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‘Cwenty-Sixth
Annual...
Report ...

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of the Illinois
State Dairymen’s

Ielele

Association

Convention held at Belvidere,
Illinois, January 9th, 10th
and Ilth.

COMPILED BY
GEO. CAVEN, Secretary

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STENOGRAPHIC REPORT BY MISS E. EMMA NEWMAN

£OLO1+O1O1610101010!O101016161010101016101010L01

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C1-04049104046404810104016F

NEWS-ADVOCATE PRINTING AND BINDING HOUSE
ELGIN, ILL., 1900

Letter of Transmittal

Office of Secretary
Illinois State Dairymen’s Association.

Chicago, Il11., 1900.
To His Excellency J. R. Tanner, 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-sixth annual meeting, held at Belvidere, Illinois, Jan.
9,10, and 11, 1900. Respectfully,

GEO. CAVEN, Secretary.

List of Officers, 1900

President—
GEO. H. GURLER, De Kain.

Vice President—
S. G. SOVERHILL, Tiskilwa.

Directors—

GEO. H. GURLER, DeKalb.
JOSEPH NEWMAN, Elgin.
S. G. SOVERHILL, Tiskilwa.
JOHN STEWART, Elburn.

J. H. COOLIDGE, Galesburg.
R. R. MURPHY, Garden Plain.
J. R. Biddulph, Providence

‘Treasurer—
H. H. HOPKINS, Hinckley.

Secretary—
Geo. CAVEN, Chicago.

157470

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

OF SICERS.

Section 1. The officers of this Association shall consist of a Presi-
dent, Vice President, Secretary, *reasurer, 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 €x-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 busi-
ness for each regular annual meeting of the Association and of the Board
of Directors, and upon the written request of five members of the Asso-
ciation is shall be his duty to call such special meetings. It shall be his
further duty to call on the State Auditor of Public Accounts for his war-
vant on the State Treasurer, for the annual sum appropriated by the Leg-
islature for the use of this Association, present the warrant to the Treas-
urer for payment, and on receiving the money receipt for the same,
which he shall pay over to the Treasurer of the Association, taking his,

receipt therefor.
DUTIES OF THE VICE PRESIDENT.

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

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 5

DUTIES OF THE SECRETARY.

See. 4. The Secretary shall record the proceedings of the Association
and of the Board of Directors. Jie shall keep a list of the members, collect
all:‘the moneys due the Association (other than the legislative appropria-
tions), and shall record the amount with name and postoffice address of
‘the person so paying, ina book to be kept for that purpose. He shall
pay over all such moneys to the Treasurer, taking his receipt therefor. It
Shall also be his duty to assist in making the program for the annual
meeting and at the close of the said meeting compile and prepare for
publication all papers, essays, discussions, and other matter worthy of
publication, at the earliest day possible, and shall perform such other

duties pertaining to his office as shall be necessary.

DUTIES OF THE TREASURER.

Sec. 5. The Treasurer shail, before entering on the duties of his
-Office, give a good and sufficent 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 tc the Association for ail moneys re-
ceived by him by virtue of said office and pay over the same as he shail
be directed by the Board of Directors. No money shall be paid out by
the Treasurer except upon an order fron: 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 vf
dhe Board of Directors, and he shall, at the expiration of his term of
Office, make a report to the Association of the condition of its finances,
and deliver to his successor the books of account, together with ail
moneys and other property of the Association in his possession or

custody.

6 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

DUTIES OF THE BOARD OF DIRECTORS.

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

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

The Board of Directors may adopt such rules and 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 ballot at the first annual meeting of the Associa-
tion.

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

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

A plurality vote shall elect.

Vacancies occurring shall be filled by the Board of Directors until the
following annual election.

MEMBERSHIP.

Sec. 8. Any person may become a member of this Association by
paying the Treasurer such membership fee as shail from time to time be
Erescribed by the Board of Directors.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 7

QUGRUM.

Sec. 9 Seven members of thie Association shall constitute a quorum

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

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

Notice of such action must be sent to each member within ten days
thereafter, and no member in default in payment thereof shall b2 entitled

to the privileges of the Association.
AMENDMEN?1 OF BY-LAWS.

See. 11. These By-Laws may be amended at any annual meeting by 3
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 actior can be taken thereon.

PROCEEDINGS

OF THE

Twenty-Sixth Annual Meeting

OF THE

ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Held at Belvidere, Ill., January 9, 10, Il, A. D., 1900.

The Illinois State Dairymen’s Association met in annual session in
the hall at Belvidere, January 9th, 1900, at 10 o’clock a. m.

President George H. Gurler in the chair.

Prayer

REV. D. M. TOMPKINS, BELVIDERE.

O Lord, it has pleased 'Thee tc so constitute us that we find our-
selves in the universe. Let us so remind ourselves that we give con-
sideration to our surroundings. Thou hast placed us on the earth in Thy
wisdom.

We beseech Thee this morning, aS we are gathered together repre-
senting research, utility and science, to draw near to us. We ask Thy
blessing to rest upon us, and upon all Thou hast done for us, and on all
we have been able to discover, to disclose in reference to our own good
and those about us.

We ask Thy blessing to rest upon us in our investigations. Give us

the wisdom from above that we may appreciate Thy blessings day by day.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 9
Bless the services rendered to Thee by word of mouth and the deepest
convictions of our hearts. Bless this organization and the work it rep-
resents. Bless this great State at this time; command Thy blessing to
rest on our Government, the President of the United States and his Cabi-
aet and every one in official capacity in this nation. May the earth be
blessed with universal peace, and ihe brotherhood of man with love and
its choicest blessings.

Again we ask Thy blessing to rest upon the Agsocaition and ail

gathered here; we ask it for Jesus’ sake. Amen.

Address of Welcome

In the absence of Mayor Moore, the address of welcome was given
by P. H. O’Donnell, city attorney oz Belvidere.

Members of the Illinois State Dairymen’s Association. It now be-
comes my most pleasant duty to extend the right hand of welcome and
offer you the freedom of the City of Belvidere.

In selecting Belvidere as a place for holding your deliberations, you
honor us exceedingly, and we earnestly desire to show our appreciation,
and to wish you a successful termination of this session.

It is especially gratifying from the fact that we have here with us
members of this Association from every portion of the State, and that
eminent men from seats of learning of three States will take a con-
spicuous part in this convention.

These deliberations mean much for the dairy industry throughout
. the State of Illinois. Since it has reached such immense proportions,
it is obvious that much careful consideration for its welfare and greater
efforts will be put forth by those immediately interested, so that the
consumer and the dairyman may be benefitted and protected. The com-
bined knowledge and experience sf those who have given this subject a
careful consideration and have thoroughly studied it, is of incalculable

benefit to the dairyman who has not the facilities nor the time to pur-

10 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

sue his own investigations, or carry on his own experiments. This is
where the United States is an important factor. in its relations towards
the people—by means of a well-equipped agricultural department and
reducing research to a science.

The convention is one of the best means for educating the dairy-
man. It serves to bring them together nearer in their relations towards.
each other, and to exchange ideas es to the best means for fostering the
industry and to mutually benefit through the interest.

The consideration of these yuestions should not be confined alone to
the dairyman. They affect the consumer in the highest degree. There
is scarcely a household throughout this entire land where the dairy pro-
ducts have not become a natural necessity. Consequently every step
taken in the advancement and development of this industry is of the
most vital importance to the consumer, and shouid receive his hearty
co-operation and support.

I am told that it is now ten ycars past since this Association met itt
convention in the City of Belvidere, and that the pleasant treatment and
cordial welcome accorded them in a great measure influenced them in
returning.

At that time Belvidere was in the embryo of prosperity. Today we
greet you as a municipal city, with a population of 10,000, and whose
growth of commercial activity is :nequalled by any other city of its class
in this great State of Illinois.

Members of the lilinois State Dairymen’s Association, it is with ex-
ceeding pleasure that I greet you in cordial welcome as guests of the

people of the City of Belvidere.

ILLINOIS STATE D AIRYMEN’S ASSOCIATION. LE

Response

MR. JOSEPH NEWMAN, ELGIN.

Mr. Chairman and Representatives of Belvidere and the Members
of the Illinois Dairymen’s Association:

We return thanks, hearty thanks fer being asked to come to this town.

When this subject was first arproached among the Directors we sent
out one or two men, good and true, to lcok over the situation, and they
brought back to us about the same reports that the two men of old
brought back, “The land was flowing with milk and honey’; that the
farmers were anxious to have us come; that the town would treat us
right, and we know from what friends we have here that that would be
so, and we immediately decided ta accept the invitation to Belvidere.

We, of course, expect, and we know we shall not be disappointed,
that the citizens, as well as the farming community, will turn out,
and it is, as the former speaker said, to the interest of the merchants as
well as the dairymen. Weinreturn expect to hear from your _ local
speakers what they have learned in regard to the dairy interest; we may
gather knowledge as well as give knowledge in that particular.

The dairy interests of the United States, and I take it from figures of
Governor Hoard of Wisconsin, have reached eight hundred millions of
dollars annually. Hence we have gotten toa point where the dairy inter-
est of the United States is one cf our greatest interests. Thus, this
annual convention of the State should be attended to and carefully
watched, that the right men are taking hold of it, and you farmers should
take into consideration your infiionce in the city or town you live in, and
remember every one is needed to help us in this work of lifting up the
dairy still higher.

The city and country surrounding Belvidere I need not speak of to:
you, because we all agree there is no other valley under the bright sun-

Shine, or on God’s footstool that will surpass it in fertility, bright men,

12 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

and honorable men, who will heip the dairy interest every time. We
call on them for help, and if they don’t do it, we look to you farmers
living here, when it comes to balloting, that they are relegated to the
rear.

We have a fight before us in 2ongress, and every one of vou can assist.
You should ve careful and see that the consumer gets what he asks for.
When ne goes to a store and asks for a pound of butter, see that he gets
butter. A child or a grown up person; your child or iny child, when they
so to a store to purchase butter should get what they pay for, and we can
have it so if we send the right persons to represent us in the Legislature
and in Congress.

I want to remind vou of this. Every one sitting nere is a voter and
lias influence with other voters. We know that oleomargarine or putter-
ine should not de put out of sight, but shouid be sold for whatitis. Itis
for the manufacturer’s benetit to sell it so. If it is for the laboring man’s
interest to have oleomargarine 1 ask you to sell it for a shilling per
pound, and that allows 25 per cent profit. We say, yes, sell it for what
it is; leave the butter color out of it, then your child and my child will
know that they are buying lardine, or any other “ine” you are a mind
to call it. That is all that we ask on that matter.

I think, Mr. Chairman, as our session will be short, I will close in this
response and thank the citizens of Belvidere and people here generally
for their invitation, and we will ask them to see their neighbors and
friends and merchants, and ask that they occupy these seats this after-
noon, as there will be men of the liighest learning, from some of our best
institutions, to tell you how to feed, what to feed, when to feed, what
kind of cows, and all abcut the dairy interests, and you may be able to
impart some knowledge to them.

We thank you for inviting is here to Belvidere.

By the President: Any onehaving questions not dealt with in this
program is requested to hand them to the Secretary, and the matter wi:l
be brought up Thursday afternoon..

Meeting now stands adjourned until 1:30 p. m.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 13

Tuesday Afternoon, January 9, 1900

President’s Annual Address

G. H. GURLER, DE KALB.

Before I begin my address. I have something else I would like to say.
it may not be in order right here, but I risk to give it.

One year ago in December, one of our men had two cows, and he
wanted to see what he could get out of them, a black and awhite cow. He
wanted us to keep a record,and we did, and here is the result. First i

will give the white cow:

Wee- 1893. ios. 3. 1020 Ibs. Milk 3.70 test 37.7 Ibs. Oil I). @ per lb. $7. 16
Jan. 1899 A eee oe 1158 3:60 ** 4d. 5; li 7.09
GIO Sn ce wes ses 1123 ee 3.70 ** 41.6 rage ie ee 7.88
Wane Pe ens alae: 1189 es 3.70 ‘* 44. Bete OSA ah 8.00
JNO. COs eeeeuna eee 1020 ae SO So ie eres) me 6.01
JA CS sao Sa I a 1069 a 3.50° ‘37,4 Sop eelijmor 5.80
Mie Sales ys 936 ie B00) F 2O2K8 ieee AN OWS). eee 5.41
JUL ke ae aa 703 a 3.90 ‘* 37.4 rie IG et 4.38
pane ease ks 673 oo 3.90% 26.2 SS Fr aly Boa ae 4,53
SEOs | hee eae 718 us 4.00 “* 27.7 Pa | es 6.02
Others POSS. :. 725 a BOO) 272) Oat) eo) agents 5.90
IOS ee ee 122 a BU | ON rariee! COURS onan a 6.44
INOS 373.4 ** 410.1 ee MB yy og 1 $74.65

And 75 per cent. of 11056 lbs. at 15¢e per hundred, is............... 14.09
ESET @pS ATL) CTE es ale ic ar aera eA a a 3.00
INR Seat Oualrotey tenes he, Gee ee oA Tsien Bg Ua oy $93.74

This cow, gentlemen, sae fed on what grew on the farm, corn and
oats; did not ‘buy a pound of any kind of feed. I wanted the man to
buy some bran or shorts or gluten meal, or linseed meal. ‘“‘Shucks,”’
says he, “it'don’t pay.”

He started with the black cow and milked her for six months, when she
was taken sick. At the end of six months the black cow was just ten

dollars hehind the white cow in butter fat. I give these figures to show

14 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

what a cow will do if she has care. He thinks it is a monde suai good
cow, and there is no question about that.

He has started now with another cow, the poorest cow he’s got in the
herd, and he has kept a record for sixty days. He has got that cow up
to 30, 33, and 34 pounds of milka day. I asked him why he didn’t feed all
his cows? He is a peculiar man and he wanted to see what he could do
with one or two. He doesn’t know her breeding. He bought her for
$17 three years ago, and previous to that she sold for $11.

Ladies and Gentlemen—It gives me great pleasure to meet with you
at this twenty-sixth meeting of the Illinois State Dairymen’s Association.

When locating the meeting of this association in the beautiful city
of Belvidere, the officers felt assured that the meeting would be a suc-
eess, and judging by the past, if that be a righteous judgment, it will be.

I well remember that the last meeting this Association held in this
city was one of the best we ever heid.

The surrounding country is particularly adapted to dairying, the
dairy business has developed to such an extent that it supports a number
of creameries and a condensing factory and from present appearances
will support a Dairymen’s Association as well.

We have met from year to year to deliver addresses, read papers, dis-
cuss topics, to examine dairy products and to become better acquainted
with one another; these meetings have been productive of good, without
a doubt; the reports of our meetings have been published and distributed
very systematically throughout the state.

We have met here at this time to exchange experiences, ask and
answer questions, and in every way within our power enlighten and en-
courage each other to develop the dairy industry of this glorious state.

If we could educate the dairymen of Illinois so they would produce
one-third more milk from the cows they are now milking, I would}feel
that we had’ accomplished much good, and’ I am satisfied that this increase
could be made by giving the cows proper care and judicious feeding, for
I do not consider the cow power more than ‘two-thirds developed in
Dlinois.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Me

And just here I wish to say a few words regarding the quality of milk
taken to the creameries.

There appears to be a disposition on the part of many dairymen to be
negligent about the care of their milk and think anything is good enough
for the creamery, and fairly force the buttermaker to take in milk that he
knows is not in good enough condition to be received atacreamery. The
man who takes the milk in should be allowed to be the judge whether the
milk is good or bad, and should have the nerve to refuse to take bad milk, |
as it is an injustice to the patrons who care for their milk, as itshould be;
one lot of poor milk may spoil a day’s make of butter; the creamery not
only loses money by this day’s make of poor butter, but also loses its
reputation as well, and that is worse than losing the money.

Good butter cannot be made from poor milk, and when milk is once
off in quality there is no power on earth that can restore it, and we never
look for Divine aid in its behalf.

As soon as the milk is drawn from the cow, put the cans 1n a tank of
cold water ina room free from taint or odors of any kind, stir it several
times to let the animal heat escape, and I assure you that you will have
no trouble with the creamery manager about poor milk, and the quality of
the skim milk will be much better than if the milk had not had proper
care when first drawn from the cow. |

The people have their taste cultivated up toa high standard and want
extra creamery butter; we should endeavor to keep up that standard and
improve it if possible; we should not wait for the consumer to force us to
do so.

There is no more promising field for intelligent work among the pro-
ductive callings of life than can be found in the dairy business of Illinois
today. : 7

By dairy business I do not mean the keeping of a few half fed, scrub
cOwWS and producing butter of a quality that the consumer will say he
would rather eat butterine than eat it. I mean intelligent dairying.

Dairying is now conducted on business principles, in sections where
they make a success of it. Intelligent breeding, feeding, cleanliness, an’
skill are used in every way possible.

16 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

There is always something for a dairyman to learn in his business,
as well as in any other industry. There are great improvements in the
line of farm machinery developing from year to year, and why should
there not be in the handling of cows?

We have on our program for this meeting some of the very best
talent in this country. Farmers, whether dairymen or not, can ill afford
to miss this meeting. There is not a farmer in this room that cannot
make some suggestions or ask some questions.

We have come here to teach others and to be taught, and if we shouid
happen to run against knotty problems there are men here who can solve
them. I will venture to say that the average farmer can learn more prac-
tical knowledge by attending this convention, listening to the addresses
and taking part in the discussions with the professional men in the dif-
ferent lines of agriculture and dairying, that will be on the program of
this meeting, than he could work outonthefarminalifetime. Gentle-
men, ‘life is too short for one man to learn everything by his own exper-
ience or labor; we must profit by the experience of others.

I believe the dairly business of Illinois will be advanced largely by the
aid of the Dairy and Food Commissioner, Hon. A. H. Jones, and his as-
sistant, the worthy J. H. Monrad, whom you all know and respect. The
dairymen have the utmost confidence in the Commissioner and assistant
and heartily approve of the appointments.

The Illinois State Farmers’ Institute is doing good work in that line.
County institutes are being held in counties where they were never held
before, even in old dairy districts. I hope the good work will go on until
there is an institute held in every County in the State, and if that won’t
bring the farmers out, 1 would like to see meetings held in the district
school houses, and I firmly believe that much good could be accomplished
by the latter method.

The Dairy and Agricultural interests of the State are to be congrat-
ulated on the recognition given them by the last legislature in the ap-
propriation of $150,000.00 to be expended in building a State Agricuitural
and Dairy Building.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. | 17

The State of Illinois will be on an even footing with her sister States
in the line of Agricultural and Dairy buildings and, I trust, in men of
brains to conduct them.

The time will soon come when our young men will not have to go
abroad to attend dairy schools, as they have had to do in the past; IIli-
nois will have as good facilities for educating our young men as the
country affords.

The year just closed has been a prosperous one; notin the history of
this country has there ever been Such a revolution in every line of busi-
ness. We have opened up new channels for our goods in all branches of

our industries.

What was the cause of the low price of milk for the two years prev-
ious to last year? The reason was, because butterine or bogus butter
had taken the place of pure butter, and to such an extent was this true,
that the price of milk was driven down and dairymen claimed’there was
no money in milking cows, and as a result they have sold them for beef
or let their calves run with them. They have now awakened from their
lethargy to find that cows are high, butter is a good price, and milk is

Scarce.

The National Dairy Unionis doing good work throughout the en-
tire country in collecting funds to defray the expenses of getting na-
tional legislation on colored butterine. Ten thousand dollars seems a

large sum of money to ask for or expect to raise by the dairymen.

The matter has been put before the public in such a clear light that
the amount has been raised or guaranteed; now an effort will be made
to get national legislation of ten cents per pound on colored butterine,
as I understand, to reduce the tax on uncolored butterine to one quarter

of a cent. ;

The butterine men are lining up their forces; it will be a fight to the
finish; should we be defeated in getting a bill passed, we must renew the
attack and keep up acentinuous fight, else the dairy business of this

country will be ruined.

18 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Every man who is milking cows can afford to give something to help
the good cause, for the dairymen are really the ones who will be benefit-
ted.

It was said several years ago that the filled cheese bill could never be
passed. It was, however, and I don’t believe the good people of this coun-
try are going to stand with folded arms and let the greatest and: noblest
industry in the land be ruined by a fraud.

We must wake up, put our shoulders to the wheel, and help push the
bill through. ;

Don’t neglect to write letters or sign printed matter that may be pre-

sented to you by the National Dairy Union and mail to your representa-
tive at Washington; flood your representative at Washington with let-

ters and postal cards until they cry “‘Hnough.”’

Our worthy Secretary of Agriculture, Hon. James] Wilson, strongly
recommends a more rigid inspecticn of our export dairy products to
counteract the injury that has been done in the past by unscrupulous
dealers. This, I think, the peopie will concede is a wise move.

Our Secretary has offered some valuable premiums for butter and
cheese exhibited in the butter room, making is an inducement for the
Illinois butter and cheese makers to keep to the front in the improvement
of butter and cheese making.

The Elgin Board of Trade has offered a valuable medal as a premium
for the best tub of butter made by a member of the Elgin Board of Trade
or a butter maker working for a member of the Board of Trade.

The Board of Trade offers’ this medal as an inducement for its mem-
bers to make the best butter possible to winthemedal. Itisatrophy well
worth working for, and whoever is fortunate enough to win the medal
should be proud of it.

Elgin is known by its butterrecord from the north to the south and
from the east to the west. As butter producers in the Elgin District we
must try to lead the procession in the art of butter making in order to
hold the reputation we now have.

There is a large exhibit of machinery, butter color, salt, etc., that will
be of interest to you, in the hall below.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. IQ

Our membership has been large the past few years, but I would like
to see it much larger this year than ever before.

Hveryone who becomes a member, pays one dollar; of course it helps
to defray the expenses of the meeting, but you get value received, for
every member will get areport of this meeting in full when published.
The reports will be ready for distribution about August Ist next, and’ are
worth the price of membership.

The success of this convention will depend on the spirit shown here;
be prompt with your questions and your answers; the discussions are
the life of the convention.

I am a firm believer in dairy papers, if the farmers would read more
and use a little brain power to lubricate ‘their joints with, I think in
many instances good results would follow.

I trust that such attention will be given and’ such interest taken in
the papers read and discussions 9n the various subjects here that good
Seed’ will be sown which will be carried away by each one of us, and which
may spring up and yield a bountiful harvest that will be an honor and
reward to the wise and honorable gentlemen who have so kindly and
liberally given their services to make this meeting a success. _

And in conclusion, I desire to express to the people of Belvidere the
thanks and gratitude of the members of this Association for the kind re-
ception and thoughtful attention that has been extended to us by you,
and we assure you that our remerabrance of this meeting will be bright-
er, aS we think of it hereafter, in consequence of your efforts to make
this’ meeting a pleasant one.

DISCUSSION.

By Mr. Johnson: Ingiving your statistics about bringing this cow
ap to full capacity, do you mean we can take a cow and double the product
by care and attention?

A, No sir; this man, as I said, took proper care and it could be in-
creased I thought one-third; but double, well, I don’t know. This record

20 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

isafact. Wehave the figures. I took them right off from the books, no
guessing about is

Q. I was in hopes you would stick to your first statement so I could
tell my patrons Mr. Gurler said that you can double the quantity of your
milk by care of your cows..

A. Your patrons would say Gurler was saying something that was
not so. This was a little out of order to read that statement here, but
we were.a little short on our program this afternoon, and I thought I
would give it. :

Mr.Cahoon: Areyou going to have a question box here? :

A. Yes, sir. Questions can be handed in and they will be answered
Thursday afternoon.

Q. Can’t that be changed. Can’t a man ask a question now and not.
wait until Thursday afternoon; it would not take but a few minutes, and
it may be better for all concerned?

A. Well, all right.

Mr. Cahoon: I want toaska question or two. I have it written
down here sol can get it worded exactly as I want it. Here is question
number one.

No. 1—In your judgment, or to your knowledge, what per cent of
100 men or maids who milk cows, wash their hands in the morning before
they go to the barn to milk?

Mr. Andrews: I don’t believe there is one.

Mr. Cahoon: How is that sir?

Mr. Andrews: I don’t believe there is one.

Mr. Cahoon: This gentleman says there is not one that does or does
not wash their hands?

By the President: He doesn’t believe there is one that does.

Q. Is that right, Mr. Andrews?

A. Iwill say that I have never been to the barn to the milking thatI
didn’t wash my hands in the morning; he was mistaken in one.

Mr. Cahoon: I have had to fight that question with my hired help,

and when I presented that question to dairymen that had cows to milk

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. a1
they pushed it off and’ did not think it of importance, while I think it is.
‘My other question—but some one else had better ask one.

Mr. Cahoon: In regard to dairying. What per cent of the dairy-
men or men that milk cows doas well as they know? Who does the
work as well 25) they know in regard to dairying? How to raise our
methods to a better quality and better results and now how many of us do
as well as we know?

By the President: Raise your hand all of you that do as well as they
know how in milking cows. Please raise your hand?

(No hands raised.)

Mr. Johnson: I don’t like the way that question is put. We believe
we try to do as well as we can, but when the question is asked right
Square, are you as good as you might be, perhaps there are some cream-
srymen who had the cheek to say “Yes,” but we farmers are too modest.

Mr. Long: I would like to answer that question. I believe they do
as well as they know how. Ithink there are a larger percentage of men
lo it in dairying than in any other line of business.

-Mr. Cohoon: I don’t believe that either.

Mr. President: I don’t see why you shouldn't.

Mr. Cohoon: I have one more question. In your judgment does
not the following “‘ad,’’ which is found in a leading paper, degenerate and
undignify the profession of dairying, or is it true? This is it: “The
cowy odor which is so prominent in much of the dairy butter and which
is so offensive to many people, is the result of dirt, real fine ee that can’t
be strained out. The ————— Separator takes out all the dirt; produces
a perfect flavor, and greatly increases the product.” In your judgment
does not the following “‘ad,” whick. is found in a leading paper degenerate
the profession, or is it true?

Mr. Soverhill: Isn’t that truce that those who are running separa-
tors would say that that wasn’t trie; that the damage was done before
getting to the separator, and that the separator cannot do it.

Mr. Cohoon: Isn’t it bad‘to have a man having:a separator to run,

trying to teach us if we dirty up our milk and take it to the factory

22 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

that he can cleanse it. Isn’t that a bad teaching to the milkman or maid,
that there is no necessity of being careful; no necessity of cleaning off
our cows’ teats; need not wash our hands, and when at the factory we can
make it clean there. Isn’t thata bad teaching to the farmers?

The President: It most certainly is.

Q. From the standpoint of cleanliness isn’t it bad?

By the President: It is from any standpoint, andi I don’t think
there is a separator man that reaily advocates it that strong.

Mr. Cahoon: That is an ‘ad’ that I read; no matter whose it is?

Mr. Johnson: I have nothing to offer especially. -I am surprised
and am led to inquire what the trouble is around Belvidere if you all get
into such filthy habits that not one in a hundred wash your hands before
breakfast. In our country we all wash our hands and do something in
that line, and we manage to keep the milk tolerably clean. If you have
such habits around Belvidere I am glad you are getting stirred up like.
I have noticed that advertisement, but have learned long since not to pay
much attention to such “ads” as that. I don’t think they do the damage
that our brother from Belvidere thinks they will do; I don’t think people
believe very much of it. Theamount of filth a separator takes out in
running through 10,000 pounds of milk, if that were put back we would
hardly call the milk filthy. You clean out a separator and get consider-
able filth from it, but when you distribute that among three or four
thousand pounds of milk it is not as bad as some of us think itis.

Mr. Graham: I use a separator and have for ten years, and think
there is quite an’ amount of filth, and I don’t want that gentleman to think
it all comes off my hands, because I think my hands and cows are kept
clean. I was surprised at the amount of filth I would get out of the same
milk by running it through the separator. I supposed milk was clean,,.
but when I got a separator I found out there was more filth than I imag-
ined, and it didn’t come off my hands. ee

Mr. Cohoon: This is not satisfactory yet. There is too much filth
in our milk. Men use poor pails,and I have had to wrestle with men for

not keeping clean. They clean off the cows’ teats and have the pails right

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 23

under. There isn’t one man in a thousand that keeps things clean. At
the factory you will find)chunksof dirt in the milk. Wedo not milk
right. You can get all the milk and all the strainers on earth and you
cannot make it first-class unless you begin at the beginning.

Mr. Graham: I have been running a separator. for ten years and
if Mr. Cohoon thinks thereis so much dirt, I would like to have Mr. Cohoon
bring his milk to my place some time and I will run it through for him.
I will run it through and surprise him. He has no idea until he tries it
how much dirt will come out.

Mr. Fox: In answering Mr. Cohoon’s question, I will tell what a
woman told me. She lives in McHenry county. She said it took justa
week to make a dirty milker a good clean milker, and I tell it for Mr.
Cohoon’s benefit. The way she did, her husband spoke to the hired man
about how he should milk the cows. He spoke to him again, but he
didn’t pay any attention. He then said nothing more to him, but the last
cow that man milked\ha would say to him, ““You bring about two ete
of that milk into the house.” He took it in. This woman would strain
that milk in his presence, and the next morning skim that milk in his
presence, put it into the pitcher by itself, and turn that cream into that
man’s coffee. In three days after they done that, that man was a clean
milker.

Mr. Crosier: Theseparator takes out lots of dirt I know, but before-
it gets to the separator the milk absorbs a great amount of that dirt.a

Mr. President: Itcertainly has, I should say.

Mr. Harris: Cannot Mr. Cohoon ask something easier?

Mr. Cohoon: We want the hard question answered first.

24 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Poultry and Dairying

BY E. D. BONE, MALTA.

Dairying and poultry keeping was to be my subject, but I know so
little about dairying that [ have Jropped that much of the subject anid
will, at the risk of being tiresome, confine my remarks to poultry keeping,
and try to impress on all my hearers the importance of constant atten-
tion to the needs of our hens. ;

My experience has been in the direction of breeding for color, typi-
cal shape, and the fancy points ‘lemanded by those who follow the poul-
try shows, but the same care, feed, and management is required to keep
a farm flock productive and healthy.

The first thing required in a person mane would keep hens is a love
for pets, and 4 willingness to work—and it requires lots of work to keep
their surroundings clean—and all their little but many wants supplied.
Having found the right sort of pezson, I would advise that a visit to a

poultry show be the next step; ivok the birds over; talk with the ex-
: hibitors, and read the poultry journals. Make up your mind which
‘breed or variety will suit your requirements best, and then buy full-
blooded stock. If you can’t afford to start with a flock, buy a trio an
so begin right.

Next, you will want a house. Any old thing will not do for a house,
but it must have a tight roof, be wind proof, and have a reasonable number
of windows. Face it to the south, and have the floor four (4) to twelve
(12) inches above the outside grownd. The floor must be dry and cov-
ered with straw or other rough stuff. Be sure that the house is large
enough; ten square feet of floor space for each hen is not too much, and
it is perfectly safe to build as big as you can pay for. But in case you
intend to keep a large number, I would recommend dividing them into

flocks of 50 to 75, and furnish a hcuse for each flock, as it will lessen the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 25

chances of loss by crowding and :lisease, and they can be sorted accord-
ing to age and other conditions.

Having the hens and the house, give them good care and feed prop-
erly, and you will raise strong, healthy chicks and get a good return for
the money spent and work done. By good care I mean in addition to
what I have said about the house, provide a dust bath with dust in it;
have plenty of roost room, and if the roosts are all on the same level it
will stop the pushing and crowding that takes place every night where
the roosts are built on an incline. Provide plenty of sharp grit in each
pen or yard. The water supply must be looked after every day; keep the
fountain clean and full of fresh water, and in cold-weather it pays to give
warm water and empty the dishes at night, as it is easier to do this than
to thaw out the ice in the morning.

It will help to keep the house ciean to have dropping boards under
all roosts and clean them off each day into a basket and remove to the
manure pile.

Provide plenty of neat boxes in the darkest corners; keep them free
from vermin and renew the straw often. Never leave an egg for a nest
egg; use one made of plaster of paris or glass, as they won’t spoil if sat
on over night. ;

If the house is large enough to accommodate the flock, it will pay to
confine the hens on wet, stormy, and in very cold een giving exercise
yy scattering small grain in the straw.

By feeding properly, | mean feed enough, giving variety, plenty of
green stuff in the shape of cabbages, beets, mangles or chopped clover
hay steamed until soft. Givea little meat or beef meal two or three
times a week; watch their appetites and keep them just ready for more,
and they will be hungry and happy Dont feed too much, as in this lies
the greatest danger. An over fat hen don’t lay as many eggs as one not
so fat, and her few eggs are seldom fertile. You can keep the fat down
by feeding small grain in the straw or other litter, and cutting down the

corn feed at night. My way is to feed wheat in the pens in the morning;
green stuff at noon, and light feed of shelled corn at night. This forces
the hen to work at least one-third of her time, which is about right.

26 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

It would pay to mark all chickens hatched, so that you could tell the
age of any hen and dispose of ail aver two years old each year. This plan
would keep your flock down to pullets and one year old hens. These are
she producers, and it would lessen the losses a good deal, as the older

hens take on fat readily and are more subject to disease.

One of the worst drawbacksin the chicken business is the hen louse
und the little red or gray mite, and every year dozens of good intelligent
people ask me what to do for mites, as the hens are dying on the nests
and we don’t dare go into the house. My advice is always the same.
Subscribe for and read a good poultry journal; buy and use a tried “lice
killer,’ either liquid or dry. My own way is to have every thing in the
house movable, and every two, three or four weeks Zo over the roosts,
jropping boards, and nests with the sprayer loaded with Lee’s lice killer,
being sure to get into and behind everything. For setting hens I use
Lambert’s insect powder.. A 100 oz. package usually lasts through the
season.

I have given up the areaetive of medicine in connection with my
hens, and my new plan is to use the hatchet for all contagious diseases,
as I think the breeding from cured fowls is the cause of such large losses
of chickens at two to vight weeks old. and I believe that in the course of
years this “survival of the fittest’ wiil make a marked improvement in

the general rigor and hardiness or the flock.

It is unnecessary that I should tell you of the great importance of
the hen and her products, as it has been treated on in all the live-stock
papers. There is one way toinerease the usefulness of the hen, an‘
that it, never sell a fowl or an egg that you can possibly use on your own
table. This will cut down the supply and increase the price. Kill one
hog less and eat fried chicken oftener. My only excuse for this ‘line
upon line” in regard to how to treat a flock of hens is the remembrance
ot some houses and hens I have seen on otherwise well-conducted farms,
and an earnest desire to better their condition, and at the same time add
one more pleasure and heauty to a well stocked farm—a flock of pure

bred hens, well cared for and profitable.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Dip

DISCUSSION.

Q. What do you feed your hens?

A. Wheat in the morning, green stuff at noon, and shelled stuff at.
night before going to roast. This makes the hen work one-third of the
time.

Mr. Bone: In 1890 the American hen and her products were valued’
at $290,000,000.C0. 2

Mr. Harris: Did this gentleman ever use kerosene to kill mites and.
lice on hens?

A. Ihave used gallons and seilons of kerosene. Kerosene has.
another use besides that. A very little of that put into the drinking.
water it will spread over the entire surface and in case of slight colds.
I have found it a first-class remedy. It prevents the mucous from clos-:
ing the nostrils and in that way stopping the air passages. It is also
good for scaly leg, one of the woist things. A little kerosene oil added.
to perhaps three or four times its bulk of sweet oil or lard and rubbed
on the leg at intervals of two weeks in two applications, it will entirely
come off. The trouble is caused by parasites.

Mr. Johnson: Did you say it required 100 square feet for one hen?’

A. Ten square feet.

A. I was going to say—-my wife runs the chickens—and she might.
want me to buy one or two more houses if she heard that.

A. There is no danger in getting too much room, but ten square feet:
is about the run.

Mr. Coolidge: Is a board floor better than ground floor?

A. I like it better for use during the winter. I can clean off the
surface of the ground. It takes 1S pounds to renew the floors in my
chicken house, and I find with boards it absorbs more or less of the
filth and it is practically impossible to keep them clean. Another thing,.
the sand or gravel fioor gives the chickens an elegant place to work.

Q. You prefer ground floor?

A. Yes sir, I do for that reason.

28 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Mr. Crosier: How much would you consider enough feed for 50 hens
for one day?

A. I never figured that. I think a pailful of shelled corn. if there
are ten hens in the pen two years old I would give them a scant handful
for each hen; if pullects an extra handful; and if cockrels a straight
handful, and at the same time watch the dropping boards every morn-
ing. I find the first indications on the dropping boards.

Q. Wheat rather than corn? .

A. If feeding for eggs rather than feeding for size or growth 1!
should feed less grain and more moat, more vegetables, more clover
hay and wheai in the morning, or wheat and corn morning and night;
but cut down the grain feed and feed more soft stuff. Corn and oats
ground and an equal amount of bran, and if mixed in a 10 or 12 quart pail
put 75 pounds of beef meal, such ag the stock yards make. |

Mr. Johnson: You think it a detriment to let the hens get too fat.
How are you going to know it?

A. You can’t unless you keep them shut up on the farm.

Q. How are you going to tell when ihey are too fat. Do you have
to catch them?

A. You can tell from the shape of the Len and its motion.

Q. I dont know whether other people can tell when a hen is too
fat or not. I don’t believe I know? ;

A. I can tell. When a hen sits around in the corner that hen is
too fat or sick.

Mr. Soverhill: What is the matter with a cement floor?

A. The worst objection is the cost. That can be kept clean and by
covering it from two to four inches deep with litter it is a first-class
floor, better than boards, a great deal.

Mr. Coolidge: Do you find that feed has any eftect whatever upon
the color of the bird or plumage of the fowl. Would you feed yellow
corn or would white corn be better to keep away the brassy color?

A. Ifa white fowl is from parentage showing straight color in the

plumage it would, but if the parentage had a tendency to color I think
vellow corn would be allright. 1! think in the judgment of the best

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 29

breeders of white fowls agree now that yellow corn feed is a detriment
to the pure white plumage, in such fowls as Plymouth Rocks and Coch- -
ins. In black fowls it don’t make any difference. It is more in the
breeding than it is in the feeding, although the feed might affect it to
show a slight change.

Mr. Holmes: What breed do you breed?

A. Plymouth Rocks. i

Mr. Cohocn: Can you tell anything about the peacock?

Ae Yes. sir.

Q. How old are they before they begin to lay?

A. I ean only answer that bv saying I have kept peacocks three
years now and the young female did not lay last year and she would be
three years old this coming spring. I think that would tell you a little.
In ae young male the tail doesn’t show any eyes until three years old
and the same would apply to the female.

Q. How often does he lose his plumage?

A. HKvery eat The young male has a white breast like the cld hea
at first, and the only way Food can tell the young male from the young
female is by the lower or outside wing feathers; the outside three being
red and brown color. At two years old the young male will show a black
or bluish-black breast; the feathers in the back will turn green and some
purple and the eel purple and blue, and at three years the tail begins to
show its color and the eyes.

Q. The third yeay is the first time he loses his plumage?

A. No, no. Every year he loses his plumage. I have four now and
they are just growing their tails, only out one-third of their length.

Q. Is there any market for the feathers. :

A. I dont know of any. My wife has found a market for them this
year. This spring brown feathers are very proper and every girlin Malta

has a long brown feather in her hat.

210 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Creamery Management

LL. E. CAMP, ELMOVILLE.

Mr. President, Ladies and Gentlemen: Creamery management from
the buttermaker’s standpoint usually begins with managing the patrons,
and ends with managing creameries, where I have spent most of my time.
The buttermaker has a good deal to contend with, and his success de-
pends on good management.

It doesn’t make any difference how good a buttermaker he is, if he
cannot get along with the people he comes in contact with, he is not
apt to make a success of his business. He must manage to have har-
mony everywhere. Heshould have the confidence and good will of the
patrons and hisemployers. Hemiust manage to have the patrons bring
ithe very best of milk to the creamery. This is not hard to do with the
progressive dairyman. He keeps posted and if his milk should come to
the creamery tainted he knows there is such a thing as tainted milk, an
will, with the buttermaker’s help, soon remedy the evil.

Not so with the patron who reads nothing but stock journals and
raises steers, and milk a little as a side line. This man thinks as long
as the milk is not thick itis as good as any. He milks in a wooden pail,
which he rinses with cold water, if he cleans it at all, and then hangs it
over the most convenient fence-post till next milking time. Then he
uses it again. He will pour the morning’s milk into the same can with
the last night’s milk, put the cover on tight, and thinks no more of it
until it reaches the creamery; for he thinks he has done all that is re-
quired of him. But when the buttermaker opens his can of milk and
finds it to be tainted, or we might say, rotten, aud tells him of it, he will
put up a big howl, say it is as good as anybody’s milk, and that the but-
termaker is getting altogether tvo particular—usually putting it in
stronger terms than I have. If that buttermaker can tell that patron
that it takes good sweet milk to make good butter, and tell him of his

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. . 31

faults, and how to remedy them, and have him go away in a good humor
and satisfied that his methods have been wrong, I think that butter-
maker understands the hardest part of creamery management and de-
serves betier wages.

Creamery Management is to manage the work in the creamery so
that you can start the separators at a certain time in the morning, and
have the patrons arrive so that you can start at that time, for it wiil
ereate a better feeling among the patrons if they think you are inter-
esled in having them lose as little time as possible at the creamery; for
most of them think it is a wasteof time to come to the creamery at all,
. especially those who do not follow dairying asa business.

Creamery management is to educate the patron, show him that it pays
better to feed the calves on skim milk than on whole milk; that some
cows pay better than others; that some kinds of feed give better results
than others; that he should test his cows, or, if he has no tester, bring
each cow's milk to the creamery tc be tested. If patrons have good milk,
tell them of it—everybody likes to be told his product is good. Ifsome
have poor milk, encourage and show them how to better it. You will
find very few not willing to listen, for they all want to better themselves
and will, if shown how.

Creamery management in the creamery is to run the machinery to the
hest advantage with the least expense. To do this we must look into
details, such as the amount of fuel we burn, oil used, keeping the boiler
and flues clean, buying of supplies, weighing the butter before shipping
it, to know if we are getting correct weights—for if we lose a pound of
butter on each tub we ship, the company is liable to run short of a divi-
dend when the year is up.

Last, but not least, he must manage to keep on the good side of direc-
tors and the manager in particular. If you do not agree with him, you
are liable to hunt a job when your vear is up. Much more could be said
on this subject, but I will leave off here, hoping what I have said will do

no harm if it does no good.

32 _ ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Cheese

S. G. SOVERHILL, TISKILWA.

Things have changed some since our last meeting. We feel a little
more encouraged to stay by the nld cow. Last year our President asked
the question, ‘““What are we going to do; shall we stick right tc it and
try and produce milk cheaper, or shall we change, and go to something
else?”’

And if we do change, please tell me what we will change to to bet-
ter ourselves? We might have changed to raising broom corn, aS we
can see now, and come out all right, if we know how to do it as it should
be done, but it takes time and study to make a success of most anything.
And isn’t this a good lesson for us all, that when we start into a business
and stay by it, not getting easily discouraged, the change is sure to
come. “It is always darkest just before it is light.” The old saying
goes and often comes true.

This has been one of the most suecessful years for cheese business
we have had for tenyears. ThevJemand was such that we could not fill
all our orders. Prices were good and continue good at the present, and
the future seems to be encourazing.

If our laws can be enforced dy having men of stamina behind them
that means business and stand up -for nonesty, I don’t care how mucn
butterine or filled cheese is sold or made. If the purchaser gets what he
calls for and really wants that kind let him have it.

Professor Davenport said last year at Princeton that the kind of beef
we were fed on was old cows with the cribs pounded until they were
sore, with a milk stool. Now Ithink that kind of business is about
played out. We are kind of hugging ihe old cow and coaxing her with
extra feed to give a good mess of milk. We have learned it does not
pay to pound, or even scold, cows. Handle them kindiy and they are

sure to be gentle. When old cows are werth from twenty to fifty

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 33

dollars it pays to encourage thein, when younger ones, we used to be
glad to get half of that.

The best cows we have are raised from the calvss we get, and when
we can get forty to sixty dollars for them, it pays to raise all our heifer
calves. The beef men are chasing after us for our steer calves at five
to ten dollars at one to ten days’ old. Two years ago they did not want
them at any price and had to make veal of them.

They talk some about the Holstein steers, but they take them all the
same; it’s a steer and we have the milk.

We cheesemakers uave to feed new milk to raise calves and cheese
at twelve and fourteen cents makes us feel a little stingy of our milk to
raise good steer calves.

One thing that makes us cheese fellows feel gocd is that we have
been recognized as a part of this Association cn the premium list. The
last ten years I have iad to come and carry my cheese on my back; the
premium would not pay the express on them both ways.

It is true there is not much difference between the butter and cheese
dairy to produce the milk the cheapest and get the best quality. That
is what we are after. ([t takes goad milk tu make cheese as well as but-
ter, and the richer the milk the more butter or cheese we can make.

The first time I met with this Association was at Eigin in 1871. I
think then the cheesemakers had tne lead. But skim and filled cheese:
got us under. Now we are coming to the front again. When we get for
two pounds of cheese what you get for one pound of butter, we are get-
ting the best show, as it usually takes about the same amount of milk to
make a pound of butter as it does three pounds of cheese.

Song by Hon. Julies Lumbard.

I wish to assure this Association of the great pleasure I have in
meeting vou all once again. We have met for more than twenty years.
and that cannot go on forever. I am expecting any time to be pro-
moted to a higher office and probably ina hotter climate. Buz will have
a good time as long as | can andas long as I stay.

Responded to an encore, by saying he would sing again that evening.

34 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Tax on Oleomargarine

MR. J. C. HARRIS, OWATONNA, MINN.

I will simply emphasize a few remarks that the President has made.

In the address of your President on the work of the National Dairy
Onion, Mr. Gurler made the statement that we had received about 510,-
00. It is a fact that we have received from membership fees and con-
tributions about $12,000, and as we are carrying on a campaign of educa-
Zion we have spent a large amount of this mqney. I might state there are
members in numbers of about 20,000 who have become members and paid
their fee of fifty cents and distributed literature when sent them and cir-
culars when called upon todoso. In a very few days we will call upon
those 20,000, or rather nearly 30,000, and also a list of 20,000 names which
dias been furnished us’by users of separators; we are going to furnish
them with a petition and request them to write to their members of Con-
zress, and urge the passage of this bill taxing oleomargarine when color-
ed to represent butter ten cents per pound.

At a meeting at the Sherman House last Saturday, through the advice
of Congressman Tawney of Minnesota, who has introduced the bill
placing a tax on colored oleomargarine of ten cents per pound, we have
practically decided to center our forces on the Grout bill. He thought
it would be better to pass the Grout bill than any other.

We feel more encouraged today than we have at any othertime. Our
forces are all at work. We have money enough at present, and there is
no doubt but that the dairymen of this State will contribute to the fight-
ang of this question to the end.

Our first mailing jof letters wyjil cost us about $1,500.00; in fact, I pre-
sume it will cost $3,000.00 for postage alone, just showing what a con-

siderable amount of money it takes to carry on this fight.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 35

Another thing I want to touch upon, and it is of a political nature.
I will say to you that all the mem bers of the National Dairy Union have
their eyes centered on the politics of Illinois today. It seems that some
of the leaders of the republicans have decided to put a man in the Gover-
nor’s chair who has been so bitterly opposed to the Dairy Union that we
are all interested in the defeat of that man. That manis Judge Hanecy,
who has blocked the wheels of progress in the National Dairy Union.
Through his rulings it has been impossible in this State to carry cases to
the Supreme Court, and to place him in the Governor’s chair would seem
a continuance of what he has done in the past.

I don’t know anything moreto say at present, but any questions you

may wish to ask, I will answer them.
DIS: USSION.

By Mr. Earley: I would liketo ask if Judge Hanecy has been sus-
tained in any of tne higher courts?

A. Hehas stated his oleomargarine decision has been sustained in the
higher courts. I am prepared to say he was not. If the gentlemen here
would like to hear the ruling of Judge Hanecy, I think I have it in my
overcoat pocket and will read it.

Mr. Long: I would like to ask if the anti-color law of the State of
Illinois has ever reached the Supreme Court?

A. It never has, owing wholiy to the rulings of Judge Hanecy; we
could not carry the cases over his head.

Prof. McLain. Read that ruling.

A. “The legislature, in common with many others, speaks of butter
as a product of nature. Butter is no more a product of nature than but-
terine. Both are manufactured. The principal ingredients of butter
-come primarily from the cow and pass through different processes of
manufacture to its finished state. Science by various chemical processes
extracts the principal ingredients of oleomargarine from the cow and
kindred animals, and the products are practically the same in both cases.

The legislature in this act says that one manufacturer of this article

36 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

called by different names may use annatto, or other harmless coloring to.
make his goods more salable; and in the same act says that another
manufacturer, producing the same article but called by another name,
shail not use annatto or other coloring in his goods. This, in our opin-
ion, is an unfair and unjust discrimination in the act itself which is
not justified in law and’ good morals, and is a violation of the individual
rights of a citizen, which invalidates the act.”

So you see his butter and oleomargarine are practically the same. If
the gentleman can tell me what particular animal is owned'on a farm that
gives cotton-seed oil and other greases, as well as butter fat and milk,
why I guess he’s right. I think there is no such animal.

Prof. McLain: The first question to be decided is the question of
good morals. To my thinking the first test in good morals is for a
man to tell the truth. Butter is made direct from the cream. Oleomar-
garine is made of three different compound elements, all of which are by-
products, lard, tallow, and cotton-seed oil.

Mr. Eaton: I would like to ask the question along this line of de-
cision, if this legislation is here to stay as a permanent matter, on this
dairy question. The question has sometimes arisen in my own mind in
the difficulty of carrying the present Illinois law through, whether there
is a valid ground. I wish we might hear from the Representative of the
National Dairy Union whether they look on the form of law that we have
in Illinois today as one which is likely to come out successfully. There
must be a considerable difference between the law and its workings in
Illinois and the same state of facts in Iowa.

Iowa, we are told inthe lastreport of the State Pure Food Commis-
sioner, had only one person in the State who was selling butterine or
oleomargarine. In Illinois we are notthat fortunate. Our butter market
all goes to pieces because of the product of spurious butter in the markets.
I never saw a man who would choose a substitute fer farm butter. If it
is consumed at all it is because of deception. We are following the right
line in Illinois and we ought to stick to it, and see it through regardless

of whom it hurts. If we are not right, we should not be wasting our time

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 2

by choosing a wrong campaign issue. If we are starting wrong laws let
us start over again and start right.

Mr. Harris: In answering the question I don’t know that I wouldibe
voicing the sentiment really of the National Dairy Union. I don’t know
that I am really conversant with the laws of this State, but we do know
that through the rulings of Judge Hanecy the law has been a dead-letter
So far as he is concerned.

You have referred to lowa. 1 have spent some time in Iowa and had
talks with Dairy Commissioner Norton and also with Ex-Dairy
Commissioner Gates in regard to the situation in Iowa. Last fall, a
year ago, in the city of Omaha I took dinner with Mr. Gates a few hours
‘before he dropped dead while making a speech in that city. Hestatedito
me that in his opinion it was impossible for him to detect who was
handling oleomargarine in Iowa. He was elected dairy commissioner at
‘a small salary. He was allowed onc assistant; that assistant did the office
work and kept the books, and Iowa is a large State. It is impossible for
any one man to have gone through an inspection and found the amount
of oleomargarine handled by that State.

You take New York, there isa vast difference. There they have an
appropriation of $240,000 a year and six inspectors. It is much easier to
keep bogus butter out of that State.

In Minnesota we have thirteen inspectors with quite a large appro-
priation back of them. Wemanage to keep oleomargarine out quite
thoroughly, and still an inspector told me a few weeks ago that he had
that week detected fifty-one handling oleomargarine illegally and pro-
posed prosecuting the lot of them. The manufacturer sells oleomar-
garine to the jobber for just what it is. It is the retailers and jobbers
we have to fight and fear. They are bound to impose upon the pubtic and
palm their goods off for butter; and so we feel we would like to see the
laws of Illinois enforced and we would like to see a man in the Governor’s
chair who has the appointing power to see that these laws are enforced.
We feel that would not be accomplished if Judge Hanecy was governor.

We would not expect Judge Hanecy would enforce the law or appoint

38 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

men who would'enforce it. Wefeel particularly interested in Illinois.
from the fact that three factories in Chicago are making such an out-
put for November—265 carloads of this bogus butter—and fully 75 per
cent is finally consumed and sold as butter. I don’t know whether L
have answered your questions or not.

Mr. Long: I would like to say in answer to the gentleman’s ques-
tions that I was down to Springficld when this law was first introduced
and assisted as far as possible the members of the National Dairy
Union to frame a law and prepare it for the Legislature, and I want to
say that the anti-color law of Illinois follows closely on the line of the
anti-color law of Massachusetts, which has already been passed upon by
the Supreme Court of the State of Massachusetts and been appealed to:
the Supreme Court of the United States, and in both cases had been.
affirmed by the Supreme Court of Massachusetts and the United States..
Now you know gentlemen in this country the Legislature makes the
laws, Congress interprets them, ard the Executives enforce them, and the:
trouble in Illinois is our Executive officers haven’t enforced the law for
the reason that Hanecy sitting there in a case declared in the Circuit.
Court the law unconstitutional and when the State is defeated, the State
cannot appeal, as I understand it, and consequently every court since:
then whenever a case has been brought up they have taken Judge
Hanecy’s decision as a basis and they have thrown the cases out of court.
Now if today, gentlemen, we have no better protection in the State of.
New York, where the City of New York is located, no better in the State:
of Pennsylvania, where the City of Philadelphia is located, no better im
the State of Massachusetts, where the City of Boston is located, against
the fraudulent sale of cleomargarine than we have in this State of IIli-
nois, butter wouldn’t be worth over 20 cents a pound. I have followed’
the facts and followed: these questions pretty carefully.

Prof. McLain:- I have talked some with the officers charged with:
the execution of the law and they in substance told me this: We feel
there is absolutely no use to begin prosecution when we are absolutely

sure we are going to get knocked out of court. There is no encourage—

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 3

ment whatever to undertake to enforce the law when the rulings of the
courts, headed by Judge Hanecy,have been uniformly against the enforce—
ment of the law. It simply piles up a bill of expenses for no purpose:
vhatever. Until we can have a fair interpretation of the law and honest
nen to interpret it, Wwe shall have to keep on fighting as we are.

“Butter is no more a product of nature than butterine. Both are
manufactured. Butter is the product of the gland of the cow, and butter-
ine is the production of the tank in the packing house,” says this decision..
The principal ingredients of butter come primarily from the cow and
passes through processes to its finished state. We would be very muck
ybliged for some light on that subject of how it is done. “Science, by
various chemical processes of manufacture, extracts the principal in-
gredients from the cow and kindred animals, and the products are prac--
tically the same in both cases.” Ailof which statements areuntrue. The.
idea of a man betraying such ignorance and expect him to set an intel—
ligent interpretation of the law of a great State like this as applied toa
great industry, one of the leading branches of husbandry in the State of
Winois!

Now I had hoped that I wouldn’t have to get politics into DAIRY an&
~CREAMERY, but when it comes to an issue like this, I guess we will have
to have some politics init. When it comes to electing a man like that
you can count on the dairymen going against him.

The law we have in Illinois today would be sufficient to protect us if
we had honest men to pass upon the law. We certainly as dairymen wilh
not feel called upon to exercise our franchise in behalf of a man who will
sit on the bench and interpret the law after that fashion.

President Gurler appointed the following committees:

Committee on Membership—George Reed, Herbert, Ill.; Charles Ben—
nett, Belvidere, Ill.; Roy Cunningham, Belvidere; B. S. Herbert, Belvi—
dere; O. F. Lucas, Flora, Ill.

Committee on Resolutions—Joseph Newman, Elgin, IIl.; Lovejoy
Johnson, Stillman Valley; C.S. Fex, Belvidere; George Caven, Chicagm

Adjourned until 7:30 p. m., Tuesday, Jan. 9th, 1900.

AO ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Tuesday Evening, January 9, 1900

Music, “Three Fishers,” by Hon. Jules Lumbard. Responded to an .
encore, “Maggie,” by request.

‘Dairy Husbandry at University of Illinois

PROF. E. DAVENPORT, URBANA, ILL.

Mr. President, Ladies and Gentlemen: I assure you it is a pleasure
to be before you tonight. I take it for granted that we are all interested
in knowing what the University of illinois is doing in dairy husbandry
rather than listening toa speech. Then in the quickest way I am going
to talk about it.

Last winter was a memorabie one in the history of agriculture in
dllinois. For the first time an appropriation was made for a building to
accommodate this’ college. One hundred and fifty thousand’ dollars is a
zood generous sum of money to buiid that University a building, at least
to accommodate technical agriculture.

Not only that, another thing that is of more significance in its way
was this: In1862)the Government, as you know or ought to know, appro-
priated 30,000 acres of wild land'to each State for every Congressman it
tthen had in Congress—480,000 acres of wild land in Illinois. This land
‘was sold as the market came forit. The fund was to go for the founding
of a college where those things that pertain to agriculture should be
taught.

In 1890, what we call the second Morrill Bill should be paid to each
State. That year $15,000 forthe same purpose. The next year this should

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Al

be $16,000, and then $17,000, and $1,600 more each year until $25,000 a year
was reached, and this year it is $25,000.

The University of Illinois is the beneficiary of two government en-
dowments, for mechanical and agriculture purposes. From now on one-
half the money that the University of Illinois receives from the land rent
of 1862, not less than one-half, and not less than.one-half received from
the Morrill Bills, shall be set aside for instruction in Agriculture and
Mechanics.

I will not take the time to show you that in few instances the money
that came to these States from these funds served agriculture to any
great extent. In very few States one-half of this money goes to such a
purpose. lIilinois can say that it was the first State to put upon the
statute books a decree that one-half of this money should be used for this
purpose and nothing else. A sur of $26,000 a year and one-half of each
to be used to the betterment of this branch of dairy husbandry.

It is hardly necessary to tell you that this fund is about five times
more than we have enjoyed before, and’ about one-fifth of what we ought
to have.

First of all about the buildings being built. Here is a plan of it, a
ground plan, that I hope you can all see:

This main portion of the building fronts the west down in the ave-
nue. This portion of it through here, 284 feet, is the longest side of the
building on the campus. These portions are 65 feet wide, and these sev-
eral portions 100 feet deep. It is three stories high, and right in there
on the first floor are the administration offices; on the second floor is the
auditorium, seating 500 people, and right in there on the second floor is
where this Dairy Association is gcing to meet some day in the near future.
In the next room is the agricultural room and toilet rooms, and on this

Side a woman’s club room, and when the livestock come and the poultry
breeders to hold their meet{ngs there they will find agreeable and: suit-
able rooms for their purposes, and we will have ante-rooms and com-
mittee rooms will also be handy. In speaking in general, this portion of
the building is devoted to offices, laboratories, for field agriculture, and
horticulture, dairy culture, animal husbandry, etc.

42 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

The whole south end of the building is given up to horticulture and
field agriculture, etc.

The north end to animal husbandry, dairy husbandry, laboratories,
etc. Just over in this direction and about that spot will be an open court
and three wings; one to the north; one to the south, and one to tke east.
The three wings are the same Size, 45 by 116 feet, two stories high. Now
this is the dairy work. I oughtto say in this portion of the building
dairy offices, classi rooms, laboratcries, and all that sort of thing. This
room right here, 45x116, is the manufacturing room. Here is the milk
room, cold storage under, the receiving platform, wash room, the cheese
room, etc., and here is the boiler room. The engine that runs the ma-
chinery is putin here. Thecold storage will be in the room here. Over
this' are rooms for domestic scien ce, kitchen, and dining room and labora-
tories. In another part, two stories given up to operating rooms of
veterinary science, and this portion of the room, 75 feet long, for veteri-

nary clinic.

If we take a notion to break ir colts, we will hitch up in here and
break a colt in that space very easily. Breaking in to the saddle or the
sulky. We shall do that kind of work. Herein another portion of the
building is what we call machinery room. This building in both stories
is farm machinery. In the lower floor reapers, binders, and mowers,
engines, etc., and the upper floor the smaller tools of the farm, and in this
room will be the workshop fixed up for the various shop work connected
with farm machinery. It isa quarter of a mile around it; two acres of
floor space, and it is a lot over 400 feet from this point to this point. Every
room in the building will bein use. It is the first§@{ ity kink in this
country, the greatest building for agriculture I know anything about.
Ii has no more money put into it than some State has put in their build-
ings, but as much money as some States have put for this! purpose.

The University of Lightfoothas $20,000 for agricultural instruction.
This great study needs serious consideration. Some must be done on

the farm and some in college.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 43

About the teaching, which after all is the principal question. There
are no use for buildings unless to use them. I want to say that the in-
crease in the fund brought to us the possibility of doing what Ihave al-
ways hoped to do, and what did now seem possible until the last moment,
and that is the reorganization of cur course of instruction upon a new
and a more reasonable basis.

The trouble with agriculture in schools is that we have had too few
teachers. A professor of agriculture is supposed to know something of
every other branch connected with an agricultural school, or that is the
way it seems to be understood by the majority. That usually means, a
professor who knows everything, and says he does, doesn’t know any-
thing real well of any one subject. He hits at random on a few subjects
and does no good. I say this without hesitation, as I occupy the place
myself. I did not come as a Professor of Agriculture; that is too big for
me.

Some of us believe that you wiil never get ahead in agriculture until
we subdivide the subjects, and take this-man’s statements for this thing,
and that man’s statements for that thing, and soon. Why, some of the
professors were expected to know all about making butter and cheese,
and the diseases of the hog, andI don’t know what he didn’t have to.
know, and how to breed and feed and everything else, and’ as long as we
stood there, we did not get ahead.

So we have divided agricultural work into these subjects, that we
_know of today are things that ought to be taught. I have some cards

that outline these subjects:

Fertility and Rotations Cheddar Cheese
Comparative Agriculture Milk Production.
Crops of the Farm Fancy Cheese
History of Agriculture Cream Separation
Soil Bacteriology Dairy Bacteriology —
Farm Management : City Milk Supply
Farm Machinery : Butter Making

Meteorology Vegetable Gardening

44 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Soil Physics
Experimentation

Live Stock Management
Draft and Coach Horses
Domestic Animals

Dairy and Other Breeds

Sheep, Mutton, and Wool

Stock Judging

Beef, Cattle, and’ Swine
Stock Feeding

Stock Breeding

Light Horses

Testing of Milk
Creamery Management
Handling of Milk

Nursery Management
Plant Propagation
Landscape Gardening
Plant Houses

Grape Culture
Floriculture

Orchard Fruits
Small Fruits
Forestry

Veterinary Physiology
Sanitary Science
Veterinary Anatomy
Animal Diseases
«Materia Medica
Weekly Clinic

I said one day that there was just about as much difference between
fruit growing and stock feedingsin my opinion as between lathing and
civil engineering. We have outlined the 46 subjects, and they are not
enough. Wecould put in as many more if we could teach them. In place
of one man we have twelve to teach there. Please go away and teil
there are twelve to teach agriculture, and no two of them teach the same
thing; eleven of them teach nothing but agriculture. Prof. Ward teaches
Soil Bacteriology. Shannon on Crops. Weare making more of the study
of corn than ever made before.

Prof. Holden teaches Farm Management, farm and the general
topics of fertility. |

Animal Husbandry teaches stock feeding, etc., by Prof. Kennedy, and
managing of the farm herd.

In the department of horticulture there are three men, two of them
giving their entire time to the subject, Profs. Blair and Lloyd. Prof.
Blair teaches all about fruit.

In the department of dairy husbandry which we are especially in

terested in tonight are in the care of Profs. Fraser and Erf. Each one of

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. AS

these men understand their subjects. Mr. Fraser is the head of this de-
partment. The subjects he teaches are not those of butter making and
cheese making, but rather the examination or managing of the dairy
farm, and dairy bacteriology. These cards give the course of instructions
in dairy husbandry.

The first subject on the cardis Milk. What we study and what the
students understand. The student learns first of all what the composi-
tion of milk is; how to test it with Babcock test, and tell rich milk from
milk that is not rich. Howto standardize milk; the amount to give this
man if you are going to sell milk, and what kind of milk it is; 31% per
cent or 4 per cent, or something different, and the student must learn to
take out 1% per cent or put itin, if necessary. What the cow don’t do,
the separator must. They have to find out the contamination that milk
is liable to, from the milk to the table. It is a hard subject and must be
studied carefully. Wehavetotake some of the boys to other barns be-
sides their own; tell them how to handle milk and keep it clean; dairy
for the table or for butter and cheese, and we give a full semester.

The next is the management c{ dairy farms by Prof. Fraser. These
are certain questions peculiar tothe dairy farm. Some think they ought
to be taught by the stock feeding or stock judging. That it not it. The
dairy must be taught from its own standpoint. Mr. Kennedy does teach
about the judging of dairy cows, but he does not prepare himself to tell
how the dairymen gets his hard times. Every one of these subjects must
be taught by the man that follows that business. That is why this ques-
tion of dairy farm management taught as a separate subject by Prof.
Fraser. He teaches the establishing of the dairy herd and the economic
production of milk as depending upon the systems of feeding, the effi-
ciency of the individual cow, and the housing and general care of the
herd.

Cream Separation and Butter Making. They go together. They
must separate the cream before they make the butter. In this cream
separation, which is taught by Prof. Erf, the student is not simply to

operate a separator, but he is taught how to get the cream out of milk,
and get it out clean,I mean get it all out. The student would compare

46 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

the result from milk in a pan from the deep setting, or cold) water from the
separator, and the different kind of separations, and the milk at different
temperatures. He also studies the different kind of separators; the dif-
ferent grade of butter, and the different ways of making butter. These
two studies of cream separation and butter making are critical studies of
different systems of cream separation as to rapidity and efficiency, and
the comparison of different machines, especially centrifugal separators;
designed to be taken in conjuncticn with course 4. Course 4, butter
making, is the ripening, churning, washing, packing, and scoring of
butter. 3

Course 5 is Factory Management. This contains the question of
cheese factories and creameries and the planning ofall kinds. Co-opera-
tive and company creameries and cheese factories. Planning, construc-
tion, equipment, and’ operation of plants, including care of engine and
boilers, and is taught by Prof. Erf.

I believe there are men who would put in a factory where a cow
could not get in, if they could get the money. The study of these ques-
tions by any who understand it, will show thereis plenty of room for study
in that. .

Course No. 6, City Milk Supply, and is taught by Prof. Fraser. Those
of you who know about the milk supply of large cities, know there is room
for study. It has been a problem and is still, but the time) is not far
ahead when men will make astudy of supplying large cities with milk
and the present system will be overhauled. Prof. Fraser teaches the
source of milk, together with methods of shipping, handling, and distri-
buting, and of securing a healthfui product for large cities.

Course No. 7, Dairy Bacteriology, will explain itself. The study of
organic life in milk and what it does. Bacteria in their relations to milk
and its products, which is taught by Prof. Fraser. He also teaches cheese
making. Practice in curing and judging cheddar and! fancy cheese.

Those are the subjects taught and the way they are taught.

Now as to the admittance of students. Some of us believe that the

time has come for a different system of admittance of students for study.

ILLINOIS STATH DAIRYMEN’S ASSOCIATION. Ay,

The old-time college with its four-year course of one kind of course
which all students took, wasonething; a modern university is another
thing. If a university teaches one course of study and all begin and all
graduate on the same day, they must all have had the same entrance con-
dition. That is the way with the old institutions of learning; each
teaching a single course, each requiring certain set rules for admitting
students. We have broken away from that.

We have gone as far as we could go at present to the Leland Stanford
idea. What the Leland Stanford institution requires of a student
going there to study is: That he must be of a certain age, showing that
he is fitted to be away from home, and take his certain studies by him-
self. He must be able to read and speak and write the English language.
What else? Simply that he should be a decent American citizen and want
to learn something. Thatis not saying that every class is open to those
students. He can go to work and study certain of these studies that is
necessary to him.

If a boy is 16 years old and is a decent sort of a fellow, he can come to
the University of Illinois and take all these things that he is able to
study. If he has had a whole lot of schooling, he can have everything
we have; if only alittle, he can take some of them. He will first learn
about milk and the Babcock test and standardizing milk and study con-
tamination of milk and the different things about milk that it is neces-
sary for him tolearn. He does not need to know Greek to enter that de-
partment. If that kind of boy comes along, we will put him in the study
of milk.

If another boy comes along who has had a whole lot of experience in
some of these matters; he has studied them a good deal and wants tostudy
about the operation of'a dairy farm, that boy can come and do so.

Another man says: “I would like to study dairy bacteriology.” I
ask him, “Do you know what bacteria are?” “No.” “Every study any
botany?” ‘“‘No.” ‘Any zoology?” “No.” “Any living things and how
they do?” “No.” Ishould tell him he would have to study other things
besides bacteriology and have to take some other work first, and will

48 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

have to wait a year orso. Istherc any reason why a man must know
Latin before Mr. Kennedy can teach him stock judging? Hach one of
these forty or fifty studies stands on its own base. The student must
meet our requirements. If he wishes to study bacteriology, he must first
take a year of botany if he needs it and then take up bacieriology.

We do have a class of dairy stock mauagement which treats of the
ordinary care and feeding and management of farm work that any one
can take. He talks about balancing up the ration and the protein and
all that sort of thing.

Mr. Kennedy blazes away and teaches a lot of stock grading, and will
teach them to get a good steer for their herd. If boys are going to study
the most intricate question of feed; if they are going to study evolution,
they have got to study two years of university work first before they can
take up such things. Weare making it possible for a student to study
things he is able to study. Wedon’t call it a short course. We have
one man takea course and when he has taken 130 credits, and he ought to
get 15 every half year, if he has taken sufficient number in agriculture and
science and balance up his studies, we graduate him. We give him a de-
gree of Bachelor of Science.

So far we have 75 new students. We have special students who are
doing remarkably good work. Mr. Erf is here, Mr. Kennedy is here, Mr.
Fraser ishere. They allteach. Talk to them and ask them any question
you want to.

One thing more. Weare able to do this much because we got more
money than ever before. We have been able to get these buildings on this
cut. We have gotten these twelve men and have subdivided our studies,
and can do so much better. It is only when you get right after a sfbject
that you get the inside of it, and it is only then that you make a subject
powerful,

If a student studies one subject four months we give him an invita-
tion to go home for a while.

Did you ever hear the story of the southern preacher. He said I had

a dream last night, aud I am going to preach. Isaw G. P. C.on the wall

PRO OSCAR. Kiki

College of Agriculture and Experiment Station, Urbana, II.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. AQ

and he said that means go preach Christ, and I am going to do it. His
friend says “Are you sure?” “Oh, yes; don’t you think so,” the preacher

said. “What does it mean?” “Go pick cotton.’ So if a boy comes to

us and won’t study, he can go home and pick cotton; butif he has got

the work in him we would like nim to study.

What the University cannot do in agriculture will depend ov two
things, or really one: The support the people of Illinois will give the
College, and I gay I don’t know of any State in the Union where the
farmers all over the State are supporting the College of Agriculture as
the farmers of Illinois. The infection is working. I guess it is a dis-
ease, but you would be surprised if you was in the office and saw all
the letters that come. The office work has doubled within a _ year,
quadrupled in three years. Last year we nearly killed our stenogra-
pher. This year we have two and are pretty nearly killing them with
office work now.

The farmers institute was instrumental in going over the State and
selecting for us in each community, a boy of the right stuff and recom-
mending him to the trustees, and we have got nearly 100 of them. Mr.
Coolidge, he sent us six or seven of the right kind. Some of these
boys say, “I thought I would come and stay a month or two and see.”’
Well we would get them to work and { heard from several of them that
wrote home. ‘I believe you know more about agriculture than ail these
fellows,” writing home and saying: “There are quite a geod many
things and I guessI willstay.”’ And the next time his father told me
one of the boys said: “T guess'I will stay in this semester.” He will
stay the whole year and we are pretty sure he is going to stay four years.

Agriculture is tremendously expensive. You have done something
that no other State has ever thought of doing. This good work will go
on. As we put in experiments and teach things, it will take more money.
We have not got all the money we will ever need. When the time comes
that we can do more than the funds will allow, we will have to write to
get more. If we don’t do right,iet us know. Every citizen is on a free

footing for open correspondence with everybody. This is new business.

5O ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

We do more work in opening upnew subjects, I think, than ever before.
We do not pretend to be all-wise. If this Association comes to the con-
ealusion that there ought to be another subject offered there, they ought
“oe tet us know and let us hear from them, and if it is possible under the
@unds that we have, we will do it.

{j thank you for this opportunity to come before you in this way and

‘fell you about these things and tell you what we are trying to do.

DISCUSSION.

Q. How is it possible for one boy from every community to geta
scholarship.

A. At the request of theState Farmers’ Institute these scholarships
are given to the first 7 congressional districts, making 100 scholarships
altogether. Now these scholarships will not be given by the board until
‘hey have been assigned by this Farmers’ Institute by the executive com-
smnitiee. The executive committee will not recommend the scholarship
until reeommended by the directors of his congressional district. You
‘are in a certain congressional district. Let him write to his director, if
the knows who heis. His Farmers’ Institute Director in his congress-
Zonal district. If he don’t knowhe can write to us at the University or
evrite directly to A. B. Hostetter at Springfield, and he will tell who he
%s. Has he got to pass an examination? No. All he has to do is to
write this director of the Farmers’ Institute, and he must satisfy the
. executive committee of the Farmers’ Institute that he is 16 years old,
and that the people in his neighborhood believe in him. He must have
a letter of recommendation. He must convince this Farmers’ Institute
Officer that he is the one kind of a boy that should have the scholarship.
There are a few left yet, andifany one wants to he must be getting
-after one. If the one is takeninhis community, he can be assigned to
another community.

Mr. Newman: When will the new building be ready.

A. The contract reads the first of September next. They may not
se able to do it. They are having trouble to get material. Everything

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 51

is done above the grade line and they are working on the first story of
this room, and we hope to have it done by the first of September.

Mr. Gramm. I would like to know if we farmers that have not had
the advantages, can feel free to write to you for advice.

A. Byallmeans,yessir. “There is nothing so cheap as advice,” says
Josh Billings. “It is hard to give and easy to take.’ Any information
the University has at hand is to be given to any one in the State, or out-
side that writes for it. We cannot answer all questions that come up.
we will answer these letters out of the experience and knowiledze of the
men who are there and the literature we have at hand. Some letters
come that we cannot answer... Write and ask us anything you want to.
We are writing over 10,000 letters a year now and a few more will make
no difference.

Music by the Apollo Mandolin Club of Belvidere. Responded to an
encore.

The Southern Illinois Dairy

LL. S. DORSEY, MORO, SECRETARY MADISON COUNTY FARMER’S
INSTITUTE.

Mr. President: I do not come to you this evening as a dairy teacher,
or as one who has mastered the art of caring for the cow and her products.
I am here as a representative of the Southern Illinois dairy interests. [f
am here to tell you the Jittle I mee learned from associating and work-~
ing along dairy lines.

I shall not attempt to tell you very much, for if I did I would be
telling you more than ! know.

lt seems to me there has come a change in agricultural matters in our

State. Two years ago the State Experimental Station sent Prof. Frazer

52 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

down to the Red Bud convention. Last year I do not know if there
was any one on the program from the State University, but | do know
that for this meeting, the coldness, the iack of men, or means, or all three:
seems to have gone. For look at them, the speakers from Champaigir
University, and they are all here, Davenport, -Frazer, Kennedy, and
Erf, and the dairymen of Illinois should lose no time to get all they can
trom the practicai experiments of these men.

Now to get to my subject. The State dairy districts as made up by
ex-Sec. Monrad in 1898, gives 104 creameries in the thirty-four southern
counties and about four times as many creameries and cheese factories
in the thirty-fcGur northern counties.

Now I don’t kuow whether you expect me by this time to tell you that
the south end cf the State is producing as much milk as the northern
portion, er why it is that itdoesnci, or should not.

If the figures given for the Onicago producticn of oleomargarine for
November, 1899, are true; that is, 5,460,000 pounds, or at the rate of over

65 million pounds annually, while the production for 18938, on the same
“basis was 22 million pounds less, it is not so much a matter of how to
increase the dairy herds of southern Illinois, as it is of how to secure
safe and sure markets for what is produced.

Southern Illinois is not strictly speaking a dairy section, and as in-
significent as the number of creameries may seem, I am inclined to be-
lieve that if the number was cut in two, and J was to say that there
were fifty working creameriesinthe thirty-four southern counties, that
the number would be about right.

In my own county two years ago twelve creameries were reported;
today there is but one or two in operation, aud that is run on the gathered
cream plan.

Southern Illinois is not destined to kecomea great dairy section. Its
record is being made, asa fruit country. Apples, peaches, plums, pears,
and a}l small fruits are growninabundance. The acreage in fruit trees is

being increased annually. Thethin soil of many of the counties and the
climate seems to be better adapted to this line of produce than any
other.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Ee

There is no form of organization among southern Illinois dairymen,
even all attempts to organize a St. Louis shippers union has proved a
Jailure.

I know of no reason that should keep the dairy industry from in-
creasing, that has more real argument in it than the condition that the
public highways are in at times during the winter season. I have
known dairymen in the past year to be two hours on the road making
<wo miles with two cans cf milk. Others have got stuck and actually
had to give up their trips. Weare in that section of the country where
jong freezes don’t come, and all winter long we don’t seem to be quite
satisfied if it is not continually freezing and thawing, and good road
improvements come slow.

“Every cloud has its silver lining.’ I would not have you put mé
down as a pessimist. I have only been trying to state facts as they are.

On the other hand there aremany farmers who have come out to he
good, practical and progressive dairymen. They are of the class that
Mr. Hostetter spoke of at the Galesburg meeting last year. Those “who
have taken a number of cows and given them a fair chance and now will

mot attempt to farm without them.”

We have but few men that we can point to and say, “There is a man
yho made his fortune dairying.’ There are many farms to which we
an go and find a nice house and many comforts of life, good improve-

ments all around, and the dairy farm is the cne where these comforts

and improvements are the more rumerous.

The work of the Illinois Dairy Association, the State Experimental
Station, and of the Farmer’ Institute are having a telling eifect upon our
dairymen. While it is true that comparatively few take an active part
in the proceedings or discussions or reports of these concerns, there are
many who are watching with both eyes wide open, tire practical ideas of

those who do attend and are profiting thereby.

The day has gone with us when tc buy anything that gives milk, or
someone eise’s mistakes, is thought to be the proper thing todo. While

t is true that few of the most successful dairymen have ever raised a

54 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
cow, the buying idea is fast going out of date, unless a man is 2 borm
trader.

Many good dairy herds have been established in my district by se-
curing a good sire and saving the heifer calves from the best cows.

While the creamery is not the success it should be in Southern ~
Illinois, nor the success it may be made, there will soon come a day when:
our creameries must pay Elgin prices for cream. I tell you when we
get guaranteed Elgin prices and gvod roads and oleomargarine out of the
way, we will make a good showing.

The lack of creameries in my county is doubtiess due to the fact.
that the demand upon us from the city of St. Louis is too great to make
a creamery pay. The milk thal is in demand, the goods that are adver-—
tised, the thing that the people of St. Louis want is “Illinois miik,”’ ant
the dairy companies of that city have enough business ability about.
them to get daily, from our side of the river, about 10,900.gallons of our
product. While the prices paid, the sours made, the shortage reported,.
the cans lost, are not always the pieasantest things for the shipper te
think about.

I do not hesitate, after ten years’ of experience with these people, to:
say that there is no line of farming that I could have followed, that.
would leave the farm in as good shape as it is today, that would have en-
abled us—wife is in this too—to have as many comforts in our home, to:
pay off as much debt, to have so nice an account in the bank, as this.
Moreover many neighbors, who were struggling along, have joined the
ranks and joined the shippers’ procession.

All has not been smooth sailing. When going into the dairy we
thought there was nothing more to learn about the business, as farm work.
was the only thing we had ever fcilowed. Now, after a practical experi—
ence of ten years, we look and wonder ii we are only infants, and what.
the next ten years may bring forth.

Say! If you area dairymar and don’t like the business, get out of it.

Say! Are you kind to the cows? You should be in partnership

with them.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 2

-

Say! There are three good things about the dairy. It produces. =a
regular farm fertilizer, regular work, and regular income...
Musie by the Apolio Mandolin Club.

Responded to an encore.

Woman as a Factor in the Dairy

MRS. EVA SPRINGER, SPRINGFIELD.

Your committee has nonored me with an invitation to address this
meeting, and has suggested as a topic what the Buttermakers’ Associa—
tion of Sangamon County hope to accomplish. Tasmuch' as this Asso—
ciation has made no little history of interest to dairymen, and, [ might.
say dairywomen, of thisand other States, an account of its organization:
may serve a good purpose. In a paper read before the Sangamo:

County Farmers’ Institute, the startling statement was made that the
merchants of Springfield purchased annually more than one hundred
thousand dollars’ worth of butter made outside of Sangamon county.
The great importance of creating an interest among the farmers of the
county in butter making was quite generally discussed at the institute;
and at the suggestion of Col. Charles F. Mills, then secretary of the Ih—
inois Farmers’ Institute, the writer of this paper on June 21, 1898 pre—
sented the matter of calling a ccnvention of the buttermakers of the
county for the consideration of the dairy interests to the county im—
stitute. The gentleman named above secured the appointment by the:
county institute of a committee of five ladies, who were pledged the
support of the county institute in the holding of a butter show im
Springfield. The committee consisted of Mrs. Eva Springer, Mis. W. Bo.
Lloyd, Mrs. B. S. Magill, Miss Mary Tabler, and Mrs. Edward Sterling.
The conmittee had several meetings in the office of Col. Mills, witle

others interested, and decided to call a mass meetiug of buittermakers,

56 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

in the courthouse. The attendance was large and at the meeting it was
decided to organize the Sangamon County Buttermakers’ Association,
and later, December 8th and 9th, 1898, the first butter show, under the
auspices of farmers’ wives, was held in Springfield It was a great suc-
cess, both as to the number and quality of the entries, and large attend-
ance. |

Prizes were offered for three-pound pail of butter, three pounds of
print butter, and three-pound pail of Jersey butter, made iu each of the
twenty-five townships in the county. Nearly one hundred premiums
in cash and merchandise for the exhibits, which numbered 234, were do-
nated by the merchants of Springfield, who have manifested a lively
interest in the enterprise from the inception of the movement. in
order to complete the history of this undertaking, the names of the
ladies having charge of the first exhibition are herewith given, viz:
President, Mrs. Eva Springer; Vice President, Mrs. EH. M. Coffman;
Secretary, Mrs. E. A. Sterling; Treasurer, Mrs. James A. Stone; Execu-
tive Committee, Mrs. Marth Duval. Mrs. EH. S. Johnscn, Mrs. Ed Brad-
ford, Mrs. Isaac Poorman, and Miss Mary Tabler.

The interest awakened by tke large and excellent exhibit of butter,
encouraged the association tc iiold meetings in all portions of the county
for the discussion of all matters pertaining to the dairy cow, the best
rations for butter, and the methods of caring for milk, cream, the making

and selling of butter.

The meetings held in various portions of the county have been well
attended, and interesting papers, containing much valuable and practi-

cal information on dairy matters, have been presented and discussed.

The meetings held during the suinmer have partaken of the order
of a basket picnic, each family taking its lunch and horse feed, and all
uniting and eating dinner on long tables arranged in the shade of trees.
Recitations and music, interspersed with the exercises, have made the

meetings entertaining as well as instructive.

The second annual exhibit of butter of the Sangamon County Butter-
makers’ Association was held November 7, 8, and 9, 1899, under the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 5.

amect management of the ladies in charge of the first exhibition and
named above. .

The classification for the second butter fair was much improved, and
provided for four premiums, for three-pound crock of butter, for each
of the twenty-five townships in the county, viz.: Old style make, not
made with separator or the deep-setting process; second, butter made
by the deep-setting process; third, butter made from cream separated Dy
any make of separator, and fourth, butter made from the milk of a
recorded Jersey cow.

The exhibit in each show was scored by an expert appointed by the
illinois Dairymen’s Association and the service that each gentleman ren-
dered served a valuable purpose in educating exhibitors in all matters
pertaining to the making and exhibition of first-class butter.

The butter at the second exhibition scored much higher than at the
first show, and confirmed the great value of such displays. In conclud-
ing reference to the county show will repeat that ‘the ladies composing
the Sangamon County Buttermakers’ Association have but one ambition
to subserve in the continuance of the annual butter show, viz: To en-
courage the buttermakers of the county to produce more zo0od butter,
and to call the attention of the dealers ana consumers of the excelience
of the butter made by the wives of the farmers residing in Sangamon
county.”

This history has heen extended to supply information that the writer
has trequently beem called upon to furnish to ladies residing in other
counties, sume of whom have organized similar societies and have re-
cently held very creditable exhibits. |

The Farmers’ Institute, heldin each county in Illinois, quite gener-
ally nave exhibitions of fruits, vegetables, grain, etc., and need but little
encouragemeat from the State Dairymen’s Association to provide for a

display of butter.
It is suggested that a committee appointed by the State Dairymen’s
Association might accomplish much good by directing the attention of

County Institutes to the good that would result from the organization

58 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

of the ladies in each county for the purpose of holding annual exhibi-
tions of butter, cheese, etc.

So much attention has been given by the agricultural press and State
Dairymen’s organizations to associated dairymen for many years past
that farm or individual dairying has not received the consideration its
importance demands.

By farm dairying we referto that system which calls for not only
the production of milk, but also its conversion into the finished products
ready for the consumer or dealer pefure it leaves the farm. Hence, the
individual dairy farmer must be a producer, a manufacturer, and a
business man. The later, because he must market his product. We
refer to butter, cheese, cottage cheese, ice cream, aud under certain
conditions, milk and cream as a finished product.

When the milk and cream are intended for family, hotel, restaurant,
or any similar use they can be considered as finished products.

Dairying, we find, is an important factor in diversified farming,
even when the milk is sent off the farm to be made up or sold to dealer
or consumer. But when the entirc process of manufacture into butter
is conducted on the farm, it becomes a factor of still greater importance
and worthy of due consideration at your hands.

It has not been the purpose of the writer of this paper to tell to this
convention of experts the operations of dairy farming, but to present
some suggestions that will prompt the State Dairymen’s Association to.
aid myself and others engaged in dairy farming, and to call special at-
tention to the importance of your co-operation in forming local organ-
izations in each county for the benefit of an interested class that cannot.
attend your annual meetings.

Is there any reason why the State Dairymen’s Association should not
offer premiums for butter madein each county and exhibited at the State
fair?

The State Board of Agriculture wiil esteem it a great privilege to aid
you by the offer of liberal premiums and providing ample space and col-t

storage for the exhibits.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 59

The limited display of butter compared with the splendid exhibits
of fruits, vegetables, grains, and all the products of the farm at the IIli-
nois State Fair is very mumiliating to one making a specialty of dairy
farming, and it seems to me that the people of the State can, very prop-
erly, look to this organization for the much needed enlargement and im-
provement in the dairy exhibits at the State Fair.

In conclusion it may not be out of place to state in this connection.
that the ladies composing the membership of the Sangamon County But-
termakers Association intend to coutinue discussing all matters pertain-
ing to the rearing and selection of the dairy herd, and the making anil.
marketing of the butter prcduct. Other matters have been considere:l.
at our meetings, such as requiring all members of the association to:
adopt certain rules of practice in making butter, the use of a uniform
kind of butter package, and the attainment of a high standard of excel-
lence in the butter made.

In the not distant future, a label indicating the score of the butter
may be used, and we hope soon to have a local agent to handle the entire
product of our members and make purchase of needed dairy supplies.

There is seemingly no end to the opportunities to such an associa-
tion to make itself useful and even powerful.

The matter of seeing that oleomargarine is sold for what it really
is, instead of being palmed off as butter, is within the province of such:
an organization.

The great work that has been accomplished by the ladies of Sanga--
mon county in the way of promoting the interests of the farm dairy
buttermakers, can be repeated under your leadership in every county of
Illinois.

I thank you for your kind attention to the matter presented, anid
for the honor of the invitation to appear before such an important and
influential organization as the Illinois State Dairymens Association.

Music by the Mandolin Club. Encored.

Convention adjourned until !0 o’clock a. m. Wednesday morning,
Jan. 10, 1900.

60 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Wednesday Morning, January 10, 1900

Meetiag called to order by President.

Announcement: I wish to announce there will be a meeting of the
Boone County Farmers’ Institute at Evans Hotel on Saturday at 1:39
o'clock. All who are interested in the work are cordially invited to be
present. We desire a full attendance for our timeisshort. The meeting
will be held the 6th, 7th, and 8th cf February.

Silos and Ensilage

W.S. DAVIS, FAIRFIELD.

I thank you for this place on the program before such a bedy. I
represent the southern part where we have had poor dairies and poor
cows, and you have helped us a great deal in the work and we expect
much of you, not so much the instruction, but to get some of our ideas
before you so that you may help us to remedy them.

(Mr. Davis shows model of silo.)

Explains that 2x4 scantling is used. It is eight sided. You can
make them twelve sided or sixteen sided as you please. But about five
foot each side and girded with 2x4 scantling and lined inside with just
common flooring, timber you can buy at any price. It keeps the ensilag=
all right and made very much cheaper. We cut doors in where needed.
| Krom this rough model you will understand better when I am reading.

Silo. The silo of today must be above ground, without square cor-
ners, of light, durable material, easily built, and cheap. Such a one I

will try to describe.

>.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 6F

A silo with eight sides of 5 foot each, girded by 2x4 scantling, lapped
and spiked at the eight corners. These girders are 1€ to 24 inches apart,
making thirteen of them for a stio twenty feet high. They are lined up
and down inside with common matched pine flooring.

- The material will cost about twenty dollars and will hold sixty tons

of ensilage. It is also a very cheap form of grainery or corn crib.

A larger, and therefore cheaper form, is a twelve sided one of 5 foot
each, 20 feet high, girded the same as above by 2x4 rough timber lapped

and spiked at the corners.

How to build this silo. Take seventy-eight 2x4, 12 feet long, rough
oak scantling, cut them in the ceuter at a 4 to 6 inch angle, cut ends at
same angle, making short at outside 5 feet 3 inches, and inside 6 feet 3
inches long. When all are cut te this measure, ievel a circle twenty feet
in diameter, ie twelve of these pieces around it, each alternate one on
the ground, the others Japping at the ends on top. Have the laps all
even. Then drive a 20 penny spike in each corner. Square this foun-
dation by measuring from each corner to center. Then drive another
spike in each corner. This is the foundation. Next, lay twelve more
pieces on top of these, but see that the inside edges are plumb with the
lower ones, drive two spikes in each corner. Then take a common fence
plank, 1x6, nail it in the inside corner of the fourdation; plumb it each
way and brace it. Dothe same at every corner. Cut some 2x4 blocks 14
inches long; raise one corner of the second girder of 2x4, and place one
of these blocks perpendicular between this girder and the foundation.
Raise each corner the same and nail the corner plank to them. Spike
another girder together on top of this one, being careful to have the laps
at corners plumb at corner edge of upright plank. Knock cut the 14
inch blocks below and raise this girder with them. Nail as jpefore. So
continue until one-third the height of silo. Then use block 20 to 24
inches long. When the desired height is reached, the structure will be
the skeleton frame, with temporary corner supports.. Line perpendi-
cular with common one-inch matched pine flooring of 8, 10, or 12 foot, or

longer lengths. When corner is reached, knock off the fence plank, as its

62 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

use is then ended. The flooring should just match at the corners; may
need a little aressing with planeto makeatight joint. Continue around
nailing as you go, except where dcors are wanted. For these cut 2 feet
out of a girder, fit two pieces of 2x4 perpendicular for side jambs. When
lining, leave one inch space all around the face. Cut pieces of flooring
22 inches long and place horizontally as silo is filled.

Material required for this silc twenty feet high is 78 2x4 of oak 12
feet long, 624 feet, 1440 feet flooring.

48 2x4, 12 ft. long,624;at $1.00 as id oo aes oe Rie Oe ee $ 6.24
1440) Tt. floorine: at $2.00 per: 100s) vo on cee cle ee Ste eee eee 28.89
12 dbs.: Nos 20:spikes awine = eee Se Ee eee .00
2.0: Tos NO: O.NiallS:at DC sais ce eke ok ei oe tees ere ae ee 1.00

Totals. FG BES kee es Bee Bee ER aE Ae, Ein ee $36.64

A. stave silo of same capacity 1.8 ft., 8 in. in diameter (inside), 60 feet
-around, takes 144 2x6 staves 20 ft. long.

144 2x6 pine beaded 20 ft. long, 2580 ft., at $2.75 .. 0... cece eee eee $77.29
AvAx4 hoop. supports, 20 £6. 10m es, 10 Ets: sce ccs copes <ieee cue opakedos ousoncaseeiene 3.09
Fs UL KS Fa a) gO 0 2 ener eed RP a ee rem ee elie mR UNAM GC eeirianen Tn Minne Wont) o> 0'o 0 5.00

8 hoops in 4 sections of 15 foot each. made of % round iron, tipped
with 6 inch pieces for threads and nuts; cost of hoops at $3.50.. 18.44
Hor threading. weldine, bei: cee wetter eye is < elalere oe ate ee ree 6.49

WM Oba iets oe rk RAEI bn cle ae DOS SEER Abe areae le haere ache keane eer $110.04

AS against $36.64 for a twelve side silo with wood girths for widing,
and practically without corners, made cf material carried in stock at all
lumber yards. It is put wp withcut scaffolding by one man. Any
farmer who can saw and drive nails can do the entire work. Founda-
tion and roof are not figured here. They would cost the same for either
form of silo. A clay floor is su‘ficient and cheap. We now have a mod-
ern silo at one-third the usual cost.

Ensilage.—Improved machinery for the field, new style cutter with
greater feeding capacity and pneumatic elevators. All these have their
place in lessening the cost of filling the silo.

But the new thing in ensilage that is coming to us now is a greater
‘knowledge of the nutrative value of the plants with which to make en-

silage. Corn has always been considered the crop par excellence for the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 63

silo. The value of ensilage has been based almost entirely on succuience,
and not on the food elements it contains. The plant having a high per
cent of moisture, has a large proportion of its food elements in solution,
Which is practically digested food, as the digestive juices of the stomach
and intestines must reduce all food to liquids before they can be takea
up by the lacteals. The green plant is most readily assimulated and
turned into milk. But the amount of milk produced from the plant de-
pends entirely upon the elements contained in the plant and taken up by
absorption, and used by the cow for milk production.

The quantity of the milk may be large or smail, the quality poor or rich,
but the solids come from the plant. just what elements produce the
fat in milk may still be in doubt, but the casine is indisputably the
product of the nitrogen compounds of the plant. Because the plant is
watery is not proof of its feeding value. But the plant containing the
greatest amount of the essential milk elements in solution, and that is
the least acted on or effected by ferments in curing and storing, is the
_ best plant for the dairyman to raise. The method of curing, and-the
place to raise this plant to retain the most of these elemerts in the nearest
soluble condition, at the least expense, is the method and building which
the dairyman needs.

We do not have plant, animal or milk production without their pro-
portionate nitrcgen compounds. Physiologists agree that most of the
protein is digested in the stomach and most of the fat after it enters the
intestines. This being true, the dairy cow is well adapted for using
bulky feed containing a large per cent of protein. This point of ensilage
value had not been given its proper consideration in our opinion. Most
of the dairy, farm and live stock journals have several columns cr
pages each week, giving in minute detail the relative value of the differ-
ent grains, mill products, hay and fodder, but I have yet to see attention
called to the comparative value of the eiemants contained in plants
stored in a silo; except to say that “the corn was heavily eared.” That

referred to the old superstition that ‘‘corn with ears was richer feed.”
If corn, oats, peas, beans, bran, oil meal, cotton seed meal, brewers’
grains, etc., have such a wide range of feeding value, based on the

64 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

chemists’ analysis and feeding exreriments, why should we not allow a
similar basis of value on the various plants available for the silo. They
have been as well analyzed and tested by feeding experiments. Their
comparative food values are allowed everywhere except as ensilage.

In growing a crop for the siio, then a comparison of the feeding value
should be considered first. As protein is the most essential and indis-
pensable compound, the plant having the highest per cent of it, other
conditions being equal, is the one to select.

A brief description of some plants will come in here. Corn is the
staple farm crop, because its seed is cheap. Its cultivation and harvest-
ing are well known. But it must be cut just at the right stage for the
silo; then it is a good keeper. But it requires a large amount of high
priced concentral grain to balance the ration. One acre yielding ten
tons has 260 pounds of protein. (Government Cattle Book, Prof. Henry.)

Sorghum drilled like wheat, cne bushel to the acre, will yield twenty
tons to ten of corn. Requires no cultivation. so is a cheap crop to grow.
Planted from May to July loth; cut for ensilage from ten days before
heading until beards are ripe. So it mixes well with other crops in fill-
ing the silo. The sacharine matter makes it an appetizer. Itis a good
keeper, but low in the percentage of protein; takes richer grain than

corn to balance. One acre yielding twenty tons has 240 pounds protein.

Cow peas, seed one bushel to the acre. They can also be grown
without cultivation, but better with it. Have a high percentage of pro-
tein. But their large percentage of water requires mixing with other
plants to insure good silage. One acre yielding eight tons would have

268 pounds protein.

Soja beans, seed one-half bushel to an acre. Plant early as corn,
cultivate the same. The thick epidermis and hairy covering of its leaves
makes it one of the best drought resisters, and is free from insect pest in

plant and seed. One acre yielding tweive tons would have 669 pounds
protein. (Bulletin 22 U.S.) Thus one acre of the above silo crops gives
us the comparative yield in digestible protein: Corn, 260 pounds; sor-

ghum, 240 pounds; cow peas, 2038 pounds; soja beans, 669 pounds.

“ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 65

The claim is not made here that protein is the only basis of value,
but that a sufficient amount is essential to milk production, and that any
ceficiency of this compound in the roughage must be supplied in the
grain.

As there is a limit to the grain a cow will consume, where roughage
having a low per cent of protein is used, highly cultivated grain must be
fed, which adds to the most of th e ration, as is shown by’ the following

tables of balanced rations, made of corn silage and soja beans.

Lbs. Lbs. Lbs. | Lbs.
SILAGE org’n’c| dry | Pro- |carbo-| Lbs. | Ratio | Cent | Color-
matter|matter| tein |hyd’es| fat- cost | ies of
Corn Silage....... 00 |13.20 SOG Fie. .36
CornandCob Meal; 4 | 3.57 S201 Babs tail! 02
MGA os sas es kw os» A Nia. a0) beads |e 12 .026 )30.080
Cotton Seed Meal. See ee tO leak pole |e. 2p .035
Motal sees SS. Ol 23504227 a4 ore | 87 1.53 | .081
Soja Bean Silage.| 50 | 12.9 | 1.53 | 4.46 | .80
Corn and Cob Meal 6 4.6 .39 | 3.78 o Zak .03
MCA Ras corcew sv ooe 5 4.4 .63 | 1.93 15 : 032 ue
MOGal. ste Oke P21 98 A255 TOM ENG | ES .062 |28.699

Soja Bean Silage. 50 | 12.
Soja Bean Hay...| 10 8

—— ee Oe

Mota cies 60 | 21.6 | 2.65 | 8.69 200 Le Ad 25.298

The above shows less colories of heat than is usually given in a
ration, but is sufficient for suimmer, and in winter can be supplemented.
by warm brans and blankets at less cost than grain.

As an answer to the claim that there 1s a great loss in ensilage, atten-
tion is here called to the loss in curing hay and fodder. (Bulletin No.
2a, Us S:)

Dry Pro- Pro- |Per ct.

Green |Matter| tein | Hay | tein less | Gain
diimmophy, 2! eee 100 3804 | 2228 144.238) lo27 | 144
PEO ORM rs oie ick ss oe 100 20.7 | 1.10 |85.80 .88 | .20
Clonee ree Se ein 100 29.2 | 3.0% |34.47 | 2.26 | 26
SO] a" 1 BYE 01S) Meera eee eee 100 | 28.5 | 2.79 82.18 | 3.46 19

66 ILLINOIS STATE DAIRYMEN?S ASSOCIATION.

Hay and fodder require five times the room for storing the same num-
ber of days‘ feed as ensilage does. June pasture grass cannot be cut
and cured into hay and retain its June grass buttermaking qualities.
Hay is made from July grass that has entered the woody structure stage,
and loses all its June qualitiesincuring. But there are plants that can
be cut in their “June grass” condition and make perfect silage.

To sum up this paper. It describes an easily built silo without cor-
ners for one-third the cost of the modern stave silo.

Ensilage is ensilage, because it is stored and cured in asilo. Butits

feeding value is the feeding value of the plant put in thie silo.

DISCUSSION.

Mr. Long: I would like toask if you have used that form of silo,
and how long has it been in use?

A. Seven years in use.

Q. It would appear to me that a silo constructed on those plans of
boards, would drop apart and aitlow the air to spoil the silage?

A. They have dried apart on the south side. Wedo not put boards
around like you would in the north.

Q. Wouldn’t that cause the silage to spoil?

A. When we put it in wecover it uptight. It has done us for seven
years.

Q. You didn’t say any thing about the cover?

A. We put a roof on it.

Q. Tell about the root.

A. The matter would cost about $15.00 to cover 120 tons of silage.
We don’t use any foundation.

Mr. Kennedy. Do you think your foundation is substantial enough?

A. That depends.

Mr. Kennedy. We put inacesment floor and since we did that we
have had no trouble, and others have had similar experience in that soil.

Q. Those stones pressed there? :

A. Those stones were broken very fine, run through a stone crusher

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 67

and put down four inches thick, and lath on top of that. But we had
trouble until cemented over.

Mr. Dorsey: You spoke of whole soja beans for your silo?

A. Fili with soja beans.

Q. You say your corn in yoour section is not healthy feed for your

A, Yes sir.

Q. How far north in the states do you think soja beans could be
grown?

A. They have been grown in Massachusetts and in some parts of
Canada to make a silocrop. Have experimented with other beans and
tried them and would not be satisfactory. Soja beans were not satis-
factory first or second year.

Q. Would you think the soja bean could be grown?

A. I should just keep at it, but you will not be satisfied until you
get the mammoth soja bean and cuitivate it right.

Q. Some sixty miles from here several of us around Alton have
experimented growing soja beans for the last three or four years, and we
have almost given up in disgust. How do the southern cows make a
success of it for dairying. Would it be practical! to grow soja beans and
corn together?

A. I think so. We have mixed maize with them and put them in
the silo together.

Q. How many planted to the acre?

A. Half a bushel.

Mr. Kennedy: Explain to the people when is the proper time to cut?
‘What season? | :

A. We have raised cornforsix years. It was cut when the leaves
showed it had no ears, when it showed in a glazed condition; would
show a little ripening. I don’t know just wien to cut it.

68 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Feeding and Developing the Kansas
Dairy Cow

PROF. D. H. OTIS, MANHATTAN, KANSAS.

The young man starting out in life sometimes wishes he had the wis-
dom of aSolomon, the eloquence of a Webster, the bravery of a Dewey,
and the longevity of a Mathusala ail wrapped up in his own little self.
He would then be able to accomplish something in this world. As a
dairy State Kansas is still a youngster and at times some of her citizens
long for a combination cow that gives milk with the richness of a Jersey,
the sweet flavor of a Brown Swiss, and quantity of a Holstein, and at the
same time have the beef producing qualities of a Hereford. Such.a cow
would be a howling success. But fortunately or unfortunately Kansas
cows, like her young men, have not inherited all the traits and characters.
of every individual of its species from Adam to the present generation.
In every walk of life we find' ourselves hemmed in by certain limitations,
and the question is not so much how to get rid of these limitations as it
is how to make the most out of them.

We have in Kansas a large number of common or scrub cows that
are being used for dairy purposes. These cows are not all we might wish
them to be, but they are what we have and we want to know how to get
the greatest profit from them. This thought in connection with the need
of milk for our dairy school led the agricultural College to purchase a
head of typical western Kansas cows, which at the time of purchase were
admitted to be below the average of the state. A record ofa part of this
herd has already been published, but since then a larger number have
completed a year’s record, and we now have complete results from 28

heads. The following tables gives a summary of the results:

A YEAR’S RECORD COLLEGE SCRUB HERD.

MOST PROFITABLE FIVE COWS.

PRODUCTS VALUE Receipts less cost of; Gost of
io of cor 7 hier fa Cen OteRoca ee Skim milk Feed. producing
Oe i. : Sores) Bue iter [isc ger imi] Total “Gan thos fp Rttteh,

20 9,116 4.21 383.7 $32.80 %60 88 | $12 29 | $73 17 | $40 37 $.085

i 7,015 4.43 310.8 30.61 49 26 9 46 08 72 28 11 -098

14 8,054 4.13 332.8 35.09 ol 92 10 85 62 77 27 18 . 106

9 6,004 4.59 289.5 29.26 45 90 8 77 o4 67 25 41 101

15 6,009 4.27 277.9 29.20 43 89 8 7C D2 09 23 39 . 105

Average..... 7,439 4.28 318.9 31.49 30 37 10 O1 60 38 28 89 098

LEAST PROFITABLE FIVE COWS.

24 5,742 3.48 199.8 29.55 $31 02 | $7 75 | 938 77° | $9 22 g.147
1 3,475 5.14 178.6 25.24 DEG =| 4.68% | 92°84 | 37.60 141
88 4,772 3.92 187.0 27.25 03 | Oe | 35 Be. | oa 145
19 3,913 4.14 161.9 oT 2K 5 die 527 30 684 | Saal 168
Oe 4,200 3.96 166.3 27.69 Be | BOs | BO We 3 28 166
Average.....| 4,420 4.04 ent 27.40 27 81 594 | 88 75 6 35 153
THE DEBT CONTRACTORS. :
5 3,583 3.79 135.7 Oa $21 39 | $4 83 | $26 22 $ 43 | 9.197
30 2,908 4.13 119.9 22.89 18-1 |= 3200s | 22. 02 87 190
29 3,730 4.23 157.8 31.22 2434 | 502 | 29 36 1 86 198
28 2,141 4.74 101.5 24.48 ison 2 21884 | 18 is 6 28 240
Average ....| 3,089 4.16 ee 26.32 Ue | Alea) 8 945 | 2 85 204
AVERAGES OF HERD.
28 Cows . 5,554 4.13 229.7 29.86 $36 10 | $7 48 | $4358 | $13 72 $.130
24 Cows 5,965 4.18 123

246.5 38 82 8 03 46 85 16 40

70 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

It will be noticed that the above record is divided into four parts, the
most profitable five cows, the least profitable five cows, the debt con-
tractors, and the averages of the herd. Taking up the differences in in-
dividuals it will be noticed that the best cow gave 9,116 pounds of milk,
which is 5,641 pounds, or 162 per cent more than cow 11 of the least profit-
able group, and 6,975 pounds or 325 per cent above lowest debt contrac-
tor. The average of the most profitable cow is 3,019 pounds, or 68 per
cent above the average of the least profitable, and 4,350 or 140 per cent
above the average of the debt coniractors. The largest yield of butter
fat was 383 pounds, the lowest profitable yield 161 pounds, a difference of
222 pounds or 137 per cent. Comparing the largest yield with the lowest
yield we find a difference of 282 pounds, or 279 per cent. Comparing
averages we find that the best cows yielded 318 pounds butter fat, an in-
crease of 140 pounds, or 78 percent over the least profitable, and 190

‘pounds or 148 per cent over thedebt contractors. In the column headed
“cost of feed’ it will be noted that the best cows are the most, the average
cost of the most profitable being $31.49, the least profitable $27.40, and the
debt contractors $26.32. This shows that good cows are good eaters,
and it pays to feedthem well. Suppose that the most profitable cows had
been given only half the feed they received. They would still require

_about the same amount to maintain the animal system, and as is custom-
ary among cows this requirement will have to be met first and the result
would have been. a very large shrinkage in the profits. A man that is
stingy in feeding a good cowis simply extravagant and is working
against his own best interests.

Under value we have three columns, one giving the income of butter
fat produced at creamery prices, ancther giving the income from the skim
milk at 15 cents per 100 pounds, and the last column giving, the total in-
come per cow. All these figures are interesting and instructive to the
dairyman and will bear study, reflection, and comparison. Perhaps the
most interesting column in the table is the receipts less the cost of feed.
Here it will be noticed that our best cow gave us $40.37 profit, and our

least profitable cow $3.28, and difference in animal income of $37.09, or

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. | 71

113 per cent. In other words these figures mean that our best, as far as
dairy products are concerned, is worth 12 cows like No. 2%. By adding
the receipts less cost of feed of oui poorest eleven cows, we have a total
of $41.63, or just $1.26 more than the receipis from our best cow. Taking
an average of the most profitabie five cows and we have receipts of
$28.89 per cow. Contrasting this with $6.35, the average receipts from
the least profitable five cows and we see there is a difference of $22.54, or
355 per cent. In other words an average cow from the most profitable
five cows is worth as much as 4% cows from an average of the least profit-
able five cows. As will be seen from the table there were four cows that
run the college in debt for their feed, the average deficiency being $2.35
per cow. Three of these cows are already sold for beef and their connec-
tion with the College will be severed as soon as the Dairy Association is
over. The last column is also an interesting one, showing the cost of
producing a pound of butter fat. Our best cow produced butter fat at
8 cents per pound, and: our poorest at three times that, or 24 cents per
pound. It should be noticed that the cows that cost us the most for feed
are those that produced. butter fat the cheapest. The cost of a pound of
butter fat was 9 cents with our most profitable five cows, 15 cents for the
least profitable, and 20 cents for the debt contractors.

In the portion of the table headed “Averages of Herd’ the first line
gives the average of the whole herd of 28 head under experiment. The
second line gives the average of the herd as it would have been without
‘the four unprofitable cows. In both cases the test happens to be the same
but it will be noticed that these four unprofitable cows reduce the average
of the herd of 411 pounds of milk and 17 pounds of butter fat from what
it would have been with 24 cows. They caused a reduction in the aver-
age income per cow of $3.27, and in the receipts less cost of feed! of $2.68
per cow. With the 28 head butter fat was produced at 13 cents per pound;
take away the four unprofitable cows and it cost 12 cents per pound. In
the above calculation the price of feed has been figured at what the far-
mer could realize for it if sold on the local market in Manhattan. In

considering profits from the cows we must bear in mind that the farmer

72 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

has first realized a good profit in growing the feeds. So the dairy farmer
who raises his own feeds obtains two profits instead of one.

With all the above facts and figures before us can anyone doubt the
mecessity of studying individuality of cows, and yet there are men who
say that a cow is.a cow wherever Ske is found, and will pay little attention
fo weeding out and grading up a herd. What stronger evidence does a
man need to show him one of the greatest leaks in the profits of the dairy
Dusiness. No mechanic weuld continue to use an engine that would con-
Sume more fuel than the value of the product it turned out. How much
jess should the dairy farmer continue to use an unprofitable cow ma-
@hine. Both are not only useless, but they are eating up the profits made
‘oy the profitable machines.

Improvement. The history of this scrub herd is not all told in the
first year record. Ten of these cows have commenced on their second
year record and the following table gives the length of time milked in the
second year, the yield of butter fat for this period, and the yield of butter
fat for the corresponding period of last year:

PROGRESS REPORT ON SECOND YEAR’S RECORD.

Number of Cows Period Buea nee Fees ie Per cent. Increase
28 7 Months . 83.0 164.5 93
9) 6 ‘3 85.1 140.8 65
11 7 a 114.7 186.7 62
33 6 a 129.4 180.9 39
9 2 a 4g), [i 60.5 24
20 4 is 131.6 163.4 24
T 7 3 194.7 216.8 11
24 6 2 155.0 162.6 4)
6 6 sy 142.0 139.6 1
_ 30 5 35.3 80.9 D
IAViET Aa Ceres ie) pa. 32

From this record we see that cow No. 28 became ashamed of her record
as given in the first table and started out for thesecond year at the rate of
‘98 per cent increase. Nos.5and11 follow with 65 per cent and 62 per cent
nmcrease respectfully. There are two cows, Nos. 6 and 30, that have fal-
den below their first year’s record. On the average these cows have im-

mroved at the rate of 32 per cent... The greatest improvement seems to be

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 78

with the poorest cows, although the best ones increased from 11 per cent
to 24 per cent. This table shows very clearly that itis possible, by proper
feed and care, to materially increase the productive capacity of the cow,
even after maturity has been reached. This improvement not only
shows in the record, but i the appearance of the animals also. We have
pictures of some of these cows shortly after arrival on the college grounds
and again after one year of college education. A glanceat these pictures

wiil reveal some remarkable improvements.

But the improvement of the dairy cows does not stop here. Thisis
only a beginning. A trip to the college barn will give you an opportunity
to inspect a small herd of dairy caives, from which we expect great re-
sults in the future. These calves are grade Guernseys, their grand dam
having produced as high as 600 pounds of butter in a year. ‘They are
being feed and handled: with a view of developing dairy cows. This'pro-
cess of grading up, coupled with weeding out the poor cows, will result
in a few years in securing a herd that will far exceed the original stock.

The results obtained in the above tables are largely due to feed and
if improvements are to be made in the future the feed problem will have
to continue to receive serious consideration. I take it that we are all
familiar with the “balanced ratior”’ and that we all agree that the cow
cannot make milk without raw material to work with, and that in order
to do her best she must have this raw material in certain relative pro-
portions. But even after the ration is “‘balanced” there is still consider-

able latitude for choice. Oneration may be much more expensive than

another.
RATION NO. 1
FEED Protein ae Fat
@ormiWodder, 25 Ibs.2.. 9.0.0... .50 8.30 Sle
a ot MSR aoa eas ea US 6.67 43
MO Calera eh ate heya oars odo 0 1.28 14.97 08 ou
Re GMI E Geta ce. aot oe hee me se 2.50 12.50 40

7A ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

RATION NO. 2.

Corn Hodder; 20 lose. ce .o0 8.30 5)
a as ONL OSt aire aces oe .o9 BE Be 020
Bran oe SG ry ance wea ee as soll 1.85 ts}
Head Wich Mr veer ARE Loe Rime en mole 1.50 13.48 49

Orchard torass, 10 libsoi-. 35. Be 48

4.20 14

CloverclO1bsS:.o. 2 hen een eee .68 3.04 me ey
Cornkcaclbs: sce a ee eee fol 2.66 17
Bran ao ae Mere ea ee eee 12 cou 02
Chicago gluten meal, 3 lbs....... 93 1.31 14
otal shee outs. en me ects ee 2.52 12.08 64

RATION NO. 4.

uipalea HS be oe eee arg 6.71 25
Corny S\ WS fcc nee ae | 62 d.33 34
MOG Aa i ois seca ieee ee eae oe eee 2.52 12.04 og

As you look at these pictures I hope you will not.aget any wrong im-
pressions. I was criticized the other day for publishing an account of
our best cow and showing cuts of her at the time and one year after en-
tering college, remarking that the difference was due to a college educa-
tion. The criticism was to the effect that we should not speak of cows as
going to college, for it gave the impression that the cows were associated
with the students, walked arm in arm with them in the halls, sat beside
them in class rooms. Suchthoughis gave outsiders a chance to call this
a “cow college.’”’ The fact of the matter is that this is no more of a “cow
college’ than it is a “‘plant college,’ a “chemical college,’ an “apple
college,” a “bug college,” a ‘“‘biscuit college,” or a “hemstitching college.”
But the Agricultural College isa school that takes up the various subjects
that the farmer, the stock raiser, the dairyman, the mechanic, and the
housewife has to deal with and tries to give such instruction to the rising
generation that will first make men and women of them by teaching them

to think and at the same time let the instruction be such that will be

e

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 7S,

of practical benefit to them in the active duties of life. The cow issimply.
one of the many subjects dealt with, and you may rest assured that the
students are not defiled by any asseciations with bovines. The young.
man who today trains his handsas well as his head and goes out into the
industrial world to earn an honest living is no lesyjof a man than the
graduate in Greek and Latin who walks up and down the streets of Bos-
ton and New York hunting a job.

But I must not let the cow grow hungry while chasing after critics..
We have tried anumber of rations and find that on pasture or by feeding
soiling crops to our cows we can produce butter fat at from 6 to 9 cents
per pound. From January 29 to March 25, 1898, our cows were fed on.
alfalfa and Kafir corn meal, and preduced butter fat at an average of 11.9:
cents per pound. For a period of two weeks we fed Kafir corn meal one-
third, bran one-third, ground oats one-third, and what Kafir corn stover
they would eat. During this short period we produced butter fat at 10.8.
cents per pound. A ration of one-half Kafir corn meal, one-half soja bean
meal with what Kafir corn stover the cows would eat, produced butter fat
at 12.3 cents per pound. Whenit became necessary to use high priced
concentrates the cost of producing a pound of fat increased to 15, 16, and
17 cents per pound. This points to the fact that it will pay the dairy far-
mer to raise his own feeds. For this purpose alfalfa and corn or Kafir
corn are undoubtedly the cheapest. If impossible to get alfalfa try red
clover and soja beans. The clover is worth about two-thirds as) much as:
alfalfa, and soja beans are richer in protein than oil meal. By knowing.
the value of the different feeds and exercising a little forethought it is,
possible for the dairy farmer to grow all the feed necessary for his cows.
on the farm and thus save all or nearly all the hight priced feed bills.

Notwithstanding the fact that there is money in milking cows, money
in raising feed for them, and prospects for a much greater profit by proper
feeding, selection, and breeding, the crying need of our creameriesy and
dairies is more milk. Just at present there seems to be a tendency to
quit milking cows in order to raise calves for beef, many farmers believ-

ing that a good steer cannot be raised on skim milk, but must have whole

76 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

milk and all that the cow gives. How to convince men that there is
money in dairying even when beet is high is one of the problems of the
day. With some men hos is impossible, with others it will require a cer-
tain amount of education. The first thing to be considered is whether the
farmer knows how to feed. Considering the way some men feed their
cows it is no wonder they are disgusted with the dairy business. The
best way to teach a man the principles of feeding is to send! him to the
Agricultural College. If he cannot take the regular course let him plan
to take the short dairy, or farmers’ course during the winter months. It
is to the interest of every dairyman, creameryman, and creamery patron
in the state to see that as many young men as possible from their neigh-
_ borhood shall avail themselves of the opportunities offered at this col-
lege. Whenever a farmers’ institute is held or ought to be held in your
community it is to your interest to see that itis well worked up and adver-
tised. Don’t wait until the day of the meeting and then live in hopes that
some way or other there will be a good turnout, but for weeks before the
subject should be so agitated that everyone in the neighborhod will feel
that he cannot afford to missit. By getting the people together in this
‘way it would then be possible to give them instruction in the principlesiof
feeding, which so many need. Another valuable way in which the de-
sired instruction could be given is for the creamerymen to see that the
men at the weigh cans thoroughly understand the principles: of feeding
and can figure out balanced rations and vary the ingredients so as to cost
the least. By a combination of these various: methods it is possible to
give great impetus to dairying from the feed standpoint alone.

But Kansas can never expect to reach the goal in dairying until she
applies more business principles tothe handling of cow machines. This
shifting from milk to beef and back again from beef to milk is a practice
that is eating the very bottom out of our profits. After a man spends
Several years in grading up a dairy herd, it is folly for him to change to
raising beef animals from the same herd, just because beef is higher
than butter fat. Such changes cannot be made in a day and by the time

the has accomplished his end the tables will be changed and butter fat will

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ae.

be higher and beef Tower, and he will then wish he had the experience,
the growth, the development he would have had by sticking ‘to one thing
and making the most of it. Waat would you think of a doctor who had
spent years in preparing himself for his profession decided to become a
lawyer just because lawyers were drawing larger fees at a given time.
By the time he completes his law course, likely as not, the doctors will
be reaping the largest profits. In the meantime he has lost all the exper-
lence and skill he would have attained by sticking to medicine. By
shifting this way from one thing to another a man will go through life
making a failure of everything. What men need to be impressed with to-
day is that they should havea specialty and stick toit. As will be seen
from the above figures the question is not so much how we can get more
cows, but how we can get cows o a better brand. We want and ought
to have cows that yield so much that the farmer cannot afford not to milk
them no matter what the price of beef. To do this, records and the
methods of men who are making a success of the dairy business need to
be brought before the public. This in connection with experiments and
instruction at the college, in connection with constant agitation along
the lines of feeding and breeding will undoubtedly bear fruit sooner or

later in raising the standard of the dairy industry throughout the state.
DISCUSSION.

Mr. Long: Can we raise alfalfa in this section?

Ao am not sure as to that.

Mr. Fraser: We have tried it several times at the University with
very poor success. It does not do as well for us as red clover, aud that
is general thrpughout the State.

Mr. Long: ‘The red clover in this part of the country was killed out
last winter, and a great many are after ration No.1. Can you tell them
the cost of a pound of butter fat when fed that ration? |

A. We don’t feed that ration so have no results. We know what

farmers are doing; they are getting from 72 to 85 pounds of butter from

78 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

their cows. If you know how much it cost per cow, you can find out the
cost of producing a pound.

Mr. McCormack: What would be the effect of feed on the production
of butter fat to increase the protein above two anda half.

A. Some cows would be all right, for undoubtedty if you have a cow
with a tendency to lay on fat instead of giving milk, you will probably
get better results by increasing the amount of protein. With a good
many cows you will increase your profits by increasing protein; these are
Simple averages. You can take some cows and you might feed them and
they would grow poor on this first ration. If you feed her too much
protein and she gives too much milk, then lessen the protein and increase
the carbonhyidrates and get her back into condition.

Q. In table 3 instead of bran when it costs $14.50 would you substi-
tute oats?

A. Oats make a very good feed; we get a very good feed sometimes.
‘You could probably do that to a certain extent. Oats are so much higher
in Kansas.

Q. Our oats are a little bit less than bran.

A. If you speak to me after the meeting I will tell you.

Mr. Kennedy: In re gard tothe oats question. In feeding oats and
bran when oats are worth 18 cents a bushel, bran is worth $15.00 a ton.
You can obtain bran at $14.50 aton and even when oats are 23 cents a
bushel it is cheaper to feed bran.

Q. What kind of bran is that?

A. The Chicago bran supposed to be standard bran, 12 per cent
protein to the 100 pounds. Notthe cheapest feed, we get gluten meal.
We bought it for less than $20 per ton. Bran at $15.00 per ton furnished
protein necessary to feed the dairy cow. Oats at 18 cents:per bushel will ;
furnish protein, or, in other words, when bran is worth “$15 per ton,
gluten meal is worth $31.

Q. Have you not used experiments?

A.We are feeding gluten meal bran at $15 per ton at the university.

‘We are feeding 6 pounds of bran in the ration. We change to gluten

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 79

meal. We substitute three pounds of gluten meal. The gluten meal
contains 25 per cent protein bran, 1244 per cent according to chemical
analysis. Two pounds of bran is equal to one of meal. We have tried
it and our cows not only hold their own, but many of the cows increased
to nearly three pounds acow. They have all increased a little and from
that day to this we have fed gluten meal.

Mr. Soverhill: I have a question to ask. Have those cows all been
fed the same ration?

A. Yes, sir, our best cows cost an average of $31.49 for feed. The
last two cost only $26.32. You see a good cow has got to be well fed.
If you feed these cows only half the amount we would have got results
very much belowthese. Thedairy cow is a hard working animal and
needs good ration.

Q. What is your basis for feeding. There are some heavier than
others; which cow should have the most feed.

A. According to the amount of butter fat that would come. If we
found a cow would eat more feed than she was getting, we increased,
and if she paid for that extra feed she got it right along; if not, we took
it away.

Q. Has any had any experience in feed roots?

A. Only to a very limited extent.

Prof. Henry: You have spoken of scrub cows. Did they come from
the plains? Or the good cows which had been selected again and again
as the family moved westward, were they scrubs or not?

A. ‘That depends on what you call scrubs.

Mr. Dorsey: Could corn fodder be used in a cow’siration?

A. It should be supplemented by some feed like clover hay or soja
beans. 7

Q. If I have a cow giving 8 per cent milk and getting 30 poundsina
day should [ feed her more than that required ration 214?

A. We should have to try and see; this is simply a standard. If
we find a cow was producing butter fat at a profit and eating full feed

then we increase it, and if the increase in the butter fat pays or more

So ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

than pays for the feed) we give it to her; if not, we take it away. In place
of those being scrub cows, look at those pictures and draw your own con-
clusions after looking. You can know about their breeding as we got it.

Mr. Kennedy: Were those cows on the left fed that ration No. 1?

A. NO, sir.

Prof. Henry: Maybe they would have done as well if you had given
them that; they were used to it.

A. We have plenty of cows being fed that.

Mr. Kennedy: What were those cows fed on?

A. They were fed on corn stalks. They were picked up in the west-
’ ern central portion of the state by aman who didn’t know anything about
the selection of dairy animals. They told us they could not get the best
cows, So took what was left.

Q. The chemical analysis generally accords with the actual test by
using those feeds. |

‘A. Yes, sir; we have not used corn fodder and corn alone; it doesn’t
pay. |

Q. What percentage of millet could be added to first food?

A. You would just increasethe relative proportion. It has carbo-
hydrates, but would not make up the protein.

Q. In the changing of feed did you notice any difference; the new
ration did it increase their milk, gradually increase or not?

A. When the cows first came to the station they gave thema protein
food and they increased rapidly. If I remember right it is something
like this. They were getting about 80 pounds (from 60 to 80) a week per
head at the time we got them, anid at the end of the second week they
were giving something like 120 pounds.

Q. How long did you continue to try that ration?

A. We first started them on a ration of one-third meal, one-third
bran, and one-third oil meal—a very rich ration to stimulate the flow of
milk. At the end of the term we changed to a ration of alfalfa and corn
meal, and we fed that. Alfalfa and corn meal will produce butter fat as

cheap asi any other feed.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Si

Mr. Crosier: Is the gluten meal too rich for the grain alone?

A. Yes, sir; all gluten meal. Your cows would give milk, but it
would be a very expensive operaticn. Protein is the high price element
in our feed. You don’t want to supply any more protein than you need
_ to when you are running a dairy business at your own expense. Just
give what they need, no more.

Mr. Segar: Did you say that Hungarian with corn fodder was too
heavy a feed?

A. Too much carbo-hydrates and fat and not enough protein.

Q. Corn fodder a better ration than the Hungarian?

A. Hungarian added to No. 1, the cow would not be able to do as

Q. A loss to her in that way?
A. Yes, sir.

Q. Corn fodder and corn and bran and Hungarian together?
A

No, sir; you would makea better ration, but not a balanced ra-

Q. It would improve the ration?

A. Yes, from one to two. You would improve but not do as well.
Q. What would you put in it to add to it?

A. Alfalfa, if not red clover, supplement it with soja beans; if noi,

use bran, oil meal, or gluten meal.

Dairy Evolution

D. W. WILLSON, ELGIN.

At the last meeting of the Illinois State Dairy Association held at
Belvidere we had the pleasure cf listening to a paper by a resident of

your neighboring city, Marengo, the late Mr. S. K. Bartholomew, a vet-

82 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

eran dairyman of Boone county. It made a very considerable impression
upon us as showing the difficulty under which the pioneer farmers and
dairymen of this great western country labored. We can only call at-
tention to a portion of his paper as pertaining to the dairy industry. He
3aid) the cows were brought up and milked in the shade of the trees in the
summer time, and in the shelter of a hay or corn stalk stack in the winter
rime. He described the cheese-making process as carried on by the good
wife, as in those days the women were considered the only butter and
cheese makers. 'We had not yet evolved the scientific dairyman or butter-
maker such as we find about us today and scattered thickly all over the
20untry from east to west. After milking the milk was strained into a
large open iron kettle swung on a pole supported by two sticks with a
erotch in the top and a fire built underneath, the rennet added, and in'this
way the milk was brought to the normal temperature for separating the
curd fromthe whey. Thewhey was carefully dipped off from the top of
the kettle and curd taken out, drained on a cloth stretched over a frame,
carefully packed in wooden hoops, pressed by means of a lever and heavy
weights attached to one end and laid away to dry and cure in the loft of
the one story dwelling.

How many of the dairymen today would be content to even under-
take to accomplish the making of a decent article of cheese in that way?
Few, I ween. Those methods would not be used in this day of scientific
dairy education with any success, but there is no doubt that as good cheese
was made at times in the old fashioned rule of thumb way as is made now
with the whole extensive knowledge that we have of dairy bacteriology,
improved methods, machinery, etc. Dairying has come to be almost an
exact science, and the man, woman, or factoryman who hopes to succeed
or who can succeed in this field must be up with times; must keep up with
the times. It has been only a few years since centrifugal cream separat-
ing has been known and practiced in the dairy world. Last winter under
the auspices of the Department of Agriculture I madea trip through Ken-
tucky, and found very intelligent Kentucky ladies who were making

butter from cream raised in stone crocks, That certainly is an old

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. oe

enough and antiquated enough way to satisfy any of the believers in the
good old fashioned days gone by. From the crock was developed the
ordinary open shallow pan, and then came the deep setting system, de-
veloped, as we believe, first in Sweden. -This was followed by the sub-
merged system known as the Cooley can, which, at the time it was placed
on the market, was considered the greatest invention that had been made
in the cream raising system. From that was developed a large number
of devices, all according to the same theory, that the sooner and quicker
the milk was cooled the larger would be the amount of cream raised.

In 1883 I first saw the western country; first came in contact with
the dairy industry of Elgin personally and directly. I had come out to
place before the creamerymen and dairymen of the Elgin district the De-
Laval Separator. The first one was placed in operation near Hinsdale,
now a suburb of Chicago, some 12 or 14 miles south of that city on the
©., B.& Q. Ry. The next separator of that sort installed was at Algon-
quin in the factory of C. W. Gould, one of the leading factorymen of the
Elgin district at that time. This was followed by one at Udina in the
factory owned by John Newman, now the head of the John Newman Com-
pany, one of the largest manufacturers and handlers of creamery butter
in the Elgin district. These separators were capable of handling milk at
the rate of from 600 to 700 pounds per hour; almost as nothing beside the
giants of today that handle from 4,000 to 6,000 pounds per hour.

The Babcock test was again one of the evolutions in the dairy that has
done many wonderful things. It has been the greatest educator, possi-
bly, that has ever appeared in the way of dairy appliances or apparatus.
Hducating not only the creameryman, but the farmer as well, enabling
him to weed out, if he so desires, the non-paying boarders in his dairy,
and retaining those not only capable of paying their board, but a profit
as well on the labor, care, and’ feed expended.

The Babcock test was not generally known at the time of the last
meeting of the Illinois State Dairy Association in your city. Since then
the invention of Dr. Babcock has become known all over the dairy world

and has helped very much to eliminate some of the evils that pertained

84 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

formerly to the dairy industry. Paying by the test is almost universal
in |creameries and cheese lfactories, giving to each man his just due.

The latest development in the dairy industry, and one that has at-
tracted the most attention, probably, is dairy bactericlogy. It is only
a few years since that the study of bacteriology has been sufficiently
scientific to reach milk and its production. The investigators in our
agricultural colleges and experiment stations have done most excellent
work along this line, and today we find that the man who is up in his
business is the dairyman who fully understands bacteria, where they
come from, where they go, and how to determine the good from the bad.
The man who has the best knowledge along that line is the man who is
best fitted to carry on dairying scientifically and exactly and to guaran-
tee that his product will be always uniform, providing his milk, or the
raw product, has been delivered to him in the proper shape.

.

MARKETING DAIRY PRODUCTS.

This is a subject that has been revolutionized almost entirely within
the last twenty-five years. The methods of transportation have im-
proved, methods of packing, packages and handling in every way have
been so radically changed that the handler of butter of 25 years ago
would hardly be able to understard or appreciate what has been accom-
plished, unless he had grown up, as it were, with the improved and ad-
vanced methods.

Refrigeration in the creamery for holding butter in the same condi-
tion as when delivered from the worker; refrigerator cars for putting
the butter from the factories or creameries or dairies into the great cen-
ters of population and consumption in the same condition as when it left.
its original place of manufacture. All these have been evolved within.
the last 25 or 30 years, and today we see butter carried thousands of miles
from the place of manufacture to consumption and delivered practi-
cally in the same condition as when it left the refrigerator of the manu-

facturer. This has improved the quality of butter going into consump-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 85

tion to such an extent that the increase in consumption and demand has
more than kept pace with the increase in the supply, notwithstanding
that teday the dairy industry covers a wider field than was ever dreamed
of 25 or 30 years ago.

On the north we have Canada with the Diminion government using
both influence and money to increase both the quality and quantity of
dairy products, arranging for transportation not only within their own
borders, but across to the great consuming pcpulation of Great Britain.
We see Russia coming to the front as a supplier of dairy products; little
Portugal also doing something along that line; the Argentine Republic
occupying the same position in the southern half of this continent as the
United States of America does in the northern half, is rapidly develop-
ing in the dairy industry. Australia and New Zealand have come to thé
front largely because of the improved methods that have been evolved in
handling and caring for milk and its products. The Danes and Swedes
on the other side have become noted all over the world as manufacturers
of high grade dairy products, uniform and excellent at all times. These
things have beceme possible pecause of the evolution that has taken place
from the cow to the finished product, with science, skill, and intelligence
applied. thereto.

We cannot finish an article of this kind without taking into account
the evolution of the dairy cow. The old description of a cow: “An
animal with four legs, with horns at one end and a tail at the other,” does
not fill the bill now as a dairy cow. We must have something beyond
that; must have the dairy type, conformation cf the cow to the business
for which she is designed. Welook upon the cow now as simply a ma-

chine through which the products of the farm are passed and from which
we receive the milk in its perfect condition. The cow that would pro-
duce 100 or 200 pounds of butter per year fifty years ago was considered a
fairly good one. They did not begin to average to exceed 100 pounds, but
the cow that does not produce 300 pounds of butter per year now is hardly
considered up to date. This has been brought about by organization, by
breeding, by studying the problems and finding out how the milking
ability of the machine could be developed.

86 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Much honor is due to the various breeders’ associations that have
labored long and earnestly to induce the ordinary dairyman to become bet-
ter acquainted with the cow machine, to find out what she isi capable of
doing, and instead of being contented with the ordinary common stock
of the country, inducing them to improve the quality, so that in a 25 cow

“dairy now the cows may be made to average 300 pounds of butter per year
instead of 100, with no greater expenditure of care and feed than for-
merly applied to the 25 cow dairy that only produced 100 pounds per year
each.

With all this evolution in all the various channels we have touched
upon, the dairymen themselves evoluted to the extent that they ought or
that they might? That isthe problem for you people to solve; that is
one of the reasons why this dairy association was organized, because
improvement of stock, methods and appliances are worth but little unless
improved dairymen handle them and go with them. Are the dairymen of
this district, of the whole country, as thorough, as capable of handling
the dairy industry with the present improved methods and scieitific ap-
piiancea as were the dairymen of 50 years back in doing the work with the
knowledge and appliances then available? We believe they are. We
believe that the dairymen today, on the average, are superior to the dairy-
men of 50 years ago, because progress and evolution must be and is a
portion of all who come in contact with advancement in any particular
line in which they may be engagca. But how many of the dairymen in
this audience, the men who handle cows and furnish milk to the cream-
ery, cheese factory, condensing factory, or for any other purpose, can say
that their cows average them 500 pounds of milk per year. We fear that
but few of them know whether they do or whether they donot. And if |
so, it is their fault and not thefault of the dairy industry that they are
not averaging more than 500 pounds.

This information that is to be had along better lines of dairying by
means of dairy literature through dairy papers, agricultural papers, bulle-
tins of the agricultural colleges, and experiment stations, through the

bulletins furnished by the agricultural department along those special

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 87

lines, are all available and accessible to every farmer or dairyman, not
only in thig audience, but all over the country. Have they availed
themselves of it to the fullest extent? I fear the great majority are
somewhat careless on thisparticular subject. They might know more
about their business than they do. Might do better thanthey do. The
object of this association is to en courage the betterment of the condition
of the dairymen and creamerymen. Looking over your program I find
that some of the topics touch upon many of these subjects, discussed by
men who are thoroughly capable and able to place before you the very
best information in regard to the improvements in the dairy. “The sur-
vival of the fittest” is what usually occurs in any industry. The man
who is wide awake, pushing, progressive, and willing to learn, ready to
accept what has been proven to be true in the way of improvement and ad-
vancement, is the man who will be successful in his chosen vocation, and
there is no vocation in which it requires a larger amount of “sticktoitive-

mess’ of push, or education, and information than does the dairy industry.

Wednesday Afternoon, January 10, 1900

Some New Year Problems for the Dairyman

H. R. DUEL, SANDWICH.

Upon the evening of the old vear, or the dawn of the new, it has
been a time-honored custom to make new resolutions, endeavor to solve
old problems, and map out our ccurse for the New Year.

Over there in that corner sits. a man, or a wreck of a man; close
beside him on the floor sits his little boy with bare feet, tattered gar-

ments, blue face and hands.- Over by the window with a look of com-

88 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

plete despair written in her wrinkled face and gray locks, sits the wife
and mother. No pleasant fire flushes and crackles in the fire place; no
food for the sustenance of their bodies is seen through the open door of
the saphena: no hope for comfort is seen within the walls of their
wretched home. What has doue this? Time was when the father went
to his work with a happy heart, and returned in the evening to his happy
family. Time was when the.boy did not want for the necessities of life,
and had many luxuries. Time was when the fireplace sent out its warm

rays for the comfort of those around.

Alas! all is changed. What has done this? The bleared and
Sunken eyes of the father will tell you; the empty whisky: flasks which
lie around the house will tell you; the clanking glasses found in the
saloon around the corner will tell you; the money that lies in the till of
the grog-shop will tell you. But on the eve of the old year, as he medi-
tates upon his past career he resolves to right about face and solve the
eroblem in favor of honesty and sobriety. So, as we are standing upon

the brink of the new vear as it were, there are problems for us as dairy-
men to solve.

First, we wish to speak of the skim milk problem; the distribution
of milk in such a way that each patron may have his share, no more, no
less. Some creameries have soived this problem, and solved it in a satis-
factory way. Others are trying 1o solve it in a way that is a detriment
to the creamery itself and tothe patrons. You are standing in the weigh-
ing room; a patron drives up, places his canson the platform; you empty
the milk in the weigh can, weigh it, and find that the three cans he
handed to you contained just seventy pounds of milk. The patron drives
around to the skim milk room, and no doubt reasons to himself some-
thing like this: ‘“‘Now I am alnicst the firstone here. Ofcourse, I know
T am not entitled to three cans of skim milk, but if I do not take it some
one else will, and I am just as much entitled to it as the next man, and
besides, I may not come tomorrow and will need all I can get.” So he

‘fills his three cans to overflowing, thereby taking about 150 pounds more

than belongs to him, and goes his way rejoicing.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 89

Another patron comes arounc to the skim milk room; he left 100
pounds of milk in four cans at the weigh stand. He reasons like this.
“T may run short next time I come, so I will fiil all these full; I havea:
score of little pigs at home and this skim milk will be as a soothing
syrup to them.” He fills his four cans, thereby taking 180 pounds more
than belongs to him, and he goes his way. This continues until the
last patron arrives—a milk hauler. He is busily engaged in filling his -
cans, when suddenly the hum of the separator ceases, the flow of milk
stops, and he is brought face to tace with stern reality that the milk is
exhausted, and yet he has seven cans to be filled. As he Jacks in be-
wilderment upon the seven cans ccntaining a vacuum; as he meditates
upon the fact he’ll be called upon to explain the whys and wherefores of
the vacuum; as his thoughts goout to the patrons who have preceded
hin: and have been instrumental in bringing about this state of affairs.

a poetical idea comes to him something like this:

Tell me ye winged wings that round my pathway soar
Do ye not know some sput where patrons steal no more?
Some lone and pleasant place, some valley free from care
Where theft is never known and never enters there?
The wild wind dwindles to a whisper low,

And sighs for pity as it answers, No.

Oh tell me sun, shining upon my face,

In all your rounds have ye not seen some place

To which patrons who steal can banished be,

And then I can sailona pleasant sea?

The sun, blushing at what they had done,

Stands ¢till for a while and answers, “Nary one.’’

Tell me, Justice, seated upon your throne,

Is there no place where they can find a home,

Where they from temptation will be free

And not take milk which belongs to me?

Justice smiling spreads aside the vail

And loudly and quickly answers, “Yes in jail.”

And when the farmer, weary and dusty, returns: to his home from the
labors of the day, gathers together his milk cans only to find them empty,
as he stands by the swill barrel and listens to the grunting and squealing
of his pigs, he soliloquises thus: :

“Who steals my purse, steals trash. "Tis scmething, nothing.
°*Twas mine. ‘Tis his, and has been the slave of thousands.” But he

90 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
who takes from me my skim milk, robs me of that which enriches him
and makes my pigs poor indeed. :

How shall this problem be solved? Some have been trying for years
to solve it by one ofthe fundamental rules of arithmetic addition by add-
ing waiter to the milk; but long ago the farmer found out that if he de-
sires to raise good thrifty calves he must give them a better ration than
skim milk and water; and what does he do? He eithér turns the calves
with the cows, or retains enough milk from the day’s supply to feed them
and takes the remainder to the creamery, thereby entailing a loss to the
creamery and himself as well, for it has been clearly demonstrated that
good calves can be raised on unadulterated skim milk. What shall be
done? ‘To my mind there is butone way to solve this problem, and that
is to procure a skim milk weigher; then the last man will be on an equal
footing with the first; the creamery will make more butter, and it will be
more satisfactory all around.

But there is another problem that demands the attention of the dairy-
man, and that is the test problem. I need not ask you if you have en-
20untered any difficulty along this line. If there is a buttermaker here
vho has never been assailed on account of a patron’s low test, he should
put himself on record as the eighth srondien of the world. Yes, I take it
we all have troubles of our own regarding this branch of creamery work.
The question arises, is it possible to solve this question in such a way
that no epithet such as robber, thief, swindler will issue from the throat.
of the patron, and settle upon the head of the buttermaker?

I have heard of some creameries trying this solution: The man who

does the clerical work of some creameries looks at Mr. A’s' test and finds

it is 6 per cent; down the list he comes to Mr. B’stest of 4 percent. He, ~

‘no doubt, reasons like this: Mr. A is a quiet, easy-going sort of a fellow;
never has a complaint to offer; always satisfied with his test no matter
what itis. On the other hand, My. B. is a dyed-in-the-wool-grumbler; a
chronic glowler; never satisfied. If I permit these two tests to stand as
they are, these two men, who are neighbors, will compare their state-

ments with the probable result that Mr. B. will be so enraged he will take

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. QF

his milk to the neighboring factory; so, to ward off an uprising, I will
just take 1 per cent off of Mr. A.’s and put it on Mr. B.’s test. Mr. But-
termaker, Secretary, or Manager, what have you done? You have taken.
1 per cent from the man to whom it rightfully belonged, and given it toa
man who was not entitled toit. You have just as much right to do this:
as you have to go to Mr. A.’s barn and take therefrom a horse belonging’
to him, and put it into Mr. B.’s bain. You have just as much right to do-
this as you have to go to Mr. A.’s corn-crib and take a load of corn and.
transfer it to Mr. B.’s crib.

No, this question can not be solved rightfully in this manner. fF
have it from a patron of acreamery in Iowa that their buttermaker
adopted this plan to prevent some of his patrons from going on the war-
path. If at any payday a patron questioned the correctness of his test,.
and made the threat that if it was not better the next time he would quit,
in order to keep his pulse down and retain his milk, the next time he
would make the test higher whether he deserved it or not. Buttermak-
ers and creamery men, are you ad anne either of the above methods to
smooth the troubled waters arising from the test question? Dishonest
means and dishonest methods may flourish for a time; they may bring
ducats to the coffers of those who practice them, the creamery that
adopts this plan may be intherace for a time, but like the biblical house,
it is built upon a sandy foundation; the rains will descend, the floods come
and it will beat upon that creamery and it will fall, and fall hard.

What shall be done? Howshali this problem be solved? We are
cognizant of the fact that it is an utter impossibility to please every one.
There are a certain number of men in every creamery who are never
pleased with their returns. If they have a 5 per cent test, they are
positive there is something wrong; ought to have been 6 per cent. If
their milk weighs 200 pounds there is something wrong with the scales
of the weigher; ought to have been 205 pounds at least. If they are
charged with three jars of butter, they will take their oath they never
got but two. If they receive 25: ents for their butter they will declare

robbery has been committed; 2544 is what they should have had. So

“a

92 ILJL.INOIS STATE DAIRYMEN’S ASSOCIATION.

his kicks are inexhaustible. And in giving a solution of this test prob-
lem, let me say this: Be sure no milk adheres to side of sample jars; be
sure the pipette is full; be postive the acid is of the proper strength and
the machine is up in motion; be sure the reading is done correctly ; figure
each man’s milk-on this basis though the heavens fall. You may lose
patronage by doing so, but as you watch their forms disappear over the
neighboring hill, you can go back to your work with the knowledge that
you have done what is right and just.

Another problem is the poor butter problem, how to make it better.
Complaint comes from every quarter that creamery butter becomesiranci?
too quickly. Let us havea poundof this athletic-frowy butter and let it
‘stand up and speak for itself. Afew days ago in my early existence, be-
fore I was transformed into butter, the cows, in order to get into the
stable, were obliged to wade through barn yard filth up to their udders.
‘The evening milking time had arrived and the farmers emptied the milk
from the milk cans, milk he had received in the morning; the cans were
then taken to the well andrinsed'in cold water and taken to the barn for
the evening’s milk; soon the farmer and his men began the operation
of milking. They did not deem it necessary to wash the cows’ udders or
aven brush them, but allowed dirt, filth, milk, and all to hold one another
company in the milk pail; while milking, either to produce a soothing
effect upon themselves or the cows, or both, they puffed at pipes, the per-
fume of which was in harmony with the aroma from an ill-kept cow
stable. The next morning Mr. Jones, the farmer, was obliged to haul
corn for his neighbor, and did not have time to goto the factory. The
next morning the corn shredders came and the milk was held until the fol-
lowing morning, when it was taken to the factory. Upon being turned
into the receiving vat, there came to me a strong odor of tobacco smoke.
I thought this rather strange for upon looking around I saw notices
posted here and there, ‘“Postively no smoking in this creamery.” And,
while in the receiving vat there was some foreign substance coming up
from below. Upon investigation found it to be the stale water coming

through the holes of a decomposead vat; but soon I was croweded through

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 93.

a whirligig sort of a machine, where part of me was changed to cream and
part to skim milk; the cream being the portion to be kept in the factory,
was run into another room into acream vat. Here also I detected the
tobacco smoke odor and other odors which I thought came from the churn.
and a mouldy refrigerator. At noon the buttermaker left me and did not.
return again until the following morning, during which time I nearly
perished for want of air.

Ladies and Gentlemen: This is not overdrawn. The foregoing has.
happened and is happening in some creameries today. Is it any wonder
then that so much butter becomes rancid, Sampsonized, Herculean? He
may be a Miller, a Haugdahl,aSondergaard, or such a buttermaker as F..
A. Leighton would have us'to be; he can not take such cream and make
extra butter; that delicate aroma that tickles the palate of the judge and.
strikes his olfactory nerve with a pleasant sensation is gone, and gone.
forever.

He may wash it with water the purest and best

That comes from the spring, kind nature’s behest.
He may whirl the churn around and around

Those germs from the stabie he never can drown.

He may use Sudy’s color, that’s known far and wide
To the user of which no ill can betide.

He may use just enough ~o get the right shade

But the flavor was gone ’ere the butter was made.
He may use Worcester salt, that’s sparkling and bright
Which Bates has told us is just about right,

It has climbed far up the ladder of fame

‘But those troublesome microbes decay just the same.

How shall this butter problem be solved? The solution lies with the:
farmer who furnishes the milk; the buttermaker who received it, and the:
man who oversees the running of the creamery. They must work in har--
mony, overcome all obstacles, and good results will follow.

One more problem,andIlamdone. That is, the Oleo problem.
Modern warfare has advanced materially in the last ten years. The.
death-giving agents of war havereached a high state of perfection.
Whether or not this is as it should be, Iam unable toanswer. An advanc--

ing army starts out to invade the enemies hold; their step to the martial.

94 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

music is firm and elastic; their bayonets glisten in the bright sunlight
of the early morning. Far atthe head of the column, bending with the
morning zephyrs, is carried the flag of their choice. Suddenly, without
warning, there is a noise like the roaring of many rivers, and hundreds of
brave men are ushered into the hails of death. The enemy has surprised
them.

In the State of Illinois, there are 250,000:\dairymen marching to pros-
perity. Their farms for the most part are models of thrift and ingenuity.
No mortgage holds its grasping hand upon them. And should you ask
them to what they attribute their prosperity, no doubt they would make

answer, “The Cow.”

A Lesson in Feeding the Dairy Cow

‘W. A. HENRY, DEAN COLLEGE OF AGRICULTURE AND DIRECTOR
AGRICULTURAL EXPERIMENT STATION, MADISON
WISCONSIN.

Ladies and Gentlemen: I have a double purpose in visiting your
city today, for I not only wish to talk with your people on dairy mat-
ters, but to visit once more the sights and scenes which in one way may
‘be styled, the startling point of the Babcock milk test. Ten years ago
I stood on this platform Aiscmasitin < dairy subjects with the members of
the State Dairymen’s Association. After the day’s sessions were over,
when we were gathered in the hotel a number of creamerymen came to
me and pleaded for a milk test. They stated that the centrifugal separ-
ator had made the pooling of milk possible so far as skimming the cream
was concerned, and that it had been demonstrated that from the milk
‘gathered on many farms first quality of butter could be made. The trou-

‘ble was, however, that so long as milk was paid for by the hundred

ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 95

pounds or can, justice was not being done. Those who watered their
milk, or who climimed the cream off, or who had cows giving thin milk,
took advantage of those who delivered milk rich in butter fat. The
rogues were finding out daily now to practice fraud more and more suc-
cessfully, and the honest people with good milk were growing more and
more dissatisfied. Only by analyzing milk to determine its butter fat
and paying each patron for the fat delivered, could co-operative dairy-
ing successfully continue. I saidto these gentlemen, “You speak of the
chemists working out for you a miik test as though you were asking a
man to manufacture a pump—that all that was necessary was to get
out some pattern and make one. Do you realize that for seventy-five
years chemists have been endeavoring to discover or invent a quick, sim-
ple method of analyzing milk, and no one has yet succeeded?” I told
them of the Patrick test, invented at the Iowa Experiment Station; also
of Short’s Test, invented at the Wisconsin Station. Objections were
raised to both of these, and the conference ended as it had begun, with
an urgent request from these creamery operators that our scientists in
some way provide for them a quick way of measuring the fat in milk in
order that each patron of the creamery and cheese factory might receive
his just returns for fat delivered.

On my return to Madison, I had a conference with out doctor, S. M.
Babcock, Chief Chemist of the Experiment Station, telling him of the
gravity of the situation. After some reflection he stated that he thought
it possible to modify the Soxhlet method of milk analysis so as to make it
applicable to creameries and cheese factories. The Doctor at once took
up the investigation and worked faithfully. After a time he thought he
had modified the Soxhlet method so as to make it applicable to creamer-
ies. Then troubles arose and he was forced to abandon the original plan
Of procedure. Then a newline of study was undertaken, which ended in
using sulphuric acid to break up the milk and set the fat free and a nar-
rownecked bottle in which to measure the fat after it had been acted upon
by the acid. And so there was given to the world the Babcock Milk

‘Test, a quick and accurate method of measuring the fat in milk and

96 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

cream, and the discovery of this test may be said to be due to an impulse
originating at a meeting of this Dairy Association many years ago.

Doctor Babcock gave his Test to the world without patent or restric-
tions of any kind, and nothing has come to him in the way of money re-
ward, thought it has brought him a world of work and correspondence.
Happily, the last Wisconsin Legislature voted a bronze medal to Doctor
Babcock. and a committee of citizens are now having a medal prepared,
which in due time and in proper manner will be delivered to the Doctor.
He is the same modest, unassuming, scholarly chemist today that he was
before his Test was given to the dairymen of the world. We have figured
out that the Babcock Milk Test oecres $800,000 annually to the dairymen
of Wisconsin alone. Its use everywhere with dairying is extensively
practiced. The Babcock Milk Test is as well known in Australia and New
Zealand as it is in Illinois.

With this preface, let us now address ourselves to the subject of the

rational feeding of the dairy cow:
LESSON.

I ask the dairymen before me in your annual convention to listen to
the presentation of an elementary lesson in stock feeding. I shall) present
it in greatly condensed form for lack of time, as it Seems to me it is pos-
sible for intelligent teachers in our rural schools to do when they shall
have properly qualified themselves for such effort. I shall use a few com-
paratively new terms, but not many. Remember, that in these days we
are constantly finding it necessary to add to our vocabulary, and the far-
mer is no exception. There are new words for him to learn as well as for
other people. Please follow me clcsely, remembering that I shall con-

dense many lectures by the country school teacher into one in this talk.
PROTEIN.
The nutritive portion of all substances which go to nourish man or

beast may be grouped under five divisions, viz., protein, carbohydrates,
fat or ether extract, mineral matter and water.

PROF. -W.. A. HENRY

Director of Agricultural Experiment Station, Madison, Wis.

ILLINOIS STATH DAIRYMEN’S ASSOCIATION. O7

We may consider the white of an egg, or the cheese part of milk the
best examples of protein. The gluten of flour, the lean part of meat are
also protein substances. Oil meal, gluten’ meal, peas, bran, and mid-
dlings are all rich in protein. Oats contain a fair quantity of protein,
while Indian corn is relatively poor in that constituent. The stems of
leguminous plants, such as clover, alfalfa, cow pease, the common field
peas, etc., are quite rich in protein when cured into hay, while oat straw,
corn stover (shock corn from whick the agnne have been husked) are com-
paratively poor in protein. Instead of saying “protein substances,” we
frequently use the term “nitrogenous substances,’ to characterize this
group of materials for the reason that they all contain nitrogen, an
element not found in the groupo which I shall next speak.

The higest use of protein or the nitrogen substances is to build up the
muscles of the body and to replace their waste. The protein substances
also constitute the organic part of the bones, most of the hide, hair, horns,
nerves, and blood of the body. The word “protein” means, first in im-
portance, and we will readily agree that it was well named.

In its secondary use protein is broken down in the body and furnishes.
heat and energy, or it may be coui verted into fat for storing in the tissues

against time of need.
CARBOHYDRATES.

Here is a long word, but let us learn to useit. Sugaris a pure, crys-
talized carbohydrate, and Iam sure no one need ever forget the meaning.
of the word hereafter. Starchisanother carbohydrate, as is also the
woody portion of plants. Thecarbohydrates, as we shall soon see, con-
stitute a large portion of all the food consumed by manoranimal. Inthe
body the carbohydrates furnish heat and energy. They also serve as the
main source for furnishing fat to the tissues. The carbohydrates can
not build up the muscles, but they may nourish them and prevent their
waste. The sugars in plants and fruits, the starch in tubers, roots and

stems, and the woody fiber of the leaves, stems, etc., constitute the car-

98 ILLINOIS STATH DAIRYMEN’S ASSOCIATION.

bohydrates used by man and beast as food. We can readily understand
how abundant the carbohydrates are, and we will learn further on by the

tables what quantities are required by some of our farm animals.
FAT OR ETHER EXTRACT.

The fatty substances of forage materials are called “‘ether extracts”
by the chemist. We can readily understand what sort of substance the
fat or feeding materials is. Corn contains a considerable quantity of oil
or fat, and linseed meal or cotton-seed meal still more. There is con-
Siderable oil in oats, but not much in corn stalks or wheat straw.

A pound of oil from flax or Indian icorn, for example, will give off
more than two times as much heat when it is burned as will an equal
weight of sugar and starch, and this being true, we may readily believe
that for certain uses in the animal body fat or ether extract is worth more
than twice as much as thesame weight of carbohydrates in the form of
Sugar or starch. Oil and the carbohydrates contain the same elements
and so serve the same purpose in the animal body, namely, furnishing heat
and energy and building up thefatty tissues. The fat of feeding stuffs is
a concentrated form of fuel just as coal is a more concentrated source of
heat than is wood. Fat stored in the body is a supply of fuel for the body
against a time of need. When an animal is starving, or when it is sick,
it often lives for days upon the fat stored away in the body. The shrink-
age which the body undergoes at such time is in part due to the loss of

fat which is given up for the purpose of supporting life.
MINERAL MATTHR AND WATER.

For building up the bony framework of the body there is required a
certain amount of mineral matter, and some exists also in the tissues of
the body. Generally where animals are properly nourished otherwise,
they are getting in theirfood allof the mineral matters they require.
Since we must be very brief at this time we will not talk further about

mineral matter.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 99

A large part of the animal body consists of water, but this is supplied

so abundantly as a rule that we need not consider it further.
DIGHESTIBILITY.

Having considered’ all of the group of substances required to nourish
the animal, let us next consider their digestibility.

Food consumed by the animal passes into the digestive tract, which is
a tube running through the body. Before any of the protein, carbohy-
drates, or fat supplied in the food can be taken into the body from the
alimentary tract, it must first be dissolved by the digestive fluids se-
creted from the walls of the alimentary canal. These fluids of various
kinds attack the food materials containing nutriment, and dissolve more
or less of it. The dissolved portions then pass through the linings of
the intestines and enter the blood, while the indigestible portion passes
on aS waste. For present purposes we Shall consider only the digestible
portion of feeding stuffs.

A SAMPLE TABLE OF COMMON FEEDING STUFFS.

In the table herewith presented are given afew of the common feed-
ing stuffs together with the quantity of digestible material contained in
100 pounds. A school teacher wouid havertoassist her.a large chart which
would not only give the substances I here present, but many others as
well, so that the farmer boy and girl could learn something about all the
materials which are used on our farms or might be used thereon for feed-
ing animals. Please remember that this is a sample table containing
only a few articles which are required for today’s discussion.

Table showing the digestibility of several common feeding stuffs:

Total digestible Substance in

Feeding Stuffs 100 pounds
Protein Carbohydrates Ether Ext
Roughage Lbs. Lbs. Lbs.
CHOW, SOW CLES E Be on Care RennLe Ane ra rn ersten aa aad) 32.4 0.7
RC CHO MON INAY? crass) conte « ok 6 eisihcwieneieeie, etelere’ sis) ss 6.8 35.8 1.7
“INTO OO OI 2 Rea aaee casione cane eee ere eRe Pera 2.8 43.4 15)

OBIE SNCS Saks Ces ee Aa mania He en ee me 14 38.6 0.8

150 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Concentrates—
Corns OrveOrnmlCail:.eceankes vous mits cree eres 7.8 66.7 4.3
(OL WUC aac eme mean ean id Ses cule a head ennai sain nk Lia 9.2 47.3) 4.2
Wheat Prams. yence eet es eemernons rr cic Meenas Lae 39.2 2.7
Oil meal “old PrOCess pee er bh wee hee Meenas US) ais 7.0

Studying this table we learn that in a hundred pounds of corn stover
(shock corn with the ears removed) there is 1.7 pounds of portein avail-
able for the animal, i. e., digestible, while the carbohydrates equal 32.4
pounds, and the ether extract or fatty matter 0.7 pounds.

Red clover hay is four times asrichin protein ascorn stover. We find
_ still more protein in the concentrates, especially in wheat bran, and oil
meal. While corn stover contains a considerable amount of carbohy-
rates, corn is much richer in that nutrient; oats are less rich than corn 1n
carbohydrates, and wheat bran still poorer. In fatty matter or ether ex-
tract corn is a great deal richer than corn stover, and oil meal is still

richer than corn.
REQUIREMENTS CF FARM ANIMALS.

We readily understand that each farm animal requires a certain
amount of food for the support ofthe body. This subject has been care-
fully studied by investigators, and here is what they report:

Table showing the digestible materials required daily by farm
animals per 1000 pounds live weight.

Digestible Nutrients
Carbohy- Hther

Protein drates Ext.
Oxat completesnest imistallil ye ee ies er OR 8.0 0.1
Mattenimeseatcles (ist period) ie. ss soe eee 2.0 15.0) 0.5:
Milch cow (yielding 22 tbs. daily)... ......... 2.5 13.0) 0.5
Forse 7 (me ditmar works) yet ose acre an eee he 2.0 11.0: 0.6

Remembering that in each case the figures are for 1000 pounds of
animal, we learn that an ox of that weight standing quietly in his stall,
neither gaining nor losing in weight, requires 0.7 pounds. of protein, 8.0
pounds of carbohydrates, and 0.1 pound of fat or ether extract each 24
hours to support the body. In other words, this is the amount of food

material necessary to run the animal machine without acomplishing any

ILLINOIS STATH DAIRYMEN’S ASSOCIATION. IOI

results further than body support. If we propose to fatten this same steer,
we are shown by the second line of the table that the protein must be in-
creased until 2.5 pounds are given daily, and the carbohydrates run up
to 15 pound'’s and the ether extract to 0.5 pounds. The milch cow needs
the same protein and fatasthefattcning ox, but not quite so much car-
bohydrates, and the horseat medium work requires less nutrients than
the cow, excepting the ether extract.

Please remember that this ta ble is only a sample, and does not give
all that the school teacher would have when teaching her class. .On her
chart or in the text book used there would be a much larger table showing ~
the feed required for pigs of different ages, for the dairy cow giving dif-

erent quantities of milk, also for the sheep, etc.
PRACTICAL APPLICATION OF TABLES.

We have now had two tables before us for consideration. In the
first we were told how much digestible material is contained as an average
in several common feeding stuffs. We have been told in the second how
much feed different animals require for their proper support. In order
to apply this knowledge let us endeavor to calculate a ration for the dairy
cow. Remember that by “ration” we mean the amount of food necessary
for the support of ananimaloneday. Further, we mean by ‘“‘standard
ration,” just the amount of nutriment the animal requires for one day—
no more and no less—for here is where the usefulness of this line of in-
struction comes in. Every cow, for example, requires a certain amount
of food for the support and nourishment iof her body, and she must have
this amount before she can return any profits to herowner. The amount
that the cow requires for merely supporting the body is about that repre-
sented by the ox at rest in his stall, which is given in the second table.
We see that when giving 22 pounds of milk daily the cow will require more
than three times as much protein as the ox at rest, while she will need 13
pounds of carbohydrates instead of 8, as required by the ox at rest. The
ether extract or fat required by the cow is five times as great asi the ox

at rest,

102 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Let us next calculate a ration for the dairy cow using the feeding
stuffs named in the first table, and meeting her requirements as given in
the third line of the second table.

CALCULATING A RATION FOR THE DAIRY COW.

In determining a ration for a dairy cow yielding 22 pounds of milk
daily, we choose from the list of feeds in the first table 8 pound’ of
red clover, 10 pounds of corn stover, 3 pounds of oat straw, for roughage,
and 5 pounds each of corn meal and bran for concentrates. The diges-
tible nutriments: in these are ascertained as follows:

Calculation for dry matter and digestible nutriments in trial ration

for dairy cow.

RED CLOVER HAY

In 100 Pounds In 8 Pounds
6.8+100*«8 044
35.8+1008 2.864
1.7+1008 .136

OAT STRAW

In 100 Pounds In 3 Pounds
1.2+100«3 . 036
38.6+100«3 ess
.8+100«3 .024

CORN MEAL

In 100 Pounds In 5 Pounds.
7.8+1005 -39_
66.7+1005 By BaD
4.3+100xd SPAS)

CORN STOVER

In 100 Pounds In 10 Pounds.
1.7+100 10 51a
32.4+100 10 Dena
.7+100X 10 07

BRAN

In 100 Pounds In 5 Pounds
12.2+1005 .6L
39.2+100*5 1.96

2 7+1005 .1.35

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 103
Arranging these results in tabular form, with the standard of table

for comparison, we have the follo wing:
First trial ration for dairy cow weighing 1000 pounds and yielding 22

pounds of milk daily:

Feeding Stuffs Digestible Nutriments

Protein Carbohy- Ether
Lbs. drates Lbs. EHxt.Lbs.
Hed clover hay, S POUNAS....%.....6. s 60s 544 2.864 136

Comnestover, LO pOUNGS. si... oct wake we les sities 3.24 07
Oawsewawer a DOUMAS 2 2s ele a Sew ores .036 1.158 024
COrmmemMe dl .5 eHOUMES 0 oe cele wt ep dae .o9 3.335) 215
TSIEN, Ge o.058 do OBIS a NOM RO ee oe eee era ae 61 1.96 135.
piece AULOM % cs ee aks wc ule Soe eke es oe ae 1.750 12.557 080:

Sols INGlieanla late mareh esse obi Soka Age sig gTieveveeie a 2.5 13.0 00

This trial falls considerably below the standard, especially in protein,
and to correct this, 3 pounds of oil meal are added.
Second trial ration for dairy cow weighing 1000 pounds and yielding

22 pounds of milk daily.

FeedIng Stuffs Digestible Nutrients
Protein Carbohy- Ether
Lbs. drates Lbs. Ext.Lbs:
PRPAMUMO MEA SAO ONC iis 2.56.25 3 oes ools.s Gane ns eke oo oes ene a 1.750 12.557 580
Gileormealyes) WOUMGS: is ik. se wo bse sek ee 879 981 21
SECOMOM UIA naAtION .. 2.520. ele ks) cae ee 2.629 13.538 19
ole aplalGlicbieCleemre a isacrg A asciave dhajats alee distavake disic Ledees 2.5 13.0 50

The first ration ehogen with 3 pound; of oil meal added gives us a ra-:
tion very close to the standard.

We learn from this that a satisfactory ration for a dairy cow weigh-
ing 1000 pounds and yielding 22 pounds of milk daily may be composed of
the following: Red clover, 8 pounds; corn stover, 10 pounds; corn meak

and bran, each 3 pounds.
TEACHING THESE THINGS IN OUR COUNTRY SCHOOLS.

What I have told you in this brief space of time represents a dozen
talks or more, if need be, by the en Des aS, intelligent teacher of the
ruralschool. Lack of time and the necessities of the case have caused me
to be brief before you today and to crowd a great many facts into a few

brief sentences. I ask you as thoughtful farmers if I have not presented a

104 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

mS

subject which is worthy of a place in the country school course of study?
It is true, I have used’a few unfamiliar terms, and these words will sound
strange when first heard by our country school children. I beg of you,
however, to think of the scores Of words which you were compelled to
iearn and use when at school and which you have forgotten since your
school days. Do you not recollect that you were taught to use such
‘words and phrases as ““‘minuend,”’ “subtrahend,” the “least common mul-
tiple,” and the “greatest common divisor,’ and scores of others in arith-
metic, grammar, and other books? Do you not agree with me that the
words, “protein,” “carbohydrates’’ and ‘“‘ether extract” are just as import-
ant as many of those old school-day words, and that the farmer boy and
girl should become familiar with them? Do you not agree with me
further that the ccuntry school teacher might profitably lead the little
people she is teaching slowly ahead until after a time they have a fair
understanding of these feeding tables, and the older ones be taught to
calculate rations not only for the dairy cow, as we have done today, but
for the horse, the fattening steer, the sheep, and the pig. If this subject
were taught in the country schoo!, would not the boys and girls coming
home at night have interesting topics for discussion at the supper table,
and would not father and mother as well as John and Mary become in-
terested? When doing his daily chores, would not John supply feed to
the farm stock with more carefuJ ness than if he had never thought of

these subjects before?

IS IT NOT PRACTICAL?

if our teachersican acquire a knowledge of arithmetic, physiology, and
other branches sufficient to pass examinations thereon and to teach these
Dranches more or less successfully, could they not in time gain sufficient
proficiency in some of the farm topics to teach them effectively and to the
great advantage of all concerned? Remember that what I have here
presented is only one of many subjects which might well come into our
course of study for the rural schools. If such topics as these were added

to the course of study, would not much good be accomplished thereby?

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 105

The facts that I have gone over concerning the feeding of farm animals
are useful not only for the stable and feed-lot, but they apply indirectly
in many ways to human nutrition,and so our boys and girls, while studying
these topics in the country schools, would gain a great deal of helpful in-
formation. Can not and’shouldnot our teachers prepare themselves in
the near future to give instruction in some lines of agriculture at least as
well as in the branches now in ths course of study?

See how one subject can be brought into school teaching. We need
training. Go even to acircus and watch them ride horseback, but it
takes training, as you would probably find out if youtriedit. Thereisno
line of business that needs such successful prosecution as agricultural]
pursuits, and we are trying to make them easier.

It is only coming to take up certain studies like these extra studies of
agriculture, and’ solving the harder problems, this coming to college. When
you want more education for your girls you send them to the normal
school and where they have teachers trained from the ground up and
down again. Having gone to this college even they can go out and use
illustrations and arithmetic problems and all relating to the subjects
they have studied. Why not lessons for the farm? Will it pay?

There is a little country over on the other side of the water, a quarter
as big as this State; itis not all good farming land. They call it Denmark.
Their population is about the same as Wisconsin. You would think they
would eat up everything they raised. This littie country of Denmark be-
gan many years age to train her pecple along aectemlineal lines, andi the
Government tookitup. They have their schools, their veterinary col-
leges, and professors of agriculture, and they are all respected and looked
up to. It has trained its people ir all these branches, and from a nation .
that was low down among agriculturists, whose butter had’ no marked

distinction, they have become the greatest dairying people on earth.
that little country a quarter as big as Wisconsin sends twenty and thirty
millions of dollars’ worth of butter to other countries. Denmark ex-
ports to other countries twenty-four dollars’ worth of agricultural pro-
ducts for every man, woman, and child in the country, whether living
in the city or the country.

106 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

We hear a great deal of agricultural, and from reports we find eight
dollars for every man, woman, and child for America and twenty-four
dollars for Denmark—Denmark, a quarter as big as Illinois, and) shipping
out twenty-four dollars worth of agricultural products for every man,
woman, and childin the country. Talk about expansion, I think there
is a chance for America to expand at home, right up here in the top story,
and we just want to come down and get on our knees and begin with edu-
cation in our schools and quit bragging and getto work. Weare going to
ship more and more agricultural productions right along, but other coun-
teries are getting right along too.

I had a letter on my desk from the Argentine Republic, from some
one who wanted to come and study dairying. Twenty years ago the Ar-
gentine Republic shipped all the butter they wanted to. Now they have
creameries so big that it would make Illinois sick. They have the Bab-
cock test. They are training their men and pushing and working in
every possible direction and in this struggle for existence where com-
mercial supremacy is the great factor, and you can only get that by edu-
cation. They have schools in Denmark to train men who shall go out
and represent machinery; they train them in diplomacy; they train them
for traveling. representatives of commercial houses. They are trained in
machinery, fabrics, etc., and then sent cut to sell their cottons, silks, ma-
chines, etc., and what are we doing to train our men? Germany is
bothering England today because Germany pervades the whole country.
Great Britain has been trafficing with her ships, while Germany was send-
ing her children to school, and now the Germans are sending their ex-
ports all over the world and England is waking up. It is a question
whether she hasn’t lost her commercial supremacy by America and Ger-
many being opposed to her.

The point I want to makeis, train the boys and girls now to be the
best farmers on earth—not a pessimist, but a broad-minded farmer that
will get everything out of the soil. Let us go back to Denmark: After
Denmark had stood by her professors so nobly and spent so much money

and made her products world known, what has happened? Today it is:

ILLINOIS STATE.DAIRYMEN’S ASSOCIATION. 10 7

the standard of the worldand it was made by her dairy schools and her
professors training the people. Did Denmarksay: ‘“‘That was enough,’
and brag aboutit? Bless youno. She says: “What can we do next?’
“We feed a good many pigs; couldn’t we put pork products on the market.
of the world after butter?’ That was a pretty serious matter. They
thought of the United States and of Illinois, where the farmers grow pigs..
They knew they had got tosell their pork in competition with the hogs.
from Illinois, and they heard you could produce pork in Illinois very
cheap. “And here we are close together, four times as many people as:
in one of their States, and how on earth can we ever sell hogs in competi-
tion with Illinois.” In this country we would just have laid down. Did
Denmark quit? No. Shesent out spies to find out about it; what kindof
pork they made, and then came back and said, “There is no use trying to.
to compete with Illinois. But the Englishman goes to Ireland for Irish
pigs and only people thati want cheap pork buy American pork.” We can.
feed whey and skim milk and make pork, but will it be good pork. After
that he learned what Ireland did and then set their Experiment Station.
at work and spent $1,000 to find out; yes, they spent $5,000, $10,000 a year
to find out what kind of feed would make the best quality of pork.

In this country you were trying~to make filled cheese, thinking you
were going tocheatsome one. While you were doing that, what was Den-
mark doing? Spendng $10,000 trying how to feed to make a better pork
than we weremaking in Illinois,and they succeeded, and when you sit
down they will offer you on the bill of fare Danish bacon, not Illinois
ham. The highest priced bacon in the market today with Irish is Danish.

Does education pay? Have you ever wondered about it, except to find
fault; ever asked your legislature to give you a few thousand dollars to.
help it along? That is what Denmark did. They got down to business.
I hope we are going to get down to business.

I referred to filled cheese. What happened 16 years ago. We were
shipping 15 million cheese to England. How much now? About nine
million. We have jumped from 15 to9. People don’t eat thasame they

did? I guess it was because there was no market for it.

108 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,

Over in Canada they have been pushing their schools there. More
than that; they have travelling dairy instructors. In Quebec there are
28 men who travel over different provinces teaching them to make better
cheese. Now what happened’? What were we doing while Canada was
sellin four million? Wewereselling five million. And what is being
done today? She is selling sixteen million and we have jumped from
fifteen million to less than ten million. Our exports decreased’; her ex-
ports increased 400 per cent,and farmers winked at it because they could
get five or ten cents more for their milk. We preity nearly drove every
cheese factory out of the country. We fought in Congress and got it
stopped'and American cheese is beginning to come up again. Now there
are two million more going out of the country. We can make cheese
and you can make butter. We first drove filled chees out of the State,
but we had to take our bitter medicine. We purged our own State and
then went with you citizens to the legislature and fought it.

Now it is butter, and’) we must fight it. You have got the .hardest
battle to fight that is going to be fought anywhere. If you hold together,
if you down any politician that is against you, you will be helping in the
battle, and it will be surprising how you will wake up here. There are
encugh men in this room today if they would hold together to do won-
ders in this work, no matter whether Populists, Democrats, or Republi-
cans, if they will stand by honest dairy goods, and other things being
equal, no matter what politics we are going to stand by the best man,
never minding the party. Let the old questions go by and stand to-
gether. ‘There are hundreds of million of dollars at issue; will you help
us?

Just now there are two men in Washington that are both in jail, and
the question is shall they go tothe penitentiary. They have been con-
demned, but there are lots of men in Washington, Senators and Repre-
sentatives, and: the big influence from Chicago bearing down on McKinley
to pardon these two men. Whoare they? Wilkins and Butler. Wilkins
has defied the United States Government times without number in regard

to the revenue law of oleomargarine. He has been indicted and the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. — 109

United States Treasury Department would let him off with a fine, but the
rat got into the trap once too ofien. Thistime he is sentenced to the peni-
tentiary for having broken the revenue law again and again. Have you
written a letter to President McKinley concerning them? If not, sit
down and write a letter to McKinley and say that you hope in the name
of justice that these men who went against the laws of their country so
many times shall go behind the bars and suffer the penalty. The politi-
cians are after Wilkins to save him and begging for his release. The
Courts have said he should go there and the President is wavering. We
he should get fifty letters from Il! inois it would have something to do
with the next election. I have written four letters to city friends; I have
written to McKinley to let Wilkins and that other rascal pay the penalty,
and he has also received letters from scores of men to let them out.
Write; do it. Take it up in earnest.

I cannot tell you about Wilkins; if you knew the corruption of these
two men you would not hesitate to write, not one, but fifty letters, and it
would aid us all to stand together. If you knew how powerful you are if
you stand together. We have got along so easily we do not realize what |
we have got to fight for—a purer and better civilization.

I commenced by telling you of the Babcock test and will closé by
saying I come down here again with that problem solved. I ask you now,
as I did when I went home before, to work together and with us for the

v
solution of these great educational problems.

The Dairy Cow...How to Know Her and
How to Breed Her

W. J. KENNEDY, INSTRUCTOR IN ANIMAL HUSBANDRY, UNIVER-
SITY OF ILLINOIS.

Mr. President, Ladies and Gentlemen:—I am sure that it is: a pleas-
ure for me to be here today to talk to you, the members and visitors of

TIO ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

this Illinois Dairy Association. As I sat here today and yesterday I ad-
‘mired you. I thought you were a most patient class of people. You
have listended to talks and it reminded me of the story of the man who
~went into the restaurant and ordered a cup of tea. He drank the cup, or
tea; ordered another, and drank 1i; ordered another, and drank it, and
ordered a fourth one. By this time the waiter was amused and could
not Keep from laughing. Hedrank the fourth, and ordered the fifth. At
this, the waiter could no longer control herself and she burst right out
laughing. “My good man you must like tea.” “You just bet I do, or I
~wouldn’t have drank all this water to get a little bit of tea out of it.”
You sat here patiently the second day, and I hope that at least you have
got a little out of it.

The subject I am asked to talk upon today is the dairy cow, how to
-know her, and howtobreed her. This question of how to know the dairy
cow is a much more difficult question than many people think it is.
About sixty years ago we had aman who was able to tell all about a cow
by looking at her, Guereau, but nc man has been able todososince. I
-know a man who went from a dairy section and bought up cows and
bought them on the length of the tail. A cow with a long tail was cer-
tainly a good milker. If it did not come to the hock it was no good. He

bought cows throughout the country. His name was Mr. Austin and was

.a wealthy man, but is today in the New York poorhouse. ‘Whether the
length of the cow’s tail put him there, I don’t know, but he lost money in
buying cows.

You will find men that say they can tell good dairy cows by the dairy
form. She has good thin shoulders and thin neck, a dairy cow and a
‘milking cow. 7

Two weeks ago I visited. a man’s farm who advocated that theory.

He knew the dairy type. Hewanted the thinshoulders. I looked through
his sheds; he had the dairy type, but he did not have dairy cows.

Now, gentlemen, the dairy cow is a cow for the dairy man and her
use is to manufacture food into milk. That is what she is for. She is
waluable just as she can produce or convert food into milk. If she can

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Ill

convert a great deal of food into milk she is valuable. If she cannot pro-
duce much milk she is not valuabie.

I start at the udder; that is where we get the milk from. Now acow
should have a good udder. Buy a good udder; an udder that is of good
Size; that extends well forward and well up behind. Should have four
teats, if well placed'so much the better. There are some good cows with
the teats not so squarely placed as some would want them. There area
few points in regard to udder. A good udder should not have a heavy
coat of hair onit. Inmostcasesthe udder heavily coated with hair in-
dicates that the udder is fleshy. On the other hand I want to have a thin
coating of hair.

I have some pictures here. This is a Jersey owned by the Hord farm
of Massachusetts, and I saw the same one down here at Springfield at the
State Fair this year. She hadavery fine udder and I noticed in particu-
lar that she had many veins onthe outside running over the udder.
Plenty of veins on the outside of the udder indicates that the udder is
not fleshy. Again, I like to see an udder having good veining on the out-
side. A fleshy udder is one that will milk down. After milking just feel
the skin getting loose. Grasp it with your hand and a cordy feeling is a
good indication. Leaving the udder, we will remember that is where we
get the milk from.

‘The milk veins on the body. Some cows will have two veins; others
will have four or five branching out. The more veins she has, the larger
they are and the more crooked, the better. Remember that; want large
veins, plenty of them, and crooked.

The veins do not carry milk to the udder, but return the blood from
the udder to the lungs. Iflargeand full they indicate a great deal of
blood passing through, and’ milkis a producer for blood. These veins will
run into the body. Sometimes up to the forelegs; sometimes way up into
the body. Where they enter the body you will find udder holes, tender
milk wells. The larger they are the better, five or six of them, especially
in Holstein cows you will find five or six milk wells in a cow. I claim

this is an essential point inthedairy cow. When you get the udder, get

a2 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

the milk veins and the milk wells and you have got the dairy cow. These
the the only safe and’ sure signs io go by. The only things you wili find
that holds true in all the parts—the udder, the milk wells, and veins. You
have got to have the other things to get these.

Some men will advocate a cow must have a light thigh. Itisa good
milker, but the large udder has got to have the light thigh. They will
also say, a cow must have good width at top of hind quarter. Ifshe has
a large udder she will have the width. Get the udder, tlie other things
will come. .

I ased to be quite a crank on the body, but I don’t believe so much in
that now as I did. By close observation I find that many good cows
have large bodies; many good cows have not. Must have capacity to
condense and digest food. I noticed in many of our cows down here at
the Experiment Station at Champaign have not got large bodies. Two
cows in particular, both bred at Coolidge’s farm, One cow has a very
large body, the other cow not neariy so large, and the lightest bodied cow
is the best milker. So you see this is sometimes true and sometimes not.

Then again you will say, “What are you going to do for the should-

ers?” In many high class dairy cows and the best dairy cows have point-
ed shoulders. Then again I have seen good cows with broad shoulders.
Many cows with pointed shoulders are not good milkers. To say thatthe
good dairy cow must have pointed shoulders would exclude a great many
good cows and take inagood many poor cows. On the dairy shoulder, a
great many men are stumbling today. They are breeding these thin
shoulders and losing constitution by it. If you have the pointed shoulder.
you must get the width. The dairy cow must have constitution and she
gets constitution by depth and width.
Two cows at the Experiment Station had both very narrow and' point-
ed shoulders and contracted all the way through and we had to kill one of
them. She was going Row hid] every day and had consolidated lungs
and was very delicate; no constitution. In going into pointed shoulders,
see that you get width below.

About the neck, have a thin long neck. But in short thick necks you

ROR Weds Keb NIN DY.

Professor of Animal Husbandry, University of Illinois.

ee
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‘e

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Ui 4}

will find good dairy cows, and no man is justified in saying you must
have long necks; some have it and some have not.

There is another pointI want to speak about before going any
further. If the skin is loose and soft so that you can grasp it, that is not
an indication of milk, but it isan indication of health. A loose soft
skin indicates healthy internal organs. It is necessary in every animal.

The head of the cow. She shouid have good eyes, good size, and if
she has large eyes she will have a splendid forehead. The front bones

are prominent.

Cows with clean head; not a heavy beefy head; in which the veins
stand out; the nostrils large, an indication that she can breathe; a largs

mouth.

The cows on the chart are of five or six breeds. But the point £
want you to follow is this: You will find one point common, or rather
the point in superiority is the udder, veins and milk wells. You will find-
some of them this wedge-shape.

This cow is producing over 600 pounds of butter ina year. Jersey
Tiggis. She has good veins, good milk wells, and good udder.

This is a Guernsey cow. “Pretty Milking Maid.’ She has a dit-
ferent shaped head and neck than the Jersey; different in the shoulders
and different in the back. The point of similarity in the two cows is
the udder and milk veins. Gives 62 pounds of milk a day,

This is an Ayrshire cow. “Pride of Maine.” Has given 12,000
pounds of milkinayear. Highest record for a day was 66 pounds, and
she has got a typical udder and’ milk veins, but in other ways is different
from the Jersey or the Guernsey, but these three cows have not! the same
shape of neck and head. The point of similarity are the veins, milk
wélls, and udder.

This is a Holstein. ‘Aagie Grae.” The highest official test on rec-
ord. Wecannot say she has great depth of body. She is long and deep.
She has got the udder, milk veins, and milk wells. That cow is owned

by Stevens in New York.

114 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Short Horn cow. 511 pounds of butter a year. She is different from
these other cows I have shown you. Her body is much different and she
carries a great deal of flesh. No lean, thin appearance, but has got the
udder, veins, and milk wells.

This is Pauline Paul. She is the champion cow of the world. Makes
amore butter in one year than any other cow. 1153 pounds of putter in
one year, and strange to say never gave over 68 pounds of milk a day.
Men might think other cows more valuable, but here is a cow that you
can depend upon the year ihroue a She has got good udder, good milk
wells, and veins. She does roi resemble other cows in body.

This is Mary Ann St. Lambert. She made 36 pounds of butterina
week. ‘This is not an official test, but a test thaht was made unofficially
Decause in the days of Mary Ann St. Lambert some say she did not make
it. She is a long cow and has not got such wonderful depth of body, but
has a good udder and milk veins.

This is a cow not pure bred. She isa half breed Holstein and Jersey
owned at the Experiment Station at Champaign, and there is one of the
best butter producing cows in the State. 56 pounds of milk that test 5.6
butter fat. Look at her. She has not got such a wonderful body. She
has got a grand good udder and ihe best milk veins I have ever seen in
a cow.

On this page I have another cow with which Prof. Fraser is carrying
On an experiment; this cow and ancther one heis experimenting on. This
cow is in the experiment station. Look at her. She is about the same
depth, but lacking in udder. About those two cows it is very strange.
Both have the same amount of food, and the same kind of feed. The
first cow will get 1% of butter fat while this produced one pound. Six
months of experiment. 175 butter fat this one; 75 for butter fat from
other one. To look at them this cow has got a lean pointed shoulder
and a raw looking cow, only this cow lacks in veins, milk wells, and
udder.

In judging cows aman should bear this in mind, if he is going out

to judge cows by tails or too much on type. I believe in dairy type toa

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ITs

certain extent. But I think the universal type to go by is the udder, the
milk veins and the milk wells.

Perhaps there are some good cows that will not have a large udder,
but good milk wells and milk veins. No man today can tell by looking
at a cow how much milk she is going to give. They cannot doit. There
is only one way to find out and that is to use the weigh scale and Bab-
cock test. Pay great attention to the udder, milk veins, and milk wells.
If not milking, pay attention to the milk wells, light thigh, and not for
the udder. See that there is plenty of loose skin if not milking.

The question is this: Itis not a question of buying dairy cows in
this State, but who is! going to breed these cows? A great many people
buy a herd of cows; they will milk and! feed them, and when through, put
them into beef and send them tothe market. ‘The dairy cow is a hard
animal to judge, and if some of our herds were judged a greatimany of
them would have been sent to the market long ago.

Who is breeding your cow? The men who are interested in milk-
ing these cows don’t care about their breed. They just buy them and
sell them; keep them six months or a year. It is no object to them to
pay much attention to breed. .

The average production of acow in the United’ States is about 120
pounds of butter. Of course every man when he buys, selects nothing but
good cows. He has scoured these neighborhoods and got all the good
ones. The farmer and the dairymen must breed his own cows. MHeis
interested in it and he isthe man who is running this business, and it
stands to reason that a man who is interested in the business should cer-
tainly do it better than a man disinterested.

If you have got some cows, do it. Select good sire, and save your
calves. Remember in selecting the sire that he is one-halfthe herd. The
farmer generalty buys the cheapest one he can get his handson. You
say, how are we going to know? He is justas hardito select as the dairy
cow, or even harder.

When buying a sire, buy one that is from dairy stock. Buy one

whose mother was a good milker, and whose grandmother was a good

116 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

milker, and you will find you are not running nearly so much risk. Do
not buy a cheap one. It never pays.

Another point in selecting the sire. A mature sire is the best and
safest at alltimes. Suppose he is six years or seven years old; heis as good
at ten as he wasat five. See the stock from that animal; ifthey are good

you want them; if not, you don’t want him. You say the old sires) are
cross, and you are afraidiof the old sire. But, gentlemen, you must get

over this scare of crossness. The best sires are cross. For my own sake,
if I was to buy a sire that was a little cross, I would prefer him to a kind
one. A cross animals never kills. It is the quiet animal you need to be
more afraid of, You do not keep the quiet animals tied up. Bulls are
not always quiet and you are not prepared for it, while the cross animal
you keep at a distance and you ge* no harm.

A man was breeding Jerseys because he says, “T want to get better
milk.” Then the next year he wants Holsteins for more milk. Then
the next year hetakesShort Horns. Keeps running around from one
breed to the other. If you desire Jerseys, why this is the stock you
should start with. But whatever line you start in, follow in that line.
Don’t go mixing breeds. Keep to one line. There are just aS many poor
ones'in all breeds. Always bearthis in mind, that it is the best animal
you want. Don’t buy either just because it is a Jersey or Holstein, but
because it is a good’ Jersey or a good Holstein.

A few years ago in Minnesota the Jersey craze came over the farmers.
And the Wisconsin people were pretty sharp for them and’ shipped them
their little light colored Jerseys, and they have got a cattle no good for
beef and no good at allfor milking. If you mention Jerseys out there
now you would be nearly mobbed They bought Jerseys, not good
animals. They ought to have paid more attention to the animal and not
bought them just because they were Jerseys, but because they were good
animals of that breed. :

Get your own stock. Get your heifers and weedithem out. Always
bear in mind and save your good ones. Don’t say you don’t know be-

cause if you do you will surely save the poor ones. Don’t be afraid of

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 3 ITZ
it. Save the animals which will be profitable. Keep at it and you will
get some good ones.

DISCUSSION.

Q. How many years will you keep Jersey heifers before discarding
them ?

A. Have her drop her first calf at 2 years old.

y

Mr. Sawyer: Were those two cows weighed during the test?

A. They were and strange to say we cannot find whereit went. The
two cows, and each had as much food asthe other, and yet there was %
pound more butter fat from one than the other.

Q. How were they bred?

A. One half breed Jersey and Holstein and the other Short Horn.

Mr. Dorsey: What is the milk well?

A. You all noticed there are veins and you follow them along on to
the body and you will find it stops there. Put your finger where that
vein stops and you will find that niaybe you can put your finger in. That
is where the veins enter the body and are the milk wells.

Q. What is the point to judge?

‘A. The size of it. If a cow has only one milk well, that should be
large; if four or five they may be small.

Mr. Davis: Wouldn’t the effect of feeding develop the udder so she
might be able to give milk up to 60 pounds? i ‘

A. These milk wells will always be there. In the young cow the
veins may not be large, but these wells should always be there. Nature
put them there.

A Member: In case of this cross breed cow, that cow half Jersey and
half Holstein you speak of, which breed would you say was best to start
in on?

A. .If you are a Jersey fancier breed Jerseys; if you are a Holstein
fancier breed Holsteins; just follow whichever line you start to follow,

but stay with it. Don’t breed Holsteins this year and Jerseys next.

448 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Q. Won’t the milk veins always extend when the cow becomes ex-
cited? Put a cow in the stable you will find that milk vein larger won’t
you?

A. It must be more blood passing through. The milk vein carries
the blood to the lungs; there may be more circulation.

A Member: Will you please give the convention those figures that
Mr. Curtis gave at a meeting some time ago on those two amateur cows
that had never been milked before; do you recall them?

A. No, I cannot.

A. Wasn’t it eleven years old and never milked and then gave 246
pounds of butter fat. And one seven years old and in nine months 356
pounds butter fat. It is as goodan illustration of individuality without
the breed as I ever saw or heard of.

Prof. Kennedy: The point of the individual cow is you must study
the breed, not the type because they are all shapes and all forms, but Ll
say the only points in common are the udder, the milk veins, and the
milk wells. They generally hold true; other things vary.

Mr. Sawyer: Ifin starting a dairy herd a man was looking for in-
dividuals, and he found an individual Holstein, and’ individual Jersey,.
Guernsey, and Short Horn, would he start with those, or would on pre-.
fer getting the individuals of one line of breed and working for that
point?

A. No, I take this ground. In starting a herd I would & out and
buy the individual cow, whether black, brindled, or speckled. Then go
on whatever line you want to. Buy the individual animal regardless of

the color. By changing breed I mean changing,sire. Get the cow first.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. IIQ

ADDRESS BY J. H. MONRAD.

ASSISTANT FOOD COMMISSIONER OF ILLINOIS.

I did not expect to be ath vou: Your Secretary put me on the
program’ before he had talked with me, and I am not at all preparecé
Co speak to you. As I did not get here in time for my turn on the pro-
gram I thought you would let me off. However, I have never yet re-
fused when: asked to talk at adairyman’s meeting, and I hope I shall not
as long as'I live. I wish to express regrets for Mr. Jones, Food Com-
missioner. Business called him to Springfield, and he could not meet
with the dairymen of Illinois today.

This commission work has just been established; we haven’t got to
work yet. I hope I will be ableto assist the dairymen not only in the
line of protecting you by reducing the fradulent sale of butter imitation,
but also by ‘hhelping you in this Association in the education work. I
dare say that the Elgin creamerymen present here may think that the
reputation of Elgin butter will permit them to need no more education.
I wish to say frankly that I differ with them. I think we need as muck
education in the Elgin district as in any other district.

We have some very fine, well-built, clean creameries in Illinois, but
I am sorry to say we alsio have some dirty creameries. Now just to hint
at my idea; I don’t know whethe : we will be able to carry it out or not.
My idea is that every creamery should be clean enough and neat enougk
to be an example to the patrons of that creamery, before they can expect
the Commissioners to send out inspectors to preach cleanliness from the
platform. I want to say to the creamery men of Illinois if they want to
preach cleanliness to the farmers, they must keep a cleaner factory ang
sleaner platform from which to preach. I want to say to the milk pro-

ducers, I don’t care whether their creamery is run by individuals or

120 ILLINOIS SFATE DAIRYMEN’S ASSOCIATION.

Whether by the farmers themselves; they have got to co-operate better
than they have done before.

You have got to get rid of the spirit of the man I heard spoken of at
this meeting, who didn’t care about the quality of the milk; that it made
no difference so long as he got it to the factory. There is a law against
it and I hope yet to get after some of thosie people who deliver city milk
-to the creameries. The men who are selling clean milk to the shippers
care the ones that are applauded.

I want to say that while I am very proud of being an American, I
‘cannot but confess that I felt a great deal of the old Dane rising in me
“when I heard Prof. Henry speak so flatteringly of my native country.
‘I want to say, however, that distance often lends a charm, and we are
often inclined to praise what is far off a little too much, and I want to
let you into a secret, that in Denmark they have the very same troubles
we have, that the farmers did not deliveX clean enough milk for the
puttermakers to make good butter from. I also want)to say that when
Prof. Henry spoke of, the education, and the want of better education
in our country schools, I felt like jumping up and saying “Amen” every
five minutes. It is a hobby I have been riding the last few years. I
want them to teach it in the grammar schools, and the school teacher
might just as wellteach mathematics that would’ bring it home to the
children on the farm. But I think that the sentiment iis good, and if we
had champions like Prof. Henry we would soon have it. The only trouble
is to get the teachers; there is our difficulty. I hope Prof. Henry will
take up that white man’s burden and prepare a primary book for that
purpose. Education will not only make it easier to do our work, but it
will give us an added interest in manual work asiI have again and again
stated and ridden this hobby, and shall now go right on, and at the same
time I want to give the officers of this Association a gentle hint.

I understand this State has given the Association $00 a year more
than before. I want now from this platform, as a fifteen-year-old mem-
ber to urge on this Association not to spend that $500 on this convention

and the publishing of one report. I want to urge you fellow-members

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. I21I
and officers of this Association to spend that $500 in another manner.

I will shortly explain.

I want $200 of that money to be spent in paying the expenses of
good dairy speakers to give dairy instruction, and the other $300 to be
offered as prizes to the first test association that is had in Illinois.
Your last speaker spoke of the im portance of knowing the individuality
of each cow. We can only findit out by testing. In this country we
have had testing a goodjmany years. We have had the Babcock test going
all right on many farms before ever the Danes heard of the Babcock test.
In 1895 the first Danish test association started up. It was simply 13
farmers that felt it was too much trouble to test their own cows. They
joined, and hired a young man just graduated from the agricultural
school—and he was only too glad to get the experience and to work for
reasonable salary. They hired him and he would visit the farms, go
from farm to farm, and would return to the same farm once in two weeks.
and test and weigh each cow’s milk and make a memorandum of it. At
the end of the year they made areport. On these thirteen farms the
cost of producing a pound of butter varied from 15.01 up to 78.05 cents
per pound. That’s a stunner. We have had a line of that work here,
but not a single farmer’s test association. I claim that the association
in this State in which the first’association starts will go into our dairy
history with a reputation as being one of the first promoters of a prin-
ciple that will raise you higher.

Now I want this Association to encourage such a test by agreeing to
pay $300, provided that the farmers will agree to keep up the test for five
years; direct a young man how to keep account; help them in any man-
ner possible. Let them select a young man to do the testing. The re-
port of the test should. be published in the annual report of this Asso-
ciation. Something likethat. I will not bother you with details. Anyone
interested in it will find something in our 1898 report. I feel very
strongly on that subject. I hope you will take up this line of education

while we wait for the teachers that Prof. Henry has described’ to us.

122 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

I think Mr. President I have talked long enough. I have nothing

more to say, and you know “we don’t want too much water.”’
DISCUSSION.

Mr. Sawyer: I would like to know your object in giving us that
secret, that the Danes had the same trouble we did; that they furnished
dirty milk to the factory? My reason for asking is this: We have the
impression here that we didn't furnish milk clean enough and that the
Danes had mighty nice clean milk. ‘Your secret lets out the fact that
they have dirty milk. ‘Are we to consider our milk is all right, or did
you simply say that to jolly us up a little?

A. While in Denmark I know that the creameries got milk in a
good enough condition to pastuerize. As an illustration. If today we
were to order pasturization to be introduced in our creameries, I hon-
_estly believe only 30 per cent of them could do it properly. On account
of the talk of the standard of cleanliness in the creamery, a standard in
the milk so that I think they are a good deal ahead of us in Denmark.
Prof. Henry seemed to give us to understand that the Danes were per-
fection.

Prof. Henry: If that statement is too broad I willsay that they make
more of a business of it. Do they not export between twenty and thirty
millions of butter annually?

A‘. Yes, I think so.

Q. Don’t they as a whole market their best butter, and isn’t ita
fact, taking it as a whole, that all the best butter from any country goes
into market. I am leaving out a few creameries from France?

A. Yes, sir.

Q. If they have dirty milk and sloppy ways could they market so
much butter of a high grade as their?

A. Not if the dirty milk is delivered in as dirty condition as I am
sorry to say itis ata goodmanyof our creameries where the patrons
ought to know better, because when they have shipped milk to Chicago.
they took better care of itthan when taking it to the factory. If the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 1D 2

milk is as dirty as in some creameries here it cannot be pasturized.
Prof. Henry, wants to know why Denmark has got' the reputation on the
quality of butter; it is because they pasturize and make that a business
which is introduced generally. They have done all they can in that line,
but in a leading paper by one of the Government Instructors, he said:
“We have done all we can in the creameries. It remains now for the
farmers to improve the butter by im'’proving the milk.”

Q. The farmers here are going away with the idea that the Danish.
farmer had dirty milk.

Mr. Johnson: There is a reason for this great export of butter
from Denmark. The Americans are noted as being great butter eaters.
Is it not true that every American eats two pounds of butter to a Danes
one? Isn’t it true that the Danes make that a business and make their
money in that way and eat something else. It is a side issue with us
and we all eat butter without thought of making so much money out
of it.

Mr. Monrad): ‘What are you driving at?

Q. Iam driving at this, the s elling of so much butter there. Itis
a means of their support?

A. It is the main support.

Q. ‘We don’t export so much butter; we eat it instead of selling it,.
and they sell it insteadiof eating it.

Prof. Henry: If you take away all the butter that Denmark sells
and put her other products on the market, she sells more other pro-
ducts than America does aitogether.

Mr. Newman: I claim that that upholds his statement that am
American lives better. That we e at our productions instead of shipping
them out of the country.

Mr. Monrad: Does the American farmer kill his best steers?

A. I don’t know about that, but we eat the best. We send to Chi-
cago for what they have sent there and bring it back.

Mr. Monrad: It is perfectly true that a good deal has to be deducted

from exports of butter. By this explanation, the Danes buy a great deal

124 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

of cheap butter and'that takes the place of the finer Danish butter. That
is quite true. That is what Mr. Johnson is driving at. You must re-
member the Danish farmers are working a high priced land; they pay
freignt on your corn from Illinlois, and have got to compete with you.
They have got to be economical; they have got to eat cheap butter. They
eat lard flavored a little; they eat butterine, but they eat it under its
Own name. They have to sell oicomargarine in open packages no mat-
ter whether 60: pounds, or 10 pounds, orl pound. It has got to be open
and oval; it cannot be round or square. They are allowed to have a very
light color; pretty near the color of a telegram blank. It is too true
that the Danish farmers have got to be economical, and it is true that we
eat more butter.

Prof. Henry: Those farmers are buying feed from Illinois and turn-
ing it into butter and shipping it to Liverpool and London markets for
sale. I don’t want to give things one-sided. I present facts as they are.
I don’t say you can compare Denmark and America. 3.00 agricultural
product to America, 1.00 per capita after deducting the whole butter ex-
port of Denmark, she still sells more agricultural products than Amer-
ica altogether. Then she has four persons om every acre of land to the
State of Wisconsin one. I don’t say you can compare everything, but
these facts I say will stand.

Mr. Johnson: About that cow whose butter cost .78; one cost
.15 and the other .78; what kind of a cow was the .78 cow? :

Mr. Monrad: A mighty poor cow. She went to the butcher pretty
quick, I tell you that. I think seriously the cows of our western farmers

they have too much land.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Ie

Keading of Scores

MR. GHORGE CAVEN, SECRETARY.

The Judge who scored the butter made one general criticism. He
said that most of the butter was too fresh. It was brought directly from
the creamery and it still retains, or a good deal of it retains, the butter-
‘milk flavor. A considerable part of the butter is wavy or mottled;
probably haste in getting it here, or failure to give the salt the proper
time to dissolve. ‘Anyway there is a good deal of mottled or wavy butter,

and a great many of the entries are scored off a little om color.

BUTTER SCORES

NN PeMEC ee STTCUIVICNi. cc cas os $0 S500 dic be lati ee eecear Ss at hoe op eter elie oreo orate ora 9416
HBL, Slo: ROLE YGIEC We er eee een ra UO CROC rape ch x sv ehe ase a! ee coir scape oes 94
PAPER C@ATIMIEMOSS :cc.5 cs cee s cc cores INSU DONG 30 AERO REGS IEE Ba Boi & 92
Andrew Fredericks ...... ...... IVF asrn MAE AMEr ns, ees ak isi oles cence erection atone 92
PUMA UEIICTOT: oc io s.0: ve oc siere ns WO rr ya Vays tress espera they elereras 97
MBE re eMC WA EU 5s of sieve 6 0 dreleis ois Goodinigs:G Grove icc... +. scl eee os 9514
Martin Gullickson .......0.00.08 IMreho tone Stentor coe con ee oue wack 931%
Diese Chamberlain, . 6.6.5... 6066 IS CIVAG CRE! oes crn ere ee scree creaavendh okays 95
COMMERCE Mie iia eich cc sate 6 elcle's eee TB CUV AG CRG Sortie se oldies selec sll apald, Oe careis 9514
ESE EUSIOIOS a Se oiec oa Sis eee Suche pansy Tall Oi OVC aie so ok ove choleaes eh Loree 95
MOC CRC ANG: occa ee cles sce e's eee SOMO ADU ses ciel so tere ge ecetel Syaliere es 95
AO Map ree © NTN erey youre a. iste sis cele) cheleveysi « SES nat Val Pes eee sactea sce Menecurone ses. sacs 9516
Harvey S. Crosland ...........6- Capron... .. paloeerts areaiaee ofan st avacaee wenars 95.
ACPD ANAS 5, coi ce ace'e oor orcas NVOOGS TOC Kay eccieparccois whe ctcelclers hace oe 9714
Ve NW UOT OS oe oe ere ce ever ece GNOME ec eis aes a cla ada crohee teva Sta eke 92
ADO OT OMs ack. rs soe tio bee are eed SSE WANS aU UUs eaaremiie ee este oy Cn a ran der 96%
ONPAE SOM oo. cig escola co bescane ID AIO GAR tee arian crv cara eee had, o wintseces 9414
Pratik: “LNOMPSOM sic. 6 5c «vee GUGSM WOO Ge Wet aes rae Ge 94
Geo; Hoppenmsteadt ...... ...... MDENRNG IDEM) ann SCENES ee be 9314
HAPe Es OUT CUM ees Boe cai Sete enel ares lenetene Sea Wel Cue en hcg teat che ois a alee Maree ckele oe 95
ASDert Winter... 6.8 ce cles cians WW ae INT ae al ivelotey cra areeea che een DRI coke 9614
IN Perse O Wa Sialic: oi a als, oc els vere eres cisse-s BSG IWAC OR Gis ras aine voy hae caer ae wetole s 96
Geom i Burton... 55... Sopcones Wiles OBVORONL G8 Sad pocorn bop one, SodE 9418

Kem CAT POMlen .3 isc. ccs co co.e 8 ATOMS OME ea ke iil crassa ies. of baer storssSiens 921,

126 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Grant Mallory ......... On an PYPOCDOMG ak cine eee 9316
Walter, Kerns)... .. Rear tereyn eae tate Wiatteny (ai. cove ae icie fee cnetee bee ence 9512
aMran lord. Mauvller sc creeeta sen ee cat Milledgeville: 20:4. 12.6 eee 9314
GeomBloyer. sem eee wee eee Hianpers . scat. ce en Caen eee 9144
Otto Bloyer......... ES APES Hikhorn Grove <2 os. 2.0cc eee Ree 92
AD UB PIR ATere i ata tectum mieten oe Sherland \o. .e.e see eee eee 9612:
ORCA APLOSSOM.aien ete Snes Union. oa scree eee eee 91144
SHB) BATT OUU gs wis eco neronata ce fere ea, Umno cts oe ee bee ee 9734
EMS WiOl COL. He cote ae TCT OY 20 clo sncentee Selene See 94
PAO MINT CIMCT pcrtae ete G acats ae ere eee Dtockton. “A. wo. See ee eG
VEE MEMNISS CNMI iciecaevs bese iene auees NAGS Giis 7c lige 4 oss see ee ae Ooo 97
INS OME CniGiOl sf Benth! ee ons tee Durand ey. kei © ees tae eee Aarne )3)
orene Hl ROOT. siecle ecleece ee ae We may se eres eee 9616
UAero Nie @ allel = tee ee eae ten ten cen ete ee ROSCOEs camer) tetas cee ee eaten 971%
Ne SOO Viens Calc ieee san eet BOMUS Fe CEO ern ean e eet re Mlle
Geo: cK. Waterman) once. sees Garden ePrainie sic sec coe oem 98
GeOn Havens. 1s 466s moc ee se oe Belvidere 2.04.) sees otek tee 90%
MeeVee VEIT Vic, noo oc cate a aie ene ee a. Ganden® Plain i te ce tee ae eee 9014
IDEACh Wen Benns Us oss oho as ooo aWast Wiheatlands. vs. ce cent 94
FeO NOVAM? Aone o trcke ts chess cs ew eesekeitite Himekley ioe hi lai views ee ee eee 9614
IG eR COUSIN: ste fake ca teac es cle IB GIMeSaei Bi fac es bee eae ae 9514
ere weNVCr IMCL retist ster ate tee Naperville... aa. nc tthe bass! Ga ie ee ee 97
BerersNelsoninn oor win ieee Creston 5 SP aoe hee Sale eee 9414
AY. Vtic @e Raed DELAY O HEN ea a ES Ree Ak 2 DVR EEL cy, C8 fe be atesetetele Helit sate eee ae ee eee 9614
(©) SINT CVIET Sus es NA eRe CEA Re ds Fee Baimckley c5. bi. S53 6 e 0 eee 96%
MEM CAO ATT 2 Me ee mee we Coe eee AULOPAN hese CLs Ce one © hee ee ee ee 95
JMUESs Adie Dig MWCO ENC a5 BNR 5 aco 4 Kanevaillecc. oaccbtle ees oe ee 941,
Kineston .Co-op,.Creamieny Co... S@imesitomy st. s2 st lott. cue ee eee 93%
Se ORECK Sect eee ee eee Wanchester= (220 2 ween eee nee 84
EN SP ACrOSleOM A Ce once eee ee ot [OOO (CE WE RR R MRECRI Sta AY 93
ND AWA'S: MST OSs, 9. ch tote tatateete te stotce, hecenatne, E’airieldin ont PSS os eaten = et ae eee 92
MNO AES SION NOMA ica 4 do saa Goo SINC HIND AS A AaA Boke AUR iE 93
Misa ken Spier hese ces Sprimeneld cue see eee eee eat teene ts oil:
SS SMerritt, ei ce ee eh ee Henry sorte) Cero a ae eee 95
WV TOS LOLECT Et keke te pee oe Mb (Carroll: 25.75%. hake kee meee eee 921,
irvine Nowlan) sce... : AAA Rs nA Ns BOUTON SS At eee es et ee ey ee eae 89
LMA RUC ORE Sm cetch mui ory t cee teks ates EC WISIUOTIC 2 lite oe abe oe ee oe eee ere ee 94
JOM CMTS UH ee Me ee entree enamee re WS T OI F135. senate ota te pee eacte een rere 89
1G: 2 De OaSSCniCh ees Cha seit mile aa EVAIWiGL MR CCHS ey See ae ee te elu nenn ieee 8814
TNE BRONCO HSN Rat Sea Ree he aoe A | Carlinville <.00.0i ee ee eee 91
Miss Ella Kinkaid ....... Sree os POTN OUR: # EAS Were otcets olen le ciezs oleh 9114
OCP PLOCKs EEA ree A AAR tina iy AP Kickapoott ss...) 2ase cee eee ee hee 85
Se Vt WWAIVCCL OTIS Ae 6. tet. terrors eee EOS Fee ce hee ee ee rer eee 82
APA WHUbU eI oelsi AAtas hee ea EBY a ih 3 PuUrenam! fae cee lod dea avamiettie we onetes 90)

SG Soverhill <2.) ee “ibs sus obs TSANG ove one on Saas S5005000us000 92

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 127

IS GLCNGUH ONL. Oe elem eeenie a aeceeneae ee PTO Wi GiCINC Crete NTC seas at ecaet eh eile ents 6 95

Asada
as 1Ro: BCKGKOUND) agin IRIE eas Mere le COMIC EMCO aa er ae aon ene eis ee 9414

PREMIUM MONEY.

Butter purse of $210 was divided as follows:

First in Creamery—Geo. E. Waterman, Garden Prairie ......... $20 00
Lie eM ne OMT TVS Sen VIG Totes MOM IOV4. 1.0151 o/s) vovs.o/ e606. e015. lec cleieiels ole ons 15 00
PRO RATA.
NN pM Perel ANT GOWar re coe c Merseme cower 5 aoa 6 le Mihrentie FREE cine s > Lieu Tlele’elele. ‘eleleic eles $2 95
TSE. Sia TMUELGIR 8 655 oe 1 Bis eC Oo ers SEE eh Rt er ena 2 36
MIDS WWII TE 6g ec se sca Nase ri ea a 5 90
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a Sie, SAVBUSIOI. “6 815 S562 ac Ine coe CER ee cent eer 3 54
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Tks, TBI, COAMERTSy 2 cig Sree 5, ic se pea une ee oreo tT ana ee 4S
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(Oy, A SIENA BCS 0 Uae ee eee re feV epee sttes ol Geno Meets 1 Greccep ane eacenen they sles abac ay Pi ohotat ace ees 2 95
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Geo. Hoppensteadt ........ Bere ee ae ee genes PU EES EOC 1 ee
JEL, dR, ADIWIGMIL (occ citys ty Ie HOMO H CHE RES cca ae er aed ere 3 54
PASI ENWOUNLOTS oh. es cle dase eds ce AER Lc alh euec areca okey OTE ie IEE Sa 5) &
arm WMI AVM Gy rca sec Cclh yale Wace ootcilel we Ge Se tiene sx allawarec Sv 6. WWalerebas wace 4 72
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CANINE VC OG Va crnirsiaierelscia alo ice of o.sec 6 wwe oc aa e er See beh aelees ile lad
VINTBUNT@IE TR @TCIGUSY [3 cataacr ORCC IG maa te an Cy ee cg eee 4 13
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25, TB), TP SIEVECGHE” Gs aac oS hee eae ea er cee aD SEE
DEN, Lin LBS CIP SR OG Sia BB atc Sone ye ama Pt ce a a 6 75
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J. IRSTPERTOVEIO. 66.5 Gk oe ERISA CS Te tt ae OR ie i re 4 72
Me te Musselman: ....5 0.0... . Meee ash stns Teeroe Nevaeh SEEn cvecsua’ ai: Spartan otelle nie ove 5 90
As, Gly LEAS TOUGIGIE Gc Beeb ere em sind hy Ge Nm oe eG Re a ee al aks
EOC MME rEUOOL mire eh ecto eeeh ec slat Sock lelgde tiny a ens Coney eae ea amas 5) Bil
Lin IMEC CEIIE 6 6 Gi6 Oe STH 5 omnes eC aee OIE E Gs Sees EN IP ee ne tr 6 49
em PRS ULC gar Res setter rs cetaceans ete iia Oh ee UE 6 49
Waal viaMirvauCOIMy oes ecche, be ka oreo awe wee SER spook eheee sie alana s 2 36
JEL, NOI YON os Rie ere abet Gee ets eer ns et Oa ne emer a ie duenaveea Seeae aitate 5 3i
Fielemm em ERNE TETRMUT Ilia a svacts 5) “ci s) ap eneraere ca WG) soe sti a hee ure eae ita he cvln's 4 13
JT, IBig NMVIGTEINGIE Sis ies BRS COREA ak hie are a ane eer 5 90
seam RRRMERIETTST Sa oe ere oe eo eh os Ce Ce een RA wrote BOO can we cao es 2 98
TOUCH INGISOM « orccz. a veins « «67s See ereM eer or cih syeae heme ons me area oeayhet oll elias age Scere get ar S 2 95

128 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

WR PUMA iaiets Sh a bike Ges orale wea kate ie ohiiaire a ele tcele 5 ete so ae 5 81
Oo Meyers oie setemsuln ee ole, esceu oe vaR orale tae eles onl eee Gan eee 5 31
J WV OBIT eee ec EUS Cue tiew O. elelels soo oe delve oni) AO gtk hue e eos Ce ian 3 54
Mrs J. H. WOOCard tee sea een. CAP Reem cia 2 ee 2 95
Kingston Co-operative Creamery Company... ...... ...... secccee 1 77
FONTS. Croshere 6 res Sie es Cite lone hits ale Alt cea SU, igen aR a 1 18
Thomas \SlOWUDOre 0 Oe ail Sots 5 eee e fete ee oe 1 18
PIE Be RICO dee Wet es eh fe ok Wl ene ee ek Sate Saeco 2 36
MISS (HN TRIM Rat 255.0%. oo Clee ec oe cede ieee eet ue ee 1 18

POW er sic soso elias alee ares epics le She wie foleee take reiae el acetate ee $210: 49

CHEESE PREMIUMS.

sok Biddulph. eee «lola alg ie'm argos ter siclel tateharetoh tient ner $12 50
S4.Ge SOverinies iy cue cis ee 8 ielieletiee (eck $9 6 SMe a dik Skee Paes Roses nant naa 8 00

The meeting adjourned until 7:30 Wednesday evening.

Wednesday Evening, January 10, 1900

Convention called to order by the President.

Music by Hon. Jules Lombard, “I Fear No Foe.” Responded to an
encore. Duet, “Larboard Watch,’ sung by Mr. Lombard and comrade,
sole survivors of the Lincoln campaign quartet.

The committee on resolutions made a partial report by offering the
following resulution:

That the Secretary be instructed to telegraph the following:

“Belvidere, Ill., January 10th, 1900.
“To Hon. Wm. McKinley, Washington, D. C.:

“The dairymen of Illinois, in convention assembled, after discussing
the pardoning of Wilkins and Butler, unanimously resolve that to pardon
them would defeat the ends of justice and show a cruel indifference to
one of the greatest industries of the country.

“ “G. H. Gurler, President.

“Joseph Newman, Chairman Committee cn Resolutions.”

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 129

Some Educational Forces that are Helping
the Farmer and Dairyman

A. B. HOSTETTER, SUPT. AND SEC’Y ILLINOIS FARMERS’ INSTI-
TUTE, SPRINGFIELD.

Ladies and Gentlemen: hrough some mistake, likely the printer’s,
for printers dc sometimes make mistakes, I am recorded on the program of
this association as secretary of the Farmers’ Alliance, an organization
that is dead, killed several years ago by politics. The program should
read, “Illinois Farmers’ Institute,’ an organization which was never so
much alive as it is today.

Since our attention has been called te the Farmers’ Alliance, it might
be well in passing, to give ita moment’s thought. The older members
of this audience will remember much avout the Farmers’ Alliance. Its
fundamental principles, object and purposes were good, the membership
was large, larger than that of any other farmers’ organization ever at-
tempted, and the possibilities ofits usefulness great and promising, but
unscrupulous and ambitious men were permitted to get control of its
offices and to use its membership to further their own selfish political
aspiraticns. The result wasthedisruption and death of the Farmers’
Alliance.

This ought to teach us to keep our Dairymen’s Association, Farm-
ers’ Institute, Agricultural College, and, in fact, all eur educational in-
stitutions free from every phaze of partizan politics.

Every man and every society or class of men is operated upon by
two opposing forces. There areinfluences which tend to build up,
strengthen, enlarge, and beautify humanity and the social relations of
life, and influences which have the opposite effect, which tear down,
weaken, narrow the life and darken human existence. Every man and

every woman, whether he or she wills it or not, exerts an influence, be

130 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

it much or little, in one direction ocr the other, We are either helping to
build up or helping to tear down; we are either pushing forward the
wheels of progress or retarding those who are.

The Farmers’ Institute, as a social institution, is an organized effort
to help to up-build; its influence is on the right side and its tendencies
in ne right direction. To become eminently successful in any calling,
‘there must be first, respect for the work and those engaged in it;
second, a thorough knowledge of its relations to other callings, and
third, enthusiasm in its prosecution. These three things the Farmers’

Institute is helping the farmer to attain.

The Farmers’ Institute teaches the farmer a higher respect for him-
self and for his fellow farmers. It teaches him that he is, in many cases
he can be and ought to be as well educated, as thoroughly informed on
social and political matters, as cultured and retined as the members of
any other profession or calling. It is teaching the farmer that he is
essentially a business man, and as a business man he has greater oppoi-
<unities of conducting his own business in his own way, and for his own
purpose than any other man. He is not subject to the limitations and

dictations of any syndicate or combination of trade or capital, or of any
monopoly or trust. Neither is he bound by any union which can decide
how many or how few hours he can work, and how much he can earn ina
day, or for whom he can work or whom employ. And yet, while the
farmer is more independent in many ways than any other business man,
the Farmers’ Institute is teaching him that he is still only a factor in
the great business transactions of the world and that his greatest success
is to be attained not by independent, purely selfish action, but by becom-
ing a part of the business world,and by co-operative effort with his fel-

low man.

The savage, only, is independent. As people advance in civilization
they are brouzht together through the channels of commerce and trade:
they become more and more dependent one upon another. The greater
the number of industries and trades, the more complete the divisions of

dJabor, the more extensive and the cheaper the means of transportation,

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 131

the more we become dependent upon one another. The farmer, there-
fore, instead of trying to live apart and independent of the rest of the
world, should use every means within his reach to put himself in touch
with every other trade, calling, and industry. He should utiiize the
mails, the telephone, the railroad. the electric motor, and the press more
than he does. The farmer should not confine his efforts merely to the
production of food products, but he should study the markets of the
world and their requirements and develope co-operative methods of sup-
plying those markets to the very best advantage of producer and con-

sumer.

The farmer has other duties besides those of providing for himself
and family. He has responsibilities resting upon hiin as a citizen of this
great commonwealth. Thefarmers, more than any other class, represent
the home abiding, home loving, home protecting, law abiding, peace prin-
ciples of society. Inthe rapid and marvelous development of the re-
sources of this wonderful and beautiful land of ours, great wealth has
been produced, phenomenal wealth. There is wealth enough and food
enough produced annually in the United States to cloth and shelter and
feed every human being in the land, and to provide him with the comforts
and luxuries of life if the products of labor and earnings of capital were
unselfishly distributed. But we know that selfishness prevails; thatthe
tendency is for the rich to grow richer and the poor to grow poorer, and
that when either riches or poverty becomes conjested, then either cap-
ital or labor becomes violator of law and order, so that the whole social
fabric is shaken, life and property endangered, and the very principles
of republican government imperiled. To meet and solve this intricate
problem of capital and labor, of riches and poverty, will require the in-
telligent exercise of the elective franchise on the part of the people and
the highest order of statesmanship on the part of our legislators.

-In the solution of these vital questions, the farmer must ever play
an important part. Capital alone can not solve these social problems.
Labor is even more powerless than capital. The farmer represents the
balance of power and upon him and him alone rests the safety and per-

132 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

petuity of the nation. He isthe only truly independent voter. He repre-
sents his own business, habits of thought and life, both capital and
labor, and is therefore the only impartial and available arbitrator.

When imperial Rome was shaken to her foundations she called Cin-
cinnatus from the plough and he saved the country. So it has ever been
in the past; so it will be again in the future. Looking at things from
this standpoint, the first and most important work of the institute is to
develop the farmer himself. How important that he be a man of intelli-
gence, of high moral integrity, and that the spirit of patriolism, love
cf home and native land be kept alive in his breast. Verily I believe
that the Institute has helped and is helping the farmer to respect him-
self and the position he occupies in the world, and that it will continue
to help him to look up and not down, forward and not backward; that it
will inspire him to press forward and lend a helping hand.

The Farmers’ Institute is bringing the scientists and experiment
stations into closer relations with the farmer and dairymen ard all are
helped and benefitted by a more intimate fellowship. One of the hopeful!
signs of the development of agriculture is, that the best scientists are
every day becoming more practical, and our most practical and successful
farmers and dairymeén are more scientific. There are many farmers yet
who are disposed to ridicule so called book-farming, and who do not ap-
preciate what the chemist, the entimologist, the bacteriologist, and bot-
anist are doing for them. But the Farmers’ Institute is spreading the
gospel of scientific truth and the burdens of the husbandman are light-
ened thereby. For example, the ‘““Babcock milk test” is a purely scientific
invention, without which co-operative dairying is scarcely practicable.
It could never have been developed on the farm nor outside the labratory

and university.

A knowledge of smuts and fungi, the amount of damage done by them
to Bera crops, and the ability to nrevent such damage could only be
worked out by men trained along lines of scientific investigation and
properly equipped for their work. The composition of foods and their

feeding value, the chemical and mechanical conditions of the soil and

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 133

their effect upon the production of crops, all these and many other prob-
lems that every day confront and concern the welfare of the farmer
need to be solved and the solution applied to farm operations. There-
fore there is a placeanda demand for scientific men, and a college where

the farmer’s boys and girls can be trained to fill these places. ~

Hence it is that the Illinois Farmers’ Institute has concerned itself
about the College of Agricultureand has helped to secure the appropria-
hlon for the grandest building ever devoted exclusively to agricultural
education. Nor is thatall. It was largely through the Farmers’ Insti-
tute that one-half of the United States’ appropriation for industrial edu-
tation in Illinois is being applied to instruction along strictly agricul-
{tural lines.

The tunds for the agricultural building and the funds for instruction
having been obtained the Institute next turned its attention to securing
‘bright, enthusiastic farmer boysand girls to attend the College of Agri-
culture to avail themselves of these grand opportunities. Eighty-five
or more applicants have been honored by the Institute in the award of
free scholarships, good for two years of instruction in the College of Ag-
riculture of the University of Illinois. There are still a few of these
3cholarships to be awarded. The awards should all be made before the -
fext term cpens. Beginning with the opening of each College year in
September, a scholarship will beawarded by the Illinais Farmers’ Insti-
tute for each county in the State and one for each of the congressional dis-
fricts of Chicago. With one captain of industry returned to the farms of
each county every year, together with the recruits which he will gather
around him, we will soon have in Illinois a standing army of scientific
workers that will do more for the prosperity. peace and business of our
State than all the National Guards put together and without the demoral-
ization of young men and the expense upon the State of the latter. While
the number of farmers’ boys and girls who are enabled to attend the agri-
cultural college will increase rapidly from year to year, yet the great ma-
jority of them will not be able to secure other educational advantages

than those of the country school, and what they may learn from books and

134 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

their own experience. There are many now living on farms who have
passed their school days and waco need educational helps; to meet this
need, the Illinois Farmers’ Institute has inaugurated a system of free
libraries which will be sent into the rural districts for the use of those
who wish to continue their education through the medium of books.
Everyone is said to have two educations. One which he receives:
from others, and one which he acquires for himself. The latter is the
most important and with an ambitious person is never completed. Hach
day should leave us wiser in some respects than the preceding day. In
the process of self ediication no medium is so valuable as good books. The
book which you can open with pleasure and close with profit is the one
to read. The Institute libraries will contain books suited to all the mem-
bers of the farmer’s family. There will be books on the various lines of
farming, live stock and dairying. Bocks on household subjects and of
various kinds for boys and girls of all ages. The best habit boys and
girls can acquire is that of reading gocd books; books that will tell
them about the world outside and away from the farm, and books that
will help them to see and appreciate some of the beautiful and wonderful.

things that come into their own every day life.

Thomas Carlyle said: ‘All that mankind has done, thought, or been
is lying as in magic preservationin the pages of books. They are the
chosen possessions of men.” Another writer has said: “The supreme
privilege of our generation is not rapid transit, nor increase of comforts
and luxuries. Modern civilization hath its flower and fruitage in books

and culture for all, through reading.”

The city resident of necessity can not choose his company nor con-
trol his environments; he must admit to his ear and eye, every day of
his life, many things that grind and wear upon his finer sensibilities and:
try his soul. There are advantages in the quiet and isolation of the coun-
try if we but use them righily. If we select books as our companions, we
need to have only those companions who are pleasant, agreeable, enter-
taining, instructive, and helpful. There is no better place in the world

in which to read and enjoy the company of books than in the farm home.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. iy
Books save a man’s time and strength, also increase his manhood and
multiply his brain forces. Through books we can have around us the
wisest counselors, the best teachers, and the most learned scientists, the
most entertaining talkers, and the truest friends. Ithas been said: “For
a thousand men who can speak there is only one who can think; for @
thousand men who can think, there is only one who can see.” Since
then, it is such a great thing in life to have an open vision we need to be.

taught how to see.

Professor Burrill told us at an institute once, in Carrol county, that
he had made a trip across the Atlantic; that he had gazed upon the
wonders of the great ocean; that he had visited many of the cities of
the Old World, both ancient and modern; he had been in lofty and
magnificent cathedrals; he had been in the great factories and workshops
where are made the mosi intricate mechanisms of human invention; that
he had climbed to the top of lofty mountain peaks and hadi gazed down:
upon the clouds at his feet; he had traveled thousands of miles and met
many races of people, but when he returned he found in his own door
yard, in the grass beneath his feet, in the insects floating in the air, in
the growth and development of tife, things that to him were more won--
derful and more interesting than any one thing he had seen in all his

travels.

Would that our country schools could do more to open the eyes of the
little ones to see the things around them and the relation of these
things to themselves and to their future happiness and prosperity. The
blind can not lead the blind. Neither can the teacher instruct along lines
he has not learned. It should be part of the work of the Institute an&
the Dairymen’s Association to create a sentiment in favor of instruction
in our Normal schools aleng those sciences which pertain to and have &
bearing on agriculture and that have a tendency to direct thought toward
rather than away from the farm. It is true that the fundimental princi-
ple of schooling is to teach the pupil to think, to develop the faculties of
observation and imagination an‘ acquisition. But can not this be done

as well by the study of the roots and plants and trees and the delop-

136 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

ment of life, as well as by the study of the roots of Greek verbs and Latin

derivations.

One year ago, between Christmas and New Year’s day, a gentleman
representing the State Horticuliural Society, appeared before a conven-
tion of .the County Superintendents of schools of Illinois, and proposed
that an effort be made to introduce into the rural schsol studies pertain-
ing to agriculture and horticulture. The proposition was received with
a coolness and indifference which indicated that this body of school
' Superintendents had no faith that anything of the kind could be done.
This year the same gentleman, representing the same Horticultural Sa-
ciety, again appeared before the same convention of County Superintend-
ents with a like proposition, andit was received with applause and ex-
pressions of approval and the belief that it was not only possible, but
desirable that studies pertaining to nature and the farm and the products
of the farm should be introduced into the rural schools. This is en-
couraging. It shows that there is an awakening in educational circles
along practical lines and that the school superintendents are inhaling

the spirit of progress that is in the air.

Last week, President Hadley cf Yale, in addressing the convocation
of the University of Chicago, is reported to have deplored the low stand-
ard of commercial morality in the United States, and appealed to those
interested in the higher education for the development of a higher
standard of commercial and political morality. ‘This too, is encouraging.
When our educators inthe primary and rural schools begin the work of
character building by putting the little children in touch with the great
warm heart of nature, incuicating at the same time the idea of service;
service to family, to fellow men and country as the noblest ambition of
life and the sole aim of education, and emphasize this idea by training
in the schools, the hands and minds to some employment, and when uni-
versities and colleges turn out as graduates only men and women who
are imbued with the idea of service and wh» are close in thought and in-
spiration to the God of nature, and who are so established in the ethics

taught in the sermon of the mount, that their influence will be felt in

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 137

every avenue of life, then, and not until then, can we hope for the solution
of some of the problems that now embarass our social institutions. Ig-
norance, it is true, is a menace to society, but the ignorant are more to
be pitied than feared. The dangerous element of society today, the ele-
ment which is threatening our republican institutions, is the element
lacking in moral force, who yet have the intellectual training of our
schools and universities, the men who have the ability to make chenies!.
commercial, and political combinations and who use them for personal
ends regardless of the rights and happiness of others. These are the
fellows who are creating the inequalities of opportunity and who are
bearing down upon the laboring classes. These are the men who are
prostituting the discoveries of science by the manufacture and sale of
adulterations and imitations ofall kinds of products. Ignorance and
poverty, when driven to the verge of dispair by genuine or fancied
wrongs, may resort to mob violence and the destruction of property, but
greed and avarice, trained and skilied in the subleties of logic and
rhetoric, and loaded with dollars, strike at the foundation of our institu-
tions. I believe, as a whole, the world is growing better, that the good

yet predominates and is on the increase.

I weuld like to believe that the students of science, the men who are
able to learn the compcsitions, relation, and causes of things, would
never use that knowledge except for the development of truth and the
upbuilding of humanity. I would like to believe that the dairyman who
makes butter which has a fiavor suggestive of green fields, ciover blos-
soms, and new mown hay, will get his reward in this world. I would like
to believe that the milkman whose milk produces not a film but a visible
layer of cream on its surface, and the taste of which takes us back tothe
farm, and the days when a bowl of milk and bread was a feast, and a disa
of mush and milk, a banquet, will prosper and hrs tribe increase. I
would like to believe that the cheesemaker who is generous enough to
aliow the curd to absorb all the hbutter-fat that it will take from the
whole milk, and whose cheese will cut smooth as butter and dissolve in

the mouth with the flavor of the country air, may be médea professorina

128 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

dairy schocl and all the cheesemakers be obliged to take lessons from
him.

It has been my misfortune of late to live at hotels and restaurants
and boarding houses and to change froin place to place. I have had te
eat, of necessity, not from choice, things i knew not of. I have had set
before me things that were fearfully and wonderfully made, among
them something that had the semblance of butter—in fact had been
cought and sold as butter, and Ihaé to eat it for butter or go without. Ff
have had to contend with other things, too numerous to mention, that.
would not bear the investigations of an inquiring mind. As a result of
a continued diet of this kind I have been seeing things at night. Instead
cf sieeping the sleep of the just and dreaming of green fields and cherry
blossoms and garden things, ancthe dairy house with the “Cooley” cans
full of rich milk submerged in crystal clear ice water, cr hearing the hurs
of the separator, I have been awakened by the sobs of the dairy maid, who
in the natural orders of things, should be happy and cheerful as forth to
miik she goes. The air in my recom becomes oppressive, the green fields
disappear in the distance, the cows throw up their heads and tails and take
to the woods as if pursued by aswarm of gad flies, a huge monster tears
out the side of my room and stancs at the footofmy bed. itis an octopus.
It has the face of a hog and the breath of its nosirils is greasy and hot
like the fumes of a Slaughter-house. It has great svake-like arms or
tentacles that squirm and twist and reach out in all directions: intwined
in one of these it has a dairymat and in another a cheesemaker, and he
is squeezing the life out of both of them. ‘The horrid thing has his ugly
ears filled with cotton, saturated with oil, so he can not hear his victims,
but they are yelling and praying for help and although other dairymen
hear them they do not come to their relief, and now the horrid monster is
reaching for me. I feel that my time has come, cold chills rur down my
back; I cover my head with the bed clothes and faint.

Ladies and gentlemen, I hope that none of you will get to seeing
things at night, but if you should. you will then be ready to rejoice with

me that our schools and coileges are beginning to educate the young to ke

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 139

useful ard honest citizens and that the Dairymen’s Association and the
Farmers’ Institute are creating a public sentiment in favor of commercial
morality. The fight against the adulteration of food products is on and
will be continued until victory is gained on the side of justice and truth.

We have outlined ina general way that the Farmers’ Institute is
helping to develop the farmer asamanandacitizen. Thatitis helping
him in a business way by making; him acquainted with the discoveries
and results of scientific investigations. It is also giving him the oppor-
tunity to compare methods and experiences with his fellow farmers, the
most direct benefit of allthe institute work. It is also supporting and
encouraging the agricultural college aud distributing books in the rural.
districts. There is yet one feature of the work I have not mentioned;
that is the department of domestic science, or the domestic science asso-
ciations whicn are affiliated with the Farmers’ Institutes, the work of
which is being carried on by the ladies. 1!t is said that “men can not live
without cooks.’ So you see this last department is the most important.
of all. The character of a man and the character of a nation depends:
largely upon what the man eats, what a man drinks, also affects his char-
acter and his eating affects his dviukins. That the housekeper and home-.
maker should have a thorough knowledige of the composition and value
of foods and be skilled in their preparation for the highest development:
of the body and brain, becomes a question of vital importance, not only to
the individual, but to the nationas well. When we consider that the:
home is the very foundation of our social institutions, the fountain of all.
happiness, peace, and prosperity, then to organize for the purpose of de~
veloping all those branches of damestic economy which sustain and per-
fect the home, is a most important step. The ladies’ clubs and domestic
science associations are doing a zreat amount of good; their eiforts tu
have instruction on the lines of home-making and housekeeping in the
public schiools is a most laudable cne. However, before there can be in-
struction on these lines, there must be teachers. Hence, the need fora
department of aomestic science in the University of Illinois, where

teachers can be trained, I should like to have the Illinois Dairymen’s

140 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Association help this movement along by the adoption of a resolution
asking the next legislature of Iliinois for an appropriation for a depart-
ment of domestic science in the University of Illinois. Of all the foods
that are used to sustain and develop the human race, there are none so
valuable and none that require so much skill in their use, to keep them
pure and wholesome aud unadulterated, as the products ofthedairy. .t
is eminently proper therefore, that the dairymen should foster and sustain
this infant in the educational world, domestic science, which will as it
‘grows, become more and more allied with the dairy interests.

Music, duet by Mr. and Mrs. Ritchie, “Greetings.’’ Responded toan

€Nncore.

Address

PROF. N. W. MC LAIN, CHICAGO.

Mr. President, Ladies and Gentlemen: I did not know that I was to
be on the program until after it was printed, and'I have not had! the op-
portunity to make such preparation as I would like to have made for the
benefit of this Association. Your Secretary told me he thought he could
call on me at the last moment and I would be ready to respond, and I am
always ready to contribute what I can te the advancement of the in-
terests represented by .this Association. |

Many of the thoughts which I shall read to you here have been
gathered in this convention, whiie I have been engaged in drinking the
five cups of tea that were told about this afternoon.

The subject I have in this ad'dress'I have called ““Essenfials to Future
Development.”’

A distinguished American statesman and patriot once said: “The

only lamp by which my feet are guided is the lamp of experience.”

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 141

In any convention like this, at the end of a decade, it is fitting to in-
quire what real improvement, 1f any, has been made in the dairy and
creamery industry in this state, and in the United States, during the past
ten years.

In the light of practical experience and intelligent observation it is
important that we should inquire into the present condition, in order
that we may compare the present with the condition existing ten years
ago. If we find that improvement has been made we should note well
the nature and extent of that im provement and find out whether that
influence which has brought progress and development may not be ex-
tended andi made more fruitful.

But not only does the lamp of experience reveal our present condi-
tion and enable us to make a comparison with that of ten years ago, but
it points out the mistakes of the past and signals) the way along the
path which leads to real’ and permanent development.

Before instituting a comparison between the existing condition of
the dairy and creamery industry, and that of ten years ago, we assume
first, that the term improvement is a comprehensive term which includes
not merely an increase in the gross production of dairy products, in the
state and country at large, attended with a corresponding increase in
the labor and capital employed in the introduction and establishment of
the industry over large areas! where it was before unbroken, but in a
truer and no Jess important sense it contemplates a higher average
quality, in ithe gross output of dairy products together with a corres-
ponding, reduction in the cost of production. ‘What chiefly concerns us
in this inquiry is not whether there are or are not tens of thousands
more men, using hundreds of thousands more cows, producing millions
of pounds of dairy products in excess of the production a decade ago;
but what does concern us is whether or not the gross output of our fac-
tories is of a higher average quality, and whether it hag been produced at
a lower average cost per pound.

The wideness of the margin between the cost of production and the
Selling price of our products is a matter full of interest to all of us.

142 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

‘Whether we have widened that margin by elevating the average quality
and lowering the average cost of the products and; by-products of the
dairy and creamery will determine the question as to whether there has
or has not been any real progress, any very. marked and permanent im-
provement during the past decade. The supreme test upon which this
question may be determined is very simple. But two factors enter for
considel ition. First, there has been a real and’ noteworthy, improve-
ment in the average quality of th gross output of the dairies and fac-
tories in this state and in the Un ited States during the past decade; and
second, has the average cost of production been substantially reduced?
The belief is everywhere current that there has been a very marked
‘improvement in the quality of the butter made in the United States dur-.
ing the past decade. The improvement in the quality of the butter (or
-oleo) served upon ithe tables in hotels and restaurants is the subject of
frequent remarks by travelers and among commercial men who live “‘on
the road’’ and patronize hundreds of hotels and restaurants every year.
‘These innocent, childlike, unsophisticated commercial tourists some-
times know more or less about the ways of the world, but they are bliss-
fully ignorant of the fact that from three-fourth's to nine-tenths of the
substance called butter within the exelsivic circle of their acquaintance
is an imitation.
To the pure all things are-pure and honest and good report, and
“these credulous knights of the road have been deceived. ‘The harmless!
analine dye that has no mud; the skillful salting and, working that left
no mottles; and the just about right buttermilk flavor has transformed
packinghouse refuse and cotton seed oil into butter like mother made in
a rare day in June in the long bright days of childhood. The discrimin-
-ating sense of color and aesthetic taste of the simple-minded commercial
tourist has been appealed to and gratified and now he unhestitatingly de-
elares that the dairy and creamer’ industry has made wonderful im-
provement in the past few years.
It is true that with the rapid growth of the industry creamery-made
-butter has displaced the farm dairy products almost entirely through

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. yh al %

out the more populous regions in the United States, and the place and
estimation held by creamery butter in domestic consumption has been
honestly gained by an article superior to dairy made product, but that
is not saying that the average quality of creamery butter has im-
proved, or that the average of farm dairy butter has deteriorated during
the time when the one was being substituted for the other. |

The reason why factory made butter has displaced farm dairy’ butter
is not because the milk delivered to the factory is better than that from
which dairy) butter is made. On the contrary, the conditions are all
favorable to the farm dairy supply. But the reason plainly is because
a higher degree of skill and superior mechanical means are employed in
handling the milk and cream and making and marketing a much more
uniformly high grade of butter than ever hag or probably ever will be
supplied from the farm dairy.

Let me remark incidentally that herein lies the reason why oleomar-
garine has been able, as a simon- pure fraud, to find ready acceptance and
increasing demand everywhere from all classes of consumers alike, be-
cause it is uniformly madein imitation of high grade creamery butter,
and sold to the consumer as creamery butter.

The only improvement then worthy of special mention which affects
the condition of the average dairyman or creameryman, which has come
during the past decade, is not from improvement in the average qual-
ity of the milk supply or in raising the average per capita milk yield, or
in economy of production, but rather in raising the average quality of
the aggregate output of butter, by the use of greater skill and better
machinery, from that of farm dairy to the average of creamery butter.
And still this does not show that there has been any noteworthy im-
provement in the average quality or any reduction in the average cost
of the milk, butter and cheese produced! today, over the average of ten
yearns ago. Increase in the quantity is no indication of an improve-
ment of the quality of the product, for upon the testimony of some of
the leading dairy and creamerymen in the best dairy regions in the
United States, men speaking iin the light of fifteen or twenty years

144 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

years of practical experience, and from personal experience and obser-
vation as well, we feel fully warranted in saying that there has been
no substantial improvement in the quality of milk delivered at the fac-
tories or the milk supply of cities or use in farm dairying, or the qual-
ity of the butter and cheese prod uced in the farm dairy or factory in the -
past five and probably ten years,and apart from the advantage gained
by the very general adoption of the factory method, where one skilled
man using modern machinery can do the work of many, little has been
gained in economy of production. The scores upon which prizes have
been and are being won and’ the average scores in the exhibits of butter
and cheese at state fairs, state dairymen’s associations and' the annual
meeting of the National Association of Buttermiakers, prove that the
quality of dairy products has not improved, and! the reason is’ not far
to seek.

The quality of the butter and cheese which comes from the churn
and the press is determined absolutely in the case of, extras by the
quality of the milk which goes into the weighcan. ‘The quality ofi the
milk has not improved, neither has the average cost of production been
lowered, and it is claimed by some of the most practical creamerymen
in the Elgin district and in the best regions of Wisconsin and Iowa that
the average quality of the milk now delivered is: not equal to the aver-
age quality ten years ago.

Doubtless this statement of facts is in agreement with the exper-
ience and observation of every practical dairyman and creameryman
when applied to the average quality of dairy products and the average
cost of production, and it reveals a condition of the dairy and creamery
industry which is not hopeful and assuring. It shows us’ there is much
that is’ radically at fault in the methods practiced, much that is funda-
mentally wrong in the present condition. Worst of all the condition
has become chronic and the prospects for an early improvement which
is conditioned upon a general removal of the causes) which have —
brought about this condition, and which have long stood and now stand

in the way of the normal development and prosperity of the industry,

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 1s

are not very encouraging. In a general way it may fairly be said that
in actual improvement of the average quality of dairy products and
in reducing the cost of production we long have been and still are at a
standstill. The exceptions to this statement are sufficiently rare to
prove its truthfulness.

And now as to the essentials of future improvement, it is import-.
ant before all else that we give our thought and’ efforts to the average.
man behind the average cow. These are the two determining factors in
the future development of this iraportant branch of husbandry.

Primarily then, before there can be any improvement in the aver-
age quality of dairy products, together with a noteworthy reduction in
the average cost of production, there must first come about radical and
permanent improvement in the average dairyman and the average
dairy cow. The practical methods and means used by the progressive
and successful man in improving the average quality of his products
and in reducing the cost of production must be adopted and used by
the average man.

The adoption and intelligent and skillful use of the methods and
means by which the progressive and successful dairyman im'proved the
average quality and reduced! the cust of his products, constitute the
essentials to improvement in the average man andi the average cow.
The methods and means used by the progressive and successful man
in raising the average quality and reducing the cost of production are
easily within the reach of the average dairyman.

The first step in improvement consists in intelligently feeding the
average cow a Skillfully compounded milk producing ration, composed
of varieties of food availabietothe average man, providing food and
water, comfortable and sanitary shelter, milking with regularity clean
to the last drop, weighing and testing the milk; in applying skill and
judgment in selecting and breeding the best individuals in an average
herd, in feeding and training the dairy bred calf for a high class cow,
and in applying common sense methods and skill in raising the qual-
ity and reducing the cost of production, using average cows under im-
proved conditions.

146 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Real skill and improvement consists in making the most of what
we have. If the dairyman does not own a herd of high grade profitable
dairy cows, his paramount dutty is to secure the service of dairy bred’ sire
of the highest obtainable individual excellence and' from the best half
of his herd! raise a high grade profitable herd. If he does not know what
crops to grow best suited to the production of milk and for keeping up
the milk flow during the cold of winter and the drouth of summer
alike; if he does not know how to compound a proper ration for his
cows from the crops grown on his farm or from available substitutes,
which will enable the cow to produce the maximan quantity of the
best milk of which she is capable. or the best ration for the proper and
special development of a calf for a dairy cow, it is’ essential that he
should learn how, because there is no more prolific source of waste and
failure than in improper feeding, whether the feeding be dione for
making milk or for developing a dairy cow. Next in importance after
the education and training of the dairyman is the proper feeding and
training of the dairy calf, for the calf is mother to the cow.

Permit the suggestion that in the great corn belt of the United
States, almost from necessity, so me form of Indian corn or corn meal
must form the basis of any’ economical milk making ration and very
properly so, both on account of its cheapness and abundance, and on ac-
<ount of its suitableness in combination with other foods in forming the
basis for a balanced’ milk makin g ration.

Another matter of vital importance, especially this year when feed
is scarce and’ costly, is the tendency which is quite universal, to feed too
sparingly. There is general complaint that there has been little if
any increase in the milk flow this fall, notwithstanding the weather has
been very favorable. The failure may be charged mainly to the fact that
the cows were allowed to shrink te a minimum milk flow during the past
summer and are permanently injured until they freshen, and also be-
cause they are being fed) simply'a maintenance ration instead of a full
balanced ration for milk making. Intelligent feeding, economical feed-

ing, is feeding to the normal capacity of the cow. The normal capacity

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 147
of the cow is fixed by her capacity to digest and assimilate food.

Finally, an essential to future development must be found in a cam-
paign off education, and the strategic vantage ground from which this
campaign must be begun and carried on in the future is in the public
schools, established by the people for the benefit of the people and: for
all the people. Our public schools must be made the recruiting ground
from which those who are to fight the battle of rural industrial develop-
ment are to be drawn, a class of industrial workers superior in disci-
pline and efficiency to the present generation, superior to any the world
has ever known.

It devolves upon us as an industrial organization to see to it’ that
our public school shall be made the recruiting ground for filling the
ranks of skilled and intelligent workers in rural industrial lines, as they
now are andi always have been agencies for educating away from indus:
trial lines and into commercial and! professional lines.

‘There is nothing novel or unreasonable in this demand. Anything
short of this means that the present lame and unsatisfactory methods
are to continue.

Already our enterprising neighbor, the province of Canada, has a
law upon her statute books fixing the limit of time when all applicants
for certificates to teach in her rural public schools shall pass an ex-
amination determining the qual fication of such applications as to their
ability to successfully and acceptably teach the elementary principles of
practical agriculture. The sooner we place such laws on the statute
books of every state in the Union the better for all the interests con-
cerned. Not unt we have such iaws in force in every state will our
rural public schools reasonably fulfill the purpose for which they were
established and: for which they are sustained.

Music by Mr. and Mrs. Ritchie entitled “In Meadows Green.” Kind~
ly responded, to an encore.

148 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,

Address by Senator Aspinwall

Senator Aspinwall of Freeport peing present was asked to speak and
responded as follows:

Mr. President, Members of the Dairy Association of Illinois: Itisa
pleasure for me on this occasion to look in your faces. I believe that I
can lay claim to having had some thing to do with the industry, and
with the present prosperous con.lition of the dairy interest of Illinois as.
far as the legislature is-concerned. Your President very kindly asked
me this afternoon if I would help out the program of the dairymen here.
I thought that from the excellent character of the papers that I have
listened to, that it was not necessary for me to appear before you and
help fill up the program.

‘But I desire for a few minutes, inasmuch as there is a question in
common with all of youin which | have been interested ever since a
member of the senate, and that is the dairy legislation, or anti-color
legislation.

That is a subject of controversy, and which I find on entering this
hall, has been a subject of controversy to quite a large extent. I desire
to give you some of the inside history of the difficulty we had in ths
legislature. When first I went to Springfield and put on my fighting
clothes I had the pleasure of meeting and joining hands with Brother
Reea. He was there fighting for the dairy interests early and late,
morning, noon, and night. For four years that issue was unsuccessful.
Fought at our night sesion, our mid-night session, canvassing and recan-
vassing. During all that time we failed to secure enough votes in the
senate to get it through.

Our desire was to put oleomargarine upon the market and let it be
sold as such and not as pure butter. In response to that sentiment; in
response to the demand of the dairymen all over Illinois; reinforced by
help from outside, we went at the question again to get enough votes to

enact that law. Session after sesion went by and we were forced to be

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 149

outveted. Finally, during the session of 1897—Mr. Reed was not there as
a member, but was succeeded by Mr. Fuller of Boone county, who took
up the material laid aside by Mr. Reed and started on the main line that
Mr. Reed had followed when a representative.

Mr. Lyon introduced a bill in the house, which was passed without
any difficulty. There never is any difficulty in passing the house, the
trouble is in the senate. That bill came to the senate and was referred
to the committee on live-stock and dairying. I met then for the first
time Mr. Willson of Elgin in this connection, who has worked hard for
the enactment of this law.

This was during the session of 1897 and C. Y. Knight was representa-
tive of the Illinois Dairy Union, and when this bill came over from the
house and was referred to the committee on live-stock and dairying in
the senate, a very strange scene tcok place in this committee. They had
an all night session, almost, ant’ at the close of that session they re-
fused to report the bill out of the committee or make any report what-
ever. Mr. Knight then said to Sonaator Willoughby, “Mr. Chairman I
hope you will keep that bill in the committee.”’ I never could understand
from that time to the present what Mr. Knight proposed, or why he ever
took that position. Why he requested the chairman of that committee
to hold the bill in the committee. We were blocked then. A counsel
was had with Lyon, with the house members, and all of the men inter-
ested in the passage of this legislation. The result was that we felt that
the only thing to do, as the session was drawing to a close, was to pass 2

compromise measure and a compromise bill.

It was soon introduced in the senate and the privilege was asked to
have it passed to the second reading without being referred to a com-
mittee. That was not granted. It required a two-thirds vote in the
senate to pass it to second reading without veference. It failed by one
or two votes. Ii then went on the calendar and went to the committee
on agriculture, of which I was a member. We went over it next day;
took the bill, examined it thoroughly, and were ready to report the bill

out on the floor of the senate. Lyon called me out and asked what to

150 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,

do. I told him I didn’t really know myself. It seemed that all the time
we had been endeavoring to pass this bill that we had been stopped at.
every stage of the game, and it seemed now, at this present moment,
as though this was the only legislation we would be likely to get, and
thought we had better perhaps take this than not have any at all. He
concurred in my judgment, and though it was not satisfactory, we took
it. We took that bill and passed it through the senate from stage to:
stage until reported to the house. It went over to the house, and after
it reached there, it was put upon the calendar or order on second read-

ing, wherein subject to amendment is in order.

Fuller of yeur district desired to amend the biil by striking out after
the enactment clause and substituting his bill, which was a copy of the
Ohio law. Mr. Knight had a biJl he had prepared and opposed this.
course. He said instead of doing that, we will take this, a, shorter bill,.
and can get it through surely better than the other, and in all probability
with lesser difficulty in getting it through the senate. So the bill pre-
pared by Mr. Knight was substituted for the senate bill, by striking out
al] after the enactment clause. It passed the house, and after the hardesé.
fight we ever had in that body during the time I was there, we passed itv..
The governor affixed his signature and it became the law of the State of
Iilinois.

My point is, that I do not know whether the law, which has been:
held unconstitutionel ly two of three judges, if it had been enacted as it.
was first had in the house, I mean the very same bill, the identical bill,
that we tried first to pass, I believe as I stand here and not being a law-
ver, it never would have been declared unconstitutional by the courts of
Cock county. I believe if they had enacted the law of the State of Ohio,.
or rather I think it was the State of Massachusetts, it would not have:
been declared unconstitutional by the courts, but we enacted this substi--
tute law.

I am as strong a friend as ever of the dairymen of Il!inois, and have
always stood for the dairymen, anc no man who knows mé and my career,

or who knews my course or worl. will challenge my statement upon

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 155
that point. ‘What I do not like to see is this disrespect for the courts.
I have the greatest respect for the courts of my country and I have the
greatest respect for the jurisdiction of my country, and I do not like, as
I came into this hall, to find a circular in the seats of the conventiom
arraigning a judge on his decision—that is little less than anarchy. As@
practical dairyman I am willing to submit the case in which I am inter-
ested to the very highest court in the land, then if it is decided by that
body as unconstitutional, I am willing to commence over again, and place
upon the statute books a law that will be found constitutional. This
dea of arraigning a judge’s dicision, or a governor’s, or a representative's,
_ or a senator’s simply because you differ from him, perhaps, on some cf.
the law, there is altogether too much of that talk. We are here as loyal
citizens, and all love our country, love our institutions, and the strong.
bulwark is the faith we have inihem and in the men who by a majority
ot the votes of the people of this commonwealth and this nation, are
called upon to administer in office. When we presume to ridicule the
jame we are taking a position which we can ill afford to take. The one
reason why we were successful in enacting this legislation, which so
far bas proved bad for us, was from the fact that the dairymen had
maintained an upright, honorable, and manly course in every single in-
stance. They could look every representative and every senator square
in the eye and ask him to support that legislation, they could look the
chief executor of the State of Illinois squarely in the eye and say to him:
“Sir, the dairymen of this Northern Illinois, and the dairymen ail over
Illinois ask to have you sign this bill that it may be placed upon the
statutes of our State, and you remember that was signed and so becom2
alaw. But these decisions, as I said, have made it unconstitutional at the
present time. You are practical men; you business men, and the remedy
is, that if what we have is not right, go at it like men. Let us not go
afier it crying down individuals and impugning his methods. Let us
carry it to a successful issue; because the farmers of this country cam
illy afford to stand upon a position that is not strictly in accordance

vith a law that will be sustained by the highest courts of the land.

TA32 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

As I look into your faces anu think of these questions I have stated,
‘and the remarks I have made concerning them, I simply desire to stand
in the interest of right and justice and wish to have credit given to the
people who have given us the vight to stand as we do.

Chicago, Illinois, that great city of ours by the lake—we all recognize
that Illinois is the fighting ground upon this position, and as I under-
stand, more cleomargarine and butterine is manufactured in that city
than in any other place in the world. Let us go together in a body and
in such a way that we will achieve the object we are after.

If the law is wrong, let us pass one that is right; one that will stand
the tests of the courts. I donotbelieve the mistakes have been made ;
maliciously; they were made fron: the very reason that we enacted a law
that we thought was right. When this law is carried to the United
States court it may be declared ccnstitutional. I know nothing of the
decisions of the court whatever. I do know that if you enact and pass
legislation that will require the manufacturer of a product to stamp it in
such a manner that the innocent consumer will know what he is getting.
I knew that you will have cured the defect and remedied the error. If
every single package of oleomargarine or butterine that is put on the
market for sale, is put in Just the very same manner and stamped by the
revenue department or government, it will be impossible for the manu-
facturer to sell it to the public fcr pure butter, and until such legislation
is enacted the evil will not be cured.

Mhese are just the initiatory steps, and we are not going to stop here,
because two cr three judges, sitting in chamber, have declared them
unconstitutional. We are going to carry it to the highest courts in the
Jand, and in such a way so that we will have a decision for what it repre-
sents.

If it is wrong for a man to put a product on the market and sell it for
something for what itis not, we will put a stop to it and we can do it if

we take the proper steps.

These ideas may be some what crude, but I believe the ideas I have
given you alcng this line are practical ideas, and believe they can bs
enacted in the legislature.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. is %

I saw an article in the paperat Rockford along this line, and being
on this subject, is very conciliatory and worthy the attention of the
jairymen. I do not believe in accusing a man and blaming a man and
impugning his motives when he ocecupies as high a position as some of
the men who have been i ipugned in this meeting. It is well to meet
these men who have borne the burdens during the heat of this battle.
lt is something marvelous the emount of labor, the amount of work they
do. Remember they are ai Sprii-gfield and far from you in northern
Tliinois.

I believe I had a batch cf letters this high (indicating. by his hands)
pearing on this subject, ard this is the right thing to do, to simply
keep after your members of the house and your members of the senate,
not only one year, but two, three, four. five, six, seven, eight, and nine
years, until you accomplish the object you are after. I have kept all
these letters and postal cards and stored them away in a box, and itis
the right thing to do to send them. Those of us at Springfield enacting
legislation for your benefit, we are there as your servants, and when you
aesire certain legislation you are likely to get what you want. But be
very careiul that it is carefully prepared so it will stand the court. The

work that was done by the dairymen of northern Illinois was marvelous.

I am almost a veteran in carrying our your ideas and placing them
upon the books of the State. Ifwe have made a inistake, then let us do
the very next best thing we can—-remedy the error by making a law that
will be right.

I thank you for listening to me, and remember it is only a short while
Since a representative gathering from all over northern Illinois would
not represent the intelligence and the brightness that I see in this audi-
torium here. The time has passed when our dairvmen are not fully
alive to the situations that sur-cund them as citizens. He must go
along the lines in which he is interested in that way and Fn that manner
which will bring ultimate success for whatever he is seeking.

We make an appropriation of $1500 for the dairymen’s convention of

the State of Illinois; appropriation for the Farmers’ Institute, and an

154 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

appropriation for the Beekeepers’ Association, and this man who lives in
the city, who does not represent agricultural districts, objects on every
occasion. They tell us “this idea of appropriating the people’s money
for Farmers’ Institutes and apprepriating the people’s money for Dairy-
mens Institutions and for this institution and that institution is wrong.”

The University of Iliinois was started as an agricultural college.
The first thing we look up is the condition, and then they teli us it is
not an agricultural college, it is such and such a matter. The trustees of
that institution asked for an appropriation of $12,000.00 to build a presi-
dent’s house. We thought the eimount too large and made no appropria-
tion on that line. During the interim between that cession of the legis-
lature and the convening of the next legislature, the trustees of the Uni-
versity of Illinois sold 160 acres ct land of the State of Illinois and built
the house, so the president has his house all the same.

The farmers ought to know of it. Two years agcthis Farmers’ Insti-
tute wanted an appropriation made for the erection of a building upon
those grounds for the teaching cf agriculture, and the bill passed and it
became 2 law. Onehundredand fifty thousand dollars was appropriated
for that purpose. We went further than that. We simply said to the
trustees who were diverting a portion of the income of that institution,
we said to them, ‘One-half of the income of this institution ($25,000 or
uhereabouts) shall be used for the teaching of agriculture, and that’s one
of the things that such meetings as this has brought about.

Support this Farmers’ Institute; support this Dairymen’s Conven-
tion, and go before the legislature whenever it convenes and whenever
anything along that line is wanted. We will be in a position to help it
through and to receive it at the hands of the workers. It don’t make any
difference whether the State is democratic or republican. I am a little
partial to the republicans. The fact is that the appropriation that we
lave made for the University of Illinois has been sufficient. Itisa great

institution and is being built up,and when we can send our boys and
girls to a college like that we shall be glad.

I was very much inteiested as I listened to Prof. Henry in his lecture -
before you and the stress he put on tne education of the farmers, and the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. is 5

education of the dairyman. I was also very much interested in my
friend who claimed himself a Dane, and he is just as good an American
citizen as though he had first opened his eyes here, I mean the deputy
food commissioner of Illinois. What we want is to give our boys and
girls the privileges and opportunities that are within their grasp, and if
we go about this intelligently; go about it vigorously, and go about it
earnestly, we will reap success. he day has passed when the farmer
from Illinois or dairyman or any. of these interests are to take a back
seat.

People who live in the cities point to the dairyman as the aristocrat.
i am glad to know it. The man in the dairy interest who works from
early morning until night, lam glad to know that he has been successful
along the lines of business, and it will not be long before you will need
to look in your villages for our mijJlionaries, not in your cities of Illinois.
It is upon your men of the country that the future deperds, the future
prosperity of our great State depends. I know there is no class of men
any more proud or have a higher regard for the welfare and the honor
and integrity of our country than you people Lave, and I know that upon
this occasion and upon all other occasions you will acquit yourselves as
to reflect credit upon this great country and its welfare that we love so

well.

Creamery Buttermaking

GRANT MALLORY, FREEPORT.

Creamery buttermaking is the subject assigned me for this occasion,
and it is a subject on which buttermakers widely differ.

I will give you my ideas of making creamery butter. In the first
piace the buttermaker should be the manager of the creamery, then he

has full control of the milk, cream, and butter. He should be an engi-

1 56 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
meer, a machinist, so as to keep his machinery in shape and know when
things are running all right, for guesswork won’t do in the creamery.
It has ruined many a separator, engine, and boiler, and spoiled lots of
fine cream and butter.

The buttermaker should bea man of good judgment, quick to think .
and quick to act in times of emergency. He should have a place for -
everything, and have everything in its place. The buttermaker should
‘be a good judge of human nature, for he has all kinds of people to deal
with.

He should know his patronsand go out among chet and tell them
how to care for their milk and cans; help them to select good cows;
give them good advice in regard to feed and care; show to them that it
is to their interest to bring nothing but the best of milk to the factory,
for it is impossible to make good butter out of poor milk.

The buttermaker should read good books and papers pertaining to
his business. He should study the different machinery used about the
factory; the different butter colors and salt, and what effect they have"
on the butter, and all things that go toward making fine creamery but-

ter. I have tried to tell you what a buttermaker should be.

I will now tell you how I make butter. We always try and have a
good head of steam, and everything ready early in the morning. When
the patron drives up to the weigh-room its “Good morning Mr. King,
Smith or Jones, or Mrs. Jones,” as the case may be, for we have a large
number of ladies that bring milk to the factory, and they must be
looked after.

The milk is weighed in andaiest taken. We do not take sour or
spoiled miik. The milk inthe tempering vat is heated up to 80 or 99
degrees, before itis run through the machines. ‘his milk is heated by a
Curtis heater. Never use live stcam te heat whole milk, for it often

injures the flavor of the butter.
We then skim a thick, heavy cream. The cream is cooled down to
54 or 56 degrees aS soon as Separated and stirred often during the day.

It is held and ripened in the vat. We hold cur cream twenty-four

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. S73

hours. We heat it up to about 54% degrees, and use a starter. Of course
in the summer we do not heat the cream at all, but cool it down as low
as possible. When ready to churn cool to 52 degrees, then strain into the:
churn, coior put in and churned. We churn our butter into granules,.
not lumps, ths size of your fist or head. The buitermilk is then drawn.
off. The churn is filled up with clean, cold water, the water being
about the sam2 temperature as the buttermilk. The lid replaced, the
churn is revoived a few times, the water is drawn off, then the butter is-
salted, worked, and put up in packages ready to ship.

Then the churn is washed and steamed out, and the vats, pipes, cans,
and everything about the factory ig washed and sicalded, floors scrubbed,
and everything got in shape forthe next day’s work.

In conclusion, let me thank you for the time and space you have-

given me in this convention.

DISCUSSION.

Mr. Crossland: What kind of starter do you use?

A. Mostly skim milk starter.

Mr. Sawyer: For feur of possibly misleading, I would like to ask:
Mr. Mallory if he intended to advise buttermakers to experiment by try-
ing all the different butter colors and salts that come on the market for-
the sake of knowing himself what they are. Did he intend to convey
the idea that he ought to carry or that class of work?

A. No sir, but if you have started in new with a butter color, it is.
a good idea to experiment a little to know what you are doing.

Q. Your idea is what, taking anything new that you have to work
in to experiment with it,ratherthan to experiment with 14 or 15 that.
might present themselves. Is it your idea every time a butter color
‘comes along to get that color aud try it?

A. Not always. I am placed in a position where I do that a great.
deal. The firm asks me to try it.

Q. What firm?

A. The firm I am working for.

158 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Q. That is a different light?

A. “¥ies S1L.

Q. Not experimenting on his own hook at the expense of his com-
pany, he should be judicious, but in a position that Mr. Mallory is in,
the firm he is working for desires that he should do that, why then if
there should be any loss, the firn. themselves are responsible for it?

A. Iam very careful not to try anything that would injure the in-
terest of the firm.

Mr. Crossland: How do you prepare the starter?

A. I handle the starter almost as I do my cream. Save one can of
good milk, cool it down to aboui 54 degrees, and then heat it up again
to 60.or 65. Set it away and by the next morning that starter is ready
for use.

Q. What is the effect in the cooling down skim milk?

A. It does not hurt the flaver, adds a little.

Mr. Henderson: I would like to ask how long the butter lays in th?
salt before working it the second time?

A. I never work butter over the second time.

Q. You don’t?

A. No sir.

Mr. Crosier: I would like to ask in preparing that starter whether
you stir the skim milk the same as the cream?

A. Yes sir.

Mr. Sawyer: How much time usually allowed when you put your
salt in to when you put your butter in the tub?

A. Just while it takes to work it.

Q. Well, how long is that. One hour, two hours or how long?

A. Halfan hour. Sometimes not that long.

Mr. Johnson: Have youaway of handling mottled butter. You
didn’t have any of that here?

Ne No sir I hope not here.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 159

Location and Building of Creameries

OSCAR ERF, ILLINOIS COLLEGE OF AGRICULTURE AND EXPER-
IMENT ST ATION, URBANA.

The demands of butter making have become so varied and the needs
of the dairy man are so many, that the time has arrived for those who
are in this business to look for iimproved methads, and more couvenient
arrangements in order to produce a more economical produce. It is
- necessary to take advantage of all natural means possible, to locate
judiciously and properly manage their affairs on business principles.
With this view, I will aim to point out what are to my mind the requi-
sites to erect and profitably put in operation a creamery. .

The question arises, how and where should we build such a modern
separator plant? The best place for the successful operation of the
creamery is a farming district, where dairying has been long practiced
and where butter is the leading product, but yet not of the highest repu-
tation as to quality. Such conditions insure the number and‘ generally
kind of cows needed, with the proper care of the animal, and the proper
knowledge of the details involved. (There are many creamery buildings
through the country which are standing idle stuaaly because the condi-
tions necessary for success were not recognized in adwvance. The
plants have been located in communities where farmers had’ no knowl-
edge whatever of dairying; were unfamiliar with cows and their care,
and) if accustomed to cattle at ali, they generally had) the kind not suit-
ed for the production of milk. The first requirement then is a sufficient
number ofi cows. The more milk, the more profit. The thousand cow
creamery is more profitable than the five hundred cow creamery be-
cause it can be more economicall y conducted.

The total cost for running a creamery and marketing the product,

including interest on investment, and provision for a sinking fund, should

160 _ ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

never exceed 3% cents for every pound of buttermade. Under favorable
conditions this cost can be reduced to 3 cents, and even as low as one
and one-half cents. This is only practicable where patrons deliver
their own milk at! the factory.

As a small creamery can not be operated for less then $4.00 to $5.00
perday, it becomes evident that the daily product should be over 150
pounds of butter asasafe minimum. Consequently no creamery should
be put in operation unless having the control of the milk from: 300 cows.

‘The greater the number of contr ibuting cows and the better the quality
of these animals as butter producers, other things equal, the more cer-
tain the success of acreamery. On the other hand 1500 cows is consid-
ered a maximum number, as the factor of transportation of milk
comes in here as an expense to offset the increasing profit.

Next, a creamery must be located as near as possible in the center
of the milk producing district, and have the milk routes not extending
over seven miles from the creamery. This, however, depends more or
less on the condition of the roads in that vicinity.

Select a location where provision can be made for good drainage.
This is of utmost importance, yet in many cases evidently the last thing
thought of. It should be near some live stream where the outlet of the
drain can be placed under water, or the drain should be conducted not
less than fifty rods from the building.

The longer the drain the better. That drain may consist of glazed
tile for the first fifteen rods from factory, not less than five inches in
diameter, and for the remainder cf common tile of the size, may be used,
if eatistactory to the community through which it runs.

A reliable supply of good water is again of greatimportance. The
water must be pure and' guarded against future contamination. Cold
water will be a great saving of ice.

Surrounding should provide pure air and freedom from dust and ex-
posure to direct sunlight. A lawn with some low shrubs will greatly
aid by purifying the air, beside making the surrounding more attractive.

Also a location with referen ce to shipment for products, and mar-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. . [68

ket to which the product goes, deserves some attention.

The dimensions of the creamery building depend on the amount of
butter to be manufactured and somewhat on thearrangement. A'creame-
ery handling the milk from 400 to 500 or 600 cows should contain about

1200 to 1500 square feet of floor space including store andi coal room.

It is more desirable to have the plant in a compact form rather thar
to have it spread over a large area for tworeasons. First, it saves labor
in keeping a creamery clean; ard second, it teaches the operator to
put utensils back in a place after using them, as it is necessary for hins.

to have the required room.

Th Tages and building a creamery, one should try to so separate;
and yet combine the different sections as to secure both convenience an@
cleanliness, and to reduce as far as possible the expenses necessary to
perform in the best manner the labor of the factory. All who have haw
experience with creameries know the loss of time and waste of labor
resulting from one seemingly small mistake in construction, such as
putting a door in the wrong place or other little faults in the arrange-
ment of utensil rooms. One shouid endeavor to see such faults in ad-
vance so as to Save the operator as much work as possible, and enable hinx
to reach given points easily and readily without taking unnecessary'steps

by a roundabout course.

(There are two general principles which govern the arrangement of
a creamery building: The gravity and the pumping system. The first
is, where milk starts on such anelevation that is flows by gravity from
the receiving vat into the tempering vat, separator, cream, and skinr
milk vats. This again has two principles involved in it: One where
the milk is taken in onjan elevation such as sidehill or two-story; the
other where the Jepson elevating weigh can is used. The main advan-
tage of the former is that no pumps are necessary during the whole
course of manufacture. But this advantage is offset by a considerable
amount of extra labor in climbing the stairs at the time when work is:

most urgent, and nearly all the machines are in operation.

162 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

It is here, ina small creamery, when the man at the weigh can
should reach the boiler, engine, separator and sample bottles in least
possible time. :

Convenience is an essential point to be taken into account in cream-
eries. The advantages of the latter system, the Jepson elevating can,
is that it does away with the plat forms and! stairways; puts all machines
on the same level and takes up less room than the former system.

On the other hand, the greatest objection is the liability of mis-
takes in weighing the milk on account of the friction produced by the
guide rollers on the weigh can. It is also quite complicated and needs
considerable care in handling it.

The second of the two principles, the pumping system, is more
economical in labor and space required, but introduces pumps through
which the milk must be passed and which are always more or less diffi-
cult to keep clean and exceedingly lable to be neglected. Therefore if
a pump is used, it should always be of the simplest kind; one that can
readily be taken apart.

Construction of Building. The building should be placed on solid
foundation, walls rather than upon piers. This, besides keeping the
puilding warm in winter andi cool in summer, adds decidedly to the ap-
pearance. The foundation should not be less than one foot in depth and
18 inches in width. This must be grouted well with crushed stone and
eement. Upon this foundation a wall can be built not less than 24 inches
high, and the width depends'on the material used. If common wall
- stone are used, about 15 to 18 inches would be the proper width; if range
stone eight inches, and if made of glazed hollow brick 12 inches would
be ample in width. Sills may be of hemlock 6x6 or it may be a box sill
made of 2x8 Norway pine. In case wooden floor is wanted cross sillsare
necessary to support the joist. These cross sills should in turn be sup-
ported by 18 inch square buttments, not more than 6 feet apart. Stud-
ding may be of yellow pine andineed never be more than 2x4 inches in
size, and 12 or 14 feet long acca rding to the desired height of the build-
ing. Studding 14 feet high makes a more attractive building and at the

ILLINOIS STATE D4IRYMEN’S ASSOCIATION. 163

same time gives more room for building the ice box or the refrigerator,
increasing its capacity.

It is essential for every creamery to have a first class floor, be it
cement or wood. If a cement floor is preferred, it should be put! down in
the very best shape. A cheap cement floor is next to no floorin a cream-

‘ery. A cement floor should be made as follows: First fillin with small
cobble or broken stone; then put on dry sand’ mixed with a little com-
mon cement, and pour on water and wash the mixture down among the
stone so as to firmly imbed them. Then puddle on a mixture of common
cement and sand, half and half, and apply it 2 inches thick; on top of
this spread a thick coat from 2to 21 inches of Portland cement and
fine sand mixed half and half. Let this harden thoroughly, and a good
floor can be insured, if the Portland cement is of the best kind. This
makes a rather expensive floor, but one cannot afford to put in a cheap
floor in a creamery in the line of cement. Ai wood floor in general gives
better satisfaction than a cement floor for the simple reason that the
latter is seldom put down right. In putting down a wood floor, one
should first see that the joistsiare of Norway pine or good white oak not
less than 2x8 in size, laid full strength on sills 16 inches from centers.
The length of the joist should not exceed 12 feet without having a sup-
port. The flooring may be of good white oak or Georgia pine. If the
very best white oak can not be obtained, I would prefer Georgia pine.
‘The flooring should be well dressed and matched 14% to 2 inches in
‘thickness and securely spiked to each joist. The tongue and groove
should be painted with white lead, and when completed should be cover-
ed with a coat of boiled linseel oil applied hot and thoroughly brushed
‘in.

The refrigerator floor should be made the same except that the space
underneath should be filled with cinders to the joist, leaving a dead
air space between the)cinders and flooring. The boiler room floor may
be made of cement or of hard brick laid in cement.

The studding may beset16inches apart from centers. Toe nailed

- to sill below and also firmly nail ed to roof plate which is of ‘the same
material.

164 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Rafters can also be of same material as studding, but not less than
2x5 in size for a shingle, steel, or z.2lvanized roof, and 2x6 ifslate are used
for roofing, depending somewhat on the width of building. A shingle
roof seems to give the best service for a creamery, it keeps the building
cool in summer and warmin winter. As far as durability or being fire-
proof is concerned, a slate roofis far superior.

Siding may be'5 inch popular lap or pine drop siding, the latter being
the cheapest.

The building should be ceiled entirely on the inside with yellow
pine ceiling, except the boiler room which should be lined with corru-
gated iron or made of brick. Two dead air spaces can be cheaply con-
structed on the entire building, by putting building paper up and down
on the studding, nailing over this 1 inch by 2 inch strips and ceil on
strips. Paper must be secured at top and bottom so that a perfect dead
air space is the result. Lath and plaster may be used’ as a substitute
for paper but at a greater expense.

The Drain. If a cement floor is used, the floor should slant % inch
to every foot from all directions toward one point, the inlet to the un-
derground drain, at which pointa bell trap should be connected, to pre-
vent the odors from the sewer from coming up into the factory.

If a creamery is to be built with wood floors it is always best to use
a gutter set into the floor for the drain. This can be constructed by
placing two joists about 4 inches apart, and letting them extend the full
length or width of the building. Cut the floor flush with the edge of
each joist. Rabbit these ends % inch on each side and paint with white
lead, then lay in a coating of putty and form the gutter of galvanized
iron or preferable copper, so that it will set down in between joist, and
turn over where the floor is rabbited, nail into the floor, driving the nails
close together, then give it another coat of white lead. and putty again.
The slant of a wood floor should be the same as that of a cement floor,
and the gutter itself should also have the same slant toward thetrap. A
cast iron gutter may be used in place of galvanized iron or probably best
of all for a wood floor is a gutter worked out of a solid piece of wood,
well oiled before it is put in place.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 165

The sides and ceiling of the interior building should have at least
one coat of shellac; two coats are better. This makes a sort of enamel
finish and can easily be washed. It goes without saying, that the out-
Side ought to be painted to make the building neat and attractive.

The refrigerator for a creamery handling 3000 to 6000 pounds of milk
per day needs to be about 8x10 feet including a cold room. The refrig-
erator proper should at least be 64% feet high, and the ice box aboveias
high as it can be made under the rafters, never less than 6 feet. Three
dead air spaces are necessary for a refrigerator, if the partitions are
made of double boards with paper between. If made of paper alone,
five dead air spaces are necessary. The latter is the cheaper where
simply the paper serves as the partitions, and fastened with %x2 inch
strips every 16 inches. Care must be taken in securing the best build-
ing paper, and see that it is not less than 32 inches in width, so as to fit
the studding, when placed 16inches apart.

The inside should be ceiled and shellaced. The doors must be made.
same as walls; beveled and packed with canvas at the edges. The ice
box must be connected with the room below by flues construced in the
walls. These flues may be the spaces between the studs and joists.

One flue must receive the warm air at the ceiling on one side of the
room and conduct it to the top of the ice box, while the cold air flue on
the opposite side extends down from the bottom of the ice box in all the
‘Spaces betwen the studs to within six inches of the floor, where it should
enter the refrigerator room. These flues carry the air after it is cooled
in the ice box tothe room below. Thus a circulation is kept up by the
air coming in contact with the ice where it is cooled, becomes heavy and
seturns by its own weight tothe room below. At the same time it
‘drives the warm air at the top of the refrigerator into the ice box ready
to start circulating when cooled. A double circulation can be provided
in this way: ‘By converting all four sides into flues, making the refrig-
erator more effectual. The air flues leaving the ice box near the bottom
must be arranged) so that no ice or water can enter them. The bottom of

this box should be lined with heavy galvanized iron turned up 3 inches

166 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

on all sides and have a drip pipe to carry off the ice water. The cold
room should be tightly ceiled and not connected with the ice box. In
passing in and out of the refrigerator through the cold room, one of the
two doors should always be closed in order to prevent the cold air from:
rushing out.

It is generally necessary to have an ice house connected to a cream-
ery, where ice can be secured from ice companies. An ice house may be
built of single or double walls, depending more or less on the ease and
cheapness with which ice can be secured in winter. The dimensions of
the ice house can easily be determined from a standard. A cubic foot
of ice weighs 55 pounds, and an average creamery should have an ice
house of 150 tons capacity. Itis generally advisable to have the ice
house connected with the creamery building.

All doors ina creamery should be not less than 3 feet 8 inches wide
and 6 feet 8 inches high, except to the receiving rooms, one churn room
and a boiler room’ door which should not be less than 5! feet in width.

"The windows should be large, having not less than four 14x28 inch
lights, and should be arranged soc as to drop from above as well as be-
low in order to secure a means of good ventilation. Creameries' should
be provided with ventilators on the roof and passages connecting with
the rooms below so as to carry off the heat and steam.

Machinery. Not less than a 15-horse-power boiler should be put ia
a creamery. A large boiler saves fuel and labor. It should always be
‘one-half greater capacity than engine. The horizontal bricked exter-
ior or the new tubular boilers are preferable to the upright style. Ifthe
boiler is to be bricked, care must be taken in settingit up. Seethat the
foundation is at least 21%4 feet deer and grouted well.

The furnace walls should not be less than 16 inches in thickness, fire
box lined with fire brick and stayed with three setts wall stayers. The
smoke stack should never be less than 30 feet in height toinsure good.
draft.

Engine should be set ona good solid foundation fastened with four

anchor bolts. The horizontal style is always preferable to the vertical.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 167
The size depends on the kind and amount of machinery to be used. It
should be as simple as possible.

It is desirable to have a good separate foundation for a cream sep-
arator, but for many machines a solid floor foundation will be sufficient.
Never purchase a horizontal steam or other surface cylinder pumps,
without measuring or knowing the height of the column of water to
which it has to be lifted. The limit of suction for an ordinary pump
is 27 feet. Ifthe surface of the water falls below 27 feet a deep well
pump must be used.

In purchasing the remaining parts of the outfit, it is best to buy on
30 or 60 diay’ trial. If there are any flaws in the separators bought,
they will by this time be discovered.

Water and steam should be piped to all vats, sink churn, and skim
milk tank. The skim milk tank should be lined or made of galvanized
iron, and be placed high enough for a wagon to drive under and. draw off
the milk by simply opening a valve. | The ground around this place
should be paved in such a way that the drop will run off into the sewer.
It is necessary to flush this place every day for sanitary purposes.

This milk can be elevated by means of a pump or steam jet. If a
thecked pump is used thisisnotnecessary. The exhaust steam of the
engine should be utilized for scalding the skim milk in order to keep it
sweet until fed. The arrangemert must be convenient so that the per-
Son in charge can easily clean and steam it every day.

The cost of a creamery depends mostly on the local cost of materials
and building expense in general. As an estimate it requires $2,500 to
$3,300 to complete a creamery having a capacity to handle the milk from

300 to 500 cows at the present time.

168 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

‘Thursday Morning, January llth, 1900

Announcement made by Mrs. Springer:

Ladies and Gentlemen and Dairymen: I wish on behalf of the San-
gzamon county farmers and the Ladies’ Butter Association to extend te
“you an invitation to hold your next meeting in Springfield. And I don’t
‘think there will be any trouble whatever in our meeting with any
-demands that your association wishes, and I think Mr. Hostetter will
“pear me out in that.

Mr. Sawyer: I move that we extend our thanks to this organization
‘and to Mrs. Springer, and that the matter be referred to the executive
eecommittee. Carried.

‘Committee on Nominations: J. H. Coolidge, Galesburg; J. R. Bid-
dulph, Providence; H. H. Hopkins, Hinckley; L. S. Dorsey, Moro; Geo.
Reed, Belvidere.

Proposed 10 Cent Tax on Colored Oleo-
margarine

W.S. MOORE, CHICAGO.

“The oleomargarine question has been so thoroughly discussed, directly
and indirectly on this plaiform, that I hardly think it necessary to go
‘very far into it, and owing to the change in the conditions, I have not
prepared any regular paper on this subject.

About a year ago the National Dairy Union in casting about for means
to control the increase of oleomargarine, struck upon the idea of having
a tax of ten cents per pound imposed on oleomargarine colored like

Mutter. With this in view, they started a fund, knowing it could only

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 169

be started by the farmers in this country, and they have raised for the
purpose about $10,000.00 in sums of fifty cents and $1.00 each, thereby
enlisting the sympathy and aid and co-operation of the farmers of the
great northwest country.

The agitation has been sufficiently developed that there has been
three separate and distinct bills introduced into congress this year to
accomplish this purpose. The Tawney bill of Minnesota, the Davidson
bill from Wisconsin, and one by Grout of Vermont, and I am given to
understand that at a recent conference of those interested in leading
this fight, it has been decided to push the passage of the Grout bill.

The Grout bill may be divided into three parts. The first imposesa
tax of ten cents per pound upon all oleomargarine colored in semblance
of butter. The second imposes @ tax of 14 cent per pound upon all oleo-
margarine made in any other manner. The third provides that oleo-
margarine when it lands in a State shall come under the laws of that
State, notwithstanding the fact that it is in the original package. We
feel that this law will not only accomplish the purpose of imposing a ten-
cent tax on the colored oleomargarine, that made in the semblance of
butter, but it affords legislation against oleomargarine not made in sem-
blance of butter.

Thirty-three States have already laws prohibiting the manufacture
and sale of oleomargarine when colored in the scmblance of butter. The
third part of the Grout bill puts oleomargarine under these laws, so
that in thirty-three States it will be impossible to sell colored oleomar-
garine even if the ten-cent tax is paid.

We think this law, if we can succeed in obtaining its passage,
they will effectually check the sale of oleomargarine for pure butter.

Day before yesterday Mr. Tawnev of Minnesota introduced a resolu-
tion in the house, setting forth the fact that there was good grounds to
believe that there were large quantities of oleomargarine being sold in
this country for pure butter; setting forth the fact that notwithstand-
ing the laws in the thirty-three states absolutely prohibiting the sale of

colored oleomargarine, the prod'ction of colored oleomargarine had in-

170 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

creased over twenty-five million pounds within the past year, and further
facts to the secretary of the treasury to give to the house of representa-
tives as to what places oleomargarine was being sold in and in what
quantities. In other words, giving to the house of representatives the
informations as to the violation of the State laws, where there are laws

‘about the sale of colored oleomargarine.

The purpose of raising this $10,000 00 or more by the National Dairy
Union is to use this money in educating the people as to help they
should have, and as to their ability to oppose this oleomargarine traffic,
ind the greater per cent of the mcney is spent for that purpose. Itisnot
jyeing used for lobbying in Wasrington, or paying the expenses of men
io watch out for the dairymen’s interest.

The campaign will be directed from Chicago. The leaders in the
fight will stay in the west and get information to the farmers and dairy-
men in this great country, not only in the northwest, but whatever part
they may reside, and let them bring the press to bear on their represen-
tative in congress.

This is a campaign in which the oleomargarine men are on one sidz
and they have millions of money, while the buttermen and the dairy-
men have millons cf cows. Itis a campaign of cows against money.
We can hope to succeed only by thoroughly impressing on our represen-
tatives in congress, not only that it is right, but that we demand it, and
that each and every one will be held accountable for the stand taken on
this question.

At this time, when bringing this press to bear on our congressmen,
it seems to me that it'is important that we set a good example as to the
fate of any man who opposes our interests, and let it not be said thata
man can do everything that is hostile to the dairyman, and at the same
time receive his vote. It is upon this fact that our whole fight depends.
if our legislators in congress can say, ‘““They will elect me just the same
when I return eveniflamagainst them.” In this fight the leaders them-
selves have no power or influence. The whole fight depends upon the

farmers and the dairymen of this country; not in simply thinking they

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 171

would like to have the law; notin simply thinking tnat it is a good law;
but in thoroughly impressing on their representatives that it is a good
law; that it is to their interest, and that they must have it, and every

mian who doesn’t help them get it will be held strictly accountable.
DISCUSSION.

Mr. Conklin: Is not the farmer the last man that ought to com-
plain, object to, persecute or prosecute the manufacture of oleomargar-
ine or butterine or any other suostitute used for butter, when he is the:
only man that can guard against all imitations and substitutes and.
manufacture his own pure butter to his own taste, and at his own sweet.
will? Is not the farmer the last man? There are 1500 men in this
factory here that wants to buy dleomargarine and they don’t care about.
the stopping of the sale of that manutfacture.

A. Ji every man in the United States was the manufacturer of his.
own butter. But the trouble istl:at oleomargarine is not sold to your
1500 laboring men or operatives in this factory as oleomargarine. It is
not ith at ten or twelve cents a pound so that he gets the benefit of the
cheapness. But Mr. Workman walks into the store and asks for a pound
of your best butter, and they hand him out a pound of oleomarzarine,
and he pays the price of butter for it.

Q. What’s the matter with eating oleomargarine?

A. I will ask if ycu knowingly and willingly eat butterine?

Q. I make it every day most. I put my pork gravy and butter and
my tallow together and make it every day.

A. if the gentleman wants it that way of course he is welcome to it.
For my part, 1 will take the pure dairy creamery butter in mine.

A Member: I would like toask what he thinks the price of butter
would be today if there was no oleomargarine?

A. What the price of butter would be today if oleomargarine had
suddenly been stopped in its production yesterday? I would arswer hin
that it would probably be very high.

Q. How much higher do you think if no oleomargarine was in exis-

tence?

172 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

A. If oleomargarine had suddenly been stopped and no more bltter
in the market than there is today, butter would probably be worth fifty
cents a pound. If oleomargarine had never been made, butter would
‘be worth 25 cents and not acent more. For years oleomargarine has
made the production of butter unprofitable to the dairyman, and they
have quit it to such a large extent that there is not enough butter
being produced at the present time for those who demand it, and that

is the reason it would be high today if oleomargarine was suddenly
stopped. But it will be only a question of a short time before there wiil
be plenty of creamery butter for every man who wants it and at a

reasonable price.

Q. I am a farmer and a dairyman and I own lands that the produce
tions are all milk, but I say today that I don’t see how you are going to
-reach this question, for the reason that the butterine and butter can’t
‘be told apart by some of the best men. There are not fifty who can tell
the difference between butter and butterine here. You can go in the
‘store and buy the best kind of butter and buy the best oleomargarine
for fifteen cents, and there ain’t half the men here can tell the difference.
‘How are you going to beat them out of it? Iam telling the truth, but
‘this is the case. They come out here and go to the condensing factory
-and then come back to the store and buy oleomargarine and take it home
and eat it. That is the condition and in my opinion today if oleomar-
‘garine was cut of existence that our butter would fetch 75 cents a pound,
because I have sold it in years nast. I don’t see how you are going to
meet it if you can’t tell the difference, and you ain’t going to pay 75
cents or even 35 cents if you can get oleomargarine for fifteen cents. Can
you give some test that people ean test it right on the counter there

and tell one from the other. Then you can meet it?
A. We have atest, sir.

Q. I can go in town here and I can pick out butterine better than
one-half of ihe dairymen in this town. I don’t see how they are go-

ing to meet it if they can’t tell the difference?

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 178

Mr. Coolidge: This will help clear up the other question. Provided
this law is passed and goes into effect that oleomargarine is taxed if
colored ten cents a pound, at what price can it be sold to the consumer
and make a reasonable profit fer the manufacturer and the middleman?’

A. ‘The lowest price at which the best grade of oleomargarine at the
present time can be made is 16 cents per pound, while adding 8 cents it.
would make it 24 cents, which would be the lowest price at which the
retailer could purchase it, and he must add his profit to that.

Q. After the tax goes on?

A. Yessir. Thatis oleomargarine made in the guise of butter. If
they want to make oleomargarine and leave out that little speck of
color and sell oleomargarine on its own merit—why make such a fuss-
about half an ounce of color. Ifthey leave out that little speck of color
they can sell it for ten cents a pound less.

Mr. Conklin: Why not leave the color out of the butter?

A. That is a question often brought up by people who have not.
investigated the question and thought of it as thoroughly as they might.
Oleomargarine has color put into it, not to make it any better, not to-
make it uniform, not for any of these purposes, but simply to make it
look like putter. Butter has color put into it, not to make it better or look
like anything else, but color is put in butter simply to keep it the same:
color all the time. Just the Same as a piece of dress goods. The color
is put into it to make it uniforii through and through. Take cotton.
You do not color it to look like wool, but just to have it a uniform:
color. It is the same with butter. You do no one an injustice when
you take butter, that varies in color in the different seasons of the year, .
and put in a little innocent color to keep it the same color all the year~
round, it is simply a matter of taste, which is not true of oleomargarine..

Q. If the color was left out of butter, how much less would it be on
the Elgin market?

A. None. The color used would not lessen or make any difference
in the price. The taste of the pecple is for uniformity, not only in but-

ter, but in everything. They get used to having things that way, and’

174 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

they want it that way, and sothe effort is made to keep the natural
Shade of butter in June all the year round by putting a little coloring in

it in winter.

Mr. Henderson: I will try and answer this cuestion of this 75 cent
butter. Before butterine came into existence we could make enough but-
ter and sell it so it paid for farmers to Keep their cows for milk, bit
when oleomargarine came out butter went down to a low price and many
farmers went out of dairying, of course. I once run twenty-seven cows
on the farm and now haveten and twelve, because it will not pay
farmers running a large farming business. Anything else will pay

better than cows.

A. As a matter of fact there is really no alarm on account of the
extreme high prices, even if the s|leomargarine law should go into effect.
‘There are in this country at the present time thousands of cows whose
milk does not go into the production of butter, but which will imme-
diately be turned to the production of butter, notwithstanding the fact
that the oleomargarine law has not been passed, owing to the very high
prices which now exist. in the western states there are a large number
of cows which have not been milked at all this year: They anticipated
low prices and feed was high, and they allowed the calves to run to the
cows and never milkedthem. Another year there will be milk enough to
make butter. There is a large herd of young stock in the west which
will be producing butter in the next one or two years. But we want to
watch out for this. We have azgood price for butter now, and aside from
the oleomargarine discussion, people are going to go back to dairying.
and in the course of two or thie years butter will be down to twelve or
fourteen cents if we don’t have some restrictive legislation on the fraud-

ulent oleo traffic to save us from that fate.

Mr. Conklin: Why is it not the business of the men down at this
factory here and every other factory in the State of Illinois to push this
question Lefore congress, instead of the farmers; why didn’t they go at

work at it.- They are not caring about oleomargarine looking like butter?

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Us

A. One reason for that is that the working men of this country are
only just beginning to realize how they have been imposed upon. They
have been buying oleomargarine <hinking it was butter, and the consump-
tion of butter has been enormousiy decreased from the fact that people
have been eating what they thought was pure butter, when really it was
oleomargirine. The working man spends 10 to i5 cents a day for butter.
It is a comparatively small matter to him. He cannot afford to spend the
money necessary to bring about this agitation, but when we go before
congress you will find we will have enormous petitions presented to cob-
gress from the working man deménding this very same thing: The men
vitally interested are the ones to first take up this question.

Mr. Crossland: I would like to know how much more the laboring
man would have to pay for oleomurgarine if that tax is passed than they
do now?

A. They would have to pay ubout eight cents a pound more for oleo-
margarine colored like butter; but if they want to use oleomargarine
that is not colored they could get it for eight cents less than they are
paying now.

Q. Can’t a laboring man just as soon save that?

A. If he wants to eat oleomargarine and is content to eat it. He
would be glad to buy it for12,140r 16 cents in preference to paying 28
cents for it, thinking it butter.

President Gurler made the following announcement:

Mr. Soverhill and Mr. Biddulph desire me to say that every member
or man or lady in the room that has a badge can come to the butter room
and get a piece of cheese, and those that haven’t badges to come and get
some afterwards. Those having badges are to be first served.

Adjourned until 1:30 p. m.

176 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Thursday Afternoon, January llth, 1900

Silage vs. Non-Silage Milk

PROF. W. J. FRASER, UNIVERSITY OF ILLINOIS.

Mr. President, Ladies and Gentlemen: I think the value of ensilage
as food for the dairy cow is not appreciated by the average Illinois
dairyman. {[t is a well-known fact that you want to get as near summer
conditions as possible for the daily cow; they do better in summer time
than any time of the year. Weean get the weather or as nearly as
needed by warm barns. The great trouble then comes in the feed.

In order to get the best results we must have green feed of some
sort, and this can only be produced by either feed roots or silage, and
roots are expensive to raise in !Jlinois because of the high price of labor.
Silage is very much cheaper.

Corn is one of our principal crops. We get a great deal more from
the land on corn considering the labor and it also makes the best thing to
put in silage. Itis the best way of preserving corn.

There have been a great many objections to silage in regard to flavor-
ing milk, and for that reason I took up a test at the University to deter-
mine what people liked, whether they perferred silage milk or non-silage
milk, an:l have some charts which show the test.

Three cows were selected for silage and three for non-silage, and
they were selected from the herd for the best milk they give. By mix-
ing the milk of the three that were fed silage and the three that were fed
non-silage it had the same amount of butter fat in it. The three fed with

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 177

non-silage were moved into another barn and the milk Kept in a differ-
ent place. No odors observable that did not come through the cow. No
notice of food giving taint to the milk. It is a well-known fact food
will taint when milking isdone soon after feeding, than a long time after.
The first test fed one hour before milking, and in this case we fed after
milking to see if there was any difference. The milk was mixed from
three cows on silage, and the other three not fed silage, and the milk put
in pint bottles and corked, and then taken to these different peuple, an¢é
they were given a sample of each. They were asked these three ques-
tions: “Any difference in the milk between the two samples given?”
“Have any objection to either?’ “Which they preferred, the silage or
the non-silage?” This was atest with the professors at the univer-
sity. The first ten tests were made with one professor. In every case
he could gee a difference in them, but no objection to any. These were
taken to him at different times. The first five times he preferred.
silage milk. The next time he could see a difference between them an¥t
preferred non-silage.

No. 2 professor preferred silage. No. 3 just the same. No. 4 could
see a difference; no objection to either, but preferred non-silage. No. 5
preferred non-silage. No. 7 could see no difference between them; was

the only one that could not see the difference. .

There were twenty-nine thai could see a difference and one that
could not in this test. There were thirty in the test. No. 9 could see %
difference and objected to taste uf the silage milk and he preferred non-
silage. There were two who had no choice, twenty-one that preferred
silage and seven non-silage. Three-fourths actually preferred silage milk

in the first test.

Tried feeding after milking to see if there was any difference and it
came out the same as first. It was not quite as easy to distinguish a differ-
ence.

There are more nos in the second column. Five could see no differ-
ence in it, and nineteen who could see a difference. No objection to any

of it. Those that preferred silage were fifteen, non-silage four, and

178 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

those that had no choice do not cut any figure. The ratio is a little
larger, 4 to 15 in this, a little more that preferred silage milk.

CHART NO. 1
Silage vs. Non-Silage Milk

TEST WITH PROFESSORS .

FED ONE HOUR BEFORE FED ONE HOUR AFTER
Number Any Dif. Any Obj, Pref. Any Dif. AnyObj. . Pref.
wel Yes No Silage Yes No Silage
66 3 66 66 5 Non-Silage
i cs Non-Silage
: : Silage
Y 6é , ce 6é No No
3 66 : 6s AG
4 ss ae Non-Silage Yes No Non-Silage
5 6é Ge 66 €6é Ce Silage
6 es OG No 66
4p No = eS :
8 Yes os Silage wet ss
s ris - Yes Sh Silage
66 6é 66é No Ge :
se pe Non-Silage Yes se asee Silage
: Silage ee :
9 oi Yes Non-Silage 3 ns ce
10 7 No ye ss oy Non-Silage
ce 66 6é 6s 6é Silage
nal 6é 6é 66 be
29 Y 1 Yes 21 Silage 19 Y 0Y 15 Silage
IN 29 No 7 Non-Sil. 5 N 24 No 4 Non-Silage
2 No choice 5 No choice

Chart No. 2 is just the same as chart No. 1, except it is with students in-
stead of the professors. The same questions asked and with these re-

sults:

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 179

CHART NO. 2

FED ONE HOUR BEFORE. FED AFTER
Number Any Dif. :Any Obj. Pref. Any Dif. Any Obj. Pref.
1 Yes No Silage Yes No - Silage
9 66 06 66 be 66 66
3 ss 3 Non-Silage ss * Non-Silage
: : : : } ilage
66 66
A ve ‘ Silage Yes No Silage
5 66 66 66 te be 66
ss ee Non-Silage
- é sues
6 66 66 66 Yes No 6é
ne 66 Ny ee o Silage
: i : i . Nou tive
7 66 66 66 (79 66 ee
8 66 06 Non-Silage 66 66 66
9 be 6é Silage 6e 66 Silage
10 66 66 66
11 6 6é 6é
12 66 6é 66
18 iS Non-Silage
14 6o 66 66
15 ‘ of Silage
21 Yes 21 No 12 Silage ii) ye 19 N 12 Silage
9 Non-Sil. 7 Non-Silage

Running down the first column they all see a difference. between the
two milks. No objection to anyof them. Taking those that preferred
Silage we have 21, and the non-silage 9. More preferred silage milk than
non-silage milk. Somewhat diiferent than in the case of the professors
in the second column. All seeadifference again. No objection to milk.
As to the silage there were 12 preferred silage milk and 7 preferred the
non-silage milk.

180 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

CHART NO. 3

TEST WITH LADIES

FED ONE HOUR BEFORE FED AFTER
Number Any Dif. Any Obj. Pref. Any Dif. Any Obj. Pref.
1 No No No No
Yes ey Silage a és
No oa Yes os Silage
Yes he Silage ES « 6
2 oe G Non-Silage ~ a Non-Silage:
3 | ‘ : No he
4 No No
5 Yes No Silage Yes us Silage
a a Non-Silage
6 eo 6e 6e
es re Silage
7 3 Se Non-Silage Yes No Non-Silage
a : : és a See
8 ee os Silage 66 66 66
gor Yes No Non-Silage
10 % 66 66
i 3 Silage
11 No No No ue
Yes ss Silage te ss
12 a fy Non-Silage Yes a Non-Silage
13 6é 66 66
14 6é 66 6s
15 os ss Silage Yes No Silage
24 Yes 27 No 10Silage 15 Yes 21 No 8 Silage
3 No 14 Non-Sil. 6 No 7 Non-Silage
; 3 No Choice 6 No Choice

This test was with different ladies in town. You will notice they
seemed to discriminate a little more. Three of them could See no differ-
ence. None of they had any objection. Taking them across No. 1 no
difference, next time could see a difference and preferred silage milk.
There was one person who preferred the non-silage milk every time. She
seemed to have a more acute taste. She was not fond of milk and did
not like the silage taste and preferred the non-silage in every test. We.
will simply take the footings, they are the most important part.

In this case 27 tests were made and three of them had no choice, ten

preferred silage and fourteen the non-silage. In the second test there

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ISI

were fifteen who could see a difference and six didn’t care which. Six
had no choice, eight preferred silage and seven non-silage. They were
equally divided in both cases. The preference was for the silage rather

dhan non-silage.
CHART NO. 4.

TEST WITH MILK EXPERTS

FED AFTER
Any Dif. Any Obj. Pref.
Mire ©MECCSOMIAM : <i1s cemecciel-sin sissies ve cle eles Yes No Silage
TTP 1207 ei aicno Comune Ria HEINE eoneen an nrn a oi s
DN ee SLOW ATU eciec). 2s sissies os hets oes 3 fe gs
Palmer House......... .-- hin oe cunyoneeek No ms
AVE VAM OCC! 6 Gecrek ieee c0ck wciccicescee eae Se a Non-Silage

You see that Mr. Cheeseman preferred silage milk. Mr. Kedzie sawa
difference, no objection to them, preferred silage. Dr. Stewart had no ob-
jection, preferred the silage milk. We sent some to the Palmer House.
They had no objection and could see no difference. Also sent some ta
the Leland Hotel. They could see no difference, had no objection, but
preferred non-silage.

These are the footings of all:

FED ONE HOUR BEFORE FED AFTER
Silage Non-Sil. No Choice Silage Non-Sil. No Choice
Professors........ 21 7 2 15 4 5
WadieS) 2. socccs<s 10 14 3 8 7 8
Students.......... 12 9 12 %
MOotalewepinci as 60 38 5 48 27 22

Sum of all tests made which was 220: Silage, 118; Non-Silage, 65; No choice 37
12 Samples at Hotel for 30 days. 370samples. No objections.

There were twenty-one professors preferred silage milk and seven
non-silage; two had no choice.

There were in the students tests fifteen silage, four non-silage, and
five no choice. Three-fourths preferred silage milk to non-silage.

With the ladies ten preferred silage, fourteen non-silage, and three
had no choice. You see they preferred the non-silage. The students
preferred silage milk. There were twelve for silage and nine for non-

silage. The students seemed to be more decided than the professors or

182 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
than the ladies. This represents the sum of these: Sixty for silage,
thirty-eight for non-silage, and fifteen no choice. In the second test

forty-eight for silage, twenty-seven for non-silage.

There were 220 tests in all made on 75 diiferent people. We had
enough for these comparisons. These 220 tests, 118 preferred silage, 65.
non-silage, and 37 had no choice. You see silage milk was preterred to
the non-silage.

There were twelve samples left at the hotels every day for a month
in half-pint bottles and served on the tables, with no objections to any
of them, so that it seems to me tne criticism in regard to silage milk is
unjust. Of course I don’t want tc be understood to say you always get.
good milk from silage. If you feed poor silage you will get poor milk.
Feed good silage and throw out the pocr and you will have zood results.
I see no reason for condemning it the way people do. Mr. Gurler of De-
Kalb feeds silage right along and sells milk at 12 cents a quart; and of

course if there is anything the inatter with silage he would not do that.

DISCUSSION.

Mr. Lloyd: Did the people know which milk they were testing?

A. None of the people knew what that experiment was. I told
them we were trying to experiment on different feeds and wanted to see .
the effect on milk, and asked them which they preferred, and did not tell
them until after the experiment was over. ‘The same was true of the
milk experts. We just numbered the bottles and the amount of butter
fat and asked which they preferred. They did not know in any case
what the experiment was.

Mr. Monrad: Did you test as to the acidity of the milk?

A. No, I did not.

Q. Did you make atest as to the keeping quality of the milk?

A. Not to a great extent; kept the milk quite cool and kept it six
days. Tried it again at that time and before commencing to sour. No

difference yet.

cal

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 183

Q. No difference between the two samples?

A. No sir. We did not make a thorough test of that. I would
yut as iuch confidence in that.

Q. What was the temperature?

A. Packed in ice. No different temperatures.They -were left in the
refrigeratcr about four days. It was kept six days at 40 degrees most
of the time.

Q. Pretty clean milk in both cases?

A. We always have clean milk at the University.

Q. Did you wash your hands: before miMing in the morning?

A. Yes sir, and put on a white suit.

Q. Was there any difference in feeding before milking and after-

A. Justa slight difference, but not very much.

@Q. Which way in favor of after or before.

A. That justdepends. You can detect the flavor in milk where
silage is fed just before. Some people prefer that flavor. Twice as many
people preferred that flavor to the other in milk. That is, the flavor of
good silage. You have got to be careful in this. The milk that is
taken to the condensing factory, if they would teach the farmers how to
feed silage I think it would be a good thing. In that case they have got
to be careful and see that they do not feed rotten silage.

Mr. Coolidge: Do you attribute the extra amount of flavor to that
feeding before to the odor of t he silage in the barn or go through the
cow?

A. Goes through the cow, because with our barn there is very little
odor there. The barn is quite large for the number of cows and for the
amount of silage eaten. There is not a strong odor in the barn.

| Mr. Monrad: How do you explain the silage flavor was more pro-
nounced when feeding just before than when feeding after?

A. If fed before it is in the cow’s system.

Q. More pronounced when you feed before?

A. Yes sir. Feed a cow an cnion an hour before and you get
more flavor in the milk thanif you fed the onion after. I speak of

184 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

onions because they have a strong flavor. I have experimented in that
jJine. Fed two cows and fed a little to see how long before you noticed
fhe flavor in the milk. It will hold longer than twelve hours from onions.

Q. I will ask if there is generally more food that is put in than comes
out whole in a silo?

A. That all depends upon the construction of the silo and how it is
filled. If constructed poorly so that it cannot all get in and filled poorly
ryou will have trouble. If too ripe will not shut easily. If you don’t
keep the silo level it will spread easily. A little higher on the outside
and tamped on the edges the corn and leaves will keep together. You
should not get over 5 per cent that is put in poor shape.

Mr. Davis: In feeding silage entirely with five pounds of grain a
day to cows, would taste more, show more flavor than if fifteen pounds
a day of grain, the same amountof silage?

I would not think any difference if feeding the same amount of
silage.

Q. Feeding forty pounds ofsilage with fifteen pounds of grain or
sixty pounds of silage with five pounds of grain?

A. I should judge it would give more taste to the milk were you to
feed sixty or forty pounds. Naturally suppose so. In this case the
eows were fed forty pounds of silage.

Q. How would you mix up the silage so the chaff portion and the
heavy part should be distributed. it is a trouble to me to do so, and if
you know a better way than I do I would like to know how to do it?

A. One way recommended is to take gunney sacks so you get a long
string of them clear from the carrier to the bottom of the silo and dis-
tribute it all in one place. If you have a carrier and can run it rather
slowly you will not get it separated.

Q. The trouble seems to be it gets to the carrier and don’t drop off as
soon as the stalks from the top. It is a nuisance. You have one part

falling over here and another part there.

A. Keep these mixed together.

Prof. Kennedy: We have hac twelve years’ experience with silage
and for many years we had trouble. When corn is thrown up the heavy

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 185

corn goes to the side, the leaves fali down right immediately behind the
carrier. In order to prevent that we hang a blanket behind the carrier.
The heavier corn hits the blanket and the leaves hit the branket and
they mix better. All the man in the silo has to do is to spread the aleee.
Hang the blanket two or three feet behind the carrier at the tep and the
heavy corn will hit that and fall back in the same pile with the leaves.
It will all fall in one pile and by following that method you will have
no trouble in getting it mixed.

Q. You mean the man inside has got to be the best man on the job.
I have fed silage for nine years and when a boy I took the top myself,
and when I do that myself I wan’t beholden to any one, but when depend-
ing on hired help then I was not satisfied.

A. I have done it myself for six years and thatis why I hung up the
blanket.

Q. This damaged silage. Could it be fed to young cattle to pay the
expense of putting it up?

A. Yes, I think it could. It is an excellent thing fcr young cattle.
Even feed it to the beef cattle. It is a good thing for any stock to have
a little green feed in the winter.

Q. I mean damaged silage?

A. You might let them pick it up. Don’t starve them toit. There
is, however, considerable good corn in silage that is not fit to eat. If

you could put it where the hogs can get at it, it would be all right.

QUESTION BOX OPENED AND QUESTIONS ANSWERED.

Mr. Caven, Secretary: Wehavn’t very many questions handed in
so far. The first question is:

Q. Will the overrun be practically the same in cream testing 20 per
cent and cream testing 30 per cent by the Babcock test?

Mr. Monrad: That is a pretty good one. Of course the overrun
should be larger if the test has been made properly because there being

less cream for one thing, consequently the same percentage of loss in the

186 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
butter milk would be less. Wecan churn atalowtemperature. I think
Mr. Gurler was the first to show us we can churn at a low temperature
and leave a small percentage of fat in the buttermilk. This should leave
us a little bigger overrun, but I do not think the question is' practical.

Mr. Johnson: The temperature as Mr. Monrad has stated affects the
overrun. I might add that the acidity affects it somewhat and would
cause the overrun to increase slightly.

Question No. 2: In improving the dairy cow, which side ofthe par-
entage do you look to for the most benefit?

Prof. Kennedy: In view of a pure breed herd, there would not be
much difference; in case of ordinary cattle where we have graded cows
or half-breed cows, or cows with very little breed, the question with us
is to have a pure-breed sire. We expect more from the sire than from the
dam. Here we have the cow, perhaps four or five kinds of breed in the
herd. For instance, you take and mix black ink, red ink, and blue ink,
und purple ink altogether, and then you take another bottle that is all
black or all red ink; it stands to reason if' you use the one colored ink
instead of the mixed colors it will give better satisfaction, so with breed-
ing cows. If you get a pure breed sire and breed in one direction you ~
will do better than having a mixed breed and breeding in all directions.
In the use of the sire, we get more from the sire than from the dam. In
breeding two different breeds is like mixing red ink with black ink; we
would get half and half. In breeding we expect much more from the sire
and we breed for a greater number of years for high class dairy stock.
If the dam, on the other hand, had been bred from high class stock and
the sire had not, we would expect more from the dam. It depends upon
the breeding from way back, but we expect more usually from the sire.

Question No. 3: How tofeed a ealf to make a dairy cow? (This
question was referred to Prof. W. J. Kennedy.)

A. Well now, in order to make a dairy calf I would both breed it
and feed it. I might say the great trouble has been in the past, a great
deal more attenaion is paid to feeding than breeding and it ought not to

be done. Too little attention is paid to breeding. You feed a calf on

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. jeg

highly concentrated food: and allow it to run with the cow and it will
have a tendency to lay on flesh,and when it matures into a cow it will
have the same tendency to put on flesh rather than go to milk. Wher
the calf is dropped allow it to stay with the cow three days, then take it
from the cow and feed new milk until itis about two weeks old; then grad-
ually change the calf from new milk to skim milk; take about ten days to
do that. Don’t give skim milk alone, add a little flax seed. Flaxseed if
fed whole must be boiled one part seed and six water. And then add one
cupful of the jelly: to the milk, adding more jelly until six or seven weeks.
old; then put some nice hay before it and a little green feed along that
way. Feed it rather to produce growth than flesh. We don’t want the
dairy cow fat but just in athrifty condition; not to produce fat but just
keep the calf growing along nicely. In that case if the calf is well bred
it should develop into a high class dairy cow. Iff you overfeed when .
young you may spoil the best bred calf, although sometimes I have seen.
calves fed highly and you would think they were apparently ruined by
flesh, but grew out of it, but sometimes you spoil them.

Mr. Dorsey: You advocate the use of skim milk. Suppose you had
no skim milk, what would you do’?

A. In that case new milk urtil four weeks old and afterwards
make itagruel Use water and some corn meal or add meal and add
some flaxseed and feed it. We have fed some calves in that way. In
the summer time when milk is taken to the factory we could not afford
to keep milk at home and have raised them on corn meal or corn meal
and water and bring them-up in that way. They will not grow as rapid-
ly as with skim milk. |

Question No. 4: Why are dilution water separators condemned?

A. ‘Any man studying dairying properly will know they were used
thirty years ago and we do not want to waste our time on it.

Mr. Dorsey: I would like to havea thorough answer on that ques-
tion. It is giving good satisfaction. People of good sound sense as
a good many of us here are using it and satisfied ‘with fit. I ask hon-

estly why it is condemned?

188 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
sR 8 Fa he

Prof. Kennedy: I might say, while I am a live stock man, in the past
I had some experience in regard tc separators. This dilution separator
has been tried at the Experiment Station, at the Massachusetts Experi-
ment Station, and at the Iowa Experiment Station. The agent came
along and he said) this will take ali the butter fat out of the milk and do
all this and do all that, so we gave him a fair trial and he left as much in,
6-10 was the lowest he got out of it there. We got as good results from
the shallow pan as this. The centrifugal machine will skim milk down
fo 1-10 of 1 percent: Theman with the dilution separator has never done
that. I had occasion to try one in Canada where they were advertising
this separator. They said it wouid do such wonders, and I wanted him
to demonstrate publicly how he took it out, but they never said a word
and never heard from them since. The notice was taken out of the
paper and that was the last of it.

Mr. Monrad: As the gentleman is from southern Illinois I made
no answer on northern Illinois work. Why the farmers used it is this.
When adding the water it threw up quickly a large column of what look-
ed like cream, We have compared that cream with balance of cream not
used with dilution separator and would find that it was very much thin-
ner. That was tried thirty years ago in Germany and it was explained
in that way.

Mr. Dorsey: The point Mr. Monrad made is good. It covers the
answer to the question. The creamraises very quickly. Our people who
are using this machine are not people who have fifteen or twenty cows,
but perhaps two or three gallons of cream/a day, and'this machine made
less work for the busy housewife, and the grade of butter is improved
over our country grade of butter. I think Mr. Monrad answered the

question.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 18g

REPORT OF COMMITTEES.

Committee on Resvlutions report. Resolutions read by Mr. Josep
Newman of Wlgin.

Whereas, While this Association has always been, and is now,.

strictly non-partisan,

Resolved, We recommend and urge our members and farmers of this:
State generally, both north and south, to scrutinize the record of, and to
strenuously oppose the nomination of all candidates for office, who are
hostile or unfriendly to the dairy interests of the State.

By the above resolution, it is not the intention of this Association.
to impugn the motives or rulings of our judiciary, believing the integ-
rity of the courts and their decisions must be upheld as they are the
foundation and bulwark of our system of government.

‘Whereas, The anti-color law and pure food law passed by our friends:
in the Legislature, and approved by our Governor are the results of
many: years of earnest work.

Resolved, Our thanks are hereby extended to them for befriending.
our interests.

Resolved, We continue the fight against all substitutes for buttér
sold for butter, until we have secured the necessary legislation and judg-
ment on same in our favor from the highest court in the land.

In this connection, we urge all members and friends in every
congressional district to write their Congressman and Senator urging:
them to do all in their power to secure the passage of the Grout
bill now before Congress, placin g a tax of 10 cents per pound on oleo-
and butterine, when colored to resemble butter, and reducing the pres-
ent tax on same to 14 cent per pound when not colored as butter.

Whereas, The Act providing for an inspection commission to regu-
late Produce Commission Merchants in Chicago, passed by the last
legislature, whereby the appointment of five commissioners were au-

thorized to be made as follows, one each by the following organizations:

190 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Horticultural Society, The Retail Grocers’ Association of the State, Illi-
nois Dairymen’s Association, National Commission Merchants Associa-
tion, and Chicago Butter and Egg Board, has been declared unconstitu-
tional on account of the manner of appointment of said Board, and

Whereas, Said law was obtained by the Horticultural Society of the
State assisted by the dairymen and other agriculturalists.

Resolved, That we believe such an Act is beneficial both to the com-
mission trade of Chicago, as. well as to the shippers of produce, espec-
ially of fruit. :

Resolved. That the officers of this Association be instructed to act
with the Horticultural Society in endeavoring to secure the passage at
the next Legislature, ofan Act correcting the mistakes as pointed out by
the Supreme Court, believing the agricultural interests should work to-
gether in forwarding the interests of each other, keeping in mind) the just
interest of all citizens of the State.

Resolved, That we heartily endorse the action of the last General
Assembly in setting aside a permanent fund for instruction in technical
agriculture at the University of Illinois, and in providing the sum of
$150,000 for an agricultural building.

Resolved Further, That we note with satisfaction the action of the
trustees of the University in increasing the number of instructors, mak-
ing it possible to offer courses of study adapted to the special needs of
different classes of students, and in admitting students to such courses
as specials without requiring gen eral admission to the University.

Resolved, That it is the sense of this Association that a Department
of Domestic Science should be added to the University of Illinois, and
that an appropriation for that purpose be made by the next General As-
sembly of Illinois.

_ Resolved, That we, as members of this Association, are in full sym-
pathy with the National Dairy Union in their efforts to secure national
legislation in behalf of honest dairy products, and assure them of our
help fa every way.

_ ILLINOIS STATE DAIRYMEN’S ASSOCIATION. IQI

Resolved, We heartily approve the selection of Hon. A. H. Jones as
Pure Food Commissioner of Mr. J. H. Monrad as assistant, and that we
give the Pure Food Commissioners all the assistance possible in their
work,

Whereas, We are greatly assisted in entertaining our audiences by
the musical numbers given by our old friend, Jules Lombard of Omaha.
“Resolved, That we hereby extend to him our hearty ‘thanks, and
hope he may be spared to meet with us for many years to come.
Resolved, We appreciate the sacrifice of time and expense incurred
by the Star Union Line in sending Mr. Lombard to us), and we trust they
may see their way clear to continue the good work each year, and we
extend our thanks to all the Transportation Companies for their encour-
agement and help at our annual conventions and for their efforts to
furnish safe and rapid facilities for the transportation of dairy pro-
ducts.
Resolved, The help received by us from our sister state, Wisconsin,
in sending Prof. Henry to this meeting, and who has always extended a
friendly hand in sending us such talented instructors as Prof. Henry,
Prof. Babcock, and Prof. Farrington and others, who by their addresses:
and counsel each year haveadvanced the interest in dairying amongst
us; also the state of Kansas by t ke able address of Prof. Otis.

Resolved, That we hereby extend to them our hearty thanks.

Also to our own State University for sending us Profs. Davenport,
Fraser, Kennedy, and Erf, who added greatly to our meetings by the
knowledge they imparted to us, and it pleases us to note the increased
interest in dairying shown by the officials of the University, and: we have
confidence that when the new buildings are completed, we shall have
one of the best Agricultural Schools of the world, manned with efficient
teachers in each department. To all the speakers and officers, the local
committee, Geo. Reed: and S. C. Fox, the friends who furnished the vocal

numbers on our program, and others, who assisted to make our meeting

192 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

here a success, we desire to return our most hearty thanks. To the
newspapers of Belvidere and ofthe State, who have treated us gener-
ously, we extend our thanks.
Joseph Newman,
Lovejoy Johnson
George Caven,
S.C. Fox,
Committee.
Mr. Newman: I move we adopt the Resolutions as a whole.
Major Loop: I take pleasure in seconding the motion.
The President: Are youready for the question. ‘All in favor of

adopting the resolutions say “I.” Contrary? It is carried unanimously.

REPORT OF COMMITTEE ON NOMINATIONS.

READ BY MR. GEO. CAVEN.

Mr. President: Yourcommittee on nominations would respectfully
submit the following names for officers of the Illinois State Dairymen’s:
Association for the ensuing year.

For President—Geo. H. Guiler, DeKalb.

For Vice President—J. H. Coolidge, Galesburg.

FOR DIRECTORS.

(Choy Jes Chbdleie Soo ohotaHan anon oohodg oS aoOdondDnO Dados oOo oDOCS DeKalb.
PORN SCS W ari bieierrccee insole csaueieie ore levee ce epaae oe ue at oatietide roped io een nei Renee tena Elburn.
Joseph Newman .........cseeee AR REM eR Creer ES APIO Or ONO 0 0.0.0.0 Elgin.
BUS MII yaiece ig eicirote te aueteieds toe toate eens maatee seeueene eke © eeena oat Retene Garden Plain.
S. GSO viernill eee ccres cie ele eis caste os ceeds ar enise io ae ausiet lc egecsee en Tiskilwa.
TE COOMASSIE AT Ga is Soe G winneto Wok oct cae enctory orate nner cnet Galesburg.
aes eNO UOUGON ea40 cobaco bo bod com OnO Oo OO bOoag) oonDbooagoaD Providence.

J. H. Coolidge, Chairman.

=

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 193

Mr. Gurler: Ladies andGentlemen: I dislike to go back ona friend.
I know I have friends here because I can say without fear of contradic-
tion that there never has been an unkind word or action pass between
any officer or member of this Association in the four years I have held
the office of President. but I expected to get out of the office and I would
- like to ask the chairman of that committee why he persists in putting me
in that office. If he has any good reason I would like to know it?

Mr. Coolidge: I don’t like to teli why we want you. I am afraid of
making you feel too proud. If you would go out of the room I would tell
just why we wanted you here.

Mr. Dorsey: I move that the nominations be adopted

The President: Those in favor say “I.” Contrary? It is carried.

I desire to say it is pleasant for a man to succeed himself. I only
hope I can be worthy of the office. I recognize the importance of the
position and! hope to have the co-operation of the officers and members

of this Association in the future as I have inthe past. I.thank you.

JUDGE FULLER, BELVIDERE.

I have the honor to introduce tc you Hon. Judge Fuller of Belvidere.

Ladies and Gentlemen: I did not come here this afternoon with any
idea of making a speech to you, and if you have an idea I am going to
make a speech in relation to dairy matters or anything of that kind, I
want you to get away from thatidea. I don’t think there is a person
here who knows less about dairying than I.

I congratulate you that you are about to bring to a close what I un-
derstand has been a successful convention, and one that will redound to
the advantage of your members and to all of you

The most surprising thing I have seen is that you had a gentleman
so modest that he attempts to decline an office. It is unheard of. We
have few people in this country who are not Satisfied to fill any office

194 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

<and always willing. I am glad, and I think you are, that you have pre-
wailed upon your President to accept his office for another term.

I was invited to talk some time aga by the committee and I almost
wromised to do so, provided I could be here when they wanted me, but

YZ was sure at the time that my duties in court would keep me away.

Your committee informed me that this was, as your resolutions stated
here today, no platform convention, and that I would not be permitted to
‘talk about politics. I suppose they thought I might find some other sub-
jects on which I can talk, but I fail to find them. But I am glad of an-
other thing that in your resolutions you express the confidence, that I
thope every one of you feel, and that is that the citizens of this state and
*tthis country cught to feel in the honesty and uprightness of our judi-
xiary. This system of government depends upon law and upon the en-
forcement of law. I know, and perhaps some of you have not thought,
how difficult it is sometimes for a judge to decide a case as he would like
to decide it. If I could decide cases according to my sympathy it would
‘be an easy and a pleasant duty, but I find that very often my ideas of the
Jaw, as the ideas of every other judge, must come in confiict with the
“sympathy of others, and must decide cases as the facts represented com-
ply with the law, and in declaring the law must understand it to be the
Jaw of the case, as the safety of our welfare depends on that.

A good government depends upon the observance of the law and
~when a decision is once made, we have nothing to do but abide by it.
“Many judges have decided cases different from what I have, but they are
hionest in so doing, and I hope the time will never come when we as
American citizens shall have to doubt the integrity, the honestly, and the
‘uprightness of our judiciary, for upon that depends the safety of our
‘institutions and our welfare. It is what we depend upon and fight for,
aur liberty, our safety, and security of our property.

I have got nearer to making a speech than when I commenced and
@ don’t know but some may think I am transgressing your rule. Insti-
“tutions of this kind are for the benefit of the members and of the people.

4 believe in organization; I believe in dairymen organizing and work-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 195

ing together for their own interests as in other classes doing the same
thing, and in order to make that effectual, it is right and proper that
any and all interested in the dairy interest should combine, and all
means should be used fo advance under the law legitimately the interest
of the dairymen, and it can be done in organizations of this kind.

I don’t know much about the dairy business, and guess I knew more
when I was a boy. It is different now to then. I remember the days
when I had to get up early and churn the cream. I remember that.

I am glad to note the progress that has been made in consequence of
the organization, and the benefits derived from associations of this kind.
I wish you well. You have still a good deal in your hands to further ad-
vance these interests that are for the benefit, not only of yourself, but
ou: entire country. I thank you.

Convention adjourned.

Illinois Dairy Laws

ALSO THE PURE FOOD BILL PROVIDING FOR A DAIRY AND
FOOD COMMISSIONER IN ILLINOIS; AND THE BOARD OF IN-
PECTION BILL, BOTH OF WHICH WERE PASSED BY THE 1899
LEGISLATURE OF THE STATE.

A measure of the greatest importance to dairy men of the State
was passed by last year’s legislature and were approved by Gov. John R.
Tanner. This measure provides for a State dairy and food commissioner.
This is an officer of which our association has long recognized the need,
and during the Galesburg convention strong resolutions in favor of the
bill providing for such state officer were presented and passed by a unani-
mous vote. This measure will be particularly beneficial to dairymen and

196 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
the members of the legislature who support the bill and Goy. Tanner,
who signed the measure, deserve the thanks of dairymen.

The bill is here given, together with the dairy laws of Illinois.
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 adul-
teration thereof. (Approved May 29, 1579.)

Section 1. That whoever shall, for the purpose of sale for human
food, adulterate milk with water or any foreign substance, or whoever
shall knowingly sell for human food, milk from which cream has been
taken, without the purchaser being informed or knowing the fact, or
whoever shall knowingly sell for human food, milk from which what is
commonly called “strippings” has been withheld, without the purchaser
thereof being informed or knowizeg the fact, or whoever shall knowingly
sell for human food milk drawn from a diseased cow, knowing her to
be so diseased as to render her milk unwholesome, or whoever shall know-
ingly sell for human food, milk $o tainted or corrupted as to be unwhole-
some, or whoever shail knowingly supply, or bring to be manufactured
into. any substance for human food, to any cheese or butter factory or
creamery, without all interested therein Knowing or being informed of the
fact, milk which is adulterated with water or any foreign substance, or
milk from which cream has been taken, or milk from which what is com-
monly called “‘strippings” has been withheld, or milk drawn from a dis-
eased cow, knowing her to be sodiseased as to injure her milk, or milk
so tainted or corrupted as to be unwholesome, or whoever shall know-
ingly, with intent to defraud, take from milk after it has been delivered
to a cheese factory, or butter factory or creamery, to be manufactured.
into any substance for human food, for or on account of the person sup-
plying the milk or cream, or shall, with like intent, knowingly add any
foreign substance to the milk or cream, whereby it, or the products there-
of, shall become unwholesome for human food, shall be guilty of a mis-

ILLINOIS. STATE DAIRYMEN’S ASSOCIATION. 197

demeanor, and for each and every such misdemeanor shall be fined not
less than twenty-five nor more than one hundred dollars or confined in
the county jail not exceeding six months or both, in the discretion of

the court.

Sec. 2. Any person who shall adulterate milk, with the view of
offering the same for sale or exchange, or shall keep cows for the produc-
tion of milk for market, or for saie or exchange, in an unhealtny condi-
tion, or knowingly feed the samc on food that produces impure, diseased,
pr unwholesome milk, shall be deemed guilty of a misdemeanor, and, on
conviction, shall be punished bya fine of not less than fifty dollars nor

‘more than two hundred dcliars, for each and every cffense.

Sec. s. Any person or persons who shall, in «ny of the cities of this
State, engage in or carry on a retail business in the sale, exchange of, or
any retail traffic in milk, shall have each and every can in which the
milk is carried or exposed for sale or exchange, and the carriage or vehi-
tle from which the samé 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 sc 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 precured from a different locality than it
reaily is, the person or persons so offending shall be subject to a fine
of one hundred dollars.

Sec. 4. Any person who shall, in any of the cities in this State, offer
for sale any milk from which the cream or any part thereof shall have
been taken, shall offer for sale and sell the same as skimmed milk, and not
otherwise, and shall have each can or vessel in which such milk is car-

ied, or exposed for sale, plainly and conspicuously marked with the
words “Skimmed Milk.” Any person violating this section shall be sub-
ject to a fine not exceeding fifty dollars for each and every violation.

Sec. 5. Upon the rendition of judgment imposing a fine as provided
in the foregoing sections, it shall be the duty of the justice of the peace

198 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

or other court rendering said judgment, also to render a judgment for
the costs, and forthwith to issue a capias or warrant of commitment
against the body of the defendant commanding that, unless the said fine
and costs be forthwith paid, the defendant shall be committed to the jail
of the county, and the constable er 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, 1274, 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 adultera-
tion. Any milk that is obtained from cows fed on distillery waste,
usually called “‘swills,” or upon any substance in a state of putrefaction,.
is hereby declared to be impure and unwholesome. Nothing in this act.
shali 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 o+ (Revised Statutes, chapter 5, sections 29-32)..

AN ACT to require operators of butter and cheese factories on the coa-
operative pJan to give bonds, and to prescribe penalties for the viola-
tion thereof. (Approved June 18, 1883.)

Section 1. That it shall be uniawful for any perscn 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 cr
dividend plan until such person or persons, company or corporation,
shall have filed with the circuit clerk cr recorder of deeds of the county
in which it is proposed to carry on such business a good and sufficient

bond, to Le approved by such circuit clerk or recorder of deeds, in the penal

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 1O@
sum of six thousand dollars, with one or more good sureties, conditioned:
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 products manufactured, the amount sold, the prices received.
therefor, and the dividends earned and declared for the third month pre-
ceding the month in wnich such report is made, and will file a copy of suck
report with the clerk of the town cr precinct it which such factory is.
located, and will also keep publicly posted, in a conspicuous place im:
such factory, a copy of such report for the inspection of the patrons.
thereof, and that such dividends shall ne promptly paid to the persons
entitled thereto.

Sec. 2. Such bond shall run to the people of the State of Illinois, an€¢
shall be for the benefit and protection of all patrons of such factory;.
and suit may be had thereon by any person or persons injured by a breach:
of the conditions thereof by an action of debt for the use of the person or’
persons interested for all damag2s sustained by them.

Sec. 3. Such bond shall be recorded by the circuit clerk or recordecé
with whom the same is filed, and all such reports so filed with any towm
Dr precinct clerk shall be preserved by him and held subject to the in—
spection of any person or persons interested. r

Sec. 4. Any person who shall willfully violate any provision of this:
act shall be liable to a fine of not less than two hundred dollars nor mare=
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 discretiom of

the court.

Laws of 1879, page 11 (Revised Statutes, chapter 38, sections:39a-39c)!.

AN ACT to prevent frauds in the manufacture and sale of butter and
cheese. (Approved May 31, 1879.)
Section 1. That whoever manufactures, sells, or offers for sale, a=
causes the same to be done, any substance purporting to be butter of

cheese, or having the semblance of butter cr cheese, which substance is

200 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

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, and each vessel containing one or
more packages of sucb substance, have distinctly and durably painted,
stamped, or marked thereon the true and appropriate name of such sub-
stance, in ordinary boldfaced capital letters not less than five-lines pica,
shall ve punished as provided in section 3 of this act.

Sec. 2. Whoever shall sell any such substance as is mentioned in
section 1 of this act to consumers, or cause the same to be done, without
delivering with each package, roil, 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 o£
this act.

Sec. 3. Whoever knowingly violates section 1 or section 2 of this act
shall be fined in any sum not less than ten nor more than three hundred ~
dollars, or imprisoned in the county jail not less than ten nor more than
ninety days, or both, in the discretion of the court: Provided, That
nothing contained in this act skall 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 188i. page, 74 (Revised Statutes, chapter 38, sections $f-9g.)

AN ACT to prevent the adulteration of butter and cheese, or the sale or
disposal of the same, or the manufacture or sale of any article as a
substitute for butter or cheese, or any article to be used as butter and
cheese. (Approved June 1, 1881.)

Section 1. That 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, as butter
or cheese, shall, on conviction thereof, be fined not less than twenty-five

dollars nor more than two hundred dollars.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. war

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-90.)

AN ACT to prevent and punish the adulteration of articles of food, drink
and medicine, and tne sale thereof when adulterated. (Approved
June 1, 1881.)

Section 1. That no person shall mix, color, stain, or powder, or
yrder or permit any other person in his or heremploy to mix, color, stain,
Dr powder any articie 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.

* oe * * ok Ed *

Sec. 8. No person shall mix, color, stain, or powder any article of
food, drink, or medicine, or any article which enters into the composition
of food, drink, or medicine, with any other ingredient or material,
whether injurious to health or no t, for the purpose of gain or profit, or
sell, or offer the same for sale, or permit any other person tosell 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 samie, So as to be anu 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 es 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 oleomangarine, 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-

202 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

margarine or suine enters into its composition; nor shall any person sell
or offer for sale, or order or permit to be sold or offered for sale. any such
article of food into the composition of which oleomargarine or suine has
entered, without at the same time informing the buyer of the fact, and
the proportions in which such oleomargarine, suine, or butterine, beef
fat, lard, or any other foreign sub stance has entered into its' composition.
Provided, That nothing in this'avt shail be so construed as to prevent the
use of harmless coloring matterin butter and cheese, or other 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 fined not
less than twenty-five dollars nor more than two hundred; for the second
offense he shall be fined not lesst han one hundred nor more than two
hundred dollars, or confined’ in the county jail not less than one month
nor more than six months, or both, at the discretion of the court; and
for the third and all subsequent offences he shall be fined not less than
five hundred dollars nor more than two thousand dollars, and imiprison-
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 prosiecution, is repealed in the food commission bill passed
by the last legislature.) :

Sec. 7. The State’s attorney's of this State are charged with the en-
forcement of this act, and itis hereby made their duty to appear flor the
people, and to attend to the prosecution of all complaints under this act,
in their respective counties, in wll courts.

Sec. 8. All acts and parts of acts inconsistent with the provisions
of this act are hereby repealed.

Laws of 1897, page 3 (Revised Statutes, chapter 38, sections 39d-39n.)

AN ACT to regulate the manufact ure 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

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ZO

therefrom, made in the semblance of butter and designed to be used as 2
substitute for butter made from pure milk or its cream, is hereby de-
clared to be imitation butter. Provided, That the use of salt and’ harm-
less 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 t hat such substitute 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, anid 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, madie or
Manufactured, compounded or produced in violation of this section,
whether such imitation butter shall be made or produced in this State or
elsewhere. iThis 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.

Sec. 3. Every person who lawfully manufacture any substance de-
signed to be used as a substitutefor 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 in which it shalk

204 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

GN
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-
tion Butter,” in printed letters in plain, Roman type, each of which
shall not be less than three-quarters of an inch in length.

| Sec. 4. It shall be unlawful to sell or offer for sale any imitation
butter without informing the purchaser thereof, or the person or persons
fo 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
branded on each tub, box, firkin, jar, or other package containing the
same, as provided in this act, and unless it’ be consigned by the carrier
and. receipted! for by its true name: Provided, That this act shall not
apply to any goods in transit between foreign States across the’ State of
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 provided in this act: Provided, That this section
shall not be deemed to apply’ to 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 as re-
quired by the provisions of this act, shall be presumed to have known
during the time of such possession or control the true character and name
as fixed by this act of such product.

Sec. 7. Whoever shall have possession or control of any imitation
butter or any substance designed to be used as a substitute for butter,
contrary: to the provisions of this act, for the purpose of selling the same,
or offering the same for sale, shall be held to have possession of such

property with intent to use it in violation of this act.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 205

‘Sec. 8. No action shall be maintained on account of any sale or con-
tract made in violation ofior with the intent to violate this act by or
through any person who was knowingly a party to such wrongful sale
or contract.

Sec. 9. (Whoever shall deface, erase, or remove any mark provided
by this act, with intent to mislead, deceive, or to violate any of the pro-.
visions off this act, shall be guilty of a misdemeanor.

Sec. 10. Whoever shall violate any of the provisions of thisiact shall
be punished by a fine of not less than fifty nor more than two hundred
dollars, or byimprisonment in the county jail not to exceed sixty days,
for each offense, or by both fine and imprisonment, in the discretion of
the court, or the fine alone may be sued for and recovered before any jus-
tice of the peace in the country. where the offense shall be committed, at
the instance of any person, in the name of the people of the State of Illi-
nois as plaintiff.

Sec. 11. Itis hereby made the duty of the State’s attorney of each
county in this State to prosecute all violations of this act upon complaint
of any person, and there shall be taxed as his fees in the case the sum of
ten dollars, which shall be taxed as costs in the case.

Laws of 1885, page 207 (Revised S tatutes, chapter 38, sections 104a-104c.):

AN ACT to protect the public from imposition in relation to canned or

preserved food. (Approved June 27, 1885.)

Section 1. That it shall hereafiter be unlawful in this State for any
packer or dealer in preserved or canned fruits. and vegetables or other —
articles of food to offer such canned articles for sale after January 1, 1886,
with the exception of goods brought from foreign countries, or packed
prior to the passage of this act, unless such articles bear a mark to indi-
cate the grade or quality, together with the name and, address or 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.

cs = % * * ® %

206 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

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’ pensar, dirt.
Dr corporation who shall violate any of the provisions of thisi act shall
be deemed, guilty of a misdemeanor, and punished with a fine of not less
\han fifty dollars; in the case of vendors, and in the case ofi manufactur-
brs and those falsely or fraudulently stamping or labeling such cans or
jars, a fine of not less than: five h'undred 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 ofthis act to prosecute any person, firm, or
corporation which it has reason to believe has violated any of the pro-
visions of this act, and after ded ucting 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 @ommissioners’ Bill

For an act to provide for theappointment of a State Food Commissioner
and to define his powers and duties andi 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. Beit enacted! by tke People of the State of Illinois repre-
sented in the General Assembly: That the office of State food commis-
sioner for the State ofIllinois is hereby created. Within thirty days
after this act shall take effect such commissioner shall be appointed by
the Governor, by and with the advice and consent of the Senate, and his
term. of office shall be for two (2) years from the date of his appointment
and until his successor is appointed and qualified. Thereafter the term

of office of the commissioner shall be for four years and until his suc-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 207

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-
€rnor, appoint two assistant commissioners, each of acknowledged
standing, ability, and integrity, one of whom shall be an expert in the
matter ofi 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 temporariiy.

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 nec-

essary and actual expenses when sc employed

4. It shall be the duty of' the commissioner to enforce all laws that
now exist or that may hereafterbe 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 tio be
impure, unhealthful, adulterated or counterfeit, and to prosecute, 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.

208 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

5. It shall be the duty of the food commissioner to carefully inquire
into the quality ofthe dairy and: food products, and! the several articles
which are foods or the necessary constitutents of food, which are manu-
factured 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, andi direct the
State analyst to make due and careful examination of the same, and re-
‘port to the commissioner the result of the analysis of all or any: such
food or dairy products as are adulterated, impure or unwholesome, in
contravention of the laws of this State, and it shall be the duty of the
commissioner to make complaint against the manufacturer. or vender
therof 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 (except bonded warehouses for the storage of distilled
spirits), where goods are stored or exposed flor 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 or 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 product, or to the person hav-
ing the custody of the same, the value thereof, but if the person from
whom such sample isitaken shall request him to. do so, hie shall, at the
same time and in the presence of the person from whom such property
is taken, securely seal up two sa mples of the article seized' or taken, the
one of which shall be for examin ation 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

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 209
i
to any place which he desires to enter in the discharge of his official duty,
or refuse to deliver to him asample of any article of food made, sold or
exposed for sale by such person, when the same is requested, and when
the value thereof is tendered, shali 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.

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, samiples of food or drink for examination or
analysis, and shall receive special reports, showing the result of such

examination or analysis.

8. It shall be unlawful forthe State analyst, while he holds his
Office, to furnish to any individual, firm or corporation any certificate as
to the purity or excellence of any article manufactured or sold) by them
to be used as food. or in the preparation of food.

9. ‘The salary of, the commissioner shall be paid from the fund ap-
propriated for the payment ofithe salaries of State officers, and his as-
sistants 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 pills duly itemized and approved by the Governor, and the
amount necessary to pay such salaries and expenses is hereby appro-
priated.

1@. The commissioner may, under the direction of the Governor, fit
up a laboratory, with sufficient apparatus for making analysis con-
templated in this act, and for such purpose the sum of fifteen hundred

210 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

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 appripriation provided for in this
section shall be drawn from the State treasury upon certified ‘bills ap-

proved by the Governor.

11. The commissicner 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
preceding year and shall show, among other things, the number of fac-
tories, creameries and other places inspected, and by whom; the number
of specimens of food articles analyzed, and the State analyst’s report upon
each one when the analysis indicates the same to be contrary tolaw; the
mumber of complaints entered against persons for violation of the laws
relative tothe adulteration of food; the number of convictions had, andthe ~
amount of fines imposed therefor, together with such recommendations
relative to the statutes in force as his experience may justify. The com-
missioner may also prepare, print and distribute to the newspapers of
the State, and to such persons as may be interested, or may apply there-
for, a monthly bulletin 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 him in his official capacity relating to the adulteration of
food and drink products and of dairy preducts, so far as he may deem the
same of benefit and advantage to the public; also a brief summary of all
the work done during the month by the commissioner and his assistants in
the enforcement of the laws of the State, but not more than ten thousand
copies of each of such monthly bulletins shall be printed: Provided the
mecessary printing shall be done by the State printer, and all expense for
stationery and printing shall be audited and paid from the same fund and

in the same manner as Other State printing and stationery.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 211

All fines, penalties. and costs recovered for violations of this act and -
other acts now enacted or hereafter to be enacted prohibiting or regulat-
ing the adulteration of foods shall be paid into the State treasury to the
credit of the general fund of the State.

12. No person shail, 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, shail include all articles,
whether simple, mixed or compound, used for food, candy, drink or con-
diment by man or domestic animals.

14. An article shall be deemed, to be adulterated within the 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—lf it be an imitation of and sold under the name of another
article.

Fifth—lIf 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 it is the product of a diseased animal, or if

of an animal that hag died at otherwise than by slaughter: Frovided,

212 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

that an article of food that does nct contain any ingredient injurious to

health, and in the case of mixtures or compounds, which may be now,
3 or from time to time hereafter, known as articles of food under their own
distinctive names, or which shal! be labelled so as to plainly indicate
that they are mixtures, combinations, compounds or blends, and! not in-
cluded in difinition fourth of this section, shall not be deemed 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 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 witl. the provisions of this act. No vinegar
shall be sold as apple, orchard or cider vinegar which is not the product
of pure apple juice, known as apple cider and apple, orchard or cider vin-
egar upon test shall contain not less than one and three-fourths per cent,
by weight, of cider vinegar solids upon full evaporation at the tempera-

ture of boiling water.

16. All vinegar made by fermentation and oxidation without the
intervention of distillation shall be branded with the name of the fruit or
substance from which the same is made. All vinegar made wholly or in
part from distilled liquor shall be brauded “distilled vinegar.” All fer-
mented vinegar not distilled shall contain not less than one and one-
fourth percent, 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.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 213

17. No person shail 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 kez
containing such vinegar, with the name and residence of the manufac-

turer 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- .
trid, infected, tainted or rotten animal or vegetable substance or any in-
gredient which is poisonous or injurious to health. If intended for food
or drinking purposes shall not be composed of water of lower standard
of purity than that required for domestic purposes by the state board of
health.

19. Any person or persons manufacturing for sale or selling or offer-
ing to sell any candies or confectioneries adulterated by the admixture of
terra alba, barytes, tale or other earthy or material substances, or any
poisonous colors, flavors or extracts or other delelerious 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 jail not less than ten nor more than thirty

days, or both such fine and imprisonment, in the discretion of the court.

20. No packer or dealer in preserved or canned fruits and vegetables,
or other articles of food, shall sell or offer for sale such canned or pre-
served fruits and vegetables or other articles of food, unless they shall
be entirely free from substances or ingredients deleterious to health,
and ualess such articles bear a mark, stamp, brand or lavel bearing the
mame and address of the firm, person or corporation that packs same, or
dealer that sellssame. 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-

214 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

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 of fruit jelly, jam or fruit
butter; nor shall any such jelly, jam or fruit butter or compound be man-
ufactured 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
“imitation fruit, jelly, jam, or butter,’ with the name and address of

manufacturer, or dealer who sell same.

22. Extracts made of more than one principle must be labeled with
the name of each principle or else simply with the name of the inferior or
adulterant.

In all cases when an extract is labeled with two or more names, the
type used is to be similar in, size and the name of any one of the articles
used is not to be given greater prominence than another. The word com-
pound cannot be used. Extracts which cannot be made 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 rot be required to be labeled ‘“‘compound” or “mixture.” Pre-
pared cocoanut, if so labeled, shall contain nothing but cocoanut, sugar

and glycerine, and:‘shall not be classed as compound or mixture.

23. Whoever shall falsebrand, mark, stencil or label any article or
product required by this act to be branded, marked, stenciled or labeled,
or shall remove, alter, deface, mutilate, obliterate, imitate or counter-

feit any brand, mark, stencil or label so required, shall be deemed guilty

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ZT Ie

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 tham
thirty days nor more than ninety days, or by both such fine and impris-

onment in the discretion of the court, for each and every offense.

24. The taking of orders, or the making of agreements or contracts,

by any person, firm or corporation, or by any agent or representative
thereof, for the future delivery of any of the articles, products, goods,

wares or merchandise embraced within the provisions of this act, shall

_ be deemed a sale within the meaning of this act.

25. Every person :nanufacturing, 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 pos-
session. Whoever hinders, obstructs or in any way interferes with any
inspector, analyst or other office: appointed hereunder, in the perfor-
mance of his duty, and whoever wilfully neglects or refuses to do any of
the acts or things enjoined by this act, or in any way violates any of the:
provisions of this act, shall be guilty of a misdemeanor, and Ten icone
viction shall, where no specific penalty is prescribed by this act, be pun—
ished by a fine not exceeding two hundred nor less than twenty-five
dollars, or by imprisonment in the county jail for a period not exceed—
ing ninety days, or by both such fine and imprisonment, in the discretiom

of the court.

26. All acts ard parts of acts inconsistent with this act, and Section
6 of an act entitled “Arn 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 use&
as butter and cheese,” approved June 1, 1881, be and they are hereby re-

pealed.

216 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

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 prosecuticn under the same, are suspended
until the first day of July, 1900.

Soe

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 217.

THE RIPENING OF CREAM

PROF. H. W. CONN, STORR’S EXPERIMENTAL STATION.

During the last ten years a very great change has taken place in the
attitude of the buttermaker toward the process of cream ripening. In
earlier years only the exceptionally expert buttermaker gave the matter
much attention; today it is everywhere recognized as one of the most
important factors in the process of obtaining good butter. This change
has been brought about largely as the result of bacteriological investiga-
tions by experiment stations inthis country and in Europe. The final
word upon the matter of cream ripening has not yet been said, but so
much information has been collected as to warrant now a general re-
view of the present attitude of scientists as well as practical butter-
makers toward the problem of cream ripening. The present bulletin is
not intended as a report of the results of new experiments, but simply as
a summary of our present knowledge of the nature of cream ripening
and the relation to the process of the use of “‘starters,”’ both natural and

artificial.
PURPOSE OF CREAM RIPENING.

The three purposes of cream ripening are as follows:

First: Ripening is believed to increase the yield of butter, for it has
been found by numerous experiments that the return in the form of but-
ter is larger from cream properly ripened than from unripened or ini-

properly ripened cream. Thisis at all events true for gravity cream,

218 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

though less significent in the case of separator cream. Ina large dairy
business this is of course highly important, for saving of even a fraction

of a per cent, means much to a large creamery in the course of a year.

Second: It is thought that outter made from properly ripened cream
has better keeping properties than that made from cream improperly
ripened. This factor, liowever, is one of no very great importance and,

moreover, is perhaps a little uncertain.

Third : By far the most important purpose of creaim ripening is the
production ig the butter of a desirable flavor and aroma. It has been
demonstrated over and over that butter made from unripened cream
lacks the peculiar flavor and aroma which are characteristic of high
grade butter, and that these characters appear’as the result of the ripen-
ing. It has been proved beyond question, also, that the character of
-the flavor and aroma is dependent upon the character of the cream
ripening. If the ripening is not sitisfactory, the flavor and aroma of the

butter are sure to be inferior.

The importance of this factor in buttermaking for our creameries is
very great indeed, more so than is commonly appreciated by butterma-
kers. When we rememter that the price of butter in the market depends
largely upon the flavor. we can easily appreciate how much the butter-

maker is dependent upon this process of cream ripening.

Butter without flavor or with bad flavor brings a price in the market
which hardly pays for the making, while a product with a good flavor
and aroma wil! sell for at least 3c or 4c a pound more, and the exception-
ally fine flavored product of special creameries brings a fancy price two
or three times that of poor butter. The flavor will add at least 2c or 3c,
and sometimes one-tnird or even one-half , to the price which could be
obtained for poor flavored butter or for butter without flavor. In ordi-
nary dairying, then. the success or failure of a creamery business will be
in large measure dependent upon this factor. A creamery which fails
to ripen its cream properly fails te get a desirable flavor in its butter.
It inevitably obtains a low price for its product, and may hardly meet

expenses, while a neighboring creamery, that is more successful in its

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 219

cream ripening, obtains a good fiavored product, and consequently a
price for its butter which makes the business a financial success. This
matter is one of more significance today than in earlier years, because
our buttermaking is coming to be concentrated in large creameries.
When the butter was made on the individual farm a difference of a cent
rv two per pound in the small product was of comparatively little im-
portance; but now when it is made by the thousands of pounds per day
a difference of even a fraction of a cent per pound may mean a difference
between financial success and failure. For all these reasons it is very
clear that it will be a decided bocn to the dairying industry if it is
possible tc devise a method of handling the cream ripening that shall

produce uniform results.
THE CAUSE OF CREAM RIPENING.

The investigations and experiments of the last ten years or more
have shown beyond question that the chief agency in ripening processes
is the growth of bacteria. Bacteria find entrance into the cream from a
variety of sources, and, during the period in which the cream is ripening,
get opportunity to multiply rapidly. The cream is kept at a tempera-
ture that favors their growth, and at the end of the ripening process
they are present in surprising numbers. Fifteen hundred millions per
cubic inch may be commonly found in well ripened cream. The growth
of the bacteria during this period produces a number of changes in the
chemical nature of the cream, and it 1s these changes, at least in large
measure, which constitute the process ofripening. Whether this process
is wholly one of bacterial growth is not certain. Babcock and Russeli
have shown that certain unorganized ferments, known as enzymes, are
present in milk, and that these take an important part in the ripening
of cheese. If such enzymes are present in the cream they may have a
share also in cream ripening. At present, however, we have no evidence
of this, while the evidence of the agency -of bacteria in the process is
abundant and conclusive. At ali events, there is no one who questions

that the flavor which is produced in the ripening of cream comes from th?

220 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

bacteria action and not from the action of unorganized ferments. It must
be stated, however, that although this general explanation is beyond dis-
jute there are some problems connected with cream ripening that we do -

oot yet fully understand, and which we must hope in the future to solve
more satisfactorily.

EFFECT OF DIFFERENT SPECIES OF BACTERIA UPON CREAM
RIPENING.

We have frearned, further, as the result of the work of many bacter-
iologists, that the so-called dairy bacteria are of many kinds. By this
iS meant that the bacteria which may get into the milk in considerable
tumbers under ordinary or slightly unusual circumstances are of many
different species, just as many di*ferent species of weeds will grow up-
‘on a piece of land left to itself. The source of these bacteria has been
studied and is now more or less understood. They come largely from the
exterior of the cow, especially from dirt clinging to her hair, or from
the milk ducts; or they may be in the vessel into which the milk is
drawn. There are other sources, but these are the chief. Now these
various species of bacteria have very different effects upon the cream if
they are present during the ripening process. The majority of the
species appear to have no especial influence, and may grow in thecream
without any especial effect upon the butter. Some of them, however, pro-
duce changes in the cream which give rise to the products imparting the
desired flavor and aroma. Others produce changes which give rise to an
abnormal ripening resulting in an improper consistency in the cream
and more especially in unpleasant flavors and aromas. ‘These of course
the buttermaker desires to keep out of his cream, for it is these, in large
degree at least, which produce the inferior qualities of butter which come
rom improper cream ripening. Accordingly to our present knowledge
the majority of the species of dairy bacteria may be looked upon as neu-
tral so far as concerns an effect upon butter flavor. A few may be looked

upon as favorable and a few as unfavorable.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 221

Since the bacteria which are in cream are so varied in their action, it.
may be perhaps a matter of little surprise that the ordinary process of
cream ripening is so likely to give a good result, and that without any
artificial means of controlling the species of bacteria that may be present
a butiermaker can so commonly obtain a good product. The reason for
this, however, is apparently threefold. In the first place, although the
number of species Which produce a favorable cream ripening is appar-
ently not so very greai, these are species which are most common
around an ordinarily well kept dairy. Consequently if care is taken to
keep the dairy in good condition it is most likely that cream will be
especially supplied with species of bacteria which produce good results,
and it is only under unusually improper conditions that the unfavorable
species become especially abundant. Secondly, there are reasons for be-
lieving that the species of bacteria which produce good results, under or-
dinary circumstances prove to be more vigorous than the others and.
grow so rapidly as either to crowd the others out of existence or to coun-
teract any efiect which they may produce. Third, the temperature used
in ripening cream is such as to stimulate the growth of the favorable
species while it checks the growth of many other bacteria. Thus the
process of cream ripening is commonly satisfactory. But although this.
is the case, buttermakers the world over are ever and anon troubled with
an improper type of cream ripening, and this makes it very desirable
that if possible some means of controlling this process should be placed.

in their hands. ~

For a long time buttermakers have, to some extent, attempted to:
control the ripening artificially by the useof “starters.” For many years.
it has been the custom, at certain seasons of the year when the cream.
does not sour quickly, to add at the beginning of ripening a certain
amount of soured milk or cream. The purpose for which this has been
done is not so much for controlling the character of the ripening as for
hastening it. The name “starter” indicates this. But itis at thesame.
time, we shall see later, ameansof controlling the character as well as.
hastening the rapidity of ripening. About ten years ago it was first sug-

222 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

gested by bacteriologists that an artificial means ot controlling this pro-
cess might be devised, and Prof. Storch of Copenhagen first conceived that
it might be possible to furnish buttermakers with cultures of the proper
species of bacteria to add to their cream for the purpose of ripening,
somewhat as yeast is used in brewing. This experimenter was one of
the first of dairy bacteriologists,and not only conceived the method but
put it into practical operation in Denmark. His meted consisted in first
treating the cream by a process uf pasteurization, i. e., heating to about
165 deg. I"., for the purpose of destroying most of the bacteria that
might be present, and then adding to it a properly prepared culture of
bacteria whose value in producing a good flavor had been determined by
experiment. This method is, of course logically, perfectly satisfactory;
for since pasteurization destroys most of the bacteria present in the
cream, it follows that the ripening will be produced by the species of bac-
teria of which a pure culture has been prepared. Prof. Storch was soon
followed in North Germany by Prof. Welgmann and others, and the
method adopted in Copenhagen was soon extended more or less widely in
Denmark and North Germany. In Denmark it is now used almost uni-
formly, and in North Germany quite widely, in general dairying. AlI-
though occasionally it has been adepted elsewhere, it can hardly be said
to be used in any other countries except incidentally in scattered cream-
eries. It is rarely used in ordinary dairying, although resorted to occa-

sionally for the purpose of correcting errors.

In this country the method of the use of pure cultures has had a
somewhat different history. It was introduced to our dairymen shortly
after its development in Copenhagen; but for some time few dairymen
knew anything about it, andit was hardly brought to the attention of
the ordinary buttermaker. Our buttermakers have not been in condi-
tion to pasturize their cream. For pasteurization there is needed special
apparatus, and the process involves considerable expense. For this
reason the method as suggested in Copenhagen was not very widely
adopted in this country. Aboutfive years ago a slight change was made
in the process. In order to bring the subject more widely to the atten-

poke,

ty
a

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 222

tion of our dairymen, our buttermakers were advised to use the culture
without previously pastuerizing the cream. ‘This of course is an illogical

method, since the cream is already filled with bacteria, and the

- addition of a new culture could therefore hardly be supposed to

give entirely satisfactory results. With this change in the method
of use of pure culture our buttermakers) were willing to try
them, and in a short time American buttermakers learned of their meap-
ing and experimented with them quite widely. Owing to the method by
which the subject was first brought to the attention of American dairy-
men, our buttermakers were led to expect too much from the use of such
cultures in the ripening of cream,and they were naturally disappointed
in the results. As a consequence the use of commercial cultures has de-
clined in the last three years rather than advanced. But one thing has
resulted from the attempt to introduce the use of pure cultures for
cream ripening to American dairymen. Nearly all buttermakers, at least
all who have a pride in the quality of their product, have learned of the
absolute necessity of a greater attention to the process of cream ripen-
ing, and nearly all have adopted such means as are easily within their

power for controlling this ripening.

RESULT OF THE USE OF PURE CULTURES.

In attempting to consider the results of the use of pure culture for
cream ripening, we must first notice that in this country these results do
not appear to be exactly in harmony with those obtained in Europe, and
if our experiments are compared with those in Huropéan creameries,
quite different conclusions will be reached. The reasons for this are two-
fold. First, it is evident to anyone who has traveled in Europe that the

taste of Europeans differs from that of Americans, and the peculiar qual-

ity which is there regarded as characteristic of the best butter is not such

as is desired here. Itis quitecertain that the highest quality of American
butter would not be regarded in Europe as equal to the highest quality of
HKuropean butter, and viceversa. The matter of flavor and aroma is purely

a question of taste, andifadifferent product is required in this country

224 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

from that required in Europe, it is not to be wondered at that the results
of experiments in obtaining good butter may not be in harmony in the
two countries. Second, it is quite possible that the Huropean farms and
dairies kaving been used for many more years than American farms, are .
more thoroughly stocked with bacteria of all sorts, and that there is
therefore a greater abundance of unfavorable bacteria and greater ten-
dency to unfavorable ripening in European diairies than in, this country.
Ift his is the case we againhavean explanation of the difference in re-
sults.

METHODS EMPLOYED IN THE USE OF PURE CULTURE.

Before taking up in detail the results of the use of starters in cream
ripening it may be well to outline briefly the general method of their use.
We notice in the first place that there are two quite different methods.
The first begins with the process of pasteurization, the eream being heated
to a temperature of 155 to 165 deg. F. for a few minutes and then cooled.
This temperature destroys, in a considerable degree the bacteria which
are present and thus prepares the cream for the pure culture. The sec-
ond method proceeds directly to the use of cultures without such pasteur-
ization. In whichever method used, the process of preparing the starter
is essentially the same. if a commercial starter is to be used the butter-
mnaker buys a small amount of this, an amount which is insufficient for
direct use on his cream, and which he is told must be “built up.” He is.
directed to take a small amount of skimmed milk or whole milk, to steril-
ize the same by heat and then aiter cooling to put into it the commercial.
culture which has been purchased. The mixture is then to he allowed.
to stand for about one day, and then poured into a larger amount of
eream or milk for the purpose of still further increasing the number of
bacteria. There is thus obtained after a day or two a _ considerable
amount of milk which has become typhically and properly ripened under:
the influence of the commercial culture which has been growing in it.

The cream thus ripened is used as a “starter” in the general mass of:

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. DD's
cream, in proportions which vary with different buttermakers, accord-
ing to experience, ranzing from 2to 10 per cent.

There are at the present time a dozen or twenty different kinds of
commercial cultures upon the market in this country, and’ Hurope. They
are furnished in various forms, sometimes as a milk culture in bottles,
sometimes as boullion cultures, sometimes in the form of a powder,
sometimes in the form of a paste. In all cases, however, the culture as
furnished consists simply of great numbers of certain species of bacteria
intermingled with some material which will give a little greater bulk.
It has been found extremely difficult by those who have prepareld these-
cultures to prepare them and distribute them in such a way as to insure.
their purity, and) many of the failures which have resulted, especially
in the early years, have come frcem fhe fact that the cultures used haye-
not been pure. But with experience it has become possible to avoid
the errors of early years, and the cultures which are mow furnished are
more uniformly) pure. It may be also stated that the price at which
these cultures are furnished has been constantly lowered, until now they
can be obtained by the buttermaker at a price So small as to be really

inappreciable in a general busines; of buttermaking.
THE USE OF PURE CULTURES WITH PASTEURIZATION.

When attention is turned to experimental’ tests which have been
carried on in Hurope as to the comparative value of butter thus made
and butter made without the pure cultures, it is observed in the first
place that apparently the process in question does not produce butter |
which is quite so good as the very best type of butter that is sometimes
produced in dairies that do not use this process. In other words, best
quality of butter is aparently made without pasturization and pure cul-
tures. However, these exceptionally. fine grades of butter are only rare-
ly found, the average butter being somewhat inferior. While, then, the

highest grade of butter is not improved, the general average of the but-

226 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

ter made by the process in question is higher than the general average
of butter made without these cultures. The use of pure cultures thus
increases ‘the uniformity and raises the gemeral average, but does not
improve the highest quality of butter made without it. Second, it has
become very, clear in the course of a few years that the use of pure cul-
tures will not make the highest quality of butter out of, poor cream. It
is just as necessary that the cream which the buttermaker ripens with
pure cultures shall be of good quality as it is when ripened without the
cultures. ‘While the quality of butter made from poor cream may be.
improved by. the use of pasteurization followed by pure cultures, some
effects of the inferior quality of cream will remain inspite of that. Third,
experiments have shown that the use of pasteurization with pure cul-
tures will mot correct the. errors due to slovenliness in dairy matters. It
is just as necessary that care should be taken in all details as it was be-
fore the cultures were adopted.

In general dairy practice the results have been perhaps more favor-
able than in experimental tests. This is doubtless due to the fact that
the dairy has a great variety: of d ifficulties to contend with which can be
more readily eliminated in experimental tests than in general practice.
If the use off pure cultures, there focre, is of any value in correcting errors
coming from carelessness, it is very clear that the use of such culture in
general practice where carelessness is to be expected would be more val-
yable than it wouldiappear from the experimental tests where careless-
ness can be eliminated. It has appeared from the several years, of uses
of such culture that an advantage is gained in at least three different
points.

First, this method! enables the buttermaker to handle his cream
much more easily and uniformly. He can regulate the ripening in such
a way that his cream will always be of a certain grade of ripeness ata
certain time of the day; fora little experience tells him how much of
his culture, under proper conditions, should be added to the cream to
produce the proper grade of ripening at the particular time when he de-

sires to churn. ‘The advantage of this is evident to anyone who manages

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 227

a creamery, and in itself is regarded by many as of sufficient importance
to warrant the use of cultures, entirely independent of any other effects.

Second, there has resulted, as already mentioned, a decided increase
in uniformity in the grade of butter that is produced. The buttermaker
can depend more certainly upon producing butter of a certain grade,
month after month, than he can without commercial culture. It
must not be understood, however, that there is absolute uniformity, for
variations still appear. But generally dairy practice in Europe has cer-
tainly warranted the conclusion that the use of pasteurization and pure
culture gives a greater uniformity than the making of butter without
their use. In addition to this in crease in uniformity, it is a general be-
lief on the part of the dairymen who have used the cultures where they
are widely used, that there is an improvement in the average quality
of the butter asi well as the uniformity.

‘Third, it has become pretty diefinitely. agreed that the flavor of the
butter is improved andirendered more uniform by the use of such cul-
tures. it is somewhat difficult to obtain a definite proof of this owing
to the uncertainty: of scores in butter tests. Probably the. most strik-
ing indication sof the vaiues of these methods is the fact that the use of
pasterization wito pure cultures of bacteria is being adoptedi by the man-
ufacturers of oleomargarine products. (These manufacturers, who are
certainly good business men, know that their success depends upon get-
ting a good flavor in their product. To obtain this flavor they are adopt-
ing the process of mixing with the oleomargarine fats a certain propor-
tion of soured milk, the sour milk giving to the product a flavor some-
thing in the same way that the souring of cream flavors the butter.
Now the oleomargarine manufacturers have learned that to accomplish
this purpose mose satisfactorily they musi first pasteurize their milk
and subsequently inoculate it with pure cultures of bacteria. Some otf
them have even established bacteriological laboratories in their factor-
jes for the purpose of controlling the matter as rigidly as possible. It
is evident enough that this method of the use of bacteria culture would

not be adopted at such an expense by the manufacturers of oleomargar-

228 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

‘ne products if they had not satisfactorily proved to themselves that an
.mproved flavor is thus obtained. In buttermaking the pusinece of in-
dividual makers is usually so much smaller than that of the business of
oleomargarine manufacturers, that the necessity of the new processihas
not been so generally felt, and certainly has not been. very widely adopt-
ed.

It has been questioned whether butter made in this way has as good
keeping properties as that of ordinary butter. (This matter is not settled
as yet. Some experiments seem to indicate that culture butter does not
keep well, while others reach the conclusion that the butter keeps per-
fRectly well. There is. still a difference of opinion, and certainly the dif-
ference in the keeping quality is not markedly great. But the butter-
makers say it makes little difference, since their product is consumed
almost immediately.

With the exception of Denmark and some of the neighboring parts of
northern Hurope, the method of cream ripening here mentioned has
been only incidently adopted. In the other European countries the use
of pure cultures is regarded simpiy as a means of getting rid of certain »
dairy troubles. All the creameries are subject occasionally to the oc-
curance of unpleasant tastes in the buttter, due to improver ripening.
Understanding these circumstances the dealers recognize that the use of
pasteurization followed by pure cultures is a valuable means of getting
rid of the trouble. While this method of cream ripening is then re-
garded as of use at periods of especial difficulty, it is mot generally
adopted outside of Denmark.

Pasteurization of cream. involves a good deal of trouble and/ expense,
and the American buttermakers have generally not been willing to adopt
it. They have, however, felit! the necessity of some means of controlling
the ripening, and they have therefore quite widely worked upon the plan
of using cultures without pasteurization. "This is undoubtedly: a make-
shift, and is logically an incorrect process. The cream which they ob-
tain is already well inoculated with bacteria, andlit is clear enough thai

to obtain the proper result from the inoculated culture the bacteria al-

me al

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 229

ready: present should be gotten rid of. ‘Nevertheless there are not want-
ing scientific experiments which indicate that if a larger number of cer-
tain vigorous species are added to cream, and! the cream is kept at a
proper temperature, these organisms will grow so rapidly that their
Own effects will be produced'in spite of the other bacteria that may be
present. At all events, general dairying in-this country has very wide-
ly adopted this method! and’ with what seems to be at least a partial suc-
cess. It must be remembered that in using this method success depends
upon inoculating the cream with a large quantity of an exceptionally
vigorous organism the effect of which shall be greater than the effects of
those already present. For this reason it must be recognized that we
‘cannot expect the uniformity which wouid come from the use of pasteu-
rization. ‘We should expect that, whereas the process: might be useful in
many, perhaps the majority of cases, there would be frequent instances
where the method failed.
The result of the use of cultures without pasteurization are not uni-
form. If we try to compare the resuits with those of spontaneous ripen-
‘ing, i. e., without the use of “starters, we con obtain our data only from
a wide experience of buttermakers. Wecan hardly expect to learn much
from the data given by individua! experimental tests, since the question
as not whether the methodiis useful in any individual case, but whether
it is of any practical valueunder the widely diversified conditions of gen-
eral dairying. Experimental tests upon this subject must therefore al-
‘ways be regarded of less value than the general verdict of dairymen.
‘The use of special starters in this way has been more and more widely
cadopted in the last five years until it is probably true that a majority of
the better creameries andi dairies have adopted this: process.
Buttermakers emphasize in dairy papers over and over again the nec-
assity of good starters. The advantage in the use of such starters has
‘been threefold. In the first place there has frequently been produced
an improvement in the quality of the butter. In very many instances

‘the butter almost at once becomes of a character which demands ap-

“preciably higher market value. In general dairying, then, whatever

230 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,

may be the result of individual experiments, there has been animprove-
ment which has been so satisfactory ag to lead a constantly extending
use of starters. Second, there is little question that there is a greater
uniformity in the butter, although the butter is less uniform than when
pasteurization is used. Third, the buttermaker certainly has a better
control over the ripening process than by the method of spontaneous
ripening, for by the addition of the starter he can with very great ac-
curacy determine beforehand the rapidity of the ripening and the time
of churning.

Because of these results! this method of making butter has been very
widely adopted. Whereas, ten years ago the use of special starters was
frequently resorted to, they were reserved practically for cold weather
when the ripening took place slowly, and no very especial attention was
given toward obtaining the proper starter. But today starters are used
very widely, /They are used throughout the year, even in hot weather in
many cases, and especial attenticn is given toward: obtaining the proper
kind of starter. There are, however, two quite different methods of pre-
paring these starters, one by the use of pure cultures, the other by use
of natural starters.

Use of non-pasteurized cream with commercial pure cultures.—
This method of preparing starters is by the use of commercial cultures
which are so easily purchased. These can be obtained at regular inter-
vals from different. supply centers, and then,by the use of very simple
methods, can be built up into a preper culture for adding to the cream.
Such a starter is practically uniform in all cases. This has alreadiy
been described, and need not be further emphasized.

Use of Non-Pasteurized Cream with Natural Starter.—A far more
common method of obtaining a starter for the purpose, one, that is now
adopted widely in American dairies, consists in using what is known as
x natural starter. A natural starter is within the reach of any butter-
maker, independent of commercial cultures, for it is Something that can
be made in, any dairy entirely without any aid of a bacteriologist. Of

course it does not involve the expense of purchasing a pure culture, and

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 231

for this reason has been adopted in hundreds, perhaps thousands, of
dairies where commercial cultures have been adopted in one.

The method of making this natural starter issimple. ‘There may be
various plans, but one which is satisfactory enough is as follows: A
perfectly: healthy, cow from a cleanly, well kept dairy is selected. After
the under part of the body is carefully brushed, and the udder mois-
tened with a damp cloth, the first few jets of milk fromthe teats are re-
jected, and the rest is drawn, intosterlized vessel. This is then covered
at once and taken to the dairy, heated to a proper temperature and pass-
ed through a separator. ‘The skim milk thus obtained is again collected
in a sterilized vessel carefully covered, and set aside to sour. After it
has become properly, soured it serves as astarter for the cream ripening
process. Of, course there are many other methods of obtaining natural
starters, for a natural starter is nothing more than a lot of skim milk or

whole milk obtained under especially cleanly conditions from an ex-

ce@ptionally good dairy and allowed to sour naturally. Gee |

Of course it is impossible for the dairyman to be sure that such a
natural starter contains the species of bacteria that is wanted for ripen-
ing. Sometimes’ it miay contain proper species and at other times an un-
favorable species. Logically then the use of a natural starter is very
unsatisfactory. But our dairymeu are not so much interested in the
logic of the method as they are in practical results, and'care not whether
the process they use is theoretically the best, provided: it gives them a
good quality of butter. There can be no question that the use of nat-
ural starters thus made has been a very decided advantage to the but-
termaker as it has been adoptediin the last ten years. If this were not
true, of course we should not expect that this mode of ripening cream
would have been so widely adopted and would have ‘been! so generally,
one might say uniformly, recommended by buttermakers.,

We may perhaps advantageously ask why a natural starter thus pre-
jared should commonly be a good one and produce a desirable type of
ripening when we remember that the milk obtained in this way has op-

portunity for contamination with many kinds. of bacteria. The only

222 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

answer is that the bacteria which are within the cleanly; cow’s teats, and
thence get into the milk, are most commonly of the diesired) character.
Favorable species are morecommon than unfavorable. This appears to
be demonstrated beyond question, and of course if the milk is then
drawn into sterilized vessels'and kept from further contamination, the
resulting starter will have been produced by the growth of advamtageous
“species of bacteria. it will occasionally happen that a starter obtained
‘in this way will not be satisfactory. ‘There are some cows that for some
unknown reason do not furnish the proper kind of bacteria. There are
cows in a dairy herdin' Middletown whose milk when drawn in this man-
mer will not sour at all, and will contain no species of bacteria fitted for
cream ripening. But’ in general this is not the casie and the milk of the
prdinary cleanly kept. cow usually does contain bacteria useful for:cream
ripening. :

If we try to compare the results obtained by the use of commerciai
‘cultures and those obtained by natural starters in our general dairying
in this country, we reach the conclusion that there is, very little differ-
ence between the two methods. Both methods are certainly commonly
useful andi in many cases there h'as been a very general improvement im
the quality of butter as they have been used. Asa result of experimen-
tal tests it has appeared! that in some cases, certainly, a natural’ starter
thus obtained produces results rather better than any one of} the com-
mercial cultures compared with them. In other tests the reverse is the
ease. But in accordance with the general experience of dairymen and’
tests of experiment stations there is nothing special to choose with re-
gard to the two methods of preparing a starter so far as concerns the
effect upon the butter. It may be hoped that in time bacteriologists can
produce a commercial culture that shall be superior to a natural startér,
but as yet they have hardiy done so.

As a result, the method that will be adopted by the buttermiaker re-
solves itself into a matter of convenience. It is frequently easier for
the buttermaker to use a commercial starter than to go to the necessary

trouble of hunting up the proper barn and obtaining a natural starter.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. DAS

This is especially true in the case of the large creameries. where connec-
tion with the individual farm ig a somewhat indirect one. Moreover, it
is rather easier to make a proper culture from the commercial starter
than it is to make a proper culture by the other method. Furthermore
the culture made by a commercial starter is practically certain to be con-
stant, while the natural starteris not so uniformily to be relied upon.
A commercial starter will be constant if it is a pure culture to start with,
while the natural starter made in any of the methods described is not
absolutely sure of being uniform. For these various reasons the use of
commercial starters is preferred by many. rather than to take the'trouble
of preparing the natural starter.

On the other hand, the commercial culture is a matter of some
little expense, although this has been so reduced as now to be insignifi-
cant. For this reason by far the greater number of buttermakers at
the present time prefer to prepare their own starters, since they can do
so without expense, rather than to purchase the commercial culture.
Hence it is that in' the dairy communities of Our own country, except
where the ripening is allowed to take place spontaneously, the method
most widely adopted for cream ripening is to inoculate the unpasteur-
ized cream: with a natural’starter.

The following is a summary of the conclusions’ presented in the
bulletin:

1. The market price of butter depends in a large degree upon the
character of the ripening of the cream.

2. The only method the buttermaker has of controlling this ripen-
ing is by, the use of “starters,” followed by a maintenance of a proper
temperature.

3. The most logical method of using these starters is first to pas-
teurize the cream and then inoculate it with a pure culture of a favor-
able species of bacteria. ‘This)method is almost universal in Denmark,
but it produces' very milk flavored butter and has not been extensively
adopted elsewhere. It is better adapted to European taste than to the
taste of lovers of butter in the United States. .

234 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

4. The use of starters without pasteurization has been quite widely

adopted in American creameries. This is a less logical method, but the

results are satisfactory. The butter obtained is more highly. flavored
than that from pasteurized) cream.

5. The starter used may be either a commercial starter or a natural

starter. There is little to choose between them. The latter is

more
commonly used in the United States.

The question whether the one or
the other should be used is largely a matter of convenience.

6. The use of starters’ will not make good butter out of poor cream,

“hed 1e

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. De

The Dairy Department of the University
: of Illinois.

This department has two well defined divisions. The first dealing
with the management of dairy farms, the ecomomic production of milk
and its supply to the customer, together with the whole subject of bacter-
jiology, isin charge of Mr. W. J. F aser, head of the department. The di-
vision of dairy manufactures, covering the whole question of creaming
and the making of butter anid cheese, is in charge of Mr. Oscar Erf,.a grad-
uate of the University of Ohio and an expert in designing and operating
dairy machinery.. Mr. Fraser has spent a number of months in Europe,
studying the most prominent dairy questions in that country, but will re-
turn in time for the opening of the college year in September. The work
of these two divisions’ is distinct and yet is kept thoroughly co-ordinated.
The need of the student is not lost sight of. (Whether he is studying dai-
rying from the stand-point of tht milk producer, or from that of the man-
ufacturer, he will be kept face to face with the problems that will most
intimately concern him. The division of work between the instructors
is such that neither is troubled with the details of the other, thus secur-
ing his entire time for the problems within his owm special field.

‘The University has been led tec make this division within the De-
partment of Dairy Husbandry, because it believes that the education of
tthe farmer who isiamilk producer is fundamentally distinct from that of
the manufacturer of dairy products, and it desires to meet the needs of
both without requiring either to take work that is especially designated
for the other. With the completion of the new building there will be in

operation, besides offices anid class rooms, the following special labora-

236 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

tories: One in pasteurizing and bottling of milk, one in tesiting for fat
and total solids, one in cream separation, one in butter making, one in
eheese making and one in dairy pacteriology. These subject are kept en-
tirely distinct in the matter of instruction and the student for the time
confines himself| strictly to the subject in hand. Thus heamay'takecream
separation without taking butter making, though he may! not take but-
ter making without having had cream separation.

A's showing some of the subjects that are treated in this department,
aside from the ordinary questions of dairying, it is well to notice that
nine weeks are given tothestudy of Factory Management under Mr. Erf,
and an equal amount of time to city milk supply under Mr. Fraser. Both
jubjects are elective and offered only for those students especially inter-
ested: in these particular lines.

The subjects of Stock Judging and Breeding are taught in the De-
partment of Animal Husbandry and only the special dairy; subjects are
considered under the management of dairy farms asitaught by Mr. Fraser.
Itis thedesign of this department, not only tooffer the study of fundamen-
tal situdies in dairy industries, but to offer them separately, so that he
shall have a clar idea at'all times of the problem he is studying, whether
it is the cow herself, her feed’, her housing, or the care of the milk; or
whether it is)a question of themachinery of the dairy, the character of

the product; or the kind of package in which it is sold.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 2G
Se ae

Variations in Milk and Milk Productions.

PROFS. E. DAVENPOR?T AND W. J. FRASER.

The yield of milk from different cows under the same conditions:
differs greatly, and that from the same cow varies widely from dayi to:
day.

The composition of milk is highly variable; the ratio of fat to other
solids, and that of solids to water, are not constant as between different.
cows or for the same cow on successive days.

The percentage of fat, or of other solids, is not always highest in
the smaller yields, but cows that give milk with a high per cent of solids.
generally show a low total yield.

Fat is the most variable constituent of milk, and its variations are
independent of those of the other solids; therefore the yield of milk is.
a better index of the other solids than it is of the fat.

As regards the first and last milk drawn, the proportion of solids.
not fat is higher in the first, but the proportion of fat is decidedly
greater in the last.

When the milking periods are unequal the longer period will gen-
erally, though not always, give the larger yield of milk, of fat, and of
solids not fat; but the difference in yield does not correspond to the
difference in time; that is, the secretion calculated per hour is greater
during the shorter pericd.

Neither day time nor night time is shown to be superior as a milk.

producing period.

238 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Different cows differ in their power to make milk from food, and
the same cow varies in this respect from time to time.

It pays to select the individual according to her power to manu-
facture milk from food, and according to the character of the product.

Aside from the influence of f00d or environment each animal ex-.
hibits individual variations of her own, and such variations tend to show
something like periodicity in the separate functional activities of the
animal body.

HOW THE EXPERIMENT WAS CONDUCTED.

For a period of ten months, beginning May 1, 1897, the yield of milk,
of fat, and of solids not fat, was determined for ‘each of five cows and
separately for each milking. Of the cows under experiment Dolly and
Janet are high grade Jerseys, Jochemke (called Jock) and Lady Pietertje
‘Veeman (Called Lady Pietertje) are registered Holstein-Friesians, and
Eva is a high grade of the same breed.

The animals were pastured during the summer, and in fall and win-
ter they received the same kinds of food in such amounts as their
appetites required. It was in no sense a feeding experiment, and no
attempt was made to comparethe yield of milk with food consumed.
The sole object was to study the daily and periodic variations in the
yield and the character of the milk from the same and from different
animals kent under conditions as nearly as possible like those in com-
mon practice. Throughout the experiment the milking periods were by
design unequal, the pericd from morning until evening being 11 hours
and from evening until morning 13 hours. This inequality is common
on the farm, excepting that the periods are generally reversed in length
during the summer season.

All tests were made in duplicate. Fat was determined by the Bab-
cock method with accurately calibrated bottles. The solids not fai
were determined with the Quevenne lactometer and the results calcu-

lated from Babcock’s tables.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 239

To discover what the experiment teaches concerning certain general
principles the records of all cows for the first three months are com-
piled and the results tabulated and briefly discussed. The records of
ali the cows for the month of May though voluminous are published in
full to facilitate a study of variations as between individuals. Follow-
ing this are given full records of one of the cows for the entire experi-
ment in order to afford data for a study in individual variations from
day to day and throughout an extended period. All the tables are drawn
upon for data bearing upon the constitution of milks produced under
varying conditions as to animals and time, but not disturbed by feed.

Last are certain miscellaneous data of interest in the same connection.
VARIATIONS IN MILK.

Table 1. Total yield of milk in pounds per month, morning an‘

evening.
JOCK DOLLY EVA JANET Lady .
. Pietertje
Glo 1d, “JOG WN, Bo Ws JO il, Bly iaNg Op ia0y, a.m. p.m. a.m. p. m.
May ..... 445.5 371.6 338.7 277.1 306.1 271.3 574.6 304.0 583.4 482.9
June .....301.4 266.4 335.8 277.0 269.0 234.3 3860.7 309.3 491.6 428.3
DUA vacs 44.6 58.5 292.6 273.4 222.1 213:0 299.4 279.8 390.7 372.2

As would be expected the largest yield is at the morning milking.
The only exception is that of Jockin July at the close of her milking
period. Why conditions should be reversed in her case is a mystery
that is not cleared up by the clecsest study of her daily performance.
The greatest difference in favor of the morning milking of any cow and
for any month is 100.3 pounds, or 18 per cent, of Lady Pietertje for May.

The question next arising is whether or not the excess of the morn-
ing’s milking over that of the evening corresponds exactly to the differ-
ence in the length of periods which are to each otheras13tol1l. Tothrow

: light upon this question the following table is constructed:

240 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Table 2. Yield of milk calculated in pounds per hour, morning and

evening.
JOCK DOLLY EVA JANET doy
Pietertje
a.m. p.m. a.m. p.m. am. pm. a.m. p.m. a.m. p.m.
May ea 0 e 1209 84 16 16 .80 93 9 1.45 1.42
AU OSH o'di5.0,04 Sidi ios Ue akon) 3o = sOllr offal 92 94 1.26 1.506
SIDI a hae toy 4 13 .20 15 Kee) eo) 62 17 .85 Ot: 105)

Of the fifteen calculations in the above table ten show that more milk
was secreted for each hour of the time from morning until evening, and
five show more milk secreted for each hour of the longer period from
evening till morning. The differences in favor of the longer period are
very slight and never over .04 of & pound per hour, or about 4 per cent.
On the other hand the excess in favor of the shorter period is commonly
much larger—in case of Lady Pictertje for July rising to .12 of a pound
or 11 per cent; and in the case cf Eva for June to .1 of a pound per hour,
or 14 per cent. This difference in favor of greater rapidity of milk
secretion between the mcrning and evening milkings may be due either
to the shorter period cr to the time of day. Experiments now in pro-
gress in which the milking periods are each 12 hours in length have thus
far failed to show any advantage of the day over the night for milk
secretions. This seems to indicate that for milking reriods of unequal
length the yield of the shorter is greater in proportion to the time in-
volved than that of the longer.

VARIATIONS IN FAT.

Table 3. Total yield of fat in pounds per month, morning and even-

ing milk.
Lad
JOCK DOLLY EVA JANET Pietetiie
\ a.m. p.m. a.m. p.m. a.m. p.m. a.m. p.m. a.m. p.m.
May .....15.30 13.60 15.60 13.40 10.30 9.93 15.70 13.27 18.43 17.738
June .....10.60 9.90 14.71 12.23 9.24. 859 15.15 13.06 15.79 14.25

SON a oi0 8c 4.73 2.22 13.21 12:28 7.73 ~ 4.78 13.17 12:43 “13-373 tae

i

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 245

The general principle appears to hold in the yield of fat as in the
yield of milk; namely, that the greater yield is from the lonzer period.
Yet there are three exceptions: one of Jock as she is going dry, one of
Lady Pietertje in July in which she yielded 2% per cent more fat ir
the shorter period, and one of Eva in the same month with a slight
excess in favor of the evening milking. Again, it is interesting to notice
below the rate at which this fat has been manufactured per hour during
both the longer and the shorter periods:

Table 4. Yield of fat calculated in pounds per hour, morning and

evening milk.

JOCK DOLLY EVA. JANET _—_,, Lady.
Pietertje
a.m p.m. a.m. p.m. am pm. a.m. p.m. a.m. p.m.
Mia oo. 038 .040 .039 .039 .026 .029 .0389 .039 .046 8.052
June ..... .027 .030 .038 .037 .024 .026 .039 .0389 041 .043
DUlYas~ sss 005 .008 .032 .037 .019 .023 034 .038 .033 8.040

Even more pronounced than in the case of milk, the calculated
hourly manufacture of fat is greater in the shorter period. Out of the
fifteen cases there are but three exceptions. In two of these the secre-
tion per hour is the same for the two periods and in the remaining
instance the excess in favor of the longer period is but .0001 of a pound
per hour, a difference that is insignificant. On the contrary the differ-
ences in favor of the shorter pericd are pronounced and in one instance
it is .007, or seven times as great as the greatest difference in favor of
the longer period. The evidence is unmistakable, and to the effect that

the rate of secretion of fat is more rapid for the shorter period.

Because of the considerable excess in time in favor of the long
period more fat was yieided at the morning milking, and yet the ten-
dency to greater production of fat during the shorter time was so
marked that in nearly every case the average per cent of fat was higher
for the evening milking.

Table 5. The average per cent of fat, morning and evening milk.

242 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,

JOCK DOLLY EVA JANET Lady

Pietertje
ampm am pm am. pm a.m. p.m. a.m. p.m.
Mays... 8 3.438 3.66 4.60 4.84 3.38 3.66 459° 437° BAG aon
June.« ..00.8.de 81, 4988)" 4.42 343): 13.60%. 4:20 — 64.20 Caer ea
Uy Coes 3.88 3.80 4.51 4.47 3.48 3.65 4.40 4.44 3.42 3.65

VARIATIONS IN SOLIDS NOT FAT.

Table 6. Total yield of solids not fat in pounds per month, morn-

ing and evening milk.

JOCK DOLLY EVA JANET Lady |
Pietertje
a.m. p.m. Ble Wal, JO 100, Eis Ii Ils Ay idly Bio WN, JO, da).
May snc. 41.98 35.84 32.01 25.99 26.85 24.18 38.63 26.89 52.51 43.70
June ..:..29.91 26:33 39.77 26:27 24.28 920-382 23.15 (270-90 4439 eso

July <=. 4.32 5.89 27.81 25.68 20.42 19.386 27.29 25.31 35.79 33.78

With. one exception the yield of solids not fat is greatest for the
morning milking, and that exception is with Jock in July, whose milk
yield for that month is higher during the shorter period. This excep-
tion is notable, not only because it is the only exception, but because
the excess yielded during the shorter periods amounted to nearly 25
per cent. It will ke noted that Jeck in going dry reverses nearly every
principle established by the other cows. That this is due to individ-
uality and not to the fact of going dry may be seen by a study of the
records of Lady Pietertje for October. The foliowing table is prepared
in order to learn whether this excess in favor of the morning corres-
ponds with the increased time involved:

Table 7. Yield of solids not fat calculated in pounds per hour,

morning and evening milk.

JOCK DOLLY EVA JANET Be cee
letertje
Blo 106 105 al Bhs 10d, JO} Waal, Bh 100, 0) 1801. yy Teily JOy Jods he IO, 09 Wal
IMIR erlang ae 04 = 104 > 079 076 069 > .0738 — (2083 1.079) 2180 as
June ..... .0O71 .080 .081 .079 062 .065 .085 .085 .114 117
LVS. oe 012.020 071" 2078 051. 205%. 070.3 2077. = 2089" 039

Nine of the above instances indicate a tendency to a greater hourly

manufacture of solids not fat during the shorter period, but the differ-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 243
ences are inconsiderable and notably less than the corresponding differ-
ences in fat production. Inthe six remaining cases the rate of manu-
facture is the same for both periods or slightly in excess for the longer.
This substantially agrees with the yield of milk as a whole rather than
with the secretion of fat which tends. much more strongly to be higher
for the shorter period. So true is this that the following table show-
ing the average per cent of solids not fat for the morning and evening
milking exhibits only inconsiderable differences, which, moreover, are

by no means constant as between morning and evening milk.

Table 8. The average per cent of solids not fat, morning and even-

ing milk.
JOCK DOLLY EVA JANET Lady,
Pietertje
a.m. p.m. a.m. p.m. a.m. p.m. A, 100; JOo Taal, a.m. pm.
INES os cers Ae Od 945 9:88" 9207 9.11 8.98 8.85 9.00 9.05
mer =... 9:92 9:88 9.46. 9.48 9.03 9.10 919 59.02 9.03. 9.02
51) UN eae eae 9.69 10.07 9.30 9.89 9.19 9.09 SiO 92052 Galo. 29-08

VARIATION IN TOTAL SOLIDS.

It now seems well to combine the fat and solids not fat and study
the rate of production of total solids.

Table 9. Yield of total solids calculated per hour, morning and even-

ing milk.
JOCK DOLLY EVA JANET Eee
Bhs We )05 lle Bly 10, “JO ial, Bhs 100, Oy Wal Big 1d, | JNs WA, Bl, idaly JOb Veoh.
MiaWamee tae 14400 Ais 115 .093 .102 22, 118 176 181)
hee OOS: 110) NG dS O86. « 091: 3.124.124. 155. 160
pb ae i ee Ook Omer allts t. 070 .080 COATS] aA a ee

et —— ———— ——-— —_——=- —-- = —— eee ———

Avenise 2.08) .094 113° to .084 091 = 117. 119 151 2159

With four exceptions the production of total solids calculated per
hour was’ higher during the shorter period. Of these exceptions three
were in favor of the longer period and in one the hourly production was
equal in both periods. Notwithstanding these exceptions, however, the

°

244 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
highest average for each cowis during the shorter period. The study of
these tables seems to show thatthe constitution of milk varies with the
length of the milking period, unless it may be later shown that the day
time is more favorable for milk production thanis the night, a contingen-
cy that has not yet been suggested’ by experiments at this station, as
shown by a careful study of the following table:

Table 10. Yields of evening milkings when the corresponding

morning milkings are taken at 100, and the periods between milking are

equal.
Milk Fat Solids not fat
March April March April March April
Lady Pietertje ............... 39 100 102 106 96 97
OVAiis coe oka ome ee eee 101. 100 96 92 100 99
ROS Cries orig oa aha le eee leno eee 95 100 89 103 95 99

The above is taken from another experiment now in progress and
exhibits several remarkable facts. During the month of March Eva
gave more milk in the evening than in the morning, but the other two
gave less. In April the yield of all was the same morning and evening.
Lady Pietertje for both months gave more fat in the evening milking,
but the cthers gave less, excepting Rose in April, leaving the evidence
divided. Regarding solids not fat, they all gave tess at night than in
the morning, excepting in March. Differences exhibited in this table
are apparently slight, but being averages should be significant. They
are arranged upon opposite sides of the question, and yet the differences
in favor of the morning milkingare greater than those in favor of the

evening.
COMPOSITION OF FIRST AND LAST MILK DRAWN.

A number of tests were made of the same and of different cows in or-
der to discover the difference, if any, between the first pint of milk drawn:
from the udder and the pint last drawn. (‘The average per cent. of fat in
the milk of each cowfora number of days before and after the trial is
shown in thetableforthesakeof comparison. ‘The udders were washed

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 245

before milking, except where indicated by a star. It was omittedin these
casesi under the impression that the manipulation incident to the wash-
ing might affect the per cent. of fat in the first milkdrawn. Theresults
do not indicate, however, that such was the case. The cows were milked
in the usual manner, through a funnel into a pint bottle until the first pint
was secured, after which they were milked into a pail until nearly finish-
ed. Toward the close they were again ansilnedl into bottles containing
one-fourth of a pint each, and when the milking was finished, the last

four quarter pints were taken as representing the last pint drawn.

It will be noticed that in every case the per cent. of solids not fat is
higher for the milk first drawn, and the percent. of fat lower; but the dif-
ference between: the fatofithe first and last drawn is much greater than the
inverse difference between the solids not fat, and its fluctuations are wi-
der from day to day, and between different cows. :

Table 27. Composition of first pint and of last pint of this sample

milking.
Per cent fat. Solids not fat. ~ Usual Ratio
per of fat
Total cent first to
First Last First Last milk fat last
iba @MaNe es i ese oe le koe 1.6 6.4 9.7 Wares ILO. © ig6) 1:4*
MID OE i CHET an a ee ee 1.4 3.8 9.45 9.10 20.0 3.5 ILO PAR (haz
Mae CAAVs 2 3. sie Be ce ee oes 3.0 5.8 9.61 $.35 16.0 3.5 ais)
MINTURN Ace esc acc ore Werk «ara teva en 4p b 5.6 OG WH. KES) = 5 Bio) e226
eur ONAVA Cie ae oe ead ae 1.2 6.4 9:62 9.15 21.8 3:5 1:5.3
PRVOTAP EY rn Sec seis is cle ose 1.86 5.60 9.61 9.30 18.6 3.5 1:3
ING EEC ere Ses ete ses ie SyeelleS: 0 e25s Oa eS 426 1:7.9
AJENTOVS Goes dct eae sel erage a 2.9 6.3 10.16 . 9.76 6.3 5.9 IE oes
OLAS Ga Waices. a6 8 hee wee es a 2.9 7.6 10.03 9.74 1.3)... 54 ie
JEINO- 5 HOR a ee ee eS ee 2.8 6.7 9.96 - 9.80 8.4 4.9 1:2.4
JUUIB HE Gai Se eee he 1.2 (2S O5 G10 8.6 3.7 1:6

* Udders unwashed.
See COMPARISON OF TWO COWS.

Two mature cows, Eva, a high grade Holstein weighing 1,200 pounds,
and Janet, a high grade Jersey weighing 875 pounds, were fresh on the

246 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

same day, March 16th. They: were immediately put under experiment to
test their comparative capacities for milk and butter production. During
the first period of 16 days the cows received equal amounts of bran, with
whatever corn stover their appetites demanded. During: the second pe-
riod of 21 days the grain ration was of ground oats and corn in equal parts
by weight, with corn stover ad libitum. (During’ the third’ period of 28
days the grain ration was unchanged, but the roughness was clover hay,
and during the fourth period of 23 days the grain ration consisted of corn
meal and oil meal in the proportion of 4:1 taken with clover hay for
roughness. Each milking was weighed, sampled, and tested separately
It will be noticed that the animals always received the same amounts
of the same kind of grain, and were allowed to satisfy their appetite in
roughness. Though it cannot be said that the refuse from this rough-
ness was: always identical in feeding value, yet the animals were so fed
that there was no noticeable difference in its amount or character. It
will also be noticed that roughness was corn stover the first and second
periods, and clover hay for the third and fourth, but that the grain was
the same for the second and third: periods, so that there ‘was never a
change of grain andi roughness at the same time. What the cows did
with this food for 91 days is fairly well shown in the following table.
Table 28. Amount and kind of feed consumed, and amount of milk and.
fat produced by two cows on the same feed for 91 days, in four periods.

FOOD CONSUMED

1st 2d 3d 4th
Corn Corn Clover Clover Totals Per
stover stover hay hay cent —
TV os ee ee oe ree 308.5 368 452.8 458.3 1587.1
PANE cae ee eee ee eae 298.9 30235 445.8 397.5 1471.3 ee oe
Difference ............ 10. 35.5 6.5 60.8 112.8 7.5

Corn & Corn& Corn&
Bran Oats Oats Oil meal

A eee wo el Se epee 207.9 293 394.5 289 1185.5
ANCE ie Soke ee Vee ene ae 207.0 295 394.5 289 1185.5
MILK PRODUCED
VEN? cae act cena eae nee 676.2 752.6 1024.7 771.1 3224.6
JANet si See ae 411.2 488.6 692.6 574.3% 2166.7 Spores
Differences s. — 21 wee es 269 264 332.1 196.8 1057.9 48.0
: FAT PRODUCED
| Dy 2 WR er ese saa Per ner er east Oe 27.7 26.7 34.3 26.0 140. See
5 (75) 0\(2) Ga one UN meena e 20.9 23-0 31.1 27.5 102.8

IDWS 5 Soa bo oo bbs 6.5 3.4 22 SLs leg 11.0

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 247

We really cannot fail to note that Eva gave 48 per cent. more milk
and 11 per cent. more fat on the same amount of grain and with an excess
of roughness amounting to only 112 pounds, or7.6percent.. Thispoints
to two principles, namely, that some cows are vastly more economical
consumers of feed than are others and that the character of pilk produced
is so different that one animal may excel in milkiand another excel in fat.
These cows were both mature, were fresh on the same day, neither suffer-
ed accident during the experiment, yet Eva produced 1057 pounds of milk
and 12 pounds of fat out of an extra feed of 112 pounds of hay'and corn sto-
ver. This difference in favor of Eva is far greater than any per cent. of
profit the dairyman may hope to make, and it teaches that in the last an-
alysis profits will depend! upou careful selection of the animal machine

that is to transform hay and grain into milk and fat and’ money.

be

248 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

THE NEXT CONVENTION

The next convention of the Association will be held beginning the
second Tuesday of January 1901 and continuing Wednesday and Thurs-
day. The dates are Jan. 8, 9, angd10. These dates were decided upon at
a meeting of directors held at the Briggs house at which President G. H.
Gurler presided and Directors Joseph Newman, J. H. Coolidge, and J. R.
Biddulph were present.

Reports of the Treasurer and Secretary were presented and ap-
proved. Both Treasurer H. H. Hopkins and Secretary Geo. Caven were
re-elected.

The place for holding the next meeting was left to President Gurler,

Director Coolidge, and the Secretary.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 249

/

LIST OF MEMBERS WHO PAID DUES
FOR 1900.

(This includes some whose contributions of $1 each were made to
the fund contributed by Belvidere.)

A

Alexander, C B. (Star Union Trans- Amdrew, H., Argyle.

portation Co.), Chicago.

Bills, Frank, Belvidere.
Bennett, Chas., Irene.
Beathke, Wm., Elmhurst.
Barnes, Thos., Belvidere.
Balliet, Jos., Belvidere.
Butler., Fred, Belvidere.
Bennett, H. J., Belvidere.
Barringer, H. G., Belvidere.
Burton, C. R., Kingston.
Barrett, F. E., Union.

Bloyer, Otto, Elkhorn Grove.

Benton, D. C., Kaneville.
Bloyer, Geo., Harper.
Bueler, Anton, Bemes.
Bender, A. C., Durand.
Burton, Geo. F., Mt Carroll.

Bates, A. M. (Worcester Salt Co.),
Chicago.

Blood, F. J. (Wells, Richardson &
Co.), Waukegan.

Butler, E. J., Elgin.

Branch, H. F., Kingston.

Bennett, W. F., Thomson.

Bagley, F. R. (Francis D. Moulton &
Co.), Chicago.

Beckman, H. C. (DeLaval Separator
Co.), Lafayette, Ind.

Bailey, O. J., Peoria.

Benton, C. R., Kingsiton.

Brophy, C. A., Hinsdale.

Burton, C. R., Kingston.

Burton, Truman, Belvidere.

250 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Blakeway, E., Redott.

Biddulph, J. R., Provindence.

Cobb, E. N., Monmouth.
Camp, L. E., Elmoville.

Chamberlain, D. S., Belvidere.

Crosland, Henry S., Capron.
Carr, J. W., Aurora.
Crosior, Eli I., Utica.
Christ, John, Washington.
Cassons, G. D., Hamel. .
Caincross, A. D., Amboy.
Carpenter, K. B., Thomson.
Cahoon, O. S., Belvidere.
Coolidge, J. H., Galesburg.
Caven, Geo., Chicago.

Davis, C: W., Woodstock.
Davis Bros., Fairfield.
Duell, H. R., Sandwich.
Davenport, Prof. E., Urbana.
Dorsey, H. E., Mora.
Dorsey, L. S., Mora.

Erf, Prof. Oscar, Urbana.
Early, W. I., Belvidere.

Breed; Ira H., Belvidere.

Clapp, C. E., Quincy.
Concklin, J. H., Harvard.
Crouse, F.. M., Belvidere.
Collins, A. S., Belvidere.
Champlin, C. H., Belvidere.
Coleman, Lee, Belvidere..
Cunningham, Ray, Belvidere. .
Conklin, J. D., Belvidere.
Coolidge, C. D., Winnebago.
Cooley, J. H., Hillsdale.
Cutter, Geo. A., Belvidere.
Conklin, D. T., Rockton.

Davis, A. H., Belvidere.

DeWolf, Wm. C., Belvidere.
Dreelan, Andrew, Garden Prairie.
Doran, Thos., Bonus.

Doolittle, John, Belvidere.
DuBois, F. S., Belvidere.

Eaton, Wm. E., Rockford.
Eldredge, B., Belvidere.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 2et

F

Faulkner, Albert, Cherry Valley. Frint, Chas., Belvidere.

Fredericks, Andrew, Manhattan. Frint, Geo., Belvidere.

Fox, S. C., Belvidere. Fair, John, Belvidere.

Fraser, Prof. W. J., Urbana. Fuller, Dufave, Belvidere.

Fleming, W. W., Alden.
G

Gullickson, Martin, Frankfort Sta- Graham, A. F., Harrison.

tion. Gurler, G. H., DeKalb.
Gibbons, T. H. (Elgin Butter Tub Gorman, W. E., Belvidere.
Co.), Elgin. Gleason, L. E., Colvin Park.
IH
Hostetter, W. R., Mt. Carroll. Hostetter, A. B., Springfield.
Hoppensteadt, Geo. W., Eagle Lake. Hall, F. I., Belvidere.
Havens, Geo., Belvidere. Hicks, R. P., Belvidere.

Hardiker, F. H. (Merchants’. Dis- Hall, Harvey, Belvidere.
patch Transportation Co.) Chicago. Halbert, H., Grandon, N. D.
Hawes, J. S., Belvidere. Hoffman, Herman, Kingston.
Hopkins, H. H., Hinckley. Hannah, John, Belvidere.

Holden, R. V., DeKalb.

J

Jennings, A. A. (Star Union Trans- Johnson, Lovejoy, Stillman Valley.
portation Co.), Chicago.

Kerns, Walter, Warren. Kennedy, Prof. W. J., Urbana.
Kremer, A., Stockton. Keating, Thos., Garden Prairie.
Kinkaid, Miss Ella, Monmouth. Kingsley, E. L., Bolton,

2132 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,

Kingston Co-operative Creamery Keating, John, Garden Prairie.

Co., Kingston.

Ludwig, Matt, Goodings Grove.

Lindall, °W. K., Malta.
Lewis, W. L., Belvidere.
Lucas, O. F., Blood’s Point.
Long, M., Woodstock.
Lloyd, W. B., Glen Ellyn.
Loop, C. B., Belvidere.
Lucas, W. H., Belvidere.

Merrill, Thomas, Belvidere.
Moore, W. H., Belvidere.

Muller, Frank J., Milledgeville.

Merritt, S. S., Henry.
Monrad, J. H., Winetka.
Moody, Geo. H., Richardson.
Musselman, M. L., Kent.
Munn, W. H., Belvidere.
Mallory, Grant, Freeport.
McCall, Alex., Roscoe.
Mack, H. S., Rockford.

Murphy, R. R., Garden Prairie.

Moan, F. D., Bonus.

Nowlan, Irvin, Toulon.
Nelscn, Peter, Creston.
Newman, Joseph, Elgin.

Newman, John, Elgin.

M

Krunner, C. F., Belvidere.

Leehman, S. H., Belvidere.

Landis, W. H. (deceased), (Cream-
ery Package Manufacturing Com-
pany), Chicago.

Lawrence, Luther, Belvidere.

Leach, F. M., Belvidere.

Lawler, R. G., Belvidere.

Melindy, G. N., Thomson.
Meyers, O., Little Rock.
Mann, W. H., Batavia.
Moore, W. S., 181 South Water St.,
Chicago.
Main, Wm., Irene.
McFadden, John, Belvidere.
Markley Dr. A. J., Belvidere.
Moran, F. F., Belvidere.
March, Geo., Belvidere.
Murrin, Patrick, Belvidere.
McEwan, C. F., Belvidere.

Norlan, H., Hinckley.
Nolting, August, Elsin.
Neft, M. B., Belvidere.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

253:

Peak, S. W., Winchester.

Prosse, Conrad A., Union.

Powell, J. W. (Merchants’ Dispatch
Transportation Co.), Peoria.

Parker, A. B., Shirland.

Rotermund, H. F., Bemes.
Richard, Fred, Somonauk.
Rice, H. B., Lewiston.
Root, L. E., Lena.

Reed, Geo., Herbert.

Stockwell, Frank, Belvidere.

Smith, B. B., Belvidere.

Seyfried, O. A. Dakota.

Spencer, C. F., Santa Fe R. R., Chi.
cago.

Springer, Mrs. Eva H., Springfield.

Slouborg, Thos, Savanna.

Spicer, J. G., Edelstein.

Sulley, A. J., Bonus.

Steidley, A. B., Carlinville.

Soverhill, S. G., Tiskilwa.

Schlappe, J. F. (Heller & Merz Co),

New York.

Sawyer, J. Y. (A. H. Barber & Co.),
Chicago.

Patterson, J. P., Kust Wheatland.
Powell, L. A., Bowen.
Pritchard, C. H., Belvidere.

Phillips, Louis, Germantown.

Richmond, D. L., Wheeler, Ind.
Redpath, R. C., Baldwin.
Reed, Frank, Herbert.

Reed, Fred, Herbert.

Sheldon, E. ©., Winnebago.
Sudendorf, E. (Wells Richardson &
Co.) Elgin.
Sezar, J. W., Pecatonica.
Sherman, W. H., Belvidere.
Sawyer, W. M., Belvidere.
Spencer, Edward, Irene.
Seiders, C. H., Belvidere.
Smith, E. S., Alden.
Smith, Geo. M., Belvidere.
Sands, Beecher, Belvidere.
Sweesy, White, Bonus.
Sweeney, Geo., Fairdale.

Shearer, A. J., Aurora.

254 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

LY
Thompsen, F. B., Greenwood. Teeple, HE. E., Iowa Falls, Ia.
The Sharples Co., Chicago. Tripp, F. A. (Genesee Salt Co.) Chi-
Teeple, S. M., Belvidere. cago.
Teeple, S. F., Belvidere.
V
Van Patten, David, Tokio. Vickers, John, Popular Grove.
Van Stone, O. Vickers, Frank, Popular Grove.
W
Wheeler, J. W., Enos. - Wilton, W. W. (Chicago, Milwaukee
Wovdard, J. E., Kaneville. & St. Paul R. R.) Chicago.
Werner, J. H., Naperville. Wilcox, R. G., Elva.
Welford, R. G., Red Bud. Wolverton, D. C., Chicago.
Wolcott, F. E., Leroy (Sharon, Wis.) Wetter, R. E., Bissell, Wis.
Waspi, J. S., Spring Grove. Wilter, S. Ps Capron.
Winter, Albert, Waterman. Wheeler, G. G., Cherry Valley.
Wilderman, W. H., Freeburg. Wheeler, C. O., Cherry Valley.
Waterman, Geo. E., Garden Prairie. Willard, J. E., Belvidere.
Welden, W. E., Stillman Valley. White, C. L., Beaucamp. e
White, Frank, Dana. Ce
Y

Young, F. L., Kaneville. Bo ued eae a

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 255

TABLE OF CONTENTS

: Page
PSEC em AMTLINGTIN LEAN ee, oie a ele. oce bie seine 8 oo dio dialeigierece pei gusiereus we esas a
LAS, Ol OVMGSIES Ae me Se oo aes ee mere cee ee eee oe ener ar 3
By-Laws of The Illinois State Dairymen’s Association .............. 4
ayer tev. i Tonikims 72.5.2 .). Gio viod (ole Se ore anosa evo miccs 6 Ur 8
Aidiness Ola eleome——P tts ODoOmMel yobs lw eke cee eee 9
Response—Mr. Joseph INGHIATDE a Ces ee eee Oh ge et
Gece Migs AmMOUCE ANMGNCSS i... Scheele cgle cies knee sees ee cee vee eee 3
Poultry and Dairying—H. D. Bone .................-. Ai Teg PS Ryn oi. 24
Creamery Management—L. HK. Camp ee eee at suc iota wise eaten yr ater a a GeeeS 30
@uecce—s. G Soverhill ..-.......0....... ee ey pt a kaa 32
axon Oleomarcarine—Mr. J>C. Harris: oi... 06.6. ies ccs ce wee 34
Dairy Husbandry at loa vecaity of Illinois—Prof. E. Davenport...... 40
ine soucnerm Llinois Dairy—lL. S. DOVSey 0.6... 2... ee ae we BL
Woman as a Factor in the Dairy—Mis. Eva Springer .............0.- 54D
SHOR mes MSM Ae ——NVe AVIS. oss bs vec ce geeks cea dae el eae bale sd ee 60
- Feeding and Developing the Kansas Dairy Cow—Prof. D: H. Otis.... 6&8
Wamp Voluton-———D: WoWiIISON. 2... 6s. ae wc ece ce ces bee be eee ae dL
Some New Year Problems for the Dairyman—H. R. Duel.......... &7
A Lesson in F'eeding the Dairy Cow—Prof. W. A. Henry ........... 94
The Dairy Cow—How to Know Her and How to Breed Her—Prof. W.
dle UNG IROCAR 255 ae Gel RTS art rr ene ae alae mar a ene Ural AP 109
PMTs Some mle MOM AC Gs 4 a aelhee soit clos ateceusly e'cidve« calves sais 600d wile ae Sa 119
EUSA MMC MO MS CORSA cotter ac Ace Ae We ciel ciscie Ghis eo bediele'e. oles o 6 aleleves 125

Some Educational Forces that Are Helping the Farmer and Dairy-
man—A. B. Hostetter ............ iol Siaranonn wiles ures ounce e: Sueptemira aoeitenle “Clememete 129
Address—Prof. N. W. McLain ...... Re PANES Nae oncaeid nt Nace aia 140

256 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Agddress—Senator Aspin walle oi. 0o.. ick e crete ccs oee arc coca e's er: cele eh nea 143
Creamery Buttermaking—Grant Mallory ........ .....ccccccccccces 155
Location and Building of Creameries—Prof. Oscar Erf. ............. 153

Proposed Ten Cent Tax on Colored Oleomargarine—W. S. Moore.... 168

Silage vs. Non-Silage Milk—Prof. W. J. Fraser ........ ...cccscscoes 176
QUEStiON, BOK oie ace oce b's bw eiede © ale aie n!(6.lele celaves ee sss 4) otey eke tata ot nee ean 185
Report of Committees so. ees Oho eo ce aerate Tene e Gate el eee 189
Report of Committee on Nominaticns ........ ccccccsccccccccsccccce 192
Address—JIudge Wualber oy iiiec.cis cle os wleree sc ole 'eie a eles eres eee eines 193
Tilinois; Dairy Waws G05. 26s. ss ses cc ce otis cece so sie calles aneeretceiiaete 195
Pure Hood Commissioners? Bil. 52.60. 308s e Seicis 6 cleo lsiorels serene ete enete 206
The Ripening of Cream—Prof. H.-W. Conn <. soe ose soe es arse eee 217
The Dairy Department of the University of Illinois ................. 235
Variations in Milk and Milk Productions—Profs. E. Davenport and ~
Wei Ss VASOD 2'. ccc cc ose 6 em tee ei 6 moe Sieiies oe © etelonevele aie » hate p ene naenemenye 237
Mhe Next Convention . 255 scenes cinco slows ciclo oo tee chars oie chet tet eae 248

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