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of the Illinois State Dairymen’s Association 


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Convention held at Freeport, Illinois, 
aJanuary 7th, 8thand 9th, 1902 
COMPILED BY GEO. CAVEN, SECRETARY 
Stenographic Report by Miss E. Emma Newman 


Twenty-Lighth 
Annual Report 


NEWS-ADVOCATE PRINT, ELGIN, ILLINOIS 


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


http://archive.org/details/annualreportofi228illi 


LETTER OF TRANSMITTAL. 


Office of Secretary 
Illinois State Dairymen’s Association. 
Chicago, II11., 1902 
To His Excellency Richard Yates, 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 discus- 
sions at its twenty-eight annual meeting, held at Freeport, Illinois, Jan. 
7, 8, and 9, 1902. Respectfully, 


GEO. CAVEN, Secretary. 


219004 


LIST OF OFFICERS, 1902. 


Tresident— 
JOSEPH NEWMAN, Elgin. 


Vice President— 
J. R. BIDDULPH, Providence. 


Directors— 

GEO. H. GURLER, DeKalb. 
JOSEPH NEWMAN, Elgin. 

F, A. CARR, Aurora. 

JOHN STEWART, Elburn. 
IRVIN NOWLAN, Toulon. 
R. R. MURPHY, Garden Plain. 
J. R. BIDDULPH, Providence. 


l'reasurer— 
H. H. HOPKINS, Hinckley. 


Secretary— 
GEO. CAVEN, Chicago. 


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


OFFICERS. 


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


the Association shall be members and the President ex-officio Chairman. 


DUTIES OF THE PRESIDENT. 


Sec. 2.—The President shall preside at the meetings of the Association 
and of the Board of Directors. It shall be his duty, together with the 
Secretary of the Board of Directors, to arrange a program and order of 
business for each regular annual meeting of the Association and of the 
Board of Directors, and upon the written request of five members of the 
Association it shall be his duty to call such special meetings. It shall be 
his further duty to call on the Stat2 Auditor of Public Accounts for his 
watrant on the State Treasurer, for the annual sum appropriated by the 
Legislature for the use of this Association, present the warrant to the 
Treasurer for payment and on receiving the money receipt for the same, 
which he shall pay over tothe 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 
she Vice President. 


6 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


DUTIES OF THE SECRETARY. 


Sec. 4.—The secretary shall record the proceedings of the Association 
and of the Board of Directors. Heshall keepa list of the members, collect 
all the moneys due the Association (other than the legislative appropria- 
tions), and shall record the amount with the name and postoffice address of 
the person so ‘paying, in a book to be kept for that purpose. He shall pay 
over all such moneys to the Treasurer, taking his receipttherefor. 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 perform 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 Associa- 
tion, with one or more sureties, to be approved by the Board of Directors, 
which bond shall be conditioned for a faithful performance of the duties. 
of his office. He shall account to the Association for all moneys re- 
ceived by him by virtue of said office and pay over the same as he shail 
be directed by the Board of Directors. No moneys shall be paid out by 
the Treasurer except upon an ores from the Board, signed by the Presi- 
dent and countersigned by the Secretary. The books of account of the 
Treasurer shall at all times be open to the inspection of the members of 
the Board of Directors, and heshall, at the expiration of his term of office 
make a report to the Association of the conditions of its finances, and. 
deliver to his successor the books of account together with all moneys 


and other property of the Association in his possession or custody. 
DUTIES OF THE BOARD OF DIRECTORS. 


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


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 7 


Four members of the Board shall constitute a quorum to do busi- 
ness. 

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

| They shall also make a biennial report to the Governor of the State 
of the expenditures of the money «ppropriated to the Association by the 
Legislature. 

It shall be their further duty to decide the location, fix the date, and 

procure the place for holding the annual meetirg of the Association, and 


arrange the program and order of business for the same. 
ELECTION OF OFFICERS. 


Sec. 7.—The President, Vice Fresident, and Board of Directors shall 
be elected annually by ballot at ike first annual meeting of the Associa- 
tion. 

The Treasurer and Secretary shall be elected by the Board of Direc- 
tors. . 

The officers of the Association shall retain their offices until their 
successors are chosen and qualify. 

A plurality vote shall elect. 

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


following annual election. 
MEMBERSHIP. 


Sec. 8.—Any person may become a member of this Association by 
paying the Treasurer such membership fee as shall from time to time 


be prescribed by the Board of Directors. 


QUORI'M. 


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


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


4 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


ANNUAL ASSESSMENT. 


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

Notice of such action must be sent to each member within ten days 
thereafter, and no member in default in payment thereof shall be entitled 


to the privileges of the Association. 
AMENDMENT OF BY-LAWS. 


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


on. 


A424 PROCEEDINGS aa 


OF THE 


Twenty-Eighth Annual Meeting 


OF THE 


Illinois State Dairymen’s Association 


Held at Freeport, Illinois, January 7, 8 and 9, 1902 


The Illinois State Dairymen’s Association met in annual session in 
Germania hall at Freeport, January 7th, 1902, at 1:30 o’clock p. m. 


President Joseph Newman ia the chair. 


PRAYER 


REV. MR. C E. DUNN. 


Let us pray. . 
O God, our gracious, heavenly Father, we invoke Thy blessing on this 
assembly. Thou art the seat of all that is good, and we ask our Creator 
to drawinear to us and bless us. Be with them through their several ses- 
sions, and bless their efforts, both of those who speak and those who 


Gsten. 


10 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


There is no interest of men but that Thy interest is with them. We 
pray that all the plannings of these Thy servants may be right in Thy 
sight and that Thou wilt publicly bless them. We rejoice in this great 
land of ours which Thou hast given us. We pray that these Thy servants 
who till the soil and are interested in the extension of agriculture, may 
be guided by Thee. 

May the blessings of the Most high rest upon them and strengthen 
them in the conduct of these meetings. Like the cattle upon the thousand 
hills, guide us we beseech Thee, and comfort us with Thy blessing and 


bring us to Thy heavenly kingdom. Weask it in Christ’s name. Amen. 


By the President: The Elgin Butter Tub Company has seen fit to 
furnish us with a beautiful gavel. We never have had one before and I 
am sure it will be appreciated, and return thanks to the Elgin Butter Tub 


Company for it. 


ADDRESS OF WELCOME 


MAYOR HUENKEMEIER, FREEPORT, ILL. 


Mr. Chairman and Ladiesand Gentiemen of this Convention: 

It affords me great pleasure to see you here in our city for the pur- 
pose of holding your annual convention. 

Many of you have left your offices, your farms and creameries to take 
part in this convention. Many of vou have come to seek knowledge as 
to the best practical way of running your creameries and farms, and 
how to get the best results for ate high grade butter, which will be. 
demonstrated within the next few days. Men will address you that have 
had years of practical experience in the dairy business, and good; will 
come of these meetings. We hope you will never regret your visit to 
our city. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. II 


You have shown great wisdom in selecting Freeport to hold your 
annual convention. Freeport can accommodate you much better than any 
other city of its size in this great State of Illinois, and I assure you no 
other city would accord youa more hearty welcome. You have done us 
great honor and we appreciate it. Freeport is delighted to see you here 
today. The city is yours and the heart and hand of every citizen is open to 


you and we welcome you with joy. 


RESPONSE 


GEORGE CAVEN, CHICAGO. 


By the President: Wehad upen our program, to answer Mr, Huen- 
kemeier, our old president, Mr. George H. Gurler. But Isawhimin Elgin 
yesterday and he said that he was efraid he could not be present on ac- 
count of business. His son was gcing to Iowa and he would be left at 
home alone. 

Mr. Caven, your worthy secretary, will speak for him. 

Mr. Chairman: 

Although I am not capable of responding for Mr. Gurler, sofamousa 
dairyman as he is, I can express ihe thanks of the Association for the 
kind words of welcome the Mayor has given us today. 

Most of us have attended convertions, both in illinois and other 
states, so that we know just how far we can go, and for that reason, 1 
assure the Mayor we will not violate the ordinances and not get into 
serious difficulty. 


But seriously speaking, when we selected Freeport for our conven- 
tion, we knew that we weracoming into one of the famous dairy sec- 
tions of the country; tooneofthe famous dairy districts of the 
world, and on account of this location we expect to have a successful con- 
vention. 


12 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


I can assure you all, that what the Mayor said about the open- 
hearted kindness of the people of Freeport, has been demonstrated to 
me during the time that I have been here at work preparing for this con- 
vention. I never went to a place where every one seemed to be so 
anxious to grant favors, and for that reason, as well as for the favorable 
location, I think we are going to have a good convention. 

We certainly have as fine, if nut finer, display of dairy machinery 
in Armory Hall that we have ever had at any state convention, and if 
the sessions are as good comparatively as the machinery exhibit, we will 
break all our records in state dairy conventions. 

I thank you and I thank the Mayor. 

By the President: It now becomes my duty to appoint committees. 
For 


~~ 


the Committee on Resolutions I will appoint: 

Mr. M. Long of Woodstock. 

Mr. Irving Nowlan of Toulon. 

Mr. George Caven of Chicago. 

For Committee on Memberships, I will appoint: 

Mr. J. P. Younger of Freeport. 

Mr. Grant Mallory of Freeport. 

Mr. F. W. Woodring of Chicago. 

The Committee on Nominations I will hold until more will be here 
on the next train or two, and will notify you tomorrow. 

It is understood of course that all resolutions, before they can be read 
in the house, must go to the committee. Any one having resolutions 
wishing to be acted on, will hand them to the Secretary, so they can go 
to:the committee, and be acted upon from that committee. 

By the Vice President: The next thing on the program is the ad- 
dress from our worthy president. 


I wish} to introduce Mr. Joseph Newman. 


Mr. Chairman, Ladies and Genlemen:— 
When this association came into. life, 28 years ago, at Woodstock, 


Elgin furnished its first president in Dr. Jos. Tefit. The growth during 


ILLINOIS STATE DAJRYMEN’S ASSOCIATION. 13 
the intervening years has been'a natural one; the interest in it developed 
more in the northwestern countiees, and seeming to remain there—Free- 
port, being almost the center of ihe Elgin district. 

The officials, the past ten years, have tried to encourage dairying in 
the center and southern part of ihe state, but have met with little suc- 
cess. The great drawback seems to be, the trouble of obtaining the nec- 
essary help to milk the cows, and w«. invite mechanical scientists to turn 
their attention to a milking macuine which will meet the requirements 
of an up-to-date dairyman, as we have over a million cows in this state 
alone, and all need milking, as Col. Sellers said of his Eyewater, ‘“There’s 
millions in it,’ for the ingenious American who perfects one, this one 
thing will do more to getand hold ihe world’s markets than anything 
else. 

We appreciate the fact that dai:ymen generally are holding back 
from increasing the number of milchb cows on account of the high price of 
other farm products. This is asericus menace to dairying, but we re- 
gard it as only a temporary’one, and before we could safely change our 
herds and manner of conducting a cairy farm, this inequality will pass 
away; hence the old adage of “Shoemaker, stick to your last” holds good, 
and it will be wisest to hold on to the best cows and stay at the business. 
The man who iseternally changing his business because he thinks the 
other is making a better living than he is, is generally the one to get left, 


by changing at the wrong time. 


Of course we all admit that the main reason why dairy products 
are so very low when compared with other comodities raised on the farm, 
is the fact that the market value cf milk is guaged by the price of cream- 
ery butter, andthis is held down by the masquerading of “Butterine and 


3? 


Oleo” as “Elgin Creamery” and “Wisconsin Dairy,’ colored to deceive 
the best judges, and which should sell at about 9c a pound, but on account 


of its deceptive color is able, in large cities, to fetch nearly 20c. 


Our state law seems to be a dead letter, and our National Dairy 


Union is now working at Washirgton to secure national legislation, 


14 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


putting butterine and oleomargine, colored to resemble butter, under a 
tax of 10c per pound, and when not colored as such, then put it on the free 
list, or taking off the present tax of 2c per pound, because we believe if 
the working people want to eat butterine, they should not be taxed, and 
without any tax they should' buy the best for 10c to 12c per pound, with 
hogs at 6c this would give a living profit to all who handle it, and no 
one be decetvett as they noware. This assocition should urge, and we do 
urge, all membsrs and its friends to assist the National Dairy Union in 
their estimable work allthat lays in their power. In this connection, 
one of the things would be to make this association stronger by joining 
it; each county in the state should be well represented in this dairy asso- 
ciation, and thus be a power for good along dairy lines. This can only 
be accomplished by organized effort. All breeders of dairy cattle should 
be with us and act with us,and then we in turn should act with the differ- 
ent associaions relating to farm stock and products of the farm, giving 
and receiving knowledge by the exchange of ideas that will be a great 
benefit and help to all. Weall have problems that must be faced and 
worked out, and these will be found easy to accomplish by pulling togeth- 
er. The cattle and hog men may think they are gainers in this oleo fight 
at the expense of the dairymen, but we can assure them, that when one 
branch of the producers suffer, all will suffer by it. So let’s start in this 
century by joining this organization and getting our friends to do like- 
wise. 

The markets for dairy products the past year were good as usual, to 
a large extent, the home market was the best, with Elgin in the lead, 
The prosperous condition of the country being such that all who wanted 
work, and were able to doit, could get it. The foreign markets are be- 
fore us, and our government, thrcugh the agricultural department, 
guided by that worthy son of our sister state, Iowa, Secretary Wilson, 
is making it plain and easyrfor all to reach them, and the transportation 
companies are providing refrigeration to all parts of the world as fast as 


business warrants. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 15 


We find plenty of competion and with modern .Russia opening up 
her vast empire, it will need all the American ingenuity and brains to be 
able to produce cheap enough and live, when the season comes that we 
will need to export our surplus. The home market is in splendid shape. 
We would urge our manufacturers io keep up the high quality of their 
products, especially cheese. More cheese could be sold in America today 
than is made, providing you will give the people a full cream, close made, 
meaty cheese, rich in flavor. Wisconsin and New York are making some 
ofthis kind. If we could alldoit, the demand would exceed the supply. 

Since we last met together, the i.ation has been plunged into deep sor- 
row through a mistaken, misguided, unbalanced wretch, who took the life 
of our beloved president, Wm. Mchinley, whose personality and life was 
an inspiration to those around and about him, in fact the nation. Al- 
ways full of hope and faith that the right would prevail, and by working 
with that faith he secured for us the first place among the nations. His 
sucessor will be a worthy one, full of strength and courage to carry out 


the wishes of the American peopie. 


I would call your attention to the Machinery hall, where may be seen 
the newest and latest devices for the farm, dairy, creamery and cheese 
factory, and gentlemanly attendanis who will be pleased to explain 


their working. 


As president of your association, I have had the pleasure of meeting 
with the directors of the State Farmers Institute the past year, and Ican 
assure you I was warmly welcomed, and found the work performed by 
the Institute certainly to be worth many times its cost to the state in an 
educational way. 

The state furnishes us the usual appropriation, and we have had 
printed and distributed throughout the entire state 3000 copies of our an- 
nual report, which, if carefully read and digested, would be worth its 
weight in gold, and we believe it is money wellspent. Besides, the com- 
munities in which the meetings are held receive ideas and information 


that cannot be computed in value. We hope Freeport, surrounded as 


16 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


she is by a magnificent country and rich farmers, may also be profited 
—as they will be if they will only turn out and fill this hall at every ses- 
sion. You can’t afford to miss one, for we have on the program’eminent 
men in their several lines, and after hearing them and the discussions 
that follow, we hope you willstart right away and weed out the poor 
unprofitable cows, and begin to think what protien crop you can put in 
next spring to balance up the corn. You must join in the discussions, 
ask questions on any or all subjects and feel free to offer ideas and sug- 
gestions, and thus make this convertion an ideal one and profitable to 
you. 


Buffalo gave us a test of the different dairy breeds, and while the 
other dairy show: was not large, the next one at St. Louis, in 1903, can 
be, if the dairymen will interest themselves in it as other ciasses of pro- 
ducers do. The best thing that could happen to the dairyman is, that 
the president of the fair appointMr. Sudendorf superintendent of the 
dairy department. He would wake up the dairymen of these United 
States as they never have been before, and the world would know it too. 

Your directors have heldijseveral meetings the past year endeavoring 
to watch your interests. They bave thought that a few smaller meet- 
ings might be beneficial as aids to this general convention, and instruct- 
ed me totry one at Elgin. The time set was December 14th, and as fate 
would have it, it was our first cold day, and the thermometer by noon 
was below zero, and at meeting time 16 below. Hence the attendance 
was very slim, but Prof. Fraser entertained us for an hour showing us 
views and telling us of his trip through England, Denmark and Holland. 
The idea was to inculcate Cleanliness in the dairy, which we ail need to 


improve. 


I will close by calling’ your attention to your agricultural college’ at 
Champaign. Do you farmers realize what you have there? There 
should be at least 25 young men and women there from this county. 
The cost is very little and the advantages to be gained are beyond com- 


putation. We realize that your farming community here is rich, but 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 17 


that does not always furnish brains to the next generation. Hence give 
the boys and girls a chance for themselves, and what better foundation 
than a good practical education,so they can know the soil, not guess 
at it; pick out the best heifer, steer or pig in the bunch; then know how 
when and what to feed them to proiuce the most for the least expense. 
Intelligence is needed as much today on the farm, as it is to combine rail- 
roads. Write Prof. Davenport for further information or see any of the 
professors here with us. 

I hope the work put upon this year’s program by your officers, and 
especially your must able and faithful secretary, Mr. Caven, will be like 
the bread of old, cast upon the waters that will return to bless and prosper 
you and yours for all future time. 


CARE, FEED AND FEEDING OF DAIRY COWS. 


SUPERINTENDENT OF FEEDS, MODEL DAIRY, PAN-AMERICAN 
EXPOSITION, MR. J. FRED SCHLAPPI, CONSTABLE- 
VILLE, NEW YORK. 


Mr. President, Ladies and Brother Dairymen: 


Among the wonders of the Pan-American, but few attracted more at- 
tention than did the’ dairy test at the Model Dairy. 

From one end of our nation to the other, many watched for the re- 
ports from week to week. This was not confined to our own country. 
The Central and South Americans watched and inquired into this dairy 
test. The farmers of those nations are anxious to improve their dairy 
stock, and this was really the first cpportunity they had to see a thorough 
test of the different breeds. 

Up to this time, every breeder declared that his particular breed was 


the breed above all others, which made it nearly impossible to decide 


18 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


which was the best breed. But the Pan-American test practically set- 


tled this. 


Placed in the hands of men who are raised above all petty jealous- 
ies, it was carried on sucessfully and the result has been surprising to 


most of us. © 


Nearly a year ago, Mr. Converse, the supperintendent of the agricul- 
tural and dairy products at the Pan-American conceived the idea of 
having a model dairy. He invited the different breeders to meet him at 


Buffalo, if possible, which was done some time in February a year ago. 


At that time there were ten representatives of as many different 
breeds present, and they all agreed to bring five cows of their respective 


breeds. 


In the meantime, after this meeting was over and the members had 
returned to their homes and began to think about the test more than 
they had done before, the American Jersey Cattle Club, also the Ameri- 
can Holstein Cattle Club decided they would not enter the test under the 
rules laid down at the meeting. The Canadian government had a rep- 
resentative at Buffalo nearly all iast winter. He came in contact with 
Mr. Convers and told him thatif the American Jersey people, and the 
American Holstein people were not willing to enter the test under the 
rules, they would bring five cowsof eny breed that would refuse to go 
into this model dairy. There you will see the wisdom of those Cana- 
dians in making this proposition. They are reaping a good harvest from 
it now, selling breeding stock to people who came there to investigate. 
On the 26th of April, just before this dairy was opened, and the Cana- 
dians then had five breeds of theirs represented there, a meeting was 
held, and it was brought to such a pass that the Canadians really had the 
power to decide what should be done and what should not bedone; and 
they decided it should be a dairy breed test pure and simple. None of 
the American breeders—some of them not being present personally—had 


any objections to that, except the Guernseys. They all agreed to goiin 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 19 


and get all they could out of it. but Mr. Caldwell, the secretary of the 
Guernsey cattle breed, he objected. 


He protested and said he would not enter that test under any circum- 
stances. He was determined not to go inatall, but was finally persuaded 
to go in, and did go in under protest. And the funny side of that was, 
as you all know, the Guernseys finally came out on top of the heap. 
Mr. Caldwell’s objection was that the cows he had selected to be repre- 
sented there at the Pan-American .were not cows fitted to go into sucha 
test; that he had much better individual cows that he could not get at 
that time. So he entered the test under protest; said he did not know it 


was to be a test ,or he would not Lave brought the cattle at all. 


We were asked probably a thousand times which were the best breed 
of cattle. No answer could be givcn to that question definitely. Every 
one claimed he had the best breed of cattle. They all have their good 
points, but none have all the desirable qualifications, and then, too, it 
depends what the intentions are. 


To show you why I take this grourd, I have a list here of all-the cows 
in the Model Dairy. I have listed them according to the amount of profit 
they had made on estimated butter. I wiil not give youthe profit of them 
all, the list being too long, but wil! take the first ten cows. 


The first one is Mary Marshall, a Guernsey, that made a net profit 
on estimated butter of $59.40. 


The second was a great surprise to us all, and it may be a surprise to 
you. It'wasared Polled cow, Mayflower, with a net profit on estimated 
butter of $52.10. 


The third one is Cassiopiea, a Guernsey, which made a net profit on 
estimated butter of $50.35. 


The fourth, Primrose, a Jersey, with a net profit on estimated butter 
of $50.25. 


The fifth, Procius of Pastang, a Guernsey, with a net profit on esti- 
mated butter of $49.49. 


20 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


The sixth, Beauty of Norval, a Holstein, with a net profit on estli- 
mated butter of $49.43. 

The seventh, Queen May,a Jersey, with a net profit on estimated but 
ter of $47.46. a ‘ 

The eighth, Betsey I., an Ayshire, with a net profit on estimated but- 
ter of $46.07. 

The ninth, Pearl of Woodside, ar Ayshire; profit $45.46. 

And tenth, Kersty Wallace, a Jersey, with a profit of $45.34. 

So here they are. In’the first ten we find three Guernseys, three 
Ayrshires, two Jerseys, one Red Polled, and one Holstein. Here are five 
breeds in those first ten cows of tne fifty that were there. I think that 
shows pretty clearly the ground I take in saying it was hard to answer 
the question, “Which were the best breed of cattle at the Pan-American 
in the Model Dairy?’ Wecannot say that there is any one breed that 


has all the good points. 


Now as to care. I would like tc ask how many horsemen here in Free- 
port, or in the State of Illinois, would think of going out to do aday’s work 
with their horses, or driving for pleasure, or using their horses for any 
purpose they may see fit, would think ef going out without giving their 
horses a thorough grooming. Not cne I think. But how many of us 
dairymen do give our cows one bit of care. We simply take the feed and 
throw it before them; let them eat what they like, and throw the rest 
out; and perhaps don’t give them enough to sustain the body, say 
nothing of giving milk; don’t know whether they are feeding a _ bal- 
anced ration or any other ration, just so they eat. Itis not all in feeding, 
not by any means. Feed alone won’t make a cow do her best. You can’t 
get the best out of a cow by feedalone. You take some care of her and 
you will get much better results. Don’t just throw some kind of food to 
her. See that she is fed, and fed the right kind of food, and keep her 


clean. 


It is said a good many times things are not appreciated because they 


are cheap, and I think that is true, and it reminds me of a man in our 


ILLINOIS STATE LAIRYMEN’S ASSOCIATION. 21 
town. There was acarpenterinour town, a good workman, but always 
poor. He could never gotothestores without having to have things 
charged. One time, as' he was going out ofthe store, the proprietor called 
to him and said: ‘“‘Anthony, I want to see you.” Anthony stepped back 
and was heard to say: ‘‘Well, Mr. Miller, I haven’t any money, butif you 
have got work Iam chuck fullhofthat.”’ It is the same with us; care don’t 
cost anything. A little elbow grease and a little time will work wonders. 
If we have put ten pounds of feed in a cow to get certain results, it has 
been my experience that if you feed that cow seven pounds of feed and 
give her three minutes extra care ycu will get just as good resultsiand 


much more satisfaction. 


The feeds at the Model Dairy were not provided for as well as they 
could have been. That is, it had not been looked out for properly. Mr. 
Converse got a gentleman to put vp some silage for them the year pre- 
vious. This Bilace was put up'seventeen miles away from the grounds. 
We could not get any oneany nearer. They could have done it on the 
exposition grounds if they had looked into it sooner, and saved a whole 
lot of money. We had silage like most of you farmers have. We had 
clover hay, although I found it dificult to find the kind I would liked to 
have had. I made severaltrips to the hay market and found it fairly 
good. Clover hay and silage constituted the roughage until we got green 


‘food—green clover, oats, millet and fresh green corn. 


The supplementary feeds, the ,rotein feeds. Let us see how we can 
raise our protein feed next year. That is the hardest problem, to raise 
protein feed, butiit can be raised. We can get it in clover hay. Clover 
hay is a perfectly balanced ration, but it takes so much to make a cow 
‘do her best; she cannot digest itall. We must give concentrated feeds. 
The carbohydrates, on the other hand we can raise to profection. I noticed 
the corn fields as I came throughthis grain valley. In traveling through 
the west one takes a sleeper at night and goes to ted, and lookes out in the 


morning on corn fields, and then still more corn fields. There is no 


22 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


trouble through here, or in theeast, to raise all the carbohydrates we 


want, but it is the protein that is expensive. 


The feeding at the Model Dairy’ was entirely optional with the herds- 
men. They had areputation atstaks, and it was made entirely optional 
with them to feed what they liked. Any feed they asked for was given 
them, and it was weighed out to them right to the ounce. Not only was 
the concentrated foods weighed outo to them, but the silage as well; 


weighed out as close as your grocer weighs out your sugar. 


These feeds were all charged to the cows, and it behoved them to 
get the best results; putthemonthvrir mettle. They were trying to get 
the most for the least outlay of money, and how well they succeeded, lam 
going to tell you. Some of you have probably read the dairy papers and 
therefore know. 


It would be useless for me to go into detail on the ration each cow 
received during the six months they were there. There was hardly any 
two cows that got the same ration during that time. We were not feed- 
ing those cows as a herd, which we generally do on the farm. Those 
cows—and those on the farm as well— should be treated individually.. 
You know there are hardly any two cows that have the same capacity. If 
you want to get the very best results you should treat each cow individ- 


ually. 


A good deal is said about balanced rations. I think it an imposition 
on you to explain whata balanceration is. You all know it. However, if 
there is any one; here who does not know what a balanced ration means, 
I will say to them that it means feeds that contain one part protein to: 
five and one-half parts of carbohycrates. This should be fed to éaweiok 
to any animal; I mean/for milk. One part protein to five or five and 
one-half of carbohydrates would constitute a balance ration. That is a 
standard ration. Less than one, five, five is considered a narrow ration., 
Anything above that is a wide ration, which means more carbohydrates 


in proportion to the protein. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 22 


There were the Guernsey herds, the Jersey herds, the Holstein herds 
and the Ayrshires. I have divided the feeding into three periods and 
given you the average. In order to cut down the figures, I will give you the 
average of each breed, not what each individual cow has done. So we 
will take the Guernseys first. They got 2534 pounds dry matter, 1-5-4 
nut. ratio. Grain ration eleven pounds per day. It cost 17.3 cents per day to 
feed each one of the cows during the first period. The second period 
they got 18% pounds dry matter. The Nutra ratio was 1-5-8, a little 
wider than the first period. Thegrain feed was 12.3 pounds periday, and 
a cost of 14.6 cents per day. Thelast period they had 23 pounds dry mat- 
ter. Nutra ratio was 1-5. They were fed narrow. When Prof. Caldwell 
left the grounds, I think it was the first week, he said to Mr. Murphy, the 
herdsman, “I want you to feed those cows so they give as much milk with 
as little cost as you can possibly make it.’”’ And those cows did remark- 
ably well on a narrow ration. Some of the other herdsmen tried to follow 
his example, and the result was that the Guernseys took the lead at 
the start, and the other herdsmen thought Murphy had a cinch on anar- 


row ration, but they fell down when they tried it, some of them. 


The Jerseys were fed a little over 26 pounds dry matter and same nutra 
ratio, 1-5-3. Narrow, as yousee. The grain ration was considerable 
more than the Guernseys. It cost to feed them 17.4 cents a day. They 
used 14 pounds of grain. Thesecond period they fed 21 pounds dry mat- 
teraday. The nutra ration was1-4, which is very narrow. The Jersey 
herdsmen said if the Guernseys couic get better results by feeding a nar- 
row ration, they were going to make it narrow too, and he did, and con- 
sequently could not keep up his cows. They did not keep up in the test 
nor in milk. So they changed again and the next week their cows would 
be up again. He seemed to have no hold on them. Two-thirds of the 
time the first four months those cows were up and down and every way; 
did not seem to know what to do withthem. The last period was when 
the Jerseys did their best. We coula depend on them to do right from 


week to week. He was feeding these cows a wide ration. He got an idea 


24 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


in his head that if he would feed a wide ration—that is more carbohy- 
drates in proportion to the proteiu—that he would get better results, and 
he did. There is a point for you dairymen where you raise more carbohy- 
drates. The nutra ration atthelast period was 1-6-3, which was wide. It 
cost 15.8 cents per day. 

The Ayrshires fed about 25 pounds dry matter the first period and 
they had identically a standard ration, 1-5-5; grain feed 12.8 pounds per 
day, and it cost them 16.4 cents per Gay. 

The second period of the Ayshires they fed 18 pounds dry matter. The 
nutra ratio 1-4-6, which was narrow. They were trying to follow the 
exampie of the Guernsey man with a narrow ration. But some of them 
found it did not work. I would say right here that the Ayshire herd was 


not handied as’intelligently as some others. 


The Guernsey cows were feda narrow ration; some of them narrower 


than others. I give this as an average, but not of the individual cow. 


As I said, the second period of the Ayrshires they fed 18 pounds dry 
matter, ratio of 1-4-6, atacostof13.8 cents per day. He was feeding a 
good deal of green food, and it was charged to them at $1.75 a ton, whereas 


the silage was charged at $2.00a ton. His cows did remarkably well. 


The last period they fed 24%, rounds dry matter and 11 pounds grain 
uw day, at a cost of 14 cents a day. The Ayrshires cost the most; higher 
than the Holsteins. 


The Holsteins in the first feeding period had 29 pounds dry matter. 
Nutra ratio 1-5-1, with 14 pounds grain feed a day at a cost of 18 cents a 
day. 

The second period they had 24344 pounds dry matter. The nutra ratio 
1-4-2, which was very narrow as you see. Thirteen pounds of grain feed 


and it cost 18 cents per day. 
In the last period they used 29 pounds dry matter. The nutra ratio 


was 1-5-9, somewhat wider than the last. They fed 13.1 pounds of grain 


a day, but the cost, instead of goiug down, went to 19 cents @ day. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 25 


There is a good lesson in those figures and especially as it was ina 
year when protein was so high. , 

At the meetings that were held in February, it was decided what 
should be charged for the feeds. We could not have one amount of feed 
at the market price and another at another price. It was necessary, in 
order not to get too large or too sinal! a price to have a permenent price 
for the feeds. They decided to takc the average of the five years past, and 
the feed was charged tothemallat the average of the last five years. 
Bran, $15.00; oats, $16.00; corn meal, $16.00; linseed meal, $25.00; cotton 
seed meal, $25.00; pea meal, $25.05. I think those are the prices without 
having the figures just at hand. 

Now the lesson to be gained from these computations is this: If we 
can not raise the protein feeds, have to buy a large portion of them when 
they are so excessively high as this year, and the price of products not 
correspondingly high, would it not be a good plan to feed a wider ration, 
although we can’t get quite as much milk? I would be understood, that 
Wwe can get more milk by feeding a narrow ration thania wideone. We 
can do that. Is it not more profitable to feed a wider, ration with such 
feeds aS we can raise on the farm, end get less milk at a less cost? I 
think that is what we are aiter—rais2 more and buy less. 

You probably noticed that durJng the second period that they used 
less dry matter. The total of Gry matter on the second period was less 
than the first or the third. Weted a good deal of green clover, grcen 
oats and green millet. The firstload of green clover that we had brought 
in, why, the herdsmen were sotickled. They were going to have green 
clover right along, and caiculated they would drop the grain f<ed. It 
was the prevailing idea they could now drop their grain feed. When we 
turned the cows out in pasture we do not need to supplemcit with grain 
feed, but they were? greatly mistaken. The cows went down. down.down. 


And they, too, thought it was not necessary to feed them any grain. 


The clover looked nice when we got it, and it was nice. The cows 


liked it too, but the nutriment in it had not fullv developed. It was no 


26 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


doubt about 90 per cent water, and the cows would not give milk on that. 
They had to feed the concentrated feeds at that time the same as any 
other time. Would it be profitab!e for us to do that? Is it? I say it is. 
If we have land that is tillable and we can raise on one acre grains 
enough to feed two ccws, it is profitable to feed them and feed them in 
the barn and feed grain food. On the other hand, the dairyman who has 
a lot of rough land, isn’t it better to turn his cows out ard let them pick 
their feed? They co better, and why? I don’t know why it is, but I 
will give you my reasons why lthink it is. You turn the cows out into 
the pastures and you wills=z that they go for just what sh2 wanis. She 
takes the best. she knows what she wants, and she takes the most 
nutritious part of the feed only. Now, when we give it to them some of 
it is good, some of it not so much so but still they eat :t, and they usually 
eat it all up. Itis not very nutritious on the whole. and for that reason 
we have to feed them the more concentrated foods to k229 up the tlow of 
milk. 

I have not done a great deal of soiling myself; just started a year 
ago. But I mean to keep a great many more cows on the same number 
of acres than I have done before,and have practically accomplished that 
now. 

It depends a good deal on what vou are going to do with your milk 
after you get it, as to the kind oi cow you should keep. Some want to 
make butter, some send it to the cheese factory or the city customer; 
it depends on what you are going to do with the milk as to the kind of 


cattle you should keep. 


I have selected the four special dairy breeds, the Guernseys, Jerseys, 
Ayrshires and Holsteins,andthe amounts of estimated butter they have 
made. We speak of estimated butter and it may not be quite plain to you 
what we mean by that. | To have kept and churned the cream separate from 
all that milk, and keep it separated every day from 50 cows, ten different 
breeds, and five cows in a breed would have been an amount of work 


impossible to do with the means we had. There was one day in the week 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 27 


that each herd’s milk was separated. We took two herds eachday. That 
made it five days in each week we got around and separated the milk. 
The cream from that milk was rij ened and churned, and from that churn- 
ing the butter was estimated. We did not do as usual, take say 12 pounds 
of butter a churn and multiply that by seven, because you know that 
would not be fair. For onthe day we separated the milk they might 
have done remarkably well, or the Lerdsmen might, if they knew when 
their time came, have played a litile trick that would have shown them 
up much better. So the milk was weighed separately, and from that the 
number of pounds of butter it had nade, from so many pounds of milk, 
the rest of the week was estimated. That’s what we called estimated but- 
ter. 

Here i will give youthe amount of milk they gave. Will give the 
Guernseys first: Estimated butter, 1429.43 pounds; value, $357.36; cost 
of feed, $136.99; net profit, $220.37. 

Jersey—Estimated butter, 1400.15 pounds; value, $352.25; cost of feed. 
$137.78; net profit, $214.51. 

Ayrshires—Estimated butter 1415.57 pounds; value, $353.89; cost of 
feed, $140.98; net profit, $212.91. 

Holsteins—Estimated butter, 143.28; value, $357.57; cost of feed 
$164.69; net profit, $192.88. 

There were four prizes offered ai the Model Dairy. First prize for 
net profit on butter fat. Second prize for net. profit in churned butier. 
Third prize, net profit in total solics, and fourth prize, net profit in total 
solids and gain in live weight. Eack cow was weighed once each day for 
five days at beginning of test, and also weighed at the last of the test, and 
if there was a iossin weight that was deducted at the rate of 3 centsa 


pound, and if they gained they were credited with 3 cents a pound. 


The Guernseys produced 1248.09 pounds of butter fat at a cost of feed 
of $136.99, gives a net profit of $230.10. 


The Jerseys produced 1234.96 pounds of butter fat at a cost of feed 
of $137.78. That made a net profit cf $225.44. 


28 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


The Ayshsires stood third in butter fat. They made 1219 pounds of 
butter fat at a cost of $140.98, a net profit of $217.58. 

Now comes the Holsteins. They made 1275.85 pounds of butter fat at 
a cost of feed of $164.69, with a net profit of $210.56. 

There you haveit. The Holsteins made 27 pounds more of butter fat 
than did the Guernseys, but it was made at a large expense. It has gone 
through the dairy press quite extensively that the Guernseys made the 
most butter fat. That is not true; it is a mistaken idea. They aid not, 
the Holsteins made the most; but at an increased cost. 

We want the most for the least money. Well, the Jerseys and the 
Guernseys are pre-eminently the buiter breeds. If you want to make 
butter, and you want to get the breed that will do it for the least money, 
they are the ones to get. There is no question about it. The tests have 
demonstrated this. 


There is another thing about the Jerseys. The cream was ripened and 
treated under the same conditions. We had two churns running right 
side by side. Whenever we have a Guernsey or a Jersey, and then one 
of the other breeds churning at tne same time, they could churn the 
Channel Island cream at a temperature of 56 degrees, whereas it was nec- 
essary for other breeds to cool the creem down to 48. After it was work- 
ed we could take the butter from the Channel Island breeds, print it at 
once, and it could be sold at once without it runningallover. The other 
breeds it was necessary before it was printed to cool it, and it had to be 
returned to the cooler again before we could sell it out. This too is in 
favor of the Channel Island breeds. But, asIsaid before, if you want cows 
that give you a large amount of miii, give you milk solids, the products of 
milk solids, the Holsteins stand first. They are way above all the rest of 
them. They produced 4742 pounds of milk solids that was waited at 
$426.83 at a feed cost of $164.69,and the next profit in milk solids of the 
Holsteins was $262.14. 


The Ayshires were next with 4185 pounds of milk solids with a net 


grofit of $235.70. [I have three other breeds here that come in here on 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 29 
milk solids which we have not talked about at ali, as their place on butter 
is much lower than in the proportion of milk solids. Here is the Brown 
Swiss that has a net profit! of $207.69, and the Red Polled, their net profit. 
on milk solids is $201.65. Then comes the Jerseys with only 13 cents 
less than the Red Polled, $201.52. I think this is a fair sample of those 
COWS. 

It has been stated very freely and very often by visitors at the Model 
Dairy that the prices that we got for our products were too excessive; 
that the ordinary dairyman could not get them. I presume a good many 
of you were at the Pan-American. Those of you who visited the Model 
Dairy probably noticed above each cow a history—a bulletin, recording 
for the first week, and from that on, and from the first of May and so 
on. There were two records showing just what each cow had - done. 
They have said that the price of 25 cents per pound for butter was too 
high. We had no troublein selling the butter, and a good share of it 
went at 35 cents, and if we had had fifty times as much as we had we 


could have sold it all. 


Why I allude to thisis for this reason: That a dairyman that will 
take care of the cows as those cows were taken care of, will feed the cows 
as they were fed, will treat the milk as that was treated, in fact, will go 
through the whole thing and keep that old thing with the new name, bac- 
teria or microbes—I call it dirt—keep that out, there is no reason why 


every one of us can’t get more fhan 25 cents a pound for butter. 


I had an experience that I must tell you about. It will be 21 years 
next spring that I bougkt a farm. I had a few hundred dollars to pay 
down and good health and lots of gumption. I also had a better half 
and we worked together and we managed to get along, but I tell you'the 
first four or five years was up hill work. I got discouraged and would 
probably have thrown it up butfor better advice from the better half. I 
made up my mind that I had got to make some changes; that I must get 
out of that/rut or I would not succeed. I timed my cows so they would 


come in in the fall, and began to make butter on the farm, as the cheese 


30 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


factory was too faraway. I began to look into this dairy question. I 
gave those cows just as good careas I knew how, and I had been taught 
how to take care of cows in Switzerland. The first year the butter was 
very low, and I looked with longing eyes for the Elgin prices, but instead 
of coming up they went down. I hada good many tubs of butter at that 
time and didn’t want to sell it when it was down. I wanted to geta better 
price. Our local buyer offered me 20 cents a pound for it. He told me he 
was only paying 19 cents, but would give me 20 cents for mine, but I 
didn’t sell. I took that butter and sent it to the city of Utica and went 
there myself; loaded it on atruck and went from store to store. I didn’t 
have any success at first. When we got in front of a grocery store my man 
said: *‘“Here’s a man that handles lots of butter.” I went in and asked 
him if he wanted to buy some butter. He didn’t encourage me, and I 
started to go out. when he stopped me and said he would like to see the 
butter. I brought it in and he passed it over to his son, who said “T will 
keep this butter.” He paid me for it and said: ‘“Wouldn’t you like to 
sell your butter as fast as you can make it?” I said “Yes.” He offered 
to draw up a contract for a vearif I would make butter as good as that I 
had sold him. He drew up a contract and when I read it I nearly fainted. 
I thought he was trying to sell me a gold brick. I was a little suspicious 
and wouldn’t sign it then. and went to see a friend of mine and asked 
him about the man, and he said: ‘“‘He’s been in business for years and is 
good,’’ and I went back and signed the contract. He said in that con- 
tract: “I will pay you the highest quotation in the New York market 
for Elgin butter; I will furnish the packages; I will pay the express.” 
I sent him butter that year and also for six years afterwards. You can 
do the same thing if you will take pains to make the best. There is no 
need for dairymen to sell their butter if they have the right kind, as the ) 
president said this morning, selling it tothe process butter manufac- 
turer at 5, 6 and 7 cents per'pound. Let them make a good article and 
you and I wont have to contend with such a fraud as this Wisconsin 


creamery and Elgin creamery, so-called, process butter. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 31 


If you don’t want to make butter, you can sell your milk if made as 
I have indicated here. You have a man around here in Illinois who sells 
milk at 12 cents a quart in the Chicago market, when most of the men 
at the milk stations are getting $1.46 a hundred pounds at this time when 
it is scarce; quite a difference from 12 cents a quart—at leastthat’s what 
they are geting in my section. Could Mr. Gurler get 12 cents a quart if 
he was not givinga good article? This man I sold the butter to camie to 
my house and I asked him how he could pay me the price. He said: 3 
“Price cuts no figure. There are hundreds of people in every city who 
have nothing to do under the sun except to think what they would like 
to eat, and when they find what they want the price cuts no figure.’ So 
lets work for a good article, there’s lots of room on top. 

There has been lots said about large cows and little cows. I don’t 
knew which is best. Some people think there is more profit in large 
cows, and sonie in little cows. It isn’t the amount of feed you give a 
cow that is going to give you the most profit. It is the amount that 
cow can assimilate. If the cowis giving 40 pounds of miik a day, and if 
you feed her 40 pounds silage, 10 pounds grain feed, and you go and 
double ner feed she isn’t going to give double the amount of milk. 
She will give just as much in return as she can assimilate, the rest of 
the food is wasted; yesimore. It injures the cow. 

I have here two cows. A Holst¢in cow called Meg. You have heard 
at her probably. The Canadian people have just simply lauded that cow. 
She cid nobly at first; weighed 1262 pounds; and another Hoistein cow, 
Mercedes, that weighed 951 pounds. The first cow, Meg, ate $34.00 worth 
of feed and made 282.61 pounds of estimated butter that was worth $70.71, 
or 900 pounds milk solids at 9 cents a pound or $81.00, a difference of 
$11.00 between butter and milk sotids on that cow. 


Mercedes ate $32.00 worth of feed and made 288.34 pounds estimated 
butter worth $72.08, or 943.43 solids worth $84.90. The large cow, Meg, 
gained only 27 pounds more than did the small cow, in flesh, at 3c per 


pound or 87 cents. But the little cow made more milk solids yet she con- 


32 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


sumed iess feed. So you seethelitile cow has the advantage of the large 
cow of 5.73 pounds of estimated butter, yet the little cow ate less feed. 
What did the large cow do with that other feed? I was talking to Prof. 
Wing about it one day, and he said that feed just passed through; it was 
so much loss. 

Take that Guernsey cow, Mary Marshall, she made 354 pounds butter 
at a feed cost of $29.00. Medora Fern made 139 lbs. of butter less than 
did Mary Marshall at a feed cost of $4.80 less than Mary Marshall. What ~ 
did Medora Fern do with that food? AsIsaid before, a good deal of that 
passed off; she didn’t have the assixailating power. Medora Fern was a 
beautiful cow, a typical Guernsey. You dairymen that go on dairy type 
would not have liked that cow. She hada good uder, a thick neck, an@ 
her abdomen small. Mary Marshatl had a fine neck and head, but she 
had a black nose—this is apointagainst the Guernsey in the show ring. 
She was built so that she had lots of room inside for assimilation. You 
have a man out here in the west who is almost perfect in picking out the 
dairy type, Prof. Haecker of Minnesota, so I don’t need to tell you any- 
thing about dairy type. 

If you haven’t any of those bulletins that give you the values of the 
different breeds, I think you canget them from Cornell University. I 
don’t know whether they give them free or not outside of New York; if 
not, you can procure them for asma’l cost. I believe you can get them 


in Hoard’s Dairyman also. 


I would say to you, brother dairymen, that the deeper we look into 
this matter of feeding the dairy cow, the more interested we become. It 
will lead us on to better care and raore judicious feeding, and take it all 
together, it will culminate into better productions. Dairying is the 
grandest occupation in the world, especially where we can raise the feeds 
so abundantly in this the grandest country in the world, so let’s stick to 
dairing. Use more brains and success is ours. Where is there a mer- 
chant or professional man who succeeds in his especial calling who does 


not put as much, yes more, labor in his business than a dairyman? 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. a2 


By the president:—Now ,genilemen, you are privileged to ask any 


questions you wish. 
DISCUSSION. 


Mr. Stewart:—You have given us a good explanation of milk cows, 
now I would like to ask you, if you are going to turn your cows into beef, 
would you take Jerseys or Guernseys or Holsteins or Ayreshires, what 
cows would you take; you knowit is the end of all cows. 

A:—Death is the end of allcows. You know the little Jersey cows 
are not wanted in the Chicago stock yards. You have made profit enough 
out of that little cow, you ought to be able to give her a decent burial 
at the end of her usefulness; she has made more money for you each year 
than the other cows will bring wken your butcher them. Butif you have 
cows that you want to keep acertain length of time, they are the Red 
Polleds, the Brown Swiss and the Shorthorns, all of which answer better 
for the dual purpose cow. When you get ready to turn them into beef, 
they will do it more profitably. 

Mr. Stewart:—In my experience I have found that any cow will make 
nicer beef than the Jerseys, they don’t make nice beef. If you are go- 
ing to keep a cow for ten years, that’s different, but the average life of a 
cow is a very short number of years, and I find the Jerseys are not much 
longer lived than the other cows, but beef is the end and that ought to 
be counted in. 


Mr. Nowlan:—I was at the Pan-American for some time, and I would 
like to ask him if the method used there in getting the amount of butter, 
the estimated amount of butter, is the practical method for the average 
Strmer to use. Canheaffordtoput that much time into it. Hadn’t we 
better assimilate the whole matter, weigh each cow’s milk every night 
a certain amount, and then one week out of a month take a composite 
test. It seems to me if wetry tafollow out their method it will take more 


time than we can give? 


34 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


A:—yYou can tell ina very few minutes with a Babcock test of what 
value that cow is. Find out the value of the individual cow and weed 
out the unprofitable ones; test what I did years ago. 

Mr. Glover:—What ration were they feeding to those herds at the 
time he noticed the difference in «he firmness of the butter? 

A:—When we fed considerable gluten feed, it was rather soft. Per- 
haps all of you know that glutten feed will produce soft butter. Feed 
bran and pou get afirm butter. Kran has a tendency to produce firm- 
ness in the butter; so has cottenseed meal, but that is not a very safe 
meal to feed; you have to feed it carefully. Linseed meal you can feed 
almost ad libitum and you won’t hurt the cows. 

Q:—Are we to understand all thes cows were fed alike? 

A:—No sir, not by any means. The time is getting short, so I can- 
not give you the details. 

Mr. Long:—TIs the report of thcse tests published in pamphlet form. 
If so, where can we get it? 

A:—On my way up here, Istopped off at Buffalo to see Mr. Converse 

and he has just about completed a hook on that very thing, and you will 
be able to get it soon. 

Mr. President:—In that connection, if they would like to look up 
Hoard’s Dairyman they will find ali these facts there. 

Mr. Crozier:—In connection with gluten feed, how much gluten 
meal is it safe to feed a cow without making too soft butter in the sum- 
mer time? 

A:—If you feed about one-third your ration gluten féed you will be 
perfectly safe. 


Q:—One-third grain? 

A:—One-third of the grain ration. We fed two bran to one the glut- 
en. We fed three times a day. If we found the ration was too wide, we 
fed more Protein feed such as cottouseed meal. We bought two tons of 
gluten feed just to please one of the Buffalo manufacturers. He said he 


would put it in at $17.00 aton. I was out in the country when they 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 35 
brought it in, and just as I got back to the barn I was notified that they 
were unioading the gluten feed. I went and took one of the bags off one 
of the wagons and saw at aglance it was a low grade of gluten feed. It 
had only 18 or 19 per cent of prolein in it, when it should have had 28 
or 30 per cent. 

Q:—Some run as high as 36 per cent. 

A:—Not gluten feed, but gluten meal. There is a difference be- 
teween the two. You have got to go very carefully in feeding it. With 
us in New York state the manufacturers have got to guarantee the 
amount of protein it contains. I dun’t know whether the law is the 
same here or not. 

Mr. Crozier:—What I want to know, is whether the danger is to the 
cow or the product; would it hurt the cow? 

A:—Both. : 

Q:—If limited to five pounds? 

A:—That would be perfectly safe for a large cow, if mixed as indi- 
cated before. I would say not to get too/narrow aration; that would run 


a cow down. Keep as near the standard ration as possible. 


SOY BEANS AND VETCH—THEIR GROWTH AND 
FEEDING VALUE. 


BY A. A. HINKLEY, DUBOIS, ILL. 


Mr. President, Ladies and Gentlemen: 

I have here samples of Soy beans. This last season was pretty dry 
and they did not grow as tall as usual, but these will show you how they 
grow for seed. (Shows samples.) 

It seems as though I, a fruit grower, was a little out of place before 
a convention of dairymen; but on second thoughts, the difference in our 
interests is but slight. We are both working on the same line, which 


36 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


is to retain or increase the fertility of our soil while converting some of 
the elements into valuable foods—pcaches and cream, for instance. You 
dairymen produce the golden butter; we the golden apple‘ (Grimes 
Golden), and in doing so, remove very little fertility from’ our farms. 

The Soy bean is a native of China, or some other of the far eastern 
countries, where it has been grown for ages. The plant is stocky and 
branching in growth, with numerous large leaves. 'The flower is small 
and close to the stem of stalk and branch, where it is well protected from 
unfavorable weather conditions by the dense foliage. 

The large main root penetrates deep into the soil, while numerous 
rootlets fill the surface soil. The extensive root system with the nitro- 
gen gathering bacteria makes it one of the most valuable plants for soil 
renovation. 

To grow this crop, the ground should be well prepared. I prefer to 
plow the ground some time before planting, and work it over with the 
cultivator to produce a firm bed below with a loose surface on top. 

Although this crop will stand more unfavorable weather conditions 
and produce more desirable returns for labor, etc., than the cow pea and 
others of the bean family, it is better to wait until the ground is warm be- 
fore planting, to insure quick germination of the seed. 

If grown for seed, plant in rows 34 inches apart more or less as itis 
more convenient; cultivate until the plants shade the ground. When 
the leaves and pods begin to turn yellow, the crop should be cut. After 
wilting, put in small shocks until well cured. Then they are ready to 
thresk or haul into the barn. The seed is very liable to heat when stored 
in bulk, and for that reason it is difficult to keep it from one season to 
another. | 

The seed is very rich in protein; equal to oil meal in that respect. 
When grown on land that will produce 50 bushels of corn, the Soy bean 
should yield 35 to 40 bushels of se ed, which I think is the cheapest way to 
obtain protein. A bushel containing as much of that element as three 
bushels of corn, or, in other words, 50 bushels of corn contains about 420 


Ibs. of protein, and 35 bushels of Soy beans contains about 714 lbs,; 2 


ILLINOIS STATE LDAIRYMEN’S ASSOCIATION. 37 
difference of nearly 300 Ibs. from one acre in favor of the latter. The 
Soy bean is also more than three times richer in fata (ether extract) 
than corn. : 

After threshing, the straw makes a good feed, nearly equal to timo- 
thy. . 
For hay, the seed is generally sown at the rate of a bushel to the acre, 
without any further cultivation, but this crcewds the plants and produces 
smaller stalks. It should be cut when in full bloom, or before the se2d 
has developed much, when it makes a most excellent hay for growing 
animals, or milk production, and it has not the objectionable dust of red 
clover. . 

There are many varieties of this Soy bean. They are divided into 
three classes according to their growth, Mammoth, Medium and Dwarf. 

The Mammoth will not mature seed in Illinois, but makes a heavy 
growth for hay. 

The Medium requires’ the full season to mature seed. 

The Dwarf will ripen seed in 60 to 70 days. There is a variety with 
green seed that grows nearly as large as the medium, and matures about 
the same time as the dwarf, which makes it more valuable in other re- 
spects than either of these, and I think it is the most promising variety 
for rorthern Illinois. I know of no growing crop that wild rabbits like 
better than the Soy bean. Chickens and turkeys are also fond of them, 
so that a small experimental lot must be put where they will not getat 
and destroy then. 

I understand that in some places the dairymen are restricted from 
using the concentrated wild feeds, or any feed likely to taint the milk or 
its preducts. There can be no such objection to the Soy bean. 

The Sand Vetch, or Winter Vetch, is a native of Europe, and insome 
secticns is extensively grown for feed. It is of slender growth and 
while quite young lies close to Lhe ground. As it grows, the vines run 
over each other until there isa mass of loose vegetation knee deep or 
more. Each plant stools or makes several vines which grow from 2 to 


5 feet in length. The bicom is profuse; the individual flower is small, 


38 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


purple in color, and grows in racemes which stand above the foliage so 
that a field of it in bloom presents a solid purple surface to view, which is 
maintained for a week or longer. 

It makes a hay rich‘in protein, but as it lies on the ground much is 
damaged. Best results for hay will be obtained by sowing it in the fail 
with rye. 

The rye is a gooli support, and both mature about the sametime. It 
is claimed by some that wheat is better than rye for this purpose oniac- 
count of the straw being not quite so stiff, and the wheat having a little 
longer season, gives the vetcha hance to grow more; but it seems to me 
that the vetch will be apt to ov2rgrow the wheat and’ cause it to lodge, 
but either plan will makea hay rich in protein. 

There is much to learn of the different leguminous plants regarding 
their growth and feeding values. The great diversity of the soil and cli- 
mate of our state is such that we must not jump at conclusions from fa- 
vorable or unfavorable reports'from any one section. Even results from 
adjoining farms are often conflicting. 

It would be well to experiment for a series of years in a small way | 
with a number of these crops. They cover cuch a wide range of condi- 
tions, and their uses are so varied, that they possess an important place 
in our agricultural interests. 

For early spring planting, the Canada peas are a valuable feed when 
grown with oats or barley; their growth is suited to the cooler months. 

The Soy bean and cow peaiequire the hot summer months for their 
best development. The’ vetch does best scwn in the fall. With me, it 
will stand as much unfavorable weather conditions as rye. This is the 
fourth winter I have had it growing, and 1t has not been killed by cold. 
I think it one of the most promising leguminous crops we have. 

. As to feeding the grain of the Soy bean. the little I have used in that 
way has been fed whole with other grains to horses and cows; to sheep 
and hogs I have fed it alone. 


For milch cows, it isrecommended to have it ground and mixed woth 
other feeds, or it can be fed in the pod, in which shape the cattle will eat 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 39 


the seed with the pods and stems, but the ration cannot be balanced ac 
accurately that way. 

The ration for a milch cow, I think, is 1 lb. protein to 5 or 6 lbs. car- 
bohydrates, which is a narrow one and requires a concentrated feed to 
produce economically. The need of the Soy bean contains 34 per cent 
protein and 33.6 carbohydrates and fat, which you see is a very strong 
feed. 

Frotein. Carbohydrates. Fat. 
ere EE CONTAINS. 25.655 csc cee ec cecec ese 15.4 61 5 
Vetch hay contains..............-...-eeeeeeee 17 . 61 2.3 

In heat and energy 1 per cent of fats is equal to 2 of ctrbohydrates. 
Taking this value of the fats and adding to the carbohydrates, we still 
have a very narrow ration in these hays—sSoy being 1 lb. protein to 4.65 
of carbohydrates and Vetch 1 lb. protein to 4.9 of carbohydrates. 


DISCUSSION. 


Is that the early kind? 
No, this is the medium. 


Is that the green seed? 


Pere 


No, the yellow seed. 

By the President—Any one wishing toask questions on this subject, 
Mr. Hinkley will tell you all about it. 

Mr. Campbell:—Q. Do you think we can grow those things in north- 
ern Illinois? We claim we cannot. . 

‘A. I think the green variety and the dwarf. In Antioch they tried 
to grow it, but they did not succeed that year. I don’t know if they tried 
it again. 

Q. What variety is this? 

A. Medium, yellow. ; 

Mr. Glover:—Q. How many bushels did you say you could get per 
acre? 


A. Thirty-five bushels per acre. 
@. Are your cows fond of it? 


40 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


A. Yes, sir, very fond of it; would frather havea bunch of that than 
anything else to eat. 

®. When vou feed this to your cows, do you use it with other feeds? 

A. You know lamjnotinthe dairy business. I am feeding it most- 
ly to sheep. 

Q. How do,you keep your seed; how do you prepare for it? 

A. We put tt in'anordinary threshing machine and keep it in small 
bulk; 6 or 8 inches deep on evdry floor. 

Q. Can you keep it in summer? 

A. Allright to keepithrough the summer. 

Mr. Glover:—Q. Do you grind it? 

A. I have never tried it. It can’t be ground by itself, unless in do- 
ing that they willicut and not press it. | 
Don’t that become;hard when lying on the floof and drying? — 
No harder than here in the pod. 


C.F eS 


Can the cow chew that? 

A. If you feed that alone it gums in the cows’ teeth; itis very oily. 
It should be fed in connection wit h something else. 

Q. Isuppose it is the question whether we had better raise Soy beans 
to feed the stock instead of corn; that’s the question I believe. I have 
read the reports and a number of experiments have been made, and only 
last week I read areport from one of one of the Experiment Stations giv- 
ing the experience of the farmers in Kansas, and they had not found it 
profitable to raise-it in place of corn for fodder; and it is a question with 
us, and we want to know whether we had better stop raising corn for fod- 
der for the stcck or in connection with other stuff raise Soy beans. How 


far north can that be raised in Illinois? 


A Member:—A. In’ Carroll county. I was surprised to see it, too, 
this dry weather. The cattle like it very well. They will pick that up be- 
fore corn every time. I feed itin thestraw; feeditas hay, and I noticed 
thai they picked that up first. It will grow as far north as Carroll coun- 


ty. My soil is notsandy: itisa clay soil, hilly, poor land: it is ‘hilly 
and rough. ; ee. 


A. ial ze 7 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 4I 


Mr. Hinckley:—It is not recommended as stock growing corn. The 
idea is to try these plants to supplement +*«se crops and increase the pro- 
tein ration. It leaves the ground in fineshape fora crop after. 

Mr. Heine:—Q. How does it crop with clover for renovating land? 

A. Itis better because we cannot grow clover. ‘This plant I have 
here, it grew up to about three feet. 

Q. How woud it do to plant this with corn and cultivate it to- 
gether? 

A. I rather think the corn would shade it too much. That will not 
make as good ensilage as thecorn plant. 

A Member:—I tried that plant. I found it very good and put the corn 
up overit; had the corn outside of mine aad I found it a very good plan. 
Cui it up in the silo. 

Mr. Crozier:—My idea is to increase the protein in the ensilage. i 
tried that a year ago, but got hold of some that was not good; it matured 
to seed. I tried it alone and it was the same. I know the cows eatif 
splendidly. 

A. There are so many varieties of Soy beans, and are liable to be un- 
successful unless you can get them to guarantee it tobethe Soy bean. It 
is hard to know the difference. I had one variety that did not produce 
one-third the amount my last crop did. This has been grown in south- 
ern Illinois for fifteen years. 

Mr. President:—Who has this for sale? 

I don’t know anyone at present. 
How does this compare with the vetch? 
Veitch is just a winterpla nt. 


Is this vetch you have nere a winter plant? 


> Or OP 


Late fall and early winter. 

Mr. Long:—What do you use to cut tkat stuff with? 

A. A mower. I cut it when the stalk is green. If you leave it un- 
til ripe it would be pretty hard work to cut. Another thing, the seed 
should be sown a peck to the acre. that is what Isow. Thereisacow pea 


for the north that is good to grow. 


42 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Q. ‘What’s the name, please? 
A. The New Era. 
Q. I havetried the black eye. 


A. It is not as early as the new pea, and it- makesia good deal more 


Q. Did you ever have a failure with Soy beans? 

A. Not a failure in five years that I have been growingit. This has 
been the hardest season and then it was a better crop than corn. The 
corn was not nearly as good as this. 

Q. Give us the particulars and how many bushels per acre. 

A. Icould not say from the way I cut it this year. I don’t believe 
there were over 15 bushelstothe acre. But you take an acre, if you get 
rows like this (showing ear), you would get nearer 40 bushels or more. 
What kind of'soil? . 
ahestronger the soilthe the better. 

Does that require any mo wing? 
No; cut it with a machine. 


No hoeing? 


= oP OP. © 


‘No; a two-horse cultivator, the same as I use for corn. Masses 
it up so as to cultivate it. 

Q. For hay or for seed? : 

A. I don’t take any chances on these plants; to cultivate this is a 
benefit to the soil. 

Q. When is the proper time to plant it? 


A. First of May to last of June cow peas; last of May to first of Au- 


Q. That’s down in Egypt? 

A. Yes, sir; but‘you can take dwarf and plant it in corn time, May 
to June. Plant dwarf at about first of June and it will mature in 60 days, 
and this green variety will mature in two or three days later, probably a 
week later. 

I think it will be a good ideato experiment with it. If you can get it 


to grow here in northern Illinois, you can beat your corn crop. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 43 


The President:—I would say in connection with this talk, that this 
gentleman went from this section; that it would be a good idea to try an 
acre next year and you will see that it is something you can use in connec- 
tion with your corn and thussave your money and be able to produce 
milk cheaper. 

Q@. Do you feed itin the hay or grain?. 

A. Feed it mostly in the hay just as it is, but 1am feeding it mostly 
' to sheep. 

The President:—In regard to this paper. It will bein our annual re- 
port, and it would be a good thing for you al! to belong to this Dairy Asso- 
ciation, and a copy of this book:wiil be sent you through the mail. This 
season’s report will be published in August. 

Mr. Crozier:—I would like ¢o ask what he considered a good crop for 
hay; how many tons tothe acre? 

A. Iccould not answerthat; never had it weighed. I have a good 
deal of mine in the pasture and orchard and paid very little atten- 
tion to the amount it turned off, put I think it depends; probably three 
tons of dry hay peracre. The medium would make from two to three 
tons I should think. 

@. How does it compare with clover hay? 

A. Itisaricher hay thanclover and there is not the objectionable 
dust that clover hay often has. The hard main stem the cattle don’t eat 
very well, if fed in largaquantities. But my experience has been in feed- 
ing sheep. I feed them the Mammoth Soy beanand hay and let the sheep 
have all they wanted and thenturn it over io the horses along with tim- 
othy hay. They would leave th: timothy hay and eatthis. They would 
not;,eat any great quantity of it, but a little at a time in preference to good 
timcthy hay. 

The President:—Let me call your attention to the excellent program. 
. tonight. 

Adjourned until 7:30 p. m. 


44 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Tuesday Evening, Jan. 7tn, 1902. 


Convention called to order by the President. 

Music by the Wangdoodle Quartette. Emcored. 

Music by Gibler’s Orchestra. 

‘By the President:—We have with us tonight one of our old friends, 
who has come all the way from Omaha to help entertain us; one whom 
no siate or national convention would be all right without. Allow me 
to introduce Hon. Jules Lumbard, of Omaha. 

SSong:—I shall have to ask your. pardon for singing sacred music. 

By the President:—I would like to say, Mr. Lumbard, all the dairy- 
men are religious. 

Mr. Lumbard:—I know they are all very devout. 


Encored. 


HOW TO EDUCATE OUR SONS AND DAUGHTERS 
TO REMAIN ON THE FARM. 


BY. W. R. KIMZEY, TAMAROA, ILL., PRESIDENT ILLINOIS 
FARMERS’ INSTITUTE. 


Mr. President: —This is a ver y important subject and Mr. Kimzey will 
tell us something that will be good for us to hear. 

Mr. Chairman, Ladies and Gentlemen:—I was somewhat surprised at 
being asked to come here and tell how to keep the boys and girls on the 
farm, a person who lives nearly 400 miles from here, but I think that 


probably the president knew I was raised on a farm, still lived there, and 


ILLINOIS STATE DAJRYMEN’S ASSOCIATION. 45. 
was educated in the country schools, and probably morein touch with the 
country children. | 

My idea of an address may not be whatvoursis. WhenIseethe word 
*“‘address,” it makes me think of the long speeches, probably one, two, 
three hours in length that we listened to when attending school. That 
is not my idea. I wantto have just a plain common talk. I may talk 
shop some, but that is the talk we need to get, and if certain things may 
appeal to you, some of which you have thought of before, some that which 
may be new, I hope they will be discussed or thought of, and when you go 
back home that your influencein the country wilJ be such as will tend to 
keep the boys and girls where nature intended them to be kept—at home 
on the farm, near to nature. 

There are several causes that lead to the boys and girls leaving the 
farm. You, who are farmers, who were born and raised on the farm, 
doubtless remember how, when going to the city, probably to some so- 
ciety, some entertainment, or, if not, in walking along the streets, how 
the dudish boys and girls passed you by, looking down,upon you, and you 
had a feeling of envy and jealousy that your lot was not like theirs. is 
that not one of the strong reasons of bringing the country boys first to- 
ward looking to city life as the ideal life? 

So many of the country communities had no society. Iam glad tosay 
that now in manyof the communities the country society, the country‘en- 
tertainments and the country literary work is as goodasinthecity. Itis 
part of the training to make the boys and girls true citizens of this coun- 
try. 

You also doubtless remember how hard it was at four o’clock in the 
morning in the summer time or harvest time or extra seeding time to 
getup. The cows had to bemilked and the horses hdd to be cared for. 
After that the long hours in the field and coming in at night tired, probab- 
ly would be eight orn:neo’clock, without any recreation. Their work is 
not easy. In farm work it is necessary at certain seasons of the year for 
these long hours; do not let us overlook the social feature of the boys 


and girls. Itisdrudgery from morning until night until the boys leaves. 


40 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


thome to get away fromitall. Now, if the boy was taken as a partner 
with his father, his wishes consulted a little as to planning the different 
work and how to raise stock. If he felt he was consulted in this work, 
would he not have much more direct interest in the work? If the girls 
were allowed an interest in the poultry, and her wishes were consulted 
about the house by her mother,would she rot take a greater interest in 
her work? The only way for couscientious earnest work is to get them 
interested, to have them feel they are a part of it; not a mere servant. 


wet them know you want their interest. 


Then these long winter evenings—keep them interested. Usually 
the father and mother, as soon as the supper is over, the mother probably 
gets her knitting and the father gets the paper and settles down to their 
own work, and the boys and girls are left probably to study their school 
work or go to bed. Can’t you mothers and fathers look more to the even- 
ing enjoyment of these children? Why not try once a week probably, or 
twice, to have the evening, after the supper work is done, devoted to the 
children’s amusement. Invite some of the neignbors’ children in; have 
the boys and girls feel you are interested in their pleasures. We hear 
the cry raised every year of the boys going to the saloons and going to 
the cities to saloons, there, probably to destruction, while the father and 
mother at home never once think of providing for their pleasant social 
evenings, entertainments, etc.,at home. It seems to me it is one of the 
vital points to be looked at in this country life; that is, if we wish them 


to like farm work. 


‘The Farmers’ Institute,asi any of you know, first started I believe 
the original bill introduced by Mr. Curtis and your Senator Aspinwall 
and also the additfonal billforthe free library. This Farmers’ Institute 
is reaching the farmers, and through them the young people, the boys and 
giris, in a way that no othermovement has ever done. The Domestic 
Science part of our College is reaching the ladies and the girls on improv- 
ed cookery, improved household work and home decorations. These two 
institutions are awakening the farmers. 


ILLINOIS STATE DAILRYMEN’S ASSOCIATION. 47 


It has gone farther; in addition the County Institute, farmers’ clubs 
are being organized. In Illinois that movement is quite in its infancy, but 
in some of the other states it has been followed for some time and the im- 
provements on farms in those sections are great. 

The plan as followed by them is largely that of social gatherings. 
Probably once a month the farmers’ club has a meeting at one of the homes 
ofthe neighbors. The forenoon is devoted tc the farm inspection, looking 
at the barns, stock and premises, condition of the fences, the way the ma- 
chinery is cared for, and all that sort of thing,andtheytalkitover. The 
women in the house are inspecting the housewife’s work, her preserves, 
fruit, the various kind of housework is discussed. In the afternoon a 
joint program of men and women is held together, and at night the young 
people come in and havea social evening. In that way you arouse the 
boys and girls'to study farm conditions, and the first part of the evening is 
deveted to awritten review of some of the books in the library, sothat 
it is not wholly social, but some literary work is done as a general finish. 
This kind of work will put the young folks to stvdying as well as the old 
people. In villages under township organization, these meetings can be 
held at the town hall say once a month. Have your club work first and 
the social work afterwards. ‘Get the young people to have papers on sub- 
jects, and prepare them gradually to appear in public before others; 
teach them parliamentary rules and work of that kind, and encourage the 
social feature. This will interest the boysand girls, and the older people, 
too, and show them the beauty of farm life. 

In many of the counties, the country telephone is proving a thing espec- 
ially beneficial to the women and girls of the farm, for through the bad 
weather they are not as independent in traveling as their brothers and 


fathers, but with a country telephone with so many of the farmers in the 
county on the line, the evenings can be spent with a social chat with their 
neighbors. In some counties this telephone scheme is working success- 
fully, with from 20 to 500 farmers on the line, and it igfound to bea great 
improvement to the home lifeon the farm. 

In addition to the socialside of the matter, we have to take into con- 
sideration the size nf the farm. The work on the farm is considerably les- 


48 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


sened with the improved machinery of today. Formerly, when a man 
started out to harrow it took three men-and three or four horses to do the 
work, that now one man with the new improved gang plows can do in 
less time, and with all the other improved machinery, there is less need 
of so much help on the farm, especially where the farmer has two or three 
boys. And the land is so settled now that it is well nighjfimpossible to buy 
farius for our boys—it is too.expensive. Is it not more intensive farm- 
ing instead of extensive farming?If greater study was put to the soil condi- 
tions, to the climatic conditions existing in the varius counties, instead 
of having fences with ten to fifieen acres of waste ground on each side of 
it, we could have small fields divided up and havea closer system of farm- 
ing and tillage, would it not give employment to more boys on the farm 
today? 

About two weeks ago this que tion came up of keeping the boys on the 
farm, and a number of the farmers present got up and said it was not keep- 
ing them there so much, as it was furnishing them land to work, if they 
stayed there. 'They were driven away because of no work for them. 

In this matter of intensive tarming, it dissolves itself into one of two 
things, more especially on the question of truck work near cities. Next 
comes the dairy work, whereby cioser soiling and building up of the lands 
are thougat of. 

A small farm willsupportafamily in abundance nowadays, when it 
formerly required three or four times as large an acreage under the old 
systems. It seems to me the dairy work isspecially adapted to this inten- 
sive work, when conducted along the modern methods of soiling and forr- 


age crops. Doaway with large fieids of pasturage as formerly used. 


Now let me talk “shop” a little. Does not our present system in the 
public schools, where we urgeour childrn to finish the country school, 
complete the examinations, pass the final country examination and from 
them to the high school, and then from there to the universities or some 
clleges—all the work being away from the farm—does that not draw our 
boys and girls from the farm into the various so-called professions of 


life? The majority of our teachers in the ccuntry schools—I say “our’— 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. AQ 


I mean more especially in Perry county; in your county it may be differ- 
ent—but a majority of the teachers are from city homes or the towns and 
villages. If they are ladies going to the country schools, they dress prob- 
ably nicer than the country girls, with probably a little more of the frills 
of fashion; usea little smoother language iAllthis appeals to the coun- 
try girls as being something above them. If it is the city men teachers, 
the same holds good. Every teacher, if he or she is a true teacher, is an 
example that is fcliowed by the children under them. With so many city 
teachers there is atendency to draw the boys from the farm into the city, 
instead of keeping them at home. Other conditions being equal, always 
favor a country teacher for a country school. They know your condi- 
tions at home and can get into that country school and interest the 
children in their work so much butter than a person probably better 
educated can go into the same district, but who is unfamiliar with 
those conditions. This seems to be one of the features that is very 
frequently overlooked in this educating the boys and girls. You ask 
the most of these city teachers about the cifferent breeds of horses, 
or the difference between a beef or dairy type, or the difference be- 
tween the kinds of sheep, they will tell you “I don’t know.” And the 
greater per cent of the teachersin the Teachers’ Institutes would have to 
acknowledge they do not know what hame sirings are, or else would have 
to make a guess atit. Acountry teacher can understand the boys and 
girls of the country in their home work and can interest them as they 
should be interested. 

How, then, can we interestthem? How reach them in their own 
lines of work? I think notby making any additions to the present course 
of instruction, but by causing them to open their eyes to the every day 
things about them in the country schools. Every school has thirty min- 
utes’ time of so-called “observation work.” If the teachers, during that 
period, not of course all at once, but scattered through the school term, 
would bring in questions of soil,a study of the soil in the locations where 
they live; whether sandy soilor loam, or whether acid matter. Let 


them illustrate it, and would not that get the children to studying their 


50 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


home conditions, the conditions in the district where they live, and make 
true farm life seem tothem something mcre than mere drudgery? If 
studying horticulture during this period, especially in the spring, there 
are lots of subjects that would keep them more than interested if they had 
teachers who understood the subjects themselves. Would not this also 
interest the parents in the schools; they would say “That teacher knows 
what she’s doing.” If later the work was cultivation of the orchard, 
showing how to prevent the dust muck from forming on the trees and pre- 
vent them from withering, as inorchards no! cultivated; would that not 
raise them in their estimation? In northern Illinois, if the question of 
corn raising was considered, Showing the difference between two ears; 
taking a typical ear, well filled at each end, and explaining about the rows 
being close together or apart, would that not be another feature in the 
farm life? Not until we began talking at the Farmers’ Institute and hear- 
ing the matter discussed, had I realized the great difference in the quality 
of corn planted from ears which had a large space between the rows, in the 
deep-grained cob; is not thata thing that would appeal to the boy and 
his father athome? Then,again. in oat producing counties, the simple 
treatment for oat Smut would reach a large per centage of the farmers, and 
a talk on this line given at length would be worth nundreds of dollars, 
not cnly in the district where they live, but to thé farmers throughow the 
state of Illinois. All this could be carried on indefinitely. 

In talking of stock raising, the types of beef animals with the square 
flat back and the fiat under lines, etc.; then the dairy lines and the bal- 
anced rations, of which we heard so much today; and the carbo-hydrates 
and the protein—it is all Greek to them—but if brought in these lessons, 
after a few lessons bringing up the various kinds of foods and the feeding 
of tne animals athome, would they not become interested and get them to 
looking at the significance of the farm work? The main thing is not all 
technical work, but to open their eyes to see what there is round about 
them. ; 


In only one way can this be secured, and this is through your help. I 


am County Superintendent of Perry County schools and Brother Burton 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 51 
in your county, but we cannot put these into the schools unless you fel- 
lows of the country want itand demandit. In someofthecounties it has 
been called for; in Wayne county, through agitating the cause in the con- 
vention at Appleton, it has been placed in the schools there and the results 
are very satisfactory. In Champaign county, out of 1,600 papers filed for 
examination, all but less than a Jozen took iessons on agricultural science. 
These things are what we must demand. You must help to have them 
taught and it will tend in a large measure to increase the interest of the 
boys and the girls in the farm work. 

In Wisconsin, your neighbor state here, so much stress has been giv- 
en to this subdject, that it is now 1 equired as one of the branches in teach- 
ers’ examinations. 

In New York state, the state that probably has been following it 
longer than any other state, instead of requiring it says\it must be taught. 
The State University istakingit up end through New York state bulletins 
are furnished the country teachers ana clubs are organized to study it in 
nearly every country distiict ia the state of New York. The children are 
interested and ihe result is, when they leave the country school, instead 
of going to a medical or some other college, they go to the agricultural 
college at Cornell. If this was carried out in Illinois, it would bring the 


same results. 


The University of Illinois has been issuing circulars, and if the 
farmers would call for! them, the teachers here would gladly provide 
these bulletins to you or send them throughout Illinois. Formerly when 
other states inquired of us concerning this subject, Illinois had to hang 
her head, but now she has cause to hold} her’ head as high as any state; 
they are second to no one. Four years ago our Agricultural College was 
held ita basement of anumber of ciher buildings at Champaign, with 
cracks in the walls, but today a ccllege building, second to none, stands 
there with nearly two hundred stucents in the agricultural course. It is 
not alone for the boys, but there is the domestic feature for the girls. 


There is no reason why our college, instead of 200 boys and girls, should 


52 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


not have 2000 boys and girls. Itis not always necessary to stay the}full 
two years, or four years for a degree. Goand stay one year, two years, or 
even four months if you can’t stay any longer. All gained in this way 
will make the boy and girl more contented with the farm life and give 
them an object to attain. 

At the present time, the great power of the United States lies in her 
agricultural population. If the boys and girls were properly educated, 
would they not feel that the agriculteral work, the farm work, instead of 
being something to be ashamed of and being called clodhoppers, was the 
future of the country in which they could havea share. Itrust with your 
help that this will all come to pass, and that our country boys and girls 
will stay on the farm. . 

Recitation by Elmer Thayer. lncored. 

Music by Bibler’s orchestra. 


Song by Mr. Bagley. Encorec. 


THE CREAMERY PATRON’S COW. 


PROF. E. H. FARRINGTON, MADISON, WIS. 


Ladies and Gentlemen:— 

It is 4 great pleasure to attend one of these conventions. ‘The first 
dairy convention I ever attended was in this state about ten years ago, 
and I think I have attended more dairy conventions in Illinois than any 
other state. Prof. Morrell was one of the leading members of the asso- 
ciation; L. M. Potter and several others who passed away. And some 
of the men have left the association and do not attend any longer; still 
there are some that I recognize, so that I always feel at home to come to 
the Illinois State Dairy Association conventions. | 

I have a certain program I want to carry out this evening and the 


first thing is to read somefewfeeble remarks I have written and then I 


ILLINOIS STATE LAIRYMEN’S ASSOCIATION. 53 
will give you a few pictures onthe screen. I will try and not speak too 
long. A short time ago I was attending a meeting, and a man got up 
and he talked over two hours and when he finally quit, a man said that 
the speaker reminded him of a horse he had, they had to pull his nose to 
make him drink and pull his tail off to make him stop. 


In discussing this important factor of the dairy industry, I wish to 
make it plain at the beginning that I am not the champion of any partic- 
ular breed of cows; my knowledge of the different strains or types of 
dairy cows is not sufficient to enable me to enlarge on the advantages of 
of a long horned cow over a short rorn, neither dol pretend to say thata 
Guernsey, a Jersey, a Holstein, or an Ayrshire is the best cow for a cream- 
ery patron to keep. My information on the cow question is confined to 
observations made at some of the 95 farms that are supplying milk tothe 


Wisconsin Dairy School. 


In visiting these farms during the past seven years, I have not at- 
tempted to train myself so that i night become sufficiently expert to 
tell a farmer all about the different cows in his herd by simply looking 
them over while sitting in a buggy in the highway, but my efforts have 
all been directed towards trying to induce the farmer to keep a record 
of what his cows are doing. This it seems to me is going to heip him, 
and I am afraid if I tried to discuss the points of a cow with a patron, that 
I would be in the plight of thd professor of agriculture who was once talk- 
ing with a young lady Sache suddenly turned on him and asked: ‘“Pro- 
fessor, can you tell a good cow?’’ “The professor, without any hesitation, 
replied: ‘Why, yes, I thinkIcan.” ‘Then what would you tell her?” 
said the young lady. I did not wait to hear the rest of this interesting 
conversation, but without further celay I wish to say that my position on 
the cow question is expressed in the text, “By their fruits ye shall know 

.them.” If acow gives milk and butter enough in a year to pay for her 
keep and a profit besides, she is worth telling something of a story about, 
but if her production is less than the cost of her food then the less told 


about her the better; it is encouraging, however, once in a while to hear 


54 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


some one report that an unprofitable cow has been disposed of, and to 
know that such an animal is no longer being bought and sold among 
creamery ,patrons. 

The lack of exact knowledge regarding the annual production of 
each cow in a creamery patron’s herd is in some cases rather surpris- 
ing. It often happens that the cows are milked and fed in the same 
routine way every year, and if the check form the creamery is not large 
enough to suit the patron—and it never is—then a great many com- 
plaints are heard about the price of butter, or the cost of feed, and very 
little if any effort is made to find cut whether or not the cows are what. 
they should be. 


An illustration or two will serve to show the extent to which some 
creamery patrons make an effort to think, or how well informed they 
are, about their cows and their business affairs. I once asked a farmer, 
who was bringing milk to the creamery, what breed o% cows he kept, 
and he said, “Oh, I don’t know, I guess they are Poland China cows.” 
Another patron, who was drawing his own and some of the neighbor’s. 
milk to the factory, came to seeme one day about the price he was 
receiving for his work. He said he had come to the conclusion 
that he could not afford to make the trip unless he was paid a 
dollar and a half a day; I asked him what he was getting and 
he said: he didn’t know, but it wasn’t enough. I looked up the record 
showing how much he had _ received for several months and found 
from his own creamery checks that he had been paid $1.75 per day for 
drawing milk. This was twenty-five cents more than he said he wanted, 
but he had not taken the trouble te find out how much he was receiving 


before he came in tomake his comylaint and demand of $1.50 per day. 


It is too often the case that creamery patrons keep no records what- 
ever, and do not have the slightest idea as to where they are at. They 
look at the amount of their check without thinking that the size of their 
cows, and their own size, isresponsible for the size of their monthly 


check. Many of them talk likea woman I met on the streets Decem- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


‘ber 23rd. As I passed herI said, ‘Good morning Mrs. Blank, 1 suppose 


you are out buying Christmas presents this morning.” “No,” she said, 
“it’s too hard times to buy Christmas presents this year; the creamery 
don’t pay enough for the milk.” Now that woman keeps nine cows, 
and the creamery paid her $250.00 in a year for the milk she sent to it. 
This is between $25.00 and $35.00 per cow per year that she receives, 
and she never once thinks that it is the cow’s fault, or her own fault, 
that she does not get more money but according to her way of thinking, 
—and there are others that are of the same opinion—the fault lies in the 


price of butter, the creamery management, or the hard times. 


There is such a tendency in human nature “to look out and not in,” 
as the Sunday school teacher use to tell us; to think that the causes of 
our hard lot are all outsideourown cdoor-yard instead of in it; that we 
are sometimes helped by being reminded that a litile investigation at 
home may be a profitable undertaking. This sort of an inquiry would be 
very helpful to many farmers, if thas can be led to realize what a differ- 
ence there is in the earninz capacity of the cows in their own herds, and 
then be induced to part with those that eat more than they produce; 
when they have done this the prices of butter and the “hard times” will 
not be continually worryingthem. There’s nothing like the inspiration of 
playing a winning game to make us forget our troubles, and this being 
true, the most cheerful dairymaan ought to be the one who knows the 


most about his cows. 


It was with the hope of helping creamery patrons and of illustrating 
the conditions of some dairy herds to the dairy interests of that state 
that we undertook, some four years ago, to begin testing the cows of the 
patrons supplying milk to the Wiccnsin Dairy School. These patrons 
keep cows and deliver milk tothe factory in the same way as is custo- 
mary at the creameries and cheese factories throughout the state. They 
do not have large herds, and it was observed during the past year that 
the cows owned by one hundred of them were probably similar to the one 


miliion in the state. Only eight out of one hundred patrons kept more 


56 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


than twenty cows, and there were thirty-five who each owned from two | 
to five cows only. This shows that the majority of our patrons do not 
pretend to be dairymen in the sense of making the production of milk 
a serious business, and I fear thai there are many other creamery patrons 
in so-called dairy districts who du not allow the cows to make much of an 
impression on their minds; other lines of farming crowds the cows out, 


so that they receive only a little attention at milking time. 


During the past year we have, like other creameries, urged our patrons 
to take samples of each cow’s milk and allow us to test them, as this will 
aid in obtaining definite knowledge of the amount of milk and butter 
each cow produces. The patron’s usual reply to these suggestions is that 
he “supposes it would be a good plan to test his cows,” or he plainly states 
that “it is too much bother to take samples.’”’ He is either so much at- 
tached to his cows that he does net care to take part with any of them 
even if it is proved that some cows do not produce milk enough to pay 
for their feed, or he seems to think that he knows enough about his cows 
without having their milk tested. Noone of our patrons during the past 
seven years has voluntarily brought samples of milk to us for any length 
of time with the request that we test them for him. This indifference to 
an exact knowledge of the profit or loss from cows is common among 
farmers, and on account of it they suffer annually very large financial 
losses. It is therefore plain thatthe possessor of such a disposition is as 
worthy a subject for investigation as are the cows he owns; and it was 
with the hope of convincing our patrons that cow records are valuable 


that we began a systematic testing of a number of herds in August, 1897. 


In preparation for these tests we had boxes made for carrying four- 
ounce sample bottles of milk from the farms to our creamery. Small 
books in which might be recorded the weight of each cow's milk oncea 
week, and accurate weighing scaies were also provided. We offered this 
outfit to cur patrons and agreed to test all samples they would send us if 
these were taken for one Gav atregular intervals of one. two or four 


weeks during the year. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Wy, 


Some patrons inquired how much we would pay them for the extra 
work of weighing each cow’s miik once a week ,and this suggestion 
proved to ve the only way in which we couid get the work started, so 
we finally agreed to pay $1.00 per cow to such patrons as would weigh 
and sample the miik of each cow in their herds at least once a month 
for one year. Even this inducement did not make much impression on 
the patrons, and we were able to test six herds oniy the first year, begin- 
ing August Ist, 1897. These tests included the weighing, samplirg and 
testing of the milk of forty cows once every week through one complete 
period of lactation; ceieven more cows were tested for a part of the year. 
Since that time the testing ef patrons’ herds has continued. During the 
year, beginning April 1, 1899, sixty-two cows of nine farms were tested 
through one complete period of lactation and fifty-four cows for only part 
of the year. The following year fifty cows on six farms were tested, and 
up to the present time 217 cows on thirteen of our patrons’ farms have 
been tested. These tests represented 135 ‘complete and 98 partial per- 
iods of lactation. The cows in three herds were tested for three years 
consecutively, and four other herds were tested for twe years. 

During the first year of testing, the milk of each cow was weighed 
and tested once each week, but it was impossible to ge this done so often 
after the first year. Some patrons were willing to weigh and sample the 
milk of each cow once intwo weeks and others could only be induced 
to do this “extra work” once a mnpnth. 

The results obtained by this three years of testing have shown that 
farmers may gain a great deal of useful information by such work, and 
that it is one of the most profitable fields for careful observation in the 
whole domain of agriculture. 

A description of our methods of making the tests and some of the re- 


sults obtained may be of interest to other creamery patrons . 
METHOD OF MAKING THE FARM TEST. 


The milk of each cow was weighed and sampled at the morning and 


light milking one day in each week, every two weeks or once a month, as 


58 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.  - 


the patron desired. The testing day was selected by the patron. 

Each dairy was supplied with a pair of scales for weighing the milk, 
"a box of bottles for milk samples,a small 1l-once tin sampling dipper and 
a record book. Each cow was given a number which was also placed on 
the label of a 2-ounce sample bottle, the cow being given a number which 
was only known by this number throughout the test. About 4% gram of 
potassium bichromate was added to each sample bottie to keep the milk 
sweet until tested. The bcx of saraples and the record books were sent 
to the University creamery, wuoere tne saniples were tested; the.tests 
were recorded in the patron’s book as well as in the permanent record at 
the creamery, after whicik the book and box of sample bottles were re- 
turned to the farm. 

The following instructions were plainly written on the first few pages 


of the record book sent with each box of sampling bottles: 


DIRECTIONS. 


Give each cow a permanent name or number. 


Provide a place for using the scales at milking time. 


pis Oe tee 


Select a milk-weighing: pail or bucket. 

4, Record the weight of this empty pail, or provide some sure way 
of deducting its weight from eack iot of milk. 

5. After milking a cow dry, pour all her milk into the weighing pail, 

6. Record the weight of this milk in the proper place in the book. 

7. Pour milk from weighinging pail into milking bucket and imme- 
diately dip a sample from it into a bottle having the number of this 
cow. 

8. The sample from the first milking should only fill the bottle one- 
half full. 

9. At the next milking repeat the weighing and sampling and pour 
the second sample into the same battle that was previously half filled. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 59 


10. Each sample bottle shovid contain a mixture of milk from two 
consecutive milkings of one cow. | 

11. Cork the same botiles to prevent evaporation. 

12. Weigh and sample the milk of each cow once, twice or four times. 
per month. 

13. Note time of each milking. 

14. Record the date each cow caives. 

15. State how many Gays each calf was fed its mother’s milk. 

16. How did you dispose of each calf. 

17. Weekly statement of cow’s feed, including the weight, price and 
kind of grain, if any, with the amount and kind of hay, cornstalks or 
other coarse fodder. 

18. Health of cows. 

19. Note of any change of miikers. 

20. Record dat2 when cow was dry. - 

One farmer, with twelve cows, estimated that fifteen minutes extra 
time was required to weigh, sample and record the milk of his @ows on 
testing days. At another place the records were taken by a boy who was too: 
young to milk, but capable of doing the extra work required at milking 
time on testing day.. At one farm this work was done by the women, 
who strongly objected to it, especially when it was necessary to use a lan- 


tern at the barn in winter. 


ACCURACY OIF THE RECORDS. 


The accuracy of such records as these is necessarily influenced by 
conditions common to nearly allfarms. Milking is usually done with 
more or less haste, especially at the planting, haying or harvesting sea- 
sons. The milkers, as a rule, are rot accustomed to the use of scales. 
and often consider a weight withiii one pound of the true figure to be 
‘near enough.” They do not understand the necessity of promptness in 
sampling milk after it has been poured from one pail to another before 


the cream has begun toseparate. Ji spite of these and other disturbing 


60 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


factors, our results show that tests of dairy cows can be made by the 
farmers themselves with sufficient accuracy to give a very satisfactory 
knowledge of the performance of each cow. 

From these weights and samples taken at the farm, the total annual 
production of a cow is found by muitiplying the average of the daily 
weights of milk and of butter fat taken each month by the number of 
days in the month and adding the products together. The money value 
of the milk of each cow is found by multiplying the monthly weight of 
butter fat by a certain figure which, during the year ending August 1, 
1898, was one-half cent less than the average Elgin market price of 
butter for that month; in 1900 and 1901 it was the average Elgin price. 
(These are the prices which the creamery paid all its patrons for milk.) 
The figures obtained for each month are added together fo find the pro- 


duction for a year, < 
FEED AND CARE OF THE HERDS. 


The cows at each farm were fed and cared for during the entire year 
according to the usual practice of their owners. As far as we could ascer- 
tain, all the cows at one farm were fed in the same way. No attempt was 
made to vary the feed of each cow excepting that where grain feeding 
was practiced, it was usually stopped while a cow was giving little or no 
milk. ‘ 

At farm ‘‘C,” the owner kept a careful record of all grain bought and 
fed to his cows during 1898. His estimate of this feed is given below: 
(The grain feed consists of cornand oats ground together, corn meal 


and bran, of about 15 tons of grain at $12.00 per ton.) 


ESTIMATED FEED COST AND RECEIPTS FROM TWELVE COWS. 
EXPENSES. 


Grain bought during the Vear .. ss. Ss ew cose wse,vieh plete oueteue ne cnn $180.00 


80 acres cornstalks, $2.00 per acre ..... Coen be'e boc bk « jo/y vel ete nnn tina 


ILLINOIS STATE DAJRYMEN’S ASSOCIATION. 61 


STIS a oe ne 50.00 
'Heacres 200d pasturage and 15 acres woodland ......6 .ccccccssnee 65:00 
Mermetaay, OL TCCO. ic elves veins vee ee ave AAAS CR ets Mn Caer Smee enor. $355.00 
RECE!PTS. 
erwem ear ili At CFCAMLETY s\..0. 0s e0 aniedessvecca os $572.00 
ee 9D) O. 75 '< «3S > 6 16a ado vl'ehelec blah NUN alate adele! 6 e:),6 ole 66.09 
Mol, 75G02 990» cd lxnlol bc abe dake dial-e w/v yae.e.0 ce aoed tog $638.00 
60,000 pounds of skim milk, 10c per 100 pounds ........... 60.09 
Beene OE ACCO COST «2... ccs ce ecccece sventeusioe os $343.00 


$698.00 $698.00 


This shows that the estimated cost of feed at Farm ‘“‘C” was nearly 
$30.00 per cow and the averagelreceipts per cow were a little over $58.00 
Assuming that the manure will pay for the care of the cow, the owner of 
this herd received an average profit of $28.00 per cow. | 

Each cow at this farm was fed about the same amount of grain and 
hay during the period of stable-feeding—November 1 to May 1. The 
grain was fed dry just before milking, 10 to 14 lbs. per head being fed per 
day to cows in milk. Hay was fed the last thing at night after milk- 
ing. During daytime the cows were turned into a sheltered yard where 
they were fed cornstalks that hac been stacked near the barn at husk- 
ing time. The cornstalks were well eaten, and it is probable that the 
cows Satisfied their differences in appetite on the cornstilks, if, as stated 
each one was given the same amount of hay and grain. The cows had 
access to well water during theentire year, and were in pasture from May 
to November. When cows were fresh the calf was allowed to have-its 
mother’s milk for about three weeks, when it was sold for veal. 

No exact Teeding record could be obtained, except at this farm; at the 


other farms corn, bran or shorts, ground oats, pasture grass and a very 


62 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


little hay were fed in uncertain amounts, and apparently with no definite 
plan. At one farm no money was spent for feed during the year, but 
the corn and oats were raised at Lome supplied all the grain the cows 
received, except that some oats were exchanged for bran to give the cows 
a variety of feed. 

Although there was quite’a contrast in the feeding and management 
at the different farms, the method of weighing and testing the milk of 
each cow was the same in each case. 

These tests are of course of inore value to the owners of the herds 
tested than to anyone else, but some illustrations of general interest 
may be drawn from them. 

The cows on one farm were tested for three years. The average re- 
ceipts per cow in 1898, from the creamery, were $36.30; in 1900, $39.20; 
and in 1901, $38.92. In 1898, seven of the twelve cows produced less than 
the average of the herd; in 1900 seven of the eleven were below the aver- 
age, and in 1901, there were six cows under the average production of the 
herd. The figures do not show much indication that the owner has prof- 
ited by the tests. The cows that did not produce enough milk to pay a 
profit on their feed were kept in the herd for three years, and five 


other cows produced less than $30.00 worth of butter in a year. 


The annual production of the mature cows during the three years 
shows that the poor cows did not improve from year to year, but con- 
tinued to give less milk than required to pay for the feed consumed. 
The one good cow was equally persistent in doing well. The creamery 
value of her milk for three years was $200.00. This is $110.00 more than 
the cost of her feed when we take $30.00 per year as the value of a cow’s 
feed. The butter produced by the cther five cows tested for three years 
amounted to only $114.00 more than the cost of their feed during the same 
time. The milk of one cow, therefore, paid the owner within four dollars 
as much profit in three years, as the milk of five cows in the same herd 


for the same length of time. 


In another herd, the excess of butter over cost of feed of two cows 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 63 


was worth $60.00, while that of five other cows was worth only $58.00. 

Thus the owner received at the creamery $2.00 less for the milk of 
five cows than he did for that of two cows in the same herd. 

The entire herd of twelve cows owned by one farmer only paid a 
profit of $75.00 in a year, and three of the twelve cows paid $50.00 of this 
amount, leaving $25.00 as the combined profit of the other nine cows in 
the herd. 

Another herd of twelve cows paid a profit of $228.00 in a year, but 
in this herd there was one cow that earned only $8.00 profit, and another 
that earned $31.00 profit, a difference of about 400 per cent in the annual 
butter value of these two cows te their owner. | 

Many more startling illustrations might be given from the records 
of the different herds, but a suminary statement of the best and the poor- 
est cows is sufficient to show the vaiue of this kind of work to the far- 
mer. 


Table showing variations during one year in the butter value of the 
cows in each herd: 


CREAMERY PAID CREAMERY VALUE OF 
Patron ; ig Total Average Best Poorest Average 
. in herd. Cash. per cow. Cow. Cow. Cow. 

A—1898 ......... 12 $421 $35.11 $53.35 $28.72 $36.30 
Ss a 11 405 36.82 82.23 20.18 39.20 
A—1TGOL ois ieee 11 424 38.56 64.93 23.51 38.92 
a). 5) oy Fo eid 58.21 44.83 50.00 
fe cca e's 12 572 7.70 60.72 37.96 48.83 
(} i 6 228 38.00 55.49 39.60 44.12 
(pS: 6 Le ey 51.28 28.40 44.42 
Te 5 227 45.40 67.47 44.40 58.40 
1900. 3... es 5 68.16 43.47 61.20 
>) |] re 4 70.72 59.47 62.11 
F—-1898 ......... 9 60.29 34.00 kre 
F—1900 ......... 7 “os eee 58.70 31.90 44.00 
G—1900 ......... 14 563 40.00 72.21 39.32 56.57 
H—1900 ......... 8 358 44,75 66.08 17.23 50.00 
H—1901 se 8 332 41.50 62.71 46.65 56.00 
I—1901 ......... 24 Se eae 67.85 14.56 39.00 
JI—1901......... 7 270 38.60 51.14 37.58 46.00 
K—1900 ......... 8 293 37.00 54.61 22.35 39.00 
&---1901 ........ one 8 248 31.00 46.81 36.69 42.00 


64 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


(1.) Figures are not obtained because patrons did not bring milk 
to the creamery during the en‘ire year; samples of each cow’s milk 
were, however, tested. ? 

If, as stated, each farmer fed all his cows in the same way, and the 
time and labor of milking and feecing the cows was approximately the 
same for both good and poor cows, it follcows that it did not cost any 
more to feed the best than the poorest cows in the herd. The informa- 
tion furnished by such tests as these may be very valuable to the owner 
of the cows, and it should be of vital importance to the cow as her life 
ought to depend upon the recc\d she makes. Previous to making the 
tests, the owners of these cows had very little, if any, accurate idea of the 
relative value of their cows, but the records show that the information 
gained is worth many times the cost of a milk weighing scale, a Babcock 
milk test and the time necessary to use them. | 

(Then shows pictures of different cows.) 

By the president:—Before leaving, I would like to ask the citizens. 
of Freeport to help fill these seats. We shall have excellent programs 


both day time and evening tomorrow. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 65 


Wednesday Morning, January 8th, 1902 


President in the chair. 


Convention called to order 10 o’clock a. m. 


POULTRY CULTURE AS AN ADJUNCT TO 
DAIRYING. 


BY B. F. WYMAN, SYCAMORE, ILLINOIS. 


Mr. President, Ladies and gentlemen: 
If I have anything in my paper that anyone takes exceptions to, you 
may interrupt me at any time, and I will make any explanation needed. 
Dairying as an industry has not and is not proving as profitable a bus- 
“iness as the hard, Peocous burdens it places upon those engaged there- 
in, demand that it should be. One cf the greatest profits derived from the 
industry, is in its retention of'soil fertility. A kind of an invisible profit, 
many people will say, but, nevertheless, one of the greatest advantages 
over other farming, is, that it retnoves so little of the fertility of our 
farms that is so absolutely necessary for the production of good crops. 
For this reason we are loath to give up the business, although the visible 
profits are small. We believe radical changes are pending in our methods 
of dairying, and that the time is not far distant when a better product 
will be demanded of the dairymarn, and a better product will demand 


better prices, and better prices may insure better profit. 


66 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


In the meantime, however, the average dairyman needs an additional 
income to add to the small profits for his dairy. An industry that re- 
quires but little outlay, and one that returns a large and constant per cent 
of profit should be selected, and in tnis connection “Poultry as an adjunct 


to the dairy” seems to fit most adn:‘rably. 


Poultry culture is succeptible of being made a profitable business 
by itself, but it requires as aptitude for the business and considerable 
special training besides, for one to embark in the field of poultry cul- 
fure, to the exclusion of other work. There are, however, several very 
good reasons why it is especially adapted to chink in as a very profitable 
aid to the dairy. First, because it is on a farm where there is always 
plenty of room for a free range. As a dairy farm is also a grain farm 
for the production of food for the cow, there is always more or less waste 
of grain that poultry would gather and convert into one of the most nec- 
essary’and luxurious products, without expense. Innumerable insects 
are also converted by poultry into the same valuable product. Skim 
milk, a product of the dairy, when fed to poultry has been made to pro- 
duce more than 40'per cent more pron than grainfedalone. Many dairies 
require more milkers than afc necessary to do the other work, and the 
utilizing of such labor can be made a valuable factor of profit, by its be- 
ing systematically used in caring for poultry. ‘The cost to the dairy far- 
mer of installing a poultry plant would be little, because of the many 
barns, sheds, cribs, stacks, etc., upon so many dairy farms. They make 
ldeal places for biddy to deposit her egg, and I believe tend to a large 


production. 


The natural instinct of the domestic fowl to hide her nest is notjyet 
entirely eradicated, and Iam notsure but that it should be observed as an 
important factor in egg production, and in but few places would the op- 
portunity be so favorable as upon the dairy farm. When such excep- 
tional conditions exist, and the systematic care is given the hen, that 
should be given the cow, the dairy farmer may reasonably expect a much 


larger per cent of profit from “iis fowls than from his cows. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 67 

The average dairyman and farmer prefers to keep a large number 

of cows and cultivate large areas of ground, so that when his products 
are sold, he will get large sums of iaoney forthem. It matters but little 
to him whether there is much profit above the cost of production, so 
Jong as he has the pleasure and satisfaction of handling the large sums of 
money. He is not, in most instasices, keeping an account of the cost 
of production, but assumes, because he has received considerable sums 
of money, that there must be a good profit, but when his expenses are 
all paid, cannot understand where his profits are. There should be more 
pleasure in making two dollars, and keeping one of them as profit, than 


in making two hundred without any profit. 


And right in this connection is where the “Chicken business’? comes 
in. It is not an industry in which ene can get large sums of money at 
any one time. But like the pennies that are indispensable factors in 
making up the dollars that constitutes the wealth of the millionaires, 
so the daily sums received for poultry and its production, exceed in value 


every other agricultural production of the nation. 


Poultry culture has had so little thought bestowed upon it as a com- 
mercial industry, that but compartively few people are aware of the mag- 
nitude and the wonderful possibilities of its development as a branch 
of farm production. If every farriner would keep a strict account with 
every crop produced, and every kind of stock and poultry raised, they 
would be astonished at the result, and many would find that after due 
credit had been given their poultry for all the eggs, feathers and increase 
produced, at market rates, it wouli save them a larger profit than some 
of their most important crops. It is a branch of farm industry that, un- 
til recently has always occupieda position far in the rear of all other 
farm industries, but it is at the present time fast forcing itself upon the 
notice of the farmers of the country, as a branch of their business that 
demands better treatment at their hands. The very fact of its having 
survived the long years of oppression to which it has; been subjected, is 


a strong exemplification of the law of the survival of the fittest, and 


68 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


should be the strongest possible evidence that the farmer needs to in- 
duce him to give it a fair trial under favorable conditions, and not compel 
his poultry at all times to‘ scratch” for a living, Piewaruise 
the ideal place for poultry, and the cnly place where it can be made to 
reach its greatest development and perfection, and when the farmer ap- 
plies the same business prudencein the management of-his poultry that 
he should exercise in all his business affairs,. then he will be able ta 
fully appreciate its value. 

The culinary value and importance of eggs could only be fully ap- 
preciated by being deprived of them in all their different methods of cook- 
ery, and their entire absence in pies, cakes, custards, puddings, confec- 
tionery, etc., and in all the innumerable ways in which they are used’ by 
nearly every family in the land. That they are a delicious wholesome 
and valuable adjunct to every tabie, all will admit. Then the toothsome 
roast duck and goose always create a wonderful sense of satisfaction and 
comfort in ones gastronomicregion about holiday time, and should be 
much more liberally used at all other times of the year than they now 
are. Turkeys and chickens are always in order, most always cheap, are 
delicious and appetizing, and always @ standby for the preacher’s period- 
ical visit, and almost as indispensable to the health, comfort and happi- 


ness of the family. 


For many years, it has been said that corn was king, but poultry has 
been a close competitor, some years heading the list, and is certainly en- 


titled to be be considered the ‘“‘queen of farm products.” 


The consumption of eggs ani poultry in the state of New York, ex- 
elusive of her transient population, is said to amount to nine dollars per 
capita. Applying that as a basis for the 75 millions of our population 
at the present time, we have an aggregate of 675 millions, as the total con- 
sumption for one year. Taking the census figures of 1880 and 1890, and it 
is an easy matter figuring on a moderate estimate of production, to make 
nearly as large a showing. 


The Statistican of the U.S. Dept. of Agriculture, in his official report 


ILLINOIS STATE LAIRYMEN’S ASSOCIATION. 69 


for 1900, gives the following figures asthe production and cash value of 


some of the leading farm crops: 


Production 

Bushels. Value. 
RP OUT, 2 os Sate 0a 2,105,102,516 $751,220,034 
WCAG oreaie ox 522,229,505 323,515,177 
Cais i. 2 et 809,125,989 208,669,233 
Tons. 
MS eee f afalers - 50,110,908 445 538,870 
Cotton 2 222 334,847,868 


Poultry at 600 million exceed all other products except corn, by more 
than 150 million dollars. It exceeds the dairy, beef, pork and sheep 
products. The corn crop has exceeded it in value 10 times in the last six- 


teen years. 


Until recent years, we have annually imported millions of dozens of 
eggs from other countries, but the growth of the industry has been so 
great that in the year 1900, ourimports were only 135,038 dozens, while 
our exports for same year were 5,920,725 dozens valued at $984,081.00. 


The vaiue of the imports were only $8,741.00. 


As before remarked, it isthe small items in the poultry business 
that makes such an enormous aggregate in the whole, and insured the 
large profits of thé business. If each one of the 75 million inhabitants of 
the United States had eaten one egg for breakfast this morning, at the 
wholesale price of 24 cents per dozen, it would amount to $1,500,000.00. 
The average wholesale prices for eggs in New York, Cincinnati, St. Louis 
and Chicago for the year 1900 was almost exactly 15 cents perdozen. If 
every person in the Unit2d States should eat one egg per day for one 
year at that price, their value would be $342,000,000.00. The city of St. 
Louis consumes on an average 432,036 per day every day in the year, or 
nearly one per day for each inhabitant. If the city of St. Louis consumes 
that number, it is only fair to assume that all other cities) will consume 


as many per capita. If the cities consume nearly one egg per day per 


« 
70 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


capita, the country will do much better than that, for on nearly all farms 
they are used in the greatest profusion, and must largely exceed the city 


consumption. 


Galen Wilson, in “Farm and Fireside” requested an old crippled sol- 
dier, engaged in poultry raising, to give his views, and received the fol- 
lowing: “Eggs are alwayscash; they are ready for market the minute 
laid, and the sooner they are sent to market the better. They require no 
cultivation, pruning or harvesting, but are at once in salable condition. 
With plenty of eggs on the farm there is a host of good things in the 
kitchen and money intie family purse. Gathering up eggs is like picking 
up dimes and dollars. Great is the hen that produces them. When 
everything else is dull in winter the egg basket has wonderfully helped 
out many a poor farmer. The crops may be poor, the provisions iow, the 
family cow dry, with a long wait for the next growing season, but the 
hen comes up smiling, ana isready to get a pound of tea or a sack of 
flour. If treated well, she willresrond as readily when the snow is on 
the ground as when the fields are green. She is a friend to the rich and 
poor alike.” 

As stated above, the farmisthe place of all others where poultry cul- 
ture can be made the most profitatle. It is the place of all others where 
it can obtain its greatest development at the least care and expense. In 
no other places are the facilities for improvement in fowls so great. In 
the development of speed in the horse; in the development oz the produc- 
tive powers of the cow, and in the fattening of beeves and swine, won- 
derful results have been achieved. Breeding for speed, for farm, for 
color, for fat, butter, milk nnd cheese in farm stock has been reduced to a 
science, and the results of the work of poultry fanciers is as susceptible 
of improvement in breeding for form, for type in fether and marking as 
any kind of farm stock, when the same rules are applied in their man- 
agement. The results of the work ef the poultry fancier in the improve- 
ment of poultry in recent years has been marvelous. The work has been 


accomplished at the expense of great care and patience and accompanied 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 7% 


with many failures. The increascd interest in poultry raising during the 
past few years has resulted ina perfection of breeds that has put the 


American poultry breeder at the head of all the nations. 


Only a few years ago there were no pure bred fowls worth mention- 
ing, whiie at this time there are men i: nearly all the states whe are widely 
known because of their skill and success in breeding poultry. Thefanciers 
work, when thoroughly learned, with the present large demand for pure 
bred pouliry, must of all necessity prove much more remunerative tham 
the production of poultry and eggs for market. From competent author- 
ity we learn that two or three hundred dollars are sometimes realized as. 
the result of a single setting of eggs of some of the highly prized breeds. 
Such prices are, of course, exceptional, and should not be considered by 
any one contemplating cngaging in the business. The cost of keeping 
fowls, in proportion to their income, as compared with other stock, is 
small. We should take into consideration the fact that for a large por- 
tion of the year they notcnly obtain their living, but do an immense 


amount of good in the destruction of noxious insects. 


Mr. J. R. Brahazon of Wisconsin, a successful breeder of many years 
experience, gives the cost at 95c a vear tu keep a hen in a good thrifty 
conditicn, and the same authority fAgures a profit of $1.21, cr more than 


100 percent. 


While it is not our purpose in this paper to figure the profits of the 
business, yet the showing of what some have done and what others may 
accomplish, cannot be out of place, and if a profit of over 100 per cent 
_ can be made by one person in the vroduction of eggs and poultry, itisa 
practical demonstration of the fact that others can do equally as well, al- 
though it must not be assumed that every kind of fowl will make sucha 


showing. 


The best pure breeds or their crosses should be selected, and every 
person must determine for themscives by the circumstances surrounding 


them which of the breeds are besi adapted ‘to their wants. While it 


_ 


72 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


would not be advisable for every one to attempt to raise fancy or pure 
bred pouitry for breeding purposes, there can be no mistake made by 
any one in their efforts to improve their stock by the introduction of 
pure blood. 

Poultry raising is an occupation that is: not confined to men and boys, 
but is a light, agreeable ana profitable occupation for women and girls 
as well, and until recent years, the care and management of poultry was 
almost entirely given over:to them. Very many women love the work, 
and when the surroundings are favorable, they frequently become en- 
thusiastic in it, and the results accomplished by them furnish a prolific 
source for “pin money” for themselves, and aid very materially to the 


living of the family and income of the farm. 


The question of marketing poultry and its products is an important 
one ,and should not be lost sight of in determining the profits of the busi- 
ness, for the attractiveness of all produce and add much to their value 
and insure ready sales at an advanced price, as evidenced by this extract 
from the “Wisconsin Farmer:” 7 

“My seventeen-year old daughter has an eye to business, and, noting 
the very tidy and attractive style in which many articles of merchan- 
dise are put up now-a-days, she concluded the scheme was applicable to 
many farm products as! well, and when fitting a lot of poultry for 
market, she guve itatrial. Shemarketed 40 dressed chickens the last 
week in December, selling’ them through a Chicago commission house. 
The November lot was diy-picked. drawn and the skin of the neck tied 
with a common string. They were packed in tke ordinary way in a bar- 
rel, and shipped. The net returns were 814 cents per pound. The De- - 
cember lot was from the same flock and no better and no fatter. They 
were dressed precisely the same, but the neck and the skin was carefully 
trimmed with shears, and tied with a cheap, narrow blue ribbon in a 
double bow knot. The feet were thoroughly cleaned, and each fowl 
placed in a sitting position, and when cold the same kind of ribbon was 


tide around the body, over the feet. with a bow knot on the back. She 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 73 
obtained a store box of sufficient size anid plained off ali lettering. A 
row of unbroken rye straw, the length of the heighth of the inside of the 
box was placed on andj around the ends and sides of the box about one 
and one-half inches thick, witha layer of straw on the bottom. This’ 
was covered with fowls placed closely together with their backs up. A 
course of straight rye straw was put over these, followed by more birds, 
and so on until the box wasfull. The box was then shipped to the same 
firm and the net return was 13 cents per pound, while the market quota- 
tions were a quarter of a cent per pound less than in November. A letter 
accompanying the remittance said it was the most attractive lot of 
dressed poultry ever seen in that market, and that 100 boxes like it could 
have been sold in one hour.” 

There are many rocks upon which the hopes of the poultry raiser 
sometimes get wrecked. 

In-breeding is one of the most prolific sources of danger, and is far 
too prevalent in the country at the present time, and to insure strong, 
healthy fowls anda plentifulsupply of eggs, should be studiously avoided. 

Keeping a large number of fowls together has proven another fruit- 
ful source of danger, and has resulted disastrously to many who have 
made the attempt. To pire success in raising poultry on a large scale, 
separate runs should be provided and there is practically no limit to the 


number which can be kept except jack of space. 


Another error frequently made is that of keeping fowls until they are 
past their usefulness. They should be disposed at two years or three at 


the most. If kept longer they will not sell for “spring chickens.” 


In raising poultry for market, chickens should always be sold as 
proilers when hatched carly and are large enough to realize the high 
prices nearly always prévalent in ihe early part of the season. The net 
returns are usually much larger,and it saves! the cost of extra growth, 
anc the danger of loss by death is avoided. 

Finally, to insure success, provide your fowls with zood warm houses, 


with plenty of sunshine. Give them pure water and a generous supply of 


74 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


food of a suitable kind, and in every way exercise such care as wiilinsure 
the greatest comfort to your fowls and in return the law of reciprocity 
will be fully carried out, and they cannot help a liberal response in the 
“way of eggs and chickens to the generous treatment accorded them. 
Unlike nearly every other farm product that is cultivated only in certain 
sections, poultry is susceptible of culture throughout theland. All classes 
of people participate in its benefacticns. The growth of the demand for 
poultry and its products insures liberal markets. It is one of the most in- 
viting fields of all farm culture, and to the dairyman who inteliigently 
incorporates it as a branch os his business, it offers the grandest and 
most fruitful possibilities. 

The wide-awake hustling peop'e of Kansas, through their State Board 


of Agriculture, express the following opinion of the hen, entitled: ' 


THE KANSAS HEN. 


We have read of Maud,on a summer day, 

Who raked barefooted, the new-mown hay; 
We have read of the maid in the early morn, 
Who milked the cow with the crumpled horn. 
And we've read the lays that the poets sing 
Of the rustling corn and the flowers of spring, 
But of all the lays of tongue or pen 

There’s naught like the lay of the Kansas Hen. 
Long, long before Maud rakes her hay 

The Kansas hen has begun to lay. 

And ere the milkmaid stirs a peg, 

The hen is up and has dropped her egg: 

The corn must rustle and the flowers spring 

If they hold their own with the barn yard ring. 
If Maud is) needing a hat and gown 

She doesn’t hustle her hay to town, 


But goes to the store and cbtains her suit 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 75 


With a basketful of her fresh hen fruit. 

If the milkmaid’s beau makes a Sunday call 
She doesn’t feed him on milk at all, 

But works up eggs in a custard pie, 

And stuffs him full ofa chicken fry. 

And when the oid man wants a horn, 
Does he take the druggist a load of corn? 
Not much!, He simply robs a nest, 

And to town he goes—you know the rest: 
He hangs around with the cliques and rings, 
And talks of politics and things, 

While his poor wife stays at home and scowls, 
But is saved from want by these selfsame fowls; 
For, while her husband lingers there, 

She watches the cackling hen with care, 

And gathers eggs, andthe eggs she’ll hide 
Till she saves enough the stem to tide. 
Then hail! All hail! the Kansas hen, 

The greatest blessing of all to men; 

Throw up your hats and emit a howl 

For the persevering barn vard fowl! 

Corn may be King, but its plainly seen, 
The Kansas hen,isthe Kansas Queen. 


DISCUSSION. 


Mr. Johnson: Did you ever take a number of fowls and chickens ana 
feed them, keeping track of the cost to you, and know what the profit to 
you was on the chickens? My experience has been if you keep a certain ' 
number, and beyond that there is. no profit unless you are so situated 
that you can steal feed from the neighbors. 

A. Unfortunately farmers are so far off the chickens get away and 
stay there. I started the attempt of keeping large numbers together, but 


it was disastrious. 


=6 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Q. My point is, that it does not pay to keep a large number of fowls 
together and feed them. The best way is to have a certain number? 

A; Yes: sit: 

A Member: I want tosay for Mr. Johnson’s information that four 
years ago I lived in Chicago and I had 85 brown Leghorn hens. 1 kept 
them in the yard and never let them out. I charged them with every- 
thing that went into the yard!except the care. I cannot give you the 
figures of the production. I fed about five pecks of wheat ina year. I 
have kept poultry for 20 years, fancy poultry, and it is possible, without 
going to any particular trouble, to make money and make it easy off 
chickens. The kind of fcod which will produce the most milk will pro- 
duce the most eggs. They are largely albumen and the food for use for 
your cattle is the kind that makes your hens lay best—-oats, corn, wheat 
and bran, and skim milk takes the place of a whole lot of other things. I 

'met a man inj Springfield the other day and he was telling me his ex- 
periences. He keeps a dairy farm and gives his chickens skim milk, all 
they will take. He goes to market twice a week and gets two dollars for 
every one of the hens, and he’s got 300 on his farm, and he takes care of 
them all and feeds them. Thatic a clear profit of $1.00 each on the 300 
with their productions. 


Mr. Wyman: Ihave herea piece I would like you to hear. 
AN AVERAGE OF 247 EGGS PER HEN. 


“The average of 235 eggs per hen was made in our money-in-poultry 
contest by L. E. Dimock of Tolland County, Conn., with 100 hens of five 
breeds. There were 20 of each breed and an average egg record as fal- 
lows: Rose Comb White Leghorns, 247; Single Comb Brown Leghorns, 
241; Single Comb White Leghorns, 240; Buff Wyandcttes, 226; Barred 
Plymouth Rocks, 221. Mr. Dimock obtained the highest record of the 500 
contestants. 

It is also the best average from a large flock we have ever seen pub- 


lished. The 100 hens entered were latched in March, 1899, and marketed 


ILLINOIS STATE DAJRYMEN’S ASSOCIATION. 77 
in October, 1899, being replaced at this! time by 100 pullets hatched in 
March 1900. Thus the system for constant flow of eggs 365 days in the 
year is by hatching the stock in March an marketing them in the fall of 
the following year, replacing them by the early hatched pullets. In this 
he gets a constant flow of eggs duzirg the molting period when eggs 
bring a high price. | 

In feeding for egg production he gives early in the morning a warm 
mash made of equal parts corn, oats and wheat ground together. 'Tosuf- 
ficient quantity of this is added 5 oz. Pratt’s hen food for 100 hens. The 
mash is mixed with hot water and as dry as possible. Don’t overfeed. 
At 10 a. m. scatter a little cracked corn in the litter to keep the hens 
scratching. The noon feed (12 m.) is oats soaked in hot water. At 3 
p. m. scatter cracked corn in the leaves. At 5 p. m. in winter and 7 
o’clock in summer give some oats and cracked corn. Steamed cut clover 
rowen is fed each day and boiled potatoes once in three days. Shells 
are kept constantly before them. A little meat, and but a little, is fed 
three times a week. Fresh water is given twice a day and is warmed in 
winter. 

Each compartment of the hen house is 10x12 feet, with two for each 
flock of 20 hens. One isiused for scratching. A window in front of each 
compartment at the bottom set at an angle of 45 degrees gives the hens 
a warm place in the sun. A three-foot walk in the back runs the 
length of the house. Eges are gathered by opening trap doors. The 
roosts are three feet from the ground with drop boards underneath for 
catching the manure, which is cleaned off every morning. Thereisa 
yard 50x20 feet in front of each pen, set with fruit trees for shade, which 
is so much needed in Summer. Clean sand covers the ground, which 


makes it.dry at all times. 


The houses are built high, of cottage style, which Mr. Dimock con- 
siders much more healthly for fowls than low roofed houses. There are 
ventilators in each gable. The houses are double boarded with paper be- 


tween. There are board piatforms over the roosts from which cloth cur- 


78 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


tains are dropped down in extremely cold weather to protect the Leg- 
horn hens from freezing their combs. No males are allowed with the lay- 
ing hens. Another flock is kept to raise the stock from and to do the 
hatching and rearing as the chicks are raised in the natural way. Mr. 
Dimock submits the following financial statement: Cost of feed etc., 
$94.34; labor (one hour per day) 54.75; 100 pullets $85.01; total $234.11; 
sold eggs $421.30; 100 hens $54.00; iv pounds manure $10.00; total $485.- 
30, which gives a profit of $251.19, or an average of $2.51 per hen. Be- 
low is given the monthly egg record of each pen to show how uniformly 


the laying has been. 


Barred §; ‘@: R. C. S. C. 
Buff Plymouth White White Brown 
Wyandotts. Rocks. Leghorns. Leghorns, Leg’s. 


PASE ise eens heh eT har aah eI 478 445 468 470 429 
1.1 ty PA Ry ag OS Ca MA ga Apes yA nub 423 427 468 rt 449 
TUMSi chee opin Cet ae URS ee 422 372 442 444 383 
Wulivicete occ is eh toe ee eee 349 354 - 438 404 402 
ANGERIBST = ooo oh bs are oh sre, boc aeons 343 373 394 383 385 
Septem ber t.2:. 2.1 ewsetaaeees 262 ool 301 421 3844 
GCtobert... «. cesar ae at toes 375 355 392 426 380 
NOVENIDEI suse ee a 374 Sor 364 384 395 
Pecewipe 3. ores eS Fear 478 345 - 392 360 414 
SOUS | ioctl; ar Dee 301 350 377 341 386 
PePLAry 4h hisses oe ce 292 326 3206 320 347 
TV KE CC] i ea ane MEN Lage st. JA 342 413 393 522 507 
Mebal: sie eI eee ‘4529 4498 4805 4932 4821 
ATOMS. soe, ee Ree 226 201 240 247 241 


I have also a little demonstration in regard to the amount of poul- 
try produced in the United States. This is the result) of a test that the 
“Orange Judd Farmer” had with 50C poultry raisers in the United 
States: 


“THE HEN AS MONEY MAKER.” 


The earning capacity of the American hen has never been carefully : 


determined. Like all other lines of business, farming and stock hus- 


4 


ILLINOIS STATE DALRYMEN’S ASSOCIATION. 79 


bandry, the results are dependant largely upon individuality of the ani- 
mal and of the attention given by the owner. Long experience of farm- 
ers and poultry keepers hasshown that a flock of hens may be kept so 
as to give a return ranging from a considerable net loss on food consum- 
ed and labor, to a profit of as much as $5.00 per fowl. Yet under good 
average conditions, with fair fowls, suitable food and a reasonable amount 
of intelligent care, it ought not to be difficult to arrive at a basis which 
will show what a flock of hens are capable of earning. 

There were entered in our money-in-poultry contest, which closed 
April 1, 1901, over 500 contestants whe sentintheirreports. These came 
from every state and territory in the union. The flocks varied in size 
from 10 to 500 fowls. All manner and sizes of houses and yards were 
used and every condition presented which is likely to be found on this 
continent so that an average takec from the figures given will necessar- 
liy show what the American hencan and is doing, under average condi- 
tions, In computing these results we used the records of 365 poultry 
keepers who supplied all the figures called for in the record, the others 
being incomplete in some one or more details. 

The contest yearwas started witk 24,345 fowlsi and closed with 27,268, 
there being a gain during the year cf 2,923. As these represent almost 
entirely pullets hatched during the cpring, they effect the income only part 
of the time—that is, after they ieached maturity and began to lay, 
which we have assumed at eight months of age. Therefore we have 
added one-third of this increase to the original number and figured that 
_ 25,840 fowls were the number kept during the year. There was invested 
in these fowls, in the poultry houses, yards, fixtures, etc., the sum of 
$43,987.52, or an average investment of $1.81 per hen. Figuring that each 


hen is worth about 50 cents, there would be requred an investment of 
about $1.30 in the way of buildings, iand, etc., to keep her. During the 
year there was expended for food and supplies, which included grit, 
green done, condition powers, medicines and the like, $23,712.34 or 94c per 
hen. This is very close to the usual estimate of $1 per year as the 


cost of keep of a hen. , ‘ 


So ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


An accurate count was kept by each contestant of the amount of 
time expended in the care of poultry and a fair valuation was placed up- 
on this, which amounted to 34c per hen each year, or $23.96 per flock, 
there being an average of 69 fowls in each flock. During the year these 
hens laid an average of 82 eggs eacli. The best record was 247 eggs from 
a flock of 20 Rose Comb White Leghorns by a Connecticut poultry keeper, 
as published before. The smallest egg record was from another Con- 
necticut poultryman who obtained 485 eggs from 49 fowls, or about 10 
eggs per hen per year. While this everage record may seem small, it 
must be born in mind the number of fowls given also includes the roos- 


ters which would make aslight difference in the average yield. 


The eggs sold for $1.15 per hen, showing a fair profit on eggs alone 
over cost of feed. A considerable portion of the income was derived 
from the sale of poultry, either young stock or the original fowls, which 
were turned and replaced by young stock raised uring the year. This 
amounted to $17,118.81 or 68c per hen. Making no estimate for stock 
raised, but charging the entire food cost to eggs, makes eggs cost $1.15 
each for food consumed, but as nearly 1-3 of the food used was consum- 
ed by young stock, the net food cost per egg was about %c each. This 
must of course vary largely with locality, as food costs more than double . 
in some sections what it does in others. It can safely be assumed, how- 
ever, that the food cost of eggs is in the neighborhood of % their mar- 


ket value. 


The total receipts per fowl amounted to $1.95 each, leaving a profit 
of $1.01 over the cost of feed and 67 cents net over cost of food and 
labor. This gives a net income of $46.23 per flock anda gross income of 
$135.40. The gross income is actually much nearer the profit derived 
from the fowls in the contest than the net figures for nearly all the labor 
given was that employed at oddinter:.als, which would otherwise be of 
small value, while a good proportion of the food was that produced on the 
farms and gardens or refuse from the table which would otherwise go, 


to waste. As a basis for future figuring in the poultry industry, a cost. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Si 


of food of $1 per hen and a return over feed of $1 are pretty safe figures 


to tie to. These figures are briefly summarized as follows: 


INCOME AND PRODUCTION OF AN AVERAGE HEN. 


ET ns sais aw ols os Sabet mae oie Ww ea'steld OOD ale dome 82 
Beemrter ra GOIN ANG USCd........cc0cce cccecdecuncce sccvevtcacccs $1.15 
METAS ENV 50, > 5/5. 5 5. d2 a: iis. e bid.o.a avast de bbe wesc coldls. oevs's 68 
A WN es Light as dO stop eta RT ee eased é/dlota-c wae sigan Leas 
Noe 2s een o's co's + ate 00 ce sta Odom ade de sepcapwuwen 94 
a os ose oi oa noe eras SRE TelWele oldie 6 0 <a eeMn eens 34 
IEICE CEG 55. 5 5 o's x'g a one 0s co coped cebncwcic cose ccaceesleleaune’ 1.01 
EMT e005 ows dics aes da dst ee. soeeteme ctl anseduveteuus 67 
Saveerment, cluding hens, build:ngs, etc.......cc.cceccccaccecccs 1.81 


By the president.—The committee on resolutions will meet at the 
Brewster House at 11.30, and all reso!utions wished to be considered at 
this convention must be in their hands by that time. No resolution 
can be laid before the house unless it comes from the committee’s hands. 

The committee to whom you can hand the resolutions are Mr. M. 


Long, Mr. I. Nowlan and Mr. George Caven. 


BALANCED RATIONS FOR MILK AND MEAT PRO- 
DUCTION. 


W. C. DA VIS, FAIRFIELD, ILL. 


Ladies and gentlemen:— 

Two years ago at the Dairy Association, Prof. Henry of Wisconsin 
asked us to teach balanced rations in the public schools. He even out- 
lined lessons for us that he wished would be taught and they were prac- 


tical. A little investigation in Illinois soon convinced us that we were 


82 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


getting ready toteach balanced rations in our public schools, probably 
not just as he outlined them, but in a rational way, and the Teachers’ 
Association of Illinois has been preparing the way for teaching that very 
thing. It provides that besides the regular recitations in Physiology, 
Botany and Zoology, special recitations for the whole school shall be 
given each week in observation work from these and kindred agricul- 
tural and horticultural subjects, in which are taught composition and 
food value of plants for animal and human use, and composition and value 
of animal products for food. This year Prof. Davenport, dean of agricul- 
ture, of the University of Illinois, is furnishing lessons on animal hus- 


bandry, which assures us that the proper matter will be taught. Very 


few county superintendents orteackers now neglect this) work. It has — 


advanced more than any other improvement in the whole public school 
system, and well it should, for does not our future existence on the earth 
depend on our ability to produce our food. Dairy products and high- 
class lean meat (steak) are the chcicest food of the highest types of civ- 
ilization. The dairymen of Illinois should be very much interested in 
the management of her public schools, from teacher to State Superinten- 
dent. As much depends on the sympathy that those in charge have for 
agriculture and the dairymen’s interests. | 


I shall call your attention now tc some of the matter now being 


taught in our public schools as relates to balanced rations for milk and ~ 


meat production. The chart here was prepared by one of our school 
teachers. It is not perfect in all details, but will help us to understand 
the use of physiology to the dairymen. 

At the top of the chart we have the outward form of the $2,700.00 
Jersey cow of the T. S. Cooper sale last May. Opposite is! the same out- 
line showing the circulation of the biood through the entire system. 
The upper lines from the heart represent the arteries carring the blood 
out; the lower ones, the veins returning it again to the heart. You no- 
tice that these arteries are small io the head, limbs, loins, ete., but 


much enlarged to the udder to carry supplies for the numerous glands 
in the udder that change it into milk. 


ae 
y", 
intestines 


84 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 

The animal lower down to the jeft represents the first prize beef cow 
of 1901, Imp Sicely, sold for $500.00. Observe the difference in this and 
the dairy cow above, especially the backs—not so much in width of hips, 
but in the back from hip toshoulders. Then the other figures showing ™ 
blood circulation. Centuries of feeding and selections have produced 
arteries enlarged mostly to the back , 

The lower righthand figure skow the circulation of the scrub cow. 
That has been under fed for generations. Her arteries are only sufficent 
to carry blood to the members of her body to build up a structure to 
carry her around on summer pasture, feed her calf three months and 
store enough fat to help makethe fuel her winter’s feed: will supply. 
She neither makes much meat or miik, surely not much surplus for her 
owner. She has not been bred or ied to produce a surplus above main- 
tenance, and no dairyman can afford to try to develop her. <A balanc- 
ed ration for her would 1.12. But as meat and milk products mean a sur- 
plus stored up for man above the iequirements of the animal, we will 
turn to the left hand lower figure iiat shows the different cuts of beef, 


number of pounds and price at wholesale in Chicago. 


It is always easiest to build where there is the least resistance and 
wear of parts. So here in the beef animal the highest priced cuts (20c) 
are on the upper parts where little used; the lower priced cuts on limbs, 
lower parts and neck (most used.) The glands we will refer to later. 

We will now turn to to the other chart, that shows the composition 
of feeds. But first let us understand the use made of foods by animals. 
The first use is to supply fuel used or stored for future use; second, to 
repair waste and build new strucutre. The chemist divides them into 
two heads represented here by the words “protein” and ‘‘carbohy- 


drates.” ) 


The protein column represents all of the digestible animal structure 
making material in the plantsnamed. It is about half carbon and has 
the same fuel value as thetrue carbohydrates, starch, etc., but notso much 


as fat, so the chemist has'smadetwo divisions of the carbohydrates as 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 85 
the fat has 2% times the fuel value as the starch etc. We show on this! 
chart a day’s food supply for 1000 pound animal from pasture grass, tim- 
othy hay, clover pasture, clover hay, soy bean, hay, silage, etc.,also 
amount of grain required to make a full day’s balanced ration with corn 
and, say, bean silage. 


COMPOSITION AND FEEDING VALUE OF CORN CROPS. 


Amt. in Dry Carbo- 
Kinds Pounds Subst. Protein hydrates Fat Heat Units 
IO ase cs coc oe ca ee ae ate aca wee “e 35,000 
Ratio 1:48 
Beecher ass 1. ee tes 60 20 1.68 7.38 .06 30,554 
Ratio 1:18 
NORE DAY... ee 20 aly ea Dt 9.78 24 18,545 
Ratio 1:5 
BOMCTMETASE «5. ocd + occa es 80 23:0 2.45 11.28 56 28,947 
CULE a 20 16.9 LSE 6.98 ey 16,999 
Owed DAY. ...... ccc cee 20 tty Se 2.15 8.40 .o4 19,7138 
Pverent Gllake 40.5... 0s 50 12.5 1.53 4.46 79 
SeMEUPCO WHEEL 6.0.4... 00 00s 6 ene og 3.78 Al 
mes edie wes) o's 2a 0 ae 5 rr .63 1.93 as 28,699 
0 61 2.85 10.17 1.16 Ratio 1:05 
0 AE 50 13.20 .66 7.00 ee hs ee 
Corn and cobmeal......... 4 ng =e .26 Z.52 ARG alps nota 
UN oS 4 route 50 1.54 Sb aes 
Cotton seed meal......... 3 eee 1.12 ol 29 30,020 
Cl 61 24 2.54 gS .87 Ratio 1.53 
Ol 1 eee 10 repeat 30 4.63 12 9,665 
ETI ccc acc sn ccc sc celee 25 Se aes 1.60 14.75 .t3 33,491 
20 eo a a 35 22.01 1.90 19.48 .85 43,156 


Notice composition of the 64 pounds of timothy grass that a cow 
would eat in a day. It contains 23.7 pounds dry matter, 1.68 pounds pro- 
tein, 7.38 carbohy@rates, 36 pounds fat, making a balanced ration of about 
1 part protein to 5 of carbohydrates and fat, showing 30,554 heat units. 
Cure the 60 pounds of grass intohay and we have about 20 pounds, alla 
cow would eat on an average for five months, conteining 17 qounds dry 


matter instead of 23 in the grass, .57 pounds protein instead of 1.68; .24 


86 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


of fat instead of .86 making a ratio of structure to fuel of 1 to 18, but 
only 18,545 heat units. Only 3-5 as much grass that weused for summer 
fuel when we had heat and tospare. We all know that the cow loses 
weight right along on 20 pounds of timothy hay per day. But we want to 
learn why she gains on grass when giving milk. 

The composition and structural growth of plants helps us to under- 
stand the reason. Most feeders say grass and silage are most valuable 
because of their succulent or appetizing properties. But we should say 
more. That grass and'other plants grow by the circulation of water 
carrying the mineral matter and nitrogen in compounds from the soil 
through their roots up to the leaves, where carbon enters. Plant mater- 
ial is thus formed in liquids and carried to all parts of the piant, as blood 
is in the body, only plants have no pumping engine, and the circulating 
tubes are aivided into small cells that enlarge and fill up as! the process 
of growth goes on. New cells are formed adjacent and the old ones fili- 
ing up become inactive, dead, ready to be cured as hay. The fluid in the 
undeveloped cells then evaporate and leave some of the minerals. But, 
as the chart shows, they lose about 2-3 of their nitrogen compounds when 
cured as kay. When cured as Silage the most of this is retained, as in 
grass shown on the chart. Grass and green cured feeds are worth more 
because they retain more digestible nutriment. 

The long sunshiny hours of July evaporate more water from fresh 
cut grass, than theshorter hoursof June or October, therefore use plants 
that are ready to be cured in these months for hay, and have a narrower 


ration in the forage. 


According to Prof. Haecker’s bulletin No. 71 (which is simply more 
deduction from the records of the nerd of cows he has been working with 
at the Minnescta Station for some years ,and has been telling us about at 
our conventions) figures out the avcrage protein, carbohydrates and fat 
the cow used in these tests to make a pound of milk anda pound of butter 
fat. 


Taking 3.85 per cent milkasa standard, he recommends .046 protein 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 87 


above maintenance for each pound of milk the cow will give, and that 
by increasing or decreasing the amount of protein .004 pounds for each 
.5 pounds increase or decrease of butier fat in the milk, will meet the re- 
quirements—allowing, 7 pounds protein for maintenance for a 1000 pound 
cow. : 

Briefly stated, the figures require one pound protein for 22 1-5 pounds 
standard milk or each pound of butter produced counting 1-6 over-run 
for the churn. Then we have it1.7 pounds digestible protein for a 1006 
pound cow, giving 22 1-5 pounds of milk per day, testing 3.85 per cent fat, 
or, making 1 pound of butter, 2.7 pounds protein for 2 pounds butter per 
day, etc. 

Taking the next day’s feed on the chart, which is 80 pounds clover 
pasture, we have 2.45 pounds protein, enough for a 650 pound cow to make 
2 pounds of butter per day and hold her flesh, or 1% pounds butter fora 


1000 pound cow. 


The next, clover hay, 20 pounds, 1.31 pounds protein, less .7 for main- 
tenance for 1000 pound cow, leaves only .61 pounds butter per day. 
Twenty pounds soy bean hay, 2.15 pounds protein, 1.45 pounds butter 
per day, as against .61 pounds butter in clover hay and .98 pounds on 6@ 


pounds Timothy pasture above maintenance. 


These are deductions from Prof Haecker’s Bulletin No. 71 and Farm 
Bulletin No. 22, and our dairy her? confirm them by our records of feeds, 


milk and butter. 


We do not claim that every cow should have 2.50 pounds protein per 
day when in milk, or that she needs or can use 10 to 15 pounds carborhy- 
drates and % tol pound fat inmaking milk. But we do claim that a cow 
produces the most economically wken fed to her capacity of digestion 
and assimilation for milkormeat. Feeding beyond that is wasteful and 
dangerous to the health and life of the animal. Feeding a fresh milk cow 
less protein thansheis puttingin her milk is simply carrying off her 
structure in the pail, no matter how much excess of carbohydrates and 


fat she gets. She may store up fat irom the starch and fat in a wide ra- 


88 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


tion while losing her lean structure «end still look plump and well outside, 
yet her feeder and her milker are as surely killing her as tuberculosis 
would. 

They say that they get all the milk out of her in two or three years. 
We think they do. They ship her fat carcass to Chicago and she sells 
for about 4 cents, when lean meat cattle sell at 6 and 7 cents. She, as 
tallow and blue meat, is run throvgh the rendering vat and sausage mill, 


and the retailer of oleomargarine and sausages get the profit out of her. 


We next call your attention to two balanced rations; one using soy 
beans for forage, and the other corn silage; both have practically the 
same amount of protein, 2.55 pounds, and the same ratio, 1 to 5, yet 50 
pounds of soy bean silage shows 1.52 pounds protein, while 50 pounds corn 
silage shows .66 poundsprotein It requires that some of the corn and 
bran be dropped out and 3 pounds cotton seed oil meal be added to bring 
up the amount of protein which adds about one-fifth to the cost of the 
grain in this ration. The last figures on chart show a heavy steer feed- 
ing ration—10 pounds hay, 25 pounds corn, 35 pounds; 31 dry substance, 
1.90 pounds protein, 19.38 pounds carbohydrates, .85 pounds fat, 43,156 
heat units. Thisisafattening ration for mature animals. Yet, who 
wants two-thirds tallow and one-third lean meat served as steak? Then 
why fatten grown steers? Why net rater feed a lean meat or milk ration 
to a growing calf or steer, and produce lean meat at about half the cost 
in grain. 

Before leaving this chart, we call your attention again to the com- 
parative protein values of Timothy grass and hay, clover grass and hay, 
and soy bean and hay; also to sorghum hay being about the same in com- 
position as Timothy; pearl millet hay about the same as clover. Pearl 
millet grows sown broadcast three to four pounds per acre, where sor- 
sham takes 50 pounds of seed peracre. It will grow a smany tons per acre, 
10 to 30 tons cuts two or three crops per year for soiling, asure grower on all 
soils. Soy beans for hay or silage needs to be the mammoth variety that 


grows 5 feet high, instead of 3% feet for medium, or 2% for dwarfs. Corn 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 89 
makes good silage, but needs to be cut and put in the silo at just the right 
ripening stage, while sorghum, pearl millet and soy beans make perfect 


silage from bloom to hard grain stage. 


We have tried to learnsomething of the composition of plants and 
grains used for teeding from this chart; let us turn again to the animal 
chart and see how the animal'converts them into food for human con- 
Sumption. . 4 

Taking the right hand figure at the top, we notice the words “‘sa- 
liva glands” in back of mouth. That secretes a fluid called saliva and is 
used to moisten the material while being ground by the cows teeth. 
Small balls are formed with theaid oi the tongue and passed into the 
swallow and are pushed on into the first stomach. Thus the first stage 
of digestion (separating) and assimilating (taking into the circulation) 
is begun. Some of the starchis turned into sugar in the mouth and enters 
the circulation by diffusion. The first ,second and third stomachs are 
merely soak vats with the saliva as liquid, and so far the process has been 
much the same as the glucose factory uses to get the starch out of corn. 
But when the rechewed materia] enters the fourth stomach, another 
liquid is secreted, called gastric juice, that acts on the protein, and most 
of it is digested in the stomach. Hence the importance of a high per cent 
of protein in our roughage, asin grass, soy bean, hay and clover. As dry 
matter does not pass through the walls of the throat, stomach and in- 
testines, fluids must be secreted by the proper glands to put all the ma- 
terial into the right solution before it can enter the circulation. There- 
fore, grass with its 60 to 90 per cent cof moisture, is more easily digested 
than hay or whole grain, with oniy i0 to 15 per cent of moisture. The 
former requires 3 to 5 percentto digest it, and the latter 15 to 22 per cent. 
But it is not entirely water in the »!ant that makes it digestible. Much 
of the plant structure is still in sciution in the growing plant cells and 
almost ready to go to the animal circulation, while hay and grain are com- 
posed mostly of dead cells, especially hay. The true fat is mostly digested 


in the intestines by help of the fluids from the gall duct. Four digestive 


ele ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


fluids are secreted by the intestines to complete the work of digestion and 
assimilation is completed by the lacteals. 

How much of the plants have been digested and taken up by the ani- 
mal depends on two conditions, i. «., structure of the plant and capacity 
of the animal’s digestive glands to secrete the proper fluids. For these 
glands while unseen ‘by us, differ as much in their working power as 
the animals do in size, color and form. The breeder and feeder have truly 
developed the digestive glands, the blood circulation and the storing of 
the surplus milk, lean meat and fat in the animal as they have their size 


and place of storing it. 


Animals reared largely on carbohydrates and fat have those digestive 
functions most developed, while thcse reared mostly on protein feeds have 
better protein digestive power. So a balanced ration for meat and milk 
production is first, maintenance,and the then amount of protein ,carbo- 
hydrates and fat it has capacity to digest and store up in milk, heat and 
fuel (fat). A grown animal’s productive capacity is rarely changed, 
though their appetite is increased. They may eat a large amount of a 
well-balanced ration, digest much of it that passes through the entire cir- 
culation and be carried off as other waste matter, by the lungs, kidneys 
and skin ,and yet there may be no extra milk or meat stored. While the 
high bred animal eating the same teed would have digested all the pro- 
tein, carbohydrates and fat, and sicred it as meat and milk of the highest 
quality. The one used feed ata loss to the owner, who condemns the bal- 
anced ration theory, the latter making a good profit, and confirms bal- 


anced rations. 


This statement is well proven at our State Experiment Station by 
Prof. Frazier in Bulletin No. 66, with the cows Rose and Nora. Rose is 
reported as a grade cow of unknown breeding, yet she is truly a high 
bred dairy cow as if we had the tabulated pedigree tracing back 100 
years. And the breeders of dairy cattle in Illinois, who have been striv- 
ing to improve the dairy breeds of the state should have had the credit 


due them for producing this extra cow. Many thoroughbred cows have 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. QI 


exceeded this cow’s record and such could be in the Illinois Experiment 
Station barns. 

A balanced ration for the scrub cow, making 100 pounds of butter 
per year, as some dairy farmers did thirty years ago in’ the eastern states 
on grass and hay, needed .7 pounds protein for maintenance, .6 pounds 
for the % pound butter a day, 10.68 pounds carbohydrates and fat witha 
ratio of 1:88, while the high bredcow making 600 pounds of butter per 
year needs .7 pound protein for maintenance, 3 pounds for 3 pounds but- 
ter (for best days), 3.7 pounds protein, 16.45 pounds carbohydrates and 
fat, with a ration of 1:44. They are both well. 


Per day Protein. Carb. Ratio 
Scrub cow, 100 Ibs. butter per year's Ib. LZ Ips. 10.68 1:88 
High bred, 600 Ibs. butter per year-3 Ibs. aot Be. 16.45 1:44 


Balanced rations for butter production. ‘The former could be made 
from grass and hay, no grain. The latter requires grass, hay, silage, 
roots and ground grains with high per cent of protein 365 days in the 
year. One hundred pounds of butter ($20.00) might pay for grass and 
hay used and interest and loss on a $40.00 cow, but no profit. Six hun- 
dred pounds of butter ($120.00) would pay for a large amount of high 
priced grain with interest and loss cf a $500 cow, and then leave 100 per 
cent profit. 

The scrub cow is usually fed much more than she can use, while 
the high bred cow is rarely fed enough. The records of the few cows 
that are fed up to their capacity are disbelieved as much by the low bred 


cow owner as the balanced rations are. 


Let us try to get closer together on this balanced ration question, 
and then we can better understand wherein she is profitable, and more 


of us get the benefit of her. 


The dairyman that is content with 150 to 200 pounds of butter or its 
equivalent in milk perannum may feed a wide ration, using corn, oats, 
fodder and hay, with summer pasture. The winter feed showing a ratia 
of 1:10 and the summer feed 1:4. But the 300 pounds or 400 pounds of 


‘02 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


butter per annum dairymen must feed a narrower ration, as the product 
above maintenance is doubled, requiring twice as much protein above 
maintenance, or 2.7 pounds of protein per day as against 1.7 pounds. The 
200 pound cow got enough carboh;drates to feed the 400 pound cow, but 


lacked the protein. One uses aratio of 1:10, the other 1:5. 


So far we have spoken only of the dairy cows used as_ strictly 
dairy cows up to her capacity. As many dairymen in this part of the 
state milk their cows two or three years, feed them to fatten and selling 
them and then replace them with fresh cows, they try to select cows of 
the beef type tendencies, so as to get their money back when ready to 
sell. Let us then turn to the animal chart again and examine the beef 
type and dairy types in form and circulation of blood. When they have 
the beef type and dairy type combined, then the product will be divided 
into meat and milk. As we havestaied before, milk is made only to the 
amount of protein in the teed Ol the cow, while body gain may be lean 


meat or wholly fat. 


Feeding too wide a ration, too much carbohydrates and fat for milk 
production, will only make tallow in the beef cow. It may be stored on 
_ the back, inside or outside oftheribs. Yet it is only worth 3 cents per 
pound in the market, while butter is worth 20 cents. This cow may make 
200 pounds of butter per annum for two years’and 100 pounds body fat; 
400 pounds of butter, $80.00; 200 pounds body fat, $6.00, that helped to 
bring her cost price, $50.00. A 1250 pound cow at 4 cents gross, dressed 
500 pounds; of this 150 pounds is hone and waste, 200 pounds tallow, 150 
lean table meat, having a wholesale value of about $25.00, a 50 per cent 
loss to the slaughter house to be made up from the high quality steers 
and other products. Would it not ke better to have a 300 pound per an- 
num butter cow at a $100.00 value, feed her more protein and less corbo- 
hydrates; a ration balanced to her production, and milk her ter years. 
You would lose $10.00 a year on her and gain $20.00 a year and make less 
poor beet, less tallow tor oleomargarine products, and help raise the dairy 


<ow’s capacity to 400 pounds per annum of butter, or its equivalent in 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 93 
milk; help raise! the price of the high grade beef steers by not having 
to pay the 50 per cent tax the tellow cow dairyman is putting on him. 
Can we blame the meat manfer helping the oleomargarine manu- 
facturers to put their fraud butter in the retail dealers hands to make 100 
per cent profit on, so long as we put the old cow beef up against then? 
The lower left hand figure on the chart shows the difference in the 
prices of meat from a beef animal from 4 to 20 cents per pound whole- 
sale. The small cuts above sho why these back cuts are more valua- 
ble. The one to the left fror:asteer dressing 60 per cent, has 4.2 inches 
lean meat and .8 bone,1 tallow. A pound of this cut at 23 cents would 
make the lean meat cost 30 cents per pound. So a steer dressing 40 per 
cent has 2 inches lean meat, 1 inch bone, 1 inch tallow. A pound of this. 
cut at 15 cents would make the edable lean meat cost 30 cents per pound. 
Then the lean meat from an oid dairy cow showing twice this amount 
of fat at 12 cents per pound, costs 20 cents per pound for edable portion. 
Thus the 60 per cent carcas beef animal would be worth 6 cents gross, 
che 40 per cent one 8 cents gross,and 1% cents for the dairy cow. Thatis 
411 she is worth today and all sfe will bring on the market in a year or 
two more. The breeders of high class beef and dairy cattle have not pusL » 
2d them as they should. Thedairymen have not used them as _ they 
should, but the laws of production will bend us at its will. If wefeeda 
zoose Indian corn it will grow some feathers and store up fat, but wilJ 
zrow better feathers and moic oftthem if fed on grass and corn. Feed a 
jairy cow what you will, her arteries will carry most of it towards her 
udder. She will chang? into milk what protein she can wita enough 
carbohydrates and fat to make a ratio with the protein of about 1:4, and 
the balance will be stored as fat or wasted. Fed toa beef steer it would 
9e made into lean meat to his ratio of lean to fat. Fed *o the scrub cow 


her arteries are eniarged more to feed her neck, limbs, 1 29dy than her 
idder, so she feeds her self and Wastes most of the balance and sives but 
little returns to her owner. 

The Red woman of 400 years ago fed her household a_ balanced 
ration, Indian corn and lean meat and wild game. She taught us how t 


04 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


raise corn, and we have learned very little about it since, except to use it 
to make fat meat animals. The eastern dairyman made milk from grass 
and hay for winter maintenance. He came west and raised corn instead 
of grass and hay and feeds it vecause it is handier. He keeps no record 
of pounds of milk per cow or percent of fat in milk, so is beyond the help 
of students of the feed problem. The weight of milk and per cent of fat 
is as essential to rational feeding as the weight of forage and grain. A 


ration cannot be balanced without the scales and test by Babcock or 


churn. 
Two cows stand in adjacent stails, each weigh 1000 pounds, have been 
fresh about the same time, are Fesimiered A. J.C. C. One gives 10 pounds. 
Milk per day, testing 8 per cent, the other 20 pounds, testing 4 per cent. 
Without these weights and tests wo could balance a ration or feed them 
intelligently’ f 
To sum up this talk let me say, use the highest quality beef and 
dairy cattle you can get; feed ard breed them better. Heed a ration 
balanced to their capacity and production (and a little more for improve- 
ment), be itaratioof1tolori1to 20. Grow forage with a high per cent. 


of protein; produce meat and milk for food not tallow and oleo. 


DISCUSSION. 


Mr. Long: I want to make an exception to one thing Mr. Davis said, 
and that is that this tallow out of these animals went to make oleomar- 
garine. ‘he manufacture of oleo consists of oleo oil; they can’t make 
oleomargarine out of talww. I have a paper here— 

A. Ithinkabout15 percentof suet enters into the composition of 
oleomargarine. 

By the President: bring that piece of paper up front here Mr. Long 
and read it. 


Mr. Long: Present cost of olecmargarine, January) 18, 1901: This 
is taken trom Hoard’s Dairyman. ' 


Cost: Shows proportion used fcr each hundred pounds. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 95 


Oleo oil, 32 Ibs., at 9144c per tb....... Bee Dei ve MY ae wire anne Eee . .$3.04 
enti a , WS, AL 846c per ID... wc eee teen c ecw eecede cece 1.44% 
Pnnuenee a 1s, AOC PCr @... tek adc ccs cvccccccecee sececs .85 
SMEMEaE te per ID. ...... 0... scccssc cbocecclesecde leeecte. 17 
ER POT TN. sis we owe ov oe oe cede eseredeceuddeentcene 031% © 
re Ae Sf; dos a td oe Sa nal te tee Win deletes ma deres $5.54 
MEME IECHINETIE DADET, CLC. ....:.ioa+-ccca eesceleccceccueee oe 1.38 
$6.92 
Dre menme tax, 2C DCT ID... 5.0... e cn see scccce seassecsne 2.00 
eee TG) Fs. WARHINGLON . 6 ccc ccc “eccecadeccce sesesc $8.92 


We wish we could getthat great host of dairymen who have done 
nothing to help along the cause to 1ead the foregoing statement. 

They are taking it very comfortably these winter evenings, while a 
few are paying their own expenses at Washington fighting against this 
great fraud. They can read thefuture fate of the dairy industry in the 
fact that more of such concerns are spring up in various parts of the 
country. 

Mr. Johnson: I would like tc know why that tallow is quoted 
today for 4c to 6c per pound, when before oleomargarine was made it was 
quoted at from 7c to 9c, and lard is igher than before oleomargarine was 
discovered. There is very iittle lard oil used in the manufacture of oleo- 
margarine. Isn't it true, that instead of the tallow being used to make 
oleomargarine, that there is more lard and iess tallow used, and should 
we have those scruples you speak of. 

A. Yes, I think we should have these scruples. It will take a bigger 
man than I am to answer those questions. | 

Q. What county did you say was teaching those lessens in the 


common schools? 


A. Wayne county. 


96 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Is that the only one? 


No sir. 


a ae 


Well, I live in the country end never heard of it there? 

A. Go to the school teachers and talk about it; take some of those 
government bulletins and read them and you will find they are all getting 
that way. 

Q. I understand they don’t teach that in the schools, but have physi- 
ology classes. 

A. Yes they are and have heard many of them. They are doing it in 
Wayne county and will be doing it in all counties soon. 

By the President: Mr. Davis comes from the center of the State and 
is well posted onthe growing ofthis soy bean and protein feeds. Any 
questions on them as to the kind to grow, when to sow, etc., he is ready 
and willing to answer. . 

Q. What is the cost of cultivating that compared with corn? 

A. This mammoth kind we plant early as corn; it willstand as much 
cold and dampness as anything else. We drill it with a driller. It costs a 
little more for the seed. We cultivate it about the same as corn. This 


mammoth kind we drill thick, a bushei to the acre or more, and don’t 


cultivate it. We can cuttwo or three crops if we wait. 
Q. Is it possibletofeedtoo much protein to the dairy cow. What 
amount of protein ought we to feed? 


A. According to the per cent of protein there is in the milk they 


produce. I will just read here a ration: 


2.08 protein, 16 pounds carbohydrates, 69 fat; ratio 1 to § More 
carbohydrates needed and enough to make a pound of butter. Here is 
what I was feeding and didn’t. feed enough protein. She made 20 pounds 
in the week and according to Prof. Haecker she ought to have had 3.76 
protein. I was only feeding 3.30. It depends on what your cows: are 
doing. She only gives 39 pounds of milk, while a cow giving only 3 per 
cent milk wouldn’t need so much protein. We need a Babcock test and the 


scales. That is the only rational way to feed. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 97 


Q. Should the roughage be better? 

A. Yessir, we use all thehigher amount of protein or roughage and 
feed all the roughage they will eat, and then give them grain after her 
first calf. 

Q. Then it don’t make so much difference what you feed them as 
long as you feed enough? 

A. She will just put in circu lation what you feed ner and store in 
her body or make milk. 

Q. He thought it would give good milk no matter what you fed her? 

A. No, I don’t know about that. 

Q. Prof. Haecker told us about that and I believe he is right andl 
believe a whole lot of us have gone dead blind. 

By the President: Just explain yourself. 


Mr. Davis: I will exnlainmyself later on. We must not teach as we 


have been teaching on this feeding question. 


Mr. Glover: May be 1 canclear up this. I have worked in the Min- 
nesota Experiment Station with Prof. Haecker, and the whole tone of his 
bulletins, and his last work is that we have been feeding too much pro- 
tein to the average cow. We have been feeding protein to cows, enough 
of it to a cow that should make 400 pounds of butter a year, and instead 
of making that amount thecowis only making probably 150 a year. 
Therefore we are feeding too much protein. She did not have the capac- 
ity for that amount of protein. The cow that is making 400 pounds of 
butter in a year naturally needs more protein than the cow that is only 
making 100 poundsayear. That is the object of Prof. Haecker’s bulletin. 
The cow that is making 359 pounds of butter only requires 1% pounds pro- 
tein a day, but the cow that is making 500 pounds of butter requires 2% 
pounds protein a day, and a cow that is only making 150 or so pounds of 
butter requires less than 114 pounds of protein. That I think is the ob- 
ject of this bulletin. 


Mr. Davis: If sheis a beef animal, she will put that protein on her 


back. So don’t feed a beef animal too much protein. 


98 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


How many years have you been raising that soy bean? 

Nine years. 

How much to the acre? 

About five tons. Wethougbht six, but they pack so tight. I will 


rere 


know better when we are feeding it out. I can’t tell you until spring. 
But I rather think six tons to the acre. 
Q. Do your cows eat this bear? . 
A. Yes, sir; everything eatsit. Thechickens eatit. Thedry stalks 
we grind. 
Can it be placed together in bulk? 
Yes, sir; as hay. 
How do you cure it? 
Just like cow peas; cut it down in small shocks and let it wilt. 


Where do you place it in bulk? 


POoPOoPS 


Stack it outside or put it in the barn as any other hay. It cures 


better than cow peas. 


O. <1s it better than corn fodder? 

A. Yes sir, better than corn fodder. 

Q. Do they eat the pod as well as the bean? 
A. Yes sir, but not all the stalks. 

Q. How about seed? 


A. This mammoth does not mature seed. Butif you plant it in July 
it blossoms before frost, just matures then, and will not have much pod 
on it. We runit through a shredder, which makes it very fine and use it 
as bran. 

Q. Consume the staiks? 

A. Yes sir. It is quite equivalent to bran. That is how we are feed- 
ing it. 

Q. Is it equal to clover hay? 

A. Yes sir, lots better and costs about half as much. That has only 
6 or 7 protein and this has 10% to 11. 


Q. Does it produce more milk? s 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 99 
Yes sir, a better ration. 
Is it because they haven’t anything better to eat down there? 
That is part of it. 
Is it difficult to obtain this bean for seed? 


A. Yes sir, when you getthe bean properly it is. And wien you 


Pr o> 


plant it, don’t plant down over two inches deep. 

Buff Jersey: I planted some this year and I think by next year they 
will come up all right. 

By the President: We will now adjourn and I hope to see youall here 


this afternoon and more too. 


FARM BUTTER MAKING 


W. R. HOSTETTER, MT. CARROLL, ILL. 


There is quite a difference between what farm buttermaking is, and 
what farm buttermaking oughtto be. I am informed by the leading groc- 
ers in my town that 25 per centof the dairy butter that comes to their: 
stores is all right and can besold to their best trade; that another 25 per 
cent can be sold, and that the balance, 50 per cent, is thrown into a box, 
and they generally lose money on it. 

It might be as useful to know l:ow the poorest, as well as the best 
grade of dairy butter is made, that we may know what to avoid as well as 
to know what to do. 

I think that lack of conveniences for making butter is one of the great- 
est causes for poor aairy butter. Another reason for poor dairy butter is, 
that the quantity is usually sosmall that a person cannot take the time 
necessary to properly care for it. 

Farm buttermaking should becreamery buttermaking on a smaller 
scale. 


Two essentials to fine butter-making are good drainage and sunshine 
where the dairy building is located. It is possible to make good butterin 


100 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


a cellar, but it will take less work if your dairy room is above ground, 
where fresh air and sunshine can help you keep things fresh and sweet. 
There are few, if any, injurious microbes that the sun willnot destroy if 1t 
has an opportunity. 

The farm butter-maker should have a power of some kind. A tread 
power is very convenient, and gasoline or steam engines are not expensive. 
There is no doubt but what the farm separator has come to stay. The 
prices are now where almost every one making butter can afford to have 
it, 

The tinware used in the dairy should be carefully selected. Haveall 
the corners and crevices filled with solder. It is better to buy tinware of 

a firm who makes it especially for dairy use. I have some samples here 

that I would like to show you atte wards. 

Very often a milk pailis washed and turned upside down to drain. 
The water runs down and gathers around the wire in the rim of the pail 
and soon becomes foul. A very little tin and solder would prevent the 
water getting in. It would make the pail or strainer last twice as long, 
ani make one place less for injurious bacteria to grow. 

There are many littledetails in feeding and milking cows that may 
spoil the butter before the milk reaches the separator. When the milk 
reaches the separator, the dairymen’s work ends and the buttermaker’s 
commences. 

The main points in aseparator are, thoroughness of skimming, ease 
of care and simplicity of cleaning. 

As the cream comes fromthe separator it should run into a can stand- 
ing in cold water. The quick cooling prevents the growth of injurious bac- 
teria. As a ruleitis not practicable for the private dairyman to churn 
every day. The cream should be kept at a low and uniform tempert- 


ture until ready to cure or sour for for churning. 


Where the churining is done every day, Ithink it better to useastart- 
er. A good starter can be made by taking sour skim milk from sep- 
arator, cooling to 50 degrees, then warming it to 98 or 100 degrees and 
standing it in warm place, in covered can, for 24 hours. At that length of 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. IOI 
time itshould be sour and thick lobbered. A pint of this,is enough for 10 
gallons of cream. If the starter should be very thick, I think it better to 
warm it to 90 or 100 degrees and use whey only. 

No fixed degree of temperature can be set for warming cream. Much 
depends upon the temperature of the dairy room in which it stands, and 
the vat that holds itand quantity of cream. I think a very good rule for 
separator cream is to cureata high temperature, and churn ata low one. 

In very cold weather,in my dairy room, it is necessary to warm the 
cream to 90 or 100 degrees twenty-four hours before churning. If a start- 
er is used, it will not be necessary to warm the cream to more than about 
80 degrees. Theageofthecream will also makea difference. Cream 48 
hours from the separator willsour sufficiently in 24 hours, at a lower tem- 
perature, than cream 12 or 24 hours. These little matters making the 
difference between a highand low flavored butter, can only be gained by 
experience and judgment. 

Aside from the matter of fresh cows, which gives the finest] flavored 
butter, the curing of the cream has the greatest effect on flavor. Of the 
two extremes, cream had better be under sour than over sour. I think 
much of the poor dairy butter in winter is caused by the cream becoming 
very cold and then allowed to stand in warm rooms. The warm air con- 
denses on top of cream with the odors it contains, and they are absorbed 
by the cream. Creamshould be kept covered, unless in a room well ven- 
tilated. 


Separator cream/'must be churned at a much lower temperature than 
cream raised from deep cans set in water, or from shallow pans. I think 
55 about the right temperaturefor 25 per cent cream from Jersey cows. I 
have churned at 45to48 summer. Of course ice must be used to reach 
this temperature. Of the twoextremes, it is better to have cream too 
cold than too warm. Thechurnshould be stopped at the proper time to 
geta fineflavored butter. Ifyou churn it too much you will injure not 


only the flavor, but alsothe grain. Stop when it is nicely granulated. 


I have a sample kere thatis granulated just right. The butter rises 
readily to the top. Get the buttermilk all out. 


102 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


I think a good plan when your churning reaches that stage, to put a 
little salt in your churn and turnit quickly a few times, then draw off'the 
buttermilk. Salt the butter at Jeast twice. At the second washing the 
water should run out clear. 

Here is asample of butter that is too fine. The cream was the right 
temperature when it went tothe churn, but the roon4wastoocold. The 
thermometer outside registered 15 below zero, and the cream got cold 
after it got to churning, and although the butter came in after it reached 
that stage, it would not gather any more and had to draw the water off 
when it was that fine, andthatisthe way you waste your butter. 

Here is another samplejof butter where the cream was too warm when 
it was churned, and the granulation is large. Butter when it comes in 
that shape, if you pour water on that and let it cool, when you go to work 
that butter those chunks being irregular in size, the salt will not get to 
the rest, ana when you cometocut it you will see white streaks that comes 
from the salt not being in those places that ere white. 

I have another sample here where half is granulated too fine and half 
the chunks too large. Those large chunks will leave white streaks in the 
butter. 

Here is another sample thatis very much too fine, and it is almost im- 
- possible to handle butter thatisas fine as this. If your butter comes in 
like that, and so cold you cannot gather it, the best way is to pour luke- 
warm water into your churn, enough to warm it, then it will gather. 

Here are somesamples that were churned at too high a temperature. 
if you have butter as it should be, properly worked, churned at the right 
temperature, it should break off like a piece of steel; able to takea roll 
and break it off. : 

As to selling the butter—you want to sell it to suit your customers. 
I had a customer that wanted to buy butter of me, and it was not salt 
enough to suit him. After | had made the second sale I asked how it was 
then, and was told it was pretty near it, but needed it just a little salter 
The next time I wastcldit wasall right. But it had been salted the same 


all the time. You can cultivate your customers’ tastes to suit your butter, 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 103 


and after they get used to it, nobody else’s butter will suit. If you should 


try to salt to suit everybody you would never suit. The way. is to culti- 


vate their tastes to suit your butter. 


There is a good deal in putting up the butter; having it in a neat 
package. Most of the creamery men use paraffin paper. Itis a goow 
plan to take paraffin and put your butter up in packages in good shape. 

Most of the best butterissold in prints or in small packages. ‘The 
grocers who have the best trade nave praciically stopped cutting butter 
out of tubs; the majority ofthem want print ‘butter. 

Another thing, cuitivate the taste of your customers for fresh butter. 
I have a family who have bought butter of me for 15 years who want it 
packed in bulk, and this winter is the first rear they have boughtitevery 
week. They wanted grass butter in the fall and used to keepit till spring. 
Of course the butter would detericrate, and they couldn’t tell the differ- 
ence. It is better to cultivate the habit for fresh butter for your custom- 
ers. 

if you should havea batch of bad butter, the best thing to do is to 
make it inlo soap. . ! 

As to this tin business—there is the greatest difference in the world 
in tin. I[havesomesamples.here of tin and solder that I will show you. 
When you get solder, besure you get solder, not lead. 

By the President: This afternoon we have a long program, and @ 
good one, and we will try and commence promptly at 1:30 o’ciock. — 

Committee on Nominations: 

H. E. Hopkins of Kinkley. 

L. Johnson of Stillman Valley. 

F. A. Carr of Aurora, Illinois. 


Convertion adjourned until 1:30 p. m. 


104 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Wednesday Afternoon, January 8, 1902 


Convention called to order for the afternoon session. 

President in the chair. 

By the President: Mr. Schlappi, who gave us/ the talk yesterday 
afternoon on the test of the different breeds at the Pan-American Ex- 
position at Buffalo, is under the impression that some of you understood 
him to say that the amount of the profits he gave were for the year. 
That is not correct; they were for tke period he was testing there at 
Buffalo. 


We will now have a paper by Prof. Ertf. 


DIFFERENT METHODS OF CREAM SEPARATION. 


BY PROF. OSCAR ERF, UNIVERSITY OF ILLINOIS. . 


Gentlemen: 


Iam very glad to meetthedairymen of Illinois again, and I want to 
say, that I have a subject today which is a little bit censitive in cer- 
tain communities of the State. You know you are liable to tread on some- 
body’s bunions when you talk of cream separation. But I think that the 
Jairymen are perfectly familiar with the separation, so that I won’t have 


to hesittate in this community, at any rate, to talk on the subject. 


Of the many inquiries that we receive at the State University, per- 
taining to dairying, the most of them of recent years have been questions 
telating to the control and economy of cream separation. Since the in- 
troduction of the farm separator or cream gathering system in creameries, 


the problem often occurs to many dairymen whether it pays to purchase 


Ww. R. KIMZEY, TAMAROA, ILLINOIS. 
President Illinois Farmers’ Institute. 


>) 
“ae 

a OMe , 

‘ 


Ane P] 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 105 


expensive centrifugal machines when we have cheap gravity machines on 
the market .at the present day. 

The principle of cream separation is a simple one, when we do not 
take too many details into consideration, but it is certainly very confus- 
ing when we learn of the statements made by many of the would-be 
creaming machine promoters. 

At present there are four methods of creaming; the shallow pan, the 
deep-setting, dilution and centrifugal. It, no doubt, might be ixterest- 
ing as well as making it more coriprehensive to review the principles of 
creaming. 

Milk is composed of five constituents, namely:’ Water, milk, sugar, 
casein, fat and ash. We have here tie five constituents (shows samples) 
—the water and the casein, the fat and the ash, and this is the milk 
sugar. The fat is the highest when we put these four together and mix 
them in with water, we call them milk serum. All these tend to increase 


the specific gravity or the heft of the milk. The fat tends to lighten it. 


The creaming of milk is merely the concentration of fats. Cream 
contains all the constituents of milk, in approximately the same per cent 
except that the fat replaces the water to a certain extent. The composi- 
tion of cream is infiuenced by the method and condition of creaming and 
varies with wide limits. The per cent of fat may vary from 8 to 78 per 
cent. Ordinarily a mixture contairing less than 8 per cent of fatis known 
as milk, or more than 78 per cent, as butter. 

The fat in milk exists in minute globul2s suspended in the milk. The 
Size of the globules varies according to breed of cows, the period of lac- 
tation, the kind of feed and other factors. To illustrate their approxi- 
mate minuteness, we might state as an average estimate, that there are 
two million globules in a quart of miik, or, if these globules be laid side 
by side, 25 would equal the thickness of medium letter paper. The separa- 
tion of these globules in creaming may be effected in several different 
ways, but the general principle depends upon the difference in the spe- 


cific gravity of the fat globules and that of the water containing the 


106 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


other milk constituents. Milk fat heing relatively lighter or lower in 
specific gravity than water increased by the other milk solids, would nat- 
urally rise, and anything which tends to increase the difference in spe- 
cific gravity aidscreaming. Milk containing large fat globules will cream 
more rapidly and completely than miik with small globules, because the 
volume of the globules compared .o surface is much greater than that of 
the small, thereby reducing the friction of the fat rising through the 
milk, and lessening the surface tension, both of which acts similarly to: 
that of an increase of specific gravity. The fat in the skim milk is made 
up very largely of small globules which fail to separate or raise @s soon 
as the others. For this feason, milk creams more thoroughly from cer- 
tain breeds of cows, or more likely from certain individual cows. The 
Jerseys and the Guernseys are generally considered to have the larger 
fat globules, therefore the cream rises more easily from Jersey or Guernsey 
milk. However, this is not always true. It depends entirely upon the 
individual cow. We have some Short Horns where the cream rises 
equally as well, and has equally as large fat globules. We hear of the 
iron-clad rule that the Jerseys have the largest, and the Holsteins the 


smallest, but it all depends upon the individual animal. 


The shallow aud the deep setting systems are familiar to all, and 
provably need no explanation as to the method of procedure. We take 
it for granted that at the present day every dairyman accepts the fact that 
the deep setting systein is far more efficient than the shallow setting 
system. and the efficiency is decidedly increased by a temperature of about 
100 degrees to begin with in milk, and then suddenly immersed in ice 
water. This will naturally lower the temperature and make the water 
or the serum specifically heavier. Besides, the cooling of the outer layer 
of the milk will increase the density, causing it to fall and displace the 
warm milk, thereby creating a current which seems to greatly facilitate 


the separating of the cream in the deep setting system. 


The so-called dilution or hydraulic methcd of cream separation is 


comparatively an old process of raising cream. The process has fallen 


Oe 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 107 


into disuse, but occasionally it appears as a new and improved method. 
This is largely due to the efforts of concerns which are selling a speciaily 
constructed can known as a hydraulic cream separator. These cans vary 
more or less in minor details, some of which have a somewhat ccempli- 
cated internal construction. which, however, does not appear to have 
affected the efficiency of the machine, but the principle is the same in 
each case. In the operation, the milk is diluted with an equal, or with 
a greater oulk of water and the mixture is allowed to stand from one-half 
to twelve hours, and is then skimmea by drawing off the skim milk. The 
supposition is, that by diluting the milk, the water being lighter than 
skim milk, and heavier than cream it would rise and take a_ position 
between the skim milk and the cream, and while assuming this place, it 
would thereby facilitate the rising of the fat globules. This, however, is 
not the case, for if water is added to milk it uniformly mixes with the 
skim milk and merely lesesns the specific gravity between the fat and the 
water by diluting the remaining constituents of the milk, which tends to 
lessen the diflerence. The advantages claimed fer this method are, small 
cost for the can, lessened labor, durability, and requires neither ice nor 
the storage of such. Sometimes it is mentioned that a cleaner cream 
is produced than by any other system, and if the machine is properly 
manufactured all the cream can be obtained. From the results obtained 
at the Illinois Experiment Station and others, we believe that the claims 
for the hydraulic separator can be equalled by the deep setting system, 
not taking the centrifugal system into consideration at all, and the thor- 
oughness of the separation will be far superior to any hydraulic separator 
if milk is set at a temperature below 40. To prove the correctness of 
this statement, I compiled the result of a series of experiments which 
have recently been carried on at cur station. For the shollow setting, 


we have an average of .84of1lper cent. of fat left in the skim milk. 
For the deep setting .62 per cent. end for the dilutionsystem .81 per cent.,. 
an approximate gain of 25 per cent. of fat with the deep setting system 


over the dilution system. These show the relative amcunt of fat left 


108 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


in the skim milk. I meta gentleman from Kansas the other day and he 
said that they could not hardly use the hydraulic system down there. 
I asked him why, and he said they kadn’t got the water. It was so dry 
down there lastsummer they had to drive hoops on the pigs noses to keep 
them from eating the soil. 


It is evident that a large number of these hydraulic separators are 
still being sold at price far above their actual worth, on the pretex 
that they have all the advantages as heretofore stated. This is appar- 
ently a part of the dairy business which is infected with dry rot, and it 
is our purpose to doallthat we can for its distruction, and especially 
since cur modern centrifugal separators are soefficient. There remains no 
reason to believe that the centrifugal method does not pay better in 
every case than the dilution system. The profitableness is not only due 
to the fact that a larger per cent. of fat is recovered from the skim milk, 
but also that the feeding value of the skim milk is far superior to that 


of the dilution system. 


Another phase of cream separation which needs to be considered is 
occasionally brought up and aprarently agitated in favor of the dilution 
" system, and that is the question of bow to obtain a uniform per cent. of 
fat in cream from day to day with the centrifugal system. The varia- 
tions in the test of the hand separaicr cream is no doubt very great, and 
on an average is probably moreuniform than with the dilution system, 
but if users of hand separators are careful in operating their machines 
uniformly, this difficulty may beavoided. There are several things that 
influence the test of cream of hand separators. The first and probably 


one of the most important causes of the variation of the richness of 


cream is the speed of the bowl. Anything that tends to change the~ 


speed from one separation to another must necessarily influence the 
test of the cream by its irregularity. Second, the temperature of the 
milk has considerableinfluenceon tLe richness of the cream. A dilfer- 
ence of 8 or more degrees during the time of separation will cause a de- 


cided. If milk is warm,thecream wiil be thicker; if cold, it will be 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 109 
thinner, other conditions being equal. Third, the per cent. of fat changes 
with the amount separated per hour. Milk should be run through the sep- 
arator at a constant stream. If mnilk is fed at an uneven rate, or the 
flow of milk is stopped, the thickness of the cream will be vastly in- 
fluenced. Fourth, the amourt of water or skim milk used to flush out 
the bowl will naturally tend to aifect the cream test. It is always well 
to use a uniform quantity. And lastly, there is a ceram screw, in the sep- 
ator bowl, for the purpose of changing the thickness of the cream when de- 
sider. By this it can be so reguinied as to make thin or thick cream, 
and when once set, if all the other conditions of the separation are 
kept uniform, it will produce nearly a constant per cent. of cream. These 
principles hold true in all centrifugal separation, and if such precau- 
tions are taken, a cream quite uniform in test can be depended upon; at 
any rate, far more uniform than can be obtained from the dilution sys- 
tem. 

The idea of this paper is princ:nally to discourage the use of the dilu- 
tion system. I hope that some cay that it will be eradicated from 
the state. It is an ineffectual way of separating cream. But there are 
many people today in the business who are attempting to sell these sep- 
ators throughout the state. We occasionally hear of the large numbers 
being sold in a certain county for sums vastly greater than they ought 
to be sold at. When I hear ofit, I feel like saying, like the boy said 
when his father had served him wiik three or four servings and asked 
him if he cared for a fifth he answered, “‘No, not another darned bit,” 
and I hope the time will come when we can say that to the dilution 


cream separator in Illinois. 
DISCUSSION. 
Q.— What about the calves and pigs where using the dilution separa- 


tor? 
A—1I am afraid they would have to live on pretty poor material. 


110 ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 


eee 


Q.—Have you the differences ii; per cent. between the Separator sys- 


tems and the hydraulic? | 
A.—Yes. The the average of our calculations are 84 per cent for 


the shallow Setting; .81 per cent. for the hydraulic; .62 per cent for the 


deep setting. Of course the separator System varies anywhere from .02 
to 1-10. This is taken on the basis of .02 of 1 per cent. 

Q.—I would like to ask if these tests were all made at the Univer- 
‘sity? ; 

A.—Yes sir 

Q.—Did you use different makes of machines? 

A.—We just have one machine, but the rest are practically on the 
‘Same basis. I have tried several of them. But this experiment was run 
on one machine only. : 

Q.—I would like to ask where we are most likely to loge cream. 
Have a small separator? 


A.—Most likely to loge cream with slow Speed; irregularity OF turns % 


ing a small Separator. You know q person gets tired and naturally 
turns slower, and one revolution minakes a vast difference at the bowl. 
It is quite essentia] that we stir at a uniform speed on a hand separator. 
‘I think it is necessary almost to fave something else besides a hand 
Power to turn a hand Separator. 

Q.—Havn’t you found that a man will usually pull down and not 
pull up so much? 

A.—Yes sir, 

Q.—If you have a fly whee] it won’t make SO much difference? 

A.—Yes sir that is the custolnary way of turning a hand Separator 
especially when a person gets tired he drops on the handle and when 
it is coming up again it is pretty cara work to pull, and he don’t pull so 
_hard. 
Q.—What power would you recommend for a farm Separator? 


A.—Why I like the gasoline power engine, or a sas engine. But 
“Where you have a boiler which you really need in a dairy, why a steam 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Lit 
engine will do just as well. The advantage of a gasoline engine, you 
can stop it or start it almost any time when ready for milk, and in case 
of a steam boiler we have to wait. And then if you have a small boiler 
you don’t necessarily have to heat your water up so high as if runing 
with power. A gasoline engine has a little the advantage over the 
steam engine for cream separation. 

Q.—I think I have heard complaint about gasoline engines giving 
uniform speed? 

A.—No sir. That depends on the gasoline enginesomewhat. What 
we call the one cycle engine isvery ununiform speed, but the modern 
size, the two cycle engine gives a regular speed, and are used often for 
lighting plants which requires asteady kind of speed. Quite a number 
of gasoline engines operate electric light plants; that is the most sen- 
Sative apparatus that we can get, requiring the least variation. 

Q.—Why would it not be a good plan, in the use of a farm separa- 
tor by hand, to have some sort of a time-keeper, a pendulum, or rather a 


cyclometer; why wouldn’t that be a good idea? 


A.—I should think some of you would have t~ouble in persuading the 


man to keep an eye to the pendulum all the time. 


Q.—It would not be necessary to keep an eye all the time, an ear 


would do it? 


A.—Yes sir. There is a little scheme invented especially for large 
machines, by which they had a litile governor on the spindle, and this 
zovernor would open by anincrease of speed and would strike a little 
bell if opened a certain distance; and then it would come back again the 
opposite way and open up and strike another bell which would indicate 
a slow speed. But the trouble is with this high speed, and on such a 
small circumferance, to keep that governor in shape. It will indicate 
speed sometimes twice before the bell rings, and for that reason it really 
is not successful. There is aneed of an apparatus to determine the 
speed of a separator bowl on both kinds of separators, that is if the in- 


vention can be made simple enough and accurate enough. 


112 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Q.—How would tread powercdc’? There area large number of dairy— 
men who don’t feel as though they could afford to buy any machine, 
gasoline engine or other powers than the tread power, small tread 
power. I knowa great many who use that. Some have a large dog to do 
this work. The best idea of all is, use a bull on the tread power. | 

A.—yYes, the tread power isa a very good machine, if you get the 
right kind of an’animal. It all depends on the bull or other animal you 
get in there. The trouble is in starting out. You have got to 
teach this animal, and the first thing he will do, will be to jump and 
land on the other side of the tread power, and considerable difficulty in 
getting such an animal trained, but a bull is really the steadiest power.. 
I have never had any experience with a dog. It may be a dog may be 
more regular, but I have never had any experience; sheep are not. very 
regular. The proper way to overcome all this is with a large balance 
wheel. I have seen this worked successfully. Build the tread power to 
a large balance wheel and the belt irom the balance wheel to the separa-- 
tor. The governor on the separator will tend to check the speed when 
it comes over a certain point, and the balance wheel will tend to keep: 
it in motion when it falls below. But an animal can be used if it is not. 
too lazy. Sometimes they lean back and then come forward gradually; 
they do it so nicely you don’t realize it at all. It isa pretty hard matter 
to govern it. I know it has been successful in some localities or in some 


barns where they have the animal nicely trained. 


Q.—Just a word on tread power. I can’t see how an animal can 
shirk, unless he has some way of stopping himself; from getting off be- 
hind. He can’t run it faster or slower, and if governed by a governor 
on the fly wheel or balance wheel of the tread power, because when it 


runs above a certain place it locks itself? 


A.—That’s true, the tread power is a gravity machine. If you can 
keep that bull on the gravity all the time, but you can’t keep them on that 
incline. If he is a new animal he is apt to come down, unless you have 


a bar back of him; andifyouhave a bar he will rest on that bar a little 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 113 


bit, and I wonder if it doesn’t make a little difference; just makes his feet 
go. He will just stop the machine, and he is propping it up instead of let- 
ting it run. 

Q.—I wonder if a rowofspikes round the animai might Keep even 
power? 

Laughter. 

A Member.—I have used atread power for 15 years, and we have al- 
Ways used horses and have had grand success. A belt from the tread 
power to shaft and a heavy whee] on the shaft, and I believe I get as 
steady power as any engine can p'roduce. I must say I undertook to 
try bulls, andit took oneman with an ox goad, and I decided I would 
rather pay for shoeing horses. 

A Member.—We use steam power because we are too poor to buy 
tread power. Can get a 15-horse power horizontal tubular boiler and 
a 10-horse horizontal engine for $75.00, and tread power of even two 
horses would cost $150.00, and so we got the steam plant and have the 
exact speed at all times. | 

Q.—Have used tread powerand cf course in breaking in a new 
animal you have a little trouble, but take a bull on the separator,when 
he gets used toit, he rather enjoys the work. Put him on the churn and 
he will hang back, but he will run the separator a reasonable length of 
time. 

Prof. Erf.—It is as I say, that depends entirely on the animal. 

By the president.—While at dinner the Stover Manufacturing Com- 


pany sent an invitation to us, which I will read: 


Freeport, Ill., Jan. 8, 1902. 
J. W. Newman, Esq. 
President of the Illinois Dairymen’s Association, 
Freeport, III. 
Dear Sir:— 
We desire to extend tothe members of your Association, through 
you, a cordial invitation to visit ana inspect our factories, both the old 


1I4 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


and the new—the former in full working operation, the latter about 
‘completed and in readiness for occupation. ‘ 
If you will kindly inform us when we may expect a visit from your 
members, we will have an officer of the company in attendance. 
Yours truly, 
The StoverManutacturing Co., 


D. C. Stover, Pres. 


We have no cpen session toMcrrow morning, to allow the members 
‘to inspect the butter room and Machinery hall. 1 think between ten and 
eleven o’clock tomorrow morning would be very convenient to visit 
‘the Stover Manutacturing Company's plant, and there will be some one 
‘there to show you through. I am sure we thank them for their very 
t 


cordial invitation. 


CREAMERY BUTTERMAKERS AS SEEN BY THE 
TRAVELING SALESMAN 


BY F. A. LEIGHTON, NEW HAMPTON, IOWA. 


Mr. President, Ladies and Gentlemen of the Illinois State Dairy Associa- 
tion: 

It was with a great dealoftimidity that I consented to read a paper at 
this: convention. The State of Illinois, and especially this Elgin district, 
is so far advanced in dairying that it would be presumptuous for a resi- 
dent of Iowa to come here and attempt to tell you how to improve your 
butter, and for that reason I shail not be able to give you any points 
which will enable you to make better butter than you are making at 
present. However, Iam of the opinion that not all of the Illinois cream- 
eries or Illinois buttermakers are as good as they could be made, and as 


my subject is butter making from a travelingman’s standpoint, I shall 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. FES 


have to take the creameries and buttermakers west of the Mississippi 
river as a basis on which to make my observations, for none of the IIli- 
nois creameries have ever come under my travels. 

There is a great deal cf sanieness about this big world, travel where 
you will, and there is a great deal of sameness in dairy metthods, beitin 
the Elgin district, or on the praries of Iowa and other Western States. 
Your buttermakers have their weak and strong points as well as those 
of other states. It may be possible that the butter makers or Illinois 
have more latent energy than those of other states, for every once in a 
while they wake up and makeatub of butter that sweeps everything 
before it. 

It has been said that the buttermakers of the Elgin district are rest- 
ing on their laurels, or rather living on the reputation that they made 
years ago. This, perhaps,is nottrue. It might have been the case a few 
years ago, but since the dairy business has taken such vast strides in the 
west, and Iowa and Minnesota butter has made a reputation for itself, the 
people who own and operate the creameries of Illinois realize that the 
states west of them are no mean conipetitors. 

One large creamery operatorin this district informed me that the 
buttermakers of this district are taking a greater interest in dairy mat- 
ters than they did a few vears ago. lgin butter has an enviable reputa- 
tiou everywhere that butter is made, and I believe that this reputation 
has been well earned. I donot believe you have any better buttermak- 
ers than we have, but I dothink you have better patrons, or, in ther 
words, you have educated your patrons to produce better milk than they 
do further west, but as the western dairymen are directing all their en- 
*rgy in the direction of getting better milk, we are in hopes that before 
long Iowa milk will equal Elgin milk, and when that time comes, we give 
you warning that you will have to watch that special “Elgin Brand” or 
it will be lost in the shuffle. 

It is not my intention to criticise the Illinois buttermakers; they are 


beyond criticism from me. Thebest buttermakers in Iowa originally 


116 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


came from Elgin—that is, they tell me they came from Elgin, but I sup- 
pose that means the Elgin district. I do not just exactly know what 
territory composes the Elgin district, but I should judge that it extended 
away over into Iowa, as I often see Iowa butter branded “Elgin,” but I 
can state that this practice is being done away with to some extent, and 
in time, possibly, we will not have to use your brand in order to sell our 
goods. 

The State of Minnesota is talking of having their own Minnesota 
brand. We have not quite gottothat yet over in Iowa; there are many 
improvements to be made in our buttermaking methods before we can 
adopt an Iowa brand. We must get to a point where an Elgin butter- 


maker can not come to our conventions and carry away the sweepstakes. 


The traveling man, who hashad experience as a buttermaker, ané 
who is familiar with creamery machinery and all up-to-date methods, 
has a good chance to observe and note right and wrong methods used 
by the buttermakers with whom he comes in contact. One of the most 
noticeable things which comes under his eye is the general appearance of 
the interior of the creamery. Do you know if there is any place in the 
wide world that should be free from reproach, it is the factory where the 
butter is made. It is the most delicate and wholesome article of food on 
the market, and no other article of food needs the constant care to keep it 


up to its standard as does butter. 


I am not of the opinion that it takes as much skill to make a pound 
of flgur as it does to make a pound of butter; neither do I know of any 
other article of food that a little neglect in its manufacture would cause 
it to deteriorate so fast. The interior of a flour mill if not perfectly clean 
would not, perhaps, injure the quality of the flour; at any rate the con- 
sumer would probably never know the difference, but with butter it is 
different. The consumer is being educated to tell whether the milk and 
cream was perfectly clean from which their butter was made, and when 
any impurities get into the milk, no known method will eliminate them, 


they will remain until the butter is consumed. So for this reason it 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 117 
takes more care and skill to make butier than any other article of food 
that I know of, and every thing must be perfect in the creamery. 

My observation shows me that there are some buttermakers who 
expect toe much from patrons; to. much, for the reason that they do not 
set them a good example. Tnere is no better example, and no better 
way to educate patrons than to have your factory in such a condition that 
when they come into it they will stand in admiration of its purity and 
neatness. And then the traveling man likes to see a nice, well kept fac- 
tory, and when they go to one they go away and talk about it. The but- 
termaker who does not visit other factories and has no chance to com- 
pare his factory with others, does not perhaps realize the great differ- 
ence there is in the condition of these factories. Now wenoticetheround 
corners in the factory; we used to make them when as boys we did the 
fall plowing, and had to go over them again. We notice the oil on the en- 
gine and separators; the bunch of waste in the corner; the rubbish in 
the engine room, and the pieces of belt and other articles on the window 
sill. These are very little things, but they count largely in the appear- 
ance of the factory. Again, we notice the appearance of the buttermaker. 
It is not necessary that the buttermaker wear a white collar and cuffs 
while at work in the factory, but it is essential that his clothing is 


clean. 


Let me give you an illustration of what I mean: One time a large 
creamery company wanted aforeman, and their manager was sent to 
another county to hire a buttermaker who had quite a good reputation, 
but unfortunately that buttermaker’s appearance, in the matter of clean- 
liness of his wearing apparel, disgusted the manager, and he came away 
without making himanoffer. The buttermaker was out six hundred dol- 
lars, as that was the difference between the salary he was getting and 
that he would have been oflered. Six hundred dollars would have done a 
lot of washing. 

Buttermaking is not just being able to make a fancy article of but- 


ter: there are hundreds of buttermakers ont, of a job who can make 


xe ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


fancy butter. One of the most essential things is knowing how to get 
along with people with whom you have to deal, and this is the hardest 
thing for us all to learn. That buttermaker who has the faculty of 
smoothing the ruffled feelings ofa patron or a patron’s wife, and sending 
them on their road rejoicing is a jewel; and yet thereare plenty cf these 
buttermakers. This is what is called tact, and tact commands a bigger 
salary than anything else in business. Business men are always looking 
for men of tact, and inno placeis it more essential than in creamery 


buttermaking. 


Out in California, they callthe creamery buttermakers “Creamery 
Operators,’ and I like this name, for a man may be the best of butter- 
makers and still not be asuccessful creamery operator. They used to 
tell us that a buttermaker should have a musical ear so he could tell 
when the separators were at the right speed. These fellows, however, 
have gone the way of those who guessed at the right amount of salt, and 
those who color their cream by pouring the color out of the can until they 
think they have enough; those who guess at the acidity of the cream; the 
richness of the cream; the amount of fat lost in the skim milk; those 
who can not tell within a ton of how much coal they burn in a week— 
those are the fellows who are “gvuing away back and sitting down,” and 
the fellows who are taking their places are the ones who weigh the 
salt, who measure the color, whotest the cream for acid and butter fat, 
who know exactly what kind of work the separators are doing each day, 
and who also irae what it costs to make a pound of butter in his 
factory; these are the buttermakers who are not looking for jobs; there » 


is always one waiting for them. 


In our travels among the creameries we find buttermakers who say, 
“Well, those butter exhibits may be all right, but I don’t take any stock 
in them.” Another one says, “I don’t believe starters will help to pro- 
duce better butter.’”’ Another does not read the dairy papers hecause 
some one writes something that he dees not believe. These fellows will 


perhaps flourish for a while, but mark my word, there will be a time 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 11g 


when these buttermakers will have tc leave the business simply for the 
reason that. better educated men will step into their places; it has hap- 
pened every week, you know of cases as well as I do. 

The creamery business is taking great strides; changes are coming 
fast; what’ will: be: the methods: five vears hence, we know not. It may 
be that the large syndicates and firms will control the creamery business- 
Perhaps they will be able to make butter cheaper than the small cream- 
ery companies, and if so, the little fellows will have to quit the business, 
for the milk producer will sell his milk to the creamery who pays the 
highest price. Or again, the farmers may get the co-operative fever and 
drive the big concerns off the face cf the earth. They did that once, and 
whether history will repeat itself we know not, but whatever change 
comes, one thing will remain the same, if the big firms make the butter 
they will want the best skilled labor they can get, for their butter must 
be fancy; if the co-operative creamery is to remain, then they must have 
the best talent. So in face of these facts, it remains for the buttermaker 
to be prepared to fill any. position in his line of work, so that he may be 
ready for any change that may come. 

We believe the wages of butterinakers will never be any lower thar 
now. In fact there is a tendency toward better wages and better butter- 
makers. This is especially true in the State of Minnesota—that state 
which is setting such a fast pace for other states. We must keep an eye 
on Minnesota, or they will distance us and we will be left at the pole. 

Did you ever stop andthink why Minnesota is making such rapid 
strides? It is because every person who lives there, from the governor 
down, takes an interest in creamery buttermaking. They talk about the 
quality of Minnesota butter at home and away from home, and they are 
convincing some people that there is merit in Minnesota butter. OF 


course, we, who live-in other states, know better, but I want to whisper 
to you that Minnesota buttermakers will bear watching, for they are out 
for blood and they are determined to put their state at the head, and I 
guess. they will succeed if Illinois and Iowa do not wake up and heag@ 
them off. 


120 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


It is the buttermaker of the future that we must think of today, 
not those of the past. If you are to stay in the business, then be the best 
buttermaker in your state. Don’t consent to be the second best. There 
is only one way, and thatisto meet every new buttermaking problem 
and be ready to solve it when it comes. Make yourself valuable to your 
employers so that they can not get aiong without you, and when this is 
accomplished you will be successful. 

Song by Mr. Bagley. Encorea. 

By the President: ‘We expected to have Prof. G. L. McKay, who is 
at the head of buttermakers, with us today, to give usa talk on “Starters 
in Buttermaking,”’ but he is unabie td be present and your worthy Secre- 


tary, Mr. Caven, will read his paper. 


STARTERS IN BUTTERMAKING 


BY PROF. G. L. McKAY, AMES DAIRY SCHOOL, IOWA. 


(Paper read by Secretary.) 


That Prof. McKay expected to be present is proved by the first sen- 
tence of his paper, which reads: ‘I am pleased to be here at the meet- 
ing of the Illinois Association.” The interchange of ideas and some- 
times the interchange of prizes do good. We get a chance to find out 


a 


what the other fellows are doing. {I am decidedly in favor of interstate 
contests. As we allsell on the same markets, it is just and right that we 
should come tog2ther in competition. The time is coming when all but- 
ter will be sold on its merits. I think if butter was sold in this country 
the same as it is in England, we would see a variation in prices of sev- 
eral cents per pound. Whenever this time comes we will find many 
thanges in our creameries; good buitermakers will be ata premium and 


the poor ones will be forced to the wall. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. I2I 


I spent eight days iast winter at the National Convention at St. Paul, 
examining butter with judges. I must say I never saw a greater variation 
in quality than was displayed at that meeting. If prices were paid for 
this butter according to quality, there would certainly be a variation of 
from five to six cents: per pound. 

What is the meaning of this wide range in quality? It cannot be the 
feed, as most all cows in the western states have very much the same 
kind of food. Tke difference cannot be due to the period of lactation, as | 
most all our creamerymen have many fresh cows. If the trouble is not due 
to the cow, nor the food consumed by the cow, we must look elsewhere 
for it and try to find a solution for the same. It is true that some foods 
have a decided effect on the flavor, such as wild onions, cabbage and tur- 
nips. These foods seem to be largely charged with volatile acids and 
when they are fed, pasteurization of the cream will largely remove the 
obnoxious flavors. 

We have two periodsin the year when the makers have trouble in 
producing fine flavored butter. In the winter months the buyers com- 
plain of winter flavor, and during the dry period in the summer they 
complain of summer conditions. 

Now I believe it is possible tc make fine butter during either period, 


or to make good butter the year arcund. 


In the month of June, when nature has covered the earth with loveli- 
ness, the right kind of fermentation seems to be everywhere. Most any- 
one can make fine flavored butter at this time; but when the kind of 
bacteria that we have to deal with changes to the undesirable kind, it 


will then require skill. 


At our sckool, our bacteriologist made a number of tests to determine 
the kind of bacteria that milk contains during the different months of the 
year. In March, wher it is quite difficult to make fine butter, one hundred 
samples from different patrons’ milk were taken. Only 12% per. cent 
showed pure acid flavor; 48 per cent impure acid flavor, and 391% percent 


Rapid decomposition of the curd. Samples taken April 8th. showed 50 ver 


122 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


cent pure acid flavor; 27.7 impure acid flavor, and 22.3 rapid decomposi- 
tion of the curd. In April we found a decided improvement in the kind 
of bacteria present. Samples taken on May 10 showed 90 per cent pure 
acid flavor and 10 percentimpure. This largely explains why it is easy 
to get good flavors at some times cf the year and not at other times. 
Samples taken in June and July skowed about the same results as in May. 
Now if we could get our patron te exercise more care in regard to 
cleanliness, a lot of this troublemight be obviated. Still, at certain 
periods, makers will have tocombat undesirable fermentation. 

In winter months when cows are milked in the stable, most of the 
germs that get in the milk are of an undesirable kind, or what might 
be termed putrefactive bacteria. These germs are found in the manure 
and come mostly from the intestines. Particularly do they abound in 
warm, unventilated barns; so great care should be taken by the patron 
to have their udders wel! cleansed before the milk is drawn, and to have 
the milk removed from tke stable as quickly as possible. | 

In the summer months, during a dry period, frequent complaints 
are heard from butter dealers of what they term summer conditions or 
weedy flavors. These flavors are undoubtedly caused by a species of 
bacteria. As many of you no doubt have observed that the next morn- 
ing after a good heavy rain, your fiavor will change and improve. Many 
attribute this to the fresh grass, but fresh grass does not grow ina night. 
Our bacteriologist found by experimenting with a species of bacteria, 


that he could produce this same weedy flavor. 


I do not like to use the term “‘starcver’ during the winter period, nor 
during the dry period in the summer. I would sooner use the term “con- 
troller,’ as I would use heavy enough starter to control the flavor. The 
lactic acid bacteria seems to be a very important factor in cream ripen- 
ing. 

When traveling through Eurcpe I found that acid cultures were uni- 
versally used for ripening cream. This is not to be wondered at when we 


examine the kind of bacteria that well ripened cream of a good quality 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 123. 


contains. We find that good cream contains 90 to 95 per cent of lactic 


acid bacteria. 


To illustrate more thoroughly the effect of a good starter, I wili 
quote, if you will pardon me, some work done at the Iowa Dairy School.. 
at the meeting of the National Dairy Association held at Topeka, Kan- 
sas, one of our students, Mr. Mortensen, scored the highest on flavoring, 
48% out of a possible 50 points. The following year Mr. Evans, from our 
school, was tied for second place at the Sioux Falls meeting. At Lin- 
coln meeting, Mr. Mortensen again was second, and last year our man. 
Webster scored one point the highest. Here we find that butter made at 
our school secured the highest twice in four consecutive scorings and 
occupied second place at the other two scorings. Do you suppose we 
could make that kind of a record showing butter in the summer 
months? I would without any hesitation say, No. Our succ2ss was: 
brought about by using heavy enough starters to control the ripening, 
and thus overcome the effect of the stable fermentation. As I said be- 
fore, at certain periods of the year you should use enough starter to con- 
trol the favor. The best way to do this is to use 20 to 25 percent starter, 
and put this in your cream vat with a few good, cans of, milk before you 
begin to separate. Then skim a good heavy cream so that you will have 
a 25 or 30 per cent cream when you are through separating; that is. 
starter and all. If you ripen this until the cream begins to thicken and. 
then cool you will invariably have fine flavored butter. Iam athorough 
believer in the use of acid tests for cream ripening, but where a maker 
has no acid test, I would advise ccoling cream as soon as it begins to 
thicken. One great drawback to starters, in many cases, is the work of 


preparing them and carrying them forward in a practical manner. 


It is true that we have many good starter cans on the market. Some: 
of our makers, however, demand a more practical method. I find for 
the everyday maker that, a tank 3 to 3% feet wide and 6 feet long and 1& 
inches deep, or big enough to ho!d a number of starter cans desired, con- 


structed of 14% inch lumber, witk steam and cold water connections. 


124 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


serves the purpose well. With this you need some cooling cans, or cans 
constructed by a tinner on the same principle. By placing these cans of 
skim milk in a tank of hot water you can soon pasteurize them. 

It is not necessary to stir the milk all the time while it is heating. 
Turning the cans around occasionally will be sufficient. A little cooked 
taste will dono particular harm. There should be a number of strings or 
wires put over the tank and fastened to the ceiling, having hooks on the 
ends to fasten in handles of cans so as to prevent them from tipping 
over in the water. 

It is better to heat the skim milk to 180 or 209 degrees and keep it at 
chis temperature for 15 to 20 minutes. The hot water should then be re- 
moved and cold water run around the cans. This will quickly cool the 
milk down to a temperature of 75 to 80 degrees, when it is ready to be 
inoculated with 2 percentotthe mother starter. In this manner two or 
three starters can be carried on With very little trouble. We get the best 
results when preparing a new starter from pure culture, to start it with 
about a quart of pasteurized milk. When it begins to coagulate or has 
Wn acidity of about 35 to 40 degrees, Mann’s test, or from .5 to .7 of one 
per cent by Farrington’s test, itis in the best condition for adding to a 
Jarge starter. 

lf a starter is carried too far the excretion thrown off by the bac- 
teria destroys them. There are mere bacteria present at the degrees I 


mentioned than at any other period. 


One advantage in using atank for holding the starter cans, is that 
you can quickly cool your starters down as soon as they begin to coagu- 
late, by adding crushed ice to the water in the tank. Starters cannot 
only be cooled, but they can be kept at a low temperature with very lit- 
tle trouble in the tank. The covers on the Cooley cans prevent any im- 
pureties from falling into the milk. 

It is just as necessary to carefully observe the ripening of the 
starter as it is the ripening of the cream. With good can, a _ starter 


ghould be carried forward for atleast a month. The old saying that “As 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 125 
you sow, so shall you reap,” comes true in buttermaking, as in any other 
place. If we use over ripe starters, we will certainly get an undesirable 
flavor in our cream. 

The Danes claim to carry the same starter for morethana year with- 
out changing. The average maker ay get better results with a commer- 
cial starter during the winter months; however, with little care, good 
natural starters can be secured. The system that has been mentioned so 
frequently through the press is a good one. Take a number of samples 
of best milk in sterilized glass fruit jars, and keep them at atemperature 
of 70 degrees until they coagulate. When you find a sample that has 
coagulated solid, without any pin holes, and has a pleasant acid taste, 
you may know you have the right kind of fermentation present to give 
the desirable flavor. This can be used to inoculate the large quantity 
of milk to be used asa starter forthe cream. After a starter ofthis kind 
has been carried forward a few times, it virtually becomes a pure culture. 

In the near future, starters will undoubtedly be as commonly used for 
buttermaking as yeast is for bread making. The proper grading of but- 
ter and selling according to quality, will put the butter business on a 
much higher plane. 

Buttermaking in a modern creamery is a very pleasant occupation. 
The separation of cream with a modern centrifugal separator, the use of 
pure cultures to control the flavor, the acid tests to determine the acidity 
of the cream, the combined churn and worker for working the butter, 
and the ammonia machine for refrigerating purposes, demand the highb- 
est kind of skill. 


To the young man who has mastered all these, there is a bright future 
in dairying. To bea good creameryman, the first demand is cleanliness. 


Without this a maker might as well drop the dairy business. 


I like to see a maker who has nerve enough to stand up for hisrights 
and reject milk that will not make the best quality of butter. A patron 
who constantly sends poor milk needs arousing in a vigorous way. Smooth 


words fail to have any effect upon him. 


126 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Two of the highest salaried and most successful men we have in 
Iowa are termed “cranks” by many of their patrons; but their butter 
sells for one cent above, and we can stand a little crankiness ina man who 
produces first class goods and especially when his butter sells for one cent 
above. ; 

All theories and rules laid down at dairy schools and conventions 
are just so much raw material furnished for makers to work with, and 


unless a maker can apply these, they are of no benefit to him. 


SOME LESSONS FROM PAN-AMERICAN DAIRY TEST 


DE WITT GOODRICH, FT. ATKINSON, WIS. - 


Mr. Chairman, Ladies and Gentlemen:— 

The first act of this drama seems to be paper hanging. (Hangs 
chart.) It is possible that my paper will overlap the paper you heard 
yesterday. Not being present at that time, I cannot tell whether it will 
or not, but there may be some of the facts that were not touched upon. 

The Pan-American dairy: test extended over the whole six months 
of the Exposition. It included the testing of each one of the fifty cows, 
representing ten different breeds, both for butter fat and for total milk 
solids, as well as the weighing and charging of every item of feed consum- 
ed by each animal. 

In addition to all of this, one day’s milk from each herd of five cows 
was separated and churned by ‘itseif each week. 

Every cow was weighed into the test May 1st and out of it October 
last, and the gain in weight of each herd credited at 3 cents per pound. 

This work required the employment of about twenty experts and 
assisstants, with the superintendent, at a total expenditure in salaries 
Of $7,320.00. The cost of the test to the exposition company for feeds, 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 127 


ice, etc., amounted to $4,700.00, making a total cost of over $12,000.00, 
which was, however, to a great extent, offset by the sale of products. 

An advisory committee composed of Major Henry E. Alvord, Hon. 
_E. W. Hobson of Canada, Dr. W. H. Jordan and J. H. Grisdal (the two 
last named representing the Associations of America and Dominion Ex- 
periment Stations), together with a representative of each breed for- 
mulate the rules which governed the test. 

They provided for the awarding of four prizes to the herds of five 
cows excelling in the following points of merit: d 

ist.—Greatest net profit on estimated butter at 25c per lb., 85 lbs. fat 
in milk, representing 100 lbs. of butter. 

2nd.—Greatest net profit on churned butter at 25c per lb. 

3rd.—Greatest net profit on tctai milk solids at 9c per lb. 

4th.— Greatest net profit on tctal milk solids at 9c per lb., plus gain 
gain in live weight at 3c per lb. 

This joint committee also established prices at which the various 
feeds should be charged to the cows, this being estimated from a review 
of the prices of the several feeds throughout the United States and Can- 
ada for the last five years. They were as follows: Corn silage $2.00 per 
ton; green feed $1.75; clover hay $7.00; bran $15.00; ground oats $19.00; 
cornmeal and gluten feed each $16.00; and oilmeal, cottonseed meal and 


pea meal each $25.00. 


The carrying out of a test of this kind, extending as it did through 
about two-thirds of a period of lactation, and embracing so many 
breeds of cattle, could not help but teach many valuable lessons, or to 


more firmly impress some previously learned. 


The agricultural press during the last four months of this test kept 
the reading farmer pretty well posted as to its progress, and since its 
completion, has given out not only the gereral results freely, but las 
abounded in speculations and de“iuctions from the results, variously 
colored according to the view point, previous conviction or prejudice of 


the writers. ; 


/ 


128 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Since five of the herds were from Canada and five from the United 
States, something of the spirit of international contest added to the in- 
terest of the work. 

Considering that three of the four recognized dairy breeds were 
represented by Canada, namely: the Holsteins, Jerseys and Ayrshires, 
it would not have been strange if three, or even all four of the prizes had 
been carried off by our industrious neighbors on the north, but, thanks 
to the excellence of our Guernsey herd and ability of their herdsmen, 
the two prizes for butter production came our way. 

In the brief time at my dispcsa!, I shall try to call attention toa few 
of the lessons taught by this work as they appeal to me. 

As the standing of the several herds has been so recently reported 
in all of the papers, I will not dwell on that, but will call attention simp- 
ly to the chart showing net profit in each of the two principal phases in 
the test. 


CHART 1. 
Net profit six (6) months. 


In butter fat. “Total solids 

7 leading breeds. 7 leading breeds. 
Guernsey NT. io. ee bee heehee 234 Holsteins ........s0c0se5 en 262 
JETSEYVE!s Hiacan kee G hi's dela oe 225. Ayrshires .....s.+5 seu eee 236 
AV PSRINES Kc eS tana hes Re eee 218 Brown Swiss’ ..;::...ssheeaee 02 0208 
FLOISUOINS joo 3s bs hare es et eee 211 . Short Horns .......:+. sue eae 206 
Reds owed |, 2A we eee ee ee 198 GuernseyS «......&.005 shane 203 
Brown WSWisss.% cease eae ne 188 Red -Polled ....... cones eee 202 
Krench Canadian, 2s vo. sec 176 JeTSCYS: °. 0.05 cele s o's es shi ee 202 


One point which seems to me worthy of special mention is the meth- 
od employed in the dairy barn at Buffalo to advise visitors and inquir- 
ing students of the performance and standing of each animal at any 
time during the test. ; 

For the benefit of those present who were not privileged to see this 
exhibit at Buffalo, I have made a chart representing the bulletin board 


suspended above each cow, on which was kept her record. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


129 
CHART II. 
Mary Mershall. 
Born April, 1891. Last calf April 15, 1901. 
RECORD. RECORD. 

Week ending Oct. 31. May I, to October 31. 
(oT 210 Ponnds Ru icex Soe es 5612 
lL = 6.2 Hatimated: butier 237257545 3542 
Estimated butter .......... 153 Valve of butter... 42 202k $88.56 
Weeme Wl DUiter ........... $3.83 Feed— 

Feed— - i od Sel cte «2 rated heath $ 6.63 
1 2 16 SR: Abts sea) Voces croldleeae 4.34 
ie <9 GPCL Base vaste. cyatee: dial, Pe susan 18.19 
0 a 73 ae 

—_— GED LOCI ia ia wecracen $29.16 
LA EY $1.28 PED, «2 chess elon chek $59.46 
TD go eines ma) d nse e oes $2.55¢ 


(Shows photograph of Mary Marshall.) 

In lieu of the cow herself, I have here the photograph of the cow 
whose record is given as it stood at the close of the test: Mary Mar- 
shall, the champion in net profit in butter production of all cows compet- 
ing. 

Thousands of people passed through the barn nearly every day, ane 
these records, together with the animals making them, were studied 
by both city people and farmers. 

Very frequently young ladies as well as young men, college students. 
and business men were seen copying off these records with evident in- 
test in having learned something of the possibilities of dairying, and 
having seen the cows which made the records. 

A lesson which appeals to me as one of the most important to be de- 
rived from all this work, isthattaught by a comparison of the extremes 


of profitable production found in the same herd. It is altogether likely 


7 


130 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


that in selecting individuals for any of the herds to take part in this great 
test, more care was exercised than would ordinarily be in making up a 
herd for private use by the farmer or dairyman who buys his cows, and 
yet, we had at Buffalo a very great range in profitable production in 
nearly all breeds. 

Several of the Canadian cows were selected without much use of the 
Babcock test, and several of these were disappointing; some of our breeds 
had few available animals to select from, making it impossible to geta 
uniform herd, but a most striking instance of uniformity occurred in 
the Guernsey herd. Medora Fern was selected on account of her fine ap- 
pearance. Little was known of her previous performance, and she did 
not promise great things when the scales and Babcock were applied just 
before the final selection, but her good looks let her in contrary to the 


better judgment of her herdsman. 


me CHART III. 


Medora Fern. 


Born January, 1894. 
Week ending October 31. 


May 1 to October 31. 
Last calf April 9, 1901. 


POON Meee rite eters es 84.5 Pounds milk... ..: 9-omeen 4225 

EOS Wes ceca laratastive taneiots 6 Sra 4.9 Estimated butter .......0. 215 

Estimated butter ......... 4.87 Value’ butter... 0 sane $53.75 
“Malus patter.) as $1.22 Cost of feed— 

Cost of feed— HAY os ecko \aiiegeenee $6.92 
PAV ciciccaabion ee comme S ols Silage .... .. 1caeeeee 4.61 
SLE ae ee ee Rae Se, 39 GTAID \. .c..6 60 5 oe lee 12.83 
VAUD S Ae coisa ears ase eae peace ile 

— Total feed :.....ii 50a $24.36 
SE ObaAl CCG) <aciaic curbs 38 6 ls $ .71 PYPht . . ss. s,cstc) 29.39 
BOTS oe cis do. 4 deevade F Stetalbe 51 


Q.—You got 25c per pound for the butter? 


A.—Yes sir 25c for butter. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 131 


Q.—Didn’t you get 25 and 35c for some of it? 

A.—-Yes sir. 

I have made a tabulation shcwing the difference in profit of cows 
of the same herds at Buffalo in several breeds, first showing extremes in 
in profit at Pan-American prices, end in the second column at present 
prices of feed and butter at 20c. which is about the net price received 
by creamery patrons at this time. To reduce feed to preser prices I 
have added one-third to value of grain and doubled the price of hay and > 
silage. This makes bran $20.00: giuten over $21.00; ground oats $25.00; 
hay $14.00 and silage $4.00. 


Pan- Pres- 
BREED MAME Test Amr. ent 
Prices Prices 


oo ae I Ma1y Marskall ...... 5.386 59.40 24.66 
Medora: Mem. .73.0<.°- 4.36 29.36 2.80 
re Primrose: 222. P.is56'. 15.64 50.25 18.90 
ECR Sy ah xe'ee e ale 3.98 38.52 10.10 

Lo 2 er TREE Rs Cine lina e ces, « 3.59 46.97 13.87 
Baas Me wa isco 3.40 38.70 8.87 

0 ee BOROCi ie ee caea een ewes 3.42 49.35 13.75 
BIBS Bones ats cnc os 3.25 36.60 2.70 
INURE. fh. oc oo Dee cee we RITVUOWER Gs Docc s @cine 4.45 52.10 19.42 
RR Ete Ws. na tle. ce cite 3.65 ‘Si.cd). dba 

fe a Se POG ta oN Os sate Beare 4.09 41.23 11.80 
Pte Oar. ed Uereing Fae care 3.25. 30.35 .09 

Prence meamadian ..............: BIGRISS. os oa bas hate dies 4.03 40.64 13.38 
BaBOuUch 305s wetiene. 3.67 22.94 1.85 

SS eee Molle cucsens so sect 3.71 43.01 9.02 
DISA clatter «$d an 3.43 28.80 2.40 


In these days of high priced feeds, a small difference in economical 
broducing power among cows which are generally called good dairy cows. 
makes the difference between the profit and loss. 

Take the Ayreshire herd, which was considered by all who saw 
them, as the most uniform herd and finest representatives of their 


132 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


breed; we find here that the best one made nearly 20 per cent greater 
profit than the poorest at the Pan-American prices with almost exactly 
the same ration, while 20c per lb. for butter and present prices for feed, 
the difference would have been over 50 per cent. 

This marked difference in cows brought together from _ different 
localities would seem to teach that dairymen should not depand en buy- 
ing cows to keep up the herd, but should build up and gradually improve 
by rearing from the best athandand constantly weeding out the poorest. 
Even a careful test with Babcock and scales at just one time, will not 
tell what a cow will do for a year or for six months, and the best of 
judges are often deceived by appearances. 

Medora Fern made a very good showing for three months, but then 
fell off rapidly, while apparently n perfect heaith; and at the end of the 
six months was making very little profit with butter at 25c. 

One point about ihe best and poorest cow of each breed at the Pan- 
American, which seems a little strange, and yet would certainly seem sig- 
nificant, is the fact that in every breed the most profitable cow tested 
high, and tre lesser profitable one low (for their breed.) 

In several of the breeds the profit of the five cows is graded just in the 
order of the richness of their milk. Notice the test of the Jerseys in the 
order of their profit from highest io lowest: 5.64, 4.74, 4.40, 4.27, 3.98. 
The Brown Swiss, 4.09, 3.80, 3.61, 3.45, 3.25. 

In nearly all breeds tliere is some uniformity of progression in rich- 
ness corresponding with profit, but there are of course some irregularities 


in this. 


~ 


COMPOSITION OF MILK. 


Since my part of the work in this test was the weighing and testing 
of milk for butter fat and total solids, I shall confine the balance of my 
remarks to this phase of the work. 

The average composition of milk of the several breeds at Buffalo for 


butter fat and for total soiids is shown by the following table: 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 133 


COMPOSITION OF MILK. 


Percent total 


Breed. fat solids 
Poiled. Jerseys’ oo. .i,0s sk 50 4.66 13.93 
GWErNSEYSi estat tos 24) Seat 4.60 13.92 
PRES OU tra oe Sen OE IG Sass Shor 4.58 13.96 
I'rench Canadiaa ........ 3.99 13.32 
Berg olleds o's oco5h et 3.98 13.14 ‘ 
PUM TMLIBOS et ietets see, oo ab ere 3.69 12.69 
BOWNESS WASS: sso ence cee. O8 4266 
MONE CROTUS i. ce oo %.c biel oe 3.57 12.84 
Diveh: Belted: 2 eco. Ss. es 5.40 12.31 
MPS OMI Sich) siete aig Brad oe sie 3.25 12.08 


INCREASE IN PER CENT FAT DURING PAN-AMERICAN.. 


During the six months every one of the fifty cows made a gain in 
richness incident to the advance cof lactation period. By averaging the 
four weeks composite tests for cach cow, for the last month separately, 
we have a kasis for determining this gain without having to contend with 
the fluctuations from week to week caused by things seen and unseen. 
Comparing these averages for the months of May and October we find 
“every cow gained, from tie Guernsey, Cassiopia, with a gain of only 1 
per cent, to the Polled Jersey, Queen, with a gain of over 2 per cent. 
The gain in richness of the mixed milk of the five cows of each breed 
was as follows: French Canadian, 1.1 per cent; Jerseys, .93; Guernseys, 
.9; Shorthorns, .9; Polled Jerseys, .8; Brown Swiss, .7; Red Polis, .6; 
Ayrshires, .6; Holsteins, .52; Dutch Belt, .5. 

Of the 50 cows, twenty-eight averaged to test higher for sach montk | 
of the six than for the preceding menth. Eleven cows missed this uniform 
progression by testing lower for some one month than for the some pre- 


teding month The other eleven cid not increase in test with such uni- 


134 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


formity. As most of the drops in ike test occurred in the months which 
were excessively not, and the cows known to be very uncomfortable 
from heat, it may be safe to attribute most of them to that cause. 
Considering that, with a few exceptions, all the cows in the test had 
calved within two months of the opening, which would bring them from 
six to eight months in lactation at the close, a natural conclusion 
' from the above data would be, that with cows calving in spring and stabled 
through summer, the percent of fat increases as the period of lactation 


advanced. 
THE COMFOSITE TEST. 


During a part of the time, the separate milkings of each of ibe five 
cows of some breed were tested ircdependently of the composite test for 
the full week corresponding with the composite week. This was done 
partly as a check against possible tampering with the composite sam- 
ples, ard partly as-a matter of intercst in showing the accuracy of the 
composite method of testing. 

As there is likely to be in th ¢ audience a number of patrons as wel. 
as proprietors of creameries, I thcught it might not be out of place t« 
show how nicely the two methods p:oved each other and how indisputa- 
bly accurate the composite method is, if handled with a _ reasonabie 
amount of care. 

Each milking was weighed “When brought to the dairy room, at once 
poured into a “‘shot-gun can,’ asample taken with milk thief into the 
composite jar, one dipped cut forthe lactometer test and a third one taken 
with the pipette direct into the Babcock bottle. These last mentioned 
samples were tested every day and the composite sample at the end of 
the week. 

The sum of all the different amounts of fat obtained by multiplying 
each milking by its test, should of course equal the product of the total 
yield of milk for the week and the composite test. Or, on the other hand, 
the sum of the daily fats divided by the total milk yield should equal the 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ic 


composite test. Of the 35 cows tested in this way, not one differed more 
than one-tenth of one per cent\tetween tie composite test and the per 
cent of fat, as shown by the severai milkings. And in no case was there 
a difference of more than one-fourth of a pound of fat for the week’s 
work; several agreed exactly. 

In further support of the reliability of the Babcock test and alse of 
the composite method. I weuld say that of the 1300 official tests made in 
connection with this work (each one of which was run in duplicate) only 
seven of these pairs differed more than .1 per cent. Where a difference 


of more than this occurred, the test was repeated. 
VARIATIONS OF TESTS. 


Creamery patrons are apt to demand aa explanation of any sudden 
change in the test of their milk at the creamery. Some of them seem to 
think that tie man who operates the test should be ante to tell why the 
difference occurs ,and I believe some buttermakers, rather than plead 
ignorance, sometimes offer explanations which may seem to him to 
answer the purpose for the time being. but which fails to apply at some 
other time. 

The man who feeds and milks the cow is really in better position to 
give intelligent reasons for variations in the test, but I see no reason 
why either one should be ashamed to own that they do not know, as it 
is pretty certain that there are a great many more things still to be learned 
on the subject than Lave been learned up to date. 

A few things which affect the richness of milk of the individual cow 
from day to day or from weekto week are pretty well established, but 
since some of these variations of individuals are equalized in the herd. 
we have fewer reasons for great variations in herd milk. The larger the 
herd the more uniform should be the test from week to week, cther 
things being equal. 

One of the Jersey cows atthe Pan-Amzrican jumped around in test 
for successive milkings as follows: 5.6, 4.9, 3.7, 5.6, 5.2, 2.5, 4.7, 3.8, 2.9 


£36 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


and 3.5, but the same cow’s weekly composite tests ran fairly even for 
successive weeks, thus: 3.95, 4.0, 4.1, 3.7, 4.1, 4.4, 4.2, 4.2 and 4.0. 

In like manner the variations cf individual cows from week to week 
are partially obliterated in the test of the mixed milk of the herd. Some 
of the greatest variations in herd tests for successive weeks at the Pan- 
American were as follows: Jerseys beginning with the week of August 
6th, and for succeedings weeks was 4.32, 4.80, 4.40. The French Cana- 
rian July 16th and succeeding weeks, 3.59, 4.03, 3.87, 4.09. The Guernseys 
for weeks of July 30 and August 6 went 4.42 and 4.72. 

I believe the Babcock test has been repudiated by creamery patrons 
sometimes for showing variations from week to week: no greater than 
the above, just because they knew rot reason why the milk shou!d vary 
at ail. But worse than this, and some times a direct result of kicking on 
the test, is the practice of evening up the tests by a dishonest butter- 
maker, who prefers to remove any seeming inconsistencies in the test be- 
fore giving them out. I regret that such things as this have been known 
to occur, and am sure that such practices as this have in one way and 
another resulted in much lack of faith in the test even when honestly and 
intelligently handled. 

When I find the test uf a creainery running uniform from week to 
week with a range of only .4to.6 per cent among a large number of 
patrons, I am suspicious that all may not be right. 

it may be of interest to know that with every breed tested for con- 
secutive milkings at the Pan-American, nearly every cow tested lowest 
in the morning. Five of the breeds tested in this way (25 cows) were 
milked three times a day, at 5:00a. m., 12:30 p. m., and 8:00 p. m., mak- 
ing the night period 9 hours and the other two 7% hours each. With 
these cows the morning’s' milk tested lowest, the noon milk highest, and 
the night milk between the two. Two breeds so tested were milked only 


twice a day at equal intervals and al! of these averaged to test lower in 
the morning. This seems toindicate that the milking following the 
period of rest was least rich in fat, regardiess of the comparative length 
of periods. ; 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 137 

The difference in richness was not very great in most instances, but 
much greater with the Jerseys than any other breed. The avarage test 
of noon milk of the Jersey herd for one week was 5.34, for the night milk 
4.61, and for the morning 3 97, a difference of 1.37 per cent between morn- 
ing and noon milkings. 

By the President: There are books at the end of the hall to which 
you are all welcome. They are last year’s report. Read them and you 


will come back next year and join us. 


CREAMERY BUTTERMAKING 


A. E. THOMPSON, FOPULAR GROVE. ILL. 


By the President:—Mr. Thompson is the gentleman who took his 
little tub of butter over to Dubuque and brought back the grand sweep- 
stakes of Iliinois. 

Mr. President, Members of the Illinois State Dairymen’s Association, 

Ladies and gentlemen: 

In presenting a paper on the subject assigned me, Practical 
Creamery Buttermaking, I shall advocate no particular method as be- 
ing superior to all others, but wili only try to give a few details of my 
regular every day work. 

One of the most important things in successful buttermakirg is a 
good starter. With a good starter, rightly handled, the buttermaker has 
the ripening of the cream practica'ly under his control, while with no 
starter, he must trust largely to chance. 

To prepare a starter, I pasteurize skim milk at 180 degrees, and hold 
at this temperature not less than 30 minutes; then commence to cool 
and when cooled to 80 degrees, add about 2 per cent of previous day's start- 
er and continue the cooiing to 68 degrees, or 72 degrees, depending on 


the weather. 


138 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


As soon as cream vatis emptied and washed, starter is put in, and 
when separating commences the brine coil is connected with line shaft 
and cream kept constantly stirre/ irom beginning to end of separating. 

In tempering milk for the separator, we use an ordinary tempering 
vat, the capacity of which is only equal to about one-third of our sep- 
arating capacity. This lack of capacity is made up by the use of live 
steam directly into the milk. 1 know this is contrary to the teachings 
of the present time, but if rightly used I see no harm in it, at least, I 
have made some high scoring butter in this way. 

The temperature at which milk Is skimmed is from 78 degrees in 
winter to 88 degrees in winter. ) 

We use the Alpha separators, running at a speed of 6,000 revolu- 
tions per minute; each one separating 2,000 lbs. of milk per hour; cream 
screws set to deliver a 45 to’/50' per cent of cream. 

At time of finishing separating, 10:30 o’clock, cream is ata temper 
ature of 70 to 76 degrees. From this time on, cream receives no further 
attention until the required acidity is obtained, which usually takes from 
three to four hours. 

When the required acidity is obtained, cream is cooled to from 46 
degrees in summer to 54 degrees in winter. The point to which cream 
is cooled being guaged somewhat on the weather and time required for 
churning. When cooled, cream receives no further attention until churn- 
ing time, 4 o’clock next morning. 

Churning is doneata temperature of 56 degrees, or as low as possi- 
ble and have the butter come in a reasonable time. This point is de- 


pendant somewhat on amount of cream to be churned and size of churn. 


As soon as cream begins to break ten to fifteen gallons of water is 
added and churning continues ufhtil butter granules are about the size of 
wheat grain. The buttermilk is then run off and butter washed once 


in water at a temperature of 52 to 53 Cegrees. 


Butter is worked once on a Mason worker and salted to suit the de- 


mands of the market. 


__”™ eee 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 139 


Secretary Caven specified that I should give details as to care that 
Was exercised to get good milk. In this connection I will say, if a 
can of milk comes to the factory either sour or bloody, I return it with 
a letter tied to the can, explaining what is wrong with it. 

Another point which I think has a very great influence on the qual- 
ity of milk delivered to the factory, is the pasteurization of the skim milk. 
Saying nothing about the other advantages of pasteurizing, the one fact of 
running the hot milk into the patrons cans is, in my estimation, a decid- 
ed benefit, and since commencing to pasteurize, December 5th last, Il 


am satisfied we are getting decidedly a better quality of milk. 


DISCUSSION. 


Mr. Hostetter:—I would like to Lear a little more about this starter. 

A:—In what respect? 

Q:—Whether you get your own culture from skim milk? 

Q:—I selected about two gallons of skim milk from a patron who 
brings fairly good milk and run that through the separator and pasteuriz- 
ed that at 180 degrees the same as tke other and add the pure culture 
to that at about a temperature of 79 to 72 degrees and hold 48 hours. 
Then I use that in ripening up the larger quantity. 

Q:—How do you hold your starter, what conveniences have you? 

A:—For starting the culture, I use a half barrel set upon ashelf with 
steam and start to about 70 to 72 Gegrees, depending of course upon the 
wether and get the water around it. Leave it at night 76 degrees and in 
the morning it is about where I want it. 

Q:—What kind of a starter can do you use? 

A:—The starter can is of tin or copper 22 inches in diameter by 
about 40 inches high, probably 32. Unisiontly high to make it &st the 
40 gallons. Some use galvanized iron about 6inchesindiameter. There 
has to be a little water space of 3 inches on the sides and 2 0n the bottom. 
That has steam coil connections. 


Q:—What percent starter Jo you use? 


140 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


A:—Usually from 18 to 25 per cent. 

Q:—Will it run through a hair sieve? 

A:—yYes sir. We may havetc shake the sieve the last time a little 
‘but; not a great deal. 

Q:—How often do you get milk. 

A:—Every day Sundays includ: d. : 

Q:—If that starter should besoin<; thick, would you advise warming 
‘it and getting whey and putting that in, would that be injurious? 

A:—I am inclined to think that would be injurious. I don’t know 
anything abouc putting whey in. 1 never heard of it until I heard your 
paper today. I have tried warming the starter, once tomy sorrow. You 
can very easily make white specks in your butter by warming your 
starter. Of course using whey would not produce white specks. I don’t 
know how that would affect it. . 

Q:—Suppose you was running a creamery three days in a week could 
you hold that starter from Friday to Monday? 

A:—I never had any experience in that line. I think the way would 
be to pasteurize your skim milk and cool it down toa very low point and 
hold it until you wanted to ripenit up. I would try that. 

Q:—Don’t you think if it}was cooled to 40 degrees it would hold all 
Tishic’, 

A:—lIt is possible it might hoid 24 hours. Not longer than that. 

Q:—What per cent of acidity in your cream when you start? 

A:—Well, of course, I use the Farrington tabiets, but it is my im- 
pression that our tablets are weak. I run to .65 to .70 per cent. 

Q:—Ever damp or soft? 

A:—No sir. But you take 35 per cent cream and run in 70 rer cent 


acidity, it is rather higu. 
Q:—How long have you kad them? 
A:—Over a year. 


Q:—I would say here,i havehad a talk with Farrington recently in 
regard to these tablets. They will not weaken in strength but the solu- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


14k 


tion will. I have tablets whichI have had a year and a half and I find 
for proper acidity Irun up as high as 70 to 81 per cent, yet the tablets 
are all right and will not lose in strength. 

Q:—Did you ever have any trouble in getting too much starter in 
that your cream gets too thick, will not string readily? 

A:—No sir, never had any tro ible. 

Q:—In my work in Wisconsin I have found some of Farrington’s 
tablets which were too weak. I carried with me what is called a normal 
solution for the purpose of testing tablets, and I have found in more 
than one case where the Farrington tablets had lost strength, but that is 
more than a year ago, they haveprobably changed them now. If damp 
or soft they will weaken. I found in one instance they were only about 
one-half strength. I think as a rule where the tablets are new and 
hard and firm and not allowed to get moist they are all right. 

Prof. Erf:—I find once in a while that the water that you use has a 
great deal to do with the acidity, sometimes sterilizes the tablets with 
the acidity in the water. Some acids in water makes a lot of difference. 

Q:—Ever tried the milk from fresh cows and used that for a starter 
instead of using pure culture? 

A:—I have used skim milk starter; as to whether the cows were 
fresh or not I could notsay. Iselecited milk from good clean fiavored 
milk and I will say that as good a starter can be made with good skim 
milk as from pure culture, but it is not as uniform. 

The President:—Whose culture do you use? 

A:—Douglas. 

Mr. Hositetier:—Do you know whether this starter is made from 
fresh cows or regular cows’ milk? 

Prof. Erf:—Not always. We vrefer miik from cows that have been 
milked three montis. 

Q:—-Will this milk from fresh cuws make fancy butter. 

Pror. Erf:—It seems to geta sori of'a rancid cr a sort of an older: 


flavor from fresh cows. 


142 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


DAIRY FIELD WORK IN ILLINOIS. 


A. J. GLOVER, UNIVERSITY OF ILLINOIS. 


Mr. President, Ladies and Gentlemen: 


I am glad of the opportunity to get acquainted with the dairymen of 
the state of Illinois. I hope to meet some of you after this meeting and 
explain the work more in detail. While I cannot takea great deal more 
work, there is still a chancefor some of you to have your cows tested. 

Illinois is offering to her dairymen what no other state in the union 
is extending—a chance for them to find out what each cow is doing in their 
herds, without any expense to th em. 

Illinois ig the first state that is offering to its dairymen an opportu- 
nity of this kind. It has been realized for a long time by close observing 
men, that there are many cows in the state that do not pay for the feed they 
consume. 

The object of the work is to improve the dairy conditions, by getting 
dairymen to see better methods of breeding, feeding and caring for their 
cows; by getting them to take better care of their milk; but getting 
them to build better lighted and beter ventilated barns; by betting them 
to select better sires for their herds, and by getting them to select better 
cows, and to sell their poor ones. 

The work is not alone confined to the farmers, but whenever time al- 
lows, I visit creameries and milkmen. If there is anything I can do to 
help them, 1 gladly do so. The aim of the work is to make dairying more 
profitable, to have the farmers k,eep better cows, get cleaner and better 
nilk on the market, and toimprove the conditions of the creameries, or, 
in a word, to raise the dairy standard in this great state of Illinois. 

The method of doing this work does not involve any direct expense. 
on the parties having the work done. Whenever we find a dairyman in- 


terested enough, in the improving of his ccws, to weigh and sample the 


ILLINOIS STATE LAIRYMEN’S ASSOCIATION. 143 


milk from each of them, every seventh week, we furnish hinj the neces- 
sary apparatus for doing the work. The outfit consists ofa pair of spring 
scales, milk sheet, sample bottles and tablets for preserving composite 
samples of milk. The party who undertakes this work is expected every 
seventh week to weigh and sample accurately each mess of m‘]k from 
each cow in the herd for fourteen consecutive milkings. When the 
weighing and sampling of the milk are completed, I visit his place and test 
the composite sampies. I am able, with the weights and tests, to determ- 
ine the amount of milk and butter fat that each cow produces during the 
week her milk is weighed andsam pled. I estimate from these weights 
and tests the amount of milk and butter fat she has produced three 
weeks before the period of weighing and Lesting, and three weeks follow- 
ing. 

I have some farmers whoare keeping approximate account of the am- 
ount and kind of feed fed to their cows. This makes the record much 
more complete, and my report will be of more value. The accounting for 
the kind and the amount of feed is not demanded of the person who ac- 
cepts this work, but we are more than anxicus to have them doit. The 
part of the work that we ask the farmer to perform, is to weigh and sam- 
ple the milk from each cowevery seventh week and to carry me to and 
from the station, for doing their testing. He kas no expense, and onlya. 


little labor, to have a compiete record of every cow in his herd. 


This record tells him how much milk and butter fat each cow in his 
herd has produced during the year and when feed is weighed it will give 
him how muchshe has consumed to produce this milk and butter fat. Or, 
in other words, what she has charged him for her keeping. The time re- 
quired for doing this work depends on the number of cows inthe herd. 
With ten cows, it requires about ten minutes more time each day to Jo 
the milking, about seventy minutes every seventh week, or about eight 
hours per year to do all theextra work. These few hours of time spent 


give him a record of each cow in his herd. 


It is my duty to keep all the records of the cows that I am testing, and 


to report to the owner at the end of thé year what each cow has done. 


144 ~ ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


I have, so far, only ninemen who have seen fit to take hold of this 
work. These men own about 273 cows, and nearly all of them are now 
giving milk. 

I have already hinted at the necessity of weeding out the poor cows, 
and keeping only the goodones. And right here I want to state my rea- 
sons: 

In the spring of 1900, Hoard’s Dairyman made arrangements with Mr. 
Kinsiey to make a special investigation of 100 creamery patrons in the 
state of lowa. The following Itake from Hoard’s Dairyman: ‘‘He was 
to visit each patron, make a special study of his farm methods, note the 
nutober and breeding of his cows, which he had milked the year previous, 
and to determine as nearly as possible just what his cows had cost him, 
in value, to feed. Also he was to take note of the owner himself, with a 
view of determining how much intelligence he was putting into his ~ 
After all these facts were ascertained, he was to visit the creamery and 
obtain the record of the yield of milk and butter per herd, for the year, and 
price received. This, when divided with the number of cows, gave the 
earning at the creamery per cow. Finally, he was to measure the cost of 
keep and determine the valudin butter from each cow, for every dollar’s 
worth of feed which had been given her. Nothing was to be said as to 
the cost of labor expended on the cows and milking and care.” 

“The total number of cows in these 100 herds was 982. There were 
four herds that ranged from $2.11 to $2.50 for every dollar’s worth of feed 
expended. There were 61 besides, out of the 100, which averaged from one 
dollar upward for every dollar’s worth of feed consumed. The highest 
being $1.91, the lowest $1.00. Of these 12 returned from $1.50 to $1.90. 
23 herds returned from $1.00 to $1.20 for every dollar they expended in 
feed.” 

“Now we come to the darkside of the picture. Thirty-five of these 
patrons out of the 100, received less than one dollar {rom the creamery for 
every dollar they spent in feed, 1nd the loss ran all the way from 2 cents 
to 56 cents. The extreme contrast is one man recciving $2.30 and another 


44 cents. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


145 


Now was it the creamery or the patron that was responsible for this 
difference? 

At the Illinois Experiment Station, Mr. Fraser fou:¢] that 2 cows 
coui‘d practically consume thesame amount of feed and give different am- 
ounts of milk and butter fat. Rose and Nora were the names of the two 
cows that wereinthisexperiment. Rose gave 11329 pounds of milk, 564 
8-10 pounds of butter fat; and Nora gave 7759 4-10 of milk and 298 64- 
100 pounds of butter fat. 

Prof. Haecker of the Minnesota Experiment Station found that he had 
cows in his herd that paid a net profit of $50.00, othera $20.00, and others 
only $8.00. The cows were all fed and cared for alike, but yet there were 
these great differences. . 

At the Wisconsin Experiment Station they found some cows in their 
herd that ever charged somethin g for their keeping. These different 
results show us that it is not alto gether a question of feed, but t he breed- 
ing oi the animal must be considered. And this is not enough. She 
should also be put to test from time to time, in order to find out whether 
she is a prfitable cow or not. 


It seems to me fittingand wise for the farmers to dispose of their poor 
cows, and keep only the good ones. These facts that I have presented to 
you must appeal to you when the prices of feed are high as they are at 

the present time. What is the use of keeping cows upon your farm that 
do not pay you for their board? Why not sell them, and why not keepa 
cow that produces 350 pounds of butter, instead of a cow that produces on- 
_ly 150 pounds of butterina year? The labor is the same,and she usually 
consumes the same amount of feed. I had rather have ten cows giving 
me a profit of $50 per head, thanto have 100 cows that were oniy giving me 
a net profit of $8.00 a piece. But there are many dairymen who are keep- 
ing cows that do not pay for the feed they consume, as it has been shown 


_ with some of the patrons of the lowa creameries. 
Some of the da irymen, to whom I have offered this work, call it 
“Book Farming.” These same people would not employ a doctor or a 


lawyer who were not learned in books. Let us put aside our prejudices, 


146 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


and look squarely at the subject to see whether our cows are the best, our 
milk that we produce the cleanest and best, that our butter is of the high- 
est quality possible for us to attain. 

Hoard once said, when speaking in Massachusetts on the subject of 
breed, an old Yankee stood upand said it was not in the breeding, but all 
in the corncrib. Hoard refiected a moment and then said, “You are the 
man I have been looking forallthese years. You say it is allin the corn 
crib. Uncle, how would you feed one of those razor-back hogs to make 
a Berkshire out of it? How woulda you feed a dairy cow’ to make a Short- 
horn of her? Let me tell ycuthat there is a horse named J. I. C. that trotsa 
mile in 2:10 on 12 quarts of oatsa day; yet I'll bet you have horses on 
your farm that couldn’t trota mile in four minutes if you had run ten 


tons of oats though them. No, my friend, it is not all in the corn crib.” 
9 
DISCU SSION. 


Mr. Hostetter:—I would like to extend an invitation to have you 

come and test my cows, and have them on your list. 

A:—Yes, sir; I think wecan make arrangements, if you will see me 
afterwards. I would like to meet any one after the meeting who is in- 
terested in this testing. 

By the President:—If you live in the right place, Mr.. Glover will ve 


pleased to meet and make arrangements to test your COWS. 


FEEDING THE DAIRY HERD. 


BY M.S. CAMPBELL. 


Mr. President, Ladies and Gentlemen: 


I am not much of a speaker. I was asked to come here and tell you 
how I handled my dairy herd, and it will not take more than a few 
minutes of your time. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 147 


On account of the extreme high prices for feed, it occurred to me along 
in November, that I must do some thing to make a profit i: handling my 
herd. My cows apparently were eating up all I got from them, and when 
oats were 45 cents a bushel and brand $22.00 a ton. I could not stand those 


expenses. Sol put my cows on the following feed in December: 


Silage, $8.62 worth; hay, $5.50. and shelled corn, $3.00. I gave them 
oat straw to pick at. That constituted all my cows’ feed. I tiailked 
twelve. There were five of them 2 year old; three out of five had been 
milked 15 months, and the remainder three and five year old. Those 
twelve gave 7146 pounds of milk at $1.15 makes about $82.00, and with an 
expense of $17.12 for feed, I received about $65.06 clean profit from my 


entire herd. 


I will say here that my hay was clover hay, and that substitutes 
for grain they did not get the month before. 


Mr. Glover was at my place and we figured this thing over and I think 
that my cows were receiving on an average about 1.34 pounds protein per 
cow a day, where I had been feeding before 2.12 pounds protein per day. 
My test increased at the creamery on this feed to what it was when they 


were eating 10 pounds ration of bran and oats, less that clover hay. 


My cows are handled probably the same as everybody else’s cows are 
handled. House them inafairly good barn; its nothing extra, only just 
medium. I give them pure waterto drink twice a day and clover hay to 
eat once a day, and straw atnoon. They have the chance twice a day 
to the water tank asI said and they get pure water. They are groomed 
only occasionally. Judging from what the gentleman said yesterday 
about using 25 per cent muscle,I den’t think my cows are giving what they 
would according to his theory; I think my self they would be better if 
cleaned oftener. People in our neighborhood claim that it is costing 
them $1.75 a hundred for milk and they are only receiving $1.15 a hun- 
dred for their milk. I think if my cows were doing that I would put them 
on hardtack. 


148 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


DISCUSSION. 


Q:—Do you think your cows would have given just as much if you 
had not had silage? 

A:—No sir. 

Q:—What would you substitute in case you took your milk to the 
condensing factory, where you can’t use silage? 

A:—If I had to do that, I don’t think I would take my milkthere. No 
man is going to dictate to me wha! I shall give my cows to eat. There is 
too much dictation on what we produce. The factory may set up a howl 
to us about cleaner milk and clearer barns and better goods, but it is a 
fact, nevertheless, that some of the creameries in my district are not 
clean. If my barn was as dirty as their creameries are I would not at- 
tempt to clean it. I would burnit. I will venture to say that you can go 
to my barn tonight and if it is not cleaner than some of these creameries, 
I will pay all your expenses and use you well, and will leave it to Mr. 
Glover who has been there. 

Q:—Do you think a person would know you was using silage? 

A:—I have my doubts. 

Q:—Can you taste silageinyour milk? 

A:—I never have and weuseit on the table. I take my milk to the 
creamery where there are 69 patrons and some of this milk goes to Chi- 
cago and is sold in there, and the creameryman says it is the nicest 
flavored milk he receives. I am the only one using silage. I used to think 
silage tasted in the milk, but it don’t, it gives a fine flavor. 

Q:—Did you say you are feeding no grain? 

A:—Only excepting corn silage. In November I milked eleven cows. 
I fed $6.65 worth of silage; $3.00 shelled fodder; $20.00 oats. Bran in my 
barn I paid $14.75 atonfor. Theexpense of feeding the eleven cows was 
$41.65. I took to two different creameries and those cows returned me 


$52.98 worth of milk at an xpense cf $41.65, a net profit of $11.33 for the 
same cows. We have one more now. 
Q:—Are your cows losing flesh? 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 149 


A:—Only one. 

Q:—How much ensilage for each cow? 

A:—On an average, about 4) peunds aday. In November 35 pounds. 

Q:—is your silage full;corn in the ear? 

A:—It is the native corn. 

Q:—You have given the corn in the silage4 

A:—Yes sir. 

Q:—If fed by the baskei, how much would you give? 

A:—The cows vary so; will «at a scant basket. 

Q:—Feed silage morning and evening? 

Q:—Yes sir, and clover just be fore milking. 

Q:—How much clover? 

A:—I estimated they were eating five pounds a day, and night before 
last I took my fork and put it around in little piles and weighed it and I 
found my cows were receiving less than four pounds on an averagea day, 
Dut I had charged them with five pounds. 

Q:—What price did you charge the silage? 

A:—$1.15 in the silage. 

Q:—Isn’t silage worth whai you can get for it’ 

A:—I could not get more four it. 

Q:—Couldn’t you get more thas $1.15 a ton? 

A:—I don’t think I could get 50 cents a ton in my neighborhood. 

Q:—What condition is your corn in when you put it in the silo” 

A:—Nicely dented. 

Q:—What price the straw? 

A:—$35.00. 

Q:—-What part do you live? 

A:—DeKalb county. 

Q:—How many tons of silage from an acre? 


A:—About nine tons. 
Q:—What is the cost of labor to put it in the silo? 


A:—I could not tell you here; I figured it all in. 


150 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Q:—The actual labor? 

A:—I figured everything except my own labor. I hired some work. 
but most of the work that I had to kave done in filling my silo I worked 
back in helping my neighbors thresk, and then I worked myself. 

Q:—What do you figure the corn item? 

A:—Ten dollars an acre. Corn sold in our neighborhaad under the 
hammer from $8.00 to $11.50 an acre, and I thought $10.00 a fair estimate 
for the corn. I don’t think my corn would have brought that. It was on 
a piece of land that was not right good for corn and I did not have 
right good corn. 

Gow much to the acre husked out, how many bushels? 

A:—Twenty-five, may be. It was very poor ground; ought to have 
had 40 bushels. 

Q:—Were you feeding the same way last year? 

A:—More grain ration last year. 

Q:—Didn’t you have a silo? 

A:—Yes sir. 

Q:—Did you feed silage? 

A:—For about five or six months. 

Q:—You think at the present time, if feeding a grain ration you 
would increase more? 

A:—My cows lost 50 pounds of milk in a day, twelve cows, and I was. 
feeding $2.00 a day to those cows. 

Q:—You think you can carry your cattle through on this system? 

A:—I think so, have been at it over thirty days. 

Q:—You say that they lost 5@ pounds when feeding grain ration; d>» 
you think they will hold out in this? 

A:—I think they will. It isan experiment at my own cost. 

Q:—Do the cows seem to be satisfied ? 


A:—They are now. At first they were not. I did not quit their 
grain ration all at once. [ took ten days todoitin. I took and fea them 
clover hay at grain feeding time when they were looking for something: 
to eat; took their attention off the grain. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 151 


Q:—What was the test of that 1700 pounds of milk? 

A:—3.6. 

Q:—Your cows were diminishing in milk? 

A:—They are holding on now. 

Q:—Does this $11.00 profit include the value of the skim milk also 
at these creameries? 

A:—I sell my milk right out so muck a hundred. If I take skim 
milk away, I pay for it at the rate of 15 cents. 

Mr. Sawyer:—I would like to know whether you think they will 
hold out through the winter? A number of years ago I went through 
this same siege and I would like io tell you you need not be anxious as 
long as your ensilage and clover hay hold out. Some one asked him about 
his cows holding out. My cows were in far better condition after feed- 
ing this feed all winter than when I took them off grass in the fall. 

Mr. Campbell:—The day my cows were put on to this feed, Mr. Glover 
was there and when he came again | asked him to look them over and@ 
tell how the cows compared in looks. Mr. Glover, you said you could not 
see they had lost? 

Mr. Glover:—I could not see it. It had been seven weeks since 1 
saw them before, but I saw no change. 

Q:—How much ensilage and clover hay was fed. 

A:—tThey ate in the neighborhood of 40 to 45 pounds ensilage. Gave 
them all the ensilage they would eat, and gave them all the corn fodder 
they would eat. 

Q:—How many ears of corn would each cow get? 

A:—I could not say. The corn that I fed went about nine tons to the 
acre. It was a heavy yield of corn but a poor standard of corn on the 
ground. Probably averaged two stalks to the hill. It was planied for 
field corn. The stalks were large and the ears were large. 

Q:—Naturally think ten staiks to make a basket full. 


A:—I don’t know. ° 
Mr. Cobb:—We carried a herd of 40 cows on ensilage and clover hay 
without anything else whatever,and my recollection is that they shrunk 


rS2 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


a small amount of milk on the start, but not nearly enough to justify a 
grain ration, and they milked right along and kept in good health with 
that feed. ‘The only drawback to the transaction was that they were in 
a barn that was too cold for them. If the barn had been warm I think 
it would have been more profitable. 

Mr. Glover:—I am going to keep track of Mr. Campbell’s cows and will 
let you know about them. 

President: —Convention will stand adjourned until this evening at 7:30. 
We have some good things onthe program. Mr. Cobb will tell us how to 
build a siloand whatto putinit. We commence the program tonight with 
a lady from Southern Illinois, and f would like all the gentlemen, if they 
have lady friends to bring them out su as to have a few more ladies with 
the gentlemen. I would like to have ihe house filled. We also kope to 
have the butter scores read tonight. The Board of Trade Medal is to be 
given to the man whois employed by a member of the Elgin Board of 


Trade, who makes the highest score. 


Wednesday Evening, January 8th, 1902 


Convention called to crder by the President. 

Music by orchestra. 

Song, by Hon. Jules Lumbard. Encored. 

By the President: We will now take a little of the more serious side 
of life. Mrs. Copeland will talk to us on the Educational Side of Farm 
Life. 

Allow me to introduce Mrs. Copcland. 


THE EDUCATIONAL SIDE OF FARM LIFE. 


BY MRS. M. L. COPELAND, MARION, ILL. 


Mr. President and Friends of this Association: 
It gives me great pleasure to be with you. I was thinking that today 


we had had the business side of life discussed very thoroughly, and in a 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. rea 
way that certainly was helpful tu us all. Then I thought of the artiSe 
I would have with you on the educational part of life discussed, or, we 
might say, useful too. We have been amused by the humorous side, by the 
recitation we have just listened tc. 

As I said, I was very much pleased to be with you. for the first timein 
the northern part of Illinois. Iwas born and reared in the extreme 
southern part of Illinois. I thoughi, as I came into your town today— 
this beautiful January winter day--as I looked across these lands, at the 
broad prairies, of history of long ago. I was thinking of two very great 
men who were giants in making history, who met in this town in the sum- 
mer of 1858. Of those two men who met here to discuss those serious 
questions oi their times, and who fell as martyrs to the cause of right— 
they met in this town of Freeport. And that great giant of his time in 
intelligence was also here again. We call to mind who they were—Lin- 
coln and Douglas. I thought of how this country had made history, and 
the recollections of this town, and em pleased to be here and talk with 
you. ‘ 

In these times of marvelous invention and rapid transit, where there 
is so much to be seen and heard, we are almost like what Walpole said 
of England in the beginning of the 18th century, so great were the 
changes and achievements. There each morning the question came, 
“What new victory for England today? 

While so much is written and read and so many things said, every 
true heart is longing for the very practical things of life. Marconi had 
no doubt his many theories which were his helpers, but when space was 
overcome and the Atlantic ocean ceased to be as it were, between 
America and Europe, then civilization congratulated the inventor for 
the practical work. 

So with anything which we may say in this discussion. If it be prac- 
tical, then we hope to have benefitted some one. 

Education is two-fioid. It is acquiring and giving. It means to lead 


forth; to bring out. Hence, the native qualities of man at birth, we hope 


154 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


to enlarge upon, and by his retentive faculties, the memory and reason, 
we gain through nature our best teacher. We also gain what is termed 
“learning” through books and by experiment. 

It has been well said, ‘What sculpture is to the block of marble, 
education is to the human soul.”’ So in a measure our education is with 
us at birth and in previous generations. For the records of our courts 
show whole generations of bad blocd. Some may call to mind the New 
York woman whose several hundred criminals were a menace to so- 
ciety. 

On the other hand wercmember that the genealegy of Jcnathan 
Edwards’ family showed a number of preachers, sixty-five college pro- 
fessors, several missionaries and scores of worthy farm citizens, whose 


quiet, honest lives were as a leaven to the nation. 


We know it pays to.educate mind and heart as well, for not only our- 
selves in life’s short day, but for those coming after us to perpetuate 
this great commonwealth, so hallowed by the blood and sacrifices of our 


patriots. 


We, as a younger people, in retrospectilig, can but truly give our grati- 
tude to those of our forefathers, who, by their struggles in pioneer days 
on unplowed prairies, or in heavy forests, prepared so well for our com- 
ing, and it becomes our duty to take up our responsibilities in good cheer 


and do our best. 


President Roosevelt nas said,in speaking of an American, that he 
should possess three things, without which he could never be a man, viz: 
Honesty, courage and common sense. He said: “The lesson of combin- 
ing zeal, fervor, intense enthusiasm, with broad charity and sanity—that 
is the lesson that w* all need to learn. The life worth living is the life 


of the man who works; of the man who strives; of the man who does}; 


of the man who, at the end, can lovk back and say, “I know I have falter-— 


ed, I know I have stumbled, I have left undone things that should have 
been done, and much that I have cone had better been left undone, but 


as the strength was given meI strove to use it; I strove to leave the 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. L55 


world better and not worse, because 1 had lived in it.”” We feel proud to 
say there is no divine right of kings here; no royal road to greatness. 
No young man or woman can be great but through his own energy, or, in 
that homeiy but true phrase, “Get up and get.” If any do inherit a for- 
tune, it takes a good degree of comimon sense and work to keep it. We 
know “’Tis not in a wild chorus of praise nor chance, not yet fate; ’tis 
the greatness born in him and with him that makes man truly great.” 

It is wise to educate the infant, the youth, the man and even the old. 
for the older we grow the more accurate the thought should be. We love 
the thought of always being astudent, and these meetings should serve 
us right here. No one is so ignorant as the one whoin this age of science 
and development will say, “I know enough.”’ 

Some of us, upon inviting persons to take part in our institutions, 
have heard them say: “I have more good sense about farming than all 
the universities in Iilinois.” I don’t know how you think, but the thought 
of the Pnarisee of ancient Gays comes to me. 

Friends, if the great Newton, who is the marvel of time, could dis- 
cover the laws of gravitation and go to depths of science, and in his ripe 
years of knowledge and resource, exclaim, “I.seem to have been only 
like a boy playing on. the seashore and diverting myself in now and then 
finding a smoother pebble ora prettier shell than ordinary, whilst the 
great ocean of truth lay all undiscovered before me.” How can we, 
whose discoveries have been less great, exclaim we know enough? Then 
let us grasp these agencies for education. 

The Farmers’ Institute seems to us the beginning of something bet- 
ter; a newera. The 20th century :snovement indeed. Free from politics, 
sectarianism, or unions of any sort, the only requisite is for us to wish 


more knowledge. 

Why should not that occupat:on—farming—which is the very 
foundation of all earth as to sustenance, both physical and moral, as 
well receive every attention; receive highest honor, and why should not 
the farmer get fully equipped for ihe arduous and great responsibilities 
that ever have been, and ever will be, upon him? 


756 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


In the Orient were originally but two occupations, farming and 
trading. That old rich empire, which we might call one vast farm, Egypt, 
grew wheat centuries before the Cliristian era, and the Nile watered as 
good grain as we have today. 

There is another phase whi’:h we can not Ciscuss at length, namely, 
there is a continual draw upon the farm for strong young men and women 
to fill important places in the nation. The offices to fill need physical 
strength as well. 

It is interesting to note that out of 385 members of the House and 
90 Senators at our Capitol, (while but three Senators and fifteen Repre- 
sentatives registered as farmers) that 159 of them were either born on 
the farm, or spent their boyhood there. TheChristian Herald goes farther 
tosay: ‘“‘Notwithstanding this fact, but rather owing to it, they are a 
company ot well educated men, mary of them are self inade, in a sense 
that they have! made their own way in life, and 169 of them have been col- 
lege bred.” 

I would say to the farm boy, ‘Stick to your job.” We do nct often 
have droughts in the middle west so severe as the past year. When itis 
so with us, the luscious fruits of the orchard come Dlushing to us, bend- 
ing their boughs in sweet humility as if to apologize for the fields stint 
measure, and we of course accept the same with gratitude. 

We should not be discouragec. If we do our duty, there will be a call 
for us according to our ability. 

We cali to mind circumstances of the Putnam, called from the plow 
to head armies. Jacob watched the tiocks in Judea’s hills preparatory to 
becoming Israel’s king. 

Gen. Grant was hauling wood in St. Louis, and Robert Burns best 


poems were written while he was the Ayshire plowman. 


Neither be discouraged if, we are poor, for Lincoln said: ‘‘No men 
are more to be trusted than those who toil up from proverty or know 


the worth of a dollar more.” 


The monotony of farm life is now being relieved by advantages: of 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. I 


Cat 
NI 


rural mail, which has come tostay; by telephones and libraries; also 
better highways. 

I say thoughtfully, every home should possess a library. A few well 
chosen books each year added will soon be a source of education; a men- 
tal reservation from which to draw. Children iike to read and in the 
quiet of a country home will be found the best place to begin this habit. 
And right here, if there is any one thought that I wish to impress upon 
you, it is the plea for parents te see weil, so far as lies in their power, 
that the girls be educated; notso much to make them independent ina 
business sense, for here in America, independence seems to be first nature, 
that will follow, but educate for the sake of better homes, better mothers. 
and a better society. Wewhohave taught well know the drawback 
mentally and morally one illiterate mother is. in our rush to get gain, 
ana éverything else, we do not think of this and it is time to calla halt, 
and impress our daughters witha realization of God and responsibility 
of their lives. 

Here in the State of Iliinois, which leads in railroads, pork, in grain, 
and is the banner state of the middle west, numberless advantages are 
offered. \ 

Prince Chun of China said: “tiie United States won its standing in 
the world by its system of free education, giving all men an equal chance 
to reap the benefits of the culture ci the mind. The people are the best 
educators in the world. There is no question with which they can'not 
grapple successfully.” 

The more we enlarge our minds the keener our sensibilities. With 
our great opportunities come our responsibilities. 

The farm boy is educated in economy and industry. No slot machines 
or painted candy for every cent. 


The boy who wins against an ugly and ill-kept back yard and 
broken gates and transforms the same into grass plots, with shade, has 
won for himself a victory which wil! show greater things in manhood. 

I like the parable beginning “Behold a sower went forth to sow.” 
We all know the joy and hcpe WNen we plant. 


158 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


It is not easy to labor, but to labor and to wait is harder still. The 
idle are the troublesome element in sckool and state. The virtue of pa- 
tience is also learned. For we know the “acorn does not become an oak 
inaday. The refined scholaristhe raw recuit of yesterday; there is al- 
ways months between the seed time and the harvest.” 

It is here we are educated to love to work. I could have said learn 
how, but to love work, and take rea! delight—not half-hearted. I have 
seen men plow as if it were a real punishment; also women cook as if 
it were a real burden. Such persons leave all undone that they can, and 
dislike the farm and almost everything else. 

We also know the farm gives a strong body, good health, the foun- 
dation, open airand sun. Noneed of gymnasium, climbing of hills and 
over fences, riding of horses; every muscle has full play. This beats all 
the gymnasiums from Mexico to Canada. No foot ball needed with 
broken limbs or crushed heads. God gives us a good form, strong arms, 
he did not give them to us to beat it up in pugilistic manner unless nec- 
essary in war. We only have one goul. We are to take care of this phy- 
sical body, keep it in good shape, not ruin it by vice or by things we 
could do without, but to keep it as a temple, and when the time comes to 
return it over in good condition. 

I thank God, after I spent a while in that rushing Chicago, with its 
pent up flats (as well as fine houses), that I could go to the orchard and 
stand in the June sun amid the corn and drink its freedom from so-called 


society, here to commune with GOd 'n the quiet hour. 


if we take the opportunities the farm offers we will be content. 
I like Whitcomb Riley’s, “Thoughts for the Discouraged Farmer.” 
Does the meadow lark complain, as he swims high and dry 
Thro’ the waves of the wind and the blue of the sky? 
Does the quail set up and whistle in a disappointed way, 
Or hang his head in silence and sorrow all the day? 
Is the chipmunck’s health a failure? 


Does he walk or does he run? 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 159 


Is there anything the matter with the rooster’s lungs or voice? 
Ort a mortal be complainin’ when dumb animals rejoice? 
Then let us one and all be contented with our lot; 
The June is here this mornirg and the sun is shining hot. 
Oh! let us fill our heads up with the glory of the day, 
And banish ev’ry thought and care and eobrow far away! 
Whatever be our station, with Providence for guide, 
Such fine circumstances oughi to make us satisfied; 
For the world is full of roses, and the roses full ofdew, 
And the day is full of heavenly love that drips for me and you.” 
Let us introspect and see if we have done all that we can to make 
the farm a success. Our children will be content with us. It is a good 
sign to see a boy love home—boith for the boy and the home. ‘The golden 
city will then lose its so-called attraction. We sometimes wonder how 
long the farm will continue to feed this modern minatour which requires 
its yearly tribute. 
Then with this motto, that greatness in character not circumstances. 
“Let us rise for the day is passing, 
And we are dreaming on, 
The others have buckled their armor and 
Torth to the fight have gone.’ 
A place in the ranks awaits us, 
Each man has some part to play. 
The play and the future are nothing 
In the face of stern today.” 
Opportunity is passing with broad charity reaching for the higher 
education of love and light. Right thoughts and action will foilow, suc- 


cess in your day willcome. Nowis a mighty word. 


Maybe we, like the great men and women who live and have lived, 
whose lives are a sweet incense brewing upon times’ altar, and we will 
earnestly labor for our homes and those wnom God has given us. 


Tell me, gentie traveler, who has’t wandered through the world and 


160 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


seen the sweetest roses bloom and brightest gliding river, of thine eyes 
have seen, which is the fairest land‘? 

Child, shall I tell thee where nature is most blest and fair? It is 
where love abides. Though that space be small, ample it is above king- 
doms; though it be a desert, through it runs the river of paradise and 
there are the enchanted bowers. 

Duet by Hon. Jules Lumbard and Mr. Bagley. Encored. 

By the President:—I understand the Committee on Resolutions are 
reaay to report. 

Resolutions read by Mr. Caven. Mr. Long Chairman of Committees. 

Whereas, An effort is now being made by the dairy industry of the 
United States, through the National Dairy Union, to secure the enactment 
of a national oleomargarine law which will prevent the fraudulent sale 
of oleomargarine for butter and will compel oleomargarine manufactur- 
ers and dealers to sell their product for what itis; and, . 

Whereas, Experience has sho wn that state laws are inadequate to deal 
with this fraud; and 

Whereas, An anti-color lawis the ouly law that will be effective to 
prevent the fraudulent sale of oleo margarine for butter; therefore, beit 

Resolved, That this association recommend the passage by Congress 
of the Tawney-Grout oleomargarine bill (H. R. No. 4) and respectfully re- 
qu3st our Nepuecentaties and senators from Illinois to use every honor- 
able means to secure the passage of H. R. Ne 4, which places a tax of tet 
cents per pound on oleomargarine colored in semblance of butter, and re- 
moves the present tax of two cents per pound on olecmargarine inits nat- 
ural color. 

Resolved, That we endorse the work of the State Food Commission ‘n 
its efforts to ketter dairy conditions and]the¢ dairy industries, and we would 
urge upon the Commissioner the importan:: to the dairy industry of Illi- 
nois of securing fromthe Supreme Court of the State a decision as to tha 
constitutionality of the anti-color law of TJliinois. We wish to call the 
attention of the Food Department to the need of dairy statistics of the 


State, including number of cowsand value of same, list of creameries and 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 161 


amount of capital invested therein, amount of butter made, both dairy and 
creamery and value of same, amount of butter exported, amount consum- 
ed at home, etc. 

Whereas, In the judgment of tke breeders of dairy cattle in Illinois the 
State Dairyman’s Association can be made of morejimportance and worth 
to the dairy interests of the state and 

Whereas, There appears to be no organization of the different breeds 
in the state, 

Resolved, The President ofthe Illinois Dairyman’s Association be re- 
quested to appoint one manfrom each dairy breed whose duty it shall be 
to endeavor to have those several breeds organized during 1902 in the 
State of Illinois, each to send a representative to meet with this organiza- 
uon at its next annual meeting, to report the success of this movement, 
and to act\with usin the future for the general good of the dairy interests 
of the state. 

Whereas, Illinois is oneoftheleading dairy states in the union, and 
dairy conditions here as elsewhere are such that they demand the atten- 
tion of both the producerandth2 consumer, and 

Whereas, We believe that a large numter of dairy cows in this state 
are not paying the owner in milkor butter what it costs to feed them, and 
that a great many dairymen donot realize the importance of weeding out 
poor cows, but keep them in their herds year after year at an actual loss, 
and, 

Whereas, A part of the milk produced is not up to proper standard in 
purity and a large share of the public does not realize the importance of 
pure milk, and 


Whereas, The manufacture of process outter has greatly increased in 
past years and this industry is stimulated ty the production of poor 
grades of butter, and, 


Whereas, The cheese industry is one of the most important features 
of the dairy vocation, andsincethe state of Illinois has sadly neglected 
this part of the dairy work, therefore, be it 


Resolved, We, the members of the Illinois State Dairyman’s Associa- 


2 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


tion, ask the support of allinterested in the dairy industry of the state to 
co-operate with the Illinois College of Agriculture and Experiment Sta- 
tion in advncing the cheese industry and rectifying existing evils and in 
promoting the dairy business of the state to the utmost possible limit. 

Resolved, That we express our gratitude to both our state and nation- 
al government who have beenand are standing for the legislation needed 
for the dairy industry. We assure them that we appreciate their efforts. 

Resolved, That we give to Mr. Sudendorf, who is a candidate for the 
position of Superintendent of the dairy department of the St. Louis 
World’s Fair, our endorsement. We believe that he is the best man in 
the country for'the place and will get togetner the best possible represen- 
tation of dairy machinery and suppiieswand products. 

Resolved, That we express our thanks to the Mayor and citizens of 
Freeport for the favors that we have enjoyed at their hands during the con- 
vention. 

Resolved, That our thanks are extended to the railroads of the Wesi- 
ern Passenger Association, and es pecially to the C. & N. W. Ry. Co., the 
I. ©. Ry. Co., C., M. & St. P. Ry. Co., and the Great Western Railroads that 
enter Freeport, for the open one and one-third rate granted/for the con- 
vention. 

Resolved, That we thankthe newspapers of Freeport for the liberal 
notices they have given us in advertising our convention. Wethankals9o 
the cther newspapers of thestate that have kindly used the news matter 
relating to this meeting sent to them. y 

Resolved, That we thank W. D. Collyer, of Chicago, who judged the 
butter. ‘ 


Resolved, That we thank these who have taken part on the program 
of this convention, making it one of the best in the Association’s histo- 
ry. We are grateful to Hon. Jui¢s Lumbard, of Omaha, and F. R. Bagiey, 
of Chicago, who entertained us with music and Elmer Thayer, of Free- 


port, for readings and songs. 


By the President:—What wili you do with these resoluti ons? 


Mr. Long:—I move their aduption. 


ae 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 163 


Mr. Nowlan:—I second the motion. 

By the President:—It is moved and seconded that these resolutions 
be adopted asread. Allin favor of that say “I.” 

Contrary:—It is unanimously voted that the resolutions are passed. 

Recitation:—By Elmer Thayer, accompanied by orchestra. Encor- 
ed. : 


ADDRESS 


BY MR. PATTERSON, REPRESHNTATIVE OF HON. A. H. JONES, 
FOOD COMMISSIONER OF ILLINOIS. 


By the President: The next on our program was an address by the 
Hon. A. H. Jones, Food commissioner, and he has sent his able represen- 


tative in our friend, Mr. Patterson. 


Mr. Chairman, Ladies and Gentlemen: 


The officers of this organization are to be highly congratulated for 


the excellent program thus far. In addressing this organization in be- 
half of the distinguished Food Commissioner, whom I represent, Mr. 


Jones, I have to extend his regrets for his absence, he having been called 
to Washington, and he sent me out here to do the bestI can. Your Chair- 
man said ‘“‘able representative’; cf course it is always nice to give a man 
a good send off. 

This year is certainly a good year for the interests of the dairy and 
creamery industry. In looking over this field, one can’t help but be im- 
pressed with the tremendous interests involved in the dairy industry. 

I want to say, before I begin a little paper I have prepared, that the 
resolutions just passed, we, as members of the Illinois Commission, feel 
highly gratified, and feel that your work and our work is practically on 


the same line. The resolution that said it would be well to secure all of 


164 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


the data of the animals and creameries of Illinois is something we are 
very anxious to do. Mr. Burke, who is chief inspector, is here tonight, and 
we have prepared a list or a blank for names and addresses of the dairies 
and creameries, and we would like to get them filled out as near as we 
can, and ask your help in securing the addresses. This year, of course, 
we are unable to secure alJl of them, but by this time next year we ex- 
pect to have them and give themto you in our next annual report. It will 
be a great aid to you and those inierested in pure food. 

That part of the resolution that made mention of the oleo law inter- 
ests us all, and we have given that a great deal of attention. In Elgin 
last summer they tried several cases against dealers selling oleomar- 
garine without it being labeled and tried to get a decision, but the juries 
failed time and again to agree, but at last one jury agreed against us. 
We have two cases that we are guing to take to the supreme court, to 
test this oleomargarine law, and fee! confident that the supreme court will 
find that law good. It would bea great aid for the pure food producers 
in Illinois. If a man adulterates his food, let him label it as such, so 
that the buyer will know he is buving adulterated food. Let us label 
oleomargarine or anything else along that line. That is what we are mak- 


ing a special effort to do now. 


In taking the counties and the farms in Illinois and from what in- 
formation I could get since my appointment I have approximated that 
the number of cows in Illincis are 750,000. Of course that’s a great many 
cattle, and if properly taken care of, will be a great benefit, and that 
number could be increased because Illinois is a great state with broad 
prairies, especially adapted for the dairy industry. 

I want to say right herethatyou have dairies and creamerieés in IIli- 
nois as good as any.in the worldfrom what I know, and I am acquainted 
with creameries in Pennsylvania, Towa and Kansas. You are to be con- 
gratulated upon the work you are doing, but extend it and broaden out 
and join together is all that we have to do in that line and we will be 


surprised at the results. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 165 

I understand the object and purpose of your Association is to improve 
and develop the dairy industry of this great State. When the magnitude 
of the industry is considered, itis apparent that the subject is one of the 
utmost importance to the people of Illinois. It can be truly said that the 
prosperity of the State rests largcly with you gentlemen. There are now 
in Illinois, for dairy purposes, approximately 759,000 cows, yielding an 
annual supply of nearly 350,000,0¢0 gallons of milk, from which 100,000,- 
000 pounds of butier are made. This great supply of butter and milk, 
if equally divided among men, women and children of the State, would 
give to each one annually about 58 cuarts of milk and 20 pounds of but- 
ser. ‘These figures would indicate that the supply is not sufficient to 


meet the demand of its citizens without importation. 


The farmer who follows dairy pursuits should have to begin with 
‘a dairy of good cows ana he shoula acquire the cows with the least pos- 
sible outlay of money. If thereis any particular breed of cows more 
profitable than another, it should be known to him. At the lowest esti- 
mate $900,000 is annually withdrawn from circulation and is expended in 
the purchase of cows from other States. About 70 per cent of this stock is 
‘bought on credit, and the farmers therefor pay annually a large amount 
of money in interest. The time was, in Illinois, when the farmers practi- 
cally raised all of their own stock If that was done today, we chould 
not only have better dairies, but we would escape many dangerovs diseases 
which find their way through our State through the importation of 
stock. Through our inspection, we seek to bring about clean stables. 
clean milk receptacles, the general condition made better. The introduc- 
tion of modern scientific methods we believe will be the result of these 
inspections, in many instances in which they are not now in use. 1 know 
of no better means of bringing about improved conditions than througa 
‘inspection, and it is my opinion that not only is the public health pro- 
tected thereby, but that the compeient, up-to-date dairyman will be 
zreatly benefitted thereby. I know of no up-to-date dairies who receive 


as wuch as 12 cents per quart for their milk from the consumer, I am 


165 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


personally interested in the dairy business. I began life on the dairy 
farm, and I am still in the business and I expect to remain in it and do 
my utmost to advance the industry, in and out of office. 

The first work I didasaboyon s« farm for my mother was to milk 
eight cows a day; take them to pasture in the morning and bring them 
home at night. I am interested in a farm in Cook county on which there 
are several cows, and my brother and I are owners of a dairy at Em- 


poria, Kansas, where 60 cows are kept. 


The Food Commission thus far bas prosecuted no owner of dairy or 
creamery. All we desire is your co-operation in enforcing the laws. 
While we have not begun prosecution of any one connected with the 
dairy industry, the records show scores of arrests of dealers in imitation 
of butter, or oleomargarine in Chicago and elsewhere, and the expendi- 
ture of money and time in securing convictions. We believe it is of the 
utmost importance to protect the butter and dairy interests of this State. 
The fame of Illinois butter is known thé world over, and the Elgin 
stamp is a guarantee of an Ail butter in America, as well as in Europe. 

Milk depots and dairies within the city limits,of Chicago were in- 
spected during the last two weeks of December, and many of them were 
found to be very badly in need of sanitary improvements. It was dis- 
covered also that the ordinance of the city, prohibiting the feeding to 
cows vinegar slops, was being violated by scores of daries in the’city. 

In the city milk depots we found rusty cans, rusty on the inside as 
well as the outside of the can, and many cans used for garbage and such 
like; also mouldy and unclean wal}s and ceilings from which particles 
of dirt fell into the receptacles uscd for milk and cream. The most start- 
ling discovery was the unclean stabies and yards, lack of proper drainage, 
cows huddled together in very close quarters, and improper feeding! were 
observed. We found that there had been no inspection by the city of 
these places, although the inccme trom the milk depots and dairies in 
Chicago is over $60,000 per year. For this reason we have been very active 


in endeavoring to bring about a better condition in the city of Chicago. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 167 


I believe the future of the dairy industry of this State is exceedingly 
bright. There are great opportunities to advance this industry in Illinois. 
It is my opinion that much of the scil that is now occupied in raising 
crops could ke used to a much better advantage in dairy farming. The 
seeding of the land for year after vear for nearly a century has a ten- 
dency to make it poor, but this land could be easily transformed into ex- 
cellent dairy pasture which would improve the soil. Dairymen should 
co-operate and stand together and demand better prices for their product. 
You should join with your neighbors and buy in carload lots and save 
from two-to four dollars per ton on feed. I am free to say that the dairy 
farmers should: have net, above freight, one-half of the retail price to 
the consumer. The middle man has generally the better part of the busi- 
ness on milk products. With my experience, if I had to take the low 
-price prevailing for the past few years for milk in Chicago, I should be 
very much inclined to let the other fellow do the producing and I would 
do the selling and the money making. People are beginning to appre- 
ciate the value of the dairy products, and I believe there is a much better 
day ahead forthe dairyman. Let your association forge ahead with the 
wave of prosperity. There is need of more practical education for our 
country boys. especially inthe dairy farming industry; an education 
which will not only prepare them for farm life, but at the same time 
awaken within them great respect, for their calling. The mechanic is 
taught manual training; the engineer surveying: the soldier military 
tactics; the doctor physics; the lawyer jurisprudence; the preacher the- 
ology; and the banker bookkeeping und banking—all these are educated 
and equipped for their special lines of endeavor, but the farmer boy is 
turned loose in the broad open field to work out Lis own salvaticn in the 
great workshop of nature, handicapped by the lack of knowledge of the 
soil and its capabilities. It is my cpinion that the farming chemistry 


should be taught in the country sckcol districts. The farm boy should 
know more about plant life and its relation to the soil, and the future 


dairymen should understand thoroughly all the questions bearing upon 


168 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


the treatment of a cow, such as pasturage and the character of food neces- 
sary to enable her to produce,as well as the most improved methods of 
handling the milk and preparing it for the market. 

A new interest should be revived in dairy industries; go where you 
will among the farming community and you will’hear nothing but words 
of! condemnation. 

That most honorable of all industries, the one upon which our ances- 
tors built the foundations of our government, and which for more than 
a hundred years. has been its mainstay and support, is today without 
scarcely a friend in this, whole lane to speak a good word in its defense. 
Abuse after abuse has been heaped upon this greatest of all industries, 
by the very people who should defend it, so that today the sons and 


daughters of the farmers are fleeing from: their country home to take their 


chances of gaining a less honorable livelihood in the workshops) and . 


crowded thoroughfares of cur large cities. While farm values have 
shrunk and social structure of our country life are almost destroyed and 
the lands, which a generation ago, were the hope and pride of our ances- 
tors, are now occupied by renters Why should not the owner of the 
farm remain upor it and make the home a bright and happy one, and 
teach his. children the dignity and advantage of farm life? The wealth of 
our great nation was acquired from the soil and from their products it 
has been maintained ail the years of its existence. The country districts 
have furnished men to us like Li::coln, Logan, Yates, and Grant. These 
men came from/the farm and had’ the: brains to mculd the nation’s future 
and they placed this country in the) front ranks of the nation of the world, 
and the country nome has ever been the embodiment of comfort and happi- 
ness, its purity of character and love of virtue has always embellished the 
lives of its sons and daughters. 

With the permission of the Chairman I would like to have Mr. Burke 


epeak to you a little while on our idea of inspection. I thank you. 


ee, 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 169 


BY MR. BURKE, AURORA, ILLINOIS 


Ladies and Gentlemen: 


I have been requested to give ycu some idea of how the State Focd 
Commissioners intend to inspect the creameries. In that request is em- 
braced a wish to have me read some of thereports. I have2number here, 
but your Chairman has very kindly stated that I can’t have all night, so 
will call your attention tosome paris of\them. 

The State Food Commission is composed of the commissioner, two 
assistants, Mr. Patterson the dairy man, and a chemist and _ six in- 
spectors. First’ of all I wish to call your attention to the fact that if they 
have ten inspectors to inspect milk depots in Chicago under the city ad- 
ministration, six inspectors is rather a small number for the great State 
of Illinois. We have found this te be so and are cramped to a great 
degree in the matter. 

The State Food Law ig one of the best laws upon the statute books, 
and the people of Illinois will take more interest in it and aid the com- 
mission before many years. Of course, it is not well for us to advocate 
more inspectors and we are not dcing it, but are doing the best we can, 
and when you understand what the duties of the inspectors are you 
will be surprised we are doing as well as we are. It requires the inspec- 
tion of'all the creameries—and there are somewhere near 690 in the state; 
it requires the inspection of all the milk depots, not alone in Chicago but 
in every city in the state; all the dairies on farms and in the city; all 
the restaurants, hotels, and infact ,everywhere where food is sold or 
given out tothe public. Thisisa tig affair, and to say that six inspec- 
tors are adequate to do all that work, is saying a great deal; but, asl 
said before, we are doing’ the best we can. 

The State Food Law is specific in soma of its provisions and some 
not specific. The law says what you shall do and what you shall not do, of 


course that:is clear and defined. The section pertaining to the sanitary 


170 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


conditions of creameries, requires the commissioner to present to the 
governor at least once a year, the sanitary conditions of all the cream- 
eries in the state. We found that was impossible. Of course in its na-~- 
ture, it is a police system, and some of the people feel as if one of' Pin- 
kerton’s detectives were after them. But that is! not the desire of the 
commission. We don’t want the creamery men to think so for/a min- 
ute. When! we go to the creameries, what we want is to have a friendly 
chat concerning: the condition of the creamery, and any suggestions we 
can recommend, or any suggestions‘they can recommend tous we would 
be glad to havethem. After we have gone, accept our suggestions in a 
friendly way and fix' up, as you wil! tind it is to your interestrto do so in 
the end. 


We report the creamery as either good, fair, poor, very bad. I find 
that this is the method of inspection in other states, and we did that, but 
finally we have decided to make sy erie specific or more detailed report 
in regard to creameries. I might say right here that a great deal of 
complaint hag been made by people that are interested in this work, ask- 
ing me why we don’t prosecute the unsanitary creameries and close them 
up. You know a good many of the creameries in this state, their build- 
ings are old, farm buildings, that have been running along for a great 
many years, and while the creamery people on the whole have met ina 
friendly way after they have found out our idea, we desire' to educate 
them to it. In this blessed day of ,-rosperity they find it better to sell all 
the milk they getand not manufacture it. They say they are nct getting 
much for their milk and can’t ix up. We find the condition of the 
buildings on the inside so tliat they will have to have time to fix them 


up. It would not be fair to jump con them right away. 


This law, as I said, compels the commissioner to present his report 
once a year. It does not say what is meant by “sanitary conditions,” 
that is left to the judgment of the commissioner. It seems to me that 
they wisely left that question to be filled in-by the inspectors. Tiey have 


not adopted a standard; they couid have adopted the opinion of one 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. E7t 


man what should be considered the sanitary condition of a creamery, but 
they have judiciously left that open, but after a while there will be a 
standard established and then every creameryman will have to live up to 
it. We wish, therefore, to meet all the creamery people in a friendly way 
and friendly spirit, and not in the spirit of detective force or need of con- 
viction. As; Mr. Fatterson has told you, we have not made any prosecu- 
tions whatever, and we do not intenc to do so at present. It is only fair 
to give the creameryman timetofix up his creamery, and to meet usina 
friendly way, but after a while we will have to act in our official cr police 
capacity, and in case the sanitary conditions are not up to standard, 
rey will have to be prosecuted. Such a course is only fair to the cream- 


eryman who does keep his creamery clean. 


It was given out some time ago that the creameries of the state were 
ina filthy condition. Now that was very unfortunate, but I have nottime 
to go into this question. But I wish.to say that the creameries of Illinois, 

particularly those in the northern part, are not ina filthy condition. 
Some of them are fair, some of them are poor, not up to what we call good 
sanitary condition. and a great many are in excellent condition. I will 
read this report I have here and you will get an idea from this of our 


method of inspection. | 


Report of Freeport Creamery: Ordinary squared built brick dwelling 
house with a brick addition; outside in goed condition; yard made of 
cinders, thoroughly packed andhard; yard scrupulously clean, evidence 
enue it had beenswept; building ou the corner of the street in the center 


of the city; cement walks on twe sices. 


Receiving room lined with pine matched boards painted dark color; 
walk and ceiling clean and in gond condition. Three full windows, clean. 
and in good condition, give good light: wood floor, four feet below the sur- 
face of the ground, still damp but clean and in good condition, cement 


under wood and cinders’ under the cement. 


Receiving vat five feet fromthe floor; wood work clean and in good 


, 


172 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


condition; tin old and partly worn off, but clean and in fairly good condi- 
tion. 

The receiving platform is a shelf made of pine matched boards in the 
corner of the room, wood floor quite old, but fairly clean; can old; tin 
worked off, but clean on the: inside;'* valve clean; scales fair. Around 
the wall to a height of four feet is a wood wainscoting; wood work is in 
good condition, freshly painted red. On two sides of the room, directly 
over this wainscoting runs a narrow platform to walk on. This plat- 


form is thoroughly scrubbed and in excellent condition. Skim milk tank 


of galvanized iron; seis on floor near the separator. Milk is pumped/from. 


this tank tc a washer in the side cf the room and from there to the out- 
side where is is received by the patrons. Everything about this 
‘Skim milk tark is clean and in good condition. Churn room is 
in cellar of the dwelling house; the walls are plastered and freshly 
‘whitened, ceiling in excellent condition; wood floor on cinder founda- 
tion, clean and in good condition; square box churn in fairly good condi- 
tion. Engine in good condition anc in this room. 

The cream room is a separator room built ia the center of. tne churn 
room; the walls made of matched pine boards, ceiling matched pine 
boards all freshly painted and in excellent condition. Wood floor inclined 
enough to keep the water constantly running to the drain in the center of 
the floor. This room has one-half window which affords fair light; the 
wood fioor is on cement:foundation. The cream vat is 20 inches from the 
floor; wood work fair; tin fair; refrigerator in the end of this cream room, 
made of pine matched boards, wocd floor; air spacein wall; this in end 
of room is freshly painted, wood work dry and in excellent condition. 

The boiler and engine are in a separate building in the rear of the 
dwelling house; the boiler is bricked up and in good condition; engine 
is in fairly good condition. 

Water obtained from drilled well 76 feet deep; temperature 52 de- 


grees. 


Condition of milk fair, average test 4 per cent. Everything about 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ter 
this creamery, notwithstanding the fact that it is partly located in the 
cellar, indicates care on the part of the) man in charge to keep every- 
thing clean and in good condition. There is no evidence of any damp- 
ness or mouldiness on the wood work because it is kept painted; and it is 
evident that while there is no direct ventilation that the windows are- 
kept open at the proper time and every care taken to keep the place ven- 
tilated and clean; and thereiis no smell. 

We find that this inspection goes into detail more than any other 
state. This year we are not givirg the name of the owner, but the name 
of the creamery. In this we report we head it Freeport creamery, and: 
tell who owns it farther down. I have a great many other reports here. 
some not as good as that. 


Mr. Hostetter to the President:-—Ask him to read the poorest report.. 


The President:—I think it best not to at present. I want to say that. 
the creamery men in the Elgin district are perfectly willing to go heart. 
and soul into this work of weeding out the poor, dirty, filthy creameries.. 
I for one want to see them weeded cut, and they should be, and we will 
stand back of' the Food Commissioners if they go on in the way they have 
commenced. If the creameries are in bad condition, the creamerymen 
ought to knowit. Wewantour buttermakers and creamerymen who are: 
back of us to look out for this work. ‘They are liable to fines as well as 
we are. I dondt think itis a good thing to go to work at this present 
time and publish all the poor ones. If by next season they continue bad, 
Wwe may want to take other steps. But the bulk of our creameries are 
in good condition, and we should let it go out to the world that the IIli-- 


nois creameries are in good condition. 


Mr. Burke:—Your President has the same opinion as the commission- 
ers. We are going along in this work and doing it cautiously, giving 
the dairymen and creamerymen a chance to fix up. The reason I read 
this report to! you tonight was to give you/an idea of how we report the 
conditions of the creameries. We are not prepared at present to gointo: , 


details on the construction and techuical part of creameries. We have 


174 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


found in some creameries the cream room is dark so that you can hardly 
see the vat, and he will have the windows closed and so dirty you jan’ 
see through them. It isn’t built right, but while our jurisdiction may not 
go to the construction of the building, only! the sanitary conditions, it 
does go into the construction of the building and the arrangement of the 


place where it prevents good sanitary conditions. Where we find vats 


only two inches from the floor and pot thoroughly cleaned, we want it 


raised and cleaned. Where we find the floor so water congregates in the 
center, we don’t want the cream vat put on the floor where the sewerage 
runs under them. Where the shaft and pulley and hangers are set di- 
rectly over a creamery receiving vat, we would like to have that removed. 

When construction and allthese things have been gone over and 
everything said about it, I have ccime to this conclusion in my short in- 
spection of creameries: The most prominent factor in the creamery is 
the man who does the cleaning. [ find a difference in men. One man can 
go over his creamery and explainit al} to me and the other man don’t 


seem to have the knack ofstudying it at all. Some men have a natural 


knack of details, and a manthat has none never can make a clean cream- 


eryman in my opinion. Hehas got to study details, and be methodical, 


and when things are once cleaned, keep them clean. 


I have also found men of this sort: They will walk around and 
splash around and keep the water running all the time. I found in these 
places that that was the way they cleaned, let the water run all the time. 
I went and took up the cover to the drain and would find it dirty all around 
the sides, not corroded, but the dirt had not been removed in some time. 
He had an idea‘in thoroughly washing with waterthat was sufficient. He 
had not studies the idea of scrubbing the drain. He said it didnot smell. 


In other creameries I have found such drains scrupulously clean. 


In regard to wood floors, we don’t commend wood floors, and if they 


have them they must keep them clean. Some men don’t let the water 


brush, and when he: gets througk that floor is dry. Another man’s place 


run al! the time, and yet their filcors are clean. They use a mop and a 


ILLINOIS STATE LAIRYMEN’S ASSOCIATION. 175 
was visited at five in the afternoon, when the work is done. Hisifloor was 
on the pine order, built below the surface of the ground, windowsi were 
down, but floor was still wet. He was the kind that flushed water so 
hard; it is the peculiarity of the man. What the commission wants is 
to have them pay more attention to the sanitary part of the cramery. 
In going through some of these piaces we have said it seemed that any old 
thing in the line of sanitation would do. We want the co-operation of 
the creamerymen inthis matter. Do not suppose to drive you to the 
wall, nothing of the kind. It is not a hard matter to make a standard 
in regard to cleaniiness. Thatstardard will be raised and we shall expect 
every creamery to come up to that standard. 

Now in regard totheowner. I find this kind ofanowner: Iasktosee 
the vat and he will tell me he is gcing to have a new one in the spring. 
Tell him his wooden floor is eld, worn out, and he tells me he is going 
to have a nice cement floor. He wili go on and detail all these things to 
me, if I notice the deficiencies. 

Another man meets me. “‘Hcw’s Burke?” “How did you find my 
place out there?” I will tell him what was needed to be done there 
and he will say, “Why, is that so?” I tell him his floor is pretty well 
rotted out and his answer will be, ‘‘Why, you don’t say so. I mustsee | 
Jim about that.’ I just tell you these little things to show you how we 
are met by some of the owners. I think when:a man has studied details, 


he has learned a very good moral iesson of taking his faults and blame 


upon his own shoulders, and it has been my experience, when you find a 


man willing to take the blame upon himself, he is going to improve 
mighty fast. The one man isa good, happy-go-lucky kind of a_ fellow, 
who depends on Jim, and if he hagn’t a good Jim, he will be in trouble alt 
the time. What we want to bring to the attention of the owner is that 


he must study these conditions'as well. Some of them never stop to think 
of the sanitary part of their creamery; but will wear a pencil out figur- 
ing on the money end of the busiress. 

Now, gentlemen, I have talked longer than I intended to. Thisisa 
very great question, ard | want to state again to you Mr. President, that 


176 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


the commissioner wants your assistance. Here’s another thing; in your 
resolution you say you want to get statistics. We have sent out to get 
statistics. Wesent blanks by mail, asking for kind of creamery, amount 
of milk, butter, and where shipped to, number of patrons, and out of 
probably one hundred sent out we would get but 20 returned. I want to 
ask all who have received these blunks to fill them out and return them 
to us. Ond man said: “I can fill this blank out all but two things, the 
amount of milk and the butter I got iast year, that would take me a week 
to figure that up.” Thatis the condition of affairs that we find. There 
seems to be no complete books. If I wanted an accurate account of but- 
ter and milk I would have to leave it with him and he promised to send 
it by next mail; but they, never'do. Weare willing and anxious to get. 
all those statistics and will do so, but we must have the help of the dairy- 
men. Some of the men don’t’ want it known how much milk and butter 
they get, and I wish totell them that it will never be known. Itis not'go- 
ing to be published as irdividuals, and the amount from any one 
creamery, but the totals of butter and milk and where shipped is what 
we are after, the same as your resclution asked for tonight. I thank you.. 

By tha President:—We had hupe«d to have ex-Governor Hoard with 
us this evening, but on account of heing called to Washington to help 
Mr. Knight, it is impossible for bini to be here. He was one of the shin- 
ing lights on the program, and I am sorry to pass it by. We will finish our 
program tonight with asongby Mr. Bagley. 

Song by Mr. Bagley. 

By the President:—Don’t forget to go to Machinery Hall tomorrow. 
We have an invitation from the Stover Manufacturing Company, between 
10 and 11 tomorrow. We also have two boxes of last year’s report. Take 


one home with you and study it ard it will help you. 
We will now listen to the butter scores. 


BUTTER SCORES READ BY MR. CAVEN, SECRETARY. 


These scores show the extreme, some are high and some are low. 
Some are low on account of very oor flavor. Thisis particularly true 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. E77 
on the dairy entries. Thescoresare low; on them. The reason is that 
nearly all the persons making dairy butter send only one or two pounds, 
or just asmallamount. After it has been transported some distance and 
it stands in the express office for a little while, and tren stands around 
a day or two, there is sucha small amount of butter and so much surface 
exposed that it does not hoid its favor very long. If the packages were 
larger that would keep their flavor better. 


I will read the creamery scores first. 


BUTTER AND CHEESE SCORES. 


Name. Address. Score. 
Pepe EOM... 2... ee eee PiGtay MIG seo nn fs) o's yard = ae un eee 92 
a Onrantse ville. BUS. sso sates. 2 a er ee 92 
a San, VPLS. ..5 43 Sa who nie wets eae oe 931% 
SUPT fiw cc tk ce we we INRCOLETE NINOS sa'n 8552s woe hoo 8514 
Poe ePeCDretsen .............. Mansfield, Minn. ........ Not eee 92 
eet POTION 2... ee Pe BEM! ATI ss 2s. ois atete 3 slate eee Canes 92 

Ee Blanchardville, Wis... jicctee felocd: 91 
ea yel s =... wt ee eee NVimSlow, Gules: SSeS awe eto ee 86 
Memese City Co. ..'...... ene ait Pelion LIBS. . S fe rale a endke Clare Ste 94 
NO es es ce es Woe Wee, Sst ae as 98 
A PPaTee  Lisiohe sa on stale ede Oe cree 91% 
eee P VOUMSION: . .. 505 5 5 is ee oe ae Boplar.- Grove, ls... 22 5. erties bees 93 
eee BEATE MONOTMCW . 2... ee cee Cedaeville,” isa. «. ic cee ane fade 8814 
OT a stevens. LISS 2 i vic k [all's Wale wala el aire 91 
Cl SG) sugar Groves IMs. oo... ae Scere 90 
a Eg SS ee Hoek Grove: (Hsy «codec owe t Dee =e tare 8814. 
aisrave I TUCMPEel .. 2... ww ewes Etankfont Station. DIs.. ... . 426s 921% 
SM 6... es cece bee Shabliotia, [lls.<c.v<2..ca2s.B1Pss2 93 
0 Weimehesver, (Mise has cctiin na ela ate 87 
Bl PUCHTINS ;, EIGIEE-4 aise 'c She wid eee alae ocala eee 95 
UUMEMTPEVEPCLET I dos voc 02.0 0 c.08 se vis BE WES LIE aa garda a fala sha esas 90 
ITA hs cic a sake se acu cevns ICAMEN AIC. BS a iota wie avtele Macatee a 9514. 
OO eS ee SSA EN TR. oo aaa. tne eal eeD areataaababe 91 
ENEMY: 20:5 0 0's oo 90 0 0 00.0 oie GeV OTs NET 5.5, 0. shaves, 0) ave tudtbieunte eats 93 


a ee Eikrorn-Grove. Tiles oii. cic ose rues oa 89. 


178 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Frank Beunwer’. seis. s4 ous dane Noubrop, Minn, .«....009 ee 93 
CFE, CCT ON ar arora tenets ue che ace he Mt. Carroll, ‘Tils. ...... 72g 9315 
LES VaR ate eile et ae lene ine, Baileyville, IIIs...:. 2... eee 91% 
PO? CEI eatin a keale & rein Neoga,. Bliss 53). dite Petry re 8444 
Be EUS Oe ek Phe eal Milledgeville, HIS: ..3.4 cea 924% 
Geos Ay Cutlerss careers Owe Herbert, Ill. .:: ..... 2 9515 
SEL NOT iar eles th Gatco Keahe Freeport, [lis. |...» <i oan ae 93 
WY sce VEPOIMSUOERT es. Ch youn wets a 2 letnaie Pana, IIs... sss). 4 ese 8914 
MS i LIE CDS tranche ciate date scree ie te Walworth, WiS.. .. 2. ates 91. 
MUN crcde ED VILE: cect ete wicietet wicacr oamtenate Hvansville, Wis. .. sc. 9s eee 93 
PEE MISS es = tebe ee ee MeHenry,, Ills.........98 ee 92 
scare Wied tess os wate words Jaebanon, 0... .°...2s.6s ee 914% 
SPDT AS OS ie oc wid tmostiie ew eee e Morrison;,. Tits: . ..2.0) tea ee 92 
Bereven- Peterson i. oe. ee we 2 Round Grove; Ills...) 2.,.0e eee 92 
PCLSE NE ISON Kéleajavies mtsmncn ie ees Creston; Tlsuch). hae PES ig 3; 95% 
BP. Ad. Fler kenheim: 5..4.5 Wed oes Malta, Tile. 2.0... ..4. se eo 951, 
Prank) JOWMSON ii... hehn.cce se tee Rocktford,. Tils.:....-.'../..250 ee 91, 
GAS Was ch esi cea ae Spring Grove, Tlls: «..0.,.oeee eee .. 91% 
MA A atcha cesed week Ween Yorkville, Ds. ;:.:.)..:Ge gee 93 
FE. Rawson ieee cce sconces os Alden, Ts; 2 .0.,.).)0. eee er 94 
RYyranieM, Warland (a ei. oth. Sa Biz’ Rock, Ts... ...).. iia 96 
PEL. ER POUCTE ccicdiclessvtteola Race miele ote franko,- Tis. .\..:... Suhel 90% 
EDU PWS: (asses-, i Reencechalell se ews e ee Lockport, Ills. ..:.:.:.:.\..n0@teeeeese 95 
COVCNF WOO dad Gast faxes eee Big Rock, Ills. .:...... 4.5 n eee 89 
BUMS Bax vert ooiiis.ooteccsuecay abe terre Palatine,, Ills: ..\.-...-:. ci eee 92 
a PISTOL: Set orateveicla gp heel eiateneale Strawbtrry Point, la. <in0..se ene 97144 
AS) SEL ODIMAMN 5s irs, cvistetoe eee Manhatten, Ills. .....\.20 Dae 91% 
David Van, Patten t.0:..osaceee ss Plainefield, Ills. sis. is sie ee eee 91 
aE Schock. so ues eae ce Damascus, [lls.°.(....4 cece eee 91% 
TUE, SB iM wer sites oe ee Winneshiek, Ills. .::)..4...:eeeeee 91% 
MOMs OLAS vs. icis wie hy a Stas Ramee Grangeville, Ills. ..:.:.\\ caterer a eee 8816 
Git. -PRit te plIgee dice cee Hinekley, Dlls.-..... sclee entghe geen 92 
Parry? Nolan se 8 08 oe aes Hinckley, Lis. «....:.:.Veieisseregieteeetn ana 931% 
MST VL VOOR es Aeon eliclcurcenete, soe eae Little: Rock, Ils... «24: 97 
Fewis Hl: SON DSO. ies ecisledevs Se eee Byron, [js..c.4%..0" 6 eae 94 
Ae. B. Campbell .ih.Scaie tel aoees Oregon, | TLS... .sce:ccevenelehekea neta 96 
Wilh. MeNewion o.i.i0 can oes Sreward, Ills... set ete eee eee 92 
20 B. ‘Carpenter 22. Use. fee e THhOMSON ....0068.054 5500 92% 


a 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 179 


SUSIE 605 6.5.0 vole e's ube vie'e ba’ Auroras Tis.8 332 F ceeded) Anes. 89 
Geo. W. ‘Hoppenstadt ........... Maecie Dawe Tis. Ae ns. wet «nue eet 96 
Peter Wamelison .............-.- Mecounell <> o-oo eee 92 
M. J. Mansager ................. BIB WOTLO, Laie... <sivctutalte meraenee 86% 
MEMEMPEETIS <5 0 oe ce eee eeceuas Walren, LLIS. 2... 6% Poe he ate, ordeal Ceaha 93 
eee Pecatonica: so2e009 os Sa ae amaranes 93% 
a i rr PIVE TRARY. Sarde tos a eoe We see dey ated ee 9114 


DAIRY CLASS. 


RMEMONMPESOIS! Soc ct tt eka eee PROCHLOTS (TBR o Soe ae woe he ee ee $3 
re Martinys, Tisas oe Sot ete fae ee 85 
PO ETOOSM 2. os cot tcc ces BOY Gen. clas vic. sie oe ee el ee ee meet 90 
PE ICOMEDOTES 2... ec ceases .- Savanna, Ills. ........0005 eeeeeee St 
IMR sence ac eeu AF OVO DE on ear tee cat aee ie thd 86 
Maree ee A BECDC wo. ce ce es CALS ele las LNs 5.cteittte tate, a Heenre Siatite hie 90% 
1 aS a Paths “LMS: 27 Dow ietl Ge Aten Meee 89 
EN fg occ ccc ps oes cele Warr tebe. Piet. ora, see cata c te cee 83 
Mrs. R. E. Cotherman..... ree ROOK, S1Ug ty RA Oe eee 90 
PICEA, oot toc Geis bo te cee te PHasuinas: 2b SU othe fee ee 85 
Mee ebive E. SPrinGer..'. ccc veee DSEeinedG. Pile sss ue. yale Si ahs ores 90 
RI OEE So ecco eee nee Rgek City) Eilises* 2 ose ee 89 
Miss Ada M. Blakeway .......... Herat. bide as aa thee w das lerahlee ote 87 
Mligewieeio SULLIVAN 226s. 5 25.8 « Proyrdencey Tiss co. 6 ees betes 93 
. CHEESE. 
ROM IUNIDIGGE fone ccc tie bee vale Purnlan; “Eile. Fae Oe Bae 78 
POMPE METIICTOON: 6-6 65.0 cs cin cs ereicces Pola: TUS. 0. Se lerrun o aac oos wale eee 86 
(5 SC Providence, Mis nos Ses 2. ee ree 92 


It is always customary to announce what salt and color is used in 
the first and second scores, and in both Worcester salt was used and 
Wells, Richardson & Co.’s color 

We cannot tell exactly who takes the Elgin Board of Traile medal. | 
don’t know whether Mr. Wolf is employed by a member of the Board of 
Trade or not? His score is 98. 


A.—No, he is not a member. 


180 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ,2 


Then the second highest is MrkKeiffer, 97; but he is out of the state 
and therefore barred, being from Iowa. 3 

The next highest is Charles W. Dyre of Hinckley, whose score is 
97. He is employed by a member of the Elgin Board of Trade and is the 
third in the list of scores. 

By the President:—Then the Elgin Board of Trade medal goes to 
Mr. Dyre of Hinckley, being the third highest score on the list. 

Presents medal. 

By the President:—Don’t forget the program tomorrow. Would like 


to see you all here tomorrow. The silo matter will be taken up. 


Thursday, January 9th, 1902, 1:30 p. m. 


Convention called to order by the President. 
The first paper this afternoon will be ‘‘The Private Dairy,” by Irvin 


Nowlan. 


PRIVATE DAIRYING 


IRVIN NOWLAN, OF TOULON, ILLINOIS. 


Gentlemen:—This is a side of the dairy industry that has received 
bud little attention heretofore in a general manner. 

While, perhaps, there is not so much capital invested in the business 
at any one central point, the private dairyman is practically a whole 
world in himself. 

He must be breeder, raiser, feeder, milker, buttermaker and, often- 
times his own salesman, and toa certain, extent a consumer of his own 


product. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 187 


The writer’s experience as a private dgiryman dates back about 25 
years; ever since that time I came into this world I have been interest- 
ed inthe cow. Of course the first few years of my existence it mattered 
but little what sort of a cow it was, what ker breeding, what her shape, 
nor any of these important points considered by the up-to-date dairy- 
man. I was at that time a great deal like so many of would-be dairy 
farmers today—anything just so it gave milk. 

The man running a private dairy must breed his own stock and raise 
the heifer calves from his best cows. I have never found it advisable to 
‘buy cows. 

Perhaps practical experience will bear me out in the assertion that 
many failures of the dairy business is due to negligence on the part of 
the Gairyman in not testing his cows. 

It has been my practice to weigh each cow’s milk night and morn- 
ing every day in the year, and one week in each month I make a compos- 
ite test of each cow’s milk. I find it best to divide the cows into squads, 
and test four or five, as the case may be, at a timeand it lessens the work 
greatly. If one made a test of ail his cows at atime, it would be more 
than one man could attend to. 

At the end of a cow’s milking period—say ten or eleven months— 
{I sum up the total amount of milk given and make an average of the 
tests of her milk. I can getavery accurate record of the amount of 
‘bucter fat in this manner. 


I do not weigh my feed only at such times that there is a change 
made in the ration. One can get the approximate amount of food after 


weighing it once. 


There are several ways in which a mar can increase his profits, but 
the principal one I consider is that the dairyman become acquainted 
with his cows individually. I mean by this that he must know not only 
his cows by their color, or contour, but he should know the kind of work 
she is doing, the amount of milk, what it tests; he must know whether 
she is paying a profit over and above th2 cost and labor or not. He 


must also know each cow’s likes and dislikes. No two men like the 


182 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


same food, and I believe cows have just as many peculiarities in this 
respect as do men. 

The quality of a cow is determined by inheritance and the dairy- 
man must apply his skillin developing the quantity and preserving tne 
quality. By this I mean that acow is born with the power to produce four 
or five per cent milk, and no food or system of feeding can materially 
increase that per cent of fat; so there is a necessity of the dairyman 
learning at the outset that nothing but a well-balanced food ration and 
pains-taking handling under favorable conditions will enable any dairy 
cow to do her best. I believe every cow will do her best at all times,. 
no matter what her surroundings, care or feed may be; but I also be- 
lieva the better bred, better cared for, the better fed the cow will do bet- 
ter. The moral to this might be—use brains in feeding. 

To breed the best cow forthe average dairyman has been a study 
with me for several years. I have tried nearly all the breeds as well as. 
crosses, but I.find the best grade cewto be produced by crossing a Short- 
horn cow with a full-blooded Holstein sire. 

The offispring has a good quality of milk, averaging about four per 
cent fat, also a large quantity of milk. They keep in good flesh and are 
easily disposed of should an accident occur, or the cow; fail to make a. 
profit as a dairy animal. 

I believe that a young man just starting out in life with avery limited’ 
amount of capital, can buy a féw cows from the general farmers, either 
securing a full-blooded sire or borrow the use of one, and in a few years: 
build up a valuable herd by caréful selection of the heifer calves from: 
the. best cows. 

The first few months of a calf’s life determines largely the future 
value of the cow. At this critical stage by judicious feeding we can pre- 
vent the tendency to the laying on of fat and ruining the milking quali- 
ties, although I have seen beefy calves that’ turned out exceilent milkers,. 
but this was the exception and not the rule. 


It is our rule to remove the calf from its mother at about two days: 
after birth. This will depend sorceewhat upon the mother, of course. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 182 


When it is taken away, feed for three or four days with whole milk, then 
drop out some and add skim milk. In a few days drop out some more 
whole milk and add more skim milk, and by the time the calf is twelve 
to fifteen days old, you are feeding about eight or nine pounds skim milk 
and one pound’ whole milk. 

At the present price of oil meal I figure thaf one pound of four per 
cent milk is cheaper than the mzal, wakes a good growing feed and is 
handier than meal. I put before the calf plenty of clover or millet hay and 
some whole oats. The calf will grow rapidly fed in this manner and will 


not lay on fat. 


I much prefer to have my heifer calf at two years ard two months 
1ather than before, and rather they would some freshi in the spring with 
first calf. 


I keep my heifers on blue grass pasture before calving and usually 
feed some little grain, iike whole oats and gluten meal. After the first’ 
calf if we want winter cows it isn’t much trouble to breed them that 
way, but by having the heifer come fresh in the spring, I get a better 


udder development. 


You wiil find men feeding their cows corn meal and hay, and for & 
time they are wonderfully taken with the dairy business, but some day 
they find that their cows nave fallen off in their milk, some have caked 
udder, some ropey milk and others seem to have no appetite. Then the 
owner begins to curse the business when it is all due to his ignorance in 
feeding such a highly concertrated ration. He is feeding practically no 
protein at all. It is the certain resuli of an unbaianced ration. The ani- 
mal’s system is full of fever. The Babcock test will show that the butter 


fat is almost burnt out of the milk. 


It is a common sayiug that a cow is a machine and returns a profit 
only after she has appropriated encugh food for her own support. I cam 
not say that is my opinioz of a dairy cow. A good dairy cow wili return 
to you a certain proportion of milk if you feed a milk ration. We mus? 


combine the foods in a proper manner to contain the standard amount of 


184 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


protein, carbohydrates and fat. Then feed all the cow will consume, but 
be sure she eats it up clean and is greedy for the next meal. 

At present we are using the following ration for our cows with excel- 
lent results: 

Corn meal, gluten’meal, cut oat straw—equal parts by weight—about 
5 pounds clover hay and 5 pounds cut straw mixed. And for roughage 
we use corn straw and oat straw. 

We have cut the dry corn fodder up same as for silage and run it inte 
a tank. When the tank is full throw several pails of water in the cut fod- 
der and let it stand for twelve hours. This makes a good feed and none is 
wasted. 

Another thing that should receive the attention of the private dairy- 
man is his water supply. Much has heen said concerning this subject and 
I have no time to enlarge upon it only to say the water supply both for 
washing the utensils and for the cows cannot be too good. 

We must have the cows lined up along the gutter-and provided with 
plenty of bedding so‘they can be kept perfectly clean. .Then no man 
ought to be allowed in the barns of whom the cows are afraid. A man 
who causes the cows to squirm and twist should be kicked off the farm and 
in a hurry too. 

Often milk is ieft standing in the stables, and as mile absorbs odors 
readily, butter madaé from the cream of such milk will be olf flavor, and 
oftentimes for no apparent reason to the farmer. But the cause of this 
is this, and must be eradicated if a pure, long-keeping articie is to be 
made. 

In several countries! we find the, practice of milking cows out in the 
pasture, and from those countries we find butter scoring the highest in 
flavor. I have often been tempted to try that plan along with stabling, 
but have never had the opportunity yet to compare the results. I believe 


even with the best of sanitary conditions, a better product can be/made 
in open air, for it has more purit'y, less) chance for contamination, but 
owing to climatic conditions here. field work is out of the question either 
in summer or winter. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 185 

In the operation of a private dairy, several means of disposing of the 
product may present themselves. I can not say anything from the 
- standpoint of one who selis milk,uor as a cheesemaker, although we 
have made some little cheese. Our product is mostly butter and’ cream. 
The cream that goes to market is pastuerized, sealed in pint or half pint 
jars. The cream’ for buttermaking is cooled dowr immediately after 
separation to about 45 degreesors5f degrees. It is kept at this point until 
a‘few hours before churning, when the temperature is raised to churn- 
ing. At all times I use the thermometer and have the cream under abso- 
lute control. I have had a littie experience with commercial stariers 
which I do not care to reiate. 

I make my/own starter iz this manner: A‘ cow that shows appear- 
ance of great constitution is placed in a box stall that has previously been 
thoroughly cleaned and whitewashed. After the udder has beei well 
cleansed, the first few streams of milk are rejected from each teat. The 
milk flows into a sterilized vessci and is carried at once to the separator 
where the cream is extracted. Tie skim milk is allowed to run into 
another sterilized vessel and thisis set away and allowed to sour. After 
the skim milk has soured, itis used as a starter. I much prefer this to 
buttermilk as a starter. 

In churning ,the buttermilk is drawn off when the butter is about 
the size of wheat grains, and is then washed until the water runs off clear. 
We add salt to our butter in quantities to suit the customers. if they 
want it very salty, they shall have it, if they do not likesalt, itis our busi- 
ness not to put any in their butter. Some also like butter quite yellow, 
while some do not care for so much color, 

In regard to salt and color, believe in catering to the tastes of my 
customers. I will make whatever color my customers like best. If some 


want it black they shall haveit. Pieasing your customers with the pro- 
duct you have for sale will make laiger sales and increase patronage, and 
this is what we are all after. 


Whether you are allengagedin dairy business or not you must all ad- 
mit that ali lines of business must have a firm foundation. You must not 


186 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


expect to make a success of any business by jumping into it head-over- 
heels. Careful study day and night, since competition is so fierce, is the 
only chance for success. It is the little things you must attend to and 
you can make dairying pay as well as any other line of business if you 
will. 


DISCUSSION. 


Q:—I would like to ask the gentleman what per cent milk he found 


the cheapest to produce? 


A:—We have one cow at No. 5 barn that lacks $2.20 of paying for 
her keep in skim milk, and she has ito her credit besides that 267 pounds 
of butter and the average this cow has had was 3.2 per cent. But it cost 
a little mora to keep that cow than it did one that produced 284 pounds 
of butter and whose milk test was 4 per cent. When the profit of the cow 
is taken into consideration the 3 per cent and 3.2 per cent give the big- 
gest profit for feed consumed. The profit of that one cow over and above 
the feed was something like $56 or $57. Take milk anywhere between - 
3.5\and 3.6 would be a cheaper producer than when a little higher. When 
you get it higher you sacrifice the cuantity of milk. I may have the 
price of my skim milk a tittle too high, and I would not like to come out 
and say what value to put on skim milk; I don’t believeI could get along 
without it atall. In feeding hogs I don’t know.as I would be very far off 
if I would say it was worth nearly 50 cents a hundred, the way I feed in 
connection with .ground grain. Where we give the cows credit for skim 
milk, we allow 33 1-3 per cent. That is high I will admit, but it is worth 


more than that to us. 


Q:—Of course you take'our country creameries and in the summer 
the farmers’ net returns for the cream and all runs down as low as 45 
cents along'in July and August. I have watched and find that about 2U 
cents a hundred, from 15 to 20 cents was the average price of skim milk. 


1 think you have your cows figured too high. Do you find your profita- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 187 


ble producers in your large carcass cows, or in your medium sized car- 
cass COWS. 

A:—I would say that the cheapest producers we have ever had since 
we got any figures at all have been cows that would weigh between 1000 
and 1200. The highest cost we ever had was one that run us in debt 
some $8 or $10 and weighed 1400 peunds. I think about 1200 pounds, some- 
where in there. 

Prof. Fraser:—How much. does it costs to keep your cows on an aver- 
age and the value of the productions? 

A:—The average cost for1901 was about $36 to $37, along in there. 
Not counting cream along sold, if the whole amount was made in butter 
we would have gotten 25 cents. a pound for butter. 

Q:—How much did you get per cow? 

A:—About $36.00 cost. They vary of course. They gave us a profit, 
the lowest was $38 on a cow last year, and we had this one cow I spoke of 
a little bit ago, she was'an excendtion, not yet 3 years old, and she gavea 
clear profit of a little over $50.00. 

A member:—Do you include the calves in your figures? 

A:—No sir, I don’t. I can’t do that. 

Q:—You raise most of your calves? 

A:—yYes sir. Keep some of the male calves for crosses. We haven’t 


got room for them all. 
President:—What breed are your cattle? 


A:—Several breeds. Somethorough bred Jerseys. We have about 
fourteen thoroughbred Holsteins. Some half-bleed Holsteins and half 
Jerseys, and some part blooded Duihams and part blooded Holsteins. 

Q:—Any second cross Holsteins and Jerseys: 

A:—I was in hopes I wasn’t going to be asked that question. We got 
one cross and the first cross was an excellent one. We will give you 
all the-second’crosses you want. We got badly left on that. The first 
cross, we never had anything better. When we get any farther thamthat 


we didn’t get anything. 


r88 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Q:—Then the first cross is a very desirable one either one way or the 
other? 

A:—Well, I don’t know whether I could say it would be or not. You 
take a Holstein cow and cross it with a Jerssey and I ama little afraid of 
the result. The largeness of the animal is a little on the wrong side. 

Mr. Cobb:—It is as good one way as the other. 

Q:—With regard to that profitable cow of yours that gave thai 3.2 per 
cent milk, I don’t know, I can’t quite agree with you. There is one thing, 
she was giving a large flow of milk, low per cent of cream, and you fig- 
ured your skim milk way! out of sight, and that is where that cow’s 
profit comes in. You figure that profit at 33 1-3 per cent. Thatis the place 
where we will get a wrong impression if we are not careful. We can’t 
lispose of skim milk and get that Ler cent. | 

A:—As far as that figuring is concerned I said when I started in I was 
xoing to talk egotistically and talk only of myself. I will admit from 
creameries it will not be worth more than 15 to 20 cents, but I do believea 
man can get more than that out of it if he will. 

Mr. Cobb:—I will have to take Nowlan’s part on this skim milk 
question. They say to me, “How do you get your silage socheap.’ They 
ask him here this same question. it is almost indispensable at any price 
where you raise your calves. We can’t do without it. It is one of the 
best things I have ever found in connection with developing the dairy cow 
for the future, and consequently I would not put a price on my skim milk 
unless it was equal to what I covld make out of it. When a certain com- 
pany wanted to buy my. skim miitk, I told them I had a price and if they 
wanted to pay it I would sell it, and they asked what it was and I told 
them 50 cents a hundred, and consequently the deal was stopped right 
there. I would not take a cent less than that. If a man is raising pigs 
and calves he needs all he can:gyt. 'There is too much of this western 
cow combine for the good of the average farmer. If they would raise 


their own stock they would do much better. There is too much western 
cow coming into the Elgin district. A man buys them and takes them 
home and they haven’t been milked for three days, and the first thing 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 189 


he knows he is banged to one side cf the barn and then you are willing 
to sell her at any price. When they come that on me, I took to raising 
my own cows. 

Mr. Nowlan:—Did you ever feed any skim milk to your cows, and 
what was thejresult? 

A:—No, only once. I thought I would see what one cow would do by 
giving her a little extra. I got a larger flow of milk by decreasing the per 
cent of fat. The cow was fedinthe barn; made a milk slop out of oil 
meal and bran and thin gruel. After afew days she took to drinking this 
readily in ‘place of water, but she went down:on her quality of milk and 
part on the flow. I thought I was only robbing the calves and pigs, sol 
stopped. 

By the President:—Thei price he puts on skim milk is what he can 
afford to pay for it when feeding it to full blooded stock. He does! not 
intend to convey the idea that you should feed it to pigs and ordinary 
cattle. Try to raise them on 35 and 50 cent skim milk. 

Mr. Nowlan:—With one'exception here. I did not mention full 
blooded cows. When it comestoraising your own heifer caives for your 
OWD use, you can’t do without this skim milk at any price. Am not speak- 
ing of full blooded cows at all; am speaking of reasonable grade that you 
carry. You can’t feed them anything that will do them more good and 
make a cheaper feed than skim mijk. You can raise them without skim 
milk, of course, but you haven’t got the calves at the end of it. We feed 
it to hogs and get as much profit for them as the calves. Youcan get them 
on the market quicker, and make nicer looking animals and sell them at 
a high price. 

Q:—How many cows do you kave? 

A:—Thirty-eight cows and heifers. 


Q:—Consequently the hogs receive milk from that number of cows? 
A.—Partly more or partly less. 

Q:—What average do you get a day? 

A:—Average 640 pounds of milk e day. 


190 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Q:—You say you feed this skim milk to your hogs. Ain’t you way 
out on hogs. If they pay in anything like this gentleman talks? If you 
had twenty $50 ones that is $1000; you didn’t sell any $1000 worth of hogs? 

A:—The hogs and calves will amount to more than that. 

Q:—Returning back to ordinary farmers’ feeding this skim milk to 
the average grade calf: From what the creamery is paying for skim milk 
it more than cuts the price in two of what my estimate was and the price 
of my cows and the price of the average cow is more than cut in two. 
What I wanted to get at was what they are actually worth on the market. 
You can figure feeding a calfsome 15 to 18 pounds of skim milk a day and 
feed nine months and you are getting her pretty’ near to where she is a 
cow, and when that cow comes up tc three she has improved and when 
four is a $55.00 cow in the Elgin district. 

By the President:—My mindtraveld back to when Hoard made his 
experiment on hogs to see what skim milk was actually worth. He made 
his experiment and did it intelligently. If I remember rightly 17 cents 
a hundred he recognized feeding skim milk to pigs. It ranged from 15 to 
17 cents. This 50 cents is so large that it staggers me. 

Mr. Nowlan: You don’t understand me. I place a 50 cent value not 
on skim milk for hogs alone, but or calves as well. 


Q:—During weaning seasonis'it worth more than 15 cents? 


A:—yYes sir worth more than 15 cents when hogs are on the farm. 


It is worth at least 20 cents then. 


Mr. Crozier:—It seems tomethe skim milk question would depend on 
the feed too. At the time of high prices for feed it would make considera- 
ble difference than when corn was worth 30 cents. It might be 17/cents 
with Hoard’s experiment if corn was on a 30 cent basis or 35 cent basis, 


than when now with corn at 60 cents, and other stuff in proportion. 


Mr.; Nowlan:—When feeding skim milk to hogs just for the sake of 
selling hogs to the market; that?sn’t the only’ object. We have some 
that we have had on the farm for three or four years and keep them to raise 


pigs, and they are better. Another thing, take the sows you are going to 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. IQI 


keep and put'them on this ratign, it is just the same, and also with the 


best heifer calves, it is the value they will bring in the future. 


Mr. Cobb:—One thing more on this feeding skim milk to pigs. One 
spring the pig’s drop was almost entirely a failure. I had: eight and 
raised 72. But my neighbors had been feeding feed that fevered the 
hogs up and consequently when they fell they had no milk for their young 
and they starved. If they had had skim milk they would have raised as 
good pigs as I did. Youcan make ricer pigs by feeding your hogs on 
slop, feed skim milk, shorts, dried brewer’s grain, corn and oats ground . 
‘together. At the present price it is expensive, but the price of hogs have 
gone front $3.00 to $6.00. We can feed just as well now as we did in 1893, 
1894 or 1895. 


A member:—This skim milk cuestion and the value of it is a good 
deal like the mercury in the thermumeter. The weather conditions and 
30 many conditions have to be taken into consideration. One man may 
make a profit on 50 cent skim milk and another can only do it on 5, 8 and 
10 cent. One man can'make more profit on feeding 75 cent corn than 
another can feeding 25 cent corn. It depends on the individual. For 
myself, I would rather have 20 quarts of skim milk than ten quarts of 
oats. 


A Member:—Does it occur to ycu that you are feeding too much pro- 
tein to your animals. Itis the protein question that these gentlemen 
have discussed and I don’t hardly think more than one or two have 
thought of the protein. Inraising young, we need the protein, the ele- 
ments that will form bone, muscie ard blood. The carbohydrates, wecan 
supplement them at a very small cost, and who will deny that milk from 
the cow is the most nutritious feed they can get. In the mature animal, 
it is just as essential for them to Lave protein feed to supply their 
young within them through the blood whereby they can get their growth 
just as the other animals get it that are not carrying young. The carbo- 
hydrates, as I said the other day,are very easily raised, but it is the pro- 


tein feeds that are the most expensive. 


192 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Q:—I have been waiting to hear some one tell about the condition of 
the skim milk when it comes back from the creameries, and under some’ 
of the conditions I would not fecd that milk to a thoroughbred calf if you 
would give me ten dollars; itall depends on the quality of the milk when 
it comes back. 

A:—If you take your miikinthe morning you feed your calves fresh 
skim milk. 

Q,—What do you do with the balance? 

A:—We feed just twice aday. If any balanca over and above what 
we feed the calves, the rest of it goes to the pigs right away. 

Q:—Why shouldn’t the condition of skim’ milk kept twelve hours 
and warmed up again and fed to the calves be just as good as when it 
comes from the cow? 

A:—I would insist on its being pastuerized. You won’t get as good 
a production after getting it strained, after being separated; better pas- 
tuerize it. 

Q:—When pastuerized; isn’t it equally good then? 

A:—I should judge it would be. 

Q:—Most milk is taken inthe morning and brought back. That milk 
is kept 36 hours in order to feed to caives. In hot weather you have got 
to keep milk cooler than most mer do to feed it to calves? 

A:—We are speaking’ of pastuerized skim milk. 

Q:—I understand it comes from the creamery pastuerized. 


A:—If you trace the matter back you will find it will come back to 
the dairyman. The large trouble probably is that it don’t arrive at the 
creamery in! proper condition. 

Q:—What is the point in making it keep? What’s the reason? What 
does it do? 


A:—It would still leave germs that produce other bacteria. They 
would not be killed at 155. 


Q:—That there are some bacteria of a different sort that is left in 


after it is pastuerized ? 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


193 


A:—Yes sir, certainly. 

Q:—If that worked it would ceteriorate the milk in time? 

A:—Yes sir. 

By the President:—That is a, very simple matter to remedy. [I 
would rather have your milk come to my factory that was simply 
areated. Get the pure airinto your milk. It is a good deal better to have 
it cooled at the same time. Set it in a tub and stir it up. As you milk 
one can and bring it in and then milk another can and bring that in, 
why stir the first one again. It will give you your skim milk in proper 
shape. You can trace it backto he farm every time. 

Q:—It seems to me tiat when that milk is taken in the summer time 
to the factory and the sun shines ou those cans and glazes the milk over 


that the skim milk from that would not be worth very much for calf 
feeding. 


By the President:—The heatin the summer and the long distance, 
that seems to meta simple matterte get over. I think if the farmers ona 
route where the hauling is done wovld get together and talk this over 


rationally, I think you could remedy conditions. 
Q:—When you speak of areating milk, you touch a vital part? 


A:—I am satisfied of that. 


Q:—The way I made my cooler was to take an ordinary pail with little 
holes around the edges inside of the pail. The bottom of the pail is sus- 
pended above the milk can 8or10 inches. The milk is strained and 
poured in above and it runs down into the can in very small streams, 
all the time the air is going around these little holes and it took cut the: 
animal heat. When you take out the animal heat that; milk will keep 
without cooling from 12 to 24 hours longer than if you simply take and 
strain your milk right into thé can. By areatirg it in this simple was, 
which any: one can do and it won’t cost over 35 or 40 cents, and your 
milk will be brought to the creamery in much better condition and it 
will keep from 12 to 24 hours longer than milk not areated. 


194 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


By the President:—I will name the Committee for which you gave 
Ine proper authority in your resolttion, naming a man for each kreed of 
tattle to organize themselves into an association and meet with us next 
year. 

Holstein—M. S. Campbell, Genoa. 

Jersey—W. R. Kimzey, Tamaroa. 

Guernsey—W. C. Taft, Rockford. 

Ayrshire—John Stewart, Elburn. 

Brown Swiss—E. M. Barton, Hinsdale. 

Durhams—Although that isa class of cattle in which grades are 
mostly used, I have not been’able to locate a full-blood Durham breeder. 
Will name’ that later. . 

Is the Committee on Nominations ready to report? : 

Mr. H. H. Hopkins:—Your Co'mmittee on Nominations respectfully 
submit the following report: 

Whereas, The present officers of this Association have proved them- 
selves to be the. right men in the right place, we think it will be for the 
best interest of the members of tle Association that they be retained in 
their present offices and we submit the names of 

Joseph Newman, George H. Gurler, Fred A. Carr, R. R. Murphy, John 
Stewart, J. R. Biddulph, Irwin Nowlan for Directors. 

Joseph Newman for President. 

J. R. Biddulph for Vice President. 

| Respectfully submitted, H. H. HOPKINS, 
Chairman of Committee. 

By the President:—This is an office I think should be passed around, 
but it rests in your hands, gentlemen. 

Mr. M. S. Campbell:—I move the adoption of the resolution of the 


nominating committee. 
Mr. W. S. Moore:—I second the motion. 


By the President:—It is‘'moved end'seconded we accept the report of 


the committee on nominations. All in favor say “I.” Contrary. 


: 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 1Q5 


Carried unanimously. 

Q:—How will you proceed with the election. 

Mr. Nowlan:—It has been customary for thé Secretary to cast the 
vote. . 

It is moved and seconded that the Secretary cast the vote of the con- 
vention for thenames mentionedir tie report. Allin favor say “‘I.”’ 

Contrary, none. Carried unanimously. 

By the President:—There is due to you a vote of thanks for continu- 
ing the old officers. | 


SILOS AND ENSILAGE 


E. N. COBB, MONM OUTH, ILLINOIS. 


Mr. President and Members of the Association:—I am very glad to 
have learned since I have been here and observed as well, that this has 
been a splendid meeting. I have been told it is one of the best meetings 
held in several years. I am especially giad, because I have not been pres- 
ent the past two years. I probably have missed a great deal. 

While Iam enjoying myselfat this meeting, seeing old friends and 
making new ones, I, perhaps,am as care-free of what is going on at 
home concerning business affairs aS any person that has attended this 
meeting. I am positive to a certainty that there are no gates left open, 
no door left open where they should not be; that the 80 head of Jerseys 
we have, that every one of them has been cared for properly; I know 
the hired men have not forgotten to note the temperature of the barn 
in the morning and at noonand at night; I know they have not forgot- 
ten to look to the ventilation, and that the water supply in our 100 barrel 
system that is fed from a deep well and windmill, that that temperature 
has been regulated by a steam pipe to fit the climatic conditions; Iam 
positive that every cow has been fed according to her capacity to yield 


196 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
profit; I know that every ounce of milk has been recorded on a milk 
sheet. When I get homeI don’t have to ask questions; each individu- 
al cow’s record is there andI can at a glance see what they have done. 
The first thing I do when I goin the barn will be to go to the milk record 
of the Lady of Athens and she what she has been doing. Another thing 
Iam sure of, is thatthe hired man has not been making’ love to the hired, 
girl while I have been gone, because I have no hired man and no hired 
girl and have no use forthem. With our large herd we have just our 
own family. The Cedar Hill Dairy and Agricultural College is_ self- 
supporting. The faculty and superintendent are as follows: Nathan 
H. Cobb, farm machinery. Virgil C. Cobb,swineand poultry. Curtis A. 
Cobb, herd and buildings. Ina A. and Emma A. Cobb, creameries. 
Euclid M., Jr., and Grace L. Cobb, pet stock, and Euclid N. Cobb, Sr., (bet- 
ter known as Buff Jersey), general superintendent. I will tell you how 
many children we have, in order that you can catch the number. We 
have six girls and four boys. Ihave a standard I am working to. My 
standard is acow to the acreand a child to ten acres. I am pretty well 
up to standard on cows. Wegot 8&0 Jerseys and only lack nine children 
of being up to standard on land, and we hope to get them. 

Iam to talk to youalittleon ensilage. I brought the matter of the 
family up, for without ensilage I could not hold my family at home. 
Ensilage makes intensive farming and extensive employment. I have 
been using ensilage for fifteen years, and if I had to go without ensilage 
I wceuld stop dairying at once. The two are inseparable, as far as Iam 
concerned. Last year Mr. Gurler told me he was about talked out on en- 
silage. I never was so far gone but what I could always say a little 
more about ensilage. I haveseen ensilage grown, put up and fed in 
Dakota, Nebraska, Colorado, Kausas, Iowa, Missouri, Texas, Tennessee, 
Ilinois and Wisconsin. Ihavenot merely passed by where this work 
was being done, but been actually employed in directing the work; built 
silos, filled them and fed the engilage. 


To illustrate the value of ensilage on the dairy farm in Illinois, down 
in Warren county, I will give you the figures and facts of our ensilage 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 197 


crop put up in 1900 and fed in 1900-1901. We planted 55 acres of ensilage 
age crop in spring of 1900. Onthe 28th day of July of the same year we 
were obliged, on account of the drought, to begin feeding this ensilage 
crop. We fed 40 cows and about 385 mixed young things from the 20th 
day of July until the last day of September, when we cut our crop and 
put what was left in the silos. We filled two silos, one of 150 tons and 
one of 250 tons, and continued feeding. The first day the ensilage was 
dropved in thesilos, we took itout and fedit. We fed during the winter an 
average of 85 head of cattle, and fed more or less to our hogs and chick- 
ens. We fed all that every animal would clean up readily and cleanly. 
We fed up to the last of April and then took out the young things and put 
in the pasture with the hogs. The cows we continued on the ensilage 
feed up to the 18th day of June; then the grass got so goodiin the pasture 
we turned them out ten hours for a few days, to get them weaned from 
the ensilage. We were receiving in the creamery something like 725 
pounds of milk and after having them ovt for about ten days it shrunk 
to 645 pounds of milk and the pasture at its flush. Weat once commenc- 
ed iceding ensilage again andico ntinued during the summer months, 


with the result I will give you.. 


I have a record from the creamery from July 1st to September 18th. 
If you dairymen will go back to July, August and September, you will 
remember it was a most severe time for milk, severer than we have had 
for some years; the dairy papers show shrinkage from 50 to 75 per cent 
of the milk yield throughoutthe country. This record shows that on 
July 1st we got 614 pounds of milk and 675, 641, 636 and on toward last 
of July 675, 655. On September Ist, 610, 630, 619, 612, 635, 606 and. so on 
up to the last day of September, 675 that day. That’s from an average 
of 30 cows and heifers. That illustrates the value of ensilage. Our pas- 
ture was as bare as the road. - The 55 acres I mentioned fed our cows to 
the first Monday in September. We fed them all through the season up 
to the first Monday in September; I shouid have said that first. 

I got a circular from a silo manufacturer in Michigan a little while 


ago, stating what a man had accomplished in ensilage and wanting to get 


198 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


a letter from him; I wroteand asked him if the statement in the 
circular of the company was eorrect. He wrote me quite a_ detailed 
statement. His statement was that he put 178 steers on ensilage the 
first day of September, weighing them at the time and weighing every 
feed of ensilage they received up to October 1st. The cattle had no feed 
to speak of beside ensilage, and, they weighed 52 pounds more on Octo- 
ber first than they did when they began, and used 1,300 pounds of en- 
silage. That is a pretty good illustration of what ensilage will do for 
cattle feeders. 

I met a man awhile ago who was telling he built a silo 13 years ago 
and had filled it every sinceandfed it exclusively to steers. He said he 
could not get along without the ensilage. Another point he made was 
that a silo was not necessarily anexpensivs building. A mere frame? 
work of 2x10 studding and lined with just 1 inch flooring. He said that 
floor had been filled 18 times and has not cecayed, but was in pertactly 
good condition, with the exception of the two bottom boards, and they 
had keen touched with dry rot. 


Briefly, I will give youthestyle of silo to build and the manner of 
building. I advocate the round silo. To build a round silo of 2x4 stuff, 
gel your lumber and have it dry and free from locse knots; see that 
edges are straight, sothat when walls are up edges will touch evenly the 
entire height of silo. In acircle of 14 feet or more it is not necessary to 
bevel the lumber to fit the circle; it is better not to do so, because the 
lumber will ary out more quickly when ensilage is removed, which tends 
to piolong the life of the silo by checking decay. In case beveling is 
done, don’t bevel the entire stick’s width; only take off bevel from cen- 
ter of timber; this will leave other half slightly. separated from _ its 
mate, giving air a chance todry the wood. To the novice an empty 
stave silo, with its staves showin g daylight shining through cracks 
from top to bottom is far from air-tight buiiding, but one has only ‘to 
tighten up hcops snug and go ahead and fill. A stave silo is like a leaky 
barrel: it only wants hoops driven tight to make it as tight as ever. 


While the silo has not hot water, it has something just as effective— 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 199 

Ea A PTC AE BIBLE art FPN Py 

ensilage, which is 80 per cent water or sap, and heats up to 180 degrees; 
every crack is shut tight. ‘To build a stave silo, first decide on the size oi 
the silo you want to build, then get the material easiest to get. Any 
lumber that will not warp is suitable; have it as dry as possible. If 
your silo is to be above 20 feetin height, buy lumber of two lengths; for 
a 40 foot building get 14 and 10 ft. stuff; or in 26 ft. ilo, 12 and 14 foot 
lengths. Get your stuff on the ground some hot dry days, laying it close- 
ly like a floor. Then takean old broom or a whitewash brush and a 
bucket of coal tar and paint the lumber, not scrimping the amount; let 
it lay a day or soandthenturnup another face of the lumber, again give 
it the gas tar paint. Continue till all sides and edges are painted. Gas 
tar bas been found to be the best preservative of silo walls yet found, and 
I may add that fcr rough work, such as farm gates, corn cribs and board 
roofs it is not equaled by any of our many paints. If the tar is too 
thick, thin it with gasoiine. While our lumber is drying, we will put in 
silo foundation. Wemust decide where to build, and the best rule is to 
build just as near the animals’ mouths as possible, to save the work of 
feeding; at gable end of barnor shed is the best place. To lay founda- 
tion, drive a peg in center of ground selected for foundation; take a 
fence board, bore a hole in end, siip over peg, then at half of distance of 
diameter of silo slip a pin or bolt that will mark ground as board is mov- 
ed around. After this mark is made, set pin as far as width of founda- 
tion trench is to be, which is about 16 or 18 inches. Nowdig trench 18 or 
20 inches deep, then fill up within 6 inches of tep with small rocks, 
brickbats or very coarse gravel; over this pour thin cement. After this 
is completed, start wall 6 inches from outside of trench, leaving a 6-inch 
jog; that jog is to fool any rat that may wish to explore contents of silo. 
It is better to finish the narrower wall with flat rock or brick; build up 
8 or 10 inches above ground level. The dirt should then be thrown up 
against wall on the outside, even with top of wali to turn water from 
building. The inside circle or silo bottom should be of dirt only. Many 
people put down costly cement ficors, only to find a large amount of en- 


silage spoiled each year. A sill is not necessary, but I always use one. 


200 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


To make sill, take 10-inchi width lumber 1 inch thick and cut in seg- 
ments of circle of wall; cut enough of these to make 8 or 4 inches thick; 
put first in layer of mortar, then give a coat of gas tar, then lay on anoth- 
er coarse, breaking joints; nail down to lewer layer. Continue laying, 
tarring and nailing till desired thickness is reached. We are now ready 
for the tarred staves or 2x4’s. But you will wonder how to makea start, 
what to use for fastening hoops and silo with, and what to fasten staging 
to. To do all of this requires 4 timbers uf hardwood 4x6 inches in size 
ana as high as the siloisto be. Before we put these timbers, we bore 
enough holes in these sticks to receive the hoops. These holes are in 
pairs, and are 2% inches from wiat will be the inside edge of silo. Holes 
‘are to be 3 inches apart long way of timber. Now we will lay off our 
‘circle, finding 1%, distance, where we stand one of these sticks and secure 
if by toe-nailing to sill; again measure another 4, set up timber, and 
<ontiue till we have four up; we at the same time brace these pieces 
well with fence boards or 2x4’s;al ways keeping out of inside of silo. Af- 
ter we have braced well, we set 2x4 pieces on outside of silo, opposite'the 
4x6 timbers, about 3 feet frm them, or as wide as you wish to build 
scaffolding; nail lumber from these 2x4’s at intervals of! about 8 feet, 
on which scaffold lumber is laid. A silo 25 feet high will require 3 of 
these stagings. Now we are ready to set up these staves. Three men or 
soys are needed for this work. The tools necessary are 3 hammers and 
plenty of 60-penny wire spikes; 40’s will do in case 2x4’s are scant 4 
inches, a they often are. Now set up one of the 2x4’s against a 4x6 piece 
about every 4 feet; the men on different stages will attend to nailing up 
to tor of silo; toe-nail the 2x4 stave to sii! with 10-penny wire nails. 
Continue setting up and nailing:if the upper half of staves do not want 
to fcllow circle, strike on inside wall with heavy hammer, maul or back 
of axe, and, the right curve will come. After setting all staves to lay 3 
or 4 feet (and this space should be where doors are to be), make arrange- 
ments for the doors. The doors are only the wall of the silo cut out on 
devel and the pieces thus cut out nailed together with some _ barrel. 


staves, the staves giving the short pieces the necessary curve to circle; 


A. J. GLOVER, ELGIN, ILL. 


Instructor in Dairy School. University 
of Illinois. Dairy field work among 
Dairymen of the State. 


PROF. E. H. FARRINGTON, 
MADISON, WIS. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 201 
the bevel must be on inside of silo, so that when doors are setin place the 
ensilage will place them in place. No frames for doors are necessary 
and no fastenings or hinges. In cutting out these places for doors they 
should be numbered so they will be put insame places eachtime. A door 
18 inches by 2 feetis large enough. To cut out these places it is best to 
cut side bevel piece, while the 2x4’s are on the ground. To do this, 
bore a hole in center of the 2x4o0n right bevel and cut with a tenant saw 
far enough to allow larger saw to enter cut: when piece is cut out, tack 
in piace with some small nails. Now finish up silo walls and then the 
man in silo will have to cut out lower door in order to get out; if on 
outside, can cut his way in. Doors must be about 3 feet apart to be handy 
in taking out ensilage. The hoops for this silo should be of 5-8 round 
iron: each section of hoop should be long enovgh to pass through 2 of 
the 4x6 timbers and threads should be cut 6 or 8 inches on each end of 
hoops, so as to take up any shrinkage of silo. Cast iron washers are nec- 
essary to bear against the 4x6; light washers will sink into the wocé 
when the siJo is full and pressure bearson hoops. Hoops should be plac- 
ed as follows: first one near bottom of siio about six inches from sili; 
the next two feet higher, and ea h alternate hoop 6 inches higher than 
the last one put on. Thisis for 18, 20 and 25 foot in diameter silos; 
smalier ones may use less hoops and even one-half inch hoops will ans- 
wer. We built our silo and put on the hoops when we had time and felt 
like work. Our silois now ready for the roof. I neglected to say that 
the 4x6 pieces are flush with inside wall of silo and are a part of the 
wall. The roof of thesilocan be buiit of boards put on hip roof style, or 
a cone-shaped roof can be puton and shingled. Metal roofing is used 
by many, while others have noroof at all. I have used silos without a 
roof and saw no bad results. 

The crops we putin the silo and the method of cultivation and the 
handling has a great dealtodo with the cost of producing and filling 
and the cost of labor, etc. 

We find that the corn that wili produce 50 or 60 bushels to the acre 


on an average is a first-rate corn for ensilage. We are using a corn 


202 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


from Indian, with from one to five ears on the stalks; some weighed 
eight pounds apiece. The boys like this corn because it gives a_ big 
yield and the ears are distributed equally and they run through the cut- 
ter better than the two-ear corn. 

We found Sorghum another good crop to put in the silo. At the 
time that we are ready to put the corn in the silo, probably the weather 
is dry and a lot of the corn will only stay in good condition five or six 
days; sometimes notas longas that; it dries up too quickly, but we 
cai correct that with Sorghum, that will stand thirty days. We plant. 
10 or 15 acres every year for that purpose. Ii the corn has matured too 
rapidly, we haul a load of corn and one of Sorghum, and if the corn is too 
dry for one load we taketwo loads of Sorghum and one of corn alternately. 
We arill driil ur corn and Sorghum with a corn drill. We drill the Sor- 
ghum with a small corn drill. This is necessary, for if you don’t the 
Sorghum goes in too coarse. The corn if planted 8 or 10 inches apart 
gives better results. We have discarded the shovel plow and usd the 
plow weeder. We then put on the surface cultivator and work the corn 
three. times. 

In harvesting some 12 or 14 years ago, it cost $1.25 a ton for labor. 
We have reduced that down to 60 cents and then to 50 cents and 40 cents 
and once to 33 cents aton for labor. If you take the average corn crop 
through the country, you will find the average labor is in cutting your 
corn and shocking itand running through the shredder. The cost is 
just the same to put in a silo or run through the shredder. 

I think, perhaps, discussion would do more good than anything 
more I can Say. 


DISCUSSION. 


Q:—How did you reduce your cost to 33 cents? 

A:—Well, we reduced the cost by having acorn that produced more 
tons to the acre and it put ourland in better condition, and used self- 
feeding ensilage cutter and so on. 


Q:—Do youl think Mr. Gurler is tired of ensilage? 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 203 


A:—No, no, no, no. Hetalked ensilage so much that he could not 
think of anything newtosay. I have some ensilage here, corn and Sor- 
ghum mixed, if you care to look at it. 

Q:—Do you shred your cornor cut it? 

A:—Cut it with a Ross cutter. 

Q:—What length? 

A:—Half inch. 

Q:—How do you find the capacity of the silo? 

A:—The rule is about 40 pounds to the cubic foot. 

Q:—In giving facts about that silo, is that the cheapest silo that can 
be built? 

A:—Taking into consideration the silo is for 25@ tons. The larger 
the silo the less cost per ton in capacity. 

Q:—Did you!say flat hoops? 

A:—Round hoops. 

Q:—Isn‘t a 250-ton silo too large for a small herd of cattle? 

A:—yYes, sir. I gave the directions from building one in Iowa, one 
-ten feet in diameter, and he filled. that one and has kept the ensilage in 
perfect condition. This man had 8 to 10 cows. 

Q:—Your hoops were in sections? 

A:—Yes, sir, four pieces. 

Q:—What thickness? 

A:—58 inch. | 

Q:—How far apart did you put your hoops? 

A:—On the large silo, 6 inches from the bottom, then jump another 
16 inches, and then two feet and so on to tne top. The last three hoops 
are five feet apart. 

Q:—Are they tight silos? 

A:—Yes, sir. 

Q:—The iumber will shrink? 

A:—It does. Last summer you could see through those 2x4’s. But 
the beauty of it is, those 2x4’s wi!l last indéfinitely. They spring apart 
and the air gets through them. 


204 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Q:—How about the moisture ? 

A:—It goes up to 180 degrees heat. If you are not careful when full 
your hoops will be too tight. You must watch your hoops. 

Q:—Ever planed the 2x4’s? 

A:—No, sir. Buy your 2x4’s and have them of even width. 

Q:—Any objection to building a more expensive silo? 

A:—No, sir, not at all. 

Q:—In view of the life of the silo, would it not be better to build a 
‘stone foundation and then use brick? 

A:—I told you some used concrete; that is the best foundation. 

Q:—Supposed we built 8 or 10 feet of hard brick, how then? 

A:—Cost too much. Of course he is welcome to it, but I could build 
‘my silo on the interest of the money he spends. 

Q:—How about the kind of silos Mr. Gurler builds? 

A:—He has anumber of silos, some of the best made no doubt, but 
I am talking to the small farmer and the renter, the man who don’t want 
to put much money or more than necessary into a silo to get the same re- 
‘sults. 

Q:—Mr. Gurler’s won’t cost so much. 

A’ Member:—I built one this summer after Mr. Gurler’s plan and it 
didn’t cost over $50.00, 150 ton; prefer it to any other kind. 

Mr. Cobb:—I would not think you could buy the cement for much 
less than you stated. 


Q:—Four barrels cement, $2.25 a barrel; 1,00 feet lumber. You 
heard Mr. Gurler tell it; that’s all there is to it. I made a concrete 
foundation and it is very easily made. A man used to making cement 
Sidewalks will make a foundation. And then we just simply studded 
up 2x4’s, 7 feet apart. Tooklumber to the planing mill, got 8 inch 
boards, 14 feet long and had them split; they were not over 3-8 inch 
thick. Lathed that from the same lumber; had them cut 8 strips and 
with beveled edge, so when nailed on there would be a piece to dovetail 
in behiud. They were put on the same as the other boards and cement- 
ed. 


‘ 

4 
i 
° 
‘ 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 205 


Mr. Cobv:—No hoops necess sary? 

A:—No, sit. 

Q:—Nailed on through those boards? 

A:—Yes, sir; break joints all the time,soin going round and round. 
the silo no two boards stay in the same place. 

Q:—Gurler any hoops on his? 

A:—Not necessary for every board is the same as a hoop, and get 
the cement in there it would not burst. 

Q:—How long seen that used ? 

A:—Never saw any but my own. Mr. Gurler told us how to builé& 
it and I built one. | | 

Q:—Cement on the outside cr inside? 

A:—Inside. 

Q:—What diameter? 

A:—My silo I think was only 15.8 inches in diameter ard 22 or 23. 
feet high. 

Q:—Does that hold 150 tons? 

A:—l1 think about: that, of’ toe ensilage. I estimated from the num- 

ber of loads I put in. 

7 Q:—Wasn’t Mr. Gurler’s 20x40 and held 180 tons each? 

A:—I don’t know. I just went according to the loads that went in. 
mine. That is a very cheap silo. 

Mr. Johnson:—You say 2x4 on the outside and 25 feet high; how did. 
you make it lap in the middle? 

A:—Let one run by the other 6 inches or so and nail them together. 

Q:—Possibly that was inside? 

A:—He sent me a plan this summer and it did not look that way in 
the picture. 

A Member:—I was cailed out of the room when Mr. Cobb was telling” 
about taking his cows off ensilage and put them on that grain; what 


was the depreciation in your per cent of fat? 


A:—The fat depreciated about one-half, but the cows were not con- 
tent with the food. 


206 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


:—They acted as those something was lacking? 


Q 

A:—yYes; they were not content. 

Q:—I think I have some ensilage left over from summer and shall go 
home and feed it. 

A:—yYou are in luck. If we didn’t have a rough piece of land [ 
would not have pasture; it is the dearest kind of land. 

Q:—How do you protect your ensilage when you don’t use it? 

A:—dJust let it alone. 

Q:—Never carried any over? 

A:—Never that fortunate yet. 

Q:—I asked because some claim it ought to be covered; although [ 
never covered it? : 

A:—We may have to skim off some that is partially spoiled ensil- 
age; maybe five or six inches. ¥ 

Q:—I there any objection to putting it six or eight feet under the 
ground? 

A:—Nothing but lifting it out. 

Q:—It is hanater to some barrs? 

A:—If not able to build above the ground, I would go below. 

Q:—Did you notice any odor or taste in the milk in any way or in 
the butter or cream from the ensilage? 

A:—I probably have had good experience to answer that; I fur- 
nished milk to the hospitals at Chattanooga during the war and that 
milk was inspected three times a day and those cows were fed ensilage 
all that time, and they sent an inspector to find out how we got such ex- 
cellent milk. At Springfield my butter from three farms scored 94% 
or $5 I think. Overin Missouri 94, and it was all made from ensilage 
fed cows. . 

Q:—Ever put any clover into a silo? 

A:—I never have; have seen it done. Clover is too valuable out- 
side. 


Q:—As to regarding putting silos under the ground, isn’t it cheaper 


to carry the ensilage into the silo with a carrier than shovel it out of a 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 207 


o 
sunken silo? Can’t you fill with a carrier cheaper than shovel it out of 
a basement; it is better above ground? 

A:—Yes, sir, rather have it above. With our silos, if we wanted to 
increase our capacity and hadn’t a place to put the silo, it would be bet- 
ter to go into the ground than to put a silo where it would be unhandy to 
feed the cows. It is a big job, though, to get it out. 

President:—Four or fiva feet wouldn't be bad? 

A:—NOo, sir, not that much. 

Mr. Wentworth:—Q:—I think it is the hardest jobonthefarm. You 


can’t do any work that will work up more of'a sweat. 


SOME CAUSES FOR DECLINE OF DAIR YING 


BY E. M. WENTWORTH, DAVENPORT, IA. 


Mr. President and Gentlemen: 

I think it would be a good deal more profitable for this discussion to 
go on on the part of Mr. Cobb with the value of silos and the ensilage 
than it would to listen to the few ideas on the decline of dairying in 
Iowa. I have been to various conventions and listened to Mr. Cobb and 
every time I get some new ideas from him on the ensilage question. I 
thought I knew all about it. Our first silo was about ten feet below the 
barn floor, and I know what it is to get it out from that depth and would 
not havé one built two feet below tke surface of the ground, provided I 
could get the money to putitup where it belongs. I think everything 
should go up in the air. 

* I was amused to hear Mr. Cobb tell about his children on his farm, 
and it reminded me of a story from DesMoines. We have a custom of 
having our school teachers meet during the holiday season, and a couple 


of these young iadies who are graduates and who had not met for twelve 


208 ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 


months until they got into the state capitol. They stood there talking 
and a good farmer’s wife stood behind them. They were comparing 
notes on their schools, and at this point in the conversation, the gcod old 
woman was surprised to hear one say she had 56 children this year; the 
other one said “I have 28.” Tle old lady asked, ‘““Where do you live?” 
Well anyway on the basis of that 56 and 28 and ten acres to the cow we will 
stampede to Iowa. 

I have a little stuff liere that struck me would explain the situation 
in Iowa as well or better than I could state it in my own language. 

In May of 1823 Henry Clay wrote: 

“Since my return from Washitgton I have been principaily engaged 
with the operations cf my farm, Which have more and more interest for 
me. There is a great difference,I think, between a farm employed in 
raising produce to market and One as mine is applied to all kinds of live 
stock.” | 

Mentioning the “English Hereford” and ‘“‘Durham”’ cattle, he con- 
tinues: 

“The progress of these animals from their infancy to their maturity 
presents a constautly varying subject of interest; then our fine green- 
sward, our natural parks, our beautiful undulating country, everywhere 
exhibiting combinations of grass and trees and growing crops.” 

He paints a word picture worthy the genius of “The Gentleman 
Farmer,” the eloquence of the distinguished Senator, worthy “‘The Ken- 
tucky Home,” but equally applicable to thousands of acres today— 

“From yonder Mississippi’s stream. 
To where Missouri's water gleam, 


Iowa in Iowa.”’ 


Then the haunt of buffalo, deer and Indian. 

In less than a generation Iowa prairies re-echoed the defiant bellow 
of the buffalo, as he sullenly retreated, yielding the rich range to the ad- 
vancing herds of the sturdy settler; in less than a generation, Iowa 


passed through the period of poverty that has ever marked the picket line 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


209 


of the pioneer. Agricultural evolution restricted the range, soil and cli- 
mate—encouraged effort—tountiful harvests rewarded labor—the energy 
of a Stewart and the opportunity of the Centennial pointed out the passi- 
bilities of dairying—the stimulus of hard times established the industry 
—economic conditions enthroned the cow! In less thana generation lowa 
exported a thousand millions pounds of butter! ; 

Here and there may be found the graceful Jersey or the generous 
Holstein; here or there the glossy Angus or the sleek Hereford—special& 
purpose breeds, the pride of their special purpose owners. 

“Here, there and everywhere,” the Shorthorn calmly and contentedly 
combining the corn, clover and blue grass into beef and butter. 

Nine out of ten of our farmers believe it to be self-evident that there 
is greater profit, year in and year out, in the dual purpose, beef and but- 
ter combination breeds than in the exclusive development of either. 

The natural conditions in Iowa are more favorable to the grower of 
beef than the maker of milk—our great staple crops are ideal flesh 
formers; they must be “balanced up,” “supplemented” with “mill feeds” 
to make a profitable dairy ration; we grow the one; we must buy the 
other. 

Tke following figures, representing the farm values of centairn pre— 


ducts in 1901, are to me both interesting and suggestive: 


olen as nc a cc dea cieicievdcesa wiveuwelgcnes $130,000,000: 
en ive ca cadie's leceee: twee ees nie aa 150,000,006 
eo ie a oc aigs ns teins e vie sia un,binia e ne/dape ees 11,000,000: 
0 3) a We Bee a yt et ee 12,500,000 


The ratio between cern values and cattle, wheat and butter, wheat 
and corn, or butter and cattle are approximately the same, and not 
without interest in our efforts toiearn “the reasons for the decline im 
dairying” in Icwa. 

For economy in farm labor, the steer affords maximum results for 
minimum effort and expense in care and feed. The present industrial ex— 


pansion created an active labor market—a demand for the clear-eyed.. 


210 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
clean-brained farm boy, whose exergy and intelligence, application and 
adaptability in other occupations have won personal success, while con-* 
tributing most to the power of the nation in its industrial conquest of the 
world. The immigrant who formerly sought work as farm labored, as 
the preliminary to farm ownership, is now absorbed by that wonderful 
army of workers in the manufacturing district, adding another healthy 
appetite for beef and butter (should I say oleo?) in the hungry work- 


man’s ratio of at least sixteen to one. 


The steer and the hog are having “their inning” and, so far as the 
cow is concerned, a condition not unlike that noted saying by the poet, 


Virgil, nearly two thousand years ago, now exists in lowa— 


“Nor shall your heifers, as was the custom of your fathers, fill the 
snowy milking pails, but spend ail their udders on their sweet offspring.” 

Another potent factor is found in the universal goodtimes. The lowa 
farmer is financially, “on easy street,’ the farmer’s wife shares his pros- 
perity and one of its greatest blessings has been the emancipation of the 
“women folks’? from the milk stocl, which, after years of honorable ser- 
vice, has been relagated with grandma’s spinning wheel to the dusty gar- 


ret of memory. 


From thie preliminary reports to the State Dairy Commissioner, I find 


there are— 
784 creameries. 
90,000 patrons. 
1,382,000 cows. 


in Iowa; each patron milked an average of seven cows; each cow produc- 
ing one hundred and thirty pounds of butter. In short, less than half 
the cows contributing to the creamery and that half at less than half 
their capacity, produce the eighty odd millions of pounds that make Iowa 
the Queen of the Dairy States. j 


The dairyman declares dairy bankruptcy to be the only resultant of 


such a policy; the Hawkeye farmer retorts—“If it don’t pay, it helps 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 211 


to pay’’—and points to that “twelve and one-half millions of dollars net,” 
credited to the cow through the creamery, | 

The one hundred and thirty pound average is criticized and the one 
hundred and thirty pound cowjridiculed by the advocates of the special 
purpose dairy breeds. The criticism is met by the query of ““What’s the 
use to drive the limit wher you don't have to’’; the ridicule is met with a 
laugh by the cow owners, who point to the actual results accomplished by 
Director Curtiss with “beef breeds on dairy feeds,” and suggest compari- 
son. 

They love to tell the story ofthe eleven year old Angus giving 6,855 
pounds of milk, making 308 pounds of butter; and the seven year old 
that gave 8,139 pounds of milk and made 387 pounds of butter, each in the 
first and only tested period of lactation. . 

They point with pride to the record of the Shorthorn—only one that 
has failed to returnia profit asadairy animal in all the college tests; they 
quote figures running from that indebtedness of $1.20 to the dairy profit 
of $77.65 net, made by the five year old Reward or Nora’s Duke—9,326.8 
pounds of milk; 449.3 pounds of butier; average cost per pound of fiveand 
two-tenths cents, from the first of April, 1900, to the first of April, 1901; 
carrying a calf during the latter part of the period that sold, to head a 
Massachusetts herd, for $500.00. Or College Moore, that in the last three 
periods of lactation, produced 403, 409, and 474 pounds of butter—1,286 
pounds in three consecutive years 

The tendency of the average farmer is better illustrated by an ac- 
quaintance, who in 1899 draw 3241.26 from the creamery and in 1901, 
$435.26. In 1899 he sold a car of fat cattle on the Chicago market for ten 
cents less than the top; in 1901, he sold three cars within a “nickel of the 


top” and his check accompanying the account sales was for $4,735.00; he 
had thirty cows in 1899 and thirty-five in 1901. 

Few Iowa farmers havearight to the title ‘“Dairyman,” although 
creamery patrons, for the milk preduct is a subordinate, or rather auxil- 
iary, branch of a business, aggregating last year six hundred millicns of 
dollars. . 


212 ILLINOIS STATE. DAIRYMEN’S ASSOCIATION. 


I have briefly sought to indicate some of the reasons for the decline of 
dairying. } 

Natural conditions premise no relative increase, although economic 
conditions may produce an artificial stimulus, which the Iowa farmer will 
be quick to see and ready to accept. 

Experience and economy taught the lines of least resistance; educa- 
tion and environment begat wealth and prosperity; industrial intelli- 
gence will welcome opportunity in every branch of agriculture. 

Under the inspiration of Beardshear, Curtiss and Wilson, the boys 
have learned the soil elements and crop necessities, the science of breed- 
ing and the value of feeding. The girls have been to Ames also and 
learned philosophy—the philosphy of domestic economy—beiter living 
lighter labor, brighter homes. 

Father and mother went to Ames, possibly, to visit the children, per- 
chance on college excursion days. They roamed at will through orchard, 
field and pasture; they investigated the creamery; the hall of domestic 
economy; they visited the barns,admiring the cattle, the horses, the 


sheep and the swine; compared types; quizzed the president and pro- 
fessors; asked a thousand and one questions on breed and feed and 
profit; then, true to the Hawkeye habit, started home at “sundown.” 

They thirsted after knowledge and invited ‘‘Charley” Curtiss and 
“Tama Jim’ to their homes; “talked shop”: ‘“‘told their troubles”; sought 
advice; got in touch with teacher in their study of causes and condi- 
tions. 

Education directs mind and muscle in the contest for the mastery of 
the secrets of the science of agriculture, ‘‘robs it of the mystery it would 
have for all, if it were the reward of the few, instead of the privilege of 
the many.”’ 

By the President:—Any further business to bring before the conven- 
tion? 

Personally I wish to give my thinks, as well as the Association’s, te 
you people of Freeport for your courtesy to us and for turning out to the 
meetings as well as youhave. It has been an enjoyable convention to 
us, and I hope profitable to you. 

The convention stands adjourned. 


4 


as 


Se ee Se ee 


Seventh Annual Meeting 
Illinois Farmers’ Institute 


Rockford, Ill., Feb. 18-21, 1902 


214 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Wednesday, 9:30 a. m., February 19, ’02 


DAIRY SESSION 


Joseph Newman, President Illinois Dairymen’s Association, Chair- 
man. Mr. W. R. Kimzey, Presider:t Illinois Farmers’ Institute, called 
convention to order. 


Exercises opened with a violin sclo, Mazurka, by Miss Woodward. 


PRAYER 


REV. B. E. S. ELY, PASTOR FIRST PRESBYTERIAN CHURCH. 


Almighty God, our Heavenly Father, unto Thee we lift our hearts and 
our voices in prayer. 

We ask Thy’ blessing to rest upon us this day. Grant usi Thy presence 
in the deliberations of this day. Be pleased so to favor us by Thy Divine 
grace, so we shall be led to those results which shall be for the highest 
and the best. | 

Be pleased, O Lord God, to remember us while we are here tarrying. 
Keep us in health,;and in life. We pray for a blessing on those whom 
we have left in our homes; watch cver them during our absence, and in 


Thine own time do Thou return ts vuto them in safety and in peace. 


We pray Thee that Thou wilt bless us in all pursuits in which we 


are here engaged, so that we may follow them in accordance with Thy 


® 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 215 

ES eo Se ee 

righteous will, and each of usin his place, work out that high purpose of 
God that put us in the place. 

Be pleased, O Lord God, to help us all to remember that there is a 
great vineyard, and that the call comes to every one, some good work in 
the vineyardtodo. Leteachoneof us be found faithfully responding to 
that call, so that by and by, when we come to the harvest home, we shall 
come bringing our slieaves with us to joy and re joice in the harvest feast, 
and to receive the commendation of Him who is our Great Master and 
our righteous Lord. 

We ask it all in the name of Christ, the Redeemer. Amen. 

By the President:—We shall now be favored by a song by Miss Gar- 
lick, who comes all the way from Wisconsin. 


Song, “Swallows,” by Miss Ruby Garlick. 


By the President: —Whena change is necessary to be made in a pro- 
grom, it is disappointing. In the dairy program we counted very largely 
on having Mr. Adams, the Pure Food Commissioner of Wisconsin, with 
us. Heis sick in bed and unableto be here. Mr. Knight, who is on the 
program this morning, was called to Washington and is pushing the bill 
which is of such, vital importance to all dairymen. Mr. Newman, the 
president of the Illinois Dairymen’s Association, to whom these men re- 
ported, made an earnest effort tofurnish other talent forthe day. He re- 
ceived a note from Mr. Gurleras follows: ‘My brother tells me you wish 
me to goto Rockford. This will be impossible, on account of the death of 
my niece today and the funeral is on Wednesday. If this had not pre- 
vented, I would have been with ycu.’’ We thought we could get Mr. 
Hoard of Wisconsin, who we always like to hear, but he wired: “‘Can’t be 
with you at Rockford,” so you see the Committee has tried to supply the 
work, but death and sickness is Something ta which we all must bow. 
We have others with us who have been asked to substitute for the fore- 


noon. 


The work is along the dairy lines especially this morning and also be- 


ing a Jersey crank a thome, I thought presiding over a meeting specially 


216 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


devoted to dairy interests, no one would be able to do it more genially 
than the President of the Illinois Dairymen’s Association, and I hand the 
gavel over to him. Allow metointroduce Mr. Joseph Newman. 

Ladies and Gentlemen: 

Of course we had a little disagreement about this gavel business, but I 
had to bow to higher authority. The dairymen are inclined to be intelli- 
gent people, and we believe they are among the best of the agricultural 
producers of this State and the Northwest. 

We like to stand shouldertoshoulder with ail the different matters 
pertaining to the garm, and always willing to do our part. We believe 
in deliberations of this kind. We want what is right and what is best and 
good for all. 

To fill out the program thismorning I have arranged with Mr. A. J. 
Glover, who is doing field work, and goes once in every seven weeks to 
the different farms and tests the cows and keeps records for a whole year 
and knows the practical results, whether they are keeping paying dairy 
cows or not. 


Allow me to introduce Mr. A. J. Glover. 


ADDRESS 


BY MR. A. J. GLOVER, UNIVERSITY OF ILLINOIS. 


Mr. President, Ladies and Gentl2men: 


After you have heard what you have in regard to being disappointed 
in prominent men, it makes me feel something like the darkey who went 
fishing. He went a fishing, so the story goes, down South and caught a 
mice bass. He puts this bass on a siringer and it went swimming about 
in the water and couldn’t get away, su the darkey drifted down farther 


and tried again, but caught. no more. During his absence another young 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 217 
fellow came along and took the large black bass, and put a little bit of a 
sucker on the string. When he came back, the darkey pulled the string 
up and looked at it in astonishmert. Then he looked at the sky, it was 
the same sky, the same woods and the samespot. Then he looked at the 
fish and said, “You little cuss, you’ve shrunk up so.” 

I was to fillin here fora short time this morning, telling what we 
are doing in dairy field work in [l]!:nois; to tell you the character of the 
work and how it is carried on. 

The State, during the meeting of the last legislature, made an appro- 
priation for a smali amount of field work to be done. It provided fora 
man to go into the field and find out the actual dairy conditions as they 
existed in Illinois. We have taken the Northern part of the State, as the 
dairying is largely confined to this section. 

The work consists of a man going about and getting individual herds, 
and takes the individual cows of that herd and see what they are doing. 
It has long been realized by men who have made itastudy, that the farmers 
are carrying a great many cows on their farms that do not pay ior their 
board. 

The work weareasking the farmers to do is very little, to. find out 
what their cows are doing. We go to a farmer, who is interested in im- 
proving his herd and interestedin getting a greater profit for the feed 
they consume, and furnish him with the apparatus for doing this work— 
a pair of spring balance scales, the tablets for preserving the composite 
sample and the bottles for holding the same. I goto his place and make 
this cont once in every seven weeks and enter the weights and the tests 
of his milk in my record book, aud all concerning his dairy work. In 


this way we are able to tell/what each cow has done. 


The work as we have it outlined ai the present time is this: We have 
the farmer weigh and sample each mess of milk every seventh week. 
You may not think this often e1ough, but after taking a certain num- 
ber of cows whose milk kas weighed and tested every day for a year, 


and by doing this we know how much milk and butter each produced 


218 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


during the year, then we computed her miik and butter records from the 
weights and tests of every seventh week during her period of lactation. 
We found the variation was not over 7 per cent. If we can come within 7 
per cent or even 10 per cent of what the cow is doing in your herd, we are 
getting pretty close. As Iwas saying, every seventh week the farmer is 
supposed to weigh a sample of each mess of milk from each cow in his 
herd. He placed the little sample of milk in a composite bottle which is 
provided with a tablet for preserving it for a week or two, He mixes it 
thoroughly every day, and at the end of fourteen consecutive milkings 
I come with my traveling outfit and test that milk. We have the weights 
and tests of each cow in the herd for a whole week and from this I can 
figure exactly how much each cow has produced in that week of weigh- 
inw and sampling. From this we estimate what she has done for the 
three weeks past and what she will do the three weeks following. Then 
for the next six weeks the farmer goes on with his regular work in the 
same way, until I notify him it is time to begin weighing and sampling 
again. 

That is all there is to do, unless the man is interested in keeping 
track of the amount of feed and he kinds that he is giving his animals. 
I have some farmers who weigh the grain when mixing it. For exam- 
ple, he mixes together one-half bran and one-half corn meal. One hun- 
dred pounds of each is weighedand@ mixed together... He then takes a 
measure and weighs it full of this mixture of grain and by keeping, track 
of the number of measures that he feeds each cow, he knows approximate- 
ly how much grain each cow is getting. The roughage is also estimated 


in a Similar manner. 


At present, I have all the work I can attend to. When I first com- 
menced, it was hard to get any ore to take any interest in itatall. They 
took me for a creamery shark. They wouldn’t let me test their cows; 
thought I was working for some creamery, or a crank of some _ kind. 
When I had been to their places three or four times, they found out I was 


ro creamery shark or connected with any creamery, and the work goes 


ee 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 219 
splendidly. I was told of twelve men last night who wanted this work 
done, but as I have four already in that neighborhood and all I can possi- 
bly do, I had to refuse them the privilege. 

We want to find out as near as possible what the cows are actually 
doing, and when I come next year with a full year’s record I will be able 
to say these records are correct. I have about 350 cows under the test, 
and from them we are going to get a great amount of information, and 
we will be able to show up the great difference in individual cows. 

What is the object of this work? Simply to improve the dairy herds 
of lilinois; to improve the general dairy conditions; and get the farmers 
to build better ventilated and lighted barns; to get them to see better 
methods of breeding; to get them to select better cows and to sell their 
poor ones; to get them to care ior and feed their cows-more sadiciaienes 
I find, if there is any attempt at ventilation, that it is all wrong. A hole 
is cut through the ceiling which lets out the warmest and purest air in the 
barn. What we want is to get some means to take it out at the bottom. 
Light and ventilation are what is msot needed in the barns, and I might 
say cleanliness in a great many cases. I go to some of these farm houses 
and have a chat with the farmerand tell about these things, and try to 
show them how they can be improved. This is the object of the work. 

What suggested a man forthe field, to get the farmers to sample 
and weigh from time to time each mess of milk from every cow in his 
herd? I will give you some reasons taken from another State. I have 
not been in Illinois long encugh to answer for this State. Gov. Hoard, in 
the spring of 1900, sent a man into towa to examine and find out what 
100 herds of dairy cattle were doing in that State. This man was to go to 
the farmers and find out just how much dairy knolwedge they had; just 
how he handled their dairy cows; whether they had good ventilated 
barns; whether they saved the Manure; whether or not special dairy 
breeds or dual purpose cows were used; whether they read the dairy pa- 
pers or agricultural papers. In Suort, to find out how much dairy intelli- 


gence was put into their business. In that 100 herds there were 982 
cows. The results are something like this: 


220 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


All the farmers were selling their milk to creameries. Out of that 100 
herds there were four (4) that gave a profit of $2.11 to $2.80 for every 
$1.00 worth they consumec. There were 12 out of that number that gave 
a profit of $1.50 to $1.91 fer every $1.00 worth of feed that they ate; 23 
out of them gave a profit of $1.20 to $1.50 for every $1.00 worth of feed 
given them; 26 herds out of that 190 gave a profit of $1.00 to $1.20. 


And now we come to the dark side of the picture. Thirty-five out of 
those 100 herds of cows charged the owners from 2 cents to 66 cents for 
their keep. Thirty-five herds out of that 100 did not pay for their board; 
some of them only gave 44 cents for every $1.00 they, consumed, while 
others only 2 cents difference. The extreme contrast 1s one man receiv- 
; ing $2.30 and another only 44 cents. That is one of the reasons that sug- 
gested Illinois taking up this work. ! was talking to a man the other day, 
and he said that he believes only cne cow in three was paying’ for her 
keep, and he asked, “How do you find it?” I quite agreed with him on 


those I had tested. 


Ex-Gov. Hoard was once upon a time talking in a meeting in Maine 
on the subject of breeding, when an old feliow arose and shook his head 
and said, “I believe it is.allin the corn crib, in the fecding.’’ The Gov- 
ernor reflected and said, “Uncle, you are the man I have long, been! look- 
ing for. I wantto find ashort cut in the breeding of cows. You have 
seen this razor-back hog with long legs built for running?” “Yes.” 
“How would you feed that hog to make a Berkshire or a Poland China 
out of it? How would you feed a Jersey cow to make a Shorthorn out of 
her of the beef type? How would you feed a trotting horse to make a 
draft horse?” Then the Governorncr went on to state that there was once 
a little horse in Wisconsin by the name of J. I. C. that could trot a milein 
2:10 when fed 12 quartsof oats. I dare say you have horses on your farm 
that couldn’t trot a mile in fourminuies if you put four tons of oats 


through them.” Is it alla question of feeding ?”’ 


What were the results in making this investigation in Iowa. It was 


like this: Out of all those herds they returned about $27.00 per cow to 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 22, 


their owners. Butter fat sold at 19 cents a pound, but the cow only re- 
turned $27.00 and the average cost of feeding her was $26.00, so you see 
there was about $1.00 profit fromthose 1000 cows kept in Iowa. And 
haven’t we got some here’in Illinois? That is what I am trying to find: 
out. 

In Minnesota, where Icome from, the Experiment Station had cows 
that gave us a large profit, and others that gave very little, but were: 
handled in the same manner. Each mess of milk is weighed and tested 
every day in the year, and this has been done for eleven years. I don’t. 
suppose the cow has received'a ration but that it has been weighed. The 
records are there for eleven years of each cow in the herd. The cows 
were divided into groups. Someof the groups were classified as special 
dairy cows, and others as the dual purpose cow and the beef type, etce.. 
Prof. Haecker found that the cows gave a great difference in profit. One 
class of cows gave a profit of $&.00 and paying for their board. 
and thefved they consumed was figured at market prices. Another 
group of $20.00; another group of $23.00, and the special dairy 
cow gave a profit of $45.00. There is this difference in cows eating the 
same amount and kind of feed, kept in the same barn and milked by the: 
same man. One cow gavea profit of $8.00, consuming the same amount, 
occupying- the same room, taking the same amount of labor, and then 
on the other hand, was a cow that gave a profit of $45.00. These things 
are not impossible on the dairy farm. This $45.00 cow may bea little bit 
higher than we can expect of theaverage cow for some time to come, but 
she is by no means impossible. Here was one cow producing 500 pounds 
’ of butter, and another less than 200 pounds of butter in a year. 

At the Illinois Experiment Station Mr. Fraser fed two cows. One 


cow gave over 560 pounds of butter, and the other about 300 pounds ina 
year, and they consumed the same amount of feed, and you will notice 
the great difference. The only way we can find out about this is: by taking 
the Babcock test and the scales and weighing the milk from time to time 
and also testing it. The Babcock test and the scale are not always an. 
absolute settlement for a dairy cow. 


252 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


We must also take into consideration the dairy form. We must 
study that and learn the dairy type. We want a cow with a large body 
because she must have a good digestive tract to digest and assimilate 
her feed. The dual purpose cow—and she has a place—I have not gotten 
so far that I have no use for the dual purpose cow. We often find people 
calling cows dual purpose, when they are only scrubs. I was saying, we 
must not take the Babcock test anc the scale as conclusive evidence of 
the profit of the cow, for cows will have their off year. We must care for 
them and learn to like them. I was pleased to hear Mr. Carter last night 
speak on the necessity of being kind to the cows. in Mr. Gurler’s herd I 
have 65 under this test every seventh: week. He has one cow, a Jersey, a 
very fine type of dairy cow. The least thing disturbs her, she is very 
nervous. They were somewhat crowded for room and wanted to put her 
in another row. They moved her, but that cow was uneasy and every- 
thing seemed tc go wrong with her; she would not give her milk down. 
They changed her back to the other side in another stall, and she tried 
to turn around and get out. They finally put her back in her old stall; 
and the same man milked her as had milked her before, and she gave 
nearly twice as much milk as when handled by a stranger. Some cows 
would not have minded the change at all, but she was extremely nervous 
and sensitive. We have to take all these things into consideration. 

I have something here whichI wish to give you; some of the records 
I have got. They are not complete, but I wish to give you some of the fig- 
ures. It is like the German said of t:is wife: “My frau is not sovery good 
liiking, but Mine Godt; she is the best I have by me.” There will bea 


chance here for criticism for some of these cows were fresh and some © 


were not. ‘I'he herd here that is doing the poorest has the largest per 
cent of new milk cows in it. Ihave selected three herds, because I wish to 


brink out several facts that is in them this morning. 

Here is one herd I have beentesting. It contains 12 cows. In one 
week they sold 1305 pounds of milk from that herd; 40 pounds of butter 
fat. How much feed did they take and how much did it cost to produce 


a 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 223 


this milk? The cost of feeding those cows was $12.18. That is the figure 
at what ycu could place the feed upon the market for. It does not figure 
hay at $13.00 a ton; I figured it at $10.00. He had fed $12.18 grain and 
roughage; received $10.80 for milk, which is a loss of $2.11, a direct loss 
upon the milk. He received his skim milk back, valued at $2.77, figuring 
it at 25 cents a hundred. Figuring corn at 56 cents a bushel, your skim 
milk is worth 30 cents for feeding young stock. He received $2.77 worth 
. of this skim milk to feed io his young animals. That gives him, includ- 
ing skim milk and amount received for butter fat over_and above the 
cost of feed 66 cents profit on 12 cows for one week. That does notinclude 
the labor, and that is that herd’s best week of profit. Twenty-five cents 
a pound for putter fat, milk 75 cents per hundred; average test was 3 
per cent. Theration? I figured the same prices on all herds, so compari- 
son will be on thesame basis. The ration he was feeding here was 19 
pounds crushed corn; 40 pounds silage and 10 pounds stover. 

Q:—That price is too low for milk. 

-A:—Will you pay $1.02 for 3 pr cent milk? 

Q:—They pay $1.02 on average test. The average test is 3.80. 

A:—yYou have almost a 4 per.cent test. This is 3 per cent milk and 
selling by the test. 

Q:—Are you figuring on that one herd? 

A:—Yes. 

He was feeding 23 poundsofdry matter to that herd. There was 
about 1.32 pounds of protein and 15 pounds of carhobydrates; that ration 
was extremely rich in carbohydrates and extremely low on protein mat- 
ter. It is a poorration. His herd was in bad condition. Their udders 
have become caked and he has disposed of six of them already because 
he has found out through this work that they are not paying cows. His 


silage is sour. He is giving them al! a corn ration and the combination 
seems to be bad at the present time. 
Q:—Were they dual purpose ccws? 
A:—I should call them common natives; you might call them dual 
purpose cows. 


224 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Q:—What do you call a dual purpose cow? 

A:—Is one that is medium size to large, weighing about 1200 nounds. 
She has not as broad a back as our beef animal, but she is broader than 
the dairy cow. She hasadeep body and a well developed udder, good 
milk wells and veins. She has good depth of body and not too heavy 
thighs. A cow that is medium,\between the typical dairy and beefi ani- 
mal. 

Here is another herd inthesame community. The man sold 1870 
pounds of milk and 69 pounds of buiter fat. The cost of feeding was $14.06. 
The net returns he received from butter fat at 25 cents) a pound was 
$17.40. 

:—How many cows in that herd? 


A:—I think 16 or 17, 


He received $17.40 and the cost of feed was $14.06, leaving a profit of 
$3.34 for the week. Figuring his skim milk as I have before would give - 
a profit of $7.32. Theration contains 14 pounds of grain, 9 pounds of 
bran, 5 of corn, oat straw and corn stover, all they will eat. Thatisa 
ration which is exceptionally rich in grain. Itisa heavy ration, 14 pounds 
a day to a cow, so he is feeding less to the cows that are getting well 
along in the period of lactation; this ration is only fed to the fresh milk 
cows. He was feeding 2.23 pounds protein to his cows; enough protein 
for a cow that is making 400 or 500 pounds of butter a year. I believe in 
feeding according to the amount of milk and butter the cow is able to pro- 
duce. There is no usein trying to crowd a 150 pound cow to make 500 
pounds of butter. A cow that is only making 200 gr 300 pounds of butter 
does not need as much as the cow that is making 400 or 500 pounds. 
Some of the scientific rations are ali wrong for some cows; 2% or'2% 
protein for cows that are makin; 400 or 500 pounds of butter is alright. 
If you feed these 200 pound cows as much protein as the 509 pound cows 
she will use that feed to make flesh or waste it and not make milk. 
Feed according to the amount of milk and butter that the cow is giving. 


This man was feeding extremely high in protein; he was feeding too 


ILLINOIS STATE DAILRYMEN’S ASSOCIATION. 225 
much I think for the class of cows ke has. If he had 400 or 500 pound 
cows, this ration would be excellent, and an excellent one for the fresh 
cows. Feed a fresh cow all she will use to the best advantage, but during 
the latter part of her period of lactation she does not require the same 
amount of feed as a cow on the fuil flow, and a great many men are mak- 
ing the mistake of feeding the same amount of feed through the cows 
whole milking period. 

Here is another herd that was inthe same comunity. This man has 
18 cows. He got 2563 poundsof miik from these 18 cows; he sold 92.63 
pounds of butter fat. It cost $16.81 for feed for them. As you vill re- 
member, it cost one man $12.00 fur feed, another $14.00, and this one 
$16.81. This man spent $4.00 more and received about twice as much 
milk as the first man who only sold 1205 of 3.08 per cent milk, which gave 
40 pounds of butter fat. The net profit on the total amount of butter 
fat at 25c a pound would be $2?.00; the cost of feed $16.81, gives a 
profit of $6.34, and here we have one man lost $2.10, another man makes a 
profit of $3.35 and here $6.34 profit from about the same number of cows, 
and feeding about the same amount of grain and roughage and selling 
milk to the same creamery. If we acd the value of this man’s skim milk 
he has a net profit of $11.78. Here is the ration: Four pounds of corn, 4 
pounds bran and 1 pound glutenmeal and Timothy hay about 5 pounds, 
and all the Stover they will eat. This ration comes out nicely for a cow 
giving the amount of butter fat they did. It is I think the best ration I 
have here in my list for cows that are giving about the same amount of 
butter fat that these cows are praciucing. 

Q:—What is their test? 

A:—3.60. 

He has a cow that is doing exceptionally well. They call her “Crazy,” 
but she don’t act like it. Gives 9 pounds of butter every week since she 


calved. If she keeps on she will be a 350 pound cow. 


We must not put too much depence on a cow from what she does the 


first three or four months. The cow that is a persistent milker is the one 


2264 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


most likely to make a goodjrecord. It is not the one that commences 
big that always lasts. He has a Jersey near the end of her period of lac- 
tation. She comesin the firstof April. Her milk tests 4.4 and has been 
milking since last May, I think, so you see she has been milked nearly a 
year and gives nearly 5 pounds of butter fat from Jan. 16 to Jan 23, or for 
seven consecutive days she shows a persistent producer. | 

Wile these records are not c.mplete, they indicate the great varia- 
tion in cows in Illinois. I hope next year to have the records more com- 
plete, and more interesting and convincing, so that when I appear before 
you that I can give facts that we have found in our own State, and not have 
to go to Iowa or Minnesota to obtain them. 

I am glad I have had the opportunity to meet you. 

Q:—Can you feed butter fat into milk? 

A.—No sir. 

Q:—If I feed a cow all straw, tests 3 per cent, and enrich her feed in 
corn meal, can I increase that buter fat? 

A:—I think you decrease it. If she has been fed straw she is only 
giving a small amount of milk. You are not feeding a cow in a normal 
way when you feed only straw. When corn is added you will probably 
increase the fiow of milk and the test will undoubtedly become lower; 
it will go down rather than up. | 

Q:—You say you can’t feed butter fat into milk? 

A:—That is what Isaid. 

When I worked in Northern Minnesota, where the grass was wild and 
cured quickly, and the cows were not giving much milk, they tested 
more than cows in the southern part of the State where they fed plenty 
of grain and more succulent feed. 


/ 


Q:—Does fresh milk test as high as old milk? 


A.—The nearer the end of the period of lactation the higher the 
test. As she advances in her period of lactation the solids and butter fat 
increase. 


Q:—How much would be the churn test, or oiltest? 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 237 
A:—A test of 4.2 for example, she will make about 4.9 of butter be- 
cause the butter fat or oil issimply fat pure and simple, while butter 
has about 15 per cent of water and salt in it. We usually add 1-6 tothe 
butter fat. 
Mr. Sprague:—Why is itif you can’t feed butter fat into milk the 
same herd will test a great dealdifferent than others when a change of 
feed is made? 


A:—I can’t explain that. I have seen a cow that was fed the same 


kind of feed test 3 per cent in the morning and 5 per cent at noon, and 


she seemed to be perfectly normal. I cannot explain that. Hoard says 
the darkest place on earth is the inside of a cow. 

Q:—Then in decreasing or increasing the butter fat in milk, if any 
change is made at all, you say veu decrease the fat in cows rather than 
increase it? 

A:—I think decrease. But I cannot answer that question. A cow 
sometimes becomes agitated and nervous, and that will make a shrinkage 
in the milk and increase thefat. I have seen cows that were sick and 
tested 16 per cent, but gave very little milk. Strangers coming around 
nervous cows wil! make a diflerenc? in the amount of milk given. All 
kinds of feed have been given them to increase the fat, but it makes no 
difference, we cannot feed fat into milk. 

Mr. Campbell:—How do you account for the longer a cow is milked 
the more the fat will increase, or rather how do you account for a fresh 
cow that out-tested any time during the year? 

A:—I cannot explain that. I th:nk she must be a freak. There are 
some things we cannot explain. The general rule, Mr. Campbell, is that 
she increases in test as she advarces in her period of lactation. The 
total amount of butter fat will be less, but the test higher. 


Q:—Outside conditions affect them? 
A:—yYes sir, a lot of things. Fiies and all such things affect them. 


Q:—Then if I want more butter, I must get different cows or in- 


erease the flow cf milk? 


228 ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 

A:—The selection should be based on the quaiity and on quantity. I 
know a man who wanted metotest his milk. He wanted a high test and 
bred for this and got a herd’ with udders as big as goats; gov7.8 per cent 
test, but didn’t give milk. Let us bear quality in mind when selecting 
cows, also quantity: don’t select for quantity regardless of quality. 

Q:—Why is the test higherin my ccw during the first period ot 
lactation? 

A:—I don’t know unless the cow is feverish. Were you feeding her 
anything to make her feverish? 

Q:—She was a little feverish ,:uaybe I was. 

A:—I guess you were. 

Q:—Isn’t it ‘a fact that a\heiier that tests low at two years old may) 
, the succeeding season be a much better tester and at the same time give 
more milk? 

A:—A heifer does not test as 1nuch as an old cow. The cow that 
made the record in Minnesota never tested over 3.2 when purchased, or 
thereabouts. They shipped her up there and she made an average test of 
4.2, 84 pounds of milk per day. ; 

Q:—Was she a Jersey? 

A:—No,a Holstein. If youtake Hoard’s Dairyman, it is in there 
some time about the first of January issue. You write to them ard they 
will send you a picture of that cow. 

By the Chairman:—Better yet; take Hoard’s Dairyman, subscribe for 
it. : 

Mr. Russell:—Can you give us any rule that we can pick out heifer 


calves that are going to make good heifers? 


A:—Go farther back yet and see that a good sire is selected. Get 
good sires and breed from your best cows and from them I should select 
my heifers for niaking my milch cows. These heifers will have some indi- 
cations of a dairy cow from the time they are a few months‘old. They 
will have deep bodies for one thing. You don’t want to get a beef type 
on those heifers. Her hips will begin to show when young; good milk 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 229 


wells, feel under her belly for thein; some are large and some are small. 
They should be large. She should Lave a clean cut neck and head; her 
general type is spare. She has no tendency to lay on fat. 

Q:—I would like to know what is a balanced ration for milk? 

A:—A ration made up of the feeds that are on the market? 

-Q:—What is a balanced ration for milk, say in Chicago? 

A:—I should think the same as sending to a creamery. I should 
feed according to the amount of milk my cows were giving. In giving a 
large flow of milk, 39 to 40 pounds, 2% to 2 pounds of protein and for suc- 
culent feed there is nothing better than a silo. Feed green corn in sum- 
mer and she will make all kinds of milk. Why not feed her that corn in 
winter in the silo and she willdothe same and thus avoid so much of this 
expensive feed. | 

Q:—I feed my cows cob corn just as it is? 

A:—What do you feed with it? 

Q:—Nothing. 

By the Chairman:—This discussion is very interesting, but we have 


others on the program and shall have to draw this toa close. 


HOW TO MANAGE A DAIRY HERD 


MR. JUDSON T. MASON, ELGIN, ILLS. 


Mr. President, Ladies and Gentlemen: 

In managing a dairy herd, be it the special purpose cow, or the dual 
‘purpose cow, we havelthe same object in view. The farm and buildings 
are the fixed capital; the dairy and tools are the working capital. The 
object is to make the working capital pay the largest per cent possible on 
the fixed capital. Asin any line of business, its value is measured by the 


per cent it will pay on the capital inyested. 


— 


230 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Tributary to Elgin, the farms are largely managed by tenant farm- 
ers, probably 75 per cent of them. The landlord furnishes the farm with 
good buildings, suitable for dairy purposes, and the dairy. The tenant 
furnishes the teams and farming tools, and performs all the labor! nec- 
essary to run the business. Each receives one-half of the proceeds of 
the farm and dairy, and in changing cows, which vary on different farms, 
from ten to thirty-three per cent cach year. Those changing the most 
realize the greater per cent. What feed 1s purchased, each pays half. 

Comparatively few farms ar: rented for cash. There is a vast diff- 
erence in the per cent these farms pay. Some of them pay a greater per 
cent on a valuation of one hundred dollars per acre than others do on 
forty, with local conditions thesame. The difference is largely due to 
management—an item weil worth looking into. 

By having a farm stocked with a dairy, which brings the soil up toa 
high state of fertility and increases its productiveness and value; and 
witn thorough cultivation and preparing a perfect seed-bed, there can be 
an abundance of feed raised which is essential to the production of milk 
and keeping of stock. | 

As the land increases in value, that vaiue can be met by careful and 
better farming; by producing more feed to the acre; keeping more 
stock to the acre, and producing more milk to the acre. 

We formerly planted our corn in checks three feet eight inches, and 
as the land became richer and stranger, we reduced that check to three 


feet four. The last few years we have planted three feet each way. 


In planting 3 ft. 8 in. there are 3,240 hiils to the acre; with the 3 ft 
check there are 4,840 hills, an increase in number of hills on an acre of 
fifty per cent. There should not be over two or three stalks in a hill, 
two is better. If you can grow an average of one pound per hill, you 


will produce eighty-six bushels of corn per acre. 


In planting, we make the first row three feet from the fence. We 
aim to get the use of all the land in the field. Do not lose sight of the 
fact , that this high state of fertility of the soil must not produce any- 


thing but corn. Therefore, keep it clean and thoroughly cultivated. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 231 

aes Sel Sees ee ee 

We put inas many acresas wecan conveniently handle. It has often 

been said, and well said, that “‘Corn is King” and “Clover is Queen”’ of 

the dairy. ‘These crops, with the addition cf bran, areour main reliance; 
therefore it is necessary to have an abundance. 

I have taken a little latitude in my subject. Whiie Iadmit a man 
might be an excellent dairyman and a poor farmer, or vice versa, yet 
Owing to the small margin between the market price of dairy products 
and cost of production, to be a successful cne he must be thorough in 
both. \ 

For years. we have run what you might calla winter dairy. Weaim 
to kave thea cows fresh in Septem ber or October, as that is the time when 
we stock up for our winterrun. We select well bred cows of fair size and 
not too old. The quality and type should regulate the price. 

As we sell our milk by the quantity, we prefer the Holstein, but our 
market objects to an all Holstein dairy, so there are a good many Short- 
Horns of the milking strain use:l. 

As they become fresh, feed light at first and gradually work them up 
as the feed is increased, the milk flow increases; as the milk flow in- 
creases the appetite increases, and so you work her up to her fuil capaci- 
ty. They can be heidtoafullfiow of milk only by the most judicious 
care and feeding. \ 

Co not overfeed. Do not feed more than they will eat up clean and 
have a sharp appetite for the next feed. Feeding and milking should! be 
done with the greatest regularity possible. The feed cannot be made 
any too good forthecow. Thet:ay should be early cut and nicely cured, 
so it will have that greenish cast and fresh sweet smell. She enjoys the 
meal freshly ground and the fodder freshly cut. She will not relisn 
stale food of any kind. Salt them cvery day and provide waiter boxes 


so that they can have access to water at all times. 


Some winters we have mademilk exclusively from the corn crop, 
with the addition of bran, and iced as high as twenty pounds of grain 
per cow a day, one-haif mealard bran by weight, and the fodder from 


‘which this corn was taken furnished the roughage. By having good 


232 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


clover hay as part of the feed, the grain ration can be reduced one-third 
and give as good results, but even the above way of feeding corn after 


the bran has been deducted, will pay a handsome price per acre. 


The cows should have the best of care, kind and gentle treatment, 
so that you can approach them in the stable yard or pasture without 
any fear on their part. The stable should be warm, well-lighted, well- 


ventilated and have a cement floor. 


Stable them in early fallas soon as the nights become uncomfort- 
ably cool. A milk cow should not be exposed to any frost. As the weath- 
er grows colder, we keep them in all the time, except an hour or so in 
the morning while the stables are being cleaned. 

Each cow has ker individual stall and soon learns her place, and the 
feeder knows where to find each cow. They are not all fed the same. 
I believe a cow feels at home in the stall she has become accustomed to. 
And then each milker must commence with the same cow, also milking 
the same cows inregularrotatior. The milking should be done quickly, 


and in as cleanly a manner as possible. 


The cows should be heavily bedded, and it should be shook out and 
kept level and not allowed to bunch up. It not only makes it easy and 
comfortable for the cow, but keeps her clean and nearly doubles your 
loads of fertilizer, which is no small item in keeping up the fertility of 
the farm. 


It has been my experience that winter dairying is more profitable 
than summer. It takes less land to produce the fced than it does in 


Summer, where pasture is used. 


A cow will give more milk for a longer }:eriod; she is better looked 
after and cared for. She has turned the raw material from the farm 
into the finished product. 


This daily round of feeding and milking is continued until about the 
middle of May, varying a little with the seasons. As we always reduce 
the dairy, it can now be done to good advantage, and we usually reduce 


it a third, sometimes nearly one-half. The cows being in good fiesh at . 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Ia 
this time are sold for beef, often bringing as much as they cost and some- 
times more. 

There should always be a provision made for summer feeding, as the 
pastures of late years are of very short duration. Oats and peas should 
be sown as early as the season will permit, at the rate of one and a 
half bushel each per acre, and to be fed when the pastures begin to fail. 
Clover makes excellent feed cut and fed in the stable, before the oats 
and peas are ready. 

We seldom turn the cows out to grass before the 15th or 20th of 
May, so as to give the pastures a good start. It is a good plan to give 
them some hay while the grass is fresh and rank; it prevents them 
from getting too relaxed. 

The cows should be well fed in summer as well as winter, and not 
allowed to,run down: in fiesh, getting thin and. out of condition. The 
cows giving milk are given ateed of grain night and morning, and’are 
always on hand at milking time, conseaquentiy have no use for a dog. 
There are some months it may not pay to feed grain, but by doing so you 
will keep the dairy up so they will be ready to do business when it does 
pay. What you feed in the barn they do not have to hunt for in the pas- 
ture, and then probably not find it. I believe with a dairy or any kind 
of stock if it is worth keeping at all it is worth keeping well. 

In farming and dairying, as in any business, there should bea 
strict book account kept of all transactious—capital invested, labor ex- 
pended, taxes, insurance, and all running expenses, for the use of which 
all kave to be deducted from the gross receipts of the farm before any 
profit is rendered. This will stimulate the ideas of the farmer to bet- 
ter his conditions more than anything one thing, as he compares one 


year with another and see where he can improve on the past. 


By getting better acquainted with his business and in being a better 
judge of values in buying and selling stock, by doing better farming and 
trying to raise larger crops, in zood care end liberal feeding of stock, 
and close attention to his business, all of whicn will tend to raise the 


per cent of profit on the capital invested. 


. 234 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


DISCUSSION. 


:—Do you stable your stock in summer? 
:—Yes, sir, while feeding and milking. 


:—Feed them some? 


> 6 & © 


:—Yes, sir; you feed her and she will always be ready for milk- 
ing. You keep the cow up in good conditicn and she will be in shape to 
do business; thatisa great point in dairying. 

Q:—Any experience in feeding ensilage? 

A:—Our factory don’t allow us to feed ensilage. 

A:—Can’t feed ensilage or gluten meal. Our feed is largely corn 
meal and bran. 

Q:—Any oats? 

A:—We usually sell the oats and buy bran. 

Q:—Do you think ensilage taints the miik? 

A:—Had no experience. 

Q:—Do you. grind your cornfine or coarse? 

A:—Fine. 

Q:—Ever mix cob with th? corn meal? 

A:—Trying it this winter. Everyone fed sheiled corn, but this’ 
winter trying tre cob meal. 

@:—I have had experience and have fed it for years. 

A:—That’s what we are doing this winter, owing to the high price 
OI pran. 

Q:—How much do you feed your cows each day? 

A:—When tie dairy is ‘on fll feed, about 20 pounds per cow. 

Q@:—How much milk from your best cows on 20 pounds of grain 2 
daz 7! 

A:—Take tke dairy, they should average a can to three cows during 
the milking sea-:on, say for ten months. 

Q:—Ahbout 22 pounds to acow? 

A:—Considerable more than that, as through the first half of the 


milking Season we often getacan from two and one-half cows, some- 
times a little better. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 235 


Q:—Do you get enough more milk to pay for the extra feed? 

Will a cow give you 18 pounds of miik on 10 pounds of grain? 

A:—There may be a way of getting something for nothing, but I 
have never found how in the dairy business. 

Q:—If you get 18 pounds of milk from 10 pounds of grain, would 
you be losing? 

A:—I have always fed that way: it has been my observation and ex- 
perience, that the liberal feeders were the most successful. If you 
could make 18 pounds of milk from 10 pounds of grain, you certainly 
would not pe a loser. 

Q:—How do you keep up the fertility of your soil if you sell your 
milk? 

A:—Careful farming, good crops, keeping the fatm heavily stocked 
will increase the fertility of the soil. 

Q:—How long do you keep the same cows on your farms? 

A:—Some of them we donot keep a gieat while; change perhaps 
25 per cent of them a year. 

Q:—How long do you keep vou good cows? 

A:—As long as there is a gwiod profit. A cow will wearoutthesame | 
as a machine. 

Q:—The harder you work her the quicker she gives out? 

A:—I say when the profit gives out she gives out fer me. 

@:—Do you buy your cows? 

A:—Yes, sir; I let theother fellow raise them and I can buy them for 
less value than i can raise them. 

Q:—You get beat sometimes ? 

A:—One will get beat some“imes at almost anything. 

Q:—How do you like shock corn? 

A:—One feed a day will make the cows do better; it makes & 
change and is relished by them. 

Q:—How many pounds of milk'in a can? 

A:—68. 


C:—How many stalks to a hill did you get on that corn? 


236 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


A:—Two or three. 

Q:—Maike it for the purpose of fodder, not corn? 

A:—Two will make more :orn. 

Q:—Do you, shred your corn fodder? 

A:—Cut it, cutter and thresher combined. 

@:—Do you raise the corn for the corn and fodder both? 

A:—We raise it for the corn and fodder both. 

@:—Don’t you raise it for the milk ration to? 

A:—Yes, sir. Have to be careful in getting it up, and then we stack 
it generally, thrash and feed it. A cow will like it fresh. We don’t 
cut up a lot of it at once, but keep it fresh, and we thrash that andj then, 
grind the grain as fine as possible. Then we have mixed it with bran, 
same weight; light bran, the iighter the better. , 

Q:—Do you get any better results from shredded corn fodder than 
corn stalks? 

A:—No. 

Q:—What time do you cut your corn? 

A:—When it is ready to cut; when it is glazed like, about the first 
of September. 7 

Q:—What do you say should be the state of the corn? 

A:—When it is glazed over and commenced to harden up or dent. 

@:—Do you let it stand as Jate as you can before frost? 

A:—Yes, sir. or it should be in the shock before frost or before it 
dries up. 

Q:—Ever use much oats? 

A:—Never used many oats. 

Q:—They are selling bran $20.00 a ton? 

A:—Yes, I know it. 

Q:—How many kernals, did you say to the hill on your corn? 

A:—Two or three. 

Q:—How many cows to the acre around Elgin? 

A:—Vary a good deal. I keep on one of my farms 50 head of cattle 


on 110 acres; that is arented farm. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 237 


.Q:—Do you cut up yourcorn and pvt it in the barn? 

A:—We put it in large shocks. We get it in the stacks all we can’t 
feed before the first of January. 

Q:—How do you stack it? 

A:—Round stacks 4 or 5 loads, or in ricks. Some folks think fod- 
der is not good if kept overa year. I have threshed them the next year 
and gone up a <an of milk. | 

Q:—What dv vou tiresh it with? 

A:—A regular corn thresher, separates all corn husks and cleans: 
the grain. 

Q:—Use corn husker? 

A:—No, corn thresher. 

Q:—Ever kept it two years? 

A:—Yes, I suppose the older the corn the stronger it is. Would not- 
think the fodder would be as nice and green as itis. 

Q:—Ever try sweet corn? 

A:—Never had much experience with sweet corn. 

Q@:—Do you use the Canada peas? 

A:—yYes. 

Q:—How many bushels to the acre? 

A:—A bushel to the acre, with a busnel and a half of oats. 

Q@:—How many bushels? 

A:—One bushel or one and one-half bushels. It will make a good 
soiling crop to feed; something to carry the cattle over the dry weath- 
er. 

Q:—About stacking corn fodder; is it stacked like wheat and 
slants? 

A:—Just like stacking oats. 

Q:—Isn’t great care needed in making it very sianting? 

A:—No, sir. 7 

@:—How dry musi it ‘be? 

A:—Pretty dry, or it is liable to heat and damage. 


Q:—Cut in the field and cut when glazed with a corn harvester?’ 


238 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


A:—With a corn binder. 

Mr. Daliling:—Had considerable experience with stacking corn and 
cutting it; always husk it. Ialways stack my fodder; tried shred- 
ding it, but I shan’t shred again. I started in the middle and stacked two 
buudies up to each other. So we started in that way%nd run off and by » 
keeping up the middle and not getting them flat you always keep the 
fodder where the rain will run off. 

My. Mason:—That’s the way a stack has got to be made. If you 
want to keep it so, stack the middle, that gives it a way for the rain to 
run off and not spoil the fodder. If you keep the middle full and the 
sides lean from it, you will have no trouble. . 

A Member:—I have tried the shredded fodder; I find I can get as 
much good in providing fodder not shredded as that that is shredded. 

Mr. Mason:—We like the round stacks the best. You have got to 
keep the middle filled; fillin the middle like stacking oats; it will 
come out easier than from a rick. 

Q:—Isn’t your stack exposed more to the surface? 

A:—Put a good top on it. 

Mr. King:—It seems to me that with all this talk about stacking 
corn on the slant, that a farmer ought to know that water won’t run up 
hill. I have built many and many a stack of grain to the present date, 
and invariably when building a stack had that in view, that water won’t 
run up hill. My stacks are slanted so they will shed water. We get 
our bundles slanted and then the water will run off. The question is 
how to preserve it. I never found it so well as when left in the field ana 
taken to the yard as we wanted it. If we get our profit out of it, it 
must be done with the smallest amount of labor. 


Q:—Then comes a bog snow and thaw and freeze and what then? 


Mr. Mason:—Then every stalk will be frozen down; you will have 
to cnop it lose; a great deal will be wasted. Some winters during the 
past 20 years it would be literaily impossible for weeks at a time to get 
it out of the field. 

Mr. Coolidge:—The Agricultural Stations tell us that corn fodder 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 239 


left in the field very long loses 50 per cent of its protein for feeding 
As a matter of convenience I have found in my experience that you 
want to stack your corn fodder when the corn is in it and stack it out- 
doors. You don’t want to stack it in the barn; if it is dirty, let it 
stand dirty. The rats and mice and manure and these other odors that 
pass through the corn fodder, make it so the cattle will not eat it so well; 
so stack it out doors. Fodder that is fed early in the year does good. 
You should stack fodder outdoors tiat will carry you through the bad 
days of the spring. Thereisno difficulty on earth in stacking corn fod- 
der outdoors; no trouble whatever. The first of March and April have 
enough corn fodder that I can feed curing this season of the year. There 
is a whole lot of waste in corn fodder, but the waste is worth more per 
ton than the whole fodder cost you. Good for bedding, and when scat- 
tered in your barns it tones up the bedding, easily absorbs liquid man- 
ure and your barns will be as dry in March and April as if you had a ce- 
ment floor, and the cattle will not go covered with the manure. 

Mr. Mason:—Do you like shredded fodder as well as cut fodder? 

A:—The early part of the year, about two months in the spring, 
like shredded fodder, never tried cutting. I thing corn fodder is the 
coming feed of the State of Illinois, and bound to take the place of hay. 

A Member:—Corn probably cut for early feeding can be fed cheap- 
er from the shock than anywhere else in the world, but many days you 
all know it is stormy in the morning and frozen down. Never have tried 
cutting, threshing and shreddin g. The ordinary threshing machine 
wii! do it faster and cheaper than anything else. I would rather have it 
than the cut corn. We have threshed 79 acres of heavy fodder in three 
days time easily, while ashredder that cuts in our neighborhood takes a 
third longer. 

Mr. Mason:—We stack corn so we can get it out in January. 

Mr. Allen:—In speaking of stacking fudder, you give the idea that 
it is husked? ; 

A:—Corn all in it. 


By the President:—The Grout bili is now before the Senate committee 


240 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Washington, and while it interests the dairymen, it also interests every- 
one concerned inthe productions of agriculture. It is the reconstructed 
Grout bill before the Senate committee, and I will ask Mr. Grout of Win- 
chester to speak to us on this subject. 

Mr. Grout—I am very sorry that I have been called to champion the 
Grout bill, and I don’t want you to make the mistake that I am the author 
of it. I have beenasked that several times if that was my bill, but that 
was down in Egypt where they didn’t know any better. 

While I have nothing to do with this Grout bill, and while I care very 
little for the dairying especially, still Iam in fullsympathy with that bill. 
Not because I sympathize especially with the dairymen, but because Iam 
opposed to fraud and deceit of every kind. i believe that every cup should 
Stand oniits.own bottom. Everything should be considered at exactly 
what it is worth. 

I know of no reacon why there should be any contest over a bill of this 
kind. I represent the people, perhaps, in raising beef cattle, and it-is 
claimed that the beef interestsof this country will be greatly injured if 
this bill—that is known as the Grout bill—passes and becomes the law of 
this country. Ido not know why, or even if it passes that it will be injur- 
ed,and see noreason why itshould not be passed. The beef interests 
should stand upon their own merits; then let them pass it. I do not see 
why fraud should be perpetrated in order to build up any industry in this 


country. 


While I havenottakenany special interest in this bill, I decided at 
onze that I was in favor of anythingthat would preventafraud. The peo- 
ple of this country are entitled to know what they consume. If they are 
buying butter, it is their right to know that they are buying butter, and 
not something else. Ifthepeople of this country want to consume oleo- 
margarine or things of that kind, they have a perfect right to doksp, but 
they should know what they aredoing. When they do know what they 


are doing, there is no reason on God’s earth why they should not do it.t 


As I stated in the first place I have no special interest in this bill, 


and in fact I don’t like the dairy business. I took a great dislike to it in 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 241 
my early youth, backin Vermont. Iremember I was brought up ona dai- 
ry farm, and that is why I don’t like the business, I guess. I also remem- 
ber when I was about eight or nine years old and living on the dairy farm, 
my father and the hired man were away from home one night. So I de- 
termined I would bring up the cows to the house as usual, and then con- 
ceived it would bean excellentidea if I milked the cows, and helped get 
some of the work out of the way. I pitched in with a great deal of enthu- 
siasm to show my father whatI could do. Isucceeded in milking all of 
those cows before he returned, and was proud of it. But I very soon 
had cause for regret. It was not very long before I was placed in service 
and made a regular handat it,and ever since that time I have not taken 
any interest in dairying. But therea re thcse who do take great interest 
in it, and it is their right that the productions that they make should not 
be interfered with. That fraud should net be perpetrated upon them 
by kaving an article introduced as butter that is not butter. 

On the same principle, we may go back and produce wooden nutmegs. 
If the people want wooden nutmegs and consume them, that’s their bus- 
iness. It is all right so long as'they are noi deceived. 

I look for the corn growers of Illinois to get up in arms and denounce 
our pure food law. Thais, I would, if the pure food laws were to be in- 
forced; but since listening to the spech of Kerrick that that is not the 
cas?; those laws aremadeforthe purpose of forming commissioners 

whose object it is not to enforce the laws of the state but to get away with 
the appropriations and furnish followers for th administration. What 
a pity itis ’tis true,anda great pity that the administration must have fol- 
lowcrs in that way. 

Now only a few days ago I found an institution in a town and in talk- 
ing with the elevator man, heinformed me that he received over three 
hundred dollars for the cobsthat he handle through his elevator the year 
before. Iasked him what became of them. He to!d me he shipped them 
to 42 certain factory in a neighboring town and I followed it up. Hesays 
they go to make uphominy. That is what the corn men will find if the 


pure feed law should by any chance be enforced, because it would not per- 


242 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


mit a thing of that kind, and would be doing away with some values tothe 
cora crop. Herethisoneelevator had sold $300 worth of corn cobs to go 
to make up a production to deceive the dairymen of Illinois or some other 
state—a fraud was perpetrated. It was not claimed there was any special 
value in corn cobs, itsimply goes in there to make up the bulk and de- 
cieve some one. It ought tobestopped. Corn cobs are all right in their 
place. Ifigoandbuycorncobsand fed them I know what I am doing. 
I do that very thing, I grind my corn cobs, but I am not deceived by it, I 
know what Iam doing. And it is all right if I want to buy corn’ cobs, 
but buy hominy with bran to feed to stock, I want to know which is good 
and which is not. Thatis not the only instance. . 

Not long ago in talking with a gentleman about feed grinders he in- 
formed me that he had sold eight to one mill down in Egypt, and was sur- 
prised that one mill should need So many. They are grinding corn cobs 
with them, ior the purpose of adulterating bran. Another man in South- 
ern Illinois was shipping in corn cobs from Nebraska by the train load 
for the same purpose. And here we have a commission in lilinois for the 
purpose of stopping those things. 

And this is why this Grout bill as it is called is new the absorbing topic 
amcng dairymen. it is for justsuci examples and the principle is the. 
same. Jam in favor of that bill because it will tend to stop deceit and 
fraud. And I am in favor of the pure food bill, if they will do what itis 
intended to dco, and expected todo by those who make them. 

By the President:—Now we wiil listen for five minutes: to our friend 
Cobb. 


BY MR. COBB. 


Ladies and Gentlemen:—What Mr. Grout has said regarding this 
bill, I hardly agree with him on all kc said. While I am in favor of stop- 


ping fraud in feeding us poor milk when we come to these conventions, 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 243 


I am fighting out my saivation individually by increasing our produstion 
and lessening the cost while we are waiting for this bill. 

What the gentleman told you about this morning in regard to test- 
ing different herds, we arecarrying on our individual farm. I think that 
the greatest obstacle to success to dairying in Illinois, is the cow jobber; 
a man who brings a car load of springers or fresh cows for the farmers. 
They drive their dry cows tothe butcher and sell them for so much a 
pound, and then go to the stock yards and pick out the cows they need 
to replenish their herds from these cattle shipped in from Iowa, Nebraska 
and perhaps Minnesota. These cows are perfect strangers to _ these 
dairymen, and by' the time they get conversant with their character, 
they are dry cows and ready to go to the butcher, and the same process is 
repeated. 

In my country, I was called a crank, a cow crank, but they don’t call 
me thatany more. Wehavethespecial purpose cow. Our aim is to raise 
every animal, that is, forourherd. We keep accurate accounts of every 
pound of milk that each cow givesand records are kept on milk sheets, 
and these milk sheets are filed away so we can refer back and ascertain 
what each cow has done for usin the years passed. They are tested reg- 
ularly with the Babcock test andtleir milk yield is recorded on milk 
sheets and their disposition and their ability to assimilate food and make 
a profit is carefully looked after. In this way we are improving our herd. 
If our milk cost $1.25 or $1.00 or .75 to produce, we try' the next year to 
produce that for 25c, 30c or 50c less. While we are keeping these rec- 
ords of our cows, we are learning the best feeds to feed these cattle. 
This year I will start even with dry weather and high priced feed, and 
thus far we have made more money with our herds than’ we ever have 
before with the exception of one year, and that was the year we had the 
war with Spain and got large prices for our crops. 

The food question is of more importance or as much importance as the 
breeding question. This winter and last fallin my institute work and at- | 


tending dairy conventions, it seemed that they were the leading ques- 


244 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
tions. What shall we feed and what shall we buy? We buy nearly all the 
ground feeds weuse. Ourruleis tc ascertain the protein, and by, feed- 
ing the number of pounds and thice per hundred we know the protein 
and that is what we are after. We are long on carbohydrates in the 
State of Illinois but short on protein. 'The protein in oats runs from,.18 
to 25c per lb. the protein in cotton seed mealis about 5ca lb., and all along 
the line you will find that a ration can be compounded by the by-products 
of the milk through the country and make a profit on the feed we'are 
are giving to our cows. 

The Grout billthat is beforethe Senate, I doi’t wish it to make our 
dairy products any more expensive, that is not my idea of the benefits 
to be derived from the Grout Bill, but it will be largely in favor of the 
consumer. There is no doubt but what prices the manufacturers are re- 
ceiving from the oleo product is larger a good deal that'the dairymen are 
receiving. While I don’t wish the dairy product to be any higher, I do 
wish to have the consumer to get gcod butter and all he wants, even 
when butter is a reasonable price. There is not,enough good butter to 
go around and I hope of aresolution isi presented there it will be ac- 
cepted. 

By the President:—I want to say a word myself about this Grout 


Bill in which we are so deeply interested. 


I know you people who are largely from the agricultural districts 
have no idea that it is sold for what it is, because your store keepers are 
honest and tell the truth about 1h. But ats not so in the larger cities. 
We sent out in Chicago and bought 84 pounds of butter from 84 different 
stores. They asked for butter and paid for butter. It was all sent to 
the chemists to be analyzed and 6" cut of the 84 pounds was butterine, 
unmarked and unlabeled, and that is where the fraud comes in and what 
we are asking to be protected against. 

The gentleman who spoketo you last night, from Champaign, tele- 
phoned his grocer to send some butter. He knew the difference between 


them, and when it was sent he found out it was not butter. He tele- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 245 


a 


phoned asked ihe grocer what he ought last night. He mentioned the 


articles and included butter. He esked him if he had sent butter, and 


he thought he had. He told him he wanted him to come up and get it 
because he hadn’t seni butter but oleomargarine. So you see they do go 
to the people even in country towns, and we ask and demand this legisla- 
ture that they put a stop toit, it is just and fair that we have it. 

If the working man wants to eat it, we have reduced the price, or if 
the farmer wants it, he should have it without the tax on. it. If the bill 
passes, they will get it twocentsa pound cheaper. We simply want it 


sold for what itis. Those who waut to eat it and ruin their stomachs, 


<an do so, but they ought to know whai they are buying, but I don’t think 


any intelligent man ought to want to have it. 

Less than three weeks ago a mar in our own county was sent to the 
hospital, and the doctor could not get anything to stay on his stomach, 
and he was no young doctor. He asked this man about himself, and told 


him,‘‘I know what is the matter with you, you have been feeding around 


at these restaurants, and got your stomach lined with this oleomargar- 


ine, almost like a plating of glass.” and it took him three weeks to make 


him well. Men who are in offices and in workshops do this same thing, 


and I want to tell youitisaserious thing to consider. If you will givea 


unanimous vote on this question, yon will be asking for nothing but what 


as right and what is fair. 


246 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. . 


Directors’ Meeting and 
Report of Officers 


SESSION HELD IN SPRINGFIELD. 


Directors of the Association held two meetings since the appearance 
of the 1901 report 

The first was during the State Fair at Springfield in 1902. and the sec- 
ond at Rockford, Ill., during the meeting there of the State Farmers’ In- 
stitute. One day, Feb. 19, of the Institute’s convention was dairy day, 
and was conducted by the State Dairy Association’s officers, the pro- — 
gram being furnished by the Association. 

At the Springfield meeting the chief Gbject was to confer with other 
agricultural organizations of the state with a view of having the agri- 
cuitural interests of our. state properly represented at the Louisiana 
Purchase Exposition to be held in St. Louis, Mo. As a result of the 
meeting a committee, made up of members from the different associa- 
tions, was appointed to take the matter in charge. Joseph Newman of 
Elgin, president of the Ilinois State Dairymen’s Association, is the mem- 
ber from this Association on that committce. 

At a meeting held in the St. Nicholas Hotel of directors of our Asso- 
ciation, E. Sudendorf of Elgin, was indorsed as the best man to have 
charge of the dairy department of the St. Touis Exposition. 

It was also decided to let the officers of the Association try the effect 
of subordinate dairy meetings to be held pvefore the next state dairy con- 
vention. 


The discussion at this meeting was iargely on dairy display at St. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 247 


Louis. This discussion, however, was general in character, no definite 


plas being agreed upon. 


DIRECTORS MEET AT ROCKFORD. 


At the Rockford meeting Directors Newman, Murphy, Biddulph, 
Carr and Nowlan were present. The reports of Treasurer H. H. Hopkins 
and Secretary Geo. Caven were received aiid referred to a committee, 
which later reported them to be correct, and they are here given: 

{ Hinckley, Ill., Feb. 18, 1902. 

To the President and Board of Directors of the Illinois State Dairy- 

men’s Association: 


Your Treasurer respectfully reports the following: 


ine meses, 1901, as per last report... 2. 1. 2... cece beaten $ 43.20 
ee toes received from Secretary... .. .--:.. 5.200 es ceecueee 1500.00 
eee Peceived [rom Secretary... 2... 6 cece ceca ele eeeee 105.00 
Ia ck a cc alee clu whe + eie'e Me re eee SEE eek $1648.20 
MIMI MMIMISTOLCTS . 5.05 fee ct en awe sens’ MIN oe A oO eed a to 1466.86 
Balance...:.. 2g lea ee ae ea RE Wet a ir or al cae eee $181.34 


A Perinatal Re See by the Treasurer and approved by the Audit- 
ing Committee, brings the Treas urer’s report down to June 10, 1902, as 
foliows: 

Hinckley, Ill.. June 10, 1902. 


ee TP ATIC cc ww cee ns ne PR Fae WS NR Bag OR de CT $181.34 
EE aah os ns Goss a jch « G1 « ete ae a 0's oe ielcele ie. buses we . . 10.00 
ET ote 3 > cS ise’ nao. habeslol Men aye are» uninin le ions o¥qieom tlaleiaie © So 25.00 
SRL Sl oo ol No te Mc my at Sohateh tbls» wie a emia) piaioserend $216.34 
UC IENN CRS haf ek, ar ot wk o's bin Rida aie eue © «a 4 3. elubaiele, aay a’e 211.60 

NE ie a BS od es eal are g ao nrever O'S oye,8 64s. Be Speen 4.74 


Several bills still outstanding and the fact that only half the Secre- 
tary'’s salary for the year had been paid, lert a deficit of about $150.00. 


248 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


SECRETARY’S REPORT. 


Receipts. 
Balance Tram VOUT e ee. Pace wide occas” in onaip. o nlclan ee eoet grea senna aa $ 29.68 
Chil (ol. Oe ee er rc a er ok Rae An werner 50.00 
Micim DETSINS oc Aise 0m sewie sects vee Nane oo ORM es Wie Be ee ee 160.00 
PTCMONt BuUeler Dw WG. asc 5 sc wide Hares. 6 hele vty shone ae ote 5.00 
Winnebago. Butter Manufacturing Co.....7).c..<..0n eee 5.00 
J. Po Younger (CORUrIDUCIONS ) oo 5 4 cs 5 uuc's esse enc'p c's de 0 bg 60.00 
Hotel Brewster ...... ee Ee 25.00 
De ‘Laval Separator ‘Co.'s. = sae dd Sd atti a ea 30.00 
Hilgin Butter Tub Co. eee Skee ns eee Bae eee 10.00 
Diamond Crystal Salt-Cor oe oiis Jw Slate Bee « 5, cieteys oc »- 10,00 
.. D..Moulton &:Co (Ashton & Carditlae Salts) 3). o.rc0s.ceeee 3:0 habe 10.00 
Jairy:. Mutual  Tnistirance Cas oso sce ae ois Git veo cotta aie 10.9 
Worchester “Salt? CO 3.575. %he viele aided whee ne We ele ae ga ean ee 10.09 
The’ Sharples: vCO. Josue sateen ecanece dwneie aia come Or 10.009 
Girésee Salt.Co. a has ee ae eae ee beets thee cette eee e eee teeeee 10.00 
Vermont Farm Machine ‘Co™ 4..<).)..6).'s Sea. sag.i8) cite whee 10.00 
Aa EY Barber Ceo is © iis a pie taistend he bb de Wha tapeltesae ms oie ie mae 10.0€ 
Wells, michardson COs t% ak pte. cara «bogs salve; 2. eae 25.90 
Jolin” Newman (CO... 3. Ane soi sie ene wines 9 an eeniare 5 w/o 6 alse 25.00 
Helier” EeNGOTZ NOOR ee Oh Saisie wlena Foca pee Dcsles iat poy lane 25.00 
Creamery’ Package Manufacturing Company .....¢..+... ae 50.00 
PESO TL og aie, o neces erty e fe ue fos he dered SER GERN a RRR Wa ati sacle altars "ofa to 0 Mar te $579.68 
DSHCit Mawes sah nee es Sr oe aay Set See, 8 «1s, 0 6.9 kets take nn 31.50 
$611.18 
Expenses. 

Stamnes.) ite At a Se ei oa) el Ue $ 42.50 
Pizpress; drayage, frei nts.. hoes cheb ofeve pores. oatade relies to eee 8.35 
Telephones ‘and “telegrams, 0553. 82% bod od Waal, poset en 2.50 
Secretary, railroad and. total-exp' enses.... 2.5... 2. .02 055 Gia ee 42.77 
Printing,’ binding; folding, addressing, -etc...,.2. 4%. vee » Caan 
Mailing reporters sh.5\ ative os bugserace fois nei foo note clege atau edielte ooh nn 37.50 
Paid: “TYegsurercse thot was eer ey cma e sch tebiptecs b’bla a praises 140.00 
Convention CXPSTIBES so sicdjoc0 Voce ek eie’s ole oratinee yee ot ateke ng . 272.25 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 249 


Had the contribution from Fi eeport been as large as expected, the de- 
ficit would have been about $100 less. 

After approving the reports, the directors appointed F. A. Carr and 
G. H. Gurler a committee to arrange a plaai whereby, in the future, all the 
money received by the secretary would go to the treasurer before being 
paid out, instead of being paid out as needed to meet the expenses of an 
annual convention. The idea was to, in the future, have all the receipts 
from every source show the treasurer’s report. 

The printing of the annual re port was left with the president and sec- 
retary. 

President Newman made a verbal report on a sub-meeting of dairy- 
mer held at Elgin. Extreme weather conditions prevented this meeting 
from being a success. 

A committee of three was ordered to be appointed by the said meeting 
to revise the rules under which the association is working and report at 
the next meeting of the boara. 

Tuesday, Wednesday and Thursday, Jan. 6-7-8, 1903, were the days 
decided upon for the next annual convention of the association. 

The place of meeting was left in the hands of a committee consisting 
of F. A. Carr, Irvin Nowlan and thesecreiary. This committee has since 
decided te bold the convention at the new agricultural college, Universi- 
ty of Illinois, Champaign. It is hoped tht this will prove an attractive 
place of meeting and draw a large attendance of dairymen of the state. 
Judging of cows and practical demonstration in the College Creamery 
will be unusual and valuable features of the program. 

H. H. Hopkins, Hinckley, was re-elecie] treasurer, and George Cav- 


en, Chicago, was re-elected secretary. 


REPORT ON UNIVERSITY WORK. 


A valuable report at the Rockford mesting was made by Irwin Now- 


' lan, of Toulon, on work along dairy lines, being done by the State Dairy 


250 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Schcol, University of Illinois. > It will bs remembered that the advisory 
committee appointed by President Newman, when this work was taken up, 
consisted of H. B. Gurler, DeKaib, John Stewart, Elburn, M. Long, Wood- 
stock, Irwin Nowlan, Toulon, and A. N. Abbott, Mcrrison. This was an 
advisory committee to confer with the Dean of the Agricultural College 
on work to be carried on in the dairy school. Mr. Nowlan’s report is on 


the work of the committee andis as follows: 


Toulon, Ill., April 2d, 1902. 
Mr. Geo. Caven, 154 Lake St., Chicago, II]. 


My Dear Sir—I am now prepared to submit the following report as 
to the inducements offered by the State Agricultural College, Urbana, 
to hold the next meeting of theIllinois State Dairymen’s Association at 
that place 

tst. The hall for general meetings heated and lighted, free. 

2d. Butter room, cold storage for the butter. 

sd. Room for exhibiting dairy machinery and power for operating 
same. 3 ‘ 

4th. Use of stock judging room along with the dairy animals of 
the herd. : core 

As toacontrib tion from the two towns, Iam sorry to say that such 
a thing is about impcssible. Yours, 


Irvin Nowlan. 


Also find enclosed report of work done in the dairy section of the 


Agricultural College under Sec. 5, House Bill 315. 


REPORT OF WORK DONE IN THE DAIRY SECTION OF HOUSE BILI.. 
No. 315 BY IRVIN NOW LAN, TOULON, ILL. 


in carrying out the provision of House Bill 315, providing for a com- 
mittee of five (5) to be appointed by the iiiinois State Dairyman’s Asso- 


ciation to confer with the directors of the Agriculture Experiment Sta- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 251 


tion, the following committee was appointed: Messrs. H. B. Gurler, De 
Kalb, M. Long, Greenwood, A.W. Abbott, Union Grove, Irwin Nowlan%*, 
Touion, John Stewart, Elburn. 

At the meeting held at the Agricultural College June 18, 1901, all mem- 
bers were present except Mr. Stewart. Thz committee invited Profes- 
sors Frazer and Erf to meet with them to discuss the dairy conditions of 
the maieeand to jointly devise some ways and méans to improve these 
conditions. 

Upon invitation Prof. Fraser presented some suggestions as to what 
ought to be done in the way of developing the animal side of the dairy 
industry, and what investigation s ought to be carried out in this line. 

The work agreed upon in connection with this department of the col- 
lege was as follows, given in order of importance: 

(1.) That a man under theconirol of the Directors of the Experi- 
mental Station be sent over the state to do field work, with a view of 
studying the dairy conditions'and assist in every possible manner to 
improve those conditions. It was suggested by Mr. Abbott and agreed 
upon by all members of the commitiee that the greter portion of this work 
be carried on in the dairy districts of the state. 

(2.) That the dairy experiments at present carried on by the Exper- 
iment Station ini regard to determining the difference in efficiency of indi- 
vidual cows be continued on U.S. Government Fund. 

(3.) That a cheap and effective method be devised for keeping flys 
from cows. 

(4.) To determine how small a quantity of milk on which calves 
can be successfully reared and what food will make the best substitute 
for milk. ‘ 

(5.) 'The immediate and continued effect of different quantities of 
the same kind, of feed on the production of milk of cows. 

(6.) Wide vs. narrow rations for dairy cows and to determine the 
widest ration most economical for conditions that exist in Illinois. 


The investigation and experiment work on the manufacturing side 


22 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


under Prof. Erf was given due consideration and.the following suggestions 
in order of importance were agreed upon. 

(7.) Experiments on whipping cream explaining why some cream 
whips, while other cream of the same per cent. does not. 

(8.) Testing different insulations for creamery refrigerators. 

(9.) Experiments on mold in :efrigerators. 

(10.) Experiments to determine the svecies of bacteria that causes 
butter to deterioate at low temperature. 

(11.) Experiments in making butter from cream that has been fro- 
zen. 

Such was the work mapped out by the advisory board and it is with fel- 
ing of pride I make report of the progress that has been made in this de- 
partment. One of the mast neglected things about dairy farms is the 
sanitary conditions of the barns, and it was thought best that the Uni- 
versity of Illinois set an examplein this respect for the dairymen of the 
State by putting the dairy barns at the experimene station in the best 
possible condition. uN) 

The floor, joists and siils ofthe University airy barn were badly 
rotted and unsafe for longer use, then it was thought best to tear out the 
whole inside of the dairy barn, new sills were put in where needed, the 
loft supporters on iron collums, new windows put in giving four times the 
light originally. The barn was ceiled on the inside, a large feed room par- 
‘tioned off at one end for the preparation of feed for experimental pur- 
poses, at the other end a milk room, an office and a herdsman’s room were 
put in. A cement floor and mangers were put in three feet lower than 
the old floor and resting on the ground. Considerable time was spent in- 
vestigating the stall question and it was finally decided by putting in the 
Drown iron stall. 

These stalls were the second lot manufactured and they are giving 
excellent satisfaction. 

This makes a good barn for experimental work and with the small 


dairy building standing near it which has also been remodeled makes 
* 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 253 


one of the best of the dairy plants in the state from a sanitary standpoint. 
The work in the field is being done by Mr. Glover in the dairy sec- 


tion. He is testing herds as follcws, visiting each every seventh week: 


MENGE PADCUUUD 5s oc bce e cece ablabmcvewleseev me 65 cows tested 
Ene Gr (TCCTUWOOG.. 2.02. cca cel cee eesawecsweweue’e 25 cows tested 
TER 5 5 5k 5 ev oon vik Dicarvtere & loole do bw one aces 30 cows tested 
eONUMOEOASTCORWOOU 2.4.0.6 ce cece eke ce se ce cva suees 30 cows tested 
NRE EIDE VI CENOD «o.oo. rll as si eewedee nce sede 18 cows tested 
MMMEREDOCIOPOT., 55. ccc. evn le does se caceesece cvsaes 18 cows tested 
Chas. SO PATON EO os wae cee cee Cen hewe ke 6 10 cows tested. 
S. Seward, Marengo.. ‘ i Se ee SA ever arco Perthacte es Geeks edie 6 cows tested 
Meemretrer, Mt. Carroll... oi 6 pc ece ae cece ece eee 20 cows tested 
H. M. Phillips, Lena ASE occ TER eT roti Camis 20 cows tested 
DMEM TIGINASCUS...... 0... occ e eee ene ves Ape pe SE 15 cows tested. 
E. G. Helin, PPMP eee NS yn ch ah ansliaar a Gwin wed mates ws Pee 6 cows tested 
TIER UTS. 5 5 he a iele a nice cgi bee tnd ne ve sues ee! ans 7 cows tested 
em ecarond, GENOA .......0...6 0. eee es eee OE COALIEY 6 cows tested 
Sener WOOUStOCK. <0... ee ce ce cece ween wees’ .30 cows tested 
oS 0 She i er PLA ae catia raters 10 cows tested 
UT Eas... we occ ccc secede dypuslbacne es 9 cows tested 
H. J. Younger, Stillman Valley..... Rone Snide Cisse hen, Sioa .30 cows tested 


Making a total of 355 cows being tested without any expense to the 
owners excepting what little time reauired to weigh the milk, etc. 

This method of testing cows every seventh week by arepresentative 
of the experiment station cannot help but add untold benefit to the dairy 
industry of the state. Applications have been coming in from dairymen 
to Mr. Glover totest their herds that many have had to be refused on ac- 


count of lack of time. 


Thus the light is breaking upon the dairymen, that to be sucessful in 
his business he must know his individual cows so that the poor cows 
may be weeded out, this is perhaps cne of the most important matters to 


be considered by the up-to-date dairyman. 


24 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Experiment No. 2 is being continued on United States funds. 

Experiments Nos. 3 toll with no definite results as yet. 

The matter of whipping cream at different per cents of butter fat, and 
at different degrees of temperature and different per cents of acidity has 
been taken up, a number of data have been obtained but on account of the 
intricate factor of viscosity which «nters into the work there will be 
some problems that cannot be solved except by vely expensive and elab- 
orate experiments. 

Refrigeration has been duly considered and approximate estimates 
were made as to the probable cost of such an experiment in order to se- 
cure such results that may be helpfui to the average dairyman and still 
stay within reasonable bounds of our appropriations. 

Unforseen circumstances do occasionally arise in experimental work 
and it often becomes very expensive to avoid the obstacle but trusting 

“that nothing of the kind will arise and with well laid plans to make a 

thorough test of all factors that enter into this work, but it will require 
considerable time if the experiment is to be conducted on a thorough 
and economical manner, this will be especially true of the deterioration 
test of different insulating materiais. | 

Such has been the progress of the work done by the dairy department 
of the Agricultural College upon the plans laid out by the Advisory 
Board 

Respectfully submitted. 
IRVIN NOWLAN. 


Corn Silage &s, Shock Corn for Beef Pro= 
| duction. 


The experiment detailed in the report below, while it relates to beef 


production, is: valuable knowledge for the dairymen of the state. The 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 255 


work was done under the direction cf the Coilege of Agriculture, Univer- 


sity of Illinois. The details were: 
L—WINTERING CALVES. 
OBJECT. 


The object of this experimeni is to determine the relative merits of 
silage and shock corn as factors in beef production. The comparison is 
made both by weight of feeds and area used in their production. 
Everything considered it seemed best to begin with eight-months-old 
calves; to feed them liberally through the winter months without = at- 
tempting to fatten them or to secure the greatest possible gains; to turn 
them to grass with or without grain, according to the season, and the 
abundance and kind of pasturage ivailable, and, finally, to finish them 
during the second fall and winter on rations similar to those used in 
wintering them as calves. These calves were purchased in Kansas dur- 
ing the early fall of 1901 by Mr. E. D. Funk, an extensive cattle feeder of 
Bloomington, McLean county, [Uincis, upon whose farm this experi- 
ment was conducted and to whom the Experiment Station is indebted 
for his active interest and co-operation. 

The feeding extended overaperice of 88 days. Equal areas of the 
same kind of corn were harvested as silage and shock corn for use in 
this experiment, a careful record being kept of the cost of harvesting 
and feeding of each. After the termination of the winter feeding the 
calves were ardedl to grass on May 17, 1902. Their gains will be noted 
at frequent intervals during the grazing season. Next fall and winter 
they will again be placed in the teed lot where they will receive rations 
similar to those of the firs« winter for a time sufficient to finish them for 


the market. The experiment wi!l ke terminated by a slaughter test. 
PLAN OF *XPERIMENT. 
ANIMALS USED. 


Fifty eight-months-old grade Hereford and grade Shorthorn calves 


were selected for this experiment. Upon their arrival at Mi. Funk’s farm 
the calves were given the run of blue grass pasture and stalk fields 


256 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


until within a few weeks of the date of beginning the experiment, when 
they all received shock corn and mixed hay. The calves as they ar- 
rived from Kansas were quite thin, showing the effects of short pas- 
tures; but by the time they were tut in the experiment, February: 5, 
1902, they were in good thrifty condition and of about 500 pounds aver- 
age weight. It was a decided advantage to be able to get calves that 
were so nearly uniform and that nad been so similarly treated. They 
were divided into two lots of twenty-five each, care being taken to make 
lots equal as to age, thrift and quility. 

Ten shotes averaging 65 pounds each were placed with each lot of 
calves, the object being, to reduce the waste of shock corn feeding to the 
minimum by converting the corn in the droppings into pork and to de- 
termine what benefit, if any, pigs would get in following silage-feed 
steers. 


SHELTER FOR CALVES AND PIGS. 


The calves and pigs were given the run of feed lots in which they 
had access to the shelter of alarge shed adjoining the barn in which 
were the mixed hay and the stave silo containing thd silage used in this 
experiment. The shelter provided tor these calves was warmer and more 
protected than the average feed-lot shed, owing to its location and tothe 
fact that it was not all open on one side. The calves and pigs gained ac- 
cess to it by large doorways opening to the south. The kind of shelter 
afforded is specified because it is generally believed, and'rightly so, that 
cattle fed largely on silage or other succulent food should have warmer 
quarters than those fed onadry raiicn. Then again it should be remem- 
bered that the animals used in this experiment were calves which no 
effort was being made to fatten, but simply to keep growing nicely. Itis 
economy to give such calves reasonably warm winter quarters even in 
localities where there might bea yqtestion as to the economy of furnishing 
to fleshy cattle on full feed anything more than shelter from wet storms 


and coid, driving winds. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 257 


~ 


Every effort was made tosurrcend both silage and the shock corn 
~ lots with conditions equaliy favorable for securing the best results from 
each feed. 


RATIONS FED 


- The amount of corn put into the silo represented an area of 5.33 acres; 
4 ‘An equal acreage of corn was also cut and shocked in the field where it 
_ remains until needed for feeding tc the calves during the winter and spring 
“months. All of the corn was cut with a corn binder. 

tee There was a total of 101,200 pounds or 50.60 tons of corn put into the 
silo. “As taken out there: were 86178.81 pounds, or 43.09 tons. There was,. 
“therfore, a total loss of 7.51 tons, or 14.88 per cent. in the siloing of 5.33 
' acres ofcorn. Of this loss two tars were taken from the top of the silo 
‘in @ condition unfit for use. This would leave 5.51 tons, or 10.88 per cent. 
* as Shrinkage in gross weight... This is not an unusually high percentage. 
- When it is remembered that a toial of only 50.60 tons of corn were put into 
the silo from 5.33 acres it will be seen that the yield of silage per acre was 
» about ten tons or below what an average crop should be for Illinois. It 
: ‘is well known that there was a short corn crop last season. Add tothis the 
: fact that in this case the corn was of a small early maturing varicty and 
itis easy to account for the low tor nage secured. This shortage in yield 
: per acre was not as apparent inthe case of the silage as with the shock 
corn, Had the plot which was fed as shock corn. been husked and the 


4 stover field cured there would have heen a yield of only thirty-two bush- 


“would have been1.68 tons. Ofthe vield of shock corn 38.4 per cent 
“was ear corn (70 pounds to the bushel!) and 61.6 per cent. was stover. It 
will be seen that. the proportion ci corn to stover in this instance wasal- 
together too small and the total yield of corn and stover much below a 
‘normal crop. The stover usually represents from 50 to 55 per cent. of 
the total tonnage of the corncrop, the average generallyy being some- 


thing above 50 per cent. 


258 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


While these small yields interfere with our making a good showing 
as to the total number of pounds of beef it is possible to produce from 
an acre of corn either as silage or as shock corn, they do not interfere 
with our comparing the results of feeding the corn crop by these two 
methods. 

The shock' corn from the 5.33 acres was weighed as fedout. Thetotal 
amount fed was 29095 pounds, or 14.55 tons, very close to one-third ¢c* 
of the gross weight of the sillage as fed out. 

The rations were made up as foilows: 

Lot 1. Silage, whole oats and mixed hay. 


Lot 2. Shock corn, whole oats and mixed hay. 


That we might be able to make as direct a comparison of the corn part 
of these rations as possible, the same amounts of whole oats and mixed 
hay were fed to each lot except as noted below, while the amount of sil- 
age and shock corn fed varied wich the appetites of the calves. .1t was 
thought advisable too, to keep the amounts of food stuffs other than 
shock corn and silage as small as possible, since corn and its products 


are bound to remain the greatest factors in beef production. 


As all the calves had been getting shock corn and mixed hay up tothe 
beginning of the experiment the calves in Lot 2 naturally took to their 
ration more readily than did the calves in Lot 1 which were started on 
silage, a food stuff with which they were entirely unfamiliar. It should 
be said, however, that the steers in lot 1 never failed to relish their silage 


after the first few days. 


The average daily ration for cach steer at the beginning of the exper- 


iment, February 5, 1902, was as fuilows: 


Tot 1. Sila se. 9 ois ie kc oe eee ee eee (Cab TOS: 
ORES ajo ckinss a afaie desta eae ahs RUNES 2 Ibs 
Mixed Way .c) htc haces ieee sete 4 Ibs. 

Ts0f- 2: Shock COL . 2. cai. vis eel alegre 11.5 Ibs. 
Oats. oo seine whta, oa. sid eigen ane 2 Tbs. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 259 


The amount of mixed hay fed to Lot 1 was increased on the second 
day of the experiment to 6 pounds per head per day as the ration given 
above did not seem to satisfy the calves. On the third day the amount 
of silage was increased to 20 pounds per head per day. It took about. 
three weeks to get the proportions of food stuffs used satisfactorily ad- 
justed, especially was this true with the lot receiving silage. Each steer 
in Lot 1 would have consumed 25 pounds of silage after the first ten 


Gays. The average daily ration for each steer on March 3, 1902 was as 


follows: 

Lot 1— 
MAS Spee aids ah ves Pena esl ofa, «°dupes di tiagu? Sim ecmae a Wi aie 6 are 25 lbs 
MMM MTS oie State silcas Vis‘ Kusirelis oo ool oy yeh odes a eiwtia ne, cals 2 lbs 
Mixed hay (clover énd timothy).... ........ 4 lbs 

Lot 2— 
eMC OMEN So 550) D's 5)'5 a's bau oor shee aor es siphas weet ace ae 13.8 lbs 
Are ce) Tor wreck ah ay 3's Mestre eG owe aos owe deco ecayss 2 lbs 
Mixed hay (clover and timothy) .......... 4 lbs 


In a week’s time it was found that the shotes following the calves 
getting silage were not only failing to make satisfactory gains, but were 
actually losing in weight quite rapidly, a condition which was anticipat- 
ed. The feeding of one pound of ear corn to each of the shotes in Lot 1 
began February 13th. Underthis treatment the pigs maintained a con- 
stant weight until March 3rd, when the ear corn was increased from one to 
two pounds per pig per day. During the week following this increase in 
feed the pigs made an average daily gain of nearly a pound per head. Dur- 
ing the next week, however, they lost about a tenth of a pound and it was 
thought best to still further increase the amount of corn to three pounds 
per pig per day. This ration, in addition to what was secured from the 
droppings of the steers getting silage, produced satisfactory gains. By 
this system, however, we were not able to arrive at any very definite con- 
clusion as to just how much of the gain of the pigs could be credited to the 


droppings of the silage fed steers. It will be remembered that ten shotes 


260 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Lt ae 
were following twenty-five steers. It was thought best to decrease the | 
number to five and not give them any additionalcorn. For the first week — 
following this change each of the five pigs made a daily gain of .4 pound | 3 
There appeared to be sufficient food in the droppings of the twenty-five | 


steers to keep five i00 pound shotes growing nicely; however, the next — 
week the pigs lost 1.14 pounds per head, showing the necessity of still — 
further reducing the number of pigs if they were expected to thrive on ss 
the droppings alone. Subsequently the number of pigs with Lot 1 was de- 
creased to one. By this system of reducing the number of pigs follow-— a 
ing silage-fed calves which received a daily ration of 25 to 30 pounds of 
Silage, two pounds of whole oats and four pounds of mixed hay to each 
Siecr, it was observed that the droppings from twenty-five such calves 
would keep one and possibly two pigs growing nicely. Figured out more — 
accurately we might say that it would be fair to credit Lot 1, the silage-fed e 
slccrs, in addition to the beef made, with the production of 87 pounds ta 
pork in 88 days. The matter of pigs following silage-fed steers will bear — 
further study. | ; 

The ten shotes following\the twenty-five steers getting shock corn, — 
oats and mixed hay received no corn ofr other food stuff in addition a 
what they secured from the droppings of the steers. The total amount 3 
of pork made by the pigs following the shock corn let was 587 pounds in ; 
88 days. During the first 70 days of the experiment, only ten pigs were a 
run with the steers getting shock corn. Dvring this period they made a a 
total gain of 476 pounds. In other words, the steers in Lot 2 receiving a 
shock corn should be credited, in) addition to the beef made during the S 
first ten weeks, with the production of 6.8 pounds of pork per day. Dur- 
ing the last 18 days of the experiment, fifiecn shotes were run with the © 
shock corn lot and these pigs made a total gain of £9 pounds, or anaver- 
age total daily gain for the fifteen of 4.9 pounds. This clearly indicates 
that when the pigs are expected to get their feed from the droppings of the FS. 
steers better results in pork production were secured when ten and not 


fifteen shotes were run with the twenty-five steers getting shock corn, 4 
oats and mixed hay in the quantities above mentioned, than when fifteen — 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 56; 


pigs were made toiollowthesame lot of steers. It should be remember- 
ed tiat these steers were calves and tha: they were not on full feed. 


More pigs could be run with older cattle on full feed to advantage. 


- 


WEIGHT OF STEERS AT THE j|BEGINNING AND END OF THE EX- 
PERIMENT AND TOTAL NUMBER OF POUNDS OF BEEF PRODUCED. 


Lot 1—Silage fed— 


hotel welsh: of 25 steers-February 5, 1902........ ......... ..12606.66 lbs 
ortreieie, Gi 2zostecTs May 5, 1902.00... ce eee eee 16300.00 lbs 
SR ASE OOT SAID OS GAY Sie cits vi Sa Mb l ee ev eee ee ee 3693.34 lbs 


Average weight of ihe steers at beginning of experiment..... 504.24 lbs 
Average weight of the steers at end of exneriment.......... 652.00 lbs 
Average total gain per steer in 88 days..... we. cee cee eee 147:76 lbs 
eee aI V SAIN PCT SLECT 6 6. ie es ewe ee wee ee en 1.68 lbs 
Lot 2—Shock corn fed— 
Mamraiwerent OL25> Steers February 5, 1902.0 5.0. 0... cee we 12296.66 lbs 
Pine woiaic mina Steers May 5, 19-020... 000 6 oe oe be es 154380.00 Ibs 
Sie eee RLECTS GNSS GAYS. 6... vc tee ewise so acess cee e ¥OLOOO4: IDS 
Average weight of the steersiat beginninz of expcriment.. 491.86 lbs 
Averace welent of the steers at end. of experiment......... 617.2. Ibs 
Average total gain per steer in &§ days...... 675.5 he wut tk web eante 125.34 lbs 
Perey eat PCT SUCCL cee ck ees ta eevee eb we as 1.42 lbs 


The steers in Lot 1 (with silage as a part of their ration) made uni- 
formly satisfactory gains fromthe start. Except during two weeks each 
steer in this lot made an average aaily gain of one pound or more. The 
average daily gain per steer for the whole period of 88 days was 1.68 
pounds. The hignest average daily gain for a period of a week was made 
during the week ending April14)th, when the steers gained 2.74 pounds 
per day peranimal. The lowest average caily gain per steer was made 
during the week ending March 17th, when the gain was .85 of a pound. 
The total number of pounds of beef produced during the 88 days of the 
experiment was 3693.34. 


The steers in the shock corn lot, or Lot 2, were much more variable 
in their gains and the average daily gain was not so great. To indicate 


ihe wide range in the average daily gain of the steers in this lot may be 


262 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


stated that, during the week ending March 3d, there was an average daily 
gain of only .28 of a pound per steer while during the week ending April 
7th, the average daily gains of each steer was 3.2 pounds. Theshock corn 
from 5.33 acres, the acreage usedin this experiment, was exhausted on 
May 5th. The shock corn lot, therefore ,should be credited only with 
the beef made by the steers in Lot Z between the dates February 5th and 
May 5th, a period of 88 days. During this time the shock corn steers made 
a total gain of 3133.34 pounds, oran average daily gain of 1.42 pounds per 
steer. 

These figures show that 14.55 tons or 5.33 acres of shock corn to- 
gether with 137% bushels of oats, and 4.4 tons of clover and mixed hay 
made 3133.34 pounds of beef and 587 pounds of pork, or a total of 3720.34 
pounds of beef and pork. All of the shock corn produced on the 5:33 
acres was consumed. In case of the silage only 69.95 per cent of the total 
amount of silage was used. This 69.95 per cent of 5.83 acres of corn 
(3.73 acres) or 28%, tons silage fed together with 137% bushels of oats 
and five tons clover and mixed jay made 3693.34 pounds beef and 87 
pounds pork cr a total of 3780.34 pounds of meat The acreage required 
for crops other than corn was computed cn a basis of an average crop of 
fifty bushels of oats per acre and one an.} one-half tons of hay per acre. 

The silage remaining, 24,678.81 pounds (1.6 acres) ted together wit 
2.15 tons (1.43 acres) of hay and 59 bushels (1.18 acres) of oats would 
produce 1622.53 pounds of beef aud 33 pounds of pork at the same rate 
of gain per pound of food consumed ag that which pervailed during the 
progress of the experiment. Had the silage all been fed the amount of 
land used in the production of the corn, oats, and hay consumed would 
have been 14.02 acres, of which 5.253 acres) would have keen devoted to 
corn, 4.98 acres to oais and 4.76 acves to hay, or 8.69 acres of crops other 
than corn. In the case of shock corn, the amount of land used in the pro-- 


duction of corn, oats, and hay consumed was 11.01 acres of which ‘5.33: 
were devoted to corn, 2.75 acres to oats, 2.93 acres to hay or 5.68 acres to 
crops other than corn. Frem these figures we see that in feeding shock 
corn and corn silage from equal areas of land, the additional acreage re- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 263 

ct ae ai ee ee ee oO PS 

quiring to be devotec to crops other than corr is 53 per cent more in the 
feeding of ihe silage than in the feeding of the shock corn. On the basis 
of the total area involved 62 per «ent in case of silage, and 51.6 per cent 
in case of shock corn were devoted to growing crops other than corn. 
It should be borne in mind that this 1efers to the acreage involved and not 
the meat made. From these data we can compute the number of pounds 
of meat (beef and pork) produced per acre. Where silage, oats and hay 
were fed, 385.35 pounds of meat were produced per acre. Where shock 
corn ,oats ,and hay were fed. 337.91 pounds of meat were produced per 
acre. As the amounis of hay and cais fed to the two lots were practi- 
cally the same, it is reasonable to suppose that this difference of 47.45 
pounds of meat produced per acre was due to the different form in which 
the corn plant was fed. As ihe better results were secured wiih the lot 
of steers receiving their cornu in tke form of silage, we may conclude that 
this experiment indicates shat it is posible to get 47.45 pouncs more 
meat from an acre of corn put in the silo than when fed as shock corn to 


calves which are being wintered raiker than fattened. 


This experiment indicates that there are at least nine advauiages of 
a system of silage feeding over that of shock corn in the wintering of 


calves intended for bee! production. 


First, the corn can be hauled from tke field and stored in the silo 
at a time when little damage is done to the soil by getting onto the land 


when it is too wet. 


Second, the manure and litter incident to the feeding of steers where 
silage is used are in much more ccnvenient form to handle, and probably 
they are more readily available as plant focd than where shock corn is 
fed. 


Third, the quality of silage and the cost and convenience of feeding 
it is but little, if any, affected by iad weather which in Iliinois so frequent- 
ly makes it next to impossible to feed shock corn to advantage. 

Fourth, the calves in the spring are in better thrift and flesh. 


Fifth, more rapid gains can be secured. 


264 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Sixth, in case of .an epidemic cf cholera or other contageous swine 
disorder ,the pigs as a factor in economical production of beef may be 
eliminated without any considerabie loss, which would be impossible in 
case of steers feeding on schock cr whole corn. 

Seventh ,more pounds of meat can be produced per acre where silage 
is fed to steers than where shock. corn is used; even though the greater 
amount of pork produced in case. of a system of shock corn feeding is 
taken into account. 

Highth, a much larger proportion of the meat produced is beef. 

Ninth, the corn may be harvested earlier in the season, generally be- 
fore danger of frosts, and ata season, in Illinois at least, when other ~ 
farm work is not pressing. In speaking of the advantages of the silo 
it should not be overlooked that silage may be stored for late summer 
feeding when pastures are oftensnort and the new corn crop is too im- 
mature to feed to good advantage. 

The disadvantages apperato be: 

First, that in feeding equal acreas of corn as silage and as shock 
corn a greater acreage of crops oiler than corn is required to supple- 
ment silage than shock corn. Tvis is an item which can not- consis- 
tently be overlooked, as economical beef production in the corn belt in- 
voives the utilization of as large a proportionate amount of corn as 
possible; nevertheless, when we ci nsider the ultimate effect upon the 
fertility of the soil ,the clover acreage, at least, may very profitably be 
increased. ; 

Second, it is believed that wormer quarters must be provided for 
silage fed steers than for those vrecciving shock corn. 

Third, a system of feeding stecrs on silage involves more capital and 
labor. 

Before attempting to draw final conclusious from the result of this 
experiment as to the value of silage in beef production the reader should 
bear in mind that wintering calves is but one factor in beef production 


and that this experiment will not be complete until we havean opportun- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 265 


ity to study the subsequent development of these two lots and the qual- 
ity of the finisned product. Conciusions are withheld, therefore, until 
the experiment is completed. : 
This experiment is but one of a seriés which is intended to thorough- 


“Ay Sepestizate this subject of silage as a factor in beef production. 


eae : SUMMARY. 

1.The results secured in this exy.eriment were from a yield of ten tons 
7 of corn silage to the acre and 32 Lusheis of shelled corn and 1.68 tons of 
3 corn stover per acre. ; 
eae “Of the 50.60 tons of corn pul into the silo, but 43.09 tons were 
3 available for feeding, there being a less of 7.51 tons. Two tons or 
j about four per cent were spoiled silage taken from the top of the silo 
- and 5.51 tons or 10.88 per cent were shrinkage in gross weight. 

. “ds. The gross weight of silacse availabie for feeding was about three 
_ times as great as that of shock corn. 

4." Tr the feeding of 5.33 acres ci silage to calves 8.69 acres of crops 
_ Other than corn were used. In the teeding of 5.33 acres of shock corn to 
calves 5.68 acres of crops otker than corn were used. This difference 
_ may or may not be found unavoidaple. 

a 5. It requires a third longer time to feed an acre of corn silage than 


an acre of shock corn. 


6. The average number of pounds of meat made per acre from a 
system of silage feeding where oats and hay were used as supplementary 
feeds was 385.35, where shock corn with oats and hay were fed 337.91 
| poutids—a difference of 47.45 pouids per acre in favor of a system of 
; silage feeding. | ' 
"  %. So far as the cost of harvesting and feeding crops for the pro- 
duction of beefi s concerned, in the ret profits of the enterprise, itshould 
be borne in mind that it will probably require nearly twice as great an ex- 
_perditure of labor and capital :n a system of silage feeding as in a sys- 


‘tem of shock corn feeding. 


266 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


8. The silage-fed steers were in much better thrift and flesh at the 
end of the experiment .than were the shock corn fed steers. 

9. In case of the silage-fed sieers 97.69 per cent of the meat produced 
was beef and 2.51 per cent pork. in case of the shock-corn-fed steers 
84.22 per cent of the meat produced was beef and 15.78 per cent was 
pork. This clearly shows that pork production is an important factor in 
a system of feeding shock corn for beef production ,while it may be en- 
entirely eliminated from a system of silage feeding for beef production 
proctically without loss. 

10. It should be noted that the silage-fed lot comsumed less feed 
than the shock corn lot and less feed per’ pound of gain whether beef 
alone is considered or beef and pork combined. The amount of dry mat- 
ter required to produce a pound o1 gain of meat where the corn was fed 
in the form of silage was 6:52; where fed in the form of shock corn 1t 
was 8.57 pounds. ' 

11. With an average daily ra‘ion to each steer in Lot 1 cf 26 pounds 
silage, two pounds oat and 4.55 pounds of mixed hay, an average daily 
gain of 1.68 pounds was secured lor a period of 88 days. With an average 
daily ration to each steer in Lot 2 cf 13.22 pounds shock corn, two pounds 
oats and four pounds mixed hay an average daily gain of 1.42 pounds was 
secured for a period of 88 days. \ 

12. Under conditions compaiabie with those prevailing in this ex- 
periment one steer would beableto make an everage daily gain of 1.68 
pounds for a period of six months on .82 of an acre of silage, oats, and 
hay of which .31 of an acre would be devoted to corn for silage, .23 of an 
acre to oais ard .28 of an acretohay. One steer receiving shock corn, 
oats and hay would beabletomake an average daily gain of 1.42 pounds 
for a period of six months on .92 of'an acre, of which .45 of an acre would 


be devoted to growing the corn, 22 of an acre to oats, and .24 of an} are 


to hay, making a difference 2 of .26 of a. pound of. meat per day per steer | 


and one-tenth of an acre of land for the season, both being in favor of the 
steers receiving their corn in the form of silage for the period desig- 
nated. 


-* 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 267 


Dairy Laws of Illinois 


Laws of 1879, page 111. (Hurd’s Revised Statutes, chapter 38, sections 
9-9e.) 

AN ACT to regulate the saleof milk, and to provide penalities for the 

adulteration thereof. (Approved May 29, 1879.) 


Section 1. That whoever sha!!, for the purpose of sale for human 
food, adulterate milk with water or any foreign substance, or whoever 
shall knowingly sell for kuman food, milk from which cream has been 
taken, without the purchaser being informed or knowing the fact, or 
whoever shall knowingly sell'for human food, milk from which what is 
commonly calied “strippings”’- has been withheld, without the purchaser - 
thereof being informed or knowing the fact, or whoever shall kinowingly 
sell for human food milk drawn irom a diseased cow, knowing her to 
be so diseased as torenderhermilk unwholesome, or whover_ shall 
knowingly sell for human food, :nilk so tainted or corrupted as to be un- 
wholesome, or whoever shall knowingly supply, or bring to be manufac-. 
tured into any substance for human food, to any cheese or butter factory 
or creamery, without all interested therein knowing or being informed 
of the fact, milk which is adulterated with water or any foreign sub- 
stance, or milk from which cream has been taken, or milk from which 
what is commonly called “strippings” has been withheld, or milk drawn 
from a diseased cow, knowing her to be so diseased as to injure her milk, 
or milk so tainted or corrupted as to be unwholesome, or whoever shall 
knowingty; with intent-todefraud,-iake-from-milk after it has been de- 
livered'to a cheese factory, or butier factory or creamry, to be manu- 
factured ‘iftto any. substance for. kiuman food,-for or.on account of the per- 
son supplying the milk or cream, ox shall, with like intent, knowingly 


add any foreign substance to the milk or cream, whereby it, or the pro- 


268 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


ducts thereof, shall become unwhelcsome for human food, shall be guilty 
of a misdemeanor, and for eachand every such -‘misdemenaor shall be 
fined not less than twenty-five nor more than one hundred dollars or con- 
fined in the county jail not exceeding six months or both, in the discre- 
tion of the court. 

Sec. 2. Any person who shal! adulterate miik, with the view of - 
offering the same for sale or exchange, or.shall keep cows for the produc- 
tion of milk for market, or for sale or exchange, in an unhealthy condi- 
tion, or knowingly feed the same on food that produces impure, diseased, 
or.unwholesome milk, shall be deemed guilty of a misdemeanor, and, on 
conviction, shall be punished by a fine of not less than fifty dollars nor 
more than two hundred dollars, tor each and every offense. 

Sec. 8. Any person or persons who shall in any of the cities of-this 
State, engage in or carry on a retail business in the sale, exchange of, or 
any retail traffic.in nuik, shall have each and every case in which the 
milk is carried or exposed fo.'saie or exchange, and the carriage or vehi- ; 
Cle from which the same is vended, conspicuously marked with his,-her, 
or their name or names, also indicating, by said mark the locality from 
which said milk is obtained or produced, and.for every nesiect for such 
markings, the person or persons so neglecting shall be subject to the 
penaities cxpressed in section 2 of thisact; bptior every v-olation of this 
act, by so marking sai dcan, carriage, or vehicle, as to convey the idea 
that said milk is produced or procured from a different locality than. it © 
really is, the preson or persons eo offending shall be subject toa fine” 


of one hundred dollars. 


Sec.4. Any person wiio shall, in any of the cities in this State, offer 
for sale any milk from which theci¢am or any part thereof shall have — 
been taken, shall offer forsale and sell the same as skimmed milk, and not | 
otherwise, and shali have each cat: or vessel in which such milk is car- 
ried, or exposed for sale, plainly aud conspicuously marked with the 
words “Skimmed Milk.” Any person violating this section shall be sub- 


ject to a fine not exceeding fifty ao’lars for each and every violation. ° 


pe 


- 


=~ , ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 260, 


See. 5. Upon the rendition of judgment imposing a fine as provided 


, : z 
in the foregoing sections; it shail be the duty of the justice of the peace 


€: or other court rendering said judgment, aiso to render a judgment for 


the costs, and forthwith toissuea <apias or warrant of commitment 
against the body of the defendant commanding that, unless the said fine 
and costs be forthwith paid, the d-feidant shall be committed to the jail 
of the county, and the constable or other officer to whose hand said 
capias or warrant shall come shali, in default of such payment, arrest the 
defendant and commit him to the jail of the county, there to remain, as 
provided by section 308 of “An act to revise the law in relation to crim- 
inal jurisprudence,” in force July 1, 1874, unless such fine and costs shall 
--  gooner be paid. 
; Sec. 6. The addition of waiter or any foreign subsiance to milk or 
cream intended for sale or exchange. is hereby declared an adultera- 
. tion. Any milk that is obtained from cows fed on disiliery waste. 
usually calied “swilis,’’ or upon any subsiance in a state of putrification, 
is hereby declared to be impure and unwholesome. Nothing in this act 
shail be construed to prevent the :.ddition of sugar in the manuiacture 
of condensed or preserved milk. 

Sec.'7. Section nine of division one of an act entitled “An act to 
revise the law in rejation to criminal jurisprudence (approved March 27, 
1874); and all other acts and paris of acts. inconsistent herewith are 
hereby repeaied. 

-Lawsof 1883, page 54 (Reviseu Statutes, chapvter 5, sections 29-32.) 
AN ACT to require operators.of butter and cheese factories on the co- 
operative plan to give bonds, and to prescribe penalties for the viola- 
tion thereof. (Approved June 18. 1883.) 


4 


Section1. That it shall beunlawful for any person or persons. com- 
pany or corporation, within this Stuie to operate, carry on, or conductthe 
business of manufacturing butter or cheese on the co-operative or divi- 

- dend plan until such person or jgérsons, company or corporation, shali 


have filed with the circuit clerk or iecorder of deeds of the county in 


270 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


which it is proposed to carry on such business a good and _ sufficient 
bond, to be approved by such circuit clerk or recorder of deeds, in the 
penal sum if six thousand dollars, with one or more good sureties, con- 
ditioned that such person or persons. company or common aeas proposing 
to carry on such business will, on or beforethe first day of each month, 
make, acknowledge, subscribe, and swear to a report in writing, showing 
the amount of product manufactured, the amount sold, the prices re- 
ceived thereof, and the dividends earned and declared for the third month 
preceding the month in which sucii report is made, and will file a copy of 
such report with the clerk of the town or precinct in which such factory 
is located, and will also kep publicly posted, in a conspicuous place in 
such factory, a copy of such report for the inspection of the patrons 
thereof, and that such dividends snall be promptly paid to the persons 
entitled thereto. . 

Sec. 2. Such bond shall run to the people of the State of Illinois, and 
shall be for the benefit and protection of all patrons of such factory, 
and suit may be had thereon by any person or persons injured by a breach 
of the conditions thereof by an action of debt for the use of the person or 
persons interested for all damages sustained by them. 

Sec. 3. Such bond shail be recorded by the circuit clerk or recorded 
with whom thesame is filed,andail such reports so filed with any town 
or precinct clerk shall be preserved by him and held subject to the in- 


spection of any person or persons interested. 

Sec. 4. Any person who shall willfully violate any provision of this 
act shall be liable to a fine of not less than two hundred doilars, or more 
tha five hundred dollars, orimprisonment in the county jail for not less 
than thirty days nor more than six months, or both, in the discretion of 
the court. 


Laws of 1879, page 11 (Revised Statutes, chapter 38, sections 39a-39c.) 
AN ACT to prevent frauds in the rnanufacture and sale of butter and 
cheese. (Approved May 31, 1879.) 


Section 1. That whoever manufactures, sells, or offers for sale, or 
causes the same to be done, any\suhstance purporting to be butter or 


ILLINOIS STATE LDAIRYMEN’S ASSOCIATION. 271 


cheese, or having the semblance of witter or cheese, which substance is 
not made wholly from pure cream or pure 1ilk, unless the’same be man- 
ufactured under its true and appropriate mame, and unless each pack- 
age, roll, or parcel of such substance, and: each vessel containing one or 
more packages of such substance, have distinctly and durably painted, 
stamped, or marked thereon the true and appropriate name of such sub- 
stance, in ordinary’ boldfaced capital letters not less than five lines pica, 
shai! be punished as provided in section 3 of this act. 

Sec. 2. Whoever shall sell any such substance as is mentioned in 
section 1 of this act to consumers, or caus® the same to be done, without 
deiivering with each package, roll, or parcel so sold, a label on which is 
plainly and iegibly printed, in Roman letters, the true and appropriate 
name of such substance, shall be punished as is provided in section 3 of 
this act. 

Sec. 3. Whoever knowingly violates section 1 or section 2 of this act 
shail be fined in any sum not less than ten nor more than three hundred 
dollars, or imprisoned in the county jail noi less than ten nor more than 
nincty days, or both in the discretion of the court; Provided, That 
nothing contained in this act shall be co istrued to prevent the use of 
skimmed milk, salt, rennet, or harmless ccloring matter, in the manufac- 


ture of butter and cheese. ~ 
Laws of 1881, page 74, (Revised Statutes, chapeer 28, secticns 9f-9g. 


AN ACT to prevent the adulteration of butter and cheese, or the sale or 
disposal of the same, or the manufacture or sale of any articleasa 
substitute for butter or cheese, or any article to be used as butterand 
cheese. (Approved June 1, 1881.) 


Section 1. That whoever manuftures, out of any oleaginous’ sub- 
stances, or any compound of thesame other than that produced from un- 
adulterated milk, or cream from the same, any article designed to take 
the place of butter or.cheese produced from pure, unadulterated milk, 
or cleam of the same, and shall sell, or offer for sale, the same as butter 
or ckeese, or give toany personthe same as an article of food, as butter 
or cheese, snall, on conviction thereof, be fined not less than twenty-five 
dollars nor more than two hundred dollars. 


273 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Sec. 2. All acts or parts of acts inconsistent with this act are here- 


by repealed. 
Laws of 1881 page 75 (Revised Statutes, chapter 35, sections Gh-90.) 
AN ACT to prevent and punish the adulteration of articles of food,drink 


and medicine, and the salethercof when adulterated. (Approved June 
1, 1881.) 


Section 1. That no person shall mix, color, stain, or powder, or 


order or permit ony other person his or her employ to mix, color, stain, 


or powder any article of food with any ingredient or material, so as to 


render the articie injurious to hea ith, or depreciate the value thereof; 
with intent that the same may besold: and no person shall sell or offer 
for sale any such article so mixed, coicred, stained or powdered. 

% % #% * # % 

Sec. 8. No person shall mix, color, stain, or powder! any article of 
food, drink, or medicine, or any article which enters into the composition 
of icod, drink or medicine, with any other ingredient or material, 
whether injurious to health or not, for the purpose of gain or profit, or 
sell, or offer the same for sale, or permit any other person to sell or offer 
for sale any article so mixed, colored, stained, or powdered, unless the 
same be so manufactured, used, or sold, or offered for sale under its true 
and appropriate name, and notice that the same is mixed or impure is 
marked, printed, or stamped upon each package, roll, parcel or vessel, 
containing the same, so as to be and remain at ail times readily visibie, 


or unless the person purchasing the same is fully informed by the seller 


of tte true name and ingredients (if other than such as are known by the 


common name thereof) of such article of food, drink or medicine, at the 
time of making sale thereof, or offering to sell the same. | 

Sec. 4. No person shall mix oleomargarine, suine, butterine, beef 
fat, lard, or any other foreign substance, with any butter or cheese in- 
tended for human food, without distinctly marking, stamping, or label- 
ing the article, or the package containing the same, with the true and 


appropriate name of such article,and the nercentage in which such oleo- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 292 
margarine or suine enters into its composition; nor shall any person sell 
or offer for sale, or order or permit to be sold or offered for sale, any such 
article of food into the composition of which oleomargarine or suine has 
entered, without at the same time informing the buyer of the fact, and 
the proportions in which such oleomargarine, suine, or butterine, beef 
fat, lard, or any other foreign substance has entered into its composition. 
Provided, That nothing in this act shall be so construed as to prevent the 
use of harmless coloring matter in butter and cheese, or other articles of 
food. 

Sec. 5. Any person convicted of violating any provisions of any of 
the foregoing sections of this act shall, for the first offense, be fined not 
less than twenty-five dollars nor more than two hundred; for the second 
offense he shall be fined not less than one hundered nor more than two 
hundred dollars, or confined in the county jail not less than one month 
nor more than six months, or both, al the discretion of the court; and 
for the third and all subsequent oifenses he shall be fined not less than 
five hunderd dollars nor more than two thousand dollars, and imprison- 
ed in the penitentiary not less than one year nor more than five years. 

(Section 6, which makes ignorance of the provisions of the law a de- 
fense against prosecution, is repealcd in the food commission bill.) 

Ses. 7. The State’s attorneys of this state are charged with the en- 
forcement of this act, and it is hereby made their duty to appear for the 

people, and to attend to the prosecution of all complaints under this act, 
in their respectivve counties, in all courts. 

Sec. 8. All acts and partsofacts inconsistent with the provisions of 
this act are hereby repealed. 

Laws of 1897, page 3 (Revised statutes, chapter 38, sections 39d-39n.) 
AN ACT to regulate the manufacture and sale of substitutes for butter. 

Approved June 14, 1897.) 5 


Section 1. That for the purpose of this act every article, substitute, 
or compound other than that which is produced from pure milk or cream 


therefrom, made in the semblance cf butter and designed to be used as a 


274 ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 

See eg ee 

substitute for butter made from pure milk or its cream, is hereby de- 
clared to be imitation butter. Provided, That the use of sait and harm- 
Iss coloring matter for coloring the product of pure milk or cream shall 
not be construed to render such procuct an imitation. 

Sec. 2. No person shall coat, ;owder, or color with annatto or any 
coloring matter whatever any subsiance designed as a substitute for 
butter, whereby such substitute or product so colored or compounded 
shall be made to resemble butter, ine product of the dairy. No person 
shall combine any animalfatorvegetable oil or other substance with 
butter or combined therewith or with animal fat or vegetable oil or com- 
bination of the two, or with either one, any other substance or _ sub- 
stances, for the purpose or with the effect of imparting thereto a yellow 
color or any shade of yellow so that such substance shall resmble yel- 
low or any shade of genuine yeilow butter, nor introduce any such color- 
ing matter or such substance or substances into any of the articles of 
which the same is composed: Provided, Nothing in this act shall be 
construed to prohibit the use of salt, rennet, and harmless coloring mat- 
ter for coloring the products of pure milk or cream from the same. 

No person shall, by himself, his agents, or employes, produce or man- 
ufacture any substance in imitattion or semblance of natural butter, nor 
sell, nor keep for sale, nor offer for sale any imitation butter, made or 
manufactured, compounded or prcduced in violation of this section, 
whether such imitation butter shall ke made or produced in this State or 
elsewhere. This section shalluot be construed to prohibit the manufac- 
ture and sale, under the regulations hereinafter provided, of substances 
designed to be used as a substitut2 for butter and not manufactured or 
colored as herein prohibited 

Sec. 3. Every person who lawfully manufacture any substance de- 
signed to be used as a substitute for butter shall mark by branding, 
stamping, or stenciling upon thetop and side of each tub, firkin; DOX; OF 
other package in which said article shall be kept and in which it shall 


be removed from the place where it is produced, in a clean and durable 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 275 
manner, in the English language,the word “Oleomargarine,” or the word 
“Butterine,”’ or the words “Substitute for Butter,’ or the words ‘“Imita- 
tion Butter,” in printed letters in plain, Roman type, each of which shall 
not be less than three-quarters of au inch in lergth. 

Sec. 4. It shall be unlawfui to sell or offer for sale any imitation 
butter without. informing the purchaser thereof, or the persons or per- 
sons to whom the same is offered for sale, that substance sold or offered 


for sale is imitation butter. ; 


Sec. 5. No person, by himselh’ for another, shall ship, consign, or 
forward by any common carier, whether public or private, any substance 
designed to be used as a substitute for butter, unless it shall be marked or 
branded on each tub, box, firkin, jar, or other package containing the 
same, as provided in this act, anc unless it be consigned by the carrier 
and receipted for by its true name: Provided, That this act shall not 


apply to any goods in transit between foreign States across the State of 
Tilinois. 


Sec. 6. No person shall have in his possession, or under his control, 
any substance designed to be usec as a substitute for butter, unless the 
tub, firkin, jar, box, or other package containing the same be clearly and 
durably marked, as provided in this act: Provided, That this section 
shall not be aeemed to apply to persons who have the same in their pos- 
session for the actual consump‘ticn for themselves or their families. 
Every person who shall have in his possession or control any imitation 
butter for the purpose of selling the same, which is not marked as re- 
quired by the provisions of this act, shall be presumed to have known 
during the time of such possession or control the true character and name 


as fixed by this act of such prodiict. 


Sec. 7. Whoever shall lave possession or control of any imitation 
butter or any substance designed to be used as a substitute for butter, 
contrary to fier prodeiane of this act, for the purpose of selling the 
same, or offering the same for sale. shall be held to have possession of 


such property with intent to use i! in violation ofithis act, 


276 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 

Sec. 8. No action shall be maintained on account of any sale 9: 
contract made in violation of or with the intent to vioiate this act by or 
through any person who was knowingly a party to such wrongful sale 
or contract. 

Sec. 9. Whoever shall deface, erace, or remove any mark provided 
by this act, with intent to mislead, deceive, or to violate any of the pro- 
visions of this act, shall be guilty of a misdemeanor. 

Sec. 10. Whoever shall violate any of the provisions of this act shall 
be punished by a fine of not less than fifty nor more than two hundred 
dollars, or~by imprisonment in the county jail not to exceed sixty days, 
for each offense, or by both fine and imprisonment, in the discretion of 
the court, or the fine alone may be sued for and recovered before any 
justice of the peace in the county where the offense shall be committed, 
at the instance of any person, inthe name of the people of the State of 
Illinois as plaintiff. 7 

Sec.11. Itis hereby madethe: duty of the State’s attorney of each 
county in this State to prosecute all violations of this act upon complaint 
of any person, and there shall be taxed as his fees in the case the sum of 


ten. dollars, which shall be taxed as costs in the case. 


AN ACT to protect the public from imposition in relation to canned or 
preserved food. (Approved June 27, 1885.) 


Section 1. That it shall hereafter be unlawful in this State for any 
packer or dealer in preserved or canned fruits and vegetables or other 
articles of food to offer such canned articles for sale after January 1, 1886, 
with the exception of goods brought fro foreign countries, or packed 
prior to the passage of this act, uniess such articles bear a mark to indi- 
cate the grade or quality, together with the name and address of suck 
firm, person, or corporation that pack the same or dealer who sells the 
same. The firm, person, or corp oration labeling such goods shall be 
considered the packer or packers. : 

Sec. 3. Any person, firm, or corporation, who shall falsely stamp or 


label such cans or jars containing preserved fruit or food of any kind, or 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 297 


knowingly permit such false stamving or labeling, and any person, firm, 
or corporation who shall violate any of the provisions of this act shall 
be deemed guilty of a misdemeanor, and punished with a fine or not less 
than fifty dollars; in the case of vendors, and in the case of manufactur- 
erd# and those falsely or fradulently stamping or labeling such cans or 
Jars, a fine of not less than five hundred dollars nor more than one thous- 
and dollars, and it shall be the duty} of any board of health in this State 
cognizant of any violation of this act to prosecute any person, firm, or 
corporation which it has reason to believe has violated any of the pro- 
visions of this act, and after deducting the costs of the trial and convic- 
tion, to retain for the use of such board the balance of the fine or fines 


recovered. 


PURE FOOD COMMISSIONER’S BILL. 


For an act to provide for the appointment of a State Food Commissioner 
and to define his powers and duties and fix his compensation, and to 
prohibit and prevent adulteration, fraud ,and deception in the man- 
ufacture and sale of articles ut food, and to repeal certain acts or 
parts of acts therein named. 


Section 1. Be it enacted by the People of the State of Illinois repre- 
sentedinthe General Assembly: ‘That the office of State food commis- 
sioner for the State of Illinois is hereby created. Within thirty days 
after this act shall take effect such commissioner shall be appointed by 
the Governor, by and with the advice and consent of the Senate, and his 
term of office shall be for two (2) vears from the date of his appointment 
and until his successor is appointed and qualified. Thereafter the term 
of office of the commissioner shall be for four years and until his suc- 
cessor is qualified. The salary of the commissioner shall be twenty-five 
hundred dollars ($2,500) per ant:um and his necessary and actual ex- 
wenses incurred in the discharge of his official duties. 

2. Such commissioner may, with the advice and consent of the Gov- 
ernor, appoint two assistant coinmissioners, each of acknowledged 


278 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


standing, ability, and integrity, oie of whom shall be an expert in the 
matter of dairy products, and the other of whom shall be a practical and 
analytical chemist, who shall be known as State analyist. The salaries 
of such assistants shall not exceed eighten hundred dollars ($1,800) 
each per annum and their necessary and actual expenses incurred in the 
discharge of their official duties. In case of the absence or inability of 
the State analyst to perform all the duties of his office, the commissioner 
may appoint some competent persca to assist in the same temporarily. 

3. The food commissioner shall have authority to appoint neces- 
sary inspectors not exceeding six in rumber to assist in the work of the 
food commissioner at such times ard for such periods of time as may be 
required in the enforcement of the dairy food laws of the State. Such 
inspectors shall have the samerighkt of access to places to be inspected 
as the commissioner. The compensation of such inspectors shail be 
three dollars ($3.00) per day for each day of actual service, and their 
necessary and actual expenses when so employed. 

4. It shall ve the cuty of the commissioner to enforce all laws that 
now exist or that may hereafter be enacted in this State regarding the 
production, manufacture, or sale c{ dairy products, or theadulteration of 
any article of food, and personally or by his assistants to inspect any 
article of food made or offered for sale within this State, which he may. 
through himself or his assistants, suspect or have reason to believe tu: 
be impure, unhealthy, adulterated cr counterfeit, and #0 prosecute, or 
cause to be prosecuted, and person or persons, firm or firms, corporation 
or corporations, engaged in che r:anufacture or sale of any adulteratec 
or counterfeit article or articles of tcod contrary to the laws of this State. 

5. It shall be th duty of the food commissioner to carefully inquire 
into the quality of the ddiry an d food products, and the several ar- 
ticles which are foods or the necessary constituents of food, which are 
manufactured for! sale or sola or exposed or offered for sale in this State. 
and he may in a lawful manner procure samples of the same, and airect 
the State analyst to mak: due and careful examination of ife same, 
and report to the conimissioner the result of the analysis of :ii or ary 
such food or dairy products as are adulterated, impure or unwholesome, 
in contravention of the laws of this State, and it shall be the duty of the 
commissioner to make complaint against the manufacturer or vender 
thereof in the proper county, and furnish the prosecuting attorney with 
the evidence thereon and thereof to obtain a conviction for the offense 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 279 


charged. The food commissioner, or his assistants, or any person by 
him duly appointed for that purpose, shail have power in the performance 
of their duties to enter any dairy. creamery, cheese factory, store, sales- 
room, warehouse (excepted bonded warehouses for the storage of distilled: 
spirits), where goods are stored or exposed for sale ,or place where they 
have reason to believe food is stored or offered for sale, and to open any 
cask, tuo, jar. bottle or package containing or supposed to cantain any 
article of food, and <xainine or cause to be examined the contents thereor, 
and take therefrom samples for a:alysis. The person making such in- 
spection shall take such samples cf such articles of product, in the 
presence of at least one witness, and he shall, in the presence of such 
witness, mark or seal such sample and shall tender, at the time cf tak- 
ing, to the manufacturer or vender cf such produce, or to the person hav- 
ing the custody of the same, the value thereof, but if the person from 
whom such sample is taken shall request him to do so, he-shall, at the 
same time and in the presence of the person from whom such property 
is taken, securly seal up two samples of the article seized or taken, the 
one of which shall be for examination or avelysis under the direction of 
the commissioner, and the other of which shall be delivered to the per- 
son from whm the article was taken. Any person whoshail obstruct the 
commssioner or any of his assistants by refusing to allow him entrance 
to any place which he desires to enter in the discharge of his official. 
duty, or refuse to deliver to him asample of any article of fo.d made sold 
or exposed for sale by such person, when the same is requested, and whem 
the value thereof is tendered, shall b quilty of a misdemeanor, punish— 
able by a fine of not exceeding fifty dellars ($50.00) for! the first offense, 
and not exceeding five hundred dcllars ($500) or less than fifty dollars 
($50.00) for each subsequent offense. 

6. It shall be the duty of the state’s attorney in any county of the 
State, when called upon by the commissioner or any of his assistants, to 
render any legal assistance in his power to excute the laws and to prose-— 
cute cases arising urder the provisions of this act. 


7. The State board of health may submit to the commissioner, cr 
to any of his assistants,samples of food or drink for examination or 
analysis, and shall receive special 1eports, showing the result of such 
examination or analysis. 


8. It shall be unlawful for the State analyst. while he holds his of- 
fice, to furnish to any individual .firm or corporation any certificate as 


280 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


to the purity or excellence of any article manufactured or sold by them 
to be used as food or in the preparation of food. 

9. 'The salary of the commissioner shall be paid from the fund appro- 
priated for the payment of the salaries of State officers, and his assistants 
shall be paid out of the State treasury from the same fund and in ‘tthe 
same manner as the salaries of o ther employes of the State are paid, 
and their official expenses shall he paid at the ‘end of #ach calendar 
month upon bills duly itemized and approved by the Governor, and the 
amount necessary to pay such saltries and expenses is hereby appropri- 
ated. 

10. The commissioner may, w:der the direction of the Governor, fit 
up a laboratory, with sufficient apparatus for making analysis contem- 
plated in this act, and forsuch purpose the sum of fifteen hundred dollars 
($1,500), or so much thereof as may be necessary, is hereby appropri- 
ated; and for the purpose of providing materials, and for necessary ex- 
penses connected with the making of such analysis, there is also hereby 
appropriated so much as may be wmecessary, not exceeding six hundred 
dollars ($600) annually. The appropriation provided for in this section 
shall be drawn from the State treasury upon certified bills approved by 
the Governor. 


11. The commissioner shali make an annual report to the Governor 
on or before the first day of January in each year, which shall be printed 
and published. Such report shall cover the doings of his office for the 
preceding year and shall show, ainong other things, the number of fac- 
tories, creameiies, anid other places inspected, and by whom; the num- 
ber! of specimens of food articles analyzed, and the State analyst’s re- 
port upon each one when the analysis indicates the same to be contrary 
to law; the numb=2r of cov:plaints entered against persons for violation 
of the laws relative to the adulteration of food; the number of convic- 
tions had and the amount of fines imposed therefor, together with such 
recommendations relative to the statutes in force as his experience may 
justify. The commissioner may aiso prepare, print and distribute to the 
newspapers of the State, and tosuch persons as may be interestec or may 
apply therefor, a monthly bulletin containing results of inspections, the 
results of analysis made by the State analyst of articles offered for sale 
eontrary to law, with popular explanation of the same, and such other 
information as may cometo himis: his official capacity relating to the 
adulteration of food and drink pr cducts and of dairy products, so far 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 281 


as he may deem the same of benefit and advantage to the public; alsoa 
brief summary of all the work done during the month by the commis- 
sioner and his assistants in the enforcement of the laws of the State, but 
not more than ten thousand copies of each of such monthly bulletins 
shall be printed: Provided the necessary printing shail be done by the 
Siate printer, and all expense for stationery and printing shall be au- 
dited and paid from the samefund and in the same manner as other State 
printing and stationery. 

All fines, penalties and costs recovered for violations of this act and 
other acts now enacted or hereaf ter to be enacted prohibiting or regu- 
lating the adulteration of foods svali be paid into the State treasury to 
the credit of the general fund of the State. 

12. No person'shall, within this State, manufacture for sale, have in 
his possession with intent tosell, cffer for sale, or ‘sell any article of 
food which is adulterated within the meaning of this act. 

13. The term “food,” as usei herein, shall include all articles, 
whether simple, mixed or compound, used for food, candy, drink or con- 
diment by man’ or domestic animals. | 

14. An article shall be deemed to be adulterated within the meaning 
of this act: 

First—If any substance or subsiances has or have oeen mixed vith 
it so as to depreciate, lower or injuriously affect its quality, strength or 
purity. 

Second—if any inferior or cheaper substance or substances has or 
have been substituted wholly or in part for the article. 

Third—If any valuable necessary constituent or ingredient has been 
wholly or in part abstracted from ii. 

Fourth—If it be an imitation of and sold under the rame of another 
article. 

Fifth—If ic is mixed, colored, coaied, polished or powdered, whereby 
damage or inferiority is concealed. or if by any means it is made to ap- 
pear better or of greater value than it really is. 

Sixth—If it contains any added substance or ingredients which is 
poisunous or injurious to health. ; 

Seventh—TIf it consists wholly cr in part of a decomposed, putrid, in- 
fected. tainted or rotten animal or vegetable substance or article, whether 
manufactured or not, or, if it is the product of a diseased animal, or if 
of an animal that has died otherwise than by slaughter: Provided, that 


282 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


an article of food that does not colitain any ingredient injurious lo 
health, and in the case of mixtures or compounds, which may be now, 
or from time to time hereafter, known as articles of food under their own 
distinctive names, or which shail be labled so as to plainly indicate 
that they are mixtures, combinations. compounds or blends, and not in- 
cluded in difinition fourth of this section, shall not be deemed io have 
been adulterated. Provided, further, that all manufactured arifcies of 
food offered for sale shall be distincily labelled, marked or branded with 
the name of the manufacturerard place of manufacture, or the name and 
address of the packer or dealer who sells the same. 

15. Ne person shall manufacture for sale, offer or expose for sale. 
sell or deliver, or have in his poss cession with intent ‘to sell or deliver, 
any vinegar not in compliance with the provisions of this act. No vine- 
gar shall be sold as apple, orchard or cidar vinegar which is not the pro- 
duct of pure apple juice, known as apple cider and apple, orchard or cides 
vinegar upon test shall contain uot less than one and three-fourths per 
cent, by weight, of cider vinegar solids upon full evaporation at the tem- 
perature of boiling water. 

16. All Vinegar made by fermentation and oxidation without the 
intervention of distillation shal] bs branded with the name of the fruit or 
substance from which the same is made. All vinegar made wholly or in 
part from distilled liquor shall be branded ‘“‘distiiled vinegar.” All fer- 
mented vinega, not distilled shail] ccntain not iess than one and one-fourth 
per cent, by weight, upon full evaporation (at the temperature of boil- 
ing’ water), of sclids contained in the fruit from which said vinegar 
is fermented, and said vinegar shall contain not less than two and a kalf 
tenths of one per cent ash or mineral matter, the same being the product 
of the material from which said vinegar is manufactured. All vinegar 
shall be made wholly from the fruit or grain from which it purports to 
be or is represented to be made, shall contain no foreign substance, and 
shall contain rot less than tour per cent, by weight, of absolute acetic 
acid. 


17. No person shall manufacture for sale, offer for sale or havain 
his possession with intent tosell, any vinegar found upon test to contain 
any preparation of lead, copper, su:phuric acid or other mineral acid, or 
other ingredients injurious to health. All packages containing vinegar 
shall be marked, stenciled or branded on the head of the cask, barrel or 
keg containing such vinegar, with the name and residence of the manufac- 


» 
ES = ee 


~ 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 282 


turer or dealer. together with tre trand required in section 16 of this act. 


18. No person shall offer for saie, seli or deliver for food or drink 
purposes, ice, natural or manufaciured, containing any decomposed, pu- 
trid, infected, tainted or rotten anirn.al or vegetable substance or any in- 
gredient which is poisonous or injurious to health. If intended for food 
or drinking purposes shall not be composed of water of lower standard 
of purity than that required for domestic purposes by the state board of 
health. 


19. Any person or persons manufacturing for sale or selling or offer- 
ing to sell any candies or confectioneries adulterated vy the admixture of 
terra alba, barytes, talc or other earthy or material substances, or any 
poisonous colors, flavors or extracts or other deleterious ingredients det- 
rimental to health, shall, upon proper conviction thereof, be punished by 
a fine of not less than ten normore than one hundred dollars or im- 
prisonment in the county jail not iess than ten nor more than thiriy 

days, or both such fine and imprisonment, in the discretion of the court. 


20. No packer or dealer in pricsevred or canned fruits and vegeta- 
bles or other articles of food,shali sell or offer for sale such canned or 
preserved fruits and vegetables or other articles of food, unless they 
shall be entirely’ free from substances or ingredients deleterious to healtk, 
and unless such articles bear a irark stamp, brand or label bearing the 
name and address of the firm, perscn or corporation that packs same, or 
dealer that sells same. All soaked or bleached goods or goods put up 
from products dried beforecanning. shall be plainly marked, branded. 
stamped or labeled as such, with tre words “soaked” or “bleached goods’ 
in letters not less than two-line pica in size, showing the name of the ar- 
ticle and name and address of the packer or dealer who sells same. 


21. No person shall manufacture for sale, have in his possession 
with intent to sell, offer or expose for sale, or sell as fruit, jelly. jam,or 
fruit butter, any jelly, jam or imitation fruit butter or other similiar com- 
pound made or composed, in whole cr in part, of glucose, dextrine, starch 
or other substance, and colored iu imitation of fruit jelly, jam or fruit 
butter; nor shall any such jelly jam or fruit butter or compound be 
manufactured or sold, or offered ior sale, under any name or designation 
whatever, uniesst hesame shall be «omposed entirely of ingredients’ not 
injurious to health; and every car. pail or package of such jelly, jam 
or butter sold in this State shall be distinctly and durably labeled “imi- 


284 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


tation fruit, jelly, jam, or butter,’ with the name and address of manufac- 
turer or dealer who sells same. 

22. Extracts made of moretLar one principle must be labeled with 
the name of each principle or else simply with the name of the inferior or 
adulterant. 

In all cases when an extract is iabeled with two or more names, the 
type used is to be similar in size and the name of any one of the articles 
used is not to be given greater pron.inence thananother. The word com- 
pound cannot be used. Extracts which cannot be made from the fruit, 
berry or bean, and must necessarily be made artificially, as raspberry, 
strawberry, etc., shall be labeied ‘“‘artificial.”” Chocolates and cocoas 
must not contain substances other than cocoa mass, sugar and fiavoring 
and will not be required to be labeled “compound” or ‘‘mixture.” Pre- 
pared cocoanut, if so labeled,shai! contain nothing but cocoanut, sugar 
and glycerine, and shall not be classed as compound or mixture. 

23. Whoever shall falsebrana, mark, stencil or label any article or 
product required by this act to be branded, marked, stenciled or labelee 
or shallremove, alter, deface, mutilate. obliterate, imitate or counterfei. 
any band, mark, stencil or label so required, shall be deemed guilty of 
a misdemeanor, and upon conviction thereof shall be punished by a fine 
of not less than twenty-five nor more than two hundred dollars, and 
costs of prosecution, or by imprisonment in the county jail for not less 
than thirty days nor more than ninety days, or by both such fine and im- 
prisonment in the discretion of the court, for each anid every offense. 

24. The taking of orders, or the making of agreements or cortracts 
by any person, firm orcorporation, or by any agent or representative 
thereof, for the future delivery of any of the articles, products, goods, 
wares or merchandise embraced within the provisions of this act, shall 
be deemed a sale within the meaning of this act. 

25. Every person manufacturing, offering or exposing for sale or de- 
livery to a purchaser any article intended for food, shail furnish to any 
person, or analyst or other officer or agent appointed hereunder who 
shall apply to him for the purpose and shall tender him the value of the 
same, a sample sufficient for the analysis of any such’ article which is 
in his possession. Whoever hinders, obstructs or in any way interferes 
with any inspector, analyst or other officer appointed hereunéer, in the 
performance of his duty, and whoever wilfully neglects or refuses to do 
any of the provisions of this,act, shall be guilty of a misdemeanor, and 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 285, 
upon conviction shall, where no specific penalty is prescribed by this act, 
be punished by a fine not exceeding two hundred nor less than twenty-five 
dollars, or by imprisonment inthe county jail for a period not exceeding 
ninety days, or by both such fine and imprisonment, in the discretion of 
the court. | 

26. All acts and parts of acts inconsistent with this act, and Sectior 
6 of an act entitled “An act to prevent the adulteration of butter and 
cheese, or the sale and disposal of the same, or the manufacture or sale 
of any article as a substitute for butter or cheese, or any article to be 
used as butter and cheese,” approved Juns 1, 1881, be and they are hereby 
repealed. 

27. For the purpose of enabling dealers in products affected by this 
act to dispose of same without loss, it is hereby expressly provided that 
the penalties of this act, and prosecution under the same, are suspended 
until the first day of July, 1900. 


New National Oleomargarine Law. 


The law as amended by the Congress presented with an introduction 
by.Charles Y. Knight, Secretary of the National Dairy Union. This law 
became effective July 1, 1902. 

Illinois dairymen wereinthe fight from the first for a tax of 10 cents 
per pound on oleomargarine when colored in imitation of butter. so the 
victory in Congress last April, when the law was passed by both branches 
of the National legislative body, was a victory for Illinois dairymen as 
it was a victory for dairymen of the whole country. This fight had in 
Illinois the indorsement of the Farmers’ Institute, that body in its 
State convention having passed a resolution asking Congress to give the 
dairymen of the country the legislation asked for the protection of their 
business against the fraudulent sellling of oleomargarine as butter. 
The dairymen of the State acknowledge and appreciate this help from 
the Farmers’ Institute. They also acknowledge the help given by men 
in this State who are conspicuous representatives of the beef industry, 
but who supported in public speeches the dairymen in this struggle. 

The new national oleomargarine law, or rather the old iaw as amend- 
ed by Congress, went into effect July 1, 1902. The amended law is given 


286 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


here 1n full together with anintroductory explanation by Charles Y. 
Knight, secretary of the National Dairy Union. Mr. Knight ‘was the 
leader in the fight for this legislation. He arranged the campaign and 
headed the dairy forces and to him a large share of the credit is due. 
He succeeded where others had failed, and did it with constant, con- 
scientious and thorough work. 

The amended law, together with Mr. Knight’s letter transmitting 
to dairymen of the country a complete copy of the law are in full as fol- 
lows: 


THE NEW OLEOMARGARINE LAW. 


J Chicago, June 6, 102. 
To the Dairy Interests of the United States: 
1 take pleasure in transmitting to you herewith a complete copy of 
the new Oleomargarine law, which was finally passed by Congress April 
28, and approved by President Roosevelt May 9. 


THE VITAL FEATURE OF THE LAW. 


The important feature of the law is contained in the following para- 
graphs: 

“See, 8. That upon oleomargarine which shall be manufactured ana 
sold, or removed for consumption or use, there shall be assessed and col- 
lected a tax of ten cents per pound, to be paid by the manufacturer 
thereof; and any fractional part of a pound in a package shall be taxed 
as a pound: Provided, When Olcomargarine is free from artificial col- 
oration that causes it to look like butter of any shade of yellow said tax 
shall be one-fourth of one cent per pound. 

“And any person that sells, vencs, or furnishes oleomargarine for the 
use and consumption of others, except to his own family table without 
compensation, who shall add to or mix with such oleomargarine any ar- 
tificial coloration that causes it to look like butter of any shade of yel- 
low shall also be held to be a marufacturer of oleomargarine within the 
meaning of said act, and subject to the provisions thereof.” 


THE NEW GROUT BILLONLY AN AMENDMENT TO THE LAW OF 
18S6. 

What has been known as “fhe New Grout Bill,” it will be under- 

stocd, is only an amendment to the original oleomargarine law of 1886. 


ILLINOIS STATE LAIRYMEN’S ASSOCIATION. 287 


© 


That law, which taxed all oleomargarine £c per lb. contained complete 
provisions for the marking and branding oi packages, the taxing of manu- 
facturers ($600 per year), wholesalers ($450) and retailers ($48), the ob- 
ject of the new measure being to increase the tax to 10c per Ib. upofa that 
oleomargarine which is artificially colored to resemble butter and to give; 
states the right to control the traffic without interference upon the part 
of the Supreme Court of the United States. ; 


ORIGIN OF THE TEN CENT TAX IDEA. 


The writer has the honor of having originated the idea and devel- 
oped the plan for increasing this tax, having set forth fully the scheme 
in the issue of his paper, Chicago Dairy Produce, of Dez. 10, 1898, three 
and one-half yearsago. The proposition was submitted to the National 
Dairy Union, of which he hadthen been secretary for two years, and was 
endorsed. In January, 1899, Chicago Dairy Produce, of which the writer 
is editor and manager, started the ball rolling by subscribing $1,000 toa 
fun’ of $10,000 to be raised todefray the eapenses of bringing this matter 
to Lhe attention of the dairymen of this country and Congress. This $1000 
contribution was promptly duplicated by a similar amount from the De 
Lavai Separator company of New York. and a $500 subscription from the 
Worcester Salt company of the same city. Buttermakers and cream- 
ery:uen throughout the country took up the work and inside of seven 
months the $10,000 fund was fully subscribed. 


WORK OF SECURING LEGIS:LATION GREATER’ THAN ANTICI- 
PA.TED. 


It must be confessed, however, that, despite our intimate knowledge 
of conditions to be met in securing legislation for the protection of the 
dairymen, we underestimated the strength and resources of the opposi- 
tion. First, we found the chairman of tae committee to which the origi- 
nal bill was sent in the House was bitterly opposed to the legislation. 
although coming from an agricultural district of New York, where we 
counted upon support. In order te carry out his promise to the oleomar- 
garine makers to smother our bill, he referred it to a sub-committee, the 
chairman of which represented the oleomargarine making district of 
Chicago, and four out of five members of which were against us. After 
four months fighting we finally succeeded in getting a report from this 
sub-committee, and although, it was adverse, by a narrow vote of nine to 
eight, we secured a favorable report in the full committee. 


in 


288 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Then followed what is conceded to be one of the most active and bit- 
terly contested fights ever known in Comgress. The oleomargarine 
makers summoned to their support, through misrepresentations, the grow- 
ers of cotton, live stock andleaders of organized labor, all of whom 
sent delegation after delegation to appear before the House and Senate 
committees to procest against our bill. The cotton growers through cot- 
tonseed oil makers, claimed the cottonsee1 oil industry would be wiped 
out if oleomargarine could not masquerade as butter; the National 
Livestock Association maintained a lobbyist at Washington, whom they 
paid $10,006 per year, to antagonize the bill, on the plea that if oleomar- 
garine could not be colored to look like butter, the value of livestock 
in this country would depreciate $65,000,000 per year as aj result of a 
loss of a market for beef fatand lard. The representatives of labcer 
unions claimed that laboring men wanted oleomargarine and wanted it 
colored to look like yellow butter. 

Our victory of December 7, 1900,in the House, was overwhelming, the bill 
passing by a majority of 104 votes. But we had been too long delayed 
the House committee to enable is to get through the Senate at the short 
session of the Fifty-sixth Congress. 

However we took the matter up again at the Fifty-seventh session, 

anda this pamphlet contains the result. . 


NATIONAL DAIRY UNION WORKED CONTINUALLY FCR OVER 
THREE YEARS. 


For three years and five months the National Dairy Union has main- 


‘tained an office and force to carry on this work. The original $10.000 


asked for to defray the expenses proved tu be only a good starter. We 
have expended in a single mont in postage, printing and labor, as much 
as $5,000, one lot of letters sent to dairymen of the country costing $2,500 
aione for postage printing of contents and labor of preparation In this 
manner, and for traveling and other expenses of those who have been com- 
pelled to go to Washington in the interest of this legislation, over $35,000 
has been expended in three and one-half years from this office alone. 
Practically every dollar of this money has been raised through solici- 
tations by the writer in addition to the work necessary in connection with 
the tremendous correspondence and over a year’s time spent in Washing- 
ton. The treasury of Chicago Dairy Produce has been open at all times 
to the National Dairy Union, and when funds have not been otherwise 
available, this paper has supplied the necessary means to carry on the 


CHAS. Y. KNIGHT, CHICAGO, ILL. 
Secretary National Dairy Union. 


res Bs 


ne 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 289 


work, so the cause has mever sulfered from lack of ready money for ai} 
necessary expenses. 


OFFICERS OF; DAIRY UNION ‘GAVE THEIR TIME AND SERVICES 
FREE. 


The officers of the National Dairy Union received no salary. Not only 
have they given freely of their time for three and a half years, but Pres- 
ident (ex-Governor) Hoard has paid over $1,500 personal expenses from. . 
his own, pocket, for which he askg no return. 


WILL MAKE SI XTHOUSAND CARS OF OLEOMARGARINE THIS 
YEAR. 


The make of oleomargarine for the fiscal year ending June 30, 1902, 
will reach close to 115,000,000 lbs., or 2,300,000 fifty pound tubs, against 
104,900,000 lbs. last year. This would fill 6,000 cars and is equal to the 
output of 2,000 of our 8,000 creameries, which in the year 1900 made 470,- 
000,000 lbs. of butter. It displaces the product of 500,000 cows, and 
never has gone on the table in shape so that it can be distinguished from 
butter. Henceforth it must either throw off its yellow guise and be served. 
for what it is, or pay the 10c tax, which wi!! bring its cost up to the price 
at which the farmer can produce butter in competition. 


NEW LAW LITTLE UNDERSTOOD. 


So many conflicting impressions of the new oleomargarine law have 
gained circulation throughout the country that the writer believes some 
corrections and information upon the subject of its character, strength 
and scope are called for. 

The idea of the framers of the bi.l, and the basis upon which they 
appealed to Congress, were the principles of what is known as the “anti- 
color law,” pronounced constitutiona! by the well-known decision of the 
Supreme Court of the United States in Plumley vs. Massachusetts, handed 
down December 14, 1894, by Justice Harlan. At the time of this decision 
statutes of this character were in force ix New York, Massachusetts, 
Iowa, Maryland, New Jersey and Ohio. Such strength was given the 
Massachusetts statute by the Plumley decision that inside of six years from 
the time it was rendered twenty-six more states had copied the principle, if 
not the letter, of the Massachusetts law, making the total number thirty- 
two states where colored oleomargarine was forbidden. It was the exist- 
ence of these laws that laid the foundatioz for the 10c tax on colored 
oleomargarine, and the publication of these statutes by the Agricultural 


290 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Department at Washington that suggested to the writer the possibiliy of 
convincing Congress that a principle so generally endorsed should as near- 
ly as pssible be made into national law. 


REASONS FOR CHANGES FROM ORIGINAL GROUT BILL. 


The original Grout bill, which passed the House in December, 1900, 
taxed 10c per pound all oleomargiarine ‘‘colored in imitation or in the 
semblance of butter.”” This wording was objected to in the construction 
of the measure to be presented to the 57th congress because it threw upon 
the government the burden of proving the compound to have been: “col- 
ored,’’ and the color of butter was not established. 

After numerous conferences, endless discussions and changes! in com- 
mittee and out, the ‘“‘New Grout Bili’’ as finally agreed upon provided 
that: 

“When oleomargarine is free from coloration or ingredient that 
causes it to look like butter of any shade of yeliow, said tax shall be 
one-fourth of one cent per pound.” 

All other olemargarine was taxed 10c per pound. The bill passed. 
the House in this form and was favorably reported by the Senate com- 
mittee on agriculture, despite: the protests of the oleomargarine makers 
that oleomargarine could not be produced that did not carry some shade 
of yellow. 

After the measure was reported to the Senate the friends of the bill 
began a more thorough investigation of the subject. They knew the oliio- 
margarine forces were reserving their best arguments for the Senate dis- 
cussion, and endeavored to prepare the champions of the measure to meet 
every point ofattack. Itcameto our knowledge that they would endeavor 
to demonstrate to the Senate that the bill as drawn would annihilate the 
entire industry, uncolored oleomargarine and all, and experiments were 
undertaken to ascertain if it were as claimed that a shade of yellow is 
produced by the oleo oil and cottonseed oii used. Mixtures of the ingre- 
dients, oleo oil, neutra! lard, cottonseed oil, milk and salt, aiter being 
granulated, as is done in the manufacture of oleomargarine were produced 
and exhibited to our supporters in the Senate. 


While the mixture was apparently white in comparison with any but- 
ter ever seen in the markets, itshowed a shade of yellow when placed 
against a dead-white object. Each of our friends was compelled to admit 
that a shade of yellow was present, which under strict interpretation 
would invoke the 10c tax, althongh it had no semblance of butter as 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 291 


commercially known. And in such matters the internal revenue depart- 
ment has no discretion. 

The best ability in the Senate and advice of dairy experts and food 
commissioners communicated with was invoked to framea provision so as 
to escape the charge of an attem] t to tax all oleomargarine 10c per pound, 
and at the same time reach any attempted imitation of yellow butter. 
Senator Foraker’s amendment striking out the words ‘or ingredient” arc 
inserting ahead of “coloration” the word ‘‘artificial’ appeared the only 
feasible solution. As amended by Senatcr Foraker the vital section 
reads: 

“When ocleomargarine is free from “artificial’’ coloration that causes 
it to look like butter of any shade of yellow, said tax shall be one-fourth 
of one cent per pound.”’ 


NO STATE LAW STRONGER THAN THE NATIONAL LAW AS 
AMENDED. 


Some of the friends of the measure at the time feared some loophole 
had been left whereby oleomargarine might be given a deep yellow but- 
ter color by the use of some yeilow ingredient that would not be held 
to be “artificial” coloration. 

An investigation of the history of anti-color legislation, however, re- 
veaied the factthatthe Supreme Court of the United States has never 
gone furthey in support of an anti-color statute than to uphold the prohibi- 
tion of the use of “artificial” coloration. 

The admitted facts offered as evidence in the Plumley case, as quoted 
in 155 U. S. Reports, page 465, reads: 

“The article: sold by the petitioner was the article the sale of whichis 
forbidden by chapter 58 of theacts of 1891. Oleomargarine has naturally 
a light-yellowish color, but the article sold by the petitioner was artificial- 
ly colored in imitation of yellow butter.” 

Justice Harlan, in his opinion, took judicial cognizance of these facts, 
as shown in the foliowing extract from the decision of the court: 

“It appears in this casi that oleomargarine is of a ‘light yellowish 
‘coior,’ and that the article sold by the accused was ‘artificially colored’ 
in imitation of yellow butter.” 

The following additional extract from his opinion shows that the only 
thing the court aimed at in the Plumley case was ‘ artificial’ coloration, 
from which all oleomargarvine not taxed 102 per pound must be free under 
the new federal law. Justice Harlan continues: 


292 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


“If anyone thinks that oleomargarine not artificially colored so as to 
make it look like butter is as palatable or as wholesome for purposes of 
food as pure butter, he is, as already observed, at liberty under the stat- 
ute of Massachusetts to manufacture it in that state, or to sell it there in 
such manner as to inform the customer of its real character.” 

In his brief, now on file with the clerk of the Supreme Court of the 
United Staies Attorney-General Pillsbury of Massachusetts, says in his: 
argument in the Plumley case: 

“Oleomargarine was formerly made in Massachusetts, and it is well 
understood that one reason why it is not made there still is because it 
cannot be successfully made or sold without artificial coloring matter to 
enanle it to pass for butter. * * * * And the fact that it cannot be 
successtully or profitably manufactured under this law (that is without 
artificial coloring), affords a clear inference how far oleomargarine in its 
natural unadorned state, always resembled yellow butter, etc.” 

In other words the Plumley decision, upon which rests the validity of | 
all the anti-color laws, incluing New York, goes no further than prohibit- 
ing the use of artificial coloring matter, and recognizes oleomargarine to 
be in its natural state a “light-yel‘owish color.” 

In fact, every time the color in question is referred to in this noted 
decision the word! ‘‘artificial” is used. In concluding his ‘opinion! Justice 
Harlan said (p. 478): 

“We are of the cpinion that it is within the power of a state to exclude 
from its markets any compound manufactured in another state, which 
has been artificially colored or adulterated so as to cause it to look likean 
article of food in general use, and the sale of which may, by reason of 
sucn coloration or adulteration, cheat the public into purchaeie that 
which they may not intend'to buy.”’ 

New York has the best enforced and most effective state law in the 
United States today upon oleomargarine. In 1900, with 83,000,000 pounds 
of oleomargarine sold in this couatry, 19,000,000 of which was sold in Illi- 
nois, 8,000,000 in Ohio, 11,000,000 in Pennsylvania and 6,000,000 in New 
Jersey, but 200,000 pounds were sold in the state of New York, with the 
largest city population in the United States. yet the lawsof all these states 
are practically the same, the only difference being in their enforcement. 
The valiaity of the New York law rests upon a decision of the Supreme 
Court of that state in People vs. Arenburg, 105 N Y., 128,129and130. Im 
establishing the foundation for the enforcement of this. law the New 
York Supreme Court said in this case: 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 293 


“Tf it (oleomargarine) possesses the merit claimed for it, and is in- 
nocuous, those making and dealirg in it should be protected in the enjoy- 
ment of liberty in those respects, but they may, legally be required to 
sell it for whatiit actually is, and upon iis own merits, and are not en- 
titled to the benefit of any additicnal market vaiue which may be impart- 
ed 10 it by ate to ‘artificial’ means to make it resemble dairy butter 
in appearance.” 

The Supreme Court of New Jersey, in Waterbury vs. Newton, based. 
its support of the anti-color law of that state upon the ground that “‘an- 
mato” was used, and said: 

“Tt is not pretended that ’annato’ has ary other function in the man- 
ufacture of oleomargarine than to make it 2 counterfeit of butter.” 

Thus it will be seen that up to this time the entire support of our state 
anti-color laws were decisions striking at ‘artificial’ coloring, which in 
the new law is taxed 10c per pound. Anything that can go outat 4c tax 
as uncolored oleomargarine can be sold in New York or any other state le- 
gaily, so far as their laws have ever been upheld. And the oleomargarine 
makers have never yet been able io produce anything yellow enough to 
resemble yellow butter without the use of ‘artificial’ coloring matter. 

Even annato was not strong enough for their purposes; the necessi- 
ties of oleomargarine brought into use the stronger mineral of analine 
color now generally employed in tutter as well as oleomargaryine. 


USE OF BUTTER OF YELLOW C OLOR NEITHER PRACTICAL NOR 
PERMISSIBLE. 


Grass butter is the only fat ‘hat possesses the “butter yellow” color, 
without the addition of artificial coloration. The use of this natural 
colored butter in oleomargarine might not be heid to be “‘artificial color- 
ation;” but even if it were practical to secure natural colored yellow butter 
in winter, when three-fourths of the oleomargarine made is consumed, 
such a mixture is just as expensive under the new law as that “artificially 
coiored.” 

The new oleomargarine law makes mixtures of butter in which are 
used substances other than salt, color and preservatives, “adulterated 
butter,” upon which there isatax of 10c per pound. The definition of 
adulterated butter in Section 4 contains the following: 

“Adulterated butter is hereby defined tc mean * * * any butter 
or putterfat with which there ismixed any substance foreign to butteras 
herein defined, with intent or effect of chenzpening in cost the product.”’ 

Prior to the enactment of this law such a mixture would have been 


204 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


classed as Oleomargarine; but,in order «o prevent the possibility of 
natural colored butter being used to make a yellow product, this clause 
was inserted. \ 

Originally a great deal of butter was used in the manufacture of oleo- 
margarine. During the year1900, however, the records of the Treasury 
department show the use in 83,000,000 Ibs. of oleo but 1,568,319 lbs. of but- 
ter, or 1.72 per cent. Not more than three of the 27 manufacturers used 
any butter of consequence. So they cannot claim any great damage to 
their legilimate business as aresult of this provision, which might be 
very important should they conclude to try the use of naturally colored 
butter for the purpose of making their product yellow. 

CHAS. Y. KNIGHT, 
Secretary National Dairy Union. 


THE OLEOMARGARINE LAW AS AMENDED IN FULL. 


The national oleomargarine law, as ameuded by the act of May 9, 
1902, is as follows: 


THE LAW AS AMENDED 


BUTTER DEFINED BY ACT OF 1886. 


Be it enacted by the Senate and House of Representatives of the 
United States of America in Congress assembled, That’ for the purpose of 
this act the word “butter” shall be understood to mean the food product 
usually known as butter, and which is made exclusively from milk or 
cream, or both, with or withvut common salt, and with or without addi- 
tional coloring matter. 


LEGAL DEFINITION OF OLEOMARGARINE—ACT OF 1886. 


Sec. 2. That for the purposes oi this act certain manufactured sub- 
stances, certain extracts, and certain mixtures and compounds, including 
such mixtures and compounds with butter, shali be known and designated 
as “oleomargarine,”’ namely: Ai) substances heretofore known as oleo- 
margarine, oleo, oleomargarine oil, butterine, lardine, suine ,and neutral; 
all mixtures and compounds of olecmargarine, oleo, oleomargarine cil, but- 
terine, lardine, suine,and neutral; all lard extracts and tallow extracts; 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 295 


2 ee 


and all mixtures and compounds of taliow, beef fat, suet, lard, lard-oil, 
vegetablje-oil, annotto, and other coloring matter, intestinal fat, and offal 
fat made in imitation or semblance cf butter, or when so made, calculated 
or intended to ve sold as butter or {cr butter. 

Sec. 3. That special taxes are imposed as follows: 


MANUFACTURERS OF OI EOMARGARINE DESCRIBED. 


Manufacturers cf oleomargarine shall pay six hundred dollars. 
Every person who manufacturers oieomargarine for sale shall be deem- 
ed a manufacturer of oleomargaline. 

And any person that sells, vers or furnishes oleomargarine for the 
use and consumption of others, except to his own family table without 
compensation, who shall add to or mix with such oleomargarine any arti- 
ficial coloration that causes it to iook like butter of any shade of yellow 
shall also be held to be a manufacturer of oleomargarine within the mean- 
ing of said Act, and subject to the provisions thereof. 


WHOLESALE AND RETAIL [TEALERS DESCRiBED AND TAXED, 


Wholesale dealers in olecmargarine shall pay four hundred and eigh- 
ty dollars. Every person who sells or offers for saie oleomargarine in the 
original manufacturer’s packages shall be deemed a wholesale dealer in 
oleomargarine. But any manufacturer of oleomargarine who has given 
the required bond and paid the required special tax, and whosells only oleo- 
margarine of his‘own production, at the place of manufacture, in the origi- 
nal packages to which the tax-paid stamps are affixed, shall not be required 
to pay the special tax ofa wholesale dealer in oleomargarine on account 
of such sales. 

Retail dealers in oleomargarine shall pay forty-eight dollars. Every 
perscn who sellsoleomargarinein less quantities than ten pounds at one 
time shall be regarded asa retail dealer in oleomargarine. And sections 
thirty-two hundred and thirty-two, thirty-two hundred and thirty-three, 
thirty-two hundred an.! thirty-four, thirty-two hundred and thirty-five, 
thirty-two hundred and thirty-six, thirty-two hundred and thirty-seven, 
thirty-two hundred and thirty-eight, thirty-two hundred and thirty-nine, 
thirty-two hundred and forty, thirty-two hundred and forty-one, and thir- 
ty-two hundred and forty-three of the revised statutes of the United States 
are so far as applicable, madeftoextend to and inciude and apply to the 
special taxes imposed by this section, and io the persons upon whom they 
are imposed: *Provided, Thatin case any manufacturer of oleomargar- 


206 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


galine commences business subse quent to the thirtieth day of Junein any 
year, the special tax shall be reckoned from the first day of July in that 
year, and shal be five hundred doliars. 

Provided, further, That wholesale dea:ers who vend no other oleo- 
margarine or butterine exceptthat upon which a tax of one-fourth of one 
cent per pound is imposed by this Act, as ainended, shall pay two hundred 
doliars; and such retail dealersas vend no:other oleomargarine or butter- 
ine except tiat upon which is imposed by this Act, as amended, a tax of 
one-fourth oi one cent per pound shall pay six dollars.’ 


PENALTIES FOR MANUFACTURING WITHOUT FIRST PAYING TAX. 


Sec. 4. ‘lhatevery person who carries on the business of a manutfac- 
ture: of oleomargarine without having paid the special tax therefor, as 
required by law, shall, besides being liable to the payment of the tax, be 
fined not less than one thousand and not mcre than five thousand dollars; 
and every person who carries on the business of a wholesale dealer in oleo- 
margarine without having paid the special tax therefor, as required by 
law, shall, besides being liable to the payment of the tax, be fined not 
less than five hundred nor more than two thousand dollars; and every per- 
son who carries on the business of a retail dealer in oleomargarine with- 
out having paid the special tax therefor, as required by law, shall, be- 
sides being liable tothe payment of the tax, be fined not less than fifty 
nor more than five hundred dollars for each and every offense. 


MUST GIVE BOND AND MAKE REPORTS. 


Sec. 5. That every manutacturer of cleomargarine shall file with 
the collector of internal revenue of the district in which his manufactory is 
: located such notices, inventories, and bonds, shall keep such books and 
render such returns of material and products, shall put up such signs and 
affix such number to his factory, and conduct his business under such 
surveillance of officers and agents. as the Commissioner of Internal Rev- 
enue, with the approval of the Secretary of the Treasury, may, by regula- 
tion, require. But the bond required of such manufacturer shall be with 
sureties satisfactory to the collector of internal revenue, and in a penal 
sum of not less than fivethousand dollars; and the sum of said bond may 
be increased from time to time and additional sureties required at the 
discretion ox the collectorior under instructions of the Commissioner of 
Internal Revenue. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 297 


HOW OLEOMARGARINE MUST BE PACKED AND SOLD. 


Sec. 6. That all oleomargarine shall lie packed by the manufacturer 
thereoit in firkins, tubs, or other wooden packages not before used for that 
puraose, each containing not less than ten pounds, and marked, stamped, 
and branded as the Commissioner of Internal Revenue, with the approval 
of the Secretary of the Treasury, shall prescribe; and all sales made by 
manufacturers of oleomargarine and wholesale dealers in oleomargarine 
ssnall be in original stamped packages. Rerzail dealers in oleomargarine 
must sell only from originalstamped packages in quantities not exceeding 
ten pounds, and shall pack the oleomargarine sold by them in suit- 
able wooden or paper packages which shall be marked and branded as 
the Commissioner of Internal Revenue, with the approval of the Secretary 
of the Treasury, shall prescribe. Every person who knowingly sells or 
Offers for sale, or delivers oroffers to deliver, any oleomargarine in any 
other form than in new wooden or paper packages as above described, or 
wko packs in any package or affixes a stamp on any package denoting a 
less amount of tax than that required by law, shall be fined for each 
Offense not more than one thousand dollars and be imprisoned not more 
than two years. 


LABEL TO BE PASTED ON EACH PACKAGE. 


Sec. 7. That every manufacturer of oleomargarine shall securely 
aiix, by pasting, on each package containing oleomargarine manufactur- 
ed by him, a label on which shall be printed, besides the number of the 
manufactory and the districtand state in which it is situated, these words: 
“Notice—The manufacturer ofthe oleomargarine herein contained has 
complied with all the requirements of law. Every person is cautioned not 
to use either this package again or the stamp thereon again, norto remove 
the contents of this package without destroy'ng said stamp, under the pen- 
alty provided by law in suchcases.”” Every manufacturer of oleomargar- 
iné who neg!ects to affix such label to any peckage containing oleomargar- 
ine made by him, or sold or offered for sale by or for him, and every per- 
son who removes any such labelso affixed from any such package, shall be 
finea fifty dollars for each package in respect to which such offense is com- 
mitted. 


TEN CENT TAX IMPOSED ON THE MANUFACTURED ARTICLE. 


Sec. 8. That upon oleomargarine which shall be manufactured and 
sold, or removed for consumption or use, tkere shall be assessed and col- 


298 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


lected a tax of ten cents per pound, to he paid by the manufacturer thereof; 
and any fractional part of a pound in a package shall be taxed as a pound: 
“Provided, When oleomargarine is free from artificial coloration that 
causes it to look like butter of any shade of yellow said tax shall be one- 
fourth of one cent per pound. The tax levied by this section shall be repre- 
sented by coupon stamps; and the provisions of existing laws governing 
the engraving, issue, sale,accountability, effacement and destrustion of 
stamps relating to tobacco and snuff, as far as applicable‘, are hereby made 
io apply to stamps provided for by this section. 


PENALTY FOR NON-PAYMENT OF TAX. 


Sec. 9. That whenever any manufacturer of oleomargarine sells, 
or removes for sale or consumption, any oleomargarine upon which fhe 
tax is required to be paid by stamps, without the use of the proper stamps, 
it shall be the duty of the Commissioner of internal Revenue, within a pe- 
riod of not more than two years after such sale or removal, upon satis- 
factory proof, to estimate the amount of tax which has been omitted to 
be paid, and to make an assessment therefor and certify the same to the 
coilector. The tax so assessed snall be in addition to the penalties im- 
posed by law for such sale or removal. 2 


ADDITIONAL TAX ON IMPORTS. 


Sec. 10. That all oleomargarine imported from foreign countries 
shail, in addition to any import duty imposed on the same, pay an inter- 
nal revenue tax of fifteen cents per pound, such tax to be represented 
by coupon stamps, as in the case of oleomargarine manufactured in the 
United States. The stamps shall be affixed and canceled by the owner 
or importer of the oleomargarine while it is in the custody of the proper 
custom house officers; and the oleomargarine shall not pass out of the 
custody of said officers until the stamps have been so affixed and can- 
celea, but shall be put up in wooden packages, each containing not less 
than ten pounds, as prescribedin this act for oleomargarine manufactur- 
ed in the United States, beforethe stamps sare affixed; and the owner or 
importer of such oleomargarine shall be liable to all the penal provisions 
of this act prescribed for manufacturers of oleomargarine manufactured 
in the United States. Whenever it is necessary to take any oleomargar- 
ine so imported to any place other than the public stores of the United 
States for the purpose of affixing and canceling such stamps, the collector 
of customs of the port where such oleomargarine is entered shall desig- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 299 


nate a bonded warehouse to which it shail be taken, under the control of 
such customs officer as such coJlector may direct; and every officer of 
customs who permits any such oleomargarine to pass out of his custody or 
control without compliance bythe owner or importer thereof with the 
provisions of this section relating thereto shall be guilty of a misdemean- 
or, and shall be fined not lessthan one thousand dollars nor more than 
five thousand dollars, and imprisoned not tess than six months nor more 
than three years. Every perron who sells or offers for saleany imported 
oleomargarine, or oleomargarine purporting or claimed to have been im- 
ported, not put upin packagesand stamped as provided by this act, shall 
be fined not less than five hundred dollars nor more than five thousand 


dollars, and be imprisoned not less than six months nor more than two 
years. 


PENALTY FOR PURCHASING OLEOMARGARINE IMPROPERLY 
/ STAMPED. 


Sec. 11. That every person who knowingly purchases or receives 
for sale any oleomargarine which has not been branded or stamped accor- 


ding to law, shall be liable toa penalty of fifty dollars for each such of- 
fense. 


Sec. 12 That every person who knowirgly purchases or receives for 
sale any oleomargarine from any manufacturer who has not paid the spe- 
cial tax shall be liable for each off ense to a penalty of one hundred dollars 
and to a forfeiture of all articles so purcuased or received, or of the full 
value thereof. 


STAMPS ON PACKAGES MUST BE DESTROYED. 


Sec.13. That wheneveranystamped package containing oleomarga- 
rine is emptied, it shall be the duty of the person in whose hands the same 
is, te destroy utterly the stamps thereon; and any person who wilfully 
neglects or refuses so to do shall for each such offense be fined not ex- 
ceeding fifty dollars, and imprisoned not less than ten days nor more than 
Six months. And any person who fraudulently gives away or accepts 
from another, or who sells, buys, or uses for packing oleomargarine, any 
su:h stamped package, shall for each such offense be fined not exceeding 
one hundred dollars, and be imprisoned not more than one year. Any 
revenue officer may destroy any emptied oleomargarine package upon 
which the tax-paid stamp is found. 


200 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


COMMISSIONER OFINTERNAL REVENUE TO DECIDE WHAT 
SHALL PAY TAX. 


Sec. 14. That there shall be in the office of the Commissioner of In- 
ternal Revenue an analytical chemist and a microsecopist who shall each 
be appointed by the Secretary of the Treasury, and shall each receive a 
salary of two thousand five hundred dollars per annum; and the Com- 
missioner of Internal Revenue may, whenever in his judgment the neces- 
Sities of the service so require,employ chemists and microscopists, to be 
paid such compensation as he may deem oper, not exceeding in the ag- 
gregate any appropriation madefor that purpose. And such Commis- 
sioner is authorized to decide what substances, extracts, mixtures, or 
compounds which may be submitted for his inspection in contested cases 
are to be taxed under this act; and his decision in matters of taxation un- 
der this act shall be final. The Commisioner may also decide whether 
any substance made in imitation or semblance of butter, and intended 
for human consumption, contains ingredients deleterlous to: the public 
health; but in case of doubt or contest his decision in this class of cases 
may be appealed from to aboard hereby constituted for the purpose, and 
composed of the Surgeon-General cf the Army, the Surgeon-General of 
the Navy, and the Commissioners of Agriculture; and the decisionsj of 
this board shall be final in the pren ises. 


FORFEITURE AND FINE FOR UNSTAMPED GOODS. 


Sec. 15. That all packages of cleomargarine subject to tax under 
this act that shall be found without stamps or marks as herein provided, 
and all oleomargarine intended tor human consumption which contains 
ingredients: adjudged, as: hereinbefore provided, to be deleterious to the 
public health, shall be forfeited to the United States. Any person who 
shall wilfully remove or deface tie stamps, marks or brands on package 
containing oleomargarine taxed as provided herein shall be guilty of a 
misdemeanor, and shall be punishel by a fine of not less than one hun- 
dred dollars nor more than two tkousand dollars, and by improsonment 
for not less than thirty days nor mere than six months. 


NO TAX ON EXPORTS. 


Sec. 16. That oleomargarine 1nay be removed from the place of 
manufacture for export toa foreign country without payment of tax or 
affixing stamps thereto, under such regulations and the filing of such 
bonds and other security as the conimissioner of internal revenue, with 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 301 


the approval of the secretary of the treasury may prescribe. Every per- 
son who shall export oleomargarine shail brand upon every tub, firkin, 
or other package containing such article the word “oleomargarine,’ ’in 
plain Roman letters not less than one-half-inch square. 


PENALTIES FOR FRAUD IN TAX. 


Sec.17. That wheneverany person engaged in carrying on the busi- 
. ness of manufacturing oleomargazine defrauds, or attempts to defraud, 
the United States of the tax on the oleomargarine produced by him, or 
any part thereof, he shall forfeit the factory and manufacturing appara- 
tus used by him, and all oleomargaiine and all raw material for the pro- 
duction of oleomargarine found in the factory and on the factory premises. 
and shall be fined not less than five hundred dollars nor more than five 
thousand dollars. and be imprisoned not less than six months nor more 
than three years. 


GENERAL PENALTIES PROVIDED. 


Sec. 18. Thatifany manufacturer of oleomargarine, any dealer 
therein or any importer or exporier thereof shall knowingly or wilfully 
omit, neglect, or refuse to do, or cause to be done, any of the things 
required by law in the carrying on or conducting of his business, or shall 
do anything by this act prohibited, if there be no specific penalty or pun- 
ishment imposed by any other section of this act for the neglecting, 
omiting, or refusing to do, or for the doing or causing to be done, the 
thing required or prohibited, he stall pay a penalty of one thousand dol- 
lars; and if the person so offending be the manufacturer of or a whole- 
sale dealer in oleomargarine, all thie cleomargarine owned by him, or in 
which he has any interest as owner, shall be forfeited to the United 
States. 

: Sec. 19. That all fines, penalties, and forfeitures imposed by this. 
act may be recovered in any court of competent jurisdiction. 

Sec. 20. That the Commissioner of internal Revenue, with the appro- 
val of the Secretary of the Treasury, may make all needful regulations 
of the carrying into effect of this act. 


DATE OF EFFECT OF ORIGINAL LAW. 


Sec. 21. That’ this act shall go into effect on the ninetieth day after 
its passage; and all wooden packages containing ten or more pounds cf 
oleomargarine found on the premises of any dealer on or after the nine- 


302 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


tieth day succeeding the date of the passage of this act shall be deemed 
to be taxable under section eight of this act, and shall be taxed, and shall 
have affixed thereto the stamps, maiks, and brands required by this act or 
by regulations made pursuant to this act; and for the purposes of secur- 
ing the affixing of the stamps, marks, and brands required by this act, the 
oleomargarine shall be regarded as having been manufactured and sold, or 
removed from the manufactory for consumption or use, on orafter the day 
this act takes effect; and such stock on hand at the time of the taking 
effect of this act may be stamped, marked, and branded under special reg- 
ulations of the Commissioner of Internal Revenue, approved by the Sec- 
retary of the Treasury; and theCommissioner of Internal Revenue may 
authorize the holder of such packages to mark and brand the same and 
to affix thereto the proper tax-paid siamps. 


WHEN TAXES MAY BE PAID. 


Sec. 53. That all special taxes shall become due on the first day of 
July, eighteen hundred and ninety-cne, and on the first day of July in each 
year thereafter, or on commencing any trade or business on) which such 
tax is imposed. In the former case the tax shall be reckoned for one 
year; and in the latter case it shall be reckoned proportionately, from the 
first day of the month in which the ‘iability to a special tax commencedito 
the first day of July following. Special tax stamps may be issued for the 
mouths of May and June, eighteen hundred and ninety-one, upon pay- 
ment of the amount of tax reckoned proportionately under the laws now in 
force, and such stamps which have been or may be issued for the period 
ending April thirtieth, eighteen hunared and ninety-one, may, upon pay- 
ment of one-sixth of the amount required to be paid for such stamps for 
one year, be extended until July ist, eighteen hundred and ninety-one, 
under such regulations as may’ be prescribed by the Commissioner of In- 
ternal Revenue. And it shall be the duty of speciai tax-payers to render 
their returns to the deputy collector at such times within the calendar 
month in which the special tax liability commenced as shall enable him 
to receive such returns, duly signed and verified, not later than the last 
day of the month, except in cases of sickness or absence, as' provided for 


in section three thousand one hundred and seventy-six of the Revised 
Statutes. 


OLEOMARGARINE SEBJECT TO LAWS OF STATES. 


That all articles known as aleomargarine, butterine, imitation pro- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 303 


cess, renovated or adulterated butier, or imitation cheese, or any sub- 
stance in the semblance of butter or cheese not the usual product of the 
dairy and not made exclusively of jure and unadulterated milk or cream, 
transported into any state or territory or the District of Columbia, and 
remaining therein foruse,consumption, sale, or storage therein, shall, 
upon the arrival within the limits of such state or territory or the Dis- 
trict of Columbia, be subject to the operation and effect. of the laws of 
such state or territory or the Disizict of Columbia, enacted in the exer- 
cise of its police powers, to the same extent and in the same manner as 
though such articles orsubstances lad been produced in such State or 
Territory or the District of Columbia, and shall net be exempt therefrom 
by reason of being introduced therein in original packages or otherwise. 


RENOVATED AND ADULTERATED BUTTER AMENDMENT. 
RENOVATED AND ADULTERATED BUTTER DEFINED. 


Sec. 4. That for the purpose of this Act “butter” is hereby defined 
to mean an articie of food as defined in “An Act defining butter, aiso im- 
posing a tax upon and regulating the manufacture, sale, importation and 
exportation of oleomargarine,”’ approved August second, eighteen hun- 
dred and eighty-six; that “adulterated butter’ is hereby defined to mean 
a grade of butter produced by mixing, re-working, re-churning in milk 
or cream, lefining or in any way prcducing a uniform, purified, or improv- 
ed product from different lots or parcels of melted or unmelted butter or 
butterfat, in which any acid, alkali, chemical or any substance whatever 
is introduced or used for the purpose or with the effect of deodorizing or 
removing therefrom! rancidity, or any butter or butterfat with which 
there is maxed any substance foreign to butter as herein defined, with 
intent or effect of cheapening in cost the product or any butter in the 
manufacture or manipulation of which any process or material is used 
with intent or effect of causing the absorption of abnormal quantities of 
water, milk or cream; that “prccess butter’ or “renovated butter” is 
hereby defined to mean butter which has been subjected to any process by 
which it is melted, clarified or refined and made to resemble genuine but- 
ter, always excepting “adulterated butter’ as defined by this act. 


TAX UPON MANUFACTURERS AND DEALERS. 


That special taxes are imposed as follows: 
Manufacturers of process orrencvated butter shall pay fifty dollars 


304 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


per year and manufacturers of adulterated butter shall pay six hundred 
dollars per year. Every person who engages in the production of process. 
or renovated butter or adulterated butter as a business shall be con- 
sidered to be a manufacturer thereof. 

Wholesale dealers in adulterated butter shali pay a tax of four hun- 
dred and cigkty dollars. per annum, and retail dealers in. adulterated but- 
ther shall pay a tax of forty-eight dollars per annum. Every person who} 
sells adulterated butter in less quar.tities than ten pounds at onetime shall 
be regarded as a retail dealer inaduiverated butter. 

Every person who sells adulterated butter shall be regarded as a 
dealer in adulterated butter. And sections thirty-two hundred and 
thirty-two, thrity-two hundred and thirty-three, thirty-two hundred and 
thirty-four, thirty-two hundred and thirty-five, thirty-two hundred and 
thirty-six, thirty-two hundred and thirty-seven, thirty-two hundred and 
thirty-eight, thirty-two hundred and thirty-nine, thirty-two hundred and 
forty, thirty-two hundred and foriy-one, and thirty-two hundred and 
forty-three of the Revised Statutes, of the United States are, so far as, ap- 
plicable, made to extend to and inc!uce and apply to the special taxes im- 
posed by this section and to persons upon whom. they are imposed. 


PENALTIES FOR MANUFACTURING WITHOUT A LICENSE... 


‘That every person who carries on the business of a manufacturer of 
precess or renovated butter or aduiterated butter) without having paid the 
special tax therefor, as required by law, shall, besides: being liable to the 
payment of the tax, be fined not less than one thousand and not more 
than five thousand doilars; and' every person who carries on the business 
of a dealer in adulterated butter without having paid the special tax there- 
for, as required by law, shall, besides being liable to the payment of the 
tax, be fined not legs than fifty, nor more than five hundred dollars, for 
each: offense. 


MUST FILE BONDS WITH COLLECTOR OF INTERNAL REVENUE. 


That every manufacturer of process or renovated butter or adulter- 
ated butter shall file with the collecior of internal revenus of the district 
in which his manufactory is locaied such notices, inventories, and bonds, 
shall keep such books and rendersuch returns of material and products, 
shall put up such signs and affix such number of his factory, and conduct 
his business under such surveillance of officers and agents as the Com- 
missioner of Internal Revenue, with the approval of the Secretary of the 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 305 


Treasury, may by regulation require. But the, bond required of such man- 
ufacturer shall be with suretiessatisfactory to the collector of internal 
revenue, and in a penal sum of not less than five hundred dollars; and the 
sum of said bond may be increased from time io time and additionai sure- 
ties required at the discretion of the collector or under instructions of the 
“ommissioner of Internal Revenne. 


PACKING ADULTERATED BUTTER. 


That ail adulterated butter siail be packed by the manufacturer 
thereof in firkins, tubs, or other wooden packages not before used for that 
purpose, each containing not less than 10 pounds, and marked, stamped, 
and: branded as the Commissioner of Internal Revenue, with theapproval 
of the Secretary of the Treasurer. shall prescribe; and all sales made by 
manufacturers of adulterated butte; shall be in original stamped pack- 
ages. 


REGULATIONS FOR RETAIL DEALERS IN ADULTERATED BUT- 
TER. 


Dealers. in adulterated butter must sell only original or from original 
stamped packages, and when suchi criginal stamped packages are broken 
the adulterated butter sold from san:e shall be placed in suitable wooden 
or paper packages, which shall be marked and branded as the Commis- 
sioner of Internal Revenue, with the approval of the Secretary of the 
Treasury, shall prescribe. Every person who knowingly sells or offers 
for sale, or delivers or offers to deliver, any adulterated butter in any 
other form’ than in new wooden or paper packages as above described, or 
who packs in:any package any adiviterated butter in any manner con- 
trary to law, or who falsely branas ary package or affixes a stampon any 
package denoting a less amount of tax than that required by law, shall be 
fined for each offense not more than $1,000 and be imprisoned not more 
than two years. 


MANUFACTURERS MUST PASTE ON LABEL. 
That every manufacturer of adviterated butter shall securely affix, by 


pasting, on each package containing edulterated butter manufactured by 
him a label on which shail be printed, besides the number of the manuiac- 


306 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


tory and the district and State in which it is situated, these words: ‘“No- 
tice—That the manufacturer of the adulterated butter herein contained 
has complied with all the requirements of law. Every person is cautioned 
not to use either this package again or: the stamp thereon, nor to remove 
the contents of thispackage without destroying said stsamp, under the 
penalty provided by law in such cases.’”’ Every manufacturer of adulter- 
ated butter who neglects to affix such label to any package containing 
adulterated butter made by him, or sold or offered for sale for or by him, 
and every person who removes ary such label so affixed from any such 
package shall be fined fifty dollars for each package in respect to which 
“such offense is committed. 


TEN CENT TAX ON ADULTERATED BUTTER. 


That upon adulterated butter, when manufactured or sold or removed 
for consumption or use, there shall be assessed and collected a tax of 10 
cents! per pound to be paid by the mnanufacturer thereof, and any frac- 
tional part of a pound shall be taxed as a pound, and that upon process or 
renovated butter, when manufactured or sold or removed for consump- 
tion or use, there shall be assessed and collected a tax of one-fourth of 
one cent per pound, to be paid by the manufacturer thereof, and any frac- 
tional part of a pound shall be taxed asa pound. The tax to be levied by 
this section shall be represented by coupon stamps, and the provisions of 
existing laws governing engraving. issuing, sale, accountability, efface- 
ment, and destruction of stamps relating to tobacco and snuff ,as far as 


applicable are hereby made toapply to the stamps provided by this sec- 
tion. 


That the provisions of sections nine, ten, eleven, twelve, thirteen, four- 
teen, fifteen, sixteen, seventeen, cighteen, nineteen, twenty, and twenty- 
one of “An act defining butter, also imposing a tax upon and regulating 
the manufacture, sale, importation, and exportation of oleomargarine,” 
approved August! second, eighteen hundred and eighty-six, shall apply to 
manufacturers of “adulterated butter’ ’to an extent necessary to enforce 
the marking, branding, identificatiou, and regulation of the exportation: 
and the importation of adulterated butter. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 307 


PROVISIONS FOR INSPECTION OF “RENOVATED OR PROCESS 
BUTTER. 


Sec. 5. All parts of Act providing for an inspection of meats for ex- 
portation, approved August thirtieth. eighteen hundred and ninety, and of 
an Act to provide for the insepction of live cattle, hogs, and the car- 
casses and products thereof which are the subject of interstate com- 
merce approved March third, eighteen hundred and ninety-one, and of 
amendment thereto approved March second, eighteen hundred and ninety- 
five, which are applicable to the subjects and purposes described in this 
section shall apply to process orr enovated butter. And the Secretary 
of Agriculture is hereby authorized and required to cause a rigid sanitary 
inspection to be made, at such times as he may deem proper or neces+ 
sary, of all factories and storehouses where process or renovated butter is 
manufactured, packed or prepared for market, and of'the product there- 
of and materials going into the manufacture of the same. All process or 
renovated butter and the packages containing the same shall be marked 
with the words “Renovated Butter” or ‘“‘Process! Butter” and by such other 
marks, labels or brands and insuch manner as may be prescribed by the 
Secretary of Agriculture, and no process or renovated butter shall be 
shipped or transported from its place of manufacture into any State or 
Territory or the District of Columbia, or to any foreign country, until 
it has been marked as provided in this section. The Secretary of Agri- 
culture shall make all needful regulations for carrying this section in- 
to effect, and shall cause to be ascertained and reported from time to time 
the quantity and quality of process cr renovated butter manufactured, 
and the character and the condition of the material from which it is made. 
And he shall also have power to ascertain) whether or not materials 
used in the manufacture of said process or renovated butter are deleter- 
ious to health or unwholesome in the finished product, and in case such 
deleterious or unwholesome materials are found to be used in product in- 
tended for exportation or shipment, into other states, or in course of 
exportation or shipment, he shall have power to confiscate the same. 
Any person, firm or corporation violating any of the provisions of this 
section shall be deemed guilty of a misdemanor and cn conviction there- 
of shall be punished by a fine of not less than fifty dollars nor more than 
five hundred dollars or by imprisonment not less than one month nor 
more than six months, or by both said punishments, in the discretion of 
the court. 


308 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


WHOLESALE DEALERS MUST KEEP BOOKS. 


Sec. 6. That wholesale dealers in oleomargarine, process, renovated 
or adulterated butter shall keep such books and render such returns in 
relation thereto as the Commissioner of Internal Revenue, with the ap- 
proval of the Secretary of the Treasury, may, by regulation, require; and 
such books shall be open at all times to the inspection of any internal- 
revenue officer or agent. Any pexson who willfully violates) amy of the 
provisions of this section shall for each such offense be fined not less than 
fifty dollars, andi not exceeding five hundred dollars, and imprisoned not 
less than thirty Gays nor more’thar six months. 

Sec. 7. This Act shall take cffect on the first day of July, nineteen 
hundred and two. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


309 


MEMBERSHIP LIST FOR 1902 


Atchison, M. C., Woodbine. 

Alexander, C. B., Chicago (Star Union 
Line.) 

Allen, Fred J., (C. M. & St. P.R. R.) 


\B 


Beede, Mrs. Chas. A., Chadwick. 

Biddulpn, J. R., Providence. 

Barweii, J. W., Waukegan. 

Barrett, F. E., Union. 

Boethke, Wm., Elmhurst. 

Bloyer, Otto, Elkhorn Grove. 

Bloyer, George, Harper. 

Burton, D. C., Kaneville. 

Brundige, Mrs. itmma, LaFox. 

Blood, F. J., Chicago (Wells, Richard- 
son & Co.) 

Brownirg, H. A., Elgin. 

Becker, Chris, Elgin. 

Buelt2r, Henry, Batavia. 

‘Barclay, A. C., Elgin. 

Bueler, Anton, Bemes. 


Clapp, C. E., Quincy. 

Carpenter, K. B., Thomson. 

Charles, A. D., St. Charles. 

Cheesinan, James, 2112 Michigan ave., 
Chicago. 

Carr, George S., Aurora. 

Coolidze, J. H., Galesburg. 

Camp, L. E., Blanchardville, Wis. 

Crissey, N. O., Avon. 


Anderson, A. M., Polo, Ill. 
Anderson, C. A., Altuna. 
Ardrey, R. G., Oakdale. 


Betts, H. S., Rockford. 
Boehmer, H., Barrington. 
Pagley, F. R., Chicago 
Moulton & Co.) 
Breed, G., Galesburg. 
Bloomfield, R. A., Mt. Sterling. 
Burton, G. F., Mt. Carroll. 
Baldwin, Geo. H., Mendon. 
Beatty, Frank, Fairhaven. 
Blakeway, Miss AdajM., Ridott, Ill. 
Brunner, Frank, Northrop, Minn. 
Benton, D. C., Kaneville, Il. 
Bartholomew, C. L., Cedarville, Ill. 
Benton, D. C., Kaneville, Ill. 
Brinker, F. H., Winneshick, Il. 
Boyd, John, Morrison, II], 


(Francis D. 


Christ, John, Washington. 

Cook, F’.. l.,. Lyle: 

Cooper, Miss Mae, Steward. 

Carr, J. W., Aurora. 

Carr, F. A.; Aurora. 

Cooley, J. H., Hillsdale. 

Coliyer, W. D., Chicago. 

Cathernian, Mrs. R. E., Rock City, IIl. 
Cutler, Geo. A., Herbert, II. 


310 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Cooley, Fred A., Yorktown. Currier, J. B., Freeport, Ill. 
Crosier, Eli I., Utica. Campbell, M. C., Genoa, Il. 
Carlson, John, Aurora. Cobb, E. N., Monmouth, II. 
Caven, George, Chicago. Coolidge, C. P., Winnebago, I11. 

D 
Dubois, F. S., Rockford. Duel, H. R., Franks, Il]. 
Davis, S. E., Elgin. Dunlap, Mrs. Theodore, Abingdon. 
Davis Lros., Fairchild. Dorsey, L. 8., Moro. 
Danielson, Peter, McConnell. De Lano, H. W., Sugar Grove, Tl 
Davis, C. W., Woodstock. de Hough, D. J., Boyden, Ia. 
Deitz, E. J. W., Downers Grove. Dyer, Chas. M., Little Rock, I11. 


Davennvort, Prof. E., Urbana. 


E 
Uastman, H., Shabbona. Erf, Prof. Oscar, Urbana, Ill. 
Engebretson, N. N., Mansfield, Minn. 
K 
Finch, N. W.,Victor. Fredericks, Andrew, Chicago. 
Frein, H. P., Smithton. Fourbain, B. C., Belvidere. 
Freund, S. H., Johnsburgh. Fryer, Wm., Winslow, Ill. 
Francisco, M., Wauconda. Fremont Butter Tub Co., pega Island, 
Fulrath. P. G., Bristol. Til. 
Fraser, Prof. W. J., Urbana. Fairchild, A. H. , Chicago. 
G 
Gurler, H. B., DeKalb. Goodrich, DeWitt, Belvidere, Ill. 
Gurler, G. H., DeKalb. Grout, A. P., Winchester. 
Gullickson, Martin, Frankfort Station Gibbons, P. H., Elgin. 
Grover, W. J., Belvidere. Glover, A. J., Elgin. 
Gray, Samuel, Hastings. Gray, Miss Nelli>, Hastings, Ill. 
H 
Herman, G., Manhattan. Haecker, Prof. T. L.; St. Anthony 
Houglend, A. C., Little Turkey, Iowa. Park, Minn. 
(Heller & Merz.) Hicks, J§ E., Thomson. 
Hopkirs, H. H., Hinckley. Henry, R. J., Millersburg. 


Hollister, W. S., Pana. Hawthorne, G. E., Elgin. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 21] 


Hoppensteadt, Geo. W., Eagle Lake. Hansen, A., Stewart, Minn. 


Hostetcer, W. R., Mt. Carroll. Hyne, W. J., Evansville, Wis. 
Hostetter, A. B., Springfield. Herkenheim, P. J., Malta, I11. 
Hardiker, F.-H.; Chicago (Merchants’ Henry, E. J., Chicago. 

Despatch Transportation Co.) Howe, T. J.,. Owatonna, Minn. 
Hoisington, S. S., Stillman Valley. Horsirg S. S., Stillman Valley, II. 


Harvey, W. R., Clare. 


as 


J 


Jennings, A. A., Chicago (Star Union Jensen, S. M., Orangeville, III. 


Lines.) Johnson, Frank, Rockford, IIl. 
Johnson, Lovejoy, Stiilman Valley. Jacobs, F. I., 185 South Water Street, 
Johnson, L. H., Byron, Ill. Chicago. 

K 
Kerns, Walter, Warren, IIl. Kruempel, Gustave, Frankrort Station, 
Kniggs, L. H., McHenry Ill. 
Kendall, George, Mt. Carroll, Il. Kieffer, P. H., Strawberry Point, Iowa. 
Kirkpatrick, J. R., Oakdale. Kimzey, W. S., Tamaroa, Iil. 


Kiibourne, C. S., Aurora. 


I, 
i-udwig, Mat, Goodings Grove Lichthardt, Herman, Schaumberg, Hl. 
Lally, W. A., Chicago (Erie Despatch Likens, Curtis C., Walworth, Wis. 
Transportation Co.) Lorengen, C., Rockford, III. 
Long, M., Woodstock. Linn, John E., Gaylord, Minn. 
izcas, O. F., Belvidere. Laird, W. R., Yorkville, Il. 
Lioyd, W. B., Glen Ellyn. Leighton, F. A., (Genesee Salt Co.) 
Loud, H. P., (Francis D. Moulton & Co.) New Hampton, Iowa. 
Chicago, III. La Bundcy, B. A., Elkhorn, Wis. 
M 
Mann, W. E., Pecatonica. Mason, J. L., Elgin. 
Metzger, F. L., Millstadt. Mason, J. P., Elgin. 
McNish, F. J., Chicago (Creamery Murphy, R. R., Garden Prairie. 
Package Mfg. Co.) Monrad. J. H.. New York. 
Moore, W. S., Chicago. Musselman, S. L., Brookville. 
Muller, F. J., Milledgeville. Maurer, W. H., Rock Grove, Ill. 
McCredie, Wm., Elgin. McFavland, Frank, Big Rock, Ill 


Malary, Grant, Freeport. McConnell, Carrie, Ridott, Ill. 


- 


312 


McFarland, Frank, Big Rock. 
Myers, O., Little Rock. 
McNurlin, Wm. L., Stewart. 


Nowlan, Irvin, Toulon. 
Nelson, Peter, Creston. 
Nolan, H., Hinckley. 
Newman, Joseph, Elgin. 


Olson, Chas., Kirkland. 
Ohi, Wm., Stevens, III. 


Poplett, C. A., Dunlap. 

Powell, J. W., Peoria, (Merchants’ 
(Despatch Transportation Co.) 

Petit, Peter, North Aurora. 

Patterson, J. P., Plainfield. 

Peak, S. W., Winchester. 

Powell, L. A., Bowen. 

Phiilips, Louis, Germantown. 

Patton, R. A., Hanna City. 


Redpath, R. C., Baldwin. 
Rutter, Geo. F., Sr., Libory. 
Reed, Geo., Belvidere. 

Reed, Oscar W., Lebanon’, O. 


Shearer, A. J., Aurora. 
Sykes, Josiah, Kaneville. 


Sudendorf, E., Elgin (Wells Richard- 


son & Co.) 
Epicer, C. W., Edelstein. 
Spicer, J. G., Edelstein. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


McNurlin, W. L., Steward, Ill. 
Mansager, M. J., Ellsworth, Iowa. 
McEdward, G. A., New Haven, Conn. 


N 


Newman, John, Elgin. 
Nolting, E. L., Elgin. 
Nolting, August, Elgin. 
Nagel, W. J., Scarville, Iowa. 


O 


Olsen, Hi. P., Ashby, Minn. 


Peterson, Berger, Round Grove, IIl. 
Pitteplace, G. L., Hinckley, Ill. 
Phillips, J. A., Damascus, III. 
Patterson, R. M., Chicago. 
Pfingston, H. W. F., Schaumberg, III. 
Purvis, Miller, 224 Dearborn Street, 
Chicago. 
Pierce, Harry, Savanna, Iil. 


R 


Rawson, Frank E., Alden, Ill. 
Rice, H. B., Lewiston. 

Reynolds, J. W., Nicolet, Minn. 
Russell, Theodore, Shelbyville, Ill. 


ap) 


Sears, Howard O., Garden Prairie. 
Spanger, E. E., Big Rock. 

Sloggett, John, Hinckley. 

Stewart, John, Elburn. 

Sturgis, Cornish & Burr Co., Chicago. 
Sullivan, Miss Lizzie, Providence, Ill. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


313 
Steidley, A. B., Carlinville. Straw, 7. H., Shannon, Ill. 
Spencer, C. V., Chicago. Springsteen, P. J., Egan, Iil. 
Sawyer, J. Y.. Chicago. Schoch, Irwin E., Damascus, IIl. 
€wanzey, L. M., Ridott. Seidel, C. H.. Orangeville, Il. 
Shamel, Clarence A., Chicago. Speed, Chas. V., Baileyville, Ill. 
Schlattmann, Fred, St. Libory. Seidel. C. H., Orangeville, Ill. 
Springer. Mrs. Eva H., Springfield. Schlappi. J. Fred, New York. 
Slouborg. Thomas, Savanna. Segar. J. W., Pecatonica. 
Soverhill, S. G., Tiskilwa. ' 
dy 
‘Thompson, A. E., Poplar Grove. Taylor, W. H., Stillman Valley. 
J hompson, Frank B., Greenwood. Thompson, A. E., Poplar Grove, Il. 
Thompson, M. H., Elgin. Thornton, Charles H., Argyle, Il. 
‘Thurston, Henry F., Chicago. 
Vv 
VanPatten, David, Plainfield. \ 
Ww 
Wright, F. W., Joslin. . Waterman, Geo. E., Garden Prairie. 
Wood, R. L., Woodhull. Yentworth. E. M., Davenport, Ia., 
Wilson, Geo. R., Monmouth. . (Star Union Lines.) 
Welford, R. G., Red Bud. Willson, D. W., Elgin. 
Williams, C. H., New York (Genesee Wright, S. N., Elgin. 
Salt Co.) Woolverton, D. C., Chicago. 
Wilson, E. L., Manhattan. Walline, C. W., Cambridge, Il. 
Wilder, C. R., Manhattan. Wolf, F. R., Dakota, Ill. 
Waspi, J. S., Spring Grove. Wolf, Mrs. E., Rock City, Il. 
Woodard, C. H., Big Rock, IIl. Wood, D. E., Elgin, Ill. 
Woodring, F. W., Chicago (Creamery Willson, W. C., Elgin, IIl. 
Package Mfg. Co.) Winnebago Butter Mfg. Co., Winne- 
Winton, W. W., Madison, Wis. (C. St. bago, Ill. 
P.& M.R. R.) 
¥ 
Young, H. J., Stillman Valley, Iil. Young. F. L., Kaneville. 


Young, W. H., Aurora. F 


Table of Contents 


Page 
MNT PT ATISTIIT LAL 5 0, ..c10rs es co. 0,004.0 ue wns we sere Nee eae ta inl aaa es 2 
MS Mer Cee Sad en a oe eg Giant eats LS ela ate cih ears 3 
By-Laws of the Illinois State Dairymen’s Association .............. 4 
Proceedings of the Twenty-eighth Annual Meeting ................ 8 
ee ewe ee) Cy: er. PPUTIES | oo has vinceniaas ta, acs pee «beac eve ceees 8 
Address of Welcome—Mayor Huenkemeier .......... ccc ee eee eee 10 
mepmonee—cecreatry George Cavell. ....00 sencecvvcces vencvscseces 11 
eee FTAs AGGVESS: f55.'.%. .c cin'e occtn s winia 60 ¥.a.u bic ti tw celstb eagle 6 12 
Care, Feed and Feeding of Dairy Cows—Mr. J. Fred Schlappi....... 17 
Soy Beans and Vetch, Their Growth and Feeding Value—A. A. Hink- 

ED Bere ree abd ala cod Gio ae ee A bois a0 el heel Mable tie bie >. Saeieee 35 
How to Educate Our Sons and Daughters to Remain on the Farm— 

MEN MEAAI ED cas A bee aia, a va Weide: aapipl le Blache drole ae wtad ie arer nas qa 
The Creamery Patron’s Cow—Prof. HE. H. Farrington.............. 52 
Poultry Culture as an Adjunctto Dairying—B. F. Wyman.......... 65 
Balanced Rations for Milk and Meat Production—W. C. Davis...... 81 
eee outer Making—W. R. Hostetter 2.00... ce ccs tees wscnsn 99 
Different Methods of Cream Separation—Prot. Oscar Erf ............ 104 
Creamery Buttermaking as Seen by the Traveling Salesman—F. A. 

RM MEPNNESTRE he Goch. oak Galen eins vec ianin Sic boca WE atle I Oe cl ele tae tte hha 114 
Starters in Buttermaking—Prof. G. L. McKay ............006 cece 120 
Some Lessons from Pan American Dairy Test—DeWitt Goodrich ... 126 
Creamery Buttermaking—A. BE. Thompson ............ccc cece eens 137 
Sears eter) Work in [linois—A. J... Glover) ooo. cc cece cee eees 142 
Pecdine the Dairy: Herd—M. S.Camphell 22.0... ce ee eee 146 


The Educational-Side of Farm Life—Mrs. M L. Copeland............ 152 
Address by Mr. Patterson 
eh 2 6 gEaM 25 0 ¢ 2 ee 
Ree et (TOC ROS SEMNCS ea Ssciniel ss bie iols + 0 ebb so sie .o te wn Up ace baw wie ewan’ 177 


_ 


316 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Private Dairyine—Irvin Nolan... 2.2.00... weiss e's ~6 dc ae 180 
Silos and Ensilage—B.N. Cobb... ci cccie sowed cc 0 06 0.0 ale alehennennannne 195 
Some Causes for Decline of Dairying—E.M. Wentworth............. 207 
Seventh Annual Meeting Illinois Farmers’ Institute .............. . 214 
Prayer—Key..3. He §. Bily.a% ss fs vas Rlaie ee, Dae chev tus wee 214 
Address by Mr. A. J. GlOVWOL, oec6 1005s wigs ieee ww Ve a wenn.) ane noses ee 216 
How to Manage a Dairy Herd—Judson T. Mason ...... MP ee 229 
Address: by: Mr. Cobb) 5.0005 Deere ves 0 esate ele eee we. esa a 224 
Directors’ Meeting and Report of Officers ©... i: -+.«. «..s$0 bie Se 246 
Report of University Work... 0. .00. fcc vis oes ne. s:s'ece mewugieleueinenene anna 249 
Report of Work’ Done inthe Dairy Section of House Bill No. 315 by 
TT VINE NO WIAD 6. aoe oy wren; 1010 ale i Aipeneis. oa t,o E Te a) fe pot ene tye eae - 250 
Corn Silage vs. Shock Corn for Beef: Production: .......: saan eeee 254 
Dairy Laws Of TEMS. oc. . oicc 0 sas bee 0cb75 wiecb f ¥-0 5, vos acd-o.giel 26 Uap pane 267 
Pure Food Commissioners’ Bill... 0. <.cuc ss oss edk- yo 00 wie oe 277 
. New. National Oleomargarine Law... .. 6.06 os. <i s00 cus, So 285 
The New Oleomargarine LAW. oc. cosas os 0s ssl see) ) aves oepenne 286 


Membership List for 1902..............-- ol Sosgthn 309 


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UNIVERSITY OF ILLINOIS-URBANA 


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