136 



thus tell which crop it was best to discontinue. The idea 

 of boys making collections aud preparing for exhibition at the 

 annual fair, specimens of native woods, was encouraged. 



The 64th Institute was held at Memorial Hall, Methuen, 

 Feb. 1st, 1889. The subject of the forenoon was "Co-opera- 

 tive Creameries," opened by James Cheesman of Boston, Secre- 

 tary of New England Creameries Association, who said that no 

 other article raised from the farm makes so little demand on soil 

 fertility as good butter. The better the butter the greater its 

 value and of its by-products — skimmilk and buttermilk. The de- 

 mand for butter, cheese and milk is increasing. The taste for 

 butter and other dairy products has been cultivated by those who 

 formerly consumed much meat. This change has been made 

 by cultivation of the arts of life the world over, by the special 

 work of the dairy colleges and institutes and in this country 

 mostly by leaders in agricultural reform and people in suburban 

 residences who kept family cows. There is no limit to the de- 

 mand for good butter and no danger of overloading the market 

 with high class goods. 



Continuing, the speaker said grass is and al\va3'S has been the 

 basis of all economic husbandly, meaning b} T grass all plants 

 above ground which are cut in green state for dry fodder or 

 ensilage. Comparative statements were given of the production 

 and value of milk and meat. 



In all English speaking countries it requires at least four 

 pounds of milk per capita to supply the milk, cream, butter and 

 cheese, equal to about six ounces of dry matter whereas, 

 estimating one pound of meat per capita as the average we have 

 only four ounces of dry matter. Milk costs less to produce 

 than meat of any kind. Rarely can five hundred pounds of 

 beef be made from a single acre. Good dairy practice has 

 raised twelve to fifteen times as many pounds of milk. Re- 

 duced to dry solid matter we can [raise seven or eight times as 

 much milk solids as of dry meat solids. Ensilage should be re- 

 garded as an auxiliary crop aud only a partial substitute for hay, 



