476 
Annual Be port of the 
the Devon stock, to which call he responded that the Devons are 
not regarded as a desirable breed for beef. He said that each and 
all the different breeds of cattle had their merits, and farmers must 
adapt their stock to their land. He had tried the Ayrshire, and 
did not succeed, as he believed, from the fact that his soil was not 
adapted to that breed of cattle. He was compelled to keep Devons 
because they were best adapted fo his soil and feed. He could not 
give statistics in regard to any of the breeds, as he had none wdth 
him. The Devons, with him, gave more milk and 25 per cent 
more butter from the same feed. He said that offers had been 
made to put the Devous in competition with other breeds, without 
finding any one to take the offer. He had 2i pounds of butter per 
day from some of his cows; they being fed two quarts of corn-meal 
per day, in connection with the ordinary pasture feed. While the 
Devons are small, they have a rotundity and beauty that certainly 
excels; and when put upon the scales they always disappoint in the 
right direction. He said that animals should be bred for especial 
purposes, and he had bred the Devons particularly for milking and 
dairy purposes. Animals that had been bred with a view to their 
value for beef, would prove a failure when the attempt is made to 
make milkers of them. 
UNLIMITED MARKETS AND GOOD PROSPECTS. 
Mr. Wickson then gave instances of successful dairying in his vi¬ 
cinity, and of the success that has attended skilled breeding with a 
view to milk-producing qualities, and closed by giving some practi¬ 
cal suggestions. 
The speaker alluded first to the market as the ultimate test of 
value and quality in any variety of dairy produce. A knowledge 
and full understanding of the requirements of the market lie at the 
foundation of the dairymen’s success. 
The influence of the trade is toward the sending of a more uni¬ 
form product from the factories. There are different kinds of cheese 
wanted. There is white cheese and cheese of deep and light color; 
there are different sizes and shapes; there is a demand for different 
degrees of firmness. In each of these classes of demand there may 
be standards. 
Of course, making cheese must always be an intelligent operation 
because of the variableness of the agencies employed, but there can 
be a greater uniformity in the mechanical departments. 
