16 



can tend six machines, thus making six nails in half the time 

 it took to make one before. This brinji^s me back to 



THE DAIRY COW. 



She is a factory for turning out goods ; the average scrub 

 cow is putting only 3,500 lbs. milk n, year into the dairy. It 

 costs a faimer about S3,5 a year to run that machine, and if 

 sold at a good price for butter or cheese the profit is on the 

 wrong side. This is easily changed and the profit put on the 

 right side by weeding out the poor cow ; and by judicious 

 selecting and breeding and feeding your cow you can get cows 

 to yield not 8,500 lbs., but 7,000 to 10,000 lbs. per year, thus 

 saving, at least, one half your feed. We must study the breed- 

 ing and care of this butter and cheese producing machine. It 

 is true that during the last few years we have made some pro- 

 gress in this important industty, but there is room for almost 

 unlimited production of butter and cheese. England imports 

 annually of butter .^05.000,000 worth, and so far Canada has 

 supplied less than $2,000,000, worth of it. In cheese we are 

 doing better ; last year of the $2G.0OO,00O worth of cheese im- 

 ported into England Canada supplied $16,000,000 worth. I 

 think now is the time for Nova Scotia farmers to wake up and 

 take part with Ontario and Quebec for a share in this great 

 English market, and having decided to manufacture butter 

 and cheese, you have little trouble in securing the cow. The 

 Jersey, Guernsey and Ayrshire are the great dairy breeds. The 

 Ayrshire has long had a reputation as a large milker and a 

 superior cow for the production of cheese. The Guernsey is a 

 large and rich milker, and for butter stands next to the Jerse}^ 

 I have some delicacy in speaking of the Jersey, of her merits 

 as a butter cow, for fear of giving an impression that I was trj^- 

 ing to advertise ; but I assure you I have no Jersey cows to sell 

 and would rather buy two good ones than sell one; but from long 



