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FORTY-THIRD 
ANNUAL REPORT OF 
ILLINOIS 
DAIRYMEN’S 

- ASSOCIATION 
1917 


Digitized by the Internet Archive 
in 2012 with funding from 
University of Illinois Urbana-Champaign 


http://archive.org/details/annualreporto1743illi 


LEWIS N. WIGGINS, Springfield, III. 


Superintendent of Dairy Extension, Illinois Department of Agriculture, 
and Secretary Illinois State Dairymen’s Association. 


Forty-third Annual Convention of the 
Illinois State Dairymen’s 


Association 


THE LIBRARY OF THE 


WIN 28 1946 


UNIVERSITY OF ILLINOIS 


HELD AT DANVILLE, ILL., JANUARY 30, 3: 
AND FEBRUARY ,, 


117 


LOWRIE & BLACK Co. offucyaig> ELGIN, ILLINOIS 


4 ‘ a Z a) ¥ ‘ 
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LETTER OF TRANSMITTAL 


Office of Secretary, 
Illinois State Dairymen’s Association, 
Chicago, Ill., 1917. 


To His Excellency, Frank O. Lowden, Governor of the State 
of Illinois: 


I have the honor to submit the official report of the Illinois 
State Dairymen’s Association, containing the addresses, papers, 
and discussions at its forty-third annual meeting, held at Dan- 


ville, Illinois, January 30, 31 and February 1, 1917. 
Respectfully, 


GEO. CAVEN, Secretary. 


LIST OF OFFICERS. 


President— 


J. P. MASON, Elgin. 


Vice-President 
H. C. HORNEMAN, Watseka. 


Directors— 
J. P. MASON, Elgin. 
JOHN B. NEWMAN, Elgin. 
BENJ. SCHERTZ, Roanoke. 
H. C. HORNEMAN, Watseka. 
SIDNEY B. SMITH, Springfield 
Hz P, TRISH, Farina. 
LOUIS NIELSON, Galesburg. 


Secretary— 


GEO. CAVEN, Chicago. 


Treasurer— 


CHAS. FOSS, Cedarville. 


BY-LAWS OF THE ILLINOIS STATE DAIRYMEN’S 
ASSOCIATION. 


Officers 


Section 1.—The officers of the Association shall consist of 
fe resent, 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 meet- 
ing of the Association and of the Board of Directors, and upon 
the written request of five members of the Association it shall be 
his duty to call special meetings. It shall be his further duty to 
call on the State Auditor of Public Accounts for his warrant on 
~ the State Treasurer, for the annual sum appropriated by the 
», Legislature for the use of this Association, present the warrant 
to the Treasurer for payment, and on receiving the money re- 
ceipt for same, which he shall pay over to the Treasurer of the 
Association, taking his receipt therefor. 


Duties of the Vice-President 
Sec. 3.—In the absence of the President his duties shall 
devolve upon the Vice-President. 
Duties of the Secretasy 


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 


6 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


han the legislative appropriations) and shall record the amount 
with the name and post office 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 
necessary. 


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 faith- 
ful 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 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 mem- 
bers of the Board of Directors, and he shall, at the expiration 
of his term of office, make a report to the Association of the con- 
dition of its finances, and deliver to his successor the books of 
account together with all moneys and other property of the Asso- 
ciation in his possession or custody. 


Duties of the Board of Directors 


Sec. 6.-The Board of Directors shall have the general 
management and control of the property and affairs of the Asso- 
ciation, 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. 


FORTY-THIRD ANNUAL CONVENTION 7 


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


Election of Officers 


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

The Treasurer and Secretary shalj 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 Direc- 
tors until the following annual election. 


Membership 


Sec. 8.—Any person may become a member of the 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 consti- 
tute a quorum for the transaction of business but a less number 
may adjourn. 


Annual 4Asscssment 


Sec. 10.—One month prior to the annual meeting in each 
year the Board of Directors shall fix the arnount, if any, which 
may be necessary to be paid by each member of the Association 
as an annual fee. 

Notice of such action must be sent to each member within 
ten days thereafter, and no member in default in payment there- 
of shall be entitled to the privileges of the Association. 


8 ILLINOIS STATE DAIRYMEN’S 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 election can be taken thereon. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION 
HELD AT DANVILLE, ILL., JANUARY 30, 31 
AND FEBRUARY 1], 1917. 


TUESDAY MORNING, JANUARY 30TH, 1917 


— —_—— 


The ‘Forty-Third Annual Convention of the Illinois State 
Dairymen’s Association was opened by a parade at 9:30 
a. m. of dairy cattle through the main streets of Danville, fol- 
lowed by a number of prominent dairymen of the varicus dairy- 
ing states. 

The meeting, held at the Chamber of Commerce Building, 
was officially opened by the President, Honorable J. P. Mason, 
of Elgin, Illinois, at 10:30 a. m. 


—<—$—$—___ 


Mr. Mason: ‘The first number on our program this morn- 
ing is an address of welcome by the Mayor of Danville.” (Ap- 
plause. ) 


Attorney O. M. Jones, on Behalf of the Mayor 


“Mr. Chairman, Ladies and Gentlemen: 


Owing to the inability of the Mayor of Danville to be with 
you this morning to welcome your Association to our city. he 
has delegated me to do that for him. 

We appreciate the importance of your organization. ‘There 
is perhaps no other business that so vitally affects the health and 
the welfare of the people of the whole State of Illinois as the 
business in which you are engaged, and we as citizens of Dan- 
ville are proud to have you come here to our city; we feel com- 
plimented, and as a result of that feeling the Chamber of Com- 


10 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


merce has spared no effort in advertising this meeting. Mr. 
Wills is too modest to tell himself what he has done, but I am 
informed that they have advertised this meeting in every paper 
throughout the United States which has any interest in this class 
of work, and done everything that could be done to make this 
meeting a great success, and the advertising that the Chaniber 
of Commerce has given to this meeting, which I understand is 
the 43rd annual meeting of your Association, was such that we 
believe the results of this advertising will be felt more at your 
next meeting than it will at this meeting, and we feel that we 
would be more than delighted if your Association could see its 
way clear to come to Danville next year. We would like to show 
you next year that this is only the beginning of what we would 
like to do for your Association. 

We extend to you today the hearty welcome of the citizens 
of this city and we want you.to feel that we are pleased to have 
you here, and it will be our pleasure to do whatever we can ta 
make your stay pleasant, and we ask you to have the privilege 
of our city and to meet our people, our officials and to make 
yourselves at home, and when you come we are glad to see you 
and we want you to come and go from Danville feeling that we 
gave you a warm and hearty welcome and an invitation to come 
here next year or at any time you may feel so disposed. 

I thank you.”” (Applause. ) 


Mr. Mason: “In the absence of Mr. Credicott, which we 
regret very much, I will call on Mr. John B. Newman of Elgin, 
the Assistant Pure Food Commissioner of this state, to respond 
to this splendid welcome which we have just listened to on be- 
half of the Mayor of Danville. | 


Mr. Newman: “Mr. Jones, representing the Mayor ot 
Danville, on behalf of the Illinois State Dairymen’s Association, 
I wish to say that we think it is quite opportune that we should 
come to this community at this time. Every person living with- 
in the borders of the State of [Illinois has heard more or less of 
the wonders of Vermillion county. Personally, I have heard of 
it as a great mining and manufacturing county and as a county 
in which was located the progressive city of Danville. 


FORTY-THIRD ANNUAL :-CONVENTION it 


I know, from the topography of the county that it is well 
adapted to dairying, and 1 know that the soil would be much 
benefited and it would be a much better agricultural community 
if dairying were extensively carried on, and we feel that we have 
a right to ask you to give some attention to this soil and to the 
benefits that would come to you from dairying; not to neglect 
your mines and manufacturing, but to bring before you this 
other industry that we think much greater than you have given it 
credit for. 

Weare particularly glad to be welcomed to the city of Dan- 
ville. I have had the pleasure of being here many times and I can 
testify to its greatness. It is a city which has become famous in 
our state, and in some instances, all over the United States, for 
its great statesmen, and for its fair and brilliant women, and we 
wish to testify to the progressiveness and efficiency of the busi- 
ness men, to the very active Chamber of Commerce, and the 
most courteous, accommodating and efficient secretary of that 
Association. He has certainly been ‘on the job.’ I wish that 
every city in this state could have a secretary of the Chamber of 
Commerce that had about one-half at least of the efficiency and 
conception of what might come through activities of the Cham- 
ber of Commerce. | 

We are glad to be here and enjoy the hospitality of your 
city and we hope that the speakers on the program will be able 
to convince some of you. They certainly are going to give you 
some facts, and I mean by facts, some truths, something that will 
be worthy of your closest attention of not only the men and 
women that live out on farms and on the acres around the city, 
but the merchants and consumers within the city’s borders. 

Now, a county that has been as progressive as yours, ap- 
propriating money for good roads, must, in my estimation, ap- 
preciate some of the things that they need, and I cannot imagine 
a community appreciating good roads and overlooking the pos- 
sibilities of dairying. ‘That appealed to us when the invitations 
from various cities were put before the Board of Directors that 
the activities of this county along this line were wanting and 
that it would be a meeting that would not be lost if the 43rd An- 
nual Session was held in Danville. We want to impress upon 
you who are here that these talks will be interesting to your city 


12 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


folks as well as to your neighbors in the country. The direc- 
tors have been to considerable pains to get well informed speak- 
ers here, and I hope your people will come and avail themselves 
of what will be for them on the program. I know that we will 
all enjoy ourselves socially. I have no fear but what we that 
have come here from some distance will find it very profitable 
and I hope that you here will find it somewhat so. I thank you.”’ 
( Applause. ) 


Mr. Mason: “Owing to the absence of the next speaker on 
the program, we will call on Mr. H. P. Irish of Farina, Illinois, 
who is a southern Illinois dairyman, to give usa short talk and 
then we will proceed with the program. If he is not in the room 
I will call on Mr. Charles Foss of Cedarville, [llinois, who is 
from northern Illinois.” 


Mr. Foss: 


“Mr. Chairman, Ladies and Gentlemen: 

It is not a very easy task to take somebody else’s place when 
you are not accustomed to public speaking. J am a dairyman, I 
know how to milk a cow and do it as fast as the average man can, 
but when it comes to making speeches I am not so good—lI have 
got to have some sketch when I have anything to say. 

About three or four days ago I received a letter from Mr 
Caven stating that it was very likely that Mr. Jarvis, who was 
in Texas, would not be able to return in time for this meeting, 
and requested me to take his place on the program. I have a set 
of charts that I] use when I speak on the dairy subject, and I 
rolled them up very nicely yesterday and, as I could not put them 
in my grip, when I got into the train J put them in the rack and 
left them there. When I discovered my oversight I spoke to the 
depot master and he said it would be impossible to get them un- 
til this morning, so I am compelled to do without them, much to 
my regret. 

I am going to give you a little talk this morning. I have 
the impression that the vicinity of Danville is not so extensively 
engaged in dairy farming as we are in Northern Illinois. I live 
in Stephenson county, six miles south of the Wisconsin line, and 


FORTY-THIRD ANNUAL CONVENTION 13 


south of Green county, Wisconsin, which produces more than 
half of the Swiss cheese that is produced in the State of Wis- 
consin. 

I was born and raised in Stephenson county. At the time I 
was a boy, Stephenson county was engaged in grain farming, 
farmers would raise wheat and corn and sell the grain, as I think 
most of the farmers do in this vicinity. Gradually, though, 
creameries came in and the Swiss cheese factories crossed the 
state line and came into Illinois into our county. Now the north- 
ern half of the county is covered with cheese factories and there 
are no creameries in the county, only one in the city of Freeport 
that is making butter—there are two or three of them outside of 
Freeport. All the creameries have either been changed to cheese 
factories making Swiss cheese, or the milk is pasteurized and 
shipped to Chicago. 

The dairy industry started when 1 was a young man, about 
25 years ago, in Stephenson county. Before that every farmer 
kept a few cows and what milk and butter the family could not 
consume was taken to the grocery store, and I can well remem- 
ber when my folks used to sell butter for 9 cents and ro cents a 
pound—there was no market for it, but after the creameries and 
cheese factories came in and there was a market, dairying in- 
creased so rapidly that now the northern half at least of Steph- 
enson county has become an exclusive dairy country. There is so 
much dairying and stock raising going on now that we don’t pro- 
duce enough grain to feed the cows and hogs that are raised in 
Stephenson county. There is a considerable amount of mill feeds 
and some corn shipped in, at least this year and last year. It used 
to be that it did not make much difference when each man had a 
few cows whether they paid or not, whether they were produc- 
ing enough to pay for their keep, that time is past. We no long- 
er have corn at 18 cents a bushel. I have been farming now for 
20 years and I bought my first corn delivered for 18 cents a 
bushel, and my first oats delivered at 15 cents a bushel and that 
was 2 cents above the market price, and I purchased my first 
cows for $25 apiece. That day is gone. You know what corn 
is worth today, barley, oats ,and at a public auction up in the 
northern part of our county just a common grade Holstein cow 
-wili bring $150, so that it is no longer an easy matter to be in 


14 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


the dairy business unless you make a business of it. You have 
got to know what the cow is producing, and you have got to 
know what you are feeding into that cow. Unless you do know 
you are liable to be losing money. When I first started to farm 
I kept cows just as farmers used to keep them, and gave them 
about the same care—didn’t know any better. Before I farmed 
I taught school for ten years and taught arithmetic. Now, | 
knew enough of arithmetic to know that I was feeding more into 
my cows than I was getting out of them, but how to remedy the 
matter I did not know. After I began farming I commenced at- 
tending Farmers’ Institutes, and at the second one I attended at 
Freeport, I heard Mr. A. J. Glover, now associate editor of 
Hoard’s Dairyman, at that time connected with the Dairy De: 
partment of the University of Illinois, give a talk in which he 
showed the results that the University had obtained in testing 
cows all over the state, and he said that there were about three- 
fourths of the cows in the state that did not pay for their keep, 

and that there were only one-fourth of them worth keeping. I in- 
troduced myself to Mr. Glover and asked him to come and test my 
cows. It is only since December, 1903, that I have kept a record 
of every cow that I have on my farm, and I not only commenced 
to keep track of what they were producing, but studied how to 
feed them a balanced ration, and in three years’ time the butter- 
fat average production was increased an average of .over 100 
pounds per cow. 

_ I will give you the figures of my records to show you the 
increase from year to year. There was no weighing done pre- 
vious to 1903, but I had the creamery returns, and I will read 
you the average production of the cows for the different years 
up to the time I began to weigh and test the milk. Commencing 
with 1900, the average production for the herd was 3,500 
pounds of milk and 135 pounds of fat: 


Ig01—4,648 Ibs. of milk—176 lbs. of fat. 
1902—4,355 lbs. of milk—165 lbs of fat. 
1903—5,054 lbs. of milk—1r1go lbs of fat. 


At this time I began to feed the cows a balanced ration. 
While I was not weighing nor testing the milk before 1902, you 
will notice there is a slight increase, that was due from the fact. 


FORTY-THIRD ANNUAL CONVENTION 15 


that I began farming in 1896 and I was convinced that I was 
losing money in feeding and caring for cows in the old way, so 
I began to feed those cows and give them better care and you 
' will notice a slight increase each year. I started weighing the 
milk in December, 1902. 


In 1904—5,800 lbs. milk—224 Ibs. of fat. 
In 1905—7,105 lbs. milk—z26o0 lbs. of fat. 
In 1906—8,057 lbs. milk—307 lbs of fat. 


Now in three years the average production of the herd was 
increased 3,000 pounds of milk per cow and 117 pounds of fat 
per cow. That was due to weeding out the poor cows. At the 
end of the year I sold off the poor cows and placed a pure-bred 
sire at the head of the herd. And not only did I sell the poor 
cows, but I fed the good cows a balanced ration and in 1906 I 
built a silo. There was quite an increase due to the silo, some 
cows responded much more readily than others. I had one cow 
that I had at the time we began testing. I had her two years 
after we had the silo. The two years that we had her after we 
fed her ensilage she increased over 100 pounds of butterfat per 
year. The two years before ensilage was fed, her average pro- 
duction was 270 pounds of butterfat—in that neighborhood—I 
am not sure about the exact figure, and the two years after the 
ensilage was fed the production was 380 pounds of fat, an in- 
crease of over 100 pounds of fat; that was the largest increase 
I had of any individual cow. 

At that time we placed a pure-bred sire at the head of the 
herd and began to raise our heifers from the best cows. Now 
these heifers we tried to keep them growing from the time they 
are born until they freshen, in fact I believe that the cheapest 
way to make milk is to get a cow to eat all she can possibly eat, 
that is the cheapest way of making milk. If you have the idea 
_ that feed is too high to feed it abundantly to your dairy cows. 
you had better not go into dairying. A certain amount of food 
consumed each day by the cow is required for her maintenance, 
—every pound of food that a cow consumes over what she needs 
for a maintenance ration, she can use for making milk and but- 
_terfat. I always like to illustrate that in this way: You men 


16 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


who are familiar with running a threshing outfit know that you 
have got a certain fixed expense every day—so much for labor 
repairs, oil, etc., and if your men loaf away a great deal of their 
time and don’t thresh enough’to pay expenses, it is a losing - 
game. That is what the poor cow is doing, she is playing on 
the job. If you have got a good cow that has the ability to do 
the business and you don’t feed her, she can’t do it. Every day 
that you are running that threshing machine, after your men 
have threshed grain enough to pay for running expenses, what- 
ever is made above running expenses is clear profit. That is 
the way I look at it in the dairy business. A cow has to have 
so much feed to maintain her body and to create energy to do 
the work; all feed that she consumes over and above this she 
converts into milk and butterfat. The difference between a good 
and a poor cow is this: the good cow can handle a good deal 
more feed than the poor cow can, that is why, in selecting a 
dairy cow she wants to have a large barrel, she has to have the 
ability to change that feed into butterfat economically. 

I want to give you some of my experiences from the heif- 
ers from cows that we first had sired by a pure-bred sire. I am 
going to give you the average production of the dams and tha 
daughters, and then the increase. I want to say that not every 
daughter makes an increase over her dam, especially not in a 
scrub herd such as I had. In northern Illinois at this time you 
will find nothing but fine grade Holstein cows. The kind of 
cows that Stephenson county is keeping at the present time is 
very much superior to what we kept ten or fifteen years ago, in 
fact ten or fifteen years ago every farmer had a scrub sire and 
usually a Shorthorn at that. When I was a boy every farmer 
had a Shorthorn or scrub sire, but now you will find but very 
few of them. Where you find red cattle, they are not dairying 
there. The Holstein is the best adapted to cheese factory pur- 
poses. As I told you the Green county cheese factories have 
come down into Illinois so that the Holstein cow is the one 
which predominates. I know of one Jersey herd, but I don’t 
think at the present time of a single Guernsey herd in Stephen- 
son county. 

Not all of my heifers have made the increase that these 
have made, but I only had one heifer that did not do as well 


FORTY-THIRD ANNUAL CONVENTION VF 


as her dam. You want to keep track of what each cow is pro- 
ducing; breed your cows to a pure-bred sire. Select the breed 
you like the best and the one best adapted to your locality and 
then stick to this breed, never change from one breed to another. 
Very seldom a man succeeds with a breed of cattle that do not 
appeal to him. 

Cow No. 21 was sired by a pure-bred sire. She was a 
grade Holstein cow. She produced an average, I think for four 
years, (I have not the exact data—some of these are four and 
some five years’ averages). Each cow was dry about six weeks 
during this time, but, I took five or just as many consecutive 
records as I had from both of the dams and daughter. Cow 
No. 21 has an average production of 11,289 pounds of milk and 
380 pounds of fat. The dam of this cow was a grade cow, she 
has an average for four consecutive years of 7,614 pounds of 
milk and 246 pounds of fat. There was an increase in the pro- 
duction of the daughter over the dam of 3,675 pounds of milk 
and 134 pounds of fat. I very much regret that I have not 
these figures on charts so that they could be before you and you 
could see them. 

Cow No. 32 averaged 9,603 pounds of milk and 335 pounds 
of fat; her dam 7,614 pounds of milk and 246 pounds of fat, an 
increase of the daughter over the dam of 1,989 pounds of milk 
and 89 pounds of fat. Now these two cows which I have first 
referred to were both daughters of the same dam. You will 
notice that the one cow is considerably better than the other, but 
both were much better than their dam, and in fact the dam was 
not a poor cow. A cow that produces 7,500 pounds of milk is 
a pretty good cow. (To Mr. Mason): What is the average? 

Mr. Mason: New York Cow ‘Testing Associations claim 


less than 5,000 pounds of milk as the average. 

When a man is energetic enough to join a Cow Testing 
Association, he does not have the poorest cows in the state, the 
man who has the poorest cows is often the man who will not 
join such an association. So you can see that was even more 
than the average. If the average is placed at 4,000 pounds of 
milk and roo pounds of butterfat, and that is about what you 
will find it, if you have a cow that produces 7,000 pounds of 
milk and 244 pounds of fat, you don’t have the poorest cow. 


18 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Cow No. 17. 8,912 pounds of milk, 361 pounds of fat; 
the dam 5,970 pounds of milk and 270 pounds of fat, an in- 
crease of 2,942 pounds of milk and gi pounds of fat. I want 
_ to say that the dam of Cow No. 17 was one-fourth Jersey and 
three-fourths Holstein and she was a good cow. She did not 
produce so much milk but you will notice she tested much higher, 
and the daughter while giving much more milk than her dam, 
the average production of fat was not so much larger, there was 
an increase of g1 pounds of fat. 

Cow No. 24. I have the record of this cow and of her dam 
and granddam. Cow No. 24 produced 11,199 pounds of milk, 
in fact she produced 12,000 pounds of milk for four consecutive 
years and almost 400 pounds of butterfat. These cows only re- 
ceived ordinary care, they were fed balanced rations and turned 
out to pasture, and milked twice a day. There was no special 
pains taken to force them. The dam of this cow produced 
8,199 pounds of milk and 264 pounds of fat. The granddam, 
however, produced 9,802 pounds of milk and 386 pounds of fat. 
Now, this granddam I had in my herd until she was seventeen 
years old. I will give you the history, then I want to make a 
point. I bought this cow in 1898 the second year I farmed. She 
was a cow that came from one of the stronger Holstein herds 
up in Green county, just across the state line. She was a grade 
cow—I can’t say just how well she was bred, but she was a 
well-bred cow. ‘The herd she comes from was established in 
1876, the year the State Fair was held in Freeport. This cow 
was fresh when I bought her. In those days I did not know 
anything about how to feed a cow, in fact when I began to farm 
I stopped reading school journals and subscribed for the “Prac- 
tical Farmer,’ published at Philadelphia, Penn., and at that 
time Mr. T. Y. Terry was writing exclusively for the “Practical 
Farmer,’ and while I was raised and always lived on a farm, 
Terry soon opened up a new world to me. I had never had a 
farm paper up to that time, and in answering farmers he used 
to tell them to “write to your Experiment Station.” I did not 
know of an experiment station, and I had taught school for ten 
years, (laughter) so that I did not know anything about feed- 
ing the cows, but I knew this much—that this cow always pro- 
duced more than twice as much milk as any other cows I had. 


FORTY-THIRD ANNUAL CONVENTION 19 


I did not know why. I did not know anything about breeding. 
This cow was five or six years old when I bought her, she fresh- 
ened every year until thirteen years old and then milked for 21 
months and 20 days and produced in that time, 21 months and 
20 days, 16,481 pounds of milk and 710 pounds of fat. After 
she was fifteen years old, she freshened again and milked for 21 
months, producing during that period 17,042 pounds of milk and 
775 pounds of fat, closing her last lactation period at seventeen 
years of age. That was a remarkable cow so far as vitality is 
concerned. I never have had one since and I question if any of 
them ever produced as she did. 

Before I knew what I was doing, I had a grade sire and 
bred her to that sire and the daughter of that cow sired by a 
grade sire produced 8,199 pounds of milk and 264 pounds of 
fat. Then after I placed a purebred sire at the head of the herd, 
I bred this cow, that had been sired by a grade sire, to a pure- 
bred sire, and this cow No. 24 is the daughter, produced 12,000 
‘pounds of milk and 400 pounds of fat. 


OQ: Did you get any heifers from:a purebred sire? 
A: No sir, I never had a purebred sire when I had her. 


I have another cow: 

Cow No. 36, I will give her three first years; she was just 
a heifer— 

Ist year 7,808 lbs. milk—329 Ibs. fat. 

2nd year 7,180 lbs. milk—z2932 lbs. fat. 

3rd year 10,010 lbs. milk—v,19 Ibs. fat. 


That cow has produced since this was published nearly 450 
pounds of butterfat. 

Now then the average production of the herd since 1907 
has not increased—we have just about held our own. ‘That is 
due to two reasons. When I first started I did not have any 
heifers, they were all mature cows. After that the herd was 
composed, and is now, one-third of 2 and 3-year-old heifers. Of 
course, I sell off some cows so that the average production is 
just about the same. 


20 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


In 1907—8,626 panes = milk—326 cla fat. 


“ 1908—7,984 —307 a 
“ce I9g09—8,415 ce ce “cc —3II ce ce 
c IQ10O—8, 309 ce ce a9 —289 é iz 


ce IQ1I—9,413 ce ‘sé 6c —321 “ce sé 
c 1912—9,090 iad <9 cé —314 ce ce 
I913—8,956 ce ce 6é —314 ce ‘sé 


For the years 1914 and 1915 the figures are with the Uni- 
versity, but I think my last two years the average is going to 
fall below for this reason. A year ago corn was almost a fail- 
ure with me, in fact there were three of us, two of my neighbors 
and myself, whose corn froze the last day of August. The sea- 
son was late and my corn froze when it had just tasseled. Con- 
sequently the quality of my ensilage was very inferior to what 
it had been before. I put the whole corn crop into the silo. 


QO: Did you cut it right away? 

A: Yes, and that was the first time I ever had any juice 
running out of my silo, but it did run for a week like a stream. 

The last two years I have not fed corn as heavy. Last year 
our ensilage crop did not mature, about one-third of the stalks 
had no ears. I am feeding considerably heavier grain now than 
I did last winter and fall. I used to think that feed was too high 
and too expensive, but I made up my mind that it was sneer 
to feed them all they could consume. 


Mr. Mason: What feed are you using? 


Mr. Foss: One-fourth oats, one-fourth hominy, one-fourth 
bran and one-fourth Arcady feed. It is a balanced ration. You 
know what the prices are, but I think by feeding a little heavier 
we get more milk. 


Mr. Mason: “Are there any questions?” 
©: When you began with your purebred sire, didn’t you 


also begin to take more interest in the care of the cows and their 
feeding? 


FORTY-THIRD ANNUAL CONVENTION 21 


A: Yes. 


QO: And don’t you lay a good deal of the increase to the 
care and interest given your stock, as well as the feeding? 


me Yes. 


There are three essentials to successful dairying: First, a 
cow that can do the business; Second, the feed to do the business 
with, if she has the ability to convert it into milk; and Third, a 
man behind the cow that will see that everything goes all right. 
You take the cows with world records and put them into some 
men’s hands and they do not do any better than scrubs, but I 
don’t care how good a dairyman may be, if you have not a cow 
that has the ability to do the business, you cannot succeed. After 
you have a good cow, feed her so that she will have something 
to do business with, and then give that cow proper care. 

One thing, gentlemen, I never like to sell any of my cows 
to some of my neighbors. They come to me and say what will 
that cow produce? I will give them the figures, they take that 
cow on their farm and will not get the results and then they say 
that what I say is not true. 


maa + There are just three essentials in the suc- 
cess of a dairy and that is breeding, feeding and good care of the 
cows, and weeding out the poor ones. 


Mr. Michels: I am here to talk on that subject this after- 
noon. Now Mr. Foss has admitted that the carnal thing is the 
ability to produce milk. It is a herd characteristic. For that 
reason, to get cows of ability you have got to have sires to pro- 
duce those cows. But in order to put that ability into a herd vou 
have got to use a first class sire. 


Mr. Gray: I would like to ask what would be the compara- 
tive value of cows between those who produce 300 pounds of 
butterfat as compared with the cow producing 150 pounds? 


Mr. Foss: It is hard to tell just what the difference would 
be, but the cow only preducing 150 pounds of butterfat at pres- 


22 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


ent prices would be losing you money and would not be worth 
keeping as a dairy cow. The question you will have to answer 
yourself. We will just suppose that the cow that is producing 
150 pounds of fat is losing $25 to $50 every year, and another 
cow is returning you $100 over the cost of feed. You will read- 
ily see that the more cows you have of the 150 pound of fat 
type, the farther into the hole you will be at the end of the year. 


Mr. Fielden: The 150 pound butterfat cow has a beef val- 
ue according to her weight and has no dairy value. 


Mr. Collier: In the Cow Testing Association we find one 
cow that produces 180 pounds of fat and at another place we 
find cows that produce from 300 to 400 pounds of fat, the re- 
sult is that one of those cows can be bought for $50 and the 
other for $125. 


Mr. Mason: The $125 cow is the cheaper by far. 


Mr. Gray: I meant to ask the speaker what would be the 
probable chances of a young man going into the dairy business, 
if he wanted to get up a herd of these northern Illinois or Wis- 
consin Holstein, what he would have to pay for cows that run 
up close to 400 pounds of fat or make 400 pounds of butter per 
year. I would like to know what they could be purchased for, 
what they would cost up there? I belong to this country. 


Mr. Foss: Cows of that type in northern Illinois will sell 
for $125 and $150. In fact farmers pay that for cows. A 
neighbor of mine had a public auction on the roth of January 
and the highest cow brought $147.50. She was a dry cow, and 
all those cows were raised right there in the neighborhood. 


Mr. Gray: Would she produce in the neighborhood of 
400 pounds of fat? 


Mr. Foss: It is difficult to tell just what a cow will pro- 
duce. There is a picture of a cow down at the exhibit. She is 
a good type cow, but just what she will produce is hard to sav. 


FORTY-THIRD ANNUAL CONVENTION 23 


Mr. Fielden: I don’t propose to go to Stephenson county 
for cows because they make you pay interest on cows there. | 
am going to Waupaca, Wisconsin, where I can find cows for 25 
and 4o per cent less. This is true because Stephenson county 
has a good market for its cows. I found the same condition in 
the central part of the state. I can buy good healthy grade cows 
at a good deal less money up in Waupaca than I could in a sec- 
tion where they are doing an intensified dairying. 


_- Mr. Mason: Not raising our best heifer calves, that is one 
mistake we have made. In years past we would go into Wis- 
consin, Minnesota and Iowa and we used to go on a man’s farm 
and pick out what we wanted to buy, but of late years you go 
onto their farms and they pick out what they want to sell—that 
is the result of the Cow Testing Associations. 


Mr. Foss: Up to about a year ago the cows would sell up 
to $75 but the last year, you take the Illinois Central from Free- 
port to Dodgeville, all the creameries are not manufacturing 
butter, the milk is pasteurized and shipped to Chicago a train- 
load a day. We are getting practically just as much for our 
milk in Stephenson county as Mr. Mason is in Elgin, and that 
is what has put the price up this last winter, simply because 
farmers get the price for the milk and they can afford to pay a 
- big price for cows, and not only that, there is a good market for 
milk. Borden’s is starting a condensary in our neighborhood 
and there are the Swiss cheese factories. When you get $2.43 
for milk for the month of October clear, is it any wonder that 
everybody wants to keep more cows and that everybody buys? 
Where the market is not what it is in our county, you will find 
cows cheaper. 


Mr. Gray: 400 pounds of butter at 4o cents the year 
around is a record. A cow of that character will produce a 
heifer at one-half the price of a mature cow after deducting the 
cost of raising the heifer. Cottage cheese at 15 cents per pound, 
it is pretty good paying proposition. [J am afraid there are none 
in this county that make that much,—perhaps one here and there. 


24 . ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Mr. Mason: What kind of cows do you keep? 


Mr. Gray: I started about 20 years ago and supplied the 
little town of Sidell of 500 or 600 people with 30 to 40 pounds 
of butter a week. I started because I had to fertilize my farm. 


Mr. Mason: Don’t your farms 20 back here? 
bi § 


Mr. Gray: Yes, the yield of grain has been greatly re- 
duced. I am glad the convention came here, because I think it is 
more needed here than anywhere else. 


Mr. Mason: ‘There was a man over there who said he 
knew of an 80-acre tract that was traded off for a horse, and the 
man said, “I want to reserve the shoes.” He got the land for 
the horse. Seventeen years ago the same land was worth $62. 50 
per acre and it is worth today $250 per acre. That is the re- 
sult of keeping up the fertility of the soil, and there is nothing 
that will do it like dairying. 


Mr. Foss: Was that 80 traded because it was unproductive ? 


Mr. Mason: It was not tilled and was considered worth- 
less. 


Mr. Smith: What is the value of a cow producing 400 
pounds of butterfat, in other words, what would you sell a cow 
for that was producing that much butterfat? 


Mr. Foss: They are not for sale. A man that has a 400- 
pound cow is usually on to his job and he keeps her. ‘The best 
Way 1s to put the best sire you can get at the head of your herd 
and raise your heifers. You cannot buy that kind of a cow un- 
less you pay a big premium and you can get them and raise them 
in the long run cheaper than you can buy them.” 


Mr. Mason: “TI wish at this time to appoint the following 
committees : 

Membership: H.C. Horneman, of Watseka ; J. W. Sligar, 
of Effingham; N. M. Hersch, of Streator; George Caven, of 
Chicago. 


FORTY-THIRD ANNUAL CONVENTION . 25 


Banquet: Elmer Mack, of Springfield; N. W. Hepburn, 
of Champaign; H. C. Horneman, of Watseka; George Caven, 
of Chicago. 


Resolution: John B. Newman, of Elgin; Charles Foss, of 
Cedarville; W. E. Winkler, of E. St. Louis. 


We will adjourn this meeting until 1:30 this afternoon, 
sharp. Please be here at that time. 


Meeting adjourned at 12:07 p. m. 


26 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


1:30 P. M. TUESDAY AFTERNOON. 


Mr. Mason: “The meeting will please come to order. I 
take pleasure in introducing to you Mr. EF. Davenport, Dean of 
the College of Agriculture, University of Illinois.” 


Mr. Davenport 


“Mr. Chairman, Ladies and Gentlemen: 


Six years ago the University of Illinois went upon the Miil 
‘Tax basis. It was believed by many that at last a plan had been 
found which would effectually care for the institution indefinite- 
ly. ‘This plan was based upon the assumption that. the increase 
in taxable property of the state would be sufficient to meet the 
normal growth in the University. 

Two facts were lost sight of in this assumption: First, 
that there is no direct relation between the increased educational 
demands of a commonwealth and its taxable property; second, 
that the University of Illinois is not yet built, so that the prob- 
lem of its support is something besides the problem of its main- 
tenance. | 

Whatever theories might once have been held, six years’ 
experience has shown that it is impossible to meet the increased 
demands for new courses of instruction and the increased at- 
tendance in students, and at the same time construct the plant 
of the University upon anything like an adequate plan. Indeed, 
the time is near when every dollar of revenue provided by the 
Mill Tax is likely to be needed for the operating expenses of the 
institution, leaving nothing with which to construct additional 
buildings. 

In this connection it should be pointed out that the proceeds 
from the Mill Tax fund are not very rapidly increasing, and 
that measured by other first-class educational institutions in the 
world—among which Illinois purports to stand—we have only 
begun to build the permanent plant. Many of the buildings 
have been cheaply built. They were good enough for small 


FORTY-THIRD ANNUAL CONVENTION 27 


attendance, but when subjected to the wear and tear of thous- 
ands they go to pieces at a rate which makes their repair cost 
_ more than their worth. 

Because the University was rapidly being forced into an 
impossible situation, the President called a conference to deter- 
mine the best method of procedure for recommendation to the 
Board of Trustees. The result of the conference was to show 
that there are but five things which the University might do in 
an attempt to meet the problems which confront it. These pos- 
sible alternatives may be briefly outlined as follows: 

First: It might retire from some of the more expensive 
courses which it is offering. In this connection it should be 
remarked that every college and school in the University has 
been organized, not from a desire on the part of the President 
and trustees to do everything that could be thought of, but in 
every case it has been done to meet the demands of a definite 
group of tax-paying citizens. The College of Agriculture, for 
example, was organized and an Experiment Station has been 
supported because the farmers of the state demanded it. They 
would certainly object to its discontinuance in order to save 
money. Perhaps the farmers might be satisfied to abolish the 
School of Ceramics. But this school is established to meet the 
needs of a clay-working industry ofthe state and to develop 
these clays and their products to the best advantage. Undoubt- 
edly it will pay the state to do this and to educate skilled design- 
ers so that we may use our native clays to the best advantage 
and sell as well as buy finer works of art. To abolish the School 
of Ceramics, therefore, would meet the vigorous objection of 
the clay-working people and it would be a bad move, financially, 
for the state. 

Perhaps the School of Law might be abolished. It 1s some- 
times held that inasmuch as the lawyers are to make their living 
off the public, they should pay the expenses of their education 
in the form of tuition. If they do that, however, they would 
clearly feel the right to demand that the law that is to be taught 
them should be of that kind which should be most useful to them 
in practicing their profession. Law has been taught from the 
standpoint of the practitioner long enough. It is high time that 
it be taught from the standpoint of public welfare. If, how- 


28 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


ever, law is to be taught primarily from the standpoint of the 
public good, it is perfectly clear that the public will have to pay 
the bills. 

The same argument can be applied to the College of Med- 
icine, the School of Music, and every other interest of the Uni- 
versity, because every one has been established to meet a par- 
ticular need either of all the people or of a definite tax-paying 
group. 

Clearly the problem could not be solved and money could 
not be saved by retreating from anything already undertaken. 
Besides, there is every reason to believe that the future will make 
yet other additional demands upon the University. 

Second: ‘The University might reduce the salaries paid its 
teachers and investigators. It would not do to eliminate the in- 
vestigators entirely, because in most live subjects facts are still 
to be discovered, but the University could fill every position in 
the institution at a very much reduced salary and thereby save 
considerable money. If it should do this, however, it would be 
impossible to maintain a high grade of instruction because real 
scholars in those new and difficult subjects are extremely scarce. 
One may employ a cheap teacher for algebra or Latin and the 
student will suffer; but by no means will he suffer as much as 
when a poor teacher is employed in such important and difficult 
subjects as stock-breeding, the principles of nutrition, and the 
thousand and one technical fields which a first-class university 
is supposed to occupy. 

The University has not yet been able to approach, much 
less to meet, the salary scale of Harvard. It is only gradually 
getting to be. recognized as a first-class University in the mak- 
ing. Clearly if it should not only cease to increase the salaries, 
but should reduce them, as it would have to do in order to pay 
out on the present basis, it would take a step which could never 
be repaired. Clearly this means of saving money is not feasible. 

Third: If the University should limit attendance to four 
thousand students, that plan would go far towards solving its 
problem; first, because it would save money; second, because it 
would reduce the needs for buildings. The University has already 
been obliged to limit attendance in certain courses of instruction 
very much desired by students, and has been obliged to offer a 


FORTY-THIRD ANNUAL CONVENTION 29 


very much wider freedom of choice in electives than it would 
offer if it had abundant room and help. 

But the flat proposition of excluding students seems well- 
nigh unthinkable. The tax-payer whose boy was the first to be 
refused admission would certainly object to a plan whereby he 
would contribute to the education of his neighbors’ boys and 
girls while his own were refused for no other reason than want 
of room. Manifestly a state institution would not solve its finan- 
cial problem by turning away students. 

Fourth: A possible procedure is to use cheaper buildings, 
to be wrecked after ten or a dozen years. It is possible to erect 
for about one dollar per square foot, single-story buildings with 
cement floors laid directly upon the ground and with paper 
roofing. The University has already resorted to this device in 
the roofing over the court of the Agricultural building. That 
space is now used as a means of providing more class rooms; 
and, so far as the faculty are concerned, it is a perfectly accept- 
able means of solving financial difficulties. Everybody at the 
University would rather do his own work than to build buildings, 
and nobody has the desire to spend his life in the planning and 
erection of architectural monuments. 

However, to cover the campus with a multitude of cheaply 
constructed buildings, having a lifetime of only ten to fifteen 
years is only to defer the building problem, not to solve it. It 
is undoubtedly the course which the University will pursue if it 
is obliged to choose between this course and the others already 
mentioned; because all the others are practically unthinkable. 
This course is thinkable, but it is clearly not the best solution, 
nor in the long run would it be considered good business. 

Fifth: The only other course which might be pursued is to 
frankly state to the public that it is impossible, as matters now 
stand, for the University to build a plant as it ought to be built, 
with fire-proof construction and in the most durable way; and to 
point out the necessity of a comprehensive building plan that 
will cover the needs of the University and spread the expenses 
over a series of years. In this way perfectly good buildings can 
be erected that will last indefinitely with minimum expenses for 
repair, and the work of the institution will not be interrupted, 
Because there is no way of getting something for nothing, there 


36 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


is no way in which I]linoisans may have a first class University 
without paying for it. Nor can it be had for less than other 
universities have expended for the same. ‘The Massachusetts 
Institute of Technology has just completed a two-million-dollar 
engineering building, and undoubtedly it is one of the best ex- 
penditures for engineering that has ever been made in this 
country. 

It was clear to the conference that it was not for the Uni- 
versity to decide,—it was not for the faculty to decide, nor yet 
for the Board of Trustees,—what the policy of the institution 
should be in regard to this financial problem. Clearly it was the 
business of the University to state the situation and put it up to 
the people to determine what they were willing to do about it 
financially, recommending at such time the course of procedure 
which the University deemed wisest. 

Accordingly, the Trustees have recommended a ten years’ 
building program, costing ten millions of dollars, to cover sub- 
stantially the following structures: 


Agricultural. plant aig siscoed-aae8s 4a eee $2,000,000 
Engineering plant «.....cicamelignasauue “. ., 2,000,000 
Medical): platiti:;. 2.1) ks). Shes Pl PO tees 2,000,000 
Section for; Librarysbuilding 2. Sanh. aii 1,000,000 
Section ‘dono Museminwe .axcibdeetocd. wie 1,000,000 
Administration building» \). <2... a4 ab 500,000 
Men’s Gymnasium and auxiliaries........ 1,000,400 
Women’s Gymnasium and auxiliaries..... 500,000 


Ten millions of dollars is a large amount of money; so 
large, indeed, as to stagger most of us. Even one million of dol- 
lars has a meaning which we can scarcely understand. But per- 
mit me to call your attention to the fact that one million dollars 
a year for the building of a University is an insignificant sum for 
Illinois, compared with what she is doing in other directions. 
In this connection let me point out the difference between a vis- 
ible payment, such as a mill tax, on the one hand, and a secret 
tax, such as the tariff or internal revenue, on the other. - 

Our local taxes attract attention because they are mostly 
visible, and the seventeen millions of dollars annual state tax 


FORTY-THIRD ANNUAL CONVENTION 31 


looms large in our minds. But the Congress of the United States 
appropriates now something over one billion dollars a year. My 
estimate is that the State of Illinois pays one-tenth of this tax; 
and the estimate is based upon her population and her relative 
buying power. One thing is certain; that in the new sources of 
revenue devised this year, the city of Chicago alone will pay 
more than all the southern states combined. If my estimate- is 
correct, the state of Illinois pays one-tenth of all the federal ex- 
penses. Not less than one hundred millions of dollars a year 
of good Illinois money goes into the federal treasury. 

What the University is asking, therefore, with which to 
build a plant, is one-seventeenth of the total tax of the state, 
or only one per cent. of what Illinois is already paying out 
through the public treasury. While a million dollars a year for 
ten years is a large sum of money, it 1s extremely small when 
compared with the total expenditure of the state. It is too much 
if what is to be done is not worth while; but if the University of 
Illinois is an important institution, the amount of money which 
is necessary to build it well is insignificant as compared with 
other public enterprises. 

In this connection let me point out that the best money of all 
money is that which we raise by our local taxes, close at home. 
know exactly what the money is for and very little of it is 
wasted by excessive administration. |The most pathetic spec- 
tacle to me is to see rich cities and states call upon the federal 
treasury for financial help. I was told in Washington last week 
that a delegation from the city of Chicago went before Congress 
and implored of that body financial assistance for the city upon 
the Lakes in solving its problem of vocational education. They 
apparently did not stop to consider that when the bill is passed 
and the money is paid in they will pay—as one Congressman 
put it—“about forty dollars to every one they will get back.” 

These are some of the reasons why the State of Illinois 
shall be asked this winter for the funds with which to build, and 
afterwards to conduct, a strictly first-class University worthy of 
so great a commonwealth as this.” (Applause). 


32 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


CARE OF THE DAIRY BULL 


John Michels. 


“Mr. Chairman, Ladies and Gentlemen: 


I think one of the cardinal things upon which successful 
dairying depends is good cows, and back of good cows are good 
dairy sires. | 

From my life work with dairy cows, I don’t think there 
is any single thing that has or will put a man on his feet as will 
a herd of cows headed by a good dairy sire. At the time I 
purchased my first sire I had all grade cows. ‘That sire cost me 
$400, and some thought that was going some for a dairy sire, 
but I never have invested money so well as in that particular sire. 

I can remember when Wisconsin was a land-robbing state; 
when, instead of building up the soil, it was being torn down, 
and when land was selling quite cheap. But things have changed 
to dairying there just as they have on the other side of the state 
line. The change has practically doubled the value of land in 
less than twenty years, and all this by the use of the dairy cow. 

My chief purpose here is to tell you about the dairy bull 
and how to handle him. I want to say this, however, that my 
talk will have very little weight if I cannot get you to keep a 
real worthy bull, an animal that is worth the heading of any 
herd whether grade or purebred. I believe that one of the great- 
est of mistaken notions as to the use of a valuable, purebred sire 
is that it has no place in a grade herd. I have observed a great 
many herds and I know that a good purebred sire placed at the 
head of a grade herd will make a wonderful improvement of 
the daughters over the dams in the production of butterfat. 

Mr. Foss made it plain this morning that you have to have 
good cows in order to make a success of dairying in these times 
of high priced feeds; that the man who understands the dairy 
business has a better chance of making money today than ever. 
Yes, the chances for money-making are better than they used 
to be. but not with cows of the 150 pound butterfat standard. 


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FORTY-THIRD ANNUAL CONVENTION 33 


You have to keep good cows and the question is how to get 
them. Well, you can buy them in some good dairy section, but 
the fact is they are hard to buy. If you go out to buy cows that 
produce 400 pounds of butterfat you will find that the farmer 
owning them will want to keep them. If you want good cows, 
you must raise them yourself. If you are going to get cows of 
the 400 pound or 500 pound standard, don’t try to buy them, 
but get a high class bull to head your herd and raise them. Get 
a bull from high producing stock even if he costs you a couple 
of hundred dollars. If you consider that the sire furnishes 
fifty per cent of the blood of the offspring of your herd and that 
he contributed as much as all the cows combined, you see how 
much more important the bull is than the cow. If we are work- 
ing with cows, for instance, that produce 200 pounds of butter- 
fat and want to get 300 pounds, we have to buy a good bull in 
order to get beyond that 200 pound mark. And if we want bet- 
ter stock still, we must buy still higher class sires in order to 
keep up this building process. It is remarkable to see in how 
many cases a good sire has actually doubled the production of 
the daughters over the dams. 

There are some reasons why we don’t use better dairy sires, 
or why the average man is so careless in the selection of the sire. 
In the first place, he does not figure what an increase of from 15 
to 20 pounds of butterfat from each of his cows in the whole 
herd for several years would mean toward paying for a $200 
bull. When a man says that $200 for a sire is more than he 
can afford, I am ready to say that he has not given the question 
of a dairy sire the attention that he ought to. The only kind 
that I would buy would be one that has a high producing dam 
behind him, and also the same kind of a dam back of his sire, 
and then good records as far back as you can get them. These 
records should be known, there should be no guessing about it. 
I would put as much time on the selection of a bull as I would 
upon all other things combined, because we cannot take the 
chance of starting in with poor ones. 

If you are going to buy the kind of a sire that is really val- 
uable, you are going to handle him so as to make him useful for as 
many years as you can, and get the best out of him while you 
have him. Some people think they have to change bulls every 


34 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


now and then because they get.vicious. Well, now, I know what 
ugly bulls mean. I have handled some that were bad enough, 
and handling an ugly bull is not a very pleasant job, if you are 
not provided with the proper means to handle them. 

There is a very simple way to handle a bull by which you 
can get the very best there is in him with the least expenditure 
of labor and with absolute safety. In the first place let me tell 
you never to let the bull run in the pasture with the rest of the 
herd. If you have the type of a bull you should have you can- 
not afford to do it. It will result in waste of the energies of the 
bull, will often breed heifers too young, is dangerous, and no 
records of breeding can be kept. I don’t believe there is a man 
on earth who can pass through a pasture with safety when 
there is a bull roaming around. And still you often hear the 
owner say, “Oh, my bull is very gentle,’ but you most always 
notice that it is the “gentle” bull that kills. | 

As a matter of safety, never let the bull run in the same pas- 
ture with the cows. You cannot afford it if you want to keep 
records, and that is very essential. I want to know when these 
cows are bred; I want to know when they are to calf, because 
I don’t want them to drop a calf in the stanchions. We have to 
have the bull separate from the herd; that is the first essential. 

I want to show you briefly how I handle the bull myself. 
In the first place I like to have a bull under six months of age 
run out in the pasture; after six months he must be separated 
from the heifers and other stock. I am aware of the fact that 
many successful dairymen keep them from the time they are born 
until they die in the stable. But a calf must have plenty of free- 
dom and exercise. A calf may grow up in the stable and to all 
appearances look strong and have weight, but I doubt if it has 
the physical vigor that a calf should have to resist tuberculosis. 
So I prefer to have the bull calf in the pasture, or where it can 
have free exercise; after it gets older a pen 50 feet square built 
outside for summer, and a box stall inside for winter are best. 

In a pen 50 feet square, I believe a bull can get all the ex- 
ercise he needs. Now the question is how to best handle the 
bull during the breeding season and that is one thing that is 
rather time-consuming if you do not take the proper method. I 
have here a little drawing showing a breeding pen attached to 


KFORTY-THIRD ANNUAL CONVENTION 35 


the bull pen. Such a pen makes breeding cows absolutely safe 
with any bull, no matter how ugly, because you do not handle 
him. I built this pen on one corner of the bull pen—lI usually 
build this pen 3 1-2 feet wide at the front end and 4 1-2 feet 
wide at the rear end and the total length is 16 feet. 

My present arrangement for the bull in my barn is a box 
stall which joins the calf pens, and the stall is provided with a 
stanchion. When the bull feeds he puts his head through the 
stanchion and if I want to catch him, or clean his pen, I just 
shut the stanchion. I don’t go into the bull pen until the bull 
is secured. I havea stanchion in the breeding pen and one in the 
box stall. 

There is another thing in connection with a bull, that is 
the question of disinfecting him against the spread of contagious 
abortion. This is a serious disease. If there were no other 
reason why I would want to raise my own stock, it would be to 
be sure that I had clean stock and could keep it clean. If you 
start with clean stock and take proper care of it, you will con- 
tinue to have clean stock. We find in some states as many as 
one-third the herds infected with contagious abortion. How can 
you remedy or overcome it? There are many methods proposed. 
The use of carbolic acid is recommended and extensively prac- 
ticed. Methylene blue is extensively recommended. I have never 
seen any satisfactory results from the use of these materials, 
either the carbolic acid or the methylene blue. I have more faith 
in the disinfecting method, and especially in the disinfecting of 
the bull. That may be a simple matter and it may not, but if 
you are prepared for it, it is the simplest thing in the world. 

I use the breeding pen for disinfecting the bull. I use a 
2 per cent solution of creolin. That is a little stronger than is 
generally used, but I always want to be on the safe side. I. have 
never seen any bad results from using so strong a solution. 
There are different kinds of creolin. Be sure to get the kind that 
when you mix it with water it produces a milky color. It costs 
about $1 a gallon and I use it regularly until I am absolutely 
sure that there is no chance of the disease. This simple precau- 
tion will do more to avert contagious abortion than anything else 
you can do in your herds. 


36 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


©: Would you disinfect the cow? 

POD ees: 

QO: What would you use? 

A: The same thing as for the bull. 

QO: Do you think you can do better work with a force 
syringe? 


A: It takes a little practice with the gravity system. I 
usually prepare two quarts when I start to disinfect the bull, be- 
cause some of it goes to waste. Abortion is a serious thing and 
I bring it up especially in connection with this breeding pen. J] 
find that nothing will hold the bull like this little pen. 


©: Your breeding pen would be all right where one bull is 
kept. Suppose you had two or three? | 


A: Build as many pens as you have bulls. There is noth- 
ing expensive about them. ‘They ought to be near the barn. I 
have a place where there are five or six trees which provide an 
abundance of shade for the bull. 


QO: What kind of cows do you keep? 


A: Guernseys. In my section the Guernsey 1s about as pop- 
ular as the Holstein is in Mr. Mason’s district. 


QO: Is it a good plan to cross the breeds? 


A: I don’t believe in crossing any of the beef strains with 
the milk strains. I never believed in the dual purpose cow. I 
would not even go to the extent of using a Holstein sire upon 
a grade Guernsey herd. You have to stick to a certain.breed. It 
is the individual in the breed that counts. You can make an ab- 
solute failure with any breed and you can make a success of it. 
In purebred stock it is the individual that counts and that is why 


FORTY-THIRD ANNUAL CONVENTION 37 


the raising of your own stock from a high ciass sire is tc your 
advantage. I think the bull is the first and last thing in the 
dairy business and you have to have him first, because you can- 
not get along with cows that produce 200 pounds of butterfat 
a year, so you want to start with a high class bull. . 

In regard to feeding the bull. In our section we have lots 
of alfalfa hay which makes the feeding of the bull a very simple 
matter. Alfalfa hay makes pretty nearly an ideal ration for a 
dairy bull. This may be supplemented with eight or ten pounds 
of silage. During the season of heavy breeding you will have to 
supplement hay with oats or other grain. A little oats at any 
time are an excellent feed, but not much grain should be fed ex- 
cept during special seasons. Red clover may be used if you 
haven't alfalfa. A little linseed meal is also desirable at times. 


QO: Suppose you have got cotton seed meal? 
I would not substitute it for linseed meal for the bull. 


How much cottonseed meal to cows? 


Se 


A.: I have fed as high as four pounds a day without any 
bad results. Much cottonseed meal will prcduce bad effects in 
horses, swine, beef cattle and sheep, but not in milk cows. I have 
fed many tons of cottonseed meal and never saw any bad effects. 
But to a bull I would not feed any. Linseed meal is cheaper 
right at the present time and I never put the two feeds on the 
same basis. ‘There is an unmistakable tonic value in linseed meal 
which cottonseed meal does not possess. If you can buy cotton- 
seed meal at a low price I would not hesitate to feed some of it 
to the cows. 


QO: What about the neighbor bringing his cow in to be 
bred to your bull? 


A: I don’t allow it. I draw the line here when I am not 
certain that the cows are all right, because I don’t believe that 
any man can run a chance. If you know that the cows are al! 
right, it is different. The thing least understood in the dairy 
business is the getting of a good bull and when you have him 
keep your herd clean. Tell your neighbor you cannot run any 
chances by breeding his cows unless you know they are free from 
disease.” (Applause). 


38 ILLINOIS STATE DAIRYMEN’S ASSOCIA'TION 


WHEN THE COWS COME HOME. 


Judge W. B. Quarton, 


I am a little late in getting here. You know we cannot run 
the railroads and trains ourselves, but I am mighty glad to be 
here and bring you greetings from the lowa State Dairymen’s 
Association. I believe that there should be a little closer connec- 
tion between the various associations throughout our country, 
and especially through this western country, and I would like to 
see a little closer connection between the Illinois and the Iowa 
Dairymen’s Associations. 

Now I notice that on your program they have me introduced 
as “Judge.” Now, as a matter of fact I am entitled to that ap- 
pellation having spent fourteen of the best years of my life at 
that post, and have been a lawyer all my life, and I know that 
the average farmer thinks that the average lawyer knows as 
little about cows and agriculture as any man that walks the 
earth, and that he doesn’t want to know anything about them. 
Once in a while you will find a foolish fellow like me that takes 
up with the cow, and you know, it always embarrasses me to 
have my name on the program as “Judge” because I am remind- 
ed of the newsboy that Billy Sunday met here in Illinois, in a 
little city. The first thing Sunday did when he reached this 
town was to go to the hotel and write a letter and he stopped 
this little newsboy and said: “Say, boy, where is the postoffice ?” 
The newsboy said: “I thought everybody knew where the post- 
office was.’’ And Sunday replied: “I am a stranger here, will 
you show me the way to the postoffice’?” “Sure,” replied the lad, 
“come right along with me, I am going right by there.” The 
newsboy was a profane little fellow and when they got to the 
postoffice the newsboy said: “Right there is the postoffice, mis- 
ter.” Billy Sunday thanked him and said: “I wish you would 
attend my meetings, my boy, I would like to show you the road 
to heaven.” “Show me the road to heaven, Mister? Why, you 
didn’t even know the way to the postoffice!”” (Laughter). And 
so I fear that perhaps some of you may think that I don’t know 
much about dairying. However that may be, I will leave tliat 
to you to determine when I get through. (Laughter). 


FORTY-THIRD ANNUAL CONVENTION 39 


My subject is a very common one, the fact is that there 
never was a debate,—I don’t care whether in the country school 
house, that many of you and I attended, in the grade schools of 
the city, the colleges, universities or the halls of Congress, where 
the subject for debate was: “Which is the most valuable domes- 
tic animal,” but what the cow always won in that debate. The 
history of this world, neither sacred or profane, cannot be writ- 
ten without her. Did not Abraham herd his flocks on the hills 
of Judea? Did not Hannibal take his kine with him when he 
conquered Rome, and Julius Caesar cross the Rubicon behind 
a yoke of oxen; in fact in all history the pioneers always took 
with them the cow. The poetry of the world could not be-sung 
or written without her. Listen to Gray’s Elegy written in 2 
country church yard: | 


“The curfew tolls the knell of parting day, 

The lowing herd winds slowly o’er the lea; 

The ploughman homeward plods his weary way, 
And leaves the world to darkness and to me.” 


So it.seems to me that the cow is one of the most important 
domestic animals that we have, and I have been prone ever since 
I have been engaged in the dairy business, some fifteen or twen- 
ty years, to sing her praises, and the older I get the louder I sing 
them. (Laughter). 

Now it seems to me that I can hear some fellow in this au- 
dience thinking to himself, saying, “Mister, this sounds all right, 
but what we want to know is some of the plain, every-day truths 
that go along with dairying, and now I don’t want any of you 
_ people in Illinois to get a little miffed at me if I call things by 
their right names. I think it was Robert Burns who said: 


“OQ wad some Pow’r the giftie gie us 
To see oursel’s as others see us!”’ 


It might do a little good to have you know how we look at 

you from the other side of the Mississippi River. © 
| Now, of course, during my talk, I may refer to some of my 
own experiences, and maybe to Iowa, I hope you will not think 


40 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


I am boasting. I might add as I go along that every man who 
lives in Iowa and owns a farm feels a little like Harrison, the 
first Harrison that was president of the United States. He rep- 
resented our government in more foreign countries than any 
other man. In his old age he was Minister to China, and when 
he came back he came by way of England, he was given a ban- 
quet there and he was down for a toast on “The Greatest Coun- 
try in the world,” and he said among other things: “I have just 
come from China, she is the Garden Spot of the world, she main- 
tains more people to the square mile than any other country; I 
came through Japan, she is the flower garden of the world; and 
| came through Germany and France and England, all three of 
them are the greatest manufacturing countries in the world, but 
of all the countries in the world, the United States is the best, 
and Ohio is the best state in the Union, Hamilton County is the 
best county in Ohio, and they say I have the best farm in Hamil- 
ton County.”” (Applause and laughter). We did have a fellow 
in lowa who went out to Montana; he got so poor he couldn’t 
get back. One day an evangelist came there and he said at a 
meeting, “Let everybody that wants to go to Heaven, rise.’”’ They 
all stood up but this one man from Iowa. ‘Then he said: ‘Let 
everybody that wants to go to hell, rise,” and he did not get up. 
After the meeting the evangelist approached this man and said, 
“You are a peculiar man, you don’t seem to want to go to either 
Heaven or Hell?” “No,” replied the man, “I’m from Iowa and 
I want to go back.”’ (Laughter. ) 

I want to talk to you this afternoon about some of the prac- 
tical things of dairying and as I quoted a little while ago from 
Robert Burns, I don’t believe the people of Illinois have taken 
the right animal into partnership with them on their farms, and 
there are very many reasons for that. Now, I have the honor 
of having been born in the great state of Illinois, because Illinois 
is a great state, but I left this state in my early youth and went 
to Iowa and we have been through the same stages over there 
that you have, the fact is that in the development of every coun- 
try it is about like this: First the range, and then the grain farm, 
and then general stock raising, and then dairying. ‘That is about 
the history of every country. You folks in Illinois have raised — 
too much grain on your farms and sold it through the slevators 


FORTY-THIRD ANNUAL CONVENTION 41 


of the country. The fact is I expect you all know this—you 
have in this state a man for whom I have the highest admiration 
and that is Professor Hopkins of your University. He has 
preached to you people day in and day out, year in and year out, 
that you must go to taking care of this Illinois soil, and that lies 
at the very base of success in all kinds of agriculture. The fact 
is when you sell a ton of oats you sell some $11 worth of your 
land; when you sell a ton of corn you sell $6.50 worth of your 
land; when you sell a ton of clover hay you sell about $7 worth 
of your land; when you sell a ton of timothy hay you sell about 
$6 worth of your land. I mean this: That in a ton of corn, for 
example, there is $6.50 worth of nitrogen, phosphorous and 
potassium, the three main fertilizing elements of soil, and if you 
keep on you will eventually sell your farm out piecemeal. I know 
the soil in this state and I know this is a beautiful and rich 
country, but it has been richer than it is now, they have sold a 
good deal of it already. A man said to me on the train today, 
“Do you know, my friend Quarton, that many men have gotten 
poor raising corn, oats and hay?” But he said: “I never knew a 
man who had anything like good judgment that got poor raising 
cows and selling milk and cream.” Now that is true too. Let 
me give you a little history of the conditions forty years ago in 
my friend’s state—Wisconsin. At that time Wisconsin was one of 
the greatest grain producing states in the Union, they raised corn 
and oats and wheat and tobacco on that land until it would not 
actually pay the expense of tilling it and harvesting the crops, 
and they finally had to do something else or go out of business, 
Now, that land is a little different from your Illinois land, the 
soil in Wisconsin is lighter than in Illinois and Iowa. I have 
been over considerable of this globe, but I have never seen the 
soil yet that could not be exhausted—TI don’t believe that it is on 
the face of the earth. So, in Wisconsin they had to do some- 
thing, and they went to dairying, and that reminds me of you 
people. The trouble with you, and us in Iowa, is that we can 
make money too easy. I want to tell you a little story about a 
Dane that came to America to see if he could take back some- 
thing that would be of profit to them along dairy lines. His 
custom was to go to the agricultural colleges of Pennsylvania, 
Ohio, Illinois, and finally he got out to Iowa at Ames, and he 


42 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


had a habit of finding where the dairy communities were and 
just taking a trip and making a first-hand investigation and I 
want to tell you that first-hand investigation is the best kind of 
investigation, don’t take other men’s conclusions, get at the facts 
and draw your own conclusions, that is the best way to do. Well, 
he came to Ames and he came to our community to investigate; 
he visited two or three farms and when I got home that evening 
the president of the creamery called me and said we had a friend 
from Denmark visiting us and about a dozen of us were going 
to get together and take our supper with him, which we did, and 


we got that Dane to make us a speech. Again applies the say- 
ing: 


“OQ wad some Pow’r the giftie gie us 
To see oursel’s as others see us.” 


And he told us how he looked at us and it was really a pret- 
ty good thing and this was the one single thought that he gave 
us, he said: “Gentlemen, I am sorry to say to you that you never 
will be great dairymen; you have got the greatest soil in the 
world but you can make money too easy here at other things.” 
They told me that when he got back to Denmark he said that 
Illinois and Iowa were the greatest dairy countries in the world 
because they were the great corn countries, but they never will be 
dairymen because they can make money too easy, that is the 
trouble. If they had the conditions that we have in Denmark, 
they would be the greatest dairymen in the world. That is the 
trouble in Iowa and I think this is the trouble in Illinois, that you 
won't dairy, it is too hard work, you say. But, my friends, the 
day will come when you will have to. What I want to convince 
you of this afternoon is that the cow will make your farm bet- 
ter than you found it, and I think if I can convince you of that 
one fact that I will have accomplished something in coming 500 
miles to make a speech to you this afternoon. 

Some years ago I made a speech in one of the counties in 
Towa on Dairying, and I made the assertion that the dairy com-— 
munities of the world had the lands of the highest commercial 
value, and some fellow took me to task about it, he did not be- 
lieve it. I did not have any data to prove what I had said, but 


FORTY-THIRD ANNUAL CONVENTION 43 


I want to tell you they never catch me twice on the same trick, 
and I got busy and I wrote a letter to Denmark, I wrote one to 
Holland, one to England, one to the Isle of Jersey and one to 
the Isle of Guernsey and the letters were all duplicates, the same 
letter. ‘The first question I asked was, “‘Please tell me the aver- 
age cash value of land in your community. 2. Please tell me the 
average rental value of those same lands, the cash rental value. 
3 Please tell me what they do on these lands in order to make 
land pay a reasonable percent upon the value, or a reasonable 
- profit over and above the rent paid.” From Holland [ got the 
answer that their lands were of the average cash value of about 
$800 per acre; that the rental values run from $10 to $20 an 
acre, and they answered the last question by one word, “dairy- 
ing.’ From Denmark the cash value was between $600 and 
$800—I don’t blame them. Their rents from $10 to $20 an 
acre and they answered the other question by saying that they 
dairied and they sold pork and butter and eggs to the English, 
and in passing let me say to you that that little country of Den- 
‘mark we have never been able to wrestle from her the butter 
and the bacon trade of the British Islands. For the past twenty 
years Denmark had produced 25 per cent of the butter and 4o 
percent of the bacon and 25 percent of the eggs used by the 
forty-five millions of people on the British Islands. From [ng- 
land the answer came that their lands were of the average cash 
value of $500 to $800, and rental value $10 to $15. The high- 
est priced lands in England and Scotland were devoted to dairy- 
ing and the balance to raising beef cattle and draft horses. The 
Isle of Jersey put a value of $1,000 an acre on her land, rentals 
run as high as $60 an acre and they said that they dairied on 
these lands and furnished vegetables, fruit and flowers for the 
- London and Paris markets. The bunch of islands known as the 
Channel Islands furnish London and Paris with nearly all of 
their beautiful flowers in those two cities and also furnish very 
much of the vegetables and fruit that they use in those two 
cities. The Isle of Guernsey had the same average cash value 
as the Isle of Jersey, and they also added that there was not an 
acre of land on that island that would not sell for $500, not even 
the overflow of the land from the ocean, and the rest of the 
answers were the same as the Isle of Jersey and yet when Victor 


44 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Hugo wrote “Les Miserables’ on the Isle of Guernsey, it was 
practically a barren island, and now they are two of the richesi 
spots in the world and nothing has made them the richest spot 
but the cow. 

In other words, when you sell a ton of butter which is worth 
$700, you sell with it about 50 cents worth of your land, using 
the same illustration as I used about corn, oats and hay. There 
is only oil and sunshine in a ton of butter. (Laughter). Some 
fellows used to put a good deal of water in it, but the govern- 
ment made them quit it, and I hope the time will come when we 
have our standards not only of moisture, but of fat, because the 
boys are putting something else in the butter now. I'll tell you 
what I heard—it may not be true—that some fellows are putting 
milk sugar, 4 to 6 pounds,—they pay about 20 cents a pound 
for that and butter sells for 40 cents a pound, and this alone 
makes a difference in the output of some of these creameries of 
$25,000 a year. They started to put it in to give the butter body. 
Up in Iowa they are nearly all the co-operative creameries. 
Every little town has its creamery, they pay out each year all 
the way from $150 to $200 a year. We piid 37 cents per pound 
for the butterfat during the last year. You must have a well 
managed farmers’ creamery and in Wisconsin, lowa and Minne- 
sota we have those kind of creameries and we found them the 
most successful creameries that we can have. 

Now I want to say to you people one other thing, and that 
is this: That in order to dairy you have got to have dairy cows, 
—real dairy cows. Not only a dairy bull, but dairy cows as well. 
Now my father was a breeder of Shorthorn cattle from my earli- 
est recollection. I did not know anything about dairy cattle 
when I began dairying some fifteen or twenty years ago, I did 
not know anything but Shorthorn cattle; but I knew enough to - 
know that they were not real dairy cattle. If anything in the 
world will break the heart of an Illinois farmer, it is to do away 
with the Shorthorn breed of cattlhe—I would not have you do 
that, but those who do stick to Shorthorn cattle I ask you to let 
the dairy business go to the winds. “The proof of the pudding 
is chewing the string,” and I have chewed the string and I know! 
(Laughter). Those of you who want to dairy, get real dairy 
cows before you go into the business. 


FORTY-THIRD ANNUAL CONVENTION 45 


I wrote Governor Hoard some fifteen years ago on a law 
letterhead. He, supposing | was an average lawyer and knew 
nothing about cows, advised me thus: “It is a good deal better 
for a man to grow into the dairy business than to go into it.” 
That was good advice. If you are not already experienced dairy- 
men, don’t go into it, but GROW into it, | don’t care whether 
you are old or young men, that is the best thing to do. You 
want to get a dairy cow. I will tell you why. I don’t believe 
that the Creator ever intended the beef cow as a dairy cow. My 
experience of 15 years with all kinds of cows has made me more 
convinced of that. Why, they are not made alike, they are not 
built alike, they don’t have the same functions. If there isn’t 
anything in the principle of breeding, why don’t you breed your 
draft mare to a Shetland pony and expect a draft colt? Why 
don’t you know, everything was intended for a purpose, and | 
want to tell you that a garden rake was never intended to plough 
with, and a plow was never intended to cultivate the small row 
of onions that you plant in your garden. ‘To illustrate what I 
say, | have a friend in lowa that likes to hunt as I do, and sup- 
pose that after the law expires,—on the 15th day of August,— 
he should send me word: ‘Come out here and take supper with 
me and bring your gun and dog and we'll have a hunt and I| 
think we can get a pretty good evening’s shooting.” Suppose 
I should drive up with a bull dog tied behind my buggy? 
(Laughter). Suppose he came to see me and they should tell 
him that 1 was at the Fair Grounds where we have a race track, 
and he came there and found me with a 2,000 pound draft horse 
hitched to a bicycle sulkey driving around the track, and he 
asked me what I was trying to do and I would say to him, “I 
am going to make that horse trot a mile in two minutes.” 
(Laughter). I tell you, the Creator never intended that draft 
horse with his heavy bones and muscles to trot a mile in two 
minutes, and there isn’t corn and oats enough in both states 
to make him do it, and you all know it. And God didn’t make 
the bulldog to scent chickens, He made the bird dog for that, he 
has been bred for that purpose for several generations,—and just 
exactly what He made that bulldog for, I never knew. (Roars 
of laughter). 


A few years ago I took my little bunch of Guernsey cattk 


46 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


to the Iowa State Fair. Every morning I looked out of the 
window of my barn, to where they had a lot of grade Guernsey 
and Holstein nurse cows tied, and saw an eleven months old 
Hereford bull-calf that weighed a thousand pounds, get down 
on his knees and suck three of these cows. I went out there one 
morning and asked the man holding the Hereford calf which 
one of the cows was the mother of the Hereford calf. Of 
course, he said none of them, that they were only nurse cows. 
I asked him where the mother of the bull was and he said in 
the show barn, and I said, does he suck her too? “Oh, no,” they 
said, “she has been dry for five months.” (Laughter). The 
Creator did not intend those cows as dairy cows. So I say ta 
you people here, you will never succeed with any but the dairy 
breeds. How do I know? Why fifteen years ago I had about 
sixteen grade Shorthorn cows that Mr. Stewart had selected as 
the best milk cows out of 30 head, and we weighed the milk from 
those cows for a year and tested them out for butterfat and they | 
paid $35.50 apiece throughout the year. I said to him, you know 
mighty well that it costs more than that to feed them—this was 
fifteen years ago. It cost us $35 to feed that cow and the only 
thing we have gotten is her calf and we are practically milking 
that cow for nothing. “Well,” he said, “I have done the very 
best I could,’ and he was a mighty good caretaker and one of 
the best feeders | ever saw. I said, they say there are better cows 
and [ am going to try and get some for the best is none too 
good, so I went and bought two purebred heifers. This will 
give you my idea of going into the business; with a bull and six 
grade heifers later on and that was my start and I grew into the 
dairy business and I presume, my friends, I would not be here 
this afternoon if it was not from the fact that I am the man who 
by proxy can run a 120 acres farm and make it pay $8.50 
rent. I have been able to do that, but I will tell you this, you 
know that running a business by proxy is a pretty hard thing 
to do. I have been through every vicissitude in the hired man 
business you can think of. For instance, a man came to me and 
said, “I understand you are looking for a man, what do you want 
done?” We have about fifteen cows to milk. “Oh, if I have 
got to milk cows, you had better look for another man.” “It is 
right now I am mighty glad to have you tell me,” I replied. We 


FORTY-THIRD ANNUAL CONVENTION 47 


have got men on the farm who are good milkers, the trouble is 
our boys and girls go to the University and colleges and they 
don’t want to milk when they come home. They teach them 
there not directly, but indirectly, that to till the soil is not the 
highest vocation of man. That is one of the great troubles that 
we have, but I am getting off of my subject. They go to the 
cities where they can go to the moving picture shows, work 
eight hours a day out of the 24 instead of Io or 12 as we have 
to on the farms. They can adopt all the eight hour laws they 
want to in the coal mines, in the factories and cities, but I want 
you to stand firm against any eight hour business on the farms 
of America. (Applause). So I want to answer a question that 
this gentleman asked the gentleman who preceded me, and | 
-know that my friend from Wisconsin will agree with me, it is 
all right to breed a Jersey, or any other kind of dairy bull, to 
good grade Shorthorn cows if you want to start a dairy herd, 
but don’t change any more. The very best grade cows I ever 
had in my life were after we sorted six more of these 15 that 
we had and kept the 10 best ones. Those cows were bred to a 
Guernsey bull and a three-fourths Guernsey was the best pro- 
ducer of butterfat we had on the farm. She gave more than I 
have ever been able to make my purebred cows produce. I would 
rather have a cow that will produce 400 pounds of butterfat on 
an average for ten years, than one that will produce 1106 pounds 
of butterfat in one year and then never be able to turn the trick 
again. What I want is a cow that will turn the same trick over 
and over and over again. Some people say that a good way to 
get your dairy herd is to take good grade Shorthorn cows for a 
base. I would not take purebred Shorthorns. They will sell very 
well in the market ; they have sold in Iowa for an average of $1,- 
200 a head. The Holstein people had a sale in Detroit, Michigan, 
and they averaged the same, but I say to you that your pure- 
bred cattle will sell for a good price, but if you want to 
dairy, sell them for what they are worth, then if you are not 
able, don’t go on and get a whole herd of dairy cows. Let me 
tell you, friends, this dairy business is one that must be studied 
very closely, that is my own experience, and I[ think that I have 
been through pretty nearly everything. I have had my eye 
teeth cut several times pretty hard. I have been to the farms of 


48 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


so many good men who have started into the dairy business and 
bought one or two, or ten, or maybe twenty head of purebred 
dairy cattle and they paid a magnificent price for their cattle, 
enough to buy a splendid dairy animal, and they got nothing but 
a dairy scrub. That is the experience of a very great number. 
If I were back 20 years and I wanted to buy a good dairy heifer 
purebred of any breed of cattle, I would no more buy this heifer 
myself than nothing in the world after my experience, but I 
would go to some good man in whom I had confidence and 
whom I thought was a splendid judge of that kind of dairy cat- 
tle, and get him to help me select it until I learned something 
myself, and that is the only safe course, my friends, if you are 
going to start. Even in the selection of a head of the herd the 
same thing is true. You can buy graded stock but when you go 
to buy purebred stock you had better be just a little careful and 
get somebody to help you,—when you pay $500 or $1,000 a 
head. 

I want to say to you people that this statement of mine at 
the outset about your soil and about your dairying is made with 
the intention of convincing you, if I can, that you want to go to 
dairying in Illinois in order to maintain your soil fertility, and if 
you dairy on your farm your soil will grow better and richer 
instead of poorer. I might use a personal illustration. When I 
bought that little farm of mine 25 years ago and later found that 
others could not make it pay I started to farm it myself, and 
then tried to raise cattle and I never made a dollar on stock 
raising, then I tried dairying and succeeded fairly well. That 
farm lies within two miles of town, it is just at the outskirts of 
the timber—we are near the head of the Des Moines River; it 
is a little inclined to be rolling, not very much, but a little, and it 
was one of the earliest settled farms in the county. Here was 
a typical early settlers farm and they just farmed it and never 
put anything back on it and I thought one piece of land was just 
as good as another, just like many lawyers, and I could not raise - 
over 25 bushels of corn to the acre to save my neck, and after 
fifteen years of the dairy cow on that farm I can raise 85 bushels 
of corn on an acre just as nice as can be. That is the situation 
in a nutshell of the dairy cow. I would like to give you some of 
the details about it, but that is the situation in a nutshell. I have 


FORTY-THIRD ANNUAL CONVENTION 49 


covered that land at least eight times with manure in the 18 years 
that I have had it. 


OQ: How many cows do you keep? 


A: About twenty. The government of the United States 
located at Algona, a dairy expert; he stayed there for five years 
and the theory of the government was to try and determine 
whether it would pay one of these co-operative creameries to 
hire a man to work among the patrons. I could talk to you 
about that experiment from now until twelve o’clock tonight. 
When he came there, there were three silos within a range of 
three miles from Algona; when he left, there were sixty. When 
he came go per cent of the cream was sour, and when he left 90 
per cent of it was sweet. I can put my finger on a half dozen 
young men living there that had dirty barns, tubercular cattle 
and did not know it, bringing in milk to be consumed by the 
people. You don’t find that condition today, for they have got 
as pretty, clean barns as you will find in the county, and the 
cleanest milk is being delivered to the consuming public in the 
city of Algona as you can ask for, and that is as far as I can go. 

I went to Pocahontas county and talked silos and I talked 
as hard as I could to get those fellows to build silos. I said to 
these people, I will be glad to answer any questions that I can. 
Well, there were about twelve questions asked. I knew a good 
many of the good people of that county and after the meeting 
was over and while I was walking down the street, a farmer, a 
- good friend of mine, came over to me and took me by the arm 
and said: “Just tell me what one of those durned silos is?” 
(Laughter). Since that day I have never talked about silos 
without defining just what they are. He would not ask that 
question in a crowd because he was afraid they would laugh at 
him. I had not struck the keynote. If you want to ask any 
questions I would be mighty glad to answer what I can. I can- 
not answer every question that is asked,—there is no man living 
that can do that,—but I will do the best I can. I want you to 
be frank with me and I will be frank with you, and just ask me 
any question and I] hope I may be able to answer. 

I keep five horses on my farm, and all the way from 15 tc 


50 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


50 hogs, and that’s the limit on 120 acres of land. There are 55 
acres of land in the brakes of the river and I have to use it as 
a permanent timber pasture, that is why it is not all so produc- 
tive. If it was like the 79 acres, I could handle 120 head. I am 
a breeder of dairy cattle and that pasture is valuable. I like to 
see them get out and climb those hills, it adds vigor to the an- 
imal. 


©: Could you keep 120 head on 120 acres without going 
outside for your feed? 


As, Vex 


©: How much of the soil do we sell with a ton of whole 
milk ? 


A: I think about $2 worth of soil. Don’t you see that it 
takes just so much nitrogen, phosphorus and potassium and if 
you fed that grain to the dairy cow it goes back on that farm 
in the form of manure? The dairy cow is the most economical 
way to make your production. You can take a ton of hay and 
feed it to the dairy cow and you can make it for 10 cents. She 
is the greatest factor in farm production over anything on the 
farm, except the work. 


O: Why wouldn’t it pay to keep more cattle if you can 
buy outside feed? 


A: Why not improve your farm? If you can buy grain 
and all kinds of feed and especially cottonseed meal with high 
percentage of nitrogen and feed it on your farm and build up 
your farm for fertility. ’That is just exactly what they do in 
New Jersey and those eastern states. What do you pay for cot- 
tonseed meal? 


A: $42.00 a ton. 


Q: What do you feed your cows for the greatest produc 
tion? 


FORTY-THIRD ANNUAL CONVENTION 51, 


A: The base of my feed is silage. 
QO: Don’t you feed something else? 


A: Sure I do. The man that thinks that ensilage alone 
is a good feed is mistaken. Ensilage and alfalfa hay as prac- 
tically a balanced ration for a dairy cow may be right, but there 
is not a high producing cow in the state of [linois or Wiscon- 
sin that can eat enough of it and do her best, because they are 
both bulky, and if she is a first-class cow, she has to work too 
hard to reduce that to milk and butterfat. You have got to feed 
that cow some concentrates. The silos are the greatest buildings 
on the farm, but you men who have good cows—if you have 
poor cows, don’t feed them anything but clover hay and silage, 
—hbut a good cow you can’t feed her too good grain.. Last week 
we were feeding ensilage and from 3 to 5 pounds of gluten feed 
and a very little bit of oil meal and some bran mixed with the 
ensilage. This week we are feeding corn and oats ground to- 
gether, 400 pounds of the corn and 100 pounds of oats by weight, 
two-thirds corn and one-third oats and 100 pounds of cotton- 
seed meal, and we are not feeding quite as much of that as we 
are of gluten feed. We never feed, where we can help it, any 
of these concentrated feeds of any kind as such, we always mix 
it with the ensilage. There are plenty of other men here that 
are perhaps better feeders than I am. 


QO: Do you mix your feed that way and let it stand? 

A: No, ensilage is fermented feed anyway. I simply put 
it in the feed box together and if it is not too cold weather, we 
give it a twist with our hands so that the cow cannot get all the 
ground feed first. 


OQ: Did you ever feed alfalfa ensilage? 


A: I ran two loads of it into my silo, but I have not fed 
enough of it to give you any reliable data. 


Q: How about ground alfalfa and sugar? 


52 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


A: Well, the ground alfalfa and sugar—if you have got a 
cow that puts it on her back instead of into the milk pail, don’t 
feed her alfalfa and molasses. You must feed some corn and 
some oats. The reason of that ground alfalfa is, that many of 
these feeds are too heavy, they lay too heavily on the stomach 
of the cow and you have to lighten them up, that is why I put 
the bran in the gluten feed—to lighten it up, and alfalfa is the 
most admirable thing in the world to lighten up the feed. 


©: Would you recommend the farmers of this county to 
quit their lines and go into dairying where they are not used to 
it, in this part of the county? 


A: Yep. (Laughter). I will tell you why. It is because 
the cow will leave the farm better than she found it. You can 
increase the production and value of your land. The Islands of 
Jersey and Guernsey were barren waste in the English Channel 
and now they are two of the most fertile spots in the world,— 
that is why I would go to dairying. Some people will tell you 
that if everybody goes to dairying butter will not bring more 
than 10 cents a pound. Don’t you believe it. Statistics show 
that we are consuming double the amount of dairy products that 
we were ten years ago, and our population is increasing at the 
rate of a million a year. 


QO: How about the milking machine? 


A: Well, sir, I have never owned or run a milking ma- 
chine. ‘The reason is I have had only from 10-to 20 cows and 
I don’t think it is practical for a small herd. My notion is this, 
that if you have a right bright man who knows about. machin- 
ery and how to handle it and loves cows and will strip the cow - 
after the milking machine, he will make a success of it, but,if 
the fellow don’t know enough to run a wheelbarrow and can’t 
run that straight, he wants to leave a milking machine alone. 
(Laughter). I do know a dozen men in our community that 
did use them and don’t use them now, and some that use them 
yet, but we will get a perfected milking machine later on. 


Q: If you’ve got plenty of corn, wouldn’t it be just as well 
to feed the cow all the corn she’ll eat? 


FORTY-THIRD ANNUAL CONVENTION 53 


A: Imagine that a cow is giving 40 pounds of 4 per cent 
milk, it takes one pound of protein to support her body for twen- 
ty-four hours and it takes another pound to make 40 pounds of 
4 per cent milk, so you have got to give that cow 2 pounds of 
protein in twenty-four hours in order to produce that much milk, 
and if you don’t give it to her, what will happen? She will just 
go dry. That’s why a good feeder can get more out of a cow 
than anybody else. In 100 pounds of corn it is about 6 per cent 
protein, she cannot eat corn enough to get the 2 pounds of pro- 
tein required each day. She would be getting too much carbo- 
hydrates, and what you want to do 1s to sell it and buy other 
feeds. 

One of the best feeds in the world is the Ajax Flake, which 
is the production of the distillery taken and standardized, it 1s 
cooked and 98 per cent of that is digestible. I would rather do 
my Own mixing, there is a mighty good reason for it. There 
is not a dishonest man in the world, but some way or other they 
get a lot of dirt or chaff in it—that is not just right. 


Mr. Fielden: ‘They are protecting the dairymen on those 
feeds and I don’t think it is fair to the producer and seller of 
those feeds to say that they are not pure. Any reports that you 
get shows that two or three feeds are good pure feeds, good bal- 
anced rations and good for the dairy cows. I think it is more 
practical to feed a balanced ration on large herds than to mix 
your own feed. 


Mr. Quarton: Well, I'll tell you I would rather mix my 
own feed yet. (Laughter). I want to be fair with the gentle- 
man and the manufacturers, there are some manufacturers who 
are honest manufacturers, but they have got to be watched. 


(Laughter). 


Mr. Fielden: In Massachusetts, New York and Pennsyl- 
vania the Pure Food Commission has men going through the 
state all the time taking samples from the dealers, here, there, 
and everywhere, and in that way they are apt to get fair samples 
from the mills. If the Experiment Station is not doing that in 
Illinois, they are not doing fair work. 


54 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Mr. Quarton: My wife says she knows I won’t be in 
Heaven a day before I get into an argument there. (Laugh- 
ter). I believe a bright, intelligent farmer who knows what the 
different elements are, will mix his own feed; but if he has to 
use standard feeds, there are plenty of them manufacturing a 
good standard feed, gluten for instance is a good feed. But 
gentlemen, while | am willing to concede that some lawyers are 
a little bit crooked, that some dairymen put a little bit of water 
—not in []linois, lowa or Wisconsin, but in Kansas and Nebras- 
ka—into the milk, why would it not apply to the feed manufac- 
turers? (Laughter). 


Mr. Michels: You cannot feed a balanced ration to all 
kinds of stock. Higher milkers have got to have a higher pro- 
tein feeding, and that is the reason. 


©: When starting in the dairy business, why wouldn't it 
be practical to have some one come along and mix it for us in- 
stead of trying to mix it ourselves? 


A: (Mr. Quarton). No, he had better learn how. 
(Laughter). Here you have two cows stabled side by side, they 
are both purebred cows. You find that one of them is putting 
fat on her back while the other is milking like a race horse anc 
getting poorer. What do we do? Just cut out the corn, she is 
putting that on-her back and feed that cow one pound of corn 
and seven of bran and you'll find it won’t be long before she'll 
be milking it off and putting it into the milk pail. It is better 
for a man to balance his own ration. I use Ajax Flakes, gluten 
meal, cottonseed meal and oil meal and good old-fashioned corn 
and oats, and let me tell you it’s mighty fine corn and oats, 
raised on your own farm and on your neighbor’s farm, you 
know just what it is. 


Q: How do you know that you are getting the right per- 
centage in these gluten feeds? 


A: If you know it’s a balanced ration for your cows, but 
if your cows are different you will have to do like the Greek did 
with the bedstead. Every fellow had to lie on that bedstead no 


FORTY-THIRD ANNUAL CONVENTION 5) 


matter whether he was long or short, the whole outfit had to fit 
the bedstead. 


QO: Don’t you think the balanced ration is better than a 
farmer can mix it? 


A: If he studies it he soon will mix it himself. Of course 
you Know how great minds differ. 


QO: Don’t very few dairymen mix each cow’s ration sep- 
arately, and especially where there is a large herd, would not the 
balanced ration be the more practical way? I am not speaking 
of test cows. 


A: Coming back to the balanced ration, there is but one 
per cent of the cows that are fed it that put fat on their backs, 
and they milk it off. When I find a cow taking more off her 
back than.she ought to, I then add something to it to put that 
flesh back, a balanced ration if properly balanced, will give you 
milk, maintain your cow’s health. It is very much easier to add 
your fat in the shape of corn meal. Mr. Foss said he used a 
balanced ration and added other things to it. 


Mr. Foss: I am trying two tons of Arcady feed to loosen 
the bowels. I believe that I can balance my own ration better 
than anybody can do it for me, and cheaper. 


©: I live six miles from my market, so I figure it is too 
expensive to sell milk in the form of milk and I don’t think it 
pays anybody to sell their cream and sell it sour, so I decided 
to make all my product into butter on the farm and I have a 
contract to take the butter at 36 cents a pound all the next year. 
Do you think it is a paying proposition ? 


Pen! Yes, 


QO: I would like to have you give me the different food- 
stuffs that go into a feed to make the most butterfat. 


A: What kind of cows do you keep? 


56 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


QO: The majority of my cows are Jersey. 


A: Jersey cows you will have to feed a little bit higher 
protein than you would the Holstein. They say the Holstein 
eats oceans of roughage. You would think from that that Jer- 
seys eat nothing but diamonds. I would make a ration that 
would give that cow that is giving 30 pounds of 5 per cent or 
6 per cent milk about 2 pounds of protein a day and 7 pounds 
of carbohydrates and one pound of fat. 


QO: Let me write that down. 


A: I use Hecker’s ration. I use a little less protein and 
more carbohydrates. JI know a man that is mixing his feed and 
is having great success and you can’t pump out of that fellow 
what he feeds those cows with a stomach pump, but I haven’t 
got any secrets. If there is anything I can tell you while I am 
here I will be very much pleased to do it. I would make a ration 
for those cows of 7 pounds of carbohydrates to 2 pounds of pro- 
tein and about one pound of fat, that is about the ration that 
they need. If the cow fed on balanced ration is not putting fat 
on her back, add corn; if she is putting on too much, take it 
away. 

I know the man that makes Arcady feed, his name is Dave 
Williams. He is the best dairyman you ever saw and he tries 
to make an honest feed, and there are plenty of men trying to 
make a good, clean, honest feed, but gentlemen, I regret, as a 
citizen of this great country of ours, to say to you that the thing 
that Americans see is a piece of silver about that big. Fifteen 
years ago, when I went to running a farm, I remember when 
North Dakota passed a pure food law and it was demonstrated 
by tests that they found poison in a can of corn that, if a man 
had eaten the same ration each day for five years, it would have 
killed him. ‘They found this condition in nearly every food pro- 
duct in North Dakota. It is that commercialism that I wish we 
could get out of our heads. The Holland farmer never owns 
more than five acres, he takes care of his cows, he sits on his 
porch in the heat of the day and smokes his pipe in peace and 
contentment, but we Americans have been taught that money is 


FORTY-THIRD ANNUAL CONVENTION 57 


God and everything, and I regret very much to say that the com- 
mercial interests of this country has so worshipped money that 
it cannot see anything but the Almighty Dollar, and I hope that 
we will get over that. Lets get a bigger and broader notion of 
things. I can never let that subject alone because I have seen 
so much of it. I have seen some men stooping to little “‘white’”’ 
lies and also big black ones, in order to get a man to buy some- 
thing that he did not want to buy. Men like that worship the 
Almighty Dollar. I wish we could get that out of our head, let 
us be honest. 

I have a son who lives in Berlin and he writes me occasion- 
ally and he can’t write about the war because he has to be neu- 
tral, and he wrote me this: Father, there is a very marked dif- 
ference between the business man of Germany and of America. 
To illustrate, when a German builds a railroad, he tries to build 
it as well as he possibly can, he builds it as a monument to him- 
self and the Fatherland. When an American builds a railroad 
he sees how cheap he can build it and see how much he can skin 
the people. There is one thing about the German people, and 
that is sincerity and stability and what they do they do well, and 
that is the difference between them and us, as the young man 
used it as an illustration. 


QO: What kind of corn do you put in your silo? 


A: I have always used the common field corn, the Silver 
King, and I wait until it is about one-third ripe and the lower 
blades begin to die, then it has its greatest food value, that is 
when I cut it and get it into the silo before a frost. I have seen 
it grow 15 to 18 tons and I have seen reports in the State of 
Illinois that runs 20 tons. A great many men use sorghum and 
corn, but don’t plant them together, I plant them separately. I 
would not plant soy beans with the corn, but plant them separate- 
ly and when filling the silo use two loads of corn to one of soy 
beans.”’ (Applause). . 


Meeting adjourned at 5:00 p. m. until 8:00 p. m. of the 
same day. 


58 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


TUESDAY EVENING, JANUARY 30TH, 8:00 P. M. 


Mr. Mason: “The meeting will please come to order. The 
first speaker on the program this evening is A. A. Wollin, of the 
Illinois State Food Department, Chicago, and his subject will be, 
“Explanation of Analyses of Milk Samples.” 


EXPLANATION OF ANALYSES OF MILK SAMPLES 


Andrew A. Wollin. 


“Mr. Chairman, Ladies and Gentlemen: I have received 
permission from the Secretary to digress from the subject given 
me and to talk on a subject which comes more nearly that of 
City Milk Supply, to discuss the Milk Survey of Municipal Milk 
Supplies. | 

Milk is probably one of the most important foods we have. 
The question of a pure milk supply is one of the hardest ques- 
tions that a food governing or controlling body has to deal with. 
It is often stated that milk comes very close to being a perfect 
food for minute plant organisms which we call bacteria. At the 
present time, people who study the cause of diseases find that 
most of them are caused by bacteria. ‘These plant bodies grow 
very rapidly in milk. . 

There are thousands of places where milk can become con- 
taminated; hundreds of thousands of farms produce milk, every 
one of these places isa source at which these bacteria can enter 
into the milk, and if the milk is not kept cool during the entire 
trip from the producer to the consumer, they greatly increase 
in number. 

The food controlling body has a very hard problem to deal 
with. Also there is probably no food produced which can be sa 
easily adulterated as can milk. It is a perfectly easy thing to 
skim a little of the cream off of the top of a can of milk. Also 
it is a perfectly easy thing to add a little water to milk. The 
baggage charge is just as much for a can of milk or for a milk 


FORTY-THIRD ANNUAL CONVENTION od 


can partially full. It will not cost any more baggage to fill the 
partially filled milk can with water, and you get more for it at 
the other end. 3 

People say the ideal way to handle the matter of Milk Con- 
trol is to have the State Food Department look after it. The 
State Food Department consists at the present time of nine 
chemists and eighteen inspectors, and we have six millions of 
people in the State of Illinois, and practically every one of them 
drinking milk. For this small group of men to control the milk 
supply of six millions of people is practically out of the question, 
so that every municipality ought to do something to help this 
work along. Some people say: “We can’t afford to do it in the 
municipality, our taxes are already too high.” Have they looked 
at it in the light that money expended in a Health Department 
is health insurance? People insure all other things and don’t 
think anything about it. They insure for theft, loss by fire, acci- 
dent, etc., but when the subject of health insurance is approached 
they take no interest in it at all. When you stop to consider the 
money paid for taxes, you will find a very small portion of it 
goes towards health insurance. 

Some towns have a health board and some have not. In 
the places where they have one, they are often curtailed in their 
duties by the fact that they are in some way connected with the 
politics of the town. ‘The physician probably is given little or 
no compensation and as a result he gives practically no service. 
Sometimes working under the City Physician is a Health Officer 
and sometimes his best qualification is that he is willing to work 
for $50 or $60 a month. In that case, the Health Officer knows 
how to tack up signs, and fumigate the houses after a patient 
has recovered from a contagious disease, but as far as the food 
supply is concerned, he knows practically nothing. I know that 
in places these are the conditions, and up to two years ago there 
was practically none of the Health Boards in the towns who 
knew anything at all about-the subject of pure milk supply. Soa 
it was with the purpose in mind of bringing these facts before 
the public and to see if some action could not be gotten to get 
cities to help out, that the State Food Department started in 1915 
a number of Municipal Milk Surveys. 

I was the chemist who worked on those milk surveys, so I 


60 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


will just tell you exactly what we did in reference to this matter. 
I was doing the advance work—going into a town with the ap- 
paratus which was necessary to completely equip a laboratory 
for bacterial examinations. After I had the laboratory equipped, 
and I will say in passing that this laboratory in one town was 
the High School Chemical Laboratory in the summer; the work 
was done in one town in the Normal school laboratory; in an- 
other town a Government laboratory was at my disposal, and in 
the rest of the towns it was an office room which we rented our- 
selves, I would start to find out how many people there were de- 
livering milk, those supplying milk to the milkmen, etc. This 
I had to go out and find out for myself because most Health 
Boards had no records whatever of these people. They did not 
know who was supplying the milk, nor who was delivering it. 
After I had these preliminaries arranged I would notify the of- 
fice in Chicago and they would send out a bacteriologist and four 
inspectors. ‘The next morning three squads collected milk sam- 
ples from every dealer delivering milk to the people in that city. 
These samples were hurried over to the laboratory which I had 
equipped and the bacterial and chemical analysis made. The 
next morning the same three squads of men collected samples 
from the grocery stores and the third day in the restaurants. I 
always enjoy the last day because I almost know that we will 
have lots of work on illegal samples. Our men would go into 
the restaurant, order a meal and with it a glass of milk, and 
take a sample of that glass of milk. There is a law that when 
a glass of milk is ordered with a meal it should fulfill the quali- 
fications of the standard for milk, as well as if that milk was 
bought aside and apart from the meal. After the trip to the 
restaurants we would follow up the fourth day by going back to 
the dealers that we had visited the first day. By that time the 
bacterial and chemical data were completed and we would know 
how to deal with the dealers. If the analysis was good the men 
were left alone; if not, we would go back to investigate their 
supply. We would tell the dealer that we had found a high bac- 
terial count in the milk he was selling and would then ask him 
where he got his milk and whether it was produced on his own 
farm. If so, we would go to his farm and watch him milk and - 
bottle and get it ready for sale. If the milk had been delivered 


FORTY-THIRD ANNUAL CONVENTION 61 


at the receiving station, the inspector would go and take samples 
brought in by the farmers and then run bacterial counts on that 
milk and separating the farmers bringing in good milk and those 
bringing in milk with high bacterial count. In every case we 
went back as far as we could to reach the source to find out who 
it was that was contaminating or adulterating the milk; we tried 
to find the person really responsible. ‘When we found out which 
farmer it was that was bringing in poor milk, our inspectors 
would go to his ‘farm and in an amicable manner, with no desire 
to prosecute, watch him milk and try to point out the places 
where he was at fault. That is one of the points where an eff- 
cient man is absolutely necessary in this work. If a man going 
to these farms did not know how to produce good milk, he would 
give the farmer advice that might be costly and the result would 
be that the farmer would turn against the Department instead of 
looking up to us, and the Department is anxious to educate them. 
These inspectors demonstrated to those farmers that in an inex- 
pensive manner and without much effort they could produce 
good milk. 

The result of that work was, that after we had finished in 
the towns which we had gone to, one of them established a 
chemical laboratory capable of taking care of the bacterial and 
chemical analysis of milk. One of the towns passed a Milk 
Ordinance which is a very good one. Up to the present time 
they have not had the men to enforce it, but hope to do that in 
the near future. One of the towns that we did not go to estab- 
lished a laboratory of their own and installed two inspectors 
who do nothing but look after the milk and water and other 
foodstuffs delivered in that town. 

Further, we were able to create a public sentiment and the 
people became interested. In many cases they knew nothing 
about how dangerous the milk was when brought to the people 
in a contaminated condition. In those towns we attempted to 
go before the Civic Improvement Association, the Women’s 
Clubs and had special meetings and our Assistant Pure Food 
Commissioner addressed those meetings and placed before the 
people the data which we had accumulated, and asked for their 
co-operation in the work. The net result of it was that we 
showed the people that the towns must in some way or other 


62 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


help the Food Department in the enforcement of law, and as 
far as milk is concerned, it is absolutely impossible to try to get 
a good, pure wholesome milk supply if you are depending upon 
a regular campaign once in every three years. It should be 
looked after every day if you want to keep the milk supply as 
it should be. 

I have a few slides which I would like to show you on those 
surveys: 7 

The first slide is reproduced from our food law. I am 
showing it for the benefit of those who have never read the 
state food law in regard to milk, so you will know. just what the 
law is under which we were working :— 


MILK. 

Sec. 16. SALE OF UNCLEAN OR UNWHOLESOME 
MILK FOR CONSUMPTION AND UNSANITARY CON- 
TAINERS PROHIBITED. No person, firm or cerporaticn, 
shall offer for sale, or sell to any person, firm or corporation, 
creamery or cheese factory, any unclean, unhealthful, unwhole- 
some or adulterated milk or cream or any milk or cream which 
has not been well cooled or to which water or any foreign sub- 
stance 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 manu- 
facture of skim milk products, nor the sale of skim milk under 
the provisions of Section 19 of this Act. 

The next slide is to show you how these little plant organ- 
isms or bacteria grow or multiply. It is, of course, only a dia- 
gram and much enlarged, but I hope it will convey the idea 
to you. 


em 608880 Ee 
oof f 
ade 


Bacillus 


FORTY-THIRD ANNUAL CONVENTION 63 


According to this, you see, there is a new generation every 
fifteen minutes under favorable condition. You have practically 
all the favorable conditions present when you have an open pail 
of warm milk in a dirty barn. 

This next slide is a table showing numerically the differ- 
ence in the speed with which bacteria grow at a favorable tem- 
perature and at an unfavorable one :— 


Slide—Rapidity with which bacteria multiply in milk. 


memo oO hrs. “6 hrs: 12 hrs. . 24 hrs: AO hrs. 
50° me "2 15 AI 62 
68° 10 17 242 61,280 3,574,990 


We are assuming here that we started with the same num- 
ber of bacteria in each sample. At the end of 4o hours the one 
kept at 50° F. would only have 62 bacteria while the sample ly 
at 68° F. would have over 3 million. 

This slide shows the effect of poor cooling of milk while 1 
is kept at the farm. Each line represents two samples of milk 
taken from the same farmer’s cans, one being taken from a cat 
of morning’s milk, and the other from a can of milk held from 
the previous evening; not properly cooled. As you see, in all 
cases the p. m. or evening’s milk contained many more bacteria 
than the morning’s milk. 


Slide—Poor Cooling. 


P. M. Milk. A. M. Milk. 
IS of tes tlc oa ee se 30,000 

foe coe hci ss he cee see on tee 70,000 
SS SE sai si a ie SA Ba a 90,000 

RTI 5h ce ag eke sig fs omy s 60,00C 

CM coe GN ere rn fans Boe tc atpe nase 120,000 

MM Se ents rae res esi gg oe 40,0CO 


The next slide shows the number of bacteria, per cubic 
centimeter (about 1-4 teaspoonful), found in the milk of-a cer- 
tain dairyman at the time it was milked, and on the same line 
the number of bacteria found in a similar amount of the same 
milk when taken out on the dairyman’s route the next morning 
after having been held over night and bottled. 


64 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Slide— 

At time of milking. At time of sale. 
20,000 per c. ¢. 15,400,000 per ¢. c. 
50,000 per ¢. c. 3,200,000 per c¢. c. 


Part of this increase was due to holding at too high a tem- 
perature and the rest to the use of unclean utensils. 

The same idea is borne out by this slide which shows a num- 
ber of cases in which samples were taken at the dairy farm and 
again out on the route. In this case a sample of morning’s milk 
was taken at the farm, and a sample of morning’s milk asked 
for on the route. j 


Slide—Utensil Contamination. 


At Time of Milking. As Sold in Bottles. 
Total Count Gas in Total Count Gas in 
16,000 O 1,030,000 .OOOOO! ¢. Cc. 
11,000 O 396,000 .OOOOI C¢.C¢. 
Dairyman 50,000 O 1,000,000 .OOI GC; 
A 35,400 O 
Dairyman 
B 12,500 OO tice 5,100,000 .OOOOOL C. ¢. 
As Sold in Bulk. 
Dairyman 15,400,000 .OOOI 
c 20,000 oS 10,100,000 .OOOOOI ¢. Cc 
500,000 O 
Dairyman 3,200,000 O 
D 50,000 O 120,000 O 


In these cases the increase in bacteria present is practically 
all due to the use of unclean utensils. 

Certain bacteria are known to produce gas in their pro- 
cesses of living. Such bacteria are usually found in manure and 
other fecal matter, so that their presence in milk would usually 
show contamination from some such source. The figures rep- 
resent: the smallest portion of a cubic centimeter which it was 
necessary to examine in order to find such bacteria. Of course, 
the smaller the amount necessary to examine, the more the con- 
tamination. Zero represents no gas producing organisms found 
in any amount. 


FIRE FLY’S PRETTY MAID 
8 years old; 124 Ibs. butterfat in two months; 65 Ibs. in Jan, 1917. 
P. B. Harshman, Sullivan, Ill. 


u 


—_ 


Vy" 


FORTY-THIRD ANNUAL CONVENTION 65 


This slide shows the effect of improper pasteurization. Pas- 
teurization is the name given to the process of heating milk to 
a given temperature and holding there for a certain length of 
time, thereby killing off most of the bacteria, particularly the 
disease producing bacteria since they are most easily killed by 
heat. All milk which comes from uncertain sources should be 
pasteurized before it is used. However, some steps should be 
taken to control the process, since if the work is not properly 
done the milk may come to the people in a worse condition. 


Slide—Improper Pasteurization. 
As Received. After Pasteurization. 


Total Count. Gas in. Total Count. Gas Sine 
2,600 O 450,000, -OOOOT ,C. C. 
17,000 fe) 440,000 OOOO! C. C¢. 
260,000 O01 Chie. 
360,000 OI Cie, 


In this case the causes of the increased count were found 
to be: Ist, too low temperature of pasteurization; 2nd, too short 
a time; 3rd, the use of water from a contaminated well for wash- 
ing the apparatus. 


Slide—‘‘Pasteurization, to be effective, must be controlled.” 


ieee pet cc. vinbottled os 700,000 
360,000 
250,000 
So-called’ ““Pasteurized” Milk ........:....280,000 


Bacteria (per c. c.) in various stages of pasteurization in 
same plant while under State Inspector’s supervision :— 


| Tha aa See gan ne I ,800,000 
SES Sn ee i soe a 21,000 
ERIS aa pec ee a 24,600 


MRM Re itt. Ng 2 ato dil Bard aig v's see ele 2TBOR 


66 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


ADDRESS. 


Dr. H. A’ Harding, University of Illinois. 


“Mr. Chairman, Ladies and Gentlemen: I should have 
spoken to you this evening regarding the Milk Supply of the 
City of Danville, had our plans worked out. The original plan 
contemplated a survey of the milk situation similar to the one 
which has just been described to you and the data obtained 
from that survey should form the text for the discussion this 
evening. That was a very admirable plan, but. certain things 
arose which made it impossible to collect the data so that the 
text for the address is necessarily lacking. ‘This has been sup- 
plemented in part by some observations regarding the local sit+ 
uation, some general facts which are available, and by the re- 
sults of a very careful study of the situation at Urbana and 
Champaign just west of you, and a general knowledge regard- 
ing the situation of other cities of the state. 

One of the most interesting things regarding the milk sup- 
ply of this and other cities is the remarkable growth which has 
taken place in the milk supply business during the last fifteen 
years,—a very large part of it during the last ten years. 

Take the city of Chicago, a promising city, of course, in 
size, it seems almost incredible that it takes the cows of over 
twelve thousand farms to supply the city of Chicago; that it 
takes the production of about 250,000 cows to supply that city 
and that each day in Chicago they utilize a million and a quarter 
quarts of milk. This is just one city of this state, and while it 
is of course our largest city in point of population, still there 
are in this state of ours more cities than in any other state in 
the Union, barring the Empire {state. Accordingly the entire 
city milk supply demand in this state runs into astounding fig- 
ures. 

Take the situation with your own city of Danville, you are 
consuming here only about 8,o00 quarts a day. 1 may say that 
your supply per capita is rather low; you do not seem to have 
appreciated the value of milk to the extent to which it is com- 


FORTY-THIRD ANNUAL CONVENTION 67 


monly appreciated. When the problem of a milk supply of a 
city comes to us and we are asked to make some comment, it 1s 
customary to assume that a population will consume about a 
pint per capita per day. Eight thousand quarts per day in a 
population of 35,000 shows that you are not consuming quite 
one-half pint per capita, or about fifty per cent of what ought 
to be expected of a prosperous and well developed city. There 
is room in this city for a campaign for milk as a food. Before 
this rise in foodstuffs took place, when food prices were nor- 
mal, it was possible to purchase nearly twice as much food value 
for a dime in milk than you could get the similar value in other 
common food stuffs, and now with the price of food stuffs soar- 
ing nobody knows where—potatoes at $2 a bushel and all other 
things in the same ratio, the discrepancy between the food value 
in milk and other things has grown even wider. While we were 
foolish in not using milk under the former situation we are 
doubly foolish in not using larger quantities of milk in the pres- 
ent food situation. 

I know it is the custom of some of our city friends to point 
out the poor sense of economy that the farmer has, and still the 
farmer consumes four quarts a day per capita. There is on4 
place where the farmer will compare with the intelligent use of 
foods very favorably with his city cousin. 


Judge Quarton: “Did you not mis-speak yourself? Is it . 
not four quarts per family? 


A: Surprising as it may seem, the farmer likes milk. If 
the family moved from the country to the city, the first com- 
plaint you would hear mother make would be that she has got 
to learn to keep house all over again especially in her methods 
of cooking, because she has been accustomed to use so liberally 
of milk in connection with the cooking—the vast quantities 
which go into the cooking on the farm makes a surprising aver- 
age when the whole thing is taken into account, the milk gravies 
and puddings, etc., etc., so common on the farm, and the fesult 
in the consumption of milk is great. 


Judge Quarton: “I want to suggest that four quarts per 
capita is some milk.” (Laughter). 


68 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Another gentleman: “Judge Quarton is willing to concede 
you are right if it is Holstein milk.” (Laughter). 


A: The Judge is right and the figures should be four 
quarts per family of five, or an average of four-fifths of a quart 
per capita per day as the consumption of milk on farms. 

Take your local situation for instance, from the financial 
point of view. You think of the milk business as of a business 
of no considerable importance, when as a matter of fact if you 
will take the consumption of milk at ten cents a quart it runs 
into nearly $300,000 a year for the milk supply of this city. 
Now, 1f you would follow that back to the values of the cows 
and land necessary to produce this milk you would find rather 
more than one million dollars invested. It is a very creditable 
and respectable business from a standpoint of the capital invest- 
ed even though all you ordinarily see of the milk business is a 
few men and wagons upon your streets. 

Unfortunately when it comes to a matter of city ordinances, 
because of this lack of appreciation of the financial importance 
of the business, the city authorities are prone to enact ordinances 
controlling the minute business details of the business without 
giving the matter more thought than they would bestow upon 
fixing the amount of the dog tax for the coming year. 

Taking the matter of the shipping distance. To be sure, 
your milk comes in from a short range, and up to a few years 
ago, milk was generally so handled. It is hardly more than 
twenty years when the milk supplied in New. York was hauled 
in wagons from the farms nearby to the great city. At the pres- 
ent time much of the supply comes in from 500 miles each day. 
Not only from the northern part of the Empire State, but con- 
siderable of it is coming from across the line, from Canada, into 

ew York and down to the city, and part of that milk travels 
regularly something like 500 miles to reach its market. Some 
of the milk coming to Chicago comes more than 100 miles, and 
the average haul of the milk coming into Chicago is something 
like fifty odd miles. At the time of the recent milk difficulty in 
New York City carlots of milk were diverted from the Chicago 
trade to New York, so it was possible to supplement the Chicago 
supply by New York milk and Canada milk. 


FORTY-THIRD ANNUAL CONVENTION eg 


Milwaukee, a year or two ago was upset regarding the 
tuberculin test and it was supplied for a time by diverting nulk 
from Chicago while they were settling their squabbles locally. 

It is getting to be seventeen years ago now since the first 
long distance record shipment was made at the time of the Paris 
Exposition in 1900. The Federal Division had a booth at Paris 
and wishing to show the people of France what American milk 
was like, they arranged to have the milk sent across from H. B. 
Gurler of DeKalb, Illinois, to Paris. ‘The man in charge told 
me that the greatest difficulty he had to overcome was the run 
from LeHavre to Paris, because they had no refrigerator cars. 
It was delivered on the Exposition Grounds in Paris, France, 
and would keep longer than milk brought in the same morning 
from nearby farms. This milk had travelled four thousand 
miles and seemed like a wonderful achievement, but to-day the 
milk supply on certain ocean liners leaving New York and Phil- 
adelphia regularly take not only their supply of milk for the 
journey over, but sufficient amount to supply their passengers 
back on their return trip. As they are returning milk is served 
to the passengers ‘sweet and in a satisfactory condition and still 
it has travelled six thousand miles. Our milk, when properly 
handled, can be transported to a great distance. It is perfectly 
feasible from the standpoint of transportation alone to get milk 
from Minneapolis to Chicago; it is not going farther for your 
milk supply than is regularly being done in your commercial 
lines. This is a wonderful development from a few generations 
ago when there was only a few miles between the cow and the 
consumer. . 

We want to protect our milk. What from? We say we 
want a protected milk supply, first from adulteration of various 
sorts. The last speaker pointed out the facts regarding adulter- 
ation. Now I am pleased to say that this is a less common basis 
for complaint than was formerly, and still, if I could judge any- 
thing from the taste and looks of the milk served in some of the 
restaurants here in your city, a little official activity on the part 
of the pure food inspectors would net enough in the way of fines 
in this town to pay all their expenses while attending this con- 
vention. (Laughter). 

The adulteration, skimming and watering of milk are about 


70 ILLINOIS STATE. DAIRYMEN’S ASSOCIATION 


all we have to contend with now. Years ago coloring was a 
common trick. It is an unfortunate fact that some milk does not 
look as rich as it ought to and coloring used to be a regular trick 
practiced by the milk dealers to give an appearance of additional 
fat. This has quite passed out. 

Another thing, you who can remember fifteen years back, 
will recall that the dairy papers usually carried advertisements 
of milk preservatives. You have not seen an advertisement in- 
tended for that purpose in quite some years. The use of pre- 
servatives in our milk supply, thanks to the activity of our In- 
spection Board, has practically disappeared. 

Skimming and watering though seem to stay by us, and 
they will continue to stay by us just as long as we continue to 
buy milk by weight solely—the temptation is too great for the 
frailty of some human natures. After the habit of putting water 
has taken ahold of a man, often he will stick to it after the time 
of any profit has gone by. 

Now another thing we wish the milk protected from is the 
matter of disease of various sorts, those of human beings, ty- 
phoid fever which is most commonly occasioned by drinking 
milk, diphtheria, and septic sore throats. One reason, I suspect, 
why this community does not consume more milk per capita is 
perhaps that you are of the opinion that the milk supply is not 
quite safe. I suspect a good many of you have that subconscious 
feeling and fight shy of its use on that account. Very frequent- 
ly when at a meal at a hotel you will hear a man asking the 
manager: “My friend, tell me what do you know about the 
milk supply, is it all right?’ showing that widespread feeling of 
distrust that is one of the limiting factors which keeps down 
your consumption of milk. We should use at least a quart per 
capita. 


Judge Quarton: “You said a while ago four quarts per 
capita. That would not only be a quart for breakfast, a quart 
for dinner and supper, but you’d have a quart left.” (Laughter). 

There is one element of health which we heard very much 
discussed a few years ago and that was the healthfulness of the 
cow herself as an element in this milk situation. Now I think 
those who have given this subject of tuberculosis of cattle most — 


FORTY-THIRD ANNUAL CONVENTION 71 


careful thought have come to appreciate that the man who its 
most in need of a thoroughly sound herd is the owner. He is 
the man who has the maximum interest in that situation, because 
those of you who have given this subject attention, who have 
gotten a good sound herd, one that is properly fed and cared 
for, know that the marginal profit is not unduly wide in the 
dairy business, and if you are handicapped by a sick cow or herd 
there is a very large probability that your margin of profit will 
be reduced to a very low point. The men who should have the 
greatest interest in this matter are the owners of the cattle. The 
public, insofar as that milk may be a source of danger to them, 
also have an interest, but science shows very clearly that where 
the milk is properly pasteurized the risk to the public can be 
easily removed. Properly pasteurizing the milk is done 
at a very small cost, a fraction of a cent a quart, smaller 
when done in large quantities, and this item is in reality a saving 
in the business rather than a loss. As the public can safeguard 
itself at a minimum expense by pasteurization it has neglected to 
look into the farmer’s end of the tuberculosis problem. 

It is, of course, agreed that really sick cows should be ex- 
cluded, but the majority of cows that react to tuberculin are not 
sick in the ordinary meaning of the term. Milk from such tuber- 
cular cows, properly pasteurized, is a safe article of food, and 
the protection from the other diseases of typhoid and other 
things capable of being carried in milk is also met by this ques- 
tion of proper pasteurization. The preceding speaker called your 
attention to the fact that there is no merit 1n the word “Pasteur- 
ization” on the cap of a milk bottle; that the presence of that 
word on the wagon does not affeet or improve the quality of the 
milk, but on the other hand it is only fair to say that where the 
milk is properly pasteurized, its danger of carrying these dis- 
eases of the various kinds is removed. 

I suppose there is a remote possibility that our potatoes or 
apples or our bread, or any other article of food which we use 
may rarely carry some disease germs—it probably does in rare 
instances and I suppose there always will remain in the mosi 
carefully handled milk that possibility, but we can speak of a 
properly pasteurized milk as a thoroughly safe food from the 
standpoint of public health. 


72 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


What is good milk anyway? We have talked about good 
milk just as though it was a thing with which we are all thor- 
oughly familiar. Have we stopped to think what really makes 
up the quality of milk? There are three or four elements in the 
situation, all of which are important. 

1. Food value. The one brought out by the first speaker 
is food value. It is a fact which we all agree on I think, that 
milk high in solids not fat, and fat has more food value than a 
milk made up more largely of water—and so one of the first 
elements in the question of food value is the amount of actual 
food that is in the unit of milk which we buy. Other things 
being equal a milk whith carried 5 per cent fat and solids that 
go with it, is a more valuable food than milk that carried 3 per 
cent. The food value of different samples of natural milk is 
proportional to the fat content. 

2. Healthfulness. The healthfulness of milk is a real 
element of its value. I believe it is the suspicion regarding this 
element of its value which tends most to reduce the consumption 
of milk. We too often have a feeling that it is absolutely dan- 
gerous to partake of milk. There is in fact an element of danger 
—there is in fact an element of danger in everything we do. 
Still there is a real danger with the thousands of people drink- 
ing milk for we have epidemics of typhoid fever, diphtheria, and 
scarlet fever. This danger can be eliminated by proper pasteur- 
ization. 

3. ‘Cleanliness. Ordinarily we do not see much dirt in 
our milk supply. The milk supply suffers because it has to be 
produced under circumstances where that degree of cleanliness 
which we would like to have our food products produced, is 
sometimes lacking. A barn is a barn, it is not quite like a good 
kitchen, and as a matter of fact there is a little dirt in all milk. 
We produce and sell at the University about 500 quarts of milk 
a day and we have gone the absolute limit in attempting to make 
that a thoroughly clean milk supply——beyond reproach. We 
use that milk route as a teaching proposition to illustrate a milk 
route can be handled to make a thoroughly safe milk supply, 
which is at the same time satisfactorily clean. And after all is 
said and done I wish I could go to the storeroom and take a 
bottle of milk and show it to the students and not find little par; 


FORTY-THIRD ANNUAL CONVENTION 73 


ticles moving inside on the bottom of the bottles. It is almost 
never that you can find a bottle that does not have some foreign 
matter in the bottom of the bottles, do what you will. Buy a 
bottle of milk in any city and put it in a place where it will stand 
quietly for ten or twelve hours, look at the bottom of the bottle 
of milk and rotate it slowly and you will see particles in the 
bottom of the bottle. A certain amount of dirt apparently is 
inseparable from the milk business, say what you will, it is there 
and apparently always will be. 

Now, there is a vast difference—some milk is a good deal 
cleaner than others and that is the point in which we are par- 
ticularly interested. The amount of foreign matter is small, is 
very small. As soon as it gets to be any noticeable amount the 
eye will notice those foreign particles, protests will be made, the 
dealer is poked up, or the producer, to see that the milk is kept 
cleaner. The result is, if you go about the city and examine the 
milk supply you will find it is very clean indeed considering the 
conditions under which it is produced—our milk is a wonderful 
ly clean product, so that, spoken of in the ordinary use of the 
word, our milk supply is actually very clean, because when the 
amount of filth gets to a certain amount the public just naturally 
objects to it. The eye is a very wonderfully: delicate measure of 
the dirt in milk. 

4. Keeping Quality. Now, there is another thing which 
enters into the question of milk quality. The matter of the keep- 
ing quality of the milk, and that makes more trouble to the pro- 
ducer and dealer and the consumer as well than any of these 
other items. We take chances on the healthfulness of the milk, 
we pay practically little attention to the food value, but we are 
particularly sensitive to, and make a good deal about this 
matter of the keeping quality. You know you have milli 
delivered this morning and when at supper time it is sour you 
begin to discuss if you don’t need another milkman. That 
matter of the souring is the thing that does really make the most, 
trouble, it is the bone of contention all down the line. It is 
brought about by the life in the milk as it has been pointed out. 
The important thing for the production and handling of milk is 
to remember that this life is introduced into the milk mainly 
through utensils that came in contact with it, the pail, the strain- 


74 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


er, the can, because they are awkward to wash and hard to dry. 
In a small city like this the bottling devices which the various 
small dealers use is responsible for the large amount of germ 
life that gets into the milk. 

While those things have very little real significance, still 
people object to sour milk. ‘That buttermilk which you pay a 
good price for has about two hundred million germs per cubic 
centimeter. It is really a vegetable soup instead of a milk, and 
it’s fine. Now, if you get one-half that number of germs in 
your regular milk supply, it is awful and you change milkmen 
right away. You see how beautifully inconsistent we are. If 
your wife should serve bread with blue mould, there would be 
a family jar, and yet you go down and pay 8o cents a pound for 
Roquefort cheese ripened with that same mould. And so these 
germs we fuss about in our city supply of milk are in the main 
the same thing we pay for in buttermilk, they shorten the com- 
mercial life of the milk and for this reason are very objection- 
able in the city milk business. 

I have already kept you too long and -you want to see those 
pictures of the Dairy Train, but I cannot .stop without saying 
just one word about the question of grading milk. 

If one of you ‘intelligent-looking people should go over to 
a store down here and ask for a yard of cloth, they would won- 
der when you got out of Kankakee—they have two hundred 
kinds of cloth in that store. But you ask a milk dealer for a 
bottle of milk. There is almost as large a difference in the qual- 
ity of milk as there is in cloth. We buy the one intelligently, 
the other we buy simply as “milk.” Take it over in the fruit 
business, if as a dealer you got the same price for cider apples 
as for the firsts, nobody would want to go into the business: 
Now, if we could get the milk business organized in the right 
way that we can have recognized differences in the grades of 
milk, so that if a man wants firsts he can get it and not have 
seconds or cider apples pawned off on him, and then the fellow 
who is making first-class milk would get a_ price for i milk 
in conformity with its grade. 

Our present market conditions call for about three grades 
of milk. 


FORTY-THIRD ANNUAL CONVENTION 75 


1. Baby Milk. Under conditions of our civilization we 
have a great number of babies constantly with us whose lives 
depend upon the supply of pure, wholesome milk, and we are 
anxious to get a carefully guarded, fresh, cooled, satisfactory 
kind of milk for them and for that milk we are willing to pay 
an extra price, and there is a demand of what we might term 
“baby” milk. ‘The demand would probably never exceed ro per 
cent of the total market demand, but with a good price for it, it 
would be profitable for some dairymen to produce a very fine 
line of goods. 

2. Table Milk. There is also a big market for table milk, 
perfectly safe, satisfactory, clean drinking milk that’s not quite 
so fresh and has not been kept quite so cold, but still a thorough- 
ly satisfactory milk. This should be the regular staple grade 
of milk. | 

3. Cooking Milk. The third grade of milk you can call 
cooking milk, if you wish to call it that. We will understand 
that if it was boiled it would be safe. 

Whenever such a plan of grading milk is successfully 
worked out and adopted the law of supply and demand will de- 
termine how much of each grade will be actually produced. The 
milk of the State of New York is being sold in grades some- 
what similar to this. ‘The time is not far off when we will get 
down to a more businesslike method of buying and selling our 
milk and one of the first steps in this improvement will be to 
have milk bought and sold on the basis of grades. It will be 
important for the success of this undertaking that these grades 
shall actually present tangible differences in the quality of the 
milk.” (Applause). 


Moving pictures of the Dairy Train were shown, at the 
close of which the meeting was adjourned until January 31st. 
1917, at 10:30 a. m. 


76 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


WEDNESDAY, JANUARY 31ST, 10:30 A. M. 


Mr. Mason: “Gentlemen, the meeting will come to order. 
We will be favored with selections from the orchestra.‘ 


Orchestra. 


The first speaker this morning is Mr. E. 'T. Ebersol of Chi- 
cago, and his subject will be “Alfalfa Raising and Its Value 
as Feed.” 


Mr. Ebersol. 


“T have been adopted by the Illinois State Dairymen’s 
Association, and I am glad I have been. [| never come to these 
meetings but I learn a great deal; they are very instructive in- 
deed. It seems to me that if the people of this community real- 
ized the importance of this work there would be more people 
here than this room could hold. ‘The dairymen should have been 
here yesterday, because it was demonstrated that if the people 
of this community would drink as much milk per capita, as the 
normal individual should, instead of a million it could be made 
a sixteen million dollar business in Danville and vicinity. More 
than that, the people of Danville have gotten the habit of drink- 
ing, evidenced by the fact that you have more than sixty saloons 
in your city. I dare say that the dairymen could drive that bus- 
iness out of the city, and the people would be drinking milk in- 
stead of other drinks. (Laughter). 

My language, I dare say, will be such as you can readily 
understand, not as that of the man at a nearby city, who, hear- 
ing a considerable noise in the kitchen went to learn the cause 
and found his wife attempting to drive a ten-penny cut nail ina 
piece of seasoned oak with a flatiron. He said to her: “Mary, 
not in the world could you drive that nail in that wood with a 
flatiron, use your head.” (Laughter). 

The impression that I want to leave right at the beginning 
is that we must have a purpose, a definite purpose, if we are go- 


FORTY-THIRD ANNUAL CONVENTION 77 


ing to grow alfalfa, and we are not going to give up if we fail 
_ the first time. How many times have you failed in your crop of 

wheat in the last ten years? Four? Stick to it, you can grow. 
alfalfa and I believe the time will come when I can truthfully 
say that it is or has been grown on every farm in the State of 
Illinois. : 

Alfalfa is certainly a wonderful crop. First of all because 
of its high yield. In the county of DuPage, near the town of 
Naperville, in 1914, a man grew 21 tons of alfalfa on two meas- 
ured acres. In Mattoon, in rors, Mr. Rudy had an average of 
6 1-2 tons to the acre on fourteen acres. The University of 
Illinois has cut more than two tons to the acre in the first cut- 
ting after seeding. A Mr. Simmons of Ashley, on land valued 
at $100 per acre, grew enough alfalfa so that he sold it for 
$141.00. I could go on and give you a large number of in- 
stances where large yields have been produced. 

I have counted as high as 199 shoots growing from a single 
stem. It is a perennial. It is more or less permanent after once 
it is seeded. It generally gets better and better up to the age 
of 3, 4 and 5 years. A man in Virginia grew it for 18 succes- 
sive years. 

Not only does it yield well, but it has a high money value, 
and that is based upon its feeding value. Today in the city of 
Danville you will have to pay for alfalfa hay no less than $24.00 
aton. ‘There are but eight bales of alfalfa in the town for sale, 
as far as I could find out. At Jacksonville, less than five weeks 
ago, we learned of a man who shipped a carload of alfalfa hay 
to Kansas City and he received $27 a ton for it. A ton of al- 
falfa hay is equal to a ton of bran; yes, it is worth more than 
that if the experimertts of the State University are true, and 
they are, because they are backed up with long years of experi- 
mental work, and they know definitely that the results are true. 
At the Ohio Experiment Station they have found that you can 
produce a pound of butter at 1 cent less with alfalfa than with 
bran. 

You probably won’t buy alfalfa hay at $24, when as a mat- 
ter of fact you can better afford to pay $37 and $38 a ton for 
alfalfa hay to feed than you can to pay $34 a ton for bran,—the 
present market price. 


78 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


The University of Illinois and the Ohio Experiment Sta- 
tions have conducted work along the line of determining the | 
.value of the feeding of alfalfa hay in comparison with bran for 
milk production—they found the results the same. When a 
group of cows taken from the herd and divided into two groups 
and then one group was fed on alfalfa hay and the other group 
on bran, the group fed on alfalfa hay produced a larger flow of 
milk than those on bran. Not satisfied, they have reversed this 
experiment and fed the group first fed on alfalfa hay, bran—and 
the group first fed on bran, alfalfa hay, and found that the cows 
fed on alfalfa hay gave an increase in production over that which 
is produced from the feeding of bran. 

There are many cases that I might cite, but I must be brief. 
There are many things that I would say to you about this sub- 
ject if I had the time, but I will be around here all day and if 
anybody wants to speak to me on the subject of alfalfa, I will be 
ready and willing to answer all questions which it is possible for 
me to answer. 

There is another reason why we should be growing alfalfa 
for hay, and that is because of the fact that it has stayed with 
the progress of civilization through the ages. We know that it 
is a native of Persia, a land where there is a semi-arid climate; 
where the soil is made up solely of the decomposition of the 
limestone. ‘These are the conditions under which the native al- 
falfa has grown; that means that the soil is sweet; does not con- 
tain acid. It was as early as the year 490 B. C. that Xerxes took 
his army into Greece and history tells us that he grew the crop 
in order to feed his men and animals upon it. ‘The animals were 
fed the hay and the men ate alfalfa porridge. There are at least 
eighteen different products manufactured from alfalfa; one of 
those products is alfalfa tea, and I want to say that anybody that 
wants to sample alfalfa tea can do so. I have made arrangements 
so that you can have it served free for the asking at a restau- 
rant one and a half blocks east from the Savoy Hotel. The 
alfalfa that I have supplied to the cafe is some that was at the 
exhibit of the Chesapeake & Ohio Railroad. Whether or not you 
sample alfalfa tea at this time, make it a point to grow alfalfa 
and eat it as the animals eat it. You can get other food products 
manufactured from alfalfa and they are excellent. 


FORTY-THIRD ANNUAL CONVENTION 79 


This crop was introduced into the United States first in 
1854. It was again introduced from Mexico where it had been. 
introduced in 1519 by Cortez, but in both of these instances the 
people of the United States, failing to recognize its value, let it 
run out, and it was not until the year 1873 when Miller and Lux, 
two ranchmen of California, again introduced it into the United 
States, that people realized its value. Then it was that we real- 
ized the fact that there was introduced in this country a crop 
that was destined to revolutionize the forage crop industry in 
this country, and since that time it has spread to every state in 
the Union, and now I am glad to state that it is grown in every 
county of the State of Illinois, and I hope to be able to say that 
it is grown on every farm within this great state. It might be 
of interest to you to know that Mr. Miller of the firm of Miller 
and Lux, died only very recently in California, an honored and 
respected citizen of that state. 

There is another reason why we should grow alfalfa. It is 
a legume. I don’t want anybody to say after I get through talk- 
ing that they don’t know what a legume is. A legume is a plant 
which has the power of growing in very close relation with an- 
other plant upon its roots, which has the power of fixing the 
nitrogen of the atmosphere in such a form as-.to make it avail- 
able for plant food. Hence the value of those plants as a crop 
on poor soil, since they enrich the-soil by the nitrogen liberated 
by the decay of their roots or of the whole plant if ploughed in 
as green manure. Corn, wheat and oats do not have that power 
of living in close relation with these nitrogen fixing bacteria. 
Alfalfa, sweet clover, and many other plants are legumes. 

Now, if you had been going to create a world, [ dare say 
you would have forgotten many of the little details that have 
entered in. We would have considered that all the people of all 
time, all animals and all plants that grew would require nitro- 
gen; then we would have decided that a certain amount must be 
placed in the soil and would have buried some of it so deep that 
the roots of the corn, oats and wheat never would have gotten 
it and it would have been stored for an indefinite period of time. 
The All-Wise Creator saw fit to provide-a legume plant among 
all the plants of the world and bacteria for taking the nitrogen 
out of his supply and transmitting it to the crops of corn and 


80 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


oats. He has provided enough nitrogen in the atmosphere for 
the growing of maximum crops every year on every acre of the 
and area of the world for 3,600,000 years. ‘Then we have heen 
provided with thinking power, a reasoning power such that if 
we only exercise it we can put together these elenients. Tlie 
thing for us to do is to use the things that nature has put hefore 
us, and simply exercise a little more our gray matter than we 
have in the past, and when we have done that, we have done a 
great thing for the agriculture of the country. 

We wonder why alfalfa does not grow better than it does. 
Why, people, the surprising thing is that it does as well a3 it 
does. You will remember [ said that this plant naturally grows 
in sweet soil and we attempt to bring it into a soil saturated with 
water and so acid that it takes 2 to 4 tons of limestone per acre 
to overcome it. We attempt to grow it in an atmosphere nearly 
saturated and then wonder why it does not do better than it 
does. If you will grow this plant under the conditions that it 
grows in in its native home, you will grow it successfully. J, 
talked with a man only yesterday who wanted to know what the 
trouble with his alfalfa was. I asked him several questions. He 
did not sweeten nor inoculate hisesoil and if I had gone further 
he would doubtless have said that he did not drain it either. 

If we grow alfalfa crops as successfully as they should be 
grown, we should have our soil free from acid and from weeds, 
following a cultivated crop with alfalfa. Alfalfa is no fighter, 
it will not encroach upon weeds; weeds will crowd it out very 
readily, so | am giving you some of the things necessary for its 
greatest success. The University of Illinois with all facilities at 
its command for growing alfalfa, on the field in Adams county: 
kept the weeds down, then limed the soil, then prepared a seed 
bed that was practically ideal; they put rock phosphate there, 
they supplied seed well inoculated and did not get anything, but 
the man, after he had done this work for the Experiment Sta- 
tion, went on his own farm where he plowed up his ground; did 
not do a good job; did not put in any lime or rock phosphate, and 
he has a wonderful growth of alfalfa, and when I was on that 
field with other men, there was a man there who was saying that 
the University of Illinois was practicing methods whcih were 
unnecessary and were failing where the other man was success- 


FORTY-THIRD ANNUAL CONVENTION 81 


ful, but let me tell you that I was not satisfied and I made in- 
quiries; we wanted to find out the facts in the case; and before 
I left that community I found that for fourteen consecutive 
years there had been fed on this little piece of land from 35 toa 
70 head of cattle. He had seeded his alfalfa three weeks later 
than the University did, and the University had put in the seea 
when the soil was too dry, but the other man happened to hit 
the right weather conditions. His apparent success will be the 
result of many of the farmers in that vicinity failing. A man 
can grow what he may be reasonably satisfied with without 
trouble and treatment of the soil, but if you do not put anything 
back into your soil it may be like the man at Paris who a little 
over a year ago, when I asked him about the treatment of his 
soil from which he had taken crops since 1834 and had never 
returned anything to it.. He said he had four children. It seems 
to me you are going to turn over a pretty poor piece of land to 
those boys, I said. “Oh, the devil with the boys,” replied he, 
“IT have always had to scratch for a living, and they'll have to 
do the same.” ‘The man who cannot see beyond his own good, 
to the good of his children, is a pest in the community in which 
he lives. The growing of alfalfa and maintaining of soil fer- 
tility is a matter of wide range not only for a particular farm. 
In the dairy business you can more easily maintain or increase 
the soil fertility of your land, but remember this: ‘That if you 
grow upon your farm everything that goes into those animals 
and then sell something from the farm, you are taking some 
soil fertility from your land. The only way that you can main- 
tain the fertility, or increase it, with any system of farming, ex- 
cept to buy the material and put it on your farm, is to get some 
of the fertility from your neighbors, and that does not main- 
tain the fertility of large areas. Suppose you are getting from 
your neighbors feed for your dairy herd and you use all manure 
and build up your farm, but while you are doing this sort of 
thing you are reducing your neighbors’ fertility, ‘piling it on 
your farm, and after a while for fifteen miles around everybody 
has moved away, and I want to know what your land is worth? 
The thing for us to do is to lime our soil. Most of the Illinois 
soil is acid. ‘Then the bacteria upon the roots of legumes can do 
their work. This cannot be done unless the soil is sweet. You 


82 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


cannot get one-half the crop of legumes unless you inoculate. 
When bacteria are put into the soil without any limestone they 
Sot 2,300 pounds of alfalfa, an increase of about 100 per cent; if 
has introduced 43 pounds of nitrogen from the atmosphere. 
When phosphorus was added to the limestone and bacteria there 
were 3,560 pounds produced. Now bacteria will increase your 
yield, limestone will also, but the two will increase your yield 
in greater Proportion, and so you should make these applica-: 
tions. When you apply phosphorus—and it will be well to apply 
it on your clover fields—do so in the most economic form. You 
can apply 25 pounds of Phosphorus in the form of a complete 
fertilizer at a cost of SII per acre; in the form of bone meal at 
$2.50; stable manure at $27.75; in the form of acid phosphate 
at $3.90; in the form of rock phosphate for about 75 cents per 
acre. Apply your limestone in such a way as to get immediate 
results. From 25 to 3° Per cent should be flour and the remajn- 
der should be coarser. | 

Where can we grow alfalfa? On every type of soil. We 
do not know where it cannot be grown. On this Dairy Special, 
many men said it could not be grown in that community, and 
in those same communities men came to me and said that they 
were growing it successfully, and I saw it in some cases; The 
man is the one at fault; not the crop. You must have a sweet 
soil, well drained and inoculated. When it comes to the prepa- 
ration of the seed bed, have the weeds under control, plow fair- 
ly deep, work the land down well, put a surface mulch on so as 
to retain the moisture. ‘Too many of us put our seed in our soil - 
when it is too loose. | | | 

There are many people who are selling alfalfa seed in this 
state. ‘This state has no seed law and the time has come when 
the farmer should see to it that there is a seed law. The Uni- 
versity of Illinois received from Geneseo a sample of seed. that 
has enough Russian thistle in it to sow four seeds upon every 
square foot ‘and that seed was upon the market. Get a sample 
of the seed, and if you cannot analyze it for germination and 
purity, the University of Illinois can do it for you. In ordering 
your alfalfa seed, have an understanding that the seed supphed 
you will be of the same high quality as the sample submitted and 
‘hen send a sample of the seed secured to the University and 


FORTY-THIRD ANNUAL CONVENTION, 83 


they will tell you whether it is the same as the first sample sub- 
mitted, in that way you will find out if they sent you what you 
purchased and if it is right. 

Now, are you going to seed alfalfa alone or with a nurse 
crop? JI would not put it in without a nurse crop in the spring, 
but the latter part of July or the first of August, but remember, 
that I realize just as well as you, that very frequently the con- 
ditions are not suitable because we have not moisture enough at 
that time of the year. If you seed it with a nurse crop there 
is no doubt but what you can be reasonably successful with early 
oats or barley, spring wheat would be all right, but we don’t 
grow it much in this state; barley is better than oats. If you sow 
a nurse crop with alfalfa, see to it that you sow it lightly. Re 
member that when you grow this crop down in your oats or 
wheat you have it more or less shaded and when you take the 
crop off you expose that tender glant almost instantaneously io 
the intense sunlight and heat, and at a time when the soil is 
deficient in water. , 

When: you have gotten your crops started, it is my judg- 
ment that you ought not to cut it the first year unless the weeds 
get too bad in the fall. As to when to cut it, that is a hard 
thing to tell exactly. During the season of 1916, in July, the 
shoots for the third crop did not come in many localities and 
there were people who were patiently waiting for those new 
shoots to’: come, because the general recommendation has been 
to cut when the new shoots start. Had they dug down they 
would have found those new shoots in the bud. | 

You must know your alfalfa plant. It grows rapidly for a 
time and then comes to a period of rest. About six days after 
it seems to cease to grow it should be cut even though the new 
shoots do not appear. Cultivate the alfalfa field in order to 
aerate the roots, conserve the moisture, and to destroy the shal- 
low rooted weeds and grasses. 

Much more should be said concerning this wonderful crop. 
but time forbids.” (Applause). 


84 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


SOME PHASES OF THE DAIRY. 


Prof. G. L. McKay, Secretary American Association of 
Creamery Butter Manufacturers. 


“It is possibly needless for me to tell you that I am pleased 
to have this opportunity of discussing some phases of the dairy 
question, because there is no line of agriculture that tends so 
much to soil conservation as dairying. The future prosperity 
and happiness of all our people depends, to a very large extent, 
on the development and conservation of our agricultural re- 
‘sources. The production of butter removes less fertility from 
the soil than any other agricultural product. In addition to this 
there is nothing produced on the farm that will give greater 
returns than dairying when it 1s carried on intelligently. There 
is a greater demand for all dairy products than there has been 
befere in the history of the world, for people are becoming better 
acquainted with their food value. 

' The great wave of prohibition that is sweeping over the 
land, causes an increased demand for milk and buttermilk as 
beverages. These drinks have good food value, and in addition 
to this have no detrimental effect on the intelligence of the peo-— 
ple consuming them. 

Now while we have some of the best dairy herds in the 
world in the United States, our average production is not up te 
the standard of most European countries. ‘This is not due to 
our soil or to a climatic condition, and possibly not entirely due 
to the breeds of cattle we keep, but rather to the neglect of giv- 
ing intelligent thought and care to the business. 

In conventions that I have attended in this and other coun- 
tries during the past twenty-five years, two subjects have invar- 
iably come up for discussion—Economy of Production, and 
Quality of the Finished Product. These subjects always have 
been and always will be of paramount importance to the success 
of the dairy business. It is very essential. that a food product 
of any kind have good quality, as this is the factor that creates 
a demand and fixes the selling price. In the time of scarcity, 


FORTY-THIRD ANNUAL CONVENTION &5 


such as we have experienced during the last year or two in the 
dairy business, owing to the European war, fine quality has not 
been as important as formerly; that is, there has not been the 
same spread in prices between the extreme fancy goods and the 
medium poor. 7 

The importation of foreign butter has been entirely cut off, 
and instead of an import trade in butter we have had an ex- 
tensive export trade. Or, in other words, we are trying to sup- 
ply the world with butter instead of only supplying our own 
markets. Yet some of our good city people, honest in their 
opinions, but apparently ignorant concerning the high price of 
butter, attribute it to a combination of some kind. Our Federal 
Government has actually been investigating the high prices of 
butter and eggs. J 

When there is an unusual demand for steel and other pro- 
ducts and prices advance rapidly, due to this cause, there is no 
investigation as every one seems to realize that prices are reg- 
ulated by supply and demand. Possibly the reason why the ad- 
vance on food products claims the attention of the public more 
quickly than the advance on some other commodity, is due to 
the fact that food is necessary to sustain life and it is some- 
thing that we must have and are constantly buying. 


Cause of High Prices 


It was my privilege to appear before the Committee on 
Agriculture at Washington a few years ago, in opposition to a 
bill that was before the Committee for the purpose of reducing 
the tax on colored oleomargarine. I was asked by a prominent 
congressman from an agricultural district in one of our western 
states, why it was that butter was retailing at between 35 and 
40 cents per pound, when it formerly sold at 25 cents per pound. 
He wanted to know if this advance was not due to a combina- 
tion of some kind. My answer was that when land was cherp 
and oats sold for 20 to 25 cents per bushel; corn from 20 to 25; 
hay $6 and $7 per ton, and help could be procured at about half 
what we pay at the present time, the farmer could afford to sell 
butter at 25 cents and would then make a bigger profit than he 
does at the present time. 


86 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


We are living in an advanced age. The dollar does not 
have the purchasing power that it had formerly. This, many 
attribute to the larger production of gold, therefore, it is diffi- 
cult to estimate values on prices paid in the past as compared io 
prices paid at the present time. 

Farmers as a class are like any other people, no better or 
no worse. They will pursue the occupation that gives them the 
greatest returns for the least amount of labor, whether it is dairy- 
ing or some other line of agricultural pursuit. ‘The essential 
thing about dairying that should appeal to every farmer who 
has a desire to leave a heritage to his children, is, as I have said 
before, that it tends more to soil conservation than any other 
line of agricultural pursuit. This is why dairying is carried on 
so extensively on, the high priced lands of Europe with their 
dense population. 

The export of dairy products annually in Holland amounts 
to $4.50 per acre. ‘This little country keeps. more live stock per 
acre than any other country in Europe. In the parts of Holland 
adapted to grass and dairying, land is held at a much higher fig- 
ure than elsewhere. | 

In the minds of some there is doubt as to whether we shall 
be able to hold our own market after the close of the war, due 
to competition from foreign countries. The tariff on butter 
coming into our country at the present time is 2 I-2 cents per 
pound. It was 6 cents per pound. Naturally we would sup- 
pose that 2 1-2 cents would be sufficient protection for the Amer- 
ican producer, but it seems that this is not the case. Before the 
outbreak of the present war, the Pacific coast states were flooded 
with butter from New Zealand and Australia. Our Atlantic 
coast states had butter from Denmark, Siberia and Argentine. 
In time of peace transportation rates on water are very cheap 
in comparison to those by rail. Take this in connection with the 
difference in the cost of labor and we can readily see that our 
2 1-2 cent tariff, under present conditions, is not sufficiently high 
to protect our own markets from foreign competition. 


European Dairy Conditions 


It has been my privilege twice to have been sent over tc 
urope to investigate dairy conditions. I found a.vast difference 


FORTY-THIRD ANNUAL CONVENTION 87 


in wages paid there in comparison to what we pay here. On one 
of the largest dairy farms in England, male help was paid from 
$3.50 to $3.75 per week and they boarded themselves.. They 
were furnished, however, with a small cottage and garden. 

In the Ayrshire district of Scotland, where dairying is car- 
ried on as extensively as any place in the world, the women do 
a lot of the work, hence the labor is not very expensive. ‘The 
same thing is true in Denmark, the noted dairy country. 

Siberia, where the dairy business has developed possibly 
more rapidly than in any other country in recent years, pays the 
farm help very low wages, not exceeding 25 cents per day. 
Dairying there is-aided by the government. This, in connec- 
tion with their cheap land, puts them in condition to offer the 
strongest kind of competition to countries like our own, where 
wages are extremely high. 

In addition to the difference in wages the European farm- 
ers in most sections where dairying is carried on extensively, 
have specialized in dairying, making it their chief business. The 
result is that the production per cow is from one-third to one- 
half greater than it is in this country. 

From such statistics as are available in this country, the 
average production per cow does not exceed 140 pounds of but- 
terfat. The average for the whole of Denmark is 220 pounds 
per cow. The average for the 40,000 cows in their test associa- 
tions is 284 pounds per cow. The average in the Ayrshire dis- 
trict in Scotland is fully as high as that in Denmark. In the 
dairy districts of England, the special dairy types are not kept 
very extensively. ‘They seem to prefer the milking strain of 
Shorthorn, known as the Bates type, owing to the fact that they; 
value the calf highly for beef purposes. While cows of this kind 
will not produce as economically as the special dairy type, yet 
they get very good results with this breed of cattle. The milk- 
ing Shorthorn type has been bred so long for dairy purposes that 
it has virtually become a dairy breed. I visited one farm where 
they milked constantly 200 Shorthorn cows. The annual aver- 
age of the herd, including heifers coming in fresh and cows go- 
ing dry, was 6,400 pounds of milk per cow, with an average 
test of about 3.8 per cent fat. 

In European countries more attention is given to feeding 


88 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


for milk production than in America. They have to depend 
largely on roots for their succulent food. The climatic condi- 
tion of the various countries of Europe seems to be particularly 
adapted to the growth of different kinds of roots. Silos are not 
used in European countries. 


Comfort of Animals 


European dairymen give more attention than we do to the 
comfort of their animals, such as protecting them from storms. 
While they maintain that we do not adhere strictly to a balanced 
ration, yet their feeding is well balanced up. ‘They feed their 
cows a great many times daily. Here is one extreme ration fed 
by a prominent Scotch dairyman: 

5 :00 a. m.—2 lbs. oat straw for all cows. 

6:30 a. m.—z20 Ibs. turnips for all cows. 

8:00 a.m.—5 lbs. meal for cows in full milk. 

11:30 a.m.—Second feed of 20 lbs. turnips. 

12:00 m.—2 lbs. straw for all cows. 

5:30 p.m.—Additional 5 pounds meal for cows giving 
large flow of milk and 2 pounds of Bibby’s Cake. (This is a 
special cake prepared for dairy cows). 

6:00 p. m.—6 pounds straw for all cows. 

This is the feed for a day. Of course cows are always leit 
out for an hour or so to get water and exercise. 

All great Scotch dairymen feed a warm mash to their cows 
during the winter months. While oat straw and turnips seems 
to be their principal feed, a certain amount of concentrates is also 
fed in nearly every case. 

It is quite a common thing in both Scotland and England 
to feed from 40 to 60 pounds of turnips or roots per cow daily: 
thus their cows get a lot of succulent food. In my judgment 
feeding two or three times daily at stated periods, will give 
equally as good results as the extreme feeding. 

A prominent Scotch breeder of dairy cattle said to me that 
he considered that the American dairymen had the advantage 
of their people as feed could be produced more cheaply in Amer- 
ica than in Europe. In addition to this he said he considered our 
ensilage a superior food for milk production, to their roots. In 


FORTY-THIRD ANNUAL CONVENTION 89 


my judgment the man who has good alfalfa hay and ensilage 
has the best food that can possibly be given to cows. 

It is not my purpose to go into detail today concerning bal- 
anced rations, as that subject is being continually agitated 
through the press and from the platform. 

If we are to meet foreign competition successfully, we must 
learn to produce economically and we must learn to make a fin- 
ished product of the highest quality. The Good Book says that 
you cannot gather figs from a thorn tree, but I have known of 
excellent pears to be gathered from the thorn tree by a process 
of grafting. Likewise great improvement can be made in the. 
offspring of a common herd by the use of a good sire from a 
milking strain. You have heard the statement many times no 
doubt, that the sire is 50 per cent of the herd. Now while this 
may be somewhat exaggerated, the sire is a very important fac- 
tor in building up a herd. Better results, however, will be ob- 
tained if both sire and dam are descendants of a milking strain. 


Economical Production 


To produce economically the cow must be fed an abundant 
supply of succulent food suitable for milk production. ‘The milk 
of a cow that produces 10,000 pounds of milk annually, contains 
an average of about 8,710 pounds of water; 390 pounds of fat; 
485 pounds of sugar; 340 pounds of protein or caseous matter, 
and 75 pounds of ash. 

The cow, to a very large extent, is a machine. The efficien- 
cy of any machine depends very largely on the care it receives. 
A great many years ago I used to have charge of a large herd of 
dairy cattle, and our method of watering this herd during the 
winter months was to have them drink from a nearby creek. 
During the extreme cold we had to cut holes in the ice. Invar- 
iably the cows would drink very little while the extreme cold 
lasted. The result was a great shrinkage in the flow of milk. 
We did not need scales to ascertain this, for it was so apparent. 
The cow did not have the material wherewith to produce milk. 
It is much cheaper to warm ice water with coal in a tank heater 
than to force the cow to warm it with 75 cents to $1 corn. 

I might ask how many dairymen know the efficiency of 


90 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


their individual cows? You no doubt have heard many stories 
ridiculing the Ford automobile, and yet the sale of that machine 
is still increasing. You may go from the Atlantic to the Pacific 
and you will find Fords everywhere. You will find the same 
thing in the North and South. Three years ago when visiting 
the home of the famous Scottish breeder of the beef type of 
Shorthorns, William Duthie of Travis, Scotland, 1 was met by 
him and his secretary at Aberdeen. After luncheon we were driv-- 
en out to his farm in his car, and to my surprise this wealthy 
breeder was using a little Ford car. JI made some remark about 
it and he replied: “It does nae look sae very handsome, but it is 
efficient and carries you over a great_many miles of road with a 
gallon of gasoline, and in addition is always ready to run.” 
When Mr. Duthie said “efficient’”’ he gave the reason for the 
popularity of the Ford automobile. } 

Now a motor car carries a speedometer which shows the 
actual number of miles covered with each gallon of gasoline. 
How many dairymen have a speedometer for their herd in the 
way of a Babcock. Tester and a pair of scales, in order to de- 
termine if they are getting profitable returns for the feed their 
animals are consuming? Every successful manufacturer has a 
correct estimate made from time to time of the cost of producing | 
various articles. ‘The weighing of milk and the testing of the 
same at least once a month, should be a fixed habit on every 
dairy farm, as it involves very little labor. By doing this and 
calculating the cost of food consumed by the animal, a fairly ac- 
curate estimate can be made of the cost of producing butterfat. 
If I were operating a dairy farm I would not only test my cows, 
but I would occasionally test the cream that I sent to the cream- 
ery. This only involves the same principle as counting the money 
you receive in exchange for grain sold, or anything else. It 
takes a little more skill to test cream correctly, but a person with 
ordinary intelligence can soon learn the whole process of correct- 
ly testing cream as well as milk. | 

A little over a year ago one Sunday, I found myself in a 
little town in northern Iowa where the trains did not run on 
Sundays. I wanted to go to a town 18 miles away, so I hired 
an automobile. The car was driven by the owner who was one 
of those wise fellows who could talk about anything, and of 


FORTY-THIRD ANNUAL CONVENTION 91 


course thought he knew all about automobiles. The road was 
slippery from recent rains and the car did not seem to work 
right. He thought the trouble came from the clutch slipping. 
We finally worked along three hours and then had to abandon 
the car three miles from the end of our journey, and hire a farm- 
er to take us into town with his team. He engaged a garage 
man to go out and haul in his car. The garage man found that 
there was nothing the matter with his car, it simply had the 
brake set. When the brake was released the car moved along on 
its own power. Now the trouble was not with the car, but with 
the man in charge. | 

The same theory applies to a cow. Frequently a cow will 
not produce economically because the brake is set in the way of 
intelligent care and feeding. It takes 60 per cent of the feed 
consumed to sustain animal life, and the profits are made from 
the extra feed consumed. This means that the cow, to produce 
economically, must be fed liberally with a suitable food for milk 
production. ‘The cow that eats and drinks the most is usually 
the money-maker. Regular feeding and regular milking give 
the best results. 


Feeding High Priced Grain 


The question is frequently asked: “Does it pay to feed 
grain when it is so high in price?” I hesitate somewhat to an- 
swer this question. If a cow produces 15 or 16 pounds of milk 
on hay alone, she may to a certain limit, increase her milk flow 
two pounds or more for each pound of grain she is fed. So long 
as she will do this, why not feed her the grain? Two pounds of 
milk are worth at least 3 cents, and one pound of grain is worth 
about 2 cents. Now it is safe to say that there are many cows 
in every community that could. be made to produce more profit- 
ably by feeding more grain. All cows would not make returns 
for the increase of feed, but many would, so why not make the 
dairy cows convert this feed into milk and butter instead of sell- 
ing grain off the farm? This will keep the fertility at home on 
the farm. 

In addition to the cow and her care, it is very important to 
the producer and manufacturer that the product she produces-— 


92 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


milk and cream—are furnished to the manufacturer in such a 
condition that a first class product of butter or cheese can be 
manufactured. 

As I said before, if we expect to hold our own market we 
must manufacture goods of equal quality at least with our com- 
petitors. It 1s needless to say that the quality of butter produced 
in this country, as a whole, does not rank high enough to meet 
hard competition. 

In the art of manufacturing butter and cheese, our makers 
I would say, rank higher in skill and intelligence than the makers 
found in most any other country. ‘The same might be said of 
the farmers of this country. Yet there is a carelessness dis- 
played in the handling of milk and cream that is not found in 
hardly any other country. As I have often said before, a man- 
ufacturer can build the finest creamery that was ever construct- 
ed, equip it with the most modern machinery, place in charge a 
most skilled buttermaker to be found on the continent, yet he 
cannot produce a pound of first class butter if the raw materials 
—milk and cream—are delivered to him in bad condition. 

Since the introduction of the little hand separator on the 
farm, there has been a great deal of carelessness displayed by 
the farmers in the neglect of properly washing and scalding the 
different parts of the separator that come in contact with the 
milk every time it is used, and keeping the separator in a sani- 
tary place. 

Owing to the general agitation for the sanitary care of food 
products, we may have legislation in the near future which will 
render it compulsory that separators be thoroughly cleaned and 
kept in sanitary places. In fact there is a bill in Congress now 
asking for investigation of the sanitary condition of milk and 
cream delivered by patrons to creameries. 


Producing Good Cream 


To produce good cream, in addition to cleansing the sep- 
arator each time after using, it is essential that the warm cream 
be properly cooled before it is mixed with that of the previous 
separation. The method of properly caring for cream is so sim- 
ple and requires so little labor that no one should err in this 


FORTY-THIRD ANNUAL CONVENTION 93 


matter. The delivery of cream daily, or every other day, is not 
practical with a small dairy farmer. This is an economic ques- 
tion. No man can afford to hitch up a team daily and drive from 
one to five miles to a creamery or shipping point with four or 
five pounds of butterfat, which is about the average on a farm, 
even though he gets one or two cents a pound more for it. I 
maintain that if cream is properly cared for, it can be delivered 
two or three times a week in such a condition that the best grade 
of butter can be made from it. 

When I held the position of Professor of Dairying at the 
Iowa State College, we had one Danish farmer as a patron who 
delivered his cream every fifth day in the summer time, in a con- 
dition that we could manufacture the highest grade of butter 
possible from it. He merely cleansed his separator properly 
after each separation, and cooled the cream before mixing it with 
the previous lot. He did not have ice, but used cold water for 
keeping his cream until it was delivered. 

Competition in buying cream is largely responsible for the 
quality of cream delivered to the creameries. We have some 
people who always take pride in doing their work in the best pos- 
sible manner. Such people invariably produce good cream. We 
have other people who do as little work as possible unless they 
are paid for the extra labor. If creamerymen would unite and 
pay for cream according to quality, we would soon find a vast 
improvement in the quality of cream delivered to our creameries. 
Cream buying stations where butter is not manufactured, should 
have proper facilities for cooling and caring for the cream until 
it is shipped. The problems of making better butter and pro- 
ducing more per cow are of vital importance to the American 
dairymen, if we are to hold our own market in competition with 
foreign butter at the close of the war. 

In co-operation with some of the leading dairy authorities 
of the country, we got out a year or two ago strong, inexpensive 
cream cooling tanks, which are sold practically at cost, whereby 
the water pumped to stock tank or for domestic use would pass 
through this tank, thus cooling the cream which was kept in 
shot-gun cans securely held in place inside of said tank. ‘These 
tanks were constructed of two-inch cypress or fir, with double 
covers, all equipped with two shot-gun cans and large enough to 


94 ; ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


hold two ten gallon cans in addition. ‘The price of these tanks 
with the two small cans and piping attachment, is $12.00 deliv- 
ered to nearest station to purchaser. 

While there has been a number of these tanks sold, there 
has not been one-tenth as many sold as should have been, be- 
cause creamerymen have not paid a premium for good cream. 
Butter is sold according to grade, and why not buy cream ac- 
cording to grade? The only reasons I can see are because of 
the fierce competition in cream buying and the lack of confidence 
the manufacturers have in each other in staying by the grading 
system. I[ had a call from a firm in South Africa for prices on 
2,000 of these tanks a few days ago. I did not quote him prices 
as the distance was so great, but sent him blue prints so that 
they could manufacture their own tanks. It seems that these: 
people realize the necessity of properly caring for their cream. 

Owing to the fact that there has been an unusual demand 
for butter the last year or two, quality has not been as important, 
as I said before, as it will be in the near future, so it behooves 
everybody interested in the dairy business to put their shoulder 
to the wheel and try to improve dairy conditions in our country. 
This can best be brought about by general co-operation.” (Ap- 
plause). ! 


FORTY-THIRD ANNUAL CONVENTION 95 


BULL ASSOCIATION OR COMMUNITY BREEDING 


Joel G. Winkjer, Dairy Husbandman, U. S. Deer of 
Agriculture, Washington, D. C. 


oe — 


“We have heard statements by everyone who has addressed 
us to-day about the importance of dairying, and I assure you 
this importance has not been overstated. ‘Take as an_ illus- 
tration the talk made on alfalfa and see how that crop is con- 
nected with farm work, think of the process of sowing, harvest- 
ing and sale in such a way as to make it profitable. ‘There are 
sections of the country raising lots of alfalfa and it sells for a 
low price. By adding the right amount of dairying to their farm 
operations, there is no more question about a market at a profit- 
able price. 

It is not only for the farmer to go into dairying, but to go 
into it in such a way that it will pay. The cow is a machine 
that takes farm crops and transforms them into food for the 
human beings. There are all kinds of cows. A dairyman has not 
only got to give his attention to the raising of crops, but to many 
different lines connected with farming, and one of the most im- 
portant things is getting good cows, and selecting those that will 
give him profitable returns. 

There is probably something like 22 million dairy cows in 
the United States supplying milk to the consumers. Out of 
these 22 millions, from estimates recently made, I am advised that 
there is about 2 per cent of pure-bred, that will leave something 
like 20 millions of dairy cows that are not pure-bred. The rea- 
son for so few pure-breds are many, chief among them probably, 
and the one that stands out most prominently, and the one men- 
tioned the most often, is that of indifference or carelessness 
among the farmers. Whether that is true, | am not going to 
discuss. Another is the cost of providing pure-bred cattle to 
build up a herd. 

We find a great number of farmers who are holding back 
on raising pure-bred stock because it costs so much to buy pute- 
bred sires and cows. In order to overcome this difficulty breed- 
ing organizations were resorted to. The first kind of an organ- 


96 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


ization used was what we call a Breeders’ Association. The 
basis of this is simply an agreement between the farmers that 
they will use a pure-bred bull. The membership cost amounts to 
something like $1 or $1.50 to begin with and sometimes runs 
as high as $3.00. The investment in this is very small and it is 
simply an organization agreeing to use a certain breed. The 
first one of this kind was formed in Wisconsin in 1906 at Wau- 
kesha. This organization overcomes the first difficulty men- 
tioned—that of indifference, it creates enthusiasm in a commun- 
ity, they come together and talk it over and get to understand the 
importance of purebreeding, and the time and money spent is 
by no means lost. . 

The one that came later is the organization of Co-operative 
Bull Association. The first of this kind was formed in Michigan 
in 1908. This kind of an organization embraces all the benefits 
of the first, but goes a little further.‘ The farmers come together 
and organize the same way as in the first place, except that in 
this case they incorporate under the state laws, because they 
handle more money than in the Breeders’ Associations. ‘They 
raise a sufficient sum of money to purchase pure-bred sires tq 
supply the membership. ‘These sires are placed in different parts 
of the community where the membership is located and they are 
kept for two years at each place, and after that period of time 
they are moved to the next place. ‘The places where the bulls 
are kept are called blocks and we number them 1, 2, 3, and so 
on, and the bulls are changed from one block to the next every 
two years, according to the rules of the organization. This is 
the simple plan of this kind of an organization. ‘The farmers 
put their money all together, they raise the money and for this 
buy bulls which are owned by the association and handled and 
directed according to the rules of the organization. 

I don’t want to put one association ahead of another, there 
is a place for all kinds of them, but I am going to discuss only 
the last form. In discussing this matter, I wish that you would 
ask questions, although the time is short, because I don’t know 
just exactly where you want the most discussion. 

I am going to describe the plan, and while I am talking if 
any question comes up, I wish you would ask them. One of the 
first things to do is for the secretary to write to the Secretary of 


A few of the milking herd at Pasture 
H. C. Horneman, Watseka, Illinois 


- 


FORTY-THIRD ANNUAL CONVENTION 97 


State and get the laws governing the incorporation of associa- 
tions, mentioning at the same time the nature of the association 
so as to receive the proper information. The organization is 
formed and incorporated under the laws of the state. At the 
same time as this information is obtained the blocks should be 
located and that should be done with the end in view of placing 
the bulls where they can be used by those interested. ‘The breed 
should be selected before the organization is formed. ‘The last 
named is one of the important things in making a success of an 
organization of this kind. It should be thoroughly understood 
by each member that in going into this organization he is going 
into it with the determination to breed that particular breed, 
whatever breed may have been selected, and not changing after- 
wards. The changing from one breed to another is one of the 
greatest troubles, farmers will use one breed to-day and another 
time will change around and use another breed, this is the rea- 
son we see on the farms so many breeds represented in each herd. 
Every member should understand that when he joins this organ- 
ization it is for the purpose of breeding one certain breed and not 
changing around, when he changes it simply puts him back. 
After the breed has been selected the next step is to select the 
best out of that breed. ‘The method of raising money when you 
are ready to buy pure-bred sires is quite different in differens 
localities. The associations that exist to-day are principally those 
that make equal assessments on each member. ‘That, however, 
seems to be changing a little. There are very good organizations 
working on this plan, but there are other plans that may be con- 
sidered. Another plan is assessing an equal amount for each 
cow that the member has. Still another plan is an equal assess- 
ment on each block and let the members in each block decide how 
the assessment shall be made. The reason why this last one is a 
good plan is that the more men that are interested the less it is 
going to cost each member. This counteracts the tendency that 
some farmer may have to restrict the membership to as few in 
the block as he can. The way this was developed was when a 
farmer wanted to go into the organization, but he wanted to be 
alone in the block, which they permitted him to do if he would 
pay the share of one block. The man has the selection whether 
he wants to take the equal share assigned to a block or take more 


98 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


members with him. ‘The more members the better it is for the 
community. ‘The equal assessment per block has a tendency to 
have each block do as much as possible in getting members into 
the association. 

As to the cost of operating such an association. Here is 
the principal cause from which this kind of an association has 
sprung. It is the need of reducing the cost of providing pure- 
bred bulls for a community. The associations that I know of 
have a wide range in the cost and the highest one I have any rec- 
ord of is $75 per member, the next highest comes to about $35, 
and it runs as low as $8. There are quite a number at $25 or 
less, it depends upon the number of the membership and the kind 
of bulls purchased. Just think of the possibilities here in devel- 
oping a pure breed in your community. Associations have been 
formed that I know of where they have as many as 130 mem- 
bers and that association has a cost of about $20 per member. 
Here they have provided pure-bred sires for those 130 mem- 
bers for a cost of $20, and this $20 is not the same as when a 
farmer purchases a bull for his own herd; it covers a period of 
ten years where the association has five bulls. An investment 
of $20 is an investment for ten years, of course, barring acci+ 
dents, but the accidents are less most likely because they have 
a less number of bulls than where they are not organized. 

In looking over the possibilities in several communities for 
starting one, I got figures of conditions there. I found the num- 
ber of scrub bulls would run as high as four times as many as 
needed in that community at an average cost of about $75. Now, 
if they would organize they could, for the same money as in- 
vested in scrub bulls, buy pure-bred bulls that would run up in 
value to $200 and $300 each, so you see that small investment 
represents the same amount for the use of a pure-bred sire in an 
association as it does to own individually a scrub bull such as we 
find mostly in a community. Of course that is a theoretical con- 
dition that I am quoting, but the actual conditions that we found 
in the first one that we gave any assistance in organizing bore 
these figures out very strongly. In that community 16 farmers 
went together and organized an association, they purchased bulls 
that were worth $240 on an average, that makes it $75 on an 
average for each farmer. This association had the highest. cost 


FORTY-THIRD ANNUAL CONVENTION 99 


per member of any we have record. They bought five high-class 
pure-bred bulls. There were nine bulls before in that commun- 
ity and the average price of those bulls was $81. That was the 
extent of the value of the bulls that were there prior to the for- 
mation of the organization; the average power of investment 
was $81. When they went together in this way $240 represent- 
ed the value of the bulls in that community and‘ for this they pay 
$75, which will last for ten years, and maybe more; that means 
about $7.50 a year investment by the farmer for the use of a 
$240 pure-bred bull, coming from herds that have records be- 
hind them, representing probably 400 and 500 pound producers, 
so here they replaced the $81 scrub bulls by $240 pure-bred bulls. 

There is no question as to the practicability of this kind of 
an association, it has been tried out enough so we are sure that 
it is a good thing for the community. It not only reduces the 
cost, but it determines the breed and puts into a community 
pure-bred bulls so that anyone belonging to the association is 
assured of the use of a pure-bred bull for ten years. It guaran- 
tees to the farmer for ten years the use ot a pure-bred sire of the 
breed selected at the time of the organization and he does not 
have to put up an¥ more money than this first investment during 
those ten years. In the case mentioned above they had nine bulls 
before tliey organized and it is reasonable to believe that the five 
bulls they now have will not meet with any more accidents than 
the nine did before, so that the original cost of the organization. 
is a reasonable comparison to make. If a man will buy a pure- 
bred cow at the time of organizing, if he is any way reasonably 
successful, he would have a herd of 15 or 20 pure-bred cows 
within ten years. 


©: What do these associations do in the matter of con- 
tagious abortion? 


A: That is one of the questions that comes up all the 
time. I will tell you what the Association did with tuberculosis. 
Out of these sixteen farmers, two or three of them had been 
doing a little testing for tuberculosis, not very much; those wha 
had purebred stock had done some testing for tuberculosis be- 
fore this organization was formed, but the rest of the sixteen 
hadn’t done anything at all along the line of testing. When the 


100 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


association was formed every one of the farmers tested and 
cleaned out those that re-acted in that community. They are 
going to repeat that as often as necessary. If they can do that 
with tuberculosis, is it not reasonable to believe that contagious 
abortion can be handled comparatively as successfully? At least 
they can circulate information when they come together, under- 
stand what is necessary to do, and by organized effort overcome 
the difficulties. If any member withholds information of that 
kind from the organization he is let out, that is one of the rules 
of the organization laid down in the by-laws, and if he does not 
live up to the conditions that are necessary to clean out a disease 
after it has been determined, he is not allowed to be an active 
member. A veterinary told me that this was a quick way for 
spreading contagious abortion. ‘That is true if careless methods 
are used, but on the contrary if proper methods are used the or- 
ganization is effective in combating abortion. They should 
handle it in such a way as to minimize the danger by disinfect+ 
ing the bull which is a very effective way of checking the spread- 
ing of the disease. The disinfecting of the bull is very effective 
and leaves a very small chance, if it is done carefully. Contagi- 
ous abortion is not a serious thing for the life of the associatioi: 
There are other little things that come up, for instance, having 
a poor secretary. He has the interest of the organization to look 
after, the planning and carrying out of the breeding so as to pro- 
duce the best results. é 


QO: What age bulls do you recommend? 


A: Buy the bull at about one year, that is what is gener- 
ally done, but if you have enough money the other way is to buy 
old tried bulls. The best thing you can do is to buy bulls with 
known backing in the way of records and pedigree. 

The conditions in different parts of the country is that sires 
are done away with when they reach an average age of about 
34 years, that is a very bad condition. If you are going to pro- 
gress in breeding you have got to have bulls that will produce 
the results that we are looking for. We have no other basis of 
doing this than that of selection. The next thing is to use tried 
bulls only. When you come to that you come to prices that run 
high, $1,000, $1,500, $2,000, running up as high as $50,000. 


FORTY-THIRD ANNUAL CONVENTION 101 


Q: What is the most number of cows you use in an or- 
ganization of this kind? 


A: The members decide that point among themselves, it 
runs all the way from 20 up to 100. ‘There is one man in each 
block that is the keeper of the bull, he is to keep the animal in a 
good healthy condition, sometimes he is paid and sometimes he 
is not. He is paid all the way up to $50 and $55 and then the 
service fee is charged to cover the expenses. 


Q: Do you know of any association that has printed by- 
laws? 


A: I know one at Esmond, North Dakota, who have 
printed their by-laws, which I have seen. Your State College 
may be able to supply you. The Dairy Division of the United 
States Department of Agriculture have printed samples. 


QO: Is there an organization within a reasonable distance 
that we could go over and visit? 


A: At Carterville, Illinois, there is an organization that 
was formed in February, 1916. ‘The fact is, conditions vary 
and you really have to build up your association to suit your own 
locality. You should go and visit such an organization and then 
apply whatever you found practicable to your own. The by- 
laws you will get will not fit, but they will serve as a sort of 
guide to go by, the fact is that you have got to develop these or- 
ganizations according to your local conditions. 


QO: What advantage would a farmer have by furnishing 
all the money for a block? 


A: For the one investment he would have the use of one 
of the other bulls every two years. He would have the use of 
the bull for his own herd and lessen the danger of contagious 
abortion. It is also some advantage to be in a community where 
a number of farmers are raising the same breed. In one district 
sixty farmers within one month provided themselves with pure- 


102 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


bred sires. There is nothing like it for getting farmers started 
in better breeding. 


©: Are there any in operation in Illinois? 


A: One in southern Illinois organized last summer at Car- 
terville; that is the first one that I know of in this state.” 


FORTY-THIRD ANNUAL CONVENTION 103 


THE JUNIOR DAIRYMAN. 
John G. Poynton 


“A dairyman and stock breeder takes particularly good 
care of his purebred cattle because of their present or prospective 
value. From the time it is born, the calf is given every advan- 
tage that may add to its usefulness and consequent worth. Ex- 
perience has taught that certain feeds are valuable for growth 
and that exercise is essential for the calf’s best development; the 
breeder takes advantage of these teachings. He has learned that 
a long lactation period following the first freshening tends to 
establish the habit of persistent milking and accordingly the 
heifer is perhaps milked even after the product will not pay for 
the labor involved. In short, the breeder of dairy cattle, if he is 
the right sort, does his best to increase the value of the breed 
in which he is interested, and this is as it should be, since with- 
out this spirit continued progress is impossible. 

This improvement of dairy cattle is of extreme importance 
to the dairy industry. In fact, so great is its importance that 
it would be impossible to estimate its value in dollars and cents. 
There is, however, another improvement of very much greater 
importance, both to the dairy industry and the country in gen- 
eral, that is receiving some attention at present, but which 1s 
worthy of much more consideration than it is now getting, and 
that is the improvement of the dairyman. ‘This statement should 
not be misunderstood. The men now on dairy farms and those 
engaged in the breeding of dairy cattle are doing good work; 
work which is certainly a great improvement over that done 


. previously, but there is yet great possibility of advancement. 


Many of you men now engaged in dairying started with 
small foundations both of knowledge and capital. Experience 
has largely supplied the one, hard work and economy the other. 
You have succeeded and all honor to you for it, but in most cases 
your success has necessarily been slow because the foundation 
was small. You have built or are building a business in which 
you want your sons to be interested and of which you want them 


104 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


some day to assume the management. You have prepared a 
business for them so that they can begin where you leave off. 
Have you prepared them for the business so that in point of 
knowledge they can begin at or near where your knowledge 
ceases? On such a foundation their opportunities are infinite ; 
without it they are limited by the necessity of acquiring, through 
experience and study, the knowledge and training which you 
possess, before they can progress beyond the high mark you 
have set. 


Right here it would seem is the greatest opportunity for im- .* 


provement. Is it possible to more thoroughly prepare the boy 
for the business of dairying and the business of life so that he 
can in truth begin at or near the point where you leave off? If 
it is, and I believe it is, there is a mine of improvement which 
has as yet scarcely been opened. The big question is, how: best 
to go about the development of this mine so that it will yield 
the greatest possible returns in advanced dairymen of tomorrow. 

Undoubtedly there are many methods which can be success- 
fully used in the solution of this problem. In fact this must of 
necessity be the case since no one method can be devised that 
will successfully appeal to every boy. But every method that is 
to be at all satisfactory must have its foundation on interest. 
In other words, it must be one that will interest the Junior Dairy- 
man, the boy of ten as well as the young man of sixteen or 
eighteen, in the dairy business, its difficulties and its possibil- 
ities. It is out of the question to expect success in anything of 
anyone, boy or man, unless he is particularly interested in it. 
Success in work or play is directly proportional to interest. 
Therefore, if you wish your son to be a successful farmer, dairy- 
man, and breeder of dairy cattle, you must, as I have said, gain 
and hold his interest. Once this is accomplished the rest is easy. 


It is not enough that you teach a boy how to till the soil, » 


to milk, or to feed balanced rations. ‘These things in themselves 
are nothing more or less than plain, every day, hard work, some- 
thing that will interest neither boy nor man. You are success- 
ful dairymen and have done a great deal of hard work, but did 
you do it merely because you like to work? Not at all. Work, 
unless it leads to a desired end, is drudgery. All business is a 
game and you have played the dairy game because you liked it 


ae 


FORTY-THIRD ANNUAL CONVENTION 105 


better than some of the others and because it offered you a bet- 
ter chance of winning success and the fruits of success. 

Now, the point I wish to make is this. If you wish to in+ 
terest a boy in the dairy business,you must show him that it is 
something else besides hard work. Let him see that it is a game 
worth winning and help him to play it on a small scale while 
he is yet a boy. ‘Then, once he gets a taste of success and the 
fruit it brings, even though he has had to work hard for it, he 
will put forth every effort to learn more about the game, unless, 
of course, his natural bend leads him elsewhere. 

All this being true, the question naturally arises, “How can 
I best interest this boy in the dairy farming game?” Before we 
consider this question, let us see what has been attempted along 
this line by those who are not themselves dairy farmers, that is, 
teachers, extension workers, government officials, and the like. 

Fight or ten years ago these people were, as now, doing 
what they could to improve farm conditions but at that time 
they were directing all of their energy to influence the farmer 
himself. ‘The sons and daughters, farmers and farmers’ wives 
of tomorrow, received comparatively little attention until 1910 
or 1911. About that time some of those teachers and extension 
workers began to realize that the big problem in agriculture was 
not today but tomorrow. The cityward trend of many of’ the 
farm boys and girls began to alarm them. It was apparent that 
with the better class of these young people going elsewhere, the 
farms were bound to suffer. So they reasoned, and rightly so, 
that if they could interest the boy or girl in the farm and in im- 
proved farming methods, progress was inevitable. 

Their attempt at the solution of this problem was based on 
two things, ownership and competition. For example, in some 
communities they organized calf clubs among the boys and girls, 
each club member to have a calf, a prize being offered to the one 
that would develop the best calf at perhaps the least expense. Dif- 
ferent kinds of clubs were started in different communities, the 
idea being to fit the club to the locality, but always those two 
principles, competition and ownership were kept in mind. The 
result has been that many boys and girls have taken a great in- 
terest in the farm and through their desire to excel in this work. 
have learned much regarding practical farming. 


106 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Nor is this all that has been done. Banks, commercial firms 
and farm papers have entered the field in behalf of the Junior 
tarmers. We have at present a department in Hoard’s Dairy- 
man which we are devoting entirely to the dairy farm boy. In- 
sofar as we can, we are trying to interest him, through his read- 
ing, in the dairy farm, and | believe that our efforts are meet- 
ing with a fair degree of success. Many of the banks through 
the country are establishing boy and girl clubs to introduce bet- 
ter stock into the community; other banks and commercial firms 
are offering prizes to clubs already established. We are ali 
awake to the fact; that the farm boys and girls are of extreme 
importance to us and that it is to our advantage to aid them 
where we can. ; 

Now let us get back to the individual question, ‘How can 
I best interest this boy in the dairy farming game?” I believe 
the answer lies in those two principles employed by the organ- 
izers of boys’ and girls’ clubs, namely: ownership and compe- 
tition. A story which Mr. Fred Merrill of the DeLaval Separa- 
tor Company tells illustrates very well what ownership means to 
a boy. Mr. Merrill it seems was brought up on a farm and was 
one of a family of several boys. It so happened that one day it 
fell to the lot of one of his brothers to take care of several half- 
grown calves. He had to keep them out*of a certain field, and, 
as often happens, these calves persisted in going where they did 
not belong. ‘Two or three times the boy drove them back, buit 
finally they eluded him and got into the forbidden territory. 
Then he lost his temper, and half crying, as a boy will when he 
is very angry, he started after them, shouting, “Damn all those 
calves to hell but Cherry’s and that’s mine.” 

That boy, young as he was, owned something connected 
with the farm and was interested in it. To-day I am told he is 
a farmer, and a very successful one. Possibly Cherry’s calf 
didn’t have anything to do with his success, but it is more than 
probable that it did. 

Now that spirit of ownership is more or less dominant in 
every boy. He wants something that he can call his own and 
naturally to the farm boy some farm animal is most desirable. It 
may be a calf, a pig, a colt or a lamb, but it is sure to be some- 
thing and right here I believe is the opportunity to begin inter- 
esting that boy in the farming game. 


FORTY-THIRD ANNUAL CONVENTION 107 


To be specific let us take the boy living on a dairy farm; on 
your farm, if you will. From his earliest recollections he has 
heard you talk of cows, why this one was better than another 
and so on. As soon as he is old enough to help with the chores, 
he doubtless helps to take care of the calves and before long he 
will have one singled out that he likes better than the rest. He 
calls that one his and perhaps gives it a little extra feed and 
care. Right there, is your opportunity. Give that calf to him, 
or better still let it be understood that he gets it in return for the 
help he gives you. Then you take notice of the kind of care that 
calf gets. Make it a point to be around once in a while when 
the boy is feeding it and compare his calf with the rest. Is it 
doing as well as it should? Is there any reason to believe that 
that calf will develop into a very good cow? If there is, say so. 
Show that boy that you are interested in what he is doing and 
wherever he has shown good judgment or done his work par- 
ticularly well, compliment him on it. If he stumbles and gets 
discouraged with the work, as he sometimes will, encourage him. 
When he meets with difficulties, help him out. Possibly one of 
the yearlings from last year’s calf crop is coming on particularly 
well or it may be a two-year-old from the previous year. If 
there is such a one, call the boy’s attention to it. He will re- 
member that as a calf that one was no better than his is now 
and the desire to do as well or better than you have done will 
spur him on. 

There is no hard and fast rule that can be followed in this 
work of boy development, nor is it a case that will take care of 
itself. You can’t simply say, “Here, son, is a calf, develop it into 
a cow and you yourself into a dairyman.” You have got to be 
on hand to advise and encourage and sometimes to reprimand. 
When and how to do it is your particular problem and a great 
deal depends on how you solve it. 

After a few months the boy will have developed a heifer 
and you and the calf will have done much toward the develop- 
ment of the boy. He will have learned to be patient and to be 
kind, both virtues well worth cultivating. Moreover, if your 
advice has been good he will have mastered some of the first 
principles of dairy husbandry and of business, and will have 
met and overcome some of the most common difficulties which 


108 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


confront every dairyman. There is still another thing that you 
and this calf should have accomplished or at least should be on 
the high road toward accomplishing. ‘That boy should be learn- 
ing that dairying is a game and that to be a winner, one must 
know the science of the game. Finally, as time goes on and his 
heifer calf becomes a producer, he will or should have an op- 
portunity to enjoy any financial returns that are forthcoming. 

Now there doubtless are several don'ts that might be men- 
tioned at this time, I only wish to speak of one of them. Don’t 
give the boy a calf and expect it back after it has developed into 
a promising young heifer unless you buy it back at a fair price. 
If this work is to be worth anything, it will teach your son bus- 
iness principles, and certainly it would hardly be good business 
to give something away and after someone else has increased 
its value, to expect it back. That is exactly where the trouble 
often comes. A farmer will give his son a pig, a calf, or a colt, 
and the youngster naturally takes great pains to develop his 
stock. Later, some buyer makes a good offer for the animal, 
father sells it, pockets the money, and son is not even consulted. 
No wonder he is not very keen about the farm. His father, 
the farmer, in his mind, has not been on the level with him. If 
you want your son to be a player in the dairy game, play it with 
him, and play it square. . 

For my part, I would like to see this association of the boy 
and his calf put on a business basis at the beginning and carried 
on along the same line. After the youngster has earned the 
calf by helping with some of the chores, let him have it.. Then, 
let him pay for that calf’s feed by continuing to help you. Later, 
when the heifer freshens, don’t take all the milk she produces 
to pay for her feed. ‘That would not be fair to the boy if she is 
a profitable producer. He should milk her, keep a record of her — 
production and know in a general way at least, the amount of 
feed she gets. 

Then turn over to him his share of the monthly creanq 
check and let him pay her feed out of that. As I see it, there 
is no better way to teach a boy business principles and dairying. 
Moreover, it gives him an opportunity to earn at least part of 
his pocket money, thus making him, in a sense, independent. But, 
you ask, can you get a 12 or 13-year-old boy to do all this; will 


FORTY-THIRD ANNUAL CONVENTION 109 


he be interested? Of course he will. Did you ever find a real, 
live, American boy that didn’t want to be a business man, at least 
while he was yet a boy? I did and I'll wager you did. You and 
I aren’t much different from other boys, then or now. Once your 
boy gets a taste of the financial returns he won’t need much en- 
couragement to continue the work. 

Now, I know that there are many who would object to this 
plan of Junior farmer development for one reason or another. 
One man will say, “I have three boys and I’m sure at least one 
of them will make a better engineer than farmer.’ Then by all 
means don’t try to make a farmer of him. Perhaps all three of 
those boys will do better in other lines of work. If so, well and 
good. It would be an injustice to try to force them to be farm- 
ers. But this plan I have suggested would still be serviceable 
because it would teach kindness, business, and self reliance, al] 
elements of success, regardless of the work a man does. More- 
over, if put up in the right light, the plan or a similar one would 
be interesting to the farm boy who never will be a farmer. Let 
me illustrate. 

In the city in which I live, is a boy about ten years old who 
very often comes into the office to see me. This lad has his heart 
set on becoming an engineer. He realizes that to acomplish this, a 
technical education is essential, and already he is planning on it. In 
fact he even goes as far as to discuss which of several schools ° 
he wants to attend. Two or three times I have suggested that 
he become a dairyman, but the subject has absolutely no interest 
to him although his father is prominent in dairy circles. In 
spite of this, however, I am certain that if that boy was so situ- 
ated that he could keep stock, and if he were shown that here 
was an opportunity to earn his college training, or even his pock- 
et money, for he is an ambitious little fellow, he would be inter- 
ested in this work. Now if you could interest him, how much 
easier it would be to interest your son who lives on the farm and 
is acquainted with farm conditions. 

Another objection which some men might raise to a plan 
like this is that it requires too much time and attention from 
them. I grant you that time and attention are required, and 
perhaps some money, but what of that? Is there anything more 
important than a boy or girl? If there is, I have yet to hear of it. 


110 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Now, lest there be some who doubt that boys will respond 
to such a plan as I have suggested I wish to present some proofs 
from the boys themselves. In the course of my work with the 
Junior readers of Hoard’s Dairyman, I get many letters from 
farm boys. Let me read two or three of these from 9, 12 and 
16-year-old boys. It should be understood that these are not 
exceptional letters. They are representative of hundreds that I 
get and were all taken from the same day’s mail. 


> Nhe Zo. 
SQ 4 
SANIVIA 
55 ~ 
TILES 
24s ~ 


FORTY-THIRD ANNUAL CONVENTION 111 


THE DAIRYMEN’S RELATIONS TO QUALITY IN 
BUTTER. 


Carl E. Lee, Assistant Dairy and Food Commissioner, 
Madison, Wis. 


“The various problems that confront the dairymen of Illi- 
nois bearing on the quality of butter are not different from those 
confronting the milk producers of Wisconsin. ‘There is no fixed 
line that divides the dairy industry of the two states. . The cheese 
production of southwestern Wisconsin in its natural development 
extended well into the counties of Jo Daviess and Stephenson. 
The market milk and condensing interests of northern Illinois 
have found a very fertile field in southeastern Wisconsin. 

Dairying in central Illinois has seen rapid progress since 
1905. Prior to that time cream and corn apparently did not 
mix well. In fact, it is to be regretted that the Dairymen’s 
Association did not hold four or five meetings a year. It was 
this association together with the good work of Professor W. J. 
Fraser that introduced the dairy cow to the farmers living in the 
vicinity of Clinton, Springfield, Peoria and Effingham, etc. The 
future development of this county will in a measure be governed 
by whether or not the dairy cow is given the best place in your 
barns. . 

What has made Wisconsin the state that it is today is large- 
ly the kindly feeling that the people of the state have for the 
dairy cow. She came. to the farmers’ rescue in the early 70’s - 
when wheat failed and soil fertility was largely depleted. Since 
that day she has faced northward; little by little her influence 
has been felt, and for some forty years she has been the influ- 
encing factor in uniting the people of the country. The dairy 
cow indirectly has assisted the farmers of northern Wisconsin 
to clear the land. She furnished the ready cash and food for 
the family, thus making it possible to clear more land, and to- 
day the Wisconsin Dairy cow furnishes to the nation one-sixth 
of the creamery butter and three-fifths of the cheese, and enough 


112 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


other dairy products to make the total income exceed the 100 
million mark annually. This product comes from our best farms, 
best homes, and best communities. 


Progress in Other Lines 


The man of the country—whether he is called a dairyman 
or a farmer—has always been ready to follow new and better 
methods when he was convinced that by doing so it would re- 
sult in greater returns, not alone in terms of money but in great- 
er satisfaction or enjoyment. Every year better farm methods 
are followed in order that the decreased cost of crop production 
may reduce the art of maintaining the dairy cow. The horses 
on your farms are not the same as to quality that they were ten 
years ago. The so-called dairy cow of twenty years ago would 
be a stranger in your well-developed herds. The attitude that 
the people of the country take towards education shows that 
there is progress in every line of activity. 

Never before have the dairymen made such a close study 
of their cows as at the present time, not on acocunt of the in- 
creased cost of feed and the greater returns from the factory, 
but because they see that it is worth while and that it “pays.” 
Dairymen realize that every phase of their operation is becoming 
more and more complex. ‘They do not hesitate to call for assist- 
ance from every possible source, in order that their problems 
may be more easily solved. These few illustrations may not re- 
fer directly to the subject to be considered, but they all have an 
indirect bearing on what one must expect when dealing with the 
problems confronting the butter industry of the future. 

The dairyman has kept well in the lead not only in dealing 
with quantity, but he has ever been on the alert to assist in hand- 
ling the problems that might bear a relation to quality. This 
can best be illustrated by what has been accomplished in Wis- 
consin this year under the licensing law. This law placed the 
operators of butter and cheese factories as well as the makers 
under the supervision of the Dairy and Food Commission. Cer- 
tain rules and regulations were formulated as a guide to the men 
in charge of co-operative as well as individually owned factories 
as to what was expected of them by the state and the consumer. 


FORTY-THIRD ANNUAL CONVENTION 113 


All of this, if followed out to a reasonable degree of perfection, 
~would tend to uplift the industry as a whole. It marked a new 
epoch in Wisconsin’s factory industry. A large number of fac- 
tories were owned by farmers; hence the department had to deal 
with the men on the farms and not with the businessmen entirely. 
In nearly every case where the Commission made certain re- 
quests as to improvements that had to be made, they were com- 
plied with, and in a number of cases the dairymen went one step 
better. Hence to-day the factory industry of Wisconsin has just 
passed through one general cleaning, painting and repairing 
period that was greatly needed. 

It also resulted in more sanitary factories in which to man- 
ufacture human food. All this was accomplished in one year by 
the aid of the dairymen in placing the manufactured dairy pro- 
ducts on a higher plane. The members of the Wisconsin Dairy 
and Food Commission are fully convinced that even greater re- 
sults can be accomplished when dealing with factors that bear 
a relation to quality. 


4 | Dairymen Are Fairminded 


The average man that makes his home in the country is 
fairminded. Naturally many of his problems are different from 
those which confront the men of the city, but he is always there 
to do those things that will result in better methods when they 
are pointed out to him from a reasonable viewpoint, and he fully 
understands what is wanted. For nearly twenty years it has 
been my privilege to work with this class of men, and I know 
some of the things that the farmer has to deal with, and how 
the work should be carried out to result in the greatest good 
for all. Observation has taught us that the handling of dairy 
products on the farm has at times not been what it should be, 
mainly because the person in question has had the wrong idea 
of his duty and responsibility or his relation to his neighbor. 
Very often he has been misled, because of the methods followed 
when unfair competition to gain quantity has been practiced by 
the creamery operators. On the other hand, dairymen have not 
been organized in such a manner as to accomplish the object in 
view. The co-operative creameries have a strong hold in your 


114 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 


state. Wisconsin has also a large number of similar institu- 
tions organized for the purpose of manufacturing butter or 
cheese. For years it seemed as if the object in view by some of 
these was quantity at almost any cost, regardless of the effect 
that such methods would have on the future of the industry and 
on the quality of the finished product. ‘Very often the milk or 
-cream producers would offer the excuse that his neighbor was 
careless in handling dairy products; hence nothing was gained 
by doing the work as it should be done. 

A change has taken place. The leading dairymen are co- 
operating with one another, with state and national officials, for 
the betterment of their respective communities. They realize 
that education of all of the patrons is the method to follow for 
the future and that the foundation of good butter is at the farm 
and not at the factory. . 


Consumer Demands Good Butter 


The consumer has always demanded good butter. He may 
not always have been in position to get it from the grocer. When 
the price of butter was lower than it is at the present time, the 
housewife may not have been so critical as she is with existing 
conditions, or when butter passes the forty-cent mark. In other 
words, butter is discussed more at women’s clubs, etc., than it 
was a few years ago. ‘These city women even go so far as to 
inquire as to its origin, how it is handled, how it compares in 
make-up, composition, quality, etc., with substitutes that are so 
strongly advertised by the local grocers. 


Look To the Future 


At this time it may not be necessary to utter a word 9f 
warning to the dairymen that the present situation is one of the 
most critical that we have ever been called upon to battle with, 
The man back on the farm when milking his cows realizes that 
feed is high, but on the other hand, the returns from the factory 
are very good. At the same time he realizes that while he is at 
work other forces or agencies are also busy making plans that 
will later be seriously felt by these.same dairymen. No objec- 


FORTY-THIRD ANNUAL CONVENTION 115 


tion should be raised against the advance that cheese and butter 
have made, because the farmer deserves what he is getting; yet, 
in the long run it would be far better if butter was delivered to 
the consumer at not to exceed forty cents per pound. ‘There 
fore, the dairymen should more than ever consider the cost of 
producing a pound of butterfat. 


During the past two months, certain cities of our state have 
gone through an educational campaign that was a severe one for 
the dairymen. This illustration brings out the point in question, 
and I wish that a committee of representative dairymen could 
have been with me and seen and heard what I saw and heard. 
On entering a large grocery store catering largely to the better 
class of people, I was impressed with a large sign that gave the 
name of a certain brand Of oleomargarine followed by this state- 
ment: “Better than Butter,” one pound 23 cents, 5 pounds 
$1.00. Several smaller signs were seen about the store. One 
could not enter this place without being informed that a certain 
article was being offered for sale. Not a single card was dis- 
played to show that butter was being pushed or even offered for 
sale. In a conversation with two members of the firm, I learned 
that for the month of December they sold approximately 10,000 
pounds of oleomargarine and 2,000 pounds of butter. Each of 
these men was very enthusiastic in proclaiming the merits of the 
one product but had nothing to say about butter, aside from its 
high price. What sold the oleomargarine? The price of butter and 
a well-worked-out system of advertising to sell oleomargarine. 
One of these men said: “Had we carried on a house to house 
campaign, we would have sold a great deal more than we did. 
This is a time when we must educate, and we know that it wilt 
work.” [ left that store with this statement going through my 
mind—“Better than Butter.’ An insult to the dairymen and 
to the dairy industry. Yet after all, the person who will settle 
_the merits of the two articles in question is the consumer. If 
so, it is up to the dairymen to produce nothing but good milk 
and cream and to educate the consumer and the sooner the better. 

If the housewife must be educated as to the value of butter, 
its source and manner of handling, in order that the sale of the 
product may hold its own, such a campaign must speedily ceine. 
Farmers and dairymen realize that the value of their stock in a 


116 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


measure depends upon the demand that exists for the finished 
product—milk, butter, and cheese. 


Farm Is the Place To Begin 


To maintain a high standard of quality in our dairy pro- 
ducts, we must begin at the farm. If the original flavor im- 
parted to milk by a well-fed healthy cow is changed or lowered 
before it reaches the consumer, the dairy industry has suffered, 
in accordance with the extent of the modification that has taken 
place. At this point factors influencing the quality of butter will 
be considered, but what is said with reference to butter is eaual- 
ly applicable to other dairy products. The high standard now 
followed by the leading dairymen shotld represent the lowest 
possible standard that is permissible. ‘They hold that all cews 
shall be in a healthy condition, and at all times be fed on gcod 
wholesome feed. ‘This is not ari unreasonable demand, ever if 
the product of the dairy was not intended as food for man. Ai! 
cows, in order that they may give to the owner fair returns for 
the feed consumed, money invested and labor, should be housed 
in a barn that is reasonably well-lighted and well-ventilated, ard 
of such construction that it offers protection against the chang- 
ing weather. Barn floors should be so constructed and planned 
that it is possible for the cow to keep herself clean, providing’ 
the owner does his part well. These same remarks were made 
before a gathering of farmers, and it brought forth the state4, 


ment: “If the farmers are to do what the dairy laws require, . 


they must be millionaires.”’ Not so,—to operate a clean dairy 
does not require an outlay of additional funds. The man ~ ‘ho 
made the above statement had a sense of pride in the appearance 
of the place where his cows were housed and milked. Later he 
agreed that the consumer demanded that the barns be clean, well- 
ventilated, well-lighted, and free from dust. That the barns 
should be whitewashed at least once a year, because it will add 
to its appearance, increase its value, lighten the dark corners and 
make it more sanitary. That it is desirable to have the dairy 
cattle in a barn by themselves. The odor from the horse stalls, 
filthy calf pens, or hog pens, is objectionable, because they will 
taint the milk when it is drawn. 


} 


FORTY-THIRD ANNUAL CONVENTION 117 


It is not unreasonable to expect that the dairymen should, 
when constructing a new barn or remodeling an old one, see to 
it that the walls are made smooth and that the ceiling is tight. 
The floor and the base of the walls should be constructed of con- 
crete in order that the liquid manure may be removed. ‘The 
cows cannot keep themselves clean if the stall is too long or too 
short or not high enough. Cow stalls should be so constructed 
that the cows will lie with their heads in the manger; otherwise 
they will be compelled to step backward before lying down. A 
large gutter and adjustable stalls that line all the cows up to the 
gutter are important factors in keeping the cows and floor clean. 


In Minnesota and the western states, there is an abundance 
of straw that should be freely used in the cow stalls. It makes 
for clean milk, clean, contented cows, clean floors, and the sav- 
ing of the liquid manure. The manure should be removed from 
the barn daily and the manger kept clean. Cobwebs should be 
swept down and bespattered walls washed. No manure should 
be placed against the barn or where the cows will be compelled 
to wade through it in going to and from the barn. E;ven when 
the cows live out of doors in summer, and are in the barn only 
at milking time, failure to clean the floor and gutter regularly 
will result in foul odors. During the summer months cows 
should not be kept in the barnyard over night. They should 
have a clean place to lie. Daily grooming of cows, when stabled, 
with curry comb and, brush insures cleaner milk and more of it. 
It pays in dollars and cents. 


It Is Not Difficult To Produce Clean Milk and Cream 


Milking must be carefully done. Use a good strainer, be- 
cause it will tell you whether the milk in your pail is clean or 
dirty. Milk will not be clean unless some care is taken to pre- 
vent it from getting dirty. Most dairymen produce clean milk 
and cream, and others can without increasing the cost of produc- 
tion. Milk regularly. The milker’s hands should be dry and he 
should wear clean clothes. It is a good plan to have water and 
a clean towel in the barn so that milkers can keep their hands 
clean. 


118 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Care of Milk and Cream 


Since milk and cream readily absorb odors, every dairy- 
man should provide a suitable place where the milk and cream 
can be stored. In Wisconsin milk or cream which is stale or 
putrid or which has been kept exposed in dirty, foul, or unclean 
places or conditions is condemned by law as. unsanitary. 

When milking has been completed, remove the milk prompt- 
ly from the barn. If milk is sold, place the cans in a tank con- 
taining cold water until they are hauled to the factory or mar- 
ket. Stir the milk at frequent intervals during the first hour, 
then place the cover tightly on each can. Always skim cream 
containing between 20 and 4o per cent of fat if sold for butter- 
making purposes, because the richer cream means greater returns 
from the dairy. High testing cream keeps sweet longer than 
low testing cream, besides leaving more skimmilk for the calves 
and pigs, less cream to care for and haul to the factory. Too 
many dairymen in Wisconsin are producing cream containing 
less than 25 per cent of butterfat. This results in an enormous 
loss each year. 


The Milk House 


A well-built milk house is essential on every farm where 
milk and cream is produced, and it should not be connected with 
the barn: In other words, there should be no direct connection 
between the barn and the milk house. ‘The floor of the milk 
house should be of concrete construction, smooth, and provided 
with a trapped drain or outlet for surplus water. Where cream 
only is produced, the milk house should be large enough to pro- 
vide room for the separator, and a tank of cold water in which 
to store the cream until it is delivered. Some means should be 
provided for heating water, also draining racks. Oil stoves, gas- 
oline engines or foul-smelling utensils must not be placed in the 
milk house, because milk is readily tainted by the odors given 
off. Regardless of the season of the year, milk should be‘kept 
in cold water. The kitchen or the cellar will not as a rule an- 
swer the purpose. 


FORTY-THIRD ANNUAL CONVENTION 119 


Utensils Must Be Cleaned Promptly 


It is not difficult to maintain the separator and all dairy 
utensils in a clean condition, providing the work is _ properly 
done. Dairymen should remember that milk and cream are val- 
uable products from the farms; hence reasonable care and judg- 
ment should be exercised in their care. In washing the separa- 
tor bowl and other utensils, it is a good plan to first rinse ail 
parts with clean cold water, then with a brush wash thoroughly 
in hot water to which a little washing powder has been added. 
Then rinse with boiling water and allow each part to dry. 


The Final Word 

_ The future success of the dairy industry will in a large 
measure depend upon the quality of the milk and cream deliv- 
ered. No method has yet been discovered by which cream or 
milk can be so treated as to deceive the consumer. In fact, the 
consumer has a right to know whether the article is pure and 
has not passed through a process of treatment to change as an 
attempt to correct a defect, due to the carelessness on the part 
of someone handling the article from the time that it was drawn 
from the cow and until it reaches the consumer’s table. Good 
butter will stand on its own merit, and it can be produced in 
every factory of the nation providing in its managément the 
same amount of care is exercised to control quality as is now 
being put forth to increase the output. 

Dairymen, exercise greater care in the handling of the most 
valuable product that leaves your farm. See to it that the fac- 
tories are well-managed and placed in charge of well-trained, 
experienced men, and pay them such salaries as will attract the 
most skilled men of the country. The idea should not prevail 
. that a boy can leave the farm andl in six months become a butter- 
maker. High standards never fail.” 


120 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


PROPER EQUIPMENT FOR PROFITABLE DAIRY 
FARMING. 


Hugh G. VanPelt, Editor Kimball’s Dairy Farmer. 


“T have been here since yesterday afternoon and I have 
heard much about dairying. ‘The man who spoke first after I 
reached here gave a part of the speech which I had prepared, and 
those who have spoken since have just about given all of it. 
(Laughter). 

The subject assigned to me is “Proper Equipment for Pro- 
fitable Dairy Farming.’ Your secretary has kindly said to me 
that he would be very glad if I would talk to you about the 
fundamental principles of dairying, about the man who milks 
cows on the farm and who desires to do better and anticipates 
that he will build up his herd and farm, so no doubt some of 
the things that I shall say will not interest you who have built 
up your herds to the point where they are really profitable. 

I realize that going into dairying, or the building up of a 
profitable dairy farm represents difficulties, and the same sort 
of problems as the building up of any other profitable business. 
Any man is fortunate indeed if he goes into a business as a 
young man and by the time he reaches the age of gray hair, finds 
he has made a real success of his business so that he can retire. 
This applies to all walks of life. 

Now, there are certain fundamental rules and principles 
in any line of business that must be followed if we are to make 
a success of that business. ‘There is no business but what de- 
mands study. There are certain fixed rules and principles which 
if learned, observed and followed will result in the kind of bus- 
iness we desire to build and of which we may be proud. I think 
there is no line of business on earth to which this statement ap- 
plies more completely than it does to farming, and especially 
dairy farming. 

Now I know that all over the state of Iowa, largely over 
the state of Minnesota, all over Illinois and Indiana and other 


FORTY-THIRD ANNUAL CONVENTION 121 


states—we will have to leave Wisconsin out of the considera- 
tion this afternoon, because they have gotten past us—(laugh- 
ter )—-we find that there are men striving to get into the dairy 
business because they realize that the cow is the most economical 
producer of food for mankind. It returns to the farm in addi- 
tion to direct profits, the richness and fertility which we are com- 
pelled to preserve if our farms are going to remain as they are. 
We realize that we must begin encouraging dairying on our 
farms. Naturally we have fallen heir to a number of cows that 
we cannot consider profitable, especially under present condi- 
tions where farmland is high, labor expensive and feeds at a 
high price. At the present time we have 22 millions of cows 
in the United States. We have fallen heir to these, a large per- 
centage of which have been used in the past for beef production. 


Statistics show us that one-third of them are profitable, pay 
for their keep, and the other two-thirds are a loss. I say to you, 
however, that if the two-thirds were stricken from the United 
States it would be a calamity. ‘Then the first step towards pro- 
fitable dairying is a good sire. There is not a man within the 
hearing of my voice so poverty stricken in this great, rich, fertile 
Vermillion county who dares acmit to his neighbor that he can- 
not afford to buy a purebred sire, and if he does make such an 
assertion, I would say to him that it is absolutely worthless and 
useless for him to make the attempt to build a profitable dairy 
herd—he had better go ahead with some other kind of agricul- 
ture and: if he fails he will have to do as thousands of others 
have done, go to the city and take ahold of the shovel. It is ab- 
solute folly for us to attempt to progress if we set ourselves up 
against the use of purebred dairy sires, if we expect to produce 
dairy producers profitably and economically. Take this one fact 
home with you. Don’t you realize that all the improved live 
stock that we have to-day, whether hogs, horses, sheep or cattle 
have been built up to their great state of perfection from the 
wild hogs, horses, sheep and cattle, largely upon the one great 
law of breeding which says: “Like begets like or the likeness of 
an ancestor,” I have often said that it would be possible to double 
the production in one generation. If I could only impress upon 
your mind this afternoon that ‘Like begets like or the likeness 
of an ancestor” so that every time you look at the common sort 


122 : ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


of a sire you are using you will feel that he should be replaced 
with a good sire, one whose ancestors were milk producers, I 
would feel that I had accomplished a great deal. You could 
absolutely change in one generation and place your herd on the 
profit side of the ledger by the use of a real dairy sire. 


The greatest improvement I ever saw in cows was after 
I went down to Arkansas in 1907, went out-in the hills and se- 
lected cows with absolutely no pure blood in them, got them 
home, gave them good feed, bred them to purebred sires. The 
official records show today that the descendants of these cows 
are producing twice as much butterfat as the average cow in 
‘the United States is producing. ‘This demonstrates clearly what 
you can do by the use of a good sire. 


The man who uses poor purebred or scrub sires gradually 
breeds downward. I did not mean to dwell on this when I 
started to talk to you about the Proper Equipment for Profitable 
Dairy Farming, but I do say that the beginning of the equip- 
ment for such a dairy farm that is to return profit, is a good sire. 
I speak of that first because we are surrounded with cows that’ 
need breeding up. Fifty per cent of the cows that are not mak- 
ing a profit fail because they are not bred properly and the other 
fifty per cent fail because they are not fed properly and are not 
properly cared for, so when we have looked after the selection 
of the dairy sire, and breeding up the cattle, the other equipment 
should be so arranged that the cows will be better cared for and 
better fed. Professor Lee has given you a really vital sugges- 
tion, that ics— LOOK TO YOUR BARNS! I agree absolutely 
with what he has said, because in traveling so much I naturally 
see the barns out over the country and the thing that has seemed 
to stand out above all other things regarding these barns is that 
although they may be large and show the prosperity of the © 
farmer, nevertheless you very seldom see more than one window 
in a .barn, and I have often wondered why they put that in. 
(Laughter). I once asked a fellow that question and he said 
he did not’ want to have to carry a lantern around all day. 
(Laughter). When the first man built his barn he evidently 
did so without any plans, his neighbor went over and saw it and 
built one just like it. When you built yours, didn’t you do the 
same thing? When we build barns without windows, we actu- 


FORTY-THIRD ANNUAL CONVENTION 123 


ally shut out the sunshine and fresh air; we actually are stabling 
our cows in barns that are dark, damp and poorly ventilated and 
we therefore subject our cattle to the germs which thrive under 
these very conditions and then wonder why our cows become 
diseased. We have never stopped to realize that it is just as 
necessary for the cow to have fresh air and sunshine, oxygen, as 
for her to have feed. If you do not give her Onyer to purify 
her blood, don’t expect her to produce. 

When you go home, look at your barn. If you are shutting 
out this fresh air and sunshine that costs you absolutely nothing, 
just hunt up your saw and make windows and let the fresh air 
in; then if you don’t put in window lights, put muslin over these 
openings and let the foul air out and the fresh air in. | have 
been in barns where there was so little oxygen a lantern would 
not remain lighted. Cows kept under such conditions will not 
get along, they will become tubercular and have other diseases. 
They will fail to produce either largely or profitably. 

Take a lesson from nature. She does things the best and 
worst of anyone. In May and June she tries her best to treat the 
cows properly and the result is the cows give better and more 
milk in May and June than at any other time of the year. Watch 
then and you will find that there are just five reasons for this 
fact: _First—The cows are out in the fresh air, have all the — 
fresh, pure air they can possibly breathe and the sunshine inakes 
them warm. T/urdly, the air is not too warm nor too cool. In- 
sects are not present. ‘The cow must be comfortable to do her 
best. The fourth reason is that the chilly waters of the brook 
have been warmed by the sunshine, and lastly, the cow eats all 
she possibly can, and then eats more if she can. I believe that is 
nature’s lesson and if you would go home and do for yourself 
that which she has shown you and care for your animals the way 
she does in May and June, I know that you can increase the pro- 
duction of your cows wonderfully. 

Relative to cold water, you know that the temperature of a 
cow is 98 degrees to 100 degrees and you also know that if that 
temperature is lowered 4 degrees by the drinking of ice water it 
takes just that much of the cow’s body heat to warm it up after 
it is taken into the body, so you can easily see the need of warm- 
ing the water the cow drinks. 


124 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


In your equipment you must strive to provide feed fur your 
cows such as nature supplies them in May and June. You can 
do that by the use of the silo that furnishes you the green and 
succulent material throughout the winter months just as grass 
does in the most favorable months. Of course, it is a foregone 
conclusion that no man can produce a suitable winter ration with- 
out silos; he must have a silo in order to feed his cows profitably. 
We are rapidly coming to the point where we are going to real- 
ize that when the grass dries and insects become pesky, the sum- 
mer silo is just as necessary as the winter silo. We have found 
it easier to care for the cows without a silo in the winter time 
than it is in the summer time. A little summer silo, probably 
one-half as large as the winter silo, properly filled, and the con- 
tents judiciously fed in the summer when the grass becomes 
scarce and dry, will insure continued, large, persistent, profitable 
milk production. .The summer silo is part of the dairy farm 
equipment. 

After we have our silos, let us look to our fields. All dairy- 
men should grow clover, alfalfa hay, or other legumes. Until 
we learn how to raise alfalfa hay let us raise elover hay, soy beans 
and cowpeas, for if we have plentv of clover hay, alfalfa hay 
and cowpea hay or soybean hay we will find that we have a very 
excellent foundation for dairy rations. We will find that if we 
give the cow all she desires of these, we are giving her a well 
balanced ration. If she is not giving over from 10 to 75 pounds of 
milk we are giving her all that she needs to keep her in good 
condition and to produce 10 to 15 pounds of milk. When we 
advance in dairying we will not be satisfied with 10 to 20 pounds 
of milk daily per cow, we will want more, so we will go ahead 
and do like nature does in May and June, we will give our cows 
an abundance of feed and surround her with comfortable con- 
ditions. We will then realize that about 60 percent of all the 
cow can eat is used for maintaining her body and not for giving 
anything back to produce milk, so we will start giving them an 
abundance of feed. We realize that a cow is not a mysterious 
being. Some people believe that cows have some mysterious 
power that no other animals have. A cow is not a mysterious 
being, she never made a pound of milk out of anything else but 
from the feed that she consumed. Although the balanced ra- 


FORTY-THIRD ANNUAL CONVENTION 125 


tion is a good idea it will never take the place of the abundant 
ration. 

An essential part of the equipment on every successful dairy 
farm is a sprayer. Men who grow fruit must spray their fruit 
trees once or twice a year. If we have adopted on our farms 
one phase superior to all equipment, it is the sprayer. Once a 
day a man will take a barrel sprayer and spray the floors, walls, 
gutters and the hind parts of cows. ‘This, in addition to the 
sunshine and light admitted by windows and fresh air brought 
in through ventilators eliminates all fear of disease. 

I have heard intelligent men say they preferred certain 
breeds of cows because they were large and therefore healthy. 
If only big fellows were healthy, some of you big fat fellows 
would live forever and I would have been dead long ago. 
(Laughter). If you will keep your animals clean and your 
barns free from germs, there would be little trouble from dis- 
eases. The thing to do is to keep the germs of diseases out of 
your barn and I am of the opinion that the sprayer and the dis- 
infecting solution are very essential parts of jae equipment for 
that purpose. 

There is only one way to know how tick you should feed; 
any cow will tell you what kind of feed she wants and how Sees As 
if you understand her language. 

We set or scales is a very important part of .dairv farm 
equipment. If we have not the time to attend to our business, 
we cannot expect to make a profit out of the dairy business. 

The equipment that makes it possible to tell when and how 
much to feed when properly used is merely necessary business 
equipment. If you will start weighing your cow’s ration each 
day, you will never quit. When corn and oats and other grain 
feedstuffs are costing you two cents a pound you cannot expect - 
to waste them like you did in the past, and make a profit in the 
dairy business. We do not overfeed our cows for the purpose 
of wasting grains, or underfeed them for the purpose of being 
stingy, we do it because we have never stopped to think that we 
are so doing. I absolutely could not answer the question as to 
how much feed your cows ought to have or what kind, except in 
terms of pounds, and I don’t know of anybody else that could. 
All grain fed and milk returned should be weighed.”  (Ap- 
plause. ) 


126 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


COW TEST ASSOCIATIONS. 


W. A. McKerrow, University Farm, St. Paul, Minn. 


ee ee 


“We have just listened to the splendid address of Professor 
Lee, lauding the great state of Wisconsin as a leader in dairy 
progress. We all appreciate what Wisconsin has and is doing, 
but our friends must remember there are other states that are 
making progress with equal rapidity, but are not quite as old in 
dairy work. 

Minnesota is noted for “quality” butter from her 650 co- 
operative creameries. ‘To vindicate the superior quality of our 
butter, in the last fifteen National Butter Scoring Contests thir- 
teen sweepstake awards have been given to Minnesota butter- 
makers. (Applause. ) 

More efficient machines with which to manufacture the raw 
materials, (such asegrain and forage crops) are what I wish te 
deal with today. 

Such great cows as Pietertie Maid Ormsby, and Duchess 
Skylard Ormsby which stand as superior butter producing cows 
of all the world, are Minnesota products. We also have in tne 
North Star State other cows that have broken over fifteen 
world’s records during the last two years. I do not say this in 
a boastful way, but simply to show that we have constructive 
breeders that are accomplishing wonderful results by thorough, 
practical methods of herd improvement. On the otner hand, we 
are milking 1,250,000 cows that do not average over 160 po‘inds 
butterfat per year. The rapid advances in the values of farm 
property, the increase in the cost of labor, high taxes, togetier 
with the high cost of living, make it important to establish bet- 
ter methods of dairy production. 

One of the channels through which this developrnent can be 
brought about most rapidly and economically, is through the use 
of the cow testing association. We are very grateful to the 
Danish people in starting the improvement originating with 
twelve farmers who each agreed to spend one month on his 


FORTY-THIRD ANNUAL CONVENTION 127 


neighbor’s farms, keeping the records of their cows, including 
butterfat, and milk production, the cost of feeds, together with 
studying the needs of the particular farm in general dairy herd 
improvement. After this beginning these same farmers deciced 
it would be much better to employ an agent to visit, not twelve, 
lut 26 farms each month and keep their records. 

From this small beginning the work has developed and 
Denmark has over 600 cow testing associations. In 1906 Helmar 
Rabild, at that time a buttermaker in Michigan, organized the 
first association in America. From this nucleus there have been 
over 350 associations organized. Wisconsin leads in number with 
about 60, Minnesota runs third with 28. 

In order to discuss the value of cow testing association work, 
it will be necessary to show the improvement made in certain 
communities and in herds in cow testing associations. In the 
winter of 1910-11, the Pioneer Cow Testing Association was or- 
ganized at Albert Lea. The farmers took to the work rather 
reluctantly and it was very difficult to complete the organization 
with 350 cows. A little later after the tester had made his first 
round, the number was increased to 455 cows, with an average 
production of 189 pounds butterfat per cow per year, and a total 
profit of $27.26 above the cost of feed. After a continuous 
period of testing, in 1916 there were nearly 700 cows with an 
average butterfat production of 274.8 pounds butterfat, with a 
total profit above the cost of feed, of $63.17 per cow, or an in- 
crease of butterfat in five years of over 85 pounds butterfat per 
year, and an increase in total profit above feed of $35.41. It 
might be stated this increase in profit above feed is almost equal 
to the total income of the average cow in the state of Minnesota. 

In bringing out some of the most valuable factors in the 
cow testing association, let us consider first the better methcds 
of feeding brought about by having definite knowledge of the 
production of each individual cow from month to month. What 
would you think of a manufacturer who would invest several 
thousand dollars in a manufacturing plant, equipping it with 
modern machinery and employing a full quota of men, and then 
only furnish raw material enough to run it at 50% of its ca- 
pacity? Such a man could not continue in business any length 
of time on account of the excessive overhead expenses by not 


128 ILLINOIS STATH DAIRYMEN’S ASSOCIATION 


making use of all the machinery and equipment at his co1amand. 
On 75% of the farms we find the farmer has his plant equipped 
with milk cows, his labor is utilized in caring for these cows 365 
days during the year, and at the same time he is not putting his 
cows to full capacity or, in fact, in most cases only giving them 
enough raw material to keep their blood circulating, maintaining 
their body tissue, and perhaps enough to supply energy to be 
burnt up by their necessary exercise, but not enough of this feed 
to supply the required material to produce the maximum amount 
of milk and butterfat. 

By daily weights brought about through the efforts of 
the cow testing association, the man is able to know what the 
maximum amount of feed is in watching his milk sheet. We 
have an incident very illustrative of the results of feeds where 
two brothers were feeding grade dairy cows of practically equal 
capacity. One started with the idea of feeding according to pro- 
duction. The first month the majority of the cows freshened, 
and gave an average butterfat production of about 35 pounds. 
The second month they averaged about 33 pounds butterfat per 
cow, and the third month showed only a slight decrease in pro- 
duction. ‘The other herd was not fed according to the amount 
of product they were producing, but fed about one to two pounds 
of grain per day. These cows averaged about 35 pounds but- 
terfat the first month, the second they had dropped to about 30, 
and the third month the decrease was still greater, dropping to 
about 25 pounds butterfat. At this time the feeder of this herd 
was somewhat alarmed on comparing his records with his broth- 
er’s, and decided to take the information as it was given by the 
tester and commenced to feed according to production. His 
cows were then fed to hold their production equal to the previ- 
ous month. It was very evident that his herd of cows were 
anxious to produce more butterfat and milk, if they only had 
been receiving the raw material from which to manufacture the 
product. This condition no doubt, exists in the majority of 
herds where weighing and testing is not done. The influence of 
the tester as he goes from farm to farm, figuring out balanced 
rations which are most adaptable to the economical production 
of milk and butterfat, is an exceedingly important feature. We 
have found many herds that have increased from 30 to 40 pounds 


FORTY-THIRD ANNUAL CONVENTION 129 


butterfat per cow just on account of feeding better rations, at an 
increased cost of from $2 to $4. 

Better care of cows where more interest in the herd has been 
developed has been very apparent. Do your cows get water 
with the chill taken from it? The cow’s temperature ranges 
from 99 to 102 degrees. It becomes necessary for her to warm 
the water if it is at freezing point to the temperature of her body. 
Does this not take fuel? We believe water can be heated more 
economically by the use of wood, coal or corn cobs than by feed- 
ing grains that are worth 2c per pound. Does your cow drink 
as much water with ice floating in the tank as when the tempera- 
ture is about 45 to 55 degrees Fahrenheit? Milk contains about 
85% water. Doubtless weighing the milk will bring out this 
point very forcibly to you. Perhaps your barn has been cold 
this winter. Do you stop and realize that the cow that is pro- 
ducing 8,000 to 10,000 pounds of milk per year is working under 
heavy pressure and she must be kept comfortable if we expect 
her to continue this work. Better barns have been brought into 
the communities where the cow testing associations are in pro- 
egress. 

Does it pay to use bred-for-production sires? We have de- 
veloped animals that are adapted for different purposes. The 
draft horse is used to transport great loads in the city streets at 
slow speed. The trotting horse has been developed for great 
speed, but cannot be used for the transportation of heavy loads. 
The Scotch Collie dog, on account of its breeding and natural 
adaptability to the livestock farms, has a natural aptitude for the 
herding of sheep, driving of cattle, yet the huntsman would not 
consider the selection of a Scotch Collie dog to go out and trail 
the wolf or fox. He would take a wolf or fox hound that was 
bred for generations for that particular purpose. The breeder 
of cattle, if he has studied the business, would not select the beef 
cow for economical milk production, or the dairy cow for beef 
production. So we find in cow testing associations that the cow 
with dairy bred blood in her veins is a much more profitable ani- 
mal on the average farm. In the following chart I have figured 
the data in several associations. Each letter designates certain 
associations which contain 350:to 500 cows. “Grade” desig- 
nates a dairy bred animal, containing perhaps an average of four 


130 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


crosses of dairy breeding on common stock. In every instance 
you will find the dairy bred cow returns more profit than the 
cow without dairy breeding. 


VALUE OF DAIRY BLOOD—Or the use of Pure Bred 
Sires—shown in a comparison of Grade and Common cows in 
eight associations: 


Association 

Kind Lbs. Milk Lbs. Fat Feed Profit — 
A—Grade .......... 7046 269 $36.10 $45.56 

Common) 70.0. 4070 189 27.98 2727 

2376 80 $ 8.12 $18.29 

B—Grade ......... 73.45 281 $35-67 $51.70 

Comamion Sii0h17. 5061 214 28.23 36.41 

2284 67 $ 7.44 $15.29 

C—Grade ........ 6327 253 $32.33 $55.68 

Common {0003 5819 209 26.73 42.30 

508 44 $ 5.60 + $13.38 

D—Grade ........ 6181 224 $35.28 $44.33 

Commons 237% 4312 166 26.93 32101 

1869 58 $ 8.35 $12.22 

HeSGrade! (5 G7 5652 190 $26.15 $40.82 

Conmmion 2 Js 4748 150 22.75 28.76 

904 40 $ 3.39 $12.06 

F—Grade ........ 6340 250 $38.42 $51.86 

Common toy 1: 4921 205 30.47 42.38 


1419 45 $ 7.95 $ 9.48 


FORTY-THIRD ANNUAL CONVENTION 


131 


G—Grade ........ 5594 208 $27.15 $44.03 
Common ..... 4099 186 —$28.43 $36.77 

895 22 —$ 1.28 $i 7:26 

H—Grade .. 5991 216 $32.28 $38.04 
Common... .. 5005 196 25.90 37.60 
986 20 $ 6.50 $ 1.04 

Average Grade.... 6362 237 $35.56 $47.25 
Common... 4875 IQI 27.44 32.33 

1487 46 Sc Sie $14.92 


It is noted by studying these different communities that 
where the dairy sire has been used for a longer period of time, 
the profit is much greater for the grade cow. 

At least one-third of the cows milked in the United States 
could not be made profitable even though they were receiving 
better care and feed. These cows should be eliminated. There 
is no other way to determine what they are capable of doing ex- 
cept by testing. 

In Freeborn County we find one example of what may be 
done by the way of eliminating poor producing cows. The fol- 
lowing chart shows the first year’s work of one herd in the 
Pioneer Testing Association. In 1911 the average cow came 
within $1.97 of paying for her feed, not returning one cent for 
labor. Do you work 365 days without being paid for it, or do 
you know that every cow is returning you a profit over labor? 


Herd Improvement Brought About by Testing Herd “M” 


| Pounds Pounds Gross ‘Total 
Herd Average Milk B.Fat Receipts Feed Profit 
Bee hE= TO 56 a2). 4+. 4985 227.6 $86.17 $40.42 $45.75 
Herd Average loss 
TORO UG og. cias'.).. 2958 salt: 25,001) 7391031) 418-07 
Improvement ........ 202700 EGO) B65.000/' $s 7.39 o Page 


132 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Highest Cow in 

IO1i in this herd ... 4176 1509.2 ~$43.20. $3aimaiiant 3.07 
Poorest Cow in 

Ig15—same herd ... 3299 152.8 $56.00 $34.15 $21.85 


In 1911 the average cow in this herd showed a 
loss of $1.97 at the end of the year. 

In 1915-16 the average cow showed a profit of 
$45.75. 

The average cow in 1915 produced more profit 
than the twenty best cows produced in IgIt. 


This man used his herd records, eliminated a number of his 
poorest cows, bought in about twenty percent new cows, and 
continued to improve, with the result that in 1916 the average 
cow was returning a profit of $45.75 above the cost of feed. ~ 

Cow testing association records established a value on all 
cows. It is impossible to determine the production of a cow by 
her appearance, but her record is taken as authentic by the 
owner. Recently a dealer of Holstein cattle at Northfield made 
the remark that his customers were usually willing to pay $15 
to $25 per head more for grade cows which had records in cow 
testing associations, even if they were not high. It proved to 
them that the animal was not a failure as a producer. Would 
you go into a hardware store and buy a cream separator without 
paying any attention to the guaranteed capacity of that machine? 
You always take the capacity as given by the manufacturer to 
be 700 or 1,000 pounds of milk per hour. The same thing is true 
in selecting cows, therefore, it is estimated by many of our patrons 
in cow testing associations that the value of their herds have 
been increased at least 25 percent in selling value on account of 
having yearly records. Not long ago a member of the Fergus 
Falls Association sold a grade Holstein cow for $225, after 
finishing a record of about 500 pounds butterfat. The year pre- 
vious this same cow was offered for sale for $125. 

The members of the Sitchfield-Dassel Association offered a 
carload of cows for sale not long ago. Their records in the 
testing association were quite good. In less than ten -lays these . 
cows were purchased by men who stated they were willing to 


| 
| 
i 
| 
\ 


FORTY-THIRD ANNUAL CONVENTION 133 


give $25 per head more for cows with good testing association 
records in preference to others that looked equally as good but 
had no records. The same association sold a carload of grade 
heifers at an increase of $10 per head on account of their dams 
having records in the association. 

There are some other factors which have been brought out 
through our cow testing association records. Platform speak- 
ers and dairy lecturers tell us the fall freshening cow is the most 
profitable. I have been interested in going over our cow testing 
association records and have gathered the following results, 
which shows the net profit on cows freshening in the fall is 
$10.86 per cow per year more than the spring freshening cows. 


Comparison of Fall and Spring Freshening. 
(Average of 8 Associations) 


=> 
ao Bee er er eee eres eons es 
os s = A a ~y oO On Oc 
/Bo nO a ry hy & aS Sh = =p 
=a a . +o Pb . 
09 : : 

Fall ...... 758 5657 243.3 35-4 $86.13 $35.94 $50.19 


eee Oe 6736) 106.5) 34.1 “67:01 27.68. 5 °39.33 


Prrerettce: sc. 521 46.8 — L.3 $1012 “'S"S.206 *H10.66 


If we were to add te this the difference in labor costs, we 
would find a still greater margin. The labor that can be utilized 
in the winter months milking cows, can be used to much better 
advantage in the summertime in the harvest and hay fields, when 
the cows are dry. 

Twenty-five percent of the cream separators in our state 
are wasting an excess of butterfat. This is due to many causes, 
the greatest of which is not turning the machine up to the recam- 
mended speed. Sometimes the milk is allowed to stand and 
gets too cold for efficient skimming. There are other numerous 
causes, such as a wobbly bowl, worn gears, etc. The tester tests 
the skimmed milk and then investigates the trouble, if it is found. 
Some farmers will tell you that they don’t care hecause the hogs 
and calves get the butterfat. Can you afford to feed butteriat 


134 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


when it is worth $1,000 per ton, or would you rather substitute 
other feeds that can be purchased at $40 to $60 per ton? Our 
testers have increased the efficiency of the machines so less than 
2 per cent of the patrons are having losses through their skim- 
milk. | 

Cow testing associations where 26 and 30 members are 
working together in organizations usually arrange to purchase 
their feed co-operatively. In many cases the Minnesota associa- 
tions last year purchased feed during the months of June and 
July and have saved from 60 to go per cent by so doing. Of 
course, you may say they can do that anyhow. We must have 
some organization and usually some individual to call our atten- 
tion to these important factors in more economical dairying. The 
tester is the agent that helps us do them. In the following chart 
we are giving the results of a few herds in the Pioneer Cow Test- 
ing Association, which shows steady improvement. 


Five Years Work of Individual Herds. Pioneer C. T. A. 
Bet ec gy. #2. | 
= o : 
BrenBOLI Wixerts. o22 9390 311 §$ 90.38 $16.72 $38.06 $52.31 
ek be eae em a 99042. 334.90 120.32 16.02 .27.02.0@aue 
BODES Agu Sh as 10357 320.1. £21.53. 16.9% 26.2enueee 
IQI4 ....... 11948 399.8 145.34 25-43 47.36 97.97 
IQI5-16 .....11365 383.5 140.50 25.77 48.58 IO1.40 
Improvement 
in 5 years... 1975 72.5 59.12 9/05) [pe 
| 2225 5, PEON 7888 302 §$ 88.17 $16.13 $34.98 $53.19 
RN Pie 7816 300.5 106.64 10.11 | 45.10 meee 
ihe Se ore 8133 302.3 113.82 22.57 Alo ame 
PO Mie 9742 347.8 129.02 25.06 48.09 80.92 
IQI5-16 ...-10601 383.5 145.06 3227 (S95pQ ee 
Improvement 
in 5. years ..,. 2803. 81.5 57.70 .10,14 | i 
C—HIQII vss nee » 6258 275 §$ 79.86 $13.58 $33.65 $46.20 
IOIZ ...a.0. SIOL 358.7 120.08 15.74 30 
Le) ye ERR 7056 319.0 120.37 16.90 30,00 sume 
IQIA .-.00-s, 7744 371.5, 1234:00 . 22.76 “47 
1915-16 ..... 8164 397.9 155.24 25.00 52gemeeee 
Improvement : 


satice sui peale Une aueaen ted mains Le a pe rQ ee = Go ste ge AO 


FORTY-THIRD ANNUAL CONVENTION 135 


f 


WEDNESDAY, JANUARY 31, 1917, 6:30 P. M. 


A very delightful banquet was held at the Elks’ Building in 
Danville, in honor of the Illinois State Dairymen’s Convention. 
Covers were laid for 200, and this meeting was presided over by 


W. W. Marple, as Toastmaster 


iz 


Several selections from the “Danville Harmony” Quartette 


were rendered and appreciated. 


Mr. Marple: 


“Tadies and Gentlemen: JI am sure that you will all agree 
with me that this has been a wonderful occasion. J am not un- 
mindful of the honor conferred on me in asking me to act tonight 
in the capacity of your toastmaster, and I am free to confess that 
aside from the privilege of associating with friends that are dear 
to me, the honor that has been conferred is about all there is to 
this. I am like the man that was riding on a rail—I helieve if it 
was not for that honor I would rather walk. (Laughter). The 
fact of the matter is that when I go to figure and calculate upon 
the honor that has been conferred on me on this occasion and the 
cost, I am inclined to.come to the conclusion the little girl did 
who was sick and had to be sent to the hospital for an operation, 
and when she went her mother promised her the life-long desire 
of the little girl, that she should have a cat, or a kitten, if she 
would bear up bravely and take the anesthetic without crying. 
This the little girl did and when coming out from under the in- 
fluence of the anesthetic her lips were seen to move and the nurse 
put her ear down to her mouth to catch the words the little girl 
was saying, and she heard the little girl say, “That’s a bum way 
to get a ccat.” (Laughter. ) 

I feel also on this particular occasion, in view of the fact that 
it is not the first offence on the part of the Secretary of this Asso- 
ciation that I have had this honor conferred on me, but in fact 
several times before, I hesitated upon the same ground as the 
man that was asked to be pallbearer on the occasion of the death 


136 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


of a man’s fourth wife. He had been pallbearer on each of the 
occasions of the burial of the three previous wives of his neigh- 
bor and he had been asked to again act as pallbearer on this oc- 
casion which was the fourth. He told his wife about it and he 
seemed to hesitate. She said: “John, aren’t you going to go?” 
“Yes, I reckon so, but I hate to be accepting these favors all the 
time without having a chance to return them.” (Roars of Laugh- 
ter.) 

I come to you, ladies ané gentlemen, without any prepara- 
tion. I have just returned from a three weeks’ vacation that was 
necessary, and although I have known it for some time that 1 was 
to act in this capacity, I did not think it was necessary to burden 
myself with documents so I am here without any preparation and 
just like the darky that was tried for felony. The judge asked 
him if he had somebody to defend him and the darky responded: 
“No, sir; I am just going to throw myself on the ignorance of 
the Court.” (Laughter. ) 

Now, in the preparation of the program for tonight there 
had to be some changes made and there was a good deal of think- 
ing and some controversy between the Secretary and me as to 
how this program was to be carried out inasmuch as the governor 
is not to be here, and in arranging this program the fact of the 
matter is that I] was made to feel like the woman who had sud- 
denly become wealthy, and she was asked at the Automobile 
Show that is now going on, by one of the solicitors if she had de- 
cided this year on what style of a car she was going to have? “I 
have not,” replied the lady, “but possibly you can give me some 
assistance. I have not decided whether I will purchase a gaso- 
line or a limousine car. Pray tell me, does limousine smell as 
bad as gasoline?” (Laughter. ) 

I would like the privilege of reading a telegram received 
from the Governor about an hour ago: 


“To the Illinois State Dairymen’s Association, 
In Convention Assembled, 
: Danville, Illinois, January 31st, 1917. 
I wish it were possible for me to attend the 
Dairymen’s meeting. However, my time is so 
fully occupied with the proposed consolidation of 


FORTY-THIRD ANNUAL CONVENTION 137 


state agencies that I cannot get away from Spring- 
field. I think that I can best serve the dairymen 
and dairy interests of the state by devoting all of 
my efforts to a re-organization of the state gov- 
ernment with a real department of Agriculture 
than in any other way at the present time. I trust 
your meeting may be a great success. 


Frank O. Lowden.” 


A gentleman traveling through the south was asked after 
he got back, what kind of a flower the Virginia creeper was, and 
he said it is not a flower it is a railroad. (Laughter). I want to 
say to you that if there is anything by the name of Illinois creep- 
ers, it does not apply to the Chamber of Commerce of Danville; 
they have certainly made elaborate preparation for this meeting 
and the success of it is largely due to this effort that they have 
made and this wonderful entertainment that they have provided 
for us. (Applause. ) 

Now, gentlemen, I don’t want to embarrass any of you, 
there are only 40 or 45 of you to be called upon to make speeches. 
It is fair to say that these gentlemen have had no notice what- 
ever, but I want to say to you that you are exactly in the posi- 
tion of the man that went to a dance and met with a misfortune 
just before he entered the house with his wife. He stumbled on 
something and fell down and tore his pants and he was in a ter- 
rible predicament and the only thing to do was to go inside to 
mend them. When they got inside it was found necessary to 
take them off in order to mend them properly. After he had re- 
moved them his wife shoved him in what she thought was a 
closet. Later some other ladies came into the dressing room and 
while they were there he knocked and wanted to get out of there. 
She said, “You can’t come out here, there are some ladies here.”’ 
“T don’t care who is there,”’ he responded, “I’m in the ballroom.” 
(Roars of laughter). So you gentlemen that I am going to call 
on are in the ballroom and [ take pleasure in introducing to you 


Mr. Woodbury.” 
Mr. Woodbury: 


“Gentlemen and citizens, or rather I should have said first 


138 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


‘Brother Dairymen’: I am certainly glad to see this large num- 
ber with us this evening. 

The interest that we have in dairying comes from many 
sources. I am sure that I would not be quite as white-hair: as 
I am, for I am not as old as I appear, if I had not conducted 
twenty-two auction sales in this town of Jersey cattle and China 
hogs years ago. But tonight I still have such a wonderful in- 
terest in this subject and in the grand audience that I knew was 
here today, for I attended the meeting today, that really 1 came 
down on purpose this evening to attend this meeting rather than 
go to a wedding. You can see how intensely interested I am in 
the Jersey cow, because of course, that is 5% only breed there is. 
(Laughter. ) 

I will admit that we do sometimes show partiality aiid that 
reminds me of the Southerner who found Uncle Rastus in a deep 
study. ‘What are you thinking about, Uncle Rastus?’ was the 
query. ‘I was just considering the chicken. It is a surely 
wonderful thing about the chicken, you can eat ’em before they 
is born and after they is dead.’ (Laughter). 

Now about these wonderinal cow stories we hear, about the 
butterfat, and this. that and the other. I think sometimes there 
are two versions to them like Rastus and the chicken. I thank 
you.” (Laughter. ) 


Mr. Marple: 


“Tt is wonderful the spirit of loyalty exhibited by men who 
believe in different breeds of cattle and as we have a representa- 
tive of another prominent breed of cattle here, | am reminded of 
a story of two negroes who got to discussing the war. One of 
them said: ‘The allies have got a gun that will shoot 23 miles.’ 
The other fellow said: “he Germans have got a gun that will hit 
you if they know your address.’ (Laughter and applause). 

An Englishman got into a street car in New York and he ob- 
served right opposite a woman with an exceedingly homely baby, 
so much so it fascinated him and he could not keep his eyes off 
the baby. It annoyed the woman, she noticed it. After a while 
she finally said, ‘Rubber! and he said : ‘Thank God, I thought it 
was real!’ (Laughter. ) 


FORTY-THIRD ANNUAL CONVENTION 139 


I take pleasure in introducing to you Mr. Aitken, of Flint, 
Mich., President of the Holstein-Friesian Association of America, 
and he will tell you about a real cow.” (Applause. ) 


Mr. Aitken: 


“I think it is perhaps significant, since the toastmaster 
called your attention to the fact that there were forty odd speak- 
ers on the program this evening and only an hour and ten min~ 
utes’ time, that it would limit each one to a minute and three- 
quarters, and I apprehend that it would be sufficient time in order 
to tell you anything new about dairying. 

It seems to be in vogue here, and the time largely consumed 
in telling you some stories and I can only remember one a friend 
of mine tells about starting from Syracuse to go to Utica. There 
was a large traveling man with a large front porch taking prac- 
tically all of the seat and a little boy standing up beside him 
with a covered basket in his hand. The conductor came along 
and asked the traveling man: ‘Can’t you move along a little?’ 
The fat’ man gathered himself together and the boy sat down, 
and then there was no room for the basket, so the conductor put 
if up on the rack above the traveling man and the traveling man 
was sort of dozing along and finally something began dripping 
on his face. “That package of pickles must have busted in that 
basket of yours, boy,’ he said. ‘Aw, naw, that isn’t pickles in 
that basket, that’s puppies.’ (Laughter. ) 

I can sympathize with my friend breeding Jerseys about ‘iis 
hair turning gray and aging rapidly, if he has been selling Jer- 
seys at auction, and I can realize how a man would age and turn 
gray selling Jerseys under any condition. (Laughter). But the 
Holstein-Friesian breeders, my friends, never have to talk about 
the breed of animals they represent. They occupy a good deal 
the position, so far as dairy animals are concerned, of a great 
beautiful mastiff in conipany with ordinary mongrels of various 
species. It is not necessary for him to bark in order to be known, 
his greatness is assumed by every person, and while these great 
records that seem to be a thorn in the flesh of some breeders are 
usually in the flesh of those breeders who are not breeding Hol- 
stein-Friesian. I want simply to bring you a sort of message, 


140 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


you breeders of Illinois, that has been on my mind somewhat as 
I look back over the changing conditions since I was a boy upon 
the farm. 

In those days we used to go to the wagon shop to get our 
wagons; we used to go to the little country merchant to buy the 
groceries and the clothing; the small. merchant and the small 
manufacturer were the bulwark of society, the strength and fiber 
of the social fabric on which society was built. Does it ever 
occur to you how it is passing away, how it is the great postal 
order, mail order business and how these great department stores 
congesting and aggregating and those that would have been 
merchants under our old conditions of time became servants and 
clerks, and the men who formerly made your wagons and sleds, 
the country wagon shop, are all eliminated and those men are 
working in the great factories and their children are working in 
the great factories? ‘They are simply industrial units, cogs in 
the great wheel of industry that is turning out these automobiles, 
carriages and wagons ,these farm implements of all kinds that 
we are using upon the farm. What a change has taken place and 
the question naturally arises, what is going to be the landed 
gentry of the future and your only answer is, it is he who tiils 
the soil. You men of Illinois, Iowa and Wisconsin, these great 
central dairy states, are going to be the landed gentry, and yours 
is going to be the most honorable occupation of all in the times 
to come, and within the limit of the knowledge of you, even those 
of you in middle life, will this become apparent by observation in 
this country when it will be more honorable to till the soil than 
work in the factories, clerk in the department stores, etc. 

Tt was to ourselves largely that the joke of the ‘rube’ or the 
reproach ‘He’s a farmer’ was due. It was hecause we have not 
had sufficient respect for our own occupation and we have no 
right to complain; but the conditions in spite of us are going to 
work out the salvation to the credit and honor of those who till 
the soil. and he is the only person who is going to be the boss. 
The farmer is going to be the only man that is going’ to be his 
own boss. 

We hear a good deal about the question of labor on the 
farm today. It is a most vital and burning question with which we 
are to deal; but we have got to solve it, and we have got to pay 


FORTY-THIRD ANNUAL CONVENTION 141 


the man who works for us what he can earn—you must pay him 
according to the service he renders and you must teach him that 
it is a question of the service that he can render and not the wage 
that is going to determine his future success or failure. In the 
great factories in the city where I live, fifteen or sixteen years 
ago a boy went from a farm into a factory in the winter. He 
was a young man. He had been working a farm on shares, and 
he went in there to crate carriages, that was done by piece work 
and they had a fixed schedule of prices for doing that work. It 
never occurred to him to slow down when he got up to the place 
where he got the wage that his predecessor had gotten, but, on 
the contrary, he figured that he could reduce the cost and earn a 
higher wage. That man continued on there because he was try- 
ing to see the service that he could render. He is now at the 
head of the Nash Motor Company; the man that took the 
General Motors stock when it was selling at 25 cents on the dol- 
lar. At the end of eight years that same stock was worth $800 
instead of 25 cents. All the time he was trying to see the ser- 
vice that he could render and the last year in charge of the Gen- 
eral Motors his salary was fixed at $100,000.00 a year, twice the 
salary of the President of the United States. We have got to 
teach the man who toils upon the farm for a wage that there is 
a hope for him if he stays with us upon the farm and that he has 
got an opportunity for a future and it is not going to be meas- 
ured by $30 a month and board; and I think it is up to the farm- 
ers to appreciate another thing—that it takes more brains and 
you have got to exercise more intelligence to successfully oper- 
ate a farm than any other kind of industry; that you have got 
to measure with Providence, weather and conditions, and that 
you cannot operate it by machinery like the factories, nor can 
you gauge the price like the merchant. 

I want to say to you, my friends, that are now feeling pret- 
ty good over the increase in the value of your product, don’t do 
as they are inclined to do, say that you are entitled to more be- 
cause it costs more to produce it. The fellow who drinks your 
milk doesn’t care what it costs you to produce it, what he is in- 
terested in is what it is worth to him as a food and not to drink 
simply as a beverage. You have got to be able to expatiate your 
wares the same as other industries and you can get for your pro- 


142 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


duct just exactly what you can satisfy the public it is worth as a 
food product. 

Down in New York they are beginning to realize now that 
it is not a crime to sell skimmilk, notwithstanding the statutes of 
New York made it a misdemeanor punishable by imprisonment. 
It is the cheapest food of all foods at $1 a hundred. It is up to 
you to teach the public what your product is worth. When they 
furnish a milk stew the milk has twice the food value of the 
oysters and they ought to be willing to pay twice the price of the 
oysters for the milk. 

When the time is come, and we are getting ready to have 
something to say about it, don’t let us be foolish and assume that 
there is no one to consider except the fellow who runs the cream- 
ery or the one who peddles the milk and ourselves, because the 
main factor is scattered everywhere, the public who consumes our 
product and without it there won’t be any of us in this business 
very long. 

We have got, in the first place, to produce and provide a 
product that is valuable for food purposes, and we have got to 
teach the public its value—when we have done that there won’t 
be any question about the rest of it. 

I am not going to take up any more of your time, but I have 
come a long distance down here to meet the breeders of Illinois. 
I have been interested in meeting them, and I am very grateful 
that I have had an opportunity to address you, and I sincerely 
trust that you men who belong to the Holstein-Friesian Associa- 
tion will try and make it your business to visit Worcester, Massa- 
chusetts, next year in June when we have our annual meeting 
there, and we want to demonstrate to the people of New England, 
where in years past, was the center of this industry, the develop- 
ment which we have madé. We carried the National Dairy 
Show down there last year to show them the necessity of taking 
and rehabilitating the industry that had departed from them, 
and I want you all to come down to the National meeting of the 
Holstein-Friesian Association, and I want you men from Illinois, 
Iowa, Minnesota, Wisconsin, to give some appreciation of the 
success of this great industry to the source from which it sprung. 

I was up talking to the students of the University of Wis- 
consin, and JI told them what I thought had assured 


: 


FORTY-THIRD ANNUAL CONVENTION 143 


the success of the dairy industry in the surrounding states. I 
thought they should congratulate themselves because Wisconsin 
was the home of the Patron Saint of the Dairy Industry—Mr. 
Hoard of Fort Atkinson. [ believe that all over this land some- 
thing should be done while that man, who is now past four score 
years, still lives, to show him that this is a republic of not en- 
tirely ungrateful people, and that we the dairymen of the coun- 
try believe in paying tribute and conferring honor on whom honor 
is due when he still lives. His memory is clear as forty 
years ago when he was traveling about all through that state 
with his little sample copy of his Dairyman, going about and giy- 
ing lectures on the necessity of keeping dairy cows to enrich the 
soil, going about spreading the gospel and making it possible for 
us to see what we are seeing today all over this country, inter- 
ested dairymen, and we virtually know that eighty per cent have 
gotten quite a percentage of their information from the writings 
of thissame man. Whenever the opportunity arises, pay tribute 
to that man because he will not long be with us. 

I thank you for the opportunity of meeting you.” (Ap- 
plause. ) 


Selection by the Quartette. 


Mr. Marple: 


“Somewhere near the city of Louisville on the river, a 
farmer got tired of life and he went to his barn, took a blind 
bridle and proceed to hang himself. His boy came in shortly 
afterwards and seeing his father hanging in the barn, cut him 
down and found that he was not dead. ‘John,’ said the father, 
‘if you had left me be one minute longer, I would have been in 
heaven.’ And John said: “You would have looked like hell in 
heaven with a blind bridle on.’ (Laughter.) 

We have with us a class of men without whom this conven- 
tion would look badly-—they are the supply men. They are the 
men that we have depended upon at all of these meetings for 
moral and financial help. It was deemed proper that some re- 
muneration be given them, so on this program it was arranged 
that two minutes should be given to these traveling men who 


144 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


represent supply houses, in which they were to represent the line 
of goods that they sold, and there were to be three prizes given, 
$5, $3 and $2, and we will have that now so that in case some of 
you should want to hear the committee can hear them before they 
go away and.be able to decide on who deserve the prizes. 

In accordance with this program, the first man that I have 
is Elmer Mack. Remember—you have only two minutes to talk. 
(Mr. Mack speaks for two minutes.) 

The next man on the list is Mr. W. E. Winkler. (Mr. 
Winkler addresses the convention). The next man is Mr. A. 
Arnold (Mr. Arnold has left the room). I will call upon Mr. 
W. H. Penrod. (Mr. Penrod addresses the convention). 

Mr. Marple: “In consulting with the committee, it is de- 
cided useless to compete with the speeches made by these three 
gentlemen, and we will close that part of the program. (Roars 
of laughter). ; 

I have been reminded in view of some entertainment that 
has been provided for by my friend on my left, that we want to 
hurry along with this program, and we will proceed to the next 
gentleman that I have here, and the restrictions that has been 
placed upon me by the President of the Dairy Association, places 
me in much the same position as the father of the young lady 
who was having her coming out party, who was being intro- 
duced into society. ‘The men appeared in full dress suits and 
the ladies in decollette gowns. Some lady, addressing the father 
graciously, said: “So this is your daughter’s coming out dinner ?’ 
‘Yes, and if I hadn’t put my foot down, she would have come 
out more than she did.’ (Laughter.) 

I am going to ask Doctor Harding tc say a few words. 


Dr. Harding. 


“Tt is a matter of congratulation to those keenly interested 
in the success of the Illinois State Dairymen’s Association to see 
the way in which the Association has been forging ahead, es- 
pecially during the last two or three years. We had a very good 
meeting last year at Carbondale and I think we are all agreed 
that the Danville people have shown us one better. Now, if this 
is to continue we shall certainly have something quite remark- 


FORTY-THIRD ANNUAL CONVENTION 145 


able next year, and IJ think it is a matter of congratulation to our 
host, our officers and friends in their ability to make this con- 
vention such a success.” 


Mr. Marple: 


“A lady went into an insurance office to investigate how 
she could insure her house for $1,000. ‘The agent told her that 
he could insure her house for $1,000 for $5, and if her house 
burned down she would get the money. ‘I will get the $1,000 
and I pay only $5, if my house burns down?’ she inquired. ‘Yes,’ 
responded the agent. ‘Do they make any investigation as to 
how the fire caught?’ she persisted. ‘Oh, yes, we do that,’ he 
replied, “we make a rigid investigation.’ ‘I knew there was a 
catch in it, somewhere,’ was her response. 

A young lady was suffering with a boil on her knee and it 
got pretty bad and it was decided that they had better have a 
physician and instead of calling the family physician, they called 
in a man who passed by their house each morning with a little 
medicine case. He came in and looked at the boil and she said: 
‘What would you suggest?’ ‘I would suggest that you see a doc- 
tor, I am a piano tuner.’ (Laughter. ) 

I am going to ask a friend of mine, and like all the rest— 
without any authority. He is not a piano tuner, he is a doctor, 
and that is a gentleman from our neighboring state, the president 
of an Association, Mr. Rich of Vincennes, Indiana. (He is 
gone). 

I told you in the beginning that we had about forty-five 
speakers that I would call on, but I have come to the conclusion 
that the girl did when the young man asked her to marry him. 
He was working for $13 a week and she told him that she would 
not marry him until he had accumulated $10,000. So he started 
in to get this accumulation for he had no idea of giving up the 
proposition. ‘Three weeks later she met him and asked him how 
much he had saved, and he told her that he had saved $14. ‘Oh, 
well,’ she said, ‘that’s near enough.’ (Laughter). 

We are about to close this part of the exercises and I will 
ask the quartette to sing and then I have an announcement to 
make, which will wind up the exercises here. 


146 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


(Quartette sings). 


There was a great big heavy woman riding along on the 
train and she asked a gentleman if he would not help her get off 
at the next station. She says: ‘I’m pretty large and I have got 
to get off backward and I have tried to get off and each time the 
brakeman has pushed me back and hollered “get in,” and I have 
been carried by four stations.’ (Laughter). 

There is one man here that I would like to hear from, a 
friend of dairymen and dairying that never gets off a train back- 
ward or goes at this business backward, Mr. Lewis N. Wiggins, 
of Springfield.” (Applause. ) 

Mr. Wiggins. 

“After all your stories, I feel that I am getting off back- 
ward. I want to say just a few words about this meeting. I 
have only missed one meeting in a good many years, but I think 
this is what you might say the ‘Round-Up’ of a great future for 
this Association. We heard this afternoon that Wisconsin was 
not so good but what Minnesota was going to win out. I don’t 
see that we should take our hats off to either of them. [Illinois . 
should become the greatest dairy state in the Union. We should 
forget the production end of it. We are all dairymen, engaged 
in one of the greatest industries within the greatest dairy state | 
with all natural advantages, Illinois should and will have, within 
a few years, with the assistance of this re-organization of our 
various departments, one of the greatest States in the Union, 
without any exception, for the dairy interests. ‘The president of 
our Association, the officers also, the last few years have been 
working earnestly and diligently. I think that Dairy Train was 
one of the best things that has ever been pulled off. The dairy- 
men of this section, the Chamber of Commerce have all united 
with the supply men, and by the way they are ‘some speakers’ 
those supply men. (Laughter). When our Toastmaster had to 
give up when Penrod spoke, I quite agreed with him, he is right 
there. (Laughter). I know you are all anxious to go over to 
the dance, I cannot talk but I will try to act. I have had the 
pleasure at different times of being on various committees of 
this association and I feel that it is my forte instead of on the ° 
floor.” (Applause). 


FORTY-THIRD ANNUAL CONVENTION 147 


Mr. Marple: 


“Now, ladies and gentlemen, I want to say again that this 
has been a wonderful meeting from the standpoint not only of 
the dairymen, but of those interested in dairying, either produc- 
ing, manufacturing or consuming. 

I think that we can truly say that this is the end of a perfect 
day and one of the things that has impressed me in this meeting 
has been the spirit of co-operation shown between the producers, 
manufacturers and breeders. ‘There was standing on the street 
corner of the city of New York two newspaper boys selling 
papers, one was a little fellow, a cripple, the other was a little 
larger and stronger, and a team came running down the street at 
a terrific speed. ‘The little cripple was out in the street and the 
other boy saw that it was impossible for him to get out of the 
way, so he threw himself on the boy and the team ran over them 
and killed the larger boy and saved the little cripple. Although 
in a way they were competitors, he said: ‘Me and Jim were part- 
ners, as he wiped away the tears. It was a wonderful example, 
the little ragged newsboy set to the world, that of Universal 
Brotherhood of Man. So we are all working for the accomp- 
lishment of one end and Mr. Aitken hit the nail on the head, and 
I hope that we will take home with us the message that he 
brought. Service is a wonderful thing. 1 saw the other day 
_that another way to spell success 1s application. Service is a 
wonderful thing, it is a prominent feature in the basis of the 
business of each one of us. It should be a prominent feature in 
our social life and in our business life, and that has been dem- 
onstrated here by the service that has been given by the gentle- 
men who invited us to come here and hold this meeting. Now, 
I do not hesitate to say that the character of the men who have 
attended this meeting is, from the standpoint of knowledge, su- 
perior to any meeting that I have ever attended in the State of 
Illinois. That does not say that the personnel has been very 
different from other meetings, but a wonderful improvement in 
the knowledge and information that has been acquired has made 
the difference in the appearance and in the activity of these peo- 
ple who have attended this meeting and the program that has 
been furnished for us is the most complete of any program that 


148 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


I have ever enjoyed at a meeting in the State of Illinois, in my 
opinion, and yet the personnel of the men on this program, many 
of them have not been changed, but there is & time in the tide of 
affairs, etc., and if that is true with men individually, it is cer- 
tainly true with this organization represented here. 

Mr. Aitken’s reference to the Patron Saint of the State of 
Wisconsin brings to my mind this fact, that it is a sacrilege to - 
mention the State of Wisconsin and the wonderful things they 
have accomplished without every time giving credit to the man 
who is directly responsible for the development of that state and 
of this state and others, and I believe in strewing some flowers 
in the pathway of men while they live and not save them all un 
til they have passed beyond the reach of an expression that we 
might give them of the appreciation we have of their wonderful 
work. \ 

It seems to me that from the time of the appointment of 
Moses as a leader to take the children of Israel out of the land 
of bondage, there has never been a particular period that men 
have not been raised up to occupy prominent positions to take 
the lead in any great movement that was for the benefit of man- 
kind,—whether it was in peace or in war. For centuries there 
was a battle between brain and heart and heart won, and it was 
back of the great hearts of the great men of those centuries and 
of the past century that so many reforms have been brought 
about. It was back of the heart of the philanthropist of the city - 
of Chicago that caused them to contribute to those who were 
left after the disaster that was so terrible that occurred in the 
Chicago river when the Eastland was sunk. It is back of the 
heart of the people of this great nation that makes them respond 
so quickly and so generously to the call from such catastrophes 
as the Galveston flood and the San Francisco earthquake and 
fire. So I say that heart won over brains, and it seems to me that 
in the development of this country men are still being raised to 
take the lead and I am not unmindful that in our organization 
we have had some wonderful assistance. We have not done this all 
ourselves. The assistance that we have had may possibly not 
have been prominent ‘at all of our meetings in the working out 
ofthe problems that we have had to solve, but we have had it 


FORTY-THIRD ANNUAL CONVENTION 149 


and appreciate it, and in the development of the business in the 
State of Illinois, the man that I would point to tonight as hav- 
ing been a leader and as having done more than any other single 
man in the development of this business, in the harmonizing of 
the interests of an organization composed of the manufacturers, of 
the best raw material that was produced upon the farms of this 
great commonwealth, a man who had harmonized these interests, 
and brought rivals and competition together upon common terms 
because they had a common interest, a man that I have told al- 
most as often as I have my wife that I loved him, and I am here 
tonight to sa: to him and bring to him a message of love from 
every dairyman and from every creamery buttermaker in the 
State of Illinois, and I believe that it is fitting, and so do all of 
these other dairymen and creamery buttermakers, that a sub- 
stantial expression should be made of this high appreciation for 
the very valuable service that has been rendered to us in the de- 
velopment of our business by a man who, in the discharge of his 
duty, has never faltered, has stood for the right and defended 
those who were disposed to do right, who has been impartial in 
the administration of the office in the position which he held, 
and I take pleasure tonight in presenting to you MR. JOHN B. 
NEWMAN, the Assistant State Dairy and Food Commissioner, 
a testimonial from these pecple. | 

This is not only given in view of the fact that valuable ser- 
vice has been rendered to every man interested in this business 
in this community; it is not for service that he has rendered be- 
cause he has been fully compensated for that with the conscious- 
ness that he has done his duty and done right, and all that I can 
say is that it is given to him tonight as a token of love. He 
has inscribed upon the tablet of the memories of these people a 
history that can never be blotted out; he occupies a place in the 
hearts of the dairy interests of the State of Illinois that can 
never be supplanted, and in view of that position which he oc- 
cupies, we ask him to accept this reminder of that love and af- 
fection that is felt by every one of them for him, and I want to 
say in presenting to him this diamond ring that when he looks 
at it the flash of that diamond shall be a representation to him 
of the ray of sunshine that he has sent into the dooryards of the 
dairymen of this great state. 


150 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


We present this to him as a token of love and without any 
desire whatever to embarrass him in any particular, and with this 
message, Mr. Newman, from the people, I desire to extend to 
you this manifestation.” (Loud applause). 


Mr. Newman. 


“Mr. Toastmaster, Ladies and Gentlemen: It is needless 
to say that words fail me at a time like this. It is almost im- 
possible for me to speak, but I am not unmindful of the spirit 
that prompted the giving to me of this ring. If there is any- 
thing in the world that I love, it is the love of the people that I 
am privileged to associate with. 

Mr. Marple said as I came up the aisle that it was just for 
that reason, and I know it. I have been in the Food office eight 
vears and there has never been in any of that time one single 
sign that because I happened to know some of you people and 
have had associations with you previous to that time that you 
expected anything from acquaintance in the past. In fact, it has 
been just the opposite. During those eight years we have under- 
taken some new problems that were rather educational and I 
called the representatives of the producers:and manufacturers in 
and I have explained to them the new rules and regulations and 
you always said: ‘What shall we do?’ And when the new rules 
and regulations were explained to you, you at once made pro- 
visions to comply therewith. ‘There have been no favors asked: 
it has been the happiest eight years of my life. It has been a real 
pleasure every time to be at every meeting of the dairymen and 
manufacturers. I have been amply repaid for my services; ] 
have had all your co-operation; I have had many evidences of 
your moral sanction and support, and you people were amongst 
the first to endorse me originally for the position that I now hoid, 
and you people helped me get my raise, and I hope that I have 
not failed to merit your support, love and esteem. 

This certainly is a handsome remembrance. I am remind- 
ed of Briggs, the cartoonist, who draws cartoons for the Chicago 
Tribune, entitled, ‘When a Feller Needs a Friend,’ and although 
the room is full of them, I ‘need a friend’ now, for I can’t talk. 

I shalt wear this ring, I hope, a good many years, and if I 
would be privileged to say anything when it comes my time to 


FORTY-THIRD ANNUAL CONVENTION 151 


depart, I would want to explain to my children how much I 
thought of this ring, the circumstances under which it was given 
to me and the sentiment that existed between the donors and the 
receiver, that my children might understand how precious it 
was to me and that they might wear it with the same amount of 
pride with which I shall wear it and that they might appreciate 
it through all their lives as I know [I shall. 

I hope that I may be privileged to meet with you regardless 
of the line of work I am in wherever I am and wherever you are, 
and in accepting this I want to say to you that’I love every one 
of you; to say that J thank you is putting it very mildly, but if 
you could conjure up the words that a Shakespearean would use 
to express in the most superlative form thanks and appreciation, 
they would be the words I would have you use.” (Applause). 


Mr. Marple: 


“T want to say, gentlemen, that this was absolutely unexpected 
and sometimes I have thought it was not just exactly fair. I 
appreciate the position that Mr. Newman was placed in and only 
wish I could have relieved him, but we will have him with us 
again. You know him too well to know that an expression from 
him of appreciation isn’t necessary at all, and it is not the value 
of the expression that we have given him tonight that will be 
valuable to him, but it is the sentiment that goes with it. 

I understand that there is an entertainment at the Armory 
Hall, and the Chamber of Commerce has invited this convention 
and have made provision. ‘They will meet you right in front of 
this building and escort you over. 

- | want to express to you my sincere gratitude for your at- 
tendance and the courtesies that you have shown, and again I 
want to thank you all, along with the Secretary of this organiza- 
tion, for the honor conferred on me and the privilege of meeting 
you again. I bid you ‘Good Night.’ ” 


152 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


THURSDAY, FEBRUARY 1ST, 1917, 10:00 A. M. 


Mr. Mason: ‘The meeting will please come to order now. 
The first speaker this morning is Professor F. G. Kraege of Fort 
Atkinson, Wisconsin, and his subject is ‘Dairy Barn Construc- 
tion.’ Mr. Kraege.” 


DAIRY BARN CONSTRUCTIO 


Professor F. G. Kraege. 


“Mr. Chairman, Ladies and Gentlemen: 


As the result of many years of experiments and discussions, 
farmers are pretty well informed on the value of having pure- 
bred stock, on how to improve a herd by selecting and breeding, 
on the value of a purebred sire, and upon scientific methods of 
feeding. I presume that these features of the dairy business ap- 
peal to farmers as more important than some other features, and 
for that reason they have attempted those problems first and get 
an understanding of them; but it seems to me that the time has — 
arrived now when we ought to begin to consider other matters 
that are important, even though they may not seem to be quite ; as 
important as these matters which I have referred to. 

When barns were constructed ten or fifteen years ago, they 
were constructed according to the knowledge then had of barn 
construction and equipment, but in this matter there has been a 
change that is as large as the changed view that we now have of 
breeding and of feeding cattle. Agricultural engineers have 
found that there are certain principles that ought to be followed 
in the construction, the planning and the equipment of a barn, 
and that these have financial value to the farmers. 

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FORTY-THIRD ANNUAL CONVENTION 153 


with the fact that years ago we did not appreciate the importance 
of fresh air for dairy cattle, for you see hundreds of barns from 
60 to 80 feet long with only three windows 2x2 on the long sides 
of the barn. Now, it has been proven that at least 4 square feet of 
window surface is necessary for each mature animal that is 
housed in a barn, and you can readily see when you compare that 
fact, which is advocated today by all agricultural engineers as a 
result of experiments, how far the barns that were built ten or 
fifteen years ago are from meeting this modern requirement. 

It has been proven that sunlight is the best and cheapest de- 
stroyer of those bacteria that produce disease and that contami- 
nate the milk in the barn; that sunlight will help to dry up some 
of the moisture that there is in the barn; that sunlight will make 
the barn a more cheerful place for any human being to work 
in or any animal to live in, and for all of these reasons there 
ought to be an abundance of sunlight admitted to the stable. 

Now in planning new barns it is an easy matter to plan them 
so that there will be four square feet of window surface to each 
animal, but it is more of a problem where you have an old barn 
which has to be remodeled. Statistics show that a barn with- 
out ventilation, a dark and musty one affords the best oppor- 
tunity for propagating the bacteria that cause tuberculosis; and 
the barns that have a ventilating system and an abundance of 
lighting are rarely troubled with those germs, because the con- 
ditions are such as not to be favorable for propagating the bac- 
teria that causes that disease. 

These are modern facts with reference to barn construction 
and equipment of which it is time that we take notice. In the 
second place it has been discovered and proven that fresh air is 
an important factor to successful dairying. A cow needs the 
oxygen which is in the air in order to purify her blood. With- 
out being able to do that, she cannot digest and assimilate food 
properly, and that means she cannot produce milk as she might 
under other conditions. So it has been found that a mature 
animal needs at least 3,900 cubic feet of fresh air every hour in 
the day in order to have a sufficient amount of oxygen to remain 
in a healthful condition. Tests have been made that show that 
in breathing, the animal gives off ten pounds of moisture in a 
day; in the breath of forty animals in a stable they would give 


154 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


off at least a barrel of water a day. Now, unless some means 
is provided for removing that, a barn would be too moist for 
healthful human being or animals to live in. 

Then, again, tests have been made which show that in the 
breath given off by the animal there is contained from three to 
five percent of carbon dioxide, a deadly poison, and if not re- 
moved the air which is re-breathed is going to be charged more 
and more with that poisonous gas. By tests made it has been 
shown that as many as 922 gallons of this gas are given off by 
an animal in a day. 

Now these are facts that have been discovered by recent 
scientists who are devoting their time to- these problems, and 
perhaps we little realize the importance and the value of atten- 
tion to these things, for as one travels through the country you 
find very few barns of the old type that have been remodelled 
to conform to these two points of Agricultural Engineering, that 
is—remodelled to provide a sufficient amount of light and so as 
to have a good ventilating system in it. 

Now a condition in which an animal has to live that is in- 
jurious to its health will impair its efficiency—that is true of us 
and it is just as true of a dairy cow. So, if because of lack of 
light, or lack of ventilation the health of the animal is impaired 
to any degree, it will, to the same extent, lessen the efficiency of 
that animal as a milk producer, but in addition to that, it has 
been proven that not only the health of the animal is impaired 
but that the period during which that animal can be productive 
on a profitable basis is shortened. 

For all of.these reasons you see, it is quite important for 
us, since these other matters have been practically disposed of, 
to take up the matters of proper construction and equipment, as 
well as the proper arrangement of our barns. Unless we do this 
we may be losing here nearly all that we gain by having pure- 
bred stock, by breeding the herd up, by feeding them systemati- 
cally. In other words, to give the animal the best chance of do- 
ing her best for us as a producer, we need to pay attention now 
to this end of the dairy business and those who are doing so are 
finding good results, and those neglecting it are losing some of 
the profits which they might obtain. 

Again with reference to the arrangement of the barn so as 


FORTY-THIRD ANNUAL CONVENTION 155 


to be able to do the work in the easiest way and in the shortest 
time, that, too, has been neglected in the planning of barns in 
the past. We little realize that when, in the first instance, if we 
had a little carrier and a man to take out the manure from the 
barn in fifteen minutes less time per day than by the wheelbar- 
row method, or any other method, that that saving of fifteen 
minutes a day amounts to gi hours in a year and at 20 cents an 
hour which we estimate farm labor to be worth, it amounts to 
$11.20 a year. A man told me that the time saved in two or 
three years pays for the litter carrier. Those who do not pro- 
vide that kind of an accommodation in the barn are paying for 
it just the same. 

I recently visited the farm of a man who put in individual 
water buckets in his barn. He said it increased the milk yield 
in his herd. I have heard that statement made several umes 
throughout the country. Here is his statement: his name is John 
Hetts, his address is Fort Atkinson, Wisconsin; he has 256 pure- 
bred Holstein cows; he had a modern barn in every other way, 
but he did not have the individual water buckets. He put them 
in and he claims that the increase that he received in the milk 
since they have been installed would pay for those water buckets 
in three months. That looks like a pretty broad statement, but 
you can verify that if you please. Mr. Hetts is a business man 
and has been in the milk business for twenty years. That is the 
result of his judgment and he said I might use his name either 
in print or before audiences such as this. 

Those who go into the scientific analysis of the drinking 
yreposition make this statement: If the water is too cold so that 
the cow will not drink as much as she needs to a part of her 
energy is consumed in warming that water. That energy might 
be used for other purposes if the water was reascnably warm. 
Moreover, where the old method of watering is followed, cows 
don’t always get water when they want it. You know how you 
feel when you are thirsty and cannot get a drink. Where they 
have iidividual water buckets the cows drink when they want to, 
and have water at the right temperature. They have as much 
water as thev want, and clean water. These are new ideas with 
reference to barn equipment that are worth your while to con- 
sider. 


156 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Just for a few minutes I want to explain to you the planning 
of the modern sanitary barn. It should be situated so as to get 
the sunlight in the forenoon and on the other side in the after- 
noon. In building a new barn, 36 feet in width is the most 
economical width to use. It affords plenty of space for the dif- 
ferent features of the barn and is not too large. In that case you 
would have 5 feet between the mangers with stanchions 2 feet 9 
inches at the top and a pillar there 4 inches in diameter, a stall 4 
feet 8 inches in length, gutters 16 inches in breadth, depth of 
gutter at this point 8 inches, and at the opposite point 5 inches, 
meaning that the floor in the stall is about 3 inches higher than 
it is in the alley. 

See Cut A. 


Another recommendation is to face the cows inward be- 
cause if it is true that sunlight is the best destroyer of the bac- 
teria in the barn you want the sunlight to strike the part that is 
most likely to be affected, which is the gutters and rear end of 
the cow. In addition to that, brilliant sunlight if it strikes the 
cattle squarely in the face, would be too dazzling. 

Illustration “A” also shows the arrangement of the floor 
plan of the barn, the stalls and stanchions indicated, with feed 
alley between, and the litter carrier back of the stalls. The pens 
are shown and the silos in the end, with the space between the 
silos and the barn used for the grain bins. 


See Cut B. 


The method of ventilating the barn is illustrated in this 
case. There are flues in the wall here near the ground coming 
up to within one foot of the ceiling of the stable. The arrows 
here indicate the process of taking the air out. Flues opening 
near the floor conduct the foul air up to the roof. These flues 
should be made air-tight. No system of ventilation will work 
successfully unless that is done. 

Another recommendation: All flues, and especially outgoing 
flues should be made of two thicknesses of matched lumber wiih 
building paper between. 

See Cut C. 

Galvanized iron is not good, the moisture taken out, on ac- 

count of the cold, precipitates and sometimes actually closes up 


FORTY-THIRD ANNUAL CONVENTION 157 


those outgoing flues, and then they rust. For these reasons 
agricultural engineers recommend two thicknesses of match 
lumber with building paper between. While it costs more, it 
will be more serviceable and will last a lifetime. 


See Cut D. 


Another method of taking the foul air out. The fresh air 
comes down in the center. Some people object to the outtakes 
shown in “B” because they interfere with the hay mow. 


Mr. Mason: “Won’t those ventilators draw better if they 
run right straight up?” 


At 'BYV 6s.” 
See Cut E. 


Here is an illustration of the method of taking fresh air into 
different kinds of foundations when one is_ building a barn. 
Sometimes you find a barn against an embankment—how can 
the air be taken in? Here again is a place where you have a 
foundation already built, you can put in the King System. King 
found in his experiments that there ought to be at least five feet 
between the opening on the inside of the stable and the opening 
on the outside. Where this distance was shortened it would rot 
work as satisfactorily. 

The reason why some people have trouble with ventilation 
is because they do not connect up tightly with the ventilator on 
the roof. The air that is taken from the outgoing flues is 
poured out into the hay mow and some of it comes out again 
from the hay mow down into the barn. You need a tight con- 
nection here. (“CC’’) 

The ventilator on the top of the roof should correspond in 
size to the shaft that it is connected with. (Half-tone No. 1.) 

The plank frame method is a cheaper method of construct- 
ing barns, it is actually stronger. Contractors tell me that wlien 
they have taken the timbers that used to be used and cut into 
them in order to fit pieces into them there was actually less of 
the timber left for enduring the strain than there is when the 
plank is used. By putting these planks together with bolts tie 


158 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


strength is greatly increased over that of having them nailed to- 
gether with spikes. In the construction by the plank frame 
method, it is wiser, in order to get the barn strong, to use bolts. 

I want you to notice in all these plans the window space. 
These illustrations are of modern, sanitary barns. (Half-tone 
Nos. 2 and 3). Some of these are Illinois barns. They should 
be situated on well-drained soil. 


Note: 
Halftone No. 2 is barn of F. J. Quinn, Peoria, IIl. 


Halftone No. 3 is barn of S. P. Stevens, Bartlett, Ill. 
Mr. Mason: “How high a ceiling in the basement ?” 


A: “Eight or nine feet. Not too high, it is apt to be too 
cold, and if too low you would have trouble in ventilating it and 
doing the work.” 

A. barn should be situated 200 feet from the house and at a 
place where the odors from the barn will not go towards the 
house. 

The one point that I want to emphasize and leave with you 
this morning is this fact, that there are other problems relating 
to dairy farming which we have not paid attention to in the past 
and that there is money value in these, and now that we have a 
fairly good understanding of these other things, it would pay 
us to look after this end of the dairy game. 


Poets have sung of war and love, 

Of the ocean’s depth and of the skies above, 

Of valiant knights in the days of old, 

Of weird wild tales of pirates bold; 

They have sung of our sires at Bunker Hill 

Of the English red-coats who received their fill, 
Of the noble red men on lake and plain, 

But I have searched their verse and searched in vain 
So I have, I vow, for a single line 

That sings the praises of the dairy cow. 


FORTY-THIRD ANNUAL CONVENTION 159 


It is the dairy cow, through the summer long 
That piles up the bank account, big and strong; 
It is the dairy cow, if rightly bred, housed and fed 
That supplies the butter for our daily bread. 

It is the dairy cow that buys the clothes 

For the farmer boy as he grows and grows: 

It is the dairy cow, when the times are tight 
With her daily produce makes things come right. 
It is the dairy cow that always leads 

And when winter comes and the winds do blow, 
Does she jump her job? Well, I should say no! 
She is always there with her good, rich milk 
With its yellow cream as fine as silk. 


She pays for her keep every day that she eats 

And is never classed among the farmer’s dead beats; 
She buys the overcoats, caps and shoes 

And all the warm clothes the family use. 

She is a wonderful animal, we all must allow, 

She’s been the foster mother of many of us here now. 
So let us take off our hats to the dairy cow.” 


(Applause). 


lS, 
Wont w gash 


160 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


HOG RAISING A SIDE LINE TO DAIRY FARMING 
AND CREAMERY OPERATING. 


Mr. N. J. Nelson, Peoria, Illinois. — 


“Mr. President, Ladies and Gentlemen: 

I had intended bringing with me some figures, some sta- 
tistics of which I have quite a few, but last Thursday I was 
called to Chicago by this dairy bunch (laughter) and went home 
sick and came out of my bed to be here, at least. For that reason 
my preparations were not completed on what I really wanted te 
talk to you about here, on this hog raising proposition. 

Last night at the banquet, our venerable toastmaster paid 
tribute to the Patron Saint of Wisconsin. I don’t know why 
Wisconsin should monopolize the Patron Saint of the Dairy In- 
dustry; I believe Illinois will produce more than one Patron 
Saint. We have them with us now. 

On a train from Springfield the other evening, I met a 
young man from Jacksonville who told me that six years ago he 
was a renter, milking a cow to keep himself and family supplied 
with butter and milk; that he attended a farmers’ institute where 
our venerable president of this Association, Mr. J. P. Mason, 
was on the program to give a talk on the Dairy Cow. ‘This 
young man said that he was so impressed with what Mr. Mason 
said that he took the liberty of asking quite a few questions and 
that Mr. Mason answered every one of them to his satisfaction. 
He said that he went home enthused and made up his mind that 
there must be something to the dairy cow proposition. 

He purchased dairy cows as soon thereafter as he could. 
The following year he took cream to the creamery and _ sold 
from those six cows, besides furnishing his own table, $470.00 
worth of butterfat. He sold four steers that he had raised from 
those cows for over $200.00, besides three other calves. About 
this time he became very much interested; and a couple of years 
later he bought a farm for which he paid $210.00 an acre. He 
then went into the milk business right. He saw that there was 


FORTY-THIRD ANNUAL CONVENTION 161 


money in it, and he is heart and soul in this business at the pres- 
ent time. He has 20 cows and is getting an income of $4,000.00 
selling milk in a retail way on the market of Jacksonville. I 
feel that to enthuse a man into a business and get him started on 
the right foot, as this man was started, is the biggest thing any 
man can do. If he had never accomplished another thing from 
appearing on the platform he has certainly accomplished some- 
thing that will go down in history and never die. 

About my hog farm, I will simply have to give you a ram- 
bling talk. Hogs at the price that they are now are a pretty big 
side line to a dairy, and to a man selling butterfat the cream 
check should not be much more than one-half of the income of 
the dairy cow, if he handles the by-product in the proper man- 
ner. The skimmilk is not credited to the dairy farm; they credit 
only what they get in buttermilk or butterfat. When hogs are 
selling as I sold a carload yesterday for $11.70 net to me, skim- 
milk fed to hogs is some item. Of course, I feed them butter- 
milk which in many instances today goes into the sewer from 
even creameries that are located where hundreds of farmers 
could come and get it at a very nominal price. 

Now, corn at $1 a bushel is pretty high priced to feed to 
hogs; but we do not expect hogs to be $11.70 always. One 
thing we cannot ever expect to see again, is cheap corn in the 
United States; at least I don’t want to see it again. In raising 
hogs, we cannot depend on raising them and. finishing them on 
corn alone and make a profit. Take a brood sow for instance; 
our brood sows get no corn at all, but they get all the alfalfa hay 
they can eat and a little buttermilk besides; that keeps them in a 
healthful condition; that brings the best pigs from that of any 
ration on which we have been able to carry a brood sow. 

In feeding this alfalfa hay, men often say, ‘Why don’t you 
grind it up and feed it ina slop?’ I don’t think it pays to grind 
it; it is all right straight from the meadow, if put up the way 
anything should be put up. 

For growing pigs, it can be ground up to 100 pounds weight 
with very little corn, if any. There is cheaper feed than corn 
on which to raise pigs. Competition will force us to lock for 
that cheaper feed in the future, if it has not in the past. ‘The 
corn area is not spreading as we might feel it is. We hear them 


162 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


saying the corn area is going farther north each year, but our 
yield per acre has grown smaller each year and I think in a 
greater proportion than the area has been spreading or the new 
land developed on which to raise corn. I feel that we are at the 
turning point in that respect. We must grow less acres and 
more corn per acre. We have learned that what we thought was 
inexhaustible land is proving less productive each year and will 
continue to become less and less productive each year unless we 
put something back on that land. 

In raising hogs there is one line along which I have done a 
good deal of experimenting. I started out to raise a bacon type 
hog. I started out last summer by weighing up two different 
types of hogs, one a bacon type and one the so-called lard type 
of hogs, to determine for myself the difference in the cost of pro- 
duction of 100 pounds. The thing might happen to any hog 
man that is bringing in new stock all the time. Cholera struck 
us last year while I was absent from the farm and the hogs in- 
fected did not receive attention as promptly as they should have 
had it, so the figures I had been keeping for the records for the 
benefit of others as well as myself, are of no value. When I ar- 
rived home I had 800 head of hogs. The first one I saw had 
died of cholera; still my foreman did not think we had cholera, 
even then. There was no question in my mind about it; I knew 
that we had real cholera among our hogs. So, of course, I had 
to get busy at once as all of our statistics and all of our records 
went up in the air. The herds that were not infected, we mar- 
keted tv a very good advaitage; we vaccinated the rest. That 
had been my intention as soon as I saw any signs of cholera. 
The men in the business that I am in should vaccinate their stock, 
I knew that, but I kept putting it off until such time as this 
should come. I had arrangements with the Serum Company to 
come and vaccinate them, but it was several days before that was 
done, which should not have been, but we did not lose a single 
one that was not afflicted. We did lose some of those vaccinated 


which had a fever of 106 degrees. We could possibly have un-- 


loaded them on the market as that is done quite frequently. J] 
am not here before you asa saint, but I would have felt guilty 
to have marketed such a lot of hogs and I feel, especially now 
when we have the preventative at hand, it would be a crime to 


FORTY-THIRD ANNUAL CONVENTION 163 


market a hog with cholera. We would not want to eat it our- 
‘selves, and to put such stuff on the market, unload it on the pub- 
lic, in my opinion, is a crime; but we saved enough of the sick 
ones at any rate to pay for the vaccination. Now, every hog is 
immune and I am going to keep them so from now on. As soon 
as my pigs are weaned I am going to have them immuned. 


©: What do you use, serum alone? 


A: Double treatment; serum alone is a waste of money in 
my opinion. We lost 4o that had high fever at the time, but we 
lost none that were well. In a herd of 800 we lost about 50 head, 
but it upset my plans a great deal because I marketed some stock 
that I had really intended to have kept for brood stock. This 
trouble coming in as it did makes a man a little bit nervous. I 
think you will all agree with me on that point. 

There is one thing that we will all have to pay a whole lot 
more attention to than any foodstuffs, and that is that we will 
have to pay particular attention to the wants of the consuming 
public in putting our wares before them. We farmers and but- 
ter men must pay more attention to what the consumers’ wants 
are. In England, which has always been considered a market, 
they have to buy their food products from producing countries. 
The present time, of course, is not a criterion, but prior to the 
War we were not able to put any commodities, butter, pork or 
eggs, on the English market to any great extent, and one of the 
main reasons is this: we did not put up our goods in accordance 
with their wants. We felt that we knew how to run our busi- 
ness and we put up our goods to suit ourselves. The farmer is 
the only independent business man in the world, but he cannot 
afford to be independent in the light in which he looks at it. All 
other concerns in the country cater to the wants of their clients, 
why not the farmers? It is our duty, if we want to put our 
goods on foreign markets, to cater to the consumers’ require- 
ments. 

In England they are paying a premium for other butter over 
our butter in America of from 2 to 3 cents. The countries that 
we compete with have catered to the wants of that market and 
they put up their butter in accordance with the wants of these 


164 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


people. The same is true of pork :—the English market demands 
a certain type of hog and demands it put up in a‘certain way. 
Other countries are outselling us in pork the same as in butter 
from 1 to 3 cents a pound because they are furnishing it to them 
in the manner in which they want it. That is the profit that has 
been getting away from us because we do not put up our wares 
in the packages in which they want to receive it. If it makes 
them feel any better, we should cater to their particular wants. 

Of the breeding of hogs, I am learning more and more every 
day and every year. I conceived the idea at one time that 
crossing a certain Hampshire hog, strictly a bacon type hog, 
with the lard hog would produce very good pigs. I never use 
anything put purebred stock. I noticed that a lot of my pigs 
with that kind of a cross were a mighty inferior pig, some of 
them would have no hams, some of them would have no backs, 
they would not be either lard nor bacon hogs; so when I thought 
that I was doing a great stroke, I was simply kidding myself. 
(Laughter). There was nothing to it. 

One thing I am very desirous of fnding out, and have not 
yet been able to do, is the cost of producing a pound of hacon 
hog, or pork of the lard tvpe. My opinion is the lard type,— 
that is the way it looks to me as far as I have gone and I will 
have those figures another year,—is the most profitable one for 
us to raise. Of course, we are not getting the premiums for 
the bacon hog that we should get. Various men use hogs in ya- 
rious ways; for instance, cattle feeder wants a hog that can do 
some rustling and any of the bacon type are pretty good rustlers, 
and that is not so with the lard type. My opinion is that the 
lard type is the hog for us to raise unless we could get prices 
that would pay us for the difference in the cost of producing 100 
pounds of bacon and too pounds of lard types. 


QO: What is your experience in this regard? You buy 
some hogs fed buttermilk and you raise some. Now do you find 
any difference between pigs that come from buttermilk fed stock 
and those not accustomed to that kind of feed when you put 
them on feed under this buttermilk system? 


A: I made just such an experiment last fall. I noticed 


FORTY-THIRD ANNUAL CONVENTION 165 


the pigs that we bought never had buttermilk, and they didn’t 
thrive for us like the ones we raised ourselves. We aim to 
finish a hog in six months’ time. I mean, a hog six months old 
must weigh 220 pounds; that is the average weight. It depends 
somewhat on the feed. As to the hogs we buy, of course, we 
don’t know just what treatment they have had, but I find that 
they cannot consume the feed, they have not the capacity, or else 
their digestive organs are not accustomed to so much of it. 


QO: What do you figure buttermilk is worth with corn at 
$1 a bushel? 


A: The very lowest figure I could give you would be 50 
cents a hundred. 


O: How do you feed these pigs from the time they are 
weaned until six months to make them weigh 220 pounds? 


A: We never let a pig go hungry. We have a pig feed- 
ing well before we wean it. Usually about 8 weeks, sometimes 
sooner and sometimes a little longer. The pigs as soon as they 
are weaned are fed all they can eat of alfalfa hay and alfalfa 
pasture or blue grass if we have nothing else. When I am 
speaking of buttermilk, I mean high testing buttermilk. It is 
hard to feed them the ordinary raw skimmilk or raw buttermilk 
on account of the solids having been heated up to a high tem- 
perature which hardens the casein and makes it very hard to 
digest, and lessens somewhat the feed value to them for that 
reason. 


QO: Do you feed alfalfa hay dry, just like you would to a 
calf? 


ee 5 YES, 
QO: Do you put it in a rack and let them help themselves? 


A: We feed it out on the ground so that they can exercise. 
Our hogs have alfalfa hay to eat in the winter time until 
they are loaded in the wagons for the market, all they want. 1 
consider alfalfa hay the cheapest feed that we have in America 


166 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


to feed to any stock. We feed very little strictly so-called corn, 
but if we feed it we feed it ground. 


QO: Do you feed it dry? 


A: To the pigs we feed it dry. To small pigs it is fed as 
a slop, you can get them to eat more and drink. We can make 
greater gains that way. ‘There are several reasons why we can- 
not let pigs have all the buttermilk they want. 


Q: The alfalfa hay; do you get that locally? 
A: Yes, this year at $14 a ton put in the barn. 


©: You said you get 50 cents a hundred for buttermilk; 
that is basing it on present prices of grains? 


A: Of corn, yes. 


QO: Have you any figures for comparison of the value of 
buttermilk with grain? 


A: In feeding a certain ration of milk or buttermilk you 
can get a great deal more value out of it than feeding it in the 
manner in which I am feeding it. [Iam feeding more milk than 
I ought to feed, at least at the present time to get out of the milk 
all there is in it. A balanced ration is what any animal needs to 
get the most out of its feed, and my ration at the present time is 
not a strictly speaking balanced ration; | am feeding too heavily 
on protein. 


Q: If your neighbor was not good enough to sell you al- 
falfa for $14 a ton you could not get so much out of your but- 
termilk ? 


A: Weraise it. JI think 1 can put it up even cheaper and 
it will be handled so much less. Every time you handle it, it de- 
creases its value. 


O: Do you pasture the hogs winter and summer? 


A: In the winter time we have them in fairly closed pens; 
in the summer time we pasture them. 


FORTY-THIRD ANNUAL CONVENTION 167 


Q: How much buttermilk do you give them? 


A: Wecan get them to drink 30 pounds of buttermilk a‘ 
1oo pounds. I think that is too much. 


Q: What do you consider right? 


A: Ten pounds. 


Q: Can you tell us something about the construction of 
your milk feeder? 


A: We bought the first one; now we make them one bet- 
ter. We make a trough—we have a higher board than they have 
got; then we have another trough which we make with a 2x4. 


Q: What do you figure the value of skimmilk over butter- 
milk? 


A: Not having fed it, I cannot say from experience, but 
it should be worth at least ro per cent more. 


QO: What would be the difference where the milk had been 
pasteurized and where not pasteurized? 


A: In the unpasteurized buttermilk, of course, the casein 
is in its natural state. The casein is really the only part of it 
which has feeding value. 


QO: Would it not be more desirable to feed them the skim- 
milk from pasteurized milk on account of tuberculosis? 


A: I don’t think so. 
QO: What did you mean by double vaccination? 


A: Giving them the virus and serum treatment. In sim- 
ply giving them the serum treatment it might do in a case where 
you just wanted to get by for about sixty days where you did 
not have cholera, but it leaves no immunity with the hog wiina 
single treatment. There is only one way to get perfect immu- 
nity and that is to give them the virus which is the stuff that 
gives them the cholera, and then give them the serum to counter- 
act the virus. 


168 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


COW JUDGING. 


Prof. R. S. Hulce, University of Illinois. 


“Tt requires much experience and the development of keen 
observation to become a good judge of dairy cows. Character- 
istics of good dairy cows can be brought out by a demonstra- 
tion given by a person who is familiar with the points that go to 
make up dairy type, or by studying the characteristics of good 
producers in herds where the records of milk production are 
being kept. 

The most accurate way to judge the milk producing ability 
of a dairy cow is by means of the milk scales and a Babcock 
tester. In the future the actual producing ability of cows, 
grades and purebreds, as determined by the milk scales and Bab- 
cock test, is going to influence the selling price more than it has 
in the past. Abiding the time when a yearly record of produc- 
tion will be available on practically all dairy cows, we must in 
selection rely to a great extent on our judgment of what a cow 
is capable of producing as indicated by her conformation. An 
additional reason for knowing how to select a dairy cow even 
when production records are available is that an animal with a 
type pleasing to the eye as well as one that is a good producer 
may be selected. 

I desire to call your attention to an experience of the owner 
of a herd of grade cows who, desiring to improve his herd, 
decided to purchase a purebred bull. He was advised that, so 
far as pedigree was concerned, either of two bulls were equally 
good, and the price was the same in each case. The man was 
left to make his own selection, and chose the one which was much 
the inferior individually. The bull had extremely heavy shoul- 
ders and a sway back, and transmitted these characteristics to, 
his offspring. Had the buyer selected the better typed of the 
two equally well bred bulls the results at no additional money 
expense would have undoubtedly been more satisfactory. 


a 


FORTY-THIRD ANNUAL CONVENTION 169 


There are many advantages to be gained from knowing how 
to judge a dairy cow for ‘A good judge of dairy cattle makes 
fewer mistakes in buying cattle; gets better prices for his sur- 
plus stock; selects and builds up a herd of cows of uniform size, 
type, breed and quality; receives a higher and more uniform 
production of milk and butterfat; makes greater returns over 
and above the cost of feed and care; uses better sires and secures 
better calves; has better success in feeding and showing cattle 
at fairs and expositions; has greater satisfaction and pleasure 
in owning and managing a dairy herd.’ 

Illinois is coming to be a great dairy state. One of the 
factors that will contribute most to her dairy advancement will 
be the keeping of better cows. Good dairy cows are cows that 
will economically convert feed into milk and butterfat. Al- 
though it is not possible always to judge what a cow is capable 
of producing by her conformation, yet there are certain physical 
characteristics which are common to most high producing cows. 
These characteristics include good size for her breed, a strong 
constitution and good health. She must have the capacity for 
handling large amounts of feed and the tendency to convert the 
feed into milk. Her capacity for producing large amounts of 
milk and butterfat must be well developed and, last but not 
least, she should have the power of producing offspring of her 
own type. 

Taking up the question of constitution, some points which 
should be considered are: good chest development and a large 
girth. A moderately deep, broad chest and a well-developed 
girth means plenty of capacity for such vital organs as the lungs 
and heart. A dairy cow which shows poor body development in 
the region of the girth is, at best, under a distinct handicap. 
We expect from dairy cows years of service, which means that 
they must be able physically to stand their work. 

Good general health is indicated by a loose, mellow, elastic 
skin which lies close to the body and which is covered with fine 
hair. Such characteristics are very indicative of a good diges- 
tion and of a good blood circulation for carrying the food nutri- 
ents to the various parts of the body for assimilation. Grasp 
the skin of a cow and compare its handling qualities with that of 
other cows. 


170 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


The consideration of the feeding capacity of an animal is 
very important, for if we have a cow which is perfect in every 
other. point but which is deficient in her ability to consume large 
quantities of feed, we cannot expect her to be an economical 
producer. Since a given amount of feed is required to main- 
tain the body weight of the animal, only what feed she con- 
sumes in addition is available for milk production. After we 
have gone to the expense of maintaining the animal machine © 
we find that the cow is more efficient which consumes twice as 
much feed as it requires to maintain itself, as compared with the 
cow which consumes only 50 per cent more than her mainte- 
nance requirement, providing in each case the surplus feed is 
converted into milk and butterfat. 

To be a good feeder, a cow needs room for a large devel- 
opment of digestive organs. A large barrel indicates feeding 
capacity. In order to have good barrel development the ribs 
should be well sprung and should carry considerable depth. 
The back should be wide over the loins, the hips wide apart and 
from hips to the lower line of the flank there should be great 
depth. “A wide forehead, a comparatively long face, broad 
muzzle, good sized mouth, and strong sinewy jaws” are also 
indications of a good feeder. 

The dairy cow must have not only good constitution. and 
large feeding capacity, but in addition must possess what is 
known as dairy temperament. Some indications of dairy tem- 
perament are: lack of meatiness after the animal has been in 
milk for a few months as evidenced by the prominent ribs, hip 
bones, backbone and the “triple wedge.” The wedges are 
brought out by the body being wider at the hips than at the 
withers; the floor of the chest as viewed from the front should 
be wider than the top of the withers, and the body as viewed 
from the side should be deeper from the hips to the underside 
of the udder than at the fore quarters. 

As the brain is the center of the nervous system, a broad, 
full forehead is desirable. An eye that is active, yet mild, dis- 
tinguishes the animals of nervous temperament from the phleg- 
matic meat type. 

The points of constitution, general health, feeding capacity, 
and dairy temperament have been emphasized. Without the 


FORTY-THIRD ANNUAL CONVENTION 171 


fulfillment of an additional requirement the ultimate purpose 
for which most dairy cows are kept could not be met. This 
additional requirement, the production of large amounts of milk 
and butterfat, cannot be accomplished without mammary devel- 
opment. ‘The udder, teats, milk veins and milk wells are the 
visible portions of the mammary system. 

There is an important relationship between the physical 
conformation of the udder and production. Udder capacity is 
gained by size and quality. The udder should extend well for- 
ward and well up in the rear. Deficiency in the fore quarters 
is common. A long udder, well supported, is preferred to one 
of the pendant type, as the latter has more of a tendency to 
break down with age. Quality of udder is best determined after 
the milk has been removed. It should present to the touch 
mellowness, and there should be a lack of excess flesh. Such 
an udder will milk down, and reduce in size as a result of the 
milking process. 

The teats are the appendages through which the milk is 
drawn off. They should be of convenient size and shape and be 
placed far enough apart so that the hands of the milker do not 
interfere with each other during the milking process. _ 

Although there is some question as to the necessity of large 
milk vein development, it remains a fact that cows which are 
producers of large quantities of milk have well-developed milk 
veins. The milk veins carry the surplus blood from the udder, 
and if they are large, branching and tortuous, it indicates that 
there is a large flow of blood through the udder. The mivk 
veins extend forward along the under side of the belly of the 
cow and pass up into her body at some distance back of the 
front legs. The openings through which the veins pass up into 
the body are known as the milk wells. It is desirable that the 
wells be of good size in order not to check the flow of blood in 
the veins. 

It is very desirable, in selecting a dairy cow, to take into 
account net only her physical conformation, but also her ability 
to breed regularly and to produce large amounts of milk and 
butterfat as indicated by approved records. Although such a 
system of judging is not as yet in general use, it is worthy of 
serious consideration.” 


172 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Mr. Mason: ‘We will now go on with our business ses- 
sion. ‘The annual election of officers comes next, the report of 
the nominating committee and then the Resolutions.” 


Mr. Nelson: “Mr. President and Directors of the Illinois 
State Dairymen’s Association, the Nominating Committee sub- 
mits to you the following officers for the ensuing year: 


J. P. Mason, for President. 
H. C. Horneman, Vice President. 


FP? Trish? Facies Ss.) Smith, Springfield; Ben Schertz, 
Roanoke; John B. Newman, Elgin, and Louis Nielson, Gales- 
burg, as Directors.” 


Mr. Marple: “Mr. President, I move you that the report 
of the Nominating Committee be received and that the secre- 
tary be authorized to cast the ballot for the officers named in 
that report.” 


Motion seconded and carried. 


Mr. Mason: “Is the chairman of the Resolution Com- 
mittee here ?”’ 


Mr. Caven: ‘Mr. Newman was appointed Chairman of 
that Committee but he was obliged to leave and requested me to 
make the report of the Committee on Resolutions. 


WHEREAS, This Forty-Third Annual Convention is the 
best gathering ever held by this Association, 


BE IT RESOLVED, That we heartily thank the citizens 
of Danville, the Mayor, Chamber of Commerce, and especially 
the Secretary, Mr. P. L. Wills, the Press of the city and the 
Committee of Business Men who have worked so incessantly 
to make pleasant as well as profitable our stay in this city; 

That we also extend our thanks to the speakers for their 
contributions to our splendid program; 

That we also extend our thanks to the exhibitors of dairy 
and creamery supplies, dairy cattle, dairy produce. 


FORTY-THIRD ANNUAL CONVENTION 173 


RESOLVED, That we heartily thank the officials of the 
Chicago & Eastern Illinois R. R. for their splendid and liberal 
co-operation and untiring efforts in assisting the Illinois Dairy 
Association in their development work in this section; and we 
thank Dr. H. A. Harding and others in his department who 
contributed effective efforts in equipping and conducting the 
dairy train operated from Danville to Marion. 


WHEREAS, His Excellency, Governor Frank O. Lowden, 
is endeavoring to enact legislation which by consolidating some 
130 agencies into g comprehensive departments, will affect a 
ereat saving to the taxpayers of our state and making pos- 
sible more efficient service to the public, 


THEREFORE, Be It Resolved, ‘That this Association, in 
annual convention assembled, do indorse the Governor’s con- 
solidation bills, and recommend his efforts to all agriculture 
agencies, and to ask our representatives in the Illinois senate 
and house to aid in the passage of these consolidation measures. 


RESOLVED, That this Association approves the general 
plan outlined by the State Food and Dairy Department for the 
grading of cream and the payment for same according to 
quality, and that we urge every cream producer and cream pur- 
chaser to co-operate with the authorities in every way possible. 


RESOLVED, That we re-affirm our position in favor of 
legislation that will safeguard the dairy industry against the 
fraudulent sale of butter substitutes. The oleomargarine forces 
are well organized and are awaiting an opportunity to make a 
supreme effort during the present session of Congress to secure 
the legislation they wish. The National Dairy Union is look- 
ing after the dairy interests in Congress and should have the 
financial and moral support of our dairy interests. 


RESOLVED, That inasmuch as the large interests, in- 
cluding feed companies, dairy and creamery supply houses, and 
dairy establishments, have not only inaugurated Educational 
Extension Departments and have shown a willingness to co- 
operate with our Association and the State Food Department 


174 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


in work for better and more extensive dairying, we favor a plan 
of co-operative effort, and we believe some plan can be worked 
out that will bring, economically, the greatest possible results. 
We would favor some such plan conducted under the direction 
of all the interests concerned. 


RESOLVED, That this Association send to our friend, Al 
Jennings, our appreciation of his thoughtfulness in thinking of 
us during his illness, and for his long and faithful efforts and 
attendance at all our meetings, and further that this Associa- 
tion send to Mr. Jennings our prayers for his complete and 
speedy recovery from his recent illness, and the hope that he 
may soon be able to meet with us and aid us in the future, as 
he has in the past. 


RESOLVED, That we thank our good friend, Ed Suden- 
dorf, for his substantial expression of good will, and that we in 
turn wish him many more years of health, happiness and pros- 
perity. 


RESOLVED, That we thank our officers, President J. P. 
Mason and Secretary George Caven, for their splendid work 
in arranging such a successful convention, and that we further 
recognize their good work in holding auxiliary meetings during 
the year. 


WHEREAS, The Dairymen’s Association, like all other 
agricultural organizations, is greatly interested in the move- 
ment for better country roads; and ) 


WHEREAS, The Illinois Highway Improvement Associa- 
tion in session at Danville on December 19, 1916, adopted reso- 
lutions calling upon the fiftieth General Assembly to present to 
the people at the election to be held November, 1918, the propo- 
sition to issue state bonds in the sum of $60,000,000 for the con- 
struction of a state-wide system of hard roads; and 


WHEREAS, This method appears the only satisfactory 
oné to construct a reasonably complete system within the space 
of an ordinary lifetime; and 


-FORTY-THIRD ANNUAL CONVENTION 175 


WHEREAS, There is no modern movement of such vital 
interest to all agriculturists and to dairymen in particular than 
the easy transportation of our products to market; 


THEREFORE BE IT RESOLVED, That this Associa- 
tion heartily indorse the proposition to issue state bonds for 
the purpose of building hard roads; and be it further 


RESOLVED, That the General Assembly be requested to 
avail itself of the federal appropriation for hard roads by ap- 
propriating the amount required to meet the federal allotments, 
and to take such other action as may appear necessary to comply 
with the conditions of obtaining federal aid in the construction 
of roads; and be it further 


RESOLVED, That a copy of these resolutions be for- 
warded to the speaker of the house and to the lieutenant-gov- 
ernor for transmission to the House and Senate.” 


Mr. Marple: “I move that the report of this Committee 
be approved as read.” 


Motion seconded and carried. 


Meeting adjourned at 12:00 m., to reconvene in the after- 
noon at Taylor Bros.’ barn for the Cow Judging Contest, 
awarding of prizes, etc. 


176 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


MILK AWARDS. 


First—Alexandria Farm Dairy, Aurora ..... “eee 96 
Second—Danville Pure Milk Co., Danville .............. 94 
Third-——~Alfalfa: Dairy, Danville .. 2... o<: .s auido) ee 93 
Sneider’s Dairy, Danville; ...... o.. 014. saul. ae) 2 88 
J. F. Bartley, Danville ... 2.00. 2%... . ., e372 2 87 
h...B. Cogeshall,- Danville {oo or boo ol aes oe eer 86 
Emerson Dairy; Danville .'0.2 00.0.0...) SB rr 85 


DAIRY BUTTER AWARDS. 


First—Charles Foss, Cedarville ...........>. ae 93.16 
Second—Alexandria Farms Dairy, Aurora ............. 92.66 
Third—H: C: Peck; Atlanta 200.00. 00. [OOS 91.66 
Fourth—Samuel Gray, Hastings, Ills. ....\’) Saas 90.83 


CREAMERY BUTTER AWARDS. 


First—A. J. Spohn, Morrison, -Ills, |... ..... ..2 eee 95 
Second—Peoria Creamery Co., Peoria, Ills. ............ 94.33 
Third—Charles» MacKinnon, Amboy, Ills. -..!. > 2g5aeee 94 
Fourth—Sugar Creamery Co., Watseka, Ills. ........... 93.5 


SCORES. 


Creamery Butter. 


Name Address Score 
O;.B. Jenson, Roadhoul@er +j.3e isin... a 86.16 
Union Dairy Co., Stewardson .. ..:...7.... 89.83 
Sam -Grimm, Grete o9o ra. /2) (22 .o SS 89.83 
AJ “Spohn, “Motrisom ..70 2010.07.32 95 


Peoria Createry°Co.}' Peoria ...-.2.0. 3 94.33 


——— 


FORTY-THIRD ANNUAL CONVENTION ag 


ememmmerciinon, Amboy tee o. ec eb oes ee. 8 94 
Burlington Creamery Co., Burlington, lowa ........ 92.66 
meer reek Creamery Co., Pana, Wee. ay. 91.83 
Peer ereck* Creamery Co!, Danville’... 00 v5.0." 89 
puear Creek Creamery Co., Watseka, Ill. ......... @3i5 
nn tnsariy So PS OP eee. 88.33 
Seeeereecterson, Round: Lake’ > ..022 i. ey. 91.66 
@ieweon Cteainery Co., Newton 22.) e002. er es 89 
femerecicame, “Bios Rock®: 0 ee 89.5 
imam ity Creamery Co., Champaign, Ill... 00.0.4. 87-33 
memo isros. & Co., Waterman >... 02 Se. 92.16 
mueemnmore a Co., Salem... 0. Lee ee Ee 88 
Meer tereamery Co., Tuscola, Il ss 0i 2 ee . 85.66 
Sumnmeroavantia’ 02 PO) eh OF Oh? BNO, 93 


Dairy Butter, 


Peers tlanta eS). elk Se 91.66 
Meeross Cedarville 02 0. 220. Pa Om, 93.16 
mum eeeday, Easting, His 20) ee OPO Le. 90.83 
Peeetera farms Dairy, Aurofa ..:.-.000........ 92.66 
Seen, Martville, RORWUNO. 2 2... ie ee 90.25 
pemeemeraee. Datiwille. . in. ose ee ee ee ee 89.75 


The Centralized Creamery as a Dairy Developer. 
(One Entry) ; 
emg ayiot, Chatsworth, Ills... a. ek a Score 70 
(Signed) G. L. McKAY. 


Advantages to be Gained by Attending a Convention of the 
Illinois State Dairymen’s Association, 


CLASS 2 
Score 
Beeemerntieon, Streator Ils? Pe OO Pee ieee t QI 
Seem rrenneison, Hinmtick, Ills. 2 oye Tae te 8 go 
en rladiey, Ridgefarm, Ills. ts ee oe! 88 


Semeeeronteonery, Lolono, fis !S 22... oe 75 


178 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


CLASS I 
Boys Under Sixteen 
Will Davis, Ridgefarm, Jllss . 4.73 . .-.nie.44'3 ee 85 
Theron Mathews, Ridgefarm, Ills. ~... .......s- 32 83 
Thos. B. McHatton, Baldwin, Ills., R. R. No: 2.3 8I 
Dale Banta, Ridgefarm, Ills. .......... 25° 80 
Carl Enser, Ridgefarm, Tls. «. >: :... ...). ... cance 80 
George C. Collins, Champaign, Ills., R: Ro Noise 60 
Lorn -E. ‘Taylor;*Chateworth, Tis) ..trsets tas ihe a 60 
Fred Collignon; Danville,.,Ills:)....3.......a.3 ee 70 
Earl, Jones, Gifford, Tlls..s..0<0-<2% <4,0. J ogee 60 
Raymond Hennessy;, Gifford, Ills. .:. .:...2 9 eee 60 
John ‘Morse, Gifford, Tllsc: 25). 0.2%: -:es! 9+ 20, 0) 55 
Evan Howell (age 11), Villa Grove, Tlls.......22 ee 75 
Bertrand Sparks (age 9), Allentown, Ills: ....2 333 75 


_ The essays of Evan Howell and Bertrand Sparks deserve 
special mention. It is unfortunate that there was not a special 
prize offered to these boys, as it is hard for a boy under 12 to 
compete with a boy of 16 years of age. The logic expressed by 
these two boys is a credit to themselves. No doubt they will be 
heard from in the near future. 7 3 
(Signed) G. L. McKAY. 


Stock Judging Contest. 


The stock judging contest held Thursday afternoon, Feb- 
ruary I, at Taylor Brothers’ Barn, was the center of much 
interest. The contest was held under the supervision of R. S. 
Hulce, who was assisted by Mr. Yapp and Mr. Clark, all of 
whom are members of the Department of Dairy Husbandry. 
About sixty entered the contest and almost as many more were 
onlookers. 

There were four classes of contestants: (1) owners of — 
purebred cows, (2) owners of grade cows, (3) boys 16 to 21 
years of age, (4) boys under 16 years of age. Each class of 
contestants placed two rings of animals, the purebred stock ex- 
hibited being used for the work. ‘The animals were numbered, 
and each contestant reported on a blank provided for that pur- 
pose his placings of the animals and his reasons for so doing. 


FORTY-THIRD ANNUAL CONVENTION 179 


After the contestants had handed in their blanks, the ani- 
mals were placed by the judges and discussed. ‘The discussions 
were listened to with a great deal of interest, and undoubtedly 
proved of much benefit. 

Three prizes consisting of orders for $3, $2, and $1 were 
offered by Danville merchants to each class of contestants. The 
merchants donating the prizes were: Ike $. Sevin, Wolga- 
mot & Cavanaugh, Deutsch Brothers, and Ries-Strauss Com- 
pany. ‘To the winner in each class the publishers of Hoard’s 
Dairyman gave a year’s subscription to their paper. 

The winners in each class were as follows: 

(1) Breeders of Purebred Cattle—George Frazier, Villa 
Grove, first; J. Grimshaw, Lake Villa, Ills., second; L. Minnis, 
Georgetown, third. 

(2) Breeders of Grade Cows—P. J. Hester, Ridgefarm, 
first; L. Potter, Jacksonville, Ills., second; R. S. Gwin, Oak- 
wood, Ills., third. 

(3) Boys 16 to 21 Years of Age—Glen Hagan, Fithian, 
Ills., first; Leo Dyser, Oakwood, Ills., second; Wesley Juvenall, 
Collison, Ills., third. 

(4) Boys Under 16 Years—N. Weist, 912 W. Illinois 
Street, Urbana, first; R. Johnson, Paris, Ills., second; H. Wol- 
ter, 614 Wayne Street, Danville, Ills., third. 


Prize Winners in Dairy Cattle Show. 
Guernsey Cows. 
Cow Over Three Years Old. 
First prize to Selma Glenwood, owned by O. W. Lehman, 
Lake Villa, Ills. 
Second prize to Ragapple, owned by O. W. Lehman. 
Guernsey Cow Two Years Old and Under Three. 
First prize to Princess of Midlothian, owned by O. W. 
Lehman, Lake Villa, Ills. 
Guernsey Heifer Under Two Years 
First prize to Raymond Certina. 
Second prize to Raymond Princess. 
Third prize to Babe of Chesney Farms, all owned by O. W. 
Lehman. | 


180 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Guernsey Bulls Over Three Years. 


First prize to Peerless of Midlothian, owned by O. W. 
Lehman. 


Guernsey Bull Under One Year. 

First prize to Norman of Chesney Farms, owned by O. W. 

Lehman. 
Holsteins—Cow Over Three Years Old. 

First prize to Chloe Artis Jewel of Cedaride, owned by 
Geo. Frazier, Jr., Villa Grove, Ills. 

Second prize to Lady Hengerveld DeKol Rue, owned by 
H. C. Horneman, Watseka, Ills. 

Third prize to Tina Clay Johanna Rue, owned by H. C. 
Horneman, Watseka, Ills. 


Holsteins—Cow Two Years Old and Under Three. 


First prize to Iroquois Korndyke Mollie, owned by H. C. 
Horneman. ) 

Second prize to Maplewood Hengerveld Queen, owned by 
George Frazier, Villa Grove, Ills. 

Third prize to Iroquois Johanna Cecil, owned by H. C. 
Horneman, Watseka, Llls. 


Holsteins—Heifer Under Two Years. 
First prize to Iroquois Korndyke Bess, owned by H. C. 
Horneman. 
Second prize to Maplewood Chloe Segis, owned by George 
Frazier, Villa Grove, Ills. 
Third prize—not named, owned by Frank Wolter, Ges- 
sie, Ind. . 


Holsteins—Bull Over Three Years. 

First prize to Emblagaard Tritoma Hengerveld Homestead. 
George Frazier, Villa Grove, Ills. 

Holsteins—Bull One Year Old and Under Three. 

First prize to Iroquois Pontiac Fayne, owned by Frank 
Molter, Gessie, Ind. 

Second prize to Maplewood Hengerveld Twist, owned by 
George Frazier, Villa Grove, Ils. 


FORTY-THIRD ANNUAL CONVENTION 181 


Holsteins—Bull Calf Under One Year. 
First prize to (not named), owned by Frank Molter, Ges- 
sie, Ind. 
Second prize to (not named), owned by Frank Molter, 
Gessie, Ind. 
Third prize to Maplewood Octavia Segis, Second, owned 
by George Frazier, Villa Grove, Ills. 


182 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


ONE DAY MEETING OF THE ILLINOIS STATE 
DAIRYMEN’S ASSOCIATION, HELD IN THE 
CITY HALL AT JACKSONVILLE, 
DECEMBER 9, 1916. 


Mr. Charles S. Black, of Jacksonville, 
Chairman of the Meeting 


Chairman: “Gentlemen, you will please come to order © 
now. We will start our meeting. Several days ago when some 


of the gentlemen asked me to be chairman of this meeting I 
refused, feeling that 1 was incapable of so doing, but they in- 
sisted, and so I am here with you today in that capacity. 

This subject of dairying is something that has been very 
dear to my heart for a number of years. I am not very well 
posted on dairying. 1 am a farmer, was born and raised close 
to Jacksonville and have lived here all my life and have been 
selling whole milk here for the past twelve or fifteen years. I 
now have 75 head of cattle of one kind and another, so you 


| 
| 


: 
: 


see I don’t know so very much about dairying, but nevertheless — 


farming is my principal business. 

We have a splendid list of speakers here for this afternoon, 
and I am sorry that there are not more farmers here to listen 
to their talks this afternoon which I know will be very interest- 
ing and instructive. 

The first speaker on the program is Mr. George Caven, of 
Chicago, secretary of the Illinois State Dairymen’s Association, 
who will talk to you on; “The Object of the Illinois State Dairy- 
men’s Association’.” 


Mr. Caven. 


“Mr. Chairman, Ladies and Gentlemen: 

We who make it not a business but a practice, when we have 
time, of trying to carry out the object of the Illinois State 
Dairymen’s Association, are not always discouraged when we 
get only a small audience to talk to at a dairy meeting, especially 


FORTY-THIRD ANNUAL CONVENTION 183 


the first dairy meeting in a town, because if we did get dis- 
couraged we would be so most of the time. 

It is a surprise, but it is nevertheless true, that it is always 
difficult to get people, and especially farmers, out to hear men, 
who are efficient in the dairy work, talk about that line of busi- 
ness or talk about the improvement of the soil, and I presume 
it is the same in any line of farming. The farmer, more than 
any other class of men, is content or has the idea that he does 
not need to be told about how to run his business. The busi- 
ness man in the city had that idea a few years ago, but every 
year you will find more lines of business organizing, and you 
will find more and more conventions of the various lines of 
business, more meetings where these men meet together and talk 
over their own line and get ideas from each other, and that 
will be true in the farming line. A few years will see a big 
change, a big improvement in the audiences who will appear 
when a dairy meeting, or a meeting in the interest of that line 
of farming is announced. 

The object of the Illinois State Dairymen’s Association is 
entirely educational. The men who belong to that Association 
and who are the speakers at its meetings are men who are 
interested in the business and its development, they are the men 
who do the work without any pay at all, and there certainly 
isn’t any chance for any political preferment or any other means 
of reward, their only reward is the knowledge that they are 
telling the farmer what dairying will do for his farm and for 
his family—they are doing a public service. 

The way to make money on a dairy farm, or any other 
kind of farm, is to get it organized on a business basis. It is 
just the same as any other line of business, it has got to be 
organized and followed on a regular plan in order to make the 
greatest profit on the capital invested and the labor and ma- 
terials necessary. 

Mr. Mason, the President of the Association, and other 
gentlemen who will speak to you today, are acquainted with that 
part of the dairy business. My acquaintance is more intimate 
with the marketing end of the dairy business, and I just want 
to say a few words along that line. 

The market end of the business has no limits whatever. 


184 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


There is nothing in the whole situation that indicates that we 
will ever reach the time when there will not be a market, and a 
good market, for dairy products. It would surprise you to know 
how very short this supply of what is called ‘extra’ butter is in 
Chicago. The butter, when it reaches the market, is graded: 
‘extras’ are called the best,—then there are ‘firsts’ and ‘sec- 
onds’ and so on, all graded according to quality just the same 
as wheat is graded into No. 1, 2, 3, etc. Most of the people 
in the cities and in the towns never get better than a first grade 
of butter. The restaurants that will pay a high price, and there 
are not many of them; the few hotels that can charge very 
high prices and get a trade from wealthy people, are in the 
market all the time for what is called ‘extra’ butter and they 
will take all that the market supplies and want more than they 
can get. 

The people, generally, want a better grade of dairy prod- 
ucts than they are getting, and they will pay for that better 
grade, so that there isn’t any chance in years to come of the pro- 
duction of dairy products ever catching up with the demand, 
and that is true because the demand is going to increase as fast 
as the production, and even faster. 

The statistics show us today that the production of dairy 
products in this country is not keeping up with the increase of 
population and demand. ‘The tendency has been towards the 
cities and the increases in population in those centers are taking 
all that the farms produce and demanding more than they can 
get, and that is why we have the extremely high prices today 
and why we hear so much about the high cost of living. We 
are not getting from the farms anywhere near the supply of 
food products, especially dairy products, that the markets are 
demanding. 

The dairy business, as I said before, wants to be put on a 
business basis, and when it is so organized and conducted as 
an organized business the rewards are certain, the building 
up of your farm in soil fertility is certain; you are not robbing — 
your land when dairying as you are now doing by grain rais- 
ing. In dairying the farmer is keeping up his land fertility and 
engaging in a business that will give him a profit and make 
money for his family and also provide a future for them. 


FORTY-THIRD ANNUAL CONVENTION 185 


That, I think, is enough of an introduction of the men who 
will really tell you how to run a dairy farm and do it profitably. 
I want to say at this time that the State Dairymen’s Association 
is holding a lot of these one-day meetings in different parts of 
the state, and the main convention of the year is to be held at 
Danville, January 30, 31, and February 1. We expect to have 
a big display of dairy cattle there and a good three-days’ pro- 
gram, a number of interesting contests, instruction on how to 
judge dairy cattle, etc., and I am sure that any of you who 
can attend that convention will be well repaid for so doing. I 
thank you very much.” 


Chairman: “We will next hear from Mr. J. P. Mason of 
Elgin, President of the Illinois State Dairymen’s Association, 
who will talk to you upon the subject of ‘Dairying in Illinois.’ 
Mr. Mason—” 


; 186 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


DAIRYING IN ILLINOIS. 


J. P. Mason. 


“T don’t know whether the dairy business is interesting to 
you: or not, but we are going to talk about it anyhow. We 
want to encourage more and better dairying in Illinois. Tllinois 
is about fifth in the rank of dairying states and it ought to be 
first. A good many people think where land is high they can- 
not afford to dairy it. That is what you think here perhaps. — 
I have talked to a great many men in central Illinois where 
land is valued at $250 per acre and higher and grain raising 
followed, and put this question to them: Do you pay interest 
on the capital invested including all running expenses of the 
farm and still leave a profit? ‘They invariably say ‘no.’ Now 
either their system of farming is not right, or the land is selling 
for more than it is worth. The earning capacity of land should 
govern its price. 

When you sell the grain off of your farm year after year 
and do not put anything back, you are virtually selling your 
farm off in wagonloads, and you are getting less and less re- 
turns all the time. Now, I live in the dairy section of this 
state. If you live on a dairy farm you have two strings to pull. 
A dairy farm is a manufacturing plant pure and simple; you 
grow the raw material on the farm and it is turned out as fin- 
ished milk and sold. Look at it in a business light, the farm 
and buildings are your fixed capital, your dairy and tools your 
working capital. The object of any line of business is to make 
the working capital pay the highest possible returns on the 
money invested as well as adding to its value; the increased 
value of a farm appearing in increased soil fertility. That is 
the great object in dairying—building up your -soil—and you 
don’t want to overlook that. There is not a business on earth 
that gets the abuse or will stand the abuse with as much money 
invested as farming does. Let the farmer adopt the same basis 
as that on which a banker or merchant runs his business and 


FORTY-THIRD ANNUAL CONVENTION 187 


he will find there is no better business than farming. The first 
thing a man wants to do on a farm is to learn to finance his 
business; that will put a man on his feet quicker than anything 
else he can do. You know how much you have invested in the 
farm; figure your interest, add taxes and what it costs to run 
the farm and see what the total is. Take this total from your 
receipts and see what your profits are. Learn to finance your 
farm; that will put confidence in you and in your business. 

Next, put the cow on the same basis and see what she 
does. With us, we are all dairymen in Elgin. We used to 
grow wheat and kept on until we had to turn to dairying and 
we are in the dairy business still. Our land is as good as yours 
here. We have built up one of the finest dairy sections on 
earth, the fame of which is world-wide. You won’t find a 
better dairy section anywhere than about Elgin,—good roads, 
good houses, good barns, etc. You take any section where 
dairy farming is practiced and you will find prosperity. Den- 
mark was at one time nearly bankrupt and the dairy cows made 
it one of the most prosperous countries in the world. See 
what it has done in Wisconsin. Men come from all parts of 
the country to buy cows there. There is one county in Wis- 
consin, Green county, 24 miles square, where they have a popu- 
lation of 23,000 people, and in that one county they have 160 
cheese factories, 3 creameries, and 3 condenseries. Last year 
the dairy farmers sold almost 4 million dollars’ worth of their 
products. Here is a concentration of the milk industry in all 
its phases that can’t be beat anywhere in the United States. 
You can do the same here. You talk about your high-priced 
land; that is why you can get better results. There are greater 
prospects in dairying than any other industry in the country. 

We started in Northern Illinois with our native cows and 
practiced summer dairying. Our factories ran through the sum- 
mer and closed down in the winter. Later we developed into 
winter dairying; and probably two-thirds of the milk today is 
made during the winter season. By having the cows freshen 
in September and October, the milk flow will be greater and 
more plentiful when the prices are highest and profits the great- 
est, and it is the profits we are all looking for in the dairy 
business. 


188 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


As I say, the farm is the manufacturing plant and the cow 
is the machine that converts raw material into a finished prod- 
uct; but you want a genuine dairy cow. Take the breed you 
like the best. We keep the Holstein cows up there in the Elgin 
District altogether. This cow machine is a sensitive piece of 
machinery; she responds readily to good care and good feed, 
or she will go just as quickly the other way if she doesn’t get 
good care and feed. It is up to the man as well as the cow— 
you want to give her the right kind of care. 

In handling the dairy cow, according to the way we do it, 
the frost should never come down on a milk cow’s back. In 
the fall she ought to be in a good warm, comfortable barn and 
well bedded. We make our barns there 36 feet wide, two rows 
of cattle down through, and the rows as long as we want them. 
Have the cows face outward and a wide enough place behind 
them to give room to take out the manure. Each animal has 
its individual stall. You can stable a dairy a good deal quicker 
when the cows become accustomed to their stalls. The milker 
should commence on the same cow each time and follow through 
without change. Regularity is essential in the milking and 
feeding. We have a water trough for each two cows auto- 
matically filled and we feed cows salt every day. You don’t 
salt your potatoes once a week,—you want the cow to learn 
to eat salt. The more salt she eats the more water she drinks, 
and the more she eats and drinks the greater the milk flow, 
and the greater the milk flow the greater the profits. The cow 
is a wonderful machine and you should be working that machine 
to its full capacity.- Feed the cows all they can eat, but do not 
overfeed them for that is worse than not feeding enough,— 
feed them so that they relish their food and feed them what 
they like, so that when the herd is through eating they leave 
the feed boxes licked up clean—that is economical milk pro- 
duction. 

We turn the cows out a half hour each day until the 2oth 
of May or first of June and I keep them stabled during the 
day in summer out of the heat and away from the flies; they 
will do better in the barn than elsewhere. In the barn it does 
not freeze in cold weather, and the cows are protected from the 
hot sun in summer, it is always comfortable there. That is the 


FORTY-THIRD ANNUAL CONVENTION 189 


way to house the cows. Have good ventilators, whitewash the 
barn and keep it nice and clean. 

When it comes to feeding the dairy cows on your high 
priced land where you can plow it all, the pasture is the most 
expensive feed you have, because you can grow a good crop of 
corn on an acre which when put into your silo will feed 365 
days 40 pounds each day. If you can grow alfalfa, so much 
the better, it is nearly a balanced ration if you put grain with 
it. My cows never come into the barn and do not find their 
feed ready for them. Each cow will come in and go to her 
stall; and that is better than keeping a dog to drive the cows in. 

When it comes to filling the silos there is more danger 
of putting the corn in too green than too ripe. You want it 
nearly mature. Cut it as short as possible, you can stack more 
in the silo and it will be eaten without any waste. The cow 
will eat it in preference to any other feed that grows. Some 
years ago they put up corn too green and it resulted in too 
much acid in the feed and it was not healthy feed and did not 
have the nutrition in it that we get in silage today. 

A dairy farm is a manufacturing plant; the better your 
farm is, the greater your crops, and the greater your crops the 
more livestock you keep; you are doubling up on your farming, 
and the average dairy can be doubling by breeding calves. The 
more stock the more fertility goes back on the farm. You 
don’t have any idea of what you can do in that respect. That 
is the only kind of farming that will pay on your high-priced 
land, but you have got to have the right kind of cow. 

We have a concrete floor and water trough and drop be- 
hind the cows, and a cow will furnish from 85 to 95 pounds 
every 24 hours of the best kind of fertility to go back on your 
farm; that is something worth while. 

These farmers, you say, don’t all make money. If that 
is true, it is not the fault of the business; it is the fault of the 
farmers. I never knew of a dairy farmer who got into the 
game right that did not make money. I have seen men fail 
in the dairy business, but when a man goes into the dairy busi- 
ness and builds it up and realizes that he is doing something, 
the more he wakes up and makes that farm his place of busti- 
ness, the higher his milk checks go. 


190. ~. ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


I knew one dairyman who used to complain a good deal 
about the dairy business; he was a renter. The year before 
last he produced 21 eight-gallon cans of milk through January. 
Three persons did the work and the milk brought in $900, or 
about $1 per day per cow. That is pretty good business. And 
the year before that I kept track of him and for every dollar’s 
worth of feed, he produced $3 worth of milk, besides having 
50 tons of manure to put back upon the soil. You have no con- 
ception what you can do with the right kind of cows if you _ 
get into the game. 

Another farmer who has 140 acres said the price of milk 
was too low. He used to make from three to five cans of milk 
on that 140 acres. That farm changed hands and a young 
German bought it; he keeps one more hired man and he makes 
from 28 to 35 cans of milk and during his two highest months ~ 
he received $215 for his milk. He is building up his farm; it is 
getting better every day; yields getting higher all the time. 
How long will it take him to pay for that farm? 

You look upon farming as a drudgery; you want to raise 
it above drudgery. You take building up the soil, better yields, 
and feeding to wellbred animals and seeing them thrive and 
develop,—there is not a business on earth with greater attrac- 
tion and where the possibilities are greater. The grandest busi- 
ness today is agriculture; the farmers don’t realize the possi- 
bilities of their vocation. ‘The farmer does not realize that he 
is producing new wealth. In fact agriculture produces more — 
wealth and prosperity to our nation than any and all of the 
other lines of activity combined, and the farmer is the only man 
on earth who is not organized. He doesn’t know his position. 

Some of you who are in the dairy business, if you have 
any questions to ask, just do so. When I was 45 years old I 
thought some of quitting, and I’ll tell you how it looks to me 
now: When a man quits the farm and moves to town the 
farmers don’t want much to do with him because he is out of 
their line of business; and the city man doesn’t want much 
to do with him because he is a farmer;—now where is he? 

Now-a-days, with the free mail delivery, with the tele- 
phone, good roads—in dairy sections we always have good 
roads—where is there a better place than the farm? [I live five 


FORTY-THIRD ANNUAL CONVENTION 191 


miles from Elgin. I get my Chicago paper as early in the 
morning as many Chicago people do. I can go into town on an 
oiled road, it is just like a boulevard—why should I move to 
town? ‘They tell about these old men that want to rest. I 
don’t know of anything worse for the active farmer than to 
move to town; it is a good way to shorten his life. The harder 
I work the better I feel. A man is a good deal like machinery, 
he will rust out faster than he will wear out.” — 


QO: In regard to that salt, do you do anything more than 
keep salt before the cows all the time? 


A: I feed it to them. You want to teach them io relish 
it; it is healthy for them. Give them what they will take and 
eat up. You want to watch both ends of your cow. Keep them 
in good condition. 


QQ: Is there any possibility of cows overeating salt? 


A: Put it in the feed, keep everything in working order. 
That is just what you want to do, to see how everything works. 
A man who owns cattle should become a good cattle feeder. 
You want to watch your cows. A cattle feeder can tell at a 
glance whether they are feeding right or not, the way they go 
at it. There are no two cows that will eat the same. We salt 
the cows in the summer right along. 


QO: What have you found as the result of your summer 
plan of keeping the cows in during the heat of the day and 
letting them out at night? 


A: The barn is the place for the cow. If you plowed 
all the farm you would not want any pasture. Farmers should 
use the cement floor in the yard, you keep your cattle in nicer 
condition and when you are hauling out the manure you are 
hauling out clean manure. 

Now about this farming, I have been down in southern 
Illinois a good deal and they have got to do somethirig down 
there more than you have. I heard Doctor Hopkins tell the 
farmers: “You grew wheat until you couldn’t grow it any 


192 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


longer, then you raised timothy, and now you are growing red 
top; and when you cannot grow red top any longer, you are 
going to quit. Right here, in Illinois, within twenty miles of 
where I stand, the people are so poor they cannot afford to put 
windows in their barns. You cannot drain this land of fertility 
and expect it to continue producing crops without putting fer- 
tility back. Rock phosphate is good, and when you get your live- 
stock you go it one better. When you go down through south- 
ern Illinois and see how they get all the humus out of the soil 
you realize they are just going from bad to worse. There is 
one thing I don’t believe in, and that is plowing and working 
the land when it is not in physical condition to work. This land — 
would respond to large crop yields if it were properly fer- 
tilized; if you were putting something back upon it each year. 


~_ 


QO: Do you do anything with soiling crops? 


A: I used to do 25 cans of milk on 100 acres and used to 
sow rye in the fall for spring feed and you would be surprised 
on good land what a little it takes. I don’t believe in putting 
cows on damp land. I kept track of 26 days and I received 
$42 an acre for that crop of milk in money, and took them off 
and put them on dry land and the first ten days on that land 
they paid me $1.10 per day. The 27th day there was a com- | 
plaint about the milk, they thought the milk was rank. 

Now I know a man who went in debt to buy a farm and 
there is nothing as sure as dairying to help lift the mortgage, 
if the business is well handled; it does not fluctuate like wheat 
and grain, it is a safe business. You don’t want to be afraid 
of a debt, because, when you are in debt, you have something 
to work for, some ambition to get out of debt, and there’s some- 
thing to that. I knew a farmer that ran in debt. He came to this ~ 
country from Germany, lived on a rented farm a while, and 
then bought a farm and went in debt $28,000. It took him 
fourteen years to pay for that farm; and, while he was doing 
that, it increased in value $10,000. He is now working for 
himself, owns his own farm and he owns another good farm, now 
and has money besides. A farmer needs to make up his mind that 
he wants to make so much this year; if he does not get it he 


FORTY-THIRD ANNUAL CONVENTION 193 


shouldn’t get discouraged but put on more steam and a little 
more pressure and you will get it. No man has ever been harder 
up than I have been. I worked out by the month for six years 
when I was a young chap and quit a good job of $100 a month 
and board to work for myself and never regretted it; and I want 
.O assure young men that farming is the greatest vocation. Why 
do these young men quit the farm and come in town and be some- 
body’s hired man? Why is it? Go ona farm; a farmer is a 
business man and if other men can succeed at farming you can 
do it too. We want to encourage more of the young men to 
stay on the farm. 


Q: You would not recommend the sowing of winter rye 
for dairy cows? 


A: We were talking about that just for spring feed. We 
don’t have any winter pasture. 


Q: Don’t you let them out an hour or two in the middle 
of the day? 


A’: They will give more milk if kept in the barn in cold 
weather. You let them out on an apparently nice day but wit 
a strong, cold wind blowing, and you will find there will be a 
shrinkage in the flow of milk. 


Q: I heard my neighbor telephoning yesterday to have the 
cows put in and he told me today that they were short of milk. 


A: That is just what I am trying to tell you. 

I had a young man working for me this summer, it was ac- 
tually hot up there and he would go out to work after breakfast 
and put on leather gloves. Are your hands cold? I asked him, 
but the fact was he did not want to soil them. I told him when 
I went anywhere I considered it an honor to show hands that 
labored. I recall one time when I was going to St. Louis, I 
worked on the farm until dark and walked down to the train and 
I did not have time to get some money; and the next morning 
when I reached St. Louis I walked into a bank and I asked the 
teller: will you cash this check on the Home National Bank of 


194 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Elgin for me? ‘Have you anyone to identify you,’ he asked, and 
I said to him, I don’t know a soul in this town, but, mister, I am 
neither a counterfeiter nor a rogue, but an honest farmer and 
pay my bills, and here are the proofs, and I held out my hands. 
He looked at them and said: ‘T’'ll cash the check.’ I told this 
young man that if I had had hands like his, I wouldn’t have got- 
ten the money. 

We want to encourage more dairying. Get good cows, build 
up a farm and pay for it as you go along; you will have a steady 
income the year around; you can labor the year round, keep more 
help in the winter than summer, it is a good steady business. 


O: What would you suggest in a case like this: I want a 
cow or two for my own use, one for each of the hired men; and 
with so few cows we can’t have a silo; you can't build ii for so 
few cows and therefore they do not get the best feed. Would 
you suggest my doing something else? 


A: I never talked to a man owning cattle and put the ques- 
tion to him, where he had no more than 8 or 10 cows: Don’t 
these cows pay you as well or better than anything else on your 
farm, but what he said ‘yes.’ I would suggest to you to get 
more cows. 


QO: It is a hard matter in this part of the country to get a 
good cow. If the milk testing people would come down here 
and look us over condemning the poor cows, we would nct have | 
milk enough for our own use. 


A: That’s quite a conundrum: to get a good cow. We cull out 
ovr cows in the spring and go into Wisconsin, Minnesota arid 
Towa and replace them. We formerly went up there and picked 
out the cows we wanted to buy, as I said before, but now they 
pick out the cows they want to sell. The demand is greater than 
the nroduction. ? 

Put every cow on her financial standing You talk about 
one-third of the cows not paying for treir keep in this state; 
many cows in the State of Illinois never had an opportunity from. 
a lack of care and proper feed; they have had no show at ail. 


FORTY-THIRD ANNUAL CONVENTION 195 


These Cow Testing Associations do not cost but little and they 
are of great benefit. You should have in an association 25 to 30 
different farms and the tester would then go on each farm one day 
a month and keep track of and test every cow, and at the end of 
the year he will tell you what it has cost to keep each of these 
cows. The cost of the association to each farmer is very small. 


QO: ‘Would you discard a heifer who makes a poor showing 
her first year? 


A: You can’t always tell. Some years cows don’t do as 
well as in others. You can tell a cow that it does not pay to 
keep pretty quickly. You ought to keep more cows here. You 
have a good creamery and a good market. If you have a cream- 
ery to buy your cream, letting you keep the skimmilk and feed. 
it to pigs and calves, you will get more than we do selling whole 
milk. Get a good sire and raise good heifers. 


How do you milk, Mr. Mason? 
af By hand. 


How many cows do you milk on your farm? 


ee Mig Boe 


I have milked 7,890 myself since the first of January. 


How many cows do you have on your farm, is what I 
was asking you, Mr. Mason. 


A: Seventy-five cows. We don’t keep as many as we used 
to on account of the shortage of labor. 


QO: Do you milk by machinery? 


A: That would take off a great deal of the pleasure of 
dairying. (Laughter). The milking machine is all right, I 
think, but there is a difference of opinion about it. Many dairy 
farmers are using it successfully and some time in the future it 
will be in general use.” 


196 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


BIGGER AND BETTER CROPS. 


E. T. Ebersol. 


“By a logical system of reasoning, I feel there ought to be 
at this time nine or ten thousand people at this meeting. I] went 
into a town south of Joliet two weeks ago tonight having a popu- 
lation of 200 people. There were at that time 118 persons, with 
a majority of women, in the audience, and if you have 18,000 
people in this town, more than 50 per cent should be present, 
calculated on the basis of the attendance at Elwood. 

It is true that not all people are interested particularly in 
the dairy business. Some people are interested in it from the 
standpoint of the butter supply, others from that of the milk 
supply. Only last evening I was in a little town not far from 
here and at the evening meal I asked for a glass of milk and 
to my surprise there wasn’t any to be had, and yet in that town 
during the month of October the receipts to the farmers for — 
the production of the following articles, poultry, eggs, butter 
and cream, was somewhat as follows. I will read the receipts. 
For the first day $172.20; for the second day $230.97; the third © 
day $111.52; the fourth day $220.43, and it runs on down to the 
eighth day, $545.53. This was in the town of Murrayville and 
the farmers were bringing in their produce and taking back 
this money, an average of $193.84 a day, and yet nobody had 
thought of Murrayville as being a dairy or poultry region. These 
figures, it seems to me, are worth your consideration. 

I cannot resist mentioning one thing that occurred and 
you will pardon the reference. Mr. Clark mentioned the value 
that would come from a Cow-Testing Association in your 
neighborhood. When I taught at Gibson City, Illinois, I had 
a class in agriculture make, under my direction, tests of milk 
for the farmers who cared to send in samples for that purpose 
to our laboratory. Quite a number of the farmers availed them- 
selves of the opportunity and sent in samples of milk to be 
tested and many tests were made. In some cases milk was tested 


FORTY-THIRD ANNUAL CONVENTION 197 


two or three times from the same herd and the same animals. 
It was not an official test of the production from these cows, but 
one man had a sale and he came to me after the sale and made 
the statement that he believed that when he was able to say 
to the men who were bidding. upon a cow that she had been 
tested and that her butterfat production was 4.1 per cent, that 
cow sold for $10 more than he would have been able to sell her 
for had he. not been able to make that statement. That is a 
small matter, but it is a step in the right direction. It might 
be the means of your getting from the sale of some of vour 
poorer cows, the money necessary for conducting an association 
test. 

For the few minutes that I have, I want to speak to you on 
the production of bigger and better crops, and this evening I 
shall speak on the subject of alfalfa, and if I am the last speaker 
on the program [ shall be willing to stay here as long as you 
want to stay, providing I can get away on the 9:45 train. 

There are three groups of factors that work towards the 
production of bigger and better crops. One set of factors is 
absolutely beyond the control of the farmer, and he should not 
spend much time and worry concerning those factors: moisture 
and temperature conditions. ‘The average farmer has all that 
he can do to take care of the things over which he has control 
and should let other things alone. 

Now, another set of factors is that set over which the 
farmer has partial control, and the third over which he has abso- 
lute control. Now what are the things over which the farmer 
has partial control, and can he manipulate these conditions in 
such a way as to make it profitable to him? One of these fac- 
tors partially under the control of the farmer is the control of 
the plant diseases to our common farm crops. Can you realize 
that the average loss due to plant diseases alone in the United 
States is more than 800 millions of dollars per year? I will 
give you some figures: the losses due to Bunt, or Stinking Smut, 
alone are 12 million dollars. The smut of the oat causes a loss 
of 20 million dollars; the blight of the potato, 36 millions; the 
smut of the corn 36 millions; the rust of wheat 67 millions. 
This gives us the annual loss caused by a few of the plant dis- 
eases, but the total annual loss amounts to more than 800 mil- 


198 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


lion dollars. However, where one farmer is trying to control 
the plant diseases upon his farm, and his neighbor is doing 
nothing in that direction, his efforts are practically wasted. This 
should be a community-wide effort, everybody should take an 
interest in it, and not only in the control of plant diseases, but 
in the control of insect enemies, and that is the second thing 
over which the farmer has partial control at least. The loss 
from that source amounts to one billion dollars a year in these 
United States. Enough money to support the United States 
government, to pay off the pension roll, and to support our Navy 
and Army. Equally distributed, each person in the United 
States would receive about $50, which, if properly taken care of 
and accumulated for each year for fifty years, would amount 
to something like $9,000 for each man, woman and child in 
the United States, and yet we, as agriculturalists, are doing very 
little in the control of the insect enemies of our farm crops. 

The loss due to the Hessian fly is r00 million dollars yearly. 
The farmer in this part of the state who sows his wheat before 
the first of October is tiding over the life of the Hessian fly, 
which later will be carried to the farms surrounding and not 
only will the man who sows his wheat too early reap the reward, 
but his neighbors will suffer therefrom as well. 

And now comes the greatest of all the losses due to insects, 
those which insects cause in our stored grain: ‘This amounts 
to 200 million dollars per year, and you can get these figures by 
applying to the United States Government, Agricultural Depart- 
ment, report of Mr. Marley. Are we doing our duty is the 
question that ought to come to every community and to every 
individual within that community in the saving of that which 
we have actually produced? First, we want to produce the 
largest amount possible, and then second, we want to preserve it. 

Then the third factor that is partially under the control 
of the farmer is the quantity of plant food available for the 
growth of the crop. It seems to me rather strange that with 
all that has been said and done in the way of experimenting and 
issuing bulletins and the speaking of people, that some people 
over the state are as slow as they are, in some localities at 
least, to accept what has been termed the “Illinois System of 
Permanent Agriculture.” You may not believe in it implicitly, 


FORTY-THIRD ANNUAL CONVENTION 199 


but all you have to do is to study the facts as presented to you 
and you cannot help but feel that over large areas in this state 
nitrogen is wanting in our soils. It is as free as the water, the 
only thing’ for us to do to get it into the soil is to use limestone, 
sweeten it and inoculate the soil for legume crops and turn 
as much as possible under. I have some charts, one of which © 
shows what I want to demonstrate. Upon the yellow silt loam 
of southern Illinois, some experiments were conducted at the 
University, and the yields without treatment were as follows: 
7.05 bushels per acre per year of wheat; 13.5 bushels of oats 
per acre, but when nitrogen was added there the wheat yielded 
85.93 bushels, or an increase of 78.88 bushels. I don’t expect 
on a farm that you will get any such increase. You see the 
temperature conditions were kept constant, not varying more 
than 10 degrees, and the moisture conditions were kept ideal. 
The increase in the oats crop was 99.08 bushels due to the addi- 
tion of nitrogen. Now right beside this I would like to con- 
trast the crops upon a soil that was taken in LaSalle county, 
rich in nitrogen, manure had been kept upon the farm. The 
surrounding farms had been depleted of their fertility in order 
that this farm might be made more productive, and upon the 
soil of this farm, taken to the University of Illinois, spring 
wheat without treatment of the soil gave a yield of 34.2 bushels 
and in every case where nitrogen was applied there was a 
considerable increase, showing that nitrogen, even in this type 
of soil, is the element needed. 

Suppose on the average farm, with that treatment, you 
would get one-fourth the increase gotten out of this culture 
work, at the present price of wheat it would pay immense re- 
turns. When you have gotten more nitrogen into the soil, more 
organic matter, you will want along with that other element 
which it is necessary for us to purchase, and that is phosphorous, 
because under present normal conditions it is made available 
at the rate of 12 pounds per acre per year and in order to grow 
a 100 bushel crop of corn you will need 23 pounds of phos- 
phorous, and it is absolutely impossible to grow that corn with- 
out it. This will be liberated by the rapid decomposition of 
your organic matter, but remember—you cannot grow the 
largest crops of legumes to turn under in order to make avail- 


200 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


able the plant foods of your soil without inoculation of these 
legumes. All of this is a study in itself and it is necessary for 
us to understand the conditions from the beginning to the end 
and make the application in such a way as to obtain the greater 
crop with this treatment. 

(The factors are absolutely under the control of the farmer.) 
There is no reason whatever for anyone putting into the soil 
anything but the very best of seed. It was only a short time ago 
_ that men went over the state of Iowa and took from the planter 
boxes, seed actually being dropped by those planters in the field, 
and at the experiment station germination tests were made of 
these samples, and less than 65 per cent of the corn germinated 
strongly. There are “suckers” and other people living in the 
state of Illinois putting into their soil corn that will not germi- 
nate any better than that which the lowa farmers were using. 
You are going to have trouble getting good seed due to the 
early frost. The first frost came 28 days too early, and all 
through the northern part of the state there is practically no 
seed corn, and through the central and eastern parts much of it 
has been damaged. Now the man who puts corn into his ground 
from ears grown this year and does not first test at least six 
grains from each ear before so doing, and is satisfied as to its 
germination, is running a great risk, because every ear he uses 
that is not right will cause a loss to him of from 5 to 8 bush- 
els. You cannot afford to suffer such loss. Select your seed 
corn carefully. I know it is too late to do it this year. There 
are many factors,—fourteen,—that ought to be considered. How 
about the selection of oats? I asked a class of 129 people just 
about a year ago now, at the University, how many had ever 
seen a fanning mill, and many of them didn’t seem to know 
what I was talking about. Often the fanning mill is run at a 
very irregular rate while the grain runs through at the same 
rate continuously. This does not properly clean grain though it 
is the manner in which the work is too often done. 

The heaviest grain in the head of the oat on the average 
is the one that is going to produce the largest yield. I know 
this from some work that has been done, and the light grain 
is the one that will produce the least oats. If you could take 
the time to select the head of oats and take the highest spikelet 


FORTY-THIRD ANNUAL CONVENTION 201 


and the largest grain in the spikelet, you would get the largest 
yield. 

You ought to grow more than 2,100 bushels of oats to 
the acre. I come to that conclusion by a logical system of rea- 
soning. I know you won’t believe it—I don’t believe it myself. 
But from one grain I got 729 grains of oats. If I had planted 
a bushel of oats at that rate, | would have gotten 729 bushels 
in return, and some people sow 3 bushels and they ought there- 
fore to get three times 729 bushels, or 2,187 bushels,—but they 
don’t. It was a surprise to me that I could get 729 grains from 
one grain planted. 


QO: How many bushels? 


A: When you sow oats by the bushel it doesn’t mean any- 
thing to me. I know that there are varieties of wheat and oats 
with certain definite numbers of grains per bushel, and other 
varieties that will have one-half, or twice as many, therefore it 
does not mean anything to say you sow so many bushels. I 
think we are coming to the time when we are going to sow by 
the number of live grains to the acre and it will be somewhere 
around 1,500,000. 


QO: I tried that, I was operating a farm and the man who 
owned it took a handful of oats and counted how many grains 
of each size. I had a field of sixty acres and I got 80 bushels 
per acre. 


Mr. Ebersol: How many grains to the acre? 
QO: These oats were wide open, it was a rather low yield. 


Mr. Ebersol: We started, at the Experiment Station a 
year ago last spring, to determine the rate best suited under 
the weather conditions of that particular year, but it was a 
failure because of two of three things. This is true. Where 
Mr. Allen sowed one bushel of oats,—I do not know how many 
grains, but probably about 800,000 to the bushel,—and with it 
18 pounds of alfalfa to the acre, the yield of oats was 71.1 
bushels. 


202 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


QO: In fanning our oats .we had three different sized 
grains. We put them on the scales and the middle-sized oats 
weighed the heaviest. Which would have been the best seed to 
sow, the largest looking kernels seemed to be more hollow? 


A: The experiment indicates that the largest on the whole 
is the heaviest. 


QO: We mixed the two largest and cut out the smallest, 
we sowed the largest and heaviest and harvested 80 bushels 
to the acre. I tested six grains on each ear of corn and they had 
to show a good start or we did not plant kernels from that ear. 
Notwithstanding this farm had been farmed continuously and 
no stock on it, we usually got sixty bushels. If we did not get 
sixty, we were not satisfied. The owner of the farm is the 
president of a bank here today, he is up in these things and 
tries to keep up. He has too large a farm, and by the way he © 
got me to go to a meeting held here and I bought seven cows 
-on Mr. Mason’s advice and these seven cows made $464.00 in 
butterfat in one year. We sold the calves at $53 a head. I 
have since bought 2 farm and I am still there. 


Mr. Mason: How large a farm have you? 


A: Eighty acres. Where we sowed one bushel we get 
70.1 bushels of seed and as nice a lot of alfalfa as you could 
ask for. Where we sowed 1% bushels we had more oats but 
less alfalfa. On the other place right beside mine where they 
planted at the same time and cultivated it in the same way, 
they got 2 bushels of oats to the acre less and no alfalfa. | 


FORTY-THIRD ANNUAL CONVENTION 203 


INFLUENCE OF ENVIRONMENT AND BREEDING 
IN INCREASING DAIRY PRODUCTION. 


By H. H. Kildee and A. C. McCandlish, Iowa State College of 
Agriculture and Mechanic Arts. 


Data secured in an investigation which has now been under 
way for eight years at the lowa Agricultural Experiment sta- 
tion give direct support to the belief that a good paying dairy 
herd can be built up from a foundation of common cows through 
proper methods of feeding and management and through the 
use of a good purebred dairy sire. The results of this work 
are presented in a preliminary way in this bulletin and will be 
given in more complete form when the investigation has been 
carried further. 

Investigations of this kind are fundamental to the task of 
increasing dairy production to meet increasing demands for 
dairy products because they seek to find ways of getting more 
milk and butterfat from the overwhelming majority of com- 
mon cows. There are in the United States, according to gov- 
ernment reports, more than 20,000,000 so-called dairy animals 
whose average production is not half as much as it might be if 
proper methods of selection, breeding, feeding and management 
were followed by all dairy farmers. Any information that will 
help to build up better and more productive dairy herds from 
these animals is consequently of large value. 

The first year’s work of any co-operative cow testing asso- 
ciation clearly demonstrates that the low average production is 
_ due both to poor feeding and inferior cows. However, it is hard 
to determine the relative importance of improved feeding and 
management compared with the influence derived from the intro- 
duction of “dairy blood” through the use of purebred dairy 
sires. Then, too, data from the experiment stations showing the 
influence of these factors are very limited. 

With a herd that had been previously poorly fed, Wing 
found that an abundant ration easily digestible and rather nitro- 


204 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


genous in character and continued through two years resulted 
in an average increase of about 50 per cent in total yield of 
milk and butterfat compared to the production of these cows on 
the owner’s farm the year preceding and the year following the 
time at the station. 

At the Maryland station ten cows of not over average pro- 
duction were kept under good conditions for several years. The 
first year’s record was taken as a standard with which to com- 
pare succeeding records and it was found that nine out of the 
ten cows increased in production after the first year. Somewhat 
similar results in showing the residual and developmental ef- 
fects of improved feeding were secured at the Cornell station 
when a herd of sixteen grade and purebred dairy cows which had 
never before received grain was divided into two lots of eight 
each. One lot received grain and the other none during the pas- 
turing season. During this season the grain fed lot produced 
27% more milk than did the other lot. In the following season 
six cows of each lot remained and during the pasture season the 
lot that had received grain during the previous summer pro- 
duced 16% more milk than did the check lot, both being treated 
alike the second summer. ‘The increase in production was attrib- 
uted to the grain fed the previous season and was especially 
noticeable in the younger animals. 

Data showing the influence of the sire on the production of a 
purebred herd have been obtained at the Missouri station, where 
during a period of eighteen years, with the system of feeding and 
management remaining fairly constant, the records of the daugh- 
ters of six Jersey bulls were compared with the records of their 
dams. It was found that the average production of the four 
daughters of the poorest sire for twenty-six lactation periods was 
19% less milk and 8% less fat than the average production of 
their dams for twenty-three lactation periods while the average 
production of the three daughters of the best bull for fifteen 
lactation periods was 68% more milk and 61% more fat than the 
average production of their dams for fourteen lactation periods. 
This valuable and interesting information clearly demonstrates 
the variation in the ability of different bulls to transmit dairy 
qualities, and emphasizes the fact that the selection of a bull to 
head a purebred herd of dairy cattle is a very important matter. 


FORTY-THIRD ANNUAL CONVENTION 205 


It is much more difficult, however, to secure data showing 
the influence of the purebred dairy sire in increasing the pro- 
duction of a scrub or grade herd. In practically all cases where 
purebred sires are used, improved methods of feeding and man- 
aging the herd are initiated at about the same time. And while 
no one denies the value of this introduction of “dairy blood,” 
definite data showing the value of the purebred sire on the 
scrub or common herd, independent of improved feeding, have 
not been available. 

Owing to the large investment required, only a small percent 
of the dairy farmers can have purebred herds. Consequently the 
greater part of the dairy products of the country come from 
gerade cows. Therefore everything that will increase their pro- 
duction is of great importance. Many farmers with common 
cattle are desirous of entering the dairy business. ‘Their prob- 
lem is to decide which method of entry is the better, “buying 
in,’ or “growing in.” Everyone knows that a good dairy herd 
can be bought, but many have found that this method is not 
only expensive, if really good cows are secured, but hazardous, 
due to the introduction of diseases. Many also buy up a herd 
before they learn from experience that proper feed and manage- 
ment must be given to the animals. The question of greatest 
importance and frequently asked is, “Can such a herd be pro- 
duced from a foundation of common cows where the initial ex- 
pense is the price of a good purebred dairy sire?” It is import- 
ant that this question be answered satisfactorily and with assur- 
ance of final success and also of a reasonable income from the 
heifers resulting from the mating with the first purebred sire, 
before many farmers will attempt to build up efficient and eco- 
nomical dairy herds, using as the foundation the cows they 
already own. 


Objects of This Investigation 


In this investigation it is attempted to determine the in- 
fluence of purebred dairy sires in increasing the production from 
a foundation of scrub cows as well as the effect of improved 
feeding and management. In order that other influencing fac- 
tors might be brought to a minimum, scrub cows from an iso- 
lated region of Arkansas were selected for the basis of this work 


206 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


in 1907. The work is still in progress and the data presented in 
this publication are in the form of a preliminary report, taking 
all records completed up to the end of 1915. Many of the 
daughters of the scrub cows are not mature and heifers carrying 
75% of the blood of a recognized dairy breed have not as yet 
gone through a lactation period. 

Stated in detail the objects of this work were agreed upon 
as follows: 

1. To determine the effects of improved feeding and care 
and whether or not there would be an increase in production in — 
the second and succeeding years due to the residual and con- 
tinued effects of improved feeding and the development of the 
digestive and mammary systems. 

2. To compare the records of heifers sired by a scrub bull 
with the records of their dams. 

3. ‘To determine the influence of purebred dairy sires on 
the production of milk and butterfat. | 

4. ‘To compare scrub with grade calves in rate of growth 
and digestive powers. 


Animals Used 


In the summer of 1907 Prof. H. G. Van Pelt ices in 
an isolated region of Arkansas seven cows, four yearling heifers, — 
two heifer calves and a young bull. These animals were inferior 
individuals, being rather small, of very limited abdominal, udder 
and vein capacity, and very unprepossessing so far as quality 
and top lines were concerned. So far as could be learned no 
purebred bulls had ever been used in that section of the state up 
to the time of purchase. ‘The environment was not such as 
would stimulate heavy milk production as the cattle received 
little if any grain or concentrates, being forced to live on the 
rather scanty supply of grass and hay available. 

No attention had been paid to the amount or quality of milk 
produced or to the length of lactation periods. The principal - 
duty of the cows had been to produce enough milk for family 
use and to raise their calves. 

The cattle reached Ames early in December, 1907, and were 
in very thin flesh. The accompanying photographs are more 
expressive than words in giving a true impression of the condi- 
tion of the cattle at the time of reaching. the college farm. 


FORTY-THIRD ANNUAL CONVENTION 207 
Plan of Investigation 


The scrub cows and their calves were given the same care, 
feed, and shelter as the purebred dairy cattle in the herd. This 
environment has remained fairly constant during the eight years 
work. 

The milk from each cow was weighed each milking and a 
composite sample taken from which the per cent of fat was 
determined every seventh day. During the past two years the 
cows have been weighed every Monday morning so that it has 
been possible to feed what was required for milk production 
plus body maintenance. 

The concentrates in the ration were weighed out each day 
to each cow producing milk. Amounts of silage and hay were 
estimated from occasional weighings. ‘These feeds were charged 
at average prices and the same prices charged for all the years. 
The cows were credited with the butterfat at an average price 
of thirty-one cents per pound and skimmed milk at twenty-five 
cents per hundred. Pasture and soiling crops were charged at 
$6.00 per acre in addition to cost of labor, seed, etc., for the lat- 
ter. The net returns are secured by deducting from the income 
for butterfat and skimmed milk the cost of all feeds. No charge 
was made for labor or shelter nor credit given for calves and 
manure. 

Some of the cows were in calf to a scrub bull when they 
reached the farm and one of them dropped a heifer calf which 
was later used in the experiment. Purebred sires of the Guern- 
sey, Holstein and Jersey breeds were used on these scrub cows 
and all heifer calves grown out under the same conditions as the 
purebred calves on the farm. With the establishment of an 
Ayrshire herd, an Ayrshire bull is also being used on some of 
the cows. 

Some of the scrub cows dropped bull calves every year as 
long as-they were in the herd, thus the number of heifers for use 
in this work has been limited. The bull calves were killed or 
vealed. ‘The only ones saved were by the scrub bull brought 
with the cows and used one year. ‘These calves were used in a 
feeding test reported in the latter part of this bulletin. Heifers 
by purebred sires were bred to other purebred sires of the same 


208 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


breed and the heifer calves resulting from this union were also 
kept for dairy purposes. A few of these heifers carrying 75% 
of the blood of recognized dairy breeds have just freshened but 
their records are not available for this preliminary report of the 
work. | 3 


Results 


Unfortunately, records of production and feed consumed 
prior to the time the cows were brought to the college farm are 
not available. Consequently it is impossible to compare the 
records of the cows under their original environment and those 
obtained under conditions such as a fairly well managed herd 
would have. 

However, a comparison of successive lactation periods, after 
coming to the farm, is of interest and in the following tables 
the cows are divided into two classes: The two cows that came 
to the farm at four years of age in table I and those advanced 
in age in table II. 


Successive Lactation Periods of Scrub Cows 


In table I are shown the milk and fat records of cows Nos. 
6 and 31 for seven successive lactation periods. As these cows 
were about four years of age at the time of the first lactation 


Table 1—Average Yearly Records of the Cows Nos. 6 and 31, That Came 
to the College Farm at 4 Years of Age 


Milk Fat 

he Qe Hon PE © Fil ao ° Lao J 
a Z S So c ROB aa SS 
go nade naa o = 
i na on ~ +H 4 nie S 
ro) — OD O — OD O ee ot 5 ct 
(4) Qn R Qn Nn Oo © 
KR c+ DM O +O O So Fh th 
ZA fab) bob] Qe fa) 
of ct mb tho rh oD 
Oe me SO SS o>) be) 
ct OO oo. > On ct 2 
. 2 BB BB a : 

VQ BS : - 


3084.6 149.24 $13.93 26¢ 


AHS oF WD 

He 

oo 

oS 

Pes 

~] 

iy | 

Me) 

i) 

bo 

co 

eo} 

art 

>) | 

Ts 

CO 

a 

a 

co 
WHE rDH 
Hm C © - CO 
OLFOlWOe@: @ 


2862.5 --8 133.70 --10 18.95 21¢ 


FORTY-THIRD ANNUAL CONVENTION 209 


Fig 1. Scrub cow 
No. 6, showing condi- 
tion at arrival. First 
year’s record at sta- 
tion, 4 years of age, 
2,742.1 lbs. of milk, 
131.04 Ibs. of fat. 


Fig. 2. Scrub cow 
No. 6 three years 
later. Record, 5556.7 
Ibs. of milk, 244.79 
lbs. of fat. Increase 
over first record 2,- 
814.6 lbs. milk and 
Li3se7S ips... tat. 


Fig. 3. Scrub cow 
No. 9, an aged cow 
showing condition 
at time of arrival at 
station. 


Fig. 4. Scrub cow 
No. 9, one year lat- 
er. Record for year 
3647.6 lbs. milk and 
180.7 lbs. fat. 


210 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


period at the college farm, a part of the increase in production 
should be attributed to their normal development. However, 
the greater part of the increase is considered due to the develop- 
ment of digestive and milk secreting systems due to superior 
feeding and milking, and the residual effects of better feeding, 
as the cows had all been but scantily fed and poorly cared for 
before coming to the farm. It will be noticed that the cows 
increased rapidly and steadily up to the fourth lactation period, 
at the station when they produced 59% more milk and 54% 
more fat than during the first period. This is a much greater 
increase over the four-year-old performance than was ever se- 
cured from animals raised on the college farm and is five times 
as great as the breed associations’ handicap (by which the four- 
year-old is required to produce 90% as much as required of a 
mature cow five years old or over). ‘The decrease for the fol- 
lowing periods is not regular, due to the fact that cow No. 31 
produced much more during the seventh than during the sixth 
period, but the decline is what one would expect from advancing 
age. 

In the net returns column it will be noticed that the greatest 
returns were secured in the fourth period after coming to the 
farm when the average for the two cows was $37.48 as against 
$13.93 the first year and $1.97 the sixth. 

The average cost per pound of butterfat decreased from 
26 cents the first year to 18 to 21 cents except during the sixth 
year when one of the cows made a very poor record. The de- 
crease of practically 30% in cost per pound of butterfat from 
the first year to the second, third, and fourth indicates that the 
cows used much of the feed the first year to build up their bodies. 

In table II are shown the successive records of cows Nos. 7, 
8, 9, 12, and 33. All of these were aged cows and due to old 
age were kept but three years in the college herd, where some 
of them produced heifer calves by purebred dairy bulls. The 
records of these heifers are shown in subsequent tables. 

It will be noted that these five aged cows did not respond to 
improved feeding and management in such a way as to show 
increased production during succeeding lactation periods. How- 
ever, it cannot be said that these cows did not increase in produc- 
tion after coming to the farm and receiving improved rations 


FORTY-THIRD ANNUAL CONVENTION ~ 211 
and care, as records of their production under the original con- 
ditions are not available. 


Table 2—Average Yearly Records of the Five Cows Nos. 7, 8, 9, 12 and 
33, that Were Aged When They Came to the College Farm. 


Milk Fat 

a7 s ) > =e ae 39 
gS Bee AR eo Lek aeg gS 28 
we S88 SSS re a0 
) Onn Qn oD ct os 
Bt +O © +o ® as Fp oe 
o & ae sto On Kb 
as SOS oo” oe ot 
~—e BBS BB = Pe 

RS SS Ss 
1 3790.9 183.84 $24.40 23c 
2 2802.3 --26 135.50 26 18.64 22¢ 
3 4 2841.1 --25 141.60 --23 18.58 22¢ 


Comparisons between tables I and II would indicate that 
the decrease between the first and second and the second and 
third lactation periods in the case of the old cows was due to 
advancing age. It will be noted that the cost of feed per pound 
of butterfat remained nearly constant for the three years and 
did not fall below twenty-two cents per pound, while in the case 
of the younger cows there was a greater decrease in cost. 

In table III the cows that were four years old or over when 
they came to the farm are referred to as “original scrubs;’’ those 
that came as yearlings and calves, or were dropped on the college 
farm, are designated as “developed scrubs,” while the terms 
Holstein x scrub, Guernsey x scrub and Jersey x scrub refer to 
the first generation heifers out of scrub cows and by purebred 
sires of those breeds. The comparisons are made between cows 
falling into these different classes and in this table the younger 
animals are not compared to their own dams but to all of the 
old cows taken as a group. In the comparison between the de- 
veloped scrubs and the originals it will be noticed that the former 
have produced 13% more milk and 12% more butterfat while 
little difference is noted in per cent of fat or length of lactation 
period. With seven cows in each group and the number of lac- 
tation periods, twenty-five and twenty-nine respectively, this in- 
crease is worthy of note. A direct comparison cannot be made 


212 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Table 3—Average Yearly Records Showing Influence of Feed and Man- 
agement and the Use of Pure Bred Dairy Sires on Production 


tc Average Yearly Records Per cent Increase 


S Suave: Gal Lot 1 
ate =e =O tb rh x8 Ss) over 
: So Bo SB Swe 1 Ee gible 
S me ma o yee es ea 
a pad pe i he 2 ee 
1. Original 
serops: so 2% 29° 3397.1 161:67 4.76 283 
2. Developed 
BEPUGS,- 3. Gii 25 8841.2 181.64 4.73 276 13 12 Sh as 
3. Holstein x 
scrubs... ..4 12 5561.6 227.94 4.10 326 64 41 -14 “15 
4. Guernsey x 
SCTUNS..5. 0% 8 3787.6 170.56 4.50 287 12 6 -=-5 1 
5. Jersey x 
scruvus =e... f 2 3648.1 199.64 5.48 = 7 2g Sie tae 


between dams and daughters in this case as but one record made 
by a scrub daughter of one of the old cows is available. The 
first generation of Holstein grades show an increase of 64% 
in amount of milk, 41% in pounds of fat, 15% in length ot 
milking period and a decrease of 14% in per cent of fat in milk. 

The first generation Guernsey grades show an increase of 
12% in quantity of milk, 6% in pounds of fat, 1% in length 
of lactation period and a decrease of 5% in per cent of fat in 
milk. ‘The smaller increase shown by these grades cannot be 
charged to the breed of the sire but to the fact that no mature 
records are available and further that before the college owned 
a herd of Guernseys a bull was borrowed and his daughters, 
while not mature, have not equalled their dams’ records, while 
a two-year-old grade by our present Guernsey herd bull has 
produced over 101% more milk and 107% more butterfat than 
her scrub dam, developed here at the station, produced in her 
best year. 

Only one first generation Jersey grade has freshened and 
her two lactation periods show an increase of 7% in quantity of 
milk, 24% in pounds of fat, 15% in per cent of fat and 12% in 
length of milking period as compared to group of original 
scrubs. 


FORTY-THIRD ANNUAL CONVENTION 213 
Relative Monthly Milk Production 


Chart I shows the relative monthly milk production of the 
college herd of purebred cows, representing the four leading 
dairy breeds; the first generation grades resulting from the use 
of purebred sires on the scrub cows; and the scrub cows. 

In making this chart the records of seventy-one purebred 
cows of various ages for 160 lactation periods, nine grades for 
twenty-two early lactation periods, and fourteen scrubs for fifty- 
four lactation periods were used. Records for succeeding thirty- 
day periods of each lactation to the purebreds, produced con- 
siderably more milk than did the scrubs and did not decrease 
so rapidly between the fifth and ninth months. This last point 
of relative persistency is more clearly shown in chart II which 
is made from the same records. 

This chart shows the relation of each succeeding month’s 
record of the first month’s production of that group. In this 
chart it will be noted that the purebred cows are much more 
persistent, especially from the sixth month on, than the grades: 
The grades, however, do not decline nearly as rapidly from the 
fifth month on as do the scrubs. 

In table IV comparison is made between a number of the 
scrub cows and their daughters by purebred sires. This is not 
a breed comparison in any way as none of the scrub cows have 
daughters, by more than one purebred sire, in milk. The varia- 
tion in the production of the danis themselves, and the fact that 
for this preliminary report the records of such a small number 
of heifers of purebred sires are available, also renders this im- 
possible. Furthermore, the sires were not selected with this in 
view but were the bulls in use in our purebred herds with one 
exception, which is noted later. 

In the case of the heifers by the Holstein sire it will be 
noted that when the best record made by each heifer is compared 
to the best record of her dam, these heifers have produced in 
quantity. of milk, from 1603.4 to 3714.3 pounds, or 45% to 
75% more than their dams and 50.33 to 82.08 pounds, or 27% 
to 41%, more butterfat. When the average records for each 
are compared, in spite of the fact that mature records of the 
scrubs are compared with immature records of the heifers, as in 


214 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Fig. 8. Scrub cow 
No. 56. Best record, 
4975.0 lbs. milk and 
253.13 lbs. fat. Age 
five years when pho- 
tographed. 


Fig. 9. Holstein x 
Scrub No. 77, out of 
scrub. cow No. 56. 
Four year old rec- 
ord, 8689.3 lbs. milk 
and 321.31 lbs. fat, 
an increase of 75% 
in milk, 27% in fat 
and $6.80 in profit 
over dam’s best 
record. Age five 
years when _ photo- 
graphed. 


Fig. 10. Second 
generation Holstein 
grade No. 282 out of 
Holstein x Scrub 
cow 77. Aged seven 
months when photo- 
graphed. 


the case of the best records, it will be noted that the Holstein 
grades have produced from 1901.0 to 2560.2 pounds, or 49% 
to 101%, more milk and 58.54 to 95.51 pounds, or 33% to 
61%, more butterfat than their dams. 

In the net returns column it will be noted that with the 
exception of No. 207, whose only record was made at one and 
a half years of age, there is a good increase in returns in favor 
of the heifers. No. 207 was bred too young and during her 


215 


FORTY-THIRD ANNUAL CONVENTION 


4—SCRUB COWS 


COMPARED TO FIRST GENERATION DAUGHTERS BY PURE BRED SIRES 


60 


33 


58 


53 


31 


ol 


Milk Fat 
Lbs. Lbs, 


2339.5 124.35 
2912.7 154.77 


3856.4 174.53 
4588.4 201.67 


3554.7 177.18 
4975.0 253.13 


2875.9 156.34 
3534.3 190.29 


4338.5 183.49 
4916.0 204.91 


3897.4 173.82 
5556.7 244.79 


2627.5 131.78 
3028.6 149.95 


5361.0 238.37 
6680.5 302.99 


3437.5 166.74 
4258.6 215.02 


DAMS 


Mature 
Mature 


5 yr. 6 mo. 
8 yr. 


4 yr. 
4 yr. 


4yr.8 mo. 
3 yr. 9 mo. 


Mature 
Mature 


fo ae 
4 yr. 


3 yr. 3 Mo. 
3 yr. 4 mo. 


5 yr. 6 mo. 
8 yr. 


Net re- 


turns over: 


feed 


cost 


$13.74 
19.93 


19.29 
16.27 


19.54 
35.21 


21.18 
33.02 
15.87 
17.238 


23.59 
32.14 


20.34 
25.58 


38.55 
43.22 


24.39 
42.81 


DAUGHTERS 
No. No. Net re- Per cent 
of of Milk Fat Age turns over _ Increase over 
Cow Lact. Lbs. Lbs, yr. mo, feed dams 


py Milk | Fat 
HOLSTEINS 


68 3 Ave. 4704.2 190.46 
Best 4865.3 205,10 


yr. 1 mo. $21.44 101 53 
6 mo. 32.06 67 33 


yer Oo WO oh. by 49 39 
yr. 11 mo. 38.65 49 41 


69 4 Ave, 5757.4 242.31 
Best 6822.8 283.75 


~ Ot fp 
<4 
= 


77 4 Ave. 6114.9 285.72 3 yr.0 mo. 27.98 72 88 
Best . 8689.3 321.81. 4 yr. 8 mo. 42.01 75 27 
207 1 Ave. 5187.7 251.85 2 yr.5 mo. 1451 78 — 61 
Best 5137.7 251.85 1 yr.5 mo. 1451 45 82 


GUERNSEYS 


87 3 Ave. 3558.0 151,91 


yr. 5 mo. 14.00 -18 -17 
Best 4286.8 193.59 4 


mo. 28.34 -13 --6 


mo. 7.79 -15 -19 
mo. 20.46 --20 ~~ --19 


110 38 Ave. 3298.7 140.50 
Best 4467.3 197.96 


mo. 50.06 131 136 


4 

3 

175 1 Ave. 6078.5 310.95 3 
vr, ao 0,2 60,06. 2101 2107 

3 

3 


Best 6078.5 3810.95 


mo. 8.09 --32  -26 
mo. 8.09 -45 42 


180 1 Ave. 3651.7 176.31 
Best 3651.7 176.31 
JERSEY! 


174 «2 Ave, 8643: 199.64. 2 yr. 6 mo. 21.01 6 20 
Best - 4282.2 386.24 2 yr.0mo. 19.58 --1 10 


ne wow Nw Nw 
te 
a 


216 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


first lactation period required a great deal of feed for body 
growth, consequently her returns are not as great as her dam’s. 
The other heifers show a considerable increase in net returns 
over their dams. ‘This increase ranges from $6.80 to $22.38 
when the best records are compared and the average net returns 
per lactation are $7.70 to $12.28 more than that of their dams. 

In the case of the first generation Guernsey grades it will 
be noticed that three of the four have thus far produced less 
than their dams. By way of explanation, it may be stated that 
lack of maturity of the heifers at the time records were made is 
no doubt a factor of great importance, as is the fact that the 
scrub cows Nos. 6, 33, and 53, the dams of these three heifers, 
have the highest average records of any of the scrubs with 
daughters by purebred bulls. However, it-is evident that a much ~ 
greater factor is the variation in the ability of different sires 
within a breed to transmit dairy qualities. Heifers Nos. 87 and 
IIO were sired by a Guernsey bull loaned to the station before 
a Guernsey herd was owned by the college. Unfortunately rec- 
ords of his purebred daughters as compared with their dams 
are not available. However, the best record we have had from 
a first generation heifer was made by No. 175. As a two-year- 
old this heifer produced 6078.5 pounds of milk and 310.95 
pounds of fat, or 3049.9 pounds, or 101% more milk and 161 
pounds, or 107% more fat, and $24.48 more profit than her 
dam’s best record. This halfblood Guernsey was sired by our 
present herd bull and her record compared to the other first 
generation Guernsey grades clearly indicates that variation in 
the ability of sires to transmit dairy qualities is a factor of im- 
portance and worthy of close study by the man selecting a sire 
when the bull is to be used on a scrub herd, as well as when 
selection is made for a high grade or purebred herd. 

The one first generation Jersey grade that has freshened to 
date shows a good increase over her dam in butterfat produc- 
tion, in spite of the fact that her dam was one of the two scrub 
cows that came to the college when four years of age and has 
made comparatively good records. 

The question naturally arises in the mind of the practical 
dairy farmer as to whether or not the bulls used on these scrub 
cows were high priced animals and therefore beyond his reach. 


| 
: 


FORTY-THIRD ANNUAL CONVENTION 217 


Consequently it should be stated that none of the bulls used 
were bought at high prices although they were all well bred from 
the production standpoint. Young bulls of equal breeding can 
be bought for very nominal prices. ) 

Not only have these first generation heifers proved to be very 
much superior to their dams in production, and thus clearly 
demonstrated the value of a purebred dairy sire as an investment 
for a common or scrub herd as well as for a high grade or pure- 
bred herd, but a study of the illustrations also brings out the 
great improvement in constitution, capacity, mammary develop- 
ment, straightness of top line, quality and type. This improve- 
ment is more marked in the second generation grades. 


Digestive and Feeding Ability of Scrub and Grade Calves 


It has been found at the Missouri Agricultural Experiment 
station that the chief difference between high producing and low 
producing dairy cows does not lie in the coefficient of digestion or 
in the maintenance requirements, but is due to the fact that a 
heavy milking cow has a greater capacity than a poor cow for 
utilizing food above her maintenance requirement. The above 
work was conducted with purebred animals all of which had 
been kept under similar conditions. 

In connection with the work on scrub cows already de- 
scribed, feeding and digestion trials were conducted with calves 
from the scrub cows and sired by a scrub bull while grade Short- 
horn and Angus calves were used as a check lot. 

Four scrub and four grade calves were used originally, there 
were two bulls and two heifers in each lot, but as one of the 
grade females proved to be unhealthy it had to be dropped from 
the experiment. They were four months old when the experi- 
ment started. The feeding trial lasted 196 days, in which two 
digestion trials of ten days each were made. 

All calves received the same amount of separated milk and 
in addition each one was given what grain and alfalfa hay it 
could consume to advantage. The grain mixture consisted of 
three parts, cracked corn, two parts ground oats and one part 
wheat bran. 


218 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Table 5—Feed Consumption and Gains for Scrub and Grade Calves 


o 4 Average Daily Feed % E Average Feed for 100 
¥ - tes a = > 5 @ Ye lbs. een 
fog ae PS ls aia ce A oe 
.. yr =o or IQ a ss nr RQ 
S, eh) oe oe ties 
a Es as 5 E 
7 = “< 
‘ 
Serube i Fei sy 4 15.14 2.45 1.80 1.12 135.2 21.9 16.0. 
SPOGOG, -nilia uss 3 15.14 4.17 1.82 1.61 93.9 25.9 11.3 


While both lots consumed about the same amount of hay 
the grades utilized much larger quantities of grain—their con- 
sumption per head being about 70% more than that of the scrubs. 


Table 6—Digestion of Feed by Calves 


Dry Carbo- 


Lot matter hydrates Fat Protein Fiber Ash 
% J % % % 2% 
BOTUps ATs be 73.96 81.91 75.49 78.22 45.07 50.85 
Gragdeeh tai 's2a% 74.78 81.37 76.33 82.10 44.49 53.12 © 


This table shows that the powers of the scrubs and grades 
to digest the various food constituents are practically the same. 

At the end of this 196 day feeding trial these calves were 
turned over to the Animal Husbandry section for a continuation 
of the work and it is expected that a more detailed report will 
be published later. 


Summary 


The results of the eight years’ work as given in this pre- 
liminary report may be summarized as follows: 

1. The scrub cows that came to the station when young 
(four years old) increased in production rapidly and steadily © 
up to the fourth lactation period, after reaching the station, 
when they produced 59% more milk and 54% more fat than 
during the first period. 

2. The scrub cows that came to the station advanced in 
age did not increase in production after the first year. How- 
ever, it cannot be said that their production was not greater than 
it had been under their original environment. 


FORTY-THIRD ANNUAL CONVENTION 219 


3. The scrub heifers developed at the station averaged 
13% more milk and 12% more fat than did the scrub cows 
that came to the station when four years old or over. 


4. The daughters of all except one purebred bull have 
proved to be much better producers, as two and three-year-olds, 
than their dams as mature cows. However, this cannot be con- 
sidered a breed comparison for the reasons brought out in the 
discussion of table IV. 


5. The average of all the records made by first genera- 
tion heifers by a purebred Holstein sire show an increase of 
2314.5 pounds, or 71%, in milk and 67.15 pounds, or 42%, in 
fat, at an average age of 3%4 years, over the record of their 
scrub dams at an average age of six years. 


6. The average record of the one first generation Jersey 
grade that has freshened is 205.6 pounds, or 6%, more milk and 
32.9 pounds, or 20%, more fat at an average age of 2% years 
than the record of her scrub dam at an average age of seven 
years. 


7. The greatest increase shown by any of the first gen- 
eration grades is that of No. 175 by the second Guernsey bull 
used. This heifer as a 2-year-old produced 3451.0 pounds, or 
131%, more milk and 179.22 pounds, or 136%, more fat than 
the average record of her scrub dam reared at the station. How- 
ever, the average records at an average age of three years made 
by the first generation grades by the first Guernsey sire used, 
are not quite equal to those of their mature dams. 


8. Variation in the ability of sires to transmit dairy quali- 
ties is a factor to be considered in selecting a purebred bull to 
head a scrub or common herd as well as for a high grade or pure- 
bred herd. 


9g. In persistency of milk production the grades were inter- 
mediate between the scrub and the purebred cows in the herd. 


10. The first generation grades are much superior to their 
dams in dairy conformation. 


220 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


11. Many of the first generation grades show the charac- — 
teristic color of their sire’s breed; however, in the case of the 
Holsteins this was not so pronounced until the second genera- 
tion. 


12. There was no appreciable difference between the scrub 
and grade calves so far as coefficient of digestion is concerned, 
but the grades had a greater capacity for handling concentrates 
than had the scrubs. : 


FORTY-THIRD ANNUAL CONVENTION 221 


MEASURING SILAGE AND CAPACITY OF SILOS. 


By L. W. Chase, Professor of Agriculture Engineering, 
University of Nebraska. 


(ee 


The condition of the corn at filling time, the rate of filling, 
and the length of time settling has taken place before measuring 
the depth of the silage, all tend to cause variations in the weight 
per cubic foot of the silage and in the tonnage that can be placed 
in a silo. The greatest variation comes when very green corn 
or very ripe corn is used, and because of this it is possible that 
a cubic foot of green silage, which may weigh fifty pounds, holds 
no more dry matter than a cubic foot of overripe silage which 
weighs only about twenty-five pounds. Since this condition 
exists, measuring silage may get as close to the actual food value 
per cubic foot as weighing does per ton, if it is possible to get a 
reliable standard for measuring it. 

An inspection of the weights of silage put into the various 
silos on the University Farm the last few years discloses a great 
variation in the tonnage which it is possible to put into a silo 
when the filling is carried on under different conditions. Though 
these weights may vary a great deal from the theoretical capacity, 
the average of all the silos approaches it very closely. 


Condition of Silage 


In 1911 the silage was put into two silos in a very green 
state, but at a fairly slow rate of filling, and 314 tons were 
placed in the silos. In 1914 the filling was carried on at about 
the same rate, but only 252 tons could be placed in the silos. 
This difference of 62 tons, which was 20 per cent, was due to 
the silage being so much riper in 1914 than in IgITI. 


Rate of Filling 


In 1914 plenty of teams were available, and some of the silos 
were filled with a rush. That year two of them held only 209 
tons, while the year previous, with the silage in approximately 
the same condition but filled slowly, they contained 252 tons, 
making a difference of 43 tons, or 17 per cent. 


222 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Effect of Settling on Measuring Silage | 


Silage settles a great deal, but this settling nearly all takes 
place during the first two weeks after filling. Should the silo be 
filled and measured by the customary method for tons capacity 
within the same day, it would appear to contain at least 25 per 
cent more silage than if it were not measured for two weeks after 
being filled. Yet, practically the same amount of silage is in the 
silo. This is because the silage has settled so much during the 
two weeks. 

The rule which at present is in vogue for determining the 
weight of silage in silos has been made up on the assumption 
that the depth is determined after two days of settling. A new 
one is proposed in this bulletin which will apply as accurately, 
if the depth of the silage is determined the day that filling ceases. 

Although it is known that measuring silage by the cubic 
foot and computing the weight is very unreliable, there are times 
when no other method is available, and then measuring is recom- 
mended. 


Weight of Silage Per Cubic Foot 


In 1889 King, of the Wisconsin Experiment Station, fur- 
nished a table giving the weight of silage per cubic foot at vari- 
ous depths. This has been quite universally adopted. His table 
gave the weight per cubic foot after the silage had settled for 
forty-eight hours. Both silo owners and manufacturers have 
used these weights, but in a majority of cases they have over- 
looked the fact that the silage must settle two days after filling 
before measuring their silage, and hence they have overrated 
their silos. 


A New Table of Weights 


The Department of Agricultural Engineering proposes a 
new table of weights which assumes that the silage is in a normal 
condition when put into the silo; that the silo is filled without 
delay, allowed to settle from twelve to twenty-four hours, and 
then refilled; and that while filling, two men are kept in the 
silo eraiioitie: The depth of silage should be determined at the 
close of the second filling. 

This new table is made up on the assumption that King’s is 
correct but cannot be conveniently used. It is a ratio of King’s 


FORTY-THIRD ANNUAL. CONVENTION 


223 


table, but the curve is smoother and longer and is verified by the 


weights of silage obtained at Nebraska. 


If it is assumed that 


silage settles 10 per cent after filling ceases, the Nebraska and 
King methods of computing capacities correspond very closely. 

It will be noticed in comparing King’s table of weights with 
the Nebraska table that the latter is from 11%4 to 13 per cent 
The amount of silage which has been 
weighed into four different silos for the last six years indicates 
that the Nebraska table of weights is very nearly correct, but if 
anything, a fraction of a per cent too heavy. 


lighter than the former. 


Table 1—Weight of silage per cubic foot 
Depth of silage Weight per cu. ft. 


Depth of silage Weight per cu. ft. 


in feet Nebraska 


ave 16.13 
ee 16.89 
ae 17.04 
Cy ae 18.38 
od ee 19.12 
Se eae 19.83 
ee a 20.54 
a a ee 25.24. 
| ote ree 21.93 
aR oe es. 2261 
oe ee 23.28 
ae 23.94 
See ea 24.59 
eee 25.24 
a 25.88 
0 26.52 
aS eee 27.15 
a 27.77 
ee 28.38 
eS a 28.99 
ee 29.58 
ae 30.16 
oS 20.73 
| eae 31.29 


King 
18.7 
19.6 
20.6 
2.2 
22-5 
22.9 
228 
24.5 
25.3 
20.1 
26.8 
27.6 
28.3 
29.1 
29.8 
30-5 
31.2 
31.9 
32.6 
33°3 
33-9 
34.6 
ao: 
35-9 
36.5 


infeet Nebraska 


BOS nd cA 32.38 
be te ieee 32.91 
Vas Reet ope ee 33.43 
BOS Oh on oe 33.94 
PToR Mir baiienan 34.44 
BOR oh oF 34.93 
Riecrs ioe anak 35.41 
oe ee 35.88 
ANA anaes 36.34 
DING Saxe thats 30.79 
A Re aie 27.23 
pee cee 37.65 
cS, Oa 38.07 
1 eee eee. We 38.48 
es carne « 38.88 
Sele a tauiagel oe 39.27 
BAY ,. Bayeads ay 39.65 
Coane sha? 40.02 
i ee 40.39 
Bye Ce aie 40.75 
BBE eae tak BiTS 
7 ar RR RL 41.46 
Boe agente kook 41.81 
BO aie en 42.16 
Se ee een oh 42.50 


King 
37-2 
37.8 
38.4 
39.0 
39.6 


AO.I 


BOv7 
AI.2 
AT.8 
42.3 
42.8 


43-5 


224 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Methods of Determining the Capacities of Silos 


To determine the capacity of a silo, compute the inside vol- 
ume, multiply this by the weight per cubic foot for that depth 
(obtained from table 1, or diagram 1), and divide by 2,000. ‘To 
do this,-obtain the average inside diameter, if the silo is of tie 
circular type. Then take one-half of this and multiply it by 
itself, then by 3.1416, then by the depth of the silo, then by the 
weight per cubic foot at this depth (obtained from the Ne- 
braska table), and divide the whole by 2,000. ‘The answer is 
tons of silage. The tonnage in a silo 10 feet in diameter and 24 
feet deep would be determined as follows: One-half of Io is 5; 
then 5 times 5 times 3.1416 times 24 times 31.29 equals 58,980; 
58,980 divided by 2,000 equals 29.5 tons. If King’s weights per 
cubic foot are used, about 10 per cent should be added to the 
height of the silo to permit settling. 

If a silo is square, rectangular, hexagonal, octagonal, or 
oval. the cross-sectional area must be obtained. This multiplied 
by the depth gives the volume, whicli, when multiplied by the 
weight per cubic foot for that depth and divided by 2,000, gives 
the tonnage. 

When the silo has integral dimensions, its capacity can be 
determined from table 2 by reading directly. Should it be 12 
feet in diameter and 18 feet deep and filled full, it would have a © 
capacity of 28.28 tons. (Follow out the 18 feet in depth line, 
table 2, until the 12 feet in diameter column is reached. ‘The 
figures at this point are the tons capacity. ) 


To Determine the Tons of Silage in Silos 


The tons of silage in a silo can be obtained in the same man- 
ner by using the depth of silage when filling ceased instead of 
the depth of the silo. 


FORTY-THIRD ANNUAL CONVENTION 


225 


Table 2—Relative capacities of silos and estimated tonnage of silage by 


Depth of silage 
in feet when 
filling ceased 4 


MoM Seana <6 ene: ® 
= « cele wie «6 us 6 fo 
2 6 awe, © aw 6 ee) Big 
a) eo) She les & es 6 0 ew © 
Pie we ie) Be Be fee 6 Te 
- + Sevacer se Ce ee oe 
ee 
mle eis Giga s)0° ee? 0-0 
ee a ee 
ate, © Anes © @ 6 6 616) 0 
Nee etee) © 6 6.0 wo 06 
ft ee! te of Op Men (9) erie. 5 
Mia) we! ay aheies 6 Vere re 6 
my 6 ee Sl ois ee) Su te © 
S) Gis Oe ate to le ala 2 6 
Side oe ates is «4.10% 8 
Siete af eae « tele) ‘oie due 
Sfexe a6 ahs es wb Se tone 
eh ee OF Os ete lane ore te 
Bertie acess Ws) as 0.3 
a eho a elale pie 0-5 6-0 
ee Ceo SOAS 6 16 08 
ates Bete #40 6 0 0's 6 
5) S66, Cate 6 0's" 6 e o's 
oo ety. @ 6 « ete © 2 6 ite 
Wiehtin, eats fous « ‘es <« 
CraRs) sf 0p o58 XS ral 'e..6 «'e 
aru ere, es 2 he! oe 06 
gene e'é ¢is wu cece © 
RES Eee OT ee a i Ke 
Share “ale wte's ee «6-6 
Drats ele we ists 2. 6 © Ke 
0s 6) 6666's 0 660 
tba, Dhow lg eis 0 6's 6 
ne wee wld 2 Yd se 
hime Ce pe meee es Sse © 
a 8 Che ates 6 we. & 
ie ee aise bse .0 © 
TE SC are a er ae 
Wee 6 Oe Cor SC se 6 8 


volume 


Diameter of silo in feet 


6 7 8 9 
50 
1.05 
1.64 
2.29 
2.98 
3.73 
4.46 
5.29 
6.15 
7.04 
i0t 
8.93 
9.94 
11.00 
12.80 
13.19 
14,34 
15.54 
16.77 
18.00 
19.30 
20.30 
21.92 
23.35 


10 

.63 
1.33 
2.07 
2.88 
3.75 
4.68 
5.64 
6.68 
7.75 
8.84 
10.08 
11.30 
12.53 
13.90 
15.24 
16.75 
18.12 
19.60 
21.16 
22.78 
24.40 
25.96 
27.14 
29.50 
31.30 


ss OOLU8 
i 04,92 
one SOAS 
.. 38.67 

. 40.60 


fet 

ae 
1.60 
2.52 
3.49 
4.54 
5.65 
6.84 
8.03 
9.38 
10.76 
12.16 
13.64 
15.18 
16.89 
18.45 
20.19 
21.95 
23.77 
25.62 
27.55 
29.52 
31.54 
33.61 
35.67 
37.85 
40.00 
42.21 
44.50 
46.80 
49.16 


12 

95 
£.9% 
2.99 
4.16 
5.40 
6.71 
8.12 
9.60 
LAG 
12.78 
14.48 
16.25 
18.07 
20.00 
21.96 
24.00 
26.11 
28.28 
30.49 
32.75 
35.14 
37.54 
40.00 
42.45 
45.20 
47.66 
50.28 
53.00 
55.75 
58.50 


art OAT 
.. 64.12 
. 7.00 

. 69.82 


13 
1.07 
2.24 
3.51 
4.88 
6.33 
7.89 
9.54 

11.27 
13.09 
15.44 
16.98 
19.05 
21.20 
23.46 
25.76 
28.16 
31.30 
33.30 
35.75 
38.45 
41.23 
44.05 
46.95 
49.85 
52.83 
55.45 
59.00 
62.13 
65.31 
68.60 
71.90 
75.20 
78.50 
82.10 


226 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Table 2 (cont’d)—Relative capacities of silos and estimated tonnage of 
silage by volume 


Depth of silage 
in feet when 
filling ceased 14 


0 Wr ee oe 1.24 

Bina Spits Seis, te 2.60 

Siete «age 4.15 

a} soit io aw Be 5.66 

BE Ldap anie 7.35 

OLS 2h ites 3 ‘9.15 

| (RUA ee 11.07 

BCR At one 13.06 

Seat. eet 15.17 
DO a cig is Sha ha 17.40 
MLS. Pts dal aks 19.70 
HAO & ay ade ds 22.10 
>) Shera 24.60 
14 ee rwishiie & 27.20 
POs tite ae 29.90 
IGS debe 32.68 
O93 2% Fanny 35.50 
i. Te pee Pea 38.45 
Sa, Poe 41.50 
URS wk > ttle ass 44.60 
Bi TW ite t Sones 47.80 
Meee shiktex is 51.10 
+ SURES eee 54.40 
Pi) ae Se OG 57.80 
BO tp. Of sum ee 61.30 
BG Bees. We 64.80 
md. Me Abe cb 68.40 
| See al eae 72.10 
OO NS al Sapo dk 75.80 
Oe gs ee 79.50 
SS «5 Blick Gas 83.37 
Mere yb hte a 87.20 
Geer - DG hee 91.40 
St eee oe eae 95.10 
< ee eee ye 99.10 
Bel, etn wee 103.20 
<i er ae pate 107.20 
Pe, Ravana enn 111.30 
Oo Sainte. ee 115.50 
| eae ee eee 119.60 
7 ee ee 123.80 
EER AAS 128.20 
Be ea ras aio «tole 
Bikey ities wie: s ka 
BD ts al aloha Be ions 
BON eosin Sago Wes 
cE rar moray paee met 
BO pees hl onsane gaae ge 
Nis inca Stk orsietly Mietnrete 
ae eke ae ae 


Diameter of silo in feet 


15 
1.42 


eee ee 
rye er 
2 Shey Sp 6, 
esta ce 
& ox nye)2 
eee ee 


16 
1.62 


17 
1.83 
3.88 
6.01 
8.35 

10.85 
13.52 
16.32 
19.30 
22.42 
25.69 
29.08 
32.64 
36.32 
40.18 
44.10 
48.40 
52.45 
56.75 
61.25 
65.83 
70.54 
75.32 
80.30 
85.27 
$0.36 
95.54 
100.85 
106.25 
1L1.75 
117.30 
122.90 
128.60 
134.40 
140.25 
146.10 
Loz.t5 
158.15 
164.20 
170.30 
176.40 


‘182.70 


189.00 
195.30 
291.80 
208.20 
214.70 
221.30 
227.90 
234.50 
241.20 


18. 
2.06 
4.31 
6.74 
9.37 

12.18 
15.16 
18.32 
21.64 
25.14 
28.78 
32.60 
36.57 
40.67 
44.97 
49.40 
54.00 
58.75 
63.61 
68.64 
73.80 
79.13 
84.48 
90.00 
95.53 

101.25 

107.22 

113.20 

119.25 

125.40 

131.60 

137.90 

144.35 

150.80 

157.35 

163.90 

170.70 

177.40 

184.20 

191.20 

198.10 

205.10 

212.05 

219.20 

226.30 

233.60 

240.85 

248.20 

255.65 

263.20 

270.75 


19 
2.30 
4.82 
7.55 

19.49 
13.64 
16.97 
20.53 
24.26 
28.18 
32.28 
36.58 
41.05 
45.65 
59.47 
55.46 
60.60 
65.92 


71.35, 


77.05 

82.80 

88.75 

94.72 
100.90 
107.20 
113.60 
120.20 
126.80 
133.60 
140.50 
147.50 
154.60 
161.70 
168.95 
176.40 
183.80 
191.30 
198.80 
206.40 
214.15 
221,95 
229.85 
237.80 
245.65 
253.70 
261.80 
270.00 
278.20 
286.50 
294.90 
303.40 


FORTY-THIRD ANNUAL CONVENTION 227 


Should the silage have been partially fed out and it be 
desired to know the remaining amount, compute the tonnage 
(as above) for the silo when filling ceases.. Then obtain the 
distance between the present level and the level when filling 
ceased, and compute the tonnage for this space. The difference 
between these two tonnages is a close approximation to the tons 
remaining in the silo. 

The weight of silage per cubic foot is not the same for each 
foot in depth, but the deeper the silo the heavier each cubic foot 
of silage. As the silage becomes deeper the percentage of in- 
crease in weight becomes less. The capacity of a silo not only 
varies with the depth, as shown by the weights varying with the 
depth, but it also varies with the square of the diameter,—that 
is, a silo 8 feet in diameter will hold four times as much as one 
4 feet in diameter. 


Relative Dimensions of Silos 


If two silos have the same capacity but vary in height 
and diameter, the taller and narrower silo will be somewhat 
more expensive, but it will have much less spoiled silage on top 
each year, which will compensate for the difference in original 
cost. 


Size of Silo 


The silage must be fed off at the rate of about 114 inches 
per day during the warm winter days and twice as fast in the 
summer in order to prevent spoiling. The diameter of the silo 
needed must be determined by the number and kind of stock 
being fed from it in summer, if summer and winter feeding is 
carried on; or by the number and kind being fed in the winter, 
if winter feeding only is practiced. 

The height of the silo should be determined by the length 
of feeding period. 

The first step in deciding the size of the silo is to determine 
the kind of live stock and the number to be fed. The number 
of days the stock is to be fed determines the capacity required, 
and from this we get the diameter and height of the silo. If it 
is anticipated that at any time of the year more stock than the 


228 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


minimum number are to be fed, the capacity of the silo should 
be increased by increasing the height rather than by increasing 
the diameter. . 

Where a large number of animals are to be fed from a silo it 
is always better to build two silos of a smaller diameter than one 
of an extremely large diameter. This is especially true of stave 
silos. ‘The shell of a large stave silo is no thicker than the shell 
of a small silo, but its sides are more nearly flat. Hence, it will 
not resist the wind pressure nearly so well as a small silo. 


An Analysis of the Weights of Silage Put Into Silos on the University 
Farm 


In 1910 it was decided to weigh the silage at the University 
Farm and, if possible, check King’s tables of weights. The 
variation found in that year was so interesting that weighing the 
silage has continued each year since. 

There were but three silos on the Farm in rgto. During 
the summer of 1911, one of these was blown down and a larger 
one erected in its place. A new one was built at another barn, 
making four. Weights were not obtained in 1912, and in 1913 
conditions for filling silos were so unfavorable that the weights 
from only two silos were saved. In 1914 another silo was added 
and weights obtained from all five. The weighing carried on in 
1914 was repeated in 1915. In 1916 the silos were not all com- 
pletely emptied, and the weights from only three could be used. 

Data gathered during these years led to the belief that 
King’s table of weights will not prove correct for silos of small 
diameters. A silo twelve feet in diameter has been added to the 
battery of silos at the University Farm, and during the three 
years that weights have been kept on it, the average weight per 
cubic foot has been much lower than that shown by the Nebraska 
or King tables and curves. 

Results of the observations made during these years are 
illustrated in the accompanying diagrams. 

The department of Animal Husbandry furnishes the fol- 
lowing table as an approximate guide for the amount of silage 
to be fed daily under average conditions to the various ages and 
kinds of stock. 


FORTY-THIRD ANNUAL CONVENTION 229 


Table 3—Approximate daily ration of silage 


Kind of stock Weight Fed per day 
Horses Pounds Pounds 
RereMm EY? OOTP OTL 500 5 
IIGQESCS se sls dle eee s 1,200 12 
0 re 1,300 IO 

Cattle 
IEE SR Sk oa Na tole dade 500 12 
0 a 1,000 20 
MIs b eso 2)! «a iain cy bigs whe boa 1,300 30 
ES ea ene, ener 1,000 4O 
20 OS 1,200 2c 
Sheep 
CC IN oi ors sth ata hv ae = = 3 
Seaman Shee) od... kk aaa 3 


Table 3 shows that if each dairy cow requires 40 pounds 
per day, 27 cows would require 1,080 pounds daily and for a 
18o0-day feeding season they would require 194,400 pounds, 
which is practically 97 tons of good feed. Since there is always 
some spoiled silage the silo should hold at least 100 tons. If 
the feeding season is to be extended, the capacity of the silo 
must be increased. 

In table 4 it is found that a silo should be about 14 feet in 
diameter to furnish the proper amount of feed for 27 cows. It 
will be seen from table 2 that a silo 14 feet in diameter and 36 
feet deep will hold 103 tons. 


Table 4—Rate of feeding from silos of different diameters 


Diam- Approximate *Approximate number of the different 
eter minimum pounds kinds of stock to Keep the silage from 
infeet to be fed daily spoiling in summer 


500-lb. Stock Beef Dairy 
Summer Winter Horses calves cattle cattle cows Sheep 


10 525 263 48 44 26 21 13 175 
12 755 378 69 63 38 30 19 252 
14 1030 515 94 86 52 41 26 344 
16 1340 670 122 112 67 54 34 446 
18 1700 850 155 142 85 68 42 567 
20 2100 1050 191 175 105 84 3 700 


*If the silo is to be used for winter feeding only, it will require only 
one-half as many of each kind of stock to keep the silage in good condi- 
tion as where it is used for summer feeding. 


230 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


CO-OPERATIVE BULL ASSOCIATION. 


Bulletin from Bureau of Animal Industry, U. S. Department 
of Agriculture Prepared by J. G. Winkjer. 


Co-operative bull associations are formed by farmers for 
the joint ownership, use, and exchange of high-class, pure-bred 
bulls. In addition they may encourage careful selections of 
cows and calves, introduce better methods of feeding, help their 
members market dairy stock and dairy products, intelligently 
fight contagious diseases of cattle, and in other ways assist in 
lifting the dairy business to a higher level. Incidentally, the 
educational value of such an organization is great. 

Conservative But Steady Growth 


Co-operative bull associations have existed in Denmark 
since 1874, and in 1906 the number there had grown to 1,095, 
with a total membership of 26,200, owning 1,369 dairy bulls. 
In the United States the first co-operative bull association of 
which record exists was organized in 1908 by the Michigan 
Agricultural College. On July 1, 1916, there were 32 active 
bull associations in this country, with a total membership of 
650, owning about 120 pure-bred bulls. The following tabu- 
lation shows the gradual but constant growth of bull associa- 
tions in the United States up to the present : 

Statement showing growth of co-operative bull associations in the United 
States to July 1, 1916 


State— 1908 1909 1910 1911 1912 1913 1914 1915* 1916 
NMaemresy so. et eos 1 4 7 6 10 15 15 14 14 
Minnesotan «tative rt 1 1 1 1 2 2 
North. ARG. as 6 a. nd ~ 2 bs I 2 1 
ES gg as Be gerne ae a my 3 - j 1 1 
Vermont... saa a te ri z 
Wistonsiitn U..52 0s 1 
Connecticut, “i. .s «<. 

ENT oe hth Spake 
Ly cs. «Pe A Reet 
Oltahoma” vote. s 
Riek 5 ocXa clon o Det paetenes 
South Carolina « ... 
Massachusetts ..... 
North. Carolina .i7:. 
EUISSIIS ca rage n oS alee 
gs ects ese 7 5 g a 13 20 21 22 
~*In the 22 associations there were 540 members owning 3,600 cows 


and 90 bulls. 


aU) 
eS | ee a) 


FORTY-THIRD ANNUAL CONVENTION 231 


The history of the co-operative bull‘association shows that 
it is especially adapted to small herds where a valuable bull 
ior each herd would constitute too large a percentage of the 
total investment. Thus the organization enables even the own- 
ers of small herds to unite in the purchase of one good bull and 
each to own a share in a registered sire of high quality. Though 
still in its infancy, the co-operative bull association movement 
promises eventually to become a very great factor in the im- 
provement of our dairy cattle. 


Better and Fewer Bulls 


The typical co-operative bull association, as organized in 
this country, is composed of 15 to 30 farmers, and jointly owns 
5 bulls, divides its territory into 5 “breeding blocks,” and assigns 
t bull to each block. As many as 50 or 60 cows may belong to 
the farmers in each block, and the bull in the block shoula be 
kept on a farm conveniently situated. The blocks are numbered 
from I to 5, and to prevent inbreeding each bull is moved to 
the next block every 2 years. If all the bulls live, and if all are 
kept until each has made one complete circuit, no new bulls need 
be purchased for 10 years. In this way, by paying only a small 
part of the purchase price of one bull, each member of the 
association has the use of good pure-bred bulls for many years. 
Ordinarily the purchase price and the expense of supporting the 
bulls are distributed among the members of the association ac- 
cording to the number of cows owned by each. 

A concrete example of a successful association is the Co- 
operative Holstein Bull Association at Roland, Iowa (fig. 1), 
which is composed of 16 farmers and is organized into 5 blocks. 
The farms are so situated that the bulls are at no great distance 
from the farm of any member. Before the association was 
formed each farmer had an average investment of $92 in a scrub 
bull. These bulls were disposed of when the association was 
formed and 5 pure-bred bulls were bought at $240 each, or an 
average of $75 for each member. A larger membership would 
reduce expenses still further. As in other associations, the 
Roland farmers united in the use of one breed and selected good 
bulls of that breed. . | 

An advanced step which has not yet been taken by any 


£32 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


association is the purchase of an exceptionally good bull to 
mate with the best cows in the herds of every block. Such a 
plan for improvement of the better cows of the herd is applica- 
ble to pure-bred herds as well as grade herds. For the pure- 
bred herd the co-operative bull association undoubtedly will do 
as much as for the grade herd, because it enables the breeders 
of any class of stock to buy better bulls than they otherwise 
could afford. In case the association is large and composed of 
well-to-do breeders of pure-bred cattle, bulls of the highest class 
for use with all the cows are within its reach financially. 


Low Cost 


That the need of the introduction of pure-bred bulls is 
urgent in many parts of the country is apparent from the facts 
brought out by a study made by the Department of Agriculture 
of 8 districts in the States of Iowa, Minnesota, and Massachu- 
setts, in which there were no associations. In this survey in- 
formation was obtained regarding 1,219 farmers, owning 817 
bulls, whose average value was $76. Had the owners of those 
cheap bulls been properly organized, the same investment would 
have purchased the necessary bulls of an average value of $283. 
On those farms nearly four times as many bulls were used as 
would have been required under proper organization. The farm- 
ers were therefore feeding four bulls when they should have 
been feeding only one. 

Data from one of the first associations organized under the 
direction of the Department of Agriculture illustrates this very 
well. Before the association was formed the bulls in use had 
an average market value of $85. The average price paid by 
the association for registered bulls was $240. Price does not 
always correspond to value, yet, as the bulls were carefully se- 
lected, the price in this case is doubtless a fair index of true 
worth. In this association each farmer’s investment for a share 
in a good registered bull was $ro less than his former investment 
in an animal of inferior breeding and doubtful merit. | 

Actual first-cost figures from other co-operative bull asso- 
ciations are even more encouraging. In fact, the figures given 
show the highest association cost reported. In one association 
having more than 100 members the original cost to each mem- 
ber was only $23. The members already have had the use of 


FORTY-THIRD ANNUAL CONVENTION 233 


good pure-bred bulls for 4 years and probably will have their 
use 6 years longer without other additional cost than mainte- 
nance. At an average investment of less than $25 a member, 
another association with more than 50 members has had the 
‘ use of good pure-bred bulls for more than 7 years, with pros- 
pects of being able to use them for 3 or 4 years more. 


Quick Returns on Investment 


One hundred and fifty farmers im Maryland, Michigan, and 
Minnesota, when questioned regarding the value of co-operative 
bull associations, estimated that the use of sires belonging to 
the organization increased the value of the offspring in the first 
generation from 30 to 8o per cent, with an average of 65 per 
cent. Usuaily in business transactions in which there is a prob- 
ability of great gain there is a possibility of heavy loss, but 
in the bull associations the chances are good, with little proba- 
bility of loss. It is true that some associations have disbanded, 
but no case in which any member has actually lost on his invest- 
ment has been reported, even when the association continued 
in existence for only a short time. The investment is so small 
and the chance for herd improvement so great that the net re- 
turns greatly exceed the small original investment. 


Line Breeding 


The association that is composed of five or six breeding 
blocks should keep and use all its good bulls as long as they are 
fit for service. Advancing the bull to the next block at the end 
of two years does not eliminate him, but makes it possible to 
avoid inbreeding. Line breeding, on the other hand, is a com- 
mon and a very good practice, and the bull association offers 
exceptional opportunities for conducting that kind of breeding. 
In an association composed of breeders of pure-bred dairy cat- 
tle, carefully selected bulls produced in one block may be used 
in other blocks and the org?nization may thus continue indefinitely 
without purchasing bulls from outside sources, if such a plan 
Seems most advisable. The same practice may be followed when 
a number of first-class registered cows are owned by members 
of any association. The co-operative bull association therefore 


234 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


offers an excellent opportunity for intelligent, long-continued 
line breeding. Skillful mating, when combined with careful se- 
lection of the best animals, makes very great improvement pos- 
sible. 


Elimination of the Scrub 


The value of the use of pure-bred sires and the need for 
elimination of the scrubs is shown in the accompanying’ illus- 
trations. The cattle shown in Plate II, figure 1, were owned by 
a farmer at the time he joined the association. He has better 
cattle now. Plate I shows pictures of scrub bulls. Every farmer 
will recognize the type, and certainly no farmer cares to breed 
his cows to such scrubs. A bull similar to the one shown in 
Plate I, figure 1, was sold for $8 when a year old. The hide 
alone of a good yearling bull should easily bring half as much. 
The bull association eliminates the scrub bull and economically 
substitutes such bulls as the one shown in Plate II, figure 2. 


Community Breeding Encouraged 


Ten years ago a farmer in northern Wisconsin began to 
breed Guernseys in a Holstein district. Now he has a fine herd, 
and wonders why buyers never come his way. He is discover- 
ing that when buyers want Guernseys they naturally go to a 
Guernsey district. As a rule the breeders of pure-bred cattle 
already have learned this lesson. ‘The principle is as true of 
grades as of registered stock, but many owners of grade cattle 
seem to have overlooked it. All dairy breeds are sometimes 
found in the same neighborhood, and even on the same farm 
several dairy breeds and all possible combinations of them are 
seen. Perhaps one year a Holstein bull is used, the next year a 
Jersey, and occasionally a bull of no particular breeding. In a 
gerade herd recently studied there were Holsteins, Guernseys, 
Jerseys, and Shorthorns, and every possible cross and mixture 
of those breeds. ‘The owner admits his cattle do not sell to 
advantage, and the reason is not hard to find. The bull associa- 
tion encourages the keeping of only one breed on the farm of its 
members, and the establishment of that breed in the community. 


235 


FORTY-THIRD ANNUAL CONVENTION 


ept. of Agri 


2 


eS 


Yearbook U 


Re sesesioncsisonne: hese eepacconoceenarcnnntnnnsis-resinennonins etre Sinan anorenarone rsa RNIN 


CARRE ie 
~ a 


| 
| 
| 
| 
| 
| 
| 
| 
| 


YE 


Me ee ee 


OMING LESS 


C 


TYPES OF SCRUB BULLS THAT FORTUNATELY ARE BE 


COMMON, 


236 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


The Power of Heredity 


In all bull-association work the power of heredity is recog- 
nized. This power is illustrated by the pictures of a high-class 
Guernsey bull, his dam, and his daughter. Since like tends to 
beget like in production as well as in appearance, there is little 
danger that the pure-bred bull whose ancestors for several gen- 
erations were first-class individuals will inherit or transmit the 
qualities of some inferior remote ancestor. If he is well-formed, 
strong, and healthy he will almost certainly increase, in one 
generation, the income of the scrub or low-grade herd out of 
all proportion to his cost. In fact, the time may come when it 
will be possible to eliminate all bulls except those whose dams 
are in the advanced registry. If the best bulls in the world were 
used to their full capacity in pure-bred herds, and if only good 
pure-bred bulls were used in the ordinary dairy herds, the in- 
come from the dairy business could be vastly increased. 


Improvement Due To Sire 


Few organizations have been in operation long enough for 
the producing daughters of an association bull to be compared 
with their dams. The following figures received from an asso- 
ciation at New Windsor, Md., show the improvement due to 
the sire: 


Average butterfat production of daughters of association bulls compared 
with that of their dams 


Bull No. 1 (7 producing daughters) : Pounds 
Dams. «. .)y. Ses Sate he res. ea omer 208.3 
Daughters“: . denork eka es eee oe 270.5 


Each daughter excelled her dam. 

Bull No. 2 (7 producing daughters) : : 
Datvis... Sake. sass ee Ss te se 226.4 
Daughters 6.2.8 2ick v2 eae «edge ee 281.6 

Five of the daughters excelled their dams. 

Bull No. 3 (2 producing daughters) : 
oii) es Sk an bene Ari Mew D GS 254.0 
Datishters 10-2 CANS Se Oe eee ee 360.5 

Each daughter excelled her dam. 


FORTY-THIRD ANNUAL CONVENTION 


237 


Fic. |.—-CATTLE OWNED 8Y A FARMER BEFORE JOINING A COOPERATIVE 
BULL ASSOCIATION. 


eee 
- : i 
; i 
i i 


Fic. 2.- BN ASSOCIATION F411 


bin ® 


238 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


At the price of 30 cents a pound for butterfat the 7 daugh- 
ters of bull No. 1 will earn in 4 years’ time $500 more than 
their dams. It is only when the lifetime-production records of 
all his daughters are computed and compared with those of their 
dams that the full value of the bull’s services to one generation 
can be known. In addition to this, his influence on the herd 
will be noticeable for many generations. This illustrates the 
great value of a good bull. The damage done by an inferior 
bull may be equally great. No other argument should be neces- 
sary in urging that every association be particularly careful in 
selecting bulls. 

Pure-bred bulls are not all equally valuable. The daughters 
of some are much inferior to their dams, while the daughters 
of others greatly excel their dams. The bull should always be 
superior to the best cows in the herd. Cows should be well 
bred and carefully selected, but association bulls should be even 
better bred than the cows and still more carefully selected. All 


bulls used should be from advanced-registry dams, with a but- 


terfat record of not less than 400 pounds and from high-pro- 
ducing ancestors. 


Not Money Alone 


The educational value of a co-operative bull association 
doubtless exceeds the net cash returns, for, as a rule, all mem- 
bers of the association become greatly interested in the improve- 
ment of their dairy herds. ‘They study live-stock pedigrees, 
individual conformation, and production records. They hold 
meetings at which dairy problems of all kinds are discussed. 
Even boys take an added interest in the farm, and especially 
in the dairy herd. At Esmond, N. Dak., the association held a 
cattle show in July, 1916. Cows, bulls, and young stock were 
exhibited. The show was held in connection with a three-day 
chautauqua, and it was estimated that 5,000 people visited the 
show and the chautauqua. Great interest centered about the boys’ 
stock-judging contest, which was one of the features of the 
occasion. ‘The educational value of such work can hardly, be 
overestimated. 

At Washington, Mich., the work of the bull association 
led to an annual five days’ agricultural school in winter and 


FORTY-THIRD ANNUAL CONVENTION 239 


PLATE fll, 


Fic. |.—DAM OF BULL SHOWN IN FIGURE 2. 
Year's record: 14,633 pounds of milk; 714 pounds of butteriat. 


FIG, 3.--DAUGHTER OF BULL SHOWN IN FIGURE 2. 
Year's record: 18.45% pounds of milk: 906 pounds of butierfat. 


A WELL-BRED BULL, HIS-DAM, AND HIS DAUGHTER. 


240 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


an annual summer picnic. At the picnics small cash prizes are 
given for the best heifers exhibited. This association consists 
of 22 members who invested $25 each, for which they have al- 
ready had the use of good pure-bred bulls for 6 years. 


No Serious Weakness 


There appears to be no fundamental weakness in co-opera- 
tive bull associations. Instead of spreading abortion, tubercu- 
losis, or other communicable disease, the results so far seem to 
indicate the reverse. For example, the Roland, Iowa, associa- 
tion will not allow any one of its members to get the benefits 
of the association until his herd has been tested for tuberculosis 
and all reactors eliminated. One farmer who did not dispotse 
of the reactors after the tuberculin test was applied was refused 
the use of bulls until he complied with the rules of the associa- 
tion. ‘The educational work of each association makes the mem- 
bers alert to prevent the introduction and spread of disease of 
any kind. ‘The well-managed bull association requires that the 
cattle of each member shall be tested for tuberculosis and takes 
every known precaution to prevent the introduction of infectious 
abortion. 


How To Organize 


When a number of neighboring farmers, interested in the 
same breed, desire to organize a co-operative bull association, 
they should have a meeting, elect a temporary chairman and 
secretary, enter into a free and general discussion of the entire 
subject, and then decide upon the advisability of forming a 
permanent organization. A high point of efficiency is reached 
when there are five breeding blocks and approximately 60 cows 
in each block. Some successful organizations, however, have 
a smaller number of blocks and as few as 35 cows to the block. 
The greatest care should be taken in selecting bulls, as inferior 
bulls will completely defeat the purpose of the organization 
Some farmer, centrally located, should be selected to take care 
of the bull, and each farmer should pay his share of the pur- 
chase price. In addition, each farmer pays his share of all 
other expenses, including the support of the bull; his share of 
these expenses should not exceed $10 to $15 annually. 


* 


EMEL’S LYNNWOOD, No. 109911 
Champion Bull, Illinois State Dairymen’s Ass’n, Danville, 1917 
Frank Emel, Sullivan, III. 


L 


FORTY-THIRD ANNUAL CONVENTION 241 


It is greatly to the advantage of a co-operative association 
to be incorporated. This facilitates the transaction of business. 
equitably distributes responsibility, and gives the organization 
greater prestige in the community. In order to avoid mistakes 
in organization and operation, including selection of bulls, thie 
association. should early communicate with the local county 
agricultural agent, the State agricultural college, or the Dairy 
Division of the United States Department of Agriculture. 


242 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


REPORT OF SECRETARY GEORGE CAVEN FOR 
THE YEAR JULY 1, 1916, TO JULY 1, 1917. 


The directors of the Illinois State Dairymen’s Association 
had a number of meetings with directors of Illinois Butter Man- 
ufacturers Improvement Association in regard to providing addi- 
tional funds so as to enable the Dairymen’s Association to employ 
a secretary and field expert who would give all his time to 
dairy development in the State. At one of these joint meetings 
held in Danville during the convention of the Dairymen’s Asso- 
ciation, the following plan was presented: 

We, recognizing the need of a campaign for butter dairy- 
ing conducted on a business basis, pledge our support to the 
following plan: 


Paid Secretary 


We -propose that the Illinois State Dairymen’s Association . 
shall have a paid secretary who shall devote his entire time to 
the work of the association as hereinafter defined. An officer 
shall be equipped and. maintained, and stenographic help pro- 
vided. 


Types of Work Needed 


The following examples illustrate what we have in mind 
as useful service that such a secretary could well perform to 
assist in a large way in improving dairy conditions. 


Market Relations 


I. Standardization and improvement of the quality of dai- 
ry products with a view to better meeting market demands. 

2. Improvements of transportation for dairy products and 
dairy conditions. 

3. Collection and distribution of information regarding 
market conditions. 


Dairy Development 


1. Assistance in organizing calf and breeding clubs. 


FORTY-THIRD ANNUAL CONVENTION 243 


2. Act of Bureau of Information regarding reliable breed- 
ers of dairy stock, reliable and desirable forms of dairy ma- 
chinery, etc. 

3. Distribution of information, on breeds, feeding, dis- 
eases, and production of dairy cattle; this to be done by means 
of lectures, literature, trains, and special dairy meetings. 

4. Popularization of the essentials of profitable dairying. 


Protective Relations 


1. Laboring with boards of health and other city officials 
for relief from unnecessary burdens imposed, in the production 
and sale of milk. 

2. Assisting the producer and distributor to find some com- 
mon ground for their business transactions. 


Legislation 


1. Promoting needed dairy legislation. 

2. Distribution of information regarding new oistuiee 
which affects the dairy industry. 

The plan, as presented further provided for the raising of 
funds by subscriptions to be paid in annual installments for three 
years and a great deal of work was done along that line; it 
was abandoned when the legislature appropriated $20,000 an- 
nually for the next two years for dairy extension. | 


Directors of Dairymen’s Association 


A meeting of directors of the State Dairymen’s Associa- 
tion was held in the Dairy Building, State Fair Grounds, Sep- 
tember 20th, and Danville was selected as the place for the 
annual convention of the Association in January. The matter 
of fixing the dates for the meeting and arranging a program 
was left to the Secretary. Jacksonville made a strong bid for 
the convention and it was moved and carried to hold a one or 
two days’ meeting in that city at a time to be agreed upon by 
representatives of Jacksonville and Secretary Caven. 


The following resolution was presented and adopted unani- 
mously : 


244 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


RESOLVED, That we, directors of Illinois State Dairy- 
men’s Association, in the event of the State going Republican 
in the election this fall, endorse Lewis N. Wiggins of Spring- 
field, for the office of State Food Commissioner; and that each 
director present pledges himself, if the opportunity offers, to 
work diligently to secure the appointment of Mr. Wiggins by 
the Governor. 


President Mason was authorized to attend the National 
Dairy Show in Springfield, Mass., or authorize a member to 
attend if he could not go. 


FORTY-THIRD ANNUAL CONVENTION 245 


MARCH SIXTH MEETING. 


At a meeting of directors held at Sherman Hotel, Chicago, 
March 6th, Charles Foss of Cedarville was re-elected Treasurer 
of the Association, and George Caven of Chicago was re-elected 
Secretary for the year ending July 1, 1918. 

Mr. Caven stated to the directors and others interested 
that in the event the funds for a paid Secretary and Dairy Expert 
were secured he would turn over the work of Secretary to the 
person selected. 

At the meeting Dr. H. A. Harding of oricar areal Col- 
lege, University of Illinois, presented the following, which was 
adopted : 

WHEREAS, The attendance at the College of Agricul- 
ture has increased 64 per cent since 1911 and now numbers over 
1,200 students; and 

WHEREAS, The Agricultural College in caring for the 
instruction of these students has overflowed into Io different, 
widely scattered buildings; and - 

WHEREAS, Notwithstanding this effort the facilities are 
so crowded that many students are not able to get the instruc- 
tion they desire; 

RESOLVED, That we approve of the proposition to ade- 
quately house the College of Agriculture in permanent, fire- 
proof building. 

It was also moved and carried that a committee of five be 
appointed to look after organization of Calf Clubs in the State, 
prepare rules, etc. The committee as appointed consists of 
Messrs. Mason, Horneman, Hulce and Green and the secretary 
and dairy expert when elected. 


Dairy Train 


A dairy train over the Chicago and Eastern Illinois from 
Danville to Marion was an extra and successful enterprise of 
the year. The train consisted of an engine, two day coaches 
to serve as places of meeting, a car in which several dairy cattle 
used in demonstration lectures were carried, and a flat car that 


246 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


served as a lecture platform. Stops were made in thirty-two 
towns and at each large audiences assembled. The following 
schedule was followed: 


First Day, January 16 


Arrive Depart 
Danville: 255. o..00.% oe eee ee 7:50 A. M. 
Indranolat: Vente Aaieiaeee 8:45 A. M.. 10:00 A. M. 
Cyc Lc | RP OPER BMD eo = A bes 1o:15 A.M. rt :30 A. MZ 
Allerton F. TV90, eae Sn 11:45 A.M 10003) ME 
Broadlands s:. 5, Sees ek oon, a Oe ee 2720 Pog 
Vitla (petra 134. Se. Gea, 2:40 PUM, 


Train to tie up at Villa Grove, and party to use train No. 21 
from Villa Grove to Tuscola, where night meeting is to be held 
on that date. 


Second Day, January 17 


Arrive Depart 
VillasGrove t. otic bexwotpoapces 8:15 A. M. 
TSG, oc 7 Sec oak ree eas aoe 8:30 A.M. 
ASpREE phe cd-oons: dacaite aalaliewian 8:50 A. M. 10:30 A. M. 
sullevat bof)-iey. oF ehia Sha aa 10:48 A. M. 12:35 Feke 
Poarrcare, <5. 0. fee tie capensis, r2345° 2. ML. 2:15:42. Vie 
Findlay ovinanvre: site sees 2'390 PiM. 


Train to tie up at Hall, party to use train No. 121 to Shel- 
byville, where night meeting is to be held on that date. 


Third Day, January 18 


| Arrive Depart 

Findlays sac. Lat atic? hat 7:30 A.M. 
Shelbyville: .37 he sce at 7:40 A.M. 
Klar lee aig 37a se'h are x eee eater 8:00 A. M g:00 A. M. 
Moctasni... 203822). eee 9:15 A.M 10:15 Av 
Altamontc. 4s came aces 10:30 A. M. 12:15 Ae 
St Elmo is eet, 2s, a £2265) Pow 125 4, Me 
Loosoote i SUT 2her eee ays 1:40 P.M 2:40 P.M. 
Riniitindy <1 "62. OR QOs err, 2:55 P.M 4:15 P.M. 
paler 2a 2290 Ra eee 4:40 P.M 


Night meeting at Salem. 


FORTY-THIRD ANNUAL CONVENTION 247 


Fourth Day, January 19 


Arrive Depart 

REE oc ee ors i We 
DE ee 8:30 A. M. 9:30 A.M. 
J). ee ee Ses et 9:35 A.M. 16.240" ACh. 
Se... 10:45 A.M. 11:45 A.M. 
Moe Bacox P.M, *1230 "Dia. 
eee 12-AR P.M, 2:00 P.M. 
ee 20m P.M. 2:20) Basie. 
MUTI ee ce eke. 2250: BAS 13k 


*Stop at Mt. Vernon from 12:01 to 12:30 P. M. for lunch. 
** Night lectures at Mt. Vernon. 


Fifth Day, January 20 


Arrive Depart 
Me Lk 8:00 A.M. 
Sa aa 2307 20, WE 9 :45° A.M: 
a 10:05 A. M. 2 0T7° P eM: 
os Sr Toe (PR 230 °F Wa: 
Mee 250 7PM. 4:00 P.M. 
Le ga Rati arene 500" aM. = 


*Night lectures, then disband; equipment to be returned to 
Danville on train No. 120, January 21. 


One Day Meeting 


More one day meetings were held than in any ‘previous 
year and in all but a few cases good sized audiences were pres- 
ent. These meetings consisted of forenoon and afternoon and, 
in a number of cases, evening programs of addresses and dis- 
cussions of dairy subjects. The points where meetings were 
held included the following: 


Jacksonville. Paris: Waterloo. Metamore. 
Grant Park Hidalgo. Bone Gap. Mt. Olive. 
Shelbyville. Vernon. Lincoln. Kenney. 
Farrington. Carterville. | Chrisman. Low Point. 
Washington. Portage. West Liberty. Litchfield. 
Morton. Assumption. Mt. Vernon. San Jose. 


El Paso. 


248 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


SECRETARY’S FINANCIAL STATEMENT. 


September 5, 1917. 


REC LE bs. 
Check from ‘Treasurer; Det. 54, 1916 -- + +. Als sae $ 60.00 
Diamond. Crystal Salt “Go? £. 0 266 fon 10.00 
oaleof ‘Banquet! ‘Pickets ©! . 2. VIS 02 184.00 
A. H. Barber Creamery Supply Co. J.-. 1% 77a 10.00 
Sharplés Separator Co. .04..7...0 0505.) ee 10.00 
Worcester Salt.(Co. 2 2.7 Sine cas see eee or 10.00 
Chr. anson Laboratoryod: ....9<060%.<.2 ee 10.00 — 
Raley; Hauk-V oglesang Co... « d..909 «7. . 0. nnn 10.00 
Colonial, Salt Co. . acct acces) os dale so ee 10.00 
DaiosfGberry Go. of. ieee nes halt we 10.00 — 
General Laboratories... oy. c.g. 6-02. 1 ae ee 10.00 
DeLawval Separator (6 .cs i o.ig ss ha digs 4s oe 35.00 
Elen, uttete Fil Coe ce cspssee cx oe ¥ ses 10.00 
Doeits BN Vt 9008 ornare ss aes © bh naa ten? a tak ee 10.00 
Wells & RichardsonsCa@e von ogists oa 10.00 
je rcics Bes ee EN ee CRRA 10.00 
UOnsversity of Ilinois. . ...g aM xeG. enw... cae 147.38 
International Harvester Uo... Sa 10.00 — 
Ureamery Packaoe Mite ie oi aera a he aos 25.00 
Blanke- WG-0. casos vege atte ates tonic a) aa 10.00 — 
Memberships: 7c ow rere «ots saa Pe aaste  o a tos = 229.00 
Check irom "Freastter; Jan? %6; ror7 ...\ 47.28 
Check. from ‘Treasurer, Feb. 05, 1017 ,.)..-.) an 109.50 
One-half Sectretary’s Salary, Jan. 2; 0017... -.> ae 150.00 
One-half Secretary's Salaty,. March 7, 1977 -,. “sam 150.00 | 
Check from” Treasurer, April '3, 1057. .%: a. . 5.0 23.50 


TROT oa. ccassae see Sean ete nae aa a ae $1,310.66 


FORTY-THIRD ANNUAL CONVENTION 249 


DISBURSEMENTS. 

Seema enorts and Printed Matter .............. $ 65.55 
MUSES gee ce te eee tenes 27 65 
Papresssand Cartage ........:.'... ei oey «er See 5.06 
Memmaneriad leleorams .............. 20. e cee aes 5.36 
8 SS eg ne TSS.55. 
fmeememmvention, Danville) ...........6..6....085 46.65 
Ue ee UL LE 1x0 
Beenverapher .;.......... SS MRL i Loita hac tear “ek © 10.00 
A SES ea ar arr 5.10 
EMMIS a eee oll ee we es 193.00 
MPN IVING) © ee ae eke 10.00 
Meee ade’) oe ee ed. 30.00 
8 a rere ea A51.64 
ee ot I Pe 6.60 
beat LE 300.00 

a rime ho or os iaigietntac a Pete ves $1,310.66 


Approved July 3, 1917. 
JOHN B. NEWMAN, Auditor. 


250 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


ANNUAL REPORT. 


Treasurer’s Report for Year Ending July 1, 1917. 


RECEIPTS. 
July. 1, 1916—Balance on hand. ..2.....-. 22 ee $1,022.62 
Aug. 5, 1916—From Geo. Caven ..... ......7..—nn L1.75 
Sept. 11, 1916—From J. P..Mason—State Appropria- 
$YOIR Fo 5h nate ces pe hx cp tae wt 2,500.00 © 
Dec., 22, 1916—From Geo. Caven .....:.. . «enn 10.00 
Feb. 23,.1917—From Geo. Caven .... ).: doe 146.00 
March 9, 1917—From Geo. Caven ......%<:.. egnee ~ 246.69 © 
March 24, 1917—From Geo. Caven ..¢......2.+u00 45.00 
June. 30, 1917—-From Geo, Caven ....-.: .. 7 suinpeeeee “pie 
DORAL i es cn te ee ye ne $3,986.01 
DISBURSEMENTS. 
1916 Voucher No. Amount 
Aug. 11—Chicago Produce Co., Half-tone in | 
1910. Report -¢sseu elyne het et wee ee 320: $ 30m 


Sept. 25—E. Sudendorf, Attendant and Booth 
State Fair $12.00, Express $2.48, Labor | 
GET) PS SRR eee eee eee 321 15.58 
Sept. 25—Chicago Produce Co., Printing Let- 
terheads and Envelopes $5.58, Half-tone 


tof Report Sr ya: en Yee ee ae ee 322 7.30 
Oct. 26—H. P. Irish, Directors’ Meeting, 
Springteld (3 J yee ee eee ean hs eee 323 7.40 


Oct. 26—Geo. Caven, Expense, Springfield 

$11.65, Litchfield $19.15, Danville $13.65, 

Stamps, Telegrams from July 1, 1916, 

oe ic Rm ir aa tet Somer mg” Era ee 324 47.78 
Nov. 2—J. P: isis: Chas. Foss, Expense 

Harrisbure and. Springhelid: 4 ou cutee 325 41.45 


FORTY-THIRD ANNUAL CONVENTION 


Dec. 4—Geo. Caven, Mailing Annual Reports 
Dec. 4—Lowrie & Black, Freight Charges, 
boxing and shipping Reports .......... 
IQI7 c 
Jan. 2—Geo. Caven, Half Salary as Secretary 
Es cathe Sota a ow Bye ay gis 
Jan. 2—Sidney B. Smith, Expense feetcone tte 
icin os) ecc.e nisye « Hoe trele a og 
Jan. 2—H. P. Bish, Expenses Carterville and 
emememie Meetings... 2s ee 
Jan. 2—Chicago Produce Co., Printing ...... 
Jan. 11—S. B. Shilling, Expense Meeting Par- 
peeeteman, Ridve.Parm,. >. 2.2... 4. s:. 
Jan. 11—W. W. Yapp, Expense Jacksonville. . 
Jan. 11—Lowrie & Black, 2,000 Posters $26.00, 
25,000 Folders $73.50 ....... Dees AREA 
Jan. 11—Tripp & Co., Two Canvas Signs for 
RR ee ane 
Jan. 23—W. A. Ruche, Advertising Dairy 
os aw 8 nove uae ey og ete s 
Jan. 23—E. M. @ibsk, Expense fee eat: 
dee Soe ark a8 cee Waleed wie 
Jan. 23—H. C. Horneman, Petey Rrcit Ex- 
pense ..... a ace Pe FO en a 
Feb. 1—O. W. Lehman, Prizes, Dairy Cattle, 
8 Se re 
Feb. 1—Geo. Frazier, Jr., ears Dike: Cattle - 
Feb. 1—H. C. Horneman, Prizes, Dairy Cattle, 
NN onal ad cc canis lotion: ob yw nica “Sl win aw ah oe 
Feb. 1—Frank Wolter, Prizes, Dairy Cattle, 
on arin os diniclein hias 2 atone igs 5 
Feb. 1—P. B. Harshman, Prizes, Dairy Cattle 
Feb. 1—Clyde Patterson, Prizes, Dairy Cattle, 
I cen et ea te bw ee 
Feb. 1—Frank Emel, Dairy Cattle Prizes ... 
Feb. 1—J. N. Heywood, Prizes, Dairy Cattle, 
a ee OC ee A ae eae a 
Feb. 1—Western Motion Picture Co., 255 feet 
Semeeateairy Urata. ids opens! ecsifo. chant 


341 


342 
343 


344 
345 


346 


251 


60.00 


8.75 


150.00 


5:33, 


26.38 
53-14 


36.02, 
10.24 


99-50 
27.00 
36.04 
i ee 
32.38 


77.00 
37.00 


29.00 


27.00 
20.00 


20.00 
I0.00 


10.00 


71.59 


252 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Feb. 1—Ben-Hur Band, J. Snapp, Mgr., Band, 
Cattle, Parade, Danville Convention .... 
Feb. 5—R. A. Given, Mailing Reports, Pro- 
grams, Notices to Papers, Stenographic 
Work; Stamps*Ftiiished O90 2205-22 
Feb. 6—A. C. Brown, State Fair Expense. . 
.Feb. 6—The Greenduck Company, Badges 
Danville” Convetiiionl: Sr 5s os acing sae 
Feb. 6—J. R. Wiseman, Signs at Danville 
Convention: “Sov si fo ee on eee 
Feb. 6—G. L. McKay, Speaker Danville Con- 
Venti Oss es IN. vee Pee ite YR ne 
Feb. 6—John Michels, Speaker Danville Con- 
VERUGR ii Walp cees Heen hs Se 
Feb. 6—W. A. McKerrow, Speaker Danville 
Convention ! Ie SA Vr nas ee 
Feb. 6—Sidney B. Smith, Danville and Dairy 
Tain Wieperise, «oe cet oh ev ee 
Feb. 6—H. C. Horneman, Danville Hotel Ex- 
pense $19.52, Dairy Barn $19.15 ....... 
Feb. 6—William G. Morstrom, Prize Silver 


CSOD) 5. SMe Flue ot ee ete a ee ee 
Feb. 6—S. D. Childs & Co., Ribbons and Ban- 
ners fOr Dairy CApge scutes te eee 
Feb. 6—Lowrie & Black, 10,000 Convention 
FoIdeta- 2? Soe ks pee te ae ee 
Feb. 6—A. Dirksen & Sons, Tental Mute 
Sinte Par. 0c eet ee ee ee 


April 6—Hugh G. Van Pelt, Speaker and 
Jadge’ Dairy Cattle, Canville | ot... 
Feb. 6—E. M. Clark, Freight, Cows, Cham- 
paign to Danville, Dairy Train Expenses 
Feb. 10—Chicago Produce Co., Printing and 
CNIS TOE TROBOED carci amc tie aa tes pha gen ee 
Feb. 1o—Western Motion Picture Co., Motion 
Pictures Dairy Cow Demonstration Lec- 
PALE C:”. saica to hegeey ioe een cat ai eee eh aah tha ere 
Feb. 1o—E. M. Clark, Dairy Train Expense . 
Feb. 1o—Bert Gudgel, Labor Dairy Train ... 


348 


50.00 


25.00 
1.10 


92.42 
6.50 
9-37 

18.59 

40.34 

47-34 

38.67 

26.70 

34.80 

17.25 
4.00 

79-94 


72.00 
22.3% 
84.50 


3:19 
17.60 


FORTY-THIRD ANNUAL CONVENTION 


Feb. 1o—The Elgin Dairy Report, Printing 
Programs Danville Convention ........ 
Feb. to—\WV. B. Quarton, Speaker Danville 
NE 9) as) 52 ccid tts salva es 
Feb. to—Chas. Foss, Expense Danville Con- 
Ne, Tyee S ets Cee soli Alles 
Feb. to—Chamber of Commerce, Danville, 
Postage, Printing, Express Charges, Ad- 


oo OMe cia ae 2 Gale oS 
Feb. 10o—R. S. Hulce, Danville Convention 
i we oe wien es ee 
Feb. 15—John G. Poynton, Expense Danville 
fete aca gare ere Bile 


Feb. 15—J. P. Mason, Expense Danville, Wa- 
terloo, Jacksonville, Dairy Train and 
DRIVEUEION .; ke es ee ne 

Feb. 15—Carl FE. Lee, Expense Danville 
I cro ee a el tn 

Feb. 15—Fisher & McKee, Engraving Prize 
on ore i ph wt oe ty es 

Feb. 15—Geo. Caven, Traveling Expense July 
Mees, Patt 1, GUT ow. ee kone ce aes 

Feb. 15—N. W. Hepburn, Danville Expense . 

Feb. 15—H. P. Irish, Dairy Train Expense 
eee Manville S10.90.. 2 oly. a 

March 7—Union Dairy Co., Pro Rata $5.40, 
eee tound Butter 37 Cents oli... 8 U. 

March 7—Samuel Grimm, Pro Rata $5.40, One 
Mmmmmeesitet 37° (Cents: oo ee es 

March 7—A. J. Spohn, Pro Rata $21.00, Thir- 
eemecmds Butter’ $4.87 |. so. 8. ts. 

March 7—Peoria Creamery Co., Pro Rata .. 

March 7—Burlington Creamery Co., Pro Rata 

March 7—Sugar Creek Cream’y Co., Pro Rata 

March 7—Sugar Creek Cream’y Co., Pro Rata 

March 7—Sugar Creek Cream’y Co., Pro Rata 

March 7—Peter J. Peterson, Pro Rata ..... 

March 7—Newton Creamery Co., Pro Rata .. 


368 
369 


370 


371 
3/2 


jhe 


254 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


March 7—F. J. Weddige, Pro Rata $4.50, 
Fourteen Pounds Butter, $5.25 2)... 0», 
March 7—Richmond Bros. Co., Pro Rata 
$12.30, Two Pounds Butter 75 Cents .. 
March 7—Ferdinand Grimm, Pro Rata $15.00, 
Ten Pounds “Butter aqg5- ee 


March 7—Chas. Foss, First Prize Dairy Butter 


March 7—Alexandria Farms, Second Dairy 
Butter $4.50, First Market Milk $4.00 .. 
March 7—H. C. Peck, Third Dairy Butter .. 
March 7—Samuel Gray, Fourth Dairy Butter 
March 7—R. C. Cork, Fifth Dairy Butter .. 
March 7—Danvilla Pure Milk Co., Second 
Market Milk: <5 in tactyh a's oid nets, aes 
March 7—Alfalfa Dairy, Third Manet Milk 
March 7—Pearce C. Taylor, First Essay Con- 
BOSE asap nian m5 wie 3 ane i 
March 7—Lowrie & Black, Printing 3,000 An- 
THIET IRGDOTTS” (5 co wee dc ee ci al aah ee 
March 7—Marguerite A. Schultz, Resorane 
Jacksonville Meeting $25. 00, Danville 
WLBCUINE Np 7 eGo AS Tan Poet a ee 
March 7—Geo. Caven, Second Half Salary as 
eécretary TORHRGIT -iiGiso iat aceon 
March 7—H. P. Irish, Expense Peoria Meeting 
and Chics 0.552 oi neth wae 
March 7—R. S. Hulce, Expense Low Point, 
Metamora, Washinston ui “saat 
March 7—Drew TenBroeck, Meeting in Peoria 
POTMOLY care sis Sa ae ee 


March 20—F. P. Collyer, Butter Judge Dan 


ville Convention“ o.n-vwiess piace sce ane are 
March 20—Fred Zimmerman, Expense Dan- 
ville’ ang “Wastmston (oR eos pcan 
March 20—Evan Howell, Prize Essay Danville 
CEOTIVICRIUREN Ss, tree cat eure eanteec nee Se cure tae 
March 20—Bertrand Sparks, Prize Essay 
Danville Convention > occ. oe ace ee 


39! 


FORTY-THIRD ANNUAL CONVENTION 


April 4—J. P. Mason, Meetings Chicago, 
eet opringfield :.. 22... 
April 4—H. P. Irish, Expense Chicago, Spring- 
AEE oo sg sina sh s sb tency ainda 
April 13—E. M. Clark, Exhibiting Cow Test- 
ing Association Cows at Danville ...... 
April 13—Chicago Produce Co., Printing Let- 
betneads and Einvelopes ...........-... 
April 13—Geo. Caven, Expense Springfield, 
SS DoT rr ae 
June 13—H. P. Irish, Expense Springfield 
ya ew fot each wee ee 
June 13—Louis Nielson, Two Meetings of 
Committee in Chicago and One in Spring- 
Eo spa ina og 1c aca eiece Shue Se « 
June 30—Sidney B. Srattie Expense Chicago 
mecetine i irectors, Postage .........:... 
June 30—Lowrie & Black, Packing Reports, 
Mae CoPtace . wk ke 
June 30—J. P. Mason, Chicago and Springfield 
ES ee ee 
June 30—Fred Jorgensen, Expense Meeting 
pemeeeeiaell, May 22,1017 i.e. cee oe 
June 30—H. ‘P. Irish, Expense Chicago Meet- 
RMN AOU Zi). y's slates ce bocce iene 


ERRATA Slenen Were ee ee 
Total Cash received for year to July 1, 1917 . 
Total Disbursements for year to July 1, 1917 


Baance.on-hand. July 1, 19017 ........- 


Respectfully submitted, 


413 
414 
415 
416 | 
417 


418 


419 


420 


422 


©) p) 'e:, « \e) 1e) @ 


255 


31.84 
41.03 
29.14 
11.60 
23.50 


I2.00 


24.70 
T5-55 
10.29 
QI.81 

7-91 
11.88 


$3,754.37 
$3,986.01 


CHARLES FOSS, Treasurer. 


Approved July 2, 1917. 


JOHN B. NEWMAN, Auditor. 


Order No. 384—$18.75 not presented for payment. 
Order No. 399—$ 1.00 not presented for payment. 


256 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


AN ESSAY CONTEST. 


Two subjects were proposed in an essay contest, in which 
prizes were offered and a gratifying number of contestants took 
part. The essays were judged by Prof. G. L. McKay, Chicago, 
Secretary of the American Association of Creamery Butter Man- 
ufacturers. We are here giving the prize essays, in order of 
marking, and two essays, by boys under 12 years old, that were 
given special mention by Prof. McKay. 


CLASS 1.---SUBJECT: “THE CENTRALIZED CREAMERY 
AS A DAIRY DEVELOPER.” 


Pearl C. Taylor, Chatsworth, Illinois. 


Being only a creamery patron, I suspect my ideas of 
creamery business, either centralized or co-operative, will be 
rather limited. However, we all know that radium is the most 
powerful and valuable of known minerals, that its power is 
almost past comprehension, and yet you can place “Education” 
on a par with Radium or any other powerful agency, because 
without education of some kind the power and value of these 
agencies would be unknown; and hence of no value, practi- 
cally speaking. 

The centralized creamery understands the value of educa- 
tion along the lines of the dairy and dairy products, and is in 
this way educating the farmer along those lines. 

The farmers as a class are a good, honest, intelligent peo- 
ple, ready to learn and very appreciative of having been taught, 
after once the thing is grasped and they see the benefits derived. 

The farmer reminds me of a motorist who motored over 
the European continent. An artist who sees only the beautiful 
things of nature, accosted him: “Tell me of Spain, beautiful 
Spain,” then waited almost breathless for the answer. At 


FORTY-THIRD ANNUAL CONVENTION 257 


length the motorist, whose mind worked rather slowly, made 
answer: “Well, up and down the mountain sides there were 
some very rough places, but the roads were mostly good in 
Spain.” He had observed only that part of the country with 
which he came in contact and which he understood. And just 
so, for years gone by, the farmer has owned, fed and milked 
cows; patiently doing the chores at regular hours; caring for 
the milk, skimming and churning butter; hauling it to market 
and taking what he got for it, without question; growing at- 
tached to “Bossy” by coming in contact with her daily. When 
the calves came the steers were vealed, the heifers kept, bred, 
and milked in turn and loved because they were the offspring of 
‘Bossy’ and seemed to belong to the farm. 


Then came the era of separators. Some farmer purchased 
- one on the strength of the talk of some agent or creamery man. 
And having a good breed of cows, his returns were good. ‘Then 
farmer No. 1, thinking the separator entirely responsible, put 
away all his misgivings as to the advisability of purchasing such 
expensive machinery, bought a separator; but try as he would 
he could not get the “fat” from the milk nor the returns from 
the cans of cream he had to market from “Bossy” and her off- 
spring. Then he began to be interested and inquisitive. Be- 
ginning to inquire into the matter, and through the efforts of 
the centralized creamery, he was brought to believe the fauit 
was in the fact that “Bossy” and her family were not as well 
bred animals as is possible to have; that he was daily wasting 
time, energy and feed on “Bossy” and her family. So, though 
they are still loved, he decides to get rid of them and in place 
get a better quality of dairy stock, thereby doing his share in 
helping develop the dairy business. 


People must pull together for success in any cause. ‘The 
dairy business was, not many years ago, hardly known, save 
by a few; and it will not grow by the wayside like worthless 
weeds or thrive in uncultivated spots. It started as a seedling 
and needs a vast amount of care and constant culture to keep 
it alive and growing. Of course, there are a great many workers 
who would give up the struggle rather than take the responsi- 
bility of its perpetuation. There is nothing in the name; suc- 
cess comes with intelligent effort. The problem is worthy the 


258 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


deepest study of our best men, for it is one of the greatest 
problems having to do with the wealth of our nation. 

Reports say: “Dairy products, along with foodstuffs, were 
sent abroad in large quantities during the fiscal year ending 
June 30, 1916.” According to recent reports of the United 
States Department of Commerce, the total amount of dairy 
exports in I916 amounted to $24,000,000, which was an in- 
crease of more than $10,000,000 over the exports of 1915. The: 
greatest increase was in condensed milk, and 37,000,000 more 
pounds of this product was shipped in 1916 than in the previous 
year. A total of 156,000,000 pounds, amounting to $12,500,000, 
of canned milk were exported. 

The dairy industry in the United States is increasing an 
handlers of dairy cattle may well expect an era of unusual 
prosperity just ahead. 

It is a fine game, well worth putting more of ourselves 
into, than we have in the past. 

The centralized creamery is endeavoring to help develop 
the dairy business and the farmer should look well into the 
subject and fall in line for in “union there is strength.” 

And yet another and still greater credit should be given 
the centralized creamery for it is not only educating the farmer 
of today, but through them the farmers of tomorrow. The 
boys and girls, the future farmers and dairymen, read the 
literature and hear the subject discussed until almost without 
knowing it and without any efforts of their part, they have 
learned things of great benefit to themselves. And it is a well 
known fact that truths imparted to the young fall deep into 
their minds and hearts and dwell longer in their memories than 
do the same things brought to bear upon them in later life. 

So I should say the centralized creamery is a powerful — 
agency toward the development of the dairy business. 


FORTY-THIRD ANNUAL CONVENTION 259 


CLASS 2.--SUBJECT: “ADVANTAGES TO BE GAINED 
BY ATTENDING A CONVENTION OF ILLINOIS 
STATE DAIRYMEN’S ASSOCIATION.” 


Fred Atkinson. 


“The advantages to be gained by attending a convention 
of this association” are numerous; so numerous, in fact, that 
some may be overlooked in our busy life. The advantages are 
of such a nature that they not only benefit one line of this won- 
derful industry, but they are of interest to all who are concerned 
in the production or manufacturing of those two mainstays of 
life, milk and butter. 

To begin with, we can say that at all conventions or meet- 
ings of this kind, the paramount feature is the exchange of 
ideas. For instance, we have with us at this time leaders of 
all branches of the dairy industry, from some of the leading 
dairy states of the Union, and they come here with one point, 
and one only in their mind, and that is to.educate and be edu- 
cated. They come here to exchange with their fellow dairy- 
man ideas by which they have profited, for other ideas which they 
may not know, and in that exchange which takes place, both 
derive a benefit. 

We must concede that one of the features of this conven- 
tion is the exhibit of dairy cattle, and we note that this affords» 
great opportunities to the coming dairyman. 

At this convention the boy who some day will take his 
father’s place in the production of milk can see what is being 
done, just what is being accomplished in the breeding of dairy 
cattle. This, as I have said before, is one of the features of 
_ the convention, for it is in the coming generation, that we must 
cultivate enthusiasm, if we hope to have the industry reach its 
highest standard of efficiency in the future. 

We must not overlook the fact that with us, are men who 
come to discuss the proper construction of dairy barns, and also 
the raising of proper feed for cattle. This gives a wonderful 


260° -* ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


advantage to the man or boy who is fortunate enough to at- 
tend this convention. ; 

Then we notice that much time is to be devoted to the milk 
supply of the city. This is one subject which confronts every 
community, and it is one in which few communities have suc- 
ceeded in attaining the highest standard. We can gain many 
advantages by having men explain this to us, men who have 
overcome some of the great difficulties of a city milk supply; 
and, for this reason, the consumer as well as the producer gains 
some advantage. 

The manufacturer of dairy products can also gain many 
advantages by attending a convention of this kind,‘ because he 
comes in contact with the men who produce the raw material. 
He is aided in seeing the difficulties which the dairymen must 
overcome before butter can be manufactured that is of a desirable 
quality. The creameryman is vitally interested in obtaining a 
better quality of cream, and ways and means of improvements 
are usually discussed from all angles. ‘The dairyman or pro- 
ducer is mostly interested in economical production of milk and 
cream, and subjects relating to this important factor are dis- 
cussed by men who have a wide experience in this line. Thus, 
both the manufacturer and producer are benefited. The cream- 
eryman can see how someone else has overcome some difficulty 
which has confronted his business, thereby he profits from the 
experience of another. A convention of this kind affords an 
opportune time and place for the exchange of ideas relative to 
the dairy industry. 

The by-products of the dairy are an important factor from 
the standpoint of profit and loss, and this is very appropriately 
discussed in ‘The raising of hogs as a sideline to the dairy 
industry.” 

Much good has been accomplished through the efforts of 
various men in the different experiment stations and agricultural 


schools, and the men who come to us from these institutions to 


address these meetings are able to give us first hand information 
as to the accomplishments of various experiments. 

The exhibits of machinery and accessories are quite ad- 
vantageous. We can see what methods are being improved upon 
to make the work easier and improve the quality of the finished 
product. 


FORTY-THIRD ANNUAL CONVENTION 261 


We must concede that much advantage is to be gained 
through having the Chief Executive of our State at this meet- 
ing, for he is himself an ardent dairyman, who has done much 
to promote the industry, and I am sure that we can be inspired 
to greater deeds and thoughts by his presence. 

In conclusion, we can say that the advantages to be gained 
are: First, “we have been brought to a higher standard of 
efficiency ;’’ second, “the cultivation of the spirit of co-opera- 
tion between the producer and manufacturer;” third, “improve- 
ment in quality of the finished product;’ fourth, “a more eco- 
nomic production; and last but not least, the germ of enthu- 
siasm has been placed upon a firmer basis. And as we leave for 
our various homes, our minds are full of new ideas and better 
plans for the coming year. 


262 _ ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Russell Henderson, Hurnrick (Ridgefarm), Illinois. 


A. visit to a convention of this sort is of some definite 


advantage to each individual. The breeder and improver of 
dairy cattle learns to judge animals of this type, as to the points 
required in a profitable milker. He gets acquainted with im- 
portant breeders of good stock as well as with the types of their 
animals on exhibit. 3 

The dairyman is enabled to judge the breed best suited 
to his conditions; to learn how to keep the cows, and to find 
out how a dairy is operated economically by the aid of pre- 
pared rations, milking machines, cream separators, and efficient 
barn and silo arrangements. The milking tests performed, and 
also the milk and cream testing, are invaluable to him in deter- 
mining the profit from and value of each cow. 

Dealers in cream separators, milking machines, barn fit- 
tings, silos, and dairy supplies in general will learn the rela- 
tive advantages and prices of their articles as well as make sales. 

The feed manufacturer and dealer find out the food re- 
quirements of the milk cow and can compound their feeds ac- 
cordingly. : 

Carpenters may learn the best plans for silos, dairy barns, 
milk houses, creameries, and also the method of construction, 
time required for putting up, and the prices of the required 


materials, the ‘latter being essential in estimates and contracts. | 


The creamery manager is able to keep posted on cream 
testing, butter making, and efficient operation. 

The grocer, milk products consumer, and buyer of country 
produce learn the qualities\of good butter, cheese and evapo- 
rated milk. 

The speeches given will no doubt cover topics of interest 
to all. One may get the benefit of experiments which have 
required years of labor and which are both labor saving and 
money saving. They will be given by men “who know,” and 
will cover facts about prepared rations, care and treatment of 
cows, type selection in breeding, and various tests for milk and 
fat production relative to the cost of keeping. 


eee OE a 


FORTY-THIRD ANNUAL CONVENTION 263 


CLASS 3.---BOYS UNDER 18 YEARS OLD. SUBJECT: 
“ADVANTAGES OF ATTENDING A CONVENTION 
OF ILLINOIS DAIRYMEN’S ASSOCIATION,” 


Will Davis, Ridgefarm, Illinois. 


The advantages of attending a convention of the Illinois 
Dairymen’s Association are many, and are offered to many 
people. 

Those who go will see and talk with some of the foremost 
dairymen of the country and get their ideas and methods of 
running a dairy farm, if he is a farmer, or a creamery, if he 
runs a creamery. 

The farmer learns which breed of cattle is best for dairy 
purposes and what to feed them to get the most butterfat. He 
also sees drawings of model barns and silos. He sees machinery 
such as milking machines, separators, milk testing outfits, and 
stanchions. | 

His wife learns how to make butter, sees the best churns. 
She learns how to separate the milk and how best to test the 
cream. 

The breeder sees the best cows for dairying in the country, 
learns how best to take care of calves, the best feed for growing 
calves, the best conditions for calf raising, and the market for 
cows and calves. 

The creameryman learns how best to test cream, how to 
prepare cream for making butter, how best to make butter, the 
standard of cleanliness which the state creamery inspector de- 
mands. He sees machinery used in a creamery, such as agita- 
tors, churns, testing outfits, and motors. 

The salesmen and manufacturers have a chance to demon- 
strate and sell their machinery. They have the chance to ad- 
vance new ideas and methods. 

Students see exhibited the best methods of dairying, ma- 
chinery, best breeds of cattle, and the best conditions of barn 
and farm in order to raise good calves, if they should ever want 
to run a dairy farm. 

Altogether the convention is of great value to anyone who 
is in any way interested in dairying. 

It helps the town where it is held by drawing trade for 
the merchants. 


264 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Theron Matthews, Ridgefarm, Illinois, 


oe 


To one who is interested in breeding or expects to become 
a dairyman this convention will be of much interest. It will 
also be of great interest to the high school student who should 
know something about the different breeds of cattle and the 
different kinds of dairy devices. 

There will be many breeds of dairy cattle and also many 
of the conveniences which the up-to-date dairyman has. Some 
of these are: Milking machines, sterilizers, pasteurizers, churns, 
cheese making machines and cream separators. 


This will be a very fine place for representatives of con- 


cerns who manufacture dairy equipment to demonstrate their 
different machines, as farmers and dairymen from nearly all 
parts of the United States will be present. They can learn the 
ways of the farmer and what they most need. People who 
are thinking of becoming dairymen can look over and judge 
different-kinds of dairy cattle and also different machinery for 
the dairy. They can also learn how to provide for and feed 
dairy cattle, how to care for the calves, what food is best for 
growing calves and the market for cows and calves. 

The association with the dairymen would be a source of 
information of value to the farmer. It would help to better 
the dairy farm and make farm life more agreeable. 

The meeting is valuable to Danville because of the good 
effect on the farmers of the section. 


Bertrand Sparks, Allentown, Illinois. 


(His essay given special mention by Prof. G. L. McKay, 
who marked the essays entered in the contest. ) 


I think the dairy cattle would be one of the great advan- 
tages. The Dairy Cattle Show would be a grand sight. 

We boys on the farm like to look at good cattle and learn 
all we can about the dairy business, butter making, and the 
testing of cream. 


FORTY-THIRD ANNUAL CONVENTION 265 


The program is a good one, there is lots to be gained at 
this convention: First, making dairying a business; second, 
hog raising a side line to dairy farming; third, creamery operat- 
ing and analysis of milk; fourth, alfalfa raising and its value 
as feed; fifth, cow judging. 

I’m a boy only nine years old. I live with my grandfather 
ona farm. He milks cows and sells cream to the Peoria cream- 
ery at Peoria, Ill., so I have some idea of the dairy business. 


Evan Howell, 11 Years Old, Villa Grove, Illinois. 


(Given special mention by Prof. G. L, McKay. ) 


When a boy goes to a convention of the Illinois State 
Dairymen’s Association, he must listen to what is being said. 
He will learn how to be a good dairyman if he intends to be 
one. 

He will learn the four classes in cow judging. He will 
learn which cow is the best producer of milk and butterfat. 
Whether it is the Holstein, Guernsey or the Jersey cow. 

Alfalfa raising is an important thing to be interested in if 
he is going to be a dairyman. He will learn how to grow al- 
falfa and where to get the best price for it, if he sells some of it. 
Clover raising is important, too. 

At the lecture you will hear a man speak of rotation of 
crops. This means one crop on a number of acres one year and 
another crop there the second year. Clover supplies a sub- 
stance to the soil, on which some plants can live on and others 
cannot. Clover takes out substances of the soil at the same time. . 

You will learn on which side to milk a cow and if you 
are going to get a patent milker you will learn how to use it. 
You will learn how to have a clean and sanitary barn and milk 
house. 


266 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


SWINE-JUDGING SUGGESTIONS FOR PIG-CLUB 
MEMBERS. 


Taken From Bul'etin of Animal Husbandry, U. S. 


Department of Agriculture. 


Two distinct types of swine have been developed by different 
methods. of breeding and feeding for certain market requirements. 
They are the lard type and the bacon type. In the United States, 
swine of the lard type far outnumber those of the bacon type. The 
lard type often is called the American type of hog, because in this 
country it has reached its highest development. The people of the 
United States generally prefer this type of hog for their purposes, 
consequently the majority of feeders produce the rapid-fattening, 
heavily fleshed lard type. . Corn, which is the principal feed in pro- 
ducing this type of hog, contains but little of the muscle-forming 
and mineral substances known as protein and ash, and therefore 
has a tendency to produce fat at the expense of lean meat. 

The bacon breeds of hogs are not raised in very large num- 
bers in the United States. The production of bacon is more 
general where corn is not relied upon as the principal grain for 
hogs, even though the so-called lard breeds are used. If the 
markets demand a better quality of bacon, breeders and feeders 
will pay more attention to quality and the type of the American 
or lard breeds doubtless will be modified through change in 
methods of feeding to meet a large part of such demand. 


The Lard Type of Hog 


The lard hog is low set and compact, with a very wide and 
deep body. The shoulders should be full, although not coarse, 
with full hind quarters and hams carried out straight to the root 
of the tail and thickly fleshed down to the hock. The flesh 
should be thick and evenly distributed throughout the body. The 
size and weight are determined largely by market conditions. 
Formerly very heavy hogs were in demand, but at present ani- 
mals weighing from 175 to 250 pounds ordinarily command the 
highest prices. The lard hog does not show the quality and 
densitv of bone that prevails in the bacon breeds. 


FORTY-THIRD ANNUAL CONVENTION 267 


The principal breeds of the lard type are the Poland-China, 
Berkshire, Chester White, Duroc-Jersey, and Hampshire. 
Ranked according to their numbers and popularity, the breeds 
of swine most largely raised in North America in the first 
decade of the twentieth century are the Poland-China, Duroc- 
Jersey, Berkshire, and Chester White. Of these the Berkshire 
is directly of English origin; the three wales may be termed 
American breeds. 


The Bacon Type of Hog 


In conformation the bacon type of hog is very different 
from the lard type, being longer in leg and body, with less width 
of back and lighter in the shoulders and neck. On first sight 
this type is lean and lanky in appearance. The spring of rib 
in a bacon hog is very characteristic. The side of the hog is 
used for the production of bacon; therefore much emphasis is 
laid on the development of the side. The bacon hog has great 
length and depth of body and is very smooth throughout. Large, 
heavy hams are not desirable in the bacon hog; the hams should 
be smooth and taper toward the hock. 

The Tamworth and the Yorkshire breeds are both of British 
origin and are recognized as being especially suitable for bacon 
production. 

Classes of Hogs 


Hogs may be divided into two classes, the market class 
and the breeding class. The market class includes hogs to 
kill for meat purposes. The butcher wants the best quality of 
meat with the highest dressing percentage. These go with form, 
quality, condition or covering, and size or weight. ‘These points 
also are important from the producer’s standpoint, but in order 
to be profitable and to possess these qualities the pigs must 
have inherited constitutional vigor, feeding capacity, and pro- 
lificacy, the production of large litters. They should have 
strong, well-covered backs and loins and large, thick hams. 
Hence the importance of good breeding stock. 

Breeding animals are similar to market animals in many re- 
spects, but as they are not kept so fat they do not appear so broad 
or compact as the market animal. 


268 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


The same score card may be used for both classes. The fol- 
lowing points mentioned on the score card are emphasized here 
because of their importance. 

Size is important in breeding stock. A mature sow should 
weigh about 400 pounds, and the male about 500 pounds. Géilts 
(young sows) should be well grown before breeding. As a result 
of breeding undersized young sows we can expect smaller pigs 
that probably will be lacking in constitutional vigor. As a guide 
or suggestion as to what pigs at various ages should weigh, the 
following is given: 

Pigs 10 to 12 weeks of age should weigh 35 to 45 pounds. 

Pigs 5 to 6 months of age should weigh 100 to 125 pounds. 

Pigs 8 to 9 months of age should weigh 205 to 240 pounds. 

Pigs 12 months of age should weigh 300 pounds or more. 


Form or Type 


Since “like produces like,” it is important that the breeding 
stock be true to type, or, in other words, that its body make-up 
and general appearance be very similar to the description on the 
score card. If the breeding stock is off type the market hogs will 
be of such character that the butchers will cut prices. This would 
result in loss of profit. 


Feet and Legs 


The feet and legs are very important. They should be short, 
straight, strong, of medium size, and placed wide apart. If the 
pig stands up well on its toes and the dewclaws are an inch clear 
of the ground we can be sure the bone is strong and that the 


pasterns are strong enough to carry the weight of the animal 


when fattened. 
Quality 


One important cause of a high dressing percentage is quali- 
ty. Evidences of quality are soft, fine, silky hair; smooth, soft 
skin, free of folds or wrinkles; bone of medium size, strong, and 
dense. The general appearance of the pig should be smooth and 
refined. ‘These external signs are an indication of the quality 
of the meat and of the percentage of offal when the animal is 
dressed. 


——EEa OO EE ee 


FORTY-THIRD ANNUAL CONVENTION 269 


Femininity and Masculinity 


In our breeding stock we should consider sex characteristics, 
as they are strong factors in the production of desirable market 
hogs. ‘The brood sow should be a good breeder, a good feeder, 
and of good type in order that she may transmit these character- 
istics to her offspring. She should be short-faced and wide be- 
tween the eyes. She should be long, deep and roomy in body, 
wide through the hips, large and full in the heart girth. She 
should have good quality, good bone, fine hair and be refined 
about the head and ears. Her hack should have a strong arch, 
her rump should be level and full, carrying its width to the tail 
head. Her neck should be light on top behind the ears but 
blending smoothly into the shoulder. Twelve well-developed 
teats on a neat, nearly straight belly line should be found. The 
male should be similar save the refinement; that is, he should 
be heavier in shoulder and possess a rugged masculine appear- 
ance. In neither male nor female should the jowl be flabby, 
coarse, or wrinkled; it should be full, firm, and compact. 

Disposition 

Bright expressive eyes and an active disposition are essen- 
tial. These will insure exercise, which is necessary. A wild, 
nervous, mean sow will ofttimes kill her young either through 
accident or design. On the other hand, a lazy, sluggish sow 
that will not exercise is very likely to crush her pigs by accident. 

Breed Characteristics 

While all breeds of the same type have the same general 
characteristics, each breed has its own special characteristics. 
These are manifested by color, markings, set of ears, shape of 
dish of face, etc. We should select breeding stock that is true 
to breed type and characteristics; for such are more apt to be 
“prepotent and prolific’ (which big-sounding words simply 
mean that they will produce pigs like themselves and have large 
litters). Study Farmers’ Bulletin 765, Breeds of Swine, to 
learn the breed .characteristics. 

Constitutional Vigor 

In order that young pigs may be thrifty, active, good 
feeders they must inherit good constitutions. Evidence of a 
good constitution is to be found by examining the heart girth, 
chest, and fore flank. 


270 _ ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


CARE OF MILK IN THE HOME. 


Bulletin lowa State Dairy and Food Commission. 


Milk is responsible for more sickness than perhaps all 
other foods combined. ‘There are many reasons for this: (1) 
Bacteria grow well in milk unless it is kept at a low tempera- 
ture; (2) of all food-stuffs, milk is the most difficult to obtain, 
handle, transport, and deliver in a clean, fresh, and satisfactory 
condition; (3) it is readily decomposed; and, (4) it is the only 
food obtained from animal sources consumed in the raw state. 

Milk is an ideal food for infants. In milk are present all of 
the food constituents for a well balanced diet for adults. It is 
readily digested both in the raw and prepared states and its use 
in food products is endless. Furthermore, milk is the cheapest 
food containing all of the necessary food constituents. 

Progressive dairymen understand the principles of handling . 
milk, and although clean wholesome milk may be delivered to the 
housewife, it may become unfit for use as a food if carelessly 
handled in the home. 

Do not purchase milk that is sold in bulk. Insist upon havy- 
ing your milk bottled at the farm (not in the wagon) and de- 
livered to you sealed from all dust, dirt and flies. The insani- 
tary method of carrying milk cans and measures through the 
dusty streets with flies alighting on the milk receptacles after 
alighting on garbage wagons,.sputum, manure, etc., should not 
be tolerated. Have the milk man place the bottled milk out of 
reach of dogs and cats and in a cool, shady place. When the 
milk is delivered, note whether or not it is cold. If the tem- 
perature is above 50 degrees F., the milk man has been care- 
less of his refrigeration methods. 

When the milk is received, the bottle should be held under 
the cold water faucet and washed thoroughly with as little agita- 
tion of the milk as is possible. Then note whether there is any 
sediment in the bottom of the bottle. A sediment shows that 


FORTY-THIRD ANNUAL CONVENTION 271 


the milk is dirty as a result of unclean methods of handling. It 
your milkman cannot deliver clean milk, change milkmen. 

The caps used on milk bottles are of two varieties, the 
waxed paper caps which are fitted into the recessed rim of the 
bottle, and caps which fit over the top of the bottle. The waxed 
paper cap is impervious to moisture and dirt yet cannot compare 
with the caps that cover the top of the bottle, as regards clean- 
liness for the reason that there is always some dirt which col- 
lects around the edges of the cap that is difficult and practically 
impossible to remove while the milk is in the bottle. 

Unless you are familiar with the conditions at the dairy, 
such as the health of the cows, the manner of milking and the 
care the product receives, the milk should be pasteurized in the 
home. 

Pasteurization in the home may be performed without any 
apparatus other than is found in the common cooking utensils. 
Select a pail somewhat larger than the bottle or bottles of milk 
and place an inverted, perforated pie tin in the bottom to pre- 
vent bumping. Set the bottles of milk on the pie tin and fill 
the pail with water to the level of the milk in the bottles. Punch 
a hole through the cap, or in case nursing bottles are used, 
plug the necks with absorbent cotton. Heat on the stove or over 
a gas burner until the water just begins to boil, then remove 
from the fire and allow to stand for twenty minutes. Replace the 
water in the pail gradually with colder water until the bottles 
have been cooled to the temperature of the tap water, then place 
on ice until ready for use. By the process of pasteurization, the 
milk should be heated to a temperature of not less than 145 
degrees F. and not more than 150 degrees F. The milk should 
be allowed to stand at this temperature for from twenty to thirty 
minutes, then quickly cooled and kept on ice until used. After 
pasteurization, it is always well to remove the caps from the 
ordinary milk bottles and invert a glass tumbler over the bottle 
as a protection against dust. During the process of pasteuriza- 
tion, it is preferable to have a thermometer in the bottle of milk 
so that the temperature may be accurately controlled. 

Another source of contamination is the condition of the 
refrigerator which should always be sweet and clean. Milk 
absorbs odors very rapidly so that care must be taken not to 


272 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


place the milk in foul smelling refrigerators or near odorous 
food products. As stated above, milk should be placed in direct 
contact with the ice. 

A Word Regarding Evaporated Milk.—Upon the market 
are two products, one known as evaporated milk, which is cows’ 
milk evaporated in a vacuum pan so that 100 pounds of whole 
milk yields about 45 pounds of evaporated milk. This product 
is sterilized in the can with heat. ‘The other product is known 
as sweetened condensed milk. This is very similar to the evapo- 
rated whole milk but contains about 40 per cent of cane sugar. 
This product is preserved by the added sugar. We do not rec- 
ommend these condensed or evaporated milks in infant feeding, 
except in rare instances and then only on the advice of a physi- 
cian. Someone has rightly said: “I am a firm believer in 
canned foods—in polar expeditions and military operations but 
not as food for infants as they are not engaged in these opera- 
tions.” : 

Milk should be handled as follows: 


i. (1) Have dealer leave milk in a cool, clean place, pro- 

tected from sun and from the visits of dogs, cats and flies. 

(2) Take in as soon after delivered as is possible. 

(3) Wash cap and outside of bottle in clean, cold water. 

(4) Place at once on ice. 

(5) Have no odorous substance in the ice box. 

(6) Do not remove the milk from ice box until you are 
ready to use it. 

(7) See that all milk receptacles are clean and well scalded 
before use. 

(8) Keep bottle covered with an inverted tumbler. 

(9) Wash and scald bottles as soon as they are empty. 


The following bulletins of interest to the housewife have 
been issued by this department: Bulletin No. 13, Flies; Buile- 
tin No. 14, Nutritive Value of Foods. Copies may be obtained 
by addressing a postal card to W. B. Barney, Dairy and Food 
Commissioner, Des Moines, Iowa. 

The following bulletins issued by the United States Depart- 
ment of Agriculture will be of interest. Copies may be secured 
free of charge by addressing your Congressman or Senator: 


FORTY-THIRD ANNUAL CONVENTION 273 


Farmer’s Bulletin No. 607. The Farm Kitchen as a Work- 
shop. | 


pone. 
. 490. 
1413. 
4 G75: 
3303. 
51903: 


- 337: 
L233. 
. 190. 
- 149. 
LiLa2: 
La28; 


Production of Clean Milk. - 

Bacteria in Milk. 

Care of Milk and its Use in the Home. 

Care of Food in the Home. 

Use of Milk as a Food. 

Preservation of Eggs. Cheap and Efficient Ice 


Care of Cream on the Farm. 
Milk from Diseased Cows. 
Methods of Milking. 
Digestibility of Milk. 

Foods, Nutritive Value. 

Fegs and Their Use as a Food. 


274 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


STANDARD VARIETIES OF CHICKENS. I. THE 
AMERICAN CLASS. 


R. R. Slocum, of Animal Husbandry Division, U. S. 


Department of Agriculture. 


Practically every farm in the United States keeps chickens. 
In the majority of instances the flock of poultry is kept merely 
as a side line, to utilize material which otherwise would go to 
waste, and to furnish eggs and meat for the farmer’s table. At 
many seasons of the year the flock will produce a large surplus 
over what. is needed for the farmer’s own use, and this when sold 
yields a considerable income, sometimes sufficient to pay for the 
groceries and wholly or in part to clothe the family. 


The Kind of Chicken the Farmer Wants 


To meet these demands the farmer therefore desires a breed 
or variety of chickens which are not only good layers, but also 
have size enough to provide suitable carcasses for the table. The 
breeds which meet these two demands are commonly called the 


general-purpose breeds, and in the main are those comprising 


the American class as given in the American Standard of Per- 
fection. The Orpington, belonging to the English class, is also 
a well-known general-purpose breed in this country. The gen- 
eral-purpose breeds are undoubtedly the most popular breeds in 
the United States. Certain of these, namely, the Plymouth 
Rocks, Wyandottes, Rhode Island Reds, and Orpingtons, com- 
pose the bulk of pure-bred poultry kept on the general farms, 
and their blood is evident in most of the farm flocks. 


Characteristics of the General-Purpose Breeds 


In size the general-purpose breeds are intermediate between 
the meat breeds, such as the Brahmas, and the egg breeds, such 
as the Leghorns. They are of a much quieter temperament than 
the egg breeds, and for that reason are more easily handled in 
confinement. They mature earlier than the meat breeds, but 
not so quickly as the lighter egg breeds. In activity and ability 


FORTY-THIRD ANNUAL CONVENTION 275 


to “rustle” for a living they are again intermediate between the 
meat and the egg breeds, but are good foragers. Because of 
the fact that they fatten readily and are of a fair size they are 
very popular with the poultry packer, and sell to better advantage 
in those localities where the farmer is compelled to look to the 
poultry packer for a market for his fowls. 

Because of the tendency for the general-purpose breeds to 
put on fat much more readily than the egg breeds, they must 
be fed more carefully when kept in confinement, otherwise there 
is a tendency for them to “break down behind,” in other words, 
to accumulate an excessive amount of fat in the abdominal re- 
gion. Where the fowls have free range, however, this trouble 
is not likely to occur. 

They are sitters and make good mothers. This is an im- 
portant consideration where the farmer keeps only a small flock 
‘and does not wish to invest money in hatching and brooding 
equipment. All of these birds are layers of brown eggs. In 
consequence, they are not as suitable for conditions where a 
premium is paid for white eggs; under such conditions, where 
large poultry farms have been established, the White Leghorn 
has come to be the most popular fowl. 

All the American breeds are clean legged; that is, they have 
shanks free from feathers. ‘They also have yellow legs and 
skin, except the Java, in which the legs are black or leaden blue 
and yellow. In the markets of the United States the former is 
a desirable point, as the demand is for yellow skin and legs in 
table fowls. 

Breeds and Varieties 

The American class includes the following standard breeds 

and varieties: 7 


Breeds. Varieties. 
Plymouth Rock...... Barred, White, Buff, Silver Penciled, 
: | Partridge, Columbian. 
Wryandotte:......... White, Buff, Silver, Golden, Partridge, 
Silver Penciled, Columbian, Blackk. 
ee ee Black, Mottled. 
- Dominique. 


Rhode Island Red.. Single Comb, Rose Comb. 
Buckeye. 


276 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


In describing these breeds and varieties it is the intention tq 
give only a general statement of their appearance and character- 
istics. For a description sufficiently detailed to enable one to 
breed exhibition specimens it will be necessary to refer to the 
American Standard of Perfection, a book published by the Amer- 
ican Poultry Association, which is the guide by which all the 
poultry shows in the United States are judged. 


The Plymouth Rock 


The Plymouth Rock has been for years the most popular 
breed in the United States. The Barred Plymouth Rock was 
the original variety and was developed in the United States, 
various lines of blood being used in the making. It is prob- 
able that the Dominique, the Black Cochin, the Black Java, the 
Brahma, and the Pit Game were used for this purpose. The 


size and type or shape of all the varieties of Plymouth Rocks 


are supposed to be identical. In general the breed may be de- 
scribed -as a good-sized, rather long-bodied chicken, with fairly 
prominent breast and good depth of body, showing when dressed 
a well-rounded, compact carcass. This breed has a single comb 
and yellow legs, bill, and skin. The standard weight of cocks 
is 9% pounds; of hens, 744 pounds; cockerels, 8 pounds; pul- 
lets, 6 pounds. ‘They are layers of good-sized, brown-shelled 
eggs, and are reputed especially as winter layers. 

The Barred Plymouth Rock is by far the most popular 
general-purpose or farm fowl. This variety has so long been 
a favorite with the general public that the barred color is gen- 
erally associated with quality in table fowls. The Barred Ply- 
mouth Rock plumage is a grayish white, each feather of which is 
crossed by dark bars which are almost black. It is desired that 
these bars should be as even in width, as parallel, as straight, 
and as well carried down to the skin as possible. Each feather 
should end with a narrow, dark tip. The barring in the hackle 
and saddle is narrower than in other sections. The alternating 
dark and light bars give a bluish cast or shade to the general 
color, which should be even throughout the surface. It is com- 
mon for solid black feathers or feathers which are partly black 
to occur in practically all strains in this variety, but this should 
not be taken as a sign of impure breeding. Black spots are also 


_ Eee eee error 


FORTY-THIRD ANNUAL CONVENTION 277 


common occurrences on the shanks, particularly in females, but 
this does not indicate impurity. 

There is a decided tendency for the males of this variety to 
come lighter in color than the females, and for this reason breed- 
ers are usually obliged to resort to two separate matings, one 
for the production of males of standard or exhibition color and 
the other for the production of females of standard or exhibi- 
tion color. This system of breeding is known as double mat- 
ing. In mating for males of exhibition color a male of about 
standard color is used with medium dark females, or those two 
or three shades darker than females of exhibition color, in which 
the barring is as distinct and as narrow as possible, showing a 
clear-cut line between the black and white bars. This mating 
is known as the cockerel mating, because it produces a greater 
percentage of exhibition or standard-colored males, while the 
females produced are too dark in color for exhibition, but are 
suitable for continuing this line of breeding. In mating for 
females of exhibition color, females of about standard color 
are used with a medium light male or one that is two or three 
shades lighter than males of exhibition color, but which shows 
distinct barring and as strong barring in the undercolor as can 
be obtained. This mating is known as the pullet mating, be- 
cause it produces a greater percentage of females of exhibition 
color, while the males produced are too light for exhibition, but 
may be used to continue this line of breeding. 

The White Plymouth Rock is the second most popular 
variety of this breed. All the characteristics of the White Ply- 
mouth Rock are supposed to be identical with those of the 
Barred Plymouth Rock except color. As a matter of fact the 
White Plymouth Rock tends to run somewhat larger in size, 
and the type is a little more uniform and a little better than that 
of the Barred Plymouth Rock. In color the White Plymouth 
Rock should be a pure white throughout, free from black ticking 
and from any brassiness or creaminess. 

The Buff Plymouth Rock is distinguished from the other 
Rocks by the color alone, which should be an even shade of 
golden buff throughout. Shafting, or the presence of feathers 
having a shaft of different color from the rest of the feather, 
and mealiness, or the presence of feathers sprinkled with lighter 


278 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


color as though powdered with meal, are undesirable. As deep 
an undercolor of buff as it is possible to obtain is desirable. 
There is a great difference of opinion as to what constitutes 
desirable buff color, some favoring the lighter color, approach- 
ing lemon, while others favor a much darker buff, approaching — 
red. The important point is to have the shade as even as pos- : 
sible over the entire surface. | 

The Silver Penciled Plymouth Rock is one of the new vari-— 
eties. Its plumage is distinctive and very beautiful. In general, 
the plumage of the male consists of a silver white top color, 
extending over the shoulders and back, the hackle and saddle 
striped with black. The rest of the body plumage, including the 
main tail feathers and sickles, is black. ‘The wings when folded © 
show a bar of black extending across below the shoulder. Be-— 
low this the wing shows white, due to the white on the outside — 
of the secondaries. In the female the general trend of color is — 
gray, with delicate, distinct, concentric penciling of dark on 
each feather except the hackle, each feather of which is silvery 
white with a black center, showing a slight gray penciling, and 
the main tail feathers, which are black, with the two top feathers 
showing some penciling. The color of the plumage is practically 
the same as that of the Dark Brahma. 

The Partridge Plymouth Rock is also one of the newer 
varieties of this breed. The coloring of this variety is very 
attractive and is practically the same as that of the Partridge 
Cochin and also of the Silver Penciled Plymouth Rock, except 
that the white of the Silver Penciled is replaced by red or red- 
dish brown. 

The Columbian Plymouth Rock, a variety of comparatively — 
recent origin, is very attractive in coloring and has proved quite 
popular. In general the color is white, the hackle feathers being 
black with a narrow edging of white, and the main tail feathers 
black, the tail coverts being black with a distinct white lacing. 
The wings also carry some black on the primary and secondary 
feathers, which is almost hidden when the wings are folded, 
The color of this variety is practically the same as that of the 
Light Brahma. 


FORTY-THIRD ANNUAL CONVENTION 279 


The Wyandotte 


The Wyandotte is a rose-comb breed and is characterized 
is a breed of curves. The body is comparatively round and set 
somewhat lower on the legs than the Plymouth Rock. It is 
nclined to be a looser feathered breed, and its general shape 
und character of feathering gives it an appearance of being 
somewhat short backed and short bodied. The Wyandotte is 
a breed which also was developed in the United States, and has 
dvecome very popular. The Silver Wyandotte was the original 
variety, and it is generally believed that the Dark Brahma, the 
Silver-Spangled Hamburg, and the Buff Cochin played a part 
in its origin. It is somewhat smaller than the Plymouth Rock, 
the standard weight being, for the cock, 814 pounds; hen, 6% 
pounds; cockerel, 714 pounds; pullet, 544 pounds. The hens 
are fairly prolific layers of brown eggs, are reputed to be good 
winter layers, and the breed as a whole makes a fine table fowl. 
The young chickens do not tend to have the same leggy stage 
which is characteristic of the Rocks and most of the other 
general-purpose breeds, and the breed is therefore well suited 
for the production of broilers. Like the Plymouth Rock, all 
the varieties of this breed are yellow legged and yellow skinned, 
which adds to their market popularity. 


In the Silver Wyandotte the male has a silver-white back 
and saddle, the hackle and saddle feathers being striped with 
black. The feathers of the body and breast are white, each 
laced with a black edge. The main tail feathers are black. The 
fluff is a slate color with some gray mixture. The color of the 
female shows white feathers laced with black over the entire 
body except the hackle, which is black laced with white, and 
the main tail feathers, which are black, and some black in the 
wings, while the fluff is slate mixed with gray. The color com- 
bination and the character of markings of the Silver Wyandotte 
make this a very attractive variety. 

In the Golden Wyandotte the general color scheme is the 
same as in the Silver Wyandotte, except that the white of the 
Silver variety is replaced with red and reddish brown. Like 
the Silver Wyandotte, the color and markings of the Golden 
are very attractive. | 


280 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


The White Wyandotte is undoubtedly the most popular 
variety of this breed. The color is white throughout, and should 
be free from any brassiness or creaminess or black ticking. 

In the Buff Wyandotte the color should be an even shade of 
buff throughout, being identical with that of the Buff Plymouth 
Rock. 

In the Black Wyandotte the color is black in all sections, 
showing a greenish sheen, free from purple barring. The under- 
color is lighter, somewhat on the slate order. 

In the Partridge Wyandotte the color is the same as in the 
Partridge Plymouth Rock. In the Silver-Penciled and Colum- 
bian Wyandottes the color is the same as in the corresponding 
varieties of the Plymouth Rocks. 

The Java 

The Java is one of the oldest breeds developed in the 
United States. In general this fowl tends to be long in body and 
broad in back. The comb is single, and the legs of the Black 
variety are black, or black approaching yellow, while those of 
the Mottled variety are yellow and leaden blue. The color of 
the legs detracts somewhat from the fowl for market purposes. 
The skin, however, is yellow. The hens are good layers of 
brown-shelled eggs, and the fowls are suitable for table purposes. 
This breed is not very commonly found at the present time. — 
The standard weights are: Cocks, 94 pounds; hen, 7% pounds; 
cockerel, 8 pounds; pullet, 614 pounds. 

There are two varieties of Javas, the Black and the Mot- 
tled. ‘The color of the Black Java is black throughout, with a 
greenish sheen on the surface plumage. Purple barring is un- 
desirable. In the Mottled Java the plumage is a mottled black 
and white throughout, the black being more plentiful than 
the white. The undercolor of the Mottled Java is slaty. 


The Dominique 


The Dominique is also one of the oldest of the American 
breeds. "he Dominique color is associated in the minds of 
people throughout the country with the barnyard fowl and is 
frequently confused with the Barred Plymouth Rock color. The 
Dominique is somewhat smaller and somewhat slighter in body, 
with a tail somewhat longer and sickles more prominent, than 


FORTY-THIRD ANNUAL CONVENTION 281 


the other American breeds. This breed has a.rose comb and 
yellow legs and skin. The hens lay brown-shelled eggs and 
are good table fowls, although somewhat smaller than the other 
general-purpose breeds. The standard weights for this breed 
are 14, Cock, | 7 pounds; hen, 5 pounds; cockerel, 6 pounds; pul- 
let, 4 pounds. The pure-bred Dominique is not extensively kept 
at the present time in the United States. | 
| In color of plumage the Dominique has a general bluish 
‘or slaty cast, the feathers in all sections being barred throughout 
‘with alternate, rather irregular, dark and light bars. The mark- 
ings somewhat resemble those of the Barred Plymouth Rock, 
but are less distinct, and lack the clean-cut character of the Ply- 
‘mouth Rock barring. Like the Barred Plymouth Rock, each 
feather should end with a dark tip. The Dominique male may 
be, and often is, one or two shades lighter than the female. Slate 
-undercolor occurs throughout. 


The Rhode Island Red 


The Rhode Island Red is one of the newer breeds which 
have been developed in this country. At the present time it 
‘bears an excellent reputation among the farmers and is kept 
very extensively throughout the farming districts. The breed 
originated in Rhode Island, where it was developed by the farm- 
ers engaged in poultry raising. The Malay, Buff Cochin, Buff 
Leghorn, and Wyandotte are said to have been used in its de- 
velopment. 

In type the Rhode Isiand Red has a rather long, rectangular 
body and is somewhat rangier in appearance than the Plymouth 
| Rock or the Wyandotte. The hens are prolific layers of brown- 
shelled eggs, and the breed makes a very suitable table fowl, 
having yellow legs and yellow skin. The Rhode Island Reds 
have enjoyed an excellent reputation for hardiness, which, in 
| the main, they have well deserved. The standard weights for 
this breed are: Cock, 814 pounds; hen, 6% pounds; cockerel, 
7% pounds; pullet, 5 pounds. 

There are two varieties of the Rhode Island Red which are | 
| jdentical in color and type, but one of which has a single comb 
and the other a rose comb. 


282 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


In color the Rhode Island Red is a rich, dark red, approach- 
ing a mahogany. It is desired to have this color as even as | 
possible over the entire surface. There is a tendency, however, — 
for the hackle and the lower part of the saddle of the male to be © 
lighter in color than the back and shoulders. The main tail 
feathers in both sexes are black, and the wings also show some 
black. In the hackle of the female there is also a slight ticking 
of black. ‘The undercolor of all sections should be red, and free 
from a dark or slaty appearance, which is known as smut. 

The Buskeye 

The Buckeyes are an American breed af comparatively re- 
cent origin. In type they approach somewhat to the Cornish, 
being erect and broad-shouldered. The standard weights are: 
Cock, g pounds; hen, 6% pounds; cockerel, 8 pounds; pullet, 
514 pounds. This breed has a pea comb, which doubtless comes | 
from the Cornish blood used in originating it. The hens lay 
brown eggs. In color Buckeyes are mahogany bay, which is 
slightly darker on the wing bows of the males. The flight and 
tail feathers often carry black as well. The undercolor should 
be red, except in the back, where a bar of slate is desired. 


FORTY-THIRD ANNUAL CONVENTION | 283 


MEMBERSHIP LIST. 


ATWOOD, CHAS., Alta. 

| AYRES, JOS. W., Danvens. 

ALEXANDER, C. B., Chicago, 175 
W. Jackson, Star Union. 
ARNOLD, A. H., Chicago. 


BENJAMIN, J. L., Pana. 
~BLAKER, A, H., care of Sharples 
Separator Co., Chicago. 

BILL, E. L., 1522 Michigan Blvd., 

Chicago. 

BRUBAKER, D. M., Freeport, Box 
142. 

BEACH, H. M., 
Separator Co., 
St., Chicago. 

BARTLEY, J. ¥F.; 
Danville. 

BERCHER, W. F., Decatur. 

BOSS,.F. W., H. C. Christians Co., 
Chicago. 


care of DeLaval 
29 KE. Madison 


719 Grant St., 


CAMPBELL, L. R., Danville, IIL, 
[ie 

CAMBRIDGE, CHAS. M., Tuscola, 
Iowa, R. 2. 

CRABTREE, J. S., Paris, R. 7. 

CHURCH, W. D., Caledonia. 

COLLIER, W. B., Taylorville. 

CAVEN, GEO., 136 W. Lake St., 
Chicago. 

CLARK, E. M., Dairy Dept., Cham- 
paign. 


DYE, W. W., 19 S. Vanilla, Dan- 
ville, Ill. 

DOLAN, W. H., 733 E. Marquette 
Road, Pana. 

DANVILLE PURE 
Danville. 

DUTOUR, R. J., Watseka. 

DAVIS, W. C., Boyleston. 


MILK  CO., 


ATKINSON, FRED, 1708 N. Bloom 
St., Streator. 

ANDREWS, W. A., Rankin, III, 
Fee. 

AUSTIN, F. G., Effingham. 


BOWMAN, H. B., Danville. 

BURKAY,.” HAL. Paris, “THA net 

BRUEGGERMANN, THOS. W., 
Stillville. 

BRADLEY, E. F., Momence. 

BICKNELL, J. S., Lovington. 

BESSIRE & CO., Indianapolis, Ind. 

BERTRAM, C. L., Litchfield. 

BUTTEL, G.P., 257 -W, Gist Place; 
Chicago. 

BURKHOLM & McNEILL, Carter- 
ville... 1. 

BRYAN, W. J., Carbondale, R. 1. 

BELDERBACH, J. W., Carbondale. 

BOST, G. W., Murphysboro. 


COCKCRAFT, R. Ms; Paris,;. Ry 2: 
COLLYER, F. P., 203 S. Water St., 
Chicago. 

COGGESHALL, L. B., Ridge Farm. 
CARPENTER, C. W., Shelbyville. 
CALLAWAY, ARCH., Taylorville. 
CREDICOTT, H. T., Freeport. 
COX... LF; “Ebebes. 
CHAPMAN, J. C., Vienna. 
CAPPS, W. LEE, Hinsdale. 


DAVIDSON, D. E., 1531-45 Kings- 
bury St., Chicago. 
DENSMORE, H. A.,, 

Box 295. 
DU BOSS, G. L., Cobden. 
DUNKEL, GEO., Mt. Carmel. 
DITTER, H. E., Flora. 


Charleston, 


284 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


EDWARDS, PAUL, Danville, R. 3. 

EMEL, FRANK, Sullivan. 

EBERSOL, E. T., 3358 Lexington 
St., Chicago. 


FRAZIER, GEO. JR., Villa Grove. 

FORTUNE, BERT, Metcalf, Tusco- 
la Creamery Co. 

FOSTER, L. J., Auburn. 

FREDERICKS, A. F., Elgin. 

FLETCHER, B. F., Dalton City, 
i: an 


GEORGE, CLAYTON R., Lafayette, 
Ind. 

GRAY, SAMUEL, Hastings. 

GREENE, S. F., 7617 Union Ave., 
Chicago. 

GILKERSON, CHAS., Marengo. 

GRIMSHAW, J., Lake Villa. 

GILFORD, HARRY P., Springfield, 
Box 495, 


HODGE, B. A., Danville. 

HULETT, W. S., 1089 W. Main St., 
Decatur, Il. 

HARSHMAN, P. B., Sullivan. 

AULCEH.. B.-6., U.+of Oh, Urbans. 

HERSCH, WM., Streator. 

HARDING, H. A., U. of lll., Urbana. 

HIGHLAND STOCK FARM, Dan- 
ville. 

HORNEMAN, H. C., Watseka. 

HARWOOD, O. E., 306 W. Austin 
Ave., Chicago. 

HEMMINGSEN, N., Danville, R. 1. 

HIGHTOWER, W. M., 1851 Rail- 
way Bldg., St. Louis, Mo. 

HUDSON, J. H., Bloomington. 

HILL, C. R., Sullivan. 

HOAR, J. H., 174 W. So. Water, 
Chicago. 

HOY, PETER, Lombard. 


EASTERLEY, H. G., Carbondale. 
ETHERTON, J. H., Carbondale. 
ELLIOTT, W. ., Marien... 


FILSON, C. N., Salem. 

FIELDEN, HENRY, Byron, 
Rock River Farm. 

FOSS, CHAS., Cedarville. 

FARQUHAR, Grantsburg. 

FIELDS, W. W., Enfield. 

FOSTER, N. M., Gorham. 


ils 


GREEN, B. C., Petroleum, Ind. 

GOBEN, C. P., 1635 N. Logan St., 
Danville. 

GALBRAITH, JOHN T., Carbon- 
dale. 

GALEENER, G. E., Vienna. 

GEMMILL, C. E., Cutler. 

GILBERT, J. O., 922 N. Chureh St., 
Decatur. 


HEATH, N. P., White Heath. 

HOCKER, ELMER, Farina. 

HORNEMAN, W. A., Fairfield, Ia. 

HUNG FAR LO CO., Danville. 

HASKELL, W. J., Danville. 

HORN, L. C., Sullivan. 

HOUGH, WM., Olney. 

HOLTER, H. L., 1200 Otis Bldg., 
Chicago. 

HERRIN, P. D., Herrin. 

HAYS, J. D., Elkville. 

HUSSMAN, T. H., Hoffman. 

HUGHES, HERMAN, Carbondale, 
Be as 

HENRY, H. O., Beecher City. 

HOLTGRAVH, M. G., Aviston. 

HERSCH, N. M., Streator. 

HOLTERMAN, G. W., Anna. 

HOLTERMAN, C. EARL, Anna. 


FORTY-THIRD ANNUAL CONVENTION 285 


Rien. ui. P.,. Farina. 


JONES, J. W., Danville, R. 5. 

JAQUESS, A: L., Mt. Carroll. 

JOHNSON, R. F., Assumption. 

JENKINS, E. P., Catlin. 

JONES, IRA R., Danville. 

JEFFS, B. G., 1051 W. 35th St., 
Chicago. 

JAMES, S. E., 112 W. Adams St., 
Chicago, N. Y. D. 


KIRKBRIDGEH, CLAUDE, care of 
Sugar Creek Creamery, Pana. 
KELLY, A. J., care of Coyne Bros., 

Chicago. 
KIRK, WALTER, 313 North St, El- 
gin. 
KERNS, C. E., care of Fox River 
Butter Co., St. Louis, Mo. 
KING, H. W., Glenwood. 
KATTERJOHN, C. M., 1722 S. 5th 
St., Springfield. 


LOZIER, C, A., Charleston. 
LUCKEMAN, LLOYD,  Jackson- 
ville. 
LOCKWOOD, FRED, Danville. 
LYONS, J. R., Marissa. 
LIERMAN, JOHN, Champaign. 
FRANK L. LYNN, care of Stern 
& Maley Co., Chicago. 
LINDSEY, W. A., Tuscola. 


McALISTHR, R. H., Muncie, R. 1. 
MULLER, N., Barry. 

MATTSON, W., Ridge Farm. 
McINTYRE, J. D., Newman, R. 2. 
MASON, J. P., Elgin. 
McKITTRICK, J. F., Lakewood. 
MARBLE, W. N., Danville, R. 5. 


JENSEN, C. B., Roodhouse. 
JORGENSEN, FRED, Champaign. 
JORGENSEN, J. B., Champaign. 
JONES, W. P., 8385 S. Hermitage 
Ave., Chicago. 

JANSEN, A. F., Effingham. 
JOHNSON, H. M., Stewardson. 
JOHNSON, WM. M., Grantsburg. 


K 


KEYLER, E. G. 

KEMP, J. A., Paxton. 3 
KOCH, ARTHUR, Helvetia Milk 
Condensing Co., Highland, II. 
KIMEL, C. H., Cobden. 
KIRKENDALL, E. E,, 

Box 78. 
KOORS, F. J., Fairfield. 
KIMMEL, MRS. E. E., Elkville. 
KOCH, ARTHUR, Highland. 


Decatur, 


LOEFFLER, WM. F., Danville, R. 8. 
LAMB, GEO. A., Erie Dispatch, 
Chicago. 


LALLY, W. A., N. Y. D. Merchants 


L & T Bldg., Chicago. 
LAY, JOSEPH, New Bernside. 
LOY, BLISS, Effingham. 
LOY, JOH, New Bernside. 


MAY. “€.. “f 5 Star 
Terre Haute, Ind. 

MAHLE, GEO., care of Sugar 
Creek Creamery Co., Danville. 

MOZEALOUS, JOHN P., Dixon.. 

MACK, ELMER, care of Creamery 
Package, Springfield. 


Union Lines, 


286 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


MANNING, C. B., Shelbyville. 
MILLIGAN, J. M., Waveland, Ind. 
MIKKELSON, W. K., 1002 Great 

Northern Bldg., Chicago. 
MORRELL, M. H., Pana. 
MILLER, G. B., care of Swift & 

Co., Jacksonville. 
McDOUGALL, GEO., 404 Sacks 

Bldg., Indianapolis, Ind. 
MILLER, J. W., Sidell. 


N 


NEWMAN, JOHN B., Elgin. 

NEWMAN, JOSEPH, Elgin. 

NIELSEN, LOUIS, Galesburg. 

NOVAKOW, L. R., Peoria Cream- 
ery Co., Peoria. 

NEVENS, W. B., care of Univer- 
sity, Urbdna. 

NELSON, JOHN, Peoria. 


O 


O’HAIR, W. S., Paris. 
OTIS, SPENCER, JR., Barrington. 


PAGE, A. C., Orange Judd Co., 1522 
Mich. Blvd. Bldg., Chicago. 

PETERSON, GEO. O., 351 S. Ho- 
man Ave., Chicago. 

PIERCE, CB, G. & By 1,12 
W. Adams St., Chicago. 

PHILLIPS, W. A., Metropolis. 

POYNTON, J. G. Ft. Atkinson, 
Wis. 

PARRISH, S., H., Paris, R.,2. 

PARRISH, E. C., Oliver. 

PATTON, L. W., Sparta, R. 4. 

PATTER, L. T., Jacksonville. 

PRATT, T._©.,.. Catlin: 

PLANT, M. S., Danville. 

POSTER, G. M., Broadlands. 


ROHOL, A. H., care of Lepman & 
Heggie, Chicago. 

RICH, F. E., Peoria Creamery Co., 
Peoria. 


MARPLE, W. P., care Fox River 
Butter Co., Chicago. 

MOGLE, GEO., Freeport. 

MASON, F. S., Elgin. 

MILLER, B. F., Carterville, R. 3. 

MYERS, M. E., Carbondale. 

MALAN, F. L., Pinkneyville. 

MAHAN, D. H., Cambria. 

MUCKLEROY, R. E., S. Ill. Nor- 
mal University, Carbondale. 


NAFIS, L.. FS 
Blvd., Chicago. 

NEWMAN, WALTER, 922 Spring 
St., Elgin. 

NATIONAL FIRE PROOFING CO., 
327 ‘S. LaSalle St., Chicago. 

NEWBERY, J. R., Newton. 


544 Washington 


OXLEY, H. D., 1114 Corn Exchange 
Bldg., Chicago. 


PRICE, E. L., Muticie, Biv 
PLYMIRE, C. H., Sidney. 
PETERSEN, N. A., Sigel. 
PANIGORT, E. A., care of Blue 
Valley Creamery Co., Chicago. 
PIRTLH, J. M., Centralia. 
PENROD, W. H., Clinton. 
PENNINGTON, C. J., Decatur. 
PATTERSON, CLYDE O., Sullivan, 
PAFFMEIER, J. F., Litchfield. 
PATTERSON, C. O., Sullivan. 
PIERCE, JOHN, Mason City. 
POSTLE, J. W., Irvington. 
PICQUEL, WALTER, St. Marie. 
PALMER, CHAS., Noble. 
PERKINSON, J. O., Carbondale. 


RENNER, C. L., 467 Columbia, El- 
gin. 

ROBERTS, JOE, Ft. Atkinson, Wis. 

RICHMAN, D. F., Villa Grove. 


ROUAND, C. D., Sidell, R. 1. 


FORTY-THIRD ANNUAL CONVENTION 287 


RENFRO, R. E., Carbondale. 

RICHARDS, G. S., Kane. 

RENTFRO, R. C., Mt. Vernon. 

ROBINSON, WILLEY G., Carbon- 
dale. 


SLIGAR, J. W., Effingham. 
STEEN, HERMAN, Prairie Farm- 
er, Chicago. 
SKOOG, PAUL L., Chief Dairy In- 
- spector, State Board of Health, 
Springfield. 
SNYDER, C. E., 
Farmer, Chicago. 
SARGENT, CHAS., 
|. ea 
SCOTT, H. M., Anasmith. 
SCHUKNECHT, H. E., 337 W. Mad- 
ison, Chicago. 
SCHERTZ, BEN, Roanoke. 
STRUBHAR, PETER, Washington. 
STEWART, C. J., Decatur. 
SHILLING, S. B., 1386 W. Lake St., 
Chicago. 
STEPHENS,” E.~ S., 
Bldg., Chicago. 
SHADE, H. R., Urbana. 
SIMONSON, THEO., Quincy. 


care of Prairie 


Poland, Ind., 


McCormick 


TEN BROCK, DREW, McLean. 
TRUE, L. J., Urbana. 
TOMLINSON, C. S., Rossville, R. 2. 
TAYLOR, TOM, Catlin. 
THOMPSON, J. K., Potomac, R. 3. 


UPTON, E. N., Effingham. 


VAN VALKENBURG, S., Danville. 
VERMILLION, W. T., Spencer, Ind. 
VAN PELT, H. G., Waterleo, Ia. 


ROBERTS, MRS., Carbondale. 
RENDLEMAN, CHAS., Carbondale. 
ROLLINS, FRED, Murphysboro. 
RAINEY, J. L., Mt. Vernon. 


SLATER, E. K., Blue Valley Cry. 
Co., Chicago. 

SPRAY, THOS. H., Grant Park. 

SMITH, SIDNEY B., Springfield. 

SUMMERS, H. M., America Mill- 
ing Co., Peoria. 

SINGER, CHAS. N., 327 S. LaSalle 
St., Chicago. 

SCHUESTRER, F. E., Illinois Dairy 
Co., Springfield. 

SNOW & PALMER, Bloomington. 

SCOTT, F. M., O’Fallon. 

SMITH, W. R., Princeton. 

SMITH, W. J., Creamery Package 
Co., Chicago. 

SUDENDORF, E., 136 W. Lake St., 
Chicago. 

SNIDER, W. J., Carbondale. 

SUTHERLAND, H. C., Carbondale. 

SECKRONHE, H., Salem. 

SWARTZ, S. J., Elkville. 


TREGER, L. E., 707 Fulton St., 
Indianapolis, Ind. 

TRIMBLE BROS., Trimble. . 

TURNER, C. C., St. Louis, Mo. 

TROGER, L. E., Farina. 


UNITED DAIRY CO., 835 S. Her- 
mitage Ave., Chicago. 


Vv 


VOLLMER, PETER, Tuscola, Cry. 
Atwood. 

VESS, J. G., Jacksonville. 

VOIGHT, C. H., West Salem. 


288 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


W 


WINKLER, W. E., 1851 Railway 
Exchange Bldg., St. Louis, Mo. 

WIGGINS, L. W., Springfield. 

WING, F. H., 412 Grant St., Dan- 
ville. 

WOODBURY, A. G., 515 N. Ver- 
milion St., Danville. 

WARNER, M. B., American Homi- 
ny Co., Decatur. 

WOODBURN, G. A., 1514 §S. 10th 
St., Charleston. 

WALTERS, FRANK, Gessie, Ind. 

WINSLOW, L. A., 108 W. Adams 
St., Chicago. 

WEBB, H. H., Mulkeytown, R. 1. 


YODER, A. J., Sugar Creek Cream- 
ery Co., Arthur. 


ZIMMERMAN, FRED, Washington. 
ZOTT, E. A., Railway Exchange 


WITHERKEL, F. H., Quaker Oats 
Co., Chicago. . 
WEBSTER, J. W., Danville. 


WOLLIN, A. A., State Dept. Food - 


and Dairies, Kimball Bldg., Chi- 
cago. 
WALDRON, TOM, Desota. 
WALKER, VIRGIL, Palestine. 
WILLIAMS, R. A., Murphysboro. 
WILLSFORD, R. J., Jonesboro. 
WING,. B. H., Cairo, 
WALTON, E. B., Anna. 
WEBB, H. H., Mulkeytown. 
WEDDIGH, F. J., Kaneville. 
pa & 


v4 


YACKEY, FY G., Fig, 


Z 


Bldg., St. Louis, .Mo 


Page 
IRENE ETUDE ED 8S sis see's ayers oa sda seas dae bap lke ak aw oh ele emane 3 
TE aires a hee i Sry icueck o's, aoe 18 Gs See saRE witslt oo tesinkimne & Uhadheelavad whe abelouhe 4 
eas 5.5 go os Rete ked bore Rita SEES SS haar Oe. Ss aaa 5 
Proceedings of Forty- aenird. Annual sConvention | .75.20. % 5 Shs. e da ek 9 
rm CICOIMIC Ss. Me i Pecan os cle sete se ee be ecb Sa ce anna vaws 9 
reo Is, INGWMAN 6 cece scssajeels sso 0b eine ce dates sada des 10 
EEerITICS: FOSS 2.4 sis os ho oes lle eed bos a wb me all be wlan « 12 
SENNTIS GE (COUAINILLCES. os. aie, 5 oa. es aint eo's age: cPevE >< he abe oncee ols 088% 2 o 24 
ee PT PAVEN DONE Ls es. soo ws SoS oe fala od wale aoe Boras dea slew oe 26 
—_eerthte. Dairy bull,” John Michels ........ 06.0608 wands 32 
—‘When the Cows Come Home,” Judge W. B. Quarton .......... 38 
—“Explanation of Analyses of Milk Samples,” Andrew A. Wollin.. 58 
ee Re ON FPA TOIIR Se s. Bh cusaud tas, a el sk Gohce , 6,606.0 a do bePe D Gai alecelade 66 
—“‘Alfalfa Raising and Its Value as Feed,” HE. T. Ebersol ......... 76 
——oome © nases of The Dairy,’ Prof. G. L. McKay ........6..0.... 84 
—‘Bull Association or Community Breeding,’ Joel G. Winkjer.... 95 
mee Junior Dairyman,’ John -G. Poynton ©.... 00.62. cececcenvas 103 
—“The Dairymen’s Relation to Quality in Butter,” Carl E. Lee..... Lit 
—‘“‘Proper Equipment For Profitable Dairy Farming,” 

SPI SSE OLT. teed ss kU Rates 6 bob wnt ahaa tere acatee tre: ge Reale Soe we 126 
ow rest Associations,’ W..A. McKerrow ..2 2.000502 20 ccc enews 126 
eS Soa eect d: aeShe Sete! > ay Bre Ae ceese 3 SOR Ooale aan ene 135 
een isarn Construction,’ F. G. Kraege ... 2... cece cece cca 152 
—“Hog Raising a Side Line to Dairy Farming and Creamery Op- 

Ee ES (2 S05 aa a re 160 
_nmeiws ror, KR. S. Hulce 0... coe ee oe et wae wees 168 
eran og Oilicers and Resolutions ©... .:......00.000ceoeeecee 172 
memes Contest and Awards ©... <4... .. 6260 65 cece es wees 176 

Pe mreerins at JaCKSONVINEG . 06. ccc cece dn ewes ceeclecuweeave 182 
ee NETRA NGM SEO AS os dpe cide Coa soos Cae elew be ode oe ben 182 
msn ino, dF. PP, Mason. 22 ..2.. 0.05. oe ie eas wa gee eels 186 
—ieeer and Beiter Crops,” BE. ‘Ts Ebersol-. 00.0.0. te oe ee 196 
—‘“Influence of Environment and Breeding in Increasing Dairy Pro- 

MMR PIG OFS 04 (UPL ei here nace hk ote WPMLS ate. Ses & See We ON Soe 203 

—“Measuring Silage and Capacity of Silos,’ L. W. Chase ........ 221 
Pit | eo operative Bult: Association”... 0.0.5... 5c cee reac een 230 
TL APD OS 0 es aera URN hays. oi.0 one sere wo v.s’s vd & dome Scgetehe Ce 242 
TEE IITs tt OM OY SR RE IS chee as Si ale wastes ai wi aw Ww Be We Sau ebesen 245 
ne emer TLCIA) | FRODOEL 22 occ 6 ov aie a be nie se Hole ws aces be we win ele 248 
Treasurers Report .......... 1 Ln cok he ee aan Co a> Lee ON, Re 250 
ER Rad eile oy 6 tak ed ate 6 Saw the ae 0 wre ome pied setae te 256 
mi sawite JUCSINS SUSSESLIONS’ fore ek tee wea ass 265 
ann ice Of Nalk in The Home” ois ise. ccc ee bb blew wee ee eae 270 
tee AIneies OF CHICKENS: ..55..6 5. cae Sales oes se eee emis alas 274 


ETRE Br Fe eA vice, cians <0 ko: vv nla oo. 0s si ea, 2 eases lao we aot ee alps 283 


Illinois StateDairymen’s 
Association 


Forty-fourth Annual Convention 


To be held at 


Galesburg, Jan. 15, 16, 17, 1918 


Dairy Cattle Show. Exhibits of butter, cheese and 
market Milk. Contest in butter judging for but- 
termakers. An essay contest for creamery patrons 
and dairymen and the sons and daughters of dairy- 
men. Prominent leaders in the dairy industry to 
discuss leading dairy subjects. ‘Talks on the pro- 
duction and conservation of dairy products. Dis- 
cussions of the dairy breed of cattle, their care 
and results possible for the dairy farmer to realize 
from his herd. Proper stabling of dairy cattle. 

. Side lines to dairying, etc. 
An exhibit of dairy machinery and supplies. 
These are only a few of the features prepared 


for the Convention. 


Make your arrangements to be in Galesburg, 
January 15, 16 and 17. 


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DOTY 


3 O12