54 
i JUi 1 j . jj , . 
usual amount of grain raised on the farm in this country, will it not afford as 
much profit as the same cow kept in an exclusive dairy country, on land worth 
three times as much, and yielding in cheese thirty dollars? for we believe both 
to be a fair average, though often excelled both here and there on well man¬ 
aged farms. 
“ One establishment in the town of Genessee, county of Waukesha, 
has purchased, and shipped East, this season, five tons of butter, and 
has sold an equal amount in Milwaukee at an average price of fifteen 
cents per pound, making three thousand dollars paid out in one neigh¬ 
borhood for this one article; and we venture to say that the books at that 
station, on the Milwaukee and Mississippi railroad, will show as large 
shipments of grain as from any station on the road, to which the same 
extent of country is tributary. The collectors’ returns in Mihvaukee 
show that ninety-two thousand pounds of butter were shipped from that 
port this season, and one-tenth of that amount was bought at one store 
in the country, does not that speak well for that country ! 
“ The expense of transporting a pound of butter from Lake Michigan 
to New York or Boston, is from one-half to one cent per pound. The 
cost of transporting a bushel of wheat to either of the above places is 
from twenty to forty cents, being in one case about one-twelfth part of 
the value, and in the other about one-third ; showing conclusively that 
the greater the value of the product, the less the per cent profit on cost, 
and all that is saved in transportation goes into the pocket of the producer 
-—this is a strong argument against the all-grain growing system of 
farming. 
“ Of the best method of making butter, the Committee will not ex¬ 
press an opinion ; they hope that some one more competent will do so— 
but they will say, that cleanliness is one great important requisite, begin¬ 
ning with the milking of the cow, and following through all the various 
operations until the butter is packed. The buttermilk must all be worked 
out of the butter, and salt sufficient to season, and not to save, worked 
in ; if this is done, and the butter kept from the air, in a well ventilated 
cellar, it will keep until wanted for sale or use. 
“ The cheese on exhibition was not - White- Oalc, neither was it as good 
as genuine Hamburgh. The fact is however established, that six cheeses, 
weighing in all one hundred pounds, were made in the State, which 
