137 



clover and roots, while roots have from twelve to fifteen per 

 cent of dry matter, corn if allowed to stand till the kernels 

 begin to glaze, holds from twenty-four to thirty per cent, of dry 

 matter. This is tbe time to cut to secure the greatest amount 

 of nutritive matter. The speaker recommended variety in 

 feed to secure the best results iu animal digestion. 



In speaking of the advantages for dairying in New England 

 over the West he mentioned the fact that much Eastern capital 

 had been diverted into "Western farm mortgages of doubtful 

 and uncertain stability at high rates of interest and questioned 

 if it could not be better invested in New England in stock, 

 buildings and creameries. The effects of dairy influence on 

 land values were given, and stated that it was not however the 

 value of land that makes a dairy a success in one part of the 

 country over another, but rather the capacity of the individual 

 cow and the making of cream cheap from an economical cow, 

 those on the plain every clay farm which make from 250 to 300 

 pounds of butter a year. In Vermont alone there are over 

 thirty farm herds yieldiug yearly butter averages exceeding 300 

 pounds per cow. 



Iu reference to the general cost of production of butter and 

 economy of management the relative value of cows must be 

 continually borne in mind. The Turner Centre creamery in 

 Maine was cited as the most conspicuous example of good man- 

 agement in a New England creamery. Last year 1,024 cows 

 furnished cream to the factory ; and the aggregate sale of but- 

 ter, a little cream, buttermilk and a few sundries amounted to 

 nearly $55,000. The total amount of butter made was 208,000 

 lbs., showing an average of nearly 200 lbs. per cow. The run- 

 ning expenses did not exceed S3. GO per hundred pounds of but- 

 ter, and included G per cent, interest on a capital of $2,475 ; 

 the cost of manufacture (including packages and marketing) 

 and the expenditure of $1,290 on the capital amount, being the 

 most economically managed creamery east of Cincinnati. 



In the lower Connecticut Valley, south of Vermont, the 



