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i 


G. H. GURLER, DEKALB 


One of the Leading Creamerymen of Illinois, Director of Illinois 
State Dairymen’s Association and President of the 
Association for Five Terms. 


Twenty=S eventh 
Annual Report 


of the Illinois State 4% #B 
Dairymen’s Association 


Convention held at Aurora, Illinois, 
January 8th, 9th and 10th, 1901. | 


Compiled by GEO. CAVEN, Secretary. 


Stenographic Report by Miss E. Emma Newman. 


LETTER OF TRANSMITTAL. 


Office of Secretary 
Illinois State Dairymen’s Association. 
Chicago, Ill., 1901. 
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-seventh annual meeting, held at Aurora, Illinois, J an. 


8, 9, and 10, 1901. Respectfully, 
GEO. CAVEN, Secretary. 


a | 


92Ap 13 


22Api5 


LISG OF OFFICERS, 1901. 


President— 
JOSEPH NEWMAN, Elgin. 


Vice President— 
J. R. BIDDULPH, Providence. 


Directors— 
GEO. H. GURLER, DeKalb. 
JOSEPH NEWMAN, Elgin. 
F. A. CARR, Aurora. 
JOHN STEWART, Elburn. 
IRVING NOWLAN, Toulon. 
R. R. MURPHY, Garden Plain. 
J. R. BIDDULPH, Providence. 


Treasurer— 
H. H. HOPKINS, Hinckley. 


Secretary— 
GEO. CAVEN, Chicago. 


4. 


J 


240013 


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


OFFICERS. 


Section 1. Theofficers of this Association shall consist of a Presi- 
dent, Vice President, Secretary, Tieasurer, 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 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 and 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 shail be his duty to call such special meetings. Itshallbe 
his further duty to call on the State Auditor of Public Accounts for his 
warrant on the State Treasurer, for the annual sum appropriated by the 
Legislature for the use of this Association, present the warrant to the 
Treasurer for payment and on receiving the money receipt for the same, 
which he shall pay over to the Treasurer of the Associaticn, taking his 


receipt therefor. 
DUTIES OF THE VICE PRESIDENT. 


Sec. 3. In the absence of the President his duties shall devolve upon 
the Vice President. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 5 


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 shallrecord theamount with name and postoflice address of 
the person so paying, in a book to be kept for that purpose. He shall 
pay over all such moneys to the Treasurer, taking his receipt therefor. It 

shall also be his duty to assist in making the program for the annual 
meeting and at the close of thesaid meeting compile and prepare for 
publication all papers, essays, discussions, and other matter worthy of 
publication, at the earliest day possible, and shall perferm 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 shall 
be directed by the Board of Directors. No moneys shall be paid out by 
the Treasurer except upon an order from the Board, signed by the 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 he shall, at the expiration of his term of 
office, make a report to the Association of the conditions of its finances, 
and deliver to his successor the books of account together with all 
moneys and other property of the Association in his possession or 
custody. 


DUTIES OF THE BOARD OF DIRECTORS. 


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


6 ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 


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

The Board of Directors may adopt such rules and regulations as they 
shall deem advisable for their government, and may appoint such 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 appropriated 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 meeting of the Association, and 


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


Sec. 7. The President, Vice President, and Board of Directors shall 
be elected annually by ballotatthe first annual meeting of the Associa- 
tion. 

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

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 he 
prescribed by the Board of Directors. 


QUORUM. 


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


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


ANNUAL ASSESSMENT. 


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

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


AMENDENT OF BY-LAWS. 


Sec.11. These By-Laws maybe 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. 


Q ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


#2 PROCEEDINGS 242 
OF THE 
Twenty-Seventh Annual Meeting 


OF THE 


[ilinois State Dairymen’s Association 
Held at Aurora, IIl., January 8, 9 and 10, 1901. 


The Illinois State Dairymen’s Association met in annual session in 
sweet’s Academy at Aurora January 8th, 1901, at 10 o’clock a. m. 

President George H. Gurler in the chair. 

I dislike to open the meeting with such a small attendance, but as 
long as we have a full program for this afternoon I guess we better com- 
mence. We will now listen to aprayer by Rev. O’Neil. 


PRAYER. 


REV. MR. O’NEIL. 


Almighty, liver Living God, because we believe in Thee, and that 
Thou art interested in men and dost condescend to take part in their 
affairs, we now call upon Thee for Thy blessing. 

We thfnk Thee for Thy love; we thank Thee for the evidences of 
Thy love that Thou hast given us. We thank Thee for life, and health 
and home and country. We thank Thee for law and agency, and the 
manifold gifts of sunshine, rain, and of the seasons—for all that Thou 
hast bestowed upon us. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 9 


‘We are not unmindful of these past blessings, when we ask Thee to 
be still our guide. Weare tempted men and tried and disappointed and 
discouraged and thwarted, and we ask Thy blessing. We have responsi- 
bilities to meet and duties to perform and obligations to discharge, and 
we ask Thy blessing. © 

We need sobriety and honesty and charity and wisdom and tact, and 
we ask Thy blessing. 

Most Gracious Lord overshadow especially this Association. Be with 
the President and officers and every member. We ask Thee that Thou 
wilt remember the masses, the great mass of the citizens whom they 
represent. Remember with Thy favor their families; guide them in safety 
to their homes; in all our affairslet Thy will be done here as in heaven. 

Ard now we pray that Thou wilt forgive us our tresspasses as we for- 


give those who tresspass against us in the spirit of Jesus Christ. Amen. 


ADDRESS OF WELCOME. 


MAYOR HOWARD. 


Mr. President, Visiting Delegates and Fellow Citizens: 


I am sorry for the Associaticn’s interest that there are so few present 
at this time, because you all know that in numbers there is enthusiasm; 
in unity strength, and in opening this meeting this morning, if you had 
a fell attendance, you would certainly go into the duties cf the occasion 
with more interest, probably accomplish better results. 

The conditions are such, the trains may be late, but I hope and trust 
that your future meetings will be well attended and great good accom- 
plished to the interest of the State of Illinois. 

I am not very well acquainted with the dairy interests, but [ama 
lover of good butter and milk, yet I am not what you call a farmer, nor 


am I very much interested in farming work only to such an extent as I 


10 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


come in contact with the men whe are interested in those things. For 
that reason I could give no interesting or beneficial speech, so will not 
bother you, but will let you get ready for the other meetings of the occa- 
sien, and I hope, Mr. President, that in your future gatherings that you 
will please mention, at one time or another, that the City of Aurora, the 
people, and myself bid you alla most cordial welcome and hope that their 
stay will be pleasant and prosperous with us. I thank you. 


RESPONSE TO ADDRESS OF WELCOME. 


SECRETARY GEORGE CAVEN. 


Mr. President, Gentlemen: 


In my work as Secretary of the Association it was largely my duty 
to prepare the program for this meeting, but 1 can honestly say that it was 
not a part of my plan that I should respond to Mayor Howard’s address 
of welcome. 

However, I am probably better acquainted with the spirit of wel- 
come in Aurora to this convention than any other member, for the reason 
that I have spent numerous Saturday afternoons in preparation for this 
meeting, and have had the assistance of several of the citizens here who 
are directly interested in dairying. They have given their time and 
their work, and given it illingly and freely with the hope of 
making this meeting a success. But we have not had to ask 
assistance, from men alone interested in dairying, but from lead- 
ing merchants and officers of prominent corporations, and every 
request has been immediately granted. Indeed, those to whom we have 
gone for favors have appeared to be glad that we came to them and 
asked them for some favor in connection with this convention. There- 
fore, I know when Mayor Howard says we are welcome here in Aurora 


he not only speaks his own sentiments, but the sentiments of the citi- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. I! 


zens of Aurora. I know, too, that he means when he says we are wel- 
come here, that we are welcome to do what any other good citizen can 
do under the ordinances, and if it should happen that something would 
be done that might be not exactly what a citizen would do at home, I 
expect Mayor Howard would be exceptionally lenient. 

We hope to make this convention a success and from all of the re- 
ports and inquiries that were had during the time of preparation, we 
conclude that this certainty would be as well attended as our convention 
was last year, and it was the largest we have had for a good many years. 

The exhibit of butter is large and representative and is almost up 
to what it was last year. Although this morning’s start is a little dis- 
couraging, still we did not expect very many in for the first session and 
we think surely that we are to have good crowded sessions beginning 
with this afternoon’s meeting. Certainly we have a program that ought 
to attract the attention of all interested in dairying, and the evening 
session will be especially attractive to the citizens who may not feel any 
particular or direct interest in the dairy industry. 

In reply to the Mayor’s welcome, I wish in turn to just say that we 
welcome the public here; our meetings are free and open, and we hope to 
have such a convention that when it is over, the good we have done the 
dairying industry in this vicinity will be felt long after the convention 
is closed. I thank you. 

By the President: I will now appoint a committee on resolutions: 


Mr. M. H. Thompson of Elgin, chairman. 
C. S. Kilbourne, Aurora. j 
George Caven, Chicago. 

M. Long, Woodstock. 

H. B. Gurler, DeKalb. 


Moved to adjourn. 


Adjourned until 1:30 p. m. 


G2 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


PRESIDENT’S ANNUAL ADDRESS. 


G. H. GURLER, DE KALB. 


Ladies and Geneltmern and Members of the Illinois State Dairymen’s 

Association: 

We have assembled in this, the beautiful city of Aurora, to hold the 
twenty-seventh annual meeting of the Illinois State Dairymen’s Associa- 
tion. 

We meet as it is, in the Fox River Valley, in the Elgin district, in the 
heart of the best dairy country in America. 

You will bear me out in this statement, when I say that the Hlgin 
market price for butter practically rules the price of butter for the 
United States. 

And were it not for the nutritious grasses and feeds the soil produces, 
and the most excellent water that abounds in this locality the make of 
butter in the Hlgin district would not be superior to butter made in other 
sections of this country, and could not control the price as it now does. 

The valuation of the butter made in Hlgin district reaches into the 
millions yearly. 

The Illinois State Dairymen’s Association embraces representatives 
of ail branches of the dairy industry from the breeding and raising of the 
calf to the making and selling of the butter. 

We have on our program for this meeting the very best talent in the 
different branches of the industry that this country affords. Men not 
only of State, but of National repuiation. Dairymen in this locality can 
ill afford to miss this meeting. 

The program has been arranged so as to have the subjects that were 
thought would most interest the dairymen at the time the dairymen 
could be present, as far as possible. The officers of this Association un- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 2 


derstand that it is impossible for a majority of the dairymen to get here 
early in the morning, or, that they must leave early in the afternoon. 

The poultry business has been recognized on this program. The 
officers have been criticized for having papers on poultry, but still think 
it advisable to have a short paper and discussion on _ poultry. The 
magnitude of this business will astonish every one who is not informed 
on the subject. Butter and cheese makers have also been recognized on 
the program. It would please meto see a larger attendance of the butter 
and cheese makers present than at our previous meetings. I hope that 
each and every one of them will avail himself of this opportunity to. at- 
tend. 

Let us have free discussions on all subjects when an opportunity is 
given, much good comes from discussions; points are brought out which 
are overlooked by the speakers; many times ideas are exchanged which 
are of value to the audience. Let us all feel at home at this meeting, ask. 
any and all questions that we see fit and derive the most benefit possible 
from the meeting. 

The Illinois State Dairymen’s Association meetings have been a suc- 
cess in the past—allowing me tobe the judge. Much good has been de- 
rived from them. The State has been very liberal in its appropriations. 
for this Association, for which we are grateful. We have 3,000 reports 
of our meetings published and distributed throughout the State. 

We have become better acquainted with the directors of the State 
Farmer’s Institute, and through them a large number of our reports have 
been placed in the hands of the farmers who would read and profit by 
them. 


The glorious State of Illinois is a large one. The directors of this. 
Association have held its meetings in the different parts of the State as 
they thought would do the most good, and receive the proper recognition 
from the State in the future as they have in the past. 

There were 232 memberships last year. The greatest number in the 
history of the Association. Wehad the largest attendance of farmers. 


at our last meeting that I have ever seen at a Dairy Association meeting 


14 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


I hope that we may have equally as many at this meeting. Aurora is a 
railroad center; farmers can get here from every direction. This is a 
thickly settled dairy country and should support a State Dairy Associa- 
tion meeting. 

Everyone that becomes a member will receive a report of this meet- 
ing when published, that will be well worth the price of membership, 
$1.00, and also be helping the Association to defray expenses. : 

A large number of programs have been distributed through the 
State. I assume that the farmers have looked them over and selected 
the days to attend, when the subjects that will most interest them will 
be on the program. I don’t consider that any farmer within the reach 
of this city can afford to miss this meeting. I hope that all the seats in 
this hall will be filled each session. 

We have a large exhibit of butter and cheese in connection with this 
meeting. Those exhibiting the best in their various classes receive prizes. 
This tends to enlighten the manufacturers of the dairy products. The 
Elgin Board of Trade medal is a prize well worth working for, and who- 
ever is fortunate enough to win it should be, and doubtless will, be proud 
of it. 

I think that these exhibits should be encouraged. Illinois takes the 
lead in butter, and we must keep to the front in the art of butter making 
to hold the reputation we now have on Elgin butter. 


This Association has given the manufacturers of dairy machinery 
supplies an opportunity for exhibiting their wares. The space now re- 
quired for that exhibit takes the largest hall obtainable in the city where 
our meeting is held. The Dairy Association would hardly think that 
they could hold a meeting without an exhibit of dairy machinery of dif- 
ferent makes and kinds that areused in the manufacture of dairy pro- 
ducts. Butter color, salts, etc., should not be overlooked in this exhibit. 
These exhibits attract the attention of a large percentage of the people 
who attend the meetings. 

The exhibits are made in the interests of the exhibitors and they 
expect to receive a recompense in a direct or indirect way for their time 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 15 


and expense of the exhibit. I am quite in favor of encouaraging the 
exhibitors at our State Dairy Association meetings so that the Dairymen 
that attend these meetings can see the latest improved machinery in the 
dairy line, in connection with the dairy meeting, which a majority of 
them would never see, were they not exhibited at the State Dairy Asso- 
ciation meeting. It may be an incentive for some of them at least to 
get out of the old ruts they have been in for years, and adopt the latest 
developments in dairying. 

I consider that the dairy lines or transportation companies have 
heiped largely to develop the dairy industry of this country. We have 
new refrigerator car service quite satisfactory to the shipper. Our but- 
ter can be lcaded in refrigerator cars in Nebraska, Minnesota, or Iowa, 
and come out in Boston or New York in as good condition as when loaded, 
in the hottest weather of the season. As the demand has increased for 
refrigerator service it has been furnished by the railroad companies. 

Owing to the fact that the creamery managers in Illinois, the north- 
ern part especially, contract or se'l their butter at Elgin Board of Trade 
prices, there is but a small percentage of the make of butter in Illinois 
sold by commission men. For that reason our Association meetings are 
not as well attended by the commission men, as the meetings of some of 
our sister states. We appreciate their presence, however, and they are 
always welcome. 

Owing to the high price of beef for the past years, many farmers 
have sold their cows and heifers, I am sorry to say, instead of keeping 
and milking them. A dairy farmer is sure of money the year round, pro- 
vided he gives his cows proper care and feed. Go where you will ina 
dairy district and you will find gcod houses, barns, and other out build- 
ings, and also good fertile farms. Can you say that of the grain farms in 
Illinois? I say no. Thecowisthe most profitable stock on the farm 
without a doubt. The only drawback in dairy business at the present 
time is the scarcity of farm labor. Such has been the prosperity in this 
country the past year, that farm iabor has not been obtainable to do the 


work. This ina measure accounts for the decrease in the production of 
butter in the past year throughoul the United States. 


16 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


With a continuation of good times, the people of this country will re- 
quire more butter each year. Let us not look for prices so high that a 
man of moderate means wil be unable to buy it. I think that we should 
have this object in view all the time. Cheap production of milk. Les- 
sen the cost of production thus mcre profit to the producer. 

We have on our program buttermakers, who will tell the audience 
how the miik is handled after reaching the creameries. I trust that we 
shall have a large audience of buttermakers. The time has come when 
the buttermaker not only wantsto know the art of buttermaking, but 
should inform himself on all branches of dairying and farming, so that. 
he may instruct his patrons if necessary, how to care for their milk; feed. 
their cows a balanced ration, and be able to give them any infcrmation 
that they may want relative to the dairy business. 

Illinois has now about completed one of the largest and best equipped. 
agricultural colleges in America, and has men at the head of the several 
deparements with sufficient brains to run them. Our young men will no 
longer have to go to other states to attend dairy schools. The National 
Dairy Union shculd be recognizzed by this Association for the work they 
have done in the interest of the dairy business, and against the great 


fraud, oleomargarine, or butterine. 


Everyone here assembled that is connected with the dairy business, 
or interested in it, should write their senators at once asking them to 
support and vote for the Grout Bill. 

It is a critical time just now. Let us all put our shoulders to the 
wheel and help the officers of the National Dairy Union get their bill 
through the Senate. “United we stand, divided we may fall.” Should 
the bill pass the Senate and become a law, the dairy business of this 
country would improve. The competition the cow has had the past few 
years has discouraged her. Cottonseed oil, tallow and tard is too cheap 
production for her to compete with. She must have protection, or she 


will be driven out of business. 


The secretary of this Association has made a good program. We 
now ask for the members hearty co-operation, and I trust that they will 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. vs 


feel enough interested to attend each session and help make the meeting: 
a success. 

In conclusion, let me say I hcpe that the people who attend this: 
meeting will feel that their time has not been lost, and when we ad-- 
journ, they can go to their work with renewed vigor and assurance that: 
they have been repaid for attending the twenty-seventh annual meeting: 
of the Illinois State Dairy Association. 


ECONOMICAL MILK PRODUCTION. 


PROF. T. L. HAECKER, MINNESOTA DAIRY SCHOOL, ST. ANTHONY 
PARK. 


By the President: Ladies and Gentlemen, I have the honor of in— 
troducing to you Prof. T. L. Haecker. 

Ladies and Gentlemen—I am glad to again have the privilege of 
meeting with the dairymen of Illinois. And yet I feel as though I owe 
you an apology for not having had any time to prepare myself for this. 
talk. I could hardly see my way clear to leave my classes, but your 
secretary did not seem disposed to have it otherwise. 

| The little talk I am to give this afternoon is no set lecture and I. 
hope as I go along, if a point is brought out upon which any person wish- 
es further information, you will be free to speak up at once, and I will take 
pleasure in saying anything more in connection with it if I can. 

We have been some nine years investigating milk production at the 
experiment station in Minnesota. We did this to ascertain what it would 
cost to produce milk and butter fat. In Minnesota we are chiefly en- 
gaged in butter production, consequently we have not paid as much at- 
tention to the profits in milk as we have in the production of butter fat, 
so the data i have is not strictly adapted to thase who are simply dealing: 


in milk or depend upon the pay from a given quantity of milk. Yet Lk 


18 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


have done a little work in re-adjusting my data, and I hope I will beable 
to give you some information which will be beneficial. 

The herd of cows.at the station were selected by several persons, and 
it was therefore made up of representatives of several breeds of dairy 
cows, and some were fair representatives of the two beef breeds—short- 
horns and Angus. Asa whole the herd would have been classed as a good 
one. They consumed on am average per head 878 pounds of barley, 358 
pounds of ground corn, 1750 pounds bran, 500 pounds of oil meal, 1800 
pounds of roots, 3500 pounds of ensilage, and one ton of hay, and were 
130 days in pasture. Barley meal and corn meal were rated at $14 per 
ton, bran $11, oil meal $26, ensilage and roots $2, and $3.20 for prairie 
hay and $5.60 for timothy. The average cost for feed per head for the year 
was $37.82. 

The yield of milk ranged from 4526 pounds to 10,287 pounds, and 
averaged from the herd 6,408, costing for feed 61.1 cents for 100 pounds 
of milk. The average yield of butter ranged from 252 pounds to 476 
pounds, and averaged 851 pounds. While the yield of milk and butter 
were entirely satisfactory, the cost of production was high. The cost for 
feed to produce a pound of butter was 10.6 cents, and the average price 
of butter at Elgin for that year (18593) was 2912 cenis. The cost of feed 
could have been somewhat reduced, if food stuffs had been used which 
provided protein at least cost, but this factor was not considered, and if 
the feed had been charged at local market prices, instead of the amount 
actually paid for them in the city markets. 


The herd was managed fairly well; strict regularity was observed as 
fo time of feeding, watering, and milking. It is barely possible that 
more grain was fed than was actually necessary with a number of the 


Cows, Since going off feed was a frequent occurrence during the winter. 


During the year 1894 only ten of the cows remained in the herd the 
entire year, as it was necessary to get rid of some on account of tuber- 
<ulosis. There was much disturbance in the herd during the year on 
account of the tuberculin test, and certain changes were made. I was 


also away much of the time and each cow’s needs were not watched as 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ime) 


carefully as was the case the year previous. The standard ration for that 
year was 6 parts bran, 4 of barley, 3 of corn and 1 of oil meal, although a 
portion of time wheat was substituted for barley and corn as an experi- 
ment. The yield for the herd this year ranged from 3,643 pounds of milk 
to 7,769 pounds and averaged 4,916 pounds, while the yield of butter 
ranged from i88 pounds to 355 pounds and averaged 272 pounds. The 
average cost for feed was $29.72, the cost to produce 100 pounds of milk 
60.5 cents and a pound of butter 10.9 cents. The average market price for 
butter at Elgin was 28 cents. 

The chief cause cf the low yield of the herd was due to the frequent 
changes that took place in the herd, though lighter feeding and feeding 
experiments had some bearing upon it. No attempt was made to pro- 
duce milk at minimum cost by selecting feed that would provide protein 
at least cost. Wheat did not prove an economical feed for dairy cows, 
since its feeding value was only equal to corn and barley, pound for 
pound. Such food stuffs as corn, barley, and wheat have practically the 
same value for milk production, and that feed should be selected which is 
the cheapest per pound. Prairie hay and timothy have an equal feeding 
value, but they, like oats, are generally too expensive. 

The following formulas give the proportions in which the different 


feeds were gvien when timothy was compared with prairie hay: 


NUTRIENTS IN RATIONS COMPOSED OF GRAIN AND TIMOTHY. 


G : 
DIGESTIBLE Gast: 


FOOD. Lbs. | D. M. 
Pro.*| C-H. | Fat. |Cents. 


Si bt AG ae eee 6.17 | 5.53 TL | 2.36 22 3.39 
USL ee 3.08 | 2.72 29 | 1.84 06 2.15 
LOU oe SA 3.08 | 2.72 31 | 2.04 09 2.15 
OR Ea in iced cad ages t 1.65 | 1.50 45 2 12 2.14 
LIU pS ene 14.00 | 12.28 44 |} 6.32 25 2.24 


20 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


NUTRIENTS IN RATION WHEN COMPOSED OF GRAIN AND 
PRAIRIE HAY. 


DIGESTIBLE. C 
ost. 
FOOD. Lbs. | D. M. 
Pro. | C-H. | Fat. |Cents. 
Bes akep a a Alicia Oak otra SOMA a one Gol) FOLOSH | eel 2.36 22 3.39 
DB olay Ta a RO IN PB A 3.081) 2.42 |) 29 a Ole 84 06° | o2da 
OLS Sa hs Ge 9122 3 ate a SN BOS 1) ede Si 2.04 09 2.15 
One aley ees esa Oe Blas ble 1.65} 1.50) .45 52 12 2.14 
MSTA te UNV siete aio! w/o toe wheel che onesie 14.00 | 12.48 | .33 D.12 20 2.24 


<<< — |_| ______ |... | —__._ | 


When ensilage was fed in addition to hay, the following formulas 
show the nutrients contained in the daily rations and the cost of same: 


NUTRIENTS IN RATION COMPOSED OF GRAIN, ENSILAGE AND 


TIMOTHY. 
DIGESTIBLES Cnet 
FOOD. Lbs. |D. M. aa 
Pro. | C-H | Fat |Cents. 
1 aT eR ANI eA RP ID RS aaa era 5.29} 4.74 .61) 2.02 .19} 2.91 


2.64, 2.33 .20| 1.58 .05) 1.84 
2.64) 2.33 peat lee) .08} 1.84 
Minseed Meals. ice. sue. we yee ens 1.41) 1.28 .38 45 -10) 1.83 
mimtorhy fen Oe ee A) 11.00] 9.64] 35] 4.96) .20| 3.08 

10.00) 2.80 wh 132 .O7; 1.00 


NUTRIENTS IN RATION COMPOSED OF GRAIN, PRAIRIE HAY 
AND ENSILAGE. 


DIGESTIBLE. Cen 
FOOD ° hos, LD. MoS 

Pro. | C-H | Fat |Cents. 

TBS aealrov htt A AMUSE Tea Sale, O20 A eG: 2 102s Reo ierene 
Bailey. a oehak degrees Woe 2.64) 2.33)  .20). 1.58) 05) 184 
Carer ney he ee te ene 2.64) ) 2.38)" (9 720) io) OS lee 
iimeced Mieall ap wicn is a ee V4 1. 28)" 238)! Aol ee TONE Se 
Praimieyelay shoes cones eee TOO) 9. SB 526) oO) Ma ee ea 


Ree ea a 1000) ) 2/80\) >) An!) a 30) ) POniaie ae 


32.98} 23.29; 1.88) 11.63 .62) 11.18 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 21 


During the winter months, when these rations were given, the flow 
of milk was kept up satisfactorily, and if there had been no unusual dis- 
turbance in the herd the following spring, the yield would have been 
about the same as it was during the preceding year. 

During the year 1895 there was a great change in the price of feed. 
From Jan. 1, 1895, until about midsummer, prices remained the same as 
shey were in the fall of 1894, and were so charged to the herd; but jn the 
fall of 1895 the supply of feed for the herd was purchased at the follow- 
ing prices: Bran $6.50 per ton, oil meal $14, barley 16 cents per bushel, 
oats 14 cents, prairie hay $3, and ensilage from $1 to $1.60 per ton. 

The conditions under which the herd was kept during the year were 
about the same as they were during the year 1893. There was no unusual 
disturbance and feeding and milking was carried on with strict regularity. 
The cow Houston, however, had a severe attack of mange, and on this ac- 
count she probably did not do quite as well as she would have donc had this 
not occurred. 

To show the performance of each cow during’ the year, I will submit 

a table giving it in detail: 


° a) eS oy n eas ey 4H a 

3.| 42/2 | 2) 2s Pex(S4eG88 

NAME. ee sess | Se| ea (Boe le eg pie oie 

Go 6 OD ay oe Oo yy O 44 SSE Sa Sua 

“| OF Fo;Ahm] Ao | fo Cts Ole Cts 
Beckley 2d..... 3/$25.19| 4794.4) 5.48)262.65/306.43) 52.54) 9.59) 8.22 
1 Bye Seater 8| 24.54) 5762.9] 4.23)/243.91/284 56) 42.58) 10.06) 8 62 
Countess....... 10} 33.84)11736.6) 2.511295 05|344.23) 28.838) 11.47) 9.83 
Wthel yo). 6)...» 5| 25.21) 5149.4) 4.02/207.05|241.56) 48.96) 12.18] 10.44 
Houston....... 11! 28.49) 6700.7) 5.17/846.65/404.43]) 42.52) 8.22) 7.04 
DROME Aare cies) eis es 8) 30.32] 9226.8) 3.60/3831.79)387.09| 32.86} 9.14) 7.83 
IDAVCLIET aaa eae 5| 82.79} 7131.2) 3.59/256.13)298.82]) 45.98) 12.80} 10.97 
OV cis iaieie 11| 23.62) 6748.1) 4.10)276.94/223.10) 35.00) 8.53) 7.31 
Quidee......... 3| 26.98) 7645.1) 3.49)266.75/311.21| 35.29] 10.11] 8.67 
Reddie 2d...... 3| 24.37) 5115.0} 5.09/260.30/303.68) 47.64) 9.37) 8.02 
Sweet B........ 11/ 31.38] 8426.7) 4.98/419.93/489.92) 37.24| 7.47) 6.41 
INGOs A aaa oe 9) 39.31|12524.8| 3.79/474.96|554.12| 31.39] 8.28) 7.09 
Tricksey 2d....| 2| 24.09} 5480.2) §&.25/287.49/335.41| 48.96) 8.388] 7.18 
Average ...|.. $28.47) 7418.6) 4.07/302.28/3852.66) 38.38] 9 42) 8.07 


22 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


It will be seen that thereisa great variation in the cost of producing 

a hundred pounds of milk. With one it cost 28.83 cents, while ancther 
charged 52.54 cents. But the one that produced it at least cost was 2 
Holstein that gave milk containing only 2.51 per cent fat, which could 
not be sold in our state because it contained nearly 1 per cent below the 
minimum allowed by law, while the Jersey grade that charged 52.54 
cents was farrow and was therefore not under normal conditions. The 
Holsteins, on the average, charged iess to produce a given quantity than 
did any of the other breeds. The @uemiseys also rank high as milk pro- 
ducers, and especially is this the case when quanity is taken into ac- 
count. The Shorthorns, as a breed, are not economical milk producers, 
and it is only now and then that one is found to be an exception to this 
rule, and then it will be found that they are not typical shorthorns in con- 
formation. Ifacow of this breed proves satisfactory, both at the pail 
and churn, it will be found that she is roomy in body and light in her 
quarters, though the contrary may be shown by getting them in high 
condition before they come in or after the completion of a year of good 
work. But if their physical condition is shown when they have advanced 
to about the middle of their period of lacatation, it will invariably reveal 
a cow of fair dairy form. | 
Returning to the record of the herd for the year 1895, we see that the 
average cost to maintain a cow that year was $28.47, the yield of milk 
ranged from 4,794 pounds to 12,525, and averaged 7,418.6, and that the 
average cost to produce a hundred pounds of milk was 38.38 cents. Both 
the yield from the herd during the year and the cost of production were 
very satisfactory. The ration fed from the beginning of the year until 
the cows were turned to pasture was bran 6 parts, barley 4, corn 3, oi] 
meal 1, timothy 16, and beets 10; but a portion of the herd received wheat 
in place of barley, pound for pound, and for a time the whole herd re- 


ceived bran 6, wheat 7, and oil meal 1 for the concentrates. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 2h 


DIGESTIBLE. C 
ost.. 
FOOD. Lbs. | D. M. 

Pro. | C.-H.| Fat. |Cents- 

TES SEY aie lie 9 1S Ui MN A AR 6 5.46 US | Aa wall 3.30 
LBENEIEAY no 016 dio Cate enn One Oke eee eae 4 3.63 Sea) eae stl 07 2.80 
GOT re oe cise hae date eles dee 3 2.70 ae | AOS .09 2.10 
Onley es Sie ly el eer es wis 1 .94 att .38 .06 1.30 
ID TTOKC 5161/6 6 ae a ea eee ae 16 | 14.12 4 | 6.94 .20 4.50 
TRESS a sls oko ee eee eee 10 1.35 UU ELOY, OL 1.00: 


28.20 | 2.30 15.38 | .63 | 15.00 


In all our feeding experiments the indications are that pound for 
pound our farm grown grains will produce practically the same results. 
except that oats seem to have a greater feeding value, due probably to its. 
stimulating properties and it can be safely fed in larger quantities be- 
‘cause of its narrow nutritive ration and being aloose meal when ground. 
It contains about 9 per cent more total digestible nutrients than bran, 
and when grown on certain soils in our northern latitude contains nearly 
as much available protein. Fromthe 23d of November oats was substi— 
tuted for corn, making the concentrates in the ration bran 6, barley 4, cats 
3, and oil meall. ‘This ration also was continued through the greater 


portion of the year 1896, with very gratifying results. 


During the year 1896 no feeding experiments, in comparing ditterent 
food stuffs, were carried on, andthe results obtained in yield of milk 
and butter afford more useful data on cost of milk production than those 
already referred to. The herd was in excellent working condition, and 
the yield of milk and butter was practically the same as was the case the 


year previous. 


Bid ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


RECORD OF THE HERD FOR THE YEAR 1896. 


Cost | Cost | Cost 

Cost |Pounds; Per | Pounds} Pounds |of 100} 1 Lb. |1 Lb. 

of of Cent of of Lbs |Butt’r/But’r 
Feed.| Milk | Fat Fat | Butter | Milk| Fat 

CENUS|CENTS | CTS. 


“Countess ...../$27.56| 11412.5 | 2.57 | 293.45 | 242.36 | 24.15 | 9.39 | 8.05 
-Duchess...... 19.71} 6901.9 |} 5.00 | 344.75 | 402.22 | 28.56 | 5.72 | 4.90 
Wtheles es. 21.38} 4099.8) 4.12 | 168.89 | 197.04 | 52.15 | 12.66 {10.85 
aray ie wails le 20.39) 5844.1 | 3.98 | 232.73 | 271.52 | 34.89] 8.76) 7.51 
-Fortune...... 21.03; 9111.5) 4.64 | 422.56 | 492.99 | 23.08| 4.98) 4.27 
Elouston..). o.: 21.38] 8797.3 | 5.00 | 439.58 | 512.84 | 24.30] 4.86) 4.17 
oe ECOL We Varies Sioa ae 22.40| 6714.4) 3.84 | 257.65 | 300.59 | 33.36-| 8.69 | 7.45 
Liggetta..... 23.31] 6556.0 | 3.44 | 225.42 | 262.99 | 35.56 | 10.34 | 8.86 
 Dceh, a 23-0%|- 8030-3") 3.44 |) 27013 | 382205 2817S) | Seson Ge 
MOVER ie cloete 18.72} 7005.1] 4.06 | 284.23 | 331.60 | 26.72 | 6.59 | 5.65 
Ouides 225. 21.61} 6652.8 | 3.60 | 239:66 | 279.60 | 32.48] 9.02) 7.73 
mhortie .2.... 14.43) 513979 | 4.70 | 241782) 282.12° | 28/071) S97 eo 
Sweet Briar..| 21.90) 6364.6] 5.00 | 318.42 | 371.49 | 34.40] 6.88 | 5.90 
SRODSY scfae ses 32.72) 11726.2 | 3.81 | 446.19 | 520.56 | 27.90! 7.33 | 6.29 

Average. .| 22.12) 7454.0| 4.02 | 299.39 | 349.29 | 29.64) 7.39 a 6.33 


About half the dry matter in the rations was provided in the con- 
centrates, which is very heavy feeding. The rations of grain ranged 
from 10 to 20 pounds per day. Atthe time I considered it excessive, but I 
have since for two consecutive years fed one part grain to two parts 
roughage, and am now satisfied that if nutriment in concentrates is 
cheaper than ir roughage, a ration may be advantageously used which 
contains half the nutrients in the concentrates, and if the herd is handled 
skillfully, no injurious effects. will follow. 

Referring to the record of the herd, it will be seen that the cost of 
-maintaining a cow for the year ranged from $14.45 to $32.72, and aver- 
caged $22.12. Valueing milk at 75 cents per hundred pounds, the cow 
that cost $14.43 for keep brought a profit of $24.12, while the cow that 
wcost $32.72 for feed brought a net return of $55.22. This year we had 
-about the same variation in yield of milk from the different cows that 
was obtained the year previous, the range being from 4,099.8 pounds to 


11,726.2, and averaged 7,454, being just a trifle more than was obtained 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 25 


the year previous; but the average yield of butter was 349.29 pounds, or 
3.387 pounds less. The cost to produce a hundred pounds of milk ranged 
from 23.08 cents to 52.15 cents, and averaged 29.64 cents. Arranging 


the cows in the order of cost of milk production, we have the following: 


Cost of 100 Lbs. of 


Milk. Per Cent Fat. Breed. 
PE WOTCCIGS: 2 o/c os ose ee ASO dee ee nies Jersey. 
PMO) 6 6iel2 alos ke ses DOM Bile al Mckee en aaes Holstein. 
24435, G10) (NOS eee elt ey ero me DAO) vancciaideneul ay aes Jersey-Guernsey. 
210 (7 SSI ane PP SSA G ep neice cise elo er ay cer Grade Guernsey. 
PA OU dentate ete) aloe Siac hehe SK [nee Re Aa RERUN Grade Holstein. 
7.S):\0) 0 Mie ge ee ROM las A AIO) AO Mayes ose Wis Native. 
BSE OS. CONN ae ee ae oe OO as a wears a Jersey. 
iS Th 2 OO ace Tee ae pa SUA ial stars stelle eH Swiss. 
Bas Cols AN DIOO ares en GO Tails Holstein. 
Ba GO 3) OOK) oo oi Ce eer area ee. ae cet A aa Grade Shorthorn. 
eb ELON Oe a aa DeOO er ea ie alain Guernsey. 
OI Aedic io kc 4 eo. 4 PE To hare en ar oh Grade Shorthorn. 
SSO Meio e's Sle be Be a Rene a Grade Shorthorn. 
YA US) Oo OC uae Seen eae Ame pe wanavenk ec esee toe Grade Shorthorn. 


It appears from this and in fact all the accumulated data we have 
that the grade shorthorn cow canxrot lay any claims to being an econom- 
ical milk producer. Generally the Holstein ranks first, when quantity 
of milk only is considered; but with milk solids or butter fat as a basis, 
she falls below the Channel Island breeds. Her disposition and ability 
to hold her own among a lot of cows is a very strong point in her favor. 
Her roomy udder, large teats, and free milk characteristics make her a 
very satisfactory cow where large herds are kept for milk production 
only. 

During the year 1897, the prices of all kinds of food stuffs were ex- 
ceedingly low; in many localities in the northwest bran could not be sold 
at any price, and much was used for fueltorunthemills. On this account 
the record for that year has little value. SoI will simply state that the 
herd yielded on,an average 6,962 pounds of milk and 351 pcunds of but- 
ter; that the cost of feed to produce a hundred pounds of milk was 27.34 
cents and of a pound of butter 5.4 cents. The average cost to maintain 


the cows for the year was $19.03. 


26 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


The records thus far referred to give the cost of milk production for 
the calander year. It may be irteresting to some to take an average 
winter’s work, beginning in the fall when the cows come in and ending 
at the time when they are turned out to pasture. The separate record 
for the winter is never averaged for the whole herd because the periods 
are not similar as to duraticn. The following list included all the cows 
in the herd during the winter of 1895-6, and gives the cost of 16v pounds of 
milk from the time each cow came in until she was turned into pasture, 


the average per cent of butter fat and her breeding: 


AN ECONOMICAL MILK PUODUCER. 
Cost of Milk Pro- 


duction. Per Cent Fat. Breed. 

21.98 cents Ree PU ATH OSES Ta PA SPAM RI ata RON iy ah Holstein. 

D2) on eeMcats ale wralepns A BOO Ress autor ecvare we Jersey-Guernsey. 

DAO SU etpehohee sls ois l uta AOS). Gaerne arent Jersey. 

DABS) Nai sete acest eta ALES A Di ainis wis ts sloreen sate Grade Guernsey. 

DOD A ee eae ean B20 aaa ete sea Swiss. 

DAGIN Veet ap On RE Gate pe ots i 8 Ory Sy AO CF SRNR Meas Sa Holstein. 

OO Eee as 8 si a ENP ane Ba SOO sees LO Lae nea Holstein. 

DOO Tin (ee is OR Pore) CERN Ras ata DEON e code cheek ce ae Grade Shorthorn. 

To) Ue Ss A tT ce Agen ee auaR Sy iG DDO aes suse eae Holstein. 

SLALOM iach kes age aves Nets a eh ater ASS ics Wak eet See Guernsey. 

BOO Bie eae actie ee ad eee a a SHOR Sot Eee rae Grade Shorthorn. 

So AONE ce Aa Leeper AT Cen ips st Grade Guernsey. 

es HD | Cea a Naa nee se tes curate UR BsOOe id: th oes eens Grade Shorthorn. 

SE ee slo scce ks coogi cual yea ays ae ACH mR ier ean ATRL A Jersey. 

SEO Oe Re cali eyanens ATO See aatopeuee ote Jersey. 

SOO i hea ape Ria kos de BDO recor, aay oe Grade Shorthorn. 

Ded ey We COU MIs Reet a stars DA SO. VA akan etre eet Guernsey. 

SOM Ceo MAE A Te SUOOM ce ata ee ran Grade Shorthorn. 

SOLO ee erie anton 2S Rane Se a Jersey-Guernsey. 

ZAG) DAN Rs ei at cA Na ARS AIAN OTS On wsN oMNL Aree Ne, Grade Shorthorn. 
AO ZAG ieee tae PENG ER Nbr, ear Cue AALS Nia MURR Fe ey le Grade Shorthorn. 

AM FOZ sce tan ae Gren toen Sea caer AU Acct eke det ehe etwas Grado Shorthorn. 


It appears from this table that milk is produced nearly as cheaply in 
winter as during the summer montis when cows come in fresh in the fall. 
By this method the largest flow is also secured when milk brings a higher 
price than can be obtained during the summer months. 

To cbtain a full flow of milk cows should be allowed at least eight 
weeks of rest to recuperate, andif they are very spare at the close of their 


period of lactation, they should receive some bran and oil meal for a time, 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 27 


but care should be taken not to get them in too high condition lest they 
have caked udder or an attack of milk fever. During the week imme- 
diately preceding calving some roots or other succulent food snould be 
given to keep the bowels loose. Immediately after calving, when cows 
are copious milkers, it is not safe to draw all the milk from the udder, 
for it frequently happens that by emptying the udder of a large mess of 
milk there will be caused asudden collapse by the attack cof paraiysis. 
During the first week, the grain ration should be light and gradually 
increase, so She is on full feed in the course of three or four weeks. Under 
proper management a cow will generally continue to increase in her flow 
of milk for from three to four weeks. If she is not skillfully handled the 
flow will increase for only about ten days or two weeks. Much depends 
upon the relation pee een the cow and the milker; the greater the at- 
tachment of the cow to her milker the more satisfactory the return. Few 
cows ever produce their highest possible yield, simply because of a lack of 
understanding of how a cow should be treated. Kindness and gentleness 
are as important factors as good feeding. Comfortable quarters and 
regularity, both in feeding and milking, are requisites to secure content- 


ment, which after all is the one thing necessary to obtain a maximum flow. 


In our work, it is necessary tc maintain a fixed relation between the 
grain and roughage; but in practical feeding a cow should be fed meal 
in proportion to her flow of milk and given at least some roughage ad 
lib. In a general way one pound of mixed meal for three pounds of miik 
yielded will be ample to maintain the flow. Some cows need more 
' roughage in proportion to grain than others, and on this account they 
should have all the coarse feed they will eat; but no more should be given 


than they will eat up clean, and they should be fed only twice a day. 


While our feeding standards have been very helpful, they have also 
led astray most of our dairymen who are trying to adopt better methods 
of feeding. Arbitrarily fixing the daily allowance at 2.5 of digestible 
protein has caused an enormous Icss to dairymen, because but few ordin- 
ary cows—and nearly all our cows are such—can make use of so much 


protein. This seems indicated by our records. 


28 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Table giving nutrients consumed daily and milk and butter fat pro- 
duced: 


ae Digestable. Av. Daily Yield. 
NAME. Matter| D. M. MN, 
per _|| Pro. | C.H. | Fat. || Mink, | Butter 
1000 lw Fat. 

Beckley 2....| 24.33 21.16 1.68 11.22 .00 aval ao 
Countess....| 24.47 28.80 2.36 15.36 270 43.55 1.03 
Houston..... 27.82 25.26 Paps 13.46 .63 25.99 1.38 
OMe ee 24.34 27.02 2.20 14.33 .66 33.58 1.20 
Oliver. es: 26,68 2S 1.69 11.02 sO V4 21.66 .93 
Reddie...... 27.14 20.63 1.66 10.92 .o0 15.25 £18 
Belles os ace 21.48 20.47 1.76 10.76 00 19.73 .83 
Ibi fCEW eae eee 25.15 27.42 2s 14.30 .68 27.90 1.01 
Quidee...... Dane 22.92 1.87 11.95 .00 27.05 96 
Sweet Briar | 25.38 26.98 ee, 14.09 67 25.80 ao We 
FLOPS Yak ous oie 27.70 31.91 2.60 | 16.65 19 40.04 1.54 
Tricksey ....| 20.17 18.83 1.51 9.85 .46 16.02 87 
Otley eu 292.53 23.91 | 153.91 | 7.16 || 309.74 12.63 
AVETAZO!| eo onl e 24.38 1,99 12.82 .o9 25.81 1.05 


The herd consumed daily onan average 1.99 pounds of digestible 
protein and yielded 25.81 pounds of milk, while the generally accepted 
standard fixes 2.5 pounds of protein as the amount needed to produce 22 
pounds of milk. The cow Countess yielded 43.55 pounds daily, with only 
2.36 pounds of digestible protein. The standard also fixes 3.3 pounds of 
protein as the amount needed daily for 27.5 pounds of milk, while the 
cow Topsy yielded 40 pounds of milk daily, testing 3.85 per cent fat, with 
only 2.6 pounds of protein. Where the standard fails to state the kind of 
milk, it is fair to assume that average milk is meant, and Topsy’s milk just 
meets this requirement, and sheis just unscientific enough to require 
only 2.04 pounds of protein for 27.5 pounds of milk, while the standard 


says she needs 3.3 pounds. 
Houston consumed daily 2.13 pounds of protein and produced 25.99. 
pounds of milk daily, testing 5.3 per cent fat, and on this basis she re- 


auired only 2.24 pounds of protein to produce 27.5 pounds of milk, while 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 29 


the standard fixes 3.3 pounds as the amount required for 27.5 of ordinary 
milk. We might take the records of the other maiure cows in the herd 
that were not making gain in weight, and show that either our cows or 
the scientists are wrong, and where there is such a discrepancy between 
the calculations of the scientist and the performance of the cows, I am 
inclined to side with the cows. 

It is claimed that a cow requires .7 of a pound of protein daily for 
body maintenance per thousand pounds live weight, and if this is cor- 
rect—and I am inclined to the belief that it is—our records indicate that. 
after deducting the amount of protein needed daily for body mainten- 


ance, the protein required to produce a pound of milk is as follows: 


Milk containing 2.5 per cent. fat. .035 of protein. 
66 66 3 


i 66 66 66 039 66 66 
66 66 3.5 66 66 66 043 66 66 
66 66 4. 66 66 66 047 <5 66 
66 66 4.5 66 66 66 051 66 66 
66 66 5. 66 66 OG 055 Ge 66 
66 66 5.5 66 6.6 66 059 66 66 
66 66 6. 66 66 }S 063 ** 66 


With such a standard all that is necessary to determine the amount. 
of protein needed by a cow, to maintain her flow, is to ascertain the 
amount and quality of milk yielded daily and multiply the yield of milk 
by the amount of protein needed to produce a pound of milk of that qual- 
ity, and add to this that needed for body maintenance. Asan illustration,. 
let us suppose that a cow weighs 800 pounds and yields daily 20 pounds of 
milk testing 4 per cent fat. She needs daily .56 of a pound of protein fer 
body maintenance and .047x20 equals .94 plus .56 equals 1.50 pounds of 
protein required daily to maintain a body weighing 800 pounds, and pro- 
ducing 20 pounds of 4 per cext milk. If she is giving milk testing 5 per 
cent fat, she will need .J55x20 equals 1.10 plus .56, or 1.65 pounds of pro- 
tein. 

Again let us apply this standard to the cow Sweet Briar, that vielded. 
25.8 pounds of milk testing 5.3 per cent fat. She weighed i060 pounds, and 
required, therefore, .74 of a poundof protein daily for maintaining her 


body. To produce a pound of milk testing 5.3 per cent fat requires .0574- 


30 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


of protein. Multiplying this by 25.8 gives us 1.47, the amount of protein 
needed for the 25.8 pounds of milk, and adding to this .74, the amount 
needed for body maintenance, we find she requires in her daily ration 2.22 
pounds of protein. 

The coefficients given as the amount of protein required for a pound 
of milk of a specified quality is what our cows received, but it may not be 
the minimum amount required. But enough data has been obtained to 
show that cows do not need as much protein as has been taught and is gen- 
erally supposed. Some of the cows in the list received more protein than 
they seemed to need for the work they were doing, and consequently that 
provided in excess of the amount needed was wasted or converted into 
body fat. Forafew weeks during the beginning of her period of lactation, 
it is well to give a cow a little more than the yield would call for, to give 
her an opportunity to increase her flow, but after she has been in milka 
couple of months, the ration should be adjusted to the amount and kind of 
milk she is giving. 

Our herd is not doing as well this winter, as it has done heretofore. 
We are having a great many visiting delegations, and the feed does not 
seem to contain the usual amount of nutriment. The warm, moist fall 
seems to have caused this, and then the fodder corn became very moldy 
and musty. Our grain mixture during the month of January was five 
parts corn meal, five parts bran and two parts gluten meal. Some of the 
heifers are getting six pounds of this mixture, some of the cows are 
petting seven pounds, some eight, and a few nine pounds. The average 
for the herd is eight pounds. They also receive in weight as much cut 
corn fodder as they do grain and three times as much ensilage. That 
is, a cow that receives eight pounds of grain, gets eight pounds of fodder 
corn and twenty-four pounds of ensilage. 


The feed cost to produce a hundred pounds of milk from the cows 
under experiment is 37.6 cents. 


Q. How large a herd? 


Prof. Haecker: Thirty cows are in the experiment. There are 
about forty cows in the herd, but some are dry and others are strippers. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 31 


I would like to inquire how our cost compares with that in the Hlgin 
district? 

The Persident. Those rising to ask questions will please give the 
reporter their names first. 

Prof. Haecker: I would like some light on this point. I would like 
to know if our cows are doing as well as they are in this locality? 

Mr. Belden: I think Mr. Mason of Elgin could answer that question. 

Mr. Monrad: You say 37.6 cents per hundred pounds? 

A. Yes sir. 

Q. Have you figured in the cost of feeding those dry cows? Isitnot 
fair when we talk of the cost of milk we produce on the farm to count the 
cost of feeding all the naimals we feed? 

Prof. Haecker: I think it quite safe to let the value of the calf the 
cow drops offset that. 

Q. What are you feeding the the ten cows? 

A. They are receiving ensilage and fodder cord about the same as 
the thirty, and in addition about two pounds of the grain mixture. If 
we charge the total cost of feed for the forty cows against the milk given 
by the thirty it will bring the cost of producing 100 pounds of milk to 
49.8 cents. 


Q. What kind of grain isit you are feeding? 


A. We are feeding a mixture composed of five pounds each of 
ground corn and bran and two pounds of gluten meal. They also re- 


ceive as much fodder corn as grain and three times as much ensilage. 
Q. What gluten meal do you use? 
A. New process gluten meal, containing about 40 per cent protein. 
Q. That is a large per cent of protein, is it not? 


A. ‘Yes. It contains only about three per cent fat, while that made 
heretofore contained about twelve per cent. 


Q. Can you give us any information as to which is the most econom- 


ical to buy, gluten feed that contains about 20 per cent protein or gluten 
meal with 40 per cent protein? 


32 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


A. That depends somewhat upon the supply of carbo-hydrates. If 
you have corn you can secure the carbo-hydrates more cheaply with 
that, and you should buy the meal that furnishes the protein the cheap- 
est. | 

Mr. Monrad: Don’t that depend on the price? 

A. At present prices we get portein at less cost in gluten meal than 
we do in gluten feed, and carbo-hydrates cost less in corn than they do a 
gluten feed. Prices in our concentrated milk feeds are being more and 
more guaged by the amount of protein they contain. 

Q. It seems that the protein food contains is all all that is talked 
about. 

A. They are on the right track, and a farmer ought to be willing 
to pay according to the protein. There is no farmer in Illinois who can- 
not provide carbo-hydrates enough from his farm, and all he needs is 
gluten meal to balance the ration, and enough bran to loosen it. It 
might answer to feed gluten meal and corn meal if the mixed meal is 
fed with the roughage, but without such mixing I would not advise 
feeding a ration composed wholly of corn meal and gluten meal. And 
there is another point. Weare feeding our cows in the Elgin district 
the corn planted for roughage and corn for corbo-hydrates and buying 
gluten meal for the protein, and we are not getting enough bone mak- 
ing material in the milk to make good calves and keep our cows in good 
condition, and in order to have the cows bring good, strong calves it will 
be necessary to feed some ration that contains more ash, the bone mak- 
ing material. 

Mr. Judd: Along this Fox River here, they are not allowed to feed 
any linseed meal or gluten meal. What can you substitute to make a 
balanced ration? 

A. I would tell those condensing people they could not have my 


milk. You farmers should get together and market your own milk. 
Q. What did you say about that mixture? 


A. I make a mixture ofifive pounds or parts of bran, five pounds of 


corn, and two parts of gluten meal. I am not feeding my cows twelve 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 3 


pounds. That is why I term parts to show in what proportion these 
grains are mixed. 

Q. A day’s ration? 

A. Yes sir. Our ration varies from five to nine pounds of meal per 
day. I have not got a cow in the herd that is receiving over nine 
pounds of meal per day, and those that are giving a small yield of very 
rich milk are getting from six to seven, and the very highest is nine 
pounds of meal per day. J am iticlined «eto the opinion that we are very 
near to the minimum suprly of protein, probably not, but the ciose of 
this season’s work will tell. 

Mr. Newman: You answered Mr. Judd perhaps rightly, but we in 
the Hlgin district find it very difficult to market our own milk. Can 
you not tell us something to take the place of gluten meal? 

A. Will they object to cotton seed meal? 

Yes sir. 

Do they object to feeding oil meal? 

Yes sir. 

Can you afford to feed one-third corn and two-thirds bran? 


That 18S what we are feeding. 


PoP or oO 


That is your only remedy. You are perfectly safe in making 
that combination, and I believeit will give the cow enough protein so 
she will give a normal yield of milk. 

Q. Drop a portion of the bran and put in oats, or is that too ex- 
pensive? 

A. Oats is as good as bran and possibly a little better, but protein in 
it is generally more expensive than it is in meal containing a larger per- 


centage of protein. 


Q. You said you increased the butter fat as you increase the pro- 


tein. 


A. No sir, we cannot change the butter fat materially, but cows , 
yielding milk containing a high per cent of butter fat require less protein 
to a pound of butter fat than do cows giving milk containing a medium 


or low per cent of butter fat. After making allowance for food of main- 


34 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


tenance, a cow giving 4 per cent milk requires one pound of available pro- 
tein for 22 pounds of milk containing .88 of a pound of butter fat, while 
a cow giving milk containing 5.3 per cent butter fat returns .92 of a pound 
of butter fat to one pound of available protein. But cows will make 
such returns when they are fed only up to their limit of production. 
When a cow for some reason has fallen below her normal flow there is 
little if any use in giving her more protein than she needs for the de- 
creased yield, for she will not, as a rule, respond to a larger ration. A 
cow should be fed according to the quantity and quality of the work she 
is doing. 

Q. What would you think of a set of 100 cows that consume a ton 
of grain a day, half and half corn and bran? What do you think of that 


for a ration? What do you think of that to make milk of? 
A. That would ruin mine. 


Mr. Goodrich: Ican hardly keep still when you talk of feeding. 
This gentleman has put that question of 20 younds of corn and bran. 
Now, he does not say anything about what other feeds are used; that 
makes all the difference in the world; what the other feed is. I must 
tell you a little bit of a story to illustrate it. I have spent nearly four- 
teen years in talking with farmers in the Farmers’ Institute in Wisconsin 
and other states, and I amasked almost every day what is the best kind 
of grain to feed a cow. I tell them I don’t know, and then they want to 
know what I am talking about feed for all over the country. I say I 
don’t know because I don’t know what other feed they have. Not long 
ago there were two men, I will call their names. Horace and Louis 
Horace says he don’t know what kind of grain to feed a cow. Louis 
says, “But I know.” Horace says, “What is it?” It is corn meal. Well, 
I say I don’t believe you. I believe you are lying. Well, I know better. 
I followed your plan and dropped off the other feeds, and then went‘ 
right down by corn meal. Youare telling a story. I took your feed 
and changed from corn meal, and my cows did not do so well. 1 says, 
“Now, Horace, what are you feeding besides your corn meal?” ‘Why, 


hay of course. “But what kind of hay? You know to have alfalfa and 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. a5 


clover you should have about eight pounds of corn meal and I run that 
through a feed cutter and put the corn mealon. You see the alfalfa and 
clover has about 10 per cent digestible protein, which would make two 
pounds in there, and the rest had about 6-10 protein, making 2.6.10 
of protein a day. The other man said he was feeding timothy hay and 
eorn fodder; said it was good timothy hay. He always waited until 
there was some substance in it. When I feed meal and bran, and when I 
change to corn meal they come down. Timothy hay and corn fodder had 
less than 3 per cent of protein, hardly enough protein to sustain life. 
That is just all there was aboutit. The cow must have the protein to 
have the casein; must get it out of the corn fodder or something, I 
don’t care what, just so she gets it. 

Q. I would like to inquire what he was feeding them? 

A. Corn fodder and Hungarian hay. 

Prof. Haecker: In connection with corn fodder and timothy hay, I 
do not know as the two parts of bran and one part of corn would more 
than furnish the protein. You feed 20 pounds? 

AS Yes sir. 

Mr. Gurler: About what state of maturity would you harvest corn 
for silage? 

A. We generally harvest it—we let it stand as long as we can and 
not let it get caught with the frosts. We plant about the middle of 
June, and then harvest from the 5th to the 10th of September. 


Q. What condition will the corn be in. How far developed in the 
ears? 


A. Not to have any ears atall. If any at that time about the latter 
part of the milk stage. It may be that if we had let this corn grow a 
little longer the analysis would show that it contained a larger percen- 
tage of nutriment, but our herd responds better to corn planted late 
about the middle of June, and cut between the 5th and 10th of September. 
A year ago now I had fed from the beginning of fall to the close of the 
first week in January corn fodder that contained no ears. It was planted 
on the 13th of June and harvested about the 10th of September. At 


36 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


that time the lower leaves were beginning to turn yellow. We put this 
corn into large shocks and fed from the field as we needed it. At the 
close of the first week of January we fed corn planted thinner; this 
happened because the seed was not good, only about 60 per cent of the 
seed germinating, and nearly every stalk contained a nubbin of corn. 
The cows received the second week of January just as much by weight 
of the corn that contained ears, and by the close of the week we saw a 
marked shrinkage in the herd, save one, and that one gained, but did not 
gain as much as she did the week previous, when she was fed on the 
corn containing no ears. We have on several occasions had such marked 
illustrations of the value of fodder corn containing no ears, and planted 
this late in the season and cut early. 

Q. What kind was it? 

A. The Dent corn. We could not follow that method if we used corn 
received from Illinois or Iowa. 

Q. How close do you plant it? 

A.In drills. The kernels are from two to four inches apart. , Hach 
row is composed of two drills six inches apart, and the rows are forty- 
four inches apart. It requires about 60 pounds of seed to the acre. 
With us corn planted in this way yields about one-third more available 
nutriment per. acre than is secured by planting the corn in hills. The 
large corn planted close yields the best. 

Mr. Gurler: What large kind? 

A. That produced from southern grown seed. 

Q. I would like to ask about the palatability of this corn. 

A. All kinds of stock are exceedingly fond of it; if run through a 
cutter they will eat it all, and iffed whole, only the coarsest portion of 
the stalk will be left. In higher latitudes, where the stalks are fine, they 
eat itall. It also seems more easily digested than ordinary corn stover. 

Q. How many tons to the acre? 

A. Our experiments in that direction show some very peculiar things. 


No matter when we plant our corn, be it the middle of May, June, or 
as late as the 13th of July, the yield of corn fodder is practically about 
seven or eight tons of cured fodder per acre. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 307 


Q. How do you plant it? 

A. With an ordinary grain drill. 

Mr. Marvey: Will you tell whether you feed that corn fodded whole 
or run it through a shredder or cutter? 

A. Wecut thefodder. Wedo it because we have to weigh it out to 
the cow, and we keep an exact account of the amount fed to the cows. 
There are dairymen who have followed our method of planting corn and 
they are feeding it without cutting. There is scarcely any loss, provided 
it is planted thickly and late. 

Mr. Gurler: If you kad field corn that was well eared to put in the 
silo, what state of maturity would you harvest it? 

A. In the dough state. Inthat way I would get this maximum 


amount of nutriment I spoke of, and being in silage form succulent. 
Q. More palatable? 
Ae peMeS. Sir. 
Q. I can’t get the cow todo her best if she does not like her food. 


A. Last spring there were only two nee that the cows could get 
grass. To show you how far ensilage will go, I will state that we cut 
nine acres of corn that was fairly well matured, carrying ears, and it was 
the same kind of corn that I fed from and after the second week in 
January. After putting nine acres in the silo, I covered it with cheese- 
cloth, and on top put some of this later planted corn, so during the fall, 
while the fodder corn was curing, we fed silage. When the fodder corn 
was cured we commenced feeding it, and continued it until May 7th, when 
the cows were turned to pasture. The silage left in the silo was what 
grew on the nine acres, and we commenced feeding it to about thirty 
cows in milk on the 21st of May. The nine acres provided all the forage 
needed for the cows, fourteen steers coming 2 years in the fall, 13 year- 
lings, some ten calves and 2 bulls until the new crop was ready for the 
Silo the first week in September. Before cutting the new crop and run- 
ning it into the silo, we removed and weighed what was left in the silo, 
and there was 1,800 pounds, about half of it good enuogh to be fed to 


milch cows. 


38 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Mr. Wright: What kind of beets would you raise for food? 

A. Beets are rather expensive to raise. They are, however, good 
milk food, and if I were to raise any, I would choose the mangle. 

Q. I took my milk to the condensing factory. I found I could not 
afford to take my milk there, with the restrictions, and make a living, 
and I did not propose to live to be 60 or 70 years old, and at the end of 
my life be where I was when I was 20 years old. I was driven from the 
condensing factory. I commenced selecting my cows and experimenting 
on feed, and have been at it the last eight or nine years, and beets were 
very satisfactory to me. If I had no beets I would feed oil meal, but as 
I have beets, I use them. 

A. What grain do you use? 

Corn on the farm and bran I get. Would beets furnish protein? 
Not very much. 


Any value in the cob for feed? 


- OP © 


A very little, but not enough to pay for what a cow gets out of it. 
It is a good as a loosener, if you feed corn meal. 

Q. Do you consider cob of any value for grinding? 

A. Not if you have bran. 

Prof. Henry statement (Wisconsin Experiment Station) was that 
corn and cob meal is worth as much as a 100 to feed as clear corn meal 
to cattle. 

A. To cows or steers? 

Q. Wither one, because of its better digestion and loosening up 
more. 

A. I don’t think so, if we feed bran with corn meal. 

Q. Ihave been in the habit of grinding the corn in the cob. My 
ration is this: I commence first one-half of corn and oats ground with 
the cob; with two bags of that put one bag of meal; about 11 pounds of 
that a day, and the ration of beets once a day, and as much corn fodder 
through the day as they want, and at night a ration of this: Good hay 
cut early. 


Q. ‘Are yours large cows? 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 39 


A. Yes sir. 

Q. Do they get fat under such feeding? 

A. No sir; I am ashemed they are so thin. 

Q. What kind of hay? 

A. I prefer clover, but for the last two or three years my clover has 
been a failure. I cut timothy as soon as it starts to turn. 

Mr. Newman: We donot want our record to stand as it does on the 
value of this ration. Mr. Masonsays he is feeding 20 pounds of oats and 
bran to the cow. We can’t afford to feed a balanced ration unless we 
take in oil meal or gluten meal. Is the gluten meal with the corn meal 
and bran more expensive than the corn meal alone? 

A. A given weight of the corn, bran, and gluten meal costs more 
} than the same weight of corn and bran; but the former ration is the 
cheaper milk food. How much do you pay for bran? 

Q. Fourteen dollars. 

A. The gluten meal costs $26.00. As a milk food a pound of gluten 
meal is equal to two and a half to three pounds of bran. I am surprised 


that the condensing factory objects to the use of gluten meal. 
Q. We are too. 


A. It seems to me a ruinous practice to feed cows 20 pounds of a 
mixture of bran and corn meal. Itis extravagant feeding and is injurious 
to cows. Ten pounds would be ample. I am not feeding a single cow 
ten pounds of meal a day, and I believe I am producing milk as cheaply 


as any of you, considering quality. 


We are not working with exactly the same end in view. Itismy aim 
to so feed that I get the largest yield during the maximum lifetime of a 
cow. You seem to pay little heed to the length of time the cow remains 
useful in the dairy. You stuff her with grain, and when she gets fat she 
goes to the butcher. My cows work in the dairy from 12 to 15 years. 
Your system may be the most profitable under your conditions; yet I 
have some doubts on that point. It may not be best for you to rear 
the heifer calves, but I believe it would be fully as profitable to buy heifers 


2 to 3 years old and by careful feeding keep them in the dairy eight or 


40 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


ten years. This would do away with the wholesale cow killing that is 
going on in the Hlgin district. 

Mr. Newman: We have a paper on this program giving us these very 
subjects, and I expect we will hear how to make first-class milk and 
large quantities of it, and how he has not had to use his farm yet and 


' leave the vicinity. 


DAIRY COWS AND HOW TO CARE FOR THEM TO 
GET THE BEST RESULTS. 


C. P. GOODRICH, FT. ATCHISON, WIS. 


Mr. President, Ladies and Gentlemen: 

I have the privilege once more of talking about a dairy cow. Ialways 
feel good talking about the dairy cow, that is, if they like to hear me. 
When I talk to an audience that don’t like a dairy cow, that hates the 
sight of one, I can tell by the way they look. ButI have got into a differ- 
ent kind of an audience here and I know it. | 

The most profitable dairy cow is that that can consume and digest 
and turn into milk a large amount of food, saving only just enough for 
herself to sustain her own life and strength. 

Cows in their original natural state were just like other animals. 
The cow produced just milk enough to sustain the young, thats’ nature. 
She gives milk just as long as the young require it—which is only six or 
seven months—that’s nature. Then she ceases giving milk, and if she 
had sufficient food, she began to lay on flesh ready for some future time, 
or if short of food, then partial starvation. So you see, the cow, by na- 
ture, is made to give milk and make meat. 

But man took hold of the cow. One set of men saw her capacity for 


giving milk, and that milk was good human food, and they undertook to 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Wa 


improve her in that respect. Now you know we can do almost anything 
with domestic animals. 

They selected the cows that would produce the most milk and fed them 
So as to produce the most milk possible. They got sires of the best milk 
producing families and raised the calves from these cows and these sires, 
and then tested the cows. When these heifers came to giving milk, they 
rejected the poorest and kept the best, so that one generation after 
another kept un improving in their milking qualities, and during the 
later years they have improved faster. When they got the Babcock test 
and used the scale they could tell just how much she produced and how 
much butter fat. Nowadays, instead of a cow giving milk just enough to 
keep a calf for six months, will keep two or three calves, and will con- 
tinue on giving milk nearly through the whole year. 

Another set of men undertook to improve the meat-making quali- 
ties of the cow. They selected those that would put on flesh the fastest 
with a good amount of food, and put on the meat in places where the 
cuts were worth the most. Now they have got splendid beef animals, 


and splendid dairy animals. 


Now, the question is, can you tell one from the other by the looks? 
Original state from the same stock. I know that there are some men 


who say there is no such thing as the dairy form. 


About thirty years ago I started in to improve my herd of cows. I 
weighed the milk and tested it as best I could under the conditions at 
that time. Skimmed off the cream and churned it into butter, and found 
out how much each cow madeina year. There was a gradual increase 
in the production right along. I paid no attention to the looks of the 
animal. I shut my eyes completely to that. The cow that would pro- 
duce the most was the best cow, and ske was the handsomest cow in my 


eyes. “Handsome is as handsome does’ was my motto. 


When I gota herd that was a well producing herd, then what did I 
see? They were allofoneform. They had certain characteristics. They 
were not all one color. Some were brown and some gray and various 


colors, but they all had a peculiarity of form. I called that a dairy form. 


42 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Here two years ago, one of the professors from the Wisconsin Ex- 
periment Station came to Fort Atkinson. He looked over the herd of 
cows. Afterwards he said: “This is the most surprising sight I have 
ever seen; they look as if they were all cast in one mould.’ That is the 
dairy form. 

I have been studying for a great many years the form of the dairy 
cow. Ihave spent a good share of my time in the stables, and I find pretty 
good company there, too. Sometimes men come to my house and say to 
my wiie, “Is Goodrich at home?” She tells them they will probably find . 
me in the cow stable, that is where he finds his most congenial society. 
I was learning all the time. You will find that form running through all 
good herds. 


I am not saying a single word about breed. It is the form that indi- 
cates the dairy cow. The work that an animal or a man is put to has 
something to do with the shaping of him. I am not shaped like every 
other man. The work that the cow has been doing has fashioned her into 
shape—been doing it for generations. 

In 1893 we hada dairy contest here at Chicago at the World’s Fair. 
There were prizes offered for the breed that would produce the greatest 
net profit. They were all determined to make the best showing. The 
Jersey men spent $30,000 in finding the 25 cows that were going to be 
entered in that contest. ‘They got one from Texas, another from Maine; 
they came from all over. The superintendent, Mr. Fuller, heard that 
there was a cow that would produce 800 or 1000 pounds of butter a year, 
and he would go and see the cow. If he thought that she was worth, 
then the cow was tested, and this was all done a year before, so they 
could be fresh at the time the Hair commenced. Fifty cows of that 
breed were brought to Chicago, and then they were tested again, and they 


Kept the twenty-five best. 


The other men followed the same idea and plan. I tell you it wasa 
great sight. I believe it could not be beat. I was there and spent quitea 
little time, and I says, “There is your chance, a chance you will never 


have again in your life to study the dairy cow.” And I want to tell you 


ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 43 


today that I spent more time in those stables than in looking over all the 
rest of that great show. Some said I was a fool, and it was true, but I 
staid there just the same. I took my camp stool and would sit down by 
some cow that I thought was almost perfection. There was that one, 
Brown Bessie, and I studied her over and looked her over and over, and 
‘then after spending several hours in the different stables I would think 
it was my duty to see something else and then go. I started several times 
to go to the north end of that park, but I never got there but once and 
then only for a little while. Those cows would pull me right back. I 
had a sight I never shall see again. There was a cow that was better 


than all the rest. So we called her the Worlds Champion, Brown Bessie. 
(Interrupted to allow the Committee on resolutions: to report.) 


Mr. M. H. Thompson, Chairman of Committee on resolutions reports 
as follows: 

Mr. President: We were appointed only just before your adjourn- 
ment this morning and havenothad time to prepare a complete report, 
but have agreed upon a report to Washington. 

“Whereas, The bill recently passed by the lower house of Congress, 
known as the Grout Bill, and now pending in the Senate, is of vital in- 
terest to the dairymen of the northwest, especially to dairymen of IIli- 
nois; therefore, 

“Resolved, That the Illinois State Dairy Association, now assembled 
in annual session, earnestly request our representatives in the Upper 
House of Congress to use every honorable effort in their power to the 
end that the bill, as passed by tbe Lower House, pass the Senate and 
become a law.” 

Moved and seconded that the resolution be adopted. 


Carried unanimously. 


I think I got to that interesting point where I was studying Brown. 
Bessie. I will tell you how I studied her. I would look at her for some 
minutes, and then shut my eyes to see if I could see her. I practiced that. 
when I was learning Sunday school lessons, and it came in good that 


time. Then I would open my eyes and look at her again, and then shut. 


Ad ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


my eyes again, and I practiced that until I got her so photographed on 
my brain that I have seen Brown Bessie ever since, whether asleep or 
awake. She had the quality that we calla stayer. She was on the Fair 
ground there nearly six months and making more butter at the end than 
she was a few weeks after they commenced; made three pounds of butter 
a day. Sol called her as nearly perfect a dairy form as can be had. The 
Jerseys were all splendid animals. The Guernseys were all good; Short 
Horns were magnificent dairy cows. There was a Kittie Clay. For 
three, four, five, and even nine generations of the Clay family have all 
Kitties. 


How did that come about? : In 1797, 104 years ago, Mr. Clay, one of 
the ancestors of Henry Clay, imported from England for milking Short 
Horns such as they had there. That family has been bred in dairy lines. 
But do you think they were beef animals. What would you give fora 
Steer? Isn’t worth any more than one of the scrawniest kind. But they 
are splendid dairy animals and had the dairy form. But they got a few 
Short Horns that were not splendid dairy animals. A Michigan man 
was superintendent of the Short horn herd and a good talker. Hesaid 
to me several times, ‘Now, Goodrich, we are going to show you that the 
Short Horns are something for the dairy. We will hold you fellows a 
pretty close run.” They would if they had had dairy Short Horns. He 
said, pointing to ‘““Marchoiness,” ‘“‘There’s a cow that I believe is going to 
beat the whole crowd.” The cow had a splendid udder and gave the 
most milk on the ground, and making at that time almost as much butter 
as any of them. I told himif that cow was going to win in a long con- 
test, then all my study of the dairy cow has gone for naught. She began 
to drop in her milk. She atea lot of feed, but kept going down in milk, 
and at the end weighed more then 200 pounds heavier than when she 
started in. She was true to her natural instincts as shown by her form; 


she could not keep giving milk, but made fat. 


Any questions when I get through, please ask me, but you know I 
am not like Prof. Haecker here. He could catch on and go ahead. I 


can’t, I am getting old. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 45, 


The first thing to look at is the cow’s head. She’s got to havea good. 
head, or she can’t be a very big producer. Broad between the eyes, with 
a large brain, and a mild, intelligent eye. This milk production is the 
result of nervous energy, and ittakes a strong brain to make a strong: 


spinal cord clear through the column. 


When satisfied with the head, I look at her jaw to See if it is strong 
and muscular. Then I look at the depth through the body. The next 
thing to see if she has large capacity for handling and digesting the great 
amount of food that her strong jaws are able to eat. Then I see that she: 
is well cut up under the throat; that she has a slim neck, and then see 
that she is thick through, has good large heart room. Brown Bessie 
you could almost put your fingers under her shoulders between there 
(indicating chart) and her neck. Then I look to see that she has a 
good and strong bony structure, all around the strong spinal column; 
that the back bone is strong. Then see that the ribs are wide apart— 
the sections of the bones are wide apart for the reason that the nerves 
come from the spinal cord through the section of the backbone and go 
down here to make milk, and for the nerves to come out there, there 
must be aspace. This openness goes clear to the end of the tail in some 
cows. Brown Bessie’s comes below the point of the hock. No more 
bones there, but open. I see that she is thick through here where the 
organs of maturity are. The point of her hip is down there, her back- 
Side is between her hips. In a beef animal you can lay a stick on to one 


point of one hip to the other and just touch the top of the backbone. 


Then I follow on further to see that instead of being rounded out 
here, she is cut out. You come behind her and her thighs are thin, and. 
then above the udder is a sort of a valley, a wide opening groove, and then. 
in front of the hind legs it arcties up. What for? Soasto giveroom for 


the great, magnificent udder she has got to have to be a good producer. 


Here is another thing—the milk veins. The glood comes through 
the inside down to the udder inits work of making milk and returns. 
from the udder back to the heart to he milk veins, and here is an open- 


ing through the chest up to the heart. If the milk veins are large and: 


46 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


active, the cow is at that time giving a lot of milk. You can’t always 
tell by just looking at the milk veins. If they feel like rubber tuges they 
are active, and if dry a heifer never gives milk. By feeling of these milk 
wells to see how large these openings are, then the inference is that 


there will be large milk veins. 


I haven’t said anything about the udder particularly. The udder, as 
I said, a cow must have a good udder to do good work. But I want to 
say to you that more men have been fooled by a great big udder than 


anything else. 


When a man goes out to buy a cow—and of course the man selling 
says it is the best cow he has—and she has a great big udder and givesa 
great big amount of milk, he thinks that is enough and looks no futher. 
But I will look and see if she has got the machinery to fill the udder. 
If she hasn’t go the machinery to fill it, then I don’t want her. Look 
and see that the udder runs well back, so that the connection between 
the udder and the body is!ong. I look to see tha she has four good tits 
well apart. But some of the biggest producers in the country haven’t 
got symmetrical udders. Burns got from two Guernsey cows 912% 
pounds of butter by actual test under the supervision of the Experiment 
Station. Lilla Ita gave 828. Of course they were cared for, but Lilla 
Ella, the one that produced the most, had a very deficient front udder. I 
happened to be the judge at the Wisconsin State Fair when those heifers 
were 2 years old. Of course I gave Lilla Ella the first and Lilla Ita the 
second. When I placed those ribbons on, I heard a man behind me say, 
“The old man has made a mistake this time.” His companion asked 
him why, and he said he ought to have put the first ribbon on the other ~ 
cow. That cow’s front udder was very deficient, but she had udder 
enough to do a whole lot of business; udder enough to handle the milk 
for 912 pounds of butter ina year, but it didn’t make any difference 
about that imperfection. If there had been anouther cow with a perfect 


udder I would not have given her the ribbon. 


You may have the best formed cow in the world, and the best bred 
one, but unless she is fed right, you are not going to get milk out of her. 


ILLINOIS STATE DAiIRYMEN’S ASSOCIATION. 47 


But you may have the best bred and best fed cow, and then not get 
much milk out of her. She has got to be taken care of. To do her best 
she must be absolutely comfortable all the time. She must have a good 
comfortable stable with a good bed. You don’t know how it makes me 
' feel to see cows lay down on a hard floor and no straw. I always feel as 
though it makes my bones ache. They want a good bed, a good made 
up bed. Seethatitislevel. Then what? If well fed and otherwise han- 
dled right, she will be chewing her cud and making milk. In the sum- 
mer time too they have got to be comfortable to do well. Then along 
in the fall, when the cold, stormy weather comes, it makes my heart 


ache to see cows out in the cold. 


I will tell you what happened on my place one time. I had one of 
my boys, about 21 years of age, running the form. Well he thought he 
was running it, but the old man was there. He was getting the proceeds. 
Now, of course, the young fellow had been well instructed in these 
things. We had 20 cows giving milk and they were making just 28 
pounds of butter a day right along. In October, kept the cows in the 
stables night, because it was uncomfortable outdoors. One morning the 
boy turned out the cows and pretty soon it commenced one of those driz- 
zling rains. We were in the house, could not work. I wondered if he 
was thinking of the cows. “It is rather bad for the cows,” I said to him. 
“I guess it will clear up pretty quick,’ he said. I said no more, but it 
kept on that slowrain. Every little while he would mention that he 
thaught it wasn’t going to rain much longer. As sorry as I felt for the 
cows, I really hoped it would rain all day just so he would learn a les- 
son. It turned out that way, and what was the consequence. ‘The but- 
ter dropped right down from 28 pounds to 25 pounds. There was a 
chance for him to figure at 30 cents a pound. They never was brought 
back and never could be. Do the best he could, didn’t turn them out 
any more, but only got to 26 pounds a day, and that was all he could do. 
There is no use in telling how much was lost. Suppose he had gone on 
and left them out another day, there would have been another drop. And 


then suppose added to that some of the milkers raised a row in the 


48 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


stable; there would lave been a bigger shrinkage than ever. At the end 
of the year we would have been saying that dairying dont pay any- 
way. 

Cows must be used with the utmost kindness. You have no idea 
of the power of kindness over the brute. It is just as great over the 
brute as over the horse. In fact you can’t get along without kindness, 
and do well. There is no cow on éarth that will do her best for a man 
that she hates. If the man hates the cow the feeling is reciprocated. 
They must love him or they will not do their best for him. 

I have written instructions how to milk; how to take hold of the tit, 
which to milk first, the front or the hind ones. There is no use talking 
any such thing. All you want is to best please the cow, you will get 
the milk quicker. Don’t keep on stripping when you have got the milk. 
You must milk at regular times, and it is a poor thing to change milkers. 
Milk in regular order. 

Here is a row of cows and you have been in the habit of commencing 
at this end of the row. If you will notice that about the time you have 
got done milking this cow the milk is commencing to drop from the next 
one. She is expecting to be milked and is ready. Don’t miss her and 
go to another, because if you do you won’t get as much, and what you 
do get won’t test so high. I have seen that tried and been telling that 
to an audience and a man got up and said, “I do that very thing and I 
was testing the milk and I didn’t know what in the deuce ailed it.” 
That is a fact. If a cow is chased by dogs or anything else, you decrease 
the flow as well as the butter fat. 

Q. What is the idea of the voice you speak to a cow? 

A. Speak to a cow kindly; there is something soothing in a good 
natured voice. They know it just as well as can be, especially if you are 
in the habit of getting mad. If you swear at a cow you don’t get much 


milk. 


Q. I would like to know if it is possible to speak in that way when 


your cow has kicked you over? 


iA. Do you suppose a cow would kick such a man over? 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 49 


Q. Yes sir. 

A. They don’t kick me, and a man asked me that question once. 
Suppsoe she should kick the hired man.”’ I told him just what would 
happen. That hired man would leave my premises just as quickly as he 
could get out of the way. No men can milk my cows that the cows hate 
so badly that they kick them. You may think that is pretty strong, but 
the man has got to like the cows. If they cannot be conquered by kind- 
ness they can’t by harshness. They should be treated like human beings, 


The most particular time.is when the heifer comes in with her first 
calf. Many a good heifer, well bred and well fed, has been spoiled the 
first year. I will tell you how I have done. Some cows are so stolid 
that it makes no difference, but they are not worth anything anyhow. 
I will tell you how my way of doing is. 1 am going to have that heifer 
in a box stall and keep her tame and gentle. Some morning go and 
find a calf there. That heifer will look at the calf and then look up at 
you. She is trying to say, “Don’t you hurt my baby.” After a little 
soothing she gets over that. I give her half a pail full of warm water and 
I have the box stall with a board seven or eight inches from the bottom 
then another board six or eight inches above that, andsoon. I go over 
in the stall and quietly push the calf under the bottom board. Iam not 
going to let her have the calf any longer than possible. Now then, her 
calf is just outside. While she is looking at the calf I am petting her, 
and pretty soon I take hold of the udder, and she hardly knows whether 
I am her calf or the other fellow, and that is the way it goes, and I man- 
age to take the place of the calf in the affection of the cow, and the 
calf is right outside and I can take the calf away and she gives down 


her milk just as well as before she had the calf. 


One time I had a heifer, and thought it would be very nice and called 
her Brownie. But I didn’t manage just right with her. I let her have 
her calf for three days, and when I took the calf away she didn’t give 
down freely. I thought my lady would be ready next time. The next 
milking was the same thing. I had to let her have her calf. The calf 


took one side and we went in partnership. I thought we could join 


50 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


® 


forces that way and run the calf out, but it was never a success. That 
cow would have spoiled if not letting her milk down free, and her milk 
did not hold out. I took to feeding her soas to take her attention. That 
is not the best way, but it did better with her. Finally we had a little 
Dutch boy, 16 or 17 years old. He came to my place and he did love 
cows, and when he came out there and talked to Brownie, the cow fell in 
love with him and he milked her for two years, and she was by far the 
best producer I had. She would always come up to him and love him. 
After being there for two years he went to Minnesota. He stayed there 
about nine months, but he was so homesick for those cows he couldn’t 
stand it. He came home and didn’t even stop at his father’s house, but 
came right over to my farm and rushed out to see the cows. Brownie 
mooed and you ought to see the animals rub down his cheeks. ‘You never 
never saw a man so affectionate over anything in your life. She was 
just the same cow with him she always was. He governer her by kind- 


ness and got the good will of the cow. 


I am going to tell you one thing more. One time, several years ago, 
I was way out west in Nebraska driving in a buggy with a young man, 
near the close of a June day. We were just passing a sod house. There 
was a girl coming out of the door, apparently about 16 years old. She 
was dressed neat and clean, although she had bare feet. She had a nice 
bright pail in her hand. She looked way off west where there was a 
jarge herd of cattle, 500 or 600, and as she looked over she cried, ‘““Come 
Sukey, Come Sukey!”’ I said to the young man, “Hold on.” We went to 
one side of the road, and I took out a map pretending to look at it, but 
the young man was looking at the girl I think. When the girl called 
that way I saw a Jersey turn and travel right to her as rapidly as she 
could walk. When she came up she mooed just like when a cow talks 
to a calf. She patted the cow and said “You good Sukey,” and she put 
her arms around her neck, and pretty soon the cow turned herself around 
and she sat down and commenced to milk. At first it went ting, ting, and 
then pr-r-r, and pretty soon the froth was running over the pail, and 


when the milking was finished she patted Sukey and the cow started off 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 51 


about two rods and then-looked back and mooed, and the girl said 
“Good-by Sukey” and off she went. “There’s a dairy maid for you,” I 
said, and he said, “You bet. I thought there was a little choking in his 
voice. They are some years older now, and are partners in the dairy 
business, and havea nice family, and they have got the best herd of Jerseys 
in the state of Nebraska. 


DISCUSSION. 


Mr. Wright: I wish you would emphasize the kindness to dairy 
cows. In October I wanted another hand very badly, and in fact I 
could hardly get along without another hand. I was in Elgin one morn- 
ing and a young man got off the car. The first question he asked me 
was, “Do you know of anybody who wants a hand,” and I told him I 
wanted one. “‘Can you milk?” “Yes sir.” ‘“‘Where have you been at” 
work?” “In Iowa.” “I am a herder, am a cattle herder.’”’ I asked him 
what he wanted. He told me. He got in my wagon and went home 
with me. He had not been with me two or three days when I told my 
wife I would have to get rid of him. He would spoil every cow in the 
stable. As soon as he went in the stable the cows would begin to step 
around and try to get out of his way. ‘And one night I told him he had 
better hunt another place. I told him I didn’t think he was doing justice 
to my cows and would spoil every cow he milked. I told him we were 
not getting all the milk we were entitled to. He said what he didn’t 
get at night he would get in the morning. I let him have two or three 
of the gentlest cows and in a few days they would not let him come 
near them. I went to the worst one of the herd and I said ‘‘Nora, stand 
over.”’ She stood over. She never stirred while I was milking her, 
That is the experience I have with milkers. 


Adjourned until 7:30 p. m. 


52 ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 


Tuesday, January 8th, 7:30 p. m. 


President in the chair. Convention called to order. 

Music—Song by the Hon. Jules Lumbard, ‘The Old Sexton.” Re-. 
sponded to an encore. 

Reading—By Miss Anna Baumar, “The One-Legged Goose.” Re- 
sponded to an encore. 


Sing—By the Illinois Quartette. Responded to an encore. 


ADDRESS BY J. H. MONRAD. 


ASSISTANT FOOD COMMISSIONER, CHICAGO, ILL. 


Mr. President, allow me to thank you for the time you have given me 
on this program. Mr. Jones was unable to come, and yesterday he came 
down and informed me I should attend this convention, so I have pre- 


pared in a hurry this short paper. 


Mr. President, Ladies and Gentlemen: 

It seems as if fate is against the State Food Commissioner, as, at the 
last moment, he notified me to express his regret at not being able to at- 
tend your meeting, his duties calling him elsewhere. And it seems as if 
fate is against your Association when it again saddles me on your meet- 
ing, like the “Old Man of the Sea.” As for myself, I am most happy in 
having the chance of meeting you again. 

It is just fifteen years ago when I had the pleasure of attending your 
meeting in this very city, and while there has been considerable pro- 
gress in the Dairy Science since that time, I regret to say that we have 
not kept step with it in the general practice, neither in the creameries nor 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Ee 


among the milk producers. While we have only just started the work of 
inspection, the reports received show this sufficiently even if I had not 
been aware of it before. 

Creamery men do not seem to understand the value of ventilation so 
as to dry up quickly the floors, the ceilings, and utensils. Nor do they 
always value light enough, forgetting that light not only kills undesir- 
able spores, but enables the buttermaker to see the dirt. Nor do they 
seem to value paint enough, forgetting the moral effect of a neat appear- 
ing creamery inside and outside, not only on the buttermaker but on the 
patrons. 

Milk producers do not seem to understand the value of stable venti- 
lation, drainage, light, and whitewash, carding and brushing the cows 
and aerating the milk. Ay! even the need of cooling and thorough clean- 
liness is hardly understood, the consequence is that they easily suc- 
cumb to the arguments of the slick talking agents of preservatives and 
are induced to use these as aremedy for neglect of cleanliness, and are 
thus led to be accessories before the fact in child murder. While the State 
Food Commission disapproves the use of preservatives (other than salt, 
vinegar, and alcohol), it is especially down on their use in milk and 


cream used so much by infants and invalids. 


As I notice many present this evening who are not directly interested 
in the Dairy work, I presume you expect me, as Mr. Jones’ assistant, to 
make a few remarks as regards the State Food Law and its enforcement. 


While a great deal of good has been done in the way of enforcing the 
use of more honest labels, Iregret to say that in many ways the law has 
been ineffective and will remain ineffective until it is modified. Indeed, 
I may say that Commissioner Jones has prepared amendments which will 
be presented in the coming session, and I hope you will all urge your Re- 


presentative to support them. 


But this is not all thatis needed in order to enforce the laws. We 
must have the hearty|support and co-operation of the public spirited 
citizens who will not grudge a little time and trouble. Let me illustrate. 


One of our inspectors, a citizen of this fine city, got on the track of a most 


54 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


glaring and audacious fraud perpetrated right here. An agent, it seems, 
went round and took orders for fine creamery butter at a low price ‘“‘be- 
cause he had an uncle in the business.” The stuff delivered by another 
man turned out to be oleomargarine, with stencil, without stamp, so that 
he violated not only the State, but also the Federal law. Yet, when our 
inspector tried to get private citizens to help him prove the case no one 
would volunteer. This makes itnot only more difficult for us to secure 
evidence to protect you against fraud, but gives the defendants’ lawyers 
a pretext to accuse our inspectors of “wanting to catch” their client, which 
he would not have if private citizens volunteered their aid. 

Nor is it only by helping usin getting evidence that the citizens 
should protect themselves, but also by paying reasonable attention to 
market values. If, as for instance, they were to notice the wholesale 
price of extra butter to be twenty-four cents, they may reasonably expect 
to be defrauded if anyone offersit at retail at less than twenty-seven to 
thirty cents. 

The work of enforcing any Food Law must, of a necessity, be more 
or less educational. That is the history of nearly all commissions. 

The standard of honesty varies just as much as the standard of 
cleanliness, according to our education. And yet that is ‘““no reason why 
all means should be fairin love, war, and horse dealing’ any more than 


in any other business. We shouldtry to be honest in one and all. 


To illustrate why education is needed so as to get a uniform stand- 
ard of honesty and cleanliness, let me give an example of the latter. Some 
thirty years ago in Sweden I rented a farm, engaging the farmer as fore- 
man and all the help as well. There were two girls who both were as 
smart as smart could be at any rough work from loading hay or manure 
to shearing a sheep or helping butcher a hog. One of these I selected to 
keep my houseandcookmymeals. After vainly trying to induce her to 
wash the glassware, etc., properly, I took a tumbler and held it up be- 
tween her and the light saying, ‘““‘Why Lena, can’t you see that this is not 
clean?” ‘‘No! Boohoo! No! I cleaned it all right; boohoo!” 


The condition of the tumbler was like a Chicago window not cleaned 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ae 


for two weeks, or—dare I say it—like the-average window in our average 
creamery. The girl was honest and willing enough, but her standard of 


cleanliness was not quite up to the mark. 


And so itis with the standard of honesty. It is very difficult to en- 
force any law of a higher standard than that of the average people, and 
for that reason I appeal to the citizens for their hearty support of the 
Food Commission. 

You wili, later on, hear a paper on “Chicago Milk Market” by Dr. 
Eaton, State Analyst and expert chemist, who, in St. Paul and Chicago, 
has given considerable thought to the subject of marketing milk. He 
has during the past year, analyzed some seven hundred samples of var- 


ious food products. | 


While, as I said heretofore, our work has been chiefiy educational, 
we have also secured several convictions and have several other cases 
pending and shall be only too glad to receive pointers as to violators of 
the law which will be used without disclosing the names of our informants, 
unless indeed they are patriotic enough to volunteer their evidence in 
court. { 

Those interested in our work will be able to get a copy of the Annual 
Report, now in the Printer’s hand, by writing to our Chicago office, 1623 
Manhattan building. 


And now, Mr. President, allow me to thank you and the members of 


this Association for your kind welcome. 


If there are any questions asto the Food Laws, or regarding our 


work, I should be most happy to answer them. 
Mr. Long: Has the anti-color law of Illinois been repealed? 


A. Ithasnot. The National Dairy Union took a case and got it as 
far as Judge Hanecy’s court. He adjudged it unconstitutional. We had 
two color cases, and to our surprise, really before the lawyers knew where 
they were, these people preferred to plead guilty and pay the fine. The 
next day we had six more color cases, and they had one of the best law- 
yers, and he raised a question before the judge that he had no jurisdiction, 


56 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


and the judge refused to take any action in the matter. We appealed the 
cases and we hope to bring them up in the higher courts. 

Mr. Coolidge: Would it be proper for you to state something of 
the nature of those amendments that are to be brought before the legis- 
fature on the Pure Food Law? 

A. The main thing isaclause which we have in the oleomargarine 
law, that ‘“‘No person shall by himself, his agents, or employes,” ete. 
This makes the storekeeper responsible for his clerk. 

We had a case against a very prominent grocer on the North side 
whose clerk was caught selling colored distilled vinegar for pure cider. 
The facts were not denied. We had absolute proofs. And to my great 
astonishment this so-called respectable merchant said: ‘‘We did not 
give instructions to our clerks to sell it that way,’ and the court upheld 


them and declared them not guilty. 


Another one is, the present law does not allow the commissioner to 
employ legal help, outside of the State’s atorney’s office. If any of you 
gentlemen would go up and visit the State’s Attorney in his office one day, 
or even one hour, you would be impressed with the knowledge that we 
stand a very small chance of getting before a jury, when there are eight 
hundred or a thousand cases before ours. They are crowded so that itis 
virtually impossible to do all the work. We have been put off from time 
to time. We are now compelled to make a criminal case, set into motion 
the grand jury, and then take the case before that jury,and why? Be- 
cause a man has been caught selling a pint of colored distilled vinegar as 
cider. It is absurd for a first offense to make him pay a fine of fifty dol- 
Jars and make a criminal of him, instead of taking him before a justice of 
the peace and fining him five dollars for a first offense. The second 
offense should be a criminal offense. That is what we are trying to have 
changed. 


I may say to the creamery men present that at my suggestion we are 
going to try and make it cumpulsory by law to register and fill in the 
blanks reports sent out to them. Out of six hundred sent out, we re- 
weived only one hundred and twelve replies. The law should compel the 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Ba 


filfing of those blanks, and I know that it can be made the means of val- 

uable education to the creamery man and the dairy farmers. 
Singing—By the Illinois Quartette. Responded to an encore. 
Colored specialties. Responded to an encore. 


ADDRESS BY A. B. HOSTETTER. 


SECRETARY ILLILNOIS FARMERS’ INSTITUTE. 


Mr. President, Ladies and Gentle men: 


If the remarks to you are worthy of a title, I will call them “‘Looking 
Backward.” I thought it might be interesting to you, being the dawn 
of a new century, to call your attenton to a few facts which will illus- 
trate some of the conditions which have existed in Illinois during the last 
century, which will never recur, and which wll only be known hereafter 
in the annals of history. 

When the century, which has just passed, was yet in her teens, IIli- 
nois was practically a wild and unsettled territory, with the exception of 
a few settlements along the Ohio and Mississippi rivers and a few trap- 
pers; it was uninhabited by white people. 

A traveler, or rather an explorer, about the beginning of the last cen- 
tury, wrote back to his friends in New England as follows: That the 
territory bordering on the Rock and Fox rivers was habitable; that 
these rivers were navigable, Rock river as far as some point in Wiscon- 
sin, and Fox river as far as Fox lake. He told them that any people who 
were willing to face the hardships of a pioneer life for two or three gen- 
erations, could find in the territory drained by these rivers, natural ad- 
vantages almost equal to New England. As for the rest of Illinois, it 
was a 2reat waste of barren land. That is was as flat asa pancake; rich 


in grass, where gnats were as big as toads, and where there were 


58 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


buffaloes and rattlesnakes, the one with dreadful face and the other with 
dreadful sounding tail. 

When the last vestage of the Indian tribes had been driven across 
the Mississippi to return no more for ever, and the people began to come 
from the east to make their homes in Illinois, then the early settlers 
came mostly overland in wagons. Generally these wagons were drawn 
by oxen, and frequently the oxen were the offspring of the family cow 
which followed the wagon and furnished the main food supply for the 
support of the family while on their journey westward. 

They did not anchor unti] they found some timbered spot and water 
around. Thus it was that the first homes in Illinois and the first dairies 
were located by running waters, and were of the type described by Whit- 
comb Riley as being “Out at Old Aunt Mary’s.” The family cow filled 
an important place in the history of the State. As the settlement grew, 
whether on the farm or in the village, or in the town, they always kept 
a cow or two. In fact, fora number of years, the larger number of cows 
were owned in the town. 

The Illinois towns were not laid out and built as Boston was, on each 
side of the cow paths, yet the cow paths in Illinois were important fac- 
tors leading as they did from the setlements to the prairie pastures. 
They were the thoroughfares by which strangers found settlements and 
by which visitors took their departure. 


As the country became more settled, and the farms were cultivated, 
and the farms began to encroach upon the common pasture, then the cow, 
especially the town cow, became a factor in State politics, and laws were 
proposed and enacted either for her protection or her restraint. Many 
an aspiring candidate for legislative honors attained victory or met his 
Waterloo, according to the side of the fence on which he stood in respect 
to the rights of the town cow. 

Long after the common pastures were things of the past, the town 
cow claimed the right of eminent domain and continued to pasture on the 
highways. But the town master, who began early to make the road beds, 
shortened the pastures of the highways and compelled the town cow to 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 59 


invent schemes for overcoming the barriers of a legal fence that she 
might satisfy her appetite on crops grown for other purposes. 

Such schemes and conduct on the part of the said town cow led to 
innumerable lawsuits in the lower courts, and made young attorneys to 
prosper financialiy. The old brindle cow with the crumpled horn be- 
came an expert in opening gates and in picking out the finest garden 
patch. She not only tossed the dog and worried the cat, but she shook 
the whole town, and took pride in leading the whole town herd into all 
sorts of trouble. She created neighbor quarrels and slanders and tears 
and profanity. As the State grew in popularity and resources, the vil- 
lages became towns and the towns great cities, and in this process of 
development the town cow, as Ex-President Cleveland would say, went 
into innocuous desuetude. 

In the establshment of dairies and creameries the country and city 
Storekeepers endured trials and tribulations. To handle their cus- 
tomers, and at the same time handle their dairy products required ou the 
part of the store keepers a dégree of diplomacy, which, were he living 


today, would justly give him a seat in an International Peace Conference. 


In the first Illinois State Fair which was held near Springfield in 1853, 
according to reports of the Agricultural Society, no dairy cattle were 
exhibited, but permiums were given on the best butter made in thirty 
days. They put a limit of thirty days to gather the cream. The first 
premium was a diploma and the second and third $10 each. The Com- 
mittee reported in writing that the dairy household and general farm 
products exhibited, with afew notable exceptions, were uninteresting 


and discreditable to the regions which produced them. 


In 1854, the State Fair offered premiums for the best fifty pounds of 
butter made in May and June, butter to be exhibited in October. At this 
fair of 1854 the committee on milch cows expressed their unbounded sur- 
prise and deep regret thatatsuch a splendid exhibition, one mlch cow, 
solitary and alone, should be presented for premium. The cow in ques- 
tion named White, according to statement, fed on grass alone, yielded 


sufficient milk in ten days of the dry month of August to make 17% 


60 _  JLLINOIS STATE DAIRYMEN’S ASSOCIATION. 


pounds of excellent butter, which appeared onthe fair ground in October 
in good condition. The marvelous preservation was due, no doubt, to the 
fact that bacteria had not been discovered, or possibly the bacteria had 
not learned at that date that they could live in butter and propogate. 
From this statement it must appear that if the early settlers had had the 
‘skill of the modern daryman to breed dairy cattle on dairy lines, we 
might have today in Illinois a breed of the lineal descendants of these pio- 
meer cows, and from their keeping products would excel the later breeds. 

Men on this Committee were wise in their generation for they com- 
~plimented very highly and gave a premium to a team of five yoke of oxen. 
A remarkably strong team, and the committee suggested “the propriety 
of using more oxen and less horse labor on the farm.” Think of this in 
Illinos as late of 1854. 


Another remarkable exhbit at this State Fair in 1854 and the only 
dairy implement on exhibition was a thermometer churn. Just what it 
was like we were unable to learn, but it never came into use, for the but- 
termakers of that period knew well enough that without such contri- 


vances that sometimes the cream needed warm water to make the butter 


come, and sometimes cold water, and if the churn had been bewitched, - 


or the cows bewitched, that neither hot nor cold water would have any 
effect, and if the cream itself was bewitched and would grow and grow 
as it was churned until the churn was full even to running over, that a 
good churn was worth more than all the thermometers in the market. © 
There were, however, all thrcugh these years some good butter- 
makers, good housekeepers, who, in spite of all their unfavorable envir- 
onments, knew how to do the rig nt thing at the right time to accomplish 
the desired end. These few kept alive a taste for good butter, and the 


demand was always greater than the supply. 


The rapid growth of Chicage and the natural advantages of northern 
Illinois and southern Wisconsin invited the practical dairyman from 
eastern states and stimulated investment in dairy farms and herds. These 
men realized the value of good dairy products, and the drag upon the mar- 
ket of inferior stock. They believed in co-operation and the education of 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 6E 


those in the dairy business from start to finish. They therefore early in 
the ’70’s organized the Illinois State Dairymen’s Association and began 
at once a campagn of education. From the birth of this Association to 
the present time there has been continuous growth and development 
along dairy lines in Illinois. I had intended to give some facts regarding. 
the early history of this Association, but could not find in Springfield 
any copies of the early reports, and I would suggest that if any member,,. 
or any officer of this Association has a set of the Illinois Dairy Association. 
reports to spare that they send them to the Illinois State Historical 
Library at Springfield. They would be taken care of by the State and 
become a valuabie part of the State’s history. 

The most of you are familiar with the Illinois State Dairymen’s As- 
sociation. They have demonstrated the necessity, the utility, and possi- 
bility of education along practical dairy lines. You know how, by the 
annual exhibits of dairy product and the careful scoring of the same, the 
butter and cheese has beenimproved. The dairymen inaugurated the idea. 
of educating by public discussion and a comparison of experiences, which 
plan is now so general and beneticially used in the Institutes of the State 
along other agricultural lines. The influence of this Association has 
raised the business standard of the dairyman himself and made him a 
better citizen. It has called toits assistance the Professors of the Uni- 
versities and brought them into cioser touch with the industrial classes. 
It has brought the discoveries of the chemist, biologist, bacteriologist,. 
and botanist to the farmer and dairymen and adapted them to his compre- 
hension and use. It has encouraged and taught the cattle breeder to 
breed for special purposes, and demonstrated the value of a balanecsd 
ration in economical feeding. It has been the pioneer to introduce the 
silo and silage, thereby utilizing the entire corn plant to the best advan-- 
tages. 

It has also relieved the housewife of the arduous labor of caring for 
the milk and made farm life more attractive and enjoyable. The Dairy- 
men’s Association has helped scientific investigation, and put into com- 
mon use and daily conversation, terms which a few years ago were heard 


62 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


only in the colleges. These terms are not always understood, as for 
instance, I heard an Irishman say to his friend, ‘Don’t drink that water, 
it has microbes in it.” “Well, and what are microbes?” “Sure they 
are bugs,” says the amateur scientist. “But I don’t see any bugs.’’ 
“Well, they are there, but you have to have glasses to see them. In Ger- 
many they call them germs; in France they call them parasites, and in 
Ireland they call them mike-robes.”’ 

We have named but a few things that the Dairymen’s Association 
has helped to accomplish, and the wonder of it fis that it has all been 
brought about within the last quarter of the last century. 

The chemist tells us that the elements which compose dairy products 
come from the sunshine and the air, and in selling his products the dairy- 
man is not selling of his soil fertility. This is why the dairy farms, al- 
though many of them are the oldest farms in the state, are yet the most 
productive and are constantly gaining in soil fertility. This is also why 
there is more sunshine in the dairyman’s home and a better and more at- 
tractve air about it than found in the generality of farm homes. 

We live in an age of investigation and experimentation and our great 
progress has been due almosteniirely to the discoveries of the scientist. 
The things that have been helpful to dairymen, like the Babcock test, the 
cream separator, the creamripener, etc., were all developed in the labora- 
tory by men skilled in scientific investigation. The colleges and the uni- 
versities should have full credit for the good work they have done. But 
we cannot overlook the fact, that the same spirit of investigation and 
experimentation, and the same de gree of intelligence which has given 
us the good things, has also given us the adulterations, imitations, and 
frauds that are in vogue. Weneed therefore to appeal to those who are 
interested in the higher education for a corresponding higher moral busi- 
ness standard. But I have faith in the integrity of the masses of the 
American people, and believe eventually the right will prevail. 

What the next twenty-five years has in store for us no man can tell. 
Eye hath not seen, nor ear heard, nor heart conceived of the things that 
may take place. It behooves this Association, however, as the sponsor 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 63 


and instructor of the everyday farmer and dairyman, to try in the school 
of practical experience the results and reports of the experiment stations 
before advocating them as good methods for the dairymen to follow 

Some English professors have been experimenting to ascertain the 
influence of music upon the dairy ‘cow, for the purpose of increasing the 
butter fat in her milk, and they are about convinced that when the music 
and the temperament of the cow are brought into perfect harmony, the 
butter fat is perceptibly increased. If this be true, it will make radical 
changes in their methods. The aairy maid will be again restored in the 
dary industry inanewrole. It will open up a new field for the young 
lady. They will be able to contribute to the profits as well as the pleas- 
ures of the family. The piano wiil be set up in the barn as well as in the 
parlor, and the sweet girl graduate wil discourse sweet strains, and will 
play serenades, nocturnes, sonatas, and concertos during milking time. 

Before putting this ideainto general practice, I would suggest that it 
be tried moderately at first and see what effect it has upon the cows. 

Joseph Wink, in Baltimore American, warns you of some of the possi- 
bilities, in the following lines: 


The meek and lowly Alderney, 

The sad-eyed Jersey too, 

The Holstein, with her stocky shape 
With musically “‘moo.”’ 

The other breeds of cattle, and 

The ordinary cow 

Will listen with attention, for 

We'll milk to music now. 

We'll play old Schubert’s “‘Serenade,”’ 
Likewise the ‘‘Maiden’s Dream,” 
And every cow in all the herd 

Will furnish us ice cream. 

The band will strike up “Dixie Land’’ 
Ere that tune is commenced 

The cows will give us milk for war— 
And that will be condensed. 

Or, if we play a lullaby, 

*T will soon be understood 

And all the kine will let us have 

The best of baby food. 

And when we play some drinking songs 
In one melodious bunch, 


64 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


We hope the cows will see the point 
And serve us with miik punch. 

But we’ll keep clear of rag-time songs 
And Streets-of-Cairo airs, 

Likewise of Midway interludes 

And similar affairs. , 

We will not play the ancient tunes, 
Nor others of that ilk— 

For the cows will be confused 

And all give buttermilk. 

Mr. Monrad: I wish to heartily approve of Mr. Hostetter’s idea, that 
the Secretary be instructed to turn over copies of the reports which we 
have. When I was secretary, I was instructed to try and getas many 
copies together as possible, and through the kindness of the editor of 
the Farmer’s Review and Mrs. Kelley, I secured a good many of them, but 
not all. These were turned over to Secretary Caven and he has com- 
plained to me that he had nowhere to keep them safely. I think it is 
an excellent proposition to place them in the Historical Library in 
Springfield. If Mr. Hostetter will make it a motion. 

Motion made as suggested, that the Secretary be instructed to deposit 
these volumes in the Illinois State Historicai Library in Springfield for 
safe keeping. 

Moved and seconded. 

There were two years that we had no State appropriation and I 
think that Mrs. Kelley has the reports of those two conventions in the 
manuscript, but they never have been written up. There is a chance for 
some liberal-minded member to have them typewritten and put in along 
with the other reports. 

The President: Are you ready for the question. All in favor of the 
motion say “I.” 

It is carried. 

Mr. Thompson of Elgin has shown me the fourth report of this Asso- 
ciation. It is quite a curiosity I assure you. 

Committee on Nominations—M. Long, H. H. Hopkins, J. H. Coolidge, 
J. G. Soverhill, W. J. Fraser. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 65 


Committee on Membership—A. J. Sherer, F. A. Carr, Irvin Noian, 
Joseph Newman, J. H. Biddulph. 
Reading—By Miss Anna Bauman. 


Moved and seconded we adjourn. Carried. 


DAIRY HERD AND BARNS, YORK, ENGLAND. 


Milk DHPOT, BATH, ENGLAND 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 67 


DAIRIES OF EUROPE. 


One of the most entertaining and instructive numbers on the program 
was a lecture by Prof. W. J. Fraser of the University of Illinois on the 


be) 


“Dairies of Europe,” or rather those of England, Holland and Denmark. 
This lecture cannot be satisfactorilly given here for its distinguishing 
feature was the stereopticon views illustrating the points visited. ‘The 
views were from photographs taken by Prof. Fraser during his trip and 
were over one hundred in number. A few are given here—just enough to 
show the character of the lecture on the point of illustration. The 
professor’s remarks were largely references to the views, but omitting 


those, what he said is here given as well as it could be reported. 
ENGLAND. 


“I want to tell you tonight of a little trip I took across the water 
that you may know something of dairying in the countries of England, 
Holland and Denmark. 

“Dairy methods and practicein these several countries differ very 
materially in many particulars and are all quite unlike our own. 

“We first visited the beautiful old country of England. The princi- 
pal characteristics of English dairying are, that nearly all the milk is 
produced by dairy shorthorns and not by cattle of a strictly dairy class. 
The larger part of the butter is made in dairies instead of creameries, 
and that they make sweet cream butter. 

“We crossed the Atlantic on the Campania of the Cunard line, land- 
ing in the harbor at Liverpool. From there we took the train for a day’s 
ride to the City of Bath in southwestern England. 


CHEDDAR CLIFFS—CHEDDAR, ENGLAND—WHERE CHEDDAR 
CHEESE WAS FIRST MADE. 


COWS IN PASTURE, HOLLAND. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. €9 


“The landscape of England, with its beautiful and neatly kept hedge 
rows, slightly undulating fields dotted over with trees, and almost inva- 
riably filled with good stock, makes the most beautiful country the agri- 
cultruist could imagine. 

“The typical farm cottage is very substantially built, yet great at- 
tention is paid to the artistic. \ The cottage is usually covered with beau- 
tiful vines. 

“We met Mr. Smith, a most delightful old Scotch farmer, who lived in 
one of these typical farm houses. 

“The kind of cart the English farmer uses has usually a double seat 
to carry four people. 

“The Hnglish roads are finely macadamized and with beautiful trees 
and hedge rows on either side. 

“You see cows and calvesin nearly every pasture. 

‘We visited the show of the Bith and West of England Society, which 
show was held at Bath, and is se:ond in England only to the Royal, and 
as it is in the dairy section of England, had a better dairy exhibit than 
the Royal. We viewed from theamphitheatre the parade of stock in the 
show ring of Guernseys eine Jerseys. The dairy breeds were well repre- 
sented by the Guernseys and Jerssys. 

“We saw there a milking contest in progress at the Bath show. 
These are quite prominent features, participated in only by dairy maids. 
Each maid milks three cows andthe premiums are awarded on rapidity, 
manner, and cleanness of milking. We might well take a lesson of our 
English brothers in this, as the milking is an all-important part of dairy- 
ing. As is usual, there were exhibits of the different firms handling 
dairy uteusils and supplies. 

“We also visited the dairy hall, where the dairy contests took place 
in the different dairy operations and where instruction was given in dairy 
methods at different times of the day. In one of these contests thirty- 
seven dairy maids competed in butter making. As much oi the butter 


of England is made in private dairies this work is very popular. 
“The Butter exhibit was one of the most beautiful displays of but- 
ter I ever saw. The tables had been covered with soil and sown thickly 


EK aR SoS See 


CHEESE MARKET, ALLMAAR, HOLLAND. 
60,000 Edam Cheese Piled on the Paveinent. 


Creamery and Cheese Factory, Seeuwarden, Holland—Cost, $50,000. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 7E 


with grass seed about ten days previous to the show. You can imagine 
the pleasing contrast of the yellow butter in the green grass. There was. 
a good exhibit of cheese, showing the several different sizes and shapes. 

“We then left the show and visitéd one of the milk supply plants in 
the city. They showed us the cooler over which the pasteurized milk is 
passed to reduce its temperature. Also their milk churns and delivery 
earts on which they are hung. They are an odd sight. These delivery 
carts with churns and equipment of pails. They handle and deliver 
their milk entirely different from what we do. ° 

“The British dairy school at Reading, England, is the best dairy school 
in that country and they haveavery fine building and equipment. 

“We next visited the show of the Royal Agricultural society, which 
is the finest annual agricultural show in the world, and alone is worth to 
American agricultural students a trip across the water to see. Their ex- 
hibits are all arranged in avenues and at this show there were about a. 
dozen.” 

Among the English views shown were English iandscape views, in- 
cluding pasture views; a typical farm cottage; barns and herds of a 
Scotch farmer; English cart fordzlivering milk; typical English road; 
cows and calves in pasture; Guernsey and Jersey herds; view ofa milk- 
ing contest participated in by dairy maids; exhibits of dairy utensils; 
scenes taken at the Bath agricultural show; British dairy school; row 
of cattle sheds; several first prize cows and heifers; barns and house 
near York; hay barracks; interior of cow stable—feeding alley; inter- 
ior cow stable—tables to hold two, sides whitewashed: view of herd and 


barns; the typical dairy cow of England—the Short Horns. 


HOLLAND. 


“On the evening of July 3d we sailed from Edinburg, Scotland for 
Holland. After spending the Fourth on the North Sea we entered the 
mouth of the Maas river at two o’clock on the morning of July 5th, and 
by the dim light of the early dawn we got our first view of Holland with 


its canals anl level fields as we steamed slowly up the river to Rotter- 


§ Re ¥ zi Prox 


SRR OY 


t 


te Ee 


No. 2—Interior Cow Stable, Holland. 


ew Holland Country House and SPepiee Under OnaRoen 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. We 


dam, about twenty miles from the mouth. Here we made our first ac- 
quaintance with the Dutch customs and with the chief product for which 
Holland is noted—cheese. Wepaid a visit to the commission frm of 
Leaming & Sons, which is one of the largest firms dealing in cheese in 
Holland. They have a very fine building and shelving capacity for 
storing 600 tons of Edam and Ginda cheese. Mr. Leaming, althougha 
very busy man, showed us every attention and gave us much valuable in- 
formation about cheese. We were allowed to sample cheese of every 
description; some were made to the queen’s taste and others skims were 
so hard and tough it was almost impossible to get the tryer into them. 
He showed us Edams ranging in price from 7 cents to 20 cents per 


pound. 


“Holland has been famed fer her dairy cattle for centuries, and 
indeed, deserves her reputation. Numerous as were the sheep on the 
Cheviot hills of Scotland even more numerous seem the black and white 
cows in the pastures of Holland. Herds of dairy cattle were on every 
hand. There is little grain farming, or mixed husbandry, and almost no 
stock of any kind excepting dairy cattle are to be seen in Holland. The 
caring for the cows, gathering food for them, and the manufacture and 
Sale of the product occupy the attention of the people toa degree difficult 


to comprehend by one who has not been among them. 


“I cannot do better to show the esteem in which the Dutch hoid their 
cattle than to quote from the lady traveler, Eleanor H. Patterson: ‘The 
two lions represented upon the heraldic shield of the Netherlands might 
well be replaced by two black and white Holstein-Friesian cows, for the 
masses of the people worship cows. Cows they watch smetimes with 
more care than they give their own children; cows they nurse through 
Sickness; cows they save their money to buy, and of cows they talk 
while awake and dream of while esieep. Children are brought up with 
the parental reverence for cows, and no member of the human family is 
thought too good to. sleep under the same roof with the beloved kine.’ 

“Holland is a country usually ignored by tourists, yet full of dairy 


interests, instructive sights and quaint old customs. 


es 


SS 


i DANISH MILK HAULER. 


a i a 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION, Ti 


“Here is a country where the land is worth from $500 to $1000 per 
acre, yet these people produce butter and cheese and place it upon the 
Huropean markets in successful competition with that produced on lands 
less than a tenth their value. With this fact staring us in the face it 
looks as though we might learn some lessons from them in economic 
production, notwithstanding the fact that they live in their cow stables, 
mow their grass by hand, and wear wooden shoes. 

“Their success lies in their economic methods, the character of the 
cattle they keep, and the excellent care they give them.” 

The views from Holland were: 

Typical Holland scene, showing canals and level fields; canal in 
Rotterdam; front view Holland house and barn under same roof, as is 
customary in North Holland; Holland cow-stable; interior same stable; 
cows being milked in pasture; sitting room same stable, showing table 
chairs, pitcher and glasses where we were treated to milk; typical view of 
house and stable, showing surroundings; typical view of canals and mills, 
showing how numerous they are; farmer’s wagon bringing milk into 
Amsterdam, no shafts to wagon, haul milk frequently in wooden Kegs; 
kind of bottles used for milk; milk delivery in Amsterdam; dog cart 
frequently seen on the roads of Holland, and in this sort of cart a large 
part of the products are hauled to town; wooden shoes on driver, kind 
commonly worn by farm laborers; creamery and cheese factory, cost. 
$50,000; tank in which cream is ripened—these tanks are about six feet. 
deep, are raised and carried to churns by craine; cheese shown in neat 
room; milk tanks in cheese room; Edam and Ganda cheese dresses; 
Edam cheese market at Elkmar on market day; farmers bring cheese to 
this market every week or every two weeks and sell to commission 
buyers; cheese market; canal in Elkmar, showing cheese market—house 


in distance where cheese are weighed. 


DENMARK. 


“We next visit the little country of Denmark which we can scarcely 


realize is only one-fourth the size of our State of Illinois, yet this little 


76 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


country produces annually 170,000,000 pounds of butter, 100,000,000 of 
which are exported. iIt not only exports this enormous amount, but has 
a world wide reputation of making the best butter of any country on the 
globe. 

“We ask, how can little Denmark with the average price of land at 
$600 pre acre capture the English butter market from the United States. 
The answer is simply this. They send men over and study the Hnglish 
market, find out the kind of butter that England wants, and then go 
home and make that kind instead of doing as the Yankee—try to educate 
the Englishman’s appetite up to filled cheese. 

“The second reason is, thatthey co-operate and help each other in 
every possible manner, in place of the practice the American farmers in- 
dulge in—pulling inas many directions as there are men in the community. 
The Danes have co-operative slaughter houses, co-operative egg sale 
houses, and co-operative creameries. 

“The third reason of their success is that they just go about it and do 
things with good honest hard work and always produce a uniform pro- 
duct. 


“The Danish government appropriates $14,000 annually to the dairy 
School simply for the scoring of butter. Hight hundred and twenty fac- 
tories and dairies send ina caskof butter whenever called upon to be 
scored. This is done every two weeks, about 100 casks coming from as 
many creameries. These are scored by nine judges and scores publish- 
ed and also sent to butter makers so that each can see where his butter is 
lacking and remedyit. Thisdoes a great deal toward producing a uni- 


form product throughout the country.” 


Among the Danish views were the following: Road in Denmark, 
showing manner of raising treesand harvesting the lumber; cottage Den- 
mark, Prof. Henry sitting on step, showing whitewashed dwelling and 
shed, thatched roof with cross sticks on ridge and storks nest on corner; 
barn on large farm, thatched roof, and stork nest in wagon wheel; other 
side of court showing horse barn; corrigated iron roof over barnyard, 


very cheaply constructed and having no supports; one side of cow stable 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Wie 


containing 250 cows; cow stable at Danish Agricultural School, Odensie;. 
cows, same school; cows belonging to Agricultural College of Malmo, 
Sweden. This college was milkiug 150 Holstein, thirty Short Horns, 
and had stable only half full; enough more dry cows and heifers in pas- 
ture to fill stable and a large number of calves. No college in this coun- 
try can make anything likesucha showing as this. Dairy room, same 
college. They have as fine a dairy building and equipment as I have ever: 


seen at any place. Hauling milk in three wheeled wagons. 


“Qi 


78 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


WEDNESDAY MORNING, JAN. 9, 1901. 


Convention called to order. President in the chair. 


POULTRY ON THE DAIRY FARM. 


BY F. M. MUNGER, DE KALB ILL. 


Just why the majority of dairymen do not make poultry pay is nota 
very hard problem to solve. The failure arises mainly either from in- 
difference or ignorance of the needs of poultry for profit. 

Now, would any common-sense dairyman start the business with 
milch cows that in their prime would only turn out 75 pounds of butter 
per year, and expect them to rustle around the straw stack for feed, and 
be sheltered from the blasts of winter’s snows around the corner of the 
barn, and make dairying pay? We should say, No. 

Now, the twentieth century hen will improve the 150 eggs record, 
and 200 eggs per year or over will te the mark. Even greater records 
than this have been obtained already by the hustling American hen, and 
217 eggs per year from the thoroughbred White Wyandotte is only parallel 
with the enterprising dairyman’s cow, the Jersey, that turns out 500 


pounds of butter per year. 


BREEDS. 


In respect to breeds we havea few words to say. Most people have 
their fancy about breeds, but all breeds are not the most profitable. 


Pe Ab ate a a ee a ee 


ft = Oey 


eet eee 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 79 


We are having many inquirie: from those who would like to know if 
standard bred poultry can be raised on a farm with profit? We know of 
no place where the profit can be as great, provided right management 
prevalis. 

The man who is raising poultry for both eggs and meat will find the 
solid white varieties have an advantage in their favor as egg producers, 
and the White Wyandotte as a winter egg producer will equal any breed 
and surpass many. To bdasurethe advantage is slight in market, but 
the up-to-date poultryman catches every plum that drops. 

The barred Plymouth Rock can hardly be beat for an all around 
breed, as table-birds and egg producers, but the White Wyandottes are 
still better producers of large eggs in winter. 

The lazy hen is not profitabie any more than the lazy man or woman. 
It is, however, a trial to the poultryman to keep hens active in winter; 
the tendencies are entirely towards sluggishness, but no animal can main- 
tain health without exercise, and the question arises, which is the surest 
way to induce poultry to hustle and exercise? First, we must not feed 
too heavily, or make it too easy for the birds to get their food. They 
will not work unless obliged to, and in this way are not unlike members 
of the human family. We should give the birds their food so that they 
would have to scratch for it. Let them out of their houses as often as the 
weather permits. The profitin winter depends much, if not altogether, 
upon their being kept warm, well housed, and receive proper care. 


HOUSING. 


In wintry weather, poultry must have regular systematic care and 
housing if they are to be a source of profit. If their houses are roomy, 
warm, and comfortable, they certainly will be a great source of profit, 
with the price of eggs that always prevails in winter. If their house is 
not warm, then bank it well with hay, straw, and fodder, so easily ob- 
tained on a farm, and that can be so quickly. applied. 

The simplest poultry house is the best. We will suppose you want 
to winter fifty heads. Build a house 9x20. Use 2x4 for top and bottom. 


80 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Twelve foot common boards will work right for the sides; cut them into 
seven and five foot pieces; nail the seven foot pieces on the south side 
or front, and the five foot pieces on the north side. Your 12 foot boards 
will cut right for the ends, the slope varying the length of each piece. 
Good ten foot boards will make a good roof if covered with felt, well tar- 
red, and overhead inside should be lined with cheap boards, and the sides. 
well covered with tar felt paper. 

Perches, drop boards, and neat boxes can be arranged as suits you 
best, only allow the fowls the full fioor space. Put a board partition in 
the center with a well fitted door, as part of the house must be for &@ 
scratching shed. Chaff, hay, or clean straw, six inches deep, will be need- 
ed to scatter the grain rationsin. The house must be tight at back and 
sides, as drafts of air, even in warm weather, will do damage. Fowls will 
not thrive when drafts of air come on them at night. 

The building site is of much importance. It should be well drained, 
sheltered from west and northwest winds and have a decided slope to the 
south. Time was when all the glass that could be got into the front or 
south side of a hen house was thought necessary, but now it has been 
proved a mistake, and windows for lighting only have been found the 
better plan. The house must be dust dry, warm, well ventilated, and 
kept scrupulously clean if you expect hens todo well in egg-production in 
winter, and for this not only housing but the right kind of 


FEED 


will be required for profit. One great reason why many do not succeed 
with poultry is because they do not know how to feed them as they 
should. Large fowls require different management from small ones. 
They are naturally inclined to be inactive, and unless you feed them ina 
manner to make them active, they will not keep in good laying condition. 

Leghorns are not likely to get over-fat and quitlaying. A Leghorn 
will leave corn on the ground and chase after a grasshopper, or hunt for 
a bug or worm, while the larger bird will fill up on corn and stand around 


waiting for more. | 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. SI 


A lazy man who simply throws lots of corn to his poultry winter and 
summer, will not get eggs in winter, and only a fewin summer. Learn 
to manage each breed to the best advantage, and then you will not con- 
demn all breeds as being worthless and not paying for their feed. 

Clover provides the hen with a much-needed substance, and, is as 
much an egg-producing material as it is a producer of milk. It supplies 
hens with substances that are lacking in their general for for heating. 
It is rich in nitrogen and mineral matter, and contains lime in soluble 
form for ready use. Chopped clover scalded may be given every other 
day to good advantage, and chopped vegetables will not serve as a sub- 
stitute. | 

Meat rations of some nature must be provided and green bone, if 
good health and plenty of eggsin winter are to be produced. On the 
average farm, there is much that goes to waste that should be utilized for: 
poultry, that would lessen the feed bill and increase the profits. 

It seems almost needless to say that grit and water must be plenti- 
fully supplied. They are asnecessary as food if you expect winter eggs, 
and winter eggs are a luxury when they bring you from 25 to 50 cents per 
dozen, as they generally do. 

When traveling through the country one will see large fine barns,. 
and good buildings for storing machines and for stock; all are good ex- 
cept the poultry house, and the “ biddies” have nothing but a little eight- 
by-ten leaky board roof affair, not fit for a hog, and yet many farmers de- 
pend upon the chickens supplying their tables, and buying many other 


things about the house, and they neglect the hen shamefully. No won- 
der they get no winter eggs. 

The common scrub hen often does her duty in supplying eggs for the 
farmer, coffee, sugar, and other luxuries, but the thorough-bred fowl will 
bring greater profit than mongrels, and why should not the farmer have 
them? 

In closing, we would say that the dairy farm is just the place to suc- 
ceed in profitable poultry business, and if the dairymen fails to succeed, 
we have given you the reasons, and the sooner he gives as good care to 
his thoroughbred fowls.as he does to his dairy cows, he will reap larger 
profits with less expense and trou ble. 


82 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


BUILDING UP A DAIRY HERD. 


PROF. FRASER FOR PROF. KENNEDY OF URBANA, ILL. 


Ladies and Gentlemen: 

As I am on the program again today I will endeavor to make my re- 
marks as short as possible, although I think this is one of the most im- 
portant subjects on the program, the establishing of the dairy herd and 
doing it properly. 

Dairymen do not realize,I think, the great differences in cows. 
That is one of the most important things of cows, in establishing a dairy 
herd and sol have a few figures from some grade cows we have at the 
university that I would like to show you first. 

We had three grade cows and we fed them for a week or two to 
see how much they would consume naturally. Rose and Nora con- 
sumed about alike. and the other one only ate two-thirds as much. It 
it not frequent that two cows will consume the same amount of food, 
although for the two or three weeks these cows did. 


ROSE NORA MAUD 


Milk Milk 
Milk |Fat Ratio |Fat| Ratio Baa ‘Fat! Ratio 
Ibs. lbs.) lbs. | N-R |/bS.| N-R | Ibs. | M-R ilbs.| M-R 
4 wk.E.June 26} 1207 | 55 71 45) 29\) 129 665 1.8 | 27| 2.0 
41“ ** Sept. 11) 3081 |186| 2322 A BS feel Perospeal ie ae] 7 783 1.8 |-68) 2:20 
I SES NG. il | Lodo: Laat doo esl alt = Akal aber 1.8 62) 2.0 
See San: tly OO! 40) 00 a O24 Oa 455 1.73} -22 aa 
Total 7392 |354| 5518 206 4187 179 
Q. Were the cows the same weight? 
A. They did not differ very much. 
Q. What breed? 
A. Grade cows. 
Q. What kind of grade? 
A. The dairy type, no beef qualities about them at all. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. $3 


Q What we call native cows? 

A Ye, that might be. Some of them had some Holstcin in them 
They were all red cows, solid red. I do not know the breed and could 
not find out about that. - 

In a period of 21 weeks the totals are shown They run very neeriy 
the same for the 21 weeks. The cow Rose gave 7292 pounds of milk and 
34 of butter fat. This is butter fat and not butter. and the milk was 
tested right along so that it was not estimated at zil All the milk 
was weighed and tested 

The cow Nora gave 3515 pounds of milk and 206 of butter fat. 

You will notice that Rose and Nora zot the same amount of feed 
They ate exactly the same kind of food and the same amount, and yet 
Rose produced 254 pounds of butter fat. Nora 206 pounds. and Mand only 
173 pounds. You might think that this cow was the more economical] 
Putter producer at first thought than the cow Mzud_ but whem t2kinzinto 
consideration the amount of feed, Maud made butter more economical 
than this one did 

In comparing these two cows which the greatest difference is De 
ween I think Nora gave 1 pound and Rose gave 1% pounds Nora was2 
very fair cow, 206 pounds of butter fat in 21 weeks. probably 26 pounds 
Fr more in the course of 2 year. which would be considered 2 zood cow. 

If she is paying expenses you will readily see what you ze from 
the cow Rose. You would get three-fourths of 2 pound more profit. 

Mr. Hostetter: What was their personal appearance? 

A. Wait a minute, Mr. Hosictier. I will show you the pictures latex. 

In the ratio of the milk you will sce that when Rose Zave one Mand 
gave 1%. You cannot depend solely upon the amount of the milk that 
they give, but show the amount of butter fat that is in it 

In comparing these two. Maud with Rose and Nora with Rose, we 
lhave to take imio consideration the amount of food consumed. lfiacow 
is a small eater and produces 2s much butter fat. she will be more cconomi- 
caL 


Mr. Garler: You speak of iakine imto consideration the grade of 


84 ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 
milk and butter fat. In my experience in laboring with my creamery 
. patrons, they are altogether too liable to run away with the test of their 
milk. They will try that alone when we test the individual cow and 
want to multiply that with the amount of milk; compare their test and. 
talk about what their dairy test is, the percentage of fat. It is along the 
same line of thought but taking hold of the other horn. They run away 
with one thing when they should compare them. 

A. In order to take the butter fat you can’t take the test alone or 
the butter fat alone. 

Mr. Soverhill: Did Nora put her feed into fat instead of going te 
milk. 

A. No, but very little more than Rose did. 

Mr. Gurler: Where did that extra feed go to that Rose made so 
much more? 

A. No, I cannot tell you. Simply the cow is not so efficient either in 

‘digestion or manufacture of milk. Concerning the blood is a question 
I-am not able to answer. | 

Mr. Hostetter: If Nora would have had less meat, she would have 
given the same quantity of milk? 

A. That is a very difficult question to answer. She was not fed 
more than she would eat naturally. Nothing was done to stimulate 
their appetites. 

Mr. Gurler: That shows the need of knowing our individual cows. 

A. That is the pointIl amtrying to bring out, the uncertainty of 
cOWS. 

Mr. Mason: ‘What was the ration those cows used while doing that 
work? 

A. I can’t tell you. They were fed—the ration was changed at 
different times, and I have not that with me. They were fed clover hay 
and corn silage and corn meal or meal bran and gluten meal. 


Q. The proportion? 

A. No, I am not discussing feeding. The point is the diffierence be- 
tween the cows, and as long as they were fed the same the feeding does 
not cut much figure as long as fed separate rations. 


{TLLINOIS STATE DAIRYMEN’S ASSOCIATION. 85 


‘This is the cow Rose (shows picture of Rose), the best cow. You will 
motice she is a dairy cow all over, if we know anything about the dairy 
form. She is no beef cow. She is a spare cow and a very good cow, 
if you know what a cow ought to be like—deep through the chest and 
thick through the chest, and she is a cow of very great constitution and 
has very fair development of udder. 

Nora (shows picture) is not nearly so good and like the cow, not 
nearly as deep through her, and has not got as good a development of ud- 
der as we would expect from the amount of milk she gave. 

Maud (shows picture), she is not of the beef type you will notice. 
Not inclined to beef at all, but a spare cow. That is a mistake that is 
frequently made, comparing beef cows to the dairy cows and it is unjust 
to the dairy cow. Take cows that do not have a tendency to beef and 
compare them with beef cattle and of course they do not compare favor- 
ably in size. 

It is the object of these experiments to show the efficiency of dairy 
COWS and compare them. 

Mr. Hostetter: Now those horns may cut more of a figure. Did the 
‘cOWSs all run together? 

A. They were not out morethan an hour or two each. Rose with 
thorns is a very quiet, gentle cow. That would not cut much figure with 
the feeding, and also only out an hour or two and were allowed to lie 
down in the barn. 

Mr. Gurler: ‘Where were they fed? 

A. Always fed in the barn and watered in the barn. 

Q. Do those cuts represent the animals themselves? 

A. They represent the animals exactly. They were taken from 
photographs. 

Mr. Cooper: I presume those cows were all mature cows and were 
all fresh about the same time? 

A. That is a very important thing. The cow Noraand Maud calved 
only one day apart, and Rose six weeks previously, and this test did 
mot commence until ten days after calving. This matter of the period 


86 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


of lactation would be in favor of the last two cows and against Rose,. 
as she had been in longer. , 

Mr. Wright: Did you notice any difference in the appetites of the 
cows Rose and Nora. Whether Nora was hard to feed, or the next cow 
Maud was rather a delicate eater, didn’t care whether she ate or not. 
Did you notice any difference while feeding? 

A. The cow Maud was not nearly so good an eater as Nora. Rose 
and Nora had appetites as nearly equal as possible. They ate the same 
amount right along. That is avery important thing. 

That cow Maud there looks as though she was a little thin. 

A. She only ate two-thirds as much as the other two. 

Q. That would have a natural effect upon the cow for production? 

A. Yes, and yet it was more economical than the cow Nora. 

Q. You say she produced butter fat more economically than the 
others? 

A. Not than Rose. 

Q. Than some of the others? How much more economical? There 
are several things aside from the feeding. The care is a factor and alf 
other expenses which come in, were they sufficient to overcome the 
economy of this cow over one who produces more? 

A. That is a matter which would differ in different instances, de- 
pending upon the cost of thecare. Take with the first of these two, Rose: 
and Nora, the care was equaland the feeding was equal, and yet one pro- 
duced 134 butter fat, while the other was 1. The object is the difference 


in efficiency of cows. It depends upon the cost. 
: Q. What proportion of economy over some of the others is this cow. 


A. I am not able to answer that question, I have not found out the 


expense of keeping. Thisis onthe difference in the efficiency of cows. 


Another point which is practiced largeuy in the northern part of Illi- 
nois is buying cows from the west and different places, and keeping them 
only as long as they give milk and then selling them. If you get a first 
class cow, which we have but a very few, you don’t get the progeny from 
those. All of the best cows should be bred, and all the calves raised im 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 87 


order to keep us in a good supply of dairy cows. The cows that are ship- 
ped in from the west are very often not profitable, and even the best 
judges of cows are going to get fooled occasionally. Probably once out 
of five time at least. 

We have some cows at the university which are shallow and are fair 
butter producers, and the only way to determine the efficiency of the 
cows is to weigh the milk and te st it once in three months, or as fre- 
quently as you can. 

The thing, it seems to me, in this region of the country in establish- 
ing the herd is to test the cows at least once in three months. Takea 
composite sample, put in a little preservative, and at the end of a week 
test it; multiply by the per cent of butter fat. That takes a great deal of 
time for the average farmer and dairyman, and he wiil not take time todo 
it. 

Aiter you have gotten the best cows selected in this way, then breed 
from the best, and don’t sell them as soon as dry, and let them go to the 
butcher. Good cows are scarce and progeny should be raised from the 
best. 


The hext point is in the selection of asire. A great many people use 
the bull that is the most handy, or, if going to buy, are governed by the 
price. This is very bad practice. 

Get a pure bred bull—a pure bred registered sire. I think it is seldom 
the dairy cow should be bred to anything else. Pedigree counts for more 
in the dairy sire than ali other classes of animals. You can’t see in the 
dairy bull the thing for whichto pay. The beef, you can tell from the form 
of the bull whether you got good animal for the block or not. It is the 
same in shep and hogs and horses. If you get an animal that has beem 


bred from good cows of many generations, you are apt to get good ones. 


The bull ishalfthe herd. You can have cows that have been bred 
from anything, and a pure bred registered sire from good cattle, he should 
be morethan halftheherd. They have the characteristics thoroughly 
mixed, more so than the cows have. So the important thing is to geta 


good sire, and one from a good strain of milkers. 


88 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Another thing, not to breed too young. A mistake is made among 
dairymen of crowding breeding among youngcattle. There isa great de- 
sire to have heifers in the shouldering that calf young. A heifer should 
mot be fresh until she is at least two and a half years old and bulls also. 
‘That is then too young. 

A great deal depends upon the care and feed. But it seems to me the 
nnatter of breeding is not nearly so well looked after, especially in Illi- 
‘nois, as the matter of the careand feeding of the dairy cattle. 

Mr. Mason: What is the fair vield of 100 cows raised that way? 

A. Butter fat? 

Q. Nosir, milk. 

A. That depends on the kinds of cows you are keeping, and also up- 
oon what you are doing with themilk. Jersey cows and selling milk to 
whe creamery and to the test of 5 per cent are different from Holsteins 
testing 3144 per cent; a cow ought to give 6,000 pounds of milk a year and 
269 pounds of butter fat. 

Q. But take this cow, Nora, if she is only paying expenses then you 
are doing your work for nothing, where are all your profits coming out of, 
loss? You may be making some profit on these two cows, but you would 
be better off if this cow would die and leave the other two for the profits. 

Q. Mr. Wilscn: You got tospeaking of a good sire, you do not 
state the breed? 

A. I do not believe in entering into breeds here. We have several 
dairy breeds; that is a matter of fancy, and the purpose for which they 
are kept. That a breed that aman likes best. If he likes Jerseys and 
has no Holsteins, let him breed gcdd Jerseys. 


Q. In the country I come frem it is largely a corn country and very 
yooor milk country. We established a creamery there and our patrons 
mostly run to the Short Horns, and it was hard to convince them that 
anything else was profitable. With the average farmer there they think 
the milking her dof Short Hornsis more profitable than any other herr 
“of dairy type animal. Take the Holsteins or the Jerseys—now the claims 
is made that they have Short Horns cattle pretty good thorough bred 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 89 


sires, and that they make more money out of them and raise their calves 
than they can out of the other dairy type milkers. 

A. That of course israther a hard question to answer, because it 
depends upon the means and inclinations very largely. If a man is a 
general farmer and wants to raise steers too, I am not sure but that the 
general purpose cattle are the best thing he perhaps can have. All are ex- 
cellent milkers among Short Horns. The dairy cattle of England are Short 
Horns almost entirely. Very few cattle that are anything else pro- 
duce milk in England. They prefer to buy milking Short Horns for their 
dairy. They can get more for the cows when they sell them. 

Mr. Gurler: Are not the Short Horns in England better than ours? 

A. Yes, sir, very good milkers indeed. I cannot give you any figures 
now, but at the Agricultural College in Sweden they had thirty Short 
Horns that were milking an average of 250 pounds of butter fata year. 
‘That was very good for milking S hort Horns and for beef purposes too. 

Mr. Grout: You take the Short Horns of England they are a better 
class of cattle than the Short Horns here. 

A. The cattle of England on the whole are much betetr than they 
are here. A good many Short Horns in this. country are not grade Short 
Horns, but are simply scrubs. When it comes to the beef Short Horns 
they are just as good as they are here. Nearly all the Short Horns here 
are beef. In England two-thirds are milking Short Horns. 

Q. Do you know what the milking qualities of the Short Horns are 
developed as in England, does it affect the beef qualities. 

A. Yes, sir, to some extent. You cannot get a Short Horn dairy 
cow and a Short Sor beef cow in the same animal. A few years agoin 
the University, we had a Short Horn cow that was avery excellent beef 
animal, and at the same time she was nearly as good as'a butter producer 
as we have had there among thedairy breed, and she was a typical beef 
animal. When she gave a heavy flow of milk she run down, but when she 


dried up she fleshed. 


Mr. Stewart: What kind of breed of steers? You don’t find any of 
our men willing to tell that; they don’t like to tell that. In regard to the 


90 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


cattle of England, of the milking cows, are you not very well aware that 
you can’t raise a beef and milk cow at the sametime. Is it not a fact you 
can spoil a calf the first summer, and spoil a milk cow. The distinct 
breed in England where you get a good milk cow, you don’t get the beef 
‘cow. She develops in different ways from the first six months—she 
changes. If you feed her right, she will develop into either a good milk 
cow after the first six months, ora beef animal. I found this summer in 
Aberdeen beef had become so high that they were selling cows for $165 
when they were fat, and were taking milk cows and were making them 
into beef and selling them. 
A. I agree with Mr. Stewart, but I do not think the dairymen make @ 
mistake in thinking you have got to keep a calf thin to make a good 
dairy cow of her. It may be the matter can be overdone, but at the pres- 


ent time it is too little feeding rather than too much. 


HIGH GRADE MILK. 


BY H. B. GURLER, DE KALB, ILL. 


Mr. President, Ladies and Gentlemen: 

I wish to tell you that this is not a question of my own selecting. 
The president and secretary have had the fixing up of this matter for me, 
and I don’t know whether I feel quite at home. It is in my line, but at 
the same time I feel a little delicate about talking about it. I donot like 
to be biowing my own horn, and telling what I am doing myself. Let 
me tell you here, if you want to ask any questions, don’t hesitate to break 
in any time. . 

High grade milk. We will suppose, in the first place, that our cows 
are all right. That is asubject there is no end to. You will find that 
Mr. Grout here will lead off on to the beef animal; he ought to know 
better. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. QI 


One of the first essentialsis, we must have sound food. Now don’t 
forget that. You cannot feed mculdy hay, decayed sileage, or musty 
corn fodder, and, by the way, I know of great loss by moisture right here 
in Illinois, and feeding it mouldy. That is just as bad as decayed sileage. 
Mouldy hay out of the bottom of the mow. You are not going to make 
high grade milk out of that. ; 

Now, any food that has an odor of anything that you notice around the 

stable, you must keep it away from the cows at milking time, because the 
milk will absorb the odor. You may take a vessel with milk in it and 
set it in the silo for an hour, and your take and warm it up, and you can 
tell by the odor from it where that milk has been exposed. I remember 
at the Vermont Dairy School, we detected in the milk that was coming 
in some eight miles fromthe country, we detected the hog pen. - By warm- 
ing that milk up 110 or 120 degrees we could tell by the odor. There 
were two or three students there whose noses were delicate enough to 
detect the hog pen in that milk. I went to the management and I said to 
them: “You can’t expect us to make first elass butter with milk of that 
‘kind; if you are zoing to hold us responsible for the quality of goods, you 
must furnish us with good milk.” They found out that the man cooled 
his milk in a vat in a room 50 feet from the hog pen, and had the window 
down, and the milk absorbed the cdors from the hog pen, but the man 
never suspected it. He stopped it right away though. I mention these 
things to show you the dangers that you are hardly able to realize. 


I remember in Pennsylvania once, we set 2 sample out in the pen 
where a calf was feeding on grain food. I wish I could tell you some of 
the remarks that wentround theclass when that milk was brought in. 
They were certainly forcible. We all remembered the odor; every stu- 


dent that had been in that calf pen knew where the milk had been. 


We don’t realize these points. It is hard to appreciate the fact that 
milk will absorb these odors so readily. I want to impress this on your 
mind. It is one of the essentials of making high grade milk, and from 
high grade milk we make all fine goods. It is necessary for butter and 


cheese makers. We cannot make the very best butter with faulty milk. 


92 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


If we had perfect milk we would have to have a new scorecard. I wish 
sometimes f had milk enough out of Clover Farm to make butter of, to 
see what I could do, but the factis I do not have enough to supply my 
customers. 

Now with feeding sileage. I think wherever there is any odor in 
the milk, any way that youcan detect that sileage is anywhere in the 
vicinity—sound sileage—that the milk absorbs it after it is taken from 
the cow. Iam positive of that. I have foliowed it for four months. 
When I first commenced shipping my certified milk to Chicago I did not 
dare to feed sileage. I did not know how it would do for milk for con- 
sumption. So the first winter I fed the cows that were producing milk 


for this enterprise dry food, and the balance of the herd I fed sileage. 


Afterwards, I had a sample of this milk brought daily trom these two 
stables to my home, and hadit put on the table marked so that I knew 
which was which, to see if my family could detect the difference, but 
they could not. I put my wife and daughter on their metal and wanted 
to know which was which, and they passed judgment. There was scarce- 
ly a time all winter that the sileage milk didn’t come out ahead. I don’t 
think it was over two orthreetimes that they detected the difference in 
all the four momen and then they picked out the dry feed for the better 
milk of the two. This was as practicable as possible to do with sileage. 


There is more danger in feedingit. Now I am getting to my subject. 


Some of the essential points for producing high grade milk are venti- 
lating, sanitary conditions, light. Every cow stable should have a sys- 
‘tem of ventilation. There is just as much necessity for it as having our 
own dwellings ventilated, because they are more compact. Most of our 
houses could do without as much ventilation as we get, because the doors 
are opened quite frequently and the air gets in in that way, but the cow’s 
stable is filled up usually. Tneidea of filling up the stable with only area 
enough for the cow to stand is all wrong; it wants to be thrown over- 
board immediately. Just build a stable so you have enough room for your 
cows and have a system of ventilation and you will have air all the time. 


One of the nicest compliments was from Dr. Franklin, who told a lady 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 93 


friend of his that he could blindfold her and she would never suspect she. 
was in a cow stable. Now you know you can go in a stable and spend 

only fifteen minutes and when you go back in the house you folks will tell 

you where you have been. The air from the cow stable will load your- 
clothes with that aroma—that istco nice a word—and what:is the effect 

on the milk? It will absorb as quickly as your clothing will. You never 
will get high grade milk under those conditions. 

The milk as comes from the aoF first is poisoned by the impure air- 
and filth, We consume more filth in our milk than any other article of 
food. I have a good many people who come to the farm who don’t like 
milk. They could not eat milk, and I would get them to take a little and 
before they left could drink two or three glasses and enjoy it. 

A lady from Iowa came and asked me if I could tell my milk from. 
other milk. I told her some of the little babes seem to be able to tell it. 
They put a sick babe on my milk, and when it got better they gave it. 
ordinary milk, and the babe objected toit. I amnotsaying this to blow 
my Own horn. You Gon’t realize this important point. I am learning all 
the time, and have to keep on studying or some young fellow will get past. 
me. When I get to that point and should get half way down, you know 
you might as well drop out. I don’t know whether it is desirable to. 
explain my system of ventilation or not. Itis Prof. King’s idea. As far. 
as I know he was given credit for it. 

Well, the fresh air is taken into the building by flues in the wall.. 
(Illustrates by paper and board). Those flues are at the level of the floor 
opening inside at the ceiling. We would havetwo flues for taking impure. 
air out. Oneinthis corner and ore in that corner. Those flues would 
open down to within a foot and a half of the floor, and they go to the 
highest point of the roof. When that stable is shut up you will find that 
there is a circulation going on allthe while. Youcan hold a handkerchief 
near those flues and it will blow in the air. 

Mr. Mason: Don’t it cool the temperature. 

A. Yes, sir, but I use artificial heat. I believe it is a mighty sight- 
cheaper to do that than to let the cow suffer with cold. 


O4 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Mr. Willson: Did you evercome in contact with Usher’s system 
of ventilation. Brings in the air in the tube and the temperature will 
not change in the coldest weather. 

A. Where does he draw his impure out? 

Mr. Willson: At the same place, at the bottom I think. The cold 
air to come inthetop. Thetemperature is uniform you understand. 
That system prevents you losing any air. 

A. That is all right to get rid of the hot air if you have ventilation 
opening outdoors, but you don’t want your hot air to getout. The bad air 


is at the floor where you want to take it out. 


As to question of the care of cows, I don’t know as I need to talk about 
that. There was enough said here yesterday by Mr. Goodrich along that 
line. Those that heard Mr. Goodrich—I thought it was one of the nicest 
things along that line. There has got to be the right feeling between 
the cow and the person caring for the cow to get the best resuits. The 
cow that has been treated poorly will not do her best, and, on the other 
hand the cow that has been treated properly will give us the best kind of 
milk. If the cow is aggravated or chased by dogs, I’d hate terribly to feed 
any babes with milk that a cow gave that had been chased by dogs. We 
know it affects the flow of milk and the fat in the milk, ana we know also 
—the mothers will appreciate this better than the men will—many times - 
the poor little kids will be suffering from what isn’t their fault at all and 
probably tie mother’s fault. They have to do work and get themselves all 
out of condition and the babe has tc suffer for it; and it is the same with 
the cow. They must be looked after; we have to be careful not to get the 


cows out of condition. 


In the spring when the weather is bad I will not let them out to exceed 
an hour, watching them all the while that their bowels don’t become 
too lcose. I c2n feed a sow food that will set her pigs scouring in great 
shape and not affect the mother at all. I have done that very thing. If 
that is so with the young pigs it would be so with the young children. 
They are all animals and we must look after these things. I tell you we 


have not been doing thinking enough along this line. Many are sosit- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 95 


uated that they work their muscles so hard, and when it comes to think- 
ing could not doit, would rather sleep instead, and there is no question 
but what we have done too much of that. Many of us can remember when 
a little way out from Fox river land was so cheap we didn’t want to buy it, 
but the change has come and now : tis worth $75 and $100 an acre. We need 
to put more brain work and less muscles on the farms now. 

Now I will take up this question of milking. How many farmers, 
when they quit their work on the farm and go to milking, think of clean- 
ing their hands, no matter what they have been doing. What would we 
think if our wives would go out and get milk and then goin and go into 
the cooking without washing their hands. 


I remember one time when I was fixing up a skimming station. The 
woman would start out in the morning, in the latter part of May, to milk 
the cows. The cow was not clean at that time of the year. She camein 
and never stopped to wash her hands and went to getting breakfast in 
the condition that she had finished milking; put her hands into the food. 
After thai I ate potatoes with the skins on and eggs in the shell, and 1 
haven't got a weak stomach either. But what I wish to impress on your 
minds is the fact that we have no business to milk without cleaning our 
hands, and also the udder of the cow. I don’t expect we are all going to 
make high grade milk for babies and invalids, but do, for pities’ sakes, 
improve on what many of us are doing. It would take but a few minutes 
to clean the udders with a sponge and a little warm water and have 
things respectable. There is no need of being so confounded filthy as we 
are. The trouble is, the men who are doing this dirty work don’t get 
where we can get at them. 


Now I will tell you a little of my own experience. Last August I 
got a letter from abroad requesting me to send some milk. The idea of 
me sending milk across the Atlantic with any expectation of getting it 
there sweet. I put it up the evening of August 29th, milk taken without 
any especial care, took the milk as it came in for the milk bottles, not 
knowing what cows it come from. When I got ready I took samples of 


milk right from those bottling machines and put them into cases and they 


96 ILLINOIS STATH DAiRYMEN’S ASSOCIATION. 


went to cooling. There is where the extra work come in, in cooling of the 
milk as rapidly as possible. The next morning it was packed and shipped 
by express to New York; then it was put on board a vessel in the refrig- 
erator and started for Paris, reaching there Sept. 15th. The professor 
wrote me that the milk reached there Sept. 15 in fine condition. They 
found it acid on the 19th, but just when between the 15th and the 19th it 
turned I don’t know. Well, now that milk was not pasteurized, sterilized, 
or embalmed. I just want to show you what can be done with milk by 
the proper sanitary conditions and cooling it rapidly, as soon as possible: 
after milking. ‘ 

I was led to go into this enterprise by financial men. The first thing: 
was to have the tuberculine test. Then we had the cows in the stable 
where we kept them lined up on the gutter. That is the first essential 
point, so that the droppings go initio the gutter, and if they get dirty we 
cleanse them off with warm water and a sponge. The stables are scrub- 
bed out every day; we havecement floors. Cleanse them every day, and I 


mean just what I say; we do notskip one day in the year. 


When we come to the milking time, the milkers have to cleanse their 
hands and put themselves in proper condition and put on white suits. 
The first few streams from each teat are discarded—tlrat which reaches: 
out in the channel. We milk through absorbent strainers fastened to the 
top of the pail, and pail being emptied so that it is not exposed to the as- 
mosphere of the stable at all. This milk is taken to the milk room and 
put through a centrifugal separator, and the principal object of this is to 
hold the milk with the percentage of fat. As the cream and skim milk 
run out of the two tubes we allow them to run back together, and as they 
do we catch out one or the other. This milk goes over @ cooler and then 
goes through the bottling machine, and the metal seals are put on and. 
they are put in the cases and shipped in ice sufficient to take it through. 

Prof. Fraser: Q. I inferred from his first remarks that he was. 
carrying the idea that the milk was tainted from the atmosphere, and 
that the atmosphere was impregn ant from the vile odors of impure food 


and not going through the cow. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Q7 


A. It may be odor from sound food that the milk will absorb and be 
objectionable. 

Q. WhatI want to get atis this, is the milk tainted from the food 
the cow eats? 

A. I don’t think any sound food that a cow consumes taints the milk 
through the cow. The taint comes from the outside after the milk is 
taken from the cow. 
| Q. In feeding sileage—the condensing factory refused the milk— 
now it does not spoil the milk. If the air takes it up after it comes from 
the cow, that milk is spoiled by tho atmosphere in the barn. ; 

Mr. Dietz: I wish you would tell us how you get the laborers to ob- 
serve these rules? 

A. I have had a world of trouble this last year to get good help. I 
have not figured in dollars and cents, but itis hard to get. I have had to 
make frequent changes, and you know it is not to the interest of the cow. 
Once in a great while you will find a man so constituted that he can milk 
a row of cows and get better results than the man that had been milking 
there. I have done that, but they are very very scarce that will do that. 

Mr. Mason: What portion of the day do you turn them out and for 
how long? : 

A. It depends on the weather. We let the cow pretty nearly have 
her own way in that. Ifitis pleasant we let them stay out several hours, 
but if it is bad stormy weather, just long enough to put the stable in con- 
dition. I let the cow have her own way about that. Sometimes the cow 
will stay out when itis better for her to be in, but that usually depends 
on the comforts in the stalls in the barn. 

M. Harvey: What special kind of breed? 

A. The good individual cowis good enough forme. Ihave all sorts 
of blood in my stable. Jerseys, Guernseys, Short Horns, but it is the in- 
dividuality of the animal. IfIdidn’t have enough to see to, I should 
take up some dairy breed and breed registered cattle, but have all I can 


look after, to attend to my specialty of milk, so I cannot do that. 


Q. Dol understand from this gentleman here who spoke that the’ 


98 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


milk was not hurt from anything the cow ate, but by the odor that came 
to the milk after. 

A. In any sound food. : 

Q. I want to know if brewers’ grain would not affect the milk? 

A. Any poor food would. 

Prof. Fraser: That was not my idea. It might put your cow in an 
abnormal condition and an abnormal condition would make poor milk. 

Mr. Gurler: Ensilage is a moist food and more apt to decay. There 
is no system aboutit. ‘Frey will ieave some parts of it exposed and that 
will decay and then there will betroubie. In the use of the silo, it must 
be taken care of. We can make better flavored butter with sileage than 
anything eise. 

Q. Mr. Wright: How about wild onions and such things for our 
cows? 


A. Oh, you know more about that than I do. 


CARE AND HANDLING MILK ON THE ‘FARM. 


BY PROF. OSCAR ERF, UNIVERSITY OF ILLINOIS. 


Mr. President, Ladies and Gentlemen: 

Mr. Gurler has gone over this subject so thoroughly that I think there 
is nothing left for me to say. 

It reminds me of the story of two Irishmen, Pat and Jack. They went 
to a hotel and before they wentto bed they took with them a bottle of the 
elixir of life. Before they got into bed they wondered what to do with this 
bottle; whether to drink it before they went to bed, or whether to wait 
until morning. So they decided that they would wait until morning, and 
put the bottle at the foot of the bed. 

During the night Pat woke up, and he thought of the past, and he 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 99 


‘thought of the future, and he thought probably he might die by tomorrow 
morning, so he took that bottle and drank the contents. 

About 1 o’clock Jack woke up, and he began to look around to see if 
Pat was asleep. Hesaw he was fast asleep and snoring, and he reached 
down and felt for the bottle. All at once Pat jumped up. ‘What are 
you looking for Jack?” “Nothing.” ‘Yes, you’ll find it down there in 
the bottle.” , 

That’s the way with me; there is nothing left forme. I wanttosay, 
before I begin my subject, that it affords me great pleasure, in the be- 
ginning of the twentieth century, to congratulate the dairymen of Illinois 
on this occasion for the partial success or rather their partial achieve- 
ment in the passage of the Grout Bill. We hope that the twentieth cen- 
tury will prove to be a marvelous one in the way of progress of dairy 
industry. We hope the good work will be continued. 

The subject I am to talk of, is one of great importance to the public. 
So let us then first consider the m ost vital point—the proper handling and 
eare of milk—which is the principal object, and which is at the bottom of 
all meritorious dairy productions. 

The improper handling and care of milk has been a ban to the dairy 
business. The 19th century dairy man has little faith in the proper hand- 
ling and care of milk, simply because we didn’t achieve his results. He 
didn’t understand the underlying principles, and often tried to explain 
himself in that story, whichI musi tell you. 

There were three boys playing in a back yard, and as boys do, they soon 
got tired of play and began to brag. One boy said: ‘‘My father has got 
a cupola on his barn.” The other boy said: ‘My father has got a pea- 

cock.” The third boy couldn’tfor the life of him think what his father 
had. “I will tell you what your father’s got,’ said one of the boys, ‘“‘he’s 
got the big head.” Johnny became somewhat vexed over this matter 


and went home crying. His mother noticing his serious condition said: 
““Johnny, what are you crying for®”’ ‘Well, he says that pa’s got the 
big head.” ‘Well,’ says his mother, “there is nothing in it.” Thatis 
the way the 19th century dairymen thought of the underlying principles 
of the proper care of milk. 


100 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


The most serious problem that confronts our dairy food commission- 
ers today is how to obtain pure milk for the city. We cannot realize the 
deaths and the sorrows that have occurred from the use of filthy milk, 
and yet, if milk is properly handled, it is the most nutritious food that can 
be given for the maintenance of mankind. 

Now, what must we do? First, in order to accomplish what we 
ought to in the proper handling of milk. To explain this I must gotcthe 


foundation. 


The fundamental principles of the care of milk lies mostly in the 
governing of bacteria life, combined with the absorption of gases. The 
absorption of gases was thoroughly explained by Mr. Gurler, soI will take 
the bacteria side of it. 

Ali animal matter and vegetable manner, if exposed to air at ordin- 
ary temperature undergoes achange. This change is called fermenta- 
tion, decay, or rot. The most common change in milk is that of souring. 
The souring of milk and the changing of any organic substance is due to 
a bacteria growth, due toa small vegetble organism called a germ or 
bacteria development. Germs or bacteria have different effects. Some 
of them are useful; we need them in the manufacture of butter, and they 
give butter its flavor. Weneed them in the manufacture of cheese to 
flavor it too. 

Others are harmful, they produce taints, ropey milk, etc., and still 
others produce disease, such as tuberculosis, typhoid fever, cholera, and 
the like. In short, they are the scavengers of the earth’s surface. If it 
were not for this bacteria, the earth’s surface would be covered with 
carcasses and vegetable matter. It is to that they should go back again; 
it decomposes. They are very abundant over the earth, within the bounds 
of plant life. They are so abundant that it is a hard matter to get any 
substance that has been exposed to the air that is not thoroughly infect- 
ed with it. The dust particles of the air are filled with this bacteria. 
Our clothes are full of them, we can shake them off. The cow’s hair is 
thoroughly infected with it. They even get into the cow’s teats and in- 


fect milk before the milk is drawn, and for this reason you should al- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. IOI 


ways throw away the first few streams of milk before milking. 

(Shows charts). We have here a chart and I will explain it. We 
' have here a plate and we put into this plate some bouillon and some gela- 
- tine that makes a semi-solid fluid. Decomposition can easily take place. 
We put another plate on this and subject it to heat, sterilize it, kill every- 
thing in there, and then set it away and it will stay that way indefinitely 
so long as no life gets in the bouillon. Whenever we want to determine 
the number of bacteria in a certain place, we just lift off the cover and 
expose it for a minute, or two minutes, or more. Now we put these 
plates in an incubator to keep the temperature where they grow best, and 
have upon these colonies the bacteria forms. They are simply large 
masses of bacteria. These charts are supposed to be illustrations of such 
plates. 

We have here a plate with a hair on it. This has been in the incu- 
bator. We can easily see the large masses of bacteria growth around 
that hair. It is not.the hair that causes the fermentation, it is what is 
on the hair. 

When you strain milk you need not think your remedy the effect b) 
straining out the hairs, for you are simply washing the hair off and put- 
ting the filth into the milk. Sc it is necessary to take the hair out before 
you put through another bateh of milk. 

Here is a straw that shows the same results.Straw does not spoil 
milk, it is what is on the straw. 

Mr. Coolidge: Where was that straw taken from? 

A. Any straw, right from the stack, dusty straw. 

Here is a chart represents a drop of milk, what is called the fore milk. 
Look at the bacteria in that milk. That is the reason we should throw 
away the first few streams. 

Mr. Cooper: Is that first stream necessarily imperfect? 

A. It always is. Itis very seldom it is not imperfect, because the 
cow is exposed to bacteria to such a great extent that it is invariably 
imperfect. I have never run across one that was not thoroughly imper- 


fect. The whole milk is imperfect to a great extent, even the milkin the 


102 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


system and as far up as the milk follicles—they are the little globules— 
bacteria is there too. The New York Experiment Station has recently 
made some investigation on this point, but not many get up there. The 
enormous number comes in right in the teat. 

Q. Do you find as much bacteia in cold weather as in hot weather? 

A. There is not very much difference. In hot weather that Jepends 
on the decomposition, depends on where you have your cows in winter. 
If in warm stables, your stable is as thoroughly infected with bacieria as 
in summer. 

Q. Then temperature has nothing to do with it? 

A. Certainly it has something to do withit. I will explain that later 
on. 

In size, bacteria is very small. We can hardly get any conception by 
mere figures. But a good illustration would be to take a hair, an average 
hair, such as grows on any successful dairyman’s head; cut it in two, and 
upon these flat surfaces you can place 350 to 375 germs side by side. 

Another illustration compared with men. Take any bacteria. Sup- 
pose a cubic foot, or a footin diameter. A man compared with that 
would have to be 26 miles high. That shows you the smallest of these 
bacteria. 

Now in a drop of imperfect milk we have a million and a half of these 
germs. Our average milk. supplied in the city, range about 50,000 to 
60,000 per cubic centimeter, which contains 20 drops. This shows the 
enormous numbers that are in milk. 

There are three conditions that are necessary for the development of 
bacteria life. There are feed, moisture, and a warm temperature. All 
three, and especially the first two, we have in abundance in creamery 
dairies and stables. They live within a wide range of temperature, al- 
though the most favorable temperature for growth is 93 degrees laren- 
heit. At this point bacteria are capable of reproducing themselves from 
every twenty tothirty minutes. In twenty-four hours they have doubled 


themselves to 11 billions. ‘That shows youtthe enormous development in 
a day, and also shows you the folly of letting milk stand at 98 degrees and 
cooling of its own accord to the atmospheric temperature. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 103 


Now we estimate that at 53 degrees that bacteria increases sixty- 
fold, at 93 degrees they increase 180 fold, and at 40 degrees bacteria life 
becomes inactive. Even freezing does not kill them, but this urges the 
necessity of cooling milk. 

Q. Can I infer that bacteria ceases vegetating at 40? 

A. Remember I am not talking of those that affect meat; some of 
them reproduce themselves even down to freezing point, and some of them 
decay, and if meat is imperfect, with that certain kind even to 34, but it 
takes a long time todothat. The development ranges from 60 to 180. 

Now then, heat, on the other hand, has the same effect as cold. At 
112 degrees, however, is the best point, for then nearly all bacteria life is 
killed, except the spore. 1 don’1 want you to understand that that in- 
cludes all bacterfa; this pertains to milk. The spore develops slower, 


and does. not do so much daniaze. 


Now when we kill all bacteria life, either spore or active germs, we 
call that substance sterilized. We don’t apply this directly to milk very 
often. Sterilized milk has changed it composition to a great extent for 
that reason it is impracticable; it is not a practicable business. But 
where sterilization becomes practicable is in cleaning dairying utensils. 
Mere water and elbow grease does not clean milk pails. We have te 
sterilize them in order to have them germ-free, and then the spore is de- 
veloped if brought to a favorable temperature, but the active bacteria 
that does the filthy work right away is killed by boiling. Hence, it is 
very essential that we should sterilize our utensils, by subjecting them 
to steam heat, or, if no steam, boil them in boiling water from 3 to 40 
minutes. Give them a good long boiling. It is very necessary taat we 
should clean our utensils first with soap and water, to get rid of the scum 
and germs, for if we do not do that we find that the albumen coagulates 
and adheres to the tin, and those who have cleaned utensils in which 
they have boiled milk first, find it is a very difficult task. For this rea- 
son, we should have the uiensils free from corners as much as possible. 

Here is a picture of a milk pail that is made improperly and which 


has sharp corners. If we do not sterilize that pail we have a lurking 


104 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


place for bacteria that will start fermentation at ordinary temperature. 

Here is a picture of another pail which is flushed with solder at the 
corners. We have here the bacteria too, but it is much easier to sterilize 
the pail. 

It is very necessary to curry our cows daily. Mr. Gurler spoke about 
that, and it is very essential that we should wash with a moist sponge 
the udder and the surrounding parts to prevent the hair from falling into 
the milk. The hair does a good deal of the fermentation work. 

We have here a place that has been exposed to an unwashed udder 
and one to a washed udder. The dandruff that is about to fall from the 
udder is thoroughly inoculated, and thus sets up the fermentation. To 
overcome that we merely rub a moist sponge over it, which either 
washes it off or makes it adhere while milking. 

Here is a plate which has been exposed in a stable after feeding, and 
one before feeding. It shows you that it is bad policy to feed before milk- 
ing ruffage or any filthy or dusty matter. The dust that rises goes into 
the milk, and hence sets up a fermentation which you can see on this 

plate. 
: The question of milking with dry, and the milking with wet hands: 
it is a foul practice to milk with wet hands. To take the milk and strip 
it into your hands and put in into the miik, you are agitating the teat 
and causing friction and thoroughly infecting the milk with whatever 
-is on your hands and will go into the pail and will set up a fermentation. 
Hence it is very necessary to first wash your hands thoroughly before 
milking, and use clean outer garments, and then milk with as dry a 
hand as possible. Have the teats moist with water just simply moist. 


That will prevent water or any milk from dripping into the pail. 


In regard to the stable, you should have it ventilated, well lighted, 
and well drained. This has all been gone over by Mr. Gurler. It is also 
that we should use lime or some disinfectant for this reason, if we put 


lime on any decomposing matevial is checks the infection for a while. 


Immediately after each cow has been milked, the milk should be re- 


moved from the stable tu a clean moist room and then cool and aerated. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 105 


Here is an aerator, the Star A. The milk is poured over the ton and 
runs over in a fine stream, and cold water runs in the corrugated part 
here and at the same time aerates it. 

We have here another small aerator. The milk is poured into re- 
ceiving part here and it goes through some fine holes over the outer sur- 
face and while running down itis cooled. In the inside we can put ice 
or have running water tococl tke milk. Both are very good principles. 

This aerator should be down in a clean place. If itis in foul air the 
infection is greater than if it had not been aerated at all. A majority of 
the farmers have found that out; they put the aerator into a foul place 
and expect good results, but on the contrary have found bad results. 

After the milk is aerated it should be put in sterilized bottles. A 
modern way is to clarify milk. By clarifying milk, run it through a 
cream separator. The intense pressure in the cream separator which 
ranges from 2 to 4 tons to every pound of milk separates the filth in that 
milk and it goes to the outside of the pail, and in this way a cream separa- 
tor acts as a clarifier. 

We can also at the same time standardize our milk. Estimate how 
rauch fat we want in the milk, and we have the percent of cream. Ia 
doing this we should cool and bottle the milk and put in sterilized bottles, 
the same as before. All these steps I have mentionel are steps to pre- 
vent bacteria from getting into milk and if followed you have the method 
of handling milk properly. This may seem extravagant and expensive 
to you, but itis not. Thesimpler you can have your arrangements, the 
easier ways of cleaning the better it is for you. These methods are 
within reach of every dairyman, and the extra expense of keeping the 
milk clean and keeping the animals clean will be duly rewarded by the 
superior products. 


There is an old adage that “Cleanliness is next to Godliness,” and 
it has been brought down all through the 19th century. It has made 
quite an impression upon some, but it still has a great deal of mission- 
ary work todo. I wish every dairyman, every 20th century dairyman, 
would paste this little adage in his hat as a reminder in his dairy busi- 
ness. 


106 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


TYPES AND QUALITY OF FARM STOCK. 


—_———. 


, A. P. GROUT, WINCHESTER, ILL. 


Ladies and Gentlemen—I have been wondering ever since I received 
a letter from your president, Mr. Gurler, inviting me to address this 
meeting, why he did so. It certainly could not have been from any 
knowledge I have of him. Itistrue I was born and raised on a dairy 
farm in Vermont, but my knowledge of dairying ceased more than thirty 
years ago, consequently any information I may have concerning dairying 
is behind the times, itis too old. You don’t want any such knowledge 
here today. 

My first recollections of dairying goes back ta’the time when I was a 
boy of eight or nine years old in Vermont. I remember that we hada 
small herd of dairy cows, and itso happened that my father and the man 
employed were away from home one evening and not likely to be back 
in time to do the milking, and I had an ambition to try milking. It was 
the first time I had ever milked, but I suceeded in milking eight or ten 
cows—that constituted our herd at that time. I was very proud of the 
feat, but soon had time for regret. I found I had made one of the mistakes 
of my life. I had to do the milking afterwards. It was especially ag- 
gravating at times, when I had an engagement to go fishing or swim- 
ming, and the cream would persist in remaining cream, and I could not 
make it remain butter. Oh, yes,I did it all. And those were the days be- 
fore I knew about the right temperature with which to fix the cream. It 
is true I havea little practical knowledge, but it is too old to bring be- 
fore you gentlemen today. 

I also have very distinct memories of the odor from those stables. I 
was reminded of it this morning when Mr. Gurler was talking. Those 
stables were made for warmth, and the odor was stiiling in those stables, 


I can almost detect it it seems to me today. The process of dairying has 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 107 


advanced wonderfully. When Jf left the farm, I thought I never wanted 
to see a cow again; I certainly never wanted to milk one. Those were 
my feelings on leaving the farm. But when I heard Mr. Gurler speak 
of his stables with the cement floors that were washed out every day, 
and could not detect the least odor, I could imagine that dairying may be 
a great deal pleasanter, and a great deal nicer, than years ago. The 
dairymen have certainly made a great advance in the right direction. 
In my talk today of cows, I will, of necessity, have to refer to beef 
-eattle. That is my hobby; that is my business, and in my talks hereto- 
fore I have been talking in the south part of the state where there is. 
little dairying, and the types of dairy cattle are exceedingly poor. I felt 
that when I come here that it isa different thing, and I will eae to be 


more careful and more guarded in what I say. 


In the first place, if we are going into business of any kind, we must 
have a plan and a purpose. We want to know what we are going into 
the business for; what we are going to accomplish, and ail about it. For 
’ then we may ask ourselves this question: “Why do we want stock on 
the farm?’ It is net for the dollars and cents or the immediate profit 
that we can make out of it, as I take it, although immediately if we ask 
that question of the majority of the farmers they would simply say, “as. 
@ means of making money” immediately. But that is not the reat and 
only object. There is another. The soil must be maintained and set up,. 
and I know of no other way by which they can do it without the use of 
livestock in some of its forms. Why I obtained such a dislike for dairying 
in my earlier days—well 1 aust admit that dairying is the highest type — 
of stock farming there is, because the dairyman who only sells his butter,. 
his cream, or his milk off the farm is retaining nothing. There is al- 
most nothing in the shape of fertility contained in the butter, cream, 
and milk. Dairying is the highest type of stock farming I know of any- 
where. There is great necessity, and it is the first consideration, tlie soil.. 

Now then, Illinoisis naturally very fertile, its soil is very rich, and 
_we have been careless of this matter of fertility. They have raised 


wheat, grain, and corn, and the result is you have sent away largely of the 


108 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


fertility of your soil. It is not what is was twenty-five years ago, and if 
the same process continues, it will be worse the next twenty-five years. 
We must keep up the fertility of the farm. It is absolutely necessary and 
those who prefer the dairy, I tell them it is the highest form of stock 
farming. 

But if we can not all be dairy farmers, there is the raising of beef and 
mutton stock and horses and thin gs of that kind. They are the next best 
thing as far as fertility is concerned. 

Some form of stock farming is the basis of permanent and successful 
farming. There can be no questicn about this, and the only correct 
‘theory of farming requires that the fertiiity of the land must be main- 
tained. Itis the farmer’s capital. If you draw upon that capital, if you 
‘unnecessarily exhaust the fertility of the soil you are soon/going to ex- 
haust your capital, and deserted farms will be the result, as in New Eng- 
land today. When you gointo the stock business you want to keep that 
steadily in view. You are building up the fertility of the soil. 

Now then, if we decide to go into the stock business, the next thing is 
what kind of stock shall we handie. You want to determine that. You 
want to determine whether you want to make butter, ship milk to the city 
markets; whether you want to make beef or mutton or pork; those 
things must be determined first. 

Then study the different breeds of cattle and decide which is best for 
the purpose you want. We have various breeds of cattle. For the dairy 
people, the Jerseys, Holsteins, Alderneys, Guernseys, and others. Among 
the beef cattle the Short Horns, Herefords, andsoon. Among the various 

breeds of dairy cattle I cannot say which is best. I could say inj beef cat- 
tle. The breed you like best, that is best adapted to the purpose for 
which wou want it, is the best. Always keep that in view. Decide 
what you want and select the animals that will best carry out that ob- 
ject. It is the same thingif you are going to raise horses. You want 


to determine in the first place the kind, and whether for a buggy or the 
race, or what kind of horseis good for heavy road work. It would be 
folly to take one of the finely bred draft horses and expect to win money 
on him. You must determine these things before you go very far. 


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ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 10Q. 


Now then again, breed hasits particular characteristics. It has _ its. 
form; its color; its shape, and all these things constituting the type of 
the animal. The quality of the animal depends upon the uses that you. 
want to make ofit. If you want to make butter, you might take the Jer-. 
sey cow. The qualities of that cow are excellent, are among the best. 
But if you want to make beef the Jersey has no quality in that respect. 

I use these illustrations, but my work, as has been heretofore stated,. 
is along the line of beef cattle. Ihave some cuts (shows pictures of 
cattle) of the dairy cattle here, but I simply take them along to show the: 
contrast. That is the use I have been making of them heretofore. Ido. 
not mean that in a bad sense, but simply this: Ifyou wanta beef animal, 
the dairy type is the worst scrubin the world; they are absolutely worth-- 
less. On the other hand, if you want a cow to put in the dairy and give 
lots of butter, and rich butter, you would not select Anglish,Herefords, or- 
Short Horns, because they have no qualities in that respect. They have 
been bred and reared for different purposes, and of course depend upon 
the use you want to make of them almost entirely. 

The Jersey cow has great qualities as a producer of butter fat, while: 
she has no qualities whatever for beef. On the other hand the Anglish 
has good qualities for beef but not for the dairy. 


Now then, our animals are machines, or condensing factories, for the 
purpose of converting the food we give them into the production that we- 
want. 

For instance, we take the dairy cow, and her function and use is to re- 
duce the feed that you give herto butter fat. The cow is built for that 
purpose and no other. On the other hand, the Anglish cow I have repre- 
sented is intended for a different purpose. It is to take the feed you give 
her and put it on her back where it will bring the most money in the shape: 
of food. These animais have been bred and reared with this object in 
view. The Jersey gow, as you know, has been bred for that one express. 
purpose of putting as much butter fat as possible in her udder. She is ex- 
pected to convert as much food as possible to that one thing, the result is. 
you have a cow that is largely developed in the udder, while the other- 


110 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


parts are simply a framework to hold the other together. She has been 
developed for that purpose. By breeding her early, by taking away the 
calf, and milking her as nearly as possible twelve months in the year, her 
milking qualities have been developed. 

On the other hand, take the cows from Scotland, the calves have been 
run with them until large enoughto eat for themselves. The cow have 
then been dried up and turned on to pasture, and she has put the meat on 
her back, and the milk development is very small. These things have 
been brought about by breeding and by feeding, and it has been kept up 
for so many years until that habit has become fixed. 

Now then, for fear I forget it later on, I want to say this: I believe 
that if a man is going into the dairy business and is selecting cows, or 
selecting a sire, he should select one that has had the habit that he wants 
fixed as long as far back as possible; the farther back the better. 

You take the Jersey cow, her habit has been so long to produce this 
butter fat, that’s what she is deveioped for. You may pick up a cow, a 
native cow, that gives good milk and rich milk, butif you breed from that 
cow, you are not as sure that the progeny will be like her as you will if the 
cow has had that habit back and back for years and years. 

If you cannot purchase the dairy cow that you want, and you want 
to breed and improve your herd, you want a sire that has an unbroken 
record for years and years for a good milk maker, then they are likely to 
produce better. 

On the other hand, the beef cattle, and we do the same thing. We 
go back and look at their pedigree, and the record they have as prize 
winners in the fat stock shows, and the farther back that goes, and the 
better it is, the more likely weare of getting the calf, the product, some- 
thing that will be like it. 


I stated a moment ago that our animals are machines or condensing 
factories; they are intended to convert the food that we raise on the farm 
into milk or butter or something we can send to market in a condensed 
form, and keep the manure on the farm to keep up the fertility. The more 
perfect that machine, the more economical and profitable will be the work 
done. Isn’t that true? 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. III 

It was shown here -this morning that if you takea dairy cow that will 
only furnish 150 or 200 pounds of fat in the year, she may possibly not do 
more than pay for her keep, and she may get youin debt. A cow with 300 
pounds fat in) the year, will return you a profit. Thatis what I mean 
by saying, the better the machine, as the cow is the machine, the better 
and more economical and profitable it is. If you are raising grain, you 
don’t go and hunt up some old worn out threshing machine that wili not 
do a good job, a machine that will waste a good part of your grain, but you 
want an up-to-date machine, one that will take out all of the grain you 
have raised and save itfor you: That is the difference between a good 
dairy cow and an inferior or poor dairy cow. Again, if you are going to 
haul your grain to market, you don’t take an old wagon that will scatter 
the grain, you get one that is whole and perfect and will take all the grain 
into it to the elevators. Whyisit so many farmers will use inferior 
animals, when the process is exactly the same. They all reduce your 
feed to butter or milk, and the bet ter the machine the more profitable is 
the business. 


When I was on thefarmin Vermont, the Babcock test wasn’t used. 


We milked the cows and the milk all went in together, and the only way 


we judged of the value of the cows was by the quantity of the milk she 


gave. I don’t think it was ever thought of testing in any way the quality 
of that milk, at any rate I don’t remember anything of the kind. At this 
date you have an infallible test. There is no need to use an inferior cow, 
because you can test in a very short time and tell what she is doing. If 
the cow was giving lots of milk we thought she was a good cow, but now 
we know thai that is not always the truth. The Babcock test is what de- 
termines the value of your dairy cow. The butcher block is what tests 
the beef cow. You dairymen have the advantage of us because you can 
ascertain what your cow is doing without slaughtering her, but) we have! 
to kill her to find out the test sometimes. 

Thave some charts here which I wish to show you. Of course this re- 
lated to the beef business, but the lesson may not be entirely valueless 
to the dairymen. He wants to know his stock thoroughly to be able to 


112 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


judge them. Ifa dairyman isa good judge of a dairy cow he knows her 
form, knows the forms that are best for dairying purposes. Itis the same 
in regard to beef cattle. 

This first chart simply gives the various parts of the animal. They 
are all numbered, head, the shoulder, loins, and rump, etc., ete. A man 
going into the beef business ought to have a chart of this kind, and find 
out and ascertain what the good points and desirable points are and then 
study his animals. If they do not conform to those requirements, turn 
those all down. 

Now I have an illustration here that I want to call your attention to. 
Here is the cut of a beef steer supposed to weight 1200 pounds, and mark 
ed off ta show the manner in which a beef animal is cut up for the retai. 
trade in Chicago, and perhapsinother cities, with the weight of each cut 
and the price per cut marked on each one. These prices I obtained a year 
ago, but I don’t think they have changed since then. Now, what is the 
lesson to be learned from that? If you run over these figures you will 
make this discovery. Here are three cuts, ribs 68 pounds at 18 cents, 
porterhouse 25 cents, and sirloin34 pounds at 18 cents. If you take the 
total of these three pieces and compare it with the balance of the animal 
you will find this: That 28 per cent of the parts are equal to 64 per cent 
of its value, or, in other words, one-third of this carcass is worth two- 
thirds of the balance. Take the three cuts from the shoulder to the hips, 
the part of the animal that only weighs one-third of the carcass, and it 
is worth two-thirds of it. The stock men, the beef men here will ap- 

preciate this. It shows that if you are going to get the highest price for 
your beef, you must have an animal with a broad, strong back. The 
more of that high-priced meat you have, the more you will getin return. 

Just look at the contrast there is between the beef animal and the 
dairy animals in the back. That explains to you why your dairy animals 
will not sell in the market for the beef, because they don’t have this high 
priced meat in the back. 

Here is a representative Gray Hereford steer and the other a Jersey. 
These steers were put on feed and fed the same. I think they consumed 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 113 


the same amount, and they made practically the same gain. The Jersey 
made a gain of two pounds per djay and the Hereford 2.3 pounds per day, 
practically the same. They were fed until they were both fat.and then 
taken to be sold. You understand that both animals cost practically the 
same amount of money, and that they were taken to market and there 
was this result in the sale. The Hereford sold for ten cents a hundred 
above the top of the market of the same on which it wassold. The Jer- 
sey sold for 2.1214 below the top of the market. 

Now, why was this? Possibly some dairyman think the stockyards 
people were prejudiced against their breed, but thatisnotso. They don’t 
care about the color, or horns, or breed, but they are there for business. 
Why didn’t this Jersey steer that was equally as fat as the other bring as 
much on the market? If you will notice right here in this cut, you wilk 
discover why. As I told you, one-third of the weight of this animal was 
equal to two-thirds of the other. He had the meat in his back and the 
other did not. The Hereford when he was slaughtered only had 133. 
pounds of tallow and suet, but this one had 245, more than 100 pounds 
more. You ask, what of that? Tallow is worth four cents a pound, but 
the meat right up there on the back is worth 20 cents a pound, conse-— 
quently those buyers in the stockyards would have been very foolish to 
have paid the same money for a production that is worth four (4) cents,. 
when they could get one worth 20 cents. It is no disgrace to this animal. 
They do not refuse to give because it is a Jersey, but he had not put his fat 
where is was worth the money. 

This animal, Grey Hereford, did just what its mother did before it.. 
He had put the food on his back. And this is where the Jersey puts its, 
food. He put it down here in the intestinal parts for tallow and suet. 
That is the same as his mother had done for so many generations. It is 
just the habit with this animal. The other put his food where his mother 
had been bred tc put her food, on her back, and when you want the 
animal for food, that’s where it should be. 

Sixty-seven per cent of meat to carcass on this animal, and only 57%, 


per cent on' this one, a difference of 10 per cent right there. The differ- 


114 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


ence in price between the Herefora and the Jersey was 49 per ceut, quitea 
difference. And what I say here in reference to the Hereford would be 
just as applicable to the Short Horns or Anglish. The others would 
have put their product on the back, and it would have been the same. 

What a difference there is in the price of the steers. Iffeeding steers, 
one weighing 1400 pounds, and he sells at 2.1214 under the top of the 
market, see what you lose, $31.15 on one animal. Take an animal that 
would weigh 1200, and ifthereisa difference of 2.12144, it makes a differ- 
ence of $26.70 on an animal. Soyou see the necessity of putting your feed 
into the right kind of a machine. Put it intoa machine that will produce 
what you want. 

I have a few illustrations here, and I may, perhaps, call attention to 
them as I go along. There are several requirements for a beef animal. 
I don’t feel like talking about the type of the dairy animal. A beef animal 
should have high characteristics. It should be low, like this one; it 
wants to be broad, deep, smooth, and level with parallel lines. The 
Hereford and Short Horns, like these cuits, should be level and straight 
on top with parallel lines. 

T have a cut here that shows the depth of the animal. If you see how 
the feet are placed, you would know what kind of a back that animal had. 
The animal that will make two tracks going for a pasture is the kind you 
want for high-priced meat. 

Here is the type of the dairy cow, and here is the type of the beef 
animal. The beef animal’s feet are far apart showing a broad back. 
This animal, the dairy cow, has nct; its feet are right together, no back 
and only flesh enough to cover the bones. The development is in the 
udder. There must be a place for that udder to develop. Now in the 
beef animal, we care nothing about that development of the udder. 

Here is another cut that shows the depth that I speak of. And here 
is a Short Horn. You see they have the same characteristics, no matter 
what the breed. 


Something has been said about Short Horns as milking animals, and 
that is undoubtedly true, but I am inclined to be of the opinion that if 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 1S 


you take the Short Horn cow and attempt to develop her milking quali- 
ties, that just so far as you succeed in developing her milking qualities, 
you are going to depreciate the animal for beef purposes. I cannot help 
but think that. You cannot have a first class dairy and a beef animal in 
the same animal. I know Prof. Shaw is talking of the double purpose 
cow and at the same time they will produce a calf for a beef animal. Such 
a thing may be possible, but I doubt it very much. When you are de- 
veloping the milking qualities of the animal, you certainly must detract 
from the beef qualities, and there is no possible way to get around it. 
I know Wallace here don’t agree with me, but he can talk afterwards. 

Here is a cut of an animal that is low; broad and deep, smooth and 
level. He is an animal on which vou can build, and put that high-priced 
meat that is worth 18 cents and 20 cents a pound. And hereis a picture 
of one that has not got those qualities. Which would you select to put 
in your food to condense it? Youwant to get as much as possible out of 
it. If you put it into one animal and get six cents for product and put it 
into another and get two-thirds more, which is the best paying animal? 
Why is it? If there are two elevators in town and you want to sell your 
grain, and one will give you a quarter of a cent more than the other, you 
will go there. I have known farmers go a good way for a small fraction 
of a cent, but when it comes to feeding that grain, they don’t pay the 
slightest attention to it. They take an animal on which there is no 
frame to build to put the high-priced meat on. They do that and think 
they are doing business. Ihavedone the same thing myself, but have 
learned better now. I found the result was not satisfactory. I had never 
heard anything about this, I simply thought I had bought the frame and 
built on it. I thought it was only a question of feed, and that we could 
put the flesh on any kind of ananimal. I did not know that animals 
had been bred for generations for certain things. You see I thought if 
you got the frame that you could go right to work and make a good beef 
animal out of it}and I paid for my experience. 

Here is a cut of an almost perfect beef type, the celebrated Dot from 


Decatur; has taken prizes at fat stock shows some years ago. 


116 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Before I forget it, I believe there is a convention about to be held out 
west, stockmen’s convention, in which they are going to take up whatis 
known as the Grout Bill, and do all they can to defeat that bill. It is now 
pending, but I want to say this that while I am a breeder of beef cattle, 
I have no sympathy with those men who are trying to defeat that bill. 
(Cheers). I think that bill is just and right, and, as a general thing, the 
beef men in Illinois are in favor of that bill. (Cheers). Iam in favor of 
it, because those men, in attempting to make butter out of the fat of those 
steers are attempting to perpetrate a fraud. It is not right. If they 
want to make an article of food from the oil, let them make it, but let 
them sell it for just exactly what it is. (Cheers.) 

Here is anillustration. Ihad to go to the office of the Keystone Mill, 
and the agent there told me he had just sold eight mills to go toa millin 
Southern Illinois. Eight large mills. That struck meas a little peculiar. 
I said, “Eight mills to go to onemilling establishment.” ‘Yes, sir, to 
grind cobs.” Then, of course, l understand what it meant. They were 
grinding cobs by the carload and by the train load to put in their bran. 
They were making bran out of those corn cobs. I learned afterwards 
that they shipped corn cobs from Nebraska by the train load to adulter- 
ate their bran. On the same principle, the stock men are opposing this 
bill, I suppose the corn growers of Illinois will rise up here and say the 
pure food laws of this State shall not prohibit the sale of this bran. You 
are reaucing the price of corn, if they are not allowed to sell these cobs ta 
make bran to sell you dairymen. Why should they be interfered with? 
I will look for the same kind of a movement. There is just as much 
reason as inthe other. If they want to grind up corn cobs and sell it to 
you men for corn cob bran, all right, but when they mix it with the pure 
bran and reduce its quality, they are perpetrating a fraud that should not 
be allowed ini this country, and why the United! States Senate should hesi- 
tate over the Grout Bill is something that I cannot understand. 

In conculsion, let me say that if you are going to build up a herd, you 
want to decide the kind of herd you want. If you want butter fat, hereis 


the kind of a sire you want. Onthe other hand, if you want a beef animal 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. HI 


and high-priced meat in the back, here is the kind you want. First de-~ 
cide this question and then go ahead and follow it out to the end. 

These same characteristics are true of the sheep and the hogs. 

By the President: Jam sorry we have not more time to devote to 
this, but we have gentlemen on the program here who have to take trains 


this evening, so must passion to the next paper on the program. 


Wednesday, January 9th, 1:30 p. m. 


FEEDING AND CARE OF THE DAIRY COW. 


J. P. MASON, ELGIN, ILLINOIS. 


A large majority of the farmers in the vicinity of Elgin contract 
their milk at the condensing factory, which contract restricts them 
from feeding turnips, wet or dry barley sprouts, brewery or distillery 
grains, linseed meal, glucose or starch refuse, buffalo feed, ensilage, oil 
cake, gluten meal, or any feed which will impart a disagreeable flavor to 
the milk, or which will not produce milk of standard richness. 

Some of the feeds barred out are usually used in making up a good 
balanced ration for a dairy cow, such as ensilage, gluten or oil meal, or if 
we had plenty of early cut clover hay, could make a satisfactory ration. 
Under these circumstances we are trying to produce milk. 

| I mention this, not in a complaining spirit, but that you may under- 
stand why we feed as we do. 

The barn should be warm and comfortable in the Coldest weather. 
Ceiling of good height and well lighted and well ventilated; cement floor 


- with gutter eighteen inches wide, not less than six inches deep, and 


118 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


water tight. Water boxes that the cows may have access to water at all 
times. 

The stable should be whitewashed at least once or twice a year; 
also the milk house and can rack, which can be done neatly and quickly 
with a spray pump. 

I find it a good plan after cleaning the stable to sprinkle the drop 
and portions of the floor with air slacked lime. It is inexpensive and 
will give the barn a healthy tone that will repay over and over for the 
little trouble required. - 

We aim to have the cows fresh in September and October. What 
you might calla winter dairy. Stabling them in early fall, as soon as the 
nights get uncomfortably cool, and turning them out in the morning, be- 
lieving a milk cow should not be exposed to any frost. 

As the weather grows colder, keep them in all the time, except an 
hour or so in the morning, or while the stables are being cleaned. We 
. then add the third feed of grain,and gradually increase till we get them 
up to their full capacity. 

(Bach cow has her individual stall, although I am aware that many 
good dairy men donot consider this essential—she will quickly learn her 
place, the feeder knows where to find each cow. I believe a cow feels 


at home in the stall she has become accustomed to. 


Then each milker must commence with the same cow, also milking 
_ the same cows in regular rotation. The milking should be done quickly, 


quietly, and is as cleanly a manner as possible. 


The bedding should be thoroghly shaken up while the cows are out 
in the morning. Also straightened out in the evening before commenc- 
ing to milk, not allowing it to bunch up. Havean abundance of bedding, 
aside from the comfort of the cow it serves to keep them clean and dry, 
at the same time your loads of fertilizers will be doubled, which is no 
small item in keeping up the productiveness of the farm. 

When we are ready to milk, take two cans to the stable; as first can 
is filled set the strainers in the second can, and immediately remove the 


first to the cooling vat in the milk house, replacing it with another can 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 119 


from can rack, and so on until we have finished, but one cover being 
used for all the cans. Ifthe cooling process is begun at once, stirring 
and cooling, there is not likely to be any trouble in regard to the keep- 
ing qualities of the milk, providéd the utensils used are thoroughly 
cleaned. 

At present we feed twenty-six bushels of shelled corn finely ground 
mixed with nine hundred pounds of coarse, flakey bran. The fodder 
from which this corn has been threshed furnishes the roughage; with 
the exception of one feed of Hungarian a day—the stalks are cut about 
four inches long. 

The first thing in the morning they are given a feed of grain, when 
we have finished milking, give them the cut stalks. About eight o’clock 
they are turned out and stables cleaned, after which they are given their 
next feed of grain, then salted and fed the Hungarian, after noon fed 
‘again with cut stalks. 

About four o’clock the mangers are swept out and they are given 
their third feed of grain. Before commencing to milk, give a light feed 


of stalks, also another after we finish. 


We usually feed half and half by weight, corn meal and bran, but at 
present are feeding some heavier of meal. Averaging the dairy, the 


cows consume a fraction over twenty pounds a day of ground feed. 


We have found by weighing the feed for several days each winter, 
that that ig about. all: a cow of 1100 or 1200 pounds weight will eat, and 
not get off her feed, and have a good appetite. We aim not to overfeed; 
they are not all fed the same. Here is one of the fine points in dairying. 


To obtain the best results the feeder must know his cows. 


It has been my experience that winter dairying is more profitable 
than summer. It takes less land to produce the feed than it does in 
Summer, where pasture is used. A cow will give more milk for a longer 
period. She is waited upon, her meals are brought to her, she eats, 
drinks, lies down in her well-bedded stall the picture of content. She 
has become sleek and fat, she has turned the raw material from the farm 


into the finished product. 


“20 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


This daily routine of feeding and milking is continued usually until 
about the middle of May, varying a little with the seasons. As we al- 
‘ways reduce the dairy, it can now be done to good advantage, and we 
aisually reduce it a third, sometimes neariy a half. The cows being in 
wood flesh are sold for beef, usually bringing as much as they cost and 
Z3ometimes more. 

Some years when short on pasture we have made a practice of putting 
an a few acres of rye, thickly sown on rich land, to feed the following 
pring. A person who has never tried it would be surprised at the 
mumber of cans of milk it will produce to the acre, after which the land 
is plowed and planted to fodder corn. After the rye, clover, or oats and 
peas are fed, after which, if the season is favorable, a crop of Hungarian 
can be grown—then fodder corn is fed. This takes us back to where we 
started from. I want to say, wenever stable the cows without some grain 
an the manger. They expect, it and always find it, and will be on hand. 


Consequently, we have no use for a dog 


At the end of the year we find the average number of cows kept on 
the farm twelve months, if thereis anything made on the shift of the cow, 
at is added to the milk account; if any loss, it is taken out before the 


average income per cow is made: 


The cost of keeping a cow per year, varies Somewhat according to 
the price of grain. We raise all of the corn, selling the oats, and usually 
some hay and buying bran. I am well aware that this is not considered 
ap-to-date dairying, but is is, the method we have followed for a number 
of years and find it fairly satisfactory. We do not aim to produce the 
greatest quantity of milk, regardless of cost or quality, but we do aim to 
¢ealize a fair profit above interest on capital invested and labor expend- 
ed. To have a farm heavily stocked, to keep up the fertility of the soil 
and thorough cultivation which raises an abundance of feed; liberal and 
judicious feeding which is essential to produce milk; regularity in feed- 
ing and milking; kind and gentle treatment at all times of the stock, are 


a part of what go to make dairy farming profitable. 


To be sure there is a vast amount of work connected with the dairy, 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 121 


which seems to be the universal objection, but how that is to be avoided 
is a problem I am unable to solve. 

I do not believe in running a dairy as a “side issue,’ but as the 
leader. Consider the farm your capital; the dairy your business, and, like 
any business that is to prosper, must be run in a businesslike manner, 

If any farmer or dairyman will emulate the push, energy and prese- 
verance necessary to succeed in any line of business or profession, why 
may he not merit the results of honest effort? 

Q. How many pounds did you say to a cow? 

A. What the cow willeat. There is a difference in cows. That is 
the fine point in feeding stock. One hundred cows will vary, the heavy 
milkers will eat more than others. Feed them all that they will eat. 
Over-feeding a cow is worse than throwing the feed away; feed plenty, 
at the same time feed with economy and the same with other grains. 
Now we have found that to feed oftener and a little at a time they will eat 
more and enjoy it better. The way we feed: We feed the first thing in 
the morning a feed of grain, then we milk. After milking feed with 
fodder cut four inches long, cut and threshed at the same time. About 
eight o’clock we turn them out and clean the stables and then they get 
another feed of meal. After that feed a little more fodder and at noon 
a feed of Hungarian. At four o’clock these cows have another feed of 
grain and before milking a little feed of fodder. It is considerable 
feeding. I Know the value of feeding; commenced on a small farm and 
knew the value. It is no more work to give them a little twice than to 


give them a lot just once. 


DISCUSSION. 


Mr. Heavenwill: Q. Inthis feed you have talked about that you 
gave your cows, I believe you said three time a day; how many quarts 
do you mix of corn meal and bran? 

A. About 20% pounds of feed a dav. You get more into a cow by 
feeding three times than twice. 

Q. Is that of each food? 


122 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


A. Three feeds. 

Q. How long do you have your cows go dry? 

A. A cow ought to have eight weeks’ rest. ‘The contract says 60 
days and I think it a good plananyway. They will give as much milk in 
ten months as in twelve. 

Mr. Carpenter: Practiced summer soiling? 

A. Take oats and peas. Itis a good plan, if you don’t use a silo. 

Q. I have advocated considerably the sowing of oats and peas for 
summer soiling crops. I have oats and heard pease do not do well in 
the State of Illinois, is it so? 

A. No Sir, we have good luck. 

Q. If they will stand up? 

A. Well they are liable to go down. 

Mr. Breese: What kind of cows do you use, Mr. Wallace? 

A. Most all kinds. 

Q. What kinds do you prefer? 

A. I have good luck with milking Durhams, Short Horns and Hol- 
steins. 

Mr. Crosier to Mr. Mason: Q. Do you breed these regular breed- 
ing for the calves? 

A. Some of them. 

Q. How much do you get for your cows in a year? 

A. For seven years—this last year, 18989, was the poorest year— 
taking the average for seven years. Whatever cows are sold or dry I 
charge it up and take out what and take out what the dairy has brought 
in, and my average is $73.13 a piece. 

Q. How much does it cost to keep them? 

A. Ican’t tell you exactly, we got out whole generally. 

Mr. Long. How many cows do you require a man to milk? 

A. It takes about six men to milk 100 cows. 

Q. Any trouble in obtaining competent milkers? 


A. That is the only drawback to the dairy business is that one thing. 
That is all there is the matter with it. I can do with a dairy except that 
one thing. 


Q. 


cows? 


A. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 12 3 
What land for 100 or 125 cows, how much for pasture for the 


I would not have over ten acres of land without any improve- 


ments on it. 


Mr. Newman: How many acres in your farm? 


POoPOoP OP OPOP OP 


Two hundred and eighty-five acres. 

How many cows? 

One hundred and sixteen now, some dry ones. 

How many cans of milk? 

Forty cans of milk. 

Did you raise the feed on 285 acres? 

All but the bran. 

Sell enough feed on your own farm to pay for the bran you say? 
Yes sir, done it for some time. 

Practically raise all your feed for those cattle? 

Yes sir. 

What is the full capacity? 

That farm could be made to produce 50 cans of milk eight 


months in the year. Thatfarmis going to be provided and then get 


down to the dairy business. You want to run your farm so it will pay 


and your boys are more apt to stay on them. I have got boys who told 


me and my wife that years ago. You want to have your boys around 


you until 18 years old. This getting a little move on you shows it pays, 


by gosh. ‘When they are 21 they want to have part of it and work it. 


Q. 
A. 
Q. 
A. 


Suppose you haven’t any boys? 
You wouldn’t want to run adairy. I have learned that allright. 
How many hands on your farm? 


Seven milkers. 


What did you do when not milking? 


A. 


You get on a farm where there are dairy cows and you would 


never ask that question. 
Mr. Monrad to the President: 


Mr. President: I just have a remark to make that I did not havea 


124 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


chance to make before. I want to apologize to our president because 
when I saw Grout’s name on the program, I said, “What in thunder does 
he want a beef man like Grout on the program?” /Now listening to Mr. 
Grout, I think he has shown us, not how to do it, but shown us the kind 
‘of cows we should not keep as dairymen. It shows me that the beef men 
know what they are doing. They have set their aim and they keep their 
eye on that aim. Thetrouble withe the dairymen and farmers in IIli- 
nois is that they have been vacillating until they don’t know where they 
are. The best lesson we have had is just here on these pictures of the 


Cows we don’t want to have anything to do with. 


SCORES OF BUTTER. 


MR. GEORGE CAVEN, SECRETARY. 


The announcement was made that Mr. Collyer would score the en- 
tries here at Aurora, but yesterday morning I got a telegram from him 
saying that he had to meet a body of carload shippers in Kansas City, 
and as I did not wish to delay the scoring until so late, I sent for Mr. 
Gallagher, and he came out and scored the butter. 

The judge said that the exhibit of creamery was exceptionally fine, 
one of the best he had seen, and you can see by the scoring that they are 
exceptional. ‘With the exception of a few packages they would score in 
the extra class. 


The scores in the creamery class are: 


BUTTER SCORES CREAMERY CLASS. 


A) ER NATIT ee crete es ee ae Wen Le Wee eee 9414 
DVO MB UTEOM eine igieicaie aera nua Kaneville ene cies oie wie eee 93 
INN ID VAIS eeaiete ns valves eae a alice all bins enya lane Woodstock occ 8 cic) os Seca 9214 
Brank 3B. 2hompson 05.6 cu0e: Greenwood .......... al) Oe 95 


Cramt VAM OV ec reiie cuele ene eee Freeport) 26 oe a eee 96 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Is 


Osean NW PREC. oa. cc ce ee ee ee LeehanonmrOnio ee eae ree 94 
Peter Wanielsone ss 2). 6 sees ees 3 NEC CORIO ire N ieee see 0 Lc a 9216 
VEG eM AESIIISOM 5... 6c cee ke asec ees NV OO GIONS atta eceky ao ueeevsesslax oie: so arane 91 
Woe WE Bryer... ..0.... BORER TN i IRORRESUO My iio cm ercieisiae ed ellen ae 9234 
IVa eA oie ahs ervps le Sie os cow eve GOOMIMSIGEOMEI Sc be ecsiss Sees eel siars 96 
WUE OCUNKC hci ale sels ces eee cies Sara ieee ena rerio iMac ck S, Seats 93 
AG ie UMOMNOSOM 25. ..6656se ecu Opa GROVE ae oie ics sie ale econ oie eae 95 
MartimGuvlacksSom . occ... ee MranknOmt: StatlOmy sere nea ese aor 93 
MGA TU ERANVSOM. 6c. 6.2 5 5 ocsre's oo USAT? GOV tees steers cian ala ale sc oes 921% 
GEO BIOMET eye e c se lec wis wee Mea EWE) OY ep eS Ia ID AIS GR Me He 9454 
sla poo) NWO 2g G0 Cy ane a are SDLIMe Groves. sweeyees sete fees eas 967%. 
Dy ISU) LG atsatetey A Moon a eee SAY ECON Wee a ey a an Vi Aang tren TEL Can 91 
Chas. H. Woodard .............. V1 O18 WS ee eee ecu eN ce tail aa eas Ai rer el 95 
NOS PELOUNISHCR 2h 66. bok ke eke VTA ca UE a Alt Suna MAN Aan ahaa Un 95% 
MOMMMCARISONE os 6 sco ok se 5 oa es o's PNCUBTEO TE Buy ends nea Van Stic hey Vee canta sn Ue 93% 
Davide wean (Patten oo. 3.66... es PAs aU VEY CG A eee ene abn Ge Ns nana eye ae 9614 
CSOs RUSSO Ges Ba ae IB eIVA METRO Ne rere arena iN URC Ry ames 9434 
IM AMGOCL cic ess os ede s sls ce oc LOB OWI Viger Uti aR UIE ea area aBaR ie ceo ealn aren sly 97 
WGC Opa COCIEY io... cece tees es VOTRE OW TO EOS sires ect aca. aun enc tara Naini ive ar he 93 
ASIA occ) clei slc a6 ee wie e eens RSHLOW EY] ON OYO) 01 oA AUN MUNA a ee ee eet RO 9314 
G. W. Hoppensteadt .......... 1 Die Veal ena) Deen keel eae oe EMT ge Pianlelir ey ta) 941 
IS YG TEM TOIG 10s Binecuds tain WAC LOT teat es ho aera ees ats aapet Wirawaca 9314 
1a TS US ENO) Se eee Milledimewditler e8s Co san ee ae 9214. 
Peter INGISOM ee oi k ec et eas (ORES GO Tete RA St nls ae Cee ea oR sea 95%, 
VIGGO ACIS COM 6 214) sjersie6.s ad a oie oe 0 WACOM Gas ie ote Wei ies: Mera Ara ial 9534. 
(Gp IS(@iaciehhl, 2 oe oe cee Mambatitan io ciara. Ligases 97% 
Me OANA cee le coke oe POISSON i eee ia He 8814 
Cr YO? JEIONVEIO Se ee ee EPRHOET GROVE 6 oi occiee caisson 9634 
PrankiVicMarland ........000656s STE OC Koen Met alee less aie iaeoenes ene 9516 
WG GEOMER fs cc cas cs eee cee Bel Vienne 4 cae seae riaral, uence anole has 9214. 
J) OVETE Gy NSCOR EOL. Lie i Saree ee eS SP LIM STOUT NVC a cis cis wisteneuele sees a ale 96 
We UEC ADIT ANG Fe BL ste naa | INERT Res SRC A ata a Re URRY Ae 94 
COMBINES erie yal tek ob eves cs ete cle TSG eNO iy sees hae apes aaa oa aks 9516 
WN GTeI VEO INUITIIM = 5 occ ce ce se ee SISA (EEN OCG Lie MH Rie azar SAR OU LOREEN EA RE 94 
NEPA PI eet so ice coe s vee are el PM MCEIO yi rue SU ese atone Matte aeaatyrons 9734 
Jala Lett TOUS A ae eae PIE AIG Ns laa eam ata BMC AY SME UU tn 96% 
JELs) 1ekbe TRYOUT 00116 010 lee eee a PROMI Sic esa aU er eo Se na cineca 9014 
CAUCE, JEXEG) Cl ia JEDI ah eae neuapeNas MMe ae ers lar MlaPL tL ue Hee clits 96% 
PEOWARCION SCAGS i... ke ee ws Garden Rane is aut ok Cs pele Sievers 9234 
Geor He WaverMan .....506 eee os Gardenu PR ralele yaaa acme eae 93% 


LUNN ONVEINZEW) Siels cc 6 cs ccs eevee FUNGO UE es ars lickers epaulets oot Scuola rudaslays 94 
OMe OUS iy ccc eco bis «oc «wee EU CLUMON Osis cs ates dete kah dire eee avon elianee clog ol eh 95 
MMMM MG TA Lek... ccc cs eesc eves ETS LIER) Nee RE Tanna ee unin Yaga cc 4 94 
UO EOSTOT (a's oc ce cae cde alee alate ECA ebsites REL a rel alia ah aint Gia ag 96 


126 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


MHOSE SLOMDORS ae ecclesia lee DAV ADI, nce cys: 0 50s eon le ou epee 9144 
IrvinNowlam ecole c Seine Toulon. oy. aac ic ee ee 951% 
EVA Sprineen, Lye a oe Springfield’. ov622 Soo aes eee 91 
SHS eVICRENC EO ik ove SN A ate Henry . 0602. ih ee eM ae ae ee 95 
Mrs. Emma Brunidge ........... LAR OX 6.04 0. 5 eae ae ee ee 961% 
Miss Mae Cooper .........-..ee0- Steward oi... ee eee eee 94 
Mrs. Chas. Beede ........ sce Chadwick: .:: .. 3..sc0Qbieiohe eee ete 93 


CHAM PO DLebt yeas AN iene LA Aan Dunlap ood 05 ie See 88 

SHiGESovierhtll aie kieran Tiskilwa icc cl hee ee 87 

TE BidGdulphy lee kei eae Providence . 2.2...) 3 ose eee eee 92 
SAGE CHEESE. 

Jee Biddulph eee aoe tareeees Providence... «.cssion ce ee ..90 


POSSIBILITIES OF DAIRYING. 


BY HENRY WALLACE, EDITOR WALLACE’S FARMER, DES- 
MOINES, IOWA. 


Mr. President, Ladies/and Gentlemen: 

I cannot tell you how much good it does me to look in the faces of 
this audience. I have been ata number of dairy conventions in my life, 
and this is different from any one I ever yet attended. 

I was asked to go to a dairy convention last September and give a 
plain talk to creamery patrons, and when I went and sized up the aud- 
ience, I found just about four men there, by a stretch, that I could imagine 
ever held teats in their lives, so we had a nice heart to heart talk with 
those four creamery patrons in the presence of a great number of news- 
paper men and, railroad agents and dairy supply men and creamery men, 
and I expect what I talked to those four patrons was all Greek to. those 
other fellows. But this is a different kind. of an audience here today. 

I am particularly glad to see this kind of an audience in Illinois. I 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 127 


have been laboring with a lot of heathens down where Grout lives, and 
when I talk dairying to them down there, they commence laughing, and 
say I have made an unfortunate mistake. “We tried dairying here; we 
had a creamery here and it lost $6,000,and we haven’t heard a man say cow 
since.” I told them cows were their salvation. 

I am glad to see a convention like this in the State of Illinois, gladder 
than to see it in any other State in the Union. There is hope for Illinois 
agriculturists yet. 

In regard to the possibilities of dairying, I might take all afternoon on 
that subject. I will make my talk into two different parts. 

The first man I will talk tois the special purpose dairyman. By that 
I mean the man who isin dairying for the miik and the butter, and who 
buys all or part of his feed. The man on the small farm. The man whose 
father kept cows before he was married, and married a Gairyman’s daugh- 
ter, and they talked cow, and talked cow until the boy became, by inheri- 
tance and influence, a dairyman. That man wants the special purpose 
cow. He has no business with any other. He has no business with that 


until he learns some first principles. 


One is to figure out what each cow is worth by weighing the milk and 
testing it, weighing the feed and feeding out what heis doing. Otherwise, 
he is groping in thedark. I don’t think that man ever lived that could tell 
to an absolute certainty what a cow was worth until he tried it. Unless 
possibly it might be Norton in Iowa, who has a herd of double purpose 
cows 330 to 380 butter fatina year. Norton is, however, one man in a 
hundred. There are probably afew in Wisconsin. One in Kansas said 
he could pick out acow. So he sat down with his eight cows and figured 
and then give us scale and Babcock test, and he hit it on the first and 
last and missed every other one,and, by the way, don’t you forget it, 
Kansas is going to be one of thegreat dairy states of the union by and by. 

I think it is possible to almost double the quantity of butter from the 
cows, even those kept on special purpose dairy farms. You must not 
only know what you are doing, but know how tofeed. Of the dozens who 


write me in the winter season what’s the matter with the feed for their 


128 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


dairy cows, I have found butoneof them was feeding enough protein. 
They nearly all break down on that. 

There is no telling how much you can increase the dairy output in the 
special purpose dairy farms until you get acquainted with your cow, and 
then learning how to feed her, and then how to breed with that special 
end in view. 

I am here to tell you that you may be surprised at what I say, and 
you may not believeit. I want to say to you that with all your special 
purpose dairyin, in Wisconsin and on back east that after all you are 
only a small toau in the puddle; that special purpose dairying is the least 
end of dairying; that the possibilities of dairying, the possibilities of 
good dairying to farmers of all classes, lies not in your special purpose 
dairying at all, but lies in another kind altogether. 

Let me put my thoughts clearly before you. First I will recite some 
history that’s well known to almost every man in this audience. When 
this vast Mississippi valley was opened up by the hand of the farmer, it 
was stored with the accumulated fertility of ages and ages and hundreds 
of ages before Adam wasa baby. The great Farmer of the farmers, and 
every progress in agriculture is formed out of the laws He has made, and 
the laws made by Moses. 

In the growing of feed—He has been in the business long before you 
—He knows the best for the field and is especially careful to store the 
soil with humus. Never does winter fall but the winter floor is covered 
with leaves. He goes on the broad expansion and prepares during all 
summer long, and before his land is fit to grow grass, He starts waste; 
waste that comes in the spring; waste that comes in the summer; waste 
that comesiin the fall, and gets a good start in the spring. Why? Be- 
cause He wants to store this landwith humus. What does he do with it? 
It is like sponges which drink up the rains and give it to the thirsty roots. 
in dry time. He keeps his supply of nitrogen. 

What is humus? Partially dcomposed vegetable matter. And we 
come to this inheritance richer than anything that fell into the hands of , 


man. And the first thing we dois to exhaust it, by raising corn, wheat, 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 129 


and oats. The men that came first to Illinois saw the richness of that 


soil. These lands stand dry weather better than any land I ever saw. 
They say the seasons have changed and commence to howl that there: 
is something wrong with the administration and all such. They will say 
the seasons have changed; that the Lord had forgotten how to water this. 
country, and how to runit. The fault is not with the Almighty, nor the 
party in power, but itisin yourself. You have violated the laws of the: 
field and of all farmers, and they are complaining, and the furrowers of the 


land are complaining. Job tellsus of the things he had done. He 


_ thought bad farming was as bad a sin as robbing his neighbor. 


Now the furrowers of the land began to complain, and began to talk. 
of chinch bugs. There are morechinch bugs in Illinois than any other 
State. I noticed all along the way here you had chinch bugs. Why- 
chinch bugs are the penalties sent you for not cutting up your corn.. 
Chinch bugs come to the land like lice to the ripe stalks. Itis a regular. 
chinch bug factory in Illinois I tell you. I could not help but notice the 
difference in the color of the soil on the railroad track, and the difference: 
over in the field. Your soil is becoming pale, becoming light; in all the 
ridges it is light colored. Why? Because you have been exhausting. 
your humus, violating the laws of Almighty God. Repent and be con-- 


verted that your sins may be blotted out. 


The next thing you can’t growclover. Proverbs you read: ‘Be- 
cause I called and ye refused; because IJ stretched out my hand and no. 
man regarded me, I will laugh at your calamities.” That is what clover 
says to you. You said you could get clover any time, and now you com- 


plain because you are sinners, that’s what’s the matter with you. 


About fifteen or twenty years ago the farmers in northeastern Illi- 
nois were doing the sin the central Illinois farmers are doing and they 
wanted to know what they should do to be saved, and Father Clarkson, 
Wilson, and I says: ‘Go to grass,” and they wanted to know how to go 
to grass, and they went to dairying and they got rich. In Kansas and 
Nebraska there arethesame soilrobbers. They finally get to grass, but 


they can’t keep as many cows. They can’t keep hired men like my 


130 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


friend here does. They can’t putall their stuff into the cows, or, if they 
did you fellows here would not live. 

They must have a cow asa manufacturer of two kinds of packages. 
Or rather the fillings of one package and butter tub and they must have 
the cow to manufacture another package to put in what the cow cannot 
eat. Nine-tenths of the butter snipped out of Illinois is made from 
double purpose cow. Why? Simply because we must have a cow to 
give 200 butter fat and makeacalf. Bless your soul it is done every 
day, so don’t say it is not. 

There is a funny thing going on. There is a whole lot of human na- 
ture in this. This first breed of soil robbers get off; the cow chases them 
off, and then well to do farmers raise families, get rich, and move to 
town; the towns are full of them. He says, “I have milkedalllam going 
to; I have raised my boys on the farm, and I guess I have milked enough,” 
and he quits. Goes to something else and what happens. inquire at the 
bank and find out. And what do you suppose? While in that bank 
they paid out $29,900 for milk and $40,000 for chickens, and $60,000 for 
cattle, and $60,000 for horses right in the center of the dairy country. I 
wanted to know the reason ofit,and I have given the reason. The old 
man moved to town and quit milking, the boy says he will do something 
else, and so the dairy gospel moves west. 

You can’t keep up the fertility of land, as our friend Grout says, 
without some kind of livestock, you must have it. The hogs don’t do 
much in the pasture; he ought to have a chance todo more. One hun- 
dred hogs is not enough. Youcan raise horses and horses but for the 
zood of the land you must have the dairy cow and her «value can’t be 
told, and if you don’t have her you can’t keep up. 

The great possibilities of dairying. It links itself with the main- 
tenance of the fertility of thesoil. The steer feeders can’t do without the 
dairyman. I would not take 100 Jersey steer calves for a gift. I might 
take 100 heifer Jersey calves, if I could have them fed milk six months 
and sell them for veal. But if you want ever to keep up the fertility of 


the land you must have the dairy cow. 


ILLINOIS STATE DAIRYMHIN’S ASSOCIATION. 131 


We now come to soil robber No. 2, and is the hardest fellow in the 
business, and they are not going to get rid of him until you have a first 
class funeral. No. 1 is poor and soon starves. He goes to Dakota and 
runs up against the Black Hills; finally get lower and lower, and you don’t 
know what becomes of him. 

But your sinner of all sinners is the man who has got rich on a farm 
by feeding cattle, and from which corn is a balanced ration, and he goes 
to town and he puts onairs. “I‘amia money maker; I don’t see why my 
son or my tenant can’t make money. I am worth $20,000,” ete. He 
never made any money to speakof. He got land worth $5 an acre, and he 
raised corn on it until he exhausted the fertility of it, and then he went to 
grass and fed steers, and his land probably sold for $75 or $100, and he 
puts the money in his pocket and says he made it. He simply absorbed 
it. He had an opportunity, such as will never come again in this coun- 
try, or possibly in this world. There is no such land to be'givem away 
now. His son must earn money; ne must create values, and his son pos- 
sibly goes to an institute and says: ‘‘Father had them go to dairying.” 
Now he says you can’t doit, because I will have to buildia cow barn, and 
I will have to put up a windmill and have to put up hay sheds and have to 
provide cold water, and to put my farm into repair and build fences, and 


it will cost too much money, and so he hires it to the corn raiser. 


You are working at cross purposes in this State. You have a lot of 
soil robbers. You allow the Danes to lay down $30,000,000 worth and com- 
pete with you and knock down the prices, raising pig feed and horse feed 
to the English and Scotch and Irish. Now what is the salvation? 
Dairying; the dual purpose calf. Give them a chance to feed their cat- 
tle and keep up the fertility of their land. That is the only salvation for 
you. When you get rid of these old soil robbers who think they have 
got rich. It must go on north and south and east and west until we have 
a rational system of dairying in all these broad lands. 

They put it down as an absolute fixed fact that the fertility of land 
can never be retained short of some kind of live stock and grass. On 


$50 land you must have something more than a calf and the keep of a 


132 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
cow, or else you must make your land raise twice as much as itis doing 
now. This $100 land must bring twice as much as the $50 land. or else 
have something more than the calf and the keep of a cow. 

We have made great advancement, but the final solution is the farm 
separator. I don’t advocate every manto doit. You must take time to 
do a good thing. You must have it in order that you get your milk sweet 
and warm to feed your calf without giving it the colic; without making a 
pocr miserable creature born to grief and to grieve you too. You must 
give the cream properly balanced. I have no fight with any special pur- . 
pose cow. It isthe very thing for the special purpose dairy man. 

Men won’t milk unless they have to. There is no great fortune in it. 
The supply is used up every year and it is a blessing. Whenever it gets 
too cheap they just drop off their poor cows and sometimes drop off al- 
together, and it goes on year after year and generation after generation. 
But dairying is a blessing. It is binding up the broken hearts, repairing 
the wastes of the soil robbers, and laying the foundation for a grander 
type of character. 

I have all praise for the cornraiser. He is no slouch. A man who 
can grow that corn and then use the whole of it, and feed it to a dairy 
cow or to a steer and feed it at a profit is a good deal broader and a good 
deal bigger man than he is given credit for. 

Care in milking. Your cows will not give down if a man gets after 
them with a whip, oradog. The cattle man is a different kind of a man 
now that thirty years ago. You have got to have the law of kindness; 


you have got to put brains in your work. I thank you for your attention. 


ADDRESS. 


PROF. E. DAVENPORT, UNIVERSITY OF ILLINOIS. 


Mr. President: 

I have never read a paper, and I have no business on this program 
this afternoon, but I told the Secretary I did not want to read a paper 
at the evening session. I want to talk to dairymen and no one else, 
and I hope those who are not dairymen here will find business elsewhere. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 133 


SOME CONDITIONS IN THE DAIRY AFFAIRS THAT NEED ORGAN- 
IZED ATTENTION. 


I am neither an alarmist nor a pessimist, but I cannot look with 
deep concern upon certain conditions that prevade the dairy interests, 
because they seem to indicate that this great industry is not keeping 
pace with the general development of the country and of other import- 
ant industries. Surely if such an assumption be in the slightest sense 
correct, then it merits the most thoughtful attention, for in these intense 
days the man or the industry that fails to catch the step and sustain the 
pace of others will shortly be left in the rear, if not hopelessly distanced 
or permanently set aside. 

I very much fear that I shall say some things in the progress of 
this paper that may not meet approval. If so, I beg you remember that 
I am a dairyman myself, as well as a teacher, and that for more than 
twenty years one of the leading interests on my own farm has been and 
is yet the production of milk for making into butter. So I havea per- 
sonal interest in the condition of the butter trade. 

However, I am bound to say that I should not occupy the time of this 
meeting to listen to my views of the dairy situation upon any personal 
grounds. I write as I have written because of my connection with the 
Experimental Station of the State, that not only thinks it discovers some 
deplorable conditions, but finds itself unable to lend much assistance, 
owing to circumstances, that will shortly appear. I take this eariy oc- 
casion to assure you that if I speak plainly it is because no. other speech 
is necessary among sensible men, and I hope that some action may be 
taken looking to the modification of centain conditions, and the exten- 
sion of trade. I haveonerequest, and that. is: that for the time this body 
will look at these matters from the side of the consumers who are our 
customers. 

In the day of our mothers and grandmothers, in New York, Penn- 


sylvania and Ohio, when the milk was set in the spring house, good but- 


134 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


ter and cheese were accounted necessities in every family, and while I 
believe that some better butter is made now than was ever made in 
those days, and perhaps cheese as well, yet I believe too, that it is by no 
means the rule and that the quantity is exceedingly limited. In any 
event, conditions have changed since then in a number of important par- 


ticulars, not all of which are advantageous to the dairy industry. 


Then, cows ran in pastures in summer and in yards in winter, and 
were milked almost entirely out of doors in pure air, under more or less 
motion—conditions unfavorable for contamination; now, although we 
have learned beyond a doubt that the cow herself is the chief source of 
contamination of milk; yetthe milking is almost universally done in 
close barns, often, if not generally, shockingly ill kept, and resuiting in. 
wholesale contamination of the milk as fast as it leaves the cow. Indeed, 
if the purpose were to make the milk unfit even for a calf to drink, human. 
ingenuity could hardly invent amore scientifically complete method than. 
that which is in vogue today on many of our dairy farms, even in some of 
those supplying milk for human consumption. This is no idle assertion 
for it rests upon data on file in the offices of the Experiment Station, 
which has not been published for obvious reasons, but of which every 


member of this association is fully conscious from his own observation. 


In the old days most families made their own butter and cheese and 
drank their own milk and cream, and the few who lived in towns engaged 
these table necessities from sources well known to them. Now, fully 
half our people live in cities, most of whom are compelled to buy these: 
products in the open markets. The advantage of all this is in a steady 
demand and a money market for dairy goods, elevating dairying to the: 
rank of a business; the disadvantage is that the producer and consumer 
are so widely separated that the personal element is lost and with it ~ 
there is a letting down of the feeling of responsibility on the part of the: 
producer who brings into frequent use that old saying, “Good enough to 
sell.’ Under this legend many a commodity makes its way to the general 
market that the producer would not for a moment think of putting upon 


his own table or of preparing forthat of a friend. This is a shortsighted 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 135 


and suicidal policy truly, but it yet exists to a wide extent among many .- 
people who have not learned that the fundamental principle of trade is 
to please the customer and get his money, to cater to all his natural 
appetites and prejudices and to educate him into new ones if possible, in 
all of which the personal element is to be studied and not ignored. 

In still another particular we have exceeded the wisdom of our 
grandmothers. We have learned aow to make both putter and cheese 
out of the same milk—a Yankee trick that seems not to have occurred 


to the silly old dames aforesaid; but thereby hangs a tale. 


The time was when American cheese enjoyed a reputation and a 
ready sale. Some of you remember that time. Then came the saying 
that cream that had once risen could never be worked into the curd 
again and might as well be made into butter as to be run into the whey 
vat. So the power churn came into the cheese factory, and the cheeses 
got harder and harder till the days of ‘“‘white oaks” were fully on. By 
this time all the cream seemed to have risen and gone, except from the 
label. The Canadians saw what was going on, made good cheese, and 
captured the market that we gambled away, and they’ve got it yet. I 
was talking with one of them about it the other day. He seemed to 
understand it fully as well asI did ‘Oh, yes,” he said, “we understand 
all about how you lost the cheese market, and we got it, but we are not 
- gaying anything about it.” 

When we saw what we had done we formed a copartnership with 
Satan. We furnished the milk—after it had been churned. He furnished 
the cotton seed oil and the full cream label; but it deceived only 
Americans, and them not very badly, for they have never forgiven us 
unto this day, and they have paid us for it by practically stopping the 
consumption of cheese. Time was when every well-regulated family put 
in its stock of cheese for the winter, or at least bought it in quantities 
and ate of it freely;. now we buy it in thin slices of about a pound each, 
likely cracked upon one side, serve it in little cubes with pie as desert, 
in this way disposing of about half of it, using the last of it for baiting 


rat traps. That is the way the bulk of the cheese business goes today, 


36 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


“excepting with a few factories that really make good cheese, and that is 
all snapped up for local consumption or absorbed in some definite line of 
‘rade. The retail trade gets little of it. That the general customer is 
discouraged about cheese and is stepping its use is only stating the truth 
in its simplest terms. Tne old timer is thoroughly mad about it, and the 
mew generation that is coming up, having never known good cheese or 
developed an appetite for it, hardly counts cheese among the articles of 
diet, so we have practically killed the appetite and the demand for one 
of the finest of dairy products. We have laid all our butter troubles at 
the door of putterine, but American cheese has had no such competitor. 
At was killed by its own inherent badness. 

Regarding milk and butter, the conditions are not so bad, but are 
‘tending in the same direction if trade indications mean anything, and 
the plain unvarnished facts are about as follows as to dairy products: 

1. It is next to impossible for housekeepers, who are obliged to buy, 
to secure a good quality of either milk, butter or cheese in the retail 
markets. ..o other articles of living are half so troublesome except 
CEES. 


2. The consumer who ought to be our friend and whose money we 
covet, is in a badframeofmind. He is rapidly passing from a general 
condition of ugly irritation to one of fear as regards milk, hopeless dis- 
couragement as regards cheese, and active anger as regards butter. This 
Jatter feeling has in many individual instances already passed through 
all the stages experienced in cheese and they have gone over to butter- 
ine as by all odds the most generally satisfactory. They have worn 


ithemselves out hunting butter and have given up the chase. 


2. The effect of all this is to work a permanent injury to the dairy 


trade and to arrest the proper development of this industry. 


I have said in substance that a good quality of dairy products is 
hardly to be had at retail. Enough has been said as to cheese, and as 
to what is known as to the milk trade, the less said about it the better. 
The conditions surrounding the butter trade are peculiarly aggravating. 


The dealer always has some good butter “if you will take creamery but- 


PROF. E. DAVENPORT 
Dean Agricultural College, University of Illinois. 


an) 


ae 


rege 
Det naren te 
Coie ha : 


ane 
aha wen 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 17; 


ter.” Of course you take that kind. It is nicely wrapped in paraffined 
paper, marked Elgin, or some other equally delusive name, but when you 
get it to the table it proves to be, Oh, horrors> process butter, and visions: 
| of its composite pedigree and its whole abominable ancestry rise before 
you until you are ready in your righteous indignation to commit man- 
slaughter on the first dairyman you see. You curse the groceryman, but 
he swears that he bought it for creamery butter and there is no use in 
murdering him. And so the whole wretched business goes on year in 
and year out until the housewife who has known good butter sometimes 
_ Surrenders and orders butterine straight, and finds it far more satisfac- 
tory than the butter she has been able to secure. This too, is no fancy 
picture, for I can point you tomany a family of good livers that have 
_ gone over to butterine. As matters are going now, and in spite of all that 
has been written and said, we need not be surprised shortly to hear of 
legislation to prevent the sale of butter as butterine. We have been 
industrious in our opposition to butterine and there has been good reason 
for it. In our zeal, however, we have overlooked some important items. 
Now the truth is there is no natural competition between butter 
and butterine. The appeal to different classes of people, and it is folly 
to say that either is necessarily bad or unwholesome. Butterine, like 
butter, is good or bad, according to the way in which it is made, and in 
respect to pedigree, in my way of thinking, neither can make faces at 
the other. I have said that these two products are suited to the condi- 
tions of widely different classes of people. Good butter, well made from 
clean milk, is so infinitely superior to butterine in flavor, that once 
tasted nothing else will satisfy, and it will be eagerly taken at a price 
which is prohibitive to thousands of people to whom ten cent butterine 
is a Godsend. And I say to you in all candor what everybody knows, 
but what nobody likes to talk atout—that the reason we feel the compe- 
tition of butterine so severely is that the butter of the markets is not good 
enough, so that butterine is coming to be actually preferred to much of 


it; and I say further that while every good citizen is bound to help pre- 
vent one product being sold for another, yet any attempt to abolish but- 
terine will arouse the opposition of the thousands engaged in producing 


138 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


beef and pork, and will array one class of catile farmers against another, 
and any movement that doubles its cost will bring duwn the wrath of a 
mass of consumers, and their name is legion, who are unable to buy but- 
ter as good as it should be and who will stubbornly dispute the right of 
the public under any pretext to put an artificial cost on a staple article 
of focd, while every compound that originated in the cow goes on mas- 
querading as butter and protected by the law, and while the natural life- 
time of milk is so generally lengthened by the use of preservatives pow- 


erful enough to prevent the development of living organisms. 


I tell you frankly there should be more house cleaning at home in 
these matters. The consuming public is both irritated and frightened, 
and it is going to do something. What is does will not be noisy, but I 
promise you it will be effective. It is discouraged with cheese and has 
practically quit eating it; it is disgusted with the available butter and 
is strongly inclined to butterine; it is growing afraid of milk on the score 
of health and is using less of it, with a growing disposition to still further 
decrease its use; it has practically abandoned cheese without a substi- 
tute,, and it will not take it long to repeat the treatment to butter when 
it is behaving even worse than cheese ever behaved, and when so cheap 
and convenient a substitute issoready at hand. With our rapidly grow- 
ing population this decreased use of dairy products is less noticeable, but. 
it is there nevertheless, and there is the root of the difficulty in the dairy 


business. 


Now dairy products are essentially matters of luxury and not nec- 
essities, and dairymen seem to have forgotten or not to have noticed the 
wonderful development in, the use of articles of luxury in the last decade 
or two. Take the single article of candy. A few years ago we had only 
the regulation stick and the impossible mixed candies, half terra alba, 
and handled with shovels like coal. Now we have the most delicate 
creams and caramels put up in the daintiest perfumed boxes at any- 
where from 25c to 50c, 75c and even $1.00 a pound. Yet the standard 
sweet they contain is worth anywhere from three to five cents a pound. 


The rest is addition to the flavor or the appearance, and we who eat it 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 139 


pay the difference not the producer. Has the dairy business kept pace 
with the development of the candy business, I ask you? I can buy Gun- 
ther’s or Lowney’s candies in any town and they will always be stand- 
ard and good. Tell me, what are the chances of my being able to get an 
equally good and uniform quality of milk, butter or cheese in the same 
town? Remember, my dear friends, that the quarrel that the public has 
with us is on quality not on price. Butter sells at 40c, 60c, and $1.00 a 
pound in this country if only itis good enough. It reminds me of Mark 
Twain’s grocery sign: “Eggs, 10 cents; good eggs, 15 cents.’ Any house- 
keeper will tell you that the dairy part of the living is the most trouble- 
some of all except the eggs, and we all know that there are multitudes cf 
pecple ready to take these products at almost any price if only they are 


good enough. 


Dairymen do not sufficiently realize that they are engaged in produc- 
ing one of the world’s luxuries. Now the inherent advantage in a luxury 
is that it appeals to wealthy people, or to the weakest side of all people, 
and if it pleases them it will pull the money out of their pockets in spite 
of them. On the other hand, the disadvantage of a luxury is that if it 
does not please the consumer, he will finally grow discouraged or dis- 
gusted and quit using it because it is a luxury and not a_ necessity. 
Dairymen are too exclusively intent cn cheapening production, though 
they do not seem to have largely availed themselves of the two most 
effective means of doing it, viz: The use of the Babcock test on every 
member of the herd and the home raising of cows by use of pure bred 
bulls. 


The lesson we must learn contains the fundamental principle that 
we are engaged in producing a luxury, and that we must please the very 
largest possible number of people able to pay a good price, and to do this 
economy and production is not the first consideration, but rather quality 
and appearance. Not only that, the drift of public sentiment plainly 
indicates that the dairymen’s fight against butterine in so far as it aims 
to prevent its sale as butter is right and just, but that in so far as it 


opposes the manufacture and use of butterine, and attacks the article: 


140 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


itself it has hopelessly failed. Itindicates further, too, that butterine is 
becoming more and more able to sail under its own colors, and relatively 
speaking butter is less so. A few individuals have solved these things 
for themselves and our appreciative public is paying them forit. These 
are they who sell their butter at 40c, 60c, 75c, and $1.00 a pound and their 
milk at 10¢ and 12c a quart; yet the dairy people do not seem to take the 
cue. I have heard men say, for example, that Mr. Gurler’s milk is no 
better than any other; that he has a “‘pull,’” or has “got his name up,” 
and that is all. There is the rub. We don’t relish the truth and would 
evade it. Now the truth is that the men who buy Mr. Gurler’s milk to 
feed their babies and their sick don’t care a fig for Mr. Gurler or his 
name, except as it is a guarantee that the milk is standard and clean and 


may always be depended on. That is all there is of it. Go thou and do 
likewise. 


Now these are not pleasant things to say, and I centainly would not 
have said them if I did not hope that good might come of it. They have 
not been hastily brought to mind nor unadvisedly uttered. I have had 
them constantly in mind for more than ten years, as I have watched the 
struggles of the dairy industry. Nevertheless I would not have said them 
here except for the fact that as Director of the Experiment Station I am 
troubled. The Station is desirous of doing everything in its power to 
contribute to the development of the dairy industry to the very highest 
state possible, but every time Mr. Fraser has started out on a line he has 
run into some of these things and into conditions and facts that made it 
_ geem unwise to go further and certainly to circulate reports in printed | 
form. Accordingly he has a mass of information which is useless ex- 
cept as it indicates conditions. These conditions can be corrected only 
by organized and persistent effort of the dairymen themselves. The 
plain truth is that there is a condition of things that needs careful study 
and then concerted and vigorous action. 

The public has charged up against us on general account the follow- 
ing: Skimmed cheese, filled cheese, butter made in thousands of places 


where no decent man would eat his dinner; process butter, which is the 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. IAI 
_ same stuff with its face washed and hair combed; milk loaded with filth 
visible, constantly suggesting the occasional infection with tuberculosis. 
and typhoid fever; milk that has been watered and milk that has been 
skimmed; cream that never sawa cow and that contains no fat, and both 
preserved by drugs powerful enough to prevent the growth of the organ- 
isms it contains until they reach a more favorable habitat in the human 
body—all these things the public has charged against us and our busi- 
hess, and they say besides that our trade markes mean nothing. It is 
not strange that thinking people, those most able to pay, are using less. 
and less of dairy products. 


In the words of another, ‘““We may as well look at these things as to 
wink at them.”’ Indeed we cannot afford to do otherwise, for it is a con- 
dition and not a theory that confronts us. If the people interested in 
dairy products are to live up to their possibilities they must go after 
markets, they must study conditions, appetites, and prejudices and cater 
to them. They must do as the Germans are doing—do everything to ex- 
_ tend trade and please the customer, not disgust him. We want the cus- 
tomer’s money and what we need is more quality and uniformity and 
less violations of the sacred meaning of brands and trade marks. There 
ought to be a modern trade text reading, “‘Cursed be he that imitates a 
trade mark or violates the sanctity of standard brands.’ How shall it. 
be secured, and what system of inspection shall be inaugurated? You 
must meet these problems sooner or later—the sooner it is done the bet- 
ter for the dairy industry of Illinois. If long deferred it will take more 
than cne generation to repair the damage, as for example, to recover our 
lost cheese market we must not only make good cheese, but also growa 


generation of cheese eaters and develop their appetites. 


Il commend these things to your attention, again reminding you that 
I have said them not for pleasure or from choice, but from a feeling of 
desperation, hoping that this body that officially represents these great 
interests will be able to devise effective methods of further developing 
our trade in dairy products. There are inherent difficulties, but 1 have 


faith that they will be met and overcome whenever such associations. 


142 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


as this address their serious attention to the business, and I assure you 
that the University will be only too glad to contribute anything in its 
power to assist in putting the dairy trade of this country where it be- 
longs—second to that of no other industry and of no other country on 
earth. 

To accomplish this requires three things: 

1. Higher averages of quality in dairy products. 

2. Greater uniformity. 

3. More liberal evidence to the buyer that_he is getting the grade of 
goods he desires. 

This. is only another way of saying that what is needed is a system of 
registered brands or trade marks protected on the one hand by law 
against imitations, infringments or violations of any kind, and on the 
other by such methods and manufacture and inspection as shall insure 
uniformity, quality, up to grade in each particular brand. Or, in other 
words, imitate the methods that have been found useful in extending 
trade in other industries, and the present distrust and odium under 
which other productions are laboring will disappear. 

Are the dairymen able to accomplish this. Upon the answer to 
this question it seems to me depends the real future of the dairy indus- 
try. It was the American system cf meat inspection that put our meat 
into Germany in spite of the Germans, and it is that system upon which 
the stability of the meat trade depends. 

Is not this worth more than passing attention? Are not conven- 
tions like this the only agents powerful enough to take the initiative? 
Is it not matters of this kind that such conventions are to undertake, 
and should not this body maintain a standing committee on trade condi-. 
tions to devise means for the further development of the industry it 


represents? 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 143 


Wednesday, Jan. 9, 1901, 7:30 p. m. 


President in the chair. Convention called to order. 
Reading by Miss Bauman. Responded to an encore. 
Colored specialties. Responded to an encore. 


Song by Miss Sherer. Responded to an encore. 


ADDRESS. 


MR. W. 8. MOORE, CHICAGO, ILL. 


Mr. President, Ladies and Gentlemen: 

I think if would hardly be proper to call my remarks an address, as I 
have prepared nothing for this occasion. I was asked to present the 
status of the Grout Bill, which is before Congress, to restrict the sale of 
colored oleomargarine. 

I had hoped there would be some thing definite that I could report, 
but I don’t. know as I can give you anything more than a short revision 
of what has been done. 

As you know, about two years ago, an effort was begun under the 
leadership of the National Dairy Union, to put through Congreas a bill 
which would tax oleomargarine, when made in semblauce of butter, ten 
cents a pound. In other words, when -made fraudulently to be taxed, 
but when left in its natural color and sold for what it really is, the tax 
which is now two cents was to be reduced to one-fourth of a cent a 
pound. 

Naturally, an undertaking of this kind met with the strongest op- 
position from those who had their millions invested in making oleomar- 
garine. There were only sixteen interested in this business in the United 


States, and the profits of this oleomargarine had been so great that they 


144 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


became millionaires. They saw that a fight would be had and that some- 
thing of the sort would take place, so they make an effort to work them- 
selves into the good graces of the politicians of the country from one end 
to the other. 

- However, the scheme was launched at the National Creamery Butter- 
makers’ Association and has progressed. When Mr. Knight, who was 
Secretary of the National Dairy Union, first went to Washington to urge 
the bill, he was met'on every side with the assertion that he was foolish 
to come with a bill of that kind for he would not get a single vote for it. 
Yet he was not daunied in getting what he thought was just for the 
creameryman and the dairyman. 


He pursued an entirely different policy than those others. He, in- 
stead of making use of lobbying, did the only thing the dairyman had 
with which to contend with in this fight. It was not possible for the 
dairyman to attempt to obtain anything by the use of money in the 
ordinary acceptation of that term, for when it came to money, the oleo- 
margarine men had hundreds of dollars to one of ours that they were 
willing to spend. Consequently he had to appeal to the dairymen and 
obtain from them the only thing that remained that they had with which 
to fight, and that was their votes. It became a fight between votes and 
money. 


He wrote to the Congressmen and asked aid of them. We were dis- 
appointed in not obtaining definite action on the Bill at the last session. 
All we accomplished was to succeed in having it made a special call for 
December 3 after the House met this year. At that time our Bill came up 
with the favorable endorsement of the Agricultural Committee. The 
minority brought in a report. The other side lined up every influence 
that they could against the Bill, but the issue was brought out fairly and 
frankly on the whole, and the vote was taken. First, on the substituting 
a Bill which was introduced by the oleomargarine mer not only to kill 
our Bill but to make the conditions more favorable for themseives. This 
was overwhelmingly defeated. ‘Then came the main issue on the Grout 
Bill, and while it had been asserted we could not get a vote, it got 196 to 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 145 


their 92, or aclear majority of 104 votes. This, I think, put to rest for- 
ever opinions in the minds of any one, and especially these who had 
not taken the trouble to inform themselves that this fight was on in 
earnest, and those who were pushing it, that they had no chance. They 
pushed it to obtain the legislation they claimed they would secure. 

Meanwhile, while this fight was going on—this was not the only thing 
the Dairy Union has had to do; it had to watch the corners; had to watch 
its enemy and help its friends. At one time the Union was helping to 
elect a Democrat, a Populist in one State, and a Republican in Minn- 
esotaandsoon. Theissueforthe Dairymen and the National Dairy 
Union, the paramount issue in the last campaign was not money, or the 
Philippines, or labor, or capital— but oleomargarine. That was the only 
issue. They did not recognize anything else. If a man was for the 
Grout Bill they stood by him; if against the Grout Bill they were against 
him. They did this to accomplish the purpose. 

Our Bill has now gone before the Senate with the prestage that an 
endorsement of that kind must giveit. The battleisnot over. The first 
skirmish is hardly over yet. 

When our Bill went into the Senate it would naturally have been 
referred to the Committee on Finance, but our people wanted it to go to 
the Committee on Agriculture, and they accomplished that purpose not- 
withstanding the opposition of the oleomargarine men. They wanted to: 
get action on this Bill and the Committe got it and commenced giving 
them hearings uponit. The oleomargarine men have been anxious fo 
delay final action on this Bill, and leave it until the last moment, so that 
when the Bill comes into the Senate that action can be postponed, and in 
the closing of the Senate, talk it to death. On the other hand supporters 
have been trying to get a definite day set when this Bill shall be reported 
favorably or unfavorably; it has been thought that we could not accom- 
plish this, but I have been advised today that the Committee has finally 


decided that this Bill shall be reported one way/ or the other on next 
Tuesday. 

The oleomargarine men, seeing that a vote must be taken, it has been 
discovered, by the Committee, before many days on this question, have 


146 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


made an effort to absorb absolutely every minute of the time at the dis- 
posal of the committee, so that when our side wants to be heard that they 
must ask fora postponement. But I amalsoinformed that we have scored 
another point; that we not only have had the date fixed for next Tuesday, 
but are to have the whole day of Tuesday to report to them. No matter 
how much they may say up to that time. we can have that day in which to 
report. 

But we have not yet won the battle. They have Soltis gal influence; 
they have money; they have a powerful lobby, everything that an injur- 
ious cause can have, but we have votes, and we must impress upon our re- 
presentatives in Congress that we not only have votes, but are going to 


use them where they will count. ! 


The only thing this body can do to help on the cause is for every man 
and every man’s friend who believes in this cause to write to his Senator 
at once, tomorrow, or the very first thine when you get home, and urge 
upon both Senator and Representative the necessity of not only voting 
for this Bill, but working for it. Now, if every man who is here will do 
his duty, we will have no trouble to line up both of the Senators in this 
State who are favorable to the bill, and if they know that their people de- 
mand it, there will be no trcuble, and to my mind, if the dairymen will 
do their duty and simply express their wish, we will accomplish our pur- 
pose. 

It is a hard fight that we have got. Itis not for me to say whether we 
will win or lose. There are many things that would lead one to think 
we might lose at this session; there are many things that discourage us, 
that show us that it’s going to be a terrible fight, and that we must leave 
nothing undone. I have no advice from Washington, either directly or 
indirectly which assures me that we shall secure the passage of this Bill. 
But I want to say, ladies and gentlemen, that personally I have every 
confidence it will go through because if there is a man in the United 

tates that can and will do his pavt, it is C. Y. Knight, the man who is 
giving his whole time and attention, without pay, to the work of the 


Dairy Union, and to accomplish with them their rights and to obtain jus- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 147 
tice for those who are working so hard to make a living against the men 
who are putting outa fraudulent article to supply their trade. 

I don’t know as I can offer anything further on this subject. If I 


can answer any questions I will do so. 


Song by Miss Sherer, “‘Life’s Lullaby.’’ Responded to an encore. 


THURSDAY, JANUARY 10th, 9:30 a. m. 


Convention called to order. President in the chair. 


PASTEURIZING. 


NELS BENGTSSON. 


Mr. Caven wrote to me a letter some time ago, asking me to write a 
paper and read same at this convention, and as a _ subject suggested 
“Starters.’”’? My reply to him ae that I would write a paper, but the sub- 
ject suggested, I thought, had been discussed so much in the dairy papers 
as well as at conventions, that I could hardly add anything new toit. I 
shall instead give you my idea of pasteurizing. 

Pasteurizing is quite new inthis country in the science of dairying. 
It was first successfully put into practice by the celebrated bacteriolo- 
gist, Dr. Pasteur, but it has not yet come to so much use in this country 
as it deserves, and various reasons have been assigned against it, 
namely: It is too expensive; Itmakes too much work, and our home mar- 
ket does not favor mild flavor or pasteurized cream butter. 

In regard to this last remark, I would like to ask: What does our 
market demand? My answer to the foregoing question is, A uniform and 
good keeping quality is the mainthing, as well as a tendency to mild 
flavor. 


148 ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 


Now if I am right in my judgment of our market demands, then it. 
follows that I must be right in advocating the use of the pasteurizer, as I 
know of no other way to make this kind of butter, considering the cir- 
cumstances under which our factories have to work. And if we want to 
get a market and good returns for our butter, we must furnish jusi the 
quality wanted. 

In order to get a uniform quality of butter, our cream must be uni- 
form, and also the milk from which we get the cream; but how is it with 
the milk? The milk, as drawn from the cow, is pure and free from bac- 
teria, but as soon as exposed to the air, some kind of bacteria begins to: 
develop in the same, varying in degrees and kind, according to the care 
taken of the milk. 

Regarding kind of bacteria, I shall divide them into two classes, 
good and bad. The good bacteria we must employ in our cream, to carry 
out the fermentative changes that gives to our butter the desired flavor; 
but the bad bacteria, which are bred in dirty milk cans, strainers, or 
have immigrated into the milk from the cow barn or manure pile, we 
must keep out of our cream, because if we give them a chance to develop 
in our cream they will give to our butter different tastes, expressed as 
unclean, old, bitter, weedy, etc., etc., no matter how careful we are in 
making a “starter” and keeping the factory clean. 

Assuming this as a fact, and in addition thereto the daily experi- 
- ence of getting in altogether too much milk at our factories tainted 
with these bad bacteria, which cause us no end of trouble, it surely is 


time to look about for a remedy for this evil. 


Bacteriology teaches us that a temperature of 190 degrees means 
death to every organism; also just the thing we are looking for in order 
to get rid of the bad bacteria, which comes into our cream from some 
tainted milk, which we, in order to keep peace with our patrons, some- 
times have to accept. 

‘Now we know the remedy, and all we need is a pasteurizer to do the 


work, which can be done in two ways—to heat the cream after separating 


it is of late advocated as the better, but I prefer the other way, to heat 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 149 
the whole milk before separating. My reasons are: I can skim cleaner; 
I get the skimmed milk improved in the very best way at the same time 
and at the same expense, and with the same apparatus. It also, in 
many cases, savesSacream pump. After having done this or rather at 
the same time, we must air and cool the cream, and I would recommend 
cooling it down to 40 degrees, also to leave it at that temperature at least 
two hours, after which time it is ready for the ripening process, which 
mow can be controlled according to our best skill and knowledge. 

These are, in short, my ideas of pasteurizing and its value to but- 
termakers; and my advice to every creamery proprietor who has nota 
pasteurizer in his factory is to go into a creamery supply house to take 
a look at Reid’s and Jensen’s pasteurizers, and not leave until he has 
ordered one of them. It will be a money saver both for himself and 


his patrons, as it means improved butter and skimmed milk. 


CHEESE POSSIBILITIES OF ILLINOIS. 


E. L. ADERHOLD, NEENAH, WIS. 


I am forced to apologize for the shortness of my paper for the reason 
that I am not acquainted with the history of the cheese industry of I]li- 
nois, or with the present status of it, so I have not tried to cover the ques- 
tion in a comprehensive way, but prepared a paper for the purpose of 
leading up to a discussion. 

The cheese possibilities of Illinois, it appears to me, depends upon 
the answer to these three questions: (1) Are you within easy reach of 
the cheese markets? (2) Will the relative prices of dairy products war- 
rant the manufacture of cheese instead of butter? (3 Can you make a 
uniformly good quality of cheese? 

With your close proximity to the markets of the South and Middle 
West, and with Chicago to fall back on, the first question is entitled to 


an answer in the affirmative. 


150 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


The second question you must answer for yourselves. 

The balance of this paper is devoted to a solution of the third ques- 
tion. 

The rules governing the care of milk are essentially alike for either 
cheese or buttermaking. Butif those rules are disregarded the results 
of such neglect are many times more apparent in cheesemaking than in 
buttermaking. Thus, the milk which appears to give satisfaction in a 
creamery would, if made into cheese, be liable to cause great vexations: 
and losses. 

Because cheese is a votregenous compound and because of the curing. 
process it must undergo, conditions are furnished which greatly favor 
fermentation. Therefore, in the handling of milk for cheesemaking it 
is of special importance to observe those rules which make further ex- 
clusion of germs and the control of fermentations. 

We are told that to the farmer weeds are a blessing in disguise. The 
same may be said of undesirable germs in milk. If the milkers were as 
neat about their work as we can reasonably expect they should be, the 
germ content of fresh milk might be reduced to a minimum and an almost. 
unlimited quantity of dirt and dung would likewise be excluded. 

I believe that filth in milk constitutes the most insurmountable 
obstacle in cheesemaking. 

In the manufacture of sweet curd cheese, the use of a heavy started 
and the elimination of gas from thecurd are precluded. Therefore, in 
this industry, it is doubly important that the milk be of excellent quality. 

I believe, for more reasons than one, that those parties who operate 
a combination of factories who handle the total output of milk in a given 
territory, have the best opportunity of achieving success in the cheese 
industry. _ 

Following are some of the advantages that could be gained by doing 
business on sucha scale: 

(1) Rigid rules in the care of milk could more successfully be en- 


forced, especially if a premium were offered for a superior article. 
(2) An instructor could be employed to keep both makers and 
patrons in line. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 151 


(3) A central curing room or cold storage at some shipping point 
could form part of the facilities of such concern, where cheese could 
be held at will and from whence it could be shipped in good condition 
ind in lots of any size. 

That theoretically ideal plant, the combined factory, is worthy of 
mention in connection with this problem. During the past two years, at 
times, the prices of cheese were relatively higher than those of butter, 
and it would appear as though an advantage were afforded if a factory 
were equipped for the manufacture of both cheese or butter. 

A factory of this kind would necessitate the employment of either 
two skilled men or one ‘“‘combination’”’ maker. The latter are exceed- 
ingly rare, and if I were to employ such a man I shculd prefer one who 
had mastered the cheesemaker’s art first. Very few buttermakers have 
the amount of patience necessary to make a skillful cheesemaker. 

In conclusion, I will prophesy that if the cheese industry of Illinois 
grows, it will be a very slow growth. I base my predictions on the 
history of dairying in Wisconsin, which shows that for the past ten years 
cheesemaking has not encroached upon buttermaking. On the other 
hand, in some sections creameries are crowding out cheese factories, and 
it is conceded that the climate of Wisconsin is better adapted to cheese- 


making than that of Illinois. 
DISCUSSION. 


Mr. Monrad: Do you recommend the combining of cheese factories 
and creameries? 

A. No, I called it a theoretical idea. I have not seen it practiced 
much. It is more theoretically ideal than it is practically ideal for the 
reason that it cannot be applied everywhere, because the milk that is 
used at creameries I don’t believe would give satisfaction in cheesemak- 
ing. 

Q. How about Canada. Don’t they do it there? ti 

A. Yes sir; those farmers were first instructed to bring milk to 
cheese factories. 


32 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Mr. Gurler: You think the milk is not in good enough condition to 
make cheese? 

A Thats just what 1 think. Yes’ sir. 

Mr. Carpenter: What would be the effect on the milk, by sending it 
to the cream separator and putting the milk together again? Would it 
improve the milk? 

A. That would be taking the animal by the tail instead of by the 
herns. The only way out of it is to see that the milk is milked in as 
cleanly a manner as possible, properly aired and cooled and cared for. 
I don’t believe in getting the filth and all kinds of germs in first and 
then get it out again. 

Mr. Monrad: I think Mr. Aderhold just hit the mark right. The 
only milk I honestly believe that we have in Illinois which is fit to 
make cheese, is that which is prepared for shipment to the large city 
of Chicago. The trouble is that the farmers here, when they stop ship- 
ping to Chicago and take their milk over to the creameries say, “Oh, 
anything is good enough for the creamery.” Now they do that, for 
they have told me so time and time again. They said they would rather 
ship to creameries because it makes no difference to them. If they de- 
ilver milk to the creameries as carefully as they prepared it for shipping 
to Chicago, all the buttermakers would make better butter, it would have 
better keeping qualities, and then Mr. Aderhold could make cheese if he 
wanted to. 

But in that locality the difficulty is that of unrest. The farmers 
sometimes think they will ship to Chicago and then get tired and go to 
the creamery, and that is the big mistake. The cheese industry of Illi- 
nois, if I may express my opinion, Mr. President, the cheese possibili- 
ties please, are greater certainly and would be more natural to develop in 
the central part. We have only a few factories in Illinois, comparatively 
few cheese factories that have a local market. I think it would be uphill 


work for a man to start making cheese in Illinois and send it to the open 

market in Chicago, just on account of the lack of quality or market. 
Mr. Gurler: What Monrad says in regard to the milk coming to the 

creameries is too true. I think we should have just as good milk at the 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 13 
creamery to make butter as they should to make cheese, but they have 
got in the habit of sliding off, neglecting to care for that milk, and if you 
don’t take it the next man will. The competition is so sharp that to keep 
that man, the man who takes in the milk will take milk that he ought not 
to take, it is not in condition to make good butter, and then we get cursed, 
as you might say, and the trouble is all laid to the buttermaker, when 
the fault is inthe milk. Ifyou give the buttermaker poor milk you can 
no more expect that he is going to make good butter out of that milk, 
than you would expect your wife to make good bread out of poor fiour. 
It is a parallel case and we hav# too much of that tainted milk taken into 
the creameries. 

Mr. Biddulph: Haven’t we got to that point where we need some one 
else to do the talking. It wont do for the patron to stand up and talk to 
the creameryman, but to have some man to go around with authority 
who will talk and not find any fault. It will not do for the cheesemaker 
nor for the buttertaker. 

A. I will state, where we are now in Wisconsin, the Dairymen’s 
Association have for a number of years been sending instructors to the 
cheese factories, and this year have also put an instructor among the 
creameries. I have been one of these instructors in cheese factories. 
We go to the factories and take each man’s milk and make a curd test, a 
sample of cheese curd from each man’s milk separately. Now the 
farmers have an idea that their milk is all right, of course. But thereare 
a good many things that they don’t know anything about, and if they 
hear it talked about, they do not get the correct idea. We call meet- 
ings and in the evening at the meetings those curds are finished and 
shown up, and shown the difference, and there usually is a very large 
difference, especially in warm weather. They have got to believe it when 
they see it, and when they want to know what causes it. That givesusa 
chance to tell them how to prevent it. We don’t tell the patrons whose 
got the poorest milk unless they insist upon knowing it. The next morn- 


ing we tell them how each one was, but do not tell itinthecrowd. That 
is one of the best ways of instructing the patrons along this line I have 
ever seen and one of the most effective ways. 


154 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Whai are the principle differences in the curd? 

The amount of curd is not taken into consideration at all. 
What was? 

A. The quality of milk that will make a good cheese will make a 


fine curd without any gasinit. We have curds that are that way. 


Oop © 


Other curds are very slimy, some are soft, and that would not make a 
fine cheese. Other curds are full of gas and smell very strong. They 
have those differences and are very plain so you can all notice them. 

Q. Is that caused by the lack of the calves milk or food? 

A. I am not going to attempt to tell the causes for all these things, 
but the principal ones are caused by filthy milk and exposure of milk 
where the air is loaded with all kinds of germs. One trouble, the vessels 
or cans are not scalded. We have got to keep the germs out as muchas 
possible and control the fermentation. Not expose the milk to that barn 
yard air or stable air more than we can possibly help. Milk in a clean 
manner and then keep the milk away from the manure pile; there must 
be considerable distance between the two. Air the milk and cool it 
thoroughly as soon as possible and have it delivered as early as possible, 
that shortens the time of fermentation. If that is done—but of course 
that don’t cover the whole of it. There may be something wrong with 
the cows; they have eaten some kind of food that would injure the 
quality of the milk, but wearenot so afraid of food flavors as trouble 


with fermentation. 


Mr. Gurler: If you could have either aeration or cooling, only the 


one, which would you take? 


A. That would depend on the climate, the further north you go the 
better you could get along with cooling. We advocated that years ago 
as well as now. We had factories where milk was not set in cold water 
only in exceptional cases in extremely hot and muggy weather. The 
milk was thoroughly aired immediately after milking and it would be 
very fine, provided the cans were washed and scalded according to 


xules; if that was not done it would sour the milk. 


Mr. Wheeler: Would it depend where it was done? 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 155 


A. ‘Yes, sir, it would. Ofcourse the milk must not be exposed to 
barn yard germs. If it is a question of airing it in those surroundings I 
would rather not air it at all. 

Mr. Monrad: Milk cans to be properly sterilized should be boiled is 
an important item in securing good milk? 

A. Yes sir, I am sure it is. 

Mr. Gurler: That makes methink when we sterilized the skim milk 
We are sure those cans are washed with scalding water and that is better 
than not washed at all. We getbetter milk from those factories where 
we sterilize the milk the year around than we do where we do not. But 
of course it has got to be in good condition or you can’t sterilize it. I 
have another idea that I am very much pleased with at some of our 
factories. The patrons bring a can or two cans on purpose to fill with 
water, put the steam pipe into them and heat that water to a temperature 
of boiling to take home to wash the cans with. Those cans are generally 
clean and I will encourage that business for all it takes a little bit of steam. 

Mr. Stewart: Can’t you make good butter out of milk that is not 
thoroughly cleaned and cooled before going to the factory. 

A. Wecentainly cannot. 

Q. The fact is you get at the factory now all the milk that they 
can’t ship. Every man sells his milk, and when he can’t sell it he takes 
it to the factory and makes it up into the butter and we have to eat it? 

A. That may be true in your section. 

Q. In yours? ‘ 

A. Ne sir. 

Mr. Monrad: I didn’tintend to start scolding again this year, but 
the subject came up now andinduces me to enter my annual kick. That 
this Association is now getting $1500 a year, and we hope to increase it 
to $2000 or $3000, but even with $1500 a year this Association should do 
something more than having one meeting a year and 50, 60 or 200 or 300 
farmers listening to the men who come long waystoaddress us. Should 
do something more than print 1000 reports. I do say, and I do think 
with the officers of this Association this year, as I did last year, to spend 


156 ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 


some of that money in getting nearer to the farmer; nearer to the milk 
producer by ‘sending and paying per diem to go to the Farmers’ Insti- 
tutes, when we could get more support doing like they do in Wisconsin 

and send out butter and cheese instructors to call meetings, school house 
| meetings at the factories and thus get nearer to the farmers. Thereis 
need of it. We have with us today Mr. Carpenter, and he is sent out to 
talk to the farmers to tell them to take better care of the milk, and I 
have pleaded with the officers of this Association to turn their atten- 
tion in that direction. 

Mr. Harvey: You spdKe about taking back water to wash the cans. 
In a milk wagon, the kind we use in Oswego, the wagon is full, 30 to 40 
cans, that come from about 8,100r 12 miles, and we cannot do that. 
Sometimes they are washed with steam at the factory, but we have to 
fill them up with skim milk totake back. How or where they are washed 
when they get home is a mystery, but the great lack is in the washing 
of cans. 

Mr. Gurler: Those loads that you speak of, perhaps they don’t get 
home until the middle of the afternoon. The women are through with 
their work at noon. At night the men come up to milk, skim milk is in 
the cans. They dump the skim milk in the swill barrel and take those 
cans and put in a pailful of cold water and turn it out and then that is all 
the washing they get. 

Mr. Aderhold: We not only speak of the mistakes and care of milk 
and the results, but also the mistakes in the management of factories and 
the result. We get at both sides. We got the farmers and cheesemakers 
right there. We don’t speak ina fault-finding way: no offense at all 
felt; go about it and try to make the farmers understand that the milk 
producer has got to pay for all the mistakes, no matter where they are 
made in the long run, and that helps to get them interested. 

Mr. Monrad: Can you talk to a factory man that keeps his factory 
dirty and make him feel good. 

A. Yes sir and before his patrons. He may not feel good, but he 
will not be offended. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. uy 


CHEAPER PRODUCTION AND LARGER PROFIT FOR. 
THE DAIRYMEN. 


BY H. C. CARPENTER, GARDEN PRAIRIE, ILLINOIS. 


Gentlemen: 1 want to tell you in the first place, the first request L 
make is this. In my workin itheState of Illinois for the past three 
months, in talking in school houses and various places trying to instruct. 
the patrons! of the Elgin Creamery Company in feeding a balanced ra- 
tion, the first request when they come in is to ask them to get right close 
together. I believe in outdoor religion. I believe in direct contact of 
that electric shock; ail is brokenif the current is broken, and it you touch 
elbows you will be close together, and when your hearts beat I want you. 
to feel my heat throb. 

I am now looking into an audience of manly faces, but why are not 
the wives here as we have themin Minnesota. The best friend a man 
ever had is his wife. Theideaof his going to these conventions and 
leaving her at home and the splendid talks we hear here, it is a great mis- 
take. You never have as good a convention as when your wives are with 
you. It inspires the speaker. If the audience want me to go up on the 
platform I will do so. Now, figuratively speaking, I will be closer to 


you when this paper is ended than I am now. 


Mr. Chairman, Officers and Members of the Illinois Dairymen’s Associa— 
tion: 

First of all, before taking up the subject assigned to me Dy your Sec- 
retary, I wish to express my grateful asknowledgment and thanks, for 
your invitation to mingle with the dairymen of this convention. Espec- 

lially so, having been twenty years actively engaged in the dairy industry 
in Minnesota and for many years closely allied to our state dairy asso-- 


ciation. 


158 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


I notice that Iam announced on the program from Garden Prairie, 
Ill., whicn is an error, resulting from my reply to your Secretary dating 
from that place. My home isin Minnesota, and proud of the attain- 
ments she has made in the dairy industry within the past decade, I wish 
to perpetuate the genial and profitable association of the past. 

Cheaper production and larger profits for dairymen, involves so 
much and carries the studentofmilk production into so many different 
avenues of thought, that one is lost in the maze of details so intricately 
connected with the machine we make use of, to convert our farm products 
into the most profitable commodity obtainable to the husbandman of the 
soil, that one almost despairs of only mentioning a little, of much that 
might be written on the economic production of milk and consequently 


greater profits to the dairymen. 


The question of feeding dairy cows so that the animals employed 
and the food consumed, will yield the farmer the greater possible benefit 
is a question of great importance. In order to feed economically, the 
animal must be supplied with nutrients needed for milk production in 
proper quantity and in the right proportions. If a cow gets more of a 
certain nutrient than she make use of, the excess is worse than wasted, 
because it not only helps to fillthe digestive tract with that for which 


it has no use but energy is also wasted in expelling it from the system. 


In the discussion of the subject, I wish to make the balanced ration a 
feature of vital importance and hope to make the matter so plain that 
every farmer in the audience may understand it and realize the import- 

-ance of properly mixing his farm grown foods and in the right propor- 
tions to realize the greatest possible benefit when feeding for the produc- 
tion of milk. In the maintenance of her life, and makea reasonable profit 
for her owner, a cow requires twenty to twenty-five pounds of dry mat- 
ter, containing 24% to 2% poundsof protein, 121% pounds of carbohydrates, 
and 4% to % of a pound of fat, which is stored up in the body as fat, used 
as a lubricator for the digestive tract and burned to furnish heat and 
energy. Every farmer has carbohydrates largely in excess of his needs, 


which is found in cornstover, timothy hay, millet hay, drilled cornfodder, 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 159 


corn, oats, barley, etc., and mix our grain and roughage as we will, it al- 
ways follows that we are shortin protein. In fact, all the nutrients need- 
ed by our cows are found in great abundance in all our farm foods, ex- 
ceping protein. It follows therefcre, that we must sell some of our ex- 
cess carbohydrates and buy mill feed containing a larger percentage of 
protein, which is found in wheat, bran, oilmeal, glutenmeal, cottonseed 
meal, etc. Four pounds of corn meal contains .31 of a pound of protein; 
found pounds of oats .36 of a pound; four pounds of wheatbran .51 of a 
pound; four pounds of oilmeal 1.17 of a pound, and four pounds of cotton- 


seed meal 1.48 of a pound. 


Now then, we will assume that a herd of cows are to be fed and the 
roughage is cornstover. In twenty pounds (all the cow will eat) we only 
find .34 of a pound of protein. It follows therefore that we must look 
after the balance of the 244 pounds required in some concentrate contain- 
ing a large percentage of protein. We will add four pounds of corn meal 
and get .31 of a pound more, making .65 of a pound and still we find we 
are short. Adding eight pounds of wheat bran which contains 1.03 and 

two pounds of oil meal containing .58 of a pound, we find that we have se- 
cured 2.26 pounds, all that is required for the food of support and a suffi- 
cient supply for the cow’s need in the production of milk for her day’s 
work. it will be well toobservein making use of roughage such as 
cornstover, where we can secure only .34 of a pound of protein to 6.48 
pounds o* carbohydrates that the concentrates used must contain a larger 
percentage of protein and iessof carbohydrates. In making use of corn- 
meal the carbohydrates run so hight that in eight pounds we only secure 
.63 Of a pound of protein, with .34 contained in the roughage only giving 
us .97 of a pound where we need 2.25 pounds, and have already made it 
impossible to secure in any other concentrate the necessary protein as 
the carbohydrates are so highit will be difiicult to raise them but very 
little without producing an abnormal heat and a tendency to increase in 
flesh, which is objectionable for ar animal during the period of lactation. 
In the twenty pounds of cornstover and eight pounds of cornmeal, we 


have only .97 pounds of protein to 11.81 pounds of carbohydrates, when 


160 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


about 12.50 is all the cow oughtto have. With clover hay for roughage, 
the conditions would be quite the reverse of cornstover. In twenty 
pounds of clover hay we have1.36 pounds of protein against .34 in the 
same weight of cornstover, making it possible to use a concentrate con- 
taining a larger percentage of carbohydrates and less of protein as the 
protein isisecured in the clover. 

In fact, an ideal ration for milk may be had where clover is abundant 
with the farm grown concentrates by adding only one-half pound of cot- 
tonseed meal, fifteen poun’s of ciover hay, with found pounds each of 
yarley, corn, and oats and one-half pound of cottonseed meal, give 23.54 
pounds of dry matter containing 2.25 pounds of protein, 12.62 pounds of 


carbohydrates, and .71 pounds of fat. 


An important factor in the economic production of milk and larger 
profit for the dairymen, consists in selecting those concentrates which 
furnish protein at the least expense and balance their roughage grain and 
mill feed in a ratio of one pound of protein to six of carbohydrates, al- 
ways considering the market price of the farm grown food and protein. 
it contains. 

Not three weeks ago in the village of Sharon, Wisconsin, the writer 
ascertained the market value of oats which was 23 cents per bushel. This. 
price made the protein or milk food contained in one ton of wheat bran 
worth $20.14. Bran was sellingin the same market for $14.40, so that for 
every ton of bran that was used irstead of oats with corn meal, the farm- 
er Saved $5.14, and for every one hundred bushels of oatsi used in the ra- 
tion for milch cows, the farmer has literaliy lost $9.18, as much as though 
he had opened his stove door and thrown it into the fire. Notwithstand- 
ing this extravagant waste, the farmers were feeding oats and corn for a. 
milk ration. ‘This is not only true in Sharon, but the writer’ has found 
that the same extravagance is unconsciously indulged only in a less de- 
gree among many farmers in the State of Illinois. Many thousands of 
dollars will be lost the present winter in the State of Illinois that might 
add comforts to many farm homes, because the real feeding value of our 


different kinds of food is as yet sc little understood. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. I6I 


Another very common and expensive mistake is allowing the cows 
to stand out in the cold, burning the food to furnish heat for the body 
that might have been used to stimulate a larger flow of milk. Except- 
ing the mistake of feeding uninteiligently, there is probably no greater 
error committed among the average dairymen than employing cows as 
unfit for the business of producing milk, as the cumbersome slow moving. 
stage coach of a half century ago would be at the present day, com- 
peting with our splendidly equipped railway service, transporting the: 
hustling business world from place to place with lightning speed. 

Four years ago in the writer’s barn in Minnesota were two cows,. 
whose names were respectively Lillie and Midget, each occupying 314% 
feet of floor space, consuming practically the same food and receiving the 
same care. Midget produced 384 pounds of butter which sold for $96. 
Lillie produced 240 pounds which sold for $60. In one year the former 
produced $36 more than the latter. and at thesame ratio, Midget will pro- 
duce in ten years $360 more than Lillie. With twenty such cows in ten 
years the herd would produce $7,200 in. excess of the same number like. 
the poorer cow. These are facts astounding as they are, that exist on. 
nearly every farm. We al! know in the flight of years how quickly a de- 
cade is gone. Some who sit before the speaker today, can recall the time 
when the first little bud of humanity was ushered into the farm home 
and how soon he was 19, nay more, in what an incredible short time he 
was 20 years old, and while this rushing mighty river of time impels us on 
to an age of sorrow and dependence or of ease and affluence, will be deter- 
mined by the exercise of intelligence in our work, or the carelessness ang 
indifference we display in the exercise of our duty toward providing for 
the comfort and welfare of our herds. 

An example like the one cited from the writer’s experience, means. 
$14,400 in twenty years with a herd of twenty cows, or the same constant 
application and hard work with $14,400 less than might been obtained 
for a competency in the declining years of life. 

Another source of failure to produce milk cheaply and an extrava- 


gance in which nearly ailfarmers indulge, is neglecting to provide a. 


mH 2 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Summer soiling crop for the cows two weeks before the files come, which 
-enables the dairymen to forestall the effects of thoss ravaging pests, 
which destroy the profits of the summer milk producer. One of the great- 
est absurdities, if not the greatest, is not providing for the extra energy 
.42 cow must expend in fighting flies after the middie of July in every state. 
‘Certainly no careful observer will deny that our herds stand! bunched so 
scompactly together three or four hours every day kicking and fighting 
the scorpian sting of their terrible tormentors without eating a mouthful 
.of grass and finally becoming so hungry that they are compelled to wander 
out into the pasture in search of food, and for every bite of grass gather- 
ed, more energy is expended in the stamping of the feet and violent toss- 
ing of the head from side to side than the grass supplies, and it is not 
strange that in two short months after July 15th, the milk gheets in all 
our creameries record a shrinkage of 50 per cent in the amount of milk 
received which might have been avoided by expending one hour per day 
gathering a green crop/and putting it into the mangers for a herd of 
“<wenty cows If any. Illinois farmer has land poor enough on which he 
an sow oats and peas (and not have them lodge) at intervals three weeks 
apart, an acre will sustain a herd of twenty cows twenty days, giving them 
forty pounds each per day, provided eight tons of the green feed can be 
produced per acre, which is aconservative estimate. The writer has 
grown twelve tons in Minnesota. They should be sowed four inches deep 
-in light soil, and half as deep orless on heavy clay soil, mixed, two 
bushels of the Canada.-field pea to cne bushel of oats. This is the greatest 


amilk producing food I have ever fed for a summer soiling crop. 


‘The first sowing with us in Minnesota is about the 10th of April, 
‘which gives us the first cutting July 1st, and the second sowing is needed 
‘fLwo or three weeks later, which will furnish the cows from the manager 
with food to supply the extra-energy wasted in fighting flies) and the 
‘shrinkage inj milk will be very slight. Following the peas a succulent 
‘crop of corn may be provided by successive plantings until the time for 
filling the silo or adopting otherard less profitable methods of winter 


feeding. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 163 


Much more might be said as touching cheaper production and greater 
profits for dairymen. Time, however, will not permit, and in the final 
summary would say the chief requisites are, first, the proper conferma- 
tion, the balanced ration, summer soiling after July Ist, protection from 
¢old during the winter months with abundance of sunlight and good ven- 
tilation, while in the stable (which should be nearly all the time), and 
kind treatment always to our bovine mothers, which among our domestic 
animals is the best friend and greatest money maker man ever had. 

Rubbing against the Chief of the Dairy Division of the University of 
Minnesota, that student of students, in his constant increasing research 
for more knowledge for the dairymen’s benefit, has endeared Professor 
T. L. Haecker to the hearts of the dairymen of Minnesota unequaled by 
any living American. The permission from the regents of the Unversity 
to distribute regardless of state or territory the bulletins issued at the 
dairy division inthe department of agriculture, to any who should exhibit 
interest enough to ask for them, is an expression of' the earnest desire of 
the chief of the dairy division to build up and develop the dairy industry 
everywhere and has made Professor Haecker a benefactor to the dairy 
world. No thoughtful student can fail to catch an inspiration from such 
a noble character. 

Touching the elbows of sucha man an hour before preparing my 
paper for this convention has awakened in mea desire that I might weave 
words together that would be like apples of gold ini pictures of silver and 
arouse my fellow dairymen to awaken from the lethergy and sleep of 
death td a life of activity and profits worthy their calling. Many a farm 
wife long after the shades of night have gathered around the home, nerved 
ap by astern duty tg economy, sits patching tie little pants or darning the 
little stockings, to save anickel, while her husband unconsciously 
squanders a dollar every day by not adopting better and more intelligent 
methods of feeding. Godin his providence has stored up for his children 
the bountiful sunlight and refreshing showers, which He dispenses to 
the human race and cattle upon a*tnousand hills as they may need. The 


/ sparkling dew drops are diamonds, which express the wealth of the great 


164 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Creator’s love for his children. In the gray morning light a myriad of 
feathered songsters chant his praise long before the King of day peeps 
over the Eastern horizon. 

In my life in the country, Ihave often thought how much people 
loose who live in the city and are never up to sed tne sun rise. 

My friends and fellow farmers it is neither manly or good citizenship 
to spend twenty years accomplishing what might be accomplished in ten. 
We have no right to squander the beautiful sunlight and _ refreshing 
showers. Apply menial as wellas manual labor in your business, and in 
good reason we may retirefrom the constant application to business and 
enjoy the fruits of our labor. Not long ago I was told of a farmer who 
broke his leg and was mourning over his misfortune and the loss of time 
he must endure before he could engage again in his work on the farm. 
He said, however, the seeming misfortune was a blessing in disguise, and 
my leisure three weeks/ were the most profitable weeks I ever spent on 
the farm. He had time to read and study into the principles which make 
for success in his business, and became a more _ prosperous farmer. 


Forced leisure hours might result in a profit to many of us. 


DISCUSSION. 


Mr. H. B. Gurler: I wish you would tell us how we are going to 
avoid the effects of the flies in the summer time. I must confess they 
beat me. 

A. Well, sir, 1 have endeavored to show in my paper how we might 
overcome the’ effects of the flies to a certain extent. You understand by 
the reading of that article that all I dispiayed there was that cows wast- 
ed her energy for three or four hours a day and didn’t eat a mouthful; 
some days for six hours. What does your cow do? She gets so raven- 
ous she wanders out and takesabite of grass. Then round goes that 
head; that is energy just like your horse is exerting when he is in front 
of your plow. We feed those horses a peck of cats to a feed, and that oc- 
cupies a great deal of energy in plowing. If in a team they would not 


need this support. Your cow is using up energy that might be otherwise 


ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 165 
for the porduction of mi#ik, and when you don’t fill up her stomach before 
she goes out into the pasture, she can‘t fill it herself because the flies 
worry her so, and the little bit she does get is not enough to sustain her, 
and thus you lose your milk. 

Mr. Gurler: I am worried to death and I find it is most economical 
by feeding ensilage and feeding it in grass out in the grove where the 
cows are away from the sun. [can’t keep them away from the flies. I 
did a little experimental work a year ago last summer dividing the herd 
keeping a-record of each cow. [I have the record’ days of several weeks 
as my basis. When all were running out and fed in the grove and the 
following week we turned only half of them out and kept the balance in 
the stable inthe dark. Tomy surprise I didn’t get one-half enough more 
milk, I think one-eighth of a pound per cow a day than those who were 
out in the shade in the grove, the cows being fed the same. That is all 
I have been able to do, I can’ifight those cursed flies. I would rather 
contend with weather 40 degrees below zero, but the flies beat me every 
time. Another fly incident. You know these men selling fly killer. I 
took some home—the man was honest; let me take it home onirial. I 
went out to the farm one day and applied some to my horses. They 
stocd all right, but had not got back from town before they were as bad 
as ever. I applied this remedy to a portion of the cows and kept track 
of the weight of milk. Thought 1 was to get something advantageous to 
the cows. The remedy gavea short relief. We applied it once or twice 
a day. But by the time we got through milking anid let them out again 
the flies returned to them and seemed to make them all the morenervous. 
It ig all theoretical this idea of killing the flies; I get beat every time I 
Tun up against the flies. 

Mr. Carpenter: Was there any odor about that remedy that troubled 
the cow? 


A. No, sir, I would not have that. I have to be carerui in my nigh- 
grade work. It was put oninthe form of a spray. It was unpleasant 
for the flies for ashort time. If I could keep the cows in the barn and 
keep spraying a herd of sixty cows it might help, but it would keep a 
man, busy all the time. 


166 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Mr. Carpenter: I know of no better way than to fill her up full. She 
stands and kicks and works, but sheis full. She don’t take the time to 
eat when she is being worried to death by flies and is not making money 
for you when hunting forfood. She is just getting ready; she is begin- 
ning to get ready for you, and the least energy she can expend to fill up 
is the greatest profit for you. Thai is the point I wish to make. 

Mr. Stewart: it is a fact that some of these farmers don’t know the 
large words you have givenus. Take the farmers where you live, feed 
their cows on their home farm and their care seem to be the most success- 
ful and makes the most money, and while you have given us a nice paper 
it goes over the head of nine-tenths of our farmers. 

A. You probably could not convince them we are not having facts 
today you did not know of ten years ago. : 

Mr. Newman: I want to set this audience right as not feeding the 
balanced ration as the gentleman gave us. Don’t you feed bran on your 
farm; isn’t that full of protein. I don’t want it to be understood that our 


farmers don’t use protein, as in bran. 


RAISING CALVES ON SEPARATOR SKIM MILK. 


BY F. W. BELDEN, KANEVILLE, ILL. 


Ladies and Gentlemen—I have no paper, but had a few references 
made yesterday on skim milk, or factory separator milk, to raise calves. 

I take my milk to a creamery. Iam also doing another thing which 
will strike you dairymen as being a little out of line. I havea herd of 
Short Horns and take the milk to the factory, and Iam raising the calves 
on that separator milk. 

You are a Wallace man? 

Weil, I want to say I do not go into this carelessly. I do it in @ 


wholesale way, maybe. I make nearly, as much out of my calves as the 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. IMOGe 


milk from my cows. I thinkagreat deal of that separator milk that. 
comes from the factory. My milk goes to the factory every morning,. 
and the skim milk is brought back home. I feed the morning ration 
warm, and the night ration is heated by steam at the creamery, and with 
the addition cf good ground flax seed, why I succeed in raising very good 
calves. 

I have now ten on hand that are just about a year old. A gentleman 
asked me last week what I would take for the bunch. Il ran them over 
the scale and the ten) weighed 640 pounds. 

Q. How old? 

A. Average a year. 

Q. How many pounds? 

A. 6400, average 640 pounds. One is a little older than a year, but 
that is the average. 

My idea is to have my cows come in November and feeding separator 
milk in cold weather, why I do get some very good calves. 

Q. Do they pastuerize the skim milk? 

A. Yes, sir; Idid not know, but he said it is. 

Mr. Gurler: How much skim milk do you feed a calf at a feed? 

A. An ordinary corn pail not over half full. 

Q. Use that quantity of milk with a little calf? ) 

A. I have a large box stallin which I put the little ones at birth, and 
they have their mother’s milk, the whole milk, for about a couple of 
weeks, and then instead of mixing it, I give them the separator milk as 
it comes from the factory warm and heat it at night for them. Whole 
milk at night for a couple of weeks and then change it. In a few days 
they learn to mumble a little drvycorn. 

Mr. Gurler: I raised over fifty heifer calves from separator skim 
milk and know why Iask you how much skim milk you feed. The first 
trouble I had was in preventing my men from feeding too much. 


A. That is the trouble, they do want tosfeed too much skim milk. 

Mr. Gurler: They want itso rapidly, and after they drink that milk 
I scatter the whole grain and some eata little. I keep the corn and cut 
it with a machine and it goes in on the feed every morning. 


£68 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Do they digest it? 

Yes, sir. 

Do young calves handle that corn different from a feeding steer? 
Yes, sir. 


Anything else? Oil meal? 


> OP Ob S 


Sometimes, but I depend on dry shredded corn. My calves were 
sold and fetched good prices. 

Q. How iong did you continue feeding this milk? 

A. Along until grass comes and ready to turn them out; then I give 
the milk to the pigs. 

Q. Myr. Gurler: You speak of the ground flaxseed; you don’t com- 


pound that with oil meal? 


A. No, sir. 

Q. The flax meal ground? 

A. Yes, sir. 

Q. How long do you continue the use of that flax meal? 
‘A. As long as I feed milk. It is only a spoonful. 

Q. You don’t discard that when you use grain? 

A. No, sir, the teaspoonful of flax seed meal is added to it. 
Mr. Aucutt: Q. Do you prepare this flax seed meal? 

A. No, sir. 


Mr. Crosier:: Would you recommend feeding the same to Jerseys or 
Holsteins? 

A. Ido not know. 

Q. I should think in feeding so much corn meal, especially to dairy 
calves, that the heifers would tend to lay on too much fat? 

A. I have not gone into those thing. I am milking Short Horns. 


Mr. Monrad: Q. What is ycur average yield? 


A. I have no figures. I take what is handed out to me and am 
thankful for it. I never kicked but once and that was the last month and 
my average was below the average, and that made me feel badly. I don’t 


think that has occurred over three times before. 


Q. If you sold all your milk, what would you do about your calves? 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 169 


A. I would not sell my milk. 

Q. You could raise some calves, couldn’t you? 

A. I should put two good calves on a cow and let them suck. 

Mr. Crozier: Q. Do you think it possible to get warm separator 
skim milk in the summer as in the winter? 

AS) Yes, sir. 

Q. This raising of calves on skim milk is the least known. I want 
to tell you a little talk I had yesterday morning with one of my patrons 
at DeKalb. He wayonly bringing 100 pounds of milk in and heis raising 
eight calves on the skim milk that he takes back from the 100 pounds cf 
milk. He was downlin the creamery Monday and I noticed this gentle- 
man come in and take a can of hot water. I stood by there and he says: 
“Tam reducing that skim milk to make enough to go around for those 
eight calves.” AndI want to tell you he raises fine calves; I would be 
proud to’have any one see them. 

Mr. Belden: My bulls are sent to Texas for breeding purposes 
every year. 


CHICAGO MILK MARKET. 


EDWARD N. EATON, ANALYST, STATE FOOD COMMISSION OF 
ILLINOIS. 


Mr. President, Ladies and Gentlemen: 

I consider the Chicago milk market from the standpoint of the milk 
shipper and of the milk consumer rather than from the standpoint of 
the State Food Commission cr the Analyst. 

Professor Davenport the other evening in his paper, which we did 
not have time to thoroughly discuss, made some remarks that it may be 
advisable to say something in regard to dairy products found in our 
markets. 


170 ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 

Mr. Davenport made the statement, or brought out the idea, that 
there was a decreased consumption of dairy products, due to an inferior 
quality, and his whole paper was tending to run down the quality of 
- dairy products, of course with the view of first discovering faulty matters 
in dairy productions and then remedying them, as Wallace says, first 
conviction of sin and then promises of sanctification set in. 

I don’t believe it is a very good plan for any one who has anything 
to sell to run down the value of their product. No other profession 
nor manufactory does that. The confectioners, for instance, have a 
standing reward of $100 for any one who will discover adulteration in 
candy, and so far that reward has never been claimed to my knowledge. 
It is on that principle that the depreciation of the production that the 
dairymen should take a stand. 

No matter how good the quality of goods you have produced, no 
matter how much care you take in producing the goods, if the people 
do not think you have an idea yourself of the good quality and values, 
you would not sell them, and the idea of the condition of milk in Chi- 


cago market illustrates that. 


There is a good deal of talk about that and therefore the consumption 
of milk in Chicago has decreased, and the good milk has about the same 
reputation as the common, every-day milk, cheap milk. Probably there 
is not anywhere any milk like Mr. Gurler’s, and no one is getting rich 
in selling good milkat12centsaquart. So I hardly think that the state- 
ment that Prof. Davenport makes in regard to the inferior quality of 
dairy products is bourne out. We are producing better milk. Filled 
cheese is a dead letter. As to the decrease, it cuts no figure as to filled 


cheese. 


In the case of butter, the conditions of affairs is equally as good. 
The process butter, spoken about by Davenport has tended to improve 
rather than to depreciate the average quality of butter on the market. 
There is no question but process butter is a good deal better than the 
dirty and rancid butter that this process butter is made from. But it 


should be sold under its own name. It should be sold honestly, that is 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. LT 
all we can ask of process butter. It should not be sold as imitation 
creamery. 

Perhaps the less said about milk the better. But there is no question 
that milk is better naw than it was ten or even five years ago. St. Paul 
and Minneapolis are largely supplied with pastuerized milk. Four hun- 
dred gallons of pastuerized milk is sold in Minneapolis today. Some of 
these cities are supplied exclusively by Jersey herds and the average is 
5 or 6 per cent fat. 

Chicago, the last city to take hold of the selling of pure milk, has 
a system of delivering milk in bottles, and it has taken a firm hold and 


is much cleaner than several years ago. 
CHICAGO MILK MARKET. 


Within a space scarcely ten miles square dwell two million people. 
Two million people to be fed and housed and clothed with material 
produced from the farm, the mine, and the forest. Thearteries of com- 
merce carry the crude material from almost every clime to Chicago—the 
heart of manufacturing industry. 

Milk, owing to its brief life, must be procured within a few hours’ ride 
of Chicago. As that city is bounded on the east by Lake Michigan, and 
on the south by aswamp, the milk producing territory is limited to two 
sides. Into this territory, to an average depth of eighty miles, twenty- 
one lines of railway carry the vital foodtothecity. Piercing the swamp 
and skirting the lake, the Pittsburg & Ft. Wayne and the Grand Trunk 
reach to Valparaiso. The Baltimore & Ohio runs milk trains to Walker- 
ton, and the Erie to Kouts. Leaving Indiana and passing into Illinois, 
the Wabash and Illinois Central carry as far as Monee and Mokena. Dip- 
ping to the south west, the Santa Fe and Rock Island run milk trains to 
Joliet. To the west, the Chicago & Great Western brings from Byron; 
the Chicago & Northwestern from Harvard; and the Milwaukee from 
Huntley. Other divisions of the Northwestern find their milk shipping 
termini near Aurora and Sycamore. The Wisconsin disvision of the 


Northwestern runs a milk train to Rockford. To the north the Milwau-: 


172 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


kee handles milk from Somers; the Northwestern from Kenosha, and the 
Wisconsin Central from Silver Lake—all in Wisconsin territory. 
Collectively these lines of railway carry approximately eighteen 
thousand eight-gallon cans of milk and cream into Chicago daily. The 
Northwestern, with its numerous divisions, handles more than one- 
third of the entire product. The three divisions of the Milwaukee 
carry about two thousand five hundred cans. Then follow in the order 
of their carrying capacity the Great Western, the Illinois Central, the 
Wisconsin Central, Grand Trunk, Erie, Wabash, Baltimore & Ohio, Rock 
Island, Santa Fe, Pittsburg & Ft. Wayne, Pan Handle, and Monon. 


The wholesale value of the milk and cream varies with the season, 
but will average about $22,500 per day, or over eight million dollars 
yearly. The retail value delivered to the consumer is about double the 
amount. The railroads receive for handling this milk over one million 


dollars yearly. 
With this general survey of the milk shipping industry of Chicago I 


will pass to the consideration of the care of milk and methods of hand- 
ling for Chicago markets, and suggest some changes which, in my judg- 
ment, would conduce to more comfort and profit. to, the shipper. and 
insure better milk to the consumer. The problem of supplying Chi- 
sago with pure and wholesome milk presents difficulties not appreciated 
by the creamery patron. Be fore reaching the consumer market milk is 
handled by three parties—the shipper, the railroad company, and the 
dealer, Each has his duties relating to the care of milk while in his 
possession, and if either of these parties fail in the performance of his 
whole duty, the patron suffersinthe quality of the milk, and an innocent ~ 


party must share the responsibility. 


It requires experience and training to become a_ successful milk 
shipper. Several attempts have been made to extend the milk shipping 
territory beyond its present limits, but usually without success. The 
Chicago & Erie railroad attempted to develop territory between Kouts 
and Huntington, but with the exception of a few cans at North Judson, 


gained no permanent shippers. The Northwestern attempted to form 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. We 


milk shipping coummunities between Kenosha and Genoa Junction, but. 


with little better success. 


Owing to the long interval between the pail and the palate, the pro- 
duction of market milk requires a peculiar treatment. Odors and flavors. 
not noticeable in fresh milk develop on’ keeping, and the natural ferments 
present increase in geometrical progression. The feed and; care of the 
cow, proper milking, and the treatment of milk in its infancy are all 
important. Within the milk shinping territory this is generally under- 
stood. The only suggestion I would make would be the introduction of 
modern aerators to take the place of muscular energy and the paddle, 
and that the shipper be more thoughtful and careful in the selection and. 
breeding of cows, both from the standpoint of economical milk produc- 


tion and the health of his herd and consequent purity of his milk. 


The railroad corporation can certainly afford to take better care of 
milk during shipment then they'at present do. Their earningslfrom milk 
amount to over one million dollars, and not one cent islost. The farmer 
ptands all losses from sour milk or leakage in transit, and pays before 
service is rendered. The transportation charge per can averages sixteen 
and one-half cents, which is paid by the farmer out of the price he ex- 
pects to be so fortunate astagetfor his milk at the end of the month, or 
the middle of the next month. In May or June, aimost one-third of the 
total value of the milk is paid in advance for transportation, and milk, 
be it remembered, is not produced from sun and soil, but at considerable 
expense and labor. No other commodity to my knowledge pays as 
princely for the privilege of traveling. Even passenger rates, in in- 
stances, are exceeded. A man may travel from Aurora to Chicago ona 
monthly ticket, carrying with him a good sized trunk, place twenty-five 
cents in the hand of the porter, purchase a morning paper, and still find 


financial consolation in the fact that he is a man and not milk. 


Every attention is given to the passenger. He is aired and lighted 
and kept at the proper temperature. Heis provided with spring cars and 
cushioned seats. It requires two men to look after his fare and welfare. 


An equal number keep tab on his trunk. But how journeys the milk? 


174 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


It is often loaded by the farmer and unloaded by the dealer. Ittravelsin 
a remodeled express car; noice in summer, no heat in winter; dust and 
dirt have only too free ingress. Usually platforms are erected for the 
reception of return cans, but in some places (as for instance in the neigh- 
boring town of Batavia) wherea car is sidetracked to be loaded by the 
shipper, there is no platform, and the return cans are dumped into a 
gravel heap to be sorted out by the farmers. It is not forgottenithat the 
railroads return the empty cans without extra charge, still they can surely 
afford to more carefully study the convenience of the shipper, and, in 
justice to all parties, should take such care of the milk while in their 


possession as will preserve its value and healthfulness. 


Not until dust-tight refrigerator cars are provided—perhaps not till 
trains are so run as to enable night milk to be distributed the next morn- 
ing, will the transportation companies perform their full duty to the 
shipper, the dealer and the public. It is surely to the best interests of 
the railroads to perform their duty tothe general satisfaction. Theone 
million dollars and more isa great temptation to capitalists. Indeed, 
rumors of electric lines to carry the milk and passenger traffic to Chicago 
have been heard for some time, and high charges and poor service will 


aid in their organization and success. 


The deaier is responsible for the milk for a longer period than the 
shipper. However, if he is content to sell the milk he buys, his duties are 
narrowed to keeping it cool and clean. All methods of refining milk, such 
as centrofuging, pastuerizing, and sterilizing demand perfectly fresh 
milk. The method of delivering milk in bottles is growing in popular- 
ity, and although Chicago has been slower than many other cities to con- 
form to the innovation, the time is not long distant when all retail milk 
will be delivered in bottles. The one defect in this method from the 
consumer’s standpoint is the opportunity for contagion in improperly 
washed bottles. Before the bottling of market milk can be unqualifiedly 
recommended, the dealer must recognize the importance as well as the 
duty of sterilizing every bottle before refilling with milk. Another duty 


of the dealer, often neglected, is the thorough washing and sterilization 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 175 


of the farmer’s cans when he is ready to return them. This will not only 
lighten the burden of the shipper, but insure a better keeping and more 
wholesome milk. 
While the natural limits of this paper can scarcely bound the thought, 
I must briefly mention the business relations of dealer and shipper, in the 
light of its bearing on the quality of milk furnished the Chicago market. 
It is a well-recognized fact in Chicago, and perhaps elsewhere, that 
value and price bear a fixed relation. The goods purchased conform to 
the value tendered, not considering gold bricks and lightning rods. 
There are all kinds of cows, many varieties of feed and several grades 
of labor. Timeis usuallyspent where it yields the greatest profit. 
Neither the dealer nor consumer can expect good milk when the price falls 
below the cost of production of good milk. Not alone a low price but 
insecurity in receiving any price at all discourages the production of high 
grade milk. These conditions the shipper has to face almost every day. 
The dealer is not alone to blame, neither is the consumer, but the natural 
conditions of trade, unbridled competition, and the dead-beat dealer en- 
courage the production of the cheapest and therefore the poorest milk. 
When the consumer is educated to know and demand good and 
wholesome milk; when the unprincipled dealer is driven into less pro- 
tected methods of stealing, and the honorable business men relieved of 
this burdensome and unjust competition; when the shippers band firmly 
enough together to control the output, and therefore the situation, and, 
either by themselves or agents, make or accept only such price as will give 
a fair return for the labor and investment; when the railroads realize 
that milk is a perishable product and requires even more care than meat 
or fruit; when the dealer, the patron, the city, and the state guard well 


the gates of fraud and demand in addition a high standard of quality— 
then, and not till then, will the consumer raise a glass of milk to his lips 


without awakening premature, if not unwelcome, visions of heavenly 
bliss. 


DISCUSSION. 


Mr. Dietz: On what basis was that amount of 18,000 cans made? 
A. It is hard to get an exact estimate of the amount of milk shipped 


176 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


into Chicago, it can only be doneindirectly. Some of the shippers at dif- 
ferent stations along the route have given us other information on this. 
I have an idea that 18,000 is atrifle high. I have tried to revise that 
figure and place it nearer 15000 cans. Of course, each agent will put a 
high figure of the amount handled. 

Mr. Stewart: Five years ago we got about 15,000, as near as we 
could get an estimate, and it was a lot f work to get that. 

A. Probably is was considerable increased. These increased 
amounts might have included the amount hauled to Chicago and also the 
suburbs. 


Mr. Stewart: Condensed milk is being used more than it was? 


A. Yes sir, considerably. However, condensed milk is finding a 
market of its own, as in the manufacture of caramels and several other 
industries. | 

Mr. Dietz: I am wondering if these figures wouldn’t bear our Prof. 
Davenport’s statement. You say in 1894 the figures were about 15,000 
cans. Eaton says he is inclined to make it 15,000 now. Thus in a little 
over five years we are still hauling about the same amount. Where has 
Chicago increased, if she has increased in population one-third in five 
years. That would tend to bear out Davenport’s statement that the con- 
sumption of our products are not increasing. 

A. The reason for that is that the people have been scared into be- 
lieving that the milk is not pure, but the milk is purer than the statements 
made regarding it. Some say it is full of tuberculosis and people are be- 
lieving those statements, and that is why the consumption has decreas- 
ed. 

Mr. Monrad: I tried to get that five years ago for the division and I 
could not make it 13,000. 

Mr. Stewart: I might be wrong. 

Mr. Eaton: At least there is 14,000, there is every evidence of that, 
and with the prospect that there is over 15,000 eight-gallon cans of 
milk. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Wy, 


Mr. Monrad: Mr. Newman is right. He says there is more cream 


Shipped, and that would take the place of a large number of cans that 
were shipped previously. 

Mr. Sawyer: I would like to ask the doctor if he has found, while 
in that office, any increase in the percentage of butter fat. Are we, who 
are living on Chicago milk, securing skim milk. Did you notice any in- 
crease in the better quality of milk in the short time you have been test- 
ing milk? 

A. I don’t know asI have Mr. Sawyer. No sir. There is plenty of 
good milk to be had in Chicago, if you want to pay for good milk. 

Q. It is not the price at all that recommends it, it is the amount 
of cream. We have dairymen driving by the door every day and have 
tested a number of them and found invariably that when the demand for 
cream was greatest our milk was the thinnest. 

Mr. Monrad: That reminds me of the times before the Babcock test.. 
A man told me that every time there were Sunday school meetings or en- 
tertainments he could tell it by the milk—they had his cream that day. 

Mr. Newman: You get tests from the milk dealers’ cans? 

A. We have made tests from the shippers’ cans, the milk dealers” 
wagons, and store keepers who handle milk throughout the city. 

Q. How does it average? 

A. I don’t believe I have ever averaged them. I could make a gen- 
eral statement that the milk is best in the milk shippers, best next in. 
the dealers’ wagons, and worse in the stores. 

Mr. Sawyer: Iwentovertoour milk dealer’s depot one day and saw 
three or four little jars setting up there and I asked what they were 
there for. He said they were looking for the inspector that day. 

Q. What is the standard for the city? 

A. The city and state standard is three percent of fat. 


Q. What is the standard for the state? 


A. The same as the city, 3 per cent. That law has been in existence: 


for some time, but no provision made for it until lately. 


Q. That’s statutory milk is it? 


x78 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


A. Yes sir. 


Mr. Monrad: Isn’t ita fact that it is illegal to sell skim milk at all; 


“we can punish men for selling 4 per cent milk skimmed down to 3 per cent 


when we can prove it has been skimmed. Under our law I understand we 
can do that. If the milk has not been skimmed and it is below 3 per 
cent they will not be allowed to Sell it as milk, they must sell it as skim- 
amed milk. : 

A. That is the law in the case, but the facts are they can skim down 
‘to 3 per cent without it being possible to do anything in the matter. 

Mr. Newman: In your shippers’ cans generally it will run higher 
than 3 per cent? 

A. Yes sir, the percentage will depend on the time of the year, nearly 
4 per cent in Chicago we get. 

Q. What would be the estimate of a test of 100 farmers’ milk” 

A. Mr. Monrad could answer that. 

Mr. Monrad: The yield from 112 patrons of creameries was 3.8, 
wasn’t it, of butter fat. But I want to explain. I had my figures from 
&he creameries in butter yield and I had to figure back on that and got 
35.8 for the year. 

Q. Four per cent fat in the butter? 

A. Yes sir. 

Mr. Dietz: He spoke of theduty of the railroads on that maiter. 
Last August I tested your cream that was put.on the train at a distance 


Of 68 miles from Chicago at a temperature of 55. That cream was turned 


over to the milk dealers at a temperature of 58. Do you think the rail- 


xoad men could do better than that? 
Q. How long on the road? 
A. Two and one-half hours cn the road. 
Mr. Newman: What was the atmosphere? 
A. A hot day in August, 90 degrees. 
Mr. Gurler: Was that in acommon milk car or refrigerator? 


A. That was the car Mr. Gurler ships in, the regular milk car that 
the milk goes in. 


ILLINOIS STATE DAIRYMHIN’S ASSOCIATION. 179 


Q. All iced? 

A. No Sir; insulated and ventilated. 

Mr. Eaton: That isnot as large an increase in temperature as you 
would expect. It depends to a certain extent how cool it is when put on 
the train whether the temperature would have any effect on the keeping 
qualities. 

Mr. Monrad: I think the railroads, in view of the price they get for 
transportation, could afford to put in some ice. 

Mr. Dietz: Milk that gets to Chicago under 60 is satisfactory. We 
heard that germs stopped germinating at 60. 

A. No sir, 40. 

Mr. Diertz: They will multiply only once at 59? 

Mr. Eaton: The cooler you transport milk the better. 

Mr. Hoisington: Most of the roads do not use ice in their cars? 

A. I don’t think they do, all of them. 

The Great Western does. I thought the rest did. 

By the President: Any questions not dealt with on this program 
if they will hand them to the Secretary they will be answered. 

Adjourned until 1:30 sharp. 


THURSDAY, JANUARY 10th, 1:30 p. m. 


Meeting called to order by the President. 


RELATIONSHIP OF BUTTERMAKER AND PATRON. 


BY DAVID VAN PATTEN, PLAINFIELD, ILL. 


Ladies and Geneltmen—As the subject, “Relation of Buttermaker 
and Patron” was assigned to me, will endeavor to give a few ideas as they 


occur. 


180 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Most writers on this subject place the buttermaker in the position of 
a teacher to his patrons, which is more or less true. He should know 
how to get every ounce of the best butter possible out of the milk, and be 
able to operate, care for, and keep in repair all the machinery and every- 
thing connected with the plant including an ice machine, whose value in 
connection with a creamery, personal experience, leads me to believe, is, 
as yet, an unsolved problem. 

He should be an artist with ascrub brush and lye water, and, by 
example, strive to impress upon his patrons that cleanliness is absolutely 
necessary to produce the best results. Ands above al! he must exert 
all the wiles of dipiomacy? to promote harmony or interest, which means 
unity and success. 

The truth is, if our diplomaticservices were recruited from the suc- 
cessful buttermakers of the country, it might bean improvement, as all 
their training is along diplomatic lines. 

He should be a judge of milk, and be able to teach others how to care 
for it; know something about how cows should be fed to increase the 
flow; try to convince his patrons that it would be financially for their 
interest to trade corn for bran, or other food that will make a balanced 
ration. Better still, be able to get them to subscribe for some good dairy 
paper, that he may profit by the experience and practical results obtained 
by others in handling and feeding cows, and everything else connected 
with dairy farming. 

I believe in the rules laid down by authorities, that teach how milk 
should be cared for, and would be glad to have them followed to the let- 
ter. But, where dairying is a secondary consideration with the patron, 
it is doubly difficult to get them to take proper care of their milk. In 
that case, is it best to lay down rules, when you are almost sure they will 
not be followed? Is it not better to go slow—creep before you walk? 

Study your patrons, study their dispositions, as they will study 
yours. Then when you have anything disagreeable to say, you will know 
better how to approach them. Exercise diplomacy. Find our, in a 


friendly way, how they are caring for their milk; quietly suggest any 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION, i (et 


changes that will improve its quality with little or no added work. 
Strive to impress them with the fact that your interests are the same; 
that your reputation as a buttermakes is at stake, and is gauged by the 
quality of the butter you make; that the better and sweeter the butter 
the more money it will bring, and their dividends will be larger. They 
are students as well as you, and when they see that you have their inter- 
est at heart, as well as your own, that you. are honestly anxious to co- 
operate and work for the benefit of all concerned, the rest will come easier. 

There are four places where the relation of the buttermaker and his 
patrons are often trying. The weigh can, the skim milk vat, the tester, 
and cleaning of cans. 

First, the Weigh Can: Tella patron his milk is off; he may answer: 
“It ain’t sour, is it?” He naturally thinks there are cnly two kinas of 
milk, sweet and sour, and the only way to test it is, stick your finger in, 
and if it don’t leave a hole, he cannot understand why it isn’t all right. 
Diplomacy again. Take the ground that the income of the plant de- 
pends upon! the quality of the butter, and, in justicc to the other patrons, 
you cannot afford to lower the grade of a day’s churning by accepting a 
batch of tainted milk. If possible, talk to him alone, and ten to one you 


will succeed. At any rate, the balance of the patrons will uphold you. 


second, the Skim Milk Vat: How many patrons there are that we 
would tell where our pocketbook was and to go and help themselves to a 
certain amount, with absolutely no fear that they would take a cent more. 
But would we trust them at the skim milk vat, and feel sure that they. 
would take no more than their share? I leave it to buttermakers to say 
if they can be trusted there, any further than they would trust a church 
deacon ina horse trade. Some timeagoour creamery putin an automatic 
skim milk weigher. We were so delighted to think that at last we hada 
device that the honest patrons could not beat. But to our sorrow, a few 
days ago, a milk hauler (who evidently had been having trouble with his 
patrons) called me out, and showed me how to run off all the skim milk, 
with any sized check, and raised a kick on the weigher. Then the fond 


dream of another buttermaker faded. I would draw the manufacturer’s 


182 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


attention to the defect, in hopes it may' be remedied; then no creamery 
could afford to be without one. 

Third, the Tester: However much confidence patrons may have in 
the honesty of the buttermaker, many of them are suspicious of the Bab- 
cock test, and it often seems almost impossible to convince them that it 
gives a fair test. They will tell you that they are feeding heavier than 
they did, and cannot understand why their test is lower this month than 
last; they know it ought nottobe. More diplomacy. Don’t argue, but 
pleasantly tell them when you are going to take the next test, and give 
them a pressing invitation to be present and see it done. Promise to 
show them how samples are taken, and give them all the information 
possible, and if their milk tests way below their neighbors, urge them to 
bring in samples of each cow's milk; that you will test them separately. 
You will thus enable them to weed out their herd, and in time they will 
swear by the Babcock, and don’t forget to advise them to take a good 
dairy paper. 

Fourth, Cleaning of Cans: All buttermakers know that much de- 
pends on having the milk stored and shipped to the creamery in clean 
cans. It matters not how cans are cleaned, so long as they are ciean. 
But right here we come in touch with the woman, which puts all our 
diplomacy to the crucial test. If you tell your patrons to tell their wives 
that their cans are dirty and you want them to wash them better, then 
the devilistopay. Icharge youto steer clear of the woman. Always as- 
sume that they have nothing to do with washing the cans, but, in a gen- 
eral way, take the ground that the income of the creamery, in a large 
measure, depends upon having the milk handled in clean vessels. This 
is an appeal to self interest and rarely fails to carry the day. 

I might say something about caring more particularly for the night 
milk; how to cool it in hot weather and how to keep it from freezing in 
cold weather, and also to keep it from being tainted with barn or kitchen 
odors, but as time is limited will close by saying this: That in my judg- 
ment, the co-operative creamery is a teacher of teachers, because it is 


proving that men with limited capital can co-operate and handle the 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 18% 
raw material produced|by their own toil, and get what there is in the 
finished product. Co-operation, that is, teaching the common. people that. 
they can trust each other. Co-operation, that can stand only on justice... 
Co-operation, that may solve many of the mighty problems that loom 


across our way. [thank you for your kind attention. 
DISCUSSION. 


Q. You speak of automatic weigher, I did not know there was & 
way of beating that weigher, but we had a little experience with the 
Barber Check Pump. I had a patron who learned how to get all the milk. 
he wanted, and he wasn’t satisfied then, but had to tell all the otherx 
patrons. 

A. Well, that’s. so. 

Q. Boasts about it, and watched to see what he did. He took that 
pump and worked it as hard as he could and the milk came so fast that 


? 


the check didn’t go back to stop it and he could get twice the amcunt of 
his milk. To remedy that one of my foremen told that man when he 
came again, if he wanted to use that pump he was to use it right or else 
he could leave his milk at home: we wouldn’t have it, but I had not 
learned the other weigher could be beat. How can you beat it? 

A. There are lots of our patrons who don’t know how its done, and 
as we are not far from home, and some may be here; so will not tell it im 
public. 

Q. Have you notified the manufacturer? 
No, sir. 
I think it is your duty to do it. Is that the Ideal? 
It is the Ideal. 


fe te 


£84 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


ENSILAGE. 


see 


BY H. B. GURLER, DE KALB, ILLINOIS. 


This question of ensilage! Ihave talked so much about this subject 
that I am almost ashamed to talk any more about it. I don’t feel that it 
is advisable for me to go over that field again. I feel that about ail that 
I need to say would be to talk about the silo. I feel like talking to you 
about my new circular cement silo. It gives me walls almost as perfect 
as any fruit can and that is what we want, and that is what we have been 
working for. We have been sadly deficient in our early experiences 
with cheap john silos. We had dairy writers and institute workers that 
years ago tried to inform us how to build a silo for the least money pos- 
sible, and if it would keep ihe feed for one year that is about as far as 
they thought at that time, and the result has been to give the silo a black 
eye. I know of silos in my own township that rotted down or got in 
condition that they could not be filled after the fourth year, and it was 
just in that effort to build something cheap. 

I think you can all see the advantage of the silo being built circular. 
In that way we have no corners. The corners are where we lose the 
most. It requires less lumber to build in that way. If the silo is built 
square. you have got to depend upon combating that resistance by the 
support of your studding. Ifyou build circular and sheath it right 
around on, the inside that pressure is resisted and you have cut the bill for 
the lumber right in two. The studding simply is to hold your material 
together; that’s all the object of your studding, and support the roof if 
you put one on. I have one without a roof. I expect this morning they 
had snow. I use four inch studding, put twelve in centers, and then I 
sheath inside with a heavy lumber—usually get fencing and make it a 
little less than a half-inch thick. Then have a roof made from that 


same material. I will cut it into strips two inches wide and have it 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 185 


beveled, so that when I put it on to the sheathing I nail it fast and put the 
narrow side or beveled side next to sheathing, so I have the same sur- 
face, and put on tne roof and paint it. That dove tail joint to put your 
tenter into to get/aclinch. I wonder if you understand me now. 

(Illustrates by pieces of board and paper.) 

Q. How do you get that beveled? 

A. Take it to the plaming mili and get my lumber resawed. 

Mr. Hostetter: How about that resawing? : 

A. Rip it right open in half. 

Mr. Sawyer: Do you put your lath vertical? 

A. No, sir, everything round so as to help resist the lateral pres- 
sure. Only studding upand down. Even have your hoop outside. I 
have five built inside of a building and roof enclosing one place and an- 
other three places and another two. For additional hoop then saw % 
inch lumber, doubie it, and breakjoints. I had an expert figure that out. 
it is better than iron or bankiron. I can get more resistance in wood 
_ than in iron. I have one built out by itself and that one I sheathed out- 
side of the studding and I mademy sheath for the outside of that same 
half inch material, and you cannot put common siding to a circular silo, 
the blamed stuff won’t lay up tothe studding, but you can take those 
strips six inches wideand knock off the corners witli a saw and they will 
lay up against the studding all right. 

With the inside sheathing and this form of a sheathing on the out- 
Side you have got all the resistance that is needed, that I know from my 
Own experience, practical experience. | 

Q. The real strip lap siding? 

A. I don’t know it by that name. I remember our old dung house 
was sided with that kind of a joint in it, but I applied it here. 

For the cement work, get the best cement you can, and get the best 
men you can to do the work. Don’t get a man who don’t know what he 


is about. Get a good job done and then have a wall. 
Q. What kind of a cement? 


A. The imported genuine Portland cement. 


186 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Q. In what proportions? “ 

A. About two parts of sand tc one of cement. I won’t be positive 
about that though. You get a man who understands his business, he will 
know; don’t have any other. There has been more faulty work done in 
the cement work. It cost me $500 a year ago last fall to gooverthat. I 
let some men have their own way and it went to pieces. I had that work 
patched up by a man that knew his business. When we came to tear it 
out that patchwork was as sound and hard that the stones themselves 
that were in it, and when we went to preak through a section of that we 
would go right for the flint and the cement would not let go. That is 
what you want. 

Q. Will it stand the shrinkage of the lumber and frost and all that? 

A. Well,I have got three of those filled the fourth time. I found 
no weakness along that line. Here’sa point, if it does crack it costs but 
a little to go over it with a wash of that cement. 

Q. How thick is it? 

A. One-half of five-eights of an inch outside of your lath. 

These ideas did not originate with me. I can say this, I studied out 
in 1897 this plan of building my silo, and after I got the idea perfectly in 
my own mind, I wrote to the Wisconsin Agricultural College, and they 
replied that in investigating and hunting for material to make such a 
silo they had found out that they were using some that had been in use 
six or eight years that were built in a similar manner, and the gentleman 
said that at that time, after six or eight years’ use, were in just as per- 
fect condition as when built, and 1 see no indication of decay in my silo. 

Another point, that cement wall preserves your lumber; it keeps the 
moisture off the silo in coming im contact with the lumber and it does 
preserve the silage from coming in contact a the air. I do think gen- 
tlemen that that makes the ideal silo. I am not going to throw mud at 
any other circular silo. I think you wiil find inside of ten years there 
will be a good many that are lathed and plastered. 

Q. What is the cost? 


A. That’s a hard matter to get at. You figure the cost on the con- 
tents and what it contains and it depends on the sizeof it. I will give 


pee ee en 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 187 


you something better. I found this: The silo that I build outside and 
sheath outside and put my roof on it cost me 12% cents per square foot 
to surface, figuring the square feet in the walls of the silo. Well, now, 
you can fit that to any size silo you want to build. 

Q. Inside measure or outside measure? 

A.. Inside measure. 

Mr. Monrad: How many tons did that hold? 

A. Five hundred tons practically, but that cost me about 65 cents 
per ton when I figured it but thirty-eight feet in diameter, but built 116 
feet in diameter and would cost more per ton of what it would contain. 

Q. How high? , 

A. Twenty-four feet. 

Q. In regard to the bottom? 

A. Mine have all got a lath bottom, and the lath bottom is just as 
good as any unless! you have it protected from rats or vermin. I have 
found silage laying on the dirt to be all right. I remember one time of 
_ looking my silos over and hadthat question raised. He wondered how 
; silage could go down to the ground, thought the bottom ought to be ce- 
mented. I told him we would find out and dug down on to the lath, and 
to his great surprise he could not find anything that was not all right on 
the lath. 

Q. Is there any chance of drainage through that lath? 

A. Yes, sir, a tile put all around the building. There are three com- 
partments in this silo. I put two circular silos in place of the three 
square ones. In ten years time these wooden silos will be rotted. 

Mr. Hostetter: About the doors? 

A. We putin a wooden fran.a, a beveled wood frame, the larger side 
inside, and these frames are set the same as you would plates up to a door 
frame in a house; then wemake wood doors that fit into those beveled 
openings; that’s the way. 

Q. How much space between the doors?! 

A. Upanddown. Ishouldgay five feet or six feet. You can get 


along with six feet apart. You can pitch up three or four feet and you 
can, dig down to the next one. 


188 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Mr. Hostetter: Does your sileage spoil around the edges? 

A. It don’t mold anywhere. To illustrate that, I have in my em- 
ploy this winter a young man from Pennsylvania, who has been for sey- 
eral years a school teacher. I was out to the farm about six weeks ago 
and he was at work in the silo. He remarked as I got in the silo to look 
around: “I am surprised to find how perfectly this silage is keeping,” 
and he dug down next the wall against the cement wall, and I did the same, 
and we could not find anything decayed at all. He said in Pennsylvania 
all silos he had seen had a loss; they decayed silage around the wall. 
That comes from'imperfect. wooded walls. 

Mr. Hostetter: In my siloit usually moulds around the edges. This 
plan is all right and I will have to give up my old silo; it has been run 
ten years. 

Mr. Gurler: That is my answer. You got a poor circular silo. 

Q. Whether you have corn cutter, a shredder. 

A. Ido, both. Formerly I had a cutter that simply cut the corn in 
section. I have a cutter now that is a cylinder twelve inches in diameter 
and seven feet long, andit is more like the old threshing machine than 
anything else. On that cylinderI put knives. Those knives cut against 
teeth in a concave, thatis allthereistoit. It drops right through. Well 
now between these knives thereis a little pick, so that after the corn is 
cut into sections, by adjusting this concave, we can adjust them close 
enough to the cylinder so that the little teeth picks these large stubbles 
of pieces between that can get through between the concave and the 
cylinder. 

Now the corn is laid right in lengthwise of this:cylinder. I find that 
I have a much less waste, much ieee when cut that way than when it was 
simply laid in and did not try to pick the stalks. 

Q. What variety of corn and when do you cut it, at what stage of 
maturity. 

A. I use corn at different dates; some early and some late native 
corn, and plant. some of the red cut ensilage corn and some of this large 


Virginian with the idea of getting most of it in the right stage of matur- 


ee 


—— oe 


Fe ee ee ee 


Dake 33, “ging SPAS Poe eee eee an eee 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 189 


ity, which I cannot always do, putting up as much asI do. I asked Prof. 
Haecker that question and lam hunting information on that myself. I 
have aimed to get my corn when the early ears: have commenced to glaze, 
but I find I have got to commence earlier than that or else I see some of 
it so ripe, and that is not so good. I put some in a year ago in 1899; you. 
remember corn dried up early. I had to wet down half of my corn. I 
run a spray on it as it went in the elevator. I find when the corn begins 
to get a little dry it is advisable to do that. If you don’t, your corn has 
not moisture enough to exclude the air and preserve the fodder; it will. 
not pack close enough to exclude the air and will damage. I have done 
a little something on this line last month. 

Mr. Wheeler: From your remarks I judge you plant your corn so 
that it has some ears on it? 

A. Yes, sir; I won’t say always. I have years ago planted a bushel 
to the acre, but I kind of drifted away from that. I got an idea I had bet- 
ter go that way in the food that I wanted my cows to have it, believing 
that was the economical way to feed the cow that amount of corn, because 
I find that the corn put into the silo in that stage of maturity, beginning 
to glaze, that the cows digest it all, no waste. Iam not arbitrary on that. 
line though, I know I have something to learn, and iit does me good to 
hear Prof. Haecker, because I am uncertain and I expect I always will 
be. 

Mr. George: I notice that the railroads are using concrete and ce- 
ment to take the place of brick and stone. It has occurred to me several 
times in speaking’ of silos that it could be used to advantage. 

A. I have done nothing more than think about it since I have come: 


to this convention; I have been talking that way. 


Mr. George: I had occasion to build some of these conduits under 
the streets and they are being constructed for the carrying of pipes and. 
wires, and they have been thirty-five feet below the street. These are 
constructed now entirely of this same concrete with the same kind of ce- 
ment you are talking about. Ifit is so airtight then it would certainly 


do for silos. 


190 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


The comparative cost; I don’t know how heavy a wall we would need 
to build. I have not done any figuring of the comparative cost of build- 
ing guch a silo, compared with the wooden one. 

Q. On the Burlington road, between here and Chicago, the abut- 
: ments and piers are all made of it. 

A. Elgin is ‘building piers of itnow. The engineer insisted that the 
walls should be of brick and stone, but now after two or three mouths 
have decided that the concrete is by far the better. 

Mr. Soverhill: All of theabutments on the canal are built of 
cement. 

Mr. Stewart: To makeapoint here. Some six or seven years ago 
I had one of these men that handles this cement do a joo forme. He 
wanted to use German cement, and did use it. But I have not used any 
now for five years. The cement I use is made in your own State. We 
had to put on some of these iron hoops and it is as good as any cement 
you can get. The man that did it lives in Aurora. 

Q. We have a silo where we have used that cement and itis not a 
circular silo; it is im good working order. 

Q. What art the dimensions of it? 

A. I could not tell you that. 

Q. A square silo? 

A. No, an oblong one, with mighty thick walls. They need to be 
thicker in a square silo than in a round cne. 

Mr. Soverhill: You wouldn’t build a square silo? 

A. No, sir, I would not build a square silo of any kind. I cannot 
afford to; you don’t preserve your silage, let alone the cost of building it. 

Mr. Crosier: In reference to this Portland cement, I know of three 
factories using it. One of them a year ago this winter was being built 
and a truck run over the foundation of it before it set, and those truck 
tracks are as perfect today as they were a year ago. Therd is ne ques- 
tion but that they will be the same fifty years from now. 


Mr. DuBois: You have not said a word about! your foundation. 
A. I put a grout, a circular grout, one where the building topped 
the ground. 


=” a Sa eee 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. IQI 


Mr. Monrad: About the drainage, taking away the water with the 
silage laying on the lath floor. 

A. I started to say I had three compartments under one roof laying 
in a row, and I put cutside of this building a tile a little below the bottom 
of the ground so it carried all the surface water away; it don’t go below 
where you can get drainage. Ifyou get below the water line I have heard 
say you could keep water in a cistern, and I fear so with the silo. 

@. Does it make any difference where the silage has any dew on it 
or not, or water? 

A. All the difference is the convenience of handling it. It is un- 
pleasant handiing corn when wet, but as far as any ill effects from it, I 
have not been ableto findit. You can get your corn crop in the silo, and 
it may rain every other day in the fall. You can work when the sun 
shines, or when it don’t rain, and as fast as you get in it andif it gets 
rained on in the silo it is allright. 

Q. As far as the silage is concerned it is all right, but of course I 
would not ask my men to work that way. 

A. There have been timesthis fall when I wished I could have some 
rain on my silage. It was not wet enough to pack properly. 

Q. What was the effect on the open silo? 

A. It is as fine as a fiddie, the silage in this open silo. We have 
had no snow until now. When it has snowed it had to be removed, that 
was all the drawback I could discover. I was not the first person to 
build a silo without a roof. 

Mr. Hostetter: Did you cover your silage or not? 

A. Yes, sir, I did. Ijust put up the most worthless wet straw or — 
Slough grass or anything that has got water to pack to preserve. What- 
ever is on top of the silo will rot just so far as the air getstoit. Put 
anything on that will give water, the heavier the better, that will pack 
down and answer the purpose. if you don’t put anything on you will 
jose somewhere from six to twelve inches of your silage on top. The 


latter part of December—I filled my silo last fall—I got on my silo to 
look at it and found ittoodry. I had one silo empty then and run in 
some dry corn and wetit to makeit pack, and was surprised at the amount 


192 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


of water that it took to soak up that dry corn, and I knew if I didn’t keep 
it thoroughly soaked that it would all rot. 

Mr. Young: How about using chaff for the cover and top of the 

silo? 
| A. That is one of the nicest things you can get, but wetit. Wetit 
before you put it up if you can. 

Q. If am wondering if that concrete wall works well fora silo, why 
it wouid not be well for anice house. If the timber won’t rot, why won’t 
it do for that? : 

A. You would have to effect a compromise. It would not do to 
make a concrete wall. You would conduct so much heat through it to 
yourice. If you put some air spaces in a six inch concrete wall,,and all 
dead outside to stop the circulation of the air, it would be all right. 

Q. But make it the way of making a silo, by plastering? 

A. You would be cracking it. 

Prof. Frazer: How did that corn keep that you put in dry and wet- 
ted down? 

A. I don’t Know yet; Iam on the anxious seat myself. 

Q. Did it get very hot? 

A. Yes, quite hot. 

Mr. Hostetter: How dry was that? 

A. Asdry as I ever saw corn get in December. When those winds 
were blowing up so dry it blew it all around the buildings. Dry enough 
to put away inamow. Youcan’t very often do that in December. 

. Mr. Wheeler: The results you obtained, the apparent beneficial re- 
sults was due to its moisture. 

A. That’s true largely. It is a more perishable food, more like 
grass than the dry food is. The cows prefer it. The horses like it. 
Everything around the farm likes it. 

Q. What do you harvest this crop with? 

A. We cut it with corn harvester and usually bind it. That’s a 
question in my mind whether I save enough labor to pay for the twine. 


I am figuring that out now. There has been a little question in my mind 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 193 


whether that was economyornot. It takes less labor when it is bound. 
They pick those bundles up and it is easier. ; And then if you work at it 
when the corn is not in bundles it is mussed up on the road and it is lets 
of work, and it is notin condition to go through the feed cutter. Itisam 
unsolved problem. We cut with the harvester and have the iow down 
racks under both axles. 

Mr. Wheeler: How many wagons do you have to use? 

A. I have five of those hay platforms and can adjust them to any 
wagon that we have. It depends upon how far I have to haul. 

Q. Do you let it lay in the ficld before going to the cutter? 

A. If the corn isa little green in the early part of the work it is alZ 
right, but after the corn gets up to the desirable state, the quicker you get 
it in the better. If the corn is.too dry, don’t let it dry in the field, because 
you have got to the point where you need to have moisture. | 

Mr. Crosier: In speaking of your herd of cows, part being let out im 
the grove and part in the barn, were those in the barn out in the pasture 
at all? 

A. Those in the barn were turned out nights and kept/in the barn, 
darkened barn in the day time, and they were fed silage the same as those 
out in the grove were fed silage in feed boxes. 

Q. What would you think of the plan, run in the pasture two or 
three hours in the morning and then in the evening, and feed silage im 
the heat of the day in the barn? 


A. Well, I don’t know as there are any obiections to it, but I think 
it is better for the cow to be out all night in warm weather. That 
would be all right, but I don’t see yet where there would be any ad— 
vantage of being fed in the barn in the heat of the day to those out im 
the grove. 

Q. Away from the flies. . 

A. Confound it, you don’t keep them away from the flies. They 
just live with the flies and they don’t sleep nights. They are burrowing; 
in the skin all the night long. They don’t go to the ceiling to roost. 


Q. Where did you get the name Texas for them? 


194 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


A. I don’t know. They called it the horse fly; that was the first 
name for it. 

Q. Is this silage all you feed? 

A. No sir, I feed a little hay and if I had clover I would feed it 
largely in connection with silage. I feed oats, corn, corn fodder, and I 
have recently been drawing some out of the shock in the field and feed- 
ing the cows outside. I find the cows like a little dry corn fodder even 
‘when having silage. They like a variety. Another question, it has more 
protein in it. Clover hay is best for the cows. 

Q. I thought these flies were buffalo flies? 

A. See here, don’t keep reminding me of the flies. 

Q. Any grain feed with your silage and your hay. 

A. Yes sir, I am feeding now ground corn meal and cob together 
and wheat shorts and gluten meal—the Pope gluten meal. 

Q. What quantity? 

A. I can not tell you exactly. We probably feed about five pounds 
of that gluten meal. We have to feed according to the size and the 
appetite and the ability of the cow to handle it. 


Q. Five pounds gluten meal, how much bran? 


A. Just commenced feeding wheat shorts, not bran. I tell you we 
are feeding to get two and one-half pounds protein and twelve and one- 


half pounds carbohydrates. That is the main point. 
Mr. White: How many cows to the acre, or acres to the cow? 


A. That’s pretty tough. I wish I might get where I could talk that 
way. We need to when land gets up to $100 an acre. But now I will 
tell you what I am doing. i have 360 acres in my farm, renting 80 acres. 
I have got about 280 head of cattle, and I think 14 or 16 horses and that’s 
about all having dry feed. I give all the cows silage, but I have to buya 
good deal of my ground feed, most of it. I grow seven thousand bushels 
of corn and grind that up for the cows and buy gluten meal, wheat 
shorts, and am now buying corn. My corn this year I did not husk, and 
I had 150 acres of corn. Put it nearly all in the silo and the rest in the 
shock. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 195 


Soja bean wouldn’t be as good as clover? 
I don’t know. 
Does feeding ensilage affect the quality of the milk? 


POP © 


I don’t know how to get atthat. I will have to tell you a little 
incident. There is a prominent milk dealer in Chicago that every times 
he meets me begins talking of feeding ensilage. Finally I told him I 
would bet him two to one that he couldn’t tell milk made from ensilage 
in comparison with dry food milk unless because ensilage milk is better. 
He has not said ensilage to me since. Now to go back to my early ex- 
periences. To satisfy myself I had the milk shipped to New York from 
my own dairy, with a regular weekly shipment to parties who were 
taking all my make of butter. Marked the ensilage butter so that I 
could describe the package and told those parties I wanted their judg- 
ment on those packages. I wanted the score on the two. That is all 
the information they got. When the report came, some were off in salt 
and some in color. No objection on flavor. It was equal to the other 
butter. 


‘In the butter line here a few years ago I was down in the country 
south and was appointed to score the butter. In scoring that butter a 
package stood up above all the others in flavor right clearly. I thought 
no more about it until the meeting adjourned and then a farmer came to 
me and he said, “Mr. Gurler I am pleased, I want to tell you that that 
butter that scored the highest in flavor was mine, and that I feed my 
cows nothing but ensilage, and Iam the laughing stock of the whole coun- 
try.” | 

When it comes to shipping certified milk to Chicago I did not dare 
feed ensilage to the cows in the certified milk stable. I had samples of 
milk from that stable where they had all dry feed, and from the other 
stable where they were fed ensilage. I had them marked so I knew 
which was which, and had them brought to the house. My wife and 
daughters did not know and were put on their merit for a month, pretty 
nearly every day as to which was the best milk. It was very seldom 


when the ensilage milk was not selected as the best milk of the two. 


196 ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 


I don’t think it was over two or three times that they selected the milk 
on the dry feed as being the best. They put clover hay against corn 
ensilage as far as the flavor of the milk is concerned. Gentlemen, bah 
want to make the highest flavored butter and milk I would insist on hav- 
ing ensilage to do it with. I am just thoroughly honest in that, but you 
must have splendid ensilage and then you are all right. We have learned 
what condition to put it in. 

Mr. Hostetter: You feed ensilage to all your cows now? 

A. Yes sir, and to the horses what the cows don’t eat. 

Mr. Barnes: There’sa prominent Jersey breeder in. Will county who 
asked me the question the other day if I ever had any experience with 
the calf dropping from feeding ensilage. He spoke of several noted 
breeders who had trouble in raising strong calves while feeding ensilage. 
He didn’t know from experience, but wanted to know. As far as my ex- 
perience goes, it isnotso. I have fed ensilage a good many years and 
get good success. 

A. I don’t believe ensilage has anything to do with it. I think if 
anything it would help you to keep Hear of it. Keep the animal in bet- 
ter condition and when the system is in the best possible condition you 
can resist disease. I had 35 out of 60 cows lose their calves and it made 
me sick. I think if anything the argument is in favor of the ensilage. 

Q. Have you had any experience on this abortion? , 

A. I did and I let it run because I did not know what else todo. f 
didn’t know any better. Now when a cow aborts! remove her and put her 
in a sanitarium and we remove everything that comes from that cow 
and either bury or burn it immediately, and we go to work and reno- 
vate that cow, treat her with injections until we get her cleaned up in 
proper shape before she comes in contact with the herd. From that time 
I have been able to prevent it extending to any extent. For the purpose 
of injucting I use a solution of bychlorade of mercury, or rather you 
better go to a veterinary and he will tell you all about it. 


Q. Ever use bone meal? 
A. I did years ago and I felt that I got some advantage from it, but 
I never was able to prove that I did, and I reasoned it out in this way: 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 197 


‘That we were carrying away somuch in the milk, it was a reasonable 
theory that the animal needed it. But that idea was got from old Dr. 
Tefft, who was one of the first, if not the first, presidents of the Asso- 


ciation. I don’t use it any more. 


WHAT CREAMERY MANAGERS CAN DO TO INDUCE 
PATRONS TO SUPPLY BETTER AND 
MORE MILK. 


JOSEPH NEWMAN, ELGIN, ILL. 


Mr. President, Ladies and Gentlemen: 

The subject assigned to me is one I would like some information on 
myself, but I will give a few thoughts as I view it. 

I find in the vicinity of my home, Elgin, where nearly all farms have 
large dairies supplying the condensories and the Chicago market, they 
are not troubled much with this problem, but where the field is new and 
the milk comes from the patrons who make dairying a side issue and 
give the creamery the milk during the summer months after the calves 
are started, we do find it a very serious matter. We have tried to induce 
the patrons to look to their own interests in the matter, by premiums, 
etc., also sent them articles on rearing calves, soiling crops, benefit of 
fall calves and winter milking, but the results are very discouraging. 
We may have to wait another generation. 

I find the average patron does not take kindly to the advice of the 
creameryman on account of the old Davis & Rankin outfit and the but- 
termakers they put in charge and what was instilled into them by the — 
promotor, they still think that “‘All men are liars,” but time is the great 
leveler of all things, and if we are patient and persevering in good 
works, we can gradually overcome that prejudice. When we do, if 


we could get all these men who are making a business of raising steers 


198 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


to give us the milk at the creameries, after the calf is two weeks old, 
they would save money and put the dairy business, and also the cattle 
business in the State of Illinois, showing a much larger net profit 
to the farmer, and give the creameries more and, I believe, better milk 
than they get today. 

I believe the talk of Prof. Haecker and Mr. Carpenter on the prac- 
tical points in the feeding of the cow, the raising of the calves, the 
raising of the crops to help them out, are all money-saving ideas and 


should be practiced by every dairyman as far as possible. 


I also believe every dairyman should become a member of this 
Association; it costs but one dollar a year and entitles each member to 
our published reports; take them home, have your family and neigh- 
bors read them, because we know they will profit by them. 

But after all is said and done, one of the best ways for us to reach 
the dairymen is by the creamery manager, and you creamery managers 
don’t realize it. Today a creameryman must really be an encyclopedia. 
If the farmers have sickness among their herds he must give informa- 
tion and help them along; if they want to know anything about the 
farm, what this soil will grow, or what crops are best, the creameryman 
is expected to help out and advise a little on it. I want to tell you 
creamery boys that the more you can educate yourselves along these 


lines so you can do it, the better it will be for you. 


We must do it in Illinois if we want to keep up with the other states. 
The agricultural colleges are turning out dairy graduates by the hun- 
dred every year. Our own state school is now ready at Champaign. They 
have a grand building, but need more appropriation to facilitate this 
education. Perfect the education of the young men for the farms; they 
will find it to their interests. Itis just as essential as making fine butter, . 
and will help a great deal in “‘making more and better milk,” to study 
these questions. Whentheir fathers leave the young men will want to 


stay on the farm and work out their own salvation. 


These soil robbers Brother Wallace spoke about—it sounds rather a 


harsh word. (don’t think they do it with the intention of robbing any- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 199 


one.) It was because they were not educated in agriculture any bet— 
ter. But as their sons educate themselves along these lines, they wilk 
turn over and bring up the fertility of the soils and come out all right. 

I believe that in the future the young men will stay on the farm,, 
where there is more need of them than in any store. It takes more: 
brains to handle a well-managed farm than any other position in this: 
country. I really think that the whole thing in a nut shell is “educa- 
tion.’”’ You can offer all the prizes you want to at conventions, but unless: 
you commence from the ground up, with good strong cement foundatiom 
to make it last, the improvement is not a lasting benefit. You remember 
the five virgins with their lampsall ready and trimmed. Just think cf 
that boys. It means eternal vigilance all the time. You cannot let up, 
you must go right on. 


You have got to have a cow to produce milk. I don’t care so much 
about the breed. I believe that Brother Belden is just about as good @ 
dairyman as there is, the 1200 pound cow every time. I believe the vast: 
majority of renters in thisstate or any other state, will do better with the 
general purpose cow. A cow from 1000 to 1200 pounds; that if she wilk 
not give milk to more than pay for her Keep, she will sell for more tham 
she was bought for. 


The ideal dairyman of this state, from a practical standpoint, was om 
the platform yesterday, Mr. Jud Mason of Elgin, and I tried to figure out. 
what his profits were, and before I! got through, it scared me. I thought If 
was not right. I made it that out of afarm of 285 acres. I will not figure 
it out as an owner of a farm for so many of the farmers live in town, but: 


will figure it on the renter’s basis. 


We will try and find outif he can afford to pay his rent, send his; 
children to school, educate the whole family, girls as well as boys. Do- 
mestic economy, we have to work on that line too. The country schools: 
should be thinking of getting teachers for these questions. It won’t da 
to be satisfied with teachers unless they keep up to date. They have 
done the best they know how, but now the Normal schools are turning 


out teachers versed in domestic economy. 


BOO: ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Now this farm was 285 acres, which, with the average rent with us, 
would be about $4 an acre—I Say an average. Mr. Mason agrees with 
meonthat. With this, the rentof that farm was $1140. He had to use 
Seven men for seven months ina year and five men for five months in 
the year. We figured this at the rate of $35 per month, because we pay 
$20 and $25 and then board them. Whoever boards them has got to have 
pay for it. We figured what was right for him, and made the total of 
the labor for the year $2590. Ifthe renter had to pay that, we have got 
to figure it. There were 116 cows at $48 each, which makes $5567, and we 
allowed $334.08 for interest, if he borrowed the money. Weare entitled 
to figure the interest. And $2500 for implements and horses was another 
$150 interest. Then we thought probably during the year he might 
lose three cows, so we put $150 for loss on cows, making the money he 
would have to pay out $4364.08. 

We have to offset that by selling the milk he produced and the 
calves. They don’t raise hogs up there. He produced milk sufficient so 
that his returns from the factory was $7055 for the year. A large por- 
tion of that was made in the seven months. There were 100 calves from 
116 cows sold at $3.50 increases his total to $7405, and would leave a clear 
profit of $3040.92 on 285 acres. Isay, gentlemen, this is an average farm 
in the northern part of Illinois in the Fox River Valley near Hlgin, and the 
milk is sold to the condensing company. The owner is an ideal farmer. 
Set your minds on that ideal. I don’t say you can all reach that—we are 
not all Masons. But what he has done, others can do, and a great many 
people in the Fox River Valley are coming somewhere near that with 
eommon cows, picked of course with an eye for milk. 

Q. Figure out the interest there would be on the farm? 

A. Four dollars an acre the man gets. Iam figuring from the 
senter’s standpoint. 

Q. If a man was running that farm himself, what interest would he 


be getting on the farm? 
A. I think up there about 4 per cent. 


Q. Those best farms up there? 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 201 


A. Jud’s must bea pretty fair farm, a little better than the average. 
He is the ideal lI am setting up. The farms around Auroxa, no_ better 
land in the State of Illinoisthan up around that section, and at Lanark, 
and there are oceans of it in this state just as good and better. 

Mr. Hostetter: You didn’t put in any thing he paid ourforfeed. He 
probably had to buy $1000 worth of feed. 

A. He buys a vast quantity of bran, but he assures me and his word 
is as good as gold), that he selis products from his farm more than enough 
to buy his bran so as to offset that item. 

Q. What about taxes? 

A. This is from the renter’s standpoint. 

Mr. Stewart: Was that the brain of the man or the farm. Wouldn’t 
that man be worth $2500 to do business with? 

A. It is the ideal. The average men on our farms can’t better it, 
put he can grasp at it. AndI think if all the young men could see these 
figures they would be encouraged. The possibilities—we have not be- 
gun to touch it yet. I hope to see the day when we talk of how many 
cows to an acre, instead of how many acres to the cow. 

Mr. Long: ‘These cows are changed and these machines wear our, 
anything for the depreciation of the machines? 

A. That is another point. He is now keeping 116 cows; he turns 
off in the spring probably one-third to one-half; makes comparatively 
small amount of milk for the summer. But he has this intelligence, he 
buys large frames znd feeds them high, twenty pounds to an animal a 
day, hence in the spring ci the year, when these cows are ready to be 
turned off, he ships them into Chicago. His experience last year was 
this: Cows that cost him $48 he sold as dry cows for $52 on the average. 
That shows where the brain comes in. This profit we didn't mark 
here. 

Q. You can’t buy milch cows for $48. 

A. You get Jud Mason to stir around the country for you; he can. 
I am trying to reach over the heads of those on the front seat. I want 


the boys to stay on the farms and keep their home like the ones I see 


202 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


in driving through Millidgeville to Lanark. You should see the nice kept 
lawns in front of their houses, just as you see in the yards of the swell 
houses in Chicago, and you can have these things gentlemen and the 
profits also, by education. 

Q. Give us the gross receipts again? 

A. Seven thousand four hundred and five dollars. Milk check for 
last month was over $1100. You can cut that down considerably and still 
leave fair profits. We can’t all get the prices Mason does, but what he 
had to pay out made his milk cest 7314 cents per 100. Prof. Haecker’s 
milk production cost 38 cents a 100, but I don’t want it to go broadcast 
over Illinois that we can produce milk for 38 cents. 

The renter is supposed to leave the farm at the end of his term in as: 
good condition as when he took it at the beginning. It is a hard thing to 
do, but put dairy stock onit. Inrunning your farm: so as to carry this 
number of stock you can readily see how much better it will be at the end 
of the season. 

Q. Did he keep his cattle in pasture or feed them in barns? 

A. Fed them largely in barns. The most expensive feed we have is 
our pasture land. 

As I see it, the dairymen and jcreamery manager must work to- 
gether, giving and receiving knowledge here a little, there a litile, the 
results will show up slowly, but cence started will work for the good of 
all, giving us more and better milk. : 

The committee on resolutions presented its report as follows: 

These resolutions we iirst read you we recommend their passage. 

Whereas, The Pure Food Commissioner of our state, Hon. A. H. 
Jones, appointed as his assistant having in charge the dairy department, 
Mr. J. H. Monrad of Winnetka, and 

Whereas, They are working harmoniously to carry the pure food law 
into effect as fast as the means at their disposal will allow, and 


Whereas, We know Mr. J. H. Monrad to be an honest, fearless worker, 
well qualified to fill the office of dairy assistant; therefore 

Resolved, That the dairymen of the state in annual convention assem- 
bled hereby approve his work done and sincerely trust he may be kept 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 203 


in such position that he may be able to carry out his plans and recom- 
mendations in both his dairy and creamery work. 

Mr. Newman.—I move the adoption of these resolutions. Seconded 
and carried unanimously. 

Whereas, The State of Illinois has invested large sums of money in 
erecting and maintaining the University of the State of Illinois, and 
equipping the same with complete apparatus for making experiments 
in agriculture; therefore 

Resolved, That the Illinois Dairymen’s Association recommend that 
the legislature of this state, at its next session, make a sufficient appro- 
priation to make thorough experiments in the lines of dairying, under 
the direction of the officers of the Agricultural Department of the State 
University. 

It seems that the University feel they are asking for so much in a 
lump. They have a littlefeelingin asking. 

I move the adoption of the resolution above. Seconded. Carried 
unanimously. 

Third resolution: 

Whereas, The public highways of the State of Illinois are, fora large 
portion of the year, in a deplorable and almost impassable condition, 
thereby causing great loss and inconvenience to the dairymen of this 
state, and 

Whereas, The present laws governing the disbursement of the vast 
sums of money paid as road and bridge tax by the farmers of Illinois 


seems faulty and inadequate to the production of good roads, therefore 


Resolved, First, That it is the sense of this Association that the con- 
vict labor of the state should be expended upon the public highways, 
thereby partly atoning to the public for the crimes which they have 


committed against it. 

Second, That the state pay its just share towards the betterment of 
the public highways of the state. 

Third, That the Chairman of this Association appoint a committee 


of three to represent this Association, and look after legislation bearing 


204 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


upon this question and report to the Association what action, if any, 
should be taken by this Association. 

President: What did your committee do with that? 

Mr. Stewart: I make a motion to lay that on thetable. I do think 
that that is one of the foolishest things our people try to do. What are 
‘we going to do with convict labor, 40 or 100 fellows from the peniten- 
tiary. How are they going toemploy them. I saw fellows outside of 
Galena breaking stone on the road and you don’t want to drive with 
your children along and see a man with a shot gun watching them. That 
was abolished long ago. [I see no way you could employ these people. 
To move them out over the state, why that sort of thing has been aban- 
doned years ago in all civilized countries. HJse give us more seasons. 

Mr. President: Any more remarks. 

Mr. Gurler: They object to one clause of the resolution. I mean the 
convict labor, using convict labor. As I understand it, they are asking 
to recommend that they should use the convict labor, making the high- 
ways of the state. Now my idea is they could not be used in certain 
places. There would be too much expense changing them around and 
the disgrace of seeing them chained up—that is too old and barbarous a 
custom and done away with long ago, and I don’t know how you can 


utilize them. 


Mr. Hostetter: I wouldn’ like this Association to go on record as say- 
ing anything against good roads. I don’t think we should strike this 
-resolution out on account of one clause that does not suit us. Have the 
first part of the resolution read again. 

Mr. Wheeler: Amendtheresolution as offered by the committee by 
striking out that clause or portion of the same that refers to the use of 
our state convicts for the purpose of crushing rocks on the highways. 

Mr. Newman: Would it meet your mind, that instead of crossing 
that out they would simply do the work of crushing stone along the road 
near Joliet. Couldn’t that he changed to meet your views. Crush it there 
and deliver it on the cars. We would like to help that along, anything 


to make peace. 


| 
i) 
i} 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 205, 


Mr. Gurler: I don’t agree with you, Mr. Stewart, about it being: 
unhealthy. I think if our young people saw them on the street, 1 think 
it would be a benefit instead of a disgrace. I don’t see why we should 
hide them on account of their wrong doing. I can’t see it in that way. 

Mr. Stewart: In all my experience in life, where people were exe- 
cuted, where they cut their heads off, or hang them or torture them, it 
is my idea the people have gone duwn and backwards and the less your 
people can see of it the better. No punishment of mankind ought to be 
done in public, or allow the public to see it; it is not a benefit to the 
people. This putting them toa whipping post should be put away and 
done in secret. You can’t make them better by seeing people punished in: 
that way. 

Mr. Long: It seems to me the way this should be done, whether 
taken out in gangs or otherwise, is a matter of detail we don’t recommend 
at all. Merely that they should be used, and not how they should be used. 
It cannot harm us if the state will use them in a good twentieth century 
manner to do this work. 

Mr. Thurston: Many of the southern states are doing this very 
thing. 

Mr. Thompson: Many of the southern states have no way of using 
this labor. They send some of their convicts to the state of Illinois in 
the stone quarries. These convicts are not supposed to be taken out on 
the streets or anything of the kind. It was the idea to put them to the 
gravel bank and the farmers can get the crushed stone. They can do 
some good. In the central portion some of this very stone is crushed 
by the convicts, and it has made the material cheaper. Convicts can 
do that. 

Mr. President: Voting onamendment. Moved and seconded the reso- 
lution be laid on the table. Are you ready for the question. All in 
favor of that motion make it known by raising your right hand. (Hight.) 

Those opposed to laying it on the tableraise your right hand (Ten.) 

Mr. Hostetter: I would like to have it read again. We do not dis- 


tinctly understand it. 


206 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


(Resolution read again by Mr Thomuson.) 

Mr. Long: I move the adoption of the resolution as read. 

Mr. Stewart: That resolution says we ask the state to expend the 
labor on the highways, what do you mean? 

Mr. Long: A matter of detail to be left with the legislature. 

Mr. Stewart: Itisa blind thing. 

President: It is moved andseconded the resolution be adopted as 
read. Are you ready for the question. All in favor of the adoption of 
the resolution raise your right hands. (Nine.) Those to the contrary. 
(Nine.) A tie. 

The President casts a vote for the adoption, settling the ballot. 

Mr. Thompson: Iwish Mr. Cairman and gentlemen of this commit- 
tee to apologize to Neighbor Steware for having brought forth such a 
ridiculous resolution as he terms it. 

Here is some action which you can take on several heads and vote 
on them all at once, to the several persons and interests here mentioned: | 
Resolved that the thanks of this Association be extended to the following: 

To the Honorable Mayor and people of the City of Aurora for their 
courtesy extended to us. 

To the Hon. Jules Lumbaré and the State Union Line, enabling his 
presence here with us on this occasion. 

To the Illinois Quartette. 


To Miss Bauman. 

To Miss Sherer. 

To all who gave a helping hand to the Association. 

By the President: Are youready for the question? All in favor of 


the adoption of the resolutions, will rise. 


Carried unanimously. 

Report of Committee on Nominations: 

For President—Joseph Newman, Elgin, III. 

For Vice President—J. R. Biddulph, Providence, Ill. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 207 


- FOR DIRECTORS. 


TESTAMENT PTTMATT tele ela eisai acre lers. e's allele Graaioreleimietelnl Wrorsl bile els ele a a eles Elgin, Ill. 
oo, (SL. SARIELGIP -o SUE 2 SB ee ee ee arse een le cee eee DeKalb, Ill. 
PITTI CUMANSER ME cl ahaa folds, syioi'e! «jules Silo. o's o/Rtosle 's Mhiw enamine 8 eieleres oie Elburn, Il. 
SE em MIE TMEATO ENYA yree sr oi aise shay /4.% e.evela ss oe s.sle.e ees al lelececdile’s Garden Prairie, Il. 
hmmm tered CNHI FON eta 0o) ck ci cg e's o's wie Siv'e Wi gic bbe la datcwdalere’e « Providence, II. 
DBE Eh, (OBITS & ole iG a ancora er an on gr Ee ar Aurora, Ill. 
MePea HTM A CNNV AUT ee sl Gina | 3 sos oso oiGisie wiaccevaaie eloelen ee Cai ulee ated we Toulon, Ill. 


Respectfully submitted. 

Mr. Wheeler: I move that the names as submitted by the nomination 
committee be the nominees of this Association. 

Motion moved and seconded. 

Mr. Newman: Before that motion is put I suppose they realize what 
this means. I think we have done well enough under Mr. Gurler’s lead- 
ership. 

Mr. President: I think you are out of order. 

Mr. Newman: Hadn’t we better continue Mr. Gurler for yet a while. 
He is quite a young man yet. 

Mr. Stewart: Ithink Mr. Gurler has served us faithfully and well. 
I think he ought to be released, in justice to himself. 

By the President: All in favor of that motion say “Aye. Contrary. 
Carried unanimously. 

Mr. Wheeler: I only moved that they be the nominees. Is the ballot 
by ballot or acclamation. 

I move these be nominated by acclamation. 

Mr. Hostetter: I think the constitution provides we should have the 
secretary cast the ballot to vote for this election. 

By the President: The Secretary is instructed to cast the ballot. All 
in favor say “‘Aye.’’ Contrary (one) “No.” 

Before retiring I wish to thank the officers of this Association for 
the help they have given me during my five years’ service. Gentleman 
I thank you. 


Convention adjourned. 


208 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Division of the Pro Rata Purse. 


H. Nolan, Hinckley, sweepstakes on creamery butter ............. $20.00 
Mrs. Emma Brundige, LaFox, sweepstakes on dairy butter......... 15.00 
CROW iler so occcceeie siaik is wave bbb 0 ertele ohtte7e eral eoueiate ints oe eee 3.90 
DSCe Burton 2566s ee ees Sa Oise eee ne 1.55. 
Erank: Be cL MOM PSO ib lia cies ake sNaneelMeate trons omens avd: elas Sepeee meee 4.65 
Gera to NEA LORY. Soe ee acl cue) aeteres oreo teres fo eeltoea G baile cea apace miele ener Pe id c 6.20 
Meant Di Wie oo 55 we seue a aie lehec reso in dos leile sosteayin sek oe eee eee ee ee 6.20 
IW SBOCER KE oe Ee ei Gis etehe, (o wle ale enacetova are Oils lanes Ue a peaince eae er 1.55 
A By TROMIP SOW Lo oe sie oie setae) aoe ee: ler e lavereriove i neloenenaaleceieys ute ec eer 4.65. 
Martin Gullicksom ........... j6-%6. wl aiiebe ie avio terrae le areata Pa ttonee arc lnec aia ane vestere¥es 1.58 
GeOwBlOVER He Visti cme iiake cies ol es Saligus celles Se WisiedelQvery ke Tose eC ee eee 4,25. 
DUS OWASP Ga is eis eS lecore Sic « ehateenstars tole cye dim te Se ere oe tn 7.00 
Class Hi, WOOdard Ss ciccse rie. ieee rele nao rere 8 a ne aioe elute Ul StC eee 
WV Si PELOSI te ey ollieeuewercuatlas cue Siete ejerelie ie Gene neu ren Ree eee :} eel eee eee 0.00 
PON CaAPISOMy reece ea ale hie 6 6% Sie sere ons Nahe iele ree ater ote CRETE eee ae 2.35 
Davia ViamP AUTEM s rcs coors el ccatecd) kee eiece eieralone cee Neuen cere Pee (lols See Sees 6.60: 
Geo. Reed ........... Valerio ere iene wield nvace Sieve oo, eo Releh sin RGR ERs bree Ea 4.25 
1 ERG Diag! a2 We Fl Coun ee CMe MM MME A SSA KS Ak ls Gio aa ao 7.73 
Bred VA. Coley. ois sik Gisvaswie 5 aie Ss nave ceuaya cesues Sits eee ce eee oe ene 1.55. 
12g Oe lertc) e hE Pein meer rs wee Mite Sgn MS Go Gala 1.95 
GW... "ETOPPDENSTCATC oiieie seal oi 8% ais vel nites eb ogi a erie Bre we Cane re eae Uae ele iets eR 3.50 
IN VAIN Tag Sie Cay ern ste nc isle raves aes eipeitel oe tee care same verte dite focs leven. iia ere eT een orreriw AL 155 
PCLET HINGE ISOs s elacie ce elena ae enema Mier eat nee POPS OAS 3 ei 8c 5.80 
Mev ORCA CISCO: wie clei cioiacntlete iaceeele tase etoiene Suacieee ae eed pe ade ee sesaiete Ree 5.80 
Ciba is Weve c qui a euuee serene on Cn canans nar e RUenU een Sanaa MMC IHN Aa eh aod 2 8.55 
OEM OMBIOVET ids ha hee rales Rieter s aiereyo aie laue nie ty coe reeontets Wace le hea 7.35 
Mrank MeMarlamd yas... .+uacle. elie @-8 enya oven hate Blloceet te tetievie\at eek eyes ate Ieee neem en 5.45 
VV INC Ce orion ite olagy ete reronsun sevilelios | (eleliel%e ei'el’o fhe tuolketsics/ @koh enh one Ree name wen 3.10 
OBPVEMETS) NE Muck me ieislars Viete eters falas ela ia teers ile tab eilele Mote tLe cin Ont OTe 5.45 
WWarnat NEGOINT Wor Vara eine Sosa Seiden Ves Soe aa iedeh oe bever de Bee nOke eeuey eas Rates ae 3.10 
ARERR DUO reac) eieie ie alle ie io aheb up iocot pee Gale aval aca Leake SULCUS ines en rrr 7.385 
CHVIST BECKER yee oe oie uel Be a leuenele sae ule a ieneie Maeno Unban een eee 7.00 
GeO) Hy WV POT IIVAT osos ie cca ollavie ce laceitaneieleue te inlcetetc enone ledoten ee tae Ceres 2.70 
PONS SOINVRIINIZIOT OVE cic ce LAOS) CoE i UR Scoala |G LAE Je cea yo A rr 3.10 
ES OWE OSI sc sy ser late sicrsleiclioieters ae : AGIA 6 idlo'o c 4.65 
Saramen Gray oa ieee a abe wee oe AS Oe er 3.10 
TATE T@ROSTOM 75 Sas ee oe See US piace edere ea. a ace e ee na 6.20 
Disvarn INO WilamMry cioras ie clove weleretenere Wienke vwiveallialle tele leuenite tebalna Siete venanenO eos, oe aCen 5.45 


SiS NST Eres raisrac arene te come te ven hie te cont ouate gene tee eee Meee a te vate kee tora .e 4.65 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 209 


WIS SIAC COODCI ie fic ciee coicic (« Sielelete e ccb.6. w blelece ols Fg AT lea TIO Tails 3.10 
Ucn ASS CC UC rae arly oa cuca eteleln cle ole cipintetere ci Giceie wlele’ 6 8. ¥le eleleres ofl ess 1.55 
TORS oo boo tb 0 DO) BEM E REY LEONE RON UG et SS SP Pa cec Eero eae es $10.30 
CHEESE. 
dukR. Biddulph, two classes............. » the et aaa $17.00 
MR erm Fea CMe APA A hee fies ah acai: pions sicele’ Ge evavenesiel eohol sha) enee wiles artondis abe eiaralgiecs 8.00 
eee OU Ta TIMI OU ele No ecel ol a) Go tos lea. 66 web ws eee wero is Ware wlelhanels ole Saale 5.00 
RTgontec MMPI eres Says iale Wea usrea ic iin ag) tele a aualen orale tule Gry e ar elelg alee iO OL00 


Treasurer’s Report. 


Mr. President and Directors of Iliinois State Dairymen’s Association: 
Gentlemen—Below find report of ycur Treasurer from Jan. 9th, 1900, 
up to and including May 17th, 1901. 


tamer GO0n Balance On handin.... 6. sc... cece cele eel oueclces Seales $ 645.98 
Janeoo, 1900. Received from Seeretary . 0.0.6 sess cccclces wee enes 160.00 
Aug. 8, 1900, Received from Secretary ...... 2.2... cesee cecsces 1500.00 
Marck 26, 1901, Received from Secretary ...... ..ccceecee ceccees 50.00 
April 1, 1901, Received from Secretary ...... .....2 c20 ovcccces 10.00 
Aprile loOl. Recetved from Secretary ....0.0 0.08 ie eek lee ees 5.00 

UM OMEBUL ao 0 3 dro SABI aE ET As DIE Sy Salyer Fan Ua Pe $2370.98 


Credit by paid orders No. 442 toand including No. 586 inclusive, 
excepting Nos. 488, 537, and 580, which have not been pre- 


SSMS CMO TOY VOTING oc 5 0 la Wie ies a ocdia ee Mea vealetarveieisi wg foieie auerers el svelye $2327.78 
Escala ee COMOTI MAAN ore ae) a ac. ay cet rele) oveleud suchen) Si s® a Reva sie bie cerasejanelo a/caranatepells 43.20 
MIN lectern RO src tl ay cer uta lan SMTA Gis Wiles Suse GSM, glee ata ON eM $2370.98 
Manarlismioon malance-on Nand. . ics c ste. 5 ate 2 bee eee a oleae oe > 43.20 


Bank Bock and Orders herewith. 
H. H. HOPKINS, Treasurer. 


Secretary’s Report. 


Fololwing are receipts and expenses for the year, including the Au- 
rora convention of cash received by secretary: 
Memberships .......... eccees MRT RUaicc PRIM STAI IO Nat rei ih Sonia tC $130.00 
ROD CaMV rao tis cree lune: sical ath oeton otc eeeee allergy N oliavteldl Gite: ifellel cdl ctakle ill ay erte ataireltees er 10.00 — 


210 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Checks (OG Bie Ves ke sie aoy ses ale ais ela eb aoe. oh eeu eee 50.00 
PIT OTe sci aiteerrel e eiie (Oo ileiis icsiells Wile le ee aire tauaia dal munilu a) Stel a cake (yee us Oat er 236.00 
Klein: Butter: Pw Co sie ei Sle eee vanerek ee eign wale ol euch tee ee 10.00 
Wells; Richardson) & Co .ioj0. eee Wee Siew ee aeaisices ek ee eee 20.00 
Vermont. Karin’ Machine Con eo oe so oo eile cele ell ateten cee eee eee 10.00 
Ther Sinar ples Col eee Mi ee he ae en ae aites cha OSI acs ine 10.00 
AH: Barbero Mite Coe eee ee ERO eke a Ae are 10.00 
Dairy Mutual Insurance Cow 2336 .6.)35 0 woes e miei oe ee ee 10.00 
Mrancis: DD. Moulton & |\Coe eo. bs oles din ees Saeko oaimieele ae aicrete eaten 20.00 
Melua vali Separavor Coe sos sic wieveseve ee oieve venewene leven ale) leliere le ren RHC ene 30.00 
Genesee Sale Coo. eee eee Oe Cie vad ate ate teer bead nes heen ee 10.00 
Preller: & Merz oa re oN ee Oe EE: ee et eva a 5.00 
Worcester) Sallit \ COs os 4aisis es ins ie rsa glaraie wo wie lore oa ee dodo ee eee 10.00 
Creamery Pe. 0Mie. Coie y ouelon ues Glo ie Bia ee ey ee 59.00 
Diamond: Crystal Salt Cown..k wie weer aa So a eee eee eee 10.00 

a) 521 Gera RA th Oe ACAD RE RPM Te CS me Gn CO el eons a og 0 $081.50 

EXPENSES. 

SHUT TOSis Sos Gils Cie io Ss Neate i ce) On ee ct She AO Ve Ya $ 61.60 
xpress, freight, and dirayage 0... le eee eee 16.45 
Cutis LOT TNEPOGE ss) sbs gia eeg Ri oka avers ioc octere he elute Dia te ete ae a nee 10.50 
Printing, type wring; (Ct cai aeedoccc le bee eae De eee eee 55.95 
Melephonervandi telegrams 6 .iiicieic ele aes ee eee ee ee eee 5.80 
PAVE TT CAS WMTOT iis Sia le Sake tele leiore el eveig Ola a Gusla e kQS ae oe eee een een 65.00 
COnmVENTICN, EXPENSES isc kar eeee so SURI ete eb ee Se eee 386.52 
PBAUAINC Cis hie UME Na etel oahl reset ec leiat algiie ial SS) afctiee th O21  aga a  e 29.68 

LOA ee ie cs ke Cale ane gates Mim vev ie cet Aleley: ca 0 at Ss Sic Its ea $$631.50 


Board of Directors Meeting. 


The annual meeting for settling up all matters pertaining to the con- 
vention at Aurora and arranging for the present year’s work was held 
at Champaign, Ill., on the occasion of the dedication of the new Agricul- 
tural College of the University of Illinois, May 2, 1901. The meeting of 
the board was held in “‘The Beardsley,’ with President G. H. Gurler inthe 
chair, this being the last meeting under Mr. Gurler’s direction, and at its 
close the chair was surrendered by him to Joseph Newman, elected presi- 


dent at the Aurora convention after Mr. Gurler had refused longer to 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 211 


jerve. Besides Messrs. Gurler and Newman the other directors present 
were: J. R. Biddulph, R. R. Murphy, F. A. Carr, and Irvin Nowlan. 

Reports of the treasurer and secretary were presented and after 
they had been examined in detail by the auditing committee they were 
approved. 

On motion the printing of the annual report was left to the president 
and secretary. 

It was moved and adopted that the next annual convention be held 
Tuesday, Wednesday, and Thursday of the second week in January, 1901, 
(Jan. 7, 8, and §). Directors Carr and Nowlan and the Secretary were 
appointed a committee on location. Mr. Newman named several towns 
to be considered when the question of locating the next convention is 
brought up. 

The matter of appointing a committee to act in an advisory manner, 
with committees from other agricultural organizations of the State in 
the matter of spending the appropriation for agricultural advancement 
at the State Agricultural College, was discussed. The naming of the 
committee was left to President Newman. 

Geo. Caven of Chicago was re-elected secretary, and H. H. Hopkins 
of Hinckley was re-elected treasurer. 

After the meeting President Newman announced as members of the 
advisory committee to act for the Illinois State Dairymen’s Association 
the following: H. B. Gurler, DeKalb; John Stewart, Elburn; M. Long, 
Woodstock; Irvin Nowlan, Toulon; A. N. Abbott, Morrison. 

After the committee had assembled, several week later at Cham- 
paign, a brief report of its action was sent to President Newman as 
follows: 

The committee appointed by the Illinois State Dairymen’s Associa- 
tion to confer with the Dean of the Agricultural College as to the work 
to be carried on at the Agricultural College Dairy Division met. 


The matter considered of most importance was to send a man out 
over the State, principally in dairy sections of the State rather than 
non-dairy sections, to conduct edcational experiments along the lines 
of calf feeding, breeding, care and handling of milk. 


212 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


It was recommended that the dairy division at the College experi- 
ment as follows: | 

First.—Devise methods of keeping flies off the cows. 

Second.—Best methods of raising calves with little milk and best 
substitutes for milk. 

Third.—Immediate and continued effect of different quantities of the 
same feed upon milk production. 

Fourth.—Wide and narrow rations for dairy cows, and width most 
economical for all. 

Creamers Division: 

First.—Explain why some cream whips, while other cre.m of same 
per cent does not. 

Second.—Most effective insulation for creamery refrigerators. 

Third.—Experiments on mould in refrigerators. 

Fourth.—Experiments to determine the species of bacteria which 
decomposes butter rapidly when in cold storage. 

Fifth.—Freezing cream and the effect of it in making butter. | 

Committee composed of H. B. Gurler, DeKalb; A. N. Abbott, Morri- 
son; Irvin Nowland, Toulon; M. Long, Woodstock, and John Stewart, 
Elburn, I1l., met at the office of Prof. W. J. Franzer, June 18, 1901. 


Dedication of Agri- 
cultural College 
Building. # # # # 


University of Illinois, Cham= 
paign, May 21, 1901. # # 


4 
M3 


Deh re 


o 


AYR yeasty aD 
Sai y Hrageyyate | 


‘ yan ts 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 215 


Morning Session, 10 o’clock, May 1, ’01. 


MORROW HALL. 


PRACT erry oe ei's ees deve cols wie cttisteele | 6c, 6's 0 osacessl'eis we) Rev. C. N. Wilder 
Brief addresses from the following representative citizens of the 
State: 
SPMD NID MENG ese sins croc si larmcleceieiei tise cis cits esse wise siclawe eee Bloomington 
Chairman of Legislative Committee of Illinois Farmers’ In- 
stitute, 1859, officially representing the farmers of the State in 
the third campaign for an agricultural building. 
PREETI a steps) sic otc sie) esc. bie else satis semis’. eelen's Eee US BN BAS Winchester 
Chairman of Committee from Illinois Agricultural Associa- 
tions which drafted and secured the passage of the ‘‘Rankin 
Bill,” for the “Further equipment of the College of Agriculture 
and the extension of the work of the Experiment Station.” 
JEISTM, LEISTOUSA TA Fuel DDB OWE ONE SI Aes I eee RAI ih TUG tinue A ee a me ei an Savoy 
Member of the Senate from the thirtieth district and in 
charge of University appropriation bills when the appropriation. 
for the Agricultural Building was secured. 
for Kerrick...... My S eRe ey aoa A Ste ae g La N FeO ae a eu Fu aH EAN GO AR IE a Cds Bloomington 
Member of Illinois Live Stock Breeders’ Association and 
President Illinois Cattle Feeders’ Association. 
Boma Ip Evarril Pi 1). Tula Wis aye were 6.4 esi seve jersiove ave sake es sieve vers University 
Vice-President, University of Illinois and Dean of the Gen- 
eral Faculty. 
DAVE OR UIE AT cco ae deere ure ciel slater e) (suet elellel ise) alesis gi'elel avvecerts University 
Dean of the College of Agriculture and Director of the Agri- 
cultural Experiment Station. 


216 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Afternoon Session, 2 O’clock 


UNIVERSITY CHAPEL. 


Music—Gardes du Corps.. a sh pS ee aces Zap eee ee Ree 8 Fclo a 6 G00 Hall 
University Military Band. 
Address—Thomas F. Hunt, M. S.............. Scien etess Columbus, Ohio 
Dean of the College of Agriculture, Ohio State University. 
Address—Hon. Joseph G. Cannon...... ..... ceccccccccccs Danville, Ill. 


Chairman of Committee on Appropriations, United States 
House of Representatives. 


Music—Pilgrim Chorus ......... 1a g tes'a' el Gara! Gites, Sapaheytehete eee eaten . Wagner 
University Military Band. 


Address by S. Noble King, Bloomington. 


Just fifty vears ago at the first farmers’ convention held in Illinois, 
the seed was planted! whose fruitage we behold in the beautiful building 
which we are now assembled to dedicate. 

This convention was heid at Granville, Putnam County, and was 
called, “To take into consideration such measures as might be deemed 
most expedient to further the interests of the agricultural community, 
and particularly to take steps towards the establishment of an agricul- 
tural university.” 

Among the resolutions introduced by Professor Jonathan B.B Turner 
of Jacksonville, and passed by the convention, were the following: 

‘Resolved, That we greatly rejoice in the degree of perfection to 
which our various institutions, for the education of our brethren engaged 
in professional, scientific, and literary pursuits, have already attained, 
and in the mental and moral elevations which those institutions have 
given them, and their consequent preparation and capacity forthe great 
duties in the spheres of life in which they are engaged, and that we will 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 217 


aid in all ways consistent, for the still greater perfection of such institu- 
tions.” 

“Resolved, That as the representatives of the industrial classes, in- 
cluding all cultivators of the soil, artisans, mechanics, and merchants, we 
desire the same privilege and advantages for ourselves, and our prosper- 
ity, in each of our several pursuits and callings as our professional 
brethren enjoy in theirs; and we admit that it is our own fault that we 
do not also enjoy them.” 

“Resolved, That, in Our opinion, the institution originally and prim- 


arily designed to meet the wants of the professional classes as such, can- 


‘not, in the nature of things, meet ours, no more than the institutes’ we de- 


sire to establish for ourselves meet theirs. Therefore, 

“Resolved, That we take immediate measures for the establishment of 
a university in the State of Illinois, expressly to meet those felt wants of 
each and all the industrial classes of our state.”’ 

At the request of the convention Professor Turner submitted a care- 
fully thought out plan for an fudustrial University for the State of IIli- 
nois. | 

Limitation of time prevents giving this plan in full, but extracts 
from it will show that he had aclear and definite understanding of the 
needs of our people. He said: ‘‘What do the industrial classes want? 
How can that want be supplied?” 

The first question may be answered in few words. They want, and 
they ought to have, the same facilities for understanding the true philos- 
ophy—the science and the art of their several pursuits (their business 
life), and of efficiently applying existing knowledge thereto and widening 
its domain, which the professional classes have long enjoyed in their pur- 
suits. Their first labor is, therefore, to supply a vacuum from fountains 
already full, and bring the living waters of knowledge within their reach. 
Their second is to help fill the fountains with still greater supplies. They 
desire to depress no institution, no class whatever, they only wish to ele- 
vate themselves and their pursuits to a position in society to which all 


men asknowledge they are justly entitled, and to which they all desire to 
aspire. 


218 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


“How then can that want be supplied?” 

“In answering this question, I shall endeavor to present, with all pos- 
sible frankness and ciearness, the outlines of impressions and convic- 
tions that have been gradually deepening in my own mind for the past 
twenty years, and let them pass for whatever the true friends of the cause 
may think them worth.” 

“And I answer first negatively, that this want cannot be supplied by 
any of the existing institutions for the professional classes, nor by any 
incidental appendage attached to them as a mere secondary department. 

“We need a University for the industrial classes in each of the states,,. 
with their ccnsequent subordinate institutes and nigh schools. in each of 
the counties and towns. The object of these institutes should be to ap- 
ply existing knowledge directly and efficiently to all practical pursuits 
and professions in life, and toextend the boundaries of our present 
knowledge in all possible practical directions.” 

Foreseeing the changes that would occur in agricultural methods he 
went on to say: 

“There should be connected with such an institution, in this state, a 
sufficient quantity of land of variable soils and aspect, for all its needful 
annual experiments and processes in the great interests of agriculture 
and horticulture. Buildings of appropriate size and construction for 
all its ordinary and special uses; a complete philosophical, chemical, 
anatomical, and industrial apparatus; a general cabinet, embracing 
everything that relates to, illustrates, or facilitates any one of the indus- 
trial arts. 

“To facilitate the increase and practical application and diffusion of 
knowledge the professors should conduct, each in his own department, a 
continual series of annual experi ments. 

“Let the professors of physio!ogy and entomology be ever abroad at 
the proper seasons, with the needful apparatus for seeing all things. 
visible and invisible, and scrutinizing the latent causes of all those 
blights, blasts, rots, rusts, and mildews which so often destroy the choic- 


est products of industry, and thereby impare health, wealth, and comfort 
of millions of our fellowmen. Let the professor of chemistry carefully 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 219 
analyze the various soils and products of the state, retain specimens, 
give instruction, and report on their various qualities, adaptations, and 
deficiencies.” 

“Let similar experiments bemade in all other interests of agricul- 
ture and mechanic or chemical art.” 

“It is believed by many intelligent men, that from one-third to one- 
half the annual products of this state are annually lost from ignorance 
on the above topics. And it canscarcely be doubted that in afew years 
the entire cost of the whole institution would be annually saved to the 
state in the above interests alone, aside from all its other benefits, intel- 
lectual, moral, social, and pecuniary.” 

Realizing the deficiency of available information on these subjects he 
added: 

“I should have said, also, that a suitable industrial library should be 
at once procured, did not all the world know such a thing to be impossi- 
ble, and that one of the first and most important duties of the prcfessors 
of such institutions will ke to begin to create at this late hour, a proper 
practical literature, and series of text books for the industrial classes.” 

“As regards the professors, they should, of course, not only be men 
of the most eminent, practical abitity in their several departments, but 
their connection with the institution should be rendered so fixed and 
stable, as te enable them to carry through such designs as they may form 
or all the peculiar benefits of the systems would be lost.” 

That he spoke as a prophet is shown by the following quotation: 
“As matters now are, the world has never adopted any efficient means for 
the application and diffusion of even the practical knowledge which does 
exist. True, we have fairly got the primer, the spelling book, and the 
newspaper abroad in the world, and we think that we have done wonders; 
and so, comparatively, we have. But if this is a wonder, there are still not 
only wonders, but, to most minds. inconceivable miracles from new and 


unknown worlds of light, soon to break forth upon the industrial mind 
of the world.” 

“Here then isa general, though very incomplete outline of what 
such an institution should endeavor to become. Let the reader contem- 


220 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


plate it as it will appear when generations have perfected it, in all its 
magnificence and glory; in its means of good to man, to all men, of all 
classes; in its power to evolve and diffuse practical knowiedge and skill, 
true taste love of industry, and sound morality not only through its ap- 
paratus, experiments, instructions, and annual lectures and reports, but 
through its thousands of graduates, in every pursuit of life, teaching and 
lecturing in all our towns and villages, and then let him seriously ask 
himseif, is not such an object worthy of at least an effort, and worthy ofa 
state which God himself, in the very act of creation, designed to be the 
first agricultural and commercial state on the face of the globe?” 

“Who should set the world so glorious an example cf educating their 
sons worthily of their heritage, their duty and their destiny, if not the 
people of such a state? In our country we have no aristocracy, with the 
inalienable wealth of ages, and constant leisureand means to perform all 
manner of useful experiments for. their own amusement; but we must 
create our nobility for this purpose, as we elect our rulers, from our own 
ranks, to aid and serve, not to domineer over and control us. And this 
done we will not oniy beat England, and beat the world in yachts and} 
locks and repairs, but in all else that contributes to the well being and 
true glory of man. 

I maintain. that if every farmer’s anc mechanic’s son in this state 
could now visit such an institution but for a single day in the year, it 
would do him more good in arousing and directing the dormant energies 

of mind, than all the most incurred, and far more good than many a six 
months of professed study of things he never needs and never wants to 
know.” 

The effort of this convention resulted in the land grant act of 1862, 
which provided, “That there should be granted to each’ state 30,000 acres 
of government land for every senator and representative .o which it was 


entitled, according to the census of 1860.” 
Among the conditions were the following: 


“These colleges were for the benefit of agriculture and the mechanic 


AGeSew 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 225 


“The object of it all was to promote the liberal and practical educa- 
tion of the industrial classes.’’ And in 1868 Illinois established its col- 


lege under the name of the Illinois Industrial University. 
FOUNDING. 


While no difficulty was experienced in securing teachers for scientific 
and classical courses it was found almost impossible to find teachers or 
literature for the agricultural department. Principles .of agricultural 
science familiar now to every progressive farmer, were at that time undis- 
covered. Under these conditions the college of agricuiture had a precar- 
ious existence. 

After a struggie of twelity-one: years-relief came through an act of 
congress commonly called the Hatch Act, by which $15,000 was apprc- 
priated to each of the states to estabiish ‘Agricultural Experiment Sta- 
tions’ under the direction of the college of Agriculture. A second meas- 
ure of relief was found in another act of congress by which an appropria- 
tion was made for the further endowment and support of the colleges of 
agriculture and mechanic arts. It was generally supposed that the agri- 
cultural college of Illinois was then on a basis that would make ita credit 
to the state, but when in February, 1898, the Illinois Farmers’ Institute 
held its annual meeting at the University, to the surprise and disappoint- 
ment of the farmers present it was found that the buildings belonging to 
the Agriculturai College consisted of three wooden barns. The necessity 
of having a department in our State University in which the sons of 
farmers, or those wishing to fit themselves for agricultural pursuits could 
have the advantage of scientific instruction equal in every respect to 
other departments was recognized and in the following September at a 
meeting of the Board of Directorsof the Illinois Farmers’ Institute it was: 
determined to ask the legisiature for an appropriation by which the Agri- 
cultural College could! be placed on a basis fitting to the rank which this 
state holds in agricultural productions. Accordingly a committee from 
the State Farmers’ Institute asked the legislature for an appropriation of 
$150,000 for a building for the College of Agriculture. 


222 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


This appropriation was readily granted and we now have the pleas- 
ure of seeing’ it ready for use. Through the united and persistent efforts 
of the farmers of Illinois, we have, after thirty years, a college of agri- 
culture which we confidently trust will be an honor to this great state. 
Notwithstanding the fact that the instructors have been handicapped by 
want of proper facilities and equipment they have done excellent work, 
proof of which is found in the fitness of graduates to fiil responsible 
positions, one Mr. Gardner lately having been appointed by the U. S. 
Government to take charge of the agricuitural interest in the Island of 
Porto Rico. But we must remember that the equipment and instruction 
are only helps to students. Success is dependent upon personal efforts. 

Already we have been gratified by honors won by the students of this 
college at the Inter-Collegiate Live Stock Judging Contest at Chicago, 
and we unhesitatingly predict that the winning of the Spoor Trophy will 
be only the beginning of the honors which shall be accorded to students of 


the Illinois College of Agriculture. 


Paper Read by Mr. A. P. Grout. 


This occasion marks the beginning of a new epoch in the history of 
Agriculture in Illinois. It is the dawn of a new era of improvement and 
advancement in the opportunities and provisions made for a higher and 
better education for the people—for the tillers of the soil—that great 
army of workers who are developing the greatest of all industries and 
who have heretofore been supposed to do business on a very limited 
amount of that which is so essential to success in almost every other 
calling. 

Through the inspiration of this hour are we encouraged to assert 
that the “world does move” and as an excuse for such rashness we have 
but to point to the magificent new building—this day dedicated to agri- 
culture—to the education of the boys and girls of Illinois in that which 


pertains to the farm and the business of farming. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 228 


That this great boon to agriculture—the greatest industry of IIli- 
nois—has been long delayed and many years over due, cannot be gain- 
said, but the delay and anxiety incident to its safe arrival in port, witha 
goodly cargo in the shape of the finest building devoted to agriculture in 
the world, and a liberal appropriation for education and investigations, 
and a most able and efficient crew of workers and instructors, goes very 
far towards mitigating our complaints and gives us great hopes and 
encouragement for the future. 

Today Illinois is to be congratulated on the advanced position it has 
taken with reference to agricultural education and proud may it be of 
the rank thus obtained. 

Agriculture is the basis of all industry and education is the founda- 
tion upon which the superstructure must be reared to success. 

The eyes of the people have been opened and their understanding 
quickened. Their conception of the business of farming has been broad- 
ened and expanded and it now means something more than just digging, 


drop and covering the seed and gathering the harvest. 


The discovery has been made that farming is a business to be studied 
and learned and that it needs the trained mind as much as does any pro- 
fession that places alphabetical endings to the names of graduates from 


literary or professional schools. 


It has been aptly said that if John is sent to college to take a course 
in law, medicine or theology, and Tom must farm, that it is only fair 
and just to Tom that he be given a course in agriculture and that He 
receive the same training and have the same advantages for mental dis- 
cipline and technical information along the line of his life work as his 
brother. Then will they not only be placed on an equality from a busi- 
ness ‘standpoint, but they will be social equals, for it is not mere work 
that separates men socially; it is their mentality. 

Farming in the past has been largely a matter of brawn but today 
the demand is for more brains. The situation was most aptly stated by 
ex-Secretary of Agriculture J. Sterling Morton, when he said that “The 


farmer shall succeed more by his head than his hands.” It is with 


224 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 

pleasure that we can here proclaim the fact, and it is a matter of con- 
gratulation for the friends of agriculture everywhere that Illinois has at 
last awakened to a realization of the situation—has met the demands of 
the hour, and has made this occasion and these exercises possible, and 
not only possible, but an occasion for gratitude and pride to every farmer 
and every one interested in the great fundamental industry in the grand- 


est agricultural state of the Union. 


The awakening has come anid Illinois has gone on record as favoring 


and seeking the highest and most advanced type of agriculture. 


Less than three years ago Illinois stood far down on the list of states 
as regards her College of Agriculture—almost at the foot of the class— 
its instructors discouraged and disheartened—its friends and promoters 
disappointed and chagrined—its beneficiaries given over to ridicule and 
skepticism—its management doubtful as to the utility of its objects and 
uncertain and out of date as to its value and importance as an educa- 
tional factor—a college in name only—sick unto death—a fit subject for 
resurrection and new life, wher the people, the farmers, represented 
by the Illinois Farmers’ Institute, came to the rescue, took up the fight 
and carried on the struggle that has ended in the finest building devoted 
to agriculture in the world and an agricultural college with more stud- 
ents enrolled during the present year than in all the previous years of 


its history combined. 


Having put hand to the plow for advancement of agricultural educa- 
tion and the building up of a college and experiment station that shai! 
be a credit and an honor, as well as a perpetual benefit to the state 
there has been no turning back, bit the past winter has witnessed the 
development of a new and heretofore unknown power for the promotion 
of public utility, in the concert and harmonious action of the various 
agricultural organizations of the state. The Illinois Live Stock Breed- 
ers’ Association, the Corn Growers, the Corn Breeders’ and Grain Dealers’ 
Associations, the Illinois Farmers’ Institutes, the Horticultural society, 
the Dairymen’s and Sugar Beet Growers’ Association—representing the 
bone and sinews of the land, the wealth and taxpayers of the state, the 


‘SIONITII FO ALISHMAINA 
ONIGTING AOATION TVAOLTNOIYOV “ONIM AYIVG 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 23 


solid substantial men, the veritable salt of the earth, united and de- 
termined in the promotion of such measures as shall benefit the people 
and add wealth to the state, is a pcwer that cannot be resisted or turned 
down. 

The times are propitious for the exercise of such a power. The peo- 
ple are sick at heart and nauseated with the babblings of would-be poli- 
ticilans and statesmen and the constant parading of the great bugbear 
economy not for economy’s sake, but for the party’s sake, when increased 
educational advantages and industrial knowledge and investigations for 
the benefit of the people are demanded. 

The time was when the pioneer friends of agriculture entertained 
great hopes for the building up of a great industrial institution of learn- 
ing in Illinois in which instructors in agriculture and kindred topics 
should be made as prominent as the superior agricultural advantages of 
the state demanded. | 

They were met with the rebuff that the people did not want it—that 
they were not asking for it, but above all the virtuous politicians and 
legislators were opposed to taxing the dear people to provide the nec- 
essary funds. Cheap reputation for economy, dearly bought at the price 
of ignorance, irreparable loss of iertility, delayed development and wasted 
opportunities. Such are someof the conditions that led the various agri- 
cultural organizations of the state to unite upon one common plan and 
concert of action and effort to secure that long delayed recognition for 
our College of Agriculture that shall place it in a position to creditably 
represent Illinois as an aducational institution and successfully carry 
out the plans and fulfill the hopes of its founders. 

In unity and numbers there is strength. 

The individual farmer acting alone and for himself counts for very 
little in shaping public affairs, but as a member of an organized body of 
intelligent and thinking men, seeking only the best interests and wel- 


fare of all the people, and no private or personal gain, is in a position to 
exert a most powerful and salutary influence. 

The agitation of one man orof any number of men not working in 
harmony can avail little, but when united with one common object and 


' 2926 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


purpose, and backed by numbers, by intelligence, by fixedness of purpose, 
and by standing as men of affairs, the influence wielded is immense. 

Agriculture has never been accorded the position or received the 
recognition from our state government that its magnitude and import- 
~ ance entitles it. Farmers have been slow to assert their rights to push 
their claims. 

Merit and justice have availed little or naught against united and 
organized effort. 

The development of the past few months with reference to the pow- 
erful influences that can be exerted for the shaping and controlling of 
public policy or organizations, even of farmers—hayseeds if you like— 
is no less important than the objects already accomplished. The latent 
powers and possibilities of the people have been revealed and the feasi- 
bility of their employment demonstrated. 

Through the influence and by the assistance of the agricultural or- 
ganizations, lllinois can today boast of one of the finest, best equipped, 
and most thououghly up-to-date agricultural colleges and experimental 
stations in the world, and if there is anything lacking to place them 
clearly in the lead they have only to make their wants known, for those 
organizations that are of the people and for the people, are enlisted in 


their services and behalf for all time to come. 


The College of Agriculture belongs to the people and more particu- 
larly to the farmers of Illinois. It is their special institution of learning 
and source of inspiration—the place where the future husbandmen are 
to be disciplined and grounded in the fundamental principles of their 
calling and fitted for their life work. It is the fountain from which may 
be derived the latest information in regard to all farm operations—the 


place for study and investigation of all farm problems and experiments, 


The farmers of Illinois, through their various organizations have 
assumed the right to say what kind of an institution it shall be and they 
have elected to say that from this time on it shall fitly represent the 
agricultural interests of Illinois, which means that it shall be second to 


no institution of the kind in the land. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 227 


I speak advisedly and know whereof I speak. I am aware that I am 
making the assertion in the presence of representatives of the best agri- 
cultural colleges in the United States, yet I have no hesitancy in saying 
to them, do your best—and we will go you one better. 

It has taken time to educate the farmers of the state to a just appre- 
‘ciation of the value of an agricultural education and to remove from 
their minds the old prejudice against book farming or scientific farming 
or any kind of farming that savors of anything but brawn and muscle— 
tireless and never ending drudgery and a reckless waste of soil fer- 
tility. ) 

Again, it has been the province and function of the agricultural 
organizations to bring the farmers and the agricultural college into 
closer communication and to a better understanding of the wants of the 


one and the benefits of the other. 


Through the agency and by efforts of these organizations and em- 
bodying the ideas and suggestions of Col. Chas. F. Mills as expressed in 
resolutions introduced by him at the last meeting of the Live Stock 
Breeders’ Association, it has been provided by statute that the work of 
the Illinois Experiment Station shall be carried out on lines to be agreed 
upon the Dean of the College of Agriculture and committees represent- 
ing the various branches of agriculture, to be selected by the farmers 
themselves. Thus is the work of the College and Station, and the wants 


of the farmer brought into close and intimate relationship. 


The Association of the leading farmers of the state and those who 
practice the highest type of agriculture, in organizations, for the pur- 
pose of leading the farmers of Illinois into better and more intelligent 
methods—of inculcating new ideas—ideas that will set them to thinking 
and studying and which when applied will result in the most advanced 
agriculture, is an object worthy of the highest commendation. 

The success already achieved and the good accomplished by the agri- 
cultural organizations of Illinois acting in perfect harmony and unani- 
mity of purpose and for the promotion and advancement of agriculture, 


makes them the pioneers and leaders in this work. They have demon- 


228 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


strated the influence and power of the people—-even the farmers, when 
organized forapurpose. They have set the pace for the good work all over 
the land. They have given an impetus to agriculture that nothing can 
check or stay. Illinois may have been a little slow in getting ker ma- 
chinery in motion, but ske is now fully aroused as to her opportuni- 
ties and possibilities. 

With the best natural advantages of soil, climate, and location, with 
the best equipped College of Agriculture in the world, backed by the most 
intelligent and progressive body of farmers in the entire couniry, thor- 
oughly organized and keenly alive to every move that may effect their 
interests, Illinois may be expected to forge to the front rank in every- 
thing that. goes to constitute her material well being and the hapviness 


of her people. - 


Hon. H. M. Dunlap’s Address. 


The University of Illinois, known at that time as the Illinois Indus- 
trial University, first opened its doors to students in 1868. In the fall of 
that year I, a green country boy of fifteen, entered the school in pursuit of 
an agricultural education. Theschool, and I believe I am safe in calling 
it simply a school, even in He presence today of one who was at that 
time a member of its faculty, consisted of a dozen teachers and ninety 
students. The equipment was a few books on “How Crops Grow” and 
“Chemistry of Soils.”’ 

As I drove through the University campus this morning on my way 
to this new and grand edifice erected for and to be consecrated to the uses 
of the College of Agriculture, I could not help but contrast the present 
with the past. Then there was the one building which served as a dor- 
mitory to house the student body, a few recitation rooms, a room for 
chapel exercises, and a room for a library. No equipments for the 
chemical laboratory or the engineering and mechanical departments. 


The department of science was handsomely furnished with a pair of bal- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 229 
ances a microscope of limited powers and a few rocks. How different 
this morning—the old building to which we have referred has disap- 
peared and in its place is Illinois Field; at the south end of the old cam- 
pus is Military hall; as we proceed southward on Burrill Avenue to the 
right and left are the electrical and mechanical engineering shops, the 
engineering building proper, the greenhouses, the President’s house, the 
natural history building, the che nical building, which has outlived its 
usefulness and is to be succeeded by a more modern one, the handsome 
library building to the right and what is now known as the old main 
hall or building directly in our path. As we circle this latter to the 
right or left we come into full viaw of the Experiment Station buildings 
and barns, the astromical observatory,, and last but by no means least, 
this grand structure which we are here today to dedicate to the uses of 
Illinois agriculture. In addition to the buildings enumerated each of 
them is filled with apparatus and equipped for instruction and investi- 


gation second to none in the United States. 


Now the student body is composed of 1700 students whose opportun- 
ity for education before entering the university is almost as far in ad- 
vance of the opportunity of the students of the early day as are the ad- 
vantages now offered by the University superior to those of the early 
day. As my memory reverts to that olden time I recall that student body 
as an earnest, rather poorly clad, enthusiastic, lively and mischief lov- 
ing band of boys from the farm and village. Few were possessed of a 
high school education and many minus even that of a good common 
school. But they were earnest intelligent, and many have made their 
mark in life since the old college days. This demonstrates to my mind 
that if a student possesses capacity for an education it matters but little 
whether he is examined for entrance to the University or not. Previous 
opportunity has much to do with whether he can leap a pole set ata 
certain height on the field of mental gymnasties, but it has but little to 
do with his after success in University studies. Many good students eager 
for knowledge are frightened away because of their inability to pass cer- 


tain requirements of admission set forth in the catalogue. 


230 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Domiciled in the old building which answered for all the depart- 
ments of a great University, we went forth to study agriculture, “as she 
was taught.” Daily the student body was assembled, counted off into 
squads of ten with a leader for each. There with professors to the right 
of us, professors to the left of us, instructors in front and rear of us, 
with hoes, rakes, wheelbarrows, baskets, spades, and all sorts of agricul- 
tural implements invented to tickle mother earth into bountiful harvest 
we went forth tostudy “that art which doth mend nature” for two hours 
each day. As a member of what the rest of the boys dubbed the “infant 
squad” I went out daily with the multitude and raked in such crumbs of 
practical agriculture as were scattered in my vicinty by the professors 
of ancient languages and literature or mathematics, or the instructor in 
military tactics, all of whom were expected to be equally expert in the 
science of agriculture as taught in those days. Since leaving the insti- 
tution if I have made any success as a farmer it is due no doubt to the 
instruction in practical agriculture I received from the professor of liter- 
ature and art ofthe best mannerin which a hoe should be held in cutting 
down “Simpson” weeds. If I have made a success in horticulture it is. 
due to the instruction I recéived in picking and packing tomatoes on the 
site of where the library building now stands, under the instruction of 
the professor of horticulture, one who from those primitive methods of 
instruction has advanced to a world wide reputation as a bacteriologist 


and to the position of dean of the faculty. 


Our instruction in the class room consisted in having a chapter in 
“How Crops Grow” read and commented upon by the professor of agri- 
culture. Wearisome hours were spent in this unprofitable work in read- 
ing books whose titles Iremember if I have forgotten their contents. 
Thus it was that agriculture was taught in ye olden time, and the 
wonder was that agricultural education did not prove popular with 
the student. We can now see that the fault was not with the wonder- 
ful truths of nature but with the means and crude methods of their pre- 
sentation. All of this was buta beginning of a better system of instruc- 


tion, a grouping after better methods which have since taken the place 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 231 
of this mistaken and immature beginning. All of this is not offered in 
criticism, but as an allustration of what has been accomplished in the 
past third of a century in the development of agricultural education. 
Of the instructors of those days be it said that “‘they did the best they 
could,’’ and the student of that day got the best there was at the time. 
Some of those instructors have since risen to prominence and occupy 
foremost positions of honor in the University, and have reputations in 


their professions that are world wide. 


Learning and labor was the watch word then as now and from this 
humble beginning has come a system of instruction in the class room 
and field laboratory that has caused the building of this immense struc- 
ture for carrying forward the cause of agricultural education. We wel- 
come the dawn of a better day along this line, more intelligent methods 
for investigation and instruction means better method in the treatment 
pf our soils, our crops, and our live stock. It means a better home for 
the farmer, a higher standing in the social and economic life of the 
farmer, in his association with people engaged in other pursuits. The 
intelligent farmer of the future will occupy such position as he carves 
out for himself. The opportunity is his. If he respects himself and 
his calling others will respect him and it. Today we have reached a 
point where we can see that agriculture at the University of lllinois 
is what we make it. If it is popular it will be because the instruction 
is of the best, the instructors enthusiastic in their work and the 
methods of such a nature as shall interest and instruct intelligent 
students who “want to know” and want to know by the quickest and 
best route. From one or two text books you now have many; from one 
or two instructors you now count them by the dozen; from one room 
shared with other interests you have developed into an immense build- 
ing, all our own, equipped with the best apparatus for instruction in the 
land. Agricultural education at the University of Illinois has left the 
past behind and must now press forward to the future. The methods of 
today while perfect as compared to early beginnings will be cast aside and 


regarded as obsolete in the near future. We cannot stand still, we must 


232 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


press forward, for if we do not We go backward. The great agricultural 
interests of Illinois are watching you. New buildings, better equip- 
ments, improved facilities bring new responsibilities. While we have 
been satisfied in the past with moderate results, or none at all, we now 
expect great things of you. You must measure up to a new standard 
and we have faith that you will not be found wanting. If satisfactory 
results come from money wisely expended there is no doubt but what IIli- 
nois will take care of herown. Let it be remembered that there is much 
truth in the saying from the book of books, “‘To those that have shall be 
given and from those who have not shall be taken away.” If yousucceed 


much will be added, if you fail, much that you have will be taken away. 


Agricultural development in the past twenty-five years has come 
largely through wise legislation. ‘The establishment by the general gov- 
ernment of State Universities and State Experiment Stations through- 
out the length and breadth of the land and the equipment, by the State, 
of buildings, apparatus, and means of instruction has done more in the 
past twenty-five years to bring the science of agriculture to its proper 
position than is generally known. Ernest men and women, Stock Breed- 
ers’ Associations, Dairymen’s Associations, Board of Agriculture, Horti- 
culture Societies, Farmers’ Institutes, Poultry Breeders’ Associations, 
and kindred organizations are in great measure due to appropriations 
made by the legislature of this and other States. All of these organi- 
zations, made strong by state aid, have contributed much in securing 
proper recognition for agriculture at the hands of the general assembly 


of this State in the erection and equipment of this grand edifice. 


To those in charge of this great work of agriculture education I wish 
to extend hearty congratulations, your success in the future will depend 
upon whether you keep close to the people interested—to what they need 
and require—to those things the knowledge of which will make them bet- 
ter farmers and better citizens—to those things that are practical as well 
as educational. If you will put carry out in good faith the motto of this 
great University and link “Learning and Labor” in very ‘truth you will 


meet our expectations. Dignify labor with learning and make it intelli- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 233 


gent and self-respecting and you will bring about a new era in agricul- 
ture which will redound to the good of the State and of the people. 


Some Inside History and Its Lessons. 


BY DR. T. J. BURRILL. 


Agricultural education and the direct application of science to the 
affairs of practical agriculture have come up in our country through 
great tribulations. A word now at the formal dedication of these magni- 
ficent buildings, erected in the interests of agricultural arts and sciences, 
and for the educational benefit of the people having to do with these de- 
veloping departments of skill and learning—a word uttered here under 
the stimulating conditions and with augury of marvelous things to come 
—a word by way of contrast upon the early struggles connected with 
and inside of our own University, cannot be without its lessons upon 
this occasion. It is quite impossible to enter here upon a history of agri- 
culture in the University of Illinois, but attention may be solicited tua 
few facts in that history. 

In the light of the discussions which led to the donaiion of landscrip 
by Congress and the founding of the institution by the state any one may 
clearly read in the, wording of the acts by which these measures were ac- 
complished, the intent and purpose to make agriculture and the matters 
inherently pertaining thereto the leading subjects of instruction and in- 
vestigation in the new institutions. Mr. Morrill himself whether as 
representative or senator rarely spoke of anything else. In all his con- 
gressional speeches he but once emphasized the importance of mechanics 
and the need of aid in mechanical pursuits. He did dwell at length upon 
the necessity of special education for rural people and upon the crying 
need of better methods in farm management. So the land-grant colleges — 


were most frequently spoken of as agricultural colleges. In illincis pre- 


Dv ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


vious to the passage of the founding act by the state legislature hardly 
any other name was use, and afterward for some years, the term agri- 
cultural college was more commonly heard as applied to this institution, 
as it then existed, than wags the legal title, the Illinois Industrial Unver- 
sity, but they thought of it and pepularly called it the agricuitural col- 
lege. It is certainly true that afew persons and those who were most 
‘influential in determining the name and character of that which they in- 
stituted took a wider outlook anda better vision of the development 
which was sure toensue. With them the name University was not a mis- 
application and that which they understood by the modifying term ‘‘in- 
dustrial’ was in proper keeping with the best interpretation of the en- 
tire movement—a movement which accounts in a considerable part for 
the splendid achievements of the later years. But when the trustees first 
met it was not stranga that many, no doubt a majority of them, still 
thought of the charge newly placed under their care as an agricultural 
college. Here again the influence of a few dominating minds, and 
among them that of the first regent or president, is to be perceived. The 
minority, as determined by count, extended the plans for the new organ- 
ization much beyond those which the majority would have adopted. Nn 
one, however, thought of displacing from the head and front of the list 
the agricultural interests. All were in hearty agreement in giving these 
chief place in the new institution, to be followed by others as possibilities 
permitted. In the first scheme of organization fifteen professorships 
were recommended, and the first one in the list, as it was adopted, is that 
of practical and theoretical agriculture, fullowed in order by those of 
horticulture, analytical and practical mechanics, military tactics, and 
engineering, civil engineering, etc. In this the professorship of ancient 
languages takes the thirteenth place and that of mental and moral phil- 
osophy the fifteenth place. When appointment came to be considered it 
was natural, under the cirmumstances just mentioned, that some one 
ghould' be first looked for to filithe professorship of agriculture. That 
this appointment, together with that of horticulture, were not made be- 


fore others, was not the fault of those upon whom devolved the responsi- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 2215 


bility of securing a faculty. Three men for other departments were 
elected, before a selection was made for the place constantly first in con- 
sideration and deemed by all to be first in importance. A search for a 
man proved futile. It was currently said at the time that there was but 
one professor of agriculture, and that there was no other man fit for such 
professorship in America. However, something must be done. All felt 
that action of some kind should not be delayed, and on the very day of 
the inaugural exercises when the doors of the institution were first offi- 
cially thrown open, Willard F. Bliss, of Nokomis, Illinois, was elected 
professor of agriculture. At the time he was'the owner and manager of 
a large farm near the town just named; he was a graduate of Yale col- 
lege, as that famous American center of learning was then entitled. He 
had traveled abroad, and had pretty well incommand the Latin, Greek, 
and French languages. There were at the time in the country some men 
famed for attainments in science but not one cf these had been trained 
in his specialty in an educational institution, though certain of their 
number had gained a start through the meager instruction then afforded 
at the principle seats of higher education in this country and abroad. 
Darwin’s Origin of Species had been published almost a decade before the 
time new spoken of, but outside of theology and the realm of theoretical 
science little attention had been paid to the doctrines therein advanced. 
It certainly would not have been ccnsidered a matter to his credit if a can- 
didate for the professorship in agriculture was known to have accepted 
these dostrines as a basis for.his investigations and for his instruction. 
Indeed almost the only science th cught to be of real worth to a man in the 
position named was chemistry. So his Latin and Greek and French 
languages and to his practical acquaintances with rural affairs the world 
of knowledge designated chemistry would have been considered a val- 
uable addition. Barin von Liebig was at the splendid pinnacle of his 
well earned fame and the renown of his epoch-making researches was as 
great in America asin Hurope. Had Mr. Bliss or any one else proposed 
to qualify himself for teaching scientific agriculture he no doubt would 


have endeavored to gain first a sitting at the feet of this highly revered 


236 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


master, thought we now know he would have learned facts which were 
not facts, and would have had subsequently to unlearn a not inconsider- 
able amount of the coveted information so gained. 

Professor Bliss took up the task assigned him with much hesitation. 
He knew the situation well encugh to appreciate the difficulties in the 
way. He was by no means one of those who dared to tread where angela 

‘feared to go. Actual contact with the matters involved did not decrease 
the recognition of obstacles. The affairs cf his own farm did not prosper 
in his absence, and at the end of his first year he considered it necessary to 
return to the less exacting if humbler duties at his own home, whence 
he has not since been tempted away. 

On November 27, 1867, Jonathan Priam was appointed head farmer, 
the first regular employe in the earliest instituted office of the University. 
He served in this capacity until March, 1869. During this time there arose 
some discussion as to the scope of his duties, resulting in adding to his 
title that of superintendent of practical agriculture, and he was told to 
report directly to the committee on agriculture of the Board. But his did 
not prove to be a path of roses, and he resigned after a service of one year 
and four months. Fiven in farm management there was too little unani- 
mity of ideas to make life agreeable to one under employment, with sev- 
eral persons esteeming themselves higher in authority but differing with 
each other in views. 

In June 1870, durnig the day upon which the resignation of Professor — 
Bliss was accepted, the appointment of Dr. Manly Miles was made as pro- 
fessor of agriculture with the understanding that he should serve during 
the fall and winter months, thus dividing equally his time between the 
Michigan Agricultural College and this institution. No one else in 
Ameryica at this time enjoyed anything comparable with Dr. Miles in the 
public estimation of competency te give instruction in scientific agricul- 
ture. Heit was said had Been called the only professor of the subject in 
the country. The trustees and others considered themselves in great 
good fortune when it seemed he was to lead the way out of the dilemna in 


which they found themselves placed. But it was not to be. Arrange- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. DOG 


ments failed at the Michigan end of the line, and it was not until five years 
subsequently that he finally resigned at Lansing to accept here the double 
duty of professor of agriculture and of agricultural chemistry. The lat- 
ter part of the title was added in good part because he was to draw two 
salaries compared with those usu !ly paid. This time he entered upon 
service here with anticipations, al least on the part of others, of great 
accomplishments. The perplexing, disappointing, discouraging, and 
disagreeing condition of things in connection with the department and its. 
work was to come to an end, and there was a justifiable basis for great 
hope of the future. 

No other action by the authorities could have been taken which seem- 
ed so full of promise, so big in anticipated results. Alas! The trans- 
planation did not succeed. Perhaps the roots were down too deep to per- 
mit the severance; perhapsi the new soil was ill-suited to development of 
this second foothold. There was no lack in vigor, however. New growth 
was apparent enough in many wavs, yet all ceased at the end of one year. 
This latter was largely due to radical differences of opinion as to what 
should constitute the curriculum of study in the University generally as 
well as to what should be attempted in the agricultural department itself. 
There was in a word too little knowledge and too much fanciful theoriz- 
ing for any substantial unity of purpose or agreement in procedure. The 
storm ended by the professor’s withdrawal. 

When in 1870 or 1871 it came to be understood that Dr. Miles could not 
accept his first engagement strenuous efforts were made to fill the place. 
All this came to nothing. There was really no ont to appoint, with any 
confidence in the outcome. Then it was said we must make a professor. 
Fortunately instructors in the biological and physical sciences gained 
rapidly in the new state institution. Laboratories were equipped as 
never before in our land. Laboratory methods soon largely supplement- 
ed or supplanted the lecture system of instruction in science. tudents: 
began to deal with things rather tham with printed or spoken words. The 
change in educational procedure amounted to almost a revolution due not 


alone to the founding of the lana grant colleges, but carried forward by 


238 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


them with unequaled spirit and energy. The making of an agricultural 
professor was nearer possible than ever it had been before. The first 
class graduated from the Illinois Industrial University in 1872. One of 
the brightest of its members was made an assistant in the chemical 
laboratory and during his first year of service was selected in effect for 
: the agricultural position. He went to Europe for a year’s study shaped 
entirely towards his anticipated duty, and in 1874 was made instructor 
in agricultural chemistry. Perhaps personal reasons in this case more 
than in any other caused the termination of the engagement after the 
apparently established period of one year. It was at the close of this 
service that Dr. Miles entered upon his work. Inthe meantime the affairs 
of practical agriculture, as the phrase ways, had been, entrusted to the head 
farmer and to one or another employed as temporary directors of field 
experiments. The Regent and the various members of the faculty gave 


assistance, such as it was, in class instruction. 


In 1876 George KE. Morrow, then professor of agriculture in the Iowa 
Agricultural college, was elected to the chair in thisiin stitution, andin one 
respect, but by no means in all related things, the fateful troubles were 
ended. He retained his office during eighteen consecutive years, and was 
dean of the college from the time of its organization in 1878. So far as 
this early history reaches and with all it includes, there is\no other name 
so important for what it recalls, so illustrious for what it denotes. Inhis 
memory the hall in which we meet is appropriately, and, let us trust, sig- 
nificantly named. Today as wetriumphantly dedicate these buildings, 
we bring also our loving tributes and our laden testimonials to the ser- 
vice rendered memory of this service-giving man. He was singularly 
gifted in many ways, and these included qualifications needful in the 
arduous ard difficult work which he undertook to perform. He harmon- 
ized opinions, co-ordinated interest, gained the confidence and good will 
of those in authority and of others with whom he worked. Himself an 
editor in his earlier career, he secured a favorable attitude on the part of 
the agricultural press. He was unequaled at the time asa lecturer at 


home and abroad upon agricultural themes, and his devotion to his sub- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 239 


ject was limitless in time and boundless in endeavor. He, too, however, 
had his professional troubles. He often went from his cffice at the close 
of the day with a heavy heart. His tired brain too frequently suggest- 
ed: What is the use? Why pro!ong the contest? But the next morn- 
ing he took up again his tasks with spirit and’ with continuous hope of 
ultimate success. There were encouragements as well as discourage- 
ments, but we are not attempting a complete story. At the close of his 
long career he could not say thatin the actual and plainly observable 
condition of things his: expectations had been justified or his favorable 
predictions fulfilled. 

Turning now for amomentto horticulture in this rapid review 
Similar statements might in part be made. After two years of inquiry 
the second professorship in the original list had not been filled. Here 
again no one in our entire country was really qualified for the proposed 
duties. In the emergency fhe Trueheee turned to a young assistant pro- 
fessor of natural history in charge of a department so named, and which 
had been organized during the first year, and in March, 1870, he was made 
protessor of botany and horticulture. That he continued in service was 
due, witnout doubt, to the connections with the first subject in the title. 
The horticultural duties were added. After the class room exercises 
were over for the day, drains could be located, ground laid out, trees 
planted, fruits gathered, plant disease studied, ete. It is almost certain 
no man could have long sustained himself in these practical affairs taken 
by themselves. The story would have been that already told. 

Such in brief and ina rather one-sided account is the early history 
of agriculture in this institution in which the subject and the workers 
now have so promineut a part. Let us see if we can find the causes for 


thes low and dearly-bought development. 


In the first place we must understand that the history here is in no 
wise peculiar, neither can failure be attributed to any want of earnest- 
ness or purpose of honesty of mind on the part of authorities. What was 
true here was essentially the case elsewhere. AS we have seen great 


things were anticipated; agriculture and agricultural people were to be 


240 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


vastly and at once benefited by the new institution. Nothing else was 
to take precedure under any consideration. This first, other thingg 
secondary. ‘The disappointment was attributable to causes such as the 
following: : 

1. Too much wasexpected. Too great things were to be accomplish- 
ed. The public mind has been aroused to a condition of great expectancy 

“without having concerned itself with the means of accomplishment or 
even without any well-founded reasons upon which the affects should fol- 
low. The inevitable result was disappointment and a disposition to 
blame somebody for it. 

2. The ends sought were va guely perceived. Everybody thoughi 
he knew what was needed to be dcne and perhaps how to do it, but the 
thinking -was:superficial; it was theoretical in the main and took color 
from the circumstances and characteristics of the individual. There 
was therefore clash of opinion with no siengard of comparison or valua- 
tion. 

3. Science had not been adjusted to the elucidation of the complex 
problems involved. The complexity and difficulty of these problems 
were rarely recognized. It had been proclaimed and believed that a 
chemical analysis of soil would infallibly indicate what crops would suc- 
ceed thereon, or what definite substance or substances must be added to 
make certain crops a certain success. Almost no attention has been 
given the biological factors. As is the eae with all those partially in- 
formed the men of science were o/ver-confident. Their emphatic state- 
ments did not find supportin practice, and science itself was discredited. 
The idea that a professor could teach agriculture was often held to be 
ridiculous, and there was some basis for this holding. In a word science 
and practice were too far apart and each esteemed the other too little. 

4. There was woeful want of understanding in regard to what one 
man could and could not do. For a score of years only one department 
was thought of either by trustees or by professors. Each institution had 
filled its complement of officers with one professor of agriculture. He 


and his superiors thought it was his duty to deveicp and teach the whole 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 241 


subject, or rather all the subject, suggested by the name. Swuperficialty 
prevailed, but no one recognized it. We see it now well enough, but 
through advantages not then enjoyed. We will do well if with all our 
helps the agricultural departments are not too open still to this criticism. 

5. No one began to realize the unavoidable cost of agricultural edu- 
cation given in anything iike a truly sensible way. A lecture room with 
a desk, some chairs or settees (not very many), a few charts and pictures 
hung upon the walls—these constituted a professor’s equipment aside 
from the things to be found in the barn or in the fields. Isita wonder 
that students were few and that enthusiasm was ata low ebb? Chemical 
and physical laboratories were known to need large ana varied supplies 
of apparatus and material, but that equivalent facilities should be fur- 
nished the teacher of agriculture no one, not even the latter, surmised. 

6. Without further enumeration it may be said that the agricultural 
education of the first quarter of a century in our land grant colleges was. 
poor and halting because it was before its time. The inertia of the ages 
was upon it. There was no self generation of power. A second birth was 
needed here as elsewhere, a birth of the spirit and of the understanding. 

Let us be thankful for the tribulations of the past. Let us square 
ourselves to the new conditions, and by the new interpretations of re- 
quirements and of possibilities. (Let us give due credit to those who, 
working in the dark and under restraints and limitations, made possibie 
the dawning light we enjoy and straightened the path in which;our feet 
may tread. 


The Opportunity in Agriculture. 


THOMAS F. HUNT, DEAN OF THE COLLEGE OF AGRICULTURE 
AND DOMHS TIC SCIENCE, OHIO STATE UNIVERSITY. 


The history of education for, in, and by agriculture is always a fasci- 
nating subject and it is difficult to resist itsrecital. Its history is no part 


242 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


of the theme for this afternoon, however, and, moreover, it has frequently 
been set forth at length by far more potent pens. If this address contains 
aught of history, it will be because of its bearing upon the present and 
the future. 


The discussion of this subject forty or fifty years ago make it per- 
fectly clear that the early agitators were concerned in education for 
agriculture rather than in agriculture or by agriculture. They were 
concerned in the education of all the industrial classes along lines 
which would make them the most effective “‘in the several pursuits and 
occupations of life,’ because they believed that the welfare of the State 
depended upon the education of the masses. This is, indeed, the only 
warrent for the taxation of the people for the personal benefit of the 
individual. We vote bread and meat only to the physically, mentally, 
or morally incompetent. We vote a free education in order to give every 
one a reasonable apportunity to earn his bread and meat, because the 
welfare of the State demands it. This proposition is too well under- 
stood to need more than the merest statement. The magnificent series 
of buildings which we are cailed upon to dedicate today, the most exten- 
sive in the world for the purposes for which they are intended, is evi- 
dence sufficient, if evidence were needed, that this proposition has lost 
not of its force in the nearly thirty-nine years that have elapsed since 
the congress of the United States, amid the most terrific civil conflict, 
passed the epoch making bill which prepared the way for the arts of 
peace. I wish here to congratulate my alma mater and all its officers 
who have promoted this undertaking, upon their splendid achievement 
and to thank the people of the great Empire State of Illinois who have 
so generously voted money, not only in their own interests, but in the 


interest of mankind for all time to come. 

The farmer’s need of education is a theme which I delight to dis- 
cuss. It is the proposition that if man is going to be a farmer he of 
all men should have a thorough school training. The operations of the 
banker, the merchant, the manufacturer, the lawyer, the public speaker 


even, teach them much that they need to know to be successful. They 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 243 


are taught to do by the doing. What does the spreading of manure 
teach a man concerning the chemis try of fertilizers? What does the 
planting and reaping of corn teach a man concerning the laws of plant- 
growth? The ordinary operations fo the farm do not teach the farmer the 
most important facts concerning his business. In order to get that in- 
formation most necessary to his highest success the knowledge ob- 
tained from farming must be supplemented from some other source. The 
more you look at this question, the more avenues from which you ap- 
proach it, the strongerit willappeal to you. The proposition was de- 
fended from this platform nearly seventeen years ago when the last actin 
securing a first degree from these profes—. No, I forget. It was not 
these professors. It was only seventeen years ago—only a few years ago, 
surely—but what changes! Sincethen many a platform has been occu- 
pied with moderate composure but here it is but a beardless boy, stand- 
inw with sinking heart before his fellow students, and as he walks out 
and makes his bow to President Peabody he casts a hurried glance down 
the row with that feeling of student reverence for his professors that 
should he live till he was three score and ten he could not out-live. But 
I have been dreaming. Let me look again. Morrow, Snyder, Crawford, 
Prentice, McMurtrie, Roos, Pickard, who said, “Miss Pierce, can you 
pierce that?” “No,” flashed instantly the reply, “but I can pick hard 
at it.” These are no longer present. Some have already gone to a de- 
served rest. But have they allgone? Let me look again. No, a few 
remain. Dear men and true—men who have seen this great University 
grow from a tiny seedling into asturdy and ever expanding oak—still 
hold honored positions and influence in the faculty and affectionate places 
in the hearts of the alumni. Great, indeed, have been the changes in 
seventeen years. Then there were less than four hundred students; 
now more than two thousand five hundred. Then the faculty consisted 
of twenty-eight persons; now the instructional force consists of two 
hundred and fifty-eight persons. Then there were buildings devoted to 
instructional purposes worth with equipment less than $350,000; now 
they are valued at one and one-third million dollars. The total annual 


244 ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 


income from all sources was then less than $100,000; now it is nearly 
half a million dollars, the climax oeing capped by the largest appropria- 
tion ever made by the legislature at one time for an educational institu- 
tion. 

I beg your pardon, ladies and gentlemen, for having allowed my per- 
sonal feelings towards the old student home to lead me thus from the 
subject. The farmer’s need of education is not, however, to be the 


theme this afternoon. 


A passing thought cannot be resisted concerning that ancient argu- 
ment in favor of the farm, viz., that the farm has been the source of 
presidents, statesmen, diplomats, eminent lawyers, doctors, ministers, ad 
infinitum ad nauseum. The logic of this is that the farm is a good place 
to be born if you only get away soon enough. This argument says in 
effect that the farm is a valuable breeding ground to furnish strong, 
healthy, vigorous stock for the nation, the most able and most intellec- 
tual of which are to be selected to supply the professions and manage 
the business interests of our cities, while the rest may go to the devil 
or become farmers. Apparently, in the minds of many, th@twa destinies 
are identical. I have no quarrel with this argument when it is stated 
frankly, but I submit it is not calculated to convince a young man that 


agriculture offers him an opportunity for a worthy career. 


The thesis of this address is, does agriculture (using the term in its 
broadest and proper sense) offer and opportunity worthy of an able, in- 
tellectual, ambitious young man. Can there be found there in a career 


worthy of an educated, broad minded man? 


Last year a young man graduated from the course in Agriculture. 
He happened to be unusually young. He was but twenty. Almost im- 
mediately upon graduation he was appointed to a cadetship at West Point 
through the:courtesy of Senators Hanna and Foraker. He was an able, 
intellectual, cultured student of excellent spirit, manner, and address. 
He has had, as I believe, a thorough, sound education He was such a 
young man as any home or college might be proud to send into the 


world. As it happened, he had during his college course been very much 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 245 
interested in the military drill, having occupied about every position in 
the battalion from private to adjutant, and had, in the absence of the 
commandant, during the Spanish-American war, had charge of the bat- 
talion and taught military tactics. Suddenly, he had two careers open 
to him. If he chose the one, the government would see to it that he 
suffered no real pecuniary need throughout his life time. His abilities 
are such as reasonably to assure promotion. He might even hope to 
occupy a position in the army second only to the President of the United 
States. If he chose the other career, and at that moment there was no 
immediate opportunity open to him, he must seek a career where there 
was ever present the ever unpleasant duty of providing bread and meat. 
He was up against (this is not slang) one of the great problems of life. 
He, of course, sought advice, but I believe he decided finally for himself. 
He does not lack in bravery and I do not believe he had any special sen- 
timent concerning the agricultural life. He had chose the art of peace. 
Did he choose wisely? It may be of some significance to note here that 
he subsequently entered the government service, but it was in the De- 


partment of Agriculture and not in the Department of War. 


This then, shall be the theme for a brief time this afternoon—Does 
the opportunity in Agriculture furnish a worthy career. I shall discuss 
it in two aspects, viz., the character of the education, which a course 
in agriculture offers, and the opportunity for one so educated. Nor is 
the subject to be treated from the agreeableness of the occupation. The 
beauty of sitting under your own vine and fig tree shall not enter into 
this’ discussion. No one will claim that the occupation of the President 
of the United States is a particularly pleasant one, but every man is 
ready to admit, if not by word at least by deed, that the position is 
worthy of the ambition of any American: born citizen. Whether a man 
likes to wade around in the mud in the pure air rather than to walk 
on a carpet in the foul atmosphere (both literally and figuratively) 
of a criminal court room, is largely a matter of personal preference. 
It is a case of head vs. feet. I, each year, become more gratified that I 


did not choose the profession of law, because of personal dislike for 


246 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


many of the circumstances surrounding a law practice, but that is not 
sufficient reason for others to avoid it and every one must recognize that 
the practice of law offers to an ambitious, educated, high minded young 
man an opportunity for a worthy career. | 
When these institutions first offered themselves to the public as 
agricultural colleges, a few men in their faculties did a little teaching 
for agriculture, still less teaching in agriculture, and generally no 
teaching at all by agriculture. This is not strange. The few noble 
spirits, who kept alive the fires that burned so feebly during the first 
twenty-six years and who essayed to teach the application of the 
sciences to agriculture, had not had, except in rare instances, any train- 
ing in the sciences which they sought to apply, and, except in rare in- 
stances again did the men who taught the sciences preceive their rela- 


tion to agriculture and some times cared less. 


Some exceptions, however, are worthy of note. The first experi- 
ment stations, established through the zeal and self sacrifice of a small 
group of men, were the means of instructing and inspiring a few young 
men, who have become the leaders of scientific thought as it relates to 
agriculture. These men may not have all been thoroughly practical 
men, but they were deeply trained in the sciences relating to agriculture. 
On the other hand, there werefew of our colleges that had the good 
fortune to secure as their so-called professor of agriculture, men of un- 
usual vigor of mind, enthusiasm for the cause, and withal a wide knowl- 
edge of agriculture. In these institutions a few young men have been 
trained, which, meeting with their more scientifically but less practi- 
cally trained brethren, have together helped to control the destiny of 
this cause during the past twenty years. 

It was not, however, until ten years ago, which happens to be co- 
incidental with the passage of the second Morril Act, that the teachers 
of what may be called technical agriculture were at all generally men 
who had been trained in the sciences underlying agriculture. These 
men, be it observed, had received their training in technical agriculture 
from the men who had, themselves, for the most part, had no scientific 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. DAT, 


training. What I would like to have the thoughtful young man see at 
this point, is that most of the men who have been trained in agriculture 
by those who have themselves had a college training in agriculture 
have not been out of college more than five or six years and are, for the 
most part, less than thirty years of age. Boards of trustees are re- 
morseless and, per haps, properly so and men of my training will soon 
be no longer needed. 

It is fully recognized that the professorial field in agriculture is a 
distinctly limited one and it would indeed, be a sad commentary upon 
the cause if it was the only worthy field in agriculture open to a young 
man. But this much may be said that in the past ten years, while I 
have been expecting to see this theoretically limited field supplied, 
the opportunities have constantly increased in numker and improved 
in character. An illustration from a single state university haveing 
eighteen courses of study which lead to a degree may be permitted. 
Twenty of its graduates during the last ten years are now in college 
positions other than alma mater. Seven of these are from the course in 
Agriculture. There has not been a year in the past five years that 
thoroughly trained and thoroughly able agriculturists have not been {n 


demand for positions requiring the highest capabilities. 


Teachers are the first necessity of a school of any kind, but only 
second to the necessity of teachers is the necessity for something to 
teach. The sciences have made great strides since 1870, especially the 
biological sciences. Chemistry had, indeed, a thoroughly established 
standing and the professor of natural science did the rest. However, 
mathematics and physics are not mechanics or engineering; physiology 
is not medicine, and chemistry is not agriculture, however fundamental 


these may be to the callings in question. 


What did we know about dairying in 1870 that we now teach? Prin- 
cipally that cows would produce milk in the summer time if the pas- 
tures were good; that if we stirred some mysterious thing that came on 
the top of it, called cream, it would turn into butter; or if we addedijthe 


juices of a calf’s stomach to the milk, it fould turn into cheese—all of 


248 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


which had been known for four thousand years. Dairying is now a 
specialized industry requiring a special education and training to suc- 
ceed in it. Among men of business judgment none others need apply. 
In an article on “Harvest Implements” in Morton’s. Cyclopedia of 
Agriculture, published in 1871, the writer states that “Notwithstanding 
all the ingenuity, however, that has hitherto been applied to this sub- 
ject, reaping has been and no doubt for many years, as we have said, 
will continue to be a manual operation.” The writer then proceeds to 
descrioe the various forms of sickles with which it is proper to cut 
grain. This article was not written by an ignoramus. Morton’s Cyclo- 
pedia of Agriculture was as standard in the field of agriculture as the 
Century Dictionary is in the field of letters. It is true that America 
had Known something of the reaping machines for fifteen years, but the 
self binder was a figment of the dreams of a few inventors. What this 
means may, perhaps, be best emphasized by the startling but never- 
theless true statement that if the small grains of the crop of 1901 in 
the United States had to be reaped by the method so gravely described 
by our English authority, it would take the combined, efforts of every 
man of military age in the United States three weeks to accomplish the 
task. This has an important bearing upon what is to follow. Here 
emphasis is laid upon the fact that rural engineering is a different prob- 
lem from what it was thirty years ago. Take an illustration from the 
field of animal industry that is just now for special reasons a very 
attractive line of work. In 1870 there were common in the United 
States one recognized breed of horses, three breeds of cattle, two or 
three breeds of swine, and, perhaps five breeds of sheep. Some other 
breeds of livestock had been introduced but they were practically un- 
known. At present we have at least eleven recognized breeds of horses, 
not including ponies, seventeen breeds of cattle, eleven breeds of swine, 


and fourteen breeds of sheep, with all of which a man must be more or 
less familiar before he can lay any claim to be an expert in the field of 
animal industry. 

In the field of applied sciences, the changes have been no less pro- 
found. When the men who are now teaching the science of agriculture 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 249 


were in college, it was taught as a demonstrated scientific truth that 
mankind, in no very distant future, must disappear from the fact of the 
globe for lack of nitrogen in the soil. We know better now. So com- 
pletely has this better knowledge been accepted and acted upon in agri- 
cultural operations that we have almost forgotten that we ever thought 
differently. 

The year the speaker entered college Professor Burrill discovered the 
cause of pear blight. Pear blight still continues on its way, but how 
immensely has the horizen of our knowledge concerning plant and ani- 
mal diseases widened. Not only has agricultural and _ horticultural 
operations been greatly modified but the practice of humane veterinary 
medicine have been revolutionized, and with it all, the mind of the human 
race seems to have expanded; reason has taken the place of supersti- 


tion. 


The establishment in 1888 of experimental, stations, in each of. the 
states has furnished a tountain from which is flowing knowledge recog- 
nized to be of the highest importance to agriculture. Knowledge whigh 
now has some semblance at least of scientific accuracy. Knowledge 
which is as accurate as can be expected when we consider the great 
difficulty of the subject. The effect of this progress of which but a hint 
has been given is that little that is taught today of technical agriculture 
was taught fifteen years ago. 


It is necessary to remember that the old type of classical college 
required only a building of moderate dimensions, and a department 
therein for equipment, a desk, a few chairs, a pointer, some chalk, and a 
number of erasers. Thirty years ago the necessity of equipment for the 
teaching of the pure science was but little recognized. The necessity 
for a fairly equipped chemical laboratory was indeed understood. A 
herbarium for the botanist, a few snakes and other specimens in alco- 
hol for the zoologist, a number of cork lined boxes for the entomologist, 
a small collection of minerals and stones for the geologist, a manikin 
and a few bones for the physiologist was about all that was thought 


necessary. When it came to the department of agriculture, a few sam- 


250 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


ples of grain, mostly worm eaten, a collection of patent office models, 
mostly of machines, which had never been used because of their vis- 
ionary character, a few framed prints portraying animals of impossible 
conformation or in impossible attitudes, and a so-called model farm was 
considered the sine que non for an equipment. A properly equipped farm 
is, indeed, a desirable adjunct to an ideal equipped college of agricul- 
‘ture, but other things were more essential. A farm, however, to serve 
the highest purpose of instruction to say nothing of experimentation 
cannot be made a model for a farmer to follow any more than a uni- 
versity machine shop can be made a model for a shoe factory. 

Just as the teaching of sciences has been found more expensive than 
the teaching of classics, so the teaching of the applied sciences has been 
found more expensive than the teaching of abstract science. 

And of all the applied sciences the teaching of agriculture has been 
found to be vastly the most expensive, and it must, in the nature of the 
case, continue so. It is only during the past decade that the movement 
for the proper equipment of the colleges of agriculture has taken tan- 
gible form. The great State of Illinois has felt this movement and has 
bravely come to the front with the structures we are dedicating today, 
and with the equipment so soon promised will be second to none in the 
union. 

It may not be out of place here to inquire why agriculture has been 
slow in coming to its own. It is because of the difficulty of the prob- 
lems involved. The political economist has long ago divided people en- 
gaged in gainful occupations into four or five classes. Leaving aside the 
work of the serving class, the work of the world is divided into three 
classes, viz., changes in substance or natural products from which re- 
sults agriculture and mining; changes of form, from which results man- 
ufacturing; and change of place,from which results trading and com- 
merce. Did it ever occure to you that of all these great classes agri- 


culture alone deals with living things. Why has the cause of pear 
blight and the metabolism of nitrogen in the clover plant been so long 
hidden from the human understanding? It was first necessary to invent 
a high power microscope. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 251 


Like the water that flows to the sea, civilization has proceeded 
along lines of least resistance. The science of agriculture, dealing as it 
does with living things, has because of the difficulty of understanding 
the processes of life, lagged behind those occupations depending for 
their development upon a knowledge of the physical sciences. The 
science of agriculture will not reach its highest development until the 
problem of life has been sclved. No man dare prophesy the heights 


which it may yet attain. 


The study of agriculture, therefore presents problems worthy of the. 
most gifted and highly educated young man. A four-years’ course in 
agriculture, or in any of its specialized branches, to day gives a man 
not only a training for agriculture, but in and by agriculture. It gives 
him a professional! training as to fit him as a bread winner of the hign- 
est type. When he has finished he is fitted to do something somebody 
wants done. He has not only received a theoretical knowledge of the 
laws of nature, but such practical knowledge of their application that 
he can successfully use them on the farm, in the dairy, in the orchard, 
or in the garden. Not only arethe hand and eye trained, but through the 
hand and the eye the mind is trained. In other words, the course in 
agriculture offers a sound education. Its graduates are not only edu- 


cated farmers but educated men. 


I am not ready to assert that the mental drill received from in- 
struction in technical agriculture, as at present taught, is equal to that 
received by tke study of Greek, Latin, or Calculus. It is freely recog- 
nized that the colleges of agriculture have large opportunities in this 
regard. The men who are teaching these subjects have had literally to 
dig their subject out of the ground and have, in some cases, been so ab- 
sorbed in acquiring knowledge that they have neglected the pedagogic 
methods of imparting it. ButI am ready to assert that the young men 
who are now being graduated from the courses in agriculture are, let 
the reasons be what they may, the peers of the graduates of any of the 
courses of our land grant colleges and their subsequent work is showing 


them to be such. 


2152 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


I am conscious that I have used a great deal of time in order to say to 
the young man that if you want a sound education, if you want an adu- 
cation that will fit you for a useful life, if you want an education worthy 
of the mental capacity of an Edison or a Pasteur, you can find it in the 
course in agriculture. If it will not serve your purpose in after life, do 
not take it. There are plenty of other courses that will give you as 
‘good a training. The variety of courses in the State Universities is 
such as to suit the most fastidious. But if you are interested in the 
problems underlying agriculture, if your artistic instinct leads you to 
prefer producing living pulsating models of plants and animals, instead 
of reproducing their counterfeit on canvas, if your scientific bent is 
toward organic rather than metallurgic chemistry, for botany rather 
than physics, if your business ability lies in trading in stock rather than 
in trading in stocks, if your love for excitement is better satisfied in 
the shrow ring than in the courtroom, you need not avoid a course in ag- 


riculture, because it lacks a training worthy of the highest mind. The 


dean of your general faculty years ago said that the digestive juices 
of education is interest. The fact that almost without exception those 
Who have studied agriculture have been interested, not to say enthu- 


siastic, has, in no small measure, added to their success. 


But granting all this, after the education is acquired, will it produce 
bread and meat, and if so, is it sordid? Does it present an opportunity 
for a career, or will the possessors remain hewers of wood and drawers 


of water? 


This is just as good a place as any to behead once more that hydra- 
headed monster, which asserts that agriculturtal colleges educate boys 
away from the farm. I happento have the statistics concerning the 
alumni of a college of agriculture and of its ex-students since 1892. 
These statistics concern 399 young men who have spent more or less 
time in studying agriculture. The occupation of sixty is unknown. 
One hundred ana seventy-four are farmers, gradeners, and dairymen, 
forty-eight are creamery operators, butter and cheese makers, eight are 


farm superintendents or employes, twenty-eight are employees of col- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. De 


leges cr stations or of United States Department of Agriculture, three 
are editors of agricultural newspapers, and nineteen are students in 
other colleges. The total number in all other occupations is fifty-nine. 
Of 320 men who have settled occupation, 261 or 82 per cent are engaged 
in agricultural pursuits. I am repeating no set phrase, when I say that 
those who have become farmers are not only generally succeeding from a 
pecuniary standpoint but they are becoming leaders in the intellectual, 
social and political life of their respective communities. While a course 
in agriculture is not to be recommended as a means of political prosperity, 
yet it is probably quite within the truth to say that there is no surer road 
to political leadership even than success upon the farm by capable, broad- 
minded, well educated men. Three of the farmers in the last Illinois leg- 
islature were trained in agriculture at the University of Illinois and their 


alma mater has had no reason to be ashamed of them. 


Particularly is success coming to those who have completed a four-year 
course. Many young men have taken a one or two-year course in agri- 
culture and in some institutions a winter term course, and they have 
gone to farming and have had a fair measure of success, depending much, 
of course, upon their previous training. Many earnest and _ successful 
men. have been trained in this way. There is, however, no greater error 
than to believe that if aman is going to farm a one or two-year course 
is sufficient, while if he is going to be a teacher or an experimentor he 
must have a thorough undergraduate and post-graduate training. 
Farming, in its several branches, is no exception to the rule that the 
greater the ability, the greater the success. Neither is there any ques- 
tion that many lines of farming now offer opportunities for the tal- 
ented. The fact is that a training cannot be too severe for the man 
who intends to farm. No man needs a rigid training more; in no occu- 
pation may such training be made to count for more. A young man to 
be perfectly sure of success upcn the farm should take a thorough un- 
dergraduate study, a year’s post-g-aduate work, and then he should spend 
about three years as superintendent of a farm for some one else, or asa 


professor of agriculture in some land grant college. He then kecomes 


254 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


a trained agriculturist, worth a respectable compensation whether in 
business for himself or on asalary for others. What engineer, what 
lawyer, what doctor, or what professor of literatue or art considers him- 
self able to win success in his calling without an equal training. I tell 
you, ladies and gentlemen, that if the farms of the United States do not 
furnish worthy opportunities for men thus trained, the cause of agri- 
cultural education is well nigh hopeiess. I am equally convinced that 
the farms of the United States do furnish such opportunities. By no 
means all the five million farms of the United States, but a large enough 
per cent of them to furnish opportunity for all the graduates that the 


colleges are likely to send out in the next twenty-five years. 


Men of capital and business judgment are beginning to appreciate 
that the farms of this nation are distincely limited and their money is 
being rapidly invested therein. Already those who have to do with such 
things are finding that there isa demand for persons to make the cap- 


ital thus invested productive. 


It is by no means asserted that a man must be college bred to be a 
man of ability or a superiorly trained agriculturists. Suchaclaim would 
be both untrue and foolish. It is claimed, however, that a college train- 
ing is more necessary to a thorough knowledge of his business than to 
a merchant, a banker, or a manufacturer. It is asserted, moreover, that 
a college training is a short road to success. If you are in Chicago and 
want to get to New York, you may take a train or you may walk. Under 
present economic and social conditions, you had better take the modern 
method even if you have to borow the money. Asa final word on this 
phase of the subject, let me say if you cannot afford to prepare yourself 
to be a farmer, do not farm. Enter some other business where the busi- 
ness itself will teach you success. Far better be a corner grocer or a 
street car conductor. 

As already suggested, numerous opportunities are now open to 
trained agriculturists aside fromthe business of farming. Of the 320 
young men mentioned a moment ago, thirty-six have graduated from the 
four-year courses of the College of Agriculture during the past six 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 2s 


years. Seventeen are on salaries within their proper professional field. 
The average length of time that they have been out of college is about 
two and one-half years and their average compensation will be this year 
one thousand dollars. The illustrations given are from a single insti- 
tution and the particular examples are used because the information is 
at hand. 

The United States Department of Agriculture at Washington is also 
a good illustration of opportunities open to graduates of agricultural 
colleges, both in the way of positions and further training—the latter 
quite as important as the former. Within the present fiscal year twenty- 
two college graduates have been appointed in a single division of this 
department at salaries ranging from $480 to $1200. 

As indicative of the rapidity of promotion, it is stated that ten recent 
graduates who entered the department last year and this year at $480 
per annum are soon, to be advanced to $1000, while within the year an 
equal number of similar promotions will follow. Another division, it 
is authoritively stated, will need the coming year fifteen to twenty | 
young men, preferably graduates of agricultural colleges. The Depart- 
ment of Agriculture at Washington is rapidly becoming a great post- 
graduate school of agriculture with scholarships and opportunities for 
rapid promotion. The department has just sent graduates of agricul- 
tural colleges thus trained to Hawaii and Porto Rico to take charge of 
experiment stations there at a.salary of $3000 each, one of whom, Frank 
D. Gardner, was of the class of 1891 of the University of Illinois. 

After all, however, past and even present opportunities are important 
only as they indicate the future. The important question to a young 
man choosing a career is not somuch what is the present opportunity, but 
what are the future prospects. Not how well will he begin his career, 
but how well willheendit. Theaverage expectancy of a man who has 
reached the age of twenty-one is forty-one and one-half years. The 


question in preparing for the work of life is not alone, therefore, what is 
the opportunity today or what will it be four years hence when the young 
man has completed a course in college, but what is it going to be during 
the next forty years. 


256 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


For 250 years we have called ourselves an agricultural veople. 
While it is certainly true that we have been and still are, though in less 
degree, an agricultural people, our chief problems have not been those 
of the agriculturalist. They have been chiefly the problems of the en- 
gineer. We have, it is true, made some real progress in the science of 

. living things. Our animal and vegetable forms have been improved and 
thereby has the vigor and healthfulness of the human race been ip- 
creased. I would, in no way, minimize the importance of this improve- 
ment, but after all, it has never become a serious question. Much of this 
improvement has been unconscious and much of it has been done by peo- 
people who found pleasure in doing it. The large problems that have 
required sericus thought have been the mechanical means of subduing 
nature, of planting, harvesting, manufacturing, and marketing the crop. 
At no time in its history scarcely has the nation suffered for food, cloth- 
ing, and shelter. At no time has these things been more abundant than 
in the past generation. Nature has been so prodigal that the surplus to 
the producer has been enormous, provided only that the mechanical 
means could be obtained to handle her bounty. Harvesting machinery, 
including the cotton gin, and steam transportation have not only unlock- 
ed nature’s wealth, but so cheapened the cost of production as to allow a 
large part of the population to busy itself with other matters of the 
highest importance to the present and future welfare of the race. Only 
during the present generation have we known} two of the greatest of 
these agencies, viz., the self binder and transcontinertal railways. The 
result has been that we of the present generation have enjoyed comforts 
and luxuries beyond the fondest dreams of former generations. At ro 
time has our prosperity been greater apparently than at the present 
moment. However ungracious it may seem to say it, it is to be feared 
that we have been so busy talking about our prosperity that we may 
not have noticed the slight quiver that proceeds an earthquake. 

It has recently been my privilege to discuss at some length the out- 
look for agriculture in this country and were there time such an array 


of facts and figures could be presented as to be, I believe, both con- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. DEG, 


vincing and impressive. Two hundred and fifty years ago the Puritans 
started in to subdue a continent. “By 1800, the United States no where 
touched the Gulf of Mexico and nowhere crossed the Mississippi,’ much 
less had our agriculture and our civilization reached these limits. By 
1850 we had acquired our present continental territorial limits, Alaska 
excepted, but the great west and northwest was agricultrually yet an un- 
discovered country. 

In 1875 central Iowa, at present one of the finest agricultural areas 
in the world, wasawilderness. Since that time we have swept the con- 
tinent with our agricultural operations. We have rolled up against the 
Pacific coast with such force that the shock has sent us thousands of 
miles across the sea. 

The elements that have entered into the problem have been a great, 
fertile, treeless, and easily subdued plain, in a climate admirably 
adapted to cereal production, one of which, maize, produces twice the 
food per acre of any cereal known to the civilized nations before the 
discovery of America; improved machinery, including the steel plow, the 
mower, the self-binder, and the threasher; transcontinental steam trans- 
partation, and a people of high intelligence and great energy. 

(Do all the elements in the problem still exist? Let us look a mo- 
ment. The animals upon the farms and ranches of the United States 
increased with such rapidity between 1785 and 1892 that in the latter 
year we had not only the largest number of animals but much the larg- 
est number in proportion to population we have had in forty years. 

Now look at the other side of the shield. Since that time the ani- 
mals upon the farms and ranches of the United States have decreased 
with such almost lightning rapidity that in 1900 eight years later, we 
had not only less, but much lesslive stock in proportion to population 
than we have had at any time in forty years. 

The increase in acreage of cultivated crops between 1870 and 1890 
was likewise greater than the increase in population. The increase in 
acreage of cultivated crops in the past thirty years is greater than was 
the total acreage in 1870. In other words, we have subdued more of na- 


258 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


ture to the uses of man since 1870 than we have been able to do in the 
two centuries of our history hitherto. In the last thirty years we have 
doubled our population and we have more than doubled the area of our 
cultivated crops. 

Shall we be producing two blades of grass in the place of one that 
grows today when the population has again doubled? Or wiil our ina- 
bility to produce the two blades prevent population from doubling? 

It is not here asserted that the two blades of grass will be prcduced. 
I believe however, it is possible to do so, but if it is to be done, it must 
be done in a vastly different way than it has been done in the past 
thirty years. The problem will be vastly different. The problems will 
be solved by those who have studied organic chemistry and the sciences 
relating to life rather than by those who have studied mathematics and 
the laws of physics. In short the problems of the future will be the 
problems of the agriculturist rather than, as in the past, the problems 
of the engineer. The great engineering professions need no defense 
from me and I will certainly not be misunderstood by this comparison as 
minimizing their importance or that of any other form of useful knowl- 


edge to the welfare of future generations. 


Is there any immediate evidence that the cultivated area may fail to 
keep up with the increasing population. The evidence is found in the 
statistics of the Department of Agriculture at Washington. The cul- 
tivated area has not acually decreased as has the number of farm ani- 
mals but the area has decreased in proportion to population, about 10 per 
cent since 1890, and is now less in proportion to population than it has 


been at any time in twenty years. 


' But how this be? Regard for a moment our unparalleled prosperity. 
If this is the effect of a decrease in acreage, by all means let us have some 
more decrease. The reply is simply that the seasons have been propi- 
tious. Not since the last half of the decade of the seventies has this . 
country had such yields per acre as during the years 1895-99. In no 
other five years since has the farmer received such large returns in crops 


for labor expended. A single illustration will indicate what this really 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 259 


means. The average yield of corn per acre for the five years, 1895-99 
inclusive, was 3.2 bushels more than the five years just preceding that 
period. This is an increase of 14 per cent. This means an annual in- 
‘crease of two hundred and fifty million bushels of corn from the same 
acreage. If used in place of wheat more than half enough to bread the 
nation. All the golden metal mined in the same period in the United 
States would not begin to buy today merely the increase in this golden 


grain—the gift of prodigal nature. 


It would be indeed pleasing in this connection to relate that this in- 
crease in yield has resulted from the investigations of our experiment 
stations and the teachings of our agricultural colleges. To make such 
a statement would be to make the wish father of the thought. Doubt- 
less such agencies may mave modified slightly and when the teachings of 
the stations are put into general practice, will largely affect the result, 
but as surely as the rains fall and the frosts come we may expect a series 
of unpropitious seasons. Some fine morning we will wake up to find the 
scare heads of our “No breakfast is compiete without it,’ newspaper, 
have been changed and that accounts of wars and industrial combina- 


tions have been relegated to the second page. 


It is well known to scientists that the existence of all animal life 
and hence of the human race upon the globe is dependent upon the fixa- 
tion of carbon through the influence of the sun’s rays. It is also well 
understood that the nation’s material prosperity is due to those me- 
chanical inventions that have made available to recent generations the 
stored up fertility of the soilandthe stored up carbon in coal, oil, and 
gas. How the conquest of Asia, Africa, and South America may affect 
the world at large, no one can with certainty predict, but it seems rea- 
sonably certain that so far as the United States is concerned trapping 
carbon or bottling sunshine is to be a much greater problem than it has 
been in the past. 

Does this mean that famine stares us in the face? Does the fate of 
Egypt, Greece, and Rome await us? Such an inference is by no means 


necessary. I am no pessimist. The human race has solved its probems 


260 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


as it has come to them with varying degrees of success, but generally 
for the better. During the pasttwo hundred and fifty years this nation 
has solved some‘of the greatest problems of the race. The nation has 
greater problems to solve than it has yet encountered, but it was. 
never before so well able to solve them. We need have no hesitation 
about our posterity. In all probabilities they will attend to their affairs. 
better than we have attended to ours. All that is here asserted is that 
during the coming generations,men will be needed who have delved 
deeply into the sciences relating to life. The problem will not be so 
much the methods of harvesting, manufacturing, and marketing the one 
blade that now grows, but ratherwhat the life processes by which two 
blades may, be,made tq grow. To the men who have prepared them- 
selves to solve these problems of life wil! come the opportunities of the 
future. 

It is curious to note how unconscious the nation is concerning the 
matter. Inthe very years whenits soil was yielding her harvests most 
abundantly, congress passed laws which have started the most stupen- 
dous enterprise for scientific research relating to the life and welfare 
of the nation that the world has ever seen. The federal government 
this year appropriated for the work of its Department of Agriculture, in- 
culding the state experiment stations, over four and one-half million 
dollars, to say nothing of the provision that is made for teaching or that 
is made by the several states to the same objects. Even before there has 
come an apparently pressing demand for it, the nation is deep into the 
work. 

This, then, is the message, which I bring to the young men of today— 
the nation’s workers of tomorrow. The Colleges of Agriculture are 
teaching the sciences relating to life in a practical manner, so that he 
may become useful both to himself and to mankind. Itis an education 
for agriculture, in agriculture, and by agriculture. It is a sound educa- 
tion worthy of the deepest intellect. The present and the future de- 
mand men prepared to solved the greatest of problems—the problems 


which concern living things. Who knows why clay soils are sticky, and 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 261 


sandy soils are not? Who can answer this fundamental fact with which 
the farmer is daily associated? Why can not a stalk of Indian corn be 
successfully matured in a pot? Whoever answers this, answers some 
of the fundamental but still unknown questions concerning plant growth. 
One acre in every three that is plowed in the United States is planted to 
Indian corn. If all the pig iron mined in the United States had been 
made into steel rails in the record breaking year of 1899, they would 
not have purckased the corn crop the same year. Yet each year one- 
fifth of this great crop is lost in the curing. He who gives the reasons and 
applies the remedy, will acquire fame and the gratitude of his fellowmen. 
Neither may the value be placed upon the results which may come from 
him who changes the chemical composition of this beneficent grain. Of 
two cows treated exactly alike as far as human endeavor is concerned, — 
one will produce 30 pounds of butter and the other 150 pounds. He who 
solves this mystery will solve the mystery of the mysteries. Notwith- 
standing the improvement in labor saving machinery, the greatest en- 
deavor of the human race is stillto produce food. If a penny saved is a 
penny earned, what shall wesay of him who makes the potential energy 
of this vast force more available. Three centuries ago the yield of wheat 
in England is said tc have been not more than six bushels per acre. The 
same soil is rained upon by the same rains and sunned by the same sun, 
yet today the yield is thirty bushels. Who in this country will point 
the way to sixty bushels of wheat instead of twelve or one hundred 
bushels of corn instead of twenty-five? 

The problems are unlimited but the greatest of them are yet beyond 
the vision of man. To him whohas prepared himself to solve these life 
problems, will come the opportunities of the future. The world waits 


for him. Its rewards will not be meagre. 


262 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 


Greatness in Agriculture. 


BY HON. L. H. KERRICK. 


Mr. President, Ladies and Gentlement: 

If I should say that agriculture is the first—the greatest—the most 
honorable business of the world,I would only be saying again what the 
best and wisest men of every age have said before. 

But a great number of people do not so regard agriculture; they are 
prone to look upon it as a useful, possibly as a necessary business, albeit 
avery simple one suited to the ability and uncultured tastes of plain peo- 
ple. 

This mistaken view of agriculture is not universal, but it has been 
and’ is: still far too general. 

In the common mind agriculture is the inferior—other callings the 
superior. The largest case in.all history of ‘‘cart before the horse,’ is 
that one wherein so great a partof mankind have so persistently put 
agriculture to the rear—in the less honorable place, while other voca- 
tions are put to the front in the position of honor. 

In the whole hook-up of our civilization this ‘“wrong end too” posi- 
tion of things is strongly in evidence. 

This common under-estimati;on of agriculture, and the common aver= 
sion or distaste for agricultural pursuits, and the general trend or pull | 
of people andi institutions away from the farm and farm life, have long 
been noted and deplored by observing and right thinking men. 

Tee have profounding effected all social, political, and, economic re- 
lations and conditions. They have upset the proper balance of city and 
rural population. There are too few people on the farms, too many in the 
cities. There are not enough people on the farms to do the work well, 
while in the city there are three times as many as are needed to do tthe 


work there. There is boundless room and unlimited living employment 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 202 


in the country, while there is crowding and poverty and strife and 
strikes in the city, for lack of living employment. 

A few years ago there was a great strike in Chicago. I do not now 
remember just what precipitated it—no matter, at bottom the cause of all 
strikes is too many people needing the same job. During this particu- 
lar strike the storm for a while centered about some grain elevators. 
Thousands of men threatened to pull down the elevators and help them- 
selves to the wheat. At that time the elevators were filled with the 
cheapest wheat that was ever raised in the world; but there were So many 
people in Chicago who had no business there—no living business—that 
they could not all earn enough to eat of the cheapest bread the world 
ever had. 

This pulling away fromthefarms could not affect every other con- 
dition and institution and leave our great institution, our school, un- 
affected. And what a country of¢chools is this! Who can count our 
schools? They are like the stars which no man can number. 

But our schools, big, little, and medium, public and private, have 
been dominated in their organization and in their teaching by this same 
anything but farming spirit. 

They have taught our farmers’ boys and girls about everything under 
the sun except those very things they need and must know to make their 
work and business attractive, satisfying, successful. 

The attitude of the schools toward agriculture has been something: 
like this: Anybody can farm. You do not have to learn how to farm. 
You just know it without having to learn. ‘There is not much to learm 
about it, anyway. There isno science, no art about farming. You do 
not go to school to learn how to farm better, you do not have to. Yougo 
to school to learn how to do something else, so you may not have tofarm. 
Only those people who cannot do something else, work at farming. 
Strange! All this is passing strange, since if we but think for amoment 
we know that had it not been for the farming which went before them 
never a book would have been written, never a schoolhouse built on the 


earth. Agriculture is the science of sciences, the art of arts. 


264 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


When every other art andscience shall have been thought and 
wrought cut to its utmost limit, the science and practice of agriculture 
will still present boundless unexplored fields for work and research and 
reward, wherein every faculty of mind and body with which man is en- 
dowed may find the fullest, the mcst satisfying, the most inspiring exer- 
cise and employment. 

Do not misunderstand me, Isay nothing against our schools. They 
are good. They do theirwork well. That such a system of public and 
private schools as ours with its mighty teaching force and its vast ma- 
terial equipment should have been evolved in so short a period of time, is 
a matier to excite our wonder and to compel our highest admiration. 

For zeal, for self-sacrificing, for untiring laborsin behalf of our youth, 
that they may become intelligent worthy men and women and patriotic 
citizens, I say of our whole great army of teachers, from the presidents 
of our universities and collegesto the humbler but not iess useful dis- 
trict school teachers, there live no better, nobler, more helpful men and 
women than they. 

But just as earnestly Isay that our schools and our school teachers 
have been nearly all looking one way, and that way has been away from 
the farm. Is it anybody’s fault? No; it is everybodysfault. Itis the 
colossal fault of cur time and cur generation, to underestimate the 
dignity, the beauty, the profit, and the honor of farming and farm life. 

This streng attitude of our schools toward agriculture has of course 
tended strongly to draw young people from farm life to professional life. 
The schools have been turning out too many doctors, too many lawyers, 
too many professors; there is no need for them ail, but they have been 
taken too often from the farm where there is need of them. The pro- 
fessors have rather the best of it because they go on helping to turn out 
more doctors and more lawyersand more professors. 

To say the so-called learned professions are full, pressed down, and 


running over, is only hinting of their actual condition. 


Something over a year agoI read in a Chicago paper an account of 


graduating exercises which took place at Chicago University. Let me 


_ 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 265 


quote you verbatim 2 part of President Harper's address to the graduzics 
as it was reported: 

“You are now entering the werld and you will find that poverty will 
be the strongest opponent to overcome. You wko are emiering life 2s 
lawyers need only to look at the papers today to find that the average 
lawyers does not earn his salt Those who will become physicians will 
find that their only companion for a few years to come will be the wolf at 
the door; while those who go forth to teach, reed only to witness the 
struggles of the school teachersin this city. The school is beset with 
howls and wails for an increase of salaries.” 

This in that great and rich and growing metropolis. Chicago. 2 city 
affording as great or greater and more opportunities ior men and women 
trained for the learned professions than any other city: yet even there 
the prospect heid out to those graduates by the president was rears of 
starvation. If some other feilows had not the strength to fast as long as 
these graduates then they might eventually get the other fellows place. 

The first duty of an educated able-bodied man is to make his own 
living. The man who is not in scme w3y, at some point doing an amount 
of the world’s necessary work. equal to that required for the support of 
one man. is 2 burden on society. 

Imagine President Draper or Dean Davenport saying io 2 class zrad- 
uating from this agricultural college: “Gentlemen. you are going out 
to the farms. You have not mastered the whoie of agriculiural science, 
that will not be done by any living or yet to live: but rou have dome your 
work weil in the college and you are well equipped for your business: how- 
ever, I feel obliged to say to you that poverty will be the strongesi oppen- 
ent you will have to overcome. The average farmer is not carning his 
sali—that is. for his personal consumption. mind you, let alome the cetile 
and horses. The only companion you will have for some years to come 
will be the wolf ai the door.~ 

I just as much expeci to read of such a speech as that. having been 
made here, to a class graduating from this agricultural college. as I ex- 
pect to find myself tomorrow morning. sitting om some distant siar read 


266 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


ing that last night the cables of gravitation parted down here and the 
whole planetary outfit fell to everlasting smash-up. 

Thirty-four years ago there was organized here an Industrial Univer- 
sity. Not a university of the general sort, but of another sort, anew kind 
of university. A university differing in its organization—differing in its 
leading studies and in its aims and purposes from those already estab- 
lished in many parts of the country. The courses of study in the colleges. 
and universities existing when this new university was organized were 
adapted only to fit men for the so-called learned professions, law, medi- 
cine, etc. In this new university the leading studies were to be those re- 
lated to agriculture and the mechanic arts. Whereas the other univer- 
sities tended to withdraw their students from the pursuits of industry, 
this new university would aim by linking learning more closely to labor 
and by bringing the light of science more fully to the aid of the pruduc- 
tive arts, to enamor the sons and daughters of the farmer and the arti- 
san with their pursuits. There is no law in Illinois establishing a univer- 
sity of the general or older sort. There never has been such a law. 
There is a law establishing an industrial university. If this university 
has any legal existence or standing, it is an industrial university. By 
the intention of its founders, byits organic law, by its lawfully author- 
ized course of study, by the will of the people of Illinois, itis an industrial 
university, not less, not more. 

In his address delivered on tne occasion of the inauguration of the 
Illinois Industrial University, that great man, Dr. Newton Bateman, 
said: ‘What then is the grand distinguishing feature, purpose, hope of 
this university? In my view it is to form a closer alliance between labor 
and learning—between science and the manual arts, between man aid 
maune! between the human souland God, as seen in and revealed 
through his works. 

“Tt is to endeavor so to wed the intellect and hearts of the students 
we educate, to the matchless attractions of rural and industrial life that 
they will with their whole soul prefer and choose that life and conse- 


crate to it the results of skill and power that may here be gained. These 


. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ZOy, 


I hold to be the aims of this university. And we hope to attain them, 
not by a less extensive and thorough course of instruction than is given 
in other universities, but by a scmewhat different course and more es- 
pecially by emphasizing from the beginning to the end those studiegand 
sciences which look away from literary and professional life and toward 
the pursuits of the agriculturalist and the artisan.” 

Congress in 1862 made a liberal grant of land scrip to each state of 
the union for the endowment, support, and maintenance of at least one 
college in the several states accenting the benefits of the grant, whose 
leading object should be to teach such branches of learning asi related to 
agriculture and the mechanic arts, without excluding other scientific and 
classical studies, and including military tactics, in order to promote the 
liberal and practical education of the industrial classes in the several 
pursuits and professions o/ life. 

This act of Congress was the crigin of our university. The legisle- 
ture of Illinois by an act providing for the organization and mainten- 
ance of the Illinois Industrial University re-enacted the act of congress in 


identical words. 


The State of Illinois might have organized and provided for the 
maintenance of a university of the established or general sort, having 
colleges of law, medicine, etc., etc., including a college of agriculture 
and mechanic arts, but she did not, and has not. The perfectly obvious 
intent of the legislature was to establish a peculiar university, contra- 
distinguished from that other kind, in that its leading studies should re- 
late to agriculture and the mechanic arts, other classical and scientific 
studies being permissable whenand to the extent that they might sub- 
serve the single great purpose, namely, the thorough and liberal and 
complete education of the farmer and the artisan; this end and purpose 
being accomplished, the whole purpose of the university is accomplish- 
ed. It was deemed by the found rs that there were enough of the uni- 
versities of the other kind and that more were not needed. If no need 
in ’67 of establishing a university of the general sort, what need now can 


there be when within the borders cf our state there is: building by private 


268 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


beneficence, without charge to any taxpayer, what will with scarcely a 
doubt, soon become the most com pletely equipped, the most comprehen- 
Sive in its round of learning and the most richly endowed university of 
the older kind in the world. 

About three years ago when this university had been here more than 
thirty years, when in all there had been expended upon it $4,000,C00 or 
$5,000,000, the Illinois Farmers’ Institute appointei a committee to visit 
the university and see how it was faring with agriculture here. : 

The committee made its visit and investigation and reported that 
they found an agricultural plant worth about $7,000—$7,000! Shades of 
the founders! Excuse us farmers for what we could not help and for- 
give us for what we could have helped but did not. 

But my friends I doubt very much if Turner and Bateman and Gresg- | 
ory and their co-laborers would have any harsh words for us if they could 
communicate with us. They saw how the educational wind was blowing 
from the farm to the town, from agricultural to professional life, before 
they went. It was only a breeze in their day, but maybe from their spirit 
homes they have seen that breeze increase to a blizzard, sweeping things 
toward the town and toward the occupations of the town, as that other 
kind of blizzard' sweeps the snows of the ‘plain upon the hamiuet in its 
path. 

I am ready’to believe that those good men if they thought we could 
hear them, instead of chiding us, would say, boys, you ‘done noble” even 
to hold down your little cow barn in such a gust. | 

I have not much to say about the $7,000 plant. When the farmers 
heard about it, a movement to right things, general, intelligent, deter- 
mined, irresistible was begun. This great agricultural building is one 
of the fruits of that movement. The generous appropriation by the last 
legislature for better equipment of the plant, and for other purposes of 
the college is another fruit of that movement. There will be other and 


perennial crops of good fruit which that movement will bear. 


Farmers are conservative; they are not easily moved individually, 


and are harder to move en masse, but when they move, other things will 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 269 


be moved that need moving. If the university ship has been turned from 
its right course, little or much, or if it has been turned right about and 
headed the wrong way, the farmers will surely swing her around again 
and send her on her appointed way. They know her mission; it was 
clearly mapped out from the beginning, ard knowing it they will see to it 


that she have a chance to accomplish that mission. 


Lest some might think otherwise, let me say I have not spoken a 
word intended as an arraignmentof anybody for what may have been 


done or left undone in or concerning this university. 


There has been lack of information and consequent misunderstand- 
ing and disagreement among the people as to the true and lawful charac- 
ter, scope, and purpose of our university. I have deemed it my right, 
perhaps my duty asa citizen and farmer, to set forth here those purposes. 
And let no one infer from any utterance of mine that I take an unfavor- 
able or gloomy view of matters and events in general. I believe that the 
preponderance of human intention and human effort is toward the good. 
I believe that the prevailing course and tendency of human institutions 
‘is toward the better. They maytravel sometimes obliquely—zigzag— 
wrong end foremost—up side down—or even at times seem) to go back- 
ward, but altogether they seem to get onward and upward. 

Good things—better things—the best things come not at once, but by 
evolution, step by step from imperfection to excellence. 

Agriculture is: the peculiar science; in its beginning simple indeed— 
simplest of all; in its higher development we shall see it growing complex, 
comprehensive, drawing to its aid, assimilating and rendering subser- 
vient all sciences and becoming in its fullest development the Master 
Science. 

Since the children of men however simple and unlearned must live 
and! maintain themselves on the earth, and since they could live only upon 
ne products of the tilled field, it was necessary that they be able to pro- 
vide the means of sustaining life by the simplest methods of field cul- 
ture. 


270 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


The kind providence which cares for all living things, so ordered his 
laws that the! field by rude and simple means could be made to yield the 
necessities of life. 

But since we live by agriculture, we have been wont to look upon it 
simply as a means of living. He who finds in his vocation only the 

“means of living, becomes a joyless drudge and his vocation stagnant 
drudgery. 

May we not see in this the reason why myriads have tired of farm- 
ing and have turned away from the farm to other pursuits and’ profes- 
sions. And in this turning away of so many from the farm, to other pur- 
suits and professions, may we not find and see the cause of that marvel- 
ous development of other arts and sciences which so distinguishes) our 
time. I do not doubtit. The excessive interest in these, the excessive 
number engaged in them, and the excess of energy expended upon them, 
could have no other result, but to push their development to an amazing 


degree of perfection. 


But now on every hand we see the signs of another turning, a return- 
ing to agricultural pursuits. Other sciences and other arts are ripe now 
to serve their highest purposein the development of the master sciences, 
agriculture. The professions are full—crowded as we have seen. They 
no longer pay, to put it short, but that it not all nor most important; 
men and women conscious of power to aid in the world’s needed work 
and inspired by sublime desire and ambition to add by their labors some- 
thing to the world’s comfort, happiness, and betterment, disdain to waste 
their needed powers where not needed. We see that if place, success, and 
competence are to be gained for-themselves in professional life it must 
too often come by displacing and defeating others. 

With the condition of unskilled laborer and the artisan in the city 
we are familiar. Living employment is uncertain; there are too many. 
The mechanic, for seif-preservation, is compelled to limit the number of 
apprentices in his craft, even tothe exclusion of his own son. Profes- 
sional men are hesitating to bring up their sons to their own caliing. 


How is it with trade and commerce? There is war between individuals 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 27K 


and corporations for trade, of which there is not enough to go around; 
and nations that once fought for liberty and honor are now ready to fight 


for trade. 


The way out of itallis,tothe farm.To the farm is the place to go 
now, and! to the farm is the thing te go. People see it; not only plain 
men now, but schooled, educated, learned men see it and thermore they 
know the better they see it. Necessity may be the ointment that is open- 
ing their eyes, but they see itallthe same. When questioned by my 
young friends from the schools as to what field for effort is now most 


promising, I answer, the cornfield. 


We are about to return—we are returning to agriculture. We are 
taking another step in the evolution of better things for mankind. 

To the half empioyed, to the disappointed, discontented, striving, 
struggling millions in other over-crowded pursuits, agriculture says, come 
unto me and I will give you employment; I will give you food and cloth- 
ing; I will give you homes; I will give you contentment and honor; I will 
give you peace. 

But we are returning toanew agriculture lighted and glorified by 
science. To the new agriculture the agricultural college will be the 
main gate-way. 

The agriculture college and experiment station is one of the wisest 

conceptions of this or of any age. | 

It should not be regarded as merely a help to agriculture cr an aid 
however valuable; such an estimate falls far short of the truth. Itisa 
necessary, an indispensable agent. in the development of a better and 
more profitable and more engaging agriculture. The farmer cannot ex- 
periment profitably. Agricultural experiments for the most part require 
some years for their completion. There must be parallel experiments 
under varying conditions. Exact records must bepreserved. Expensive 
apparatus is often required. I need not recount the obstacles to success- 
ful experimentation by individual farmers; they are numerous and prac- 

- tically insurmountable. 


Bye ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


If for no other reason, a college or association of some kind is neces- 
sary, because experiments if left dependent upon the life and health and 
inclination of private persons, would almost certainly fail. 

Although comparatively new institutions, colleges of agriculture have 
abundantly proved their value. The railroad is not more to transporta- 
tion than the Agricultural College and experiment station will be to 
agriculture. 

There is but one opinion among those acquainted with their work; 
they must be maintained. Any farmer and all farmers who will watch 
the work done in these institutions and who will apply to their own 
work what may be applicable, will soon become their enthusiastic 
friends. 

A reasonable amount of public money judiciously expended in one 
agricultural college will return a hundred|fold to the common good. 

A wise public policy will surely give liberal support to the agricul- 
tural college and experiment station. 

We are met here to dedicate this great building, the largest agricul- 
tural college building, I believe, in tke world. It is consistent—we are 
the greatest agricultural community, and this building stands in the cen- 
ter of' the iargest tract of the most productive land comprised in any sin- 
gle state. It will be well equipped. We have herea corps of instructors 
many of them already renowned for eminent services to agriculture, all 
are iearned and skilled in the art, and devoted to it. 


To the great art—the greatest—we dedicate this splendid building. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 278 


Dairy Laws of Illinois. 


Laws of 1879, page 111. (Hurd’s Revised Statutes, chapter 38, sections 
9-9e.) 
AN ACT to regulate the sale of milk, and to provide penalties for the 

adulteration thereof. (Approved May 29, 1879.) 

Section 1. That whoever shall, for the purpose of sale for human 
food, adulterate milk with water cr any foreign substance, or whoever 
shall knowingly sell for human food, milk from which cream has been: 
taken, without the purchaser being informed or knowing the fact, or 
whoever shall knowingly sell for human food, milk from which what is 
commonly called “‘strippings’’ has been withheld, without the purchaser 
thereof being informed or knowing the fact, or whoever shall knowingly 
sell for human food milk drawn from a diseased cow, knowing her to 
be so diseased as to render her miik unwholesome, or whoever shall 
knowingly sell for human food, milk 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 i nformed 
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 “stripp:ngs” 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 asto be unwholesome, or whoever shail 
knowingly, with intent to defraud, take from milk after it has been de- 
livered to a cheese factory, or butter factory or creamery, to be manu- 
factured into any substance for human food, for or on account of the per- 


son supplying the milk or cream, or shall, witn like intent, knowingly 


274 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


add any foreign substance to themilk or cream, whereby it, or the pro- 
ducts thereof, shall become unwholesome for human food, shall be guilty 
of a misdemeanor, and for each ard every such misdemeanor 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 milk, with the view of 
offering the same for sale or exchange, or shall keep cows for the produc- 
tion of milk for market, or for sale or exchange, in an unhealthy condi- 
tion, or knowingly feed the same on food that produces impure, diseased, 
or unwholesome milk, shall be deemed guilty of a misdemeanor, and, on 
conviction, shall be punished by a fine of not less than fifty dollars nor 


more than two hundred dollars, for each and every offense. 


Sec. 5. Any person or persons who shall, in any of the cities of this 
State, engage in or carry onaretaii business in the sale, exchange of, or 
. any retail traflic in milk, shall have each and every can in which the 
milk is carried or exposed for sale 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 neglect for such 
marking, the person, or persons so neglecting shall be subject to the 
penalties expressed in section 2 of this act; but for every violation of this 
act, by so marking said cans, carriage, or vehicle, as to convey the idea 
that said milk is produced or procured from a different locality than it 
really is, the person or persons so offending shall be subject to a fine 


of one hundred dollars. 


Sec. 4. Any person whoshall, in any of the cities in this State, cffer 
for sale any milk from which the cream or any part thereof shall have 
been taken, shall offer for sale and sell the same as skimmed milk, and not 
otherwise, and shall have each car or vessel in, which suck milk is car- 
ried, or exposed for sale, plainlyand conspicuously marked with the 
words “Skimmed Milk.” Any person violating this section shall be sub- 


jecti to a fine not exceeding fifty dollars for each and every violation. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 2745 


Sec. 5. Upon the rendition of judgment imposing a fine as provided 
in the foregoing sections, it shall be the duty of the justice of the peace 
or other court rendering said judgment, also to render a judgment for 
the costs, and forthwith to issuc a capias or warrant of commitment 
against the body of the defendant commanding that, unless the said fine 
and costs be forthwith paid, the defendant shall be committed to the jail 
of the county, and the constable or other officer to whose hand said 
capias or warrant shall come shall, 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 
sooner be paid. 

Sec. 6. The addition of water or any foreign substance to milk or 
cream intended for sale or exchange, is hereby declared an aduttera- 
tion. Any milk that is obtained from cows fed on distillery waste, 
usually, called “‘swills,” or upen any substance in a state of putrefaction, 
is hereby declared to be impure and unwholesome. Nothing in this act 
shall be construed to prevent the addition of sugar in the manufacture 
of condensed: or preserved milk. 

Sec. 7. Section nine of division one of an act entitled “An act to 
revise the law in relation to criminal jurisprudence (approved March 27, 
1874); and all other acts and parts of acts inconsistent herewith are 
hereby repealed. 

Laws of 1883, page 54 (Revised Statutes, chapter 5, 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.) 


Section 1. Thatit shall be unlawful for any person or persons, com- 
pany or corporation, within this State to operate, carry on, or conduct the 
business of manufacturing butter or cheese on: the co-operative or divi- 
dent plan until such person or persons, company or corporation, shall 
have filed with the circuit clerk or recorder of deeds of the county in 


which it is proposed to carry on such business a good and sufficient 


276 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


bond, to be approved by such circuit clerk or recorder of deeds, in the 
penal sum of six thousand dollars, with one or more good sureties, con- 
ditioned that such person or persons, company or corporation, proposing 
to carry on such business will ,on or before the first day of each month, 
make, acknowledge, subscribe, and swear to a report in writing, showing 
the amount of product manufact ured, the amount gold, the prices re- 
ceived thereof, and the dividends earned and declared for the third month 
preceding the month in which such report is made, ard will file a copy of 
such report with the clerk of the town or precinct in which such factory 
is located, and will also keep publicly posted, in a conspicuous place in 
such factory, a copy of such report for the inspection of the patrons 
thereof, and that such dividends shall be promptly paid to the persons 
entitled thereto. 

Sec. 2. Such bond shall run to the people of the State of 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 perscn or 
persons interested for all damages sustained by them. 

Sec. 3. Such bond shall be recorded by the circuit clerk or recorded 
with whom the same is filed, and all such reports so filed with any town 
or precinct clerk shall be preserved by him and held subject to the i. 
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]ess than two hundred doliars nor more 
than five hundred dollars, or imprisonment 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 Si atutes, chapter 38, sections 39a-39c.) 


AN ACT to prevent frauds in the manufacture and sale of butter and 
cheese. (Approved May 31, 1879.) 
Section 1. That whoever manufactures, sells, or offers for sale, or 
causes the same to be done, any substance purporting to be butter or 


cheese, or having the semblance of butter or cheese, which substance is 


ILLINOIS Stale DAIRYMEN’S ASSOCIATION. Dells 
not made wholly from pure cream or pure milk, unless the same be man- 
ufactured under its true and appropriate name, and unless each pack- 
age, roll, or parcel of such substance, anid each vessel containing one or 
more packages or such substance, have distinctly and durably painted, 
stamped, or marked thereon the true and apropriate name of such sub- 
stance, in ordinary boldfaced capiial letters not less than five-lines pica, 
shall be punished as provided in section 3 of this act. 

Sec. 2. Whoever shall sellany such substance as) is mentioned in 
section 1 of this act to consumers, or cause the same to be done, without 
delivering with each package, roll, or parcel so sold, a label on which is 
plainly and legibly printed, in Roman letters, the true, and appropriate 
name of such substance, shall be punished as is provided in section 3 of 
this act. | 

Sec. 3. Whoever knowingly violates section 1 or section 2 of this act 
shall be fined in any sum not less than ten nor more than three hundred 
dollars, or imprisoned in the county jail not less than ten nor more than 
ninety days, or both, in the discretion of the court: Provided, Tnat 
nothing contained in this act shall be construed to prevent the use of 
skimmed milk, salt rennet, or harmless coloring matter, in the manufac- 
ture of butter and cheese. 

Laws of 1881, page 74 (Revised Statutes, chapter 38, sections 9f-9g.) 

AN ACT to prevent the adulteration of butter and cheese, or the saie 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 butter and 


cheese. (Approved June 1, 1881.) 


Section 1. That whoever manufactures, out of any oleaginous sub- 
stances, or any compound of the same 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 cream of the same, and shall sell, or offer for sale, the same as butter 
or cheese, or give to any person the same as an article of food, asi butter 
or cheese, shall, on conviction: thereof, oe fined not less than twenty-five 


dollars nor more than two hundred dollars. 


278 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 38, sections 9h-9o0.) 


AN ACT to prevent and punish the adulteration of articles of food, drink 
and medicine, and the sale thereof when adulterated. (Approved 
June 1, 1881.) 


Section 1. That no person shall mix, color, stain, or powder, or 
order or permit any other person in his or her employ to mix, color, stain, 
or powdex any article or food with any ingredient or material, so as to 
render the article injurious to health, or depreciate the value thereof, 
with intent that the same may be sold; and no person shall sell or offer 
for sale any such article so mixed, colored, stained, or powdered. 


Sec. 3. No person shall mix, color, stain, or powder any article of 
food, drink, or medicine, or any article which enters into the composition 
of food, drink, or medicine, with any other ingredient or material, 
whether injurious to health or not, for the purpose of gain or profit, or 
sell, or offer the same for sale, or permit any other person to sell or offer 
for sale any article so mixed, colored, stained, or powdered, unless the 
same be so manufactured, used, or sold, or offered for sale under its true 
and 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 all times readily visible, 
or unless the person purchasing the same is fully informed by the seller 
of the true name and ingredients (if other than such as are known by the 
common name thereof) of such article of food, drink, or medicine, at the 
time of making sale thereof or offering to sell the same. 

Sec. 4. No person shall mix oleomargarine, suine, butterine, beef 
fat, lard, or any other foreign substance, with any butter or cheese 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 percentage in which such oleo- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 279 


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 fr sale, any such 
article of food into the compositicn 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 shal lbe so construed as to prevent the 
use of harmless coloring matter in butter and cheese, or cther articles of 
food. 

Sec. 5. Any person convicted of violating any provision of any of 
the foregoing sections of this act shall, for the first offense, be tined not 
less than twenty-five dollars nor more than two hundred; for the second 
Offense he shall be fined not less than one hundred nor more than two 
hundred dollars, or confined in the county jail not less than one month 
nor more than six months, or both, at the discretion of the court; and 
for the third and ail subsequent offences he shall be fined not less than 
five hundred dolalrs 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 made ignorance of the provisions of the law a de- 
fense against prosecution, is repealed in the food commission bill. 

Sec. 7. The State’s attorneys of this State are charged with the en- 
forcement of this act, and itis hereby made their duty to appear for the 
people, and to attend to the prosecution of all complaints under this act, 
in their respective counties, in all courts. 

Sec. 8. All actsand parts of acts 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.) 

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 semblince of butter and designed to be used asa 


substitute for butter made from pure milk or its cream, is hereby de- 


280 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


clared to be imitation butter. Provided, That the use of salt and harm- 
iess coloring matter for coloring the product of pure milk or cream shall 


not be construed to render such product an imitation. 


Sec. 2. No person shall coat, powder, or color with annatto or any 
coloring matter whatever any substance designed as a substitute for 
butter, whereby such substitute or product so colored or compounded 
shall be made to resemble butter, the product of the dairy. No person 
shall combine any animal fat or vegetable oil or other substance with 
butter or combined therewith or with animal fat or vegetable oil or com- 
bination of the two, or with either one, any other substance or 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 resemble yel- 
low or any shade of genuine yellow 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 imitation or semblance of natural butter, nor 
sell, nor keep for sale, nor offer for sale any imitation butter, made or 
manufactured, compounded or produced in violation of this section, 
whether such imitation butter shall be made or produced in this State or 
elsewhere. This section shall not be construed to prohibit the manu- 
facture and sale, under the regulations hereinafter provided, of sub- 
stances designed to be used as a substitute for butter and not manufac- 


tured or colored as herein prohibited. 


See, 3. Every person who lawfully manufacture any substance de- 
signed to be used as a substitute for butter shall mark by branding, 
stamping, or stenciling upon the top and side of each tub, firkin, box, or 
other package in which said article shall be kept and im which it shall 
be removed from the place where it is produced, in a clean and durable 
manner, in the English language, the word “‘Oleomargarine,”’ or the word 


“Butterine,” or the words “Substitute for Butter,” or the words “‘Imita- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 281 


tion Butter,” in printed letters in plain, Roman type, each of which 
shali not be less than three-quarters of an inch in length. 

Sec. 4. It shall be unlawfulto sell or offer for sale any imitation 
butter without informing the purchaser thereof, or the persons or persons 
to whom the same is' offered for sale, that substance sold or offered for 
sale is imitation butter. 

Sec. 5. No person, by himself for another, shall ship, consign, or 
forward by any common carrier, whether public or private, any substance 
designed to be used as a substitute for butter, unless it shall be marked or 
he branded on each tub, box, firkin, jar, or other package containing the 
same, as provided in this act, and unless it be consigned by the carrier 
and receipted for by itstruename: Provided, That this act shall not 
apply to any goods in transit between foreign States across the State of 
Illinois. 

Sec. 6. No person shall have in his possession, or under his control, 
any substance designed to be used as a substitute for butter, unless the 
tub, firkin, jar, box, or other package containing the same be clearly and 
durably marked, as providedinthis act: Provided, That this section 
shall not be deemed to apply tc persons who have the same in their pos- 
session for the actual consumption 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 ag re- 
quired by the provisions of this act, shall be presumed to have known 
during the time of such possession or cortrol the true character and name 
as fixed by this act of such product. 

Sec. 7. Whoever shall have possession cr control of any imitation 
butter or any substance designed to be used as a substitute for butter, 
contrary to the provisions of this act, for the purpose of selling the same, 
or offering the same for sale, shall be held to have possession of such 
property with intent to use it in violation of this act. 


Sec. 8. No action ghall be maintained on account of any sale or con- 
tract made in violation of or with the intent to violate this act by or 
through any person who was knowingly a party to such wrongful sale 
or contract. 


282 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Sec. 9. Whoever shall deface, erase, 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 fineand imprisonment, in the discretion of 
the court, or the fine alone may be sued for and recovered before any jus- 
tice of the peace in the country where the offense shall be committed, at 
the instance of any person, in the nome of the people of the State of Illi- 
nois ag plaintiff. 

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 ag 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 Stated for any 
packer or dealer in preserved or canned fruits and vegetables or other 
articles of food to offer such canned articles for sale after January 1, 1886, 
with the exception of goods brought from foreign countries, or packed 
prior to the passage of this act, unless such articles bear a mark to indi- 
cate the grade or quality, together with the name and addressior such 
firm, person, or corporation that pack the same or dealer who sells the 
same. The firm, person, or corporation labeling such goods shall be 
considered the packer or packers. 


ic * % ww * we & 


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 
knowingly permit such false stamping or labeling, and any person, firm, 
or corporation who shall viclate any of the provisions of this act shall 


be deemed guilty of a misdemeanor, and punished with a fine or not less 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 283 


than fifty dollars; in the case of vendors, and in the case of manufactur- 
ers and those falsely or fraudulentiy 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 te 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 COMMISSIONERS’ 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 manu- 
facture and sale of articles of food, and to repeal certain acts or parts 


of acts therein named. 


Section 1. Be it enacted by the People of the State of Illinois repre- 
sented in the General Assembly: That the office of State food commis- 
sicner for the State of Illinois is hereby created. Within thirty days 
after this act shal 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) years from the date of his appointment 
and until his successor is appointed and qualified. Thereafter the term 
of office of the commissioner shali 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 annum and his necessary and actual ex- 
penses incurred in the discharge of his official duties. 

2. Such commissioner may, with the advice and consent of the Gov- 


ernor, appoint two assistant commissioners, each of acknowledged 


284 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Standing, ability, and integrity, one of whom shall be an expert in the 
matter of dairy products, and the other of whom shall be a practical and 
analytical chemist, who shall be known as State analyst. The salaries 
of such assistants shall not exceed eighteen hundred dollars ($1,800) 
each per annum and their necessary and actual expenses incurred in the 
‘discharge 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 person to assist in the same temporarily. 


3. The food commissioner shall have authority to appoint neces- 
sary inspectors not exceeding six in number to assist in the work of the 
food commissioner at such times and for such periods of time as may be 
required in the enforcement of the dairy food laws of the State. Such 
inspectors shall have the same right of access to places to be inspected 

‘as the commissioner. The compensation of such inspectors shall be 
three dollars ($3.00) per day for each day of actual service, and their 


necessary and actual expenses when so employed. 


4. It shall be the duty of the commissioner to enforce all laws that 
now exist or that may hereafter be enacted in this State regarding the 
production, manufacture, or sale of dairy products, or the adulteration of 
any article of food, and personally or by. his assistants to inspect any 
article of food made or offered for sale within this State, which he may, 
through himself or his assistants, suspect or have reason to believe to 
be impure, unhealthy, adulterated or counterfeit, and to presecute, or 
cause to be prosecuted, any person or persons, firm or firms, corporation 
or corporations, engaged in the manufacture or sale of any adulterated or 


counterfeit article or articles of food contrary to the laws of this State. 


5. It shall be the duty of the food commissioner to carefully in- 
quire into the quality of the dairy and food products, and the several 
articles which are foods or the necessary constitutents of food, which are 
manufactured for sale or sold or exposed or offered for sale in this State, 
and he may in a lawful manner procure samples of the same, and direct 
the State analyst to make due and careful examination of the same, 


and report to the commissioner the result of the analysis of all or any 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 285 


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 
rommissioner to make complaint against the manufacturer or vender 
thereof in the proper county, and furnish the prosecuting attorney with 
the evidence thereon and thereof to obtain a conviction for the offense 
charged. The food commissioners, or his assistants, or any person by 
him duly appointed for that purpose, shall have power in the performance - 
of their duties to enter any dairy, creamery, cheese factory, store, 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, tub, jar, bottle or package containing, or supposed to contain, any 
article of food, and examine or cause to be examined the contents thereof, 
and take therefrom samples for analysis. The person making such in- 
spection shall take such samples of 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 of tak- 
ing, to the manufacturer or vender of 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, securely seal up two samples of the article seized or taken, the 
one of which shall be for examination or analysis under the direction of 
the commissioner, and the other of which shall be delivered to the person 
from whom the article was taken. Any person who shall obstruct the 
commissioner or any of his assistants by refusing to allow him entrance 
to any place which he desires to enter in the discharge of his official duty, 
or refuse to deliver to him a sample of any article of fcod made, sold or 
exposed for sale by such person, when the same is requested, and when 
the value thereof is tendered, shall be guilty of a misdemeanor, punish- 
able by a fine of not exceeding fifty dollars ($50.00) for the first offense, 
and not exceeding five hundred dollars. ($500) or less than fifty dollars 


($50.00) for each subsequent offense. 


286 ILLINOIS STATE DAITRYMEN’S ASSOCIATION. 


6. It shall be the duty of the state’s attorney in any county of the 
State, when called upon by the commissioner or any of his assistants, to 
render any legal assistance in his power to execute the laws and to prose- 
cute cases arising under the provisions of this act. 

7. The State board of health may submit to the commissioner, or 
to any of his assistants, samples of food or drink for sears or 
.analysis, and shall receive special reports, showing the result of such 
examination or analysis. 

8. It shall be unlawful for the State analyst, while he holds his 
)ffice, to furnish to any individual, firm or corporation any certificate as 
to the purity or excellence of any article manufactured or sold by them 


to be used as food or in the preparation of food. 


9. The salry of the commissioner shall be paid from the fund appro- 
priated for the payment of the salaries of State officers, and his asistants 
shall be paid out of the State treasury from the same fund and in the 
same manner as the salaries of other employes of the State are paid, 
and their official expenses shall be paid at the end of each calendar 
month upon bills duly itemized and approved by the Governor, and the 
amount necessary to pay such salaries and expenses is hereby appro- 
priated. | 

10. The commissioner may, under the direction of the Governor, fit 
up a laboratory, with sufficient apparatus for making analysis contem- 
plated in this act, and for such purpose the sum of fifteen hundred 
dollars ($1,500), or so much thereof as may be necessary, is hereby ap- 
propriated; and for the purpose of providing materials, and for necessary 
expenses connected with the making of such analysis, there is also 
hereby appropriated so much as may be necessary, not exceeding six 
hundred dollars ($600) annually. The appropriation provided for in this 
section shall be drawn from the State treasury upon certified bills ap- — 
proved by the Governor. 

11. The commissioner shall 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 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 287 


preceding year and shall show, among other things, the number of fac- 
tories, creameries, and 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 number of complaints 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 thestatutes in force as his experience may 
justify. The commissioner may also prepare, print and distribute to the 
newspapers of the State, and to Such persons as may be interested, or may 
apply therefor, a monthly bulietin containing results of inspections, the 
results of analysis made by the State analyst of articles offered for sale 
contrary to law, with popular explanation of the same, and such other 
information as may come to himin his official capacity relating to the 
adulteration of food and drink products and of dairy products, so far 
as he may deem the same of benefit and advantage to the public; 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 shall be done by the 
State printer, and all expense for stationery and printing shall be au- 
dited and paid from the same fund and in the same manner as other State 
printing and stationery. 

All fines, penalties and costs recovered for violations of this act and 
other acts now enacted or hereafter to be enacted prohibiting or regu- 
lating the adulteration of foods shall be paid into the State treasury to 


the credit of the general fund of the State. 


12. No person shall, within this State, manufacture for sale, have in 
his possession with intent to sell, offer for sale, or sell any article of 


food which is adulterated within the meaning of this act. 
13. The term “food,” as used herein, shall include all articles, 


whether simple, mixed or compound, used for food, candy, drink or con- 


diment by man or domestic animals. 


288 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


14. An article shall be deemed to be adulterated within the mean- 
ing of this act: 

First—If any substance or substances has or have been mixed with 
it so as to depreciate, lower or injuriously affect its quality, strength or 
purity. 

: Second—If any inferior or cheaper substance or substances has or 
have been substituted wholly or in part for the article. 

Third—If any valuable necessary constituent or ingredient has been 
wholly or in part abstracted from it. 

Fourth—If it be an imitation of and sold under the name of another 
article. 

Fifth—If it is mixed, colored, coated, polished or powdered, whereby 
damage or inferiority is concealed, or if by any means it is made to ap- 


pear better or of greater value than it really is. 


Sixth—If it contains any added substance or ingredient which is 


poisonous or injurious to health. 


Seventh—If it consists wholly or in part of a decomposed, putrid, in- 
fected, tainted or rotten animal or vegetable substance or article, whether 
manufactured or not, or, if itis the product of a diseased animal, or if 
of an animal that has died otherwise than by slaughter: Provided, 
that an article of food that does not contain any ingredient injurious to 
health, and in the case of mixtures or compounds, which may be now, 
or from time to time hereafter, known as articles of food under their own 
distinctive names, or which shall be labled so as to plainly indicate 
that they are mixtures, combinations, compounds or blends, and not in- 
cluded in diflnition fourth of this section, shall not be deemed to have 
been adulterated. Provided, further, that all manufactured articles of 
food offered for sale shall be distinctly labelled, marked or branded with 
the name of the manufacturer and place of manufacture, or the name and 
address of the packer or dealer who sells the same. 

15. No person shall manufacture for sale, offer or expose for sale, 
sell or deliver, or have in his possession with intent to sell or deliver, 


any vinegar not in compliance with the provisions of this act. No vine- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 289 


gar Shall be sold as apple, orchard or cidar vinegar which is not tne pro- 
duct of pure apple juice, known as apple cider and apple, orchard or cider 
vinegar upon test shall contain not less than one and three-fourths per 
cent, by weight, of cider viniger solids upon full evaporation at the tem- 


perature of boiling water. 


16. All vinigar made by fermentation and oxidation without the 
intervention of distillation shall be branded with the name of the fruit or 
substance from which the sameis made. All vinegar made wholly or in 
part from distilled liquor shall be branded ‘“‘distilled vinegar.’ All fer- 
mented vinegar not distilled shall contain not less than one and one- 
fourth per cent, by weight, upon full evaporation (at the temperature of 
boiling water), of solids contained in the fruit from which said vinegar 
is fermented, and said vinegar shall contain not less than two and a half 
tenths of one per cent ash or mineral matter, the same being the product 
of the material from which said vinegar is manufactured. All vinegar 
shall be made wholly from the fruit or grain from which it purports to 
be or is represented to be made, shall contain no foreign substance, and 
shall contain not less than four per cent, by weight, of absolute acetic 


acid. 


17. No person shall manufacture for sale, offer for sale or have in 
his possession with intent to sell, any vinegar found upon test to contain 
any preparation of lead, copper, sulphuric acid or other mineral acid, or 
other ingredients injurious to health. All packages containing vinegar 
shall be marked, stenciled or branded on the head of the cask, barrel or 
keg containing such vinegar, with the name and residence of the manufac- 


urere or dealer, together with the brand required in section 16 of this act. 


18. No person shall offer for sale, sell or deliver for food or drink 
purposes, ice, natural or manufactured, containing any decomposed, pu- 
tid, infected, tainted or rotten animal or vegetable substance or any in- 
gredient which is poisonous or injurius to health. If intended for food 
or drinking purposes shall not be composed of water of lower standard 
of purity fee that required for domestic purposes by the state board of 
health. 


290 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


19. Any person or persons manufacturing for sale or selling or offer- 
ing to sell any candies or confectioneries adulterated by the admixture of 
terra alba, barytes, talc or other earthy or material substances, or any 
poisonous colors, flavors or extracts or other deleteious ingredients det- 
rimental to health, shall, upon proper conviction thereof, be punished by 
a fine of not less than ten nor more than one hundred dollars, or im- 
prisonment in the county pail not less than ten nor more than thirty 
days, or both such fine and imprisonment, in the discretion of the court. 

20. No packer or deater in preserved or canned fruits and vegeta- 
bles or other articles of food, shall 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 health, 
and unless such articles bear a mark, stamp, brand or label bearing the 
mame and address of the firm, person or corporation that packs same, or 
dealer that sells same. All soaked or bleached goods or goods put up from 
products dried before canning, shall be plainly marked, branded stamped 
or labeled as such, with the words “‘soaked”’ or ‘“‘bleached goods” in let- 
ters not less than two-line pica in size, showing the name of the article 
and name and address of the packer or dealer who sells same. 

21. No person shall manufacture for sale, have in, his. possession 
with intent to sell, offer or expose for sale, or sell as fruit, jelly, jam, or 
fruit butter, any jelly, jam or imitation fruit butter or other similar com- 
pound made or composed, in whole or in part, of glucose, dextrine, starch 
or other substance, and colored in imitation or fruit jelly, jam or fruit 
butter; nor shall any such jelly, jam or fruit butter or compound be 
manufactured or sold, or offered for sale, under any name or designation 
whatever, unless the same shall be composed entirely of ingredients not 
injurious to health; and every can, pail or package of such jelly, jam 
or butter sold in this State shall be distinctly and durably labeled “‘imi- 
€ation fruit, jelly, jam, or butter,’ with the name and address of manufac- 


turer or dealer who sells same. 

22. Extracts made of more than one principle must be labeled with 
the name of each principle or else simply with the name of the inferior or 
adulterant. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 291 


In all cases when an extract is labeled with two or more names, the 
type used is to be similar in size and the name of any one of the articles 
used is not to be given greater prominence than another. The word com- 
pound cannot be used. Extracts which cannot be made from the fruit, 
berry or bean, and must necessarily be made artificially, as raspberry, 
strawberry, etc., shall be labeled “artificial. Chocolates and cocoas 
must not contain substances other than cocoa mass, sugar and flavoring 
and will not be required to be labeled “compound” or ‘‘mixture.” Pre- 
pared cocoanut, if so labeled, shall contain nothing but cocoanut, sugar 


and glycerine, and shall not be classed as compound or mixture. 


23. Whoever shail falsebrand, mark, stencil or label any article or 
product required by. this, act to. be branded, marked ,stenciled or labeled, 
or shall remove, alter, deface, mutilate, obliterate, imitate. or counter- 
feit 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 and every offense. 


24. The taking of orders, or the making of agreements or contracts 
by any person, firm or corporation, or by any agent or representative 
thereof, for the future delivery of any of the articles, products, goods, 
wares or merchandise embraced within the provisions of this act, shall 


bedeemed 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, shall 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 hereunder, 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 


292 ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 


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 improsinment in the county jail for a period not ex- 
ceeding ninety days, or by both such fine and imprisonment, in the dis- 
cretion of the court. 

) 26. All acts and parts of actsconsistent with this act, and Section 
6 of an act entitled “An act to prevent the adulteration of butter and 
cheese, or the sale and disposal of the same, or the manufacture or sale 
of any article as a substitute for butter or cheese, or any article to be 
used as butter and cheese,’ approved June 1, 1881, be and they are hereby 
repealed. 

27. For the purpose of enabling dealers in products affected by this 
act to dispose of same without loss, it is hereby expressly provided that 
the penalties of this act, and prosecution under the same, are suspended 
until the first day of July, 1900. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 293 


Tuberculosis in Cattle. 


REPORT OF A MEETING OF ILLINOIS DAIRYMEN. 


A lengthy report of interest tall dairymen was printed in compliance 
with a resolution passed at a mass meeting of dairymen and _ stock 
breeders in Chicago, I1l., Dec. 31,1901, and at a similar meeting held in 
Elgin, Ill., Jan. 25, 1901. The Elgin meeting was attended by 200 to 300 
dairymen and was a representative meeting, great interest being taken 
in the subject. 

The report was made by acommittee consisting of Samuel I. Pope of 
Libertyville, Ill., E. J. Fellows of St. Charles, Ill., and W. A. Goodwin of 
Crystal Lake, Il. 

It begins with the first official recognition of the tuberculin test in 
Illinois, tells how it grew and the ruling on the question together with 
the trouble it caused and the heavy losses of cows tothe dairymen. It 
regarded the matter largely as a comspiracy of veterinarians to get fees 
for applying the test to cows, and points out the dangers due to the con- 
ditions under which tests were made, and also the improbability, and al- 
most impossibility, of getting correct results. It also reviews the ex- 
pense of making the tests while the State Board of Live Stock Commis- 
Sioners were doing the work, the number of cows slaughtered and the loss 
in money to the owners of these cows. It was claimed in the report that 
the tuberculin test had been used in a manner that has injured some 
apparently healthy cattle, and that it develops and hastens the disease in 
the cattle that react to the test. The report continues as follows: 


Your committee is decidedly of the opinion that laws for the suppres- 


204 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 
sion and prevention of contageous diseases among domestic animals are 
necessary and beneficial and that the state should have a board of Live 
Stock Commissioners who will wisely use the great discretion with which 
they are necessarily clothed. They recommend that the present laws on 
the subject be amended so as to embrace the following principles in re- 
gard to tuberculosis in cattle: 

1. The appraisal shall be the full market value of the living animal 
at the time of making the examination. 

2. That the owner shall receive such full appraised value for con- 
demned animals if they are not found to be tuberculous on post mortem 
examination, and 75 per cent of Such appraised value if they are found 
to be tuberculous on post mortem examination. 

3. No animal shall be condemned, quarantined or slaughtered as 
tuberculous without the owner’s consent in writing, unless it shall be 
found to be tuberculous by a physical examination. 

4. No animal shall be condemned or slaughtered on account of tu- 
berculosis without the owner’s consent in writing, after the state appro- 
priation for making compensation as above is exhausted. 

Progress is change, and yet change is not always progress. It is the 
part of wisdom to make haste slowly in matters where the mosi efficient. 
investigators disagree. 

The cattle owner will welcome improvement when it is shown to be 
improvement. His property, his markets, his health and the health of 


his family are at stake. To do otherwise would be but to injure himself. 


The utility of a general enforcement of the tuberculin test with the 
conditions that go with it, has not yet been demonstrated. In fact, such 
a course has been condemned by New York and Massachusetts, the states 
of all others that have had most experience in its use. 

And yet there is somethingin’ bacterioiogy, there is something in 
sanitation. Patient study of first principles has changed the world in a. 
hundred years. The scourge nolonger depopulates cities. The ounce of 
prevention will preserve the herds on the hills and plains. Let there be 


light, air, cleanliness, exercise in moderation, wholesome food and 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 295, 
drink without undue exposure to the elements, especially suddem 
changes from heat to cold, and without overtaxing those physical powers 
which have their limits in all living things as well as in the machines 
which man constructs. 

Briefly stated the objections to the use of tuberculin may be summed 
up as follows: 

1. The temperature of healthy animals and those affected with other 
diseases sometimes rises after the injection of tuberculin. 

2. Some tuberculous animals do not react to the tuberculin. 

3. Tuberculin does not determine the stage of the disease, but con=- 
demns animals which might live for years and possibly recover. 

4, Tuberculin may produce he disease in healthy animals and cer- 
tainly hastens its progress in those affected. 

5. It is claimed that identically the same action as that of tuberen- 
lin can be produced by the injection of the extracts of other products of 
various bacteria, even such as are known to have no disease producing 
properties. 

6. 'Tuberculin is a poison and it is not desirable to inject a poison 
into the circulation of a cow that is giving milk for human use. 

7. It develops the germ it was intended to kill; adding poison to 
poison, it is cumulative in its effect. 

8. The particular cases have been too few to warrant a general con- 
clusion. Because it has apparently caused no injury to some heaithy 
cattle it can not be assumed that it is harmless to all healthy cattle. 

9. The expert skill, knowledge of the herd and entire contro! of al} 
the conditions which made the reputation of tuberculin as a diagnostie 
at the experiment stations are unattainable and impossible in its genera} 
application. 

10. Socalled tuberculosis can be stamped out in any herd of cattle 
without using the tuberculin test. 


11. The compulsory slaughter of cattle under the tuberculin test has 
been condemned and abandoned wherever it has been tried to any great 
extent. This is notably true inthe states of New York and Massachu- 
setts. 


206 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


12. It is a vain attempt to eradicate a disease by removing the 
effects while leaving the proximate cause, unsanitary conditions and 
harmful methods, in full operation. The last germ could not be caught 


and destroyed without altering the entire plan of creation. 


. The great dairy and stock feeding industry of the state requires for 
its successful prosecution a large amount of raw material in the shape 
of imported living cattle. For this reason the universal quarantine 
against the cattle of the outside world bears most heavily upon the in- 
dustry here. Such quarantine can only be justified on the ground of 
stern necessity for the protection of private property and the public 
health. But if it be true as claimed that but few, if any, have been 
condemned as tuberculous out of the thousands of imported cattle that 
have been tested with tuberculin, it would indicate a remarkable health 
condition of live stock in those regions that furnish the supply. This 

importation, then, would be a source of purification and not of infection, 
if it could come in “‘pure and undefiled” by tuberculin. But it is a grave 
question whether the injection of tuberculin into the blood of every 
animal (without which they cannot come in) may not itself be danger- 
ous to the public health. The large herds of the Fox River Valley and 
the entire milk shipping district where cows are crowded to their full 
capacity every day in the year, require a constant supply of fresh mater- 
ial to maintain the health and efficienty of the dairy. This supply for 
cow-consumers comes from cow-producing sections with small herds, 
kept largely in the open air,, where tuberculosis in cattle is seldom or 
never found. To shut off the fountains that supply a living stream is 
to leave it to pollution and decay. It is suggested that quarantine be 
restricted to regions known to be affected with some dangerously con- 


tagious disease. 


We believe that the State Board of Live Stock Commissioners are 
acting under a wrong interpretation of the statute: First, in regarding 
tuberculosis in cattle as a “dangerously contagious or infectious dis-— 
ease” of a character that would justify the destruction of private property 


without fair compensation to the owner; and second, in adopting a slid- 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. | 207, 


ing scale which gives the owner the dead value of a dairy cow instead of 
the living value, fixed from her appearance at the time of appraisal as 
the law intended. 

Our report would not be complete without some reference to Bulletin 
No. 1 on Tuberculosis and the Tuberculin Test, issued by the State Board 
of Live Stock Commissioners an March 29,1900, and incorporated in their 
annual report for the year ending October 31st, 1899. We believe it to 
be a most unwise, unfair, and misleading document, in that it gives but 
one side of the question and that greatly overdrawn. 

The question of transmissibility of tuberculosis from animal to man 
is still unsettled. Manyinvestigators claiming that it is possible, but 
after years of study and search are not able to point to a single authentic 
case of a person having contracted tuberculosis through the beef or pro- 
ducts of the cow. 

Another set of scientists claim that there is a difference in the bacilli 
of human and bovine tuberculosis and that the germ of one cannot exist 


in the other. 


A fact that strongly corroborates the. latter is that during the past 
fifty years while the use of beefand dairy products has greatly increased, 
tuberculosis in the human family has decreased 40 per cent. And peo- 
ple who use most of the products and are most in contact with cattle 


have least of the disease. 


There is still another set of scientific theorists who claim that the 


germ is the product and not the cause of the disease. 


The live stock board by a series of experiments with milk from tuber- 
culous cows on guinea pigs, by innoculation, have tried to demonstrate 
the theory of transmissibility. This is manifestly unfair. The guinea 
pig is a very delecate, short-lived little creature, valuable perhaps for cer- 
tain lines of experiments, but not for one involving the question of tuber- 
culosis, because of its susceptibility to the disease. In fact, tuberculosis 
is its greatest enemy, and then there is no way of knowing whether or not 
the conditions shown upon the postmortem examination existed before 


the inoculation was made. 


298 _ ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


It has been almost universally conceded that there could be no germs 
in milk unless the udder or mammary glands of the cows were affected, 
and they were finding so very few thus affected, that it was necessary to 
dado something to scare this feeling of relief out of the people. ‘Their re- 
port shows one cow that re-acted to the test; but no tuberculous lesions 
were found in the body, but tubercle bacilli were found in the milk and 
cream. Here is certainly grounds for a suspicion that if these germs were 
found in this cow’s milk the old cow was not the guilty party. 

Their report makes no mention whatever of the thousands of cows 
imported into the state under the proclamation of Gov. Tanner, which 
had to be tested at great inconvenience and cost to the owner, and in 
many cases to the ruin of the cattle. 

Another point in connection with the milk which these experiments 
were made is the manner in which the samples were secured. One mem- 
ber of this committee was present at the slaughtering house at the corner 
of Butler and 40th streets, Chicago, where these cattle were to be slaugh- 
tered and saw the samples of milk taken from the cows, out in the pen 
adjacent to the slaughter house. No precautions were taken to cleanse 
the udders or in any way to prevent the contamination of the milk from 
other sources. 

Just think of it, taking forty-one cows two or three weeks after they 
had been injected with tuberculin and condemned in the country, putin 
a car and shipped to Chicago, standing around in filthy pens for several 
hours, having missed at least two previous milkings, cornering them up 
in the yard to secure a sample oftheir milk, then injecting the concen- 
trated flued in large doses into the over-sensitive, delicate little guinea 
vig, and then putting their findings into a report to prove the transmissi- 
bility of tuberculosis from the bovine to the human. 

SAMUEL I. POPE, Libertyville, Il. 
E. J. FELLOWS, St. Charles, I. 
W. A. GOODWIN, Crystal Lake, III. 


The remainder of the report is made up of affidavits from authorities 
in support of the position taken by the dairymen of the state against the 
regulations as applied by the Live Stock Commission of Illinois. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 299 


DR. KOCH’S CONCLUSION. 


Dairymen of the state will be interested in a report before a medi- 
eal congress in London, Eng., by Dr. Koch, the great German scientist, 
and leading authority at the present time on tuberculosis. The doctor 
asserts, after long experiments, that tuberculosis cannot be transmitted 
from the cow to the human. A Special cable on Dr. Koch’s address be- 
fore the medical congress is given in the Chicago Tribune of July 23, 


1901, as follows: 
“Dr. Robert Koch’s address on Tuesday at St. James’ hall before the 


Tuberculosis congress was extraordinary in many respects, but chiefly in 
the hopeful view he took of the curative possibilities achieved by science. 
In elaborating this idea he pointed out that, according to his experiments 
and observation, the chief scoure of contagion was from the human spu- 
tum. This was brought out when he made the declaration that the trans- 
mission of tuberculosis through milk was inconsiderable, and that heredi- 


ty had little to do with the spread of the disease. 


“The chief source of human tuberculosis, he said, was the diffusion 
of sputum, and the natural preventive measures were to remove patients 
from the small, overcrowded dwellings, the establishment of special hos- 
pitals for them, the compulsory notification to the health authorities of 
all cases of tubercular disease, a Systematic disinfection of sick rooms, 


and the founding of sanitariums where cures could be effected. 


“This hall was crowded with medical men, and there was a group 
of scientific experts on the platform when Dr. Koch was introduced by 
Lord Lister with the simplicity becoming such a great man of science. 
He was welcomed with British heartiness. His address occupied about 
eighty minutes, and was followed with intense interest. Dr. Koch read 
it in English with deliberate and painstaking effort to repress the 
marked German accent, but with no lack of emphasis when the contro- 
versial passages werereached. He is a tall, full habited man with a high 
forehead, large spectacles, and stooping shoulders—the embodiment of 


German scholarship and thoroughness in scientific investigation. 


300 ~~ ~+=«ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


“Dr. Koch’s main theme was the best method for fighting tuberculosis 
in the light of his experience gained in combating the bubonic plague, 
cholera, hydrophobia, and especially leprosy, which he described as 
caused by a parasite closely resembling the tubercle bacillus. 

.“He pronounced hereditary consumption to be extremely rare, and 
considered the sputum of a consumptive patient the chief source of in- 
fection. He gave an account of recent experiments in Berlin, which 
served to prove that human tuberculosis could not be transferred to ani- 
mals. Lord Lister subsequently admitted that the evidence seemed satis- 
factory, and Dr. Koch had also satisfied himself that the converse propo- 
sition was also true and that human beings were not susceptible to bovine 
tuberculosis communicated through milk, butter, and meat. This con- 
clusion Lord Lister was unwilling to accept on the evidence cited by Dr. 
Koch, and several experts from the continent talked over the matter with 
various results. 

“Dr. Koch himself declaredthat infection by milk and the fiesh of 
tubercular cattle was hardly greater than by hereditary transmission, 
and that measures against it were inadvisable. 

“Dr. Koch took a hopeful view, both of preventive and curative 
measures, and explained how much good work had been done by the 
consumptive hospitals in England. He also highly praised Dr. Briggs’ 
system and organization in New York as worthy of study and imitation 
by all municipal and sanitary authorities. 

The associated press cable to the Chicago Record-Herald reviews 
Dr. Koch’s address as follows: 

“The feature of today’s session of the British congress on tubercu- 
losis was Dr. Robert Koch’s paper, which was listened to with the deep- — 
est interest by a big gathering in St. James’ hall. Lord Lister (professor 
of surgery in the Glasgow and Edinbrugh universities and one of the 
British vice presidents of congress) introduced the noted German pro- 
fessor to the assembly with highly complimentary words. 

“During his address Dr. Koch said his experiments had satisfied him 


that human tuberculosis and bovine tuberculosis were radically different 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 308 


diseases, and that he had amply demonstrated cattle could not be infected. 
with human tuberculosis. The counter proposition that human beings. 
were not liable to infection from bovine tuberculosis was hard to prove, 
the doctor said, owing to the difficulty of experimenting upon human sub- 
jects, but personally he was satisfied such was the case. 

“After reciting at length post mortem evidence supporting this belief, 
Dr. Koch gaid if this point were conceded, it remained to determine the 
chief sourse of contagion. He said human immunity to bovine infection 
disposed of the belief of infectionthrough dairy products, and he con- 
sidered this source of danger so slight as to be unworthy of precautionary 
measures. 

“Heredity was also an important factor in the transmission of tuber- 
culosis, in his opinion, though the contrary had long been believed. MDr. 
Koch said the chief danger of contagion iay in the sputum of cousump- 
tive patients and that a remedy was to be found in a law preventing the 


consumptive from strewing contagion about him. 


“Several methods to this end were available, said the doctor, the 
surest of which being that of isolation in sanitariums. This, unfortun- 
ately, was impracticable, but he strongly urged the establishment of 
special consumptive hospitals and the obligatory notification of the au- 
thorities of the existence of the disease, the disinfection of their quarters 
whenever consumptives changed their residence. and the dissemination of 
information of the people concerning the true nature of consumption to 
aid in avoiding and combating it. 

“Dr. Koch highly complimented Dr. Hermann M. Briggs (pathologist 
and director of the bacteriological labors of the New York City Health 
Department) upon the representative measures concerning tuberculosis 
taken in New York City, where, he said, the mortality from tuberculosis 
had been reduced 35 per cent since 1896. He recommended the system 
organzed by Dr. Briggs\'in New York to the study and imitation of all 
municipalities. 


“Dr. Koch closed his remarks by expressing his belief that the ulti- 


mate stamping out of tuberculosis was possible.” 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


MEMBERSHIP LIST FOR 1901. 


Atchison, M. G., Woodbine. 
Alexander, C. B., Chicago (Star Union 
Line). 


Beede, Mrs. Chas. Chadwick. 

Bates, J. G., Chicago (Worcester Salt 
Co.). 

Bidduiph, J. R., Providence. 

Barwell, J. W., Waukegan. 

Boethke, Wm., Elmhurst. 

Barrett, F. H., Union. 

Bloyer, Otto, Elkhorn Grove. 

Bloyer, George, Harper. 

Burton, D. C., Kaneville. 

Brundige, Mrs. Emma, LaFox. 

Blood, F. J., Chicago (Wells, Richard- 
gon & Co.). i 


Clapp, C. E., Quincy. 

Carpenter, K. B., Thomson. 

Crippen, G. E., Portage, Wis. 

Charles, A. D., St. Charles. 

Cheesman, James, 2112 Michigan ave., 
Chicago. 

Carr, George S., Aurora. 

Coolidge, J. H., Galesburg. 

Camp, L. E., Potsgrove (Carroll Co.). 

Crissey, N. O., Avon. 

Cooley, Fred A., Yorktown. 


303 


Allen, Fred J. (C.,M. & St. P. R.R.). 


Anderson, C. A., Altuna. 
Ardrey, R. G., Oakdale. 


Becker, Chris, Elgin. 
Buelter, Henry, Batavia. 
Barkley, A. C., Elgin. 
Bueler, Anton, Bemes. 
Betts, H. S., Rockford. 
Boehmer, H., Barrington. 


Bagley, F. R., Chicago (Francis 


Moulton & Co.). 
Breed, G., Galesburg. 
Bloomfield, R. A., Mt. Sterling. 
Burton, G. F., Mt. Carroll. 
Baldwin, Geo. H.{ Mendon. 
Beatty, Frank, Fairhaven. 


Crosier, Eli I., Utica. 
Carlson, John, Aurora. 
Caven, George, Chicago. 
Christ, John, Washington. 
Cook, F.. L., Lyle. 

Cooper, Miss Mae, Steward. 
Carr, J. W., Aurora. 

Carr, F.. A., Aurora. 
Carpenter, H. E., St. Paul, Minn. 
Cooley, J. H., Hillsdale. 
Collyer, W. D., Chicago. 


304 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


D 
Dubois, F. S., Rockford. Deitz, E. J. W., Downers Grove. 
Davis, S. E., Elgin. Davenport, Prof. E., Urbana. 
Davis Bros., Fairfield. Duel, H. R., Sandwich. 
Danielson, Peter, McConnell. Dunlap, Mrs. Theodore, Abingdon. 
Davis, C. W., Woodstock. Dorsey, L. S., Moro. 

BH 
Eastman, H.,; Shabbona. Eaton, HE. N., Chicago. 

F 
Finck, N. W., Victor. Fulrath, P. G., Bristol. 
Frein, H. P., Smithton. Fourbain, B. C., Belvidere. 
Freund, S. H., Johvsburgh. Fraser, Prot. W. J., Urbana. 
Francisco, M., Wauconda. Fredericks, Andrew, Manhattan. 

G 
Gurler, H. B., DeKalb. Goodrich, C. P., Ft. Atkinson; Wis. 
Gurler, G. H., DeKalb. Green, S. F., Aurora. 
Gullickson, Martin, Frankfort Station. Grout, A. P., Winchester. 
Grover, W. J., Belvidere. Gibbons, P. H., Elgin. 
Gray, Samuel, Hastings. 

H 
Herman, G., Manhattan. Hardfker, F. H., Chicago (Merchants’ 
Haughland, A. C., Little Turkey, Ia. Despatch Transportation Co.). 

(Heller & Merz.) Hoisington, S. S., Stillman Valley. 

Hopkins, H. H., Hinckley. Haecker, Prof. T. L., St. Anthony 
Hollister, W. S., Pana. Park, Minn. 
Hoppensteadt, Geo. W., Eagle Lake. Harvey, W. R., Clare. 
Hostetter, W. R., Mt. Carroll. ' Hicks, J. E., Thomson. 
Hostetter, A. B., Springfield. ‘Henry, R. J., Millersburg. 


Hawthorne, G. E., Elgin. 


J 


Jennings, A. A., Chicago. (Star Union Johnson, Lovejoy, Stillman Valley. 
Lines). 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


K 


Knigge, L. H., McHenry. 
Kendall, George, Forreston. 


Ludwig, Mat, Goodings Grove. 
Lally, W. A., Chicago ((Erie Despatch 
Transportation Co.). 


Mann, W. E., Kaneville. 

Metzger, F. L., Millstadt. 

McNish, F. J., Chicago (Creamery 
Package Mfg. Co.). 

Moore, W.S., Chicago. 

Muller, F. J., Milledgeville. 

McCredie, Wm., Elgin. 

Mallory, Grant, Freeport. 

McFarland, Frank, Big Rock. 


Nowlan, Irvin, Toulon. 
Nelson, Peter, Creston. 
Nolan, H., Hinckley. 
Newman, Joseph, Elgin. 


Olson, Chas., Kirkland. 
P 


Poplett, C. A., Dunlap. 

Powell, J. W., Peoria (Merchants’ 
Despatch Transportation Co.). 

Petit, Peter, North Aurora. 

Patterson, J. P., Plainfield. 


Redpath, R. C., Baldwin. 
Rutter, Geo. F., Sr., Libory. 


Kirkpatrick, J. R., Oakdale. 
Kilbourne, C. S., Aurora. 


Long, M., Woodstock. 
Lucas, O. F., Belvidere. 
Lloyd, W. B., Glen Ellyn. 


Myers, O., Little Rock. 
MecNurliu, Wm. L., Stewart. 
Mason, J. P., Elgin. 

Mason, J. L., Elgin. 

Mylie, Dr. R. C., Aurora. 
Murphy, R. R., Garden Plain. 
Monrad, J. H., Winetka. 
Musselman, 8. L., Brookville. 


Newman, John, Elgin. 
Nolting, EH. L., Elgin. 
Nolting, August, EHigin. 


Peak, 58. W., Winchester. 
Powell, L. A., Bowen. 
Phillips, Louis, Germantown. 
Patton, R. A., Hanna City. 


Reed, Geo., Belvidere. 
Rotermund, H. F., Bemes. 


306 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Reed, Oscar W., Lebanon, O. Rice, H. B., Lewiston. 
Rawson, Frank E., Sugar Grove. 


Ss 
Shearer, A. J., Aurora. Schlattmann, Fred, St. Libory. 
Sykes, Josiah, Kaneville. Springer, Mrs. Eva H., Springfield. 
Sudendorf, E., Elgin (Wells Richard- Slouborg, Thomas, Savanna. 

son & Co.). Smith, Albert, Springfield, Wis. 

Spicer, C. W., Edelstein. Soverhill, S. G., Tiskilwa. 
Spicer, J. G., Edelstein. Sears, Howard O., Garden Prairie. 
Steidley, A. B., Carlinville. Spanger, &. H., Big Rock. 
Spencer, C. 'V., Chicago. Sioggett, John, Hinckley. 
Sawyer, J. Y., Chicago. Stewart, John, Elburn. 
Swanzey, L. M., Ridott. 

T 
‘Thompson, A. EK., Popiar Grove. Thurston, Henry F.., Chicago. 
Thompson, Frank B., Greenwood. Tripp, F. A., Chicago (Heller & Merz). 
Tindall, W. K., Malta. Taylor, W. H., Stillman Valiey. 
Thompson, M. H., Elgin. 

Vv 
VanPatten, David, Plainfield. 

W 
Wright, F. W., Joslin. Woodring, F. H., Hlgin (Creamery 
Wood, R. L., Woodhull. Package Mfg. Co.). 
Wilson, Geo. R., Monmouth. Winton, W. W., Madison, Wis. (C. St. 
‘Welford, R. G., Bed Bud. P.& M.R. R.). 
‘Williams, C. H., Elgin ((Genesee Salt Waterman, Geo. E., Garden Prairie. 

Co.) Wentworth, HE. M., Davenport, Ia 

‘Wilson, E. L., Manhattan. (Star Union Lines). 
Wilder, C. R., Manhattan. Willson, D. W., Elgin. 
Waspi, J. §., Spring Grove. Wright, S. N., Hilgin. 
Woodard, C. H., Kaneville. Woolverton, D. C., Chicago. 

Y 


‘Young, W. H., Aurora. Young, F. L., Kaneville. 


ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 307 


Table of Contents. 


Page 
Ne ao ONA MTG ATN STUN AUN fe ee bale eo cieie ee wie ss 9 ees ete es 2 
isemONOMICCTS) cei). ie se cc cee ee ee ale EON ES NMG Nin asco 3 
By-Laws of the Illinois State Dairymen’s Association .............. 4 
Rrawer——meva Mir) ONeill... oe ke ec cee 8 PaaS aaa anU NaNH a Ane cae eat ects 8 
MoOKeSsOMMNVielcome—— Mayor Howard 2.2.00. .0 8.2. cee wwe cee eee 9 
Iespomce-—_oecretary Geo. Cavern. kk kee ecw ewe eet weelees 10 
sige nea me IMI AACE ESS), 0/05 6c ete < 2 slog ssc) lallelevs ele e\eleieie ace eretleneisce 12 
Peomomicdl vale Production—Brof. 1. lL. Haecker...........00... 0. 17 
Dairy Cows and How to Care for Them to Get the Best Results—C. 

HEPC OONCUNTGOUM Ber y fee cla ste cles talee elle ene ate ee oleley hy eusval elie sl alS lieve es ee oialeie ler 40 
FGM S CMON MMe VOT AC ech e SM KROe Re isda lal iualeeilel ers idis sce SG sie lee 6 6 52 
ENCORE SSMU EAT wElOSUTCECEI! 36 ecg adic ess sic alain ocleg esi area ela eieuialele Ni 
DAE SHOM MUO pe——PVror Wi J. HYaSer oc ce ce ccc cece eeeewces 67 
PomimyvnOn thevDairy Marm—E. M. Munger’... .s. ..0ccccesse ccc 78 
EouGaMer wip) a Dairy Herd—Prot. Praser so0.20 13. cc ee elk we cee 82 
High Grade Vane tes se Gr UNTO TS eeiccaiarees tas soulmate Veen MMII LM aba Maes uC ne 90 
Care and Handling of Milk on the Farm-—Prof. Oscar Erf.......... 98 
iypessand Qualityiot Harm Stock—A:. P. Grout soo. 0 sec ee ee 106 
Feeding and Care of the Dairy Cow—J. P. Maso ................. 117 
SS COGe MO NMM eMC M My ice cosh) are is cote ieiatin "es leieua tee airs Sheraope au Oils wl tale al aleve leis 124 
Possibilities of Dainyine——Menry Wallace. .:....6..0 «...c0dens ws cle 126 
PMCS See eile UO AVC INI) OU o0c 550. (src fe ay sa.s5) 6) wie (0's. sprees) a'wi-e o\ ss), sisialol elvis lace 132 
PMO Sire VINNIE LOO CN eli wok Nh). SiMe slate. ales s sie siu lia eo, 1s a1 ollel wpeleie 143 


Pasteurizing—Nels Bengtsson 


308 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 


Cheese Possibilities of -Wineis— hy ik Aderhold).) 2.4... ee 149 
Cheaper Production and Larger Profit for the Dairymen—H. C. Car- 
PAOTCOT  o oieie ee 's ia) “see oor e lo win ore) 6) alleys @ alll a) c/a) ciel ae is) yee 157 
Raising Calves on Separator Skim Milk—F. W. Belden ............ 166 
Chicago Milk Market—Edward N. Haton ........:.....cee ----s-se 169 
Relationship of Buttermaker and Patron—David Van Patten ...... 179 
Mnsilaze—H. B. Gurler . 35030. waveisc sare sures see hs oe oe oe ee 184 


What Creamery Managers Con Do to Induce Patrons to Supply Better 


and More Milk—Joseph Newman! ?2225 2.4 202. ssh see ‘A197 
Division of the Pro).Rata Purse. (3.050500) oe 208 
Treasurer's, (REDOTU 2 5). esc ee lesieie tbo ie abet Rie eterna tae er 209 
secretary's Report ioc oes ede wine baie ene rele Cee 209 
Board of Directors’, Meeting ... 3.06. 6.66. 2s en eles cen eee .~ 20 
Dedication of Agricultural College Building ........ .............. Biles 
Dairy Laws of Illinois....... cue ie wie ocerg 4 tele sace je Spb tenia wale eck tae eS 273 
Pure Food Commissioner’s Bill... 2... 20.000. Je eons. pee eee eee 283 
Tuberculosis: im: Cattle 0.) yo ac ejects oles one ee 01 a tel steical st eirelte) eae men ane are 293 


Membership List for 1901.................... 


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