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Show REPORTS DECREASE II DAimfPRDDUGTS State Food Commissioner Gives Out Survey Recently Re-cently Completed. The "production of dairy products in Utah is on a steady decline, according to W. M. Boyden, state food and dairy commissioner, who is engaged in making mak-ing a survev of the dairies of the state in accordance with the general scheme of conservation. The decreased 'production, 'produc-tion, he says, is due to the greater profit which accrues to the farmer in. the production pro-duction of beef cattle instead of increasing in-creasing the capacity of the dairies. They find, savs Mr. Boyden, that greater profit can be gained by feeding their hay, for instance, to beef cattle, than to milch cows, and by devoting a greater area to the producction of hay on land formerly devoted to grazing purposes for the dairy herd, the farmer is able to market his hay in the form of beef cattle to a greater advantage and to greater profit than in the production produc-tion of dairy products. During the making of his survey, Mr. Boyden lias also found that in the production pro-duction of beef cattle instead of dairy products the farmer has reached the conclusion that he escapes much of the drudgery of the farm, and in these prosperous times is disinclined to raise or look after such stock. Mr. Boyden - emphasises the importance import-ance of encouraging dairying in the state, and suggests that the state local councils of defense take some action I looking to increased production, even at i the expense of permitting the farmers to advance their prices on milk, cream and butter. Comparing the value of milk to other 1 articles of food, Mr. Boyden says that the protein in one quart of milk is equal to seven ounces of sirloin steak and to six ounces of round steak, to 4.3 eggs and 8.6 ounces of poultry. The energy in one quart of milk, he says, is equal to eleven ounces of sirloin steak, twelve ounces of round steak, eight arid one-half eggs and 10.7 ounces of fowl. |