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29th ANNUAL REPORT 


+ OF  GHE 


|ILLINOIS DAIRYMEN’S 
ASSOCIATION 


x2) 


CONVENTION HELD AT URBANA, ILLINOIS. 
JANUARY SIXTH, SEVENTH AND EIGHTH 
NINETEEN HUNDRED AND THREE 


fit {WBRAHY GF THE 
rs JUL 30. 1925 
UNIVERSITY: OF ILLINOIS 


COMPILED BY GEO. CAVEN, SECRETARY 


STENOGRAPHIC REPORT BY MISS E. EMMA NEWMAN 


NEWS-ADVOCATE PRINT, ELGIN, ILLINOIS 


MT a0 VU CRVIN 


ate 


NASA 


LETTER OF GRANSMITTAL 


; Office of Secretary 
TUinois Dairymen’s Association. 
Chicago, I]}., 1903. 
To His Excellency Richard Yates, Governor of the State of Illinois: 
I have the honor to submit the official report of the Illinois Dairy- 


men’s Association, containing the addresses, papers, and discussions at 


its twenty-ninth annual meeting, held at Urbana, Illinois, in the College 


of Agriculture, Jan. 6,7, and S, 1903. Respectfully, 


GEO. CAVEN, Secretary. 


S82161 


sae 


LIST OF’ OFFICERS, “1903 


President— 


JOSEPH NEWMAN, Elgin. 


Vice President— 


IRVIN NOWLAN, Toulon. 


Directors— 


GEO. H. GURLER, DeKalb. 
JOSEPH NEWMAN, Elgin. 
L. A. SPIES, St. Jacob. 
JOHN STEWART, Elburn. 
IRVIN NOWLAN, Toulon. 
JOHN COOLIDGE, Galesburg. 


J. R. BIDDULPH, Providence. 


Treasurer— 


H. H. HOPKINS, Hinckley. 


Secretary— 


GEO. CAVEN, Chicago 


BY eb AWS 


OF THE 


Illinois Dairymen’s Association 


ee, tne al 
-t 


Officers. 


Section 1.—The officers of this Association shall consist of a President 
Vice President, Secretary, Treasurer, and Board of Directors, composed of 
seven members, of whom the President and Vice President of the Associa- 


tion shall be members and the President ex-officio Chairman. 
Duties of the President. 


Sec. 2—The President shall preside at the meetings of the Associa- 
tion and of the Board of Directors. It shall be his duty, together with 
the Secretary of the Board of Directors, to arrange a program and order 
of business for each regular annual meeting of the Association and of 
the Board of Directors, and upon the written request of five members of 
the Association it shall be his duty to call special meetings. It shall be 
-his further duty to call on the State Auditor of Public Accounts for his 
warrant on the State Treasurer, for the annual sum appropriated by the 
Legislature for the use of this Association, present the warrant to the 
Treasurer for payment and on receiving the money receipt for the same, 
which he shall pay over to the Treasurer of the Association, taking his 


receipt therefor. * 
- Duties of the Vice President. 


Sec. 3.—In the absence of the Fresident his duties shall devolve upon 


the Vice President. \ 


6 ILLINOIS DAIRYMEN’S ASSOCIATION. 


Duties of the Secretary. 


Sec. 4—The Secretary shail record the proce2dings of the Association 
and of the Board of Directors. He shalt keep a listi of the members, collect 
all the moneys, due, the Association (other than the iegislative appropria- 
tions), and shall record the amount with the name and postoffice address of. 
the person so paying, in a book to be kept for that purpose. He shall pay 
over all such moneys to the Treasurer, taking his receipt therefore. It shall 
aiso be his duty to assist in making the program for the annual meeting 
and at the ciose of the said meeting compile and prepare for publication all 
papers, essays, discussions, and other matter worthy of publication, at the 
earliest day possible, and shall perform such other duties pertaining to his 
Office as shall be necessary. 


Duties of the Treasurer. 


Sec. 5.—The Treasurer shall, before auntie on the duties of his office, 
give a good and sufficient bond tothe Directors of the Association, with one 
or more sureties, to be approved by the Board of Directors, which bond 
shall be conditioned for a faithful perfoimance of the duties of his office. 
He shall account to the Asscciation for all moneys received by him by vir- 
tue of said office and pay over the same as he shall be directed by the Board 
of Directors. No thonieys shall be paid out by the Treasurer except upon an 
order from the Board, signed by the President and countersigned by the Sec- 
retary. The books of account of the Treasurer shall at all times be open to 
_ the inspection cf the members of the Board of Directors, and he shall, at the 
expiration of his term of office makea report to the Association of the condi- 
tions of its finances, and deliver to his successor the books of account 
together with all moneys and other property of the Aassociation in his 


possession or custody. 
Duties of the Board of Directors. 


Sec. 6.—The Board of Directors shall have the general management and 
control of the property and affairs of the Association, subject to the By- 


Laws. 


ILLINOIS DAIRYMEN’S ASSOCIATION. ye 


Four members of the Board shall constitute a quorum to do business. 

The Board of Directors may adopt such rules and regulations as they 
shall deem advisable for their government, and may appoint such commit- 
tees as they shall consider desirable. 

They shall also make a biennial report to’ tng Governor of the State of 
the expenditures of the money appropriated to the Association by the Leg- 
islature. | 

It shail be their further duty to decide the location, fix the date, and 
procure the place for holding the annual meeting of the Association, and 


arrange the program and orcer of business for the same. 


Election of Officers. 


Sec. 7.—The President, Vice President, and Board of Directors shall be 
elected annually by ballot at the first annual meeting of the Association. 

The Treasurer and Secretary shall be. elected b the Board of Directors. 

The officers of the Association shall retain their offices until their suc- 
cessors are chosen and qualify. : 

A plurality vote, shall, elect. 

Vacancies occurring shall be filled by the Board of Directors until the 


_ following annual election. 
Membership. 
Sec. 8.—Any person may become a member of this Association by pay- 
ing the Treasurer such membership fee as shall from time to time be pre- 
scribed by the Board of Directors. 


Quorum. 


Sec. 9.—Seven members of the Association shall constitute a quorum 


for the transaction of business, but a iess number may adjourn. 


8 ILLINOIS DAIRYMEN’S ASSOCIATION. 


Annual Assessment. 


Sec. 10.—One month prior to the a1 nual meeting in each year the Board 


aa of Directors shall fix the amount, if any which may be necessary to be paid 


by each member of the Association as an annual due. 
Notice of such action must be sert to each member within ten days 
thereafter, and no member in default in payment thereof shall be entitled to 


the privileges of the Association. 
Amentment of By-Laws. 


Sec. 11.—These By-Laws may be amended at any annual meeting by a 
~ vote of not less thantwo-thirds of the members present. Notice of the pro- 
posed amendment must be given in writing, and at a public meeting of the 


Association, at least one day before ary action can be taken thereon, 


PROCEEDINGS 


OF . THE 


Gwenty-Ninth Annual Meeting 


OF THE 


Illinois Dairymen’s Association 


Held at Urbana, Illinois, January 6th, 7th and 8th, 1903 


The Illinois Dairymen’s Association met in annual session in Agri- 
cultural Hall, University of Illinois, at Urbana, January 6, 1903, at 1:30 
o’clock p. m. 

President Joseph Newman in the chair. 

By the President:— 

It is my duty to call together again this Illinois Dairymen’s As- 
scciation for its 29th annual session. We will open the proceedings as usu- 
al, with prayer, by Rev. Franklin L. McGraff, pastor of the Congrega- 


tional church of Champaign. 


PRAYER. 
Rev. Franklin McGraff: 


Let us all bow our heads. 
Our Father Who art in heaven. Thou Whoeart the Infinite and In:- 
mortal Spirit; Thou hast given to us life and truth. We bow in Thy pr2s- 


\ 
e 


IO ILLINOIS DAIRYMEN’S ASSOCIATION. 


ence at this afternoon session, asking that Thy gracious benediction and 


Thy guidance will be with us through»vut this conference. 

We thank Thee, O God, our Father, that as we discover the secrets of 
nature, as we study Thy way inthe vcrld, that we enter.by that same tok- 
en into Thine own Divine mind. 

We thank Thee that Thou hast inade us thus to co-operate with Thee; 


that whatever be the name of our craft, that we may be co-laborers with 
our Divine Father. who worketh with us. 


We thank Thee that we are not only working together for our fellow 
men in our daily service,'and bringing joy and contentment and well being 
to earthly life, but that in a higher sense and better sense we are working 


toward the Infinite and toward Him whom we serve. 


Therefore we ask Thy blessing on these classes who have met here to- 
aey. We thank Thee for their Cetermination, for the places they occupy 
in this State, and for the worthy m3n who have here served. We pray es- 
pecrally that in the temptations and the discouragemenis that come to 
these brethren, they may recognize th: there is a source of strength that 
comes from on high. Not in our own strength should we carry on this task, 
but recognize that all the force o nature are the forces of Goa and 
through them come in contact with God, and thus have our labor dignified 
by this truth. 


Bless this session and others tkat are to follow and all wno take part; 


“we ask it in the Saviour’s name. Amen. 


ADDRESS OF WELCOME. 


By the President: 


We have a note from Mayor A. J. Glover, of Urbana, saying he re- 
grets his inability to meet and greet the Association this afternoon. He 


has an engagement which makes it impossible for him to be present and 


ILLINOIS DAIRYMEN’S ASSOCIATION. II 


has been unable to secure a substi ute. I will read what he has wriften 
to us: 
“Mir. Geo. Caven, Secretary. . 

My Dear Sir: I regret exceec ingly my inability to meet with and 
greet the Association this afternoon. Engagements which I am unable to 
' control make it impossible formeto be present ard I have been unable to 
secure a substitute. 

Will you kindly present my regrets to the Association, as contained 
in paper herewith, cr verbally if you prefer. 

Respectfully, 


Jno. A. Glover, Mayor.”’ 


“Urbana, Lll., Jan. 6, 1903. 
Mr. President and Gentlemen of the Lilinois Dairymen’s Association: 


lt would have given me very great pleasure to have been with you 
today, and to have taken by the hand so many men prominent in this great 
work of sanitization and betterment of milk and milk products, but engage- 


ments previously made compel my presence elsewhere. 


From the cradle to old age the human race is absolutely dependent on 
this product, and upon its purity rests the lives of the hosts innumerable 
of the young and rising generations. When is considered the delicate ab- 
sorptive quality of milk and the ordinary manner of its production, assim- 
ilating poisons of deadly character from every surrounding, the wonder is, 
not that there is so much sickness, but that there are not universal ills at- 


tributable to the poisons allowed to accummulate in this food. 


The difficulties you have to encounter in your work are great, but 
your recompense will be in the improved health in the communities accept- 
ing your better methods. As one having an early and primitive experience 
in the dairy business, it seems to me [ should be allowed to be a member 
of this Association, for asa boy it was my duty to handle and care for the 
‘horned and burr tailed cow,’ and it has always’ been an open question in 


my wind, whether it were better to ‘suffer the flings and flirts of an en- 


I2 ILLINOIS DAIRYMEN’S ASSOCIATION. 


raged cow’s tail,’ while endeavorin: to cause the milk to flow or in despair 
to sit on the tail and suffer the consequences. . 

Urbana with its population of 7,000 people, the capital of one of the 
richest agricultural counties of the world, greets you. Her  well-paved 
and beautifully (in summer) shaded stiects are yours. 

Here is located the great University with its 3,000 students,the Big 
Four Division Shops, employing ketweeu 400 and 500 men besides 150 


railroad men in other service. 


With all its advantages, educationai, agricultural and mechanical, it 
is eminently a home city and offers an open field for manufactories and: 


other extensive business interests. 


Gentlemen of the State Dairymen’s Association, as Mayor of the City 


of Urbana, I have the honor of welcoming you most cordially to our City.” 


Mayor Muliken, of Champaign, is also unable to be present but has sent 


us his representative Mr. F. B. Han ill, City Attorney. 


ADORESS. 


Members of the Illinois Dairymen’s Association. In the absence of 
the Han. C. J. Muliken, Mayor, I have been delegated to extend to 
yo!' a cordial and hearty welcome to tie grand old City of Champaign. 

I assure you that we want you to feel at home in our midst. I had been 
instructed to completely and celiberately turn the town over to you. Wedo 
not want you to feel as if you are strangers’ in a strange town and among 
strange people. I have been instructel te say we.want you to feel as if the 
town was yours. 

We are proud of the City of Char'paign, and we are proud of our Citi- 
zens. We believe that we are about one of the best cities on earth, and 
about the best people, and. we are proud of the intelligence and 
morality of the community in which we live. But I must confess that 


in spite of all these advantages that we must acknowledge that this Asso- 


ILLINOIS DAIRYMEN’S ASSOCIATION. 13 


ciation presents as fine a looking tody of men as you will find anywhere. 
It seems to meas if a committee had keen appointed throughout the State 
and brought together the best looking rien and ladies that could be founc. 

Now we are a very peculiar people, very particular 1s to whom we ex- 
tend the hand. We appreciate this organization not because we realize 
that it is not only a benefit to the people throughout the State; for the 
products it puts on the market, wh ch are the very best that can be had. 

We trust that your meeting here anong us will be pleasant and profit- 
uble to you as no doubt it will beto us. 

Now Mr. Chairman, I wish to present to you this little key and with it 
the freedom of our city. You have the freedom to our homes and our 
hearts and to our city, and may this Association always consider that they 
are welcome to this grand old City of Champaign, that it is always open to 
the members of the Illinois Dairymen’s Association. 

By the President: I thank you. I will place the key here where you 
can all have it, and go where we want to, and you may know that you are 


perfectly safe in giving this key to us 


RESPONSE. 


Mr. C. H. Gurler, of DeKalb. 


Mr Chairman, Ladies and Gentlemen: 


: In behalf of the Members of the Illinois Dairymen’s Association 
_ I thank the representative of the Mayor of Champaign and the Mayor ot 
Urbana for the kind words so eloquently spoken. 

1t is a pleasure for this Association to know that they are welcome to 
this University, building and to the C.ties of Champaign and Urbana. 
When I first learned that the Association had accepted the invitation to hold 


this 29th annual meeting in this building I was pleased. It was an assur- 


14 ILLINCIS DA‘RYMEN’S ASSOCIATION. 


ance tome that the meeting wouldbe a suceeeeral one, and if it is noi a suc- 
cessful one, it will be no fault of the officers of this University or the 
citizens of Urbana and Champaign. 

We: are hoiding this meeting in the finest agricultural building in 
America. The officers, professors and instructors are the best. that money 
will kire. The machinery and equipments correspond with the building 
and the surroundings here are not excelie’ in any country. 

Our Secretary has prepared a fine program.» We must receive an un- 
limited amount of good from coming in contact with the professors and ir- 
structors of this university, the gentlemcn who are on tke program and 
the surroundings. 

Lal is gratifying to know that that the best of relations exist between 
this university and the various organizations in the State adapted and de- 
voted to agriculture. This university receives some of our brightest pupils 
of the public sehools to enlarge their minds on the various branches of 
study, and from year to year go out from this university the most cul- 
durea young men and women to brighten cur homes throughout the glori- 
ous State of Iliinois. ; 

We accept your hospitality and the freedom of your cities and this 
university in the spirit in whicn it was given. 

We aiso accept the key to your cities, given us by your representa- 
tive who so ably delivered the adcress of welcome to this Association. 

I trust your confidence in us by the delivery of this key to this Asso- 
: ciation will not be misplaced. . 


I thank you for your hospitality and the freedom you have offered us 


and also for your kind and hearty welcome. 


PRESIDENT’S ADDRESS. 


} 


Mr. Chairman, Ladies and Gentlen en, Members of the Illinois Dairy- 


men’s Association: Tne healthy ecndition in which we find the dairy busi- 


ILLINOIS DAIRYMEN’S ASSOCIATION. U5 


hess, coupled with the fact of meeting with you here in this beautiful hali, 
surrounded by earnest workers in all lines of agriculture, makes one feel 
proud that he is a dairyman, and that his lot has been cast in this grand 


commonwealth of Illinois. 


Since our last annual meeting at Frecpert, the oles fight has been won 
and every one who Eeeps a cow has Deen benefitted. 1 must remind you 
that too much praise cannot be given tu the National Dairy Union, and most 
especially to its untiring Secretary, Mr. Chas. Y. Knight, who can never 
be suitably repaid for the grand work he did for our cause in ihat fight, 
and I most heartily recommend that cur Committee on Resolutions recog- 
nize that favt in an official way. While we are enjoying the fruits of that 
fight, we must in some way provide for a “Watchman in cur tower” con- 
tinuously, and we must give our he!lpto the National Dairy Union in any 
way that we can. The best way is tc do what they ask of us. This year 
they ask every dairyman to buy the Patrons Hand Book for $1.00 per copy, 
which of itself is worth many times that on any farm in the hands of an 
intelligent person; and for creameries to pay one cent for each 60 Ib. tub 
of butter or its equivalent they turn out. Some may think because the law 
is passed we can relax our efforts, wheu the facts are, the work has only 
commenced, and to make the law effective we must aid the government 
in mMahy ways, and with Mr: Knight driving the ‘Patrol Wagon,’ he will 
take the officials right where they are needed to keep the butterine manutac- 


turers in line. 


I would recommend all makers of butter, whether dairy or creamery, 
to see their butter is kept a uniform June color the year around by a judi- 
cious use of a good butter color, then it will be a simple matter for any pur- 
chaser of butter anywhere to know that he gets what he asks for. Alsothat 
every dairy or creamery ir the State be more particular as to cleanliness. 
Make yourself a New Year’s present of a resolution that ycur dairy or 
creamery shall be invitingly clean every day of the year 1903. This will. - 


be one of the best ways to aid the Nuiional Dairy Union in fighting your 


16 ILLINOIS DAIRYMEN’S ASSOCIATION. 


At our Director’s meeting last February, your officers decided that the 
most efficient work that could bedone would be along educational lines, 
assisting the Dairy Department of our Agricultural College, when and 
where we could. I have given some time in traveling over the State, and 
quite a little thought as to how best to reach the home dairies, and give 
them the information they seem to so sadly need, and have thoroughly 
convinced myself that what is most needed, is a few good practical in- 
structors in the field to supplement the work of our Dairy School here. 

The State could use five good field men, and their cost would be small 
compared with the results. They should visit every farm in the State 
where a cow is milked, and practical information should be left there of 
how to grow the feed, when and how to feed it and the kind of cow to feed 
it to, how to care for milk and how to make good, clean, sweet butter. 
You can readily see how such a force in the field would be agents of the Col- 
lege proper, and strengthen it in all ils branches, fill its dairy room with 
a bright cass of students, and add irillions to the wealth of the State, for 
ii is a fact that the simplest dairy knowledge is lacking where a large por- 
tion of the dairy butter is made. For proof, go to any grocery store in any 
town of the State, and sample the different makes of butter brcught in, 
and while the grocer, for reasons of his own, may pay the same price for 
it, the loss is there for someone lo bear and I believe if we bring this re- 
quest in proper shape before the authorities, they will put the dairy depart- 
ment of our College in position to carry aut this suggestion. 

The Farmers Insttiutes whenever held should be asked to have a prac- 
tical dairyman to give his knowledge in a simple way. I say simple, be- 
cause we are So liable to use terms that are not readily understood, and the 
most effective talk is one that can be understood by everybody present. 
Ly going into every Cevnty and Town cof the State once a year, a great help 
can be Lad from this source. 

The oun try school can be made a most efficient medium for communi- 
cating agricultural information to th~- farmer, and his help through the 
children and young people. If the rural teachers are alive to the situation, 


they will inform themselves on dairy knowledge and so be ready to impart 


ILLINOIS DAIRYMEN’S ASSOCIATION. 17 


it to their pupils. The young folks are hungry for this information, and 
you can interest them in it just as well as you can interest them in corn 


raising. The two should go together. 


I believe the Agricultural papers could use the head of their dairy col- 
umns to no better advantage than by placing there a few of the more sim- 
ple rules on butter making. Asareader of Hoard’s Dairyman, it is inter- 
esting to note how often the same question is asked, and is one of the 
reasons why I came to the above conclusion. I don’t see how anyone 
can keép up-to-date in dairying, unless he takes at least one good dairy 
paper. 

At our last annual meeting, resolutions were passed asking the several 
breeders of dairy cattle in the State to organize and send their represen- 
tatives to meet with us. I know some work has been done in that line, and 
I feel hopeful that much good will come to all concerned, if this is worked 
up. I can report progress and recommend to continue the work until the 
best animal of any dairy breed can be purchased in Illinois. Is not a dairy 
animal “Live Stock”? If so why don't our breeders work with the Live 
Stock Breeders Association? And as Chicago is the best market for any- 
thing that nas value in live stock, l am sure the dairy breeds would receive 
just recognition and regular saie days. I thank the gentlemen who have 
interested themselves in this work ana anything this Association can do 


to help them, I am sure will be done to the best of our ability. 


During the past year, | have had conimunication with the President of 
the State Board of Agriculture and some of its members, and showed them 
that the dairymen of I]Iniois were not given proper quarters on the State 
Fair grounds, either to display their products, or, what is more necessary, 
te show the thousands who visit the “Best Fair on Earth” how to manufac- 
ture butter. I have recommended to them that they erect a dairy building 
of stich capacity that both butter and cheese can be made before the pubiic 
view, and a suitable refrigerator to exhibit both dairy and creamery butt2r 
and cheese. I am nleased toreport the suggestions were received with fa- 


vor and they had already a committee who have reported favorably after 


~ 


re ILLINOIS DAIRYMEN’S ASSOCIATION. 


visiting the Wisconsin State Fair. President Conrad invited me to subnit 
plans for such a Duilding as in our judgment was needed. I sent in two 
rough sketches of floor plans made hurriedly by Prof. Erf, and on receipt 
of them the President assured me he would recommend it in his annual. 
address to the new Board, which meets this month. ito e 

Now the best way to get a thing is to work for it. Hence I urge every 
dairyman to write his member of the Legislature whenever he sees any- 
thing asked by the State Board, or by the Agricultural College for the dairy 
department, to be sure and vote for it. I believe we should cultivate the 
acquaintaiuce of the State Board, tre Farmer’s Institute, and in fact, all 
bodies that are in sympathy-*with ag-iculture. = Ad : 

Your directors, aS you are undoubtedly aware. were unanimous in se- 
lecting Mr. George Caven, of Chicago, as our Secretary. His ability, 
together with his pleasant manner makes friends for our Association, 
and he has become a fixed part of the organization. We know he can 
ill afford to take the time from his business to attend to the duties of 
his office, but his love for the dairymen is such he could not say No. 

The accounts of the Treasurer were gone over by the Auditing Com- 
mittee and found:correct. Mr. Hopkins, of Hinckley, was elected Treas- 
urer, and our finances-are in excellent hands. 

In the work you lay out for this year, you must not forget that it is this 
spring our appropriation must be aske~ for from the legisiature, and you 
will all write, or better yet, see your legislator and impress upon his mind 
the necessity of taking an interest in dairy matters, and, most of all to see 
that our regular appropriation, the s: me as before, is on the appropriation 
pill and that he votes for it. Weask n: increase, preferring aii other dairy 
appropriations be made to the Dairy Cepartment of the Agricultural Col- 
lege direct and working shoulder to shoulder with them. 

I wish te thank Dean Davenport and his assistants for the interest 
they have taken in all maiters pertaining to dairying; ulso the Advisory 
Committee, and while the appropriation was small, feel that it has been 
wisely spent, and that the present legislature will be.more liberal with 


our department at the college, so that the field work may be much enlarged. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


19 


I am pleased to note that a short course in dairying in ccnnection with 
the corn judging, is to be held January 19th for two weeks. It is a starter 
and Prof. Erf must not get discouraged if the attendance does not come up 

o his wishes. If it does not, I would advise him to visit the creamery boys 
in Northern Illinois and get acquainted with them in their factories, bene- 
fiting them all he can with his knowledge while with them. I believe fieid 
work for creameries is needed just as it is for dairies. For while Illinois 
is considered ahead in the production of dairy products, according to the 
census. of 1900, her 1,000,000 cows only brought in $30,000,000 or about $30.U0 
per cow average, and nearly all experiment stations agree that it costs 
that much to feed the average cow; hence, where’s the profit? The returns 
from our million cows should show at least $50,000,000. To whom must 
we look to show our dairymen how to gei this other $20,000,060? AslIsee 
it and understand it ,it must comethrovgn education, and we are here at 
the fountain head of agricultural ec ucation for Illinois. Will the State 
back its dairy department by an ay propriation of $25,000.00 per year, for 
five years? If so the farmer can be taught how to weed out his unprofit- 
able cows; how to grow and fecd a|alanced ration; how to build and fill 
his silo, which from my own exper ence, no dairy farm, no, I will leave out 
the word “dairy” here, and say, no farm that feeds stock of any kind can 
afford to be without. 25 acres of corn put into 2 silos, say 18x30 feet each, 
will feed 50 head of animals of 1000 pounds size from October to May. 
Will the State invest $125,000 for the increased returns of $20,000,000 per 
year from our cows? It is not for the creamery interests I ask this, it is 
for the farmer and in a large majority of cases it is for the private dairy- 
man. The 1900 census tells us 52,000,000 pounds of butter and 324,000 
pounds of cheese are made on farms in Illinois. If this could be of 
grade sold on the Elgin Board of Trade each week, it would increase its 
value to the farmer 25 per cent. It tells us the Illinois cow only gives 
less than 4,000 pounds of milk per year. By weeding out poor cows this 
can easily be increased 25 per cent, and these are facts and I believe the 
work commenced by this college through Mr. A. J. Glover is of immense 


value and must be continued, and while the results may seem small to 


“ 


20 ILLINOIS DAIRYMEN’S ASSOCIATION. 


the department here, it will be sure to permeate the whole of each dis- 
trict wherever the work is done, just as sure as the harvest follows the 
seed time. 


I want to thank you all in conne:tion with the dairy department of 
our college for the hearty co-operation you have given this. association. 
Don’t get discouraged but keep everja:tingly at the work and the results 
will soon be seen by you, in larger. classes, greater interest, and your 


graduaies called to places of prominence all over the world. 


I had hoped to have a milking ra:.chine here in operaticn, the Law- 
rence-Kennedy machine, made in Giasgow, Scotland, and reported to bein 
successful operation in some large dairies in Australia. In answer to my 


inquiries I received two letters. 


I feel very much encouraged on this question, and hope ere our next 
annual meeting to know that the much-needed milking machine is an ac- 


complished fact. 


I must remind our creamery butter-makers that Mr. Sudendorf, the 
genial Secretary of the National Creamery Buttermakers Association has 
arranged with the U. S. Department of Agriculture to hold another Educa- 
tional Contest commencing January, 1903, and ending at the annual conven- 
tion in’ October. It will aid every buttermaker who undertakes it, and [ 
hope to hear that Illinois has a larger number in this contest than were . 


there last year. 


In closing, [ will call your attention to our program. It-is somewhat 
different from our usual order. Being held here at the college, it gives us 
facilities for stock judging and practical dairy work that we hope will lhe 
appreciated. The gentlemen and lacies who will talk to us are among the 
best this country affords, which means the best in the world, and I bespeak 
for them an enthusiastic reception. Thursday morning we have reserved 
for stock iasine and for Machinery Hall, where will be shown you the 
Jatest improved dairy machinery in operation. And here I wish person- 
ally to thank the supply dealers and transportation companies for the 


generous helping hand, ever ready to meet the call of this Association 


ILLINOIS DAIRYMEN’S ASSOCIATION. 21 


on their time and purse, and we hope the benefits received may well 
repay them. 

I wish to call special attention to the ladies on our program. This 
afternoon the President of the Sangamon County Woman’s Dairy Associa- 
_ tion will be with us and tell us of “Ifarm Butter-making and County Or- 
ganization.” The Sangamon County ladies are doing a great educational 
work and I hope it may beimitated by the ladies in every County of the 
State, because when the women in axy community work together for any 
purpose, they accomplish it, hence what can the ladies do for dairying in 
Illinois and the raising of the standard of Illinois dairy products? God 
speed the work of the ladies. With their help we can fill this building with 
dairy students, who shall go out into the world to bless humanity. 

By the President.—Before I appoint committees, I will wait a little 
longer to see who to call upon to put on these committees. 

The only one I will appoint at present, and that is the most essential, 
the Committee on Membership. There are certain expenses of this orgn- 
ization. One !s a memtership fee cf one dollar, and I hope you all will 
become members. 

I will appoint Mr. E. Sudendorf, Chairman, Clinton; Irvin Nowlan, 
Toulon; A. J. Glover, Elgin. 

The badges are here and I hope you will get to work and do the best 


you can in securing memberships for the association. 


THE DIFFERENT TAINTS OF MILK. 


By J. A. Latzer. 


In studying taints of milk, we devote our time to a subject that is of in- 
terest to all. The government reports tell us, that the exact extent of the 
dairy industry is not known, but it is safe to say that it is exceeded by 


no other. Milk is considered the one food, upon which life can be sus- 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


N 
W 


tained longer than on any other, and rightly so. It contains all the ingre- 
cients necessary to sustain life, an. in practically the same proportion as 
is required by the system. ‘We live not upon what we eat but upon what 
we digest,” that is, upon the part which is assimilated and made use of by 
the system. Milk, when ina pure, whclesome and untainted state, is the 
most easily digested food we have; but when it is in any way tainted, it is 
rendered unpalatable, its digestak-ity is impaired, and its value, to the 
cheese and butter maker, as well as to the manufacturer of condensed 


milk, is greatly decreased. 


In studying these various tainis of inilk, we will consider them, forcon- . 
venience, as being of three classes. First: those that are found in the 
milk, when it is drawn from thecow; secord: those produced by absorb- 


tion after it is drawn, and third: those caused by bacterial growth. 


That slight but distinct animal odor, noticeable in all milk imme- 
diately after it is drawn, is liked by some people. Generally this odor 
renders milk unpalatable, especially if it has been allowed to remain in 
some warm place for any length of time. This taint can quite readily 
be removed, by proper cooling and aeriation. Cooling, in order to be 
done thoroughly, should be done as soon as possible after milking. The 
can should be placed in a tank of cold water, and still better, running 
water, and the milk should be stirred until cold. When there is only one 
milker, the milk should not be allowed to remain in the barn until a large 
canfull.is milked, but should be taken to the cooling tank as soon as one 
cow is milked. Probably the best method of cooling is to run the milk 
over one of the many advertised patent coolers. This gives the milk a 


good chance to aerate, and the cooling is done quickly and thoroughly. 


The liquid secreted directly after parturition is known as colostrum. 
It is a thick, yellowish, viscous liquid. In composition it differs very much 
from normal milk: It contains a very large per cent of albumen and ash,, 
but its content of sugar is very low. Althoush it is not fit for human 
use, it is exactly what is needed for the young calf. The boiling test and 


the microscope are the best or quickest means of detecting colostrum. 


ILLINOIS DAIRYMEN’S ASSOCIATION. a 


In the course of a week or ten days the milk gradually becomes normal 


and can then be used: for the purpdses to which milk is generally put. 


As a cow approaches the end of the period of lactation, she becomes 
feverish and the flow of the milk abnormal. The milk, when thus tainted, 


should not be used. 


The quality and kind of food, aid the manner of feeding the cow, has 

a decided effect upon the quality, as well as the quantity of the milk she 
will give. Noxious weeds, which p3ssess a srong odor, such as onions, 
and garlic, when eaten by the cow, will produce taints in the milk. 
Turnips and cabbage will have the same bad effects on the milk, when fed 
to the cow. The volitile oils, whic’ these plants contain, diffuse through 
the animal system and gain access to the milk. It was formerly thought 
that ensilage would transmit an olor to the milk, but it is now known 


that if it is in good condition and rightly fed the milk is not tainted. 


In order that we may get the best possible returns, as well as the 
best kind of milk, the cow’s health should receive the most careful at- 
tention. The cow is often compared with a machine, but we must re- 
member that she is a great deal more than a dead, inert structure; she 
has life and she responds nobly to good treatment and good feeding. It 
is not enough to merely place the fsed before her. The feeder’s duty is 


to see that she has enough to eat and yet not too much. 


When a cow is overfed, which often happens with a greedy one, or 
with one that has previously received too small a ration for some reason, 
her system becomes feverish and the milk will be tainted. The sudden 
*change from dry feed.to grass, in particular if the cows are turned on to 
rye or clover pasture, causes a derangement of the digestive organs and 
to the milk will be imparted a pronounced, grassy odor. Such changes 
should be gradual so as to give the digistive organs an opportunity to 
get adjusted to the change. 

A somewhat similar but less p~ono~nced taint, which like the grass 
taint, is in evidence when the cow is scouring, may be caused by 


running, from excitement or from free access to cold water when the cow 


24 ILLINOIS DAIRYMEN’S ASSOCIATION. 


is heated.. Similar results are produced when the cow is kept in a barn 
that is too warm or in one with very poor ventilation. 

The milk from a diseased cow should not be used under any circum- 
stances. The milk should be discarded until a veterinarian is consulted 
or until the cow is again in good health. 

Injury to the udder is sometimes the cause of bloody milk, but more 
often the cause of. inflamation of the injured part, and the result will be 
clots in the milk and in serious cases suppuration may set in. An ex- 
perienced milker should detect this trouble while milking and discard : 
the milk. To be sure, bad effects do not always follow when such milk is - 
used, but it is never known what the consequences might be. 

It has been found that milk is a good absorbant, in particular just 
after being drawn! from the cow, that is, while yet warmer than the sur- 
rounding atmosphere. For this reason it should not be exposed to the 
barn air longer than necessary. 

The milk house should be well ventilated and kept scrupulously 
clean. The floor should be of cement and all tanks galvanized iron. All - 
milk utensils should be of tin and well washed with hot water every 
time they have been in use, and set on ends to dry and then exposed to 
the sunlight as much as possible. ; 

The sense of smell is the best means of detecting the bad odors or 
taints just mentioned. With practice and close observation this faculty 
can be developed to a very high degree. 

We have referred to the taints that are in the milk when drawn 
from the cow, caused by improper feeding or some organic trouble of the 
cow, and to those caused by absorption from being exposed to bad odors 
of the barn and its surroundings. The most serious trouble and greatest 
loss, however, is by the decomposition of the milk itself, caused by the 
growth of bacteria, which develop very readily under’ the conditions 
found in the milk at the time it is drawn from the cow, which supplies all 
their requirements, viz., food, moisture and heat. 

Bacteria, sometimes called germs and microbes, are minute unicel- 


lular plants, belonging to the lowest class of the vegetable kingdom. On. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


i) 
UI 


account of their minute size their study is surrounded by many difficul- 
ties. They multiply very rapidly by fiasion (splitting in two). Some 
species change to the spore form when conditions are no longer favorable 
for them to multiply, and in this state they can remain for a long time 
and again come back to the vegetable state when conditions and sur- 
roundings are favorable for their development. 

If we consider how rapidly these germs multiply, we can form an 
idea of the amount of damage they can do; under favorable conditions 
the offspring of one single germ may be millions in twenty-four hours. 

The importance of preventing bacteria from getting in to the milk 
and that of making the conditions of their development as unfavorable as 
possible, must thus be apparent to every dairyman. 

Chemicals and heat are the only practical methods known for the de- 
struction of bacteria. When in the vegetable state a temperature some- 
what less than the boiling point will destroy them, but when they are 
in the spore state a considerable higher temperature and applied tor a 
longer time, is required . 

The chemicals generally used for this purpose are borax, salysilic 
acid and formaldihide, or some preparation from them, It can be taken 
for granted that if a chemical is of such a nature as to destroy germ 
life, it is injurious to the human system and should therefore not be used 
in connection with food products. 

Some species attack the sugar in the milk and some the albumi- 
noids, while others exist and live in milk and apparently cause no change. 

The majority of bacteria develop very readily in milk and the tem- 
perature at which they multiply most readily and thus taint the milk 
most quickly is at blood heat, and the lower the temperature, that is, 
the cooler the milk, the slower their development. 

Different bacteria taint milk differently, but the same species always 
affect milk in about the same manner, and it is one of the methods for 
the identification of different species. For instance, bacillus acidi lac- 
tici always produce lactic acid (souring). Although Prof. H. W. Conn, 


in the U. S. bulletin 25, office of Experiment Station, in speaking of lac- 


26 ILLINOIS DAIRYMEN’S ASSOCIATION. 


tic fermentation, says: “ At the present time a large number of species 
(over one hundred) have been described as producing the acid fermenta- 
tion in milk. To what extent, however, they are all to be regarded as 
producing lactic acid, we can hardly say, because in most cases no at- 
tempt has been made to determine chemically the presence of lactic 
acid, the investigator ordinarily being contented with the determination 
of the production of an acid reac-tion.” Even ifit were known that all 
produced lactic acid, it would be very doubtful if the percent of acid is 
exactly the same for each species, taking for granted that the conditions 
under which the reastions took place were exacly the same. 

Another acid quite frequently met with is buytric acid, produced by 
bacillus buytrics. These are met with as frequently as the germ pro- 
ducing lactic acid and it was formerly supposed this was a contamina- 
tion of the latter. 

The viscosity of milk is often greatly increased by the action of 
bacteria; it may become so marked as to produce “slimy” or “ ropy” 
milk, that is, the milk will be so sticky that when touched with the fin- 
gers long threads of milk will adhere to them. 

Another very disagreeable taint is produced by a certain species of 
bacteria imparting a bitter taste to the milk. 

The soapy flavor caused by a yet different species occurs very sel- 
dom. 

Milk may be curdled through the action of bacteria without the pro- 
duction of acids. These forms produce rennet, which coagulates the milk. 

The production of color is, however, much more common than some 
of these other taints. The red pizment in milk, produced by B. pro- 
digiosus, is often mistaken for bloody milk. This same form is the 
cause of small red or bloody spots in bread, frequently the cause of 
much superstition. A blue color in milk, produced by B. cyanogenes, is 
not uncommon and yellow and green are sometimes met with. 

The putrification of milk is caused by species of bacteria attacking 
the albuminoids, producing various; substances, among them the plam- 


aines, some of which are very pois nous. This process of decomposi- 


ILLINOIS DAIRYMEN’S ASSOCIATION. 27 


tion seems to be similar to that in meats, fish, oysters and all substance 
rich in almubinoids. 

There is yet another form of bacteria which occasions great alarm 
when they make their appearance, and these are in the disease producing 
germs eabigh may get into the milk from clothes or utensils exposed to 
the sick room, and in various other ways. The germs of tuberculosis, 
typhoid fever and many others of the dreaded diseases often find their 
way to the human system through milk. The presence of these organ- 
isms cannot be detected by any apparent change in the milk; it does not 
appear any different to the eyesight; it does not taste any different, nor 
can anything out of the ordinary be detected by the sense of smell. Milk 
tainted by these disease germs will show no reaction to the acid test, 
even the skilled bacteriologist may not be able to detest their presence 
with the newest scientific methods, and the aid of the most powerful mod- 
ern microscope. 

If we stop for a moment and think of the extent milk and its prod- 
ucts are used as human food, think of the invalids and infants who 
almost exclusively depend on milk for their substance, and then con- 
sider the harm that may result if the milk is not in proper condition, 
the question so forcibly presents itself that it should receive our best 
efforts and most earnest consideration. 

Let us consider it our duty to adopt good methods of feeding, so 
that the animal’s health may not be impaired; use every precaution in 
the care of milk; cool it quickly and thoroughly; constantly aiming for 
the best results, and in doing so we will help to promote the foremost 


industry of our land. 


DISCUSSION. 


@.—Mr. Coolidge: What produces the slimy milk you speak of; where 
does the bacteria organisms form? 
A.—The name of the species ? 
~ Q—Where does it start from? 


a 


28 ILLINOIS DAIRYMEN’S ASSOCIATION. 


A.—It may be produced from many different sources. It is hard fe 
tell where the species come from. There are so many ways it can come 
from. Of course, in one case it may come from one source, and in an- 
other case it may come from another source. It could not be answered 
definitely. 

Q.— Would like to learn something that would keep from getting it. 
I know a thorough sterilization will help get rid of it, but where do you 
get it? 

A.—Adopting the most cleanly methods is the best way to prevent 
them getting into the milk. 

Q.—Mr. Glover: I am somewhat interested in the question of effect 
of fed upon the different flavors of milk. This gentleman speaks in re- 
gard to onions and turnips and in regard to silage. Our condensing fac- 
tories do not allow them to feed it. | | 

A.—I think the reason they do not allow the farmers to feed silage 
is because so very few men know how to put up silage in proper condi- 
tion, and they do not know how to feed it. 

Q.—Ever have any experience in feeding rape? 

A.—Never had any experience with our farmers. 

Q.—In connection with condensing factories? 

A.—No one has ever tried it, s» cannot tell the effect on the milk 

Q.—What has been your experience in feeding heavy ration of corn 
meal; what flavor do you get and what effect has it on the cow? 

A.—If the cow is fed up to the corn ration gradually it does not 
affect the milk as far as we could learn. ; 

Q.—You can’t feed too much corn if increased gradually? 

A.—Not with our farmers. It does not hurt if increased gradually. 

Q.— Ever had any experience with rye pasture; what flavor? 

A.—Rye pasture caused trouble in the spring. It is generally the 
first pasture they have and the farmers are not particular enough to feed 
up to this point gradually. If fed dry feed with rye and reduce dry feed 
gradually and proportionately increase the rye we have little trouble. 


Only have trouble when they jump into it too quickly. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 29 


Q.—What flavor is produced from rye pasture? 

A.— Well, it is similar to that produced from other pasture. If scour- 
ing takes place the milk will be tainted. 

% Q.—Do I infer the objectionable flavor is nothing more than you get 
- from any green pasture? 

A.—It is more pronounced. 

Q.—Have you ever had any experience with cows eating rye that is 
heading out? 

' A.—Not that I recall now. 

Mr. Nowlan.—We sowed some rape with clover. One day the cows 

got in the rape and for two days you could not stay around those 
cows while milking. It was a place where the rape was grown up may- 
be eight inches high above everything else. Mr. Coolidge has had the 
same experience. 

Mr. Coolidge-—We seldom ever raise any corn after the last plow- 
ing and after picking the corn out, turn the cattle on, but they began 
on the rape very gradually, eating corn first and tasting the rape and it 
did not seem to have any affect upon the milk at all. We are selling 
milk, but not making butter. The effect was very slight. 

Prof. Erf.—Why the way they tried it here, they took as much of 
the flavor out of the rape as possible and kept the cows in the stable 

and found that no flavors were produced in the milk. They tried to 
determine in that case whether it was absorbed by the milk or from the 
outside. They can feed the animal rape as it was and they found that if 
the animal is fed with rape before milking it would produce quite a 
decided flavor, but after milking it had no effect to any great extent. 
If you feed rape in large quantities it will produce a rank flavor. There 
is no question about it. Mr. Latzer is right in his statement that you can 
gradually feed a larger quantity than if you feed all at once, that is, 
start all at once. His point is right in that respect. 

Mr. Spies.—We operate a line of creameries on the same road that 
the condenser with which Mr. Latzer is connected, and the farmers 


down there have sold a considerable quantity of rape in the last year or 


30 ILLINOIS DAIRYMEN’S ASSOCIATION. — 


so and recommend it for hog pastures, but the cows will get into it, and 
I have noticed in the receipts of milk that if they commence to eat it 
gradually, that is, feeding rape gradually and where the milk was cooled ' 
down properly, it was not so noticeable. I believe the cooling of the 
milk is as much a deodorizer as anything, and it seems to me’ that that 
condition proves it. In the feeding of ensilage, if the cows are fed be- 
fore milking, I noticed there was an odor of ensilage in the milk; but if 
after, not so much so. Also about the rye. Our farmers used it consid- 
erably for winter pasturage, and especially last spring they would allow 
the cows to run on the rye sooner than they ought to, but those who 
kept up the feeding of bran and hay at the same time and made this 
change gradually the flavor was hard to detect and not so pronounced, 
where it was cooled properly and where the change had been made grad- 
ually. My experience has been that any change in any feed, whether 
from green to dry or from dry to green pasture, don’t make any differ- 
ence if made gradually. I believe sudden changes give indigestion. 

Prof. Erf—In my former statement I want to say that the milk that 
was milked with the pounded rye was immediately removed from _ the 
stable. If you leave milk with this pounded rye it will absorb odor. In 
regard to the cooling that Mr. Spies brought up, cooling does not de- 
odorize the milk. Probably one of the best illustrations I could give 
you is by sitting a piece of limburger cheese down; you can’t smell it, but 
warm it up and you receive a decided odor. 

Mr. Sawyer.—I think the professor is off, not on the limburger cheese, 
maybe—he may have had experience. But I don’t want the idea to go 
out that the dairymen cannot very greatly improve milk by very rapid 
cooling as soon as drawn from the cow. That, in my opinion, is the way — 
of getting rid of something that you don’t want and by always doing 
that if you get into a scrape you are getting out of it. The feed ques- 
tion, on the other hand, I think nine-tenths of the difficulty is in sudden 
changes of feed. The animal gets out of condition and her milk will be 
out of condition, and by feeding clover and rye if a cow is pretty well fed 


with dry feed first and then goes to green feed she will gorge herself if 


ILLINOIS DAIRYMEN’S ASSOCIATION. 31 


she is famished. The trouble with nine-tenths of the cows is they are 
hungry and will fill up suddenly and the trouble comes. 

: Mr. Glover.—A year ago I was called by a certain farmer to his 
_place who had a sick baby, for they seem to think I can doctor babies as 
well as cows. I went to examine the trouble and went into the herd and 
knew what the man was feeding—10 to 12 pounds of corn meal, and not 
a cow but what was out of order. The illness of the baby was caused by 
the illness of the cow, which was not producing healthy milk. He chang- 
ed to condensed milk and today that baby is a nice looking boy. 

Mr. Latzer.—Was the cause due to feeding too much or changing too 
quickly? 

Mr. Glover.—He fed altogether too much corn—10 or 12 pounds corn 
meal alone, not mixed, and fed 40 pounds silage and all the corn stover 
they could eat. A corn ration and when feeding corn meal alone that 
should have been mixed with hay to mix it up. It seems to me that was 
the cause of it. They had been on that ration and this was in June 
when I was consulted about it. Feeding too much corn. 3 

Q.—It is not enough to merely place feed before the cows, but it is 
the farmer’s duty to see she has enough and not too much, you mean? 

A.—Just has two feedings. 

By the President.—The fact I brought out in my address is we 
should have this gentleman go ’round and give lessons on the farm. We 
get it in our papers and it goes to a few hundred of farms and many 


never hear a word of it. 


MAKING THE BEST GRADE OF MILK. 


Address by H. B. Gurler, DeKalb, III. 


Mr. President, Ladies and Gentlemen: 

I don’t know whether the Secretary put that just right, “The Best 
Grade of Milk.’”’ Perhaps he should have put it “‘ A Better Grade of Milk.” 
We cannot all set up to that standard of making the best grade of milk; 


32 ILLINOIS DAIRYMEN’S ASSOCIATION. 


can't all get there at once, sure; it takes time. It took me a long time 
to get where I am, and I don’t say I am making the best grade of milk. 


Well, to start this, there is no quetion but that the public are demand- 
ing a better grade of milk than they have been getting; the consumers of 
milk are demanding this, and the creamery men are demanding it. lI 
don't know whether I ought to say demanding it; I don’t know that you 
are quite demanding it. How is that, Mr. Long, you would demand it if 
you were sure you could enforce your demand? 


A. Mr. Long.—That’s right. 


This is a tremendous subject; I feel lost. But there is no question 
but that there are many dairymen that think they are doing fairly well, 
that are way off in their work. They don’t know what a poor grade of 
work they are doing. There is great need of instruction along this line 
here; a great field for our experiment stations for such work, and Mr. 
Glover is doing this in the northern part of the State, getting them inter- 
ested and teaching them the errors of their ways. 


Many of us started in and got into a rut and doing things the way we 
were taught, and keep right along doing it, and some of us don’t want to 
get out of this rut; would rather keep on doing work in the same old- 
fashioned way. It is a question whether you are going to whip them out 
of it, or whether you are going to lead them out of it and put conditions in 
such a way that it is to their advantage to get out of their old ruts. 

I made a statement one time at a meeting, that we were consuming 
more filth in our milk than any one article of food. Just think of that! 
It is deplorable. But there are many dairymen, as I said before, that do 
not realize that fact. 

Is Mr. Fraser present? I would like to have him tell us some of the 
results of their work? | 

Maybe Mr. Erf will tell us? Can you tell us what you discovered 
under the udders when they were unwashed and dirty, and the conditions? 

Prof. Erf.—That is a topic that is too large to handle here. But under 
the unwashed udder we have at least 3,000 bacteria. We have some 
charts which would illustrate this much better. The same is true in 
feeding before milking and feeding after milking; that is, allowing the 
stable to air out and allow the dust to settle before milking. And then 


: 


ILLINOIS DAIRYMEN’S ASSOCIATION. 22 


- we made another experiment in the way of illustrating to students here, 
by milking with the dry teat, or moderately dry, and milking with a milk 
teat; that is. allowing some of the milk to be washed off an unwashed 
udder and allowing to drop in the bucket. It is terrific the way germs 
reproduce themselves. I cannot hardly express it. I would be glad to 
bring up the charts some time and show you. 


Mr. Gurler.—I just wanted some of these facts brought out to show 
the ground for the public demand for a higher grade milk, and when we 
can bring that about we are going to increase the consumption of milk 
very largely. 

We are not all going to get to the front, although there is room for us 
all, but we can do better. I hear the complaint among creamerymen 
every time I go among them. The trouble is the milk is off and the 
butter is off, and they will have butter rejected, which means a loss to 
the creameryman and a loss to the patrons and works more mischief than 
you can calculate. 


Now the greatest trouble lies in the faulty construction and care of 
our cow Stables, and there is no reason why this should be so. It is not 
avery great expense to have a sanitary cow stable. The expense is 
not very large of putting in a cement stable floor with the cement all 
throughout the gutters and platforms and mangers. The stable over here 
at the University barn cost 11 cents per square foot, finishing the whole 
surface of the gutters and the mangers. Now I have in one cow stable a 
cement floor, 64 cows on 3,600 square feet, that is practically 60 square 
feet per cow. At 11 cents a foot would be $6.60 per cow for the cement 
work. We can put in a wooden stall of some of the improved stalls— 
the Bradwell or Hoard’s Model Stall, that are not an expensive stall. 
But here is one thing you want to keep in mind all the while, that is one 
of the curses, you line the cow up on the manger, when she should be 
lined up on the gutter. The stall should be so constructed that it can 
be adjusted, the front should be adjustable to keep the cows lined on 
the gutter. This is necessary, if you are going to keep the cow reason- 
ably clean, without Scme one in the barn all the while to look after the 
droppings and keeping the cows clean. 


One other point I want to speak of here and perhaps it is not strictly 


ey ae ILLINOIS DAIRYMEN’S ASSOCIATION. 


in line, but one of the worst features of a stanchion is the danger of one 
cow stepping on the other’s teat and inflamation setting in 1 am sure 
that I have lost more parts of udders in my dairy from that one cause 
than all other causes combined. That is enough to condemn the stan- 
chion, let alone the sanitary side of it. © 

I don’t believe, Mr. President, it is hardly necessary for me to 
describe my work. 

Mr. Campbell.—I would like to have him tell how he makes his milk. 


Mr. Gurler.—I don’t want to blow my horn; I have told it at these 
meetings several times, but am willing to tell you what we do. I will go 


over it as briefly as I can. 


I would say this, I started that enterprise at the suggestion of some 
of the leading physicians of Chicago, and they worked with me a year and 
a half before they convinced me it was a safe enterprise to embark in. 

After deciding to go into it, the first move was to work over my cow 
stables, putting in cement floors and fixing the ventilation, etc. I used 
the King system and plenty of light. My stables I utilized there by put- 
ting in more light and cement floors. Well, after I got my stables ready 
and had built me a little milk house, the next move was to have my dairy 
tested. I had the State official apply the tuberculin to them right there. 
I did not know where I was going to land, because we had no figures to 
show what tuberculis serum there was in the State, but I got off with 
only three per cent loss. One reason was I had been applying the test | 
for several years and weeding out poor cows. I started at 200 pounds of 
butter, and I worked out my poor ones and elevated my standard and 
kept weeding out until the last years I run my dairy for butter making, 
they averaged 300 to 305.7 pounds per cow, counting everything old and 
young; everything I milked. 

I think that process of weeding out the herd saved me, because ] 
had innocently worked out some of the bad ones. If a cow could not get 
up to the standard, I sent her to the butcher and that was the way I 
escaped so easily. 

My stables were all whitewashed twice a year, and now I have adopted 
the rule that all the stables shall be whitewashed thé first of every 
month, and it is considered part of the work to do that once a month. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 35 


a 


Now in milking, the cows are groomed a half hour before they are 
milked. That leaves time for the dust to settle. Then the milkers are 
required to go and cleanse their hands thoroughly and put on their 
white suits. We milk into a pail which has a strainer on top consisting 
of two layers of gauze and one layer of absorbent cotton, and we put 
all of the milk through that. Just in advance of the milkers is a man 
who goes around and cleanses the udders with a pail of water and a 
sponge. Here is a point I want to mention that is interesting to me. 
In my early practice, I had each milker go over his row of cows before 
he commenced to milk. The work was small, and I had only put in a 
portion of the herd into this sanitary stable, or, rather, into the certified 
milk work as we needed them. I found every time a cow went into that 
stable there was a shrinkage in her milk. I did not know what had 
happened. Finally a mother gave me the idea. That manipulation of 
the udder stimulated the secretion of milk, and to get the best results 
you must work with nature and follow up that stimulation of the secre- 
tions which had been caused by the manipulation of the udder. If you 
lost the benefit of that manipulation and the cow settled back, you had to 
pay for it in a small flow of milk. I changed then and adopted a plan of 
having one man cleanse the udders for ten milkers. One man can do 
that. Just go around and keep just ahead of the ten milkers. It keeps 
him busy all right to do that, but that shrinkage of milk all ceases then. 
After the milk is drawn it is taken out of the stable and emptied in a 
can, and as soon as the can is filled it is taken to the milk house, 
and there the milk is put through a centrifugal separator. That is to 
‘standardize the milk. This milk is used for infants’ food and the doctors 
wanted to modify this milk; they needed to know what the standard of 
the milk was, so I adopted the standard of 4 per cent fat with the Bab- 
cock test. By using this centrifugal separator, if the milk is above 4 
per cent we can cut out a little cream. It was not up to this standard 
for the first three or four years, and we had to catch up and raise our 
standard. It used to run WH and 3.7, along in there. I have been 
weeding out more cows, not particularly with the idea of raising the 
standard, but weeding out the unprofitable cows and at the same time I 
have raised the standard of the milk until the milk of my whole dairy 


36 ILLINOIS DAIRYMEN’S ASSOCIATION. 


is running 4.4, and we have to take out a little cream to fetch the 
standard down. 

We also put up cream with 16 per cent fat to be used with this 4 per 
cent milk in modifying. You will all think 16 per cent cream is a low 
grade, but I do that at the suggestion of the physicians, because it figures 
so nicely with the 4 per cent milk. 

Now this milk, after going through the separator—I will say now 
that I never thought at that time of the separator being any advantage 
as a clarifier, my sole thought was to standardize the milk, but I have 
learned this: The separator does take something out of the purest milk 
that I can make. I believe it is to the advantage to have it taken out. 
There is something that we get out of that milk that we ought to. What 
I get out of my separator don’t smell like you get at the creamery. It 
is just that kind of a pasty stuff which is better out. From the separator 
the milk runs over a Star cooler.. We cool down as low as we can cool 
with ice water in the summer time. At this time of the year we use 
the well water. After going over the cooler it is put into bottles, and 
the bottles are sealed with a metal cap and seal, on which we stamp the 
date the milk is bottled. That is a guaranty to the consumers of the 
age of the milk. Then the milk is put into cases and the cases are filled 
with chipped ice in warm weather. In cool weather we don’t use ice 
in the water that we use in cooling the milk. In the warm weather this 
cooling goes on in the cases until it reaches 35 degrees, and it will 
reach the city at 35. | 

The record the milk has for keeping qualities has. been a surprise to. 
me. I was surprised at being able to ship that milk to Paris, 17 days on 
the trip, and it was good for four days after it arrived. And that was 
in August. I never would have undertook to do that, if the gentle- 
man who had come to make up his collection of exhibits, hadn’t asked 
me to do it. I felt just stalled at first. I finally thought if he had faith 
enough in me, I ought to try. We went to work, but we did not take 
any extra care of the milk until it was bottled. We did not know what 
cows the milk came from nor what milker milked the cows.: No atten- 
tion was paid to it, until the milk was bottled and put them into chipped 
ice and salt and cooled it down as rapidly as possible. That is all the 
pains I took with that milk. 


ILLINOIS DAIRYMEN’S ASSOCIATION. a7 


The other day I was in Ira Mix’s office and he has been putting in 
some pastuerizers. He thought it was the best in the field. He had 
been having some of his pastuerized milk brought to the office and had 
them sitting on his desk, and he asked me what I did to my milk to 
make it keep longer than the pastuerized milk. I mention this just to 
show you what it is practical to do. You don’t all need to go to the 
expense or take the time and trouble I do with my milk, but I will tell 
you, there are openings all over this country to do high grade work, 
‘higher grade than is being done at present. There are people who are 
willing to pay you for it as soon as you convince them you are interested 
in your work, and establish confidence between you and them. You 
have got to convince them you are going to do this work and you will be 
paid for it. You have got to stand on guard; It’s worse than standing on 
picket line in the Civil War. I never had anything that nerved me up the 
way this does, to stand guard over this enterprise. I tell you it is hard 
to find men who will stand guard if anything happens to you. We all 
make mistakes. The trouble is to see troubles ahead; we can see a 
stone wall when we run against it. We need to see these things in time 
to get by them. I tell my men it is all wrong not to know it is wrong 
until it comes back from the other end. It destroys confidence, and con- 
fidence is. the foundation of this whole work, and you must retain it; 
you cannot handle it with gloves on. You have got to have grit enough 
to do anything that comes along, and you have got to study all the time. 
I-am studying just as much as I ever did, and when I am home my at- 
tention is all diverted to that enterprise. 


Now, Mr. President, are there any questions on this work, for if 
there are I am willing to answer them? 


Prof. Fraser.—Did you explain how we found the amount of dirt in 
those milkings under different conditions? 

Mr. Gurler.—No, that is the bacteria side of it. 

Prof. Fraser.—The way it was done was we milked the cow and then 
_took a dish and put in the pail and held it in the same position and the 
milkers went through the operation for four and one-half minutes without 
drawing any milk. The udder was washed and this operation was 
repeated. This dirt was washed out in a small weighing tub, and this 


* 


38 ILLINOIS DAIRYMEN’S ASSOCIATION. 


weighing tub was weighed to see the difference in weight of dirt from 
an unwashed and washed udder. We had about 15 of each. The average 
amount of dirt from unwashed udder was 30 times as much as after it was 
washed. When the udder was just somewhat soiled, as udders usually 
are, there were 16 times from the unwashed to the washed. When par- 
ticularly clean it was 414 times as much. That shows the advantage of 
washing the udders especially when the udders are very dirty. 

Mr. Gurler.—Now, in my first work for producing certified milk, I 
would not feed ensilage, not a feed of it, I did not dare to. I had 
experimented with silage and had made a high flavored butter. So we 
experimented all one winter. I had samples brought to my family from 
butter made where silage was fed and otherwise, and they usually picked 
out the silage butter for the best nearly every time. And now I find no 
trouble in feeding sound silage to my cows. You might just as well say 
dried fruit is better than canned feed. If you put up a silo as you 
ought to, you have canned feed and it is superior to dry feed. 

Mr. Stewart.—You made a misstatement about the cows being tied 
up. Thirty years ago I built a barn, 80 cows, 6 feet for two, cement floor 
and had a drop., They were tied by the neck so they could go back and 
forward. The difficulty was: they will not get rid of droppings because 
they go back and forward. Ayrshire cows have short teats and not long 
hanging ones. They would trample on those teats and hurt them. Three 
years with cement floors, and then put them in stanchions and put six 
cows in every sixteen feet. It isn’t very close and I haven’t lost as 
many teats off my cows as when three feet apiece or over. I have found 
the wider you have the stall the more apt they are to lose their teats. 

Mr. Gurler.—You can account for it, the cow has got to lay down like 
I don’t know what, with her feet all under her. . 

Mr. Stewart.—She did just as well and kept as well. 

Mr. Gurler.—She seemed to. 

Mr. Stewart.—I can’t tell the difference. 

Mr. Gurler.—Why not put in stalls, with individual stalls It may be 
a little more expense, but it is cleaner where you line up the rear in 
place of the front, It won’t be more than $1.50 to a cow and I don’t 
know whether it will be that. | 


ILLINOIS DAIRYMEN’S ASSOCIATION. 39 


Mr. Stewart.—They are cleaner in stanchions than in stalls. 

Mr. Campbell.—lIn 16 feet I have got 5, on the onposite 16 feet I have 
6, and the ones where there are six in a row do not do as well as the ones 
with five in the row. They can’t all lay down at.one time and they take 
turn about and they have no regular rest, and I think the cow must have 
regular rest just as well as men. 

Mr. Coolidge.—I would like to ask Mr. Gurler if he finds any differ- 
ence in separators in respect to taking out this slime? ; 

A.—I cannot answer that question. I have used the Alpha separator. 
I don’t know about any other for that purpose. 

By the President.—We will now listen to Mrs. Purviance of the Logan 


County Buttermakers’ Association. 


FARM BUTTERMAKING AND COUNTY ORGANIZATIONS. 


By Mrs. H. Purviance, Lincoln, Illinois. 


Cee ee 


Mr. President, Ladies and Gentlemen: 


I hardly know how to address such an intelligent audience, one that 
has so many noted speakers as have spoken to you this afternoon, being 
only a plain farmer’s wife. 

It seems to me that I might interest and instruct you by telling the 
things that have come under my personal observation and give you a 
brief account of Farm Buttermaking and Organization. 

Dairying is one of the most profitable things a farmer can do, for 
several reasons. He has his corn, oats and grass. He desires to have 
horses, cattle and hogs, and perhaps sheep. Why not have cows and 
raise your calves, or, at least, those you wish. You can also buy calves 
very cheap and raise them all by hand, which is the proper way to do. 
Then you have the good warm milk to give to your pigs, provided you 


40 ILLINOIS DAIRYMEN’S ASSOCIATION. 


have a separator, which you should have if you have not got one, for it 
will pay you to get one at once. You have all heard how the hog pays 
off the mortgage. I do not believe he. pays it alone; I think the cow 
has as much to do with paying off the debt as the hog. 

You all know there is nothing better for pigs than good slop, or 
warm milk, with shift stuff or shorts. Your pigs will grow faster and at 
less expense by using milk. Then your large hogs can run after the cows, 
saving the corn, otherwise you would have to feed. 

While you are doing so many good things, see what the wife can do 
at the same time. Having all of this milk means plenty of cream, which 
can be made into good butter. Suppose you sell only 40 or 50 pounds 
a week, won't that pay the grocery bill and possibly the dry goods bill? 
With ten cows and taking a low estimate of six pounds to the cow, will 
make you 60 pounds per week. If you milk only two or three cows can 
you make as good butter? No, only by hardest work of the wife. Her 
butter will not score as high, from the fact that the first cream has too 
much acidity to mix with the last skimmings, causing a loss of butter, 
and her butter has either a flat taste or an old strong flavor. Can you 
afford to milk two or three cows? Just think of the advantages a dairy 
gives you. You have pure, sweet butter for your table and an income 
of $15.00 per week from ten cows at the low estimate. A cow that 
makes six pounds per week will eat as much as one that will make 
twelve to thirteen pounds. Why not have the best? 

Let me give you the experience of a couple I know. They began 
housekeeping. The wife made more butter from six cows than could be 
used at home, so she sent it to the store. At first she received 18 cents, 
but she found that eight to ten pounds per week paid for the groceries 
in a family of four. When they saw what a few cows would do, they 
decided to increase the number of cows, and at the end of the year 
found that their groceries and help in the house had been paid. Every 
year they gained, not only in number of cows and butter, but also in 
price, their butter selling at the highest prices, 20 to 22 cents at that 
time. This took them about four years, after which they delivered all 
their product to one merchant who secured customers at 25 cents per 
pound. At present they make 175 pounds or more, which they deliver to 


ILLINOIS DAIRYMEN’S ASSOCIATION. Al 


private customers at 30 cents per pound. They also raise feed and sell 
from 80 to 100 head of hogs; feed from 15 to 20 head of calves the year 
round by hand. They also buy small calves and raise them on the skim 
milk, besides feeding the young hogs the surplus milk. If they sell only 
150 pounds a week, see what that means? Will say in round numbers, 
$45.00 per week worth of butter. Not so much, but think what a help, 
besides, you have your calves and hogs yet to make money on. Do you 
think it pays? This is a progressive age. We cannot farm as our 
fathers did, but we must be constantly watching every corner if we wish 


to succeed. 


The man who puts a field in corn year after year soon has his ground 
worn out, with only a small yield for his labor and expense. If he raises 
cattle and hogs for his own use only, he has to sell all the grain, so all 
that was raised is taken off the farm. On the other hand, if he raises 
horses, cattle and hogs for market, he has to feed the grain, thereby 
furnishing himself; with an abundance of the best fertilizer known, with- 
out resorting to the expense of commercial fertilization. He has more 
pasture, his ground is constantly being rotated, and his soil is in fine 
condition to yield him a large crop. 


I know it means work, and you have to pay the closest attention to 
this work if you make a success. 


I do not think it necessary to go into detail as to how you should keep 
your cream, the temperature, etc. You doubtless know much better than 
I do, but if any one has a question, I will gladly answer it to the best 
of my ability. 

One thing I do wish to say, if you go into the dairy work, you want 
to study every point. ‘Remember that only good butter should be made 
and sold. I shall be glad when all shall be sold on the scoring system 
and the price paid according to the score. I think that pure butter is as 
essential as any food we eat; really more so, as it absorbs all of the 
impurities, if not properly cared for, or packedd in the best of packages. 
You cannot afford to make or sell anything but the best. Your reputa- 
tion is worth more than money, for with a good reputation you can soon 
have the money. 


42 ILLINOIS DAIRYMEN’S ASSOCIATION. 


With plenty of cream, you ought to make gilt-edge butter. Do you 
do so? If not, why not? Have you tried to find out? If not, get some 
good judge to score your butter, and find out where your weak points 
are, and then rectify them. Now, if it scores low, do not get angry at 
the judge, as so many do. They think they know all there is to be 
known, and as a result, make the poorest butter on the market. 


There is a growing demand for butter, and producers find they must 
have a pure article, if they find ready sales and top prices. 


We have gained one good point over oleomargarine. Let us do still 
more, by increasing the number of dairies, until we supply the market 
with good, sweet butter, and drive oleomargarine entirely out of the 
market. It can be done if we will only stand together and work. 


Here is where our organization can do good work. Let each county 
have an organization; let them have meetings and discuss the various 
points on butter making. Let them have butter shows and give substan- 
tial premiums. In some townships there may be better buttermakers, 
who have better facilities. If so, throw them into classes, as we have 
done in our county. 

Let me give you briefly an account of our own organization. When 
the Logan County Farmers’ Institute was first organized some fifteen 
years ago, there were half a dozen men who attended. For several years 
the attendance was light. About the fourth or fifth year, one or two 
ladies were present, and were laughed at for going. About eleven years 
ago the managers decided to have a farmers’ exhibit and a woman’s de- 
partment in connection with their program. That year they had an insti- 
tute. We held our meeting in a large hall. There was a fine display. I 
do not recollect about the men’s department, but I do of the cakes, 
bread, butter and chickens, especially the last two, for it was hard to 
decide which would win the day—the crowing rooster or the strong 
butter. The roosters won and were banished. But that butter! It had 
all the colors imaginable, and all the flavors of the cellars and kitchens. 
We had forty-seven entries in butter, and all became the property of the 
merchant who gave a premium of $5.00 in merchandise. He made the 
same offer the next year, but received only 25 entries. There was a 
decided change. People had learned that they must not have an orange 


ILLINOIS DAIRYMEN’S ASSOCIATION. 43 


yellow, neither should it be white; that butter had grain and it should 
not be churned too long and that it should be washed. 


At that time there were a number of farmers bringing butter to 
market, receiving from 12 to 15 cents. The merchants were constantly 
complaining of poor butter. Four years ago we organized a butter asso- 
ciation and have had our butter exhibit in connection with the Farmers’ 
Institute. 

At first we all thought of entering in one class, then decided that to 
give all a chance, we put separator butter in one class with first and 
second, and township in classes to themselves, making a first and second 
premium for each township. Sweepstakes for highest scoring butter. 
The first year we had thirty entries. Some good butter and some that 
scored but 70; second year we had 42 entries, and by far better butter in 
every respect. The sweepstakes scored 961% and the lowest 78. This 
year we had 54 entries; sweepstakes 95 and lowest 86. It was gratifying 
to see how eagerly the people examined their score card to see what 
progress they were making. 


This year our merchants told us that we had driven the poorest but- 
termakers from the market, but more butter is brought in at present 
than formerly and of a much better grade. Why not keep the good work 
going by organizing every county, and secure the best butter for market. 
We can make as good a score as any creamery butter, if we try. I claim 
better than butter made from cream handled by so many different people; 
some are careful, some not. 

I expect our brother creamerymen will differ, but I believe we can 
do it. The time is not far distant when dairy butter will rank as high, 
if not higher, than creamery, and will get the same price. That is the 
case now in Lincoln with many people. They prefer dairy to creamery 
butter. There is no such a marked difference, as dairy sells from 25 to 
30 cents. We mean to increase the number of dairies in the country to 
show the farmers what they can make by going into this work. Sanga- 
mon, McLean and Logan counties have organized and are doing good 
work. That is what our State Dairywomen’s Association is striving to 
do, and if we only have the encouragement from the State Dairymen in a 
good cause, we will succeed. We cannot make too much good butter. 


4A ILLINOIS DAIRYMEN’S ASSOCIATION. 


In behalf of our Association, we thank you for giving us a place on 
-your program, that we might have a chance to show what we are doing. 
It is to the interest of both Associations to work harmoniously, for we 
can accomplish much more thereby. 


DISCUSSION. 


By the President.—Is your Association the oldest of the three coun- 
‘ties? 

A.—No sir, Sangamon County is older. 

Mr. Glover.—Has your Association ever calculated how much time 
‘is wasted on the different farms in Illinois churning? To explain my 
question. We were making a visit in the country and went to a farm 
house and found a lady churning; said she churned from three to four 
‘and a half to six hours on one churn. She said she never got it in less 
than two hours and it usually took to three o’clock in the afternoon. to 
complete churning. Have you ever estimated the amount of time that 
was wasted? "i 

.A.—I think she could have saved a good deal of time by commencing 
at the bottom and learning how to make her butter. “ It doesn’t take three 
hours to make your butter, if she knows the temperature and the way 
to make it and manage it from start to finish. There may be a great deal 
of time wasted. I never studied it. 

Mr. Glover.—They usually use their fingers for the temperature? 

A.—No, a thermometer. 

Mrs. Purviance.—How many ladies have you seen test it with their 
fingers? 

Mr. Glover.—Ask me how many test it with a thermometer. I haven’t 
seen many ladies using a thermometer. I usually find that system. They 
shake the milk, push it off into a dish and dip in their finger, and I think 
that is pretty much in vogue. The milk was on the back of the stove and 
felt once in a while. | 

Mrs. Purviance.—In Logan County we are up-to-date. In some coun- 
ties that may be so. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 45 


By the President.—I want to state before we close that a reception 
has been arranged for us at the dairy barn, and we can only spend a half . 
an hour there before going to Prof. Erf’s to learn how to use starters. 


Appointment of Committee on Resolutions: 

By the President.—I appoint Mr. H. B. Gurler of DeKalb, Mr. L. A. 
Spies of St. Jacobs and Mr. George Caven of Chicago as a committee on 
resolutions. 

Mr. Gurler.—I cannot stay with you. I have to go home tomorrow 
forenoon. I have been in Chicago about this organization of the milk 
shippers and it is compelling me to reorganize my shipping, so I will have 
to be there to look after it. 

By the President.—In place of Mr. Gurler, I will put Mr. John 
Stewart of Elburn, Illinois. So the committee on resolutions will be Mr. 
John Stewart, Mr. L. A. Spies and Mr. George Caven. 

Appointment of Committee on Nominations. 

By the President: I appoint Mr. M. Long of Woodstock, Mr. F. W. 
Belden of Aurora and Mr. John Coolidge of Galesburg as a Committee on 
Nominations. 


46 ILLINOIS DAIRYMEN’S ASSOCIATION. 


Reception in Cow Stable 


University Barns, January 6th, 1903 


By the Toastmaster, Prof. Fraser.—This may be the first time you 
have attended a reception given by the cows, and I hope the cows will 
prove good entertainers, if that is the case. | 

Across the water they think nothing of this kind of thing; they think 
as much of their Holstein cows as they do of their families. These ladies 
you see on both sides of you here and who are very glad to do you honor 
this afternoon, and I think some honor should be shown them. If there 
had never been any cows, we would have had had no Illinois Dairy- 
men’s Association. The chief object in their inviting you up here this - 
afternoon is that you may remember that their home is a place where 
food is produced, the same as the home is, and if it is a place where food 
is produced, it seems quite proper that it might be eaten there as well. 

We have with us today a man who has done more toward making the 
cow stable a sanitary place than any other man, and we would be glad to 

have Mr. Gurler respond to the toast, “Why Not.” 


WHY NOT. 


By Mr. H. B. Gurler. 


Mr. Toastmaster, Ladies and Gentlemen.—I need not tell you that it 
is not my forte talking in a place like this. You will discover that. This 


ILLINOIS DAIRYMEN’S ASSOCIATION. 47 


toast, “Why Not,” is a little suggestive, but why not? Why not have this 
kind of a gathering in the cow stable, when the cow stable is in such 
sanitary conditions that there is nothing objectionable? And why not 
elevate the whole business, why not do it? You can’t get up to the stand- 
ard they have gotten here all at once, but we can go gradually, step by 
step, until we reach the point where the cow stable shall be in a condi- 
tion and a fit place to prepare all the food we eat. I would just as soon 
have my pancakes prepared in a cow stable as my milk. No article will 
absorb the impurities quicker than milk will. A cow stable should be in 
such condition that we can entertain our company, our lady friends, any 
one we wish into it, the same as we are doing today. There is no reason 
in the world why we should stand back and hang back and not try to do 
better than what we have been doing. 

I can’t do this subject justice; I can’t tell you all I feel along that 
line. You will see here what has been done. It takes time, of course, to 
do it. It has taken time to do-this here; it has been several years in 
developing.» Things were not in this condition when I was first appointed 
a representative on the Dairy Board here. I used to feel I was sat down 
on when I got something done on the dairy line. But I am proud of it 
today and shall remember this as long as I live. That is all I have to 
say. (Applause.) 

By the Toastmaster.—Dr. V. P. Burrill, our Vice President, has been 
kind enough to come out this afternoon, and will respond to the toast, 
“Caged.” 


> 


CAGED. 


By Dr. V. P. Burrill. 


ee 


Mr. Toastmaster.—I haven’t finished my lunch, but it wasn’t because 
I was afraid of it. 


48 ILLINOIS DAIRYMEN’S ASSOCIATION. 


I remember some time ago in our College paper managed by the 
students, the statement was made that ‘“‘The very hairs of our head are 
all numbered,” and under that another little, “Some of our professors have 
only the back numbers.” I keep on my cap. 


We have vague ideas about cleanliness. The good housewife scrubs 
and polishes and makes things bright and fine, but sometimes in doing 
this she uses what is called a dishrag and after she has done with it, she 
puts it up until it is time to use it again, and then goes through the same 
operation. 

The chemist thinking he can do better, fixes his kitchen utensils in 
better shape. He washes and scours and then turns in acid and various 
other things to get off the last remnant of dirt, and he has thought he 
was doing excellent work, and possibly some one comes along and 
remarks in each of these cases that great pains has been taken to do 
certain necessary things, but the-very particular, necessary thing has been 
left out, and we have been leaving that out in a great many of our opera- 
tions and affairs. 


Perhaps it would be unwise to point our particulars near at home, 
but in the old world in the middle ages, in Europe, one-third of the total 
population of that whole European country was swept off in one year by 
the plague. In London the bodies of people, so many of them were lying 
in the streets and in their houses, that those who were left could not 
take care of them who had died. The whole atmosphere became tainted 
with the contagion and it was impossible that burial should take place 
fast enough to keep up with the deaths. This same kind of thing would 
have prevailed and in our own country, but for provisions that this other 
country did not have; information that these people did not know. 


I do not think our people work any harder or are any more particular 
in their modes of life than the people before them. These good house- 
wives are doing the same things in keeping the rooms, tables and dishes 
clean, but after all, in a great many instances we are leaving undone the 
thing that leads towards cleanliness, that we ought to look after. 

I believe this is the first time in American history that a fine luncheon 
has been served with such attendants on either side. The natural idea 
I suppose would be that the place was some out of joint, but I tell you if 


ILLINOIS DAIRYMEN’S ASSOCIATION. 49 


we will only meet the real issues, we can be perfectly safe in eating here; 
our milk as free from taint as it ought to be, and in all probability the 
barn will be a place for this kind of thing. 

I have been announced to talk on the topic of “ Caged.” Put these 
living, active organisms into some kind of position where they can’t get 
out; put them out at one side behind the bars and we shall adopt the 
essential feature of cleanliness in regard to health. 

A little time ago in our southern countries, if we would go through | 
New Orleans and many cities nearer than that you would get a strong 
smell of carbolic acid around. the streets. Apparently they thought they 
were destroying the germs of yellow fever, but they were not doing what 
they ought to have been doing. They ought to have been attending tot he 
mosquitoes; catching the mosquitoes which carried the disease. And 
we too, if we did these things which ought to be done under the circum- 
stances we could have the most excellent cleanliness here with the cows 
just as well as in the scoured kitched or parlor, with the upholstered fur- 
niture full of dust, or with the dust beaten out occasionally. Indeed I 
don’t know but what things are more favorable here. I don’t know as 
we will ever set the fashion of making the cow barn the dining room, but 
I do believe that we are coming to the time when the products of the 
cow stable shall be fit for the dining room. 3 

By the Toastmaster.—We will now have a picture taken. 

By the Toastmaster.—Our Dean needs no introduction to an Illinois 
audience. He will respond to the toast, ‘Room at the Top.” 


ROOM AT THE TOP. 


By Dean Davenport, Urbana. 


Ladies and Gentlemen.—Really there is nothing remarkable 
about this matter after all. I noticed the people as they came in, 


O ILLINOIS DAIRYMEN’S ASSOCIATION. 


oa 


some of them grinned a little out of the corners of their mouths; others 
stuck up theirs just as if they had done it before—just like the young 
fellow who was married for the first time. 


Here food is made 365 days in the year, and I submit the general pro- 
position, that if this is the place where it is fit to manufacture food, it 
ought to be fit to eat it in; if not, it ought to be. 


On ‘ Room at the.Top,”’ there is no question about it in this busi- 
ness. It is true of all agricultural work. It is a good deal like a two- 
story building. The most of us go in the front door, inquire for the cellar 
and go down, but there is more room on top. 


I am bound to tell further that we must commence to realize the up- 
ward bent of the dairy business. In this connection here, let me assure 
you, lest you get a wrong impression, that these men who have served you 
are the milkers in this barn and the men who care for the milk. And assure 
you further that this busines that you see conducted here, is done every 
day—except this part of it, that don’t pay. The milk business is profit- 
able here now. The State of Illinois is not sinking money on any of : 
these cows you see here. If this is true, if the traffic will bear it, why 
not more of us realize it? I admit there are barns where milk is made 
that we wouldn’t care to drink. I do not want to eat the products made in 
any barn I would not be willing to partake of in it. There is more room at 
the top than we realize and the road upward is not so hard to travel, and 
you can get after it better. The fact is we drifted along, so to speak, 
figuring all the time how little we can put into this business. We must 
take into consideration that since cows have been milked, this great popu- 
lation has been increasing too. There are more people than there used to 
be, and more people who have money to spend. 

What has been done here has not been easily. All you see here in 
dairy husbandry, the cattle and the farm is due to Mr. Fraser’s work. I 
wish you could know Mr. Krouch, who is head herdsman here. All this 
business needs his sticking to it with determination of getting at the top. 
There is too much bad butter and filthy milk that ought not to be. There 
is room for better things and I hope that we will lead in the business of 
getting nearer the top. 

This business needs more than anything else, good sanitary condi- 


ILLINOIS DAIRYMEN’S ASSOCIATION. 51 


tions, and we must get after this thing: to improve the conditions and 
satisfy the people that dairy products are sanitary as well as acceptable. 

I am not going to occupy your time any longer. We have had our 
refreshments, warm milk or cold milk as you pleased, and as far as I am 
concerned I am going to stop. I hope this Dairy Association while it is 
here will see some things and do some things that will boost this business 
farther, for their needs are infinite. There is plenty of room at 
the top. There is a crown just over us if we look up. Let’s get a litile 
bit of the money the people are spending; let’s get a little more in the 
dairy business. 


By the Toastmaster :— 

We have stayed here as long as we should. Maybe I should mention 
something about our cows. The cow on this end goes by the name of 
Rose. You can see her record, and it is very good indeed. We have some 
experimental cows at the other end and more interest connected with 
them probably. I shall be very pleased to tell you more about them and 
spend any time with any who cares to come out here, but at present 
we have stayed long enough and had better adjourn. 


Tuesday Evening, January 6th, 1903 


President in the chair. 
We will now listen to Dean Davenport, who will talk to us on 


AIM AND WORK OF THE DEPARTMENT OF DAIRY HUSBANDRY. 


Mr. President and Members of the Association: 
Iam going to undertake this evening to follow the thought in the pro- 
gram as closely as possible and speak of the aim and work on this depart- 


52 ILLINOIS DAIRYMEN’S ASSOCIATION. 


ment, and getting before us the real purpose that animates this de- 
partment. 

-That first word, the AIM of the department expresses a thought that 
comes before us when we undertake to settle policies; determine what 
shall be done in the way of investigation. The work was discovered be- 
fore Mr. Glover went into the work in which he is’ engaged. It is very 
much talked about What are we trying to do with this department. One 
definition is that the department of dairy husbandry exists here for the 
purpose of doing all it can do for the dairy industry. It is that definition 
which led us to separate the department of dairy husbandry from the de- 
partment of animal husbandry. 

I don’t mind saying to you, we had some difficulty in separting them. 
There are some places in which husbandry and animal husbandry are cov- 
ered by the same department and often by the same man. When I first 
advocated a dairy department as a separate department, and at that time I 
held the department of animal husbandry myself, this question was raised: 
Why should there be a Separate department for dairy husbandry? Dairy hus- 
bandry means the husbandry that is based on the cow, and the cow is an 
animal, therefore of course it is a part of animal husbandry. The first 
idea of the dairy department was a department in interest based on the 
idea that the manufacture of dairy products was not animal husbandry. 

By and by the time came there should be a separate department for 
dairy husbandry, because dairy husbandry is a distinct business. There 
is no more connection between dairy business and the business of feeding 
for beef, than there is between it and veterinary surgery. 

It appeals to a different class of men; it has interests of its own and 
we have established this department and started those things that have 
established this department and started those things that have to do with 
the dairy industry. That makes it logical for us to say we have the 
means in this department of teaching the dairy business; for the profes- 
sion of making a living by means of the dairy business. We differ a little 
from some, who hold that part of the business is to teach individual 
students their business. We believe here that it is the first businesss of 
a department to stand for the industry it represents, and, secondly, their 
business to teach individuals, but to work for the industry is the first ob- 
ject; to work for the individual is second. I,don’t beleve the department 


ILLINOIS DAIRYMEN’S ASSOCIATION. 53 


of the dairy husbandry should be principally and solely for the good it 
might do to the individual student who might come here. I believe it is 
established here in order that dairy husbandry, beef cattle business, man- 
agement of soil and all of these agricultural professions, can be carried 
on better in the State of Illinois. The State gets a benefit out of the in- 
dividual, and so I think it is only fair to put it this way. Mr. Fraser, 
Mr. Erf and Mr. Glover, the three men especially connected with this 
department, their first object is always, and always has been, to ask 
and answer the question, “ What is the bearing on the dairy business.” 
If they teach either successfully, and carry on experiments successfully, 
why it is hetterine the dairy business. 


This gives me the opportunity to say, that with that point of de- 
partment settled, we outline our work. For teaching purposes here, 
we recognize first two distinct different classes of people. There is 
first of all—not because most important but because mentioned first— 
the dairy farming. We make a distinct separation for teaching purposes, 
in outlining our course of study, the business of producing milk and the 
business of manufacturing products. 


Prof. Fraser, who teaches these subjects relating to milk producing, 
he offers a course of dairy cattle, the animals that are suitable for milk 
production. He offers dairy farm management. He is not asked what 
the rest of us teach. He discusses the question of stocking and man- 
aging a dairy farm: whether the cows shall be bought or bred, and if 
bred, how bred: how feed silage to the dairy herd. Perhaps in 
the same hour, in another floor, Mr. Mumford is telling the beef peo- 
ple about a silo. He has a course in milk which lasts a full half year, 
in which he discusses the nature of milk and the economical production 
of milk and the care of it, the testing of milk in order to test the cows, 
and this milk question is based on the dairy farm side of things, because 
the dairy farm was handled there and deliver it to the man that manu- 
factured something out of it. If it is not properly handled and deliver- 
‘ ed to the consumer, that has been a failure. They study dairy bacteria 
for the sake of the milk production on the manufacturers side for the 
sale of men who shall take the milk and make something out of it. 
These courses are outlined and taught by another man, Mr. Erf, who 


54 ILLINOIS DAIRYMEN’S ASSOCIATION. 


presumable knows nothing about cows. He is not responsible for cows 
at all. He is not to be asked about the best way to produce milk; he is 
not to be asked these auestions at all. He is supposed to know about 
making things out of milk. After the farmer has delivered milk into 
his hands. it is his contract to teach students how to make cheese and 
butter and dairy productions of all descriptions. So he conducts a 
course of study on testing, separators, pastuerizing, butter making, 
curing of Cheddar cheese, fancy cheese, and miscellaneous dairy pro- 
ducts which are distinct course, a separate course of study from all these 
others. Attention is given to the city milk trade, which of course may, 
or may not be, conducted by the milk producer. Students enter these 
courses without any reference to other work in the college and without 
reference to other work in this department. 


For instance, here comes one man who is a buttermaker, he wants 
to know first of all how to make that butter. If the milk was always 
properly delivered he would not care about his production, but from the 
fact that it is not properly delivered, why this man is likely to concern 
himself very much indeed with the product of milk. On the other hand 
the dairy farmer may not care to take time to learn how to make butter. 
The student takes such course as he will best serve his purpose. All 
of our agricultural students may take this work. As a matter of fact 
there are several taking this work today from other departments out- 
side of the dairy department. I have a young man who is in the college 
of literature and art, and he is taking one study in agriculture. This 
dairy work may be taken by any. student in the university. It is just 
as he pleases. He may spend years, weeks or days with us. We offer 
enough work to take a man more than seven years to take it all. We 
have between eighty and ninety courses if he cared to take it all, but, 
of course, no one cares for all of this. 


So I say it is just as wide open as we know how to make it. What 
are the things that some one wants to know? We list them down and 
teach them each one separate from the other. A man may take milk 
testing here with us and nothing else; cream separation and nothing else. 
He may make any combination he pleases, with a single exception. 
some things must be taken first. He cannot take, well, cannot take butter 


ILLINOIS DAIRYMEN’S ASSOCIATION. 55 


making without taking testing of milk first. Dairy bacteria too must 
be taken. 

Now there is a class of work that this department is doing that some 
of you know a good deal about. The field work that is in Mr. Glover’s 
immediate charge. I don’t know whether you want to call it investiga- 
tion or teaching work. I call it both. The surest way of teaching a 
thing is to go where the fellow is. I am one who believes the most 
direct and the quickest way to influence the people of the country is 
to go into that country and work with the men in that country; work 
things over, and get into the problems as they are on the ground; tell 
this man one thing, ask him another; work together. The world was 
not made ina minute, and evolution is slow if good for anything. 

This field work that Mr. Glover is doing is eminently instructive 
work. Call it by any name you please; it is both. Mr. Glover in his 
field work is learning lots of things and teaching some things I think. 
We.are getting a good deal of information from his reports, and many 
of the dairy people are getting information from him. He acts as kind 
of a clearing house too. He asks Jones what Smith is doing, and Smith 
what Jones is doing. He is able to offer a hint there and catch two 
at the other place. We regard them both as investigation and teach- 
ing work. It is not intended to be understood that he has been sent to 
the northern part of the state to tell them how to do their business. 
He has gone there to make certain investigations of dairy conditions. 
He has gone there to learn all he can and be helpful, and he has been, 
I am sure. 

This work is on the investigation side pure and simple, on the 
side of getting information not yet in existence in order that we may 
know we have been carrying on certain lines of investigation. All 
experiments at first are slow and results are hard to obtain. We have 
got to be careful in the new things we learn, that they shall be true. 

If anything Mr. Fraser is conservative in, it is getting at new 
things. He set himself to ask and answer a few questions in the dairying 
business. He has not attempted so many things, and I ought to say 
that the investigation work of this department is in Mr. Fraser’s and Mr. 
Glover’s hands, because Mr. Erf has not been able to get on in investiga- 


tions on account of lack of funds. Mr. Fraser has settled some things 
? 


56 ILLINOIS DAIRYMEN’S ASSOCIATION. 


connected with the raising of calves on dairy farms. <A calf needs milk 
and Mr. Fraser can tell how much a calf needs. He has made a bargain 
with the calf that the calf can be raised on a certain amount of milk so well 
that the dairymen ought to be willing to give it to the calf. I think rais- 
ing calves on the dairy farm is practical. I have always wondered where 
all the cows come from.’ I never was acquainted with men with cows 
for the market. I guessed they were born by accident and bought by 
design. 


Mr. Fraser has spent time in the study of the deficiency of the in- 
dividual cow. It has been a favorite saying that there is not much dif- 
ference, if any at all, in the use that different animals will make of 
the same food. We all recognize the fact that some cows give more 
milk than others; that cows which give the most milk eat the most feed. 
Some of you know he has shown by several investigations that there is a 
ratio of 2 to 1 between cows eating the same food and the same amount. 
If it is true that some make two times as much out of 100 Ibs. of feed, 
why we don’t want the other cows. Some cows, as I have said before, 
make twice as much as another on the same food. 


Mr. Fraser has bestowed a great amount of pains on this subject 
His work commenced years ago. He has wasted barrels of gelatine in 
experimenting to discover where the bacteria came from and what 
must be done and he has an amount of information that is somewhat 
appalling. 

These three lines have been especially followed out here. When 
Mr. Gurler went to the northern part of the state, it was with the special 
_purpose of learning all that could be learned of the actual dairy conditions 
up there, and especially to make a study of the individual cow in the 
dairy herds. It was to work out methods if we could from data in the 
field for improving dairy conditions. There is not time here, and per- 
haps it is not the occasion, to say all that has arisen out of this work. 
But this may be said that there is nothing clearer to our minds than 
this: That there is very very much indeed that can be done to improve 
the conditions of this profession. 


Generally speaking it can be divided into two lines. One is some- 
thing or other which will wipe out from the dairy business all that is 


ILLINOIS DAIRYMEN’S ASSOCIATION. 57 


below what you’may call a line of safety.. There are barns, places where 
milk is produced that are intolerable. We want the Dairy Association 
to do something about it. There are some people who are not only dis: 
gracing the profession but injuring your reputation and taking the money 
out of your pockets. I read of Armour Company trying to get possession 
of a lot of creameries. Why do they want creameries? I believe it 
is the result of the study of these conditions. I believe the dairy people 
should do something to free the profession from its worst features. 
I don’t mean those features that come into the business because of in- 
dividuals who belong to this Association, but the hangers-on that are 
hitched on to this profession, who ought to be got rid of. I am talking 
plain because if you knew as much of the inside of this situation as 
well as I do. you would not hesitate a minute to see that they were 
sidetracked. The dairy profession needs this thing. It needs a system 
of inspection that will inspect. 

Our investigation work not only in the field, but in work that Mr. 
Fraser has done leads to this conclusion that the dairy profession, 
as well as the public, needs an inspection that will inspect. I think 
I will have to stop. I have tried to bring out this point that we are 
teaching these things that will be the most helpful to put the dairy pro- 
fession ahead. It ought to go ahead, we all agree on that. It ought to 
have greater development than it has today, and it will have in the near 
future. Cows must be better in order that milk be produced cheaper. 
It must be cleaner in order to be higher priced. Let us use the influence 
we have and seriously act upon the best judgment we have. 

Before I stop, I would like to say, I have no desire to make you think 
we are doing wonderful things, but we have chosen to bestow our work 
on a few lines and on the lines that mean most to the business. You 
and we are to work together in this matter. We shall hang together or 
hang separately, we are allin the same boat; interested in the same things. 
Mr. Fraser and Erf and Glover are not working here simply for their 
Own reputations, but working simply for those things that will make 
the dairy profession a little better and more profitable for those employ- 
ed in it and the public through them. 

You know some of this investigation work is carried on with money 
obtained by this so-called Bill 315, the one section devoted to dairying. 


58 ILLINOIS DAIRYMEN’S ASSOCIATION. 


That has been the fund that has made this field work possible. The 
only difficulty with it is, the amount is small. We ought to have done 
more and had more money. We have done the best we could with what 
we had. . 

I must say a word for Mr. Glover. I suppose there are a good many 
of you who are better acquainted with Mr Glover than I am., He only 
gets down here once in a while. I don’t know whether he comes down 
here to get encouragement or to encourage us. I want you to realize 
that Mr. Glover undertook a job a little more difficult than any experi- 
ment station man ever did before. It is one thing to be connected with a 
work with twenty others in a _ situation, but it is another thing to go 
out alone, even among friends. He had to go out alone and get acquaint- 
ed and introduce his work which no one knew about and few had con- 
fidence in at first. It was a difficult thing to do and he has succeeded 
where many men would have failed. The college is greatful to him for 
having done his work well under great hardships. I thank you. 

By the President:— 

I would like to ask if Dr. Russell is in the room? | 

No, he comes tomorrow night, and will not be here before-tomorrow. . 
By the President: — 

We shall have the pleasure of listening to a very pleasant speaker 
on ‘The Elements of Agricultural Science in Rural Schools,’ and there 
is not a better educator than the gentleman whose name is given here, 
Prof. -F. H. Hall. 


THE ELEMENTS OF AGRICULTURAL SCIENCE IN RURAL SCHOOLS 


By Prof. F. H. Hall, Aurora, Ill. 


Prof. Young of the Chicago University, who spent some years in 
studying educational problems in Europe, tells of a class of people that 
he found in Prussia that were called by Bismark, beggar graduates. He 


ILLINOIS DAIRYMEN’S ASSOCIATION. | 59 


says that an American resident of Berlin was annoyed by one of these 
men coming to him wearing a silk hat and kid gloves too big. When 
this common-sense American subject suggested to him that he had better 
go to work, he indignantly replied that that would not be in keeping 
with his social standing. What do you suppose Prussia is doing to 
diminish the number of beggar graduates? Having fewer higher scholars, 
less of those higher scholars that can’t be employed in keeping with 
their social standing. 


I do not think we have acquired that class in this country, and yet 
‘we have enough people who have been educated away from their in- 
‘dustry, away from work, who have been so educated that their business 
is to receive, to take in the good things and enjoy them rather than to 
give to others. Not long ago the question was asked, “ What would you 
do with $460,000,000; would you establish libraries or found univer- 
sities?” And he answered his own question by saying he would do 
neither, but would build free soup houses for educated people whose 
tastes are so that they cannot engage in ordinary occupations. So we 
have some of that class in this country, but we do not propose to dimin- 
ish the class by refusing to educate. We propose to educate in a dif- 
ferent way. We propose to educate toward useful activity. 


It is estimated in a recent editorial in the Chicago Tribune, out of 
a total of 4,000 or 5,000 who are handling the litigations of the city, 
there is not enough law business to go around and the young lawyer 
who is not unscrupulous enough to make law business is obliged to eke 
out business by selling insurance and real estate on commission. There 
are estimated to be about 4,000 physicians in Chicago for a population 
of two million—a physician to every 500 inhabitants—four or five times 
more physicians than are needed. 


I am going to read what Dr. Harper said to the graduates on grad- 
uation day. It has already been told here in Champaign, but will bear 
repetition. This is quoted from Prof. Harper himself in his address to 
the graduates. ‘‘ You who are entering the world will find that poverty 
will be the strongest opponent to overcome. You who are about enter- 
ing life need only to look at the papers of today to find the average lawyer 
does not earn his salt. Those who will become physicians will find for 


> 


60 ILLINOIS DAIRYMEN’S ASSOCIATION. 


the first few years that the hardest thing will be to keep the wolf from 
the door, while those who go to teach need only witness the struggles 
of the school teachers of this city. This school board is besieged with 
howls and wails for increase of salary. This is the address to the grad- 
uates. Mr. Kerrick at the dedication of this university said: “Do any 
of you think that Pres. Draper will ever say to our classes graduating 
from our Agricultural College, “you have done your work well in the 
college, you are going out to the farms and you are well equipped for 
your business. We, however, fell obliged to tell you that poverty will 


be the strongest opponent you will have to overcome; the average farm- 


er is not earning his salt; the only company you will have for some years 
is the wolf at the door.’ I would as soon expect to see myself tomorrow 
sitting on some distant star reading that the cables of gravitation had 
parted and the whole planitary outfit had gone to everlasting smashup.” 

Dean Davenport read a list of sixteen applications for men as can 
be turned out from this institution before they can get them ready. 
There is an old education and a new one. By and by we shall find that 

the difference between the old and the new is not much, but includes 
them both. The new education at least is educating toward useful 
activity, and the great educators are coming to see that the way to educate 
is to educate for a purpose. 

Now the commercial education is coming. The commercial hign 
‘school is a certainty. It is not far away when we shall have it. The 
pupils will be able to stand—I mean our common schools— able to stand 
and look out of the windows that shall give them view of the avenues 
that lead to professional activity; look out into the avenues that lead 
to mechanical work, and still another to commercial activity, and a fourth 
to agricultural activity. 

The young man starting and standing in that position will be invit- 
ed to discover for himself which he is adapted to. I had not thought to 
tell this story, but I will tell it to illsutrate the fact that young men under 

the old system of education did not discover themselves, they did not have 


the opportunity to find which they were adapted to. In the city of © 


Waukegan lived a lady of wealth who a great many years ago adopted 
a boy 12 or 13 years of age. She thought to educate him. She put 
him in the Waukegan schools, but he found great difficulty in keeping 


ILLINOIS DAIRYMEN’S ASSOCIATION. ont 


his place in his classes. She hired a tutor to stay by the boy and help 
him in his work. She helped him herself until he reached the high school, 
and then came the trouble with algebra and Latin. The boy did not 
like it, but was forced to take it. At the end of the first year he 
barely passed through his work into the second year of the high school, 
In about three months it became apparent he could not possibly do the 
work and he left school. The lady told me that she felt she could not 
give it up, the boy must be educated. So she took him to Evanston / 
and put him in charge of the professor there. The boy stayed there 
about three or four months when he came home where he remained 
until the close of that year: At the beginning of the next year, this 
lady said she would not give him up,, and brought him to Champaign 
and took him into these buildings where he could see the wheels turn- 
ing and all the different departments. He appeared very much interested 
and turned and said, “ This is just the place I am looking for.” He re- 
mained here until he graduated, with average honor at least, and was 
immediately employed as a civil engineer, and was the last to be dis- 
charged, and before his discharge he secured a place on the great drain- 
age canal, and while there invented a machine that took out hundreds 
of tons of earth. He would, you see, have been lost to the world under 
the old system of education. That is the kind of education we want, 
that will help a boy to discover for himself that for which he is best fitted. 


It is a great comfort to those who have stood for those things to 
find the leading educators are saying kind things about what we believe 
to be the better education. 


.. Pres. Harper says, “Instruction in agriculture in the rural schools 
is an application of the now generally recognized principle of bringing the 
school work into close touch with the home life of the pupil, and it 
may safely be predicted that no more important application of the prin- 
ciple has yet been discovered. The nature of the subject thus intro- 
duced and their pedagogical possibilities combine to make this step one 
of ‘marked significance in the history of education.” 

y Ex-Gov. W. D. Hoard says: “I want you to move with irresistable 
force and power toward the employment of the common school for teach- 
ing the elements of agriculture. You cannot do anything with the old 


62 ILLINOIS DAIRYMEN’S ASSOCIATION. 


farmer. Something must be done for the young farmer. What shall 
we do? I thank heaven we have done something in Wisconsin. We have 
got the educational force of the state moving. We have got the State 
Superintendent enthusiastic and we are moving right along the line of 
enlarging the work of the teachers. You have a grand work in that 
line. You will do more for the young farmer, if you will take hold of 
the educational force of the state and look not toward the university, 
but toward the common school. As institute workers we must convince 
the farmer that the teaching of agricultural subjects in our common 
schools is a practical thing. He does not believe it. He stands firm as 
a post. The teacher does not believe it. You may ask why the boy 
leaves the farm and goes to the city? It is because it is a simpler life. 
It is twice as easy to make a success in the city as on a farm. The boy 
leaves the farm because he knows he does not know enough to farm 
successfully. The teacher knows he does not know enough to teach 
agriculture, and the farmer believes no one knows enough not even in 
the agricultural college.. But believe me, skepticism leads on the temple 
of truth. I tell you in this case the way to move the log-jam is for the 
Institute force to take up this question of teaching the elements of agri- 
culture in the common schools. Be patient, we are moving a great 
body.” 


Here is still another, A. C. True, Ph. D., who says: “So far as the 
present outlook is concerned, it is perhaps not too much to say that 
many believe that this movement (New York) directed toward the young 
people of the rural counties is the most important one which has de- 
veloped in agriculture since the Experiment Station idea. The patrons 
of the schools and the farmers themselves should take an active part 
in this movement; impress upon the school men that real education 
needs a help to adjust the public schools to the advancing requirements 


of agriculture.” 


Chas Skinner, a very prominent educator says: ‘The necess- 
ity for instruction for our young people along the lines of agriculture 
and domestic economy is unquestioned. The difficulty at the present. 


time is the lack of teachers themselves trained along the necessary 


ILLINOIS DAIRYMEN’S ASSOCIATION. 62 


lines. The extracts of as many trades as possible must be introduced 
into our common schools.” 

When G. Stanley Hall speaks, all educators listen to what he says. 
He said: “One of the most important and pressing problems of our 
rural schools is the applying of the instruction of the school to the 
practical business of the farm through the employment of teachers 
in sympathy with farm life, and the enrichment of the school course by 
the introduction of agricultural subjects. 

L. D. Harvey says: “There has been for some time a steady and 
growing demand that provision should be made for instruction in the 
principles of agriculture in the public schools. Not one in ten of them 
can read any proper book on the principles of agriculture or a farm 
journal intelligently. Of the science upon which successful practce in 
agricultural pursuits depend, they know nothing, absolutely nothing. 
And yet they are to enter upon their work with this preparation. I 
am one of those people who believe that the student who spends time 
anywhere in any grade of school in acquiring knowledge of value only 
for training when he might acquire other knowledge value for other 
purposes and equally valuable for training, is wasted time and energy. 
A five-dollar gold piece has a certain definite value, but the individual 
who would grasp a five-dollar gold piece when he had the option either 
of taking that or a ten-dollar gold piece, would be a fool.” 

Let me read you what Secretary Wilson has said on this subject: 
“Colleges were orginally organized to educate preachers. We do-edu- 
cate doctors, lawyers and dentists now, but none of the schools fur- 
nish the education they need. We must not hope to educate agricultur- 
alists if the study of subjects relating to their profession is delayed 
until the beginning of a college course. In the primary schools the 
rudiments of agriculture must be taught.” 

Now just a glance at what is being done in other countries. We can- 
not do here in a country that has existed so short a time so much as 
- some of the foreign countries. For instance one of the countries I 
‘shall speak about began agricultural experiments about the time that 
this state was admitted to the Union. 

In Norway, Sweden, Denmark and Finland, L. D. Harvey says: 
These four countries have an agricultural school for about every 58,000 


64 ILLINOIS DAIRYMEN’S ASSOCIATION. 


of the rural population, and an experiment station for every 220;000 
In order to reach a similar ratio in Wisconsin, there would have to be 
34 agricultural schools and nine experiment stations.” 

In France The Agronomic Institute of Paris, 1876, have 65 instruct: 
ors, among them many of the highest scientific authorities of France. 
Its purpose is to qualify students for agriculturalists and proprietors 
of estates; secondly for teachers in the schools of agriculture and third- 
ly for administrators in charge of investigations; fourthly for directors 
of experiment stations and fifthly for directors of agricultural societies. 
In France they have national schools of Agriculture; three of general 
agriculture; three of veterinary science; one of each of horticulture, 
dairying and technical agriculture and societies and schools of general 
agriculture. They have instructors in second grade schools, and they 
have practical schools which are partly national and partly local, the 
government paying for all the teaching. In practical schools they have 
apprenticeships for the sons of the laboring class. The state pays for 
the teaching and for the boarding of the apprentices. 

The elementary pupils from 7 to 9 have lessons in the garden. The 
middle primary from 9 to 10 years, object lessons and excursions to 
familiarize the pupils with soils, fertilizers tillage and corn implements 
Higher primary pupils from 11 to 13 more methodical instruction, some 
harvesting, etc. Such primary pupils over 13 years, complete course 
in elementary agriculture. 3,400 of the rural primary schools have guar- 
anteed teachers; 160 superior primary schools have more than 15,000 
‘officials. In the normal schools they are required to prepare the teach- 
ers for the common schools by passing examinations in agriculture. 

Why present this subject to the dairymen of this state? To in- 
fluence your interest in bringing about this. What shall we do to make 
the education in the common schools so the young people shall desire 
to remain and expect to go on the farm, and secure for themselves an 
education which will be helpful to them. First, we can insist that our 
normal schools shall do all that they ought to do in respect to this matter. 

Let-me read from the law that brought into existence our first 
State Normal School: In the Act of the General Assembly establish- 
ing the first public normal school in this state occur these words: “ The 
object of the Normal University shall be to qualify teachers for the com- 


ILLINOIS DAIRYMEN’S ASSOCIATION. 65 


mon schools of this state by imparting instruction in the art, of teaching 
and also branches of study which pertain to a common school educa- 
tion in the elements of the natural sciences, including agriculture, 
chemistry, vegetable fertility, etc.” Such language is found in the Act 
establishing the Southern Illinois Normal University, and not a normal 
‘school in the state until last year has done anything along this line.. 


At the dedication of the Southern Normal University, John R. Tan- 
ner said at Charleston, in 1899,: ‘“‘My suggestion is that greater em- 
phasis be put upon the teaching of the elements of agriculture. Too 
long this has been neglected; ours is pre-eminently an agricultural and 
horticultural state, and the main wealth is our soil. It is in the inter- 
est of the state. as well as the individual that its fertility be maintain- 
ed. To do this it must be manured with brains. Our young people who 
are to become owners of the soil must be so educated that.they can read 
intelligently and appreciate the literature of the farm, including the re- 
ports from the experiment stations. as well as the scientific part of 
the best journals.” 


I think that this Association could have an influence in the right 
direction, by deciding that it shall be done in accordance with the law. 


Another thing that would help indeed, wound be the leadership of 
Harvey, who said: “I recommend that the present law relating to 
the qualifications of teachers be so amended as to require an examina- 
tion in the elements of agriculture in addition to the other subjects upon 
which the examination is required for a third grade certificate.” 


And another thing that would help would be visits to this univer- 
sity. Under the leadership of Supt. Kern of Winnebago county, in the 
spring of 1902, 285 young people visited the Agricultural College of Cham- 
paign. Mr. Hunt and Mr. Thompson of McHenry county organized a 
party of 175 for the same purnose. Col. Mills went with 150 from San- 
gamon county. Then Christian county said she would beat them all, 
and did too, under the leadership of Mrs. Anna Louisa Barbre, with 350 
people visited the College. I read the other day of a boy 16 years of age 
who was never on the cars before. Think of the revelations to come 
down her and see the work that is being done. They should be more of 


these excursions. 


5G ILLINOIS DAIRYMEN’S ASSOCIATION. 


— eee Se 


Another thing I wish to speak of is the work that Prof. Rankin is do- 
ing. -He is here to come in touch with the young people of this state 
who are interested in farming, and if as you go to your homes you have 
a son that is looking around to do this kind of work, put him in communi- 
cation with Prof. Rankin. Let Rankin send to him’ the blanks which he 
is sending out, that will lead the young man to a line and system of 
work and observation and reference to corn raising ,and so get in touch 
with the University. 3 

In the summer school, there were 200 students. This must: help, 
and it would help a good deal more if those teachers that come here 
felt that they must pass an examination in the elements of agriculture 
before they could secure certificates; they would give better attention 
to that department. 

One subject that I touch with hesitancy, is the subject of short 
courses here.. I want to speak of it modestly. In what I say, I may 
not be in perfect harmony with what is being done here. I am very 
positive that a grand work is being done, and all of us know what was 
done here ten years ago and what is being done here now, deserves 
praise. I cannot help the feeling that the short courses would attract 
a good many here who would not come otherwise. They would go back 
and tell others what could be done here and influence others to come. 
If he commences at six weeks and tells his neighbors about it, and comes 
back and brings two neighbors with him, he is doing a good work. The 
professors here seem to be afraid of the term “short course.” 

They bring here in January several hundred young people to con- 
sider the subject of stock judging and corn judging; they will be here 
from the 19th of January for two weeks. and I am sure it will be very 
helpful. ,I wish there could be more of it. 

Just let me give you a little of what is being done in other insti- | 
tutions, but not for comparison. After talking with Dean Davenport, 
I am inclined to think people do not understand the facts about this in- 
stitution, and the reason is in the published matter that goes out—you 
don’t tell the facts. The Dean told me a person could come here and 
study this or that and get practically what is short course. The teach- 
ers do not understand it that way. 

I take Harris’s report and I read that if you come to this college, 


ILLINOIS DAIRYMEN’S ASSOCIATION. 67 


aman must have two things, geometry and algebra; he must have all 
the studies that go to make up a high school course, and when he gets 
here he will find a four years’ course in agriculture, and I don’t read that 
you find anything else. And I read that the other colleges have something 
else. That is misleading: they don’t understand it. I have been a 
teacher for a good many years and I have talked with the Dean about 
it. I have a little slip here I would like to read: Secretary Wilson 
in the report for 1901 said: ‘‘ There is an interesting demand for short 
and special courses and the colleges are meeting this to a larger extent 
than ever before.” 

Now, if I don’t misunderstand the Dean, they can get that very 
thing here, but I had to come down here to find that out. I am going 
“to talk to the Farmer’s Institute at Carthage. Shall I tell them this? 
I don’t believe you want it concealed. I wish to see it in printed mat- 
ter. The next week I am to be in Rock Island. I would like to tell 
them this; would like to carry it as good news to the people of these 
counties that the young people can come and spend a few weeks. Some- 
times circumstances prevent a longer period. Tell me to tell it to the 
farmers and I will tell it to everybody I can. Secretary Wilson says: 

“T am frank to say that I feel more sympathy with the view which you 
; take of offering short courses to farmer boys. A little taste of such a 
thing is very helpful, and will be the means of leading on many a boy 
who otherwise, perhaps, would not come in.’ Wilson says maybe he 
is wrong; maybe I am wrong, but I am glad to be in such good company. 

Let me tell you briefly what the short course is doing for Wiscon- 
sin. Prof Henry says: “At first I was not a believer in a short course 
of agriculture which was conceived by our Board of Regents; the Hon. 
Wm. F. Vilas being the father of the Act. It was my duty to obey others, 
and in a short time I saw a new light and have been a most hearty sup- 
porter and promoter of the effort from that time on. The short course 
has been the salvation of this institution and we have the hearty sym- 
pathy and support of a large number of farmers.” 

You see Prof. Henry objected and now the numbers are so large 
they can scarcely provide for them. When a boy comes once he comes 
again and a neighbor comes with him. They sent so many out into the 
state and made such a favorable sentiment that they passed a bill that 


68 ILLINOIS DAIRYMEN’S ASSOCIATION. 


y 
\ 


provided for country training schools for country school teachers; a 


training to some extent along agricultural lines—they have six of these. 
- Two years later the sentiment was so strong, a bill was introduced and 
passed for the country agricultural schools and they have two of these. 
They have seven state normal schools: «six country training schools 
for teachers; two country agricultural schools and a requirement that 
every teacher who teaches in Wisconsin shall pass an examination in 
agriculture science. Just how much of this is attributed to. short courses 
I do not know, but a very large amount of it is. All that is necessary 
is a creation of public sentiment in favor of the short course. : 


In Michigan, the agricultural schools take boys from the rural schools 
completing the 8th grade. As a result of that some very very strong 
men have been sent out, men who would have been lost to agriculture 
had they gone through a high school course before going to an agri- 
cultural college. High schools often lead boys away from the agricultural 
schools rather than to them. This letter I have read was from Prof. 
Henry telling how averse he was at first to short courses, but you see 
the result. 

But if I understand it, it is done right here today, only it does not 
appear in print. These 102 scholarships at the request of the Illinois 
State Farmer’s Institute may be filled by boys who have completed 8th 
grade work, and, in some cases, who have not merely completed 8th, 
but have come here and may come here by and by when completed 5th 
grade work. If they can come here and do such work, let me tell it, 
and give me some printed matter that will help the boys to understand 
this and bring the boys in here. 

We used to teach, or some people did, that a school must not special- 
ize until through high school and college and then specialize. How 
many would be helped in schools of specialization if that was the rule? 
In the 2nd grade only 91 get to the 8rd grade; 78 to the 4th grade; 71 
to the 5th grade; only 37 to the 7th grade; only 26 to the 8th grade, and 
only 12 to the high school, and only 1 in 30 goes to college. If you can’t 
specialize until after you go through college, what will you do with the 
99 who can’t go to college? Circumstances will not permit some boys 


to go there, and he ought to have some chances to do his special work. © 


. . r 
OC 


ILLINOIS DAIRYMEN’S ASSOCIATION. 69 


“We want elementary agriculture as a subject in the rural schools 
by all the schools not being allowed to make the next generation nar: 
row and more specific, but to make them broader and more intelligent 
first in their vocations and then in all that pertains to good homes and 
good citizenship. We want to educate towards vocations.” 

A few years ago I heard a professor say in comparison that “ The col- 
leges of fifty years ago were narrow and specific and that the universities 
were broad and general.’ I was taught that the schools of fifty years 
ago were broad and specific. 

We have three classes of education. The first class earns as little 
as it ‘can and wants the very highest wages it can get. The third class 
always earns more than it receives, and it is of the third class that the 
suecessful men come. Third promotions are earned. We want to edu- 
cate so as to increase the number in third class. Earn forty dollars a 
month and receive fifty dollars, and you become indebted to the world. 
Continue long enough, and you become bankrupt. Earn fifty dollars and 
receive forty, and you will be wanted in places of honor and trust. 

In this matter of education, we should think of the happiness of the 
people to be educated. In order to educate it should be done so that 
he shall be on the road to truth, happiness and higher enjoyment—you 
must educate him for usefulness. ; 

Cochran has talked of his happiness. He says you cannot get hap- 
piness through fame, because a man is not famous until he is dead. You 
cannot get happiness through wealth; if you think so, look about you and ~ 
see if the wealthy people are all happiness. You cannot get it through 
knowledge, for no one can slake his thirst at that fountain.. You can- 
not get it through power, for the moment you use the power for your- 
self you lose the power itself. Whence is the source of happiness? It 
is absorption in some form of labor. I would like to have the power 
to so educate ovr boys that they can become absorbed in some form of 
effectual labor. Ruskin says labor without thought cannot be happiness, 
and the two cannot be separated with impunity. Long hours and hard 
labor are not the curse of the world. We hear of this 8-hour plan. In 
the country we work eight hours in the forenoon and eight hours in 
_ the afternoon. My observation is successful men have adopted that plan. 
It is not long hours, it is joyless labor that is the curse of the world. 


70 ILLINOIS DAIRYMEN’S ASSOCIATION. 


I have already talked too long and ought to have something pretty 
to give in conclusion. I have found an extract that you may have heard 
from a citizen of this town, the superintendent of the schools of this 
town—Carter, a man to whom you will have the pleasure of listen- 
ing from time to time. 

“Teach the children if you must the sowing of the dragon’s teeth, 
but also teach them of the sowing of clover and cow pease, and how they 
can double the corn yield in Illinois and greatly increase the yield of cot- 
ton in Georgia. Tell them the story of the wooden horse if you wish, 
but be sure to give them more horse sense than Trojans had. Teach 
them all you know of the milky way, but do not neglect to teach them the 
way to milk. Soar with them as high as you may, but be sure all the 
time to let their feet rest on the earth for it is from the earth that all are 
sprung and upon it there are untold pleasures undiscovered, beauties 
and marvellous strength for the soul of mankind. 


REMARKS BY DEAN DAVENPORT. 


I could give Prof. Allen printed matter on this subject, but it is 
limited.. The very thing he has asked permission to tell. I hope he will 
tell it everywhere. We want anybody to come here from anywhere and 
to take anything we teach, and we say that same thing in printed form, 
in our special college circular. We send thousands of them out and take 
pains to say this. 

I have one thing more to say about the short course. We are only 
quibbing over the definition. We talk about subjects, neither long nor 
short course, that is the old college notion that a fellow had to enter a 
course of some kind. Our work is based on the new university idea that 
a man may come and study what-he wants to, study without reference to 
a course. We offer 80 things in agriculture to students, and when we 
get more money there will be 180. 


ILLINOIS DAIRYMEN’S ASSOCIATION, 7 I+ 


There are many many ways a man may graduate from this college. 
The institution offers subjects not courses. We don’t offer courses either 
long or short. That is the old college plan. We don’t talk about courses 
to students in the University; we talk about subjects. We teach 80 in 
agriculture, and a man may take 17 or 3 or all of them he cares to. The 
point is this, you can come here and take anything you want to any time 
when you are ready to take it. Whatever is taken and closed up, whether 
one subject or five or ten or fifteen, he is given credit fur in the Univer- 
sity toward a diploma. Let’s not talk of courses of study, let’s talk of 
subjects, and the more subjects he can study the better man he will be. 

It is a question of subjects. The number of subjects and the careful 
way those subjects are taught is the point; we are quibbling over the 
definition. 

We will live to see the day when such a thing as it being necessary 
to have certain grades for an entrance to a university will not be needed. 
We are going to see the day when the university will say to a man who 
comes to its doors: ‘“‘ What do you want?” and he will say such and such 
a study, and the university will answer, “‘ Come and get it, and God bless 
you’; then he will not be asked to jump over a gate six feet high or pull 
himself through a hole two inches square; no bar between the man and 
the subject. That is our thought in all this. There is no course, except 
for the man himself and we suit him as well as we can. He can come 
for six weeks, or two or three years or four years. If he takes a four 
year course he gets a diploma. ; 

By the President.—The work tomorrow morning is stock judging. 
We have the use of the stock judging room and Prof. Fraser will meet 
you all there at 8:30, or, rather from 8:15 to 10 in the judging of dairy 
cattle. There will be other professors there from outside states. This 
is a very important subject, so be sure and be there if you can. The 
regular session commences at 10 o’clock and the addresses will all be on 
that same line of thought, the different breeds of cattle. .Tomorrow night 
the meeting will be held in Physics Lecture Room, where we: will have 
stereopticon views, and I should like to have the room full. 


NI 
i) 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


Wednesday Morning, January 7th, 1903 


WHY THERE ARE NOT MORE CHEESE FACTORIES IN THE STATE 
OF ILLINOIS. 


By J. R. Biddulph, Providence, Ill. 


~ 


I think there are a great many reasons. The first I will mention is, 
the farmer does not know the value of a good cow. You ask why? Be- 
cause he has never had the value demonstrated to him. Few men living 
on the farm really know the value of a good cow throughout the entire 
year. She will be just as good the next year if properly cared for. “4 

To prove this, I will have to show you what some of my patrons have 
done this year. In the first place I will give you the number of cows 
each man has; how many calves he has raised, the amount of milk he has 
brought to the factory, his average test, and the number of pounds of 
cheese received; also the average price he has received for his cheese, 
and the average amount of money he has received for each cow. . 

After making the above statement this thought came to me, how can 
I give a fair statement? I found I was like the little boy. He was walk- - 
ing along and met his chum who was eating an apple. He said to him, 
“Tf you will give me a bite of your apple, I will show you my sore toe.” 
His chum handed him the apple and as he did not expect to get another 
chance at it, he took a big bite, but he found that he had bitten off more 
than he could chew. I found I had done the same thing. 


ILLINOIS DAIRYMEN’S ASSOCIATION. a 


After looking over my books I found the number of cows for the 
entire season, from April 1st to December Ist, has not been the same, 
Some of my patrons found it convenient to bring milk for a very short 
time, and others would gradually increase, so that it makes it very difficult 
to.tell exactly how many cows produced milk through the entire season. 
I will simply have to state this approximately. 

As near as I can ascertain, I received milk from 230 cows. The num- 
ber of pounds of milk received, 921,223. The average test, 3.53. The 
amount of cheese made, 91,243. The average amount of milk for a pound 
of cheese, 10.09.. The average price for cheese clear of the making, 9 
cents. The total amount of money received,, $8,601.76. The average 
amount per cow, $33.05. 

Now I will give you a statement of some of my patrons who brought 
- milk for eight months. 


NAME No. Lbs. Avg. Lbs. Avg. Money Ked.for Avg. 

Cows Milk Test Cheese _ Price Recd. Calves per cow 

Ae ee 8 42,812 3.47 41.00 9c $364.00 $32.00 $50.12 - 
S. R. Sears..... Cee GE UGS OU. 9 LO 960) 31bi94 2 3500+... o0.18 
WeCaAnty ses... 3 LO gal. .\ o10e) .- L000) © 9546 «. 7246. 0 10.00 52.23 
SG. ak Gr) 03) 65) Sa 14 60,287 3.47 58.18 10c 581.80 170.00 53.70 
Beye fe es. . 8 34,949 3.55 34.36 9$144c °309.24 35.00 . .43.03 
gp a £760) a oa Dy) SALi2A6..2 coded? 19:56 9¢ 176.05 100.00 55.21 


Now take the years from 1870 to 1880, there were a great many.cheese 
factories erected in northern Illinois. Where are they today? They are 
turned into creameries or something else. What was the reason? Be- 
cause they thought they could make skimmed milk cheese or filled cheese, 
and the people would take it down and say nothing. They were mistaken. 
They quit the cheese making and turned the factory into a creamery. I 
do not know of but one factory that tried the filled cheese making that 
went back to making full cream cheese, that was the Willow Spring fac- 
tory. That is still running, and has no trouble to sell all the cheese it 
can make. You all know there is always a demand for a good article. 

Another reason why some of the factories did not run. A few men 
would get together and talk up cheese factory, and then build one; they 
then thought they must employ a cheesemaker from the State of New 
York to make the cheese. That was where they made a mistake. A 


74 ILLINOIS DAIRYMEN’S ASSOCIATION. 


man might be a competent cheesemaker in New York, but coming into 
this state he would find that it was necessary to learn over again, as the 
milk works differently in this state than it does in New York. So that in 
a great measure he was a failure, and the factory had to be turned into 


something else. I know of several instances of this kind; one in par- 
ticular. 


In 18738, there was a stock company formed in the town of Providence, 
Ill., to build a cheese factory. It was built and started to run the 18th 
day of August. They hired a man who had learned to make cheese in 
Illinois. He ran the factory the remainder of that year and the next two 
years. Then they hired a man from New York a short time after this. 
Before the factory started up in the spring, I was talking to one of the 
directors. He told me what this man was going to do. I listened until he 
had finished, then I said to him, “‘ You will find out that that man does 
not understand his business.” They did. I do not say that he did not 
know how to make cheese in the State from which he came, but he was 
a failure in this State. The factory went to ashes and the cheese with 
it. This is one reason why there are so few factories in this State today, 
for in a great many places they have had the same experience as the 
one I have just mentioned and they do not care to try it again. 


A second reason why there are not more cheese factories in the State 
of Illinois: As I said before, they commenced to make: a poor cheese, 
which caused the merchants to send to New York for their cheese, and 
they still keep it up. Why do they do it? Because they cannot get cheese 
that is made at home, or, I should say, in the State of Hlinois. You can 
go into two-thirds of the towns in this State today and ask a merchant 
what kind of cheese he handles, and he will tell you, “‘I get my cheese ~ 
from New York.’ What is the reason? I will say because there are not 
factories enough in this state to make one-tenth of the cheese there is 
consumed. 


Well, some will say we can’t get cheesemakers to make cheese that 
will suit the trade. I will answer that, by saying that a few years ago 
that was so,-but today there is no excuse, for the State has erected a 
building here in Champaign, equipped it with machinery, and secured the 
services of Prof. Erf to instruct the young men how to make cheese. I 


ILLINOIS DAIRYMEN’S ASSOCIATION. ye 


understand that he has not one scholar to teach how to gmake cheese when 
he ought to have many. 

You can’t induce young men to learn any busines if they have to go 
to another state to find employment. They have to go to other states 
because there are not factories enough at home. 

{ will now mention another reason why we do not have more factories 

I will now mention another reason why we do not have more factories 
in Ilinois. 

You propose starting a cheese factory in some rich farming districts 
in Illinois, and the reply comes, ‘‘ We can’t keep cows on our land. We 
can raise 50 to 60 bushels of corn per acre, but you must go where the 
land is poor to start your factory.” 

I think you made a mistake. Land that will raise so much corn will 
surely produce more grass than this soil, consequently produce - more milk. 
Again, land that is cultivated year after year will soon run out, I do not 
care how rich it may have been to start with. On the other hand, if you 
go into the dairy business, make cheese or butter, they will soon have a 
piece of new land to plow and get as much off of 30 acres as has been 
reaped from 40, and with less work to keep the weeds down. 

me third reason is, we can’t get farm hands to work on a dairy farm. 
They do not like to milk. I will agree with you there to some extent. 
One reason is that they do not want to work in the field until sundown, 
as a great many men want them to do, and then have to milk from six to 
ten cows, take care of their horses, get their supper, and by that time it 
would be ten o’clock. Then they could go to bed to rest awhile, turn over, 
get up and go to milking the cows again. I do not blame them for not 
wanting to work on a dairy farm. Get them up at a reasonable time in 
the. morning, so that all necesary work can be done and get in the field 
by 6:30 or 7 o’clock. They will do you a good day’s work. Quit at 5 
o'clock, put the teams in the barn, have supper and then milk. Then their 
work is done for the day, and they can spend an hour talking and get to 
bed at a reasonable hour. If this routine for the day is carried out, I do 
not think you will have any trouble to get hands to work on a dairy farm. 
I know this to be a fact, as I have seen it tried. 

Again, turning to our subject, some will say, we are afraid we will 
overstock the market, and there will not be a demand for cheese. Well, 


76 ILLINOIS DAIRYMEN’S ASSOCIATION. 


that same story was told thirty years ago and still cheese is worth more 
today than it was then, and a greater demand for it. 

As I said before, I have made over 90,000 pounds of cheese this season 
and there are four other factories within a radius of seventeen miles that 
have made equally as much. I think there has not been one cheese sent 
to the Chicago market. | 

I have heard a number of traveling men say that whenever Illinois 
cheese, or Wisconsin cheese has been introduced, they can’t sell the New 
York cheese. 


A great more might be said on this subject, but I will not weary you 
longer. 


DISCUSSION. 


Mr. Gurler.—Did I understand you that those figures were for the 
entire season or for eight months. 

A.—KEight months. 

Q—How did. they raise those calves to estimate them at such a 
price? 

A.—Some sold them when they were two or three days old. 

Q.—I understand you in that paper that there was a difference in 
milk. For instance, a cheesemaker coming here from New York, used 
to making cheese in New York, and this milk worked differently, and he 
did not get as good results? 

A.—No sir, he can't. 

Q.—He can’t? 

A—There is more gas in milk in this state than there is in the milk 
of that state, and the water is different. 

Mr. Newman.—I noticed in the first part of your paper, you give BEE 
cow earning about $30.00. 

A.— $33.00. 

Q.—These figures you gave us were the best patrons? 

A.—No, not the best; I just took a few of them. 

Q—Didn’t they all average over $50.00 a cow? 

A.—One $43.00. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 7G. 


Q.—If it is $50.00 a cow for eight months there ought to be more 
cheese factories? : 

Prot. Fraser—There ought to be more cheese factories from the fact 
that it is entirely impossible to find more than three or four factories. 
They can get good cheese in Canada. And other towns are in the came 
condition. Why can’t Illinois get cheese in her own State. It seems to 
me we should consume more cheese than we do from an economical stand- 
point and from the taste of it. But we don’t seem to realize the food 
value of cheese. 

Mr. Biddulph.—Mr. Gurler was asking about those calves. He raised 
his calves on sweet whey. 

Mr. Gurler—He must have fed those calves something more than 
sweet whey? 

A.—When old enough gave them grain. 

@.—Probably started them on milk for awhile. 

A.—For a few days, a short time, calves can be raised on sweet whey. 
I have tried it. Bought a calf three days old and it never had anything 
after that three days but sweet whey until September. 

. Q.—What was the value of that sweet whey in comparison with skim 
milk? 

A.—I never figured it out; have been told you take the sweet whey 
from the whey vat. You have got to do that or it is no good. 

By the President.—The next on the program this morning is Mr. M. S. 
Campbell, of Genoa, Illinois, who will tell us about the Holstein breed of 
cattle. 


REPRESENTING THE HOLSTEIN BREED OF CATTLE. 


Address by M. S. Campbell, Genoa, III. 


Mr. President, Ladies and Gentlemen: 

When asked by the Association to represent the Holstein cattle at 
this meeting, I felt that a better speaker should have been chosen to 
represent the good qualities of this grand breed of cattle. : 


78 ILLINOIS DAIRYMEN’S ASSOCIATION. 


Again when I read the program and saw I was first, I thought he was 
wise, as he well knew it would take Mr. Taylor but ten minutes to tell 
about Brown Bess, and Mr. Stewart to tell about his Ayrshires and the 
others, consequently a good share of the time this morning I can tell 
about the Holsteins. , 

It would take a good man weeks to tell about the good qualities of 
the Holstein cattle. I will only try to tell a few of the things. I guess 
the Guernseys must have died on the road, as they are not represented 
here. 

We used to know nothing about butter fat. The milk was taken to 
the factory regardless of quality, and we will acknowledge openly and 
publicly that the Holstein-Friesans do not give as high a per cent of butter 
fat as the Channel Island breeds; but 3.6 per cent has been made some 
eight years ago. Consequently they will make more butter than any 
other breed of cattle. They have demonstrated this in all the public tests 
all over the world, in the United States and Canada. They take nearly 
all the butter premiums except at the Pan American and World’s Fair, 
because they were not represented there as they would have been if there | 
had been any breed test. At Omaha they went in there and took every- 
thing—first, second and third prizes. So they have at all the state fairs 
and expositions, and at the Pan American you know they got second 
prize. They got first prize on products. 

By the way, I will just give you the net earnings at the Pan American. 
First in the list was Holsteins; they had a net profit of $274.37. ‘Second 
in -the list was Ayrshires with $242.30. There was the second best breed 
of cattle in the United States for dairy purposes. I will say right here— 
and I ought not to say it—if it wasn’t for the short teats on the Ayrshire 
cows they would be a pretty close first with the Holsteins if they had the 
same teats the Holsteins had. Short Horns came third with $220.85. 
The Guernseys were down about eighth with $207.65. They had there the 
cream of the Guernsey breed and were down eighth. The Holsteins went 
out in one or two herds and took five cows which made almost $65.00 bet- 
ter than the cream of the Guernsey herd. They did get more butter. he 
Holstein-Friesans made the greatest gain in live weight among the dairy 
breeds and were excelled only by the Short Horns. That shows conclu- 
sively to every one what the Holsteins could do at the Pan American with 


ILLINOIS DAIRYMEN’S ASSOCIATION. 79 


only five ordinary cows. I believe myself I could go right out in the 
State of Illinois and pick out five better cows than they had. If they can 
come next to the Short Horns for beef, why are they not termed a dual 
purpose cow as well 2s a very ordinary cow? A Holstein will feed out 
piecemeal as well as any other cow. 


The Michigan Agricultural College a few years ago took two each of 
Guernseys, Holstein-Friesans, Jerseys and Herefords and kept an accurate 
record of them for seven months and on food consumed, and the two Hol- 
steins had the greatest gain. They required seven pounds and a fraction 
of mixed food to increase a pound in weight. The Herefords required ten 
pounds of the same mixed food. The Holsteins were the most economical 
feeders in the test. That is just the same as they are doing out here. 
They are at it every day and weighing the food. If those Holsteins made 
a gain on seven pounds and the Short Horns had to have ten pounds, why 
are they not a superior animal? 


I have heard you can take six or eight pieces of meat, put them on a 
plate, and you can pick out the Holstein meat. I just heard that, but don’t 
take it seriously. The only reason the Holsteins are not zood for beef, 
is they are too valuable an animal to feed to beef. There is no better 
animal than the Holstein for taking on flesh during her resting period. 
There is not another class of cattle that can do it better, and it is a ques- 
tion in my mind if there is a better. 


They claim that Holstein butter is of an inferior quality. Possibly 
that may be so, but it is pretty hard to tell. At least the most expert 
judges cannot tell when taken into a room where the butter is not labelled 
and they cannot tell. The chances are if they guess at it they will give 
it to the Holsteins. Mr. Jackson judged the butter at Madison and the 
test was so close that the judges decided to leave it to expert butter 
judges. Jackson was one of the judges and he is a Guernsey and Jersey 
' man, and had both those breeds on his farm. They supposed he would 
give the Guernsey and Jersey butter the preference. When he got through 
he had given first, second and third to Holsteins and hadn’t given the 
Guernseys and Jerseys a place, for the simple reason he could not tell 
the difference. One of the men asked him if he could tell the difference 
between Holsteins and Channel Islands and he said “ Yes,” and tried to 


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ILLINOIS DAIRYMEN’S ASSOCIATION. 


explain it, but he was ignorant of the fact that he had given the prizes to 
the Holsteins. 


Everybody acknowledged that the Holsteins at the Pan American . 


were an inferior lot. If you were there in September when the Holstein 
Association went out there at their own expense and brought in cattle 
there for a week and showed the public what they had, you would have 
seen a different grade of cattle. The cows went in and made upwards of 
2122 pounds, after being shipped on the cars. I don’t believe the fair way 
is to take a cow away from her home. . 

In 1891 the Holstein-Friesan Association offered to put up $500 in the 
First National Bank of Syracuse and asked any other breed, dairy breed, 
to put up a like amount for butter test. Just made a bet you might say on 
the Holsteins. In a few days the Jersey men accepted the offer, but 
when the Cattle Club met they said “No, they didn’t want to cover it.” 
Why wouldn’t they cover it? Offered to take it any way even pounds in 
the fat and the World’s Fair standard, 80 per cent fat (85.7 now), but no 
one would cover it. That offer stood good for a year. It seems to me if 
they cannot come up and meet us in open competition on fair lines, it 
must surely be a fact they cannot compete with the Holsteins. 

The place I know of a butter test being made was in the State of 
Washington. I happened to know the cow that won the prize, Peek-a-Boo, 
raised near Syracuse, N. Y. She was a very good cow. Test was for one 
day, 24 hours. In the evening at 6 o’clock the representative saw the cow 
milked dry. At 6 a. m. Peek-a-Boo gave twenty pounds of milk which 
tested 3 per cent on the butter fat, 84 valued at 25 cents; total value 
43.05. And in the evening gave 30 pounds, test 3 per cent and 9-10 pounds 
butter fat, valued 22.05; total for day 43 cents. Total pounds of milk 58, 
value of milk a day 52.20 cents. 

The Jersey men claim that she don’t make butter, but she gives us 
the stuff to make the butter. Here is a list (shows paper). -All official 
records under the Experimental Station, for the Holstein Association. 
Each cow is milked and the milk weighed and tested and sampled. The 
owner has nothing more to do with it than you sitting there, after he 
draws the milk. The representative takes the pail from under the cow. 
He keeps these samples in his own possession. No man has access to 


them whatever. If that thing is continued as it is being done, why we — 


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ILLINOIS DAIRYMEN’S ASSOCIATION. SI 


are going to bring our cattle up until it is pretty close to 4 per cent, cows 
with a yearly average of 12,000 pounds of milk. Here is our year’s work. 
Look at the list of cows when in print. That of itself is evidence that 
they are butter producing cows. 

We had a cow last year that made 290.5 pounds of Patter with an 
average per cent of fat of 4.02. That is no bad Holstein cow and_she is 
no freak either. These records are made every year. 

It seems to me that in all fairness to both sides of the question that 
the Holstein ought to be placed among the best dairy breeds or dual pur- 
pose breeds that there is. The Short Horn claims they are dual purpose, 
any they are a good cow, but I prefer a strictly dairy type cow for me. 

About the feed used in testing, that varies a great deal. Some men 
feed very heavy, while other feed moderately. About the best results 
have been gained with 18 pounds to 20 pounds grain ration a day. I 
think Mr. Gillette uses about that now and Mr. Jones, of Watertown—and 
all the roughage they will consume. 

Another thing about the Holsteins we want to claim is about her 
beef qualities. 

What the quarters weigh. Dressed out front quarters are 218 and 
211; hind quarters 236 and 234. You take front quarter meat, it sells for 
about 3 or 4 cents a pound less. That’s an item worth looking at. We 
have killed both Short Horns and Holsteins and I can’t see but what 
they are just as good a meat as any of them, if fed right. As far as the 
size and form is concerned, there are no larger cattle. It is nothing 
uncommon for the cow to weigh 1600 to 1800 pounds and the sire 2500 to 
3000 pounds. That thing alone, if you have a large animal is better than 
a small one because it costs the same to raise. It costs no more to raise 
Holsteins than any other good eater. 

I will not talk tod much to you, but wish to convince you of the good 
qualities of the Holstein cattle. 

By the President.—We must give the other gentlemen a chance. 


DISCUSSION. 


Mr. Gurler.—In that test in which you claim the milk from the Hol- 
stein cows took the prize, was that milk handled by the same party, or 
did the same party make the butter? 


$2 ILLINOIS DAIRYMEN’S ASSOCIATION. 


A.—At the Pan American? 

@.—At the place you claimed they took the prize? 

A.—At Washington the milk was all handled by the same man; the 
same representative saw all the cows milked himself. 

Q.—The same party made the butter? 

A.—It is done by the Babcock test, per cent of fat and amount of fat. 

Q—How would he judge that that was the best butter? 

A.—At Madison, why he gave all the prizes to the Holsteins. 

@.—Did the same party make the butter from all those different breeds 
of cows? 

A.—I could not say whether the milk was handled by the same man 
or the three or four men that were working in the factory; all done in the 
Madison Square Gardens, the same as in Chicago. 


REPRESENTING JERSEY BREED OF CATTLE. 


Mr. H. C. Taylor, of Oxfordville, Wisconsin. 


Mr. Chairman, Ladies and Gentlemen: 


There was a time in the history of the world when the Bible and the 
newspapers were reliable sources of information and truthi and everything 
read in their pages were believed by the readers. I am led to believe that 
hereafter the world will have to icok upon the Dairymen’s report from IIli- 
nois to find some truth relative to the breed of dairy cattle. This will be 
evident to you when I get through talking. . 

The Iliinois Dairymen’s Association in session assembied. I feel like 
asking the question in he language of the good old book, ‘Were there 
not ten converted, but where are the nine?’ I am sorry there are not 


more of you here, but you are here and we will give you a good talking 


ILLINOIS DAIRYMEN’S ASSOCIATION. 83 
to—the best we can. Give it to you for all we are worth, and quit prompt- 
ly or time. I onght to explain this before I start,in. We were out in the 
circuit a good many years with cur cattle and made many splendid ac- 
guaintaneces, but when we led our caitle through the gate into the ring 


frie: dship ceased right there—we were there to win. 


I am not here today to shut off my friendship for the dairymen. Net 
a bit. I want to say tnat the men that represent the dairy breeds of cattie 
and dairying in this United States are the grandest set of men in the busi- 
ness’: anywhere. The dairymen of Wisconsin, Illinois and of the United 
Scates of America are the best citizens, the best neighbors, the kindliest 
husbands and the best men in public affairs, and I would noi for ail the 


world hurt any one’s feelings who is in the dairy business. 


I want to say a few things in regard to the Jersey Breeders’ Associa- 
tion first. We have 230,000 registered cattle in America; many of them 
have died and goneto heaven. We lave, registered this last year 10,250 
and we have transferred 8,250. The year before we registered about 268 
in ported cows. This last year it was less than 100. We have this differ- 
ence in quarantine, which will be registered as soon as they get out. The 
business is about the same as a year ago. 

. We have this last year a new kind of butter test, containing 1,369 dif- 
ferent cows that have made a record of £14 pounds or over. Not in the 
last year—it dates back from July 16th last to August 6, 1898. With this 
last report 7,000 cows have made a record of 314 pounds ang over. This 
last year 350 cows were reported 8s making over that amount, and 45 of 
, them by the Babcock test—the rest by the churn. These were owned by 
100 different men and are owred in 24 different states, including Canada 
and the Southern States. 


I shall not at any length of time talk to you today to prove tc you as 
farmers that there are herds of dairy cattle in one section that have done 
such and such a thing. I am referring to dairy cattle that have made 
records in my state or your state, or Michigan, Georgia and every section 


of the country and from which reports have come. We have them from 


84 ILLINOIS DAIRYMEN’S ASSOCIATION. 


the extreme points of the United States, showing that close to 350 pounds 
of butter can be produced from pure or grade.Jersey cows. That may be 
surprising to you when you think that in this state it is something less 
than 200 per cow, and Wisconsin 220 per cow. There are individual herds 
backed up by good dairy judgment and skill, with good selection of my 
breed of cattle that made 350 pounds of butter per year, and I delieve, and 
“you believe it, and the question isup to you to act upom it, whether you 
will do the same. Unless you are interested in dairying all this will pass 
for nothirg. If you are inte:ested you will look the figures up that go to 
make up the sum of $90.00 per cow at the market price of dairy products. 
It is then up to you to know how much it costs to keep that cow a year. 
By selling some of your feeds and purchasing others you can get the actual 
prcfits in ihe dairy business, but I will talk to you more fully along this 
line this afternoon. | 

1 wish in this discussion that we might cement ourselves in! one solid 
bcdy to march forward; that we may have on our banner a picture of 
every dairy cow of every breed, and that we could go forward and get what 
w» are after from the people who represent us in the legislature. 

I have the greatest respect for the man who is working with the Hol- 
steins, the Guernseys and the others, and they are the best for him to have 
anc to work with, if he is prejudiced in favor of that breed of cattie. There 
is plenty of money in the dairy business and there is no use at all for us to 
work against each other's interests and say that we lone have the only. 
true dairy cattle.. : 

I may not be quite consistent with that, but yet I shall speak what I 
believe to be the truth before I get through, and I am only going to talk 
ten minutes. 

We go to the legislature and ask for an appropriation for our line of 
aairy work. What did we get? We were told to go away by ourselves 
and get together on some issue and then come together and they would 
consider us. It is like the church that wanted prayer for rain. They 


were told by their minister when they had agreed on the hour he would 
pray for rain, and he never had any chance to pray for rain. 


ILLINOIS DAIRYMEN’S ASSOCIATION. Be 


Up in Wisconsin they were making filled cheese. Got those little cen- 
trifugal separators and some cotton seed oil and one thing and another 
and beated it and called it cream cheese There was not a bit of butter 
fat in it. We got together and we went to the legislature and spoke to 
all our representatives and we tcld them we want filled cheese declared ille- 
gal—and we meant it. We got that legislature to pass a law to male it 
illegal in Wiscoasin. If you want io make skim milk cueese you got to 
make it 9-inclies round and 9 inches high every time and then when you 
See it on the market you know it is skim milk cheese—and they don’t put 
any on the market. The filled cheese people are up agzinst it, and what 
do you think we nad to do? Make a better cheese. They sert men to 
Canada and stood them around there to see what they were doing that they 
cculd make beiter cheese. We got $2,900 from the legislature and spent 
$1,600 in investigations. Sent some men to New York and took soundings 
and such. Wisconsin has as good water as New York. Why can’t we do 
as well as New York? And it is the same with you fellows in Illinois. 
You can do the same, if you go at it right. We educate these young men 
jin thle schools of New York and Canadi and brought them back, and they 
went into the factories and tock in the milk at the weigh scales in the morn- 
ing and took a little sample of every nan’s milk, and when the evening 
came these samples were all made and saw how good they were. ‘That is 


the Wisconsin curd test. 


We made that cheese all the way through and then invited the patrons 


and gave them a good talking toso they would give us good milk to make 


good cheese. We spent $1,600 to get that, but we made 65,000,000 pounds of 
} cheese that year and it brought a cent more that year than New York cheese 
and the same price as the Canadian cheese brought. So our experiment? 
paid. That’s what they do. The Hoistein men were in with this hand in 
hand and the Guernsey men and we went in on the grand march and won. 
An English company bought the cheese ,ali along that line of road and: put 
it in a good big vessel and sold itin London, and it is so uniform you would 


think that it was all made at one factory. Sold it ail in London. 


86 ILLINOIS DAIRYMEN’S ASSOCIATION. 


The legislature said we must have the co-operation of other legislatures 
and we said we would have the co-operation of thle men in! congress. You 
had one man in Illinois who wanted to join in with us. You can’t do that 
thing—ii isn’t fair. You may sell Illinois cheese for Illinois cheese and 
Wisconsin cheese for Wisconsin cheese, and that is right. You have got to 
have united sentiment behind it ail. There is a whole lot in this busi- 
ness. Excepting the church and family relations, it is the best family to 


get into. You make acquaintances all over the country. 


I have to speak again this afternoon, but will speak of it twice. Weas 
Holstein breeders and Jersey breeders and Guernseys have lost sight en- 
tirely of one end of our business. Never been in sight and it is the best 
end. It is the breeders’ end of the Imsiness. I think I have license to 
talk a little about that. We as dairymen lose sight of the breeders end of 


the business. We have not got pure bred cattle. 


I want to take you as you are, working with grade cattle of some kind 
or native cattle. You ought to so breed and bring up your herd to such a 
- star dard, remembering all the time that you will have surplus stock to sell | 
jn the course of events. What are you going to do with them? You are 
losing sight of the fact that there isa market for your dairy stock. I want 
to make that point here. In every dairy herd the breeding subject should 
be thought out to a finish, so that you will have surplus stock to sell to the 
dairymen, not to the butcher—-the poorest market in the world for a cow. 
Everyone has said that is where she is going, and, of course, that’s the 
final end of all of them. Weare more fortunate ourselves—we have a 
piace 2x6. 

There ee to be a Short Horn man talk after me, so will stop. But 
must say it takes no more feed to raise two heifers than to put one beef steer 
on the market, and I challenge a contradiction of that. A little more coarse 
feed maybe and you can raise two dairy cows of two and a half or three years 
of age as cheaply as you can raise one beef steer and make a good one of it, 
and the heifers sught to be good ones, too, and will bring in more money 


than one steer will. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 87 


There is a market for good da:ry cows all the time, and right now, too; 
just think of this. 

For fear i would get up a stump for something to say, I wrote one page 
on the typewriter. and here it is: 

The Jersey cow is appreciated by the dairymen in all dairy districts. 
She is sought for by men wanting dairy workers. She is going into the dair- 
ies for what profit she can make her owner. This is just what the dairy 
breeders want her to do. This is her mission—this is her place. And when 
appreciated and cared for sheisasource of delight and profit. She is 
owned by the breeders of the Short Horns and Hereford cattle to furnish milk 
and cream and butter to the families who demand the best of everything. 
She is found in the herd of Holstein dairies just for the looks of the thing 
and to keep up the standard of quality required by the law. She is an ideal 
city cow, furnishing a regular supply of rich milk neariy the year around. 
She is a splendid cow for business.. It} can. be said the Jersey cow has set 
the standard of excellence for all dairy products. Down on your sireets 
I read the sign, “ Jersey Creamery Butter.” The mitt dealer hurrying 
about the city has his wagon placarded with “Jersey milk and cream.” 
On’ wagons drawn by a fine team with bright new harress has this sign 
painited on it. ‘‘ Pasteurized Jersey Milk and Cream.’ Did you ever see 
the name of any other breed of cattle on a milk wagon? 

It is also true that the Jersey cow has fixed the type and form by which 
all dairy cows are judged. The high type, pure bred Jersey cow is the ac- 
cepted highest dairy type. All great producing cows of whatever breed 
have the form of the Jersey. 

Mr. Chairman, I thank you. ‘ 


By the President.— 

We shall have the pleasure of listening this afternoon to Mr. Taylor 
on the selection and care of the dairy herd. I would like to send a special in- 
vitation to our hog friends tocome and hear him. It is something they 
need to know. No dairy farm is complete without a good breed of pigs: 
running with them. Heisone ofthe first dairymen in the country and 


knows what he is talking about. 


544 ILLINOIS DAIRYMEN’S ASSOCIATION. 


The next breed will be the Brown Swiss. Mr. Barton is unable to 
be with us, so has sent Mr. James to take his place. 


f 


REPRESENTING THE BROWN SWISS BREED OF CATTLE. 


Mr. E. M. Barton, Hinsdale, III., by Mr. James. 


Mr. Chairman, Ladies and Gentlemen.— 

I very much regret that you will miss the pleasure of listening to Mr. 
Barton who was delegated to take this subject, and you will miss one of 
the bright spirits we meet on our journey through life. He could have en- 
tervained you if he could have been with you, but it was impossible for him 
to attend, so he wrote out a little paper for me and delegated me to come 
down here and represent him today, and I will do the best I can in read- 
ing his thoughts. wu 

The Brown Swiss breed of dairy cattle is not represented in this country 
by iarge numbers. The cattle have not generally been grouped in large herds 
nor have they generally had exceptional care or advertising, but they have’ 
been sufficiently numerous and well thought of so that they have grown in 
numbers and reputation and the average quality is well maintained. This 
is due to the inherent qualities of the breed, the race being an ancient one 
and probably one of the oldest existing breeds of dairy cattle. Its charac- 
teristics have been reproduced for mary generations and are pretty gener- 
. ally understood among cbservant dairymen. I shall nat, therefore, occupy 
myself in this paper with extended statements or arguments with respect to 
the general characteristics and excellence of the breed. 

The Brown Swiss are known to be good all round dairy and beef cattle, 
well suited for the production of milk and of meat. Their milk is of good 
quality, averaging 4 per cent fat, just suited for table use. for infant feeding 


and in fact, for all purposes. Thecattle are hardy, they are not of nervss 


= 


“ILLINOIS DAIRYMEN’S ASSOCIATION. 89 


or discontented disposition. They thrive on ordinary care and respond weli 
to extra care. They are uniform in t Bee characteristics: their calves are 
very rapid erowers. All this is generally known. 

What I wish to dwelluponinthis paper is the advantage of using the 
Brown Swiss as a breed for crossing with native cows and with grades of 
other breeds. To answer this purpose the characteristics of the breed 
should be obviously and permanently reproduced in the first and second 
crosses, otherwise the results would be too remote to be of the highest 
practical value. 

Are these characteristics so produced in the half bloods and three-quar- 
ter bloods as well as in the higher grades? This is a question which can 
not be answered by statistics. Weshall have to depend on individual i¢s- 
timony and observation for the answer, but I can point to numerous neigh- 
borhoods and sections of the country where highly satisfactory results of 
this sort have been obtained. It is, of course, easy in passing through a dairy 
country, to look at the herds in the pasture and teil what kind of a bull is be- 

‘ing used, a Holstein bull or a Jersey bull when used with common cows will 
mark the herd as grades of the one or the other breeds, but it is always per- 
fectly obvious that the cattle in question are grades and not pure breeds. 
The point that I make is that the uses of Swiss bulls under such circum- 
stances will produce, even in the first and second generations, a Jarge pro- 
portion of calves that will require close observation to determine 
whether they are grades or full bloods, and this in spite of the fact that 
the characteristics of the Swiss breed are very pronounced. The results 
in color and shape and special points of peculiarity occur in spite of great 
diversities in the cows that are started with. Not only are points of 
shape and color reproduced and the tendency to quiet attention to busi- 
ness and to convert food first into milk and. then into meat is found in 
the first grades. In other words, the Swiss breed is a very prepotent 
one. | 

We have tried in our own herd some experiments in the way of crossing 

one pure blood with another, for instance, breeding pure Jersey or Holstein 


cows to Swiss bulls. The results have been highly interesting in many 


90 ILLINOIS DAIRYMEN’S ASSOCIATION. 


? 
ways. In all cases the first cross shows the Swiss blaod very strongly. 


Generally the first cross, where the cow’s nose is red, brings a black 
nose in the calf. The calf grows rapidly and fats easily. The milking 
qualities are improved in the heifers. The young stock can do well with- 
out extra care, and at the same time they respond to extra care when it is 
given them. Where there is a familiarity with Brown Swiss grades the 
cows and heifers and young cows readily bring a price from 50 to 100 per 
cent higher than the grades of other sorts. 


Without entering into the question as to whether the Swiss breed is su- 
perior in al' things and in all respects to other breeds, I. am willing to go 
so far as to express the belief that its cliaracteristics and general excellence 
are such that for dairy purposes Swiss blood wouid improve any dairy herd 
even of pure bred stock, and it will very rapidly and promptly improve any 
herd that is not pure bred. | 

I recognize that under existing conditions no owner of = herd of pure 
bred cattle of any breed could cross his stock with any other breed and make 
the result profitable. For the cross bred animals would not sell on their 
pedigrees for as much as the pure breds that he started with. 'There are ob- 
vicus reasons why thisis so. If, however, the breeding of cattle were subsi- 
dized by the government as the breeding cf horses is in France, or if there 
were some way for breeding experiments to be carried on systematically and 
with intelligent plan for results and wail for the public recognition, I believe 
the most hopeful results could be reached by judicious crossing of recog- 
nized breeds and among such crosses the most valuable for dairy results 
would be crosses uf Brown Swiss with the other dairy breeds. The results 
would be an average gain in dairy quality at least and at the worst no loss 
in dairy quality, and at the same time a decided gain in constitution in hard- 
iness, in longevity. in the by-product, veal, and in the value of cows when 
they cease from age or other causes, tv be profitable milkers. My idea is 
that the Swiss breed would for sucha pioject occupy a place analogous to 
that of the Arab horse in horse breeding. The breeds of horses that are use- 
ful are many of them made still more useful by an infusion of Arab blood, or 
cou a larger scale other useful breeds are improved by Arabian. The dif- 


ee eee oe 


= a a ee 


ILLINOIS DAIRYMEN’S ASSOCIATION. gI 


fe; ence between horses and dairy cattle is that it takes no more than about 
five minutes to tell how good a pavicular horse is for a particular purpose, 
whereas it takes the entire life of a dairy cow to tell her worth. For this 
Tee son experiments on an extended scale with dairy animals are expensive. 
Breeders must creep along feeling their way in the dark. Phenomenal 
qualities on the maternal side, which are Gifficult to reproduce among 
dairy cows than among other animals. Dairymen, therefore, who work for 
profit, have to limit their experiments and work for results they can see 
and form a judgment of without waiting too long. 

The great bulk of the dairy products of the country come from cows that 
are only ordinary in quality. Some of them are not capable of returning a 
profit; a few return a fairly good profit, while the far greater proportion are 
jusi about on the line, paying justalittle profit. These are the herds that 
need grading up and improving by degrees. It is here that Brown Swiss 
bulls may be used with greatadvantage. The principles of breeding which 
have been followed in Switzerland for countless generations have produced 
a race of cattle which is specialized in the matter of constitution. The 
Swiss breeders have not sought for phenomenons. They have goxe on the 
principle that a good cow bred toa good bull will produce a good calf. They 
consider that no valuable quality in a cow can be neglected. They de- 
pend upon the same cattle for their inilk and meat. The result of many 
centuries of breeding on these princ'ples is as might be supposed. The char- 
acteristic of general excellence, the mene of careful and intelligent breedinz, 
has been supplemented by bringing up the young stock upon the sides of the 
mourtains with-good food that has to be worked for, good water and air. 
The cows and bulls are in demand for exjort to almost all countries, for they 
do well in all climates. Not only do they thrive in our country, but in all 
parts of it, and their blood is particularly valuable for mixing with other. 
tlood because the other blood gains as much as possible in every way and is 


sure to lose nothing, there being no value ble characteristic of dairy cows lost 
or diminished when Swiss blood isadded. 


= 


Q2 ILLINOIS DAIRYMEN’S ASSOCIATION. 3 


REPRESENTING SHORT HORN BREED OF CATTLE. 


a a , 


Mr. Fred L. Hatch, of Spring Grove, Illinois. 


Mr. Chairman, Ladies and Gentlemen:— 
When I was chosen to speak of this subject I was alarmed. The idea 
cf speaking of Short Horns to people at a Dairymen’s Association Conven- 


tion, when every other breed would be represented by dairymen, I hardly 


knew what to think of it. Iexpected no cther quality would be talked about 


but the dairy qualities, but after hearing these gentlemen speak I see all 
that our Jersey friend has represented was the general purpose ‘cow. I 
learn that. Jersey cattle are only just models; a little thing that is made 
te carry around. . I want to ask you how many men that supply milk to the 
factories in tre State of Illinois or Wisconsin have any quantity of the 
Jersey breeds in their herds. Who can afford to have it; how many have re- 
tained it? I would not debate fora moment that the qualities of the Jer- 
seys are for specialiy, some particular trade in milk and nothing else. They 
are grand, good little cattle. I owned them as much as 25 or 30 years ago 
and have some to this day, but they never gave the milk that the Short 
Horns did. 

They always out-tested the Short Horns. I had them test as high as 6 
pe: cent; did our own testing; this is no average. We tested with the Bab- 
cock test. The Short Horns tested 4 per cent, and as much again in milk. 
They are just models. I have never looked for a little heifer but what I 


thought there was a model for the Short Horns. The litle diminutive 


thing—I could put on this stand. You would not want to breed her on your 


farms; you could not afford to. It is grand that we have this breed toshow 
what the best of the breed can produce, but the great working people of this 
state and other states have been men that have to do something else but 


make milk alone. They sell cattle. e 


A a 


ILLINOIS DAIRYMEN’S ASSOCIATION. 93 


I should ‘not have teiatin of pursuing this talk but frcm what 
these other men have said. Talk akvuut ancient history! The origin of 
the Short Horn catile is lost in obscurity, yet it has the oldest and most 
authentic history of any of theimproyed breeds. . 

We have in the Princess Tribe a clear line back to the dam of Trifes 
bred by Mr. Stephenson of Kelton, Fi gland, in 1739, and suggestive evi- 
dence beyond that. She was but a fair sample of the local herds at that 
date. 

By facts obtained from history we are forced to the conviction that 
really this cosmopolitan breed which adapts itself to every climate and con- 
dition so readily in successtui amalgamation with the cattle of any country 
it may invade, is but a relic of the herds of the Benedictine monks who 
migrated to England in early times, being a gradually grown up conglomer- 
ate of the beast from all breeds with which the pioneers of cultivation in 
every guise became acquainted during the course of accumulated centuries. 

In ancient times the cow was kept for her work and milk, ard the pro- 
duction-of beef did not fully enter in the calculations of the agriculturalist. 

That impulse came with the inc.eased demand’ for animal food 
among the manufacturing population so when HWngland became the leading 
manufacturing nation on the globe she also lead all other nétions in the 
production of beef cattle. 

We shall scarcely be in danger of contiadiction then when we say that 
the Short Horn was the first brought into notice in England by its compound 
character, its usefulness for any purpose rather than its supreme usefulness 
for cne purpose. 

Not alone its early maturity; not alone its extraordinary power of 
improving other breeds, not alone its sometimes enormous yields directly 
of milk or indirectly of butter, but itis the rare combination of these and 
other properties, such as easy adaptability to change of climate, smal! con- 
sumption of food in proportion to prcduct and a constitution strong and 
hardy that gained for the Short Horn its: wide distribution over the British 
Islands and subsequently commended it to the favorable notice of our stock . 


breeders. 


94 ILLINOIS DAIRYMEN’s ASSOCIATION. 


No breed is more elastic in its adaptation to the objects of its breeder 
and the circumstances of its life. 'The type then which first came into prom- 
inence was a inilk-and-beef animal in which the balance between dairy 
- and beef was more or less even. 

Such a type was highly artificial and therefore the tendency was to re- 
vert to one or the other of the simple types. To produce 4 dairy cow atthe 
cost of weight and rapid growth of flesh or to produce a peef animal at the 
cost of the ioss of milk. Such cattle wee bred by the pioneers of Short Horn 
history—Bates, Collings, Mascn and others. | 

Such cattle were first importedto this country; cows with great udders, 
broad backs,prominent hips, tapering necks and rather inclined to be long 
faced. , 

This type of cattle were imported to the middle and eastern states from 
1796 to 1830, and for many years were kept quite true to the original type. 
Such Short Horns can still be found, as is attested by the many good 
cows shown in the various dairy contests, and when such cows are found 
there are none better and as our average farmer is not a specialist, and as 
the ereat body ot farmers must raise cattle as well as produce milk, the 
Short Horns will always occupy the premier place on our broad prairie 
lands. 

The Short Horn has had many rivals. The Herefords and Polled An- 
gus as beef makers,and the Holsteins and Jerseys as milkers—and many 

were all one purpose breeds and have had other breeds’ in both classes, 
but they have to await their time for accumulated wealth in the hands of 
the specialist to handle them. 

Now that this is the present position of the Short Horn numbered by 
thousands scattered from Maine to Oregon and from British America ‘to 
Florida, between six and seven thousand of them thrown upon the public 
markets at auction annually at prices stili at the top, with new and promis- 
ing rivals in the hands of moneyed individuals and corporations what will 
the future be? ) 
| There are three classes of breeders wanting cattle. Those who look 


to beef alone; those who look to milk alone, and those who want both. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 95 


The Short Horn has strong rivals in appealing to the first two classes, 
but is unsurpassed in claimsinfavor of the third. This third class outnum- 
bers both the others. The average good farmer in the west wants cattle 
both for milk and beef. Hecannot afford to keep a cow a year simply to 
raise a calf, he cannot afford to disregard size and form for beef making. 

The best specimens of the breed are unsurpassed as heef animals. Nat- 
urally the breed has good dairy qualities. It always has been in the 
past ana still is the chief dairy breed of England in practice and at the dairy 
shows taking more prizes than all other breeds combined. 

The general farmers aim isto possess a cow thai at her best will fill the 
pail, and when dried off will rapidly pad her ribs with meat; and for this 
purpose no breed has been found that affords the requisite better than 
the Short Horn, which is the result, as we have told you, of many hundred 
years of thoughtful amaigamation of the best by, the pioneers of agricul- 
ture so far back as the 12th century. 

A cow that will niilk abundantly and fatten heavily at the same time; 
that will be broad over the crops (kehind the shoulders) and loaded with 
rounds in full yield of milk, butter and cheese, yet dances will-o-the-wisp 
like in the distance, is it not most prc bable that the cow to first appear 
in that distance is to be the Short Horn cow of the future? 

I have gone over this subject very thoroughly, and have pages and 
pages that I could read you. The Short Horn cattle as have been demon- 
strated can be so well adapted to so many circumstances that they are 
more nearly to the farmer’s liking. They are handier to manage and there 
is less fear of their going astray. There is not a farmer that breeds Jer- 
seys and Holsteins this day that could not say he would doubt very much 
whether his cattle could take the usage the Short Horn can. I am not 
advocating this rough usage, but I am stating that such usage that the 
farmers’ cows of Illinois and Wisconsin are getting and are likely to get 


for some time to come. 


96 ILLINOIS DAIRYMEN’S ASSOCIATION. 


REPRESENTING THE AYRSHIRE BREED OF CATTLE. 


oe 


Mr. John Stewart, of Elburn, Ill. 


Ladies and Gentlemen.— 


I didn’t suppose that we came her to condemn breeds of cattle, as I 
believe that all breeds of cattle at the present time introduced into the 
United States have their good point. I was rather astonished to hear those 
ren make statements extolling their cattle beyond all others, and con- 
den ning some )ther breeds. 

I cannot give you a speech, but can tell you something of what I 
know about Ayrshire cattle. Thirty years ago I went across the Atlantic 
and brought a lot of cattle from Scotland. Since then I have kept from 25 
to 100 head of pure Ayrshires. I have imported along at times and kept 
up my herd. I don’t want to claim to you that all Ayrshire cattle are 
z0od. There are poor cattle in every breed; that will crop out, just like 
it does in children. I don’t keep mine for money-making. 

The difficulty, my friends, is, in my judgment, the American people , 
are all for money. They will stand here before you and teil you how much 
tLey have made and how much their cows have paid them. They don’t tell 
you that the majority of men that have gone across the Atlantic and 
bcvght cows, including Holsteins, Jerseys and the others, have. bought 
them for about $100 and sold them for $¢00—and we are making money. 
Tkat is something I know nothing abo''c personally, only as I read. 

The Ayrshire cattle I have kept and have a record here which I will 
briefly outline to you later. They are good milking cows. They are tol- 
erably easy to keep, not large, but healthy, thrifty cattle. 

They have been kept for some 303 years or over in Scotland and raised 
for the purpose of milk. In going through England, Scotland and Ireland 


if you notice a *ertain kind of cattle Jersey I will say. You take the Jersey 


'LLINOIS DAIRYMEN’S ASSOCIATION. QO7 


caltle; they are close by England both the Jersey, Guernseys and Alder- 
neys, close to the coast of France. But you will notice in one place all Jer- 
seys. Why are they not all over England or Scotland. They are called 
the rich man’s cows. They do give a lot of milk. I will not disparage 
any cattle, but I want to say this about the end of cattle. The gentleman 
who sits over there stated to you that you should not send them all to 
the butcher, but that you couldraise two heifers as well as you could raise 
one steer. ‘That is correct. But he krew; very well, but he didn’t tell you, 
that you cannot raise two heifers and have two good cows. A majority of 
them don’t become good cows; they g9 to beef. If he ean do that I never 
-eculd. I say that you can’t raise all the kcifers and have good cows. 

You talk about the dual purpose cow. It is a foolish thing; there is no 
such thing as an all-purpose cow: it is perfectly ridiculous. Take the 
calves from Ayrshire cows and let them suck the cows and get plenty of 
milk to look well and show well, but the majority of them never make 
good milkers. They turn it into beef the first year. 

You go to a farm in England and probably find Durhams; they are 
gcod milkers; their stables are kept strictly clean and all one kind as arule. 
Go to another farm and find another breed and each one thinks his is the 
best. But it is folly for a man to stand and tell you that a herd of Jersey 
cattle is the proper herd to keep to sell milk in Chicago or to manufacture 
butter. I have had large experience with five farms and 250 head of cows 
and I know that upin Kane county and McHenry county when they go 
into dairying they would laugh at you if asked to buy Jersey cows to 
make milk to sell in Chicago. They are nice to make butter and for a 
man to keep. Therefore, I think the idea of Jerseys for everybody is entire- 
ly out of plaze. 

I have here a few statistics. I have not kept a regular list of what the 
cows have done. 

1880-1901. Ayrshire herd owned by C. M. Winslow & Son of Brandon, 

Vt. This is the milk record for 1901. 
The herd was established in 1873-by a bull and six heifers, and an occa- 


gsicnal purchase since of a noted cow or well bred heifer with a view of im- 


98 ILLINOIS DAIRYMEN’S. ASSOCIATION. 

proving the herd. The bulls used have been the best that could be Sud 
from cows of noted dairy quality and long tests. The best heifer calves 
fron. the best cows have been only kept tc take the place of the old cows 
or such as could not reach the herd standard. The milk is weighed at 
each milking from each cow. 

Until 1899 the butter has been com puied by the addition of one-fifth 
but the method has been changed to one-sixth to conform to the standard 
adcyted by the experiment station: The per cent of butter. fat and total 
sclids is the avarage tests made by the experiment station. 

Cows from this herd have won first and second prizes for the butter 
fat prize offered by the Ayrshire Breeders Association and State Fair joint- 
ly for the years 1896, 1897 and 1899. This herd is free from tuberculosis. 

In the summer this herd is driven about one and one-fourth mil2s 
to pe Hie. with a small night pasture near the barn. They are milked inthe 
stable and are fed from a half to two pounds of spring wheat bran at 
ea: i. milkinig. During the fall they have the run of the meadow. In winter 
they are fed all the low meadow hay they will eat clean and from one to 
four pounds of bran, the fresh cows having two pounds of mixed feed 
in addition. This mixture is ground barley, cotton seed meal, linseen oil 
meal, Chicago gluten meal; equal parts of water. The grain is fed once a 
day. The cows are turned out to drink at a tub of running water twice 
each day, and on pleasant days they remain out an hour or two in the 
middle of the day. 

+ In breeding and selecting cows for this herd careful attention has been 
peid to the dairy ability of each cow, and unless a cow in her prime could 
give 6,000 of milk or 300 of butter she was posted off regardless of other 
good qualities, and a cow standing in the stable was not secure unless she 
could give in her prime, under favorable conditions, 7,000 of milk or 350 of 
butter in a year. 

This herd was made as uniform in size, color and style as possible, 
that they may present a fine appearance either when standing in the 
stable or moving along the road to pasture. 


The following is the general make up required: 


ILLINOIS DAIRYMEN’S ASSOCIATION. 99 


Size—About 1,000 at maturity. This size having. been found to give 
th2 Lest results in this locality, and being of sufficient size to please buyers 
eitaer for breeding or to sell in Brigkton as milk cows 

Color—Dark red with clear white patck—about one-third to one-fourth 
white being preferred. This gives a wonderful attraztive a 
to a herd of cows, grouped or moving. Then, too, I have noted cows of this 
eclor were tougher and géve yellower milk and butter. 

Style—Small head. end horns, slim neck, straight back, sharp should- 
ers, wide on the loins, large shapely hind quarters, long, slim tail, udder 
extending well forward and back, well up under belly, teats long of equal 
length, well spread, large milk veins. 

Disposition— Quiet and pleasant. 

The following is the best 365 corsecrtive. days’ milk record of cows 


that have been in this herd and are ancestors of the present herd: 


Name No. Milk 
PlGSA- to sic sess a S1ASE3 7562 
Muriel sis. hs.8 8650 (15 yr old. 5662 
PC re aa Bi cose ae LOZBO SS oe tetas 6445 
2) 5 ol COR VE pe oe PADIS SO uarna oe % 8031 
ACHIG NOES ohix-. tes POSE eS. 8183 
Rose Layde...... VS eva'm cess 8194 
Bonnie Nannie 4th 11701.......... 8507 
BROMIG. oss eo ek BADR oe es tao 9191 
Hose: leer: Soy, L0886. eevee os 10207 
Peed Why Pile: Ss 2S SEU cos. seo 12172 


The following is the best record of butter of cows that have been in this 
herd and are ancestors of the present herd: 


Name, No. Lbs of butter ‘ 
PRISE oe A 3143.14 lbs., 16 oz. 7 ds 
MT Ieb sey 8650.(15 yrs old 259 
MWAELeGe 2 SRR DS 10250 Aa 325 
SCCORE bre ata. BE ie a alee nals 308 
Bern's GUN ie eee POSS os oe 386 
Rose Ladye :..... BATSS ree 463 
Boimnie Nannie 4,. 11701.......... 381 
ORG eRe oes 4A Boe ote as 316 
Rose Hlecta ..... 1TOSS6 330528. 467 
Rena Myrtle i. 95380... 0.50.5. 547 


Heian Denoss-.:- ys LOB4 Tei nan oo 572 


10O ILLINOIS DAIRYMEN’S ASSOCIATION. 


The following is the milk record for 1901: 


Total 
Name. Age. Milk. Test Butter. Solids. 
TOS eC TU Us ee oe es Tt 6641 3.42) 265° 11:50 
ROSE, Weross POs Ld, 6219 4.06 295 13.26 
Mose’ ‘Gleon a) o3) sue wanes 10 5550 3.90 258 121.69 
Rose: s Chen nasa eee 9 7874 4.21 388 13. Dies 
Crinkle Douglas 2nd...... 8 5155 4.08 274 ere 6s 4 
RGsey V eripassieiy ck wa ee Sh aS GE 3:91 aot 13.011 
PCOBIUST A ae Sukhoi. oetarods ei v( 9330 3.76 409 12.46" 
Lola tMorne A ale ts ake 7 7448 31D 1326 12.79 
HOGG: Haren icon esti wo ha ieee 7 9361 Biot 368 12.16 
Landa Douelasy ates sea oes 6 7618 3.80 ei 12.81 
Rose Carentine .......... 5 7069 3.95 . 326 13.04 
ROSSUABLEI a chs pea anho clone 3 5037 97 230 13.211 
Prose sie So aay at eae 3 5464 3.89 248 13.05 
Ree MRAGGOT Ao sas ee eee s 3 4542 SAE 207 12,95 
Alfreda Corset oo. sake a 5693 3.68 244 13.00 
For less than a year: é: 
Total 
Nae. Agge. Miik. Test Butter Solids 
Rose Gapricierisc 2h cea 3 5395 4.07 26 13.26 
PROSE i PRAT bk satis oman oie a 3 857 4.25 42 13.08 
Rose: LolmMan se sii se core ee ss 5065 byes Seeaabee 12.69 
Rosa/ Weymouth s..3 45.2 3 4422 3.84 198 13.09 
Piste “Corsets. iene ater 2 4409 3.62 186 12.88 
Blow orslet.cs)sicican cuties 2 413 4.30 207 13.95 
Rose Wapple: ifus.2 a hte: 2 607 3.50 05° 12.36 


Average milk for the year 6711. 

Average butter for the year 300. 

Average percent butter fat 3.85. 

Average percent total solids, 12.82. 

I have here a twenty-two year milk record that I will give you: 


In 1886.10 cows average. ..6035 lbs milk. 1891 14.....5..0..0.5..5- 59T1 
SSE dd, icpsreie wee sie oe ae 6176 Te OD hl oe se ath oie eee , 6249 
See Dieeaiiie wricue he Si aaa ape 6672 POS RO oe ee WEN ane 6233. 
BSR DOs cectewuatth apes aeaaak cass 6168 TRO TO eS, ce aionea meas 6454 
ESA AGS CAA pamela. Gre 6814 DCO DG Eds acces cee a ae eee 6765 
Biro) 1 MS a RRR pat 8 Abarat 7025 13896 GG F8 Ur vee ee 7289 
DSS GB Siasshs co tated warwlegete 6238 BROT Di ie Solr sieviate oot meee 7228 
Me di ne ay 5 1 Mc eamtereon as eee 5782 TB Gs Ce eee and tue ae eae 6956 
1SSS AG we Lee 6356 0 ca DRS BY GP eae Aa ihey ieee 6180 
co ts eas 6 PRR NOM AL ey Te Ai 5836 COO SBD od ceh-o Gis eae mane 7189 
DOO ae re cea tale i leis PNte lg tile 5480) 1961 ake 6S wa See 6711 


Average for 22 years 6446 lbs. 


ILLINOIS DAIRYMEN’S ASSOCIATION. IOI 


Of course, I have never sold my Ayrshire cows—never made any 
money out of it. If we were in the husiness for the purpose of making a 
few people rich,Il am not. [thought we were here to improve our stock 
—not to sell cows. You can raise and sell them if vou wish, but I don’t 
make a practice of it. I keep them for my own use and sell the milk, 
therefore, I don’t make any money. 

My brother tells alittle storyon me. He says John Stewart makes 
money in the lumber business and spends it farming. I am sorry to own 
up but I guess it is so. 

There are only a few Ayrshire cows in the state of Illinois, and they 
belong to Judge Blodgett, Mr. Jones and myself. There may be a few scat- 
tering ones, but they are a disgrace to the breed. 

q It is nonsense to extol breeds of cattle. There are good cattle in all 
breeds. In crossing breeds I must say I am opposed to that. Crossing cat- 
tle is like crossing breeds of people—you get some good ones and some 
bad ones. I have got good milk cows and have crossed them but they 
don’t last. They change around and you get too many bad ones. 

You ask a Scotchman how he raises his calves and he will tell you 
ho gives them a Jittle new milk and then gives them skim milk and 
wheat if we have it and develop them with a large stomach and thin in 
the neck and slim in the head and wide behind, and feed them on lot of 
coarse food so that they will develop good. We don’t raise our calves on 
our cows. You ‘vill spoil the cows if you give them all the milk they 


will drink when young. 
DISCUSSION. 


Q.—Are Ayrshire cows good milk cows; have you proved that in your 
own case? 

A.—Yes, sir. 

Q.—You go to Chicago with your mniik? 

A.-—Yes, sir. 

Q.—Shouldn’t you push Ayrshire cows in Iilinois and get them to use 


them? 


102 ILLINOIS DAIRYMEN’S ASSOCIATION. 


A.—Perhaps that is true. I don’t keep anything but Ayrshires—pure 
Ayrshires on the other farms, too. 

Q.—But you won’t persuade others to have Ayrshires? 

A.—The Ayrshire cow is a good cow, buit I don’t believe in pressing 
COWS. 

Q.—Do you feed your own cows all season? 

A.—I never feed my cows meal in summer—I think they livelonger. I 
don’t feed them up and then get rid of them. 

Q.—Do you use silage? 

A.—We dare not use silage where I live. We sell milk to the con- 
densing factories and in Chicago and they won’t allow us to use silage. 
We can’t do that. I would like too and think it good feed. It is as good 
feed as can be found if he takes care of and feeds it right, but the average 


man up there won’t take milk where silage has been fed up there. 


’ By the President.— 

I would like to meet these five gentlemen either now or this afternoon 
at4o’clock. Would it be convenient Mr. Hatch, to meet right away? 

A.— Yes, sir. 

By the President.— 

Very well, we will meet now. 

The last dairy report is at the door and any one of the members or 
friends are welcome to take one as they go out. . 

Tonight Prof. Fraser will talk to us in the Physics Lecture rcom. 

The butter room will be open tomorrow forenoon and you will find 
that by going down the hall into the east wing of this building. The cream- 


ery room is around the same way only in the north wing. 
The dairy barn is on the south erd. Piease be there at 4. 


The stock judging room is on the east of the building and some judging 


will be done by Prof. Haecker tomorrow morning at 8:15. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 103 


ADDRESS. 


By Chas. Y. Knight, Secretary of the National Dairy Union. 


8 


Mr. President, Ladies and Gentlemen: 


I was not expecting to be called upon quite so quickly. I told our 
president I wanted a little time to collect my thoughts. I have been 
devoting my time lately to collecting money and expect to go on tonight. 
I generally want to know whose here, before I know what I am going to 
say. There are times, as I know by experience, when the people in the 
audience and thoge on the platform have different views, and it is often 
necessary for us to “cut the cloth accordingly.” 

I feel pretty safe though here today, when I look around and see the 

old body guard here. I see our friend, Mr. Stewart, one of the old war 
horses of the legislature of the State, who has probably done more for 
this institution at Urbana than any other member of the legislature. And 
there is Mr. Long—Long in name and long in stature—such people as they 
and Mr. Newman here make me feel in good company and I can say any- 
thing. 
We hear it said and it is very true, that so long as an army is 
fighting for a victory or fighting on the defensive, it holds together, but 
when peace is in sight, that then is the time that you get dissensions in 
the ranks. When in front and facing the enemy, the forces on the defen- 
sive or on the aggressive side must keep together, and after the fight is 
over they get into wrangles. 

The greatest work the dairymen of Illinois have done in legislative 
matters is to prevent wrangles in our own ranks. It is an old trick of the 
enemy to stir up strife within the ranks of an army or wranglings. 

The greatest difficulty we have had in keeping on our fight against 
oleomargarine, has been to prevent dissensions taking hold in our own 
ranks. “We must present a united front in this matter to do any good at 


104 ILLINOIS DAIRYMEN’S ASSOCIATION. 


all. If we have any dirty linen to wash, it must not be washed in public. 
We must not get into wrangles among ourselves, until we are surely out 
of the woods as against our common enemy. I say this because there is 
a tendency on the part of some of our friends, or supposed friends, to 
sow the seed of discord in an assiduous way in the rank and file, who are 
not thoroughly acquainted with the methods of legislature. 

The first step toward diversity in our rank, is to cast suspicion on the 
people in the lead, and to raise new isues and attempt to take on too much. 
For instance, we had recently in some of our leading organizations, reso- 
lutions presented and ideas brought up which all tend to split the ranks 
of the dairymen in two parts. 

In this matter I want to be very plain; I want to talk frankly to you, 
for the time is coming, or, rather, has come, to be frank and bring up this 
matter in a way that it has not been brought up before. 

The product of butter in the United States is divided into two classes, 
creamery and dairy butter. The output last year amounted to about 
1,470,000,000 pounds. Of that about 470,000,000 pounds was creamery 
butter and about 1,000,000,000, or ten hundred million pounds was dairy 
butter, of the 4,500,000 farmers interested in the production of butter. 
The disposition today among our people is to discriminate entirely in 
favor of creamery butter. 

We believe, and I believe and have done all I could in the direction 
of having everything sold for what it is, and that is the way it is believed 
in the legislature, and we have done it to a certain extent and it is all 
‘right. JI am in thorough accord with you that renovated butter, or worked 
over butter, or process butter, or whatever you want to call it, should be 
sold for just what it is. I would have no one defrauded in thinking they. 
are getting fancy butter, when they are getting worked over butter. We 
might go to the extent of making every manufacturer of process butter 
to put their worked over butter in original packages ,so that the public 
might know just exactly what it is getting, just the same as when they 
are getting oleomargarine. But, there has been a tendency here of late 
to prosecute what is known as renovated butter or process butter; there 
has been a disposition on the part of some people who ought to know 
better to say when we are fighting our natural enemy, that we must turn 
‘aside and take on more trouble. There have been resolutions introduced, 


‘ILLINOIS DAIRYMEN’S ASSOCIATION. 105 


which means the bringing against us an enemy with three times the 
strength the oleomargarine people have. This antagonism that is being 
pushed today against renovated butter is causing us a whole lot of extra 
trouble. The manufacturerers of renovated butter stand in relation to 
the people who protect country butter, exactly the same as the creamery 
men do to their patrons. The man who makes renovated butter buys his 
material from the store keeper, and the store keeper from the farmer. 
Thus farmers, who furnish the material for the seventy-five or eighty 
million pounds of renovated butter that has been made in the last year, 
are working against their own interests when they offer these resolutions 
against renovated butter at this time. These manufacturers were just 
as active for the legislation that we have on our statute books as the 
creamery patron or the creamery man himself. In the districts of Ohio, 
Illinois and district of Indiana and other districts where there are fewer 
creamery patrons, it is the farmer who produces the stuff from which 
renovated butter is made that bought his manufacture. 

These same manufacturers were in favor of the bill which required 
that butter to be marked; they thought it was right and that it should be 
known. Every one was satisfied to have this product marked so that 
people can know it; there has been no fault found. But recently resolu- 
tions have been introduced calling upon congress, or particularly legis- 
latures to subject renovated butter to the same restrictions as oleomar- 
garine is restricted, to prevent the coloring of it, etc. Such resolutions 
as that, and such work as that, means that we are bringing into the field 
to fight, another interest; an interest with suporters in ten places where 
the oleomargarine people have suporters in one. The moment you com: 
mence such a fight as this, you have forty or fifty nianufacturers of 
renovated butter sending literature to the farmers who made the goods 
and they in turn flood congress with letters against the passage of any 
bill that has anything in it regarding the products in which is used their 
butter. 

The oleomargarine law as it stands today is not perfect. We got 
it through the best we could. We have got to have it amended. The 
very minute we go into congress and introduce a bill in the house, the 
oleomargarine contingent is going to put an amendment on that and 
strike at renovated butter. They are going to put an amendment on that 


106 ILLINOIS DAIRYMEN’S ASSOCIATION. 


calling for the passage of a tax on renovated butter. They are going to 
call up this resolution in the various conventions and cite that as authority 
for the claim that the dairymen favor this legislature. That minute that 
is put on that bill every renovated butter man is going to work against 
that bill, for the ‘bill must be voted on and must stand and fall with its 
amendment. ; 

For instance, we have a bill before the house, a vote comes up, the 
oleomargarine people are all in favor of an amendment putting this 
restriction on renovated butter. Enough have been brought in line who 
favor the same thing, the amendment is put on. Then on the other hand, 
here comes your renovated butter contingent with their resolution and 
petitions from the farmers who are producing that butter and whose butter 
is to be depreciated in this business and object to such legislation and 
demanding that no bill with such provisions shall be passed. The farm- 
ers who are friends of the renovated people vote against the passage of 
that bill, the oleomargarine people will vote against it and they together 
take away our support and we have not enough left to pass our bill, and 
we are in that way putting ourselves in position where we will have two 
enemies to fight if we persist in doing what has been started along this 
line. I can’t see why the dairymen and the buttermakeis and every one 
in connection with this business should not be satisfied to have this pro- 
duct renovated butter sold for what it is. I don’t see why they should 
want to stigmatize it or characterize it or want to put on. restrictions 
making*it burdensome and keep people from handling it. It somes in the 
market and is sold today. The people who are making it are farmers, all 
keep cows and they work with us. 

I simply say this because it is the thing today that is looming up. 
If it keeps growing, the tendency on the part of the dairymen or the 
creamery men and buttermakers to go out of their way and pick a fight 
with another interest, it is going to kill the whole movement and put us 
where we cannot do another thing, because we will have two men to 
fight instead of one. 

What I say today, I say at the risk of being quoted as defending 
renovated butter. I am doing no such thing. I am coming here to warn 
you against drawing us into a fight with another interest. I remember 
very well when I was a boy that a friend of mine who was a pugilistic 


ILLINOIS DAIRYMEN’S ASSOCIATION. 107 


fellow was always picking his quarrels with bigger boys than himself, and 
would then say, “‘I will get my big brother to fight you all right.” Some- 
times he would pick his quarrels with bigger boys than his brother, and 
his brother would get the worst of it. And I am saying that is what we 
are going to do. 

The position of the dairymen today is this: We have got a law 
started on the statute books which prevented the oleo people from mak- 
ing as much the past year by 33 per cent. The product would have 
increased this year 33 per cent but for this law, with the high prices of 
butter; that is conceded by the oleomargarine people themselves. But 
for the progress that we have made with the oleomargarine law they 
would have increased it 33 per cent and would have made 66 per cent 
more than they have made this year. Prices ‘during the last year on 
butter was 4.2 cents higher than the year before. The butter market has 
been higher than at any time for the past ten years; never has there 
been’a time when butter has sold as well as it has the last year. But 
with the loophole that is left ,and was of necessity left in the law last 
winter, which permits the oleomargarine people to use various vegetable 
oils from yhich they may ‘get a natural color, we see a danger that must 
be stopped next winter. i" 

As it is today, oleomargarine is being produced with light yellow 
color. However, the color is gotten at the expense of quality every time. 
The natural ingredients are cotton seed oil, neutral lard, the best of oleo 
oil and that composition makes a white product. There is a crude cotton 
seed oil which can be used under the internal revenue order which gives 
it a yellow color, but there is a taste and smell which is in it that the 
best manufacturers of the finest goods refuse to use it and are making 
a pure white product. The yellow goods deterioates in quality very fast. 
Those goods can be used in places like Chicago, but they are not good and 
not satisfactory for jobbers. 

We found this about oleomargarine: the people who take uncolored 
oleomargarine at 12 to 15 cents is a channel and class of consumers that 
interfers very little with butter. It goes down in a strata and reach 
people who would not have anything on their bread but for this class of 
stuff. People can discriminate between uncolored oleomargarine and 
butter and can take their choice. 


108 | ILLINOIS DAIRYMEN’S ASSOCIATION. 


Two years ago in the City of Chicago, from the month of October, 
when butter went to 22 or 23 cents, it was a common thing for the 
retailers to take oleomargarine and never be seen on South Water 
street until the next July. They simply put colored oleomargarine in as 
butter. You could not detect it from butter by the taste, smell or looks. 
They had no scruples whatever in selling it for butter, and we never have 
been able to get a law in Illinois that we could reach those fellows. They 
had too much political influence. 

We have got the thing in pretty good shape now as far as the matter 
stands today. I don’t believe thare is a great deal of fraud in the sale of 
oleomargarine. The people who want oleomargarine are getvins it, and 
those who want butter are getting putter. 

There is one thing we have got to remember and that is to keep the 
butter up to a June shade. In winter it looks like oleomargarine. If we 
don’t our laws will be ignored and the oleomargarine people will be abl 
their goods is uncolored butter. 

There will be nothing done in congress this session on the oleomar- 
garine question. The session will adjourn on the 4th of March, and there 
will be no chance to amend the bill this year, but next December we will 
go before them. By that time, with the year and a half experience we 
will know what to do in the way of amendment. Until that time we have 
got to be well organized, keep up our organizations, got to watch every 
influence that is coming into our ranks and, as I said before, we have got 
to guard against any attempt to divide our front in putting the renovated 
people over with the oleomargarine people and have them fighting us 
when they were with us last year. 7 pis, 

All that is necessary in the senate, is the influence of three or four 
United States Senators. We only had two majority in the senate last 
year, and there was renovated butter influence enough in the states of 
Nebraska and Kansas to have taken that away from us. We could never 
have done a thing without their support. With the new territory coming 
in, Oklahoma, which will be oleomargarine, we are going to have a pretty 
close shave. : 

That is about all I have to say. I am willing to answer any questions 
or give any further information you wish or any explanation necessary 
regarding our attitude in this matter. 


ILLINOIS .DAIRYMEN’S ASSOCIATION. 109 


Mr. Long.—Have you any figures relating to the output for oleomar- 
garine for the month ci December? 

A—I have not; it is too early in the month. 

A Member.—I am glad to know what the word “ artificial oil’ meant 

A.—It reminds me a good deal of the gentleman out went in a res- 
taurant. A waiter came in and says, “Tea or coffee.’ The man said 
“*T will take tea.” The waiter replied, “ Take coffee; we have no tea.” 

I will explain. When we counted noses, we had about two majority 
in the senate that we could count on. When our bill came up in the 
senate their plan was to recommit it to the agricultural committee, the 
plea being that it was not thorough enough. So we counted noses, and 
when we got to Ohio, the attitude of the two senators was unknown. 
Thanks to the letters and telegrams Hanna received, he was very soon 
converted. He read the hand-writing on the wall. With Senator Foraker 
it was a different proposition. He said it had been represented to him 
that you can’t make oleomargarine with yellow in it, and that we claim- 
that the natural color of butter was yellow. We took the raw materials 
and tried to demonstrate to him how it could be made without same shade 
of yellow, but it was so light it would almost come under the 10c tax. 
A piece of white oleomargarine looks pretty white against white paint, but 
when against snow it has aa decided tint of yellow he said, and said he 
couldn’t vote for any Bill that stuck at the industry that way. But he 
said he was willing to go the length of preventing any manifest intent of 
defrauding. His vote had it. If he had voted against us, it would have 
been a tie and we would have been lost. We knew exactly how we stood 
and did the best we could, but it looked for awhile like an absolute throw: 
ing uy of the fight. We had to accept that amendment. He was work: 
ing on a speech against the Bill, but when we accepted that amendment, 
he came over. 

We think with time we can educate some of those other senators that 
will stop that loophole in some way. I don’t know how we are going ta 
do it, but it has to be done. But we could not have made the Bill as it 
is but for that amendment. 


I was rather unprepared to come up here and talk, but am glad to 
. have been able to talk to you. 


RIO ILLINOIS DAIRYMEN’S ASSOCIATION. 


SELECTION AND CARE OF THE DAIRY HERD. 


By H. C. Taylor, Orfordville, Wis. 


Ladies and Genthemen:— 


If you have ever taught school you will notice that some people take 
the thought into their brains through the eye. I want yau to look at 
this picture ‘this afternoon. (Shows picture.) You will take in the 
thought through your eyes and consider. 

We are going to talk to you from the standpoint of the dairyman and 
from no other standpoint. There is plenty of room in the broad, fertile 
farms of Illinois for the production of beef, and we will all admit that 
there is plenty of room here and there in Illinois for the dairy cow, and 
her products. 

Just think a moment of the numberless things in use in this State, 
and every state, and all over the world, where people gather about their 
tables three times a day and render thanks to God for what they receive. 
Take a horn handle, a knife, and also ask to have the cream passed and 
the milk passed and the butter passed and the cheese passed. All of these 
are dairy products used three times a day, and we have one, two, three, 
four or five of these upon our tables every day in the year. It is a 
mighty industry. . ape 

It comes pretty close to the financial interest of every one of us 
that are maintaining a family and the responsibility of many upon the 
prairies of Illinois, and everywhere else. 

I have listened today to some splendid reasons why there are not 
cheese factories in Illinois, and I know the gentleman spoke the truth 
in every syllable he uttered. I wish I could take you this afternoon just 
as you are, under the conditions you are laboring and trying to make some 
‘money from) your farm by turing the energy of that farm and your time 
and your thought and the energy of time and labor of the members of 


ILLINOIS DAIRYMEN’S ASSOCIATION. a 


your family along the many lines that you might have your conditions 
better, and that you might be more satisfied and content, and really get 
more out of life and out of dairying than you do. 


That is my obiect in coming here today, with one other object that 
I had in view and lies very close to my sentiment and heart. I would 
like to utter a remark that will be remembered for the bovine mother by . 
the dairymen all over the world, that is of the care and treatment of this 
splendid mother. I want you to think hard for it is by evolution that we 
better our conditions and pocketbooks and all the matters pretaining to 
the material well-being of this world. 


I have two pictures here. One is a dairy cow, and the other is not; 
you can see that at a glance; you know it; you take it in; you remember 
it. If you want to know how a dairy cow looks, look at this one. Close 
your eyes and see if you can see it there, how a dairy cow should look. 


I feel serious this afternoon. I want to say to you that: you as dairy- 
men have but just one thing that you are entitled to in this great dairy 
business. Just one thing and that is a well bred and well born dairy 
cow with dairy tendencies. That is all you can hold a cow responsible 
for. There are 387 things that that dairy cow is entitled to and calls up- 
on you for. But I will only mention 367 of them this afternoon. 


In the first place, isn’t she entitled, if she is well bred and born dairy 
cow, to a home with a dairyman. I submit it to you. She will be just 
as unhappy in a home that is not the home of a dairyman as some of us 
will be in heaven when we get there. 


Supposing I have three cows like this (pointing to the beef animal) 
in a dairy barn and study the feeds and feed a dairy ration and then go 
to milking, then I will say, “'What’s the matter” and the cow says, “I 
am. to blame; I am not a dairy cow: take me to my friends, they can 
appreciate my ability and tendency, and I will be happy and you will be 
better off.” But you take this cow (pointing to picture of dairy cow,) put 
her in the barn of a beef man, and he goes out there and says ,° Why 
don’t you get fat?’ She will reply, “(I am in the dairy business; my 
mother was in the dairy business and my grandmother was in the dairy 
business; let me go home, I will there be happy and you better off.” -Isn’t 
she entitled to go home;—I submit it to you.—with a dairyman? 


112 ILLINOIS DAIRYMEN’S ASSOCIATION. 


I hardly know what to say first, and I don’t know what the last thing 


will be. My subject is the selection and care of the dairy cow. You 
have so many pictures before you this afternoon that I do not want to 
take too much of your time. 

You must, in order to get good dairy cows, select cows that look 
like dairy cows. You want to get acquainted with your cows, and that 
“may take two, three or four years and maybe more. You know our wives 
don’t get acquainted with us for fifteen years. Sometimes we find we 
have been foolish in feeding our cows. 

I want you to select your dairy cows just where charity begins, right 
in your own home, in your own herd. Get the scales and the Babcock 
test. By giving the cow all she is entitled to. She is not to blame for 
one single thing; neither for her color or her breeding or tendency, her 
appetite of any of those things. They are all in your hands. 

_Now then, you must take this cow out of your own herd. You must, 
with the Babcock test and scales, weigh and test it and see how much 
profit she is giving you for a week so you may know at the end of the 
week how much profit you are getting. Go through your whole herd the 
same way. 


Don’t for any reason that you may coniure uv, discharge her with 


her first calf. Bring her into the very best possible physical condition 
and feed her a good balanced ration and let her prove her ability, and 
then if she is not a good cow you can get rid of her. I would go through 
the whole herd this way. It will take some time to do it, and get rid of 
the unprofitable cows. One unprofitable cow is a tremendous thing in 
a herd of dairy cattle. If you have two cows, and one is making ten cents 
a day and the other loses ten cents a day on the labor and food consum- 
ed, how much are you going to make in a year, yes in forty years? You 
have got to get a third cow before you make any money, and that third 
cow must be a good one. 

I want you to think of these things. You fathers have no business: 
to let your wife provide for the help of a dairyman and ask your boys to 
get up early in the morning and care for the cows and stay up at night 
to milk, unless you can show to those sons and daughters that there is 
some money coming in as a profit. There was once an old presiding eld- 
er who visited a house and after the love feast he said, among other 


ILLINOIS DAIRYMEN’S ASSOCIATION. EE 


things, “ Christian brethren the time has come in the history of the church 
when we should have something very definite in our christian experience 
that when we go into the world that men may know whereof we have 
learned.” 

Isn’t that true of dairying in Illinois, that we should have something 
very positive in our experience that we can show to our sons and daught- 
ers? What are we going to leave those boys? If you haven’t something 
positive for them, they will go away, but if there is money in it they will 
stay at home. They will take hold of the farm if there is money in it 
and make it pay and show the old man he was cranky and wouldn’t listen 
to anything new. They will make that farm blossom and be all right. 

Every cow on the farm should make a profit the year through. Get 

enthusiastic, that will help you in your work. That is what I am trying 
to do this afternoon. You got to have it, and you must have it in a 
dairy business the year through or you will never win. 
Select one cow, or two or three and put them in your barn and then what 
more you want, get from your own barn. Your neighbors won’t sell 
them to you. They would vroably be like the old German who put a 
price of $50.00 on one of his cows, and when the man wanted to buy it, 
told him if she was worth fiftv to him she was worth fifty to this Ger- 
man, and wouldn’t sell it. 

Now then, friends, be sure and put at the head of your dairy herd, a 
sire of some of the dairy breeds; get any dairy breed that you feel you 
like best. If you like Holsteins best or Guernseys or Jerseys, get either 
one that you like best and breed on that line. After awhile get another 
one of the same breed, and then a better one if you can, and continue, 
and don’t let every little cold air that comes along change your mind. 
Be fixed in your purpose; go straight forward and have confidence in 
yourself to master the situation and you will win as a dairyman. 

If you want to start pure bred cattle don’t buy one breed of sire and 
after a while see something else that strikes your fancy and get that. mix- 
ed in them. Why fool your time away in raising half grades and mon- 
grels? If you have a cow, have a pure bred cow and the same with pigs 
and chickens, and you will find that you will enjoy pure bred things. 
And keep up with the times and hold up your head and have confidence | 
in yourself for there is money in any kind of live stock. We have an es- 


<A EA ILLINOIS DAIRYMEN’S ASSOCIATION. 


tablishment in our town that’s raising pure bred black skunks and mak- 
ing money. One night an old skunk led them over the fence and they 
all went over. I was awfully sorry for the fellow, but there’s money in 
pure bred stock. 

In the old country, we find the pure breeds of stock. What would 
we have done, if they had not done it? They were so positive that they 
were right. They bred that old red cow that when her heifer calf came 
they made it a iittle better than they made her mother. The short horns - 
and the long horns made theirs as well as they could, and the short horns 
were the best. 

We Americans don’t know anything about this business. I was go- 
ing to say this when I started in. It will take lots of time to get into 
the dairy business. You can get out of the dairy business without learn- 
ing a whole lot of it. It will take time to manage your fields to produce 
abundant dairy foods, and you don’t want to manage any other kind of 
crop of your dairy farm. 

I believe in specialties. If you go into lumber business, stick to it; 
if-in the dairy business, do that only and do your work well. -We have 
been the biggest fools in the world trying to learn what we can’t do well, 
when we ought to have been following out one line of thought and do- 
ing better every year. A progressive school teacher always leaves his 
school improved every Friday night. It takes time to build ‘barns and 
to know which silo you ought to build, but you ought to build anyhow. I 
built a silo and made it six feet in diameter and filled it with good silage, 
and expect it will be there when I am gone for the cows that are left 
on the farm. It has never been empty and I hope it never will be. 

As I said before, it will take time to get all of these things together, 
and when you do, you are just ready to begin dairying. Yes, just ready 
to begin when you get your barn full, of cows, and a car load of bran, 
gluten meal, and nice alfalfa hay and a whole lot of silage, and then it 
takes a whole lot of grit to feed it out. You can’t get into it and out of 
it inside of ten years. 

You see I am coming right back to you and hit hard. - How much 
difference is there between beef men and dairymen? Just as, much dif- 
ference as between heaven and earth; just as wide apart as the east-is 
from the west. A man that owns forty cows forty years and has made 


) 


ILLINOIS DAIRYMEN’S ASSOCIATION. I15 


no money out of it, can’t lay it to the cows. It is the man’s method of 
operation; he must be born again. Get an agricultural education, and 
show him how to farm. He should surely .move to town and let his 
son run the farm, if,he is too old to learn. And after you have got those 
cows and resolved you will feed them a balanced ration, you will breed 
them so the coming calves will be better than their mother, and it will 
take a good many years to acquire the knowledge that is necessary in 
this up-to-date time of dairying to manage that part of the dairy in every 
detail. 

I want you to understand this, that a dairy farm, the unit of which 


is one acre of land and make it produce all it will produce with the right 


~~ 


kind of dairy foods, and the dairy itself must be the unit of competition, 
and it can come to that standard which you must fix. And the other 
thing, we must be breeders. to some extent of dairy cattle. Let us have 
a whole lot of young heifers, just fresh, 2% to 3 years, to sell off of the 
farm. They will sell just as readily as a man sells eight to ten steers to 
the farm, and you can do it just as well as not, and you don’t have to 
sell the best ones either; keep them for your own use. 

I want to talk to you a little bit more; I want.to get close. to you. 
Let us consider in this northern latitude, about such a day as this, what 
is required at our hands as a keeper of a dairy mother that has just 
brought forth her young and expect to make something of her during her 
milking period in a year. Every cow before she freshens should be put 
in a hospital stall and that is a big proposition. It should be a box stall 
in your barn that opens into the barn and not outdoors. Every dairyman 
ought to have, two at least, of them. If that cow is to freshen I should 
have her in that box stall hospital, summer or winter, a little time fe- 
fore she freshens. If the grass is abundant in the middle of June and 
she is a good milker and you put her out she will fill up. But put her 
in that stall and turn her out nights, only part of the time, and take off 
her ration a little. If in July and August and the pasture is short and 
the sun is hot and she is an old cow, don’t let her grub around ali day to 
get enough to satisfy her appetite. Supplement her feed with a liille 
grain ration and let her lie down and take her rest. If a young cow she 
needs looking after. Summer or winter let these cows have a hospital 
stall two or three days before they freshen. 


116 ILLINOIS DAIRYMEN’S ASSOCIATION. 


When you go to the barn in the morning and open the door and there 
is a little calf, do you know what she thinks of when she sees you? She 
thinks of an element of danger, and she thinks the same things you would 
when danger presents itself to you. You want to run, and she thinks the 
same thing and she speaks to that calf and gets on the other side from 
you and wants to get out. You slam the door and go to the house and 
say to the boys, ‘‘ Don’t go to the barn, she is cross and wants to be let 
alone.” You ought to go and close the door without saying a word, and 
go to the house and get a pail of water with the chill off and go back 
and open the door and step in and say, “‘ Here is a pail of water, and she 
will drink it. She will drink it for she is famishing for a drink of water. 
She will look up and look you right in the face and be as greatful, and 
will show her gratitude when she freshens again. She will speak to her 
calf, and it will mean this: You are a nice little calf and you will come 
in front of the cow. Between you and the cow, that is what happens. 
You leave this calf and this mother by themselves together in the same 
place and you go away, and come back again in four hours and give her 
another drink of water and she will thank you again. Increase this drink 
as she is famishing for a little water and a little feed, just a little feed 
to take in the stomach to help her, and she will be all right. 

Then for two or three days the calf is allowed to run with its mother. 
Let it have its mother’s milk at first and it will start it out and it will 
grow on that mother’s milk. You remember this: This cow has a fever. 
Don’t turn her out such a day as this. What business have you to turn 
this mother on such a day as this? Keep her in the barn. Let her keep 
away from cold drafts, as all that great big, large udder will be affect- 
ed is the slightest congestion or cold sets in. 

Two, three or four days later you are going to teach her how to 
milk. She is nervous. Putting her calf over in a corner is a pretty good 
thing.. She will be in the same room with it, yet not with her., “Work on 
the confidence of that cow and go over in the other corner and she will eat 
and let you come where the calf is, and if she won’t, she has no confidence 
in you. Let her come back and carress the calf and you can milk her then. 
She will think you are the calf. Then take this cow away to the barn 
and put her in her old place in the stanchion, or in the stall and in a 
few days again she will be alright. If you have the means of providing 


ILLINOIS DAIRYMEN’S ASSOCIATION. 117 


this cow with a box stall, put her in that. Probably for the first hour 
she will look all around for that calf, but if you have treated her well 
and gently, she will forget it and never say another word about that 
calf, 

Now then, my friends, you want to use your best judgment in feed- 
ing that cow. Nature is ready to respond to good care and treatment, 
and she will give milk to the last. If you feed her liberally she will re- 
spond most wonderfully and will give you more butter at the end of 
two months, if the right time of year, than any other time. Here is a 
cow that is freshened and gives 25 lbs. of milk and you subject her to 
an increased ration suitable to this one cow, and at the end of six weeks 
after that you can bring her up until you have a flow of milk from 36 lbs. 
to 41 lbs. just as well as not. If you neglect this cow ten day after she 
comes in, in six weeks she will be giving you 16 lbs. of milk. Which will 
you have? It is all up to you. 

Unless you want to ask some questions I am going to quit. Up in 
our state they ask a great many questions. We cut our talk short and 
ask a great many questions. 

1 thank you very much for your attention. 


By the President.—Prof. Haecker will give us a short talk now, and 
we shall have the pleasure of listening to him again. 


PROF. HAECKER. 


I supposed this meeting would be held in a lecture room where they 
would have a blackboard and when I give my address would like to have 
one. 

Mr. Glover is in a work in which I am very much interested, and I 
think it means a great deal for the State of Illinois, the facts he is going 
to bring out. 


118 ILLINOIS DAIRYMEN’S ASSOCIATION. 


As you probably know I am doing experimental work with the dairy 
herd in the Minnesota Dairy School, and I have brought out some facts 
of the comparative merits of the two types of cows and endorse every- 
thing that has been said on that point. 


The dtiry cow is a wonderful producing animal. It seems at times 
almost impossible the amount she will get out of food, and yet our records 
have been kept carefully, and never any feed given but what a record has 
been made of it, so we know practically what the animals are doing for us. 


Why I endorse everything that has been said in regard to the dairy 
cow is because I am a great friend of the dairy type cow and know some- 
thing about what she can do. The dairy type cow will earn $30.00 to 
$35.00 more annually net than the other cow. Just think what this 
means. You are milking a million in this state. How much this would 
mean in addition to what they do get, or could get with the ordinary cow. 


But in connection with this work there has come out some other 
things that are really of more importance to the average dairy man, to 
the average dairy farmer. We have been told this afternoon that we 
should have the dairy bred cow, the thorough bred pig, hog and calf. I 
say, yes, if you have the thorough bred man to take care of them. It is 
only under the special care that these animals will bring the returns that 
we show in our records. Sometimes I think that this common cow that 
we find on the western prairies has adjusted herself to the peculiar kind 
of a beast that she is; that she has just about squarred herself with the 
average western farmer. I think there is a good deal in that. These 
thoroughbreds that we are speaking of are animals that have squarred 
themselves with men who understand these things and they produced 
these high producers because of the intelligence and special interest of 
these breeders. 


Now, would these animals do anywhere near as well if they were 
handed over to, the happy-go-lucky, thoughtless, every day farmer of the 
west? Sometimes I think that she would not do as well as the common 
cow in doing for him. She has adjusted herself to the kind of treatment 
that he gives. That is heresy, isn’t it? That’s talking backsliding. I 
don’t know about that. I believe in making subjects and giving thoughts 

along the lines that are practical and possible for farmers to follow. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 119 


The average farmer is not going to get a thoroughbred cow. If he 
did, he would not know how to take care of it. These men with common 
cows want to know what to do, and what do I tell them? I tell them I 
have now some thirty or more of these common scrubs, and have yet to 
find a cow that didn’t pay in the dairy under proper handling and man- 
agement. Isn’t that an encouraging word to the farmer that has common 
cows? He will say, “ Why, now here is something that we can take hold. 
of. This man says he has weighed every pound of food; that he knows 
exactly what his cows have done, and has yet to find a cow that is not 
profitable in the dairy.” , 

I go down some counties and visit the farmers from creamery to 
creamery and they all have the common cow. I go down to Freeborn 
county and still find the common cow, the common farmer. I can travel 
al over that state and find nothing else. Here and there there may be a 
few animals that are dairy breeds, and, let me tell you, there are not as 
many as there were ten years ago, and I am very sorry to admit it. We 
have during the past decade been using the common cow in Minnesota. 

Twelve years ago, as you all know, the southern part of that state was 
in debt, terribly in debt. Where are our farmers now? Paid the mort- 
gage, sent their young people to school, gone up into Canada and bought 
a large tract of land, all with this common cow. These facts we might 
just as well meet. This common cow has made money for them. Why? 
They were in a pretty hard row of stumps. They gave her plenty of feed; 
milked her regularly; got the best for her that they knew of. If you do 
the same, I think you will get similar results. 


BACTERIOLOGICAL CONTAMINATION OF MILK. 


By Prof. H. L. Russell, University of Wisconsin. 


Mr. Chairman, Ladies and Gentlemen: 
I shall try and make my remarks very brief. The subject which I 
have been asked to speak on is in regard to the bacteriological contamina-’ 


120 ILLINOIS DAIRYMEN’S ASSOCIATION. 


‘ 
tion of milk. I hardly need say to a dairy audience that the production of 


wholesome milk is a necessary thing in first-class dairy productions. 


Until, a few years ago the feeding of animals for the production of 
milk was not the important factor, but within the last ten or fifteen years. 
there has come into dairying a literally new factor. It is, of course, a fac- 
tor that has been operative from time immemorial, but we have only begun 
to appreciate that the quality of milk was dependent upon the presence 
or absence of certain living organisms. These organisms are what is 
known as bacteria, and the science which treated of these living organisms: 
was relatively a new science. It is a science, however, which is most 
intimately related to dairying, and the importance of this is becoming 
more and more appreciated. 

The word bacteria recalls in the mind a vision of diseases. We hear: 
so much about microbes and bacteria of this and that, that we look upon 
these organisms as being the agents in the production of disease. Some 
of them are agents of this sort, but the great bulk of bacteria belong to 
an entirely different class. Some of them) are even beneficial, and a great 
many of them are indifferent to us as human beings. In this class of liv- 
ing organisms we are dealing with something which is alike capable of 
growth, and the same conditions which are necessary for the growth and 
development of ourselves, are to plants likewise necessary for the growth 
of these bacteria species. They mtist have light, proper temperature, the 
proper food supply, the same as is necessary for all kinds of living things. 

A recollection of this fact is of importance because it teaches us that 
we have in milk the conditions which are more suitable for the growth of 
this type. It is strange that we have here a common meeting ground of 
the highest and lowest forms of existence known. 

Milk, as you know, is that substance which is designated by nature 
for nourishment of the young. 

Now the changes which take place in milk are changes which are 
conditioned upon the presence or absence of this type of germ life. We 
have the souring of milk, the transfer of milk into the slimy or ropey 
milk, bitter milk, etc., which are some of the changes and which are wont 
to bother the dairyman. 

It is only recently, within the last few decades, that an explanation 
of the cause of these changes has become apparent, or has become 


ILLINOIS DAIRYMEN’S ASSOCIATION. — 121 


thoroughly instilled in the minds of those who study them, and it will 
take undoubtedly a number of years before the information gets into the 
minds of the men who are actually concerned in the production of milk. 


Now this talk is, of course, of practical importance to the dairyman, 
because he is the man who is concerned in the production of milk, and if 
I can speak in a way which would convince him of the necessity of caring 
for his milk, not only after drawn from the animal but even before drawn 
from the animal, for the possibility of bacteriological contamination in 
milk is not alone to be dealt with after drawn, but should be taken into 
consideration before. 

Some of these bacteria which we find in milk are favorable; some of 
them are good and some bad; many of them are indifferent. It is not wise 
for us to decry these organismis from this point of view. 

You take the man who is producing milk for the purposes of milk 
supplying, and to this man the bacteria are more or less undesirable. If 
you can reduce the germ content of milk to the lowest possible existence 
you improve its quality. If for butter making purposes or manufacture 
of cheese, it is absolutely necessary that you have some germ life. The 
question of practical import is, how to control it? 

Now as milk is secreted in the body of the animal and it is made in 
the glands of the udder, it contains no germ life in the milk of a healthy 
cow. There is no germ life there as it is secreted. That milk as it is 
drawn is perfectly sterile, perfectly free from germ life. It does become 
contaminated to some extent during the process of withdrawal, but the 
number of germs drawn from the animal is relatively small which exist 
in milk when we consume it on the table or take it to the factory to be 
worked up into dairy products. The conditions in milk permit of the 
exceeding rapid development of these organisms, so that from a numeri- 
cal point of view we have simply a large amount of this germ life under 
ordinary conditions. Take a glass of milk such as you have on the table 
and make a bacteriological examination of it and the number of organisms 
of living cells which are actualy present in a glass of milk of ordinary, 
normal character, would exceed in number the number of human beings 
on the surface of the globe, measured as they are in hundreds of millions. 

Now we naturally shrink from a statement of that sort, and think that 
_.this large amount of germ life must produce some bad effects on our 


ae ILLINOIS DAIRYMEN’S ASSOCIATION. 
Be SE a a NAL PID 1S a ye Ne 


systems. The reason why it does not is because from a human point of 
view, they are not able to produce disease. They are capable of chang- 
ing the nature of milk to a very great extent. 

It is very important for the dairyman to know the nature of infection, 
and in order to bring this before you in a way that it can be more readily 
appreciated, I have brought down with me a few slides which we will 
throw on the screen as illustrations. 


SLIDE NO. 1—BACTERIA AND FAT GLOBULES. 


NO. 1.—Microscopic appearance of ordinary milk showing fat, globules, 
and bacteria in the milk serum. The cluster of bacteria on left side 
are lactic acid forming germs. 


Suppose the Washington monument was made of bricks of ordinary 
size—a structure 70 feet square at the base and 500 feet high. If every 
brick in the structure represented a germ there is often enough bacterial 
life in a single teaspoonful of milk to equal in number the bricks which 
would be put in such a structure, in numbers about 29,900,000. 


In what way do we account for this enormous discrepancy between 


the condition of the milk as it exists in the milk glands of the cow and as 
it passes through the weigh can. This great variation is due to two fac- 


ILLINOIS DAIRYMEN’S ASSOCIATION. ra 


tors; to the introduction of germ life in varying qualities, and to the 
presence of conditions which favor a rapid growth and development of 
the organisms originally seeded: in the milk. 

The compositton of milk is such that bacteria find in it the most 
favorable conditions for growth, all the necessary food nutrients are there 
to promote rapid changes, and if the temperature is favorable a single 
organism will multiply and increase its numbers many fold in a short 
period of time. 


SLIDE. NO. 2.—TEMPERATURE AND BACTERIAL GROWTH. 


PROGENY OF A 
SINGLE GERM 
IN TWELVE HOURS 


beneficial results of early chilling are readily apparent. 


The factors which account for this infection may be briefly summed 
up in cleanliness and temperature. Unless the temperature of milk. is 
kept at a point where bacterial multiplication cannot go on even a few 
germs in the course of hours will be able to increase so that the aggregate 
will be very large. But our purpose is to point out more specifically the 
way in which bacteria gain entrance to milk. | 

We may divide the infection of milk into several factors: 

Utensils. 

Fore milk. 

Dirt derived from air and cow. 


124 ILLINOIS DAIRYMEN’S ASSOCIATION. 


The ordinary cleaning that is given to pails, cans, strainers, etc., 
takes out only a portion of bacteria. Just to the extent that carelessness 
prevails in this part of the dairy work, just to that extent will these 
utensils contain a larger number of organisms. The kénd of utensils has 
considerable to do with the ease with which they are.cleaned. Wooden 
pails are to be avoided. Tinware is now so generally used that but little 
need be said as to other kinds of vessels, but much of the tinware now 
on the market is so imperfectly constructed as to shelter germ life. The 
sharp re-entering angles to be noted in pails, and the open seams in the 
sides, are harbors of refuge to the many bacillus in his fight for existence. 


What the cans are used for will also to some extent determine the 
kind of organism found in the same. If one uses the same set of cans to 
carry home the by-products of the factory—fluids known to be rich in 
bacteria and generaly in an advanced state of fermentation—then it is not 
surprising that tainted milks will often be the rule. Too often the cans 
are imperfectly cleaned at home and the inevitable result is an “off” milk 
the next day. The prevalence of gas in the milk delivered to factories 
making Swiss cheese, an industry that is very important with us in Wis- 
consin, is entirely accounted for is this way. 


A purely practical experiment of storing milk under the same condi- 
tions in sterile and unsterile cans will teach any one the value of this 
point. Such milks kept in cans as ordinarily cleaned but not sterilized 
will sour a number of hours sooner than one kept covered in a steamed 
pail. The number of organisms in the two milks will always vary—that 
in the sterile pail containing less. The germ content of cans and pails 
may also be determined in another way by rinsing out the vessel with a 
known quantity of sterile water and then determining the number of 
organisms in the same. The following data on several pails so treated 


shows how many bacteria remain in the pail: 


Bail No. ioe ivst washing 36200) A 7,388,900 
SS cede WAR DAIE eis invcha fa Bin WN ate bok in ensn oe ble 157,000 
SAP iy WASHES i ce os alah a ells tsia leis ala bon ee 5,800 


7,551,700 


ILLINOIS DAIRYMEN’S ASSOCIATION. PAG 


eee IESE WaSNINE 5s. cic decd los oo od a colnet ede wale aa ha ks 1,782,500 
eM Girne WASTE 1009 iit tak, ale Se 2 eR EOE Pa 100,000 

eNO RR UGL “NAS IIE fos. 0 a bea Gale wake ae ate i Bis PAL hp 62,500 

1,945,000 


When one considers that these pails were also steamed for a moment 
aiter thorough cleaning (as is the custom in handling the milk from our 
University herd) it indicates that the number found under average con- 
ditions would be even greater than this. 

.The second factor to be considered is one that is generally overlooked 
by most people. It is the germ life that somes from the inside of the 
udder. We said at the outset that milk was secreted germ-free; as made 
in the gland cells it is sterile, but as soon as it flows out into the milk 
cistern it comes in contact with bacteria. If we look at the section of a 
cow's udder it is easy to see why this is so. The direct communication 
that it is possible to establish between the outside of the udder and the 
secretory cells permit more or less of germ life to work their way up the 
teat into the milk cistern and so on into the numerous folds and con- 
volutions of the smaller channels. Here are ideal conditions for growth 
if any germ does establish itself. Moisture, food, and warmth abound 
and this is all a microbe’needs to wax fat. In the few particles of milk 
that inevitably remain in the udder, these bacteria thrive and grow. To 
such an extent is this so that the first few streams drawn always contain 
a very much larger number than at any subsequent time. The milk 
secreted and withdrawn toward the end of the milking is much more 
nearly as the cow made it, because the great majority of these organisms 
are washed out by the fore milk just as a sewer is flushed with the heavy 
flow of storm water. 

Generally speaking the forms found in the udder are the distinctively 
milk bacteria. They are those forms adapted by nature to grow in milk. 
They are for the most part in a vigorous, active condition, rapidly growing 
hecause of the favorable environment in which they have been placed. 

The number of microbes that has been found in my experience in the 
fore, middle and last milk of a milking is as follows: 

20 c. ce. fore milk, 324. 

20 c. c. middle milk, 60. © 


126 ILLINOIS DAIRYMEN’S ASSOCIATION. 


20 c. c. strippings, 44. 

In these cases it should be remembered that contamination from all 
other sources was excluded. The end of the teat was disinfected and a 
sterile flask placed directly over the same so that no bacteria could gain 
access from the outside. 

The third factor to which reference will now be made is the influence 
which the animal herself directly exerts on the germ content of the milk; 
also the contamination which comes from the dust in the air of the barn. 
The coat of the cow could be provided in no better way to aid in the 
distribution of bacteria. Unless kept thoroughly clean, her flanks, under 
parts and tail become coated with evident filth. Even where this material 
is not allowed to accumulate there are innumerable dust particles caught 
in the hair. The majority, of these contain organisms of all sorts 
bacteria predominating. See what is found on a single hair. By planting 
in gelatine these hairs taken from the apparently clean coat of a cow, it 
is possible to study the number and kind of organisms that find their way 


NO. 4.—Showing the bacterial contamination arising from hair. These 
three hairs were allowed to fall on a sterile gelatine surface. The 
adherent bacteria developed readily in this medium and the number 
of bacteria thus introduced into the milk from these hairs can be 
estimated by the ceveloping colonies that show as irregular protu- 
berance along the line cf the hair. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 12 


NI 


into the milk. Is it any wonder that milk that contains dirt sours and 
spoils more readily than clean milk? There are but few things richer 
in germ lift than the filth particles coming from the fecal discharges of 
animals or the dust and dirt of hay, bedding, etc. 

Many think where they have strained out these particles that are 
visible to the naked eye, that they have removed the source of trouble, 
but let me tell you, if bacteria adhere to hairs, dirt particles, etce., and in 
this way find their way into milk, a removal of these larger particles by 
straining does not remove the danger. In this way you may have removed 
the visible dirt, but what of the invisible dirt, the living germs that will 
for the most part pass any strainer that will clean milk. These tiny forms 
are washed through into the milk, there to grow and develop. To remove 
them from milk after they have once come in contact with this fluid is 
only to lessen the difficulty, it does not overcome it. They should be kept 
out. Again some of the dirt and filth that drops into milk this way dis- 
solves, and so if bacteria are adherant to any particles that are soluble 
they must float off in the fluid as the solid substance passes into solution. 

The conditions with reference to the character of bacteria coming 
from the manure are somewhat different from what they were years ago. 
With the more intense feeding of cattle, particularly the increase of nitro- 
genous elements, the manure is softer, more fluid, and contains more 
bacteria. As many as 375,000,000 of. these organisms per gram were 
found in fresh manure. 

How can the germ life that finds its way into milk from this source 
be lessened? The experiment of exposing sterile gelatine plates under 
the animal and noting the number of colonies growing on these plates will 
give one an approximate idea of the importance of this point. From 
experiments on our own herd I have estimated that from 3,000 to 10,000 
bacteria fall into an open 10 inch pail per minute. To get at this number 
per unit of volume, one can multiply this number by the number of 
minutes necessary to milk and then divide by the amount of milk in the 
pail (expressed in cc.) The amount thus contributed can be quite readily 
determined. ; 

Naturally these bacteria are in a dried condition and as such are 
readily dislodged. Just as in the street where every wind current, how- 
ever slight, whirls up from the street dust innumerable organisms, so 


128 ILLINOIS DAIRYMEN’S ASSOCIATION. 


from the germ-rich udder and flanks of the cow every movement of the 
cow during milking dislodges some of these forms and they fall into the 
milk. 

If a surface is moist such movement is not possible, and this teaches 
us how this factor of pollution can be greatly reduced. If the bag and 
flank is thoroughiv moistened so as to prevent dislodgment of these dust 
moats, the difficulty would be largely removed. In an experiment con- 
ducted by the speaker where an animal was milked under ordinary condi- 
tions and also where another was washed, the number of bacteria develop- 
ing on an exposed sterile plate was in the first case over 3,000, while the 
other was only 115. 

The air of the barn may be replete with bacteria from the dirty feed, 
as hay and straw, and so a can of milk standing open in the barn during 
milking may acquire a considerable number of bacteria in this way. The 
figures actually obtained by test show that tens of thousands fall into an 
open pail during feeding in comparison with a few hundred or one or two 
thousands where conditions are more practically controlled. 


Relative Importance of Foregoing Factors. 


No uniform rule can be given that will show the effect of the factors 
of pollution as they exist in all cases. Naturally at one time one special 
factor will predominate, while again some other factor assumes more 
prominence. Perhaps the pollution arising from dirt derived from the 
animal is subject to most variations, With some patrons no attempt is 
made to clean the udders of animals even though the same is covered with 
slime and dirt from wading in stagnant pools and pastures. This factor 
in the minds of the majority of people is generally regarded as that which 
furnishes a large quota of organisms to the milk, perhaps the largest num- 
ber of any. aay 

In our experiments, however, such has not been the case. The 
pollution coming from particles falling into the pail is only a small frac- 
tion, probably less than one-tenth: In all probability this is due for the 
most part to the fact that our university herd is kept considerably cleaner 
than the average and therefore this pollution is lessened. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 129 


In our experience both the fore milk and the utensils are the main fac- 
tors of pollution; although the pails are steamed for a moment they 
nevertheless often contain a considerable number of germs. The fore 
milk with us assumes a relatively high numerical estimate, but that is 
probably because other conditions are more improved. It probably makes 
but little difference in the germ content of fore milk whether the herd 
is kept in the ordinary manner or special endeavors used to keep it in 
the best form. 


There is no question but that careful handling of the milk will result 
in a very great reduction in the number of bacteria that find their way 
into the same. This is evident not only from bacteriological tests made 
on milk drawn under the best, and also under ordinary conditions, but also 
from the increase of the keeping quality of the product. 


In the establishment of sanitary or certified dairies, where milk is 
handled under most modern conditions, the increase in keeping quality is 
very marked; such milk often remaining in a sweet condition for several 
days, and sometimes a week or more. Whether this is important for the 
butter or cheesemaker is perhaps another question. It is hardly probable 
that the average milk producer can be induced to take as great care in 
the securing and handling of the milk as is done in dairies that produce 
milk under the sanitary or certified plan, but there can be no question as 
to the effect which such methods would have upon the quality of milk if 
these careful methods of handling were carried out. Even where milk 
is destined for factory purposes, that is, made into butter or cheese, it is 
much better to have the germ life reduced to the lowest number, and so 
control the kind of fermentation than to have the milk highly infected 
with bacteria through slovenly methods of handling. If this is done the 
maker can have the fermentation under his control, and by the addition of 
a starter, which he can choose, he can vary the product to suit the 
demands of his trade, which he cannot do if the raw milk is brought to 
him in a dirty condition and in an advanced stage of fermentation. 


Dairymen have learned many of these lessons in the severe school of 
experience, but the reasons for the same is so palpably plain in the light 
of bacteriological explanation that discussion would seem unnecessary. 
It remains to be seen whethér the words of the eminent German scien- 


130 ILLINOIS DAIRYMEN’S ASSOCIATION. 


SLIDES NO. 5—A AND B. 


PAIL NO. 2. se 


No. 5. A and B.—Sl owing effect of careful milking on bacteria in milk. A isa plate 
culture made from a droplet of milk as ordinarily secured. B is the same made 
from an equal quantity of milk that bas been more carefully handled. Each white 
spot is a colony that is developed from a germ that was originally present in mitk. 
Owing to the exclusion of bacteria by careful milking. plate B has fewer colonies. 


EE ee 


b [LLINOIS DAIRYMEN’S ASSOCIATION. 131 


-tist, Prof. Fleischmann, will much longer remain true, when he says that 
** All the results of scientific investigation which have found such great 
practical application in the treatment of diseases, in disinfection, and In 
the preservation of various products are almost entirely ignored in milk- 
ae.” 

By the President.—Mrs. Pumpelly is ill and not able to be with us. 
We will now listen to the reading of the scores on butter and cneese by 


Mr. Caven. 
CREAMERY BUTTER 

Be eee EBAY Oe OE ice pan ER 93 
PUEeEP@NIStOr GU. ee PEN mg: 3.0'C: Wie aD gia A | Me es eae A a 95 
MP OESORLOID Se, ow wee ee wee ee US gal ye UR eer Une OR aRS Mia MeN? SENN Aa a 93 
Bene iicer .. se. Ma iiiatiein ie" en, ra yee era 93 
Ww. a PeCAlOneCa: Pos o45 eke oe ge Oe hee 92 
eR POMC oe se ee ee as POD Grave Gn en eee aoe 95 
P. J: es 2S a re 2 | Cages) SCE OCEAN ON OE eS RUAN TL 9214 
Gus Krumpel ... Ne fr Ne at Umlpanietont: Station. «orc ne ee es 94 
a ee SU ar: HO VS ie Pe Sos. ieee wre 94 
AT 0 a Paris Cia. yi tah ea a ea 85 
et IE ee. lee oe wiareis ses BVECROELS Sou ke re Se ee eae 95 
Meelis rar MiOmMewW 6:2... 6. ee Cedaryible co 8 ihe aa io eae oh 91 
AT OS A a DPOB GE U3) cae nS po ae heat eh eee 93 
LS See APIO VALS oO hee dea a dhapaceds 85 
Perea ee ernment es Cnicanioevil let hint ae wepen tare ose ina 85 
Mtameteler os. re as 1B tes ate ROMER EOP Bat chain le cactarin tN Ses 9514 
EN S20 a a Plate je ay. i ane a 91 
DTN sk cs se bs Ot 72 eer RU tee ae a 91 
EASA AMUSE eek ee ee oe ws DRIPROR YS oie t4- ccanoe atest oeeer aeons 87 
AIM Re) aks Siow Ae ate CAVERN ces Maelo d aia e yt eee eae 93 
ES a PLM OIISY. eee tidy La acini 98 | 
Big ttarkenhem $262... see. eT Re ee a eS 38 


Meigs Tridalh 2 eos eee MATa as Re oat as 88 


132 ILLINOIS DAIRYMEN’S ASSOCIATION. 


A ORS MOnteOMeCEY (06.5, osclaeotae einen Capron e. Su 0 86 
se Ee COO Si ees eine! conan eine Brank’s ojy06 4.0% + 3 eee feat 96 
LD LES ead oes Fh5 Meas sites pean Garden |Prairie...: 0.7 7a) ween eee 93 
Geo. W. Hoppensteadt ........... .Beecher ... Feet ee eee eee eens 95 
GG: Hooking. “ose aes Coaieed tet mole Ashton’ 0 oo SS ey eee ee 97 

YY Peter jNe@tSOm: shy ao alate are tae wists staan Creston .5% 2) xa seu bien tanta ee 93 
Bacchi RAIS Gist fale aot c ieee etek MCHenry  oicioe ws ce ee 92 
e. BHCanippole2s weet hee ee Oregon 205 63 44's <5 See 96 
Re erulekehank occu sis hee at tesa Greenwood: .: «'/ i/o: See eee 93 
Lewis: +B: JORnSOmes5 2 i eRe ke BYPon’ 3 cei ae eee eee 931% 
| die MA 55 3 8 eR RN A A a ge EC Sp aa BA INGO BB cee y 5 vc a ee ee 81 
ON AIS MET WINS oye oso ee dk ogee aces Evansville, Wis. .....  . Bess! 97% 
RiGee AOU RMOE HSO5 oc. ie eee Paeterene Lanark 2 ok bo ak SE ...92% 
KB Car peMmver ye: iu. 65 sn Aut ee THOMSON 43.05. 5 see Oe 89 
Coe NMA Rae Wri clic le ira to ite baniate @ ares evans Woodstock... 2.2... eee 92 
Bo dis" CACO AME i Wine cba e ads Gens Germantown ...<.:..e epee 86 
GAS Orble ee aor Sane wer eats Belvidere «4. 3'f ee 93 


Irwin Nowlin Sos els ne ae a TOUlOH. 33... ve 7s a ae eee 91 
Davis Bronce eae ae ec ie sae Fairtiield: ..:.4.5 5933 eee 75 
POM Te STOSIOT- Gok darts ete kee ita ia | OG bi: Wak eee a Airesar Ve aids sac Os oa 86 
John Christ ec vies oh eee ee Washington...) Jgue eee eee 88 
Nps cs Po Parvianees. cess Lincoln. ./..< st Sie eee 93 
1A Powe le San coe) tar ote Bowen. 200 520 eRe eee 87 
CHEESE. 
cE p EAPO LON fo Stes os ents eee cea oe Providence: vs. 6.6 <<a 92 


On the butter that was marked off on flavor, the most of that butter 


the judge wrote on the score card that it was bitter, had a bitter flavor. 


The highest score is 98, H. H. Hopkins of Hinckley, and it is the only 


tub of pastuerized butter in the exhibit. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 133 


Mrs. Purviance has the highest score, 93, on dairy butter. We 
expected to get quite a few entries in this part of the country on dairy 
butter, but received eight. 

The creamery entries were fewer than we get in the northern part 
of the state, although we think we got a fair showing for down here. 
Usually the entries in the creamery class are about 80 in the northern 
part of the state; here we received about 45. 

By the President—-I wish the dairymen and the women butter- 
makers would take more interest in this association. We gave a very 
good premium this time, but they don’t seem to have taken advantage of 
it, and I again invite you to come and be near to us. We want to give 
a special invitation to the ladies and to the president if she is here of 
the Ladies’ Association and tell her to extend our invitation to their 
association to come and be with us. 


RECORDS OF INDIVIDUAL COWS ON DAIRY FARMS. 


By Arthur J. Glover, B. Agr., Chief Assistant in Dairy Husbandry, Agricul- 


tural Experiment Station. 


Summary. 


Hight herds are reported in this bulletin, containing 144 cows that 
have completed a year’s work. The eight dairies had 176 cows at the 
- beginning of the test, but 32 of them were sold before the end of the year. 

Some of the herds returned their owners a good profit, others a small 
profit, and one herd was kept at a loss. Six herds out of the eight con- 
tained cows that did not pay for the feed consumed. 

In estimating the profit or loss on a cow it was counted that the calf 
paid for her keep while dry and the skim milk paid for labor. 


134 ILLINOIS DAIRYMEN’S ASSOCIATION. 


The cow that yielded the most product gave 8,949 pounds of milk, and 
made 472 pounds of butter. The poorest cow produced 1,842 pounds of 
milk, 68 pounds of butter, and the average production for all the herds, 
except Gurler’s (D), was 4,721 pounds of milk, 3.67 per cent fat, 172 pounds 
of butter fat, and 202 pounds of butter. 

It would not give the average production of the ordinary cows in Illi- 
nois if Gurler’s herd were included, for he has been applying the scales 
and test for a number of years, hence his improved dairy. It should also 


be considered that the men who took up this work had been interested in. 


improving their dairies, and undoubtedly have better cows than the aver- 
age. 

The most profitable cow gave a net profit of $57.22 and the poorest 
cow was kept at an actual loss of $17.83. The average net profit was 
$9.96 per cow. ' 

The above facts show clearly that the average production of the 
Illinois dairy cow can be doubled and the profit increased fourfold. 

This can be done with little expense to the farmer. It will require 
better care and better feed for his stock, and the application of the scales 
and the Babcock test so that he can select and breed his animals more 
intelligently. 

The results in this bulletin indicate that good care and good feed with 
judicious selection are the prime factors necessary for profitable milk and 
butter production. 


For over a year the Department of Dairy Husbandry of the University 
of Illinois has been conducting field work among the dairymen of the 
state. A number of them were persuaded to weigh and sample each mess 
of milk a sufficient number of times during the year so that the perform- 
ance of each cow could be estimated with a considerable degree of 
accuracy. It has been demonstrated by a number of our experiment sta- 
tions that many cows are kept in the dairy at a very small profit and some 
at an actual loss. In order to determine the facts and.to lead the dairy- 
men to realize their full force and meaning a man was sent into the field 
to persuade a number of them to keep a record of every cow in their 
herds. While this bulletin gives no facts new to science, yet it presents 


ILLINOIS DAIRYMEN’S ASSOCIATION. 135 


a line of work on which we have but little data and it brings the farmers 
face to face with facts that exist upon their own farms. It shows them 
that some herds are kept at a good profit, some at a small profit, and 
others at an actual loss. 


How the Farm Test Was Made. 


The farmers who took up this work were required to weigh and sample 
the milk from each cow in the herd every seventh week for fourteen con- 
secutive milkings. After each cow was milked the milk was poured inte 
a weighing pail, weighed, and the weight recorded on a milk sheet directly 
under the cow’s name. A small sample of milk was then taken with a 
sample dipper or a milk thief and put into the sample bottles. Corrosive 
sublimate tablets were used to preserve the samples of milk. Instructions 
were given to each man to shake the composite samples each day so as 
to mix the fresh samples with the rest of the milk and keep the cream 
from becoming dry or hard on the sides of the bottle. The jars that were 
used for keeping the composite samples were one pint, tin top, covered 
bottles. When the period of weighing and sampling was completed the 
‘samples were fésted either on the farm or at the creamery. 


Apparatus. 


The things necessary for carrying on the work were: A spring scale 
for weighing the milk; a small dipper or milk thief for taking the sam- 
ples; bottles for holding the composite samples; corrosive sublimate for 
preserving them; and milk sheets. All these were furnished by the Ex- 
periment Station. Each cow was given a name or number which was 
placed at the top of the milk sheet so that the weights of milk could be 
put directly under her name or number. Cut No. 1 shows all the neces- 
sary apparatus for carrying on the work, and Table I is a sample of a 
farmer’s milk record. 


cy 8 ti ILLINOIS DAIRYMEN’S ASSOCIATION. 


Table 1.—Sample of Farmer’s Milk Record for One Week, from July 30, 


p. m., to August 6, a. m. 


Milk—Po inds. 


. 


Total.... |250.3 ]156 9 |111.6 
Fat, %..| 3.2{ 28 | 3.2 
Fat, Ib.. | 8.00 | 4.36 | 3.57 


180.5 |221.4 |135.5 
5 Ma pes 
6.31 | 7.08 | 4.60 


40|4.6| 4.41 3.0 
He 3.26 |4.10 |2.94 | 5.71 


Box ay 
aa an 2 < [oD] (oP) y o 

gee eo es : ta lalelelele] 2} #o/8| - 

7 °F BS | mel ae | 8 | S138. 2) 8 eee 

berets | 20.5 | 14.1 | 11.8 | 15.0 | 15.4 | 10.9 | 6.9 | 7.4) 7.5 | 5.60) 161 

ae re 185 68h P65 | 10.2 | 13.2 | 8.3 | 5.2 | 3.9 | 5 | 3.9 | 10.3 

Bs Sun | 22941 168 1: 117 | 15.07) °17:0 141.0.(06.9 | 7.9 | 7.71 Se tee 

Teh Bes 14.2] 5.2] 8.2] 10.7] 142] 85 | 5.2) 49°) 6 Sigg 

neaeer 20.3 | 15.7.| 6.0.) 13.7 |} 16.3 .|.10.7 | 6.8 1 65 | 7oael eee 

Baie, 16.7 e705). 92 | 11.9 | 15.6 | 9.5 | 5.1 | 5.11) Gea 

Fest 18.5 {15.5 | 4.7 | 14.1 | 16:7 | 9.6 | 7.0 | 6.0 | 66 | 5Oy deo 

Raa 16.0 | 78 | 7.3 |°11.2 | 144) 87 15.0 14.9: Grose oes 

a we 22.0 | 14.5 |-43.5 | 16.4 |-18.5 | .10.7°1 6.9 +72 7 6.9m) See tee 
Hikaune sie 14.0°| 9.5 | 69 |.10:5 | 15.0 | 83.\ 48 |. 46 ) eee ee 
AEA eas 19.9.) 9.8") 24.0 112.9) 495 | 11.0 | 6.7 | 64d \70 5.2 
he dap 14.5°| 18.0 1° 6.8 | 11.5 | 14.5°] 984 |.44 | 46) Spee | 11.3 
HOU ERS 22°6 | 13.2 |.:6.7 | 16.1 | 18.4 |116 | 8-6 |\7.4, |) aye 
i eae ia 15.4:|. 7.1.1 8:8) 14:3) 14.7 | 8.6 | 4.3.1 5.2) ose 

| 


Arranging Apparatus. 


A considerable amount of time can be saved by arranging scales, 
sample bottles, and milk sheets in such a way that the weighing, record- 
ing the weight, and sampling the milk can be done with as few steps 
and motions as possible. After the most desirable place in the barn has 
been chosen for weighing and sampling, the scales can be suspended from 
the ceiling so as to hang near the milk sheet which can be tacked to a 
board and hung on the wall. or fixed on-an in*'ino? shelf projecting from. 
the wall. After the milk from each cow is weighed, a sample should be 
taken and placed in the jar bearing the cow’s name or number. The 
sample bottle can be arranged on either side of the milk sheet, or, if con- - 


"LLINOIS DA!RYMEN’S ASSOCIATION. 


Cut 1.—Scales for Weighing Milk. Record Sheet and Composite Samples. 


venient, above it. If there are two or more milkers, the sample bottles 
can be arranged so that each milker will have his bottles together and 
arranged in the same order in which the cows are milked. This method 
saves time in finding the right sample bottle. 


Time Consumed in Weighing and Sampling. 


The length of time required to weigh and sample the milk depends 
entirely upon the quickness of the man who is doing it. Some men will 
say that it takes but little time to weigh and sample each cow’s milk, 
while others complain of the length of time necessary to do the work. 


‘ 


138 ILLINOIS DAIRYMEN’S ASSOCIATION. 


It will take, on an average, about one minute to each cow, or two minutes 
aday. This indicates, for the seven weeks that it is done during the year, 
about one hour and thirty-eight minutes for each cow tested. With this 
amount of time expended, the farmer can have a complete record of every 
cow in his herd. From this, with a knowledge of what he is feeding, he 
will know at the end of the year whether she has been a source of profit 
or loss to him; and furthermore, he will know from which cows to select 
heifers for his dairy. Considering the time that is consumed in doing 
this work, it seems strange that more dairymen do not have their herds 
tested. Many of them can weigh and sample each cow’s milk every 
seventh week, and then have the buttermaker test the samples for them 
at the creamery. With the per cent of fat and the weights of milk they 
can estimate for themselves the performance of every cow in their herds. 
The importance of doing this work will be shown further on in this paper. 


Calculating the Amount of Milk and Butter Fat. 


The milk was weighed and sampled during the fourth week of the 
seven-week periods. From the total amount of milk that each cow gave 
during this time, and the per cent of fat, was calculated the amount of 
butter fat produced in the week. From these results were estimated the 
amount of milk and butter fat each cow produced during the three weeks 
before, and the three weeks following the test. The cow’s yearly record 
was made up from these tests, and in this way the total amount of milk 
and butter fat that she produced during the entire year was determined. 
It may be objected to that this method did not secure results absolutely 
correct. On this it may be said that the chief object was to secure data 
from which cows could be compared with each other and that this object 
was fully attained even though the totals may have been either slightly 
too large or too small. Check methods show, however, that the data are 
very close to the actual amounts produced. In many cases the dairymen 
also kept an approximate account of the grain and roughage that each cow 
consumed during the year. Where this was done the records are of excep- 
tionally high value, for they clearly show the profit or loss of every cow 
kept in the dairy. ms 


—_—< 


— ”" 


ILLINOIS DAIRYMEN’S ASSOCIATION. 139 


The Different Methods that May Be Used in Weighing and Sampling. 


There are several ways that records from each cow in the dairy can 
be obtained. The method used in obtaining the records given in this 
bulletin was as follows: The farmer, every seventh week, weighed and 
sampled each cow’s milk for fourteen consecutive milkings. The amounts 
of milk yielded each day were added and from the per cent of butter fat 
which the milk contained, was determined the amount of butter fat each 
cow produced during the week. From these results were estimated the 
amount of milk and butter fat each cow produced the three weeks before 
- and the three weeks following the test. 

| The Dairy Department of the Wisconsin Experiment Station had its 
patrons weigh and sample one day each week for the whole year.. From 
the different weights and tests the amount of milk and butter fat that 
each cow produced in the entire year was estimated. 

The testing of the milk each week is too much for the average farmer 
to do, but taking composite samples of milk of several milkings gives a 
very good average of the per cent of fat contained in the milk, and can 
be done by any one if he chooses. Fairly accurate results can be obtained 
by weighing and sampling the milk every thirteenth week and calculating 
the results the same way as when the weighing and sampling were done 
every seventh week. The method of weighing and sampling each. cow’s 
milk every seventh week for several consecutive milkings, or three and 
one-half days, gives very good results. The results can be multiplied by 
two which would equal the amount of milk and butter fat produced for 
one week, then estimated the same as if the weighing and sampling were 
done the entire week. The composite samples that are but three and one- 
half days old, are in better condition for testing than samples that are a 
week old. The farmers will take more. pains with the work if it does not 
become tedious to them. 

The accuracy of records obtained by weighing and sampling each 
cow’s milk at regular times during the year is often doubted. As a check 
a comparison was made between the amount of milk and butter fat sold 
from two farms to a creamery and the amount of milk and butter fat as 
determined from weighing and sampling each cow’s milk every seventh 
week for fourteen consecutive milkings during the year. In one case 


140 ILLINOIS DAIRYMEN’S ASSOCIATION. 


there was found a difference of 2.2 per cent of butter fat, and .0015 per 
cent in milk, making a difference of 4.67 pounds of butter fat and 8.09 
pounds of milk per cow; in the other case a difference of .038 per cent fat, 
and 1.98 per cent in milk, or .27 pounds of butter fat and 120.3 pounds of 
milk per cow. From these results it is seen that by carefully weighing 
and sampling each cow’s milk every seventh week during her period of 
lactation records can be secured which are substantially correct. 


Object of the Work. 


There is no better way of finding out the merits of a dairy animal 
when giving milk than to use the scales and the Babeock test. With 
the weights of milk produced, the per cent of butter fat and the length of 
her milking season,,together with the feed consumed, the value of a cow 
for the dairy can be determined. The object of getting dairymen to do 
this work is to determine which of the individual cows in their herds are 
the most profitable, so that the owners may cull out the poor cows and 
keep the profitable ones; to show them the importance of better feeding 
and care for their stock; and the importance of selecting better sires for 
their herds. A dairy animal should be selected for the amount of milk and 
butter fat which she yields during the year rather than on points of fancy 
or form. It is a reasonably safe rule in selecting dairy cows to go upon 
the results obtained from the scales and the Babcock test. If she is a 
good breeder, that also should be taken into consideration. If the per- 
formance of each cow in the herd is know, the heifers can be selected from 
the best cows and when these heifers become fresh the test should be 
applied to them and the inferior ones culled out. This can only be done 
when we have an intelligent understanding of each cow and her capability 
of producing milk and butter fat. 


Elements of Danger in the Use of Scales and Babcock Test. 


While the scales and Babcock test can be of great service in the selec- 
tion of our dairy animals, they must, however, be used with judgment. 
Dairy cows have their “off years,” and this must be considered when the 
herd is being culled. If we do not bear this fact in mind, we aré“apt to 


ILLINOIS DAIRYMEN’S ASSOCIATION. 141 


sell some of the best cows from our herds. The writer has in mind the 
1898 cow Sweet Briar, of the Minnesota Experiment Station, that produced 
for ten years an average of 358.07 pounds of butter a year, while in 1898 
she produced only 206.62 pounds of butter, but in 1899 she made 306.53 
pounds, and in 1901 370.53. If the merits of Sweet Briar had been wholly 
based on the work she did in 1898 she would have been classed as a very 
ordinary cow, and perhaps sold. The great value of scales and Babcock 
test lies in their continued use in the dairy herd and not in one year’s test. 
Good heifers usually come from the best dairy cows, but it sometimes 
happens that a promising heifer may do very poorly the first year. In 
such cases the heifer’s individuality together with her breeding should be 
considered. before she is sold. The testing of cows should, however, be 
carried on in every dairy if a systematic selection is to be made. 
A good cow seldom has two “off years” in succession. 


The Variation in Flow and Per Cent of Fat in Milk. 


_It has often been asked why it is necessary to weigh and sample each 
milking for a week. By weighing and testing each milking separately we 
usually find considerable variation in milk yield and fat content. The 
following tables show to what extent a cow will vary in quantity of milk 
and per cent of fat from one milking to another. These tables are taken 
from records of cows that were tested for the Holstein-Friesian Advanced 
Regestry. 

The above table readily shows the importance of weighing and samp- 
ling the milk for more than one milking, if the average test of the cow is 
to be obtained. Maid of Cloverdale, for example, tested on the morning of 
September 25, two per cent, and at noon, September 26, 4.50 per cent. 
Had either been taken as her actual test it would have been very mislead- 
ing, for her average test for that particular week was 2.99 per cent. 


The Basis Upon Which the Profit or Loss of the Cow Is Computed. 


It is very difficult to express the true value of the dairy cow in dollars 
and cents. But since the profit or loss of more of the cows tested has 


“142 ILLINOIS DAIRYMEN’S ASSOCIATION. 


Table 2. Showing the Yield of Milk and Per cent Butter Fat of Each Milking for One Week.: 


ECHO BETTINA HERBERT’S RECORD 


1902 ' Milk obs Pats pice )chae, dp: Total *. Total 
milk, Ib. fat, Ib. 


March 10, Morning .......... ] 12.3 | 4.60 | .5658 
NOOR Ga cites are bake 2 9.0 3.80 .0420 
WVenine ~ Rose oe es 10.1 3.30 | 38338 31.4 11,2411 
Mareh: 11, Morning. <2 ie: | 14.2 3.10 .4402 
INGORE Sa | 10.0 3.20 .3200 
Bivening 3) san Swe [spel Oy 2 3.00 | .3300 . 35.2 1,0902 
wumaren: 12° Morning 55555506. 15.6 3.70 he 
INGOR Cie ee eiane & ac. 1) aD 4.20 | .4620 
Benin’ “ae. es 10.9 3.80 4142 38.5 1,4532 
March..13, Morning. |... 64 645. LG 3.30 5808 ; 
INOOI 052 SPE Sth soe, 5 Ba | 4.05 4941 
Dvening. Sonne: 12.0 3.30 .3960 41.8 1,4709 
March, 14, Morning ......... Peas 2s kaa aa es (0) 5115 
INDO Lois ok. ade hae: | 12.2 3.70 4514 | 
SUVEMING Cake ote ya 3.35 | .89195 40.4 | 1,35485 — 
Mareh (15: Morning... 252.444 | 18.0 3.50 .6300 : 
‘Noon OMY ous Eee 12.6 4.20 | 5292 
HVGHING 105 eodek oe 6 RS 4.10 | 5043 42.9 1,6635 
Maren '6. Mornin: oS ene 5S V2 3.50 .6020 
or NOO Te ahs Rags 3.0 4.20 | 5460 
br eR CURTIN ER gan eS 12,8 .|. 3.60 |. .4608 43.0 1,6088 
MAID CLOVERDALE’S RECORD 
Sept. 23, Morning-..... pit chal pl Sak ua) oa. B0 aol Be Una 
BROT bus Speen cerRty, Oe be 3.00 2045 . 
VENI TES ry Fee 15: 3.00 AT71 45.3 1,322 
prRepte: 124. Mornings. rose sk 18.4 4.20 172 
PUGET, 2 sore coarse So etaneai sans 3.0 3.10 4038 
ag cS AW 6 0 ae Tena 15.6 2:60: = .405 47.0 —1,580 
Sept. 25, Morning 9. ...0205.: 16.7 2.00 834 
a or NOOK outed ane ee, 16.4 | 3.30 541 
atte PMC MID Mer Noe: Rare ex | 2.80 | old 46.5 1.250 
Sept..20; MOLRINg cee eia.. ee yale 2.60 449 
Noone. ftst-. TeeGate | 18.0 | 4.50 .810 , 
Sey, VOR INGE 26 st on 66 wd 1D 59240 .285 47.2 | 1.544 
Bence), MOMIRe So. oti. iervains | CAR, ae Cee .550 
NOOR sn 3s oe ee ee | 14.5. | 2.90 .420 ' 
FOVCO ING 3 oar as | 15.2. -| 42.80 425 50.1 1.395 
Sept. 28, . Morning 5.2. 3c. <} ao 3.804 BEL SAN pate . 
NOOR ao ee ee Re 145 \c 280. .406 
ie PEEVG@RINE io 45s ea 145 | 2.30 200, “47.5 ity 1,442" 4 
Sept. 29: Morning «2. ne. | 20.9 | 3.20> 168 ‘ 
NOOR oe rie wan eae | 143 |. 2.40 4 deters 
See OEITM 2 Sia ease a cy | 15.9 |. 3.06: ATT ~§1.1 | 1.488 


| 


ILLINOIS DAIRYMEN’S ASSOCIATION. 143 


been given, it is perhaps well to state the basis upon which the profit or 
loss was calculated. The value of the product that ithe caw yielded was 
based upon the amount of butter fat that she made, and the market price 
of butter fat at the time. 

The value of the skim milk, the value of the calf, and the value of the 
Manure produced by the cow were not credited to her, while on the other 
hand the cow was not debted with the amount of labor expended in her 
care nor the amount of feed she consumed when dry. The cow was sim- 
ply credited with the amount of butter fat she produced, and charged for 
feed consumed when she was giving milk. The calf will usually pay for 
the cow’s board when dry and the skim milk for the labor it takes to 
care for her. This method of calculation is, perhaps, a little unjust to 
some cows; for it is possible to have two cows yield the same amount of 
butter fat and one give a profit and the other a loss. If, for example, one 
milks ten months and the other ‘but six months in the year to yield equal 
amounts of butter fat, which sometimes happens, one cow is charged with 
ten months’ feed and the other with only six months.’ 

Red Bird, in herd “ B,’’ and Duchess, in herd “a are examples of 
this kind. Red Bird milked ten months and charged $1.28 for her board, 
and Duchess milked six months and gave a profit of $9.16, and each 
yielded the same amount of butter fat. 

The rations for the cows were not weighed each day. A number of 
dishes of meal was weighed in order to get the average amount of feed 
that the measure held and the number of dishes that each cow received a 
day was recorded. Cut and shredded corn stover and ensilage were esti- 
mated in the same manner. The hay was also weighed at different times. 


Report of Herd ‘“ A.” 


Herd “A” was composed of natives, grade Shorthorns, grade Jerseys, 
and grade Holsteins. The average weight cf each cow was 1,000 pounds. 
The herd was not bred for dairy purpose:. Moreover, they neither 
showed dairy form nor capabilities of giving large flows of milk, nor 


producing large amounts of butter fat. Nearly every cow showed some 


signs of disorder. They were not in a thrifty condition. A number of 


144 ILLINOIS DAIRYMEN’S ASSOCIATION. 


Cut 2.—Cow No. 6, Herd A, Gave in One Year 1,838 Tbs. Miik; 
Average Test, 4.43 Per Cent; 95 Tbs. Buitter. 


them aborted during the year, while others failed to get with calf and 
were sold. Some of them were disposed of so early in the test that their 
records are not calculated with the rest of the herd. 

There were ten cows kept in this herd whose milk was not weighed 
or tested. It is unfortunate that the owner could not see the importance 
of weighing and testing each'one of these cows, but the average amount 
of milk and butter fat that each of the untested cows produced for the 
year will be given, for a record of the amount of milk and butter fat that 
was sold from all the cows was kept. 

The herd did not yield the amount of milk and Batter fat that it should 
for the amount of grain consumed. While the owner did not keep an 
accurate enough account of the grain and roughage each cow ate to be 
reported upon, he fed a ration to his cows that was largely made up of 


ILLINOIS DAIRYMEN’S ASSOCIATION. 145 


ccrn and other foods rich in carbohydrates and containing a small per 
cent of protein. The cows received a small allowance of bran with the 
corn meal from October 1 to January 1. During the months of January 
and February, to the cows giving the largest flows of milk, was given the 


following: 
Ration 1. 
kuva stuffs Lb. Dry Pro- Carbohy- Fat Cost 
matter tein. drates 

Gira vmeale........-. PpedOsr ls S81 T2790 6.670 | .430 | 10¢ 
Re a lees | 3d (Pout | 15 3.955 | $245 | 3.5C 
Wimothy hay -........| 10 8.68 | .280 4340 | 140 | 5e 
Pol nutrients .......| | 24.90 | 1.3885 | 14.965 | .815 | 18.5¢ 


The ration was altogether too rich in carbohydrates and contained 
a very low per cent of protein. If this farmer had sold more of his corn 
and brought some mill feed he would, with less expense, have improved 
the ration. For example, a ton of corn meal would at this time have paid 
for more than a ton of grano-gluten. If a ration were made from five 
pounds of grano-gluten and three pounds of corn meal with the same 
amount and kind of roughage as contained in the above, the ration would 
be far better and cheaper. Such a ration would contain the following 


nutrients: 
Ration 2. 
Food Stuffs Lb. Dry Pro- Carbohy- Fat Cost 
matter tein © drates 
Grano-Piuten <..6.0... | 5 4.71 1.335 1.940 | .010 | 4.5¢ 
Corl Meal es 3.6 ees 3 2.67 | .237 2.001 129 3c 
RE erec Wie ake oie'e2o'S's | DOD Tok | oD 3.955 .245 aoe 
10 | 8.68 | .280 4.340 .140 5¢e 


| 
Timothy hay ...... we e| 
| 


Total nutrients ....... | 23.38 | 2.167 | 12.236 | 1134 | 16.0c, 


A number of the cows’ udders became feverish and hard during the 
time that they were being fed so much corn. Four of them were giving 
milk from only three teats. It seems that excessive corn feeding must 
have had something to do with the general unsatisfactory.condition of the 
herd, especially in the months of January and February, and perhaps the 


146 ILLINOIS DAIRYMEN’S ASSOCIATION. 


cause of four of them losing the use of one-quarter of their udders. The 
rye and corn meal were mixed equal parts by weight, and about eight 
pounds of the mixture, together with timothy hay and corn silage, was 
the ration they received until May 1, when ground oats was substituted 
in the place of rye. The cows were turned out to pasture about May 25, 
but were given a small allowance of es to July 1. From this time on 
to the completion of the year’s work they received nothinj; but grass. 
The ration which the cows received from March 1 to May 1 was some- 
what better than the ration fed in January and February, but it could 


have been much improved with feed. The ration for fresh cows was 


about as follows: 


Cut 3.—Cow No. 10, Herd A, Gave in One Year 3,833 ths. Milk; 
Average Test, 3.37 Per Cent; 150 fos. Butter. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


147 


Ration 3. 

Food Stuffs Lb. Dry Pro- Carbohy- Fat Cost 

matter tein drates Kae 
Rye. .......2-.-++..-0.| 4 [2 3.54 | 896 |: 2.704 )  .044 | 4.0c 
Crushed corn and cob | | | Cc 
Beet 4] 340 | aTe | 2400) 196 «|. 4 0c 
pe ee ete oD G3l 45 3.955 .245 3.0C 
mimotny hay ......,...:. i | 6.08 196 3.038 | .098 3.5C 
motel cantrients.......| | 20.33 | 1.083" | 12.097 | 503 | 15.0c 


t 


It will be noticed that this ration which contains but 1,083 pounds of 
protein costs nearly as much as Ration 2, which contains 2,167 pounds 
of protein. It readily shows that by exchanging some of the home grown 
grain for mill stuff the ration could not only have been made better but 


Cut 4.—Cow No: 15, Herd A, Gave ‘im-One Year 6,145 tbs. Milk; 
Average Test, 3.63 Per Cent; 260 tbs. Butter; Net Profit, $18.40. 


148 ILLINOIS DAIRYMEN’S ASSOCIATION. 


~ 


actually cheaper. It can be said that the cows in this herd did a very 
ordinary year’s work, but considering the individuality of each animal in 
the herd, the general condition of their health, together with unskillful 
feeding, it is not at all surprising that the results are not better. 


Yearly Record of Best and Poorest Cow in Herd “A,” and Average for 


Entire Herd. 


Milk, lb. Fat. per Fat, lb. Batce 


cent 
BORE COW ING: ) ES te oar oe, a eS cau upton 6,145 3.63 223 260 
POGLeSt. COW. NOs oF otic hake penton e skins 1,482 3.97 58 68 
Average record of cows tested......... 3,970 3.55 141 164 
Average record of entire herd.......... 3,361 3.55 | 119 139 


I 


It was found that the average cow must produce about 140 pounds ‘of 
butter fat last year to pay for her board, since the average price for_butter 
fat, when sold to the creameries, was twenty-two cents. Calculating the 
results upon that basis, the cows that were tested yielded a profit of 
twenty-three cents. To ascertain the amount of product yielded by each 
of the untested cows in the herd for the year, it was necessary to sub- 
stract the amount of milk and butter fat yielded by the eighteen cows 
that were tested from the total amount of miJk and butter fat that was 
sold from this dairy. In this calculation a liberal amount of milk: was 
estimated for house use and for feeding of calves. 


Total.amount’*of milk sold from: Farm “(A050 .4255.5 4.4, eee 97,720 Ibs. 
Total amount of milk yielded by tested cows ................. 76,060 Ids. 
Total amount of milk yielded by the ten untested cows........ 21,660 Ibs 
The average amount of milk. yielded by each untested cow...... 2,166 Ibs. 
Total amount of butter fat sold from farm Bit ot Se ee 3,554 IDs. 
Total amount of butter yielded by tested cows ........ A Sn a 2.751 Ibs. 
Total amount of butter yielded by ten untested cows..:........ 803 Ibs. 
The average amount of butter fat yielded by each cow untested. . 80 Ibs. 


Calculating for the whole herd, and estimating that it takes 140 
pounds of butter fat to pay for a cow’s board, there is a loss of $4.54 a 


cow, or each cow should have produced 20.64 pounds more butter fat to 
have paid for her keep. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 149 


The best cow in this herd gave a profit of $18.40, while the poorest 
was kept at an actual loss of $17.83. 


Table 3.—Record of each cow in Herd “A’”’ for one year. 


Group 1.—Cows Yielding Less than 100 Ibs. of Butter Fat. 


No. Age, Date Fat Lbs. Days 
of Breed of Milk per Fat of in 
cow yIs. calving lb. cent Ib. butter milk 
37 | Poigrade Jersey............ 11- 8-01 | 1482*| 3.97 58 68 | 147 
6 | URMEUV OR aia Sc. c cn aia s 6 sjam wes 5-29-02 | 1838 | 4.43 81 94 | 210 
25 8 MNOS og iar c' ic ss 0s-E sow | 2-13-02 | 2470 | 3.87 95 111 | 210 


GRoup 2.—Cows Yielding Less than 140 tbs. of Butter Fat. 


a brie a Grade’Shorthorn ........| 10-25-02 | 3176 | 3.45 | 109 | 128 | 196 
31 | 10 | Grade Shorthorn .........) 1-17-02 | 3535 | 3.18 | 112 | 181 | 245 
8 | RIE 5 oe ns oe tues pe os 9- 6-01 | 2740 | 4.16 | 114 | 133 | 259 
Bee NONAVS oe ve ee 3- 5-02 | 3833 | 3.37 | 129 | 150 | 245 
34 | 10 | Grade Shorthorn, Abr....| 12- 5-01 | 4474 | 2.97 | 1383 | 155 | 294 
Bp PEerIVE Te es 1- 8-02 | 3766 | 3.67 | 138 | 161 259 
Group 3.—Cows Yielding Less than 175 Ibs. of Butter Fat. 
eo 20) Grade Holstein ....:.... 4- 9-02 | 3550 | 3.94 | 140 | 163 | 210 
Sei aaative, ADT. >. ........ 9-29-02 | 4306 | 3.55 | 153 | 178 | 299 
pareve? CIV 3.6 6... a... 12-18-01 | 
29 | pee, ADT 2 2... nas es 3-21-02 | 3916 | 4.00 | 156 | 183 | 210 
4| 3 Native ................. 4-13-02 | 3651 | 4.381 | 157 | 183 | 365 
44 | 4 | Native ................. | 11-16-01 | 5082 | 3.15 | 160 | 186 | 294 
Group 4.—Cows Yielding Less than 225 Ibs. of Butter Fat. 
18 4 | Grade Holstein se eeeeeee| 2-25-02 | 4895 | 3.87 | 198 | 221 | 290 
2 4 | Grade Holstein ......... ; 10-30-01 ,; 6824 | 2.80 | 191 | 223 | 308 
16 9 | Grade-Holstein ......... ; I- 4-01 | 5776 | 3.33 | 192 | 224 | 308 
15 ra remnant EL. esi oie nin os | 11- 4-01 | 6154 | 3.63 | 223 | 260 | 294 


*The tenth’s place in the “milk” column and the tenth’s and hun- 
dredth’s places in the “butter fat” columns have been eliminated for the 
convenience of the reader. The average “percent fat,” the average pro- 
duction, and the profit or loss of the herd, however, were figured before 
the elimination. This method not only applies to herd ‘“‘A” but to all the 
herds tested. | 


Ee) ILLINOIS DAIRYMEN’S ASSOCIATION. 


The Report of Herd “B.” 


This herd was composed largely of somnron native and grade Holstein’ 
cows. There were a number of fairly good dairy cows in the herd and a 
mumber of promising heifers. The cows weighed an average, about 1,050 
pounds. The general health of the herd was good. A few of the cows 
aborted during the year and some of them had caked udders. A few of 
them were sold on this account. A number of them were disposed of. so ~ 
early in the test that that their records are not calculated with the rest 
of the herd, but are given separately. On the whole it can be said that 
the cows received good care and were fairly well fed throughout the year. 

The cows were fed from October 1 to Nevember 1, some ear. corn 
and stalks and pasture. During the months of November and December 
the cows received the following: 


Ration 4. 
ood Stuffs Lb. Dry Pro- Carbohy- Fat Cost 
matter tein drates. 
BRAN tc fic rt, Seek wees 6 a: 7174 2.406 204 | 5.4¢ 
Gorn meals es be es 6 | 5.35 ATA | 4.002 .258 | 6.0¢ 
IVINS | Trae. wi moe ee RS 8 7.04 | .256 | 3.880 .080 | 4.0e 
GOFA SLOMERS o03e3-eree OR 10 5.95 | 170 3.240 070° | 2.0e 
‘Total MuLTients- 6. 632127: si | 23.65 | 1.674 13.528 .612 17.4¢ 


This ration would have been considered better if two pounds of oil 
- meal or gluten meal had been substituted for three pounds of corn meal 
and would have cost no more. 

During the months of January and February the fresh cows received — 
seven pounds of bran, four pounds of corn meal, oat straw, and corn 
stover ad libitum. 


In March and April they received a ration about as follows: 


Ration 5. 
Dry Pro- Carbohy- 
Food stuffs. Lb. matter. tein. drates. Fat. Cost. 
15 Ty Retain gee Rs eae | 6 | 5.31 | 774 | 2.406 | .204--| 5.4e¢ 
Ghiten feed 72)... .:ctajew o's fo ee dd Wee ect) 699 1.521 081 | 3.3¢ 
RONOWEE UBIA is eoncalavn s « wcssend 5 4.23 040 1.790 .085 2-5¢ 
Corn. StQVET 03. eas vole eke 8 |. 4.76. 136 2.592 056 -1,6t 


Total nutrients ......... |, |.17.00 | 1.949 | 8.309 426 | 12.8¢ 
Oat straw, ad libitum. | | | | | sf is ‘| 4205 


. ILLINOIS DAIRYMEN’S ASSOCIATION, ISI 


This is a balanced ration and contains enough nutrients for cows 
giving large flows of milk. If some succulent food, such as roots or silage, 
had been added, it would have been still better. 


In May, the fresh cows or the ones giving the most milk, received the 
following: 


Ration 6. 
Dry Pro- Carbohy- 

Food stuffs. Lb. matter. tein. drates. Fat. Cost. 
eae ts 6.17 854 3.50 .266 6.3¢ 
Clten Teed. fis. kt 3 2.70 .699 1.521 .081 3.3¢ 
RUT SINGEY noo et avs seca se oe 5 4.23 .340 1.790 .085 2.5¢ 

8 


isi ss ne 8 
Total nutrients ....... eos 


7.04 .256 3.880 .080 4.0c 
20.14 2.149 10.691 512 16.1¢ 


This is another very good ration as it supplies enough nutriment for a 
cow producing 350 pounds of butter fat a year. Each cow in the herd 
during the rest of the year received two pounds of shorts a day, besides 
plenty of blue grass pasture. 


Yearly Record of Best and Poorest Cow in Herd “B,” and Average for 


Entire Herd. 
Milk, lb. Fat, per Fat, Butter 
cent lb. lb. 
Best cow, Hartwell No. 2. ............. | 6,197 | 3.99 | 2.47 288 
Poorest cow, Brindle No.l ........00. 3,731 2.88 107 125 
Average record of entire herd.......... 5,360 Bae 188 220 


Spotty No. 1 charged to produce 100 pounds of milk, 40.7 cents and 
12.6 cents for one pound of butter fat. 


Red Bird charged to produce 100 pounds of milk, 70.9 cents, and 23.2 
cents for one pound of butter fat.. 


The average cost of this herd to produce 100 pounds of milk was 57.0 
cents and 16.1 cents to make one pound of butter fat. 


Spotty No. 1 gave a profit of $25.32 and Red Bird charged $1.28 for 
her board. 


The average profit of each cow was $12.12. 


The average price of grain and roughage from September 1, 1901, to 
September 1, 1902, was about as follows: 


ee ere acs a $18.00 per. ton: ROU CAN ioc ce ofa e, «ate $28.00 per: ‘ton. 
ReNNCRt ec eres. ce 18.00 CIGVYER OAV cece ces 10.00 

WOT INCAl Se. oN 20.00 = Timoativy Hay oPe<.s 10.00 5 
Corn cob meal ..... 20.00 .s IEEE TAM Pratt e 10.00 ss 
Grano-gluten ....... 18.00 = Gort “stover'(}..2. 2. 4.00 y 
Gluten meal ........ 28.00 5 COPrn SulaSse: To2 eon, 2.00 < 


Gluten feed ........ 22.00° s Pasturecs i) Sot $1.00 per month. 


LT 52 ILLINOIS DA'RYMEN’S ASSOCIATION. 


The price cf grain is based upon purchase price in the city market 
and the price of roughage is based upon the purchase prize at the farm. 
When the cow is charged the above prices for farm products the farmer 
receives a profit on his land and the profit which the cow gives him is over 
and above what he could have received from his products if he had sold 
them upon the market, and, moreover, the cows are often fed that which 
is not marketable. Take corn stover, for example, what would it be 


worth if it was not for the live stock kept upon the farms? 


Cut 5. Spotty No. 1, Herd B, Gave in One Year 7,711 ths. Mifk; Averzgs 
Test, 3.20%; 288 tbs. Butter; Net Profit, $25.32. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


fe: 


The average prices of butter fat when sold to the creameries for the 


different months, were as follows: 


September, 1901 ............ Ae 
2 (a 19¢ 
Peewemner. FO0L ook ae es 20¢ 
Preremner 1901 oe... 22c 
8 SN SAS 0) RS ~ 24¢ 
Myre 1002 ec ee ee ee ls 28¢ 
Pn a a ts ar 28c 


April, O08 As outs wee Se eh ee 
WAY SISO 2 oy 2 o's tence eee aight oe 
PUM IO ee ok poets eeu secgaas Z1c 
SS AE Boke ES ae en eM BE pee Ea Sc lg Be 20.25¢ 
PANIES FAG OS lek ede Sel Aone sae 
September, 1902 .......... 2.020 BE 
Ocrober LMIO2T hive ce eat oe ek ane 


Cut. 6. Red Bird, Herd B, Gave in One Year 4,974 tbs. Milk; Average 


Test, 3.04%; 


176 Tos. Butter; 


Net Loss, $1.28. 


154. ILLINOIS DAIRYMEN’S ASSOCIATION. 


Table Showing Profit or Loss for each Cow in Herd “B” for one year. 
se SHS us TE ert Ra Dan, Bede TR RD . 
a -Group 1. Kept at a Loss. 


Milk Fat, Fat, Lbs. of Gross Cost of Profit 

Name of cow. Ib. % Ib. butter. returns. feed. or less 

Pedemien eines eer ..| 4,974 | 3.04 | 151 | 176 | $33:99 | $35.27 | $1.28 

ANE SING bed Alt ad Oe ek 4,412 | 3.388 | 149 | 174 33.25 34.30 1.04 

Brodie Nord. so hah ae | 3,731 | 2.88 | 107 | 125 | 25.41 26.41 1.00 
‘Group 2. Kept at a small Profit. 

BMC ony ne) ee | 4,231 | 3.97 | 168 | 196 | $38.61 | $34.30 | $4.31 

Little; Lame fy. 2 oie ea | 3,956 | 3.05 | 120 | 140 21:32 21.95 | 5.37 

MELATINCONOOW! ie Ane, es eae | 4,891 | 3.14 | 153 | 179 | 35.00 27.93 7.07 

DIES UMWENV Oe e ccyk Coan. ck | 4,190 | 4.20 | 176° | 205 | 40.538 | 31.67 8.86 
Group 3 Kept at a Fair Profit. 

HAGE Ne, 8a ae BATA | 3.58 | 193 | 285 | $44.28 | $32.91 1$11.37 

ROLEY INOS 2 Macnee class | 6,720 | 3.34 | 224 | 262 50.85 38.51 | 12.34 

GANG ess Vedutea wists ees 5,705 | 3.94 | 225 | 262 52.48 39.46 | 12.97 

Wome aie cee tains woe Rhee onenee 4,989 | 3.70 | 184 | 215 39.51 26.40 | 18.11 

Bigele ING cc's sc fates 6,179 | 3.05 | 188 | 220 44.36 30.71 | 13:65 
Group 4. Kept at a Good Profit. 

HartwelleNow 2c 3. 6s 6,197 | 3.99 | 247 | 288 | $55.47 | $30.49 $24.98 

SOREN: ANYON Bie carta latalpa y 7.011 | 3.20 | 247 | 288 56.73 | 31.41 25.32 

PS OWES Ce Aire De alah | 5,450 | 3.66 | 199 | 232 42.79} 27.37 | 15.42 

PCPMUY! ca ntdacsie ietej ees elke ara | 6,402 | 3.82 | 245 | 285 53.62 | °36.79 | 16.83 

Hartwell (Now bio ee.. | 4,421 | 4.20 | 186 | 217 38.24 21.10 | 17.14 

Brimdic «NOD. os eee. ote | 4,683 | 3.43 | 161 | 187 38.52 20.85 | 17.67 

OIE J IGA SE ita NP RRO TI or | 6,101 | 3.89 | 237 | 277 | 54.85 35.95 | 18.90 

ce Nan Oe | Sipe ier | 6,793 | 3.10 | 211 | 246 | 48.60 | 28.18 | 20.42 

Table 5. Record of each cow in Herd “B” for One Year. 
Group 1. Cows Yielding Less than 160 Ibs. of Butter Fat. 
2 ALD: of Days 
Age, Dateof Milk, Fat, Fat, but- in 

Name of cow. yr. Breed. calving. Ib. % Tb. ter. milk. 

Brindle No. 1...;.15 | Native....|, 2- 2-02 | 3,731 | 2.88 | 107 | 125 | 203 

Little Lamie ae | 8 | Native....| 3- 1-02 | 3,956°| 3.05 | 120 | 140 | 275 

Belle ss eas 3 | Gr. Holst..| 11-10-01 | 4,412 | 3.38 | 149 | 174 | 290 

Red ‘Bird-3...5 5.2% 6 | Gr. Holst..| 9-30-01 | 4,974 | 3.04 | 151 | 176 | 300 

Marry. Cow... | 10 | Gr. Holst..| 2-°3-02 | 4,891 | 3.14 | 153 179 | 240 


ILLINOIS DAIRYMEN’S ASSOCIATION. —- 155 


Table 4.—Continued. 


Group 2. Cows yielding Less than 200 Pounds of Butter Fat. 


Lb.of Days 
Age, Dateof Milk, Fat, Fat, but- in 

Name of cow. yr. Breed. calving. Ib. % Ib. ter. milk. 
Brindle No. 2...| 4 | Native....| ........ | 4,683 | 3.43 | 161 | 187 | 210 
BRGY oe fotki we nes | 3 | Gr. Holst..| 11-13-01 | 4,231 | 3.97 | 168 | 196 | 287 
Sleepy Eye ..... | 5 | Native....| 12-25-01 4,190 | 4.20 | 176 | 205 320 
TE eS Ae | 6 | Gr. Holst..| 3-21-02 | 4,989 | 3.70 | 184 | 215 | 310 
Hartwell No. 1..| 8 | Native....| 5-27-02 | 4,421 | 4.20 | 186 | 217 | 270 
Black NG. «to... | 8 | Gr. Holst..| 1-28-02 | 6,179 | 3.05 | 188 220 | 275 
Black No. 2. ve 4 | Gr. Holst..| 2-21-02 | 5,474 | 3.52 | 193 | 225 | 340 
Bottle Te Mee ee’, | 5 | Gr. Holst..| 4-11-02 | 5,450 | 3.66 | 199 232 | 300 


Group 3. Cows Yielding Less than 250 Ibs. of Butter Fat. 


a ae eee | 5 | Gr. Holst..| 2-12-02 | 6,793 | 3.10 | 211 | 246 | 260 
Spotty No. 2 ...| 8 | Native..../ 9-24-01 | 6,720 | 3.34 | 224 | 262 | 300 
Roaney :....:.. 7 | Native....| 11- 7-01 | 5,705 | 3.94 | 225 | 262 | 305 
Dhaai lS: 5 | Gr. Holst..| 10- 1-01 | 6,101 | 3.89 | 237 | 277 | 300 
Beauty. <0... .2% 4 | Native....| 10- 5-01 | 6,402 | 3.82 | 245 | 285 | 305 
fs 7-31-02 | | | 
Spotty No. 1 ...| 12 | Native....| 2-21-02 | 7,711 | 3.20 | 247 | 288 | 280 
| 288 | 267 


Hartwell No. 2 .| 12 Native....| 3- 1-02 | 6,197 | 3.99 | 247 


Report of Herd ‘C.” 


This herd was composed of natives, grade Shorthorns, grade Hol- 
steins, one Red Poll and two grade Jerseys. The average weight of 
the cows was about 1,050 pounds and they were in good health during the 
whole year. There were no abortions or caked udders during the time the 
test was made. A number of the cows were sold early in the test because 
of their rapid falling off in milk flow when about three months along in 
the period of lactation. This is a very common fault with a great many 
cows kept in the dairy, and it is not noticed by the owners as much as 
it should be. They remember the cow when she gave a full pail of 
milk. The herd received good care during the year and was kept in a 
warm barn during the winter where it received a fairly good ration. The 
frash cows in October to November were fed daily about three pounds 
of bran, shock corn and pasture. From Nevember 15 to January 1 
the ration consisted of the following feeds: Bran, 5 pounds; corn meal, 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


three pounds; corn stover, ad libitum. If the farmer could have given his 
cows ten pounds of alfalfa or clover hay and less corn stover it would 
have been a considerably better ration. 


In January and February a little better ration was fed. It was 
about as follows: 


Ration 7. 
Dry °§Pro- Carbohy- 
Food stuffs. Lb: matter. tein: drates. Fat. Cost. 
183 rt a Gand ee A i i a a 5 4.42 .645 2.005 170 4.0¢ 
Corny teall! faa Fac. Ge a 5 4.45 .395 ees wd 5.0¢ 
ETT ESE his, Selec woo aces 1 .90 20 507 027 1.1e 
ANRC NY MM he ake. Bo a ast 4.24 .140 QAO .070 2.5¢ 
WOPRMSTOV EES Aico eee ee ae 12 7.14 .204 3.888 084 2.4¢ 
Total nutrients <%.00% Osage 21.25 1.617 11.905 .566 15.5¢ 


Cut 7. Crazy, Herd C, Gave in One Year 6,954ibs. Milk; Average Test 
4.23 per cent; 334 tbs. Butter; Net Profit, $31.55. 


ILLINOIS DAIRYMEN’S ASSOCIATION. ay, 


This ration would have been still better if the corn meal had been 
reduced two pounds and gluten feed increased to four pounds. During 
the months of March, April and May, to the cows giving the largest 
flow of milk were given the following: 


Ration 8. 


Dry Pro- Carbohy- 


Food stuffs. Lb. matter. tein. drates. Fat. Cost. 
Bram ci. . ers tee 5 4.42 645 2.005 170 4.5¢ 
Gluten feed ......... SSL Rr 1.80 .466 1.014 .054 2.2¢ 
Pee GA os ko cle a wee 1 91 .293 wet O78 1.4¢ 
TAG 9. Lae. ses oh LD 13.02 .420 6,510 .210 7.5¢ 
PPoratumirents 2.4... 2... 50115 "> 1.824 9.856 512. 15:6e 


Cut 8. Duchess. Here C, Gave in One Year 4,229 Ibs. Milk; Average 
Test, 4:58 per cent; 117 tbs. Butter; Net Profit, $9.16. 


158 ILLINOIS DAIRYMEN’S ASSOCIATION. 


The cows were turned out to pasture about May 20, and as soon as 
grass was plentiful they received no grain during the rest of the test. 
They, however, received some forage in connection wih the pasture. 
Green peas and oats were fed in July, and in August green sireaieee 
It can be said that the herd was well cared for the whole year, and, more- 
over, every cow was fed as near as possible according to the amount of 
milk and butter fat that she was yeilding. It must be borne in mind 
-that the rations given above were fed to cows that were producing the 


most milk and butter fat and not to the strippers. 


— 


Cut 9. Jersey Herd C, Gave in One Year 5,498 Ibs. Milk; Average Test, 
4.48 per cent; 287 Ibs. Butter; Net Profit, $34.77. 


ILLINOIS DAIRYMEN’S ASSOCIATION. I39 


Yearly Record of Best and Poorest Cow in Herd “C,” and Average for 


Entire Herd 


Milk, tb. Fat, % .¥Fat, 1d: Butter, Ib. 


Receee i sersey o..k ot ca a 6946 Rags FO ek BMS 
* Poorest cow, Harrison ...... Cee toa 2721 3.96 108 126 
Average yield of entire herd........ 4,942 3.90 192 224 


Jersey produced butter fat the cheapest. She charged 29.7 cents to 
produce 100 pounds of milk, and 6.6 cents to make one pound of butter fat. 


Harrison charged 97.7 cents to make 100 pounds of milk, and 24.6 
cents to make one pound of butter fat. 


The average cost of this herd to produce 100 pounds of milk was 
55.5 cents, and 14.2 cents to produce one pound of butter fat. 


Jersey gave a profit of $34.77, and Harrison charged $1.27 for her 
keeping. 


The average profit for each cow in the herd was $16.22. 


Table 6.—Showing Profit or Loss for Each Cow in Herd “C” for One Year. 


Group 1.—Kept at a Loss. 


Milk Fat, Fat, Lbs. of Gross Cost of Profit 


Name of cow. Ib. % Ib. butter. returns. feed. or loss 
pElaunicen he oe Pte 2 86 UIs teh S254 S26 GL SLT 
LTH IS 9 so QRORY TS aha ies a 3,519 3.64 128 149 29.12 30.98 1.86 
Group 2. Kept at a Small Profit. 

WHE Hace sine bi dan oa 3,865 3.56 137 160 $31.69 $31.30 $ .39 
| OR aoa ee 4,118 3.83 157 184 36.68 28.29 - 8.39 


De enero ei os vis eis een BAR Aho GOD LDL Prd «FRE QSL 9.16 


Group 3.—Kept at a Fair Profit. 


he! Son 0 ata as aa eRe DiGi O ABest Ibe THT: $26 28. SiS kt S147 
Mhitile prownie <2 22060. FAO eo LOR ee: AB AS § 32-60. 2: 12,58 
ae re ag ees 01D 8,94" 1999280) ¢ 42.91. 2FT2 14.99 


160 ILLINOIS DAIRYMEN’S ASSOCIATION. 


Table 6.— Continued. 


Group 4.—Kept at a Very Fair Profit. 


Milk Fat, Fat, Lbs.of Gross Cost of. Profit 
No. of cow. Ib. % Ib. butter. returns. feed or loss 
PEL Saas kn ee eee 5.590 ‘3.48 191 223 $45.15 $25.66 $19.49 
Old Line Hess Peo aa bite 5.926 "3.55 2. 210) 5245. ° 50.34 eee eee 
Quien: yk es Eat 4.857 3.73. «184 211... - 3890 aie 
Black. Hawke at 2 aes. 6.500 3.99 259. 803. 5852) “S488 ora 
Ba Oo kate eels tee isc ss 5,186: «4.68 © 242) 283: * 5478 ise ees 
Group 5.—Kept at a Good Profit. 
SlLUPDOPReSS:. ca isk Dee 5924 oS DO. SOs 242 $45.19 $20.39 $24.80 
Roane Lee Se ae 6013 3.97 ‘238° 278... ST46) seed ae celee 
CRAY 14 5 eG Bae 6.945 4.23 294 343... 66.1772 S>i22seeonne 
PETS enna a at eatin = 5,498 4.48 246. 287 . 51 1b Sites esncn 
Table 7.—Record of Each Cow in Herd “C” for One Year. 
Group 1.—Cows Yielding Less than 160 Ibs. of Buter Fat. 
Lb. of Days 
Age, Date'of - Milk, «Fat, Fat) but 10 
Name of cow. yr. Breed. calving. Ib. % Ib. ter. milk. 
Harrison ...... ~2 Gr: Holst.. 7- 6-01... 2.721. 3.96 -108s1g6. aaa 
Teas i oes 2 Gr. Holst: 9-25-01 ~- 3.519 ©) 3:64 "13a 295 
Victoria». 343032 4 Gr. Holst... 6- 5-92 2.979 4.34 129 151 214 
White: Face ...: .2 Gr. Holst... 9-15-01 3,865 3.56 137 160 290 
Duchess ....... 8 Native ...... 1--2-02. -4,929° 3.59)" (50 
Group 2.—Cows Yielding Less thatn 200 Ibs. of Butter Fat. 
Millie. cocoa 2 Gr. Holst.. 10-20-01 4118 3.83 157 184 330 
Queen! hice 4 Gr. S.H?.. °° 3-28-02." -4,857-. 3.73. YS ae 
Pebe Ashc Hle omens Gr: Holst: . 11-26-01. 5.590.” -3:43 0 DO eZzoee eae 
Little Brownie. 8. Native: =... 10- 3-01... 5,121: 3.75 W929 2245eeae 
BB Si OR pa OF 9 Gr. S.H......3-28-02:: 5,015: .3:94.~- 197. 23a@ eee 
Group 3.—Cows Yielding Less than 300 Ibs. of Butter Fat. 
Stubborness 9 Gr.Holst.. 3-29-02 5,924 3.50 207 oe ae 246 
Old Line Back. 12 ‘Native......12°20-02°.: 5.926 ‘3.55 ~ 2103 3245-200 
ROAMECY 98. chee Gr. S. H...... <T-- 5-02" 6.013: - 3.97. 238 a2 ise 
JORSOY Walt oha 9 s@e Fe?. 2.2. 1- 802-° 5498 § 4.48 ~ 246 | 287) 9275 
Bate <2sise:. 6 Gr: Jer. 2. 10- 3-9t “FA86 4.68 (2425 eee 
Crazv ss. 10 . Gr. Red*P.. 10- 4-01 6 945 4.23 294 343 335 
Black ae. .. 4 Gr. Holst.. 9-26-01 6,500. --3.99  269°°" S03>-e3a0 


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ILLINOIS DAIRYMEN’S ASSOCIATION. 161 


Report of Herd ‘D.” 

The cows in this herd consist of full blood Jerseys, grade Jerseys, 
full blood Holsteins, grade Holsteins, natives and grade Shorthorns. 
There were sixty cows in the herd when the test began and forty-seven 
of them remained through the year. Thirteen of the cows were sold 
during the time the test was being made for they were found to be in- 
ferior and unprofitable animals. The herd contained a great many very 
fine dairy cows and they made some very good records. The cows were 
in a good condition during the whole year and were kept in a scrupu- 
lously clean and weil ventilated barn which was scrubbed once a day 
and white washed twice a year. The sanitary condition was nearly per- 
fect. .The cows were not only well cared for, but they received well bal- 
anced rations during the entire year. The resuits of the herd readily 
show the importance of taking good care of dairy cows and of feeding 
them well. Some of the rations that the herd received at different times 
during the year show clearly how well these cows were fed. 

From September 1 to the middle of October, to the cows giving the 
largest flow of milk, the rations consisted of six pounds of grano-gluten 
and all the green corn that they could eat up clean. From Octoker 15 to 
December 7, the ration to the best milkers was about as follows: 


Ration 9. 
Dry Pro- Carbohy- 

_ Food stuffs. Lb. matter. tein. drates. Fat. Cost. 
rano-Giiiten “a... ... 06... 5 4:71 1.335 1.940 62 4.5¢ 
OG Se 1 a a 2.67 ant 2.001 129 3.0¢ 
GSS Co sa 45 9.40 A405 5.085 Ld 4.5¢ 
GTS So) oi 5 4.34 .140 2.170 .070 Ze 
Wort nuirients .....:...... Pe pies i Wy Pastis fe oe (sea cy ne 9 NT 

The ration fed from December 7 to February 1 was as follows: 

Ration 10. 
Dry Pro- Carbohy- 

Food stuffs. Lb. matter. tein. drates. Fat. Cost. 
SER tec ca kk ee 3 2.65 .366 1.50 114 2.7¢ 
A Sr |S ce ae 2 118 = si Aas 1.334 086 2.0c 
Cierra Yi ee eee. 3 2.64 .963 1.236 .075 4.2¢ 
Gormovetase >. 250. 2S 45 9.40 .405 5.085 .315 4.5e 
Ve 5 ONS ee es see ere 5 4.34 .140 2.170 .070 2:5€ 


Potal-Matrienis ...:........ 20.81 2.0358*. 11.325 660 15.9¢ 


162 ILLINOIS DAIRYMEN’S ASSOCIATION. 


The cows seemed to do better when fed grano-gluten and corn meal 
than when they were fed shorts, corn meal and gluten meal. 

The ration from February 1 to March 15 was five pounds of grano- 
gluten, three pounds of corn meal, and fifty pounds of silage and timothy 
hay. From this time on until the cows were turned out to grass, they 
received about the following: 


Ration 11. 


Dry Pro- Carbony- 


Food stuffs. Lb. matter. tein. drates. Fat. Cost 
Grano-gluten ......2....4..5. 7 —) 6.60 1/869") (2.7 160s Sepa 
Cr), Wea Lees, Fs Os Pe ye 3 2.67 Dot 2.001 129 3.0¢ 
Siete sey paki s hoe 60 12.54 540 6.780 420 6.0¢ 
Total hutrients. 2. sees 21.81 2.646 11.497 “Sa 


It will be noticed that this ration contains no hay, corn silage being 
the only roughage that the cows received. The cows did very well on 
this ration and when they were turned out to pasture, which was about 
June 1, they were in good condition. In June the cows received about 
four pounds of grano-gluten a day, besides a grass pasture. i 

In July and August they received nothing but pasture grass. The 
above rations apply more to the general feeding of the best milkers 
in the herd, the strippers and poor milkers getting according to the 
amount of milk they were producing. 


It should be observed that the rations given to the cows during the ~ 


year did not contain a large amount of grain, but each one contained a 
liberal amount of nutrients for cows that were giving a large flow of 
milk and yielding large amounts of butter fat. It will alaé be noticed 
that each ration contained over two pounds of protein. This can be 
accounted for when grano-gluten is compared with bran or oats, for it 
contains twice as much digestible protein. Therefore, it is not necessary 
to feed so many pounds of the grano-gluten as we would have to feed of 
bran or oats to get the same amount of digestible protein. 

The above facts are mentioned so that the reader will not be misled 
when he compares the total amount of grain that each cow in this herd 
consumed with the total amount of grain consumed by each cow in some 
other herd. When the cows in this herd were not receiving grano-gluten 
they eee receiving gluten meal which is a by-product of glucose refining 


ILLINOIS DAIRYMEN’S ASSOCIATION. 163 . 


companies. This feed is also very rich in protein. It contains about 
thirty-two per cent of digestible protein. These facts demonstrate very 
clearly that it often pays farmers to sell some of their oats or corn and 
buy some such by products as gluten meal, gluten feed, grano-gluten, oil 
meal, or dried brewers’ grains, etc. 


Yearly Record of Best and Poorest Cow in Herd “D,” and Average for 
Entire Herd. 


Milk, -Ib. Fat, % ~. Fat, Ib. Butter; Ib. 


Peewee ho. 129°. ...5..0....-. 8,949 AO il SAA Re ee ey) ene 
Pooress cow, NO. 324. ....3....... °° 8,864 4.06 136 159 
Average record of entire herd.:.. 5,911 4.45 263 396 


Cow No. 147 made butter fat the cheapest. She charged 7.5 cents 


to produce one pound of butter fat and 35.5 cents to produce 100 pounds 
of milk. 


Cut 10.—Cow No. 283, Herd D, Gave in One Year 10,151 tbs. Milk; 
Average Test, 3.68 %; 436 tbs. Butter; Net Profit, $45.36. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


Cut 11. Cow No. 317, Herd D, Gave in One Year 10,059 Ibs. Milk; 
Average Tesf, 3.79%; 445 tos. Butter; Net Profit, $48.94. 


Cut 12. Cow No. 147, Herd D, Gave in One Year 7,890 Ibs. Milk; 
Average Test, 4.70 %; 432 ths. Butter; Net Profit, $57.22. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 165 


Cut. 13.—Cow No. 199, Herd D, Gave in One Year 6,132 fos. Milk; 
Average Test, 4.75 %; 340 ibs. Butter; Net Profit, $31.54. 


Cut. 14.—Cow No. 44, Herd D, Gave in One Year 3,399 Ths. Milk; 
Average Test, 4.58 %; 181 ths. Butter; Net Loss, 18 Cents. 


166 ILLINOIS DAIRYMEN’S ASSOCIATION. 


Cut 15. Cow No. 184, Herd D, With Two Quarters of Her Udder Gone, 
Gave in One Year 7,997 ths. Milk; Average Test, 4.77 %; 
445 Ib. Butter; Net Profit, $49.42. 


Cut 16. Cow No. 95, Herd D, Gave in One Year 7,615 Ib. Milk; 
Averaze Test, 4.85%; 430 tbs. Butter; Net Profit, $42.35. 


ILLINOIS CAIRYMEN’S ASSOCIATION. 


Cut. 17. Cow No. 337, Herd D, Gave in One Year 3,443 Tos. Milk; 
Average Test, 4.46 %; 179 ths. Butter; Net Profit, $2.52. 


Cut 18. Cow No. 263, Herd D, Gave in One Year 4,887 tbs. Milk; 
Average Test, 4.04%; 230 tbs. Butter; Net Profit, $18.99. 


LY 


Cut 19. Cow No. 40, Herd D, Gave in One Year 6,575 ths. Milk; 
Average Test, 3.23%; 248 Tbs. Butter; Net Profit, $17.09. 


; 


Cow No. 44 charged the most to make butter fat. She charged 22.4 
cents to make one pound of butter fat and $1.03 to make 100 pounds of. 
milk. | ee 


The average cost to produce one pound of butter fat was 12.3 cents 
and 54.9 cents to produce 100 pounds of milk. 


Cow No. 147 gave a profit of $57.22 and cow No. 44 charged 18 cents | 
for her board. 


The average profit for each cow in the herd was $26.64. While the | 
average profit is very good, it would, perhaps, have been better if the 
owner could have personally looked after his cows. The cows were 
cared for entirely by hired help. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


169 


Table 8.—Showing Profit or Loss for Each Cow in Herd “D” for One 


Year. 


Group 1...Kept at a Loss. 


Milk Fat, . Fat, Lbs.of Gross Cost of Profit 
No. of cow Ib. % Ib. butter. returns. feed or loss 
ci in OIE SS iliac aa Sen aaa 3000 4s abo 181 $3485." 935.083". $18 
Group 2.——Kept at a Small Profit. 
Bee ku Bou ihe eh A or 16S. OS $8509. S89 77. S8.be 
2 0 0 05 lea Ce S04 46) $962 159 283-15= 2942 4.03 
OOO TREES Se a a BOL Posse ELC 208 2 FOF F | -33.80 6.37 
ol SSE Se aaa ee #06937 4.2500 169-6 197 2: 40.67 -<2.33.92 6.75 
Group 3.—Kept at a Fair Profit. 
Me i cc 3,187 4.35" 1.38 161. $29.46 $19.07 $10.39 
ST ate Berg tity acai so o's.0. 0's SOO 440: 193° -2865-.-A40:47. 29.22 > 4.25 
ere Noh esos fe leiu ets an 2606 = S6d- ss 190222... 44:30 ° 82:67 11.63 
2 RAS OT Li aa Be OAS tC Be 4T.86.«  30.00..° -Th.8G6 
0, SO i £823 OORT > | 196.2229" 46:03 33.50. 942.53 
A), OF pea ae 4700 FAIZ 222 > 259 + 46.76. 32:16> .-.14.66 
Group 4.—Kept at a Very Fair Profit. 
LS OY Re Sa 5,449 3.99 217 253 $49.41 $34.09 $15.32 
2) 2 ysc Rees Sn bh GOts Bizarre 2io 240. 45.83) (28:74 17.09 
DAG Pia fade wie. 0 >.> ,s O.200 . 40D. °° 2138.5" 248°" 50.07- - 32.09 17.98 
Shee Tee a ica 345! 5, 4468 480° 8284 0 27S SARS 9 33.94. 18-79 
De Ste osee te gies ee oe A Oot ¢ AOA OE oo 230) =: 4196. >. 23 90: So 38-98 
Hai ghana Ug Aiyoo SoD oe. ate BATT Loe Be 89-28 
22) pS eae ARR ae Se WSs ed, Casas BOL. Pe DEO oan lay o LOOL 
De ee an rs) arora. ewan 3s AAG Dees Boe 1 21k SW ODUO: = OES oe abel ae 
esis a ia ce intel ase eis'o 4 «>.< Spb 419) 230 2 269.4, 5014-28 53253 20.64 
= RONEN eS SIE a) ee 5,285. 4.79 Aber 290" 87.642 B40T 2e.o8 
GRAN Ee oan eg el ess @. 50-5 Halak 56s 280? 215-5654" 32-70% -23.84 
Group 5.—Kept at a Good Profit. 
i, 2 Soest aaa a 5,731 4.70 269 314 $57.00 $31.65 $25.35 
SUR fen ate aug ie) elise. 0 0. cons aha 1.919: Sto 299° B49 GT06 44.59 = 26.47 
rte acta ie as eyo ceo, oA hed abe 2bO 202 |. BAGS. 26S s  2T04 
Mey esate cotta cls, oo 6 a2 sc=. 5 Glos a ok OOD 34d: 3.83". 35.95 2227.88 
i OURS Ae & allie 8 ge Poe ee BATE Mee0es< 305 3850 ) GOST: —. 39442°29.87 
RTS ase wietailchs we 5 6 Bb ZO ee Oh ease Sok OL O0- 32:03.“ 29.87 
RRS en ate es 6) afin «are 6,407. 4.00 256 299 59.74 29.02 30.72 
OS Av eee T2985 4:50. Lobe. COOOL” GOs bon: + OtcOk o> eh. 54 
Ee Netpewin ote Shc 6:'65.0: 6 5» Buloss 4ilo 291-2 e400" 6404 » 2 32:50:>* 31 bt 
ene eis ok aia ns <0 Biosi Siete AD, OB. 81 GOO. oa oe hae OP 
POWER clots wee aged fete ee dies 4, 0 ROSOU 1-48 eOGy. Obl: Sa aOs Dawaoke - oe ke 


Table 8—Continued. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


Group 6.—Kept at a Very Good Profit. 


Milk Fat, Fat, Lbs.of Gross Cast cf ‘Profit 
No. of cow. 1D % Id. butter. returns. feed or loss 
DG Me re ae eos ie ater Rae ne hae ote 4.99. 278 . 224 “$58.01 - S24. 800 Soa. 
1S ERE Aad ae RR a SERN os 6,286 © 446°" 2803827 2 61S oh ee ee 
BO IR tic Woe cee Meare at a NS 6.549 4.62." 302)" 353)" 11.292 Sh eee 
BLA: Vs terres RiGhe Kee et Ek eae 6,581....4.76. . 818%": 366 .469:10° 7 “Sega ann ae 
esa es ee a LS ay co EE 7.615 4.855" .269. 430% T9305 BG-ab eee eee 
Ac SOE NORAD nar Mena SEP a 6,811 4.99. S338 26 3380-4 Ae 29.27 44.93 
Groop 7.—Kept at an Excellent Profit. 
DOS ip xis CORRS ease SU oR 10,151 3.68 874° 486. $87.98". $4177 14845.86 
TAS Mearns SRT Ia BASIC AIR Be Pa 8,949 . 4.52 404--> 472. 87.33 (4044) 46.50 
“nT AMDB ceaereie WA Rt fe aN AMIR LA ©4130. 4,745" 836« 93925" "08:30 oS ie eee 
BOUL ita Miva pk 2 eM Oke, ik 9272 4.01 S> SI B84) S SALT RS ea ee ee 
dt  aee pa , NA 6,501 5.46 855) 414- 82.20 4 8488-5. eae 
EF, er Seellik tea ese RUAN MMe H T'S A  TEOGR 2 10,059 3.79 381. 445 86.95 38.01 48.94 
BSE ys Goats yee ele See 7,397 4ATT 882 445. 838.717 ees see 
DA het any siete aati erin os dais aol Me 1,890. ALTO ST 432° SBiZ a eS i ee 
Table 9.—Record of Each Cow in Herd D for One Year. 
Group 1.—Cows Producing Less Than 200 fbs. Butter Fat. 
Lb.of Days 
Age, Dateof Milk, Fat, Fat, but- in 
No. of cow. yr. Breed calving. % tb. ~~ ter. milk. 
59g ar neg SRE stoic ale ween e 10-15-01 3,364 4.06 136: LG seo 
eS iE ae itaaee ahs 10. Native....:..3-.7-02 ~ 3,187 © 4.35 138) 35-1602 ae 
aT eee aa g8 MA, Oi 3° Native... d1- 1-01 4-°3,443° '-4.460 Wd eae 
A eae ayale. ara one's 8 (Gr: Jersey: 3- 1-01. 3,399. 4:58. 1b ee eee oe 
SEALE ADRS BRL PAC ROBERN ran gs ape Ae a 10-29-01 4,069 4 PD 2 hoe 197 «245 
SOB re oe ae aad ae edie tls vor aa ae tate 8-15-01 4,617 380 177 206 320 
Ay, Stee see ey 4° Nativec 3.420 7-24-02 22 301) 2490S) 18S 220 ee 
AT ARAN Seok nN RRR Pat Pls Wed eR et Pek 8-11-02. 4,389 3.61: 190 222 eae 
BOT oe alts ae aes, 7° .Gr. Holst. ; 5-28-02... 5,266. * 4:40 19S 2s 2a ee 
7 SRE SA Me CN 7 Native,... 10- 6-01 4°823' 4.07." 196 2229) Sie 
8S ae BRN SRS 7 .Gr: Holst. 4-13-02. 4,887. 4.04 © 197 4,230" 28 
Group 2.—Cows producind Less than 225 Ib. of Butter Fat. 
Ae witee sth uit 9. Native:. > ./- 38-23-02. 6,575)... 3.23. 212) sae 
PAU Ay toe ck oberon 5 -G@r. Holst, 12-)1-01.:, 5,257... 4.05 2a eee 
BB deen ca ates Rees 6 .Gr. §. H.. 8-24-01 5,449 3.99 DAT epi ce 
QO ce nce natae 7. Native... «.-) S- 1-02, 4.200.412. 2220s ete 
205 Ss treo er fh ugar. S. H.. 11-15-01. 4,958 4.51 = 228 261» 240 


a rr 


ILLINOIS DAIRYMEN’S ASSOCIATION. ei 


Table 9—Continued. 
Group 3.—Cows Producing Less than 275 ths. of Butter Fat. 


Lb. of Days 


Ag?, Date of Milk, Fat, Fat, but- in 

No. of cow. yr. Breed. calving. Ib. % Ib. ter. milk. 
ot DRS SES i Sa Se pe Ae ROD 3-16-02 5,505 4.19 230 269 267 
ee ea Ries See 5 Native.... 4-13-02 5,446 4.30 234 273 300 
je Pars 9 Jersey.... 12- 1-01 4,462 5.26 235 274 302 
2 pe ee a 8 Native.... 10-27-02 5,414 4.36 236 21D 305 
2) ae oe ee SE pee Aen ae 11- 1-01 4,796 5.00 239 279 340 
rie rie a Lig aa Aa ..° 10. Gr. Jersey «3-23-02 5,481 4.57 250 292 262 
See GEE a, 7 Native.... 10- 6-01 5,285 4.79 253 295 335 
j 5 Det ar ea ee 10 Native.... 1- 5-02 6,407 4.00 256 299 275 
PANG eS eek ia Ss « 10 Native.... 12- 8-01 5,201 5.07 263 307 305 
Se) etree ae: « 9 Native.... 2-23-02 5,500 4.85 266 311 < 253 


EGA elsla eratb et ah.sn 7. Gr. Jersey 4-13-02 5,731. 4.70 -269 314 300 


Group 4.—Cows Producing Less than 325 lb. of Butter Fat. _ 


DEO ers! gee is Gc Native. 27) 3223-09" “5.577 2 4:99 278. 884..55995 
De rare OoNative,.. 0. epee.) 0,286 2 4.4632 280: 2 327. 360 
aa ae RS ae, 5 eal a en eee eis $T24OT S551 fe) bi F485. 882° 209 
ALC | PR ae ee oa 8 Gr. Jersey 3-13-02 6,132 4.75 291 - 340. 309 
Biss» s icp yd teas oa, ja Native. 28.) 61209-1678 R 4 84S 999° 2 Ra 830 
ROG ie Be as go RSS T-04-01 7 919" 3.15. 9299 ° S49 B65 
1 NT me EE i. 2 Native.“ Stile 800-63. 6.549 ‘a 4:62) 4 302-3° 85S. 2..802 
PAN a en 11 ~Gr: Jersey 6-20-01 5,477 5.60 306 357 365 
ale re in fy "Native... . 3-35-02 6,581. 4.76" 313°. 866. «274 
ee Meera ee oe 10 Gr. Jersey 8- 4-02 7,199 4.36 313: 366 265 
Group 5.—Cows Producing Less than 405 fbs. of Butter Fat. 
ro ae aR ae BR ANALL Ves | oe BLO dG Sth ct 4.78. B96 y:. BEO si Dad 
TS, ae O. -NMative:. ... 10-20-01. 7.430. 42:71 386 4-392 > 350 
PRIN a oe 7 Gr. Jersey 11-17-01 6,501 5.46 355 414 300 
1 Se RS 6 Native.... 6-12-01 7.615 4.85 369 430 300 
cE aiey an aa eee S. Native... 12-.1-01.°° 7,890. 4.70 - 371 483. -275 
SEPA REUA ie be Be oNattyes is 106 B-0T NG 27S 40F 872" agg 386 
DRE ole seal Rts 5. 8 Gr. Holst. 12-1-01 10,151 .3.68 374 4386 316 
Py aay Sai Sasa ane 5 Holstein.. 9-22-01 10,059 3.79 381 445 365 
PRA ooh $240“ Gr- Jersey *°3-.9-02 6 °7,997': 4.97% © 889-445 1985 
DB 10° Gr--Holst. 14-15-02 8,949. 452° .404.. 472 995 


Report .of Herd “E.” 


This was a small dairy of seven cows, but each one proved herself to 
be a profitable animal. The herd consisted of grade Ayrshires, natives, 


Cut 20. Jennie, Herd E, Gave in One Year 4,449 ths. Milk; Average 
| Test, 5.01 %; 260 tbs. Butter; Net Profit, $35.17. 


and one grade Jersey; the average weight was 950 pounds. The cows 


were well fed and cared for during the test, and at the end of the year 
they were in good healthy ‘condition. No caked udders, abortions, or other 
mishaps came to this herd during the year and no cows were sold, for. 
every one in the herd gave the owner a good profit. Nearly all the cows 
‘came fresh the last of September and the first of October, and went 


, 


dry in August. It was a winter dairy. . . oe 3 ‘ 


In October and November the cows ‘received five pounds of bran, 


five pounds of corn meal, corn stover,,and.some pastures; 


. aT MANS aero Sete TO) Mean ak: ten eayee 
In December and to January 15 they received the following: 


é 


ILLINOIS DAIRYMEN’S ASSOCIATION. 173 
Ration 12. 
Dry Pro- Cartohy- 

Food stuffs. Lb. matter. tein. crates. Fat. Cost. 
Grano-gluten .............. Dib eueeemio) AGF 970. 305 2.2¢ 
To SS Sn 6.0 5.od par a 2.406 .204 5.4c 
(orneanwd cob.meal~.:..-..).. AiWia 3 40 176 2.400 VG 4.0c 
Pa a a 5.0 4.40 160 2.425 .050 2.5C 
Ser, occ we ae 10.0 5.95 1.70 3.240 070 2.0¢ 


Rages fer iar lett Loan PLA OTA 2 16.16" % 


This is not only a balanced ration but it contains a variety of food 
stuffs and is palatable. Palatability should always be considered in mak- 
ing up a ration for a dairy cow. 

From January 15 to March 1 the cows received the following ration: 
Six pounds of bran, three pounds of grano-gluten, five pounds of timothy 
hay, and all the corn stover they would eat up clean. ; 

In March and to April the 10th, they received 2.5 pounds of bran, 2.5 
pounds of grano- -gluten, five pounds timothy hay, and corn stover ad 
libitum. 

The first part of April the cows were turned out to rye pasture, and 
about the 15th of May were turned to blue-grass pasture. The herd was 
given no grain from April 10 to the completion of the year’s work. It 
might be said that the rye pasture was plowed and planted to corn—in 
other words, this farmer had a good pasture for a month by somply sow- 
ing his intended corn ground to rye in the fall. The cows liked the rye 


pasture SO, well that they cared nothing for grain when they were grazing 
in this field. . 


Milk, fb. Fat,% #£¥Fat, tb. Butter, tb. 


Best cow, Brindle ......... iA 7,828 A4t 0 846 403 
PaGgresiweOw. Star 6... eee 5,398 3.89 210 245 | 
Average record of entire herd. 6,474 4.19 271 317 


Brindle charged 39.1 cents to make 100 pounds of milk, and 8.8 rere 
to make one pound of butter fat. 


Star charged 54.4 cents to make 100 pounds of milk, and 13.9 cents to 
make one pound of butter fat. 


The average cost of production was 43.8 cents to make 100 pounds of 
milk, and 10.4 cents to make one pound of butter fat. 


174 ILLINOIS DAIRYMEN’S ASSOCIATION. 


—r——__—— wat ae 


Cut 21. Pet, Herd E, Gave in One Year 7,488 Tbs. Milk; Average 
Test, 4.56%; 398 tbs. Butter; Net Profit, $48.07. 


Brindle gave the largest profit, which was $49.97, and Star the least, 
which was $20.54. 

The average profit for each cow in the dairy was $35.80. 

There were no unprofitable cows in this herd, for the owner has 


always given considerable attention to the selection of his dairy animals. 


Table 10.—Showing Profit for Each Cow in Herd “E” for One Year. 


Butter Gross Costof Net \ 


Name of cow. Milk, tb. Fat, % Fat, Ib. tb. returns. feed. profit. 
Saree) Go sa eee 5398.4 3.89 210.42 245.49 $49.91 $29.37 $2054 
Medsmilis: eae. size 5,707.8. 4.09: 233.89. 272.87 . 55.23. - 238.48ees2G ie 
Line Back caiwy..c 6552.9 4.08 267.50 - 312.08. 65:54 ~.c0:60 5 joaee 
REMMI Cie te aoe 4,449.9 .5.01. 223.30 260.51 54.66 19°49 Soag 
Hiackey ewes se 7,896.7 3.55 280.44 327.18 65.94 - 30.69 35.25 | 
1 2-1 SR cee MPN gh MeN oa 7.488.9 4.56 341.95 398.94 77.44 29.37 48.07 © 
Pirindle! 3s gales tee 7828.7 4.41. 345.73 403.35 -80.63° 30.66 (49.97 


SEEGER, 5 TT iE 


ILLINOIS DAIRYMEN’S ASSOCIATION. 175 


Table 11.—Record of Each Cow in Herd “E” for One Year. 


Lb. of Days 
Age, Date of: Milk;> > Wat,, Fat, but- in 
Name of cow. jr. Breed. calving. Ib. % Ip.:) .2/ter:, milk. 

A Bees dete os» 10-15-02 « S,39R' 3.89 8 21005 (24a. S20 
Penne sc... 6 gersey ot. 1--8-02 <°4,449" 5:01. | (228 ./260")- 245 
Red Ellis ..... 6 Panett. 9-20-01 Vo, 10k |. ¢ 4000 2885. Sedan ree 
Pome Back >... ... 5 Native... °9-20-01°..°6:552: 4.08 -26T sid: 275 
eI Vea... 4 Native... 9-15-01: -’7,8960 3.65.) 280." 327 ©. 280 
NES ira tes. ss 8 Gr. A’sh’e 9-25-01 7,488 4.56 341 398 330 


it) 9 Gr. -A’sh’e 9-28-01 7,828 4.41 345 403 327 


Report of Herd.“".F.2’ 


There were fourteen full-blood Holstein cows in this herd that were 
tested; their average weight was about 1,050 pounds. A few of the cows 
that did not enter the test were disposed of before the end of the year, for 
they had already proved themselves to be inferior and unprofitable animals. 
Less than half the dairy was matured cows. The herd was well cared for, 
_ but they did not receive a very large grain ration during the year, for the 
owner thought it would be more profitable to make less milk and butter 
fat than it would be to buy feed for his cows; the price of all kinds of 
grain being so very high last year. 

The herd was kept in comfortable quarters, was in healthy condition 
during the test, and did a good year’s work considering the grain that was 
given them. ; 

The first period of the test the cows received a good ration which 
contained the following food stuffs: 


Ration 13. 


Dry Pro- Carbohy- 


Food stuffs. Lb. matter. tein. drates. Fat. Cost. 
Eg SES AS 4 3.54 516 1.604 136 3.6¢ 
CT 6 Og) > hi a 5 4.23 340 1,790 .085 2.5¢ 
Ce SEAS a ee + 3.56 368 1.892 .168 4.4¢ 
NNER os dy eof e Sisko a ws 10 5.95 170 3.240 .070 2.0c 
NIM ieee hte’ > sb va'e 6 a's \0,0 = 35 te ole 3.955 .245 3.5¢ 


Mele HMULSICNtS . 0.0 ... 6. 5. 24.59 1.709 12.481 .704 16.0¢ 


176 ILLINOIS DAIRYMEN’S ASSOCIATION. 


Cut 22...Check, Herd F, Gave in One Year 6,812 ths. Milk; Average 
Test, 3.16%; 251 ths. Butter; Net Profit, $19.30. 


This is a very good ration for it contains a variety of feeds and 
enough nutrients for cows giving good flows of milk. The dry grains and 
dry roughage are mixed and in about the right proportion to the amount of 
corn silage. It is, perhaps, a little deficient in protein for heavy milking 


COWS. 


The second period of the test the cows received no grain. The ration 
consisted of thirty-five pounds of corn silage, five pounds clover hay, and 
all the corn stover they would eat. Each cow shrank considerably in milk 
flow, and the average per cent of fat was less during this period. The 
cows received the following ration from the first of February until they 


were turned out to grass: 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


Cut 23. Maid, Herd F, Gave in One Year 5,979 ths. Milk; pNerSae 
Test, 3.34%; 233 ths. Butter; Net Profit, $17.95. 


Ration 14. 
Dry  Pro- Carbohy- 
Food stuffs. Lb. matter. tein. drates. Fat. Cost. 
Grano-Gluten “. 2.6 oes. cece 2 1.88 534 776 248 1.8¢. 


eRe he cia cia’a ai wsis’e'e so e010! OO Tit 015 3.955 245 3.5¢ 
RE TEAM eles on os o5e cceesee eh D 4,23 .340 1.790 .085 2.5¢ 
Orr StOVeD seal tee ees 10 5.95 170 3.240 .070 2.0¢ 


Total nutrients ...........- 19:37 ©1859 9-762. < .648 °° 9 8e 
Oat straw, ad libitum. 


This is a better ration than the one that was fed during the second 
period of the test, and there was an increase in milk flow and an increase 
in per cent of fat. The cows were turned out to pasture about June 19. 
The owner did not have enough pasturage to feed his herd entirely so the 


. 3 


177 


178 ILLINOIS DAIRYMEN’S ASSOCIATION. 


ration was supplemented with thirty pounds of corn silage a day. This 
ration was continued to the completion of the test. It is the belief of the 
owner that the cows would have given a larger profit if he had fed them 
more grain. While the above facts do not demonstrate that the herd would 
have been more profitable with better feeding, yet, judging by the individ- 
uality of each of the cows, better results might have been expected if more 
grain had been fed. The cows were certainly capable of giving more milk 
and butter fat than the records show, if they had received a better ration. 


Yearly Record of Best and Poorest Cow in Herd “ F,” and Average 
. for Entire Herd. 


/ 


Milk, Ib...: Fat, @.: Fat, ido butters. 


Best cow, Princess .............. peas 3.35 262 305 
Poorest: cow, Mitte on ies 3,461 3.19 110 128 
Average record of entire herd .... 5,846. BUS P. 194 224 


Princess, the best cow, charged 33.5 cents to produce 100 pounds of 
milk, and 10 cents to make one pound of butter fat; and Mittie charged 
62.3 cents to produce 100 pounds of milk, and 19.5 cents to make one pound 
of butter fat. ! 

The average cost of production was 42.9 cents to yield 100 pounds of 
milk, and 12.9 cents to make one pound of butter fat. 

Princess gave a profit of $32.63 and Mittie a profit of $2.75. 

The average profit for each cow in the dairy was $18.58. 


Table 12.—Showing Profit for Each Cow in Herd “ F”’ for One Year. 
Group 1.—Kept at a Profit. 


Butter Gross Costof Net 
Name of cow. Milk, Ib. Fat, % Fat, tb. Ib. returns. feed. profit. 


MTEC es 5 ois Bieta 2s 3,461.8 3.19 110.54 128.96 $24.33 $21.58 $2.75 
PIA die o's crete a's 4,386.4 339 149.05 173.89 34.41 22.66 11.75 
Joe’s Bride.:.:.... 6,136.7 3.00 154.32 180.04 32.31 20.47 11.84 
LOMA”... see o's 5,677.1 3.14 178.44 208.18 40.96 2785 138.11 
TION coach hwt etry aie eh ewlg 5,050.2 3.61 182.56 212.98 38.89 238.94 14.95 
1B Mea ee eee 5,979.1 3.34 200.12 233.47 44.22 26.27 17.95 
Group Sus Asks a at a Fair Profit. : 
Mutual .......... 5,586.5 3.25 181.82 212.12 $41.07 $22.11 $18.96 
ACDOGRS gcse) -ebuchneee = 6.812.6 3.16 215.79 251.75. 50.22 30.92 19.30 
Maud 552-65 ate wees 5,426.9 3.389 18436 215.08 42.54 22.66 19.88 
PADS tile rere oe eas 6,219.2 '3.53" 219.73" 256.35. 49.03 | 26/81 aie 


BehG oy s.0 dite =< Set pty 6,039.6 3.66 221.16 258.02- 50.03 27.52 22.51. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 179 


Group 3.—Kept at a Good Profit. 


. eee ce Butter Gross Costof Net 
Name of cow. Milk, tb. Fat, % Fat, tb. Ib. returns. feed. profit. 


Zur Beene N ks tarp dis: « 6,610.0 3.29 218.01 254.34 $49.58 $25.55 $24.03 
MOP es ss ey Ey OFL Bt B.220) 5 246.100 2B IT As bo.Ob ese. eee 


Sot.) a a 7,817.4 9 262.28. 305.99 58.88 (26.25 32.63 


Table 13.—Record of Each Cow in Herc “F” for One Year. 
Group 1.—Cows Yielding Less than 180 Lbs. of Butter Fat. 


Lb.of Days 
Age, Date of Milk, Fat, Fat, but- in 
Name of cow. yr. Breed. calving. Ib. % Ib. ter. milk. 
OS Se 3 Holstein.. 7-17-02 3,461 3.19 110 128 260 
PERG te is bis <-> « 4 Holstein... 12- 1-01 . 4,386. °3:39 149 173% 300 
woes Bride ...... 9 Holstein... 4- 5-02 5,136 3.00. 154 180 275 
Te ee ee 12. Hoelsteim.o: + 2-18-02 <6. B11 oly cel foes, Sue eos 
Group 2.—Cows Yielding Less than 205 Lbs. of Butter Fat. 

pL. Ck Ne 2 Molstein: 21-18-02 5. BSG) Sle CARE oO ei ASS 
PHOTIC S94 ieee ss oe 3" Holstein: ° 5-28-02) -5,050,. +: 3.61~> 1825 . 212.2 302 
A eS. 3 sHOlstein..” 12- 1-O1.-*95,426--.13:29>., 184.3215. 306 


fc ee ee ee ® Holstein.. 10- 9-01 5,979 3.34 200 233 330. 


Group 3.—Cows Yielding Less than 275 Lbs. of Butter Fat. 
in | SAE See #5 * Holstein... 1-23-02. 6,812. -3,16°. 215 (2514252 


TQ la Oe RI al 2 Holstein..- 1-31-01 > 6,610. 3.29 -218 254. 305 
Pan eS .:: 3° -Holstein.. 10-13-01 6,219 3.538 219 256 335 
TR a a 4 Holstein.. 10-11-01 6,039 3.66 221 258 334 
Fa Li a {. Holstein:. 10-14-01. ~ 7,641 — 3.22. 246.” 287. -, 336 
Princess 250... 4~Hotstein..” 8-26-01 7,81 To 3:35. ° 262°? 305. ~ S30 


Report of Herd “G.” 


There were only five cows in this herd at the beginning of the test 
and two of them were sold three months after the work began. The 
strange thing about the selling of these animals was that they were good 
cows, for they had averaged seven ane one-half pounds of butter fat a 
week up to the time that they were disposed of. The herd was not well 
fed or cared for, but did a very fair year’s work, notwithstanding. The 
cows were not kept in a comfortable barn, or one that was well cleaned. 
The dairy with this man was, so to speak, a sort of. necessary evil. 


180 ILLINOIS DAIRYMEN’S ASSOCIATION. 


The amount of grain and roughage that each cow consumed during 
the year was not kept, so there is no feed account reported. 


Table 14.—Record of Each Cow in Herd ““G” for One Year. 


. Days 

| Lb.of in 
Name of cow. Breed. Milk, tb. Fat, % Fat, tb. butter milk. 
SOT RAY Moone bo state ste ake Gr. Jersey... 3,644 3.96 144 168 . 275 
MMotiay oye oe spe 2 Natives oy a4 3,930 3.94 155 180 210 
LAC eae a a Native...... TOT 3.94 277 323 280 


Report of Herd “ H.” 

This herd consisted of eight native cows whose average weight was 
about 1,000 pounds. The cows were very ordinary animals and they did 
a very ordinary year’s work. The most of them calved in March, and 
were dry by the first of November, the owner not trying to make milk in 
winter. The barn in which these cows were kept was very poor, being 
cold and poorly cared for. The stock was often exposed to cold, rain, and 
snowstorms, and the frozen snow and ice was often removed with brooms 
from the animals’ backs. 

In March and April the cows received a small amount of bran and 
corn meal and about one pound of oil meal a day, with clover hay and 
corn stover. By May 15 the cows were turned into a pasture which was 
not very good, the greater portion of it being woods. They received in 
connection with pasturage about two pounds of bran a day, but this was 
not enough grain when the kind of pasture is considered. The latter part 
of July the cows were changed to a good clover pasture. 


Table 15.—Showing Record of Two Cows Every Seventh Week During 
Their Period of Lactation. 


Fanny 

Week ending. Milk, fb. Fat,% Fat, Ib. Butter, ib 
Moroh 24.5 iGny esse ke bane pees epee 22 6.16 TAR, 
ESE IED Pie issn ak: ua letane Ble aie baa bie a eee 4.3. 6.12 7.14 - 
Throats wise Gencaee be Genre aie praweiata erste win. Oa ae 4.0 3.37 —8.93 | 
August (25 ..... 08 6505 Be Skee oe 7.0 6.9 48 56 

Lily. . 

MSG 19. ys dices Ge nels eet 171 39 6.67 7.78 
PUI She ca Gen co eivia > © pagans ek ha cima oS 3.5 3.47 4,04 - 
AMEMBL O20 35 cells Haale emacs bia ewe ae 123.9 3.6 4.46 ~~ 5.20:°° 


Octoper 2. sate At ha Rata Tae hy aes 3 75.2 4.1 3.08 3.59 


ILLINOIS DAIRYMEN’S ASSOCIATION. 181 


_ These tables are good examples of the milk and butter fat yield of all 
whe cows at different times during the test. They clearly show that the 
-OWS were not persistent milkers. The individuality of the cows, the poor 
eeding which they received, undoubtedly caused the rapid decline in milk 
and butter fat production from one period to the next and their short 
geriod of lactation. 

The cows gave more milk and butter fat in the August test than they 
lid in July. This was probably due to the fact that the cows were taken 
rom a poor wood pasture the last of July and put into a good clover 
pasture. 


Yearly Record of Best and Poorest Cow in Herd “H,” and Average 
for Entire Herd. 


Milk, Ib. Fat,% #£Fat,tb. Butter, tb. 


BenLecow, dessie 207.080. 0 5,420 4.08 221 258 
Poorest, cow, Panny ............. 2,398 3.92 94 “LOS, 


Average record of entire herd .... 3,852 4.02 155 180 


Table 16.—Record of Each Cow in Herd “H” for One Year. 


Lb. of Days 
Age, Dateof Milk, Fat, Fat, but- in 

Name of cow. yr. Breed. calving. Ib. % Ib. ter. milk. 

PN see ose Seaya'ai we oe Native... 3-20-02 2,398 3.92 94 109 195 

UREN so aie cece 2 Native... 3-31-02. 2,843 4.31 122 143 230 

Bess ........... 4 Native... 2-20-02 3,895 3.70 144 168 240 

Bae ie eee. 2 ee Native. ..> 3-25-02... 3,937 ~ 3.80... 149 :: 174° <= 225 

Liza ............ 5 Native... 3-13-02 3,980 4.07 162 189 230 

Reddie ......... 6 Native... 1-21-02 3,848 4.23 163 190 285 

SME aaa 7 Native... 3-23-02 4,498 4.07 183 213 215 
WOAGEY ca Sok clas 3: 5 


Native... 3-22-02 5,420 4.08 221 258 216 


It is perhaps well to compare the performance of eight of the poorest 
cows as well as eight of the best cows kept in different herds, and also 
compare the average production and profit of each herd tested. This is 
done to show the great differences, even among the poorest and best cows, 
and also the difference in production and profit between herds of cows 
kept upon the farms of Illinois. 


182 ILLINOIS DAIRYMEN’S ASSOCIATION. 


Table 17.—Comparing the Performance of the Poorest Cows Kept in 


Different Herds. 


Net Costof Costof 
Milk, Fat, Lb.of profit 00-3D gd ID 


Cow. Herd. Ib. % putter. or loss. of milk. of fat. 
Ne eT ee ae “A” 1482 3.97 68 $—*17.83 $2.07. 52.2¢ 
Harrison ©... 7.3 2 Hcy). 9791 - 3.96 126 > — Ee ee 
Red: Bird eee “Ber 94974 304 176 eee 
Natet AU area “TD”: 8,399". 4:58) 481) Soke ae ee 
Mithion VAL wo eee eR? 93.461 >. 349 128 2.75 2 62 Ste 
Siar civeusctodn?, Hee “RH” 5.398 3.89 245 20,54 . .b4  18.9¢ 
IOPSEV A Oe a “q 3°R44 73.96. 168 Pie 


[Sh 1b th Seba git a tee oe SH fe OB. Oa. LOG 


* This is estimated on the basis that it took 140 Ibs. of butter fat to 
pay for teed. 


Table 18.—Comparing the Performance of the Best Cows Kept in 


Different Herds. 


Costof Costof 
Milk, Fat, Lb.of Net 100 tb. 1tb. 


Cow. Herd. Ib. % putter. profit. of milk. of fat. 
JOMSOY flow «6. ne es ee he Ox 5,498 4.48 287 $34.77 239.76 6.6¢ 
INOGe)4T WL Cece ree 7,890" 40 - 2432 BEB ree 1.5¢ 
Brindle ..... Bil Sia Ok “Hh”? 7,828" ©4.41 -403— 49.97 Sse 8.8¢ 
PINCESSe et ae iartres cs we “Re 7817. 8.85). 305... 32:68) aoe ae 
Spotty No. j Cap genie eee ree “B” 27,711 -3.20 =288.. 2532. 
DIO Ali ais bi locts P eee A” - 6,145 3.63 260 *18.40 SOFC! “iTS TS 
TOON ci sete cease toate otek AE TOO, BAA aes | 
JESSIE Hs... 040 bee e cee ees oe 05420. 408 os 258 


* This is estimated on the basis that it took 140 Ibs. of butter fat to 
pay for feed. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


183 


Table 19.—Comparing the Average Perfcrmance of All the Cows in 


Each of the Herds Tested 


+ Net Cost of | Cost of 

‘Lb. of profit 100 Ibs. 1 fb. 

Herd. Milk, Ib. Fat, %. butter. or loss. of milk. of fat. 

S40 ee a 3,361 3.55 139 $ 4.54 92.5¢e 25.8¢ 

LL Se ann See 5,360 B.52 220 ji 57.0¢ 16.1¢ 

a ORE SES oa 4,942 3.90 224 16.22 55.5¢ 14.2¢ 

Lc ONG iat ee ae 5,846 S02 227 18.58 42.9¢ 12.9¢ 

4 SOS 5,911 4.45 306 26.64 54.9¢ LSC 

Te gt ly 3 0 i ai 6,474 4.19 alt 35.80 43.8¢ 10.4¢ 
Perret eye. 4,865 3.95 224 | 

PAL erties. 33852 4.02 180 


Table 20.—Comparing the Results from the Six Most Profitable Cows in 
Herd “‘D” with the Results from Five Other Herds. 


No. of cows. 
in herd. Lb. milk. Lb. butter. 


50,669 
94,126 
107,217 
84,014 
45,322 
81,845 


2,644 
3,899 
4.400 
3,823 
2,220 
3,178 


Total 
profit. 


$296.97 
242.41 
275.90 


250.63 
260.15 


This table simply shows that a few good cows will yield a greater 


profit than large herds of unselected animals. 


It was found in herd 


“1” that fifteen of the best cows gave a profit of $61.94 while the other 


thirty-two cows gave a profit of only $600.24, or, the fifteen cows gave the 


owner $51.70 more profit than the other thirty-two cows. It shows very 


clearly that it is far better to keep a few very good cows than large herds 


of ordinary cows. The work is less and profit larger. 


We will now listen to Prof. Haecker, of Minnesota. 


184 ILLINOIS DAIRYMEN’S ASSOCIATION. 


By the Secretary.—I asked him about coming to the dairy barn in the 


judging of cows and he agreed to come, and then he said there was 
nothing more tonight. I was out this afternoon when he was talking and 
supposed he finished, and had in mind only the fact he was not on the 
program this evening. 

By the President.—He has kindly consented to be with us through- 
out tomorrow when we will have a chance of listening to him. 

We will now listen to Prof. Fraser of our own college. 


DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT 


"By W. J. Fraser, M. S., Chief in Department of Dairy Husbandry, 
University of Illinois: 


The Department of Dairy Husbandry, of the Illinois Agricultural Ex- 
periment Station, has for the past six years been investigating the dairy 
conditions of the state. The results show that in some particulars the 
conditions are ideal while in others they are far below the proper stan- 
dard. From a sanitary standpoint there is need of improvement in many 
of the dairy practices not only in Illinois but in all parts of the United 
States and, in fact, in all countries of the world. | 

Dairy products are not consumed to the extent they would be were 
it not for their too frequent poor quality. Under existing conditions it is, 
in many places, almost if not quite impossible to obtain on the open 
market any really good butter or cheese. It is also difficult to obtain 
milk that is produced in such a manner as to make it a safe.and whole- 
some food for infants and invalids, if indeed for healthy adults. When 


milk is ordered even at our best hotels and restaurants, dirt is frequently 


found at the bottom if it is allowed to stand for a short time. This is not 
appetizing to say the least and many persons who like milk now use as 
little as possible on account of the careless manner in which it is produced 
and the fear that it may contain dirt if not disease germs. ) 


ILLINOIS DAIRYMEN’S ASSOCIATION. 185 


The commercial value of dairy products is determined very largely by 
their flavors and odors. They are usually judged by the smell which is - 
so extremely delicate that it takes but an exceedingly small amount of a 
substance giving off a bad odor to make the product of low or inferior 
quality. No food is more susceptible to defects or more subject to con- 
tamination than dairy products and yet the protection of their purity until 
they reach the consumer is nothing more nor less than cleanliness. This 
would seem to be a simple matter yet it is one greatly neglected, but when 
faithfully performed will more than repay the efforts made. 


Many people when handling milk seem to forget that they are deal- 
ing with food products. There is a tendency for certain unfortunate prac- 
tices to invade the dairy business. If filth is allowed to get into milk or it 
becomes tainted at any point of its production, no amount of care either 
before or after-can make amends for the difficulty. A man may be careful 
and correct in all of his dairy operations but one, and yet this one be the 
cause of his producing a low grade product. This one mistake not only 
injures his product but the dairy market as well. This being true, it is 
clear that the greatest care should be exercised in every step of produc- 
tion, manufacture, and delivery of dairy products to the consumer. Only 
those dairymen who exercise such care can hope to secure the trade of 
people who desire a product of superior quality and are willing to pay an 
advanced price. 


The real foundation of the whole dairy business lies in the milk pro- 
ducer. The chief necessity then in improving the dairy conditions is to 
give the producer such a knowledge of the right methods of handling and 
caring for milk that he will not only see the necessity for such methods 
but may also know how best to accomplish this purpose. 

Some dairymen think if they do not get a good price for their milk at 
. the creamery that the fault lies with the creamery; but the patrons 
produce the butter, the creamery only separates it. Patrons should not 
forget that the interest of the creamery and their own are the same. 
Dairy education has benefited creamery operators more than it has the 
patrons. The statement was recently made by one of our best informed 
dairy and creamery men that—“ Milk does not come to the creamery in so 
clean a condition today as it did twenty years ago.” Before the day of 
the separator, milk was not accepted unless it reached the creamery in 


186 ; ILLINOIS DAIRYMEN’S ASSOCIATION. 


fairly good condition. Now, if it is not sour enough to clog the separator, 
it is received at the weigh-can of many creameries. When every man 


made his own butter on the farm and sold it himself, he came into closer . 


touch with the trade and was more particular about the cleanly methods 
of its production. Since the creamery has come in between the milk pro- 
ducer and the butter market there is a tendency to become more careless 


in the production of milk. When milk is delivered in poor condition at a -~ 


creamery or cheese factory, no butter or cheese maker, however skilled, 
can make the best product from it. If all of the patrons but one bring 


milk that is clean and in good condition, the man bringing dirty milk spoils” 


the whole. 

The condensing factories have been the greatest factor in raising the 
standards of milk production upon the dairy farms of the state. They 
make certain requirements in regard to the methods used in the produc- 
tion of milk delivered at their factories and have inspectors to see that 
their instructions are carried out. . 

The particular points touched upon in this bulletin are the ones found 
to be most commonly at fault in actual practice. The object of this bulle- 
tin is to show how these may be remedied and to point out the essentials 


of good dairying. It must not be inferred, however, that the Experiment 
Station recommends expensive buildings and equipment in the production > 


of clean sanitary dairy products, for these are not essential. It costs little 
more to be clean than unclean. It does, however, require a little more 
labor. 


Location of Barn and Care of Yard. 


In the production of clean milk no one thing is of more importance 
than keeping the cows out of the mud. Many yards into which dairy cows 


are turned each day for their drink and exercise, are knee deep with mud | 


and manure during the winter and spring, if not nearly the entire year. 
In summer when the cows are on pasture they would keép comparatively 
_clean were they not obliged to. wade through a filthy yard in going to the 
stable. A 


In locating a dairy barn care should be taken: to have a gentle slope 


from the barn in at least one direction, affording a good natural drainage 
for both barn and yard. If the barn is already built and poorly located, 


Se 


[ILLINOIS DAIRYMEN’S ASSOCIATION. 187 


draining and grading will do much to remedy the evil. In most cases it 
would take but a small amount of labor with plow and scraper, when the 
ground is in suitabie condition to handle, to gtve the surface of the yard a 
slope from the barn sufficient to carry off the surface water. Even if dirt 
has to be hauled in from outside the yard to accomplish this it will not be 
| expensive. The drainage alone under a yard is not sufficient, as the 
tramping of the cattle soon puddles the surface, preventing the water from 
passing down to the tile. 


After the grading is done the yard should be covered with eravel or 
cinders. By putting the coarser in the bottom and the finer on top a good 
hard yard can be obtained and at a comparatively small expense where 
material of this kind is available. If this cannot all be done in one year, 
it is of the utmost importance that a beginning be made by grading and 
graveling a portion of the yard next the barn, so that the cows may have 
some place on which to get out of the mud and filth. By grading a part 
of the yard each year and applying a thick coat of gravel or cinders to the 
graded part, the entire yard will, in a few years, be in good condition. 
When gravel does not contain enough clay to pack hard, a small amount of 
clay should be mixed with the top layer. It will then form a firm surface. 


A portion of the yard should be bedded, thus affording the cows a 
place to lie in the open air on pleasant days. If straw is scarce the 
cleanest of the soiled bedding from the stable will answer for this pur- 
pose. When the straw and manure on this bedded portion of the yard 
becomes too deep and soft it should be hauled into the field and the bed- 
ding commenced again on the solid ground. 


It is advisable to haul the manure directly to the field from the barn, 
put if this is not feasible it should be removed at least 100 feet from the 
barn. In no case should it be allowed to accumulate against or near the 
dairy barn and no swine pen should be nearer than 200 feet on account of 
the odors being readily absorbed by milk. 


Cleanliness in Milking. 


To determine definitely the amount of filth that gets into milk during 
the process of milking and how much this can be lessened by -washing 
the udders the following work was done: 


S ASSOCIATION. 


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ILLINOIS DAIRYMEN 


188 


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ILLINOIS DAIRYMEN’S ASSOCIATION. 189 


It was determined after several trials with three different milkers 
on thirty cows that it requires an average of 414%4 minutes to milk a cow. 
A glazed dish eleven inches in diameter, the size of an ordinary milk pail, 
’ was placed in the top of a pail and held under a cow’s udder in the same 
position as when milking. For 41% minutes the milker then went through 
motions similar to those made in milking but without drawing any milk. 
The amount of dirt which fell into the dish during the operation was, of 
| course, approximately the same as would have gone into the milk during 
the milking proces. The dirt caught in the dish was then brushed into 
a small glass weighing tube, the udder washed and the process repeated. 
The dirt which fell from the washed udder was also carefully brushed into 
a weighing tube. Both tubes were then placed in a desiccator and after 
drying twenty-four hours were accurately weighed on a chemical balance. 


Sixty trials were made at different seasons of the year. With udders 
that were apparently clean it was found that an average of 3% times as 
much dirt fell from the unwashed udders as from the same udders after 
they were washed. With soiled udders the average was 22 and with 
muddy udders the average was 94 times as much dirt from the unwashed 
udders as from the same udders after washing. 


Barn and Stables. 


Costly barns or stables are not essential to the production of clean 
milk or to the maintenance of a dairy herd at its highest efficiency. To 
obtain the best results it is important, however, that the cows be kept 
comfortable at all times. To do this there are several essentials with 
which a barn must be provided. It must have a roof that does not leak; 
sides that do not allow the wind to blow through; and doors that will, 
close tightly. oo ) 

Many barns are not provided with any system of ventilation whatever, 
as but few dairymen realize that pure air is just as essential to the eco- 
nomic production of untainted milk as is the feed a cow consumes. Diges- 
tion and assimilation, like the burning of coal but if the drafts are kept 
combustion. The stove may be filled with coal but if the drafts are kept 
tightly closed the coal will not burn, as sufficient oxygen is not provided. 
Neither can a cow’s feed be properly digested and assimilated without an 


190 | ILLINOIS DAIRYMEN’S ASSOCIATION. 


abundance of oxygen, and unless this is supplied a great waste of food as 
well as impaired health of the cow will result. 


Much has been said about the number of cubic feet of air space that 


should be allowed for a cow, but this is of little consequence in compari-. 


son with the more important question of ventilation, or change of air. In 
order not to get a greater degree of impurity in the air than is permissi- 
ble with good results each cow should be supplied with 3,540 cubic feet of 
air per hour. The size of the ventilating flues to be provided will depend 
upon the number of cows in the stable. About four square feet is a good 
size for a ventilating flue and if so constructed as to cause the air to travel 
300 feet a minutes this will furnish ventilation for twenty cows. Two 


flues this size would be sufficient for forty cows and five would be required ~ 


for one hundred cows. 


To be sanitary a dairy barn should be whitewashed at least once a 
year. An interior with a few boards laid overhead at irregular intervals, 
with hay hanging through and with the sides in no better condition, 
cannot be properly whitewashed. The ceiling should be tight, excluding 
all dust and chaft from above, and sides smooth, thus affording a firm 
surface to which the whitewash can cling. 


To be sanitary a barn should be whitewashed at least once a year. 
It is not necesary to ceil the barn with surfaced lumber, in fact, the white- 
wash will adhere better if the surface is not too smooth. The boards 
must, however, be reasonably clean before the whitewash is applied, 
otherwise it will be of little use, for it will soon shell off with the filth ; 
and besides this, filth simply covered is uot removed. 


Whitewash is one of the cheapest disinfectants and can be easily and 
rapidly applied with a spray pump. It must be carefully strained before 
, using in the pump as any lumps will clog the spray nozzle. 

A cement floor is the most sanitary for a cow stable and when put 
down it should be left rough under the float to prevent the cows from 


slipping. An objection often made to cement floors is that they-are cold. 


in winter, but as.the temperature in a dairy barn should never get below 
40 degrees F. this objection is largely overcome, if the cows are properly 
bedded. When a plank floor is used it must be renewed as fast as it 
wears or rots out. 


ILLINOIS DAIRYMEN’S ASSOCIATION. IO] 


It is of the utmost importance in keeping cows clean that the plat- 
form on which they stand be of proper length. If it is too short the cows 
cannot lie down comfortably and if too long the droppings will fall on the 
rear of the platform and the cows will become soiled when lying down. 
AS COWS vary in length the platform should be longer, from the manger tw 
the gutter, at one end of the barn and gradually taper to six or eight 
inches shorter at the other end. When large herds are kept the platform 
on one side of the barn may be longer than on the other side ana the cows 
arranged accordingly. A still better arrangement is some form of mova- 
ble manger so that the length of the platform can be adjusted to suit eacn 
individual cow. With this arrangement all can be lined up on the gutter, 
which will be a great help in keeping the cows clean. 


The Care of Milk. 


As soon as it i§ drawn milk should be removed.from the stable to a 
place provided for the purpose and there aerated and cooled to 50 or 60 
degrees F. This should be done either by setting the cans into a tank of 
cold water and stirring occasionally or by passing the milk over a cooler. 
The latter method is to be preferred if the cooling can be done in a pure 
atmosphere free from dust. It is of great importance to have a small milk 
house or some clean room away from the odors of the stable In waich to 
care for milk. 

The sooner milk is thoroughly cooled after it is drawn, and the lower 
the temperature to which it is taken, the better. Bacteria that get into 
milk during the process of milking develop very rapidly so long as milk 
remains at about the temperature at which it was drawn, but as soon as 
cooled to 60 degrees they cevelop slowly, and if cooled to 40 degrees their 
action is almost entirely stopped. Milk cooled to this temperature as 
soon as drawn and held there will remain sweet and in good condition 
much longer than if ccoled to only 70 degrees or 75 degrees. 


4 


Care of Dairy Utensils. 


One of the first essentials in keeping dairy utensils clean is to have a 
smooth surface. This fact should be kept in mind when purcnasing, and 
if all seams are not flushed smooth with solder this should be done. As 
soon as the tin is worn off on the inside, exDosing the iron, the utensils 


e 


192 ILLINOIS DAIRYMEN’S ASSOCIATION. 


should be discarded, for they cannot be properly cleaned when in this con- 
dition. All utensils should be washed as soon as possible after using, 
since the longer the milk remains on them the harder they will be to clean. 
They should first be rinsed with lukewarm water to remove the milk, then 
washed with hot water and soap or some alkali, and scalded with boiling 
water, or with steam if it is available. Cans should never be tightly closed 
when not in use and should be placed on a rack in an inverted position so 
that dust cannot blow into them. If possible they should be placed where 
the sun will shine on them as that will do much toward keeping them pure 
and sweet. 


Bottles used to deliver milk for direct consumption must be taken to 
the dairy after each using and thoroughly washed and sterilized to kill 
all disease germs. If this is not done disease may be carried from one 
house to another by means of the bottles. The practice some dairymen 
have of bottling milk in the wagon on the route, using bottles collected 
from the houses just visited, cannot be too strongly condemned and should 
be prohibited by law. 


The Feed of Cows. 


Sudden changes of feed should be avoided, especially if very marked, 
as in changing from dry to green feed. Special care is required when 
cows are put on pasture in the spring and when first turned on rye or 
clover. Only a small quantity of green feed should be given at first, the 
amount being increased as from day to day the dry feed is reduced. If 
care is not exercised at such times the cow’s system is likely to become 
deranged and the milk will then have a peculiar, disagreeable odor, but if 
this method is followed the system gradually becomes adjusted to the new 
conditions and no bad results follow. 


When feeding turnips or cabbage the difficulty is frequently experienced 
of having disagreeable odors in the milk. This difficulty may be largely 
if not-entirely avoided by feeding after milking rather than juSt before, as 
the peculiar odor produced by these feeds will then leave the cow’s sys- 
tem before the next milking time. 


: 
: 
: 
: 
: 


—— ee 


ILLINOIS DAIRYMEN’S ASSOCIATION. 193 


Creamery. 


The location of a creamery should be such as to insure good drainage. 
The ground surrounding it should be seeded and the road graveled that so 
far as possible dust may be prevented from blowing into the building. 
Cleanliness at a creamery should prevail without and within, not alone 
because neatness is essential to the production of the highest grade of 
butter, but also because of its effect upon the patrons. Every creamery 
should be a nucleus for high standards in dairying. The creamery opera- 
tor cannot expect his patrons to bring clean milk properly cooled and cared 
for if the creamery is in a neglected condition, as it would be evident that 
under such circumstances all care on their part would be lost. 

Every creamery, cheese factory, dairy, or milk depot should have the 
floor, and the walls to the height of at least three feet, of some imper- 
vious material. Cement makes the best and cheapest floor when properly 
laid. Faulty cement work can only be remedied by replacing with another 
fioor. 


To carry off more readly the water, the floor should pitch to the gut- 
ter. The distance to the gutter should not be more than twelve feet; if 
it is greater the water will not be carried off rapidly enough. The gutter 
should pitch to the sewer which should be well trapped and constructed 
of glazed sewer tile for a distance of at least two hundred feet from the 
building. At the end of the glazed tile a silt basin should be built of brick, 
stone, or cement, and ten or twelve inch porous tile laid from this into 
some well drained ground. From the large tile small laterals should be 
laid; the number and length needed will depend upon the amofht of water 
to be disposed of and the character of the ground in which the system is 
laid. If the system is put in and found to be inadequate it can easily be 
extended by putting in more laterals or making them longer. 


If the ground is naturally wet the system can be made much more 
efficient by laying the tile among these to drain the ground, never getting 
closer than ten feet to the porous tile carrying the sewage. Much of the 
‘solid material in the sewage may be prevented from getting into the por- 
ous tile by frequently cleaning the silt basin. 


When no siphon is used between the silt basin and the porous tile 
there is a slow continuous flow of water into the tile which would seep 


194 ILLINOIS DAIRYMEN’S ASSOCIATION. 


—_— 


out into the ground near the silt basin and deposit the solid material in 
the tile close to the basin. When a siphon is used large quantities are 
carried over at one time, thus taking the solid material farther down into 
the porous tile. In time the tile nearest the silt basin will be come filled 
up with solid material and may have to be cleaned out, but if large tile are 
used and the silt basin kept clean this system will prove satisfactory. 

By the President.—There are one or two matters I would like to 
mention tonight. . 

Tomorrow morning at 8:15 there will be a meeting and Prof. Fraser 
will have charge of it, and Prof. Haecker will do the talking. 

Another matter is, I think we ought to have a business meeting 
tomorrow morning at 10 o’clock. We have seen machinery hall quite a 
little, and we will have the committees’ report at 10 o’clock, for a regular 
session. 

We have quite a little on the program for the afternoon and they 
will all take time. It seems to me we have taken enough time for 
machinery hall to have a business session. I would like a motion to that 
effect. 

Mr. Glover makes the motion that this Association meet tomorrow 
morning for that purpose. Seconded. Carried. 

We stand adjourned_until 8:15 tomorrow morning. 


Thursday Morning, January 8th, 1903 


By the President—I see we have a quorum present. so will come to 
order. 

The first business we will do this morning is to listen to.a report 
from the Committee on Resolutions. 

By Mr. Caven.—The other members of the committee have gone 
home and left these resolutions with me. 

Report of the Advisory Committee of Bill known as 315, by Irvin 
Nowlan. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 195 


Outline for a bill to secure adequate dairy inspection and for other 
purposes. 
1. The present Pure Food Commissioners’ law to be repealed. 


2. A commission be formed to consist of seven members to serve 
without compensation, except necessary expenses; one to be selected by 
each of the following organizations: State Dairymen’s Association, State 
Live Stock Breeders’ Association, State Horticultural Society, State 
Grocers’ Association; two members to be apointed by the Governor, one 
from each of the two leading political parties of the State, and the State 
‘Veterinarian. Said commission to select some competent person not a 
member of the commission, with a salary of $2500 per year, as an execu- 
tive officer, who shall have charge of the office and conduct the inspection 
service under the supervision of the Board of Pure Food Commissioners. 

Resolved, That we appreciate the good work done along dairy lines 
by the Agricultural College under the small appropriation of $5,000.00 
made two years ago in bill known as House Bill No. 315, and that we ask 
the present legislature for an appropriation of at least $15,000.00 a year 
for the purpose of continuing investigation along dairy lines. 

Anticipating an appropriation from the legislature, it is necessary 
that this body take suitable action for the continuation of an advisory 
committee, and we recommend that such a committee of five be appointed 
by this body. Two of said committee to hold office for one year, and 
three for two years. In order to secure the needed appropriation, we 
recommend that the President of this Association appoint a committee 
of two to confer with the other allied agricultural organizations named 
in House Bill No. 315 for the purpose of preparing a new bill.to be pre- 
gented to the present legislature, and using all influence in securing an 
appropriation in accordance with the provisions of said bill. 

Resolved, That we appreciate the good work, as we have seen it 
here, of the Agricultural College. It is providing in agriculture the prac- 
tical education so greatly needed in all lines of industry. We are glad to 
learn that the student can come here for any length of time he may elect, 
and stay as long as his circumstances may permit and study what he may ° 
think will most benefit him. We hope to see this policy extended. In 
the Dairy Department we hope for further work in lines now followed and 
which have given such excellent results, and we especially urge that the 


. 


196 ILLINOIS DAIRYMEN’S ASSOCIATION. 


——— 


Dairy Manufacturing Division receive due appropriation to carry on 
experimental work in that line, and also to provide for appropriate field 
work among the creamerymen, miikmen and cheesemakers, for a period of 
at least thirty days per year. 


Resolved, That we renew our allegiance to the National Dairy Union, 
and take a new resolve to aid the organization in every way we can. 
Since our previous convention at Freeport, the new oleomargarine law 
was passed, it becoming effective July 1, has been long enough in opera- 
tion to show the benefit of driving the fradulent selling of oleomargarine 
out of the market that rightfully belongs to pure dairy products. We 
want to see the fight against the fraud continued until no one who wants 
butter will be deceived by-having oleomargarine palmed off on him as 
that article. For this victory we thank Ex-Gov. W. D. Hoard, president, 
and C. Y. Knight, secretary of the National Dairy Union. We thank also 
the other workers and hope there will be no weakening anywhere of dairy 
strength in this contest for justice to the great dairy industry. We ap- 
peal to the creamerymen of the State to make the pledge of support the 
National Dairy Union is asking, and to all dairymen and others interested 
in dairying to aid in this fight as the leaders may request, for they will ask 
for nothing but that which is necessary and right. 

Resolved, That we again endorse HE. Sudendorf, of Clinton, Illinois, 
to have charge of the Dairy Department at the Louisiana Purchase Expo- 


sition in St. Louis next year. Mr. Sudendorf’s wide acquaintance among - 


creamerymen and dairymen of the country, all of whom are his friends 
and know his ability; his years of experience in getting together the dis- 
plays and directing the business of the National Creamery Buttermakers’ 
Association; his ability to make and keep friends; his honesty and fair- 
ness make him the ideal superintendent of a great department that will 
justly represent the immensity of the dairy industry of this country. We 
who know Mr. Sudendorf know that he can get together a satisfactory 
display, and one of which the dairy interests will be proud. We believe 
there is no other man in this country so well fitted to have charge of the 
Dairy Department. EAS 

Resolved, That we express thanks to W. D. Collyer, of Chicago, in- 
spector of dairy products under the Department of Agriculture, for his 
services in scoring the butter and cheese entered at this convention. 


ee. ye 


ILLINOIS DAIRYMEN’S ASSOCIATION. 197 


Resolved, That we thank the railroads in the Central and Western 
Passenger Associations for the reduced rates given us for this meeting. 
There have been some misunderstandings, but we believe it can all be 
straightened out without losses. 

Resolved, That we thank Mayor Muliken, of Champaign, and Mayor 
Glover, of Urbana, for their kind welcome, and the citizens of these twin 
cities for the assistance they have freely given us. We have had a val- 
uable convention, if not so largely attended as others of late years, and 
we hope we have done this community some good. : 

Resolved, That we thank Dean Davenport and others of the Illinois 
Agricultural College for the assistance and help in making this meeting 
a success. We also thank the speakers on the program who have given 
us valuable papers that will influence for good not only those present at 
this convention, but the thousands who will read our report of this con- 
vention. 

Resolved, That we thank the creamery and dairy machinery and 
supply houses represented in the exhibit here, and thank also the gentle- 
men who represented these houses. The latter have contributed liberally 
to help our association, and their representatives can always be depended 
upon to work for the good of the Association. A good share of our suc 
cess is due to their efforts. 


By the President.—You have heard these resolutions. How do you 
wish to take them up? 

Mr. Sawyer.—I move they be adopted as a whole. 

Seconded by Mr. Campbell. 


By the President.—All in favor say “I.” Contrary— 
Unanimously carried. 


By the President.—We will now listen to the Committee on Nomina- 
tions. ) 


Report read by Mr. Caven, Secretary, for Mr. Long. 
For President—Joseph Newman, Elgin. IIl. 


For Vice President—Irvin Nowlan, Toulon, Ill. . 


198 ILLINOIS DAIRYMEN’S ASSOCIATION. 


————————— 


For Directors— 
Joseph Newman. 
Irvin Nowlan. 
G. H. Gurler, DeKalb, III. 
J. R. Biddulph, Providence, Ill. 
| John Stewart, Elburn, Il. : ' 
John Coolidge, Galesburg, Ill 
L. A. Spies, S. Jacobs, Ill. 

By the President.—What will you do with this report on nominations? 
There is a change in the directors. What will you do in regard to the 
nominations? 

Mr. Campbell.—I think we ought to reach out down into Egypt, and ~- 
they will bring members up with them. I don’t think Northern Illinois 
ought to absorb all the offices. . 

By the President.—The majority of them are below the center of the 
State. 

Mr. Campbell.—I move they be adopted. 

Mr. Glover.—Second the motion. 

By the President.—It is moved and seconded that the report be 
adopted. What will you do? All in favor say “I.” Contrary—? 

Unanimously voted. 

By the President.—Shall it be by ballot or the Secretary cast the 
ballot if you wish these parties elected. 

It is moved that the Secretary cast the ballot of the Association for 
the officers named in the report that has just been adopted. Are you 
ready? All in favor say “I.” Contrary— ; 

It is adopted and carried. The Secretary announces that he has cast 
the ballot, and these gentlemen are elected as read for the ensuing year. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 199 


PROTEIN REQUIREMENTS. < 


By T. L. Haecker, Professor of Dairy Husbandry, Minnesota 
Dairy School. 


Heretofore our investigations in milk production have been conducted 
along popular lines to determine the yields of milk and butter fat from 
various types of cows, cost of production of milk and butter fat, with a 
few trials, comparing different food stuffs under methods and feeding 
standards generally employed by our leading teachers, breeders and 
feeders of cattle, without question as to whether the feeding standards 
were based upon mere theoretical deduction or whether they were based 
upon careful, practical demonstration. American literature dealing with 
feeding domestic animals is largely based upon the teachings of Dr. Emil 
v. Wolff, an eminent German scientist who, in 1864, published his investi- 
gations on the kind and amount of nutrients actually needed by domestic 
animals in making growth, maintaining the animal body and returning 
animal products without waste of any of the nutrients. In Wolff’s formu- 
lated feeding standards are given in great detail the alnount of organic 
matter and digestible nutrients needed by animals at various, stages of 
growth and the amounts needed by the mature bovine in meat and milg 
production. As an illustration, that required by a cow in milk, weighing 
1,000 pounds, was fixed at 24 pounds of dry matter and of digestible nu- 
trients, 2.5 of protein, 12.5 of carbo-hydrates and .4 of ether extract or 
what is commonly termed fat. Some scientists have objected to pre- 
scribed fixed rules for feeding, because animals vary so much in feeding 
power and productive capacity and to meet this objection Dr. C. Lehmann, 
of the Berlin Agricultural College, in 1897 modified the Wolff standard by 
substituting dry matter for organic matter and varies the digestible nu- 
_ trients according to the daily flow of milk. The wisdom of such a change 
is obvious, for a cow yielding 22 pounds of milk daily certainly needs more 
protein, other things being equal, than will one yielding only 11 pounds. 


200 ILLINOIS DAIRYMEN’S ASSOCIATION. 


Other standards have been formulated by investigators based upon 
the feeding practice of prominent dairymen. Atwater and Phelps, of the 
Connecticut Experiment Station, made a special study of this subject for 
several winters and submitted a standard which seemed to give best 
results. Woll, of the Wisconsin station, collected data from the reports 
of 128 dairymen and submitted a proposed American standard ration for 
dairy cows based upon the average obtained from the rations fed. 

Prof. W. A. Henry, director of the Wisconsin Experiment Station, in 
his book on Feeds and Feeding, publishes on page 114 a table giving the 
several feeding standards referred to, which are submitted for reference: 


Table Vill—American and German Feeding Standards for Dairy Cows, 
Digestible Nutrients per Day per 1000 Pounds Live Weight. 


—$_______—_ 


Digestible Nutrients 


; Div op 
RATION Matter] pyo_ |Carbo-| Rther | pve - 
Ere 1y- Ex- atio 

drates | tract 


—_—_ 


Lbs. *-Lbs.. Lbs. - abs. 
Wolff original (German) feeding ration...24.0*- 2.5 125 a: Seer his Fe 
Woll proposed American ration.......... 24.5 2.15 1327 t4-02309 
Atwater and Phelps proposed standard...25.0* 2.5 12to13 5to8 1:5.6 
Wolff-Lehmann modified standard— 


I. When giving 11 Ibs. milk daily....25.0 1.6 10.0 13. eee 
II. When giving 16% Itbs. milk daily.27.0 2.0 11.0 A 1:6.0 
III. When giving 22 tbs. milk daily...29.0 2.5 130 Ri Ware ee! 
IV. When giving 27% tbs. milk daily.32.0 3.3 13.0 8. ye ee 
Standard maintenance ration .......... 18.0 Eu 8.0 A Sie eS 


* Organic matter. 


It will be seen that none of them made any allowance for the great 
variation in yield of milk except Dr. Lehmann, whe fixes the amount of 
protein needed daily from 1.6 pounds for a cow yielding 11 pounds of milk 
daily to 3.3 pounds for one yielding 27% pounds of milk per day. Dr. 
Lehmann apparently calculated or found by experimental demonstration 
that after the .7 of digestible protein for body maintenance was provided 
for, the remainder of the protein was available for milk production and 
that .081 of a pound was the amount of protein needed for the production 
of 1 pound of milk; for 1.60 pounds protein prescribed for a cow giving 11 
pounds of milk daily, less .7, the amount needed for maintaining the body, 


ILLINOIS DAIRYMEN’S ASSOCIATION. 201 


leaves .9 of a pound of protein available for the production of -- pounds of 
milk, and .9+11—.08+. Again a cow yielding 22 pounds of milk requires 
2.5 pounds of digestible protein daily and she requires .7 of a pound for 
maintenance there is left 1.8 for milk production, and 1.8~22—.081+, the 
amount of protein required for one pound of milk according to Dr. Leh- 


mann’s revision of the Wolff standard for feeding dairy cows. 


While all the feeding standards have been very helpful to feeders, that 
suggested by Dr. Lehmann seems to be a great improvement because it is 
in a measure a guide in adjusting the ration to the needs of animals vary- 
ing in productive capacity. Kuehn, a German scientist of great ability, 
recognize the necessity of a feeding standard that was not confined to 
such mathematical exactness as were those of Wolff, so he suggested a 
standard that ranged in protein content from 1.5 to 2.4 pounds, but it does 
not appear that he indicated when the minimum or the maximum was 


required. 


During the months of February and March, 1895, an experiment was 
conducted at this station, comparing timotry with prairie hay in which all 
foodstuffs were subjected to chemical analysis and each ration was 
weighed and each milking weighed and tested separately for butter fat 
with the Babcock test, a complete record of which was published in bulle- 
tin 67 of this station, pages 356-378. The following table gives the dry 
matter and the digestible nutrients consumed daily and the milk and 


butter fat produced during one of the periods in the trial. 


The data so obtained, incidentally revealed that the protein required 
by cows in milk production was less than the amount prescribed by any 


of the foregoing standards. 


202 ILLINOIS DAIRYMEN’S ASSOCIATION. 


Table 1X.—Giving the Daily Average of Dry Matter and Nutrients Con- 
sumed and Milk and Butter Fat Prociuced During Two Weeks 
Ending March 24. 


|’ Dry. | DIGESTIBLE | Av. Daily Yiela 
NAME }, Master ||, D.M.0 rr 
/ 1000 1 w | Pro, | C.H. | Fat. ’| Me eee 

| 
Beckley .~ at Coes 24.33 21.16 1.68 11.22 50 13:17 72 
Countess ..5...... 2447 28.80 2.36 15.36 70 43.55 1.03 
ELOUS(ON, | 5. Sule opaxsjet-ehaoe 25.26 2.13 13.46 .63 25.99 1.38 
BuGMPae Sn) yuce che Ucar carne 27.02 2.20 14.33 .66 33.58 1.20 
RET ier eh OS ee 26.68 21.13 1.69 11.02 02 21.66 .93 
ROAOIE ooo ee 27.14 20.63 1.66 10.92 .50 15.25 78 
Bele sos ha 21.48 20.47 1.76 10.76 50 19.73 83 
Egat, OL ke eee Gee 25.15 27.42 2.23 14.80 .68 27.90 1.01 
(PUIG CE ce os as yA wt fy 22.92 1.87 11.95 55,” 2OGt ees 
Sweet Briar ..... 25.38 26.98 2.22 14.09 .67 25.80 1.37 
Wopey 02) Ui aioe F. 27.15 31.91 2.60 16.65 719 40.04 1,54 
MPICKSEy ri uhiclse 251% 18.83 tpt 9:35 46° 16402 87 
fw te: tn eae eae 292.53 22.91 153.91 -. TAG=> S0a te 12.63 
Average ....... 24.38 1.99 12.82 59 25.81 1.05 


All the cows calved the fall preceding, except Belle, that was in milk 
when she came to the station in June. Three were bred in December, 6 
in January and 3 in February, so it may be fairly assumed that they were 
doing just normal work, and that the nutrients required for milk produc- 
tion may be accepted as a fair average of what is required during the 
period of lactation. 

The herd consumed on an average 1.99 pounds of crude protein 
(NX6.25) per day, and yielded 25.81 pounds of milk daily, containing on 
an average 4.06 per cent fat. The Wolff-Lehmann standard gives 2.5 
pounds protein as the amount required by a cow yielding 22 pounds of 
milk daily, while the cows in this experiment produced 25.81 pounds with 
only 1.99 pounds crude protein. The average weight of the cows during 
the trial was 950 pounds, and calculating that they required .7 of a pound 
of protein daily for body maintenance, there remains 1.34 pounds of pro- 
tein daily for milk production, and since they gave 25.81 pounds they 
returned one pound of milk to .051 of protein after deducting the calcu- 


ILLINOIS DAIRYMEN’S ASSOCIATION.  -2@3 


lated amount needed for body maintenance, instead of .081, the amount 
supposed to be needed according to the Wolff-Lehmann standard. 


In examining the individual record of the cows listed in the table, it 
will be seen that they varied greatly in amount of protein consumed daily 
and milk and butter fat produced, and that there was also a marked 
variation between the cows in the amount of protein consumed to milk 
produced. By singling out the mature cows in the group that made little 
if any gain in weight, and calculating the amount of protein needed daily) 
for maintenance, using the same factor employed by Dr. Lehmann, and de- 
termining the amount left available for product gives the following table: 


Table X.—Giving Weight of Cows, Protein Eaten, Amount Available for 
Milk Production, Yield of Milk, Per Cent Fat and Protein to One 
- Pound of Milk. 


Se ee Protein pie sa Protein aera ed bio 
eig Wain ainte- f Jent 

Daily |Mainte-|p oduct | Milk Hat’ | tae 
Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. 
Trieksey-<...... 750 Et 52 .99 16.02 5.4 061 
Proustom:....:. 908 2.13 .63 1.50 25.99 54 .057 
Sweet B. ..... 1060 2.22 74 1.48 25.80 bo 057 
0S 790 1.69 56 a a 21.66 4.2 .052 
PE OINSY deine ~ a y0.s 4.0 1150 2.60 .80 1.80 40.04 3.8 .045 
iy@la ....2+..+. 1086 2.20 76 1.47 27.90 3.6 .052 
OQOuidee ......-. 890 for .18 ! 1.25 27.05 3.5 .046 
eT ae ee PALO 2.20 .62 1.42 33.58 3.5 042 
Countess. ..<..... 1Lit7 2.36 82 1.54 43.55 aD .035 
Average .... 991 2.09 69 1.40 29.06 3.9 048 


The cow Tricksey yielded 16.02 pounds of milk daily on only 1.51 
pounds of protein, while the Wolff-Lehmann standard prescribes 2 pounds 
as the amount needed when giving 16.50 daily; Houston gave 25.99 pounds 
of milk daily and had only 2.13 pounds of protein, while the standard 
referred to gives 2.5 as the amount needed by a cow yielding 22 pounds of 
milk, and the cow Topsy gave 40 pounds of what may be considered milk 
of average quality, with a ration containing 2.6 pounds of protein, while 
the standard prescribes 3.3 for a cow giving 27.5 pounds. The record 


204 ILLINOIS DAIRYMEN’S ASSOCIATION. 


covers a period when the cows were in lactation from four to six months 
and were therefore doing about average work. 

Si 

Aitter making a daily allowance of .7 of a pound of protein per one 
thousand pounds live weight, the cow that yielded milk containing 2.5 per 
cent fat yielded a pound of milk each .035 of a pound of protein, or 28.57. 
pounds of milk to one pound of protein available for milk production; the 
cow that gave milk containing 3.8 per cent fat returned a pound of milk to 
each .045-Ib. of protein, being 22.22 pounds of milk of average quality,, to 
a pound of available protein, and the cows that gave milk containing 5.3. 
per cent fat returned a pound of milk to each .057 of available protein, 
being 17.54 pounds of milk to a pound of available protein. The average: 
yield of milk was 29.06 pounds testing on an average 3.9 per cent, being 
milk of average quality, taking the average test of the cows that contri- 
bute milk to Minnesota creameries as a basis, which is 3.85. The average 
amount of protein provided was 2.09 pounds. The weight of the cows 
averaged 991, leaving 1.40 pounds of protein available for milk, and re- 
turned a pound of milk for each .048 of available protein, or 20.83 pounds 
of milk to a pround of protein. 


The tables cited, however, give the summary of results obtained dur- 
ing a period of two weeks only, beginning with March 11. The short time 
covered by thé data submitted is its weakness, but on the other hand, data 
obtained during February and March from cows that came fresh in. the’. 
fall, will be found to give fair average results and is really of more value — 
than that obtained when cows are fersh. Fortunately it so happened that 
from the time that stall feeding began in the autumn, until the fifth day 
of November, 1894, the cows received the same ration that they did from 
February 11 to April 21, 1895. Beginning with the 5th of November and 
ending with the 18th, no grain other than ground wheat was fed. From:: 
November 19th until February -10th, inclusive, the herd. was fed on fixed: 
ration, nothing being fed ad ilb. The object of the experiment was to 
compare wheat with barley and corn (maize). The following table gives) 
the daily average dry matter and nutrients consumed by each cow and the: 
daily average yield of butter fat, including all the cows employed. in the: 
experiment. 2 ee a 


ILLINOIS DAIRYMEN’S ASSOCIATION. 205 


Table XI.—Giving the Daily Average of Dry Matter and Nutrients Con- 
sumed and Milk and Butter Fat Fieldeci from Nov. 19, 1894, to 


Feb. 10, 1895. 
9 
| DIGESTIBLE | ‘AV. DAILY YIELD 

sheng e hiniee | | | | Per Butter 

| Protein | C. H: | Fat | Milk | i Fat 
PEEVE scx) e's: 20.53 1.70 10.98 45 10.03 6.7 .672 
yn ee 2e.Do 1.87 12.08 AY 15.02 6.3 949 
Beckley .... 290.08 1.63 10.72 A383 13.44 - 5.6 7161 
Tricksey ... 20.53 1.70 10.98 45 16.87 4.9 .825 
Houston ... 23.23 1.98 12.44 aed: 25.00 5.6 1,406 
sweet B..... 26.91 2:20 14.50 08 30.81 4.8 1,490 
05 a 20.08 1.63 dy RES 43 27.26 3 1.050 
PODSy*.: 2oas. 31.49 2.64 16.92 .69 44.39 3.0 1.656 
TOU 7 é;. 2.6.22 2.14 14.10 oD 38.01 Det 1.410 
Quidee ..... 23.29 1.90 12.42 .50 25.55 3.5 .908 
LO 06 0 Ona 28.34 2.09 15.22 .62 32.02 3.4 1.087 
Countess <.. 28.3 2.38 15.28 61 45.27 2.4 1.094 
Average . 24.30 rai 12.03 53 26.96 4.1 1.109 


The cows received rations ranging in dry matter from 20.08 pounds to 
31.49 pounds and averaged 24.30 pounds, being practically the average 
given by the feeding standards, though none of the standards were used 
in making up the rations, the cows’ feeding capacity being the only guide. 
the protein provided ranged from 1.67 pounds to 2.64 pounds and aver- 
aged 2.01 pounds, and judging from the uniformity of the flow of milk, 
the rations provided the nutrients needed in every case. Had the cows 
been fed the amount of protein prescribed by the Wloff-Lehmann standard 
it would have required a daily average of 2.88 pounds. The carbohydrates’ 
and ether extract provided by the rations are also very near the amount 
fixed by the feeding standards. The concentrates in the rations were for 
half the time, 6 parts spring wheat bran, 7 parts of ground spring wheat 
and 1 part linseed meal, and half the time 6 parts bran, 4 of barley meal: 
and 3 of corn (maize) meal. The roughage was composed of 16 parts: 
timothy hay and 10 parts roots. The ration was fed in the proportion of 
14 pounds of grain to 16 pounds of hay and 10 pounds of roots. The nutri-' 
tive ration of. the wheat ration was 1:6.7, while the barley-corn ration 


206 : ILL JNOIS DAIRYMEN’S ASSOCIATION. 


had a nutritive ration 1:7.3, and since the cows yielded 25 pounds more 
milk when fed on the ration containing the least protein it follows that 
when the cows were on the wheat ration they received more protein than 
they needed and that 2.01 pounds of protein daily was more than was 
actually needed when they gave 26.96 pounds of milk daily, testing 4.1 per 
cent fat. The cow Betty aborted in the summer and Dora was as near 
the close of her period of lactation and Beckley, Tricksey and Quidee were 
heifers. 


Table Xil.—Giving Weight of Cows, Protein in Daily Ration, Yield of Milk, 
Per Cent Fat and Protein to One Pound of Milk from November 
19, 1894, to February 10, 1895—84 Days. 


op : ee Protein Yield | Per | Protein 

NAME Weight Leg Ma intone for of Cent | tol lb. 

y ance Product Milk | Wat) | oie 
Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. 

RTE os. oo ees. 5 BLO 170 61 1.09 10.03 6.7 .109 
Morass se bec 877 1.87 61 1.25 15.02 6.1 .083 
Beckley ....... 839 1.63 59 1.04 13.44 5.6 OTT 
Trie¢ksey :.. «35. 733 1.70 Ra Hb | 16.78 4.9 071 
FLOUStON S05 feio 918 198 64 1.34 25.00 5.6 .053 
Were. Bs nes 1063 2.25 74 PSL 30.81 4.8 049 
OMe Eee 8% 794 1.63 55 1.08 27.26 3. .039 
TODS. iwwjed hs 1170 2.64 .82 1.82 44.39 3.7 041 
TO etd (1148 2.14 80 1.34 38.01 aut .035 
Quidee ........ 830 1.90 58 1.82 25.55 3.5 .045 
Lydia® 220s. 1048 2.39 138 1.66 32.02 3.4 052 
Countess ..... 1169 2.38 82 1.56 45.27 2.4 .034 
Average .... 954 2.01 .66 1230 26.96 4.1 .050 
*Average ... 970 2.06 .68 1.38 29.85 3.9 .046 


* Without Betty and Dora. 


The foregoing table gives the average weight of each cow during the 
experiment, the amount of protein consumed by each daily, the calcu- 
lated amount needed daily for maintenance of body, the amount of pro- 
tein available daily for production, the milk yielded by each, the average 
per cent fat and the amount of protein to a pound of milk. It will be seen 
that only the two cows, Betty and Dora, used protein in excess of the 
Wolff-Lehmann standard, while the two heifers, Beckley and Tricksey, ' 


ILLINOIS DAIRYMEN’S ASSOCIATION. 207 


used nearly as much as is given in the feeding standard referred to, but 
it is probable that they would have done as well if less protein had been 
fed. But including them in the general average, we find that the cows 
required .05 of a pound of available protein to a pound of milk yielded and 
by leaving Betty and Dora out, the average amount of protein provided 
daily was 2.06 pounds, the average daily yield of milk 29.85 pounds testing 
3.9 per cent fat and that the herd.returned a pound of milk to .046 of pro- 
tein, being 56.79 per cent of the amount prescribed in the standard. 


Table XII!l.—Giving the Daily Average of Dry Matter and Nutrients Con- 
sumed and Milk and Butter Fat Yielded from Feb. 11 to April 21, 1895. 


DIGESTIBLES | AVERAGE DAILY YIELD 
‘ Dry oe: yee PPO a iO Oe a 
Name of Cow] Matter Gahes Per ites 
Protein | hydrates Vat Milk | Cent | Vat 
of A pia bros Sad eats ea ae ot Lae 
Beckley ... 21.19 1.68 11.10 51 13.17 5.59 £136 
Countess .. 29.22 2.40, 15.50 me 41.80 2:53 1.061 
Houston ... 25.24 2.14 13.35 64 24.88 Biwe 1.349 
fnew re 27.00 2.21 PATO Oe 31.46 3.6% 1,154 
Olive ...... 21.15 1.67 11.12 51 21.20 4.12 884 
Reddy ..... 20.94 169. Soe WMO 51 14.49 5.21 155 
Belle ...... 20.56 1.76 10.89 50 19.38 4.14 803 
i 27.57 2.26 14.49 .68 21.90 3.00 999 
Quidee .... 22.73 1.85 11.94 53) 25.81 3.49 .902 
Sweet B. .. 27.00 2.21 14.21 67 26.09 5.28 1.379 
_ Topsy ..... 31.98 2.59 16.79 18 40.82 3.69 1.492 
Tricksey .. 19.61 1.56 10.33 AT 15:43 5.34 840 
Average . 24.51 2.00 12.90 60 25.23 4.07 1.029 


\ 
Immediately after the close of the experiment referred to, the herd of 
cows started on an experiment comparing timothy with prairie hay, and it 
so happened that in this experiment, as in the one preceding it, the rations 


were arranged without regard to the feeding standard in common use. 
The cows, Betty and Dora, were not employed in this experiment ‘for | 


208 ILLINOIS DAIRYMEN’S ASSOCIATION. 


reasons stated, but the two-year-old heifer Reddy, that calved on the 19th | 
of December, 1894, and the cow Belle, that was added to the list, were 
used in addition to thoze listed in the experiment comparing corn (maize) 
and barley with wheat. The ration was constant as regards the grain 
mixture and the ration of grain to roughage. The grain was composed of 
6 parts of spring wheat bran, 2 parts ground corn (maize), 5 parts ground 
spring wheat and 1 part cotton sead meal. The coarse feed Was corn 
(maize) silage and timothy hay fed by weight in the following propor- 
tions: 14 parts each of the grain mixture and silage and 18 parts hay. 
The cows were fed to their full limit. Upon examination 6f the table it 
will be seen that they consumed on an average 24.51 pounds of dry matter 
containing of digestible nutrients 2 pounds. of protein (NX6.25), 12.90 
varbohydrates and .6 of ether extract. That they gave on an average 25.23. 
pounds of milk testing 4.07 per cent fat. Tables XI and XIII show a re- . 
markable uniformity in the flow of milk during the entire winter) It is. 
the more remarkable when it is considered that these two experiments 
were preceded by one, confining the cows to a grain ration composed 
wholly of ground wheat which provided less protein than did the rations 
fed in the experiment under review. The yield of the herd was far above: 
the average and the fact that it could give its maximum yield with a daily 
protein supply of only 2 pounds, indicates very clearly that cows of only 
ordinary dairy capacity get ample supply of protein from the ordinary 
feeds grown on the farm, and that concentrates are valuable chiefly be- 


cause they have less bulk. 


The fliowlne table gives the average weights of the cows, the aver- 
age daily protein supply, the calculated amount of protein needed for 
body maintenance, taking the generally accepted factor of .7 of a pound 
per 1,000 pounds live weight, the amount of protein each cow had daily 
available for milk production, the yield of milk and per cent fat and the 


‘amount of available protein to 1 pound of milk. 


y 


ILLINOIS DAIRYMEN’S ASSOCIATION. 209 


Table XIV.—Giving Weight of Cows, Protein in Daily Rations, Yield of 
Milk, Per Cent Fat and Protein to One Pound of Milk, from Fub- 
ruary 11 to April 21, 1895—70 Days. 


Protein : - : : 

NAME | Weight tail Rese ae aes reer Cont ee 

| nance |Vroduet | Milk Fat | of Milk 
Meekloy \ ce. 857 1.68 60 1.08 13.17 5.6 082 
TeHew st ias~ c.) 169 1.69 54 1.15 14.49 5.2 075 
Tricksey: ....... 748 1.56 52 1.04 15.73 5.3 .066 
Houcten) 6... 906 2.14 63 15a 24.88 5.4 O61 
Sweet Bice. i ak 1067 22a 15 1.46 26.09 3 056 
Belle os. pias: 951 1.76 66 1.16 19.38 4.1 056 
OHNE as Yak: 794 1.67 bb te 7H ys Va are 053 
es EE Wa aie eae 1115 P21 78 1.43 31.46 3.7 045 
apsy ocek Os. 3 1153 2.59 pal 1.78 40.82 ey 043 
Pays ecto) 1079 2.26 15 1.51 27.93 3.6 054 
Masieey 22! 875 1.85 61 1.24 25.81 3.5 048 
COUNTLESS 7... 5... 1184 2.40 14 1.66 41.80 Zo .040 
PAverige. <5... 958 2.00 67 1.33 25.23 4.07 .048 


During this experiment Bevkley was the only cow in the herd that 
received protein in excess of the amount prescribed in the Wolff-Lehmann 
standard, while one other heifer, Reddy, received narly as much. Both 
Reddy and Tricksey were heifers of about the same weight; the former 
received 1.69 pounds of protein while the latter received 1.56 pounds, their 
milk was of the same quality, but Reddy gave only 14.49 pounds daily 
while Tricksey gave 15.73 pounds, indicating that the former at least, 
received more protein than she needed for the milk she was giving. 
During the 70 days, Reddy gained in body weight 38 pounds, while Trick- 
sey gained 21 pounds. The heifers named and Quidee were making nor- 
mal growth and it may be that the excess of protein fed was used in build- 
ing the body. By comparing the quality of the milk yielded by each cow 
as indicated in the column of per cent fat, with the amount of protein 
charged to a pound of milk, we again find that of the mature cows work- 
ing under normal condition, the cow that yielded milk containing 5.4 per 
“cent fat used .061 of a pound of available protein to a pound of milk 
yielded, that thecows that yielded milk containing 3.7 per. cent fat are 


2hoO ILLINOIS DAIRYMEN’S ASSOCIATION. 


charged with .044 of a pound of available protein to a pound of mill 
yielded, while the cow that gave milk containing 2.5 per cent fat receivec 
.04 of a pound of available protein to each pound of milk yielded and thal 
the herd received on an average 2 pounds of protein daily, yielded 25.2: 
pounds of milk, testing 4.07 per cent fat, being 22 points above average 
quality, and stands charged with .048 of available protein to a pound o 
milk yielded, being about 60 per cent of the amount given in the Wolff 
Lehmann standard. Of the 12 cows employed in this work 4 were heifer: 
—three with first calf and one having aborted with the second. The cov 
Belle was a stranger in the herd, was in milk when she came to the her 
and was at times fed a ration varying some from that fixed for the experi 
ment, because she showed indications of losing her appetite, and Lydia 
on February 11, was inva feverish condition, which caused her-to’shrinl 
in milk, and her milk tested 6.4 both in the morning and evening. -So: ath 
' results ‘that - were, obtainetl” in’ this experiment’ met with such difficultie 
as ordinarily occur in the management of a herd of dairy cows. It is no 
claimed that the cows used or needed just the amount of protein that wa 
provided; nor that each cow, or in fact that any cow, used just at the 
rate of .7 of a pound of protein daily per one thousand pounds live weight 
but for the time being we used this factor because it is in common usé 
and because after three winters’ work with barren cows on food of main 
fenance we consider it a safe one to apply to cows when yielding mill 
and growing a foetus. Taking the average amount of available proteil 
charged to the cows in the two experiments reviewed, as a basis, i 
suggests that an alowance of .046 of a pound of. available protein to 
pounds of milk of average quality yielded, is sufficient to maintain th 
tlow, and by increasing or decreasing this allowance by .004 of a pound o 
protein for every .5 of one per cent of increase or decrease in the test o 
the :milk,: the ration will be adjusted- to the needs of cows giving. the 
various grades of milk. Milk testing 3.85 per cent fat is fixed as the 
standard average, and a cow giving that grade needs .046 of a pound o 
available protein to each pound of milk she yields. 


Adjourned until 1:15 p. m. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 215 


Thursday Afternoon, January 8th, 1903 


FIRST STEPS IN THE HANDLING OF MILK. 


By Dr. C. E. Marshall, Agricultural College of Michigan. 


Thirty years ago little would have been thought of the handling of 
1ilk by a bacteriologist, although he was fully cognizant at that time of 
ne relation existing between bacteria and some of the changes taking 
lace in milk; in fact, he had not reached that degree in his development 
hat would enable him to take an economic view of this most practical 
pmbined dairy and bacteriological question. The bacteriology of the 
airy was in reality very slow in its development, mainly through neglect 
nd now is consequently much behind many other branches of this same 
ubject, although it is no less prominent. 

Reviewing briefly a few stages of bacteriological growth, because 
1ey are pertinent to our subject, we find that each of its stages marks 
n epoch in some professional or industrial history. In medicine it is 
ell understood how bacteriology has equipped the surgeon for his oper- 
tions and the sanitarian for the prevention and fighting of contagious 
iseases....The surgeon in 1860 knew comparatively little concerning the 
leaning of the operations which he performed. This is clearly mani- 
sted by the great mortality resulting from his operations. The sani- 
rian was so crude that he made futile attempts in fighting disease 
ecause he knew not by what avenues the agents of contagious disease 
aveled, nor did he know how to destroy these agents successfully when 
e suspected their presence. 


i) 
ie) 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


The work initiated by Pasteur, and the first work of the kind done, 
was that which was destined to promote industries. We are all ac- 
quainted with Pasteur’s fight against disease as represented by the silk 
worm disease, rabies, anthrax, all of which yielded a thonsand-fold 
reward for his efforts and cost of experiments. Whether we look for 
instance at the disease of the silk worm, at anthrax, which attacks cattle, 


’ 
- ) 4 : 
ee Pe ee a 


y- a 


sheep and other domestic animals, to his studies of vinegar, of wine or of 
beer, it matters not, for we find wherever his touch occurred there follow- 
ed results which redounded to the benefit of mankind. . 

I am especially anxious to call your attention to a brief resume of 
the last, beer fermentations or the development of breweries, not that I 
commend the product, but that this resume may give you ideas and a 
working basis. It is a history which ought to yield many useful lessons ~ 
to dairymen. Pasteur found that frequently diseases occurred in beer — 
which would cause thousands of dollars loss to the manufacturers. These . 
diseases would creep in stealthily and before the manufacturer could 
check them, his whole product would be a total loss. Pasteur was able 


to overcome a few of these diseases by pointing out some of the causes : 
and counteracting them by rational and scientific methods. However 4 
much Pasteur may have done to help out the manufacturers of beer by his — 
various ingenious devices and thus saving millions for France, it was not 
until Hansen came upon the scene and demonstrated in great detail the 
possibilities of diseases in beer as well as the possibilities of producing ~ 
a product as was desired, a product resulting from absolute control, from : 
an absolute knowledge of the fermentation, and an absolute purity of the j 
yeast plant, the agent of this fermentation. Being able to isolate the 4 
yeast plant in its pure form, he was able to introduce it into the work, thus — 
producing the correct and desired fermentations of beer and was further 7 
able, and it seems to me that this is the most important feature, to elimi- 
nate all unhealthful or off fermentations or diseases to which beer is heir, " 


To learn from Hansen of his struggles with the proprietor of the Carls- 
berg brewery, of his efforts to persuade this proprietor to undertake some | 
of the ideas he had fully demonstrated in the laboratory, is only to con- 
vinee oneself of the slowness with which scientific knowledge usually 
permeates the practical mind of the practical man. The proprietor finally 
permitted him to try in a small Way some of his experiments in his” 


WN 


ILLINOIS DAIRYMEN’S ASSOCIATION. 2] 


brewery. He soon demonstrated to the satisfaction of the proprietor 
that he was right in so far as he was allowed to carry out his ideas. 
Little by little Hansen advanced, and it was only a very few years until 
the brewery was practically placed under Hansen’s control so far as the 
execution of his ideas and methods was concerned. This brewery was 
the germ from which the present scientific method of brewing sprung. ! 


Brewing today is quite a different thing from brewing of twenty years 
ago, for then it was a hap-hazard business, today it is absolutely safe and 
the results can be determined before hand; then the brewery was a flilthy 

establishment, today it is as clean and cleaner than most bacteriological 
laboratories, in fact some of them are more appropriately likened to a 
surgical operating room. The same precision that is used in the labora- 
tory is used in these breweries. Cleanliness to them is the secret of 
success if we link it with the knowledge which has come from Pasteur 
and Hansen. I go into this detailed account not simply to acquaint you 
very briefly with the past industrial development but mainly to have 
you depict in your own mind a picture not dis-similar in many of its 
phases from what you see in your daily dairy vocation. Your profession, 
if anything, is more complicated. There are more questions to consider, 
more problems to solve. You are not perhaps so well able to control, 
yet, in the face of all this, you will always find room for advancement, 
food for thought—stimulation, ideas to carry into action, from the picture 
which the manufacturing of beer has given to you. Most breweries know 
the value of a scientific foundation; most dairymen do not fully appreciate 
it. : 

Milk is an unstable body. Apply to it physical or chemical agents 
and you immediately change its nature. Milk after being exposed to the 
air is not milk as it exists in the udder of the cow. Milk after it has set 
twelve hours is not the same as milk which is just freshly drawn. We, 
therefore, have a product far more susceptible to change than the product 
which the brewer works with. More than that, milk is open to contami- 
nation from diverse sources which are far more difficult to influence than 
those sources which the brewer has to contend with. While we are 
proving dairying more difficult, we do not necessarily admit that methods’ 
cannot be improved, that we cannot have a better milk, that we cannot 
secure a better product than we have at the present time. When they 


214 ILLINOIS DAIRYMEN’S ASSOCIATION. 


used to manufacture beer in years gone by, they frequently obtained as 
good beer as they do at the present time, but they were never so sure of 
what they were going to get. This is equally true of our dairy products. 
We never know just what the result is going to be; we never feel certain 
that we are going to get a high grade product from the milk. Even in 
Michigan we produce Elgin butter. It commands the highest prices, but 
this butter is not uniform. If it were uniform it would not be necessary 
to have butter shows where prizes are offered for the best butter. To my 
mind it is possible to secure a higher grade of butter, but it means an 
evolution; it is not going to take place in a single decade. It means a 
process of education, or growth, where all those who are interested in the 
manufacture of butter will be able to take hold with intelligence, with | 
will or determination and with pride, to manufacture such a product. At 
present we are far from it and there are reasons why this condition of 
affairs exists. 


The producers of milk in general are not sufficiently acquainted with 
milk itself and -with those agents which tend to influence milk. They, 
therefore, are not intelligently posted in those methods which will pro- 
duce a satisfactory milk. Also they are claiming that the consumers will 
not pay for the extra labor entailed in the production of a first grade milk. 
Farther, too, there is too little comprehensive knowledge of the methods 
used in the manufacture of milk products. You may chide me for making 
these remarks, but in general I am right in saying that they are true. 
You know that every farmer cannot produce milk at a profit. You know 
that one farmer will make six to eight per cent on his investment while 
his neighbor, living practically under the same conditions, will lose as 
much or even more. What is the difference? One is an intelligent dairy- 
man and the other is not. One is an expert and the other is not. No 
matter where you go or what profession you examine, this same con- 
dition exists. It is the man who knows, who has the energy to push his 
knowledge. So I believe that he who.is able to know dairying from A to 
% will be the man who will succeed in daidying. He may. be depended 
upon to develop dairy science and dairy art, for he will appreciate the 
value of it and the relation of such to his work. I do not believe that it 
is worth while to try to educate a man who is opposed to that education, 
whether it is in college or whether that education comes through self. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 215 


study. The best way to cure a balky horse is to get rid of him. Time is 
too valuable to spend in efforts to correct him. 


Let us consider more in detail some of “ The First Steps in the Hand- 
ling of Milk,” as we regard them from the scientific side. Dr. Russell has 
given you, I have no doubt, although I did not hear him, a most thorough 
exposition of the contamination of milk. It is not necessary, therefore, 
that I should enter into a discussion of this phase, although it is so closely 
related to my subject. The points, therefore, which I desire to make and 
which will serve as heads for my subsequent discussions will be, 


i. The Germ Content of Milk. 


2. The Germicidal Constituents of Milk. 


/ 


3. The Gas Content of Milk. 
4. The Temperature of Milk. 


1. The Garm Content of Milk.—For many years it was supposed that 
“milk in the udder was absolutely free from bacteria. The supposition 
being that it existed in a sterile form as most other fluids and secretions 
of the body. This notion prevailed because of the fact that many were 
able to secure samples of milk which kept indefinitely so far as appear- 
ances were concerned. Doubtless in many cases no tests were made of 
the milk to ascertain whether any micro-organisms were present or not. 
The conclusions, therefore, concerning the sterility of milk in the udder 
was a very natural conclusion. It is an easy matter to secure milk from 
the udder of a cow which will to all appearance keep very satisfactorily, 
and, in my own experience, fifty per cent of the samples taken under sterile 
conditions from the udder will not undergo a change of any kind unless 
it is a slight deposition of the suspended constituents in. the milk..,.More 
recent work,’ however,: has demonstrated that micro-organisms are ‘quite 
commonly found in milk as milk exists in the udder, sometimes in quite 
large numbers, but not all of these micro-organisms are capable of pro- 
ducing apparent changes. Some of them are obnoxious, however, and 
probably lead to undesirable fermentations. 


As we look upon these in a practical light the number of micro- 
organisms usually found in the milk of the udder, even though exposed 


210 ILLINOIS DA!IRYMEN’S ASSOCIATION. 


to the air, is so comparatively small that they are not necessarily going t , 
create trouble often in the after manipulations of the milk, provided 
those manipulations are such as will tend either to hold these bacterial 
in check or to overcome them by one method or another. Exceptions to 
this must be taken, whenever disease producing bacteria or pathegenic 
bacteria are present, since, of course, we all recognize the possibility of 
transmission. But, in this article we are not considering the matter of 
disease because our mind is occupied with matters which are closely 
related to milk and its products. We may, therefore, assume that the 
bacteria which exists in the udder of a cow will not cause any seriou 
trouble if a little care is exercised. 


The germ content of milk immediately after milking is usually great] 7 
increased and this increase is exceedingly variable. This doubtless has 
been brought out by Dr. Russell in his paper on the “ Contamination o 
Milk,” and he probably stated the sources of these bacteria which find 
their way into milk. It is desirable to keep the number of bacteria eo 
to its minimum, otherwise it will be exceedingly difficult to control the 
bacteria which have been introduced by the various methods available, 
even by starters. Different devices or different methods may be em- 
ployed to reduce the number of bacteria and to keep them within certain 
limits and will render the dairyman inestimable service in his control of 
the milk. There might be a difference of opinion as to the most desirable 
method to keep the number of bacteria down, but there can be no 
difference of opinion as to the desirability of diminishing the number, 
since, as we shall see later, the activity of the germicidal agents is largely 
influenced by the number of bacteria present. ! 


2. Germicidal Constituents of Milk.—Intimately associated with the 
germ content of milk are the eermicidal constituents, for one depends 
‘upon the other for its manifestations. Considerable study and attention 
have been given to these substances as they exist in nearly all the body 
tissues and body secretions, of late year, inasmuch as they are associated 
with susceptibility to and immunity against disease. It is therefore 
“natural that we should find these agents existing in the milk and attribute 
to them their proper significance. That they exist can be easily shown 
-by simply ascertaining the number of. bacteria in the milk at.the time of 
- milking and each hour afterward for about: twelve hours. It will be found 


. ILLINOIS DAIRYMEN’S ASSOCIATION. 217 


that the number we find at first will be gradually diminished for a few 
hours, when there will be a gradual increase until a certain point is 
teached, at which the incroase becomes exceedingly rapid. 

It may, perhaps, appear peculiar that we should find bacteria in the 
milk while these germicidal constituents are present. It should be 
understood that germicidal constituents in the secretions of the body or 
in the body tissues do not necessarily act in the same way upon all kinds 
of bacteria. It might be; therefore, that the small number of bacteria 
which exist in the udder are not necessarily attacked by these germicidal 
constituents or that the bacteria do not increase and are only held in 
check, or it may be possible that the germicidal constituents are, many 
times, so small in quantity that there is no appreciable action upon the 
Decteria. It is true that these germicidal agents vary in their intensities. 
If milk is studies under various conditions, it will be found, further, 
‘that the number of bacteria has a marked bearing upon the manifestations 
of the germicidal agents. If I am able to interpret the results of experi- 
‘ments accuartely, I should say that the smaller the number of bacteria, 
the greater the germicidal activity, or more strictly speaking, the greater 
‘the proportion of the bacteria destroyer. It does, therefore, make a differ- 
yence whether you favor the conditions which control germicidal action or 
‘mot. However, if milk is allowed to stand, and it does not contain too 


apidly. This is also true with the shine tats constituents of the body. 
Time destroys these germicidal constituents after removal from the body. 
is a generally recognized fact, too, in case of other secretions of the 
r ody other than milk, that these germicidal constituents will take care of 
only a limited number of bacteria. It is therefore advantageous to favor 
“the actions of these germicidal constituents. We may assume if it were 
not for this germicidal factor in milk, it would be barely possible that 
m any changes would take place even in milk before it leaves the udder. 


8. The Gas Content of Milk.—The elimination of gases from the 
milk does not necessarily mean that the milk has been rendered more 


ee ee ee 


palatable or more healthful, but it does indicate that with the elimination 


“§¢-F Ee 9 > = 


¢ 
{ 


218 ILLINOIS DAIRYMEN’S ASSOCIATION. 


of gases, changes take place which do influence the milk one way or the 
other. Of course it is easily understood that the gases which have been 
determined can have only indirectly a bearing upon the fermentations of 
the milk. The presence of carbon dioxide, of oxygen, or residual gases, 
called usually nitrogen, signifies nothing especially so far as these gases 
themselves are involved, but, when we find that the amount of carbon 
dioxide is greatly diminished as we draw the milk from the udder as we 
pass it over the aerator, in fact, as we agitate it more or less in the pres- 
ence of air; farther, as we note at the beginning, the milk in the udder 
contains no trace of oxygen but with the milking process the amount of — 
oxygen greatly increases, as when the milk is treated as recited, under 
carbon dioxide, the oxygen continues to increase in amount; and, too, as 
we notice the changes in the amount of the residuel gas, we can readily 
understand that there are marked alterations going.on in the milk as it 
passes through the various manipulations of the dairy. ; 

It is not desirable to look upon aeration as simply a process which 
means the elimination of animal odor, which may be regarded as a 
mooted question or mooted process—it were better that aeration should 
be looked upon as a means of gaseous interchange between the milk and 
the air. Perhaps it is desirable to get rid of animal odors or taints, 
resulting from physiological process or disease, yet to my mind the most 
significant and most practical side of aeration is the fact that obnoxious 
gases which permeate the air are as rapidly taken in or absorbed by the 
milk as the oxygen and the nitrogen of the air and these gases act as 
substitutes for the carbon dioxide and animal odor which in turn leave the 
milk and pass into the air. This free interchange of gases, i. e., the - 
‘gases of the air passing into the milk and the gases of the milk passing 
into the air, results from the desire of Nature’s law to create an equalib- 
rium of bases; therefore, we are safe in saying that any odor prevailing 
in the stable, in the dairy, or anywhere where milk is exposed, is quite 
likely to pass into the milk, consequently milking should be carried out 
in a pure air and milk should not stand in an impure atmosphere. Aera- — 
tion should be conducted where there are no contaminating gases. 

Another point concerning aeration which is of practical consequence ~ 
is the matter of time in aerating and temperature of aerating.. If the 
same milk is colled down to a low temperature, the animal odor disappears 


ILLINOIS DAIRYMEN’S ASSOCIATION. 219 


apparently Again heat that milk to the temperature of the body and the 
animal odor will reappear. This demonstrates, therefore, that the animal 
odor was not eliminated, but that the cooling process caused it to appar- 
ently disappear. It is also true that if we desire to obtain the gases from 
milk, these gases can most easily be secured by warming the milk. In 
fact, if we boil the milk, we can drive off most of the gases. Therefore, if 
we were going to eliminate gases from the milk, it is far more desirable 
to aerate when the milk is.warm and it would not be a logical method 
by any means to combine aeration and cooling and make them a simulta- 
neous process. The time, therefore, for aerating is immediately after 
milking and before cooling. 

It may be said in passing, that although it is very difficult to demon- 
strate, it is probably true that the presence of a considerable amount of 
carbon dioxide in the milk influences the character of the fermentation. 
It seems to be an established fact that where only traces of oxygen exist 
poisons are more likely to be formed in food substances. It is note 
_ worthy in connection with milk that there are several cases of poisoning 
on record where the milk had not been aerated, had been shut up in 
cans, the air excluded, the temperature high, and all those conditions 
present which are usually regarded as unfavorable. To illustrate this 
more thoroughly, you shut up a ten gallon can of milk, leaving only a small 
air space at the top, it will be found that soon all the oxygen in that air 
Space is rapidly consumed and carbon dioxide given off. It follows, under 
such conditions that we have established the most favorable environment 
for the development of an aerobic bacteria, which would not srow rapidly 
if they were transferred to an abundant supply of oxygen, lower tempera- 
tures, and other circumstances which we usually find where milk is 
properly handled. 

We may claim, therefore, for aeration considerable of practical import. 
It fosters the desirable fermentations by creating a larger supply of 
oxygen and by reducing the amount of carbon dioxide. It eliminates 
those gases which are not considered desirable and which are frequently 
mentioned as animal odors, taints, ete. It is quite likely that-it checks 
the development of those micro-organisms which produce poisons. 

4. The Temperature of Milk.—The value of cooling milk is doubtless 
already known to you all. It is not especially necessary that I should 

# 


220 ILLINOIS DAIRYMEN’S ASSOCIATION. 


enlarge very much upon this point for you have already read much and 
heard much concerning it, and probably are familiar with its relation to 
milk. However, I do not want to overlook this important point if it is 
possible to give you a more comprehensive view of the cooling and keep- 
_ing cool of milk. There can be no question that milk should be cooled as. 
soon as it is feasible after the milk leaves the udder, but the cooling 
Should follow aeration. The lower the temperature to which milk may 
be brought, the better for ordinary milks, but if it is desirable, in the case 
of a comparatively pure milk, to secure the best germicidal results, it is. 
better that the milk be held at about 70 degrees Fahrenheit. In this mat: 
ter of cooling, therefore, consideration must be given to the possible ger- 
micidal activity of the milk, but this factor may not be regarded with 
ordinary milks, milks which are highly polluted. | 


It is understood farther that cooling simply checks the development 
of bacteria the same as cool nights in summer checks the growth of corn, 
The cold does not kill the bacteria, they will grow as rapidly after the 
temperature is again raised as if they had not been chilled at all. In 
order to have the cooling effective, therefore, it is absolutely required that 
the temperature be kept down until the milk is used for its various pur- 
poses. Even the warming up of milk after it has been once cooled will 
hasten the possible changes in it. For instance, if the milk is to be 
passed through a separator, it is better that it pass through before it has 
been cooled down immediately after milking, than to first cool it down,’ 


then warm it before passing through the separator. Not only is it more” 
desirable from a bacteriological standpoint, but it is a more economica 
‘process, for heating the milk for the separator is always an additionai 
process and is expensive. 

The whole matter of cooling is founded upon the fact that cold pre- 
serves by inhibiting the growth of bacteria, no matter whether you use it 
in connection with milk or any of its products, the influence is practically . 
the same. There may be something said in relation to the different tem- 
peratures to which milk is cooled, because with the lowering of the milk 
even ten degrees the change which occurs is probably different than that 
which would have occurred had not the milk been lowered that amount. 
A new set of micro-organisms is probably at work, for usually a range of 
ten degrees limits the most suitable temperatures in which any micro- 


% 


ILLINOIS DAIRYMEN’S ASSOCIATION. 22% 


organism develops rapidly. Germs which grow very readily between 
eighty and ninety degrees, do not grow so readily between forty and fifty, 
and on the other hand, there are germs which will thrive quite readily 
between forty and fifty which will not grow readily between eighty and 
ninety degrees. It may be said in general that most germs find their best 
temperature limits between seventy and onehundred degrees. The matter 
of cooling, therefore, cannot be emphasized too greatly, its significance is 
far reaching. There is too little attention given to it by dairymen, simply 
because they do not realize its value. 

I should like to leave you with a few concise statements which I am 
confident are essential to dairy progress and success. 

1. To obtain the highest grade of milk for consumption, for butter, 
or for cheese, absolute control of the milk is. necessary. 

2. This control is secured only through proper manipulation of the 
milk immiediately after it leaves the udder. . 

3. Cleanliness or the minimum of germ content, the greatest possi- 
ble interchange of gases in pure air, and cooling with continued low tem- 
perature till used, make this control possible. 

4. Starters or other devices unless it is pasteurization will have 
little influence upon milk which has not been subject to the above treat- 
ment. 

. 5. Milk under control is susceptible to such methods and handling 
as the operator may see fit to employ. 


METHODS OF CORN BREEDING. 


By Cyril George Hopkins, Ph. D., Professor of Agronomy in the Agricul- 
tural College and Chief in Agronomy and Chemistry in the 
Agricultural Experiment Station. 


It is a Well establishe, fact that there now exist markets and demands 
for different kinds of corn. 
The price of corn varies, say, from 4% cent to 1 cent per pound. 


222 ILLINOIS DAIRYMEN’S ASSOCIATION. 


The cost of protein in the principal stock feeding states varies from 
3 to 5 cents per pound. ‘In other words, the protein is several times more 
valuable per pound than corn itself. Consequently, stock feeders want 
more protein in corn. (Very possibly the feeders in the southern states 
want more carbohydrates to supplement their present more abundant sup- — 
' piles of nitrogenous food stuffs.) 

The price of corn starch varies from 2 or 3 cents to 5 or even 10 cents 
per pound, depending upon the wholesale or retail nature of the sale. The 
manufacturers of starch and glucose sugar, glucose-syrup, and other pro- 
ducts made from starch want more starch in corn. | 

In its own publication a large commercial concern, which uses enor- 
mous quantities of corn, makes the following statements: | 

“A bushel of ordinary corn, weighing 56 pounds, contains about 4% 
pounds of germ, 36 pounds of dry starch, 7 pounds of gluten, and five 
pounds of bran or hull, the balance in weight being made up of water, 
soluble matter, etc. The value of the germ lies in the fact that it contains 
over 40 per cent of corn oil, worth, say, 5 cents per pound, while the starch 
is worth 1% cents, the gluten 1 cent, and the hull about % cent per pound. 


“Tt can readily be seen that a variety of corn containing, say one 
pound more oil per bushel would be in large demand. 


“Farmers throughout the country do well to communicate with their 
respective agricultural experiment stations and secure their co-operation | 
along these lines.” . 


These are statements and suggestions which should, and do, attract — 
the attention of experiment station men. They are.-made by the Glucose 
Sugar Refining Company, of Chicago, a company which purchases and 
uses, in its six factories, about fifty million bushels of corn annually. 
According to these statements, if the oil of corn could be increased one 
pound per bushel, the actual value of the corn for glucose factories would — 
be increased 5 cents per bushel; and the President of the Glucose Sugar 
Refining Company has personally assured the writer that his company 
would be glad to pay a higher price for high oil corn whenevér it can be 
furnished in large quantities. The increase of five cents per bushel on 
fifty million bushels would add $2,500,000 to the value of the corn pur- 
chased by this one company each'year. The glucose factories are now 


ILLINOIS DAIRYMEN’S ASSOCIATION. 223. 


extracting the oil from all the corn they use and are unable to supply the 
market demand for corn oil. On the other hand, to these manufacturers, 


protein’is a cheap by-product and consequently they want less protein in 


‘| 


corn. 

Corn with a lower oil content is desired as a feed for bacon hogs, 
especially for our export trade, very extensive and thorough investigations 
conducted in Germany and Canada having proved conclusively that ordi- 
nary corn coniains too much oil for the production of the hard, firm bacon 
which is demanded in the markets of Great Britain and Continental 
Europe. 

The methods of corn breeding devised by the Illinois Experiment 


| Station and now used not only by us, but also by the Illinois Seed Corn 
Breeders’ Association, and to some extent, by other Experiment Stations 


and other corn breeders, have for their object the improvement of corn— 


in yield and in quality. In the main the methods are now the same as we 
have employed for the past six years, and they have given results which 
enable us to assert with confidence that by these methods corn can be 


improved in a very marked degree and for many different purposes. The 
| yield of corn can be increased, and the chemical composition of the kernel 
can be changed as may be desired, either to increase or to decrease the 
protein, the oil, or the starch. 


Following is a brief description of the methods of corn breeding 
which we practice and which we have recommended to others. 


) 


Physical Selection of Seed Corn. 


The most perfect ears obtainable of the variety of corn which it is 


desired to breed should be selected. These ears should conform to the 


desirable standards of this variety and should possess the principal prop- 


erties which belong to perfect ears of corn, so far as they are known and 
as completely as it is possible to secure them. These physical character- 


istics and properties include the length, circumference, and shape of the 


ear and of the cob; the number of rows of kernels and the number of 


kernels in the row; the weight and color of the bran and of the cob; and 


the size and shape of the kernels. In making this selection the breeder 


a 


224 ILLINOIS DAIRYMEN’S ASSOCIATION. 


may have in his mind a perfect ear of corn and make the physical selection © 
of seed ears by simple inspection, or he may make absolute counts and 
measurement and reduce the physical selection almost to an exact or 
mathematical basis. 

In this connection let me suggest that there is some danger of corn 
breeders making too much of what might be called fancy points in select- 
ing seed ears. We should learn the facts which are facts and not base 
our selections too much upon mere ideas and opinions. For example, it 
is not known that ears whose tips are well filled and capped with kernels 
are the best seed ears. Indeed it is not improbable that the selection of 
such seed ears will cause the production of shorter ears and a reduced 
yield per acre. It is true that the percentage of shelled corn from a given 
ear is the greater, the greater the proportion of corn to the cob, but our 
interest in that percentage is very slight compared to that of yield per 
acre, and perhaps for the greatest possible yield of shelled corn per acre 
it requires that the ears shall have good sized cobs. Possibly the corn 
which shall ultimately surpass all.others for yield per acre will have tap- 
ering and not cylindrical ears. These are some of the points regarding 
which men have some ideas and opinions, but as yet we have no definite 
facts, and we shall need several years more to obtain absolute knowledge 
regarding some of these points. Let us base our selections of seed corn 
first upon known facts and performance records, and secondly upon what 
one may call his “‘type’ of corn. 


Chemical Selection by Mechanical Examination. 


The selection of seed ears for improved chemical composition by 
_ mechanical examination of the kernels is not only of much assistance to 
the chemist in enabling him to reduce greatly the chemical work involved 
in seed corn selection, but it is of the greatest practical value to the 
ordinary seed corn grower who is trying to improve his seed corn with 
very limited service, if any, from the analytical chemist. This chemical 
selection of seed ears by mechanical examination, as well as by chemical 
analysis (which is described below), is based upon two facts: 


ILLINOIS. DAIRYMEN’S ASSOCIATION. 225 


1. That the ear of corn is approximately uniform throughout in the 
chemical composition of its kernels. 

2. That there is a wide variation in the chemical composition of 
different ears, even of the same variety of corn. These two facts are 
well illustrated in Table 1. 


Table 1.—Protein in Single Kernels. 


Har a a Ear B, Ear C, Ear D, 
protein, protein, protein, protein, 
per cent. percent. percent. percent 


Se 12.46 tbe 7.45 8:72" 
IER too) ooo 5 oo 0 6.ess 0,00 6 0 oes 12.54 12.32 7.54 8.41 
en os 12.44 12.19 7.69 8.73 
SE es oka cc che cecce secon 12.50 12.54 7.47 8.31 ~ 
WE a oe cw cae c cece e 12.30 12.14 7.74 8.02 
RING oc loh sk oc ace vols lois evelesee 12.49 12.95 8.70 8.76 
ee 12.50 12.84 — 8.46 8.89 
MIR s wc ct tc cece co weeces 12.14 * 8.69 — 9.02 
Sa ee 12.14 12.04 8.86 8.96 
EE | SS 12.71 12.75 8.10 8.89 


* Determination lost by accident. 


_ It will be observed that, while there are, of course, small differences 
among the different kernels of the same ear, yet each ear has an individ- 
uality as a whole, the difference in composition between different ears 
being much more marked than between different kernels of the same 
The uniformity of the individual ear makes it possible to estimate or 
to determine the composition of the corn by the examination or analysis 
of a few kernels. The remainder of the kernels on the ear may then be 
planted if desired. The wide variation in the composition between differ- 
ent ears furnishes a starting point for the selection of seed in any of the 
several different lines of desired improvement. 
the The methods of making a chemical selection of ears of seed corn by 
a simple mechanical examination of the kernels is based upon the fact that 
the kernel of corn is not homogenous in structure, but consists of several 
distinct and readily observable parts of markedly different chemical com- 


226 ILLINOIS DAIRYMEN’S ASSOCIATION. 


position. A side from the hull which surrounds the kernel, there are three 
principal parts in a grain of corn: 


1. The darker colored and rather hard and horny layer lying next to 
the hull, principally in the edges and toward the tip end of the kernel 
where it is about 3 millimeters, or % of an inch, in thickness. 


2. The white, starchy-appearing part occupying the crown end of the — 
kernel and usually also immediately surrounding, or partially surrounding, 
the germ. 


3 The germ itself which occupies the central part of the kernel 
toward the tip end. 


These different parts of the corn kernel can be readily recognized by 
merely dissecting a single kernel with a pocket knife, and it may be added 
that this is the only instrument needed by anybody in making a chemical 
selection of seed corn by mechanical examination. 


The horny layer which usually constitutes about 65 per cent of the 
corn kernel contains a large proportion of the total protein in the kernel. 


The white, starchy part constitutes about 20 per cent of the whole 
kernel, and contains a small proportion of the total protein. The germ 
constitutes only about 10 per cent of the corn kernel, but, while it is rieh 
in protein, it: also contains more than 85 per cent of the total oil content 
of the whole kernel, the remainder of the oil being distributed in all of the 
other parts. 


By keeping in mind that the horny layer is large in proportion and 
also quite rich in protein and that the germ, although rather small in pro- 
portion is very rich in protein, so that these two parts contain a very large 
proportion of the total protein in the corn kernel, it will be readily seen 
that by selecting ears whose kernels contain more than the average pro- . 
portion of germ and horny layer we are really selecting ears which are 
above the average in their protein content. As a matter of fact, the 
method is even more simple than this, because the white starchy part is 
approximately the complement of, and varies inversely as, the sum of the 
other constituents; and to pick out seed corn of high protein content it 
is only necessary to select those ears whose kernels show a relativety 
small proportion of the white, starchy part surrounding the germ. 


, ILLINOIS DAIRYMEN’S ASSOCIATION. 227 


a * 
As more than 85 per cent of the oil in the kernel is contained in the 


germ, it follows that ears of corn are relatively high or low in their oil 
content, according as their kernels have a larger or smaller proportion of 
germ. 

In selecting seed corn by mechanical examination for improvement 
in composition we remove from the ear a few average kernels; cut two 
or three of these kernels into cross sections and two or three other kernels 
into longitudinal sections and examine these sections as they are cut, 
usually simply with the naked eye. 

If we are selecting seed ears for high protein content we save those 
ears whose kernels show a small proportion of the white starch imme- 
diately adjoining or surrounding the germ. If selecting corn for low pro- 
tein content we look for a larger proportion of white starch surrounding 
the germ. Our results have shown that the white starch in this position, 
that is, surrounding the germ toward the tip end of the kernel, is a better 
index of the protein content than the starch in the crown end. 

If we are selecting seed ears for high oil content we save those ears 
whose kernels show a large proportion of firm and solid germ; while if 
seed of low oil content is desired, we look for a small proportion of germ 
in the kernel. 

It should be emphasized that it is not the absolute, but proportionate, 
size or quantity of germ or of white starch which serves as a guide in 
making these selections. 


Chemical Selection by Chemical Analysis. 


+ In selecting seed corn by chemical analysis we remove from the indié- 
vidual ear two adjacent rows of kernels as a representative sample. This 
gzample is ground and analyzed as completely as may be necessary to en- 
able us to decide whether the ear is suitable for seed for the particular 
kind of corn which it is desired to breed. Dry matter is always deter- 
mined in order to reduce all other determination to the strictlyu niform and 
comparable water-free basis. If, for example, we desire to change only 
the protein content, then protein is determined. If we are breeding to 
change both protein and the oil, then determinations of both of these 
constituents must be made. 


228 ILLINOIS DAIRYMEN’S ASSOCIATION. : 


For a satisfactory breeding plot, about 20 to 40 selected seed ears are ° 
required. If the breeder desires to make only physical improvement then 
he should select, say, 40 of the most nearly perfect ears which it is posal: 
ble to pick out by inspection or by exact physical measurements. If it is 
desired to improve the composition or quality of the corn as well as the 
physical properties, then at least 200 phyeicaily perfect ears should be 
selected, and, from these 200 ears, the 40 ears which are most suitable as 
| seed for the particular kind of corn which it is desired to breed should be 
selected, either by mechanical examination of sections of kernels, which 
anybody can make, or by chemical analysis, or by a combination of these 
two methods. In our own work we now commonly select by physical 
inspection or measurement the 200 ears; then, from these 200 ears, we 
select by mechanical examination of sections of kernels the best 50 or 100 
ears, and from this lot we finally select by chemical analysis the best 20 
to 40 seed ears for planting. This combination of methods effects a very 
satisfactory seed selection and requires only one-half as much chemical 
work as would be required if the method of chemical analysis alone were 


employed. 


Table 2 shows very fairly the degree of seed improvement which may 
be accomplished by these different methods of selection, when breeding 


to change only the protein content of ocrn. 


It may be stated that equally satisfactory results may be obtained in 
chemical selection by mechanical examination for securing seed ears of 
high or low oil content. For example, the writer has selected by mechan- 
ical examination, from a lot of 272 ears of corn, 18 ears for high oil con- 
tent which averaged 5.24 per cent of oil; and, from the same lot of corn, 
30 ears were selected for low oil content which averaged 4.13 per cent 


oil, making an average difference of 1.11 per cent of oil. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


229 


Table 2.—Some Fair Illustrations of Actual Results Obtained in Selection 


of Seed Corn. 


(Protein, average per cent.- 


50 ears 28 ears 10 Best 
200 selected by selected by best single 
average mechanical chemical seed seed 
' Variety. seed ears. examination. analysis ears. ear. 
Boon County White. 10.57 eG 72 9.36 8.84 8.69 
silver Mine ......... 10.00 9.47 8.77 7.97 7.00 
Pe wee 11.96 11.36 10.79 10.08 8.82 
Reems =o... 2... 11.90 12.44 13.33 14.03 14.63 
Mamie oe... PELE 11.84 12.43 $3.12 14.71 
Mellow eeent ......... 11.14 11.64 12.11 12.55 13.24 
Riley’s Favorite ..... 11.02 11.38 12.41 12.99 15.78 
Burs Waite ........ 12.48* 12.88 14.36 14.87 15.71 
mores Wiite ........ 9.20** 9.10 AT 7.56 7.08 
1) 11.26 12.14*** 
EST 11.26 10.67*** 


t 


years’ breeding for high protein. 


* Average protein content of tien field rows of Burr’s White after four 


** Originally from some stock of Burr’s White as preceding, but bred 


four years for low protein. 


*** Two lots or 42 ears each selected from the same lot of 200 ears 
for two breeding plots, high protein and low protein, the seed for which is 
selected by physical inspection and mechanical evamination but without 


chemical analysis of individual ears. 


If the method of mechanical examination alone is employed in mak- 


ing the chemical selection, then, if possible, there should be some chemi- 


cal control of the work, at least until the breeder has become sufficiently 


skilled, or has had sufficient experience, to feel that he knows how to 


alake a chemical selection of seed ears by mechanical examination of 


kernels. Such a chemical control does not involve a large amount of 


chemical work. In Illinois the Experiment Station offers such a chemical 


control to farmers who will agree to make the selection of the best possi- 


ble seed, both by physical inspection of ears and mechanical examination 


of kernels and who will further agree to secure data and breed the corn 


in accordance with our directions. 


This control is affected by analyzing only two samples of corn each 


year; one composite sample of the rejected ears, five average kernels 


230 ILLINOIS DAIRYMEN’S ASSOCIATION. 


being taken from each ear, and one composite sample of the 20 to 40 
selected seed ears, twenty average kernels being taken from each of these 


ears, and each of these two composite samples being properly labeled 
and analyzed. 


One of the best selections which has yet been made by mechanical 
examination was accomplished last spring by a farmer who is breeding 
corn for higher protein content. Out of a lot of 165 ears of corn he 
selected 15 ears whose protein content averaged 1.48 per cent higher than. 
that of the 150 rejected ears, as was determined by the chemical analysis 
of a composite sample from each of the two lots. Because of the chemical 
control which the Station affords him, he knows each year just how much: 
he has accomplished. 


If the purpose of breeding a kind of corn is principally to change its 
content of a single constituent, as to increase protein, then the selection 
of the best 40 ears is simple and regular by either method; but if it is 
desired to effect changes in the content of two constituents, as to increase 
the protein and to increase the oil in the same corn, then one could hardly 
expect to make much progress in both directions, if he relied solely upon 
mechanical examination of kernels for chemical selection of seed ears. 
Even after the chemical analyses of 100 ears have been made it requires 
some computation to determine which are really the best 40 ears. For 
example, an ear may be desirable for seed because of its high protein 
content, but it may not be sufficiently high in oil. In order to reduct the 
selection to an exact basis, we have adopted simple mathematical compu- 
tations for all such cases. 


For high protein and high oil in the same corn, we multiply the per- 
centage of protein by the percentage of oil and use the product as the 
selection coefficient, the forty highest products designating the forty best 
ears. 


For low protein and low oil we multiply the percentages together 
and use the lowest product as the selection coefficient. 


For high protein and low oil in the same corn, we divide the percen- 
tage of protein by the percentage of oil and use the highest quotients as 
our selection coefficients. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 231 


Table 3.—Selection of Seed Corn for High Protein and High Oil. 


Protein Oil Selection 

No.Ear. in corn. incorn. coefficient. 
a 11.17 6.03 67.30 
ES ee ee 12.66 4.90 62.00 
Eo aes oe coe eee ee wae 12.60 4.92 66.89 
Is xe ok ke cleat renee 10.85 4.55 49.80 
rar 11.01 5.72 62.97 
0 ne ae eer 11.50 4.77 54.81 
eee ara 14.71 5.56 81.75 
oo Hae reer 10.07 4.73 . 47.62 
0) a 13.14 5.44 71.53 
8 Eee 10.19 5.80 59.10 
Seri gs ee cise aie ces ev es £01 5.97 65.78 
ire icha sss cee a des ee eels s 10.39 4.73 49.13 
PRs cee et ee ewe wee 13.96 5.28 73.72 


0. a 11.87 5.26 62.50 


For low protein and high oil we divide in the same manner, but use 
the lowest puotients for selecting the best ears. 

Table 3 illustrates the value of this method as applied to the selection 
of the best seed ears for both high protein and high oil. 

It will be observed that some ears which are high in only one de- 
sirable constituent (see No. 2 and No. 10) must be discarded because the 
selection coefficients which they give are even below the average; while 
other ears which may be quite low in one constituent (see No. 1 and No. 
3) still furnish acceptable selection coefficients. 


The Breeding Plot. 


The 40 selected seed ears are planted in 40 separate parallel rows, 
one ear to a row, consequently the breeding plot should be at least 40 
corn rows wide and long enough to require about three-fourths of an ear 
to plant a row. It is well to shell the remainder of the corn from al) of 
the 40 ears, mix it together, and use it to plant a border several rows wide 
entirely around the breeding plot, to protest it, especially from foreign 
pollen. } 

In my judgment one of the most practical and satisfactory locations 
for the breeding plot is in a larger field of corn planted with seed which 


232 ILLINOIS DAIRYMEN’S ASSOCIATION. 


is as nearly as possible of the same breeding as that planted in the breed- 
ing plot itself. The stock seed for this field should always be selected 
from the previous year’s breeding plot and it may well include as many 
of the 160 rejected ears as are known to be above the average of the 
200. Or, if the breeding plot can be well isolated from all other corn 


fields and still occupy good soil, this also makes a very suitable location 
for it. 


The very best ears of seed corn are planted in the center rows of the 
breeding plot, the remainder of the ears being planted in approximately 
uniform gradation to either side, so that the least desirable ears among 
the 40 are planted in the outside rows; and in the final selection of the 
best field rows from which the next year’s seed ears are to be taken, some 
preference is given to the rows near the center of the plot. 


While we are not yet ready to make absolute statements regarding 
the matter, never the less, from the data which we have secured, and are 
securing upon the subject, we now recommend that every alternate row 
of corn in the breeding plot be completely detasseled before the pollen 
matures and that all of the seed corn to be taken from the plot be selected 
from these 20 detasseled rows. This method absolutely prohibits self- 
pollenation or close-pollenation of the future seed. By self-pollenation is 
meant the transfer of pollen from the mail flower of a given plant to the 
female flower of the same plant; and by*close-pollenation is meant the 
transfer of pollen from the male flower of one plant to the female flower 
of another plant in the same row, both of which grew from kernels from 
the same seed ear. 


The transfer of pollen from one plant, to another plant which which 
grew from kernels from a different seed ear, we term cross-pollenation. 
We have been for several years accumulating data which show that arti- 
ficial self-pollenation is very injurious to the vitality and vigor of the 
seed produced, and we have also secured data pointing toward an injurious 
‘effect of close-pollenation even by natural methods, so that we feel justi- 
fied in recommcending, at least tentatively, the use of cross-pollenation in 
seed corn breeding. 


It is also recommended that in the 20 rows of corn which are not 
detasseled no plants which appear imperfect, dwarfted, immature, barren, 


_ 


ILLINOIS DAIRYMEN’S ASSOCIATION. ree 


or otherwise undesirable, should be allowed to mature pollen. Detassel- 
tng is accomplished by going over the rows two or three times and care- 
fully pulling out the tassels as they appear. , 

Occasionally an entire row is detasseled because of the general in- 
feriority of the row as a whole. | 


~ 


Field Selections Based on Performance Records. 


As the corn crop approaches maturity we are then ready for the first 
time to begin at the real beginning in the selection of seed corn; that it, 
with the whole corn crop and the whole corn plant, as it stands in the 
field. 

We then make our first selection of seed corn from the field rows 
(each of which is the progeny of a separate single ear) on the basis of 
performance record. Hach of the twenty detasseled rows is carefully 
examined. Some of them are discarded for seed purposes by simple 
inspection, and with some rows this decision may be made early in the 
growing season; because, when each field row is planted from a separate 
individual ear, that row has an individuality which in many cases is very 
marked. It may show very imperfect germination (in the most careful 
work the germinating power of each ear is ascertained before: planting), 
it may be of slow growth, produce small, weak plants, or numerous barren 
stalks. The plants may be tall and slender or very thick and short. In 
one row the ears may be borne high on the stalks, while in the adjoining 
row they may average one or two feet nearer the ground. One row may 
yield more than twice as much corn as an adjoining row on the same. 
kind of soil. As a matter of fact, when one begins to breed corn by the 
row system (one seed ear to each row) he is usually surprised to find that 
the plants in some rows are so very different from those in others, as will 
be seen from data from one of our 1901 breeding plots, which are given 
in table 4. 


234 ILLINOIS DAIRYMEN’S ASSOCIATION. 


Table 4.—Performance Record of Breeding Plot, 1901. 


(Breeding for high protein.) 


Protein Weight of 
in ear corn 
Field Row No. seed ear. in crop. 

De tecui Sack op ata LRT OU tage onl LSS RS ORC cy RR RN tart 12.06 91.0 
DeTitta Ri te OR OER Te Ae oyeae Ck Ne hak Ramee Laden, AS a eed aaa 12.17 86.0 
mB), ROR Sie os elo vars Genera wASLS EUR okay Meh atnuhe Ute Tae Stee DRS nae 12.19 98.5 
GEE a are ae Sl pe ERO TIN ee eM ms May Tas Pt gree 12.26 99.5 
BB ial ce Rtaste, inst coe AEN ok at ic ats edad ans a ee ane Re 12.31 77.0 
GY Sorcha clatarale © water igs teeta iat ost A LN an tech ae aR 12.40 118.0 
MORES ot Sid bata We miata Heal tad URES NOR, tech ie Oe pad See ee 12.66 116.0 
EEO SA Rate ne FREE Or REALM CoE ior Ronema 28° ea ae 12.83 54.5 
A A A, Peed ae SMT oa = Samay MERCI aC CR nen, BM aT ait a 12.00 107.0 
DDS: Bere oS ws ace cote tana de ohana a i ae ae td eee eae ate 15.78 103.0 
SE Ga ere apr ae ee nian ee et eee) i Se. he 12.93 87.0 
Diese xk cack piecccae Sey yee CeCe CO MERG ante be eae ete ieee 12.90 127.5 
oI EA ae) SAAT Ee SBA Wi A Nh ee ieee ee ae AeA 113.0 
5 he Sa Meee Am We ey NY Uaeee pn Beane MaMa, BYU rene (he 12.45 123.5 
Bo Fe aes Su A a ere ads ec eaue Re fe aon wy acres Oe RVR SN PEE 12.32 103.5 
GMs ere se tak EA GIRL age cs Goes es PRD ds ey Ee Ree ape ary coe 12.31 92.0 
IH UID? gts WAPOA OD Nope AP oe ae SCE eat PMS ell um or gap SAE Ae 12.23 85.5 
Me Brot e Meee bits Sige cheers Seeder Cte Utara le eiatiat eee eee 12.18 117.0 
BOE ate ees Oe te Com a a ee one gee SRL FNC e y, CeUe Paes OR Lar 12.07 140.5 
BD hn seer yene, Cabs: Gad Me de abcts cduens Cue ecl einer een pate ett ee Meee pet ane ne 12.06 97.0 
PA VCTALCS Fb: SS Bie Si shae aa a ete eeake ee ciate 12-5) 101.8 


We take no seed from a row which produces a large proportion of 
imperfect plants, barren stalks, small ears or a low yield, even though a 
few apparently good seed ears might be found in the crop which that 
row yields. 

The points to be considered in the selection of the field rows, and 
finally in the individual plants from which seed ears may be taken should 
include the per cent of “ stand” of plants, the height and physical propor- 
tions of the plant, the character and amount of foliage, the position of 
the ear on the stalk, the length and size of the ear shank, the per cent © 
of ear-bearing plants, the time of maturity, the total yield of the row, the 
average weight of the ears, and the number of good seed ears which the 
row produces. 


ILLINOIS DAIRYMEN’S ASSOCIATION. P25 


Some of these points can be determined by inspection; some require 
actual counts and measurements or weights. 


The corn from each of the detasseled rows which have not been 
rejected by inspection is now harvested. First, all of the ears on a row 
which appear to be good ears and which are borne on good plants in a 
good position and with good ear shanks and husks are harvested, placed 
in a bag with the number of the row, and finally weighed together with 
the remainder of the crop from the same row. The tota! weight of ear 
corn which the row yields is the primary factor in determining the 10 best 
rows from which all of the 200 ears for the next year’s selection much be 
taken; and yet no corn breeder should follow even this rule absolutely 
or blindly. If it should happen that one of these ten best yielding rows, 
although slightly higher in yield, is nevertheless plainly inferior to some 
other row in the number of good ears produced, the row selected should 
be changed accordingly. Yield ‘is of first importance, but it should not 
- exclude all other points. It is more practical and profitable to produce 
99 pounds of good ears than 100 pounds of nubbins. Other things being 
equal, or nearly so, preference is also given to the rows nearest the center 
of the field, for reasons already explained and well illsutrated in Table 4. 


In the final selection of the 40 seed ears we prefer to have as many 
as possible of the ten best field rows represented, and we frequently sac- 
rifice slight advantages in chemical composition for the sake of having 
such a large representation, because of the possible future evil effects of 
too close in-breeding. 


Each lot of 20 ears (more or less) from each of the ten best rows 
and finally each single ear of the 40 seed ears ultimately selected is kept 
labeled, and permanent records are made of the number and the descrip- 
tion of the ear, the composition of the grain, performance record of the 
row, etc., so that as the breeding is continued an absolute pedigree is 
established, on the female side, for every ear of corn which may be pro- 
duced from this seed so long as the records are made and preserved. We 
also know absolutely that we have good breeding on the male side 
although the exact individual pedigrees of the males cannot be known and 
recorded. The corn which we first began to breed (see bulletin No. 55, 
Iilinois Experiment Station) we are this season growing in five different 


236 ILLINOIS DAIRYMEN’S ASSOCIATION. 


breeding plots in Illinois, and it is now being grown in two or three other 
states; and every ear which is grown this year in any of those breeding 
plots has an established and recorded pedigree for seven generations. For 
example, each of the ears of corn which was grown the past season in our 
high protein breeding plot has a recorded pedigree showing the protein 
content of its dam, of it grand dam, of its great grand dam, of its great, 
sreat grand dam, of its great, great, great grand dam, and its great, great, 
great, great grand dam. 

In conclusion let me say that, to the practical corn breeder, I would 
urge only three things: et 

First: Adopt the row system, plant 20 to 40 good seed ears, one ear 
to a row; then select your seed for the next year, on the basis of perfor- 
mance record, from about 10 rows which product the highest yield and the 
best ears. 

Second: Breed corn for a purpose. If you wish to feed corn, breed 
- and grow high protein corn. If you wish to grow corn for the starch and 
zlucose factories, breed and grow corn the factory wants. 


Third: Until we have facts, don’t devote too much time to “fancy 
points,” such as trying to produce kernels on the tip end of the cob, or 
trying to reduce the size of the cob, or trying to make the tip end of the 
ear as large as the butt, or pulling out suckers, or doing other things the 
ultimate effect of which is unknown. It is not yet known with any degree 
of certainty whether such things are beneficial, injurious, or without effect, 
on the production of the crop. 

-» And don’t feel that you can’t breed corn even if you are unable to 
detassel barren stalks. Last year we had fields with 50 per cent of bar- 
ren stalks,—this year in some fields from that seed we have about five- 
tenths of one per cent of barren stalks, and these examples fairly illus- 
trate the tremenduous effect of soil and season and condition of growth, 
as compared with breeding, upon the production of barren stalks. Barren 
stalks bear no ears, and the whole tendency of Nature’s law is to breed 
them out, and even without the intervention of man. As a matter of 
fact, in order to give to barren stalks an equal chance with ear-bearing 
plants to propagate themselves, we should be obliged to detassel every 
ear-bearing plant in the field. In studying this problem it should be 


ILLINOIS DAIRYMEN’S ASSGCIATION. 237 


borne in mind that the female parent of the barren stalk was not barren. 

{t is probably much more important that we absolutely prevent self- 
pollenation and close-pollenation by detasseling alternate rows, but even 
this practice is still an experiment. It is very true that exceedingly poor 
corn has been produced by artificial or hand self-pollenation but recent 
experiments have also shown that corn may be degenerated by artificial 
cross-pollenation; and it should be understood that our recommendation 
to detassel alternate rows in the breeding plot is tentative, and I cer- 
tainly would not urge this practice. Probably such detasseling will prove 
somewhat helpful to the corn breeder, but we know that very great im- 
provement can be made without detasseling at all, simply by selecting 
seed on the basis of performance record and for desirable quality or com- 
position. 


Hern iion! 1) 


238 . ILLINOIS DAIRYMEN’S ASSOCIATION. 


Directors Meetings 


1902-1903. 


On call by President Newman the Directors met at Springfield Oct. 
2, 1902, Directors Joseph Newman, J. R. Biddulph, R. R. Murphy, G. ry 
Gurler and F. A. Carr were present. 

The object of the meeting was to arrange for the annual convention 
January 6-7-8, 1903. The meeting was called at the St. Nicholas hotel for 
2 p. m., October 2, but adjourned to meet at the State Capitol at 8 p. m. 

It was decided to hold the 1903 convention at the State Agricultural 
College, University of Illinois. Secretary Geo. Caven and Prof. W. J. 
Fraser were instructed to prepare the program. 

The matter of dividing the pro rata purse to be offered on butter 
exhibited at the annual convention came up for discussion. It was 
decided to offer a first prize of $25 for the highest scoring creamery 
butter, and $15 to the highest scoring “dairy” entry. Also it was decided 
to admit into the pro rata all creamery entries that scored 92 or over 
and all dairy entries that scored 90 or over. The highest scoring tub 
in each of these classes was not to participate in the pro rata unless the 
highest in the pro rata class exceeded the special or sweepstakes prize 
in that class. A general discussion concluded the session and on mo- 
tion the meeting adjourned. 

GEO. CAVEN, Secretary. 


THE BLOOMINGTON MEETING. 


_ Directors of the Association met at Bloomington, February 23rd, 1903, 
during the convention of the State Farmers’ Institute. This was the first 


ILLINOIS DAIRYMEN’S ASSOCIATION. 239 


meeting after the January convention and was attended by President 
Newman, J. R. Biddulph, J. S. Spies and John Coolidge of the Board of 
Directors. Treasurer H. H. Hopkins and Secretary Geo. Caven were 
present and offered their reports, which were accepted and given into the 
hands of President Newman and G. H. Gurler to be audited. 

A duty of this meeting was the election of a Treasurer and secretary 
and the old officers were retained in these positions. On motion of 
Director Spies the Secretary was instructed to cast the ballot of the 
Directors for H. H. Hopkins, of Hinckley, for Treasurer, and that being 
done President Newman declared Mr. Hopkins elected for the ensuing 
term. 

On motion offered by Director Coolidge the Secretary was instructed 
to cast the Directors’ ballot for Geo. Caven, of Chicago, for Secretary, 
and that, being done the president declared Mr. Caven elected for the 
ensuing term. 

On motion of Mr. Spies the President, Vice President and Secretary 
were made a committee to decide on the date for the next meeting, and 
on motion of Mr. Coolidge, the President was empowered to appoint a 
committee that should decide upon the place of meeting of the next 
annual convention. Mr. Spies spoke for the southern part of the state 
for the next meeting and the Directors were all favorable if the proper 
arrangements could be made. 

The Secretary was instructed to get a new minute book for entering 
reports of meetings of the directors. Adjourned. 

GEO. CAVEN, Secretary. 


The Secretary’s report of money that came into his hands was as 
follows: 


Receipts. 
ereasurer a check for mailing reports. . 2... 66s ci ce cc acc cw acces $ 45.00 
LS poi Sag gPRSP ia aE iT el Sy Sr a Re OL 115.00 
REL 6s ae op since ec ale, Ridin dla eae Se ROS oka ne eee es wb eh. 25.00 
EE URINE Oe C0) 2) chee tiga chee vic Sa) Rake choy bo go ivena-e he ee be an on 10.08 


240 ILLuNOIS DAIRYMEN’S ASSOCIATION. 


Mayor Of: Wr pag ao eisityenk aos w Geetewtaona foie Ukteingn le ole oie ie el arey tance 50.00 
HWigin Butter stip OO.) (8s no% onus eo aleion ile abe a's & bb ene e eneyh sie 10.00 
Dairy Mutual Insurance Co. ........... un cs Doles, eke 10.00 
Diamond ‘Crystal Salt Co. 05. ooas fades ee Delite «a piel che aie ted er 10.00: 
C.,H. Weaver :&° Co. Cor butter)’. 042. a. oes sacs 5 sco eee 77.83. 
.DeLaval Separator Co. Pe atacentyss Speen oh het et a ae 30.00 
Wells,; Richardson: &: (G0./-<i.'.-2i,3.c:sate aia ces open ee ake + lee 25.00 
Vermont.;Marm ‘Machine: ‘Co. ocic).)55.3a.6 Se baitlate yo cke deine oe eee 30.00: 
The. Sharples Go.) lee Bc wo ee et ee ba aoe tae 10.00 
AnH. Barber Wie (SO, 2.283 wks pee iat uel eseneriee ea eapatee eos 5 o> Uae 10.00 
Sturges & ‘Burn: Mfe.-C0. 20. iv oo he ree ee 10.00 
WOreester: Salt: \OOe 0 ssa ss ete pte ea oh ee eae eee o.¥.0 ube eet eigenen 10.00 . 
Creamery Pke> MES (Co 4.3 5 aarelats oie ostets cre eco ee ... 50.00 
Empire:Cream' Separator. CO. iic.4 svc bl dine oe eee ae ee eee we 10.00 . 
Cheek: on Peas ure 5 lavscctasc a's vars Sie teioie sooo vsia edn Ya inept ova ate arg ae ae 68.98 
Cheek: on «Treasurer's: ss coo bs bee hei k olew, ona nahin 3.35 
OER Se, Poh nore ci Oe ee Oe Sie ee ee 4 teins $660.16 
Expenses. 
xpress freight; drayare 20. Sia as eee ».-$ 10.40 
Stamps (including mailing reports) Scleuik at Dale sib atk eet Pin vt 4 56.50 
Telephone v2! 2) se Vato MM AACA RONG ove CS 0 1.50 
Telegrams Se aie AMORA ea OL EN NESTA GS aR CO ealea AUA rc Sivas gel a ag 3.00 
Envelopes and wrappin® Papen. sce Seis kb iete ck bie |e ela e 6 even ele eee cae) Seo 
Travels “EXPENSES ies Ok ae ote eel sve teste lace tare hel wore ela tena eaten ops aks nae 
Corporation -TEDGT G7 ii. pcos oie aials ew Bec oe whole opie piale lett 1.25 
Miscellaneous: yer eas es ces pe eee Lae / eins ey sj ett thie ee wee 16.90 
On account Of speakers c.25. oad aided eke SIRE OS ee ee oS ao teieiieive Cohen 32.80 


Paid to H. H. Hopkins, Treasurer .......seecccecccceseesereeseee DLL83 


ij Rotel fees os ones: eae i ee he seve ss $660.16 


ILLINOIS DAIRYMEN’S ASSOCIATION. 241 


TREASURER’S REPORT. 


Hinckley, Ill., Feb. 21, 1903. 
To the President and Board of Directors of the Illinois State Dairy- 
men’s Association: I herewith submit the following report: 


inet on nand as per last.......05 nse ceceeceseccbeuesve $ 06 4.74 
meer received from President ...... cesses scene enewooseees 1500.00 
Meee errecciyved from Secretary... 6.6. ccc cee eee bee en eweatene 10.00 
1903 
weeeeereceived from Secretary ..... 0... ...0cccccceeccavescee' 206.00 
Pemeetinecrived 1rOM Secretary 2... kee ec ce ele wl dee seuss ee. 40.00 
meum@oeeived 1TOM Secretary 1.446... ce cee clbopaweucces 162.83 
Smee reeeived from Secretary ~. 0... es le elas eee enw ee evs 20.00 
Peememerocoived irom Secretary «... 0). cds we ne nee ecseceowes 73.00 
ME 2 irk cass gh ipy wtus gd oro Wis daak. bs Aap Oe Eisen, a aie erate $2016.57 
Paid the following orders, drawn on me by Secretary: , 

mavenrecewed irom bank, Nov. 1, 1902,:No. 602..... 00.00.06 ..%0. $ 8.50 
Mere teccived from bank, Nov..1, 1902,:No. 657....4....06-.s0.608% 100.00 
Date received from bank, Nov. 1, 1902, No. 658..... eee podede Nace, ites 15.00 
Date received from bank, Nov. 1, 1902, No. 659.............0.2.. 6.00 
Date received from bank, Nov. 1, 1902, No. 660.............. jeete er’ Woeban 
Date received from bank, Nov. 1, 1902, No. 661...........0e0000- 10.00 
Date réceived from bank, Nov. 1, 1902, No. 662....... ep RPO MAEhCde. wer 35.50 
Pate received from bank, Nov. 1, 1902, No... 663... ....cissccctnes 45.00 
Date received from bank, Jan. 1, 1903, No. 664...... ti Ciseiay maid Se ALCO 
Date received from bank, Jan. 1, 1908, No. 665...... a sitatahrerere ai Papa weads keh! 1) 
Date received from bank, Jan. 1, 1903, No. 666........c.eeees- Eire, O80 
Date received from bank, Jan. 1, 1903, No. 667..... i crutsa coeckinees 16.80 
~Pate received from ‘bank, Jan. 1, 1903, No. 668.........ccscesecoes 17.67 
Date received from bank, Jan. 1, 1908,No. 669.........02cecesevce 20.50 
- Date received ‘from bank, Jan. 1, 1903, No. 670........ cicidial « jpite itera 3.50 
Date received-from bank, Feb. 18, 1903, No. 671...... 0.00008: ... 100.00 
Date received from bank, Feb.-18, 1903, No. 672.......esceeeseees 57.70 
Date received from bank, Feb. 18, 1903, No. 673...........2.5. wa» = =1510 


fae received. irom bank, Feb. 18, 1903, No: 674: 2... 2.6.3 50. 8eos 68.98 


received 
received 
received 
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received 
received 
received 
received 
received 
received 
received 
received 
received 
received 
received 
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received 


ILLINOIS DAIRYMEN’S ASSOCIATION. 
from bank, Feb. 18, 1903, (No. 6750% .)0.... se oe 43.50 
from. bank, Feb: 18,1903, Nov ‘676... 2%... Se 25.00 
from bank, Feb. 18, 1903, Nov 678 %...2.. oo aaron 16.21 
from bank, Feb; 18, 1903; INo7 679..’.:........ «eee Uy id 
from: bank, Feb. 18,'1903,; No. 680. 2. ..°.7. ence 10.03 
from.bank, Feb. 18, 1903, No: 681... 3... 5 cue 11.85 
from bank, Feb. 18; 1903;. No. 682........... 0%. sehen 17.47° 
from* bank;-Feb?.18>-1903;. Wo... 683 .. 25.6... 2% onteae seat ‘5.91 
from bank, Feb. 18, 1903, No. 684.............0000. 27.72 
from: bank, Feb. 18, 19038, No: 685... .\. . sree ene 24.50 
from . bank, Feb.; 18; 19038,- No. G86... 1. cs «een 25.65 
from. bank, Feb. 1%, 1903; Nov 678. ....3°0% -Soc eee ee 32.83 
from bank, Feb. 18, 1903, No. 688............e0e00. 8.61 
from. bank, Feb. 18, 1903, No..689%.. 10... osc ae 25.54 
from. bank, Feb..18, 1903; No: 6902. J. ..0. coe 20.00 
from banks, Feb. 18, 1908; No. 691: ...02 3 22 eee 5.80 
from; bank, Feb. 18,.1903,. No. 692).2.0-2 .. oe 12.50 
from bank, Feb. 18;.1903, ‘No.-694 2... ...in.2.. nee 10.00 
from “bank, Feb: 18,°1903, No: 695... ¢ 2° oeeeeeee 2.50 
from. bank,’ Feb: 18,°1903, No.-696. 0... ? 2. See 12.25 
from bank, Feb.18, 1903, No. 697... ...°% 3 eee 8.75 
from. bank, Feb: 18, 1903, No. 698.02. 0.223) eee 12.50 
from. bank, Feb; 18,- 1903, No.699.. 2... 23. eee 12.50 
from bank, Feb:- 18; 1903, No..'700. : . ...2244 Pai 10.00 
from -bank, Feb. £8;°1903, No; 701. :... 3442 eee 10.00 
from bank, Feb. 18, 1903, No: 703.0... 2. = 0. 5eeeeeee 5.00 
from bank, Feb,18, 1903,;.No:°704..2<.022% sae 21.30 
from bank, Feb: 18, 1903, No. ‘705 0.3.2. 22 sone 10.00 
from bank, Feb. 18, 1903, No. 706........... +; eee 15.00 
from: bank,: Feb) 18, 1908; No. 709. ::0.5..7 sk eee 12.50 
from ‘bank,, Feb. 18,2903, No. Til... 0 ae 6.25 
from, bank, Feb. 18, 1903; Not 712... 3... 2 eee 3.75 
from: bank, Feb. 18, 1903, No. -718.'. 20. BYP o8 eee 7.60 
from. bank, Feb, 18, 1903, No 715.....5..% . 4.2 eee 3.718 
from bank, Feb: 18;°1903, No! ‘716. ..43.4.2 <. eee 4.00 


ILLINOIS DAIRYMEN’S ASSOCIATION. 243 


Hatorreccivea from bank, Feb.'18, 1903, No. T17...... 00... cee in 5.00 
mare received from bank, Feb. 18, 1903, No. T18............ 02.0 2. ae 
eer teecived from bank, Feb. 18, 1903, No. 720... 06.00. se. ees 2.00 

Meme OUL ON OFders i... ee. ee wes wale ws mae ced Ria ea aaa $1065.88 
IR RES VOT ie oe be. a iw bia! vier WES Whale eral a. os teletwity tale. oe $2016.57 
oes a to, Salah heche vst puota Quevaiele ob ek nate! awit Hele! Gigs as 1065.88 

Re InOUNT OW: Hat: oo. it bos Si eee oh eet siaea He ow where oe $ 950.69 


As per bank book and orders herewith. 
Respectfully submitted, 
H. H. HOPKINS, Treasurer. 


A number of orders out at the time of making the renvort had not 
been presented for payment, including an order for paying for printing 
the 3,000 copies of the annual report. Between the time of making the 
report and June 30, 1903, all the orders had been presented and orders 
given for all the expenses to date and a subsequent statement shows the 
condition of the funds on that date. 


os Hinckley, Ill., June 30, 1903. 
Joseph Newman, President: 

Dear Sir: The $950.69 balance in my report of Feb. 21, 1903, was 
inereased by $10 received from the Secretary, making $960.69. From this 
orders to the amount of $951.94 have been paid, leaving a balance in the 


treasury of $8.75. 
H. H. HOPKINS. Treasurer. 


The funds of the association met all the expenses of the year, except 
one-half the secretary’s annual salary of $200. The funds, therefore, 
were $91.25 short of the expenses of the year. . 


244 ILLINOIS DAIRYMEN’S ASSOCIATION. 


The 1904 Convention 


Illinois Dairymen’s Association at Green-= 
ville, January 5, 6 and 7, 1904. 


The next convention of the Illinois Dairymen’s Association will be 
eld at Greenville Jan. 5, 6, 7, 1904. } 

This is in the southern dairy district of the state. It is a growing 
district and a large part of the milk goes to St. Louis. Dairy conditions 
are much the same in this as in the Fox river country of the northern 
part of the state. The milk goes to creameries for butter making, to 
condensaries and to supply sweet cream and milk for the St. Louis 
market. Condensaries are located at Highland, Greenville, Effingham and. 
Marshall. A number of creameries have recently been built in this ter- 
ritory and are all doing good acces. It will be interesting for any 
dJairyman of the state to visit this part of Illinois during the convention 
0 see what has been and is being done in dairy development. We are 
assured that . there will be a good attendance of local dairymen at. the-- 
sessions. We will have an excellent program. Don’t forget the dates, 
Jan. 5, 6, 7, 1904 


ILLINOIS DAIRYMEN’S ASSOCIATION. 245 


REPORT 


OF THE 


Fifth Annual Butter Fair of the Sanga- 
mon County Butter Makers’ 
Association 


Maple Grove Farm, April 15, 1903. 

For six’ years the wives and daughters of the Sangamon county 
farmers have made a study of scientific butter making and have held 
monthly meetings at which the subject has been discussed in its every 
phase. The result has been very perceptible in a notable improvement in 
the quality of butter offered on the market by the farm wives of “Old 
Sangamon.” The ladies are very proud of their organization, it being the 
only association of women buttermakers in the country. Each year they 
have held a fair and on February 19th the fifth annual fair of Sangamon 
County Buttermakers Association was opened at the Japanese Home in 
the City of Springfield, with an exhibit which excelled in merit all pre- 
vious efforts of the organization. Officers of the association were pleased 
and surprised at the excellent showing made in spite of severe weather 
and the fact that the country roads were almost impassable. Judging 
from the interest manifested in the show, if the weather had been: favor- 
able.and.roads passable the -display would~ have been ‘simply enormous.” 

On long tables extending the entire length of the hall, in uniform 
white crocks, each holding three pounds, arranged in their several classes, 
were hundreds of pounds of butter. So much butter of like quality was 
probably never before gathered together in an exhibit by women. One 
of the first exhibits to attract the eye of the visitor was a lot of 
ornamental butter in a fine glass case, full of golden works of art, which 


246 ILLINOIS DAIRYMEN’S ASSOCIATION. 


would be prized if they were made of less perishable material than butter. 
One exhibit of ornamental table butter, which attracted much attention, 
was a pineapple done in butter, by Asa Sterling, of Rochester township, 
who is 87 years old. It was deftly worked and is very realistic, the only 
tool used being a pie gigger which had been in the Sterling family seventy- 
five years, and used in making pies whenever made all these many years. 
This pine apple of Mr. Sterling’s has been a feature at each of the five 
annual fairs of the Association. Each year he takes the finest specimen 
of butter, his daughter, Mrs. Sterling, secretary of the Association, can 
- produce and shape it into a perfect image of the fruit. He is now five 
years older than he was when he did his first work for the fair and each 
year shows a marked improvement. A most beautiful exhibit was the 
creation of Mrs. Carrie Bradford, of Gardner township, who had wrought 
from the golden butter a fine basket of tube roses, set in an oblong frame, 
around which was entwined wreathes of flowers. Mrs. Lee Hickox 
displayed a plate of fancy butter balls. Mrs. J. P. Plummer, of Rochester 
township, a pine cone. Another artistic exhibit was a section of a log 
upon which grows a plant, the work of Miss Nettie Nokes. Following is 
a list of prize winners: 

First Premiums—Mrs. Carrie Bradford, of Gardner township; Mrs. 
J. M. Council, of Lanesville township; Mrs. M. F. Megredy, of Loami 
township; Mrs. S. E. Smith, of Rochester township; Mrs. Lee Hickox, d 
of Springfield township; Mrs. Mary Poorman, of Williams township: 
Nettie Nokes, of Woodside township; Mrs. Elivabeth Vohes, of Cursan 
township; Mrs. Frank Welch, of Illiopolio township; Mrs. E. A. Sterling, 
of Rochester township; Mrs. Frank McVeigh, of Clear Lake township; 
Miss Lottie Alson, of Curran township; Mrs. Nannie Gunnett, of Curran 
township; Mrs. Henry Jacobs, of Loami township; Lewis Wiggens, of 
Springfield township. "3 

.Second prize winners—Mrs. Nanny Gunnett, Mrs. George Berry, Miss 
Flora Council, Miss Maude Gilbert, Mrs. E. A. Sterling, Mrs. Mary Poor- 
man, Miss Nettie Nokes, Mrs. M. T. Megredy, Leland farm: 

Sweepstakes Class—A, old style, Mrs. J. M. Council. Class B— 
Deep setting or creamery, Mrs. Elizabeth Vorhes. Class C—Separator 
butter, Mrs. J: M. Council. Class D—Print, Mrs. Mary Poorman. Grand 


ILLINOIS DAIRYMEN’S ASSOCIATION. ZAZ 


sweepstakes—Lewis Wiggens, Leland farm. Granulated butter, first 
prize, Mrs. J. M. Council; second prize, Mrs. E. A. Sterling; third prize, 
Mrs. M. F. Megredy. Best display of artistic ornamental butter, Mrs. 
Carrie Bradford. Best ornamental table butter, Mrs. E. A. Sterling, first 
prize; Miss Annetta Nokes, second prize. 

In the course of the fair many new names were added to the mem- 
bership list and the officers are planning many new features for future 
meetings. Hon. Joseph Newman, President of the Illinois State Dairy- 
men’s Association, very kindly sent Prof. Oscar Erf to score the butter, 
which gave complete satisfaction. The professor is from the University 
of Illinois, and the ladies were very much elated that they were able to 
have such an expert scorer. After the scoring of the butter Prof. Erf 
gave a very instructive talk to the ladies on the subject of scientific 
butter making. The fair was one of the most successful in the history 
of the organization. In the point of number of exhibits, in the excellence 
of butter displayed and from a financial standpoint the show was ahead 
of any of it predecessors. The butter was sold at a figure far above the 
market price for country butter. An unexpected feature of the last day 
of the fair was that several sneak thiefes entered the hall and took 
advantage of the opportunity presented when the members of the Asso- 
ciation were absorbed in the work of Prof. Erf, in the scoring of the 
butter, to carry away about thirty-five pounds of the prize butter. 
Another year it must be protected from that class of people. The ladies 
are satisfied that it will be best to hold their fair each year in November 
or the first part of December. The country roads and weather are so 
much more pleasant. Hoping in the future to merit the kindness shown 
us by the dairymen of Illinois in the past, we beg for a continuance of 
past favors. MRS. E. A. STERLING, 

Secretary and Treasurer Buttermakers’ Assn. 


248 ’ ILLINOIS DAIRYMEN’S ASSOCIATION. 


COLLEGE OF AGRICULTURE. 


The University of Illlnois is situated in the eastern central part of 
the State, 128 miles south of Chicago and between the twin cities of 
Urbana and Chambaign. It is at the junction of the Illinois Central, the 
Big Four, and the Wabash railroads. | eo 

Conspicuous among the puildings on Tie campus is the Aaviaiteneet 
Group, which was erected at a cost of $150,000 and is devoted exclusively 
to the work of the Agricultural College and Experiment Station. The 
group consists of four separate structures built around an open court 
and connected by corriders. The main building is 248 feet long, from 50 
to 100 feet in depth, and three stories high. It contains offices, class 
rooms, and laboratories for the departments of agronomy, animal hus- 
bandry, dairy husbandry, horticulture, and veterinary science; the chem- 
ical laboratory of the Experimént Station; commodious administration 
rooms; all assembly rooms with a seating capacity of 500, and on each 
floor a fireproof vault for records. The other three buildings are each 
45 by 116 feet and two stories high; one is for dairy manufactures, one 
for farm machinery, and one for veterinary science and stock judging, 
These buildings are of stone and brick, roofed with slate, and contain, all 
told, 118 rooms, and a total floor space of nearly two acres. 

. The, State legislature has, in the past few years, pres generous 
appropriations for the College of Agriculture and it is now well equipped 
and fully prepared to give instruction in the various subjects. 


Department of Dairy Husbandry. 


The work in dairying is divided into three lines: 


1. The economic production of milk, which includes the proper 


ILLINOIS DAIRYMEN’S ASSOCIATION. ; 249 


management of a dairy farm and the selection, breeding and care of the 
dairy herd. ras | 

2. The best methods of sanitary production, care, and handling of 
milk. 

3. The manufacture of butter and cheese. 

Since dairy products as placed upon the market today are often of an - 
inferior quality the need of scientifically trained dairymen is apparent. 
In no other way can the quality of Illinois dairy products be improved so 
readily as by training her men in the best methods of the production. of 
milk and in the manufacture and care of dairy products. There is a 
constantly increasing demand for men who have received such training 
and can successfully manage a dairy farm and care for the herd in such a 
manner as to produce milk most economically: for men who understand 
the methods of sanitary milk production and are capable of operating a 
milk depot; also for men skilled in the manufacture of butter and cheese 
and who can operate a creamery or cheese factory successfully. It is the 
aim of the Dejartment of Dairy Husbandry to prepare men for such po- 3 
sitions by giving them a good liberal dairy education. 

A farm of four hundred acres, located a short distance from the 
campus, is owned by the University; one hundred and twenty acres of 
which have been assigned to the Department of Dairy Husbandry. Here 
is grown much of the feed for the dairy herd, including pasture, alfalfa 
and clover for hay, and corn for a two hundred ton silo. 

An opportunity is thus afforded the student to study the managemenv 
of a dairy farm, the feeds best suited for the dairy herd and how these 
may be largely grown upon the farm, which feeds will best supplement 
others and those upon which a cow will produce the greatest and most 
economical yield. 


THE HERD. 


The dairy herd consists of thirty-five:cows, three bulls, and a;number 
of heifers and calves. | eae 

In this herd are representatives of four leading dairy breeds, Jersey, 
Guernsey. Holstein-Friesian, and Ayrshire, and a few grades. The herd 


250 ILLINOIS DAIRYMEN’S ASSOCIATION. 


is kept for the purpose for furnishing specimens for judging and for ex 
perimental work, also to give instruction in the sanitary production of 
milk' for direct consumption. It contains some exceptionally good in«i- 
viduals. 

Rose, a-grade cow, was purchased near the University for $50.00. 
She is fourteen years old and her average production for the last nine 
years has been 7595.1 pounds of milk containing 379.2 pounds of buttef 
fat. Her largest yearly record was 11,329 pounds of milk containing 
564.8 pounds of butter fat. 

Zuider Zee Agnes, No. 2208, W. H. F. H. B., gave with her first calf 
41,364.2 pounds of milk containing 390.8 pounds of butter fat. With her 
second calf she averaged 68 pounds of milk per day for thirty days and 
one day gave 76 pounds. Her largest weekly yield of butter fat was 17.8 
pounds. 

Johanna Rue 2d’s Paul de Kol, No. 21,724 H. F. H. B., bred by 
Gillette and son of Rosendale, Wisconsin, is at the head of the Holstein- 
Friesian herd. His dam has a record of 662 pounds of butter fat and 
his granddam 704 pounds of butter fat in a year. They each have a 
record of over 21 pounds of butter in a week and the granddam on the 
sire’s side has a record of 2534 pounds of butter in a week. This shows 
that he is exceptionally well bred, and what is even more valuable, his 
produce are also good performers. He has thirteen daughters in the 
Advanced Register, one with a record of more than 24 pounds in a week. 
He is an exceptionally good individual and although over nine years old 
is still strong and vizoroun! 


STOCK JUDGING. 


A knowledge of the essential points of a good dairy cow is necessary 
not only in selecting a herd but also in attaining the highest success as 
a breeder of either grades or pure breds. Since the important factors 
that go to make up an ideal dairy cow are practically the same for all 
breeds the object in the judging of dairy cattle is to familiarize the 
student with the essentials of such a cow. This is done by first studying . 
cows regardless of breed, from the one standpoint of a good individual. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 251 


After the student has the important points firmly fixed in mind each 
of the different breeds is taken up separately and its characteristics and 
adaptability studied. The only way this information can be successfully 
obtained is by each student getting a large amount of actual practice 
in judging and for this purpose two hours a day two days in the week 
_ during course 2 are spent in judging dairy cattle. 


THE DAIRY BARN. 


The tarn has recently been remodeled, putting in a cement floor and 
continuous cement mangers. It is provided with the King system of 
ventilation and the Drown iron stall, making it one of the most sanitary 
barns in the State. Both mangers are connected with the University 
water system so that the cows may be watered by simply turning a 
faucet. In pleasant weather they are turned into a well graded yard for 
an hour or two each day for exercise. 


The Sanitary Production of Milk. 


A milk route is conducted in the towns of Urbana and Champaign 
ana the milk sold for direct consumption. In the production of this 
milk the greatest precautions are taken to keep it as free from dirt, 
bacteria, and odors as possible. The barn floor is scrubbed each day 
and immediately before milking all loose dirt is brushed from the cows, 
their udders washed, and the milkers wash their hands and put on 
clean white suits. 

After the milk is drawn it is removed from the stable to a small 
sanitary dairy adjacent and aerated and cooled to 50 degrees F. or 
below, within five minutes from the time it is drawn. The milk is then 
bottled and placed in ice water until delivered. 

The dairy has a cement floor and brick walls painted white. ft 
is equipped with a turbine cream separator, Babcock tester, and bottle 
washer. A 6 h. p. upright boiler furnishes- steam for these and also 
for heating water for washing and steam for sterilizing the bottles and 
cairy utensils. All the bottles and utensils used in handling the milk 


252 ILLINOIS DAIRYMEN’S ASSOCIATION. 


sre carefully sterilized after each using by being placed in a large 
cement sterilizer the door tightly closed and live steam turned on for 
twenty minutes. 


The College Creamery. 


The Dairy wing which is 45 by 116 feet, is divided into a creamery 
room 30 by 45 reet, cheese, cheese curing, and milk rooms, a wash room 
where all utensils are cleaned and sterilized, two store rooms and a 
yocm containing the engine and refrigerating machine. The milk testing 
‘aboratory iS on the second floor. 
| In the creamery room are two receiving vats, in which the tem- 
perature of the milk may be controlled by means of circulating brine, 
the most improved makes of cream separators, both hand and power, 
cream ripening vats, a box churn, and three different styles of combined 
churns and workers. The machinery is operated by a 40 h. p. engine 
which receives the steam through a high pressure main from the 
University boiler house, about eighty rods distant. 

The creamery is also equipped with an 8 ton Barber refrigerating 
machine, by means of which the refrigerator may be held at any desired 
temperature down to within a few degrees of zero F. The milk and cream 
may be cooled in the creamery room by pumping the cold brine from the 
tank in the refrigerator through insulated pipes to the vats and the 
cooler. 

All students taking the creamery work become familiar with and 
have a large amount of actual practice in the creamery in operating all of 
the important makes-cf cream separators and churns, the engine and the 
refrigerating machine and in the-handilng of milk, cream and butter. 


Students Making Cheese. . 


The cheese room is equipped with all of the apparatus necessary 
for making Cheddar and fancy cheese. Students are thoroughly drilled 
in all the steps of cheese making and spend a considerable amount 
of time in actual practice. | 


ILLINOIS DAIRYMEN’S ASSOCIATION. 253 


The Department of Dairy Husbandry is much better prepared than 
before to give ‘instruction along the various lines of dairying as the 
instructional force for the coming year has been doubled. 

The college year is divided. into two semesters of eighteen weeks 
each. The first extends from September llth to January 29th; the 
second from February ist to June 3d. 


Course of Study. 


IDG a cs Sd yde: via. Ale en o's Gieluie rq «ain’s,0 0 0 gems Sept. 14 to Jan. 29. 
EU SMAIUCS GS hE pha alain'e'e! oe ef else e's» ode soe oie) Sept. 14 to Nov. 13. 
Seeseeewomarin Manarement 6... 2.0.06 scence wee we Nov. 16 to Jan. 29. 
REMODEL OUON § 2. occ! cclecenesveecsse® Nov. 16 to April 1. 
ye Nov. 16 to April 1. 
Wipe PRTRNASOCMONE oo ces tc ee weve wee es Feb. 1 to June 3. 

OSC ETLIDLY. sic or a's.c. cv clelwiwieinc sb wenele es ec Feb. 1 to June 3. 

Perey, DAITYINE ~ 0c cw cence vec cecceee Sept. 14 to Jan. 29. 
10) amy tiuepandry Minor .........: be ees fame Sept. 14 to Jan. 29. 
De AO TCTIOIOSY © 00. rec nc cee sweet ecvees Sept. 14 to Jan. 29. 
eI TIOUIICLS © oss. 0 6's o o-vine ne vs en a clnes 006 ve Feb. 1 to June 3. 

Peer ONCESC, 0. cece cence cece’ git ae neh Sept. 14 to Nov. 13. 
pT SG oe cc tc wht ee me vec eeuswiewe April 4 to June 3. 


Description of Courses. 


1. Milk.—This consists of a thorough study of the character an 
composition of normal milk, including practice in determining amount of 
butter fat and adulterations with the Babcock test and lactometer, the 
importance and proper methods of standardizing milk and cream, and 
precautions that should be taken to prevent milk from becoming con- 
taminated with dirt and bacteria. Lectures, reference reading and 
labortory work. First semester; Monday, Wednesday and Friday; 3 
semester hours. 

2. Dairy Cattle—The cow as a factor in the economic production 
of milk, butter and cheese; difference in the efficiency of individual 
cows; establishment of the dairy herd by selection and grading with 
pure bred sires;; the principal characteristics of the dairy cow, with 
extensive practice in judging; the various breeds adapted to dairy puwr- 


254 ILLINOIS DAIRYMEN’S ASSOCIATION. 


poses, their history and characteristics, with practice in judging by both 
dairy and breed standards. First semester; first half; daily; 2% 
semester hours. 


3. Dairy Farm Management.—Soiling and pasturing dairy cows; 
crops adapted to the dairy farm, and the best method of converting these 
into milk; the place and value of the silo on the dairy farm and the best 
methods of handling and feeding ensilage, a study of the best and most 
economical systems of feeding, together with the care and raising of 
calves; housing and general care of the herd; arrangement, ventilation 
and care of dairy barn. First semester; second half: daily; 21% semes- 
ter hours. 


4. Cream Separation.—A critical study of the different methods of 
cream separation as to rapidity and efficiency; a comparison of the 
different kinds of centrifugal separators; special attention being given 
to the effect of varying conditions of the milk on separation. Extensive 
practice is given with various makes of separators in the College 
creamery; designed to be taken in conjunction with course 5. First 
semester; second half; second semester; first half; Tuesday, Thursday 
and Saturday; 2% semester hours. 


5. Butter Making.—This course offers the student an opportunity 
to become an expert buttermaker. It covers ripening the cream, includ- 
ing the use of artificial starters, churning, working, packing, and scoring 
of butter. Extensive practice is given in the College creamery with 
different churns, including the various makes of combined churns and 
workers; designed to be taken in conjunction with course 4. First 
semester; second half; second semester; first half; Tuesday, Thurs- 
day, and Saturday; 2% semester hours. 


7. Factory Management.—Care of engines, boilers and refrigerating 
machines; practice in pipe cutting and soldering; co-operative and com- 
pany creameries and cheese factories; planning, construction, equip- 
ment, and operation of plants; creamery bookkeeping; designed to be 
taken in conjunction with courses 4, 5, 14, and 15. Second semester; 
Monday, Wednesday and Friday; 3 semester hours. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 255 


8. City Milk Supply.—Proper methods of producing, cooling, hand- 
ling, shipping and distributing milk for direct consumption. Methods of 
production and preparation for sale of certified milk. A study of the milk 
supply of séveral cities of the State. This work is well illustrated by the 
production and sale of certified milk at the University dairy. Second . 
semester; Tuesday and Thursday; 2 semester hours. 


9. Comparative Dairying.—A study of the dairy systems and prac- 
tices of different countries, including the care and management of dairy 
cattle. The principal dairy products of the different countries and the 
methods of handling and sale, particularly the preparation of milk for 
direct consumption. The more important conditions, historical and 
present and local and inherited influences affecting dairy practices. 
Recitations, reference readings, and illustrated lectures. First semester; 
Monday, Wednesday, and Friday; 3 semester hours. 


10. Dairy Husbandry Minor.—A study of the composition and varia- 
tions of milk; detection of adulteration by means of the Babcock test 
and lacometer; standardizing milk and cream; methods of detection of 
impure and unwholesome milk; where and to what extent milk becomes 
contaminated and methods of prevention; scoring of butter and cheese. 
This course is required for graduation of all students in agriculture who 
do not take more extended courses in Dairy Husbandry. First semester; 
Monday, Wednesday and Friday; 3 semester hours. 


11. Dairy Bacteriology.—A careful study of the distribution of bac- 
teria as determined by the bacteriological analysis of air in the open field, 
dairy room, and dairy barns under different conditions, showing where 
and to what extent milk becomes contaminated during the process of 
milking and subsequently; also how this contamination may be largely 
avoided by proper methods. The effect of bacteria on milk and on the 
rapidity with which it sours after being produced under different degrees 
of cleanliness and held at different temperatures. The part that bacteria 
play in the ripening of cream and making of butter and in the manv- 
facture and ripening of cheese, First semester; daily; 5 semester 
hours. ~ 


256 ILLINOIS DAIRYMEN’S ASSOCIATION. 


12. Investigation and Thesis.—In the senior year a special line of 
original. investigation is arranged with each student, the object being, to 
develop the student’s power to investigate problems for himself. This 
work is under the head of the department and may be upon any subject 

. connected with dairying that is agreed upon. 5 to 10 semester hours. 


13. Fancy Products.—The manufacture of Koumiss and primost and 
of different grades of ice cream. -A study of the modifications of milk. 
Second semester; Monday, Wednesday and Friday; 3 semester hours. 


14. Cheddar Cheese.—The proper handling of milk for cheése mak- 
ing; aerating, cooling, and setting the milk; cutting and heating the 
curd; drawing the whey, dipping and milling the curd, salting and 
pressing the curd, curing packing and selling the cheese. First semester; 
first half; Tuesday, Thursday, and Saturday; 214 semester hours. 


15. Fancy Cheese.—The manufacture, curing, and sale of different 
brands of fancy cheese, including brick, Swiss, Roquefort, sage, Stilton, 
pineapple, Edam, Gouda and cottage. Second semester; second _ half; 
Tuesday, Thursday and Saturday; 214 semester hours. 


Requirements for Admission. 


In addition to regular students who enter the University by certi- 
ficate of graduation from accredited high schools or by examination, 
special students are received in the College of Agriculture without exam- 
ination providing they are sixteen years of age and have a good knowl- 
edge of the common branches. All subjects offered in dairy husbandry, 
with the exception of bacteriology, may be pursued by special students. 
‘Those who have not had two years of English are required to take that 
study in connection with their other work. ; 


Scholarships. 7 A ae ae 


The University offers every year. to each county. in. the State amd~ 
to. the first ten congressional districts, one scholarship. each for students j 
in the College of Agriculture. A scholarship is good for two years. and 


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ILLINOIS DAIRYMEN’S ASSOCIATION. 257 


frees the student from the payment of all fees except for material con- 
sumed in the laboratories. Application for such scholarship should be 
made to the director of the State Farmers’ Institute from the district in 
which the student resides. 


Fees. 


Regular students pay a matriculation fee of $10.00 upon entering 
the University and an incidental fee of $12.00 each semester, or $34.00 
the first year and $24.00 each succeeding ‘year. 

Special students pay the incidental fee of $12.00 and a tuition fee 
ot $7.50 each semester, or $39.00 per year. 


Students holding scholarships are not required to pay any of these 
fees. 


Necessary Expenses. 


The following are, for students attending at Urbana, estimated aver- 
age annual expenses, exclusive of books, clothing, railroad fare, laboratory 
fees, if any, and small miscellaneous needs: 


oN ce se ST Ne er NN PE OPO ER $ 24.00 to $ 24.00 
Room rent for each student (two in room)............ 32.00 to 60.00 
Table board in boarding houses and clubs..... . see, 9000. to 124.00 


EO hole, aie Sata he at ee hie ee en 18.00 to 24.00 


$164.00 to $232.00 
Board and room in private houses, per week ........... 4.50 to 6.00 


* Special students must make needed changes'in the amount given for 
“ Semester Fees.” 


For further information write 
E. DAVENPORT, 


Dean, College of Agriculture, or 
W. J. FRASER, 
Head, Department of Dairy Husbandry, Urbana, Illinois. 


258 _ ILLINOIS DAIRYMEN’S ASSOCIATION. 


Dairy Laws of Illinois 


Laws of 1879, page 111. (Hurd’s Revised Statutes, chapter 38, sections 
9-9e.) 


AN ACT to regulate the sale of milk, and to provide penalties for the 
adulteration thereof. (Approved May 29, 1879.) 


Section 1. That whoever shall, for the purpose of sale for human 
food, adulterate milk with water or any foreign substance, or whoever 
shall knowingly sell for human food, milk from which cream has been 
taken, without the purchaser being informed or knowing the fact, or 
whoever shall knowingly sell for human food, milk from which what is 
commonly called “strippings’” has been withheld, without the purchaser 
thereof being informed or knowing the fact, or whoever shall knowingly 
sell for human food milk drawn from a diseased cow, knowing her to be 
so diseased as to render her milk unwholesome, or whoever shall know- 
ingly sell for human food, milk so tainted or corrupted as to be unwhole- 
some, or whoever shall knowingly supply, or bring to be manufactured 
into any substance for human food, to any cheese or butter factory or 
creamery, without all interested therein knowing or being informed of the 
fact, milk which is adulterated with water or any foreign substance, or 
milk from which cream has been taken, or milk from which what is com- 
monly called “ strippings’”’ has. been withheld, or milk drawn from a dis- 
eased cow, knowing her to be so diseased as to injure her milk, or milk 
so tainted or corrupted as to be unwholesome, or whoever shall know- 
ingly, with intent to defraud, take from milk after it has been delivered 
to 4 cheese factory, or butter factory or creamery, to be manufactured into 
any substance for human food, for or on account of the person supplying 
the milk or cream, or shall, with like intent, knowingly add any fereign 


ILLINOIS DAIRYMEN’S ASSOCIATION. 259 


substance to the milk or cream, whereby it, or the products thereof, shall 
become unwholesome for human food, shall be guilty of a misdemeanor, 
and for each and every such misdemeanor shall be fined not less than 
twenty-five nor more than one hundred dollars or confined in the county 
jail not exceeding six months or both, in the discretion of the court. 


Sec. 2. Any person who shall adulterate milk, with the view of 
offering the same for sale or exchange, or shall keep cows for the produc- 
tion of milk for market, or for sale or exchange, in an unhealthy condi- 
tion, or knowingly feed the same on food that produces impure, diseased, 
or unwholesome milk, shall be deemed guilty of a misdemeanor, and, on 
conviction, shall be punished by a fine of not less than fifty dollars nor 
more than two hundred dollars, for each and every offense. 


Sec. 3. Any person or persons who shall in any of the cities of this 
State, engage in or carry on a retail business in the sale, exchange of, or 
any retail traffic in milk, shall have each and every case in which the 
milk is carried or exposed for sale or exchange, and the carriage or vehicle 
from which the same is vended, conspicuously marked with his, her, or 
their name or names, also indicating by said mark the locality from 
which said milk is obtained or produced, and for every neglect for such 
markings, the persons or persons so neglecting shall be subject to the 
penalties expresed in section 2 of this act; but for every violation of this 
act, by so marking said can, carriage, or vehicle, as to convey the idea 
that said milk is produced or procured from a different locality than it 
really is, the person or persons so offending shall be subject to a fine of 
one hundred dollars. 


Sec. 4. Any person who shall, in any of the cities in this State, offer 
for sale any milk from which the cream or any part thereof shall have 
been taken, shall offer for sale and sell the same as skimmed milk, and not 
otherwise, and shall have each can or vessel in which such milk is carried 
or exposed for sale, plainly and conspicuously marked with the words 
“Skimmed Milk.” Any person violating this section shall be subject: to 
_a fine not exceeding fifty dollars for each and every violation. 


Sec. 5. Upon the rendition of judgment imposing a fine as provided 
in the foregoing sections, it shall be the duty of the justice of the peace 


260 ILLINOIS DAIRYMEN’S ASSOCIATION. 


or other court rendering said judgment, also to render a judgment for 


the costs, and forthwith to issue a cavias or warrant of commitment - 


against the body of the defendant commanding that, unless the said fine 
and costs be forthwith paid, the defendant shall be committed to the jail 
of the county, and the constable or other officer to whose hand said capias 
or warrant shall come shall, in default of such payment, arrest the defend- 
ant and commit him to the jail of the county, there to remain, as pro- 
vided by section 308 of ‘ An act to revise the law’in relation to criminal 
jurisprudence,” in force July 1, 1874, unless such fine and costs shall 
sooner be paid. 


Sec. 6. The addition of water or any foreign substance to milk or 
cream intended for sale or exchange, is hereby declared an adulteration. 
Any milk that is obtained from cows fed on distilery waste, usually called 
*swills,’ or upon any substance in a state of putrification, is hereby 
declared to be impure and unwholesome. Nothing in this act shall be 
construed to prevent the addition of sugar in the manufacture of con- 
densed or preserved milk. 


Sec. 7. Section nine of division one of an act entitled “An act to: 


revise the law in relation to criminal jurisprudence (approved March 27, 
1874); and all other acts and parts of acts inconsistent herewith are 
hereby repealed. 


Laws of 1883, page 54 (Revised Statutes, chapter 5, section 29-32.) _ 


AN ACT to require operators of butter and cheese factories on the co- 
operative plan to give bonds, and to prescribe penalties for the viola- 
tion thereof. (Approved June 18, 1883.) 


’ Section 1. That it shall be unlawful for any person or persons, com- 
pany or corporation, within this State to operate, carry on, or conduct the 
business of manufacturing butter or cheese on the co-operative or divi- 
dend pian until such person or persons, company or corporation, shall 
have filed with the circuit clerk or recorder of deeds of the county in 
which it is proposed to carry on such business, a good and sffiucient bond, 
to be approved by such circuit clerk or recorder of deeds, in the penal 
sum of six hundred dollars, with one or more good sureties, conditioned 


land ————————————— ee —~— 


OO TST *O_ OO EE 


ILLINOIS DAIRYMEN’S ASSOCIATION. 261 


that such person or persons, company or corporation propsing to carry on 
such business will, on or before the first day of each month. make, ac- 
knowledge, subscribe, and swear to a report in writing, showing the 
amount of product manufactured, the amount sold, the prices received 
therefor, and the dividends earned and declared for the third month pre- 
ceding the month in which such report is made, and will file a copy of 
such report with the clerk of the town or precinct in which such factory 
is located, and will also keep publicly posted, in a conspicuous place in 
such factory, a copy of such revort for the inspection of the patrons 
thereof, and that such dividends shall be promptly paid to the persons 
entitled thereto. 


Sec. 2. Such bond shall run to the people of the State of Dlinois, and 
shall be for the benefit and protection of all patrons of such factory, and 
suit may be had thereon by any person or persons injured by a breach 
of the conditions thereof by any action of debt for the use of the person or 
persons interested for all damages sustained by them. 


Sec. 3. Such bond shall be recorded by the circuit clerk or recorded 
with whom the same is filed, and all such reports so filed with any town 
or precinct clerk shall be preserved by him and held subject to the inspec: 
tion of any person or persons interested. 


Sec. 4. Any person who sall willfully violate any provision of this act 
shall be liable to a fine of not less than two hundred dollars, or more 
than five hundred dollars, or imprisonment in the county jail for not less 
than thirty days nar more than six months, or both, in the discretion of 
the court. 


Laws of 1879, pag. 11 (Revised Statutes, chapter 38, sections 39a-39c.) 


AN ACT to prevent frauds in the manufacture and sale of butter and 
cheese. (Approved May 31, 1879.) 


Section 1. That whoever manufactures, sells, or offers for sale, or 
causes the same to be done, any substance purporting to be butter or 
cheese, or having the semblance of butter or cheese, which substance is 
not made wholly from pure cream or pure milk, unless the same be manu- 


262 ILLINOIS DAIRYMEN’S ASSOCIATION. 


ufactured under its true and appropriate name, and unless each package; 
roll, or parcel of such substance, and each vessel containing one or more 
packages of such substance, have distinctly and durably painted, stamped, 
or marked therein the true and appropriate name of such substance, in 
ordinary boldfaced capital letters not less than five lines pica, shall be 
punished as provided in section 3 of this act. 


Sec. 2. Who ever shall sell any such substance as is mentioned in 
section 1 of this act to consumers, or cause the same to be done, without 
delivering with each package, roll, or parcel so sold, a label on which is 
plainly and legibly printed, in Roman letters, the true and appropriate 
name of such substance, shall be punished as is provided in section 3 of 
this act. 


Sec. 3. Whoever knowingly violates section 1 or section 2 of this act 
shall be fined in any sum not less than ten nor more than three hundred 
dollars, or imprisoned in the county jail not less than ten nor more than 
ninety days, or both in the discretion of the court; Provided, That 
nothing contained in this act shall be construed to prevent the use of 
skimmed milk, salt, rennet, or harmless coloring matter, in the manufac- 
ture of butter and cheese. 


Laws of 1881, page 74, (Revised Statutes, chapter 38, sections 9f-9g.) 


AN ACT to prevent the adulteration of butter and cheese, or the sale or 
disposal.of the same, or the manufacture or sale of any article as a. 
substitute for butter or cheese, or any article to be used as butter and 
cheese. (Approved June 1, 1881.) 


Section 1. That who ever manufactures, out of any oleaginous sub- 
stances, or any compound of the same other than that produced from 
unadulterated milk, or cream from the same, any article designed to take 
the place of butter or cheese produced from pure, unadulterated milk, or 
cream of the same, and shall sell, or offer for sale, the same as butter or 
_ cheese, or give to any person the same as an article of food, as butter or 
cheese, shall, on conviction thereof, be fined no! less than twenty-five | 
dollars nor more than two hundred dollars. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 203 


Sec. 2. All acts or parts of acts inconsistent with this act are hereby 


repealed. 


Laws of 1881, page 75 (Revised Statutes, chapter 38, sections 9h-9o.) 


AN ACT to prevent and punish the adulteration of articles of food, drink 
and medicine, and the sale thereof when adulterated. (Approved 
June 1, 1881.) 


Section 1. That no person shall mix, color, stain, or powder, or order 
or permit any other person in his or her employ to mix, color, stain or 
powder any article of food with any ingredient or material, so as to render 
the article injurious to health, or depreciate the value thereof, with intent 
that the same may be sold; and no person,shall sell or offer for sale any 
sueh article so mixed, colored, stained or powdered. 


Sec. 3. No person shall mix, color, stain, or powder any article of 
food, drink, or medicine, or any article which enters into the composition 
of food, drink or medicine, with any other ingredient or material, whether 
injurious to health or not, for the purpose of gain or profit, or sell, or offer 
the same for sale, or permit any other person to sell or offer for sale any 
article so mixed, colored, stained, or powdered, unless the same be so 
manufactured, used, or sold, or offered for sale under its true and appro- 
priate name, and notice that the same is mixed or impure is marked, 
printed, or stamped upon each package, roll, parcel or vessel, containing 
the same, so as to be and remain at all times readily visible, or unless 
the person purchasing the same is fully informed by the seller of the true 
name and ingredients (if other than such as are known by the common 
name thereof) of such article of food, drink or medicine, at the time of 
making sale thereof, or offering to sell the same. 


Sec. 4. No person shall mix oleomargarine, suine, butterine, beef fat, 
lard, or any other foreign substance, with any butter or cheese intended 
for human food, without distinctly marking. stamping, or labeling the 
‘article, or the package containing the same, with the true and appropriate 


264 ILLINOIS DAIRYMEN’S ASSOCIATION. 


nd 


name of such article, and the percentage in which such oleomargarine or 
suine enters into its composition; nor shall any person sell or offer for 
sale, or order or permit to be sold or offered for sale, any such article of 
food into the composition of which oleomargarine or suine has. entered, 
withut at the same time informing the buyer of the fact, and the propor- 
tions in which such oleomargarine, suine, or butterine, beef fat, lard, or 
any other foreign substance has entered into its composition. Provided, 
That nothing in this act shall be so construed as to prevent the use of 
harmless coloring matter in butter and cheese, or other articles of food. 


Sec. 5. Any person convicted of violating any provisions of any of 
the foregoing sections of this act shall, for the first offense, be fined not 
less than twenty-five dollars nor more than two hundred; for the second 
offense he sall be fined not less than one hundred nor more than two 
hundred dollars, or confined in the county jail not less than one month 
nor more than six months, or both, at the discretion of the court; and 
for the third and all subsequent offenses he sall be fined not less than 
five hundred dollars nor more than two thousand dollars, and imprisoned 
in the penitentiary not less than one year nor more than five years. 


Section 6, which makes ignorance of the provisions of the law 2a 
defense against prosecution, is repealed in the food commission bill.) 


Sec. 7. The State’s Attorneys of this State are charged with the en- 
forcement of this act, and it is hereby made their duty to appear for’ the 
people, and to attend to the prosecution of all complaints under this act, 
in their respective counties, in all courts. 


Sec. 8. All acts and parts of acts inconsistent with the provisions of © 
this act are hereby repealed. 


Laws of 1897, page 3 (Revised Statutes, chapter 38, sections 394-39n.) 
AN ACT to regulate the manufacture and sale of substitutes for butter. 


Approved June 14, 1897.) 


Section 1. That for the purpose of’ this act every article, substitute, 
or compound other than that which is produced from pure milk or creim 


ILLINOIS DAIRYMEN’S ASSOCIATION. 265 


therefrom, made in the semblance of butter and designed to be used as a 
substitute for butter made from pure milk or its cream, is hereby declared 
te be imitation butter. Provided, That the use of salt and harmless 
eoloring matter for coloring the product of pure ‘milk or cream shall not 
be construed to render such product an imitation. 


Sec. 2. No person shall coat, powder, or color with annatto or any 


coloring matter whatever any substance designed as a substitute for 


butter, whereby such substitute or product so colored or compounded 
shall be made to resemble butter, the product of the dairy. No person 
shall combine any animal fat or vegetable oil or other substance with 
butter or combined therewith or with animal fat or vegetable oil or com- 
bination of the two, or with either one, any other substance or substances, 
for the purpose or with the effect of imparting thereto a yellow color or 
any shade of yellow so that such substance shall resemble yellow or any 
shade of genuine yellow butter, nor introduce any such coloring matter 
or such substance or substances into any of the articles of which the same 
is composed: Provided, Nothing in this act shall be construed to prohibit 
the use of salt, rennet, and harmless coloring matter for coloring the 
products of pure milk or cream from the same. 


No person shall, by himself, his agents, or employes, produce or man- | 


ufacture any substance in imitation or semblance of natural butter, ner 
sell, nor keep for sale, nor offer for sale any imitation butter, made or 
manufactured, compounded or produced in violation of this’ section, 
whether such imitation butter shall be made or produced in this State or 
elsewhere. This section shall not be construed to prohibit the manufae- 
ture and sale, under the regulations hereinafter provided, of substances 
designed to be used as a substitute for butter and not manufactured or 
colored as herein prohibited. et 


Secy 3. Every person who lawfully manufacture any substance de- 
signed to be used as a substitute for butter shall mark by branding, 
stamping, or stenciling upon the top and sides of each tub, firkin, box, or 
other package in which said article shall be kept and in which it shall 
be removed from the place where it is produced, in a clean and durable 
manner, in the English language; the word “ Oleomargarine,” or the word 
* Butterine,”’ or the words ‘“ Substitute for Butter,’ or the words “ Imita- 


er} 


266 ILLINOIS DAIRYMEN’S ASSOCIATION. 


tion Butter,” in printed letters in plain, Roman type, each of which shall 
mot be less than three-quarters of an inch in length. 


Sec. 4. It shall be unlawful to sell or offer for sale any imitation 
butter without informing the purchaser thereof, or the person or persons 
to whom the same is offered for sale, that substance sold or offered for 
* sale is imitation butter. 


Sec. 5. No person, by himself for another, shall ship, consign, or 
forward by any common carrier, whether public or private, any substance 
designed to‘be ased as a substitute for butter, unless it shall be marked or 
branded on each tub, box, firkin, jar, or other package containing the 
same, as provided in this act, and unless it be consigned by the carrier 
and receipted for by its true name: Provided, That this act shall not 
apply to any goods in transit between foreign States across the State of 
Tllinois. 


Sec. 6. No person shall have in his possession, or under his control, 
any substance designed to be used as a substitute for butter, unless the 
tub, firkin, jar, box, or other package containing the same be clearly and 
durably marked, as provided in this act: Provided, That this section shall : 
not be deemed to apply to persons who have the same in their possession 
for the actual consumption for themselves or their families. Every per- 
son who shall have in his possession or contral any imitation butter for 
the purpose of selling the same, which is not marked as required by the 
provisions of this act, shall be presumed to have known during the time 
of such possession or control the true character and name as fixed by this 
act of such product. By a 


Sec. 7. Whoever shall have possession or control of any imitation 
butter or any substance designed to be used as a substitute for butter, 
_ contrary to the provisions of this act, for the purpose of selling the same, 
_ or offering ihe same for sale, shall be held to have possession of such 
property with intent to use it in violation of this act. 


: Sec. 8. No action shall be maintained on account of any sale or con- 
-iract made in violttion of or with the intent to violate this act by. or 


ILLINOIS DAIRYMEN’S ASSOCIATION. 207 


through any person who was knowingly a party to such wrongful sale or 
contract. 


Sec. 9. Whoever shall deface, erace, or remove any mark provided by 
this act, with intent to mislead, deceive, or to violate any of the provisions 
of this act, shall be guilty of a misdemeanor. 


¢ 


Sec. 10. Whoever shall violate any of the provisions of this act shall 
be punished by a fine of not less than fifty nor more than two hundred 
dollars, or by imprisonment in the county jail not to exceed sixty days, 
for each offense, or by both fine and imprisonment, in the discretion of 
the court, or the fine alone may be sued for and recovered before any 
justice of the peace in the county where the offense shall be committed, 
at the instance of any person, in the name oi the people of the State:of 
Illinois as plaintiff. 


Sec. 11. It is hereby made the duty of the State’s attorney of each 
county in this State to prosecute all violations of this act upon complaint 
of any person, and there shall be taxed as his fees in the case the sum of 
ten dollars, which shall be taxed as costs in the case. | 


AN ACT to protect the public from imposition in relation to canned or 
preserved food. (Approved June 27, 1885.) 


Section 1. That it shall hereafter be unlawful in this State for any 
packer or dealer in preserved or canned fruits and vegetables or other 
- articles of food to offer such canned articles for sale after January 1, 1886, 
with the exception of goods brought from foreign countries, or packed 
prior to the passage of this act, unless such articles bear a mark to indi- 
cate the grade or quality, together. with the name and address of such firm, 
person, or corporation that packed the same or dealer who sells the same. 
The firm, person, or corporation labeling such goods shall be considered 
the packer or packers. | 


Sec. 3. Any person, firm, or corporation, who shall falsely stamp or 
labed such cans or jars containing preserved fruit or food of any kind, or 
knowingly permit such false stamping or labeling, and any person, firm, 
or. corporation who shall violate any of the provisions of this act shall be 


208 ILLINOIS DAIRYMEN’S ASSOCIATION. 


deemed guilty of a misdemeanor, and punished with a fine of not less than 
fifty dollars; in the case of vendors, and in the case of manufacturers and 
those falsely or fradulently stamping or labeling such cans or jars, a fine 
of not less than five hundred dollars-nor more than one thousand dollars, 
and it shall be the duty of any board of health in this State cognizant 
of any violation of this act to prosecute any person, firm, or corporation 
which it has reason to believe has violated any of the provisions of this 
act, and after deducting the costs of the trial and conviction, to retain for 
the use of such board the balance of the fine or fines recovered. 


Pure Food Commissioner’s Bill 


Fer an act to provide for the appointment of a State Food Commissioner 
and to define his powers and duties and fix his compensation, and: to 
prohibit and prevent adulteration, fraud and deception in the manu- 
facture and sale of articles of food, and to repeal certain acts or parts. 
of acts therein named. 


Section 1. Be it enacted by the People of the State of Hlinois repre- 
sented in the General Assembly: That the office of State food commis- 
sioner for the State of Illinois is hereby created. Within thirty days after 
this act shall take effect such commissioner shall be apointed by the-Gov- 
ernor, by and with the advice and consent of the Senate, and his term of 
office‘shall be for two: (2)-years.from-the-date-of his appointment:-and until 
his ‘successor is appointed and qualified. Thereafter the term of office 
of: the commissioner shall be for four years and until his successor is 
qualified. The salary of the commissioner shall be twenty-five hundred 
dollars ($2,500) per annum and his necessary and actual expenses incurred 
‘inthe discharge of his official duties. 


2. Such commissioner may, with. the advice and consent. of: the Gov- 
ernor, appoint two assistant commissioners, each of acknowledged stand- 


a a a ee 


ILLINOIS DAIRYMEN’S ASSOCIATION. 269 


ing, ability, and integrity, one of whom shall be an expert in the matter 
of dairy products, and the‘other of whom shall be a practical and analyti- 
al chemist, who shall be known as State analyist. The salaries of such 
assistants shall not exceed eighteen hundred dollars ($1,800) each per: 
‘annum and their necessary and actual expenses incurred in the discharge 
ot their official duties. In case of the absence or inability of the State 
analyst to perform all the duties of his office, the commissioner may 
‘appoint some competent person to assist in the same temporarily. 


9° 


3. The food: commissioner shall have authority to appoint necessary 
uspectors not exceeding six in number to assist in the work of the food 
commissioner at such times and for such periods of time as may be 
required in the enforcement of the dairy food laws of the State. Such 
‘inspectors shall have the same right of access to places to be inspected 
as the commissioner. The compensation of such inspectors shall be three 
dollars ($3.00) per day for each day of actual service, and their necesary 
and actual expenses when so employed. 


4- It shall be the duty of the commissioner to enforce all laws that 
now exist or that may hereafter be enacted in this State regarding the 
“production, manufacture, or sale of dairy products, or the adulteration of 
‘any article of food, and personally or by his assistants to inspect any 
-article of food made or offered for sale within this State, which he may, 
through himself or his assistants, suspect or have reason to believe to be 
impure, unhealthy, adulterated or counterfeit, and to presecute, or cause 
to be prosecuted, and person or persons, firm or firms, corporation or cor- 
porations, engaged in the manufacture or sale of any adulterated or coun- 
terfeit article or articles of food contrary to the laws of this State. ~ 


5. It shall be the duty of the food commissioner to carefully inquire 
into the quality of the dairy and: food products, and the several articles 
which are foods or the necessary constituents of food, which are manufac- 
tured for sale’ or sold or exposed or offered for sale in this State, and he 
may in a lawful manner procure samples of the same, and direct the State 
analyst to make due and careful examination of the same, and report to 
the commissioner the result of the analysis of all or any such food or dairy: 
products as are adulterated, impure or unwholesome, in contravention: of’ 


270 ILLINOIS DAIRYMEN’S ASSOCIATION. 


the laws of this State, and it shall be the duty of the commissioner to 
make complaint against the manufacturer or vender thereof in the proper 
county, and furnish the prosecuting attorney with the evidence thereon 
and thereof to obtain a conviction for the offense charged. The food com- 
missioner, or his assistants, or any person by him duly appointed for that 
purpose, shall have power in the performance of their duties to enter any 
dairy, creamery, cheese factory, store, salesroom, warehouse (excepted 
bonded warehouses for. the storage of distilled spirits), where goods are 
stored or exposed for sale, or place where they have reason to believe 
food is stored or offered for sale, and to open any cask, tub, jar, bottle or 


package containing or Supposed to contain any article of food, and exam- 


ine or cause to be examined the contents thereof, and take therefrom 
samples for analysis. The person making such inspection shall take such 
samples of such articles of produce, in the presence of at least one wit- 


ness, and he shall, in the presence of such witness, mark or seal such - 


sample and shall tender, at the time of taking, to the manufacturer or 
vender of such produce, or to the person having the custody of the same, 
the value thereof, but if the person from whom such sample is taken 
shall request him to do so, he-shall, at the same time and in the presence 
of the person from whom such property is taken, securely seal up two 
samples of the article seized or taken, the one of which shall be for exami- 
nation or analysis under the direction of the commissioner, and the other 
of which shall be delivered to the person from whom the article was taken. 
Any person who shall obstruct the commissioner or any of his assistants 
by refusing to allow him entrance to any place which he desires to enter 
in the discharge of his official duty, or refuse to deliver to him a sample 
of any article of food made, sold or exposed for sale by such person, when 
the same is requested, and when the value thereof is tendered, shall be 
guilty of a misdemeanor, punishable by a fine of not exceeding fifty dollars 
($50.00) for the first offense, and not exceeding five hundred dollars ($500) 
or less than fifty dollars ($50.00) for each subsequent offense. 


6. It shall be the duty of the state’s attorney in any county of the 
State, when called upon by the commissioner or any of his assistants, to 
render any legal assistance in his power to execute the laws and to prose- 
cute cases arising under the provisions of this act. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 27° 


7. The State board of health may submit to the commissioner, or 
to any of his assistants, samples of food or drink for examination or 
analysis, and shall receive special reports, showing the results of such 


examination or analysis. 


8. It shall be unlawful for the State analyst, while he holds his office, 
to furnish to any individual, firm or corporation any certificate as to the 
purity or excellence of any article manufactured or sold by them to be 


used as food or in the preparation of food. 


9. The salary of the commissioner shall be paid from the fund appro- 
priated for the payment of the salaries of State officers, and his assistants 
- shall be paid out of the State treasury from the same fund and in the 
same manner as the salaries of other employes of the State are paid, and 
their official expenses shall be paid at the end of each calendar month 
upon bills duly itemized and approved by the Governor, and the amount 
necessary to pay such salaries and expenses is hereby appropriated. 


10. The commissioner may, under the direction of the Governor, fit 
up a laboratory, with sufficient apparatus for making analysis contem- 
plated in this act, and for such purpose the sum of fifteen hundred dollars 
($1,500), or so much thereof as may be necessary, is hereby appropriated; 
and for the purpose of providing materials, and for necessary expenses 
connected with the making of such analysis, there is also hereby appro- 
priated so much as may be necessary, not exceeding six hundred dollars 
($600) annually. The appropriation provided for in this section shall be 
drawn from the State treasury upon certified bills approved by the Gov- 


ernor. 


11. The commissioner shall make an annual report to the Governor 
en or before the first day of January in each year, which shall be printed 
and published. Such report shall cover the doings of his office for the 
preceding year and shall show, among other things, the number of fac- 
tories, creameries and other places inspected, and by whom; the number 
of specimens of food articles analyzed, and the State analyst’s report upon 
each one when the analysis indicates the same to be contrary to law; 
the number of complaints entered against persons for violation of the 
laws relative to the adulteration of food; the number of convictions had 


272 ILLINOIS DAIRYMEN’S ASSOCIATION. 


and the amount of fines imposed therefor, together with such recommen- 
dations relative to the statutes in force as his experience may justify. 
The commissioner may also prepare, print and distribute to the news- 
papers of the State, and to such persons as may be interested or may apply 


therefor, a monthly bulletin containing results of inspections, the resulés 


of analysis made by the State analyst of articles offered for sale contrary 
to law, with popular explanation of the same, and such other information 


as may come to him in his official capacity relating to the adulteration of: 


food and drink products and of dairy products, so far as he may deem the 
same of benefit and advantage to the public; also a brief summary of all 
the work done during the month by the commissioner and his assistants 
in the enforcement of the laws of the State, but not more than ten thou- 
sand copies of each of such monthly bulletins shall be printed: Provided 
the necessary printing shall be done by the State printer, and all expense 
for stationery and printing shall be audited and paid from the same fund 
and in the same manner as other State printing and stationery. 


All fines, penalties and costs recovered for violations of this act and 
other acts now enacted or hereafter to be enacted prohibiting or regulating 


the adulteration of foods shall be paid into the State treasury to the credit 


of the general fund of the State. 


12. No person shall, within this State, manufacture for sale, have in 
his possession with intent to sell, offer for sale, or sell any article of food 
which is adulterated within the meaning of this act. 


13. The term “food,” as used herein, shall include all articles 


whether simple, mixed or compound, used for food, candy, drink or con- 


diment by man or domestic animals. 


14. An article shall.be deemed to be adulterated within the meaning 
of this act: 


First—If any substance of substances has or have been mixed with. 
it so as to depreciate, lower or injuriously affect its quality, strength or 


purity. 


Second—If any inferior or cheaper substance or substances has or — 


have been substituted wholly or in part for the article. 


-- 


ILLINOIS DAIRYMEN’S ASSOCIATION. 273 


Third—If any valuable necessary constituent or ingredient has been 


wholly or in part abstracted from it. 


Fourth—lIf it be an imitation of and sold under the name of another 


article. 


-Fifth—If it is mixed, colored, coated, polished or powdered, whereby 
damage or inferiority is concealed, or if by any means it is made to ap- 
pear better or of greater value than it really is. 


Sixth—If it contains wholly or in part of a decomposed, putrid, in- 
fected, tainted or rotten animal or vegetable substance or article, whether 
manufactured or not, or, if it is the produce of a diseased animal, or if 
of an animal that has died otherwise than by slaughter. Provided, that 
an article of food that does not contain any ingredient injurious to health, 
and in the case of mixtures or compounds, which may be now, or from 
time to time hereafter, known as articles of food under their own dis- 
tinctive names, or which shall be labeled so as to plainly indicate that 
they are mixtures, combinations, compounds or blends, and not included 
in difinition fourth of this section, shall not be deemed to have been adul- 
terated. Provided, further, that all manufactured articles of food offered 
for sale shall be distinctly labelled, marked or branded with the name of 
the manufacturer and place of manufacture, or the name and address of 
the packer or dealer who sells the same. 


15. No person shall manufacture for sale, offer or expose for sale, 
sell or deliver, or have in his possession with intent to sell or deliver, any 
vinegar not in compliance with the provisions of this act. No vinegar 
‘shall be sold as apple, orchard or cidar vinegar which is not the product 
of pure apple juice, known as apple cider and apple orchard or cider vine- 
gar-upon test shall contain not less than one and three-fourths per cent, 
by weight, of cider vinegar solids upon full evaporation at the temperature 
of boiling water. | 


16. All vinegar made by fermentation and oxidation without the 
intervention of distillation shall be branded with the name of the fruit or 
substance from which the same is made. All vinegar made wholly or in 
Dart. from distilled liquor shall be branded “ ‘distilled vinegar.” All ‘fer- 


Pt} 


274 ILLINOIS DAIRYMEN’S ASSOCIATION. 


mented vinegar, not distilled, shall contain not less than one and one- 
fourth per cent, by weight, upon full evaporation (at the temperature of 
boiling water), of solids contained in the fruit from which said vinegar 
is fermented, and said vinegar shall contain not less than two and a half 
tenths of one per cent ash or mineral matter, the same being the product 
of the material from which said vinegar is manufactured. All vinegar 
shall be made wholly from the fruit or grain from which it purports to be 
or is represented to be made, shall contain no foreign substance, and shall 
contain not less than four percent, by weight, of absolute acetic acid. 


17. No person shall manufacture for sale, offer for sale or have in his 
possession with intent to sell, any vinegar found upon test to contain any — 
preparation of lead, copper, sulphuric acid or other mineral acid, or other 
ingredients injurious to health. All packages containing vinegar shall be 
marked, stenciled or branded on the head of the cask, barrel or keg con- 
taining such vinegar, with the name and residence of the manufacturer 
or dealer, together with the brand required in section 16 of this act. 


18. No person shall offer for sale, sell or deliver for food or drink 
purposes, ice, natural or manufactured, containing any decomposed, putrid, 
infected, tainted or rotten animal or vegetable substance or any ingredient 
which is poisonous or injurious to health. If intended for food or drinking 
purposes, shall not be composed of water of lower standard of purity than 
that required for domestic purposes by the state board of health. 


19. Any person or persons manufacturing for sale or selling or offer- 
ing to sell any candies or confectioneries adulterated by the admixture of 
terra alba, barytes, tale or other earthy or material substances, or any 
poisonous colors, flavors or extracts or other deleterious ingredients det- 
rimental to health, shall, upon proper conviction thereof, be punished ‘by 
a fine of not less than ten nor more than one hundred dollars or imprison- 
ment in the county jail not less than ten nor more than thirty days, ‘or © 
both such fine and imprisonment, in the discretion of the court. | 


20. No packer or dealer in ‘preserved or canned fruits and ‘végete- 
bles or other articles of food, shall sell or offer for sale such canned ‘or 
preserved fruits and vegetables or other articles of food, ‘unléss 


“~ 


ILLINOIS DAIRYMEN’S ASSOCIATION. 275 


such articles bear a mark, stamp, brand or label bearing the name 
and address of the firm, person or corporation that packs same, or dealer 
that sells same. All soaked or bleached goods or goods put up from 
products dried before canning, shall be plainly marked, branded, stamped 
or labeled as such, with the words “soaked” or “ bleached goods” in 
letters not less than two-line pica in size, showing the name of the article 
and name and address of the packer or dealer who sells same. 


21. No person shall manufacture for sale, have in his possession with 
intent to sell, offer or expose for sale, or sell as fruit, jelly, jam, or fruit 
butter, any jelly, jam or imitation fruit butter or other similar compound 
made or composed, in whole or in part, of glucose, dextrine, starch or other 
substance, and colored in imitation of fruit jelly, jam or fruit butter; nor 
shall any such jelly, jam or fruit butter or compound be manufactured or 
sold, or offered for sale, under any name or designation whatever, unless 
the same shall be composed entirely of ingredients not injurious to health; 
and every can, pail or package of such jelly, jam or butter sold in this 
State shall be distinctly and durably labeled “ immitation fruit, jelly, jam, 
or butter,”. with the name and address of manufacturer or dealer who sells 
same. 


/ . 
22. Extracts made of more than one principle must be labeled with 


the name of each principle or else simply with the name of the inferior 
or adulterant. 

In all cases when an extract is labeled with two or more names, the 
‘type used is to be similar in size and the name of any one of the articles 
used is not to be given greater prominence than another. The word com- 
pound cannot be used: Extracts which cannot be made with the fruit, 
berry or bean, and must necessarily be made artificially, as raspberry, 
strawberry, etc., shall be labeled “artificial.” Chocolates and cocoas 
must not contain substances other than cocoa mass,-sugar and flavoring 
and will not be required to be labeled ‘‘ compound ” or “ mixture.” Pre- 
pared cocoanut, if so labeled, shall contain nothing but cocoanut, sugar 
and glycerine, and shall not be classed as compound or mixture. 


23. Whoever: shall falsebrand, mark, stencil or label any article or 
product required by this act to be branded, marked, stenciled or, labeled 


276 ILLINOIS DAIRYMEN’S ASSOCIATION. 


or shall remove, alter, deface, multilate, obliterate, imitate or counterfeit 
any brand, mark, stencil or label so required, shall be deemed guilty of a 
misdemeanor, and upon conviction thereof shall be punished by a fine of 
not less than twenty-five nor more than two hundred dollars, and costs of 
prosecution, or by imprisonment in the county jail for not less than thirty 
days nor more than ninety days, or by both such fine and imprisonment 
in the discretion of the court, for each and every offense. 


\ : 


24. The taking of orders, or the making of agreements or contracts 


by any person, firm or corporation, or by any agent or representative © 


thereof, for the future delivery of any of the articles, products, goods, 
wares or merchandise embraced within the provisions of this act, shall be 
deemed a sale within the meaning of this act. 


25. Every person manufacturing, offering or exposing for sale or 
delivery to a purchaser any article intended for food, shall furnish to any 
" yerson, or analyst or other officer or agent appointed hereunder who shall 
apply to him for the purpose and shall tender him the value of the same, 
a sample sufficient for the analysis of any such article which is in his 
possession. Whoever hinders, obstructs or in any way interferes with any 
imspector, analyst or other officer appointed hereunder, in the performance 
of his duty, and whoever wilfully neglects or refuses to do any of the pro- 


visions of this act, shall be guilty of a misdemeanor, and upon conviction — 


shall, where no specific penalty is prescribed by this act, be punished by a 
fine not exceeding two hundred nor less than twenty-five dollars, or by 
imprisonment in the county jail for a period not exceeding ninety days, 
or by both such fine and imprisonment, in the discretion of the court. 


26. All acts and parts of acts inconsistent with this act, and section 
6 of an act entitled “An Act to prevent the adulteration of butter and 
cheese, or the sale and disposal of the same, or the manufacture or sale of 
any article as a substitute for butter or cheese, or any article to be used as 
butter and cheese,’ approved June 1, 1881, be and they are hereby repealed. 


27. For the purpose of enabling dealers in products affected by this 
act to dispose of same without loss, it is hereby expressly provided that 
the penalties of this act, and prosecution under the same, are suspended 
‘until the first day of July, 1900. eit 


ILLINOIS DAIRYMEN’S ASSOCIATION. 277 


MEMBERSHIP LIST FOR 1903 


A i 
Atchison, M. C., Woodbine. Adams, Chas. J., Loda. 
Alexander, C. B., Chicago (Star Anderson, C. A., Altuna. 
Union Line.) Ardrey, R. G.. Oakdale. 


Allen, Fred J.,(C.M.& St. P. R. R.) 


B 
Biddulpr, J. R., Providence. Betts H. §S., Rockford. 
Barwell, J. W., Waukegan. Boehmer, H., Barrington. 
Boethke, Wm., Elmhurst. Bagley, F. R., Chicago (Francis D. 
Bloyer, Otto, Elkhorn Grove. Moulton & Co.) 
Bloyer, George, Harper. Breed, G., Galesburg. 
Burton, D. C., Kaneville. Bloomfield, R. A., Mt. Sterling. 
- Blood, F. J., Chicago (Wells, Rich- Burton, G. F., Mt. Carroll. 
ardson & Co.) Baldwin, Geo. H., Mendon. 
Browning, H. A., Elgin. Beatty, Frank, Fairhaven. 
Buelter, Henry, Batavia. Blakeway, Miss Ada M., Ridott. 
Barclay, A. C., Elgin. Benton, D. C., Kaneville. 
Bueler, Anton, Bemes. Bartholomew, C. L., Cedarville. 
Bell, K. J., 306 Fisher bldg., Chi- Brinker, F .H., Winneshiek. 
cago. Boyd, John, Morrison. 
Cc 
Clapp, C. E., Quincy. Carbaugh, Wm. T., Lanark, R. R. L 


Carpenter, K. B., Thomson. Christ, John, Washington. 


278 ILLINOIS .DAIRYMEN’S ASSOCIATION. 


Charles, A. D., St. Charles. Cook, F. L., Lyle. 
Cheesman, James, 2112 Michigan ‘Cooper, Miss Mae, Steward. 2 
ave., Chicago. Carry J. AW:, Aurora: 
Carr, George S., Aurora. Carr, F. A. Aurora: 
Coolidge, J. H., Galesburg. Cooley, J. H., Hillsdale. 
Camp, L. E., Blanchardville, Wis. Collyer, W. D., Chicago. 
Crissey, N. O., Avon. Catherman, Mrs. R. E., Rock City. 
Campbell, A. B., Oregon. Cutler, Geo. A., Herbert. 
Coolidge. John, Galesburg. ‘ 
Cooley, Fred A., Yorktown. Currier, J. B., Freeport. 
Crosier, Eli I., Utica. Campbell, M. S., Genoa. 
~ Caven, George, Chicago. Coolidge, C. P., Winnebago. 
D 
Dubois, F. S., Rockford. Dickinson, A. J., Ft. Wayne, Ind. 
Davis, S. E., Elgin. Davis, Wm. F., Quincy. 7 
Davis Bros., Fairchild. Duel, H R., Franks. 
Danielson, Peter, McConnell. Dunlap, Mrs. Theodore, Abingdon. 
Davis, C. W., Woodstock. - Dorsey, L. S., Moro. 
Davenport, Prof. E., Urbana. De Lano, H. W., Sugar Grove. 
Davis, A. B.:Jr:; Urbana. Dyer, Chas. M., Little Rock. 
E 
Eastman, H., Shabona. Everts, M. C., 60 Wabash ave., Chi- 
cago. 
F 
Finch, N. W., Victor. Fairchild, A. E., Chicago. 
Frein, H. P., Smithton. Erf, Prof. Oscar, Manhattan, Kan. 
Freund, S. H., Johnsburgh. Fredericks, Andrew, Chicago (De 
Francisco, M., Wauconda. Laval Separator Co.) 
Fulrath, P. G., Gristol. Fourbain, B. C., Belvidere. 
Fraser, Prof. W. J., Urbana. Fryer, Wm., Winslow. 
2) . 
Gurler, H. B., DeKalb. Gray, Samuel. Hastings. 
Gurler, G. H., DeKalb. Grout, A. P., Winchester. 
Gullickson, Martin, Frankfort Sta- Gibbons, T. H., Elgin. 
tion. Glover, A. J., Elgin. 


Grover, W. J., Belvidere. Gray, Miss Nellie, Hastings. 


[LLINOIS DAIRYMEN’S ASSOCIATION. 


- 


Herman, G., Manhattan. 

Houghland, A. C., 14 N. Clark st., 
Chicago. 

Hopkins, H. H., Hinckley. 

Hollister, W. S., Pana. 

Hopkins, Geo. C., Oregon 

Haecker, Prof. T. L., St. Anthony 
Park, Minn. 

Hicks, J. E., Thomson. 

Henry, R. J., Millersburg. 

Hoppensteadt, Geo. W., Eagle Lake. 

Hostetter, W. R., Mt. Carroll. 

Hardiker, F. H., Chicago (Mer- 
chants’ Despatch Transportation 
Co.) : 


Jennings, A. A., Chicago (Star 
Union Lines.) 

Johnson, Lovejoy, Stillman Valiey. 

Johnson, L. E., Byron. 

Janes, W. E., Hinsdale. 


Kerns, Walter, Warren. 
Knigegs, L. H., McHenry. 
Kendall, George, Mt. Carroll. 
Kirkpatrick, J. R., Oakdale. 
Kilbourne, C. S., Aurora. 
Kruse, Wm., Ontarioville. 


Ludwig, Mat, Lockport. 

Lally, W. A., Chicago (Erie Des- 
patch Transportation Co.) 

Long, M., Woodstock. 

Lucas, O. F., Belvidere. 

Lloyd, W. B., Glen Ellyn. 
Lorah, G. W., Sugar Grove. 


279 


Hostetter, A. B., Springfield. 
Holisington, S. S., Stillman Valley. 
Harvey, W. R., Clare. 
Hynes, W. J., Evansville, Wis. 
Herkenheim, P. J., Malta. - 
Howe, T. J., Owatonna, Minn. 
Horsing, S. S., Stillman Valley. 
Howell, Carrie B., R. R. No. 2, Ur- 
bana. 
Hatch, Fred. L., Spring Grove. 
Halls Gao Re Rar Noa t.,Cantrilt, 
Hunt, James R., Ottawa. 
Hovey, E. L., Capron 
Hilfiker, Jas H., Manhattan. 


Jensen, S. M., Orangeville. 

Johnson, Frank, Rockford. 

Jacobs, F. I., 185 South Water st., 
Chicago. 


' 


Kruempel, Gustave, Frankfort Sta- 
tion. 

Kimzey, W. R., Tamaroa. 

Keeney, Z. J., Chicago (Sharples 
Co.) 


Loud, E. P., (Francis D. Moulton & 
Co.) Chicago. 

Litchhardt, Herman, Schaumberg. 

Lorengen, C., Rockford. 

Latzer, J. A., Greenville. 

Leass, S. L., Sullivan. 


280 ILLINOIS DAIRYMEN’S ASSOCIATION. 


M 
Mann, W. E., Pecatonica. Murphy, R. R., Garden Prairie. 
Metzger, F. L., Millstadt. _ Monrad, J. H., New York 
McNish, F. J., Chicago (Creamery Musselman, S. L., Brookville, 
Package Mfg. Co.) Maurer, W. H., Rock Grove. 
Moore, W. S., Chicago. McFarland, Frank, Big Rock. 
Muller, F. J., Milledgeville. McConnell, Carrie, Ridott. 
McCredie, Wm., Elgin. Michener, E. P., Chicago (Brigg’s 
Mallory, Grant, Freeport. House. ) 
‘Mason, J. L., Elgin. Mann, F. J., Gilman. 
Mason, J. P., Elgin. Machamer, J. G., Lanark. 
McFarland, Frank, Big Rock. MecNurlin, Wm., L., Stewart. 
Myers, O., Little Rock. Montgomery, A. R., Capron. 
N 
Nowlan, Irvin, Toulon. Newman, John, Elgin. 
Nelson, Peter, Creston. Nolting, E. L., Elgin. 
Nolan, H., Hinckley. Nolting, August, Elgin. 
Newman, Joseph, Elgin. Newman, Balch W., Elgin. 
oO 
Olson, Chas., Kirkland. . Osgood, Chicago (Cry. Pkg. Mef. ; 
Ohi, Wm., Stevens. Co.) 
P 
Poplett, C. A., Dunlap. Palmer, F. R., Pearl City. 
Powell, J. W., Peoria {Merchants’ Pitteplace, G. L., Hinckley. 
Despatch Transportation Co.) Phillips, J. A., Damascus. 
Petit, Peter, North Aurora. Patterson, R. M., Chicago. 
Patterson, J. P., Plainfield. Purvis, Miller, 224 Dearborn st.,. 
Peak, S. W., Winchester. Pfingston, H. W. F., Schaumberg. 
Powell, L. A., Bowen. Pierce, Harry, Savanna. 
Phillips, Louis, Germantown. Palmer, H. W., McLean. 
Patton, R. A., Hanna City. Purviance, H. P., Lincoln. | 
Peterson, Berger, Round Grove. Porter, G. L., Ft. Atkinson, Wis. 
R 
Redpath, R. G., Baldwin. Rice, H. B., Lewiston. 


Rutter, Geo. F., Sr., Libory. Roessler, Theodore, Shelbyville. ~ 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


281% 


a 


Reed, Geo.. Belvidere. 
Rawson, Frank E., Alden. 


Shearer, A. J., Aurora. 

Sykes, Josiah, Kaneville. 

Sudendorf, E., Elgin (Wells, Rich- 
ardson & Co.) 

Spicer, C. W., Edelstein. 

Spicer, J. G., Edelstein. 

Sears, Howard O., Garden Prairie. 

Spanger, E., E., Big Rock. 

Sloggett, John, Hinckley. 

Stewart, John, Elburn. 

Sturgis & Burn Co., Chicago. 

Sullivan, Miss Lizzie, Providence. 

Sally, A. J., Garden Prairie. 

Spies, L. A., St. Jacob. 

Staples, W. S., Hooppole. 

Steidley, A. B., Carlinville. 

Spencer, C. V., Chicago. 

Swanzey, L. M., Ridott. 


Thompson, A. E., Poplar Grove. 

Thompson, Frank B., Greenwood. 

Thurston, Henry F., 355 Dearborn 
st., Chicago. 


‘Van Patten, David, Plainfield. 


Wright, F. W., Joslin. 
Wood, R. L., Woodhull. 
Wilson, Geo. R., Monmouth. 
Welford, R. G., Red Bud. 
Wilson, E. L., Manhattan. 
Wilder, C. R., Manhattan. 
Waspi, J. S., Spring Grove. 


Robertson, N. Y., 262 Wabash ave., 


Chicago. 


Sawyer, J. F., 79 Dearborn st., Chi- 
cago. 

Shamel, Clarence A., Chicago. 

Schlattman, Fred, St. Libory. 

Springer, Mrs. Eva H., Springfield. 

Slouborg, Thomas, Savanna. 

Straw, T. H., Shannon. 

Springsteen, P. J., Egan. 

Schoch, Irwin E., Damascus. 

Seidel, C. H., Orangeville. 

Speed, Chas. V., Baileyville. 

Seidel, C. H., Orangeville. 

Savage, B. W., Sigel. 

Stevens, J. D., 306 Fisher bldg., 
Chicago. 

Scotey, W. H., Greenup. 

Spaulding, F. W., 22 Sacramento 
st., Chicago. 


Thompson, M. H., Elgin. 

Taylor, W. H., Stillman Valley. 
Thornton, Chas H., Argyle. 
Tindall, W. K., Malta. 


Wright, S. N., Elgin. 
Woolverton, D. C., Chicago. 
Walline, C. W., Cambridge. 
Wolf, F. R., Dakota. 

Wolf, Mrs. E., Rock City. 
Wood, D. E., Elgin. 
Willson, W. C., Elgin. 


HAH 


ail ‘vag | it 
282 


TA 


; ae 
el es) i ee ee 


Woodard, C. H., Big Rock. 
Woodring, F. W., Dubuque, Ia. 


3 Winton, W. W., Madison, Wis. (C. 


St. P. & M. R. R.) 


Waterman, Geo. E., Garden Prairie. 
Wentworth, E. M., Davenport, Ia. 


(Star Union Lines.) 
- Willson, D. W., Elgin. 


Young, H. J., Stillman Valley. 
Young, W. H., Aurora. 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


Winnebago Butter Mfg. Co., Win- 
nebago. 
Wilkening, W. C., Schaumberg. 
Walton, Edw. B., Arma. 
Wescott, N. E., Dennison, Ia. . 
Welch, W. K., Wyandotte, Mich. 
Woodburg, A. E., Danville. 


Young, F. L., Kaneville. 


- 


ILLINOIS DAIRYMEN’S ASSOCIATION. 


283 
Table of Contents 

Page 
PIRI NTLT LULL ioe, is. coe go bs Rl ee eG ede Sate Bowes ebay 3 
Daee Or Omcers:......... ERS oss! oR dae Arie Boe Rae Ae ENR CPR ANE MOE Oa + 
Peeeawe ot the Illinois Dairymen’s Association «.. 0.0.0... 6 ccc ween ee 5 
Proceedings of the Twenty-Ninth Annual Meeting UNS ea EEN re ede ries 9 
meer toro Pranklin McGraff: .. 6.5 ...cs sla a sees once cee bo eenaee bee 9 
EE Ess a's eg o's b gant oo Hie) mw eins al nce She eieeie lin Alaa’ 10 
a en ina awh a ohn bc, Sisiww eda at (she all's ue oletaln bee dar silat whee a's eu 12 
IS ER CUTICN lnc ake eens ees, BAe ES ee Oo 13 
MMM TOG 5 yao. b alatjc eek es Ro) cee oloaiewne ice Samadi e oars 14 
The Different Taints of Milk—J. A. Latzer ..............22 0 ceescoes 21 
Making the Best Grade of Milk—H. B. Gurler ...................... 31 
Farm. Buttermaking and County Organizations—Mrs. H. Purviance... 39 
Hecepuion. in Cow Stable, University Barns .......00 6 cece ec ene ec weie 46 
Sumerian ET, Gurler. 2.0.0. a es cad eek dees coe ae 46 
eee hr Ve PS Burrill: oo a ee as 47 
eeacoue at the Top—Dean Davenport oo... se ee ea le one see 49 

Aim and Work of the Department of Dairy Husbandry—Dean Daven- 
MCR ass 3. aa acs ere 0 naira ah Hint ahaa lara MUNA Miner aha at ek indy oar alate lax ek Nghe ese 51 

The Elements of Agricultural Science in Rural Schools—Prof. F. H. 
enero ys 1IOATP J AVG DOLE > oo. kel oo oiets eee ee Oe ag bette 70 

Why There Are Not More Cheese Factories in the State of Illinois— 
MNES THEY i yo ee AY weakest CMG AT corte ae 72 


284 : ILLINOIS DAIRYMEN’S ASSOCIATION. 
Representing the Holstein Breed or Cattle—M. S. Campbell ........ 47 
Representing the Jersey Breed of Cattle—H. C.» Taylor ............ 82 
Representing the Brown Swiss Breed of Cattle—E. M. Barton, by Mr. 
AOR oes eassen ary ieee 9 ip miayess eye's aie nie iee teen 9 Ce wien Wiha flee > a a 88 | 
Representing Short Horn Breed of Cattle—Fred L. Hatch ......... yee 
Representing the Ayrshire Breed of Cattle—John Stewart .......... 96. 
Address.Chas:.¥2 Kuleht....05. 0.2) .olecacs. casks sas ee 103 
Sélection and Care of the Dairy Herd—H. C. Taylor ............... 110 
Sa u(0) tip beh cel. c: eon ea MeN Ui Ree 7 Oe MRS PEL ARNEL SI 117 
Bacteriological Contamination of Milk—Prof. H. L. Russell .......... 119 
Record of Individual Cows on Dairy Farms—Arthur J. Glover ...... 133. 


Dairy Conditions and Suggestions for Their Improvement—W. Ie 
ig Fe sg ae ee ie Bee era Bear Pes Ge Re 


Protein Requirements-—T LL, Haeeker so. 8. ee etntale + osa\eie 0s bee 199° 
First Step in the Handling of Milk—Dr. C. E. Marshall ............ 211 
Methods of Corn Breeding—Cyril George Hopkins, Ph. D. ......... 221 
Directors’ Meetings: 1902-1903.) 3 o.ic600 G8 es fa conde ant Coe 238 
The Bloomington DERCCINE: ics cose is wens Sraecleea ocd 3 ews aioe ¢ eae aan 238 
BOGTECAlY Sy FECTIOLE occ hctots eevee Sie ee Hee MEG oe be ns, 0 6 OR peel bee ae 239 
EECASUTCT.B: IUGDOR DY Wie! se 2 a's wre ain Rofere neck tise oa aah ole oan cou oeea pela os 240 
PE REWLGO4 CON VODTUON 6c isiie 6c aie ola lo Oia, biace oo a.5/ cin farwiotere wielele oka le yiatee nana 244 
Report of the Fifth Annual Butter Fair of the Sangamon County But- | 
Lerma kers’/ASBOCTRUION “a5 oie a «i aie. 's,», 2:0. ois ai vienyel on Siete basen Souls alae ea 245 
College of Agriculture)... os we eee solide Ge lo:elv in» n'ai slas.2 tr 9 whe a ei 248 
Dairy Laws of Illinois ........ Soin lesoie i ahdinlatnt Wal Pare bie, Stn a ole oa 258 
Pure Food Commissioners’ Bill...... Io eoatst nepate nae Niaracs reeytetee as ne 
Membership List TOV! 1908 20 o0 Fate cies cd 0 o's nse ehevere oso Wool ece! | pret raleje moet . 217 


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