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Wisconsin Dairymen's Association / Thirty-second annual report of the Wisconsin Dairymen's Association : held at Platteville, Wis., February 10, 11 and 12, 1904. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the dairy interests

Everett, C. H.
What forage shall the dairy farmer raise?,   pp. 63-71 PDF (1.8 MB)

Page 63

Wiscoarin Dairymen's Associatiorm       63 
C. H. Everett, Racine. 
Mr. President, Ladies and Gentlemen: I want to present 
this subject in as brief a way as possible. I want, however, 
that it shall be thoroughly discussed, because I believe it has 
much to do with successful and profitable milk production. 
We have been studying the question of food a good many years. 
We have been talking a great deal in our Farmers' Institutes, 
in our dairy conventions and in the agricultural and dairy 
press about protein, carbo-hydrates, etc., and saying much about 
protein in concentrated form, about raising protein on the farm 
and about buying it in the markets. We have, however, said 
more about the concentrated food proteins, oil meal, bran, cot- 
ton seed meal, etc., than we have about the protein in the rough- 
age or in the forage, and it seems to me it is time for us to con- 
sider that subject more than we have been doing. 
We have been talking much about protein, its importance, 
how to produce it on the farm, in what form it is most econom- 
ically purchased, etc. Having in mind all the time protein in 
concentrated form, as in bran, oil meal, gluten feed, cotton seed 
meal, etc., and have given but slight heed to the kind and char- 
acter of forage supplied. 
We have been satisfied with forage of indifferent quality and 
have looked to the grain supply as the main item of economical 
production. Farmers should not give less heed to the kinds 
and charaeter of grain foods, but they must look more closely 
into the merits of good forage as one of the prime essentials of 
good, cheap milk. 
The market is full of good protein foods and much grain 
food of this character may be and is produced upon the farm. 
Good forage, however, is not purchasable in the market. The 
dairyman must grow it, and what to grow, how to grow, cure 

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