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« Q1aISAVH LNOWYSA V,, 


TWENTY-FOURTH 


PMU AL REPORT 


TO HIS EXCELLENCY, 


JOHN G. MCCULLOUGH, Governor of Vermont. 


In compliance with Section 247, Chapter 21, of the General Laws 
of Vermont, I have the honor to submit herewith the 
Annual Report of the Board of Agriculture for 
the year ending June 30, 1904. 


CG. J. BELL, Secretary. 


LIBRARY 
NEW YORK 
BOTANICAL, 

TAeDay 


PRESS OF THE ECONOMIST CO. 
TROY, IN. Ye 
1904. 


TABLE OF CONTENTS. 


AN ACT IN RELATION TO THE VERMONT DAIRYMEN’S ASSOCIATION. 
An ACT IN RELATION TO THE STATE BOARD OF AGRICULTURE. 

An ACT IN RELATION TO THE MANUFACTURE AND SALE OF PROVISIONS. 
AN ACT IN RELATION TO OFFENCES AGAINST THE PUBLIC HEALTH. 
AN ACT IN RELATION TO COMMERCIAL FERTILIZERS. 


AN ACT FOR THE PROTECTION OF DAIRYMEN, RELATING TO TESTING 
MILK AND CREAM. 


AN AcT IN RELATION TO CREAMERIES AND CHEESE FACTORIES AND 
THE MANAGEMENT OF THE SAME. 


AN Act To Protect MILK DEALERS AND CONSUMERS IN RELATION 
TO MILK CANS AND RECEPTACLES. 


AN Act TO REGULATE THE SALE OF CONCENTRATED COMMERCIAL 
FEEDING STUFFS. 


An Act TO PREVENT FRAUD IN THE SALE OF GARDEN SEEDS. 
REPORT OF SECRETARY OF BOARD. 
AGRICULTURAL SOCIETIES AND ORGANIZATIONS. 


VARIOUS PAPERS, DISCUSSIONS AND ADDRESSES. 


~~ 


LOLEShHeCYr G& 


MEMBERS 


OF THE 


STATE BOARD OF AGRICULTURE, 


1904 AND 1905. 


His EXCELLENCY, JOHN G. McCULLOUGH, Bennington. 


MATTHEW H. BUCKHAM, President University of Vermont and 


State Agricultural College, Burlington, Chazrman, 
Cc. J. BELL, Walden, P. O., East Hardwick, Secrefary. 


ERNEST HITCHCOCK, Pittsford. 


GEORGE AITKEN, Woodstock. 


ANOACT TO PROVIDE FOR THE PRINTING OF THE REPORT 
OF THE VERMONT DAIRYMEN’S ASSOCIATION. 


It is hereby enacted by the General Assembly of the State of Vermont: 


Section 1. Section two hundred and forty-seven of the Vermont 
Statutes shall be amended so as to read as follows: 

The Secretary shall prepare on or before the 30th day of June an- 
nually, a detailed report of the proceedings of the Board with such 
suggestions in regard to its duties and the advancement of the in- 
terests herein specified as may seem pertinent, and he may append 
thereto such abstracts of the proceedings of the several agricultural 
societies, and farmers’ clubs in the State as may be advisable, and the 
report of the Vermont Dairymen’s Association. The report shall show 
under separate heads the work of the Board relating to the different 
subjects herein mentioned. 

Sec. 2. The provisions of section two hundred and fifty-one of Ver- 
mont Statutes requiring the printing of a report by the Vermont Dairy- 
men’s Association is hereby repealed. 

Approved November 24, 1896. 


CHAPTER 23. 


BOARD OF AGRICULTURE. 


SECTION SECTION 
245. Members; vacancies, 247. Report. 
246. Meetings. 248. Statistical information. 


Section 245. The Governor, the President of the University of 
Vermont and State Agricultural College, and three other persons 
appointed by the Governor, and confirmed by the Senate during each 
biennial session of the General Assembly and who shall hold their office 
for the term of two years from and after the first day of December in 
the year in which the appointment is made, shall constitute the Board 
of Agriculture for the improvement of the general interests of hus- 
bandry, the promotion of agricultural education throughout the State, 
and for the discharge of such other duties as are hereinafter set forth; 
vacancies in the Board shall be filled by the Governor. Said Board shall 
appoint from its number a Secretary. 

Sec. 246. The Board shall hold one meeting in each county annually, 


and others if deemed expedient, and may employ lecturers, essayists 
or other aid in conducting said meetings, managing its affairs generally 


6 VERMONT AGRICULTURAL REPORT. 


and discharging its duties. At such meetings it shall present sub ects 
for discussion, and among other topics forestry and tree planting, roads 
and road making. 

Sec. 247. The Secretary shall prepare on or before the thirtieth day 
of June, annually, a detailed report of the proceedings of the Board, 
with such suggestions in regard to its duties, and the advancement of 
the interests herein specified as may seem pertinent; and he may append 
thereto such abstracts of the proceedings of the several agricultural 
societies and farmers’ clubs in the State as may be advisable. The 
report shall show under separate heads the work of the Board relating 
to the different subjects herein mentioned. 

Sec. 248. The Board shall collect authentic statistical information, 
as full as possible, relating to agriculture and agricultural products, 
farms and farm property, the manufacturing and mining industries of 
the State, which under a separate head, shall form a part of its annual 
report; and such information shall be complete as to unoccupied farms. 
The Board shall also publish such information in separate form showing 
by description and illustrations, the resources and attractions of Ver- 
mont; also the advantages the State offers and invitations it extends 
to capitalists, tourists and farmers; and shall distribute the same in such 
manner as, in its judgment, will be most effective in developing the 
resources and advertising the advantages of the State. 


CHAPTER 383. 


REGULATING MANUFACTURE AND SALE OF PROVISIONS. 


MILK AND CHEESE. SECTION 
SECTION, cy, i : 4337- Victuallers using imitation not 
4327. Milk, dilution or adulteration of, pink subject to penalty. 
penalty for. i 4338. Analyses of specimens. 
4328. Standard in creameries, etc. 4339. Warrants to search for imitation 
4329. Samples tested for evidence. butter. 
4330. Disposition of samples. 4340. “Butter” defined. 
4331. Standard milk defined. 
4332. Pent marking of butter and LARD. 
cheese. : 
4333. Jurisdiction of justice. 4341. All but pure fat of swine to be 
labeled ‘compound lard ” 
IMITATION BUTTER AND CHEESE. 4342, Penalty for selling unmarked. 
4334. Manufacture of prohibited. MAPLE SUGAR AND HONEY 
4335. Penalty. : 
4336. Imitation of butter sold to be col- 4343, Penalty for adulterating maple 
ored pink; penalty. sugar and honey. 


MILK AND CHEESE. 


Section 4327. A person who sells or furnishes, or has in his pos- 
session with intent to sell or furnish, milk diluted with water, adulterated 
or not of good standard quality or milk or cream which has been 
treated with chemicals, shall for each offense, be fined not more than 


VERMONT AGRICULTURAL REPORT. 7 


three hundred dollars and not less than fifty dollars, and any person 
who sells or offers for sale or furnishes milk from which the cream or 
any part has been taken or keeps back part of the milk known as 
“strippings’” without the full knowledge of the person to whom such 
milk shall be sold or offered for sale or furnished shall for each offense, 
be fined as previously provided for in this section in cases of adultera- 
tion. 

Sec. 4328. In all creameries and cheese factories in this State milk 
containing four per cent. of butter fat shall be the standard used as a 
paying basis. 

Sec. 4329. Where, in prosecutions under the preceding section the 
ordinary means of proof are not available or sufficient, sealed samples 
of the milk sold or furnished, or kept with intent to be sold or furnished, 
taken from such milk in the presence of at least one disinterested wit- 
ness and with the knowledge and in the presence of the person or his 
agent or servant so selling or furnishing, or having in his possession 
with intent to sell or furnish, said milk may be sent to the state agricul- 
tural experiment station to be tested; the result of such test shall be 
deemed competent evidence in such prosecutions, but shall not exclude 
other evidence. 

Sec. 4330. Said samples shall be placed in tin or glass vessels securely 
sealed with a label thereon stating the time when, place where, the 
sample was drawn, from whose milk taken and signed by the person 
taking the same and by one or more disinterested witnesses. Upon 
request a like sample shall be given to such person, his agent or ser- 
vant, for which a receipt shall be given to the person taking or drawing 
the same. 

Sec. 4331. Standard milk shall contain not less than twelve and one- 
half per cent. of solids, or not less than nine and one-fourth of total 
solids exclusive of fat, except in the months of May and June, when it 
shall contain not less than twelve per cent. of total solids. This rule 
shall govern tests made at the experiment station, and an officer or 
employee thereof found guilty of fraud in making tests shall be fined 
one thousand dollars. 

Sec. 4332. A person who marks or otherwise designates or causes to 
be marked or otherwise designated as “‘creamery” butter or cheese, or 
the package in which it is contained, when such butter or cheese is not 
manufactured at a creamery, or sells or offers to sell any such butter or 
cheese so marked, shall be fined not more than three hundred dollars 
and not less than fifty dollars. 

Sec. 4333. Justices shall have concurrent jurisdiction with the county 
court in prosecutions under the four preceding sections. 


IMITATIONS OF BUTTER AND CHEESE. 


Sec. 4334. No person by himself, his agent, or servant, shall manu- 
facture out of animal fat, or animal or vegetable oils not produced from 
unadulterated milk or cream, any article in imitation of butter or 


8 VERMONT AGRICULTURAL REPORT. 


cheese, or mix with or add to milk, cream or butter any acids or other 
deleterious substances, animal fats, or animal or vegetable oils so as to 
produce an article in imitation of butter or cheese. 

Sec. 4335. If a person violates the provisions of the preceding sec- 
tion he shall be fined not more than three hundred dollars, and not less 
than one hundred dollars, or be imprisoned for not more than one 
year and not less than six months for the first offense; and for each 
subsequent offense shall be fined not more than one thousand dollars 
and not less than three hundred dollars or imprisoned for one year. 
One-half of the fine shall go to the complainant. 


Sec. 4336. Ifa person by himself, his agent, or servant, sells, exposes 
for sale, or has in his possession with intent to sell, any article made in 
imitation of butter, that is of any other color than pink, shall, for 
every package sold or exposed for sale, be fined fifty dollars, and for 
each subsequent offense one hundred dollars. One-half of the fine shall 
go to the complainant. 


Sec. 4837. If a proprietor or keeper of a hotel, restaurant, boarding 
house, eating saloon or other place where food is furnished to persons 
paying for the same, places upon the table or has in his possession with 
intent to use, any article made in imitation of butter, that is of any 
other color than pink, he shall be fined fifty dollars for the first offense, 
and for each subsequent offense one hundred dollars. One-half of the 
fine shall go to the complainant. 


Sec. 4338. The complainant may cause specimens of suspected butter 
or cheese to be analyzed or otherwise tested as to color and compounds; 
the expense of such analysis or test not exceeding twenty dollars, in any 
case, may be included in the cost of prosecution. 


Sec. 4339. A justice of the peace may issue a warrant for searching, 
in the day-time, any store, hotel, boarding house, or other place where 
oleomargarine, butterine, or other substance imitating butter or cheese 
is suspected to be kept or concealed, when the discovery of such article 
may tend to convict a person of any offense under the five preceding 
sections. No warrant shall be issued except upon the oath of some 
person that he has reason to suspect and does suspect that such article 
or articles are kept or concealed in the place to be searched. 


Sec. 4340. The term “butter” shall mean the product usually known 
by that name, manufactured exclusively from milk or cream or both, 
with or without salt or coloring matter. 


LARD. 


Sec. 4841. No person by himself, his agent or servant, shall prepare, 
sell or expose for sale lard or any substance intended for use as lard, 
which contains any ingredients but the pure fat of swine, in any tierce, 
bucket, pail or other package under a label bearing the words “pure,” 
“refined,” or ‘family,’ alone or in combination with other words, un- 


VERMONT AGRICULTURAL REPORT. 9 


less the package containing the same bears upon the outside thereof, in 
letters not less than one-fourth of an inch long, the words, “Compound 
Lard.” 


Sec. 4342. A person violating the provisions of the preceding section 
shall be fined not more than fifty dollars for each offense. 


MAPLE SUGAR AND HONEY. 


Sec. 4843. A person who adulterates maple sugar, maple syrup, or 
bees’ honey with cane sugar, glucose, or any substance whatever for the 
purpose of sale or knowingly sells maple sugar, maple syrup or bees’ 
honey that has been adulterated, shall be punished by a fine of not 
more than two hundred dollars and not less than fifty dollars for each 
offense; one-half of such fine shall go to the complainant. 


CHAPTER 222. 


OFFENSES AGAINST PUBLIC HEALTH. 


Section 5073. A person who knowingly sells diseased, corrupted or 
unwholesome provisions, for food or drink, shall be imprisoned not 
more than six months, or fined not more than three hundred dollars. 

Sec. 5074. A person who kills or causes to be killed, with intent to 
sell the meat thereof for family use, a calf less than four weeks old, 
or knowingly sells or has in his possession such meat with intent to 
sell the same in the state or to send the same for such use to any foreign 
market shall be punished as provided in the preceding section. 


10 


VERMONT AGRICULTURAL REPORT. 


No. 88.—AN ACT TO REGULATE THE SALE OF COMMERCIAL 


FERTILIZERS. 

SECTION SECTION 

1. Commercial fertilizer defined. 8. Penalty for selling without printed 

2. Importer defined. statement. 

3. Every lot of fertilizer offered for 9. Director of experiment station may 
sale shall have printed statement enter premises where fertilizer is 
of quality accompany it. stored and take out sample. 

4. License fee of $100 paid before sale; 1o. Analysis of samples so taken. 
method and time of payment. 11. Penalty for hindering director in 

5. Expiration of licenses; manufac- discharge of his duty. 
turer paying fee, agent not requir- 12. Director shall notify manufacturer 
ed to pay same. of violation of this act; prosecu- 

6. Fees paid to state treasurer by di- tion of manufacturer. 
rector; treasurer to pay director 13. Brands of fertilizer distinct. 
expenses caused by performing 14. This act not to effect fertilizers 
duties imposed by this act. used by individuals. 

No person to sell certain products 15. Sections 4346 to 4359 V. S. repealed. 
as a fertilizer unless printed state- 16. Takes effect December 11, 1902. 


ment is affixed to package. 
Lt is hereby enacted by the General Assembly of the State of Vermont: 


Section 1. The term “commercial fertilizer” as used in this act, shall 
be taken to mean compounds and manufactured substances containing, 
or represented as containing, two or more of the ingredients mentioned 
in section three of this act, but shall not apply to the separate in- 
gredients used to manufacture the same, or to bone meal, land plaster, 
lime, or any substance the product of nature, which has not been com- 
pounded. 


Sec. 2. The term “importer,” as used in this act, shall be taken to 
mean all who procure or sell commercial fertilizers made in other 
states. 


Sec. 3. Every lot or parcel of commercial fertilizer, sold, offered or 
exposed for sale in this State, the retail price of which is ten dollars or 
more per ton, shall be accompanied by a plainly printed and legible 
statement, clearly and truly certifying the number of net pounds of 
fertilizer in a package, the name, brand or trade-mark under which the 
fertilizer is sold, the name and address of the manufacturer or importer, 
and a chemical analysis stating the minimum percentages of nitrogen, 
of potash soluble in distilled water, and of soluble, reverted, insoluble, 
available and total phosphoric acids, and the maximum percentage of 
chlorin, or such of these as are claimed to be present; the several con- 
stituents to be determined by the methods adopted at the time by the 
association of official agricultural chemists. 


Sec. 4. The manufacturer, importer, agent or seller of a commer- 
cial fertilizer, the retail price of which is ten dollars or more per ton, 
shall, before the same is sold, offered or exposed for sale, annually in 
the month of December, pay the director of the Vermont agricultural 
experiment station a license fee of one hundred dollars. Said director, 
on the receipt of such fee, shall issue to such licensee a license per- 
mitting the sale in the state of not to exceed five brands of commercial 
fertilizer, all of which brands shall be the product of the licensee. If any 


VERMONT AGRICULTURAL REPORT. II 


manufacturer, importer, agent or seller desires to sell, offer or expose 
for sale more than this number of brands, he shall annually in the month 
of December pay a license fee of twenty dollars for each and every 
brand or kind of commercial fertilizer, bearing a distinctive name, brand 
or trade mark, which said manufacturer, importer, agent or seller is to 
sell, offer or expose for sale in excess of five; provided that if said 
fertilizer is claimed to or does contain phosphoric acid and either nitro- 
gen or potash only, the license fee shall be fifteen dollars. Said di- 
rector, on the receipt of each such fee, shall issue to such licensee a 
license for the sale of the brand or kind of commercial fertilizer for 
which the fee is paid. 


Sec. 5. Whenever a manufacturer, importer, agent or seller of a 
commercial fertilizer desires at any time to sell such material and has 
not paid the license fee therefor in the preceding month of December, as 
required in section four, he shall pay the license fee prescribed therein 
before offering or exposing the material for sale. The license fee due 
in December shall cover and authorize all sales within the state of the 
brands or kinds of commercial fertilizer specified in the license for the 
calendar year next succeeding that month. All licenses shall expire on 
the thirty-first day of December of the year for which they are issued. 
Whenever the manufacturer, importer or shipper of a commercial fer- 
tilizer or material used for manurial purposes shall have paid the license 
fee, no agent or seller of said manufacturer, importer or shipper shall 
be required to pay such fee. 


Sec. 6. The amount of the license fees received by said director shall 
be paid by him to the state treasurer. So much of the fees collected 
under this act shall be paid by the state treasurer to the treasurer of 
said experiment station as the director of said experiment station may 
show by his bills has been expended in performing the duties required 
by this act, but in no case to exceed the amount of the license fees 
received by the state treasurer under this act, such payment to be made 
on or before the thirtieth day of June upon the order of the state 
auditor, who is hereby directed to draw his order for such purpose. 
The director shall annually publish a statement of the receipts and ex- 
penditures under this act. 


Sec. 7. No person shall sell, offer, or expose for sale in this state, 
leather or its products, hair, wool, waste, garbage, tankage or other 
inert nitrogenous material, as a fertilizer, or as an ingredient of any 
fertilizer, unless an explicit printed statement of the fact shall be con- 
spicuously affixed to every package of such fertilizer, and shall accom- 
pany every parcel or lot of the same. 


Sec. 8. Any person knowingly selling, offering or exposing for sale, 
a commercial fertilizer, without the statement required by section three 
of this act, or containing a smaller percentage of any one or more of 
the ingredients named therein, other than chlorin, than is specified 
on the label, or for the sale of which the license fee specified in section 
four has not been paid or who fails to comply with any of the sections 


I2 VERMONT AGRICULTURAL REPORT. 


of this act, subject to the exceptions cited in section twelve of this act, 
shall, on conviction by a court of competent jurisdiction, be fined not 
more than fifty dollars for the first offense, and not more than one 
hundred dollars for each subsequent offense. 

Sec. 9. The director of the Vermont agricultural experiment station 
is hereby fully empowered and authorized, in person or by deputy, to 
enter any premises where commercial fertilizers are stored, and to take a 
sample not exceeding two pounds in weight for analysis from any lot or 
package of any commercial fertilizer, or material used for manurial pur- 
poses, which may be in the possession of any manufacturer, importer, 
agent or dealer. Said sample shall not be less than five per cent. of the 
whole lot inspected, and shall be thoroughly mixed and placed in a 
suitable vessel, carefully sealed, and a label placed thereon stating the 
name or brand of the fertilizer or material sampled, the name oi the 
party from whose stock the sample was drawn, and the time and place of 
drawing, and said label shall be signed by the director or his deputy, 
provided, however, that whenever requested said sample shall be taken 
in duplicate and carefully sealed in the presence of the party or parties 
in-interest or their representative, in which case one of said duplicate 
samples shall be retained by the director and one by the party whose 
stock was sampled. The sample or samples retained by the director 
shall be for comparison with the certified statement named in section 
three of this act. 

Sec. 10. Said director shall cause at least one sample of each brand 
or kind of fertilizer collected as herein provided to be analyzed annually 
and the results, together with such additional information in relation 
to the character, composition, value and use of said fertilizer as cir- 
cumstances may advise, shall be published in reports, bulletins, special 
circulars or elsewhere, as promptly as the progress of the analyses will 
allow and as frequently as time and means permit. 

Sec. 11. Any person who shall hinder, impede or obstruct the di- 
rector or his deputy, while in the discharge of his duty under this act, 
shall be deemed guilty of a misdemeanor, and, upon conviction thereof, 
shall be fined not less than twenty-five dollars nor more than one hun- 
dred dollars for each offense. 


Sec. 12. The director of the Vermont agricultural experiment station 
upon ascertaining any violation of this act for the first time shall forth- 
with notify the manufacturers or importers in writing and give them 
not less than thirty days thereafter in which to comply with the re- 
quirements of this act. In case of second or subsequent violation by 
the same party or parties, or in case, after a lapse of thirty days, the 
requirements of this act remain still uncomplied with, it shall be the 
duty of said director to notify the state’s attorney of the county in 
which the violation of this act is claimed to have occurred to the end 
that the violator may be prosecuted; but there shall be no prosecution 
in relation to the quality of the fertilizer or fertilizing material, if the 
same shall be found to be substantially equivalent to the statement of 
analysis made by the manufacturers or importers. 


VERMONT AGRICULTURAL REPORT. 13 


Sec. 138. For all the purposes of this act, fertilizers shall be considered 
as distinct brands when differing either in guaranteed composition, trade 
mark, name, or in any other characteristic method of marking of what- 
ever nature. 


Sec. 14. This act shall not affect parties manufacturing, importing, or 
purchasing fertilizers for their own use and not to sell in this state. 

Sec. 15. Sections 4346 to 4359 inclusive of the Vermont Statutes and 
all acts or parts of acts inconsistent herewith are hereby repealed. 


Sec. 16. This act shall take effect from its passage. 
Approved December 11, 1902. 


No. 81—AN ACT FOR THE PROTECTION OF DAIRYMEN, RE- 
LATING TO TESTING MILK AND CREAM. 


It is hereby enacted by the General Assembly of the State of Vermont: 


Section 1. All bottles, pipettes or other measuring glasses used by 
any person, firm or corporation, or their agents or employees, at any 
creamery, butter factory, cheese factory, or condensed milk factory or 
elsewhere in this State, in determining by Babcock test, or by any other 
test, the value of milk or cream received from different persons or 
parties at such creameries or factories, shall, before such use, be tested 
for accuracy of measurement and for accuracy of the per cent. scale 
marked thereon. It shall be the duty of the superintendent of the dairy 
school of the University of Vermont and State Agricultural College to 
designate some competent person to test the accuracy of such bottles, 
pipettes, or other measuring glasses. The person thus designated shall 
so mark such bottles, pipettes, or other measuring glasses as are found 
correct in marks or characters which cannot be erased, which marks or 
characters shall stand as proof that they have been so tested; and no 
incorrect bottles, pipettes or other glasses shall be thus marked. The 
superintendent of the dairy school shall receive for such service the 
actual cost incurred and no more, the same to be paid by the persons 
or corporations for whom it is done. 


Sec. 2. Each and every person, who, either for himself or in the em- 
ploy of any other person, firm or corporation, manipulates the Babcock 
test, or any other test, whether mechanical or chemical, for the purpose 
of measuring the contents of butter fat in milk or cream as a basis for 
apportioning the value of such milk or cream, or the butter or cheese 
made from the same shall secure a certificate from the superintendent 
of the dairy school of the University of Vermont and State Agricultural 
College that he or she is competent and well qualified to perform such 


14 VERMONT AGRICULTURAL REPORT. 


work. The rules and regulations in the application for such certificate 
and in the granting of the same shall be such as the superintendent of 
the school may arrange. The fee for issuing such certificates shall in no 
case exceed one dollar, the same to be paid by the applicant tu the 
superintendent of the Dairy School and to be used by the superintend- 
ent in meeting the expenses incurred under this section. : 

Sec. 3. Any person or persons violating any of the provisions of this 
act shall, on conviction in court of competent jurisdiction, be fined not 
more than twenty-five dollars for the first offense, and not more than 
fifty dollars for each subsequent offense. It shall be the duty of every 
sheriff, deputy sheriff and constable to institute complaint against any 
person or persons violating any of the provisions of this act, and on 
conviction one-half of the fine shall go to the complainant and the 
balance to the State. 

Approved November 19, 1898. 


No. 82—AN ACT IN RELATION TO CREAMERIES AND 
CHEESE FACTORIES AND THE MANAGEMENT OF THE 
SAME. 


SECTION SECTION 
I. Owners of creameries to deliver to 4-5. Owners of creameries to make 
patrons monthly detailed state- monthly statement of total re- 
ment. ceipts of milk and pounds of 
2. Creameries must weigh, sample and butter produced. 
test milk. 6. Penalty for neglecting to comply 
3. Owners of cheese factories to deliver with act. 
to patrons detailed monthly state- 7. Act takes effect January 1, 1899. 
ment. 


It is hereby enacted by the General Assembly of the State of Vermont: 


Section 1. Every owner, operator or manager of a creamery in this 
State whether co-operative or proprietary, shall monthly make and 
deliver to each of the patrons of said creamery a statement of the num- 
ber of pounds of milk or cream such patron delivers for that month, to- 
gether with the test, pounds of butter fat, gain per cent. from the churn, 
and actual pounds of butter produced from said milk, and the price paid 
for the same shall be computed on the actual pounds of butter. 

Sec. 2. Any owner, operator or manager of any creamery, whether 
co-operative or proprietary, who sells or otherwise disposes of any of 
the milk received at such creamery shall weigh and carefully sample the 
same and shall test such samples for the purpose of ascertaining the 
number of pounds of butter fat in such milk sold, or otherwise disposed 
of, and the gain per cent. which is found to be the gain from the churn 


VERMONT AGRICULTURAL REPORT. 5) 


for that month shall be the one used in ascertaining the actual number 
of pounds of butter produced from such milk as is sold or otherwise 
disposed of. 


Sec. 3. The owner, operator or manager of any cheese factory in the 
State, whether co-operative or proprietary, shall make and deliver to 
each of the patrons of said factory a statement representing the number 
of pounds of milk he delivers for each month, together with the test 
and actual number of pounds of cheese produced by such milk for said 
month. And the price paid for the same shall be computed on actual 
number of pounds of cheese. 

Sec. 4. Every owner, operator or manager of a creamery in this 
State, whether co-operative or proprietary, shall make a statement each 
month of the total number of pounds of milk received for that month, 
together with the gain per cent. from the churn, and the actual number 
of pounds of butter produced from said milk and cream. 

Sec. 5. The statement mentioned in the preceding section shall be 
posted in a conspicuous place in said creameries. 

Sec. 6. Any manager or proprietor of any creamery in the State, who 
fails to comply with any of the provisions of this act, shall, on convic- 
tion in a court of competent jurisdiction be fined not less than fifty 
dollars nor more than two hundred dollars for each offense. 

Sec. 7. This act shall take effect January 1, 1899. 

Approved November 29, 1898. 


No. 82.—AN ACT TO PROTECT MILK DEALERS AND CON- 
SUMERS AGAINST THE UNLAWFUL USE AND DESTRUC- 
TION OF MILK CANS AND OTHER RECEPTACLES. 


SECTION SECTION 

I. Persons having names on cans may 3. Person mutilating such can fined or 
file in town clerk’s office descrip- imprisoned. 
tion of name; publication in news- 4. Person putting foul matter into can 
paper. punished. 

2. Person using such can so marked 5. Person concealing can brought be- 
fined for each can so used. fore a justice for hearing; search 

watrant. 


It is hereby enacted by the General Assembly of the State of Vermont: 


Section 1. All persons and corporations engaged in buying, selling 
or dealing in milk or cream in cans, jugs, bottles or jars, with their 
names or other marks or devices, branded, engraved, blown, or other- 
wise produced in a permanent manner in or upon such cans, jugs, bot- 
tles or jars, may file in the office of the clerk of the city or town in 
which their principal place of business is situated, a description of the 


16 VERMONT AGRICULTURAL REPORT. 


name or names, mark or marks, device or devices so used by them, and 
cause such description to be published once each week for four weeks 
successively in a newspaper published in the city or town in which said 
description has been filed as aforesaid except that where there is no 
newspaper published in such city or town then such publication may be 
made in any newspaper published in the county in which such city or 
town is situated. 

Sec. 2. Whoever without the consent of the owner takes and detains 
or uses in his business, sells, disposes of, buys, conceals or traffics in 
any milk or cream can, jug, bottle, or jar the owner oi which has com- 
plied with the provisions relating thereto in section one of this act, 
shall be punished for the first offense by a fine not exceeding five dol- 
lars, or by punishment in the house of correction for a term not ex- 
ceeding sixty days, for each can, jug, bottle or jar so taken, and de- 
tained or used in his business, sold, disposed of, bought, concealed or 
trafficked in, and for any subsequent offense by a fine not exceeding 
ten dollars, or by imprisonment in the house of correction for a term 
not exceeding six months, for each can, jug, bottle or ar so taken and 
detained or used in his business, sold, disposed of, bought, concealed or 
trafficked in as aforesaid. Possession by any person in the-transaction 
of his business of any such article the owner of which has complied 
with the provisions of section one of this act shall constitute prima 
facie evidence of the unlawful taking, use, detention, possession of or 
traffic in the same within the meaning of this act. 


Sec. 3. Whoever without the consent of any owner who has com- 
plied with the provisions of section one of this act wilfully destroys, 
mutilates, or defaces any can, jug, bottle or jar bearing such owner’s 
name, mark or device, or wilfully erases, mars, covers, or changes any 
word or mark branded, engraved, blown or otherwise produced, in a 
permanent manner in or upon any such can, jug, bottle or jar, shall be 
punished for the first offense by a fine not exceeding five dollars, or by 
imprisonment in the house of correction for a term not exceeding sixty 
days, for each can, jug, bottle or jar so destroyed, mutilated or defaced, 
or for each can, jug, bottle or jar upon which any word or mark has 
been erased, marred, covered or changed as aforesaid; and for any 
subsequent offense by a fine not exceeding ten dollars, or by imprison- 
ment in the house of correction for a term not exceeding six months, 
for each can, jug, bottle or jar so destroyed, mutilated or defaced, or 
for each can, jug, bottle or jar upon which any word or mark has been 
erased, marred, covered or changed as aforesaid. 


Sec. 4. Whoever puts any unclean or foul substance or matter into 
any milk or cream can, jug, bottle or jar, the owner of which has 
complied with the provisions of section one of this act, shall be pun- 
ished for the first offense by a fine of not less than fifty cents nor more 
than five dollars, for each can, jug, bottle or jar so defiled; and for any 
subsequent offense by a fine of not less than two dollars nor more 
than twenty dollars, for each can, jug, bottle or jar so defiled. 


VERMONT AGRICULTURAL REPORT, 17 


Sec. 5. Whenever any person or corporation having complied with 
the provisions of section one of this act, or mutilates, destroys of pol- 
lutes any butter crate or carriers, or the agent of any such person or 
corporation, shall make oath before any justice of the peace or munici- 
pal court, that he has reason to believe and does believe that any 
person or corporation has wrongfully in possession or is secreting any 
of his or its milk cans, jugs, bottles or jars, marked and described as 
provided in section one of this act, said justice of the peace or municipal 
court shall, if satisfied that there is reasonable cause for such belief, 
issue a search warrant to discover and obtain the same, and may also 
cause to be brought before him the person or an agent or employee of 
the corporation in whose possession such cans, jugs, bottles or jars 
are found, and shall thereupon inquire into the circumstances of such 
possession; and if said justice of the peace or municipal court finds that 
such person or corporation has been guilty of a wilful violation of sec- 
tions two, three or four of this act he shall impose the penalty prescribed 
in the section or sections so violated, and shall also award to the owner 
possession of the property taken upon such search warrant. 


Approved November 11, 1902. 


Nosa.c4— AN ACT TO,REGULATE. THE SALE OF CONCEN- 
TRATED COMMERCIAL FEEDING STUFFS 


SECTION SECTION 


1, Every lot of concentrated feeding- 


stuff shall have printed statement 


Penalty for obstructing director in 
discharge of his duties. 


affixed thereto; contents of state- g. Analysis of sample. 

ment. 1o. Adulteration of grain; penalty for. 
2. Concentrated commercial feeding- 11. Manufacturer notified if feeding- 

stuff defined. stuff is found adulterated; prose- 
3. Term does not include certain arti- cution of seller. 

cles. 12. Prosecution of parties in case of 
4. Analysis of feeding-stuffs; pay- second offense. 

ment for by state. 13. Distinct brands. 
6. Payment by state treasurer to direc- 14. Not to effect stock on hand. 

tor 15. Importer defined. 
6. Penalty for selling without state- 16. No. 83 Acts of 1898 repealed 

ment. 17. Takes effect December I, 1902. 
as 


Director of experiment station may 
enter premises where feeding- 
stuff is sold and take sample. 


It is hereby enacted by the General Assembly of the State of Vermont: 


Section 1. Every lot or parcel of any concentrated feeding stuff, as 
defined in section two of this act, used for feeding farm live stock, sold, 
offered or exposed for sale in this state, shall have affixed thereunto, in 
a conspicuous place on the outside thereof, a legible and plainly printed 
statement clearly and truly certifying the number and net pounds of 
feeding stuff in a package, the name, brand or trade mark under which 


18 VERMONT AGRICULTURAL REPORT. 


the article is sold, the name and address of the manufacturer or im- 
porter, and a chemical analysis stating the minimum percentages it con- 
tains of crude protein, allowing one per cent. of nitrogen to equal six 
and one-fourth per cent. of protein, and of crude fat, and the maximum 
percentage it contains of crude fiber, the several constituents to be de- 
termined by the methods adopted at the time by the association of 
official agricultural chemists; provided that the statement of the per- 
centage of crude fat may be omitted if it does not exceed three per 
cent., and that of the crude fiber if it does not exceed ten per cent. If 
the feeding stuff is sold at retail in bulk or put up in packages belong- 
ing to the purchaser, the agent or dealer shall, upon request of the 
purchaser, furnish him with the certified statement named in this 
section. 


Sec. 2. The term concentrated commercial feeding-stuff, as here 
used, shall include linseed meals, cottonseed meals, cottonseed feeds, 
pea meals, cocoanut meals, gluten meals, gluten feeds, maize feeds, 
starch feeds, sugar feeds, dried distiller’s grains, dried brewer’s grains, 
malt sprouts, hominy feeds, cerealine feeds, rice meals, oat feeds, corn 
and oat chops, corn and oat feeds, corn bran, ground beef or fish, 
scraps, meat and bone meals, mixed feeds other than those composed 
solely of wheat bran and middlings mixed together or with pure grains, 
provenders other than those composed of pure grains ground together, 
condimental stock and poultry foods, patented proprietary or trade- 
marked stock and poultry foods, and all other materials of a similar na- 
ture not included in section three of this act. 


Sec. 3. The term concentrated commercial feeding-stuff, as here 
used, shall not include hays and straws, the whole seed nor the un- 
mixed meals made directly from the entire grains of wheat, rye, barley, 
oats, Indian corn, buckwheat, India wheat and broom corn. Neither 
shall it include wheat, rye and buckwheat brans or middlings not mixed 
with other substances, but sold separately as distinct articles of com- 
merce, nor wheat bran and middlings mixed together and not mixed 
with any other substances, nor pure grains ground together, when un- 
mixed with substances other than wheat, rye or buckwheat brans or 
middlings. 

Sec. 4. The auditor of accounts is hereby directed to draw an order 
on the state treasurer for the sum of five hundred dollars annually in 
favor of the treasurer of the University of Vermont State Agricultural 
College, the same or such portion thereof as is found necessary, to be 
expended by the experiment station in the analysis of concentrated 
commercial feeding-stuffs. 


Sec. 5. So much of the appropriation granted under this act shall be 
paid by the state treasurer to the treasurer of said experiment station 
as the director of said experiment station may show by his bills has 
been expended in performing the duties required by this act, but in no 
case to exceed the amount of the appropriation received from the state 
treasurer under this act, such payment to be made quarterly upon the 


VERMONT AGRICULTURAL REPORT. 19 


order of the state auditor, who is hereby directed to draw his order for 
such purpose. The director shall annually publish a statement of the 
receipts and expenditures under this act. 


Sec. 6. Any manufacturer, importer, agent or person knowingly 
selling, offering or exposing for sale any concentrated commercial 
feeding-stuff, as defined in section two of this act, without the state- 
ment required by section one of this act, or stating that said feeding- 
stuff contains substantially a larger percentage of crude protien or 
crude fat, or substantially a smaller percentage of crude fiber, than 
is contained therein, shall, on conviction in a court of competent 
jurisdiction, be fined not more than fifty dollars for the first offense, 
and not more than one hundred dollars for each subsequent offense. 


Sec. 7. The director of the Vermont agricultural experiment station 
is hereby fully empowered and authorized in person or by deputy to 
enter any premises where feeding-stuffs are stored and to take a sample 
not exceeding two pounds in weight for analysis from any lot or pack- 
age of any commercial feeding-stuff, including the excepted materials 
named in section three, which may be in the possession of any manu- 
facturer, importer, agent or dealer in this State. Said sample shall be 
taken from a parcel or number of packages which shall be not less than 
five per cent. of the whole lot inspected, and shall be thoroughly mixed 
and placed in a suitable vessel, carefully sealed and a label placed 
thereon, stating the name or brand of the feeding-stuff or material 
sampled, the name of the party from whose stock the sample was 
drawn, and the time and place of drawing. And said label shall be 
signed by the director or his deputy; provided, however, that whenever 
requested said sample shall be taken in duplicate and carefully sealed 
in the presence of the party or parties in interest or their representa- 
tive, in which case one of said duplicate samples shall be retained by the 
director and the other by the party whose stock was sampled. The 
sample or samples retained by the director shall be for comparison 
with the certified statement named in section one of this act. 


Sec. 8. Any person who shall hinder, impede, or obstruct the director 
or his deputy, while in discharge of his duty under this act shall be 
deemed guilty of a misdemeanor, and upon conviction thereof, shall be 
fined not less than twenty-five dollars nor more than one hundred dol- 
lars for each offense. 


Sec. 9. Said director shall cause at least one sample of each brand or 
kind of feeding-stuff, collected as herein provided, to be analyzed an- 
nually. Said analysis may include determination of crude protein, 
crude fat, and such other ingredients as it is deemed advisable at any 
time to determine. The results of the analysis of the sample or sam- 
ples collected as herein provided, together with such additional infor- 
mation in relation to the character, composition and use thereof as cir- 
cumstances may advise, shall be published in reports, bulletins, special 
circulars, or elsewhere annually or more frequently as is deemed ad- 
visable. 


20 VERMONT AGRICULTURAL REPORT. 


Sec. 10. Any person who shall adulterate any whole or ground grain 
with milling or manufactured offals, or with any foreign substance 
whatever, or any bran or middlings made from the several grains or the 
mixtures of wheat brain, and middlings known in trade as mixed feed 
with any foreign substance whatever, for the purpose of sale, unless the 
true composition, mixture or adulteration thereof is plainly marked or 
indicated upon the packages containing the same, or in which it is 
offered for sale; or any person who knowingly sells or offers for sale 
any whole or ground grain, bran or middlings which have been so 
adulterated unless the true composition, mixture or adulteration is 
plainly marked or indicated upon the package containing the same, 
or in which it is offered for sale, shall, on conviction in a court of com- 
petent jurisdiction, be fined not less than twenty-five or more than one 
hundred dollars for each offense. 


Sec. ll. If any feeding-stuff, not guaranteed as provided in section 
one of this act, is proved on analysis to be adulterated, the director 
shall give to the manufacturer, importer, agent or seller, the thirty 
days’ notice hereinafter provided for in section twelve of this act, and 
upon their failure to comply with the law within that time, shall notify 
the state’s attorney for the county in which said feeding-stuff was 
offered for sale, to the end that the violator may be prosecuted. 

Sec. 12. The director of the Vermont agricultural experiment sta- 
tion, upon ascertaining any violation of this act for the first time, shall 
forthwith notify the manufacturers or importers in writing and give 
them not less than thirty days thereafter in which to comply with the 
requirements of this act. In cases of second or subsequent violation 
by the same party or parties, or in case, after a lapse of thirty days, 
and the requirements of this act remain still uncomplied with, it shall be 
the duty of said director to notify the state’s attorney of the county in 
which the violation of this act is claimed to have occurred, to the end 
that the violator may be prosecuted; but there shall be no prosecu- 
tion in relation to the quality of any commercial feeding-stuff if the 
same shall be found to be substantially equivalent to the statement of 
analysis made by the manufacturers or importers. 

Sec. 13. For all the purposes of this act commercial feeding-stuffs 
shall be considered as distinct brands when differing either in guar- 
anteed composition, trade mark, name, or in any other characteristic 
method of marking of whatever nature. 

Sec. 14. This act shall not affect stock on hand held by dealers De- 
cember first, 1902, nor parties manufacturing, importing or purchasing 
feeding-stuffs for their own use and not to sell in this state. 

Sec. 15. The term “importer,” for all the purposes of this act, shall 
be taken to mean all who procure or sell concentrated commercial 
feeding-stuffs made in other states. 

Sec. 16. Number eighty-three of the acts of 1898, and all acts or parts 
of acts inconsistent herewith are hereby repealed. 

Sec. 17. This act shall take effect December 1, 1902. 

Approved December 10, 1902. 


VERMONT AGRICULTURAL REPORT. 21 


No. 84—AN ACT TO PREVENT FRAUD IN THE SALE OF 
GARDEN SEEDS. 


It is hereby enacted by the General Assembly of the State of Vermont: 


Section 1. Every package of garden seeds offered for sale in the 
State of Vermont shall have the year in which they were grown plainly 
printed thereon. 


Sec. 2. Any person who offers for sale any garden seeds contrary to 
the provisions of Section 1 of this act or who puts a false date on any 


package of garden seeds, shall be fined not less than ten dollars for each 
offense. 


Sec. 3. This act shall take effect on the first day of July, 1899. 
Approved November 29, 1898. 


22 VERMONT AGRICULTURAL REPORT. 


Report of the Secretary. 


Hon. John G. McCullough, Governor: 


_ Sir.—I have the honor herewith to submit this, my sixth, annual re- 
port of the Board of Agriculture, for the year ending June 30th, 1904. 

Meetings were held in the month of August in connection with 
Pomona Granges. The last week in October several meetings were 
held, some of them being in connection with a fruit exhibit. The one 
in the town of Grand Isle was especially a decided success. There 
were on exhibition very many varieties of apples, pears, plums and 
other fruits that can be so abundantly produced in Grand Isle county, 
and which by reason of color, flavor and uniformity in size command the 
highest price. 

Some meetings were held in December, but owing to the holidays 
and the annual meetings of several agricultural associations more 
meetings were held in January and February than earlier. A few meet- 
ings were also held in March. 

During the year there have been more meetings than ever before dur- 
ing twelve months. Most of them were one day meetings of three 
sessions each, several of two sessions, afternoon and evening, and a 
few were evening lectures. 

The Board was ably assisted in its work by Col. J. H. Brigham, 
Assistant Secretary of Agriculture, Washington, D. C.; Prof. G. M. 
Gowell, Agricultural College, Orono, Me.; Prof. David M. Kelsey, 
Horticulturist, Durham, Ct.; Henry Van Dreser, Cobleskill, N. Y.; 
Prof. John Craig, Cornell University, N. Y.; Prof. W. M. Munson, 
Orono, Me.; Prof. H..S: Graves, Yale University; Ct.; Dro J. L, Hills; 
Director Experiment Station, Burlington; Dana H. Morse, of Ran- 
dolph, one of Vermont’s best grass growers, a picture of whose hay field 
is the frontispiece in this volume; Hon. T. L. Kinney, South Hero, Hor- 
ticulturist, who not only grows, but handles fruit successfully for the 
Vermont grower; John B. Candon, of Pittsford, one of Vermont’s pri- 
vate dairymen; George H. Terrill, of Morrisville, a very successful fruit 
grower and dairyman, and Amos J. Eaton of Royalton, who has found 
time in spite of his many cares to study the birds and plants. 

The Board was also aided much it its work by Hon. Mason S. 
Stone, who for several years was Superintendent of Education in 
Vermont; Dr. Henry D. Holton, of Brattleboro, the efficient Secretary 
of the State Board of Health, and Dr. Walter E. Ranger, present Super- 
intendent of Education. 

Good roads were discussed at some of the meetings by Hon. C. W. 
Gates of Franklin in a very entertaining and instructive manner. 


VERMONT .AGRICULTURAL REPORT. 23 


nn nn cee eEtdEEEEE EEE ESSE 


Meetings have been held jointly with the Horticultural Society and 
the Forestry Association. 

Although one of the coldest winters known for years, the Board 
was able to meet every engagement, sometimes, however, with uot a 
very warm reception until the stove was heated through. The attend- 
ance was very good, although some of the evening sessions were not so 
large as heretofore on account of the mercury being so far below zero. 

The Forestry Association was organized during the winter, and 
with its able corps of officers much good work is expected. 

The Good Roads Association, also just at work, may be looked to for 
good results. This is something every farmer is interested in. 

There is every indication of abundant crops. The hay crop, which 
is earlier than usual, will be above the average. Corn, oats and pota- 
toes are looking well. The dairyman, while just as busy with his herd, 
is not getting so good returns for his labor. Fruit promises an abund- 
ant crop. Seldom, if ever, has there been made more maple sugar of 
fine quality than this year. The Vermont maple sugar maker should 
take great pride in this product, for in this we lead all other manufac- 
tures, and the consumer is learning that a fine, pure article of maple 
sugar or syrup can be found among Vermont sugar makers. 

The pamphlet published last year by the Board, advertising the re- 
sources and attractions of Vermont, has had a great circulation. Sev- 
eral thousand have been distributed, being sent into every State in the 
Union and many to foreign countries. 

Vermont should devise ways and means whereby more complete 
statistical returns of her agricultural resources could be obtained. 

The scarcity of labor has become a serious question. It is of great 
importance that the farmers have sufficient assistance in both seed 
time and harvest, otherwise much loss. 

The possibilities for health, wealth and happiness in Vermont agricul- 
ture are greater than we imagine. One can raise the best of horses, 
cattle, sheep and swine; grow hay, corn, oats, wheat and potatoes; have 
the very best of the maple product, and also honey; and of fruit, the 
finest in flavor and largest in size. 

Living among the mountains with their invigorating air, charming 
scenery and variety of climate, one may have all these numberless bless- 
ings provided he has a contented mind and a love of manual labor. 


(C) J, ISIBILIL, Saercieiny. 


24 VERMONT AGRICULTURAL REPORT. 


ASSOCIATIONS. 


State Agricultural Society—President, Geo. Aitken, Woodstock; Sec- 
retary, C. M. Winslow, Brandon; Treasurer, J. W. Parker, Quechee. 

Vermont Dairymen’s Association—President, H. C. Bruce, Sharon; 
Secretary, F. L. Davis, North Pomfret; Treasurer, M. A. Adams, Derby. 

Vermont Maple Sugar Makers’ Association—President, Percy Chase, 
East Fairfield; Secretary and Treasurer, A. J. Croft, Enosburgh Falls. 

Vermont Jersey Cattle Club—President, H. W. Vail, Randolph; Sec- 
retary, T. G. Bronson, East Hardwick; Treasurer, N. L. Boyden, Ran- 
dolph. 

Green Mountain Cotswold Sheep Association—President, G. W. 
Flagg, Braintree; Secretary and Treasurer, A. A. Niles, Morrisville. 

Vermont Merino Sheep Breeders’ Association—President, C. H. 
Smith, Bridport; Secretary and Treasurer, Chas. A. Chapman, Ferris- 
burgh. 

Vermont Shropshire Sheep Association—President, James Atwell, 
Eden; Secretary and Treasurer, A. A. Niles, Morrisville. 

Vermont Horticultural Society—President, Geo. H. Terrill, Morris- 
ville; Secretary and Treasurer, William Stuart, Burlington. 

Vermont Bee Keeper’s Association—President, E. W. Cram; Secre- 
tary, W. G. Larrabee, Orwell; Treasurer, Hi. LL. Leonard, Brandon. 

Vermont Botanical Club—President, Ezra Brainard, Middlebury; 
Secretary, L. R. Jones, Burlington. 

Vermont State Poultry Association—President, H. W. Ballard, St. 
Albans; Secretary and Treasurer, H. M. Barrett, St. Albans. 

Vermont Morgan Horse Breeders’ Association—President, Ex-Gov. 
J. W. Stewart, Middlebury; Secretary, H. T. Cutts, Orwell; Treasurer, 
C. E. Pinney, Middlebury. 

The Vermont Good Roads Association—President, R. S. Currier, 
Barre; Secretary and Treasurer, H. M. McIntosh, Burlington. 

Vermont Forestry Association—President, W. J. Van Patten, Bur- 
lington; Secretary and Treasurer, Ernest Hitchcock, Pittsford. 

Ladies’ Auxiliary to Dairymen’s Association—President, Mrs. Etta 
W. Le Page, Barre; Secretary, Mrs. Edna S. Beach, Charlotte. 


VERMONT FAIRS, 1904. 


ADDISON COUNTY—Addison County Agricultural Society, Mid- 
dlebury, Aug. 30, 31, Sept. 1. President, F. C. Dyer, West Salisbury; 
Secretary, F. L. Hamilton, West Salisbury; Treasurer, C. E. Pinney. 
Orwell Farmers’ Club, Orwell, date not decided. President, J. H. 
Thomas; Secretary, H. D. Branch; Treasurer, E. M. Buttum. 


VERMONT AGRICULTURAL REPORT. 25 


BENNINGTON COUNTY-—Battenkill Valley Industrial Society, 
Manchester Center, date not decided. President, Egbert Smith; Secre- 
tary, D. H. Dyer; Treasurer, W. H. Roberts. 


CALEDONIA COUNTY—Caledonia Grange Fair, East Hardwick, 
Oct. 1. President, G. W. Lovejoy; Secretary, E. B. Fay; Treasurer, 
E. G. Smith. Caledonia Fair Ground Co., St. Johnsbury, Sept. 13, 14, 
15. President, T. R. Stiles; Secretary, H. A. Stanley; Treasurer, E. M. 
Taft. Ryegate and Wells River Dairymen’s Association, South Ryegate, 
Sept. 8, 9. President, George Cochran; Secretary, R. Farquharson; 
Treasurer, F. R. McColl. 


ESSEX COUNTY—Frontier Agricultural Society, Canaan, date not 
decided. President, H. S. Morrison; Secretary, C. N. Green; Treasurer, 
Edwin Green. 


FRANKLIN COUNTY—Franklin County Agricultural and Mechan- 
ical Society, Sheldon Junction, Aug. 30, 31, Sept. 1. President, C. W. 
Gates, Franklin; Secretary, E. A. Sturtevant, East Fairfield; Treasurer, 
George P. Twigg, St. Albans. 


LAMOILLE COUNTY—Lamoille Valley Fair Ground Co., Morris- 
ville, Sept. 20, 21, 22. President, George M. Powers; Secretary, O. M. 
Waterman; Treasurer, O. M. Waterman. 


ORANGE COUNTY—Bradford Agricultural and Trotting Associa- 
tion, Bradford, Aug. 30, 31, Sept. 1. President, T. J. Albee; Secretary, 
M. A. Jenkins; Treasurer, E. W. Cunningham. . Waits River Valley Ag- 
ricultural Society, East Corinth, date not decided. President, J. B. 
McLam; Secretary, A. C. Jackman; Treasurer, B. T. Holland. Union 
Agricultural Society, North Tunbridge, Sept. 27, 28, 29. President, N. 
H. Austin, Tunbridge; Secretary, W. W. Swan; Treasurer, H. R. Hay- 
ward, Tunbridge. Washington Agricultural Society, Washington, date 
not decided. President, W. C. Nye, East Barre; Secretary, G. H. Bige- 
low. 


ORLEANS COUNTY—Orleans County Fair Association, Barton, 
Sept. 6:97, 8, 9) President, Hi: Ht. Somers, Irasburg; Secretary; Dy. D. 
Bean; Treasurer, O. D. Owen. Memphremagog Fair Association, New- 
POLE datenmot decideda resident GeAen Erouty; Secretary. i Jey El 
Gaines; Treasurer, E. C. Blanchard. 


RUTLAND COUNTY—Western Vermont Agricultural Society, 
Fair Haven, Sept. 6, 7, 8.9. President, B. H. Norton; Secretary, F. A. 
Flory; Treasurer, C. R. Allen. Rutland County Agricultural Society, 
Rutland, date not decided. President, D. D. Burditt, Pittsford; Secre- 
tary, C. C. Pierce, North Clarendon; Treasurer, W. C. Landon. Union 
Driving Park Society, South Wallingford, date not decided. President, 
Bartlett Stafford, Tinmouth; Secretary, F. H. Earle; Treasurer, Z. T. 
Cook, Wallingford. 


WASHINGTON COUNTY—Dog River Valley Fair Association, 
Northfield, Sept. 13, 14, 15. President, I. T. Colby, Williamstown; 


26 VERMONT AGRICULTURAL REPORT. 


Secretary, F. G. Fisher; Treasurer. A. E: Denny.. Winooski: Valley 
Agricultural Association, Waterbury, Sept. 6, 7, 8, President, C. C. 
Warren; Secretary, Charles Keene; Treasurer, H. H. Brown. 


WINDHAM COUNTY—Valley Fair Association, Brattleboro, Sept. 
28, 29. President, George W. Pierce; Secretary, D. E. Tasker; Treas- 
liner wie h. iaylor: 


WINDSOR COUNTY-—Springfield Agricultural Society, Springfield, 
Sept. 13, 14. President, A. J. Crosby; Secretary, F. ©. Davis; Dreas- 
urer, Geo. F. Leland. Windsor County Agricultural Association, 
Woodstock. Sept. 30, Oct. 1, 2. President, F. S. Mackenzie; Secretary, 
Jase Eaton; Treasurer ©. El Enelish: 


OFFICIAL DIRECTORY 
OF THE 
VERMONT STATE GRANGE. 


Master—C. J. Bell, East Hardwick. 
Overseer—C. F. Smith, Morrisville. 
Lecturer—R. B. Galusha, South Royalton. 
Steward—D. H. Morse, Randolph. 

Assistant Steward—M. B. Roberts, Rupert. 
Chaplain—R. H. Holmes, Shoreham. 
Treasurer—F. B. Pier, Rawsonville. 
Secretary—A. A. Priest, Randolph. 

Gate Keeper—A. F. Lawrence, St. Johnsbury. 
Ceres—Mrs. C. J. Bell, East Hardwick. 
Pomona—Mrs. C. F. Smith, Morrisville. 
Flora—Mrs. R. B. Galusha, South Royalton. 
Lady Assistant Steward—Mrs. M. B. Roberts, Rupert. 


POMONA GRANGES. 


1. Chittenden County—I. R. Gleason, Master, Jericho; A. Walston, 
Secretary, West Milton. 

2. Shepherd—E. A. Gray, Master, St. Johnsbury Center; Myra 
Gordon, Secretary, Sutton. 

3. White River Valley—R. B. Galusha, Master, South Royalton; 
Mrs. Fannie M. Waldo, Secretary, Bethel. 


VERMONT AGRICULTURAL REPORT. 257) 


1A? 


12. 


Allen District—Leon A. Cutler, Master, Springfield; C. A. Gree- 
ley, Secretary, Gassetts. 

Windham County—W. S. Allen, Master, Jacksonville; Abbie A. 
Bennett, Secretary, E. Dummerston. 

Central Vermont—D. H. Morse, Master, Randolph; Albina 
Wakefield, Secretary, East Braintree. 

Washington—Eugene Smith, Master, Pawlet; Merritt B. Roberts, 
Secretary, Rupert. 

Harmony—I. J. Prescott, Master, Waterbury Center; Fred. M. 
Small, Secretary, Morrisville. 

Orange County—F. M. Bond, Master, Thetford; Irving Abbott, 
Secretary, South Newbury. 

Connecticut Valley—L. H. Morgan, Master, South Woodstock; 
E. D. Sawin, Secretary, Windsor. 

Saxtons River Valley—G. A. Haliday, Master, Bellows Falls; 
J. F. Alexander, Secretary, Saxtons River. 


SUBORDINATE GRANGES. 


Green Mountain, St. Johnsbury Center—B. A. Farnham, Mas- 
ter; Stella E. Allen, Secretary. 

Caledonia, East Hardwick—George Lovejoy, Master; G. F. 
Wheeler, Secretary. 

Enterprise, Lyndon—W. L. Park, Master, Lyndon Center; 
Carl Jones, Secretary, Lyndonville. 

Protective, Brattleboro—H. W. Sargent, Master; A. J. Currier, 
Secretary. 

Independent, Sheffield—E. P. Mathewson, Master, Wheelock; 
Mrs. C. H. Snelling, Secretary. 

White River, South Royalton—W. A. Farnham, Master; Mrs. 
G. L. Bingham, Secretary. 

Wide Awake, St. Johnsbury Center—H. J. Beck, Master, St. 
Johnsbury; E. H. Hallett, Secretary. 

Middlesex, Middlesex—George H. Rumney, Master, Mont- 
pelier; Fred A. Hills, Secretary, Montpelier. 

Williamstown, Williamstown—C. W. Cram, Master; Mrs. 
Charles Briggs, Secretary. 

Orion, South Woodstock—L. H. Morgan, Master; E. A. Ful- 
lerton, Secretary. 

North Branch, Worcester—M. P. Kent, Master; Ellen I. King, 
Secretary. 

Snowsville, East Braintree—C. E. Wakefield, Master, West 
Brookfield; K. H. Howard, Secretary, Randolph. 


28 


VERMONT AGRICULTURAL REPORT. 


Brookfield, Brookfield—George C. Smith, Master; Mrs. Sophia 
E. Follansbee, Secretary. 

Springfield, Springfield—Charles D. Cutler, Master; Bertha 
Whitcomb, Secretary, Chester Depot. 

Grafton, Grafton—J. W. Davis, Master; Mrs. Mabel Williams, 
Secretary. 

West River, Townsend—Fred H. Willard, Master; Mrs. A. A. 
Snow, Secretary. 

Industrial, Andover—Robert J. Wylie, Master; C. E. Spauld- 
ing, Secretary. 

Williams River, Chester Depot—C. K. Hazen, Master; Miss 
Lillie Hazen, Secretary. ; 

South Branch, Chester—L. A. Edson, Master; Mrs. M. L. War- 
ner, Secretary. 

West Branch, Landgrove—Not reported. 

Farmers, South Londonderry—M. A. Davis, Master; Hattie 
E. Abbott, Secretary. 

Mountain Home, Bondville—A. O. Colman, Master; H. C. 
Chatfield, Secretary. 

Vermont, Wardsboro—F. L. Hamlin, Master; Mrs. W. H. 
Hamilton, Secretary, East Jamaica. 

Broad Brook, Guildford Center—Lewis E. Jaqueth, Master, 
Guildford Center R. R. 3; Mrs. Mary E. Bullock, Secretary. 
Evening Star, Dummerston—Arthur L. Miller, Master, East 
Dummerston; Abbie A. Bennett, Secretary, East Dummers- 

ton. 

Essex Center, Essex Center—Mrs. F. W. Ayres, Master; Mrs. 
Alice Brown, Secretary. 

Maple Grove, Westminster West—J. P. Ranney, Master; Anna 
C. Clark, Secretary. 

Boyden, Westminster—O. E. Peck, Master; Mrs. Cora 
Blanchard, Secretary. 

Middle Branch, East Bethel—H. P. Riford, Master, South 
Randolph; A. P. Paine, Secretary, South Randolph. 

Dog River Valley, West Berlin—Dynes Gilpin, Master; Miss 
Addie B. Hewitt, Secretary. 

Guiding Star, West Halifax—Eli S. Cooke, Master; Mrs. War- 
ren Niles, Secretary. 

Victory, Wilmington—P. J. Fitch, Master; L. N. Boyd, Secre- 
tary. 

North River, Jacksonville—Leon B. Chase, Master; W. S. Al- 
len, Secretary. 


268. 


269. 


VERMONT AGRICULTURAL REPORT. 29 


Mt. Mansfield, Underhill—I. R. Gleason, Master, Jericho; R. 
A. Gleason, Secretary, Jericho. 

Vernon, Vernon—George K. Stebbins, Master; E. O. Lee, 
Secretary. 

West Randolph, Randolph—H. M. Totman, Master; Alice M. 
Herrick, Secretary. 

Mt. Anthony, Rupert—Henry Barden, Master; Burr Harwood, 
Secretary, Dorset. 

Dorset, Dorset—F. G. Stone, Master; J. H. Sheldon, Secre- 
tary. 

Lamoille, Morrisville—A. N. Boynton, Master; E. G. Sherwin, 
Secretary, Hyde Park. 

Waterbury, Waterbury Center—E. J. Foster, Master; Sister 
D. Adams, Secretary. 

Neshobe, Brandon—L. F. Nichols, Master; Mrs. L. F. Nichols, 
Secretary. 

Pleasant Valley, Rockingham—B. W. Damon, Master, Bellows 
Falls; H. B. Webb, Secretary. 

Memphremagog, Newport—A. P. Vance, Master; S. S. Beer- 
worth, Secretary, West Derby. 

Rising Star, Bethel—Pearl Savage, Master; Mrs. W. G. 
Brooks, Secretary. 

Woodlawn, West Milton—B. F. Gale, Jr., Master; Laura A. 
Allen, Secretary, Milton. 

Sutton, Sutton—G. N. Harriman, Master; Mary Doud, Secre- 
tary. 

Silver Leaf, Fairlee—E. P. Kendall, Master; Mrs. W. C. Ord- 
way, Secretary. 

Eclipse, Thetford—Charles S. Wilmot, Master, East Thetford; 
Jennie Emerson, Secretary, East Thetford. 

Mississquoi Valley, Troy—D. A. Ball, Master; Grace Evarts, 
Secretary. 

Clover Leaf, Bradford—R. E. Peavey, Master; A. M. Banks, 
Secretary. 

Pulaski, Newbury—J. A. Johnson, Master; Miss M. Helen 
Beckwith, Secretary. 

Blue Mountain, Ryegate—C. F. Smith, Master; Lottie A. 
Boardway, Secretary, South Ryegate. 

Pleasant Valley, West Waterford—E. H. Miles, Master, St. 
Johnsbury; Mrs. J. E. Curtis, Secretary. 

Washington, Washington—Leo W. Seaver, Master; Mrs. G. A. 
Bohonon, Secretary. 

Craftsbury, Craftsbury—S. R. Lathe, Master; A. S, Calder- 
wood, Secretary. 


VERMONT AGRICULTURAL REPORT. 


Glover, Glover—F. S. Phillips, Master; Mrs. A. E. Anderson, 
Secretary. 

Bomoseen, Castleton—L. N. Benedict, Master; Mrs. L. N. 
Benedict, Secretary. 

Mansfield Mountain, Stowe—J. Fred Campbell, Master; Mrs. 
J. F. Campbell, Secretary. 

Cavendish, Cavendish—Clarence Belknap, Master; Nellie J. 
Adams, Secretary. 

Ludlow, Ludlow—Guy Mayo, Master; Mrs. E. W. Johnson, 
Secretary. 

Dunmore, Salisbury—C. A. Bump, Master, West Salisbury; W. 
F. Bump, Secretary, West Salisbury. 

Ascutney, Windsor—H. N. Thomas, Master; Mrs. Josephine 
Piersons, Secretary. 

Brownington, Brownington—William Davies, Master; Marion 
E. Tinkham, Secretary. 

Dillingham, Duxbury— 

Gleaner, Brownsville—Fred C. Rich, Master; E. D. Sawin, Sec- 
retary, Windsor R. F. D. 2. 

Progressive, Hartland—J. D. Rogers, Master; F. A. Durphey, 
Secretary. 

Bridgewater, Bridgewater Corners—L. H. Spaulding, Master; 
Stella A. Briggs, Secretary. 

Golden Rod, East Corinth—E. S. Rowland, Master; George 
R. Brock, Secretary. 

Otter Creek, Clarendon—L. C. Squier, Master, North Claren- 
don; Gertrude Burr, Secretary, North Clarendon. 

Poultney, Poultney—W. W. Martin, Master; G. T. Cull, Secre- 
tary. 

Center, Hubbardton—M. C. Bresee, Master, Fair Haven R. F. 
D. 2; Mrs. William Hart, Secretary, Brandon R. F. D. 5. 

Willoughby, Barton Landing—C. B. Ordway, Master; Carrol 
Joslyn, Secretary. 

Good Will, Gaysville—R. E. Wilson, Master; Mrs. J. A. Chedel, 
Secretary. 

Mad River Valley, Waitsfield—Burton Ward, Master, More- 
town; G. M. Jones, Secretary. 

Northfield, Northfield—G. R. Andrews, Master; F. E. Bacon, 
Secretary. 

Eureka, Coventry—C. C. Sargent, Master; Mrs. Josephine 
Brooks, Secretary. 


Fall Mountain, Bellows Falls—Robert Foster, Master; George 
Halladay, Secretary. 


VERMONT AGRICULTURAL REPORT. 31 


Saxtons River, Saxtons River—H. FE. Richardson, Master; 
John F. Alexander, Jr., Secretary. 

Newfane, Newfane—W. Bruce, Jr., Master; Arthur Warren, 
Secretary. 

Hilltop, Lunenburgh—B. A. Taylor, Master; F. C. Currier, 
Secretary. 2 

Shoreham, Shoreham—R. H. Holmes, Master; Kent W. Mer- 
ritt, Secretary. 

Bridport, Bridport—Edward Nichols, Master; M. T. Wolcott, 
Secretary. 

Cornwall, Middlebury—T. P. D. Matthews, Master; Henry 
James, Secretary, R. F. D. 2. 

Riverside, Wheelock—G. L. Gerry, Master, South Wheelock; 
Mrs. A. F. Emerson, Secretary. 

McIndoes, McIndoes—C. I. Smith, Master; Belle Kent, Secre- 
tary, Monroe, N. H. i 

Capitol, Montpelier—Dr. Charles Newcomb, Master; Mrs. Ella 
F. Leland, Secretary. 

Otteauquechee, Taftsville—E. S. Morrill, Master; Laura T. 
Wood, Secretary. 

Lakeside, St. Albans Bay—C. G. Newton, Master, St. Albans 
R. D.; Owen Collins, Secretary, Swanton R. D. 1. 

Pittsford, Pittsford—L. S. Kendall, Master; Mrs. E. J. Leon- 
ard, Secretary, Pittsford Mills. 

Quechee, Quechee—Alex McInnes, Master; B. H. Alden, Sec- 
retary. 

East Montpelier, East Montpelier—H. M. Farnham, Master; 
Charles P. McKnight, Secretary. 

Calais, Calais—I. G. Robinson, Master; Ila E. Persons, Secre- 
tary. 
land; E. S. Slade, Secretary. 

Rutland Valley, Center Rutland—D. W. Temple, Master, Rut- 


Middlebury, Middlebury—George Chaffee, Master; Miss Edith 
M. Shedrick, Secretary. 


Grand View, Vergennes—J. C. Thomas, Master, Vergennes R. 
D 1; Mrs. Charles O’Bryan, Secretary, Vergennes R. D. 1. 


Valley, Hammondsville—E. W. Wilkins, Master, Felchville; 
Mrs. S. F. Roberts, Secretary, Felchville. 


Maple Valley, South Wallingford—G. W. Kelley, Master; Mrs. 
Ann N. Brown, Secretary. 


32 VERMONT AGRICULTURAL REPORT. 


POULTRY MANAGEMENT. 


By Prof. G. M. Gowell, Orono, Me. 


. 


At Lunenburgh, Dec., 1903. 


Many years practical experience in raising and keeping poultry and 
investigations in poultry breeding have resulted in the accummulation 
of a considerable fund of information on poultry management. The 
object of this paper is to outline this experience for the benefit of poul- 
try keepers, and help them discriminate between some of the wrong 
theories which have underlain much of the common practice of the 
past, and the better theories, which underlie other and newer methods 
that are yielding more satisfactory results. 

The difficulties attending artificial poultry keeping lie in the num- 
bers of small animals that make up the business. With most domestic 
animals the care-taker treats each one individually, and there is far less 
draft on the abilities of the herdsman with his large animals than on 
the manager of even a small poultry plant with its far greater num- 
bers of individuals. 

Labor is the costliest factor that enters into the management and 
equipment of a poultry farm. The cost of food required to produce a 
pound of beef, pork or chicken does not differ greatly, but while the 
dressed steer and pig sell for from 5 to 8 cents per pound, the chicken 
sells for from 15 to 20 cents per pound, and early in the season for much 
more. The differences in their selling prices represent the differences 
in the risk and the skill employed in their production. Furthermore, 
the increasing demand for choice articles of food will tend to main- 
tain these prices, even though the supply be greatly increased. The 
products of the poultry farms, the fresh seli-sealed eggs, each an un- 
broken package in itself, and the delicately flavored chickens, are among 
the choicest articles of food to be found in the markets. 

While poultry raising is exacting in its demands, there are no con- 
ditions imposed that cannot be compassed by persons of ordinary men- 
tal and physical capacity. In this as in other callings, the skill which 
comes from thorough training and the energy needed for persistent 
work are essential to the fullest success. 

The history of the poultry industry of this country is being rapidly 
made, these years, on the farms, village lots, and at the experiment sta- 
tions, and written in the minds of the thousands of earnest workers who 
are engaged in it. From this accumulated knowledge is to come, in 
the near future, a better, general understanding of the subject, which 
will enable men or women of ordinary ability to take up the work for 
themselves, in a small way, and proceed without making many of the 
mistakes that caused their predecessors to waste money and labor, 


VERMONT AGRICULTURAL REPORT. 33 


and lose heart. Poultry and egg production are as legitimate lines 
of work for persons of small or large means as are dairying, beef 
growing, sheep husbandry, or general or special crop production. Its 
advantages lie in its greater returns for its smaller capital investment. 
Its disadvantages lie in the demand for greater skill, patience and 
courage than will suffice for any other special or general farm indus- 
try. 


RAISING CHICKENS BY NATURAL, PROCESSES. 


Circumstances sometimes make it necessary to hatch and raise 
chickens by aid of the mother hen. While we do not like the method, 
we have practiced it; having at times as many as a hundred sitting hens 
along the side of a room—in two tiers—one above the other. An un- 
used tieup in a barn was taken for the incubating room and a plat- 
form was made along the side next to the barn floor. The platiorm 
was 3 feet above the floor and was 2 1-2 feet wide and 50 feet long. It 
was divided up into 50 little stalls or nests, each 1 foot wide and 2 
feet long, and 1 foot high. This left a 6-inch walk along in front of 
the nests, for the hens to light on when flying up from the floor. Each 
nest had a door made of laths at the front, so as to give ventilation. 
It was hinged at the bottom and turned outward. Across the center 
of each nest, a low partition was placed, so that the nesting material 
would be kept in the back end, the nest proper. For early spring 
work paper was put in the bottom of the nest, then an inch or two of 
dry earth, and on that the nest, made of soft hay. 


Whenever half a dozen hens became broody they were taken in from 
the hen house and put on the nests, each nest having a dummy egg 
in it; the covers were then shut up and nearly every hen seemed con- 
tented. In a day or two thirteen eggs were placed under each bird. 
Every morning the hens were liberated as soon as it was light, when 
they would come down of their own accord and burrow in the dry 
dust on the floor, eat, drink, and exercise, and in twelve or fifteen 
minutes, they would nearly all go onto the nests voluntarily. In the 
afternoons one would occasionally be found off the eggs, looking out 
through the slatted door. If she persisted in coming off she was ex- 
changed for a better sitter. The double nest is necessary, otherwise 
the discontented hen would have no room to stand up, except on her 
nest full of eggs, and she would very likely ruin them. With the 
double nest there was no danger of this, as she would step off the 
nest, go to the door, and try to get out. The arrangement was sat- 
isfactory and were it not for the lice, which were not easily gotten rid 
of, since the chicks grew with the mother hen, we would prefer it to 
some incubators we have used. 


The advantages of a closed room in which to confine the sitters are 
many, as the hens are easily controlled and do not need watching as 
they do when selecting nests for themselves, or when sitting in the 
same room with laying hens. A room. a dozen feet square could be 


34 VERMONT AGRICULTURAL REPORT. 


arranged so as to easily accommodate fifty sitters. Except for the 
small operator we would not encourage the use of sitting hens. 


For the accommodation of the hen with her brood of young chicks, 
the best arrangement consists of a close coop about 30 inches square, 
with a hinged roof, and a movable floor in two parts, which can be 
lifted out each day for cleaning. This little coop has a wire covered 
yard attached to it on the south side. The yard is 4 by 5 feet in size 
and a foot and a half high. Its frame is of 1x3 inch strips and is fasten- 
ed securely to the coop. The wire on the sides is of one inch mesh, 
but on top two inch mesh is sufficient. The coop is easily kept clean 
and the coop and yard can be set over onto clean grass by one per- 
son. 


The small run is sufficient for the first few weeks, but soon the 
chicks need greater range and then the farther end of the run can be 
lifted up 3 or 4 inches and they can pass in and out at will, while the 
mother will be secure at home, and they will know where to find her 
when they get cold or damp, and need brooding. Such a coop accom- 
modates 15 to 20 chicks until they no longer require brooding, after 
which several flocks are combined in one and put in a portable house 
on a grassy range. 


Whenever the hen is allowed to hatch, or to mother chicks, much 
care must be experienced or lice will get a foothold and ruin the birds. 
The free and frequent use of fresh insect powder upon the hen, work- 
ing it through the feathers to the skin, is one of the best methods 
for destroying the pests. Grease or oil are effective when applied to 
the heads and under the wings of young chicks, but care must be 
taken not to get too much on them, especially during the damp weather. 
The feeding of chicks raised in coops with their mothers does not vary 
much from those raised in brooders. 


RAISING CHICKENS BY ARTIFICIAL PROCESSES. 


Incubators have been so much improved that there are several 
kinds on the market that we feel sure will hatch as many chicks 
from a given lot of eggs as can be done by selected broody hens. 
They require little care, maintain an even temperature, and are 
easily adjusted to meet the increase in temperature arising from 
developments going on in the eggs. In some machines the mois- 
ture supply is automatic and adapted to the requirements. In 
others it has to be supplied, and skill is necessary in determining 
the quantity needed. The economy of the incubator is very great. 
A 360 egg machine will do the work of nearly 30 broody hens, 
and can be kept at work continually, if desired. We commenced 
our work in artificial incubation years ago, by trying to main- 
tain the temperature in a home-made wooden box, with double 
walls, by the use of jugs of warm water. By locating the box 
in a suitable room and keeping close watch on conditions, good 


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SER, 


VERMONT AGRICULTURAL REPORT. 35 


hatches were obtained. It was the best there was at that time, 
but the use of home-made incubators now, would be like turn- 
ing back into the days of the wooden plow. 


There are several kinds of good incubators, but the one which 
we have used with greatest satisfaction is the Cyphers, with its 
capacity of 360 eggs. We have used others that hatch as well, 
but the Cyphers requires less care. We have not tested many 
incubators and other makes that we have not used may be as 
good. 


The incubator room must be kept quite constant in tempera- 
ture. A cellar is a good place in which to run incubators if it 
is not so cold as to require the lamps to be run very high in order 
to maintain the necessary degree of warmth inside of the ma- 
chine. If several incubators are located in the same room, great 
care should be taken to provide proper ventilation, so that the ma- 
chine may be furnished with clean fresh air at all times. 


Where many machines are used, the hand turning of the eggs 
absorbs. considerable time. We have used several turning 
devices and conducted experiments to determine the differences 
between hand and machine turning, and have not yet received 
better hatches from the hand turned eggs. Machines that have 
automatic turning shelves will not hold quite as many eggs as 
when flat shelves are used, but the saving of time is of import- 
ance. 


A person should get thoroughly acquainted with a machine 
before putting the eggs in and then make changes and adjust- 
ments with great care, lest the results be extreme. We used to 
think it necessary to have the chickens hatched in March so that 
they might be ready for laying by November. By better meth: 
ods of feeding and treatment we can now delay the hatching until 
April, and the first half of May, and the pullets get to laying maturity 
as early in the season as formerly. 


We use indoor brooders, mostly, and very much prefer them to 
any outside brooders we have seen in use. The portable brooder 
houses are built on runners so that they may be readily moved 
about. The houses are 12 feet long, some of them are 6 and 
others 7 feet wide. Seven feet is the better width. They are 6 
feet high in front and 4 feet high at the back. The frame is of 
2x3 inch stuff; the door is double boarded. The building is 
boarded, papered and shingled all over. A door, 2 feet wide is 
in the center of the front and a 6 light, sliding window is on 
each side of it. A small slide is put in the door, near the top, 
by which ventilation may be obtained early in the season, before 
the windows can be kept open. Since shingles on the walls near 
the bottom are liable to be torn off in moving the houses, double 
boarding on the walls would be preferable. Two brooders are 
placed in each of these houses and 50 to 60 chicks are put with 


36 VERMONT AGRICULTURAL REPORT. 


each brooder. A low partition separates the flocks while they 
are young, but later it has to be made higher. The houses are 
large enough so that a person can go in and do the work com- 
fortably and each one accommodates 100 chicks until the cockerels 
are large enough to be removed. 

In the fall these houses are grouped together, 20 or 30 feet 
from each other, so as to make the care of the young chicks con- 
venient in early spring while the brooders are in use. 

About the 20th of June the grass is cut on some field near to 
the main poultry, or farm buildings, and the brooder houses are 
drawn out, with the contents of chickens, and located 50 to 75 
feet from each other, in lines, so that they may be reached with 
little travel. The chickens are shut into small yards, adjoining 
the houses, for about a week, after which they are allowed to run 
together. They mostly keep to their own houses, although they 
wander away quite long distances during the day, returning at feed 
time, and at night. 

The most satisfactory brooder that we have used is the “Peep 
O’ Day.’ The style that we like best has the cover and part of 
one side arranged to turn down, making an inclined run the 
whole width of the brooder, up and down which the little chicks 
can go without crowding. Some of the later styles of brooders 
made by-this company are not as satisfactory, as they have little 
passages, through which the chicks are to pass up and down, and 
they require more or less teaching before they will use them. 


Most kinds of brooders as now made, keep the chicks com- 
fortable, at desired temperatures, and have good means of ven- 
tilation. The great difficulty lies in the lamps used. The lamp 
apartments are small and the tendency is for the oil to become 
warm and form gases, which causes the flame to stream up and 
make trouble. Most brooder lamps have water pans between 
the oil tank and the burner which tend to keep the oil cool, but 
even with this precaution we have had two fires, one of which was 
very serious. The old Peep O’ Day lamp was of this kind, but 
the new ones are entirely different and by far the best of any we 
have seen. They have no water pans, but are so arranged that 
currents of cool air pass constantly over the oil tank and keep its 
contents cool. We have used these lamps, or stoves, for three years 
—last year more than twenty of them—and regard them as safe, for 
the oil has never become warm. 


TREATMENT OF YOUNG CHICKS. 


When the chicks are 30 to 40 hours old they are carried in 
warm covered baskets to the brooders, and 50 or 60 are put under 
each hover, where the temperature is between 95 and_ 100 
degrees. The temperature is not allowed to fall below 95 
degrees the first week, or 90 during the second week; then it is 


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EO -sS = 7s, 1 oe en 


VERMONT AGRICULTURAL REPORT, S7 


gradually reduced according to the temperature outside, care 
being taken not to drive the chicks out by too much heat, or to 
cause them to crowd together under the hover because they are 


cold. They should flatten out separately, when young, and a 
little later, lie with their heads just at the edge of the fringe of 
the hover. Under no condition are they allowed to huddle out- 


side of the brooder. They huddle because they are cold, and 
they should be put under the hover to get warm, until they learn 
to do so of their own accord. Neither are they allowed to stay 
under the hover too much, but are forced out into the cooler air 
where they gain strength in the day time. They are not allowed 
to get more than a foot from the hover during the first two days; 
then a little further away each day, and down onto the house 
floor about the fourth or fifth day, if the weather is not too cold. 
They must not get cold enough to huddle or cry, but they must 
come out from under the hover frequently. 


The floor of the brooder is cleaned every day and kept well 
sprinkled with sharp, fine crushed rock, known in the market as 
“chicken grit.” The floor of the house is covered with clover 
leaves, or hay chaff, from the feeding floor in the cattle barns. 
For raising winter chickens the long piped brooder house is 
indispensable, and it has many advantages when used at any 
season of the year. The advantages are especially great when 
raising chickens, if April or May prove to be cold and wet, for 
then the small houses are apt to be cold outside of the brooders. 


The expenditure is greater for the piped house, for the reason 
that colony houses should be provided in which the chickens may 
be sheltered after they leave the brooder house. In ordinary 
seasons we experience no difficulty in raising April and May hatched 
chicks in the small houses. With proper feeding, pullets hatched 
in these months are early enough to do good work throughout the 
year. 


FEEDING THE CHICKS. 


For feed for young chicks we make bread by mixing three 
parts corn meal, one part wheat bran, and one part wheat mid- 
dlings or flour, with skim milk or water, mixing it very dry, and 
salting as usual for bread. It is baked thoroughly, and when 
well done if it is not dry enough so as to crumble, it is broken up 
and dried out in the oven and then ground in a mortar or mill. 
The infertile eggs are hard boiled and ground, shell and all, in a 
sausage mill. About one part of ground egg and four parts of 
the bread crumbs are rubbed together until the egg is well di- 
vided. This bread makes up about one-half of the food of the 
chicks until they are five or six weeks old. Eggs are always used 
with it for the first one or two weeks, and then fine sifted beef scrap 
is mixed with the bread. 


38 VERMONT AGRICULTURAL REPORT. 


It may be that the bread is not necessary and that something 
else is just as good. We have tried many other foods, includ- 
ing several of the most highly advertised prepared dry chicken 
foods, but as yet have found nothing that gives us as good health 
and growth as the bread fed in connection with dry broken 
grains. 

When tthe chicks are first brought to the brooders, bread 
crumbs are sprinkled on the floor of the brooder among the grit, 
and in this way they learn to eat, taking in grit and food at the 
same time. After the first day the food is given in tin plates, 4 
to each brooder. The plates have low edges, and the chicks go 
onto them and find the food readily. After they have had the 
food before them for five minutes the plates are removed. As 
they have not spilled much of it, they have little left to lunch on 
except what they scratch for. In the course of a few days light 
wooden troughs are substituted for the plates. The bottom of 
the trough is a strip of half inch board, 2 feet long and 3 
inches wide. Laths are nailed around the edges. The birds are 
fed four times a day in these troughs until they outgrow them, as 
follows: Bread and egg or scrap early in the morning; at half- 
past nine o’clock dry grain, either pin head oats, crushed wheat, mil- 
lett seed or cracked corn. At one o’clock dry grain again, and the 
last feed of the day is of the bread with egg or scrap. 

Between the four feeds in the pans or troughs, millett seed, 
pin head oats and fine cracked corn, and later whole wheat, are 
scattered in the chaff on the floor for the chicks to scratch for. 
This makes them exercise, and care is taken that they do not find 
the food easily. 

One condition is made imperative in our feeding. The food is 
never to remain in the troughs more than 5 minutes before the 
troughs are cleaned or removed. This insures sharp appetites at 
meal time, and guards against inactivity which comes from over 
feeding. 

Charcoal, granulated bone, oyster shell and sharp grit are al- 
ways kept by them, as well as clean water. Mangolds are cut into 
slices, which they soon learn to peck. When the grass begins 
to grow they are able to get green food from the yards. If the 
small yards are worn out before they are moved to the range, green 
cut clover or rape is fed to them. 

After the chickens are moved to the range they are fed in the 
same manner, except that the morning and evening feed is made 
of corn meal, middlings and wheat bran, to which one-tenth as 
much beef scrap is added. The other two feeds are of wheat and 
cracked corn. One year we fed double the amount of scrap all 
through the growing season and had the April and May pullets well 
developed and laying through September and October. To our sor- 
row they nearly all moulted in December, and that month and Jan- 
uary were nearly bare of eggs. 


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‘by GNV OF SADVd NO G4AEIYOSSAG SASNOH AYLINOd 


VERMONT AGRICULTURAL REPORT. 39 


FEEDING THE COCKERELS FOR MARKET. 


When the chickens are moved to the field the sexes are sep- 
arated. The pullets are cared for as explained above. The 
cockerels are confined in yards, in lots of about 100, and fed 
twice daily on porridge made of 4 parts corn meal, 2 parts mid- 
dlings or flour, and one part fine beef scrap. The mixed meals 
are wet with skim milk or water—milk is preferred—until the 
mixture will just run, but not drop, from the end of a wooden 
spoon. They are given what they will eat of this in the morning 
and again towards evening. It is left before them until all have 
eaten heartily, not more than an hour at one time, after which the 
troughs are removed and cleaned. The cockerels are given plenty 
of shade and kept as quiet as possible. 


We have found our chickens that are about one hundred days 
old at the beginning to gain in four weeks’ feeding, from one and 
three-fourths to two and one-fourth pounds each and sometimes 
more. Confined and fed in this way they are meaty and soft 
and in very much better market condition than though they had 
been fed generously on dry grains and given more liberty. 
Poultry raisers cannot afford to sell the chickens as they run, 
but they can profit greatly by fleshing and fattening them as 
described. Many careful tests in chicken feeding have shown 
that as great gains are as cheaply and more easily made, when 
the chickens, in lots not to exceed 100, are put in a house with a 
floor space of 75 to 100 feet and a yard of corresponding size, as 
when they are divided into lots of 4 birds each and confined in 
latticed coops just large enough to hold them. Four weeks 
has been about the limit of profitable feeding, both in the large 
and small lots. Chickens gain faster while young. In every 
case birds that were one hundred and fifty to one hundred and 
seventy-five days old have given us comparatively small gains. 
The practice of successful poultrymen in selling the cockerels at 
the earliest marketable age is well founded, for the spring chicken, 
sold at Thanksgiving time is an expensive product. 


A very large proportion of the chickens raised in this State 
are sent to market alive, without being fattened, usually bringing 
to the growers from twenty-five to thirty-five cents each. The 
experiments referred to above indicate that they can be retained 
and fed a few weeks, in inexpensive sheds, or large coops with 
small runs, and sent to the markets dressed, and make good 
returns for the labor and care expended. The quality of the 
well covered, soft fleshed chickens, if not too fat, is so much 
superior to the same birds not specially prepared, that they will 
be sought for at the higher price. The dairy farmer is particu- 
larly well prepared to carry on this work as he has the skim milk 
which is of great importance in obtaining yield and quality of 
flesh. 


40 VERMONT AGRICULTURAL REPORT. 


THE WARMED HOUSE FOR HENS. 


This house. which was erected in 1898, is 16 feet wide and 150 
feet long. It faces the south and conforms nearly to the land 
surface, the east end being 3 1-2 feet lower than the west end. 
The sills are of 4x6 inch hemlock, placed flat, upon a rough stone 
wall which rests upon the ground surface, and varies from one 
to two feet in height. The earth is graded up to within six 
inches of the sills on the outside. The floor timbers are 2x8 
inches, placed 2% feet apart, and rest on the sills. The studs 
for the back wall are 2x4 stuff, 5 feet 8 inches long, and rest on 
the sills.) The front studs are 10 feet 6 inches long. All the 
studs are set 3 feet apart. Each 10 feet in length of the front 
of the building has one 12 light window of 10x12 glass. The 
top of this window comes within one foot of the plate. 
Directly underneath these windows and 6 inches above the floor, 
are other 3 light windows of 10x12 glass. The building is 
boarded, papered and shingled all over the outside, roof and 
walls. The floor is of two thicknesses of hemlock boards. The 
entire inside of the building is papered on the studs and rafters 
and sheathed with matched boards. The work was carefully done 
and good dead air spaces were obtained over the whole building. 

The building is divided into 15 ten-foot sections. The close 
partitions between the pens are 2 feet high and are made of 2 
inch plank. They form strong trusses, to which the studs sup- 
porting the central plate are strongly nailed. This saves the 
floor from sagging from the weight of the roof when it is cov- 
ered with snow. An elevated plank walk, 4 feet wide, runs along 
the whole length of the front of the building and rests on the 
cross partitions just mentioned. The walk is 2 1-2 feet above the 
floor and allows the hens to occupy the whole floor space. This 
part of the floor is lighted from the front, by the small windows 
spoken of above. Above the close partition the pens are sep- 
arated from each other and the walk by wire netting of 2 inch 
mesh. Light, wooden frame doors, covered with wire, and hung 
with double acting spring hinges, are in every cross partition, 
and also in the partition between the elevated walk and each 
pen. 

The back ends of the cross partitions, 4 feet out from the back 
wall, ‘are carried up to the roof, so as to protect the hens from 
currents of air while on the roosts. The roost platform is along 
the back wall. Four trap nests described hereafter, of our own devising 
and construction, are placed at the back of the house, the end of the 
roost platform. 


All the windows are double. Eight of the large outside ones 
are hinged at the top and kept hasped out one foot at the bottom, 
except in the roughest weather, and cold winter nights. This 


furnishes ventilation without drafts, as the position of the outside 
windows prevents strong currents of air from entering. 


VERMONT AGRICULTURAL REPORT. 41 


Although this house was thoroughly built, we found that the 
windows had to be closed during rough winter weather, or water 
would freeze quite hard inside the building. Closing the win- 
dows caused dampness and frost on the walls, and the straw lit- 
ter absorbed the moisture and became, while yet clean, disagree- 
able to the hens. A hot water heater was placed in a pit at the 
lower end of the building, and one line of two inch pipe was car- 
ried under the roosts to the upper end of the building and re- 
turned to the boiler. By use of this heater the building is kept 
above the freezing point at all times, and there is not much trouble 
from moisture except when extremely cold weather necessitates the 
closing of the windows. 


The birds in this house have always been in excellent health, and 
have never shrunk in their egg yields from cold weather except 
one season, when coal was not procurable and the temperature ran 
low. 

The ease with which the hens are cared for, the availability 
of the entire floor space, and the welfare and productiveness of 
the birds kept here, commends this building as one of the best. 
It was planned and constructed so as to obtain conditions neces- 
sary for the welfare of the birds and economize the labor involved 
in their care at as small cost as was consistent with quality. Not 
a single part was made for show. While a single walled build- 
ing would have cost less, it would not have kept the hens warm 
or given protection from dampness, that prevails in close single- 
walled houses. 


THE PIONEER ROOSTING CLOSET HOUSE. 


A dozen years ago several little houses, each 10 feet square, 
were built for colonies of hens. They were well built and warm, 
but were apt to be damp and lined with white frost in very cold 
weather, when the windows had to be kept shut to save the birds 
from suffering at night. Another feature against them was 
their size. A person can not care for hens in so small a_ pen 
without keeping them in a condition of unrest, for they fear 
being cornered in so small a room. Three years ago one of 
these 10 feet square houses was taken for a nucleus and an addi- 
tion made, so that the reconstructed house was 10 feet wide and 
25 long. The end of the old house was taken out, so that there 
was one room with a floor space of 250 square feet. The walls 
were about 5 1-2 feet high in the clear, inside of the building. 
The whole of the front wall was not filled in, but a space of three 
feet wide and 15 feet long was left just under the plate. This space 
had a frame, covered with white drilling, hinged at the top on 
the inside, so it could be let down and buttoned during driving 
storms and winter nights, but hung up out of the way at all other 
times. The roost platform extended the whole length of the 


42 VERMONT AGRICULTURAL REPORT. 


back of the room. It was 3 feet 4 inches wide and 3 feet above 
the floor. The back wall and up to the roof for 4 feet was lined 
and packed hard with fine hay. The packing also extended part 
way across the ends of the room. 

Two roosts were used, but they did not take the whole length 
of the platform, a space of 4 feet at one end being reserved for a 
crate where broody hens could be confined, until the desire for 
sitting should be overcome. The space, from the front edge of 
the platform up to the roof, was covered by frame curtains of 
drilling, similiar to the one on the front wall. The cloth curtains 
were oiled with hot linseed oil. They were hinged at the top 
edge and kept turned up out of the way during day time, but 
from the commencement of cold weather until spring they were 
closed down every night after the hens went to roost. The hens 
were shut in to this close roosting closet and kept there nights, 
and released as early in the morning as they could see to scratch 
for the grain which was sprinkled in the 8 inch deep straw on the 
floor. 

The roosting closet was closely observed and has never been 
damp, or its odors offensive when opened in the mornings. 
There was very little freezing in the closets in the ‘ coldest 
weather. The birds seemed to en oy the coming out of the warm 
sleeping closets down into the cold straw, which was never damp, 
but always dry, because the whole house was open to the _ out- 
side air and sun every day. There were no shut off corners of 
floor or closet that were damp. We _ used this building through 
three winters, with 50 hens in it, and have not had a case of sick- 
ness in it yet. Not a case of cold or snuffles has developed from 
sleeping in the closet with its cloth front, and then going directly 
down into the cold room and spending the day in the open air. 

The birds have laid as well as their mates in the large warmed 
house have done; averaging last year above 150 eggs. each. 
Their combs have been red and their plumage bright, and they 
have given every evidence of perfect health and vigor. While 
they are on the roosts, in bed, they are warm. They come down 
to their breakfast and spend the day in the open air. Such treatment 
gives vigor and snap to the human, and and it seems to work equally 
well with the hen. 

The results of the three years use of this house have been such 
that we feel very sure that this is one of the right systems of 
treatment and housing of hens, and it was decided to build sev- 
eral houses on the same plan and join them together under one 
roof, as one house. 


THE CURTAIN-FRONT HOUSEK FOR HENS. 


This building was erected in 1903 and is 14 feet wide and 150 
feet long. The back wall is 5 1-2 feet high from floor to top of 


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‘ASNOH LNOYS-NIVLYNO 43O SNOILOAS OMI ‘GS ‘514 


VERMONT AGRICULTURAL REPORT. 43 


plate inside, and the front wall is 6 2-3 feet high. The roof is of 
unequal span, the ridge being 4 feet in from the front wall. The 
height of the ridge above the floor is 9 feet. The sills are 4x6 
inches in size and rest on a rough stone wall laid on the surface 
of the ground. A central sill gives support to the floor which at 
times is quite heavily loaded with sand The floor timbers are 
2x8 inches in size and are placed 2 feet apart. The floor is two 
thicknesses of hemlock boards. All of the rest of the frame is 
of 2x4 inch stuff. The building is boarded, papered and shingled, 
on roof and walls. The rear wall and 4 feet of the lower part of 
the rear roof, are ceiled on the inside of the studding and plates, 
and packed, very hard, with dry sawdust. In order to make the 
sawdust packing continuous between the wall and roof, the wall ceil- 
ing is carried up to within 6 inches of the plate, then follows up in- 
clining pieces of studding to the rafters. The short pieces of studding 
are nailed to the studs and rafters. By this arrangement there are 
no slack places around the plate to admit cold air. The end walls 
are packed in the same way. The house is divided by close board 
partitions into seven 20 foot sections; and one 10 foot section is re- 
served at the lower end for a feed storage room. 


Each of the 20 foot sections has two 12 light, outside windows 
screwed onto the front, and the space between the windows, which is 
8 feet long, and 3 feet wide, down from the plate, is covered during 
rough winter storms and cold nights, by a light frame, covered with 10 
ounce duck, closely tacked on. This door, or curtain is hinged at the 
top and swings in and up to the roof when open. 


A door 2% feet wide is in the front of each section. The roost plat- 
form is at the back side of each room and extends the whole 20 feet. 
The platform is 3 feet 6 inches wide and is 3 feet above the floor. The 
roosts are of 2x3 inch stuff placed on edge and are 10 inches above the 
platform. The back one is 11 inches out from the wall and the space 
between the two is 16 inches, leaving 15 inches between the front roost 
and the duck curtain, which is sufficient to prevent the curtain being 
soiled by the birds on the roost. The two curtains in front of the roost 
are similar to the one in the front of the house. They are each 10 feet 
long and 30 inches wide, hinged at the top and open out into the room 
and fasten up when not. in use. Great care was exercised in con- 
structing the roosting closets, to have them as near air tight as possible, 
excepting what may be admitted through the cloth curtain. 


Single pulleys are hung at the rafters, and with half inch rope fast- 
ened to the lower edge of the curtain frames they are easily raised or 
lowered and kept in place. At one end of the roosts, a space of 3 feet 
is reserved for a cage for broody hens. This being behind the curtain, 
the birds have the same night temperature when they are transferred 
from the roosts to the cage. 


Six trap nests are placed at one end of each room, and four at the 
other. They are put near the front so that the light may be good for 


44 VERMONT AGRICULTURAL REPORT. 


reading and recording the number on the leg bands of the birds. 
Several shelves are put on the walls, 1% feet above the floor, for shell, 
grit, bone, etc. The doors which admit from one room to another, 
throughout the building, are frames covered with 10 ounce duck, so as 
to make them light. They are hung with double acting spring hinges. 
The advantages of having all doors push from a person are very great, 
as they hinder the passage of the attendant, with his baskets and pails, 
very little. Strips of old rubber belting are nailed around the studs 
which the doors rub against as they swing to, so as to just catch and 
hold them from opening too easily by the wind. Tight board partitions 
were used between the pens instead of wire, so as to prevent drafts. 
A platform 3 feet wide extends across both ends and the entire front of 
the building, outside. 


The house is well made of good material and should prove to be 
durable. It costs about $850. A rougher building with plain instead 
of trap nests, with the roof and walls covered with some of the pre- 
pared materials, instead of shingles, could be built for less money, and 
would probably furnish as comfortable quarters for the birds for a 
time, as this building will. 


This house accommodates 350 hens—50 in each 20 foot section. It 
was not ready for occupancy until the 6th of December. Since then 
there has been some very severe weather, considerably below zero at 
night and about zero during the day, with a good deal of high wind. 
During this rough weather the bedding on the floor has kept com- 
paratively dry; and the voidings on the platform, as found when the 
curtains were raised in the mornings, have been but slightly frozen. 
The yields of eggs during this severe weather and the week immediately 
following it, were not below those immediately preceding it. It should 
be borne in mind that had the weather been mild during that time the 
hens probably would have increased in production, rather than remained 
stationary. They were doubtless affected by the severe weather, but 
not seriously, as they began to increase in production very soon after 
the weather became usual for midwinter. 


THE YARDS 


The yards to most poultry houses are at the south, or sheltered sides 
of the buildings, to afford protection during late fall and early spring, 
when cold winds are common. The north house has yards on both 
north and south sides with convenient gates. The south yards are 
used until the cold winds are over in spring, when they will go to the 
north yards, which are well set in grass sod. With the new curtain 
front south house the yards are to be on the north side only. The birds 
will be kept in the building until the weather is suitable for opening 
the small doors in the rear wall. The necessity for getting them out 
from the open front house, where they are really subject to most of the 
out of door conditions during the day time, is not so great as when 
they are confined in close houses, with walls and glass windows. The 


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VERMONT AGRICULTURAL REPORT. 45 
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use of the rear yards only may not prove satisfactory. If, however, 
as good yields of eggs and health of birds result, many decided ad- 
vantages will be obtained by dispensing with front yards. The clear 
open front of the house allows teams to pass close to the open door 
of the pens for cleaning out worn material, and delivering new bedding, 
and also in allowing attendants to enter and leave all pens from the 
outside walk, and reach the feed room without passing through inter- 
vening pens. 


TRAP NESTS. 


The nest which we use is original with us. It is very simple, inex- 
pensive, easy to attend and certain in its action. It is a box-like 
structure without front end or cover, 28 inches long, 13 inches wide 
and 16 inches deep, inside measure. A division board with a circular 
opening 71% inches in diameter is placed across the box, 12 inches from 
the rear end and 15 inches from the front end. The rear section is 
the nest proper. Instead of a close made door at the entrance, a light 
frame of 1x1% inch stuff is covered with wire netting of one inch mesh. 
The door is 10 inches wide by 10 inches high, and does not fill the entire 
entrance, a space of two inches being left at the bottom, and one 
inch at the top, with a good margin at each side, to avoid friction. It 
is hinged at the top and opens up into the box. The hinges are placed 
on the front of the door rather than at the center or rear, the better 
to secure complete closing action. The trap consists of one piece of 
stiff wire about three-sixteenths of an inch in diameter and 22 inches 
long. This piece of wire is shaped so that a section of it, 11 inches 
long, rests directly across the circular opening in the division board and 
is held in place by two clamps, one on either side of the circular opening. 
The clamps fit loosely and the slots are long enough to allow the wire 
to work up and down about three inches, without much friction. The 
next section of the wire is eight inches long and it is bent so that it 
is at right angles with the eleven inch section. It passes along the 
side of the box eleven inches above the floor, back toward the entrance 
door and is fastened strongly to the wall by staples, but yet loosely 
enough so that the wire can roll easily. The remaining section of the 
wire, which is three inches long, is bent toward the center of the box, 
with an upward inclination, so that it supports the door when it is 
open and rests upon it. The end of the wire is turned over smoothly, 
forming a notch into which the door may slip when opened. 


As the hen passes in under the open door and then through the cir- 
cular opening to the nest, she raises herself so that her keel may pass 
over the lower part of the division board, and her back presses against 
the horizontal wire, as she passes it, and lifts it enough so that the 
end supporting the door slides from under it, and the door swings down 
and passes a wire spring, near the bottom of the box, at the entrance, 
which locks it and prevents the hen from escaping, and others from en- 
tering. 


46 VERMONT AGRICULTURAL REPORT. 


The double box with nest in rear is necessary, as when a hen has laid 
and desires to leave the nest, she steps out into the front space and 
remains there, generally trying to escape, until she is released. With 
one section only she would be very likely to crush her egg by stepping 
upon it and learn the pernicious habit of egg-eating. 


The boxes are placed four in a block, and slide in and out like 
drawers and can be carried away for cleansing when necessary. Four 
nests in a pen have accommodated 20 hens, by the attendant going 
through the pens once an hour, or a little oftener, during that part of 
the day when the hens are busiest. Earlier and later in the day his 
visits have not been so frequent. To remove a hen, the nest is pulled 
part way out and as it has no cover, she is readily lifted up, and the 
number on her leg band is noted on the record sheet, that is tacked up, 
close at hand. After having been taken off a few times they do not 
object to being handled, the most of them remaining quiet, apparently 
expecting to be picked up. 

Before commencing the use of trap nests, it was thought that some 
hens might be irritated by the trapping operation and object to the 
noise incident to it, but we have not found an individual that appeared 
to be annoyed by it, and we have used Leghorns, Brahmas, Wyan- 
dottes and Plymouth Rocks. The amount of time required in caring 
for the trap nests, so far as our work goes, can only be estimated, as 
the time varies from one day to another, and having only fifty-two 
nests in operation, the attendant’s time was divided with other duties. 
By noting the total time used per day in caring for the nests, when 
the hens were laying most heavily, it is believed that one active person 
devoting his entire time to trap nests, like ours, would take care of 
400 to 500 nests used by 2,000 to 2,500 hens. When commencing the 
year’s work he would need assistance in banding the birds, but after 
that was done he could care for the nests without assistance until mid- 
summer, when the egg yields would probably be diminished and a part 
of his time could be spared for other duties. 


One of the first difficulties encountered was with the leg bands. We 
procured and used all of the bands that appeared to be durable, and not 
likely to be lost off. Several kinds were easily put on but would last 
only a few weeks or months before they would be loosening or break- 
ing, and we finally adopted a make, that consists of a fairly broad metallic 
band encircling the leg, with the ends held together by small brass 
spring rings. These rings would sometimes get broken or lost out and 
we put in two instead of one. Even then, when hens were moulting, 
broody, or for other reasons not frequently handled and the rings ex- 
amined, the bands would sometimes get off. Bands with duplicate 
numbers and double rings are now used on both legs and the likelihood 
of losing the identity of a bird is small. 


When not using trap nests, the following is a very satisfactory nest. 
It is a foot wide, a foot high and three feet long with cover. A parti- 
tion in the middle has an opening just large enough to admit the pas- 


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VERMONT AGRICULTURAL REPORT. 47 


sage of a hen. The nest openings are away from the light and when 
a hen goes to the nest and looks in she blocks the opening and shuts 
out the light and does not see the eggs plainly. The temptation to med- 
dle and break them is thus removed. 


FEEDING THE HENS. 


For twenty-one years we have been at work with the same family of 
Barred Plymouth Rocks and have learned one way to feed and handle 
them to secure eggs, and to avoid the losses which are so common 
to mature hens of that breed, from over fatness. Other methods of 
feeding may be as good or even better. While it is true that only the 
full fed hen can lay to the limit of her capacity, it is equally true that 
full feeding of the Plymouth Rocks, unless correctly done, results 
disastrously. 

Years ago the “morning mash,” which was regarded as necessary to 
“warm up the cold hen,” so she could lay that day, was given up and it 
was fed at night. The birds are fed throughout the year daily as fol- 
lows: Each pen of twenty-two receives one pint of wheat in the deep 
litter early in the morning. At 9:30 A. M. one-half pint of oats is fed to 
them in the same way. At 1 P. M. one-half pint of cracked corn 
is given in the litter as before. At 3 P. M. in winter and 4 P. M. in 
summer they are given all the mash theywill eat up clean in half an 
hour. The mash is made of the following mixture of meals: 200 Ibs. 
wheat bran; 100 lbs. corn meal; 100 Ibs. wheat middlings; 100 lbs. linseed 
meal; 100 lbs. gluten meal; 100 lbs. beef scrap. The mash contains one- 
fourth of its bulk of clover leaves and heads, obtained from the feeding 
floor in the cattle barn. The clover is covered with hot water and al- 
lowed to stand for three or four hours. The mash is made quite dry, 
and rubbed down with the shovel in mixing, so that the pieces of clover 
are separated and covered with the meal. Cracked bone, oyster shell, 
clean grit and water are before them all of the time. Two large man- 
golds are fed to the birds in each pen daily in winter. They are stuck 
onto large nails which are partly driven into the wall, a foot and a 
half above the floor. Very few soft shelled eggs are laid and, so far as 
known, not an egg has been eaten by the hens during the last five years. 

We are testing another method of feeding with several pens of hens 
this year. It consists of the morning, 9.30 A. M., and 1 P. M. feeding 
of dry food in the litter as usual, but instead of the mash at 3 P. M. 
all the dry cracked corn they will eat is given in troughs. Beef scrap is 
kept before the birds at all times, in elevated troughs where they 
cannot waste it. They are supplied with grit, oyster shell, bone and 
mangolds. Dry clover leaves and chaff are given them on the floor 
each day. One pen of 30 hens was fed through last year in this way with 
good results, and 150 hens are being fed on the dry food, through this 
year, in comparison with a like number of their mates that are having 
mash at the 3 P. M. feeding, as usual with us. 


48 VERMONT AGRICULTURAL REPORT. 


POTATOES, RAISED AT A PROUT 


By D. H. Mors#, RANDOLPH, VT. 


That potatoes can be profitably raised here in Vermont upon soil 
which is pronounced poor, worn-out, etc., there is no reasonable doubt; 
and it was the making of some such statement as the above in the pres- 
ence of the Secretary of the Board of Agriculture that brought a request 
for an article relative to my experience along this line. 

April 1, 1902, about seventeen acres of land were purchased for the 
purpose of planting an apple orchard. About eleven acres of the 
land had for years been poorly tilled and fertilized and hence light 
crops of any variety were the certain yield. Two of the eleven acres 
were at the time of purchase plowed and corn was raised on same 
that season. The remainder was in grass, which was light and con- 
tained a big sprinkling of sorrel. The other six acres were never 
plowed, and had generally been used for a pasture, and a first-rate 
poor one at that. 

In the autumn of 1902 the eleven-acre field was plowed to a depth of 
about five inches, which was some two inches deeper than previous 
plowings, and as deep as a strong team could well plow it, the land being 
very hard and dry. Late in October this plat was planted to apple trees, 
set in rows thirty-three feet apart. In the following April the land was 
re-plowed to a depth of fully seven inches, thoroughly pulverized, mak- 
ing a fine, soft and deep seed bed. 

The land was then furrowed out into rows four feet apart, putting 
eight rows between each two rows of apple trees, and planted to pota- 
toes of the Green Mountain variety. Ten bushels per acre were used for 
seed, and all treated with formalin to prevent scab. They were dropped 
by hand about ten inches apart, one piece in a hill, and covered with 
a small plow drawn by one horse. The work of planting was done in 
April. The fertilizer used was Bowker’s high grade potato phosphate, 
six hundred pounds to the acre being applied. The fertilizer was applied 
with a double row Eureka corn planter after the potatoes were planted. 
Four days after planting the land was harrowed with a light fine corn 
harrow. The same was repeated twice more before the potatoes came 
up. The weather continued dry for six weeks and there were not a few 
missing hills. 


Weekly cultivation was kept up among the potatoes until about the 
10th of August. No hand hoeing was done upon the piece from first to 
last. The 15th of July the potatoes were sprayed with paris green for 
bugs, and Bordeaux mixture for blight. Formula: 50 gallons water, 6 
Ibs. lime slacked in water, 4 Ibs. blue vitriol dissolved and 1 lb of paris 


VERMONT AGRICULTURAL REPORT. 49 


green, all strained and applied with an Empire King pump, with a 
four-row sprayer attached, mounted on two wheels and drawn by one 
horse. They were sprayed August lst again with same mixture, and 
again August 15, the green being omitted the last time. 


The tubers were smooth and little or no rot was found. The vines 
remained green and fresh until deadened by frosts. Of the eleven 
acres under cultivation there were only about eight actually in potatoes, 
owing to the missing rows that were ocupied by the trees and the wide 
headlands surrounding the entire plat. 


The cost of producing the two thousand bushels of merchantable 
tubers was twenty-one and a half cents per bushel, or just about half 
what the potatoes netted us in the market. The potatoes were taken 
from the field to the car and thence to the Boston market. In com- 
puting the cost of production forty dollars’ worth of machinery was 
included, which is now on hand with no great shrinkage in value. 


About sixteen acres of the seventeen are now set to apple trees and 
under a state of cultivation similar to that of last season, and planted 
to potatoes. To say the least, the trees are doing finely and the ones 
set in the autumn of 1902 are making a promising growth. The soil is 
a black loam and inclines toward the east. The orchard if well cared 
for promises to be a “thing ’of beauty.” 


50 VERMONT AGRICULTURAL REPORT. 


THE MAKE-UP OF THE SOIL: 


JosEPH L. HILLS, 
Director Experiment Station, Dean Agricultural Department, 


University of Vermont. 


In last year’s report I wrote “The Story of the Making of the Soil.” 
It was a tale which has been many times told, but which I rewrote— 
not that I had anything new to say—but with the hope that I might 
interest some Vermont boys and girls in the story of the way in 
which the greatest of all farm tools, the soil, was made. I pointed out 
how the soil was born of rock; how in the early days the volcanoes, 
earthquakes, hot springs, heat, pressure ‘and the like were the great 
rock crushers, disintegraters and dissolvers; and how to-day the less 
spectacular, but not less potent, effects of the weather, the wind and 
the wave, the ice, the rain drop, and the varied effects of life, such as 
lichens, bacteria, earth worms, plant rootlets and the like help in soil 
making. 


I stated in that article that I should continue it in my next if I had the 
opportunity. It seems worth while now to discuss some of the ma- 
terials of which the soil is made. Soils are generally studied to-day in 
our agricultural colleges and in the high schools, which are beginning 
to take up agricultural studies, from four or five different stand- 
points. The geologist, the chemist, the biologist, the physicist and the 
economist, all have something to say touching this great mother of 
us all, from whom we sprang and to whom we return. Last year we 
listened to the geologist. Let us now hear what the chemist has to 
say as to the soil. His tale is a less thrilling one than that of his prede- 
cessor; it reads less interestingly; but some will find therein more of 
what they deem of practical value. 


Chemistry is the science which tells us of the constitution, or make 
up, of anything. For instance, it is the chemist that tells us how much 
gold there is in a lot of ore, who discloses the amount of plant food 
in the fertilizer, of human or animal food in various feeds. Many 
people are apt to think that the chemist is so wise that he can tell 
almost anything. As a matter of fact there are many things of 
which he is ignorant, for he is but a human like the rest of us. He has 
not, for instance, learned all there is to be known about the soil. He 
cannot analyze soil and, with any degree of certainty, prescribe for its 


VERMONT AGRICULTURAL REPORT. 5I 


needs.* He can, however, tell us something as to the make-up of the 
soil and give us some conception of its needs. 

He tells us in the first place that plants need in their daily diet 
fourteen elements. An element is that portion of matter which by no 
possible means known to man, be they mechanical, chemical, physical 
or what not, can be subdivided into two materials different the one 
from the other. Thus the common salt of our tables or the water 
which we drink are neither of them elements. Either of these in the 
chemist’s hands can be changed into two materials utterly unlike their 
originals. The white crystalline salt may be resolved into a silver- 
white and very light metal called sodium, and a choking yellowish- 
green gas called chlorin. Similarly, water may be broken up into two 
gases, each, colorless, tasteless and odorless, known as oxygen and 
hydrogen. There is no chemist who has yet been able to make from 
either of the three gases or from the metal anything unlike them. For 
instance, a good chemist can in a very few minutes evolve the yellowish- 
green gas, chlorin, from common salt; but no one, despite repeated 
attempts for over a century, has ever been able to get anything out of 
the yellowish-green gas but the same gas. Chlorin, then, is an element, 
a material which cannot be subdivided into two parts unlike itself. 

There are some seventy or more elements recognized by chemists. 
Only fourteen of these, as has been said, enter into the plant’s bill of 
fare. Plants are rather particular about what they eat. They insist 
that the bill of fare shall be a complete one. They sulk and, indeed, 
will starve to death if any one or two of these be omitted. So far 


*In this connection some may be interested in reading the following circular 
letter which is sent by the Vermont Experiment Station in reply to the many people 
who write to it touching soil analysis. 

“It is a very common notion on the part of farmers that a chemist can tell by soil 
analysis just what a soil needs, and may by means of the analysis prescribe just how 
that soil may be fertilized to obtain the best results. This notion, however, is errone- 
ous, at any rate so far as concerns the Kastern states. Chemists can analyse the virgin 
soil of the West, for instance, and the analysis may mean something; but it means but 
little with the Eastern soils. The reasons for this are several. In the first place, itis 
difficult fora farmer to take an adequate and correct sample. Soil samples taken 
three feet apart in the same field may and quite often do analyze quite differently ; and 
the question is, which is right, if either? Then again, because of the fact that a large 
share of Eastern soils—other than sod land freshly broken up—have been fertil- 
ized more or less, and, because much of the manurial constituents thus applied is not 
used up but is unevenly distributed, there enters a constant source of error into the 
problem. But more important than either of these is the inability of the chemist to 
distinguish between plant food which is available this year and that which will not be 
available for a hundred years to come. If you should send us a sample of soil 
our chemist could tell you the different ingredients of plant food it contained; but he 
could not, nor could anyone, predict with any degree of certainty how much of this 
was available and how much would not be serviceable. It is to be hoped that this 
problem, which is being worked on by a great many scientists, may be solved before 
long; but at present it is an almost fatal obstacle to soil analysis. 

It is the almost universal custom of Eastern experiment stations, when handed a 
query like yours, to suggest, as about the only feasible means of determining what the 
soil needs, a series of small field plots upon the farm or piece in question, upon which 
the sundry forms of plant food may be used in order that the farmer may himself 
experiment and determine for himself his soil needs. One might, for instance, 
have half a dozen or more contiguous plots (small ones), to one of which, we will say, 
acid phosphate is applied to furnish phosphoric acid; to another, muriate of potash to 
furnish potash. to another, dried blood to furnish nitrogen; to a fourth, phos- 
phoric acid and potash; to a fifth, nitrogen and potash; to a sixth, nitrogen and 
phosphoric acid; to a seventh. allthree ; leaving at each end small unfertilized plats 
as acheck measure of the ordinary crop. A year or two of work in this way will give 
the farmer a pretty fair notion of the needs of his own soils, 

Itis fully understood that this is a troublesome, expensive and not thoroughly 
satisfactory method; but it is the best that is now to be proposed.” 


° 


52 VERMONT AGRICULTURAL REPORT. 


as is now known, every one of these elements is essential to plant 
growth. Four of them are derived from the air and ten from the soil; 
eight of them are non-metallic and six of them are metals. The air- 
derived elements are carbon, hydrogen, oxygen and nitrogen. These 
are all non-metallic elements. The ten soil-derived elements are 
phosphorus, silicon, chlorin and sulphur, which are non-metals; potas- 
sium, sodium, calcium, magnesium, iron and aluminum, which are 
metals. f 

Over 95 per cent. of the entire structure of the average plant is air- 
derived. There is no plant but what contains while alive very much 
the largest proportion of its weight of water. Some kinds—lettuce, for 
instance—carry as high as 96 per cent. of this ingredient. A large share 
of the material other than water, moreover, is composed of car- 
bonaceous matter, which is readily burned if the dry plant is set on 
fire. Such materials as are directly derived from its soil are repre- 
sented by the ashes. Although these constitute but a small proportion 
of the total weight of the plant they are absolutely essential to its 
growth. They cannot be held to be of little use because of the small 
proportions used. The tongue, we are told, is an unruly member, and 
it is but a small part of the human frame; but how would some of us, 
particularly our sisters, get along without it? 

Plants possess two sets of mouths, so to speak. Some of their food 
enters by way of the roots and some by way of the leaves. The latter 
take carbon from air in the shape of a gas known as carbonic acid. It 
is the same gas which bubbles in the soda water at the druggist’s. From 
this gas, together with the water absorbed by the roots, the bulk of the 
food matter of plants is built. 

Had we time and space it were of interest, perhaps, to retail the story 
of all of these fourteen elements. I could tell you of the wonders of 
carbon, found pure in the diamond that sparkles in the crown of 
royalty, or as the graphite of the lead pencil in the beggar’s hands; of 
the great accumulation of more or less pure carbon, as coal, and of the 
wonderful way in which this coal is formed. I might tell you, more- 
over, of silicon, which forms with oxygen the backbone or skeleton 
of the world; of aluminum, that wonderful, light, non-tarnishing metal 
which bids fair to revolutionize some of our industries. It does not seem 
necessary to go into these details, however, for the reason that, while 
these elements are of interest, ten of the fourteen exist in every soil in 
such large quantities that plants will get enough without any attention 
by man, no matter’ how many unending cycles of centuries elapse. 
There are four of these elements, however, which do become more or 
less readily exhausted from the soil and which, on this account, ought 
to be well understood by everyone who has to do with agriculture. 
Nitrogen, phosphoric acid, potash and lime enter largely into plant 
growth, are apt to become more or less lacking in available forms in 
soils, are the main ingredients in commercial fertilizers and are justly 
called the deficient constituents of plant food. Their importance justi- 
fies a special consideration of their nature and functions. 


VERMONT AGRICULTURAL REPORT. 53 


NITROGEN.* 


Nitrogen is a colorless, tasteless, odorless gas, comprises about four- 
fifths of the air and is a principal ingredient of flesh, milk, etc. It is 
useful in agriculture when united with other materials, in order, as it 
were, to bind it. When in the gaseous state only a few forms of plant 
life, the legumes, or pod bearing plants, can make use of it. When it is 
combined with other elements in mineral or organic materials it is more 
or less available to all plants. 


Nitrogen is used on the soil in three forms, as nitrate, as ammonia 
salts and in organic matter. 


(1) Nitrates. These are combinations of nitrogen, hydrogen, and 
oxygen with certain alkalies. When united with sodium (a white alkali 
metal of common occurrence found in salt, washing and baking soda, 
etc.), it forms nitrate of soda or Chili saltpetre. This material is a 
dirty white, coarsely crystalline salt which rapidly gathers moisture from 
the air. It is mined and purified in northern Chili and carries 16 per 
cent. of nitrogen. Nitrate nitrogen is soluble in water, diffuses readily 
through the soil, and, therefore, is immediately available to plants, being 
taken up by the plant roots as nitrates of lime, soda or potash. It 
forms no insoluble compounds with soil constituents and may be easily 
lost by leaching. 


(2) Ammonia Salts—Ammonia is a gas which, when dissolved in 
water, makes the well known ammonia water of the drug. store. 
Ammonia salts are soluble in water and the nitrogen is readily avail- 
able to plants. They are less open to loss by leaching than are the 
nitrates, but are not in common use in fertilizers as sold in Vermont. 


(3) Organic matter.—This is simply material which has been or is 
a part of a living plant or animal. Thus cottonseed meal, ground bone 
and manure are mostly “organic matter.’’ All organic matter does not 
contain nitrogen, but the seeds of plants as well as some of the 
seed residues, and the several structures of the animal body are rich 
therein. Nitrogen derived from organic matter is insoluble in water 
and may be either quickly or slowly available to plants according to its 
source and rate of decay. 


Speaking broadly, plants assimilate nitrogen only in the nitrate form. 
It is necessary, therefore, that such as is present as ammonia or in or- 
ganic matter be transformed into the nitrate shape before it can become 
of use. This change is brought about through the agency of bacteria, 
small living plant organisms found in the soil in great numbers, the 
process being known as nitrification. I shall, I hope, have a chance 
next year to say something about this matter to the readers of the 
report. 
a st he OEE el 


*Much of the matter following is a modified excerpt from Bulletin 99 of the Vermont 
Experiment Station. Anyone who is interested inthis matter and wishes to pursue it 
further should send to the station at Burlington fora copy of this issue. It willbe 
sent to any address without charge. 


54 VERMONT AGRICULTURAL REPORT. 


FUNCTIONS OF NITROGEN. 


Each element used by plant life helps in the building of certain parts 
of the plant and likewise, doubtless, each has some one or more special 
functions. What some of these are is not well understood, but some 
are known. 

Nitrogen is known to show its effects on plant life in three ways: 

1. It promotes stem and leaf growth, and, if in excess, delays seed 
and fruit formation. 

2. It deepens the green coloration of the leaves. 

3. Its abundance may increase and its deficiency may lessen the 
relative amount of nitrogen in the plant. This means variation in food 
value. 

If nitrogen is freely applied in fertilizers or is present in plentiful 
quantities in the soil, its effect is generally shown by a vigorous, dark 
green leaf growth and by a somewhat retarded flower and seed forma- 
tion. If available nitrogen is relatively lacking either in the soil or in 
the added fertilizer, a somewhat more scanty foliage than occurs under 
better conditions, one of a rather lighter green, is grown. The seed, 
moreover, is apt to mature rather earlier than usual. One may by 
careful observation judge somewhat as to the crop needs in this man- 
ner. It should be remembered in this connection that nitrogen is 
essential to plant growth, that available nitrogen is in small quantity 
and easily exhausted from soils, and that consequently it is and always 
has been the most costly form of plant food. (See article on farm 
manure in this volume in this connection.) 


PHOSPHORIC ACID. 


Phosphoric acid is a combination of phosphorus and oxygen, the one, 
a gas and the other, a yellowish, waxy solid. It occurs in animal bones 
and other debris, in various mineral deposits and in soil and ores. 
Like nitrogen it is useful in agriculture only in the combined state, as the 
poisonous phosphorus or the virulent acid can only be used when they 
are united with other materials as binders. In bones it is combined with 
lime and organic matter, in the rocks, ores and soils, with lime, iron, 
alumina and magnesia, the combinations being known as phosphates 
of lime, iron, alumnia or magnesia, as the case may be. 

Phosphoric acid is usually found in the fertilizer trade combined with 
lime as soluble, reverted or insoluble phosphoric acid, the three to- 
gether forming the so-called total phosphoric acid. 

Soluble phosphoric acid is soluble in water and readily taken up by 
the plant roots. Different from nitrate nitrogen, however, it is not 
lost to any extent by leaching, being fixed by soil constituents. 

Reverted phosphoric acid, while insoluble in water, is usually suff- 
ciently soluble in the acids of the soil and plant roots to nourish the 
latter. Being largely if not entirely assimilable by the plant roots, it 
is nearly as serviceable as the “soluble.” The two together are termed 
“available” phosphoric acid. 


VERMONT AGRICULTURAL REPORT. 55 


The insoluble phosphoric acid is insoluble in water, and is but slowly 
taken up by the plant roots, being firmly bound or held by the large 
amount of lime. The rate of its assimilation depends largely on the 
nature of the phosphate. That from bone is more readily used than 
that from rock, since the decay of the organic matter honeycombs it 
and puts it in a favorable condition for solution. That from rock, on 
the other hand, even though ground to an impalpable powder, resists 
solution almost indefinitely, except on very peaty soils or those con- 
taining much humus. Relatively large proportions of available and 
small proportions of insoluble phosphoric acid are desirable in fertiliz- 
ers. 


FUNCTIONS OF PHOSPHORIC ACID. 


The phosphates, like the nitrates, are distributed throughout all soils, 
but available forms, in quantities sufficient to promote a large crop 
growth, are often lacking. This is particularly true in grain growing 
regions since grain is a heavy user of this ingredient. 


Phosphoric acid promotes maturity and seed formation. Seeds and 
fruit contain more phosphorus than does any other part of the plant. 
They do not develop normally and the plant fails to mature unless a 
fair supply of this element is available. Phosphorus acts in a manner 
opposite to nitrogen in this respect. Phosphoric acid liberally applied 
early in the season, unless its effect be counteracted by plentiful sup- 
plies of nitrogen, hastens maturity. Plump, full seed indicates plenty of 
available phosphoric acid, while a shrunken seed or its failure to set may 
be due to its paucity. One may judge somewhat in this manner as to 
crop needs. 


POTASH. 


Potash is a combination or union of a silver-white metal, potassium, 
with the gas oxygen. It is a constituent of many minerals and rocks, 
which, on decomposing, crumble into small particles and furnish potash 
compounds to the soil. Thus it happens that potash is a common soil 
ingredient; but it is one which is tightly locked up in combination with 
silicic acid (the main ingredient of sand) and hence is but slowly avail- 
able to the plants. Most plants, moreover, draw heavily upon the 
potash supplies of the soil. Hence it is not uncommon for plant life to 
show the effects of an insufficient supply of this constituent. The ashes 
of plants are rich in potash. It is this material, united mostly with 
carbonic acid, which is leached by water from wood ashes forming the 
well known “lye.” 

Potash exists in various combinations and forms. 

1. In minerals, rocks and soils. 

2. In vegetable material as organic potash. 

3. In ashes of vegetable matter, as impure carbonate, silicate, etc. 

4, In special potash minerals or salts, as muriate (chlorid), sulphate, 


56 VERMONT AGRICULTURAL REPORT. 


1. Rock and soil potash. Potash is found in soils as clay, as marl, 
and in other forms. It is insoluble in water and is available with ex- 
treme slowness. 

2. Organic potash. Potash is built into vegetable matter during 
the course of the life of the plant and through its decomposition may 
become available to the growth of other plants. Cottonseed meal, to- 
bacco refuse, castor pomace and the like contain considerable propor- 
tions of this ingredient, which, while insoluble in water, is of use as a 
fertilizer. 

3. Potash from ashes. When cottonseed hulls, tobacco stems, wood, 
etc., are burned, the ash residues contain from 5 to 30 or more per 
cent. of potash, mainly as carbonate. Most of this potash is soluble in 
water and is an admirable form of this ingredient for fertilizing pur- 
poses. 

4. Potash from mineral salts. Practically all the potash which 
enters into the manufacture of commercial fertilizers to-day is de- 
rived from the German potash salt mines. The saline minerals which 
are mined in that country are sold either purified or in the crude, but 
ground, state. The more common salts are the muriate, sulphate, and 
kainit. All of these salts are soluble in water, and the potash is im- 
mediately available for plant purposes. 


FUNCTIONS OF POTASH. 


The known functions of this ingredient appear to be three in num- 
ber 

1. It seems to be an essential to the formation and transference of 
starch in plants and thus indirectly affects sugar formation. 

2. It plays an important part in the development of wood structure 
and of the fleshy portions of the fruit. 

3. It is in part a neutralizer of plant acids. 

1. Starch is formed in the leaves of the plant through the agencies of 
the sunlight and the chlorophyll or green coloring matter. But starch 
is insoluble and cannot pass through the plant tissues. In some way 
not thoroughly understood it becomes sufficiently changed so that it 
can permeate the cell walls and thus be transferred to and accumulated 
in fruit, stalk, root, or tuber, where it becomes insoluble again. While 
the way in which this transference is brought about is not thoroughly 
comprehended, it is known that potash plays an important part therein 
and, also, that this ingredient aids in the original formation of the 
starch. No other constituent seems capable of replacing it in this 
peculiar and important function. 

When potash is in the form of muriate the accumulation of starch 
more particularly at some one point, as in the tuber of the potato, seems 
to be somewhat interfered with. The tendency of chlorin seems to be 
in the direction of diffusing rather than of concentrating starch. This 
point has some bearing in the choice of the form of potash for the 
growth of different crops. Since sugar is probably formed from starch, 
the relationship of potash to its formation is obvious. 


VERMONT AGRICULTURAL REPORT. S7/ 


2. Starch is the mother substance of the wood. If it forms slowly 
the wood growth is inadequate. Starch occupies a very similar relation 
to the sugar, pectin and pectose bodies of the fleshy portions of fruit. 


3. Several of the plant acids, like the malic of the apple, the citric 
of the lemon, the tartaric of the grape and the like are in some measure 
neutralized by the potash which is taken up by the plant, it forming the 
most important base of the acid salts. 


LIME. 


Lime is a term somewhat loosely applied to several compounds con- 
taining the metal calcium. Thus the common compound with oxygen 
(quick lime), that with the elements of water (slaked lime), and that 
with the elements of water and the carbonic acid of the air (air slaked 
lime), are all spoken of as “lime.”’ Strictly speaking, however, the term 
is applicable to the oxide only, i. e. to the “quick lime.” 

Lime is used in agriculture in its three more common natural forms 
and in several artificial ones. The natural ones are: 

1. As carbonate in limestone, marble, chalk, some marls, oyster 
shells, etc. (compounds with carbonic acid, the gas of the “soda water’”’ 
of the druggist, formed from carbon and oxygen). 

2. As sulphate in gypsum or land plaster (a compound with sul- 
phuric acid and water). 

3. As phosphate in phosphate rocks of various kinds, bones, etc. (a 
combination with phosphoric acid). 

The artificial forms of lime are: 

1. As oxide, in burned lime, quick lime. 

2. As hydrate, in water slaked lime (lime and water). 

3. As an impure hydrate mixed with carbonate, in air slaked lime 
(lime slaked by the damp air and gaining both water and carbonic acid 
therefrom). * 

4. As an impure carbonate, in ashes of sundry sorts (combined with 
the carbonic acid formed by the burning of woody matter). 

5. As phosphates carrying varying proportions of lime (formed by 
the use of sulphuric acid in the manufacture of superphosphate or acid 
phosphate from rock, bone blacks, etc.) 

Concerning the natural forms it may be said: 

1. Carbonate. Ground limestone or oyster shells are plentiful and 
cheap. The lime they contain is not as available as is that in other 
forms. 

2. Sulphate. Gypsum or land plaster is a well known and largely 
used soil amendment, which deserves a still larger usage. It is mined 
in Nova Scotia, Central New York and elsewhere, where it is ground to 
a powder prior to use. 

3. Phosphate. While phosphate rock is mined and bones gathered 
and ground mainly for the phosphoric acid they contain, their lime 
content is a factor of some importance. 


58 VERMONT AGRICULTURAL REPORT. 


Concerning the artificial forms it may be said: 

1. Oxide. Quicklime is derived from the calcining or “burning” of 
limestone or oyster shells in a kiln, the carbonic acid gas being water 
off by the heat. The oxide thus formed is very alkaline, absorbs water 
and carbonic acid from the air with eagerness, and “slakes” with the 
production of great heat. Quicklime is the most energetic form of lime. 

2. Hydrate. Slaked lime as such is used but little in agriculture. Its 
action is much the same as that of air slaked lime. 

3. Impure hydrate and carbonate. Air slaked lime is perhaps the 
most common form used in those regions where the custom of liming 
obtains. Quicklime slowly changes from the oxide to the hydrated 
(or watered) form through the action of the air, absorbing at the same 
time more or less carbonic acid therefrom and thus becoming less viru- 
lent in its action. Complete slaking seldom occurs. Like the oxide, 
this form of lime is an active one and may well be termed available. 

4. Impure carbonate. Ashes contain usually from 30 to 40 per cent. 
of lime as carbonate, which is sometimes termed “vegetable lime.” It 
is an active form of this ingredient, though a somewhat less energetic 
one than the others. Ashes furnish a form of lime which is probably 
quite as available as any and, if not too costly, often prove a desirable 
purchase. 

5. Phosphate. Phosphate of lime treated with an adequate quantity 
of sulphuric acid forms more or less free phosphoric acid, soluble and 
reverted phosphoric acid, and sulphate of lime; and usually some re- 
mains unaltered. About one-third of the lime in such materials is left 
united with the phosphoric acid while two-thirds joins with the sulphuric 
acid. The lime in these altered compounds is more or less soluble in 
water and all of it is quite available. It is less powerful in some ways 
than the other forms. 


FUNCTION OF LIME IN SOILS. 


Nitrogen, phosphoric acid and potash are deficient elements or com- 
pounds of plant food. Soils become deprived of them and plants get 
hungry for them. That is why they are used. Lime, on the contrary, 
is more commonly used on account of its indirect action. In other 
words, it promotes plant growth through its effect on the soil, rather 
than because it adds any needed plant food to the soil. Hence it fol- 
lows that the functions of the lime are somewhat complex and, more- 
over, that one needs to consider its effect on the soil rather than upon 
the plant. 

We have viewed nitrogen, phosphoric acid and potash solely from the 
standpoint of the plant and studied their effects upon plant life. They 
do not modify the character of the soil on which they are placed. Lime, 
however, has a more pronounced action and may profoundly affect the 
soil to which it is added. The influence of lime on a soil may be felt 
in three ways: 

1. Upon its mechanical condition. 

2. Upon its chemical composition. 

3. Upon its biological condition. 


VERMONT AGRICULTURAL REPORT. 59 


1. The mechanical condition of the soil may be affected by liming in 
two ways: 
(a) It flocculates soils of a clayey nature. 
(b) It binds soils of a sandy nature. 


(a) When lime is freely applied to soils of a clayey type it tends to 
open them up, to lighten them, to render them more porous, more 
crumbly and more friable. This peculiar action is called “flocculation,” 
the gathering together of minutely fine particles into floccules or flakes. 
Too much lime may be used and the soil injured, but such a result is not 
common. 


(b) When lime is used on sandy soils it tends to make them more 
compact and retentive. The effect is not as pronounced as that ex- 
erted on the clays and, it is to be observed, is in quite an opposite direc- 
tion. 


2. The chemical composition of a soil may be modified by liming, 
more particularly in two ways: 


(a) It frees certain forms of plant food from soil combinations, 
rendering them available to plant uses. 

(b) It counteracts the influence of certain more or less harmful 
ingredients naturally present or artificially formed. 

(a) Most of the plant food in soils is locked up quite securely in 
soil combinations. Lime is one of the best keys with which to open some 
of these locks. It frees considerable quantities of potash and phosphoric 
acid and thus furnishes needed plant food from the soil rather than by 
means of an added fertilizer. It is easy to see that such an action may 
go too far, that lime may be used for a series of years and lead to soil 
exhaustion. 


(b) There are several occasional soil constituents which may be 
harmful to plant growth. Thus poisonous ferrous (iron) salts form in 
some swamp soils and subsoils, which may be combatted with lime. 
Soil acidity, too, may be thus neutralized. This acidity may be due to 
any one of several causes, but is most commonly due to an accumula- 
tion of plant acids arising from humus formation and change. Then, 
too, upland soils of a granitic type are apt to lose lime by leaching and 
by gravitation, and thus to become acid. Liming naturally tends to 
counteract these conditions, and to neutralize the acidity. Inasmuch 
as an acid soil is not a favorable one for the production of many of the 
better forms of plant growth, it follows that liming is often found to be 
a happy remedy for a desperate condition. 

3. The biological (or life) conditions of a soil may be changed 
through liming in four ways: 

(a) It favors bacterial growth. 

(b) It helps to “bring in” clover and to improve the character of 
the vegetation. 

(c) It helps to decompose humus, etc. 

(d) It affects insects and fungus growths. 


60 VERMONT AGRICULTURAL REPORT. 


(a) It is hoped next year to discuss somewhat fully in the report 
the close relationship between bacteria and fertilization. Space is lack- 
ing to give the subject adequate treatment here. Suffice it is to say that 
soil bacteria (minute plants invisible to the eye, present in countless 
myriads in agricultural soils) are most potent factors in plant growth; 
that a large share, though not all, are helpful thereto; and that their 
well being is closely dependent upon a mildly alkaline reaction of the 
soil. Such a condition is promoted by liming. 

(b) Under ordinary circumstances clover and allied plants are de- 
pendent on soil bacteria for certain forms of plant food. Conditions 
favoring bacterial growth help the clovers to grow. 

(c) Lime is a well known disintegrater of organic matter, rendering 
inert material more available, freeing nitrogen, promoting nitrification, 
and often making a base to unite with the nitric acid formed through 
bacterial action. 

(d) The ravages of certain forms of insects and of fungi ae 
lessened, and those of others increased through liming. The develop 
ment of the potato scab fungus, for instance, seems to be favored by 
liming, so that this practice should not precede the growth of that 
crop. On the contrary, lime seems a specific when used against club-root 
of cabbage, etc. 

It should finally be said that one form of lime, the sulphate (gypsum 
or land plaster), whether a natural product or an artificial one, exer- 
cises a function which the other forms do not. It is a fixer or fastener 
of ammonia through its power of forming with that material compounds 
which do not evaporate. Lime drives off ammonia, but plaster holds it. 
When mixed with decaying nitrogenous organic matter, the loss of 
nitrogen in the form of ammonia resulting from that decay is decidedly 
lessened. Plaster is therefore used to quite an extent on piles of fer- 
menting manure or in stables. When used in the barn it is sprinkled in 
the powdered form in the trenches behind the cattle, perhaps a third 
of a pound daily to an animal being used. The reasons for its beneficial 
action are not well understood, and, sometimes, it unaccountably fails 
to accomplish its work. 

Gypsum also tends to favor the progress of the nitrifying process, and, 
like other forms of lime, frees potash and phosphoric acid. Indeed, it 
is perhaps more efficient in this latter capacity than are the other forms 
of lime. % 


BUYING PLANT FOOD. 


How may these four forms of plant food best be bought? They may 
best be supplied in three ways—from the clover seed sack, the feed sack 
and the phosphate sack. They may be worked out of the soil by culti- 
vation and the like, but they are brought onto the farm best in these 
ways. 

The clover seed sack increases the plant food content of the soil in 
two ways. Clover roots bring plant food from lower soil levels to the 
upper ones. They run deep into the soil and translocate plant food into 


VERMONT AGRICULTURAL REPORT. 61 


the stubble. The plant also gathers nitrogen from the air through bac- 
terial agencies. In fact, a clover crop when removed, leaves the soil 
better than it found it. 

The feed sack, if it contains the right sort of feed, may greatly add to 
the plant food content of the manure. Cotton seed, linseed and gluten 
meals, the distillers’ grains and the wheat offals are rich in plant food. 
Such purchases of feed as are made should be made with reference to 
their service as manure makers. 

The phosphate sack is all right in its place; but much of the purchase 
is hap-hazard, ill-advised and at exhorbitant prices. The trouble is that 
farmers often buy low grade goods rather than high grade ones. Low 
grade goods are almost always the most expensive and the least ser- 
viceable. 


The chemist’s tale is told. It has been a plain one, unillustrated and, 
perhaps dry. But there are a number of points touching the “big four” 
of agriculture, nitrogen, phosphoric acid, potash and lime, which he has 
made, which, if noted and profited by, may add much to the success 
of him who puts them into practice. 


EXCERPTS FROM EXPERIMENT STATION BULLETINS 
OF 1903. 


THE MAPLE SAP FLOW. 

The results of several seasons’ work in the sugar bush point to the 
following conclusions as to sundry matters pertaining to the maple sap 
flow: 

1. Whence comes the sugar? And what relation has the structure of 
the tree and its life functions to sugar formation? Maple sugar is 
formed from starch in the late winter and early spring. This starch is 
stored in certain sap wood during the preceding summer and is probably 
transformed into sugar through the action of enzymes. The starch is 
formed in the leaves under the influence of sunlight. A large leaf area 
and plenty of sunshine conduce to sugar making. The reverse conditions 
hinder it. 

2. What is the cause of the sap flow? The immediate cause of the 
flow from the tap hole is sap movement under pressure towards the 
point of least resistance. The exciting cause of this flow seems to be 
temperature fluctuations back and forth over the 32 degrees F. line, 
causing alternation of pressure and suction, a pumplike action. The 
ultimate and absolute cause can hardly be this or any other physical one. 
It probably is a function of the living cell. 

3. What relations to the sap flow are borne by weather changes, the 
water and gas contents of the tree, pressure and suction, and direction of 
sap movement? The maple trunk rapidly accumulates water during the 
late winter and early spring. It at all times contains much gas enclosed 
within the cell walls of the woody tissues. The sap passes through 
these walls readily; gas, scarcely at all. Moreover, temperature changes 


62 VERMONT AGRICULTURAL REPORT. 


cause expansion or contraction of the volume of imprisoned gases, and 
changes in pressure of the imprisoned gases. Increase of water con- 
tent and rising temperature produce pressure, pressure induces sap 
movement, and sap movement means sap flow. Alternations of temper- 
ature above and below freezing, cause alternate conditions of pressure 
and suction, and bring about a pumplike action which accounts in some 
measure for the intermittent flow. Pressure comes from above and be- 
low the tap hole, and but slightly from the side. The sap flow comes, 
under ordinary conditions, chiefly from tissues directly above and below 
the tap hole. 

4. What bearing has location of the tree and variations in tapping on 
the amount and character of the flow? Trees in the open give more 
and richer sap than those further back in the bush, crowded and shaded, 
because of greater leaf expansion and stin exposure. No more sugar 
is yielded by tapping on the “branchy” side of a tree than on that 
relatively devoid of branches. A difference of but 4 pounds in 1,000 
was noted in favor of the side which was well filled out. Without ex- 
ception more sugar was obtained from the outer one inch and a half 
than from tissues deeper in the trees. 

Four-fifths of the sugar yielded from a tap hole 6 inches deep came 
from the first or outer 3 inches of wood tissue. The remaining fifth 
would not compensate for the extra labor of boring and increased in- 
‘ury to the tree. 


On typical sap days a tap hole on the south side yielded the most 
sugar, but on other days, particularly if cloudy, when all sides of the 
tree warmed more equally, the outcome between taps on different sides 
of the tree was more uniform. 

No decided advantage arises from a too careful selection of any par- 
ticular side for tapping. The best results will be secured by selecting 
a point that does not show the nearby marks of recent tappings. 

The sap obtained from the customary tapping height (4 feet) was 
found to be greater in quantity and better in quality than that from 
the root (at ground level) or higher on the tree (14 feet above the 
ground). 

Twenty-seven percent. of the total sugar yielded came from the 
root tap, 61 percent. from the main tap and 22 percent. from the high 
tap hole. The high tap hole ceased running earlier in the day than did 
the others. 

The larger the tap hole the more sap and sugar for a time at least. 
It is unwise, however, so to wound the tree that the tap hole will not 
soon heal over. A % to % inch sharp bit is recommended for tapping. 
The hole should be free from shavings, borings, etc., before the spout is 
inserted. 

The spout selected should not obstruct the wood tissues of the tree, 
should securely hold the pail and should be easily inserted and removed. 
The bark should largely contribute to the firm holding of the spout. 

5. What is the extent and cause of sap variation? Sixty-three per 
cent. of the sap drops before noon. There is a slight betterment in its 


VERMONT AGRICTLTURAL REPORT. . 63 


sugar content as the day advances. As between orchards there are large 
variations. In five cases 2.08 and 3.44 percents. were extremes. In 
the same place in consecutive years the sugar contents were 2.14 and 2.42 
percents., while the average sugar cortents in sap flowing from the ex- 
perimental trees was 3.13 and 3.41 percents. This was not due to a se- 
lection of trees, but to rain water and snow. A third of the entire liquid 
gathered, hauled and evaporated was rain and snow water. The expense 
of handling this material would pay the cost of pail covers in a short 
time. 

6. What draft does an average sugar yield make upon the total 
sugar content of a tree? Provided three pounds of sugar be made to the 
tree, from 4 to 9 percent., according to the size of the tree, is re- 
moved. | 


WHAT KIND OF CORN SHALL BE PLANTED FOR SILAGE? 


The wet summers of 1902 and 1903 and the consequent immature corn 
crop have served better than any Experiment station test to deter 
farmers from further planting of varieties which will not mature in nor- 
mal seasons; yet a brief account of trials made in 1900 and 1901, in the 
seasons before those in which “the rains descended and the floods 
came” may not be amiss, nor their moral lost. 

Four varieties of corn, Sanford, Red Cob, Leaming and a dent corn 
from Virginia, much vaunted by an institute speaker in Vermont during 
the winter of 1899-1900, were planted each year. 

Sanford corn is a relatively small flint corn, largely grown and fa- 
vorably known throughout northern New England. Red Cob is a 
larger variety, which frequently will nearly and occasionally quite 
mature at Burlington. Leaming is a larger variety, popular in southern 
New England, characterized in particular by a highly developed leaf 
growth. The Virginia corn (variety unknown) was a large, impressive 
looking dent corn, for which great things were claimed as to its 
growth in latitudes south of 40°. 

The larger corns produced from 50 to 70 percent. more gross weight 
than did the Sanford, but only an average of 10 percent. more dry mat- 
ter, and that was less mature. 

The several crops were ensiled. It was found impracticable to make 
exact separations in the silo, so that only general statements are possi- 
ble. The silages were fed to many cows and the surface dropped rap- 
idly, which tended to lessen loss. According to the records for 1900 
the two dryer corns, Sanford and Red Cob, when ensiled, lost but 2 
percent. in total weight, while the wetter ones, Leaming and Virginia, 
lost 20 percent. The latter lost 14 percent. of dry matter and the for- 
mer seemed to gain a small amount of dry matter, an obvious impossi- 
bility. The dry matter loss, however, can confidently be stated to have 
been slight. Assuming 5 percent. loss in the one case and 14 percent. 


64 VERMONT AGRICULTURAL REPORT. 


in the other, less dry matter was actually put into the cows’ mangers 
from an area planted to the large varieties than was derived from an 
equal area planted to the smaller kinds. The comparison was not made 
with the crop of 1901. 

The silages were fed in the course of the feeding trials of 1900-1901 
and of 1901-1902. When cows were changed from Sanford silage to that 
derived from the larger corn, shrinkage in milk flow ensued if no in- 
crease was made in the weight of silage fed in order to offset its 
lessened feeding value. 

A survey of the analyses of these silages as shown in the report, indi- 
cate that: 

1. The dry matter of the Sanford corn tends to be a shade richer in 
protein, a good deal richer in the more desirable carbonhydrates 
(starches, etc., fat) and less rich in its less desirable form (cellulose) 
than the other varieties. This, no doubt, is largely due to its greater 
maturity; that 

2. Its dry matter carries less potash than that of its rivals, a good 
point in its favor; that 

3. The dry matter of the Sanford silage was richer in protein, 
starch, etc., than were those of the immature corns. 

The large corns look impressive, but they yield at best but little and 
often no more actual food matter than do some smaller varieties. One 
has the satisfaction of seeing immense growths, but gets no other re- 
turn. The farmer has, moreover, to harvest and house large tonnages 
of water which may generally be procured cheaper in other ways. 


POTATO DISEASES AND THEIR REMEDIES. 


I. GAINS FROM USE OF BORDEAUX MIXTURE. 


Experimental sprayings of potatoes with fungicides and other com- 
pounds have been conducted at this Station each summer for fourteen 
years. During this time a large number of preparations have been 
tested and nothing equal to bordeaux-arsenical mixture has been found 
for use in the latter part of the season. The gains from the right use 
of this mixture have been large on the average and are chiefly attrib- 
utable to the prolongation of the life of the foliage into the autumn, 
through protecting it from both fungus and insect ravages. In general 
two applications of the mixture have proved most profitable. Owing, 
however, to the late appearance of the blight in 1903, and the fact that 
its development was checked by continuous dry weather in early Sep- 
tember, a single application of the mixture, about the tenth of August, 
proved sufficient for the preservation of the most of the foliage from 
blight. On heavy soil there was some rot where the plants were sprayed 
only once, but the crop in the main field of the station farm, which 
was a sandy loam, three and one-half acres in extent, thus sprayed once, 


VERMONT AGRICULTURAL REPORT. 65 


retained its foliage in good shape well through September and yielded 
over 1,200 bushels of marketable potatoes with practically no rot. 

No unsprayed rows were left in this field, but in a smaller one on 
higher but somewhat heavier soil, records were obtained. This field was 
planted with the Green Mountain variety about May first, and given one 
thorough application of bordeaux mixture on August 10. The plots 
were dug September 24. The unsprayed tops had been dead for some 
two weeks, while at least fifty percent. of the foliage was still alive on 
the sprayed tops. The sprayed and unsprayed portions were carefully 
selected with a view to uniformity. Each lot consisted of four rows 
fifty-eight feet long. The total yields calculated in bushels to the acre 
are as follows: Sprayed, 392 bushels per acre; unsprayed, 285 bushels 
per acre; an increase in total yield as a result of spraying of 107 bushels. 

This gain was not as large as it has been in seasons when the blight 
has come earlier and progressed more rapidly. On the other hand, un- 
der such conditions two or even three sprayings are required to pre- 
serve the foliage until the maturing of the crop. The gain -f 124 
bushels per acre as the result of a single timely spraying represents a 
larger gain in proportion to the cost than we have heretofore recorded. 
We learned of cases where potato growers sprayed their plants twice 
this season in July and secured but little benefit for the simple reason 
that by the time the blight was destructive, the latter half of August, 
their plants were unprotected. Our experience again serves to em- 
phasize sharply the point we have repeatedly made, that in order to 
spray most profitably a man must know what he is spraying for, watch 
his crop and spray intelligently as well as thoroughly. To paraphrase 
the old saying, a spray in time saves the crop. Timeliness is an im- 
portant factor in success. That it pays richly to use thoughtfulness, 
thoroughness and timeliness may be judged from the cumulative data 
showing the results from thirteen consecutive seasons’ work at this 
station. These figures speak for themselves. 


GAINS FROM USE OF BORDEAUX MIXTURE ON LATE POTATOES. 


| Yield per Acre 2 
| Gain 


Variety Planted Sprayed per 
Where |Where not}; Acre 
Sprayed | Sprayed 
sea ee 

White Star....... May 11, 1891..| Aug. 26, Sept. 8... f=) ole) OU 248 bu. 65 bu. 
on Reh teaes May 2U, 1892..| July 380, Aug. 13. 25. -} 291 bu. 99 bu. 192 bu. 
a id aes. May 20, 1893... Aug. 1. 16, 29... 338 bu. 114 bu. | 224 bu. 
Le eee Apr. 26, 1894.| June 16, July Oi ‘Aug. “50 328 bu. 251 bu. 77 bu. 
Be eal Pepe May 20, 1895..| July 25. Aug. 13, 31.. .| 3839 bu. 219 bu. 170 bu. 
Polaris) May 15, 1846..| Aug. 7. 21.. ..| 3825 bu 257 bu. 68 bu. 
ete eee June 1, 1897..| July 27, Aug. 47, Eee | Ol byt. 80 bu. 71 bu, 
White Star...... May 10, 1898..) July 21, Aug, 10...................... 238 bu. 112 bu. 126 bu. 
Average 3 var.|May 18, 1899..| July 26, Aug. alrie PEPie 229 bu. 161 bu. 68 bu. 
Delawate ........ May 23, 1900..) Aug. 4, 23 .. eoaeor || Aslt Lony 225 bu. 60 bu. 
alee May 25, 1901..) July 20, August 21. cyt bri oy bi 54 bu. 116 bu. 

i se. | May 15, 1902. | Mua, A 20s. £9 /| 298) Die 164 bu. 134 bu 
Green Mount../May 1, phe ae IK ioe Oe bros eee oe 361 bu. 237 bu. 124 bu. 


AN GTASES OT MUNELEEM YOALS cere cccsscestsnscc-caseces ccscos 286 bu. 171 bu. 115 bu. 


66 VERMONT AGRICULTURAL REPORT. 


II. ADDITIONS OF BUG DEATH AND PARIS GREEN TO BORDEAUX 
MIXTURE. 


This experiment was conducted in a field belonging to the Mary 
Fletcher Hospital. Its object was to determine the relative efficiencies 
of bug death and paris green when used alone and with bordeaux m1x- 
ture in the latter part of the season. 

The plots were dug on October 7th (two months after spraying), when 
the tops on all the rows were entirely dead, with an occasional exception 
where bordeaux mixture had been used. The following gives the treat- 
ment and the yield from each treatment (three rows), in pounds: 


Treatment. Yield, 3 rows. 
Paris STEEN 6 ickoun Vee epee den baleen cle eee Bere 220 pounds. 
Control* (uintreated)ixa- eee eee roe eee 241 pounds. 
Bordeatix=panis Sreeheniiechihe en ieee iter 278 pounds. 
Bordeaux-bug death mixture=..5-0..e eee eee eres 280 pounds. 
Bue death appliediidty 225... am iece eee eae eee es 237 pounds. 


The conclusions warranted by the results thus far discussed seem to 
be as follows: 

(1) Neither paris green nor bug death used alone have value in 
checking the late blight, even where, in the case of bug death, very lib- 
eral application is made. 

(2) So far as controlling late blight is concerned, bordeaux-bug 
death mixture and bordeaux-paris green mixture are both efficacious, 
the one as good as the other, and doubtless simple bordeaux mixture 
without any insecticide added would prove as good as either. 

To avoid being misunderstood, we will repeat what we have stated in 
previous years, that it is outside of the plans of these experiments to 
inquire closely into the insecticidal value of bug death. We have, how- 
ever, seen evidence that it has such value in trials of former years. 
This year in the absence of insects this factor did not enter into the 
results. 


III. RELATION OF DATE OF DIGGING TO DEVELOPMENT OF ROT. 


“Tow soon after the tops begin to die from the late blight should the 
potatoes be dug?” This question is of much practical importance and we 
undertook in 1902 to secure an answer. Although the results obtained 
in those trials appeared definite and justified a tentative deduction, it was 
felt that conditions might so vary from year to year that further trials 
were needed. Accordingly on August 31, twenty rows of potatoes, 
forty-five feet long, were staked off on a field belonging to the Mary 

letcher Hospital. These were on rather low ground in slightly moist 
and somewhat sandy soil. The late blight was abundant over the entire 
field, although it had mostly developed within the preceding week. On 
the plot selected one-third to one-half of the foliage had been killed 
during this week by late blight. 

Four rows were dug on each of five different dates, at intervals of 
one week, in such a manner as to give each time as near as possible an 
average of the plot. 


VERMONT AGRICULTURAL REPORT. 67 


Each lot was stored within a few hours after digging in a cool house 
cellar and placed in bushel boxes, stacked up so as to allow free ventila- 
tion. 5 

When each lot was dug they were carefully sorted and the weight of 
decayed tubers recorded. Those in storage were sorted on each date of 
digging, beginning September 7 and ending September 28. 

The average total weight obtained per row at each digging: 


Datevon digcin cee ae Aug. 31  Sept.7 Sept.14 Sept.21 Sept. 28 
Weight, pounds...... 50.6 54.9 90.1 54.2 50.3 


Average weight of potatoes from each digging which were sound on 
September 28: 


Datevondigeine a. seni Aug. 31 Sept.7 Sept.14 Sept.21 Sept. 28 

Weight, pounds...... 22.8 40.8 46.2 47.8 46.6 
Average decay per row previous to September 28: 

Date oi wicsing. 2.3... Aug. Sly .Sept.7 . Sept: 14 Sept. 21 Sept 28 

Pounds decayed...... 28.0 14.1 8.7 6.2 aot 

Percent. decayed..... 50.3 20.7 15.8 ibe! 083 


There is very little difference in the results from those dug Septem- 
ber 14, 21 and 28, while the digging of September 7 gave about eight- 
ninths as much, and that of August 31 less than one-half that obtained 
from the three later dates. The death oi a large per cent. of the 
foliage occurred between August 31 and September 7, and the entire 
tops were dead on September 14. Hence the data obtained this year 
“appear to confirm the rule laid down in the former report: ‘That 
where there is danger of rot it is best to delay the digging some ten 
days or more after the tops die and that a longer delay does not harm.” 


IV. DOES LIMING PREVENT ROT? 


Many farmers recommend sprinkling potatoes with air-slaked lime 
when placed in the cellar. This treatment, it is claimed, reduces the 
amount of decay in stored tubers. In order to test the efficacy of this 
treatment, one-half of the yield of each row used in the trial last de- 
scribed (except those dug on September 28), was sprinkled at the rate 
of about a quarter of a pound of lime to the bushel and placed side by 
side with the unlimed portion. The nature of the soil, dates of digging 
and sorting, and condition of foliage at each digging, have already been 
described. 


The following statement combines the results of all the four plots 
used in the experiment: 


Total decay of limed potatoes to September 28.......... 91.3 

Total decay of untreated potatoes to September 28...... 85.8 

Total of limed potatoes sound, September 28............ 311.9 

Total of untreated potatoes sound, September 28........ 317.4 
) 


Percent sOmrdceave thMleC ccs oa5 So onioveres x. mawslinmens 
Bercentwordecayaineumtneateds +n... o-- cso ce ane ean, 


68 VERMONT AGRICULTURAL REPORT. 


So far as can be judged from the results of this single experiment 
there is nothing to be gained by liming, there being but two per cent. 
difference and that in favor of the untreated tubers. 

This trial of one season with only a few bushels of potatoes should 
not be regarded as conclusive. It does, however, lead us to doubt the 
value of the practice; yet the writer would be glad to learn of the ex- 
perience of any potato growers with liming potatoes, where definite 
gains were demonstrated. 


V. POTATO SCAB EXPERIMENT. 


Experiments in the disinfection of seed potatoes for scab were car- 
ried out during the season of 1903, along the lines suggested by the 
results of previous years. Two grades of seed were planted, ‘“scabby” 
and “‘smooth.” 

The washed seed potatoes were divided into five lots; one was soaked 
for two hours in formalin solution, 8 ounces in 15 gallons of water; 
another was soaked for one and one-half hours in corrosive sublimate 
solution, 1 ounce in 8 gallons of water; a third lot was moistened and 
then submitted to the vapor of formaldehyde, a fourth was thus treated 
dry, while a fifth lot was left entirely untreated. 

As in all previous trials, extending now through several years, cor- 
rosive sublimate and formalin proved equally efficient. They afford a 
cheap and eminently satisfactory means whereby the small potato 
grower may combat scab. For the large grower and the seed dealer 
who handles hundreds of bushels, a less laborious process 1s to be de- 
sired. It would be so much more economical and satisfactory in such 
cases to use a gaseous disinfectant that we have for several years been 
testing various methods looking to this end. 

Formaldehyde gas is a most promising candidate for favor. Only one 
per cent. of the crop raised from seed thus treated was scabby. 

We are not yet fully satisfied that this dry fumigation process is 
equal to the disinfection attained by soaking the seed potatoes in for- 
malin or in corrosive sublimate solution. These processes have been 
proved reliable by long experience, where this fumigation method should 
still be considered as in the experimental stage: In view of the several 
years’ results, however, and especially of those of the last summer, 
dealers and large growers who do not consider the soaking process 
practicable under their conditions, are advised to use the fumigation 
process providing their storage room will permit it. 


VERMONT AGRICULTURAL REPORT. 69 


POULTRY AND EGG PRODUCTION. 


By HENRY VAN DRESER, COBLESKILL, N. Y. 


(From an address delivered before the Vermont State Board of Ag- 
riculture at Burlington, Vt., January 15th, 1904.) 

Mr. President and Brother Farmers: 

I am to talk upon a very small thing this morning—something as 
small as a hen—usually beneath the dignity of the farmers at large in 
the different States. 

Solomon said, “In the multitude of counsellors there is safety.” Now, 
that is just as true to-day as it was centuries ago. Here this morning 
we have a multitude in counsel. The different counties of this State 
are represented, and I understand that they are all farmers or that way 
inclined. 

Now, as we pay a little attention to poultry, do we realize the fact 
that there is more money in poultry, for the amount invested, than in 
any other business along the line of agriculture? Yet it is the most 
neglected. 

In my boyhood I was made happy by administering to the wants of the 
little pets of the farm. My father was very lenient to my brother and 
me. We kept chickens, rabbits, squirrels, etc. As a rule, on Saturdays, 
when there was no school, the boys in the neighborhood would come 
over to our place to have a good time. They had to go away from 
home to have a good time, you see, and they came to our house. We 
enjoyed those Saturdays at home. Our surroundings were pleasant, 
and I know it made us better boys—it gave us thought along those 
lines that were beneficial to us. But as I grew into manhood I had an 
idea it took something as large as a cow to make a dollar out of. Al- 
though we paid for a home through the dairy cow, we are now engaged 
in poultry, also. 

There was no culture in the poultry department then, and there was 
no money in the business. We kept between 200 and 250 hens, but we 
never gathered in the eggs in the winter—because there were none to 
gather; that is a mighty good reason. And we never watered a hen 
until about nine years ago. We never thought that a hen got dry. I 
know men do, for I have been dry myself. We never set a hen—she 
always set herself. If she changed her mind, it was all right; that was 
her privilege. 

Then, when we were doing our hay harvesting, we were so busy that 
we would not gather the eggs for a week, and sometimes two weeks, 
and only then when our wives would call our attention to it, saying they 
wanted some groceries. Well, we would take a basket under our arm 


70 VERMONT AGRICULTURAL REPORT. 


and would go over into the garden, into the barn, or over into the 
meadow, and there, under a burdock leaf, find a hen sitting and just 
shoo her off, put the eggs into the basket and go to the grocery store. 
We had them in unknown quantities, but they were not to be relied 
upon, and the groceryman realized the fact. Sometimes we had eggs, 
sometimes we had chickens, and sometimes we had—something else. 
And the price was accordingly. So, you see, there was not a dollar in 
it for us. 

But I want to tell you how I became interested in poultry. I became 
very mtch interested in a little boy—no kin to me—who lived about 
three miles away. The boy had grand prospects. He was earnest in 
three miles away. The boy had grand prospects. He was earnest in pur- 
pose and honest in heart; chuck full of vim; such a boy as that is nearest 
my heart. We became so much interested in each other that he came to 
our house every day, and he finally concluded that he did not want to 
go home at all. So, I saw his father—he had nine children, and this was 
the baby—and I told him that I wanted the boy with me, and he said: 
“Take him and do as you please, and it will be all right with me.” And 
it was all right with me, too. The better I knew him the more I loved 
him. And one morning I said to him: “My dear boy, if you will furnish 
the brains I will furnish the money and give you a course at Cornell 
University.” And the boy went. During his absence I purchased the 
interest that my brother had in the home farm and my brother pur- 
chased another farm and moved five miles away. 

My wife and I, having no children, were lonely; and I want to say to 
the people here to-day, there is no household complete without children, 
music and flowers. That has been thoroughly demonstrated at my own 
home. My wife and I talked the matter over, and we wrote and told the 
boy we would like to have him come and stay with us. He left the 
university and I drove down to the station to meet him, and on the way 
home I saw at once that he was very enthusiastic in regard to poultry. 
Returning home, we sat down for the purpose of reasoning together, 
as Paul says. Fathers, you should respect the opinion of your sons. 
You should encourage thought. Thought is the power behind the - 
throne. Thought rules and governs this nation to-day. You don’t 
know the possibilities of a boy, except—when he presents an idea that 
is feasible, pat him on the back and encourage him, and he will develop 
a love for agriculture and become the pride of your heart in your de- 
clining years, and will love the homes and the farms that you have 
worked so hard to pay for. 

Well, the subject seemed feasible. We talked the matter over, and at 
once we went into the poultry business. The first thing we did was to 
purchase a Prairie State Incubator; two-hundred-egg capacity. We put 
it in the cellar of our dwelling-house, but the insurance company took 
our insurance away. I said to the boy, fire or no fire, we will go into 
the poultry business. The first thing we thought it was necessary ior us 
to do was to start with thoroughbred stock, because the chickens that 
we had on hand were of all ages, all colors, all denominations; they 


VERMONT AGRICULTURAL REPORT. RL 


were not to be depended upon; they were scrubs. So we sent away for 
200 such eggs, for which we paid $20. When they arrived we put them 
on the table to give them a rest. Whenever you send away for a sitting 
of eggs, when they arrive you should give them a rest of twenty-four or 
thirty-six hours. It will bring them together and you will have a better 
hatch. When the eggs were ready he opened up the incubator. It is 
very easily adjusted; the thermometer would go to 103 when it would 
blow off; and he put those eggs into the tray, closed the incubator, and 
at the end of the fourth day he examined the eggs; he took a tester 
and just took the eggs off the tray and held them up to the light. If 
they are fertile there will be a pronounced zone of very fine blood ves- 
sels there. He put those eggs back into the tray, and the eggs that were 
not fertile he laid aside to feed to the little chicks after they were 
hatched. The eggs were turned twice a day, and then on the morning 
of the nineteenth day there was a beautiful sight; those little chicks just 
threw off their shells and opened up into new life. There was a won- 
derful transformation. Nine years ago was the first hatch I ever saw 
by an incubator, and it was one of the best hatches we have ever had. 
Ninety-seven per cent. of the fertile eggs hatched. 

The next thing we did was to leave those chickens in the incubator 
thirty-six hours. Now, when we took the little chicks away from the 
incubator we tried to have the brooder heated to 97 to 100 degrees. 
We took those chicks out of the incubator and put them carefully into 
a basket lined with cloth so as not to have a circulation of air, lest those 
littie chicks should catch cold. You want to be very particular about 
that. If you take the chicks out of the incubator and put them into the 
brooder, and that brooder is a little bit cold, and they catch cold, it will 
cause indigestion and cholera infantum. and that means death every 
time. 

Now, the first thing he fed those chicks was the shells the little 
chicks came out of. He put them into the oven and when they were 
perfectly dry rubbed them together in his hands, and sprinkled them in 
front of the chicks. That is just what is required to promote digestion. 
On the brooders he sprinkled some sand and gravel, and that puts the 
system into action, gives them a good appetite and power to digest their 
food. Then stale bread, moistened with skimmed milk, was sprinkled in 
front of the chicks. In a few days he gave them plenty of clean water. 
You want to be very careiul about the water. If the water is distasteful 
and insipid, and the vessels become slimy and nauseous, that causes in- 
digestion, and that makes a great difference in regard to the death- 
rate. What they want every hour of the day is clean, pure water. 
Never allow a chicken to get dry, but at all times have it so arranged 
that they can go right up to the little water vessel and take a sip. 

We use granulated charcoal, put in a small box; they can go there 
and help themselves. That, also, is a great bowel regulator—it cleanses 
the system. 

In a few days we began to feed golden millet, and that is the most 
growthy food and the best bowel regulator that we know of; and every 


WZ VERMONT AGRICULTURAL REPORT. 


farmer can raise it. You can raise a good many bushels to the acre, 
but if you purchase it, it will cost you from $1.50 to $1.60 a bushel. We 
always raise it for our own use. 

When the chicks get a little larger we begin to feed cracked wheat and 
cracked corn, and johnny cake. The first few years we made the 
johnny cake the same as we would make it for our own family, with the 
exception of working those infertile eggs into the mixture and stirring 
it up with a spoon, raised it and put it in the oven and baked it. We 
could feed the inside of that johnny cake, but the crust was hard aud w2 
had to put it through a grater, which made additional work. Now we 
mix up the batter and put in the soda and eggs and then put it right into 
a large jacket in the cooker and steam it. And there is no crust to con- 
tend with; it is more digestible; every bit of it is eaten and there is no 
loss connected with it. We give them for succulent food, beets cut up. 
Just as soon as they get large enough so we can distinguish the sex, 
we put the cockerels in one department and the pullets in the other. 
We put all the cockerels in a brooder house; the pullets we put in a four- 
teen-acre orchard and allow them free range. 

The cockerels we feed with a little more of the johnny cake, and a 
little cottonseed meal with the cornmeal, for the purpose of giving color 
to the flesh, which makes the chicken look so much more attractive, 
because we wanted to put them on the market for broilers; and it gives 
a beautiful tinge to the meat. And we fied them with a rush, but were 
very careful and watched their digestion; we fed them plenty of buck- 
wheat, as it is very fattening. 

I want to say to you, now, of all the breeds I have ever seen, a 
White Leghorn will make the first pound as soon as any breed of chick- 
ens I have ever had anything to do with. Just as soon as ours weighed 
a pound to a pound and a half, we dry-picked them and sent them to 
New York. Now we are sending them away alive when they weigh a 
pound, and chickens never fetch a better price than they do when they 
weigh one pound, because, as they go up in weight, they go down in 
price, usually. This year we sent to New York early in the season, 
and then when the season opened at Saratoga we shipped there. Now 
they want us to ship them in a crate alive, when they weigh a pound or 
a pound and a quarter. We have gotten irom thirty-five to fiity and fiity- 
two cents apiece, and I think that is a very good price. As they want 
them without picking, we are willing to get rid of all the work we can. 
Now, the pullets were fed on meat scrap with the johnny cake, and some 
oats ground with the chaff sifted out; that was put in with the corn meal. 
We gave them buckwheat, also, and a variety of food. They had free 
range, which gave them plenty of muscle; and they were very healthy, 
and we were very much elated over the results. 

While this business is very attractive, I don’t want you to go into it 
without consideration, and I don’t want to mislead you, but I want you 
to do as we did; go into the business in a small way, and as you increase 
your knowledge of the business, enlarge your plant. With the mighty 
increase in population there is a greater call for eggs constantly; and 


VERMONT AGRICULTURAL REPORT. 73 


when you realize the fact that upon the average only sixty eggs per hen 
are laid in the United States, that is a mighty small record. Why, the 
farmers of the State of New York do not produce eggs enough to feed 
Greater New York. 

Eggs are being imported into the United States—millions of dozens a 
year. With the price that exists to-day, and which is constantly going 
up, don’t you see we are victims of lost opportunities, and we should be 
benefited by the mistakes we have made; and I am so sorry that my 
attention was not called to this business earlier in life. 

Now, don’t you see, poultry and dairying go hand in hand. One is an 
adjunct of the other, and you can pull in on this, as a side industry, a 
dollar on a hen, above all expenses, at the present price of eggs as you 
sell them to the grocery store; and I know whereof I speak. So you see 
it would make a great difference in regard to our finances, and you 
might just as well have that amount of money that you do without now. 

Well, now, one morning I was out in the orchard admiring those pul- 
lets, and the boy came to me and said: “I would like to have you come 
down to the barn.” I went down there, and what do you suppose he 
wanted of me? He told me he would like to have me step into the 
poultry house. I had not been in there for fifteen years. I never 
thought of such a thing as cleaning the poultry house. Our business 
was altogether on different lines. We were taking care of the dairy, 
you see, and I reluctantly opened the door and went in, and to my 
surprise, there were a couple of dead hens, and the place was neglected 
and broken down, ill-smelling and bad-looking. He said to me: ‘‘What 
are you going to do about it?” And I looked him square in the face, 
and said: “You tell.” “Well,” he said, “if I were you I would just go to 
work and take the interior out of this house, put it on a wagon, draw it 
down into the lot, pour on some kerosene and set it on fire.” No quicker 
said than done. It was right after breakfast, and I off with my coat 
and hitched the team, and when I drove up the boy had the interior of the 
house out, ready to put on the wagon. You see, he was afraid J might 
change my mind. We loaded it on the wagon and drove down into the 
meadow and put it on a pile, poured on some kerosene and set it on fire, 
and it went up like a rocket—a hundred thousand lice to the square 
inch! Then we refitted the house by running tar paper right up along 
the studding; then began ceiling, and stuffed between the ceiling with 
soft meadow hay, to make the room dry—and I am going to tell you 
moisture in the hen-house means death every time. The great secret of 
success in poultry raising is a dry room. When our house was finished 
we had a room fifteen feet square, with a southern exposure, two 
windows in it, and made frost proof by stuffing between ceilings, with a 
wallowing box and a nest box, a roosting device and a watering device, 
making the home very attractive and pleasant. 

But we didn’t dare to put those old hens back into the new depart- 
ment—we did not even introduce them to the pullets. Those old hens 
had something on them besides feathers! So we let them roost in the old 
orchard, out of doors, and the pullets we kept in the young orchard, 


74 VERMONT AGRICULTURAL REPORT. 


away from the old hens till fall, and then they were taken into the new 
department. Well. when those little pullets were four months and nine 
days old we got the first egg. And I will never forget how delighted the 
boy was. I was plowing at the extreme southern part of the farm, when 
working. He astonished me. I was frightened; I did not know what 
was the matter. And when he got up to me, to my surprise, he says, 
“There is an egg.” I tell you he was interested in the business. He 
watched it closely. And that is what a man has to do. He has got to 
look after the details of the business if he would succeed. Those chick- 
ens did pretty well; they began to lay, and they were kept in the or- 
chard till just before Thanksgiving, when they were put into their new 
winter quarters. Then they were made happy; their home was con- 
genial, had plenty of sunlight, they were very comfortable, and they did 
not decrease in their laying at all, but went on all through the winter. 
We got more eggs that winter than we had before in twenty years, dur- 
ing the winter months, all put together. 

Then a serious question arose: As to what we should do with those 
nearly 300 old hens and roosters? So we talked the matter over. I al- 
ways like to have a boy in the game, because they think more quickly 
than a man that is past the meridian—I know that by experience. 
“Now,” he says, “I will tell you: Thanksgiving is drawing nigh, the 
business men and millionaires of the city of New York will have a 
day off—that is, a day of feasting. Let us go to work, just before 
Thanksgiving, butcher those hens and put them up nicely in attractive 
packages—they are fat, sleek and neat—that, I think, will be a good 
idea.” So, just before Thanksgiving we got ready for the butchering. 
We heated some water, and, after killing them by sticking them in the 
mouth, we picked them very carefully—every pin feather was picked off 
carefully. After we finished picking we dipped them into a kettle of 
hot water long enough to count four slowly, and then, reversing the 
process, put them into water with ice in it long enough to count four 
slowly. Why did he do that? Well, you see, putting them into the hot 
water drew the secretions to the surface, and then into cold water with 
ice in it checked and held the fat over the surface of their bodies, and 
it puffed them right up. Say, they looked fine—just like pullets—ten- 
der, mellow and fat. Then the boy went to the village and got a roll of 
blue ribbon—very pretty—an inch and a half wide, and after drawing 
their legs close up to their sides, tied it around their bodies, with a 
nice, double bow-knot across the breast, and laid them on their backs, 
so they would not get out of shape during the night. The next morn 
ing we got some nice, clean barrels and packed them with a little straw, 
placing them in there with the blue ribbon staring us right in the face. 
When he finished packing them we took them to Cobleskill and shipped 
them to New York by express. In a few days we got a check. I opened 
the letter and, to my surprise, there was a check much larger than I had 
expected to receive, and it astonished me. But the boy said: “That is 
just as I expected; they were fat, nicely dressed and put up in such an 
attractive way.” So you see, we had disposed of the scrubs, and then we 


VERMONT AGRICULTURAL REPORT. 75 


were in better company. We are now taking care of thoroughbreds. 

I will tell you how we are feeding now: We put straw on the floor, 
about four inches thick, and in the morning we feed some peas, oats 
and wheat. These are the best all-around foods for laying hens I know 
of. We raise Canada peas and oats together; the Canada peas, you 
know, are small, and they can eat them whole. The peas are rich in 
protein and the oats have got the gimp in them. Oats will make a horse 
trot, a hen cackle or a rooster crow. 


Then next we feed the mash. Take seventy-five pounds of wheat 
bran, a hundred pounds of wheat middlings, one hundred pounds of 
corn meal and twenty-five pounds of meat scrap or meat meal, and mix 
them together. We cut up some alfalfa hay, 30 per cent. of the mixture, 
put that into the cooker and pour some skimmed milk on it and bring 
it to a boil, then stir in enough of above mixture to make the whole 
crumbly, and feed just what they will eat up in about fifteen or twenty 
minutes, in V-shaped troughs. You have got to use your own judgment 
in feeding; after you have fed them a few times you can do it without the 
least bit of waste. Then, in the evening, if the weather is cold, we feed 
them corn, wheat or buckwheat, providing nice, clean, pure water to 
drink constantly. In the wallowing box we put South Carolina rock for 
them to wallow in. That is a lice exterminatior, as it contains phos- 
phoric acid from 14 to 16 per cent., and no lice can live on a hen when 
she gets into that wallowing box and takes her bath. 


You see, we are very particular in regard to the care; we study their 
nature and make them comfortable and contented. The question has 
been frequently asked in the institutes I have attended during the past 
two years, especially, what is a good ration for a laying hen? Because 
farmers are paying more attention to poultry than they used to. That 
question answers itself, if you give it a thought. We will ask ourselves 
this question—what is an egg composed of? Seventy-four per cent. of 
the egg is water. Now, how necessary it is that a hen should have water 
every hour of the day—nice, clean water. Because it is impossible for 
a hen to lay many eggs without water. Now, when the housewife opens 
an egg in a saucer and examines it, the egg is not so nice as she would 
like to see it; the white of the egg is watery, the yolk is pale and she 
thinks the hen is sick, but that is not so. When the white of the egg is 
watery, it shows that we are not feeding a good, balanced ration. The 
lack of protein in feeding causes it. Fourteen and a half per cent. of the 
egg is protein. This is the white of the egg. Now, we must find a 
ration rich in protein. That we can do by feeding plenty of clover and 
wheat bran and wheat middlings. What is the result? The white of the 
egg is thick and attractive. Ten and a half per cent. of the egg is fat; 
that is the yellow. If the yellow is pale we can color it by feeding. If 
you feed too much buckwheat the yellow of the egg will be pale. We 
feed yellow corn and wheat, two glutens, and in that way we give a 
beautiful hue to the color of the yellow. We also feed quite a good deal 
of corn, to produce fat. 


76 VERMONT AGRICULTURAL REPORT. 


How oiten do we pick up an egg in the winter with the shell so brittle 
that it won’t stand shipping? Sometimes you find an egg with nothing 
but tissue—no shell at all. What is the matter with that hen? The shell 
is composed of lime, and it is a mighty drain on the hen’s system, laying 
an egg every other day, to produce the shell; they must have lime 
enough to cover the egg with a shell. Clover is rich in protein and it is 
rich in lime, but, in addition to this, we slack a little lime and put it into 
the shell-box, and the hens will go there if they require it; and you will 
be surprised, if you try it, at the difference in the results. What is the 
result of this kind of food? We will break an egg in a saucer and see. 
The white of the egg is thick, heavy; it is attractive, nutritious; the yel- 
low of the egg is the golden hue that was desired, and the shell is firm 
and strong and will stand shipment. There is the perfect egg, just 
brought about by thinking the matter over carefully and feeding intelli- 
gently. 


In this way, you see the business becomes more profitable to us. Fur- 
thermore, it is just as essential for us to breed hens of the laying type, 
if we are going into the business, as it is for the dairyman to have a cow 
of the milk type if he wants her for milk purposes. 


Now, as to the laying powers of the hen. I visited Professor Gowell, 
who told me that it took him fourteen years to develop the laying 
functions of the hen so that he produced 241 eggs per hen. He has 
hens right there of the same breed that laid only forty eggs per hen 
during the same year, and some hens were barren. I there studied the 
type of the hens; I noticed their characteristics. They were very per- 
ceptible. You could see it at once in their general make up. 


The best investment that we ever made in the poultry business was 
when we purchased our foundation stock. We bought thirty hens and 
three cockerels from Mr. Wyckoff. It took him about twelve years to 
develop the laying functions so that he got 197 eggs per hen from 600 
hens. I have already passed the meridian of life, age is crawling on, 
and life is so short that I wanted to begin where Mr. Wyckoff left off, 
and I was willing to pay him for the knowledge he had in the business. 
So our foundation stock was up to snuff. They are very intelligent, as 
well as very strong; they are the fashionable styles, up to date in every 
respect. I brought them home, and for eight years we have been fur- 
ther developing the laying functions of that stock. 


You see, what you want is to select a hen something of a wedge shape, 
a little long over the back, and deep through the heart; that gives plenty 
of room for the ovaries, and that insures heavy egg production. We 
are studying it very closely, and last year we had 950 hens in one house 
that produced us 201 eggs per hen. But, we are not satisfied with that. 
We want to increase the egg production still further. But, don’t you 
see, just as soon as the hen puts on fat it dwaris her egg production. 
When a dairy cow puts on fat it dwarfs her milk production. Just upon 
the same plan. There is the difference between success and failure in 
the business. I will tell you how we do. About the middle of August 


VERMONT AGRICULTURAL REPORT, VET) 


we shut our hens up in order to reduce their flesh. We have one house 
367 feet long and 15 feet wide, with two windows in each department; 
we put those hens into those rooms, which are 15 feet square. One 
window has wire netting in front of it; this we open to give plenty of cir- 
culation of air. We give them a scant ration and plenty of water, and 
it takes about two weeks. At the end of the two weeks we open up the 
windows of the house and let them out, so they can range out into the 
sunlight in a fourteen-acre lot, and they look like so many balls of snow. 
It is a very attractive sight. Then we begin to feed richer food and 
more of it, but we want to use some caution and watch their digestion. 
We give them sunflower seed, peas, oats, wheat and corn, a variety. 
We raise the sunflowers ourselves, and this seed is very nourishing and 
oily. Just as soon as the chickens begins to put on flesh the oil in the 
sunflower seed, don’t you see, works upon the feathers, and that will 
make them begin to shed, and they will throw off their old plumage until 
almost in a state of nudity. They will then go to work and replume 
early in the season. They don’t suffer any inconvenience, as the weather 
at that season is mild and they do not get chilled. You don’t see them 
standing around shivering and looking sick, forlorn and disheartened, 
for they are happy. They will soon put on their new plumage, and as 
the feathers begin to come out, their eyes will begin to sparkle, their 
combs will turn red and they will begin to cackle. That is the time to 
gather the eggs. 

When you are in the poultry business in the way I have pointed out. 
you can pick up eggs when they are profitable, the finished product; and 
it is just like picking up the money; you feel as if you were doing some- 
thing. JI want to be in a business that I can realize that I am on earth 
for some purpose. We have no use for a dead man. And I tell you, if 
you cannot do anything else, get out in the street and begin to shout 
and crow—that will make your blood circulate; you will feel happier and 
have a better appetite. If you have plenty of confidence in this business, 
and look after all the little details, you are sure of success. That is the 
beauty of it. You want to keep your hen-house dry, and avoid disease 
in that way. We clean our roosts every Saturday. After the droppings 
are taken off we put on South Carolina rock, which we buy by the car- 
load, and it absorbs the moisture, and this gives us a fertilizer that is 
astonishing. A hen will produce a bushel of manure a year. This means 
a better farm and better crops, don’t you see. Just as soon as the roosts 
are cleared we paint them with a mixture, made as follows: Take a 
pound of carbolic acid crystals (and you can get that for forty cents), 
put it in a crock and set it in a pan of warm water and let it melt; then 
pour the contents into a gallon jug and fill it up with kerosene; then 
take another gallon of kerosene and put about four tablespoonfuls of 
that combination into that gallon of kerosene. And I want to say to 
you that, with that South Carolina rock and wallowing box, with ust a 
little care every Saturday, you will never see a louse nor a mite on your 
premises. We are very particular. We fight the lice before they are 
born; that is the best time to fight them. 


78 VERMONT AGRICULTURAL REPORT. 


APPLE TREE BORERS. 


By WILLIAM STUART, 
Horticulturist Vermont Experiment Station. 


Borers are serious pests throughout the apple farming sections. An 
unusual opportunity having arisen for observations upon the round- 
headed type, the writer deems it worth while to make some brief state- 
ments as to their nature and the means of combating them, even though, 
strictly speaking, it lies outside of the particular province of his line of 
work. 

The injurious effects of the round-headed apple tree borer were very 
apparent in the orchards examined. In one, which consisted entirely of 
trees under ten years of age, a larger per cent. of them were seriously 
injured and many killed outright. Others were so nearly dead that after 
blooming they failed to put forth leaves. Any tree in which a borer 
passes its larval life is much the worse for it; and, when, as sometimes 
happens, eight or ten make a tree their abiding place, its usefulness is 
past. 

LIFE HISTORY. 


The eggs are laid in slits in the green bark of the trunk of the tree, at 
or near the surface of the ground. They may be deposited as high as 
18 inches, but usually are found near the base. They are probably de- 
posited in this latitude from the middle of June to the latter part of 
August. The egg soon hatches and the young larva begins at once to 
gnaw its way through the inner bark and cambium layer. On the ap- 
proach of winter it tunnels its way down the trunk of the tree below the 
surface of the ground. With the advent of spring it ascends and passes 
the summer in the sap wood. The second winter is passed in a similar 
manner to that of the first. The third season the larva again ascends 
and bores or gnows its way into the heart wood of the tree, and in all 
directions. Towards the close of the season it gnaws its way upward 
and outward to the bark of the tree, after which it withdraws into its 
burrow, encases itself with the castings of wood and soon enters into the 
pupal stage of its existence. Early in the next June it cuts its way out, 
emerges as a mature beetle, the female deposits its eggs and the life 
cycle is completed. 


PREVENTIVE MEASURES. 
The sundry measures recommended looking towards prevention are 


of two classes. They looked either to the exclusion or the repulsion of 
the insect. It is either shut away or turned away from the tree trunk. 


VERMONT AGRICULTURAL REPORT. 79 


Exclusion.—This method of combatting the borers seems to the 
writer to be the more hopeful if the work is carefully done. Various 
materials may be used for wrapping the trunk, such as heavy wrapping 
paper, manila paper, tar paper or fine wire screen. Their efficacy is en- 
tirely dependent on the care and skill with which they are put on. Tobe 
effective they must fit sufficiently close to the trunk and come up high 
enough to prevent the beetle from depositing its eggs. The material 
used in fastening the wrappers should be such as is easily broken by the 
growth expansion of the tree. The employment of tar paper or fine 
wire netting serves the double purpose of excluding insects and protect- 
ing the trunks from injury by mice, rabbits or other small rodents. One 
objection sometimes urged against wrapping the tree trunk with heavy 
paper, is that, upon its removal, it renders the tree more subject to sun 
scald. Another, which might be raised, is that unless examined occa- 
sionally, the wrapper is apt to get disarranged and instead of being a 
protection it maye serve as a screen for the insects. 

Repulsion.—The application to the tree trunk of some caustic or ill- 
smelling compound serves to repel the borer in proportion to the 
thoroughness with which it is used and the persistency of the retention. 
Most of the washes employed are of an alkaline nature, consisting of 
soaps, or lyes, ‘caustic in their action, to which, frequently, enough 
carbolic acid is added to give an offensive odor. Quite recently painting 
the tree trunks with pure white lead and linseed oil has been highly 
recommended by Alwood of the Virginia station, as being an effective 
repellant of the round-headed apply-tree borer. The ease of application 
and the persistency of the material should warrant its trial on a small 
scale in this latitude. Various patent washes have been from time to time 
widely advertised. Most of these compounds contain coal-tar pro- 
ducts, which, while ill-smelling enough, are more or less injurious to the 
trees. Such are not, as a rule, to be recommended. It is evident that 
the protection of the trunk by washes can be effective only when it is 
kept covered with it. 

Remedies.—After the larva has entered the tree, there is practically 
but one thing to do. It must be dug out. A strong bladed knife and a 
rather strong, flexible wire are the only tools required. It is usually 
stated that it is sufficient to go over the trees twice yearly, in May and 
September. The writer recommends that, in badly infested orchards, at 
least, a further inspection be made in July. Many of the newly laid eggs 
could then be destroyed. The presence of the young larva in the tree is 
usually easily detected, since they lie near the surface and generally 
cause a slight flow of sap from the wounded tissue. The bark, moreover, 
is usually somewhat discolored. They are easily reached at this stage of 
their development, and, if destroyed, cause but little injury to the tree. 
As they grow older they advance deeper into the wood and their pres- 
ence can only be detected by the fresh castings that are pushed out as 
they gnaw through the wood tissues. The knife is used to remove the 
castings which clog the tunnel and then the flexible wire is inserted. If 
the course of the larva is not too devious, one can generally succeed in 


So VERMONT AGRICULTURAL REPORT. 


destroying it. The work of removing a two or three year old larva 1s, 
of course, much more laborious than that of getting rid of the younger 
ones located nearer the surface. And, moreover, their presence in the 
tree is less readily detected. Orchards which have been carefully gone 
over twice during each season, from the time of planting, will contain 
few, if any, larva of the second or third season’s growth. 

Carbon bi-sulfid is recommended by some for the destruction of borers 
in the tree. A small amount of this substance is inserted into the tun- 
nel of the borer and the hole stopped up with moist earth, or, better, 
with grafting wax. This method, while effective, and, if used judiciously, 
not harmful to the tree, does not seem to the writer practicable. At all 
events it is not a remedy to be recommended without qualification. Car- 
bon bi-sulfid is somewhat expensive, and exceedingly explosive. It 
should be kept from flame and the fumes should not be breathed. 


VERMONT AGRICULTURAL REPORT. SI 


THE CANNING INDUSTRY OF VERMONT.* 


The development of the canning industry in Vermont is so recent 
that it has not as yet become of as great importance as in most of the 
New England States. Yet it seems to be firmly established, and bids 
fair in favorable seasons to add materially to the wealth of the several 
communities in which the canneries are located. Vegetables only are 
handled thus far, sweet corn constituting about ninety-eight per cent. 
of the output. Squash, pumpkins and beans are handled to some extent 
by a few concerns, but this part of the industry is still in the experi- 
mental stage. 


NUMBER OF CANNERIES, WHERE LOCATED AND WHEN ESTABLISHED. 


There are now seven canning factories operating in Vermont. es- 
tablished at Westminster in 1892, Northfield in 1894, Windsor in 1896, 
Brattleboro in 1898, Waterbury in 1899, St. Albans in 1900, and Essex 
Junction in 1902. 


By whom owned.—The Essex Junction, Windsor, Westminster and 
Brattleboro factories are owned and operated by H. C. Baxter & Bro. 
of Brunswick, Maine, under the title of Snowflake Canning Company. 
The St. Albans and Northfield plants are owned and operated by R. C. 
Payson & Co., of Portland, Maine, under the name of the Green Moun- 
tain Packing Company. The cannery at Waterbury is a home enterprise 
run by the Demeritt & Palmer Packing Company, their produce being 
labelled “The Cream of the Valley Sweet Corn.’’ The Maine firms use 
the Vermont output to supplement their home product, which it closely 
approaches in quality. 

Extent of the Industry—The estimated output of these seven can- 
neries during 1903 was 2,700,000 two-pound cans. According to the 
Twelfth Census (1900) the estimated output (obviously of the three first 
named factories only) was 5,802,720 pounds of canned goods, an 
amount slightly in excess of that put up last year at the seven fac- 
tories. 

Judging the extent of the industry by the number of acres devoted to 
the raising of canning crops we find the acreage comparatively small, 
but showing a healthy increase. The acreage contributory to the can- 
neries for 1903 and 1904 shows a decided increase in the case of Essex 
Junction, Waterbury, Northfield and Brattleboro, no increase from 
Windsor and Westminster and a slight decrease at St. Albans. 


*Abstracted from a thesis presented by Mr. F. A. MacMurtry of the Class of 1904, 
upon graduation from the Agricultural Department of the University of Vermont. 


82 VERMONT AGRICULTURAL REPORT. 


Increase or 


Acreage. 1903. 1904. decrease. 
Seats at. eo wa eine SU AOUNACTSS 350 acres —12.5% 
Mesex Junction. «2% 4. 650 acres 875 acres -|-34.6% 
NVELGORDUEY. let oteucarcers\erevieier 155 acres 225 acres -|-45 % 
Nore LA cS aie «Sosa alas oyeteniee ean 250 acres 
WWitmdlS Omaesse sere te Bron cao 500 acres 500 acres 
WYegtnntingnee Geo obeooccoo ocr 650 acres 650 acres 
Brattleboro, =... .c-u- -e «.-) s00actes 400 acres -|-33.3% 

MO tallsh Wy viccte crteersers oie 2655 acres 3250 acres 


Percent. increase for 1904, 22.4. 


*Not operated on account of unfavorable season. 

The contracted area for 1904, 3,250 acres, is over 20 per cent. in excess 
of the actual acreage of the preceding year. 

Purchase price of vegetables by the canners.—The prices paid by the 
operators for corn varies considerably in the different sections of the 
State, owing to diverse methods of purchase which are in vogue. The 
corn is contracted to the operator of the northern factories at so 
much per ton for ears broken from the stalks, while at the more south- 
ern plants the purchase price is based upon a ton of husked ears from 
which the butts and tips have been removed. The 1904 prices were: 
St. Albans, $9; Essex Junction and Waterbury, $8.50; Northfield, $8; 
Windsor, Westminster and Brattleboro, $14. The shrinkage incident to 
the removal of husks, butts and tips not being known, it is impossible to 
compare the prices paid at the three southeastern factories with those 
paid at the northern ones. The slight variation in prices between the 
four northern factories may be due in part to the varieties of corn grown 
at each of the canneries. 

Five dollars a ton is paid for squash and pumpkins and fifty cents a 
bushel of thirty pounds for beans. 

Yield per acre and money value.—In favorable seasons the acre yield 
of unhusked ears is from 3-6 tons, and of husked ears from 2-3% 
tons. From 5-8 tons is a fair average for squash and pumpkins and 
from 1-2 tons of beans. The larger yields are only secured on land of 
good fertility and tilth. These crops bring, at the prices mentioned 
above, from $24 to $56 per acre for corn, $25 to $40 for squash and 
pumpkin, and for beans, $33 to $66. The stover forms an added asset 
in the growth of the corn crop. 

In such unfavorable seasons as those of 1902 and 1908, when as low as 
one ton of unhusked ears were reported an acre, the profit to the grower 
dwindles almost or quite to the vanishing point. 

The farmers seem to grow at present more particularly the several 
Country Gentleman and Crosby varieties. The industry is in almost 
every case simply a side issue to other and more general lines of 
farming. Owing to the recent poor corn years many farmers who have 
grown this crop for the canneries are skeptical as to profit, while others 
withhold judgment. In those localities where the industry has been 
longest established consensus of opinion is that it is in the long 
run and at present prices a fairly profitably venture to grow corn for 
the cannery. The stover is commonly ensiled (often with other corn), 
made into dry fodder or used as a soiling crop. The husks and cobs are 
ied to cows when fresh, to swine when sour, or are ensiled. 


VERMONT AGRICULTURAL REPORT. 83 


CEMENT FLOORS FOR STABLES: 


By ERNEST HITCHCOCK. 


The use of cement floors for stables has very greatly increased during 
the past few years, but not so rapidly as the merits of this kind of a 
floor would warrant. A somewhat exaggerated idea, held by many, of 
its cost has doubtless tended to restrict its use. It is impossible to give 
any exact figures as to the necessary expense of constructing a cement 
or concrete floor, because of the varying cost, or availability of the ma- 
terials, but on the average I doubt if the expense on most Vermont 
farms need exceed the cast of a plank floor. When the element of dura- 
bility is also considered the real economy of this style of floor cannot be 
questioned. Durability, economy, cleaninliness, warmth, lessened fire 
risk and saving of all elements of fertility are the points of superiority 
justly claimed by its advocates. 


The cost of the floor depends, of course, chiefly on the price of cement 
and nearness of an available supply of good, sharp sand, clean gravel 
(or crushed stone) and plenty of stone of varying size, the largest not to 
exceed in diameter the depth from the desired surface of the finished 
floor to the bottom of the excavation. A floor can be constructed with- 
out these stone, but their use very greatly reduces the expense, and the 
chief object of this article is to point out the possibility of constructing 
these floors at comparatively small cost. The one point of the whole 
business is to secure a perfectly solid, immovable and permanent 
foundation. A coating of good concrete an inch in thickness on top of 
such a foundation is ample for a cow stable. The way usually recom- 
mended for making this foundation is by the use of concrete also, 
economizing by making it a little poorer in cement than the top coating. 
There is no objection to this method except the expense and labor in- 
volved. From my own experience, extending over a sufficient number 
of years to thoroughly test the method, I can recommend the use of a 
method much cheaper and just as good. Let the earth beneath the 
stable be excavated to a depth of at least eight inches below the point 
where the surface of the floor is desired to come. If the surface of the 
ground is already below this point larger stone than hereafter indicated 
can be used, or earth can be used as a filler. Then make a foundation in 
about the same manner as directions are given for a Telford road. That 
is, haul cobblestone whose longest diameter is a little less than the 
eight inches—if the longest diameter of some is no more than six 
inches, all right—and lay them carefully and closely with the longest 
diameter perpendicular. Wedge these stone in as tightly as possible. 
Then with a heavy maul settle them firmly in place. The tops of these 


84 VERMONT AGRICULTURAL REPORT. 


stone will, of course, vary considerably, but none of them should come 
within less than one-half inch of the proposed surface. If too high, 
break the tops off with a stone hammer. Next haul smaller stone and 
wedge them with the maul in the instertices between the larger stone 
already in place. Next comes the use of concrete. This should be made 
thin, using perhaps half sand and half gravel, and be poured onto the 
stone so that it will work down between the stone and when set hold 
them firmly in place and prevent all possibility of the stone “crawling.” 
By experience I have found that the concrete for this purpose can be 
made from good lime instead of cement, and, of course, at a great saving 
of expense. The stable, however, must be so located that there is no 
danger of water ever soaking under it. If the location is not such as to 
guarantee this, proper precautions must be taken by drains outside the 
stable to protect the foundations. If lime is used it should be allowed to 
harden, which will take much longer than if cement is used, perhaps 
ten days. When the top coating is put on let the surface be moistened, 
using a broom or sprinkler. For the top or surface coat, which should 
be at least an inch in thickness, use one part best Portland cement, two 
parts clean, sharp sand and two parts clean gravel. Sift through coarse 
sieve so that no stone larger than half inch in diameter are left in the 
sand and gravel. The surface should be level, but not polished. There 
is danger of cattle slipping on a polished cement floor. It can be 
leveled with a trowel made from an unplaned board, or can be put on 
with a steel trowel and then, while soft, brushed over with a common 
broom. 

A trench, of course, must have been excavated where the gutter is to 
be. The sides of the gutter can be laid up with stone and cement, 
which is probably the best way. In my own case I used timbers six by 
ten, set on edge, for side of gutter next cattle. I now believe this to 
have been unnecessary. The cement in the gutter should be polished 
with steel trowel. About eight inches deep by eighteen wide is a good 
size for the gutter. The platform on which cows stand should have 
about one and a half inches slope from tie to gutter. Plank may be 
placed on this platform for cows to stand on or not, as preferred. 

The principal points to success in the construction of concrete floors 
are: First, to secure a perfectly solid foundation. A comparatively thin 
layer of cement concrete on a solid foundation will endure forever, 
while if the foundation gives, a thick layer of the concrete will soon 
crack. Second, it is absolutely essential that water be kept out from 
under the floor. Third, use only best grade of cement. The cheap 
cements are dear at any price. 

Floors of this kind are also as desirable for horse stable, pig pens, 
etc., as for cows. The concrete in the horse stalls, however, should be 
covered with plank and the layer of concrete in the rest of the stable 
should be heavier than is necessary for cows. 

It has not been the intent of this article to cover the entire subject of 
cement floors for stables, but only to point out their desirability and to 
indicate a cheaper method, where the materials are available, of their 


VERMONT AGRICTLTURAL REPORT. 85 


construction. Doubtless on some farms, where stones of desirable 
size are not available, and where gravel or crushed stone are conven- 
ient, the old fashioned method may be cheaper. Directions for the 
construction of floors in this manner have been too frequently printed 
to render it desirable to repeat them here. 

However explicit the directions, each individual will doubtless find it 
desirable to vary from them somewhat in his own work, using judgment 
and ingenuity. One important advantage is that any man with enough 
judgment and skill to be a farmer can construct one of these floors 
without paying out any money in employing expert or high-priced 
labor. Every bit of the work can be done by the farmer, his team and 
regular help. 


86 


VERMONT AGRICULTURAL REPORT. 


EXPENSES OF THE BOARD OF AGRICULTURE. 


Geo. Aitken, 
Services . 
Expenses 


From July 1st, 1903, to July Ist, 1904. 


cholo eiiele jell, ehelie! olka (nifa'(s) eo. vileje..©. (el p)ie is) 19\0) eleuelehelie/ esta eiarege 
; 


si felies eke) ie, a! o) alts) nla elim e(iel vite, > luvele Welielsllale ele! sLaliaisealsla,(s bilel™ 


Ernest Hitchcock, 


Services . 
Expenses 


Cc. jt Bell, 
Services . 
Expenses 


Jeb Brigha 
Services 
Expenses 


Jeb Candon 
Services . 
Expenses 


Ne alatons 
Services, 
Expenses 


C. W. Gates, 
Services . 
Expenses 


©. o:0. elim’ (oe fel'6,'» 0 eke) las o>) 10s) 0) einai ie ie)e om ale ele ie) eis (eel siele 


« © 8, 8/0 5 6, 6,6, 6c. clit! 0) e)0) eee se) felayajnihel eke) = )e) si \ala =e) 6/6) (6.0: 


m, 


ot oa) aKa nile fe Je'(ei9) elle) uane siekeleteialelelieye) (sete eye Ls auelals iste 


eo lbice: eke! e\ie) ovevie/ soley elle) a) /e\s)mAnlis) elie: elcele.16,0lle, aie) sue) sigee cae 8) 


’ 


ee) eral folie (e/ =) ©) b,dellejiu {ella, erence) ©/isjlelfecevel™, (sleiwie) detec ss)e)e0s\re 


ote 8 6/2 cus, (0.\e js’ a jeilel alle ol sie wivge elo», \w ie, elu jee) elele «eel. 1 


a) 6 0 © a) whe 15 \o.\ule)el ele, @) ie) (ele) ©), paleo) shale fe)es¢ 016) 515) e.\9 «(eae 


B (0,6 6 0) sie o's oe © © 10.0) (els, \«\6).6e)1s) 69) ©) (© (8! (6(» (s),9/(e)\8)6|/8))6) 6)/=/ 0)'@ 


G. M. Gowell, 


Services . 
Expenses 


Tj, Ibs Taming, 
Services 
Expenses 


o 0 6 ee € 6 6:00 .0\6 0 © ¢ 00 '¢ ae 6 6) ©) s) 6]6) sla ola) se) ee) 6.6 we 6.0 


a c= 2.0 08 «= 60 ble ce © © 6 8.66 6 600 © #1668 «0 6° © 8 C6 


ai e..0l{e e610, 0) ee.» a, Seka e'ase)\ele ere, #\ ee) 6)\0)0 ele ees) Sas) Ss 5 le 


¢) 0%6) 6.0 2.0 0000 00 6.00 0 04m 6 @ 6 Ue 8 0 we © [0 0\6 09,80 6 s78 


$184 00 
134 58 


$318 58 


1,342 
59 70 
14 00 
71 42 
15 55 
125 92 


128 27 


VERMONT AGRICULTURAL REPORT. 87 


L. R. Jones, 


SYA io Beers Aatniccs er er Pa aa 68 00 
IDS TSEC NENG Ben GO OCI OF Doc etnnrd C Cr eras 38 48 
—— 106 48 
T. L. Kinney, 
Serv CES evar yarn ei ckoreis ote: Sieve leis vce te aleve Miovarensl erase aia 20 00 
IDS GNSMGSS s.dieac dows Ga Heme TOO bn Hee oe in aoe Ore 8 85 
—_——_ 28 85 
\ 
D. M. Kelsey, 
SGIAVECS OS 5 ot cre Bd Dab 6 OS DO CDSG UEIDG TERCERA ae 35 00 
JES pDXSiIGVeGe Is oeta.6 OCG Oe OOO Ocis CORIO IOC etna ec 11 50 
=————— 46 50 
D. H. Morse, 
SVEICITIEOS Vols ace Hefote Ba tlo ebbing SHO Gea OE SO Dec eee 8 00 
FETS SSM epereneianee teva rae boy Fete syeleh altel cl eraysleusvaxe)epate\ei eleva. era.0 1 88 
—_—— 9 88 
Cassius Peck, 
SET VACES Matern re clctatcrorsie Se the aie dei tereleveieiavetevslanard ote eis onave 40 00 
EERE CISC St rebe sxcreseieche erthete sao aikaievarercr eveie isotope eusieceie Mrorecs 22 06 
: —-- —— 62 06 
MEN Se Stores 
SOMAIIGERS & Boo BG OOO ORO IS STOOD aO ETE SSeS 88 00 
EXT STIS S Sy rerete tere ieyarel cious icra te oiclirene weatsteet sis sieucie sree Tava, 49208 
—— 1837 08 
Geo. H. Terrell, 
SICTAIUCOGH Sade Hip OOS OOD SO Cena ce Cini orc ena 16 00 
EEX POMS OSiy ahaa ant she rote siete sepa etclays epticaielale sleqeusv acer 8 43 
—— +e 24 43 
Henry Van Dreser, 
SEITICES AAS Ae aps Gd co ARAIG D.D RIES DCUR Orcs: cI DIGIO ORO 155 00 
ERI EMUS EG, bavaeratctelesa'eie) stabs. cro thavetornre ove vole sceset over sie rousing aie 73 50 
——_—— | 228 00 
Sle Gallepe ersten cena ctegctorua ved taueyeucler tensa ets eevee ee coe ioe 8 $3,142 57 


MISCELLANEOUS EXPENSES. 


f 
St. Albans Messenger Co., 

Clasp envelopes, circulars and sundries................-. $52 80 
Cummings Printing Co., 

Pari mers Geta ltivOmmle seve. tcc 6 «sie 0, cle sels, sche sieie,tolci eels Xe 73 14 


The Tuttle Co., 


88 VERMONT AGRICULTURAL REPORT. 


Posters, clasp) envelopes and sundries)... e5-4.e eee eee ee 24 45 
St. Johnsbury Republican Co., 

iPrOeTranivesiand: MOStErStsa\.\cct echo mot Cena ee eee 75 00 
Free Press Association, 

Programmes and posters ..Aqcas ssc donee oe Oe 16 75 
OSEA EC la aii ct cvant his hp ckejaiehel ous ss imiepeacde eset oaetore BTSARE Ie ore ORE et eee 141 73 
Printing bills andecirculars 2.20 sscee cee ee eee ere cee 13 50 
Graham & Jenks, 

[eglc\e} xeven (2h0) eae OM Men a ettasoaiae Ob aes oe ote Gada onwo dn 4 34 25 
Telephone, freight, expenses, livery and for speakers......... 334 85 

‘otal fmiscellaneous’ <1... toc oe aen Ce see eee $766 47 
otal expennditufes: s3..,.. sesh meee eee eee $3,909 04 


REDOR T 


OF THE 
THIRTY-FOURTH ANNUAL MEETING 


OF THE 


VERMONT 
DAIRYMEN’S ASSOCIATION. 


1904, 


am 


Compiled by 
F, L. DAVIS, SECRETARY. 


PRESS OF THE ECONOMIST Co. 
Troy, N. Y. 
1904. 


RULES FOR DAIRYMEN 


Suggested by the Vermont Dairymen’s Association. 


Eire ys ABLE. 


1. Stables should be well ventilated, lighted and drained; should 
have tight floors, walls, and be plainly constructed. 

2. No musty or dirty litter, no strong smelling material, and no 
manure should remain in the stable longer than is absolutely necessary. 

3. Whitewash the stable once or twice a year. Would recommend 
using land plaster in manure gutters daily. 

4. Feed no dry, dusty fodders previous to milking. If dusty, sprinkle 
before it is fed. 

5. Keep stable and dairy room in cleanly condition. 


THE COWS: 


1. Keep only healthy cows. Promptly remove suspected animals. 
In particular, add no cows to the herd unless it be certain that they 
are free from tuberculosis. 

2. Do not excite the cows or expose them to stress of weather. 

3. Feed a good cow liberally with fresh, palatable feeding stuffs. 
Do not change these suddenly. Provide water, pure but not too cold, 
in abundance. 


MILKING. 


1. The milker should be clean, and his clothes likewise. 

2. Brush the udder just before milking and wipe with a clean cloth 
or sponge. 

3. Milk quietly, quickly and thoroughly. 

4. Throw away into the gutter the few first streams from each teat 
This milk is very watery, of very little value, and is quite apt to injure 
the remainder of the milk. 

5. Remove the milk promptly from the stable to a clean, dry room 
where the air is pure and sweet. 

6. Drain the milk through a clean flannel cloth, or through two or 
three thicknesses of cheesecloth. 


4 THIRTY-FOURTH ANNUAL REPORT OF THE 


7. Aerate and cool the milk as soon as it is strained. The cooler 
it is the more souring is retarded. If covers are left off the cans cover 
with cloths or mosquito netting. 

8. Never mix fresh, warm milk with that which has been cooled, 
nor close a can containing warm milk, nor allow it to freeze. 

9. Under no circumstances should anything be added to milk to 
prevent it souring. Such doings violate the laws of both God and 
man. The chemicals which are used for this purpose are slow poisons. 
Cleanliness and cold are the only preservatives needed. 

10. In hot weather jacket the cans with a clean, wet blanket or 
canvas when moved in a wagon. 


UTENSILS. 


1. Insist that the skim milk or whey tank at the factory be kept 
clean, in order that the milk cans may not become contaminated. 

2. Wash all dairy utensils daily, thoroughly rinsing in boiling hot 
water and a little washing soda, scald and drain. Boil strainer clothes 
daily. After cleaning, keep utensils inverted in pure air, and sun if 
possible, until wanted for use. 


VERMONT DAIRYMEN’S ASSOCIATION. 5 


An Act to Promote the Dairy Interests of Vermont. 
It is hereby enacted by the General Assembly of the State of Vermont: 


Section 1. The sum of one thousand dollars is hereby appropriated 
annually to the Vermont Dairymen’s Association, for the purpose of 
promoting, developing and encouraging the dairy interests of this State. 

Sec. 2. The Auditor of accounts is hereby directed to draw an order 
on the State Treasurer in favor of the Treasurer of the Vermont Dairy- 
men’s Association, for the first payment of this appropriation on the 
first day of January, A. D., 1889, and annually thereafter so long as the 
conditions hereinafter provided shall be complied with. 

Sec. 3. Said Vermont Dairymen’s Association shall hold an annual 
meeting, continuing for at least three days, at some town or city in this 
State of easy access to the people, and in some comfortable and conven- 
ient building; and said meeting shall be open and free to the people of 
the State. At said meeting the best available talent in the country shall 
be employed to teach and discuss the best methods of dairy farming, and 
subjects connected therewith; and at the said annual meeting, premiums 
shall be offered for the best dairy products of butter and cheese, to an 
amount of at least two hundred dollars; such premiums to be awarded by 
disinterested and expert judges, and paid by the Treasurer of said Ver- 
mont Dairymen’s Association. 

Sec. 4. The Secretary of the Vermont Dairymen’s Association, shall, 
on or before December 1, 1889, and annually thereafter, make a detailed 
and itemized account to the State Auditor of Accounts of the receipts 
and expenses of said Association, which accounts shall be approved and 
countersigned by the Treasurer and Auditor of said Association. 


Sec. 5. If, in any year, it shall appear to the State Auditor of Ac- 
counts that any part of the preceding annual appropriation remains 
unexpended, or has not been honestly or judiciously expended, then 
such a part or amount shall be deducted from the order for the next 
succeeding annual appropriation. 

Sec. 6. This act shall take effect from its passage. 


Approved November 19, 1888. 


An Act to Provide for the Printing of the Report of the Vermont Dairymen’s 
Association. 


It ts hereby enacted by the General Assembly of the State of Vermont: 


Section 1. Section two hundred and forty-seven of the Vermont 
Statutes shall be amended to read as follows: 


The Secretary (of Board of Agriculture) shall prepare on or before 
the 30th day of June annually, a detailed report of the proceedings of 
the Board with such suggestions in regard to its duties and the advance- 
ment of the interests herein specified as may seem pertinent, and he 
may append thereto such abstracts of the proceedings of the several 
agricultural societies and farmers’ clubs in the State as may be advis- 
able and the report of the Vermont Dairymen’s Association. The 
report shall show under separate heads the work of the Board relating 
to the different subjects herein mentioned. 

Sec. 2. The provision of section two hundred and fifty-one of Ver- 
mont Statutes requiring the printing of a report by the Vermont Dairy- 
men’s Association is hereby repealed. 

Approved November 4, 1896. 


6 THIRTY-FOURTH ANNUAL REPORT OF THE 


CONSTITUTION. 


Section 1. This organization shall be called the “Vermont Dairy- 
men’s Association.” 


Sec. 2. Its object shall be to improve the dairy interests of Vermont, 
and all subsidiary interests. 


Sec. 3. This Association shall consist of such persons as shall 
signify their desire to become members, and pay the sum of one dollar, 
and a like sum annually thereafter, and of honorary and corresponding 
members. 


Sec. 4. The payment of five dollars shall constitute a life member- 
ship, or the payment of an annual membership fee of one dollar for 
five consecutive years shall constitute a life member. 


Sec. 5. The officers of the Association shall be a President, two 
Vice-Presidents (one from each Congressional District), a Secretary, 
Treasurer and Auditor, who shall constitute the Executive Committee, 
and have the general oversight of all the affairs of the Association. 


Sec. 6.. There shall be held, during each winter, an Annual Meeting, 
at such time and place as the Executive Committee may designate, for 
addresses, discussions, exhibitions, and the election of officers, who 
shall hold their respective offices for one year, or until their successors 
are chosen. Said meeting shall continue in session at least three days. 


Sec. 7. It shall be the duty of the Secretary to prepare an Annual 
Report of the transactions of the Association for the current year, 
embracing such papers, original or selected, as may be approved by the 
Executive Committee, and cause the same to be published and dis- 
tributed to the Dairymen of the State of Vermont. 


Sec. 8. The Treasurer shall keep the funds of the Association and 
disburse them on the order of the President or Vice-President, coun- 
tersigned by the Secretary, and shall make a report of the receipts 
and expenditures to the Annual Meeting. 


Sec. 9. This constitution may be amended at any Annual Meeting 
by two-thirds vote of all the members present. 


VERMONT DAIRYMEN’S ASSOCIATION. 7 


OFFICERS 


OF THE 
Vermont Dairymen’s Association. 


20 4, 


PRESIDENT. 


reece. BRUCE, . - - : - Sharon 


VICE-PRESIDENTS. 


EEO. TERRILL, - - : - Morrisville 
&. G, BRONSON, _ - - - - East Hardwick 
SECRETARY. 

PL DAVIS; - - - - North Pomfret 
TREASURER. 

M. A. ADAMS, - - - - - Derby 
AUDITOR. 

Cn SME bE- - - . - Morrisville 


Mrs. Emma Grout-Nutt, Stenographer, Montpelier. 


8 THIRTY-FOURTH ANNUAL REPORT OF THE 


INDEX. 


Rules for Dairymen ............ scat Mo cccace oie ienscss eee 
Act to Promote the aie Tntereets. af Teac) stant tbsdstauatedetacecushecnsteetecamee 5 
Act to Provide for the Printing of Report.:...... -..-.2:-----.--ceecesceeeeeeneeestueetene te 5 
GConstitition pie Se ee ee be ee EEE Be eee cere correo eee cee era 6 
(ONE LS Sy ee Pe ee a Cee ee eA eeeD ecu -ckcdsee ser sSSeeaneacsomneECEa Ae 7 
TAU apn (ep Fal 0 5 eee rr ae Ee eon cE Qa erer cee ecedaec 9 
Amtual Members ......-.,.--<2..:...cccsceccmseceete-tebeeemeoweresnsnems =m ean et ONES ie ee 17 
INGUSEHS Cn AGU SOS 0 0 eres see te cece Reo econ Aone cone coco: ne mcosaccnca eco ene bes noece 21 
Response to Welcome............-.----:secceccsessee esses ceeeeen ests eeeeeeeeeercrsteneenenencenenscnenenens 23 
Report of Secretary and Treasurer. ............--se22 ceseeeees eceeeeteeeceeeeneeceeeeeeneenets 25 
Presidents A Gare ees secre eee ae eee 26 
Dairying As a Special or Co-operative Industry....... ee ere At ns) AMES 29 
Goods @heese aitrd! EX Ow ato Viet ese ieee ae eee eee 33 
Te aKa ECS IN =o GEG ah cee eects (eben enter ocr / eeentrocd neal oc eeoat cecaccebteneae crecertrccte 43, 143 
Concerning the Vermont Dairy School.............2.. cesses ecb cceeceecess cnenetenees 44 
Address by Senator PrOCtO re cess ncnerereennceee ere teers Behe Se POE BER eas 49 
Address by Hon. Gifford Pinte 2855 teat teem eer cceete cee oe eee 
Report of Butter and Cheese Awards. Ns wesc alr, Ree eee 57 
Statement of Method eas by Wieser. of Butver and Cheese 

Deh 1S I ee eee rc erase eee cence baseees omceosco oe 62 
Organizing and Maintaining a Successful Co-operative Creamery ...... 71 
Light versus Darkness ........2c.-0t-...ccscscscess nessnnsen dedererentntcennesecaune genenssenansnanannnnenaaens 78 
Gity Milk Supply joo oc eee eee eee Pee ah alt ie heehee 85 
Cheaper Production of Mil k.........22.....:sssssce.ccdecseceseeceeecees ssesecnsneeassesnesscnnaneess wy 1S 
Co-operation. of Butter Maker............2. ...c---ceecceeeoeneee ne coenenpe Reve oe 2 ieee 90 
How to Raise Forage Crops When Pastures are Dry.........-...-.------------------ 92 
Address by Prof. Decker -< aoc820 cet pecan na nn ence Bee one a ramen nce 100 
Eee tloripotiy Ofc CLS se rse se ee eee eer ae cere te tects ah eee 103 
SET i Toft (21 See i ee ee Os St So Re Ae Demin hyo er besaarg capers aps A Hee RS 105 
National Dairy Mepartiienty. ity Setar se ee ceteee: Oeeeet eateeele eer aera 106 
Watnygand Hood Pegi slat ora see create tap ele ieee eee acl ete mene as oe enna see ence 111 
Adulterated Articles and Their Adulterants...................0..--- wiabactevbowsncts 114 
PRES Ol UT OTS ooze cos oo faeces alot 
Selection and Conformation of the Dairy Cow... ...-.-....------::-c-cscseseseseseeeees 133 
Address) by; (Gov. Mic Cull Log las eerste eeeeetee eeneres meee Nosh clasgexsete, os Scueses 140 
Licensed Operators of the Babcock TeSt ooo. ccieccteancccceanc nesannens=eo-m Som 147 
Wist of Creameriesand Cheese Hactories terccsceee sete eee neeen enna eter 149 


Special. Notices tsetse es eee SS Sad, Rarer tars ete s NER tin ce Rmaaet Se ae 156 


VERMONT DAIRYMEN’S ASSOCIATION. 


LIFE MEMBERS OF THE VERMONT DAIRYMEN’S 


ASSOCIA TION. 


Adams, M. A. 
Allen, Charles 
Armstrong, A. B. 
Allen, H. A. 
Allen, Henry 
Adams, William H. 
Aseltine, M. L. 
Aldrich, E. O. 
Adams, G. W. 
INidleyaubee Ee 
Aitken, George 
Allen, G. A. 
Benedict, G. G. 
Blake, Geo. Boardman 
Bronson, T. G. 


Belle Gane 
Bagstowarelie, le. 
Barbet Dia: 


Brownell, C. W. 
Briggs, Nelson 
Brigham, William O. 
Buck, Abner 
Buck. An Eh 

Burt, William 

Bilisss: Sy Ee 

Burt, Frank 
Ballard, 3B, Mk 
Blaine Nese. 

Bliss, Abner 
Biiss#@e Se 

Beecher, H. A. 
Bates, A. E 
Barnum, Ell 
Bent. C. 

Brown, J. S. 

Bishop, D. B. 


Derby 

East Berkshire 
Dorset 

West Milton 
Pawlet 

Keene, N. H. 
North Fairfax 
Shrewsbury 
Stowe 
Dummer 
Woodstock 
Hale 
Burlington 

156 Congress St., Boston, Mass. 
East Hardwick 
East Hardwick 
Burlington 
Burlington 
Burlington 
Brandon 
Bakersfield 
Buck Hollow 
Buck Hollow 
Essex 

North Williston 
Enosburg Falls 
Fairfax 
Morrisville 
Georgia 
Georgia 
Hinesburg 
Huntington 
Milton 
Marshfield 
Plymouth 
North Williston 


IO 


THIRTY-FOURTH ANNUAL REPORT OF THE 


‘Bass, 1a be 


Blake, William H. 
Bruce, Ee ve. 
Belay Ge 
Barry, Leonidas 
Burgess, J. J. 
Brothers, H. F. 
Brackett, W. R. 
Bean, G. C. 
Belden, H. W. 
iBrelsiopadl, 1, IBLE 
Buxton, J. E. 
Brock. B 
Brainerd, E. P. 
Bristol (Re i. 
Bushnell, J. H. 
Brownell, George W. 
Barber a. Je 
Bushnell, H. N. 
Butler, F. G. 
Burrell, D. H. 
Baker, J. W. 
Brewer, J. R. 
Burghan, W. H. 
Beach, W. V. 
Bent, Orrin 
Brown, B. B. 
Cushman, (Gi 
Carpenter, E. P. 
Chaffee, J. H. 
GilleyauS:) le 
Congdon, Edwin 
Cannon, LeGrand 
Gahcens) sale: 
Cates, Izy): 
Currier, P. W. 
Clarke, M. S. 
Coburn, J. A. 
Cobunnsy ee. 
Campbell, H. W. 
Citic, Heb. 2, 
Golburn) EE: 
Chapman, J. H. 
Cowden, H. 
Colburn, R. M. 
Crampton, Charles A. 
Currier, J. W. 


Randolph 
Swanton 

Sharon. 

Swanton 
Springfield 

St. Albans 
Hinesburg 

9 Chatham St., Boston 
Coventry 
Waitsfield 
Bradford 
Middletown Springs 
Barnet 

St. Albans 
Vergennes 
Williston 
Williston 

North Williston 
Waitsfield 
Hartford, Conn. 
Little Falls, N. Y- 
Syracuse, N. Y. 
Hingham, Mass. 
Montpelier 
Charlotte 


7 Quincy Market, Boston, Mass. 


Williston 

75 S. Market St., Boston, Mass. 
West Waterford 
East Enosburg 
Fairfax 
Clarendon 
Burlington 
Brandon 
Brandon 
Montpelier 
Clarendon 

East Montpelier 
East Mont pelier 
Holdridge, Neb. 
Orwell 

Rutland 

West Rutland 
St. Johnsbury 
Springfield 

St. Albans 
North Troy 


VERMONT DAIRYMEN’S ASSOCIATION. 


Tot 


Chapman, George A. 
Cooley, William 
Cobbs CG. E:. 
Crane, George 
(Gineige, (GC, 12 
Chandler, G. C. 
ClathingnGeak 
Chase, Berry 
Carpenter, O. G. 
Clarke, M. W. 
Colburn, H. W. 
Candon, J. B. 
Choa Gs A’ 
Cloverdale Creamery 
Donahue, J. F. 
Doe, G. A. 
Douglass, O. 
Diuttonw ba Bs 
Davis, G. A. 
Donahue, W. F. 
Donahue, T. E. 
Dodge, Harrison 
Davis, George 
Donahue, D. G. 
Dwinell, L. G. 
Dwinell, Albert 
Davis, George F. 
Dewey, Ed. 
Dewey, Charles 
Daas, (C, lel, 1B. 
Douglass, B. J. 
Denis, 18, Ib. 
Denio, W. B. 
Douglass, W. B. 
Dagon, M. R. 
Deal, T. M. 
IDiGlaevel, Nal, S- 
Bviantsy AC ID: 

ES iseeliee le: 

Wenoya, Ia Mele 
Eddy, H. 

Edson, E. A. 
IPAboate, J. ee 
Fisher, L. C. 
Farrington, C. W. 
Fletcher, William 
Fasset, G. S. 


Williston 

% Waterbury 
Westford 
Brookfield 
Proctorsville 
Montpelier 

St. Albans 

E. Fairfield 
Cambridge 
North Williston 
North Pomfret 
Pittsford 

W. Barnet 

N. Underhill 
Vergennes 
Newbury 

25 John St., Boston, Mass. 
Woodstock 
Rutland 
Ferrisburg 
Hinesburg 
Morrisville 
East Montpelier 
East Charlotte 
East Calais 
East Calais 
Cavendish 
Montpelier 
Montpelier 
Headville 
Pittsford 

North Pomfret 
East Rupert 
Williston 
Madison, Wis. 
St. Albans 
Sheldon 

Bristol 
Middlebury 
Plainfield 
Waterbury Center 
Chester 
Montpelier 
Cabot 

West Danville 
Essex Junction 
Enosburg 


THIRTY-FOURTH ANNUAL REPORT OF THE 


Fasset, A. B. 


“Field; DY.L. 


Horbes; DD: “A. 
Frink, W. B. 
Freeman, H. O. 
Galore: 
Grout. Dt 
Giddings, W. A. 
Grout, Hon. J. 
Gibson, J. P. 
Gloyd, Jesse 
Gilman, A. A. 
Gleason, H. C. 
Goodspeed, Nelson 
Graves, C. O. 
Gallup, J. A. 
Greene, G. F. 
Gates & Son, Chas. 
Gilson, Truman 
Galley J. E: 

isla, 1B, JN 
Eastings) s. J). 
Harvey, Cloud 
Habbard, CC. A. 
FAnniGa ieee ror. 
Humphrey, A. O. 
Hayward, G. M. 
Heller & Merz Co. 
Holden, Eli 
Holliston, E. B. 
Elotchkass, GA: 
Hefflon, Franklin 
Haskins, Kittredge 
Hutchinson, William 
Hail EEA: 
Howard, Ernest S. 
lalla: 
Hlerrick, 7A. A. 
Hall, Charles 
Head, George G. 
Harwood, J. W. 
Hines, Ed. 
Hewitt, Stephen 
Higley, Nathan 
THodgers, R. W. 
Hopkins, Daniel 
Huse, S: R. 


East Berkshire 
West Milton 
Orwell 

Swanton 
Sherburne, N. Y. 
Stowe 
Morrisville 
Bakersfield 
Derby 

Mt. Holly 
Richmond 
Randolph Center 
Shrewsbury 

St. Albans 
Waterbury 

W. Woodstock 
S. Pomfret 

N. Hartland 
Suncook, N.. Ti. 
Guilford 

South Ryegate 
Passumpsic 
Barnet 

Burt 

Burlington 
Burlington 

E. Corinth 

22 Cliff Sti, N. York, 
Barre 
Manchester Center 
Georgia 
Highgate Center 
Brattleboro 
Norwich 

Isle LaMotte 
West Hartford 
Westford 

West Milton 
Montpelier 
Montgomery 
Orwell 

Pittsford 

North Pomfret 
Richmond 
Randolph Center 
Waterbury Center 
Waterbury Center 


VERMONT DAIRYMEN’S ASSOCIATION. 


Huntley, George M. 


Healey, W. M. 


Hopkins, Herman, jr. 


leleinuatehom. J22 (e 


Harrington, W. H. 


Hastings, C. A. 
Hayward, F. R. 
Isham, Ed. 
Jackson le. 7A. 
Jacksoni J. J: 
Johnson, Arthur 
Johnson, A. B. 
Jaynes; (Rei. 
Kelley, G. A. 
Kingsley, H. E. 
Kinerson, J. R. 
Kidder, N. D. 
Lserayer,, IME IB) 
Kneeland, D. A. 
Kenfield, Frank 
weonand eB. 
Leonard, N. O. 


Mord We EL 
Lane, B. 
Loveland, Aaron 
léyster. i El: 


Lawrence, Henry 
Wawilessw GG 
Le Page, Chas. 
Koveland, J. HH. 
Monrad, J. H. 
Maynard, H. S. 
McAllister, C. S. 
Mann, J. M. 
McDonough, P. 
Marvin, Thomas 
Moseley, F. W. 
Miller, M. H. 
Moore, A. A. 
Morse, D. H. 
Maxham, G. R. 
Macomber, D. H. 
McMahon, C. L. 
Macomber, W. H. 
McLam, J. F. 
Macomber, F. H. 
Nash, H. W. 


Westford 
Dudley, Mass. 
Sheldon Junction 


Weston 

N. Pomfret 
Springfield 
Topsham 
St. George 
Milton 
Montpelier 


East Ryegate 
Malone, N. Y. 
Waterford, Me. 
Marshfield 
Montgomery 
Peacham 
Hastings, Neb. 
Woodstock 
Waitsfield 
Morrisfield 
North Pomfret 
Fairfax 
Mechanicsville 
Newport 
Norwich 

St. Johnsbury 
St. George 
Montpelier 
Barre 

Norwich 

173 Chambers St., N. York 
Bakersfield 
West Enosburg 
Fairhaven 
Hinesburg 
Montpelier 
Clinton, lowa 
Pomfret 
Richford. 
Randolph 
Woodstock 
Essex Junction 
Stowe 
Westford 

W. Topsham 
Shelburne 
Board Trade Bl’d, Boston 


14 


THIRTY-FOURTH-ANNUAL REPORT OF THE 


Nye, J. W. 
Newton, C. H. 
Nash, D. W. 
Nays. ¥. G. 


Northrop, ©. B. B. 
Newell, Bigelow 


Newton, A. J. 
Oliver jee: 
Bankers: 
Parker, J. B. 
iRatten ae 
IPexae, (Cy Si. 
Page,€, <S. 
Pierce, G. W. 


Powers, William 
Peck, Cassius 
Bierce... 1G: 
Place Res He 

Peck, A. M. 
Perkins, W. E. 
Richardson, A. E. 
Rie, Eli 

Iobies We «GC: 
Richmond, H. J. 
Roberts, D. W. 
Reynolds, M. W. 
Robbins, Henry 
Riley, J: J: 
Roberts, L. J. 
Ruggles, E. H. 
Rice, H. W. 
Rutherford, W. L. 
Ricker, H. H. 
State Dairy Bureau 


Shackford-Nelson, Mrs. C. J. 


Stone, W. P. 
Stafford, Charles 
Speaten Veil: 

Strong, P. W. 

Symms, E. E. 
Slocum, A. R. 
Stanhope, Spencer 
Stevens, S: EH: 

Snell iy 

Stiles, G. M. 
Standard Package Co. 
Stevens, Wm. Stanford 


Fairfield 

Fargo, North Dakota 
Belden 

Jericho 

Sheldon 

Stowe 
Wallingford 
Charleston 
Grand Isle 
Whiting 
Williston 

South Randolph 
Hyde Park 
Brattleboro 
Brandon 
Burlington 

East Clarendon 
Essex Junction 
St. Johnsbury 
Pomfret 
Burlington 

West Chaleston 
Franklin 
Guilford Center 
North Pomfret 
Middlesex 
Middlebury 
Sheldon 
Waterbury 
Westford 
Brookside 
Waddington, N. Y. 
Ryegate 

136 State St., Boston 
Ryegate 
Strafford 
Chippenhook 
Randolph 
Thompson, Conn. 
Ryegate 

South Burlington 
Berkshire Center 
Enosburg Falls 
North Enosburg 
Morrisville 
Boston, Mass. 
St. Albans 


VERMONT DAIRYMEN’S ASSOCIATION. 


Stevens, N. C. 


Sanderson, W. L. 


Sanderson, C. P. 


Smith, F. E. 
Snow, F. M. 
Sanford, J. O. 
Sowles, A. P. 
Sinead an Ga: 
Seeley, Hi. M. 
SmuitheG. i. 


Spaulding, L. C. 
State Library 
Sherburne, A. E. 
Sherburne, J. C. 
Stoddard, M. A. 
‘Simian, IN 18; 
Smith, Francis 
Smith, F. V. 


Smith, George G. 


Sowles, E. A. 
Smith, EH. 1G. 
Stone, Alney 
Sprague, N. T. Jr. 
Smith, E. A. 
Smith, F. B. 


Snow, Mrs. Edward 


Sprague, Geo. K. 
Swan b: 
Storrs, A. A. 
Sherburne, E. C. 
Scribner sD. CE 
Towne, E. B. 
Daylor, A: 
Turnbull, J. G. 
Marboxs Cs 
Towle, E. R. 
Thompson, Eben 
Teachouts s., D: 
MarbeliaatasS: 
MerrillieGay tre 
Tinkham, O. M. 


Tottingham, L. H. 


falcott., BD) 

Atalkeoine, Ibe 12 
calicottane| peels 

Talcott, Frank 
Tarwell, F. 


W. Glover 

~ Milton 
Milton 
Montpelier 
East Montpelier 
Stamford 

St. Albans 
West Brookfield 
Middlebury 
Morrisville 
Poultney 
Concord, N. H. 
North Pomfret 
North Pomfret 
Rutland 
Richford 
Swanton 

Stowe 

St. Albans 

St. Albans 

St. Albans 
Westford 
Brooklyn, N. Y. 
Boston, Mass. 
New York 
Swanzey, H. H. 
E. Brookfield 
Montgomery 

E. Bethel 

N. Pomfret 
Charlotte 
Milton 
Burlington 
Barton Landing 
Jericho 
Enosburgh Falls 
North Danville 
Essex Junction 
Montgomery 
Morrisville 
North Pomfret 
Shoreham 
Williston 
Williston 
Oakland, Cal. 
Williston 
Hampton, N. Y. 


16 


THIRTY-FOURTH ANNUAL REPORT OF THE 


Terrill, M. W. 


Middlefield, Conn. 


Terrill, A. W. Morrisville 
Temple, G. H. Randolph Center 
Vail, H. W. Randolph 
Van Patten, W. J. Burlington 
Warren, S. H. North Pomfret 
Wells, Ed. Burlington 
Ware, 1@2 i. Brattleboro 
Wilcox, G. I. Woodstock 
Whitcher, J. R. S. Ryegate 
Williams, W. H. Rutland 
Wright, Will Brandon 
Wheeler; N. B. Brandon 
Winslow, C. M. Brandon 
Washburn, Chat Brandon 


Williams, N. G. 
Walker, N. S. 


Bellows Falls 
Clarendon Springs 


Wright, Ellen J. Colchester 
Woodard, J. S. Enosburg 
Wheeler, Curtis Fairfax 
Weed, E. D. Hinesburg 
Warren, Rufus Monteplier 
Wheelock, H. R. Montpelier 
Walker, Willard Montpelier 


Whitcher, H. 
Whipple, Obed Jr. 


Newbury Center 
North Pomfret 


Wheeler, F. H. Proctorsville 
Walker, James Springfield 
Whitney, R. W. Springfield 
Warner, je Ne St. Albans 
Waller, M. D. St. Albans Bay 
Whitney, George W. Williston 


Whitney, Ed. 

Wright, H. S. 
Willard; D. S. 
Wallace, Sidney 
Weston, H. S. 
Walker, H. W. 
Williams, G. B. 
Williams, J. B. 


Minneapolis, Minn. 
North Williston 
N. Hartland 
Waterbury Center 
Winooski 

South Woodstock 
Walpole, N. H. 
Glastonbury, Conn. 


Webb, J. T. New Braintree, Mass. 
Whitman, C. D. Fishers Island, N. Y. 
Weston, S. H. Winooski 


Note. If any of the members know of anyone on this list that is 
deceased or have changed their P. O. address, you would confer a 
favor on your Secretary by notifying him of the same. 


VERMONT DAIRYMEN’S ASSOCIATION. 


r7 


ANNUAL MEMBERS. 


Buell, S. B. 
Byington, C. M. 
Bond, John 
Burnett, R. E. 
BiEtice stl Gs 
Baker, Orville W. 
Bacon, S. O. 
Bailey, HB. 
Biack Ory be: 
Buti dos 
Blake, Geo. Boardman 
Blood, W. O. 
Briggs. i.e. 
Burbanks J). Ay 
Coburn We S: 
‘Cavalli, fits, IES 18% 
Glittord. A] 2 
Calvin, Cleare 
Cragin, L. M. 


Chamberlin, Herbert B. 


Campbell, J. G. 
Converse, Chas. R. 
Chamberlin, H. D. 
Converse, Julius 
Chapin Gass: 
Cowern, J. F. 
Claflin, G. EL: 
Cunningham, W. F. 
Cossingham, Jr., R. 
Chase, Perry 
Carpenter, O. G. 
Cooley, Fred 
CoolkwaGs We 
Carpenter, M. B. 
Clifford N. E. 
Dutton, F. B. 
Dodvewits 7b: 
Doe, Geo. A. 


S. Strafford 
Charlotte 

E. Montpelier 
Bethel 

Sharon 

R. F. D. No. 2, Montpelier 
Leicester Junction 
Coventry Falls 
N. Rupert 

N. Clarendon 
Boston, Mass. 
Norwich 

N. Pomfret 

N. Pomfret 
Bradford 
Plainfield 

N. Pomfret 

* Chippenhook 
Springfield 
Irasburg 

N. Thetford 


MecIndoes Falls 
Middlesex 

206 State St., Boston, Mass. 
E. Charlotte 

St. Albans 

St. Albans 

Norwich 

E. Fairfield 
Cambridge 
Waterbury 

Danville 

W. Concord 

Essex Junction. Vt. 
Woodstock 

Barre 

Newbury 


18 


THIRTY-FOURTH ANNUAL REPORT OF THE 


Dow) Waele: 
Donahue, W. C. 
Donahue, J. F. 

Drew. ie Ss: 

Dern), 1H, We 

Edson, E. A. 

Elliott, H. W. 
Ferson, B. W. 
Franklin, Mrs. W. A. 
Foster, J. E. 


Fassett, W. G. 
Fisher, Dean W. 
iDwillere, (G; (C, 
Green, T. A. 
Gage, H. W. 
Gallup, J. A. 
Gleason, J. L. 
Green, J. C. 
Gleason Cheese Factory 
Greene, G. F. 
Gates & Son, Chas. 
lpleiwesy Jip is 

labill 12, US 
Hostord, C.J: 
Holmes, F. E. 
Howe, W. H. 
iclagimas, (C, 4h 
BiesasG, S, Ile 
Hewitt, H. E. 
Eleath a We Es 
Hayward, F. R. 
Hill, Wallace N. 
Humphrey, G. W. 
Hutching, C. W. 
Hewitt, J. D. 
Hitchcock, Ernest 
Harwood, Burr 
inlagmmers, (C. AV 
Harrington, W. H. 
idle Ire, (Ce IDE 
Jewett & Son, S. M. 
Jackson, F. E. 
Jacobse been 
Jenne, A. M. 
Jones, E. H. 
Jones, G. M. 
Kendrick, A. E. 


Hardwick 
Monkton 
Vergennes 

S. Burlington 
N. Pomfret 
Chester 
Holden 

R. F. D. No. 1, Brandon 
Brattleboro 
Johnson 
Enosburg 

9 Forest St., Rutland 
Jonesville 
Newbury 
Pearl 

W. Woodstock 
Bellows Falls 
S. Randolph 
Shrewsbury 
S. Pomfret 
N. Hartland 
Strafford 
Greensboro 
Wells River 
E. Brookfield 
E. Barnard 
Springfield 
Proctor 
Bristol 

Barre 
Topsham 
Starksboro 
E. Burke 
Cuba Newye 
N. Pomfret 
Pittsford 
Dorset 
Springfield 
N. Pomfret 
Wilder 
Cornwall 
Waitsfield 
Pittsford 
RoE. DE Now l) Richtord 
Waitsfield 
Waitsfield 

S. Newbury 


VERMONT DAIRYMEN’S ASSOCIATION. 
Gee 


Kingsley, T. D. 
Lamberton, F. E. 
Leonard, J. E. 
Leach, M. B. 
ILyeyal, 12, 38}; 
Lackie, W. S. 
Lewis, M. J. 
Wearyawliy) Av 
Leonard, W. B. 
Lewis, A. L. 
Mills, J. O. 
McNall, J. M. 
Montgomery, R. 
Marvin, Frank I. 
Messer, F. A. 
Micott, M. R. 
Mead, Dr. J. A. 
Macomber, F. H. 
Moss, J. H. 
Moldenhawer, J. 
Martin, C. D. 
Metann J. i: 
WielLaven, (Cy 12, 
McGaffey, E. E. 
Nichols, C. A. 
Newton, W. G. 
Nelson, David 
Palmer Brothers 
PenrSoms, Wo Ike 
Prindle, F. D. 
Potter. Ask 
Ieee. IL, 18. 
erm, S. 1 
Ridlon, M. H. 
Reynolds M. W. 
Robinson, D. M. 
Read, Mary 
Rotsselle Eee. 
Sykes, E. 

Small, Fred M. 
Scribner, D. C. 
Shepardson, E. E. 
Sawyer, A. G. 
Stimets, J. J. 
Stone, W. P. 
Standish, W. E. 
Strong, W. G. 


Rutland 

N. Pomfret 
Quechee 
Essex 
Shrewsbury 
E. Peacham 
Woodstock 
Jericho 
Barton Landing 
Rochester 
Gouverneur, N. Y. 
Colchester 
Vergennes 
St. Albans 
Cabot 
Brattleboro 
Rutland 
Shelburne 

43 S. Market St., Boston, Mass. 
Canton, Ohio 
E. Corinth 
W. Topsham 
Groton 
ILA, IN, JBL 
Newfane 
Colchester 
Cavendish 
New Haven 
Waitsfield 
Johnson 
Oakland 
Randolph Center 
S. Pomfret 
Chippenhook 
Middlesex 

S. Hero 
Shelburne 
Cuttingsville 
Hinesburg 
Morrisville 
Charlotte 
Lunenburg 
Topsham 
Randolph 
Strafford 

N. Clarendon 
Norwich 


19 


20 


THIRTY-FOURTH ANNUAL REPORT OF THE 


Storrs, A. A. 
Sawyer, EF. HH. 
Smith, L. W. 
Swan,)P. B. 
Simpson, W. G. 
Stone, F. G. 
Stone, W. J. 
Storss, By A 
Sprague, Geo. K. 
Sherburne, E. C. 
Seaver, Harold 
(aaxyese, 1a, les 
Temple, Geo. H. 
Mhacher, “€, P: 
Varney, A. G. 
Waseca, I We 
Wheeler, W. H. 
Wood, O. B. 
Wilcox Gale 
Weeks, A. B. 
WWeietal, 18) iS) 
Wheeler, H. H. 
Wheeler, A. L. 
Wilson, Fred E. 
Whipple, W. H. 
Wetmore, R. C. 
White, Walter H. 
Willard, D. S. 
Wescott, A. J. 
Wells, F. E. 
Winslow, H. L. 
Whitney, H. O. 
Whitelaw, F. R. 
Warner, B. F. 


E. Bethel 

Moretown 

N. Danville 

Montgomery 

Waterbury, Center 

Dorset 

Dorset 

Brookfield 

E. Brookfield 

N. Pomfret 

Woodstock 

Warren 

Randolph Center 

N. Pomfret 

Essex Center 

Westminster 

S. Pomiret 

Ri FB. D. No, EE, (Georgia 
Woodstock 

R2 EDS Nowe Ne Calrendon 
Moretown 

S. Burlington 

S. Hero 

Colchester 

176 State St., Boston, Mass. 
Pittsford 


7 Blacktone St., Boston, Mass. 


N. Hartland 
W. Rutland 
N. Randolph 
N. Clarendon 
Williston 
Randolph 
Burke 


VERMONT DAIRYMEN’S ASSOCIATION. 20 


VERMONT DAIRYMEN’S ASSOCIATION. 


THIRTY-FOURTH ANNUAL MEETING. 


Burlington, Vt., Jan. 4, 1904. % 

Shortly after half after one o’clock the thirty-fourth annual meeting 
of the Vermont Dairymen’s Association was called to order in City 
Hall by the President, Hon. George Aitken, of Woodstock, Vt. Prayer 
was offered by the Rev. George Y. Bliss of Burlington, which was 
followed by an address of welcome by the Hon. J. E. Burke, Mayor of 
Burlington, who said: 

“Mr. President, Reverend Sir, Ladies and Gentlemen: 

A short time ago I received a communication from F. L. Davis, 
Secretary of the Verment Dairymen’s Association, also one from 
Victor I. Spear, President of the Vermont Maple Sugar Association, 
saying to me that they would like to hold their annual meeting here, 
in the city of Burlington. I felt it my duty to reply at once by saying 
‘come.’ You are here with us to-day and I can assure you that it is with 
great pleasure in behalf of the citizens of Burlington that I extend to 
you a cordial greeting of welcome. We are not unmindful of the fact 
that you have shown us great honor in coming to the city of Burling- 
ton for the purpose of holding your annual méeting. I feel I can 
truthfully say that the queen city of Vermont is the Association city 
of the State, and while it is a pleasure for us at all times to enter- 
tain in our humble way, I can assure you the pleasure is greatly in- 
creased when we have for our guests a representative gathering from 
the grand old State of Vermont of ladies and gentlemen such as I see 
before me to-day; an organization having such a grand and noble 
purpose, namely, the lifting up and the upbuilding of two of the most 
important industries, and, which I believe, will be one of the results to 
be accomplished by your meetings, the solving of another great prob- 
lem, namely, the benefiting of the farmer. 

Ladies and gentlemen, for the skilful carrying on of any great 
project two things are necessary: First, you must have the right 
motive; second, you must have the right persons back of it in order 
to push it to a successful ending. I know that you have the right 
motive and I know equally well that you have the right persons to 
push it. 

The spirit of the hour is for the perfecting of organizations. About 
one hundred years ago there was perfected an organization of one of 
the greatest organizations ever organized by man, which became known 
as the United States of America. That great organization is repre- 


22 THIRTY-FOURTH ANNUAL REPORT OF THE 


sented to-day by something like seventy millions of people and each 
one. of those people bears one of the noblest titles ever conceived of, 
that of an American Citizen. This great organization that I have spoken 
of is sub-divided into states and territories, cities, towns, families and 
individuals. 

You, in your particular sphere, as members of this organization 
here in the State of Vermont, you represent one of these units which 
go to make up this great organization. It is an organization where 
perfect harmony prevails, consolidated action also prevails and for 
this reason the results that are being obtained are the admiration 
of the whole world. 

IT understand through your President that this is the oldest and 
largest organization of its kind in the United States. May it ever be 
so. You are so situated in the State of Vermont as members of this 
Dairymen’s Association you have a worthy incentive to continue on 
in your good work because it is necessary that in order to accomplish 
the best results you should meet annually in different portions of the 
State, in order that you should have consolidated action to bring out 
that which is best in you. 

A few days ago I came across an old copy of Walton’s Vermont 
Register, printed in the year 1843, that is about sixty years ago. In 
pursuing its contents I found upon one of its pages, under the head, 
‘The Farmers’ Calendar,’ an article bearing upon the very question that 
you are interested in at the present time, dairying. And it began: 
‘Vermont should yield to no one in the excellency of its dairying.’ 
It went on and said that it was a known fact at that present time that 
one-half of the dairy products of the State of Vermont that reached 
the large cities was fot fit to set before the Esquimaux. 

Now what are the conditions that exist to-day as compared with 
the conditions that existed at that time? They are simply these, and 
I believe, standing upon this platform, I have reason and the right to 
say, without fear of contradiction, that at the present time the dairy 
interests of the State of Vermont are not excelled by any. I will 
also add of the maple sugar product at the present time, the quality 
of it is not excelled by any State of the Union. 

History records the fact that it every walk of life, whether in 
the Representative Hall, upon the field of battle, or in the different 
professions, Vermont is always at the front, and I hope that history 
will only repeat itself. I hope that future history will record the fact 
that the United States of America will occupy the broad path that she 
occupies to-day and that you, ladies and gentlemen, patriotic Ver- 
monters, will continue on in your good work and that you may con- 
tribute in the future as you have in the past, to all those things which 
go to make our State and Union great. 

You have to-day influential men in the State of Vermout on the 
platform and through the press. I mention Mr. De Boer of Mont- 
pelier, and Mr. Bell, who is on the platform throughout the State, 
and it gives me great pleasure to stand upon this platform to-day and 


VERMONT DAIRYMEN’S ASSOCIATION. 23 


voice their sentiments and say to you that I hope that the good work 
you are doing will take on a wider scope in order that we may have 
in the near future that which we all desire. Until those questions are 
solved we cannot hope to have our fondest hopes realized, which would 
be a better and greater Vermont. 

Ladies and gentlemen, I beg pardon for taking so much of your 
valuable time and I will close by extending to you once more a hearty 


greeting of welcome, and in addition it gives me pleasure, while you are 
here with us, to extend to you the freedom of our city, and I hope and 


trust when your meeting draws to a close you will find that it has 
been one of the pleasantest and most helpful in the history of the 
organization.” 

President Aitken:—The response to the address of welcome will 
be made by Hon. Ernest Hitchcock of Pittsford, Vt. 

Hon. Ernest Hitchcock said: 

Ladies and Gentlemen:—It certainly is a pleasure as well as an 
honor to stand here and voice the sentiments of this Association and 
to extend to his Honor, the Mayor, and the people whom he repre- 
sents the cordial thanks of this Association for his very courteous 
words of welcome. And it is a greater pleasure because we realize 
that this welcome has not been a matter of words alone, but has 
been manifested in deeds to an extent which this Association has 
seldom if ever enjoyed. There is, it seems to me, a peculiar fitness 
in the meeting here in Burlington of this, which is perhaps the largest 
and most important, State Association. There is a peculiar fitness in 
meeting in this Queen City of the State, the city which leads in popu- 
lation, leads in wealth, and, best of all, leads in the educational ad- 
vantages of Vermont to its own citizens and those of the other 
towns in the State. 

His Honor alluded to the age of this Association. It is true it is 
the oldest State Dairymen’s Association in the Union, and looking 
back over the years of this Association, back (if I remember correctly) 
to the year 1870, a period well within the recollection, probably, of 
half or two-thirds of the members now before us, looking back I see 
results that have been attained during those comparatively few years. 
These years have witnessed absolutely, you might say, the creation 
of the dairy industry as we know it to-day. Go back twenty-odd years 
and you go back of the date of the Babcock tester; back of the 
day of the Centrifugal separator, which means that we go back of 
those two instruments of separation upon which is based, is abso- 
lutely founded, the dairy business as we know it to-day. It seems 
almost impossible that the next thirty years may bring similar ad- 
vance in the business, it is impossible for us to guess at the regions 
into which future discoveries will go. Here is one thought I want to 
_ leave with you to-day: I yield to no man in the admiration I have for 
the work of investigation; for the broad nature of human knowledge, 
but, after all, it is only when that knowledge is put into practical use 
that it becomes of the greatest benefit, and if I were asked to-day 


24 THIRTY-FOURTH ANNUAL REPORT OF THE 


what were the greatest needs of the Vermont dairymen, I should not 
say it was more knowledge, but I should say to put into practice in 
every day life the knowledge we all have. As these two or three 
days go by we shall hear from some of the very best investigators, 
scientists and speakers upon the sub‘ects of interest to us in this 
country. Anything which points to the future we shall get from this 
platform, but, after all, the important question is, how many of us who 
shall sit on these benches and listen to these addresses—how many 
will go home and get the practical benefit from these talks that we 
should get? Let us heed the old but ever new advice, “Be ye not 
hearers only, but doers of the word.” 

I thank you in the name of this Association for the welcome you 
have given to us and for what you have done to make this meeting 
a success. I hope the meeting will be a benefit to the Association 
and that your citizens will also derive some good from the programme 
we shall present here from day to day. 

President Aitken:—We will now listen to the report of the Secre- 
tary and Treasurer. 


VERMONT DAIRYMEN’S ASSOCIATION. 25 


Report of Secretary and Treasurer of Vermont Dairymen’s 


Association 


FROM DECEMBER I, 1902, TO DECEMBER I, 1903. 


Gashion band at settlement December 1, 1903... ......5....... $54 04 
Bee Bee Gatton bitter, Conated sci ctr. c.0n sc. sce ee escent 1 44 
TROP AGGIES od Sed coetred Gone De SOD Cee Een Rae ees 381 09 
Memibersiipmereeseance ccc meter eet Sacre Rela apf iidie. bose teches 199 00 
Side map PLO Dhl att One nant are pee rier ee ase tevarnccye re) ale dic! serene 1,000 00 


ieee CEI pE Sen tion aa) ees ee sea ee 2 «a 2 PLO oem 
Bills paid as per vouchers: 


Greets Penile eta. Spc) oo Ce He ono, plebenertaral a Aaietelae $23 12 
TRE IB MG o(oy ee eens Te ne ne rey eee 51 45 
iG JBLuces a micheacs a PO SRC ASO AT 9 25 
(Queiia: averages Ga’ Siro ena thom clei tener near eae mete 35 00 
Geogo cm lim Cushinnanieryy seins peeree cise bo acest cick eee 35 00 
MINCE Glenn Oyen Serre toe, en ea eects wy nieces aos al eda eee 167 28 
eg [Ble ANUS: gh 1 2A waren, CR er mene es 2: eee” Spares 39 66 
Af, YAS. USES ez ES ete ces en ee ne one Se Fa 22 00 
Peel inna Vinee SHY MEA rr aia. Sueicloe otha are och adeld (Ol OO 
MEIER SCENIERE ING eels AYE et ewe pe ek 40 88 
PRUETT OU OE ie alo. te Ne Sage Sen oe OS 33 45 
totes Bardwell seraeers sen cc cicero ies ee cies Sere 93 75 
The CEE SS areas epee ees ete Duna en cet pees © Sn peewee Bee 5d 
(EGC. Tie Pee OPA Ree ey Rn PPR Lace 8 eet eS 9 87 
Vite: Sule ZG EGR = hea eS METER ONES BES ae ad eR caeitto ic OE Reker 62 67 
lel@ixel, "1S e tra h Welles ae acta Re Oe cnt RAG RSet oh a etits Coe hae 5 50 
WWViell Perens enlcitS)y ceria ccm sale. sioeei aol ner eins Rete 21 76 
Vail, JBL lB lavcietiaredvenaly a ercciasvs aon nice Onan eh oa circ aces 16 86 
Fr MIL § AD ERR Gee A aes RNG ee EE Ceo eae 58 79 
ESO WAIN CRIN LO OR@A eR er eats Nols eiae a Ina Soltek deen ninas-s 33 60 
Ge TRS, ASSET ed ee tes Pe an Re ee 6 00 
Nema bee Nclanrnisiapicensetrettery.eicroieishisienton cet ws Seve or mae oes 53 00 
dis. IBY) UTI es oF Sees Seen Ee Ie eee saa. cct ia crea 53 70 
Crantadaaibayess, JES thoncthskea Ofc 5 ou Ben pine 6 Hel OOO E One ene ane 170 72 
1) TE, AD ERSio cy p0.40 Ue ieee OS Oe ee Genre eee 4) 1 
IML, Ube AAGESTTG 6 BS phones ERECT EPO RC ES ICE Ee eae 8 09 
IED ony OES ee Ce re 175 00 
itl ANE AS rt SE Te aN a a 48 28 
Paid premiums on butter and cheese.................. 239 72 
PROBE N SCs Ets. actinic ths aside np Waldebscetic deel $1,588 63 


Gash on hand? Wecemper! 1, 1903. 2522-24 se wenn sere bee $46 85 


26 THIRTY-FOURTH ANNUAL REPORT OF THE 


By unanimous vote the report of the Secretary and Treasurer 
was accepted and adopted. 

President Aitken:—The next article on the program is the address 
of the President, and as there are two very important subjects to be 
brought before us this afternoon I shall make that address as brief 
as possible. 

President Aitken then said: 


President’s Address. 


Members of the Vermont Dairymen’s Association, Ladies and 
Gentlemen:—As we meet again in this, the Queen City of our State, to 
hold the thirty-fourth annual meeting of this Association, we can 
look back with satisfaction at what has been accomplished. 

The fact that since its organization as the pioneer in dairy educa- 
tion, it has grown from a small beginning to its present proportions. 
and has been copied by so many of our sister States, proves that its 
inception was wise and far-seeing and that its influence for good has 
not been confined to our own State. 

So that, we may feel justly proud that the Green Mountain State 
originated a movement which has been of incalculable benefit to the 
dairy interest of the whole country, and we must see to it that there 
is no lagging behind in the march of improvement. We are still to 
the front in the quality of our butter and the amount made per cow, 
but there is room for vast improvement along this line. 

Our average is somewhere about 160 pounds per cow, and, while 
I believe it is better than any other State, it is yet far from what 
might be accomplished by careful and intelligent effort. 

In my estimation we should set the standard at just double what 
it is now, and it seems to me that by following the same method of 
competition which has brought our butter up to its present high 
standard the best results will be gained. 

And when we dairymen take as much interest in having the best 
cows as we now take in making the best butter, we will very soon 
have a superior class of cattle that will be sought after at prices far 
beyond anything we have heretofore seen. 

And to show that the farmer who is a student of nature and under- 
stands his business is appreciated by scientific aand professional men, 
I have only to mention one instance, where one of our plain, every 
day Vermont farmers was asked to go to New York city and talk 
to the doctors at the Academy of Medicine on the subject of Bovine 
Tuberculosis, showing that these men who are making a life study 
of this particular science, realized that this man was nearer nature 
and, therefore, able to teach them in their own chosen field. 

Let us therefore take a greater interest in our work, cultivate a 
more teachable spirit, be observant, “try all things and hold on to. 


VERMONT DAIRYMEN’S ASSOCIATION. ah 


that which is good.” Hold up our heads and be proud of our calling, 
always remembering that our business is the basic one, and all others 
dependant upon it. 

In conclusion, I wish to thank the members of the Vermont Dairy- 
men’s Association for your kindness and courtesy during the two 
years I have had the honor of being your President. You have kindly 
overlooked my shortcomings and given me every possible encourage- 
ment, and I can only hope you will give my worthy successor the same 
generous treatment. 


EDUCATION. 


It is: an encouraging and gratifying sign of the trend of public 
sentiment that the leading educators of the State are becoming alive 
to the value and importance of the study of nature, and we farmers 
ought to help along those lines as much as possible, for by giving our 
children a chance to learn and become interested in the things sur- 
rounding them in their every day life on the farm, will go far in 
solving the problem of “How to keep the boys on the farm.” For 
just as soon as one becomes thoroughly interested in any particular 
object, let it be the breeding of cattle, horses, sheep, hogs, poultry 
or any other of our domestic animals, or the growing of the grasses, 
grain, vegetables, or trees, how quickly the element of drudgery dis- 
appears. It then becomes a labor of love and will result, not only in 
the improvement of the plant or animal in question, but will be a 
source of education and improvement to the man or woman who is 
studying it. 

This is an advantage we farmers have over the urban population 
which it seems to me we do not fully appreciate. There are so many 
things on the farm that we are brought in contact with, and all of 
them of interest, that there is no danger of monotony. 

The other day I heard one of our leading bankers make the state- 
ment, after listening to farmers discussing the relative merits of stock, 
grain, grass, fertilizers, the balanced ration, in its relation to the 
production of butter, etc., etc. He said I am amazed to learn that 
your business touches so many points of interest, it makes me think 
that my business is a very hum-drum one indeed, and he only stated 
what is a fact. 

We ought therefore to see to it that our next Legislature makes 
an appropriation to encourage such competition. 

We have the example of many of the other States. One State, I 
understand, devotes $60,000 annually for this purpose, although not 
so much of an agricultural one as our own. 


TUBERCULOSIS. 


In line with this we ought to see that wise laws are passed for 
the eradication or controling of all cattle diseases by giving the 
Commission power to stamp out tuberculosis, so that the money 
expended by the State will be of some avail and not as it is now, when 


28 THIRTY-FOURTH ANNUAL REPORT OF THE 


an obstinate or ignorant man in a community may frustrate all the 
efforts of his neighbors by electing to keep diseased cattle after the 
State has expended thousands of dollars in cleaning up the herds all 
around him. 

That the State can be cleared of this disease is amply proven by 
the individual herds who have had part or all of their cattle killed and 
now keep their herds clean by proper sanitation and frequent testing. 


DAIRY EDUCATION. 


This is a subject which I particularly wish to bring to your atten- 
tion at the present time, as it is one in which we are all deeply inter- 
ested. You are all more or less familiar with the good work done in 
years past by the Dairy School conducted by Protessor Hills at the Ex- 
periment Station in this city. and I am sincerely grieved to learn that it 
must be discontinued for the want of suitable. buildings. 

This is indeed a sad state of affairs, especially in a State whose 
chief industry is dairying and where we justly pride ourselves on 
having superior educational advantages in other branches. 

And I am sure that you intelligent farmers only need to have it 
brought to your attention in order to remedy it by erecting a set 
of buildings suitable for a permanent dairy school that will be an 


honor to the State. 
PORES PRY 


There is every evidence of an awakening on the part of our citizens 
to the importance of this subject. Farmers all over the State are asking 
about the best methods of caring for the wood lot, and the best kind 
of trees to encourage or plant in the waste places to be found on 
nearly every farm, and as this problem affects the dairy tarmer tully 
as much as any other, we have secured the attendance at this meeting 
of the one man in the country who is acknowledged wy all to be an 
expert on the subject, Hon. Gifford Pinchot, Chief of the Forestry 
Division, Department of Agriculture, at Washington, who will address 
us this evening, and I hope to see this hall filled to overflowing, as it 
will be a rare opportunity to hear this subject discussed by one who is 
thoroughly master of it. 

President Aitken:—The next article on the program is “Dairying 
as a Special or Co-operative Industry,” by M. W. Clark of Williston. 


VERMONT DAIRYMEN’S ASSOCIATION. 29 


Dairying As a Special or Co-operative Industry. 


It’s an old saying that we better not have all our eggs in one 
basket, and yet the tendency of the present day is to place them 
there. We are taught to-specialize our work, to labor along one line 
and labor with all your might is a popular password. It may be the 
way to succeed as a manufacturer or the sure path for a young man 
or woman entering a profession to take. But do the laws which 
govern success and failure in one occupation apply with equal force 
to another entirely different one? 

The manufacturer may find it necessary to confine himself to the 
production of one particular line of goods in order to succeed; there- 
fore must the farmer who is in the dairy business confine himself 
wholly to that line of farming to procure the best results from his 
land? 

We all note with pride the improvement taking place among dairy 
farmers; better cows, the most economical feeds, and up-to-date ma- 
chinery are questions uppermost in the minds of Vermont daury- 
men to-day; and yet, when we make out our balance sheet and over 
against the income from our dairy products we offset grain bills, labor 
account, taxes, and losses trom disease, we are too apt to find, as a. 
brother farmer states it, “our income all promised.” 

The values at which many of our farms stand to-day, even down 
to that low water mark where they would be sold for what the build- 
ings upon them cost, would indicate that something is wrong. Men 
who have stood up in these meetings and told how they were pro- 
ducing over 400 pounds of butter per cow have moved off their farms; 
their children are not there and the farms rent for a little more 
than enough to pay the taxes. Such conditions and results do not com- 
mend themselves to our children and while we are enthusing over 
the possibilities of a cow as a machine, they quietly steal away to the 
cities to engage in other activities. . 

It is fairly amusing to listen to reasons people will give for leav- 
ing the farm. The husband usually makes the change on account oi 
his wife’s health; the wife goes because John has to work so hard. 
The simple truth of the matter is they are probably going because 
they have failed to make the farm pay. How many of the farmers of 
Vermont would be anxious to sell out or move away from the farm 
if, after a good living each year, they could reasonably be sure of from 
four to five hundred dollars to reduce their indebtedness, or if they 
have the farm free from debt, to store away in the bank for a rainy 
day. And yet I think there are ways open where this is possible to a 
majority of our farmers. 

If you will bear with me I want to suggest a few of them. I do 
not think we can parallel the plan of a great shoe factory, where ex- 
pensive machinery, piece-work and large production have cut the 
little shoemaker out. In the farmer’s case we find just the opposite. 


30 THIRTY-FOURTH ANNUAL REPORT OF THE 


The hand separator has taken the small producer in and instead of 
having to dispose of his product at the country store at a price little 
above that of soap grease, he comes into the general market through 
the creamery with a product nearly as good as ours. This kind of 
dairying is spreading not only in the East, but throughout Iowa, 
Nebraska and other Western States, where the farmer’s main business 
is grain or stock raising, thus leaving the dairy part with no labor 
account to charge up against it. 

I once heard a manufacturer of tinware explain how they built 
up their trade and made their money. He said: “We bunch several 
things together; pans we sell at cost to get the customers, and the 
other articles that come in with the order we rely upon for our 
profit.” And so in Vermont dairying as a standby is the best thing we 
have. It has many advantages. It requires a certain amount of 
labor that can be turned to account when needed in harvesting other 
crops. Its products are continually being turned into money and it 
keeps up the fertility of the soil. 

Now some farmers by the careful use of fertilizer and the silo have 
increased the productiveness of their farms to the extent of keeping 
ten to fifteen cows more and in many instances have taken this course, 
which means more help at least eight months of the year, and although 
the dairyman has the fun of doing more business, usually comes out 
at the end of the year about as he did before, financially. Suppose, 
instead of the extra cows he adds one hundred sheep chosen from some 
one of the mutton breeds, I think he can easily produce $4 per sheep in 
lambs and wool, the extra man he can do without. There is that back 
pasture that has been growing poorer on his hands every day, that 
he can improve with the sheep, the supply of grain that he had to 
buy for the cows the sheep will do without if he gives them good hay, 
and the four hundred dollars, with a little care and not too much 
prejudice against the sheep, can be made pretty much all profit. It 
seems to me a great mistake for New England farmers to let go of 
sheep husbandry entirely. I would not have all sheep nor necessarily 
stick to that breed that brought such fabulous sums a few years ago. 
But Vermont farmers must take into consideration Vermont condi- 
tions in order to succeed. Our acreage of pasture is way in excess of 
our suitable tillage land, the silo is helping to bring these extremes 
together. I think a flock of good sheep will help to reduce them still 
more. 

Here is the University of Vermont, with 29,000 acres of land on 
their hands, yielding, as they state in their centennial book, a yearly 
income of nearly $5,000. We will give them the benefit of the nearly 
and it makes a return of 17 1-4 cents per acre. There are a good 
many dairymen with the same kind of land and getting about the same 
returns. It is a matter of vital importance to them to conduct a line 
of farming that will make this land pay them something. 

Another opportunity is in the line of poultry. One farmer, a little 
below here, produces from his hennery from $400 to $500 worth of 


4 


VERMONT DAIRYMEN’S ASSOCIATION. 31 


eggs per year. A Western friend writes me that Swift & Company 
ship skimmed milk to feed poultry and, as he puts it, makes plenty 
of money by the scheme. 

But when we consider our nearness to large cities in comparison 
to many places far away that depend upon the same markets, we 
certainly have opportunities in the products we grow airectly from 
the soil, and if we can stand in the race with the Western farmer in 
the dairy business, with the small margin in our favor wiped out by 
their nearness to the grain supply, why cannot we compete with them 
in the canning industry? When Western grown corn sells for 50 
cents per dozen cans, Eastern sells for 85 cents per dozen, an increase 
of over 60 per cent. in our favor, due to the superior quality of our 
corn, while the present supply is only 20 per cent. of the demand. 
Maine has the lead in the canning industry for the New England 
States, but factories are now beginning to come into Vermont, and 
it seems worth our while to give this matter a fair trial before we 
let it slip away into other hands. 

The raising of garden truck is a growing opportunity for many of 
us to consider and the raising of potatoes is made profitable in con- 
nection with the dairy business. We have quite a large dairyman in 
this county who takes up the raising of potatoes as his specialty. His 
crop last fall, so he tells me, was the modest amount of 8,000 bushels. 
I have been in conversation with him at different times for several 
years back and I have failed yet to detect any desire on his part to 
get out of the farming business. 

As a last and very important co-worker with the dairy industry I 
want to mention fruit raising. Vermont apples are noted for their 
quality the country over, and I think we little realize our opportunities 
in this direction. I will give my own experience with an orchard set out 
thirty years ago by my father, consisting of thirty trees and covering 
three-fourths of an acre of ground. When the orchard first came 
into bearing it produced nice fruit, but the apples kept growing smaller 
and became of very inferior quality. When I first came into possession 
of it I was glad to dispose of the crop for very little money. Eight 
years ago I put on a liberal coating of stable dressing and commenced 
spraying the trees. In response to this extra amount of labor and 
attention, which did not amount to over $25 aside from harvesting 
the crop, I gathered a carload of apples and sold them for $470. I 
have continued practically the same treatment; the orchard comes 
into bearing every other year and each time I have met with about 
the same results, which fairly proves the fact that large returns per 
acre are possible even up here in Vermont and on a comparatively 
low labor account. 

I do not wish in any way to convey the idea of letting down the 
bars in the dairy business, although the extreme measures we some- 
times hear advocated hardly seem practical at this present day. We 
do not say but what a farmer in Vermont will be more successful to 
stick to the dairy business than to try anything else, if he can carry 


32 THIRTY-FOURTH ANNUAL REPORT OF THE 


only one thing. But when we consider the gradual widening out of the 
dairy production, the high price of labor, mishaps that follow along 
with a herd of cows, the ups and downs of the seasons, in their 
influence upon the fodder supply, all having a tendency to narrow in the 
profits, it is well, I think, for Vermont dairymen to stop and consider 
if there is not an opportunity for them to make a combination of 
dairying with one or more side lines, thereby making farming more 
profitable to them and more sought after by their family. 

President Aitken:—Do you wish to ask the gentleman any ques- 
tions in regard to his talk? He will be glad to answer them. I was 
very glad to hear him take up that subject of the advisability of farmers 
not carrying all their eggs in one basket. It is not good policy to 
ignore so many things upon the farm that mav be turned to account 
and I was very glad to hear Mr. Clark bring this fact to your 
attention. 

The next speaker is Professor J. W. Decker of Columbus, Ohio, who 
will talk to us on cheese making. 

Professor Decker said: 

I am very glad to come to Vermont and meet with the wide-awake 
dairymen of this State. I expect to pick up a good many pointers while 
I am here, if it was not for that I doubt if I would have been able to 
come. I was recently at a meeting at Keene, N. H., and when I spoke 
to the President of the University at Columbus about coming so far 
he said he thought it was going a long way to milk a cow, but if they 
were satisfied he was. It is about the same way coming to Vermont. 
I am surprised that with the oldest Dairymen’s Association in the 
State and in the Nation, in a State that has 300,000 milch cows, worth 
over $29,000,000, with an army of 30,000 men to wait on those cows, 
that you cannot afford to support a dairy school properly. 

If this organization is the strongest organization in the State, 
you ought to make your wants known and get what you want. In 
Ohio we have a State Dairymen’s Association also, but it is only 
within the last four years that we have had a good Dairymen’s Associa- 
tion, but we have got a dairy equipment at the State farm and we 
propose to walk up to the State Legislature and ask for about $80,000 
in dairy stock and barn and dairy equipment for the next two years, 
and we think the dairymen are going to insist we get it. You can do 
the same in Vermont. I am sure you do not realize the value of your 
dairy school. We have been hearing of the good work you are having 
done in your experiment station and I hope you fully appreciate it. 

I have a large subject this afternoon which will naturaly have to be 
shallow to cover the field. I hope to cut the subject short and hope 
you will help me develop the subject further by questions you will 
ask. 


VERMONT DAIRYMEN’S ASSOCIATION. 33 


Good Cheese and How to Make It. 


By John W. Decker, Professor of Dairying, Ohio State University. 


GHEESE ASVA FOOD: 


Cheese is a concentrated, highly nitrogenous food. The average 
composition is as follows: 


TABLE 1: 
WV Faihe dteel pace cence rate ore Ebesiers ie esc, cranes 36 per cent. 
TET (Eb oga vax teen pease eit ote aan Re Ree 36 per cent. 
Protcinue eee eee noone neta o ore per cent. 
Ash, Sugar, Roe Pe hie ea caper wcent: 
otal eee eer eee percents 
Meat has the following composition: 
TABLE TL 
WYGKER bcdaocauedoouasacouae Gl) Wor (G) jer Caine 
TEARO HENRI & Fimo a 6-4 cog he oI 15 to 20 per cent. 
IGKE “2 glee ota w Seams Comete aie lian iwoncAl) Foxsrr <(oehaes 
TENS lire tater tog ci ol ECR ne aed 1 to. (3 per ‘cent: 


Comparing the cheese with meat it will be seen that it has a food 
value two or three times that of meat, and it can be bought on the 
market at the same cost per pound. 

Cheese being a concentrated, highly sane Sli food, to get 
economic results, it should be eaten in the right proportion with 
other foods. When thus done it is easily assimilated. 

Professor Snyder of the Minnesota Experiment Station, carried on 
digestion experiments which showed that when cheese is thus eaten, 
93% of the protein and 95% of the fat was digested. Artificial diges- 
tion experiment show that the pancreas ferment has much more effect 
than the peptic ferment, indicating that it is digested mostly in the 
intestines. 

MILK FOR CHEESE. 

Milk is made up of milk serum, which is water, casein, albumen, 
sugar, and ash; and the fat in the form of very small globules. Rennet, 
a ferment found in the stomach of a calf, has the property of coagulat- 
ing the sasein. The fat globules are inclosed in the coagulum. ‘The 
coagulum contracts, expelling the whey, which is made up of water 
and the souble albumen, milk, sugar, and ash. When the coagulum, 
or curd, as it is called, is cut into small pieces in the manufacture 
of cheese, the fat globules inclosed along the lines of cleavage, are 
knocked off into the whey, about 9% of the total fat in the milk being 
lost from the cheese. 

The casein is about one-third of the solids not fat. By knowing the 
Quevenne lactometer reading and the fat test, the amount of solids 


34 THIRTY-FOURTH ANNUAL REPORT OF THE 


not fat can be determined by the usual formula of “one-fourth of the 
lactometer reading, plus two-tenths of the fat, equals the solids not 
fat,” and then by the following formula the amount of cheese con- 
taining 37% water can be determined. 

The formula is as follows: One-third of the solids not fat, plus 91% 
of the fat, multiplied by 1.58, equals the amount of cheese containing 
37% water that can be made from 100 pounds of milk. 


1.58 (S.N.F. .91F) 


3 


As milk increases in richness, the proportion of fat to solids not 
fat increases. This is shown in the following table: 


TABLE, Tie 
Per Cent. Per Cent Per Cent. Per Cent. Fatin 
Fat Se Ne Total Solids Total Solids 
3.07 7.93 it.) 28.0 
3.29 8.21 MIL cs 29.0 
3.00 8.50 12.0 29.1 
3.10 8.75 12.5 30.0 
3.99 9.01 13.0 30.7 
4.34 9.16 13.5 32.1 
4.68 9.32 14.0 33.4 
4.93 9.47 14.5 34.0 
5.38 9.62 15.0 30.9 
5.69 9.81 15.5 36.7 
6.00 10.00 16.0 37.5 


The loss of fat in the whey, previously mentioned, is less from 
milk rich in fat than from poor milks. The following are the losses 
determined by Dr. L. L. Van Slyke of the Geneva Experiment Station: 


TAB RS LV 
Per Cent. Fat Per Cent. Fat Per Cent of Total 
in Milk in Whey Fat Lostin Whey 
3.3-5 0.32 9.55 
3.5-4 0.33 8.33 
4.4-5 0.32 7.70 
4.5-5 0).28 5.90 
5.5-25 0.31 6.00 


Similar results have been obtained at the Minnesota and Wisconsin 
Experiment Stations. 

We have pointed out in Table III. that the fat increases faster 
than the solids not fat, and in Table IV. we have shown that this extra 
fat does no go off in the whey. 

The following table shows how this extra fat affects the yield and 
composition of the cheese: 


VERMONT DAIRYMEN'S ASSOCIATION. 35 


TAB IER Ve 

PerCent. Fat Per Cent. Case- Lb. Fat for Lb. Cheese per Per Cent. Fat 
in Milk in in Milk 1 Jb. Cheese 1 lb. Fat in Cheese 

3.00 2.10 1.48 8.85 32.2 

3.25 2.20 1.48 9.10 32.9 

3.50 2.30 1.52 9.60 33.9 

3.10 2.40 1.56 10.10 34.7 

4.00 2.50 1.60 10.65 35.2 

4.25 2.60 1.67 11.20 30.7 

4.50 2.70 1.67 11.70 B6tS 


The above table shows that the fat increases one-quarter of a per 
cent. to every tenth of a per cent. of increase in casein. Milk testing 
44% fat will make 2.85 pounds more cheese per 100 pounds than the 
same amount of milk testing 3% fat, and the cheese made from 4.5% 
milk will contain 4% more fat. 

The increase of fat in the cheese makes it mellower and of better 
quality. The market recognizes these differences in fat. Cheese 
made from milk slightly skimmed brings a lower price than cheese 
made from full cream milk. The more the milk is skimmed, the less 
the market price will be, until separator skim milk cheese goes 
begging at one to three cents per pound, which prices make the value 
of the cheese from 100 pounds of such milk six to eighteen cents. 
This will not more than pay for the time and materials consumed in 
making the cheese. The value of cheese and the milk that is made into 
cheese are valued according to their fat contents. 

We must, therefore, have rich milk from which to make good cheese. 
In addition to the milk being rich it must be clean. Gas and putrefy- 
ing bacteria will cause endless trouble and make poor cheese. Bacteria 
that inhabit manure heaps and stagnant pools should be ostracised. 
We will therefore assume that the milk to be used is clean and pure. 

In Farmers’ Bulletin, No. 166, of the United States Department of 
Agriculture, entitled “Cheese Making on the Farm,” Major Alvord 
calls attention to the fact that in 1889 nearly 16,000 farmers in the 
United States made over 15,000,000 pounds of cheese. I believe that 
there is a place for high grade dairy cheese at good prices, as well 
as for high grade dairy butter, and many a farmer can work up a special 
trade for a special grade of dairy cheese. 

I will, therefore, aim to be helpful to the dairy cheese maker. There 
are two general classes of cheese, the acid curd, and the sweet curd. 
The former is the most uniform but harder to make. I will describe the 
two methods of manufacture: 


CHEDDER OR ACID CURD: CHEESE. 


Two-tenths of a per cent. of acid should be present in the milk 
when ready for the rennet. Such a milk will coagulate in 40 seconds 
when Hansen’s rennet extract is used with the Monrad rennet test. 
In the Monrad test five cubic centimeters of the rennet is diluted to 


36 THIRTY-FOURTH ANNUAL REPORT OF THE 


50 cubic centimeters and then 5 cubic centimeters of this dilute rennet is 
added to 160 cubic centimeters of milk at 86 deg. F. A five and a half 
per cent. solution of Armour’s scale pepsin has the same strength as 
Hansen’s extract. 

If desired half an ounce to an ounce of annato color, Hansen’s or 
other standard brand, per 1,000 pounds is added to the milk. The 
milk should have a temperature of 86 degrees when set, “set” be- 
ing the term used for adding the rennet. Use at the rate of 4 
ounces of Hensen’s rennet to the thousand pound of milk. An ounce 
is approximately 30 cubic centimeters, so that for every 100 pounds 
12 c. c. of rennet will be required. 

Scale pepsin that can be bought at the drug store can be substituted 
for the rennet. Armour’s scale pepsin, strength 1.3000 when made up 
into a five and a half per cent. solution is equal in strength to Hansen’s 
rennet extract. 

One-half gram or one-sixtieth of an ounce of this scale pepsin per 
100 pounds of milk is approximately of the same proportion as 4 
ounces of Hansen’s extract per 1,000 pounds of milk. The pepsin 
solution deteriorates rapidly and should be made up fresh each day. 


When the curd has become firm enough to break clean over the 
finger it is ready to cut. The cutting is done first with the horizontal 
knife and then with the perpendicular one. The cubes should be about 
one-half inch in diameter. The curd particles should be set in motion 
carefully and then the heat started and raised gradually to 98 degrees F. 
In an hour and a half from the time the rennet was added the curd 
should be firm and show fine silky thread not to exceed one-eighth of 
an inch’in length on the hot iron. The whey should then pe drawn im- 
mediately. Lactic acid is developed in the whey and this united with 
curd changing it into a gluey substance which strings on the hot iron. 
If this develops too far before drawing the whey, it will spoil the 
cheese. 


The whey is drawn off and the curd placed upon a rack to drain. Tue 
gluey substance mentioned makes the curd particles run together and 
close up the spaces between them. The mass of curd should be cut 
into blocks and be turned over often to let the whey drain out. In 
the course of an hour or an hour and a half from the time the whey 
was drawn off the curd will have matted together so that it will tear 
in a distinct grain like the meat on a chicken’s breast, and it will show 
fine silky threads an inch long on the hot iron. It is then put through a 
curd mill to cut it up into small, even sized pieces for salting. When 
ready to salt, the curd is cooled to 80 degrees, at which temperature the 
fat will not run. Two and a half pounds to the hundred of curd is 
added and stirred evenly. When the curd becomes mellow again it is 
ready for the press. It should be pressed firmly for at least 20 hours. 
When taken from the press it is placed in the curing room, which 
should not exceed 65 degrees in temperature. The cheese should be 
turned and rubbed each day. When two weeks old they may be 


VERMONT DAIRYMEN’S ASSOCIATION. 37 


painted with a coat of hot paraffine. This will check evaporation and pre- 
vent molding. 

The cheese will be ready to cut in about two months, or if one prefers 
more flavor they may be left longer. 


SWEED- CURD, BRICK CHEESE: 


Brick cheese is made from sweet milk that has not developed .2% 
acid. No color is used. It is set at 86 degrees F., with the same 
amount of rennet or pepsin as is used for cheddar cheese; is cut and 
firmed up the same as cheddar, though the milk being sweeter, the 
firming will have to be done at a higher temperature, probably 110 
to 118 degrees. When firm the whey is nearly all drawn off and the 
curd is dipped into the molds. 

These molds are made of wood, six inches deep by ten inches long 
and five inches wide. A draining table covered with draining boards, 
with a linen strainer cloth spread over it and the molds are set side 
by side on this strainer cloth. The whey drains out and the curd settles 
down into the mold. A follower is put on and weighted with one or 
two bricks. The molds are turned over several times in the course of 
two or three hours. Care should be taken to see that they press 
straight. The cheese are left to press until next day, when they are 
taken out and rubbed with salt and piled together in a salting table. 
They are scraped with a steel comb and the loose curd particles are 
rubbed into any little holes in the surface. They are salted two days 
and then put on the shelves to cure. The temperature of the room 
should not exceed 65 degrees. 

The air should be moist and the cheese should be rubbed frequently. 
In the course of two weeks they can be paraffined. They may be eaten 
when two months old. 

Brick cheese weigh about five pounds. This method of manufacture 
is much simpler than that of cheddar, and is, therefore, better adapted 
to the manufacture on a farm. 

President Aitken—What is the price of the brick cheese and the 
cheddar cheese? 

Professor Decker.—Sometimes brick cheese brings more money and 
sometimes cheddar. I have known brick cheese to bring more money 
and I have known cheddar cheese to, and they sometimes bring about 
the same price. You take it in places where they have had good 
brick cheese the people like it very much and when we have made 
brick cheese we have been able to sell it right along. I belive here 
in the East you will have a demand for that kind of cheese. It is 
easily made, all that it wanted is clean, rich milk to make it out of. 

Mr. Hitchcock.—How about the quantity to be made from the amount 
of milk? 

Professor Decker.—About the same as cheddar cheese. You will 
retain a little more milk in the brick cheese than in the cheddar 
cheese. 

Professor Hills—How many pounds of water in a brick cheese? 


38 THIRTY-FOURTH ANNUAL REPORT OF THE 


Professor Decker.—Five or six pounds. 

Dairyman.—In co-operative cheese factories what is usually charged 
for making up one hundred pounds of milk? 

Professor Decker.—It depends upon the size of the factory. The 
more milk we have the less we can charge on the average. 

Professor Hills.—I am very fond of cheese and should be very glad 
if we could get good cheese in Burlington. It seems to me cheese 
makers ought to look into the matter of making small cheese. If 
we could buy a good small cheese, we should eat three times as much 
as we do when we go down to the store and buy a slice of cheese, 
then it dries up and is not nearly as good as if we could buy a whole 
small cheese. Seems to me if cheese makers would make small cheese 
there would be more chance for them to make something out of it 
than there is in larger cheese. I have been teaching that in my classes 
and I believe it is true. 

Professor Decker.—By parafining cheese we cut down the waste 
which comes from cheese drying up. Of course it is true that small 
cheese dry up more readily than larger ones. By parafining it we can 
preserve the flavors and get as good cheese as we do of larger size. 
lf we parafine cheese too green we get a little bit of bitter taste, but it 
is safe to parafine in two weeks. A good deal of cheese is spoiled that 
has been made good; cheese is spoiled in the curing room. You 
probably have good cellars on your farms, by putting the cheese in 
your cellars you have good curing rooms. 

President Aitken.—What are the comparative keeping qualities? 

Professor Decker.—One will keep about as well as the other. You 
do not get the higher flavors in a brick cheese that you do in the 
cheddar cheese, but it makes a mild, nice cheese that people are 
looking for. 

Mr. Kennedy.—I would like to ask why it is, if you can tell, that we 
have for sale in the market five kinds of cheese from twenty-five cents 
to a dollar a pound, and not any of it made in Vermont? 

Professor Decker.—Probably you have not waked up to the situ- 
ation. There is a splendid opportunity to make farm dairy cheese 
and I believe get more money per pound for butter fat that by 
making it into butter. You can get fifteen cents a pound for your 
cheese made of 4% milk. You get ten pounds of cheese from 
that kind of milk at fifteen cents a pound, which brings you $1.50, 
which is not quite forty cents per pound for butter fat, but pretty near it. 
If you are making a cheddar cheese it will probably take five or six 
hours to manufacture; brick cheese, it will take more. 

Dairyman.—You have got to go through the operation every day? 

Proiessor Decker.—You can save that, if you are careful and keep 
your milk sweet, and make it every other day. 

Dairyman.—It would be necessary to have a boiler for steam 
heat? 

Professor Decker.—Not necessarily. A steam boiler is a nice, 
handy thing, but it is not a necessity; you can get little cheese vats 


VERMONT DAIRYMEN’'S ASSOCIATION. 39 


with a little fire-place, or you can improvise something. lf you are 
going into making cheese it will pay you to have a well equipped 
plant, but it is not necessary to have an elaborate equipment. Fifteen 
or twenty dollars will make a pretty good equipment for a dairy. 

Dairyman.—What would be the value of the whey for feeding pur- 
poses? 

Professor Decker.—It is worth about half as much as skim milk. 
In skim milk there is more or less casein, in whey the casein is 
missing and it is worth about half as much in consequence. 

Mr. Kennedy.—Will you explain about the Camberg cheese which 
is made in Canada and sold for forty cents per pound? 

Professor Decker.—It is a skim milk cheese. I do not think it would 
be practicable for a farm dairy. 

Mr. Kennedy.—It is not a skim milk cheese. 

Professor Decker.—It is a soft cheese like a Limburger. 

President Aitken—In regard to shipping the cheese, what would 
it be shipped in, how should this cheese be shipped? 

Professor Decker—You can ship it in any sized box you like. 
You can have your boxes five inches deep and twenty inches wide 
and about thirty inches long, or about thirty-six inches long. The 
cheese may be wrapped in manila paper and then piled in side by side 
in the boxes. You can make the boxes any size you wish, to hold 
half a dozen cheese or one. You can put one, two or three dozen cheese 
into a square box. You do not have to have a round box as you 
do for some other cheese. 

Dairyman.—Whether that is a cheese that is firm enough to stand 
packed in large quantities? 

Professor Decker.—Yes; it is a firm cheese if you keep it firm. 
The Limburger would be very much like the Camberg. They are 
cured in a moist atmosphere, and it is a nice, good cheese. 

Professor Hills—I notice there are factory cheese makers here. 
I would like to have you say a word about the central curing house 
for factory cheese. 

Professor Decker.—I do not know why you should not enter into the 
cheese business more in Vermont than you are doing. We have 
been talking from the farm dairy standpoint and I believe there is a 
large opportunity for that kind of article. At the same time a cheese 
maker skilled in the manufacture of cheese can handle a large amount 
of milk better than the farm dairyman. Somebody asked how much 
time it would take in the manufacture of Camberg cheese. It would 
take some time, as I believe a good portion of the cheese that we 
get on the market is spoiled in the curing room after it is made. It 
is a matter of temperature. If it goes above 75, 80 or 90 degrees the 
flavor and texture would be spoiled, or injured 50% in the price you 
get. By having a central curing room a number of factories could 
send their cheese there to that central curing room. The cheese 
would not be injured for two or three days by the higher temperature 
and then it can be sent to the central room where the temperature 


40 THIRTY-FOURTH ANNUAL REPORT OF THE 


can be controlled. If you have ice you can lower the temperature 
40 degrees and cure it in an ideal way. We were surprised a few 
years ago to hear that cheese had been cured at 17 degrees below 
the freezing point. A temperature of about 40 degrees gives us a 
fine solid texture; the cheese is mild flavored, and the low tempera- 
ture prolongs the life of the cheese. We can put it onto the market 
when the prices are highest. If a number of factories in Vermont 
would get together in equipping and operating a curing room, saving 
the trouble of handling so much cheese in the factory it would be for 
their interest. Send cheese two or three days old to the curing 
room and have it looked at properly and you can make the best kind 
of cheese in Vermont, then Professor Hills would not be com- 
plaining that he cannot get good cheese in Burlington. 

Secretary Davis.—I would like to ask the Professor if the people 
of Ohio have a preference for the ideal cow for cheese making? 

Professor Decker.—The cow they are given to preferring is the 
cow that gives milk rich in butter fat; the Jersey or Guernsey cow is the 
ideal cheese cow. The cow that gives a lot of rich milk is the cow to 
have, it makes more and better cheese. ’ 

Dairyman.—How old does the cheese cured in a low temperature 
have to be? 

Professor Decker.—Curing the same kind of cheese in this tem- 
perature you can sell the cheese in two months or six or eight 
months, but you have to use more rennet extract. It will prolong the 
life of the cheese at a low temperature, but instead of using four 
ounces of extract you should use about ten. 

President Aitken.—Our farmers want the money from the milk in 
about five or six weeks. 

Professor Decker.—Of course that may be, but if it brings you 
more money, and pays about 10 or 12% interest, I suppose they wouid 
not object to going ten or twelve weeks. The question is up to you. I 
do not know just what you want on the cheese line. I was told you 
wanted cheese here and I am here; it’s a toss up to you if you don’t 
get it. How many factories have you got in Vermont? 

Prof. Hills —About fifty. 

Professor Decker.—You ought to bite like trout to this. 

Professor: Hills —This matter of a central curing room seems to 
me is a good one. You all know that the factories in some of the 
counties are located on the railroads so that it would be a very easy 
and convenient thing. In Rutland county escpecially they could easily 
have a central curing room, and I am confident a plant of this kind 
need not necessarily be an expensive one. 

Professor Decker.—You could get more cheese, a better cheese 
and possibly would get a better price for it, so the increased price 
would pay for such a curing room and it will cut down a lot of work 
in the factory. If you have a curing room you can hold the tempera- 
ture at 40 degrees; you can put it into boxes; one man can handle the 
cheese in a curing room for eight or ten factories and then you have 


VERMONT DAIRYMEN’S ASSOCIATION. 41 


got a lot of cheese of fine quality that has not been injured by high 
temperature. The buyer is willing to pay a little higher price for a 
larger quantity than for a smaller amount; it is thought best to sell 
the cheese in large lots. If you are so situated that the cheese can 
be run into a curing room two, three or four days from the hooks 
it is the thing to do. 

President Aitken.—This is a great opportunity for those who are 
interested in making cheese to find out all about it. Professor Decker 
is an encyclopaedia on the subject, but he is a good deal like an 
old-fashioned town pump, if you wiggle the handle I think he will 
spout. Have you any more questions you wish to ask him? 

Professor Decker.—And another thing, I do not spout very well 
unless the handle is wiggled. 

President Aitken.—If you have no further questions to ask and no 
further interest in this subject we will take up the next business on 
the program. 

Professor Decker.—I would rather answer these questions here 
than to have some of you come to me and say there is something I 
want to ask you but I did not want to speak about it while you were 
on the platform. 

Dairyman.—I would like to ask if cheese after being put into cold 
storage have to be turned? 

Professor Decker.—Occasionally, but they can be put into boxes 
and once a month turned over. Cheese can be turned a little oftener 
than that; once a week for a few days; later than once a month, just 
enough so the moisture is kept even through the cheese. It is very 
much less labor than it is to turn them on a shelf. The cellar is a 
very good place in which to cure cheese for the reason if we go down 
into the earth ten or twelve feet we do not get very much change in 
temperature; a good cellar will hold quite an even temperature through 
the summer. In some factories we dig a trench ten or twelve 
feet deep, covered in by tile with one end that connects with a tight 
curing room and the other end going through the wall. The wind 
blows down and through this trench and regulates the heat of the 
curing room and it regulates the amount of moisture. A cubic foot 
of air at a temperature of 60 degrees will hold practically five grains of 
water, if there was any more it would be deposited in the form of 
dew. Raise the temperature 100 degrees and it will hold twenty grains 
of moisture. 

Dairyman.—I would like to ask about cellars with cement bottoms. 
Would cheese keep better in a cellar with a cement bottom than it 
would with a common earth bottom? 

Professor Decker.—I would like to have a good floor to the cellar 
and good walls, a white-washed wall is a good thing it makes it light 
and clean. 

Dairyman.—Don’t want a mortar wall? 

Professor Decker.—I do not see as there would be much difference; 
I should want a good white wall and keep it clean. 


42 THIRTY-FOURTH ANNUAL REPORT OF THE 


Dairyman.—How rich milk is it necessary to have to make good 
cheese? 

Professor Decker.—Average milk will contain 3.7 fat and will make a 
fair average cheese; as you increase the amount of fat in it, it will make 
a richer cheese. 

Dairyman.—Will that bring a good price? 

Professor Decker.—Yes, that is the average cheese on the market. 
In the fall months you will get more fat than earlier in the season, as the 
period of lactation increases the fatty secretion. 

Mr. Bronson.—With 5% per cent. of milk you would not incorporate 
all the fat into your cheese without loss? 

Professor Decker.—No, you would not recover all the fat in any case, 
but with 5% per cent. of fat you will recover more of the fat. Here 
are the results at the New York Experiment Station: Milk containing 
3 to 3% per cent. fat left in the whey .32. It lost 9.55 per cent. of the 
total fat in the milk. 

Milk containing 3.5, left 33 per cent. in the whey, there was only 8.33 
per cent. of the total fat values. 

Rich milk is worked out more economically than poor milk. Some- 
times we hear a cheese maker say you cannot recover any more, that it 
goes into the whey anyway, but in the other experiments we get the 
same kind of results and these figures here on the yield of cheese and 
the quality of it was figured out from a report that was sent in by the 
dairy collecting stations. 

Dairyman.—Please show the value of 100 pounds of six per cent. 

Professor Decker.—You will not make twice as much cheese from 
one hundred pounds of six per cent. milk as you'do from one hundred 
pounds of three per cent. milk, but you will get more cheese and it will 
be worth more on the market. 

Dairyman.—How would it figure? 

Professor Decker.—In proportion to the amount of fat you had. 
If you remember, I showed you the value of one hundred pounds of 
skim milk, that is the value of the casein, covers the cost of the 
bandage, box and so on, the real value is from the butter tat. With 
a man that had two hundred pounds of three per cent. milk and 
another that had one hundred pounds of six per cent. milk, the man that 
has the hundred pounds of six per cent. ought to get as much money as 
the man who had two hundred pounds of three per cent. for the reason 
that he has contributed not only to make more cheese, but to raise the 
value of the cheese. 

President.—The hour of adjournment has arrived and we shall be 
obliged to close this very interesting discussion. 

The Chair will appoint Messrs. Adams, Hitchcock and Vail Commit- 
tee on Resolutions. 


VERMONT DAIRYMEN’S ASSOCIATION. 43 


Ladies’ Auxiliary. 


Tuesday Evening, 7:30, Jan. 6, 1904. 


President Aitken.—I am very much pleased to introduce to you, this 
evening, the President of the Woman’s Auxiliary, Mrs. Galusha, who 
will now take charge of the meeting. 


Mrs. Galusha: Ladies and Gentlemen.—My position this evening as 
presiding officer instead of my superior, the President of the Associa- 
tion, probably needs neither apology or explanation to those who fre- 
quently attend the dairymen’s meetings, but to those of you who are 
strangers to the Association some explanatory words seem to be 
needed. 

Since the organization of the Woman’s Auxiliary, some eight years 
ago, this first evening of the Association has been given into our hands 
to be used in such a manner as seemed best in our judgment. Usually 
we have had a programme mainly of interest to the ladies, such as an 
expert from one of the cooking schools, to give an illustrated lecture. 
The men are just as much interested in good cooking as we are, but 
their interest centers in the finished product rather than in the method 
of preparation. . 

This evening we depart somewhat from our usual custom, especially 
in the address, presenting that which is perhaps of greater interest to 
the men. We always aim to start the Association off well, putting the 
members in good humor by giving them something of especial in- 
terest, and we feel that we are doubly able to do so to-night, having with 
us distinguished speakers and artists of national ability. 

As managers (that is lady managers) of the evening’s program 
we would not feel that we had done the correct thing unless we de- 
parted somewhat from the printed program and we will do so to- 
night. 

No entertainment could be complete without music, and especially 
pleasant is the music of the human voice, and especially the male 
voice. We have with us to-night a quartette well and pleasantly 
known in Burlington and vicinity who will now favor us with a selection. 

Messrs. Lyon, Mitchell, Swett and Cobb sang with pleasing effect 
“Robin Adair,” afterwards giving “An old man found a rude boy steal- 
ing apples,” in response to the loud and repeated applause. 

Mrs. Galusha.—It has been said that genius could not be suppressed, 
whatever the environment. We have with us one who possesses this 
genius, a busy housewife and mother, yet high admiration and recog- 
nition has been granted her. I am sure Mrs. George Root of Bur- 
lington needs no introduction to the members of this Association. 

Mrs. George Root of Burlington then read “The Legend of Van 
Bibber’s Rock,” giving as an encore, “Now, John, the District teacher 
said, What have you done to Mary Ann?” 


44 THIRTY-FOURTH ANNUAL REPORT OF THE 


Mrs. Galusha.—Prof Hills of the University of Vermont, so well 
known to the citizens of Burlington and Vermont, will tell us some- 
thing about the dairy school. 

Professor Hills said: 


Concerning the Vermont Dairy School. 


By Professor Joseph L. Hills. 


At eleven successive meetings I have been accorded the privilege 
of discussing before you some practical topic relating to dairy or 
creamery work. This year, however, I have chosen a theme of a 
different sort; yet I consider it a practical matter and vitally important 
to Vermont dairy interests. It concerns the future of the Dairy School. 

The Vermont Dairy School was the oldest but one of a large 
family of sister schools, located now in more than two-thirds of the 
states. Its doors first swung open in 1891. Twelve annual sessions have 
been attended by 600 Vermont boys and girls. It hardly becomes one 
who has guided the school from its infancy to declare its merits, and I 
will content myself simply with saying that its students speak well 
of it. 

When the Association met in Burlington in is94 and again in 
1901, its members were urged to visit the Dairy School then in opera- 
tion; and hundreds accepted the invitation. I have no such word to-day. 
We hope that you will visit the College, Station and farm buildings. 
You will be welcomed and shown every attention. But there will be 
no Dairy School for you to see, no white clad, busy students, no 
humming separators. The sessions are suspended. The Dairy School 
lies either in a trance or it is dead. We do not know which, and we 
want you to help us to determine whether or not the school shall live 
again. 

What,is the matter with the Dairy School? It has had 600 eager 
students, as good material as we could wish. It has been manned by 
skilled instructors, such as H. B. Gurler, perhaps the most advanced 
of Western dairymen; E. C. Child of New Hampshire, who apparently 
cannot help taking prizes on butter wherever he exhibits; Messrs. 
Humphrey and Toof, separator experts of the Franklin County Cream- 
ery Association; the Vice-President of this Association, Mr. Y. G. 
Nay; and the proprietor of the second largest creamery system in 
Vermont, Mr. J. G. Turnbull. It has not lacked for enthusiasm 
in teachers or students, but from the outset and increasingly as the 
years have passed, as dairy knowledge has advanced and as the 


VERMONT DAIRYMEN’S ASSOCIATION. 45 


scope of dairy instruction has enlarged, it has been handicapped 
by its inadequate building. It was not built with special rererence to a 
Dairy School. In fact, the Dairy School as we know it now did not 
then exist and was not foreseen. The building thus erected with 
small means and for miscellaneous uses is no more fit for the modern 
Dairy School and other purposes connected with it than the old 
district schoolhouse is fitted for the work of a modern High School. 
We have done the best work we could against overwhelming obstacles 
for twelve years, but we have finally given it up as hopeless. 

Now why are these things thus? Is there any need of their being 
thus? Are they thus elsewhere? And what is the remedy? 

I believe these questions can be best answered and the points I 
wish to make be best apprehended if I formulate, as it were, a cate- 
chism. My diction may be less elegant, but my ideas may be more lucid 
when thus expressed. 

Why ts the dairy school so poorly housed ? 

Because of lack of building funds. 

Are not such schools in other states better equipped ? 

Far better. 

Lf so, since Vermont is the typical dairy state, ought not its school to 
have an adequate building ? 

Unquestionably. 

Then why doesn't it ? 

Because there are no funds and never have been funds available for 
its erection. 

How have the schools in other states been supplied with buildings ? 

Without exception by State appropriation. 

Has not this been the case in Vermont ? 

No. 

flow then was the present building erected ? 

With money belonging to the University. 

Was not this money really state funds ? 

Far from it. One hundred and thirteen years ago Vermont gave 
the University certain wild lands. Fifteen years ago and annually since 
Vermont appropriated $6,000, mostly for scholarships. Similar grants 
she allots to Middlebury and Norwich. Vermont has never spent a 
penny for buildings at the University. 

Is it not commonly thought that the State supports the Dairy School, 
the entire College and the Experiment Station to boot ? 

Yes; but nothing could be further from the truth. Less than 7 
per cent. of the college income and less than 6 per cent. of the station 
income comes from the State. As for the Dairy School, not a cent is 
thus derived. 

How is it that the State Treasurer’s report shows $33,130 annual 
State appropriation to the college ? 

These are simply moneys paid into his office by the United States 
for college purposes and by him paid to the College. They flow into 
and out of the State treasury and appear on both the receipts and dis- 


46 THIRTY-FOURTH ANNUAL REPORT OF THE 


bursements side of the ledger. Vermont is not a cent poorer or richer 
by the transaction.* 

Whence comes the money to run the college ? 

In round figures, 40 per cent. from United States appropriations, 7 
per cent. from the State, 23 per cent. from student tuition bills, 20 
per cent. from income from invested funds and 10 per cent. from 
miscellaneous sources. 


Why not use some of the United States funds for buildings ? 


Such use is illegal and is expressly forbidden by the terms of the 
Congressional acts. They can only be used for instruction and equip- 
ment in a wide variety of subjects, of which agriculture is but one. 
In other words, the United States endowments can buy brains, but not 
bricks; apparatus, but not architecture. Even if a college wished to 
evade the law it could not, as strict annual accounting is required 
by the Government. 


Why not use other University funds ? 


They have been so used. The farm, the agricultural buildings, the 
engineering buildings were all thus provided for. Indeed, the State 
Agricultural College, Experiment Station and Dairy School have all 
been given a lodging by the old classical college. It is strictly true to 
say that these have a place to lay their heads solely by the grace of the 
older institution. But university funds are already inadequate, expendi- 
ture exceeds income, and no more buildings can be erected. 


Lf United States funds cannot be used for building, how have other 
institutions founded solely on the National grants, like Maine, Massa- 
chusetts. Rhode Island, Connecticut and thirty others, erected their 
buildings ? 

Invariably by state appropriation, supplemented in rare instances 
by private benefactions.T 


How did Congress expect the colleges would get buildings when it 
restricted the use of the grants to maintenance only ? 


It was the understanding that the individual States would supply the 


*EXTRACT FROM THE STATEMENT ISSUED BY JOHN L. BACON, STATE TREAS- 
URER, SHOWING THE REVENUE AND DISBURSEMENTS OF THE STATE 
OF VERMONT FOR THE FISCAL YEAR ENDING JUNE 30, 1903: 


Receipts. 
IncomeAgricultural|CollegevF trade eis. 5 oe eee ee nee eee $ 8,130 00 
From United States Government, endowment of Agricultural College................ 25,000 00 
$33,130 00 
Disbursements. 

Paid U V. M. and State Agricultural College United States endowment of 
Agricultural College 2c ic5. 62-52-2035 ssoweeesceas sotnadoadece-vohas sea ence ee eee Sauer aeRO SESE $25,000 00 
Interestion Registered oan of 1910! oe. eee ace reece cae eee er cee eee 8,130 00 
$83,130 00 


The “registered loan of 1910,’ which represents Vermont’s only bonded indebtedness, 
is in effect money ($135,000) loaned by the College to the State, on which the latter pays 
the former, interest ($8,130). The original national grant of 1862 in aid of Agricultural 
Colleges was invested by the then State Treasurer in State bonds. 


TAt this point some thirty or more stereopticon pictures were thrown by the lantern 
upon the screen, illustrating some of the Agricultural buildings erected by State ap- 
propriations in other States. 


VERMONT DAIRYMEN’S ASSOCIATION. 47 


funds for buildings. The acceptance by the State Legislature of the 
National grants was an implied promise that the institution thus en- 
dowed would be properly housed by the State. 

Flas this implied promise been kept ? 

Yes, by 44 out of 45 States in the Union, all of which have appro- 
priated money for buildings at their State Colleges. 

Is Vermont the 45th, the only one which has never thus helped its 
college ? 

Ive Tp 


STATE APPROPRIATIONS SINCE 1900 TO AGRICULTURAL COLLEGES FOR 
BUILDINGS MOSTLY USED FOR AGRICULTURAL PURPOSES: 


NORTH AND SOUTH ATLANTIC AND GULF STATES. 


INe@walliatm ps Rite nes: neers eee $ 40,000 South Carolina $ 40,000 
iMasSaGhisetts ss). nee eee ee 70,000 WOT dA ese 45,000 
Pennsylvania........:.... 250,000 Mississippi... 89,000 
Delaware Louisiana...... 50,000 
Maryland ae OxaS een h: Jae me LS ee 30,000 
Virginia ...... Bee Sear eeee per eee Kentucky and Tennesee, large sums. 


NORTH CENTRAL AND MISSISSIPPI VALLEY STATES. 


Maryland $ 70,000 
WLisio1s)_.------ 285,000 
WIC Mig arin 138,000 
Wisconsin 190 000 
DNENTITIG SOL a tcc eee ee 175,000 


FAR WESTERN STATES. 


Colorado.) 6.27 .5ie nce eee eee 3150, 000M Washing totes seco eee 
Wyoming’ 28-2 ae ee eee SG000R PM akdaho wener tee te ee 
NU tea ay ets a UE 12,000 Montana ......... 7 
ING Wed KICO Means aerate eee 25,000 Oregon ene ree re ae eee ee Tene 


Of the colleges in the fifteen States and Territories not mentioned above: 

Eight have received State appropriations within two years ranging from $15,500 to 
$247,000 ‘‘for building or other special purposes;” six have had most or all of their build- 
ings erected by State funds. 


One State—Vermont—is the only one in the Union which has never spent a cent for bricks 
and mortar at its State College. 


STATE APPROPRIATIONS FOR BUILDINGS AT NEW ENGLAND AGRICUL- 
TURAL COLLEGES: 


Wanner Rear a SP eS SO CE Ee er eRe EE eR $198,250 
i ..Approximately, 190,000 


Massachusetts... Approximately, 300,000 
RU OG eas lait Gr tae ee een ee ee ee See, i ee a ee 170,000 
Connecticut...... Approximately, 100,000 
NACHT OT i he te peo ae Per eS ce an ES rel en ee, Se eee 0 


STATE APPROPRIATIONS TO AGRICULTURAL COLLEGES EXCLUSIVE OF 
EXPERIMENT STATIONS: 


FOO) ieee erat te ee eee $2,633,472 41—Vermont .......0.0... $6,000 00 
1901.. .. 8,129,659 483—Vermont..... ... 6,000 00 
1902.. 545313) 6547 29-—V ermoOnit 2. ..2.secscccccscscoscsemcscccmestierecnees 6,000 00 


Vermont contains 0.60 per cent. of the farmers, 0.50 per cent. of the population and 
probably not far from 1 per cent. of the farmers of the nation. Her appropriation to 
the State College, however, is less than 0.15 per cent. of the total, 


How has the College got along thus far and educated its thonsands of 
students and its six hundred dairy students ? 


In buildings erected by private benefaction and from college funds. 


May not the College make use of some of the fine buildings it now 
has for dairy school purposes ? 


A Dairy School cannot be conducted in a library, a chemical labor- © 


48 THIRTY-FOURTH ANNUAL REPORT OF THE 


atory or a dormitory. It needs a special building, specially planned. 
Moreover, Messrs. Howard, Billings, Converse and Williams gave their 
buildings for specific and not for general purposes, and the Trustees 
could not, if they would, convert them, or any part of them, to other 
uses. And, finally, these buildings are all fully occupied by an increasing 
number of students. 

Having got along thus far and having done fairly well, why not let 
well enough alone and go ahead on the old basis ? 


For many reasons: 
1. It is not “well enough.” The conditions under which the school 


has been held are lamentable* 

2. Vermont of all States ought not to be content to allow her Dairy 
School either to suffer or to lapse for lack of adequate facilities. 

3. Vermont can afford properly to habilitate her Dairy School, 
since she has no State debt. She cannot afford to tail the procession 
of the States in this respect. 

What does the University want of the State and of this Association ? 

1. An appropriation by the State Legislature of such a sum of 
money as will adequately provide for the erection and equipment of a 
suitable agricultural building. 

2. The endorsement of this movement by this Association. 

3. The good will and assistance of the people of the State in its 
effort to improve its facilities for agricultural instruction, and, conse- 
quently, its power to do good. 

If the need is so great, why has not some action been taken before ? 

See the report made by the University Trustees to the Legislatures 
of 1896, 1898, 1900 and, especially, of 1902. Printers’ ink alone, however, 
has not sufficed and a more active campaign is to be inaugurated in 
1904. 

To what uses 1s the proposed building to be devoted ? 

It is expected to use it for several purposes: 

1. A Dairy School, for dairy, four year and short course students. 

2. Lecture and laboratory room for agricultural teaching and in- 
vestigation. 

3. As a head center for such short course, domestic science, cor- 
respondence course or other lines of popular instruction as may in the 
future be developed. 

4. For sundry Experiment Station purposes. 

Are there bone-fide agricultural students enough, outside of the 
Dairy School, to warrant the erection of a building for other than strictly 
dairy school purposes ? 

Forty-four are in the four-year agricultural course to-day, every one 
an “Aggie.” We hope to see fifty next year and sixty the next. But 
it is not likely that we can do this unless there is chance for growth. 


_* Here were shown lantern slides illustrating the inadequate character of both in- 
. terior and exterior of the building thus far used for Dairy School purposes, as well as 
slides showing some of the large classes of recent years. 


VERMONT DAIRYMEN’S ASSOCIATION. 49 


The University graduates next Summer its 100th class and celebrates 
its Centennial. Its Alumni will turn next commencement to their 
Alma Mater as does the Moslem to Mecca. They are making a mighty 
effort to raise a million dollar endowment fund, for endowment, mark 
you, and not for buildings. As President Buckham has said, it is to be 
a universal fund—“dollars from undergraduates, tens from young gradu- 
ates, teachers, ministers, lawyers, doctors, engineers, chemists, farmers; 
hundreds from those in prosperous business or professions; thousands 
from the captains of arts and industries; and at least a few tens and 
hundreds of thousands from those whose accumulated millions represent 
a sacred trust for the public good.” 


The University has been a credit to her Mother State, and it, in 
turn, has honored her. She asks of her Mother a gift in honor of her 
hundredth birthday. Is it too much to ask once in a hundred years? 
Are her Trustees presumptious in view of the liberality to kindred 
colleges in every other state? Vermont gave to the Nation Justin S. 
Morrill, the father of the agricultural colleges of the country. In his 
brain was conceived the thought which bore fruit in every state in the 
land. In the library of every agricultural college in the country stands 
his bust. In every such institution his name is honored. On the 
campus of many stand buildings bearing his name. Morrill Hall in 
New Hampshire, in New York, in Tennessee, in lowa and a dozen 
other states. We ought to have such in his native State. There should 
be a Morrill Hall on the hill here in Burlington. Let it be no longer 
said of the people of Vermont that they consider that in Mr. Morrill’s 
person they have discharged their debt to the agricultural college 
movement. Let there be a substantial evidence to the contrary. Let 
the State’s contribution to the centenary fund of the University be an 
agricultural building. In view of her crying need, in view of the 
State’s duty and ability, in view of the universal realization of this 
duty elsewhere, the Trustees feel confident that their reasonable request 
can hardly fail of respectful consideration and hearty acquiescence. 


Mrs. Galusha.—Honored indeed is the Woman’s Auxiliary in that 
through their organization they are able to present to a Vermont 
audience so distinguished a speaker as follows in the treatment of the 
next subject. Doubly proud are we to-night that we have with us 
his friend and the friend of every Vermonter in the person of our 
Honorable Senator Proctor, who will entertain us with some remarks 
and present the speaker. 


Senator Redfield Proctor: Ladies and Gentlemen.—I thank you for 
your pleasant reception. I am so sorry that I can neither sing nor 
recite, but there is one consolation about it, I shall not be called upon 
for an encore. 


It has given me great pleasure to come here to-night, but I have mis- 
trusted that you have conspired to add to it by getting up this very 
delightful spell of weather to show me that the State has lost none of its 
old time vigor. (Loud applause.) I have seen in my time, and it is a 


50 THIRTY-FOURTH ANNUAL REPORT OF THE 


pretty long one, no movement in Vermont which I thought so calcu- 
lated to be of more benefit to the State than this meeting in these 
interests here at the same time, the sugar makers and the Dairymen’s 
Association, and this new interest, forestry. These interests are all 
allied. So far as sugar making is concerned Vermont holds a unique 
position, she has no rival the country over. Everyone wishing syrup, 
his first inquiry is, is it Vermont syrup? I have no subject as you will 
see, but I want just to have a conversation with you about this. You 
all know what is sold as Vermont maple syrup over the country, a 
large part of it never saw Vermont. I had my attention called to it at 
Washington a few weeks ago accidentally. I was alone at breakfast, 
my family had not come out, and had some hot cakes. As soon as I 
tasted the syrup I said, “James, this is not maple syrup.” “Oh, yes,” says 
he, “it is; you have given away what you had left last spring and I 
bought a little at the grocery.” I said, “I know better; I was brought 
up on maple syrup; this is not maple syrup,” I said; “bring me the 
bottle.” James did so and I saw a peculiar looking substance and the 
card on the bottle showed it was put up by a concern in “Burlington, 
Vt., and St. Paul, Minn. I wrote to your Mayor at once, and he answered 
that there was no such concern in business here, but that some one 
had left instructions at the post office to have mail that came for them 
forwarded to St. Paul. I mention this as an illustration of the way 
most of the business is done. They take some maple sugar and mold 
it over, mix it with cane sugar or something else and sell it, and the 
buyer, in the great majority of cases, supposes he is getting Vermont 
maple sugar. I rode around to the grocery stores in Washington, to 
six of the principal ones, and I asked for some maple syrup, bought a 
bottle at each place; I think in only one of them was it really put up in 
Vermont. There was at one place maple syrup put up by Welch 
Brothers of this city; the other was all from St. Paul or some other 
place out of the State. This is of especial interest to Vermont. We 
have no competitor in the business if we can manage and hold it as we 
ought to. It is really a great industry. We at the Washington end of 
the line have a duty to perform. We passed a year ago a law to prevent 
false branding. I hardly think that covers the frauds in maple sugar as 
it ought to. We hope to pass a pure food law that will better the 
situation very much, but it will not correct it entirely. The State here 
should take some action looking towards the adoption of some kind of a 
State label, with a license to use it, that will show to the buyer—and a 
copy of the law might be put onto the label—that will show to the 
buyer that the article is not only purchased, but is put up in the package 
here in Vermont. I think that will bring the business home. As it is 
now the bulk of the profit really goes to the middle men at the manu- 
factory outside of the State. 

Now to the dairy interest, that is a great one! You have noticed 
from the census that the total dairy products under the last census in 
Vermont, the total product exceeded that of the other five New 
England states combined. The total of the whole was some over eleven 


VERMONT DAIRYMEN’S ASSOCIATION. 51 


millions, that of Vermont was nearly six millions; that shows that we 
fairly beat any other section in the East according to our territory. 

The Oleomargarine bill attracted a little attention a couple of years 
ago. As my room at the hotel was pretty well filled with samples of 
Oleomargarine of all kinds, I probably ought to know more about 
that than I do about butter. 

I have seen conflicting statements in the papers about the working of 
that law. I had from Mr. Knight, Secretary of the National Dairy 
Association, the report of the first fiscal year up to June 30 last, 
which, I think, was published generally in the State; I had a fresh one 
from him, the report for the first four months of this fiscal year from 
July 1 to November 1. The report for the last fiscal year showed a 
reduction in the production of oleomargarine in the country of 44 per 
cent. Mr. Knight estimates it from the first four months of the year 
that there will be a further reduction which will amount to 70 per cent. 
from what it was last year before the law was passed. 

Now of forestry! Every farmer in Vermont, of course, is interested 
in that, and every dairyman is a farmer, and the sugar maker of course 
is. Now, I did not come here, as you all know, to make a speech, but I 
came for another and much better reason. I had a friend in Washing- 
ton, and have one, I hope, who is a noted hunter and fisherman in the 
Canadian woods. It is the custom there in the wild region, you know, 
to take a guide, and I volunteered to this hunter to act as his guide on 
his first trip to Vermont, and’so came up with him to my place. I hada 
little conspiracy with Mr. Aitken, as guides are apt to play little pranks 
occasionally upon their patrons, that we would see what he was made 
of, so we sent him across the mountain from Rutland to Woodstock 
yesterday, and we found he was no tender-foot, as you will find. I 
am glad to say there is no man in Washington who professionally and 
personally stands higher than the one who will address you to-night. 
I know what President Roosevelt thinks of him as a friend and that 
he is without an equal in the country in his professional knowledge. He 
has sent him almost around the world to our new possessions, and 
sends him now. He is to leave you at midnight to go to the Pacific 
coast. I take great pleasure in introducing to you Mr. Gifford Pinchot, 
Chief of the Forestry Bureau at Washington. I am sorry that I cannot 
stay to hear him, but I am obliged to go away at once without that 
pleasure. 

Hon. Gifford Pinchot of Washington, D. C., said: I could not have 
been introduced to a Vermont audience or to any other audience in a 
way that would have touched me more than what the Senator has been 
kind enough to say. I want to say to you, who I know are his friends, 
how very deeply I feel the honor and pleasure, and the constant satis- 
faction it is to know that he has been willing to call me his friend, 
and particularly to have him do it before a Vermont audience. 

There are a good many reasons why I am glad to be here to-night. 
Senator Proctor sent me over the’ mountain with Mr. Aitken, which 
gave me a keen appreciation of the beauty of your scenery and of the 


52 THIRTY-FOURTH ANNUAL REPORT OF THE 


freshness of your atmosphere. I wish we could move Washington up 
here, where we could get the sweep and vigor of the kind which you 
have here. 

I want to say too, although I have never been in Vermont very 
much, I have got a lot of friends here whom I have known for many 
years; the kind of people it does you good to see when you are tired 
and want to get rested. I know Sam Lovell, Antoine Basette and 
Pelatiah, and a lot more of them are good old friends of mine, good 
old friends of many who are here. It is a great pleasure to me to find 
Potato Hill and Camel’s Hump that I thought were not really here; it 
has made me feel as though I was in touch with Vermont in more 
ways than one. It was a great-great-grandfather of mine who went to 
Ticonderoga to spy out the land when Ethan Allen took the place, and 
I could tell you more reasons for the feeling I have, but I must talk 
about forestry. What I am to say to you to-night deals mainly with 
the forestry problem in New England, and not without an idea of the 
forests of Vermont. Throughout New England the forests are about 
the same, spruce and pine, birch, beach and maple forests. The dis- 
appearance of the New England forests is not a thing to be feared, 
where the land can not be used better for some other purpose, there 
the forests will come back if given time. The great question is what 
kind of forests are coming back and of what use? This is the point 
which is intimately related to the whole view the forester takes of the 
subject, because the question of whether forestry pays or not is a 
crucial one with all of us. The question in New England is, what kind 
of a forest is coming back; are you going to get from that forest, after 
it comes back, the largest return in dollars and cents per thousand? 
The Government has been taking up these problems in the different 
states of New England, and one of the first things it wishes to find out 
is what has been done in the different states, what succession there 
had been in the forests, and therefore what we might expect. 

We find over in Maine that Mr. Cole, who died a few years ago, had 
gotten along a good many years back, the idea it was worth his while to 
get second crops of pine or spruce on his land, and so he would not 
allow any trees to be cut less than twelve inches in diameter, and the 
result was that when Mr. Cole died his holdings were worth more for 
the timber that stood on them than they were when he bought them. 
He had operated with the idea that he could preserve the value of the 
land and still give the lumber man a profit, and that it was a very 
good profit indeed is proven by the money that Mr. Cole was worth 
when he died. 

Following that up as an illustration, the Government, through the 
Bureau of Forestry, took up the study of the great Northern Paper Co. 
in Maine. The great mills that company put up had been drawing sup- 
plies from the forests which it owned for many years, and the Gov- 
ernment has taken the operations of the Great Northern Paper Com- 
pany as an object lesson from which we hope will spread a knowledge 
of the methods by which forests can be made profitable to their 
owners. : 


VERMONT DAIRYMEN’S ASSOCIATION. 53 


Then over in New Hampshire, in addition to the private owners, we 
have been working with the people there. These are some of the ques- 
tions that are asked: What is the kind of timber; what the danger of 
fire; how can it best be met? We are making a co-operative study of 
New Hampshire, and we are co-operating there with the Forestry 
Association. This Association employs a forester of its own. In Massa- 
chusetts there is a similar association Which employs a forester, and 
the Bureau is co-operating with that association. In Rhode Island great 
areas of arid sand have been planted to forests, land that would not 
produce anything in any other way, and very gratifying results have 
been obtained. 

Second growth white pine is sold for very large prices, up to and 
beyond $150 an acre, for a reason absolutely unconnected with forestry, 
for Massachusetts has gone into the business of making shoes and 
these trees are cut and used for shoe boxes and sent all over the world, 
and the growth of white pine in Massachusetts has been proven to be a 
success from a money point of view. 

I have mentioned these things as a sort of introduction of the 
statement of what the point of view is from which I want to approach 
forestry. I have said enough I think to indicate that it is the practical 
side that interests me mainly. The question of “use” first, last and all 
the time. As I have often said, I appreciate the beauty of the forests 
as much as any man, but as a forester the question is “use,” nothing 
but use, and that is what a forester must study when he is dealing 
with these problems. We have been urged many times to adopt the 
methods of German foresters because the Germans are said to do things 
in a certain way which accomplish results, but those results though 
admirable and valuable for Germany, are utterly worthless for us. We 
have got to deal with things in our forests from our own American 
point of view, and not only the American point of view, but of the 
point of view of the locality in which we may be working. I am trying 
to emphasize this because it has been misunderstood. The German 
method is not coming in and cannot come in until we reach a point 
where we can make a bundle of the young twigs of the pine tree and 
ship them in, one hundred miles by rail and make it pay We cannot 
ship cord wood here in many cases and make it pay. We have got 
to take this question of forestry from the absolutely local standpoint 
it is the common sense point of view if we hope for success. 

President Roosevelt in an address in Washington before the 
Society of American Foresters told them that the strongest chance of 
success was to depend upon the view taken of any movement by the 
lumbermen, and that is absolutely true. 

The great bulk of the forests of the United States will sooner or later 
pass through the hand of the lumberman. What he does not own now 
he will ultimately own or control, and the success of the forestry move- 
ment is going to depend upon the attitude of the lumberman to it. 

Forestry is one of the most beautiful sciences in the world; it is 
simply to make permanent the timber resources of the country. What 


54 THIRTY-FOURTH ANNUAL REPORT OF THE 


is the effect of forest preservation on a community? To the man who 
has no direct and important interest in forestry, who is yet a citizen of 
the State, forestry in that sense means a larger business, a larger volume 
of business, a greater degree of prosperity, and that prosperity diffused 
through the whole community. To the farmer it means a wood lot 
that is better worth his while to look after, more wood when he needs 
it, more money when he needs to make that wood lot into money, 
and a better return all around from his farm. To the }umberman it 
means larger permanent supplies and the assurance that his business 
will not perish off the face of the earth, as it has done in certain sec- 
tions. To the grocer it means larger sales, few bad debts and a 
better business. 


In certain sections of northern Michigan, Wisconsin and Missouri 
there was the greatest body of white pine that the world has ever seen. 
It was enormously valuable; made a great many great fortunes. It 
was cut off without reference to a second crop, the soil it stood on was 
very largely white sand, and where that valuable tree growth once 
stood is now an almost worthless waste of sand. The State of Michigan 
has accrued from tax sales about half a million acres of land. It has 
been trying to sell that land for ten cents an acre for a large number of 


years past, and for years the cost of advertising the sale of that land has 
exceeded the returns. 


We know the conditions in Vermont are absolutely different. That 
is not an illustration that applies here, but it does illustrate the general 
proposition I am trying to set forth. Now, where does Vermont come 
in? Right here. You have got large areas of very valuable forest 
growing land in the State, and it is perfectly evident you are going to 
have large areas of just such lands. Instead of the forest areas being 
reduced, as I get figures, whole farms are growing up. Probably the 
amount of timbered wood land in the state now is considerably greater 
than at one time, and there is every indication that Vermont is going 
to have permanently given over to the growth of timber a very con- 
siderable portion of her area. When the dairy business has converted 
into farms and pasture more of the lands than now, we shall yet have a 
large portion of the State which is more valuable to the growth of 
forests than for any other purpose. Then what is the wisest thing to 
do with that land to get the most out of it? That is the problem 
which the forester meets. 


When I am asked, as I often am, what I would do in a certain case 
that is described to me in a particular forest tract, the answer I am 
really obliged to make is, I would go and look at it before I expressed 
an opinion, the land in one locality may be better handled in one way, 
and that of another in another. 


I want to set before you this proposition; it is worth the while of the 
State of Vermont and all her citizens of whatever occupation, to 
help see to it that the land of this state which is going to be per- 
manently devoted to timber should grow the most valuable kinds of 


VERMONT DAIRYMEN’S ASSOCIATION. 55 


timber as readily as possible and turn out just as much money, just 
as often as it is possible to do it, for the good of all the people. 

One principle the Bureau of Forestry set down when it began to talk 
about these things was that this is not a question of legislation entirely; 
it is a question of getting the individual man to see that it is worth his 
while to do certain things. When he ceases to see that it is worth his 
while, then there is no power that can compel him to do the things. 

There was a Swiss forester whom I was lucky enough to know 
when I studied abroad (I do not mind admitting I did study abroad, 
although I have since forgotten most that 1 learned) who said this: 
“What people do because they have tried it and learned it, is good; they 
will do better and better as time goes on, but what they do because 
they are forced to do it, they will avoid at the first opportunity.” And 
that is true here as there; therefore the thing for a practical forester 
to do is to see the man who owns the land and make him understand 
that it is a good thing to do those things, and not ask him to do them 
until he does understand, because it is safe to say that he will not, and 
you will get into trouble by asking him to do it. The thing is for the 
forester to go onto the ground, tell the man what he can do and how, 
and that it is worth his while to do it. 

There is just a word more I want to say, then I am through. There 
are two things I think the State of Vermont could do that would be 
of great value in getting this information before its people; the or- 
ganization of a State Forestry Association to co-operate with and 
assist a State Forester, or State Forestry Commission, call him what 
you like; it is better to have one man alone than a commission. A 
State Forestry Association, backed up by a State Forestry Commission, 
to study these questions from the point of view I have tried to give. 
Such an association might take up the question of the reduction of 
taxation in this State, or forest preservation. There are many States 
in the Union where it is made impossible for a man to hold forest land 
any time after he can get rid of it, because of the tax on it. Up in 
Wisconsin I know a place where the tax on standing timber was six 
per cent. of the sale value of that timber. Then an important question 
is that of the spruce bearing capacity of different lands, how it can be 
increased. Practical questions of this kind could be taken up which 
would be of value to every farmer, every lumberman, every man inter- 
ested in the forests of this State. 

One thing more: You have got here in Vermont a large number 
of vigorous, enterprizing young men who are looking for lines of work 
to do, to give their lives to. I believe very strongly in the future of for- 
estry as a profession, if the young man who goes into it goes because 
he cannot keep out of it. I have made it a point if a young man 
thought he wanted to go into forestry, to keep him out of it if I 
could, and I want to say that the risks of the new profession are very 
great. You don’t know—you are not sure that there will be a demand 
for that kind of service beyond the capacity of the men who are now 
following it, but if you are willing to take the chances, if you have 


56 THIRTY-FOURTH ANNUAL REPORT OF THE 


got the spirit of the old pioneer before you, those who founded the 
commonwealth when it took nerve to do it, then it may very well be 
that the realizations of this kind of work will be greater than those of 
any other I know of. 

Those of us who have taken up forestry, I am perfectly certain to 
be telling the truth in saying, we would not give it up for any other 
profession in which we might engage. 

I have said what I came here to say, and in closing I want simply 
to reiterate that if the State of Vermont, the citizens of Vermont, will 
take such steps as I have outlined, or others with the same effect, they 
will be able to adda very large source of wealth to the Commonwealth 
and a great element of beauty to your country. I am told the beauty 
element of New Hampshire is worth to that State ten million of dollars 
each year. If you will perpetuate in your State industries which are 
practically certain to become more valuable to you as time goes on, it 
is certain you will not only benefit and enrich yourself, but will also 
largely benefit and beautify your State as a whole. 

I want to say again what a great pleasure it is for me to be here, 
and also to bid you good night. 


VERMONT DAIRYMEN’S ASSOCIATION. 57 


WEDNESDAY A. M., JANUARY 6, 1904. 


The meeting of the second day was called to order by President 
Aitken at ten o’clock, after which the premium list was read by Secre- 
tary Davis as follows: 


REPORT OF BUTTER AND CHEESE. 


Whole number of entries of butter for competition ............ 141 
ie Mest meSC ORC UMC Ee oe Ate eM le Stars tel ee a RRR ERs Gs oon 98 1-2 
NBO WE StS COM CrrPrett Enna coe texans oie eee Kc oh aioie, cides Meera a eeeiels 88 
Pave Hae CR CCOLCNE cr ae ane ata es ocr aike.'s ikedtemals Wiatan iets oeazns 94 1-3 
Premiums awarded as follows: Class F—Dairy Tubs. 

Score 
Leics, SSO, a 1B. (Cavnclorn, ISMN. tga as on notaccomod weou- 98 
Seconds SoU Cw An Choaey Wii sbannet. seen eee aoe ae 97 1-2 
ined S00" Chass lua Passe oBarre:. os: 5 sc eae oe 97 

IDVANIIE Eta) IL IBIS, 1B(O).C. 
Ricci plus Heo Badseonatd. No) Pantitessen aeuctosccestoeeee 0 OT 
Sacormel, Sto) tal Se lsikebnecl “Sinvallaloine sa casenaspouauseseeaeae lo ley 
Giistedee t4-O0 wie, Fe, Btirmett. Bethel). i5%-2,.0ciee adits «Ale cls 0 96 
DAIRY—5 LBS. IN PRINTS. 
First. $1.00, J. H. Chapman & Sons, Clarendon Springs...... 97 
Second. $6.00, Mrs. C. J. N. Shackford, E. Ryegate....:...... 96 3-4 
WMiswieals SVN. (C5 1, Siwetaeyeel, (Clavhoypyesalateyolien nn oo a0 bend edeeoes Se oGadee 
CREAMER Y— 20 LB! TUB. 

Score. 
leviesie, SSO, WW IR, Sinomnes, “Satie os ao eeeaboccctcesace cons 98 1-2 
Secondy (5000s ©. C2 Buller Jonesville: .Uo50s0 58 antes cee 98 
iinicdey Sa 00M ewiemlinawer.. VWiattetl. .arxo.ats.s os sabes. Benes 97 3-4 

CREAMERY—10 LBS. IN PRINTS. 

Teese, SSIOKODS AN, VE, Siavevnorthaaves INE Tetormingets o5 555 0g oeas bccn ans 98 
Seconda who: 00 wee ken tell GreensbOLO.sj ace se cies rene ete 96 


Wioiwsal, SHEE (CoG, Ile AKeSGL IN oiatpelbline, soanqcoaunnecacoduocs 95 


58 THIRTY-FOURTH ANNUAL REPORT OF THE 


GRAND SWEEPSTAKES. 


WARP Stone aS trattOld uss -ermiictericc it eee eee eee Errore 98 1-2 

A Baldwin Refrigerator given by The Baldwin Refrigerator Co., 
Burlington. ; 

Vermont Dairymen Association Gold Medal.—Awarded to W. P. 
Stone, Strafford. 

Creamery Sweepstakes, $5.00, to W. P. Stone, Strafford. 

Dairy Sweepstakes, $5.00, to J. B. Candon, Pittsford. 

Best displayed package, $3.00, J. H. Chapman & Sons, Clarendon 
Springs. 

VERMONT FARM MACHINE CO. SPECIALS. 


For butter made from cream separated by the.U. S. Separator scor- 
ing 98 points or over, $5.00. 

For butter made from cream separated by the U. S. Separator scor- 
ing 96 points and under 98 points, $2.00. 

If the butter that receives the highest score of all the exhibits at the 
meeting, is made from cream separated by the U. S. Cream Separator, 
an additional sum of $10.00 will be paid. . 

Following are the winners’ names who were awarded the Vermont 
Farm Machine Co. specials: 


Score. 
1D DR reeticicies ergs : eee Aotearoa Cr Hn Sees Ge otc 97 3-4 
ie (BY sleeonandweNs UPOmIiret 2125 ao et ome mince oe i ee 97 
Mes: 1G. j-eNetsbackiord,. E.. Ryegate: 2. -22c5 sence doses 96 3-4 
ee aS vile swmeyie al beac. ces. ser nee cree: seinen eer Cora nee 96 1-2 
Leap aChambenlinaVicindoes HMallshanann sen mctiae seen ares 96 1-2 
ee: MelameNVeetopsham . 3." crises ees Bo ae eee ones 96 1-2 
paeb ss Shepardsonsmlounenbure. a saeeeienice cee ene he coe arene 96 
Tee Smite ae Ns) amv tlle... 21s mbes ete Le eve eater aera 96 
Bake Wihitelawaskandolph:...334 se. aeseniac teenie eee 96 
PAIRS wilay watGaelo pSilainis «22% 5 ccm eraetie ce oe ee 96 
eM. Mc Nall r@oleiester.. oi... sca as meee e 2 te eee 96 


WORCESTER SALT CO. SPECIAL PRIZES: 


To the exhibitor of Creamery Butter scoring highest for competition 
at the meeting, if Worcester Salt is used, $25.00 Gold Watch. 

Second highest score for competition, Creamery, if salted with 
Worcester Salt, $15.00 Gold Watch. 

Highest score Dairy Butter for competition, if salted with Worcester 
Salt, $25.00 Gold Watch. 

Second highest score Dairy Butter for competition, if salted with 
Worcester Salt, $15.00 Gold Watch. 

Second highest score Dairy Butter, C. A. Choate, West Barnet, Gold 
Watch. 


VERMONT DAIRYMEN’S ASSOCIATION. 59 


DIAMOND CRYSTAL SALT CO. SPECIAL PRIZES 

To the exhibitors of Creamery or Dairy Butter scoring highest for 
competition at the meeting, allowing the same is salted with Diamond 
Crystal Salt and that the parties so competing have used said salt at 
least ten days previous to the meeting, we offer Fifteen Dollars ($15.00) 
in Gold. 

For every entry of Creamery Butter scoring ninety-six (96) or over, 
with the same conditions as above, we will give a Dress Suit Case valued 
at Twelve Dollars ($12.00). / 

$15.00 in gold awarded to W. P. Stone for highest score—98 1-2. 

Following are the names of those who were awarded the Dress Suit 
case: 

W. P. Stone, Strafford. 

A. E. Sherburne, N. Pomfret. 

W. B. Leonard, Barton Landing. 

H. B. Bailey, Coventry Falls. 

J. A. Leary, Jericho. 

G. M. Hayward, E. Corinth. 

B. F. Warner, Burke. 

C. C. Fuller, Jonesville. 


AEDERNEY BUTTER COLOR. 
CREAMERY CLASS, 


To buttermaker securing highest score on butter entered as colored 
with Alderney Butter Color, the choice of a Handsome Gold Medal, 
value $15.00, A Lady’s or Gentleman’s Gold Watch, value $15.00, guar- 
anted Elgin movement, suitably engraved, and $5.00 in cash. 

To buttermaker securing second highest score on butter entered 
as colored with Alderney Butter Color, $5.00 in cash. 


DAIRY CLASS, 


$5.00 highest score, $3.00 second highest score, on butter entered as 
colored with Alderney Butter Color. 


SWEEPSTAKES. 


$20.00 in cash will be added to above, provided butter as specified 
secures general sweepstakes. 

W. P. Stone, Strafford, won the cash prize of $20.00, the Sweepstake 
prize, also the choice of a Gold Watch, or Gold Medal and $5.00 in 
cash. 

Second.A. E. Sherburne, N. Pomfret, $5.00. 


DAIRY CLASS. 


Ca Aa Choate mWrrbannet po-00 crys stents sistas size cl cleelol ore claNe ekstar> 9 
H. B. Leonard, N. Pomfret, J. H. Chapman & Son, Claren- 
deus Spuioswe ns O0N s DiVIGeds «te crs ots womens steed oar amo 


60 THIRTY-FOURTH ANNUAL REPORT OF THE 


WELLS & RICHARDSON €OrSPECIAES: 


Wells & Richardson Co., Burlington, Vt., offer a handsome Gold 
Medal to the party whose butter scores highest, Using Our Improved 
Butter Color; also $10.00 additional in cash, if sweepstakes is secured 
by same party; also $10.00 to the butter-maker scoring second highest, 
using Wells & Richardson Co.’s Improved Butter Color. 

Gold Medal awarded to C. C. Fuller, Jonesville, 98; Chas. LePage, 
$10.00, Barre, 97. 


NEW ENGLAND FARMER “SPECIAL PRIZES, 


Ullery & Co., Brattleboro, Vt., publishers of the New England 
Farmer, offer six yearly subscriptions to the six owners of samples of 
butter for competition, scoring highest, but not taking any premiums. 
Sample copies sent on application. 

W. G. Newton, Colchester. 

Palmer Bro., New Haven. 

F. E. Wells, N. Randolph. 

E. E. Symes, Ryegate. 

S), 1h, leleweris., IPiraxcione 

H. D. Chamberlin, McIndoes Falls. 

J. F. McLam, W. Topsham. 


MIRROR AND FARMER SPECIAL PRIZE. 


The John B. Clarke Co., publishers of the Mirror and Farmer, Man- 
chester, N. H., will pay a special premium of one year’s subscription 
to this popular weekly to every prize winner in butter and cheese ex~ 
hibit, coming from the Association, not including specials. 

See Premium Lists. 


SPE CUM: 


Urner-Barry Company of New York, offer a Buttermarker’s Recora 
Book to the one whose butter scores highest in creamery class, and 
one year’s subscription of New York Produce Review and American 
Creamery, to the one whose butter scores highest in dairy class. 

W. P. Stone, Strafford, is awarded the Record Book on Creamery 
Butter. 

J. B. Candon, one year’s subscription of the New York Produce 
Review on Dairy Butter. 


THE COUNTRY GENTLEMAN PRIZES: 


One copy of ‘‘The Country Gentleman’ will be given one year to the 
owner of the package of butter scoring highest in entire exhibition. 
Also one copy for one year to the owner of the cheese scoring highest in 
the entire exhibition. 

W. P. Stone, Strafford, for Butter. 

E.G. Stone, Dorset, for Cheese: 

There were 118 in the pro rata class with an income of 44 cents each. 
Will not publish their names. 


VERMONT DAIRYMEN’S ASSOCIATION. 


CHEESE PREMIUMS. 


~ Whole number of entries, 17. 


EGE SCORE Rae chit p, carson eae Mean CFE ata wai Meicla Be htayei open Me 98 1-2 
IGORTESE “SOOuHS Ss aha vaw cea de BOERS DCO an en eee Ten ante ane 93 
AHGIEGAS: SSICOUS). cteadiners tidied cB Oe IE anos On cae See eee SCI 96 
BACRO RY PeAGNE 
Score 
ies tammy OA Olen Wie RICE VVIESEROLOE corner acesec che scckcn ie Ege 
Second coU0m ha Ga Stone DWOrset ot hese seat sad stan sce  1Oiaulas 
muha 4.00) Ben Harwood Oornsek....kcdesseosccauseesae cas (OM 
FACTORY SAGE. 
cSt Ou benGa Stoney sDonsetect acne ac cere cielausicccalos.s 98 1-2 
Secon dem Sos 0smleneVWemhucews NVieSthorders snes eee ce sen 98 
shinee he OOM Aan he ottermOcdilamderassec+ + cca ctkeeenc news oO des 
DAIRY PLAIN. 
Pigsia sl OO0neMicss We eA: Erdnidin "Brattlebonoss.s...+ sae 95 
SecondwesoU0s sa Oliver mGharlestonees... a6 sea aaeeeenen cee 94 


DAIRY SAGE. 


First. $10.00, J. C. Oliver, Charleston. 
Second. $6.00, Mrs. W. A. Franklin, Brattleboro. 


SWEEPSTAKES. 


F. G. Stone, Dorset, $5.00. 
ORRIN BENT, 
GEOs Le CUSHMA Ns 
Judges, Boston. 


THIRTY-FOURTH ANNUAL REPORT OF THE 


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‘SHZ1Ud UALLAG AO SUHNNIM Ad CHAOTINA GOHLHW AO INHWALVLIS 


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THIRTY-FOURTH ANNUAL REPORT OF THE 


‘sSuridg mopusir[D 
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“oyesody yseiy 
‘plOJYOBYS WOSsTON ‘[ *D ‘SII 
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‘WOINGUd GYIHL 


—— 


S ‘€ SSWTIO “SHZIad AHLLOG AO SHHNNIM Ad CHAOIMNA GCOHLAW AO INHAWALVIS 


‘SLINIadd AYIVG 


65 


VERMONT DAIRYMEN’S ASSOCIATION. 


"SOA "SOA 

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y SSW1ID ‘SAZIdd AUALLINA AO SUANNIM Ad CHAOTIWH GOHLAW AO LNHNALYIS 


THIRTY-FOURTH ANNUAL REPORT OF THE 


66 


"Son 


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SSWID ‘SHZIUd UHLLAG AO SUANNIM Ad GHAO’IdWNA GOHLHW HO LNHWHLVLIS 


67 


VERMONT DAIRYMEN’S ASSOCIATION. 


*sjua0 VI 


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‘ON 


‘NIVId AWIVA ‘V SSWIO ‘SHZIdd ASHHHO AO SYANNIM A GHAOIAWHY COHLHW AO INHNALVIS 


THIRTY-FOURTH ANNUAL REPORT OF THE 


68 


*s}U199 Oz 


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“WOINWAUMd LSXIt 


— — 


“HOVS AMV “€@SSWID ‘SHZINd ASHHHO AO SUHNNIM AM GCHAO'IMWH GCOHLANW AO LNAWALVLS 


69 


VERMONT DAIRYMEN’S ASSOCIATION. 


iI IaqUIDAON 0} I AIT 
mo.1j ‘tosvas sve] punod sad asaeyo 
Ino& Joy poadarave1 votid you ase 

-IDAB IY} SEM JVY AA 3: AVINO SAINIVC| OL 
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‘WOINAUd GUYIHL “WOINWHAd GNODAS “WOINAUd LSU ; 


‘NIVId AYOLOVA “O SSWID ‘SHZIUd HSHHHO AO SUANNIM AG CHAO TAWH GOHLYW AO INHWALVLIS 


THIRTY-FOURTH ANNUAL REPORT OF THE 


7O 


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‘ON 


‘HOVS AMOLOVA “A SSVIO ‘SHZIUd ASHHHD AO SUHNNIM Ad CHAOTAWA GOHLAW AO INAWALVLS 


VERMONT DAIRYMEN’S ASSOCIATION. 71 


President Aitken.—The subject to be next discussed is that of 
“Organizing and Maintaining a Successful Co-operative Creamery,” 
and you are to listen to a man who will present no theory upon the 
subject, but one of your own number, who is himself maintaining a 
successful co-operative creamery, Mr. M. A. Adams, of Derby, Vt. 

M. A. Adams said: Mr. President, ladies, and gentlemen, I think 
the Secretary did a very wise thing in presenting my name just previous 
to the talk you will receive from Governor Hoard. Governor Hoard is 
a man we all know by reputation at least, as a man like an inex- 
haustible well, you never can pump him dry, but it will take but a little 
while to give you all that I know. In presenting my address before 
that of Governor Hoard, it is only fulfilling the old Scriptural prophecy, 
that “The first shall be last and the last first.” But, however, I was 
put upon the program to speak upon “Organizing and Maintaining a 
Successful Co-operative Creamery,” and I will do the best I can. 


Organizing and Maintaining a Successful 


Co-operative Creamery. 


In attempting to speak upon the subject assigned me by our Secre- 
tary, I feel that it is something like threshing over old straw, but in 
doing that one can occasionally find some few kernels of grain re- 
maining unthreshed, so in speaking upon this subject, may I not hope 
that there may be found a few grains of truth, a few ideas that have 
not yet been brought to light, that will prove of some benefit to my 
brother dairymen. 

What few thoughts I may give you have been drawn largely from a 
personal experience of eight years as President and manager of a 
co-operative creamery. The meaning of the word “co-operates” is to 
labor for the same end, to work together, and the word “co-operation” 
means promoting the same end. This co-operation of interests is no 
new thing; it is as old as the world, for scattered all over our land in 
every home, there you will find, or should find at least, co-operation. 
The husband and wife joining hands with each other and the sons 
and daughters, all working to promote the same end. 

Men of limited capital wishing to engage in some business operation 
combine their capital, forming a co-partnership in business, so called; 
all working together for the same end are thus enabled to carry success- 
fully a business to the mutual advantage of all concerned. 


WZ THIRTY-FOURTH ANNUAL REPORT OF THE 


Farmers as a class, I think, are possessed of a jealous disposition 
and have an idea that combination of all kinds are to be looked upon 
with suspicion and to be avoided. We need to have a higher education 
in business principles and a more abiding faith in mankind, and then 
success will attend our efforts. 


Let us briefly consider the first part of our subject, organizing a co- 
operative creamery. The first thing to be considered and the foun- 
dation of the whole structure rests upon having a sufficient number of 
cows, to furnish milk or cream 365 days in a year. You might as well 
expect to run a water wheel without water, as a creamery without a 
supply of milk or cream. 

From 1,000 to 1,200 cows is a fair basis to start upon. Have as 
near this number as possible pledged to your creamery, for at least one 
year. 

Having the sufficient number of cows pledged, the next step in 
order is raising the necessary amount of stock. This stock should be 
divided into shares of such size as to enable the farmer of small means 
to own one or more shares, and this stock should, if possible, be owned 
by farmers and patrons of the creamery, for they are the persons that 
are directly interested in this business. 

Having the necessary amount of stock subscribed, the next step is 
the forming of the company under the State law, choosing at this time 
the name to be given the company and electing the officers. 

These will consist of a President, Vice-President, Secretary and 
Treasurer, a Board of Auditors and three or five Directors. From the 
Board of Directors a President should be chosen, who may be the 
manager also. 

It is of the utmost importance that the officers should be chosen with 
great care, for the future prosperity of the creamery may depend upon 
this selection. They should be men of business ability, conservative 
and honest; men in whom you have the utmost confidence. When you 
have chosen your officers and placed in their hands the management of 
this business, please let them alone. At the close of each year’s business 
they will be required to give an account of their stewardship, and if 
then found wanting, the matter is then in your hands for adjustment. 


Now comes the location and erection of a creamery building and 
furnishing it with all necessary machinery for manuiacturing butter. 
Right at this point is a large rock upon which many co-operative cream- 
eries have been dashed in pieces. Creamery promoters, or as I call 
them, creamery sharks, are usually on hand with plans and specifications 
which call for a much larger outlay of money than is necessary. In 
their smooth, flattering way they will have your name signed to a 
contract for a building before you realize what a mistake you have 
made. Avoid these fellows as you would a plague. We have in our 
State several creamery supply houses of honorable business reputation 
of whom all necessary information can be had, with plans for building 
and estimates of cost, etc. 


Build just large enough for your needs, and no larger. A creamery 


VERMONT DAIRYMEN’S ASSOCIATION. ng 


that is large enough to make 500 pounds of butter a day can make 
1,000 pounds as well. Build for convenience in handling the product. 
One of the most essential points in a creamery is good drainage; 
locate, if possible, where it can be drained into a running stream of 
water of some size, then, with proper drain pipes, no offensive odor 
will be had from that source. 


Another essential is a stream of pure spring water that will not fail 
summer or winter. The source of supply should have sufficient ele- 
vation to pipe the water into the second story of the building, keeping a 
large tank full at all times from which it can be piped to all parts of the 
building. 

The matter of power for driving the machinery must be determined 
by your needs. A creamery receiving and separating several thousand 
pounds of milk a day will need a strong, reliable power. I know of no 
power where it can be had for cheapness equal to a good water power, 
but this cannot always be had, and as we have to have more or less 
steam for heating the building, heating water, etc., steam power will be 
the best. 

We will now suppose we have our building erected and furnished 
with all modern machinery and are ready to receive milk or cream, or 
both, for manufacturing butter, but we have got to procure the most 
important factor in the whole outfit, and that is a butter-maker. I 
wish I might picture to you what kind of a man he should be; the 
time has gone by when almost any one can be a butter-maker. The 
making of butter has become a science, and no second rate man will do; 
he must thoroughly understand handling steam power and all ma- 
chinery connected therewith; he must be able to handle the patron as 
well as the product; he will need to be a diplomat, for he will have 
suspicious and ignorant patrons to deal with, many times suffering 
abuse at their hands, remembering that it is this very ignorance that 
causes the trouble; but if he keeps himself well in hand and in a kind 
and gentlemanly manner enlightens the patron on the subject, the 
difficulty is cleared away. 

I read recently of a butter-maker out West that has for a patron 
an old Presbyterian deacon that had given him all kinds of trouble 
over taking too much skim-milk. He had talked and remonstrated 
with him, but to no purpose, and in despair finally handed him over to 
the Board of Directors. They met one morning at the creamery 
building and had the deacon’s case under consideration, ana tinally 
had the deacon come before them. They talked to him over the evil of 
his ways, pointed out the enormity of his crime, and told him what a 
bad influence he was having over the rest of the patrons. The old 
deacon became penitent and volunteered the statement that he believed 
he did take too much skim-milk; that when he got hold of the pump 
handle and got to thinking of the goodness and grace of God he 
worked the handle too long. 

There are many such deacons in every community when it comes 
to the matter of skim-milk. We are told that skim-milk has a feeding 


74 THIRTY-FOURTH ANNUAL REPORT OF THE 


value of about 20 cents per hundred pounds, but it would seem that a 
much higher value was placed upon it by many. From my personal 
experience as manager of a creamery for the past eight years, I find 
that a few pounds of skim-milk, more or less, has a great influence 
for good or evil with many patrons. 

I think the butter-maker needs to be a pretty good Christian to 
harmonize all the different characteristics he has to deal with. 

When you have such a man for a butter-maker, treat him like a 
human being. Furnish him with what assistance he needs. It is 
bad practice to overwork such a man just because he does not com- 
plain. I know whereof I speak when I tell you that the position of but- 
ter-maker is not such a snap as some may think. 

Now, we have a creamery with a competent butter-maker, a good 
list of patrons and we are turning out a nice article of butter to put upon 
the market. It is natural that you should wish to place it where it 
will bring you the best price, for the larger price means more money to 
the patron, for this is not a money making business. 

If you are located upon a line of railroad where you can ship daily 
by express, I should say cater to the consumer direct as far as possi- 
ble; but if located where it is not convenient to supply this trade, then 
select some reliable commission house and let them handle your goods. 
Some people have a very unjust opinion of a commission house, but 
with few exceptions I have found them an honorable body of gentlemen, 
and worthy of your confidence and consignments. When you have 
made your selection of the house you wish to handle your goods, 
and they have an established trade for your creamery, it is poor policy 
to be constantly changing, for none of them can handle goods without 
some compensation! 

I have thus briefly given you my ideas of organizing and maintaining 
a successful co-operative creamery. Do not think for a moment this is 
all there is to this business. It is not all rose colored. Vexations of 
many kinds will be constantly coming to the front that will have to be 
met and overcome by tact and good judgment, but with the manager, 
butter-maker and patrons all working faithfully to perform each their 
part, harmony of action will usually prevail and the creamery will be a 


success. , 
President Aitken.—Are there any questions you would like to ask 


Mr. Adams in regard to this excellent paper, or has he made it all so 
clear to you there is nothing more to ask? 

Professor Decker.—Mr. Adams, what kind of a management would 
you have for a co-operative creamery? 

Mr. Adams.—I would have a manager elected, one in whom I had 
perfect confidence, and then I would let the manager take care of the 
creamery, if he is a man of the right disposition and business ability, 
and then if anything comes up that he does not feel that he is competent 
to deal with, he can easily call the Board of Directors together, and 
they can settle the matter. 

President Aitken.—Any other questions you would like to ask? 


VERMONT DAIRYMEN’S ASSOCIATION. 75 


Dairyman.—I would ask if he would make the butter-maker the 
manager? 

Mr. Adams.—It would depend a great deal on what kind of a man 
your butter-maker was. Of course, if he was a butter-maker of the 
right stamp, he could be the manager of the creamery, although in our 
experience we never have done any such thing. 

President Aitken.—li there are no further questions we will proceed 
with the next subject, but before taking up this subject we wish to 
introduce something that is not on the program. I see that there 
are quite a number of the students of the Agricultural College here, 
and I think it would be well for the farmers of Vermont to find out 
what kind of boys they are that are going to this College, and I will call 
upon Mr. W. H. Heath to come forward and tell you what he knows 
about this business, or anything else that he wants to. 

W. H. Heath.—I was requested to give a recitation, and not to make 
a speech on farming. Recitation by Mr. Heath. 

President Aitken.—The next thing upon the program is an address by 
Governor Hoard of Wisconsin. 

Governor Hoard said: Mr. Chairman, Ladies and Gentlemen—I 
am not in the very best of condition; it has taken me two days and two 
nights of the most disagreeable travelling and experience to reach 
Burlington, and I am not any too good natured about it, either. As 
men grow old they are very apt to live in the past and pretty nearly 
seventy years gives me something of an experience in that direction. 
Sometimes I think old men get into the condition that Judge Gonger 
of my State said concerning himself: He said he did not always vote 
with the Whigs, sometimes he voted with the Democrats; if he thought 
they were right, he voted with them; and one day after he had voted 
again with his own party after having voted with the Democrats, Dr. 
Robinson of North Carolina said: “Why, you are opposed to a 
blamed sight more than you are in favor of,’ and the Judge said he 
thought as men grew old they got into that condition; they were 
opposed to more than they were in favor of. I have tried all my 
life to keep my ear pretty close to the ground. I was a good deal 
interested in the excellent paper read by Mr. Adams, and the story he 
told reminded me of another. In the little city of Wilkesbarre, Pa., 
there lived an old Judge by the name of Williams. The old Judge was 
one of the best loved men in the whole country, a man of excellent 
mind and profound judgment, but he would get drunk, and when he 
was drunk he was correspondingly religious. If there was a religious 
meeting going on in that town the Judge was there. One night he 
sat on a front bench and Mr. Barber, the minister, struck a very 
emphatic period; he said: “Show me the drunkard, of all men on 
God’s earth, he is the one most to be pitied—show him to me!” 
when, to the surprise of everybody, the Judge arose and said: “That’s 
me; what will you have?” Well, the minister did not expect to 
realize upon his investment quite so quick, and when he did he didn’t 
know where to put it, and so it sort of caused a stop in the pro- 


76 THIRTY-FOURTH ANNUAL REPORT OF THE 


ceedings, but somebody got the old Judge by the coat-tails and pulled 
him down, and the minister went on. Pretty soon he said: “Show me 
a hypocrite, of all men on God’s earth the most to be despised; neither 
in harmony with his God nor himself, nor with his fellow-men; show 
me the hypocrite!” when, to the astonishment of everybody, the Judge 
arose, reached his cane over to a certain deacon and said: “Deacon, 
why the devil don’t you get up when you are called upon?” I have 
always felt that somehow I would rather have been the Judge than the 
Deacon; anyway, there was more in him. I do not mean to make 
any allusion that should be in disparagement of good people, under- 
stand me. I am a worshiper at the shrine of goodness and of pure and 
undefiled religion, but human nature has a very short-handed way 
sometimes of spreading it. 


IT want to make another allusion to the address of Mr. Adams. His 
talk was upon the co-operative creamery. I have been for consider- 
able time a good deal interested in the creamery from the standpoint 
of both money and everything else in the creamery. Seems to me that 
the true objective point concerning this dairy question is not the 
creamery nor the cheese factory, they are but a secondary thing, the 
great point is to reach the man on the farm. I want to tell you what 
my experience has been with a creamery; how Hoard’s Creamery 
No. 10, in Wisconsin, with eight hundred patrons, bringing their milk 
every morning, works. I live in Jefferson county, the county of sixteen 
townships, twenty-four miles square. Counting every household, we 
have 36,000 inhabitants and 42,000 cows, with over 100 creameries and 
six cheese factories. The dairy products amount to two million of 
dollars annually. Ninety per cent of the householders are farmers, and 
the first great proposition of these men is to maintain fertility. Now 
we think that the creamery has drawbacks, particularly in its reflex 
effect upon the men on the farm. I took hold of the dairy destiny of 
that county in 1870, and I organized; I went into the schoolhouse ana 
preached the gospel according to the cow, ana I did everything in my 
power to get the people out of the rut into which they had fallen. Six 
per cent. of the valuation of that whole county was under mortgage, 
and I was going to say to you that the price of the farm lots in that 
county was about $20 per acre. To-day we find the selling price of all 
the farm lots last year was within a fraction of $100 an acre, and a 
more prosperous or greater wealth producing community cannot be 
found in the United States. Over five millions of dollars is the worth 
of the agricultural holdings in that county, but the creamery has 
produced a reflex effect upon the mind of the farmer that is not desir- 
able in one direction. We first commenced as private butter makers, 
shipping butter to Chicago and other places, and we worked it up 
until we had 1,500 farmers in that county making butter and shipping it 
to the market. Now this reflex education of the market on the men on 
the farm I want to get at that fact and fasten it in your minds. Every 
farmer studied that market; now what is the effect upon him? The 
commission man upon whom he has relied told that man to his face, 


VERMONT DAIRYMEN’S ASSOCIATION. oh 


“Something is wrong with you; your butter is not right.” The price 
accentuated the advice, and the farmer began to inquire and to say, 
“What shall I do to be saved?” and the farmer was then on the right 
road, and in my local paper every week I would publish columns of lists 
of names they would bring in, what these men got for their butter. 
What was the effect of this upon the community? Every man turned 
student at once, and these men were getting hold of reading matter 
and growing in knowledge and judgment, and along comes the cream- 
ery and stepped in like a vail between the farmer and the effect of his 
own work upon the.market, and to-day there are hundreds of those 
men that are not as good dairymen to-day as they were fifteen or 
twenty years ago. They somehow stopped all interest in the thing when 
it came to the creamery. Now what must they do? We cannot take 
them back to the original condition, but we must do something more 
with the creamery; we must make the creamery a seat of education to 
each patron. One of the most effective ways I have seen is for every 
creamery to publish an annual report, and every patron’s name is 
on your report, the number of cows he keeps, what kind of cows, the 
cost of keeping those cows, a cow census, and then how much he got 
per cow at the creamery for his work. I tried it two years; it was a 
hell upon earth; there was education in it, there was lots of it in that 
report, and the farmers became informed as to what their real situa- 
tion was. The Indiana Dairymen’s Assoeiation shows what you can 
do as a Dairymen’s Association. Suppose it had been done here be- 
fore the meeting of your Association. Suppose fifty herds-men about 
here were interested to know just what they did accomplish from the 
creamery daily. It would be necessary to have the creamery run 365 
days of the year, so that the annual return in market and dollars and. 
cents can be placed beyond the correction of the patron himself. 

In Wisconsin we have tried it now for three years. Last year there 
were men side by side on the list who received $2.50 for every dollar they 
expended, and right beside them men who got less than a dollar. 
In doing this, in making out these lists, if you do not want to tell-the 
man’s name you can number them. I would advise you to do that. 

Now, I am going to talk to you a little, while to-day, and I am 
going to tell you I am glad it is my fortune once more to meet in the 
old Green Mountain State with the representative dairymen. It is a 
number of years since I came before you, but I have been with you lots 
of times, almost every time your meeting has been held, in spirit. I 
don’t suppose I shall attend a great many more conventions; it does 
not make any difference whether I do or not; the only thing for a 
man to do in this world is to keep fighting, and as the Irishman said, 
keep dying too, if necessary. 

A man said to me after the battle of Ft. Sumpter, “A man that 
won't die a dozen times a day for his country is no man at all.” 

I am going to speak to you to-day on “Light Versus Darkness.” 


78 THIRTY-FOURTH ANNUAL REPORT OF THE 


Light Versus Darkness. 


Gentlemen of the Vermont Dairymen’s Association: 

I am glad to greet you once more. It is a very comforting assur- 
ance that I am still alive. I am glad to see that you are. We must 
work while the day lasts. What a beautiful thing it is to be able to 
work, to think, to reason, and by all these aids to better see the truth. 

The other day a woman farmer in Wayne County, N. Y., sent me the 
following letter: 

Editor Hoard’s “Dairyman”’: A neighbor called at my house the 
other night and remained until it was very dark. When he came to go 
away I urged him to take my lantern to show him the road. He re- 
fused, saying: “I guess I know the road, I've travelled over it for 30 
years.” 

Before he got home he ran his wagon into a ditch, was overturned, 
and the team ran away, killing one horse. A little cheap lantern light 
would have saved all this. Did he really know the way? Did he 
know as much as he thought he did? And he had travelled over the 
road, he said, “for 30 years.” 

Some of my neighbors are just like him about taking the “Dairyman.” 
O! they “know the way.” I find the “Dairyman” lantern very handy. 
But I am only a woman you know, carrying on a farm. But my receipts 
per cow are the largest of any at this creamery, and that neighbor who 
would not take the lantern was at my house borrowing a hundred dol- 
lars to help him out. I was glad my cows were doing enough better so 
I could lend it to him. I am sorry for him, but what can you do with 
men who are so conceited that they don’t know they need a lantern? 
Maybe I shouldn’t have written this. But then, he will never see it, 
for he never reads the ““Dairyman.” 

ONLY A WOMAN SUBSCRIBER. 

Wayne Co., N. Y. 

Doesn’t that sound like a woman? 

My topic to-day will be, “Light Versus Darkness.” 

Mr. H. S. Griswold of West Salem, Wis., owns a farm of 50 acres. 
He is an ambitious man, anxious to earn all the money he can. But he 
is unlike the great mass of farmers, most of whom want to own all the 
land they can. They think a man’s ability and importance as a farmer 
is to be reckoned by the size of his farm. Mr. Griswold thinks differ- 
ently. His ambition is to see how much, in straight dairy work, he can 
make 50 acres earn. So he makes that little farm carry a dairy of 20 
grade Guernsey cows, and they earned him about one hundred dollars 


VERMONT DAIRYMEN’S ASSOCIATION. 79 


apiece in the production of cream alone last year. We know of plenty 
of farmers with three hundred acres of land and herds of 50 cows that 
did not do as well. Mr. Griswold invests, say, $3,000 in land—for land is 
not high about West Salem—and makes it earn more than some other 
men with six times more land and twice as many cows. There must be 
some reason for this. What is it? Mr. Griswold uses four times as 
much dairy intelligence: he does four times as much dairy thinking; he 
reads four times as much on dairy subjects. Consequently he can do 
just as much business on six times less capital in land, and one-half as 
many cows. Light is cheaper than Darkness. 

But that is not all. The expense in hired help; in farm machinery; in 
fencing; in horses to do the work; in the fret and worry of body and 
soul; in risk against losses; in all these things and more, is a great deal 
less with the Griswold class of farmers. But Mr. Griswold made a 
different man of himself to start with. He is a farmer who has made 
himself bigger in comprehension than his farm. The other class of men 
have been growing smaller in comprehension and administrative judg- 
ment every year as they added to their acres. Who is responsible for 
such widely differing results? Who made these two kinds of dairy 
farmers as they are? Each man was his own schoolmaster. He is 
bound to be. There is no help for it. Why don’t the American 
farmer see these things in their true light? Can we afford to neglect 
our minds as we have done? 


ANOTHER PACEAC Ye 


We hear farmers constantly saying they cannot afford to hire 
sufficient help to properly run the farm. Is this true or not? Is it wide 
judgment, or is it narrow? Pardon me if I speak of my own experi- 
ence in the past year. I own a farm of 193 acres. It will sell for $110 an 
acre. I kept four men most of the time last year. My labor account 
was $1,300. My cash receipts at the end of the year, March 1, are 
$4,200. This does not include the value grown into the young stock. 
I can see where I can make that farm earn over $5,000 a year. But I 
must not refuse it labor. In my printing business I keep 50 people on 
the pay-roll. I am looking all the time for a place where I can profit- 
ably employ another person. That is the only way to make my business 
earn more. So it is with the farm. Crowd it up to its best economic 
work all you can. But you cannot make labor profitable with unwise 
management. There is where the use of modern methods, modern in- 
telligence, modern thought, comes in. You can’t afford to be ancient, 
if you expect to earn the modern dollar. There is such a lot of men 
who seem to be as afraid of progressive ideas as they would be of 
smallpox. There are two kinds of conservatism—that which is born 
of fear and ignorance, and that which is born of knowledge and 
courage. The first dreads the light, the second asks for more light, 
better light. 

An old Irish friend of mine who was a brick mason was building 


80 THIRTY-FOURTH ANNUAL REPORT OF THE 


a chimney. I said to him: “Uncle Billy, that chimney is not plumb.” 
He looked at it a moment and said: ‘Faith, it’s more than plumb.” 
Some farmers lean backward. It is hard to make good profits when you 
are out of plumb backward. Really, you had better lean forward. 


ANOTHER FALLACY. 


In the summer of 1901 we had the worst drouth in Wisconsin and all 
over the west, we have ever seen. Milk at the creameries shrunk 30 to 
60 per cent. A great proportion of farmers let the matter run without 
any effort to help it. They said it would not pay to buy feed. They 
had no summer silos and but little in the way of soiling crops, for 
the drought hurt that as well as the rest. I happened to have 50 tons of 
old silage left over.. As soon as the cows commenced to shrink, this 
silage was fed to them night and morning, say 15 pounds at a feed. 
They held right up in their milk to the usual flow for that time of lacta- 
tion. I made handsome money on the investment. One experience 
was enough with me. I built last year a summer silo. I have neigh- 
bors who haven’t yet been punished enough. They are looking for the 
saving grace of another drouth. Their cows have not yet recovered 
from the ill effects oi their refusal to feed when they should have fed. 

An old German friend of mine took a nice heifer to the county fair. 
He was leading her home when I met him and asked: “Did you get a 
premium?” He leaned wearily back against the heifer and said: “You 
know vot I dinks?” “No.” “Vell, I dinks dot if a man hafe de bestest 
heifer in der vorld unde he go py der goundy fair und he got not a goot 
head, den py shimminy he got not a premium.” 


BALSE NOTIONS OF PRACTICALITY. 


Sometimes I think I am a good deal of a crank. I seem somehow 
very much dissatisfied with the way a large proportion of men about 
me are carrying on this business of dairying. My wife tells me to 
let them alone. But at em 1 go whenever I get a chance. They seem 
to measure themselves and the business so much by what I think are 
false standards. They pride themselves on being “practical.” They tell 
me I am theoretical. I take them to my farm, show them my books, 
tell them all of my mistakes, and then show a good profit. But still 
they say, “that is not practical.” 

Here is an example. I put King’s system of ventilation into my 
barn. It cost me $350. The stable is 142x36 and houses about 50 ani- 
mais. The air in that stable changes every hour. The cow stalls 
are of the Model Stall pattern. The cows look fine. They are in the 
finest of condition, eyes bright and full of vigor, and they are averaging 
over a pound of butter fat a day per cow after six months of milking 
with the most of them, and 17 are two and three-year-old heifers. It is 
now three years since the Model Stall, the ventilation system and that 
herd of cows were brought together. Not a case of sickness, not a 
case of garget or injured teats has occurred in that herd in those 


VERMONT DAIRYMEN’S ASSOCIATION. 8I 


three years. They have made me a handsome profit. Yet my neighbors 
tell me I am not pratcical. : 

Here is a conversation between one of them and myself: ‘Hoard, 
how much did this ventilation cost you to put in?’ ‘Three hindred and 
fifty dollars.’ “Gracious, you can’t afford any such money as that on 
a herd of cows just for air. It ain’t practical.” “See here, my neigh- 
bor: How much do you figure that this thing of pure air costs me?” 
“Why, $350.” “Oh, no, it costs me annually the interest on that sum. I 
have loaned $350 to the herd of cows for this one thing. The interest on 
that at 6 per cent. is $21. Look them over; note how bright, healthy 
and efficient at the pail they are and then tell me if you don’t think it 
was a good loan?” Still, he shook his head and said, “It don’t look 
practical to me.” 

You see, my neighbor could not comprehend this idea of loaning 
money to the cows or to the farm, even if it paid three times six per 
cent. interest. Was he practical? But to skin it out of the farm and loan 
it to a neighbor, that would be practical. Do such men have the first 
true idea of the meaning of the word “Practical?” 

Now, it seems to me that the first thing a farmer ought to do is to 
set to work to obtain a wise, broad judgment of the meaning of this 
word. Such a judgment is needed very greatly, for a host of men are 
misleading themselves with it. They turn their backs on the light 
and say that is practical. Is darkness practical? They refuse to 
exercise their own powers of mind; refuse to do what they can to 
broaden their minds by better study on this thing we call “Agriculture.” 
the biggest, deepest thing in the world, and as true as you live they 
call that condition of mind “practical.” Is it? Here is the best definition 
of the word I have ever seen: “Anything is practical that you can 
profitably put in practice.” 


A CONNER CROP: 


For three years in September I have gone on to my corn ensilage 
and stubble ground, with a disc harrow both ways, and sowed a 
bushel and a half of rye on it as a cover crop for the winter and to plow 
under in the spring. It has proved a grand investment in adding humus 
to the soil, thus helping me out in every drouth. It tells on the crop of 
corn or grain every time. If you try it, be sure to roll the land after it 
is planted with corn in the spring, following the roller with a good 
harrowing just before the corn is up. If grain is sown, roll after sowing 
and follow with harrowing. We must put more humus into our soils. 
This is practical. 


VV tA tS Ay GOODY LAMP?” 


In that wonderful little book, “The Simple Life,” occur these words: 

“What is a good lamp? It is not the most elaborate, the finest 
wrought, that of the most precious metal. A good lamp is a lamp that 
gives good light.” 


82 THIRTY-FOURTH ANNUAL REPORT OF THE 


People tell us who have visited it, that in Mammoth Cave there 
are fishes that have lived in darkness so long that they have no eyes. 

Here is all this good light shining about us on the question of better, 
more intelligent farming. Light that shows in a clear, simple way 
the difference in loss and profit to ourselves, between doing things in a 
wrong way and the right way. 

The various “Cow Censuses” which have shone in the columns of 
Hoard’s “Dairyman,” they throw good light. How strong the con- 
trast in the Fond du Lac, Wis., census between one creamery patron, 
No. 4, and No. 17. No. 4 made a profit of $29.18 per cow over and 
above the cost of feed. No. 17, living right alongside of No. 4, taking 
his milk to the same creamery, did his work so blindly that’ he lost 
$10.17 per cow. No. 4 received from the creamery $29.18 more than 
the feed cost per cow; No. 17 received $10.17 less per cow than the 
feed cost. In that cow census out of 48 farmers taking milk to that 
creamery, 10 of them—almost one-fourth—absolutely received less 
money from the creamery than the feed cost. In addition to the 48 
there was taken a census of 12 cheese factory patrons, and the result 
was still worse, for out of the 12, four lost money, or 33 per cent. were 
losers. 

What is the matter of these men? 

If you study them and the way they live, you will see at once. They 
do not use their brains. They do not read or study enough on this 
business of keeping cows. Take the measure of their minds and you 
will take the measure of their profit. I tell you it has a wonderful 
sight to do with a farmer’s profit whether he reads concerning his 
business or not. Here are some hard facts to prove it: 

W. H. Jenkins took a census in 1901 of 50 farmers who were patrons 
of the creamery in Montrose, Pa. Twenty-five of them read dairy pa- 
pers; twenty-five did not. The twenty-five who did read dairy papers 
averaged $50.23 per cow for the year. The twenty-five who did not read 
averaged $32.95. Here is a difference of $17.28 per cow. Did it pay the 
twenty-five to read? Did it pay the other twenty-five not to read? 
That’s not all. Those who did read averaged a profit over cost of food 
of $15.06 per cow. Those who did not read averaged a profit of 66 
cents. These are hard facts worth thinking over. 

Here is another: Mr. Jenkins took another census of 45 patrons 
of the Onondaga County (N. Y.) Milk Association. The tabular state- 
ment was printed in Hoard’s Dairyman of February 27th. Here were 
45 farmers taking their milk to the Association where the weight of 
milk and cash records were kept. What is the record of these men? 
‘Thirty-one read agricultural and dairy papers. They averaged a profit 
of $1.35 for every dollar they spent in feed. Fourteen of these patrons 
did not read either agricultural or dairy papers. Where a farmer 
does not read such papers, you will also find as a rule, that he does not 
read books devoted to his business. These fourteen averaged $1.20 for 
every dollar spent in feed, or 15 cents loss on every dollar. Now, the 


VERMONT DAIRYMEN'S ASSOCIATION. 83 


average cost of keeping their cows was $42.66. Multiply this sum by 15 
cents and you have as the loss per cow six dollars and forty cents. 
Suppose a man had a dairy of 20 cows; then there would be a loss of 
$128 annually. What can we say for a man who will not stop a hun- 
dred and twenty-eight dollar leak with ten dollars’ worth of good reading 
information? 

Let me show you the figures for a moment on the fourteen who 
did not read and what they lost by not reading, as compared with the 
31 who did read: 


MiGee With ot COWS TUTOPPeOH DEMING: . ccs Gare sla cies s,s15,0 8's oe $236 80 
No, 4b yuna QO) Cons. Ghropyneal lela 65 50sc5cusccaquuscub aoc 128 00 
ING, Grayaicl, 22) Coie Gleopoyoecl joclannels poopcgooce open sageeeodees 140 80 
iN©, @ wan 1B) Comps Gheoprmedl Ineluuiael, 5accooces5 oo os60GdusGn ous 83 20 
NOME Stites 22econSHaoppedmpeliiidesamaricussiaclsicciacieieiscs si: 140 80 
iINiGsalZawitheetecowse dropped: belaindene sem cece ceacie ce aici ss + -e 153 60 
No. 17? with 20 cows dropped bebinds.....:.ccceckocsssssse ees 128 00° 
INOS cn Wwithieoomcowoudnopped beliiimdhs cs seeeeiic cine cece es ce - 140 80 
INGOp coewithelacowsudGopped beliimde ace. - ssieaacmcieee saceas sisie 153 60 
Noss withmlOncowsdroppedsbelhind ca. cece erences aces 64 00 
NowScmwithmaiecows drLoppeds peliitid sam. ie deeeroacese nese cele 44 80 
IN@s BS) sind SIZ) COs Gheoypereral loyelaitiately Soc gunonccccocunbounsodde 76 80 
SomaGr with (4. cows dropped behind.... ses .ct done case oo 89 60 
Nowesewith 22) cows dropped behind): cc. n0.. 0. .cjgeqe cn «cine dave 140 80 

$1,721 60 


or a total loss with fourteen dairy farmers of $1,721.60. When the effect 
on our minds by the right kind of reading matter can be had so cheaply, 
think of the folly of these fourteen farmers losing seventeen hundred 
and twenty-one dollars and sixty cents, when $10 apiece, or $140, would 
have saved it. 

As I study these census returns and what they tell, I am amazed 
beyond expression. It is not a pleasant prospect. Long before I 
instituted this cow censtts work I was convinced that there was a 
fearful leak somewhere with the average cow farmers. I wanted to dig 
out the cold frozen facts and put them before the men who keep cows. 
I have printed in Hoard’s Dairyman in the last five years census in- 
vestigations of 787 farmers, their farms and herds of cows, all covering 
their work for one year at the creamery. Of these, 212 herds are in 
Wisconsin; 100 in Iowa; 100 in Ohio; 825 in New York, and 50 in 
Pennsylvania. These cover a wide range of territory. They tell the 
same story of the gain in profit by trying to be intelligent and great 
losses by refusing to make an effort to be intelligent. Which 1s 
practical? 

I have as yet not attempted this investigation in Vermont, although 
many of your leading men have importuned me to do so. They want 
it as an eye-opener to the Vermont farmer. I think the result would 
show about the same as in the other states. 


84 THIRTY-FOURTH ANNUAL REPORT OF THE 


Now, once more let me urge upon the dairy farmers of the Green 
Mountain State to seek the light. Try the effect on your minds of con- 
stant reading on these questions. You may not see now how it can help 
you, but it will. It will quicken your perceptions and improve your 
judgment, and that soon means better profits on the same outlay of 
labor. 


VERMONT DAIRYMEN’S ASSOCIATION. 85 


WEDNESDAY P. M., JANUARY 6, 1904. 


President Aitken.—The subjects to be discussed this afternoon are 
of very great interest to us all. This is to be a sort of experience 
meeting, and we all expect to take part in it. Those whose names 
appear on the program are simply to start the discussion, and they 
will be limited to ten minutes each, and then the discussion of the 
subject each one opens up is to follow. 

Mr. J. Moldenhauer, of Hoard’s Dairyman, will open the discussion 
on the “City Milk Supply.” 

Mr. Moldenhauer.—I wish first to be understood. I am entirely 
unprepared for this talk; I did not expect any such thing at all; in fact, 
I had supposed that such a subject as city milk supply was not to be 
touched upon at all in the State of Vermont, but it looks to me as 
though if you farmers who produce milk would look to it, you might 
command as large a trade in supplying milk to New York and other 
large cities, and reap the benefit, as well as those who are much 
further away. 

I am very glad indeed to start a discussion upon this subject, 
and I simply have that object in view in anything I may say, and if 
any of you have anything to say upon the subject, I wish you would 
open it right out. 


The word “pasteurization” was first printed in a dairy paper in the 
United States in 1891. In Denmark almost every thing is pasteurized. 

President Aitken.—Is not it becatse more than one-half of the cows 
in Denmark have got tuberculosis? 

Mr. Moldenhauer.—The law in Denmark was not intended to save 
the people from tuberculosis, but to save the calves and pigs. It was 
found that milk supplied to the creamery from the different herds 
spread tuberculosis among calves and pigs in other herds, and the 
law became a necessity, and now Minnesota has passed a law, and I 
understand one of the Dakotas. It is always true that the new States 
catch onto those things first, and then the older ones have to catch on 
afterwards. 

As I said, it was started in Denmark to save the herds from spread- 
ing tuberculosis, but then there were certain farmers—excellent, fine 
farmers,too—who found there were certain flavors of the milk that 
they could not control at all without pasteurization; but with that they 
found they could knock the whole trouble out, and afterwards it was 
introduced into the creameries, and to-day it is done all over the coun- 
try. 


86 THIRTY-FOURTH ANNUAL REPORT OF THE 


Speaking of the city milk supply, there is first the milk and then 
the cream, and I suppose that nine out of ten of you would be more 
interested in the cream than in the milk. There are some creameries 
that would be in a better position to ship cream than milk, but the 
attention of the farmers throughout the State has been directed to the 
milk, and they have let the cream go by the board. But what are we going 
to do about our ice cream? There is not a city or a town but what 
in the manufacture of ice cream some sort of a preservative is used, 
a preservative that we do not want to give to babies, and the ice cream 
is to a very great extent eaten by children, and very often by children 
who have been sick, and the only way the cream can be kept pure is 
by pasteurating the milk. 

Every one knows that the cream business is increasing more rap- 
idly in the State than the milk business. There are many people who 
cannot get good milk, and fall back onto cream. We can afford to ship 
cream longer distances than milk because the price is higher and we can 
better afford to do it. But to be successful a man must ship cream free 
from preservatives, have a perfect flavor and in every way give satis- 
faction. In that business the great question is uniformity. There is no 
farmer’s wife but what would rather have a little dirt come into the 
house in the milk every day than to have it perfectly clean six days 
in the week and on the seventh day have it filled with dirt. I would 
advise anybody not to rush into the business; don’t try to push it on 
the market; be sure you produce a milk up to the highest standard, 
and then you can go to a first class man and say you want him to try 
it, and if he can handle your cream to a better advantage than that 
he has been using, he will let you know. 

President Aitken—Any questions you would like to ask of the 
gentleman? 

Dairyman.—I would like to ask what is the minimum amount of 
butter fat that ought to be in cream—what is good creamy? 

Mr. Moldenhauer.—They have a different standard in different places. 
I believe they are trying to put the standard at 18 per cent. 

Dairyman.—What do you think about it? 

Mr. Moldenhauer.—I put it there; I think that is pretty reasonable. 
For the best grade of ice cream that is made they want 22 per cent. 
cream; when it comes to a special trade in cream, there is quite a 
demand in New York State for a 4 per cent. cream. 

Dairyman.—Will they pay for it? 

Mr. Moldenhauer.—Don’t supply it unless they will pay for it. It 
ought to be arranged so that 20 per cent. cream will bring 20 cents 
per quart; 25 per cent. cream, 25 cents per quart; 40 per cent. cream, 
40 cents per quart, and so on. There are a great many people who 
are very willing to pay the price if they can be sure they are getting 
what they are paying for. I have not one objection against what we call 
certified milk, just so it is really and truly certified milk; but I know 
there is a lot of so called certified milk in New York city that never 
came from a certified farm; I know it, because I have furnished the 


VERMONT DAIRYMEN’S ASSOCIATION. 87 


milk myself. I know there are firms doing business in New York 
that when they get out of certified milk they have the slips ready and 
they put them right onto bottles of milk that never came from any 
certified farm in the world. But I know one man who furnishes pure, 
sanitary cream, and he not only puts a seal on, but he puts the date 
on the seal. He was recently asked to change the dates on the bottles 
so they could sell yesterday’s cream for to-day’s, but he would have 
none of it. 

Secretary Davis.—Does it improve pure cream to pasteurize it? 

Mr. Moldenhauer.—Yes, but don’t let anybody tell you you can 
make sour cream sweet; you cannot; but there is a way you can improve 
it. You can take your cream and mix it with six or seven times its 
quantity of absolutely sweet milk, run it through your separator again 
and then pasteurize it afterwards. It improves the flavor, and it is not 
sour. Pasteurization does a good deal for the flavor. I do not mean 
to say if you have strong milk you can knock that out, but you can 
improve it. It will do a great deal towards improving a bad flavor. 

President Aitken.—If there are no more questions to be asked we 
will go on to the next subject to be discussed, “Cheaper Production of 
Milk.” I am told the speaker will talk on that and its relation to 
poultry. 

Henry Van Dresser.—In a multitude of counsel there is safety. That 
is just as true to-day as it was when Solomon made the remark. Here 
to-day is a multitude of counsel, and our interests are varied. The 
subject given to me was how to produce cheap milk, but they have 
changed the subject and want me to talk a little while on poultry as 
an adjunct to the dairy. 

I am prepared to say that the people of this and other States are 
laboring under a great disadvantage. With their dairy they could just 
as well put in $1,000 and over with poultry. J have a poultry plant at 
home. I have been in the business ten years. When my brother 
and I first began our attempt to pay for the farm we were so busy 
the poultry was ignored, but I became very much interested in a little 
boy who lived about three miles from our place who had a great love 
for domestic animals, and especially for poultry, and about ten years 
ago, to please the boy, I purchased an incubator with 200 eggs and 
started into business in a small way, and we get a larger product to-day 
from the hens than we do from the dairy. I am so sorry my attention 
was not drawn to this matter earlier. I have not come here to mislead 
you, friends; I have come to do you good, and I want to say to you 
that we have so developed the egg production in seven years that 
950 hens in one house last year produced 201 eggs per hen upon an 
average. We had $8,500 invested in poultry, and the sales amounted to 
over $10,000 upon a two hundred acre farm. 

I want to say to you, my friends, I was thirty-three years of age 
before I knew I was on earth for a purpose. I had a misconception of 
things; I thought I was born because I could not help it, and that I 
would die for the same cause. 


88 THIRTY-FOURTH ANNUAL REPORT OF THE 


Dairyman.—When did you change your mind? 

Mr. Van Dresser.—Now, this is a busy earth. In order to be suc- 
cessful in the poultry business you must secure a hen that 1s pusy with 
a laying conformation. It is impossible to be successful in the poultry 
business without having a hen for the purpose, having a hen of the 
dairy type. It is as necessary as it is to have a cow of the dairy type. 
Select a hen of the right shape. She wants to be long from the neck to 
the back; built in that way she has room for the ovaries. I have séen a 
lot of hens three years of age that never had laid an egg. In the old 
days I thought, as many farmers do to-day, that the hen was beneath 
our dignity. I had an idea it took something as large as a cow to make 
a dollar out of labor, but it does not; a hen can earn a dollar as quickly 
and as easily as a cow. And then another thin’z, we did not gather 
the eggs, we thought that was beneath our dignity too, and then once 
in a while our wives would call our attention to the eggs, and we 
would put our basket on our arm and go down into the field and in 
the meadow and likely as not find a hen setting (we did not use to 
set our hens, we let them set themselves), and we would shoo her off, 
take the eggs and go to the grocery store, but we never knew what 
we had got in the basket we carried; sometimes we had eggs and 
sometimes we had chickens, and sometimes we had something else. 
The grocer took that into consideration and the prices were accordingly. 
We did not get a pittance for the eggs, and now eggs are fifty cents a 
dozen in New York every day. I think there is great dignity in labor; 
labor develops all the good there is in a man, and if you want to be on 
top you have got to be up and doing all the time. 

Dairyman.—What do you feed your hens? 

Mr. Van Dresser.—In the morning peas and oats in a litter of straw 
four inches deep on the floor; at noon a mash composed of 100 pounds 
of corn meal; 100 pounds of wheat middlings; 50 pounds of wheat bran; 
30 pounds of alfalfa; 25 pounds of meat scraps, mix that all together 
with skim milk and bring it to a boil. In the evening their feed is 
buckwheat or corn meal.. It is a very easy matter, if we just think we 
will know what to feed. Seventy-four per cent. of the whu:e egg is 
water. See the great necessity of good water all the time—nice, fresh, 
clean water. Fourteen per cent. of the egg is albumen. How often 
does a housewife in breaking an egg hold it up and find the white is 
water, the yolk is pale. What is the matter? There is a lack of 
protein in the food. Peas and oats are the best thing for a laying hen 
that we have ever fed. Oats have got the vim; oats will make a hen lay. 
Then 124 per cent. of an egg is fat. We must feed something rich in 
fat; corn or buckwheat. 

Q. How many hens would you keep together? 

A. Fifty hens in a pen. 

Q. Which is the best breed? 

A. We keep White Leghorn, single comb. She wants to be feminine 
in her make up. She carries her egg basket right with her, and if 
you abuse a hen she will hold up her milk as much as a dairy cow. 


VERMONT DAIRYMEN’S ASSOCIATION. 89 


Q. How many acres of sun-flowers do you raise to feed your 
hens? 

A. From one to two acres, and it averages 160 bushels to the acre. 
One thing I want to say to you, brother farmers: You can as well 
moult your hens when the eggs are low and put your hens in the pink 
of condition at the beginning of the season when eggs are high. Just 
as quick as a hen puts on fat it spoils her egg production. We have 
one house that is 367 feet long. When eggs are low in the month of 
August we put them inside the house with a southerly exposure. There 
are two windows in the room, and we just throw the windows open 
and give them plenty of water and plenty of air and feed them a light, 
scant ration and reduce their*flesh. Then we open up the building and 
let them into a 14-acre lot and feed them on peas and oats, and as soon 
as it begins to agree with them they will begin to lay as much as 
though they read the papers and knew when eggs were high. 

I want to say to you that although I have no children, it has been 
my privilege to educate three boys, and every one of them has been 
interested in the farm equally with me. I share their joys and their 
sorrows as they have developed into manhood. They are a pride to the 
country in which they live. Interest your boys along these lines and 
they will be the light of your life in your declining years. 

Q. Will you repeat your formula for feeding? 

A. Peas and oats in the morning with enough straw to cover it up. 

Q. Why do you use the straw? 

A. So as to keep the chickens busy, give them plenty of exercise 
and keep them happy. It is so in the human family, and it is so with 
all kinds of families. 

At noon we feed the mash: 100 pounds of corn meal; 100 pounds of 
wheat middlings; 50 pounds of wheat bran; 30 pounds of alfalfa; 25 
pounds of meat scraps. Mix that together with skim milk and bring 
it to a boil. Thirty per cent. of that food is clover, which is rich in 
protein, and they are very fond of it. 

We had last year 3,500 bushels of hen manure, and we divided that 
into car load lots. We kept the manure dry, and we took that and 
put it onto our farm with wonderful results. We can see a marked 
improvement from it. We raise 45 bushels of wheat to the acre. We 
have a fourteen acre orchard, and we had 1,400 bushels of apples in 
that orchard this year. I thought two years ago it would be ruined 
by the worms, but, as you see, I was happily disappointed. 

Q. In the absence of clover to put into the hen’s feed is there 
anything we can put in to take its place? 

A. We do put in cabbage, but sometimes we have a little trouble 
with the smell of cabbage. We put cabbage into the hen’s food in 
Cobleskill and take the eggs to New York city, and the ladies open an 
egg and come out and shout cabbage. We put beets in. too. 

Q. What about a surplus of eggs? 

A. I don’t believe there will ever be a surplus of good eggs in the 
world. For ten years we have increased our production every year. 


re) THIRTY-FOURTH ANNUAL REPORT OF THE 


The average egg production per hen throughout the country is 60 eggs 
per hen. We ought to be ashamed of it, and the hens will be ashamed 
of it when they find it out. I want to say to you, brother farmers, that 
you need have no fear of an over production of eggs. 

Q. Did I understand you to say that the hen can stop laying at 
will? 

A. Certainly she can, and she can carry them for 48 hours. We 
have had persons come in and scare our hens to death, and the next 
day there would be a loss of 150 or 200 eggs, and it will take them 
three or four days to get back. It is just like the cow. We have known 
cows to drop down eight or nine pounds of milk in twenty-four hours, 
and a hen can carry her eggs just as a cow can hold up her milk. 

President Aitken.—If there are no more questions to ask Mr. Van 
Dresser we will go on to the next subject, “Co-operation of Butter- 
Makers,’ Hon. H. C. Adams, M. C., Madison, Wisconsin. 

Mr. Adams: Ladies and Gentlemen.—It seems too bad to stop a 
discussion upon so interesting a subject as has been taken up this 
afternoon and treated in so interesting a manner as Mr. Van Dresser 
has treated it. The egg product of the United States last year had a 
value of $285,000,000. It is not a very small subject. The exports of 
cotton from the United States last year amount to $300,000,000. The 
total product of all the cows of the United States, and the butter in- 
dustry amounted to about $500,000,000. If cotton is king, and the cow 
is queen, the hen is a very respectable sub ect. As some one said, 
“The sun of the American hen never sets.” I really am very serious 
about this, the importance of the subject and Mr. Van Dresser, who has 
taken the hen and made something out of it. I want to say I will 
take off my hat to any man or woman who will take a hen and make 
her lay, because I cannot even make a hen set. I recall as a boy on the 
farm I had got a couple of hens I thought ought to set. I put some 
eggs under the hens, put them in a box and nailed them in, and I said, 
“Now set.” One got out of the box, and I forgot the other, and she set 
there until she died. That little business, what some men call a little 
business, taking care of hens all over the United States, all through 
the long months of the winter when you cannot get fresh eggs, is really 
not a little business at all. You find young men and young women all 
over the country who cannot find how to make a living. Any one of 
them can go into the hen business and by exercising their brains can 
make a good living. I kind of hate letting go on the hen business; it is 
a pretty good subject, but 1 am suposed to speak on the subject of 
the co-operation of butter-makers. 

When men come together by hundreds, as they do in Vermont and 
other States, and talk about the practical questions of interest to 
farmers, it is a great thing. I asked the Secretary whether he wanted me 
to talk about co-operation among butter-makers, or co-operation be- 
tween the nine million of men who make butter in the United States, 
and sixteen million cows, and he said I could work away at the thing 
as I wanted to. 


VERMONT DAIRYMEN’S ASSOCIATION. gI 


This matter of co-operation is something of great interest not only 
to farmers, but to all men in all ranks of life at the present day. We 
have all sorts of organizations—labor organizations, lawyers’ organiza- 
tions—and there is co-operation in capital going on more and more all 
over the world, and men are almost compelled to combine for their 
own interests, and among the classes of men who are combined to 
stand by their own interests the butter makers are among the first. I 
have not got time to pay the tribute I would like to to the dairy 
interests and its value to the State and to the Nation. One of the 
advantages of co-operation in any business, and especially among 
butter-makers, is that men can join together and put what they know 
into a pool, and then each man can pull out what he knows and what 
the other man knows. The butter associations of the various States 
of the United States are a form of co-operation among butter makers 
which has resulted in better dairymen, better farmers and a better 
class of people all round. Take it in Wisconsin when Governor Hoard 
first took an interest in the dairy industry of the State. The first meet- 
ing of the dairy association was attended by seven men in 1871. Hiram 
Smith said a few years ago the principal subject of discussion at that 
meeting was whether it was best to drive a cow into the barn with a 
bulldog or a pitchfork. Since 1871 Wisconsin has become a great dairy 
State; since 1871 the cow has been busy hooking the mortgages off 
the farms: since 1871 we have changed from a grain growing State 
to a dairy and butter producing State, and cheese producing State, and 
pig producing State, and hog producing State. We have got normal 
institutes there, and we have got a splendid agricultural college there, 
and these things have come largely from the Dairy Association meeting 
away back in 1871, reinforced by thirty-two years of steady labor among 
the farmers in that State. 

We want co-operation among the butter-makers in order that we 
may have laws upon the statute books of the State and Nation that 
shall bring to the farmer, to the butter-maker, to the dairyman, the 
honest results of his toil. We want co-operation among the butter- 
makers of this country in order that colored oleomargarine shall be 
swept from our markets, and we are going to get it out. We had a 
fight, the greatest in a certain way known to this country, when the 
farmers went to Congress and said we want you to place a ten cent 
tax upon oleomargarine colored to look like butter, which can be pro- 
duced cheaper than butter and sold on the market at a butter price. 
There never was stich a stirring up among the farmers, there never 
was such a fight, and for once the farmer went into Congress and made 
them give them what they’ wanted. Miles upon miles of pieces of 
literature were scattered over the country for the National Dairy 
Union, of which Governor Hoard was President, and a whole host of 
members of Congress who said they would never vote for the bill got 
into line and voted for it. Any one who has to represent a district in 
Congress has to do what he knows that his people want him to, and 
when those Congressmen saw what was expected of them they came 


Q2 THIRTY-FOURTH ANNUAL REPORT OF THE 


up like little men and took the medicine. I want to see the farmers 
of this country stand together. The trouble with us is we get indif- 
ferent, we get sleepy; it is not our business to make the laws and we 
won't bother with it; but these are things we must bother with in order 
to protect our own interests. I say to-day, as I said two years ago, I 
never saw any Dairymen’s Association in any State as good as the 
association in Wisconsin, except the Dairymen’s Association of the 
State of Vermont, and I want to congratulate you upon this meeting; 
I think you have reason to feel proud of it. 

President Aitken.—lIf there are no questions to be asked we will 
proceed to the next topic for consideration, “How to Raise Forage 
Crops When Pastures Are Dry,” by Mr. C. F. Smith of Morrisville. 


How to Raise Forage Crops When Pastures Are Dry. 


Mr. Smith: Mr. President, Ladies and Gentlemen.—I did not realize 
until a few minutes ago, looking over this program, what the situation 
was, until I saw I was put in the middle here between the gentleman who 
has preceded me from Wisconsin and the one who is to follow me, 
whom we listened to this morning, Governor Hoard of Wisconsin. 
About all I can ascribe it to is that I am as large as they are in 
stature, my head is as large on the outside, but, unfortunately, it is not 
much like theirs on the inside. 

The subject that is given me, the raising of forage crops when our 
pastures are dry, would naturally infer the raising of forage crops to 
feed the latter part of the season, but we of Vermont realize that some- 
times we have a drouth in the early part of the season, such as we did 
last spring. Two years ago we had a very wet season early in the spring. 

Quite a portion of my farm is a heavy clay marl; for about eight 
weeks in the spring after we got most of our corn in it was so soft and 
miry that the horses would go in several inches, and the smartweed 
and such like weeds grew faster than the corn did. This last spring 
we had an experience like that of two young clergymen, one of whom 
while visiting the other had promised to preach for his friend. On the 
way to the church they were caught in a heavy shower and got wring- 
ing wet. The visiting clergyman said: “I am so wet; I wish I was 
dry,” to which his friend answered: ‘““Never mind; you will soon be in 
the pulpit, and then you will be dry enough.” That was the condition 
we got here last spring. It was too early to have raised any forage crop 
to feed our dairy cows; what was it we ought to have had? Every 
dairyman in Vermont ought to have a summer silo, where we could 
ensilage corn and other crops and have them for an emergency. We 


VERMONT DAIRYMEN’S ASSOCIATION, 93 


have tried almost everything upon our farm in the line of forage 
feeding when our pastures are dry, and, by the way, I believe our 
Vermont pastures are one of the things that need our attention. Any 
one by riding about the State can see too many of them growing up to 
weeds so that they are producing less and less feed annually. 

I believe the way to take care of our pastures is to put stock enough 
into them to eat all the feed and then supplement it with something else. 
The first speaker said that in the hen idleness breeds discontent; that 
is not so with the dairy cow. We do not want our dairy animals chasing 
all over the hillsides trying to get something to eat when the pastures 
are dry, and they cannot get enough to eat. We have got to supplement 
our pasturage with something or we shall not get the profit out ot our 
dairy we ought to have. The best thing we ever had to feed on our 
farm was good corn ensilage raised the season previous. We did not 
have it last year because we did not have good ensilage the year pre- 
vious. We have had a silo for over twenty years, and the last two 
seasons have been the poorest seasons we ever had. 

This last season, I think, has been the hardest season we have 
ever had on our farm to raise crops; the frost did us more harm than 
the drouth. We live in the valley; the 8th of June we had a frost that 
was hard enough so some standing water made ice nearly half an inch 
thick. The 5th of September we had a frost that killed our corn. The 
pastures that we have in Vermont, as I said, are an entirely different 
problem from some they have in the regions where these gentlemen 
come from. It was my fortune last summer to drive through the 
States of the Middle West—Kansas, Iowa and [Illinois—and when I 
saw the luxuriant feed there was in the pastures, when I got back into 
Illinois the latter or about the middle part of September and went 
out into some of their corn fields out beyond Chicago and then came 
back into Vermont and found the 5th of August my corn was frozen, 
I wanted to turn around and go back again. We have got different 
problems here to solve than they have there. 

For the past few years we have had a good deal of green clover 
through the latter part of the season to supplement the pastures. I do 
not like to feed green corn until it is pretty well matured, for the 
reason I can water my cattle at the brook cheaper. I believe it is worth 
more to let it grow and come to maturity and put it into the silo. I 
have fed the corn just before we commenced filling the silo and during 
the time we have put it into the silo and after it had gone through the 
heating process in the silo I thought my cows did better trom the 
corn from the silo than they did to feed it from the field green. We 
have tried oats and peas and Hungarian, but there are none of those 
feeds that come up in milk production with second crop clover. As to 
what Governor Hoard said about the raising of clover. There are 
many sections of Vermont where there is a good deal of clover raised; 
there are other sections where there is not so much raised as there 
should be. T. B. Terry, whom most of you know, when he was at an 
agricultural meeting in Morrisville a few years ago some one asked him 


94 THIRTY-FOURTH ANNUAL REPORT OF THE 


what he thought was the best fertilizer for clover, he said, “Clover 
seed.” In other words, the more clover you raise, the more you get the 
soil inoculated with that bacteria, the better it will grow. We have had 
on our farms some soil a little too acid for clover, and we have cor- 
rected that by the use of ashes. Another thing, I think I will mention 
a little experience we have had this past season that we never had be- 
fore, and I hope we never shall again. 

I have been in the habit of sowing some barley and last season I 
sowed several acres, sowed it early and then we seeded it. That barley 
got up about five inches, when we had this freeze the 8th of June; it 
froze it so that the-barley lopped over and turned white. It sprouted up 
very well, but being so dry, the hayseed that came up, and a good deal 
of the clover, was killed by the frost and a great deal dried up, so we 
could not do what we calculated on, cut off that hay as soon as it 
headed out and then get a good crop of clover hay afterwards. But 
last season instead of its being like that after it commenced to grow, 
the ground was partially bare. About a quarter of the barley sprouted 
and a very little of the hayseed, but the pig-weed and smart-weed and ° 
every other kind of a weed grew, and they grew like weeds, so we had 
a proposition on our hands that we did not know what to do with. 
There we were along the last of June and first of July with several acres 
of that. It had got to be coarse and rank, more weeds than anything 
else, with smart-weed and pig-weed predominating, and we finally con- 
ceived the idea of taking one of the old silos that we had abandoned 
when we built our round silo ten years ago, and filling it with the stuff. 
We raked it with a side rake and had a Keystone hay loader; it was 
heavy stuff, but this silo was where we had a horse pitchfork, and we 
filled that silo with several acres of that stuff; whether or not anything 
would ever eat it I did not know, but I had got to get it off the ground. 
I knew if I left it until it came on haying weather the seeds would 
scatter everywhere. I thought we would make a fertilizer if we did not 
make anything else. We had all we could draw in at seventy-teve loads 
of it. After it began to heat it grew rank and, to tell the whole story, 
in order to get the full meaning of it, after we had got that partly 
in the silo I came home from church one day and there was a breeze 
blowing and I noticed a terrible odor as I drove into the yard. 
My hired man had been shooting some half-grown cats a few 
days previous and I thought one of them had got in some building 
somewhere, but I could not find it, and a few days after that I came 
to the conclusion the odor came from that silo. 

The 26th day of October we opened that silo and began to feed 
about 70 head, and when we came away from home yesterday morning 
there was enough to feed once or twice more. The odor from the silo 
as we fed it was pretty rank, although but little changed from what it 
was when we first began to notice it when I came home from church; 
but one of our neighbors who lives a mile away said they could detect 
the smell. 

I was afraid it would affect the milk and butter. We have got a 


VERMONT DAIRYMEN’S ASSOCIATION. 95 


very good butter market, one of the hotels in Boston, where it goes 
twice a week—we fed that after breakfast and fed all they would eat 
during the forenoon of it; fed seventy head of stock, fifty or more of 
them cows, from the 26th of October up to the present time, and it 
has helped us out a good deal on hay and we have not heard one word 
from the butter, but I shall not try to raise that kind of ensilage. 

President Aitken.—Are there any questions you would like to ask 
Mr. Smith? 

Dairyman.—I would like to ask about the relative feed value of the 
first and second crops of clover, and also the value of mature clover? 

Mr. Smith.—I do not think there is very much odds; we like to cut 
the first crop as soon as it is fairly well bloomed, the same as we do the 
next. As I understand it, the clover at about that stage has a better 
percentage of protein, and also what protein it has, a larger percentage 
of it is digestible. The way we cure our clover, we like to mow it in 
the afternoon and the next morning go over it with a hay tedder, cock it 
up that afternoon or the next day, and if there is any danger from rain 
we have 250 hay caps to put onto it, and we can get it partially dry with 
the hay caps on it. If the weather is fairly favorable it will dry out. 

Dairyman.—Did you put that crop in whole or cut it? 

Smith.—We put it in whole. I will say that I did not think it was 
as good as corn nearly, but the cows ate it practically all up. I have 
tried it several times; put in a dish of meal and then a handful of that 
green ensilage, and they have left the meal and grabbed the ensilage. 
We did not have as much difficulty as I expected. 

Dairyman.—Did it all turn black? 

A. No, we put it in pretty moist; most of it we would go out and 
mow what we could before breakfast, rake it into winrows while the 
others were doing the milking, so as to get it into winrows while it had 
moisture on it, and then draw that in; work there about half a day or a 
day. 

I said I should not raise that kind of a crop if I could raise anything 
else, but when you have a thing on your hands you have got to do 
something with it, and I do not see how I could have handled it in any 


other way to get anything out of it. 

L. W. Peet, Cornwall._The great Apostle Paul enumerates quite a 
number of Christian graces, but charity is greater than all, and I have 
found after enumerating all our feeds that corn is greater than all. For 
forty years I never failed to raise a good crop of corn until last year, 
and then all crops were poor. Corn ought to be first and clover comes 
right in next to corn, and last year I had a good crop of orchard grass. 
There is nothing that grows like orchard grass. Did you ever measure 
the growth of orchard grass ina single night? I think it will grow from 
one-half to three-quarters of an inch every night. I know you can 
get good feed inside of a week. I cut my orchard grass twice a year, 
and cut clover twice a year. There is no great difference between or- 
chard grass and herds grass. I like rowen feed. We have had a silo — 


96 THIRTY-FOURTH ANNUAL REPORT OF THE 


filled with corn; it is all right; it is a grand, good idea, but it is a good 
idea to have some nice rowen clover or orchard grass. 

I want to ask Governor Hoard a question. I have lots of straw— 
what are you going to do with it? Last year I said I will put the straw 
in the manger, wet it and spread on a whole lot of cotton seed meal 
and perhaps I can deceive the cows into eating straw. I kept prac- 
ticing that; I thought it was not a very good thing, because cotton 
seed meal tends to make the cows constipated, but it worked well, and 
I used all the straw. I do not think that would be approved of by 
Governor Hoard, but what shall we do with the straw? There is lots of 
it; the question is, whether it would be better to throw the straw away 
and give them herds grass? What shall we do with our straw—shall we 
take the herds grass and throw it all out, or shall we use up our 
straw? 

President Aitken.—The next name on the program is my name, 
and I do not propose to take up the time of this meeting at all. I 
just want to say a few words on the subject of what we heard this 
morning from Governor Hoard. I want to thank the Governor per- 
sonally for coming here and telling us the truth, for telling us our soil 
is being debilitated by the system of agriculture that is being carried on. 
It is a sound truth; that is the trouble with our soil; the Governor 
does not realize it as well as we do—the lack of humus. It is the 
only thing our soil lacks, and not simply because our soils have been 
long used, but because of the care of them. It is the lack of humus 
that has caused the short crop if anything. 

I was to speak on the breeding of dairy stock. The average butter 
made per cow is 160 pounds; it is not half as much as it ought to be, 
and we ought to see to it that our cattle are better bred and better 
cared for so that they will make us a profit. There is a large difference 
between a cow that will make 160 pounds and 300 pounds as there is 
between the hen that lays 30 eggs and the one that lays 250. 

I do not often admit that anybody tells me anything I don’t know. 
The Governor told me the reason why the creameries had operated on 
the minds of the dairymen, because that is the trouble with us here in 
Vermont. We do not pay enough attention to the cow. It is this veil 
that has come between us and our butter. We have got our butter up to 
a high standard because we have had a competitive exhibition of butter 
here every year; every man who has had an interest in his farm has gone 
home and tried to make it better. What is the result? The whole 
grade of butter here in Vermont has been raised. What we want in 
this State—I do not know whether they want it so much in other 
States—but what we want is a competition in cattle, because then we 
will feel as much interest in each individual cow as we do to make the 
best butter, and we would very soon see an improvement in our dairy 
stock. They have tried in Denmark, England and Germany and in all 
countries where they are ahead of us. Every little township has its 
cattle show. Take the Isle of Jersey; they obtain more money for the 


VERMONT DAIRYMEN’S ASSOCIATION. 97 


cattle that they breed than from any other industry on the island. It 
is something we ought to look to as farmers, and I do not know of any 
other way than a competitive exhibition of cattle, either local or state 
or some other way. 

The next speaker is Governor Hoard, and I am not going to try 
to say anything in introduction. 

Governor Hoard.—I heard the premiums read here this morning, 
and the whole lot of money and honor and fame, and deservedly so, 
went to one creamery. Supposing the Vermont Dairymen’s Associa- 
tion added one thing more: That every creamery in the State that won 
such a premium, that there should be divided among the patrons of the 
creamery such and such a sum. 


What effect would it have if every creamery in the State would 
publish an annual report which would disclose to each patron his 
weaknesses and his successes? Suppose you take those men that furnish 
the milk to the creamery; something must be got at with the individual 
way back there in the background. 

I said to one patron of our creamery, if you will sell off the poorest 
half of your cows you will have a net profit on what you have got; 
now you have got a net loss. The man looked at me with a kind of 
despairing look and said: ““My God, what would I have to feed my fod- 
der to?’ Now what would he have to waste his fodder on? Now 
these facts have to run right back; the background is the farmer; every- 
thing has to wait for him, and the procession cannot go any faster 
than the rear of it. 

I sometimes think of a story that Longstreet told me. We were 
sitting down one day and talking of old soldier experience, he on the 
Confederate side, I on the Federal. At the battle of Chancellorville 
he was holding the Confederate left against the Union right; it was a 
terribly long fight—forty-eight hours—and finally Lee relieved him. 
He had had no sleep for about sixty hours, and he thought he would 
lie down at the head of the column. As the boys were being moved 
along he hitched his horse and lay down and let the column pass him. 
By and by an old Georgia “‘cracker’” passed and the General! heard him 
say: “I love my country, I will fight for her and go naked for her and 
die for her, but when this war is over I will be dog-goned if I will ever 
have another country.” 

Now here was Mr. Adams, and he spoke to you about co-operation, 
and he gave an old soldier’s experience. When I was a soldier I was a 
private soldier; we had so many ounces of flour, so many ounces of 
sugar, sO many ounces of meat. If every fellow cooked his ration by 
himself he would pretty near starve to death, but put twelve men to- 
gether in a mess, let them combine, co-operate and cook all their ra- 
tions in one batch together three times a day, every man would have 
all he wanted to eat, and there would be a company fund to sell rations 
afterwards. There is an economic proposition in there; it is more 
economic to combine all the rations together—there is less waste. My 


98 THIRTY-FOURTH ANNUAL REPORT OF THE 


wife taught me a good lesson once (she has taught me a good many). 
When I was talking with her about the family expenses she said: “My 
dear, you have got a wrong idea of economy.” “Have I?” “Yes you 
have; your idea of economy is to go without, and that is not economy; 
that is privation; economy consists in spending all you can, But spend 
wisely.’ The woman was right, scientifically right. practically right. 
Too many of us have an idea that if we only refrain from expending 
anything we will get rich. Now we cannot do it. I told you this 
morning what my problem was. I hire four men upon my farm, while 
I know there are plenty of men who would carry on that farm with 
three, and I know of men who carry on farms of the same size with 
two men, but these men are in hot water all the while. The farmer is 
thinking all the time how he can get rid of employing labor; then comes 
up the question of the management of his cattle—how his cattle are 
handled, how they are fed. We do not stop to think of these questions. 
One hundred and sixty pounds of butter the average in Vermont. 
Now, you have to pay the expense of keeping the cow. Allowing five 
dollars for pasture, if you please, she has used up the product of 160 
pounds of butter. In my county the average is-240 pounds of butter, 
with 242,000 cows. We have had to do a good deal of work to get the 
farmers to understand the importance oi culling out his herd, breed up 
and cull out, breed up and cull out. We have got men I can show 
you among our eight hundred patrons, men whose cows are pro- 
ducing—19, 20, 25 or 30 cows are producing—350 pounds as the highest; 
300 and from that up to 350 pounds of butter, and that has come from 
breeding up and culling out. I told you this morning about Mr. Gris- 
wold; he is the closest judge of a sire I ever saw, and that man has 
culled out until you stand and look at those cows in wonder. Last 
fall in a little cross country farming district they asked me to come 
and give them a talk. I said I would if they would give me Mr. Gris- 
wold’s herd to talk from. I said look at that herd; there is an object 
lesson for you. There is a little farm of fifty acres producing $2,500 of 
cash revenue. 

I remember very well when in Vermont farmers raised a great deal 
of young stock—pigs, calves, yearlings and two-year-olds; when the 
farmers went to work and produced a cow. What are cows worth here 
as a rule? 

A. Fifty dollars. 

Governor Hoard.—Good cows worth $50. Now then, a good Al 
two-year-old heifer about to become a mother, what is she worth? 

A. About $35. 

Governor Hoard.—Now just think of raising cows. You find men all 
over the country who are anxious to raise a steer, and a heifer until 
she is two years old can be produced with about half the cost that 
a two-year-old steer can. I remember plenty of men in New York 
who used to calculate to sell every year from five to ten cows, some 
two year-olds, three-year-olds, four-year-olds or something. This thing 
has departed from our midst, but it ought not, and we ought to keep 


VERMONT DAIRYMEN’S ASSOCIATION. 99 


some pigs. What do you do with your skim milk from the creamery— 
what do you do with it? 

A. Feed it to the hogs, calves, hens. : 

Governor Hoard.—I have a thoroughbred registered Guernsey cow; 
I have a certain number of grades; I have pigs, and I got a very inter- 
esting pig experience. I found that skim milk fed to my pigs up to the 
time they weighed 175 pounds stood me in 30 cents per hundred pounds 
for the skim milk; I then found to grade Guernsey heifers it stood me 
321%4 per hundred pounds fed to registered Guernsey calves, over one 
dollar per hundred. I rear a calf very carefully. I know it is a babe; 
I know what every mother knows, that a babe must be handled as a 
babe should be. Now my calves are reared and cared for so that when 
they were seven months old I sold seven grade Guernsey calves for 
$170, from $24 to $30 for seven months old Guernsey calves. 

Mr. Adams.—I don’t think you could say anything that would be of 
any more practical value than by describing exactly how you raised the 
calves and fed them. 

Governor Hoard.—I fed those calves 3,500 pounds of warm, sweet 
Skim milk; fed them $1 worth of oats and $1.50 worth of 
alfalfa hay and 50 cents’ worth of blood meal that I got at 
the stock house—dried blood. The calves were kept in a little barn, 42 
feet long and 32 feet wide, stanchions the whole length. The calves 
were put into the stanchions (the only time I use stanchions for them) 
to hold them while they drink their skim milk. When not eating they 
run loose in the barn with a foot or two of straw put in there daily. 

After this man had paid me so much money for the calves I took out 
$3 for that hay the oats and the blood meal. I allowed $3 for the 
carcass of the calves, which I could sell to a calf buyer at a week old, 
making $6, and I had from $18 to $24 as a return from 4,suv pounds of 
skim milk. You may say I did not make any account of my labor, 
but it is the same labor whether I have it in pigs, calves or anything. 

I am going to tell you something about pig raising. I had nine 
brood sows last fall. I-told my farmer I was going to put those sows 
upon alfalfa hay; not a particle of grain shall they have until they 
forage. I went to Texas to spend the winter. My superintendent said: 
“They will starve to death.” I said: “No they won’t.” And those sows 
went through the whole winter on nothing but alfalfa hay and water, 
with occasionally a little skim milk left over from feeding the calves. 
I was surprised myself at the result. I think I have stated before that 
brood sows as a rule do not get sufficient protein food to make the little 
bodies we expect from them. I said alfalfa hay contains 11 per cent. 
protein, bran 12. The nine brood sows gave me seventy-eight pigs, and 
of the seventy-eight I saved seventy-five. I sold the seventy-five this 
last fall. If the price of pork had stood where it was a year ago I 
would have made a handsome sum; as it was I made from them a fair 
profit. I want to throw that idea right to you if you are going to 
raise pigs you must give the mother the right kind of food to produce 
the little bodies you want. 


100 THIRTY-FOURTH ANNUAL REPORT OF THE 


Why do you feed protein food to your cow? Why, because the cow 
must produce the balanced foods, 64 per cent. fat, 3% per cent. caseine, 5 
per cent. milk sugar. The cow cannot help herself; she is producing 
food for another animal, she is producing it for the food of the calf, 
she must make the balance food; you ought to have sense enough to 
feed her the balance ration so she can make the balance food. There 
is reason and sense in feeding the cow the balanced ration. 


Go a little further. If it is possible we ought to produce that balance 
food on the farm. By that kind of reasoning I produce alfalfa. Every- 
body else says: “Hoard, I am afraid you cannot succeed;” but when 
two miles from me were alfalfa roots in the ground beside of the fences 
thirty years old I went to work and studied how to grow alfalfa from 
the Wisconsin standard; had to go through a lot of trouble and mis- 
takes until I found out what to do and what not to do, then I had 
splendid success. Alfalfa hay has 11 per cent. protein, bran 12, clover 
hay 8 per cent, timothy 3 per cent., and I can show you any amount 
of farmers who believe that timothy hay is first rate hay for cows. 

President Aitken.—Professor Decker needs no introduction to this 
atidience; he will speak for himseli. 

Professor Decker.—Ladies and Gentlemen: It was only a few years 
ago that we received the news of the battle of Manila, and a little later 
of the battle of Santiago. We could hardly realize the reports that 
came to us, that we had lost nothing in ships and only one or two 
lives. And as we began to understand the situation, understand the 
reason for this, we knew that if we had met with success it was be- 
cause of the men behind the guns. It is always so in every success; it 
is because of the men behind the guns. If we are to excel in the butter 
business we have got to go back to men who are trained in caring for 
cows properly. Abraham, father of the Jews, was a dairyman, because 
we read that when some vistiors came to him he set before them a 
calf and some milk and some butter. Abraham must have been a 
butter maker. He was in the dairy business early. We also read 
when David went to visit his brothers that were in the army of Saul 
fighting the Philistines he carried from his father to his brothers ten 
small cheese. David’s father, Jesse, must have been a cheese maker. If 
we go into Asia to-day we find dairying is in progress there; that they 
have milk, butter and cheese, and the butter is probably churned as it 
was in Abraham’s time in a skin that was either hung on a tree or 
fastened on the back of a horse until the butter was churned, and we 
are told that it is something to behold. The cheese is of very poor 
quality. We have been making great progress in other things, in the 
discovery of the telegraph, in rapid transit and in the great steamships, 
and we have in dairy matters. It was in 1879 that the separator, cen- 
trifugal separator, was exhibited at the London dairy show. The com- 
mittee of awards brought in the report that it was very interesting, but 
that they doubted if it would ever become practical in large dairies. 
Since then the centrifugal separator has revolutionized the dairy busi- 


VERMONT DAIRYMEN’S ASSOCIATION. IOI 


ness. We have been considering facts to-day, the logical sequence of 
facts; centrifugal force applied to milk to separate the cream. Fat is 
lighter than the rest of the milk, and we can separate it by centrifugal 
force far more effectively than by the old process. That is one thing 
science has done for us. 

We have in our day learned something about testing milk. Dr. 
Peck in the laboratory at the University of Wisconsin worked about a 
month or six weeks, worked hard, figuring on the problem of a simple 
system of testing milk. Scientists before him had tried to work out the 
same problem and Dr. Peck came along with the fact that sulphuric 
acid would destroy the solids not fat in milk when used in the right 
proportion, so Dr. Peck used that to destroy the solids, and this has 
amounted in the State of Wisconsin to about $800,000 in the amount of 
butter fat saved in the skim milk and butter milk. It is science applied 
to butter and cheese which has enabled us to take a long step torward. 
The microscope has come to us so we are able to see things we could 
not see with the naked eye. The microscope showed what the fact was 
of the number of globules in a drop of milk. There were many of 
them; how many? About 150 million in a single drop. How was a man 
to count the number of globules in a single drop? It would be almost 
impossible to count that number in the length of time a drop of milk 
would last. Dr. Peck took a glass tube stucch as you would buy at a 
drug store, heated it hot in a flame, and his assistant would take hold of 
the end of it and run with it until it would break. ‘In that way they drew 
it out into a little fine hair like tube. Then he took milk and diluted it 
fifty times; where otherwise there would be fifty drops there would be but 
one drop, and put the drop of milk into the tube so that the fat globules 
in the glass tube could be counted. The length of the tube could be 
measured, the temperature could be measured, the volume could be 
figured and it is possible in that way to count 60, 70, 80, 100 or 150 million 
of globules in a drop of milk. This is a scientific feat that has been 
worked out by a man using his brains in the application of science to 
these affairs. We find that the globules decrease in size as the period of 
lactation increases, which is the explanation of why cream will not rise 
as readily on strippings milk as it will on the milk of other cows; in 
all these things science has come to our help. 

Again, when the hand separators came into use we were told we could 
produce a cream that would have’ the same amount of fat in it as a 
cream raised by the curative process, and that we could get all the 
butter fat out of the skim milk so that there would be no loss. But the 
customers complained that the cream was not so thick absolutely as the 
cream of the same per cent. of fat raised by the curative process. 

Our scientific men found these little globules were evenly distrib- 
uted when the milk was first drawn from the cow, but when the milk had 
stood a while they were gathered up into little groups, and that the 
cream raised by the curative process had the globules in groups, 
whereas the cream raised by the separator had them distributed through 
the milk. 


102 THIRTY-FOURTH ANNUAL REPORT OF THE 


The microscope first showed what the difference was and then came 
the explanation of the difference: Shake up a bottle of soap-suds and 
you will find the large bubbles of air rise to the top faster than the 
small bubbles, and we found that the small globules did not rise as fast 
as the large globules, and that the bunches arose faster than the single 
globules. Hear the explanation of why it was: It was because there was 
more surface for the volume of the globule in the single spheres than in 
the groups, consequently there was less resistance from the sticky 
milk serum around them; then cream with the globules in bunches 
would hit together, just as though this room being filled full of people 
who were moving past each other; if they locked arms and moved about 
they would be more likely to hit other globules. This was the explana- 
tion of why cream by the curative process is absolutely thicker than the 
cream of the same per cent. of fat separated by the hand separator. 

Then we found that cream that was pasteurized at temperature oi 
150 degrees Farenheit was thinner than cream pasteurized at lower 
temperature. The groups were broken up by the higher temperature, 
where the temperature was lower it would not break up all the groups 
and the pasteurization would be just as efficient and the cream would 
appear thicker. These are some of the things that science has brought 
to the dairyman. 

Some six or seven years ago there was a meeting of the Wisconsin 
cheese makers in the capital building of the State at Madison, Wis. We 
were discussing the matter of temperature in curing rooms. Some of 
the old cheese makers declared if the temperature got down cold at 
night it would make the cheese bitter, and as some of us were going 
back to our work at the experiment station we were discussing this 
matter of low temperature in curing rooms, whether it was true that a 
low temperature would give the cheese a bitter flavor—whether it was 
true in every case or not. I[ did not know, so we made up a batch of 
cheese and put one in the refrigerator and another in a high tempera- 
ture. We found the cheese in the higher temperature was not as good 
quality as the cheese put into the refrigerator. Some cheese were then 
made up and shipped over to Ft. Atkinson to the cold storage, and we 
afterwards forgot about the cheese having gone there. It had been put 
into a temperature 17 degrees below the freezing point. About a year 
and a half after it had been put in there the people asked Dr. Peck 
what he wanted to do with the cheese, and behold it was a good 
cheese, fine quality, cured at 17 degrees below the freezing point. It 
was a revelation to cheese makers. Cheese has been made for cen- 
turies, and here was something new that scientific men had brought 
about, and there are many more scientific facts that may be developed in 
the future. 

President Aitken.—Gentlemen, the time has arrived for the annual 
election of officers; will you please nominate some one to serve you as 
President for the ensuing year. 

Mr. Adams.—I suppose that no one, no member of this Association, 
could object in the least degree to having our worthy President serve 


VERMONT DAIRYMEN’S ASSOCIATION. 103 


us for another term, but there seems to be a sort of unwritten law in 
the Association that our Presidents shall receive the election twice and 
then step aside for some other worthy man. Now I have been asked 
to place in nomination a man that probably most of you, if not all of 
you, know better than I. What little I have seen of him I was favor- 
ably impressed with, and without any further talk I present the name 
of Mr. H. C. Bruce of Sharon to serve you as President for the year 
ensuing. 

Mr. Smith.—I have known Mr. Bruce for some time, and } hold him 
in very high estimation. It gives me great pleasure to second the nomi- 
nation of Mr. Bruce of Sharon. 


President Aitken.—You have heard the nomination of Mr. Bruce. 
Is there any other nomination? If not, how will you elect, by ballot? 


Mr. Smith—I would move you, sir, that the Secretary cast the bal- 
lot for Mr. Bruce. 

President Aitken.—The ballot is cast for Mr. Bruce. 

Mr. Jackson.—I move that the chair appoint a committee to escort 
Mr. Bruce to the chair. 

President Aitken.—I appoint Mr. Adams and Mr. Smith to escort the 
newly elected President to the chair. 


President Bruce.—Mr. President, ladies and gentlemen: It is with 
diffidence that I take this position. None of you is better aware than | 
am of my inability to serve you. It has come to me as a surprise, 
and I am not prepared to make a speech to you gentlemen, but I 
thank you heartily for the confidence you have placed in me and I can 
say, gentlemen, if you will help I will serve you as well as I can. The 
chairman does not make the meeting, but the members supporting the 
chairman make a successful meeting, and with your assistance I will do 
the best I can. Again thanking you for the honor, I take my seat. 

President Bruce.—The next officer to be elected is First Vice Presi- 
dent; please nominate some one to serve you as First Vice President. 

H. J. Curtis.——I present the name of George H. Terrill of Morris- 
ville. Elected. 

Mr. Northrop nominated Mr. T. G. Bronson of East Hardwick as 
Second Vice President. Elected. 

President Bruce.—The next officer for nomination is the Secretary. 

Mr. Aitken.—No one knows better than I how much labor there is 
attached to the office of Secretary of this Association since this present 
Secretary has been in office. I think it would be wise for this organiza- 
tion to keep the present incumbent, Mr. F. L. Davis, as Secretary. 

Mr. Northrop.—I second the nomination. The ballot was cast by the 
reporter and Mr. Davis was elected. 

Secretary Davis.—Mr. President and Gentlemen: I will not attempt 
to make a speech at this time. I thank you very heartily for your con- 
tinued confidence in me and I will try to serve you to the best of my 
ability the coming year. 

Mr. Vail nominated the present Treasurer, Mr. Adams. 


104 THIRTY-FOURTH ANNUAL REPORT OF THE 


Mr. Brownell.—I second the nomination and move the Secretary be 
instructed to cast the ballot for Mr. Adams. 

Mr. Adams.—I thank you for this expression of your confidence in 
me. 

President Bruce.—You will please to nominate some one to serve 


you as Auditor. 
C. F. Smith of Morrisville was nominated and nomination seconded. 


and the Secretary cast the ballot for Mr. Smith. 


VERMONT DAIRYMEN’S ASSOCIATION. 105 


WEDNESDAY EVENING. 


At eight o’clock a banquet was served at the Van Ness House to the 
State Dairymen’s Association and invited guests to the number of 
three hundred and fifty, with Hon. D. J. Foster, M. C., as toastmaster. 

Owing to the efforts of the proprietor, ex-Governor U. A. Wood- 
bury, and Managers Woodbury and Brown, ably assisted by a large 
corps of experienced waitresses, the banquet of seven courses was served 
with neatness and dispatch. The waitresses marched to and from the 
dining-room with military precision, as they brought in the courses, 
which was greatly admired. Music was furnished by Waterman’s Or- 
chestra, and Toastmaster Foster, with a few pleasing words, first intro- 
duced Lieutenant Governor Zed S. Stanton, who responded to the toast 
“Our State” in an able and interesting manner. The next speaker was 
Hon. H. C. Adams, M. C., Madison, Wis., who responded to “United 
States Congress.” Mr. Adams told many witty stories and was given 
a round of applause. 

Toastmaster Foster next introduced W. J. Van Patten, who re- 
sponded to the toast “The Forestry Association of Vermont.” Mr. 
Van Patten told the story of this youngest State Association, which 
was formed to-day, and spoke of its ob ects and desires in a pleasing 
manner. He was followed by Ex-Governor W. D. Hoard of Fort 
Atkinson, Wis., who responded to the toast “The Responsibilities of 
Experiment Station Officers.” Governor Hoard’s reputation as an 
after dinner speaker is well known, and he told many a side-splitting 
story in the midst of the sound facts which he laid before his audience. 

Mr. Foster next introduced Mr. D. M. Walsh of the Agricultural 
College, who responded in a graceful, unassuming manner to the toast, 
“The Students of the Agricultural College.” 

A selection was next rendered by the orchestra, after which Hon. 
Henry Van Dresser of Cobleskill, N. Y., responded to “Our Institute 
Speaker.” 

Professor Decker of the Ohio State University was next introduced 
by the toastmaster, and was followed by Hon. C. J. Bell of Walden, the 
last speaker. 

The students of the Agricultural College gave a number of solos 
and college songs, which were greatly enjoyed. 


106 THIRTY-FOURTH ANNUAL REPORT OF THE 


THURSDAY A. M., JANUARY 7, 1904. 


President Bruce called the meeting to order at ten o'clock, and said: 
I have the honor now to introduce to you a representative from the 
dairy department at Washington, a man who is quite well known 
throughout the State because of his connection with the New England 
Farmer. I remember him as being at this State meeting several years 
ago with a paper, and he is a man that will be a help to us now and 
continually, a man that we will be glad to listen to; that man is George 
M. Whitaker of Boston, whom I now introduce. 

Mr. Whitaker.—Mr. President, ladies and gentlemen: I see I am 
next on the program to speak something of the work of the National 
Dairy Department in connection with the Department of Agriculture. 
To understand the field of work of this department you must under- 
stand we live under a dual government; we have our State government 
with its requirements, and also the national government. Years ago we 
had in this country thirteen independent nationalities, so to speak, each 
State as independent as England, Russia, Germany and Italy; then 
the States got together, and each State gave up certain rights to the 
national government. In that way a central or federal government was 
organized, which has the execution of those functions delegated to it 
by the States then independent. 

Now all the different States of the Union have a State Dairy De- 
partment, both for educational work and for police work. Dairying is 
so important that a great deal of attention and study is given to dairy- 
ing in these different State departments, and the wonderful advance of 
dairying is largely due to the work done by experiments and study in 
these dairy departments. I do not think we always realize at what a 
wonderful pace education has been going on during the past few 
years. 

I was looking over some of our agricultural reports in our State 
not long ago and I found that in 1868 the Board of Agriculture in 
Massachusetts considered the expediency of heating the feed for stock, 
cooking the corn meal and steaming the hay, and a great many 
practical farmers got up in that meeting and said they had found in 
their personal experience they got more milk and more butter, and 
they wondered why. A certain scientific man got up and told them that 
reason of that was the secretion of saliva put upon the animals a great 
physical labor, and if they could feed soft food it would save the drain- 
age caused by the secretion of saliva; if they saved the animal the 
strength lost by the secretion of saliva, plainly the animal was in better 
condition to do good work. What do you thing of that? 


VERMONT DAIRYMEN’S ASSOCIATION. 107 


Mr. Hoard.—I think it was scientific nonsense. 


Mr. Whitaker.—What will you think of it when I tell you that the 
man who made that statement was Professor Atkinson? 


That incident seems to me an illustration of the advance dairying 
has made during the last thirty years. At that time the greatest scien- 
tific men taught that idea which the common farmer knows to-day was 
simply nonsense. See how we have advanced! It is due to the different 
State dairy departments. In our form of government, with a national 
or federal government there is room for a national dairy division, and 
it can do certain things that the State alone cannot do by reason of 
their limitations. In the first place it can act as a sort of clearing 
house of information, circulating the knowledge and information that is 
the result of the experiments from the different States, and by the 
issuing of bulletins can tell us in New England of any practical work 
done by the Experiment Station in Wisconsin. 


If Dr. Hills gets hold of some new truth it can be disseminated 
through Wisconsin and the other western States in the same way. 

There are some things the national government can do which the 
State cannot. There are a great many problems that are not State 
issues, but are national in their character. In the past year the 
National Dairy Department has made six-month tests of the work of a 
number of different creameries; there were 500 of them in number, coy- 
ering nineteen States. It has tested some 730 samples of butter from 
eighteen different States and published the result of this census in a 
bulletin. Work of an interstate nature has been done and can be done 
in an effective way in studying the sale of milk in all the great business 
centers, and the department is now about to undertake some work in 
connection with condensed milk, where there is a fruitful field for in- 
vestigation. 

Professor Decker alluded to something the dairy division has done in 
the study of the effect of cold storage on the curing of cheese, which is 
something which will be of fational importance when the facts are 
fully worked out. 

The National Dairy Division has done excellent work in connection 
with the Army and Navy Departments in inspecting butter for the use 
of the army and navy, thereby furnishing the soldiers and sailors of the 
nation a better quality of butter. We feel the National Dairy Division 
has thus been of service to the American dairyman in extending the 
market for a first class product and seeing that the first class product 
is secured for the soldiers and sailors. 

The national department has done a great deal that no State can do 
in the matter of investigating foreign markets to ascertain the dairy 
conditions and in disseminating the information through this country for 
the knowledge of our American dairymen. So that you see, in addition 
to the wonderfully good work being done all over the country in the 
different States by the State departments, we have, as a climax, so to 
speak, the national department doing a great deal of educational work, 


108 THIRTY-FOURTH ANNUAL REPORT OF THE 


co-operting with, extending and emphasizing the work of the different 
State departments. 


Within a little over a year and a half a certain amount of executive 
work has been added by the national division by the passage of that law 
which ought to be of interest to a Vermont audience because that law 
is popularly known as the Grout bill, bearing the name of one of your 
most honored sons and one of your most useful representatives in 
Congress. It has added to the fame and glory of Vermont as a dairy 
State and the dairymen of the country will ever hold in grateful recol- 
lection the name of your representative in Congress, Representative 
Grout, who gave his name and an immense amount of work so long and 
faithfully to the bill. That bill was originally and primarily a bill to 
further restrict the dishonest sale of a fraudulent commodity. 


The work that was done for that bill by our friend, Governor 
Hoard, Mr. Knights and others was something that words cannot ex- 
press. One day I received a telegram from Mr. Knights saying the 
position of Senator Hoar was in doubt, and that he wished me to write 
to him at once. He sent me a lot of statistics with which to load my 
letter to convince the Senator of the necessity for the passage of the 
bill. There is no one in the country who holds Mr. Knights in more 
respect than I do, but upon that point I differed with him. My opinion 
was that with Senator Hoar a different line of policy was necessary, so 
I wrote him a letter discussing the question from the broad moral 
standard of a fraud that ought to be restricted and curtailed. I told 
him that a number of men had joined themselves together in a cor- 
poration to manufacture oleomargarine in Rhode Island—none of them 
were Vermont men, none had any interest in any other State except 
Rhode Island, but the corporation’s title was the “Vermont Manufac- 
turing Co.” That was a typical illustration of the nature of the oleo- 
margarine business from the Atlantic to the Pacific, men doing business 
in Rhode Island with the corporate title of the “Vermont Manufacturing 
Company.” The Senator voted for our bill. 

The oleomargarine people are a sly set of fellows. When the bill 
was in the process of passage they announced they had found out a 
certain butter known as renovated butter was being shown in a dis- 
honest way to a great extent. They thought that would throw a little 
dust in the eyes of the public and perhaps give some glory to them- 
selves, but our good friends, Governor Hoard, Congressman Adams 
and Mr. Knights, were not to be fooled in that way; they did not think 
because there were other sins it made the one of the oleomargarine 
people any less. So our friends took the oleomargarine amendment as 
to renovated butter and put it through alongside of the Grout bill, so 
we have now not only certain regulations relative to oleomargarine, 
but certain regulations relative to renovated butter, and under the law 
as it now is no renovated butter can be exported unless inspected by 
the Agricultural Department through its dairy division. As the result 
at least one shipment of renovated butter has been held up ana re- 


VERMONT DAIRYMEN’S ASSOCIATION. 109 


fused a certificate of export, and it was the most villainous compound of 
rancid butter and fish oil I ever got into my mouth. 


In addition to that, the dairy division of the Agricultural Depart- 
ment has to inspect all renovated butter factories so it will be certain 
that nothing but pure, wholesome raw material goes into the renovated 
butter. 


More than that, the Internal Revenue Department cares for nothing 
but revenue. When the revenue has been paid on a lot of renovated 
butter the Treasury Department is satisfied. The Agricultural Depart- 
ment goes further; asks if it is sold honestly; is it put upon the market 
with labels that will show what it is? The wholesale markets of the 
country have to be inspected to see that renovated butter is properly 
handled. I am glad to say that the Agricultural and Dairy Department 
work hand and hand in this matter on inspection, and each depart- 
ment reports to the other anything they find illegal, so the work of 
both departments is made more effective by the interchange of work 
and exchange of courtesies. Renovated butter in order to be sold has 
to have the stamp on the top of the box, and also the words ‘‘Renovated 
Butter” must be indented into the butter itself, and if it is printed the 
words renovated butter must be indented into each print, and the wrap- 
per around each print must have the word renovated butter, and it 
must be free of anything of a deceptive character. There is now a 
corps of dairy inspectors throughout the United States co-operating 
with the Internal Revenue Department in promoting an honest sale of 
renovated butter. This product amounts to 54% million pounds a year. 
During the first year that the law was in effect the increase over the 
previous year was purely a matter of estimate, because complete sta- 
tistics could not be obtained, but as near as we could get at it, the in- 
crease in the manufacture is about nine per cent., showing that the 
product can be honestly sold and can be sold in a way that con- 
sumers will take it, and there has been an increase in the sale. Reno- 
vated butter honestly sold is a legitimate product. It has been at 
some time the honest outcome of cows’ milk, and is honestly different 
from oleomargarine, which never was butter, was never intended to be 
butter, but was from the first a fraudulent article. Renovated butter is 
really butter and the process of renovation is an honest one. The 
dealers object to the word “renovated;” they wanted it purified or clari- 
fied or anything else. Seems to me renovated is a pretty good kind of 
a word. If we say a man is renovated it means he is a better man, and 
it is a compliment to pay him; but the word “renovated” in connection 
with trade creates an impression that its previous history was not at all 
wholesome, but under a proper name and devoted to a proper use it is 
not to be condemned. In a great many stores they keep two kinds of 
butter, the first quality and a second quality. The first quality is the 
best creamery butter, the second quality depends upon the under- 
standing of a second quality of butter; in most stores in Vermont it is 
poor butter; in some of the larger manufacturing towns in New Eng- 


110 THIRTY-FOURTH ANNUAL REPORT OF THE 


land the renovated butter takes the place of the second quality. I went 
into one of the stores in Lewiston, Me., and said: “What kind of butter 
do you keep?” The answer was: “Two kinds; creamery butter and 
farm butter,’ and the general idea in Lewiston was that farm butter 
was a kind of synonym for second class butter. Here is a chance for 
Governor Hoard to try and see if something cannot be done to remove 
the stigma from farm butter. There ought to be a second class butter 
in the market perhaps, but that that second class butter should be called 
“farmer’s butter” seems to me to be but little short of sacrilege. 

I will not detain you much longer with the dairy question, or what 
the dairy division of the Agricultural Department is doing. There is one 
other line of work that I have that is extremely pleasant. lt 1s a great 
pleasure and an honor to attend a meeting like this here in Burlington, 
with as large an audience as you have had, with the fine program that 
has been presented by you, and the great interest that has been shown, 
and to bring the greeting of the National Department of Agriculture 
to you, to express to you in emphatic terms the great interest it takes 
in your work here in Vermont, one of the best dairy States in the 
Union, and the department desires that you should feel it is in closest 
touch and sympathy with you. Do not look upon the dairy division as 
something way off in Washington that has no direct interest in you 
and your affairs, but the chief of the division is very anxious that you 
should feel he is working as hard as you can to be of practical service to 
you, to co-operate with you in any way that is possible and to receive 
any suggestions from you at any time. Thanking you, Mr. Chair- 
man, I will close. 

President Bruce-—We have a few minutes for discussion if you have 
any questions to ask. 

A Member.—I would like to ask the gentleman how we common 
farmers can obtain publications from Washington that would interest 
the farmers in their work? 

Mr. Whitaker.—One way is by writing direct to the Department of 
Agriculture, to be placed upon their mailing list; another way is to 
write to your Congressman and ask for some specified document. Con- 
gressmen are always glad to be called upon by their constituents to 
furnish them with documents. 

President Bruce.—We have another speaker ready to come before 
you, and I cannot introduce him because you all know him. He has 
spoken to you from this platform once, and you heard him last night. 
I am just going to stand up and tell you he is coming, and he is going 
to talk to you on “Dairy and Food Legislation.” 

Hon. H. C. Adams, M. C.—Do not think I am going to read the 
whole of this manuscript; I do not like to read an address; I do it 
sometimes because if I do not there are somethings I forget to put in, 
and I know you publish a report that has a wider circulation than this 
audience, and that becomes a part of the agricultural literature of the 
State: for that reason I have taken the trouble to write out what I am 
going to say to you this afternoon. 


VERMONT DAIRYMEN’S ASSOCIATION. EIEN 


Dairy and Food Legislation, 


Address of H. C. Adams, Madison, Wisconsin, delivered before the Annual 
Meeting of Vermont Dairymen’s Association held at Burlington, 
Vermont, January 7, 1904. 


This is an age of honesty and of fraud, of progress and of decadence, 
of Christianity and of infidelity. The warfare of arms seems to be 
nearly over. The struggle for individual gain and for commercial su- 
premacy by nations was never more fierce. The great battlefields of to- 
day are the world’s markets. The real kings are the sovereigns of indus- 
try. The steel battleships of civilized nations are built rather to protect 
trade than national honor. Human greed was never greater than now, 
and the intelligence that directs it never so great. Laws to compel 
honesty and decency were never so comprehensive as now, and the 
necessity for them was never so great. Modern invention has brought 
new blessings and given birth to new crimes. The burglar-proof safe 
is a wonder of mechanical skill, but the modern thief tears it to pieces 
with the harnessed power of electricity. The Red Cross and the 
Salvation Army follow suffering and poverty to battlefields and slums 
and municipalities hand over their government to public robbers. 

It is a busy age with startling contrasts of light and darkness, of 
good and evil. Here in the United States we are endeavoring to give 
the world a model in government. We are a long way from perfection, 
but we are doing some things pretty well. The strong arm of state 
and national law is being invoked more and more each year to stop the 
stupendous frauds of which manufacturers and dealers in food products 
have been guilty. There is no better field for legislative action. 

Every State in the Union now has dairy and food laws of more or less 
efficiency. Twenty states have dairy and food commissioners to enforce 
these laws. Food adulteration is always a fraud upon the pocket. It is 
often an assault upon the health. The man who buys pepper made 
largely of ground pepper shells is simply cheated out of his money. The 
man who buys milk preserved with formaldehyd is cheated out of his 
health. The purchaser of lemon extract that does not contain, as is 


TED THIRTY-FOURTH ANNUAL REPORT OF THE 


frequently the case, one drop of lemon oil is not poisoned; he is only 
robbed of his money. But when he buys fruit preserved with salicylic 
acid he risks both money and health. 


The appalling increase in food-adulterants in the last twenty years 
has made an imperative necessity for stringent food laws. 


F. N. Barrett, editor of the American Grocer, stated to the Commit- 
tee on Interstate Commerce of the last Congress that the 80,000,000 
people of the United States consume each year $8,000,000,000 worth ot 
food and drink. This statement was based upon an average individual 
expenditure of $100 for each person. He stated that 2 per cent. of this 
amount is paid for adulterated foods, which would make the annual cost 
of adulterated foods in the United States $160,000,000. Dr. Wiley of the 
Department of Agriculture, upon several occasions has estimated that 
5 per cent. of all foods consumed in this country are adulterated. This 
estimate would make the total cost of our annual adulterated food pro- 
duct $400,000,000. It has been estimated by other officials of the 
Department of Agriculture that each year there is sold in the United 
States 2 per cent., or $160,000,000 worth, of foods adulterated in such a 
mianner as to be injurious to the public health, and that other forms of 
adulteration not injurious to health, but dishonest because of being 
falsely labeled or deprived of their natural purity, would make the totai 
extent of food adulteration each year 15 per cent., an estimate which 
would make food adulteration in this country cost the enormous amount 
of $1,400,000,000. 


All the figures given are mere estimates, but, judging from the re- 
ports and statements of the various food commissioners of the United 
States, the men who are thoroughly familiar with the practical side of 
the grocery trade, and from my own personal knowledge obtained 
through eight years of administration of the dairy and food laws of 
Wisconsin, I am satisfied that the statement of Dr. Wiley is conserva- 
tive and approximately correct. 

Tea has been adulterated, coffee beans made out of rye paste creased 
and colored to look like the real thing, flour adulterated with white 
earth, candy with the same material, common spirit vinegar sold for 
cider vinegar, a riot of adulteration in all forms of spices, butter adulter- 
ated with water, casein, lard and tallow; smoked hams that smoke never 
touched and which obtained their color and flavor from a poisonous 
solution called ‘liquid smoke;” baking powders with labels written by 
the prince of liars, cream colored artificially and preserved by rank 
poison; sausages made of stale meat unfit for human use, brightly col- 
ored by an injurious preservative; maple sprup made out of brown 
sugar and a beautiful label; New Orleans molasses as nearly like the 
genuine as a decrepit negro would be like the Venus of Milo; milk, the 
special food of babies and invalids and the universal food of the people, 
diluted, skimmed and poisoned; veal from calves killed within forty- 
eight hours after birth; cheese robbed of butter fat and filled with hog 
fat; canned goods full of water and injurious preservatives; artificial 


VERMONT DAIRYMEN’S ASSOCIATION. 113 


eggs accompanied by an artificial cackle; adultered beer, adultered whis- 
key, adulterated wines, adulterated drugs; cottonseed oil sold for olive 
oil; honey mixed with glucose; lard containing caustic lime, starch, 
steerin and cottonseed oil; peas colored with poisonous copper—nearly 
everything which can be used for drink or food has been sold to the 
American people in recent years under the name of pure food products. 

I embody herewith a statement prepared by the Department of 
Agriculture and incorporated in the report of the Committee on Inter- 
state Comerce of the last House of Representatives, which gives a list 
of foods which are adulterated and the deleterious ingredients which 
enter therein, and which also gives the articles which are introduced 
into these foods merely for the purpose of commercial fraud: 


THIRTY-FOURTH ANNUAL REPORT OF THE 


114 


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THIRTY-FOURTH ANNUAL REPORT OF THE 


I16 


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117 


VERMONT DAIRYMEN’S ASSOCIATION. 


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THIRTY-FOURTH ANNUAL REPORT OF THE 


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VERMONT DAIRYMEN’S ASSOCIATION. 11g 


This statement gives a list of the principal foods and separate 
classifications of those adulterants which are injurious and of those 
which are merely commercial frauds. The adulterants which the De- 
partment of Agriculture has classified as deleterious are mainly preserv- 
atives and coloring matters. 


The use of preservatives in food has rapidly increased in recent years, 
and has excited general interest and discussion. To use a common 
phrase, they are used to “make food keep.”” They destroy ferments and 
stop decay. They are a product of chemical skill. The most common 
preservatives are boracic acid, formaldehyd, salicylic acid and saccharin. 
These appear in the market under many fanciful names. The Depart- 
ment of Agriculture report upon the food laws of European countries 
says the sale of foods containing preservatives is prohibited in Austria, 
France, Hungary and Roumania. Beverages containing preservatives 
are prohibited in Belgium, Switzerland and Germany. Salicylic acid in 
food is prohibited even in Buenos Ayres. Holland does not permit this 
acid in beer, and Spain forbids it in wine. Generally European countries 
legislate against the use of antiseptics in food. Many American States 
have followed their lead. The hearings before Senator Mason’s com- 
mittee and before the Interstate Commerce Committee of the last 
House of Representatives were largely devoted to the question of 
preservatives in food. Authorities in both this country and Europe 
differ as to the effect of these preservatives upon health. Dr. A. B. 
Prescott, Dean of the School of Pharmacy, University of Michigan, 
says their use should be prohibited or labels should be required when 
used. Dr. Wiley concurs in this opinion. Professor A. S. Mitchell of 
Wisconsin regards them as dangerous to the public health. Numberless 
authorities can be cited in support of this position. It seems reasonably 
clear to the average man that a chemical agent which will destroy the 
ferments of decay will also tend to destroy the digestive ferments and so 
retard the digestive processes. There are also medicinal effects of which 
the medical profession, as a rule, does not approve. This is certainly 
true, that antiseptics are a Godsend to the thriftless and the unclean. 
The milkman who in a dirty barn milks a dirty cow with dirty hands 
into a dirty pail can put a few drops of formaldehyd into his milk and 
make it keep longer than that of his competitor who is scrupulously 
clean in all the details of his business. The men who handle meat 
products can restore discolored and tainted meat through the saving 
grace of antiseptics. The oyster, torn from its ocean bed by the rude 
hand of man tries to get even by going off flavor and is quickly brought 
around to purity and sweetness by heroic doses of boracic acid. Chemi- 
cals in candy, chemicals in fruits, chemicals in meats, chemicals in 
vegetables, chemicals in butter, cream and milk. 

If antiseptics are a good thing, the American stomach ought to be 
well preserved. As a matter of fact, it ought to be lined with asbestos 
and ornamented like a drug store. 

There is not a food product made that requires preservatives, with 


120 THIRTY-FOURTH ANNUAL REPORT OF THE 


oe  —————— 


the possible exception of some kinds of meats and beer intended for 
export to tropical countries. The agencies of heat and cold are the 
natural preservatives. Refrigeration, pasteurization and sterilization 
will do the work without risking human life. Dr. Wiley has begun the 
work which must be done to make a complete demonstration of the 
effect of preservatives in food. He systematically fed a number of 
young men for several months upon food which each day contained a 
quantity of boracic acid. The results have not been announced. They 
cannot be conclusive until experiments have been performed with 
invalids and children. Health and strength can resist and throw off 
poisons. Weakness and sickness invite their ill effects. The poisoned 
milk which would kill a baby might fatten a healthy man. 

The public health would not suffer if antiseptics in food were wholly 
barred. Commercial and trade interests are thoroughly alive to this 
part of the pure food question and to a considerable extent will fight 
for the right to use preservatives. State and Federal law should pro- 
hibit their use except in the cases indicated. 


With no restriction of law, the honest producer and the honest con- 
sumer would be at the mercy of the dishonest scoundrels who trifle with 
the public health, corrupt the channels of trade and rob the people. It 
all the States would pass stringent pure food laws and enforce them 
there would be little need of national legislation. But strong laws and 
vigorous enforcement are the exception and not the rule. The State 
laws vary in text, and when alike are subject to different interpretations 
by the different officers who administer them. Wisconsin, Minnesota, 
Michigan and Illinois have practically the same laws upon this subject, 
but the rulings and practices of the different food commissioners vary 
to such an extent that some of the wholesale houses in Chicago which 
deal in food products have their goods sorted and different sections of 
their stores labeled: “These can go to Wisconsin,” “These can go to 
Michigan,” or “These can go to Minnesota,” as the case might be. 

The States where these laws are administered suffer constantly from 
the indifference or inefficiency of their neighbors. The city of Chicago 
floods the northwest with adulterated foods. That enterprising town can 
make more pure Vermont maple syrup in a week than the State of 
Vermont can make in a year. It can produce as much imitation butter 
in a year as is sold of the pure article from all the cows of New England. 

A national pure food law would stop interstate commerce in adul- 
terated foods. It would do this if properly drawn and administered. 
With a strong national act in operation the States would be protected 
from the flood of adulterated goods from other States and could easily 
take care of their domestic manufacturers. As it is now, a food com- 
missioner finds a retailer selling a prohibited food product. The retailer 
is arrested and fined. He may be absolutely innocent of any inten- 
tional wrong. He may have bought the goods of the manufacturer in 
perfect good faith, but the manufacturer, who is the real offender, lives 
outside the State and is beyond reach. It seems harsh, but the retailer 


VERMONT DAIRYMEN’S ASSOCIATION. I2I 


must be punished because it is the only way in which the law can be en- 
forced. A national law would reach the man who makes the goods. 

This subject has been before Congress for nearly thirteen years. 
Senator Paddock introduced a pure food bill in 1891. Up to the present 
time at different sessions of Congress there have been introduced forty- 
three pure food bills. 

In the last Congress a measure known as the Hepburn bill passed the 
House and died in a Senate committee. Mr. Hepburn will endeavor to 
secure the passage of his bill the present session, and Senator Mc- 
Cumber has introduced a similar measure in the Senate. These bills are 
both seriously defective. Each provides that the work shall be done 
under the direction of the Secretary of Agriculture, which is right; but 
that the executive head of the pure food division shall be the chemist 
of the Department of Agriculture. 


A national food law is one of wide importance. It will affect every 
food manufacturer in the country, every dealer and every man, woman 
and child who eats or drinks. The choice of an executive officer should 
not be confined to the gentleman who happens to be the national chemist. 
Ordinarily the training of a chemist is not that which specially fits him 
for executive functions. It so happens that Dr. Wiley, the present 
chemist, is a man of broad culture and of general accomplishments, but 
we have no assurance that he will live forever, and his successor might 
be entirely unfit for handling a work that would go into every State 
and Territory, dealing with lawyers and courts and great business in- 
terests and the construction of statutes. 


It is urged that there is a prejudice against the creation of new 
offices. That is true. But it will cost no more to do the work oi a pure 
food division with new men occupying new offices than to take the force 
now employed in the division of chemistry, divert their time and talent 
to pure food work and thereby make necessary the appointment of new 
men to old places. If the work is done as it should be done, it will cost 
a large sum of money. No subterfuge of placing the work in the 
hands of the present officials of the Department of Agriculture will 
fool anybody. The department officers have all they can do now. 
They are doing it well and are earning the gratitude of the country. 
No money can be saved by placing them in a new field of action. 
The necessity of a national pure food law is great enough to warrant a 
large expenditure of money. We spend enough upon one battleship 
that will probably rust upon the waters to enforce a national food law 
for ten years. We can afford to protect the public health. We cannot 
afford to let deception and fraud prey upon the rights of either pro- 
ducer or consumer of food. The great agricultural interest which will 
be specially affected by this legislation need not be particularly meek 
in making its wants known to Congress. It furnishes the larger part of 
the votes and the larger part of the political morality of this country. 
The farmer does not bear all the burdens of the world, as is sometimes 
said, but he carries his share, and when he finds one that a law can 


122 THIRTY-FOURTH ANNUAL REPORT OF THE 


lighten without damage to any legitimate interest, he should not pray for 
it; he should respectfully demand it. This country is not so poor that it 
cannot afford to compel honesty in trade so far as that is possible. 

A national food law should be so well drawn that it would serve as a 
model for State legislation, and thus tend to secure uniformity in State 
laws. It should be as specific as possible, and should contain in the 
act itself branding requirements for every kind of food known. This 
would distinctly advise the trade of the requirements of the law and 
would not subject dealers to the varying interpretation which a law of 
only general character might receive from the officers who adminis- 
tered it. 

The power of Congress to pass such a law is established by that 
provision of the constitution which gives congress authority to regulate 
interstate commerce. If “regulation” means anything it means that 
congress can determine what articles shall or shall not be transported 
from State to State. It may be, and will be, urged that this is practically 
an exercise of police power by the general government, a power which 
the constitution reserves to the States. But the constitution gives to. 
Congress certain specific authorities, among them the right to regulate 
interstate commerce, and reserves all other rights to the States. Be- 
sides, the states can only exercise police powers within their own boun- 
daries, while interstate commerce covers the nation. 

The federal government has already entered the field of national 
food regulation in the pure flour law, the oleomargarine law and the 
branding law which prohibits the introduction into any State or Ter- 
ritory from any other State or Territory of any dairy or food product 
that is falsely labeled as to the State or Territory where produced. This. 
last act was passed to secure to Vermont only the name of Vermont 
maple sugar, for instance; or to New York the fame of her apples, or 
to California the reputation of her wines, or to Florida her valuable 
trade-mark of “Florida Oranges,’ or to preserve to each State ex- 
clusively the State name for its food products, and not permit Missouri 
to label her windfalls of turnippy Ben Davies apples “New York Pip- 
pins,’ and shut out Chicago from labeling a mixture of glucose and 
burnt sugar “Vermont Maple Sugar.” 


The filled cheese law was an exercise of the taxing power of the 
government to limit or stop a fraud. The markets of this country and 
Europe were being flooded with cheese made out of skim-milk and 
lard, and offered and sold for full cream cheese. The descriptive 
word “Filled” was used because the cheese was made from milk that 
had been skimmed and the place of the removed butter fat filled or 
partly filled with neutral oil or lard. Our local trade was demoralized 
and our cheese reputation blackened in every European market. 


I drew and presented to the Wisconsin Legislature, under direction of 
our State Dairymen’s Association, a bill absolutely prohibiting the 
manufacture and sale of filled cheese. The bill became a law. At that 
time I was Dairy and Food Commissioner of the State. “wo hundred. 


VERMONT DAIRYMEN’S ASSOCIATION. r22 


filled cheese factories were in full blast in Wisconsin. Within six months 
every factory had been driven out of business. 

Hon. S. A. Cook, Congressman from my State, introduced a bill 
into Congress taxing filled cheese one cent per pound and imposing 
license fees upon retailers, jobbers and manufacturers. It was bitterly 
fought. In the course of the contest I went to Chicago, bought a cheese 
labeled ‘‘Beaver State Full Cream Cheese,” had it analyzed by our 
state chemist, A. S. Mitchell, secured his affidavit to the fact that it was 
a filled cheese, took the cheese to Washington and placed it upon the 
table of the Committee on Interstate Commerce shortly after an at- 
torney for the filled cheese interests had finished an argument in 
which he claimed that filled cheese was honestly labeled and sold for 
exactly what it was. The ob ect lesson presented of a filled cheese 
labeled “Full Cream” was rather damaging to his case. It is proper 
to add that one of the members of the committee expressed his sur- 
prise that the cheese was solid. He said that he had supposed that a 
filled. cheese was a cheese with the inside cut out and the space filled 
with newspapers and old shoes. I discovered then, as I have observed 
since, that members of Congress do not know everything. 


The pure flour law was passed because corn flour was being mixed 
with wheat flour and that wheat flour was being further adulterated 
with white earth shipped from the southern States in carloads. Adulter- 
ation of this article had become so common that the National Millers’ 
Association was up in arms. Our foreign trade was threatened. The 
President of the Millers’ Association testified before the Congressional 
committee that unless Congress taxed adulterated flour he would be 
compelled to make it himself to hold his trade; that the lower prices of 
his dishonest competitors were robbing him of his customers and that 
in self-defense he must make as cheap an article as anybody. A law 
was passed taxing mixed flour four cents per barrel. Vhe tax was 
nominal, but the law required branding, which enabled purchasers to 
know what they were getting. Letters from great flour firms in 
Germany, France, England, Holland and Belgium published in the re- 
port of Senator Mason’s food investigation committee in 1900, indicate 
strongly the great benefit of the law in its effect upon our flour trade 
abroad. The amount of flour exported in 1896 was 10,000,000 barrels. 
In 1900, two years after the passage of the law in question, our flour 
exports were 15,000,000 barrels, and last year they reached a total ot 
20,000,000 barrels. Adulteration of flour with North Carolina white 
earth has been stopped and the mixing of flour greatly diminished. 

Aside from any moral question, it pays to be honest. 

The oleomargarine law of 1900 increased the tax upon oleomargarine 
artificially colored to resemble yellow butter from 2 to 10 cents per 
pound. It diminished the tax upon uncolored oleomargarine from 2 
cents to %4 cent per pound. It increased the burden upon the fraudulent 
imitation. It diminished the tax upon the legitimate article. Retail 
licenses for dealers in uncolored oleomargarine were cut from $40 to 


124 THIRTY-FOURTH ANNUAL REPORT OF THE 


$6 per year. The measure was enacted after a great contest running 
from the Fifty-sixth to the Fifty-seventh Congress. The entire country 
became interested in the discussion. The agricultural interest was 
almost solidly for the bill. I presented to the House Committee on 
Agriculture a petition for its passage from 133 agricultural papers. The 
National Dairy Union, of which Governor W. D. Hoard was President, 
and Charles Y. Knight of Chicago Secretary, scattered 3,000,000 pieces of 
literature advocating the 10 cent tax. 


The oleomargarine people claimed that the dairymen were trying to 
destroy their industry, and that the proposed law would destroy it. 
Both statements were untrue. The dairymen wanted to tax the fraud 
out of oleomargarine. The oleomargarine people wanted to keep it in. 
The dairymen did not object to the sale of oleomargarine under its own 
name and color. They did object to a cheap counterfeit masquerading in 
the markets in the livery of butter. In the beginning there was little 
sentiment in the House for the bill. In the end it passed that body by 
100 majority. The Congressmen had heard from their districts. If 
there is anything that can turn seven thousand somersaults in a minute, 
it is a Congressman whose constituents go after him. We were entirely 
right in our contention from every standpoint and it was very annoying 
to have members of Congress say, as some did when the vote was 
taken, that the bill was a fraud, but they voted for it because the cow 
could control more votes than the steer. It is always exasperating to 
hear wrong reasons given for the right things. The South opposed the 
bill. The members from that section imagined it to be a blow at the 
cottonseed oil interest, when, as a matter of fact, it would touch it lightly 
if at all. And, more than this, the dairy interests of the south and the 
interests of consumers greatly outweighed the value of all the cotton- 
seed oil that goes into oleomargarine. The southerners also have a lin- 
gering reverence for their old hobby of State rights, and do not like 
an additional exercise of Federal power in the States unless there is an 
appropriation for something like the improvement of the Mississippi 
river, a New Orleans Exposition or the destruction of the boll weevil 
in Texas. Constitutional quibbles usually fade in the effulgent splendor 
of an appropriation. As in 1886, when Hatch of Minnesota, that grand 
old Democrat, made his splendid fight that placed the first oleomargarine 
tax laws upon the statute books, the friends of the counterfeit succeeded 
in getting a large support from labor organizations. This was possible 
because the labor organizations were deceived as to the possible effect 
of the law. It was a spectacle for gods and men to see a representative 
of a labor organization from Pennsylvania standing before the Senate 
Committee on Agriculture and reading an alleged argument against 
the bill, which had been written for him by an oleomargarine lobbyist. 
He could hardly read it, mispronounced some of the words and caused 
consternation in the ranks of the lobby. One manufacturer expressed 
his disgust to me with a profanity which cannot be repeated. 


If there is any class of men which is surely benefited by the 10 cent 


VERMONT DAIRYMEN’S ASSOCIATION. 125 


tax law, it is the laboring men. When oleomargarine is colored it is 
sold at the price of butter, or nearly at that price. When it is uncolored 
it is sold at an oleomargarine price. The uncolored article is of the 
same quality as the colored. It is just as nutritious. It is just as good 
in every way. The only difference is nobody can be fooled into paying 
more than it is worth. The representative of labor was in effect arguing 
that the wealthy oleomargarine manufacturers should not be stopped in 
their practice of cheating the laboring men by selling them a mixture 
of beef fat, hog fat and cottonseed oil so colored that they would buy it 
for butter. And he was claiming this privilege for his gay deceivers as 
one of the natural rights of men. Oh Labor, what follies are committed 
in thy name! 


One word went into the oleomargarine law which should not be 
there. It is “artificial.” The law provides that the ten cent tax shall be 
paid upon all oleomargarine which has mixed with it any artificial 
coloration which causes it to look like yellow butter. The word 
“artificial” was put in upon the insistence of Senator Foraker of Ohio, 
who threatened to oppose the bill if the change was not made. The Senate 
was evenly balanced and the friends of the measure were compelled to 
accept the amendment or see the bill defeated. It-makes no difference 
whether oleomargarine is colored naturally or artificially. If it is made 
to look like butter to the extent that the average consumer is apt to be 
deceived by its appearance and buy it for butter, it is a fraud. It should 
make no difference whether the color is caused by a drop of aniline dye 
or a bucketful of yellow beef fat. The word has proved a bonanza to 
the legal fraternity, and it has caused a great amount of costly litiga- 
tion. 

Immediately after the law went into effect the manufacturers of the 
counterfeit undertook to evade it. With ample means to employ the best 
chemical and inventive talent, they endeavored to color their product 
in such a way that it would not be artificial coloration within the mean- 
ing of the law. They undertook to color it by mixing with butter that 
was highly colored with butter color and by the use of palm oil, a deeply 
colored oil of which only a small portion could be used. The Com- 
missioner of Internal Revenue, Mr. Yerkes, decided both methods to be 
unlawful, and the lower Federal courts sustained him. Four of the cases 
have been appealed to the Supreme Court. They were argued last 
month and a decision may be handed down at any time. 


The constitutionality of the taxing clause of the act of 1886, with the 
amendments of the act of 1902, is attacked. The first three cases were 
criminal prosecutions under the law of 1902, instituted in the U. S. Dis- 
trict Court for the Northern District of Illinois. One case has gone up 
from the District Court of the Southern District of Ohio, and turns upon 
the question as to whether or not oleomargarine under the law of 1902 
can be colored by the addition of butter containing artificial butter 
color. This is the first time that the constitutionality of the act of 
1886 has been attacked in the Supreme Court of the United States. The 


126 THIRTY-FOURTH ANNUAL REPORT OF THE 


claim of the oleomargarine manufacturers that under the law of 1902 
they can introduce into their product butter color through the agency 
of butter is absurd upon its face. The law distinctly prohibits any 
artificial coloration in the oleomargarine. If artificial coloring gets in 
there through the medium of any agency the law is plainly violated. 

One of the cases is based upon the claim of the manufacturer that 
the use of palm oil in oleomargarine is not artificial coloration. From 
the evidence presented it is shown that the particular sample of oleomar- 
garine in question was made according to the following formula: 

3 lbs. oleo oil. 

1 lb. 2 oz. neutral oil. 

2 Ibs. cotton-seed oil. 

1 lb. 14.5 oz. milk. 

lbs 45ozasale 

1.5 oz. palm oil. 

Total, 9 Ibs. 6 oz. 

There seems to be plenty of salt in this compound, but I take the 
formula as given in the brief submitted by the government. In the 
compound named there is a total of 160 ounces, only 1.5 ounce being 
palm oil. This is tess than 1 per cent. of the entire amount. Palm 
oil is a product of the fruit of palm trees, and is chiefly used in the 
manufacture of soap, candles and axle grease. It has a deep red or 
orange color. When fresh it has a sweetish taste; when older it has 
a rancid and unpleasant smell. The introduction of this oil into olea- 
margarine could have no other purpose than that of coloration. 

The decisions of the lower courts will undoubtedly be sustained, as 
it is clearly a correct construction of the law to say that it prohibits the 
introduction of anything into oleomargarine solely because of its color- 
ing properties and that butter color, whether introduced into the oleo 
compound alone or with the respectable companionship. of butter, is 
artificial coloring just the same; and further, that palm oil is a detri- 
ment to oleomargarine and would not be used except for its color 
property. 

If the Supreme Court should make an adverse decision, it would be 
necessary to make another fight in Congress to strike the words 
“artificial coloration” out of the law. 

The operation of the law has entirely disproved the prophecies of its 
enemies. It was claimed that it would utterly destroy the oleomargine 
business with its millions of invested capital. According to the report of 
the Commissioner of Internal Revenue for the year ending January 30, 
1903, there are 26,586 licensed manufacturers and dealers in this country 
making and selling oleomargarine. There are 31 factories in 12 States. 
The production of the uncolored article for the year ending January 
30, 1903, was 67,573,689 pounds. Colored oleomargarine, upon which the 
10 cent tax was paid, was produced to the extent of 5,712,257 pounds. 
The total product for the year was 72,285,946 pounds. This does not look 
as if the industry had been destroyed. The previous year production 


VERMONT DAIRYMEN’S ASSOCIATION. 127 


reached 126,000,000 pounds in round numbers. That year was excep- 
tional. The manufacturers crowded production to the fullest extent in 
order to get their product on the market before the ten cent tax law 
should go into effect. The reduction in annual product caused by the 
new law is apparently 53,000,000 pounds; 67,000,000 pounds of uncolored 
oleomargarine made and sold in a single year in spite of the fact that 
the oleomargarine lobby told Congress that nobody would buy the 
uncolored article. Not only that, but the 67,000,000 pounds were sold to 
the poorer classes in this country for five and six cents per pound less 
* than if it had been colored. The people who wanted a cheap substitute 
for butter got it. It carried a white face and was not as good as butter, 
but it was honest. It carried no yellow flag, claiming the cow as its 
mother, but stood upon its merits as lard and tallow and cottonseed 
oil and moved into the society of legitimate products acknowledging the 
parentage of hogs and steers. 


There is a place for oleomargarine. Nobody disputes it. It is not as 
digestible as butter, but it can be digested. It costs less than butter. 
But it has no moral rights in the market when it is a deceptive counter- 
feit of a more generally desired and more valuable article, and it should 
have no legal rights. The ten cent tax law was intended as a prohibition 
upon butter counterfeits colored to look like butter. The taxing power 
of the government was invoked to stop a fraud, and it has pretty nearly 
stopped it. The American courts have fairly grounded the principle 
which lies at the base of the anti-color laws of the States. These laws 
are not class legislation. It is true that all these laws have been passed 
in obedience to the demands of the farmers of the country, but when 
they reach the courts they are beyond the reach of class appeals and 
are decided upon constitutional grounds and the principles of the com- 
mon law. The Supreme Court of Ohio, the Supreme Court of New 
York, the Supreme Court of Pennsylvania, the Supreme Court of 
Missouri and the Supreme Court of Minnesota have affirmed the 
constitutionality of the laws of these States which flatly prohibit the 
manufacture and sale of oleomargarine colored to look like butter. 
The farmer has a right to demand protection from fraudulent com- 
petition. It is exasperating to be told in Congress and elsewhere by 
men who are sincere that we are asking for class legislation. If there 
is any class of men that does not seek and does not get class legislation, 
it is the men who till the soil of the nation. A wave of rage and disgust 
ran along the line of metropolitan dailies from the Atlantic to the 
Pacific when the last Congress failed to yield to the oleomargarine lobby 
and stood up squarely for honesty in trade. The farmers were charged 
with having looked after their own interests, and for once the charge 
was true. The men who make 1,500,000,000 pounds of honest butter 
every year by hard work were tired of the competition of a dishonest 
product, costing less than half as much per pound and stealing the 
color of butter for the purpose of robbing the purchaser. 

Talk about class legislation! The law against picking pockets is class 


128 THIRTY-FOURTH ANNUAL REPORT OF THE’ 


legislation designed to land pickpockets in the penitentiary en masse. 
The farmers have a profound respect for the rights of any class of 
men. As a class they never have and they never will ask for protection 
against any legitimate competing interest. If there are any noles made 
in the constitution through class legislation it will not be done by the 
men who milk cows, plow their fields, eat their dinner in the middle af 
the day and go to bed at nine o’clock at night. The flags of national 
danger are not waving upon the farm. They float over the palaces of 
millionaires and above the centers of trade and commerce and political 
life. The contending forces of wealth, unparalleled in all the ages, ~ 
gigantic combinations with the financial resources of an empire domi- 
nate to a startling degree the legislation of the country. 


The patriotism and wisdom of our people will solve the problems 
that are presented by organized labor on one side and organized capital 
on the other. But the bed rock of national safety is the farmer. He 
knows what it means to have property, and he knows what it means to 
be compelled to work when tired and hungry. He will treat capital 
fairly and labor fairly, and both labor and capital should be fair to him 
when he demands honest competition in the markets. He has a clear 
right to demand, and should demand, of State and national Legislatures 
such laws as will tend to make pure our food products. The farmer is 
the primary producer of all foods. He should fight for the integrity 
of his products. Not only that, but the farming population is the great- 
est consuming class in the country. A farmer not only wants his 
butter and flour sold upon their merits, but he wants to know what he 
gets when he buys sugar, and tea, and coffee, and vinegar, and spices, 
and baking powder, and syrup, and canned fruits and meats. But for the 
legislation of the last ten years this country would have been literally 
flooded with food adulterations, and the farmer would have been the 
principal victim in health and pocket. And yet when we try to stop 
cheating in food products by the passage of effective laws, we are 
charged with asking class legislation. 

The present Congress will consider and possibly pass a national food 
law. The manufacturers of dishonest foods will fight it. They will have 
friends in unexpected places. There was never a fraud on earth that 
did not find defenders in the ranks of honest men. The men who 
make preservatives will fight it. Some of the great meat packers will 
be against it. The liquor interests will fear it. It will have ostensible 
friends who will seek to emasculate it with weak and inefficient pro- 
visions. It will be opposed on the ground of expense by men who 
swallowed the Panama canal scheme with its appalling climatic and engi- 
neering difficulties, its certain cost of hundreds of millions and its 
international complications, without a murmur. It will be objected to 
on constitutional grounds by men who crucify the constitution every 
time they run for office. It will be supported by men who want the 
offices provided for and by men who want a good law. This first class 
will be a dangerous friend. The last class can pass the bill if it will go 


VERMONT DAIRYMEN’S ASSOCIATION. 129 


to work and make Congress understand that the people want it. The 
time has not yet come in this country when a lobby is stronger than an 
aroused public sentiment. It does not take much to whip an army that 
is asleep. Let simple justice be done our farmers in this matter. They 
have deserved it. The farm has given to the country the great bulk 
of its statesmen. The master minds of the professions, of finance and 
of trade have come from the country. The farmer boys whipped the 
regular soldiery of Great Britain in the Revolution, went down to the 
silent city by thousands at Shiloh, in the Wilderness and at Gettysburg 
and upon every battlefield of the nation proved their love of country by 
their blood. 


Nobody ever heard of farmers defying the law. They are the 
respecters of law and its defenders. They should be alive to the rights 
as well as to the duties of citizenship. A farmer ought to know the 
details of the business. He should obey the law. But, more than this, 
he should make himself felt in the making of the law. He is not a good 
citizen unless he does. He is part of the law-making power in theory, 
and he should be in fact. One ward-heeler can sometimes make more 
noise and command more influence than one hundred thousand farmers 
who are “too busy to fuss with politics.” This government cannot be 
safely handed over to professional politicians. Many of these gentlemen 
are entirely worthy of respect and confidence. But this is not an 
oligarchy. The fountainhead of government in this country is in the 
homes of the people, and there should be life and interest there about 
public questions. 

This government will become ideal when every citizen performs all 
his duties as a citizen. When that time comes there will be no 
“problems of municipal government,” questions as to how the people can 
be protected from public robbers. The rascals are not in the majority. 
When every man takes part in the primaries of his party, all parties will 
nominate men of character for office. If this is not true, government 
by the people is a failure. 

In conclusion, we want in the States food laws which shall stop the 
sale of foods and drugs that endanger the public health, and which shall 
compel all food products to be sold for exactly what they are. In the 
nation we want the strong arm of Federal authority used to stop inter- 
state commerce in all forms of food except those which are wholesome 
and honest. The farmers of the country can bring about these results 
if they will exercise their power. 


Professor Hills—I want to say amen to every word but one that 
Mr. Adams has said this morning. Speaking of preservatives, he 
said they were a God-send to the thriftless and the unciean. Those 
things come from perdition, and not from God. They are not God- 
sent for the thriftless, but perdition-sent. Dr. Wiley states that thus far 
there have been no experiments upon babes, but, nevertheless, there 
came to my knowledge, and I speak earnestly, because I know her and 
know the father, I have known of an experiment upon a babe with 


130 THIRTY-FOURTH ANNUAL REPORT OF THE 


some of these embalmed milks. A friend of mine in Massachusetts had 
a thriving child and circumstances compelled it to be placed at about 
six or seven months of age upon milkman’s milk. He wrote to me 
and I told him (he was in a city near Boston) to go around among 
the milkmen in that vicinity, visit their stables, tell them what he 
wanted, pick out a cleanly stable, a cleanly man and offer him a special 
price for milk for the child. He did so, and picked out a man who 
guaranteed pure milk, showed him the stable, and that was clean, and the 
child was put upon the milk. The child seemed to do well for about a 
week, and then I got word the babe was having a bad spell of indiges- 
tion. The father sent me a specimen of the milk, and that milk kept in 
the laboratory where the temperature was 90 degrees, kept five days 
without souring. If that child had been continued on that milk tor a 
month she would have been in her grave to-day instead of being a 
well, healthy child. There is an infant experiment that I can swear to 
absolutely; I know to the very bottom of the fact. I told that to my 
class in college, and I believe a thing of that kind should always be 
made public. Those things are not God-sent; they come from way 
down below. 

Mr. Adams.—The words “God-sent” in this connection were used 
ironically. I am against the whole business from top to bottom. A 
friend of mine, a doctor who was one of the most skillful physicians in 
Madison, had a child who was being brought up on a bottle, as most 
babies are now, that became sick and the doctor could not make up 
his mind what the trouble was. The child grew worse and worse and 
finally he took a sample of the milk and brought it to my office, and 
I found that it contained formaldehyde. The milk was changed and the 
child recovered in a week. A gentleman slapped me on my back on 
the street one day and said: “I want to shake hands with you.” I said: 
“What's the matter with me?” He said: “Nothing the matter with you; 
you saved the life of my child.” I said: “How was it?’ He said: 
“You arrested my milkman; I had a sick baby, and it got well on the 
change.” There is a tendency to put preservatives in milk, and that 
ought not to be permitted in any State in the Union. 

Mr. Hitchcock.—If there is no further discussion of this paper, I 
would like to say that the Commiftee on Resolutions is prepared to 
report. 

President Bruce.—We will listen to the report of the Committee on 
Resolutions. 

Mr. Hitchcock.—The Committee on Resolutions as appointed were 
Mr. Adams, Mr. Vail and myself. The committee have been unable to 
confer with Mr. Vail. If any thing in this report is contrary to his un- 
derstanding he will now have a chance to say so. 


VERMONT DAIRYMEN’S ASSOCIATION. 131 


Resolutions. 


At the close of this, the thirty-fourth annual meeting of the Vermont 
Dairymen’s Association, its members desire to give public expression 
of their deep appreciation of the numerous courtesies extended by the 
good people of Burlington, and of the aid given by all towards increasing 
the pleasures and benefits of the gathering, and especially they desire to 
convey to his honor, the Mayor of Burlington, their sincere thanks for 
his untiring efforts which have contributed so largely to the universally 
recognized success of the meeting. 

They express the feeling of loss they feel in company with all the 
citizens of the State, at the recent death of the venerable Stephen 
Thomas of Montpelier, who was one of the first few individuals to 
contribute and aid, as a member, our organization at its feeble begin- 
ning. They also mourn the loss of other members who have during 
the past year ceased to be of this world. 

The members of this Association further place upon record their 
unanimous wish that the Legislature of the State at its next session 
shall make such an appropriation as shall provide and equip a building 
at the State University and Agricultural College which shall not only be 
adequate for the needs of the college in carrying forward the work of 
instruction in the various departments of agriculture, and especially in 
dairying, but also fairly represent upon the University grounds the most 
important industry of the State. To this end they urge upon the farmers 
that they investigate the work now being done at the college and 
thereby gain a better understanding of present needs and future possi- 
bilities of benefit in Vermont. 

M. A. ADAMS, 

EV ATIC 

id. EVM CIEK OOO 
Committee. 


132 THIRTY-FOURTH ANNUAL REPORT OF THE 


Mr. Hitchcock.—I want to say in regard to the resolutions, the work 
is mine, and I feel a great many may think I have overstated the case, 
that I have been extravagant, but I have endeavored to make this reso- 
lution extremely moderate; make it such that any man throughout the 
State who knows anything about the subject can go the whole length 
of it. 

I want to say that this resolution will probably be varied in the 
records of the Association, but the members of the Dairymen’s Asso- 
ciation of Vermont, if they see fit so to do, have it in their power to 
become missionaries in their homes to extend the knowledge of what 
this college is doing for Vermont and what it can do if its hands are 
upheld. With that knowledge extended through the State, the result 
will be more far reaching than if the thing is left simply to the action 
of the Legislature without any impression from outside. If the Legis- 
lature can be made to know what the intelligent farmer or intelligent 
dairyman of Vermont knows I think something can be done in this 
matter. 

President Bruce.—You have heard this resolution; what will you 
do with it? 

Mr. Aitken.—I move you, sir, that the resolution be accepted and 
adopted. 

Motion seconded, put to vote and carried and the resolution was 
adopted. 

Dairyman.—I wish to say I think this resolution is mild enough. I 
have got some boys growing up that I want to have come to the 
dairy school by and by, and I want it to be something where they will 
learn something, and I am willing to go to the bottom of my pocket to 
help support it. 


VERMONT DAIRYMEN’S ASSOCIATION. Daa 


‘ 


THURSDAY P. M., JANUARY 7, 1904. 


President Bruce.—Ladies and Gentlemen: As it is past two o’clock 
and we are obliged to commence in order to get through for the four 
o’clock train that leaves over the Rutland road, and 4:30 train over the 
Central Vermont, I will not wait any longer, but will introduce Mr. 
Van Dresser, whom you all know, who will speak to you on the 
“Selection and Conformation of the Dairy Cow.” 

Mr. Van Dresser.—Mr. Chairman and Brother Farmers: I am in 
touch with the dairy cow; I am in touch with the farmer of to-day, 
because I am a farmer myself, from my early boyhood I have never 
done anything else but farm. I know what farmers have got to contend 
with; I know the thought that is required for the dairy business to 
make a profit out of the enterprise, for that reason I am here. I am 
here to accomplish a purpose, and I hope that I may do it. We have got 
more or less to contend with, we people of the East. You would be 
surprised to know what a competitor the State of Minnesota is. A 
few years ago they raised nothing but wheat in that State. I have 
been in every large town in the State of Minnesota to speak upon the 
dairy interests of that State. A few years ago they thought it was 
impossible to raise wheat any longer; they could not do it with profit; 
they must change their tactics, and they went into the dairy business. 
It was a new enterprise and they had no ruts to be lifted out of, and in 
ten years they have won laurels for themselves and laurels for the State. 
In the Paris exhibition they walked off with the premium of the world, 
and their butter to-day in London markets brings two cents a pound 
more than any other that they compete with. 

So you see last year in Freeborn county alone they shipped to that 
city in competition with eastern butter $100,000 worth per month, 
$1,200,000 worth per year. Thirty-seven factories never closed their 
doors a single day during the year. That means something. That means 
that we must wake up to our duty. 

I am in touch with the dairy cow because she paid for a Hor for my 
brother and me. I have a right to love her and respect her. It is said 
that no human being receives credit for more than two original ideas 
during his entire life. The mind is developed by the interchange of 
thought, by the interchange of ideas, by coming together as we have 
this afternoon for the purpose of talking matters over, pertaining to 
our business, and in that way new veins of thought are developed, new 
enterprises engaged in and we are better prepared to fight the battle of 
life as the days come and go. That is the object of the great grange 


134 THIRTY-FOURTH ANNUAL REPORT OF THE 


organizations of this world to-day. God bless the grange in that re- 
spect to-day. It is a power behind the throne, thank God. 

Now I am in touch with the dairy cow because she is the foster 
mother of the human race. Her milk is perfect food for the support of 
human life. Now, here is her milk, her cream, her horns and her 
hide, every portion of her body you can utilize for a purpose. ‘fhe 
dairy cow is the power which enables us to support our children, clothe 
and educate them; she is a mortgage lifter; she is a public and private 
benefactor. How is she treated as a rule for what she has tried to do 
for the human family to-day? Often in the months of November and De- 
cember she goes right out on the cold, frozen sod to lie there until 
morning; oftener allowed to lie upon the cold floor during the winter 
months without bedding. That is all wrong. It is a duty that dairy- 
men owe to themselves and to their families to better that condition. 


About twelve years ago the milk production in the State of New York 
was only 3,000 cows, and only 250 pounds of butter to a cow. Look 
and see the strides we have made since that time. Inside of ten years 
we have developed the milk flow, increased the flow over 1,400 pounds of 
milk per cow in the State of New York and with it 700,000 dairy cows. 
Ve think the people of the State of New York have every reason to 
feel proud of the stride we have made. 

God in his wisdom created the lower animals in a troubled state for 
us to develop intelligence; now if we are not intelligent we do not fill 
the place God designed us to fill, Farmers, let us give this thing a 
thought to-day. So many people in the different States are keeping 
more dairy cows than they can afford, which runs them in debt and 
brings general ruin. If to-day just half of the dairy cows were sent to 
the slaughter and the balance were better kept and looked after and 
more judgment used in feeding and treating, how much better it would 
be for us all that are interested in this work. The dairy cow stands be- 
fore man as an open book. We have the power to conceal our imper- 
fections; the dairy cow has none. 

Look at the well known Jersey cow that went to the front by making 
963 pounds of butter in 355 days. Look at Pauline Hall, the well known 
Holstein! No other cow has produced 1,153 pounds of butter in 
365 days. When the news struck Holland she lifted up her hands 
and said, ‘““America is ahead.” Breeding is in its infancy and the end is 
not yet. There is something for you to do, brother farmers, at the 
opening of the twentieth century, that is to develop the dairy cow. What 
has been the trouble with the farmer so many years? Why have not 
they given this dairy cow more thought? It is this: We farmers as a 
rule are working too hard; we go to bed tired and get up before we are 
rested, and when a man is physically exhausted his mind is mentally 
impaired. You know it is true he cannot put his thoughts into action 
and manage his business in such a way that it will be to his financial 
good. You remember in your boyhood days it required muscle to 
swing a scythe. Here at the opening of the twentieth century what of 


VERMONT DAIRYMEN’S ASSOCIATION. 135 


the agricultural implements of the age, what of the dairy appliances of 
the hour! Farming is made comparatively, easy; you know that is 
true. What shall we do? Let us use the tools, let us exercise the 
muscle less and the brain more, because it is beneath the brow that 
contains the brain, that touches the button, that lifts the lever, that 
moves the machinery of the world. The dairy cow is the machine. She 
was made for a purpose, to transform food into milk and butter and the 
dairyman should see that his cow transforms the largest amount of 
food into milk and butter with the least waste possible. Let us study 
her conformation and look her over a little and be satisfied in our 
minds what constitutes a dairy cow. 

There she stands. What are her requirements? Her head should be 
symmetrical; her eyes full and expressive; head small, ears of a medium 
size, hair plentiful, nostrils large, mouth and lips broad and heavy, just 
like mine. She should be of the right shape. Her neck should be 
thin; she should be low on the ground, deep through the heart, ribs well 
curved from the shoulder, and large at the hips; that gives ample room 
for the storage capacity. That is what is needed in the dairy cow. 
Broad across the hip; if they are narrow, there is not room enough for 
the udder, and as they go through the pasture it swings to and fro, 
their movements are hampered and they will not give as much milk as 
they should. We once had a Holstein that during the months of July and 
August we had to keep in the stable because her udder became so 
chafed in walking. We should have an open conformation for the 
dairy cow, a close conformation for the beef cow. It is impossible to 
do good dairy work witha beef structure; you cannot do it; it is contrary 
to the law of the breed—an open organization for the dairy cow. When 
your calf develops into motherhood it will carry a large udder. It 
requires a heavy udder cord to hold the udder to the body. If it is a 
little cord when the calf develops into maturity it will have a small 
udder. Now, the udder should be large and teats of medium size, and 
well set along the udder. Here comes the mammiliaries; the larger 
they are the more milk veins and the greater number of holes at the 
end of the veins the better the cow. Her skin should be of medium 
thickness; take hold of the skin and pull it out and let it snap back; 
if it is life-like and elastic, you can make no mistake. 


Now, what shall we do under the circumstances. I told you what 
we can do. I do not want to tell you farmers you cannot succeed unless: 
you breed thoroughbred cattle; but there is one thing we can do: We 
want to weed out the scrubs, keep the best calves. Scrub company is 
the worst any one was ever in. I am going to say to the fathers and 
mothers here to-day, if you have got a son or daughter going into scrub 
company keep them out of it. It is so with scrub cattle. If you have 
got some that it does not pay to keep, weed them out or they will be the 
ruin of those you have got. I know by experience if you have got a lot 
of scrub cows everything else is scrub. A thoroughbred scrub is the 
worst thing you could have. Now, what shall we do when we feel the 


136 THIRTY-FOURTH ANNUAL REPORT OF THE 


necessity of breeding better stock? We must weed out the scrubs, get a 
thoroughbred sire and breed up. The sire is the most important part of 
your herd; they are the progenitor of so many cows in one season, while 
the cow can only present her qualities to one calf during the season. 

I was speaking one time in the State of New York, speaking on this 
very subject and a gentleman sitting in the rear oi the hall came for- 
ward when I got through talking and said to me, I live eight miles 
away, but I want you to go home with me to dinner. He said he had 
eight two-yearold heifers that had become mothers, and he said farming 
didn’t pay. He said thirty years before that his mother said it was 
dangerous to be alone, and he took to himself a wife, and his tather 
was so pleased that he purchased for him a farm and paid two-thirds 
down and put the other third on a mortgage. Since that time he had 
never been able to pay anything but the’ interest. He had raised a 
family, they had all gone to the city and he and his wife were alone, and 
he said farming didn’t pay. 

I drove up there and he let the animals out into the yard, and I 
looked them over carefully. I said to him: ““What did you breed these 
calves from?” “Oh,” he said, “I have got a dandy sire; he has gota 
pedigree that reaches over into the old world.” I looked this sire over 
carefully. I examined his mammillary veins and could not find them. I 
said: “All he can do is to reproduce himself, and from nothing, nothing 
comes.” That was a thoroughbred scrub. That farmer in the afternoon 
got up in the audience and said he never knew the sire had mammillary 
veins. Been in the dairy business all those years and never knew that. 

If the farmer is not in love with the dairy cow, then for God’s sake 
quit the business, for he will never succeed. If it is the pride of your 
heart to feed your cattle carefully and watch their growth; in that way 
you will succeed. 

Here is the sire; his head is symmetrical, broad through the eyes, 
ribs well sprung. We say we sell the scrubs, we purchase a thoroughbred 
sire. JI never was over thirty miles from home before we purchased 
thoroughbred cattle. 


I myself was a scrub from the start—just simply ate, and slept, and 
snored, and repeated it. With all these characteristics the animal must 
be chock full of constitutional vigor; then he has the power to impress 
his qualities upon his progeny. Now, we say we have got that sire home. 
What does that mean? That means better care, better thought than you 
have ever given one before, because that is worth something; you put 
more value on it. We are not apt to take any great care of anything we 
put no value on. That is the trouble with real estate to-day. We think 
so little of what we have got. You want to think a good deal of what 
you have got yourself; if you don’t, nobody else will think much of it. 
You take a man who does not think much of himself, then everybody else 
despises him. That is too bad. 

After you fetch that animal home and care ior him during the winter 
you await the result. By and by a calf is dropped. The boys come to the 


VERMONT DAIRYMEN’S ASSOCIATION. 137 


barn and say it is a great improvement. We used to raise a small race 
of cows just because they were on earth. We drew the milk and fed 
it from habit. I want to tell you, brother farmers, I believe the destiny 
of a calf is decided previous to its birth, while carried by its mother. 
We say this morning there are two calves dropped. The first thing 
we do when there is a calf there is to turn it on its back and examine 
its udder. If it has got four well placed teats and two rudimentaries, all 
the better. Then we let the little thing get up and we open its mouth; 
if it has got eight well developed milk teeth that calf is well born. 
A calf well born is more than half raised. That calf is hungry. Now, we 
go and draw the milk from the udder into the pail and with a little 
persuasion the calf will begin to drink. That is the kind of a calf to 
raise. A calf of that description is more than half raised. Here is the 
other calf born the same morning; turn it on its back and look at its 
udder and then you open its mouth; it has only got two little bits of 
milk teeth through the gums. That is a fool calf; you can’t afford to 
raise it. We get down and draw the milk from the udder. That calf 
will occasionally come up to the pail and turn its nose back and take 
hold of the rope; you let loose its halter and it turns its nose up; you 
double its nose into the bottom of the pail and the milk flows all over 
you. You have all been through it. I said to-day it will drink, to- 
morrow it is indisposed, troubled with indigestion. What was the 
mother? That mother did not have constitutional vigor enough to 
fully develop that calf during the period of gestation, and it was born 
weak in constitution, and that is the trouble all over the United States, 
and the thoroughbred breeders all over the United States are largely to 
blame to-day; they are so anxious to get their money back that they will 
keep anything and palm it off onto us farmers who are ignorant of the 
business. 

The calf wants something besides teats; it wants constitutional vigor, 
and it wants individuality. Be careful and get an individual calf that will 
do you good, because if you put your heart on a breed and then your 
love turn to hate you will never have confidence in the breed again. 
What we want to do is this: Only keep the calves that have digestive 
power, feed regularly what it does digest and that is all; the balance 
will take care of itself. If the human mother did not watch her baby’s 
digestion—and so many mothers do not—what is the result? Trouble. 
Just so is it with the dairy calf. ; 


After these calves are born only keep those strongest in constitution 
with a power to assimulate. Take them and put them into a separate 
building and go and examine them carefully. First fix your attention on 
the eye. Ifthe eye is open and they are well apart, turn the ear back and 
see if it is soft and moist; the indication of the butter fat. If the ribs are 


open and far apart, then look for the milk teeth. Then put the best calf 
in a stable by itself. 


Now, there is the fellow (of course he isn’t here) who because he 
does not succeed in life he wants to lay it to religion. Now, when you 


138 THIRTY-FOURTH ANNUAL REPORT OF THE 


get home and he comes to you and tries to buy stock call him in and 
sell him those calves before he leaves the barn, while you keep the best. 
He would buy the same thing anyway; that is his nature. This is a good 
business proposition: Sell off the poor stock, keep the best and breed 
up. You have heard of Mr. Cook, who milks 125 cows, in the State of 
New York. He has thribbled the milk flow of the 125, getting 8,488 
pounds per cow on an average. Ten years ago the average was only 3,000 
pounds per cow. He has assisted nature. 


Be careful in selecting, weed out the inferior ones, and have a 
thoroughbred sire. 

My grandfather was born and raised in the land of Holland, and he 
moved to Schenectady, N. Y. My grandfather told me of the beauties 
of Holland, its wonderful dykes and windmills, and he also told me of the 
pretty girls of Holland. After that I wanted to see something from 
Holland besides my grandfather, and I did, and among them was the 
Holstein cow. Brother farmers, I said “open organization for the milk 
cow, close organization for the beef cow; one pulled apart, the other 
driven together.” Take the Ayershire cow, the Herford and the Hol- 
stein; let them drop their calves this morning, and you take them and 
put them into winter quarters and give them a grain ration. What will 
the Herford do? She will apply the grain ration to building up her own 
system and will starve her calf. She was bred that way. What will 
the Ayershire cow do? She will go to work the other way; she will 
give you ten to twelve thousand pounds of milk at the expense of her 
system, give up her all to the life of the calf, and you are the richer 
by it. 

Speaking of Holstein cows. A few years ago my brother and I at- 
tended a fair at Albany, in the State of New York, and there we saw 
a herd of Holsteins, the first I ever saw, and from impulse I rushed up 
and put my arm up and hugged her. My brother and I were in trouble. 
We had worked on the farm from the time I was twelve years old; 
hired out in one place and then another, turned right out in the cold 
world. My brother worked too, and we saved our money and finally 
we purchased a farm, the one I own now, two miles out of Cobleskill, 
for $14,250, and we were in debt $6,500. We took our milk to the 
cheese factory. When the year came round, with all our economy, we 
could not pay our interest. That meant something. Then we talked 
it over and the girl wife said: “We will try and help you through har- 
vest and see if we cannot get along next year better, and when the 
spring opened and the grass was ready to cut my wife put herself into 
the mowing machine and mowed day in and day out; my brother’s wife 
looked after the domestic cares and between meals used to help us un- 
load. And there we were, with the mortgage looking us in the face, 
and when the year came around and we could not pay our interest my 
brother and I sat down and cried together. We had to change our 
tactics. We went down to Albany to see the cattle; we had no money to 
buy cattle, and I said we will make an auction and we will sell every 


VERMONT DAIRYMEN’S ASSOCIATION. 139 


mother’s son of them, and we scraped the money together, and we 
put another mortgage on the farm for $1,050, and we went to Utica and 
we went to a breeder of Holstein cattle. We told this man how we 
stood financially, and he gave us the worth of our money. We supposed 
a cow was a cow, but we found out there was a difference in cows. 
Nobody knew what we had done except our wives and one hired man; 
he told some one, and while we were away the neighbors found it out. 
An old man who lived near us came along to offer sympathy to our 
poor little wives, and told them the boys were fit subjects for a lunatic 
asylum. In a few days we came home and our wives came down to 
meet us and told us what had taken place there, and what had been said. 
After supper my brother and I took the lantern and went out into 
the stable and looked over our investment with more confidence 
in it than ever before. We shook hands in that stable and said 
if God would spare our lives and we kept our health we would lift that 
indebtedness before those old men died, and we left the building that 
night with what we called the Eureka stock farm, owned by the 
Van Dresser Brothers, with two mortgages upon it, and we came up 
out of the earth. 


Now, brother farmers, in the old way we could not pay our interest; 
in the new way in nine years we lifted the indebtedness and the home 
was ours, thank God, before those old men died. Brother farmers, I am 
not here in behalf of the men whose early years have been made easy. 
Nay, verily, I am here in behalf of the man that hardly knows how to 
keep the wolf from the door. God knows, that man has got the tender 
side of my heart. I know how you have to work to lift the indebtedness 
and pay for the home. I am here to encourage you and to say to you 
that history repeats itself. Farming is on the boom; every man has 
employment that wants it; you have every reason to rejoice and be glad; 
let us go to work and toil intelligently and we can put the products of 
our farm on the markets of the world. Where are your boys to-day? 
Do you realize the boys of to-day will be the farmers of the future. 
If you want to keep your boys on the farm interest them in the work, 
talk over your farming interests with them, listen and try to enjoy their 
company and they will have confidence in you. Fathers give your sons 
the right hand of fellowship, encourage their interest in dairy work. 


Brother farmers, I want you to so care for the little ones and that 
when your work shall be done they will be ready to take your place 
in the world and do their duty as you shall have done yours; that your 
flocks may be large, your farms fruitful, your storehouses overflowing 
with milk and butter; that the children gathered around your hearth- 
stone and playing upon the green hills may in the years to come rise up 
and thank God that they were born on a farm and taught to live and 
know themselves as they should. 

President Bruce.—Ladies and gentlemen, I see that the chief execu- 
tive of our commonwealth is with us and I trust he will talk to you a few 
minutes. 


140 THIRTY-FOURTH ANNUAL REPORT OF THE 


Governor McCullough.—Ladies and Gentlemen: I have been repaid 
for coming up here in listening to the very interesting, effective and able 
address of Mr. Van Dresser. I have been the loser by reason of the 
indefiniteness of my friend, Mr. Aitken, who wrote me a letter a few 
days ago saying that the convention of the Sugar Makers, Dairymen, 
Horticultural and Foresters’ Associations was to be here from the 5th 
to the 7th, and wound up by saying there was to be a banquet to termi- 
nate the meeting, and I came to the conclusion that the banquet was 
on this evening instead of last evening, and I am the loser by either 
his mistake or my own. I am the loser in more respects than one. 
I started from the Atchison meeting yesterday about six o’clock in the’ 
evening and going up on the electrics at the north end of New York at 
night the cars are always crowded; going down in the morning they are 
crowded: this car I was on was packed. I got up between Thirty-third 
and Forty-second streets and I saw a young lady standing, I beckoned 
to her and as I got up she sat down. I tried to elbow my way out. 
When I got near the door I wanted to go through I thought some one 
tried to stop me, and when I finally did get out my purse was gone and 
I came very near not getting here at all. I was a loser in more re- 
spects than one. When I got here I looked across to see if Congress- 
man Foster was here; I did not see him, but I saw Congressman 
Adams and probably he will tell Foster this story. Mr. Aitken asked me 
to come up here and told me I would have the pleasure of listening to 
Governor Hoard, Congressman Adams, Mr. Van Dresser, Professor 
Decker and all the others and wound up by saying: “Besides all that, 
Congressman Foster is going to preside at the banquet; don’t fail to be 
heres 


Well, I had known Brother Foster. I wish he was here; I was think- 
ing of it coming up on the train; that is the reason I am stating it now. 
I had known him from his youth up, as an able lawyer, as an able 
financier. I had known him as the ablest Congressman of this State, 
with perhaps the exception of Haskins. I had known him, as he used to 
express it, as one of the most influential men of the lower House of 
Congress, the ablest body on earth, as Adams would agree (unless 
Proctor or Dillingham was here), but I had never known Brother 
Foster as a dairyman, although I had been with him at several con- 
ventions of this nature, and at one time I had thought he was not so 
well posted as I was because he said: “Mr. McCullough, I wish you 
would tell me—I know a good deal of Jerseys, Holsteins, Ayershires, 
etc., that Mr. Van Dresser has been talking about—but I wish you 
would tell me which breed he said was the best milk producer.” I an- 
swered readily; I told him I believe it was either the Shropshires or the 
Chester Whites. He said: “There is Mr. Spear and the maple sugar 
makers. Now I see different sized maple sugar cakes all over the 
table and I suppose the size of the cake depends upon the size of the 
maple tree, but I would like to know what kind of a tree the sap comes 


VERMONT DAIRYMEN’S ASSOCIATION. I4I 


from?” I said: “Why, you ought to know; of course sap comes from 
saplings.” 

Then he said: “There is Mr. Hitchcock; he is a breeder of fine stock; 
can you tell me anything to say about the best feed for stock?” And I 
said: “I really don’t know much about feeding stock, but to my sor- 
row I have learned from some of my Wall street friends a good deal 
about watering stock.” 


He said: “There is Mr. Aitken; he wants to talk about the Shrop- 
shires, Southdowns, Merinos, etc., and I want to give him a good send 
off; what shall I say?” I told him I did know something about shearing 
myself, and I thought the best time for that was when the bulls and 
bears were around. 

Ladies and gentlemen, I have talked nonsense long enough; I am 
only to speak two or three minutes I believe. I agree with Mr. Van 
Dresser that the agricultural is the most important calling in the world. 
You agriculturalists really are the kings of America. It is estimated, I 
think, that from one-third to four-tenths of the people of this country 
of the States and of the Territories, belong to the agricultural calling. 
That from twenty-five to thirty-five millions of the seventy-five millions 
are in some way or other interested in the tilling of the soil. From the 
soil is drawn the wealth of this nation. You talk about the great 
United States Steel Corporation that troubles the dreams of some of our 
good people. My friends, the United States Steel Corporation, great 
as it is, with its 350 million now of preferred stock, with its 550 millions 
of common stock, its 312 millions of first mortgage bonds, and its 250 
millions of second mortgage bonds, and about 15,000 millions of dollars, 
what is that? It is all selling for about half that now. My friends, the 
corn crop and the hay crop of last year will buy all the steel securities 
at par, will buy them twice over at their selling value to-day. Your 
cotton crop, your wheat crop will buy all those securities at their selling 
value; then you will have 250 millions over in your pockets for pin money 
and for the ladies. 


Mr. Wilson says, take the principal crops of this country and their 
value last year amounts to three billion, five hundred millions of dol- 
lars. Five times as much—and this is only one year’s crop—five times as 
much as the selling value of all the securities of this tremendous cor- 
poration. 


Gentlemen, farmers, you could catch the United States Steel Cor- 
poration, this sea serpent, if you were to try, and throttle it in a moment. 
You farmers could put a hook in the nose of this leviathan and drive it 
to the top of Mt. Mansfield if you wished. It is the agricultural interest 
in this country that is the great over-reaching, over-shadowing interest. 
We used to hear a great deal about the home market during the political 
campaigns; it is the greatest market of the world; the market that 
absorbed something like 90 per cent. of the agricultural products. We 
are a manufacturing people too, and our manufacturing interests are the 
largest in the world; our country, too, has become the grocery, as it has 


142 THIRTY-FOURTH ANNUAL REPORT OF THE 


the counting-house, of the world. Our manufacturers send great ship- 
loads of steel rails to Austria, Japan, through the Asiatic countries. A 
few years ago they underbid London for rails for the underground 
railroad, underbid Holland for steel bridges for her dominion. The 
American bicycle, the American typewriter and the American sewing 
machine entered and took possession of Germany, England and mo- 
nopolized their markets; but, my friends, while it is true that our manu- 
facturers stand upon such vantage ground, it is because of the coal 
and the iron and the steel within our country, and they have what they 
need in unlimited quantities and can furnish them in unlimited quanti- 
ties; this is what makes the manufacturies great. But, gentlemen, the 
real kings are not cotton, steel, iron, but wheat, corn and hay. They 
are kings; they are the real kings. 

As Mr. Wilson says, the balance of trade against this country of our 
manufactured exports and imports was 860 millions. We bought more 
manufactured things than we sold, notwithstanding we had these ex- 
ports. Our luxurious people in the United States bought 860 million 
dollars’ worth more than they sold; but with your corn, cotton, wheat 
and agricultural products, you sold four billion five hundred million more 
than you bought of merchandise from the other countries. That shows 
the importance of the agricultural interests in the United States. I 
shall talk no longer of your calling; it is impossible, my friends, to 
magnify it; it is impossible to exaggerate it. The farmers of America 
are the sovereigns; they are the political sovereigns of the country. Ii 
tne tarmers of this country are prosperous the government is safe and 
secure; if they are rich, the government is strong and healthy. My 
friends, the tillers of the soil are the pillars of the Republic, and as 
Mr. Van Dresser said, there is a joy in the ownership of a piece of the 
soil, in the ownership of a piece of Mother Earth, that no one else can 
know. The farmers and agriculturalists founded this nation; love of 
liberty and love of property, too, is what brought your ancestors across 
the waters of the Atlantic to the shores; love of liberty and love of 
property is what planted your fathers up and down the Vermont val- 
leys and on these hillsides. 

My friends, in conclusion, the same love of liberty and love of prop- 
erty is what will preserve you and bless you and your posterity and will 
make and continue to you and to them for the years of the future a 
free and contented and happy people. I am glad to have had an op- 
portunity to look into your faces and to say these things to you. 

President Bruce.—The thirty-fourth annual meeting of the Vermont 
Dairymen’s Association is now adjourned. 


VERMONT DAIRYMEN’S ASSOCIATION. 


LADIEY AUXILIARY. 


143 


The special meeting of the Woman’s Auxiliary to the Vermont 
Dairymen’s Association, was held in the parlors of the Van Ness House 
at 1.30 P. M. January 6, 1904. 

The meeting was called to order by the President, Mrs. R. B. Galusha, 


who offered prayer. 


The records of the last meeting were read and 


approved, after which the President made a few remarks on the duties 
and associability of our Association, then introduced Mrs. C. C. Gates 
of North Hartland, who gave a “Talk on Birds.” 
The meeting adjourned until 9 A. M. Thursday, January 7, when the 
following officers were elected for the ensuing year: 
President, Mrs. Etta Le Page, Barre, Vt. 
Vice-President, Mrs. M. L. Aseltine, North Fairfax. 
Secretary, Mrs. Edna S. Beach, Charlotte. 
Names of new members for 1904: 
Mrs. W. S. Robie, Franklin, Vt. 
Mrs. Inez Scribner, Charlotte, Vt. 


Mrs. 


F. B. Dutton, Woodstock, Vt. 


Meeting adjourned to meet at the place decided upon by the 
Vermont Dairymen’s Association. 


Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 


EDNA S. BEACH, Secretary, 
Charlotte, Vt. 


LIST OF MEMBERS OF WOMAN’S AUXILIARY. 


Margaret M. Reed, 

Mary H. Pitkin, 

Carrie A. Nelson Shackford, 
Annie Dodge, 

Mary A. Smith, 

D: D. Howe, 

Mary R. Ralph, 


Burlington 
Marshfield 

Ryegate 
Morrisville 
Morrisville 
Burlington 
Brookfield 


144 


Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs. 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Miss 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 
Mrs, 


Mrs, J. E, 


THIRTY-FOURTH ANNUAT, RRPORT OF THE 


A, L. Walker, 
Elinor T, Clark, 
E, P, Carpenter, 
S. J. Hastings, 
F, S, Collins, 
George Crane, 
Cod. Sell 

Ly Rk. Jones, 

C, M, Winslow, 
J. O, Sanford, 
Mary Kibbe, 


Louis W. Clark, 
A, B, Manchester, 
T. F. Betterley, 


C, A. James, 


Alvira A, C, Ware, 
Sarah J. R, Whitman, 
C, D. Hazen, 


Jennie Bronson, 
Ida M, Pierce, 


Jennie L, Brock, 
rr, GG. smith, 
M,. W, Clark, 


John Smith, 


Jennie S, Bentley, 


M. A. Curtis, 

M. B, Fuller, 

C, E. Martin, 

E, W. Smith, 

EK. R, Towne, 

R, B, Galusha, 

H,. M. Crane, 

O, T, Sunderland, 


M. L. Aseltine, 
Elma Eldred, 

KE, M, Denney, 
Fanny A, Drew, 

C. H. Higgins, 
Alma IF, Waters, 
Mary A, Brackett, 
Genevieve S, Davis, 
Bessie HH, Strong, 
S, A, Vail, 

I, C, tloughton, 

L. F, Bickford, 
L. H. Davis, 


Bass, 


South Woodstock 
Brooktield 
Waterford 
Passumpsie 
Burlington 
Wilmington 
Hardwick 
Burlington 
Brandon 
Stamford 
Brookfield 
Brookfield 
Randolph 
Brattleboro 
Cornwall 
Brattleboro 
Brattleboro 
Wilder 
East Hardwick 
Barttleboro 
Barnet 
Pletcher 
Williston 
Newbury 
St, Albans 
Georgia 
Georgia 
Rochester 
Berkshire 
Waterbury 
South Royalton 
St, Albans 
Georgia 
airlax 
Sheldon 
Montpelier 

St, Johnsbury 

St, Johnsbury 

St, Johnsbury 

St. Johnsbury 
North Pomlret 
Thompson, Conn, 
North Pomiret 
Lyndon 

Bradford 

Barre 


West 


East 


North 


Randolph 


Mrs. 
M PS; 
Mrs. 
Mrs. 
Mrs, 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs, 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs, 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Miss 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Mrs. 
Miss 
Mrs, 
Mrs. 
Mrs. 


VERMONT DAIRYMEN'S ASSOCIATION, 145 


Edward C. Smith, 
Jennie S. Wood, 
Sophia B. Craddock, 
Ella A. Eames, 
Almira L. C. Robbins, 
Susan F. Lowe, 

H. D. Thayer, 

M. I. Reed, 

W. C, Cushing, 

A. A. Mason, 

E. B. Batchelder, 
Callie S. Talcott, 
aoeti Lyster, 

M. B. Leach, 

W. S. Hastings, 
TAS Leary, 

PP. B. B. Northrop, 
W. H. Whitcomb, 
Isadora A. Candon, 
Mary H. McCormick, 
Etta W. LePage, 
Winnifred Sprague, 
Ida H. Read, 

G. E. Davidson, 


A. Elizabeth Sherburne, 


F. M. Bigelow, 
Elizabeth B. Lund, 
Sarah J. -Rice, 
Edna S. Beach, 

A. M. Bell, 

Della J. Gile, 
Annette M. Sherwin. 
T. E. Donahue, 

D. G. Donahue, 
Lottie A. Terrill, 
Sarah D. Coburn, 
Phoebe C. Adams, 
S. C.. Pike, 

J. A. Nesser, 

Alice W. Colby, 

J. A. Kelton, 
George Cochran, 
E, C. Hillis, 

Mabel F. Coburn, 
J. A. Coburn, 

H. H. Templeton, 
Rogene E. Herrick, 


St. Albans 
Winchester, N. H. 
Brattleboro 
Brattleboro 
Brattleboro 
Brattleboro 
Brattleboro 
Vernon 

Vernon 
Townshend 
Townshend 
Williston 

St. Johnsbury 
Essex 

St. Johnsbury 
Jericho 
Sheldon 
Jericho 
Pittsford 
Rutland 

Barre 

East Brookfield 
Shelburne 
Newfane 

North Pomfret 
Essex 
Burlington 
Burlington 
Charlotte 

East Hardwick 
Morristown 
Hyde Park 
Hinesburg 

East Charlotte 
Morrisville 

East Montpelier 
Stowe 
Marshfield 
South Burlington 
West Berlin 
East Montpelier 
Ryegate 

North Montpelier 
East Montpelier 
East Montpelier 
East Montpelier 
West Milton 


THIRTY-FOURTH 


ANNUAL 


REPORT OF THE 


L. A. Gilman, 
F. W. Ayers, 

. C. W. Guernsey, 
F 
A 


. T. Hutchinson, 


5G lelenlk 
Min, Gr beck 
. Oliver Drew, 


. Alice M. Carpenter, 


Es Riwssell 
Oe e ameter. 
. H. Brown, 


. Leonora H. Mimms, 


1 Gou@anGates: 

. Cyrus A. Bump. 
. W. S. Haynes, 
7 AS Js Elaynes, 


Miss Nellie Bradley, 


5 1b, Ik. IBirae 

. Edward Nichols, 
5 ID. IS. IBteull, 
We OueBaind: 

_ Jel, Ib, Wwhiinslong 
. R. S. Wetmore, 


Randolph Center 
Essex 
Montpelier 
Worcester 
Putnamville 
Morrisville 
South Burlington 
Cambridge 
Shrewsbury 
Montpelier 

East Montpelier 


41 High St. St. Albans 


N. Hartland 
W. Salisbury 


Middletown Springs 


12 E. Washington St., Rutland 


72 Liberty Ave., Rutland 


N. Clarendon 
Bridport 
Rutland 
Pittsford 

N. Clarendon 
Pittsford 


VERMONT DAIRYMEN’S ASSOCIATION. 147 


LICENSED OPERATORS OF THE BABCOCK TEST . 


The following list shows the names, addresses and license numbers of 
parties who have been licensed between March 22, 1903, and March 10, 
1904, in accordance with Section 2 of No. 81 of the Acts of 1898. The 
names, addresses and number of parties licensed prior to March 10, 1903, 
will be found in the twenty-ninth, thirtieth, thirty-first, thirty-second 
and thirty-third reports of this Association. 

Section 2. Each and every person who, either for himself or in the 
employ of any other person, firm or corporation, manipulates the Bab- 
cock test, or any other test, whether mechanical or chemical, for tne 
purpose of measuring the contents of the butter fat in milk or cream as 
a basis for apportioning the value of milk or cream, or the butter or 
cheese made from the same, shall secure a certificate from the superin- 
tendent of the dairy school of the University of Vermont and State 
Agricultural College that he or she is competent and well qualified to 
perform such work. The rules and regulations in the application for 
such certificate shall in no case exceed one dollar, the same to be paid 
by the applicant to the superintendent of the dairy school and be used 
by the superintendent in meeting the expenses incurred under this sec- 
tion. 


Post-office License 

Name. address. number. 
Harry B. Bailey, Coventry, 464 
Orville W. Baker, Plainfield, 465 
H. E. Blaisdell, Wells River, 482 
J. 2. Brady, St. Albans, ATT 
B. H. Brown, Waterbury, 478 
Ed. A. Buck, Walden, 479 
Chas. M. Bull, Tinmouth, 456 
Deh. Butman: East Thetford, 470 
Walter H. Colby, Lunenburg, 463 
J. F. Cowern, Charlotte, 466 
F. H. Dunham, East Corinth, 459 
Frank A. Ellison. Charlotte, 467 
W. J. Erwin, West Berkshire, A76 
James M. Erwin, North Sheldon, 473 
Arthur Flory, Fair ITaven, 461 


148 THIRTY-FOURTH ANNUAL REPORT OF THE 


. Fowler, 
. Gage, 
. Helyar, 
 ABGON 
. McLam, 


Oss ie 
Bl a > 


Re Bee eaveys 
John Perrault, 
Herman Pouliot, 
J. A. Ramsdell, 
Gi De Smead: 
M. H. Whitney, 


Royalton, 
East Roxbury, 
Brattleboro, 
Tinmouth, 
Groton, 
Montpelier, 
Bradford, 
Burke, 


West Ferrisburg, 


Lyndonville, 
West Brookfield, 
Jericho. 


A472 
469 
458 
457 
474 
460 
481 
462 
468 
471 
480 


475 


VERMONT DAIRYMEN’S ASSOCIATION. 149 


1904. 


LIST OF CREAMERIES AND CHEESE FACTORIES, 
STATE OF VERMONT. 


ADDISON COUNTY CREAMERDES. 


East Monkton Creamery Asso., Proprietary. Bristol Ro E De Noy 2 


Riverside Creamery Co., Run as Co-op., Bristol 
Willow Brook Creamery, Proprietary, Bristol 
Champlain Valley Creamery, Proprietary, Cream Hill 
Ferrisburg Creamery Co., Co-op., Ferrisburg 
Lincoln Creamery Co., Co-op., Lincoln 
Fair Valley Creamery, Proprietary, Middlebury 
Middlebury Creamery Asso., Co-op., Middlebury 
Reef Bridge Creamery Asso.,‘Co-op., Middlebury, R. F. D. No. 1 
_ Donohue’s Creamery, Proprietary, Monkton 
New Haven Mills Creamery Co., Co-op., New Haven Mills 
Lewis Creek Creamery Co., Co-op., North Ferrisburg 
Willard Creamery, Proprietary, North Ferrisburg 
Orwell Creamery Co., Co-op., Orwell 
South Starksboro Creamery Asso., Co-op., South Starksboro 
Green Mountain Cold Springs Creamery Co., Co-op., Starksboro 
Vergennes Creamery Co., Co-op., Vergennes 
Panton Creamery Co., Co-op., Vergennes, R. ED) Nowe 
Lake Dunnmore Creamery, Co-op., West Salisbury 


ADDISON COUNTY CHEESE FACTORIES. 


Champlain Valley Cheese Factory, Proprietary, Bridport 
Farmingdale Cheese Co., Co-op., Middlebury 
Beaver Glen Cheese Factory, Proprietary, New Haven 
Orwell Cheese Factory Co., Co-op., Orwell 
Shoreham Cheese Mfg. Co., Proprietary, Shoreham 


BENNINGTON COUNTY CREAMERIES. 


Pownal Creamery Co., Pownal 
Elgin Creamery Asso., Co-op., Readsboro 


I50 THIRTY-FOURTH ANNUAL REPORT OF THE 


BENNINGTON COUNTY CHEESE FACTORIES. 


Green Mountain Cheese Co., Co-op., 
Dorset Cheese Asso., Co-op., 

East Dorset Cheese Asso., Proprietary, 
East Rupert Dairy Asso., Co-op., 
Battenkill Cheese Factory Asso., Co-op., 
Meadow Brook Factory, Proprietary, 
Peru Cheese Co.. Co-op., 

Rupert Dairy Asso., Co-op., 
Shaftsbury Cheese Factory, Co-op., 
South Shaftsbury Dairy Co., Co-op., 
Rose Cheese Factory, Proprietary, 


Bondville 
Dorset 

East Dorset 
East Rupert 


Manchester Center 


North Rupert 
Peru 
Rupert 


Shaftsbury Depot 
South Shaftsbury 


West Rupert 


CALEDONIA COUNTY CREAMERIES. 


Barnet Creamery Asso., Co-op., 
Danville Creamery Asso., Co-op., 

Burke Creamery Co., Co-op., 

Lamoille Valley Creamery Asso., Co-op., 
Montgomery Creamery, Proprietary, 
East Peachain Creamery, Co-op., 

East Ryegate Creamery Co., Co-op., 
Groton Creamery Co., Co-op., 
Lyndonville Creamery Asso., Co-op.. 
MecIndoe Falls Creamery Co., Co-op., 
North Danville Creamery Asso., Co-op., 
Passttmpsic Creamery Asso., Co-op., 
Jersey Hill Creamery Co., Co-op., 
Farmers’ Mutual Creamery Co., Stock Co., 
Shefheld Creamery Asso., Co-op., 
South Ryegate Creamery Asso., Co-op., 
North Rvegate Creamery Co., Co-op., 
South Peacham Creamery Co., Co-op., 
Walden Creamery Asso., Co-op., 
Noyesvil'e Creamery Asso., Co-op., 
Trout Brook Creamery Co., Co-op., 


Barnet 
Danville 

East Burke 
East Hardwick 
East Hardwick 
East Peacham 
East Ryegate 
Groton 
Lyndonville 
MecIndoe Falls 
North Danville 
Passumpsic 
Ryegate 

St. Johnsbury 
Sheffield 

South Ryegate 
South Peacham 
South Peacham 
South Walden 
Walden 

West Waterford 


CHITTENDEN COUNTY CREAMERIES. 


Crystal Spring Creamery Co., Co-op., 

Lake View Creamery Co., Co-op., 

Colchester Butter and Cheese Factory Co., Co-op., 
East Charlotte Creamery Asso., Co-op., 

Brown’s Rivcr Creamery Asso., Co-op., 

Clover Hollow Creamery, Proprietary, 

Lake Champlain Creamery, Proprietary, 

Norton & Johnson Creamery, 

Chittenden County Creamery, 

Valley Falls Creamery, Co-op., 


Charlotte 
Charlotte 
Colchester 
East Charlotte 
Essex 

Essex 

Essex Junction 
Hanksville 
Hinesburg 
Hinesburg 


VERMONT DAIRYMEN’S ASSOCIATION. DSi 


Norton & Johnson Creamery, Proprietary, Huntington 
G. M. Norton & Co. Creamery, Proprietary, Huntington Center 
White Clover Creamery, Proprietary, Huntington Center 
Beaver Brook Farm Creamery, Proprietary, Jericho 
Queen City Creamery, Proprietary, Jericho 
Jonesville Creamery Asso., Co-op., Jonesville 
Milton Hollow Creamery, Proprietary, Milton 
West Milton Creamery Asso., Co-op., Milton, R. F. D. No. 1 
Cloverdale Creamery Co., Stock Co., North Underhill 
Winocski Valley Creamery, Co-op., North Williston 
Vermont Condensed Milk Co., Proprietary, Richmond 
Shelburne Creamery Co., Co-op., Shelburne 
Oak Hill Creamery Asso., Co-op., Talcott 
Williston Creamery Asso., Co-op., Williston 


CHELrENDEN-GOUNTY CHEESE FACTORIES 


Union Cheese Factory, Co-op., Brookside 
McDonough Cheese Factory, Proprietary, Hinesburg 
ESSEX COUNTY CREAMERIES. 

Moose River Creamery Co., Co-op., Gallup Mills 
Lunenburg Creamery Asso., Co-op., Lunenburg — 


FRANKLIN COUNTY CREAMERIES. 


Sunset Creamery, Proprietary, Bakersfield 
Star Creamery, Proprietary, Binghamville 
Marcy’s Creamery, Proprietary, East Berkshire 
Green Valley Creamery, Proprietary, East Swanton 
Enosburg Falls Creamery, Proprietary, Enosburg Falls 
Fairfax Creamery, Co-op., Fairfax 
Clover Leaf Creamery, Proprietary, Fletcher 
Maplewood Creamery, Proprietary, Highgate Center 


North Georgia Creamery and Cheese Factory, Proprietary, 
North Georgia 


North Sheldon Creamery, Proprietary, North Sheldon 
Gem Creamery, Proprietary, Oakland 
Vermont Clover Creamery Co., Proprietary, Richford, R. F. D. No. 1 
Franklin Co. (Vt.) Creamery Asso., St. Albans 
Frontier Creamery, Proprietary, West Berkshire 
FRANKLIN COUNTY CHEESE FACTORY. 
Milton Boro Cheese Factory, Proprietary, Georgia Plais 
GRAND ISLE COUNTY CREAMERIES. 
Grand Isle County Creamery Asso., Co-op., Grand Isle 
Sampson Creamery Co., Co-op., Grand Isle 
North Hero Creamery Asso., Co-op., North Hero 


South Hero Creamery Asso., South Hero 


Nes TIIIRTY-FOURTH ANNUAL REPORT OF THE 


LAMOILLE COUNTY CREAMERIES. 


Cambridge Creamery, Proprietary, 
Gihon River Creamery, Proprietary, 
Jersey Heights Creamery, Proprietary, 
Maple Leaf Creamery, Proprietary, 
Mt. Mansfield Creamery, Proprietary, 
Riverside Creamery, Proprietary, 


Cambridge 
Johnson 
Morrisville 


North Cambridge 


Stowe 
Wolcott 


ORANGE COUNTY CREAMERIES. 


Bradford Creamery Co., Proprietary, 
Hillside Creamery, Proprietary, 
Brigham Creamery, Proprietary, 
Orange County Creamery, Co-op., 
Riverside Creamery Co., Co-op., 
East Corinth Creamery Co., Co-op., 
Hood Creamery Proprietary, 

Hood Creamery, Proprietary, 
Newbury Village Creamery, Co-op., 
North Randolph Creamery Asso., Co-op., 
North Thetford Creamery Co., Co-op., 
Daisy Hill Creamery, Proprietary, 
Randolph Creamery Co., Co-op., 
Randolph Creamery, Proprietary, 
Temple Creamery, Proprietary, 

North Siar Creamery, Proprietary, 
Strafford Creamery Co., Co-op., 
Topsham Creamery Co., Co-op., 
Vershire Creamery Asso., Co-op., 
Washington Creamery Asso., Co-op., 
Wells River Creamery Co.. Co-op., 
West Braintree Creamery, Proprietary, 
West Brookfield Creamery Asso., Co-op., 
_ Lakeside Creamery, Proprietary 
Grecn Mt. Creamery, Co., Co-op., 


Bradiord 
Bradford 
Brookfield 
Chelsea 

Corinth 

East Corinth 
East Thetford 
Fairlee 
Newbury 

North Randolph 
North Thetford 
Post Mills 
Randolph 
Randolph 
Randolph Center 
South Newbury 
Strafford 
Topsham 
Vershire 
Washington 
Wells River 
West Braintree 
West Brookfield 
West Fairlee 
West Topsham 


ORLEANS COUNTY CREAMERIES. 


Albany Creamery, Proprietary, 

Barton Landing Creamery, Proprietary, 
Coventry Creamery, Proprietary, 

Black River Creamery, Proprietary, 
Highland Creamery Co., Co-op., 

Clyde River Creamery, Co-op., 
Evansville Creamery Co., Co-op., 
Glover Creamery Co., Proprietary, 
Caspian Lake Creamery Co., Proprietary, 
Hoiland Creamery Asso., Co-op., 
Jersey Star Creamery, Proprietary, 


Albany 

Barton Landing 
Coventry 
Craftsbury 
Derby 

East Charleston 
Evansville 
Glover 
Greensboro 
Holland 
Irasburg 


VERMONT DAIRYMEN’S ASSOCIATION. 153 


Lowell Creamery, Proprietary, Lowell 
Lake View Creamery, Proprietary, Newport Center 
Mill Village Creamery Co., Proprietary, North Craftsbury 
Orleans County Creamery, Proprietary, North Troy 
Troy Creamery, Proprietary, South Troy 
West Charleston Creamery Co., Proprietary, West Charleston 
Meadow Brook Creamery, Proprietary, West Glover 


OREBANSICOUNTY CHEESE FACTORY. 


Orieans County Cheese Factory, Proprietary, North Troy 
RUTLAND COUNTY CREAMERIES. 
Benson Creamery, Proprietary, Benson 
Maplehurst Creamery, Co., Proprietary, Benson 
Otter Creck Creamery, Proprietary, Brandon 
Castleton Creamery, - Castleton 
Champlain Valley Creamery, Proprietary, Fair Haven 
Lake Hortonia Creamery Co., Co-op., Hortonville 
Marshall Creamery, Proprietary, North Clarendon 
Rutland County Creamery, Proprietary, Pittsford 
Proctor Creamery, Co-op., Proctor 
Rutland Creamery Co., Proprietary, Rutland 
Wallingford Creamery, Proprietary, Wallingford 
Vermont Valley Creamery, Proprietary, West Pawlet 
Lawrence Creamery, Proprietary, West Rutland 
MUL oANDMecOWNm Ya. CHEESE FANCTORITES: 
Faxon Cheese Factory, Proprietary, Danby Four Corners 
Chippenhook Cheese Co., Co-op., Chippenhook 
Cold River Cheese Factory, Proprietary, Cold River 
Gilt Edge Cheese Factory Co., Co-op., East Hubbardton 
East Pittsford Cheese Factory, Co-op., East Pittsford 
East Poultney Cheese Factory, Proprietary, East Poultney 
Boston Dairy Co., East Wallingford 
Pelkey Cheese Factory, Proprietary, East Wallingford 
Crowley Cheese Factory, Proprietary, Healdville 
Riverside Cheese Factory, Proprietary, Ira 
Tarbellville Cheese Factory, Co-op., Mechanicsville 
Lewisville Cheese Factory, Co-op., Middletown, R. F, D. 
Spring Valley Cheese Co., Co-op., Middletown Springs 
Mt. Holly Cheese Factory, Proprietary, Mt. Holly 
Aldrich Cheese Factory, Proprietary, North Shrewsbury 
Blakely Cheese Factory, Proprietary, Pawlet 
Flower Brook Cheese Factory, Proprietary, Pawlet 
Maple Grove Cheese Factory, Proprietary, Pawlet 
Gleason Cheese Factory, Proprietary, Shrewsbury 
Union Cheese Factory, Co-op., South Wallingford 


Eureka Cheese Factory, Proprietary, Wells 


154 THIRTY-FOURTH ANNUAL REPORT OF THE 


West Pawlet Cheese Co., Co-op., West Pawlet 
Smithtown Cheese Factory Co., Co-op., West Rutland 


WASHINGTON COUNTY CREAMERIES. 


Cobble Hill Creamery, Co-op., Barre 
Granite City Creamery, Proprietary, Barre 
Cabot Creamery Co., Co-op., Cabot 
East Calais Creamery Co., Co-op., East Calats 
East Montpelier Creamery, Co-op., East Montpelier 
East Roxbury Creamery, Co-op., East Roxbury 
Marshfield Creamery Asso., Co-op., Marshfield 
Middlesex Creamery Co., Co-op., Middlesex 
Capitol Creamery Proprietary, Montpelier 
Montpelier Creamery Co., Proprietary, Montpelier 
Shady Hill Creamery Co., Co-op., Montpelier 
Cold Spring Creamery, Proprietary, Moretown 
Clovervale Creamery, Proprietary, Northfield 
North Montpelier Creamery Co., Co-op., North Montpelier 
Plainfield Creamery Co., Co-op., Plainfield 
Mad Rive: Valley Creamery, Proprietary, Waitsfield 
Waitsheld Creamery Co., Co-op., Waitsfield 
Warren Creamery Co., Co-op., Warren 
Clovervale Creamery, Proprietary, Waterbury 
F. Batchelder & Co. Creamery, Waterbury 
Winooski Valley Creamery Asso., Co-op., Waterbury 
Waterbury Center Creamery, Co-op., Waterbury Center 


WINDHAM COUNTY -CREAMERTES: 


Brattleboro Creamery Asso., Co-op., Brattleboro 
North River Creamery Asso., Co-op., Jacksonville 
Windham County Creamery Asso., Co-op., Newfane 
Putney Greamery Asso., Co-op., Putney 
Mount Lake Creamery Asso., Co-op., South Londonderry 
Betterley Creamery, Proprietary, West Brattleboro 
Valley Creamery Asso., Co-op., Westminster 
Deerfield Valley Creamery Asso., Co-op., Wilmington 


WINDSOR COUNTY CREAMERIES. 


Bethel Lympus Creamery Asso., Co-op., Bethel 
Harrington Creamery, Proprietary, Bethel 
Fletcher Dairyman’s Asso., Co-op., Cavendish 
Oak Leaf Creamery Co., Co-op., Chester 
Storrs Creamery, Proprietary, East Bethel 
Brookside Creamery, Proprietary, Hartland Four Corners 
Sherburne Creamery, Proprietary, North Pomfret 
Norwich Milk Producers’ Union, Co-op., Norwich 


r4as . . s 
White River Creamery, Proprietary, Rochester 


Sharon Creamery Asso., Co-op., Sharon 


VERMONT DAIRYMEN’S ASSOCIATION. 155 


Markham Manor Creamery, Simonsville 
Springfield Creamery Co., Co-op., Springfield 
Waldo Creamery, Proprietary, South Royalton 
West Hartford Creamery Asso., Co-op., West Hartford 
Maple Creamery Co., Co-op., Woodstock 
Woodstock Creamery, Proprietary, Woodstock 
WINDSOR COUNTY CHEESE FACTORIES. 
Andover Dairy Asso., Co-op., Andover 
West Windsor Cheese Manufacturing Co., Co-op., Brownsville 
Chester Cheese Co., Co-op., Chester Depot 
Plymouth Cheese Factory, Proprietary, Plymouth 
Reading Cheese Co., Co-op., Reading 
Simonsville Cheese Factory, Co-op., Simonsville 
Excelsior Cheese Factory, Proprietary, South Reading 


Weston Cheese Co., Co-op., Weston 


156 THIRTY-FOURTH ANNUAL REPORT OF THE 


SPECIAL NOTICE. 


At a special meeting of the officers of the Vermont Dairymen’s 
Association it was unanimously voted to abolish special premiums for 
the next meeting. We practically adopt the rules of the National 
Association We are to solicit money from the firms who usually give 
specials, added to our premium fund, the butter sent to the convention 
to belong to the Association, to be sold at the close of the meeting 
and the proceeds added to the fund, and all money to be divided pro 
rata to the owners of butter who score above 92 points. Creameries to 
send not less than 10 pounds; private dairies not less than 5 pounds. 
The object of these rules is to divide the money to all who score 
above 92 points. As it has been in the past, one man has secured 
nearly everything, and only a few getting anything at all. We will offer 
for the sample of butter scoring highest for competition a cup or 
medal, to belong to the owner of said sample of butter. We hope this 
change will bring out a greater number of samples of butter, for now 
there will be more inducement, for nearly all are sure of something. 

Yours for the prosperity of the Association, 

Pee DAWEISae sect etany. 


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