Wisconsin State Agricultural Society. 
63 
fine crop of wheat and a good set of clover, and the second year 
produced two and one-half tons of hay the first crop and four and 
one-half bushels of clover-seed the second crop the same year, and 
the third year, with one hundred pounds of plaster, produced two 
tons of hay and fine fall feed, and the fourth year, with one hun¬ 
dred pounds of plaster, produced two tons of hay and then plowed 
the land, and the fifth year produced thirty bushels of wheat 
per acre, and the former owner of that land is still “going west” in 
search of land on which to farm it on the exhaustive plan. 
These are no visionary ideas or vague theories, for I have applied 
the principles here laid down to the growing of fifty thousand 
bushels of wheat, and the average for the last sixteen years has 
been more than fifty per cent, larger than the average of the state 
for the same time, and did these limits permit, I might name scores 
of farmers, in this state that are now applying the same principle, 
and with like results. 
IMPROVEMENTS IN STOCK. 
Having shown how we can increase our production as a state, at 
least twenty-five per cent., I will now proceed to show how we can 
apply the rule of increased profit to a part of that production— 
that part consumed in making beef, pork, butter, cheese and grow¬ 
ing live-stock. 
Let us examine the dairy product of the state. By the census of 
1870, we find there were 308,377 cows in the state, and they pro¬ 
duced 22,473, 036 pounds of butter , and 1,591,798 pounds of farm- 
made cheese, and " factory cheese to the value of $249,056, 
which, at 12^ cents per pound, would amount to 1,992,448 
pounds, besides 2,059,105 gallons of milk sold. On the basis of 
two and one-half pounds of cheese being equal to one of butter, 
the total product was only equal to eighty pounds of butter per 
cow. But as this only includes the butter and cheese made and 
milk sold, if we add 25 per cent, for balance of milk used, we shall 
have as the total product only equal to one hundred pounds of but¬ 
ter per cow. And if we allow three pounds of cheese equal to one 
of butter, the result will be still worse. 
A showing so unsatisfactory to our state should call for thorough 
and decisive measures for improvement. The average should not 
be less for the whole state than 160 pounds of butter, or 400 pounds 
