What has science done for farmers? 
391 
an even temperature in the milk room, and the utmost cleanliness 
and care for everything in and about the dairy. Is it surprising 
then that some of those fastidious epicures should pay one dollar 
per pound for such butter? 
It has been demonstrated that we can produce just as good cheese 
in ^Yisconsin as is made in New York or Ohio, and butter which is 
nearly or quite up to their standard, and only for the jealousy on 
the part of their dealers and a mistaken prejudice in the minds of 
of some, ours would to-day bring just as good prices. I could men¬ 
tion some of the tricks of the trade, so called facts, which have come 
under my observation in this direction, were it necessary to the 
subject under consideration. Suffice it to say that with the influence 
of prominent dairymen, and the co-operation of boards of trade, 
their prejudice is being removed, and the products of our dairies are 
being sold on their merits as they should be. But more can yet be 
done on the part of the dairymen towards a standard of higher per¬ 
fection by better care and better pasture, for no cheese maker or 
butter maker, however skilled in his profession, can make good but¬ 
ter or good cheese from impure or tainted milk, either from bad 
feed, stagnant and impure water, or bad order in the pasture or 
about the cheese or dairv house. 
It is true that some localities are more favorable than others for 
dairy purposes, but most any pasture can be improved by sowing a 
variety of grasses in place of one or two; for it is a great mistake 
to suppose a clover pasture, and only clover, is the best for the 
dairy cow; it may do well for the pigs to be head and ears in clover, 
but not the cows. , Clover hay cut at the proper time may do; but¬ 
ter made from clover pasture is the poorest of any in long keeping 
qualities. It is another mistake for the farmer, and especially the 
dairy farmer, to cut his hay of any kind after the seed begins to 
mature, for it is the nature of plant life to produce seed of its kind, 
and when the seed is fully ripe, the plant or stock has done its office 
work, and begins to decay, and undergoes another chemical change. 
I know that it is said by some that it will go further, as cattle will 
not eat so much of it; and so a pile of brush fed to a cow will last 
longer than hay, but which will produce the most flesh or the most 
milk? We are too apt to think that most anything will do for win¬ 
ter feed, provided the cows will eat it, and if we can only get them 
through with strength enough to walk without leaning against the 
fence, it is all right. 
