnner homes. I think there has been 

 the same increase of demand for farm property in your State 

 as Avitli us. Men are selling their farms in the west and 

 coming to New England to buy farms near markets. It is 

 best to make the most of an opportuuit}^ that is Avithout 

 doubt coming to us. 



I have here a sample of cream, and after the discussion is 

 concluded I would like to have you test it. The cream is 

 nine days old, and was taken from the farm yesterday morn- 

 ino-. I am willino- to take the statement from the owner of 

 the cows that there is nothing in the bottles but piu*e cream. 

 I know the man did not use an} thing as a preservative, and 

 I think }ou will find that the cream is as sweet as when 

 first separated. How does he ju'oduce it? Not by using 

 the old-fashioned milk pail or strainer; not by sterilization, 

 not by pasteurization, because he has not resorted to either 

 of those ; but he does it b}^ keeping out of the milk that 

 which would contaminate it. The cows are brushed oft' 

 before milking, and sponged, and fresh sawdust is scattered 

 over the floor, from which all the droppings have been 

 removed. The pail used is one made by H. B. Gurler, the 

 noted dairyman of Illinois, and provides for holding cheese 

 cloth over the opening in the top, on which is spread a layer 

 of absorbent cotton, and into this the milk is drawn. The 

 result is freedom from all taint of odors and a uniform high 

 quality of pure milk and cream, and such cn^am is injured 

 by any of the processes like sterilization or })astcurization. 



