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proven to be capable of producing large returns, at the same time 

 furnishing much enjoyment. During the past few years rapid strides 

 have been made in the science of this particular branch. Apparatus 

 have been perfected and methods laid down whereby the farmer of 

 average intelligence can obtain a definite idea as to what a cow is 

 actually worth. Hence considering its importance it is gratifying to 

 see the high position this branch occupies in our fairs, the spirit of 

 which has been to educate the farmer in the science of dairying and 

 interest him in keeping the best stock. 



During previous years the committees on dairy cattle have regarded 

 almost entirely form and flesh in awarding the prizes, little or no 

 consideration being paid to the quantity and quality of the milk given, 

 the very essential features in which we look for success. A perfect 

 form and good flesh and color of a cow are grand points but a regard 

 for them oulv cannot insure the prize being given tQ the most deserv- 

 ing animal for dairy purposes. 



But there is a reaction coming in favor of those useful and valua- 

 ble qualities so essential to the dairy cow. It is interesting to note 

 that several trials have been made at fairs in this country and Eng- 

 land where the cow has been put to an actual test and the quantity 

 and quality of the milk given for a definite period actually determined. 



This year the Hampshire Agricultural Society took a step in this 

 direction. Three prizes of twelve, eight and four dollars respect- 

 ively were offered to the cow yielding the largest amount of butter 

 fat in twenty-four hours. The test was open to all cows without 

 regard to breed, age or previous record. The owner was allowed to 

 feed, milk and manage his animal as he saw fit, but after the milk 

 was drawn the committee claimed full management and ownership of 

 the same. Four cows, grade Jerseys, were entered for the trial. 

 Through the kindness of Mr. King they were furnished comfortable 

 quarters close to the fair grounds. The cows were milked clean in 

 the presence of members of the committee Monday evening, Sept. 

 26th, and the time of milking each animal noted. The following 

 morning the cows were milked between the hours of five and six, the 

 milk being carefully weighed and samples taken for analysis. On the 

 night of Sept. 27th each cow was milked just twenty-four hours from 

 her time of milking on the 26th, the milk being weighed and sampled 

 as before. 



The following system of marking was adopted : 



One point is allowed for every .01 pounds of butter fat in day's 



