28 



We have always supposed that the object of this Society 

 was, on the one hand, by awarding premiums, to encourage 

 the exliibitor ; on tlie otlier, by publishing reports, to endeav- 

 or to instruct its members by giving trustwortliy and vahiable 

 information. That both purposes may be accomplished more 

 fully, the Committee recommend the alteration of the rule in 

 regard to herds of Milch Cows, as follows : — 



For the best herd of Milch Cows, not less than five in 

 number, to be exhibited at the shoAV, and a correct statement 

 in writing of manner of keeping and yield for any successive 

 six months between January 1st and September 20th of any 

 year. Each cow must have been in milk at least three months. 

 The statement must give every detail possible, — the measure 

 or weight of grain or roots, an estimate of quantity or weight 

 of hay, the measure or weight of product in milk or butter, 

 manner of preparing and kind of food, hours of feeding, 

 when last calf was dropped. The weight or measure of milk 

 must be taken each week and stated in writing, then an aver- 

 age of the whole time may be given. An exact record of the 

 daily yield of each cow would be preferred. 1st premium, 

 $18 ; 2d premium, $12 ; 3d premium, $10. 



An additional premium is also recommended. For the best 

 herd of Milch Cows, not less than five in number, with state- 

 ment as above, only extending over the period of one 3^ear. 

 Each cow must have been in milk at least six months. First 

 premium, $20. Second premium, $15. 



If we make a comparison between the two statements hand- 

 ed to the Committee, we find that Mr. Peabody enters more 

 into the details of management, etc., gives the time when the 

 last calf was dropped — a very important matter. His cows 

 yielded 378 pounds of butter and 550 quarts of milk. Al- 

 lowing 12 quarts of milk to one pound of butter, the whole 

 yield in milk would be 5086 quarts. Supposing the record of 

 yield was made up to about Sept. 20th : 



