ADDRESS. ***■ 



capacity of the land to the utmost, either for that or for 

 any other economical purpose, and then maintain that 

 capacity, by going as little as possible, and not at all, 

 if possible, beyond the home resources of the farm itself. 



III. Dairying. — There is no branch of farming in 

 which greater encouragement is at present afforded 

 perhaps, than in the making of butter and cheese — 

 unless for those so situated as to be able to dispose of 

 the milk itself. We have learned to make both of suf- 

 ficiently good quality to command buyers abroad ; in 

 no country is the consumption, of batter at least, so 

 great in proportion to population as among ourselves, 

 so that, between the home and foreign market, there 

 seems no reason to fear that a strictly first class article 

 of either should ever fail to bring a remunerative price. 



With this consideration before us, there is one sug- 

 gestion which may be perhaps most forcibly brought to 

 the notice of dairy farmers, although you will at once 

 recognize its applicability I trust, to farming of every 

 other kind, and that is, that the better the product — the 

 more perfect the process of its production — the better the 

 profit it yields. Within the scope of this suggestion, is 

 the more careful selection of the cows that constitute 

 the dairy, in order to raise the average yield of butter 

 or cheese for each cow kept, to as high an amount as pos- 

 sible, but upon that point we have partially touched 

 und *r the head of iireeding. Within it, too, is the idea 

 of higher keeping, so that the cow when done with for 

 the dairy may sell well to the butcher — but to this we 

 have also referred, in the last division of our subject. 

 Within it, are embraced moreover, all the details of the 

 dairy, the neatness and the skill required, and the 



