Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-04-26
Give Us q Rest.

1t is quite time for institute lecturers
and dairy editors to give us a rest on
dirty milk and filthy habits, and ring
up a refreshing change by posting the
public on the excellent work our Maine
dairymen are doing. So long as speak
ers and writer's are continually dwelling
on filthy milk and the necessity for
cleanliness the public naturally get the
impression that the work our dairymen
up here in Maine are carrying on is of
that kind and no other. So We say hold
up for a time, and instead give us credit
for the good work being done.
The fact is, as the Farmer has so long
and strenuously contended, Maine dairy
men are caring for their herds in as in
telligent manner and are turning out
as pure and perfect milk and cream as
the dairymep of any other section of the
country. The proof of that is found in
the fact that their products are III
the lead wherever introduced. Maine
cream is the standard of excellence in
all the large cities of New England.
Our dairymen are entitled to credit for
this. 1t should be proclaimed on every
proper occasion.
| If Maine dairymen are conducting
| their dairy work in manner fully
abreast of that of any other dairy sec
ton of our country then they are with
the advance practice of the world. Maj.
Alvord, Chief of the Dairy Division of
the Department of Agriculture, in his
official capacity visited the principal
dairy countries of Europe with the
object in view of learning whether there
was ANYTHING there in the dairy business
or practices, either in cows and their
handling and feed or in the care and
manipulation of their milk, upon which
the dairy industry in this country could
draw to it's advantage. In his report of
what he saw and learned (see book
of Department of Agriculture 1902 he
sums up his comparison of dairying at
home and abroad in the following man
ner:
1.-The foregoing facts and conditions
as to dairying in the Old World apply
mainly to countries where dairying has
been for several centuries one of the
leading agricultural industries, II not
the principal one. American dairylng
has been developed wholly within one
century, and all of its notable progress
has been within fifty years. The COM
parsons mdue SuoW thhe ehSiS 80 AANsi~
for us to learn from foreign countries to
improve our own dairyiHg. Our cattle
are far better adapted to their special
work, and more economical as dairy
animals than any of the European breeds
not common here. AS a rule they are
better housed fed and cared for with
greater economy of labor, though in
many instances foreign dairymen are
exceedingly skillful feeders. In dairy
utensils and equipment ours are SUI
perior, and our methods are more gener-
ally founded upon principles which are
understood and known to be correct. |
This is true, not only in comparing aver.
ages, but our best establishments and
most approved practices are superior TO
the best elsewhere, in production, quail |
ity, purity, preparation, transportation
and delivery"
While, therefore. Maine dairymen in
the quality of their work are fully
abreast of that in other states, and this |
country is ahead of the longer standing
dairy methods and practices of the Old
World, we certainly can afford to lay
aside for while the dwelling over imags
mary filthy habits, and direct public
attention to the up-to-date practices OF |
our dairymen and the superior products
now being turned out from their hands, |
and meanwhile keep our dairy inspector
at his service of raising the standard OF
excellence TO still higher condition.
Maine Farmer.