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1908
JUL #0 1995
NIVENSITY OF ILLINOIS
NEWS-ADVOCATE PRINT
ELGIN, ILLINOIS

January 14, 15, 16
THE CERAKY AY TRE

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Held at Marengo, Illinois

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PROCEEDINGS OF THE
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Illinois State Dairymen’s

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Letter of Transmittal

Oiice of Secretary,
Illinois State Dairymen'‘s Association,
| Chicage, lil 1908.
To His Excellency, Charles S. Deneen, Governor of the State of

Tlinois : ,

I have the honor to submit the official report of the Illinois
State Dairymen’s Association, containing the addresses, papers,
and discussions at its thirty-fourth annual meeting, held at Mar-
engo, Illinois, January 14th, 15th and 16th, 1908.

Respectfully,
GEO. CAVEN, Secretary.

582166

[ice of Officers.

President—

L. N. WIGGINS, Springfield.

Vice President—
J. P. MASON, Elgin.

Directors—
J. P. MASON; Elgin:
M. S. CAMPBELL, Genoa.
A. F. JANSEN, Effingham. —
W.' E. JANES, Hinsdale.
CARE WBE) Urbane
L. N. WIGGINS, Springfield.
J. F. SANMANN, Havana.

Secretary—
GEO. CAVEN, Chicago.

Treasurer— - | |
ADOLPH MEYER, Greenville.

By-Laws of the Illinois State Dairymen’s
Association.

Officers.

Section 1.—The officers of the 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 Association shall be members and the
President ex-officio Chairman.

Duties of the President.

Sec. 2.—The President shall preside at the meetings of the
Association 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 Legis-
lature 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 Asso-
ciation, taking his receipt therefor.

Duties of the Vice President.

Sec. 3.—In the absence of the President his duties shall de-
volve upon the Vice President.

Duties of the Secretary.

sec. 4.—The Secretary shall record the proceedings of the
Association and of the Board of Directors. He shall keep a list
of the members, collect all the moneys due the Association (other
than the legislative appropriations), and shall record the amount

6 [llinois State Dairymen’s Association.

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 therefor. It shall
also be his duty to assist in making the program for the annual
meeting and at the close 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 per-
form such other duties pertaining to his office as shall be neces-
sary.

Duties of the Treasurer.

Sec. 5.—The Treasurer shall, before entering on the duties
of his office, give a good and sufficient bond to the 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
performance of the duties of his office. He shall account to the
Association for all moneys received by him by virtue of said
office and pay over the same as he shall be directed by the Board
of Directors. No moneys shall be paid out by the Treasurer
except upon an order from the Board, signed by the President
and countersigned by the Secretary. The books or accounts of
the Treasurer shall at all times be open to the inspection of
the members of the Board of Directors, and he shall, at the
expiration of his term of office make a report to the Association
of the conditions of its finances, and deliver to his successor the
books of account together with all moneys and other property of
the Association in his possession or custody.

Duties of the Board of Directors.

Sec. 6—The Board of Directors shall have the gerieral
management and control of the property and affairs of the As-
sociation, subject to the By-Laws.

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

The Board of Directors may adopt such rules and regula-
tions as they shall deem advisable for their government, and may
appoint such committees as they shall consider desirable.

They shall also make a biennial report to the Governor of
the State of the expenditures of the money appropriated to the
Association, and arrange the program and order of business for
the same.

Tlurty-fourth Annual Convention. ya

Election of Officers.

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

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

"The officers of the Association shall retain their offices until
their successors 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 Asso-
ciation by paying the Treasurer such membership fee as shall
from time to time be prescribed by the Board of Directors.

Quorum.

Sec. 9.—Seven members of the Association shall constitute
a quorum for the transaction of business but a less number may
adjourn.

Annual Assessment.

Sec. 10.—One month prior to the annual meeting in each
year the Board 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 sent to each member within
ten days thereafter, and no member in default in payment thereof
shall be entitled to the privileges of the Association.

Amendment of By-Laws.

Sec. 11.—These By-Laws may be amended at any annual
meeting by a vote of not less than two-thirds of -the members
present. Notice of the proposed amendment must be given in
writing, and at a public meeting of the Association, at least one
day before any action can be taken thereon.

Proceedings of the Thirty-fourth Annual Meeting
of the Illinois State Dairymen’s Association.

Held at Marengo, Illinois
January, 14, 15, 16, 1908

The Illinois State Dairymen’s Association met in annual
convention at the opera house, Marengo, Illinois, January 14,
He eae lea) © Mi Vice President J.P, Mason in the Chair.

The Chairman-—Our President has been delayed and con-
sequently cannot be here to open this meeting, so we will go on
with the program. We will open our meeting this morning with
prayer by the Reverend Mr. Schultz.

INVOCATION.

Rev. Mr. Schultz, Marengo, Ill.

Let us pray. We thank Thee, oh Lord of the harvests,
for life and its inspirations and its aspirations. We thank Thee
for changing seasons and harvests. We thank Thee, oh God,
for the many blessings Thou hast given us.

We thank Thee for disinterested, pure science and for the
-work it is doing. We thank Thee for the co-operation between
scientific men and our fellow dairymen and for the increase of
co-operation which make for health, both of our childhood and
adulthood. :

We thank Thee for all the blessings Thou hast given to us
in such rich measure and which we are utterly unworthy. We
pray Thee, our God, that Thou would bless the scientific men and
practical dairymen, bless their occupation and the work which
they are doing.

10 Illinois State Dairymen’s Association.

We pray that Thou wilt help all of us in selecting the best
things of life, not forgetting the things which pertain to the
spirit. Wilt Thou help the tillers of the farms and workers
of the dairies to select the best stock and produce the best pro-
duct of the farm and dairy. We pray Thou wilt help them also
in selecting the very best breed of cattle, that they may not for-
get to give to their children all the best advantages in education,
founded on principles of the largest usefulness and for the high-
est Christian culture. We pray that the things of the spirit, of
the moral life, of the Kingdom of God may be supreme among
men of all vocations and of all lines of work. We ask that Thou
wouldst help us to realize that the work which we do, of what-
ever kind it is, directly influences the moral life, and if the men
on the farm and in the dairy are putting into the work honesty,
integrity of purpose, and patience of spirit, they are working
these very elements into.their own lives. Help us thus to see ©
how the moral life is related to all life and how God is related
to us in everything that we do and that whatever we do, do it
better to do it honestly and faithfully and carefully and with
feeling of Divine love. |

And so we ask Thy forgiveness if we slight our work in
any part and wilt Thou forgive us if we are content with results
of anything less perfect than the ideal, whether it is in the dairy
or in the home or in our individual lives and in the lives of those
whom we love? Forgive us if we fail to measure up to our
best responsibilities and duties. We pray that Thou forgive all
our sins of omission and commission and lead us into the larger
life, the life which is held with Christ. These things we ask
in the name of the great Shepherd and Bishop of our souls,
Amen.

The Chairman:—The next is an address of welcome by
Hon. J. H. Patterson, Mayor of Marengo.

Thirty-fourth Annual Convention. 11

ADDRESS OF WELCOME.

Hon. J. H. Patterson, Mayor of Marengo, III.

Mr. Chairman, Ladies and Gentlemen :—

I scarcely know what there is for me to say: I hope the
treatment you dairymen receive from the people of Marengo
will be such as will tell the story better than anything I have
ro} Oller.

Strictly speaking, we are not all dairymen in the city and
yet a great many are depending on the dairy interests for a live-
lihood. ‘The first twenty-five years of my life was spent on a
dairy farm and the remainder of it selling feed and furnishing
it to the dairymen. Whatever I have achieved during my life

I am indebted to the dairy interests for.
We have no large factories in our place to show you and

this it not the season when Nature combined with art makes ours
one of the most beautiful cities in the state.

Most of our farmers have dairies and the majority of them
produce milk for the Chicago market. We have an industry in
our city which we want you all to see while here, that is the Bor-
den Condensed Milk plant, and you will find it is a model of
cleanliness. If you have any doubts about the healthfulness of
their product, visit the dairy farms around here and follow the
milk through the bottling works and you will see perfection has
been attained. The management of the Borden Company in-
vite you to visit their place while here.

Our people all want to see this meeting made a success,
and I cordially welcome you in behalf of every citizen in this
community. I thank you.

The Chairman :—The response to this cordial welcome will
be made by Mr. Joseph Newman, of Elgin.

12 Illinois State Dairymen’s Association.

RESPONSE TO ADDRESS OF WELCOME.

Mr. Joseph Newman, Elgin, III.

err

Mr. Chairman, Mr. Mayor, Ladies and Seay of the Illi-
nois State Dairy Association :—

It is a pleasure to respond to the cordial. welcome that the
mayor of Marengo has given us. I was satisfied, when I heard
that they had selected Marengo as a meeting place for us this
year, that they had made no mistake. Marengo, situated, as
she is, in the center of the fifty miles that furnish a large por-_
tion of the milk for the city of Chicago, viz: the sanitary milk
that is being fed to the little ones in the large city, is geographi-
cally situated right. I knew some of the people here were right
also, and I have had further proof of that within the last hour,
having just come from friend Gilkerson’s well spread table.

Perhaps you might wish to know the aims of the association
and who compose it. The association is open for membership
to all dairymen and all those who are interested in dairying in
any way, shape or manner, either in the owning of cows, the
owning of farms, the manufacture of dairy utensils or the trans-
portation of the products, and we hope that all who visit us at
this institution during this meeting will become members of
this association.

We are working with the agricultural department at Cham-
paign our state university, which as you well know has become
one of the first universities in the United States this year, having
over four thousand students, and the agricultural part has more
than kept pace with the balance of the university. We shall hear
from Professor Lee who has worked among you for the past
five years, we also hope to have Mr. Glover with us during the
session. ‘The Association works also with the U. S. Department
of Agriculture. ‘They have been very kind in helping Illinois
and have sent Mr. Credicott here to score the butter. You see
these are all your own departments; you all help to build up
these associations and they are kept alive through taxation, and
of course the United States department is kept by the internal
revenue department.

Thirty-fourth Annual Convention. : 13

In a section located as this is, the subject that will probably
receive a good deal of attention will be the cost of the raw
material. Chicago, of course, is paying a good deal attention
these days to this question of cost of the raw material, and while
the citizens of that great city are being called upon to pay an
advanced price for milk, we who have something to do with the
making of milk know what it costs. We know that five years
ago the price of all kinds of feed was, on the average, about 50
per cent less than today ; we know that bran was sold at $10 or
$12 a ton and now it is being sold for $20; we know corn was
25c. and is now 50c., and these are the two staples for making
a first-class article of milk. It is the foundation of feed for pro-
ducing that article.’ We know that ten years ago a very fair
cow could be bought for $40; what can you get today for $60°
We know that the work the University has done is weeding
out the poorer cows and helps us to see the folly of keeping
poor cows at any price. For that reason the good cows are sold
for more money, and they are worth it. Taking all these things
and the value of land into consideration, why should not milk
be worth to a producer today twice what it was five years ago?
It was because Marengo was in the heart of this territory that
furnishes Chicago milk that she was selected for a meeting
place this year. A great deal of complaint has come from Chi-
cago because milk has been advancing in price until today it is
selling for eight cents a quart. They say the farmers receive
less than four cents for it, so why should they as consumers give
twice that much for it? I would call attention to my farmer
friends who have ever tried to do business in a large city. If
you believe the criticism made by the consumers, tollow the
matter out and I believe you will be better satisfied that it costs
more to market this milk than it does to produce it. That may
be a very strong statement but I went into the subject very care-
fully and I think you will find I am right.

I believe that in the city of Chicago the matter of keeping
teams of a large milk company is a very large item. If you
could ‘see the figures for that one branch of the work alone it
would be very surprising. I have one firm in mind, the Ira
J. Mix Co., on the South side of Chicago, one of the companies
complained of by citizens there and through the grand jury
indicted, whose expense of maintaining their wagons and run-

14 Illinois State Dairymen’s Association.

ning their milk delivery business there for thirty days is over
$10,000.

So it was to bring out some of these thoughts, to discuss
these matters in some papers and if not in the papers formally
to try to bring the truth of this matter before the people through
the newspapers, to show them that it does cost money to make
a first-class article of sanitary milk fit for anybody to consume,
and that must be clean milk, that we meet here in Marengo
today. Cleanliness and cold are the two simple things that go
to work to make a first-class article of milk. Cleanliness is
next to Godliness, in fact in my judgment it is Godliness and
cold in the handling of your product, will help those companies
that come into your communities and place their products more
than anything else, simply cleanliness from the grain that is put
into the feed to the milker that is milking the cows.

We shall have papers in regard to crop rotation and the
keeping up of the soil, development in breeding and selecting of
the best cows, all of these things, but I think after all the question
of the cost of milk and the economical milk production are two
things that should receive the most attention at this meeting.
This association, of course, is for the fair discussion of all such
questions, which are open to all, and they will show the city
consumers that a clean, wholesome milk cannot be sold for less
money than the present price. Of course the price of butter this
winter received its blow, with all the other things, in the financi-
al flurry we had in October and November, but it is recovering.
The market has held conservatively and is being so held. Thirty
cents yesterday was the wholesale price of fine creamery butter.
This means butter that would score about 93 points out of a
possible 100. i |

In the butter question we come across oleomargarine and
butterine propositions. There has been more oleomargarine and
butterine made this year, I am sorry to say, than have been made
in the past two or three years, owing of course to the high prices
of butter during the summer. Certain classes of people thought
they must have something which was cheaper, which we are
pleased to say they can have in oleomargarine for everyone should
have what he wants, but the trouble is they go to the store and
ask for butter, pay for butter, and get oleomargarine, whiclr is
dishonest. The Pure Food Department of Chicago is looking

Thirty-fourth Annual Convention. A

into this matter and restaurants, hotels and the different places
that are selling this stuff, butterine, and palming it off on us
for butter, will sooner or later come to grief and it will cost them
a great deal of money. I presume in a city the size of Marengo
you are not troubled much in this way, but in the larger cities
there are millions of pounds of oleomargarine being consumed
as and for butter, which is wrong and I believe sooner or later
it will be eradicated.

As I said before, we made no mistake in coming to Marengo,
Mr. Mayor and I can say for the people that will compose this
meeting, you need have no fear but what the city rules and laws
will be lived up to. We are a clean lot of people and ready to
be scrutinized by anyone and we hope we shall do this community
a lot of good, know we will if you all take an interest in the
subjects and discuss the papers as they come up. Do not sit
still after the paper has been read to you and let it fall flat. Some
one ask a question about something you do not understand. The
interest of a meeting depends to a large extent on the questions
and discussion of a subject, and I am satisfied if you take the
interest in the meeting that you should, Marengo will not be
sorry she has asked the Illinois Dairy convention to meet here.
I thank you.

The Chairman :—Mr. Newman, in mentioning the work the
association and the department of Agriculture are doing together,
forgot to say that Mr. Lane, of the Department of Agriculture,
as well as Mr. Credicott, is here. Mr. Lane is Assistant Chief
of the Dairy Division, has conducted the milk test this morning
and will speak this afternoon. We consider it quite an honor
_ to have both Mr. Lane and Mr. Credicott with us, and Mr.
Newman’s not mentioning Mr. Lane was merely an oversight.

Mr. Newman:—I should not have mentioned any names
because I am satisfied that everyone of the Department is with
us in spirit and heart.

The Chairman :—Ts the president is not here, we cannot
have his annual adress and will take up the next number on the
progtam, lessons from the Milk est,’ by Mr..C. B. Lane,
Asst. Chief of the U. S$. Department of Agriculture, Washing-
tons Di.C, |

16 Illinois State Dairymen’s Association.

LESSONS FROM THE MILK TEST.

Mr. C. B. Lane, Assistant Chief Dairy Division, Department of
Agriculture, Washington, D. C.

a!

Mr. Chairman, Ladies and Gentlemen :-—

It is a great pleasure to talk to you a little while about this
subject of milk contest and Illinois dairymen are to be congratu-
lated on the test they had this year. It is not a large one but
it is a very creditable one and the quality of the milk and cream
is good. Illinois is to be particularly congratulated because
this is her first contest. In a number of states, where contests
have been held from time to time, they only had three or four
samples the first time, while you have eight, which is very good
for a start.

I have followed these contests with a good deal of interest
since they were first organized and I believe they are going to
have a great influence in the improvement of the quality of the
milk and cream in the future. Friendly contests of any kind
are a great incentive, whether it is in athletics or in milk and
butter, such contests as you have here, or whatever they are;
when you put your product against the other fellow’s you are
bound to learn a number of things which you never knew before,
whether your product is better than the other fellow’s or not as
good you will learn a lesson in either case, for if your product
is as good as the other man’s you know that you are practicing
right methods and working along right lines; if it is not as
good you know where you need to improve as those defects are
pointed out to you. As I say, I have watched these contests

with a good deal of interest since, the first, which was held in

Chicago in February 1906. ‘This, as perhaps you know, was a
national contest and all the states in the Union were allowed to
come into it, so milk was shipped from some thirteen different
states. Came from the West as far as Katsas, Bast as far ae
Boston, and South as far as Maryland, a good deal of it shipped
a thousand miles, and yet that milk kept sweet and good for
several weeks, and some of the cream for five weeks, which

in

Tlurty-fourth Annual Convention. 1

shows, as has been stated here, that all that is necessary to im-
prove the quality of our milk and cream and butter are clean-
liness and cold.

I was interested, in coming into Chicago on a train the
other day in a dining car, to find milk on the menu, so I ordered
milk to see what I would get and they brought me a nice little
bottle, very attractve, about as wide as it was high, and con-
tained one-third of a quart, the price was 15c. That would be
45c. a quart or $1.80 a gallon. The point that impressed me
was the possibility of getting such a price for the product of
market milk. To me it meant a great deal. If the public will
accept sweet market milk of good quality at a price of 45c. a
quart, does it not show a great possibility along that line? I
believe market milk in the future is going to be put on a higher
plane, and why not? A product that is a complete food in itself,
a product that is almost entirely digestible and a product that is
a food for everybody, why should it not bring the highest price
of any food product in the market? And yet today, you know
we are not paying anywhere near the price for nutrients in milk
that we are in meat or foods of that character, and so, as I say,
I believe we have great encouragement along that line; the con-
sumer in the future is going to discriminate more than he has
in the past, is going to call for a higher quality of milk and is
going to be ready to pay for it, and there is another thing sure,
that the producer is going to be willing to go to the trouble of
making that milk clean and pure. In one of our certified milk
plants today, the cows are receiving a daily bath, simply because
the corisumer is willing to pay the extra price for the milk
which that extra labor and care involves. The certified milk
and higher grades of milk are increasing right along, day after
day, and we want to produce more milk of that character. Per-
haps I am getting a little off my subject. é

I want to take up some of the points in this milk contest
by the’scoring of milk, which I talked about a little this morning.
I know we are beginning to judge milk from a little different
standpoint than we did ten years ago. At that time the Boards
of Health would simply examine milk for fats and solids and
preservatives, and that was as far as they cared to go. Now
we are going farther and making tests for bacteria, for dirt,
for temperature and a lot of other things, and so it is in this

18 Iilinois State Dairymen’s Association.

scoring contest. We are not only examining the milk chemi-
cally but bacterially and it must have thorough examination all
along the line.

Flavor. The first, in scoring milk, to be considered is
flavor and we give forty points on that out of 100, because we
consider flavor the most important quality in milk. If milk 1s
not good flavor it is of little value for anything, either as mar-
ket milk or making butter or cheese and so in our score cards,
like the score cards for butter and cheese, we give flavor a large
proportion of the points. I think in your butter score card
here you allow 25 points for flavor and in cheese 30 points for
flavor, and it is right that flavor should be given that number
of points. Of course all clean milk has little flavor; if it is fair-
ly rich it may be described as rich and clean, sweet and pleasant
but with no distinct flavor, and if you find any flavors in market
milk you may be pretty sure they are foreign flavors, and of
course we do find flavors of the cow stable, flavors of strong
food, flavors of sap powders used in washing the bottles and
smothered flavor, due to the milk being closed too tightly when
it is warm, and a great many other flavors. If any of you have
ever taken a dozen different samples of milk and examined them
critically for flavor, you must have been surprised at the great
variety of flavors and tastes that you got, but I am very glad
to say that the milk and cream exhibited here on the whole was
of very good flavor.

Following flavor, we determine the number of bacteria in
the milk and the number of bacteria of course really serve as an
indicator. If the number of bacteria run high we know it has
been produced in an unsanitary condition, not properly cooled,
or too old. We know there is something wrong somewhere along
the line, and so we determine the number of bacteria and that
gives us a pretty good idea of the way the milk has been handled.
If the bacteria do not exceed ten thousand to the cubic centimeter
or fifteen drops, we score the milk perfect; and if they’run to
one hundred thousand we consider the milk of fair quality;
but at five hundred thousand we do not give anything for bac-
teria because milk that contains five hundred thousand bacteria
is poison and is not fit for consumption, is strictly dangerous
to feed children and infants, and so we make quite a point of this
question of bacteria in milk.

Thirty-fourth Annual Convention. Ie

The question was asked this morning as to how bacteria
get into milk. There are a thousand ways in which they get
into milk. We know they are small germs of plant life that re-
quire moisture, require warmth to grow, just the same as any
other plant, and if we furnish these conditions we are bound to
have large numbers in our milk. ‘They get in through the air,
through dirt from the cow, through dirty hands of the milker,
dust of the stable, through milk utensils and various other ways,
flies, particles of dry manure. All those things contribute thous-
ands and thousands of bacteria to the milk and it is possible for
a single fly to carry a half million bacteria into milk. If he 1s
a fairly clean fly he might not put in more than seven or eight
thousand, but a fly from the swill barrel is a pretty bad fellow.
So the bacteria runs in some of those samples of milk, and if
you stop to think over the care you have given the milk before
"you sent it here, you can determine how some of the bacteria

got in. !

Another point is the acidity of milk; by acidity we mean
the real sourness. Of course milk naturally is slightly acid,
contains about .07 per cent of 1 per cent of acidity but if it gets
up to .2 per cent or higher it shows there is something wrong,
it has either been kept too long or there are too many bacteria
im tie, auc so we make a point of acidity. . Milk is perfect if it
does not go over .2 per cent and over that we make deductions;
at .38 per cent the milk begins to taste sour but that rs a pretty
good indication of the way the milk has been handled, by deter-
mining whether acidity is high or low.

General appearance of package and contents. lf I had
time | would like to describe that matter fully. You know a
good many of the bottles we found in our markets have tin parts,
rubber parts and metal parts attached to them, which are difficult
to clean so we make deductions where we find them. The pack-
ages sent to this contest were perfect in that respect.

Then we examine the milk for dirt and usually find that
in the bottom of the bottle. I regret to say half of the samples
here had more or less dirt, but from what some of the dairymen
told me I do not think that will ever happen again. That dirt
probably got in through the dirt on the cow or from dust in the
stable, or in a similar manner. In the contest we had in New
Hampshire one man in particular had a good deal of dirt in his

20 Illinois State Dairymen’s Association.

milk and he said it would never again happen, and this year he
won a prize. This is one of the advantages of the milk contest,
it points out to the dairymen the defects in their milk and shows
them where they can improve, and they do improve to a point
where they get a better price for their milk in a great many cases.

I want just to relate the effects one of these contests had
in the city of Cleveland, Ohio. Cleveland was the first city that
ever held a milk contest and they had some sixty-five samples
this year; we had an all day dairy meeting and the dairymen
were very enthusiastic about the contest. Before that they had
been fighting the Board of Health because they were trying to
improve the dairy conditions, but after the milk contest was held
and the matter was explained, the dairymen began to look at it
from the right standpoint and decided the Board of Health was
all right and that it would be to their advantage to improve the
quality of the milk and cream and improve conditions in their
dairies, so thirteen of the better dairymen in that city got together
and sent this letter to the Board of Health. I simply read it to
show the position which the dairymen are taking these days on
the question of market milk. ‘They want to be on the right side,
realizing that it is getting to be very important not only from a
health standpoint but from the standpoint of their pocketbooks,
and they are beginning to get more money for the better product.
The letter is as follows.

We Milk Producers :-—

Who ship milk to the city of Cleveland, desiring to make
and ship milk of good quality and to observe the sanitary regu-
lations as prescribed by your honorable body, respectfully ask
that each and every person shipping milk to the city of Cleveland
be required to take out a permit, to be issued by your honorable
body, revocable at your pleasure. ‘That said permits shall be
_ classified as 1 or 2. That dairies which score 50 points or above,
be classified as No. 1, and all dairies which score below 50 points
be classified as No. 2. That all milk dealers, shippers, and ped-
lers, who sell milk in the city of Cleveland be required to apprise
their customers by placard, or otherwise, at all times, of the
class of milk that they are offering for sale, and in case of failure
so to do, or in case of said dealer, shipper or pedler offering

Thirty-fourth Annual Convention. ai

for sale milk shipped into the city of Cleveland without a permit,
said milk dealer, shipper or pedler’s license shall be forfeited.

Austin Herrick, Ph Pest,

W. A. Mills, OSGi Ngams:

Ee bY Bicker) W. H. Chambers,
Si) Mizer, A. F. Dreaher,

C. H. Bennett, C7 Riley,

FE. Bowen. |

When the dairymen themselves, on their own initiative,
got together and informed the Board of Health that they wanted
to do things right, that they wanted to have their dairies .im-
proved and the quality of the milk improved, it was a long step
in the right direction. I know that many dairymen do not un-
derstand why it is that methods which have been pronounced
O. K. for the last twenty-five years are suddenly turned down,
and it is right that they should have an explanation but the more
we learn about bacteria and causes of disease and the importance
of pure milk, the more we study this question, the more we see
the importance of it and the dairymen are beginning to see the
importance of it too. I was particularly interested in one dairy
in Cleveland, I think one of the poorest I ever saw, scored 24
points on a basis of a score card of 100; that same dairy today,
I am told, will run up to 75 or 80 points. They have put in
windows, a cement floor and a system of ventilation, have every-
thing sweet and clean and in nice shape because they realize it
is a matter of dollars and cents as well to give them more pride
in their work and they are getting a higher price for their milk
by improving their dairy in that way. I believe that the dairy-
men as a whole are working along the right line in this matter
but up to the present time there has not been very much incen-
tive for improvement. Dirty milk has sold for the same price
as clean milk and is today in many cases selling for the same
price and unless the dairyman gets more for his milk there is
little incentive for improvement. The consumer will play an
important part in this campaign for better milk. The consumer
- should demand that milk be clean and should be willing to pay
the extra price which the production of clean milk involves. Of
course a great many consumers look upon milk as an article of
food to be purchased at the lowest price possible and do not

22 Illinois State Dairymen’s Association.

appreciate the fact that the price of feed has been increasing
during the past ten years and is now nearly double what it was
ten years ago; the price of labor has increased and the cost of
producing milk has increased all along the line. The consumers
will begin to appreciate that and the time will soon some when
there will be a call for better milk and the producer should be
ready to supply that demand.

I say the consumer does not appreciate good milk and I
might give an instance to support that. A producer near Phila-
delphia, who was selling certified milk, called some of his best
customers out to his dairy one day to look the place over and he
thought he would give them a test to see if they knew what clean
milk was, so he had three kinds of milk prepared for them to
taste; No. 1 was his clean certified milk, No. 2 he had injected
in a little cow flavor and No. 3 a little more of that flavor. He
passed the milk along to those ten or twelve consumers, many of
whom held high positions; they tasted sample No. 1 and said
it was a little flat, there was something lacking, it did not seem
to be quite right; they tasted sample No. 2 and said that was
a little better than the other but it was not quite what they had
been accustomed to; then they tasted No. 3 and pronounced
that the best of the lot, so I say consumers today do not appre-
ciate the value of clean milk and there is just as much need for
education, and I believe more, of the consumer than there is of
the producer and it is the consumer who is going to have great
influence in this campaign for cleaner and better milk.

Now these contests are of value to the dealer because they
are taking advantage of it in assisting them to determine where
the good dairies are, hence making it easier for the dealers to
find a supply of milk to meet the demands made upon them for
a good product. With a supply of good milk to handle there
is less trouble with sour milk and less complaint from consumers.
These contests are of great value to them, not only milk contests
but dairy farm contests, such as the one held in Cleveland. I|
know in my own case when we began to score dairies around
Washington, our milk supply at home was very unsatisfactory.
I looked at the score of the dairy we were taking milk from,
and found it scored 37; then I looked down the line, found the
dairy that scored 70 or 75 and changed to that dairy and bought
milk at the same price.

Thirty-fourth Annual Convention. a

What will become of the dairyman who is not up-to-date
and is not producing clean milk? MHe has to sell his milk for a
lomcumrice. Inthe city of Mount Clair, N. ]., for instance,
the Board of Health makes a cateful report; they report the
number of bacteria in the milk, percentage of fat, of solids, the
dirt, and publishes it so the people can see just what the condi-
tion of the milk is. What is the result? ‘The better dairies,
the high scoring dairies get a good price for the milk, and the
low scoring dairies have to sell milk for two cents a quart less.
Is that not right? Is that not as it should be, good milk for
good prices and poor milk for poor prices? I think that 1s fair.

I believe the time is coming when the consumer, the pro-
ducer and the dealer are going to get together in this matter. In
fact they are doing it in some of our cities today. The producer
will have to use more care in production, bring his dairies to a
higher level, and the Board of Health must see that he 1s not
unjustly prosecuted, as he is sometimes. ‘The Board of Health
must see to it that the inspectors who are sent out understand
their business. ‘Then what we need is not more dairy knowledge,
perhaps, but a better application of that we already have.

Just one word about the milk contest another year. I
certainly hope you will all come into this, it will surely be to
your advantage. As I said before, if your product is all right,
you are going to know it and if it is not right you will know
where you need to improve it, so I hope you all will come into
this contest next year and make it a success. I thank you.

DISCUSSION.

The Chairman:—Are there any questions regarding this
subject? ‘These papers are all open for discusion. Discussion
is the life of these meetings and we want to learn all we can.
We are particularly anxious to have you ask questions.

Member :—I would like to ask Mr. Lane if he will comment
somewhat on the scores he made this morning?

Mr. Lane:—The scores have not been finished yet. The ©
milk and cream has all been scored for flavor and, as I said be-
fore, it was generally very good, the higest score 37 out of a
possible 40 and the lowest 33. As to bacteria, these will be
counted by a professor who was here from Madison and has

24 Illinois State Dairymen’s Association.

taken them home and will wire results Thursday, so the results”
will be announced at that time. As to acidity of milk, practically
all passed in that; as I said before, about half the samples had
more or less dirt or sediment:in the bottom of the package that
I did not like to see, and of course it is not necessary. Some of
you might have had as much dirt in you milk before you sent
it here and had strained it out; of course that saves you on the
score but it does not remedy the matter, for the dirt has been in
the milk and the bacteria is left in it and never will be taken out,
but of course we should not have any visible dirt in the milk. I
am not able now to go much further into this matter of scores
but the score cards will be filled out Thursday and placed with
the exhibits in the exhibit room and everyone can find out how
much he stands, and prizes will be awarded on quality.

Member :—Is milk sterile or free from bacteria when it is
drawn from the cow?

Mr. Lane :—Not quite sterile but pretty nearly so.

Member :—Is not some bacteria always present?

Mr. Lane:—Yes, because the point of the teat always con-
tains more or less bacteria and some get into the udder, so there
are always a few bacteria in the milk.

Member :—The milk in the udder should be free from bac-
teria, should it not? ;

Mr. Lane:—The milk is manufactured largely during the
process of milking. Some think there is a whole pailful of milk
in the udder; there is only a small amount already deposited in
the udder and as the milking progresses the milk is manufactured,
you might say, and the small amount in the udder is more or less
contaminated although there may be only a few hundred bacteria
present. Of course if you cool the milk as soon as it is drawn,
it is possible to secure milk with only a few hundred bacteria.
Occasionally, in certified milk, samples have been tested with no
bacteria found, but that was simply because the dilutions used
were so great that they did not happen to be caught. But even
in milk produced with the best of care, there are always a few
bacteria.

The Chairman.—If the number is increased quite materially,
does it not indicate that there is some’ disease of the udder?

Mr. Lane:—It is possible to increase the number of bacteria
in the udder if the cow has any trouble with the udder, such as

| Thirty-fourth Annual Convention. - 25

inflammation, in which case the bacteria would be much increased.
I remember some experiments were made at Little Falls. Every-
thing was going along smoothly, when suddenly the bacteria in
a certain amount of milk jumped up to several thousand without
apparent cause and we found it was because of one cow that had
a little inflammation of the udder, not from the use of the milking
machine however, and she put all those bacteria in the milk, so
a little inflammation may increase the number of bacteria very
materially. I did not mention that but perhaps I should when
I gave the sources of bacteria.

Member :—Is there much difference in the number of bac-
teria in the milk drawn at first and that drawn in the last stage
of the milking process?

Mr. Lane:—Of course naturally the first few streams of
milk remove most of the bacteria in the udder and in the last
milk drawn you may not find any bacteria at all. Certified milk
dealers have taken advantage of that point and discard the first
few streams of milk which contain the bacteria, throw it away,
in order to have as few bacteria in the milk as possible.

Member :—I understood you to say, Mr. Lane, that you
gave 40 points for flavor and 10 for appearance of package, but
I did not understand how many points on the score card were
given to bacteria, acidity and dirt.

Mr. Lane :—Flavor receives 40 points; next comes compo-
sition, which includes fats and solids not fat, which is given 25.
points; then bacteria 20 points, acidity 5 points and appearance
of package and contents 10 points, which make the 100 points.

Member :—This question may not be directly on this line,
but I would like to ask if Mr. Lane knows any difference in
the composition of skim milk after the cream is directly taken
off by the separator in high testing milk that would test 5 per
Cent (ouater, tat, and)’ that: irom milk testing 3.60, to 3.807 |
have heard it said that skim milk from a Jersey dairy was not
as good as skim milk from an ordinary dairy.

Mr. Lane:—That is a chemical question, but I will say that
the difference is not great. As far as the fat is concerned, there
should be no difference, that is, if Jersey milk were run through
a separator and the separator run properly, it would reduce the
fats to .1 per cent and would do the same in Guernsey, Holstein
or any other milk.

26 Illinois State Dairymen’s Association.

Member :—Is there any difference in the other solids?

Mr. Lane:—No great difference. Tables show variations
both ways but there is not a great differnece. Some tests with
which I have been familiar, sometimes run higher and sometimes
lower, depending perhaps on the individuality of the cow.

Mr. Newman:—Mr. Lane mentioned the milking machine,
I would like to ask if he finds the bacteria in milk produced by
the milking machine were less in number than by hand milking?

Mr. Lane-—At the contest in New Hampshire, which was
just two weeks ago, the milk drawn by the machine won first
prize and also the cream from milk drawn by the milking
machine won first prize in a contest where there were ten entries.
That might not always hold good, it depends altogether on the
care of the milking machine. In a dairy where the milking
machine has been used, I have found bacteria up to three and four
million and that same dairy, by properly sterilizing the milking
machine, would get down to four hundred, so you see it is a
question of cleaning the machine. It is possible to keep the bac-
teria down with the milking machine and it is possible to keep
them down with hand milking, in either case it is a question of
care.

Member :—I have been asked to give my experience. A
good many years ago, as much as thirty years ago, to test the
action of the atmosphere on milk, I sealed milk as soon as pos-
sible after it was drawn from the cow and cooled it down as
soon as I could. J made butter from a quantity of milk secured
in that way and submitted it to all the experts in the country at
that time, and I found milk treated in that way would keep as
long again as the same milk cooled just as cool and yet exposed
to the air. J! usually made my butter with open, deep setting
cream, but the other was sealed as quickly as possible after milk-
ing and it would keep from souring as long again after that
treatment and the butter was pronounced perfect as far as flavor
was concerned. I do not know anything about the texture.

Mr. Lane:—The gentleman has brought up a good point.
Sometimes we say we have to aerate milk in order to drive off
the animal heat, the animal odor, and so on. ‘There are no ani-
mal odors in clean milk, and the heat in milk is not any different
than any other kind of heat. As the gentleman said, if we draw
the milk from the cow directly into a clean bottie, seal it and

Thirty-fourth Annual Convention. 44

plunge it into ice water it will be all right and no bad effects
will come from it; but if you seal that with dirt in it, or cow
manure, or odors from the feed, or anything of that character,
you are going to have trouble. Clean milk can be sealed imme-
diately without any fear of spoiling because it was not exposed
to the air.

Member :—Will milk drawn from the cow and immediately
sealed before it is cooled be as good as that milk that is cooled
without being sealed immediately, that is as far as flavor is
concerned? Will the sealing before it is cooled have any effect
on the flavor or keeping quality?

Mr. Lane :—If the milk is clean it may be sealed immediate-
ly and plunged into cold water, but the trouble ts there is not
much of the milk that is absolutely clean.

Member :—Is there not a big difference in the flavor of milk
from different cows, just as it comes from the cows, the cows
being all fed the same?

Mr. Lane:—Not very much. The difference in flavor
would come largely from the difference in the amount of butter
fat. Jersey or Guernsey milk with 4 or 5 per cent fat is a little
pleasanter, a little smoother to the taste than the Holstein or
Ayershire that runs low in fat, say 344 to 3 per cent, and if I
were scoring the two milks and they were both absolutely clean
and one was rich in butter fat and the other lower in fat, I would
invariably favor the higher fat being a pleasanter flavor.

Member :—With the surroundings of the ordinary dairy-
men, where the cans are closed and not cooled immediately,
would there be any difficulty in regard to the bacteria in milk,
or would the flavor in the milk be affected in that way? Weare
told sometimes it is better to leave the cans open and stir the
milk, that milk well stirred while cooling is better than milk
well cooled and not well stirred. What is your opinion of that?

Mr. Lane :—It is impossible to smother milk but if the milk
is not clean and you shut it up without cooling, then you will get
the smothered flavor which comes from the dirt and bad odors
of the milk, bad odors that have been thrown off. If you take
milk that perhaps has a little odor of the cow stable and run it
over the cooler, you will get rid of some of it and the mere fact
that you have cooled that milk makes it possible for you to seal
it up as tight as you please. Mulk, even though it is slightly

28 Illinois State Dairymen’s Association.

off flavor, if cooled, can be sealed immediately and remain so,
but if it is not cooled and you shut it up close you get that smoth-
ered flavor. It will show up every tme in testing for flavor and
this could be avoided by stirring the milk or running it over a
cooler, and I prefer the cooler every time because you not only
get the effect which you have from stirring this and driving off
any bad odors, but you cool it much more quickly. I realize a
good many of you have not these patent coolers and -have to
resort to this method of setting the milk in ice water and stir-
ring it. If it is put in cold water and thoroughly stirred the
temperature can be put down to 60 which is fairly good, but if
it 1s run over a cooler you not only get the effect you would by
stirring but the additional benefit of bringing to a low tempera-
ture. Does that answer your question?

Member :—In part. I know of dairymen who close their
cans just as soon as they are full, the covers are put on tight,
and then they wait until all the milk is drawn before they remove
the cans from the barn. I do not believe they can make as good
flavored milk in that way as they could if they took it immediate-
ly, as soon as one can was filled, and cooled it down, leaving the
can open.

Mr. Lane-—You are right, if the milk is not clean.

The Chairman:—We will have to bring this discussion to
a close and take up the next topic on the program, Lessons From
the Butter Test, H. J. Credicott, Butter Government Inspector
of Chicago.

LESSONS FROM THE BUTTER TEST.

Mr. H. J. Credicott, Chicago.

Mr. Chairman, Ladies and Gentlemen :—

In discussing this question of lessons from the butter test,
we might discuss it from two standpoints, the lessons we have
learned and the lessons we may learn. I do not think we have
ever gotten as much out of the butter tests as we could have, we
have been looking at them from a wrong view point. ‘The butter
tests were first started in connection with fairs and conventions

Thirty-fourth Annual Convention. oY

to give the buttermakers an interest in the contest part of it, that
is to get into a contest for prizes, and that is a very good thing.
We have to have something to arouse interest along that line,
but a great many buttermakers come into a contest only for that
feature of it. We find this is shown very plainly when a con-
test is purely educational. A contest at a convention, where
there are prizes, considerable premium money and perhaps a
gold medal, will have a larger exhibit than one which is run on
purely educational lines. That I have noticed very plainly in
this state. I have been scoring butter for the state dairy and
food department in an educational contest where no prizes, of
any consequence, are awarded; there may be a few small prizes
given but nothing of any great moment. It is a contest simply
for educational purposes and they have had from twenty to twen-
ty-five tubs in each contest I believe the past summer, while in
the contest in this convention, where there is some prize money,
there are over twice that number of tubs.

If the buttermakers only realized the chance that it gives
them to find cut exactly the kind of butter they are making and
how their product compares with that made by the other butter-
makers in the state, they would go into this matter from an edu-
cational standpoint. A buttermaker who wants to improve him-
self and find out the best methods of handling his product, should
not miss an opportunity to go in an educational contest. In
looking over the ranks, we find the buttermakers that have come
to the front and have become really expert makers are the ones
that have always taken advantage of the scoring contests that
were carried on, and there are a few, quite a few, who will sit
back and say that the score is all humbug and that the contests
are simply “graft.” ‘T"hose men are usually nonprogressing, men
satisfied with the methods used ten or fifteen years ago and who
will not admit that we are progressing in the art of buttermaking,
and I do not know that it would do them any good to come into
the contests because if they did they would not accept the score
as indicating the true condition of their butter.

I saw a case not long ago, where one of these old butter-
makers had made a lot of butter for a contest this year in another
state, where I happened to be scoring the butter, made his butter
from one day’s old milk. He had taken a great deal of trouble
with it, the butter being made from the morning’s milk, which he

30 Illinois State Dairymen’s Association.

had taken separately and made it into butter, had a small amount
of it made up with a hand churn, and he was absolutely certain
that butter was going to win a prize. He got a score of 92 and
instead of trying to find out where he made his mistake and why
he did not get the score which the quality of his nilk encouraged
him to believe he should have had, he said the scoring was no
good, the judge did not know his business, and he dropped out.
I venture to say that man will enter no more contests.

There is one thing, of course, that the buttermaker is al-
ways interested in, and that is the ability of the judge to score
the butter properly. He feels a great many times, because the
score of the butter judge and the score of the man who buys his
butter, is not the same that the judge is making a mistake. Now
you must remember that those two men are looking at the ques-
tion from a different standpoint. The butter judge, who is
scoring butter at a contest, is doing it in a critical manner, look-
ing for defects to point out to the buttermaker so he may im-
prove. ‘The butter dealer in the market is looking at it from a
financial standpoint. If the market is firm and butter is in good
demand, a piece of butter which on critical inspection would not
score over 90, will sell readily as extra. The butter dealer of
course does not want to hurt the feelings of the shipper and he
gives him a score according to what he can really get for the but-
ter. If he can sell it for extras he will give him a score of 93,
and it is this thing which has caused so much dissatisfaction with
the scoring contests. The butter dealers who have given this
any attention will admit this fact as readily as anybody else, but
nevertheless, I do not think a butter judge should pay any atten-
tion to matters of that kind. In scoring butter, he should try
to strike an average of what the butter will ordinarily sell for.
I know there is a great difference in the market value of butter
at different times according to the supply of butter there is on
hand. At one time a piece of butter may sell as first and very
slowly at that, so it seems to be a hard matter to set any score
which will at all times represent the commercial value of butter.

In connection with that, I might say that the butter judges
are learning many things from these contests. ‘They are find-

ing how hard it is to go through a lot of butter twice and set the
“same score. Butter judging is simply a matter of comparison.
The butter judge has a standard of some kind of butter, usually

Thirty-fourth Annual Convention. ot

butter which we call extras, the average butter scoring about 93,
and in scoring butter he is comparing all butter with that, it is
either a certain amount better or poorer than that. In compari-
sons of this kind, the judge is liable to be influenced by the pre-
ceding tub, be it poor or good, and in this way the judges are
learning to watch their work more closely. I believe our pre-
sent system of scoring will have to be changed to meet this con-
dition; I believe we will have to adopt some system of scoring
similar to that used in Denmark. In Denmark they score on
fifteen points, with a variation of from 11 to 14 points, simply
dividing them into grades. Based on our system of scoring,
a first grade would cover butter from 95 points up, a second
grade would cover butter from 92 to 95, the third grade from
89 to 92 and the fourth from 86 to 89, and this would about cover
the commercial differences in butter in our market today and I
believe with this system it would be possible for the different
judges to do more uniform work, work more satisfactory to
the buttermakers. This is only an idea talked of among a few
men judging butter, and I have given it to show that we who are
judging butter are trying to progress as well as the men who are
making the butter.

In regard to the lessons which have been learned from
the butter tests, I would like to refer to the state from which I
came, Minnesota. For several years in Minnesota we’ have had
a monthly contest, conducted by the dairy and food department.
The buttermakers have gone into it very largely and have re-
ceived a great deal of benefit from it. I speak as one who for-
merly was a participant in those scoring contests and personally
received a good deal of benefit from them. The buttermaker
has an opportunity to try different methods of manufacture,
each buttermaker has to work out the method which will give
best results with the machinery he has to work with, and there
is nothing which will help him more than to enter these contests.
‘He can try different methods, compare them with the results se-
cured from other methods, and see whether he has gained or lost.
To get the full benefit of this the scoring must be done by men
who are expert buttermakers themselves and can point out the
probably cause of the defects in the butter and thus help the
buttermakers to remedy them, and the full benefits will only be
secured by a complete report of the methods used in making the

Illinois State Dawrymen’s Association.

butter sent in to the judge, so that he can examine the butter-
maker and point out to him what was the probable cause of the
different defects in his butter. That has been the system followed
in Minnesota for the past two or three years and longer’than that,
and the result has been shown in the high average score which
that state has obtained on entering into competition with other
states. This was done largely through the observation of the
men who are acting as butter judges and critics, who compared
the methods used and found which methods seemed to: give the
best average results and they carried this knowledge —
among the buttermakers.

- One of the most important things they learned was the more
quickly cream is turned into butter after being received at the
factory, the fresher, cleaner and sweeter the butter was and the
longer it would keep. I can tell you now the success of Minne- »
sota in the scoring against other states is that they have followed
largely a system of churning the cream the same day as received.
The men who won the high scores for Minnesota, who can always
be depended on to get a score higher than 94, follow that system
almost altogether. Of course there are exceptions, occasionally
a man gets a high score from cream held until the following day,
but the majority of butter is manufactured from cream churned
the same afternoon as received. As Mr. Lane has been telling
you in his talk on milk, every hour the milk is held bacteria are
developing. Some produce flavors we want in butter, the acid
flavor, some are harmful and produce harmful flavors, making
the milk stale and unclean in flavor and such flavors are trans-
mitted directly to the butter, so it follows the more quickly you
can get that cream turned into butter the sweeter and cleaner
our butter is going to be.

The taste of the consuming public has demanded an acid
flavor in butter, which can only be secured by development of
acidity in the cream. In order to do this, it has become the cus-
tom to hold the cream over night and at this season of the year
it was quite common at one time to hold cream two days before
churning. If you desire butter with an acid flavor, you can se-
cure it by use of a heavy starter made from pure pasteurized
cream, inocculated with pure live acid culture. By using a large
amount of this starter and ripened cream you can get all the acid
necessary at the present time. This should be done in a few

Thurty-fourth Annual Convention. ee

hours. It is possible to churn the day the cream is received and
by this method you will find there is a great difference in the
flavor. ‘This is the only solution of the trouble with the separa-
tor cream, which they are having in some localities. I have in
the past season seen samples of butter from creameries receiving
all separator cream, which was more or less contaminated, old
and. stale before it reached the creamery, and bv churning this
cream up quickly as possible after it was received, they made an
improvement of anywhere from two to five points in the grade
of their butter. Of course there are some objections to this. A
butter which is churned up so quickly is more delicate in texture.
The development of acidity in cream seems to have a tendency
to coarsen the texture of butter and this butter from fresh cream
is mere delicate and requires more delicate work than butter not
made from such fresh cream, but by careful attention to the
churning and working of the butter, this difficulty can be over-
come.

In regard to the butter which is entered at this contest,
I would say that the most common faults seem to be a greasy or
overworked body. ‘This gives the butter a greasy flavor, and
when a greasy flavor is developed in butter it covers up any good
qualities the butter may have. I have watched that point for the
past year in my inspection work in the Chicago market, and I
find that a piece of butter which is greasy in flavor very seldom
has any very high flavor, in fact it is liable to be what we call
.flat or lacking in flavor and character, that it has no distinctive
good flavor, it is simply a flat, tasteless piece of grease. That can
be overcome by handling the butter in such a way as to get good
texture and being careful to get just the proper amount of salt.
Very often a butter has been handled in such a way as to make
it greasy or tallowy and it will be low in salt also, and this helps
to give that flat, greasy flavor and lack of character. I judge
that this defect in the butter in this contest is largely due to the
churning temperature. Some of it seems to have been washed at
a very low temperature, so it required an excessive amount of
washing to incorporate the slat. Some of it was churned at a
low temperature and washed with water with too warm a tem-
perature, which has a tendency to make the butter flat and also
make it greasy. Some of it seems to have been churned and
washed at too warm a temperature, thus making a leaky butter.

34 Illinois State Dairymen’s Association.

There are two or three tubs that are quite leaky and appear to
have been churned at too warm a temperature.

There is a small amount of mottled butter. It is not very
bad for this time of year. ‘The mottles in the butter are due to
uneven distribution of salt, the salt seems to have some action on_
the color of the butter. The chemists have not yet explained this
satisfactorily, but nevertheless it is true that the salt does act
on the color of the butter in.some way. Where the salt is heavi-
est the color will be the darkest, so it is necessary to get the salt
evenly distributed. In order to do this, one should be careful to
distribute it evenly throughout the churn and it is well to revolve
the churn a few times before putting the rollers in gear so the
salt is distributed throughout the butter before commencing to
work it. It also helps if the salt is moistened before it is added
to the butter, so the crystals are broken up and will dissolve
more rapidly.

The main defects in flavor in this butter are what we term
commonly “stale cream flavors’ and wintery flavor. The win-
tery flavors seem to be due to the cattle eating frozen feed which
gives the butter a peculiar, bitter flavor. The stale cream flavors,
as I said before, are mostly due to the milk or cream being held
too long before it is made into butter. This may be on the farm
or at the creamery after it is received and the only remedy is to
get it to the creamery and have it made into butter before these
flavors develop.

That, I think, covers the main defects in the butter in this -
contest. At the present time there is in the market a growing
tendency to pay for butter according to quality and I believe we
are going to see the time in the future when butter will be paid
for strictly according to quality. Those who are watching the
market situation will notice now that there is a wider range be-
tween the quotations on firsts and extras than there has been for —
a number of years, and I believe at the present time in Chicago
there is a difference of from two to three cents between the quot-
ing price of firsts and quoting price of extras. A year ago there
was very seldom a difference of more than one and a half cents.
This shows there is an improvement that way. Of course it is
brought out more strongly at the present time because there is
so much poor butter on the market that is is spoiling the demand
‘for butter and this necessitates a lower price for the poor butter, ~

Thirty-fourth Annual Convention. 35

but I heard yesterday that one of the largest butter firms in the
country iS starting out to pay for butter strictly according to qual-
ity. It is starting this with one state as an experiment and if
_the plan works out favorably no doubt it will be extended to other
states. I believe the plan, as they are trying to work it, is to have
a certain price agreed upon for a certain grade of butter. For
instance, 92 butter is to be the standard and the quotation of
extras will be paid for that butter; for each point above that one
half cent more will be paid and for each point below that there
will be a cut of one half cent in the price. It is a question how
this will work out but believe there are chances for improvement
along this line, and if we do get a recognition of quality in this
way it is going to do a great deal to improve the average grade
of our-butter. ;

It behooves the buttermaker to take advantage of every
opportunity to exhibit his butter, find out the defects and get it
up to the standard. He should do that not only for the immedt-
ate financial returns but because a good quality of butter is neces-
sary if we are going to hold the trade that we now have. The
butter consumer does not like to get this bad flavored butter and
if he once begins to use oleomargarine, which is always. fairly
sweet and good, unless he has some scruples against the use of
that article, he is liableto prefer it to butter, which may be good
one week and poor the next.

I do not know that I have anything more to say along this
line. I believe that the buttermakers are going to wake up to
the possibilities of this thing. We shall see more of them in the
contests in the future and shall see more of. these contests
conducted. I thank you.

DISCUSSION.

The Chairman :—Has anyone any question on this subject?

Member :—I would like to ask about mottles in butter. Mr.
Credicott, do you consider mottled butter due to unequal distri-
bution of salt or to the salt not being dissolved?

Mr. Credicott :—I think it is due to the uneven distribution
of the salt. If the salt were not properly dissolved it would
probably be harder to get it evenly distributed but we often find
quite a badly mottled piece of butter which does not show any
undissolved salt.

36 Illinois State Dairymen’s Association.

There seems to be quite a difference of opinion in regard
to these mottles. I read a bulletin the other day in which it was
claimed that the white spots in the butter were due to the fact
that the buttermilk was not properly worked out, but I think that
statement is not exactly correct for I have noticed that a piece
of butter colored to a certain shade and different amounts of
salt worked in, there will be different degrees of color according
to the amount of salt the butter contains. We can change the
color of the butter from golden yellow to brick red according to
the amount of salt in it.

Member :—How much difference in price is there between a
year ago and the present time?

Mr. Credicott:—A year ago the difference in quotations
between firsts and extras was about a cent and a half, at the pre-
sent time it is closer to three cents.

Member :—Would the temperature of the salt have anything
to do with mottles?

Mr. Credicott :—If the salt is stored in a cold place so it is
lower in temperature than the butter it would not dissolve readily.
I think it better to warm the salt to the same temperature as the
butter before it is used.

Mr. Newman :—You said you would advise moistening the
salt. How would you distribute that moisture?

Mr. Credicotte-—I would distribute it as evenly as possible
through the churn and before putting the working rollers in
gear I would revolve the churn eight or ten times to get it thor-
oughly mixed in. I want the butter in a granular condition,
about the size of wheat kernels or a trifle larger, so that in revolv-
ing the churn I would get the salt mixed thoroughly through it
before the working was started, then the crystals of the salt which
were softened up would dissolve very readily.

Mr. Newman :—Have you tried salting with brine in place
of dry salt?

Mr. Credicott :—I have never had any success with it. The
reason that I favor moistening the salt is more on account of the
working than the color. It is possible to get an even color very
easily with dry salt if care is taken to have it evenly distributed,
but by using moistened salt it is not necessary to work the butter
so much and dry salt has a tendency to break up the grain of the
butter to a certain extent, and I am opposed to breaking the grain

*

Thirty-fourth Annual Convention. ae

of the butter if it can be helped because it makes the butter greasy.

Member :—In moistening salt for butter, is it not necessary
to use more salt?

Mr. Credicott:—It takes a little more, not a great deal.
You see you have to have enough moisture in your butter to dis-
solve that salt when you put it in dry, and by moistening your
salt you are simply wetting that butter and you can get a trifle
more moisture in your butter under the same conditions. _

Member :—Would you weigh the salt before moistening it?

Mr. Credicott:—Yes, and you may find it will require a
pound or two more. I did some work in Minnesota helping a
creamery on a matter of over-run and I believe on a seven hun-
dred pound churning it required two or three pounds more salt,
there was some washed away in the brine. The method used
was after washing the butter to let it drain thoroughly, then add
this moistened salt and pour about one gallon of water to 500 Ibs.
of butter, shut the churn and work it, and the salt which was
dissolved was in the shape of granules so we got results from that
and it was found we could get the salt thoroughly incorporated
with less working and get a better grain in the butter in that way.

Member :—Why do you think there is a greater difference
between firsts and extras now than there was a year ago?

Mr. Credicott :—Some gentleman connected with the market
would be better fitted to explain the various factors, but I think
the main reason is because the consumer is objecting more seri-
ously to the poor butter, and there is a great deal more poor but-
ter on tie market. The system which has operated for the last
two or three years of paying nearly the same price for poor but-
ter as for the good article has had this ‘effect. The creamery
man could not get enough more for his butter to pay him for the
trouble he had to take to make a better quality and he, could not
pay. the farmer more for a better quality of cream, so the result
has been a gradual deterioration in quality of cream and con-
sequently in quality of the butter made. A prominent butter
dealer in Chicago told me a short time ago that he did not think
over seven or eight per cent of the current receipts would grade
extras, so you see that the large quantity of poor butter thrown
on the market must have some effect on the quotations because
there is a limit to the amount of this kind of goods that the pub-
lic wall buy.

38 Illinois State Dairymen’s Association.

Mr. Lee :—I would liffe to ask Mr. Credicott a question. If
you had a large vat of cream with the proper amount of acidity,
separate that cream into two lots, churning one lot say in two
hours after it had been cooled and the other cool to a temperature
sufficiently low so the next morning it would have the proper
churning temperature, do you believe the two lots of butter made
would show any material difference when sold or put in storage?

Mr. Credicott :—It has been my experience that they would.
While I do not like to talk about my own work particularly, I
started in buttermaking with a determination to succeed, to get
high scores and make a reputation for myself, and I do not believe
any buttermaker ever worked harder along that line than I. I
used to churn by the most approved methods, used a starter and
ripened my cream to the proper degree of acidity, cooled it at
once to a temperature below 50, but I was unable to get the uni-
form high quality of butter which I wanted. After I adopted a
system of ripening the cream quickly, cooling it down and hold-
ing from one to two hours to get a good solid body and then
churning it up, I was immediately successful in getting higher
scores and a more uniform quality of butter. I have seen that |
experience duplicated in hundreds and hundreds of creameries,
and in nearly all of the hand separator cream factories where I
have had any correspondence with the buttermakers I have ad-
vised them to churn cream quickly as possible after being re-
ceived, and there has been a material improvement in the flavor
and quality of the butter from those factories.

Mr. Lee-—The only way we could really get any definite
data on that would be on experiments conducted on that plan.
We might suppose the butter was better but other conditions
might have caused that improvement. A question of that kind
would be settled where there was exact data by handling the same
vat of cream. Advocating the churning in the afternoon would
be of disadvantage to the buttermaker by affecting the body of
the butter. ‘

Mr. Credicott:—It does not need to affect the body, it is
simply a matter of getting the churning temperature low enough.

Mr. Lee:—We realize that is true but is not this true that 1f
we give a man an inch he takes six inches if he gets the chance?

Mr. Credicott :—That perhaps is true, but I think, Mr. Lee,
when you leave the cream to be held over night, if your raw

Thirty-fourth Annual Convention. 39

material is so good that there is nothing in the cream to produce
bad flavors you may get as good results by holding it over night;
but the average raw material in most of the factories is rather
defective and if it is held over night there is bound to be a de-
velopment of bad flavors. We cannot get the temperature low
enough to stop the growth of bacteria; we do get it low enough
to stop the growth of lactic acid bacteria but other bacteria will
produce their flavors at a lower temperature, and age I believe is
the prime factor in the poor quality of butter we have.
Mr. Lee:—The discussion of this subject I will take up in

my talk tonight with some data we have on that.

_ Member:—You spoke about churning cream as soon as it
comes in. Do you advise churning cream as soon as it is ripen-
ed and cooled down, or to hold it?

Mr. Credicott:—I would hold it long enough to secure a
good body, that is to get the butter fat thoroughly cold. When
you cool cream, for instance, to a temperature of 50 degrees,
then allow that cream to stand an hour or an hour and a half and
it will show 52 or 53 degress, which is due to the fat being in
small globules and not being thoroughly chilled throughout. If
you churn in that condition the butter is liable to be greasy or
oily in flavor and have a poor body. It should be held long
enough so the fat is thoroughly cold and that will depend on
how low a temperature you use, the lower the temperature the
shorter the time needed to hold it. In fact I have done some
work churning absolutely sweet cream, that is cream not ripened,
but starter was added to get better flavor. I have started to
churn in from fifteen to twenty minutes from the time the last
cream left the pasteurizer and secuerd what I consider a perfect
body, but I had excellent cooling facilities and churned at a tem-
perature of about 46 degrees. It is possible to get good body in
that way. If the cream is in a ripened condition it may be neces-
sary to hold it two hours and under some conditions longer.

Member :—Was your yield just as good?

Mr. Credicott:—If you churn at low enough temperature
so as to get exhaustive churning, it has no effect on the yield.

The Chairman:—I will appoint the committee on member-
ship:

Messrs. C. J. Gilkerson of Marengo, J. B. Newman of Elgin,
Andrew Fredericks of Elgin.

40 Illinois State Dairymen’s Association.

The Secretary-—If the members of the Illinois Butter-
makers’ Association will wait a little while, the Secretary, Mr.
J. B. Newman, wishes to meet them. ‘There is plenty of time
to hold a short session of that association here this afternoon.

I also wish to call your attention to the excellent program
we have for this evening. Professor Lee of the University of
Illinois, Professor Erf from Ohio, and Mr. Nelson of Camp
Point are on tor addresses and the music will be furnisned by Mr.
Lumbard, whom most of you know. ‘To those who do not know
nim, I will simply sav that he is a man eighty years old. Ile was
{amous in war times with his brother Frank as a member of
what was known as the Lincoln Quartette, a quartette that sang
during the Lincoln-Douglas campaign. He is a famous singer,
a fine old man, and he will sing for us tonight, as will the Ma-
rengo High School Glee Club and the Marengo Quartette.

The address tomorrow morning will be by Mr. O. C. Gregg,
Superintendent of Farm Institutes in Minnesota. Mr. Gregg 1s
a breeder of dairy cattle from a practical standpoint; he is a
farmer, like a good many others, a dairy farmer. He is a
thorough believer in raising his own dairy cows and he has had
an experience that extends over thirty-five years and I hope he
will have a large attendance of dairymen here to listen to him
tomorrow.

The main feature tomorrow night is the banquet, which 1s
to be given by three church societies of Marengo. This is au
entertaining feature of your convention and we lope to see you
all in attendance.

Meeting adjourned.

Thirty-fourth Annual Convention. Be

Tuesday Evening Session.

Meeting called to order at 8 o'clock, Vice-President J. P.
Mason in the chair.

The Chairman :—We are ace in having with us this
evening Mr. Jules Lumbard who has sung for this Association
for the past thirty years. I take pleasure in introducing to you
Mr. Lumbard.

Mr. Lumbard sang a solo, “Over the Ocean Blue,’ and in
response to a hearty encore, “The Rosebush,” after which musi-
cal selections were rendered by the Marengo High School Glee
Club.

The Chairman :—The next on our program is an address by
Professor Carl Lee, Assistant Professor of Dairy Husbandry of
the University of Illinois.

WHAT THE ILLINOIS BUTTERMAKER SHOULD DO IN THE CHURN
ROOM DURING 1908.

The year 1907 has passed into history and one more year
of experience has been added to the buttermaker’s record. May
I truly say that each Illinois creamery operator has balanced his
books with the thought that he is better able than ever before to
cope with some of the problems that are sure to be repeated
during the coming year. If so I feel that the quality of our but-
ter in 1908 will be improved.

The man who has conquered some of these difficulties is the
one that deserves credit. Several things have happened in our
creameries the past year that should not have passed unnoticed.

Attitude Toward the Patrons.

When we speak of the work to be done in the churn room is
it necessary to say anything of the relation of the Buttermaker
and his patrons? Yes, because the foundation of his work
depends to a certain extent upon the man who produces the milk.

There are very few creameries in Illinois where the operator
does not come in direct contact with his patrons. No one in a
community can do more than he, in spreading dairy information.
The farmer may want instruction regarding the care and hand-
ling of his cows. His milk or cream may not be up to the
standard, and he needs help to bring about its improvement. He
may want to learn how to test milk, that he may study the indi-

42 Illinois State Dairymen’s Association.

viduality of his cows. If the buttermaker can not give this
information, he can not hold the respect and confidence of his
patrons.

There is a community in this state, not in the dairy section,
that organized and built a creamery. ‘The first two buttermakers
were a failure. The third was hired, and it took a year of hard
work to bring the milk producers back to where they were when
the creamery started. At the end of his third year one of the
directors said: “This man is worth $150.00 a month, in fact,
we can not do without him., Our business has more than
doubled, our patrons know the why and wherefore of some of
the dairy and creamery problems. Every pound of butter made
this year passed the extra mark.” If this man continues his work
in that community the only thing that will prevent the Illinois
State Dairyman’s Association from meeting there sometime in
the future, is the size of the town.

Is it not a fact, that the patrons that bring the best product
and give you the least trouble are the ones who have obtained
dairy information and I honestly believe that some of you cream-
erymen can recall when your patrons were given their first
instruction.

The buttermaker should be just as firm on the quality of
the raw material today as he has ever been. ‘There should be
no letting up on the discussion of such an important subject
until we see an improvement. No one has yet invented or sug-
*gested a method by which this poor hand separator cream can
be churned into butter that will pass inspection by the critical
trade. Cream properly cared for even if two or three days old
with a small amount of acid developed can be Htacls into butter
that will more than pass the extra mark.

The buttermaker should have a certain standard and all
patrons should meet that requirement. It would be still better
if all creamery men use the same standard and always consider
quality first and quantity second. Not all of the creameries in
the state receive the same grade of cream. Is that difference
due entirely to the patrons’ attitude towards cream production,
or has there been some other force at work? It is evident that
this other force is education. 3

Much has been said regarding the handling of the cream in
the creamery. Many operators may have methods that prove

Thirty-fourth Annual Convention. Be

satisfactory in their creameries. No fixed rule will give the
same results regardless of locality. However, we believe that if
a number of our buttermakers would make a change, there
would be a noticeable effect upon the quality of the butter. If
there is a decrease in the grade of Illinois butter it is not alto-
gether due to the grade of milk or cream that is received. Part
of it at least can be traced back to factory methods. Patrons
without defence have sometimes been made to take more than
their share of the blame for the low grade of butter. Not all of
our whole milk creameries can say that their ouiput passed the
extra grade. This is also true of our creameries handling farm
skimmed cream.

I am sorry to say that since there are patrons here and
there who deliver off flavored goods, it has made a number of
our men more careless. ‘They can use that as a shield when any-
thing is said regarding quality. Let us forget the past and
during the coming year follow this plan. Set your standard for
quality high. Give instruction to the careless patron and if the
quality of his milk or cream is not improved, reject his product.
After the cream is in your charge handle it in such a manner
that the best possible butter can be made from it. Use a liberal
amount of starter and be sure you know how to make it. Why
use a Starter? Because there is not another thing that will show
such a beneficial effect upon the quality of the butter. Many
say, the cream is already sour and no starter is needed. This is
a wrong idea. ‘The starter is added not only to help increase
the acid but to improve the quality.

A short time ago some one from a neighboring state said
that better butter would be made today if less starter was used.
That is not the fault of the starter. If you can not make a
starter, learn how. —

Our suggestive plan for the fall and winter months is to
ripen the cream in such a way that the desired acid can be devel-
oped in as short a time as possible, without employing a higher
ripening temperature than 75 degrees F. Use iudgment as to
the amount of starter to be added. When it is not crowding the
capacity of vat or churn and the average test of cream is low,
enough starter or selected milk may be added to lower the fat
content to 20 per cent. During ripening, the cream should be
agitated frequently and the cooling begun when there is enough

44 Illinois State Dairymen’s Association.

acid developed. Usually during the warmer season of the year
there is an abundance of acid present when the cream is delivered.
The starter should be added immediately. An hour tater the

cream should be cooled to a temperature sufficiently low for
churning.

When Should the Cream Be Churned?

This will depend upon factory conditions. ‘There is no
fixed rule as to how long the cream must be held before churn-
ing, other than this. It must be held long enough at churning
temperature to produce the desired firming of the butter fat.
The method employed in whole milk factories is to hold the
cream until the following morning. This has been followed in
the hand separator factories. Where they have not the proper
facilities for holding the cream, for any length of time without
its being changed by the room temperature, it seems possible
that a better grade, of butter might be made by churning the
cream two or three hours after it has been cooled. With good
vats there is no change in quality, whether the cream is churned
in the afternoon or the next morning. The above conclusion
was obtained by four different judges, scoring 100 tubs of butter,
50 of which were churned in the afternoon and 50 the following
morning.

The only serious objection to holding the cream for the
short period is that it is apt to be overdone and the cream not
allowed to stand long enough at the desired temperature. This
will not show itself in the flavor but rather in the body.

The Churning of the Cream.

The two most important factors in churning are—the tem-
perature of the cream and size of granules. The first is changed
with the seasons and the length of time that the cream is held
cold. The granules should be just large enough to permit the
handling of the product in drawing off the buttermilk and wash-
ing off the butter without any loss.

It is not safe to state just what temperature should be em-
ployed in churning, other than this. The butter should at no
time be in a slushy condition or so soft that the granules do not
remain more or less separate. That does not mean that the tem-
perature must always be 50 to 52 degrees, but it would be better

Thirty-fourth Annual Convention. | 45

if it could be fairly constant. For our state there can be a
difference of from four to six degrees in churning temperature
between winter and summer.

Washing of the Butter.

All of the buttermilk should be allowed to drain off... Then
add a small amount of water distributed evenly over the butter.
Allow this water to drain off. Add about the same amount of
water to the churn for washing as there was buttermilk drawn
off. ‘The temperature of this water should be governed by the
temperature of the cream. In our work we fin. that the best
results are obtained when the temperature of the buttermilk and
wash water correspond. Do not infer from this that you can
churn at a temperature that will leave the buttermilk 62 degrees
or over and in that case the wash water must have the same
temperature. After the wash water has been added revolve the
churn ten or fifteen revolutions and immediately allow the water
to thoroughly drain off. While this last water is passing off,
the salt must be evenly distributed over the butter and the work-
ing begun. First revolve the churn on slow gear about ten
times, then allow to stand fifteen minutes before the working is
commenced. It is difficult to say just how the butter should be
handled to give the finished product its best appearance. Here
the operator’s judgment must be relied upon. ‘The butter must
not be under or overworked and the salt must be dissolved and
evenly distributed. Follow the directions given for handling
each particular make of churn, is the best advice we can give.
In our work this past year we have endeavored to work out a
method that could be put into general use in creameries and give
the result desired. Aside from flavor the common faults found
in butter in the markets are, butter overworked or underworked,
body weak or slushy, color mottled or streaked. These faults
are caused by defective workmanship. How can we overcome
them? Salt will dissolve in presence of moisture and it is known
that if there is a small amount of water present in the churn at
the time of working it will materially help in dissolving the salt.
This accounts for the practice of not allowing all of the wash
water to drain off.

By this method the exact amount of water leit in the churn
could not be determined. Although a known amount of salt

46 - Illinois State Dairymen’s Association.

was added each time the finished butter did not always leave the
same amount of salt—as part of it was taken up by the surplus
water. ‘There seems to be a little less danger of injuring the
body of the butter if excessive working is done in the presence
of water. The surplus water does not have any tendency to in-
crease the moisture content of the finished product providing the
other details of the churning operations have been carefully
watched. 3

The above facts being known there is no objection to adding
a known weight of water per pound of butter. The amount
of water to vary with the size of churn and amount of butter.
The amount of salt to be used is figured on the same basis.

Results show that marketable butter varies considerably in
salt content. Average butter should contain 2% to 3 per cent
of salt. When the work is under control it is easier to get uni-
formity. Therefore a plan can be worked out to suit individual
creameries. In our creamery when the regular work is done this
plan is followed.

For every pound of estimated butter in the churn add 2%
oz. of salt and one-fourth of a pound of water. Close the churn
tightly and revolve 10 times before starting the worker. Then
work the usual number of revolutions. 20 to 30 with the Dis-
brow and from 12 to 16 with the Victor, etc. The only objec-
tion found to this method is that salt is wasted. We feel that
it has been more than repaid when the other advantages are taken
into consideration.

_ As the investigation progresses other ideas, pro and con,
may be brought to light. Results and details of this investiga-
tion will take up too much of our valuable time, but we wish to
state these facts. ‘The above method was used in the making
of 108 tubs of butter for this season’s work on pasteurized and
unpasteurized butter. In nearly every churning the number
of revolutions the butter was to be worked was stated before the
working commenced. Not a single tub of butter showed de-
fective workmanship. ‘The average composition of the butter—
samples taken from churn were as follows:

Water per cent, 13.92; Fat per cent, 82.56; Salt per cent,
2936) Casein, per ceiteia”t:

Thirty-fourth Annual Convention.

Table I.

Date. Water % Fat %
PAMCMUSI Om Merete aici oicie: Cieis ale «bos dl eels gs 13.59 83.03
PAMIMOMUNS EM OME rai arash lelcyers b\k se deo o's e ole 14.15 81.98
STEEN > GEG iS eee 15.31 81.40
PAPO MMII Metals Basis. 5'6 io Bae o.\s; one e's) «ye 13.85 82.74
IDES Gy Sie BG Oko eee 13.91 82.13
Le UUEWUSIG RR (Site et Ea es ee a a 14.34 82.10
JN NS TG TEE 8 Al Pa ae 14.34 82.33
PARNER CIO ster ois nasi a are chose event) a ace. ns's ay abe 14.25 82.70
ANTISUORIE VIET Sets acres One Eee eae te ee earen 12.96 84.44
AWETUSIE) USNR ches Hee ei et aae Gaia Mere ne 14.84 80.55
PAMSWS) ZO vi. 5 < Ue RM ca trace Nash 14.60 82.17
PANIES UECION ely eae dievaicis so 8c ow: sive, are’al elles 13.82 83.19
PATNA eh cesar uc iets, sicde Wie sels) we om 14.19 82.95
AU EWS BI LES SAI ese gaia oi area Para 14.64 82.14
JAI EUSA RSE SaaS GCN Ae a ae a No record

ATIZSUSEG BU Mae pd Gee ee ene ee 14.02 82.79
PAMISUIS UMMM serene reuciars cial che! ss \éGreie s'eies o' 14.08 80.82
ESIOIPELS | as ae SB Gael Oe es 14.18 82.46
TENSINORIG CA. 6 oO Gon Ce eee ae 15 RIL 84.44
ILO WES 6 eS S30 Sei eS es See err 12.966 80.55

2.23
3.09
2.75
2.53
3.15
2.87
2.64
2.26
1.96
3.78
2.57
2.22
2.17
2.56

2.41
4.54

2.67
4.54
1.96

47

Salt % Casine %

1.15

D4

, August 27 to October 23, different work was taken up.
Work turned over to a new man on October 23 with the instruc-
tion to make all of the butter by the method of adding water to

the churn.

Other details were explained. Average composi-

tion of the butter made from that time until November 23 when

the work was done Py: the special course men, is as follows:
Salt % Casine %

Date. Water % Fat %
OCHOMOT Daome ook 6 okie ios ose bieeiare ons 14.98 $1.47
WevOMe a ole hols eile o/s sia eee Wee wile 15.23 81.43
WOEVODEMUZ Ol asccics coco ses Shee ee eas 15.58 $1.01
OCEOWSG AI Se lee Sale ss eleveue bis ws 15.46 81.36
(ONGUOIOSIE B30) ie SAS Eesha en 15.91 81.03
(QUGTO) SIO GLE RN ANI aR er eae ra 15.36 81.30
PINOMETMDCT Zick elele cic 3G ee 6 ere o's sro Sloss 80.19
INGOTS De hic ss oe cela ccc eae 13.78 83.75
INO WEMLOEIP (“Sng Goebampoe oer oO GbCT 15.44 81.86
BINGWEMNGCT 8h sak cic coe eos aed ele 14d, | SS
INGE rumen ML Pk 6a cle ere oy core obs aie « No sample.

ING@)\KSi cal] OST ST ees eer er 16.63 77.80
ENOVEMMNOET DA aes cts ve slse eee eed 14.76 82.29
INOWETMDET LG). 5 cteccicia.c care shane bho Sales No sample.

INGMETAMDET Ose ee ee okie Sie owe 4c 14.86 82.96
INAV STON] XS) 24 De eee rae ee 15.04 82.22
PNOWEMNDCRIFZA I fic 6 oes 6 eo eM ells ks 15.61 80.62
INGWETAID ET 2a) eran sieves ia) s.oce's; a) sie by ses (ene ol Goa 80.34
ORVCTASE 105 6s. 1S. © MAUS Sepa c RS 15.31 81.34
ELAN Silda erg ty co Rye CMAN areca e's lesmonieua ose 16.63 83.75
PIONWOSE ie vsreriverc es) crocker’, sci oye: yee 08 wis 13.78 77.80

2.60
2.31
2.19
2.14
2.12

95
1.13

48 Illinois State Dairymen’s Association.

Uniformity of Product Necessary.

Every buttermaker’s aim should be to produce butter that
will suit his trade. Flavor is the most difficult part to control.
Salt plays an important part, both in relation to quality and
overrun. As stated elsewhere, the general demand of the market
seems to be about two and one-half per cent of salt. Butter
made in different factories bought by the same commission firm
may vary 2 per cent. By all means salting should not be over-
done, but to a certain point it is beneficial to flavor and keeping
quality.

Body is the backbone of the butter. There is little excuse
for a single tub of butter ever being made with that part of it
defective. It is always within our control. Why is it, that
today we hear some of the old butter men say? “Is it impossi-
ble for some creameries to make that fine, firm, waxy piece of —
butter that was once made? ‘The cows are about the same, the
feed and seasons have not changed.” Some are sacrificing the
body that they may sell more water. I have no sympathy for
the man who makes this a practice and much less for the one
who advocates it.

This brings us to the subject: What is butter made of?
Is it known just what proportion of water, fat, salt, casein and
ash shall constitute a tub of butter? Do any of them bear
any direct relation to quality? ‘This is a subject for investiga-
tors to settle and until then we must be content 11 making a pro-
duct that is sold on the merits of its quality.

The law has passed the limit of water as 16 per cent. The
fat is the basis on which all creamery calculations are figured.
It is also the food value of butter. It is bought principally be-
cause it contains butter fat. It would therefcre seem absurd
to place the legal limit on anything but fat. We hope that the
time will come when that change will be made.

Every Illinois buttermaker should be interested in knowing
what he is doing with this valuable product every day placed in
his charge. Not only to see it made into butter cf finest quality,
but each patron is credited with no more nor less than what is
his, that the loss in handling be reduced to a minimum.

We have the Babcock test for the fat content and we have
the moisture test for water, salt .also. is. within determination.
After all, the results depend upon the knowledge and applica-

Thirty-fourth Annual Convention. 49

tion of method. It is our occupation to promote methods, and
we were in hope to give the Illinois buttermakers at the con-
vention, some definite data concerning that question, attracting
more attention among us than any other one. This applies to
the control of the composition of butter. In the past year we
have analyzed 1,300 samples in duplicate, making a total of
2,600 separate analysis. ‘These comprise over 500 samples taken
at intervals in the general butter market. Over 100 samples
taken at various places throughout this State and Iowa, where
the method of making was under our personal supervision.
Nearly 700 of these samples represents the butter made under
experimental conditions. In these Tables, and others, we have
material which if applied will aid in the solution of this distress-
ing problem.

TABLE 3.
Showing Comparison of the Composition of Butter in Two Consecutive
Churnings. Also Showing Variation in Samples Taken From
Same Churn.

Churn 1,

Water % Fat % Salt % Casein %
15.87 79.35 3.81 97
16.36 78.16 4.43 1.05
15.43 79.78 Bala 1.07
16.41 78.56 4.17 .86
16.11 78.98 4.15 — 15
16.77 77.66 4.55 .82
15.60 79.02 4.41 97
15.47 79.79 3.62 PA
15.48 79.68 3.88 .96

Average.....15.94 79.00 4.08 .95
Churn 2.

Water % Fat % Salt % Casein %
14.76 82.29 217 18
14.32 82.72 2.40 56
14.23 82.75 2228 74
14.83 _ 81.96 CiGounnt 58
14.39 82.57 2.26 78

> 14.95 81.77 2.24 1.04
14.54 82.33 - 2.09 1.04
14.36 82.59 2.07 .98
13.84 83.33 1.96 87

Average’ ...14.47 82.48 PEPE 82

50 Illinois State Dairymen’s Association.

TABLE 4.
Showing Composition of the Butter when Samples Are Taken from the
Churn as Compared with Taking Them Two Days Later
From the Tub. Average of 56 Churnings.

Water% Fat% Salt% Casein%

Mmoml: (CHU rm: piri chic eis ese <mteanetee eee 13.92 82.56 2.93 16
BOD LUD 2%) ee ar oe peeks aaa, cas eee 13.03 83.52 2.70 78
Comparison of Water in Worked and Overworked Butter.
Worked. Overworked.

13.60 : 13.38
13.40 13.02
TABLE 5.

Result of Analyzing Butter From 46 Creameries. All of the Samples
Obtained in the Market the Same Day.
Possible overrun

allowing 2 %
Water % Fat % Salt % Casein % for Ioss.

Average ...... nisin Way 83.82 2.18 18 16.9
HM SHeStPee ieee 15.46 87.25 3.50 ag tes
Lowest.) 3 See a tise oes 10.28 81.47 .86 ae 20.3

Average by States.
Possible overrun
allowing 2 %
Water% Fat% Salt% Casein% for loss.

Iowa—10 creameries ..... 13.88 83.21 2.11 .80 17.7
Minnesota—20 creameries. 12.85 84.03 2.40 12 16.6
Wisconsin—10 creameries. 13.10 84.11 2.08 Hol 16.5
Illinois—5 creameries .... 13.57 83.98 1.75 10 16.7

One creamery location not known.

TABLE 6.
Table Showing Water Contents of Half Worked Butter.

From 23 Churnings.
Half Worked. Worked. Half Worked. Worked.

15.14 15.27 14.19 . 13.64
13.76 14.27 14.16 13.68
14.51 13.24 13.66 13.79
13.92 13.41 14.08 14.03
13.41 US 733 13.38 14.05
13e4 14.18 ieyal yl a5, ad owen
US ILA 13.60 13.41 13.64
13.46 USL Tay, 13.30
13.22 13.40 14.48 13.74
13.99 13.27 13.49 13.39
13.51 13.76 - 14.38 13.53
13.60 13.22 Ae se “ie seine
Average half worked, 13.76 Average worked, 13.70.

The Tables shown are representative examples of results
and need no further explanation.

Thirty-fourth Annual Convention. eu

The next Table shows ‘that there is no constant relation
between. fat and water and in: order to know the overrun the fat
determination must be made. -

TABLE 7.

Each Lot Represents Two Samples of Creamery Butter Collected on
the Same Day.

Possible overrun

allowing 2 %
Water % «Fat % Salt % Casein % for loss.
Water % Fat % Salt % Casein % for loss.

JUL gl COR Sie eA 13.42 79.88 Slaelens utes 22.6
JUICE LE oA Ren eee 13.42 83.56 shalaialis aie 17.2
JLO)G 74 OSs oe eeeec 11.84 84.02 3.00 04 16.6
JOM 62) ee RO eee 11.81 85.01 2.03 1.15 15.2
ILO Oc as eee 13.42 82.73 3.10 15 18.4
NOW eres es sible se 13.42 84.05 1.63 50 16.6
HC OW apis 8. 6 14.43 82.22 2.50 89 19.2
MEOW Bas saa ss 14.44 83.34 1.53 65 17.6
TABLE 8.

Result of Analyzing Separate Samples Taken from a Factory Consign-
ment of Butter as It Arrived on the Market.

December 5, 1907 ........ 13.02 84.39 1.96 61 16.1
: Average overrun
Date When for each
Butter Was Made. Water % Fat % #£=Salt % Casein % day.
December 5, 1907 ......... 12.88 84.21 1.90 1.01
December 5, 1907 ........ 12.45 84.87 1.86 82. Lene
December 5, 1907 ....... 13.02 84.39 1.98 61 16.1
December 7, 1907 ....... 14.25 82.57 2.11 1.07
December: 7, 1907 ....0.. 5. 13.88 84.10 1.20 .O2 Pape
December 7, 1907 ....... 14.52 82.47 2.00 1.01 18.1
December, 9, 1907 ....... 14.91 $1.81 2.46 1.02 20.00
December 11, 1907 ....... 15.05 81.94 1.94 1.07
‘December 11, 1907 ...... 14.95 81.91 2.09 1.05 aE
December 11, 1907 ...... 15.94 81.12 1.96 98 20.00
Average for the week.... 14.18 82.92 1.95 95 18.1

song, “Child of the King,” by Mr. Lumbard.

52 illinois State Dairymen’s Association.

THE OVER-RUN.

The Chairman :—We will have one more address this even-
ing, a paper by Mr. Louis Nelson of Camp Point, IIl.

Mr. President, Ladies and Gentlemen :—

The subject assigned me by our secretary is “The Overrun,”
but I read in one dairy publication that I was expected to tell
something of my recent trip to Denmark. In regard to this I
will only say that the question of getting a large overrun is not
securing much attention in Denmark. The watch word over
there is “quality” and I am particularly glad to emphasize that
the superior quality of the Danish butter as well as the extensive
dairying that is carried on in that country has been brought
about through co-operation. |

At first I hesitated to write a paper about the overrun ques-
tion, as it is difficult to tell something new and interesting, inas-
much as this subject has received much attention in our dairy
publications and has been discussed at nearly every convention.

The importance of: obtaining a normal overrun cannot be
too strongly emphasized; it is of vital interest to every creamery,
to such an extent that the success or failure may depend upon
that one thing. 7 :

So I think it is entitled to be assigned second place among
the creamery problems, being superseded only by the quality
of the product made.

It is only proper and right that the quality should receive
the first consideration and ought never to be sacrificed for the
matter of quantity. But the strong competition has reversed
the case in many instances, so the first consideration is quantity
and quality second; in fact I doubt that the matter of quality
receives proper consideration in any creamery tcday, at present.
I shall not attempt to point out whose fault it is that conditions
are such; every one of us have our opinions as to where the
blame should be placed.

Now experts disagree as to how large an overrun can be
obtained legitimately; so please do not expect me to tell. If
you should ask my opinion I should say from eighteen to twenty-
two, the creamery receives whole milk or cream, or both. The
overrun at Camp Point creamery for 1906 and 1907 has averaged
a little over 20 per cent.

Thirty-fourth Annual Convention. | 53

_ About one-third our receipt is hand separatcr cream. This
overrun has been obtained without cutting the patrons test, short
weight or having abnormal moisture in the butter. It is useless
for me to state what constitutes the overrun, as everyone is
familiar with what the term implies.

The overrun is influenced by many factors, mainly by the
losses of butterfat sustained in separating the cream, the churning
process itself and washing and working of the butter should not
influence the overrun to a great extent if due and proper atten-
tion is given to the body and keeping quality of the butter. Dairy
experts are unanimous in declaring that unless abnormal methods
are employed in churning, washing, it is almost an impossibility
to incorporate 16 per cent of water. And good, honest, commer-
cial butter is the only grade that ought to receive attention. I
believe it is possible to incorporate from 14 to 15 per cent of
moisture if the cream churned at proper temperature, from 50
to 56 degrees, according to the season, and washed in water from
two to four degrees warmer than the buttermilk.

Considering the mechanical losses sustained in skimming
and churning, I think it safe to say that if the separators are
run at proper and uniform speed and are in good repair, the loss
in skim milk ought not to exceed .05 of 1 per cent. In testing
skim milk we invariably find only a mere trace, but I think a
chemical analysis would rarely show below .05 of 1 per cent.
If cream is properly ripened and churned the loss should not be
more than from .1 to .15 of 1 per cent. The losses sustained
by cream adhering to vats or ripeners are so small that it can
hardly be estimated if the vats are properly rinsed. In this con-
nection permit me to say that the most sanitary and economical
way of conveying cream from ripener to churn is the suction
method, which insures against any loss of cream, as not a drop
of cream need to be spilled.

The mechanical losses in whole milk creameries should not
exceed 2 per cent and in hand separator creameries not more
than 1 per cent if efficient work has been done.

Thus supposing that the obtainable butterfat in whole milk
creameries is 98 per cent and in hand separator creameries is 99
per cent, we should have an overrun of from 18 to 22 per cent.

In the matter of overrun, it depends nearly altogether upon
the skill and care of the buttermaker. If the machinery is up-to-

54 Illinois State Dairymen’s Association.

date and in good repair and the buttermaker has sufficient help
to carry on his work as it ought to be done, he should rightly be
held accountable for a low percentage of overrun. But no cream-
ery company or employer ought to expect that their buttermaker
should do his work properly if he is worked beyond his physical
and mental capacity, and in that respect many employers are
penny wise and dollar foolish. However, when the buttermaker
is working under favorable conditions I can see no reason why
his results should vary much from the percentage that I have
mentioned. Creameries selling their products directly to the
groceries or consumers and in this way eliminating the shrinkage
should show better results than creameries that depend on com-
mission houses to dispose of their goods.

In most cases a poor churn yield shows inefficient work of
the buttermaker. He cannot shift the responsibility, as when
the quality is involved. We buttermakers can always put the
blame on the milk or cream whenever the quality is not right,
although it might have been our starter that was not exactly
right, or the cream was not cooled down to the proper tem-
perature when it was ready; or even in some cases the factory
was not in a sanitary condition. “Cleanliness is next to Godli-
ness.” We have an old doctor at Camp Point who is a very
enthusiastic dairyman. He asserts that cleanliness in dairying
is Godliness itself, pure and simple, and, as an evidence, he con-
tends that one can eat a piece of strong or filthy butter and
praise God at the same time.

Now, I am not trying to defend the milk producers, their
transgressions are too numerous to mention, especially if they
use hand separators. I am only contending that in many cases
better butter could have been made if the milk and cream had
received better care at the creamery.

In conclusion, permit me again to emphasize that while a
large overrun is of the utmost importance, the quality should
never be sacrificed in order to gain quantity. And 1f co-opera-
tive and centralizing creameries would make that a rule and in-
clude it in their New Year’s resolutions, much good would be
accomplished.

The Chairman:—We will now stand adjourned until 9

o’clock tomorrow morning.

—Thirty-fourth Annual Convention.

OU
= OY

Wednesday Morning Session.

ieee) called to ‘order at 10 A. M., President &. N.
Wiggins in the Chair.

The Chairman:—We had better start this meeting. We
are a little late this morning, it seems to be hard for everyone
to get here. J am sorry I could not have been with you yester-
day but I was unavoidably detained at home.

I know you are all pretty well acquainted with Mr. Gregg,
of Minnesota, and he hardly needs any introduction. Last year
we were much pleased to hear from him while at Joliet but, un-
fortunately, his time was limited, so this year we have endeavored
to give him a full morning. I take great pleasure now in intro-
ducing to you Mr. O. C. Gregg, of Minnesota.

IMPROVEMENT OF THE DAIRY CATTLE.

By QO. C. Gregg, Lynn, Mass.

Mr. President, Ladies and Gentlemen :—

This morning I want to do my very best for your sakes and
not for my own. Iam doubly interested in the subject of breed-
ing good dairy cattle. I had a strong desire to come here to this
convention because I believe most firmly that I have had exper-
rence that if | can impart to you even in part it will do you a
lot of good. I find a few here in Marengo that have known
me for some time and I think they will tell you that I am known
at home as a sort of a cow crank, but I glory in the name because
to those who know me it means that I have made a success in
the breeding of good dairy cattle.

We Must Reject Some Full Blooded Dairy Cattle.

I am doubly interested in this subject because I flnd so much
of misunderstanding and ignorance concerning it. I know that
a man who will talk to you as I will this morning is up against
a great deal of opposition.: There is a certain per cent of the
breeders of dairy cattle who do not like to hear me talk because
I advocate the knife too freshly and I tell them, as I do you, that
there is too large per cent of full blooded dairy stock that ought
to be driven to the canning factory and embalmed. They then
are scarcely fit for a good soldier to eat.

56 Illinois State Dairymen’s Association.

Let me tell you why I have become so intense, because that
will help you to understand why I shall be so emphatic. I was
one of the first, if not the first, winter dairyman in Minnesota.
I came by my dairy inclination by heredity. I am a New Eng- -
land man, was born in the old Green Mountain State, Vermont.
In the early 70’s I went on the frontier to locate and make the
home where I now live. It was a struggle for me to establish
that home. I conceived the idea of dairying caming naturally
from dairy ancestry, and I started out to improve my herd with
full blood dairy sires, and for a period of twelve years I put hard
earned money and credit, which I had afterwards to redeem,
into four blooded sires, and every one of them was a failure. I
never kept a single heifer from those bulls with which to improve
the quality of my herd. Meamwhile I increased my herd by
going out and buying cows and heifers. My Scotch-Irish blood
became exceedingly hot and it has not cooled yet. I tell you
frankly there are times when I think over this matter when [
earnestly wish the laws of my church would allow me to say
hard words. ‘Twelve years of struggle, twelve years of failure!

How Failure Taught Me to Succeed.

Now I tell you what I got out of those twelve years—lI
obtained twelve years of experience, and twelve years of know-
ledge. Then I began to breed by selection as I now will talk to
you about this morning. In so doing I have made a success.
(I have a picture here of one of my sires, which | will show you
after a while). I want you to come to believe as I do and I
will tell you how we will have to begin. It was my great
pleasure at one time to listen to old Bishop Taylor. You may
have heard of him. He was the Bishop of Africa in the Metho-
dist church, but before that time he had a national reputation as
a street preacher in San Francisco and made a great success there.
J cite these things to show you that he was a man of great com-
mon sense. A man that “bucked: up against” the gold seekers
in the streets of San Francisco in ’49 had to know something.
His speech was not an oratorical effort but I got one thing out
of it. that I shall never forget. He said,'“]f you everiwisiiies
bring another to your way of thinking, always commence upon
a common ground of agreement.” You think that over and see
how correct that is. Do not begin. with disagreements, begin
with some place somewhere where you can agree. That is what

Thurty-fourth Annual Convention. 57

I want to do this morning, particularly you who differ with me
on some things that I know.

By the way, at one time, when speaking to an audfence, I
asked them to raise their hands, as I will ask you to do this morn-
ing, and one man in the audience said afterwards, “That man
talked to us like we were a lot of Kindergarten children.” I
thought his criticism was not good and I shall ask of you the
courtesy to raise your hands pretty soon.

Strong Likeness Should Exist Between Sire and Dam.

First many of us are well acquainted with the English run-
"ning dog no matter where we see him. Now then, let us think
of a pack of them, any number you may select, and we will bar
two things, viz. color and the distinguishing features of sex.
Now then I want you to answer this question, if you please, are
they not all alike? both dogs and females? Aside from the
difference in color and sex is there not a conformation so nearly
alike that when you see them you say, “There is a running dog?”
I note that you agree with me. That is good. No one disagrees.

I will go further, there is the English running horse, what
we call thoroughbred. We will select a group of them, both
stallions and mares, and barring in each case as before both
color and sex, are they not all alike? All agree.. All are alike,
just as peas out of a pod.

Now I will take a herd of beef cattle. I de not care what
breed they are, good beef stock such as you are familiar with.
They have a square form, they have a good back and all good
beef qualities. Think of them as a herd where there are bulls
and cows; now, barring those two things, color and distinction
of sex, are they not alike? Certainly.

I will go further. I will come to one place where that
thing will not maintain, and that is where you come to the so-
called dairy cattle. I can speak with authority. You may take
all the cows that are great producers from any of the dairy breeds
and you can score them by the same card; they have the same
essential characteristics and conformations, but when you exam-
ine the bulls, you will find them in all forms and shapes. I want
to say it impressively that many teachers in our agricultural
schools do not believe this statement, that the dairy sire is as
distinctive in his type as is the running dog, the running horse
and the beef sire. Now we have a common point of agreement ;

08 Tliinois State Dairymen’s Association.

we agree on dogs, running horses and the beef cattle, and I
expect that we will agree when we come to the dairy animal.

The Dairy World Needs Better Cows.

Now I want to speak briefly concerning a remark made here
yesterday, which lays stress upon the food question as the all
important question with you in this dairy district. I differ with
this statement. It is not only the food, but it is the animal that
you feed.

There is where you are weak. I have already seen this
morning enough to satisfy me that you are feeding a lot of stuff
here that I would not take upon my farm as a gracious giit,
and yet I raise grain in abundance under circumstances that
enable me there to do it, while you have to pay high prices for
the same.

There is your weakness today in this dairy district. Your
own teacher from the agricultural school has made that point
very strong. Do you not remember what Professor Frazer said
last year at Joliet concerning the great number of poor and un-
profitable cows that he has found in your dairy district of Elgin?
I am always glad to find a man like him who seeks after facts
that are needed to be known in the work of dairying.

How are you going to fill the gaps that will be made when
you reject the poor cows? You cannot buy the dairy cattle
that you want—they are not being bred. I have traveled for
twenty years, have had great facilities for traveling. I have
visited a great many breeding farms. I was thoroughly inter-
ested in this breeding question, having suffered as I did, and hav-
ing seen as I have men of bright ability tied down to a lot of
cows that were not worthy of their feed and care. Prompted
by such reasons I have visited breeders and as far as I could I
would go without a card, but 1f necessary I would take my card
and that would give me a good introduction, and then I would
try to get their ideas about breeding, and afterwards 1 would
submit the case which I will submit to you, as far as time will
allow.

Good and Bad Breeders of Dairy Cattle.

I will divide the breeders in America into three classes.
There is one class of conscientious breeders, men who know their
business; they do not know everything, I do not know every-
thing, but they are seeking to know. There is another class of

Thirty-fourth Annual Convention. 3 59

men who are absolutely ignorant; all they do is to buy an ani-
mal as a registered animal, breed him, report their increase and
then sell them. Then there is another per cent, larger than I
had expected to find, who are purely jockeys in the handling of
pure bred cattle. They are unscrupulous men. They know the
stuff they sell is not worth what they ask for it.

_ I had one man in the state of New York assume to object
to that proposition, I replied that I could call the name of one
of the breeders in his own state, i. e. New York, who was abso-
lutely unscrupulous, and I added that I could prove it before any
court in the United States. The party raised no further objec-
tions.

That is one of the propositions that you are up against
gentlemen. Iam a man of peace, I love right things and happy
things and loving things, but some times it is a good thing to
sow a seed of hatred; hate the devil and all his works, hate it
with a perfect hatred, and sometimes it is hard to draw the line.
I do positively hate poor dairy breeding, that is the way I feel
about it, and I would just as soon you would rece‘ve some of that
contagion as not.

Good and Bad Cows.

First, I am going to tell you why I say the important factor
with you is better cows, not feed, and when I get through I want
you to tell me whether I am right or not. I am going to select
two cows, let them be before you in mind. You know there is
only one way to feed. You may call that feed worth 50c or 60c
a bushel, but you know that the two cows have different charac-
teristics. With one cow the feed goes this way (referring to
Cidgeer chito waste). You understand mer It goes out as
manure. The kind of cow that I keep and know how to breed,
after a struggle of thirty years, is the cow that throws the proper
waste where it should go and throws the other amount here in
the udder. I do not care if corn is 50c a bushel, she will pay
for it if properly fed. In other words the good cow makes a
good market for high priced feed. She will consume the rough- —
age and separate it as it ought to be, and preserve and save all
of the food as it should be saved and you will get good returns
mom allot it. You need not be scared by high feed. You do not
think that 50c feed would scare me when I feed it to 400 lb.
cows? They do not all give that amount but a cow has to give

60 Illinois State Dairymen’s Association.

350 Ibs. of butter in one year or she can not stay on Coteau
Farm. Do you agree with me in my hatred of those fellows
that sell the other kind of stuff? I well remember when I said
similar things when I commenced institute work over twenty
years ago (and I did say some hard things). An agricultural
editor who lived in the city said to me, “Mr. Gregg, if you do
not stop this kind of business we will break your head.” I said,
“You start in and break as fast as you have a mind but if I
have harder words to use then I am going to use them. What I
have learned has not come by guess from behind the editor’s
desk but has come from hard knocks in connection with the
cows.”

My Starting Point in Understanding Dairy Cattle Improvement.

The greatest thinker of the 19th century was that man Dar-
win. I saw a short time ago the opinions of some of the leading
intellectual men of the world, giving in their judgment the man
who had done the most to start intellectual life in the world
during the past generation, and every one of them headed the
list with Darwin. I owe to him much that I have learned in
the improvement of dairy cattle, I will tell you some of the
principles that I obtained from him. Now I am going to discuss
this with reference to the law of life and will submit it to you
and as I go along I will dwell on it so you can feel the force of it.

Every form of life is continuously changing by reason of
environment or surroundings.

Every form of life, vegetable and animal, is continually
changing by that law of environment or surroundings. 1 wonder
how many caught the truth in that statement? You are think-
ing men. I got that thought thoroughly in my mind as I read
that man’s book; then I began to observe. ‘The best place in
the world for a man to grow mentality is on the farm where he
is not interfered with by many social duties, where he can take
the literature of the day, read it and think of the world about
him, observe and think, and the joy of it is better than the joy
of getting drunk! So I began to think, observe and see.

Now I Will Give a List of Some of the Things.
Everything responds to that law. When I was a boy and
lived in old New England I used to go out and help get liberty
poles, 1. e. flagstaffs. Where do you suppose that we found a

Thirty-fourth Annual Convention. 61

liberty pole? We either found it in a deep valley where the hills
on either side compelled that little tree to shoot up and up until
it crowded its head up to the sun, or we found it where it strug-
gled with tall trees and still had enough sun to live, and fight
sun. ‘The Anglo-Saxon has not been burned enough so as to
Take the trees on the prairie, how do they grow? By the same
law they have to spread out and stay themselves to resist the
blast, and sometimes they will vary according to the prevailing
winds; that illustrates the law of environment. Race prejudice
is based on what’? A black man is the son of the torrid zone,
he has a skin that will resist heat and some make it alone a
social barrier. I have been South and I have come to respect
the southern man because I know how he is situated. I know
his prejudices and know what they mean in the human mind,
and I also know that there is in the South something more than
color which enters into the race question there, but when you go
back of it all it is a testimony of environment. .In Minnesota
we have a great many Scandinavians and I sometimes tell them,
“Your flaxen hair is the testimony of the northern rays of the
and shoot itself up. ‘That illustrated the law of environment.
get rid of the fair skin.”

I felt the force of this law until I got thoroughly imbued
with the idea. I rarely looked upon anything without saying,
“what caused that?” and I want to tell you what a happy day it
was when I first discovered this in relation to dairy cattle. In
the early morning I took my lantern, hung it up in a section
where I had my ten cows (each man had ten cows to milk). 1
took great care of my cows and they were comfortable. I was
milking and while I was milking that thought came to me—
“what is the law of environment that has made the dairy cow
eeveience( Wicaidy “Ihave got it., | have it; we draw all the
milk from the udder that we can, then we call on Nature for
more milk,: which Nature provides to sustain her young.” ‘The
milkman is a second-hand calf!

Now follow me and see how clear it is. There is no force
in Nature so strong as this great procreative force. Nature
said, “Here, that youngster down there is lacking food, we must
have more food, more milk.”” We must have more blood, we
must have more feed, and a bigger place for the feed. There
you have it. Here is the law of development. It starts here

62. Illinois State Dairymen’s Association.

from the udder (Illustrates by chart) and goes at once to mouth
for feed, to body for a great digestive tract and thence to the
enlarged udder. Yet some men lay more stress on the color of
the hide than upon all this. One will want a black and white,
one a white belt around a cow. What does that amount to?
Nothing counts but that one thing that the animal eats an abund-
ance of food, digests and it assimilates and makes an abundance
of milk. You can get that type among all breed and then again
you get a lot that have no type, and then what? You have
nothing.

I tell you it makes me ashamed to think that we are in a land
where we have high schools, colleges and universities and yet
upon our farms there are many men that do not understand the
animal that sustains them and their homes. ‘There is a whole
lot of learned men in this world that are graduates and do not
know what to do with themselves, and no one knows what to do
with them. Put a so-called educated man beside a cow that he
does not understand and how much will his Greek and Latin
help him out? Poor fellow! Hus study may have stimulated
him to think. In that case he will get good.

America’s Mission Is a Peaceful One.

I am going to diverge a little here and give to you a burn-
ing thought which is in my mind. America has a special mis-
sion, her mission is to develop the arts of peace. The old coun-
try has given us enough of the arts of war. They have piled
up national debts to the extent that they never expect to pay them.
England never expects to pay her national debt. Then look at
the multitudes of orphans and widows and the anguish trace-
able to a battle. Do you know that one of the artists in Russia
was suppressed because he was so realistic in his painting of the
agony of the battlefield that the Czar would not allow him to
exhibit his paintings? If the paintings were awful what must
be the actual battlefield? See the folly of it, killing each other to
settle questions. America has this mission and I believe that
she will succeed as she cultivates to the greatest extent the arts
of peace, makes homes and makes them happy, makes them clean —
and makes them white. ‘That is the kind of American home
that I love and anything contrary to it I hate.

Thurty-fourth Annual Convention. 63:

Nature Adapts Form to Purpose.

Now then, I have given you considerable general thought
concerning the development of dairy cattle and for a little while
I am going to make plain how it is that this body changes in
response to the law of environment. Nature has a law like this,
she always adapts a form to a purpose. It is remarkable. Why
this world is full of illustrations. ‘Take a hen’s foot; she does
not swim, does she? She is in an awful pickle when you throw
her into the water. A duck’s foot is different, is it not? Take
the giraffe with his long neck, he lives on trees and the little fel-
lows could not get anything in times of famine and died, so
the long necks survived and the long neck is the characteristic
of the giraffe. And so it goes all the way through, Nature is
continually responding to the law of environment.

Now I will tell you one thing that was brought out by
Professor Nachtrieb of the University of Minnesota, that illu-
strates very strongly this law of change as shown in the bony
system of the well bred dairy animal. 1 happen to have a good
picture of a good Jersey cow here and I am going to put my
hand on the picture as I would on the animal herself. Here I
will find the floating rib and in every case, regardless of breed
and everything else, if the animal is strongly dairy bred I am
going to find a wide space between this hook point and the
floating rib. I observed that for a number of years and finally
I went to Professor Nachtrieb, who stands among the best as
an instructor in biology, and I said, “Professor, what does that
mean?” Thad also a number of other questions. He said, “Oh,
Mi Gress, Ide not know anything about cows.” “But,” I
said, “you are a biologist and you can probably tell me why this
wide space exists,” and he replied, “In the early stages ribs were
made to protect the vital organs, the heart and lungs, but as the
years have passed by the ribs have assumed another function.
They are used to help in breathing. We inhale the air, then
expel it and it is expelled in the part by the collapsing of the ribs.”

While he was talking I was thinking about my cows and
pretty soon I said, ‘Professor, I have it. ‘This cow of mine has
to eat a whole lot of food in order to keep up the blood supply
and the consequent milk supply. That is plain. And as a con-
sequence she has to have a big paunch or first stomach and these
ribs can no longer act the part of bellows, and what does Nature

64 Ilhnois State Dairymen’s Association.

do? She eliminates them, puts them out, and a floating rib
is nothing or less than a rib in the process of being rejected
because it is useless.” He said, “Mr. Gregg, you may State
that before the best authorities and:they will never dare question
you.

Why We Observe Rib Spacing in Judging Blooded Dairy Cattle.

Let me stand side by side with a dairy sire and I put my
hand on him and I note that he is wide spaced, and I know he
got that from dairy ancestry. Here is another one that is close
ribbed. What have lin him? I havea fellow that has inherited
some things that I do not want; his ancestors did not eat largely
and if they did not they could not produce largely. Now how
long is it going to take me to go over to the first sire and say,
“Here I will look at you a little further.” Notwithstanding I
have seen full blooded sires in the rings that received blue ribbons
that were as close ribbed as beef sire should be. I have studied
the score cards of Jersey and for generations they have been put-
ting a blue ribbon on a close ribbed bull. That change of course
comes after generations of dairy breeding. When I was in
Chicago a few years ago at one of the great fat stock shows I
met a prominent breeder of beef cattle, a man whose name I
cannot recall. He wanted me to look at his cattle. I was talk-
ing about some of these things to which I now refer. I put my
hand on them. ‘They were fine and I noticed that they were
wide spaced between hook point and floating rib which surprised
me a little. The man said, ““We started in with stock that were
spaced and we could never restore the bone again but we have
filled up the space mighty well with flesh, have we not?” I
want you to keep that statement well in your minds. “Gentle-
men, I am willing to submit to you that when Nature has made
a mark like that that it is wise to take that testimony in place of
any book, whether it be a book of registry or anything else.’’
Some call that view of the case a heresy, but I say it 1s a truth.

The Horn Will Show the Signs of Dairy Breeding.

I will give you another point in the bony structures. I talk
about these parts because they are the results of generations of
breeding along the line that I want to go. On this chart is a
picture of a great dairy sire. It is an excellent outline that was
drawn by one of my former associates, who was remarkable as
an animal artist. This outline was produced from a lifelike

Tlurty-fourth Annual Convention. 65

photograph of old Mercury, one of the grandest dairy sires that
America ever knew. Note his horn, it is fine at the base, why?
I will tell you why. A dairy cow is a high development of a
maternal of the cattle race. Darwin brought to light a great
law of Nature when he used the term, “‘the survival of the fittest.”
_ The survival of the fittest nature is the survival of the strongest
and that test is always established by the law of battle. That
is why the Buffalo bulls on the prairie would fight and struggle;
we found ground during our frontier life and experience where
the sod was broken by their contests. The strongest survived
and became the sire of the succeeding herd. That is a charac-
teristic of the whole animal race, it holds true in reference to a
herd of dairy cattle. As a consequence of that law of battle you
observe how our cattle fight, it is a part of their heredity. If
you have a necessity to tackle a bull never approach him in front,
Neisiteady tor tuat place of attack. Take him at the rear, he
does not know how to meet you there. In his neck is his tower
of strength, a heavy neck, a heavy shoulder and a heavy horn.
These are three towers of strength. A buffalo is particularly
strong at those three points. The same is true of our Herefords,
see the horns, crests, and shoulders which they have. In the
well bred shorthorn of today, that has some superior dairy blood
in his ancestry, you will often find a good horn, often with a
thin shoulder. We will observe this law a sire appears in fine
dairy breeding. Nature says this dairy animal is a great mother,
the mother does not fight. She will be fought for, and in re-
sponse to that law nature will begin to reduce the towers of
strength. ‘That is where we get the crumpled horn which we
sing and talk about, and the thin shoulder. Now understand in
the sire with a thin neck, horn and thin shoulders you have na-
ture’s testimony that that sire is backed by a line of dairy an-
cestors. ‘The dairy sire is the son of his mother.

Important to Select by Form, as a Check on the Dangers from Reversion.

Important to select by form, as a check on the dangers
from reversion.

I have now given you two law points in law of battle as
affecting dairy breeding and now just for one moment, I want
to tell you the absolute necessity of our observing them, and I
can tell it best by telling a story. Old General Sherman one day
was talking about himself and comparing himself with General

66 Illinois State Dairymen’s Association.

Grant. You know he was a loyal man to his superior officer
Gen. Grant. There was a group of officers around him and he
was talking about Grant. He said, “I am as well educated as
Grant is, I can handle a division of men as well as Grant,” and
he spoke of other things that he could do as wel! as Gen. Grant,
but he said, “Gentlemen, there is one thing in which Gen. Grant
exceeds me and any other man that I ever knew, he did not care
a d—n what the enemy is doing that he can not see, but that is
what scares me like the devil.’”’ Now let us apply that to breed-
ing. Here are the animals that I can see and they do not scare
me but it is the animals behind me that I cannct see that scares
me. ‘They influence the progeny by reversion. ‘There is many
a breeder behind us that you and I do not want to copy. When
I find an animal so individually strong in his body, as this fellow
Mercury is, I have the testimony right in his very bones and all
parts of his body which tell me that I am shut off very largely
from those ancestors which I cannot see and fear. When you
go among cattle remember what I have told you. You will
find dairy sires with horns on them like a buffalo and a shoulder
like an ox. Some men may want you to buy them on the
strength of paper but I will first select my sires according to their
confirmation and then I will book up the registry of their per-
forming ancestry.

Needful to Have Large Mouths and Wide Bodies.

I have said enough for the time allotted to me on the bony
system. I am now going to take up some other things that
appear outside of that system. In the first place you have to
have your cows and consequently. you must have it in your sire,
that we all a big wide muzzle and roomy body. I ought not
to say anything more about. that for how can it be otherwise
when you have a great storage capacity as provided for in the
first stomach. This class of annimals first swallow before eating.
Cows do not eat at first, they fill up, and the chewing the cud
is eating. They must have much storage room. When ‘the
food has been chewed, then returned to the second stomach and
further digested, then it must be taken into the blood; this de- ~
mands a long digestive coil, a long intestine. How can you
enclose the great first stomach and that long digestive tract un-
less you have a capacious body? ‘That is simple enough and yet
vou will find some of those bulls with lone pedigrees but with

Thurty-fourth Annual Convention. 67

little narrow bodies. How can he transmit body capacity when
he has got it himself? Carnige bestows libraries but suppose
I should promise a library for Marengo, you would want to know
the size of my bank account, would you not? The types of sires
that I have seen at the head of some full blood herds is enough
to put men on their guard in the purchasing of dairy bulls.

Where Some Badly Bred Bulls Come From.

I was in Boston attending the Bay State Fair nearly twen-
ty years ago. In the basement of that building was the gather- »
ing of some of the best dairy cattle of New England and the
Middle states. J met there the son of a very wealthy man who
had graduated from one of the eastern colleges and had taken a
liking to stock. He was a good stock judge and he said, “I
wish you would come and see our place.” So I went and saw
his cattle and he said, “Come and see some of the neighboring
farms.”’ It was in the suburbs of Boston and he took me to one
farm where a wealthy man was carting soil upon the rocks in
order to increase his fields. We went into the barn; it was finish-
ed in hardwood and oil and numerous men even employed to
take care of the cows that were so elaborately stabled. I learned
that this young man had selected these cows himself on the Is-
land of Jersey. I said, “I want to see the sire at the head of this
herd.” So we went out to the ben and looked at the sire. I
did not say a word until we had returned to the barn and then
I said, “It would be an aid and help to the owner of this herd to
kill that bull, cut him up and feed him to the chickens.” He said,
“IT know he is no good but these rich fellows who employ me
pay me well to go across the water and buy full blooded cows,
and I generally try to select a good bull. They will however
have a dinner and talk breeding. Now those silk stocking yan-
kees don’t know anything about the selection of cattle although
they have inherited love for the field and they become enthusias-
tic over a certain family and nothing will do but they must have
a sire from that family. So they buy him and get themselves
finally into the ditch and then have to come and pull them out.”
Then I was hot as I could be because I called to myself when I
was struggling to build up a farm out on the frontier I was
struck in the neck by such fellows with lots of money and no
sense. :

68 Illinois State Dairymen’s Association.

Even the Mouth May Show Dairy Excellence.

Ever keep in mind that every dairy sire of quality regard-
less of his breed will have a conformation just as distinct as a
Nod I will make another. He will have a mouth on him like a
paunched gopher, a great big mouth. One of our professors at
the State University said to me, “Mr. Gregg, your law is right,
different forms of life live on different kinds cf food.” Where
animals including the lesser form of animal life, such as insects,
eat the more bulky foods, they have larger digestive tracts, and
also by the law of corrolated parts, they will have larger mouths.
The strangest thing to me is that sometimes men will disregard
such evidence as this and say the thing is a kind of “fad” when
it is as true as “two and two make four.” I owned at one time
one of those pinched mouthed fellows and the best experience
that I ever had with him was when we dragged him out of the
stable a dead animal and sold him to a country butcher. He
made poor beef and I let the other fellow eat it.

The Eye Is an Important Feature to Be Noted.

Here is another indication of a strong dairy breeding, viz:
a large full eye—one of the most important factors in the whole
list of evidences. Now just see if I can make it plain and if I
do not I want you to tell me where 1am wrong. [I lift that stick
by muscular effort, but when I am talking and thinking as I am
now I am not drawing on my muscular system. After a time I
must go out and take a walk to get the exercise 1 need for my
muscles. I am not drawing on my nervous system, and I will
feel weary from this effort of speaking when 1 am through.
Students know what that is. Digestion is carried on by the
involuntary action of the nerve system; when I talk I call upon
my will so talking is a voluntary act, but it is an involuntary ac-
tion which carries on indigestion. Some of you men have
reached that stage when after you have become exceedingly
wearied with mental or physical labor you do not want to eat
much. You know you have a horse that has heen overworked
you do not want to feed him heavily else you will have a case of
indigestion. One of the great taxes on the nervous system is the
tax of milk secretion and if I am calling on an animal to give
me a large amount of milk I must have an animal that has the
reserve force of a great nerve system to drive th emachinerv.
You could not get me into a wrestling bout; I am considered a

Thirty-fourth Annual Convention. 69

strong man at 63 but I have not muscle enough to go on the mat
but my nerve is good. The cow must have a strong nerve sys-
tem and the best evidence of its presence is a large full eye. It
is an, outward sign of inward grace. Observe carefully and you
will find a whole lot of dairy sires with small eves. He might
have a large digestive tract but if he lacks power to drive it, he
is like a great separator with a ten-horse engine as a source of
power. :

Handle Dairy Bred Bulls With Great Care.

Let me offer a word in caution. In proportion as you get a
high development of the dairy sire you have a dangerous animal
unless you treat him rightly. If you confine him he gets rest-
less. He is full of nervous energy and when you let him out he
will want to play. If you snap him up with a leading strap or
staff the game is up. As soon as he learns that he can overcome
by that law of battle he is a dangerous beast. It can be checked
by giving him a tread power, and I would have a yard and
stable so fixed that if he is you can handle him without being ex-
posed to danger. We all have known of pecple who have
suffered injury and death from those infuriated beasts.

Evil Effects Which Follow the Work of Bad Breeders.

Now if you have any questions I will answer them, then I
will take up another proposition. Do you understand me so
far? Iam glad to note that you do. J remember a meeting in
a certain state the name of which I do not wish to call. I was
attending a breeders association where they did not breed along
this line, and this sort of an address did not make a soothing
effect, but they did not say anything adversely. They knew
that I was right, but it hit them pretty hard because they had
a lot of stuff to unload. Oh, it is too bad, and think, gentlemen,
what it means. Let a man play poker and lose his money, and
he will feel badly and get over it quickly, but when he puts his
money into a sire with expectations, waits three years and finds
he has nothing, it is a serious matter. There are three yeats of
time, three years of food and three years of opportunity turned
into disappointment. It is a very serious matter.

There is a law of proportion in communities. There is a
certain percentage of men that are progressive, you generally
find them at meetings of this kind, men who want to go ahead,

70 Illinois State Dairymen’s Association.

intelligent public spirited men, they are the ones who generally
get hurt in matters of this kind. The betterment of the stock
interests is badly hurt when one strikes men like that. They
represent better things and when they have their disappointments
and lose their faith then progress in that community has lost a
leader along the line those men represent. I would not want to
be guilty of that kind of thing. I have thought the thing over
and I can not see any remedy for this except that you and I, as
men who propose to get our revenue from dairy stock, study
stock more and become judges ourselves, or in some cases you
might have some body who does know and let them search our
and obtain for you that which you want. Life is too short to
buy an animal simply because he has a pedigree. I tell you
frankly it is a losing game.

Sometimes people have gone away from a talk of this kind
and they say, “That man Gregg does not believe in full bloods.”
That is not true. I do believe in full bloods but I also believe in
selections from full bloods. Is there any heresy in that? If
there is, make the most of it. The trouble is among full blood
stock that there are saints and sinners and the only way | know
of is to sort out the good. Guard yourselves carefully. Some-
times if the sinner is plump and nice and has a blue ribbon given
him by some ignorant judge, there will be an extra price put on
him.

The Case of Heredity.

Now let me see if I can give you the law of heredity. Some-_
times I have heard men talk about breeding and they say it is so
unfathomable that you cannot understand it. There are many
things that we cannot understand, but that is not saying but that
there are some things that we can understand. You and I know
that “two and two are four.” Some man is measuring the dis-
tance to the sun and he also says that “two and two make four.”
There are some things that we understand and some things that
we ought to understand, and can understand, and here is one
thing that we can understand and that is the law of the value of
the full blood. I will illustrate it this way: Here is an animal
right here that I want. He is a full blood. He has a dam, he
has a sire and from those two ancestors begin to multiply
rapidly. Now as I stand by the animal selected I will give a
brief definition of breeding as it is sometimes stated: Breeding

Thirty-fourth Annual Convention. *

they say is “like begetting like,” now this sire suits me finely
and they say that he will beget like. No not always. ‘hat
definition of breeding is but half of the truth and half a truth
is as bad as a lie. The whole truth is that in breeding “like
begets like or the likeness of some ancestor.”’ That is where the
trouble comes in. Reversion comes in with all stock, and you
can now see why I lay so much stress on these things which are
so essential to right breeding.

We cannot at this time expect to get everything, but I want
to get from that sire pretty near what I find in him and added to
that to be aided by those dams of great performance and helped
also by his sires that have been properly bred. I am willing now
to take the law of breeding as I have given it; if he begets like
himself it is all right and if he goes back to his ancestors by
reversion it is still all right. I have had men send me a paper
pedigree and wanted to know what I thought about the animal.
A paper pedigree only will help a man to guess.

A few years ago I started out of the postcffice in Minne-
apolis. It is rather unusual for a man to holler across the
street in the city, but somebody cried out, ‘Hello, O. C., how are
you?” TI recognized the voice and it was one of my old friends
so I went across the way. ‘‘Well,” he said, “O. C., I thought I
knew you, I knew your gait.” I have been walking for sixty
years and I suppose I have walked so long in one way that I have
a gait that belongs to O. C., that fixedness of gait has come by
fepermmon If 1 had a blackboard here while J am talking J
would write my name and you could hand it to a certain cashier
in Minneapolis and the cashier would say, “That is Gregg’s sig-
nature. I have repeated it and repeated it until it is always the
same. ‘The same law applies to breeding. We have been repeat-
ing, repeating, repeating the good qualities until we get them here
on both sides and behind us which is so important. Now by the
law of repetition of a chosen type I have the power to transmit
the things that I want.

The Weakness in Breeding from a Grade Bull.

When you talk about a grade bull- you have to cut off
one-half of that power and by reversion you are liable to go
back to what you don’t want, and the danger is strong because
the tendency on the part of the animal life and all kind of life is
to revert to the original type. The dairy anima! is an artificial

72 [Illinois State Dairymews Association.

condition, nature will struggle to regain the original type. For
nature is jealous of strength and vitality. The God of all wis-
dom proposed to have life protected by vitality. We have made
for ourselves the dairy animal by increasing blood and changing
the circulation of blood from vitality to milk giving. If we
stop feeding, caring for and breeding her carefully she will revert
and so save vitality. I knew the value of full bloods but I want
them of the right kind. It is a good deal like church people, they
aggregate the best people in the world, but if you trust every
church member you meet you will get woefully left.. You
should not expect anything better. When the Great Teacher,
that Wonderful Teacher gathered the twelve He received a
thief. I do not wonder that the preachers now and then get
some stuff in their net that they wish they did net have. When
I say that I do not underestimate the fact that the strength of
every state of society rests very largely with the churches.

How “Redemption” Was Selected.

I think under existing circumstances I have held your at-
tention long enough and will do as much good as any other way
if I tell you how I came to select that successful Jersey sire.
That is a very good and lifelike picture of the sire at my place.
He is about twelve years of age. I selected him when he was
a calf, a little fellow. He is known as “Coteau Farm Redemp-
tion.” I had such an absolute confidence in the qualities of that
animal and the power that he possessed to transmit what I want-
ed, that I had him registered as a cali as “Reden:ptiom; | irene
is the history of his selection. J was in Wisconsin attending a
dairy association. After the convention was over a young man
came to me and said, “Mr. Gregg, I wish you would go down
and look over my herd.”’ I had been talking cattle there. I
said, “I will stop off on my way home.” I went to his barn
and spent some time in looking over his cattle. He was one of
those men that I could talk to very freely; there are some men
so constituted that I never tell them what I think about their
sires, they will not take it. To this man I could talk plainly, so
we went over his animals, his bulls and his cows, we discussed
them and I found some very good qualities there, and as I was
going out the barn I looked back to get the last glance of the
herd and right off in the corner was a bunch of about five calves
in little stalls. I noticed that just one of them had stepped back

Thirty-fourth Annual Convention. i

from his manger and was eating up the straw of his bedding.
(iat was all that attracted my attention. 1 said to myselt,
“Well, that little hungry youngster has eaten up all the hay
they gave him and now he has to fill up his paurnch with straw.
I must go back and look at him.” So I went back, unhitched
him and pulled him out on the floor, and I will tell you what I
did then. I noticed even then as a calf that he was deep and
capacious body even this picture does not give the extent that
he has developed in his middle piece. The next thing I put my
hand right here (illustrating on picture by placing hand on the
lower rear part of the body) this is a very important thing; I
found that the skin over that part of the body was just as soft
as silk; it was very loose there, as I pulled down the skin with
my hand it came down easily and loosely. What did that tell
mer Why I said, “Back of him is a great line of cows with ud-
ders so large that when they dropped a male they dropped him
with the looseness of skin that had covered that part of the body
of his ancestors.” ‘Then I noted that the hair was fine, just like
silk. his also is very important. What does it mean? It
means that the blood of his ancestors had flowed there so long
and abundantly and had created so much of animai heat that Na-
ture had thrown off the covering of hair as we throw off our
overcoats when it is warm. Some of the cows have a hairless
udder.

Another thing, I put my hand on the lower part of the body
and I found in that little calf, not quite six months old, well-
holes, as we call them, almost as big as a lead pencil. Actually
that little fellow had a well-hole on each side as big as some
cows. If I had time I would dwell upon this thing, viz: the
law of the milk vein. At one time I was on a farm and had a
conversation with a breeder of full blooded stock, and he actual-
ly thought that this vein took the milk from this body and run
it down into the udder like a cistern. ‘Think of such dense
ignorance as that. Why is it that you will find dairy cattle
without the milk vein outside the abdominal wall and you will
HOmMnGeit so, perceptible among been cattle? You can tell it
yourselves it is to escape the pressure of this great paunch so
as not to retard the flow of blood back to the heart and lungs.
I said to myself, “I believe that little fellow will develop two on
each side and he will then have two more than half of the cows

74 _Lllinois State Dairymen’s Association.

have.” You will not find two holes on each side on half of the
cows.. Note the philosophy of it. Wet I have read in dairy
papers that the milk vein and the milk wells did not mean any-
thins’ in the selection of cattle! I know that V amiimemeae Ge
had time I could multiply experiences. In proportion as that
vein is extended you will find the testimony that the animal has
been line dairy bred. You show me a native cow and if she
is a great milker I will say the veins are about here (illustrating
on chart about the middle part of the body). Now when cattle
have been bred in dairy lines then the veins are extended so as
to avoid the pressure of the viscera as much as possible.

Of course I looked up the ancestry of that calf and I said,
“Young man, do you want to sell that fellow ?’—‘Yes’—“‘What
do you want for himr” He gave the price and I said, “I will
take him.” That sire has been largely used on grades. I had
Jerseys, Holsteins, Guernseys and Shorthorns and Red Polls in
grade from all good milking cows, and he was used as a sire,
and out of that selection I have obtained, as I told you, some ©
cows that make 400 lbs. of butter a year, others 350 Ibs. I had
one cow that reverted, she was a Shorthorn milker, the beef blood
had got the better of her, and I threw her out and all her progeny.
So you understand. that do the best you can, the evil that is
behind you now and then will hold you back. She was a milk-
ing Shorthorn, a grade.

Home Coming With ‘‘Redemption.”

Wasn’t I happy when I got that calf and brought him home?
I said to my wife, “Lottie, see the bull that I have brought
home.” Mrs. Gregg has not the love for cattle that I have but
she is a grand woman and she said, “Orin, he 1s awfully home-
ly,” (and he was homely enough to break a pane of glass)
“what are you going to do with him?” “I am going to keep
him, Lottie, have him registered, and I am going to have him
registered “‘Coteau Farm Redemption.” “Oh,” said Lottie
“Don’t you do that it is sacreligious,”’ and I said, “I do not mean
to be sacrilegious, but that word means something, it means that
this little fellow is going to redeem Coteau Farm from poor
cows,’ and he has done it.

I wish that every man in the dairy business could get a sire
something like that. I know what it means to raise dairy cattle;

Thirty-fourth Annual Convention. 1%

You cannot afford to raise a calf unless he is of high quality,
and you cannot get high quality unless you have the sire. I
have seen sires that you would not think of taking the risk of
raising stock from.

A Plan for Raising Better Cows.

Now I have a plan to suggest to you farmers. I hope that
I have made some impression on your minds, I have come here
for no other purpose. Now my suggestion is this, I would get
you to band together and get a few sires. Do not make a
mistake in doing it. I assume most of you are individual farm-
ers and.I would not for all I am worth enter into a contract to
furnish you all with such a sire as I am talking about, because
I could not get them, but there are some that can be had without
extravagant expense, and I would have them: I would have
them and have one serve each neighborhood. Get a few like
them and you will settle this whole thing. :

Marengo a Good Dairy Market.

I thought this morning when I was walking the streets of
Marengo that I wished I could be near this place. for if I could
get $1.60 a hundred for my milk I would certairly be on “Easy
street.’ I would not milk cows without a middle piece, or
cows with an udder like a goat and horns on them like a buffalo.
Think of what a cow does that gives 10,000 Ibs. ot milk a year.
J get an inspiration when I go among them, my cows but back
of this success lies the failures of my early struggles. One of
the greatest joys that ever comes to the heart of man is the joy
of conquest. My ancestors were Scotch-Irish, so I inherited
my fighting blood and I tell you every man with manhood likes
the law of battle, but I prefer to turn it against the obstacles in
my way that stand between me and my home, and fight it out
and win. I thank you.

The President :—I want to refer to the matter of member-
ship and I have appointed a number of men who I hope will
urge you to become members, as we need your moral support as -
well as your financial aid. I will add one or two more names
to the membership committee and as I call those names I wish
the gentlemen would step out and get membership cards and

16 Illinois State Dairymen’s Association.

then they can scatter through the audience and take your dollars.
This committee will consist of

Messrs. C. J. Gilkerson, Marengo.
M. S. Campbell, Genoa.
c John Newman, Elgin.
Peo. Andrew Fredericks, Elgin.
ee Mr. Coulter, Marengo.
OO VW Wox Chicago.
E. Sudendorf, Clinton.
F. Michener, Chicago.
Harry Hayes, Chicago.

I want to again call your attention to the banquet tonight.
The ladies have taken a great deal of trouble to make this a nice
affair and I hope you will assist them by your presence. ‘This
afternoon I will appoint one or two other committees. Im-
mediately after this meeting I would like to get the resolution
committee together. I will appoint on that committee: Messrs.
John Newman, Elgin; M. S. Campbell, Genoa; M. Long, Wood-
stock.

President Wiggins not being present the first day did not
read his address but it is here presented and tells of the Associa-
tion’s work for the year as follows:

PRESIDENT’S ADDRESS.
Ladies and Gentlemen :—

Naturally you are expecting me to deliver an address, but
you will have to be satisfied, at this time, with a brief report of
what your officers of this Association have been doing in the
past year.

We were delighted to accept the kind invitation from the
citizens of Marengo to hold our annual meeting in their city.
Every inducement was offered us and the Citizens’ Committee
have been most energetic and liberal in their preparations. And
in behalf of the Dairymen’s Association I wish to thank the
citizens of Marengo most heartily for their hospitality and sin-
cerely hope that the results of the meeting here will be profitable
to them financially, as well as mentally. The eminent men, who

Thirty-fourth Annual Convention. my

will address the audiences at our meetings, I am sure will arouse
enthusiasm and help us all to get a better understanding of the
dairy business.

It is highly important that we dairymen begin to systema-
tize our dairy business. I am satisfied there are too many men
throughout this and neighboring states, who are milking cows,
day after day, struggling along from morning until night trying
to make a living, or a satisfactory profit from these same cows,
without a scratch of the pen toward keeping records of the results
of the returns and the expense of keeping up their herds. As
you have heard me say before, it is highly important that we
consider our cows as individual machines, alive machines, with
individuality, which it is necessary to study carefully each day.
We would not think of entering upon any mercantile business
without some system of bookkeeping. If we were going into
a factory, where we were obliged to operate a number of pieces
of machinery, we would have to know positively the results and
capacity of each individual machine, and we would keep track
of these results in some set form of bookkeeping. How many
farmers know, accurately, how much feed their cows consume
in a year and what it costs per head to feed these same cows?
I feel safe in saying that there are too many dairymen, who feel
that the expense and trouble necessarily undertaken in keeping
individual records of their cows, will not pay. Let me say,
positively, that it does pay; and if you do not think I am right,
try it, yourself. If you do not want to try it, try and get your
boy interested in your cows, so that he will begin to keep records
of the cost of feed and the results at the milk pail.

At our meeting, last year in Joliet, we decided to under-
take quite a number of new features, viz: in the operation of a
dairy train, through the northern part of Illinois; the acquiring
of a larger appropriation for this Association from the Legisla-
ture and the holding of a meeting at the State Fair. J am happy
to say that we have been successful in these three main under-
takings. In March of last year, we operated a dairy train over
the Sante Fe System and within six days talked to many thous-
ands of people. We are constantly hearing of good results from
that train. The Sante Fe people are more than pleased and I
am of the opinion that when the railroads begin to appreciate
the vast results that they can accomplish by the operation of these

78 Illinois State Dairymen’s Association.

trains, with the co-operation of this Association, they will come
to us and ask us to assist them. Your President had the privilege.
of traveling with a dairy train operated by the Experiment
Station of Purdue University of Indiana and the Monon railroad.
I was very much pleased with the interest displayed throughout
the entire route. The State Dairymen’s Association, of Indiana,
assisted in the promotion of this dairy special, and its officers
are very well pleased with the results. I am confident that we
can come in touch with more people, who are anxious for dairy
learning, through the operation of these trains than by any other
system, which we might adopt, of spreading dairy information
and encouragement.

Your Appropriation Committee were successiul in obtain-
ing an increase of $1,000.00 per year over the oll appropriation
of $1,500.00. The members of the Legislature were very much
interested when this Committee appeared before their Finance
Committees and we were asked innumerable questions about
dairying and dairy interests in this state. A great many Asso-
ciations were unable to secure their usual appropriations, but
your Committee, at no time, felt any uneasiness about securing
the increase they asked for. I do not wish to say that it was an
easy thing to secure this increase, but I wish to emphasize the
fact that in our Legislature, we have a great many intelligent
men, who are deeply interested in dairy farming. They see the
commercial side of this branch of farming and are particularly
impressed with the idea that the dairy cow is not a robber of
the soil, and that the farms, which they own or are interested
in will be held at a high state of fertility if they will allow the
dairy cow to mill the crops of their farms.

At our State Fair, last fall, we were especially fortunate
in having the hearty co-operation of Mr. Auten, Supt. of the
Dairy Division. ‘The entire State Board of Agriculture seemed |
to be impressed with the importance of having the State’ Dairy-
men’s Association hold an informal meeting during the State
Fair. Mr. Auten secured for us a large audience tent and erect-
ed a permanent platform. We were treated with every courtesy
and furnished with every convenience, and I arn satisfied that
this Association gained many friends through this State Fair
meeting. I hope you will instruct your officers, for the coming
year, to keep up these State Fair meetings, and I am satisfied

Thirty-fourth Annual Convention. 79

that each year they will grow and become very popular and there-
by of vast benefit to the dairy interests.

I wish, particularly, to speak of the good results achieved
by the display of milk and cream at our State Fair; and I earn-
-estly hope that all bottlers of milk and cream will remember the
next State Fair and have samples of their product on exhibition.

In speaking of Fairs, it is highly proper at this time, it
seems. to me, to urge every dairyman in this state to boost the
next National Dairy Show and interest his neighbors in the out-
come of these fairs, as an educational feature.

Our State Pure Food Commission have accomplished a
great deal within the last year. While this Commission did
not secure the hearty support of the Legislature in its proposed
new bill for proper dairy legislation, the Commissioners were, in
the main, satisfied with the results. The Dairy commissioner
has done wonders in the past twelve months, in the organization
of his department. He is to be particularly congratulated upon
his success in the prosecution of the Oleomargarine cases. The
law regulating the sale and analysis of commercial food stuffs
for live-stock is not properly constructed, so as to warrant a very
active enforcement. I hope that this department will secure the
passage of a much more effective law at the next session of the
Legislature. However, a great deal of work has been carried
out in regard to the concentrated feeds, the manufacturers and
dealers have come to a better understanding of what is required
and wanted of them. It is the duty of every man, who buys
these feeds to see that they are properly stamped, so as to comply
with the present law and to assist in bringing up the standard of
all concentrated feeds. . The price for these feeds is so high that
one must be sure that he is getting as much digestible protein as
he can for the money and he must know that he is not feeding
some worthless trash to his cattle.

At the University of Illinois, last winter, the short course
in Dairy farming was largely attended. ‘Twenty-odd students
passed the examinations in milk testing and your officers have
heard very satisfactorily from a great many of these young men.
I am satisfied that the attendance at the Short Course this winter
will be greatly increased and that it will not be long until these
young men can assist us materially in forming and operating
Test Associations. It is the duty of every dairy farmer to try

80 Illinois State Dairymen’s Association.

to give his sons as much expert dairy knowledge, through the
Experiment Station courses, as it is possible. This is certainly
a day and age of specialization and we cannot afford to over-
look the fact that the successful men in the dairy business are the
men who have had some special University education in the dairy
industry.

I feel that we are sadly deficient in this state in the produc-
tion of dairy heifers from pure bred sires. I know it 1s a great
temptation for a dairyman to buy his cows, fatten them and turn
them off to the butcher. He probably feels that he cannot afford
to raise the heifers, but year by year the supply of profitable
dairy cows is decreasing and if we can use more pure bred sires
and save the heifer calves, the dairy farmers will add to their
bank accounts.

In behalf of the members and officers of this Association, I
wish to extend a hearty welcome to the Buttermakers’ Associa-
tion. We Dairy and Buttermakers are all one and our Associa-
tions should act as a unit. In unity there is always strength,
our interests are one and we all have to depend upon the good
old dairy cow, the foster mother of the world.

At this time, I wish to speak of the earnest effort of your
Secretary. He has been untiring in his devotion to the Asso-
ciation and its interests. He has brought it in close touch with
the public and, I, personally, wish to thank him for his hearty
support. I also wish to thank the Directors of this Association,
who have in the past year been very active and willing to give
much time and energy towards the promotion of the interests of
this Association.

Wednesday Afternoon Session.

Meeting called to order at 1:30 P. M. by President Wiggins.

The Chairman:—As you will see from your programs, we
have an interesting program this afternoon. We will first hear
from Professor Hayden, of the University of Illinois. As you
know, Professor’ Hayden is engaged in work at the experiment
station there and lives with the cows. We will take great pleas-
ure in hearing from him this afternoon. Professor Hayden will
you please open the program? If you have any questions to ask
while Professor Hayden is reading his paper, please put them

Thirty-fourth Annual Convention. =

down on a piece of paper and after he is through ask him those
questions and in that way start some discussion.

A FEEDING DEMONSTRATION.

Professor C. C. Hayden, University of Illinois.

————EEE

‘Mr. Chairman, Ladies.and Gentlemen :—

I have been asked to give you an account of the experiment
conducted at Marengo last winter at Mr. Gilkerson’s place and
I have put this in writing so I can get it before you in a slightly
more coneise form, and if you want to get all the details you
will have to follow me pretty closely because I do not expect to
do much repeating.

I thought I would at the same time give you results of an
experiment carried on at the station, so you can get the benefit
of both of them. ‘This forenoon we heard an excellent talk on
cows from a man whom we all respect, whose reputation we are
free to allow, and if you remember he told you the cow was the
main factor, that it was not a question of feeding but a question
of cows. Much as I respect his opinion and as much as you
respect his opinion you will have to admit there is a great deal
in feeding as well as in cows because if you have a flour mill out
there and take there a wagon load of rye, you are not going to
get good wheat flour, and if you do not bring anything to grind
you will not get anything. Just the same with the cow, you give
a cow a poor product and you get a poor product; if you do not
give her anything you are not going to get anything.

I have been asked to talk to you about a little feeding dem-
onstration carried on at Marengo by the Experiment station.

There is a tendency on the part of a good inany dairymen
to discredit the work done at the experiment station. They say
that it is not done under normal conditions: and that the methods
recommended are not practical. Most people prefer to be shown
that a thing is true rather than to hear about it. A demonstra-
tion goes farther than advice. ‘Though the dairymen of Illinois
have read and heard a great deal from the dairy papers and the
experiment stations, many of them still persist ii feeding their
cows very poor rations. Here is a ration fed by one Illinois

82 Illinois State Dairymen’s Association.

dairyman: four ears of corn and corn stover. Jarge quantities
of timothy hay are still fed though some of our best investigators
tell us that it has little or no value as a food for cattle.

With such thoughts as these in mind the fcllowing demon-
‘stration was planned. The object in this case was to show the
greater value of alfalfa hay compared with timothy hay. We
have advocated the raising of legume crops for roughage and a
supply of protein, but it is difficult to get farmers to take this
advice seriously. ‘They are feeding cows to raise crops rather
than raising crops to feed cows.

For this demonstration a herd situated in the dairy district
was thosen. It consisted of 20 cows, eighteen of which were in
milk during the demonstration. They were kept on the farm and
cared for by the owner, (Charles Gilkerson, Marengo, Il.)

These cows were divided into two lots of nine each, one lot
standing on either side of the barn. No attempt was made to
divide them equally regarding milk flow or period of lactation.
The majority of those in lot I had calved recently or calved dur-
ing the early part of the test. The majority of those in lot II
had been in milk longer (See page 84). Lot I gave more milk
than lot II. The object was not to compare the two lots directly,
but to compare the two feeding periods in the same lot, using one
lot as a check against the other. .

It will be noted, as stated above, that some cows did not
calve until after the feeding began. It will also be noted that
the columns in the table showing their production have been
filled in back to the beginning. It does not give a correct average
for the period, but gives an average much more comparable with
the following period, than if only the figures from those in milk
had been taken. We think that you will agree with us that the
differences have been decreased rather than increased by this
method.

Method of Feeding

Throughout the entire demonstration the grain consisted of
corn meal and bran equal parts by bulk, or about 2 7-9 parts of
corn meal to 1 part bran by weight.

During the first period lot I was fed 10 pounds of Hinceley
hay, 18 pounds of grain and 10 pounds of corn stover. During
this same period lot Il was fed 10 pounds of alfalfa hay, 13
pounds of grain and 10 pounds of corn stover. During the last

Thirty-fourth Annual Convention. 83

week of the first period the grain was raised to 14 pounds. At
the end of eight weeks the hay was changed on both lots, lot I
receiving the alfalfa, and lot II the timothy. ‘The grain was
changed to’ 12 pounds and the corn stover remained the same
for both lots. This food was not weighed to each individual
cow but to the lot, then divided nearly equally cr according to
milk flow.

The records were kept for 25 weeks in all: three weeks
before the test started; one week before each period, for the
cows to adjust themselves to the change; and four weeks after
the close of the second period. The preliminary period of feed-
ing was from Nov. 26 to Dec. 17. During this period the rough-
age consisted of corn stover and a mixture of alsike clover and

timothy. | :

3 The first period of eight weeks extended from December
25th to February 18th. The second period of eight weeks ex-
tended from February 25 to April 22nd. The charts on page
184 show that it required about three to four weeks for the cows
to adjust themselves to the change in the ration. The milk flow
increased or decreased very rapidly for that length of time when
a more or less constant flow was maintained. Eight weeks is
a short period for a feeding test, yet at the end of this time the
owner was glad to change the rations, because lot 1 had lost much
in milk flow, in flesh and in general condition. If such a great
change takes place in such a short time, it is easy to see why so
many of the dairy cattle of Illinois come out of the winter in
such poor condition and have a very small milk account to their
credit.

There is much in breeding and in the individuality of the
cow, but there is also much in careful feeding.

The following tables show the weekly production of each
cow and the average for the nine cows in each lot.

Lot No. I.

Week Line

Ending. Lucy. Blue. Black. Lill. Joe. Spot. Black. Star. Molly. Av.
Dee. 3..*203.0 138.5 202.3 240.0 220.0 210.0 197.5 250.0 218.0 215.5
Dec. 10.203.0 205.9 203.7 240.0 220.0 210.0 194.2 250.0 218.0 216.1
Dec. 17.208.1 204.7 206.5 240.0 220.0 210.0 188.6 *251.5 218.0 215.9
Dee. 24..198.3 192.7 207.6 240.0 215.0 208.0 180.8 248.2 *218.6 212.1
Dee. 31.192.2 191.6 206.0 240.0 210.0 200.0 177.38 285.2 198.3 205.4

84

Jan.
Jan.
Jan.
Jan.
Feb.
Feb.
Feb.
Feb.

Mar.
Mar.
Mar.
Mar.

Apr.
Apr.
Apr.
Apr.
Apr.
May
May
May

Illinois State Dairymen’s Association.

WA Tey ote 0
14.168.8 172.3
PiletO3 atk 007
28..169.5 180.8
Aaelgea elel2
11..174.2 180.5
18..179.3 184.6
25..186.5 188.6
4..192.2 205.0
11-1987. 212
18.202.5 204.5
25.206.6 209.9
1..198.8 208.4
Be 2018) 200s
15.200.3 196.8
DD XOOM AVSZ
29..205.3 211.9
6..206.8 221.5
13.204.3 211.0
20.205.8 212.9

*Record started.

Week
Ending Brindle Goldie Belle

Dec.
Dec.
Dec.
Dec.
Dec.
Jan.
Jan.
Jan.
Jan.
Feb.
Feb.
Feb.
Feb.

Mar.
Mar.
Mar.
Mar.

Apr.
Apr.
Apr.
Apr.
Apr.
May
May
May

3 t49.2 230.0
10.151.2 237.7
17.154.6 237.7
24.165.2 237.7
31.162.1 237.7
scien y Zell
14.156.7 237.7
20 166 2300
28. .169.3 *237.7
4..145.6 237.7
11.158.1 264.5
18.161.4 289.6
25.158.0 267.6
4..147.8 233.3
11.139.6 219.5
18.137.0 221.3
25.134.4 210.2
1..135.5 196.5
Seo Mob IE Issas
15.129.7 176.8
22.123.8 173.8
29.136.4 188.7
6..160.0 228.3
13.177.4 233.7
20.164.6 235.8

*Record started.

179.4 240.0 *220.6
180.0 *234.8

WUSiL al
186.9
189.0
189.6
189.5
190.1
199.6
200.5
202.0
200.8
194.8
195.7
194.6
189.2
194.5
186.0
174.1
175.4

195.9
OS
204.3
213.2
214.5
218.0
219.1
214.6
223.8
224.8
221.3
221.4
208.0
185.2
168.1
Gea)
164.1
164.2
148.9
158.4
152.5
168.7
188.7
189.2
189.8

228.3
221.8
209.8
212.7
229.9
231.0
231.8
247.4
243.0
243.7
239.1
234.9
240.5
229.0
230.4
239.7
249.9
251.8

Lot No. II.

Maud Pet

111.0
120.5
121.5
123.6
127.6
122.6
126.7
126.6
128.9
124.6
129.5
136.4
130.9
115.7
112.2
105.2

79.6

59.2

87.3

82.7

75.7

88.1

98.1
114.4
121.1

199.0
205.2
203.7

198.0
194.0
192.0
189.0

204.1 *185.0

189.1
194.5
203.2
207.3
215.5
220.9
224.7
220.7
201.6
204.9
229.0

187.3
199.4
199.6
215.3
Pag) Tl
220.8
219.9
215.4
216.2
210.0
218.0

155.3 *229.4

165.2
181.8
192.4

153.1
155.1
148.0
158.8
150.8
147.6
154.1
155.8
154.0
145.1
144.0
149.4
149.6
138.6
135.8
139.5
114.9
116.2
117.3
116.2
118.2
128.8
123.4
142.8
133.0

231.4
238.4
232.3

Emma Topsy Eva

178.7
175.7
178.6
184.9
182.4
180.8
182.3
183.8
182.2
184.4
183.3
180.4
174.4
155.5
144.1
153.0
147.9
147.9
143.4
134.4
141.0
153.3
178.0
181.5
172.5

TCO
LST
166.1
167.5
173.2
Tigieaa
168.1
159.6
172.9
181.1
184.4
175.5
170.1
176.5
173.7
174.7
180.9
190.1
194.7
190.7

144.1
149.8
156.4
162.3
159.5
152.2
163.6
162.7
170.2
165.5
170.0
168.2
167.3
150.5
149.4
152.8
156.9
154.4
148.3
149.5
142.6
154.2
165.8
180.4
175.0

195.5
193.2

188.0

197.2
203.3
214.2
212.5
212.4
225.0
233.6
242.1
242.8
239.8
235.0
230.0
225.2
236.9
247.8
238.2
241.5

188.8
195.4
206.1
206.1
206.4
199.0
203.6
206.7
211.2
213.9
216.9
224.8
209.1
189.8
184.2
184.7
186.2
7222
156.8
141.6
133.2
115.1
deen
165.7
159.4

187.3 191.7
197.9 190.4
178.1 187.7
186.6 189.1
176.2 188.4
157.0 186.3
Apert 192.3
181.1 194.6
198.7 205.4
203.2 212.4
186.5 211.8
180.7 211.6
186.1 208.1.
202.9 207.2
202.2 205.8
199.6 205.4
209.5 206.0
207.8 210.7
205.3 210.8
187.9 210.8

Rose Av.
LTO a Tededelesz,
184.6 174.5
189.9. 177.7
191.1 182.8
192.5 182.2
187.8 178.4
192.8 182.1
19S TS sez
194.5 186.0
199.9 182.4
201.8 187.7
206.8 193.1
194.6 184.4
172.2 165.4
162.9. 15s
163.6 158.2
161.9 150.7
159.8 145.1
152.2 141.4
154.3 138.2
152.2 13428
120.0 139.2
187.7 167.1
199.7 176.1
195.8 171.9

Thirty-fourth Annual Convention. 85

Lot I produced 9 per cent more milk during the period fed
alfalfa than during the period fed timothy. The average per
cow for the eight weeks fed alfalfa was 1,667.7 pounds and the
average when fed timothy hay was 1,531.5 pounds. 1,667.7—
1,531=-136.4 pounds difference. 136.4*%9=1,227.6 pounds the
loss for the entire lot while fed timothy. ;

Lot II produced 23.8 per cent more milk while fed alfalfa
than while fed timothy. The average per cow for the eight
weeks fed alfalfa was 1,475.1 pounds and for the eight weeks
fed timothy was 1,191.1 pounds. 1,475.1—1,191.1=284.0 the
difference, or loss by feeding timothy. 284.0%9=2,556 loss for
mmenentine lot.

Assuming that this difference would be continued during
the entire feeding season of about 6 months, or 25 weeks, the
loss for lot I would be 3,836.2+7,987.5=11,823.% pounds or the
loss for 18 cows during the feeding season. 11,823.7+100=
118.24*$1.30=$153.71. This may represent the loss by feed-
ing timothy hay, or profit by feeding alfalfa hay.

Wemmcenetine tm another way. Ihe difference in lot I tor
the eight weeks was 1,227.6 pounds. This at $1.30 per hundred
would be wortn $15.95. Ihe difference in lot II for the eight
weeks was 2,556.0 pounds. This at $1.30 per one hundred
pounds equals $33.22. $33.22+$15.95=$49.17, the difference in
eight weeks for 18 cows. About 5 tons of hay were fed during
this period. $49.18-5—$9.83 the difference in the value of the
hay per ton for milk production, when milk is worth $1.30 per
hundred pounds. If the milk were worth $1.90 per hundred
the difference in the value of the hay would be $7.56. With
another herd of cows these figures might be either larger or
smaller.

$153.71, the gain by feeding alfalfa over timothy in this
Case is equal to 6 per cent interest on $2,573.00. That would be
6 per cent interest on the money invested in 51 cows at $50.00
each.

The great objection raised by farmers is that they can not
faisevalalia. They have not yet tried thoroughly. If alfalfa
can be successfully grown in southern and central Illinois and
also in southern Wisconsin and cannot be grown in northern
Illinois, it is not a question of climate but of soil conditions which
eam be remedied. li alfalfa can not be grown, grow clover,

86 Illinois State Dairymen’s Association.

either red or alsike. If these cannot be succesfully grown, grow
soja beans or cow peas. ‘There are few if any sections in Illinois
where none of these crops can be grown.

If three tons of alfalfa can be raised per acre and two tons
of timothy and if timothy is worth $12.00 per ton, then one
acre of alfalfa is worth $41.49 more than an acre of timothy
when milk is worth $1.80 per hundred and $34.68 when milk
is worth $1.00 per hundred, if fed with corn stover, corn meal
and bran. ~

$153.71, the difference in profit on the 18 cows would at.
present prices buy enough fancy alfalfa seed to sow 54.9 acres
at the rate of 20 pounds per acre.

Besides the greater returns in milk when a legume hay is
fed, the conditions of the cow counts for much. At thevend or?
each period the cows in the lot fed timothy were in poor condi-
tion. They had lost much flesh, the hair was rough and they
_ were otherwise in poor physical condition.

A number of the timothy fed cows were off feed more or
less at different times. ‘This did not occur with those getting
alfalfa. eine

Those receiving alfalfa showed two or three slight cases of
garget, probably due to heavier milk flow.

CONCLUSIONS.

1. In this case alfalfa hay was worth $9.83 more per ton
than timothy.

2. If milk had been worth $1.00 per hundred pounds, alfal-
fa would have been worth $7.56 per ton more than timothy.

3. Cows fed alfalfa keep in much better physical condition.
4. No one can afford to feed timothy hay to dairy cattle.

5. The superiority of legume roughage warrants great
effort in its production.

I want to call your attention to another experiment conduct-
ed at the station. The dairyman who grows the crops which he
can grow easiest has no right to complain if his cows do not
yield maximum returns when fed these crops. He may be sure
that his cows are working on the same plan that he is. They
are doing their work the easiest way and if he is careless in their
treatment they will give his returns accordingly.

Thirty-fourth Annual Convention. . 87

The facts given in the following pages are taken from an
experiment planned for a different purpose, yet they serve as a
good example of the difference between a poor ration (no poorer
than fed on many farms) and a moderately good though not ideal
ration.

Twenty cows were taken and divided into two lots of ten
each. Later one from each lot was dropped leaving nine in each
lot. ‘They were treated alike except as to food.

The two lots of cows divided as nearly equal as possible
with regard to milk flow, persistency, etc. The difference in the
milk flow for the week previous to starting the experiment was
11.7 pounds or 1.8 pounds per cow per day. ‘This difference
_ was in favor of lot I. On the other hand there was a difference
in fat production in favor lot II. In other words while on the
same feed lot I produced a little more milk and lot II a little
more fat. Ordinarily we would expect the cows giving the larger
amount of milk to fall off more rapidly but this was not the case
as will be seen later.

The two lots were started on these rations jane 1906:
and continued until April 10, 1906, a period of little over 18
weeks. The rations fed previous to this consisted of good clover
_ hay, silage and grain (corn meal, bran and gluten feed). -

The ration fed lot I was as follows: grain (2% parts corn
meal and 3% parts gluten feed) silage and clover hay. ‘These
were fed as nearly as practical in the following proportions: 8
pounds grain. 380 pounds of silage and 8 pounds of hay. This
ration has a nutritive ratio of 1 to 66.

The ration fed lot II was as follows: grain (corn meal),
silage, timothy hay 5 pounds and clover hay 3 pounds. It might
be argued that corn meal is too heavy a feed. To avoid this
effect it was mixed with the silage. It was found necessary in
this case to change the proportions somewhat in the case of in-
dividual cows. The nutritive ratio is of this ration 1 to 11.
There is a wide difference between the protein contents of the
two rations. Note that ration No. I was made up of corn pro-
ducts and clover hay and that ration No. Il was made of corn
_ products, clover and timothy hay. Both lots fell off as soon as
changed to the new rations, but lot II fell off much more rapidly
than lot I (see charts).

88 Illinois State Dairymen’s Association.

It was practically impossible to induce the cows in lot II to
consume enough food to supply protein enough for large quan-
tities of milk. We find just such conditions on many farms.
When we ask how the cows are fed, we get the reply that they
are getting all they will eat. This is often true but they are
feeding a ration not relished by the animals or one which does
not keep them in good condition, and they cannot expect them to
consume large quantities and make profitable returns. Timothy
is not palatable and these cows could not be induced to eat large
quantities of it. It was cut and mixed with clover yet they
would manage to clean up the clover and leave much of the
timothy.

Lot I consumed larger quantities of food and with greater
relish. Their hay was more palatable, but ordinarily they are
not especially fond of gluten feed. ‘The fact is that their ration
was not much more palatable on the whole but better balaned
and they were consequently in better physical condition. Both
lots were given all they would consume, yet lot I, as stated above
consumed more food, consequently more nutriments and made
cows in lot I off feed, but in lot II frequently some cow was
better use of the nutriments onsumed. Seldom were any of the
off feed and at times more than one.

At the end of the 18 weeks, all the cows in lot I were in good
condition. Those in lot I] were in very poor condition. They
ran down in flesh rapidly from the beginning and about April 1st
we seriously onsidered changing their rations and terminating
the experiment.

Thurty-fourth Annual Convention. 89.

LOT I.

Amount of Milk Produced Per Cow Per Week and Average.

Date. No.1 No.2 No.3 No.4 No.5 No.6 No.7 No.8 No.9 = Av.
1906. ;

Dec.31 *289.2 242.9 199.6 264.0 316.4 235.0 284.0 320.4 238.2 264.96
ites oo east S95. 267.5 295.0 243.6 264.8 338.7 226.7 257.31
,Jan. 14 219.6 237.9 178.3 272.4 288.6 236.9 248.2 316.6 201.1 243.28
amen ieta0e0 259 8181.6 2oi-d 302.3 215.7 2517 314.8 -205.8 244.97
Jan. 28 237.9 246.4 193.0 255.0 310.6 2383.5 255.1 $822.2 205.3 251.0
Feb. 4 246.3 250.0 188.3 251.8 308.2 242.1 255.6 321.6 207.7 252.4
Feb. 11 2438.7 2382.2 182.1 250.8 298.7 245.9 243.5 322.6 210.2 247.18
Feb. 18 242.0 238.8 182.6 257.9 309.1 235.0 250.1 3829.5 208.8 250.42
Feb. 25 243.9 236.2 188.3 255.3 306.9 245.38 246.6 321.7 211.7 250.65
Mar. 4 223.8 237.7 182.6 255.8 305.2 246.6 234.2 302.0 210.8 244.96
Mar 112063 220-57 171.0 247.4 287.1 246.5 238.38 293.3 210.7 235.7
Mar. 18 180: © 224.6 173.7 233.9 252.2 229.5 226.8 275.0 195.1 221.21
Mar. 25 191.2 220.7 168.0 229.4 257.9 223.3 219.1 275.4 201.6 220.73
Apr. 1 206.1 226.0 166.6 233.9 265.5 221.1 219.6 265.0 196.8 222.28
Apr. 8 204.9 225.4 160.5 235.4 255.4 229.5 223.1 206.9 188.2 221.03
Apr. 15 202.4 213.1 156.1. 230.1 252.1 229.1 219.0 263.8 196.1 217.97
Apr. 22 208.6 216.8 166.2 231.3 246.5 231.2 222.9 256.9 195.7 219.56
Apr. 29 194.8 226.6 151.8 2238.6 224.3 225.2 216.5 256.4 197.1 212.86
May 6 202-9 228.4 151.2 216.3 212.8 229.38 218.7 249.8 196.5 211.75
5 days 142.8 162.6 105.2 157.7 158.2 160.7 151.11 180.9 140.6 147.53
Total 4083.1 4317.2 3242.6 4552.6 5136.6 4370.0 4404.9 5473.1 3806.5 4372.9

LOT Ill.
Amount of Milk Produced Per Cow Per Week and Average.

Date. No.1 No.2 No.8 No.4 No.5 No.6 No.7 No.8 No.9 Av.
1906.

Decal *177.6 184.2 348.0 351.0 329.4 297.8 186.5. 213.7 191.7 253.26
Jan. 7 149.6 160.8 300.0 273.0 283.9 259.9 162.3 179.3 178.8 216.40
Jan. 14 137.3 144.9 268.2 253.0 267.4 252.2 149.2 170.8 168.9 201.32
aero 2eleea2ale 267.9 246.9 259.7 225.2 150.5 164.4 162.1 193.96
Jan. 28. 127.0 126.8 252.9 228.2 245.5 218.4 130.4 165.0 158.7 183.65
Feb. 4 123.8 1380.2 241.2 216.0 240.7 208.5 130.5 141.8 148.4 175.67
Hew le 2053 e289 241.7 198.5 224.9 2041 132.2 941.5 142.0 170.34
HMenwelswIG.2 = tt220° 228.1 180.3 210.3 186.5 13956 136.2 130.7 157.97
Hebe Zom Oo seed Ab 9220.0 U8l.5 9217.38 179.5 141.7 148.6 _134:9 163.01
Mar. 47 99:8 124.9 221.7 179.5 .208:3 175.7 139.0. 134.2 1380.3 157.04
Mar. 11 10078 123.1 215.2 181.4 198.0 157.6 138.6 137.4 129.9 153.55
Matas Ides Se, 191-9 165.5 187.1- 159.2 12855 128.8 114.9 143.91
Mar. 25: 91.8 121.0 198.0 164.2 181.6 163.6 131.1 129.9 112.4 143.73
Ai Ass 193.15 154.5 182.7 145.2 126.38 128.2 120.9 14016
mE so Jo.2 123, 199.9 164.5 184.9 145.5 128.4 134.2 133.9 145.27
EOS O bad S 192.6. 156.6 176.1 134.8) 121.3 130:7 1115.5. 1387-387
Mie Ore IO 1894 13> 177.1 132.2) 123.9 132.1 1226 138.00
ieae2 9) ois 199.6 183.2 62.4 171.6 136.2 121.0 126.1 120.2 136.9
MeieoneGa.S LOO) 184.2 154.0 173.1 137.6 “120.5 1218-2 117.4 134.95
Paayisn onde. 69:0 ~ 126.4 100.2. 121.3 - 95:7 79.8 68.9 80.5 - 93.83
Total 2009.1 2330.5 4122.7 3513.7 3910.4 3317.6 2486.8 2616.3 2522.9 2984.93

90

Date.
1906.

Dec.

Jan. .

Jan.
Jan.
Jan.
Feb.
Feb.
Feb.
Feb.
Mar.
Mar.

Mar..

Mar.
Apr.
Apr.
Apr.
Apr.
Apr.
May

6

5 days
Total 130.97 118.738 119.79 136.58 151.14 153.53 151.28 172.58 122:40 14009
*Initial week.

Illinois State Dairymen’s Association.

LOT I.

Amount of Butter-Fat Per Cow Per Week and Average.
No.1 No.2 No.3 No.4 No.5

#983
9.73
Ad
7.80
7.85
7.88
7.81
7.74
7.39
6.94
6.57
5.92
6.31
645
6.14
6.07
6.51
6.02
6.09
4.28

6.60
6.56
5.39
6.48
7.14
7.02
6.78
6.72
6.41
6.21
6.50
6.54
6.40
6.17
5.85
5.45
6.05
6.34
5.71
4.31

7.39

(Ee

6.77
6.96
7.14
6.97
5.71
6.43
6.73
6.73
6.47
6.45
6.50
6.36
6.09
6.05
6.15
5.18
5.09
3.72

8.19
8.03
6.95

Geile
6.83
6.21
4.57

9.81
8.86
7.51
8.16
8.39
8.31
8.06
8.56
8.59
8.81

9.30

7.89
7299
8.00

7.66 —

7.56
7.39
8.40
7.02
4.68

No. 6

8.13
9.26
8.06
7.55
8.18
8.23
8.99
8.30
8.55
9.26
8.73
8.42
7.88
7.93

780)

8.24
6.70
8.02

Cie

5.46

No.7 No.8
9.387 10.59
8.24 10.84
7.46 9.50
8.56 9.45
8.47 10.31
8.69 9.99
8.49 10.27
8.382 10.26
8.95. 9596
8.36") S92
8.38 9.64
8.13 9.07
8.07 9.09
TAZ) Sot
8.09 8.54
7.93 8.44
8.05 8.22
TO pegs
7.43 7.49
5.13 Vonks

No. 9

7.70
7.26

6.04

6.38
6.58
6.02
6.46
6.48
6.56
6.70
7.15
6.83
6.45
6.91
6.39
6.47
6.46
6.90
6.09
4.36

LOT. Il.
Amount of Fat Produced Per Cow Per Week and Average.

Date. No.1 No.2 No.3 No.4 No.5 No.6 No.7 No.8 No.9
1906.

Dee: 31.*7.81 6.65 10.44 10.90 10.53. 213%). 67:27 Serer
Jan. 7 8:38 6:59: 7.69. © 7:64 ...9:08 - 9:09 9 36.65) hae 0 een
Jan. 14 6:03 °° 4:65 °° 7:23 6.58. (T.76° | 744" 1b 53 OeGee eae
Jan.21 5.85 — 4.76. 6.95 5.91 » 7.54 7 (6.75 0 SA Geo uaeaes
Jan.: 285.72 » 4:45 > 733. 9 6.14 © 6:87 | 6154 1 4l5ie Ge
Feb: 4°. 529. 456. 6.74 . 4:53. 6.74 ) 4:79" 4:69) > 420 See aes
Feb. 11. 5:05» 14.38. (6.97 5.27. GAY -SibT. 94576. VEeSUG le
Feb: 18. 4.47 . 3.92 .- 6155 4.72 . 6AL. b06) . 4.854 B60 aes
Reb) 25° 4:61 ..4.40 . 00%) 4:71 >> Gall: © (4:54 b.4 Seas
Mar. 4°°4.19 4.52" 6.24..-4.56° 6.48 4.67" 5102 Sei eee
Mar. 11 4.32) 4:77... 6:24 9 °4.87.:5. 5.94 4:57 | 5i22> | Sa Geo
Mar. 18:4.05° 4:43 5/400 4.56) 5:77). 415) A388) Ss ae
Mar. 25 4.18 4.79 5.71 473 5.94 > 4.76) >= 509 oS: 6 an
Apr. 13.92. 4:33 5.29. 4.21 556. (St82 ) 496.) S20 ees
Apr.8. 4.38) 0 4.438: 40° 4:58. 0bu15 4222 AG tb eee
Apr:).15.) 3.81.) 4.39). ° 5:20) \).423) 95.59" 456 469) Set oe
Apr: 22 3.96.) 4.40) 4:92. 4.34) 15:50) (S270) S428) shore Omnis
Apr. 29. 3.85 (4:54...0°4.76 44440) O49 \ 867. 11459) os Zoe
May 6 3.94) 408) 4A8°) 4970 oY 426 On 435 a0 een
5 days « 2:82) 2.62" (8.445 286) 43-9 =P StO0L 2299) a Oa amen
Total 88.382 85.11 112.65 938.14 117.32 94.39

*Initial week.

92.57 195.35 108.40

AV.

8.62
8.49
7.23
7.64
7.96
7.92
7.89
7.80
7.80
7.84 |
7.81
7.50
7.33
(heabyl
7.05
7.06
6.96
7.09
6.71
4.48

AV.

9.27
THE
6.57
6.24
6.09
5.36
5.47
5.16
5.13
5.15
5.20
4.93
ile
4.75
4.89
4.62
4.65
4.64
4.58
3.21
orks

Thirty-fourth Annual Convention. of

The total milk produced by lot I was 39.386.4 pounds and that
produced by lot II was 26,830.0 pounds. 39,836.4-26,830.0—
12,556.4 pounds the total difference in the amount of milk pro-
duced by the two lots.

If the initial difference of 11.7 pounds per cow per week,
had been carried through the entire period it would have amount-
ed to 1,995.4 pounds. This sum taken from 12,556.4 pounds
equals 10,561.0 pounds or the difference due to teed.

If milk were worth $1.00 per hundred pounds this would
mean a loss of $105.61 or $11.73 per cow. If the 18 cows had
been fed the poor ration the loss would have been $211.14.

This would purchase 21 tons of clover hay at $10.00 per
ton. 21 tons of clover hay would be 18.5 lbs. per cow per day
for the entire time, which is much more than either lot received.

There was also a great difference in the fat produced. Lot
I produced 1,257 pounds of fat and lot IIL produced 897.22
pounds, a difference of 359.7 pounds.

As stated previously lot I consumed more food and made

better use of the food consumed. The following figures are
based on Henry’s table for digestible nutriments. The total
digestible nutriments consumed by lot I was 19,425.93 pounds.
.493 pounds of nutriments were required to produce one pound of
milk. Lot II consumed 17,319.3 pounds of digestible nutriments
or .645 pounds for every pound of milk produced. Lot I con-
sumed 12 per cent more nutriments and made 30 per cent better
use of the nutriments consumed.
: There are at least two reasons why lot I consumed more.
Ist, their ration was a little more palatable. 2nd, the better phy-
sical condition due to difference in the rations. The timothy hay
seemed to be one of the greatest disturbing factors. It was
practically impossible to.get these cows to consume moderately
large quantities of it. There was no difficulty in getting them to
take the corn meal and silage with clover hay. This illustrates
again the fact, that timothy hay is of little value as feed for dairy
cattle and that the legume (clover, alfalfa, cowpeas, etc.) are
valuable. |

CONCLUSIONS.

The above figures show that yuantity can not be made to
take the place of quality in the ration.

92 Illinois State Dairymen’s Association.

A ration not properly balanced tends to bring about a poor
physical condition.

A cow in poor physical condition can not consume large
quantities of food nor can she make the best use of food con-
suemd.

Much depends upon the kind and quality of roughage used.

DISCUSSION.

©O.—How were the cows watered during the winter? Were
they allowed to help themselves to all the water they wanted?

A.—They were turned out to water twice daily and the water
was reasonably warm every time. They were allowed to go
to the trough and drink what they wanted. It seemed evident
that those given alfalfa drank more water than those given the
timothy. :

©.—Were they salted every day?

A.—They were salted every day.

©.—Were they salted in the feed or allowed to have what
they wanted?

A.—The salt was fed with the grain, the same amount to
every cow.

Q.—What is the difference in the cost of the two rations?

A.—TI have not figured that up, Mr. Mason, but the timothy
hay we valued at the same price as clover hay. The ensilage
would be the same in both cases. All the extra cost would proba-
bly be the difference between the cost of corn meal and the cost
of gluten feed, and we paid $20 for corn meal and $23 for gluten
meal.

Q. When did you buy your gluten feed at that price?

A. Over a year ago. Gluten feed now is about $27 a ton.

‘The President :—This is an important subject, one that we
are all interested in. It seems to me we ought to have more
discussion on the feed, or a few more questions at any rate. You
can find no better authority than Professor Hayden.

Q.—Does a person get the same results by feeding alfalfa
meal as hay?

A.—We have not tried alfalfa meal, but if it 1s good alfalfa
meal, what alfalfa meal should be, you will get the sme results
but you pay more for alfalfa meal than straight alfalfa. ‘They

Thirty-fourth Annual Convention. 93

do not grind it for nothing and put it up in bags. That question
of growing alfalfa might be discussed here if you have the time
and wish to do so.

Mr. Gregg :—I did not want to discount the value of feeding
but the point I tried to make was that it was very difficult to
feed quality into an animal. First breed then feed, and your
feeding system is the same as we follow at home.

Mr. Long :—This question of raising alfalfa, it seems to me,
iS an important one and if we have time I think it would be well
to take it up for a while. I would like to ask where Mr. Gil-
kerson got his alfalfa?

Prof. Hayden :—In this case we shipped the alfalfa to Mr.
Gilkerson for the purpose. It was not raised here, we shipped
it in and fed it against good timothy hay. ,

O.—What was the amount of protein you fed those cows?

Prof. Hayden :—I cannot give you that without figuring it ©
out, and I did not do that here. I figured it at home but cannot
remember what it was. The difference in protein would be the
difference between timothy and alfalfa hay.

Mr. Campbell :—What does alfalfa hay cost laid down here?

Prof. Hayden:—Last year it cost us $19.50 per ton laid
down here.

Mr. Campbell:—Can the ordinary dairyman buy it at that
| price?

Mr. Hayden:—I am not advocating that you buy alfalfa,
that is not the point I want to make. You can raise clover hay
if you cannot raise alfalfa.

Mr. Campbell :—We can raise alfalfa here as well as it can
be raised in any other country.

Prof. Haydén:—Mr. Boyce down here has been raising
alfalfa on his place for fifteen years. If that will grow there
why cannot you grow it?

Member :—I saw some alfalfa in the North end of the coun-
ty, if some one here can tell us about that.

Prof. Hayden :—Can anyone who has grown any say some-
. thing about it?

Member :—I have grown it two years successfully.

Mr. Campbell:—I have raised it successfully but do not
happen to live in this county. I live over the line in another
county.

94 Illinois State Dairymen’s Association.

Member :—I have raised alfalfa for six years.

Member :—Let the gentleman tell us how he started his
alfalfa. Jam referring to the man that has been successful with
it for six years.

Member :—The main ine I did was to get the soil in
proper condition, free from weeds, get a good seed bed. It isa
hard thing to start here and as a general thing the people plant
a little soon, the soil needs time; it needs preparing. The ground
should be cultivated and carefully freed from weeds before alfal-
fa is sown and after that I think there will be no difficulty.

©.—Do you use lime?

A.—I did on a portion, and on that part on which I did not
use lime I did not get as good stand or as good yield as where
I used the lime. I think the difference in the stand and yield
was on account of the lime. I sowed mine without a nurse
crop and sowed 20 lbs. to the acre. The first year I cut 1,800
Ibs. to the acre, I cut it three times and gathered my crop each
time. ‘The first crop was hardly “eon the gainers bat.
gathered it.

Mr. Long—I can tell you how I did with my alfalfa. I
sowed my alfalfa with barley, sowing the barley rather late, and
I cut the barley and sowed it on the land prepared just as | would
on land prepared to sow clover. I got a fairly good stand,
worked it two or three years and got a good crop three times.
One winter it badly winter-killed, that is it did not entirely
winter kill but was killed to some extent and ! had a man to
plow it up, but this year we got a good crop again.

I believe we can grow alfalfa in this county wherever we
can grow clover, and people get discouraged trying to grow
clover sometimes. I believe that alfalfa will grow on most of
the soil in this county; there may be places where we cannot grow
clover successfully in Illinois, and there are possibly fields on
my farm where I could not grow alfalfa, there are fields where |
would not attempt to grow it when I can raise good corn. I see
no reason why any man who will persist in trying cannot grow
alfalfa in this county. |

Prof. Hayden:—If he cannot grow alfalfa he can grow
clover or soij beans. Jet me tell what success we have had at
the station. ‘The first year we sowed it early in the Spring, did
not get anything; it appeared to come up and started fairly well

Thirty-fourth Annual Convention. -

up in the Spring but the grass got the better of it. We clipped
the grass several times during the summer and the next Spring
plowed up all but one little spot on top of a hill close to a tree.
You had better sow the high land, do not sow the low land where
you have water level near the surface. The next year we sowed
that again and we got a little better result, got a fairly good stand
iiamimeat.| What year we sowed ten acres, Ihe next, year we
sowed five acres on a different plan, plowed the ground early in
the Spring,:then disced and harrowed the ground to kill the
weeds, gave them time to germinate and went over them again.
That year we sowed about the middle of June and got an excel-
lent stand; the next year we did the same thing but I think we
sowed the fourth of July in this case and we got a good stand.
Last Spring we disced the soil carefully and about the of July
we had that soil in as nearly a perfect condition as we could get
it; we sowed 20 lbs. to the acre and we had a fine stand. Last
Fall it got up quite high but we did not cut it; it was on a special
piece of ground where we wanted to keep a good stand. We
let it go and so we have twenty acres of good stand of alfalfa.
The first year on the first ten acres we got three or four tons to
the acre; the next year we got over six tons of dry hay to the
“acre. Compare that to your timothy hay. Last year we only
got about four tons because the season was colder and much more
moist with us and that was not favorable to alfalfa. Now that
is our best method, not use a nurse crop but keep the weeds down
until later in the season and then sow your alfalfa. We always
inoculate the soil, and you can use soil from the place where this
sweet clover has grown but be careful to take off the top so as
not to get too much sweet clover seed. It seems the same bacteria
which work on sweet clover on alfalfa.

O.—If you had a poor stand of alfalfa would yee disc it or
plow all the rest of the alfalfa?

Professor Hayden:—Last year I told you one piece was
partly froze out. We went on that with a disc, it happened to
be a loose piece of ground. We disced it over several times and
sowed it again, but when we got through discing there was not .
much of the old alfalfa left, but we got a good staad on that field.

Mr. Campbell:—How often do you manure your alfalfa
field?

36 Illinois State Dairymen’s Association.

Prof. Hayden:—We give it a good oating to start with
before we put it in alfalfa. We have no definite rule as to how
often we manure it. We top dressed it a little last year and ex-
pect to again this year.

Mr. Campbell:—I think the great trouble is that farmers
undertake to raise alfalfa on land that would not raise an um-
brella in seven years, and consequently they have no success with
it) Wie have’ te have ach land) tor altaltas

Prof. Hayden:—A good crop of alfalfa will give you about
as much nutriments as you will get from a piece of corn, so you |
have to have ground that will produce good corn 1f you want to
produce alfalfa.

Member :—I would like to ask if it is profitable to use phos-
phate in connection with the lime?

Prof. Hayden:—I cannot say as to your section, as that
varies in different sections. Perhaps someone else can answer
that question better-than I. It strikes me we have phosphate
enough here to grow alfalfa if you get your soil inoculated and
in good condition and use enough lime to neutralize the acidity.
I do not know whether your section is deficient in phosphate
or not.

Member :—The better way is for each one to experiment for
himself, because two fields adjoining would not be in the same
condition.

The President:—I am sorry to stop this interesting dis-
cussion, but we have two other numbers on the program by very
distinguished gentlemen and quite a number of questions will
undoubtedly come up then.

It seems to me there are hardly enough yellow badges in the
audience. You can get these badges at the secretary’s desk. For
the good of the cause I wish you would all join the association.

I hardly need introduce our next speaker, Professor Van
Pelt, whom you all doubtless know by reputation. Mr. Van
Pelt was with the Jersey herd at the St. Louis exposition. He
has been prominent in our dairy werk and we have learned to
accept his statements as very reliable. He is certainly.a man who
knows what he speaks and is an excellent writer. I take pleasure
in presenting to you Professor Hugh Van Pelt, ct Ames, lowa,
who will speak to us on calf rearing.

THE LIBRARY
OF THE
UNIVERSITY QF ILLAMOIS

‘Sul@4J 23215 2OG) }€ SUIa}S}OH Buluulm eZldd

_ Thirty-fourth Annual Convention. 97

CALF BREEDING.

Prof. Hugh G. Van Pelt, Ames, lowa.

Mr. President, Ladies and Gentlemen :

It gives me pleasure to be here and address you at this meet-
ing, for different reasons. In the first place I always like to
address people that I can praise and I want to congratulate you
in Illinois because of the fact that you are doing things from the
dairy cow standpoint. You are working through your legisla-
ture in such a manner that you are getting appropriations and
means with which your experiment station can work out just
such things, as Professor Hayden has just told you. In the
second place, I want to say that I very seldom attend a dairy
meeting, either in Eastern states or Western states but I hear the
Elgin district spoken of; it is so common that it is becoming the
rule to hear of your methods at other state meetings as methods
which are good for them to follow, and I am glad to be here to
learn more of your methods and to learn how vou do things.
- However, even with the methods that you do practice there are
undoubtedly things that can be improved upon, ore of these [ am
told is to find some other manner for keeping up your dairy herds,
for producing your dairy cows. .

We must all bear in mind the fact that in the last few years
conditions have changed radically, conditions are always chang-
ing. Today you men know that you do not have the same con-
ditions that you had ten or fifteen years ago. About that time it
was that you began to practice the buying of dairy cows on the
market or wherever they could be found, putting them into your
herds and milking them for the profitable portion of one period
of lactation, fattening them up and selling them tor beef. Very
likely at that time and in the time between then and now that
was the most profitable and advisable thing to d«, but there is a
great question at the present time whether it is the way to main-
tain your dairy herds, and I doubt very much !:f it is. If you
look over Professor Frazier’s works you will find he has figured
out very carefully and accurately for you that by the use of a
good sire you can make an improvement on a cow’s daughter of
$322.79 for her period of usefulness of six years. That means

£3 Illinois State Dairymen’s Association. |

something to you. If you can produce a cow that is worth
$32.79 more than her mother you-cannot afford to try and buy
a cOW, paying a large price for her, and find she is not equal to
the calf’s mother in many instances.

There are very many other reasons why buying cows to
maintain the dairy herd is not advisable. One of these is lack
of uniformity in your herds and as you go on with your work
for a life time at the end of your life you have no better herd than |
when you started with it, notwithstanding that yo have learned
to select better cows than you did on the start, you have gained
experience in selecting cows, at the same time ycu will find that
the dairy cows being milked in the United States have increased
from twelve millions to over twenty millions. In other words,
we are milking 60 per cent more cows in the United States at
the present time than we were 25 or 26 years ago. ‘That means
there is a demand for good dairy cows. Mr. Gregg said you
were buying cows from men in the West and they did not know
any more or as much as you people here and as a consequence he
said you were getting the product of their ignorance. ‘That is
where you are putting the dairy herds in Illinois when you buy
from a man in the West, you are putting into your herds the
product of his ignorance. I like that expression of Mr. Gregg’s
very much, because it is a fact.

I do not wish to take up too much of your time in trying to
illustrate the importance of some other method of producing
your, dairy cows, yet I am satisfied this is an impertant point and
you know it. You realize, when you buy a cow and pay $40 to
$60, in more instances $60 than $40, that it is a great expense;
you realize that it is very difficult to milk that much profit out of
that cow, especially with the beef market going down, so that
when you get ready to dispose of her you will need to take a lesser
price. I think, taking all these things into consideration, it will
be conceded that the manner in which a man must build up his
dairy herd and keep it maintained is to raise the best heifer
calves from the best cows of his herd. It does not take you very
long to find out which are the best cows in your herd and it does
not take you very long to find out which are the poorest cows in
your herd, and if you are following a business system in your
dairy work, as you should if you are working for dollars and
cents in profit, you will get rid’ of those poor cows and keep your

_Thurty-fourth Annual Convention. 99

good cows, consequently you do not keep the heifers from your
poor cows but from your good ones.

Now if you will bear in mind the lessons you got from Mr.
Gregg this morning about the dairy sire, place at the head of your
herd a good sire, produce good calves from your good cows and
every year you will produce a heifer which in her period of use-
fulness will bring you $32.79 more than her mother. After .
lifetime of breeding what have you in the end? Gentlemen, you
will have something far greater in the line of cows than though
you disposed of your heifer calves, sold them for beef or knocked
them in the head, and continued to buy grade cows that somebody
in the West wished to dispose of. We people in the West are
learning something, we are learning the value of a good cow.
Weare learning too that feeding beef cattle, hogs and other farm
cattle is risky, to say the least. I was talking to a friend of min:
that last year boasted to me he made $10,000 feeding beef cows—
IAsUeweaie vas ai exceptional year.). 1 met him again before
Christmas this year and I asked him how he was getting along
and he said, “I have lost $6,000 of the $10,000 I made last year,
and I have enough cattle so if the price does not change I will
lose $6,000 more, so I will be $2,000 further back than if I did
nothing this year.” That is a fact in many instances.

We are learning the value of a dairy, cow over there. We
are testing cows, the same as you are here, and when we send a
cow over here for you to buy you may consider that cow is one
that has been found unprofitable, because there is a great demand
in the Western states for the cows which you are after, and we
all know that that reason has caused cows to increase in value
from $30 to $50 and $60 apiece.

This matter of supplying cows to the herd is a serious one
and not one for future consideration, it is a matter that must be
considered right now and, as | said a moment ago, the quality of
cows that you will have in ten or fifteen or twenty years there
is something more that you will have, you will have the reputation
of owning good cows, and.if this Elgin district, which has the
name of being the greatest milk producing portion of the United
States, would take on a general line of producing dairy cows, in
the course of twenty-five years, if you work as hard at that as
you have worked at production of milk, I venture the assertion
that you will be the most noted section of the United States as a

100 Illinois State Dairymen’s Association.

district producing dairy cows. That is what made Herfordshire,
England, famous. They started there years ago producing cattle
and stuck to it, and made themselves known throughout the world.
That is what made Percheron, France, famous. They stuck to
breeding Percheron horses. ‘The same in the Islands of Guern--
sey and Jersey, and if you men get intense in the breeding of
dairy calves and raising dairy calves, it is only a course of time
until the Elgin district will not only be spoken of as a great milk
producing center but as a center for the production of good dairy
cows.

Regarding the Rearing of Calves.

There are many drawbacks in raising dairy zaives, especially
in a district like this. In the first place, you will find many dis-
appointments, you will find disappointments in buying dairy cows.
You look at a dairy cow as you see her on the market, select her,
take her home and in many instances you are disappointed. |

She is not the kind of cow you thought you were getting,
turns out to be unprofitable. The same holds true with the dairy
calf in a few instances, even though you retain only the calves
from the most profitable cows, but these disappointments are few.

Probably the worst drawback is the care and attention that
is required in raising calves. Now there is no use in trying to
raise a calf well, to give it a good big barrel, if you do not intend
to give that calf proper care, nourishment and attention. I wish
to say that the time for a man to begin figuring on the calves
that he wishes to carry through to a profitable stage is sometime
even previous to the birth of that individual.

‘We hear a good many breeders of dairy cattle boast of the
persistency with which their cows milk. You hear men boast of
the fact that they have a cow that milked up to the time of fresh-
ening, never went dry. Iam satisfied the man who practices that
system is making a mistake. We must realize the fact that the
young animal and growing animal and different things are made
up of the same food constituents; we must bear in mind the fact
that the last six weeks or two months of the period of gestation,
the calf is making its largest growth, and if we milk the cow per-
sistently she is throwing her food off in one of three directions,
she will either keep up her own bodily strength, supply the young
calf or manufacture her food into milk, and if she manufactures
her food into milk she is either robbing her own Ecdy or the calf,

— Thurty-fourth Annual Convention. aut

and so far we find that where cows are milked persistently up to
the time of freshening the youngster is not strong when born, ©
comes in a weekly condition, susceptible to all the calf diseases,
scours, cholera, etc., that we find among calves; and I want to
say that the difference in the health, strength and vigor of dairy
calves and beef calves is because in the former case we use the
milk bucket and milking machine and rob the calf before it sees
daylight, so I am satisfied the best thing to do is to turn the cow
dry four to six weeks before freshening, and then begin feeding
her at that time with a special purpose.

I have no sympathy whatever with the man that feeds any
animal simply for the purpose of giving that animai food. When
we start to feed anything we should feed with a purpose. If we
are feeding for fat to lay on a steer feed for fat and then bear in
mind the things that make fat are carbohydrates. If you are
feeding for growth of the young animal, whether a pig, calf or
colt, remember there are only two constituents in the feed which
that animal makes use of for the purpose of making growth, and
that is protein and ash. Protein grows muscle, builds up blood,
grows hair, hoofs, bone, etc. Ash enters in to assist in growing
- bone. - Other elements of food never take the place of protein and
ash. The man that feeds carbohydrates at the expense of protein
is making a mistake because he is giving that calf nothing to
grow on, much as you would try to build a brick house out of
wood. He would come as near doing it, but he might try for a
life time and never get his brick house built out of wood. So
when a cow is turned dry, begin feeding not only for the building
up of her strength and power for the next period of lactation, but
bear in mind that you are feeding at the same time an infant and
growing animal. ‘The feed you supply that cow during her rest-
ing period will be paid for a good many times after she freshens
next time. I have found that a cow freshens in a poor, weak,
emaciated condition, tests low and the butter fat content is not
as high as though she were stronger and in better health and con-
dition. She does not give so much milk and the greatest trouble
of all is she will lack persistency. She has not the strength, the
power and energy to go ahead for ten or twelve months and milk
profitably. She declines in the milk flow and it is only a period
of a few months until that cow is milking unprofitably or is dry.
So have the cow in a healthy condition and then she starts off

102 illinois State Dairymen’s Association.

milking with a milk rich in butter fat and also solids not fat.

Then, too, you should bear in mind the fact that the young
animal is made up almost entirely of protein and cartilage tissue.
If you learn that bone, hair, horn and hoofs are built of protein,
- you must be impressed with the fact that what that cow needs is
food rich in protein if she produces the results you desire.

After the calf comes to our barns we have other problems
to solve and I am satisfied the best system of management is to
allow the infant to remain with its mother two or three days.
This is good not only for the calf but for the mother. The pro-
cess of nursing relieves the udder of much of the inflamation
present, especially in young cows, then too the youngster gets the
first milk. After the second or third day it is wise to take the calf
away from the cow. ‘There is no time when it is so easy to teach
the calf to drink as during the second and third days of its life.
After a calf is taken away from its mother, I doubt very much
whether it is policy to try to teach that calf to drink inside of
twelve hours, whether you would accomplish anything more than
to lose your temper and a small portion of your religion, so I
think it is well to wait. When you commence to teach him put
two fingers in his mouth, then he will soon learn how to drink
out of the pail; if you take only one finger it is liable to be five
days before he learns to drink, but with two fingers he will learn
inside of five minutes.

After allowing the calf to have whole milk for probably
the first ten days or two weeks, it can be gradually changed to
skim milk or some other nourishing product that will give the
growth, and for a dairy calf, as soon as it gets to a stage where
it can handle skim milk to the best advantage, it is preferable
to feed skim milk than whole milk. I know a great many
wealthy men in the East would rather see their calves drink
whole milk than skim milk and as a consequence you never
heard of one of those men raising a good calf. At the end of
two weeks the calf should be taking practically all skim milk.
Professor Hayden said, ‘Remember do not ever try to make up
for quality by quantity.’ Do not think because your skim
milk has not the fat that you can overcome that by supplying
a great amount. Jt is a good thie to bear mmuind| never @
feed a calf more than 20 lbs. of skim milk a day. _1 would
rather throw skim milk away than give a calf more than 20 Ibs.

ey

Thirty-fourth Annual Convention. 103.

a day, because when you exceed that you are liable to create
scours or something that is difficult to stop. It is best in start-
ing the calf even on new milk to give it five pounds twice a day
or four pounds three times a day; it is better to feed a young
_ animal three times a day than twice a day. Later there is no
benefit in feeding more than twice a day, then feeding eight or
ten pounds twice a day you will have accomplished the results
you require. .

I have found a good plan,in feeding skim milk to put in
from a teaspoonful to a tablespoonful of soluble blood flour.
In the first place, it prevents and checks scours, which is some-
thing for the dairymen to consider. When I fed blood meal or
blood flour I never knew a case of calf scours to occur. Then
if you have your blood flour analyzed you will find it contains a
large amount of protein and a large amount of mineral matter
in the form of phosphate, which are what you want to grow bone
and muscle, and even then I would not advise feeding a large
amount for that purpose because you have protein and mineral
matter in your skim milk. If you are feeding skim milk and
blood meal it is only a short time until the calves want food stuff
of more solid nature than is advisable to begin feeding the calf.
This time occurs at different periods with different calves.
Some calves begin nibbling at their bedding or some hay that
may lay about the stalls at two weeks old, others at four and
the majority in the neighborhood of six weeks.

‘There should be some alfalfa or clover hay placed in front
of the calves at this time and alfalfa is better than clover, but
I would never put timothy hay before them, if I could sell the
timothy and buy something else rich in protein. It is not advis-
_ able to feed your calves timothy hay but it is advisable to feed
them alfalfa or clover.

At this time you will find the calf will begin eating grain;
probably you will notice when he gets through drinking his milk
he will turn around and if there is another calf in the stall he
mul erao im by the ear and begin nursing. That is a bad
practice; the calf gets air in the stomach and gets colic, so we
try to guard against that and the way to do this is to take some
ground feed and as soon as the calf gets through drinking, open
his mouth and put a little on his.tongue. Then he will begin to
look for something else to eat, and then if you have a nice clean

104 Illinois State Dairymen’s Association.

box in the stall some place and begin putting in some feed, the —
calf will invariably go to that box as soon’as he gets through
drinking and begin nibbling at the hay. One of the best mix-
tures at this time is whole oats and shelled corn. We find the
digestive apparatus of the calf has some property about it that
makes it possible for him to digest whole corn and whole oats,
while in the older animal this is not true. The calf digests
shelled corn and whole oats to good advantage, it develops and
strengthens the digestive apparatus and I know of no reason why
the calf should not receive whole oats and shelled corn instead
of receiving them in ground condition.

Experiments carried on some years ago at the Iowa Ex-
periment station demonstrated the fact that corn was more valu-
able to feed to the dairy calf than oil meal, because oil meal is
rich in protein, so is skim milk, and one does not balance the
other up; but when you feed corn with the skim milk you bal-
ance up the ration for the calf. Of course thers comes a time
when you could feed too much corn and you must guard against
that. It never does to feed an animal so much carbohydrates
as to get it in a fleshy condition and train it to habits we do not
Care 101%

When the calf begins eating roughage it should be supplied
all the alfalfa or clover hay it can consume. Silage keeps the
calf in a healthy condition. When we want good blood we go
to the old country after it and one reason for that, I am satisfied,
is that they feed large amounts of:succulent foods; they do not
feed silage over there because they have different conditions.
They feed root crops, sugar beets, mangles, etc. Over there land
is high and labor is cheap, so they put their labor tc work on high
priced land, raising roots and raising a lot of them to the acre.
Succulent food keeps the animal in a laxative, open condition,
keeps the beast in a good, sappy sort of condition the same as
our animals are in on pasture land. In this country we have
high priced labor and low priced land and we cannot afford to
raise roots here to feed to live stock to the same extent they can
there, because they would cost us too much per ton, but as a
substitute for the roots we can raise silage and I am satisfied,
even with you men in the Elgin district, even if the condensaries
will not allow you to feed silage to your cows I do not suppose
they will object to your feeding it to your calves, so you will find

Thirty-fourth Annual Convention. ae

a silo for calf feeding a useful adjunct to the farm. © Calves like
silage, they eat largely of it, so there you will have a ration for
your calf which it will be difficult to better, that is simply by
feeding skim milk, either ground corn and ground oats, or whole
corn and whole oats, corn silage, clover and alfalfa hay.

In summer, of course the calf should be allowed to run to
pasture. It should get exercise at all times, there is nothing
that appreciates exercise more than a young animal. House a
child up and it becomes puny, no matter how well it is fed or
dressed. If you keep him in the house all winter by spring he
has not the health and vigor that the young child has that plays
out doors a portion of every day the whole year. ‘The same
_thing holds true of any young animal and holds true of the
young calf. We should always provide a yard, properly shel-
tered from the cold winds, where these youngsters can go and
play and be out in the sun light quite a portion of every day.

There is another thing to bear in mind, that is developing
capacity of the calves. ‘There is nothing we appreciate more in
our cows than capacity. You remember Mr. Gregg told you
that when his animal was even a calf it came away down. We
prize that. You will find judges in the dairy ring when judging
dairy cows want an animal with a good barrel. When you buy
a cow that is one of the first things you look for, to find an ani-
mal with a large barrel. You know an animal that does not
eat a large amount of food does not digest and assimilate any
more, and the amount of milk and butter fat an animal produces
is in proportion to the amount of food she can consume, digest
and assimilate, so we should not only breed for this but we should
feed for it, and nothing is better for that than alfalfa hay or
corn silage during the first and second years.

After a calf has passed through the calf stage, I doubt
whether it is necessary to feed it more grain or not. Ifa Fall
calf, by the next Fall it has sufficient size and capacity and di-
gestive apparatus so it can live on the roughage which otherwise
would be wasted on your farm, so by following these suggestions
you will find the calf has cost you little to raise. Has cost you
skim milk, a very small amount of grain in the way of corn and
oats, a small amount of anything but roughage in the form of
Glover or altalta hay, silage and pasture grass. The second
winter it is possible for it to consume a great amount of rough-

106 Illinois State Dairymen’s Association.

age in the form of corn fodder silage, the second year especially
good silage which does not contain a great amount of whole corn.

I think by following up this plan, every time selecting a better
sire, breeding every generation up a little higher, a little closer
to pure bred, selecting your sires with a little more care, it is
only a question of time until calf breeding will become a pleasure
to you. It will be a pleasure to see a calf grow up and produce
more milk than its dam, and in turn it will be a pleasure to see
this cow’s calf grow up to cowhood and produce more milk and
butter fat than did the calf which you previously raised. Those
things are possible, it is only a matter of providing care and
shelter for them and supplying the necessary attention, which,
as I said in the beginning, is necessary and there is one thing
that possibly I did not touch on as strongly as I should, and that
is the shelter for the young calves. Young growing animals
need a great deal of sunshine, direct sunshine, so I doubt whether
it is not a necessity in raising young calves to have a small calf
barn on purpose for the calves to rest in. It should always be
dry and it should be light, the sun should strike every foot of it
at some time during the day. ‘This can be done by windows
along the sides of the barn. Sunshine is a great destroyer of
germs, and in turn germs are great destroyers of calves. Most
of the diseases with which calves are affected are germ diseases.
They are affected by cholera and scours, caused directly by dif-
ferent germs, so we need to keep the calves in a pure, healthy
place. If we keep them in a dark place, when they come to the
age when they would be most useful they are affected by tuber-
culosis, so that we need to look out for shelter.

As I said, scours are brought about by germs but the germs
act quicker when the animal is delicate than at any other time.
The best possible way to guard against scours is always feed
the milk at the same temperature, at probably about 90 degrees
or as it would come from the separator immediately after milk-
ing. If the milk is kept at the same temperature every time
scours are not as likely to occur. The foam should be brushed
off the milk and we should be careful about the pails in which
we feed the milk to calves. If you allow the milk to get sour
dirt accumulates in the pails. If the pails are not washed they
accumulate dirt and filth and cause the growth of bacteria and
germs which would kill a human being, so that is one thing to

Thirty-fourth Annual Convention. ru

guard very closely against. If scours do occur, | think the ex-
perience of different experiment stations is that the best thing
to use is formaline, one part of formaline to four thousand parts
of skim milk, is the best cure for calf scours. This was tried
in twelve cases, and out of that number eleven cases were cured
inside of three days. ‘This is a thing to be borne in mind be-
cause a large percentage of dairymen lose calves from the effects
of this one disease.

I do not know that there is any reason for my going farther
into this discussion. I might talk the rest of the afternoon and
not strike any specific point you wish to hear about. If there
are any certain things you would like to ask about, I would be
pleased to do the best I can to answer your questions.

Discussion.

Mr. Mason :—In this district we sell our whole milk. When
we can sell it for $1.60 per cwt. it is dear calf feed.

Mr. Van Pelt :—It is extremely. expensive feed and I doubt
whether or not you could afford to raise calves on milk costing
$1.60 a hundred. It seems to me there is a possibility of selling
cream. It looks as though there would be a possibility of work-
ing up cream trade, so you could take one milking, separate it
and sell the cream for as much as you could get out of the milk,
keep the skim milk at home and feed it to your calves in the
morning, if you separate in the morning; retain the rest of the
milk in the same cleanly manner you would keep any milk, heat
it up to the same temperature at night. ‘Then you would have
half your milk to go to the condensary and half to feed your
calves, and I dare say the latter half, selling the cream, would
be more profitable.

©.—Have you ever tried any of the patent calf meals?

Mr. Van Pelt:—I have had some experience with different
calf meals but I have never fed meal without feeding some milk
with it. I expected this question to come up and I want to say
the man that can prepare some sort of calf feed that will raise
as good calves without milk as you can raise with skim milk
has made a fortune like the man that invented Peruna.

Member :—This territory, anywhere within fifty or sixty
miles of Chicago on the C. & N. W. or the roads running West
and North, is all milk territory and it would be a breach of con-
tract with the city dealers to retain part of the milk, so we have

hue Illinois State Dairymen’s Association.

not many using skim milk in this district except- during May and
June, and I would like to have you give us a composition includ-
ing the use of ground flaxseed meal. I had hoped when you
were speaking about blood meal you would say something about
the use of flaxseed, because of its high content of fat. Will you
give us a composition that will take the place of skim milk?

Mr. Van Pelt:—At the Iowa experiment station we found
that ground corn meal supplied this fat that was taken out when
the butter fat was taken, cheaper and more efficient than even
flaxseed meal but you cannot begin with that. I looked this
point up and found some years ago a man by the name of Stuart
made a hay tea, and it seems very reasonable to believe that would
make an exceedingly good food for calves. He took hay, clover
or alfalfa would be better; he mixed in that a tablespoonful of
flaxseed and a tablespoonful of wheat middlings, then poured
water over it and boiled it. You can get that any strength you ~
wish up to a certain point by boiling it down. You take all the
nourishment out of the hay, the middlings and flaxseed, and by
boiling it down you get a certain specified strength. Later he
increased. the middlings to one-half pound, then to one pound;
the flaxseed was increased to 4% pound, so finally he was making
a mixture of hay, % pound flaxseed and 1 lb. middlings, and he
found for the first six or eight weeks his calves made something
over two pounds daily gain, which 1s a larger gain than as a rule
we get with skim milk. That comes the nearest to being a sub-
stitute for milk that I know of, and it is a cheap substitute.
Flaxseed supplies the fats, the middlings supply what carbohy-
drates are necessary, and the protein is supplied by clover or
alfalfa hay, and most of this protein and fat is soluble in hot
water and is found in the liquid taken from the moisture after
boiling. I think that is the best substitute for skim milk for
feeding calves that I know of.

Member :—Is it not a fact that in Denmark, England and
Scotland where they are famous for cattle, ground flaxseed meal
forms a large portion of their feed?

Mr. Van Pelt:—Over there flaxseed would be cheaper for
them, but in this country corn is so cheap that it makes a differ-
ence. Most of the foods on the market sold as calf foods are
largely either oil meal or flaxseed, and the poorer ones have
flaxseed as their basis.

Thirty-fourth Annual Convention. 109

Member :—How about experiments with cod liver oil?

Mr. Van Pelt:—There have been experiments with cod
liver oil but they have not been so successful as hay tea. Cod
liver oil could be fed to a certain amount but a small amount of
cod liver oil will affect the digestive apparatus and they do not
do as well as on skim milk alone, it does not seem to be palata-
ble and the calves will leave the meal on which cod liver oil was
placed.

Mr. Gregg :—How do you check the habit of sucking?

Mr. Van Pelt:—In going over that matter I said that as
soon as the calf gets large enough to eat grain to throw a little
eround grain in its mouth. Up at the college we have for each
calf small stanchions with cement manger running the full
length of the barn. When a calf wants his milk we set the
bucket down in the manger, he comes through and we close the
stanchion up and he does not get his head out until he starts
eating the grain, and as soon as he commences eating the grain
there is no more trouble.

Mr. Gregg :—There is a period when they cannot take the
whole grain.

Mr. Vian Pelt:—Probably the best thing then is to keep
them in the stanchions until the taste goes out of their mouth.

Mr. Gregg :—I had some but I made a muzzle for them and
fixed them that way.

Mr. Van Pelt :—That is a thing that causes a_good deal of
trouble.

Member :—I would like to refer to the statement you made
about the resting period of the milk cow, in regard to feeding _
the cow. Is there not more danger of losing such cow after
freshening than when we cut the feed short during the resting
period? |

Mr..Van Pelt :—I did not bear as much stress on that as I
would have done had I been talking of feeding the cow herself.
A few years ago that advice would have been erroneous because
a cow in a fleshy condition at calving time is more susceptible to
milk fever and we used to find, and do find yet that fleshy cows
have milk fever more often than the cows that freshen in a poor
condition, but at the present time we have no fear whatever of
milk fever. Really I think when a cow freshcns and has milk
fever it is a good indication that she is going to produce a good

110 Illinois State Dairymen’s Association.
year’s work, and we keep on hand the milk fever outfit ready
just as soon as the first indications appear. We fill her udder
with air and inside of two or three hours everything is over.
In feeding the cow at parturition time, it should be remembered
that she is feverish at this period and liable to be in a bound up
condition, and one should govern the foods in order to keep the
cow in a laxative and cooled out state. You should also remem-
ber that she has practically passed through a period of hard
work, a sévere campaign we might say. Her digestive apparatus
has been taxed to the limit, she has been fed al! she could con-
sume and make milk out of. You should try to rest her diges-
tive apparatus as much as possible, feed her cooling foods, and if
this period occurs during the summer months there is nothing
better than good green grass and plenty of it; during the winter
months there is nothing better than corn silage and bran; both
are laxative and cooling to the digestive organs, flaxseed meal
is also good, and by feeding those you will keep your cow cooled
out, so to speak, and she will not be so susceptible to milk fever
as she otherwise would be. In case these foods are not sufficient
to keep her in a laxative condition, it is well to give her either
a pound of salts a day or two before calving or a quart of raw
linseed oil. I favor linseed oil because you are supplying the
cow: with nourishment at the same time. I do not think we
need worry any more about milk fever 1f-we have on hand a
milk fever outfit and I think the gain we make by having the
cow fleshy overcomes the dangers which we are likely to incur.
Mr. Gregg :—The man on my farm uses a bicycle pump.
Mr. Van Pelt:—That is all right but there are precautions
and that is we must be careful not to affect the udder. The first
time my attention was called to this was at St. Louis, it really
happened before I went there. At that time we did not know
about the air treatment and one of the men inserted a milk tube
into the cow’s udder, filled her udder with oxygen, which re-
lieved her; but in a few days her udder swelled up, got hard and
sore. “He had infected the cow’s udder, probably from his hands,
and in inserting that milk tube into the cow’s udder the germ
went with it and started to work up there and ruined the cow.
So that is a thing we need to be careful of in using the bicycle
pump or milk fever outfit. The outfit is somewhat safer because
in ne middle of the tube ‘there is a piece of sterilized cotton

Thirty-fourth Annual Convention. 111

through which the air strains before entering the cow’s udder,
so no germs from the air will penetrate the udder; then, by
boiling the tube ten or fifteen minutes before inserting and keep-
ing it sterilized by 5 per cent solution or something of that kind,
there is no trouble whatever in regard to injuring the udder.

Mr. Janes:—Did you bring up the question of calf feeders
at all?

Mr. Van Pelt :—What is your experience with calf feeders?

Mr. Janes:—I related our experience pretty fully last year.
Our experience has been very satisfactory with them with young
calves, and I would not think of raising calves without the calf
feeders, at least for the first six weeks.

Mr. Van Pelt:—Don’t you think there needs to be a great
deal of care and attention paid to calf feeders to keep them clean?

Mr. Janes:—There certainly does, the same as anything
else one uses. ;

The Chairman:—I am sorry we have not time for more
questions. I hope Professor Van Pelt will be with us during
the remainder of the sessions so that you can go to him personal-
ly for any information you desire.

We will now take up the next subject on the program,
which will be discussed by Dr. H. R. Ryder of Chicago. I
know of no more important point in dairying that the health of

the dairy cow or health and sanitary condition of the milk, and

we will now listen to Dr. Ryder on this subject.

DAIRY CATTLE FROM A HEALTH STANDPOINT:

Dr. H. R. Ryder, Chicago.

_Mr. President, Ladies and Gentlemen: —

We heard this afternoon how to develop the cow and how
to develop the machine for making milk, we have also heard

how to feed her and now I come to warn you not to overdo it.

Of course we want to develop and want to feed, but if you overdo
these things you will get into other trouble, so I take up this

afternoon a short paper on diseases of the udder and if you will

permit me I will read the article and if you desire to ask any °
questions I will be glad to do what I can to answer them.

112 Illinois State Dairymen’s Association.

DISEASES OF THE UDDER OF THE COW.

By Dr. H. R. Ryder, Chicago.

Diseases of the udder of the cow are more common than
formerly, due to the greater development and increased work of
the udder together with modern ideas and methods of stabling,
feeding and caring for the cow.

The twentieth century method is to get out of a thing all
there is in it, and this method is being applied to the cow. The
dairy cow’s business is to give milk, she is bred, she is fed and
she is cared for to give milk, and if she don’t give milk she finds
her way to the slaughter house. |

The udder is the part of this cow machine that is called upon
to do the great bulk of the work in the production of milk and
naturally this is the part that shows weakness under the strain
in the form of diseases of various kinds. |

In developing the heavy milking strains of cows not only
has the body and capacity for digesting and assimulating foods
been developed, but also the. udder has had a proportionately
greater development—so that many cows have enormous udders.
This increased size renders this gland not only more liable to
disease but to wounds and injuries.

Let us consider for a few moments some of the more com-
mon wounds and injuries to the udder.

CauseE.—Blows or kicks from another animal or from an
angry milker, hooks by other cattle, wounds from a thrown stone
or pitchfork. Cows sometimes fall and land in such a position,
or on hard objects such as stones, sticks, stubble, etc., that they
injure or wound the udder. They may lie in such a position that
undue pressure is brought to bear on this gland thereby rupturing ~
some of the small blood vessels. Injuries from barb wire cuts
and lacerations are frequently met with, but perhaps the most
common and troublesome of all injuries at this time of year,
when the cows are in the stable, are those from a cow stepping
on the teats or udder of her neighbor.

| Symptoms.

Many times the wounds and injuries are slight and involve
only the superficial structures of the gland and no well marked
symptoms are present. In these cases no special treatment is

Thirty-fourth Annual Convention. 113

called for, as nature under favorable circumstances will soon
effect a cure. In the more severe cases the injuries are usually
noticed by the milker on sitting down to the cow to milk or by
the uneasiness of the animal while milking. On examination of
the udder it may seem hot and the cow evince pain when the -
udder is handled or manipulated. Cuts and contusions are read-
ily recognized. On careful examination, hot sore, swollen areas
are located which are superficial or deep depending on the nature
and severity of the injury. Where the substance of the gland
is involved, many times the first thing that gives warning of
an injury is blood streaked milk from the quarter, this being due
to the rupture of some of the small blood vessels in the part.
| Treatment.

There is nothing that affords greater relief, and so quickly,
as application of hot water poultices to wounded or injured
udders. Woolen cloths wrung out of hot water and held against
the affected part several times daily will be followed with good
results. Where the pain or soreness is excessive an anodyne
(opium or belladonna) may be added to the water. Follow the
applications of water with soothing ointments or anodyne lini-
‘ments. These should be rubbed in well and the udder gently
hand rubbed. Belladonna or camphorated ointment is a very
valuable remedy where the pain is severe, or the tinctures of
belladonna or opium may be applied direct where necessity
demands it. It is better not to resort to extreme measures if
they can be avoided as the results from these heroic measures are
often injurious to the gland.

Cuts, lacerations and contusions are treated in the cow the
same as in man. Where the wounds are large and gaping they
should be washed out with clean water, and antiseptics, all
ragged edges removed, and the wound sewed up. Adhesive
plaster may take the place of sutures in certain cases. ‘The
most troublesome cuts and injuries are those that involve the
eanal of the teat and especially where the cow is in milk. The
aim in these cases is to avoid the closing up of the canal. The
injured sides of the canal must be kept apart to avoid their
erowing together. Several devices have been used for this pur-
pose, such as spring teat dilators, gutta percha bougies, pledgets
of cotton, teat tubes, etc., with more or less success. Care should
be taken that these should be perfectly clean and aseptic before

114 Ilimois State Dairymen’s Association.
inserting them, or far more injury than good will result. Where
the milking tube is used in these cases extreme care should be
taken that it be made aseptic by boiling it in bicarbonate of soda
(salaratus) and oiling it with carbolized vaseline before it is
used, so as not to infect the udder. ‘Then insert it with a
rotating movement and with great care. The tube should be
used only when it is necessary to draw the milk in cases of wound
or injury.

Antiseptics either in the form of ointments or liquids
should be applied, this depending on the form and position of |
the wound.

Congestion of the Udder.

Congestion of the udder occurs in heavy rattle before
and after calving.

6 Cause.

It is caused by stagnation of blood in the udder and the
oozing of the fluid parts of the blood into the surrounding tis-
sues. |

Symptoms.

This condition is characterized by large dropsical swellings
of the udder and along the abdomen. When the fingers are
pressed against the udder, in this condition, depressions are
made which remain for some time after the fingers are removed.

This condition is so frequently seen at the time of calving
that it is looked upon more as a physiological condition than as
a real disease, as it usually disappears in a few days without
treatment. It is looked upon as a disease only when it termi-
nates in inflammation.

Treatment.

Usually no treatment is necessary, as the dropsical swelling
soon disappears after the milk flow becomes normally estab-
lished.

The swelling can be greatly reduced and absorption stimu-
lated by gentle hand rubbing and massage (kneading) of the
dropsical parts. Frequent milking to stimulate the secretion of
milk is very important.

No internal treatment is called for in these cases unless the
animal becomes costive. Then a laxative should be given, fol-
lowed by small doses of saltpeter.

: -Thirty-fourth Annual Convention. — 115

Mastitis or Inflammation of the Udder.
This disease is commonly known among dairymen as

ci eres
Sym ptoms.

etn rable terminations of wounds, injuries, surgical
operations and congestion of the udder are frequent causes of
mastitis, while other causes are exposes to cold, sudden changes
of weather, improper milking, either by hand or machine, over
feeding on heavy feeds, such as cottonseed meal, peas, beans,
corn meal, moldy foods, etc., in fact, 1t may follow any systemic
disease of the cow when she is in heavy milking condition.

The most prolific cause is germ infection through the teat or
through the blood or lymph streams.

Symptoms.

The symptoms depend onthe cause of the disease. [fat
follows wounds, injuries or operations all the symptoms mani-
fested in these lesions will become worse and should the disease
take on a severe form systemic symptoms would be manifest—
elevated temperature, increased pulse, and possibly loss of appe-
tite. - While if it is the result of cold, exposure or overfeeding,
constitutional symptoms are the first to attract attention—such
as chills, fever, loss of appetite, arched back, staring coat. “The
horns, ears, nose and legs alternately cold and hot. The udder
becomes swollen, hot and painful.. The milk may be tinged with
blood or almost entirely suppressed and containing clots of milk.

Where the disease is due to germ infection usually one quar-
ter is attacked and the lesions are deeply located in the substance
of the gland. The milk is flaky or contains clots or strings of
milk. On manipulation swollen, hard, painful areas are found,
deeply localized in the one quarter. 7

There is a contagious mastitis due to a germ that may”
attack one cow after another until the whole herd has become
affected. The symptoms are similar to those just described in
germ infection. The only way to positively diagnose this dis-
easé is by means of the microscope or to note that one cow after
another is attacked with the same lesions of the udder..

| Treatment.

Where the inflammation is the result of wounds or injuries
the treatment recommended in these cases should be applied with
greater care. and thoroughness. If the disease is the result of

LEN) Illinois State Dairymen’s Association.

exposure to cold, the first effort should be to make the cow com-
fortable. Chills and fevers should be overcome by hot stimulat-
ing drenches of ginger or pepper tea, four ounces of alcohol in
a quart of water, etc. Cover the body with blankets and rub
the body and legs with wisps of straw to equalize the circulation.

The internal treatment after the chills have passed should con-
sist of—

HMIpSon {Salts y coy ek Wiese hice ea ae 1 pound.
GUN ZOr a asa ete ct wen ake castes eae 1 tablespoonful.
Wiaters (GHOt) Ue ce 2 ee oh eee natant ee 1 to 2 quarts.

Give at one drench. Follow this with one ounce doses of
saltpeter twice daily.

Phytolacca (poke root) has been highly recommended in
Mastitis, as it is supposed to combat pus formation and to
relieve the pain and induration of the udder.. It is given three
times a day in one ounce doses of the fluid extract.

Where the disease is due to over feeding the above laxa-
tive should be given followed by doses of saltpeter. A change
in feed should at once take place, or a very light ration should
be allowed of the concentrated feeds.

If the disease is due to infection, % to 2 ounce doses of
hyposulphite of soda should be given to a pint of water three or

four times a day.
Local Treatment.

Local treatment to the udder should consist of soothing ap-
plications. Hot water containing antiseptics (sulphate of zinc,
acetate of lead, boracic acid) may be applied with excellent
results.

A soothing and very good application may be made by
dissolving one-half or a cake of hard soap in three pints of hot
water and allow it to cool till the hand can be held in it, then add
two ounzes each of fluid extract of belladona and phytolacca and
stir thoroughly. Apply while warm to the udder. The milk
should be drawn frequently. Should the udder be very sore
and painful tincture of opium may be applied direct to the gland.
The application of lard to an inflamed udder often affords relief.

The treatment in cases of germ infection is much the same.
In these cases antiseptic injections directly into the udder
through the teat may be tried. Dissolve two ounces of boracic
acid in one quart of boiled water and inject it into the udder.
Extreme care should be used so that the gland is not injured.

Thirty-fourth Annual Convention. 117

The unfavorable termination of mastitis is abscess forma-
tion or gangrene of the part. Should an abscess form it should
be lanced as soon as possible and the contents evacuated. The
cavity should be injected with antiseptics till the wound has
healed.

Gangrene.

Gangrene is where a part or all of the gland dies. ‘This
disease often terminates fatally where a large portion of the
gland is involved. The affected part becomes blue or purple
red, cold, and sensation is partly or entirely gone. The milk
from the affected part is dirty brown in color and has a putrid
odor.

: Treatment.

The treatment in cases where the disease is well developed
is of little avail. Antiseptics internally and externally should
be used freely.

Cow Pox.

There is a‘ contagious disease that attacks the udder and
teats of cows known as cowpox (variola.) This is a form of
inflammation of the udder that principally involves the skin,
although it may affect the deeper tissues. It 1s characterized by
the formation of small vexicles or blisters which contain a straw
colored fluid. ‘These vexicles pit, or a depression is formed in
them after three or four days; this is followed by the formation
of a yellow pus which dries down into a scab. The sore slowly
nediswamellatter ya few days the scab drops off. Where these
blisters form on the teat they are usually broken by the hands of
the milker and a raw sore is formed which heals very slowly on
account of the constant irritation from milking.

Treatment.

Cowpox usually runs a short course and terminates in
recovery, so the only treatment called for is that which will
assist in healing up the sores; strong carbolized vasaline is
perhaps as good as anything. Caustics may be applied where
the sores become indolent.

The preventive treatment in this malady as well as in con-
tagious mastitis is far the most important. ‘The well animals
should be separated from the disease and the affected cows
should be milked last.

_ 18 Illinois State Dairymen’s Association.

As a precautionary measure in the dairy it is advisable in all
cases of eruptions, sores or diseased udders to milk such cows
last and thereby avoid any possible chance of transmitting the
disease from one cow to another. | |

DISCUSSION.

Member :—A few years ago I had a cow whose teats were
all rough from cow pox.

Dr. Ryder :—They come in scabs. Most of you know what
it is to have one of those pits because this cow pox is used for
vaccination.

Member :—What about the garget outfit?

Dr. Ryder:—If you use those things as directed ve are
usually beneficial. Garget as a term now includes most of the
diseases of the udder. ‘The real garget, as the term was first
used, meant a certain disease of the udder, but now it means
inflammation and several other things, and the remedies used are
antiseptic and the injection is in the teat, as I understand it.

Member :—What is the cause of cow pox?

Dr. Ryder:—It is supposed to be due to a germ. Ite is
traceable to man and it is used for vaccinating people. ‘The germ
has never been discovered so as to know it is there, but it has
all the characteristics of a germ disease, that is if spreads from
one animal to another, so that without a doubt it is of bacteria
origin.

Member :—One point I have had considerable trouble with
the gentleman did not touch. I do not know whether it comes
under the head of inflamation, but it comes under the head of
big trouble. The first you know the cow milks hard, bye and
bye the end of the teat is a little sore, and after a while) imoeer
so we cannot milk that cow at all.

Dr. Ryder :—That is a form of contagious trouble. I have
seen that where it passed through several dairies. 1 think it
is really contagious because it has been transmitted by inoculating
one cow after another. A good many times that extends up the
duct of the teat, and sometimes extends up the whole length of
the teat. Usually they close ap:

The Chairman:—Would it be of any benefit to lance that
or use a teat blister?

Dr. Ryder :—The teat blister is all right 1f you take pains
to heal them up, and now they have an instrument that runs into

Thurty-fourth Annual Convention. 119

the end of the teat and dilate it by pressure. They put this in-
strument into the end of the teat and try and dilate those muscles
without injuring the skin, and in a great mariy times better
results are obtained than to cut them. I have seen where the
teat tube has been used and when the cow lies down on the teat
tube there is trouble.

Member :—Did you ever hear where they used one of those
dilators successfully and have the teat good for anything?

Dr. Ryder :—Where the dilator is used there is no wound.

Member :—I want to ask the doctor whether he recommends
the use of vaseline for congested udders or a mixture of glycerine
and alcohol. I presume he knows that most ladies have learned
the value of a mixture of glycerine and alcohol in caring for

their hands, and I have found it useful in treating cases of that
kind.

Dr. Ryder :—I do recommend it and there is another remedy
which they would receive great benefit from, and that is soap.
After you have used those remedies, just take a cake of soap to
protect the outside of the udder. Take soft soap and use that
on the udder or hard soap and cut up a cake of that into water,
dissolve it and let it get cold and thicken, and rub that on the
outside of the udder. This protects the udder f:om the air and
has a sort of pressure on the udder. There are a number of
things, and if you have a valuable cow to support the udder with
a sling of some kind would be highly beneficial. Many times
by supporting the udder you give great relief.

Member :—I have heard turpentine and lard recommended.
What do you think about that?

Dr. Ryder :—There is a question about turpentine. Every-
thing has been recommended for inflammation of the udder, from
blisters down to ointment. What I would recommend is plenty
of lard and you can add poke root, that is supposed to have a
beneficial action on the glands of the udder. Melt your lard and
stir in the extract.

Member :—What proportion of poke root and lard do you
recommend ?

Mr. Ryder :—Two ounces of fluid extract of poke root to
eight ounces of lard. The only trouble is where you use those
remedies directly on the glands, they sometimes dry up the

120 Illinois State Dairymen’s Association.

secretion and the cows do not regain normal conditions until
another year. | Pepe

The Chairman:—Any further questions? I am sure we
have been highly entertained this afternoon and received some
good information. I wish to call your attention io the program
for tomorrow. It is important that you visit machinery hall in
the morning and see the gentlemen representing the different
phases of dairy supplies, talk with them and gain what informa-
tion you can there. After that we will meeh)beresapeut Wal
o'clock for a business session. [ am sure we wili enjoy the ses-
sion in this hall tomorrow afternoon and I hope to see you all
at the banquet tonight.

We will now stand adjourned until tomorrow morning at
110’clock.

Thursday evening, at seven o'clock, three Church societies
of Marengo, united in furnishing a banquet for the dairymen,
which was an enjoyable feature of the convention. President
L. N. Wiggins, presided as toastmaster, after the supper, and
among those who responded to toasts, were Messrs. O. C. Gregg,
Minnesota: Professor Hart, St. Charles, IM; ‘Protea aie ce
Ames, Iowa; Mr. Principal of the High School ci Marengo;
Mayor Price of Elgin and Jos. Newman of Elgin.

Thursday Morning Session.

Meeting called to order at 11 o’clock by President Wiggins.
The Chairman :—I will appoint at this time the committee
on nominations, which committee will consist of

Messrs. Campbell, of Genoa,
Neilson, of Camp Point,
Fredericks, of Elgin.

If you have any nominations for any office, I would suggest that
you hand them to this committee.

Our secretary will read the report of the resolution commit-
tee, the butter scores and I believe he has the complete report of
the milk contest.

We have a question box to open up this morning and while
these resolutions are being read and the nominating committee
is assembled, if you try and think of some questions to ask one
another we will get some information in that way. We have

-Thirty-fourth Annual Convention. 121

a very good program this afternoon and while some of the mem-
bers may have to go home, I hope all will remain as long as pos-
sible so as to complete the afternoon program with a good at-
tendance. |

I want to thank the members of the membership committee
for the energy they have displayed. ‘This association needs the
support of every man in the dairy business or butter business in
the entire state. ‘The main object of all these meetings is getting
together and lending what assistance we can give.

The secretary will now read the resolutions.

The Resolutions.

Whereas, The dairy interests of the country is one of the
largest in the agricultural department, and

Whereas, Those interests are now cared for as a division
of the bureau of animal industry, and

Whereas, We believe its interests could now be best cared
for by a dairy bureau in the agricultural department, therefore
be it

Resolved, That we recommend to the secretary of agricul-
ture that he ask congress to make the dairy department under
him a bureau by itself, in place of a division in another bureau.

Whereas, The secretary of agriculture has taken great in-
terest in dairying and furnished several of the best instructors
to aid both the producer, manufacturer and dealers in dairy
products,

Resolved, The thanks of this association be and are hereby
respectfully tendered to Secretary Wilson for sending Professors
Webster and Lane and Messrs. Credicott and White into this
state, to aid those interested in the dairy, to improve the output
from Illinois, realizing the importance to the coniinued advance-
ment of the dairy interests, in the absolute cleanliness of both
the products of the dairy, and equally therewith, the sanitary
conditions of the stables and dairies where said products are pro-
duced, therefore be it

Resolved, That we heartily appreciate the efforts of the
United States department of agriculture at Washington in its
endeavor to correct, by publicity, the present faulty conditions
in some of the dairies of the country; and

122 Illinois State Dairymen’s Association.

Resolved, That we favor the adoption of the score card sys-
tem as used by the United States department in the examination
of stables and dairies in the state, and the publication of a bulle-
tin showing scoring of all plants examined.

Whereas, We notice, in the public press of Ones the
price of milk in Chicago has been raised to 8c per quart, and

Whereas, They assume this is too high a price to pay for
clean, bottled milk, therefore be it

Resolved, That we, the dairy farmers, in annual convention
assembled, hereby

Resolve, That, considering the price of feed, help, dairy
cows and the extra care demanded, the price to the dairy farmer
must be raised to compensate him for his investment and ex-
pense.

~ Resolved, That the thanks of this association be, and are
hereby, tendered to the members of the general assembly and
senate for the enlarged appropriation, which will allow us to
reach more people with the dairy gospel.

Resolved, That the work done at the state fair by this asso-
ciation, in connection with the dairy department of the univer-
sity, should be continued and premiums given for dairy cattle,
milk and cream, as well as for butter and cheese.

Resolved, That the thanks of this association be, and are
hereby, tendered to Mr. A. O. Auten for his assistance and hear-
ty support at the state fair and for his interest in dairying and
dairymen generally.

Resolved, That we especially thank the ladies of the church
societies of Marengo for the banquet served Wednesday evening,
Jan. 15, and wish to praise them for their splendid management
of this affair and the excellence of the food served and assure
them that we regard this banquet as the most pleasing feature
of this convention.
| Resolved, That the cheese interest of the state should re-
ceive more attention and suitable premiums be offered at our
meetings, and we would recommend a special meeting of the
association be held in the cheese district when the directors shall
deem it most convenient and opportune.

Whereas, At all our conventions the dealers in dairy pro-
ducts and supplies have always treated us generously, therefore
be it

Thirty-fourth Annual Convention. 123

Resolved, That the thanks of this association be, and here-
by are, tendered to all who have helped make this convention a
success. We especially thank our old friend Jules Lumbard for
coming to us again with his cheerful voice and for the entertain-
ment he has favored us with at much inconvenience to himself.

Whereas, We know that the success of any meeting is due,
in a large measure, to the attitude assumed by “‘the press,” and
appreciating their universal willingness to assist in giving this
meeting widest publicity, therefore be it

Resolved, That the thanks of the association are hereby
extended “the press’ of the state as a whole, and to papers of
Marengo in particular for the loyal and untiring assistance
rendered.

Resolved, That our thanks are hereby given to Mayor Pat-
terson for his hearty welcome; to the citizens of Marengo for
their generous hospitality; to those who so kindly assisted upon
the program by favoring us with readings or music; to Messrs.
Gilkerson and Dike for the indefatigable zeal in providing local
arrangements.

Whereas, There has been introduced to this congress a bill
to change the present oleo law, and

Whereas, As it is necessary to be ever on the alert to guard
the dairy interest in this most important particular, therefore be it

Resolved, That we recognize the excellent work accom-
plished in the past, and being done at the present time, by the
National Dairy Union, in looking after legislation to protect the
dairy interests of the country, and urge dairymen and creamery-
men of the state to give the National Dairy Union personal and
financial support.

Resolved, That the hearty thanks and appreciation of the
association hereby extended to Lewis N. Wiggins and George
Caven as our president and secretary for their zealous work in

T14

behalf of our association and of the dairymen of lLilinois.

Whereas, The buttermakers of the state have organized
and’ formed an association known as the Illinois Buttermakers’
Association,

: Resolved, That we extend the help of this association to
them and appreciate their meeting with us at this our thirty-
fourth annual convention.

124 Illinois State Dairymen’s Association.

Resolved, That we believe it to be to the best interest of the
dairy industry to work together.

Note—The matter of uniting the two associations was left
to the directors of the dairymen’s association and a committee
from the buttermakers’ association. |

The Chairman:—You have heard the resolutions. Have
you any suggestions or amendments to offer? Mr. Newman
have you any suggestion to offer in regard to the buttermakers’
resolution ?

Mr. John Newman :—I do not see where it is ch anes
to maintain two separate organizations.

The Chairman :—The principal feature at present is that the
State Dairymen’s Association is incorporated under the state
law and an appropriation to that association was made by the
last legislature to extend two years. We could not get an appro-
priation for next year if we should change the’ present name or
incorporation. There would have to be a new incorporation
formed and the money would not be forthcoming to this associa-
tion if the name were changed within the next year.

The Secretary :—Possibly it would be better in passing the
resolutions, if we leave the matter of joining the two associations
to the directors of the Dairymen’s Association and the committee
appointed by the buttermakers. The question could be settled
by the directors and that committee.

The Chairman :—I think that would be the most reasonably
solution. At some convenient time they could get together and
have a meeting of the full board of directors.

Mr. Newman:—We were under the impression there was
to be a meeting this morning.

The Secretary :—That would have been called by the presi-
dent had all the directors been here, but a majority of them left
here this morning. We have not as full a representation of the
board of directors as we would like to have.

The Chairman :—I am satisfied there is that disposition to
amalgamate.

Mr. Newman :—We have not arranged for election of offi-
cers, or anything of that kind and did not intend to but if this
thing goes to next Spring the buttermakers will have an organi-
zation.

Thirty-fourth Annual Convention. 125

The Secretary :—The meeting of directors will come next
month, it cannot be delayed until later than February.

The Chairman:—We might let the resolution stand. It
shows that we want to get together and the invitation is extended
to the buttermakers. We are all one in interest and all one in
unity of feeling and it is, of course, up to you gentlemen what
to do, but I would suggest that the officers of the Buttermakers’
Ass'nask their committee to meet with us in Peoria at the round-
up meeting of the Farmers’ Institute. We can then give it more
time, more thought and in the meantime perhaps formulate an
idea and get it in better shape when we do meet.

Member :—I understand if the combination of the two asso-
ciations takes place the buttermakers will have representation on
the board of directors of this association?

The Chairman :—Mr. Fredericks is on the nominating com-
mittee and I understand they have represented the buttermakers
on the proposed directory for this association. ‘They have one
man selected to represent the butter interests.

ii stheneris nothing further to be said on this subject, a
motion will be in order to adopt the resolutions.

On motion, duly seconded, the resolutions were adopted
as read.

The Chairman :—The butter scores will now be read by the
secretary.

CREAMERY BUTTER. :
Name. Address. Score.

(come vaeerman, Garden Prairie). .6...60...600 600k: 938%
Pipe evitisselman, danark 2.52). 68 oo eee ik eck. 89
Rew vevaillcom Rush Creek. oy oe we ee. 92
Wee Meyer leona ...........2.- SHAY Rach CAO tees ep alah es 92
Eee @amipwell, Mascoutah... 66. eee oe ee 93%
Pome elsen, Camp Point... 6.68. oh eee ee 96
Wpersbenren, Waneville. 60.0.6). eb dee ce cae ee 934
[ formedtebrecht, Thomson, .R. No,4,....20...0..0../, 91
Scommfoveniielanpeny) oe oll. Me ey weds 88
(-o7)- loppeasteadt, Goodenow: ...02.-...6... 05.02% 91

ee Bmulem Belvidere. 2.25.8. ee AE ee, oe 92

126 illinois State Dairymen’s. Association.

Name. . Address. 4 Se COTE.
Chris. Larsen, ,Ontarioville io. 0 pia ck O 4.
Ro eepsell: Round Grove. ie 8 ee mye ei a 97
B. A Filliner, Port Byron 20.0000 ee SB
K..B. Carpenter, Thomson”... ..... 0.3)... 89
A. F. Kreuger, Hlora (Clinton Jct. Wis.)..0 2) ae 00
S: L. Murphy, Garden Plain -..... 4.2. 884
Otis C. Murray) McHenry .:.....(..2.-7 9014
Fred’ J. Weddige, i... 00.720 9, 6) 92
Bobet Moment Trceponiie --5 an ee ee NP SEE oe 91%
Geo! Dearden wAmDOy tats ae eae Ca ie 93
J. G. Goeller, Tower Hillooc. 20... ESS
uy Gaiwazens Goldeny a. 2) 7 Che 88
Crone s (Belvaderesiajs tole: seine, ha ce eae 95
Geo) A. Cutler Belvidere uR) No.5 2. ee Aan een 9314
be Mi WamoseayWarnen oe TO de 90
Warnes [vane Morrisoim)s t0. ain Oe eee : a Meili Oe)
Geo: Simonson; Urbana). 0) ..\e oc) 3 a ii 934
(EMV RinubyoiMitiCar toll acne ee eee Pe ie 92
Frank E. Rawson, Greenwood ...... ie 2 ae 93
UN Soallen MNOSCOC der isn. ee alee. 9214
A.M. Cooksley, Elumeston, la... ..22... 2a er 92

DAIRY BUTTED.

Ishi eaCrosiesy Witica ly (): a bie oo Bol ae aa 92
Whas., oss,) Cedarville). 1 2. 2 Sa eB Sale bo Loe i 93
A. E..Phompson, Marengo. 3... 02.0820) 2 94
R. H. Pennimeton, Plainfied.. 75.002)... ee 9314
J.B. Deyarmond,' Marengo, 2... 4 eae 88
Wine eearsom, slesia ih vaoe ae katie he hd bd fagitt ate 86

The Chairman :—Are the members of the nominating com-
mittee ready to report, and will the secretary piease take the
Chair: | ,

Secretary Caven takes the Chair.

Thirty-fourth Annual Convention. Tet

REPORT OF NOMINATING COMMITTEE.

Mr. Campbell, Chairman.

Mr. Chairman :—

Your nominating committee begs leave to submit the follow-
ing names:

President—L. N. Wiggins, Springfield.

Vice President—J. P. Mason, Elgin. |

Directors—W. E,. Janes, Hinsdale; C. E. Lee, Urbana;
M. S. Campbell, Genoa; A. F. Jensen, Effingham; J. F. San-_
mann, Havanna, R. R. No. 2.

‘On motion, duly seconded, report of ‘the nominating com-
_ mittee was adopted as read, and the secretary was instructed to
cast the ballot of the association for the nominees, which was
done and they were duly declared elected to the offices named.

Mr. Wiggins resumes the Chair.

The Chairman :—The election of the secretary-treasurer of
our association is in the hands of the directors. The directors
meet next month and appoint the other officers.

Secretary Caven:—The reports of the year cannot be sub-
mitted until the expenses of this convention are figured up and
regularly audited, and it is also the custom of this association to
present that report at the meeting of the directors when the other
officers are selected. ‘That report and the other reports are pub-
lished in the printed report that we get out every year, giving
the proceedings of the convention in full and a report of the ex-
penses, and receipts. |

We are a little handicapped in getting out our reports in
ahurry. ‘The report is always ready to be gotten out immediate-
ly but on account of the appropriation from the state, we are
not permitted to make a contract for printing our report until
the funds to be used for that purpose become available, and they
do not become available until the first of July, so we have to
wait until that time before we can make a contract and then we
get our reports out as soon after that as possibie. If it were
possible for us to use the appropriation right away, we could
get our reports out several months earlier.

The President :—It looks as though you were not going to
let me out of this and I appreciate the honor very much. This

128 Illinois State Dairymen’s Association.

makes my third term and I have endeavored to advance the
interests of the dairy association and the entire dairy interests of
the state. How well I have succeeded I will leave to you but
there is this about the situation, we have to work in unity and
keep in close touch with the officers of this association and the
buttermakers’ association throughout the state. We have got
to lend earnest support to our pure food commission and make
as many suggestions to the dairy department at Urbana as we
see fit. They are always glad over there to have suggestions:
from a layman in the business and I know, so far as they can,
they try to follow them out.

The success of this association in the past year and the
results we have obtained are due in a large measure to your
secretary, Mr. Caven, who has been untiring in his efforts. He
promoted a dairy train in the last year, which was successfully
operated and run over the Santa Fe system. Every arrange-
ment was carried out to the minutest detail and the train was a
great success. We talked to a great many people in the six
days we were out.

Mr. Caven made arrangements with the State Fair, though
Mr. Auten, Chairman of the Dairy Department, and we were
nicely entertained thefe and had a nice dairy association tent.
Mr. Auten promises that we shall have that tent another year
and I hope to see every dairyman and buttermaker there. It is
rather hard to hold meetings there but it is a place we can Bet
together and call our own.

I wish at this time to thank Professor Lee, of the Univer-
sity, for the interest he has always displayed at the State Fair
exhibit, at the experimental and dairy building. We call that
little meeting we have there a sort of demonstration of milk test-
ing and buttermaking, and I am satisfied that is one of the most
important features of the dairy department of the state fair, and
Professor Lee is to be heartily thanked for his co-operation.

The association now has on foot a proposition for another
dairy train to be run on some of the Southern lines if possible
and I hope by the last of March, at least, you will hear from us
with another dairy train. ‘The increased appropriation we re-
ceived last winter from the legislature was very fortunate as a
great many associations were turned down while we have been
able to increase our appropriation a thousand dollars a year.

| 3 Thurty-fourth Annual Convention. 129

While this is not much, it enables us with careful management
to promote a few new things each year and in this way we have
three or four meetings instead of one as formerly.

I think that about winds up the business. Mr. Caven have
you any further suggestions to make?

Mr. Caven :—No, I have not.

The Chairman :—We are now ready for the question box.
There are a couple of questions in writing and we will take them
up in order.

QUESTION BOX.

Q. No. 1. What is the relative feeding value of alfalfa hay and
wheat bran? ‘That is, if bran is worth $24 per ton, what
would be the value of choice alfalfa?

The Chairman :—The first man.who will answer that ques-
tion will start the ball rolling. Mr. Lee can you give us some
information on the subject?

Mr. Lee:—I am not supposed to tell one kind of feed from
another. I am sure some of the men in this association who
have had experience in handling wheat bran and alfalfa can tell
more about it than I. It seems the whole thing would depend
on how the man was handling his herd, how he was feeding his
bran and how he was feeding his alfalfa. It would depend on
whether the alfalfa was fed in place of bran with other feed.

In order to get the real value out of the two crops a person
will have to have some kind of understanding as to how it was
to be handled. No farmer can go to work and feed bran alone
as concentrated feed and get its real value, unless he is feeding
something else to balance it up. It seems to me on proper feed-
ing’, with the two well balanced evenly, that at the present price
of bran, or at $24 a ton, and the present price cr a price in the
neighborhood of $18 or $20 per ton for alfalfa would bring
about the same result.

The Chairman:—Perhaps Mr. Foster of Springfield, can
give us some further information on that. I know he has had
some experience in alfalfa and bran.
| Mr. Foster:—Mr. President, this has gone beyond me a
little. We are feeding both right now and I do not know the
value of one from the other, and I think that is a matter of the
contents of the protein and carbohydrates you have to balance
your ration, and I believe in feeding both of them together.

130 Ilinois State Dairymen’s Association.

While we have not been feeding any bran for nearly a year until
the last two weeks, I have been feeding alfalfa all winter, and in
feeding a little bran with the alfalfa we are getting better results,
but as to the value of each I cannot tell you.

~

Member :—What other grains were you feeding?

Mr. Foster :—Dried brewers’ grains, 1 lb. of oil meal, and
silage. Both bran and alfalfa are rich in protein.

Member :—What I could not make out from the question
was whether it was intended to have one take the place of the
other, or feed them together.

Mr. DeYarmond :—The question was mine. I felt that we
had not covered the entire subject, so I put in another question
there. |

Mr. Foster :—I think if I had to cut either out altogether, I
would cut out the bran at present prices.

The Chairman :—That is practically what you are paying
at Springfield, $24 a ton, and your alfalfa is costing about $16,
you feel if you had to cut out one or the other you would cut
out the bran at $24 than the alfalfa at $16 and at the same price
you would feed them together.

Mr. Campbell :—I was talking with Dr. Hopkins before I
sowed alfalfa and he told me that one ton of the leaves of alfalfa
were equivalent to the protein value to a dairy cow of 2,700 Ibs.
of bran. |

The Chairman:—The point Mr. DeYarmend wished to
bring out was the practical feeding value and results. You can
get at that by a table of digestive nutriments, but I understand
the question here is to get down to the practical side of it and
to get the experience of men who have been teeding both. I
know in our herd at Springfield we have tried to get along with-
out bran when we can buy alfalfa so much cheaper than bran,
but, as Mr. Foster says, we have obtained better results by feed-
ing both. Alfalfa is hardly a substitute far bran.

Mr. Gilkerson:—In our feeding experiments last winter for
the University, we did not make any extensive experiments in
regard to the alfalfa and bran but we had two or three cows who
were not in the experiment to make any record on, so we did a
little experimenting with them. We tried dropping off bran,

_ Tharty-fourth Annual Convention. 131

just feeding corn mixed with the alfalfa but we did not get the
results that we did while feeding a little bran. I do not know
what the result would be of taking the alfalfa meal in place of,
the bran with the corn meal for the grain ration. I have been
on the point of ordering some alfalfa meal within the past week
to try that, I would like to try it for our own experimence.

The Chairman:—In what way would alfalfa meal differ
from alfalfa hay?

Mr. Gilkerson:—It could be mixed more thoroughly with
the grain.

The Chairman :—The cow will consume it, will she not?
Mr. Gilkerson:—She probably would, but I do not like to
feed clear corn meal toa cow. I would like something to lighten
it up at the same time.
QO. No. 2.—Will a cow assimilate corn meal better if fed bran
than if fed alfalfa, or will the latter cause a better assimila-
tion?

The Chairman :—Mr. Gilkerson has answered that question
pretty thoroughly. Are there any other questions now?

Mr. Jansen:—Has anybody in the audience had any ex-
perience planting cow peas and corn together fcr silage feed?
What has the result been in putting up that kind of silage? The
production of an acre could be materially increased by planting
those two crops together.

Mr. Campbell :—I think if Mr. Jansen will look back to the
report of our Effingham meeting, he will find Judge Lindley
spoke on that subject and his experience was that feeding that
along in the spring and summer the cows lost their hair.

The Chairman :—They always do that, don’t they?

Mr. Campbell :—The hair all come off their hides too fast.
It was too strong a food. We tried soij beans in connection with
corn and when we got down in the silo to where the soi1j beans
were in connection with the ensilage the cows would not eat it.
It had a stronger or more offensive smell or taste and the cows
did not take to it as they should, and consequently we were not
able to keep our cows up in milk. When we got through with
that part of the silage the cows came back to their feed and their
milk.

132 Illinois State Dairymen’s Association.

FOR NEXT MEETING.

The Secretary :—Within the past few days I received a
letter from the Chicago Association of Commerce asking the
Association to meet in Chicago, and then yesterday I received
this letter from the secretary of the Elgin Merchants’ Associa-
tion. : |

Bigin, Ill, January, Pathe 290s.

Mr. George Caven, Secretary,

State Dairymen’s Association,

, Convention Hall, Marengo, III.

Dear Sir:—

At a meeting of our Board of Directors this afternoon a
resolution was passed that we ask you to favorably consider
Elgin as the next Meeting Place of the State Dairymen’s Ass’n.

For the purpose of more fully ascertaining just what the
requirements for space and entertainment wou!d be for said
Convention and to be able to get a general outline of the expense
in connection therewith—hbefore a final settlement is reached—
the Board of Directors have instructed me to invite you to meet
with them at any future date you may select.

Wishing you a profitable and harmonious meeting at Mar-
engo, I remain,
Respectfully yours,
GEORGE A. SMITH, Sec’y.

The Chairman :—That matter will be decided by the Board
of Directors after the state fair, but we are always glad to get
these letters and requests to meet at different places throughout
the year, so as to give them full consideration.

I might say, before I left home I was instructed by the
Business Men’s Association of Springfield to extend a glad hand
for the city of Springfield, and ask this association to meet there
next year. I am speeaking now as a citizen from Springfield,
not as the president of this asociation, and I feel that city is in
about the central part of the state, with easy access from all
roads, good train service. We have many meeting halls we
could throw open to you and I am satisfied as far as finances go

Thirty-fourth Annual Convention. 133

the citizens will do as well as you can desire. We have not had
the association meet in Springfield in its history. We have been
North two years and have been South two years, and at any rate
I believe we ought, if possible, go down to Springfield next year.
However, that is a matter for the directors to take up later on.

QUESTION BOX.

Q. No. 4. Will you give a general plan for a modern barn for
a small dairy of from twenty to forty cows?

The Chairman:—That could be answered in a great many
ways but if anyone here has a practical barn, working with that
number or cows, it might be of interest to give us a brief outline.

Mr. Campbell:—I would suggest that the gentleman take
up that matter with the authorities at Washington, D. C. Mr.
Lane told me yesterday that the Department of Agriculture will
send blue prints of a barn to anybody that asks for them. All
that is necessary is to write to the Department at Washington,
telling them what you would like, and they will send you a num-
ber of different blue prints and plans free of charge, and they
are glad to do it. It would be a nice thing for any dairymen
who are contemplating building a barn to take advantage of that.

Mr. De Yarmond:—I would suggest that the gentleman
find out what we have here in our own state. I understand
there is in this state just completed a round barn, that is a model
barn, has been built for that purpose, to exhibit a model barn.
That is at Urbana.

The Chairman :—Mr. Lee can you tell us about that barn?

Mr. Lee:—That barn has just been completed, the cattle
have not been put into it. I cannot give you any specifications
as to size, but it is a round barn with a silo in the center, with
storage room above, and the cattle in the basement facing the
center with places fixed so that the cows can be fastened while
eating and afterwards left loose, no stalls. We simply have
a central place next to the manger where we can fasten them
while they are being fed and milked, after that they are to run
loose in this barn.

Mr. De Yarmond:—You consider allowing them to run
loose an advantage?

134 Illinois State Dairymen’s Association.

Mr. Lee:—lIt has not been definitely decided whether it is
an advantage or not.

Member :—It seems to me no herd of cattle can run together
peaceably. |

Mr. Lee:—I think that is true in your herd, and a person
should have a herd of nearly the same breed and uniformity,
and you will find if the cows have freedom they will do better
than if tied up. :

We also have an arrangement in this barn s5 we have place
to keep the herd bull and also the tread power, so he will furnish
all the necessary power for grinding the feed, running the separa-
tor and such things. I would suggest that those that are inter-
ested in that style of barn would take advantage of the short
course beginning next week and at the same time look over this
barn. We have a fine storage capacity and we see no reason
why it should not be a satisfactory thing. The objection to
letting the cows run loose can be overcome by fixing up the
stalls.

°

Mr. Foster :—What arrangement have you for getting your
silage into the silo?

Mr. Lee :—I think the cutter is on the second floor, although
I cannot state positively. We drive right into the barn.

Mr. De Yarmond:—Mr. Hayden told me the barn is sixty
feet in diameter.

Mr. Campbell :—In connection with round barns, I had quite
a little talk with Mr. Lane in regard to barns and he told me they
are tearing down round barns all over the country, in Maine
and Massachusetts they are tearing round barns down as they
are not a success. There is too much waste room in them,
it is too hard to get the feed into them, and the old fashioned
oblong barn is the barn for you farmers. ‘That is the experience
of the authorities at Washington.

Mr. Lee:—Is it not true in a round barn with the same
material you can get a good deal more storage capacity.

Mr. Campbell :—I doubt it very much. You have to have
two complete circles of cattle or you have a lot of waste room.
Two neighbors of mine have a round barn with one circle all
around the outside and instead of putting them around the other

Thurty-fourth Annual Convention. 135

way they put a row through. On each side there is a waste of
room. Besides that they have to have such a large opening in
the door to take the hay in, the barn is extremely cold.

Mr. Lee:—Have they the silo in the center?

Mr. Campbell :—Silos should not be permitted to be put in
the barn, they are offensive.

Mr. Lee:—Do you think there would be more silage odor
where the silo is in the barn? What objection would there be
to building a silo if there is no odor?

Mr. Campbell :—It is impossible to build a silo that will
keep the odor out, because we must open the doors to get the
feed out. You can keep it out more when the silo is on the
outside.

Mr. Lee:—I think that is something no one can speak on
definitely. It depends altogether on the man that handles the
silage.

Mr. Campbell.—It depends on the man, how careless he is,
in having it lying in the barn.

Mr. Lee:—We feel there will be no more odor from the
silage with the silo in the center than where the silo is located
outside.

Mr. Campbell:—With the average dairy farmer I do not
believe it would practical, but the way you keep things the silo.
in your barn will be more agreeable than 90 out of 100 ordinary
dairymen would have it with the silo outside.

Mr. Lee:—We went over the whole plan, figuring the cost
of a silo we would have to build separately if we built an ob-
long barn, and the cost was considerably decreased. The whole
thing depends on the man that handles the barn, from the stand-
point of feeding silage and also how the barn its arranged so
as to reduce the waste room in handling the product in the barn.
You can drive right into our barn and back out.

Mr. Campbell :—That can be done in a country where you
have a side hill or go to the expense of building a bridge. Mr.
Ichner is going to build near me, we are on a leve! prairie, and if
he builds a round barn and economizes on space, he has to go
to the expense of building a strong bridge that will carry a pair
of horses and two tons behind the horses. There is an expense

186 Illinois State Dawrymen’s Association. —

to add to this. if he closes up the first story. While it might
work all right on the hill side he has to work at a disadvantage
in being on a level, therefore he has to elevate and that is a
hard thing to do.

Mr. Lee:—Do you have to drive into a round barn in order
to fill it with hay?

Mr. Campbell :—Yes, or make doors on one side and drive
up to the side of it. We have two in our neighborhood but they
both have openings right in the center and drive in and pull the
hay up from the center.

Mr. Lee:—There are several round barns in the neighbor-
hood of Freeport, and they are fine barns.

Member :—Have they silos in the center?

Mr. Lee:—I do not think they have.

The Chairman :—It is a good deal of everyone to his own
liking about these round barns and square barns and oblong
barns. ;

Are there any further questions? If not, we will stand
adjourned until 1:30 this afternoon.

Thursday Afternoon Session.
Meeting called to order at 1:30 p. m. Mr. Campbell in the
chair.

The Chairman :—We will open our program with a paper
by Mine Chase, of lanyard:

RESULTS OF THE TESTS OF HERDS IN THE VICINITY OF
MARENGO.

Mr. Frank H. Chase, Harvard.

Mr. President, Ladies and Gentlemen :—

If I should stand up here and read off long tiresome lists of
how many pounds of milk or butter fat “Bess or Queen or Rose”
gave, I would hardly merit your attention. The results of the

Thirty-fourth Annual Convention. 137

tests which I have been carrying on for the past few months are
mainly in figures, yet I have profited very much by certain
experiences in testing cows and various peculiarities which often
arise. For these reasons I shall briefly tell you about my plan
of testing and of some of the things that have come within my
notice during the past year.

When Secretary Caven wrote me last September about
testing a few herds for this report, I decided to use records of
our own herd, which we have been testing for nearly nine
months, those from a neighbor’s herd, which was tested for
about six months and to test three or four other herds. I tried
to borrow a few milk scales for the farmers but managed to get
only one.

Then I formed a small milk-testing association of three
farmers, each one weighing his milk every third week and sav-
ing composite samples every sixth week. I calculated the num-
ber of pounds of milk by multiplying the week’s weight by
three, one weight for the week preceding, one during and the
other following the week during which the milk was weighed.
Although I advise weighing the milk continuously and testing
about once in nine weeks, I consider the former plan a good
one, especially when several wish to test at a minimum of ex-
pense. The farmers took up this work with no hesitation as
they considered this a very good chance for testing their cows,
first, because this test covered only about three months and
meant little work on their part,, and second, because as I fur-
nished the scales and sample bottles and did the testing, it cost
them nothing outside of a little time weighing the milk and
taking samples. ie

It has been my observation among many that milk testing is
a matter of mere getting started. | can now recall two in-
stances where as many farmers knew that the scales and Babcock
test were the only means of improving their herds and were in
every way in favor of them, but for some unknown reasons ne-
elected to purchase outfits. After a couple of years they got
milk testing machines and went on with weighing and testing
without any dissatisfaction. Both farmers, however, acknowl-
edged that their hesitancy was due to pure negligence.

138 : Illinois State Dairymen’s Association.

Now just a few words about dairy conditions in this vicinity
as | have found them and particularly as to the light they cast
upon the results as revealed by the test. Where iG opnian
sentiment among the dairymen with whose herds I am best
acquainted in favor of the dual purpose cow. And this very
belief is probably the most potent factor in the making of the
low dairy records I have found. Of the six herds that I tested
only two of them were composed of strictly dairy cows, grade
Holstein. ‘These two herds, however, represented the smallest |
ones in point of number of cows. Three of the other herds were
principally Durham, while the sixth was about one-half Red
Polled and one-half Polled Durham. But I do not want to
give the impression that Durhams are worthless, but rather that
lf you wish to find high milk or butter fat records you must
search outside the ranks of dual purpose cow, nor did I mean
that these records are so low as to render all the cows profitless
but that they are not comparable with fancy records which all of
you have heard about. As a matter of fact I think that these
records are as good as could be expected when we justly consider
the conditions under which they were made.

I could not give a complete report upon the dairy conditions
that I have found without speaking of irregular milking hours.
Perhaps this subject is somewhat foreign to my topic, but as I
have had a very good opportunity of observing this point of
dairying I shall tell you of my conclusion in the matter if you
will pardon me for a moment. Irregularity in milking has a
larger influence upon milk production than many are aware of.
The cow that is milked irregularly becomes anxious and rest-
less waiting for the milking hour, and again is made uneasy by
being milked too soon. One need but observe the weekly milk
sheets in order to know about the milking time. I have heard
the argument( and you all have) that if a cow is milked unusually
early at one time she will make up her small mess by a larger
one at the next milking, so that for a week she would give as
much as the regularly milked cow, other conditions being con-
sidered equal. ‘This reasoning I have found not to hold good for
a week. I am glad to say, however, that the terds W tested
were milked with reasonable regularity. Here are the weights
of two different cows’ milk taken for one week, fourteen milk-
ings, which fairly represent regular and irregular milking hours:

Thirty-fourth Annual Convention. ee

Regular, J. Neiss, No. 5. . Irregular, H. A. Chase, No. 12.
5.2 Duo 14.5 18.4
5.6 5.7 9 )35 ieee 1
5.5 5 ILB0 18.7
d.D 5.3 18) 15.5
5.4 5 12.9 Poteal
5.8 Nd 21.1 16.2
5.5 d.3 Haley 13.4

Farmers will admit that this past fall was a poor one for
obtaining best results from cows. The effect of soft corn was
particularly noticeable and the shortage of other grains made
matters worse. Some who would have bought grain restrained
themselves on account of the high feed prices. ‘These conditions
all contributed to low records and therefore we must make a
just allowance for normal conditions.

High Butter Fat Averages—H. C. Well’s Blue No. 16.

She averaged 6:08 pounds butter fat per week for 23 weeks.
Also averaged 7.42 pounds for 9 weeks.

H. A. Chase, No. 6.

Averaged 6.23 pounds per week for 18 weeks. ‘This is
fairly good when we consider that this was made during her
second year of milk.

H. A. Chase, No. 12, 8.83 pounds for 14 weeks.

H. A. Chase, No. 12, 9.48 pounds for 5 weeks.

G. A. Gay, No. 5, 9.23 pounds for 6 weeks.

Same cow gave an average of 8.33 pounds butter fat for 12
weeks.

High Butter Fat Averages. H. C. Wells’ Blue, No. 16.
H. A. Chase, No. 6.

High Tests.

PieseChase, No. 7, july 27, 613.
ere Wells) No: 3.Oct" 26) 725.

The test made by Mr. Wells’ cow is the highest that I ever
tested. This fact may seem more noticeable when I saw that
she was a grade Holstein.

140

Illinois State Dairymen’s Association.

Low Tests.

G. A. Gay, No. 10, Dec: 21, 279.

High Weekly Average.
H. C. Wells’ Tucker, No. 10, averaged 19.1 pounds milk

per day for 162 days.

H. C. Wells’ Blue, No. 16, averaged 23.5 pounds milk

per day for 162 days.

Large Weekly Milk Records.

G. A. Gay, No. 5, Oct. 26, 245.6 pounds.

G. A. Gay, No. 10, Nov. 16, 243.2 pounds.

This was made during the third week of lactation.

H. A. Chase, No. 12, July 27, ’07, 245.38 pounds.

Made during tenth week of lactation.

F. C. Wells’ Blue, No. 16, 261.

Blue averaged for this week 37.2 pounds of milk per day.

Large Daily Milk Records—Two Milkings.
G. A. Gay, No. 10, Nov.-18, 37.9 lbs., 3rd week jlacrauom
H: A. Chase, No. 12, July 23, 38.7 lbs., 9th week lactation.
Single Milkings.

G. A. Gay, No. 10, Nov. 19, 21.5 Ibs.

i. Ae Chase, No. 12) fiune-3, 2171 ibs:
AY Chase, No. 12. July 23, 2a) ibs:
i A Chase, Now li2 vAue. 122 ibe:

DISCUSSION.

The Chairman :—If you have any questions now is the time

to ask them as Mr. Chase has had experience along this line.

Mr. Van Pelt:—Did you find the cows with most good

blood in them tested the highest?

Mr. Chase :—Yes, ordinarily. This one herd of Holsteins

tested the highest but I do not think that was due to blood so
much as because they were nearly dry. ‘The first test we made
of that herd averaged 5.88 and that is pretty good for a Holstein.
I am not prepared to say which held the poorest score throughout
but believe the Red Poll tested) the best:

{

Thirty-fourth Annual Convention. 141

Mr. De Yarmond:—How much milk did the Red Polls
give?

Mr. Chase:—That depended on whether they were good or
bad cows, some gave 245 lbs. once in a while. That is about
as high as any of the cows have tested good. It is not a question
of breeds so much as their individual work.

Member :—What was the cause of one cow testing Men
then going low and coming back?

Mr. Chase :—There are occurrences like sickness and, for
instance, the cow that had a sore teat. She dropped from 3.6
to 2.9, and I believe it was entirely due to that.

Member :—You referred to one young cow.

Mr. Chase:—Yes, I remember that and I believe she was
dry during part of the test. This cow tested high at the be-
ginning, then dropped to 8 when she was fresh, but I have
known cows to test the highest when they were fresh. I will
give you an example of that. Cow No. 12 I tested when she
was fresh, just took a sample and tested it and it tested 4.8; a
composit sample for a week tested 4.2; nine weeks later she
- tested 3.4; nine weeks later 3.25, and then she raised to 3.4, and
she was practically dry at the time she made the lowest test.

Member :—Did these tests agree with the Babcock test?

Mr. Chase:—Yes, they were made by the Babcock test.

Member :—Our creamery tests every day and pay according
to the Babcock test. They assert that a cow testing 5 will
remain so and that it is impossible to change that test by feed.
I would like to have your opinion on the subject.

Mr. Chase :—I did not try to carry on any tests in relation
to feeding. ‘That was something I could not very well do be-
cause this test took up all of my time and besides it would have
taken more personal observation than I could afford to give, but
I do not think the feed does have much effect upon the test. It
may vary a little but the test is in the cow, in my opinion, and
remains so.

Member :—Your opinion is that you can increase qnanay
by feed but not quality?

Mr. Chase:—I would like to hear from anybody else on
that.

Member :—What did you say in regard to the Durham
cow?

142 Illinois State Dairymen’s Association.

Mr. Chase:—The Durhams constituted a great part of the
herds I tested, there were about thirty or forty of these and
twenty of the other breeds, and I believe the Durhams did as
well as any. They did better than the Holsteins, taking every-
thing into consideration, although I do not know much about
the Holsteins. As I said, they were freshening and going dry
at that time and it is hard to get any estimate in so short a time.
I did not want to give the impression that the Durhams are
worthless but 1 want to say that their records are not compar-—
able with fancy records which we have seen.

The Chairman :—We have with us this afternoon a gentle-
man who will tell us about cow testing associations, Mr. Helmer
Rabild, Inspector of the Dairy and Food Commission of Michi-
gan. Mr. Rabild has had a great deal of experience mi this
matter and will give us a good deal of information on the sub-
aject.

CO-OPERATIVE COW TESTING ASSOCIATIONS.

January 20, 1908.
Ladies and Gentlemen, Members of the Illinois State Dairy-
men’s Association :—

When Mr. Lillie asked me to come to this convention to
fill, not his place, but his appointment, I confess that I felt some-
how unhappy. It seemed to me that I would be committing a
fraud upon you. Many of you know Mr. Lillie, perhaps per-
sonally and have had opportunity to listen to his open and plain
explanations of the problems and the technicalities of the dairy
business, and have come here expecting to hear him again. How-
ever, he left me no choice in the matter. He is now busily en-
gaged as a representative from his county in revising the con-
stitution of the state. The constitution is fifty years old, and
the state has been growing so rapidly during these fifty years
that it has outgrown its constitution and people felt that it had
to be broadened out to fit the new conditions.

I cannot deliver the address Mr. Lillie would have delivered,
only a supplement to it. The dairy business calls for a great
deal of technical knowledge, more so than any other system of
farming. A dairyman must first be a successful farmer. He
must know how to grow maximum crops and how to harvest and
preserve these crops properly, and in addition to this, he must

Thirty-fourth Annual Convention. 143

know how to get the most out of them. There is where addi-
tional knowledge is required of a dairyman as compared with any
other branch of agriculture. There is more technical knowledge
required to be a good dairyman than is required of a business
man in town. Dairying is a business, and if we expect to get
the most out of it, we must put business principles back of it.
The dairyman is a manufacturer. He takes the raw material
grown upon his farm, and which has a certain market value, feeds
it to his cows, and produces a marketable product-milk.

A successful manufacturer must have his business founded
on certain business principles. One of these is that the price
at which he sells the article he manufactures must bear a certain
Pselanion tol tie (cost Of manutacture. It must provide for a
profit, for he has capital invested and he has a factory to keep
in repair. For instance, a manufacturer of shoes if you please,
who gets an order for a lot of shoes at the fixed price.of $3.00
a pair, knows that the cost of manufacture must be less than
$3.00 if he makes any profit. He will go to work and try to
reduce the cost by buying his raw material cheaper if he can, or
try to make shoes out the same raw material, he will put in better
machinery, or labor saving machinery and keep a check on all
leaks and wastes in the factory and use every effort to produce
his shoes as cheaply as possible.

The same principles hold true in successful dairying. If
we expect to make any money out of dairying, we must produce
a pound of butter or one hundred pounds of milk for less money
than we sell it for. That is the practical side of Gairying.

Much has been said about sentiment and dairying, and it has
been truly said. Sentiment is the very foundation of dairying.
Milk is produced by the cow, not for the purpose of enriching
the dairyman, but for the purpose of nourishing her young.
Man is simply taking advantage of the all powerful impulse of
motherhood, and he is doing it for financial gain, and I wish to
speak about that side of it, the practical, financial side of dairy-
ing.

I repeat, the dairyman is a manufacturer, but do we dairymen
know how much it costs us to produce a hundred pounds of milk
or a pound of butter? I confess I am not familiar with your
dairy business here in Illinois, but during the last few years
I have been in touch with dairying in Michigan, and have had

144 Illinois State Dairymen’s Association.

opportunity to investigate its status, and my experience leads
me to believe that only a few dairymen do know the cost of
producing one hundred pounds of. milk.

I started to gather statistics on this point a couple of years
ago, but did not succeed in getting much data. I went to one
of our oldest and best creameries and selected promiscuously
from their books the names of fifteen of their patrons and from
the records at the creamery I figured out how much money each
of these fifteen men had received from their dairy products in a
year. ‘Then I hired a livery and drove out to see these fifteen
men to learn how many cows they had kept during that year,
and also if possible, the cost of keeping these cows. ‘This is
what I found: The gross receipts from the creamery in one case
amounted to $25.00 per cow in a year, and the majority ranged
in the neighborhood of $20.00, but when it came to knowing
‘how much it cost them to keep a cow in a year, or how much it
cost them to produce a hundred pounds of milk, I could get no
data whatever. While these cases may be exceptional in regard
to profit, I think I am right when I say that only a small propor-
tion of our dairymen know the cost of production of milk. It
would not be difficult to figure out how much it costs a dairyman
to keep a whole herd for a year, and since the advent of the Bab-
cock Tester, it is not difficult to find out how much butter fat
the cows produce in a year. A farmer should test his cows
occasionally, but this has been advocated for a number of years
through the Agricultural Press and from the Institute platform,
and yet how many farmers do it? A number I know have pur-
chased Babcock Testers, and used them once or twice and then
‘put them to one side. ‘They planned to test their cows right
along regularly, but when the day came for testing there was
something else required their attention and they put the testing
off and finally forgot all about it. One day they stubbed their
toes over the Babcock Tester and told the Hired Man to take it
up in the garret, and there it stays. And it is not because it
would not pay to use them, but I think it is because a farmer's
life is so independent that he does not have to. ‘There is no one
‘to look after him, and he is responsible to no one for how he
‘conducts his business. ,
| I have some experience on this point and I am going to
confess it to you. Some years ago I was put in charge of a

Thirty-fourth Annual Convention. 145

large dairy, numbering several hundred cows. No records of
the individual performance was kept and I, who came directly
from a farm, with a membership in a cow testing association
was eager to institute a system of records. I spoke to the owner
about it and explained the advantage of it, and he agreed with
me and told me to go ahead. He went to live in the city during
the winter and the management of the herd was left entirely to
me. ‘There was much work to do, and in the course of a few
weeks I gradually settled down to routine work and had all but
forgotten about the system of weighing and testing that I had
proposed to the owner, when I received a letter from him in-
quiring how that particular part of the work was coming on.
I got ashamed of myself and began at once to weigh and test
each cow’s milk and keep a record of the individual performance,
and when the owner came in the spring we went over the records
together and finally decided that it would be a good business
proposition to dispose of a number of cows whose yield had been
exceptionally poor. And we began discriminating between the
calves we raised and selected only those from the best cows
‘as members of the future herd.

This would probably never had happened had there not been
something or someone to get me started. When a ‘man gets
past school age he needs strong incentives to incite to mental
activity and to change methods to which he has been accustomed.
He requires some outside force or influence to develop enthus-
iasm for his work. ‘There is not much in the every day life of
a dairyman to inspire enthusiasm, at any rate, getting up at four
o'clock in the morning and going out in the stables to milk ten
or fifteen ordinary cows is not going to inspire much enthusiasm
for dairying. But if those same cows are of a kind which give
a handsome profit every month in the year, then it is a different
proposition, and we become more interested. It does not cost
any more, and it does not take any more work to care for good
cows than it does to keep and care for poor ones, and we can have
good cows if we inaugurate this system of testing and put into
practice the lessons it teaches us.

It is almost out of the question for the average farmer to
buy good dairy cows. Such are not very often found in the mar-
ket, and then only at very high prices. A man who has a cow
that nets him $75.00 to $100.00 a year is not going to dispose of

146 Illinois State Dairymen’s Association.

her for a song. It is too good an investment for him. ‘The
average farmer will find that if he wants good dairy cows he will
have to raise them himself, and he can do it in comparatively a
short time if he will adopt the plan and stick to it.

I believe that one reason why we have not made more prog-
ress in dairying is that we do not follow it up long enough. We
start in on dairying, but by and by some other system appeals to
us, and we switch over on to that. We don’t have to stay by
one single thing for we can make a living in so many different
ways on a farm. With us up in Michigan, when a business
dairyman has been in the business for some years he gets the idea
that he can make more money off from fruits and make it easier,
and he sells out his cows just at a time when he begins to get his
work systematized. We shift around too much.

Like the Dane with the Irish name, we want to go into the
dairy business to stay in. ‘The best method the dairy man adopts
is to secure a good sire with dairy qualities to head his herd, and
then raise the calves from the most profitable cows and with them
replace the cows that have proved unprofitable, but in order to
do this he must be able to tell the good cows from the poor ones,
and it cannot be done in any other way than by testing them and
weighing their milk.

I received my first lesson in dairying from my father, who
had a dairy herd of eighty thoroughbred Holstein cows. He
used to tell me that the cows horns had to curve just so 1f she
was a profitable dairy cow, or the tail had to reach down below
the hock joint, otherwise, she would not give milk enough, and
things of that sort. Since the advent of the Babcock Tester, we
know that the external appearance of a cow does not always tell
her worth as a dairy cow. It is an old saying that you cannot
tell by the looks of a toad how far she can jump. Just so with
the dairy cow. You cannot tell by the looks of her whether she
will give you four or eight thousand pounds of milk a year.

The dairyman must know three things about every individ-
ual in his herd, first, how much milk she will give, not in a week
or a month, but in a year, because he must feed hen ay year
Second, he must know the richness of the milk in order to deter-
‘mine its market value. Third, he must know how much it costs
to keep the cow a year. This is an important factor. He must

Thirty-fourth Annual Convention. 147

know the cost of production for it is the net profit which makes
a cow valuable.

He must put into operation on his farm a system which
will enable him to know these three factors about every cow in
the herd. I know of no system which will do this as cheaply and
as efficiently as a co-operative cow testing association. Of these
they have a number in the old country, Denmark has over four
hundred, Sweden about five hundred, and Norway about 180
and Germany and Finland have a number. I will explain first
the practical workings of the association.

A few farmers in their community owning a sufficient number
of cows organize themselves into an association, elect officers and
hire a man to do the testing. The expense is to be paid pro-rata
by each man in proportion to the number of cows he owns. It
is desirable to have sufficient number of cows in the association
so that the expense will not exceed $1.00 to $1.50 per cow a
year. This man visits one herd a day. He arrives in the after-
noon, sees the cow’s milk and takes a sample from it for testing,
estimates the feed and the cost and puts all this data down on a
‘record blank, which he leaves with the farmer. ‘This perfor-
mance he repeats the next morning and that day the farmer takes
him and his outfit to the next farmer, and so on. He gets to
each farm once a month and at the end of the year he figures up
the yield of milk and butter fat, the value of the same, the cost
of feed to maintain each cow a year; figures out the profit or loss
on each individual in the herd and furnishes every patron with a
complete record. And all this at an expense of from $1.00 to
$1.50 per cow a year.

We can put it this way. Suppose a man comes to your farm
today and says that for $1.00 per cow he will tell you just exact-
ly how many pounds of milk each cow gives, how much butter
fat she gives, what it costs to keep her and what the net profit is
from each cow per year. Wouldn't you think it a business
proposition to accept this offer, and that is just what a co-opera-
tive cow testing association offers to every man.

There is another factor in this system, which we should not
lose sight of. We know that this man comes to our farm once
a month and looks over our business, and it is natural for us to
want this business to give as good an impression as possible, and
we are going to show a little more interest in our own business,

148 Ilhnois State Dairymen’s Association.

and perhaps get enthusiastic over it if we have good cows. At
any rate, it is going to stimulate us to better work, and that is
just what a great many of us need. Just a little stimulus once in
awhile to keep us keyed up and to keep our enthusiasm fed.

I made a trip to Europe this summer for the purpose of
investigating what the co-operative associations had done in the
Old World, and wish to give you a few of the figures, both for
individual herds, and for the country as a whole. On the farm
I spoke of a few moments ago this regular system of testing and
reading has resulted in an increase of the net profits of over 100
per cent during a period of nine years.

Another herd owned by August Knick, Beltaberga, Sweden,
increased from 7,320 pounds of milk per cow in seven years to
11,333 pounds, an increase of 4,013 pounds per cow. ‘The herd
_ consisted’ of 71 cows and figuring the butter at 22 2-10 cents a
pound it means that Mr. Kinck the seventh year received
$2,558.00 more from his herd than he did before he began test-
ing. In ten years this amounts to $25,588.

Take the little country of Denmark for instance, which has
an area of about quarter that of -—————.._ During the last 20
years the number of cows in that country has been very constant.
In 1887 they had a little less than a million cows, but in the same
period the production of butter per cow has increased from 120
pounds of butter to over 200 pounds. This amounts to over 18
million pounds of butter a year and this has all been accomplished
through this system of testing the cows. Practically speaking,
they have changed their cows from being more or less a beef
animal into dairy cows. I do not mean to say that all cows in
Denmark are in cow testing associations, in fact, only 15 per cent
of them are, but even those herd owners not members of associa-
tions derive benefits from this system indirectly by intercourse
with their neighbor’s who are members.

Two years ago it was my good fortune to be able to organize
a first Co-operative Testing Association on this side of the ocean.
This was copied after those in the old country. I have in this _
bulletin a record of the first year’s work. I will give you just
items for your consideration. Here is one herd consisting of
nineteen cows, where the net profit is only $8.64 per cow in a
year, and here is one where the net profit is $36.12 per cow.

Thirty-fourth Annual Convention. oe

Here is one herd where there is a difference between the net
profits from the best and poorest cow of $52.00 a year. ‘These
two cows put side by side and from the external appearance we
were unable to say which one was the best dairy cow. Several
of these cows show a loss for the year, one as high as $11.00, and
a great many of these who indicated that they were unprofitable,
were sold as soon as this fact was suspected.

I have figured the cost of producing 100 pounds of milk
with some of these cows. ‘Take this first herd for instance, the
best cow produced milk at the cost of 60 cents a hundred, while
the poorest one charged its owner $1.85 per 100 pounds. In the
next herd the best cow charged 41 cents per 100, and the poorest
one required $2.15 worth of feed to produce 100 pounds of milk.
In figuring the cost of production we have paid attention to only
the amount of feed consumed. We have figured that the calf,
the skim milk and the manure pay for the labor in taking care
of the cow.

Going back to the records I find here a herd of nineteen
cows. ‘The best cow charges 42 cents per 100 pounds for milk
production, and the poorest one charges $2.20 per 100. In other
words, if a man had a herd of cows like the best one of these he
would be getting $2.31 for every dollar he expended on them in
feed. He could soon pay off the mortgage on his farm and could
afford to give his family all the comforts money could buy.
While this other cow only returns him 65 cents for every dollar’s
worth of feed he spends on her. This man knew nothing about
these facts when we began testing his cows, in fact, he was
rather proud of his cows and thought they were all good ones.
It reminds me of a story of the farmer who went to Chicago to
see the sights. Before he went his wife admonished him to be
very observant and remember all he saw so he could tell her about
it when he got back. In the city the farmer saw a boy playing
the slot machine. He watched him for a while and began figur-
ing out how he was coming out financially, and he figured that
for every nickel the. boy put in the machine he received about
three cents back. When the farmer came home he told his wife
about that blamed fool of a boy who did not know enough to
quit, although he only received three cents for every five cents
that he expended on the slot machine. But after awhile the
same farmer put on his blue jeans and went out to feed his cows,

150 Illinois State Dairymen’s. Association.

which only returned him three cents for every nickel’s worth of
feed he expended on them.

The members of this Association have at all ienes had the
benefit of the Cow Tester’s advice, and as he is an expert dairy-
man, much good has been accomplished in the way of formulat-
ing rations, purchasing of feed, etc.

But the effects of the first year’s work are much more far
reaching. While none of the members owned a Dairy Bull at
the beginning of the year, there are now after the Association has
existed two years, more than 14 high bred Dairy Bulls owned
by the members of the Association. Many of the members have
purchased cows of dairy type, and even a Bull Association has
been formed. It will take a year or two more before the effects
of this better breeding will show itself in the herds, but I am
convinced that this Association has benefited its members already
to the extent of several thousand dollars, and this is not all, but
it has taught the members that there is more to dairying than
just hard work, and it has given them interest and enthusiasm
for their labors own work and enabled them to let their souls
enjoy good in their labors. And that is what makes life worth
living. J thank you for your kind attention.

DISCUSSION.

The Chairman :—Now, gentlemen, I would like to have you
question our neighbor from across the pond. He is a man that
has been with the dairy cows himself. I was somewhat disap-
pointed when I heard that Mr. Lillie was not going to be here
to talk to us, but I am glad the man that does the work is here
himself, and I want you to get all the information you can from
him.

Member :—What is the average number of cows in each
association ?

Mr. Rabild:—We have to hire a man for each association.
If the members pay one dollar per cow per year and hire a man
for $300 a year, they have to have three hundred cows. If that
man wants $400 a year and his board and lodging, which, by
the way, he gets on different farms, they have to have 400 cows
or if they only have 200 cows they must pay $2 a cow.

Member :—How many cows in the association to which you
Generreal: .

Thirty-fourth Annual Convention. Hee

Mr. Rabild:—The first year they only had 290 cows and we

got a man from the old country, who had done this work there

and was thoroughly posted on it. He was willing to work for

small wages the first year until he learned the language, it was

_good experience for him and of material benefit to us. The rest
of the associations have in the neighborhood of 300 cows.

Mr. De Yarmond :—How are these associations started or
organized?

Mr. Rabild:—I have organized the associations in Michi-
gan. I get my pay from the state, I am a state dairy and food
inspector. I have taken an interest in this work and organize
for them when the farmers want it. As soon as they are organ-
ized, we call a meeting and I put the business in the hands of the
farmers, they own the business from that time on. Through
the courtesy of the dairy and food commissioner, we loan them
a Babcock tester for a year free, we also furnish them with books
and blanks and records which they need in their association.

Mr. Jorgenson:—How many cows could a man take care
of in a year, because the more cows in an association the cheaper
it would be for each man?

Mr. Rabild:—A man could test forty or fifty cows in a day.
We do not find many big herds of forty or fifty cows in Michi-
gan, but if the farms are located close together he can test two
herds in one day. A man could test forty or fifty cows a day.

Member :—Most of the people around here keep not less
than twenty-five cows. Will you please tell us something about
the organization to carry on this business?

Mr. Rabild:—They form this association, elect a president,
secretary and treasurer and they have meetings once 1n a while. I
take great pains to see they do have meetings because I know if
they get together once in a while and talk over their experience
and the quality of their cows, that they are going to get more in-
terested in it. They have a meeting once in a while and talk
those things over. At the end of the year they have an annual
meeting and elect officers again, I notice there is quite a strife
to get in as director. One of these associations has nine direct-
ors. The president is supposed to be the manager and have
charge of the business end of the association, but the man that
goes around among the farmers, tests the cows and stays with
them and makes his home with them one day each month, is the

192 Illinois State Dairymen’s Association.

backbone of the association. If he is a good man, if he is a man
that will call the attention of the farmers to the little points
about cost of production, etc., he is the one that is going to be of
the greatest benefit to them, and up in Michigan we have been
fortunate in getting good men to take charge of that work.

Mr. Van Pelt:—Don’t you find it difficult to get good men
at the low salary you pay them?

Mr. Rabild:—Last year about this time we had four asso-
ciations that wanted men. We had a little difficulty but we did
get four good men. We could have organized five or six more
associations but we did not want to because we were afraid we
could not get good men for them and we did not want them to
fail. This year it looks a little better. For one thing, labor is
not as scarce this year as it was a year ago; another thing, is
I got in touch with the immigration bureau in Washington, that
bureau which directs the stream of immigrants to different parts
of the state, and I told them if they had any cow testers to spare
to send them to Michigan, that we needed them, and we have
the promise of two.

Mr. Chase :—Do the farmers weigh their milk all the time?

Mr. Rabild:—The milk is weighed one day every month,
morning and evening. ‘That is how I explained’ they came very
close to getting the actual amount of milk that cow gave each
year. It does not vary 4 per cent.

The Chairman :—I would like to say that a year ago, at our
annual Directors’ meeting, this thing was talked of among the
directors, and we offered to any of the students that took the short
course at Urbana and passed a creditable examination in the dairy
department to give a certificate which would allow them to go
among the farmers and test cows for such organizations as that,
but I am sorry ta say no one took advantage of that offer; and
I will say, in behalf of the directors, that we extend that offer
again this year. If any of the boys around Marengo go in and
take the short course next Monday, if they pass a suitable exam-
ination, this association will give them a certificate entitling them
to test cows for their neighbors, and we will assist in the organi-
zation of a test association anywhere in Illinois if a sufficient num-
ber of farmers will request it. We tried to start them this past
season and hoped to arouse enough interest to start at least one.
I would like to see that thing taken hold of. I have tested my

Thirty-fourth Annual Convention. oe
herd for three consecutive years, did not miss weighing a milking
in those three years, and I appreciate and realize the value of this
work.

| We will now have an address on ‘““Work Along Dairy Lines”
by Mr. H. E. Schuknecht, Assist. Dairy and Food Commis-
sioner of Illinois. Mr. Schuknecht has had a good deal of ex-
perience in the last few years looking into the milk produced
in towns around here and quite a number of people in the state
of Illinois turn pale when Mr. Schuknecht steps. up and asks for
a glass of milk. I have the pleasure in introducing to you Asst.
Dairy and Food Commissioner, Mr. Schuknecht.

WORK AMONG DAIRY LINES.

Hon. H. E. Schuknecht, Assistant Dairy and Food Commissioner, Chicago.

Mr. Chairman, Ladies and Gentlemen :—

I feel that I should apologize for appearing here at all this
afternoon because I have had no opportunity to prepare an ad-
dress. You will escape very fortunately because I find it very
convenient to have an attack of Grip just before the Dairyman’s
meeting. I do not enjoy the Grip very much but between the
Grip and the address I do not know which I would choose, but,
nevertheless, I shall try to give you a brief summary of the con-
ditions in the food commissioner’s office as they exist now and
a comparison with how we found them a year and eight months
ago.

You may not be aware of the fact that until 1906 never in
the history of the state had there been anything like a concerted
effort on the part of any state department to look into and regu-
late the condition of the milk supply of the various cities in the
state. It is true that some few of the cities did some work on
their own account, such as Chicago and a very few others. In
1906 we were not able to do much work as we would like to have
done but we did sufficient to uncover a great many very unpleas-

wee Illinois State Dairymen’s Association.

ant things in the supply of milk, chief among which were poison-
ous adulterants used as preservatives and unsanitary conditions
on the part of those bringing milk into various cities throughout
the state. |

In 1906, out of a total of about 1,100 samples of milk
collected from the city milk supply in cities throughout the state,
we found seventy-five containing poisonous adulterants. How
many were below a standard then in force in the state I will not
attempt to say because the standard fixed at that time was so
peculiarly worded and drafted that it would not have amounted
to anything to have tried to enforce any kind of standard. The
law established a standard and provided no penalties for violation
of it, so we might as well not have had the law.

The work this year was continued along very much the same
line and about an equal number of cities were visited in the
neighborhood of forty. JI am very glad to say that while we did
not collect quite so many samples this year as we did last, yet
approximately eight hundred were collected from about the same
source as last year, and the total number of samples with poison-
ous adulterants were only thirty against seventy-five last year.
The percentage figures about 5% last year as against % of 1
per cent this year. Now I do not know just how much that
means to the dairymen, but to me it is certainly a very gratify-
ing thing and I believe it must be to the dairymen, because I do
not think you will find any stronger competition than the barn-
yard pump and the poisonous adulterents used for preservatives.
Every time you try to put a clean, good, wholesome product up
against these two factors the odds are very large indeed and it
is a situation that should not obtain in so enlightened a communi-
ty as Illinois and we propose to see to it that it does not obtain
again. So much for the poisonous preservative.

We turned our attention this year to another phase of milk
adulteration in the city supply, and I have mentioned it before,—
it is the barnyard pump. If I had been a stranger in the state
and dropped in here and someone told me that about 3 per cent
or a little more of the milk samples collected from the city milk
supply had been watered or deliberately skimmed, I would not
have believed it. I had not thought it was a possible condition
but, after all, human nature is very much alike most everywhere,
or as David Harum would say, “There are about as much human

Thirty-fourth Annual Convention. Ie

nature in some folks as others, and maybe more.” It looks as
though it were very much a question of opportunity with some
people whether they work the pump or not. Now we do not
propose to permit that any longer. Our method is to call the
dairyman in and ask him to explain (under the law we are obliged
to do that) how it is his cows gave that amount of water on that
particular day, and we find that about 80 per cent of those called
in will admit that their horse ran away that day, that there was
a tain storm, or that the can tipped over in the trough that
particular morning. While we have been pretty lenient with
them, it has been mutually agreed, sometimes the agreement being
bolstered up by a small deposit with the Justice of the Peace,
and so on, that the tanks should be fixed so the cans cannot tip
over in the future,—and the tanks are being fixed.

Then outside of our city milk supply we find another very
interesting thing, and that is the farmer selling milk to cream-
eries, cheese factories, bottling plants and various places of that
kind. We do not pretend as a rule to pay quite as close atten-
tion to this phase of the business, but nevertheless it is something
that should be looked after because I see no good reason why
abuses should be condoned in that particular field any more than
they are elsewhere. . The revelations that we found in that partt-
cular phase of the milk supply were very interesting. Out of a
total of 2,400 samples examined, the inspector picked up and
brought in to the office 300 in which he used a lactometer, and
these samples were brought in because they were suspicious
looking. Out of the 300 brought in, about 75 or 78 proved to
be either skimmed or watered.

It is not easy to believe that state of affairs would exist in
ime ystave of IMinois today, gentlemen, but it did. It did exist
or figures do not count for anything. Figures and science must
be thrown to the winds or those figures must stand as facts be-
cause they are on our records and are there to stay. Now there
is competition of the kind that you gentlemen who are producing
a good, clean, honest product never figured on having when you
entered the business, and you should not be asked to compete
with such conditions. These factors are things that you cannot
figure with the honest dairy cow, the cow was not built for that
purpose, and you are not going to overcome them of your own
accord very easily but we are going to help you. We are doing

156 Illinois State Dairymen’s Association. |

all we can to put a stop to that sort of thing. I was raised in’
the dairy business, my heart is with the dairymen and it hurts
me to see a dairyman come in and admit that he did those things,
did them for fraud, that they were not all accidents. I have
been very lenient in my recommendations as to the dealing with
those men but I have given them to understand invariably that
the time is coming and very soon when those acts can only be
settled in the office of the Justice of the Peace with hard cold
money. |

I have every sympathy in the world with the man who milks
the cow and trys to get all he can out of her. I was milking
cows myself before I was big enough to carry the mess away
from the cow when I got through milking and I know exactly
what it means, and I tell you gentlemen that as long as 1 am
public officer I will not tolerate any of those things any longer
than I have to, and the man that practices those must be pretty
careful that he does not cross swords with our office too hard,
because he will get hurt.

There are some of the things, gentlemen, which we have
been trying to do in the way of helping you who are trying to do
an honest business with the honest cow. ‘They are only part of
them. Perhaps the greatest progress, aside from weeding out
the poisonous preservatives as a protection to our little ones, who
are depending on the greatest food of all, pure milk, for a living,
our greatest progress has been in trying to do away with a com-
petitor of yours, viz., the product that masquerades under the
name of butter but which is not butter,—oleomargarine.

It is my business in the office to have charge of all the work
done in the department relating to dairy products or any other
class of foods, and I know whereof I speak when I say that all
of the other elements of fraud with which we come in contact
in the office will not amount to more than 10 per cent of the fraud
taking place in the sale of oleomargarine as and for butter in the
state of Illinois alone. Ten years ago there was enacted in this
state a law known as the Oleomargarine law, a law preventing
the coloring of oleomargarine so as to resemble yellow, June
butter. Political conditions at that time were such that the
manufacturers of the fraud were stronger politically than they
are now. ‘limes have changed and are still changing and are

Thirty-fourth Annual Convention. 157

getting better for the dairymen, in that particular at least. Dur-

ing the first ten years that law was enacted: quite a number of
efforts were made to enforce it. The department, however, was |
never able to win a single case in Court against a dealer for sell-
ing colored oleomargarine. ‘The law on which we depended
for protection had been declared unconstitutional by three judges
in Chicago. Cases of disagreement with juries, etc., had become
so numerous that the department had become discouraged and
for a number of years nothing was done.

When I entered the department, I looked the matter up,
had a few consultations about the law with certain lawyers, and
satisfied myself that the law was good and I determined to test
that law a little further and see if we could not make it hold.
We brought forty cases against as many dealers in Chicago for
the unlawful sale of oleomargarine. The cases were brought
last January, about a year ago. The counsel for the opposing
side secured various stays until finally in April we came to trial
with one of the cases. Our attorney and the state’s attorney
had been taunted a good deal about coming into court with a
dead horse, that the law was no good and they would knock it
out ina hurry. Well a jury was selected in the city of Chicago
and they convicted that man for keeping colored oleomargarine
for sale, and such a crest fallen lot as those fellows around that
court room that day I certainly never beheld before and I do not
think I will again because they are not going to allow themselves
to be so disappointed in the future. However, we won the case,
the first case under a law at that time ten years old. The court
upheld the law, the jury convicted the defendant, and there was
nothing more to be done except pay the fine and carry the case
to the Supreme Court to test the constitutionality of the law,
which they agreed to do. Under condition that they carry the
case up in good faith, as is customary in court practice, compara-
tively little activity was shown by our office for a while, pending
a settlement of the issue in the Supreme Court. We found,
however, that they never intended to carry it to the Supreme
Court, they had no notion of testing that law and they let it be
known themselves a little while afterwards by saying, ‘“Guess
we will not carry that law up because if the law was knocked
out you would only get one that would hold.” I told them I
thought that was right and they might as well save trouble and

158 Illinois State Dairymen’s Association.

expense by paying their fines, and I suppose all the fines were
settled last month.

That marks the beginning of a successful attack on the oleo-
margarine interests in the state and I feel now that I do not care
whether they carry it up to the Supreme Court or not, they will
either carry it up or pay fines and quit. They must do one or
the other. They will have to put up with prosecution if they do
not carry it up.

That may not appeal to some of you gentlemen who are
milking for market milk supply but I want to say that it has just
about as important a bearing on your business as it would have
if you were in the business of producing milk for the making of
butter, because every pound of oleomargarine that you get out
of the way makes room for a pound of butter, and every pound
of butter makes room for that much more milk, and there you
are. It is a wheel within a wheel, every part of this dairy busi-
ness is connected with some other part of it.

These are some of the burdens we are trying to take off
you, the burdens of unscrupulous competition that you have
suffered from time immemorial, because I believe I speak the
truth when I say that only within the last two years has anything
that had the semblance of a concerted effort been made by any
state department to try to correct some of the evils of vicious,
unfair, unscrupulous competition under which the dairymen have
suffered all these years.

These things out of the way, we are laying the foundation
for better things. You cannot expect to gain all your profits
from protection, you must do something on your own respon-
sibility, and this gentleman from Michigan has touched on and
talked about the one most important of all things at the present
time before the dairymen. He put it aptly and truthfully when
he said to you that you are in a manufacturing business. It
does not make any difference how much money you get for your
product, if it costs you more than you get you area loser. ‘There
never was a man owned a manufacturing business who did not
produce the product that he sold for less than he sold it for, and
if he was a successful man he knew what it cost him, how much
less than he was getting for it. If he did not know this he was
not successful, he had to know it to make a success of his business
and I want to just say here that I am thoroughly convinced that

Thirty-fourth Annual Convention. py
the dairymen of the future will be compelled to know their raw
material costs before they can intelligently place a price on it
and have any idea as to whether he is getting a profit or not.

It is not enough that we take the town pump, poisonous
preservatives and oleomargarine away from you as competitors,
it is your place now to find out if you cannot produce your pro-
duct for less money and I know it. can be produced for less
money; the statistics anywhere available in this or any other
country show that and the men gathering these statistics have not
done it for fun, they have gotten at the good hard facts, and the
best of these hard facts have been laid before you this afternoon.
I listened here to what I consider the most interesting, the most
instructive and the most valuable discussion of the simple, prac-
tical way of getting at the cost of dairy products. Take these
things home, mull them over and make up your minds that there
are enough of you here to form such an association. It only
takes twenty-five to thirty of such dairies as you have, and I
don’t know of any place better fitted to set the people of Illinois
an example of what can be done in finding out the cost and plac-
ing the dairy business on an intelligent basis, than this communi-
ty right here. I hope you will take that matter up and act on it,
and while I will not say that I can lend you much assistance
through our office still I think I can, and I want to urge you to
get together and talk this matter over. Take it up with the
Dairymen’s Association, take it up with the Dairy and Food
Department, and I believe we can get at least one good associa-
tion started. If we cannot do anything else, we will steal this
fellow from Michigan a little while and if he will not be stolen
I will go over and borrow him. Now we have to get this thing
going because I know it is the right thing to do and that is why
we ought to do it. Do not talk about wanting more money for
your milk, make it from the other end. It does not make any
difference what you get for it if it costs you more to produce
it, then you are a loser. Produce it for less money.

There are a good many other things that could be said, but
before closing I want to again refer to oleomargarine. We had
great difficulty, as I explained, in having that law upheld. The
hotbed of that business is in Chicago. Chicago is the hardest
place in the world in which to reach the public, especially on this
subject. ‘There are several reasons for this and perhaps one may

160 Illinois State Dairymen’s Association.

be found in our own office, we may not know how to go at it;
the other reason is because the oleomargarine interest is so large
in Chicago that our daily papers are in one of two positions,
either they have a very tender spot for the business or they are
so crowded for room that anything with great big poison scare-
head lines on has no room in their papers, so we find it difficult
to reach the public through the papers unless we stir up some-
thing in the way of excitement which is usually not warranted .
by facts because our work can usually be done in a quiet manner.
We published a bulletin however, Bulletin No. 6, entitled Fraud
in the Sale of Oleomargarine. Before writing the bulletin, I
wondered whether it was going to do us much good. [I felt that
only a small part of the press would take it up and publish it
anyway. Iam glad to say, however, without wishing to adver-
tise anybody’s wares, that in this fight the Chicago Tribune has
been thoroughly fearless. They published that part of the bul-
letin that was to guard the interest of the housewives and con-
sumers. It is the only paper published in the city of Chicago
that comes out in an absolutely fearless manner against that or
any other fraud that we may happen to discuss.

The problem that then presented itself was to get this bulle-
tin before the people. I considered the matter and thought the
fraud warranted the writing up and exposing it in such a way
that it would at least appeal to those engaged in the business of
selling frauds, so I wrote the bulletin. After it was finished
I took it to the offices of the State and City Grocers and Butchers
Associations, as I thought if I could enlist their help I would
come closer to the consuming public than I could in any other
avenue opened in the city. We had ordered thirty thousand
bulletins published and in these bulletins we showed up in detail
the methods employed by the fradulent peddler in selling oleo-
margarine. I will read from the bulletin a paragraph to show
what his methods are:

This bulletin is especially intended to check the fradulent
peddlers, canvassers and dealers by calling the attention of the
public to them and to the methods employed by them in defraud-
ing the public out of millions of dollars by selling Oleomargarine
for, and at the price of, pure butter. The method employed by
these peddlers and canvassers is substantially as follows: they
tell the housewife that they can sell her good butter cheaper than

_Tharty-fourth Annual Convention. 161

the legitimate dealers can, for the reason that they get their butter
direct from some creamery or dairy, as for instance a creamery
or dairy at “Eau Clair, Michigan” or some place in Wisconsin
or Iowa, and in that manner save the consumer a good many
profits of middlemen, etc. By their offering to deliver butter
a few cents cheaper than the market price for good butter, the
unsuspecting housewife places an order for butter to be delivered
either at once or in a few days. ‘Then either the same canvasser,
but usually some one else representing him or the same firm,
delivers the goods excepting only that as a fitting climax to the
tissue of falsehoods and misrepresentations used by the canvasser
in getting the order, he delivers oleomargarine instead of butter
and gets from 25 cents to 30 cents per pound for it while the re-
tail price of oleomargarine, sold lawfully, is from 15 cents to 18
cents per pound. Thus the good housewife has been doubly
imposed upon in the transaction; first she has received oleomar-
garine when she had expected butter, and second: she has paid
at least 10 cents more for every pound purchased than she need
to have paid had she purchased the oleomargarine from a legiti-
mate or law-abiding dealer.

A casual examination of the wrapper in which the substance
is delivered will disclose no marks by which it might be identified,
but by an exceedingly careful examination it will be found that —
a fair percentage of the wrappers are marked “sieomargarine’”’
in letters about 34 of an inch in height (instead of 34 as required
by law) and in the dimmest possible manner. The ink used is
generally about the same color as the wrapping paper, and usually
the paper is purposely wet where stamped so that the stamp can
be seen only when the paper has dried and then but dimly, the
whole purpose being that the purchaser shall not discover the
mark at all.

I took that bulletin to the officers of the Grocers’ Associa-
tion and they asked me how many we could spare. I said, “I
will spare you any part of thirty thousand.” They called for
fifteen thousand at once and it is with a great deal of satisfaction
that I received this letter the other day, showing that I was right
in my judgment in trying to enlist their help. It is a very power-
ful organization, organized in every city in the state, particularly.
in Chicago. The letter is dated January 11th, and reads:

162 Illinois State Dairymen’s Association.

“At the last regular meeting of the Chicago Grocers and
Butchers’ Association, held Wednesday evening, January 8, 1908,
in Masonic Temple, a resolution was unanimously carried endors-
ing Bulletin No. 6, entitled, “Fraud in the Sale of Oleomar-
garine.’”’ We also commend the able work along this line by
yourself and your co-workers.” That help comes from a source
where we least expected it. They have taken these bulletins and
will distribute them in their baskets, and I tell you it takes more
than a moment’s thought to appreciate what an assistance this —
Grocers’ and Butchers’ Association will be to the dairymen of
Illinois. This is not all being done for the dairymen but it
reverts back to the dairymen and I am proud of those fellows,
proud of the help they are giving us.

So along these lines we are doing all that we can and we
are going tq keep on. The only difference will be that we are
going to double our force in the Dairy and Food Department and
I really hope to report greater progress next year than any of the
past two years. I thank you for your attention.

DISCUSSION.

The Chairman:—If there is anything about this pure food
law that you are not acquainted with, I think we have a pretty —
good man here to explain it. Mr. Schuknecht will answer any
questions and he knows how to answer pretty nearly all of them
now. I would like to hear from any of you who desire to get
any further information on this subject.

Member :—Referring to the milk in which you found the
water, was this milk direct from the farmer or from the dealer?

Mr. Schuknecht:—The inspector took it from the wagons
of the farmers at the bottling plants, etc. Referring to the sam-
ples they came from a total of 2,500 taken at creameries, cheese
factories, bottling plants, etc. The other samples came from
milk dealers’ wagons but come in the list of city milk supply
samples.

Member :—I am a shipper myself so I am interested.

Mr. Schuknecht :—Some of the remarks made by the various
gentlemen, who were summoned into the office for a preliminary
hearing before any suit was brought, as provided in section 40
of the law, are very funny. Some are not so funny, more
pathetic, perhaps. One gentleman came in, who seemed to be

. Thirty-fourth Annual Convention. © 163

fairly prosperous, and he was a little the worse for wear. He
had not been in Chicago many times and he got looking over the
edge a little too deep soon after he got there. His was such a
flagrant case there was no question about it so he came up to the
office and I said, “How did the water get in?” And he replied,
“Well I will tell you fellows, I put it in there, but I did not think
I was breaking any law, I thought I was breaking the creamery
man.” In another case a sample was taken on a very cold morn-
ing in November and the milk was frozen a little. We sent for
the owner and he came to the office. He was a jolly looking
fellow and I said, “Well, Uncle, how did the water get in?”
“O, you want to know how I ice my milk? You know it was
pretty cold and we poured the rinse water from one can to another
and before we got to the last can it froze and I said, “What’s the
use of throwing it out, it will cool the milk,’ and I strained it
in.’ Another fellow in the retail business, selling off the
wagon, came to the office and I said, “Well, Colonel, a little hard
luck to have to come so far to Chicago, what have you been doing
out there, how did the water get in, was it raining that night?”
“No, it was not raining. I had quite a little trouble with my
milk souring so in the morning when [ started I put a chunk of
ice in every can. I thought that would fix it.” Another fellow,
a farmer, said, “I heard the neighbors say the best way to drive
animal heat out of milk was to put two or three quarts of cold
water in each can, and my milk did not sour as quickly when I
did that.” These are some of the funny things that happen but
if these things had not all come out I never would have believed
that so much fraud was being practiced in the state of Illinois,
but as I said before, the figures are there to speak for themselves
so why should we not believe them.

The Chairman:—Have you found any samples of milk
among the farmers containing formaldehyde?

Mr. Schuknecht :—No, I never have, it is always in the city
milk supply. :

Member :—They have every can sealed now and have only
tested milk as it comes in right in the car. ‘There is an inspector
there who takes the farmers’ samples.

Mr. Schuknecht :—We do that but our help is so limited that
we cannot get at very much of it. If the dairymen of [linois
ever have concerted action enough so we can get eight or ten in-

164 Illinois State Dairymen’s Association. —

spectors working on the state department that can be brought
about, then we can go at this work in a much more systematic
manner. In this relation our state is too large for the limited
force allowed, and this is particularly true for the reason that
Illinois is particularly a raw product consuming state, so it re-
quires many more men here to do the same work than in other
states, where the milk is manufactured into a finished product.
The channel is entirely different and it requires much more and
constant looking after. 7 |

Member :—We are called manufacturers, but I think at ‘the
same time we are laborers as Unere 1 is a great deal of hard labor
in producing milk.

Mr. Schuknecht :—Any manufacturer is a pretty good fia
laborer if he makes a success of his work.

The Chairman :—If there are no other questions our secre-
tary would like to make an announcement.

The Secretary :—We had expected to be able to announce
the results of the milk test but were not able to do it because the
bacteria examination was made by a man from the Wisconsin
University who said he hoped to be able to telegraph us the
results this morning, but he has not done so yet so I am afraid
we will have to make the announcement through letters to the
exhibitors, or publish the highest exhibitor in the test in the
papers, particularly in the Marengo papers, but we will probably
not be able to do that for some days. Another year we will know
more about conducting a milk test. The milk really should have
come in here three days before the convention, should have been
examined then and the test would then be ready when the conven-
tion assembled and the other examination could have been made
at that time, but this year our bacterial work was done too late
to get it in for this meeting.

QUESTIONS ABOUT FEEDS.

The Chairman :—Has anybody any questions to bring out
here this afternoon?

Mr. De Yarmond:—I would like to hear from Professor
Van Pelt, of Iowa, on the subject of the relative value of bran
and alfalfa.

ietO.. Van belt :—By the charts yesterday I aarieed Prof.
Hayden brought out the value of leguminous plants, such as

Thirty-fourth Annual Convention. 165

alfalfa, clover, soij beans, etc., quite plainly, showing there was
a distinct value over what there was in timothy hay, corn’stover,
etc,’ :

To show you more clearly that there is more value in alfalfa
than in Clover hay, I will say that most of the feeds we buy to
balance up our corn are for the sake of the protein they contain
and, as I said before, protein is a stimulator of milk production
and a product of which milk is largely made up. Bran contains
12.2 per cent digestible protein, that is 12.2 lbs. digestible protein
in every 100 lbs. of bran; alfalfa hay contains 11 lbs. per hun-
dred, so you see there are only 1-.2 per cent more protein in bran
than in alfalfa, so that it compares very favorably, very favora-
bly indeed. Bran has a distinct advantage besides the protein
it contains because it is a laxative and keeps the bowels in a loose
condition, and very likely alfalfa does not contain that power to
the same degree. Another thing, bran is palatable and is very
light, and in feeding with the grain ration it lightens the ration
up, makes it palatable.

I. had this problem come to me forcibly when I was feeding
cows at the St. Louis exposition. We fed there for economical
results. All feed stuffs were quoted at a certain specified price,
—bran $18 per ton, alfalfa hay $7.50 per ton. It was quoted
to all of us at the same price so as to have a basis to work from.
Taking into consideration the fact that alfalfa hay was so nearly
like bran, I made up my mind if there was any way to get that
alfalfa into palatable form to feed with grain ration and take the
place of bran, we would be saved the difffference between $18
and $7.50 per ton, so we ran it through a cutting machine and
reduced it to quarter inch lengths. At every feeding time we
took two pounds of alfalfa hay, put it in the bottom of a gal-
vanized bucket, then weighed up a grain ration and put it on
top of that, spread it over and then inserted a steam jet, and
turned on a small amount of steam for about twenty seconds,
enough to make the stems soft and the grain adhere to the stems.
When we fed the cow she ate the grain and alfalfa together, and
I am satisfied that every pound of alfalfa the cows ate in that
form was more palatable than 2 lbs. of bran and we got great
results out of it. I will tell you why I think it was better than
bran; we were feeding those cows freely as high as 16 or 18

166 Illinois State Dairymen’s Association.

Ibs. of grain a day and the aroma that came from that alfalfa
hay during the process of steaming was so sweet that the cows
would go up to the feed and bawl for more, showing it was ex-
tremely palatable.

There is another thing to take into consideration. You
know a horse does not chew his cud, but a cow does. When the
horse eats his grain he chews it, masticates and mixes it with
saliva while he is first eating it, while when the cow starts to eat
her feed she eats it readily, swallows it and it goes into her first |
stomach; then she les down and brings it back to her mouth,
and begins the process of mastication, then the saliva flows freely
and mixes with the food. That saliva has the power of chang-
ing carbohydrates and starches into sugar. Corn meal or heavy
food the cow consumes but she finds it impossible to get it all
back to masticate it, so the process of digestion does not take
place thoroughly and a large portion passes without being digest-
ed. Another thing, suppose you take two water glasses, you
put in one glass corn meal and in another glass corn meal mixed
with cut hay. In both glasses pour the same amount of water,
allow them to stand a few moments, then pour them out. In thie
glass with corn meal you will find some in the center dry, in the
other glass you will find every particle of that mixture is moist.
That brings out my point; this heavy corn meal, if fed by itself,
comes in contact with the digestive juices and those juices simply
work on the mass; in the other case, where you mix hay with
your feed or bulky feeds those juices come in contact with the
mass and percolate through it and work on every particle of it.
I know you men will find it to your advantage to try that instead
of buying so much feed simply for the sake of supplying bulk.
Take your ensilage cutter and run whatever hay you feed through
a portion of it, mix it with your grain, and you will find your
cows will digest the larger portion of the feed. ‘The digestive
apparatus of a dairy cow is the hardest worked portion of her
whole body and is the first part of that cow that gives away under
pressure, so everything you can do to lighten up that cow’s di-
gestive apparatus is going to help her make milk.

Regarding the comparative value of bran and alfalfa, I
would say that where the alfalfa is fed with the grain, spread
out and some warm water thrown over it, you will get equal
results to bran and the comparative value would be a difference

Thirty-fourth Annual Convention. mot

between 11 per cent and 12.2 per cent. Does that answer the
question ? \

In view of the fact that bran is very expensive this year
I cannot afford to use it in my operations out there. I keep bran
to make bran mashes for cows that are off their feed or sick, but
I find bran at $25 a ton too high to feed.

The Chairman:—What is your experience with feeding
Ajax flakes?

Mr. Wan Pelt:—I-had good experience except that some
cows will not take to them kindly at first. You must start with
a small amount and increase it gradually. Ajax flakes have lots
of protein and lots of bulk, I think about 33 per cent protein.

The Chairman :—Is that not the cheapest food in the market
today?

Mr. Van Pelt :—It is hard to say without knowing the price
or other teed:

Member :—How much cottonseed meal can a man feed?

Mr. Van Pelt:—Not over two pounds a day.

Member :—How is it best to feed salt, in the ground feed?

Mr. Van Pelt:—I do that but guard myself and not allow
the cow to get too much salt.

Member :—What do you consider the proper amount ?

Mr. Van Pelt:—Different cows differ. I put a little salt
in the food to aid palatability, then allow them to have salt in the
box and get what they desire. I believe it is good policy to mix
enough salt with the feed to make it palatable and then let the
cow judge for herself.

Member :—Will distillers grain ever taint the milk??

Mr. Van Pelt :—I think not. This question of tainting milk
is very exaggerated and I think facts will bear me out in saying
that it is not what a cow eats that will taint her milk, but what
she does not eat and leaves laying around in the barn. You know
milk when cooling takes up odors very rapidly.

Mr. Jorgenson:—Can a man feed strong enough to taint
the milk?

Mr. Van Pelt:—He could do that with any milk, but by
using judgment I do not think a man could feed heavy enough
to taint it.

168 Illinois State Dairymen’s Association.

THE PROCESS OF MAKING CHEESE.

By J. R. Biddulph, Providence, Ill.

or

To make good cheese, clean, sweet milk is the first essential
for unclean or sour milk makes a very poor cheese, in fact it is
almost impossible to make anything that will sell for cheese.

The first thing in the morning is to get ready to receive
the milk from the patrons as they drive up to the intake, and set
their cans on this platform, where there is a platform scale and
the weighing can.

The cheesemaker takes off the covers, examines the milk,
then empties it into the can where it is weighed and run through
a conductor to the vat. When all the patrons have come that
he expects that morning, he turns on the steam and the milk is
heated to 86 degrees Fahrenheit. While that is going on, he takes
the slate and finds the amount of milk received, to know how
much color and rennet to use. Then the coloring and rennet
are added to the milk and stirred for a short time after which it
is left for twenty or thirty minutes to coagulate.

Then take the perpendicular curd knife and cut it length-
wise, then crosswise, then with the horizontal knife cut it length-
wise and this leaves it in cubes. Stir gently for a short time
before the steam is applied and continue stirring until it reaches
98 degrees after which it is stirred occasionally until it 1s
thoroughly scalded, which takes from two to three hours.

When it begins to show a little acid, draw off the whey.
Then if we work on the granular system, dip the curds into a
curd sink to drain stirring until it is cooled. Next it is salted.
The rule for salting being 214 lbs. to one thousand pounds of
milk.

When the salt is thoroughly stirred into the curd, it is then
réady for the hoops and put to press for a short time or until
we get the vat and other things washed.

Then the cheese is taken out of the hoops and the bandage
straightened, for when it is put on with a bandage it isn’t smooth
Now put it in the hoops and press again where it is left till next
morning.

Thirty-fourth Annual Convention, 169

The next day they are taken out of the press and placed on
the shelves of the curing room where ‘they must be greased,
rubbed well and turned every morning.

The question might be asked, how long does it take for it
to cure or ripen? That depends on a person’s taste as there is
a great difference, some liking a cheese about ten days old, while
some others would want it to cure sixty days or longer.

I will say the Dairy papers ought to say more about cheese
making as it certainly is a part of dairying. I think they would -
be surprised to hear some of the questions asked by visitors to
a cheese factory. One is, “What do you put in the milk to sour
it?” ‘They think when the rennet is put in and the milk coagu-
lates that it is sour but that 1s not the case.

I had a patron at one time tell me, when I told him his milk
was a little sour, that didn’t make any difference as I had to
sour it to make cheese. But I’m sure he would not care for the
kind of cheese that his sour milk would make.

This is the process when the milk is in a perfect condition
but when one has all kinds to handle they must use judgment.

The Chairman :—I believe this closes our program for this
afternoon and also closes the convention for this year. We thank
you all for the kindness and courtesy you have shown us and we
will now stand adjourned.

MILK AND CREAM CONTEST.

One of the features of the Illinois State Dairy Association
meeting, this year, was a milk and cream contest. As this was
the first one held by the association it was not expected that there
would be a large number of entries.

There were six lots of Milk and two of Cream which com-
peted for the cash prizes and several dairymen expressed their
regret that they did not enter the contest and said they would
be on hand next year. What was lacking in numbers, however,
was made up in enthusiasm as the keenest was shown in the scor-
ing demonstration conducted by C. B. Lane, assistant chief,
United States Dairy Division. |

Tests were made in the presence of the Kien for flavor,
acidity, dirt, fats and solids. Petri dishes were shown contain-
ing colonies of bacteria and the method of counting them was ex-
plained.

170 Illinois State Dairymen’s Association.

The milk and cream exhibited was generally of good quality.
The flavor was good, the composition in all cases was perfect,
and the acidity normal. ‘There was some dirt found in three
of the eight samples but the dairymen on being shown this stated
very positively that it would never happen again. ‘The: bacteria
counts in the milk ranged from 3,000 to 40,000 per cubic centi-
meter, and in the cream from 30,000 to 50,000, plus.

These contests are particularly valuable to dairymen in that
they point out defects if there are any and show where improve-
ment in the quality of the product can be made in various ways.

The ist prize for Milk was awarded to J. F. Deyerwood,
Marengo.

The 2nd prize for Milk was awarded to A. E. Thompson,
Marengo.

The 3rd prize for Milk was awarded to L. E. Coleman,
Belvidere.

The 4th prize for Milk was awarded to J. F. Sanmann,
Havana.

The 1st prize for Cream was awarded to A. EF. Thompson,
Marengo. |

The 2nd prize for Cream was awarded to L. E. Coleman,
Belvidere.

The following table gives the score in detail:

IL

Thuirty-fourth Annual Convention.

i LI GG 9§ 2210 | 000'0S

66 | OL Oce | <08 TLL ‘efepralog Weuts{ODN “A “TI TL
pug
+6 OT G ST CZ 9€ |APR2TD) 000‘0E AG NA Ill ‘Oster yy uosdwmoy,, “A “V OL
4ST
¢
WVAYO LAXYYUVNW AO AYOOS GNV NOLLIGNOD NOLLISOdNOOD
ate | & G ar | ge | ore lama lero | oe | wee | 2s “TL ‘319098p00 AA ee
$86 6 G 0Z Go | SFE | 341d | 000‘ Oe | KG | eG IT] ‘vueavy uuvmues Wr} GC
uP
6 OL G ST GS 9E |UeeT) | 000 OF Ce | Oe | OG TH “ot9pl4lod epee eet y
pag
TP6 OT g ST Go Gog juBvITD | 000‘OE T° | 26'8 CF TI] ‘osuoi18 J uosdwoyy, “ °V 3
pug
16 8 G 61 GZ FE | 941d | 000°&T Sl’ | 188 | OF TI] ‘oste1e WOSI9S[IN LO} Z
G6 OL G 0G CZ cg |Uv2eTD| 000°6 8ST’ | 188 | OF ‘IIT ‘osdo1e [Y puoue\ogd A £ | T
4ST
0G 0) J Y
or | ¢ Oe | Ge | GF 91009 Mp 2
18210) “S4d AGN | ese onsed | ela ‘quod 10d qey
Te ee S¥q \Bllojorg a jou | yey qAOVI1d AINVN ‘ON
NOAM ANOOS [P90], Pr SPI[OS

ATA LAXUVN AO AYOOS GNV NOILIGNOO ‘NOILLISOdINOO

172 Illinois State Dairymen’s Association.
The entry blank and score card used were the same provided
by the United States Department of Agriculture as follows:

Dairy meeting and milk and cream contest Marengo, III,
- January 14-15-16 under the direction of the Illinois State Deity:
men’s Association.

OFFICIAL ENTRY BLANK.
Class 1—Market Milk (Raw.)

PROM AGGRESS A ele eas heen Dates)... 3 tae 1908.

) George Caven, Sec,
154 Lake Street,
Chicago, Ill.

Please enter for me six quarts of milk to compete for -prizes
offered by the Illinois State Dairymen’s Association in accordance
with the conditions herein prescribed.

(Signed): ........ 22a apo

Rules: (1) Exhibitors are allowed to make only one entry
in each class.. This must include in Class 1 six quarts of milk
in bottles (quarts or pints).

Ape un SaaSHNS va ame hereby certify that the milk entered in
this competition is a fair sample of the product sold by me, that
it is free from preservatives and that it has not been pasteurized
or sterilized.

(Sioned ie 2 tees Hee

(‘Proprietor) (ihe ioe

eee ee ee

_ Thurty-fourth Annual Convention.

173

SCORE CARD FOR MARKET MILK

See rem ee i We ME a Tu
Sete a TaN aL
NUMERICAL SCORE

j ae -| Acidity |Appearance of
mee ‘is ee ice. 5 yy aacieecaind Perfect score,
contents, 10
Judge’s score
DESCRIPTIVE SCORE
ip : Acidi Package and
Flavor Composition. Bacteria. eidity contents.
Excellent. Perfect. Perfect. Perfect. Perfect.
- Good.
Fair Fat...percent.|Total ......... ...-per cent| Foreign matter
Bee Solids not fat |Liquefiers..... Metal parts.
Flat. EO aa ... per cent. Unattractive.
Bitter
Weedy
Garlic
Silage
Manure
-Smothered.
Other taints.

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eo ee © © © © © © © ©

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174 Illinois State Dairymen’s Association.

How to Compete.

Milk to compete for prizes must be sent by express or other-
wise from station nearest the producer direct to George Caven,
Sec. Manenao, Til

The package should be plainly addressed on outside; a card
should also be tacked on box inside, giving plainly sender’s name
and address, so as to avoid mistakes in identifying packages.

In order that the milk entered by the exhibitors may be of
the same age when scored, it is hereby specified, that it shall be
drawn from the cow and shipped January 11th, by express or
otherwise as soon thereafter as possible and must reach Marengo
by January 13th. ;

A representative of the association will be on hand to take
charge of the milk on its arrival and will see that it is properly
cared for.

Questions to Be Answered by Exhibitors.

1.. Give date and hour when this milk was drawn from: the

2.. Give place, date and hour at which this milk was delivered

to the express company or otherwise shipped: . (2...

8. Does this milk fairly represent the average product of your

herd in quality and cleanlinmess® 3.5.5. .3 en ae

4. How was the milk treated from the time it was drawn from

the cow until/shipped? (020.2 Se

5.. Do you wish to compete for the dairy-farm prize? ee

Rietraa these Fee re pea sO ea

Thirty-fourth Annual Convention. 15
DIRECTIONS FOR SCORING.

Flavor.

If rich, clean, and pleasant flavor and odor, score perfect
(40). Deduct for objectionable flavors and odors according to
conditions found.

Composition.

If 4 per cent fat or above and 8.5 per cent solids not fat or
above, score perfect (25). Deduct 1 point for each one-fourth
per cent fat below 4 and 1 point for each one-fourth per cent
solids not fat below 8.5.

Bacteria.
Wessr pian 0000 per cubic) centimeter ........8.. 0... 6.0 52.. 20 (perfect.)
Over 10,000 and less than 25,000 per cubic centimeter........ 19
Over 25,000 and less than 50,000 per cubic centimeter........ 18
Over 50,000 and less than 75,000 per cubic centimeter........ 17
Over 75,000 ana less than 100,000 per cubic centimeter....... 16

Deduct 1 point for each 25,000 above 100,000.

When an unusually large number of liquefying bacteria are
present, further deduction should be made according to conditions

found.

Acidity.
lf 0.2 per cent or below, score perfect (5). Deduct 1 point
for each 0.01 per cent above 0.2 per cent. (If Mann’s test is
used, discontinue adding indicator on first appearance of pink

color. )

Appearance of Package and Contents.

If package is clean, free from metal parts, and no foreign
matter can be detected in the contents, score perfect (10). Make
deductions according to conditions found.

176 Illinois State Dairymen’s Association.

FACTS GATHERED FROM THE TEST.

By C. B. Lane, Assistant Chief Dairy Division, Bureau of Animal Indus-
try, United States Department of Agriculture.

The dairymen of Illinois are to be congratulated on this ex-
hibit of milk and cream. It is particularly creditable for the
reason that it is your first contest.

I believe these milk contests are going to have a great in-
fluence in the future in the production of cleaner and better milk

Friendly competition is a great stimulant and by putting
your product alongside of the other fellow’s you learn much that
you never knew before and whether you find that your product is
better than his or whether you find it is not as good, you learn a
lesson just the same. In the one case you learn that‘ you are
practising right methods and in the other your faults are made
evident and you find out where you need to improve. I have
watched this movement with much interest since the national
contest in Chicago, in February, 1906.

Besides your State, New Hampshire, Ohio, Pennsylvania
and Massachusetts have held contests; also the city of Cleveland.
It is with much pleasure, therefore, that I have the privilege of
being with you at your first contest, to taste the good milk and
cream which you have on exhibition.

Some of the milk scored 95, and one sample of cream 94..

You would have to travel a long way in our cities to find such
milk and cream for sale—in fact certified milk rarely reaches
this score. I was in a dining car on a Chicago train the other
day and noticed on the menu, milk 15 cents per bottle (one-third
of a quart) which you see would amount to 45 cents a quart.
secured a bottle of this milk (which was certified) and found it
of excellent quality but no better than some of yours. The thing
that impressed me was the possibility of securing a price for milk
equal to 45 cents a quart, or $1.80 a gallon. If some of your
good dairymen could get your product. before the public in as
attractive form as this dairyman, using bottles of special size and
| type, you would stand just as good a chance to sell it. While
the milk was good, I believe the style of package Belvod as much
to sell the product as the aay of the milk’:

Thirty-fourth Annual Convention. 1

Scoring Milk. With higher ideals ot food products and a.
better knowledge of their composition has come more careful
methods of judging them. The commercial value of milk and
cream, for example, has until recently been rated by. the’ City
boards of health and by the milk dealer on the basis of fats and
solids they contained. If they reached a certain standard in
respect to these qualities and contained no preservatives, no ques-
tions were asked. Now we are beginning to go further in this
matter and to consider the sanitary condition of these products
and standards are being established for bacteria, for foreign mat-
ter, for pus cells, temperature, etc. In other words, cleanliness
is considered a commercial quality. Naturally the consumer
should be most interested in these standards for judging milk,
but he is quite helpless in any attempt he may make to bring
about improvements, as considerable time is required to make
efficient tests and simple appliances are lacking.

We will now take up the method used in scoring the milk in
this contest: Flavor. You will notice on the score-card that
flavor is the first point to be considered. The most points (40)
are given to this, for the reason that it 1s considered the most
important. Unpalatable milk or cream is, practically, of no
value as an article of food; on the other hand, if these products
contain a low percentage of fat or an excessive number of bacteria
and still have a good flavor, they may be utilized and in fact a
good deal of milk and cream of this character is used. Hence
it is apparent that flavor is of the first importance. This is also
recognized in butter and cheese, where flavor is usually given
45 points out of 100. Clean milk possesses little flavor or odor.
If well supplied with fat, however, it may be described as rich,
clean, sweet and pleasant. Slight contamination can often be
detected more readily by the sense of smell than by taste. Flavors
of the cow stable, silage feeds, soaps, etc., are often met with in
milk.

The milk exhibited in this contest scored well in flavor.
Odors of the cow stable could be detected in a few samples, but
on the whole the flavor was generally good. ‘The best sample
scored 361% points out of a possible 40, and the poorest 34.

Composition. Under this head is included the percentage
of fat and solids not fat. Fortunately these two things are quite
easily determined in the laboratory by the Babcock Test and Lac-

178 Illinois State Dairymen’s Association.

tometer. It is important that milk shall be of good average
composition—say 4.0 per cent fat. Further than this the con-
sumer is but little interested. In case milk is used for making
butter or cheese, however, the fat content is of great importance,
as its value for the manufacture of these products is dependent
upon the amount of fat contained in it. If market milk contains
4 per cent of fat and 3% per cent solids not fat, we consider it
perfect in scoring. While this standard is somewhat higher than
the State standards for milk it gives a little encouragement to the
dairyman who is making an effort to serve his customers with a
good quality of milk. All of the samples scored perfect or 25
points on composition.

Bacteria. ‘The number of bacteria in milk serves as an in-
dicator—that is, if the number is high, we are saie in inferring
that the milk has either been produced and handled under insani-
tary conditions, or else it has not been properly cooled, or is too
old. If the number of bacteria runs up to a million or more to
the cubic centimeter of milk (15 drops) it becomes dangerous as
a food and may cause sickness, particularly when given to child-
ren. Many dairymen do not realize the importance of keeping
the cow clean, the stables free from cobwebs, dust and flies and
the utensils sterilized. One fly may add a million bacteria to
_ milk, a cow hair may add 26,000 and a piece of hay, 150,000
more. ‘The small top milk pail often prevents millions of bacteria
from getting into the milk, particularly in a dirty stable. Feed-
ing dry fodder just before milking has been shown in some ex-
periments to add 6,000 bacteria to a cubic centimeter of milk.
Unclean utensils, bad water, and a hundred other things contri-
bute to the bacterial count. Prompt and efficient cooling also is
important in keeping the bacterial count low. Milk kept at 50
degrees F’. for 24 hours may contain only 89,000 bacteria to the
cubic centimeter, while the same milk kept at 70 degrees F. may
contain 4,000,000. In scoring, therefore, we take the number
of bacteria into consideration and allow 20 points if the number
does not exceed 10,000 to the cubic centimeter. However, if the
number only reaches 100,000 we consider it of fair quality. If
above 500,000 nothing is allowed. I congratulate the dairymen
entering this exhibit on the low bacterial content. There were
no samples that exceeded 100,000, and two were below 10,000.
Four samples would have passed for certified milk in New York

Thirty-fourth Annual Convention. 179

city. The highest score for bacteria was 20 out of a possible 20
points and the lowest score was 18.

Acidity. 5 points are allowed for acidity or sourness if it
does not exceed .2 per cent. All of the samples were found to
be perfect in this respect. .

Appearance. The package containing milk should be clean,
free from metal parts, and should have no visible foreign matter.
If tin tops or other metal parts are permanently attached to the
bottles, they are difficult to clean and can hardly be considered
sanitary. If dirt is found in the bottom of the bottle such as
particles of manure, hair, bedding, etc., it 1s an indication that
the milk is produced under dirty conditions. Boards of Health
are now making more of a point of this matter and are imposing
fines for dirty milk, as well as adulterated milk. Until recently
a man who put a little water in his milk was heavily fined, while
the dairyman who had filthy, disease-producing milk, which was
infinitely more dangerous to health, went scot free. 38 out of the
6 samples scored perfect in this respect. I would like to make it
clear, however, that even if the dairyman succeeds in straining
out coarse particles that may get into the milk, this does not
remedy the trouble entirely, for the reason that the milk has al-
ready become contaminated and cannot be cleaned again. Prob-
ably nine-tenths of the bacteria have passed into the milk by dis-
solving, and the bad flavor is still there even though the coarse
particles have been removed by the strainer. Market cream is
scored on a basis similar to that of market milk.

All of the above conditions have been considered in detail
in scoring your products and the ratings have been given on the
score-cards which you will find with your exhibits. It may be
of interest to note that the highest score for milk was 95, the
lowest 91, and the average 93814. The highest cream score was
94, the lowest 98, and the average 93%.

As to lessons from the milk contest, or perhaps I had better
say value of milk contests they are helpful to the producer in that
they point out to him very clearly the exact conditions of his pro-
duct, and show him where he can improve. ‘They present an
object lesson which is not easily forgotten. They are of value
from an educational standpoint and the dairyman comes to under-
stand the importance and significance of improved methods of
handling milk—hence a contest may be the means of starting him

180 Illinois State Dairymen’s Association.

on the road to success. I believe these contests wil! tend to pro-
mote a more kindly feeling between the dairymen and health
officers. ‘This was certainly true in Cleveland, Ohio, where on
the inauguration of the inspection division of the board of health
considerable opposition developed among the dairymen, but with

thorough understanding of the object of the inspection which ~

was set forth at the dairy meeting held in connection with the

milk contest, this opposition has ceased and inspection is sought

and welcomed. ‘The most cordial relations now exist between ~
the dairymen and the inspection department. Iam told that milk —
contest and the dairy farm contest held in connection with it —

definitely contributed to this spirit. This is further shown in a

letter directed to the board of health and signed by eleven a :

sentative dairymen which is as follows:
We milk producers:

Who ship milk to the city of Cleveland, desiring to make
and ship milk of good quality and to observe the sanitary regula-
tions as prescribed by your honorable body, respectfully ask that
each and every person shipping milk to the city of Cleveland be
required to take out a permit, to be issued by your honorable
body, revocable at your pleasure. That said permits shall be
classified'as 1 or 2. That dairies which score 50 points or above,
be classified as No. 1 and all dairies which score below 50 points
be classified as No. 2. That all milk dealers, shippers, and ped-

lers, who sell milk in the city of Cleveland be required to apprise.

their customers by placard, or otherwise, at all times, of the class
of milk that they are offering for sale, and in case of failure so
to do, or in case of said milk dealer, shipper or pedler offering
for sale milk shipped into the city of Cleveland without a permit,
said milk dealer, shipper or pedler’s license shall be forfeited.

Austin Herrick, Pe ost,

W. A. Mills, G. W. Adams,
Hi ieker, W. H. Chambers,
S! Hu Mizer. A. F. Dreaher,
C. H. Bennett, Ci? Riley

EF. Bowen.

This, eo me, iS a very encouraging sign fo: cleaner milk in
the future, when dairymen take the initiative themselves and
pledge themselves to observe the sanitary regulations prescribed

Thirty-fourth Annual Convention. 181

by the board of health. The trouble has been that the board
of health have not met the dairyman half way in the past.
They have gone after him with a club, when they should have
first offered suggestions, assistance and encouragement. ‘Then
if he did not get busy they should apply the law. Many dairy-
men do not understand why it is that methods which have been
accepted for the past twenty-five years are suddenly condemned.
They want an explanation and they are entitled to it. But I
believe that when the dairyman understands the importance of
greater cleanliness and that cow manure was never intended to
go with milk any more than with water, bread, or any food
substance, and that it is a poison, he is ready to make improve-
ments.

Up to the present time there has been but little incentive to
the production of high-class milk, with possibly the exception of
certified milk. Clean and dirty milk have sold for the same
price and in direct competition with each other. This is not
right. With other commodities the grade determines the price.
It should be so with milk.

There are indications, however, that the dairyman who pro-
duces clean milk will in the future receive a premium for. his pro-
duct and the careful inspection of the dairy farm and the milk
produced is going to help bring this about. Already an advanced
price is being offered by the milk dealers in some of our cities
for milk from high-scoring daries. This certainly is encourag-
ing to the dairyman who is trying to produce a clean product.
Every farm should be inspected, and such inspection should be
welcomed by every intelligent dairyman. A score such as that
given in this contest showing the milk to be of high quality will
hhave a tendency to increase the sales and inspire confidence. It
will be for the dairyman’s interest in the future to produce clean
milk, and he should be rewarded for his efforts. Producers
should hold together in this matter. Public sentiment is with
the movement for a better milk supply and the prices of food
stuffs and labor being high, the producers have every reason to
demand a fair price for a good product. But they should see
to it that their product is clean and that it deserves the price
demanded. It is not for the producers’ interests to allow the
consumer to get the idea that this most valuable food product,
milk, is produced and handled under dirty conditions. It is to

182 Illinois State Dairymen’s Association.

the interest of you producers to keep in close touch with the con- —

sumer—determine his wants and supply them—in this way you
will secure his confidence and build up your business. The cam-
paign of education that has been in motion for the past few years
is going to evolve a new order of things in the milk business.

Old methods will be superseded by new and the producer who |

has not a true conception of dairying will gradually be crowded

out of the business. ‘The dairy business is going to be placed

on a scientific as well as business basis, employing educated and
skilled labor and keeping only profitable cows. Are you on the
melt track?

Value to the Dealer.

Milk contests are of value to the dealer in assisting him to
determine where the good dairies are, hence making it easier for
him to find a supply of milk to meet the demands made upon him
for a good product. With a supply of good milk to handle,
there is less trouble with sour milk and less complaint from con-
sumers.

Value to the Consumer.

The principal value of these contests to the consumer is in
pointing out the defects in milk and showing him what good
milk really is. Clean milk certainly ought to command a pre-
mium over dirty milk. With the average consumer, however,
milk is looked upon as a necessity to be bought as cheaply as
possible. If he is asked to pay a higher price, he immediately
characterizes it as robbery. He gives little thought to the fact
that the price of grain has been increasing during the past ten
years and that wages for farm labor are not only higher but the
labor is difficult to obtain. ‘The consumer should know that it
costs more to produce clean milk and that it means extra labor
and extra care, and the dairyman cannot be expected to produce
it without a reasonable profit.

Thompson says it costs twice as much to keep a cow today
as it did ten years ago, and if milk kept pace in price with the feed
that goes into it, a fair price today would be 15 cents a quart.

The majority of consumers do not know what good milk
is. |

ILLUSTRATION. |

The consumer needs to be educated, for it is through him

that this problem of clean milk will be eventually solved. If

ee

Thirty-fourth Annual Convention. 183

the consumer does not know what.clean milk is, and does not
ask for it, and is satisfied to pay for dirty milk at dirty milk
prices, then why should the dairyman produce clean milk? What
is the use in legislating and enforcing city ordinances for a
product that the people do not want? The consumer should not
be willing to buy anything but clean milk. He should appreciate
the fact that clean milk costs more. Ef has found that it costs
only $9.00 per cow to produce milk any old way, and it costs
$54.00 to produce clean milk. The consumer can be assured
that the dairyman will take any necessary pains in producing milk
even to giving the cows a daily bath if consumers demand it
and will pay him for it.

I believe the time is soon coming in some of cur cities when

the health authorities, dairy farmers, milk dealers and consumers

will all work together for a wholesome milk supply. Such work-
ing arrangement is not impossible at the present time in some
of our cities. To accomplish this, the dirty dairies will need to
be brought up to a reasonable sanitary condition, the health

authorities asking for nothing unreasonable. The dairyman

should be protected from unfair prosecution and from the com-
petition of dirty milk, which now sells for the same price as
clean milk in many instances. The interests of the public and
of the dairymen are one, and just as soon as they can be made to
see this, many of the present difficulties in the clean milk crusade
will disappear. What most of us need is not more dairy knowl-
edge but a better application of that we already know.

184 Illinois State Dairymen’s Association.

Meeting of the Illinois Buttermakers’ Association.

Received ‘from memberships 2)-2). 37h. . cee eee $133.00
DANO RRS Gls LS Oa Re RE AMaI RO MEN Se Sed ee Na (CoGENG GMa Aa aaa 190.00
Sale obM butter: ie See ale SA Ot 112.85
$4385.85
Expenses.

Advertising and preparing for convention ........... $147.23
Convention..CXPpeNSes. ii). 8k yi es Os cubes cee 106.19
Printing and. postage jof reports 52. 3... 5 o5 eee 107.66

Leaving balance on hand, which Mr. Fulmer turned
OVET FO) MEW siigd Me te Oe dB EO ERG epee ee 74.77
$435.85

On motion, duly seconded, the reports of the secretary and
treasurer were adopted as read. |

The Chairman:—The Board of Directors had a meeting
during the winter to decide on the time and place for holding the
next convention, and they found that the Illinois Dairymen were
to hold a convention and were soliciting premium funds. The
same class of people would be solicited by the two associations
to donate money, and the probabilities were they would not
donate to the two organizations. They did this in Chicago last
year. We got our money from South Water street, but this
year it looked as though those people would not be willing to
donate to both associations, and some of the people interested
in the buttermakers’ welfare thought we had better have our
meeting jointly with the Illinois Dairymen’s Association. Mr.
Zimmerman, the president of the Illinois Buttermakers’ Asso-
ciation is not here; at that time he was in Kentucky and had to
come to Chicago. Mr. Cook had gone to Wisconsin and could
not attend, so it fell on me to consult with the) people) Gigs
officers, but closely identified with the association, such as Mr.
Caven and Mr. Schuknecht, and we decided the best thing to do
was to hold the meeting here. For that reason I did not solicit
advertising, did not get out any program, but the Dairymen’s
Association has discussions on its program that will be of
interest to the buttermakers, so the Association here is a dual
purpose one, and butter sent here is the same as though sent to
the Buttermakers’ Association.

Thuirty-fourth Annual Convention. 185

There was another thing, the buttermakers did not feel like
donating two tubs of butter, would not send one to each conven-
tion. Now it is up to us to decide whether we are to go ahead
as a separate organization or to consider a plan to join with the
Illinois Dairymen’s Association. In the state of lowa that was
what the buttermakers had to do. I understand they never met
with any success in their conventions until the two organizations
were combined. Mr. Shilling and others have told me that. It
is to be regretted that more buttermakers did not remain to this
meeting; it is for them to say 1f they want to continue a separ-
ate and distinct organization or combine the two state organiza-
tiems amvene. 1 would like to hear from somebody on this
matter.

Mr. Lee:—I agree with Mr. Newman’s ideas. I feel that
I know the buttermakers of the state pretty well and I know
we are an army strong enough to carry any organization to a
success or a failure, but the difficulty seems to be and always has
been that it is a hard matter to get the buttermakers together,
Perpilcha re (stick together on one thing. I fear that if, we
remain as a separate organization, we will be carried along only
by a few, and the time the association would. last would depend
on how long those few would be willing to work for the good of
the Illinois dairymen. ‘There is nothing that would help this
matter any more than for us to associate ourselves with the
State Dairymen’s Association. We could then hold our meet-
ings as has been suggested here; there might be a possibility
that we could have one day for a meeting of our own, that of
COumee Te; be arranged in the future, but we could have a
separate day for our own discussions and get the buttermakers
together.

Mr. Nelson:—Mr. Chairman, I endorse Mr. Lee’s state-
ment and agree that it would be better to have one association
in the state rather than two, and both work together.

The Chairman :—You can readily see how it would be. We
have to have a certain amount of money to print these annual
reports, pay the stenographer and pay for badges and notices and
secretary's work, and the only possible source of income is the
advertising, butter fund and memberships, and I am satisfied
that the supply people who contribute to this program would not
contribute to two organizations. I know they would not take

196 illinois State Dairymen’s Association.

advertisements in the two programs, and it is possible if the
associations were combined they would contribute more freely.

Mr. Lee:—Mr. Caven, what steps would be necessary to
take in order to combine with the Dairymen’s Association?

Mr. Caven:—Merely to agree to do so. The matter has
been discussed.

Mr. Lee:—Would the name be changed to the LTIEos
Buttermakers’ and Dairymen’s Association? he.

Mr. Caven:—The Dairymen’s Association is incorporated as
the Illinois Dairymen’s Association. That could be easily
changed and doubtless would, and I think it would be a nice
change to make. I would be in favor of changing the name to
the Illinois State Dairymen’s and Buttermakers’ Association.
The Creamery Package Co. and the Delaval Separate @a.caen
increased their subscriptions $10 this year because both state
associations were to attend at this meeting.

Mr. Lee:—If it is in order, 1 move that the seererany ain.
Caven, and Mr. Nelson arrange the matter so as to get recog-
nition in the Dairymen’s Association.

Motion seconded and unanimously carried.

Mr. Lee:—In combining the two associations, I believe it
would be advisable to have it understood that one of the butter-
makers be a member of the Board of Directors.

The Chairman :—I believe the Dairymen’s Association will
show a liberal spirit in recognizing the Association. ‘This plan
of consolidating was not suggested by the officers of this Asso-
ciation because of lack of desire to work for the organization, but
because necessarily we would hold our meetings shortly after the
dairymen held theirs and we would have to solicit funds, as I
said before, from the very same parties. At first we thought of
having our meeting with the National Dairy Show in Chicago
last fall, but decided that was not the place to have it.

Mr. Caven:—There is this difficulty about soliciting for two
associations in Illinois. In Minnesota and Wisconsin when they
solicit funds they come to the commission men of Chicago and
New York and receive liberal support. Illinois cannot ask the
commission men of Chicago, New York or anywhere else to
contribute to the premium fund, simply because the commission

Thirty-fourth Annual Convention. Ped

men handle very little Illinois butter. Most of it is handled by
the creamery companies direct, who either ship it or have their
own outlets. Very little of that butter comes to South Water
street unless it is not fit to go into the regular channels, and
then it is thrown on the market; but the commission men do not
feel that they owe any debt to Illinois buttermakers or dairymen
at all, because they do not get any benefit our of their business.
Minnesota, Iowa or Wisconsin have no large markets for butter ;
their butter comes into those big distributing centers and is
handled there, and the merchants in those centers get the benefit
of commissions from handling the butter, and of course feel
liberal towards the associations in those states, but they will not
contribute to Illinois. We never had any success in getting
contributions from the commission men for our Dairymen’s
Association.

The matter of reorganization should be left to the officers
to act on, and of course that action will depend on the sort of
agreement that can be made. Unless the Dairy Association want
to do what the buttermakers think is proper, perhaps they would
not want to go in, but I do not think there will be any question
about that.

The Chairman :—The principal thing we ought to ask for
is to change the title of the Association to the illinois Dairy-
men’s and Buttermakers’ Association, give us one day on the
program, or in arranging the program to include in one day the
subjects most interesting to the buttermakers, and to have a
scoring contest with a liberal premium fund. I do not know of
anything else we can ask from them except to give us recognition
in the Board of Directors and officers.

Mr. Caven:—The principal thing is recognition in the
name of the Association.

The Chairman:—You will notice in this annual report that
the officers were authorized to get out incorporation papers.
When the officers met to do that, they wrote around to different
states and obtained by-laws and articles of incorporations from
different associations; then this matter came up and the officers
decided there would be no benefit in incorporating if we were
going to affiliate with the other state associations, so nothing
further was done.

es Illinois State Dairymen’s Association.
In regard to the amount of money in the treasury, if we ©
combine with the Dairymen’s Association we will turn that
money over to that body and try to have it understood that that
amount is to go into the premium fund and thereby the butter-
makers will profit by it. :

If there is nothing further to come up at this time, we will
now stand adjourned.

Thirty-fourth Annual Convention. 189

-*CROPS FOR THE SILO, COST OF FILLING, AND EFFECT OF
SILAGE ON THE FLAVOR OF MILK. |

By Wilber J. Fraser, Chief in Dairy Husbandry, University of Illinois.

Advantage of Silage.

The digestive organs of animals that chew the cud are so
formed as to require comparatively juicy and bulky foods. The
cow cannot, therefore, thrive on exclusively dry food so well as
can the horse. The nearest an ideal food that can be obtained
for the dairy cow is good pasture; but for more than six months
in the year green pasture is not available in Illinois. The best
substitutes to use during this period are corn silage and such
roots as mangels and turnips. Corn yields an average of twice .
as much dry matter per acre as do root crops; and, since the
latter require much more labor, which in this country is oe
expensive, silage is far more economical.

Making corn into silage is a means of preserving the grain
as well as the stalk in the best possible condition for feeding and
without the expense of shelling and grinding. In feeding whole
corn, either in the ear or shelled, many of the kernels are not
digested. With silage, the grain being eaten with the roughage,
nearly all the kernels are broken during mastication, and, since
they are somewhat soft, are practically all digested.

By the use of the silo the corn is removed from the field at
a time when no injury is done the land by cutting it up while
soft. As the corn is cut before the blades are dry enough to
shatter, there is no waste from weathering, and both stalk and
grain being in good condition, the whole crop is consumed by
the stock; while with dry shock corn a large percentage of the
leaves and butts of the stalk is wasted.

It has been determined that one cubic foot of hay in the
mow contains about 4.3 pounds of dry matter, and that a cubic
foot of silage in a thirty-six foot silo contains about 8.9 pounds
of dry matter. From this it is evident that a cubic foot of space
in a silo of proper depth will hold more than twice as much dry
matter as the corresponding space in a mow. It is also true that

*A bulletin on the construction of silos is now being prepared and
will soon be published. :

190 [illinois State Dawrymen’s Association.

on the average a larger amount of digestible feed can be
obtained from an acre in the form of silage than in any other |
way at like expense. Making corn into silage is then both an |
economical and compact method of storing feed. |

Much damage has been done to the cause of silage by the
extravagant claims of its over-enthusiastic friends. Although
corn silage is not a complete and balanced ration in itself, it is
so well relished ‘that large quantities are consumed. Being
a succulent feed, it tends to heavy milk production, and should
be given an important place in the ration of dairy cows. It has
proved an important factor in steer feeding as well as in milk
production, but a steer cannot be finished on silage alone, any
more than a cow can produce her best yield of milk on such a
ration. ‘To obtain the most economical returns, some dry rough-
age should be fed in connection with silage, anda legume hay,
as alfalfa, clover, or cowpeas, is the best feed for this purpose,
particularly for young stock and cows. Economical milk can
be produced from these feeds without the addition of grain, if
the cows are not giving more than two gallons of milk a day,
providing the corn was well eared and both the silage and the
legume, hay are of excellent quality. Cows giving a larger
yield must have grain added to their ration.

Value of Silage in Place of Soiling.

A pasture will carry much more stock during spring, early
summer, and fall, than it will through the hot, dry weather of
midsummer. By helping the pasture out at this season with
partial soiling, the cattle not only have better feed during this
critical period, but more stock can be carried on a given area
than by pasturing alone. As land increases in value and farm-
ing becomes more intensive, there is greater need for soiling,
and the most satisfactory method of providing a substitute is by
means of the silo. It requires too much labor to cut green crops
every day and haul them to the cows, and besides there is neces-
sarily a great loss in being obliged to feed the crops before they
are fully mature and after they are over-ripe.

No crop furnishes more feed to the acre than corn, and with
the silo it can be utilized for soiling, thus permitting the whole
crop to be harvested when at the right stage of maturity and fed
when needed, saving both feed and labor.

|

Thirty-fourth Annual C onvention. :

Crops to Raise for the Silo.

In Illinois corn seems to be the best single crop for the sile.
It not only produces a large quantity of nutritious feed that is
easily placed in the silo, but it is of such a nature as to pack
readily and keep well. The large southern varieties of ensilage
corn, which give enormous yields in tons per acre, have been
recommended for silage; but such varieties do not produce much
grain and the total nutrients are usually less than from ordinary
field corn. ‘The best results are obtained with some variety that
will give a good yield of grain, and by planting somewhat thicker
than for a grain crop. Under average conditions a larger ton-
nage of feed can usually be obtained per acre by combining corn,
‘sorghum and cowpeas or soy beans, but even with this combina-

|
tion the greater part of the crop should be corn.

| Legumes, as clover and cowpeas, have the power, through
‘bacteria on their roots, of utilizing the free nitrogen of the air
‘and storing up within themselves a comparatively large amount
of that most necessary constituent of food known as protein.
By so doing they not only produce a food rich in protein without
exhausting the soil, but enrich the soil by adding to its nitrogen.
“While they do not benefit the crop they are grown with, they do
benefit the succeeding ones. When either peas or beans are
grown with the corn and the entire crop is put into the silo, the
feeding value is greater, ton for ton, than that of corn alone.

| ‘his is a much more economical method of obtaining protein
than by purchasing it in high priced concentrates, as gluten meal,
| oil meal, ete.

If cowpeas are planted at the same time as the corn and in

_ the rows with it, they will usually make a fair growth, as shown
en Cut 2. Since the vines will run up the corn stalks, the entire
_ crop can be cut with the binder the same as corn alone, making
_ practically no extra work in filling the silo. The only difficulty
_ in harvesting corn and cowpeas with the corn binder is that, if

the corn is missing for a rod in the row, there is nothing to

| ‘carry the peas back into the binder, and it is likely to clog.

Where there is a fairly uniform stand of corn, all can be readily
bound together. As the stalks of soy beans are much stiffer
than those of cowpeas, no difficulty 1s experienced in cutting

| them with the corn.

mens Association.

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Thirty-fourth Annual Convention. 193

: Increase of Nutrients During Maturity.

It is of great importance to know at what stage corn should
be cut to secure the best results, how rapidly nutriment is
stored up in the corn plant as it approaches maturity, and when
the maximum amount is reached. The following table illus-
trates this point: |

Table 1. Water and Dry Matter in Corn Crop at Different Periods after
Tasseling. New York (Geneva) Station.

. Dry
Date of . Corn Water Matter

cutting . Stage of growth ; per per per

Meicimemmullyn tacscled .......0.... 0. see ccc ee ee 9.6 8.2 8
TEU OSI c tS GS a 12.9 13 TW
Aug. 21. Kernels watery to full milk ............... 16.3 14.0 2.3
See INCEMEIS VO1ATING 2. ww ee es 16.1 WA 3.6
aS TRIS 8 eae) RS Ra a 14.2 10.2 4.0

In the last column is shown the dry matter per acre in corn
at different stages. When the corn is fully tasseled it contains
but eigh-tenths of a ton of dry matter per acre, or only one-fifth
what it contains when fully ripe. When in the milk it contains
nearly thrée times as much dry matter as when fully tasseled.
Only seventeen days were occupied in passing from the milk
to the glazing stage, yet in this time there was an increase in
the dry matter of 1.3 tons per acre. ‘This shows the great ad-
vantage of letting the corn stand until the kernels are glazed.
After this period the increase in dry matter is but slight.

Time to Harvest.

To have the silage keep well the corn must be cut at the
proper stage of maturity. If cut before it is sufficiently matured,
too much acid develops. If too ripe, it does not settle properly
and the air is not sufficiently excluded to prevent spoiling.

Corn should not be cut until the ears are out of the milk
and most of the kernels glazed and hard. In Cut 3, ear No. 1
is in the soft dough stage; No. 2 is beginning to dent; No. 3 is
neatly all dented, but a few kernels are still in the milk; No. 4
shows all of the kernels dented. When corn is put into the silo
it should usually be as ripe as ears No. 3 and 4. In case the
weather has been so hot and dry that the lower leaves have fired,
the corn should be cut before the ears are quite so far advanced.

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Thirty-fourth Annual Convention. 195

Much riper corn will keep at the bottom of the silo than at the
top, because of the greater pressure which excludes the air more
‘completely. It is, therefore, important that the ripest corn be
cut first and placed in the bottom of the silo.

Method of Harvesting.

The corn should be cut with a corn binder, as it is much
more easily handled when bound in bundles. If the silage cutter
is large and the work is pushed with a good force of men, the
corn binder should have a start of half a day. If enough horses
are used on the binder to keep it moving at a good pace the corn
can usually be cut down as fast as it can be put into the silo.

It is always wise to have a silage cutter of large capacity.
as much less labor is required in feeding it, and if the bundles
are small, the bands need not be cut. Using a small cutter with
a large engine is dangerous unless great care is exercised in con-
trolling the power. Cut 1 shows a small-sized cutter filling a
silo in the center of a barn. The day following the taking ot
this picture the machine was given too much power and the
cutter wheel exploded. A piece of the wheel was found twenty
rods distant and another piece was thrown through the inch sid-
ing of the barn, but fortunately no one was injured.

The chain elevator, as shown in Cut 5, is still occasionally
ased, but is likely to cause trouble. Where a carrier of this kind
is desired, the single chain gives the best satisfaction. The cus-
tomary, and usually the most satisfactory, way ot elevating the
cut material is by means of the blower, as shown in Cuts 6 and 7.
To obtain the best results and not to be annoyed by clogging, the
blower pipe should be run as nearly perpendicular as possible.

Essentials of Silo Filling.

li the silage is to keep well it must settle evenly. To this
end the leaves and the heavier parts of the corn must be kept
thoroughly mixed and evenly distributed in the silo. Owing to
the great lateral pressure of silage, friction with the sides of the
silo has a tendency to make the silage less compact at the edge,
and for this reason it should be kept thoroughly tramped next
Hae side. Hvery time three or four inches of cut material is
added to the silo it should be tramped thoroughly around the
edge, taking short steps and packing the silage as much as possi-

ration.

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Thirty-fourth Annual Convention. 197

ble next the wall. These precautions must be observed during
filling to obtain perfect silage.

If the corn is so ripe that none having green leaves at the
bottom of the stalk can be obtained to finish the last four or five
feet at the top of the silo, water should be run into the carrier
pene) tie com: well soaked. If the corn is green, only enough
water need be used to soak the upper six inches of silage.

Many different forms of covering for silage have been
advocated, but it is usually found most practical to finish with
the same material as that with which the silo is filled. Fre-
quently a saving can be made by snapping off the ears and using
the stalks alone, or by running enough straw, chaff, or weeds
through the cutter to cover silage from four to six inches deep.
If pressure is available, water can be run into the carrier to sat-
urate this material. The top must be thoroughly soaked once
and the whole surface well tramped ever day for a week to ex-
clude the air as much as possible. ‘This tramping should be
especially well done around the sides, so that the air cannot gain
access next the wall. The object of wetting the surface is to
obtain as quickly as possible a thin layer of thoroughly rotted
silage, which will seal the top, thus excluding the air and pre-
serving the silage below.

If water is not added to the top, the heat dries out the ae
which may then “fire fang’’ to considerable depth, entailing a
great loss.

Cost of Filling.

_ The data on the cost of filling silos, from which the Table
2 has been prepared, were secured by representatives of the E.x-
periment Station, who went to different parts of the state when
men were filling silos and kept accurate records of the work in
progress. a
In these records the time work began in the morning and
stopped at night was noted, allowance being made for whatever
time was taken at noon. With the exception of a few cases on
dairy farms, where some of the men quit early to milk, no allow-
ance was made for time lost after the cutter started and men and
teams were ready for work, a full day being counted unless for
some reason all work stopped and men and teams were at liberty.
to leave.

198

Illinois State Dairymen’s Association.

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Cut 7.—Filling the Silo. Blower Pipe

202 Illinois State Dairymen’s Association.

To reduce the cost of filling the different silos to a like
basis, the charge made in these records for each of the various
operations was uniform, and as near as possible to the average
price paid. The labor of the men was charged at $1.25 and of
the teams at $1.00 each for a day of ten hours. This was con-
sidered a fair price,, as the time of year in which silos are filled
is not usually an especially busy season on the farm. In most
cases the man who had the silo also owned an ensilage cutter, ©
and a uniform charge of $2.00 a day was made for wear on the
machine and interest on the money invested. ‘The engine, includ-
ing the engineer, was charged for at. $5.00 a day; fuel at $3.00
a ton for coal and 15 cents a gallon for gasoline; twine at 11
cents a pound. ‘The charge for machine and engine, fuel, twine
and labor of men and teams, gives the total expense of filling the
silo.

To determine the capacity of the different silos the diameter
of each and the depth of the silage after settling forty-eight hours
were carefully measured. From these dimensions the number of
tons of silage was estimated from a table on the capacity of silos.
Having the acres cut, a total cost of filling and tons of silage, the
tons per acre and average cost per ton,of putting up silage were
computed.

The cost of filling ranged from 40 cents to 76 cents per ton,
the average for the total number of tons put up being 56 cents.
This variation was caused by the distance the corn was hauled,
and the ability of some farmers to arrange the work more syste-
matically and push it with greater energy than others.

Effect of Corn Silage on the Flavor of Milk.

Ever since silage has been used as a feed for dairy cows,
there has been more or less controversy over its effect upon the
flavor of milk, the objection being occasionally raised that milk
from silage-fed cows had an unpleasant, if not a disagreeable,
flavor. ‘To determine what foundation, if any, there was for
this belief, the experiment herein described was undertaken and
conducted in the following manner:

The University dairy herd was divided into two lots, one of
which was fed forty pounds of corn silage per cow per day,
which is the maximum amount for economical feeding, together

Thirty-fourth Annual Convention. 203

with a small amount of clover hay and grain. ‘The feed for the
other lot consisted entirely of clover hay and grain.

The milk from both lots was cared for in exactly the same
manner, being removed from the barn as soon as drawn and
taken to the dairy building, where it was cooled. After stand-
ardizing to four percent butter fat, that there might be no differ-
ence in flavor of the milk from the two lots on account of a varia-
tion in this respect, the milk was put in half-pint bottles and
sealed. |

In each case, before asking for a comparison, a bottle of
milk from each lot of cows was agitated to incorporate the cream
_ thoroughly, and the milk in each bottle was poured into a separ-
ate glass. ‘Three questions were then asked the person whose
opinion was desired: First, “Is there any difference in the two
samples?’ Second, “Is there anything objectionable about
either?” ‘Third, “Which do you prefer?” The answers are
summarized in Tables 3, 4,5, and 6. In every case the milk was
known by number only and those whose opinions were obtained
were not told concerning the manner of production, that their
judgment might be unbiased by any prejudice they might have
had as to the use of silage in milk production. ,

The people whose tastes were consulted were divided into
three classes, ladies, men of the faculty, and men students. In
the first case, as reported in Table 3, the silage had been fed one
hour before milking. Of the 29 ladies, 10 preferred the silage
milk, 14 the non-silage, and 5 had no choice. Of the men of
the faculty, 27 preferred silage milk, 20 the non-silage, and 7
had no choice. Of the students, 20 preferred silage milk, 4 non-
silage, and 4 had no choice.

A preference for silage milk was indicated by 51 per cent of
the 111 tests made when silage was fed one hour before milking.
When silage was fed at time of milking, 71 percent preferred
silage milk, and when fed after milking, 51 percent reported the
Same preference.

204 Illinois State Dairymen’s Association.

The following tables give the time of feeding silage, class
of people tasting milk, number of tests made, and the milk pre-
ferred :

Table 3.—Silage Fed One Hour Before Milking.
Kind of milk preferred.

Number of people tasting milk. Non- No

Silage. Silage. Choice.
WAGIES: (ah be ets i OER, 1 ARO MEE ax tt ar OM Oe 10 14 5)
Men: cot the: facult yc sb 42 vet cat clones poe mmo eemene on 20 it
Men students ....... Pic Saat MRR eas se AT Re ah ch mRNA 8 hf 20 ae: 4
Mouali gira h weil se OM Ba sa ON ad am AGRON Aes yee A 57 38 16

Table 4.—Silage Fed at Time of Milking.
Kind of milk preferred.

Number of people tasting milk. : Non- No
Silage. Silage. Choice.
Ladies SH ORY CN AD 2 cok ge tates ere oy ncaa etee ghee 14 16
Mentor che facud ey i.¢ We fiee Ss wetness, 0h ta hee 11 4 2
Men students ...... 1 An Reese OM Me Wy amit a MUS Bala Bc 94 25 2
CROC Aes Says pve Bing MO Sye 3 aie ae ate Sean ge: os ca tal en ai Ae mei Reel 119 45 4

Table 5.—Silage Fed Immediately After Milking.
Kind of milk preferred.

Number of people tasting milk. Non- No

Silage. Silage. Choice.
TAGES iocisls ae he Che ee Dene Pats sake RA Ure ie ye ccna 9 7 6
Men of) the taculty ) v4sicn ko til on. cieiccete aan aneenee Pah 10 12
Men students ...... DORE I CRONIN ANY ety eee al adie 17 9 2
MOAT Gras cite. ae ee ee RC tc am ESN NE AURA NS S15 AT 26 20

Table 6.—Summary of Results.
Kind of milk preferred.

Number of people tasting milk. Non- No

Silage. Silage. Choice.
TE GIS Rea IA a iuiie oi NRE LAAN alg co MRA EM i He) OS 33 37 a
Men students ..... 0 A(T EM RI AE AMER tei cys! De hota Na oral oa! 38 8
Men of) theta culty, salve i Bin hie cote in Waa ienitlae 59 34 21
Rota) cece SPADE I CR EE MGI UAE, AC Re ae Al 223 109 40

The summary of all results shows that of the 872 tests made,
223, or 60 percent, preferred silage milk; 40, or 11 percent, had
no choice; and 109, or 29 percent, preferred the non-silage milk.
The people who chose the non-silage milk were, as a rule, those
who do not drink milk, hence their opinion is not so important as
is that of the people who consume milk more freely.

Thirty-fourth Annual Convention. 205

Samples of silage and non-silage milk were sent to five milk
experts in Chicago and other cities, accompanied by a letter ask-
ing the same three questions. One of these experts had no
choice, one decided in favor of the non-silage, and three preferred
the silage milk. |

It will be noticed from the tables that most people could
detect a difference in the flavor of the two samples of milk, but
it was expressly stated’ in every case that there was nothing ob-
jectionable about the flavor of either sample.

To determine further whether the public generally objects
to silage milk, twelve half pint bottles of such milk were delivered
at the best hotel in the Twin Cities each day for a month, making
360 samples in all. ‘These were served to guests who drank milk
and no complaint or criticism of any kind was made.

For the past nine years the Department of Dairy Husbandry
at the University has delivered from 100 to 150 quarts of milk a
day to people in the two cities. During this time the cows have
been fed an average of about forty pounds of silage per day,
except when on pasture, and no complaints of a bad flavor in the
milk have been received.

Mr. H. B. Gurler of DeKalb, who is one of the most pro-
gressive dairymen of the state, has been producing certified milk
' for the past ten years and selling it in Chicago at 12 cents a quart.
All of this time Mr. Gurler has been feeding silage to his cows,
excepting during the season of the year when pasture was abund-
ant, and with the best of results.

This is strong evidence that if the silage is of good quality
and used in reasonable amounts in connection with other feed,
it is one of the best feeds obtainable for dairy cows when pasture
is not available. It must be remembered that in ali of this work
nothing but good silage was fed and no spoiled silage was allowed
to accumulate in or around the silo. When silage imparts a bad
or disagreeable flavor to the milk produced from it, almost
invariably the cause is that the silage has not been fed properly,
or that spoiled silage has been used.

It should not be understood from this discussion that the
time of day a food is fed which may impart a bad flavor to the
milk is of no consequence. All feeds of this nature should be
fed after milking and not before, to avoid the possibility of pro-
ducing an unpleasant flavor in the milk.

206 Lillinois State Dairymen’s Association.

THE CONSTRUCTION OF SILOS.

By Wilber J. Fraser, Chief in Dairy Husbandry, University of IIlinois.

Introduction.

There has heen mich cise, <aian through the agricultural
press and at farmers’ institutes concerning the importance of the
silo and the advantages and disadvantages of the different styles
of construction. As yet, however, comparatively few dairymen
and stock raisers of Illinois fully appreciate the value of silage,
and as there are not one-tenth as many silos in the state as the
economy of silage as a feed, especially for dairy cows, would war-
rant, the Experiment Station has deemed it wise to issue. two
bulletins on this subject.

Bulletin No. 101, recently published, discusses the subject
of crops for the silo and cost of filling. The aim of this bulletra
is to direct attention to some of the essential points in silo con-
struction and also to show the serious defects in some styles of
silos, both in the material used and in the manner of construction.
Cheap silos which are poorly built have done much to injure the
cause of silage, for since they do not preserve their contents per-
fectly there is necessarily great loss. The problem is, therefore,
to build an enduring, air-tight, rigid structure at least expense.

Essentials of a Silo.

There are several points that must be closely observed in
making silage if it is to be well preserved, and the neglect of any
one of these will make, in the final result, the difference between
success and failure. ‘These essentials are close packing, when the
crop is at the proper stage of maturity, in an air-tight structure
having perfectly rigin walls.

The stage of maturity and method of packing were treated
in Bulletin No. 101 (a copy of which can be obtained from the
Illinois Experiment Station, Urbana, Illinois.) Of equal if not
greater importance, is the proper construction of the silo. If the
sides of the silo are not air-tight, the air which passes through
will cause the silage to spoil, and if the walls are not perfectly
rigid, the pressure of the silage will cause them.to spring out,
allowing the air to enter between the silage and the wall. In
either case the result will be the same—decayed silage.

207

Thirty-fourth Annual Convention.

Cut 1.—Large Cement Silo to Which Cow Stable is to be Extended.

The outward pressure on the wall of a silo filled with cut
corn is about 11 pounds for every foot in depth; making a
Miecsunevot 110) pounds at a depth of 10 feet; 330 pounds at a
depth of 30 feet; and the enormous pressure of 440 pounds per
square foot at a depth of forty feet. ‘This increase in pressure as
the depth increases must be considered in silo construction and
the lower portion made much the stronger.

Before building a silo the most careful attention should be
given to location, size, form, and method of construction. ‘These

Cut 2.—Two Round Silos Forming End of Barn.

aus [llinois State Dairymen’s Association.

Cut 3. Silo Located at Intersection of Cow Stables.

will differ somewhat according to locality and individual needs.
A brief discussion of these questions follows:

Location.
As silage contains about 80 per cent water it is a heavy
feed to handle, and, to avoid unnecessary labor in feeding, the
silo should be placed as near the manger as possible, preferably

Cut 4.—Octagonal Silo Located in Corner of Barn.

209

Thirty-fourth Annual Convention.

~ Cut 5.—Showing Connection of Silo with Barn.

- at one end of the feeding alley. If the silo is inside the barn the
silage chute should be provided with a door which should be kept
closed to prevent the silage odors from entering the barn at milk-
ing time, thus avoiding the possibility of their being absorbed by
the milk.

Cut 6.—Silage Cart for Use on Cement Floor.

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Lilinois State Dairymen’s Association.

Cut 7.—Where Necessary to Fill

Hay Loft from End of Barn at Which
Silo Is Located, a Movable Track and Car May Be Used

to Carry Silage to Manger,

Cut 8.—Siiage Car to Run on Movable Track.

Thirty-fourth Annual Convention. 211

Where there is a smooth level floor from the silo through
the feeding alley, a cart similar to the one shown in Cut 6 will
prove a great convenience in feeding. When built outside the
barn the silo should be within a few feet of it and connected by
a covered passage. Where it is desired to drive up to the barn
with grain only, the arrangement may be as in Cut 5. If it is
necessary to fill the hay loft from the end of the barn at which
the silo is located, a movable track for the silage car can be-
arranged to extend from the silo to the barn ,(Cut 7) with a car
constructed as shown in Cut 8. Cuts 1, 2, 3, and 4 show how
silos ma ybe conveniently located.

Cut 9.—Cheap Octagonal Silo Which Did Not Preserve Its Contents Per-
fectly. This is Not a Good Shape Even When
Properly Constructed.

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Thirty-fourth Annual Convention. 218

Form of Silo.

, Nearly every one who builds a silo adds some new feature, —
| giving rise to a great variety of shapes and methods of construc-
tion. Before building a silo it is well to consider both the ad-
| vantages and the disadvantages of the different styles, as well
as the cost of each. It should be borne in mind, however, that
| no silo is cheap, no matter how small the first cost, if it does not
preserve the silage perfectly. ‘The first silos in this country were
usually built inside the barn and consequently the square form
was commonly used in order to utilize the space more completely.
The square silo has not proved satisfactory, however, as it is
practically impossible to build this form so that the side walls
will not: spring out and allow the air to pass down between the
silage and the wall, which invariably results in the rotting of the
silage. Another difficulty with the square form is that the siiage
does not settle readily in the corners and there is consequently
considerable loss from this cause. Square silos having heavy
cement walls are shown in Cut 10, but even these have cracked,
allowing the air to enter.
An example of great loss owing to the form and faulty con-
struction came under the writer’s notice a few years ago when a
square silo with a capacity of fifty tons, was built with air-tight,
but not rigid walls. Simply the springing of the sides of the ©
silo allowed the air to gain access to the silage to such an extent
that the entire fifty tons spoiled completely. Since for mechanical
reasons it is practically impossible to build a square wood silo
with perfectly rigid walls, the round silo is the only proper form.
Silage has been put up at the University for the past seven-
teen years. ‘The first silos were square and built inside the barn.
These were made of two thicknesses of 7-inch flooring with
paper between. After having been used seven or eight years the
double walls began to show signs of decay, and after nine years
the walls were so badly rotted that the silo was useless. If silos
are to be built of wood the wall should be of but one thickness.
The difficulty with double walls is that moisture gets between
the two layers of wood and as it does not dry out readily, decay
follows rapidly.

Proportion and Capacity of Silos.

To obtain satisfactory results, silage must be in perfect con- '
dition when fed. Since fermentation soon takes place when sil-

SSOCcIatION

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Thirty-fourth Annual Convention. 215

age 1s exposed to the air, the silo should not be of too great
diameter. Not more than eight square feet of surface should be
allowed for each cow in winter, then, when feeding 40 pounds of
silage per cow, a layer about 1% inches deep would be fed off
daily. When silage is fed in summer it is advisable that the ex-
posed area be not over half this size, so that a layer three inches
deep may be used daily. However much stock is to be fed, a silo
20 to 22 feet in diameter is as large as should be built. If a silo
is of greater diameter than this, much of the silage is at too great
distance from the door, increasing the labor of removal.

The deeper the silo the greater the pressure and the more
compactly will the silage be pressed together, hence the larger the
amount that can be stored per cubic foot. For example, a silo
20 feet in diameter and 40 feet deep will hold twice as much as

one of the same diameter and 25 feet deep. This shows the -

economy of reasonably deep silos. ‘To be well proportioned the
height should not be more than twice the diameter. No silo
should be less than 30 feet deep, and to get sufficient depth for a
silo not over 12 feet in diameter, it may be placed 4 or 5 feet into
the ground.

The number of tons of silage needed can readily be esti-
mated from the size of the herd and the amount to be fed daily.
Even when it is desired to feed as much silage as possible not
more than 40 pounds per cow should be fed daily. In Illinois,
silage will usually be needed from about October 20 to May 10,
or 200 days. Each cow should have an allowance then of 200
times 40 pounds, which is 8,000 pounds of silage, or four tons
per cow for the year. A herd of ten cows will require a silo hold-
ing 40 tons; a herd of 30 cows 120 tons; 50 cows 200 tons; and
100 cows 400 tons. Where young stock is raised an allowance
should be made for them. From the amount of silage needed the
dimensions of a silo of the required capacity may be determined
from Table 1, which gives the capacity in tons of silos of differ-
ent diameters and depths. . These estimates apply to silos filled
with well matured corn that has been allowed to settle forty-
eight hours and then refilled. It is evident that to get this rated
capacity a silo which had been filled rapidly must be refilled after
settling forty-eight hours.

216 Illinois State Dairymen’s Association. 4

Thirty-fourth Annual Convention. aay

| Table 1.—Approximate Capacity in Tons of Cylindrical Silos of Different
. Diameters and Depths, Computed from King’s Table.

(The diameter is shown at the top of the columns and depth at the

left.)
Inside Diameter in Feet.

ter nO) se Ale). 12 13 14 15 16 aly 18 19 20 21 1 2h
Fimeorcoia jot. 44.2. 51.2° 58.8 67 75.6 84.7 94.4 104.6 115.3 126.6
PimleOnass 140.0 47.2 54.8 62:9 71.6 80.8 90.6 109.9 111.8 123.3 135.3
Pee2oeo aoe 4a.0) 50.5) 98.6- 67.4 6.0 86:4 96.8 107.9 119.6 131.8 144.7
Pa aleONae.o eso Yigo.9)) 62.5 (1.7. 81.6. 92.1 1038.38 115.1 127.5 140.6 154.3
24 33.8 40.9 48.7 57.2 66.3 76.1 86.6 97.8 109.6 122.1 135.3 149.2 163.7

25 35.8 43.3 51.6 60.5 70.2 80.6 89.6 103.6 116.1 129.3 143.3 158.0 173.4
Bera04s.9) 547 64.2 74.4: 85.5 97.2 109.8 123.0 137.1/151.9 167.5 183.8
27 40.1 48.5 57.7 67.7 78.6 90.2 102.6 115.8 129.8 144.7 160.3 176.7 194.0
28 42.2 51.1 60.8 71.3 82.7 95.0 108.1 122.0 136.8 152.4 168.9 186.2 204.3
29 44.4 53.7 63.9 75.0 87.0 99.9 113.7 128.3 143.9 160.3 177.6 195.8 214.9

30 46.6 56.4 67.2 78.8 91.4 105.0 119.4 134.8 151.1 168.4 186.6 205.7 225.8
S1/48:8) 59-1) 63.3 82.5 95.7 109.8 124.9 141.1 158.2 176.2. 195.2 215.3 236.38
32 51.1 61.9 73.2 86.4 100.2 115.1 180.9 147.8 165.7 184.6 204.6 225.5 247.5
33 53.4 64.6 69.9 ‘90.3 104.8 120.5 137.8 154.6 173.2 183.1 214.1 235.8 258.7
34 55.8 67.5 80.3 94.3 109.38 126.0 142.8 161.6 180.8 201.7 223.6 246.2 270.0

30 58.2 70.4 83.7 98.3 114.0 181.6 148.9 168.7 188.3 210.5 232.2 256.8 281.5
36 60.6 73.0 86.9 102.2 118.3 136.3 154.7 175.0 196.3 219.4 242.0 207.5 292.1
of 63.1 76.0 90.4 106.1 123.1 142.1 160.8 183.2 204.3 228.0 251.9 278.4 303.9
38 65.5 79.0 94.0 110.3 127.9 148.0 167.0 190.7 212.4237.2 261.9 289.4 315.9
389 67.9 82.0 97.3 114.5 132.8 154.0 173.5 198.3 220.6 246.5 272.0 300.5 328.1
40 70.3 85.1 101.1 118.8 137.8 160.1 180.0 205.0 228.9 225.9 280.2 311.8 340.4

Round Wood Silo Plastered With Cement.

The silo described below, which is 20 feet-in diameter and
341% feet deep, having a capacity of 228 tons, was built at the
University of Illinois the summer of 1903. The first silos of
this kind built in the state, so far as known by the writer, were
Pereeverected ty Mr. H. B. Gurler, of DeKalb, in 1897. (This
is the style of construction frequently referred to as the Gurler
silo). hese three silos have been filled every year, and have
given most excellent satisfaction. It seems probable that silos of
this construction will not only preserve the silage perfectly, but
will prove to be lasting as well as economical for most sections
of the state. As few silos of this type have as yet been built in
Illinois, a detailed description of the one at the University is
given.

The excavation and foundation were made by cutting a
circle 20 feet 10 inches in diameter and four feet deep, and laying
up a four-inch brick wall against the clay. (Cut 11). This wall
was slushed in full on the back side with mortar so that every

Tlurty-fourth Annual Convention. 219

‘brick had a full bearing against the clay to resist the great out-
‘ward pressure of the silage. Where the clay is solid a two-inch
brick wall is quite sufficient. ‘Three feet from the bottom and
‘within one foot of the top of the ground the wall was thickened
to eight inches and carried up six inches above the grade line.
-Where the grass is not kept down around the silo the brick wall
should be higher to protect the wood from dampness.

When a silo is placed in the ground, unless there is good
natural drainage through the subsoil, tile must be laid to drain
the bottom or difficulty is almost sure to be experienced with
water in the pit.

The wall of this silo should have been strengthened by im-
bedding an iron hoop in it just above the ground, for an eight-
inch brick wall does not have sufficient strength to withstand the
outward pressure of the silage at such a depth. This silo wall
has cracked slightly in two or three places.

The sill was made cf 2x4’s cut into two foot lengths;
these were thoroughly imbedded in mortar on top of the wall.
The upper two feet of the wall was laid in mortar made of one
part Portland cement to two parts of sharp sand, and the entire
foundation was plastered with a thin coat of this mortar.

The studs, which were 16 foot 2x4’s, were set on the sill and
toe-nailed to it. A large post sixteen feet long was set in the
ground in the center of the excavation, and boards extending
from this to the studs about six feet above the foundation, held
the studs perpendicular to this height. (Cut 12). A half-inch
board was then bent around the outside of the studs at this
height and the studs were tacked to it as fast as they were
plumbed. ‘These boards held the studs perpendicular and in a
circle to a height of six feet. The lining, which was 14x6 inches
16 feet long, made by splitting common fencing with a saw, was
Pleven ene imside, beginning at the bottom. (Cut 13). The
upper portions of the studs were then plumbed and held in place
by pieces radiating from the post in the center and by boards
sprung on the circumference of the silo. (Cut 13). To insure
uniform strength throughout the silo, care must be exercised to
break joints when ceiling.

Staging was carried up on the inside as fast as the ceiling.
When the top of the first studs was reached, the upper studs were
spiked to the sides of the lower, allowing them to lap two’ feet,

1ation.

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Which the Silo Stood

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Condition
Weeks After Filling.

inside Ceiling Completed.

Cut 15.

Six

for

Thirty-fourth Annual Convention. 221

and another section was plumbed. (Cut 14). The ceiling was
continued on the inside to within six inches of the top, and the
plate, which consisted of 2x4’s cut into two-foot lengths, was
‘then spiked on top of the studs. (Cut 15).

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Cut 16.—Showing Construction of Door and Door Frame.
Joints on Inner Lining.

On each side of the line of doorways were set two 2x4’s
spiked together to make 4x4’s. These were placed so that the
edge of the 2x4’s faced the doorways leaving the flat side for the
doors to rest against in resisting the pressure from the silage. In
this way there was no crack through the 4x4’s where the plaster
and doors join. (Cut 16).

222 Ilhnois State Dairymen’s Association.

As the silo was partially cut in two on the side where the —
openings were left, it was necessary to reinforce it between the
doors. The strongest, cheapest, and most satisfactory way to do
this was to ceil that side of the silo with an extra thickness from
the bottom to the top, using half-inch lumber, the same as that
with which the silo was lined. The doorways were, of course,
left in the middle of this extra ceiling and the spaces between the
doors were thus covered with two thicknesses, with no broken
joints for 14 feet, as shown in Cut 17. The ends of the boards
of this inner lining broke joints on three studs so that all of the
strain at the end of these boards should not come at one stud.
These irregular ends were filled out with short pieces so that the
edge of the extra thickness would come in a straight line. Since
this inner ceiling left a jog of a half inch, the thick edge of com-
mon shingles was butted against the ends of the half-inch boards,
thus running the extra thickness down to a feather-edge and
making an apparently even surface on which to lath. (Cut 17)..

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INTERIOR BEFORE LATHING
Cut 77.—Detail of Extra Lining Showing Method of Reinforcing the Side
of Silo in which Doorways Were Left. Figures Indicate
Ends of Boards Showing Methods of Breaking

The silo was then lathed with common four-foot lath, break-
ing joints as shown in Cut 18, and nailing the lath solid to the
half-inch ceiling without furring out. It is usually recommended
in lathing silos that the edges of the lath be cut on a bevel so that
when nailed to the wall a dove-tailed joint is formed for the
mortar, or that the lath be set out on furring strips so that the
mortar may clinch behind the lath. Experience shows that this
is entirely unnecessary.

The plaster was made of one part Portland cement to two

UCULLON.

Thirty-fourth Annual Con

Cut 18.—Interior of Silo Showing Lath and Staging.

224

PLATE

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Neient of OPENINGS

Illinois State Dairymen’s Association.

parts of good sharp sand. ‘T'wo coats of
this mortar were used, making the plaster a
full half-inch thick over the lath. The sec-
ond coat extending continuously from the
bottom of the brick work to the top of the
silo, uniting the foundation, and the super-
structure and giving an air-tight wall for
the entire silo.

Four doors were made of two thick-
nesses of common flooring run in opposite
directions, with tar paper between. These
doors are each 20 inches wide, 2% feet
high, and are four feet apart!) tie weneen
the upper door’ is five feet) below ane
plate, but by the time the silo is opened
the silage has usually settled nearly
to the top of the upper door, so that but little
silage has to be removed before the door can
be taken out. The size and location of the
four doors are shown in Cut 19 and a section
of one of them in Cut 16.

Authorities on silo construction have er-
roneously stated that for silos 20 feet in
diameter and 30 feet deep, three thicknesses
of half-inch lumber are required to give suf-
ficient strength. This silo is 30 feet in height
above the foundation, and as the pressure of
silage at this depth is 330 pounds per square
foot there is a tensile pull on the sides of the
bottom foot-of a silo of these dimensions of
3300 pounds. In this lower foot to resist
this strain, there are, of course, two boards
each one-half inch thick and six inches wide,

_ making a total area of six square inches of

lumber. On account. of \the (great) temsiie
strength of wood it was thought that this
one layer of half-inch lumber would be suf-
ficient to withstand the strain. To determine
if this were true, the silo as shown in Cut 15

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Thurty-fourth Annual Convention. ate

_ was filled, and after standing six weeks did not show the slight-
est sign of giving in any particular.
_ In order to preserve the silo in good condition it is abso-
lutely necessary that the half-inch lumber with which the silo
is ceiled be protected from dampness. To this end the plaster
must be of good quality and kept perfectly water-tight by cement-
ing up any cracks that may appear, so that the wood shall receive
no moisture from the silage. ‘The wall must also be ventilated,
for by allowing a free circulation of air between the sheeting
and the lining, the lumber will be kept dry. In tits silo a two-
inch space was left at the top above the plaster and below
the plate. In this way the air was allowed free access to enter
from the bottom, between the outside covering and the inside
lining, and pass into the silo through the openings at the top.
These spaces were covered with heavy wire netting of one-third
inch mesh to keep out rats an dmice. (Cut 20).
Theoretically the outside covering should be put on_hort-
zontally, so that the strength of the material which forms the
cover might add to the strength of the silo. There are, however,
several practical difficulties in putting sheeting on in this manner.
The lumber cannot be more than a half-inch thick and spring to a
circle twenty feet or less in diameter, and any siding as thin as
this, which is carried in stock, is practically clear lumber and nec-
essarily high priced. Another difficulty is that the only half-inch
stuff that can be purchased at the lumber yard, which will make
a water-tight cover, is common house siding. ‘This, in order to
be sprung to a circle, must be rabbeted on the back side of the
thick edge so as to fit over the thin edge of the board below and
allow the siding to lie flat against the studs. Rabbeted siding
cannot usually be obtained at a lumber yard, and it is extra trouble
and expense to have this work done at a mill. Another serious
difficulty in putting the siding on horizontally is that at the end of
each board there is a strong outward pull against the nail heads,
and as soon as the boards become slightly decayed at the ends
they are likely to pull off over the nails. \ 3
Owing to these objections and to the fact that it was our aim
to use, as nearly as possible, lumber that is carried in stock by all
lumber yards, it was decided to put hoops on the outside and
build them up of the same half-inch material as the inside sheet-
ing. ‘This was done by using three thicknesses and breaking

s Association.

Illinois State Dairymen’

226

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Cut 20.—Detail at Top and Bottom of Silo Showing System of Ventilating

Openings Covered with Wire Netting to Keep

the Wall.

Out Rats and Mice.

Thirty-fourth Annual Convention. —
joints, thus making a strong six-inch hoop 1% inches thick.
Seven of these were placed around the silo between the doors to
make a continuous even surface on which to nail the sheeting.
The silo was sheeted up and down with common 1x12 barn
boards 14 and 16 feet long, and the cracks were covered with
common three-inch battens.

Some silos are sheeted on the outside with the same _half-
inch lumber as is used on the inside, having the edges cut to a
bevel so that the cracks slant outward and downward. The same
difficulties are encountered here, however, as were mentioned
above, and such siding is not perfectly water-tight, as the rain
may drive in between the cracks. When the siding is put on
horizontally it should be carried up as fast as the ceiling inside,
thus obviating the necessity of building staging on the outside.

After the silo wall was completed a conical shingled roof
was put on, a chute built over the doors through which the silage
is thrown down, and the small space between the silo and the barn
roofed over, connecting the two. The silo was then completed
feat tom painting. - ° *l)\

The silo has been filled twice, and both years the silage has
kept perfectly from the bottom to the top, even next the wall and
against the doors. As before mentioned the top of the brick wall
cracked, as it was not reinforced, and the silage spoiled slightly —
at this place, but this can easily be remedied another year.

In the spring of 1904, when the cows were turned out to
pasture, about seven feet of silage remained in the silo. The
small silo for summer feeding was then opened and the rotten
silage from the top of the small silo was distributed over the good
silage in the large silo to the depth of about six inches. This was
thoroughly soaked and tramped firmly. When ready to fill again
in the fall there were about eight inches of rotten silage to re-
move, only two inches of the good silage having spoiled. Fresh
corn was run on the top of this and the whole kept perfectly.
When feeding out, scarcely any trace of spoiled silage was to be
found at the union of the silage of the different years.

The cost of this silo, which was 20 feet in diameter and 34! feet
deep, holding 228 tons, was $383.00 or $1.68 per ton capacity.

228 Ilhinois State Dairymen’s Association.

ITEMIZED COST OF SILO.

Foundation—
Excavating 4 feet deep and laying wall
35 fours: at 30 ‘cents 0.0 5). ie ee ne
(0 hours! at (5 scentsn aa.) ota a 10.50
2000 brick at S725 25 (ee 14.50
2 barrels cement at $2,009) 2000) Oe 4.00
Bi barrels mie we ea 1.55 $41.05
Superstructure—
139—2x4—16 feet, 1,482 feet at $20.00......$29.64
252—l4x6—16 feet, 2,016 feet at $14.00.... 28.22
4 doors 20x30 inches double, 33 1-3 at $23.00.. .77
a 100 lathvat $4950) per Nis) hee 13.95
#1 barrels, cement at‘$2.00 04.17.40. 4 ae 22.00
Buyands Sand ati Gi iy sw ene ee. PRA 7.50
Carpenters), 67 hours At 30 Cents...) 5. eee 20.10
Vabor, 148 hourssatdls ents) ee ee 22 20
Plastering, 23 hors at 40 cents...) ee 11.20
‘ender: 35 houts at. 1s cents. 4 ee 5.25 160.83
Sheeting—
7 hoops—84— 4 x6—16 ft. 672 ft. at $14.00... 9.41
61—1x12—16 ft. 976 ft. at $24.00........ 23.42
61—1x12—14 ft. 854 ft. at $24.00 ....... 20.507

61 battens %4x3—16 ft. 244 ft. at $22.00.. 5.87
61 battens 1%4x38—14 ft. 214 ft. at $22.00.. 4.70

65 ft. 2% in. ‘water table at'$3/00 per C.... “195 aaieaes
Roof—
18—2x4—14 ft. 168 ft. at $19.00 ........ 3.19
3 2x4 12 fe) OA ae S 1000, nl an 46
4,000 shingles at $3.20) per Mins ain: Man tote to)

35 roof boards 1x6—16 ft. 280 ft. at $16.00 4.48
Cornice, 5—1x12—16 ft. 80 ft. at $24.00... 1.92
Ornamental post in centeny 40) se evans 00 Fer

~>
Or

Thurty-fourth Annual Convention. —

nChute—
14 ft 47 fe at $19.00............ 89
12—1x12—16 ft. 192 ft. at $24.00 ....... 4.61 5.50

Carpenter work on roof, sheeting of silo and chute—

ecm UGS a a bo 16.20
MeO AEy SOO eo ek oe IS ee 30.00 46.20
Hardware—
Nails—
Oe Mw sd CcOMmmon aL SC.)... 0.0.5.6... 1.50
lpg OduConmmom at, SC. 2.0). 06.0. es ALO)
Splomoa Gob aWAC. i oe. Be
pena ete aAL AC ee be spyk
eplememtaislendt 46. 66 ee 16
Cale omeviimishing at OC. 3.0. .0. 00.2... 10

Wire netting—

Peedeibed oo im mesa at 540. 2... el 3.47 5.89
Painting—
Priming coat— Ge
4) Baill, CHT ANS OTC ie a een SL Pee 4.50
pem@ingmeliowocher at d¢.).0 00. 8. As
Pevetinenanort at LOG. 0 en ty. 3.75
EcrmeamanlenOm tWO COatS. 0.002.052.6004. 25.000 3470
“Patel COSE I e naan ean Chota etnG teat ia see onan $383.27

Many silos are built similar to the one just described, ex-
cepting that in place of the lath and cement plaster the silo is
ceiled with another thickness of half-inch lumber, using water-
proof paper between. That the lining shall be tight, the boards
must be of the same width and it is necessary to have the lumber
dressed so that the boards will be of the same thickness and will
lie closely together. This makes a fairly good silo for a few
years, if built of durable wood, but it is practically as expensive
and does not preserve the silage so thoroughly.

The exterior covering of this style of silo may be the
same as for a plastered silo. If built inside the barn no roof or
outer sheeting is necessary. In Cut 22 is shown a silo of this

lo Later.

$i

arta.

sociation.

Barn was Built Over

iss
(2)
c
“TE
bs
©
ae
e
oO
w”
o
@
w
(9)
=
a
2
fe
-
(o)
3
kK
fe
ae
3

Inside

[Illinois State Dairymen’s As
Lumber with Paper Between.

Cut 22.—Silo Ceiled on the

Thirty-fourth Annual Convention. 234

Cut 24.—Two Silos of Same Construction as Shown in Cut 22, Sheeted
with Half-inch Lumber; One on left Also Covered with Tar Paper.

construction, where the barn is built over it. Cut 23 shows a silo
of this style ceiled with beveled half-inch lumber. In Cut 24 are
shown two silos of the same construction sheeted with half-inch
lumber; one being covered with tarred felt.

he silo shown in Cut 25 is sheeted with half-inch lumber to
a height of six feet and the entire surface is covered with gal-
yanized iron. ‘This makes a good covering, but it is rather ex-
pensive, as the iron costs about 5 cents a square foot.

From what we now know, the round wood silo, plastered
with cement, seems to be the best construction, but the indications

29 : ° : Paes
ae Illinois State Dairymen’s Association.

Cut 25.—Same Construction as Shown in Cut 22, Sheeted with Halt-inch
Lumber to a Height of Six Feet and Covered with Galvanized Iron.
An Expensive Covering but Durable and Saves Painting.

233

ton

t

Conven

th Annual

wrty-four

Th

ae Illinois State Dairymen’s Association.

are that when we learn to handle concrete to the best advantage
this will be the material for building silos.
Concrete Silos.

Silos built of concrete have been 30 feet deep, with the wall
not more than six inches thick at the base and tapering to four

inches at the top. Where gravel or crushed stone can be obtained

at a reasonable price it may be advisable to make the walls slightly
thicker, and in cold climates they should be built with a dead-air
space -in the wall to prevent the silage from freezing. In any
event there should be enough heavy wire or iron rods imbedded
in the wall to withstand the strain of the silage; unless this is
done cracks are likely to appear. The amount of wire necessary
in each case will depend upon the size and depth of the silo. The
wall should be plastered on the inside with one part of Portland
cement to two of good sharp sand troweled to a smooth surface.
This will resist the action of the acid in the silage.

Cut 28 shows an all-concrete silo 20 feet in diameter and
42 feet deep. The wall is 22 inches thick for the first 14 feet, 19
inches thick the next 14 feet, and 16 inches thick the upper 14
feet. This silo cost approximately $1200, and as it holds 334
tons, the cost per ton was $3.59. While the first cost of this silo
was high it may prove economical in the end, as it should stand
for more than a hundred years.

It is essential that a concrete, stone, or brick silo have a good
foundation, otherwise it is likely to settle unevenly and cracks
will appear in the wall, giving the air a chance to enters imme
silo is put at least three feet into the ground this assures a firm
footing and also adds to the depth of the structure.

There are great possibilities in reinforced concrete and a cir-
cular structure is the best to be easily reinforced. Silos have
been built of concrete, but usually with solid walls and much
thicker than necessary. The method of construction heretofore
has in most cases been cumbersome, requiring a large amount of
lumber to construct the forms. With unskilled labor the question
of concrete silos is still a problem. Good grades of cement are
now manufactured in the state and are becoming much cheaper.
Machines have already been made with which reinforced con-
tinuous hollow walls are built with comparative ease, and when
we learn how to handle cement to the best advantage possible
this will, undoubtedly, be the silo of the future, especially in sec-
tions where sand and gravel or crushed stone are abundant.

Cut 28.—Concrete Silo 20 Feet in Diameter and 42 Feet Deep.
Capacity 334 Tons.

236 _ ‘llinois State Dairymen’s Association.

We expect to investigate the subject of concrete silos during |
the coming year and erect one or two small ones of this construc- —
tion at the University. |

Brick Silos.

Where brick is 5 cheap and stone and gravel scarce, a brick q

silo may be the most economical. In large brick silos the wall is ©
usually built with three or four courses of brick at the base and q
made a course thinner at various heights until reaching the upper ~
ten feet, which need not be more than eight inches thick. Cut 29 7

shows a brick silo built on this plan. This silo rests upon a a]

seven-foot stone foundation 18 inches thick; six feet of it being 7
below the ground. Upon this are laid three courses of brick, the 7
middle course being of brick tile which contains a dead-air space, —
and thus prevents freezing to a great extent. This wall extends 7
twelve feet above the foundation, and from that point to the top ©
two courses of brick are used with one and a half inch air space ©
between. One silo 16 feet in diameter and 30 feet deep, built in ~
this manner, holds 120 tons and cost $250, or $2.08 per ton. An- 7
other silo of the same depth and 19 feet in diameter holds 168 —
tons and cost $350, or $2.08 per ton, the same as the smaller silo.

Stone Silos. '

Where stone can be easily and cheaply obtained silos may be ©
built of this material. Cut 30 shows a stone silo which is 18 feet ©
10 inches in diameter and 30 feet deep, holding 156 tons. ‘The
wall of this silo is two feet thick and extends five feet into the
ground. The portion below the surface is made of hardheads, ~
while that above is of quarry stone obtained from a neighboring ~
farm. ‘The inside is plastered with Portland cement. ‘The first —
door is 2x6 feet, the next 2x3 and the upper 2x4 feet. This silo %
cost $500 besides the labor of the owner, which amounted to q
about $100, making the total cost $600, or $3.64 per ton capacity.
Although the material may be cheap and close at hand, the ex- 4
pense of elevating heavy stone for so thick a wall, and the employ-
ment of a stone mason, which is high priced labor, make a stone j
silo expensive. “a
The silo shown in Cut 31 is 20 feet in diameter and 32 feet

deep, having a capacity of 204 tons. This silo extends eight feet
into the ground, which is too’deep, requiring extra labor in re-
moving the silage. The wall of the lower 12 feet is 24 inches

Lhuirty-fourth Annual Convention. 237

thick and above this it is 18 inches. ‘The wall is plastered with a

half-inch coat of cement and the bottom is covered with three
inches of concrete. Iron rods were laid in the wall just above and
below the doors. The stone cost $3.50 per cord and was hauled
seven miles. Sixty-three loads of sand were bought at ten cents
a load and hauled four miles. The total cost for material, masons
and carpenter was $535, but this does not include excavating, the
hauling of material, tending masons and boarding men. If all
these expenses were included it would probably make the total
cost about $700.

Cut 29.—Brick Silo with Dead-Air Space in Wall.

238 Illinois State Dairymen’s Association.

Stone silos preserve the silage perfectly and are permanent,
requiring little outlay for maintenance, the only objection being
the excessive first cost.

Stave Silos.

nomical and of great advantage, for example, a farmer may
expect to build a new barn in a different place, and want a silo |
near the old barn for a few years only; or a renter may wish a

A |
There are cases where a cheap, temporary silo may be eco-

temporary silo, and then if he moves in a short time he can take 7
the lumber from a stave silo with him. 4
The objections to a stave silo are that the staves shrink

Cut 30.—Stone Silo 18 Feet 10 Inches in Diameter and 30 Feet Deep.
Capacity 156 Tons. Cost About $600.

Thirty-fourth Annual Convention. os

during dry weather when the silo is empty, and unless the hoops
are tightened there is a possibility of the silo being racked or
blown over. If the hoops are tightened when the staves are dry
there is then danger of the hoops bursting when the silo is filled
and the staves again become saturated with moisture. An ex-
ample of this came under the writer’s notice recently, when the
second morning after a silo was filled the owner found half the
hoops had burst. It will be noticed in the illustrations of stave
silos that where they had been put up for any length of time the
staves had shrunk, allowing the hoops to drop from their original
position. A stave silo is usually much more satisfactory if a
building is built over it for protection, but this makes it expensive.

Cut 32 shows a stave silo recently built. This silo is 16 feet
impGlicaicier 4 tect deep, and has a capacity of 150 tons. ‘Ihe
foundation, which extends two feet into the ground, is a brick wall
that was laid up by the owner. The silo was built by two car-
penters in nine days, at $2.50 a day each, making $45 paid out for
labor. ‘The lumber cost $80, the iron hoops $20, and nails and
spikes $2. There being no roof, the silo above the foundation

Cut 31.—Stone Silo 20 Feet in Diameter and 32 Feet Deep; Capacity
204 Tons. Cost Nearly $700.

220 Illinois State Dairymen’s Association.

Cut 32.—Stave Silo Without Roof, 16 Feet in Diameter and 34 Feet
Deep; Capacity 150 Tons. To Be Recommended Only .
Where a Temporary Silo Is Desired.

Thirty-fourth Annual Convention. et

Seis on:

Cut 33.—Stave Silo 20 Feet in Diameter and 34 Feet Deep; Capacity 224
Tons. The Staves Have Shrunk When Empty, Allowing
Hoops to Drop from Original Position.

’s Association.

rymen

State Da

Ino1s

[ll

242

Thirty-fourth Annual Convention. ‘ ae
cost, including labor, $147. If the brick had been purchased and
he labor of excavating for the foundation and laying the brick
sharged for, the total cost of the silo would have been approxti-
mately $170 without a roof, or $1.13 per ton.

The staves were rough white pine, 2x4, 14 and 18 feet
long, to make the required height. Four 4x6 uprights were
placed on the foundation in the circle, 90 degrees apart, holes
having been bored in them to receive the iron hoops, which had
threads cut on the ends. The staves were then set in the circle
alternating in length, so as to break joints. As each 2x4 was set
up it was fastened to the next one by means of six-inch spikes,
which were driven through the 2x4’s edgewise. Spiking in this
way makes the silo much more rigid and it is not so likely to be
_ tacked or blown down when empty. When all the staves were in
_ place the silo was tightened by turning up the nuts at the ends of
- the iron hoops on either side of the 4x6’s. The hoops are much

closer together at the bottom than at the top, to give the added
strength necessary where the pressure is the greatest. ;
Four doors 18 inches wide and two feet high were cut in the
side, one above the other, about six feet apart. Outside of these
was built a chute to prevent the silage from See blown away
when thrown down.

There are several firms who manufacture stave silos and
send them out in any size desired, ready to set up. Many of these
are made of durable wood and give good satisfaction. One of
these silos is illustrated in Cut 33.

While it is true that a stave silo may be used to advantage in
some cases, yet where a permanent silo is desired either the wood
silo plastered with cement, or the grout, or brick structure will
undoubtedly prove more satisfactory, both on account of greater
permanency and the better preservation of the silage.

244 illinois State Dairymen’s Association.

ALFALFA IN INDIANA.
By A. T. Wiancko, Agriculturist, Purdue University Station.
1.—Experiments in Late Summer Seeding.

The increasing interest in alfalfa culture among Indiana |
farmers and the many failures in attempts to establish the crop ©

have brought a constant stream of inquiries to the Statiot. con-
cerning time and methods of seeding. ‘The common practice was
to sow the alfalfa in the spring of the year, either with or with-
out a nurse crop of oats or barley, and it was observed that the
majority of the failures were due more or less directly to the
presence of large numbers of spring and summer weeds, which
gradually crowded and choked the alfalfa plants te such an ex-

tent that they dwindled away to nothing as the summer ad-—

vanced. It also appeared that in many cases the nurse crop was
of doubtful value as a protection against weeds, and that it often
did positive harm by shading the young alfalfa too much. It

seemed, therefore, that the question to be answered was how to |

avoid both weeds and nurse crop. |

The most practical solution of the problem seemed to lie in
first destroying the weed seeds in the soil and then sowing the
alfalfa alone. This involved late seeding in order to give time to
get rid of the weeds, which could be practically done only by
plowing the ground early and harrowing it every ten days or two
weeks for a period of several weeks, until all the weed seeds in
the surface soil were sprouted and destroyed. By this method
the ground might be expected to be in good condition for seeding
by the eaarly part of June, and since it is not usually advvisable to
take a hay crop or pasture the field the first season, there ap-
peared to be no serious objection to even later seeding so long as
sufficient growth to thoroughly establish the plants could be
secured before winter.

While this method was generally conceded to be safe and
practical, two objections were urged against it, namely; the ex-
tra labor of preparing the ground for sowing and the sacrifice
of a year’s crop from the land. ‘To avoid these objections, late
summer seeding, after a small grain or other early harvested crop

had been removed, was suggested. To determine the value of

this suggestion an experiment was undertaken on the University
Farm in the summer of 1905. Ground was prepared in early
August and seeded to alfalfa on the 17th day of the month. This
seeding was in every way satisfactory. A good stand of plants

Thirty-fourth Annual Convention. 245

was secured and the fall growth was sufficient to thoroughly es--
tablish the plants and they passed through the winter in good
condition. It was observed, too, that weeds were not nearly so
troublesome as with spring seeding on the same ground. A seed-
ing made at the same time by Mr. Ellis House at Bicknell, In-
diana, was also highly satisfactory.

After these encouraging results, it was determined in tne
summer of 1906 to further test the practicability of such late
seeding by similar experiments in various parts of the state. A
‘etter stating the problem and outlining the plan of the exper-
ments was sent to about seventy-five farmers with a request for
their co-operation. Arrangements for sixty-one experiments
were completed about the middle of July. Five pounds of alfalfa
seed to be sown on a quarter acre plot was sent to each experi-
menter with the understanding that he would sow it according to
instructions and report the condition of the plot before winter
and again in April. The instructions for soil preparation and
seeding were in part as follows

“Any well drained piece of fallow or stubble ground will do
for the experiment. Prepare the ground as you would for a good
corn crop and do it as soon as possible. If the ground is at all
hard or inclined to break up cloddy, double disk it once or twice
before plowing, and again right after.. Go over the plat with a
harrow at intervals often enough to keep a loose mulch on top
to preserve moisture for seeding. It will be necessary to be very
careful in preparing the ground at this season of the year in or-
der to get a sufficiently moist seed-bed. Sow all the alfalfa seed
we shall send you on a quarter acre plat, as soon after the first
of August as the moisture conditions will permit. In northern
sections the seeding should in no case be delayed later than
August 10, and in southern sections not later than August 25.
' Cover the seed with a smoothing harrow.

The tests reported were conducted on 57 different farms lo-
cated in 42 different counties.

A report covering a list of questions concerning the soil,
time of seeding, stand secured, whether conditions, presence of
root nodules, amount of fall growth and general thriftiness of the
plat was secured in November, .and another report concerning
winter-killing and spring condition was secured in the latter part
of April. A summary of 57 such reports, covering the principal
points of interest, is presented herewith:

246 Illinois State Dairymen’s Association.

Analysis of the Reports.

In studying the reports herein presented, it must be remem-
bered that the experiments covered a period of only one year, and
that, therefore, too much dependence should not be placed upon
them. Both the conditions and the results varied very widely,
and it is not safe to draw hasty conclusions. Both good and poor |
results were secured under almost every combination of condi-
tions, except where standing water and ice existed; what one ex-
pevimeter found to be a good thing to do another found to be
useless, and all through the series we find many apparent contra-
dictions. Just what it is that makes the difference between suc-
cess and failure can hardly be determined from these reports, and
it is quite evident that we shall have to look further for the real
causes that produce failure. Except in the case of drouth, weeds
and standing water, it does not matter which one we take of the
factors on which reports were received, we find that where one
man failed another succeeded It may be safe, however, to con-
clude that since so many succeeded, the late summer seeding in
itself cannot be held responsible for the failures to any great ex-
tent. This is further borne out by the facts that the amount of
fall growth made does not appear to bear any relation to the
condition. of the crop in the spring, and that while much winter-
killing occurred in one place there was none in the next, although
the two cases appear to be quite similar.

Concerning the time of seeding, the reports show that good
results were secured with various dates of seeding all through the
month of August. Of three seedings made in early September,
two gave fair results and one poor. Out of 38 plots sown be-
tween August 7 and 15, thirty-four (90 per cent) gave satisfac-
tory fall growth, and nineteen (56 per cent) of these were in good
or fair condition at the end of April this spring. Of the 19 plots
sown later than August 15, twelve (63 per cent) gave satisfac-
tory fall growth, and ten (83 per cent) of these were in good or
fair condition at the end of April this spring. ‘These data indicate
that the date limit for successful seeding has scarcely been
reached in these experiments, and it seems fair to conclude that |
with reasonable soil and weather conditions it would be safe to
delay the sowing of alfalfa as late as the middle of August, at
least, especially when we remember that in the fall of 1906 the
growing period was considerably curtailed by the heavy frosts in
the early part of October. Sowing about the middle of August

Thirty-fourth Annual Convention. 247

would give from four to six weeks’ time during which to prepare
the seed-bed in cases where it is desired to sow alfalfa after small
grain or other early harvested crops, and ordinarily it will be pos-
sible to do it satisfactorily in this time in spite of considerable dry
weather which often occurs at this time of the year.

Concerning the weather conditions it may be said that the
late summer and fall weather was on the whole a little better than
usual as regards moisture supply, but there were some important
exceptions, as may be seen in the column of remarks. (The bulle-
tin containing this report gives reports from 57 farmers on fall
and spring conditions of alfalfa sown in late summer 1906.) As
regards the length of the fall growing period, the conditions were
unfavorable all over the state and growth was checked consid-
erably earlier than usual on account of the severe frosts in the
eatly part of October. The winter and early spring were unusu-
ally severe, and judging from the effect on clover, caused con-
siderably more damage than would have been the case under
ordinary conditions.

Of the fifty-seven reports received, thirty (53 per cent) state
that the fall weather was, on the whole, favorable. In the other
cases (47 per cent) the fall weather was more or less unfavorable
at one time or another. Of the forty-four (77 per cent) who
report good stands, sixteen (36 per cent) say the fall weather was
rather too dry, and in five cases very dry. Of the nine (16 per
cent) who report medium stands, four (44 per cent) say the
weather was too dry, two had good weather, two do not state,
and the other sowed the alfalfa too thin. The four (7 per cent)
who report poor stands also report very dry weather. One of
these also reports sowing in standing corn.

Of the thirteen who report deterioration in the stand during
the fall, six attribute it to dry weather, two to weeds and dry
weather combined, one to sowing in corn, one to grasshoppers,
one to a severe storm and two give no particular reason for de-
terioration.

While dry weather is held responsible for the majority of
the failures to get a good stand or satisfactory fall growth, it
appears that in a number o fcases good results were secured under
very dry weather conditions.

Concerning winter-killing, the reports do not show any re-
lation between the date of seeding and the amount of winter-

_ _ Illinois State Dairymen’s Association.

killing. There was fully as much winter-killing among the plots
sown in the early part of August as among those sown around the
1st of September. The proportion of winter-killing, however,

was alarmingly large and it appears that the winter and early

spring weather are very important factors. It must be remem-
bered in this connection that the past season was very unusually
severe and that ordinarily very much less damage might be ex-
pected.

Out of fifty-two experimenters who reported on the spring
condition, twenty-three (44 per cent) reported less than ten per
cent of damage by winter killing; eleven (21 per cent) reported
from ten to thirty per cent of damage, in two of which cases the
damage was largely due to standing water and ice. Out of 38
plots on clay and clay loam soils reported in spring, eleven (29
per cent) showed no appreciable winter-killing, twenty-four (63
per cent) showed less than thirty per cent, and fourteen (34 per
cent) showed over thirty per cent of winter-killing. Of 14 plots
on sandy and sandy or gravelly loam soils reported in spring, six
(43 per cent) showed no appreciable winter-killing, ten (71 per
cent) showed less than thirty per cent, and four (29 per cent)
showed over thirty per cent of winter-killing. It will be seen
from this that while there was more or less winter-killing on all
types of soils, there was relatively less on the lighter soil. The
difference, however, is not very great, and some of the heaviest —
clay soils gave quite satisfactory results.

Concerning the effect of type of soil on the initial stand se-
cured, the reports show that 13 pure clays all gave good or fair
stands, 38 clay and clay loam soils gave twenty-eight (74 per
cent) good or fair stands, and 15 sandy or sandy loam soils gave
fourteen (98 per cent) good or fair stands.

The preceding crop had no appreciable effect upon the results
secured, except in the case of standing corn. In 3 cases of sowing
in standing corn, one gave a good stand, but it dwindled away
and the failure was attributed to dry weather and excessive shad-
ing by the corn; one gave satisfactory results, and the other gave
a poor stand, and that dwindled away on account of dry weather.

Concerning the effect of special fertilization, the reports show
that in 12 cases where manure was used, five were in good condi-
tion in spring’, six fair, and one was in poor condition. One plot
where commercial fertilizer alone was used was in good condition

*

Thirty-fourth Annual Convention. ae)

in spring. In 39 cases where no special fertilization was given,
six were in good condition in spring, thirteen fair, and eighteen
were in poor condition. ‘This shows that special fertilization may
be of considerable value in securing satisfactory results.

Concerning trouble with weeds the reports show that out of
the 56 who reported, forty (71 per cent) had no trouble with
weeds, fifteen (27 per cent) reported a little trouble, and one re-
ported considerable damage to stand from weeds.

Out of fifty-one who answered the question concerning the
presence of root nodules, twenty-one (41 per cent) reported that
none could be found, twenty-four (47 per cent) reported some,
and six (12 per cent) reported nodules present in considerable
numbers. Special inoculation was tried by four of the experi-
menters. In one case there were no nodules found. In two cases
nodules were found on both inoculated and uninoculated areas.
In the fourth case all the seed was inoculated and plenty of
nodules were found. ‘These observations indicate that some spec-
ial form of inoculation is probably necessary in practically one-
half of the cases where alfalfa is first introduced.

The experiments of the Station will be continued this year,
with some additions and variations. Full particulars-concerning
co-operative experiments will be furnished upon application.

I1.—Suggestions for Beginners in Alfalfa Culture.

The results of our experiments in alfalfa culture up to the
present time do not warrant us in making many very definite
statements concerning the conditions necessary and _ the _ best
methods of procedure in order to establish a satisfactory field of
alfalfa. Of a few things, however, we are absolutely sure. One
of these is that the land for alfalfa must be thoroughly drained,
either naturally or artificially, and that all lands which are sub-
ject to overflow, or are liable to have standing water of any kind
upon them at any time, are absolutely unfit for alfalfa. It has
been demonstrated time and again that alfalfa cannot exist in the
presence of standing water on or near the surface of the ground.
The usual water level in the soil should not be higher than four
feet below the surface, and on the heavier types of soils good
drainage must be provided for all surplus rain water.

Soil and Fertilization.
There is a great deal of substantial evidence that goes to
show that almost any type of soil, from heavy clays to sandy and

250 Illinois State Dairymen’s Association.

gravelly loams, will give satisfactory results with alfalfa if the
drainage is good and the soil is otherwise in good crop producing
condition.

Many people make the fatal mistake of expecting alfalfa to
do well on soils that are not fit to properly produce any kind of
a crop. Due consideration must be given to the fact that alfalfa
requires large amounts of plant food. After it is thoroughly
established and properly inoculated with its nitrogen gathering
bacteria, alfalfa will supply itself with nitrogen from the air, but
all mineral food elements must come from the soil, and as the
crop is naturally a large producer, large quantities are required.
Only soils that are in good crop producing condition should be
used for alfalfa.

Wherever some special fertilization is desired to hasten de-
velopment, stable manure is one of the best things that can be
used. Numerous experiments and the experience of many farm-
ers have shown that stable’ manure not only helps to insure a
good stand and strong growth, but that it also greatly facilitates
the inoculating process, and often special inoculation is not neces-
sary where manure is used. From five to ten tons per acre should
be applied, according to the quantity available and the probable
needs of the soil. Concerning methods of applying manure, the
bulk of the evidence is in favor of plowing it under, although
well rotted manure may be advantageously disked into the sur-
face. When sufficient manure is not to be had and a commercial
fertilizer is to be used, a mixture containing 1 to 2 per cent of
nitrogen, 6 to 8 per cent of phosphoric acid, and 6 to 8 per cent
of potash, applied at the rate of three or four hundred pounds
per acre, will probably give the best results.

Concerning the use of lime for alfalfa on Indiana soils, we
have not yet secured sufficient data to warrant us in making any
definite recommendations. In the experiments with alfalfa on
the University Farm lime has been applied at different times
without any apparent effect. In other sections of the state, we
have been able to learn of but few cases where lime has been
used for alfalfa, and in none of these has it shown any important
effect.

The most satisfactory way to test the need of a soil for lime
is to make a small trial application in a representative portion of
the field under suspicion and watch the results. Applications of

Thirty-fourth Annual Convention. 251

lime should generally be made several months before the seed is
sown. <A good practice for spring seeding is to plow the lime
under the fall before. With our present knowledge we would
recommend the use of about a ton per acre of air slaked lime.
Cheap lime for this purpose can be secured from almost any lime
kiln, as there is always more or less waste in the form of screen-
ings that cannot be sold as quick lime. Some kiln operators will
furnish this waste lime for the cost of loading it. For use on the
soil this material is as valuable as anything that can be secured,
and when compared with ground limestone it is worth practically
twice as much, since it furnishes practically double the amount of
actual lime.

Soil Preparation and Seeding.

Alfalfa cannot be successfully established on ground that 1s
infested with weed seeds. This is another of the things of which
we are absolutely sure. Young alfalfa is very sensitive to the
presence of weeds, and there are very few cases where it will not
be crowded down and out sooner or later if weeds are permitted
to grow, and they surely will grow if there are any live seeds
near the surface of the ground. Trouble with weeds, especially
in spring’ seeding, has been the most potent cause of failure to
secure satisfactory results with alfalfa in Indiana. Few people
realize how full of weed seeds the ground really is, even where
_ careful cultivation has been the rule. A corn field, for example,
may be perfectly free of weeds in the fall after a season of care-
ful cultivation, but next spring, when the ground is either plowed
or deeply stirred up to properly prepare it for the next crop, a
fresh lot of weed seeds is brought near the surface. With most
crops these might not be particularly noticed, but if alfalfa is
sown they are bound to get in its way. The common Foxtail is
by far the mest troublesome weed that we have to deal with in
this connection. A number of other grasslike weeds, such as
“crab grass” and “tickle grass,’ are also frequently heard of as
troublesome to young alfalfa. There is only one way to escape
from trouble of this kind, and that is by destroying the weeds
before sowing the alfalfa. This may be done at any time during
the spring or summer by harrowing the ground every week or
ten days for a period of a month or six weeks after it has been
plowed and otherwise fully prepared for the alfalfa. A longer
period of time is necessary for this weed killing process in the

252 illinois State Dairymen’s Association.

spring than later in the season, because germination is slower in
the colder soil, and the weed seeds must be thoroughly sprouted
before harrowing will destroy them.

A few years ago most of our people who pretended to know
anything about alfalfa seeding, recommended the use of a nurse
crop to keep down weeds, but many recent experiences have
shown that the nurse crop idea is wrong. ‘The nurse crop is more
or less of a weed in itself, and both weeds and nurse crop must
be avoided by a period of clean culture before sowing the alfalfa.
3 At present we feel safest in recornmending that soil prepara-
tion for alfalfa seeding be begun in the spring of the year rather
than in midsummer, because of the greater certainty of securing
the right kind of a seed-bed at that time. If the soil is one of the
heavier types, it should be double disked (lapping one-half) be-
fore plowing. If the ground has been fall plowed it may be
prepared in spring by thorough disking. After thorough prepara-
tion, however accomplished, the seed-bed must be harrowed at
least three or four times at intervals of about ten days, to sprout
and kill weed seeds, until some time in June or July, according
to the character of the season. The alfalfa seed should then be
sown alone at the rate of twenty pounds per acre. It may be
broadcasted and lightly covered with a smoothing harrow, or it
may be drilled with a wheat drill, if the drill is of a kind that
can be adjusted to sow the desired amount of seed and set to
cover the seed at a reasonable depth. In a loose soil and a dry
season the seed may be covered deeper than in a heavy soil and
a wet season. Ordinarily covering an inch deep will be satisfac- _
tory.

While the method described above gives the greatest assur-
ance of success, the experiments herein reported, and a few ex-
periments and observations in previous years, indicate that it is
possible to get a satisfactory stand of alfalfa on ground that is
not prepared for sowing until after wheat, clover or other early
harvested crop has been removed from the ground, especially
with favorable summer and fall weather. ‘The greatest objection
to this practice lies in the fact that there may not be sufficient
moisture to properly prepare the ground and get a sufficient fall
erowth to thoroughly establish the plants. It seems, however,
that wherever it is important to avoid the loss of a year’s crop,
and where the soil is in good condition, this method may be em-

|

Thirty-fourth Annual Convention. 253

ployed with reasonable chances of success. One point must
always be kept in mind, no matter which method is employed, and

that is that sufficient time and labor must be given to soil prep-
aration to rid the surface of all weed seeds.

In counting the cost of establishing an alfalfa field, we should
always take into account the fact that this one soil preparation

‘and seeding, if properly accomplished, will be good for many

years. If the soil is in poor condition and the stand imperfect,
there will be just so much of a loss every year that the crop occu-
pies the ground. Alfalfa should always be put in a place where
it can be left for at least five or six years. It does not attain its

best development until about three years old, and it may be kept

in good condition almost indefinitely .

Inoculation.

Concerning soil inoculation for alfalfa, we can only say at
the present time that it seems to be necessary in about half of the
cases where the crop is first introduced. It is quite probable that
the spread of alfalfa culture in the state is already having some
effect in lessening the need of artificial inoculation. The experi-
ments reported in this bulletin show that in many cases nodules
developed without special inoculation, and many similar cases
have come to our notice in the last two years. It has often been
observed that where manure is applied the need of especial inocu-

lation may be avoided. ‘The so-called pure cultures of bacteria

for inoculation have not produced noticeable results in a single
instance where we have tried them.

Wherever inoculation is considered necessary, we would ad-
vise the use of soil from a good alfalfa field where the bacteria
are known to exist. At least one or two hundred pounds of clean
soil should be used per acre, and if at all possible it should be in-
corporated with the seed. | ;

The Experiment Station has neither soil nor other inoculat-
ing material for sale.

Clipping.

The information we have concerning the clipping of alfalfa
during the first season is too contradictory to permit of making
any general rule. It seems, however, that clipping has sometimes
been overdone and that young alfalfa should rather be allowed
to grow undisturbed so long as it is doing well and does not
bloom. With early seeding, one clipping in the latter part of

254 Illinois State Dairymen’s Association.

August will generally be advisable. Otherwise clipping should
only be practiced when the growth seems checked, or the tops of
the plants turn yellow. If not too heavy the cut materially should
be left on the ground to act as a mulch. All growth after the
middle of September should be allowed to die down naturally for
protection to the roots over winter.

Cutting for Hay.

When alfalfa is used for hay-making it should be mowed
whenever about one-tenth of it has come into bloom, regardless
of size. In ordinary seasons this will be about the end of May,
the first of July and the early part of August, and a good field
will often yield four cuttings.

The general treatment in curing the hay is the same as that
for clover, but great care must be exercised in handling it to
avoid breaking off and losing the leaves, which dry quickly and
are then very brittle.

Pasturing.

Alfalfa should never be pastured the first season, and in
many cases it will be best to use it for mowing during the second
season,.1n order that it may become thoroughly established before
animals are allowed to tramp over it. It should never be pastured
closely, as close pasturing injures the crowns of the plants.
Horses and sheep are more likely to do damage in this way than

are cattle or hogs. Alfalfa makes excellent pasture for all kinds —

of live stock, and it is especially desirable for hogs during hot
weather. Wiaith cattle and sheep care must be exercised to avoid
bloating. At first the animals should be turned in for only a short
time each day until they become accustomed to it, and when the
alfalfa is wet, as after a rain, there is still greater need of care.
It is wise to be a little more careful than with clover.

Additional Notes.

Alfalfa is used to feed all kinds of farm live stock, from
chickens to horses.

It will yield from 3 to 6 tons of excellent hay per acre per
season, according to the fertility of the soil.

It is rich 1n flesh forming nutrients and is excellent for feed-
ing with corn or other starchy foods.

It is more digestible than red clover and is not far behind
wheat bran in feeding value.

\

Thirty-fourth Annual Convention. 255

It is an excellent soil renovator, gathering nitrogen from the
air, opening up the soil and bringing large quantities of mineral
food from the subsoil.

The little information that we have upon the subject indi-
cates that alfalfa should not be used as a seed crop in Indiana,
except perhaps in the last season before plowing it up. Seed pro-
duction weakens the plants and reduces the stand, and the seed
crop produced will seldom be a profitable one.

COWPEA EXPERIMENTS.

By C. L. Newman, Arkansas Experiment Station.

Cowpeas are being grown considerably in Illinois, particu-
larly in the southern part, and their cultivation as a forage rich
in protein is being urged by the University of Illinois. In view
of this fact we are giving the following bulletin:

Since the publication of Bulletin No. 70 (Cowpea E.xperi-
ments, letters have been received from eighteen states and two
territories making inquiries concerning this important crop. A
‘majority of these letters of inquiry related to varieties and
sources from which seed may be procured. It is probable that 40
per cent of the letters from this State reaching the office of the
Agriculturist since Bulletin No. 70 was mailed, have sought in-
formation of one kind or another relating to cowpeas. A review
of these letters of inquiry gives a good idea of the nature of the
information sought by the farmers of the State. The object of
the Bulletin is, as far as possible, to supply this information, and
in addition to report such experiments as have matured or that
are deemed advisable to publish at the present time.

In 1902 more than 350 plots were grown on the Station
grounds, and 54 of these were planted in spots, selections and
crosses, some of which are quite promising.

Rainfall from 1898 to 1902, Inclusive.

The cowpea seems to be less affected by either drouth or ex-
cessive rainfall than any other crop grown at the Experimental
Station. In fact, the effects of excess of rain has invariably
caused a decrease in the yield of grain and a deficient rainfall a
marked increase in grain. The following table gives the rainfall
for five years, omitting November and December of each year,
and the average yield per acre of shelled peas and of hay:

ee Illinois State Dairymen’s Association.

Month 1898 1899 19090 1901 1902

EUINTELIEVA er ne a ONCOL ay Gade iba Me Una a 4.62 3.34 1.35 1.05 1.01
1 Me Ob i 512 1 ea i GTM SNC EEN MON UA USM 0.73 1.13 2.75 1.16 1.81
INN AR@ ME ert Se MUN Gc 2 tet gee UR ate 15.07 2h 1.04 3.88 5.10
VAN OL NU WADE TS MRE AS DORVAL EAN) ANNU NUM POTS ah 3.93 PATE Ti 3.39 4.32 3.70
SEE ats RA NRG SE SA AN GS aaah y ba ena ARUN MS LAGI: 10.42 7.56 4.26 1.26 4.33
ATTRA Ee EUAN NOUN) NCA Ri nee RAO 5.69 3.59 3.94 1.89 6.52
bd Dien, uN NUL ECE Earn RCA AL RE AA 7.10 1.40) i x22 1.50 0.37
VASES Ee FUN date MEE hee MCh Cae? Guide ty ae es Pll 4.80 1.97 4.14 3.95 5.19
NeDtem beri acnuod sn Saki BT eal ie 4.53 0.78 4.98 0.50 4.29
OGTODET Te AAT ea ali i ee Tn 5.34 6.57 4.64 2.64 4.84
OCA SPARRO ALR UT ede Mays Ma Rey 62.23. 36.32) 32:60) 22s GAG
1898 1899 1900 1901 1902

Hay per acre in pounds .......... 3,268 3,054 | 2781 a 8a neeOse
Peas per acre in bushels ......... 2:0 ef 21.5 28.4 13.4

An inspection of the above table will show that the yield of
peas was greatest in 1900 and 1901, the two years with the least
rain, and that in 1898, 1899 and 1902, the years of greatest rain-
fall gave the lowest yields, and very near one-half that of 1900
and 1901. Several correspondents have reported the same ob-
servation. ‘The table containing the yields of peas and hay
embraces the average yields of ten varieties that have been grown
for the five years named, and the results are construed as con-
clusive evidence of the value of the cowpea as a drouth resistant
crop. The highest average yield of hay was also recorded on the
year of least rainfall. The yield of hay is, however, less affected
by rainfall than the yield of peas. It is probable that this falling
off in the yield of peas is duue to a large extent to mildew, a dis-
ease to which the cowpea is to a high degree susceptible in damp
weather. In 1901, when the rainfall was most deficient, there
was but slight damage done by this disease. In 1902, when the
rains of August, September and October were accompanied by
an unusual amount of cloudy weather, mildew was prevalent to

a great extent, and many of the pea blossoms fell off before they —

opened. With some varieties it was estimated that fully nine-
tenths of the blossoms failed to set pods, while some pods that
formed were destroyed by mildew before they reached maturity.

Preparation of Soil and Planting.

It is usually the custom in many sections of the South to give
very sorry preparation to soil intended for cowpeas. The writer’s
experience seems to lead to the conclusion that the cowpea will
respond as profitably to good preparation as will corn, cotton or
potatoes, and cultivation has been profitable in proportion to its

Prize Winners in Their Breeds.

cat

Thirty-fourth Annual Convention. 257

thoroughness and frequency, usually resulting in 50 per cent in-
crease in the yield of peas and a profitable 1 increase in hay. Culti-
vation before the plants blossom is of far greater benefit than
later.

Until the last few years the great bulk of the pea crop was
planted in corn and usually between the rows and after the last
cultivation. Some were planted earlier in the corn rows and cov-
ered with the hoe when the corn was hoed the last time, one man
being able to plant from one to three acres per day, the area
planted depending upon the weediness of the corn field at the time
of planting.

This plan of planting cowpeas in corn cannot be too highy
recommended, the cowpea crop not infrequently being equal to
from one-half to the full value of the corn crop (see Bulletin No.
70, p. 104), while the cost of the crop of peas thus grown need
not be greater than the cost of the seed and the cost of planting
them, all of which should not exceed one dollar per acre. Cow-
peas sown in corn should be grazed, after the corn has been har-
vested, first by hogs, and later by horses, cattle or sheep. This
plan saves the cost of cutting, curing (often a risky undertaking),
and housing the hay, and the subsequent labor of handling in
feeding, while practically all the fertilizing value of the vines,
except that utilized by the animal in its increase of weight, re-
_ mains on the soil for the benefit of the next crop and the perma-
nent improvement of the land. (See Bulletins Nos. 58, 62, 66
and 68.)

As the value of the cowpea becomes appreciated it is found
that it is readily adjustable to any system of rotation, and in 1902
the area sown in Arkansas was commensurate with the available
supply of seed, notwithstanding the fact that the price of seed was
higher than ever before.

In the southern portions of the State cowpeas may be planted
from the first of April to the middle or latter part of August. In
the northern part of the State they can rarely be planted before
the first of May or later than the middle of August. This gives in
the southern portions of the State four and a half months open to
planting and three and a half in the northern portion. ‘Thus the
cowpea may follow the crops that mature in the spring or early
summer, may precede those that are sown in the fall, and may be
sown with or in several crops that occupy the soil from April or

258 Illinois State Dairymen's Association.

May, until August, September or October. If planting is done
after July 1, due consideration must be given the variety planted,
since the period of ripening varies between 60 and 200 days in
different varieties. Some varieties have repeatedly failed to pro-
duce seed at Fayetteville when planted early in May or later. For
late planting the following varieties may be depended upon in the
order named: New Ear, Warren’s New Hybrid, Warren’s Extra
Early, Old Mans, Extra Early Black Eye and Whippoorwill.

Cowpeas are now to an extent greater than ever before
planted as a main crop, or second crop, for either shelled peas, hay,
pasturage, cover crop, or fertilizer, or for two or three of the
above purposes. Planted at whatever time, thorough preparation
is insisted upon. The soil should be well broken and harrowed
until well fined. If rolled and an additional harrowing be given
the results will be all the better. The most convenient and at the
same time most profitable place in rotation that may be given the
cowpea is as a second crop following wheat, oats, rye, barley,
Irish potatoes, crimson clover, vetch, truck crops, or any crop that
is harvested in May, June or July. If early varieties are then
planted they may be harvested or pastured in time to seed the
same land to any of the above crops (except Irish potatoes), while
for the second crop of Irish potatoes an early variety of cowpeas

sown in May or not later than the middle of June, affords the

best preparation for planting the potatoes early in August. In
such a case the peas should be converted into hay, and the ground
immediately prepared for the second crop potatoes. In addition
to the value of the grain and hay secured from cowpeas grown

after grain harvested in the spring and before grain seeded in the

fall, there is an increase in the value of the subsequent crop of
grain not greater than the cost of the crop of cowpeas. (See Bul-
letins Nos. 62 and 66.)

Of the various methods employed in planting cowpeas for
grain, none have given so good results as planting with ordinary
corn planters and in rows from 2% to 3% feet apart, 3 feet being
preferred. For hay, the grain drill, with every other tube plugged,
has been the most economical of seed and time, and leaves the sur-
face of the soil in best condition for harvesting with the mower.
All but two or three of the tubes of the grain drill may be pluggea,
thus planting two or three rows at once, and the planting done
more rapidly than with a single row corn planter. Thus planted,

slat abt il iS EEE A) RENEE 5 Sa agli

;
3
V

Thirty-fourth Annual Convention. 259

the cultivation may be done either with double shovel, heel sweep
or cultivator. In the southern portion of the State, where corn
rows are at times five feet apart, it is preferable to plant the peas
with corn planter, half way between the rows of corn after the
next to the last cultivation, since the space between the rows of
corn and peas will admit of cultivation after the peas have begun
to grow. It is not advisable to plant the climbing varieties in
corn if the land is rich, since the dense growth of pea vines will
overrun, interfere with gathering and possibly injure the corn.
On such land the bunch varieties should be planted. Cowpeas
may also be planted between rows of sorghum as suggested for
corn. If the sorghum is planted early and early maturing varie-
ties of cowpeas seeded when the sorghum is given the last cultiva-
tion, the cowpeas will make a profitable growth after the sorghum
is harvested in September.

The depth to which cowpeas should be planted varies with
the season of the year and the condition of the soil as regards
moisture. A large majority of the varieties of cowpeas will rot
in the ground if planted before the soil has become warm in the
spring and the early plantings should be as shallow as possible if
the soil has in it sufficient moisture to sprout them. As the
season advances they should be planted deeper, but not deeper
than three inches. If a hard, baking rain should fall after the
- seed are planted and before they have come up, the soil should be
stirred, preferably with a weeder or harrow. After comparing
many tests of drilled and broadcasted cowpeas the practice of
broadcasting has been abandoned, except in special cases. Drilled
cowpeas have always produced more grain than broadcasted, and
more hay, except in abnormally wet seasons. One-fifth or one-
fourth of a bushel of seed drilled has usually given a heavier yield
of vines and from two to five times as many bushels of peas per
acre aS any amount of seed sown up to three bushels per acre
broadcast. In 1900, one peck of Whippoorwill peas gave 3314
pounds of hay and 31.4 bushels of peas per acre, while 8 pecks of
seed gave only 1747 pounds of hay and 16.4 bushels of peas. The
two plots were treated alike in every respect, excepting the
quantity of seed sown, and no difference could be detected in the
fertility of the two plots. (See pp. 100 and 101, Bulletin No. 70.)
In 1901, 12.5 pounds of seed per acre yielded 2675 pounds of hay
per acre and 36.17 bushels of peas per acre, while 100 pounds of

260 Illinois State Dairymen’s Association.

seed under identical circumstances gave only 2275 pounds of hay
and 19.66 bushels of peas per acre. There was not only a waste
of seed in both years’ trials, but the large quantity gave a reduced
yield equal in some cases to very near half that produced by the
smaller quantity of seed. In these two tests the larger quantity
of seed was eight times greater than the smaller.

Cultivation.

In the Southern States cowpeas usually produce profitable
crops upon the poorest soil and with the most indifferent cultiva-
tion or none at all. This fact has led many growers to neglect
their cultivation, and the prevailing custom of sowing broadcast
usually prohibits it. In the cotton section a person cannot go
further in expressing the extremest degree of a soil’s infertility
than by saying “‘it is too poor to grow cowpeas.” ‘That they will
grow in any soil, and with so little care and attention emphasizes
the value of this crop, and at the same time interferes with its
being given the cultural attention it deserves. While good prep-
aration is half the battle in the culture of any crop, a large portion
of its benefits is lost if not supplemented by cultivation, if the
nature of the crop admits of it. In a number of tests on the Sta-
tion grounds, cultivation has never failed to give a profitable in-
crease in the yield of hay, while the increase in the yield of peas
has invariably exceeded 50 per cent, and in several cases been
more than 100 per cent greater than secured from uncultivated
areas. The best and the most economical cultivation, while the
crop is in its early stages of growth, is secured by the use of the
weeder. This valuable implement must be used when the weeds
are quite young, or it will not destroy them. It is to prevent the
growth of weeds rather than destroy them after they have gained
headway. The destruction of weeds is but a secondary object of
cultivation. The greatest benefits are in the improvement of the
physical condition of the soil, encouraging aeration, nitrification
and the conservation of moisture. The weeder accomplishes
these if its use is begun early and repeated frequently. ‘The heel-
sweep, the double-shovel and the cultivator are among the best
tools for cultivating drilled cowpeas. ‘The weeder may be used to
advantage on both broadcast and drilled peas from the time they
are planted until the fourth or sixth week of their growth, when
cultivation should cease with those broadcasted, but continued by
the use of the heel-sweep, cultivator or double-shovel in the drills.

Thirty-fourth Annual Convention. - ao

When proper rotation and cultivation are practiced in the culture
of cow-peas, there are but few weeds to contend with. The cow-
pea, in common with other leguminous plants, possesses the power
ef utilizing atmospheric nitrogen in its growth. ‘The stirring of
the soil by cultivation encourages the circulation of soil air and
presents conditions more favorable for the development of nitrify-
ing organisms without detracting from the more apparent benefits
of cultivation.

Fertilizing Cowpeas.

On account of the fertilizing value of the cowpea and the
fact that it gives proportionately better returns from poor soil
than probably any other crop, it is usually considered unprofitable
to apply to it either commercial fertilizers or other manures. That
the affects of nitrogen, phosphoric acid and potash alone and in
combination might be noted, several plots of Whippoorwill peas
were sown upon light sandy soil in May, 1900, and the yield of
peas and hay determined. The soil was occupied by rye from
September, 1899, to April, 1900, and the rye was plowed in three
weeks béfore the peas were drilled in 314-foot rows. Frequent
shallow cultivation was given until the vines interfered with the
passage of the cultivator between the rows. The following
table gives the result:

1901 1902
© a) as
Shree OP ie te
2 wat oS8 tt <f .
= Description of Plot. i) o S 5 yo | CO 3 ae
Cb) < mo? oO Oo 0
: Helga gach ish al relate a <
S so Oh S 3 8 So
MO A, Aa Ay OA, Ay D
ee OMeN MATTIE Fs ayers eae vec oe le 27.5 2341 21.1 2462
2 50 pounds Muriate of Potash ......... 31.4 2689 25.6 2977
3 200 pounds Acid Phosphate .......... Oona 3140 O2e 3269
4 %5 pounds Nitrate of Soda ........... 25.9 2594 22.6 2552
5 50 pounds Muriate of Potash
200 pounds Acid Phosphate .......... 36.4 3784 34.7 3974
BONO MONA SW). sie S). epee Ave ales bie Secs 24.3 2481 22.6 2394
7 200 pounds Acid Phosphate
75 pounds Nitrate of Soda ........... 30.4 3705 35.1 4009
8 75 pounds Nitrate of Soda
50 pounds Muriate of Potash ......... 31.6 3441 29.4 3842
STG TUES TANGENT ee Te 27.8 2224 19.4 2261
10 50 pounds Muriate of Potash
200 pounds Acid Phosphate .......... 35.9 3878 26.6 4288

75 pounds Nitrate of Soda

262 Illinois State Dairymen’s Association.

These fertilizer tests very clearly indicate that applications
of nitrogen do not benefit the cowpeas on the Station soil.
The three unfertilized plots produced .68 of a bushel more of
peas than the nitrate of soda plot (No. 4), and the nitrate of
soda only added 245 pounds of hay to the yield as compared with
no manure. Wherever phosphoric acid or potash were used,
whether in combination or alone, there was quite a substantial
“increase in both pea and hay. Phosphore acid logss a0.
creased the yield of peas and hay 26.2 and 21.0 per cent over
nitrate of soda (Plot 4).; and muriate of potash (Plot 2) gave
21.2 per cent increase in peas, but only 3.1 per cent increase in
hay over nitrate of soda (Plot 4). Phosphoric acid and muriate
of potash combined gave 40.5 per cent increase in peas and 45.8 |
per cent increase in hay over nitrate of soda. Muriate of potash
and phosphoric acid combined gave a few more peas and a few
less vines than where nitrate of soda was added to these two
fertilizers.

For two or three weeks after the peas had germinated the
plots to which nitrate of soda had been applied appeared to have
a deeper color, and to be in more vigorous growth, than any of
the plots not receiving nitrate of soda. After the third week
it was evident that the plots with mineral fertilizers were in more
vigorous growth, and the difference in their favor was marked
throughout the remainder of the season. The young pea plants
utilized the nitrogen of the readily soluble nitrate of soda before
the development of the nitro-gathering tubercles, and, their
early growth was thus stimulated, but not to an extent to show
in the final yield except in a very slight increase in vines, which
was not sufficient to compensate for the cost of the nitrate of
soda applied. If cowpeas are to be used for the purpose of
restoring impoverished lands the application of phosphoric acid
and potash would usually result in profitable returns from the
cowpeas and always to the crop following the cowpeas. The
application of phosphoric acid and potash to a crop of cowpeas
grown for fertilizing a truck crop that is to follow cowpeas will
probably give better returns than when the application of the
mineral fertilizers is made directly to the crop it 1s intended for.

The Fertilizing Value of Cowpeas.
In the South cowpeas are grown for four purposes: Grain,
hay, pasture and fertilizer. Usually the first three are primary

Thirty-fourth Annual Convention. 263

or immediate objects and results of their culture, and the last
secondary or incidental. Grown for whatever purpose, they
reward the planter by increasing the productive capacity of his
soil, and are fertilizers wherever and whenever grown in appro-
priate rotation. ‘Throughout the civilized world legumes are
grown for the purpose of increasing the fertility of soils. These
legumes are usually slow to develop, and as a rule occupy the
soil one or more years before the greatest good results. They
must be sown in early spring or in the fall, and are not so well
adjusted to the requirements of southern systems of rotation,
and are particularly unsuited for rapid rotation with grain
crops. The cowpea possesses all the good qualities of these
other legumes to a maximum degree and develops them in a
minimum of time. With the exception of the velvet bean, the
cowpea is of more rapid growth than other cultivated legumes,
and assimilates the greatest amount of plant food in the shortest
time. This apparent superiority of the velvet bean does not
hold in practice, since it does not mature seed in this State in
sufficient quantity to avoid the purchase of a new supply for. each
crop, and the tangled vines usually prohibit their being harvested
for hay or plowed into the soil in an acceptable manner.

Every cultivator of the soil should have for his chief aim
its permanent improvement. It costs no more to grow a crop
of wheat, corn or cotton on rich soil than on poor. The in-
creased yield above the cost of production is profit. If one acre
will produce twelve bushels of wheat at a cost of six bushels,
there remains a profit of six bushels per acre. If another acre
produces twenty-four bushels at the same cost there is a profit
of eighteen bushels, an increased profit of 300 per cent from
double) the yield Where is no one thing that the farmer
should keep more constantly in mind than the necessity of
increasing the fertility, or producing capacity of his land. Fo
the past four or five years the Experimental Station has carried
on a number of experiments for the purpose of determining the
fertilizing effects of cowpeas grown between successive crops of
oats, wheat and other crops. In every instance when these
tests have been conducted on soil of moderate fertility for the
benefit of either oats or wheat, the profit derived from the crop
of cowpeas has been greater than the profit from the above-men-
tioned grains, notwithstanding that the oats and wheat have

264 Illinois State Dairymen’s Association.

yielded an average increase of a little more than 40 per cent |
induced by the cowpea. In one case a plot sown to cowpeas in
the spring produced $18 worth of hay and was followed by a
crop of oats valued at $18.50, making the returns from the acre
$36.50. Another plot of oats that had not followed cowpeas
yielded only $11.58 worth of oats. In the same length of time
the plot planted to cowpeas and oats yielded $36.50, while the
oats alone yielded only $11.58. This was an increase in value
of more than 300 per cent, and the soil was more fertile at the
end of the period than it was at the beginning. In another ccase
cowpeas grown just before a crop of wheat and cut for hay, pro-
duced $19.33 worth of hay and the pea stubble increased the
yield of the following crop of wheat 61 per cent. ‘The wheat —
was valued at $13.20, making a total of $32.53 against $8.08
worth of wheat grown on an adjacent plot and not preceded by
a crop of cowpeas. This represents a 400 per cent increase in the
- value of the products taken from the soil, due solely to the grow-
ing of one crop of cowpeas before the soil was seeded to wheat.
In this case the value of the cowpea hay was $6.13 more than the
value of the crop of wheat, notwithstanding an increase of 61
per cent in the yield of wheat from the fertilizing effects of the
cowpea stubble. These tests were made on a light sandy soil,
deficient in vegetable matter, and would ordinarily produce ten
or twelve bushels of wheat. This character of soil prevails
throughout the South. It responds promptly and profitably to
fertilization, and particularly is the response noticeable where
the fertilization is brought about by the application of bulky
vegetable materials of approved composition, such as leguminous
plants, stable manure and the like. Such materials not only give
better returns than are secured from the use of commercial fertil-
izers, but the effects are more lasting. ‘They increase the moist-
ure-holding and moisture-retaining properties of the soil,
improve its physical properties and present conditions more fav-
orable to nitrification. |

In 1889, a series of tests were inaugurated for the purpose
of determining the residual effects of the manural constituents
of cowpeas as compared with commercial fertilizer. These tests
were made with wheat, and the phosphoric acid, potash and.
nitrogen of the fertilizers were combined in the proportions

Thirty-fourth Annual Convention. 265

demanded by wheat. The four years’ results appear in the fol-
lowing table:

he
iS
un Pa
ie ys
cr Oo &
= (aD)
Car Pay
° Years Wheat was Harvested. _ i
6 Treatment of Plots. Bushels per acre. $3
a 1899 1900 1901 19022 EB &
1 Wheat following wheat five years ..... 10.8 10.4 9.9 10.2 41.3
2 Cowpeas each year after first crop .... 11.1 14.3 14.8 16.9 57.1
3 Cowpeas—whole plants plowed in in 1898 15.8 14.8 11.8 11.8 54.2
4 Cowpeas—stubble plowed in in 1898..... 15.8 12.2 10.1 10.9 49.0
5 100 tbs. nitrate of soda in fall of 1898.. 13.7 9.8 9.4 10.1 43.0
6 200 ibs. nitrate of soda in fall of 1898 14.0 102 9.5 10.3 44.0
7. 400 tbs. complete fertilizer in fall of 1898 14.9 11.6 10.4 10.8 47.7
8 600 tbs. complete fertilizer in fall of 1898 15.4 12.0 10.4 10.8 48.6
9 $800 ibs. complete fertilizer in fall of 1898 15.9 14.1 10.9 11.2 52.1
10 Cowpeas—while plant plowed in in
Pall Oe LEO Es Sn Aaa TEC eM a eo alas ays)
11 Cowpeas—stubble plowed in in fall of 1898 16.2 138.9 10.8 11.2 52.1
12 Wheat following wheat five years..... 10.4 108 £8.1 9.8 39.1
13 Cowpeas each year after first crop.... 10.6 149 153 17.6 58.4

In 1898 the whole area devoted to the above tests was in
wheat and in orchard grass the previous year. After the 1898
wheat crop was harvested the land was thoroughly broken and
rebroken three months later, and just before the 1899 crop was
sown in October, 1898. Plots 3, 4, 10 and 11 were sown to
Whippoorwill cowpeas immediately after the wheat crop of 1898
was harvested. All plots were plowed alike when prepared for
the cowpeas, and again plowed and prepared when the pea plots
were sown to wheat. The whole cowpea plant was plowed in
on plots 3 and 10, and only the stubble on plots 4 and 11. These
four plots were not again sown to cowpeas or fertilized. They
were plowed twice each year between the harvest of one crop
and the sowing of the next, which was true also of all of the
thirteen plots. After harvesting the wheat of 1899, plots 2 and
13 were sown to cowpeas and the vines mown for hay, only the
stubble being plowed in. ‘his sowing and harvesting of cow-
peas between crops of wheat was continued throughout the test
on plots 2 and 13. Plots 5-9, inclusive, received applications of
fertilizers designated only before the sowing of the 1899 crop.
No further care was given the soil of these plots between crops

266 Illinois State Dairymen’s Association.

of wheat except the plowing just after the harvesting of one crop
and just before the sowing of the next.

The crop of wheat harvested from plots 1, 2, 12, and 13
(which were not preceded by a crop of cowpeas) gave an aver-
age yield of 10.72 bushels of wheat per acre, while plots 2, 4,
10, and 11, that were preceded by cowpeas, produced 15.85
bushels of wheat per acre, an increase of a little more than 50
per cent induced by the cowpeas. ‘The fertilizer applied to plot
9 (800 pounds) cost $11.20 delivered at Fayetteville, yet this
heavy application caused an increased production of only .05 of
a bushel more than the average increase of plots 2, 4, 10, and
11, sown to cowpeas. Plot No. 11, fertilized with only the

]
:

stubble of cowpeas, produced .03 of a bushel more than plot 9,

to which was added 800 pounds of commercial fertilizer valued
ate pila 20)

These remarks have taken into consideration only the first —

year’s results which conform closely to those published in Bulle-
tin No. 62 of this Station. Plot No. 1 shows a decrease each
year from the first year’s yields, and plot No. 12 each year
after the second . These two plots must be used as stand-
ards for comparison, by which the measure of the good effects of
the commercial fertilizers and of the cowpeas may be determined.
The slight falling off in yield in 1901 is attributed to the decided
deficiency in precipitation for that year, and has no bearing upon
the fairness of the conclusions.

The average yield for the four years of plots (1 and 12)
upon which no fertilizers were used or cowpeas grown, was
10.05 bushels per acre. The whole cowpea plant plowed in
(plots 3. and 10) gave an average increased yield of 16.55
bushels per acre, and the stubble (plots 4 and 11) an increase of
10.45 bushels per acre for the four years. These increases re-
sulted from growing cowpeas but once, and before the first crop
of wheat was sown. Cowpeas planted between each crop of
wheat (but not before the first) gave an increase of 17.65
bushels per acre for the four years against an increase of
only 12 bushels from 800 pounds of fertilizer applied to the first
crop of wheat. ‘T‘wo hundred pounds of nitrate of soda applied
to the first of four successive crops gave a gross yield of only
one bushel more than 100 pounds. The average yield of the two
nitrate of soda plots gave only 3.4 bushels more in four years

Thurty-fourth Annual Convention. 267

than the yield of plots 1 and 12, receiving no manures, whi
the first year’s yields shows an increase of 6.5 bushels from the
nitrate of soda plots over plots 1 and 12. Comparing the plots
fertilized with nitrate of soda with plots 4 and 11, we have an
average yield of 2.15 bushels more from the stubble plots than
from the nitrate of soda plots for the first year, while the value
of the cowpea hay removed from the stubble plots was worth
approximately three times as much as the nitrate of soda cost.
The gross average yield of the stubble plot produced in the four
years 7 bushels of wheat more than the nitrate of soda plots.
This shows four items of profit derived from the stubble plots
as compared with the nitrate of soda plots:

First, the saving of the cost of nitrate; second, an increased
yield of 7 bushels of wheat; third, the value of hay cut from the
stubble, and fourth, the 16 per cent increase in fertility of the
land. After cutting the cowpea hay between the crops of wheat
(plots 2 and 13) there remained in the soil an increase in fertil-
ity sufficient to produce in four years 17.55 bushels more wheat
than was grown on plots 1 and 12, where wheat followed wheat
for four years without cowpeas between, thus giving an increase
of 40.8 per cent in the yield of wheat and in addition cowpea hay
equal in value to the wheat grown on the same plots.
| When the character of the soil upon which these experi-

ments were conducted is taken into consideration, it is more
than probable that the residual effect of whatever manural sub-
stances applied would be more lasting in soils less open and more
retentive. ‘This soil is a deep, gravelly, sandy loam, rolling, and
has a somewhat porous subsoil. On the other hand it is just
such soils that are more permanently benefited by the applications
of slowly decomposing organic matter than by less lasting fertil-
izing materials. The 800 pounds of fertilizer on plot 9 plowed
in at the same time as the:cowpea vines of plot 10 gave .8 of a
bushel more wheat in 1899, but 2.6 bushels less in 1902, under
identical treatment from October, 1898, to June, 1902, while
the fertilizing effects of the one crop of cowpeas plowed in in
the fall was greater than the fertilizing effects of 800 pounds of
complete fertilizer applied at the same time, adding 7 bushels of
wheat to the yield in four years and leaving the soil more fertile
at the end of four years than the 800 pounds of fertilizer left it.
Just how long the continuous growing of wheat (or other

268 Illinois State Dairymen’s Association.

grain) with cowpeas between each crop would give increased
yields of wheat would depend upon the quantities of phosphoric
acid and potash in the soil and becoming available for each crop.
That the cowpea stubble will supply a sufficient amount of
nitrogen is evident by half a hundred experiments conducted
by the Station within the past six years. ‘This nitrogen, or at
least the greater portion of it, is taken from the air while the
phosphoric acid and potash must necessarily come from the soil,
and the quantities of these two fertilizing ingredients removed
by the cowpea hay and the crops of wheat represent the quanti-
ties removed from the soil. If deep plowing, the subsoiling
effects of cowpea roots, weathering and other operating agencies
do not render available quantities of phosphoric acid and potash
proportionate to the quantity removed by the harvested crops,
the soil will become gradually exhausted, notwithstanding the
cowpeas, and it will become necessary to resort to direct appli-
cations of phosphoric acid or potash or both. Just how many
years would elapse before this would become necessary will of ~
course depend upon the campnsitinn of the soil and its past and
present treatment, and can be determined only upon the merit
or demerit of each case.
The Time to Plow Under Cowpea Vines and Stubble.

The plowing under cowpea vines or cowpea stubble, like any
other farm operation or practice, may be rightly or wrongly
done. In utilizing a crop of cowpeas for their fertilizing effects,
there are so many things that should be taken into careful con-
sideration that each case must: be adjudged by itself. In begin-
ning the discussion of this subject the writer wishes it to be
understood that he does not advocate plowing under cowpea |
vines except in special cases and in following thoroughly consid-
ered and well-matured plans. On a well-regulated farm and
under ordinary circumstances there is about as much common
sense in plowing under cowpeas ready for the mower as there
is in plowing in timothy, corn, wheat or cotton, instead of har-
vesting them for market or for feed, as the case may be. The
ereatest error in Southern farming is to be found in the small
number and inferior quality of the animals kept. There is not
ane in fifty cattan helt farms that has its camplement of live
stock. On the other hand, under the existing and peculiar con-
ditions of many farms it is more expedient to use a crop of cow-

- Thirty-fourth Annual Convention. 269

pea hay for fertilizer than for other purposes. A majority of
the cotton states do not produce as much hay as they consume.

A ton of cowpea hay is worth as much as a stock food as a
ton of wheat bran, and worth more, if a fair quantity of: ripe
peas are saved with the hay. _ |

The most profitable use to be made of the cowpea plant is to
feed it to live stock. Cowpeas are grown, however, quite ex-
tensively for plowing in, and the time of plowing them in is
more frequently controlled by the convenience of the operator
than by appropriateness of time, condition of the cowpeas, char-
acter of soil or nature of the crop that is to follow. Having
grown a crop of cowpeas for its fertilizing effects upon the soil
the treatment should be such as to secure the best results with
the least harm to the crop that is to follow, and with the least
loss of the fertilizing ingredients of the cowpea plant. If the
soil is of a light sandy nature, and subject to washing by winter
rains, fall plowing should be avoided unless there is an excessively
large quantity of pea vines to be plowed in. In the South the
soil is not frozen enough to prevent the decomposition of the
vines in the winter, and there may be a decided loss of the fertil-
izing ingredients, and the heavy winter rains will do more
damage to freshly plowed areas on rolling ground than the fall
plowing will do good. A decided majority of southern soils are
very subject to washing, and usually suffer greater loss of plant
food by their not being protected from washing than by the re-
moval of plant food in the crops taken from the soil. Such soils
are not benefited by fall plowing so much as they are harmed,
and need the protection of terraces and whatever vegetation it
is possible to have upon them through the winter. Soils that are
of a compact nature and not subject to washing are benefited by
fall plowing, and on such soils the cowpeas may be_ plowed
under in the fall. In either case, however, a winter cover crop
will aid in binding the soil against washing and take up valu-
able plant food that otherwise would be lost. Upon light soils
it is often a serious error not to follow fall plowing with rye,
wheat. oats. ar some other winter crop. These catch crops far
more than pay their cost in improvement and protection to the
soil, and may be harvested or plowed under in the spring to be
followed by whatever crop it is the intention of the farmer to
eToOw.

270 _fllinots State Dairymen’s Association.

The quantity of vines that may have been produced has a
direct bearing upon the time they should be plowed in. In 1902,
one plot each of New Era and Extra Early Black Eye produced
less than 800 pounds of hay per acre, and one plot each of Clay,
Iron and Wonderful with identical treatment and on like soil,
produced more than 8000 pounds of hay per acre. While such —
extremes in yields of hay is due entirely to variety habits, they
are wider than have before occurred in the experience of the
writer. Nevertheless, they serve to illustrate the necessity for
different treatment when heavy or light yields of pea vines are to
be utilized directly for fertilizing purposes. Should so light a
growth as 800 pounds, or even twice this quantity of vines be
plowed under in the fall a very large proportion of the most
valuable fertilizing ingredients would disappear, in our mild
climate before planting time the following spring. The loss
could, however, to a great extent be prevented by having the
soil seeded to some winter growing crop, such as rye, vetch,
wheat, etc., and so small a quantity of green vegetable matter
plowed in would not perceptibly injure these winter crops.
Should 8000 pounds of cowpea vines, or even half so much, be
plowed under in the fall and followed by a winter crop, the dam-
age of this large amount of fermenting and decomposing vegeta-
tion would seriously damage, if not destroy, the winter crop, if
a liberal application of lime was not made (see Arkansas Experi-
ment Station Bulletin No. 62). Furthermore, the varieties of
cowpeas that produce the heaviest yield of vines usually con-
tinue green and growing until frost, if not harvested before
frost occurs, and in this succulent condition are more calculated
to do harm than more mature vines. Should soil occupied by a
heavy growth of cowpeas in the fall be intended for some spring
sown crop, it may or may not be advantageous that the vines be
plowed under in the fall. In such a case the susceptibility of the
soil to washing, its physical properties and local conditions and
surroundings should be considered, and without losing sight of
the advantages of grazing the pea vines. When the time ap-
proaches for plowing under cowpea vines in the fall, the degree
of maturity of the crop has an important bearing upon determin-
ing whether they should then be plowed or left over until the
early spring. If the cowpea vines are mature, best results will
usually come from fall plowing, particularly if the land is com-

Thiriy-fourth Annual Convention. 271

paratively level, and mature vines plowed under may safely be
followed by fall crops of grain, grasses or legumes. If green,
they cannot safely be followed by such crops and best results will
usually follow when they be permitted to remain until early
spring, if not to be grazed. When cowpeas are plowed in and
to be followed by another crop, the length of time that should
elapse before the sowing of the next crop should be determined
by the quantity and maturity of the vines when piowed in, and
the weather conditions prevailing between the plowing in of the
cowpea vines and the planting of the crop that is to follow. If
plowed under in the fall it is not infrequently the case that dry
weather follows the operation and the vines remain for some
weeks in an undecomposed condition, or only partly decomposed.
When rain does fall the vines are in much the same condition as
when plowed under green with the soil in good condition as re-
gards moisture.

It is often a difficult task to plow under a heavy crop of
cowpeas and have the soil in good condition and the vines well
covered. ‘This difficulty is particularly noticeable when Iron,
Clay, Red Ripper and such vining varieties are to be plowed
under, the tangled mass of vines making it in many cases im-
possible to do a good job with the tools ordinarily found upon
the farm. In plowing under such heavy crops the work may be
done quite satisfactory if the field is first gone over with an
ordinary stalkcutter, and in such manner that the furrows of the
turning plow will be parallel with the direction of the stalk cut-
ter. The blades of the stalk cutter cut the pea vines into strips
at right angles to the furrow and a rolling coulter attached to
the beam of the turning plow cuts the vines again, but at right
angles to the stalk cutter. The stalk cutter presses the vines near
the ground, cutting them one way while the coulter cuts them
again, enabling the plow not only to run more steadily, but to
completely cover the pea vines, insuring their more rapid and
uniform decomposition.

Cowpeas Planted in Corn at Last Plowing.

The very common practice of sowing cowpeas in corn when
the latter is given its last cultivation suggested the experiment
reported in Bulletin No. 70, page 104. This test shows that ‘‘the
value of two successive crops of corn without cowpeas sown in

272 Illinois State Dairymen’s Association.

them was $21 (per acre), while the value of two successive crops
of corn plus the value of a crop of cowpeas sown in the first crop
was $33.54 (per acre).’”’ In the above test corn and peas were
valued at 50 cents per bushel and cowpea hay at $10 per ton,
which was the approximate local market value of these products
in 1899 and 1900. In 1901 and 1902, these tests were repeated
with additional plots from which the peas were gathered, but the
vines allowed to remain in the field and grazed by cattle when
the corn had been gathered. ‘The local market value of cowpeas
and corn in 1901 and 1902 was $1 and 70 cents per bushel, and
cowpea hay $10 per ton. The severe drouth of 1901 lowered the
average yield of corn to about one-third of a full crop. The
yield of cowpeas, however, was the highest recorded at Fayette-
ville, and the cowpea hay yield was above the average for the
past five years. Notwithstanding the unusual deficiency of
moisture the presence of the growing cowpeas had no appreciable
effect to lower the yield of corn. The following table gives the
corn and pea yields and the value of the crops produced in two
years:

Yield Per Acre.

1901 1902
o
Ho
Wir wm
i Description of Plot. 2D Q o Ms D 6 a
r) ) Ot See 09 omy
asad S28 eS eae
5 ss 1 CS n anes S Hw Dn pa (ote)
OyS OFS aor Te o 8 oH
Z On 1m Off Cnt se
NOL OCAS: Pooh neteheisaihiag cor ui atae ena bare Sei I 24.4 $22.96
AMBP CAS HUA GUIS ise osc. aco Aan Ma erp ea 8.8 18.5 1889 31.9 55.83
Se AS TOTO CAST ses hie a Uae) Cena Os 8.0 9.9 15+ 33.6 46.15
A PCN oRID MOLT TES) i NY tes alt gee est nga ey 8.4 19.8 Grazed 37.4 50.76
SeEeCasS ADLOAUdGASt) takai A ee cet eens ONS 8.4 Grazed 39.2 40.70
GRIN OWS DEOASY Melon eelly Glarme eh DAMN ea Leer itt ko Ga erica ane’hs) nee aera 26.1 24.64

Value of cowpeas, $1 per bushel.

Value of cowpea hay, $10 per ton.

Value of corn, 70 cents per bushel.

Average value of product from plots without cowpeas,
$23.80.

Average value of product from plots with cowpeas, both

peas and hay harvested, $50.99.

Average value of yields from plots with cowpeas, peas gath-
ered and hay grazed, $45.73 plus $8.58.

ae

Thirty-fourth Annual Convention. 272

It must be remembered that no account is taken of the value
of the vines on the plots grazed. The yield of cowpea vines was
apparently as heavy on plots 4 and 5 as on plots 2 and 3, and it is
fair to assume that the hay of plots 2 and 4 and 3 and 5 possessed
equal value. In one case, however, the cost of cutting and hous-
ing was saved by having the vines gathered by the cattle, and it
is fair to estimate the total value of the crops grown on plots 4
and 5 at from 10 to 20 per cent more than appears in the table.
The plots sown to cowpeas in 1901 and grazed produced in 1902,
5.45 more bushels of corn than the plots from which hay was
harvested. Since the cattle were excluded from the field in wet
weather (thus reducing the injury from trampling to a mini-
mum), it is probable that the 5.45 bushels of increased yield
from the grazed plots resulted from the droppings of the cattle,
since they spent the greater part of their time on the plots from
which the pea vines were not harvested. When records have
been made of the yields of shelled peas planted in corn there has
been from 50 per cent to 200 per cent increase in favor of plant-
ing in drills as compared with sowing broadcast, with compar-
isons of the same varieties of cowpeas. Some varieties sown
broadcast in corn have yielded no peas. The yield of hay has
rarely been as great from broadcast sowing as from drill culture,
notwithstanding the deduction of the weight of peas and hulls
from the drilled plots.

Referring to the results tabulated above, it will be seen that
the total value of the two years’ crops on plots 2 and 4 with
drilled cowpeas is $50.99 per acre, and of plots 1 and 6, upon
which no cowpeas were sown is $23.80 per acre. ‘This is an in-
crease of 113.8 per cent in value of crops grown the two years.
The plots upon which the cowpeas were broadcasted gave an
increase in value of 92.1 per cent per acre. These two estimates
do not take into consideration the value of the vines grazed by
the stock A comparison of the value of the two years’ crops
produced on plots 1 and 2 shows an increase in value of 143.2
per cent per acre from drilling cowpeas over corn with no cow-
peas. The corn used in these tests was the ordinary white dent
usually grown in this locality. The variety of cowpeas sown was
Warren’s Extra Early, a variety particularly suited to late plant-
ing. This variety is the best general purpose pea tested by the
Station for a period of years. The New Era planted in corn at

274 Illinois State Dairymen’s Association.

its last cultivation has uniformly given slightly better yields of
peas, but less hay than the Warren’s Extra Early.

The practice of growing cowpeas with corn is deserving of
high commendation. ‘The peas curtail the yield of corn to a very
slight extent or not at all. The value of the shelled pea is not
infrequently equal to the value of the corn gathered from the
same area, and added to this is the value of the pea vines for
cattle feed and the fertilizing value of the cowpea roots and
stubble, shading and protecting from washing. In 1901, two
plots of corn averaged but 8.6 bushels per acre, while cowpeas
drilled between the corn rows yielded 18.9 bushels of shelled peas
per acre, the drouth severely cutting off the yield of corn and
apparently inducing greater fruitfulness of the peas.

It has been stated that no account was taken of the value of
the pea vines grazed from plots 4 and 5. This was not done be-
cause no determination was made of the effects upon the animals
that were employed in grazing the plots. ‘The object of the test
being to compare the effects upon the next crop of corn, of the
grazed pea stubble with the mown pea stubble. This makes the
total value of the crops grown upon plots 4 and 5 appear less
than it really was, and it is perfectly fair to add to these figures
the value of the hay gathered from plots 2 and 38, and to assume
that the yields of hay on plots 2 and 3 were the same as on plots
4 and 5. This raises the total value of plots 4 and 5 to $60.20
per acre, $48.43 per acre, respectively, the drilled peas giving a
value of $11.77 per acre more than the broadcast, pease lege!
without cowpeas yielded $22.96 worth of corn in two years, and
plot 4 with drilled cowpeas (the peas gathered and the vines
grazed), yielded with the corn $60.20 in value, an increased
value of 162.1 per cent. Compared with plot 1 the broadcast
peas of plot 5 gave an increased value of 110.9 per cent per acre
of corn, peas and hay, by comparison with plot 1 planted to corn
with no cowpeas.

Since the plots upon which cowpeas were grown in 1901
produced from 3.19 to 39.2 bushels of corn, and with no cowpeas
produced only 24.4 and 26.1 bushels per acre in 1902, it is reas-
onable to suppose that the former plots are in condition for better
crop production in 1908 than the latter. Thus the planting of
cowpeas may be credited with four items of profit: (1) With
an increase of 22.8 per cent in the yield of corn; (2) the value of

2 Ae hae ee

C2 faa. Boa =

i ee ee a ee ce

| Thirty-fourth Annual Convention. 275

| the shelled peas; (8) the value of the pea vines; (4) the in-
| creased capacity of the soil for future crop production, any one
of which exceeds the gross cost of planting, growing and har-

vesting the cowpeas.
Cowpeas as a Catch Crop After Wheat.

Experiments reported in Arkansas Experiment Station Bul-
letin No. 62, pp. 25 and 27, illustrate the beneficial effects upon
wheat, but do not take into consideration the value of the cow-
peas or cowpea hay. These omissions from the plan of the work
leading to the results published in Bulletin No. 62, suggested the
carrying out of similar tests in which the value of the cowpeas
and the cowpea hay should be taken into account, as well as the
increase 1n the yield of wheat. se

The soil upon which this test was conducted produced a
crop of rye and vetch in 1900. ‘The rye and vetch were mown
for hay and cowpeas sown broadcast. The cowpeas were cut for
hay one week before the wheat was sown. As soon as the wheat
was harvested the following June (1901) four varieties of cow-
peas were drilled upom seven plots. One plot was left bare, but
cultivated three times in July and August when the cowpeas were
cultivated. When the crop of peas was harvested the eight plots
were again sown to wheat. ‘The yields and value of the two
_ crops of wheat (1901 and 1902), the yields and value of the in-
tervening crop of cowpeas and the total value of the crops
occupying the soil from October, 1900 (when the first crop of
wheat was sown), to June, 1902, when the second crop of wheat
was harvested, are recorded as follows:

1901 1902

SQ :

2 AS

= Ss ® oe es a) als ar
£6 2 Wa ee ee =

2 Sh eo ga en SQtT5 Ba = 2 CH Oe
E Bean 8. e205 egss aes ie
1 sal ios}

am oe ©e ahs Bea eee Se
© eee eos a5 eta 5 Pa fe ae ae
S Pola angie va Pm FOF SO alar ae sti: Bue
Z =

mney StiTG. ... 1,764. ..... $ 8.82 $20.58 15.8 $12.64 $32.99

ae eee 6s e841) 650 9 670 23.92 14a) 119873520

ee ey 1208 101 1,630 10,10 S45 31.05 16.2 12.96) 144.01

Mae ah! 144 11.51 86 1,904 8.60 9.52 29.64 15.9 12.72 39.26

5 eae GSM ey ks 2304 2 1162 124.66 16.3. 13.047 3770

Gals. 14.4 11.52 11.2 2,004 11.20 10.02 32.74 16.5 13.20 45.94

(hae Ro eG ae 52640 4), HB 20F 25.86) 17.4) 131921 39108

8

BMT is 14.8 11.84 No Cowpeas Sbaoie!) AULA dls LOS Aaa

276 Illinois State Dairymen’s Association.

In the above test cowpeas were drilled at the rate of 15
pounds to the acre. Plots 1 and 2 were seeded to Whippoorwill,
plot 3 to New Era, and plots 4 and 5 to Extra Early Black Eye,
plots 6 and 7 to Warren’s Extra Early. Plot 8 was plowed with
the others when they were being prepared for the cowpeas, and
cultivated at the same time and in the same manner as plots 1-7,
inclusive. The value of the cowpeas and cowpea hay grown
after the wheat crop of 1901 was harvested was greater in some
cases than the value of the wheat crop that preceded the cowpeas.

The average value of the crops of wheat and cowpeas
grown on plots 1-7, inclusive, in 1901 was $26.85 per acre. These
plots produced a crop of both wheat and cowpeas. ‘The value of
the crop of wheat gathered from plot 8, which was not seeded to
cowpeas, was only $11.84. ‘Thus the increased value of crops for
the one year was 126 per cent on plots with. cowpeas following
wheat as compared with following the wheat with no summer
crop. The cowpeas grown after wheat in 1901 added 1%
bushels of wheat to the 1902 crop of wheat. The plots seeded
to cowpeas after the wheat was harvested’in 1901 produced in
1902 an average of 2.43 bushels more of wheat than the plot not
seeded to cowpeas, an increase of 17.8 per cent.

Cowpeas Facilitate Preparation of Seed Beds.

Aside from the manural effects of cowpeas upon crops that
follow them, they afford conditions peculiarly favorable to the
proper preparation of the soil for the reception of fall sown seed
of whatever description or class. It is too frequently the case
that grasses, clover, alfalfa, and the like fail to succeed for no
other reason than that the soil was not properly prepared for the
seed, and that a promising growth of these hay and pasture crops
come to naught on account of the survival of the more fit weeds.
In preparing soil for hay or pasture plants one of the first essen-
tials to success in the suppression of all weeds, and another is the
thorough preparation of the soil for the reception of the seeds of
these crops. Cowpeas have no superior in the suppression of
weeds and greatly facilitate and cheapen the preparation of the
soil immediately preceding the sowing of pasture and hay crops.
The soil intended for such crops should be selected the fall before
the seed are sown and then seeded to some grain. The grain will
be ready for harvest in June, and up to this time will have pre-
vented the ripening of practically all weed seed that will interfere

\ Hi -
eS ee ee ee %

ee ee ee oe

Se ee ee ee eee

Thirty-fourth Annual Convention. 277

with the future hay or pasture crops. Immediately atter the grain
is harvested cowpeas should be sown thick enough to quickly
cover the soil and further prevent weed growth. The cowpeas
may be sown broadcast or in drills—if. in drills cultivation should
be of such thoroughness and frequency as to prevent the growth
of the weeds until the cowpeas have complete possession of the
soil. The cowpeas must be cut and removed in sufficient time for
thorough preparation before the seed of the next crop are to be
sown. The deeply penetrating roots of the cowpea have a sub-
soiling effect upon the land, and the dense shade promotes intrifi-
cation and improves to a marked degree the texture of the soil.
Immediately after the removal of the cowpeas the soil should be
prepared by frequent manipulations with such tools as discs, har-
row, etc. If the treating and preparation for the preceding grain
crop and for the cowpeas have been well done, going over the
field three or four times with a good disc harrow will give an
ideal preparation for grasses and clover. Such treatment on
well-tilled soil has given better results with winter wheat than
were secured from deep breaking, with a turning plow when no
rain had fallen between the breaking of the land and the sowing
of the wheat. E,xperience in a number of instances has proven
the value of cowpeas for furnishing good conditions for fall
sown crops and particularly for grasses and clover, both alone
and in mixtures.

. Varieties of Cowpeas.

_ In the early spring of 1902 the Station collected from vari-
ous sources 123 samples of cowpeas, embracing about thirty
varieties under about forty-five names. ‘These were planted on
123 plots of equal size, each plot receiving the same number of
seed and the stand finally reduced to the same number of plants
for each plot. ‘The seed were planted in drills 831%4 feet apart,
with a space of 7 feet between each plot. All plots were culti-
vated until the vines covered the ground. It was necessary that
the field be gone over twice to turn back the vines of many plots
to prevent their encroachment upon the territory of their neigh-
bors seven feet away, while others barely met across the 3%4-
foot rows. ‘The extremes in production of both hay and shelled
peas is remarkable, varying from 8700 pounds of hay per acre
to 700 pounds, and from 40 bushels of shelled: peas to no peas
at all.

278

bushels of shelled peas per acre and per cent of peas in hulls:

No. Plot

© CO 13 ® Ol OO DE

Illinois State Dairymen’s Association.

The following table gives the names of varieties, sources of
seed, number of peas required to weigh one ounce of both the
seed planted and the seed gathered, weight of hay per acre,

No. of Peas
in one ounce

i

o

oy

a

Variety e) & Source of Seed.

on

EB
Whippoorwill .. 54 Arkansas .........
Whippoorwill .. 55 Georgia .........
Whippoorwill DO, AVARSIMar hes Uva
Whippoorwill 54 Tennessee
Whippoorwill .. 54 Louisiana
Whippoorwill Tin 04., 2.000 ae ener ne
Whippoorwill ..0 56) > Hlorida, 229-2 4.
Whippoorwill .. 55 Kentucky
Whippoorwill .. 60 Tennessee
Whippoorwill .. 56 Tennessee ... ...
Whippoorwill). 05. Georgia) alee:
Whippoorwill .. 57 South Carolina
Red Whipp’rwill. 62 Georgia .........
Whippoorwill DS, -Geonreslay, Bees 2:
Whippoorwill .. 56 Georgia ... .....
Clavie Bie a areas 54 Arkansas ee
Glan ae ese ies ie SO. VIPS ae
Clavie cess aes ae Oe GeOrSia se sae ke:
Clave ar ey ee ares .. Tennessee ...
Gl avait rai tates. 54 Louisiana
Clay ee ae oe 54 Alabama
Gilani ker ar he Wiese Louisiana
Clays sees: 4 ; Sere gt Seen
Olaiyaes cs ye ee 56 Mlorida (. ca
Olay eee 55 South Carolina
Ci any Dean ee areahG aces > MGCOLEIa Meee esr
Taylor stat Dike) ATKAN SAS 0" certs ae
Maydomaieiasevees GOs Virsiniaiet. ie. 4.
Taylor 60 Tennessee
MPAVROR oe ois Sees 60 Tennessee ...
Taylor 58 Maryland
MRA VALOR aes eke 59 Louisiana Aves
Taylor 2. (O00 Kentucky ie onan a:
RA VALOR ee en we see 60 Alabama
Ma VLOG Baik eele. 59 Tennessee ...
Ma yl OTe ese eau anes 59 South Carolina
Wonderful ..... ye) SE VAP SAA ei ie ster
Wonderful ..... ae i GS ORSIAT se Wn Mie, caste

Planting

140

Gathered

Yield hay in
Ibs. per bu.
Yield Peas in

bu. per acre.

Per cent Peas
in hulls.

ae a ee Se ae ae eS ee er

Thirty-fourth Annual Convention. 279

No. of Peas
in one ounce.
. S top}
= 28 . : $ ws
5 : S A ae
iS ie Boe (ee oro) tee
cy re oo ee ee
Variety. ‘eo 4 Source of Seed = tet i SO Wis i qt
S 28 See Cee ae
Z, 5 ata ee ais) on = A,
39 Wonderful ..... Louisiana 136 4700
40 Wonderful ..... North) Carolina. . 6204. 2.5 -. 3300
41 Wonderful ..... Tennessee ... 168 4000
42 Wonderful .. .. Louisiana 164 3000
43 Wonderful ..... OMG 8 esis te 146 7TU00
44 Wonderful ..... Kentucky .. 176 5700
45 Wonderful ..... GieOVea. Vai y oiivele esc 168 . 4400
46 Wonderful ..... South Carolina 180 5400
47 Wonderful ..... Georgia ..... 176 5700
48 Wonderful ..... Georedar ee es) oe 3: 153 4000
49 Wonderful ..... we GORE 1A, sss Hise 168 sii SOOO, era nan noe ee
50 Red Ripper .... 57 Arkansas... 144 124 4300 3.5 66.0
51 Red Ripper .... WARSI al ee ae. 164 128 4500 1.7 60.0
52 Red Ripper .... Georgia en: jhe 184 3300
53 Red Ripper .... North Carolina 184 3500
54 Red Ripper .... .. Tennessee ... LAG Heres) AOOO Wa ee ian
55 Red Ripper 55 Louisiana 186-124 3500 5.0 70.7
56 Red Ripper 56 Alabama 28) 124 2300) ie 2 Oars
57 Red Dipper .... Louisiana 156 3800
58 Red Ripper .... EMORICAM He ah gave: 192 2600
59 Red Ripper .... Georeda wes. 150 4900
60 Red Ripper .... .. Georgia ... ..... TES Salis ceokcut ni OO nea ates Meares
Gila es fai!) 6%! 60 Louisiana 148 112 2700 19.6 65.2
OJP Black xeon. faa’: 61 Arkansas ... 100 96 2400 13.0 63.2
GomBlaGk wa iiew 5 cas Olea Vie SIM ar ens hes he 144 1386 2800 10.4 w2.5
G4 BlaeCK ae ads yee GeOLSIA «. oo sac NGS) te ohces 4) 0.0 Ol a een tan
65 Black Bunch ... 60 Louisiana 124 88 2300 15.0 66.0
mOG BIACK,. cid. oad 58 Tennessee ... 160 136 38900 6.0 65.1
67 Black ..... 58 Louisiana 140 96 ©5100) 13-3) 46185
(is) 81 te i 56 South Carolina 96 92 5100 9.1 66.6
GO Black 28). 004. MN GC OLSA A ce cuore eeu ES Gis cess On UU ce a ninges
70 Crowder ... Fos GEOKSIAL ca esi os sats 136 104 4900 5.0 68.5
71 Crowder ... . 59d Arkansas 104 88 3900 4.1 68%
72 Clay Crowder .. 53 Louisiana 2 80-7 T00K ear A0.0
73 Br’n Hye Crow’r Alabama. 2.4. 108 92 2700 2.9 70.u
74 Sugar Crowder. . Alabama N20} ee NES OO ey Cent acetae nee
- 75 Speckle Crow’r. 58 Georgia ... ..... 124 84 5700 12.5 75.0
76 Brown Crowder. 54 Georgia ... ..... 124 96 6800 5.6 67.5
77 Clay Crowder .. 51 Arkansas ... 108° 88 B00; 568 Gne5
78 Lge White Crow .. Georgia ... ..... 108 84 6200 2.5 175.0
Or Wadyn 5 5 54 Arkansas ... 236 176 4700 5.2 63.2
SO Ways Wires ei cs 60 North Carolina 264 184 4800 6.2 65.2
SUMUAC Ya athe eee Louisiana 280 3200

280

No. Plot

Illinois State Dairymen’s Association.

Variety..

Jones’ Prolific..

eeceee
eee ee oo wo ©
eoece ee oe we oe
ec ee oo
eee eee
oc ee oe

Ex. E. Blk. Kye.
Hix. E. Blk. Eye.
White Giana...
Ex. E. Blk. Kye.
Cal. Black Bye..
Black Eye
Black Eye
Black Hye .....
Black Eye

Black Eye
Large Black Kye
Large Black Eye
Large Black Hye
White Blk Eye..
Warren’s Ex. E.
Mt. Olive
Warren’s Ex. EH.
Southdown

Calico
@alicor.: }.
Coffee ...

eeceere

eocsee

. Wild Goose ....

Indian
White Br’n Hye.
Brown Hye ...

Md Wht Bn Eye
Old Mans
Warren’s N Hyb
Red Yellow Hull
lron.):
Tron <..
Watson’s Hyb’d.
HK. EK. Brown Hye
Speckled Java.

3
Q

Weight per

52

58
59

No. of Peas

in one ounce.

Source of Seed.

Alabama
Louisiana
Georgia
Georgia
Arkansas
Virginia ...
Maryland ...
Georgia
Arkansas ...
Virginia ..
Alabama
Kentucky
Arkansas |
North Carolina
Indiana ... }
South Carolina
Oklahoma ...
Georgia
Arkansas ...
Vireinia 2:
Louisiana ...
Georgia
Arkansas
Maryland ..
Pennsylvania
Virginia’...
Louisiana
Kentucky
Louisiana ...
Arkansas ...
Louisiana.....
Louisiana
Arkansas
Georgia
Arkansas ....
Arkansas ..
Louisiana
Louisiana
South Carolina
Louisiana
Louisiana ...
Georgia

eeceeee

Planted

eceeee eee

eoceee

eee ee ee

ee ee ©

Gathered

112

82

Yield hay in

Ibs.. per bu.

2100
7600
1700
3600
1900
1200
700
1300
1200
1400
1100
1800
1500
4000
800
1600
700

- 1700
1000
1200
3500
2900
1700
1100
1600
4800
3100
3700
Lost
3100
7800
2100
2200
4300
1700
1200
8000
6200
8300
5800
3700
6900

Yield Peas in
bu. per acre.

The weights of ina ygiven above do HOE include the peas.

Per cent Peas

in hulls.

Thirty-fourth Annual Convention.

An examination of the above table will show several results
worthy of note. The heaviest yield of hay, 8700 pounds, was
secured from-Clay peas (plot 16),and the lightest, 700 pounds,
from New Era and Black Eye (plots 88 and 98). No peas
ripened on plot 16, while plots 88 and 98 produced 1330 and
1026 pounds of shelled peas, the peas weighing considerably
more’ than the vines that produced them. Plots 87-49, inclusive,
produced no peas at all and very few blossoms appeared on these
plots, which were of the variety of Wonderful or Unknown.
Red Ripper and Clay gave very few peas and on some plots none
at all. The peas grown in 1902 were larger and heavier than
the seed planted by an average of 20.24 per cent. Only six plots
gave more peas to the ounce in 1902 than the seed planted. The
seed grown north of the latitude of Fayetteville gave an average
of 3388.1 pounds of hay per acre, and those south 3420.7 pounds
per acre. The seed grown north of Fayetteville produced 1.3
bushels of shelled peas per acre more than seed grown south of
Fayetteville. The following varieties gave the highest yields of
shelled peas: Calico, Coffee, Extra Early Black Eye, Iron, New
nage Yellow Hull, Speckled Java, Warren's Extra. Early,
Warren’s New Hybrid, Watson’s Hybrid, Whippoorwill, and
White Brown Eye.

New Era, Old Man’s, Warren’s Extra Eatly, Extra Early
Black Eye, and Warren’s New Hybrid yield a greater proportion
of peas to vines than other varieties tested and are more product-
ive of peas than other varieties when planted in corn or after
grain, and are recommended for their early maturity.

WASHING OF SOILS AND METHODS OF PREVENTION.

ed

By J. G. Mosier, Assistant Chief Soil Physics, University of Illinois.

os

Illinois is the “‘Prairie State,” but in addition to the almost
boundless prairies there is an immense area of timber land, much
of which is broken or hilly. The total area of the state is 56,650

282 Illinois State Dairymen’s Association.

square miles, or more than 36 million acres. Of this large area
about eight million acres are rolling or hilly and subject to serious
erosion. Most of this can be cultivated and cropped, but it is so
rolling or steeply sloping that every practical means should be
taken to prevent the rapid ruin of the land by surface washing.
Some Illinois land has already been completely ruined, and even
abandoned fields, impoverished by sheet washing or gashed by
eullies beyond all chance of reclamation, are now to be found,
especially in the southern counties. In some cases this land should
never have been robbed of its protecting forest, the only thing
that made it valuable in the first place.

There is a large area of undulating to rolling land, both tim-
ber and prairie, not included in the above estimate, that has not
been badly damaged as yet, but with continued cropping and loss
of organic matter from the soil these lands are becoming’ more
subject to surface erosion, and reports of such injury are now
frequently made to the Experiment Station. |

The table below gives areas of some of the counties of
which a detail soil survey has been made, also the area of rolling
and hilly land in square miles and the percentage of this in the
county.

Table 1.—Broken and Hilly Land.

Broken and Broken and

County. Area. hillyland, hilly land,
sq. mi. Sq. mi. percent.
PATO CAIN GLOT fel) Mah Nest tila ne gree Mitek ey oe gd 207 83.3 40.2
Bondy e322 4... CIN i Eira ae her aed aed nce ae 372 62.1 16.6
GUA Ry op Seek ae a) eet tee aac ah INTE: oy eR se ORGS 468 23.0 4.9
COLIN TN Go) Ore em ae imme ernst talon ssLies Suen aeeMl a ey) 8S yale 498 1153383 2.6
Gum Der lane ye Ue ss ce ae ae el 347 36.2 10.4
| OVO Etch Galen © ea ee a Cer a non art enna 648 113.0 17.4
PTAC O CIE oka eititas yatta ereals cae ated eee an eo BRI) 21.6
PELE rfc Lh gigantea oe oat a RO RMmar AT 5 S88 SLY le 168 132.9 79.1
MACS OMS eee caw Nagra iy peck, SaoHe Mn Re renee 558 264.8 47.4
TOP DAVIESS ah ess eile ig acy SI nine ieee? 656 432.3 65.9
JOMMSOM eee OF ee ee eas Pe Cee es anne, 340 282.5 83.0
KAI AKC 2 ey os Ae ae ig aah rs as ae pene cee 692 9.1 1.3
FR TOK ke eS) On ae ry reaaatr s: meceueone 720 103.0 14.3
SH iS mRO Team TUR Cater UR) Date LUCE acti 463 185.0 40.0

Thirty-fourth Annual Convention. foe

ND AVIREOING Clare We a le Oe ak 362 90.5 25.0
IAL @ ID OnOTO DER a he a eee ee 574 143.1 24.9
INTCULD BND i Ge US A ree 1166 78.3 6.7
IV MEICM OMEN itt Pk ka ge od ae et 570 85.3 14.9
VGH OMMCTVN sc kites Sa Ms ebb eae ee es 702 84.2 12.0
MCt iG ie. Wa ek en 354 47.2 13.3
IPRS |g 2 gb ES ies aes ree en ae 815 508.3 62.4
Eee MMT INC Se Sal a occa Ws love eces 8 doe 360 72.0 20.0
Suit. CUIBTEE ie EGS SIG ee es ee 680 204.0 30.0
SANSONE ANSE ke ee eee 860 51.6 6.0
IPE RICL IL ea Unseen co ei ah ea ae 650 117.0 18.0
pliner ee Ned feicce c o5 este Mele bid08 a ys 700 140.0 20.0
VWI CUCTNS] ORY SO) ES inet eke Seen eee eee 540 43.0 8.0

In twenty-eight Illinois counties in which the detail soil sur-
vey has been made 22.6 per cent of the land, as an average, is of
such a character that it is subject to serious damage from surface
washing.

Rainfall.

Illinois lies in the belt of prevailing westerly winds, and
much of our rainfall comes in moderate or gentle rains, but dur-
ing the summer we occasionally have torrential rains, when a
large amount of rain falls in a very short time. During the mod-
erate showers or long gentle rains a large proportion of the water
that falls soaks into the ground, but in the torrential rains, the
soil is unable to absorb so much water in such a short time, and
much of it runs off the sloping land. It is not an unusual thing
to have two inches or more of rain fall in a few hours.

The average annual rainfall recorded for the state up to 1902
was 37.39 inches. In the northern district the average is 33.48
inches, a quarterly distribution of 5.8 inches in winter, 9.4 inches
in spring, 10.7 inches in summer and 7.6 inches in autumn. The
average rainfall for the central district is 38 inches, the winter
rainfall being: 7.1 inches, the spring 11.3, the summer 11, and the
autumn 8.6 inches. The southern section has an average of 42.19
inches, of which 9.1 inches falls in winter, 12.9 in spring, 11 in
summer, and 9.2 in the autumn quarter. From this we see that
the greatest rainfall is in the spring and summer months, when
the soil is in the best condition to absorb water, but in spite of
this there is an enormous run-off from the rolling land of the
State.

aa Illinois State Dairymen’s Association.

Run-off.

The amount of washing depends upon the amount of surface
run-off. The amount of run-off and the effect it has will be modi-
fied to a large extent by the character of the soil and subsoil, by
the length and steepness of the slope, by the tillage practiced,
and by the vegetation produced. It is very difficult to compute
the amount of run-off because of these many conditions causing
variation. Considerable work has been done, however, which
forms the basis for a fair estimate. ;

Mr. F. H. Newell, of the United States Geological Survey,
has determined the amount of water running off from different
catchment basins in various parts of the United States, and in
this way has been able to estimate the amount of run-off as com-
pared with the rainfall per annum. His work shows that for
eight years, from 1884 to 1891, 48.9 per cent of the rain falling
in the basin of the Savannah river found its way to the sea. In
the Connecticut river basin an averdge for thirteen years gives
56.5 per cent, and in that of the Potomac for six years, from 1886
to 1891, 53 per cent ran off. In general, Mr. Newell says that
where the mean annual rainfall on mountain topography is 40
inches the run-off approaches 30 inches, where the rainfall is 25
inches the run-off is about 12 inches, and where the rainfall is 15
inches the run-off is less than five inches. Where the surface is
made up of broad valleys and gentle slopes in open country, a
mean annual rainfall of 50 inches gives an annual run-off of about
25 inches, or 50 per cent of the rainfall; where the rainfall is 40
inches the run-off is about 15 inches, or 3714 per cent, and where
the rainfall is 30 inches about 8 inches, or 27 per cent, will run
off. Neither of the above represents the rolling and hilly land of
this state, which is about a mean between the two forms of

topography. Greenleaf estimates the average run-off for the Illi-,

nois river basin at about 24 per cent of the total rainfall of that
catchment area. Leverett estimates the run-off for the entire
state at about 21 per cent of the rainfall. These estimates are too
low for the hilly and broken land of the state, but if we take the
mean of the mountain topography and broad valleys as given by
Newell we get an amount that comes near the truth. This ap-
proximate mean gives the run-off as shown in the following
table:

Thirty-fourth Annual Convention. 285

Table 2.—Approximate Run-off for the Broken and
Hilly Land of Illinois.

Run-off in
Districts, rainfall. 7 Rain fall. Run-off percent of
inches. inches. total rain-
fall.
Northern—
PA Rre Pie Tat 2 lle ashes a an 21.46 5.2 123
ESPEL ZENS (055 6/8) CL AI Aah sR ain le Or ee PR 33.48 14.5 43
WLS TRAC Ss Re SN A 47.22 30.0 63
Central—
MU ISUTU UNIAN IMTAE MN ul See Gr, Sok ae saves oy 6 22.85 6.0 26
JASE CZ ERS "GS DI 10 aU a ee 38.01 18.0 50
NTA ATMUNTAN EM seele e e c es agiee eae SUA 8. elgg lee a ies. 48.67 31.0 64
Southern—
DUTTON CUM ee a a 30.05 11.0 36
ASS ENEAS) 15 3 EVIE AT See re 42.19 23.0 54
PV CURTAIN tees LAN eee ae aha sg) aca a) ores « 55.68 41.0 3

These figures make the average run-off from the hilly land
in the northern part of the state 43 per cent of the rainfall, for
the central 47 per cent, and for the southern 55 per cent of the
average annual rainfall. When we remember that these are for
the hilly and broken land in these areas, the figures are probably
not too high. If the Illinois river basin, with its extensive
swamps and large areas of level or nearly level land, has a run-off
amounting to 24 per cent of the annual rainfall, it is certainly a
conservative estimate that hilly and broken land with perfect sur-
face drainage and with slowly pervious soil should have at least
twice as much.

Sheet Washing and Gullying.

The washing produced by the run-off is of two kinds, sheet-
washing or general surface washing, and ‘gullying. In the
former the water is spread over a uniformly sloping surface
where there is little or no tendency to collect into streams. If the
soil and covering are uniform in character, the wearing of the
water will be the same for all points. Ordinarily, however, it is
not so simple as this. More frequently the gradient is not uni-
form, the general slope will contain many smaller slopes, the
water will collect into streams in the draws and this accumulation
water will give greater volume with less resistance, and conse-
quently the water will attain greater velocity. The washing, or
work, that the stream does varies with the velocity of the water,
and this depends upon four things: ‘The slope, the resistance to

286 Illinois State Dairymen’s Association.

movement, the volume of water, and the amount of sediment
carried in suspension.

If a current of water with a given velocity is just able to
move an object of a certain size, then a current with double the °
velocity will move an object of similar shape 64 times as large.
Swift streams have much greater power to wash than slow ones.
In general, the transporting power of running water varies as
the sixth power of its velocity, or doubling the veiccity increases
the carrying power 64 times, and trebling the velocity increases
the carrying power 729 times. Hence it is that gullies form so
rapidly on steep slopes and hillsides. Hills are frequently broad-
ly dome shaped wth a profile such that the velocity of the water
increases toward the brow of the hill, due to an increase, both of
slope and volume of water. This gives a skirt or zone of badly-
eroded soil, while the top of the hill or ridge has suffered com-
paratively little from washing. ‘The gullies thus formed work
their way farther up the hill by what geologists call head erosion
until a point is reached where the concentration of the run-off is
not sufficient to produce a gully. In some cases the gullies are
formed by the receding of small waterfalls. This is especially
true where grass is growing in a draw and the gully starts in
from below. The fall gradually travels up the draw, the falling
water undermining the precipice and causing it to fall in. Gullies
formed in this way are usually deep and wide and very difficult
to fill.

On uniform slopes, gullies may be started by very simple
means, such as tunnels of moles, wagon tracks and cow or sheep
paths, any one of which may be the very necessary small begin-
ning, and nature will do the rest.

Effects of Washing.

Nothing will completely ruin land more quickly than wash-
ing’, especially gullying. A single season, or even a single rain,
may produce gullies that cannot be crossed with ordinary farm
implements. Unless these are promptly looked after, the land
soon becomes practically worthless. There are already a great
many fields in Illinois that have been abandoned trom this cause.

Sheet washing also damages soil ‘greatly, as may be seen in
case of the “clay points,” as they are commonly called. These are
places where washing has occurred and the top soil has been
largely removed, exposing the subsoil. They are usually unpro-

Thirty-fourth Annual Convention. 231
ductive, mainly because the soil is deficient in organic matter.
Grains of all kinds do poorly on these “points.” The supply of
nitrogen in the soil is contained only in the organic matter, and
the top soil contains much the larger part of this constituent. The
soils of the hilly and broken ‘lands of the state were originally
somewhat deficient in organic matter, and consequently in nitro-
gen also; and if the scant supply is largely removed when the top
soil is washed away a very bad condition results. As an average,
the surface seven inches of our rolling hill lands contains only
2,000 pounds of nitrogen per acre, and the next seven inches
does not contain more than one-third as much, and the next still
less. If the 2,000 pounds of nitrogen per acre is not a sufficient
reserve from which enough may be liberated to grow large or
even fair crops, which is true, what can we expect from a soil
whose nitrogen content has been reduced by loss of organic mat-
ter from surface washing to one-third of the above amount. To
show the value of nitrogen to these soils, let us consider the re-
sults obtained in some pot culture experiments at the University
of Illinois upon soils of this kind. The first soil was taken from
washed hill land in Pulaski county and the second from broken
land in Henry county. The soils were placed in pots and differ-
ent elements of plant food added, except in one used as a check.
Wheat was grown in the Pulaski county series, oats in the other,
_ and when calculated to the acre basis the results were as given in
able 3. |
Table 3.—Yields in Pot Cultures—Worn Hill Land.

Pulaski Henry
.Treatment county soil, county soil,
wheat, bu. oats, bu.
per acre. per acre.
INOIG 77. SSO C e AOL an et 1 <8 21
OLAS Se dies Vi, Wee ie 9 23
PHOSPHOFUS uo. ee ke eur Ger) 31
INGURO SEM mien yao Us le sierra ce 69 225

It must be remembered that these yields were obtained in
the greenhouse under perfect conditions. The experiment cer-
tainly tells that these soils need nitrogen, and one of the great
problems of the farmers on this kind of land is not only to main-
tain but to increase the supply of nitrogen in the soil. The only
practical way of doing this on an extensive scale is to add organic
matter, by growing legumes and turning them under. (See
Bulletin’ £15).

288 Illinois State Dairymen’s Association.

Prevention of Sheet Washing.

It would commonly be taken for granted that the thing of
first importance in this discussion is the matter of preventing the
formation of gullies in cultivated fields, but this is not the case.
The beginning of the trouble is usually due to sheet washing, and
as a rule gullying occurs in the latter stages of the general pro-
cess of land ruin. If we can prevent sheet washing we will
lessen very largely the possibilities of gullying in cultivated fields.

Four general methods are employed for the prevention of
sheet washing: First, the growing of cover crops to decrease the
movement of water and soil; second, increasing the organic mat-
ter content to bind the soil particles together; third, using
methods of tillage to check the velocity of the run-off and to
cause greater absorption; and fourth, by terraces and _ hillside
ditches, thus modifying the steepness of the slope, and conducting
the surplus water off at such slope as will produce little or no
washing.

1. Cover Crops.—In the management of rolling land a
rotation should be adopted that permits the land to be in pasture

and meadow for a large part of the time, or that at least keeps a _

covering of vegetation on the soil so much of the time as possible.
Before these rolling and hilly lands were brought under cultiva-
tion they were largely covered with vegetation of some form.
The leaves of trees and fallen branches, together with the smaller
perennial, biennial, and annual plants, formed a covering that
very effectually prevented the soil from washing. The rainfall
was held by the layer of leaves and mold and the run-off was
given off slowly to the streams. As soon as the protecting forest
was removed the run-off was materially increased, the water run-
ning off in a flood almost as fast as it fell. The upland timber
soils of the state were usually in poor physical condition to begin
with, or became so after a few years of cropping, and this condi-
tion allows only comparatively slow percolation. ‘The soils should
be kept covered with vegetation as much as possible. If a culti-
vated crop is grown such as corn, a cover crop should be grown
in the corn to protect the soil from washing during fall, winter,
and spring. This crop can be put in just before or after the last
cultivation. Rye is one of the best, because it lives through the
winter and makes a fair growth of top and an abundance of fine
fibrous roots that hold the soil particles in place. It may be left

ee ee ee eS ee ee

Thirty-fourth Annual Convention. 289

for green manure or pasture in the spring. Cowpeas may be used
with fair success, especially in the southern part of the state, but
they do not have the binding power of rye and are killed by
frost. Clover, either red or alsike, may make sufficient growth
during favorable seasons to protect the soil during winter and
spring, but they are not so sure as rye unless the soil is treated or
especially adapted to them. Much of this rolling land in southern
Illinois is sour and must be sweetened with lime or ground lime-
stone before clover will do its best. These legumes are very
beneficial to the soil for another reason that has been mentioned
before. The clover may be left as a green manure and turned
under in time to plant another crop, as corn, or it may be har-
vested or pastured. It must always be borne in mind that a iarge
growth of clover removes a very large amount of moisture from
the soil, and when turned under as green manure in dry seasons
it may leave the soil so dry that the succeeding crop will suffer.

In general, any crop may be grown that will furnish sufficient
material both of top and roots to hold the soil in place. Rye and
timothy seeded in the fall with red clover and alsike seeded in
the spring, followed by pasturing is one of the very best methods.

2. Increasing the Organic Matter Content.—The amount
of organic matter varies quite widely with the type of soil. The
upland timber soils of the state have in general much less‘organic
matter than the prairie types. ‘The chief reason for this is the
fact that the roots of prairie grasses were protected from ulti-
mate decay by the moist soil while the leaves of the trees falling
upon the surface of the ground were exposed to the air and al-
most complete decomposition took place. Some samples of orig-
inal prairie soil have been collected and the amount of roots
determined to a depth of six inches. One and one-half per cent
of the weight of the soil was roots, both in black clay loam cov-
ered with tall slough grass and in brown silt loam growing the
common blue stem of the prairies. This means that there were
about twelve tons of roots per acre in the surface six inches of
soil. Such a growth of fibrous roots is never found in the upland
timber soils. The following table gives the per cent of organic
matter in the surface and sub-surface strata of the principal types
of timber and prairie soils of the state, calculated from the total
amount of organic carbon found in those soils by the Division of
Chemistry of the Experiment Station.*

290 Illinois State Dairymen’s Association.

Table 4.—Organic Matter of Soils.
Percent of organic matter.
Soil areas, soil types. Surface Subsurface
0-7 inches. 7-18 inches.
Unglaciated area of Southern Illinois—
Yellow. silt: loam “€timibet) (s:.2. cece ose ete ee 1.66 59

Lower Illinois Glaciation—

Gray -silt loam’: (prairie). san. .aie eee eee 2.36 1.06
Light-gray silt loam (timber) ................ 1.66 2,
Yellow ‘silt loam” (timber) »: 35. cee eee 1.88 74

Lower Illinois Moraines—
Yellow fine sandy loam (timber).............. 2.72 1.12

Deep Loess Areas—
Yellow fine sandy loam (timber)............. TSS) 67

Lower-Middle illinois Glaciation—
Brown-gray silt loam (prairie) .............. 2.46 ares

Middle Illinois Glaciation—

Black clay loam (prairie) sees. 2h oe 5.42 3.0%
Brown -siltAloam: (prairie) “sac. cess oe ee 4.59 2.98
Gray silt loam ....... :
Yellow-gray silt loam | timber ete peer ae 1.98 68
Yellow silt: loam. (timber): tne dee here iae te 1.35 ell
Upper Iltinois Glaciation—

Black clay -loam..Gprainie) ~ojack ew . « eeeeie oe eee 7.24 4.87
Brownesilt: loam s(prairie) soe. nies ae cc eae ee 5.68 3.45
light-eray csiltsloa macs. scree te ee olereneae

LIMMD EE eine anne eee 2.12 ae

Yellow-gray silt loatp
Yellow silt loam ..... t

Pre-Iowan Glaciation—
Brown silt loam (prairie ...... De Pert ey see ane 4.72 229
highit-eray.. (Sility loam. 2 Sle oe. ares a yee eee

* The percent of organic carbon was multiplied by 1,724 to determine
the organic matter.

Percent of organic matter
Soil areas, soil types. Surface Subsurface
0-7 inches. 7-18 inches.
Iowan Glaciation— ; 7
Brown: silt loam: oGoraime) soe. c2.is cgecers eee 4.38 Dae

Light-eray silt loamy oe erees ses ast eh uate eke lca

Yellow-gray silt loam

Yellow silt loam ... timber G2. epee RG 2.14 12
Yellow-gray silt looa.

- Thirty-fourth Annual Convention. 291

Early Wisconsin Glaciation—
Pincle-clay loam! (prairie): ........ 22... sees. 7.24 3.39
Brown silt loam (prairie) . 2.1. .0.2..0065++28-- 5.01 3.10
Inehi-eray Silt loam ....:....5.... :
Yellow-gray silt loam ............00.0406-
MASUIOW SULELOOME 6).6 ox eels cece o0s.c cere ce

GUTDDOayc: oer Vokes: tenets reps 70
Late Wisconsin Glaciation—
Black clay loam (prairie) ............-.2.-+--- 10.05 7.00
Brown silt loam (prairie) 22... ee ees ian ky 3.53
Light-gray silt loam ...............
Wellow-cray Silt lOaMm 05... ee ee ee
Melony SUG ewOAMN 6 oo as coe we we Fis we ele 8 ays
(DU 0a1| OVS) eee Rte eo 2.63 1.08
Averaze for timber SOUS -:.. <.:. 6 cc. ieee eee eee 2.00 76
Averace TO PEaitIC SONS: 25.6 -. le ee ee eee ee eee 5.3 3523

From the above table it will be seen that the average amount
of organic matter in the surface stratum of timber soils is 2.00
per cent, while prairie soils have 5.30 per cent. The effect of or-
ganic matter on a soil is to keep it loose and in condition so it
will not compact readily and to bind the finer soil particles into
- granules or crumbs, both of which tend to make the soil more
porous. This increase of porosity gives a greater power of ab-
sorption, and in this way diminishes the amount of surface run-off
and lessens the washing. Soils rich in organic matter do not
wash badly because the granular structure is developed in them,
and these compound particles will not be carried so readily by the
water as the individual particles. In soils deficient in organic
matter, a heavy rain will so compact them that but little absorp-
tion can take place. When the surface of such a soil dries it
becomes very hard and forms what is commonly called a “crust.”
With a fair supply of organic matter in the soil it is not difficult to
keep a mulch on the surface for conserving moisture.

One of the most important things in the management of the
soils of rolling land is to increase the organic matter content, not
only because of the effect it has in preventing washing, but also
because of its value in producing good tiltH, in increasing the
moisture capacity, in conserving mosture, in aiding ventilation
and in furnishing a supply of nitrogen for the plant. ‘lo increase
the organic matter in soils it is necessary to utilize all of the vege-
table matter produced. Farm manure should be turned back into
the soil as soon as possible. ‘Too often it is left piled up against
the barn to rot the boards and leach away. Weeds, stubble, and
corn stalks should be plowed under instead of being burned, as is

292 Illinois State Dairymen’s Association.

so frequently done. Crops of rye, or preferably legumes, should
be grown and turned under to increase the organic content and at
the same time augment the scanty supply of nitrogen in these
soils. A crop of cowpeas or clover is not wasted if plowed under.
The increased yield of the succeeding crops may more than pay
for it. The turning under of cover crops will help increase the
organic matter, but this is too slow on land that is washing. One
or two entire crops in a four-year rotation should be plowed under
for a time at least.

All forms of organic matter are about equally important to
the soil from a physical standpoint, yet legumes are much more
valuable because of the large amount of nitrogen which they con-
tain. A ton of corn stalks contains 16 pounds of nitrogen, oat
straw 12, wheat straw 10, clover 40 and cowpeas 43 pounds. The
soil being’ deficient in nitrogen it would be much better to turn
under clover and cowpeas than other forms. Even if a soil has a
good store of organic matter to begin with, it does not require a

great many years of cropping to reduce that stock below what it _

should be. A 50 bushel crop of corn requires 74 pounds of nitro-
gen to produce it. About 1,500 pounds of average organic matter
must be decomposed and lost to the soil to provide this nitrogen.
If the average amount of organic matter in the surface seven
inches is 2 per cent, or 20 tons per acre, twenty-seven 50-bushel
crops would require all of it to be decomposed to furnish nitrogen,
provided the stalks were removed or burned. This rapid de-
pletion of organic matter by cropping is aided materially by wash-
ing’ and soon reduces the soil to a condition of unproductiveness.
Every means must be employed to maintain the supply. The
amount of washing is proportional to the loss of organic matter.
The more the soil is ‘run down” the more difficult it is to grow
cover and soil renovating crops. (See Bulletin 115).

3. ‘Tillage—Probably nothing that we can do to rolling
land will give greater results, either for good or bad, than the
methods of tillage practiced. ‘The farmers of Illinois have not yet
learned the importance of this. The direction of plowing, planting
and cultivation is usually determined only by convenience and
regardless, too often, of consequences. We should learn to look

not only to the present, but-also to the future of our soils. Plow- |

ing is more frequently done up and down the hill in this state
than in any other way. The making of dead furrows in this

Thirty-fourth Annual Convention. a

direction is bad practice. . Nature could not desire a better begin-
ning fora gully. The work of one season’s run-off may be suff-
cient to produce a gully that the next season’s tillage operations
does not fill, and the slight draw soon increases and becomes a
source of annual trouble. The slopes should be kept as uniform
as possible, to prevent any accumulation of water ix draws.

On land liable to serious washing, plowing should always be
done along contour lines or across slopes. In the southern states,
where they have studied the problems of soil washing more than
in any other region, contour plowing is universal. From Virginia
to Arkansas this is the only method practiced on rolling land. The
water in running across the furrows meets with more obstructions
and greater resistance than in running with the furrows. Plowing
up and down the hill is apt to leave small depressions between fur-
rows in which the water will accumulate and do washing. Plant-
ing should be done across the slope. I have seen small ditches six
inches or more in depth in the track of the planter a week after
planting where the rows had been run up and down the hill. The
corn had all been washed out by the water which had accumulated
in and followed the planter track. If the corn rows had been run
on contours this could not take place. Up and down hill planting
allows the accumulation of water between rows, and this will form
a large number of small ditches, which in the aggregate carry a
large amount of material. In contour planting each row retards
the movement of water down the slope, causing greater absorp-
tion. Wheat should be drilled in the same direction as the corn
is planted.

While the direction of plowing is important, the depth is
equally so, since this controls in large part the amount of run-off.
A deep layer of loose soil will absorb a considerable rainfall with-
out run-off. Five inches of such soil will readily absorb one inch
of rainfall. Deep plowing mixes the organic matter with the soil
to considerable depth, thus keeping it loose, so that the water will
penetrate it quite rapidly.

4, ‘Terraces and Hillside Ditches.—In the southern states it
is a somewhat common practice to terrace the slopes, the kind of
terraces depending upon the character of the soil and subsoil.
Where the soil is pervious, such as a sandy soil, the terraces may
be run on a level across the slope, but more frequently they are
given sufficient fall so that the water runs along the terrace with-

204 Illinois State Dairymen’s Association.

out doing much washing. ‘The water is kept on the terrace by an
embankment on the lower edge. Hillside ditches are sometimes
used to prevent washing. A ditch is run across the slope, with a
fall sufficient to carry the water off without doing any damage. A
number of these are made upon the slope, each one carrying off
its share of surplus water. The distance between the ditches is
determined by the slope, the steeper the slop the closer the ditches.
Sometimes the hillside ditch and terrace are combined, the ditch
being placed at the edge of the terrace.

If cover crops, organic matter, and deep contour plowing are
used to the best advantage, probably there will be no need of ter-
races and hillside ditches where the rainfall is no greater than it
is in this state.

I would like to quote in this connection from a letter by Pro-
fessor Massey, for many years at the North Carolina Experiment
Station. He says: “I attended an institute at Vienna (Johnson
county) a few years ago, and was very much surprised to see the
farmers plowing straight up and down the hills, and told them
that this was largely the cause of the washing and was much
harder on the team than contour plowing. I have cured old gullies
in steep Virginia hills merely by deep subsoiling, level cultivation
to prevent making dams, winter cover crops and a rotation that
brings humus making crops on the land frequently. The one-
horse plow and shallow plowing is responsible for the gullies in
the south and up and down hill plowing in southern Illinois.”

Methods of Preventing Gullying.

No form of washing will utterly ruin land more quickly than
gullying. The owner of very rolling or hilly land must be on the
lookout constantly for incipient gullies, and must use every means
for preventing their enlargement. The fact that slopes are not
uniform allows the water to accumulate in draws, thus increas-
ing its volume and velocity and multiplying its washing power
many times. Unless some means are taken to prevent it, the water
soon grinds out a formidable gully.

It 1s a somewhat common practice to scatter straw in these
draws in the fall or to build straw dams across them at frequent
intervals. ‘These serve to check the velocity of the. water and
catch the sediment, but frequently the run-off is so great that the
straw is carried down the draw and lodges at the base. These

tl

=

Thirty-fourth Annual Convention. 295

dams are sometimes held in place by rows of driven stakes across
the draw. In general, straw is too fine to be used alone very sat-
isfactorily. The water cannot get through it rapidly enough and
so is very apt to wash the dams away or wash around the ends.
A coarser material used with the straw gives better results.
These means are not always satisfactory.

A better plan, used a great deal in some parts of the state,
is to keep these draws in grass sod, at least until they are so well
filled that there is little danger. A sod of this kind binds the soil
particles together, while the top growth checks the velocity of the
water, causing the sediment in suspension to be deposited. In
time the draw will be filled so that it may be cropped, but it should
be seeded down again if there is danger of a gully forming. This
method is practiced very successfully, the grass being mowed for
hay. Some farmers in renting their land have a clause in the -
contract forbidding the plowing of the draws. Almost any grass
that forms a tough sod will answer the purpose, timothy and red-
top being quite satisfactory.

Dams of earth or stone are sometimes built across draws to
catch the sediment, and in many cases, depending upon condi-
tions, this method may be very satisfactory. This plan will work
better in rather broad, shallow draws possessing little fall.

In many cases the owner of the land either does not realize the
importance of preventing the formation of gullies or he is care-
less in this respect ,and before he is aware of it deep gullies form
which are very difficult to fill. Cultivation becomes impossible,
and the land rapidly passes from bad to worse, and in a short time
the field is abandoned. Many such are found in the unglaciated
area of southern Illinois, and a very bad feature is that the num-
ber of abandoned fields is constantly increasing. ‘The matter of
filling gullies is a simple one, although it requires care and perse-
verance. If it is desirable to break the field up soon, and the
eullies are not too deep, they may be filled with plow and scraper
in a comparatively short time and with little expense. If, how-
ever, there is no immediate need for these to be filled, a different
plan may be followed, and while nature made the gully she can
also be induced to fill it with a little help from man. Most of the
hilly and broken land of the state has been timbered and often
has considerable brush growing upon it along fences and on
waste places: This brush can be used to good advantage in fill-

296 illinois State Dairymen’s Association.

ing these ditches, and it really looks better there than decorating
fence corners. If the brush is too coarse, straw or old hay can
be thrown in with it. This will catch the sediment and fill the
gully. Some kind of grass should be started in the gully as soon
as possible, to help catch and hold the material carried by the
water. Red-top is one of the best, since it thrives under some-
what adverse conditions, forms a tough sod, and produces a large
amount of top. If brush is not convenient it would be well to
use any material at hand that will accomplish the result. Stumps
or large stones do not answer the purpose as well as finer material,
because the water will run around them and they may actually
cause more washing. Old rails with straw, corn stalks, or cobs
may be used, but it is well to get something growing as soon as
possible, and grass is better than anything else.

The gully produced by a waterfall is one of the hardest
to fill, since the fall of the water gives it great power, making it
very difficult to stop its undermining action. As these generally
occur where the field is in grass there is a comparatively small
amount of sediment carried, and consequently the filling will go
on but slowly. The recession of the fall must be stopped. Straw
and brush should be used to fill in under the fall, weighting them
down with stones or sod, to prevent their being washed away.
Dams of brush should be put in at intervals below the fall, and
even a solid dam at the edge of the field may be of much use in
completely filling the gully.

Illinois is a comparatively new state, yet the ruining of land
has gone on so rapidly that in some parts of the state many
fields have been abandoned. In the counties of Hardin, Pope,
Union, Johnson, Alexander and Pulaski, and in the counties ad-
joining the Wabash, Mississippi and Illinois rivers soil abandon-
ment is already noticeable to a greater or less extent. Washing
has been more detrimental in southern Illinois because the rain-

fall is greater and the organic matter content of the soil is less,

so that most of the ruined soils are confined to that region. If
this destruction of soils is as rapid in the future as it has been in
the past large areas will be abandoned and depopulated in Illinois,
just as they have been in the older states, for such impoverished
soil will not supply the needs for even the simplest methods of liv-

ing.

Thirty-fourth Annual Convention. 297

The outlook for the future of the rolling land 1s certainly not
a hopeful one under the present most common systems of man-
agement, or more properly of mismanagement. Increasing pov-
erty will be the future of the owners of this land unless a radical
change in methods takes place. It is not an expensive process
to protect and improve these soils, but it becomes relatively more
expensive as time goes on, because the people will be less able to
do it. Sad, indeed, is the prospect before the boys and girls of
these lands when their only inheritance is a ruined hillside farm.

COWS TEST ASSOCIATION.

Secretary George Caven.

The importance of some movement that will induce dairy-
men to go more into cow testing and thus learn which of their:
cows are profitable and which are not, is fully appreciated by the
officers of the Illinois State Dairymen’s Association. A good
share of the program at the Marengo convention was given over
to this subject. The dairy department at the University has
given thus subject much attention and for some vears has had
men in the field testing herds and showing dairymen the neces-
sity of knowing just what each cow is doing.

In Michigan great advancement has been made in this line
by forming cow testing associations; and these associations are
proving successful. In Wisconsin also the cow testing associa-
tions are growing. The Wisconsin Dairymen’s Association has
one man in the field who gives all his time to the forming of
these associations.

Illinois should get into the cow testing association class.
There is no better way to advance dairying and teach dairymen
that dairying is highly profitable if correctly followed.

To show How these associations are managed we are quoting
from a bulletin recently issued by the Dairy Department of
Michigan. It opens with “Some notes on co-operative cow
testing in Denmark and Sweden” and follows with an explana-
tion of the plan now being followed in Michigan. From the
bulletin we take the following:

298 Illinois State Dairymen’s Association.

SOME NOTES ON CO-OPERATIVE COW TESTING IN. DENMARK
AND SWEDEN.

The first co-operative cow testing association (record asso-
ciation control association) was organized January 23rd, 1895,
at a meeting called for that purpose on the farm of Soren
Peter Knudsen, Jullie Skovgaard, Vejen, Denaro sine
initiative was given by Mrs Anne Hansen, Askov, whose hus-
band, Statsconsulent Frederik Hansen, for several years had
tested the fat content of milk given by the different cows.
in his herd. It was done in this way that samples of the
individual cow’s milk were sent to the creamery tor testing. It
was when the farmers of that community had begun to realize
what benefits Frederik Hansen received from such records that
-Mrs. Hansen suggested that Mr. Hansen and his neighbors
should organize themselves into an association for the purpose of
investigation and recording of the feeding, as well as the milk
and butter fat yield of individual cows in the herds, and with
those records as basis, to make the dairy industry more remuner-
ative and to work toward the development of a strain of cows
which would produce a large quantity of milk rich in butter fat.

The association commenced active operations May 1, 1895,
with 12 members, and this number has been steadily increased
so that the association now numbers 24 members, with a total
of 522 cows, and it has become necessary to employ two men to
do the testing and compiling of the records.

Later the same year another association was organized and
since then new associations have been organized so fast that
Denmark now has over 400 associations in operation. The
degree in which the Danish farmer supported? the movement
can best be realized when we learn that in area Denmark is only
one-fourth the size of the state of Michigan.

The following table shows the growth of the movement in
Denmark, Sweden, Norway, Germany and Finland:

Thirty-fourth Annual Convention. 299

Denmark. Sweden. Norway. Germany. Finland. —
ILE ee a eer 2
Uf: 3) Roa anes eee iss
WOM Ria hides aes So5 105) 1
1 OU eae vee ear 58 1 1 it
OS Orc wares wise oes 82 7 5 i D
OO) aR eer 49 20 3 1
TECK CEL A SSA eae 41 42 46 5 1
LOCRS eae 47 66 42 ) 3
EOS 2 AA ea 55 51 30 11 D
TE GE a en aee 28 86 23 34 10
MOCAT Sc. bs 390 213 163 63 20

Government Assistance.

Since May 23, 1902, the Danish government has given the
work financial assistance. Each year the sum of $32,000 is
appropriated to be distributed in portions of not more thas
$66.00 to any one association, the association to have not less
than 200 cows. ‘The government also aids indirectly by offering
prizes for the best animals and encourages improvement in dairy
cattle by a liberal appropriation for the purpose of aiding bull
associations which are a natural outgrowth of the cow testing
associations.

The Swedish government aids the movement by contributing
_ yearly as follows:

Associations. The first 3 years. The following years.
With less than 250 cows .......... $53.00 $40.00
BBD EO) BD eee A ee 47.00 33.00
UOMO HC) a ctaiiccct yn soe. eye olbebleie ei ere 2 ai 40.00 27.00
SO OPO Ss, cgeics cf ace Seress e608 dv 0 ace's 33.00 20.00
AO MVOme a Nae eo ane ele sb oals a web'w oe eS e 27.00 13.00
SHB V0 LD) Se e* oe eae en ane oe me a 20.00 7.00

The Control Assistants.

The assistants, or the men that do the weighing and calcu-
lation of the milk, butter, feed, etc., in the associations, are men
that have had especial training for that purpose. The agricul-
tural schools in Denmark conduct every year special courses of
from two or four months, for the purpose of giving instructions
to cow testers. Before entering these courses, the students must:
have had practical experience in the feeding and care of dairy
cattle, and must have had such experience in veterinary science,
milking, breeding, etc., that they are able to give advice to the

300 Illinois State Dairymen’s Association.

dairymen. ‘The educational effect of a college course, together
with one or two years’ work in a cow testing association. has
proved such that those men are in general demand as managers
of large dairies, creameries, etc., and they are frequently found
in leading positions connected with the dairy work.

The Work of the Assistants.

The assistants make periodical visits to the farm of each
member of the association, and spend a day at each place. If
the association has 12 members, the testing is done every four-
teenth day, and if there are 26 members, and one herd can be
tested a day, the testing will be done once a month, making due
allowance for Sundays. In every herd of 40 or less cows,
the work can be done in a day. If the number of cows in
a herd is greater than 40, two days are necessary. On the other
hand, if the farms are located close together and the herds ate
not too large, two herds may be tested in a day.

The milk from each cow is carefully weighed, sampled and
tested, both night and morning. From the data obtained in this
way, the monthly yield is calculated. In the same way the num-
ber of pounds of feed and the cost of same is computed for each
cow. ‘These details are entered into a book kept for that pur-
pose. ‘Thus at the end of the year, the farmer will have a com-
plete record of every cow in his herd, and with this as a basis,
he can make intelligent selection of cows for breeding purposes.

Some of the Results.

The first aim of the associations has been to make dairying
yield better returns and to increase the interest in dairying.
Through an accurate record of the yield and feed consumed, the
dairyman has an opportunity to judge as to the present profitable-
ness of his herd and as these records, when compared with others,
at the same time, show where improvement might be made, they
become of great importance. The problem is, then, to avoid the
mistakes of the past and to make such improvements as are
needed, and the records may suggest.

The following table shows the improvement made in one
herd of the Wallakra (Sweden) cow testing association by seven
years’ testing: 7

Herd B., owned by Aug. Kinck, Beltaberga, Sweden.

Thirty-fourth Annual Convention. 301

| 5 . a 5 ¢ 100 feed-units gave
2 Ss as) & q +s re Sib
1 aa =) = hy p= Jia! is 5 = g : =
ae AG eo ag cS » io) eS id &
4 Q, 6 ° cS ~~
be,© oe oe 2 a 9 Mia gots = 2
a'c oS oo a 3 ai = =
pe ioe |: 8a | Bee | Bo) Bae d E
oo bo pA pb Om > pb Oo 2 2
‘= xq < =? <q <q — =
1899-1900..... 70 2,421 fe S20) seas 245 302 10.1
1900-1901.... 28 2,695 7,905 | 3.138 Dag 293 10.1
1901-1902..... 46 2,566 9,003 | 3.20 317 350 NS
1902-1903 ..... 55 2,507 9,984 | 3.18 350 398 13.9
1903-1904..... 61 2,587 10,584 | 3.22 376 407 14.5
1904-1905..... 64 2,743 WL PBO.. | 52% 399 409 14.5
1905-1906..... 71 3,035 LBS) Sh all 401 one Bez:
Imerease:. .<. a1 8 Ki 614 AN OG I orcs cse ts 156 70 Bail

Let us stop and think what this means. Figuring the but-
ter at 22.2 cents per pound, it means that Mr. Aug. Kinck in
1906 received $2,558.82 more from his herd than he did in 1900
when he joined the association. In ten years this would amount
to $25,588.20. These results were accomplished through judi-
cious feeding, weeding and breeding, and shows what may be
attained if the lessons taught by the records of the herds are put
into practical use.

The increase in the feed units consumed during the last two
years was undoubtedly due to the extremely dry summers, when
it became necessary to give the cows additional concentrated
feed. Had this not been necessary, the economic results would
have been still better.

1. Swedish feed unit equals 2.3 Ibs. bran, or
2.2 lbs. mixed grain, or
1.8 Ibs. oil cake, or
3.3 Ibs. dried beet pulp, or
5.5 Tos. clover hay, or
8.8 Ibs. oatstraw, or
2.2 Tos. beets, or
36 Tbs. ensilage, or
17 Ibs. green clover.

302 | Illinois State Dairymen’s Association.

Record of all the cows in Wallakra Cow Testing Association
for the first seven years of its existence:

o © © 100 feed units gave

roma) 2 : 2

2s = - Ax HSS 5 a Oe

Si ches Sissies o ao... bi

Ae e =| (S| rs + Wn Ee s

aes | w¥s &0 a2 5 F E

ia0] Sm (a oC fy ae} ia} “aes,

Oty Y ono a bay w wa

5 OR 5 Oo 5S ba Ho) aS)

< < < < = =
Usteyear 20 ees, 2,374 6,702 3.09 227 282 9.6
ZO Veatch nee 2.409 6,618 3.19 231 ~ 280 9.6
BOSVear oe. 2.390 7,482 3.20 264 313 11.0
Athgyeati oes: 2.302 7,965 3.20 280 346 12.2
oth year... 20x: 2,334 8.1382 3 24 291 348 12.4
6th year........ 2,435 8,765 3.21 310 309 Ta
(thi year s.5.8.5% 2,536 8,602 3.20 304 340 12.0
Increase......... 162 1900 ie ch T7 58 2.4

By comparing this table with the preceding one, it will be
seen that the feed units per cow increased materially during the

last two years. This was undoubtedly due to the extremely dry

summers.

By comparing this table with the preceding one, it will be
herds with the increase of production of Herd B, which was one
of the herds in the association, one would naturally infer that
some of the other members of the association did not as extens-
ively put into practice the lessons taught by the records. And
just therein is a lesson, namely, that it does a man little good to
have dairy knowledge, unless he puts that knowledge into prac-
tical use. Yet. figuring the butter at 22.2 cents, the income per
cow has been increased $17.07 more than it was during the first
_ year the association was operated.

And these results are not exceptions. In fact all the older
associations show a steady increase in yield as well as improve-
ment in economic production.

The following table shows what systematically kept records
will accomplish in the line of milk yield. The milk production of
1,172 herds on the island of Fyen, Denmark, is found to be as

1 Sec
1 ae

follows : A ie

sel

& “+
i == i
SS a

Thirty-fourth Annual Convention. - 303

Some of the Results.
Yield from <% herds averages 3,300 to 4,400 Ibs.

21 4,400 to 5,500
135 5,500 to 6,600
386 6,600 to 7,700
438 7,700 to 8,800
158 8,800 to 9,900

27 ; 9,900 to 11,000

5 11,000 and over.

These herds were regular herds as they were found in the
country and do not include any “fancy” herds.

The Work Extended.
Recently many of the associations have found the system of
keeping records so instructive and profitable that it has been
' extended to include other branches of farming, such as the rais-
ing of young stock, horses, hogs, poultry, and the growing of
crops. :
CO-OPERATIVE COW TESTING ASSOCIATIONS IN MICHIGAN.

Since the enactment of the new dairy law of 1905, which
makes it the duty of the Dairy and Food Department to foster
and encourage the dairy industry, numerous dairies have been
visited by the inspection force. This has been done with the view
not only of investigating the sanitary conditions under which
milk is produced, but also to ascertain if possible the economic
condition of the dairy business.

The reports of the inspectors show that only in isolated cases
did the dairyman know how much his herd brought him in a year.
Very few farmers had Babcock testers, and the majority of those
who did have testers did not use them. In exceptional cases the
cost of the feed was estimated. Where records have been
obtained by the inspector, their procedure has been, either to add
up the returns from the creamery or cheese factory as shown by
the monthly statements furnished by them to their patrons, or to
go to the factory and copy those monthly returns from the books.
After securing this data, the inspector ascertained from the
rarmer how many cows were kept during that period, and by
dividing the returns by the number of cows kept, the gross re-
ceipts per cow were calculated. While some of the records showed
large profits, the great majority did not. The gross returns in a

year were in many instances as low as $19.00 for each cow in the
herd.

30% Illinois State Dairymen’s Association.

These and much other data would indicate that there is a
wide field for improvement of the dairy cattle in Michigan in
point of performance. If a dairyman wishes to improve the pro-
ductiveness of his herd, there is only one way of domeg it
provided they are properly fed and cared for, namely, to weed out
the poor producers and replace them with profitable cows. Such,
however, are rarely found on the market except at very high
prices, and the average dairyman will find that if he wants good
cows, he will have to raise them himself. ‘The best method he
can adopt then is to secure a good sire with dairy qualities and
raise the calves of his best cows,and with them replace the cows
that have proved unprofitable.

But in order to do this, he must be able to tell the good cows
from the poor ones. He must know three things about every
individual. First how much milk will she give in a day or a
month. He must know how much she gives in a year, because
he must feed her a year.

Second, he must know the richness of the milk in order to
determine its market value. The richer it is in fat, the greater
its market value.

Third, he must know how much it costs to keep the cow a
year. This factor is just as important as it is to know the yield of
milk and the richness of it, for it is the net profit that makes a
cow valuable.

He must put in operation on his farm a system that will
enable him to determine these three factors about every cow in
his herd. This has been advocated for years in this country, and
yet very little progress has been made. ‘The average dairyman
has so many things to do that he has not the time to do this
systematically. And it must be done systematically to be of any
value. Co-operation can accomplish what is not practical with
the individual.

This Department believes that the cheapest and most effect-
ive way of doing this is by organizing co-operative cow testing
associations, and on the 26th of September, 1905, assisted in
organizing the first association of that kind in Fremont, Newaygo
county. It was not only the first in Michigan, but the first in
America. It has now started on its second year, and the results
of the first year’s test will be found in the pages of this bulletin.

Thirty-fourth Annual Convention. 305

The first of February, 1907, another association commenced
operations at Coopersville, Ottawa county, and since then
associations have been organized at Bay City, Caro and Lapeer.
The indications are that many more will be organized in the
near future. In the operation of these associations we have
copied after those in operation in the intensive dairy districts of
the old world. It is generally recognized that the high position
those countries occupy in dairying has been reached through
these co-operative efforts more than through any other one thing.
It is believed that nothing could be done by this Department
which would be of more benefit to the dairy farmer than to render
all assistance possible in the organization of cow testing associa-
tions in every dairy community in the state.

° Practical Workings of the Association.

A few farmers in a community owning a sufficient number
of cows simply meet and organize under the laws of the state,
elect officers and hire a competent man to do the testing. The
expense is to be paid pro rata by each man in proportion to the
number of cows he owns. It is desirable to have a sufficient num-
ber of cows in the association so that the expense will not exceed
$1 to $1.50 per cow a year. ’ Ihe tester visits one herd a day. He
arrives in the afternoon, sees the cows milked, weighs the milk,
takes a sample from each cow, weighs the cow’s milk, estimates
the feed and the cost, both night and morning. Then he tests the
milk of each cow and figures out the cost of the ration, leaving a
record for the farmer. ‘This farmer then takes him and his outfit
tonpne wext fatmer, and so on. Ele gets to each farm every
month, so that a farmer has monthly records each year At the
end of the year, the tester figures up the yield of milk and butter
fat and the value of the same, the cost of feed to maintain each
cow a year, and figures out the profit or loss on each individual
in the herd, and furnishes every patron with this complete record.
What dairyman in Michigan can afford to be without this knowl-
edge of his dairy herd when the expense will not exceed $1 or
$1.50 per cow?_ Suppose a man should come to you and say that
he would tell you just exactly how much profit you were making
on each cow for $1 or $1.50. Would you not think it a bargain
to accept the proposition? And yet this is just what a co-opera-
tive cow testing association offers to every man.

306 Ilhnois State Dairymen’s Association.

The Method of Calculation.

The yield of milk and butter fat for a year is calculated from
the monthly records. These again are obtained by multiplying
the yield for the day the cow was tested with the number of days
in the month. To determine how closely such records would
agree with the actual yield, numerous experiments have been
made. Asa result of these it has been found that the milk yield
calculated in this way does not vary on an average more than six
pounds, and the butter yield not more than four pounds per hun-
dred pounds when compared with the actual yield.

It will be seen from the records that the average price re- -
ceived for butter fat varies with the different individuals,
although the butter was manufactured in the same creamery. ‘The
price received for butter fat seems to be dependent on when the
cow was fresh. Thus it will be noticed that when a cow came in
during the fall months, she gave the largest flow of milk during
. the winter months, when butter fat brought the highest price, and
gave the least milk during the hottest weather, when butter was
the cheapest and when the farmer had the least time to care for
her properly. Cows that came in during the spring months
gave the most milk when butter was cheap and had a tendency to
go dry during the cold months. This would indicate the advis-
ability of having the cows come fresh in the fall. The price is
based on the returns from the creamery.

The cost of feed is based on the local markets, and varies
with the different herds, due undoubtedly to the degree of fore-
thought employed in buying at times of the year when feed was
cheapest. In figuring the cost of pasture more consideration has
been given to the quality of the pasture during the various months
than to the value of the land.

Heifers with first calf have not been charged for feed until
after they have calved.

In determining the total profit, it has been assumed that the
calf, the skim milk, and the manure from each cow would pay for
the labor in feeding and caring for her.

The last column, “Cost to produce one pound butter fat,’’ is
an important one. ‘Too little attention has been paid to this part
of individual records in the past. It is not enough to produce a
large number of pounds of butter fat. It must be produced
economically. Profit is what brings success.

Thirty-fourth Annual Convention. — 307

Leading dairymen are beginning to realize that the best cow
is the one that gives the largest returns for the same amount of
feed regardless of the cost of the same. The dairymen of the old
world recognize this point when they determine the amount of
milk or butter the cow gives for every 100 feed units she con-
sumes.

During the past year the associations have not been able to
make comparisons between the different cows in this respect, but
expect to do so in the future.

Following are records of some of the herds in the first
year’s test, which records show just the information gained in
the cow testing associations:

1anion.

s Associ

J

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State Da

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316 lilinois State Dairymen’s Association.

Illinois Dairy and Food Laws.

In Force July 1, 1907

An Act to prevent fraud in the sale of dairy products, their imi-
tation or substitutes, to prohibit and prevent the manufac-
ture and sale of unhealthful, adulterated or misbrandea
food, liquors or dairy products, to provide for the appoint-
ment of a State Food Commissioner and his assistants to
define their powers and duties and to repeal all acts relating
to the production, manufacture and sale of dairy and food
products and liquors in conflict herewith.

Section 1: Be it enacted by the People of the State of
Illinois, represented in the General Assembly :

Provision for appointment of a State Food Commissioner
and the establishment of a State Food Department. That the
Governor shall appoint a commissioner, who shall be known as
the State Food Commissioner, who shall be a citizen of the State
of Illinois, and who shall hold his office for the term of four
years and until his successor is appointed and quaiified, and who
shall receive a salary of thirty hundred dollars per annum and
his necessary expenses incurred by him in the discharge of his
vificial duties, and who shall be charged with the enforcement of
all laws that now exist or that hereafter may be enacted in this
State regarding the production, manufacture, sale and labeling
of food herein defined, and to prosecute or cause to be prosecuted
any person, firm or corporation, or agent thereof, engaged in
the manufacture or sale of any article manufactured or sold in
violation of the provisions of any such law or laws. The Gouy-
ernor shall also appoint from time to time, as required, a Food
Stanard Commission, for the purpose of determining and
adopting standards of quality, purity or strength, for food
products, for the State of Illinois, to consist of thiee members,
one of whom shall be the State Food Commissioner or his repre
sentative, who shall serve without extra pay; one of whom shall
be a representative of the Illinois Food Manufacturing Indus-
tries and one of whom shall be an expert food chemist of known

Thirty-fourth Annual Convention. 317

reputation, all to be citizens of the State of Hlinois, who shall
receive fifteen dollars ($15.00) per day for a period not exceed-
ing thirty (30) days in one year and necessary expenses incurred
during the time employed in the discharge of their duties: Pro-
vided, that said Food Standard Commission, in determining and
adopting a standard of quality, purity or strength, of milk or
cream, shall fix such standard as may be determined solely by
the examination and test of milk or cream and the can or recep-
tacle in which it is placed.

The said commissioner is hereby authorized to appoint, with
the advice and consent of the Governor, one assistant com-
missioner, who shall be a practical dairyman, whose salary shall
be $2,000 per annum and expenses incurred in official duties.
One chief chemist, who shall be known as State Analyst, whose
salary shall be $2,500 and expenses incurred in the discharge ot
official duties. One attorney whose salary shall be $1,800 per
annum and expenses incurred in the discharge of official duties.
One chief clerk, whose salary shall be $1,800 per annum and
expenses in discharge of official duties. Said commissioner
shall also have authority to appoint five analyticar chemists,
whose salary shall be $1,200 per annum each; twelve inspectors,
whose salary shall be $1,200 per annum and the necessary
S<ictses Melimned im the periormance of their duties. Three
(3) stenographers at $900 and one assistant clerk at $900 each.

The said commissioner shall make annual reports to the
Governor not later than the 15th of January, of his work and
proceedings, and shall report in detail the number of inspectors
he has appointed and employed, with their expenses and dis-
bursements and the amount of salary paid the same, and he may
from time to time issue bulletins of information, when in his
judgment the interests of the State would be promoted thereby.

The said commissioner shall maintain an office and labora-
tory, where the business of said department may be conducted.
This section shall not affect the term of office of the present
commissioner, and he shall be regarded as having been appointed
under the provisions of this Act.

sec. 2. Power of Commissioner and Inspectors Making
Inspection.) ‘The State Food Commissioner, and such inspectors
and agents as shall be duly authorized for the purpose, when and
as often as they may deem it necessary for the purpose of deter-

(ks)
fat

8 Illinois State Dairymen's Association.

mining whether any manufactured food complies with the law,
shall examine the raw materials used in the manufacture of food
products and determine whether any filthy, decomposed or putrid
substance is used in their preparation. ‘They may also examine
all premises, carriages or carts where food is manufactured,
transported, stored or served to patrons, for the purpose only of
ascertaining their sanitary condition and examining and taking
samples of the raw materials and finished products found therein ;
but nothing in this act shall be construed as permitting such
officers to inquire into, or examine methods of processes of manu-
facture, or requiring or compelling proprietors or manufacturers,
or packers of proprietary or other food products, to disclose
trade rights or secret processes, or methods of manufacture.
Said commissioner, inspectors and agents shall have power and
authority to open any package, can or vessel, containing or sup-
posed to contain, any article manufactured, sold or exposed for
sale, or held in possession with intent to sell, in violation of the
provisions of this Act, or laws that now exist, or that may
hereafter be enacted in this State, and may inspect the contents
thereof, and may take samples therefrom for analysis. The
employes of railroads, express companies or common carriers
shall render to them all the assistance in their power, when so
requested, in tracing, finding or disclosing the presence of any
article prohibited by law, and in securing samples thereof as
hereinafter provided for.

Sec. 38. Refusal to Assist Inspector a Misdemeanor.) Any
refizsal or neglect on the part of such employes of railroads, ex-
press companies or other common carriers, to render such friend-
ly aid, or to furnish such samples for analysis, as provided for
in section 2 of this Act, shall be deemed a misdemeanor, and
shall be punished as hereinafter provided.

Sec. 4. The person taking such sample as provided for in
section 2 of this Act, shall in the case of bulk or broken package
goods divide the same into two equal parts, as nearly as may be,
and in the case of sealed and unbroken packages he shall select
two of said packages, which two said packages shall constitute
the sample taken and, properly to identify the same, he shall, in
the presence of the person from whom the same is taken, mark or
seal each half or part of such sample with a paper seal or other-
wise, and shall write his name thereon and number each part of

Thirty-fourth Annual Convention. 319

said sample with the same number, and also write thereon the
name of the said dealer in whose place of business the sample is
found, and the person from whom said sample is taken shall also
write his own name thereon, and at the same time the person tak-
ing said sample shall give notice to such person from whom said
sample is taken that said sample was obtained for the purpose of
examination by the State Food Commissioner. One part of said
sample shall be taken by the person so procuring the same to the
State Analyst or other competent person appointed for the pur-
pose of making examinations or analyses of samples so taken,
and the person taking such sample shall tender to the person from
whom it is taken the value of that part thereof so retained by the
person taking said sample; the other part of said sample shall be
delivered to the person from whom said sample is taken. If the
person from whom said sample is taken has recourse upon the
manufacturer or guarantor, either by operation of law or under
contract for any failure of the part of said sample to comply with
the provisions of this Act, then said person from whom said
sample is taken shall retain for the period of ninety days that
part of said sample so delivered to him in order that said manu-
facturer or guarantor may have the same examined or analyzed
if he so desires.

Provided, that the person procuring said sample may securely
pack and box that part thereof retained by him and send the same
to the State Analyst, or other competent person appointed here-
‘under for the purpose of making examinations or analyses of
samples, and his testimony that he did procure the sample and
that he sealed and numbered the same as herein provided, and
that he wrote his name thereon and that he packed and boxed
said part thereof and sent the same to the State Analyst, or other
competent person appointed hereunder to analyze such sample,
and the testimony of the person to whom said package or box
is addressed that he received the same in apparent good order,
that said sample was sealed, and that the number thereof and
name of the sender, as herein provided for, was on said sample,
and that the seal at the time the same was received was unbroken,
shall be prima facie evidence that the sample so received is the
sample that was sent, and that the contents thereof are the same
and in the same condition as at the time the person so procur-
ing said sample parted with the possession thereof, and the

320 illinois State Dairymen’s Association.

testimony of said two witnesses as above shall be sufficient to
make such prima facie proof.

Sec. 5. Manufacturing Adulterated or Misbranded Good
Misdemeanor.) It shall be unlawful for any person to manu-
facture for sale within the State of Illinois any article of food
or drink which is adulterated or misbranded within the meaning
of this Act, and any person who shall violate any of the pro-
visions of this section shall be guilty of misdemeanor and on
conviction thereof shall be punished according to the provisions
of this Act.

Provided, that no article of food shall be deemed misbranded
or adulterated within the provisions of this Act when intended —
for export to any foreign country or purchaser, and prepared
or packed according to the specifications or directions of the
foreign country to which said article 1s intended to be shipped;
but is said article shall be in fact sold or offered for sale fer do-
mestic use or consumption, then this proviso shall not except
said article from the operation of any of the other provisions
of this Act.

Sec. 6. Possession Misbranded or Adulterated Articles
Provided.) ‘The having in possession of any article of food
or drink which is misbranded or adulterated with intent to sell
the same, is hereby prohibited; and whoever shall have in his
possession with the intent to sell, sell or offer for sale any
article which is adulterated or misbranded within the meaning
of this Act, shall be guilty of a misdemeanor, and on conviction
thereof shall be punished as hereinafter provided. Proof that
any person, firm or corporation has or had possession of any arti-
cle which is adulterated or misbranded shall be pruma facie evi-
dence that the possession thereof is in violation of this section.

sec. 7. Term Food Defined.) The term “food,” as used
herein, shall include all articles used for food, drink, confection-
ery or condiment by man or other animals, whether simple, mixed
or compound, and any substance used as a constituent in the
manufacture thereof.

Sec. 8. Defines Adulteration. That for the purpose Of
this Act an article shall be deemed to be adulterated—

In case of confectionery:
First—If it contains terra alba, barytes, talc, chrome yel-

Thirty-fourth Annual Convention. 321
low, paraffin, mineral fillers or poisonous substances, or poison-
ous color or flavor.

Second—lf it contains any ingredient deleterious or detri-
mental to health, or any vinous, malt or spiritous liquor or com-
pound, or narcotic drug.

In case of food:

First—Ilf any substance has been mixed or packed with it
so as to reduce or lower or injuriously affect its quality, strength

or purity.
| Second—lf any substance has been substituted wholly or in
pane ror time article.

Third—lf any valuable constituent of the article has been
wholly or in part abstracted: Provided, that in the manufacture
of skim or separated cheese the whole or part of the butter fats
in the milk may be abstracted.

Fourth—lIf it be mixed, colored, powdered, coated, polished
or stained in any manner whereby damage or inferiority is con-
cealed, or it is made to appear better or of greater value than it
really is.

Fifth—lIf it contains any added poisonous or other added
deleterious ingredient which may render such article injurious
to health: Provided, that when in the preparation of food pro-
ducts for shipment they are preserved by an external application,
applied in such a manner that the preservative is necessarily
removed mechanically, or by maceration in water, or otherwise,
and directions for the removal of said preservatives shall be
printed on the covering of the package, the provisions of this
Act shall be construed as applying only when such _ products
are ready for consumption; and formaldehyde, hydrofluoric acid,
boric acid, salicylic acid and all compounds and derivatives there-
of are hereby declared unwholesome and injurious.

Sixth—lf it consists in whole or in part of a filthy, decom-
posed or putrid, infected, tainted or rotten animal or vegetable
substance or article, or-any portion of an animal unfit for food,
whether manufactured or not, or if it is the product of a diseased
animal, or one that has died otherwise than by slaughter.

wee 9) Visbranded Mefned. The term “misbranded,”
as used herein, shall apply to all articles of food or drink, or
articles which enter into the composition of food or drink, the
packages or label of which shall bear any statement, design or
device regarding such article, or the ingredients or substance

322 Illinois State Dairymen’s Association.

contained therein which shall be false or misleading in any parti- |
cular; and to any such products which are falsely branded as
to manufacturer, packer or dealer who sells the same, or as to
the state, territory or country in which it is manufactured or
produced. ‘That for the purpose of this Act an article shall be
deemed misbranded—

In case of food:

First—lf it be an imitation of or offered for sale under
the distinctive name of another article.

Second—lf it be labeled or branded so as to deceive or mis-
lead the purchaser, or purports to be a foreign product when.
not so, or if the contents of the package as originally put up shall
have been removed in whole or in part and other contents shall
have been placed in such package, or if it shall fail to bear a
statement on the label of the quantity or proportion of any mor-
phine, opium, cocaine, heroin, alpha or beta eucaine, chloroform,
cannabis indica, chloral hydrate or acetanilid, or ary derivative
or preparation of any such substances contained therein.

Third—lf in any package form and the contents are stated
in terms of weight or measure, they are not correctly and plain-
ly stated on the outside of the package.

Fourth—lf it be a manufactured article of food or food
sold in package form, and is not distinctly labeled, marked or
branded with the true name of the article, and with either the
name of the manufacturer and place of manufacture or the name
and address of the packer or dealer who sells the same.

Fifth—lf the package containing it or its label shall bear
any statement, design or device regarding the ingredients of the
substance contained therein, which statement, design or device
shall be false or misleading in any particular: Provided, thac
an article of food which does not contain any added poisonous
or deleterious ingredients shall not be deemed to be adulterated or
misbranded in following cases : :

First—In case of mixtures or compounds which may be
now, or from time to time hereafter known as articles of food
under their own distinctive names, and not an imitation of or
offered for sale under the distinctive name of another article, if
the name be accompanied on the,same label or brand with a
statement of the place where the article has been manufactured or
produced.

Thirty-fourth Annual Convention. eee

Second—In case of articles labeled, branded or tagged so
as to plainly indicate that they are compounds, imitations or
blends, and the word ‘compound,’ “imitation” or “blend,”
as the case may be, is plainly stated on the package in which it
is offered forsale: Provided, that the term “blend,” as used
herein, shall be construed to mean a mixture of like substances,
not excluding harmless coloring or flavoring ingredients used
for the purpose of coloring and flavoring only; and as applied
to alcoholic beverages, only those distilled spirits shall be regarded
as “like substances” which are distilled from the fermented
mash of grain and are of the same alcoholic strength: And,
provided, further, that nothing in this Act shall be construed as
requiring or compelling proprietors or manufacturers of proprie-
tary foods, which contain no unwholesome added ingredients, to
‘disclose their trade formulas, except in so far as the provisions
of this Act may require to secure freedom from adulteration or
misbranding. 2

Third—tIn the case of mixtures of corn syrup (glucose) or
corn sugar (dextrose) or corn sugar syrup, with cane or beet
sugar (sucrose) or cane or beet sugar syrup, in food, if the
maximum percentage of corn syrup (glucose), or corn sugar
(dextrose) or corn sugar syrup, in such article of food be plainly
stated on the label.

Sec. 10. Confiscation and Condemnation of Misbranded or
Adulterated Foods. Any article of food or drink or liquor that
is adulterated or misbranded within the meaning of this Act,
and is being sold or offered for sale within the State of Illinois,
shall be liable to be proceeded against in any circuit court, or the
Superior Court of Cook county, or the municipal court of any
city, or before any justice of the peace within whose jurisdiction
the same may be found, and seized for confiscation by process of
law or condemnation. And if such article is condemned as being
adulterated or misbranded, or of a poisonous or deleterious char-
acter within the meaning of this Act, the same shall be disposed
of by destruction or sale, as the said court may direct, and the
proceeds thereof, if sold, less the legal costs and charges, shall
be paid into the treasury of the State of Illinois and credited to
the fund of the State Food Commission, to be used in the en-
forcement of the State food laws, but such goods shall in no
instance be sold contrary to the provisions of this Act: Provided,
however, that upon the payment of the costs of such libel pro-

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Mlinois State Dairymen’s Association.

ceedings and the execution and the delivery of a good and sufh-
cient bond to the effect that such articles shall not be sold or
otherwise disposed of contrary to the provisions of this Act, the
court may, by order, direct that such articles be delivered to the
owner thereot. Ejither party may demand trial by jury upon
any issue of fact joined in any such case, and all such proceed-
ings shall be at the suit of and in the name of the People of the
State of Illinois. °

sec. 11. Vinegar to Be Branded.) All vinegar made by
fermentation and oxidation without the intervention of distilla-
tion, shall be branded with the name of the fruit or substance
from which the same is made. All vinegar made wholly or in
part from distilled liquor shall be branded “distilled vinegar,”
and shall not be colored in imitation of cider vinegar. Ali
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 per cent,
by weight, of absolute acetic acid.

Sec. 12. Extracts to Be Labeled:) . Extracts made oi maoge
than one principle shall be labeled in a conspicuous manner with
the name of each principle, or else with the name of the inferior
or adulterant; and in all cases when an extract is labeled with
two or more names, such names must be in a conspicuous place
on said label, and in no instance shall such mixture be called imi-
tation, artificial or compound, and the name of one of the articles
used shall not be given greater prominence than cnother: Pro-
vided, that all extracts which cannot be made from the fruit,
berry, bean or other part of the plant, and must necessarily be
made artificially, as raspberry, strawberry, etc., shall be labeled
“imitation,” in letters similar in size and immediately preceding
the name of the article: Provided, further, that prepared cocoa-
nut, containing nothing other than cocoanut sugar and glycerine,
shall be labeled as prepared cocoanut, and when so made need not
be labeled “compound” or “mixture.”

Sec. 18. Baking Powder—How Labeled.) No person by
himself, his servant or his agent, or as the servant of any other
person, shall, frst, make or manufacture baking powder or any
other mixture or compound intended for use as baking powder;
second, or sell, exchange, deliver or offer for sale or exchange
such baking powder or any mixture or compound intended for

Thirty-fourth Annual Convention. 325

use as baking powder, unless the same shall contain not less than
ten per cent available carbon dioxide and unless the common
names of all the ingredients be printed on the label.

Sec. 14. Adulierated Spirituous, Malt or Vinous Liquors
Prolubited.) No person shall, within this State, hy himself, his
servant or agent, or as a servant or agent of any other person or
corporation, manufacture, brew, distill, have or offer for sale, or
sell any spirituous or fermented or malt liquor, containing any
drug, substance or ingredient not healthful or not normally
existing in said spirituous, fermented or malt liquor, or which
may be deleterious or detrimental to health when such liquors
are used as a beverage, and the following drugs, substances or
ingredients shall be deemed to be not healthful and shall be
deemed to be deleterious or detrimental to health when contained
in such liquors, to-wit: Cocculus indicus, copperas, opium,
cayenne pepper, picric acid, Indian hemp, strychnine, arsenic,
tobacco, darnel seed, extract of logwood, salts of zinc, copper or
lead, alum, methyl, alcohal and its derivatives and any e>tracts
or compound of any of the above drugs, substances or ingre-
dients, and any person violating any of the provisions of this
section shall be deemed guilty of a misdemeanor.

Sec. 15. Mutilating Label Prohibited.) Whoever shall
@Getaee, Glan&e, erase or remove any mark, labe! or brand prc-
vided for this Act with intent to mislead, deceive or to violate
any of the provisions of this Act, shall be held liable to the pen-
alties of this Act.

sec. 16. Sale of Unclean or Unwholesome Milk for Con-
sumption and Unsanitary Containers Prohibited.) No person,
firm or corporation shall offer for sale, or sell to any person,
firm or corporation, creamery or cheese factory, any unclean,
unhealthful, unwholesome or adulterated milk or cream, or any
nmilk or cream which has not been well cooled or to which
water or any foreign substance has been added or milk or cream
which has been handled or transported in unclean or unsanitary
vessels or containers: Provided, that nothing in this section
shall be construed to prevent the sale of skim milk to factories
engaged in the manufacture of skim milk products, nor the sale
of skim milk under the provisions of section 19 of this Act.

sec. 17. Persons Receiving Milk to Wash Canns.) Any
person, firm or corporation who receives from any other person,

326 Illinois State Dairymen’s Association.

firm or corporation, any milk or cream in cans, bottles or vessels
which have been transported over any railroad or boat line,
where such cans, bottles or vessels are to be returned, shall cause
the said cans, bottles or vessels to be emptied before the said
milk or cream cantained therein shall become sour, and shall
cause said cans, bottles or vessels to be immediately washed and
thoroughly cleansed and aired.

Sec. 18. Not to Manufacture Food from Impure or Un-
clean Mik or Cream.) No person, firm or corporation shall
manufacture from unclean, impure, unhealthful or unwholesome
milk, or from cream from the same, any article of food.

Sec. 19. Sale of Skim Milk—Cans—How Labeled.) No
person, firm or corporation shall sell, or expose for sale, or have
in his possession with intent to sell, in any store or place of busi-
ness, of on any wagon or other vehicle, used in transporting
milk or milk commonly called “skim milk” without first attach-
ing to the can, vessel or other package containing said milk, a
tag with the words “skim milk” printed on both sides of said
tag in large letters, each letter being at least three-fourths of an
inch high and one-half inch wide. Said tag shall be attached to
the top or side of said can, vessel or package where it can be
easily seen.

Sec. 20. Instruments for Measuring Milk and Cream
Standards.) ‘The State standard milk measure or pipettes shall _
have for milk a capacity of seventeen and six-tenths cubic cen-
timeters, and the State standard test tube or bottles for milk
shall have a capacity of two cubic centimeters of mercury at a
temperature of sixty degrees Fahrenheit between ‘‘zero”’ and ten
on the graduated scale marked on the necks thereof. For cream
eighteen grams shall be used, and the standard test tubes or
bottles for cream shall have a capacity of six cubic centimeters
of mercury at a temperature of sixty degrees Fahrenheit be-
tween “zero” and thirty on the graduated scale marked on the
necks thereof, and it is hereby made a misdemeanor to use any
other measure, pipette, test tube or bottle to determine the per
cent of butter fat where milk or cream is purchased by, or fur-
nished to creameries or cheese factories, and where the value of
said milk is determined by the per cent of butter fat conta‘ned
in the same. Any manufacturer, merchant, dealer, or agent
in this State who shall offer for sale or sell cream or milk pipette

SYA

Thirty-fourth Annual Convention.

or measure, test tube or bottle which 1s not correctly marked or
graduated, as herein provided, shall be guilty of a misdemeanor
and upon conviction thereof shall be punished as provided in
this Act.

Sec. 21. Underreading Babcock Test Prohibited.) It shall
be unlawful for the owner, manager, agent or any employe of
a creamery or cheese factory to manipulate or underread the
Babcock test, or any other contrivance used for determining the
quality or value of milk, or to falsify the record thereof, or to
pay for such milk on the basis of any measurement except. the
true measurement, as thereby determined.

Sec. 22. Sale of Preservatives Prolubited.) No person,
firm or corporation shall manufacture for sale, advertise, offer
or expose for sale, or sell, any mixture or compound intended
for use as a preservative or other adulterant of milk, cream,
butter or cheese, nor shall he manufacture for sale, advertise, offer
or expose for sale, or sell, any unwholesome or injurious preserv-
ative of any food: Provided, however, that this section shall
not apply to pure salt added to butter and cheese.

sec. 23. Velucles to Be Marked.) Any person, firm ur
corporation, who shall in any of the cities, incorporated towns or
villages of this State which contains a population of 5,000 or
over, engage in or carry on a retail business in the sale or ex-
change of, or any retail traffic in milk or cream, shall have each
and every carriage or vehicle from which the same is vended,
conspicuously marked with the name of such vendor on both
sides of such carriage or vehicle.

Sec. 24. Illegal Lard.) ..No Person shall, within this State,
manufacture for sale, have in his possession with intent to sell,
offer or expose for sale, or sell, as lard, any substance not the
legitimate and exclusive product of the fat of the hog.

sec. 25. Lard Substitute.) No person shall manufacture
for sale within this State, or have in his possession with intent
to sell, offer or expose for sale, or sell, as lard, or as a substitute
for lard, or as an imitation of lard, any mixture or compound
which is designed to take the place of larn and which is made
from animal or vegetable oils or fats other than the fat of the
hog, or any mixture or combination with any animal or vege-
table oils or fats, unless the tierce, barrel, tub, pail or package
containing the same shall be distinctly and legibly branded or

= Illinois State Dairymens Association.

labeled with the name of the person, firm or corporation mak-
ing the same, together with the location of the manufactory
and the words “lard. substitute’ or “adulterated lard’ or
“compound,” “imitation” or “blend,” as. the case may bem
unless the same shall be sold under its own distinctive name, as
provided for in section 9 of this Act.

Sec. 26. Persons Selling Imitation or Substitute for Lard
to Inform Purchaser.) It shall be unlawful to sell or offer for
sale any “lard substitute” or “adulterated lard” or “compound,”
“imitation” or “blend,’-as herein defined, without informing
the purchaser thereof, or the person or persons to whom the same
is offered for sale, that the substitute sold or offered for sale is
“lard substitute” or ‘“‘adulterated lard” or “compound,” “imita-
tion” or “blend,” as the case may be.

Sec. 27. Sale of Process Butter not Branded Prohibited.)
No person, firm or corporation, agent or employe, shall manu-
facture for sale, sell, offer or expose for sale, in this State, any
butter that is produced by taking original packing stock butter,
or other butter, or both, and melting same so that the butter fat
can be drawn off or extracted, then mixing the said butter fat
with skimmed milk, or milk, or cream, or other milk product,
and rechurning or reworking the said mixture, or that produced
by any process that is commonly known as boiled, process or
renovated butter, unless the same is branded or marked, as pro-
vided in section 28 of this Act.

sec. 28. Process Butter—How Branded.) No person,
firm, corporation, agent or employe, shall sell, offer or expose
for sale, or deliver to a purchaser, any boiled, process or reno-
vated butter, as defined in section 27 of this Act, unless the
words “Renovated Butter” shall be plainly branded with gothic
or bold face letters at least three-fourths of an inch in length
on the top and sides of each tub, or box, or pail, or other kind of
case or package, or on the wrapper of prints or rolls or bulk
packages in which it is put up. If such butter is exposed for
sale uncovered, or not in a case or package, a placard containing
the label so printed shall be attached to the mass of butter in
such a manner as to be easily seen and read by the purchaser.
The branding or marking of all packages shall be in the English
language, and in a conspicuous place so as to be easily seen and
read by the purchaser.

Thirty-fourth Annual Convention. 329

sec. 29. Illegal Foods to be Seized.) Whenever the com-
missioner or his agents shall have ground for suspicion that any
article of food, found in possession of any person, firm or corpor-
ation, is adulterated or misbranded within the meaning of this
Act, he may seize such article of food and make an inventory
thereof, and shall leave a copy of such inventory with the party
holding such suspected goods, and tag the same “suspected”’;
and he shall notify in writing the person, firm or corporation »in
whose possession it may be found, not to offer the same for sale
or sell or otherwise dispose of the same until further notice in
writing from the commissioner. Whereupon the commissioner
shall forthwith cause a sample of said article of food to be ex-
amined or analyzed, and if the same shall be found to be adulter-
ated or misbranded within the meaning of this Act, the commis-
sioner shall proceed with a hearing and subsequent proceedings
as provided in this Act. If, however, such examination or an-
alysis shall show that such article of food complies with the pro-
visions of this Act, the person, firm or corporation in whose
possession such article of food is found shall forthwith be noti-
fied in writing that such seizure is released, and authority given
to dispose of such article of food. Such seizure may be had
without a warrant and said commissioner, and all inspectors
and agents appointed pursuant to law, are hereby given full
power and authority of “policemen.” Any court having juris-
diction, upon receiving proof of probable cause for believing
in the concealment of dairy food or dairy products or substitutes
therefor, or imitation thereof, kept for sale or for a purpec3e, or
had in possession or under control, contrary to the provisions
of this Act, or other laws which now exist or may be hereafter
enacted, shall issue a search warrant and cause a search to be
made in any place therefor and to that end may cause any build-
ing, enclosure, wagon or car to be entered, and any apartment,
chest, box, locker, tub, jar, crate, basket or package to be broken
open and the contents thereof examined.

Sec. 80. Search Warrants to be Issued for Illegal Food.)
All warrants issued pursuant to section 29 hereof shall be direct-
ed to the sheriff, bailiff or some constable of the country where
such food or dairy products may be supposed to be concealed,
commanding such officer to search the house or place where such
food or dairy product, or substitute thereof, or imitation thereof,

330 Illinois State Dairymen’s Association.

for which he is required to search, is believed to be concealed,
which place and the property to be searched for, shall be desig-
nated in the warrant, and to bring such food or dairy product
or substitute therefor or imitation thereof, when found, and the
person in whose possession the same is found, before the magis-
trate who issued the warrant, or before some other court or
magistrate having jurisdiction of the case to be proceeded against
as hereinbefore provided for in section 10 of this Act.

Sec. 31. . State’s Attorney to Assist.) lt shall be dre -ciitm
of the State’s Attorney in any county of this State when called
upon by the commissioner, or any of his assistants to render
any legal assistance in his power to execute the law and to prose-
cute cases arising under the provisions of this Act: Prowded,
That no person shall be prosecuted under the provisions of this
Act for selling or offering for sale any article of food or drugs
as defined herein, when same is found to be adulterated or mis-
branded within the meaning of this Act, in the original un-
broken package in which it was received by said person when
he can establish a guaranty signed by the wholesaler, jobber,
manufacturer or other party residing in this State, from whom
he purchased such article, to the effect that the same is not adul-
terated or misbranded in the original unbroken package in which
said article was received by said dealer, within the meaning of
this Act, designating it. Said guaranty to afford protection,
shall contain the name and address of the party or parties mak-
ing the sale of such article to such dealer, and in’ "sue eame
said party or parties shal! be amenable to the prosecutions, fines
and other penalties as provided for in this Act: Provided, That
no such guaranty shall operate as a defense to prosecutions for
the violation of this Act. Furst. If the dealer shall continue to
sell after notice by the State Food Commissioner that such arti-
cle is adulterated or misbranded within the meaning of this Act.
Second. If the dealer shall fail to preserve for the manufacturer
or guarantor and deliver to him upon demand the sample left
with him by the commissioner or his agent.

Sec. 32. State Board of Health to Furnish Samples.) ‘The
State Board of Health may submit to the commissioner or 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.

Sec. 33. (State Analysis Shall not Furnish Certthcate of

Thirty-fourth Annual Convention. 331

' assistant State Analyst to furnish to any individual, firm or cor-
poration 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.

Sec. 34. Using Shaft or Device.) The use of any shiit
or device to evade any of the provisions of this Act shall be
deemed a violation of such provision and punishable as_ herein
provided.

Sec. 35. Master's Liability, Etc.) Whoever shall, by him-
self or another, either as principal, clerk or servart, directly or
indirectly, violate any of the provisions of this Act, shall be guilty
of a misdemeanor and punished as herein provided.

Sec. 36. Penalties, License Fees and Proceeds Paid to
State Treasurer.) All fines, penalties, and all proceeds ‘collected
from goods confiscated and sold under the provisions of this
Act and other laws relating to dairy and food products, and all
ieenec ces collected hereunder, shall be paid into the State
Treasury.

Sec. 37. Label—Size of Type.) The principal label on
any package of food, as defined by this Act, shall be printed
plainly and legibly in English with or without the foreign label
in the language of the country where the product is produced
or manufactured and the size of type, if not otherwise described
in this Act, shall not be smaller than EIGHT-POINT (BRE-
VIER) CAPS: Provided, That in case the size of the package
will not permit the use of eight-point cap type, the size of the
type may be reduced proportionately.

Sec. 38. Food Commissioner to Make Pals and Regula-
tions.) The State Food Commissioner shall make rules and
regulations for carrying out the provisions of this Act, and shall
have power to make rules and regulations for analyzing and
reporting the results thereof, of articles submitted for analysis
by the State Board of Health, and regulating the analyzing and
reporting thereon of samples taken under any law or laws of the
United States by any person hereunder, or furnished by any offi-
cer or employe charged with the enforcement of the laws of the
United States relative to the manufacture, sale or transportation
of adulterated, misbranded, poisonous or deleterious foods, dairy
products or articles manufactured from dairy products or
liquors.

332 Illinois State Dairymen’s Association.

Sec. 39. Standard of Purity and Sirength.\ In the en-
forcement of this Act, and in the construction thereof, the fol-
lowing named articles of food stuffs, when offered for sale or
exposed for sale, or sold, shall conform to the anaiytical require-
ments set opposite each respectively.

Mulk shall contain not less than three (3) per cent of milk
fat and not less than eight and one-half (8.5) per cent of solids,
not fat.

Condensed Milk and Evaporated Milk shall contain not less
than twenty-eight (28) per cent of milk solids and one hundred
(100) per cent of such milk solids shall contain not less than
twenty-seven and five-tenths (27.5) per cent of milk fat.

Cream shall contain not less than eighteen (18) per cent
of milk fat.

Maple Sugar shall contain not less than sixty-five one hun-
dredths (0.65) per cent of maple ash in the water-free substance.

Honey is laevo-rotatory, containing not more than twenty-
five (25) per cent of water, not more than twenty-five hundredths
(0.25) per cent of ash and not more than eight (3) Sper eam
of sucrose.

Cloves shall contain not more than five (5) per cent of
clove stems, not less than ten (10) per cent of volatile ether
extract, not less than twelve (12) per cent of quercitannic acid,
not more than eight (8) per cent of total ash, not more than
five-tenths (0.5) per cent of ash insoluble in hydrochloric acid,
and not more than ten (10) per cent of crude fiber.

Black Pepper shall contain not less than six (6) per cent
of non-volatile ether extract, not less than twenty-five (25) per
cent of pepper starch, not more than seven (7) per cent of total
ash, not more than (2) per cent of ash insoluble in hydro-
chloric acid, and not more than fifteen (15) per cent of erade
fiber.

Lemon Extract shall contain not less than five (5) per cent
of oil of lemon by volume.

Orange Extract shall contain not less than five (5) per cent
of oil of orange by volume.

Vanilla Extract shall contain in one hundred (100) cubic
centimeters the soluble matters from not less than ten (10)
erams of vanilla bean.

Thirty-fourth Annual Convention. 333

Olive Oil has a refractive index (25 degrees C.) not less
than one and forty-six hundred and sixty ten thousandths
(1.4660) and not exceeding one and forty-six hundred and
eighty ten-thousandths (1.4680) ; and an iodin number not less
than seventy-nine (79) and not exceeding ninety (90).

All Vinegars shall contain four (4) grams of acetic acid in
one hundred (100) cubic centimeters (20 degrees C.)

Cider Vinegar shall contain not less than one and six-tenths
(1.6) grams of apple solids, and not less than twenty-five hun-
dredths (0.25) grams of apple ash in one hundred (100) cubic
centimeters (20 degrees C.)

Wine Vinegar shall contain not less than one (1) gram of
grape solids and not less than thirteen-hundredths (0.13) gram
of grape ash in one hundred cubic centimeters (20 degrees C.)

Malt Vinegar shall contain in one hundred (100) cubic
centimeters (20 degrees C.) not less than two (2) grams of
solids and not less than two-tenths (0.2) gram of ash. |

In the enforcement of this Act and the construction thereof
all articles of food not defined in this Act, when offered for sale
or exposed for sale, or sold, shall conform to the definition and
analytical requirements of the standard adopted and promulgated
from time to time by the State Food Standard Commission:
Provided, such standards for any article of food or drink, or for
any substance used or intended to be used in food or drink shall
be deemed prima facie evidence of the proper standard of quelity,,
purity and strength of any such article or substance, but shall
only be deemed such prima facie evidence in the trial of cases
brought in the proper courts to enforce the provisions of this Act.

Provided, That nothing in this section shall be construed to
prevent the sale of any wholesome food product which varies from
such standards, if such article of food be labeled so as to clearly
indicate such variation.

Sec. 40. Prelimimary Hearing by the Commissioner.)
When it appears from the examination or analysis that the pro-
visions of this Act have been violated, the Food Commissioner
shall cause notice of such fact, together with a copy of the find-
ings, to be given to the party or parties from whom the sample
was obtained ; and to the party, if any, whose name appears upon
the label as manufacturer, packer, wholesaler, retailer, or other
dealer, by registered mail. ‘The receipt of the post office depart-

4 Illinois State Dairymen’s Association.

ment for such registered notice shall be received as prima facie
evidence that such notice has been given. The party, or parties,
so notified, shall be given an opportunity to be heard under such
rules and regulations as may be prescribed as aforesaid. Notices
shall specify the date, hour and place of the hearing. The hear-
ing shall be private, and the parties interested therein may appear
in person or by attorney. If, after such hearing, the commis-
sioner shall believe this Act has been violated, ke shall cause
the party, or parties, whom he believes to be guilty, to be prose-
cuted forthwith, under the provisions of this Act. No action or
prosecution shall be instituted against any person for a violation
of the provisions of this Act, unless the same shall have been
commenced within ninety days from the taking of said sample.

Sec. 41. Penalty.) Any person convicted of violating any
of the provisions of the foregoing Act shall, for the first offense,
be punished by a fine in any sum not less than fifteen ($15) dol-
lars, and not more than one hundred (100) dollars, or by im-
prisonment in the county jail not exceeding thirty days, or by
both such fine and imprisonment, in the discretion of the Court,
and for the second and each subsequent offense by a fine of not
less than twenty-five (25) dollars and not more than two hundred
(200) dollars, or by imprisonment in the county jail not exceed-
ing one year, or “both, in the. discretion of the? Court. as
the fine above may be sued for and recovered before any justice
of the peace or any other court of competent jurisdiction in the
county where the offense shall have been committed, at the in-
stance of the State Food Commissioner or any other person in
the name of the People of the State of Ilinois as plaintiff and
shall be recovered in an action of debt.

Sec. 42. Judgment—tIssuing Capias.) When the rendi-
tion of the judgment imposes a fine as provided in any of the sec-
tions of this Act, it shall be the duty of the Justice of the Peace or
other court rendering such judgment also to render a judgment
for costs and such Justice of the Peace or other court shall forth-
with issue a capias 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 hands said
capias or warrant shall come, shall in default of such payment,
arrest the defendant and commit him to the jail of the county,

Thirty-fourth Annual Convention. 335

there to remain as provided in Section 171 of “An Act to revise
the law in relation to criminal jurisprudence,’ in force July 1,
1885 unless such fine and costs shall sooner be paid. .

Sec. 48. Repeal.) All Acts and parts of Acts inconsistent
with this Act are hereby repealed: Provided, That nothing in
this Act contained shall be construed as repealing the act entitled
“An Act to regulate the manufacture and sale of substitutes for
butter,’ approved June 14, 1897, in force July 1, 1897, or any
part thereof.

Approved May 14, 1907.

In force July 1, 1907.

FOOD AND DAIRY LAW.

An Act to regulate the manufacture and sale of substitutes for
butter.

Section 1. Be it enacted by the People of the State of Ilh-
nots, represented in the General Assembly: That for the pur-
pose of this Act, every article, substitute or compound or any
other than (that) which is produced from pure milk or cream
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 to be imitation butter: Provided, that the use
of salt and harmless coloring matter for coloring the product of
pure milk or cream sshall not be construed to render such product
an imitation.

sec. 2. No person shall coat, powder or color with annato
or any coloring matter whatever, any substance designed as a
substitute for butter, whereby such substitute or product so col-
ored 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 combine therewith, or with animal
fat or vegetable oil, or combination 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 substitute 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.

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Illinois State Dairymen’s Associatici.

Provided, Nothing in this Act shall be construed to prohibit
the use of salt, rennet and harmless coloring matter for coloring
the product of pure milk or cream from the same.

No person shall, by himself, his agents, or employes produce
or manufacture any substance in imitation or semblance of nat-
ural butter, nor sell, nor keep for sale, nor offer for sale, any imi-
tation 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 manu-
facture 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 provided.

Sec. 38. Every person who lawfully manufactures any sub-
stance designed to be used as a substitute for butter, shall mark
by branding, stamping or stenciling upon the top or side of each
box, tub, firkin or other package in which such arucle shall be
kept, and in which it shall be removed from the place where it
is produced, in clear and durable manner in the English language,
the word “oleomargarine,” or the word “butterine,” or the words
“substitute for butter,’ or the words “imitation butter,’ in
printed letters in plain Roman type, each of which shail not 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
the substance sold or offered for sale is imitation butter.

sec. 5. No person, by himself or others, shall ship, con-
sign or forward by any common carrier, whether public or pri-
vate, any substance designed to be used 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 carriers 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 Illinois. 3

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 con-
taining the same be clearly and durably marked as provided in

Co

=|

Thirty-fourth Annual Convention.

this Act: Provided, that this section shall not be deemed to ap-
ply to persons who have the same in their possession for the
actual consumption of themselves (or) their families. Every
person who shall have possession or control of 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.

sec. 7. Whoever shall have possession or control of any
imitation butter or any substance designed to be used as a sub-
stitute for butter, contrary to the provisions of this Act, for the
purpose of selling the same, or offering the 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
eale or commach imade in violation of, or with imtent to violate;
this Act by or through any person, who was knowingly a party
to such wrongful sale or contract.

sec. 9. Whoever shall deface, erase or remove any mark
provided by this Act, with intent to mislead, deceive, or to vio-
late any of the provisions of this Act, shall be guilty of a mis-
demeanor.

sec. 10. Whoever shall violate any of the provisions of
this Act shall be punished by a fine of not less than $50 nor
more than $200, or by imprisonment in the county jail not to
exceed 60 days for each offense, or by both fine and imprison-
mien, im tlre 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 of the People of the State of Illinois as
plaintiff.

sec. 11. -It is hereby made the duty of the State’s Attor-
ney 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 ($10), which shall be
taxed as costs in the case.

Approved June 14, 1897, in force July 1, 1897.
ALFRED H. JoNES, Commissioner.
H. E. ScHuKNeEcut?, Assistant Commissioner.
T. J. Bryan, Pu. D., State Analyst.

= Illinois State Dairymen’s Association.

MEMBERSHIP LIST FOR 1908.

Alexander, A. B., Effingzam.

Alexander, C. B., Chicago (Star
Union Line). :

Adams, Chas. J., Loda.

Ardrey, R. G., Oakdale.

Austin, F. G., Effingham.

Auten, A. O., Jerseyville.

Aulenburk, Henry, Effingham.

Adams, A. A., Harvard.

Baird, F. W., Custer Park.
Baldwin, Geo. H., Mendon.
Baldwin, R. C., Redpath.
Barnhart, Chas. Elwood.
Bartholomew, C. L., Cedarville.
Barton, Fannie, Block road, Joliet.
Baumgartner, F., Joliet.

Becker, W. J., Farina.

Blanke, R. L., St. Louis, Mo., —
(Blanke & Hauk).

Blood, F. J.. Neenah, Wis., (Wells,
Richardson & Co.)

Bloomfield, R. A., Mt. Sterling.

Bloyer, Otto, Elkhorn Grove.

Boehmer, H. Barrington.

Brinker, F. H., Winneshiek.

Bristol, G. S., Plainfield, R. R. 6.

Brooks, J. S., Urbana.

Buchanan, G. L., Rob nson, R. F.
D. 5.

Bueler, Anton, Bemes.

A

Adams, J. G., Marengo.

Allen, J. J., 215 Jackson Blvd.,
Chicago.

Am. Milk Prod. Co., Union.
Andrews, L. V., Marengo.
Andrews, P. W., Marengo.
Anthony, Grant, Marengo.
Anthony, John, Marengo.
Austin, F. G., Effingham.

B

Buelter, Henry, Batavia.
Burton, G. F., Mt. Carroll.
Basnier, J. O., Marengo.
Bean, R. M., Marengo.
Beath, A. G.,. Marengo.
Beldin, J. T., Marengo.
Bemer, Joe, Elgin.
Benton, D. C., Kaneville.
Biddulph, J. R., Teskelwa, R. No. 1.
Bloodgood, Kate, Marengo.
Bloyer, Geo., Harper.
Boies, W. A., Marengo.
Bollman, B., Rockford.
Bremen, C. H., Marengo.
Bremen, W. H., Marengo.
Brickhouse, S. N., Chicago.
Brock, Chas., Marengo.
Brotzman, Jno., Marengo.
Brotzman, M., Marengo.
Browning, H. A., Elgin.
Butler, F. E., Belvidere.

Thirty-fourth Annual Convention.

Campbell, A. B., Oregon.
Campbell, M. S., Genoa.

Carbaugh, Wm. T.., Lanark, Re Re Az
Carpenter, K. B., Thomson.
Causey, J. S., Mulberry Grove.
Caven, George, Chicago.
Christensen, C. M.

Clegg, J. F., Chicago (Merrill &
Eldredge).

Clinger, J. V., Stewardson.
Coldwater, Jno., Elwood.
Collyer, W. D., Chicago.
Cooksiey, Alice M., Humeston, I[a.
Cooley, Fred A., Yorktown.
Coolidge, C. P., Winnebago.
Coolidge, J. H., Galesburg.
Crissey, N. O., Avon.

Cutler, F., Lockport.
Caldwell, E. S., Marengo.
Campbell, B. M., Mascoutah.
Carlson, Chas. G., Marengo.
Carmack, Geo., Marengo.
Carlysle, Hall, Peoria.

Davenport, Prof. E., Urbana.
Davis, S. E., Elgin.

Dayton, Hutchinson. _

DeLano, H. W., Sugar Grove.
DeLaval Separator Co., Chicago.
Dewey, F. E., Capron.
Dickinson, F. J., Woodbine.
Dowling, Robt. J., Ontarioville.

Eaton, R, Elwood.

Ehlers, Jno., Altamont.

Erf, Prof. Oscar, Columbus, Okio.
Echternach, H. F., Marengo.
HKchtermach, W. D., Genoa.

iw)
(oe)
fea)

C

Carpenter, C. D., Marengo.
Casey, W., Elgin (W. Salt Co.)
Chase, H. A., Harvard.
Chemman, C. G., Freeport.
Church, L. J., Marengo.
Clark, Chas., Marengo.
Claw, A. S., Plainfield.
Cleary, J., Marengo.
Clute, Tom, Woodstock.
Coarson, B. J., Marengo.
Coleman, L. E., Belvidere.
Collier, Jno. S., Marengo.
Coolidge, C., Winnebago.
Collon, C. W., Marengo.
Colton, C. W., Marengo.
Conn, G. W., Woodstock.
Crissy, A. J., Marengo.
Crissy, S. A. & Son, Marengo.
Crosier, H. I., Utica.
Cutler, Geo. A., Belvidere.
Curtiss, I. R., Marengo.
Curtiss, R. M., Marengo.

D

Duell, H. R., Sandwich.
Davis, Chas., Marengo.
Deneen, W. H., Marengo.

De Yarmond, J. F., Marengo.
Dike, G. H., Marengo.
Dougherty, W. T., Marengo.
Dunham, C. A., Marengo.
Dunken, W. H., Marengo.

E

Hichstradt, Herman, Marengo.
Edwards, J. W., Marengo.
Hichstradt, Fred, Marengo.
Engbring, Wm. H., Effingham.
Englebrecht, Wm., Fairhaven.

340 Illinois State Dairymen’s Association.

Fellhoelter, Jos., Effingham, R. F.
D. 4.

Ford, J. B. & Co., Wyandotte, Mich.
Foster, Thos., Springfield.

Foss, Chas., Cedarville.

Foster, J. C., Sparta.

Francis, F., New Lenox.
Frankenstein, H. C., Effingham.
Fraser, Prof. W. J., Urbana.

Fredricks, Andrew, Elgin (DeLaval
Separator Co.)

Gibbon, T. H., Elgin.
Gillespie, A. D., Watson.
Gillett, W. J., Rosendale, Wis.
Glover, A., Ft. Atchison, Wis.
Goeller, J. G., Tower Hill.

Gordon, M. D., Wyandotte, Mich.
(J. B. Ford Co.)

Gravenhorst, A., Effingham.
Gravenhorst, J. W., Effingham.
Green, G. M., Mt. Olive.
Green, W. J., Welton.

Green, Wm. M., Lockport.
Greenwood, H., Joliet.
Greenwood, Ivan J., Bristol.

Hadley, E., Joliet.

Haley, C. F., Marley.
Hartman, W. T Naperville.
Hatch, Fred L., Spring Grove.
Hauk, R. B., St. Louis, Mo.
Hayden, C. C., Urbana.

Heath, G. W., Mason, R. F. D. 1.
Henry, R. J., Millersburg.
Herman, Jno., Raymond.
Hicks, J. E., Thompson.
Holland, O. E., Warren.
Horsing, S. S., Stillman Valley.

F

Frein, H. P., Smithton.
Freund, S. H., Johnsbureh.
Farr, L. M., Elgin.

Fay, P. W., Marengo.
Fillmer, B. A., Port Byron.
Fillmore Bros., Union.
Finch, B., Marengo.
Fraser, Prof. W. J., Urbana.
Fredericks, Andrew, Elgin.
Freung, S. H., McHenry.

G

Grossman, J. H., Martinville.

Grout, A. P., Winchester.

Gullickson, Martin, Frankfort Sta-
tion.

Gurler, G. H., DeKalb.

Gault, R., Marengo.

Gherka, Wm., Marengo.

Gilkerson, Chas. T., Marengo.

Gilkerson, F., Marengo.

Gill, T. H., Marengo.

Gillespie, A. D., Watson.

Greene, S. F., 7670" Unica aye-
Chicago.

Griebel, Fred, Marengo.

H

Hostetter, A. B., Springfield.
Hostetter, W. R., Mt. Carroll.
Hovey, HE. L., Capron.

Hunt, Geo. A., Hebron.
Hackley, F. G., Marengo.
Haeger, E. H., Dundee.
Hanley, Daniel, Marengo.
Hayden, C. C., Urbana.
Hoppensteadt, Geo. W., Goodenow.
Hoof, Jno., Marengo.

Hovey, E. L., Cherry Valley.

Thirty-fourth Annual Convention. '

Trish, H. LB., Farina.

ae
ie { |
ie $0 Agus ‘ Ny

Janes, W. E., Hinsdale.

Jennings, A. A., Chicago
Union Lines).

Jensen, A. F., Effingham, R. F. D. 4.

Jensen, S. M., Orangeville.

Johnson, Ernest, Hebron.

(Star

Kendall, George, Mt. Carroll.
Kent, A. H., Mulberry Grove.
Kirkpatrick, J. R., Oakdale.
Kleckner, H. S., Orangeville.
Koeke, Jno. B., Effingham.
Kolb, John, Elizabeth.
Knigge, L. H., McHenry.

Leass, S. L., Sullivan.

Lee, Carl E., Urbana.

Letts, Geo. D., Frankfort Station.
Liell, John M., Edgewood.

Lindley, Hon. C. J., Greenville.
Litchardt, Herman, Schaumberg.
Lloyd, W. B., Kinmundy.

Lohmen, Wm. C., Sorento, R. R. 2.
Long, M., Woodstock.

Macey, V. D., Mooresville.
Mallory, Grant, Freeport.
Mann, F. J., Gilman.

Mantz, L. P., Watson.
Mason, J. L., Elgin.

Maule, A., Shirland.

Maurer, W. H., Rock Grove.

341

I

Independent Oil Sup. Co., LaSalle
and Washington Sts., Chicago.

J

Johnson, Lewis, Stewardson.

Jones, A. H., State Food Commis-
sioner, Chicago.

Jorgensen, F. A., Urbana.

Johnson, Herman, Marengo.

Joslyn, EH. O., Marengo.

K

Kuobelock, Geo., Marion.

Kay, W. T., Camp Pint.
Koepsell, R. J., Round Grove.
Knudson, Wm., Union.

Kruger, A. F., Clinton Jct., Wis.
Kueker, W. H., Marengo.

L

Loy, J. H., Effingham.

Ludwig, Mat., Lockport.

Lally, W. A., Chicago (N. Y. Des
pateh Trans. Co.)

Lamos, EH. M., Warren.

Larsen, Chris., Ontarioville.

Long, C., Belvidere.

Luesz, Henry, Marengo.

Luhring, August, Marengo.

M

McKinon, J. C., Amboy.

McNish, F. J., Chicago (Cresmery
Package Mfg. Co.)

Metzeer Hh. ls Millstadt:

Meyer, Adolph, Greenville.

Michener, E. P., Chicago (Briggs
House).

Mills, Col. Chas., Springfield.
Mingle, John, Toledo.
Mitchell, C. E., Effingham.
Moles, F. R., Chicago.
Moore, W. S., Chicago.
Morris, Jos., Washington.
Murray, Otis C., Johnsburg.
Mackey, L. H., Marengo.
Mann, W. E., Pecatonica.
Marengo Fdry. & M. Co., Marengo.
Marks, C. W., Pecatonica.
Mason, J. P., Elgin.

Marsh, J. N., Huntley.
Marsh, G. W., Huntley.
Matthewson, Wm., Marengo.
Mayer, Otto, Davis.
McCredie, Wm., Elgin.
McCoren C, F., Marengo.

Nelson, Peter, Creston.
Newman, John, Elgin.
Newman, Joseph, Elgin.
Noel, EK. C., Elwood.

Olson, Chas., Kirkland.

Osgood, H. B., Chicago (Creamery
Package Mfg. Co.)

Overbeck, Jno., Effingham.

Ocock, T. A., Marengo.

Olesen, S. P., Marengo.

O’Rourke, D., Union.

Palmer, F. R., Pearl City.
Palmer, J. A., Effingham.
Parker, R. H., Effingham.
Patterson, Jno. W., Plainfield.
Patton, R. A., Hanna City.
Peak, S. W., Winchester.

Tilinois State Dairymen’s Association.

M

McCullen, A. D., Effingham.
McIntyre, H. M., Marengo.
McKinnon, J. C., Amboy.
MeNair, Jos., Winnebago.
Mead, W. F., Marengo.
Metcalf, R. W., Marengo.
Meyer, C. H., Madison, Wis.
Miller, C. C., Marengo.
Miller, F. J., Marengo.
Moren, W. H., Union.
Moren, Robt., Freeport.
Morse, F. S., Woodstock.
Morton, A. S., Marengo.
Morris, Jos., Washington.
Muller, L. Fred, Rockford.
Murphy, S. L., Garden Plain.
Murray, Otis C., McHenry.
Musselman, M. S., Lanark.

N

Nelson, Alfred, Marengo.
Newman, Walter, Elgin.
Nielson, Louis, Camp Point.

O

Osborne, Frank, Marengo.
Osborn, J. W., Butler.

Osborne, J. W., Marengo.
Osborn, F. E., Marengo. me
Otis, H. G., Marengo.

Otis, Steve, Marengo.

|e

Pester, Geo., Manhattan.
Phillips, Edw., Griggsville.
Phillips, Louis, Germantown.

Powell, J. W., Peoria (Merchants’
Despatch Transportation Co.)

Patrick Bros., Marengo.

Thirty-fourth Annual Convention. a

Patrick, E. D., Marengo.
Patrick, R. M., Marengo.
Patterson, J. H., Marengo.
Patterson, J. P., Plainfield.
Peak, A. S., Marengo.
Pearson, Wm., Hlgin, R. No. 4.
Pease, Clint, Marengo.

Penny Bros., Marengo.

Rawson, Frank E., Alden.
Rayner, J. W., Elgin.

Redpath, R. G., Baldwin.

Relf, E., Elwood.

Rice, H. B., Lewiston.

Robbins, Wm., Manhattan.
Roessler, Theodore, Shelbyville.
Rowley, Walter, Lockport.
Rawson, F. E., Woodstock, R. No. 3.
Redpath, R., Marengo.

Sanmann, J. F., Havana.
Sanmann, W. H., Havana.
Schildmiller, Jno., Thomson.
Schlattman, Fred, St. Libory.
Schoen, H. M.,. Edgewood.

Schuknecht, H. H., La Grange
(Asst. State Food Commissioner.)

Schwartz, Ed., Damascus.
Scotey, W. H., Greenup.
Scott, J. E., Scales Mound.
Shilling, S. B., Mason City, Ia.
Shook, V. A., Freeport.
Simonson, Geo., Renard.
Slegal, Jesse W., Effingham.
Sloggett, John, Hinckley.
Slouborg, Thos., Savanna.
Smith, Andrew, Washington.
Smith, D. C., Lake Zurich.
Spanger, H. E., Big Rock.

P

Pennington, J. §., Plainfield.
Pennington, R. H., Plainfield.
Pierce, C. M., Marengo.
Polnon, C., Marengo.
Perkins, G. H., Marengo.
Peters, J., Marengo.
Prescott, C. W., Marengo.

R

Redpath, | Chas., Marengo.
Renie, P. A., Marengo.

Rep. News. Co., Marengo.
Rhuby, J. W., Mt. Carroll.
Richardson, H. W., Marengo.
Riley, Henry, Marengo.
Ritz, Frank, Marengo.
Robb, Chas., Marengo.
Robb, Samuel, Marengo.

Ss

Spanger, W. G., Plainfield.

Spencer, C. V., Chicago (Santa Fe
Railroad).

Sprague, F., Lockport.
Storm, C., Lockport.

Storms, H., New Lenox.
Straw, T. H., Shannon.
Sumner, J. B., Effingham.
Sur, J. W., Effingham.
Salley, A. S., Roscoe.
Saltwedel, Henry, Effingham.
Samter, G. H., Marengo.
Schmidt, L. C., Marengo.
Schnerden, Joe, Union.
Scott, W. J., Marengo.
Seanow, J., Marengo.
Sewand, R. R., Marengo.
Seward & Redpath, Marengo.
Shannon, F. H., Marengo,

Co

o44

Sherman, W. H., Belvidere.
Smith, Andrew, Washington.
Smith, W. D., Marengo.
Smith, Frank, Marengo.
Spies, L. A., St. Jacob.
Spitzer, C. N., Marengo.
Sprague, C. N., Joliet.
Sprecker, J. A., Madison, Wis.
Standish, EH. B., Marengo.
steele, J. A.. Marengo.
Stefin, Wm., Marengo.

Tatten, Geo. E., Garden Prairie.
Terpening, J. D., New Lenox.
Terry, D. M., Earlville.
Thompkins, H. S., Union.
Thompson, Frank B., Greenwood.
Thornton, Chas. H. Argyle.

Upton, E. N., Effingham.

Van Kuren, S. J., Chicago
(National Creamery Supply Co.)

Walker, Dr. J. H., Effingham.

Wall, J. A., Joliet. )

Walton, Edw. B., Arma.

Walton, E. W., Anna.

Weber Dairy Co., Joliet.

Webster, E. H., Washington, D. C.
(Chief Dairy Division).

Welsh, S. T., Lake Creek.

Wentworth, EH. M., Davenport, fa.
(Star Union Lines).

Wiggins, L. N., Springfield.
Wilkening, W. C., Schaumberg.

Tilinois State Dairymen’s Association.

S

Stanford, G. W., Marengo.
Stevens, F. E., Marengo.
St. John, M. L., Marengo.
Stoxen, Louis, Marengo.
Stoxen, Henry, Union.
Stover, W. J., Chicago
(A. H. Barber Co.)
Stull, Paul, Marengo.
Stull, Joel, Marengo.
Sudendorf, E., Clinton.
Swail, A. E., Belvidere.

i

Thurston, Henry F., 355 Dearborn
St., Chicago.

Talbott, C. H., Marengo.
Tanner, F. J., Marengo.
Timothy, Fred, Marengo.
Thompson, A. E., Marengo.
Turner, J) H. Hebron:

U

Ulmer, Jno. T., Effingham.

Vv

Van Volking, F. P., Danville.

W

Williams, C. H., Chicago (Colonial
Salt Co.)

Willson, W. C., Elgin.
Wilson, Chas. G., Martinsville.
Wilson, E. L., Manhattan.
Wood, D. E., Elgin.

Wood, R. L., Woodhull.
Woodard, C. H., Big Rock.
Woodburg, A. E., Danville.

Woolverton, D. C., 154 Lake ‘St.,
Chicago.

Worman, C. A., Ludopton.

Thirty-fourth Annual Convention. 345

WwW

Wright, F. W., Joslin.
Waite, C. M., Belvidere.
Warren, L., Marengo.

Waterman, Geo. E., Garden Plain.

Weaver, W. H., Marengo.
Webber, C. N., Marengo.
Weckerly, L. R., Freeport.

Weddidge, F. J., Big Rock, R. No. 11.

Weit, M. E., Elkhorn, Wis.
(Nat'l. Cry. Sup. Co.)
Wells, F. C., Harvard.
White Bros., Marengo.
White, Wm. M., Marengo.
Whittemore, Chas., Marengo.

Youngs, H. J., Belvidere.

Zeller, Armand, Highland.

Whittemore, C. B., Marengo.

Wilke, C. D., Marengo.

Wilcox, M. C., Marengo.

Wilcox, Clarence, Marengo.

Williams, J., Marengo.

Willwerth, H. J., Wyandotte, Mich.
(J. B. Ford Co.)

Wilson, R. A., Harvard, R. No. 1.

Wingert, J. C., Marengo.

Wolcott, G. R., Marengo.

Woleben, R. H., Marengo.

Woleben, N. V., Marengo.

Woodward, W. C., Marengo.

Wyman, HE. S., Sycamore.

Y

Z

Zienk, Jnc., Marengo.

Alvar 40 111

TABLE OF CONTENTS.

Page
TS UhSie CE MN ANSTOOUMITEE UN 9 Bae Gs Gee Gates Wg Alen cece aor eerie aes Boley eae ac ace 3
i Siee@lenOMLCCESy 1%... ke ce is cae RH ee ee les Legh Cait Bata Asie reed GOS PL 4
Ewes! OU NSSOCIAUHON, cs. sae sci Mie i clece «ole See ee ce ee ee 5
Enececaines, of TMhirty-Mourth Annual Report ....-......2.-........ 9
E=Imviocavuon—mrev. Sehnultz, Marengo, Il. ..2......... 226. tem
—Address of Welcome—J. H. Patterson, Marengo, Ill.......... ik
—Response to Welcome—Joseph Newman, Elgin, Ill............ 12
—Lessons From the Milk Test—C. B. Lane, Washington, D. C... 16
—Lessons From the Butter Test—H. J. Credicott, Chicago ..... 28
—Address—Professor Carl Lee, University of Illinois .......... 41
—Improvement of the Dairy Cattle—O. C. Gregg, Lynn, Mass... 55
—= Presider ’s VAGUGNASSISU Sea ey I te ae ne rae eg a eae 26
—A Feeding Demonstration— Professor C. C. Hayden, University
OI? DMG OSES ae 2 ea a a a RL eA Re eee 81
—Calf Breeding—Professor Hugh G. Van Pelt, Ames, lowa...... 97
—TLiseases of the Udder of the Cow—Dr. H. R. Ryder, Chicago... 112
FSSC EMMICIAS 45 Joe Soars aie peers ie ne REA ee a qi
Renorucot Nonaiaatine: COMMITTEE 2265s 5c. c ce ce ne we eee ele ewece 12%
‘-—Results of the Test of Herds in Vicinity of Marengo—Frank
JBL, (CIOR SS SIRES eG WTEC IM Abe Cates alt ge thc OE Ue as gee mn at ey pe 136
—Co-Operative Cow Testing Associations ........5 ee A uiennn eeden 142
—Work Among Dairy Lines—H. EB. Schuknecht............... 153
—The Process of Making Cheese—J. R. Biddulph, Providence, Ill. 168
ACIS aM KOM: Tests, Of Milk——-C. By Iuane 0.0056. oe eae 176
Meeting of Illinois Buttermakers’ Association.................. 184
Bulletin—
—Crops For the SiJo, Cost of Filling and Effect of Silage on the
MiAvVGr Ore Vike Wilber sho MGaSer 2 0 de ie Pek tae 189
Bulletin—
—The Construction of Silos—Wilber J. Fraser ....... oe Tk ae 8 206
Bulletin—
—Alfalfa in Indiana—A. T. Wiancko, Purdue, University ...... 244
—Cowpea Hxperiments—C. L. Newman, Arkansas ............. 255
Bulletin—
—Washing of Soils and Methods of Prevention—J. G. Mosier,
MMIC Heanor eNOS es vee eee Conlin eS 281
Cows Test Association—Secretary George Caven ................ 29%
—Co-Operative Cow Testing Associations in Michigan ......... 303
MMiMOSeD aliey: samc Mood! Waw s)he. fs oc ale or ok ol ol ee ee ek 316
1D OOCi, BING | IDB. SEI ates Oh Laskin le One Ret le aie ae a ane tr an 33335)

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