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SPC eae . ’ Fo Tne CT a ee ies , . os tr : . an bee swe tay . ' ’ Ribas + tish UNIVERSITY LIBRARY UNIVERSITY OF ILLINOIS AT URBANA-CHAMPAIGN The person charging this material is responsible for its renewal or return to the library on or before the due date. The minimum fee for a lost item is $125.00, $300.00 for bound journals. Theft, mutilation, and underlining of books are reasons for disciplinary action and may result in dismissal from the University. Please note: self-stick notes may result in torn pages and lift some inks. Renew via the Telephone Center at 217-333-8400, 846-262-1510 (toll-free) or circlib @ uiuc.edu. Renew online by choosing the My Account option at: http://www.library.uiuc.edu/catalog/ 9) ph te > ns ¥ .7 ‘ Va capil te \ ft Da i i * o : ry i , ’ y vue "aus \ n ' i } ‘ a i ; rie tu * ba : 5 ee a , un A q vi é F j “a <4 7 ‘< +! 4 ’ A} ff hh a pe] j ‘ 4 . a "9 4 * iW FORTY-THIRD ANNUAL REPORT OF ILLINOIS DAIRYMEN’S - ASSOCIATION 1917 Digitized by the Internet Archive in 2012 with funding from University of Illinois Urbana-Champaign http://archive.org/details/annualreporto1743illi LEWIS N. WIGGINS, Springfield, III. Superintendent of Dairy Extension, Illinois Department of Agriculture, and Secretary Illinois State Dairymen’s Association. Forty-third Annual Convention of the Illinois State Dairymen’s Association THE LIBRARY OF THE WIN 28 1946 UNIVERSITY OF ILLINOIS HELD AT DANVILLE, ILL., JANUARY 30, 3: AND FEBRUARY ,, 117 LOWRIE & BLACK Co. offucyaig> ELGIN, ILLINOIS 4 ‘ a Z a) ¥ ‘ « 3 : per ats Re a - ye Mean wate de iad mad *t LETTER OF TRANSMITTAL Office of Secretary, Illinois State Dairymen’s Association, Chicago, Ill., 1917. To His Excellency, Frank O. Lowden, Governor of the State of Illinois: I have the honor to submit the official report of the Illinois State Dairymen’s Association, containing the addresses, papers, and discussions at its forty-third annual meeting, held at Dan- ville, Illinois, January 30, 31 and February 1, 1917. Respectfully, GEO. CAVEN, Secretary. LIST OF OFFICERS. President— J. P. MASON, Elgin. Vice-President H. C. HORNEMAN, Watseka. Directors— J. P. MASON, Elgin. JOHN B. NEWMAN, Elgin. BENJ. SCHERTZ, Roanoke. H. C. HORNEMAN, Watseka. SIDNEY B. SMITH, Springfield Hz P, TRISH, Farina. LOUIS NIELSON, Galesburg. Secretary— GEO. CAVEN, Chicago. Treasurer— CHAS. FOSS, Cedarville. BY-LAWS OF THE ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Officers Section 1.—The officers of the Association shall consist of fe resent, Vice-President, Secretary, Treasurer and Board of Directors, composed of seven members, of whom the President and Vice-President of the Association shall be members and the President ex-officio Chairman. Duties of the President Sec. 2.—The President shall preside at the meetings of the Association and of the Board of Directors. It shall be his duty, together with the Secretary of the Board of Directors to arrange a program and order of business for each regular annual meet- ing of the Association and of the Board of Directors, and upon the written request of five members of the Association it shall be his duty to call special meetings. It shall be his further duty to call on the State Auditor of Public Accounts for his warrant on ~ the State Treasurer, for the annual sum appropriated by the », Legislature for the use of this Association, present the warrant to the Treasurer for payment, and on receiving the money re- ceipt for same, which he shall pay over to the Treasurer of the Association, taking his receipt therefor. Duties of the Vice-President Sec. 3.—In the absence of the President his duties shall devolve upon the Vice-President. Duties of the Secretasy Sec. 4.—The Secretary shall record the proceedings of the Association and of the Board of Directors. He shall keep a list of the members, collect all the moneys due the Association (other 6 ILLINOIS STATE DAIRYMEN’S ASSOCIATION han the legislative appropriations) and shall record the amount with the name and post office address of the person so paying, in a book to be kept for that purpose. He shall pay over all such moneys to the Treasurer, taking his receipt therefor. It shall also be his duty to assist in making the program for the annual meeting and at the close of the said meeting compile and prepare for publication all papers, essays, discussions and other matter worthy of publication, at the earliest day possible, and shall per- form such other duties pertaining to his office as shall be necessary. Duties of the Treasurer Sec. 5.—The Treasurer shall, before entering on the duties of his office, give a good and sufficient bond to the Directors of the Association, with one or more sureties, to be approved by the Board of Directors, which bond shall be conditioned for a faith- ful performance of the duties of his office. He shall account to the Association for all moneys received by him by virtue of said office and pay over the same as he shall be directed by the Board of Directors. No moneys shall be paid out by the Treasurer except upon order from the Board, signed by the President and countersigned by the Secretary. The books or accounts of the Treasurer shall at all times be open to the inspection of the mem- bers of the Board of Directors, and he shall, at the expiration of his term of office, make a report to the Association of the con- dition of its finances, and deliver to his successor the books of account together with all moneys and other property of the Asso- ciation in his possession or custody. Duties of the Board of Directors Sec. 6.-The Board of Directors shall have the general management and control of the property and affairs of the Asso- ciation, subject to the By-Laws. Four members of, the Board shall constitute a quorum to do business. The Board of Directors may adopt such rules and regula- tions as they shall deem advisable for their government, and may appoint such committees as they shall consider desirable. FORTY-THIRD ANNUAL CONVENTION 7 They shall also make a biennial report to the Governor of the State of the expenditures of the moneys appropriated to the Association, and arrange the program and order of business for the same. Election of Officers Sec. 7.—The President, Vice-President and Board of Di- rectors shall be elected annually by ballot at the first annual meeting of the Association. The Treasurer and Secretary shalj be elected by the Board of Directors. The officers of the Association shall retain their offices until their successors are chosen and qualify. A plurality vote shall elect. Vacancies occurring shall be filled by the Board of Direc- tors until the following annual election. Membership Sec. 8.—Any person may become a member of the Asso- ciation by paying the Treasurer such membership fee as_ shall from time to time be prescribed by the Board of Directors. Quorum Sec. 9.—Seven members of the Association shall consti- tute a quorum for the transaction of business but a less number may adjourn. Annual 4Asscssment Sec. 10.—One month prior to the annual meeting in each year the Board of Directors shall fix the arnount, if any, which may be necessary to be paid by each member of the Association as an annual fee. Notice of such action must be sent to each member within ten days thereafter, and no member in default in payment there- of shall be entitled to the privileges of the Association. 8 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Amendment of By-Laws Sec. 11.—These By-Laws may be amended at any annual meeting by a vote of not less than two-thirds of the members present. Notice of the proposed amendment must be given in writing, and at a public meeting of the Association, at least one day before any election can be taken thereon. ILLINOIS STATE DAIRYMEN’S ASSOCIATION HELD AT DANVILLE, ILL., JANUARY 30, 31 AND FEBRUARY 1], 1917. TUESDAY MORNING, JANUARY 30TH, 1917 — —_—— The ‘Forty-Third Annual Convention of the Illinois State Dairymen’s Association was opened by a parade at 9:30 a. m. of dairy cattle through the main streets of Danville, fol- lowed by a number of prominent dairymen of the varicus dairy- ing states. The meeting, held at the Chamber of Commerce Building, was officially opened by the President, Honorable J. P. Mason, of Elgin, Illinois, at 10:30 a. m. —<—$—$—___ Mr. Mason: ‘The first number on our program this morn- ing is an address of welcome by the Mayor of Danville.” (Ap- plause. ) Attorney O. M. Jones, on Behalf of the Mayor “Mr. Chairman, Ladies and Gentlemen: Owing to the inability of the Mayor of Danville to be with you this morning to welcome your Association to our city. he has delegated me to do that for him. We appreciate the importance of your organization. ‘There is perhaps no other business that so vitally affects the health and the welfare of the people of the whole State of Illinois as the business in which you are engaged, and we as citizens of Dan- ville are proud to have you come here to our city; we feel com- plimented, and as a result of that feeling the Chamber of Com- 10 ILLINOIS STATE DAIRYMEN’S ASSOCIATION merce has spared no effort in advertising this meeting. Mr. Wills is too modest to tell himself what he has done, but I am informed that they have advertised this meeting in every paper throughout the United States which has any interest in this class of work, and done everything that could be done to make this meeting a great success, and the advertising that the Chaniber of Commerce has given to this meeting, which I understand is the 43rd annual meeting of your Association, was such that we believe the results of this advertising will be felt more at your next meeting than it will at this meeting, and we feel that we would be more than delighted if your Association could see its way clear to come to Danville next year. We would like to show you next year that this is only the beginning of what we would like to do for your Association. We extend to you today the hearty welcome of the citizens of this city and we want you.to feel that we are pleased to have you here, and it will be our pleasure to do whatever we can ta make your stay pleasant, and we ask you to have the privilege of our city and to meet our people, our officials and to make yourselves at home, and when you come we are glad to see you and we want you to come and go from Danville feeling that we gave you a warm and hearty welcome and an invitation to come here next year or at any time you may feel so disposed. I thank you.”” (Applause. ) Mr. Mason: “In the absence of Mr. Credicott, which we regret very much, I will call on Mr. John B. Newman of Elgin, the Assistant Pure Food Commissioner of this state, to respond to this splendid welcome which we have just listened to on be- half of the Mayor of Danville. | Mr. Newman: “Mr. Jones, representing the Mayor ot Danville, on behalf of the Illinois State Dairymen’s Association, I wish to say that we think it is quite opportune that we should come to this community at this time. Every person living with- in the borders of the State of [Illinois has heard more or less of the wonders of Vermillion county. Personally, I have heard of it as a great mining and manufacturing county and as a county in which was located the progressive city of Danville. FORTY-THIRD ANNUAL :-CONVENTION it I know, from the topography of the county that it is well adapted to dairying, and 1 know that the soil would be much benefited and it would be a much better agricultural community if dairying were extensively carried on, and we feel that we have a right to ask you to give some attention to this soil and to the benefits that would come to you from dairying; not to neglect your mines and manufacturing, but to bring before you this other industry that we think much greater than you have given it credit for. Weare particularly glad to be welcomed to the city of Dan- ville. I have had the pleasure of being here many times and I can testify to its greatness. It is a city which has become famous in our state, and in some instances, all over the United States, for its great statesmen, and for its fair and brilliant women, and we wish to testify to the progressiveness and efficiency of the busi- ness men, to the very active Chamber of Commerce, and the most courteous, accommodating and efficient secretary of that Association. He has certainly been ‘on the job.’ I wish that every city in this state could have a secretary of the Chamber of Commerce that had about one-half at least of the efficiency and conception of what might come through activities of the Cham- ber of Commerce. | We are glad to be here and enjoy the hospitality of your city and we hope that the speakers on the program will be able to convince some of you. They certainly are going to give you some facts, and I mean by facts, some truths, something that will be worthy of your closest attention of not only the men and women that live out on farms and on the acres around the city, but the merchants and consumers within the city’s borders. Now, a county that has been as progressive as yours, ap- propriating money for good roads, must, in my estimation, ap- preciate some of the things that they need, and I cannot imagine a community appreciating good roads and overlooking the pos- sibilities of dairying. ‘That appealed to us when the invitations from various cities were put before the Board of Directors that the activities of this county along this line were wanting and that it would be a meeting that would not be lost if the 43rd An- nual Session was held in Danville. We want to impress upon you who are here that these talks will be interesting to your city 12 ILLINOIS STATE DAIRYMEN’S ASSOCIATION folks as well as to your neighbors in the country. The direc- tors have been to considerable pains to get well informed speak- ers here, and I hope your people will come and avail themselves of what will be for them on the program. I know that we will all enjoy ourselves socially. I have no fear but what we that have come here from some distance will find it very profitable and I hope that you here will find it somewhat so. I thank you.”’ ( Applause. ) Mr. Mason: “Owing to the absence of the next speaker on the program, we will call on Mr. H. P. Irish of Farina, Illinois, who is a southern Illinois dairyman, to give usa short talk and then we will proceed with the program. If he is not in the room I will call on Mr. Charles Foss of Cedarville, [llinois, who is from northern Illinois.” Mr. Foss: “Mr. Chairman, Ladies and Gentlemen: It is not a very easy task to take somebody else’s place when you are not accustomed to public speaking. J am a dairyman, I know how to milk a cow and do it as fast as the average man can, but when it comes to making speeches I am not so good—lI have got to have some sketch when I have anything to say. About three or four days ago I received a letter from Mr Caven stating that it was very likely that Mr. Jarvis, who was in Texas, would not be able to return in time for this meeting, and requested me to take his place on the program. I have a set of charts that I] use when I speak on the dairy subject, and I rolled them up very nicely yesterday and, as I could not put them in my grip, when I got into the train J put them in the rack and left them there. When I discovered my oversight I spoke to the depot master and he said it would be impossible to get them un- til this morning, so I am compelled to do without them, much to my regret. I am going to give you a little talk this morning. I have the impression that the vicinity of Danville is not so extensively engaged in dairy farming as we are in Northern Illinois. I live in Stephenson county, six miles south of the Wisconsin line, and FORTY-THIRD ANNUAL CONVENTION 13 south of Green county, Wisconsin, which produces more than half of the Swiss cheese that is produced in the State of Wis- consin. I was born and raised in Stephenson county. At the time I was a boy, Stephenson county was engaged in grain farming, farmers would raise wheat and corn and sell the grain, as I think most of the farmers do in this vicinity. Gradually, though, creameries came in and the Swiss cheese factories crossed the state line and came into Illinois into our county. Now the north- ern half of the county is covered with cheese factories and there are no creameries in the county, only one in the city of Freeport that is making butter—there are two or three of them outside of Freeport. All the creameries have either been changed to cheese factories making Swiss cheese, or the milk is pasteurized and shipped to Chicago. The dairy industry started when 1 was a young man, about 25 years ago, in Stephenson county. Before that every farmer kept a few cows and what milk and butter the family could not consume was taken to the grocery store, and I can well remem- ber when my folks used to sell butter for 9 cents and ro cents a pound—there was no market for it, but after the creameries and cheese factories came in and there was a market, dairying in- creased so rapidly that now the northern half at least of Steph- enson county has become an exclusive dairy country. There is so much dairying and stock raising going on now that we don’t pro- duce enough grain to feed the cows and hogs that are raised in Stephenson county. There is a considerable amount of mill feeds and some corn shipped in, at least this year and last year. It used to be that it did not make much difference when each man had a few cows whether they paid or not, whether they were produc- ing enough to pay for their keep, that time is past. We no long- er have corn at 18 cents a bushel. I have been farming now for 20 years and I bought my first corn delivered for 18 cents a bushel, and my first oats delivered at 15 cents a bushel and that was 2 cents above the market price, and I purchased my first cows for $25 apiece. That day is gone. You know what corn is worth today, barley, oats ,and at a public auction up in the northern part of our county just a common grade Holstein cow -wili bring $150, so that it is no longer an easy matter to be in 14 ILLINOIS STATE DAIRYMEN’S ASSOCIATION the dairy business unless you make a business of it. You have got to know what the cow is producing, and you have got to know what you are feeding into that cow. Unless you do know you are liable to be losing money. When I first started to farm I kept cows just as farmers used to keep them, and gave them about the same care—didn’t know any better. Before I farmed I taught school for ten years and taught arithmetic. Now, | knew enough of arithmetic to know that I was feeding more into my cows than I was getting out of them, but how to remedy the matter I did not know. After I began farming I commenced at- tending Farmers’ Institutes, and at the second one I attended at Freeport, I heard Mr. A. J. Glover, now associate editor of Hoard’s Dairyman, at that time connected with the Dairy De: partment of the University of Illinois, give a talk in which he showed the results that the University had obtained in testing cows all over the state, and he said that there were about three- fourths of the cows in the state that did not pay for their keep, and that there were only one-fourth of them worth keeping. I in- troduced myself to Mr. Glover and asked him to come and test my cows. It is only since December, 1903, that I have kept a record of every cow that I have on my farm, and I not only commenced to keep track of what they were producing, but studied how to feed them a balanced ration, and in three years’ time the butter- fat average production was increased an average of .over 100 pounds per cow. _ I will give you the figures of my records to show you the increase from year to year. There was no weighing done pre- vious to 1903, but I had the creamery returns, and I will read you the average production of the cows for the different years up to the time I began to weigh and test the milk. Commencing with 1900, the average production for the herd was 3,500 pounds of milk and 135 pounds of fat: Ig01—4,648 Ibs. of milk—176 lbs. of fat. 1902—4,355 lbs. of milk—165 lbs of fat. 1903—5,054 lbs. of milk—1r1go lbs of fat. At this time I began to feed the cows a balanced ration. While I was not weighing nor testing the milk before 1902, you will notice there is a slight increase, that was due from the fact. FORTY-THIRD ANNUAL CONVENTION 15 that I began farming in 1896 and I was convinced that I was losing money in feeding and caring for cows in the old way, so I began to feed those cows and give them better care and you ' will notice a slight increase each year. I started weighing the milk in December, 1902. In 1904—5,800 lbs. milk—224 Ibs. of fat. In 1905—7,105 lbs. milk—z26o0 lbs. of fat. In 1906—8,057 lbs. milk—307 lbs of fat. Now in three years the average production of the herd was increased 3,000 pounds of milk per cow and 117 pounds of fat per cow. That was due to weeding out the poor cows. At the end of the year I sold off the poor cows and placed a pure-bred sire at the head of the herd. And not only did I sell the poor cows, but I fed the good cows a balanced ration and in 1906 I built a silo. There was quite an increase due to the silo, some cows responded much more readily than others. I had one cow that I had at the time we began testing. I had her two years after we had the silo. The two years that we had her after we fed her ensilage she increased over 100 pounds of butterfat per year. The two years before ensilage was fed, her average pro- duction was 270 pounds of butterfat—in that neighborhood—I am not sure about the exact figure, and the two years after the ensilage was fed the production was 380 pounds of fat, an in- crease of over 100 pounds of fat; that was the largest increase I had of any individual cow. At that time we placed a pure-bred sire at the head of the herd and began to raise our heifers from the best cows. Now these heifers we tried to keep them growing from the time they are born until they freshen, in fact I believe that the cheapest way to make milk is to get a cow to eat all she can possibly eat, that is the cheapest way of making milk. If you have the idea _ that feed is too high to feed it abundantly to your dairy cows. you had better not go into dairying. A certain amount of food consumed each day by the cow is required for her maintenance, —every pound of food that a cow consumes over what she needs for a maintenance ration, she can use for making milk and but- _terfat. I always like to illustrate that in this way: You men 16 ILLINOIS STATE DAIRYMEN’S ASSOCIATION who are familiar with running a threshing outfit know that you have got a certain fixed expense every day—so much for labor repairs, oil, etc., and if your men loaf away a great deal of their time and don’t thresh enough’to pay expenses, it is a losing - game. That is what the poor cow is doing, she is playing on the job. If you have got a good cow that has the ability to do the business and you don’t feed her, she can’t do it. Every day that you are running that threshing machine, after your men have threshed grain enough to pay for running expenses, what- ever is made above running expenses is clear profit. That is the way I look at it in the dairy business. A cow has to have so much feed to maintain her body and to create energy to do the work; all feed that she consumes over and above this she converts into milk and butterfat. The difference between a good and a poor cow is this: the good cow can handle a good deal more feed than the poor cow can, that is why, in selecting a dairy cow she wants to have a large barrel, she has to have the ability to change that feed into butterfat economically. I want to give you some of my experiences from the heif- ers from cows that we first had sired by a pure-bred sire. I am going to give you the average production of the dams and tha daughters, and then the increase. I want to say that not every daughter makes an increase over her dam, especially not in a scrub herd such as I had. In northern Illinois at this time you will find nothing but fine grade Holstein cows. The kind of cows that Stephenson county is keeping at the present time is very much superior to what we kept ten or fifteen years ago, in fact ten or fifteen years ago every farmer had a scrub sire and usually a Shorthorn at that. When I was a boy every farmer had a Shorthorn or scrub sire, but now you will find but very few of them. Where you find red cattle, they are not dairying there. The Holstein is the best adapted to cheese factory pur- poses. As I told you the Green county cheese factories have come down into Illinois so that the Holstein cow is the one which predominates. I know of one Jersey herd, but I don’t think at the present time of a single Guernsey herd in Stephen- son county. Not all of my heifers have made the increase that these have made, but I only had one heifer that did not do as well FORTY-THIRD ANNUAL CONVENTION VF as her dam. You want to keep track of what each cow is pro- ducing; breed your cows to a pure-bred sire. Select the breed you like the best and the one best adapted to your locality and then stick to this breed, never change from one breed to another. Very seldom a man succeeds with a breed of cattle that do not appeal to him. Cow No. 21 was sired by a pure-bred sire. She was a grade Holstein cow. She produced an average, I think for four years, (I have not the exact data—some of these are four and some five years’ averages). Each cow was dry about six weeks during this time, but, I took five or just as many consecutive records as I had from both of the dams and daughter. Cow No. 21 has an average production of 11,289 pounds of milk and 380 pounds of fat. The dam of this cow was a grade cow, she has an average for four consecutive years of 7,614 pounds of milk and 246 pounds of fat. There was an increase in the pro- duction of the daughter over the dam of 3,675 pounds of milk and 134 pounds of fat. I very much regret that I have not these figures on charts so that they could be before you and you could see them. Cow No. 32 averaged 9,603 pounds of milk and 335 pounds of fat; her dam 7,614 pounds of milk and 246 pounds of fat, an increase of the daughter over the dam of 1,989 pounds of milk and 89 pounds of fat. Now these two cows which I have first referred to were both daughters of the same dam. You will notice that the one cow is considerably better than the other, but both were much better than their dam, and in fact the dam was not a poor cow. A cow that produces 7,500 pounds of milk is a pretty good cow. (To Mr. Mason): What is the average? Mr. Mason: New York Cow ‘Testing Associations claim less than 5,000 pounds of milk as the average. When a man is energetic enough to join a Cow Testing Association, he does not have the poorest cows in the state, the man who has the poorest cows is often the man who will not join such an association. So you can see that was even more than the average. If the average is placed at 4,000 pounds of milk and roo pounds of butterfat, and that is about what you will find it, if you have a cow that produces 7,000 pounds of milk and 244 pounds of fat, you don’t have the poorest cow. 18 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Cow No. 17. 8,912 pounds of milk, 361 pounds of fat; the dam 5,970 pounds of milk and 270 pounds of fat, an in- crease of 2,942 pounds of milk and gi pounds of fat. I want _ to say that the dam of Cow No. 17 was one-fourth Jersey and three-fourths Holstein and she was a good cow. She did not produce so much milk but you will notice she tested much higher, and the daughter while giving much more milk than her dam, the average production of fat was not so much larger, there was an increase of g1 pounds of fat. Cow No. 24. I have the record of this cow and of her dam and granddam. Cow No. 24 produced 11,199 pounds of milk, in fact she produced 12,000 pounds of milk for four consecutive years and almost 400 pounds of butterfat. These cows only re- ceived ordinary care, they were fed balanced rations and turned out to pasture, and milked twice a day. There was no special pains taken to force them. The dam of this cow produced 8,199 pounds of milk and 264 pounds of fat. The granddam, however, produced 9,802 pounds of milk and 386 pounds of fat. Now, this granddam I had in my herd until she was seventeen years old. I will give you the history, then I want to make a point. I bought this cow in 1898 the second year I farmed. She was a cow that came from one of the stronger Holstein herds up in Green county, just across the state line. She was a grade cow—I can’t say just how well she was bred, but she was a well-bred cow. ‘The herd she comes from was established in 1876, the year the State Fair was held in Freeport. This cow was fresh when I bought her. In those days I did not know anything about how to feed a cow, in fact when I began to farm I stopped reading school journals and subscribed for the “Prac- tical Farmer,’ published at Philadelphia, Penn., and at that time Mr. T. Y. Terry was writing exclusively for the “Practical Farmer,’ and while I was raised and always lived on a farm, Terry soon opened up a new world to me. I had never had a farm paper up to that time, and in answering farmers he used to tell them to “write to your Experiment Station.” I did not know of an experiment station, and I had taught school for ten years, (laughter) so that I did not know anything about feed- ing the cows, but I knew this much—that this cow always pro- duced more than twice as much milk as any other cows I had. FORTY-THIRD ANNUAL CONVENTION 19 I did not know why. I did not know anything about breeding. This cow was five or six years old when I bought her, she fresh- ened every year until thirteen years old and then milked for 21 months and 20 days and produced in that time, 21 months and 20 days, 16,481 pounds of milk and 710 pounds of fat. After she was fifteen years old, she freshened again and milked for 21 months, producing during that period 17,042 pounds of milk and 775 pounds of fat, closing her last lactation period at seventeen years of age. That was a remarkable cow so far as vitality is concerned. I never have had one since and I question if any of them ever produced as she did. Before I knew what I was doing, I had a grade sire and bred her to that sire and the daughter of that cow sired by a grade sire produced 8,199 pounds of milk and 264 pounds of fat. Then after I placed a purebred sire at the head of the herd, I bred this cow, that had been sired by a grade sire, to a pure- bred sire, and this cow No. 24 is the daughter, produced 12,000 ‘pounds of milk and 400 pounds of fat. OQ: Did you get any heifers from:a purebred sire? A: No sir, I never had a purebred sire when I had her. I have another cow: Cow No. 36, I will give her three first years; she was just a heifer— Ist year 7,808 lbs. milk—329 Ibs. fat. 2nd year 7,180 lbs. milk—z2932 lbs. fat. 3rd year 10,010 lbs. milk—v,19 Ibs. fat. That cow has produced since this was published nearly 450 pounds of butterfat. Now then the average production of the herd since 1907 has not increased—we have just about held our own. ‘That is due to two reasons. When I first started I did not have any heifers, they were all mature cows. After that the herd was composed, and is now, one-third of 2 and 3-year-old heifers. Of course, I sell off some cows so that the average production is just about the same. 20 ILLINOIS STATE DAIRYMEN’S ASSOCIATION In 1907—8,626 panes = milk—326 cla fat. “ 1908—7,984 —307 a “ce I9g09—8,415 ce ce “cc —3II ce ce c IQ10O—8, 309 ce ce a9 —289 é iz ce IQ1I—9,413 ce ‘sé 6c —321 “ce sé c 1912—9,090 iad <9 cé —314 ce ce I913—8,956 ce ce 6é —314 ce ‘sé For the years 1914 and 1915 the figures are with the Uni- versity, but I think my last two years the average is going to fall below for this reason. A year ago corn was almost a fail- ure with me, in fact there were three of us, two of my neighbors and myself, whose corn froze the last day of August. The sea- son was late and my corn froze when it had just tasseled. Con- sequently the quality of my ensilage was very inferior to what it had been before. I put the whole corn crop into the silo. QO: Did you cut it right away? A: Yes, and that was the first time I ever had any juice running out of my silo, but it did run for a week like a stream. The last two years I have not fed corn as heavy. Last year our ensilage crop did not mature, about one-third of the stalks had no ears. I am feeding considerably heavier grain now than I did last winter and fall. I used to think that feed was too high and too expensive, but I made up my mind that it was sneer to feed them all they could consume. Mr. Mason: What feed are you using? Mr. Foss: One-fourth oats, one-fourth hominy, one-fourth bran and one-fourth Arcady feed. It is a balanced ration. You know what the prices are, but I think by feeding a little heavier we get more milk. Mr. Mason: “Are there any questions?” ©: When you began with your purebred sire, didn’t you also begin to take more interest in the care of the cows and their feeding? FORTY-THIRD ANNUAL CONVENTION 21 A: Yes. QO: And don’t you lay a good deal of the increase to the care and interest given your stock, as well as the feeding? me Yes. There are three essentials to successful dairying: First, a cow that can do the business; Second, the feed to do the business with, if she has the ability to convert it into milk; and Third, a man behind the cow that will see that everything goes all right. You take the cows with world records and put them into some men’s hands and they do not do any better than scrubs, but I don’t care how good a dairyman may be, if you have not a cow that has the ability to do the business, you cannot succeed. After you have a good cow, feed her so that she will have something to do business with, and then give that cow proper care. One thing, gentlemen, I never like to sell any of my cows to some of my neighbors. They come to me and say what will that cow produce? I will give them the figures, they take that cow on their farm and will not get the results and then they say that what I say is not true. maa + There are just three essentials in the suc- cess of a dairy and that is breeding, feeding and good care of the cows, and weeding out the poor ones. Mr. Michels: I am here to talk on that subject this after- noon. Now Mr. Foss has admitted that the carnal thing is the ability to produce milk. It is a herd characteristic. For that reason, to get cows of ability you have got to have sires to pro- duce those cows. But in order to put that ability into a herd vou have got to use a first class sire. Mr. Gray: I would like to ask what would be the compara- tive value of cows between those who produce 300 pounds of butterfat as compared with the cow producing 150 pounds? Mr. Foss: It is hard to tell just what the difference would be, but the cow only preducing 150 pounds of butterfat at pres- 22 ILLINOIS STATE DAIRYMEN’S ASSOCIATION ent prices would be losing you money and would not be worth keeping as a dairy cow. The question you will have to answer yourself. We will just suppose that the cow that is producing 150 pounds of fat is losing $25 to $50 every year, and another cow is returning you $100 over the cost of feed. You will read- ily see that the more cows you have of the 150 pound of fat type, the farther into the hole you will be at the end of the year. Mr. Fielden: The 150 pound butterfat cow has a beef val- ue according to her weight and has no dairy value. Mr. Collier: In the Cow Testing Association we find one cow that produces 180 pounds of fat and at another place we find cows that produce from 300 to 400 pounds of fat, the re- sult is that one of those cows can be bought for $50 and the other for $125. Mr. Mason: The $125 cow is the cheaper by far. Mr. Gray: I meant to ask the speaker what would be the probable chances of a young man going into the dairy business, if he wanted to get up a herd of these northern Illinois or Wis- consin Holstein, what he would have to pay for cows that run up close to 400 pounds of fat or make 400 pounds of butter per year. I would like to know what they could be purchased for, what they would cost up there? I belong to this country. Mr. Foss: Cows of that type in northern Illinois will sell for $125 and $150. In fact farmers pay that for cows. A neighbor of mine had a public auction on the roth of January and the highest cow brought $147.50. She was a dry cow, and all those cows were raised right there in the neighborhood. Mr. Gray: Would she produce in the neighborhood of 400 pounds of fat? Mr. Foss: It is difficult to tell just what a cow will pro- duce. There is a picture of a cow down at the exhibit. She is a good type cow, but just what she will produce is hard to sav. FORTY-THIRD ANNUAL CONVENTION 23 Mr. Fielden: I don’t propose to go to Stephenson county for cows because they make you pay interest on cows there. | am going to Waupaca, Wisconsin, where I can find cows for 25 and 4o per cent less. This is true because Stephenson county has a good market for its cows. I found the same condition in the central part of the state. I can buy good healthy grade cows at a good deal less money up in Waupaca than I could in a sec- tion where they are doing an intensified dairying. _- Mr. Mason: Not raising our best heifer calves, that is one mistake we have made. In years past we would go into Wis- consin, Minnesota and Iowa and we used to go on a man’s farm and pick out what we wanted to buy, but of late years you go onto their farms and they pick out what they want to sell—that is the result of the Cow Testing Associations. Mr. Foss: Up to about a year ago the cows would sell up to $75 but the last year, you take the Illinois Central from Free- port to Dodgeville, all the creameries are not manufacturing butter, the milk is pasteurized and shipped to Chicago a train- load a day. We are getting practically just as much for our milk in Stephenson county as Mr. Mason is in Elgin, and that is what has put the price up this last winter, simply because farmers get the price for the milk and they can afford to pay a - big price for cows, and not only that, there is a good market for milk. Borden’s is starting a condensary in our neighborhood and there are the Swiss cheese factories. When you get $2.43 for milk for the month of October clear, is it any wonder that everybody wants to keep more cows and that everybody buys? Where the market is not what it is in our county, you will find cows cheaper. Mr. Gray: 400 pounds of butter at 4o cents the year around is a record. A cow of that character will produce a heifer at one-half the price of a mature cow after deducting the cost of raising the heifer. Cottage cheese at 15 cents per pound, it is pretty good paying proposition. [J am afraid there are none in this county that make that much,—perhaps one here and there. 24 . ILLINOIS STATE DAIRYMEN’S ASSOCIATION Mr. Mason: What kind of cows do you keep? Mr. Gray: I started about 20 years ago and supplied the little town of Sidell of 500 or 600 people with 30 to 40 pounds of butter a week. I started because I had to fertilize my farm. Mr. Mason: Don’t your farms 20 back here? bi § Mr. Gray: Yes, the yield of grain has been greatly re- duced. I am glad the convention came here, because I think it is more needed here than anywhere else. Mr. Mason: ‘There was a man over there who said he knew of an 80-acre tract that was traded off for a horse, and the man said, “I want to reserve the shoes.” He got the land for the horse. Seventeen years ago the same land was worth $62. 50 per acre and it is worth today $250 per acre. That is the re- sult of keeping up the fertility of the soil, and there is nothing that will do it like dairying. Mr. Foss: Was that 80 traded because it was unproductive ? Mr. Mason: It was not tilled and was considered worth- less. Mr. Smith: What is the value of a cow producing 400 pounds of butterfat, in other words, what would you sell a cow for that was producing that much butterfat? Mr. Foss: They are not for sale. A man that has a 400- pound cow is usually on to his job and he keeps her. ‘The best Way 1s to put the best sire you can get at the head of your herd and raise your heifers. You cannot buy that kind of a cow un- less you pay a big premium and you can get them and raise them in the long run cheaper than you can buy them.” Mr. Mason: “TI wish at this time to appoint the following committees : Membership: H.C. Horneman, of Watseka ; J. W. Sligar, of Effingham; N. M. Hersch, of Streator; George Caven, of Chicago. FORTY-THIRD ANNUAL CONVENTION . 25 Banquet: Elmer Mack, of Springfield; N. W. Hepburn, of Champaign; H. C. Horneman, of Watseka; George Caven, of Chicago. Resolution: John B. Newman, of Elgin; Charles Foss, of Cedarville; W. E. Winkler, of E. St. Louis. We will adjourn this meeting until 1:30 this afternoon, sharp. Please be here at that time. Meeting adjourned at 12:07 p. m. 26 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 1:30 P. M. TUESDAY AFTERNOON. Mr. Mason: “The meeting will please come to order. I take pleasure in introducing to you Mr. EF. Davenport, Dean of the College of Agriculture, University of Illinois.” Mr. Davenport “Mr. Chairman, Ladies and Gentlemen: Six years ago the University of Illinois went upon the Miil ‘Tax basis. It was believed by many that at last a plan had been found which would effectually care for the institution indefinite- ly. ‘This plan was based upon the assumption that. the increase in taxable property of the state would be sufficient to meet the normal growth in the University. Two facts were lost sight of in this assumption: First, that there is no direct relation between the increased educational demands of a commonwealth and its taxable property; second, that the University of Illinois is not yet built, so that the prob- lem of its support is something besides the problem of its main- tenance. | Whatever theories might once have been held, six years’ experience has shown that it is impossible to meet the increased demands for new courses of instruction and the increased at- tendance in students, and at the same time construct the plant of the University upon anything like an adequate plan. Indeed, the time is near when every dollar of revenue provided by the Mill Tax is likely to be needed for the operating expenses of the institution, leaving nothing with which to construct additional buildings. In this connection it should be pointed out that the proceeds from the Mill Tax fund are not very rapidly increasing, and that measured by other first-class educational institutions in the world—among which Illinois purports to stand—we have only begun to build the permanent plant. Many of the buildings have been cheaply built. They were good enough for small FORTY-THIRD ANNUAL CONVENTION 27 attendance, but when subjected to the wear and tear of thous- ands they go to pieces at a rate which makes their repair cost _ more than their worth. Because the University was rapidly being forced into an impossible situation, the President called a conference to deter- mine the best method of procedure for recommendation to the Board of Trustees. The result of the conference was to show that there are but five things which the University might do in an attempt to meet the problems which confront it. These pos- sible alternatives may be briefly outlined as follows: First: It might retire from some of the more expensive courses which it is offering. In this connection it should be remarked that every college and school in the University has been organized, not from a desire on the part of the President and trustees to do everything that could be thought of, but in every case it has been done to meet the demands of a definite group of tax-paying citizens. The College of Agriculture, for example, was organized and an Experiment Station has been supported because the farmers of the state demanded it. They would certainly object to its discontinuance in order to save money. Perhaps the farmers might be satisfied to abolish the School of Ceramics. But this school is established to meet the needs of a clay-working industry ofthe state and to develop these clays and their products to the best advantage. Undoubt- edly it will pay the state to do this and to educate skilled design- ers so that we may use our native clays to the best advantage and sell as well as buy finer works of art. To abolish the School of Ceramics, therefore, would meet the vigorous objection of the clay-working people and it would be a bad move, financially, for the state. Perhaps the School of Law might be abolished. It 1s some- times held that inasmuch as the lawyers are to make their living off the public, they should pay the expenses of their education in the form of tuition. If they do that, however, they would clearly feel the right to demand that the law that is to be taught them should be of that kind which should be most useful to them in practicing their profession. Law has been taught from the standpoint of the practitioner long enough. It is high time that it be taught from the standpoint of public welfare. If, how- 28 ILLINOIS STATE DAIRYMEN’S ASSOCIATION ever, law is to be taught primarily from the standpoint of the public good, it is perfectly clear that the public will have to pay the bills. The same argument can be applied to the College of Med- icine, the School of Music, and every other interest of the Uni- versity, because every one has been established to meet a par- ticular need either of all the people or of a definite tax-paying group. Clearly the problem could not be solved and money could not be saved by retreating from anything already undertaken. Besides, there is every reason to believe that the future will make yet other additional demands upon the University. Second: ‘The University might reduce the salaries paid its teachers and investigators. It would not do to eliminate the in- vestigators entirely, because in most live subjects facts are still to be discovered, but the University could fill every position in the institution at a very much reduced salary and thereby save considerable money. If it should do this, however, it would be impossible to maintain a high grade of instruction because real scholars in those new and difficult subjects are extremely scarce. One may employ a cheap teacher for algebra or Latin and the student will suffer; but by no means will he suffer as much as when a poor teacher is employed in such important and difficult subjects as stock-breeding, the principles of nutrition, and the thousand and one technical fields which a first-class university is supposed to occupy. The University has not yet been able to approach, much less to meet, the salary scale of Harvard. It is only gradually getting to be. recognized as a first-class University in the mak- ing. Clearly if it should not only cease to increase the salaries, but should reduce them, as it would have to do in order to pay out on the present basis, it would take a step which could never be repaired. Clearly this means of saving money is not feasible. Third: If the University should limit attendance to four thousand students, that plan would go far towards solving its problem; first, because it would save money; second, because it would reduce the needs for buildings. The University has already been obliged to limit attendance in certain courses of instruction very much desired by students, and has been obliged to offer a FORTY-THIRD ANNUAL CONVENTION 29 very much wider freedom of choice in electives than it would offer if it had abundant room and help. But the flat proposition of excluding students seems well- nigh unthinkable. The tax-payer whose boy was the first to be refused admission would certainly object to a plan whereby he would contribute to the education of his neighbors’ boys and girls while his own were refused for no other reason than want of room. Manifestly a state institution would not solve its finan- cial problem by turning away students. Fourth: A possible procedure is to use cheaper buildings, to be wrecked after ten or a dozen years. It is possible to erect for about one dollar per square foot, single-story buildings with cement floors laid directly upon the ground and with paper roofing. The University has already resorted to this device in the roofing over the court of the Agricultural building. That space is now used as a means of providing more class rooms; and, so far as the faculty are concerned, it is a perfectly accept- able means of solving financial difficulties. Everybody at the University would rather do his own work than to build buildings, and nobody has the desire to spend his life in the planning and erection of architectural monuments. However, to cover the campus with a multitude of cheaply constructed buildings, having a lifetime of only ten to fifteen years is only to defer the building problem, not to solve it. It is undoubtedly the course which the University will pursue if it is obliged to choose between this course and the others already mentioned; because all the others are practically unthinkable. This course is thinkable, but it is clearly not the best solution, nor in the long run would it be considered good business. Fifth: The only other course which might be pursued is to frankly state to the public that it is impossible, as matters now stand, for the University to build a plant as it ought to be built, with fire-proof construction and in the most durable way; and to point out the necessity of a comprehensive building plan that will cover the needs of the University and spread the expenses over a series of years. In this way perfectly good buildings can be erected that will last indefinitely with minimum expenses for repair, and the work of the institution will not be interrupted, Because there is no way of getting something for nothing, there 36 ILLINOIS STATE DAIRYMEN’S ASSOCIATION is no way in which I]linoisans may have a first class University without paying for it. Nor can it be had for less than other universities have expended for the same. ‘The Massachusetts Institute of Technology has just completed a two-million-dollar engineering building, and undoubtedly it is one of the best ex- penditures for engineering that has ever been made in this country. It was clear to the conference that it was not for the Uni- versity to decide,—it was not for the faculty to decide, nor yet for the Board of Trustees,—what the policy of the institution should be in regard to this financial problem. Clearly it was the business of the University to state the situation and put it up to the people to determine what they were willing to do about it financially, recommending at such time the course of procedure which the University deemed wisest. Accordingly, the Trustees have recommended a ten years’ building program, costing ten millions of dollars, to cover sub- stantially the following structures: Agricultural. plant aig siscoed-aae8s 4a eee $2,000,000 Engineering plant «.....cicamelignasauue “. ., 2,000,000 Medical): platiti:;. 2.1) ks). Shes Pl PO tees 2,000,000 Section for; Librarysbuilding 2. Sanh. aii 1,000,000 Section ‘dono Museminwe .axcibdeetocd. wie 1,000,000 Administration building» \). <2... a4 ab 500,000 Men’s Gymnasium and auxiliaries........ 1,000,400 Women’s Gymnasium and auxiliaries..... 500,000 Ten millions of dollars is a large amount of money; so large, indeed, as to stagger most of us. Even one million of dol- lars has a meaning which we can scarcely understand. But per- mit me to call your attention to the fact that one million dollars a year for the building of a University is an insignificant sum for Illinois, compared with what she is doing in other directions. In this connection let me point out the difference between a vis- ible payment, such as a mill tax, on the one hand, and a secret tax, such as the tariff or internal revenue, on the other. - Our local taxes attract attention because they are mostly visible, and the seventeen millions of dollars annual state tax FORTY-THIRD ANNUAL CONVENTION 31 looms large in our minds. But the Congress of the United States appropriates now something over one billion dollars a year. My estimate is that the State of Illinois pays one-tenth of this tax; and the estimate is based upon her population and her relative buying power. One thing is certain; that in the new sources of revenue devised this year, the city of Chicago alone will pay more than all the southern states combined. If my estimate- is correct, the state of Illinois pays one-tenth of all the federal ex- penses. Not less than one hundred millions of dollars a year of good Illinois money goes into the federal treasury. What the University is asking, therefore, with which to build a plant, is one-seventeenth of the total tax of the state, or only one per cent. of what Illinois is already paying out through the public treasury. While a million dollars a year for ten years is a large sum of money, it 1s extremely small when compared with the total expenditure of the state. It is too much if what is to be done is not worth while; but if the University of Illinois is an important institution, the amount of money which is necessary to build it well is insignificant as compared with other public enterprises. In this connection let me point out that the best money of all money is that which we raise by our local taxes, close at home. know exactly what the money is for and very little of it is wasted by excessive administration. |The most pathetic spec- tacle to me is to see rich cities and states call upon the federal treasury for financial help. I was told in Washington last week that a delegation from the city of Chicago went before Congress and implored of that body financial assistance for the city upon the Lakes in solving its problem of vocational education. They apparently did not stop to consider that when the bill is passed and the money is paid in they will pay—as one Congressman put it—“about forty dollars to every one they will get back.” These are some of the reasons why the State of Illinois shall be asked this winter for the funds with which to build, and afterwards to conduct, a strictly first-class University worthy of so great a commonwealth as this.” (Applause). 32 ILLINOIS STATE DAIRYMEN’S ASSOCIATION CARE OF THE DAIRY BULL John Michels. “Mr. Chairman, Ladies and Gentlemen: I think one of the cardinal things upon which successful dairying depends is good cows, and back of good cows are good dairy sires. | From my life work with dairy cows, I don’t think there is any single thing that has or will put a man on his feet as will a herd of cows headed by a good dairy sire. At the time I purchased my first sire I had all grade cows. ‘That sire cost me $400, and some thought that was going some for a dairy sire, but I never have invested money so well as in that particular sire. I can remember when Wisconsin was a land-robbing state; when, instead of building up the soil, it was being torn down, and when land was selling quite cheap. But things have changed to dairying there just as they have on the other side of the state line. The change has practically doubled the value of land in less than twenty years, and all this by the use of the dairy cow. My chief purpose here is to tell you about the dairy bull and how to handle him. I want to say this, however, that my talk will have very little weight if I cannot get you to keep a real worthy bull, an animal that is worth the heading of any herd whether grade or purebred. I believe that one of the great- est of mistaken notions as to the use of a valuable, purebred sire is that it has no place in a grade herd. I have observed a great many herds and I know that a good purebred sire placed at the head of a grade herd will make a wonderful improvement of the daughters over the dams in the production of butterfat. Mr. Foss made it plain this morning that you have to have good cows in order to make a success of dairying in these times of high priced feeds; that the man who understands the dairy business has a better chance of making money today than ever. Yes, the chances for money-making are better than they used to be. but not with cows of the 150 pound butterfat standard. aad }sod uQy [Ing jo 19uio7 Se r- | UOTYOUrIC > 1981 OS «Oo x OS Uc HPO a ae ae \ “ a \ i we Ss a ur eae vg . > hae = . 7 4 ¥ é ' . ' -- neal ’ =) 7 } ' Pin! OP +) 4 J Yom : ' » ‘ *° LY ¢ ' - @& s . , Py 1 va a = 4 « y eS ‘ . . 4 ! mE ie ‘ ‘ 7 . , a 7 : r oe / . - 4 Dwi) . . A 1 a { ; z - + v - . q . . ° L~ > Nj : i" ha ‘ ¥ 7 * ‘ ’ Py = ‘ed ‘7 “wl C i : ek a ge 7 se * - J - A on sioulf|] ‘eyosze~n ‘UeLWUsUOH "5 “H SAHMAGNYOM AHL AO ONIM FORTY-THIRD ANNUAL CONVENTION 33 You have to keep good cows and the question is how to get them. Well, you can buy them in some good dairy section, but the fact is they are hard to buy. If you go out to buy cows that produce 400 pounds of butterfat you will find that the farmer owning them will want to keep them. If you want good cows, you must raise them yourself. If you are going to get cows of the 400 pound or 500 pound standard, don’t try to buy them, but get a high class bull to head your herd and raise them. Get a bull from high producing stock even if he costs you a couple of hundred dollars. If you consider that the sire furnishes fifty per cent of the blood of the offspring of your herd and that he contributed as much as all the cows combined, you see how much more important the bull is than the cow. If we are work- ing with cows, for instance, that produce 200 pounds of butter- fat and want to get 300 pounds, we have to buy a good bull in order to get beyond that 200 pound mark. And if we want bet- ter stock still, we must buy still higher class sires in order to keep up this building process. It is remarkable to see in how many cases a good sire has actually doubled the production of the daughters over the dams. There are some reasons why we don’t use better dairy sires, or why the average man is so careless in the selection of the sire. In the first place, he does not figure what an increase of from 15 to 20 pounds of butterfat from each of his cows in the whole herd for several years would mean toward paying for a $200 bull. When a man says that $200 for a sire is more than he can afford, I am ready to say that he has not given the question of a dairy sire the attention that he ought to. The only kind that I would buy would be one that has a high producing dam behind him, and also the same kind of a dam back of his sire, and then good records as far back as you can get them. These records should be known, there should be no guessing about it. I would put as much time on the selection of a bull as I would upon all other things combined, because we cannot take the chance of starting in with poor ones. If you are going to buy the kind of a sire that is really val- uable, you are going to handle him so as to make him useful for as many years as you can, and get the best out of him while you have him. Some people think they have to change bulls every 34 ILLINOIS STATE DAIRYMEN’S ASSOCIATION now and then because they get.vicious. Well, now, I know what ugly bulls mean. I have handled some that were bad enough, and handling an ugly bull is not a very pleasant job, if you are not provided with the proper means to handle them. There is a very simple way to handle a bull by which you can get the very best there is in him with the least expenditure of labor and with absolute safety. In the first place let me tell you never to let the bull run in the pasture with the rest of the herd. If you have the type of a bull you should have you can- not afford to do it. It will result in waste of the energies of the bull, will often breed heifers too young, is dangerous, and no records of breeding can be kept. I don’t believe there is a man on earth who can pass through a pasture with safety when there is a bull roaming around. And still you often hear the owner say, “Oh, my bull is very gentle,’ but you most always notice that it is the “gentle” bull that kills. | As a matter of safety, never let the bull run in the same pas- ture with the cows. You cannot afford it if you want to keep records, and that is very essential. I want to know when these cows are bred; I want to know when they are to calf, because I don’t want them to drop a calf in the stanchions. We have to have the bull separate from the herd; that is the first essential. I want to show you briefly how I handle the bull myself. In the first place I like to have a bull under six months of age run out in the pasture; after six months he must be separated from the heifers and other stock. I am aware of the fact that many successful dairymen keep them from the time they are born until they die in the stable. But a calf must have plenty of free- dom and exercise. A calf may grow up in the stable and to all appearances look strong and have weight, but I doubt if it has the physical vigor that a calf should have to resist tuberculosis. So I prefer to have the bull calf in the pasture, or where it can have free exercise; after it gets older a pen 50 feet square built outside for summer, and a box stall inside for winter are best. In a pen 50 feet square, I believe a bull can get all the ex- ercise he needs. Now the question is how to best handle the bull during the breeding season and that is one thing that is rather time-consuming if you do not take the proper method. I have here a little drawing showing a breeding pen attached to KFORTY-THIRD ANNUAL CONVENTION 35 the bull pen. Such a pen makes breeding cows absolutely safe with any bull, no matter how ugly, because you do not handle him. I built this pen on one corner of the bull pen—lI usually build this pen 3 1-2 feet wide at the front end and 4 1-2 feet wide at the rear end and the total length is 16 feet. My present arrangement for the bull in my barn is a box stall which joins the calf pens, and the stall is provided with a stanchion. When the bull feeds he puts his head through the stanchion and if I want to catch him, or clean his pen, I just shut the stanchion. I don’t go into the bull pen until the bull is secured. I havea stanchion in the breeding pen and one in the box stall. There is another thing in connection with a bull, that is the question of disinfecting him against the spread of contagious abortion. This is a serious disease. If there were no other reason why I would want to raise my own stock, it would be to be sure that I had clean stock and could keep it clean. If you start with clean stock and take proper care of it, you will con- tinue to have clean stock. We find in some states as many as one-third the herds infected with contagious abortion. How can you remedy or overcome it? There are many methods proposed. The use of carbolic acid is recommended and extensively prac- ticed. Methylene blue is extensively recommended. I have never seen any satisfactory results from the use of these materials, either the carbolic acid or the methylene blue. I have more faith in the disinfecting method, and especially in the disinfecting of the bull. That may be a simple matter and it may not, but if you are prepared for it, it is the simplest thing in the world. I use the breeding pen for disinfecting the bull. I use a 2 per cent solution of creolin. That is a little stronger than is generally used, but I always want to be on the safe side. I. have never seen any bad results from using so strong a solution. There are different kinds of creolin. Be sure to get the kind that when you mix it with water it produces a milky color. It costs about $1 a gallon and I use it regularly until I am absolutely sure that there is no chance of the disease. This simple precau- tion will do more to avert contagious abortion than anything else you can do in your herds. 36 ILLINOIS STATE DAIRYMEN’S ASSOCIATION ©: Would you disinfect the cow? POD ees: QO: What would you use? A: The same thing as for the bull. QO: Do you think you can do better work with a force syringe? A: It takes a little practice with the gravity system. I usually prepare two quarts when I start to disinfect the bull, be- cause some of it goes to waste. Abortion is a serious thing and I bring it up especially in connection with this breeding pen. J] find that nothing will hold the bull like this little pen. ©: Your breeding pen would be all right where one bull is kept. Suppose you had two or three? | A: Build as many pens as you have bulls. There is noth- ing expensive about them. ‘They ought to be near the barn. I have a place where there are five or six trees which provide an abundance of shade for the bull. QO: What kind of cows do you keep? A: Guernseys. In my section the Guernsey 1s about as pop- ular as the Holstein is in Mr. Mason’s district. QO: Is it a good plan to cross the breeds? A: I don’t believe in crossing any of the beef strains with the milk strains. I never believed in the dual purpose cow. I would not even go to the extent of using a Holstein sire upon a grade Guernsey herd. You have to stick to a certain.breed. It is the individual in the breed that counts. You can make an ab- solute failure with any breed and you can make a success of it. In purebred stock it is the individual that counts and that is why FORTY-THIRD ANNUAL CONVENTION 37 the raising of your own stock from a high ciass sire is tc your advantage. I think the bull is the first and last thing in the dairy business and you have to have him first, because you can- not get along with cows that produce 200 pounds of butterfat a year, so you want to start with a high class bull. . In regard to feeding the bull. In our section we have lots of alfalfa hay which makes the feeding of the bull a very simple matter. Alfalfa hay makes pretty nearly an ideal ration for a dairy bull. This may be supplemented with eight or ten pounds of silage. During the season of heavy breeding you will have to supplement hay with oats or other grain. A little oats at any time are an excellent feed, but not much grain should be fed ex- cept during special seasons. Red clover may be used if you haven't alfalfa. A little linseed meal is also desirable at times. QO: Suppose you have got cotton seed meal? I would not substitute it for linseed meal for the bull. How much cottonseed meal to cows? Se A.: I have fed as high as four pounds a day without any bad results. Much cottonseed meal will prcduce bad effects in horses, swine, beef cattle and sheep, but not in milk cows. I have fed many tons of cottonseed meal and never saw any bad effects. But to a bull I would not feed any. Linseed meal is cheaper right at the present time and I never put the two feeds on the same basis. ‘There is an unmistakable tonic value in linseed meal which cottonseed meal does not possess. If you can buy cotton- seed meal at a low price I would not hesitate to feed some of it to the cows. QO: What about the neighbor bringing his cow in to be bred to your bull? A: I don’t allow it. I draw the line here when I am not certain that the cows are all right, because I don’t believe that any man can run a chance. If you know that the cows are al! right, it is different. The thing least understood in the dairy business is the getting of a good bull and when you have him keep your herd clean. Tell your neighbor you cannot run any chances by breeding his cows unless you know they are free from disease.” (Applause). 38 ILLINOIS STATE DAIRYMEN’S ASSOCIA'TION WHEN THE COWS COME HOME. Judge W. B. Quarton, I am a little late in getting here. You know we cannot run the railroads and trains ourselves, but I am mighty glad to be here and bring you greetings from the lowa State Dairymen’s Association. I believe that there should be a little closer connec- tion between the various associations throughout our country, and especially through this western country, and I would like to see a little closer connection between the Illinois and the Iowa Dairymen’s Associations. Now I notice that on your program they have me introduced as “Judge.” Now, as a matter of fact I am entitled to that ap- pellation having spent fourteen of the best years of my life at that post, and have been a lawyer all my life, and I know that the average farmer thinks that the average lawyer knows as little about cows and agriculture as any man that walks the earth, and that he doesn’t want to know anything about them. Once in a while you will find a foolish fellow like me that takes up with the cow, and you know, it always embarrasses me to have my name on the program as “Judge” because I am remind- ed of the newsboy that Billy Sunday met here in Illinois, in a little city. The first thing Sunday did when he reached this town was to go to the hotel and write a letter and he stopped this little newsboy and said: “Say, boy, where is the postoffice ?” The newsboy said: “I thought everybody knew where the post- office was.’’ And Sunday replied: “I am a stranger here, will you show me the way to the postoffice’?” “Sure,” replied the lad, “come right along with me, I am going right by there.” The newsboy was a profane little fellow and when they got to the postoffice the newsboy said: “Right there is the postoffice, mis- ter.” Billy Sunday thanked him and said: “I wish you would attend my meetings, my boy, I would like to show you the road to heaven.” “Show me the road to heaven, Mister? Why, you didn’t even know the way to the postoffice!”” (Laughter). And so I fear that perhaps some of you may think that I don’t know much about dairying. However that may be, I will leave tliat to you to determine when I get through. (Laughter). FORTY-THIRD ANNUAL CONVENTION 39 My subject is a very common one, the fact is that there never was a debate,—I don’t care whether in the country school house, that many of you and I attended, in the grade schools of the city, the colleges, universities or the halls of Congress, where the subject for debate was: “Which is the most valuable domes- tic animal,” but what the cow always won in that debate. The history of this world, neither sacred or profane, cannot be writ- ten without her. Did not Abraham herd his flocks on the hills of Judea? Did not Hannibal take his kine with him when he conquered Rome, and Julius Caesar cross the Rubicon behind a yoke of oxen; in fact in all history the pioneers always took with them the cow. The poetry of the world could not be-sung or written without her. Listen to Gray’s Elegy written in 2 country church yard: | “The curfew tolls the knell of parting day, The lowing herd winds slowly o’er the lea; The ploughman homeward plods his weary way, And leaves the world to darkness and to me.” So it.seems to me that the cow is one of the most important domestic animals that we have, and I have been prone ever since I have been engaged in the dairy business, some fifteen or twen- ty years, to sing her praises, and the older I get the louder I sing them. (Laughter). Now it seems to me that I can hear some fellow in this au- dience thinking to himself, saying, “Mister, this sounds all right, but what we want to know is some of the plain, every-day truths that go along with dairying, and now I don’t want any of you _ people in Illinois to get a little miffed at me if I call things by their right names. I think it was Robert Burns who said: “OQ wad some Pow’r the giftie gie us To see oursel’s as others see us!”’ It might do a little good to have you know how we look at you from the other side of the Mississippi River. © | Now, of course, during my talk, I may refer to some of my own experiences, and maybe to Iowa, I hope you will not think 40 ILLINOIS STATE DAIRYMEN’S ASSOCIATION I am boasting. I might add as I go along that every man who lives in Iowa and owns a farm feels a little like Harrison, the first Harrison that was president of the United States. He rep- resented our government in more foreign countries than any other man. In his old age he was Minister to China, and when he came back he came by way of England, he was given a ban- quet there and he was down for a toast on “The Greatest Coun- try in the world,” and he said among other things: “I have just come from China, she is the Garden Spot of the world, she main- tains more people to the square mile than any other country; I came through Japan, she is the flower garden of the world; and | came through Germany and France and England, all three of them are the greatest manufacturing countries in the world, but of all the countries in the world, the United States is the best, and Ohio is the best state in the Union, Hamilton County is the best county in Ohio, and they say I have the best farm in Hamil- ton County.”” (Applause and laughter). We did have a fellow in lowa who went out to Montana; he got so poor he couldn’t get back. One day an evangelist came there and he said at a meeting, “Let everybody that wants to go to Heaven, rise.’”’ They all stood up but this one man from Iowa. ‘Then he said: ‘Let everybody that wants to go to hell, rise,” and he did not get up. After the meeting the evangelist approached this man and said, “You are a peculiar man, you don’t seem to want to go to either Heaven or Hell?” “No,” replied the man, “I’m from Iowa and I want to go back.”’ (Laughter. ) I want to talk to you this afternoon about some of the prac- tical things of dairying and as I quoted a little while ago from Robert Burns, I don’t believe the people of Illinois have taken the right animal into partnership with them on their farms, and there are very many reasons for that. Now, I have the honor of having been born in the great state of Illinois, because Illinois is a great state, but I left this state in my early youth and went to Iowa and we have been through the same stages over there that you have, the fact is that in the development of every coun- try it is about like this: First the range, and then the grain farm, and then general stock raising, and then dairying. ‘That is about the history of every country. You folks in Illinois have raised — too much grain on your farms and sold it through the slevators FORTY-THIRD ANNUAL CONVENTION 41 of the country. The fact is I expect you all know this—you have in this state a man for whom I have the highest admiration and that is Professor Hopkins of your University. He has preached to you people day in and day out, year in and year out, that you must go to taking care of this Illinois soil, and that lies at the very base of success in all kinds of agriculture. The fact is when you sell a ton of oats you sell some $11 worth of your land; when you sell a ton of corn you sell $6.50 worth of your land; when you sell a ton of clover hay you sell about $7 worth of your land; when you sell a ton of timothy hay you sell about $6 worth of your land. I mean this: That in a ton of corn, for example, there is $6.50 worth of nitrogen, phosphorous and potassium, the three main fertilizing elements of soil, and if you keep on you will eventually sell your farm out piecemeal. I know the soil in this state and I know this is a beautiful and rich country, but it has been richer than it is now, they have sold a good deal of it already. A man said to me on the train today, “Do you know, my friend Quarton, that many men have gotten poor raising corn, oats and hay?” But he said: “I never knew a man who had anything like good judgment that got poor raising cows and selling milk and cream.” Now that is true too. Let me give you a little history of the conditions forty years ago in my friend’s state—Wisconsin. At that time Wisconsin was one of the greatest grain producing states in the Union, they raised corn and oats and wheat and tobacco on that land until it would not actually pay the expense of tilling it and harvesting the crops, and they finally had to do something else or go out of business, Now, that land is a little different from your Illinois land, the soil in Wisconsin is lighter than in Illinois and Iowa. I have been over considerable of this globe, but I have never seen the soil yet that could not be exhausted—TI don’t believe that it is on the face of the earth. So, in Wisconsin they had to do some- thing, and they went to dairying, and that reminds me of you people. The trouble with you, and us in Iowa, is that we can make money too easy. I want to tell you a little story about a Dane that came to America to see if he could take back some- thing that would be of profit to them along dairy lines. His custom was to go to the agricultural colleges of Pennsylvania, Ohio, Illinois, and finally he got out to Iowa at Ames, and he 42 ILLINOIS STATE DAIRYMEN’S ASSOCIATION had a habit of finding where the dairy communities were and just taking a trip and making a first-hand investigation and I want to tell you that first-hand investigation is the best kind of investigation, don’t take other men’s conclusions, get at the facts and draw your own conclusions, that is the best way to do. Well, he came to Ames and he came to our community to investigate; he visited two or three farms and when I got home that evening the president of the creamery called me and said we had a friend from Denmark visiting us and about a dozen of us were going to get together and take our supper with him, which we did, and we got that Dane to make us a speech. Again applies the say- ing: “OQ wad some Pow’r the giftie gie us To see oursel’s as others see us.” And he told us how he looked at us and it was really a pret- ty good thing and this was the one single thought that he gave us, he said: “Gentlemen, I am sorry to say to you that you never will be great dairymen; you have got the greatest soil in the world but you can make money too easy here at other things.” They told me that when he got back to Denmark he said that Illinois and Iowa were the greatest dairy countries in the world because they were the great corn countries, but they never will be dairymen because they can make money too easy, that is the trouble. If they had the conditions that we have in Denmark, they would be the greatest dairymen in the world. That is the trouble in Iowa and I think this is the trouble in Illinois, that you won't dairy, it is too hard work, you say. But, my friends, the day will come when you will have to. What I want to convince you of this afternoon is that the cow will make your farm bet- ter than you found it, and I think if I can convince you of that one fact that I will have accomplished something in coming 500 miles to make a speech to you this afternoon. Some years ago I made a speech in one of the counties in Towa on Dairying, and I made the assertion that the dairy com-— munities of the world had the lands of the highest commercial value, and some fellow took me to task about it, he did not be- lieve it. I did not have any data to prove what I had said, but FORTY-THIRD ANNUAL CONVENTION 43 I want to tell you they never catch me twice on the same trick, and I got busy and I wrote a letter to Denmark, I wrote one to Holland, one to England, one to the Isle of Jersey and one to the Isle of Guernsey and the letters were all duplicates, the same letter. ‘The first question I asked was, “‘Please tell me the aver- age cash value of land in your community. 2. Please tell me the average rental value of those same lands, the cash rental value. 3 Please tell me what they do on these lands in order to make land pay a reasonable percent upon the value, or a reasonable - profit over and above the rent paid.” From Holland [ got the answer that their lands were of the average cash value of about $800 per acre; that the rental values run from $10 to $20 an acre, and they answered the last question by one word, “dairy- ing.’ From Denmark the cash value was between $600 and $800—I don’t blame them. Their rents from $10 to $20 an acre and they answered the other question by saying that they dairied and they sold pork and butter and eggs to the English, and in passing let me say to you that that little country of Den- ‘mark we have never been able to wrestle from her the butter and the bacon trade of the British Islands. For the past twenty years Denmark had produced 25 per cent of the butter and 4o percent of the bacon and 25 percent of the eggs used by the forty-five millions of people on the British Islands. From [ng- land the answer came that their lands were of the average cash value of $500 to $800, and rental value $10 to $15. The high- est priced lands in England and Scotland were devoted to dairy- ing and the balance to raising beef cattle and draft horses. The Isle of Jersey put a value of $1,000 an acre on her land, rentals run as high as $60 an acre and they said that they dairied on these lands and furnished vegetables, fruit and flowers for the - London and Paris markets. The bunch of islands known as the Channel Islands furnish London and Paris with nearly all of their beautiful flowers in those two cities and also furnish very much of the vegetables and fruit that they use in those two cities. The Isle of Guernsey had the same average cash value as the Isle of Jersey, and they also added that there was not an acre of land on that island that would not sell for $500, not even the overflow of the land from the ocean, and the rest of the answers were the same as the Isle of Jersey and yet when Victor 44 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Hugo wrote “Les Miserables’ on the Isle of Guernsey, it was practically a barren island, and now they are two of the richesi spots in the world and nothing has made them the richest spot but the cow. In other words, when you sell a ton of butter which is worth $700, you sell with it about 50 cents worth of your land, using the same illustration as I used about corn, oats and hay. There is only oil and sunshine in a ton of butter. (Laughter). Some fellows used to put a good deal of water in it, but the govern- ment made them quit it, and I hope the time will come when we have our standards not only of moisture, but of fat, because the boys are putting something else in the butter now. I'll tell you what I heard—it may not be true—that some fellows are putting milk sugar, 4 to 6 pounds,—they pay about 20 cents a pound for that and butter sells for 40 cents a pound, and this alone makes a difference in the output of some of these creameries of $25,000 a year. They started to put it in to give the butter body. Up in Iowa they are nearly all the co-operative creameries. Every little town has its creamery, they pay out each year all the way from $150 to $200 a year. We piid 37 cents per pound for the butterfat during the last year. You must have a well managed farmers’ creamery and in Wisconsin, lowa and Minne- sota we have those kind of creameries and we found them the most successful creameries that we can have. Now I want to say to you people one other thing, and that is this: That in order to dairy you have got to have dairy cows, —real dairy cows. Not only a dairy bull, but dairy cows as well. Now my father was a breeder of Shorthorn cattle from my earli- est recollection. I did not know anything about dairy cattle when I began dairying some fifteen or twenty years ago, I did not know anything but Shorthorn cattle; but I knew enough to - know that they were not real dairy cattle. If anything in the world will break the heart of an Illinois farmer, it is to do away with the Shorthorn breed of cattlhe—I would not have you do that, but those who do stick to Shorthorn cattle I ask you to let the dairy business go to the winds. “The proof of the pudding is chewing the string,” and I have chewed the string and I know! (Laughter). Those of you who want to dairy, get real dairy cows before you go into the business. FORTY-THIRD ANNUAL CONVENTION 45 I wrote Governor Hoard some fifteen years ago on a law letterhead. He, supposing | was an average lawyer and knew nothing about cows, advised me thus: “It is a good deal better for a man to grow into the dairy business than to go into it.” That was good advice. If you are not already experienced dairy- men, don’t go into it, but GROW into it, | don’t care whether you are old or young men, that is the best thing to do. You want to get a dairy cow. I will tell you why. I don’t believe that the Creator ever intended the beef cow as a dairy cow. My experience of 15 years with all kinds of cows has made me more convinced of that. Why, they are not made alike, they are not built alike, they don’t have the same functions. If there isn’t anything in the principle of breeding, why don’t you breed your draft mare to a Shetland pony and expect a draft colt? Why don’t you know, everything was intended for a purpose, and | want to tell you that a garden rake was never intended to plough with, and a plow was never intended to cultivate the small row of onions that you plant in your garden. ‘To illustrate what I say, | have a friend in lowa that likes to hunt as I do, and sup- pose that after the law expires,—on the 15th day of August,— he should send me word: ‘Come out here and take supper with me and bring your gun and dog and we'll have a hunt and I| think we can get a pretty good evening’s shooting.” Suppose I should drive up with a bull dog tied behind my buggy? (Laughter). Suppose he came to see me and they should tell him that 1 was at the Fair Grounds where we have a race track, and he came there and found me with a 2,000 pound draft horse hitched to a bicycle sulkey driving around the track, and he asked me what I was trying to do and I would say to him, “I am going to make that horse trot a mile in two minutes.” (Laughter). I tell you, the Creator never intended that draft horse with his heavy bones and muscles to trot a mile in two minutes, and there isn’t corn and oats enough in both states to make him do it, and you all know it. And God didn’t make the bulldog to scent chickens, He made the bird dog for that, he has been bred for that purpose for several generations,—and just exactly what He made that bulldog for, I never knew. (Roars of laughter). A few years ago I took my little bunch of Guernsey cattk 46 ILLINOIS STATE DAIRYMEN’S ASSOCIATION to the Iowa State Fair. Every morning I looked out of the window of my barn, to where they had a lot of grade Guernsey and Holstein nurse cows tied, and saw an eleven months old Hereford bull-calf that weighed a thousand pounds, get down on his knees and suck three of these cows. I went out there one morning and asked the man holding the Hereford calf which one of the cows was the mother of the Hereford calf. Of course, he said none of them, that they were only nurse cows. I asked him where the mother of the bull was and he said in the show barn, and I said, does he suck her too? “Oh, no,” they said, “she has been dry for five months.” (Laughter). The Creator did not intend those cows as dairy cows. So I say ta you people here, you will never succeed with any but the dairy breeds. How do I know? Why fifteen years ago I had about sixteen grade Shorthorn cows that Mr. Stewart had selected as the best milk cows out of 30 head, and we weighed the milk from those cows for a year and tested them out for butterfat and they | paid $35.50 apiece throughout the year. I said to him, you know mighty well that it costs more than that to feed them—this was fifteen years ago. It cost us $35 to feed that cow and the only thing we have gotten is her calf and we are practically milking that cow for nothing. “Well,” he said, “I have done the very best I could,’ and he was a mighty good caretaker and one of the best feeders | ever saw. I said, they say there are better cows and [ am going to try and get some for the best is none too good, so I went and bought two purebred heifers. This will give you my idea of going into the business; with a bull and six grade heifers later on and that was my start and I grew into the dairy business and I presume, my friends, I would not be here this afternoon if it was not from the fact that I am the man who by proxy can run a 120 acres farm and make it pay $8.50 rent. I have been able to do that, but I will tell you this, you know that running a business by proxy is a pretty hard thing to do. I have been through every vicissitude in the hired man business you can think of. For instance, a man came to me and said, “I understand you are looking for a man, what do you want done?” We have about fifteen cows to milk. “Oh, if I have got to milk cows, you had better look for another man.” “It is right now I am mighty glad to have you tell me,” I replied. We FORTY-THIRD ANNUAL CONVENTION 47 have got men on the farm who are good milkers, the trouble is our boys and girls go to the University and colleges and they don’t want to milk when they come home. They teach them there not directly, but indirectly, that to till the soil is not the highest vocation of man. That is one of the great troubles that we have, but I am getting off of my subject. They go to the cities where they can go to the moving picture shows, work eight hours a day out of the 24 instead of Io or 12 as we have to on the farms. They can adopt all the eight hour laws they want to in the coal mines, in the factories and cities, but I want you to stand firm against any eight hour business on the farms of America. (Applause). So I want to answer a question that this gentleman asked the gentleman who preceded me, and | -know that my friend from Wisconsin will agree with me, it is all right to breed a Jersey, or any other kind of dairy bull, to good grade Shorthorn cows if you want to start a dairy herd, but don’t change any more. The very best grade cows I ever had in my life were after we sorted six more of these 15 that we had and kept the 10 best ones. Those cows were bred to a Guernsey bull and a three-fourths Guernsey was the best pro- ducer of butterfat we had on the farm. She gave more than I have ever been able to make my purebred cows produce. I would rather have a cow that will produce 400 pounds of butterfat on an average for ten years, than one that will produce 1106 pounds of butterfat in one year and then never be able to turn the trick again. What I want is a cow that will turn the same trick over and over and over again. Some people say that a good way to get your dairy herd is to take good grade Shorthorn cows for a base. I would not take purebred Shorthorns. They will sell very well in the market ; they have sold in Iowa for an average of $1,- 200 a head. The Holstein people had a sale in Detroit, Michigan, and they averaged the same, but I say to you that your pure- bred cattle will sell for a good price, but if you want to dairy, sell them for what they are worth, then if you are not able, don’t go on and get a whole herd of dairy cows. Let me tell you, friends, this dairy business is one that must be studied very closely, that is my own experience, and I[ think that I have been through pretty nearly everything. I have had my eye teeth cut several times pretty hard. I have been to the farms of 48 ILLINOIS STATE DAIRYMEN’S ASSOCIATION so many good men who have started into the dairy business and bought one or two, or ten, or maybe twenty head of purebred dairy cattle and they paid a magnificent price for their cattle, enough to buy a splendid dairy animal, and they got nothing but a dairy scrub. That is the experience of a very great number. If I were back 20 years and I wanted to buy a good dairy heifer purebred of any breed of cattle, I would no more buy this heifer myself than nothing in the world after my experience, but I would go to some good man in whom I had confidence and whom I thought was a splendid judge of that kind of dairy cat- tle, and get him to help me select it until I learned something myself, and that is the only safe course, my friends, if you are going to start. Even in the selection of a head of the herd the same thing is true. You can buy graded stock but when you go to buy purebred stock you had better be just a little careful and get somebody to help you,—when you pay $500 or $1,000 a head. I want to say to you people that this statement of mine at the outset about your soil and about your dairying is made with the intention of convincing you, if I can, that you want to go to dairying in Illinois in order to maintain your soil fertility, and if you dairy on your farm your soil will grow better and richer instead of poorer. I might use a personal illustration. When I bought that little farm of mine 25 years ago and later found that others could not make it pay I started to farm it myself, and then tried to raise cattle and I never made a dollar on stock raising, then I tried dairying and succeeded fairly well. That farm lies within two miles of town, it is just at the outskirts of the timber—we are near the head of the Des Moines River; it is a little inclined to be rolling, not very much, but a little, and it was one of the earliest settled farms in the county. Here was a typical early settlers farm and they just farmed it and never put anything back on it and I thought one piece of land was just as good as another, just like many lawyers, and I could not raise - over 25 bushels of corn to the acre to save my neck, and after fifteen years of the dairy cow on that farm I can raise 85 bushels of corn on an acre just as nice as can be. That is the situation in a nutshell of the dairy cow. I would like to give you some of the details about it, but that is the situation in a nutshell. I have FORTY-THIRD ANNUAL CONVENTION 49 covered that land at least eight times with manure in the 18 years that I have had it. OQ: How many cows do you keep? A: About twenty. The government of the United States located at Algona, a dairy expert; he stayed there for five years and the theory of the government was to try and determine whether it would pay one of these co-operative creameries to hire a man to work among the patrons. I could talk to you about that experiment from now until twelve o’clock tonight. When he came there, there were three silos within a range of three miles from Algona; when he left, there were sixty. When he came go per cent of the cream was sour, and when he left 90 per cent of it was sweet. I can put my finger on a half dozen young men living there that had dirty barns, tubercular cattle and did not know it, bringing in milk to be consumed by the people. You don’t find that condition today, for they have got as pretty, clean barns as you will find in the county, and the cleanest milk is being delivered to the consuming public in the city of Algona as you can ask for, and that is as far as I can go. I went to Pocahontas county and talked silos and I talked as hard as I could to get those fellows to build silos. I said to these people, I will be glad to answer any questions that I can. Well, there were about twelve questions asked. I knew a good many of the good people of that county and after the meeting was over and while I was walking down the street, a farmer, a - good friend of mine, came over to me and took me by the arm and said: “Just tell me what one of those durned silos is?” (Laughter). Since that day I have never talked about silos without defining just what they are. He would not ask that question in a crowd because he was afraid they would laugh at him. I had not struck the keynote. If you want to ask any questions I would be mighty glad to answer what I can. I can- not answer every question that is asked,—there is no man living that can do that,—but I will do the best I can. I want you to be frank with me and I will be frank with you, and just ask me any question and I] hope I may be able to answer. I keep five horses on my farm, and all the way from 15 tc 50 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 50 hogs, and that’s the limit on 120 acres of land. There are 55 acres of land in the brakes of the river and I have to use it as a permanent timber pasture, that is why it is not all so produc- tive. If it was like the 79 acres, I could handle 120 head. I am a breeder of dairy cattle and that pasture is valuable. I like to see them get out and climb those hills, it adds vigor to the an- imal. ©: Could you keep 120 head on 120 acres without going outside for your feed? As, Vex ©: How much of the soil do we sell with a ton of whole milk ? A: I think about $2 worth of soil. Don’t you see that it takes just so much nitrogen, phosphorus and potassium and if you fed that grain to the dairy cow it goes back on that farm in the form of manure? The dairy cow is the most economical way to make your production. You can take a ton of hay and feed it to the dairy cow and you can make it for 10 cents. She is the greatest factor in farm production over anything on the farm, except the work. O: Why wouldn’t it pay to keep more cattle if you can buy outside feed? A: Why not improve your farm? If you can buy grain and all kinds of feed and especially cottonseed meal with high percentage of nitrogen and feed it on your farm and build up your farm for fertility. ’That is just exactly what they do in New Jersey and those eastern states. What do you pay for cot- tonseed meal? A: $42.00 a ton. Q: What do you feed your cows for the greatest produc tion? FORTY-THIRD ANNUAL CONVENTION 51, A: The base of my feed is silage. QO: Don’t you feed something else? A: Sure I do. The man that thinks that ensilage alone is a good feed is mistaken. Ensilage and alfalfa hay as prac- tically a balanced ration for a dairy cow may be right, but there is not a high producing cow in the state of [linois or Wiscon- sin that can eat enough of it and do her best, because they are both bulky, and if she is a first-class cow, she has to work too hard to reduce that to milk and butterfat. You have got to feed that cow some concentrates. The silos are the greatest buildings on the farm, but you men who have good cows—if you have poor cows, don’t feed them anything but clover hay and silage, —hbut a good cow you can’t feed her too good grain.. Last week we were feeding ensilage and from 3 to 5 pounds of gluten feed and a very little bit of oil meal and some bran mixed with the ensilage. This week we are feeding corn and oats ground to- gether, 400 pounds of the corn and 100 pounds of oats by weight, two-thirds corn and one-third oats and 100 pounds of cotton- seed meal, and we are not feeding quite as much of that as we are of gluten feed. We never feed, where we can help it, any of these concentrated feeds of any kind as such, we always mix it with the ensilage. There are plenty of other men here that are perhaps better feeders than I am. QO: Do you mix your feed that way and let it stand? A: No, ensilage is fermented feed anyway. I simply put it in the feed box together and if it is not too cold weather, we give it a twist with our hands so that the cow cannot get all the ground feed first. OQ: Did you ever feed alfalfa ensilage? A: I ran two loads of it into my silo, but I have not fed enough of it to give you any reliable data. Q: How about ground alfalfa and sugar? 52 ILLINOIS STATE DAIRYMEN’S ASSOCIATION A: Well, the ground alfalfa and sugar—if you have got a cow that puts it on her back instead of into the milk pail, don’t feed her alfalfa and molasses. You must feed some corn and some oats. The reason of that ground alfalfa is, that many of these feeds are too heavy, they lay too heavily on the stomach of the cow and you have to lighten them up, that is why I put the bran in the gluten feed—to lighten it up, and alfalfa is the most admirable thing in the world to lighten up the feed. ©: Would you recommend the farmers of this county to quit their lines and go into dairying where they are not used to it, in this part of the county? A: Yep. (Laughter). I will tell you why. It is because the cow will leave the farm better than she found it. You can increase the production and value of your land. The Islands of Jersey and Guernsey were barren waste in the English Channel and now they are two of the most fertile spots in the world,— that is why I would go to dairying. Some people will tell you that if everybody goes to dairying butter will not bring more than 10 cents a pound. Don’t you believe it. Statistics show that we are consuming double the amount of dairy products that we were ten years ago, and our population is increasing at the rate of a million a year. QO: How about the milking machine? A: Well, sir, I have never owned or run a milking ma- chine. ‘The reason is I have had only from 10-to 20 cows and I don’t think it is practical for a small herd. My notion is this, that if you have a right bright man who knows about. machin- ery and how to handle it and loves cows and will strip the cow - after the milking machine, he will make a success of it, but,if the fellow don’t know enough to run a wheelbarrow and can’t run that straight, he wants to leave a milking machine alone. (Laughter). I do know a dozen men in our community that did use them and don’t use them now, and some that use them yet, but we will get a perfected milking machine later on. Q: If you’ve got plenty of corn, wouldn’t it be just as well to feed the cow all the corn she’ll eat? FORTY-THIRD ANNUAL CONVENTION 53 A: Imagine that a cow is giving 40 pounds of 4 per cent milk, it takes one pound of protein to support her body for twen- ty-four hours and it takes another pound to make 40 pounds of 4 per cent milk, so you have got to give that cow 2 pounds of protein in twenty-four hours in order to produce that much milk, and if you don’t give it to her, what will happen? She will just go dry. That’s why a good feeder can get more out of a cow than anybody else. In 100 pounds of corn it is about 6 per cent protein, she cannot eat corn enough to get the 2 pounds of pro- tein required each day. She would be getting too much carbo- hydrates, and what you want to do 1s to sell it and buy other feeds. One of the best feeds in the world is the Ajax Flake, which is the production of the distillery taken and standardized, it 1s cooked and 98 per cent of that is digestible. I would rather do my Own mixing, there is a mighty good reason for it. There is not a dishonest man in the world, but some way or other they get a lot of dirt or chaff in it—that is not just right. Mr. Fielden: ‘They are protecting the dairymen on those feeds and I don’t think it is fair to the producer and seller of those feeds to say that they are not pure. Any reports that you get shows that two or three feeds are good pure feeds, good bal- anced rations and good for the dairy cows. I think it is more practical to feed a balanced ration on large herds than to mix your own feed. Mr. Quarton: Well, I'll tell you I would rather mix my own feed yet. (Laughter). I want to be fair with the gentle- man and the manufacturers, there are some manufacturers who are honest manufacturers, but they have got to be watched. (Laughter). Mr. Fielden: In Massachusetts, New York and Pennsyl- vania the Pure Food Commission has men going through the state all the time taking samples from the dealers, here, there, and everywhere, and in that way they are apt to get fair samples from the mills. If the Experiment Station is not doing that in Illinois, they are not doing fair work. 54 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Mr. Quarton: My wife says she knows I won’t be in Heaven a day before I get into an argument there. (Laugh- ter). I believe a bright, intelligent farmer who knows what the different elements are, will mix his own feed; but if he has to use standard feeds, there are plenty of them manufacturing a good standard feed, gluten for instance is a good feed. But gentlemen, while | am willing to concede that some lawyers are a little bit crooked, that some dairymen put a little bit of water —not in []linois, lowa or Wisconsin, but in Kansas and Nebras- ka—into the milk, why would it not apply to the feed manufac- turers? (Laughter). Mr. Michels: You cannot feed a balanced ration to all kinds of stock. Higher milkers have got to have a higher pro- tein feeding, and that is the reason. ©: When starting in the dairy business, why wouldn't it be practical to have some one come along and mix it for us in- stead of trying to mix it ourselves? A: (Mr. Quarton). No, he had better learn how. (Laughter). Here you have two cows stabled side by side, they are both purebred cows. You find that one of them is putting fat on her back while the other is milking like a race horse anc getting poorer. What do we do? Just cut out the corn, she is putting that on-her back and feed that cow one pound of corn and seven of bran and you'll find it won’t be long before she'll be milking it off and putting it into the milk pail. It is better for a man to balance his own ration. I use Ajax Flakes, gluten meal, cottonseed meal and oil meal and good old-fashioned corn and oats, and let me tell you it’s mighty fine corn and oats, raised on your own farm and on your neighbor’s farm, you know just what it is. Q: How do you know that you are getting the right per- centage in these gluten feeds? A: If you know it’s a balanced ration for your cows, but if your cows are different you will have to do like the Greek did with the bedstead. Every fellow had to lie on that bedstead no FORTY-THIRD ANNUAL CONVENTION 5) matter whether he was long or short, the whole outfit had to fit the bedstead. QO: Don’t you think the balanced ration is better than a farmer can mix it? A: If he studies it he soon will mix it himself. Of course you Know how great minds differ. QO: Don’t very few dairymen mix each cow’s ration sep- arately, and especially where there is a large herd, would not the balanced ration be the more practical way? I am not speaking of test cows. A: Coming back to the balanced ration, there is but one per cent of the cows that are fed it that put fat on their backs, and they milk it off. When I find a cow taking more off her back than.she ought to, I then add something to it to put that flesh back, a balanced ration if properly balanced, will give you milk, maintain your cow’s health. It is very much easier to add your fat in the shape of corn meal. Mr. Foss said he used a balanced ration and added other things to it. Mr. Foss: I am trying two tons of Arcady feed to loosen the bowels. I believe that I can balance my own ration better than anybody can do it for me, and cheaper. ©: I live six miles from my market, so I figure it is too expensive to sell milk in the form of milk and I don’t think it pays anybody to sell their cream and sell it sour, so I decided to make all my product into butter on the farm and I have a contract to take the butter at 36 cents a pound all the next year. Do you think it is a paying proposition ? Pen! Yes, QO: I would like to have you give me the different food- stuffs that go into a feed to make the most butterfat. A: What kind of cows do you keep? 56 ILLINOIS STATE DAIRYMEN’S ASSOCIATION QO: The majority of my cows are Jersey. A: Jersey cows you will have to feed a little bit higher protein than you would the Holstein. They say the Holstein eats oceans of roughage. You would think from that that Jer- seys eat nothing but diamonds. I would make a ration that would give that cow that is giving 30 pounds of 5 per cent or 6 per cent milk about 2 pounds of protein a day and 7 pounds of carbohydrates and one pound of fat. QO: Let me write that down. A: I use Hecker’s ration. I use a little less protein and more carbohydrates. JI know a man that is mixing his feed and is having great success and you can’t pump out of that fellow what he feeds those cows with a stomach pump, but I haven’t got any secrets. If there is anything I can tell you while I am here I will be very much pleased to do it. I would make a ration for those cows of 7 pounds of carbohydrates to 2 pounds of pro- tein and about one pound of fat, that is about the ration that they need. If the cow fed on balanced ration is not putting fat on her back, add corn; if she is putting on too much, take it away. I know the man that makes Arcady feed, his name is Dave Williams. He is the best dairyman you ever saw and he tries to make an honest feed, and there are plenty of men trying to make a good, clean, honest feed, but gentlemen, I regret, as a citizen of this great country of ours, to say to you that the thing that Americans see is a piece of silver about that big. Fifteen years ago, when I went to running a farm, I remember when North Dakota passed a pure food law and it was demonstrated by tests that they found poison in a can of corn that, if a man had eaten the same ration each day for five years, it would have killed him. ‘They found this condition in nearly every food pro- duct in North Dakota. It is that commercialism that I wish we could get out of our heads. The Holland farmer never owns more than five acres, he takes care of his cows, he sits on his porch in the heat of the day and smokes his pipe in peace and contentment, but we Americans have been taught that money is FORTY-THIRD ANNUAL CONVENTION 57 God and everything, and I regret very much to say that the com- mercial interests of this country has so worshipped money that it cannot see anything but the Almighty Dollar, and I hope that we will get over that. Lets get a bigger and broader notion of things. I can never let that subject alone because I have seen so much of it. I have seen some men stooping to little “‘white’”’ lies and also big black ones, in order to get a man to buy some- thing that he did not want to buy. Men like that worship the Almighty Dollar. I wish we could get that out of our head, let us be honest. I have a son who lives in Berlin and he writes me occasion- ally and he can’t write about the war because he has to be neu- tral, and he wrote me this: Father, there is a very marked dif- ference between the business man of Germany and of America. To illustrate, when a German builds a railroad, he tries to build it as well as he possibly can, he builds it as a monument to him- self and the Fatherland. When an American builds a railroad he sees how cheap he can build it and see how much he can skin the people. There is one thing about the German people, and that is sincerity and stability and what they do they do well, and that is the difference between them and us, as the young man used it as an illustration. QO: What kind of corn do you put in your silo? A: I have always used the common field corn, the Silver King, and I wait until it is about one-third ripe and the lower blades begin to die, then it has its greatest food value, that is when I cut it and get it into the silo before a frost. I have seen it grow 15 to 18 tons and I have seen reports in the State of Illinois that runs 20 tons. A great many men use sorghum and corn, but don’t plant them together, I plant them separately. I would not plant soy beans with the corn, but plant them separate- ly and when filling the silo use two loads of corn to one of soy beans.”’ (Applause). . Meeting adjourned at 5:00 p. m. until 8:00 p. m. of the same day. 58 ILLINOIS STATE DAIRYMEN’S ASSOCIATION TUESDAY EVENING, JANUARY 30TH, 8:00 P. M. Mr. Mason: “The meeting will please come to order. The first speaker on the program this evening is A. A. Wollin, of the Illinois State Food Department, Chicago, and his subject will be, “Explanation of Analyses of Milk Samples.” EXPLANATION OF ANALYSES OF MILK SAMPLES Andrew A. Wollin. “Mr. Chairman, Ladies and Gentlemen: I have received permission from the Secretary to digress from the subject given me and to talk on a subject which comes more nearly that of City Milk Supply, to discuss the Milk Survey of Municipal Milk Supplies. | Milk is probably one of the most important foods we have. The question of a pure milk supply is one of the hardest ques- tions that a food governing or controlling body has to deal with. It is often stated that milk comes very close to being a perfect food for minute plant organisms which we call bacteria. At the present time, people who study the cause of diseases find that most of them are caused by bacteria. ‘These plant bodies grow very rapidly in milk. . There are thousands of places where milk can become con- taminated; hundreds of thousands of farms produce milk, every one of these places isa source at which these bacteria can enter into the milk, and if the milk is not kept cool during the entire trip from the producer to the consumer, they greatly increase in number. The food controlling body has a very hard problem to deal with. Also there is probably no food produced which can be sa easily adulterated as can milk. It is a perfectly easy thing to skim a little of the cream off of the top of a can of milk. Also it is a perfectly easy thing to add a little water to milk. The baggage charge is just as much for a can of milk or for a milk FORTY-THIRD ANNUAL CONVENTION od can partially full. It will not cost any more baggage to fill the partially filled milk can with water, and you get more for it at the other end. 3 People say the ideal way to handle the matter of Milk Con- trol is to have the State Food Department look after it. The State Food Department consists at the present time of nine chemists and eighteen inspectors, and we have six millions of people in the State of Illinois, and practically every one of them drinking milk. For this small group of men to control the milk supply of six millions of people is practically out of the question, so that every municipality ought to do something to help this work along. Some people say: “We can’t afford to do it in the municipality, our taxes are already too high.” Have they looked at it in the light that money expended in a Health Department is health insurance? People insure all other things and don’t think anything about it. They insure for theft, loss by fire, acci- dent, etc., but when the subject of health insurance is approached they take no interest in it at all. When you stop to consider the money paid for taxes, you will find a very small portion of it goes towards health insurance. Some towns have a health board and some have not. In the places where they have one, they are often curtailed in their duties by the fact that they are in some way connected with the politics of the town. ‘The physician probably is given little or no compensation and as a result he gives practically no service. Sometimes working under the City Physician is a Health Officer and sometimes his best qualification is that he is willing to work for $50 or $60 a month. In that case, the Health Officer knows how to tack up signs, and fumigate the houses after a patient has recovered from a contagious disease, but as far as the food supply is concerned, he knows practically nothing. I know that in places these are the conditions, and up to two years ago there was practically none of the Health Boards in the towns who knew anything at all about-the subject of pure milk supply. Soa it was with the purpose in mind of bringing these facts before the public and to see if some action could not be gotten to get cities to help out, that the State Food Department started in 1915 a number of Municipal Milk Surveys. I was the chemist who worked on those milk surveys, so I 60 ILLINOIS STATE DAIRYMEN’S ASSOCIATION will just tell you exactly what we did in reference to this matter. I was doing the advance work—going into a town with the ap- paratus which was necessary to completely equip a laboratory for bacterial examinations. After I had the laboratory equipped, and I will say in passing that this laboratory in one town was the High School Chemical Laboratory in the summer; the work was done in one town in the Normal school laboratory; in an- other town a Government laboratory was at my disposal, and in the rest of the towns it was an office room which we rented our- selves, I would start to find out how many people there were de- livering milk, those supplying milk to the milkmen, etc. This I had to go out and find out for myself because most Health Boards had no records whatever of these people. They did not know who was supplying the milk, nor who was delivering it. After I had these preliminaries arranged I would notify the of- fice in Chicago and they would send out a bacteriologist and four inspectors. ‘The next morning three squads collected milk sam- ples from every dealer delivering milk to the people in that city. These samples were hurried over to the laboratory which I had equipped and the bacterial and chemical analysis made. The next morning the same three squads of men collected samples from the grocery stores and the third day in the restaurants. I always enjoy the last day because I almost know that we will have lots of work on illegal samples. Our men would go into the restaurant, order a meal and with it a glass of milk, and take a sample of that glass of milk. There is a law that when a glass of milk is ordered with a meal it should fulfill the quali- fications of the standard for milk, as well as if that milk was bought aside and apart from the meal. After the trip to the restaurants we would follow up the fourth day by going back to the dealers that we had visited the first day. By that time the bacterial and chemical data were completed and we would know how to deal with the dealers. If the analysis was good the men were left alone; if not, we would go back to investigate their supply. We would tell the dealer that we had found a high bac- terial count in the milk he was selling and would then ask him where he got his milk and whether it was produced on his own farm. If so, we would go to his farm and watch him milk and - bottle and get it ready for sale. If the milk had been delivered FORTY-THIRD ANNUAL CONVENTION 61 at the receiving station, the inspector would go and take samples brought in by the farmers and then run bacterial counts on that milk and separating the farmers bringing in good milk and those bringing in milk with high bacterial count. In every case we went back as far as we could to reach the source to find out who it was that was contaminating or adulterating the milk; we tried to find the person really responsible. ‘When we found out which farmer it was that was bringing in poor milk, our inspectors would go to his ‘farm and in an amicable manner, with no desire to prosecute, watch him milk and try to point out the places where he was at fault. That is one of the points where an eff- cient man is absolutely necessary in this work. If a man going to these farms did not know how to produce good milk, he would give the farmer advice that might be costly and the result would be that the farmer would turn against the Department instead of looking up to us, and the Department is anxious to educate them. These inspectors demonstrated to those farmers that in an inex- pensive manner and without much effort they could produce good milk. The result of that work was, that after we had finished in the towns which we had gone to, one of them established a chemical laboratory capable of taking care of the bacterial and chemical analysis of milk. One of the towns passed a Milk Ordinance which is a very good one. Up to the present time they have not had the men to enforce it, but hope to do that in the near future. One of the towns that we did not go to estab- lished a laboratory of their own and installed two inspectors who do nothing but look after the milk and water and other foodstuffs delivered in that town. Further, we were able to create a public sentiment and the people became interested. In many cases they knew nothing about how dangerous the milk was when brought to the people in a contaminated condition. In those towns we attempted to go before the Civic Improvement Association, the Women’s Clubs and had special meetings and our Assistant Pure Food Commissioner addressed those meetings and placed before the people the data which we had accumulated, and asked for their co-operation in the work. The net result of it was that we showed the people that the towns must in some way or other 62 ILLINOIS STATE DAIRYMEN’S ASSOCIATION help the Food Department in the enforcement of law, and as far as milk is concerned, it is absolutely impossible to try to get a good, pure wholesome milk supply if you are depending upon a regular campaign once in every three years. It should be looked after every day if you want to keep the milk supply as it should be. I have a few slides which I would like to show you on those surveys: 7 The first slide is reproduced from our food law. I am showing it for the benefit of those who have never read the state food law in regard to milk, so you will know. just what the law is under which we were working :— MILK. Sec. 16. SALE OF UNCLEAN OR UNWHOLESOME MILK FOR CONSUMPTION AND UNSANITARY CON- TAINERS PROHIBITED. No person, firm or cerporaticn, shall offer for sale, or sell to any person, firm or corporation, creamery or cheese factory, any unclean, unhealthful, unwhole- some or adulterated milk or cream or any milk or cream which has not been well cooled or to which water or any foreign sub- stance has been added, or milk or cream which has been handled or transported in unclean or unsanitary vessels or containers: PROVIDED, that nothing in this section shall be construed to prevent the sale of skim milk to factories engaged in the manu- facture of skim milk products, nor the sale of skim milk under the provisions of Section 19 of this Act. The next slide is to show you how these little plant organ- isms or bacteria grow or multiply. It is, of course, only a dia- gram and much enlarged, but I hope it will convey the idea to you. em 608880 Ee oof f ade Bacillus FORTY-THIRD ANNUAL CONVENTION 63 According to this, you see, there is a new generation every fifteen minutes under favorable condition. You have practically all the favorable conditions present when you have an open pail of warm milk in a dirty barn. This next slide is a table showing numerically the differ- ence in the speed with which bacteria grow at a favorable tem- perature and at an unfavorable one :— Slide—Rapidity with which bacteria multiply in milk. memo oO hrs. “6 hrs: 12 hrs. . 24 hrs: AO hrs. 50° me "2 15 AI 62 68° 10 17 242 61,280 3,574,990 We are assuming here that we started with the same num- ber of bacteria in each sample. At the end of 4o hours the one kept at 50° F. would only have 62 bacteria while the sample ly at 68° F. would have over 3 million. This slide shows the effect of poor cooling of milk while 1 is kept at the farm. Each line represents two samples of milk taken from the same farmer’s cans, one being taken from a cat of morning’s milk, and the other from a can of milk held from the previous evening; not properly cooled. As you see, in all cases the p. m. or evening’s milk contained many more bacteria than the morning’s milk. Slide—Poor Cooling. P. M. Milk. A. M. Milk. IS of tes tlc oa ee se 30,000 foe coe hci ss he cee see on tee 70,000 SS SE sai si a ie SA Ba a 90,000 RTI 5h ce ag eke sig fs omy s 60,00C CM coe GN ere rn fans Boe tc atpe nase 120,000 MM Se ents rae res esi gg oe 40,0CO The next slide shows the number of bacteria, per cubic centimeter (about 1-4 teaspoonful), found in the milk of-a cer- tain dairyman at the time it was milked, and on the same line the number of bacteria found in a similar amount of the same milk when taken out on the dairyman’s route the next morning after having been held over night and bottled. 64 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Slide— At time of milking. At time of sale. 20,000 per c. ¢. 15,400,000 per ¢. c. 50,000 per ¢. c. 3,200,000 per c¢. c. Part of this increase was due to holding at too high a tem- perature and the rest to the use of unclean utensils. The same idea is borne out by this slide which shows a num- ber of cases in which samples were taken at the dairy farm and again out on the route. In this case a sample of morning’s milk was taken at the farm, and a sample of morning’s milk asked for on the route. j Slide—Utensil Contamination. At Time of Milking. As Sold in Bottles. Total Count Gas in Total Count Gas in 16,000 O 1,030,000 .OOOOO! ¢. Cc. 11,000 O 396,000 .OOOOI C¢.C¢. Dairyman 50,000 O 1,000,000 .OOI GC; A 35,400 O Dairyman B 12,500 OO tice 5,100,000 .OOOOOL C. ¢. As Sold in Bulk. Dairyman 15,400,000 .OOOI c 20,000 oS 10,100,000 .OOOOOI ¢. Cc 500,000 O Dairyman 3,200,000 O D 50,000 O 120,000 O In these cases the increase in bacteria present is practically all due to the use of unclean utensils. Certain bacteria are known to produce gas in their pro- cesses of living. Such bacteria are usually found in manure and other fecal matter, so that their presence in milk would usually show contamination from some such source. The figures rep- resent: the smallest portion of a cubic centimeter which it was necessary to examine in order to find such bacteria. Of course, the smaller the amount necessary to examine, the more the con- tamination. Zero represents no gas producing organisms found in any amount. FIRE FLY’S PRETTY MAID 8 years old; 124 Ibs. butterfat in two months; 65 Ibs. in Jan, 1917. P. B. Harshman, Sullivan, Ill. u —_ Vy" FORTY-THIRD ANNUAL CONVENTION 65 This slide shows the effect of improper pasteurization. Pas- teurization is the name given to the process of heating milk to a given temperature and holding there for a certain length of time, thereby killing off most of the bacteria, particularly the disease producing bacteria since they are most easily killed by heat. All milk which comes from uncertain sources should be pasteurized before it is used. However, some steps should be taken to control the process, since if the work is not properly done the milk may come to the people in a worse condition. Slide—Improper Pasteurization. As Received. After Pasteurization. Total Count. Gas in. Total Count. Gas Sine 2,600 O 450,000, -OOOOT ,C. C. 17,000 fe) 440,000 OOOO! C. C¢. 260,000 O01 Chie. 360,000 OI Cie, In this case the causes of the increased count were found to be: Ist, too low temperature of pasteurization; 2nd, too short a time; 3rd, the use of water from a contaminated well for wash- ing the apparatus. Slide—‘‘Pasteurization, to be effective, must be controlled.” ieee pet cc. vinbottled os 700,000 360,000 250,000 So-called’ ““Pasteurized” Milk ........:....280,000 Bacteria (per c. c.) in various stages of pasteurization in same plant while under State Inspector’s supervision :— | Tha aa See gan ne I ,800,000 SES Sn ee i soe a 21,000 ERIS aa pec ee a 24,600 MRM Re itt. Ng 2 ato dil Bard aig v's see ele 2TBOR 66 ILLINOIS STATE DAIRYMEN’S ASSOCIATION ADDRESS. Dr. H. A’ Harding, University of Illinois. “Mr. Chairman, Ladies and Gentlemen: I should have spoken to you this evening regarding the Milk Supply of the City of Danville, had our plans worked out. The original plan contemplated a survey of the milk situation similar to the one which has just been described to you and the data obtained from that survey should form the text for the discussion this evening. That was a very admirable plan, but. certain things arose which made it impossible to collect the data so that the text for the address is necessarily lacking. ‘This has been sup- plemented in part by some observations regarding the local sit+ uation, some general facts which are available, and by the re- sults of a very careful study of the situation at Urbana and Champaign just west of you, and a general knowledge regard- ing the situation of other cities of the state. One of the most interesting things regarding the milk sup- ply of this and other cities is the remarkable growth which has taken place in the milk supply business during the last fifteen years,—a very large part of it during the last ten years. Take the city of Chicago, a promising city, of course, in size, it seems almost incredible that it takes the cows of over twelve thousand farms to supply the city of Chicago; that it takes the production of about 250,000 cows to supply that city and that each day in Chicago they utilize a million and a quarter quarts of milk. This is just one city of this state, and while it is of course our largest city in point of population, still there are in this state of ours more cities than in any other state in the Union, barring the Empire {state. Accordingly the entire city milk supply demand in this state runs into astounding fig- ures. Take the situation with your own city of Danville, you are consuming here only about 8,o00 quarts a day. 1 may say that your supply per capita is rather low; you do not seem to have appreciated the value of milk to the extent to which it is com- FORTY-THIRD ANNUAL CONVENTION 67 monly appreciated. When the problem of a milk supply of a city comes to us and we are asked to make some comment, it 1s customary to assume that a population will consume about a pint per capita per day. Eight thousand quarts per day in a population of 35,000 shows that you are not consuming quite one-half pint per capita, or about fifty per cent of what ought to be expected of a prosperous and well developed city. There is room in this city for a campaign for milk as a food. Before this rise in foodstuffs took place, when food prices were nor- mal, it was possible to purchase nearly twice as much food value for a dime in milk than you could get the similar value in other common food stuffs, and now with the price of food stuffs soar- ing nobody knows where—potatoes at $2 a bushel and all other things in the same ratio, the discrepancy between the food value in milk and other things has grown even wider. While we were foolish in not using milk under the former situation we are doubly foolish in not using larger quantities of milk in the pres- ent food situation. I know it is the custom of some of our city friends to point out the poor sense of economy that the farmer has, and still the farmer consumes four quarts a day per capita. There is on4 place where the farmer will compare with the intelligent use of foods very favorably with his city cousin. Judge Quarton: “Did you not mis-speak yourself? Is it . not four quarts per family? A: Surprising as it may seem, the farmer likes milk. If the family moved from the country to the city, the first com- plaint you would hear mother make would be that she has got to learn to keep house all over again especially in her methods of cooking, because she has been accustomed to use so liberally of milk in connection with the cooking—the vast quantities which go into the cooking on the farm makes a surprising aver- age when the whole thing is taken into account, the milk gravies and puddings, etc., etc., so common on the farm, and the fesult in the consumption of milk is great. Judge Quarton: “I want to suggest that four quarts per capita is some milk.” (Laughter). 68 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Another gentleman: “Judge Quarton is willing to concede you are right if it is Holstein milk.” (Laughter). A: The Judge is right and the figures should be four quarts per family of five, or an average of four-fifths of a quart per capita per day as the consumption of milk on farms. Take your local situation for instance, from the financial point of view. You think of the milk business as of a business of no considerable importance, when as a matter of fact if you will take the consumption of milk at ten cents a quart it runs into nearly $300,000 a year for the milk supply of this city. Now, 1f you would follow that back to the values of the cows and land necessary to produce this milk you would find rather more than one million dollars invested. It is a very creditable and respectable business from a standpoint of the capital invest- ed even though all you ordinarily see of the milk business is a few men and wagons upon your streets. Unfortunately when it comes to a matter of city ordinances, because of this lack of appreciation of the financial importance of the business, the city authorities are prone to enact ordinances controlling the minute business details of the business without giving the matter more thought than they would bestow upon fixing the amount of the dog tax for the coming year. Taking the matter of the shipping distance. To be sure, your milk comes in from a short range, and up to a few years ago, milk was generally so handled. It is hardly more than twenty years when the milk supplied in New. York was hauled in wagons from the farms nearby to the great city. At the pres- ent time much of the supply comes in from 500 miles each day. Not only from the northern part of the Empire State, but con- siderable of it is coming from across the line, from Canada, into ew York and down to the city, and part of that milk travels regularly something like 500 miles to reach its market. Some of the milk coming to Chicago comes more than 100 miles, and the average haul of the milk coming into Chicago is something like fifty odd miles. At the time of the recent milk difficulty in New York City carlots of milk were diverted from the Chicago trade to New York, so it was possible to supplement the Chicago supply by New York milk and Canada milk. FORTY-THIRD ANNUAL CONVENTION eg Milwaukee, a year or two ago was upset regarding the tuberculin test and it was supplied for a time by diverting nulk from Chicago while they were settling their squabbles locally. It is getting to be seventeen years ago now since the first long distance record shipment was made at the time of the Paris Exposition in 1900. The Federal Division had a booth at Paris and wishing to show the people of France what American milk was like, they arranged to have the milk sent across from H. B. Gurler of DeKalb, Illinois, to Paris. ‘The man in charge told me that the greatest difficulty he had to overcome was the run from LeHavre to Paris, because they had no refrigerator cars. It was delivered on the Exposition Grounds in Paris, France, and would keep longer than milk brought in the same morning from nearby farms. This milk had travelled four thousand miles and seemed like a wonderful achievement, but to-day the milk supply on certain ocean liners leaving New York and Phil- adelphia regularly take not only their supply of milk for the journey over, but sufficient amount to supply their passengers back on their return trip. As they are returning milk is served to the passengers ‘sweet and in a satisfactory condition and still it has travelled six thousand miles. Our milk, when properly handled, can be transported to a great distance. It is perfectly feasible from the standpoint of transportation alone to get milk from Minneapolis to Chicago; it is not going farther for your milk supply than is regularly being done in your commercial lines. This is a wonderful development from a few generations ago when there was only a few miles between the cow and the consumer. . We want to protect our milk. What from? We say we want a protected milk supply, first from adulteration of various sorts. The last speaker pointed out the facts regarding adulter- ation. Now I am pleased to say that this is a less common basis for complaint than was formerly, and still, if I could judge any- thing from the taste and looks of the milk served in some of the restaurants here in your city, a little official activity on the part of the pure food inspectors would net enough in the way of fines in this town to pay all their expenses while attending this con- vention. (Laughter). The adulteration, skimming and watering of milk are about 70 ILLINOIS STATE. DAIRYMEN’S ASSOCIATION all we have to contend with now. Years ago coloring was a common trick. It is an unfortunate fact that some milk does not look as rich as it ought to and coloring used to be a regular trick practiced by the milk dealers to give an appearance of additional fat. This has quite passed out. Another thing, you who can remember fifteen years back, will recall that the dairy papers usually carried advertisements of milk preservatives. You have not seen an advertisement in- tended for that purpose in quite some years. The use of pre- servatives in our milk supply, thanks to the activity of our In- spection Board, has practically disappeared. Skimming and watering though seem to stay by us, and they will continue to stay by us just as long as we continue to buy milk by weight solely—the temptation is too great for the frailty of some human natures. After the habit of putting water has taken ahold of a man, often he will stick to it after the time of any profit has gone by. Now another thing we wish the milk protected from is the matter of disease of various sorts, those of human beings, ty- phoid fever which is most commonly occasioned by drinking milk, diphtheria, and septic sore throats. One reason, I suspect, why this community does not consume more milk per capita is perhaps that you are of the opinion that the milk supply is not quite safe. I suspect a good many of you have that subconscious feeling and fight shy of its use on that account. Very frequent- ly when at a meal at a hotel you will hear a man asking the manager: “My friend, tell me what do you know about the milk supply, is it all right?’ showing that widespread feeling of distrust that is one of the limiting factors which keeps down your consumption of milk. We should use at least a quart per capita. Judge Quarton: “You said a while ago four quarts per capita. That would not only be a quart for breakfast, a quart for dinner and supper, but you’d have a quart left.” (Laughter). There is one element of health which we heard very much discussed a few years ago and that was the healthfulness of the cow herself as an element in this milk situation. Now I think those who have given this subject of tuberculosis of cattle most — FORTY-THIRD ANNUAL CONVENTION 71 careful thought have come to appreciate that the man who its most in need of a thoroughly sound herd is the owner. He is the man who has the maximum interest in that situation, because those of you who have given this subject attention, who have gotten a good sound herd, one that is properly fed and cared for, know that the marginal profit is not unduly wide in the dairy business, and if you are handicapped by a sick cow or herd there is a very large probability that your margin of profit will be reduced to a very low point. The men who should have the greatest interest in this matter are the owners of the cattle. The public, insofar as that milk may be a source of danger to them, also have an interest, but science shows very clearly that where the milk is properly pasteurized the risk to the public can be easily removed. Properly pasteurizing the milk is done at a very small cost, a fraction of a cent a quart, smaller when done in large quantities, and this item is in reality a saving in the business rather than a loss. As the public can safeguard itself at a minimum expense by pasteurization it has neglected to look into the farmer’s end of the tuberculosis problem. It is, of course, agreed that really sick cows should be ex- cluded, but the majority of cows that react to tuberculin are not sick in the ordinary meaning of the term. Milk from such tuber- cular cows, properly pasteurized, is a safe article of food, and the protection from the other diseases of typhoid and other things capable of being carried in milk is also met by this ques- tion of proper pasteurization. The preceding speaker called your attention to the fact that there is no merit 1n the word “Pasteur- ization” on the cap of a milk bottle; that the presence of that word on the wagon does not affeet or improve the quality of the milk, but on the other hand it is only fair to say that where the milk is properly pasteurized, its danger of carrying these dis- eases of the various kinds is removed. I suppose there is a remote possibility that our potatoes or apples or our bread, or any other article of food which we use may rarely carry some disease germs—it probably does in rare instances and I suppose there always will remain in the mosi carefully handled milk that possibility, but we can speak of a properly pasteurized milk as a thoroughly safe food from the standpoint of public health. 72 ILLINOIS STATE DAIRYMEN’S ASSOCIATION What is good milk anyway? We have talked about good milk just as though it was a thing with which we are all thor- oughly familiar. Have we stopped to think what really makes up the quality of milk? There are three or four elements in the situation, all of which are important. 1. Food value. The one brought out by the first speaker is food value. It is a fact which we all agree on I think, that milk high in solids not fat, and fat has more food value than a milk made up more largely of water—and so one of the first elements in the question of food value is the amount of actual food that is in the unit of milk which we buy. Other things being equal a milk whith carried 5 per cent fat and solids that go with it, is a more valuable food than milk that carried 3 per cent. The food value of different samples of natural milk is proportional to the fat content. 2. Healthfulness. The healthfulness of milk is a real element of its value. I believe it is the suspicion regarding this element of its value which tends most to reduce the consumption of milk. We too often have a feeling that it is absolutely dan- gerous to partake of milk. There is in fact an element of danger —there is in fact an element of danger in everything we do. Still there is a real danger with the thousands of people drink- ing milk for we have epidemics of typhoid fever, diphtheria, and scarlet fever. This danger can be eliminated by proper pasteur- ization. 3. ‘Cleanliness. Ordinarily we do not see much dirt in our milk supply. The milk supply suffers because it has to be produced under circumstances where that degree of cleanliness which we would like to have our food products produced, is sometimes lacking. A barn is a barn, it is not quite like a good kitchen, and as a matter of fact there is a little dirt in all milk. We produce and sell at the University about 500 quarts of milk a day and we have gone the absolute limit in attempting to make that a thoroughly clean milk supply——beyond reproach. We use that milk route as a teaching proposition to illustrate a milk route can be handled to make a thoroughly safe milk supply, which is at the same time satisfactorily clean. And after all is said and done I wish I could go to the storeroom and take a bottle of milk and show it to the students and not find little par; FORTY-THIRD ANNUAL CONVENTION 73 ticles moving inside on the bottom of the bottles. It is almost never that you can find a bottle that does not have some foreign matter in the bottom of the bottles, do what you will. Buy a bottle of milk in any city and put it in a place where it will stand quietly for ten or twelve hours, look at the bottom of the bottle of milk and rotate it slowly and you will see particles in the bottom of the bottle. A certain amount of dirt apparently is inseparable from the milk business, say what you will, it is there and apparently always will be. Now, there is a vast difference—some milk is a good deal cleaner than others and that is the point in which we are par- ticularly interested. The amount of foreign matter is small, is very small. As soon as it gets to be any noticeable amount the eye will notice those foreign particles, protests will be made, the dealer is poked up, or the producer, to see that the milk is kept cleaner. The result is, if you go about the city and examine the milk supply you will find it is very clean indeed considering the conditions under which it is produced—our milk is a wonderful ly clean product, so that, spoken of in the ordinary use of the word, our milk supply is actually very clean, because when the amount of filth gets to a certain amount the public just naturally objects to it. The eye is a very wonderfully: delicate measure of the dirt in milk. 4. Keeping Quality. Now, there is another thing which enters into the question of milk quality. The matter of the keep- ing quality of the milk, and that makes more trouble to the pro- ducer and dealer and the consumer as well than any of these other items. We take chances on the healthfulness of the milk, we pay practically little attention to the food value, but we are particularly sensitive to, and make a good deal about this matter of the keeping quality. You know you have milli delivered this morning and when at supper time it is sour you begin to discuss if you don’t need another milkman. That matter of the souring is the thing that does really make the most, trouble, it is the bone of contention all down the line. It is brought about by the life in the milk as it has been pointed out. The important thing for the production and handling of milk is to remember that this life is introduced into the milk mainly through utensils that came in contact with it, the pail, the strain- 74 ILLINOIS STATE DAIRYMEN’S ASSOCIATION er, the can, because they are awkward to wash and hard to dry. In a small city like this the bottling devices which the various small dealers use is responsible for the large amount of germ life that gets into the milk. While those things have very little real significance, still people object to sour milk. ‘That buttermilk which you pay a good price for has about two hundred million germs per cubic centimeter. It is really a vegetable soup instead of a milk, and it’s fine. Now, if you get one-half that number of germs in your regular milk supply, it is awful and you change milkmen right away. You see how beautifully inconsistent we are. If your wife should serve bread with blue mould, there would be a family jar, and yet you go down and pay 8o cents a pound for Roquefort cheese ripened with that same mould. And so these germs we fuss about in our city supply of milk are in the main the same thing we pay for in buttermilk, they shorten the com- mercial life of the milk and for this reason are very objection- able in the city milk business. I have already kept you too long and -you want to see those pictures of the Dairy Train, but I cannot .stop without saying just one word about the question of grading milk. If one of you ‘intelligent-looking people should go over to a store down here and ask for a yard of cloth, they would won- der when you got out of Kankakee—they have two hundred kinds of cloth in that store. But you ask a milk dealer for a bottle of milk. There is almost as large a difference in the qual- ity of milk as there is in cloth. We buy the one intelligently, the other we buy simply as “milk.” Take it over in the fruit business, if as a dealer you got the same price for cider apples as for the firsts, nobody would want to go into the business: Now, if we could get the milk business organized in the right way that we can have recognized differences in the grades of milk, so that if a man wants firsts he can get it and not have seconds or cider apples pawned off on him, and then the fellow who is making first-class milk would get a_ price for i milk in conformity with its grade. Our present market conditions call for about three grades of milk. FORTY-THIRD ANNUAL CONVENTION 75 1. Baby Milk. Under conditions of our civilization we have a great number of babies constantly with us whose lives depend upon the supply of pure, wholesome milk, and we are anxious to get a carefully guarded, fresh, cooled, satisfactory kind of milk for them and for that milk we are willing to pay an extra price, and there is a demand of what we might term “baby” milk. ‘The demand would probably never exceed ro per cent of the total market demand, but with a good price for it, it would be profitable for some dairymen to produce a very fine line of goods. 2. Table Milk. There is also a big market for table milk, perfectly safe, satisfactory, clean drinking milk that’s not quite so fresh and has not been kept quite so cold, but still a thorough- ly satisfactory milk. This should be the regular staple grade of milk. | 3. Cooking Milk. The third grade of milk you can call cooking milk, if you wish to call it that. We will understand that if it was boiled it would be safe. Whenever such a plan of grading milk is successfully worked out and adopted the law of supply and demand will de- termine how much of each grade will be actually produced. The milk of the State of New York is being sold in grades some- what similar to this. ‘The time is not far off when we will get down to a more businesslike method of buying and selling our milk and one of the first steps in this improvement will be to have milk bought and sold on the basis of grades. It will be important for the success of this undertaking that these grades shall actually present tangible differences in the quality of the milk.” (Applause). Moving pictures of the Dairy Train were shown, at the close of which the meeting was adjourned until January 31st. 1917, at 10:30 a. m. 76 ILLINOIS STATE DAIRYMEN’S ASSOCIATION WEDNESDAY, JANUARY 31ST, 10:30 A. M. Mr. Mason: “Gentlemen, the meeting will come to order. We will be favored with selections from the orchestra.‘ Orchestra. The first speaker this morning is Mr. E. 'T. Ebersol of Chi- cago, and his subject will be “Alfalfa Raising and Its Value as Feed.” Mr. Ebersol. “T have been adopted by the Illinois State Dairymen’s Association, and I am glad I have been. [| never come to these meetings but I learn a great deal; they are very instructive in- deed. It seems to me that if the people of this community real- ized the importance of this work there would be more people here than this room could hold. ‘The dairymen should have been here yesterday, because it was demonstrated that if the people of this community would drink as much milk per capita, as the normal individual should, instead of a million it could be made a sixteen million dollar business in Danville and vicinity. More than that, the people of Danville have gotten the habit of drink- ing, evidenced by the fact that you have more than sixty saloons in your city. I dare say that the dairymen could drive that bus- iness out of the city, and the people would be drinking milk in- stead of other drinks. (Laughter). My language, I dare say, will be such as you can readily understand, not as that of the man at a nearby city, who, hear- ing a considerable noise in the kitchen went to learn the cause and found his wife attempting to drive a ten-penny cut nail ina piece of seasoned oak with a flatiron. He said to her: “Mary, not in the world could you drive that nail in that wood with a flatiron, use your head.” (Laughter). The impression that I want to leave right at the beginning is that we must have a purpose, a definite purpose, if we are go- FORTY-THIRD ANNUAL CONVENTION 77 ing to grow alfalfa, and we are not going to give up if we fail _ the first time. How many times have you failed in your crop of wheat in the last ten years? Four? Stick to it, you can grow. alfalfa and I believe the time will come when I can truthfully say that it is or has been grown on every farm in the State of Illinois. : Alfalfa is certainly a wonderful crop. First of all because of its high yield. In the county of DuPage, near the town of Naperville, in 1914, a man grew 21 tons of alfalfa on two meas- ured acres. In Mattoon, in rors, Mr. Rudy had an average of 6 1-2 tons to the acre on fourteen acres. The University of Illinois has cut more than two tons to the acre in the first cut- ting after seeding. A Mr. Simmons of Ashley, on land valued at $100 per acre, grew enough alfalfa so that he sold it for $141.00. I could go on and give you a large number of in- stances where large yields have been produced. I have counted as high as 199 shoots growing from a single stem. It is a perennial. It is more or less permanent after once it is seeded. It generally gets better and better up to the age of 3, 4 and 5 years. A man in Virginia grew it for 18 succes- sive years. Not only does it yield well, but it has a high money value, and that is based upon its feeding value. Today in the city of Danville you will have to pay for alfalfa hay no less than $24.00 aton. ‘There are but eight bales of alfalfa in the town for sale, as far as I could find out. At Jacksonville, less than five weeks ago, we learned of a man who shipped a carload of alfalfa hay to Kansas City and he received $27 a ton for it. A ton of al- falfa hay is equal to a ton of bran; yes, it is worth more than that if the experimertts of the State University are true, and they are, because they are backed up with long years of experi- mental work, and they know definitely that the results are true. At the Ohio Experiment Station they have found that you can produce a pound of butter at 1 cent less with alfalfa than with bran. You probably won’t buy alfalfa hay at $24, when as a mat- ter of fact you can better afford to pay $37 and $38 a ton for alfalfa hay to feed than you can to pay $34 a ton for bran,—the present market price. 78 ILLINOIS STATE DAIRYMEN’S ASSOCIATION The University of Illinois and the Ohio Experiment Sta- tions have conducted work along the line of determining the | .value of the feeding of alfalfa hay in comparison with bran for milk production—they found the results the same. When a group of cows taken from the herd and divided into two groups and then one group was fed on alfalfa hay and the other group on bran, the group fed on alfalfa hay produced a larger flow of milk than those on bran. Not satisfied, they have reversed this experiment and fed the group first fed on alfalfa hay, bran—and the group first fed on bran, alfalfa hay, and found that the cows fed on alfalfa hay gave an increase in production over that which is produced from the feeding of bran. There are many cases that I might cite, but I must be brief. There are many things that I would say to you about this sub- ject if I had the time, but I will be around here all day and if anybody wants to speak to me on the subject of alfalfa, I will be ready and willing to answer all questions which it is possible for me to answer. There is another reason why we should be growing alfalfa for hay, and that is because of the fact that it has stayed with the progress of civilization through the ages. We know that it is a native of Persia, a land where there is a semi-arid climate; where the soil is made up solely of the decomposition of the limestone. ‘These are the conditions under which the native al- falfa has grown; that means that the soil is sweet; does not con- tain acid. It was as early as the year 490 B. C. that Xerxes took his army into Greece and history tells us that he grew the crop in order to feed his men and animals upon it. ‘The animals were fed the hay and the men ate alfalfa porridge. There are at least eighteen different products manufactured from alfalfa; one of those products is alfalfa tea, and I want to say that anybody that wants to sample alfalfa tea can do so. I have made arrangements so that you can have it served free for the asking at a restau- rant one and a half blocks east from the Savoy Hotel. The alfalfa that I have supplied to the cafe is some that was at the exhibit of the Chesapeake & Ohio Railroad. Whether or not you sample alfalfa tea at this time, make it a point to grow alfalfa and eat it as the animals eat it. You can get other food products manufactured from alfalfa and they are excellent. FORTY-THIRD ANNUAL CONVENTION 79 This crop was introduced into the United States first in 1854. It was again introduced from Mexico where it had been. introduced in 1519 by Cortez, but in both of these instances the people of the United States, failing to recognize its value, let it run out, and it was not until the year 1873 when Miller and Lux, two ranchmen of California, again introduced it into the United States, that people realized its value. Then it was that we real- ized the fact that there was introduced in this country a crop that was destined to revolutionize the forage crop industry in this country, and since that time it has spread to every state in the Union, and now I am glad to state that it is grown in every county of the State of Illinois, and I hope to be able to say that it is grown on every farm within this great state. It might be of interest to you to know that Mr. Miller of the firm of Miller and Lux, died only very recently in California, an honored and respected citizen of that state. There is another reason why we should grow alfalfa. It is a legume. I don’t want anybody to say after I get through talk- ing that they don’t know what a legume is. A legume is a plant which has the power of growing in very close relation with an- other plant upon its roots, which has the power of fixing the nitrogen of the atmosphere in such a form as-.to make it avail- able for plant food. Hence the value of those plants as a crop on poor soil, since they enrich the-soil by the nitrogen liberated by the decay of their roots or of the whole plant if ploughed in as green manure. Corn, wheat and oats do not have that power of living in close relation with these nitrogen fixing bacteria. Alfalfa, sweet clover, and many other plants are legumes. Now, if you had been going to create a world, [ dare say you would have forgotten many of the little details that have entered in. We would have considered that all the people of all time, all animals and all plants that grew would require nitro- gen; then we would have decided that a certain amount must be placed in the soil and would have buried some of it so deep that the roots of the corn, oats and wheat never would have gotten it and it would have been stored for an indefinite period of time. The All-Wise Creator saw fit to provide-a legume plant among all the plants of the world and bacteria for taking the nitrogen out of his supply and transmitting it to the crops of corn and 80 ILLINOIS STATE DAIRYMEN’S ASSOCIATION oats. He has provided enough nitrogen in the atmosphere for the growing of maximum crops every year on every acre of the and area of the world for 3,600,000 years. ‘Then we have heen provided with thinking power, a reasoning power such that if we only exercise it we can put together these elenients. Tlie thing for us to do is to use the things that nature has put hefore us, and simply exercise a little more our gray matter than we have in the past, and when we have done that, we have done a great thing for the agriculture of the country. We wonder why alfalfa does not grow better than it does. Why, people, the surprising thing is that it does as well a3 it does. You will remember [ said that this plant naturally grows in sweet soil and we attempt to bring it into a soil saturated with water and so acid that it takes 2 to 4 tons of limestone per acre to overcome it. We attempt to grow it in an atmosphere nearly saturated and then wonder why it does not do better than it does. If you will grow this plant under the conditions that it grows in in its native home, you will grow it successfully. J, talked with a man only yesterday who wanted to know what the trouble with his alfalfa was. I asked him several questions. He did not sweeten nor inoculate hisesoil and if I had gone further he would doubtless have said that he did not drain it either. If we grow alfalfa crops as successfully as they should be grown, we should have our soil free from acid and from weeds, following a cultivated crop with alfalfa. Alfalfa is no fighter, it will not encroach upon weeds; weeds will crowd it out very readily, so | am giving you some of the things necessary for its greatest success. The University of Illinois with all facilities at its command for growing alfalfa, on the field in Adams county: kept the weeds down, then limed the soil, then prepared a seed bed that was practically ideal; they put rock phosphate there, they supplied seed well inoculated and did not get anything, but the man, after he had done this work for the Experiment Sta- tion, went on his own farm where he plowed up his ground; did not do a good job; did not put in any lime or rock phosphate, and he has a wonderful growth of alfalfa, and when I was on that field with other men, there was a man there who was saying that the University of Illinois was practicing methods whcih were unnecessary and were failing where the other man was success- FORTY-THIRD ANNUAL CONVENTION 81 ful, but let me tell you that I was not satisfied and I made in- quiries; we wanted to find out the facts in the case; and before I left that community I found that for fourteen consecutive years there had been fed on this little piece of land from 35 toa 70 head of cattle. He had seeded his alfalfa three weeks later than the University did, and the University had put in the seea when the soil was too dry, but the other man happened to hit the right weather conditions. His apparent success will be the result of many of the farmers in that vicinity failing. A man can grow what he may be reasonably satisfied with without trouble and treatment of the soil, but if you do not put anything back into your soil it may be like the man at Paris who a little over a year ago, when I asked him about the treatment of his soil from which he had taken crops since 1834 and had never returned anything to it.. He said he had four children. It seems to me you are going to turn over a pretty poor piece of land to those boys, I said. “Oh, the devil with the boys,” replied he, “IT have always had to scratch for a living, and they'll have to do the same.” ‘The man who cannot see beyond his own good, to the good of his children, is a pest in the community in which he lives. The growing of alfalfa and maintaining of soil fer- tility is a matter of wide range not only for a particular farm. In the dairy business you can more easily maintain or increase the soil fertility of your land, but remember this: ‘That if you grow upon your farm everything that goes into those animals and then sell something from the farm, you are taking some soil fertility from your land. The only way that you can main- tain the fertility, or increase it, with any system of farming, ex- cept to buy the material and put it on your farm, is to get some of the fertility from your neighbors, and that does not main- tain the fertility of large areas. Suppose you are getting from your neighbors feed for your dairy herd and you use all manure and build up your farm, but while you are doing this sort of thing you are reducing your neighbors’ fertility, ‘piling it on your farm, and after a while for fifteen miles around everybody has moved away, and I want to know what your land is worth? The thing for us to do is to lime our soil. Most of the Illinois soil is acid. ‘Then the bacteria upon the roots of legumes can do their work. This cannot be done unless the soil is sweet. You 82 ILLINOIS STATE DAIRYMEN’S ASSOCIATION cannot get one-half the crop of legumes unless you inoculate. When bacteria are put into the soil without any limestone they Sot 2,300 pounds of alfalfa, an increase of about 100 per cent; if has introduced 43 pounds of nitrogen from the atmosphere. When phosphorus was added to the limestone and bacteria there were 3,560 pounds produced. Now bacteria will increase your yield, limestone will also, but the two will increase your yield in greater Proportion, and so you should make these applica-: tions. When you apply phosphorus—and it will be well to apply it on your clover fields—do so in the most economic form. You can apply 25 pounds of Phosphorus in the form of a complete fertilizer at a cost of SII per acre; in the form of bone meal at $2.50; stable manure at $27.75; in the form of acid phosphate at $3.90; in the form of rock phosphate for about 75 cents per acre. Apply your limestone in such a way as to get immediate results. From 25 to 3° Per cent should be flour and the remajn- der should be coarser. | Where can we grow alfalfa? On every type of soil. We do not know where it cannot be grown. On this Dairy Special, many men said it could not be grown in that community, and in those same communities men came to me and said that they were growing it successfully, and I saw it in some cases; The man is the one at fault; not the crop. You must have a sweet soil, well drained and inoculated. When it comes to the prepa- ration of the seed bed, have the weeds under control, plow fair- ly deep, work the land down well, put a surface mulch on so as to retain the moisture. ‘Too many of us put our seed in our soil - when it is too loose. | | | There are many people who are selling alfalfa seed in this state. ‘This state has no seed law and the time has come when the farmer should see to it that there is a seed law. The Uni- versity of Illinois received from Geneseo a sample of seed. that has enough Russian thistle in it to sow four seeds upon every square foot ‘and that seed was upon the market. Get a sample of the seed, and if you cannot analyze it for germination and purity, the University of Illinois can do it for you. In ordering your alfalfa seed, have an understanding that the seed supphed you will be of the same high quality as the sample submitted and ‘hen send a sample of the seed secured to the University and FORTY-THIRD ANNUAL CONVENTION, 83 they will tell you whether it is the same as the first sample sub- mitted, in that way you will find out if they sent you what you purchased and if it is right. Now, are you going to seed alfalfa alone or with a nurse crop? JI would not put it in without a nurse crop in the spring, but the latter part of July or the first of August, but remember, that I realize just as well as you, that very frequently the con- ditions are not suitable because we have not moisture enough at that time of the year. If you seed it with a nurse crop there is no doubt but what you can be reasonably successful with early oats or barley, spring wheat would be all right, but we don’t grow it much in this state; barley is better than oats. If you sow a nurse crop with alfalfa, see to it that you sow it lightly. Re member that when you grow this crop down in your oats or wheat you have it more or less shaded and when you take the crop off you expose that tender glant almost instantaneously io the intense sunlight and heat, and at a time when the soil is deficient in water. , When: you have gotten your crops started, it is my judg- ment that you ought not to cut it the first year unless the weeds get too bad in the fall. As to when to cut it, that is a hard thing to tell exactly. During the season of 1916, in July, the shoots for the third crop did not come in many localities and there were people who were patiently waiting for those new shoots to’: come, because the general recommendation has been to cut when the new shoots start. Had they dug down they would have found those new shoots in the bud. | You must know your alfalfa plant. It grows rapidly for a time and then comes to a period of rest. About six days after it seems to cease to grow it should be cut even though the new shoots do not appear. Cultivate the alfalfa field in order to aerate the roots, conserve the moisture, and to destroy the shal- low rooted weeds and grasses. Much more should be said concerning this wonderful crop. but time forbids.” (Applause). 84 ILLINOIS STATE DAIRYMEN’S ASSOCIATION SOME PHASES OF THE DAIRY. Prof. G. L. McKay, Secretary American Association of Creamery Butter Manufacturers. “It is possibly needless for me to tell you that I am pleased to have this opportunity of discussing some phases of the dairy question, because there is no line of agriculture that tends so much to soil conservation as dairying. The future prosperity and happiness of all our people depends, to a very large extent, on the development and conservation of our agricultural re- ‘sources. The production of butter removes less fertility from the soil than any other agricultural product. In addition to this there is nothing produced on the farm that will give greater returns than dairying when it 1s carried on intelligently. There is a greater demand for all dairy products than there has been befere in the history of the world, for people are becoming better acquainted with their food value. ' The great wave of prohibition that is sweeping over the land, causes an increased demand for milk and buttermilk as beverages. These drinks have good food value, and in addition to this have no detrimental effect on the intelligence of the peo-— ple consuming them. Now while we have some of the best dairy herds in the world in the United States, our average production is not up te the standard of most European countries. ‘This is not due to our soil or to a climatic condition, and possibly not entirely due to the breeds of cattle we keep, but rather to the neglect of giv- ing intelligent thought and care to the business. In conventions that I have attended in this and other coun- tries during the past twenty-five years, two subjects have invar- iably come up for discussion—Economy of Production, and Quality of the Finished Product. These subjects always have been and always will be of paramount importance to the success of the dairy business. It is very essential. that a food product of any kind have good quality, as this is the factor that creates a demand and fixes the selling price. In the time of scarcity, FORTY-THIRD ANNUAL CONVENTION &5 such as we have experienced during the last year or two in the dairy business, owing to the European war, fine quality has not been as important as formerly; that is, there has not been the same spread in prices between the extreme fancy goods and the medium poor. 7 The importation of foreign butter has been entirely cut off, and instead of an import trade in butter we have had an ex- tensive export trade. Or, in other words, we are trying to sup- ply the world with butter instead of only supplying our own markets. Yet some of our good city people, honest in their opinions, but apparently ignorant concerning the high price of butter, attribute it to a combination of some kind. Our Federal Government has actually been investigating the high prices of butter and eggs. J When there is an unusual demand for steel and other pro- ducts and prices advance rapidly, due to this cause, there is no investigation as every one seems to realize that prices are reg- ulated by supply and demand. Possibly the reason why the ad- vance on food products claims the attention of the public more quickly than the advance on some other commodity, is due to the fact that food is necessary to sustain life and it is some- thing that we must have and are constantly buying. Cause of High Prices It was my privilege to appear before the Committee on Agriculture at Washington a few years ago, in opposition to a bill that was before the Committee for the purpose of reducing the tax on colored oleomargarine. I was asked by a prominent congressman from an agricultural district in one of our western states, why it was that butter was retailing at between 35 and 40 cents per pound, when it formerly sold at 25 cents per pound. He wanted to know if this advance was not due to a combina- tion of some kind. My answer was that when land was cherp and oats sold for 20 to 25 cents per bushel; corn from 20 to 25; hay $6 and $7 per ton, and help could be procured at about half what we pay at the present time, the farmer could afford to sell butter at 25 cents and would then make a bigger profit than he does at the present time. 86 ILLINOIS STATE DAIRYMEN’S ASSOCIATION We are living in an advanced age. The dollar does not have the purchasing power that it had formerly. This, many attribute to the larger production of gold, therefore, it is diffi- cult to estimate values on prices paid in the past as compared io prices paid at the present time. Farmers as a class are like any other people, no better or no worse. They will pursue the occupation that gives them the greatest returns for the least amount of labor, whether it is dairy- ing or some other line of agricultural pursuit. ‘The essential thing about dairying that should appeal to every farmer who has a desire to leave a heritage to his children, is, as I have said before, that it tends more to soil conservation than any other line of agricultural pursuit. This is why dairying is carried on so extensively on, the high priced lands of Europe with their dense population. The export of dairy products annually in Holland amounts to $4.50 per acre. ‘This little country keeps. more live stock per acre than any other country in Europe. In the parts of Holland adapted to grass and dairying, land is held at a much higher fig- ure than elsewhere. | In the minds of some there is doubt as to whether we shall be able to hold our own market after the close of the war, due to competition from foreign countries. The tariff on butter coming into our country at the present time is 2 I-2 cents per pound. It was 6 cents per pound. Naturally we would sup- pose that 2 1-2 cents would be sufficient protection for the Amer- ican producer, but it seems that this is not the case. Before the outbreak of the present war, the Pacific coast states were flooded with butter from New Zealand and Australia. Our Atlantic coast states had butter from Denmark, Siberia and Argentine. In time of peace transportation rates on water are very cheap in comparison to those by rail. Take this in connection with the difference in the cost of labor and we can readily see that our 2 1-2 cent tariff, under present conditions, is not sufficiently high to protect our own markets from foreign competition. European Dairy Conditions It has been my privilege twice to have been sent over tc urope to investigate dairy conditions. I found a.vast difference FORTY-THIRD ANNUAL CONVENTION 87 in wages paid there in comparison to what we pay here. On one of the largest dairy farms in England, male help was paid from $3.50 to $3.75 per week and they boarded themselves.. They were furnished, however, with a small cottage and garden. In the Ayrshire district of Scotland, where dairying is car- ried on as extensively as any place in the world, the women do a lot of the work, hence the labor is not very expensive. ‘The same thing is true in Denmark, the noted dairy country. Siberia, where the dairy business has developed possibly more rapidly than in any other country in recent years, pays the farm help very low wages, not exceeding 25 cents per day. Dairying there is-aided by the government. This, in connec- tion with their cheap land, puts them in condition to offer the strongest kind of competition to countries like our own, where wages are extremely high. In addition to the difference in wages the European farm- ers in most sections where dairying is carried on extensively, have specialized in dairying, making it their chief business. The result is that the production per cow is from one-third to one- half greater than it is in this country. From such statistics as are available in this country, the average production per cow does not exceed 140 pounds of but- terfat. The average for the whole of Denmark is 220 pounds per cow. The average for the 40,000 cows in their test associa- tions is 284 pounds per cow. The average in the Ayrshire dis- trict in Scotland is fully as high as that in Denmark. In the dairy districts of England, the special dairy types are not kept very extensively. ‘They seem to prefer the milking strain of Shorthorn, known as the Bates type, owing to the fact that they; value the calf highly for beef purposes. While cows of this kind will not produce as economically as the special dairy type, yet they get very good results with this breed of cattle. The milk- ing Shorthorn type has been bred so long for dairy purposes that it has virtually become a dairy breed. I visited one farm where they milked constantly 200 Shorthorn cows. The annual aver- age of the herd, including heifers coming in fresh and cows go- ing dry, was 6,400 pounds of milk per cow, with an average test of about 3.8 per cent fat. In European countries more attention is given to feeding 88 ILLINOIS STATE DAIRYMEN’S ASSOCIATION for milk production than in America. They have to depend largely on roots for their succulent food. The climatic condi- tion of the various countries of Europe seems to be particularly adapted to the growth of different kinds of roots. Silos are not used in European countries. Comfort of Animals European dairymen give more attention than we do to the comfort of their animals, such as protecting them from storms. While they maintain that we do not adhere strictly to a balanced ration, yet their feeding is well balanced up. ‘They feed their cows a great many times daily. Here is one extreme ration fed by a prominent Scotch dairyman: 5 :00 a. m.—2 lbs. oat straw for all cows. 6:30 a. m.—z20 Ibs. turnips for all cows. 8:00 a.m.—5 lbs. meal for cows in full milk. 11:30 a.m.—Second feed of 20 lbs. turnips. 12:00 m.—2 lbs. straw for all cows. 5:30 p.m.—Additional 5 pounds meal for cows giving large flow of milk and 2 pounds of Bibby’s Cake. (This is a special cake prepared for dairy cows). 6:00 p. m.—6 pounds straw for all cows. This is the feed for a day. Of course cows are always leit out for an hour or so to get water and exercise. All great Scotch dairymen feed a warm mash to their cows during the winter months. While oat straw and turnips seems to be their principal feed, a certain amount of concentrates is also fed in nearly every case. It is quite a common thing in both Scotland and England to feed from 40 to 60 pounds of turnips or roots per cow daily: thus their cows get a lot of succulent food. In my judgment feeding two or three times daily at stated periods, will give equally as good results as the extreme feeding. A prominent Scotch breeder of dairy cattle said to me that he considered that the American dairymen had the advantage of their people as feed could be produced more cheaply in Amer- ica than in Europe. In addition to this he said he considered our ensilage a superior food for milk production, to their roots. In FORTY-THIRD ANNUAL CONVENTION 89 my judgment the man who has good alfalfa hay and ensilage has the best food that can possibly be given to cows. It is not my purpose to go into detail today concerning bal- anced rations, as that subject is being continually agitated through the press and from the platform. If we are to meet foreign competition successfully, we must learn to produce economically and we must learn to make a fin- ished product of the highest quality. The Good Book says that you cannot gather figs from a thorn tree, but I have known of excellent pears to be gathered from the thorn tree by a process of grafting. Likewise great improvement can be made in the. offspring of a common herd by the use of a good sire from a milking strain. You have heard the statement many times no doubt, that the sire is 50 per cent of the herd. Now while this may be somewhat exaggerated, the sire is a very important fac- tor in building up a herd. Better results, however, will be ob- tained if both sire and dam are descendants of a milking strain. Economical Production To produce economically the cow must be fed an abundant supply of succulent food suitable for milk production. ‘The milk of a cow that produces 10,000 pounds of milk annually, contains an average of about 8,710 pounds of water; 390 pounds of fat; 485 pounds of sugar; 340 pounds of protein or caseous matter, and 75 pounds of ash. The cow, to a very large extent, is a machine. The efficien- cy of any machine depends very largely on the care it receives. A great many years ago I used to have charge of a large herd of dairy cattle, and our method of watering this herd during the winter months was to have them drink from a nearby creek. During the extreme cold we had to cut holes in the ice. Invar- iably the cows would drink very little while the extreme cold lasted. The result was a great shrinkage in the flow of milk. We did not need scales to ascertain this, for it was so apparent. The cow did not have the material wherewith to produce milk. It is much cheaper to warm ice water with coal in a tank heater than to force the cow to warm it with 75 cents to $1 corn. I might ask how many dairymen know the efficiency of 90 ILLINOIS STATE DAIRYMEN’S ASSOCIATION their individual cows? You no doubt have heard many stories ridiculing the Ford automobile, and yet the sale of that machine is still increasing. You may go from the Atlantic to the Pacific and you will find Fords everywhere. You will find the same thing in the North and South. Three years ago when visiting the home of the famous Scottish breeder of the beef type of Shorthorns, William Duthie of Travis, Scotland, 1 was met by him and his secretary at Aberdeen. After luncheon we were driv-- en out to his farm in his car, and to my surprise this wealthy breeder was using a little Ford car. JI made some remark about it and he replied: “It does nae look sae very handsome, but it is efficient and carries you over a great_many miles of road with a gallon of gasoline, and in addition is always ready to run.” When Mr. Duthie said “efficient’”’ he gave the reason for the popularity of the Ford automobile. } Now a motor car carries a speedometer which shows the actual number of miles covered with each gallon of gasoline. How many dairymen have a speedometer for their herd in the way of a Babcock. Tester and a pair of scales, in order to de- termine if they are getting profitable returns for the feed their animals are consuming? Every successful manufacturer has a correct estimate made from time to time of the cost of producing | various articles. ‘The weighing of milk and the testing of the same at least once a month, should be a fixed habit on every dairy farm, as it involves very little labor. By doing this and calculating the cost of food consumed by the animal, a fairly ac- curate estimate can be made of the cost of producing butterfat. If I were operating a dairy farm I would not only test my cows, but I would occasionally test the cream that I sent to the cream- ery. This only involves the same principle as counting the money you receive in exchange for grain sold, or anything else. It takes a little more skill to test cream correctly, but a person with ordinary intelligence can soon learn the whole process of correct- ly testing cream as well as milk. | A little over a year ago one Sunday, I found myself in a little town in northern Iowa where the trains did not run on Sundays. I wanted to go to a town 18 miles away, so I hired an automobile. The car was driven by the owner who was one of those wise fellows who could talk about anything, and of FORTY-THIRD ANNUAL CONVENTION 91 course thought he knew all about automobiles. The road was slippery from recent rains and the car did not seem to work right. He thought the trouble came from the clutch slipping. We finally worked along three hours and then had to abandon the car three miles from the end of our journey, and hire a farm- er to take us into town with his team. He engaged a garage man to go out and haul in his car. The garage man found that there was nothing the matter with his car, it simply had the brake set. When the brake was released the car moved along on its own power. Now the trouble was not with the car, but with the man in charge. | The same theory applies to a cow. Frequently a cow will not produce economically because the brake is set in the way of intelligent care and feeding. It takes 60 per cent of the feed consumed to sustain animal life, and the profits are made from the extra feed consumed. This means that the cow, to produce economically, must be fed liberally with a suitable food for milk production. ‘The cow that eats and drinks the most is usually the money-maker. Regular feeding and regular milking give the best results. Feeding High Priced Grain The question is frequently asked: “Does it pay to feed grain when it is so high in price?” I hesitate somewhat to an- swer this question. If a cow produces 15 or 16 pounds of milk on hay alone, she may to a certain limit, increase her milk flow two pounds or more for each pound of grain she is fed. So long as she will do this, why not feed her the grain? Two pounds of milk are worth at least 3 cents, and one pound of grain is worth about 2 cents. Now it is safe to say that there are many cows in every community that could. be made to produce more profit- ably by feeding more grain. All cows would not make returns for the increase of feed, but many would, so why not make the dairy cows convert this feed into milk and butter instead of sell- ing grain off the farm? This will keep the fertility at home on the farm. In addition to the cow and her care, it is very important to the producer and manufacturer that the product she produces-— 92 ILLINOIS STATE DAIRYMEN’S ASSOCIATION milk and cream—are furnished to the manufacturer in such a condition that a first class product of butter or cheese can be manufactured. As I said before, if we expect to hold our own market we must manufacture goods of equal quality at least with our com- petitors. It 1s needless to say that the quality of butter produced in this country, as a whole, does not rank high enough to meet hard competition. In the art of manufacturing butter and cheese, our makers I would say, rank higher in skill and intelligence than the makers found in most any other country. ‘The same might be said of the farmers of this country. Yet there is a carelessness dis- played in the handling of milk and cream that is not found in hardly any other country. As I have often said before, a man- ufacturer can build the finest creamery that was ever construct- ed, equip it with the most modern machinery, place in charge a most skilled buttermaker to be found on the continent, yet he cannot produce a pound of first class butter if the raw materials —milk and cream—are delivered to him in bad condition. Since the introduction of the little hand separator on the farm, there has been a great deal of carelessness displayed by the farmers in the neglect of properly washing and scalding the different parts of the separator that come in contact with the milk every time it is used, and keeping the separator in a sani- tary place. Owing to the general agitation for the sanitary care of food products, we may have legislation in the near future which will render it compulsory that separators be thoroughly cleaned and kept in sanitary places. In fact there is a bill in Congress now asking for investigation of the sanitary condition of milk and cream delivered by patrons to creameries. Producing Good Cream To produce good cream, in addition to cleansing the sep- arator each time after using, it is essential that the warm cream be properly cooled before it is mixed with that of the previous separation. The method of properly caring for cream is so sim- ple and requires so little labor that no one should err in this FORTY-THIRD ANNUAL CONVENTION 93 matter. The delivery of cream daily, or every other day, is not practical with a small dairy farmer. This is an economic ques- tion. No man can afford to hitch up a team daily and drive from one to five miles to a creamery or shipping point with four or five pounds of butterfat, which is about the average on a farm, even though he gets one or two cents a pound more for it. I maintain that if cream is properly cared for, it can be delivered two or three times a week in such a condition that the best grade of butter can be made from it. When I held the position of Professor of Dairying at the Iowa State College, we had one Danish farmer as a patron who delivered his cream every fifth day in the summer time, in a con- dition that we could manufacture the highest grade of butter possible from it. He merely cleansed his separator properly after each separation, and cooled the cream before mixing it with the previous lot. He did not have ice, but used cold water for keeping his cream until it was delivered. Competition in buying cream is largely responsible for the quality of cream delivered to the creameries. We have some people who always take pride in doing their work in the best pos- sible manner. Such people invariably produce good cream. We have other people who do as little work as possible unless they are paid for the extra labor. If creamerymen would unite and pay for cream according to quality, we would soon find a vast improvement in the quality of cream delivered to our creameries. Cream buying stations where butter is not manufactured, should have proper facilities for cooling and caring for the cream until it is shipped. The problems of making better butter and pro- ducing more per cow are of vital importance to the American dairymen, if we are to hold our own market in competition with foreign butter at the close of the war. In co-operation with some of the leading dairy authorities of the country, we got out a year or two ago strong, inexpensive cream cooling tanks, which are sold practically at cost, whereby the water pumped to stock tank or for domestic use would pass through this tank, thus cooling the cream which was kept in shot-gun cans securely held in place inside of said tank. ‘These tanks were constructed of two-inch cypress or fir, with double covers, all equipped with two shot-gun cans and large enough to 94 ; ILLINOIS STATE DAIRYMEN’S ASSOCIATION hold two ten gallon cans in addition. ‘The price of these tanks with the two small cans and piping attachment, is $12.00 deliv- ered to nearest station to purchaser. While there has been a number of these tanks sold, there has not been one-tenth as many sold as should have been, be- cause creamerymen have not paid a premium for good cream. Butter is sold according to grade, and why not buy cream ac- cording to grade? The only reasons I can see are because of the fierce competition in cream buying and the lack of confidence the manufacturers have in each other in staying by the grading system. I[ had a call from a firm in South Africa for prices on 2,000 of these tanks a few days ago. I did not quote him prices as the distance was so great, but sent him blue prints so that they could manufacture their own tanks. It seems that these: people realize the necessity of properly caring for their cream. Owing to the fact that there has been an unusual demand for butter the last year or two, quality has not been as important, as I said before, as it will be in the near future, so it behooves everybody interested in the dairy business to put their shoulder to the wheel and try to improve dairy conditions in our country. This can best be brought about by general co-operation.” (Ap- plause). ! FORTY-THIRD ANNUAL CONVENTION 95 BULL ASSOCIATION OR COMMUNITY BREEDING Joel G. Winkjer, Dairy Husbandman, U. S. Deer of Agriculture, Washington, D. C. oe — “We have heard statements by everyone who has addressed us to-day about the importance of dairying, and I assure you this importance has not been overstated. ‘Take as an_ illus- tration the talk made on alfalfa and see how that crop is con- nected with farm work, think of the process of sowing, harvest- ing and sale in such a way as to make it profitable. ‘There are sections of the country raising lots of alfalfa and it sells for a low price. By adding the right amount of dairying to their farm operations, there is no more question about a market at a profit- able price. It is not only for the farmer to go into dairying, but to go into it in such a way that it will pay. The cow is a machine that takes farm crops and transforms them into food for the human beings. There are all kinds of cows. A dairyman has not only got to give his attention to the raising of crops, but to many different lines connected with farming, and one of the most im- portant things is getting good cows, and selecting those that will give him profitable returns. There is probably something like 22 million dairy cows in the United States supplying milk to the consumers. Out of these 22 millions, from estimates recently made, I am advised that there is about 2 per cent of pure-bred, that will leave something like 20 millions of dairy cows that are not pure-bred. The rea- son for so few pure-breds are many, chief among them probably, and the one that stands out most prominently, and the one men- tioned the most often, is that of indifference or carelessness among the farmers. Whether that is true, | am not going to discuss. Another is the cost of providing pure-bred cattle to build up a herd. We find a great number of farmers who are holding back on raising pure-bred stock because it costs so much to buy pute- bred sires and cows. In order to overcome this difficulty breed- ing organizations were resorted to. The first kind of an organ- 96 ILLINOIS STATE DAIRYMEN’S ASSOCIATION ization used was what we call a Breeders’ Association. The basis of this is simply an agreement between the farmers that they will use a pure-bred bull. The membership cost amounts to something like $1 or $1.50 to begin with and sometimes runs as high as $3.00. The investment in this is very small and it is simply an organization agreeing to use a certain breed. The first one of this kind was formed in Wisconsin in 1906 at Wau- kesha. This organization overcomes the first difficulty men- tioned—that of indifference, it creates enthusiasm in a commun- ity, they come together and talk it over and get to understand the importance of purebreeding, and the time and money spent is by no means lost. . The one that came later is the organization of Co-operative Bull Association. The first of this kind was formed in Michigan in 1908. This kind of an organization embraces all the benefits of the first, but goes a little further.‘ The farmers come together and organize the same way as in the first place, except that in this case they incorporate under the state laws, because they handle more money than in the Breeders’ Associations. ‘They raise a sufficient sum of money to purchase pure-bred sires tq supply the membership. ‘These sires are placed in different parts of the community where the membership is located and they are kept for two years at each place, and after that period of time they are moved to the next place. ‘The places where the bulls are kept are called blocks and we number them 1, 2, 3, and so on, and the bulls are changed from one block to the next every two years, according to the rules of the organization. This is the simple plan of this kind of an organization. ‘The farmers put their money all together, they raise the money and for this buy bulls which are owned by the association and handled and directed according to the rules of the organization. I don’t want to put one association ahead of another, there is a place for all kinds of them, but I am going to discuss only the last form. In discussing this matter, I wish that you would ask questions, although the time is short, because I don’t know just exactly where you want the most discussion. I am going to describe the plan, and while I am talking if any question comes up, I wish you would ask them. One of the first things to do is for the secretary to write to the Secretary of A few of the milking herd at Pasture H. C. Horneman, Watseka, Illinois - FORTY-THIRD ANNUAL CONVENTION 97 State and get the laws governing the incorporation of associa- tions, mentioning at the same time the nature of the association so as to receive the proper information. The organization is formed and incorporated under the laws of the state. At the same time as this information is obtained the blocks should be located and that should be done with the end in view of placing the bulls where they can be used by those interested. ‘The breed should be selected before the organization is formed. ‘The last named is one of the important things in making a success of an organization of this kind. It should be thoroughly understood by each member that in going into this organization he is going into it with the determination to breed that particular breed, whatever breed may have been selected, and not changing after- wards. The changing from one breed to another is one of the greatest troubles, farmers will use one breed to-day and another time will change around and use another breed, this is the rea- son we see on the farms so many breeds represented in each herd. Every member should understand that when he joins this organ- ization it is for the purpose of breeding one certain breed and not changing around, when he changes it simply puts him back. After the breed has been selected the next step is to select the best out of that breed. ‘The method of raising money when you are ready to buy pure-bred sires is quite different in differens localities. The associations that exist to-day are principally those that make equal assessments on each member. ‘That, however, seems to be changing a little. There are very good organizations working on this plan, but there are other plans that may be con- sidered. Another plan is assessing an equal amount for each cow that the member has. Still another plan is an equal assess- ment on each block and let the members in each block decide how the assessment shall be made. The reason why this last one is a good plan is that the more men that are interested the less it is going to cost each member. This counteracts the tendency that some farmer may have to restrict the membership to as few in the block as he can. The way this was developed was when a farmer wanted to go into the organization, but he wanted to be alone in the block, which they permitted him to do if he would pay the share of one block. The man has the selection whether he wants to take the equal share assigned to a block or take more 98 ILLINOIS STATE DAIRYMEN’S ASSOCIATION members with him. ‘The more members the better it is for the community. ‘The equal assessment per block has a tendency to have each block do as much as possible in getting members into the association. As to the cost of operating such an association. Here is the principal cause from which this kind of an association has sprung. It is the need of reducing the cost of providing pure- bred bulls for a community. The associations that I know of have a wide range in the cost and the highest one I have any rec- ord of is $75 per member, the next highest comes to about $35, and it runs as low as $8. There are quite a number at $25 or less, it depends upon the number of the membership and the kind of bulls purchased. Just think of the possibilities here in devel- oping a pure breed in your community. Associations have been formed that I know of where they have as many as 130 mem- bers and that association has a cost of about $20 per member. Here they have provided pure-bred sires for those 130 mem- bers for a cost of $20, and this $20 is not the same as when a farmer purchases a bull for his own herd; it covers a period of ten years where the association has five bulls. An investment of $20 is an investment for ten years, of course, barring acci+ dents, but the accidents are less most likely because they have a less number of bulls than where they are not organized. In looking over the possibilities in several communities for starting one, I got figures of conditions there. I found the num- ber of scrub bulls would run as high as four times as many as needed in that community at an average cost of about $75. Now, if they would organize they could, for the same money as in- vested in scrub bulls, buy pure-bred bulls that would run up in value to $200 and $300 each, so you see that small investment represents the same amount for the use of a pure-bred sire in an association as it does to own individually a scrub bull such as we find mostly in a community. Of course that is a theoretical con- dition that I am quoting, but the actual conditions that we found in the first one that we gave any assistance in organizing bore these figures out very strongly. In that community 16 farmers went together and organized an association, they purchased bulls that were worth $240 on an average, that makes it $75 on an average for each farmer. This association had the highest. cost FORTY-THIRD ANNUAL CONVENTION 99 per member of any we have record. They bought five high-class pure-bred bulls. There were nine bulls before in that commun- ity and the average price of those bulls was $81. That was the extent of the value of the bulls that were there prior to the for- mation of the organization; the average power of investment was $81. When they went together in this way $240 represent- ed the value of the bulls in that community and‘ for this they pay $75, which will last for ten years, and maybe more; that means about $7.50 a year investment by the farmer for the use of a $240 pure-bred bull, coming from herds that have records be- hind them, representing probably 400 and 500 pound producers, so here they replaced the $81 scrub bulls by $240 pure-bred bulls. There is no question as to the practicability of this kind of an association, it has been tried out enough so we are sure that it is a good thing for the community. It not only reduces the cost, but it determines the breed and puts into a community pure-bred bulls so that anyone belonging to the association is assured of the use of a pure-bred bull for ten years. It guaran- tees to the farmer for ten years the use ot a pure-bred sire of the breed selected at the time of the organization and he does not have to put up an¥ more money than this first investment during those ten years. In the case mentioned above they had nine bulls before tliey organized and it is reasonable to believe that the five bulls they now have will not meet with any more accidents than the nine did before, so that the original cost of the organization. is a reasonable comparison to make. If a man will buy a pure- bred cow at the time of organizing, if he is any way reasonably successful, he would have a herd of 15 or 20 pure-bred cows within ten years. ©: What do these associations do in the matter of con- tagious abortion? A: That is one of the questions that comes up all the time. I will tell you what the Association did with tuberculosis. Out of these sixteen farmers, two or three of them had been doing a little testing for tuberculosis, not very much; those wha had purebred stock had done some testing for tuberculosis be- fore this organization was formed, but the rest of the sixteen hadn’t done anything at all along the line of testing. When the 100 ILLINOIS STATE DAIRYMEN’S ASSOCIATION association was formed every one of the farmers tested and cleaned out those that re-acted in that community. They are going to repeat that as often as necessary. If they can do that with tuberculosis, is it not reasonable to believe that contagious abortion can be handled comparatively as successfully? At least they can circulate information when they come together, under- stand what is necessary to do, and by organized effort overcome the difficulties. If any member withholds information of that kind from the organization he is let out, that is one of the rules of the organization laid down in the by-laws, and if he does not live up to the conditions that are necessary to clean out a disease after it has been determined, he is not allowed to be an active member. A veterinary told me that this was a quick way for spreading contagious abortion. ‘That is true if careless methods are used, but on the contrary if proper methods are used the or- ganization is effective in combating abortion. They should handle it in such a way as to minimize the danger by disinfect+ ing the bull which is a very effective way of checking the spread- ing of the disease. The disinfecting of the bull is very effective and leaves a very small chance, if it is done carefully. Contagi- ous abortion is not a serious thing for the life of the associatioi: There are other little things that come up, for instance, having a poor secretary. He has the interest of the organization to look after, the planning and carrying out of the breeding so as to pro- duce the best results. é QO: What age bulls do you recommend? A: Buy the bull at about one year, that is what is gener- ally done, but if you have enough money the other way is to buy old tried bulls. The best thing you can do is to buy bulls with known backing in the way of records and pedigree. The conditions in different parts of the country is that sires are done away with when they reach an average age of about 34 years, that is a very bad condition. If you are going to pro- gress in breeding you have got to have bulls that will produce the results that we are looking for. We have no other basis of doing this than that of selection. The next thing is to use tried bulls only. When you come to that you come to prices that run high, $1,000, $1,500, $2,000, running up as high as $50,000. FORTY-THIRD ANNUAL CONVENTION 101 Q: What is the most number of cows you use in an or- ganization of this kind? A: The members decide that point among themselves, it runs all the way from 20 up to 100. ‘There is one man in each block that is the keeper of the bull, he is to keep the animal in a good healthy condition, sometimes he is paid and sometimes he is not. He is paid all the way up to $50 and $55 and then the service fee is charged to cover the expenses. Q: Do you know of any association that has printed by- laws? A: I know one at Esmond, North Dakota, who have printed their by-laws, which I have seen. Your State College may be able to supply you. The Dairy Division of the United States Department of Agriculture have printed samples. QO: Is there an organization within a reasonable distance that we could go over and visit? A: At Carterville, Illinois, there is an organization that was formed in February, 1916. ‘The fact is, conditions vary and you really have to build up your association to suit your own locality. You should go and visit such an organization and then apply whatever you found practicable to your own. The by- laws you will get will not fit, but they will serve as a sort of guide to go by, the fact is that you have got to develop these or- ganizations according to your local conditions. QO: What advantage would a farmer have by furnishing all the money for a block? A: For the one investment he would have the use of one of the other bulls every two years. He would have the use of the bull for his own herd and lessen the danger of contagious abortion. It is also some advantage to be in a community where a number of farmers are raising the same breed. In one district sixty farmers within one month provided themselves with pure- 102 ILLINOIS STATE DAIRYMEN’S ASSOCIATION bred sires. There is nothing like it for getting farmers started in better breeding. ©: Are there any in operation in Illinois? A: One in southern Illinois organized last summer at Car- terville; that is the first one that I know of in this state.” FORTY-THIRD ANNUAL CONVENTION 103 THE JUNIOR DAIRYMAN. John G. Poynton “A dairyman and stock breeder takes particularly good care of his purebred cattle because of their present or prospective value. From the time it is born, the calf is given every advan- tage that may add to its usefulness and consequent worth. Ex- perience has taught that certain feeds are valuable for growth and that exercise is essential for the calf’s best development; the breeder takes advantage of these teachings. He has learned that a long lactation period following the first freshening tends to establish the habit of persistent milking and accordingly the heifer is perhaps milked even after the product will not pay for the labor involved. In short, the breeder of dairy cattle, if he is the right sort, does his best to increase the value of the breed in which he is interested, and this is as it should be, since with- out this spirit continued progress is impossible. This improvement of dairy cattle is of extreme importance to the dairy industry. In fact, so great is its importance that it would be impossible to estimate its value in dollars and cents. There is, however, another improvement of very much greater importance, both to the dairy industry and the country in gen- eral, that is receiving some attention at present, but which 1s worthy of much more consideration than it is now getting, and that is the improvement of the dairyman. ‘This statement should not be misunderstood. The men now on dairy farms and those engaged in the breeding of dairy cattle are doing good work; work which is certainly a great improvement over that done . previously, but there is yet great possibility of advancement. Many of you men now engaged in dairying started with small foundations both of knowledge and capital. Experience has largely supplied the one, hard work and economy the other. You have succeeded and all honor to you for it, but in most cases your success has necessarily been slow because the foundation was small. You have built or are building a business in which you want your sons to be interested and of which you want them 104 ILLINOIS STATE DAIRYMEN’S ASSOCIATION some day to assume the management. You have prepared a business for them so that they can begin where you leave off. Have you prepared them for the business so that in point of knowledge they can begin at or near where your knowledge ceases? On such a foundation their opportunities are infinite ; without it they are limited by the necessity of acquiring, through experience and study, the knowledge and training which you possess, before they can progress beyond the high mark you have set. Right here it would seem is the greatest opportunity for im- .* provement. Is it possible to more thoroughly prepare the boy for the business of dairying and the business of life so that he can in truth begin at or near the point where you leave off? If it is, and I believe it is, there is a mine of improvement which has as yet scarcely been opened. The big question is, how: best to go about the development of this mine so that it will yield the greatest possible returns in advanced dairymen of tomorrow. Undoubtedly there are many methods which can be success- fully used in the solution of this problem. In fact this must of necessity be the case since no one method can be devised that will successfully appeal to every boy. But every method that is to be at all satisfactory must have its foundation on interest. In other words, it must be one that will interest the Junior Dairy- man, the boy of ten as well as the young man of sixteen or eighteen, in the dairy business, its difficulties and its possibil- ities. It is out of the question to expect success in anything of anyone, boy or man, unless he is particularly interested in it. Success in work or play is directly proportional to interest. Therefore, if you wish your son to be a successful farmer, dairy- man, and breeder of dairy cattle, you must, as I have said, gain and hold his interest. Once this is accomplished the rest is easy. It is not enough that you teach a boy how to till the soil, » to milk, or to feed balanced rations. ‘These things in themselves are nothing more or less than plain, every day, hard work, some- thing that will interest neither boy nor man. You are success- ful dairymen and have done a great deal of hard work, but did you do it merely because you like to work? Not at all. Work, unless it leads to a desired end, is drudgery. All business is a game and you have played the dairy game because you liked it ae FORTY-THIRD ANNUAL CONVENTION 105 better than some of the others and because it offered you a bet- ter chance of winning success and the fruits of success. Now, the point I wish to make is this. If you wish to in+ terest a boy in the dairy business,you must show him that it is something else besides hard work. Let him see that it is a game worth winning and help him to play it on a small scale while he is yet a boy. ‘Then, once he gets a taste of success and the fruit it brings, even though he has had to work hard for it, he will put forth every effort to learn more about the game, unless, of course, his natural bend leads him elsewhere. All this being true, the question naturally arises, “How can I best interest this boy in the dairy farming game?” Before we consider this question, let us see what has been attempted along this line by those who are not themselves dairy farmers, that is, teachers, extension workers, government officials, and the like. Fight or ten years ago these people were, as now, doing what they could to improve farm conditions but at that time they were directing all of their energy to influence the farmer himself. ‘The sons and daughters, farmers and farmers’ wives of tomorrow, received comparatively little attention until 1910 or 1911. About that time some of those teachers and extension workers began to realize that the big problem in agriculture was not today but tomorrow. The cityward trend of many of’ the farm boys and girls began to alarm them. It was apparent that with the better class of these young people going elsewhere, the farms were bound to suffer. So they reasoned, and rightly so, that if they could interest the boy or girl in the farm and in im- proved farming methods, progress was inevitable. Their attempt at the solution of this problem was based on two things, ownership and competition. For example, in some communities they organized calf clubs among the boys and girls, each club member to have a calf, a prize being offered to the one that would develop the best calf at perhaps the least expense. Dif- ferent kinds of clubs were started in different communities, the idea being to fit the club to the locality, but always those two principles, competition and ownership were kept in mind. The result has been that many boys and girls have taken a great in- terest in the farm and through their desire to excel in this work. have learned much regarding practical farming. 106 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Nor is this all that has been done. Banks, commercial firms and farm papers have entered the field in behalf of the Junior tarmers. We have at present a department in Hoard’s Dairy- man which we are devoting entirely to the dairy farm boy. In- sofar as we can, we are trying to interest him, through his read- ing, in the dairy farm, and | believe that our efforts are meet- ing with a fair degree of success. Many of the banks through the country are establishing boy and girl clubs to introduce bet- ter stock into the community; other banks and commercial firms are offering prizes to clubs already established. We are ali awake to the fact; that the farm boys and girls are of extreme importance to us and that it is to our advantage to aid them where we can. ; Now let us get back to the individual question, ‘How can I best interest this boy in the dairy farming game?” I believe the answer lies in those two principles employed by the organ- izers of boys’ and girls’ clubs, namely: ownership and compe- tition. A story which Mr. Fred Merrill of the DeLaval Separa- tor Company tells illustrates very well what ownership means to a boy. Mr. Merrill it seems was brought up on a farm and was one of a family of several boys. It so happened that one day it fell to the lot of one of his brothers to take care of several half- grown calves. He had to keep them out*of a certain field, and, as often happens, these calves persisted in going where they did not belong. ‘Two or three times the boy drove them back, buit finally they eluded him and got into the forbidden territory. Then he lost his temper, and half crying, as a boy will when he is very angry, he started after them, shouting, “Damn all those calves to hell but Cherry’s and that’s mine.” That boy, young as he was, owned something connected with the farm and was interested in it. To-day I am told he is a farmer, and a very successful one. Possibly Cherry’s calf didn’t have anything to do with his success, but it is more than probable that it did. Now that spirit of ownership is more or less dominant in every boy. He wants something that he can call his own and naturally to the farm boy some farm animal is most desirable. It may be a calf, a pig, a colt or a lamb, but it is sure to be some- thing and right here I believe is the opportunity to begin inter- esting that boy in the farming game. FORTY-THIRD ANNUAL CONVENTION 107 To be specific let us take the boy living on a dairy farm; on your farm, if you will. From his earliest recollections he has heard you talk of cows, why this one was better than another and so on. As soon as he is old enough to help with the chores, he doubtless helps to take care of the calves and before long he will have one singled out that he likes better than the rest. He calls that one his and perhaps gives it a little extra feed and care. Right there, is your opportunity. Give that calf to him, or better still let it be understood that he gets it in return for the help he gives you. Then you take notice of the kind of care that calf gets. Make it a point to be around once in a while when the boy is feeding it and compare his calf with the rest. Is it doing as well as it should? Is there any reason to believe that that calf will develop into a very good cow? If there is, say so. Show that boy that you are interested in what he is doing and wherever he has shown good judgment or done his work par- ticularly well, compliment him on it. If he stumbles and gets discouraged with the work, as he sometimes will, encourage him. When he meets with difficulties, help him out. Possibly one of the yearlings from last year’s calf crop is coming on particularly well or it may be a two-year-old from the previous year. If there is such a one, call the boy’s attention to it. He will re- member that as a calf that one was no better than his is now and the desire to do as well or better than you have done will spur him on. There is no hard and fast rule that can be followed in this work of boy development, nor is it a case that will take care of itself. You can’t simply say, “Here, son, is a calf, develop it into a cow and you yourself into a dairyman.” You have got to be on hand to advise and encourage and sometimes to reprimand. When and how to do it is your particular problem and a great deal depends on how you solve it. After a few months the boy will have developed a heifer and you and the calf will have done much toward the develop- ment of the boy. He will have learned to be patient and to be kind, both virtues well worth cultivating. Moreover, if your advice has been good he will have mastered some of the first principles of dairy husbandry and of business, and will have met and overcome some of the most common difficulties which 108 ILLINOIS STATE DAIRYMEN’S ASSOCIATION confront every dairyman. There is still another thing that you and this calf should have accomplished or at least should be on the high road toward accomplishing. ‘That boy should be learn- ing that dairying is a game and that to be a winner, one must know the science of the game. Finally, as time goes on and his heifer calf becomes a producer, he will or should have an op- portunity to enjoy any financial returns that are forthcoming. Now there doubtless are several don'ts that might be men- tioned at this time, I only wish to speak of one of them. Don’t give the boy a calf and expect it back after it has developed into a promising young heifer unless you buy it back at a fair price. If this work is to be worth anything, it will teach your son bus- iness principles, and certainly it would hardly be good business to give something away and after someone else has increased its value, to expect it back. That is exactly where the trouble often comes. A farmer will give his son a pig, a calf, or a colt, and the youngster naturally takes great pains to develop his stock. Later, some buyer makes a good offer for the animal, father sells it, pockets the money, and son is not even consulted. No wonder he is not very keen about the farm. His father, the farmer, in his mind, has not been on the level with him. If you want your son to be a player in the dairy game, play it with him, and play it square. . For my part, I would like to see this association of the boy and his calf put on a business basis at the beginning and carried on along the same line. After the youngster has earned the calf by helping with some of the chores, let him have it.. Then, let him pay for that calf’s feed by continuing to help you. Later, when the heifer freshens, don’t take all the milk she produces to pay for her feed. ‘That would not be fair to the boy if she is a profitable producer. He should milk her, keep a record of her — production and know in a general way at least, the amount of feed she gets. Then turn over to him his share of the monthly creanq check and let him pay her feed out of that. As I see it, there is no better way to teach a boy business principles and dairying. Moreover, it gives him an opportunity to earn at least part of his pocket money, thus making him, in a sense, independent. But, you ask, can you get a 12 or 13-year-old boy to do all this; will FORTY-THIRD ANNUAL CONVENTION 109 he be interested? Of course he will. Did you ever find a real, live, American boy that didn’t want to be a business man, at least while he was yet a boy? I did and I'll wager you did. You and I aren’t much different from other boys, then or now. Once your boy gets a taste of the financial returns he won’t need much en- couragement to continue the work. Now, I know that there are many who would object to this plan of Junior farmer development for one reason or another. One man will say, “I have three boys and I’m sure at least one of them will make a better engineer than farmer.’ Then by all means don’t try to make a farmer of him. Perhaps all three of those boys will do better in other lines of work. If so, well and good. It would be an injustice to try to force them to be farm- ers. But this plan I have suggested would still be serviceable because it would teach kindness, business, and self reliance, al] elements of success, regardless of the work a man does. More- over, if put up in the right light, the plan or a similar one would be interesting to the farm boy who never will be a farmer. Let me illustrate. In the city in which I live, is a boy about ten years old who very often comes into the office to see me. This lad has his heart set on becoming an engineer. He realizes that to acomplish this, a technical education is essential, and already he is planning on it. In fact he even goes as far as to discuss which of several schools ° he wants to attend. Two or three times I have suggested that he become a dairyman, but the subject has absolutely no interest to him although his father is prominent in dairy circles. In spite of this, however, I am certain that if that boy was so situ- ated that he could keep stock, and if he were shown that here was an opportunity to earn his college training, or even his pock- et money, for he is an ambitious little fellow, he would be inter- ested in this work. Now if you could interest him, how much easier it would be to interest your son who lives on the farm and is acquainted with farm conditions. Another objection which some men might raise to a plan like this is that it requires too much time and attention from them. I grant you that time and attention are required, and perhaps some money, but what of that? Is there anything more important than a boy or girl? If there is, I have yet to hear of it. 110 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Now, lest there be some who doubt that boys will respond to such a plan as I have suggested I wish to present some proofs from the boys themselves. In the course of my work with the Junior readers of Hoard’s Dairyman, I get many letters from farm boys. Let me read two or three of these from 9, 12 and 16-year-old boys. It should be understood that these are not exceptional letters. They are representative of hundreds that I get and were all taken from the same day’s mail. > Nhe Zo. SQ 4 SANIVIA 55 ~ TILES 24s ~ FORTY-THIRD ANNUAL CONVENTION 111 THE DAIRYMEN’S RELATIONS TO QUALITY IN BUTTER. Carl E. Lee, Assistant Dairy and Food Commissioner, Madison, Wis. “The various problems that confront the dairymen of Illi- nois bearing on the quality of butter are not different from those confronting the milk producers of Wisconsin. ‘There is no fixed line that divides the dairy industry of the two states. . The cheese production of southwestern Wisconsin in its natural development extended well into the counties of Jo Daviess and Stephenson. The market milk and condensing interests of northern Illinois have found a very fertile field in southeastern Wisconsin. Dairying in central Illinois has seen rapid progress since 1905. Prior to that time cream and corn apparently did not mix well. In fact, it is to be regretted that the Dairymen’s Association did not hold four or five meetings a year. It was this association together with the good work of Professor W. J. Fraser that introduced the dairy cow to the farmers living in the vicinity of Clinton, Springfield, Peoria and Effingham, etc. The future development of this county will in a measure be governed by whether or not the dairy cow is given the best place in your barns. . What has made Wisconsin the state that it is today is large- ly the kindly feeling that the people of the state have for the dairy cow. She came. to the farmers’ rescue in the early 70’s - when wheat failed and soil fertility was largely depleted. Since that day she has faced northward; little by little her influence has been felt, and for some forty years she has been the influ- encing factor in uniting the people of the country. The dairy cow indirectly has assisted the farmers of northern Wisconsin to clear the land. She furnished the ready cash and food for the family, thus making it possible to clear more land, and to- day the Wisconsin Dairy cow furnishes to the nation one-sixth of the creamery butter and three-fifths of the cheese, and enough 112 ILLINOIS STATE DAIRYMEN’S ASSOCIATION other dairy products to make the total income exceed the 100 million mark annually. This product comes from our best farms, best homes, and best communities. Progress in Other Lines The man of the country—whether he is called a dairyman or a farmer—has always been ready to follow new and better methods when he was convinced that by doing so it would re- sult in greater returns, not alone in terms of money but in great- er satisfaction or enjoyment. Every year better farm methods are followed in order that the decreased cost of crop production may reduce the art of maintaining the dairy cow. The horses on your farms are not the same as to quality that they were ten years ago. The so-called dairy cow of twenty years ago would be a stranger in your well-developed herds. The attitude that the people of the country take towards education shows that there is progress in every line of activity. Never before have the dairymen made such a close study of their cows as at the present time, not on acocunt of the in- creased cost of feed and the greater returns from the factory, but because they see that it is worth while and that it “pays.” Dairymen realize that every phase of their operation is becoming more and more complex. ‘They do not hesitate to call for assist- ance from every possible source, in order that their problems may be more easily solved. These few illustrations may not re- fer directly to the subject to be considered, but they all have an indirect bearing on what one must expect when dealing with the problems confronting the butter industry of the future. The dairyman has kept well in the lead not only in dealing with quantity, but he has ever been on the alert to assist in hand- ling the problems that might bear a relation to quality. This can best be illustrated by what has been accomplished in Wis- consin this year under the licensing law. This law placed the operators of butter and cheese factories as well as the makers under the supervision of the Dairy and Food Commission. Cer- tain rules and regulations were formulated as a guide to the men in charge of co-operative as well as individually owned factories as to what was expected of them by the state and the consumer. FORTY-THIRD ANNUAL CONVENTION 113 All of this, if followed out to a reasonable degree of perfection, ~would tend to uplift the industry as a whole. It marked a new epoch in Wisconsin’s factory industry. A large number of fac- tories were owned by farmers; hence the department had to deal with the men on the farms and not with the businessmen entirely. In nearly every case where the Commission made certain re- quests as to improvements that had to be made, they were com- plied with, and in a number of cases the dairymen went one step better. Hence to-day the factory industry of Wisconsin has just passed through one general cleaning, painting and repairing period that was greatly needed. It also resulted in more sanitary factories in which to man- ufacture human food. All this was accomplished in one year by the aid of the dairymen in placing the manufactured dairy pro- ducts on a higher plane. The members of the Wisconsin Dairy and Food Commission are fully convinced that even greater re- sults can be accomplished when dealing with factors that bear a relation to quality. 4 | Dairymen Are Fairminded The average man that makes his home in the country is fairminded. Naturally many of his problems are different from those which confront the men of the city, but he is always there to do those things that will result in better methods when they are pointed out to him from a reasonable viewpoint, and he fully understands what is wanted. For nearly twenty years it has been my privilege to work with this class of men, and I know some of the things that the farmer has to deal with, and how the work should be carried out to result in the greatest good for all. Observation has taught us that the handling of dairy products on the farm has at times not been what it should be, mainly because the person in question has had the wrong idea of his duty and responsibility or his relation to his neighbor. Very often he has been misled, because of the methods followed when unfair competition to gain quantity has been practiced by the creamery operators. On the other hand, dairymen have not been organized in such a manner as to accomplish the object in view. The co-operative creameries have a strong hold in your 114 ILLINOIS STATE DAIRYMEN'S ASSOCIATION state. Wisconsin has also a large number of similar institu- tions organized for the purpose of manufacturing butter or cheese. For years it seemed as if the object in view by some of these was quantity at almost any cost, regardless of the effect that such methods would have on the future of the industry and on the quality of the finished product. ‘Very often the milk or -cream producers would offer the excuse that his neighbor was careless in handling dairy products; hence nothing was gained by doing the work as it should be done. A change has taken place. The leading dairymen are co- operating with one another, with state and national officials, for the betterment of their respective communities. They realize that education of all of the patrons is the method to follow for the future and that the foundation of good butter is at the farm and not at the factory. . Consumer Demands Good Butter The consumer has always demanded good butter. He may not always have been in position to get it from the grocer. When the price of butter was lower than it is at the present time, the housewife may not have been so critical as she is with existing conditions, or when butter passes the forty-cent mark. In other words, butter is discussed more at women’s clubs, etc., than it was a few years ago. ‘These city women even go so far as to inquire as to its origin, how it is handled, how it compares in make-up, composition, quality, etc., with substitutes that are so strongly advertised by the local grocers. Look To the Future At this time it may not be necessary to utter a word 9f warning to the dairymen that the present situation is one of the most critical that we have ever been called upon to battle with, The man back on the farm when milking his cows realizes that feed is high, but on the other hand, the returns from the factory are very good. At the same time he realizes that while he is at work other forces or agencies are also busy making plans that will later be seriously felt by these.same dairymen. No objec- FORTY-THIRD ANNUAL CONVENTION 115 tion should be raised against the advance that cheese and butter have made, because the farmer deserves what he is getting; yet, in the long run it would be far better if butter was delivered to the consumer at not to exceed forty cents per pound. ‘There fore, the dairymen should more than ever consider the cost of producing a pound of butterfat. During the past two months, certain cities of our state have gone through an educational campaign that was a severe one for the dairymen. This illustration brings out the point in question, and I wish that a committee of representative dairymen could have been with me and seen and heard what I saw and heard. On entering a large grocery store catering largely to the better class of people, I was impressed with a large sign that gave the name of a certain brand Of oleomargarine followed by this state- ment: “Better than Butter,” one pound 23 cents, 5 pounds $1.00. Several smaller signs were seen about the store. One could not enter this place without being informed that a certain article was being offered for sale. Not a single card was dis- played to show that butter was being pushed or even offered for sale. In a conversation with two members of the firm, I learned that for the month of December they sold approximately 10,000 pounds of oleomargarine and 2,000 pounds of butter. Each of these men was very enthusiastic in proclaiming the merits of the one product but had nothing to say about butter, aside from its high price. What sold the oleomargarine? The price of butter and a well-worked-out system of advertising to sell oleomargarine. One of these men said: “Had we carried on a house to house campaign, we would have sold a great deal more than we did. This is a time when we must educate, and we know that it wilt work.” [ left that store with this statement going through my mind—“Better than Butter.’ An insult to the dairymen and to the dairy industry. Yet after all, the person who will settle _the merits of the two articles in question is the consumer. If so, it is up to the dairymen to produce nothing but good milk and cream and to educate the consumer and the sooner the better. If the housewife must be educated as to the value of butter, its source and manner of handling, in order that the sale of the product may hold its own, such a campaign must speedily ceine. Farmers and dairymen realize that the value of their stock in a 116 ILLINOIS STATE DAIRYMEN’S ASSOCIATION measure depends upon the demand that exists for the finished product—milk, butter, and cheese. Farm Is the Place To Begin To maintain a high standard of quality in our dairy pro- ducts, we must begin at the farm. If the original flavor im- parted to milk by a well-fed healthy cow is changed or lowered before it reaches the consumer, the dairy industry has suffered, in accordance with the extent of the modification that has taken place. At this point factors influencing the quality of butter will be considered, but what is said with reference to butter is eaual- ly applicable to other dairy products. The high standard now followed by the leading dairymen shotld represent the lowest possible standard that is permissible. ‘They hold that all cews shall be in a healthy condition, and at all times be fed on gcod wholesome feed. ‘This is not ari unreasonable demand, ever if the product of the dairy was not intended as food for man. Ai! cows, in order that they may give to the owner fair returns for the feed consumed, money invested and labor, should be housed in a barn that is reasonably well-lighted and well-ventilated, ard of such construction that it offers protection against the chang- ing weather. Barn floors should be so constructed and planned that it is possible for the cow to keep herself clean, providing’ the owner does his part well. These same remarks were made before a gathering of farmers, and it brought forth the state4, ment: “If the farmers are to do what the dairy laws require, . they must be millionaires.”’ Not so,—to operate a clean dairy does not require an outlay of additional funds. The man ~ ‘ho made the above statement had a sense of pride in the appearance of the place where his cows were housed and milked. Later he agreed that the consumer demanded that the barns be clean, well- ventilated, well-lighted, and free from dust. That the barns should be whitewashed at least once a year, because it will add to its appearance, increase its value, lighten the dark corners and make it more sanitary. That it is desirable to have the dairy cattle in a barn by themselves. The odor from the horse stalls, filthy calf pens, or hog pens, is objectionable, because they will taint the milk when it is drawn. } FORTY-THIRD ANNUAL CONVENTION 117 It is not unreasonable to expect that the dairymen should, when constructing a new barn or remodeling an old one, see to it that the walls are made smooth and that the ceiling is tight. The floor and the base of the walls should be constructed of con- crete in order that the liquid manure may be removed. ‘The cows cannot keep themselves clean if the stall is too long or too short or not high enough. Cow stalls should be so constructed that the cows will lie with their heads in the manger; otherwise they will be compelled to step backward before lying down. A large gutter and adjustable stalls that line all the cows up to the gutter are important factors in keeping the cows and floor clean. In Minnesota and the western states, there is an abundance of straw that should be freely used in the cow stalls. It makes for clean milk, clean, contented cows, clean floors, and the sav- ing of the liquid manure. The manure should be removed from the barn daily and the manger kept clean. Cobwebs should be swept down and bespattered walls washed. No manure should be placed against the barn or where the cows will be compelled to wade through it in going to and from the barn. E;ven when the cows live out of doors in summer, and are in the barn only at milking time, failure to clean the floor and gutter regularly will result in foul odors. During the summer months cows should not be kept in the barnyard over night. They should have a clean place to lie. Daily grooming of cows, when stabled, with curry comb and, brush insures cleaner milk and more of it. It pays in dollars and cents. It Is Not Difficult To Produce Clean Milk and Cream Milking must be carefully done. Use a good strainer, be- cause it will tell you whether the milk in your pail is clean or dirty. Milk will not be clean unless some care is taken to pre- vent it from getting dirty. Most dairymen produce clean milk and cream, and others can without increasing the cost of produc- tion. Milk regularly. The milker’s hands should be dry and he should wear clean clothes. It is a good plan to have water and a clean towel in the barn so that milkers can keep their hands clean. 118 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Care of Milk and Cream Since milk and cream readily absorb odors, every dairy- man should provide a suitable place where the milk and cream can be stored. In Wisconsin milk or cream which is stale or putrid or which has been kept exposed in dirty, foul, or unclean places or conditions is condemned by law as. unsanitary. When milking has been completed, remove the milk prompt- ly from the barn. If milk is sold, place the cans in a tank con- taining cold water until they are hauled to the factory or mar- ket. Stir the milk at frequent intervals during the first hour, then place the cover tightly on each can. Always skim cream containing between 20 and 4o per cent of fat if sold for butter- making purposes, because the richer cream means greater returns from the dairy. High testing cream keeps sweet longer than low testing cream, besides leaving more skimmilk for the calves and pigs, less cream to care for and haul to the factory. Too many dairymen in Wisconsin are producing cream containing less than 25 per cent of butterfat. This results in an enormous loss each year. The Milk House A well-built milk house is essential on every farm where milk and cream is produced, and it should not be connected with the barn: In other words, there should be no direct connection between the barn and the milk house. ‘The floor of the milk house should be of concrete construction, smooth, and provided with a trapped drain or outlet for surplus water. Where cream only is produced, the milk house should be large enough to pro- vide room for the separator, and a tank of cold water in which to store the cream until it is delivered. Some means should be provided for heating water, also draining racks. Oil stoves, gas- oline engines or foul-smelling utensils must not be placed in the milk house, because milk is readily tainted by the odors given off. Regardless of the season of the year, milk should be‘kept in cold water. The kitchen or the cellar will not as a rule an- swer the purpose. FORTY-THIRD ANNUAL CONVENTION 119 Utensils Must Be Cleaned Promptly It is not difficult to maintain the separator and all dairy utensils in a clean condition, providing the work is _ properly done. Dairymen should remember that milk and cream are val- uable products from the farms; hence reasonable care and judg- ment should be exercised in their care. In washing the separa- tor bowl and other utensils, it is a good plan to first rinse ail parts with clean cold water, then with a brush wash thoroughly in hot water to which a little washing powder has been added. Then rinse with boiling water and allow each part to dry. The Final Word _ The future success of the dairy industry will in a large measure depend upon the quality of the milk and cream deliv- ered. No method has yet been discovered by which cream or milk can be so treated as to deceive the consumer. In fact, the consumer has a right to know whether the article is pure and has not passed through a process of treatment to change as an attempt to correct a defect, due to the carelessness on the part of someone handling the article from the time that it was drawn from the cow and until it reaches the consumer’s table. Good butter will stand on its own merit, and it can be produced in every factory of the nation providing in its managément the same amount of care is exercised to control quality as is now being put forth to increase the output. Dairymen, exercise greater care in the handling of the most valuable product that leaves your farm. See to it that the fac- tories are well-managed and placed in charge of well-trained, experienced men, and pay them such salaries as will attract the most skilled men of the country. The idea should not prevail . that a boy can leave the farm andl in six months become a butter- maker. High standards never fail.” 120 ILLINOIS STATE DAIRYMEN’S ASSOCIATION PROPER EQUIPMENT FOR PROFITABLE DAIRY FARMING. Hugh G. VanPelt, Editor Kimball’s Dairy Farmer. “T have been here since yesterday afternoon and I have heard much about dairying. ‘The man who spoke first after I reached here gave a part of the speech which I had prepared, and those who have spoken since have just about given all of it. (Laughter). The subject assigned to me is “Proper Equipment for Pro- fitable Dairy Farming.’ Your secretary has kindly said to me that he would be very glad if I would talk to you about the fundamental principles of dairying, about the man who milks cows on the farm and who desires to do better and anticipates that he will build up his herd and farm, so no doubt some of the things that I shall say will not interest you who have built up your herds to the point where they are really profitable. I realize that going into dairying, or the building up of a profitable dairy farm represents difficulties, and the same sort of problems as the building up of any other profitable business. Any man is fortunate indeed if he goes into a business as a young man and by the time he reaches the age of gray hair, finds he has made a real success of his business so that he can retire. This applies to all walks of life. Now, there are certain fundamental rules and principles in any line of business that must be followed if we are to make a success of that business. ‘There is no business but what de- mands study. There are certain fixed rules and principles which if learned, observed and followed will result in the kind of bus- iness we desire to build and of which we may be proud. I think there is no line of business on earth to which this statement ap- plies more completely than it does to farming, and especially dairy farming. Now I know that all over the state of Iowa, largely over the state of Minnesota, all over Illinois and Indiana and other FORTY-THIRD ANNUAL CONVENTION 121 states—we will have to leave Wisconsin out of the considera- tion this afternoon, because they have gotten past us—(laugh- ter )—-we find that there are men striving to get into the dairy business because they realize that the cow is the most economical producer of food for mankind. It returns to the farm in addi- tion to direct profits, the richness and fertility which we are com- pelled to preserve if our farms are going to remain as they are. We realize that we must begin encouraging dairying on our farms. Naturally we have fallen heir to a number of cows that we cannot consider profitable, especially under present condi- tions where farmland is high, labor expensive and feeds at a high price. At the present time we have 22 millions of cows in the United States. We have fallen heir to these, a large per- centage of which have been used in the past for beef production. Statistics show us that one-third of them are profitable, pay for their keep, and the other two-thirds are a loss. I say to you, however, that if the two-thirds were stricken from the United States it would be a calamity. ‘Then the first step towards pro- fitable dairying is a good sire. There is not a man within the hearing of my voice so poverty stricken in this great, rich, fertile Vermillion county who dares acmit to his neighbor that he can- not afford to buy a purebred sire, and if he does make such an assertion, I would say to him that it is absolutely worthless and useless for him to make the attempt to build a profitable dairy herd—he had better go ahead with some other kind of agricul- ture and: if he fails he will have to do as thousands of others have done, go to the city and take ahold of the shovel. It is ab- solute folly for us to attempt to progress if we set ourselves up against the use of purebred dairy sires, if we expect to produce dairy producers profitably and economically. Take this one fact home with you. Don’t you realize that all the improved live stock that we have to-day, whether hogs, horses, sheep or cattle have been built up to their great state of perfection from the wild hogs, horses, sheep and cattle, largely upon the one great law of breeding which says: “Like begets like or the likeness of an ancestor,” I have often said that it would be possible to double the production in one generation. If I could only impress upon your mind this afternoon that ‘Like begets like or the likeness of an ancestor” so that every time you look at the common sort 122 : ILLINOIS STATE DAIRYMEN’S ASSOCIATION of a sire you are using you will feel that he should be replaced with a good sire, one whose ancestors were milk producers, I would feel that I had accomplished a great deal. You could absolutely change in one generation and place your herd on the profit side of the ledger by the use of a real dairy sire. The greatest improvement I ever saw in cows was after I went down to Arkansas in 1907, went out-in the hills and se- lected cows with absolutely no pure blood in them, got them home, gave them good feed, bred them to purebred sires. The official records show today that the descendants of these cows are producing twice as much butterfat as the average cow in ‘the United States is producing. ‘This demonstrates clearly what you can do by the use of a good sire. The man who uses poor purebred or scrub sires gradually breeds downward. I did not mean to dwell on this when I started to talk to you about the Proper Equipment for Profitable Dairy Farming, but I do say that the beginning of the equip- ment for such a dairy farm that is to return profit, is a good sire. I speak of that first because we are surrounded with cows that’ need breeding up. Fifty per cent of the cows that are not mak- ing a profit fail because they are not bred properly and the other fifty per cent fail because they are not fed properly and are not properly cared for, so when we have looked after the selection of the dairy sire, and breeding up the cattle, the other equipment should be so arranged that the cows will be better cared for and better fed. Professor Lee has given you a really vital sugges- tion, that ics— LOOK TO YOUR BARNS! I agree absolutely with what he has said, because in traveling so much I naturally see the barns out over the country and the thing that has seemed to stand out above all other things regarding these barns is that although they may be large and show the prosperity of the © farmer, nevertheless you very seldom see more than one window in a .barn, and I have often wondered why they put that in. (Laughter). I once asked a fellow that question and he said he did not’ want to have to carry a lantern around all day. (Laughter). When the first man built his barn he evidently did so without any plans, his neighbor went over and saw it and built one just like it. When you built yours, didn’t you do the same thing? When we build barns without windows, we actu- FORTY-THIRD ANNUAL CONVENTION 123 ally shut out the sunshine and fresh air; we actually are stabling our cows in barns that are dark, damp and poorly ventilated and we therefore subject our cattle to the germs which thrive under these very conditions and then wonder why our cows become diseased. We have never stopped to realize that it is just as necessary for the cow to have fresh air and sunshine, oxygen, as for her to have feed. If you do not give her Onyer to purify her blood, don’t expect her to produce. When you go home, look at your barn. If you are shutting out this fresh air and sunshine that costs you absolutely nothing, just hunt up your saw and make windows and let the fresh air in; then if you don’t put in window lights, put muslin over these openings and let the foul air out and the fresh air in. | have been in barns where there was so little oxygen a lantern would not remain lighted. Cows kept under such conditions will not get along, they will become tubercular and have other diseases. They will fail to produce either largely or profitably. Take a lesson from nature. She does things the best and worst of anyone. In May and June she tries her best to treat the cows properly and the result is the cows give better and more milk in May and June than at any other time of the year. Watch then and you will find that there are just five reasons for this fact: _First—The cows are out in the fresh air, have all the — fresh, pure air they can possibly breathe and the sunshine inakes them warm. T/urdly, the air is not too warm nor too cool. In- sects are not present. ‘The cow must be comfortable to do her best. The fourth reason is that the chilly waters of the brook have been warmed by the sunshine, and lastly, the cow eats all she possibly can, and then eats more if she can. I believe that is nature’s lesson and if you would go home and do for yourself that which she has shown you and care for your animals the way she does in May and June, I know that you can increase the pro- duction of your cows wonderfully. Relative to cold water, you know that the temperature of a cow is 98 degrees to 100 degrees and you also know that if that temperature is lowered 4 degrees by the drinking of ice water it takes just that much of the cow’s body heat to warm it up after it is taken into the body, so you can easily see the need of warm- ing the water the cow drinks. 124 ILLINOIS STATE DAIRYMEN’S ASSOCIATION In your equipment you must strive to provide feed fur your cows such as nature supplies them in May and June. You can do that by the use of the silo that furnishes you the green and succulent material throughout the winter months just as grass does in the most favorable months. Of course, it is a foregone conclusion that no man can produce a suitable winter ration with- out silos; he must have a silo in order to feed his cows profitably. We are rapidly coming to the point where we are going to real- ize that when the grass dries and insects become pesky, the sum- mer silo is just as necessary as the winter silo. We have found it easier to care for the cows without a silo in the winter time than it is in the summer time. A little summer silo, probably one-half as large as the winter silo, properly filled, and the con- tents judiciously fed in the summer when the grass becomes scarce and dry, will insure continued, large, persistent, profitable milk production. .The summer silo is part of the dairy farm equipment. After we have our silos, let us look to our fields. All dairy- men should grow clover, alfalfa hay, or other legumes. Until we learn how to raise alfalfa hay let us raise elover hay, soy beans and cowpeas, for if we have plentv of clover hay, alfalfa hay and cowpea hay or soybean hay we will find that we have a very excellent foundation for dairy rations. We will find that if we give the cow all she desires of these, we are giving her a well balanced ration. If she is not giving over from 10 to 75 pounds of milk we are giving her all that she needs to keep her in good condition and to produce 10 to 15 pounds of milk. When we advance in dairying we will not be satisfied with 10 to 20 pounds of milk daily per cow, we will want more, so we will go ahead and do like nature does in May and June, we will give our cows an abundance of feed and surround her with comfortable con- ditions. We will then realize that about 60 percent of all the cow can eat is used for maintaining her body and not for giving anything back to produce milk, so we will start giving them an abundance of feed. We realize that a cow is not a mysterious being. Some people believe that cows have some mysterious power that no other animals have. A cow is not a mysterious being, she never made a pound of milk out of anything else but from the feed that she consumed. Although the balanced ra- FORTY-THIRD ANNUAL CONVENTION 125 tion is a good idea it will never take the place of the abundant ration. An essential part of the equipment on every successful dairy farm is a sprayer. Men who grow fruit must spray their fruit trees once or twice a year. If we have adopted on our farms one phase superior to all equipment, it is the sprayer. Once a day a man will take a barrel sprayer and spray the floors, walls, gutters and the hind parts of cows. ‘This, in addition to the sunshine and light admitted by windows and fresh air brought in through ventilators eliminates all fear of disease. I have heard intelligent men say they preferred certain breeds of cows because they were large and therefore healthy. If only big fellows were healthy, some of you big fat fellows would live forever and I would have been dead long ago. (Laughter). If you will keep your animals clean and your barns free from germs, there would be little trouble from dis- eases. The thing to do is to keep the germs of diseases out of your barn and I am of the opinion that the sprayer and the dis- infecting solution are very essential parts of jae equipment for that purpose. There is only one way to know how tick you should feed; any cow will tell you what kind of feed she wants and how Sees As if you understand her language. We set or scales is a very important part of .dairv farm equipment. If we have not the time to attend to our business, we cannot expect to make a profit out of the dairy business. The equipment that makes it possible to tell when and how much to feed when properly used is merely necessary business equipment. If you will start weighing your cow’s ration each day, you will never quit. When corn and oats and other grain feedstuffs are costing you two cents a pound you cannot expect - to waste them like you did in the past, and make a profit in the dairy business. We do not overfeed our cows for the purpose of wasting grains, or underfeed them for the purpose of being stingy, we do it because we have never stopped to think that we are so doing. I absolutely could not answer the question as to how much feed your cows ought to have or what kind, except in terms of pounds, and I don’t know of anybody else that could. All grain fed and milk returned should be weighed.” (Ap- plause. ) 126 ILLINOIS STATE DAIRYMEN’S ASSOCIATION COW TEST ASSOCIATIONS. W. A. McKerrow, University Farm, St. Paul, Minn. ee ee “We have just listened to the splendid address of Professor Lee, lauding the great state of Wisconsin as a leader in dairy progress. We all appreciate what Wisconsin has and is doing, but our friends must remember there are other states that are making progress with equal rapidity, but are not quite as old in dairy work. Minnesota is noted for “quality” butter from her 650 co- operative creameries. ‘To vindicate the superior quality of our butter, in the last fifteen National Butter Scoring Contests thir- teen sweepstake awards have been given to Minnesota butter- makers. (Applause. ) More efficient machines with which to manufacture the raw materials, (such asegrain and forage crops) are what I wish te deal with today. Such great cows as Pietertie Maid Ormsby, and Duchess Skylard Ormsby which stand as superior butter producing cows of all the world, are Minnesota products. We also have in tne North Star State other cows that have broken over fifteen world’s records during the last two years. I do not say this in a boastful way, but simply to show that we have constructive breeders that are accomplishing wonderful results by thorough, practical methods of herd improvement. On the otner hand, we are milking 1,250,000 cows that do not average over 160 po‘inds butterfat per year. The rapid advances in the values of farm property, the increase in the cost of labor, high taxes, togetier with the high cost of living, make it important to establish bet- ter methods of dairy production. One of the channels through which this developrnent can be brought about most rapidly and economically, is through the use of the cow testing association. We are very grateful to the Danish people in starting the improvement originating with twelve farmers who each agreed to spend one month on his FORTY-THIRD ANNUAL CONVENTION 127 neighbor’s farms, keeping the records of their cows, including butterfat, and milk production, the cost of feeds, together with studying the needs of the particular farm in general dairy herd improvement. After this beginning these same farmers deciced it would be much better to employ an agent to visit, not twelve, lut 26 farms each month and keep their records. From this small beginning the work has developed and Denmark has over 600 cow testing associations. In 1906 Helmar Rabild, at that time a buttermaker in Michigan, organized the first association in America. From this nucleus there have been over 350 associations organized. Wisconsin leads in number with about 60, Minnesota runs third with 28. In order to discuss the value of cow testing association work, it will be necessary to show the improvement made in certain communities and in herds in cow testing associations. In the winter of 1910-11, the Pioneer Cow Testing Association was or- ganized at Albert Lea. The farmers took to the work rather reluctantly and it was very difficult to complete the organization with 350 cows. A little later after the tester had made his first round, the number was increased to 455 cows, with an average production of 189 pounds butterfat per cow per year, and a total profit of $27.26 above the cost of feed. After a continuous period of testing, in 1916 there were nearly 700 cows with an average butterfat production of 274.8 pounds butterfat, with a total profit above the cost of feed, of $63.17 per cow, or an in- crease of butterfat in five years of over 85 pounds butterfat per year, and an increase in total profit above feed of $35.41. It might be stated this increase in profit above feed is almost equal to the total income of the average cow in the state of Minnesota. In bringing out some of the most valuable factors in the cow testing association, let us consider first the better methcds of feeding brought about by having definite knowledge of the production of each individual cow from month to month. What would you think of a manufacturer who would invest several thousand dollars in a manufacturing plant, equipping it with modern machinery and employing a full quota of men, and then only furnish raw material enough to run it at 50% of its ca- pacity? Such a man could not continue in business any length of time on account of the excessive overhead expenses by not 128 ILLINOIS STATH DAIRYMEN’S ASSOCIATION making use of all the machinery and equipment at his co1amand. On 75% of the farms we find the farmer has his plant equipped with milk cows, his labor is utilized in caring for these cows 365 days during the year, and at the same time he is not putting his cows to full capacity or, in fact, in most cases only giving them enough raw material to keep their blood circulating, maintaining their body tissue, and perhaps enough to supply energy to be burnt up by their necessary exercise, but not enough of this feed to supply the required material to produce the maximum amount of milk and butterfat. By daily weights brought about through the efforts of the cow testing association, the man is able to know what the maximum amount of feed is in watching his milk sheet. We have an incident very illustrative of the results of feeds where two brothers were feeding grade dairy cows of practically equal capacity. One started with the idea of feeding according to pro- duction. The first month the majority of the cows freshened, and gave an average butterfat production of about 35 pounds. The second month they averaged about 33 pounds butterfat per cow, and the third month showed only a slight decrease in pro- duction. ‘The other herd was not fed according to the amount of product they were producing, but fed about one to two pounds of grain per day. These cows averaged about 35 pounds but- terfat the first month, the second they had dropped to about 30, and the third month the decrease was still greater, dropping to about 25 pounds butterfat. At this time the feeder of this herd was somewhat alarmed on comparing his records with his broth- er’s, and decided to take the information as it was given by the tester and commenced to feed according to production. His cows were then fed to hold their production equal to the previ- ous month. It was very evident that his herd of cows were anxious to produce more butterfat and milk, if they only had been receiving the raw material from which to manufacture the product. This condition no doubt, exists in the majority of herds where weighing and testing is not done. The influence of the tester as he goes from farm to farm, figuring out balanced rations which are most adaptable to the economical production of milk and butterfat, is an exceedingly important feature. We have found many herds that have increased from 30 to 40 pounds FORTY-THIRD ANNUAL CONVENTION 129 butterfat per cow just on account of feeding better rations, at an increased cost of from $2 to $4. Better care of cows where more interest in the herd has been developed has been very apparent. Do your cows get water with the chill taken from it? The cow’s temperature ranges from 99 to 102 degrees. It becomes necessary for her to warm the water if it is at freezing point to the temperature of her body. Does this not take fuel? We believe water can be heated more economically by the use of wood, coal or corn cobs than by feed- ing grains that are worth 2c per pound. Does your cow drink as much water with ice floating in the tank as when the tempera- ture is about 45 to 55 degrees Fahrenheit? Milk contains about 85% water. Doubtless weighing the milk will bring out this point very forcibly to you. Perhaps your barn has been cold this winter. Do you stop and realize that the cow that is pro- ducing 8,000 to 10,000 pounds of milk per year is working under heavy pressure and she must be kept comfortable if we expect her to continue this work. Better barns have been brought into the communities where the cow testing associations are in pro- egress. Does it pay to use bred-for-production sires? We have de- veloped animals that are adapted for different purposes. The draft horse is used to transport great loads in the city streets at slow speed. The trotting horse has been developed for great speed, but cannot be used for the transportation of heavy loads. The Scotch Collie dog, on account of its breeding and natural adaptability to the livestock farms, has a natural aptitude for the herding of sheep, driving of cattle, yet the huntsman would not consider the selection of a Scotch Collie dog to go out and trail the wolf or fox. He would take a wolf or fox hound that was bred for generations for that particular purpose. The breeder of cattle, if he has studied the business, would not select the beef cow for economical milk production, or the dairy cow for beef production. So we find in cow testing associations that the cow with dairy bred blood in her veins is a much more profitable ani- mal on the average farm. In the following chart I have figured the data in several associations. Each letter designates certain associations which contain 350:to 500 cows. “Grade” desig- nates a dairy bred animal, containing perhaps an average of four 130 ILLINOIS STATE DAIRYMEN’S ASSOCIATION crosses of dairy breeding on common stock. In every instance you will find the dairy bred cow returns more profit than the cow without dairy breeding. VALUE OF DAIRY BLOOD—Or the use of Pure Bred Sires—shown in a comparison of Grade and Common cows in eight associations: Association Kind Lbs. Milk Lbs. Fat Feed Profit — A—Grade .......... 7046 269 $36.10 $45.56 Common) 70.0. 4070 189 27.98 2727 2376 80 $ 8.12 $18.29 B—Grade ......... 73.45 281 $35-67 $51.70 Comamion Sii0h17. 5061 214 28.23 36.41 2284 67 $ 7.44 $15.29 C—Grade ........ 6327 253 $32.33 $55.68 Common {0003 5819 209 26.73 42.30 508 44 $ 5.60 + $13.38 D—Grade ........ 6181 224 $35.28 $44.33 Commons 237% 4312 166 26.93 32101 1869 58 $ 8.35 $12.22 HeSGrade! (5 G7 5652 190 $26.15 $40.82 Conmmion 2 Js 4748 150 22.75 28.76 904 40 $ 3.39 $12.06 F—Grade ........ 6340 250 $38.42 $51.86 Common toy 1: 4921 205 30.47 42.38 1419 45 $ 7.95 $ 9.48 FORTY-THIRD ANNUAL CONVENTION 131 G—Grade ........ 5594 208 $27.15 $44.03 Common ..... 4099 186 —$28.43 $36.77 895 22 —$ 1.28 $i 7:26 H—Grade .. 5991 216 $32.28 $38.04 Common... .. 5005 196 25.90 37.60 986 20 $ 6.50 $ 1.04 Average Grade.... 6362 237 $35.56 $47.25 Common... 4875 IQI 27.44 32.33 1487 46 Sc Sie $14.92 It is noted by studying these different communities that where the dairy sire has been used for a longer period of time, the profit is much greater for the grade cow. At least one-third of the cows milked in the United States could not be made profitable even though they were receiving better care and feed. These cows should be eliminated. There is no other way to determine what they are capable of doing ex- cept by testing. In Freeborn County we find one example of what may be done by the way of eliminating poor producing cows. The fol- lowing chart shows the first year’s work of one herd in the Pioneer Testing Association. In 1911 the average cow came within $1.97 of paying for her feed, not returning one cent for labor. Do you work 365 days without being paid for it, or do you know that every cow is returning you a profit over labor? Herd Improvement Brought About by Testing Herd “M” | Pounds Pounds Gross ‘Total Herd Average Milk B.Fat Receipts Feed Profit Bee hE= TO 56 a2). 4+. 4985 227.6 $86.17 $40.42 $45.75 Herd Average loss TORO UG og. cias'.).. 2958 salt: 25,001) 7391031) 418-07 Improvement ........ 202700 EGO) B65.000/' $s 7.39 o Page 132 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Highest Cow in IO1i in this herd ... 4176 1509.2 ~$43.20. $3aimaiiant 3.07 Poorest Cow in Ig15—same herd ... 3299 152.8 $56.00 $34.15 $21.85 In 1911 the average cow in this herd showed a loss of $1.97 at the end of the year. In 1915-16 the average cow showed a profit of $45.75. The average cow in 1915 produced more profit than the twenty best cows produced in IgIt. This man used his herd records, eliminated a number of his poorest cows, bought in about twenty percent new cows, and continued to improve, with the result that in 1916 the average cow was returning a profit of $45.75 above the cost of feed. ~ Cow testing association records established a value on all cows. It is impossible to determine the production of a cow by her appearance, but her record is taken as authentic by the owner. Recently a dealer of Holstein cattle at Northfield made the remark that his customers were usually willing to pay $15 to $25 per head more for grade cows which had records in cow testing associations, even if they were not high. It proved to them that the animal was not a failure as a producer. Would you go into a hardware store and buy a cream separator without paying any attention to the guaranteed capacity of that machine? You always take the capacity as given by the manufacturer to be 700 or 1,000 pounds of milk per hour. The same thing is true in selecting cows, therefore, it is estimated by many of our patrons in cow testing associations that the value of their herds have been increased at least 25 percent in selling value on account of having yearly records. Not long ago a member of the Fergus Falls Association sold a grade Holstein cow for $225, after finishing a record of about 500 pounds butterfat. The year pre- vious this same cow was offered for sale for $125. The members of the Sitchfield-Dassel Association offered a carload of cows for sale not long ago. Their records in the testing association were quite good. In less than ten -lays these . cows were purchased by men who stated they were willing to | | i | \ FORTY-THIRD ANNUAL CONVENTION 133 give $25 per head more for cows with good testing association records in preference to others that looked equally as good but had no records. The same association sold a carload of grade heifers at an increase of $10 per head on account of their dams having records in the association. There are some other factors which have been brought out through our cow testing association records. Platform speak- ers and dairy lecturers tell us the fall freshening cow is the most profitable. I have been interested in going over our cow testing association records and have gathered the following results, which shows the net profit on cows freshening in the fall is $10.86 per cow per year more than the spring freshening cows. Comparison of Fall and Spring Freshening. (Average of 8 Associations) => ao Bee er er eee eres eons es os s = A a ~y oO On Oc /Bo nO a ry hy & aS Sh = =p =a a . +o Pb . 09 : : Fall ...... 758 5657 243.3 35-4 $86.13 $35.94 $50.19 eee Oe 6736) 106.5) 34.1 “67:01 27.68. 5 °39.33 Prrerettce: sc. 521 46.8 — L.3 $1012 “'S"S.206 *H10.66 If we were to add te this the difference in labor costs, we would find a still greater margin. The labor that can be utilized in the winter months milking cows, can be used to much better advantage in the summertime in the harvest and hay fields, when the cows are dry. Twenty-five percent of the cream separators in our state are wasting an excess of butterfat. This is due to many causes, the greatest of which is not turning the machine up to the recam- mended speed. Sometimes the milk is allowed to stand and gets too cold for efficient skimming. There are other numerous causes, such as a wobbly bowl, worn gears, etc. The tester tests the skimmed milk and then investigates the trouble, if it is found. Some farmers will tell you that they don’t care hecause the hogs and calves get the butterfat. Can you afford to feed butteriat 134 ILLINOIS STATE DAIRYMEN’S ASSOCIATION when it is worth $1,000 per ton, or would you rather substitute other feeds that can be purchased at $40 to $60 per ton? Our testers have increased the efficiency of the machines so less than 2 per cent of the patrons are having losses through their skim- milk. | Cow testing associations where 26 and 30 members are working together in organizations usually arrange to purchase their feed co-operatively. In many cases the Minnesota associa- tions last year purchased feed during the months of June and July and have saved from 60 to go per cent by so doing. Of course, you may say they can do that anyhow. We must have some organization and usually some individual to call our atten- tion to these important factors in more economical dairying. The tester is the agent that helps us do them. In the following chart we are giving the results of a few herds in the Pioneer Cow Test- ing Association, which shows steady improvement. Five Years Work of Individual Herds. Pioneer C. T. A. Bet ec gy. #2. | = o : BrenBOLI Wixerts. o22 9390 311 §$ 90.38 $16.72 $38.06 $52.31 ek be eae em a 99042. 334.90 120.32 16.02 .27.02.0@aue BODES Agu Sh as 10357 320.1. £21.53. 16.9% 26.2enueee IQI4 ....... 11948 399.8 145.34 25-43 47.36 97.97 IQI5-16 .....11365 383.5 140.50 25.77 48.58 IO1.40 Improvement in 5 years... 1975 72.5 59.12 9/05) [pe | 2225 5, PEON 7888 302 §$ 88.17 $16.13 $34.98 $53.19 RN Pie 7816 300.5 106.64 10.11 | 45.10 meee ihe Se ore 8133 302.3 113.82 22.57 Alo ame PO Mie 9742 347.8 129.02 25.06 48.09 80.92 IQI5-16 ...-10601 383.5 145.06 3227 (S95pQ ee Improvement in 5. years ..,. 2803. 81.5 57.70 .10,14 | i C—HIQII vss nee » 6258 275 §$ 79.86 $13.58 $33.65 $46.20 IOIZ ...a.0. SIOL 358.7 120.08 15.74 30 Le) ye ERR 7056 319.0 120.37 16.90 30,00 sume IQIA .-.00-s, 7744 371.5, 1234:00 . 22.76 “47 1915-16 ..... 8164 397.9 155.24 25.00 52gemeeee Improvement : satice sui peale Une aueaen ted mains Le a pe rQ ee = Go ste ge AO FORTY-THIRD ANNUAL CONVENTION 135 f WEDNESDAY, JANUARY 31, 1917, 6:30 P. M. A very delightful banquet was held at the Elks’ Building in Danville, in honor of the Illinois State Dairymen’s Convention. Covers were laid for 200, and this meeting was presided over by W. W. Marple, as Toastmaster iz Several selections from the “Danville Harmony” Quartette were rendered and appreciated. Mr. Marple: “Tadies and Gentlemen: JI am sure that you will all agree with me that this has been a wonderful occasion. J am not un- mindful of the honor conferred on me in asking me to act tonight in the capacity of your toastmaster, and I am free to confess that aside from the privilege of associating with friends that are dear to me, the honor that has been conferred is about all there is to this. I am like the man that was riding on a rail—I helieve if it was not for that honor I would rather walk. (Laughter). The fact of the matter is that when I go to figure and calculate upon the honor that has been conferred on me on this occasion and the cost, I am inclined to.come to the conclusion the little girl did who was sick and had to be sent to the hospital for an operation, and when she went her mother promised her the life-long desire of the little girl, that she should have a cat, or a kitten, if she would bear up bravely and take the anesthetic without crying. This the little girl did and when coming out from under the in- fluence of the anesthetic her lips were seen to move and the nurse put her ear down to her mouth to catch the words the little girl was saying, and she heard the little girl say, “That’s a bum way to get a ccat.” (Laughter. ) I feel also on this particular occasion, in view of the fact that it is not the first offence on the part of the Secretary of this Asso- ciation that I have had this honor conferred on me, but in fact several times before, I hesitated upon the same ground as the man that was asked to be pallbearer on the occasion of the death 136 ILLINOIS STATE DAIRYMEN’S ASSOCIATION of a man’s fourth wife. He had been pallbearer on each of the occasions of the burial of the three previous wives of his neigh- bor and he had been asked to again act as pallbearer on this oc- casion which was the fourth. He told his wife about it and he seemed to hesitate. She said: “John, aren’t you going to go?” “Yes, I reckon so, but I hate to be accepting these favors all the time without having a chance to return them.” (Roars of Laugh- ter.) I come to you, ladies ané gentlemen, without any prepara- tion. I have just returned from a three weeks’ vacation that was necessary, and although I have known it for some time that 1 was to act in this capacity, I did not think it was necessary to burden myself with documents so I am here without any preparation and just like the darky that was tried for felony. The judge asked him if he had somebody to defend him and the darky responded: “No, sir; I am just going to throw myself on the ignorance of the Court.” (Laughter. ) Now, in the preparation of the program for tonight there had to be some changes made and there was a good deal of think- ing and some controversy between the Secretary and me as to how this program was to be carried out inasmuch as the governor is not to be here, and in arranging this program the fact of the matter is that I] was made to feel like the woman who had sud- denly become wealthy, and she was asked at the Automobile Show that is now going on, by one of the solicitors if she had de- cided this year on what style of a car she was going to have? “I have not,” replied the lady, “but possibly you can give me some assistance. I have not decided whether I will purchase a gaso- line or a limousine car. Pray tell me, does limousine smell as bad as gasoline?” (Laughter. ) I would like the privilege of reading a telegram received from the Governor about an hour ago: “To the Illinois State Dairymen’s Association, In Convention Assembled, : Danville, Illinois, January 31st, 1917. I wish it were possible for me to attend the Dairymen’s meeting. However, my time is so fully occupied with the proposed consolidation of FORTY-THIRD ANNUAL CONVENTION 137 state agencies that I cannot get away from Spring- field. I think that I can best serve the dairymen and dairy interests of the state by devoting all of my efforts to a re-organization of the state gov- ernment with a real department of Agriculture than in any other way at the present time. I trust your meeting may be a great success. Frank O. Lowden.” A gentleman traveling through the south was asked after he got back, what kind of a flower the Virginia creeper was, and he said it is not a flower it is a railroad. (Laughter). I want to say to you that if there is anything by the name of Illinois creep- ers, it does not apply to the Chamber of Commerce of Danville; they have certainly made elaborate preparation for this meeting and the success of it is largely due to this effort that they have made and this wonderful entertainment that they have provided for us. (Applause. ) Now, gentlemen, I don’t want to embarrass any of you, there are only 40 or 45 of you to be called upon to make speeches. It is fair to say that these gentlemen have had no notice what- ever, but I want to say to you that you are exactly in the posi- tion of the man that went to a dance and met with a misfortune just before he entered the house with his wife. He stumbled on something and fell down and tore his pants and he was in a ter- rible predicament and the only thing to do was to go inside to mend them. When they got inside it was found necessary to take them off in order to mend them properly. After he had re- moved them his wife shoved him in what she thought was a closet. Later some other ladies came into the dressing room and while they were there he knocked and wanted to get out of there. She said, “You can’t come out here, there are some ladies here.”’ “T don’t care who is there,”’ he responded, “I’m in the ballroom.” (Roars of laughter). So you gentlemen that I am going to call on are in the ballroom and [ take pleasure in introducing to you Mr. Woodbury.” Mr. Woodbury: “Gentlemen and citizens, or rather I should have said first 138 ILLINOIS STATE DAIRYMEN’S ASSOCIATION ‘Brother Dairymen’: I am certainly glad to see this large num- ber with us this evening. The interest that we have in dairying comes from many sources. I am sure that I would not be quite as white-hair: as I am, for I am not as old as I appear, if I had not conducted twenty-two auction sales in this town of Jersey cattle and China hogs years ago. But tonight I still have such a wonderful in- terest in this subject and in the grand audience that I knew was here today, for I attended the meeting today, that really 1 came down on purpose this evening to attend this meeting rather than go to a wedding. You can see how intensely interested I am in the Jersey cow, because of course, that is 5% only breed there is. (Laughter. ) I will admit that we do sometimes show partiality aiid that reminds me of the Southerner who found Uncle Rastus in a deep study. ‘What are you thinking about, Uncle Rastus?’ was the query. ‘I was just considering the chicken. It is a surely wonderful thing about the chicken, you can eat ’em before they is born and after they is dead.’ (Laughter). Now about these wonderinal cow stories we hear, about the butterfat, and this. that and the other. I think sometimes there are two versions to them like Rastus and the chicken. I thank you.” (Laughter. ) Mr. Marple: “Tt is wonderful the spirit of loyalty exhibited by men who believe in different breeds of cattle and as we have a representa- tive of another prominent breed of cattle here, | am reminded of a story of two negroes who got to discussing the war. One of them said: ‘The allies have got a gun that will shoot 23 miles.’ The other fellow said: “he Germans have got a gun that will hit you if they know your address.’ (Laughter and applause). An Englishman got into a street car in New York and he ob- served right opposite a woman with an exceedingly homely baby, so much so it fascinated him and he could not keep his eyes off the baby. It annoyed the woman, she noticed it. After a while she finally said, ‘Rubber! and he said : ‘Thank God, I thought it was real!’ (Laughter. ) FORTY-THIRD ANNUAL CONVENTION 139 I take pleasure in introducing to you Mr. Aitken, of Flint, Mich., President of the Holstein-Friesian Association of America, and he will tell you about a real cow.” (Applause. ) Mr. Aitken: “I think it is perhaps significant, since the toastmaster called your attention to the fact that there were forty odd speak- ers on the program this evening and only an hour and ten min~ utes’ time, that it would limit each one to a minute and three- quarters, and I apprehend that it would be sufficient time in order to tell you anything new about dairying. It seems to be in vogue here, and the time largely consumed in telling you some stories and I can only remember one a friend of mine tells about starting from Syracuse to go to Utica. There was a large traveling man with a large front porch taking prac- tically all of the seat and a little boy standing up beside him with a covered basket in his hand. The conductor came along and asked the traveling man: ‘Can’t you move along a little?’ The fat’ man gathered himself together and the boy sat down, and then there was no room for the basket, so the conductor put if up on the rack above the traveling man and the traveling man was sort of dozing along and finally something began dripping on his face. “That package of pickles must have busted in that basket of yours, boy,’ he said. ‘Aw, naw, that isn’t pickles in that basket, that’s puppies.’ (Laughter. ) I can sympathize with my friend breeding Jerseys about ‘iis hair turning gray and aging rapidly, if he has been selling Jer- seys at auction, and I can realize how a man would age and turn gray selling Jerseys under any condition. (Laughter). But the Holstein-Friesian breeders, my friends, never have to talk about the breed of animals they represent. They occupy a good deal the position, so far as dairy animals are concerned, of a great beautiful mastiff in conipany with ordinary mongrels of various species. It is not necessary for him to bark in order to be known, his greatness is assumed by every person, and while these great records that seem to be a thorn in the flesh of some breeders are usually in the flesh of those breeders who are not breeding Hol- stein-Friesian. I want simply to bring you a sort of message, 140 ILLINOIS STATE DAIRYMEN’S ASSOCIATION you breeders of Illinois, that has been on my mind somewhat as I look back over the changing conditions since I was a boy upon the farm. In those days we used to go to the wagon shop to get our wagons; we used to go to the little country merchant to buy the groceries and the clothing; the small. merchant and the small manufacturer were the bulwark of society, the strength and fiber of the social fabric on which society was built. Does it ever occur to you how it is passing away, how it is the great postal order, mail order business and how these great department stores congesting and aggregating and those that would have been merchants under our old conditions of time became servants and clerks, and the men who formerly made your wagons and sleds, the country wagon shop, are all eliminated and those men are working in the great factories and their children are working in the great factories? ‘They are simply industrial units, cogs in the great wheel of industry that is turning out these automobiles, carriages and wagons ,these farm implements of all kinds that we are using upon the farm. What a change has taken place and the question naturally arises, what is going to be the landed gentry of the future and your only answer is, it is he who tiils the soil. You men of Illinois, Iowa and Wisconsin, these great central dairy states, are going to be the landed gentry, and yours is going to be the most honorable occupation of all in the times to come, and within the limit of the knowledge of you, even those of you in middle life, will this become apparent by observation in this country when it will be more honorable to till the soil than work in the factories, clerk in the department stores, etc. Tt was to ourselves largely that the joke of the ‘rube’ or the reproach ‘He’s a farmer’ was due. It was hecause we have not had sufficient respect for our own occupation and we have no right to complain; but the conditions in spite of us are going to work out the salvation to the credit and honor of those who till the soil. and he is the only person who is going to be the boss. The farmer is going to be the only man that is going’ to be his own boss. We hear a good deal about the question of labor on the farm today. It is a most vital and burning question with which we are to deal; but we have got to solve it, and we have got to pay FORTY-THIRD ANNUAL CONVENTION 141 the man who works for us what he can earn—you must pay him according to the service he renders and you must teach him that it is a question of the service that he can render and not the wage that is going to determine his future success or failure. In the great factories in the city where I live, fifteen or sixteen years ago a boy went from a farm into a factory in the winter. He was a young man. He had been working a farm on shares, and he went in there to crate carriages, that was done by piece work and they had a fixed schedule of prices for doing that work. It never occurred to him to slow down when he got up to the place where he got the wage that his predecessor had gotten, but, on the contrary, he figured that he could reduce the cost and earn a higher wage. That man continued on there because he was try- ing to see the service that he could render. He is now at the head of the Nash Motor Company; the man that took the General Motors stock when it was selling at 25 cents on the dol- lar. At the end of eight years that same stock was worth $800 instead of 25 cents. All the time he was trying to see the ser- vice that he could render and the last year in charge of the Gen- eral Motors his salary was fixed at $100,000.00 a year, twice the salary of the President of the United States. We have got to teach the man who toils upon the farm for a wage that there is a hope for him if he stays with us upon the farm and that he has got an opportunity for a future and it is not going to be meas- ured by $30 a month and board; and I think it is up to the farm- ers to appreciate another thing—that it takes more brains and you have got to exercise more intelligence to successfully oper- ate a farm than any other kind of industry; that you have got to measure with Providence, weather and conditions, and that you cannot operate it by machinery like the factories, nor can you gauge the price like the merchant. I want to say to you, my friends, that are now feeling pret- ty good over the increase in the value of your product, don’t do as they are inclined to do, say that you are entitled to more be- cause it costs more to produce it. The fellow who drinks your milk doesn’t care what it costs you to produce it, what he is in- terested in is what it is worth to him as a food and not to drink simply as a beverage. You have got to be able to expatiate your wares the same as other industries and you can get for your pro- 142 ILLINOIS STATE DAIRYMEN’S ASSOCIATION duct just exactly what you can satisfy the public it is worth as a food product. Down in New York they are beginning to realize now that it is not a crime to sell skimmilk, notwithstanding the statutes of New York made it a misdemeanor punishable by imprisonment. It is the cheapest food of all foods at $1 a hundred. It is up to you to teach the public what your product is worth. When they furnish a milk stew the milk has twice the food value of the oysters and they ought to be willing to pay twice the price of the oysters for the milk. When the time is come, and we are getting ready to have something to say about it, don’t let us be foolish and assume that there is no one to consider except the fellow who runs the cream- ery or the one who peddles the milk and ourselves, because the main factor is scattered everywhere, the public who consumes our product and without it there won’t be any of us in this business very long. We have got, in the first place, to produce and provide a product that is valuable for food purposes, and we have got to teach the public its value—when we have done that there won’t be any question about the rest of it. I am not going to take up any more of your time, but I have come a long distance down here to meet the breeders of Illinois. I have been interested in meeting them, and I am very grateful that I have had an opportunity to address you, and I sincerely trust that you men who belong to the Holstein-Friesian Associa- tion will try and make it your business to visit Worcester, Massa- chusetts, next year in June when we have our annual meeting there, and we want to demonstrate to the people of New England, where in years past, was the center of this industry, the develop- ment which we have madé. We carried the National Dairy Show down there last year to show them the necessity of taking and rehabilitating the industry that had departed from them, and I want you all to come down to the National meeting of the Holstein-Friesian Association, and I want you men from Illinois, Iowa, Minnesota, Wisconsin, to give some appreciation of the success of this great industry to the source from which it sprung. I was up talking to the students of the University of Wis- consin, and JI told them what I thought had assured : FORTY-THIRD ANNUAL CONVENTION 143 the success of the dairy industry in the surrounding states. I thought they should congratulate themselves because Wisconsin was the home of the Patron Saint of the Dairy Industry—Mr. Hoard of Fort Atkinson. [ believe that all over this land some- thing should be done while that man, who is now past four score years, still lives, to show him that this is a republic of not en- tirely ungrateful people, and that we the dairymen of the coun- try believe in paying tribute and conferring honor on whom honor is due when he still lives. His memory is clear as forty years ago when he was traveling about all through that state with his little sample copy of his Dairyman, going about and giy- ing lectures on the necessity of keeping dairy cows to enrich the soil, going about spreading the gospel and making it possible for us to see what we are seeing today all over this country, inter- ested dairymen, and we virtually know that eighty per cent have gotten quite a percentage of their information from the writings of thissame man. Whenever the opportunity arises, pay tribute to that man because he will not long be with us. I thank you for the opportunity of meeting you.” (Ap- plause. ) Selection by the Quartette. Mr. Marple: “Somewhere near the city of Louisville on the river, a farmer got tired of life and he went to his barn, took a blind bridle and proceed to hang himself. His boy came in shortly afterwards and seeing his father hanging in the barn, cut him down and found that he was not dead. ‘John,’ said the father, ‘if you had left me be one minute longer, I would have been in heaven.’ And John said: “You would have looked like hell in heaven with a blind bridle on.’ (Laughter.) We have with us a class of men without whom this conven- tion would look badly-—they are the supply men. They are the men that we have depended upon at all of these meetings for moral and financial help. It was deemed proper that some re- muneration be given them, so on this program it was arranged that two minutes should be given to these traveling men who 144 ILLINOIS STATE DAIRYMEN’S ASSOCIATION represent supply houses, in which they were to represent the line of goods that they sold, and there were to be three prizes given, $5, $3 and $2, and we will have that now so that in case some of you should want to hear the committee can hear them before they go away and.be able to decide on who deserve the prizes. In accordance with this program, the first man that I have is Elmer Mack. Remember—you have only two minutes to talk. (Mr. Mack speaks for two minutes.) The next man on the list is Mr. W. E. Winkler. (Mr. Winkler addresses the convention). The next man is Mr. A. Arnold (Mr. Arnold has left the room). I will call upon Mr. W. H. Penrod. (Mr. Penrod addresses the convention). Mr. Marple: “In consulting with the committee, it is de- cided useless to compete with the speeches made by these three gentlemen, and we will close that part of the program. (Roars of laughter). ; I have been reminded in view of some entertainment that has been provided for by my friend on my left, that we want to hurry along with this program, and we will proceed to the next gentleman that I have here, and the restrictions that has been placed upon me by the President of the Dairy Association, places me in much the same position as the father of the young lady who was having her coming out party, who was being intro- duced into society. ‘The men appeared in full dress suits and the ladies in decollette gowns. Some lady, addressing the father graciously, said: “So this is your daughter’s coming out dinner ?’ ‘Yes, and if I hadn’t put my foot down, she would have come out more than she did.’ (Laughter.) I am going to ask Doctor Harding tc say a few words. Dr. Harding. “Tt is a matter of congratulation to those keenly interested in the success of the Illinois State Dairymen’s Association to see the way in which the Association has been forging ahead, es- pecially during the last two or three years. We had a very good meeting last year at Carbondale and I think we are all agreed that the Danville people have shown us one better. Now, if this is to continue we shall certainly have something quite remark- FORTY-THIRD ANNUAL CONVENTION 145 able next year, and IJ think it is a matter of congratulation to our host, our officers and friends in their ability to make this con- vention such a success.” Mr. Marple: “A lady went into an insurance office to investigate how she could insure her house for $1,000. ‘The agent told her that he could insure her house for $1,000 for $5, and if her house burned down she would get the money. ‘I will get the $1,000 and I pay only $5, if my house burns down?’ she inquired. ‘Yes,’ responded the agent. ‘Do they make any investigation as to how the fire caught?’ she persisted. ‘Oh, yes, we do that,’ he replied, “we make a rigid investigation.’ ‘I knew there was a catch in it, somewhere,’ was her response. A young lady was suffering with a boil on her knee and it got pretty bad and it was decided that they had better have a physician and instead of calling the family physician, they called in a man who passed by their house each morning with a little medicine case. He came in and looked at the boil and she said: ‘What would you suggest?’ ‘I would suggest that you see a doc- tor, I am a piano tuner.’ (Laughter. ) I am going to ask a friend of mine, and like all the rest— without any authority. He is not a piano tuner, he is a doctor, and that is a gentleman from our neighboring state, the president of an Association, Mr. Rich of Vincennes, Indiana. (He is gone). I told you in the beginning that we had about forty-five speakers that I would call on, but I have come to the conclusion that the girl did when the young man asked her to marry him. He was working for $13 a week and she told him that she would not marry him until he had accumulated $10,000. So he started in to get this accumulation for he had no idea of giving up the proposition. ‘Three weeks later she met him and asked him how much he had saved, and he told her that he had saved $14. ‘Oh, well,’ she said, ‘that’s near enough.’ (Laughter). We are about to close this part of the exercises and I will ask the quartette to sing and then I have an announcement to make, which will wind up the exercises here. 146 ILLINOIS STATE DAIRYMEN’S ASSOCIATION (Quartette sings). There was a great big heavy woman riding along on the train and she asked a gentleman if he would not help her get off at the next station. She says: ‘I’m pretty large and I have got to get off backward and I have tried to get off and each time the brakeman has pushed me back and hollered “get in,” and I have been carried by four stations.’ (Laughter). There is one man here that I would like to hear from, a friend of dairymen and dairying that never gets off a train back- ward or goes at this business backward, Mr. Lewis N. Wiggins, of Springfield.” (Applause. ) Mr. Wiggins. “After all your stories, I feel that I am getting off back- ward. I want to say just a few words about this meeting. I have only missed one meeting in a good many years, but I think this is what you might say the ‘Round-Up’ of a great future for this Association. We heard this afternoon that Wisconsin was not so good but what Minnesota was going to win out. I don’t see that we should take our hats off to either of them. [Illinois . should become the greatest dairy state in the Union. We should forget the production end of it. We are all dairymen, engaged in one of the greatest industries within the greatest dairy state | with all natural advantages, Illinois should and will have, within a few years, with the assistance of this re-organization of our various departments, one of the greatest States in the Union, without any exception, for the dairy interests. ‘The president of our Association, the officers also, the last few years have been working earnestly and diligently. I think that Dairy Train was one of the best things that has ever been pulled off. The dairy- men of this section, the Chamber of Commerce have all united with the supply men, and by the way they are ‘some speakers’ those supply men. (Laughter). When our Toastmaster had to give up when Penrod spoke, I quite agreed with him, he is right there. (Laughter). I know you are all anxious to go over to the dance, I cannot talk but I will try to act. I have had the pleasure at different times of being on various committees of this association and I feel that it is my forte instead of on the ° floor.” (Applause). FORTY-THIRD ANNUAL CONVENTION 147 Mr. Marple: “Now, ladies and gentlemen, I want to say again that this has been a wonderful meeting from the standpoint not only of the dairymen, but of those interested in dairying, either produc- ing, manufacturing or consuming. I think that we can truly say that this is the end of a perfect day and one of the things that has impressed me in this meeting has been the spirit of co-operation shown between the producers, manufacturers and breeders. ‘There was standing on the street corner of the city of New York two newspaper boys selling papers, one was a little fellow, a cripple, the other was a little larger and stronger, and a team came running down the street at a terrific speed. ‘The little cripple was out in the street and the other boy saw that it was impossible for him to get out of the way, so he threw himself on the boy and the team ran over them and killed the larger boy and saved the little cripple. Although in a way they were competitors, he said: ‘Me and Jim were part- ners, as he wiped away the tears. It was a wonderful example, the little ragged newsboy set to the world, that of Universal Brotherhood of Man. So we are all working for the accomp- lishment of one end and Mr. Aitken hit the nail on the head, and I hope that we will take home with us the message that he brought. Service is a wonderful thing. 1 saw the other day _that another way to spell success 1s application. Service is a wonderful thing, it is a prominent feature in the basis of the business of each one of us. It should be a prominent feature in our social life and in our business life, and that has been dem- onstrated here by the service that has been given by the gentle- men who invited us to come here and hold this meeting. Now, I do not hesitate to say that the character of the men who have attended this meeting is, from the standpoint of knowledge, su- perior to any meeting that I have ever attended in the State of Illinois. That does not say that the personnel has been very different from other meetings, but a wonderful improvement in the knowledge and information that has been acquired has made the difference in the appearance and in the activity of these peo- ple who have attended this meeting and the program that has been furnished for us is the most complete of any program that 148 ILLINOIS STATE DAIRYMEN’S ASSOCIATION I have ever enjoyed at a meeting in the State of Illinois, in my opinion, and yet the personnel of the men on this program, many of them have not been changed, but there is & time in the tide of affairs, etc., and if that is true with men individually, it is cer- tainly true with this organization represented here. Mr. Aitken’s reference to the Patron Saint of the State of Wisconsin brings to my mind this fact, that it is a sacrilege to - mention the State of Wisconsin and the wonderful things they have accomplished without every time giving credit to the man who is directly responsible for the development of that state and of this state and others, and I believe in strewing some flowers in the pathway of men while they live and not save them all un til they have passed beyond the reach of an expression that we might give them of the appreciation we have of their wonderful work. \ It seems to me that from the time of the appointment of Moses as a leader to take the children of Israel out of the land of bondage, there has never been a particular period that men have not been raised up to occupy prominent positions to take the lead in any great movement that was for the benefit of man- kind,—whether it was in peace or in war. For centuries there was a battle between brain and heart and heart won, and it was back of the great hearts of the great men of those centuries and of the past century that so many reforms have been brought about. It was back of the heart of the philanthropist of the city - of Chicago that caused them to contribute to those who were left after the disaster that was so terrible that occurred in the Chicago river when the Eastland was sunk. It is back of the heart of the people of this great nation that makes them respond so quickly and so generously to the call from such catastrophes as the Galveston flood and the San Francisco earthquake and fire. So I say that heart won over brains, and it seems to me that in the development of this country men are still being raised to take the lead and I am not unmindful that in our organization we have had some wonderful assistance. We have not done this all ourselves. The assistance that we have had may possibly not have been prominent ‘at all of our meetings in the working out ofthe problems that we have had to solve, but we have had it FORTY-THIRD ANNUAL CONVENTION 149 and appreciate it, and in the development of the business in the State of Illinois, the man that I would point to tonight as hav- ing been a leader and as having done more than any other single man in the development of this business, in the harmonizing of the interests of an organization composed of the manufacturers, of the best raw material that was produced upon the farms of this great commonwealth, a man who had harmonized these interests, and brought rivals and competition together upon common terms because they had a common interest, a man that I have told al- most as often as I have my wife that I loved him, and I am here tonight to sa: to him and bring to him a message of love from every dairyman and from every creamery buttermaker in the State of Illinois, and I believe that it is fitting, and so do all of these other dairymen and creamery buttermakers, that a sub- stantial expression should be made of this high appreciation for the very valuable service that has been rendered to us in the de- velopment of our business by a man who, in the discharge of his duty, has never faltered, has stood for the right and defended those who were disposed to do right, who has been impartial in the administration of the office in the position which he held, and I take pleasure tonight in presenting to you MR. JOHN B. NEWMAN, the Assistant State Dairy and Food Commissioner, a testimonial from these pecple. | This is not only given in view of the fact that valuable ser- vice has been rendered to every man interested in this business in this community; it is not for service that he has rendered be- cause he has been fully compensated for that with the conscious- ness that he has done his duty and done right, and all that I can say is that it is given to him tonight as a token of love. He has inscribed upon the tablet of the memories of these people a history that can never be blotted out; he occupies a place in the hearts of the dairy interests of the State of Illinois that can never be supplanted, and in view of that position which he oc- cupies, we ask him to accept this reminder of that love and af- fection that is felt by every one of them for him, and I want to say in presenting to him this diamond ring that when he looks at it the flash of that diamond shall be a representation to him of the ray of sunshine that he has sent into the dooryards of the dairymen of this great state. 150 ILLINOIS STATE DAIRYMEN’S ASSOCIATION We present this to him as a token of love and without any desire whatever to embarrass him in any particular, and with this message, Mr. Newman, from the people, I desire to extend to you this manifestation.” (Loud applause). Mr. Newman. “Mr. Toastmaster, Ladies and Gentlemen: It is needless to say that words fail me at a time like this. It is almost im- possible for me to speak, but I am not unmindful of the spirit that prompted the giving to me of this ring. If there is any- thing in the world that I love, it is the love of the people that I am privileged to associate with. Mr. Marple said as I came up the aisle that it was just for that reason, and I know it. I have been in the Food office eight vears and there has never been in any of that time one single sign that because I happened to know some of you people and have had associations with you previous to that time that you expected anything from acquaintance in the past. In fact, it has been just the opposite. During those eight years we have under- taken some new problems that were rather educational and I called the representatives of the producers:and manufacturers in and I have explained to them the new rules and regulations and you always said: ‘What shall we do?’ And when the new rules and regulations were explained to you, you at once made pro- visions to comply therewith. ‘There have been no favors asked: it has been the happiest eight years of my life. It has been a real pleasure every time to be at every meeting of the dairymen and manufacturers. I have been amply repaid for my services; ] have had all your co-operation; I have had many evidences of your moral sanction and support, and you people were amongst the first to endorse me originally for the position that I now hoid, and you people helped me get my raise, and I hope that I have not failed to merit your support, love and esteem. This certainly is a handsome remembrance. I am remind- ed of Briggs, the cartoonist, who draws cartoons for the Chicago Tribune, entitled, ‘When a Feller Needs a Friend,’ and although the room is full of them, I ‘need a friend’ now, for I can’t talk. I shalt wear this ring, I hope, a good many years, and if I would be privileged to say anything when it comes my time to FORTY-THIRD ANNUAL CONVENTION 151 depart, I would want to explain to my children how much I thought of this ring, the circumstances under which it was given to me and the sentiment that existed between the donors and the receiver, that my children might understand how precious it was to me and that they might wear it with the same amount of pride with which I shall wear it and that they might appreciate it through all their lives as I know [I shall. I hope that I may be privileged to meet with you regardless of the line of work I am in wherever I am and wherever you are, and in accepting this I want to say to you that’I love every one of you; to say that J thank you is putting it very mildly, but if you could conjure up the words that a Shakespearean would use to express in the most superlative form thanks and appreciation, they would be the words I would have you use.” (Applause). Mr. Marple: “T want to say, gentlemen, that this was absolutely unexpected and sometimes I have thought it was not just exactly fair. I appreciate the position that Mr. Newman was placed in and only wish I could have relieved him, but we will have him with us again. You know him too well to know that an expression from him of appreciation isn’t necessary at all, and it is not the value of the expression that we have given him tonight that will be valuable to him, but it is the sentiment that goes with it. I understand that there is an entertainment at the Armory Hall, and the Chamber of Commerce has invited this convention and have made provision. ‘They will meet you right in front of this building and escort you over. - | want to express to you my sincere gratitude for your at- tendance and the courtesies that you have shown, and again I want to thank you all, along with the Secretary of this organiza- tion, for the honor conferred on me and the privilege of meeting you again. I bid you ‘Good Night.’ ” 152 ILLINOIS STATE DAIRYMEN’S ASSOCIATION THURSDAY, FEBRUARY 1ST, 1917, 10:00 A. M. Mr. Mason: ‘The meeting will please come to order now. The first speaker this morning is Professor F. G. Kraege of Fort Atkinson, Wisconsin, and his subject is ‘Dairy Barn Construc- tion.’ Mr. Kraege.” DAIRY BARN CONSTRUCTIO Professor F. G. Kraege. “Mr. Chairman, Ladies and Gentlemen: As the result of many years of experiments and discussions, farmers are pretty well informed on the value of having pure- bred stock, on how to improve a herd by selecting and breeding, on the value of a purebred sire, and upon scientific methods of feeding. I presume that these features of the dairy business ap- peal to farmers as more important than some other features, and for that reason they have attempted those problems first and get an understanding of them; but it seems to me that the time has — arrived now when we ought to begin to consider other matters that are important, even though they may not seem to be quite ; as important as these matters which I have referred to. When barns were constructed ten or fifteen years ago, they were constructed according to the knowledge then had of barn construction and equipment, but in this matter there has been a change that is as large as the changed view that we now have of breeding and of feeding cattle. Agricultural engineers have found that there are certain principles that ought to be followed in the construction, the planning and the equipment of a barn, and that these have financial value to the farmers. As one goes through the country he is strongly impressed eee 0 a aT JNJ JA¥LLNO av dl DAV-LNI siv HsdLl uy aco TT] Lod] wo. 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Now, it has been proven that at least 4 square feet of window surface is necessary for each mature animal that is housed in a barn, and you can readily see when you compare that fact, which is advocated today by all agricultural engineers as a result of experiments, how far the barns that were built ten or fifteen years ago are from meeting this modern requirement. It has been proven that sunlight is the best and cheapest de- stroyer of those bacteria that produce disease and that contami- nate the milk in the barn; that sunlight will help to dry up some of the moisture that there is in the barn; that sunlight will make the barn a more cheerful place for any human being to work in or any animal to live in, and for all of these reasons there ought to be an abundance of sunlight admitted to the stable. Now in planning new barns it is an easy matter to plan them so that there will be four square feet of window surface to each animal, but it is more of a problem where you have an old barn which has to be remodeled. Statistics show that a barn with- out ventilation, a dark and musty one affords the best oppor- tunity for propagating the bacteria that cause tuberculosis; and the barns that have a ventilating system and an abundance of lighting are rarely troubled with those germs, because the con- ditions are such as not to be favorable for propagating the bac- teria that causes that disease. These are modern facts with reference to barn construction and equipment of which it is time that we take notice. In the second place it has been discovered and proven that fresh air is an important factor to successful dairying. A cow needs the oxygen which is in the air in order to purify her blood. With- out being able to do that, she cannot digest and assimilate food properly, and that means she cannot produce milk as she might under other conditions. So it has been found that a mature animal needs at least 3,900 cubic feet of fresh air every hour in the day in order to have a sufficient amount of oxygen to remain in a healthful condition. Tests have been made that show that in breathing, the animal gives off ten pounds of moisture in a day; in the breath of forty animals in a stable they would give 154 ILLINOIS STATE DAIRYMEN’S ASSOCIATION off at least a barrel of water a day. Now, unless some means is provided for removing that, a barn would be too moist for healthful human being or animals to live in. Then, again, tests have been made which show that in the breath given off by the animal there is contained from three to five percent of carbon dioxide, a deadly poison, and if not re- moved the air which is re-breathed is going to be charged more and more with that poisonous gas. By tests made it has been shown that as many as 922 gallons of this gas are given off by an animal in a day. Now these are facts that have been discovered by recent scientists who are devoting their time to- these problems, and perhaps we little realize the importance and the value of atten- tion to these things, for as one travels through the country you find very few barns of the old type that have been remodelled to conform to these two points of Agricultural Engineering, that is—remodelled to provide a sufficient amount of light and so as to have a good ventilating system in it. Now a condition in which an animal has to live that is in- jurious to its health will impair its efficiency—that is true of us and it is just as true of a dairy cow. So, if because of lack of light, or lack of ventilation the health of the animal is impaired to any degree, it will, to the same extent, lessen the efficiency of that animal as a milk producer, but in addition to that, it has been proven that not only the health of the animal is impaired but that the period during which that animal can be productive on a profitable basis is shortened. For all of.these reasons you see, it is quite important for us, since these other matters have been practically disposed of, to take up the matters of proper construction and equipment, as well as the proper arrangement of our barns. Unless we do this we may be losing here nearly all that we gain by having pure- bred stock, by breeding the herd up, by feeding them systemati- cally. In other words, to give the animal the best chance of do- ing her best for us as a producer, we need to pay attention now to this end of the dairy business and those who are doing so are finding good results, and those neglecting it are losing some of the profits which they might obtain. Again with reference to the arrangement of the barn so as FORTY-THIRD ANNUAL CONVENTION 155 to be able to do the work in the easiest way and in the shortest time, that, too, has been neglected in the planning of barns in the past. We little realize that when, in the first instance, if we had a little carrier and a man to take out the manure from the barn in fifteen minutes less time per day than by the wheelbar- row method, or any other method, that that saving of fifteen minutes a day amounts to gi hours in a year and at 20 cents an hour which we estimate farm labor to be worth, it amounts to $11.20 a year. A man told me that the time saved in two or three years pays for the litter carrier. Those who do not pro- vide that kind of an accommodation in the barn are paying for it just the same. I recently visited the farm of a man who put in individual water buckets in his barn. He said it increased the milk yield in his herd. I have heard that statement made several umes throughout the country. Here is his statement: his name is John Hetts, his address is Fort Atkinson, Wisconsin; he has 256 pure- bred Holstein cows; he had a modern barn in every other way, but he did not have the individual water buckets. He put them in and he claims that the increase that he received in the milk since they have been installed would pay for those water buckets in three months. That looks like a pretty broad statement, but you can verify that if you please. Mr. Hetts is a business man and has been in the milk business for twenty years. That is the result of his judgment and he said I might use his name either in print or before audiences such as this. Those who go into the scientific analysis of the drinking yreposition make this statement: If the water is too cold so that the cow will not drink as much as she needs to a part of her energy is consumed in warming that water. That energy might be used for other purposes if the water was reascnably warm. Moreover, where the old method of watering is followed, cows don’t always get water when they want it. You know how you feel when you are thirsty and cannot get a drink. Where they have iidividual water buckets the cows drink when they want to, and have water at the right temperature. They have as much water as thev want, and clean water. These are new ideas with reference to barn equipment that are worth your while to con- sider. 156 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Just for a few minutes I want to explain to you the planning of the modern sanitary barn. It should be situated so as to get the sunlight in the forenoon and on the other side in the after- noon. In building a new barn, 36 feet in width is the most economical width to use. It affords plenty of space for the dif- ferent features of the barn and is not too large. In that case you would have 5 feet between the mangers with stanchions 2 feet 9 inches at the top and a pillar there 4 inches in diameter, a stall 4 feet 8 inches in length, gutters 16 inches in breadth, depth of gutter at this point 8 inches, and at the opposite point 5 inches, meaning that the floor in the stall is about 3 inches higher than it is in the alley. See Cut A. Another recommendation is to face the cows inward be- cause if it is true that sunlight is the best destroyer of the bac- teria in the barn you want the sunlight to strike the part that is most likely to be affected, which is the gutters and rear end of the cow. In addition to that, brilliant sunlight if it strikes the cattle squarely in the face, would be too dazzling. Illustration “A” also shows the arrangement of the floor plan of the barn, the stalls and stanchions indicated, with feed alley between, and the litter carrier back of the stalls. The pens are shown and the silos in the end, with the space between the silos and the barn used for the grain bins. See Cut B. The method of ventilating the barn is illustrated in this case. There are flues in the wall here near the ground coming up to within one foot of the ceiling of the stable. The arrows here indicate the process of taking the air out. Flues opening near the floor conduct the foul air up to the roof. These flues should be made air-tight. No system of ventilation will work successfully unless that is done. Another recommendation: All flues, and especially outgoing flues should be made of two thicknesses of matched lumber wiih building paper between. See Cut C. Galvanized iron is not good, the moisture taken out, on ac- count of the cold, precipitates and sometimes actually closes up FORTY-THIRD ANNUAL CONVENTION 157 those outgoing flues, and then they rust. For these reasons agricultural engineers recommend two thicknesses of match lumber with building paper between. While it costs more, it will be more serviceable and will last a lifetime. See Cut D. Another method of taking the foul air out. The fresh air comes down in the center. Some people object to the outtakes shown in “B” because they interfere with the hay mow. Mr. Mason: “Won’t those ventilators draw better if they run right straight up?” At 'BYV 6s.” See Cut E. Here is an illustration of the method of taking fresh air into different kinds of foundations when one is_ building a barn. Sometimes you find a barn against an embankment—how can the air be taken in? Here again is a place where you have a foundation already built, you can put in the King System. King found in his experiments that there ought to be at least five feet between the opening on the inside of the stable and the opening on the outside. Where this distance was shortened it would rot work as satisfactorily. The reason why some people have trouble with ventilation is because they do not connect up tightly with the ventilator on the roof. The air that is taken from the outgoing flues is poured out into the hay mow and some of it comes out again from the hay mow down into the barn. You need a tight con- nection here. (“CC’’) The ventilator on the top of the roof should correspond in size to the shaft that it is connected with. (Half-tone No. 1.) The plank frame method is a cheaper method of construct- ing barns, it is actually stronger. Contractors tell me that wlien they have taken the timbers that used to be used and cut into them in order to fit pieces into them there was actually less of the timber left for enduring the strain than there is when the plank is used. By putting these planks together with bolts tie 158 ILLINOIS STATE DAIRYMEN’S ASSOCIATION strength is greatly increased over that of having them nailed to- gether with spikes. In the construction by the plank frame method, it is wiser, in order to get the barn strong, to use bolts. I want you to notice in all these plans the window space. These illustrations are of modern, sanitary barns. (Half-tone Nos. 2 and 3). Some of these are Illinois barns. They should be situated on well-drained soil. Note: Halftone No. 2 is barn of F. J. Quinn, Peoria, IIl. Halftone No. 3 is barn of S. P. Stevens, Bartlett, Ill. Mr. Mason: “How high a ceiling in the basement ?” A: “Eight or nine feet. Not too high, it is apt to be too cold, and if too low you would have trouble in ventilating it and doing the work.” A. barn should be situated 200 feet from the house and at a place where the odors from the barn will not go towards the house. The one point that I want to emphasize and leave with you this morning is this fact, that there are other problems relating to dairy farming which we have not paid attention to in the past and that there is money value in these, and now that we have a fairly good understanding of these other things, it would pay us to look after this end of the dairy game. Poets have sung of war and love, Of the ocean’s depth and of the skies above, Of valiant knights in the days of old, Of weird wild tales of pirates bold; They have sung of our sires at Bunker Hill Of the English red-coats who received their fill, Of the noble red men on lake and plain, But I have searched their verse and searched in vain So I have, I vow, for a single line That sings the praises of the dairy cow. FORTY-THIRD ANNUAL CONVENTION 159 It is the dairy cow, through the summer long That piles up the bank account, big and strong; It is the dairy cow, if rightly bred, housed and fed That supplies the butter for our daily bread. It is the dairy cow that buys the clothes For the farmer boy as he grows and grows: It is the dairy cow, when the times are tight With her daily produce makes things come right. It is the dairy cow that always leads And when winter comes and the winds do blow, Does she jump her job? Well, I should say no! She is always there with her good, rich milk With its yellow cream as fine as silk. She pays for her keep every day that she eats And is never classed among the farmer’s dead beats; She buys the overcoats, caps and shoes And all the warm clothes the family use. She is a wonderful animal, we all must allow, She’s been the foster mother of many of us here now. So let us take off our hats to the dairy cow.” (Applause). lS, Wont w gash 160 ILLINOIS STATE DAIRYMEN’S ASSOCIATION HOG RAISING A SIDE LINE TO DAIRY FARMING AND CREAMERY OPERATING. Mr. N. J. Nelson, Peoria, Illinois. — “Mr. President, Ladies and Gentlemen: I had intended bringing with me some figures, some sta- tistics of which I have quite a few, but last Thursday I was called to Chicago by this dairy bunch (laughter) and went home sick and came out of my bed to be here, at least. For that reason my preparations were not completed on what I really wanted te talk to you about here, on this hog raising proposition. Last night at the banquet, our venerable toastmaster paid tribute to the Patron Saint of Wisconsin. I don’t know why Wisconsin should monopolize the Patron Saint of the Dairy In- dustry; I believe Illinois will produce more than one Patron Saint. We have them with us now. On a train from Springfield the other evening, I met a young man from Jacksonville who told me that six years ago he was a renter, milking a cow to keep himself and family supplied with butter and milk; that he attended a farmers’ institute where our venerable president of this Association, Mr. J. P. Mason, was on the program to give a talk on the Dairy Cow. ‘This young man said that he was so impressed with what Mr. Mason said that he took the liberty of asking quite a few questions and that Mr. Mason answered every one of them to his satisfaction. He said that he went home enthused and made up his mind that there must be something to the dairy cow proposition. He purchased dairy cows as soon thereafter as he could. The following year he took cream to the creamery and _ sold from those six cows, besides furnishing his own table, $470.00 worth of butterfat. He sold four steers that he had raised from those cows for over $200.00, besides three other calves. About this time he became very much interested; and a couple of years later he bought a farm for which he paid $210.00 an acre. He then went into the milk business right. He saw that there was FORTY-THIRD ANNUAL CONVENTION 161 money in it, and he is heart and soul in this business at the pres- ent time. He has 20 cows and is getting an income of $4,000.00 selling milk in a retail way on the market of Jacksonville. I feel that to enthuse a man into a business and get him started on the right foot, as this man was started, is the biggest thing any man can do. If he had never accomplished another thing from appearing on the platform he has certainly accomplished some- thing that will go down in history and never die. About my hog farm, I will simply have to give you a ram- bling talk. Hogs at the price that they are now are a pretty big side line to a dairy, and to a man selling butterfat the cream check should not be much more than one-half of the income of the dairy cow, if he handles the by-product in the proper man- ner. The skimmilk is not credited to the dairy farm; they credit only what they get in buttermilk or butterfat. When hogs are selling as I sold a carload yesterday for $11.70 net to me, skim- milk fed to hogs is some item. Of course, I feed them butter- milk which in many instances today goes into the sewer from even creameries that are located where hundreds of farmers could come and get it at a very nominal price. Now, corn at $1 a bushel is pretty high priced to feed to hogs; but we do not expect hogs to be $11.70 always. One thing we cannot ever expect to see again, is cheap corn in the United States; at least I don’t want to see it again. In raising hogs, we cannot depend on raising them and. finishing them on corn alone and make a profit. Take a brood sow for instance; our brood sows get no corn at all, but they get all the alfalfa hay they can eat and a little buttermilk besides; that keeps them in a healthful condition; that brings the best pigs from that of any ration on which we have been able to carry a brood sow. In feeding this alfalfa hay, men often say, ‘Why don’t you grind it up and feed it ina slop?’ I don’t think it pays to grind it; it is all right straight from the meadow, if put up the way anything should be put up. For growing pigs, it can be ground up to 100 pounds weight with very little corn, if any. There is cheaper feed than corn on which to raise pigs. Competition will force us to lock for that cheaper feed in the future, if it has not in the past. ‘The corn area is not spreading as we might feel it is. We hear them 162 ILLINOIS STATE DAIRYMEN’S ASSOCIATION saying the corn area is going farther north each year, but our yield per acre has grown smaller each year and I think in a greater proportion than the area has been spreading or the new land developed on which to raise corn. I feel that we are at the turning point in that respect. We must grow less acres and more corn per acre. We have learned that what we thought was inexhaustible land is proving less productive each year and will continue to become less and less productive each year unless we put something back on that land. In raising hogs there is one line along which I have done a good deal of experimenting. I started out to raise a bacon type hog. I started out last summer by weighing up two different types of hogs, one a bacon type and one the so-called lard type of hogs, to determine for myself the difference in the cost of pro- duction of 100 pounds. The thing might happen to any hog man that is bringing in new stock all the time. Cholera struck us last year while I was absent from the farm and the hogs in- fected did not receive attention as promptly as they should have had it, so the figures I had been keeping for the records for the benefit of others as well as myself, are of no value. When I ar- rived home I had 800 head of hogs. The first one I saw had died of cholera; still my foreman did not think we had cholera, even then. There was no question in my mind about it; I knew that we had real cholera among our hogs. So, of course, I had to get busy at once as all of our statistics and all of our records went up in the air. The herds that were not infected, we mar- keted tv a very good advaitage; we vaccinated the rest. That had been my intention as soon as I saw any signs of cholera. The men in the business that I am in should vaccinate their stock, I knew that, but I kept putting it off until such time as this should come. I had arrangements with the Serum Company to come and vaccinate them, but it was several days before that was done, which should not have been, but we did not lose a single one that was not afflicted. We did lose some of those vaccinated which had a fever of 106 degrees. We could possibly have un-- loaded them on the market as that is done quite frequently. J] am not here before you asa saint, but I would have felt guilty to have marketed such a lot of hogs and I feel, especially now when we have the preventative at hand, it would be a crime to FORTY-THIRD ANNUAL CONVENTION 163 market a hog with cholera. We would not want to eat it our- ‘selves, and to put such stuff on the market, unload it on the pub- lic, in my opinion, is a crime; but we saved enough of the sick ones at any rate to pay for the vaccination. Now, every hog is immune and I am going to keep them so from now on. As soon as my pigs are weaned I am going to have them immuned. ©: What do you use, serum alone? A: Double treatment; serum alone is a waste of money in my opinion. We lost 4o that had high fever at the time, but we lost none that were well. In a herd of 800 we lost about 50 head, but it upset my plans a great deal because I marketed some stock that I had really intended to have kept for brood stock. This trouble coming in as it did makes a man a little bit nervous. I think you will all agree with me on that point. There is one thing that we will all have to pay a whole lot more attention to than any foodstuffs, and that is that we will have to pay particular attention to the wants of the consuming public in putting our wares before them. We farmers and but- ter men must pay more attention to what the consumers’ wants are. In England, which has always been considered a market, they have to buy their food products from producing countries. The present time, of course, is not a criterion, but prior to the War we were not able to put any commodities, butter, pork or eggs, on the English market to any great extent, and one of the main reasons is this: we did not put up our goods in accordance with their wants. We felt that we knew how to run our busi- ness and we put up our goods to suit ourselves. The farmer is the only independent business man in the world, but he cannot afford to be independent in the light in which he looks at it. All other concerns in the country cater to the wants of their clients, why not the farmers? It is our duty, if we want to put our goods on foreign markets, to cater to the consumers’ require- ments. In England they are paying a premium for other butter over our butter in America of from 2 to 3 cents. The countries that we compete with have catered to the wants of that market and they put up their butter in accordance with the wants of these 164 ILLINOIS STATE DAIRYMEN’S ASSOCIATION people. The same is true of pork :—the English market demands a certain type of hog and demands it put up in a‘certain way. Other countries are outselling us in pork the same as in butter from 1 to 3 cents a pound because they are furnishing it to them in the manner in which they want it. That is the profit that has been getting away from us because we do not put up our wares in the packages in which they want to receive it. If it makes them feel any better, we should cater to their particular wants. Of the breeding of hogs, I am learning more and more every day and every year. I conceived the idea at one time that crossing a certain Hampshire hog, strictly a bacon type hog, with the lard hog would produce very good pigs. I never use anything put purebred stock. I noticed that a lot of my pigs with that kind of a cross were a mighty inferior pig, some of them would have no hams, some of them would have no backs, they would not be either lard nor bacon hogs; so when I thought that I was doing a great stroke, I was simply kidding myself. (Laughter). There was nothing to it. One thing I am very desirous of fnding out, and have not yet been able to do, is the cost of producing a pound of hacon hog, or pork of the lard tvpe. My opinion is the lard type,— that is the way it looks to me as far as I have gone and I will have those figures another year,—is the most profitable one for us to raise. Of course, we are not getting the premiums for the bacon hog that we should get. Various men use hogs in ya- rious ways; for instance, cattle feeder wants a hog that can do some rustling and any of the bacon type are pretty good rustlers, and that is not so with the lard type. My opinion is that the lard type is the hog for us to raise unless we could get prices that would pay us for the difference in the cost of producing 100 pounds of bacon and too pounds of lard types. QO: What is your experience in this regard? You buy some hogs fed buttermilk and you raise some. Now do you find any difference between pigs that come from buttermilk fed stock and those not accustomed to that kind of feed when you put them on feed under this buttermilk system? A: I made just such an experiment last fall. I noticed FORTY-THIRD ANNUAL CONVENTION 165 the pigs that we bought never had buttermilk, and they didn’t thrive for us like the ones we raised ourselves. We aim to finish a hog in six months’ time. I mean, a hog six months old must weigh 220 pounds; that is the average weight. It depends somewhat on the feed. As to the hogs we buy, of course, we don’t know just what treatment they have had, but I find that they cannot consume the feed, they have not the capacity, or else their digestive organs are not accustomed to so much of it. QO: What do you figure buttermilk is worth with corn at $1 a bushel? A: The very lowest figure I could give you would be 50 cents a hundred. O: How do you feed these pigs from the time they are weaned until six months to make them weigh 220 pounds? A: We never let a pig go hungry. We have a pig feed- ing well before we wean it. Usually about 8 weeks, sometimes sooner and sometimes a little longer. The pigs as soon as they are weaned are fed all they can eat of alfalfa hay and alfalfa pasture or blue grass if we have nothing else. When I am speaking of buttermilk, I mean high testing buttermilk. It is hard to feed them the ordinary raw skimmilk or raw buttermilk on account of the solids having been heated up to a high tem- perature which hardens the casein and makes it very hard to digest, and lessens somewhat the feed value to them for that reason. QO: Do you feed alfalfa hay dry, just like you would to a calf? ee 5 YES, QO: Do you put it in a rack and let them help themselves? A: We feed it out on the ground so that they can exercise. Our hogs have alfalfa hay to eat in the winter time until they are loaded in the wagons for the market, all they want. 1 consider alfalfa hay the cheapest feed that we have in America 166 ILLINOIS STATE DAIRYMEN’S ASSOCIATION to feed to any stock. We feed very little strictly so-called corn, but if we feed it we feed it ground. QO: Do you feed it dry? A: To the pigs we feed it dry. To small pigs it is fed as a slop, you can get them to eat more and drink. We can make greater gains that way. ‘There are several reasons why we can- not let pigs have all the buttermilk they want. Q: The alfalfa hay; do you get that locally? A: Yes, this year at $14 a ton put in the barn. ©: You said you get 50 cents a hundred for buttermilk; that is basing it on present prices of grains? A: Of corn, yes. QO: Have you any figures for comparison of the value of buttermilk with grain? A: In feeding a certain ration of milk or buttermilk you can get a great deal more value out of it than feeding it in the manner in which I am feeding it. [Iam feeding more milk than I ought to feed, at least at the present time to get out of the milk all there is in it. A balanced ration is what any animal needs to get the most out of its feed, and my ration at the present time is not a strictly speaking balanced ration; | am feeding too heavily on protein. Q: If your neighbor was not good enough to sell you al- falfa for $14 a ton you could not get so much out of your but- termilk ? A: Weraise it. JI think 1 can put it up even cheaper and it will be handled so much less. Every time you handle it, it de- creases its value. O: Do you pasture the hogs winter and summer? A: In the winter time we have them in fairly closed pens; in the summer time we pasture them. FORTY-THIRD ANNUAL CONVENTION 167 Q: How much buttermilk do you give them? A: Wecan get them to drink 30 pounds of buttermilk a‘ 1oo pounds. I think that is too much. Q: What do you consider right? A: Ten pounds. Q: Can you tell us something about the construction of your milk feeder? A: We bought the first one; now we make them one bet- ter. We make a trough—we have a higher board than they have got; then we have another trough which we make with a 2x4. Q: What do you figure the value of skimmilk over butter- milk? A: Not having fed it, I cannot say from experience, but it should be worth at least ro per cent more. QO: What would be the difference where the milk had been pasteurized and where not pasteurized? A: In the unpasteurized buttermilk, of course, the casein is in its natural state. The casein is really the only part of it which has feeding value. QO: Would it not be more desirable to feed them the skim- milk from pasteurized milk on account of tuberculosis? A: I don’t think so. QO: What did you mean by double vaccination? A: Giving them the virus and serum treatment. In sim- ply giving them the serum treatment it might do in a case where you just wanted to get by for about sixty days where you did not have cholera, but it leaves no immunity with the hog wiina single treatment. There is only one way to get perfect immu- nity and that is to give them the virus which is the stuff that gives them the cholera, and then give them the serum to counter- act the virus. 168 ILLINOIS STATE DAIRYMEN’S ASSOCIATION COW JUDGING. Prof. R. S. Hulce, University of Illinois. “Tt requires much experience and the development of keen observation to become a good judge of dairy cows. Character- istics of good dairy cows can be brought out by a demonstra- tion given by a person who is familiar with the points that go to make up dairy type, or by studying the characteristics of good producers in herds where the records of milk production are being kept. The most accurate way to judge the milk producing ability of a dairy cow is by means of the milk scales and a Babcock tester. In the future the actual producing ability of cows, grades and purebreds, as determined by the milk scales and Bab- cock test, is going to influence the selling price more than it has in the past. Abiding the time when a yearly record of produc- tion will be available on practically all dairy cows, we must in selection rely to a great extent on our judgment of what a cow is capable of producing as indicated by her conformation. An additional reason for knowing how to select a dairy cow even when production records are available is that an animal with a type pleasing to the eye as well as one that is a good producer may be selected. I desire to call your attention to an experience of the owner of a herd of grade cows who, desiring to improve his herd, decided to purchase a purebred bull. He was advised that, so far as pedigree was concerned, either of two bulls were equally good, and the price was the same in each case. The man was left to make his own selection, and chose the one which was much the inferior individually. The bull had extremely heavy shoul- ders and a sway back, and transmitted these characteristics to, his offspring. Had the buyer selected the better typed of the two equally well bred bulls the results at no additional money expense would have undoubtedly been more satisfactory. a FORTY-THIRD ANNUAL CONVENTION 169 There are many advantages to be gained from knowing how to judge a dairy cow for ‘A good judge of dairy cattle makes fewer mistakes in buying cattle; gets better prices for his sur- plus stock; selects and builds up a herd of cows of uniform size, type, breed and quality; receives a higher and more uniform production of milk and butterfat; makes greater returns over and above the cost of feed and care; uses better sires and secures better calves; has better success in feeding and showing cattle at fairs and expositions; has greater satisfaction and pleasure in owning and managing a dairy herd.’ Illinois is coming to be a great dairy state. One of the factors that will contribute most to her dairy advancement will be the keeping of better cows. Good dairy cows are cows that will economically convert feed into milk and butterfat. Al- though it is not possible always to judge what a cow is capable of producing by her conformation, yet there are certain physical characteristics which are common to most high producing cows. These characteristics include good size for her breed, a strong constitution and good health. She must have the capacity for handling large amounts of feed and the tendency to convert the feed into milk. Her capacity for producing large amounts of milk and butterfat must be well developed and, last but not least, she should have the power of producing offspring of her own type. Taking up the question of constitution, some points which should be considered are: good chest development and a large girth. A moderately deep, broad chest and a well-developed girth means plenty of capacity for such vital organs as the lungs and heart. A dairy cow which shows poor body development in the region of the girth is, at best, under a distinct handicap. We expect from dairy cows years of service, which means that they must be able physically to stand their work. Good general health is indicated by a loose, mellow, elastic skin which lies close to the body and which is covered with fine hair. Such characteristics are very indicative of a good diges- tion and of a good blood circulation for carrying the food nutri- ents to the various parts of the body for assimilation. Grasp the skin of a cow and compare its handling qualities with that of other cows. 170 ILLINOIS STATE DAIRYMEN’S ASSOCIATION The consideration of the feeding capacity of an animal is very important, for if we have a cow which is perfect in every other. point but which is deficient in her ability to consume large quantities of feed, we cannot expect her to be an economical producer. Since a given amount of feed is required to main- tain the body weight of the animal, only what feed she con- sumes in addition is available for milk production. After we have gone to the expense of maintaining the animal machine © we find that the cow is more efficient which consumes twice as much feed as it requires to maintain itself, as compared with the cow which consumes only 50 per cent more than her mainte- nance requirement, providing in each case the surplus feed is converted into milk and butterfat. To be a good feeder, a cow needs room for a large devel- opment of digestive organs. A large barrel indicates feeding capacity. In order to have good barrel development the ribs should be well sprung and should carry considerable depth. The back should be wide over the loins, the hips wide apart and from hips to the lower line of the flank there should be great depth. “A wide forehead, a comparatively long face, broad muzzle, good sized mouth, and strong sinewy jaws” are also indications of a good feeder. The dairy cow must have not only good constitution. and large feeding capacity, but in addition must possess what is known as dairy temperament. Some indications of dairy tem- perament are: lack of meatiness after the animal has been in milk for a few months as evidenced by the prominent ribs, hip bones, backbone and the “triple wedge.” The wedges are brought out by the body being wider at the hips than at the withers; the floor of the chest as viewed from the front should be wider than the top of the withers, and the body as viewed from the side should be deeper from the hips to the underside of the udder than at the fore quarters. As the brain is the center of the nervous system, a broad, full forehead is desirable. An eye that is active, yet mild, dis- tinguishes the animals of nervous temperament from the phleg- matic meat type. The points of constitution, general health, feeding capacity, and dairy temperament have been emphasized. Without the FORTY-THIRD ANNUAL CONVENTION 171 fulfillment of an additional requirement the ultimate purpose for which most dairy cows are kept could not be met. This additional requirement, the production of large amounts of milk and butterfat, cannot be accomplished without mammary devel- opment. ‘The udder, teats, milk veins and milk wells are the visible portions of the mammary system. There is an important relationship between the physical conformation of the udder and production. Udder capacity is gained by size and quality. The udder should extend well for- ward and well up in the rear. Deficiency in the fore quarters is common. A long udder, well supported, is preferred to one of the pendant type, as the latter has more of a tendency to break down with age. Quality of udder is best determined after the milk has been removed. It should present to the touch mellowness, and there should be a lack of excess flesh. Such an udder will milk down, and reduce in size as a result of the milking process. The teats are the appendages through which the milk is drawn off. They should be of convenient size and shape and be placed far enough apart so that the hands of the milker do not interfere with each other during the milking process. _ Although there is some question as to the necessity of large milk vein development, it remains a fact that cows which are producers of large quantities of milk have well-developed milk veins. The milk veins carry the surplus blood from the udder, and if they are large, branching and tortuous, it indicates that there is a large flow of blood through the udder. The mivk veins extend forward along the under side of the belly of the cow and pass up into her body at some distance back of the front legs. The openings through which the veins pass up into the body are known as the milk wells. It is desirable that the wells be of good size in order not to check the flow of blood in the veins. It is very desirable, in selecting a dairy cow, to take into account net only her physical conformation, but also her ability to breed regularly and to produce large amounts of milk and butterfat as indicated by approved records. Although such a system of judging is not as yet in general use, it is worthy of serious consideration.” 172 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Mr. Mason: ‘We will now go on with our business ses- sion. ‘The annual election of officers comes next, the report of the nominating committee and then the Resolutions.” Mr. Nelson: “Mr. President and Directors of the Illinois State Dairymen’s Association, the Nominating Committee sub- mits to you the following officers for the ensuing year: J. P. Mason, for President. H. C. Horneman, Vice President. FP? Trish? Facies Ss.) Smith, Springfield; Ben Schertz, Roanoke; John B. Newman, Elgin, and Louis Nielson, Gales- burg, as Directors.” Mr. Marple: “Mr. President, I move you that the report of the Nominating Committee be received and that the secre- tary be authorized to cast the ballot for the officers named in that report.” Motion seconded and carried. Mr. Mason: “Is the chairman of the Resolution Com- mittee here ?”’ Mr. Caven: ‘Mr. Newman was appointed Chairman of that Committee but he was obliged to leave and requested me to make the report of the Committee on Resolutions. WHEREAS, This Forty-Third Annual Convention is the best gathering ever held by this Association, BE IT RESOLVED, That we heartily thank the citizens of Danville, the Mayor, Chamber of Commerce, and especially the Secretary, Mr. P. L. Wills, the Press of the city and the Committee of Business Men who have worked so incessantly to make pleasant as well as profitable our stay in this city; That we also extend our thanks to the speakers for their contributions to our splendid program; That we also extend our thanks to the exhibitors of dairy and creamery supplies, dairy cattle, dairy produce. FORTY-THIRD ANNUAL CONVENTION 173 RESOLVED, That we heartily thank the officials of the Chicago & Eastern Illinois R. R. for their splendid and liberal co-operation and untiring efforts in assisting the Illinois Dairy Association in their development work in this section; and we thank Dr. H. A. Harding and others in his department who contributed effective efforts in equipping and conducting the dairy train operated from Danville to Marion. WHEREAS, His Excellency, Governor Frank O. Lowden, is endeavoring to enact legislation which by consolidating some 130 agencies into g comprehensive departments, will affect a ereat saving to the taxpayers of our state and making pos- sible more efficient service to the public, THEREFORE, Be It Resolved, ‘That this Association, in annual convention assembled, do indorse the Governor’s con- solidation bills, and recommend his efforts to all agriculture agencies, and to ask our representatives in the Illinois senate and house to aid in the passage of these consolidation measures. RESOLVED, That this Association approves the general plan outlined by the State Food and Dairy Department for the grading of cream and the payment for same according to quality, and that we urge every cream producer and cream pur- chaser to co-operate with the authorities in every way possible. RESOLVED, That we re-affirm our position in favor of legislation that will safeguard the dairy industry against the fraudulent sale of butter substitutes. The oleomargarine forces are well organized and are awaiting an opportunity to make a supreme effort during the present session of Congress to secure the legislation they wish. The National Dairy Union is look- ing after the dairy interests in Congress and should have the financial and moral support of our dairy interests. RESOLVED, That inasmuch as the large interests, in- cluding feed companies, dairy and creamery supply houses, and dairy establishments, have not only inaugurated Educational Extension Departments and have shown a willingness to co- operate with our Association and the State Food Department 174 ILLINOIS STATE DAIRYMEN’S ASSOCIATION in work for better and more extensive dairying, we favor a plan of co-operative effort, and we believe some plan can be worked out that will bring, economically, the greatest possible results. We would favor some such plan conducted under the direction of all the interests concerned. RESOLVED, That this Association send to our friend, Al Jennings, our appreciation of his thoughtfulness in thinking of us during his illness, and for his long and faithful efforts and attendance at all our meetings, and further that this Associa- tion send to Mr. Jennings our prayers for his complete and speedy recovery from his recent illness, and the hope that he may soon be able to meet with us and aid us in the future, as he has in the past. RESOLVED, That we thank our good friend, Ed Suden- dorf, for his substantial expression of good will, and that we in turn wish him many more years of health, happiness and pros- perity. RESOLVED, That we thank our officers, President J. P. Mason and Secretary George Caven, for their splendid work in arranging such a successful convention, and that we further recognize their good work in holding auxiliary meetings during the year. WHEREAS, The Dairymen’s Association, like all other agricultural organizations, is greatly interested in the move- ment for better country roads; and ) WHEREAS, The Illinois Highway Improvement Associa- tion in session at Danville on December 19, 1916, adopted reso- lutions calling upon the fiftieth General Assembly to present to the people at the election to be held November, 1918, the propo- sition to issue state bonds in the sum of $60,000,000 for the con- struction of a state-wide system of hard roads; and WHEREAS, This method appears the only satisfactory oné to construct a reasonably complete system within the space of an ordinary lifetime; and -FORTY-THIRD ANNUAL CONVENTION 175 WHEREAS, There is no modern movement of such vital interest to all agriculturists and to dairymen in particular than the easy transportation of our products to market; THEREFORE BE IT RESOLVED, That this Associa- tion heartily indorse the proposition to issue state bonds for the purpose of building hard roads; and be it further RESOLVED, That the General Assembly be requested to avail itself of the federal appropriation for hard roads by ap- propriating the amount required to meet the federal allotments, and to take such other action as may appear necessary to comply with the conditions of obtaining federal aid in the construction of roads; and be it further RESOLVED, That a copy of these resolutions be for- warded to the speaker of the house and to the lieutenant-gov- ernor for transmission to the House and Senate.” Mr. Marple: “I move that the report of this Committee be approved as read.” Motion seconded and carried. Meeting adjourned at 12:00 m., to reconvene in the after- noon at Taylor Bros.’ barn for the Cow Judging Contest, awarding of prizes, etc. 176 ILLINOIS STATE DAIRYMEN’S ASSOCIATION MILK AWARDS. First—Alexandria Farm Dairy, Aurora ..... “eee 96 Second—Danville Pure Milk Co., Danville .............. 94 Third-——~Alfalfa: Dairy, Danville .. 2... o<: .s auido) ee 93 Sneider’s Dairy, Danville; ...... o.. 014. saul. ae) 2 88 J. F. Bartley, Danville ... 2.00. 2%... . ., e372 2 87 h...B. Cogeshall,- Danville {oo or boo ol aes oe eer 86 Emerson Dairy; Danville .'0.2 00.0.0...) SB rr 85 DAIRY BUTTER AWARDS. First—Charles Foss, Cedarville ...........>. ae 93.16 Second—Alexandria Farms Dairy, Aurora ............. 92.66 Third—H: C: Peck; Atlanta 200.00. 00. [OOS 91.66 Fourth—Samuel Gray, Hastings, Ills. ....\’) Saas 90.83 CREAMERY BUTTER AWARDS. First—A. J. Spohn, Morrison, -Ills, |... ..... ..2 eee 95 Second—Peoria Creamery Co., Peoria, Ills. ............ 94.33 Third—Charles» MacKinnon, Amboy, Ills. -..!. > 2g5aeee 94 Fourth—Sugar Creamery Co., Watseka, Ills. ........... 93.5 SCORES. Creamery Butter. Name Address Score O;.B. Jenson, Roadhoul@er +j.3e isin... a 86.16 Union Dairy Co., Stewardson .. ..:...7.... 89.83 Sam -Grimm, Grete o9o ra. /2) (22 .o SS 89.83 AJ “Spohn, “Motrisom ..70 2010.07.32 95 Peoria Createry°Co.}' Peoria ...-.2.0. 3 94.33 ——— FORTY-THIRD ANNUAL CONVENTION ag ememmmerciinon, Amboy tee o. ec eb oes ee. 8 94 Burlington Creamery Co., Burlington, lowa ........ 92.66 meer reek Creamery Co., Pana, Wee. ay. 91.83 Peer ereck* Creamery Co!, Danville’... 00 v5.0." 89 puear Creek Creamery Co., Watseka, Ill. ......... @3i5 nn tnsariy So PS OP eee. 88.33 Seeeereecterson, Round: Lake’ > ..022 i. ey. 91.66 @ieweon Cteainery Co., Newton 22.) e002. er es 89 femerecicame, “Bios Rock®: 0 ee 89.5 imam ity Creamery Co., Champaign, Ill... 00.0.4. 87-33 memo isros. & Co., Waterman >... 02 Se. 92.16 mueemnmore a Co., Salem... 0. Lee ee Ee 88 Meer tereamery Co., Tuscola, Il ss 0i 2 ee . 85.66 Sumnmeroavantia’ 02 PO) eh OF Oh? BNO, 93 Dairy Butter, Peers tlanta eS). elk Se 91.66 Meeross Cedarville 02 0. 220. Pa Om, 93.16 mum eeeday, Easting, His 20) ee OPO Le. 90.83 Peeetera farms Dairy, Aurofa ..:.-.000........ 92.66 Seen, Martville, RORWUNO. 2 2... ie ee 90.25 pemeemeraee. Datiwille. . in. ose ee ee ee ee 89.75 The Centralized Creamery as a Dairy Developer. (One Entry) ; emg ayiot, Chatsworth, Ills... a. ek a Score 70 (Signed) G. L. McKAY. Advantages to be Gained by Attending a Convention of the Illinois State Dairymen’s Association, CLASS 2 Score Beeemerntieon, Streator Ils? Pe OO Pee ieee t QI Seem rrenneison, Hinmtick, Ills. 2 oye Tae te 8 go en rladiey, Ridgefarm, Ills. ts ee oe! 88 Semeeeronteonery, Lolono, fis !S 22... oe 75 178 ILLINOIS STATE DAIRYMEN’S ASSOCIATION CLASS I Boys Under Sixteen Will Davis, Ridgefarm, Jllss . 4.73 . .-.nie.44'3 ee 85 Theron Mathews, Ridgefarm, Ills. ~... .......s- 32 83 Thos. B. McHatton, Baldwin, Ills., R. R. No: 2.3 8I Dale Banta, Ridgefarm, Ills. .......... 25° 80 Carl Enser, Ridgefarm, Tls. «. >: :... ...). ... cance 80 George C. Collins, Champaign, Ills., R: Ro Noise 60 Lorn -E. ‘Taylor;*Chateworth, Tis) ..trsets tas ihe a 60 Fred Collignon; Danville,.,Ills:)....3.......a.3 ee 70 Earl, Jones, Gifford, Tlls..s..0<0-<2% <4,0. J ogee 60 Raymond Hennessy;, Gifford, Ills. .:. .:...2 9 eee 60 John ‘Morse, Gifford, Tllsc: 25). 0.2%: -:es! 9+ 20, 0) 55 Evan Howell (age 11), Villa Grove, Tlls.......22 ee 75 Bertrand Sparks (age 9), Allentown, Ills: ....2 333 75 _ The essays of Evan Howell and Bertrand Sparks deserve special mention. It is unfortunate that there was not a special prize offered to these boys, as it is hard for a boy under 12 to compete with a boy of 16 years of age. The logic expressed by these two boys is a credit to themselves. No doubt they will be heard from in the near future. 7 3 (Signed) G. L. McKAY. Stock Judging Contest. The stock judging contest held Thursday afternoon, Feb- ruary I, at Taylor Brothers’ Barn, was the center of much interest. The contest was held under the supervision of R. S. Hulce, who was assisted by Mr. Yapp and Mr. Clark, all of whom are members of the Department of Dairy Husbandry. About sixty entered the contest and almost as many more were onlookers. There were four classes of contestants: (1) owners of — purebred cows, (2) owners of grade cows, (3) boys 16 to 21 years of age, (4) boys under 16 years of age. Each class of contestants placed two rings of animals, the purebred stock ex- hibited being used for the work. ‘The animals were numbered, and each contestant reported on a blank provided for that pur- pose his placings of the animals and his reasons for so doing. FORTY-THIRD ANNUAL CONVENTION 179 After the contestants had handed in their blanks, the ani- mals were placed by the judges and discussed. ‘The discussions were listened to with a great deal of interest, and undoubtedly proved of much benefit. Three prizes consisting of orders for $3, $2, and $1 were offered by Danville merchants to each class of contestants. The merchants donating the prizes were: Ike $. Sevin, Wolga- mot & Cavanaugh, Deutsch Brothers, and Ries-Strauss Com- pany. ‘To the winner in each class the publishers of Hoard’s Dairyman gave a year’s subscription to their paper. The winners in each class were as follows: (1) Breeders of Purebred Cattle—George Frazier, Villa Grove, first; J. Grimshaw, Lake Villa, Ills., second; L. Minnis, Georgetown, third. (2) Breeders of Grade Cows—P. J. Hester, Ridgefarm, first; L. Potter, Jacksonville, Ills., second; R. S. Gwin, Oak- wood, Ills., third. (3) Boys 16 to 21 Years of Age—Glen Hagan, Fithian, Ills., first; Leo Dyser, Oakwood, Ills., second; Wesley Juvenall, Collison, Ills., third. (4) Boys Under 16 Years—N. Weist, 912 W. Illinois Street, Urbana, first; R. Johnson, Paris, Ills., second; H. Wol- ter, 614 Wayne Street, Danville, Ills., third. Prize Winners in Dairy Cattle Show. Guernsey Cows. Cow Over Three Years Old. First prize to Selma Glenwood, owned by O. W. Lehman, Lake Villa, Ills. Second prize to Ragapple, owned by O. W. Lehman. Guernsey Cow Two Years Old and Under Three. First prize to Princess of Midlothian, owned by O. W. Lehman, Lake Villa, Ills. Guernsey Heifer Under Two Years First prize to Raymond Certina. Second prize to Raymond Princess. Third prize to Babe of Chesney Farms, all owned by O. W. Lehman. | 180 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Guernsey Bulls Over Three Years. First prize to Peerless of Midlothian, owned by O. W. Lehman. Guernsey Bull Under One Year. First prize to Norman of Chesney Farms, owned by O. W. Lehman. Holsteins—Cow Over Three Years Old. First prize to Chloe Artis Jewel of Cedaride, owned by Geo. Frazier, Jr., Villa Grove, Ills. Second prize to Lady Hengerveld DeKol Rue, owned by H. C. Horneman, Watseka, Ills. Third prize to Tina Clay Johanna Rue, owned by H. C. Horneman, Watseka, Ills. Holsteins—Cow Two Years Old and Under Three. First prize to Iroquois Korndyke Mollie, owned by H. C. Horneman. ) Second prize to Maplewood Hengerveld Queen, owned by George Frazier, Villa Grove, Ills. Third prize to Iroquois Johanna Cecil, owned by H. C. Horneman, Watseka, Llls. Holsteins—Heifer Under Two Years. First prize to Iroquois Korndyke Bess, owned by H. C. Horneman. Second prize to Maplewood Chloe Segis, owned by George Frazier, Villa Grove, Ills. Third prize—not named, owned by Frank Wolter, Ges- sie, Ind. . Holsteins—Bull Over Three Years. First prize to Emblagaard Tritoma Hengerveld Homestead. George Frazier, Villa Grove, Ills. Holsteins—Bull One Year Old and Under Three. First prize to Iroquois Pontiac Fayne, owned by Frank Molter, Gessie, Ind. Second prize to Maplewood Hengerveld Twist, owned by George Frazier, Villa Grove, Ils. FORTY-THIRD ANNUAL CONVENTION 181 Holsteins—Bull Calf Under One Year. First prize to (not named), owned by Frank Molter, Ges- sie, Ind. Second prize to (not named), owned by Frank Molter, Gessie, Ind. Third prize to Maplewood Octavia Segis, Second, owned by George Frazier, Villa Grove, Ills. 182 ILLINOIS STATE DAIRYMEN’S ASSOCIATION ONE DAY MEETING OF THE ILLINOIS STATE DAIRYMEN’S ASSOCIATION, HELD IN THE CITY HALL AT JACKSONVILLE, DECEMBER 9, 1916. Mr. Charles S. Black, of Jacksonville, Chairman of the Meeting Chairman: “Gentlemen, you will please come to order © now. We will start our meeting. Several days ago when some of the gentlemen asked me to be chairman of this meeting I refused, feeling that 1 was incapable of so doing, but they in- sisted, and so I am here with you today in that capacity. This subject of dairying is something that has been very dear to my heart for a number of years. I am not very well posted on dairying. 1 am a farmer, was born and raised close to Jacksonville and have lived here all my life and have been selling whole milk here for the past twelve or fifteen years. I now have 75 head of cattle of one kind and another, so you | | : : see I don’t know so very much about dairying, but nevertheless — farming is my principal business. We have a splendid list of speakers here for this afternoon, and I am sorry that there are not more farmers here to listen to their talks this afternoon which I know will be very interest- ing and instructive. The first speaker on the program is Mr. George Caven, of Chicago, secretary of the Illinois State Dairymen’s Association, who will talk to you on; “The Object of the Illinois State Dairy- men’s Association’.” Mr. Caven. “Mr. Chairman, Ladies and Gentlemen: We who make it not a business but a practice, when we have time, of trying to carry out the object of the Illinois State Dairymen’s Association, are not always discouraged when we get only a small audience to talk to at a dairy meeting, especially FORTY-THIRD ANNUAL CONVENTION 183 the first dairy meeting in a town, because if we did get dis- couraged we would be so most of the time. It is a surprise, but it is nevertheless true, that it is always difficult to get people, and especially farmers, out to hear men, who are efficient in the dairy work, talk about that line of busi- ness or talk about the improvement of the soil, and I presume it is the same in any line of farming. The farmer, more than any other class of men, is content or has the idea that he does not need to be told about how to run his business. The busi- ness man in the city had that idea a few years ago, but every year you will find more lines of business organizing, and you will find more and more conventions of the various lines of business, more meetings where these men meet together and talk over their own line and get ideas from each other, and that will be true in the farming line. A few years will see a big change, a big improvement in the audiences who will appear when a dairy meeting, or a meeting in the interest of that line of farming is announced. The object of the Illinois State Dairymen’s Association is entirely educational. The men who belong to that Association and who are the speakers at its meetings are men who are interested in the business and its development, they are the men who do the work without any pay at all, and there certainly isn’t any chance for any political preferment or any other means of reward, their only reward is the knowledge that they are telling the farmer what dairying will do for his farm and for his family—they are doing a public service. The way to make money on a dairy farm, or any other kind of farm, is to get it organized on a business basis. It is just the same as any other line of business, it has got to be organized and followed on a regular plan in order to make the greatest profit on the capital invested and the labor and ma- terials necessary. Mr. Mason, the President of the Association, and other gentlemen who will speak to you today, are acquainted with that part of the dairy business. My acquaintance is more intimate with the marketing end of the dairy business, and I just want to say a few words along that line. The market end of the business has no limits whatever. 184 ILLINOIS STATE DAIRYMEN’S ASSOCIATION There is nothing in the whole situation that indicates that we will ever reach the time when there will not be a market, and a good market, for dairy products. It would surprise you to know how very short this supply of what is called ‘extra’ butter is in Chicago. The butter, when it reaches the market, is graded: ‘extras’ are called the best,—then there are ‘firsts’ and ‘sec- onds’ and so on, all graded according to quality just the same as wheat is graded into No. 1, 2, 3, etc. Most of the people in the cities and in the towns never get better than a first grade of butter. The restaurants that will pay a high price, and there are not many of them; the few hotels that can charge very high prices and get a trade from wealthy people, are in the market all the time for what is called ‘extra’ butter and they will take all that the market supplies and want more than they can get. The people, generally, want a better grade of dairy prod- ucts than they are getting, and they will pay for that better grade, so that there isn’t any chance in years to come of the pro- duction of dairy products ever catching up with the demand, and that is true because the demand is going to increase as fast as the production, and even faster. The statistics show us today that the production of dairy products in this country is not keeping up with the increase of population and demand. ‘The tendency has been towards the cities and the increases in population in those centers are taking all that the farms produce and demanding more than they can get, and that is why we have the extremely high prices today and why we hear so much about the high cost of living. We are not getting from the farms anywhere near the supply of food products, especially dairy products, that the markets are demanding. The dairy business, as I said before, wants to be put on a business basis, and when it is so organized and conducted as an organized business the rewards are certain, the building up of your farm in soil fertility is certain; you are not robbing — your land when dairying as you are now doing by grain rais- ing. In dairying the farmer is keeping up his land fertility and engaging in a business that will give him a profit and make money for his family and also provide a future for them. FORTY-THIRD ANNUAL CONVENTION 185 That, I think, is enough of an introduction of the men who will really tell you how to run a dairy farm and do it profitably. I want to say at this time that the State Dairymen’s Association is holding a lot of these one-day meetings in different parts of the state, and the main convention of the year is to be held at Danville, January 30, 31, and February 1. We expect to have a big display of dairy cattle there and a good three-days’ pro- gram, a number of interesting contests, instruction on how to judge dairy cattle, etc., and I am sure that any of you who can attend that convention will be well repaid for so doing. I thank you very much.” Chairman: “We will next hear from Mr. J. P. Mason of Elgin, President of the Illinois State Dairymen’s Association, who will talk to you upon the subject of ‘Dairying in Illinois.’ Mr. Mason—” ; 186 ILLINOIS STATE DAIRYMEN’S ASSOCIATION DAIRYING IN ILLINOIS. J. P. Mason. “T don’t know whether the dairy business is interesting to you: or not, but we are going to talk about it anyhow. We want to encourage more and better dairying in Illinois. Tllinois is about fifth in the rank of dairying states and it ought to be first. A good many people think where land is high they can- not afford to dairy it. That is what you think here perhaps. — I have talked to a great many men in central Illinois where land is valued at $250 per acre and higher and grain raising followed, and put this question to them: Do you pay interest on the capital invested including all running expenses of the farm and still leave a profit? ‘They invariably say ‘no.’ Now either their system of farming is not right, or the land is selling for more than it is worth. The earning capacity of land should govern its price. When you sell the grain off of your farm year after year and do not put anything back, you are virtually selling your farm off in wagonloads, and you are getting less and less re- turns all the time. Now, I live in the dairy section of this state. If you live on a dairy farm you have two strings to pull. A dairy farm is a manufacturing plant pure and simple; you grow the raw material on the farm and it is turned out as fin- ished milk and sold. Look at it in a business light, the farm and buildings are your fixed capital, your dairy and tools your working capital. The object of any line of business is to make the working capital pay the highest possible returns on the money invested as well as adding to its value; the increased value of a farm appearing in increased soil fertility. That is the great object in dairying—building up your -soil—and you don’t want to overlook that. There is not a business on earth that gets the abuse or will stand the abuse with as much money invested as farming does. Let the farmer adopt the same basis as that on which a banker or merchant runs his business and FORTY-THIRD ANNUAL CONVENTION 187 he will find there is no better business than farming. The first thing a man wants to do on a farm is to learn to finance his business; that will put a man on his feet quicker than anything else he can do. You know how much you have invested in the farm; figure your interest, add taxes and what it costs to run the farm and see what the total is. Take this total from your receipts and see what your profits are. Learn to finance your farm; that will put confidence in you and in your business. Next, put the cow on the same basis and see what she does. With us, we are all dairymen in Elgin. We used to grow wheat and kept on until we had to turn to dairying and we are in the dairy business still. Our land is as good as yours here. We have built up one of the finest dairy sections on earth, the fame of which is world-wide. You won’t find a better dairy section anywhere than about Elgin,—good roads, good houses, good barns, etc. You take any section where dairy farming is practiced and you will find prosperity. Den- mark was at one time nearly bankrupt and the dairy cows made it one of the most prosperous countries in the world. See what it has done in Wisconsin. Men come from all parts of the country to buy cows there. There is one county in Wis- consin, Green county, 24 miles square, where they have a popu- lation of 23,000 people, and in that one county they have 160 cheese factories, 3 creameries, and 3 condenseries. Last year the dairy farmers sold almost 4 million dollars’ worth of their products. Here is a concentration of the milk industry in all its phases that can’t be beat anywhere in the United States. You can do the same here. You talk about your high-priced land; that is why you can get better results. There are greater prospects in dairying than any other industry in the country. We started in Northern Illinois with our native cows and practiced summer dairying. Our factories ran through the sum- mer and closed down in the winter. Later we developed into winter dairying; and probably two-thirds of the milk today is made during the winter season. By having the cows freshen in September and October, the milk flow will be greater and more plentiful when the prices are highest and profits the great- est, and it is the profits we are all looking for in the dairy business. 188 ILLINOIS STATE DAIRYMEN’S ASSOCIATION As I say, the farm is the manufacturing plant and the cow is the machine that converts raw material into a finished prod- uct; but you want a genuine dairy cow. Take the breed you like the best. We keep the Holstein cows up there in the Elgin District altogether. This cow machine is a sensitive piece of machinery; she responds readily to good care and good feed, or she will go just as quickly the other way if she doesn’t get good care and feed. It is up to the man as well as the cow— you want to give her the right kind of care. In handling the dairy cow, according to the way we do it, the frost should never come down on a milk cow’s back. In the fall she ought to be in a good warm, comfortable barn and well bedded. We make our barns there 36 feet wide, two rows of cattle down through, and the rows as long as we want them. Have the cows face outward and a wide enough place behind them to give room to take out the manure. Each animal has its individual stall. You can stable a dairy a good deal quicker when the cows become accustomed to their stalls. The milker should commence on the same cow each time and follow through without change. Regularity is essential in the milking and feeding. We have a water trough for each two cows auto- matically filled and we feed cows salt every day. You don’t salt your potatoes once a week,—you want the cow to learn to eat salt. The more salt she eats the more water she drinks, and the more she eats and drinks the greater the milk flow, and the greater the milk flow the greater the profits. The cow is a wonderful machine and you should be working that machine to its full capacity.- Feed the cows all they can eat, but do not overfeed them for that is worse than not feeding enough,— feed them so that they relish their food and feed them what they like, so that when the herd is through eating they leave the feed boxes licked up clean—that is economical milk pro- duction. We turn the cows out a half hour each day until the 2oth of May or first of June and I keep them stabled during the day in summer out of the heat and away from the flies; they will do better in the barn than elsewhere. In the barn it does not freeze in cold weather, and the cows are protected from the hot sun in summer, it is always comfortable there. That is the FORTY-THIRD ANNUAL CONVENTION 189 way to house the cows. Have good ventilators, whitewash the barn and keep it nice and clean. When it comes to feeding the dairy cows on your high priced land where you can plow it all, the pasture is the most expensive feed you have, because you can grow a good crop of corn on an acre which when put into your silo will feed 365 days 40 pounds each day. If you can grow alfalfa, so much the better, it is nearly a balanced ration if you put grain with it. My cows never come into the barn and do not find their feed ready for them. Each cow will come in and go to her stall; and that is better than keeping a dog to drive the cows in. When it comes to filling the silos there is more danger of putting the corn in too green than too ripe. You want it nearly mature. Cut it as short as possible, you can stack more in the silo and it will be eaten without any waste. The cow will eat it in preference to any other feed that grows. Some years ago they put up corn too green and it resulted in too much acid in the feed and it was not healthy feed and did not have the nutrition in it that we get in silage today. A dairy farm is a manufacturing plant; the better your farm is, the greater your crops, and the greater your crops the more livestock you keep; you are doubling up on your farming, and the average dairy can be doubling by breeding calves. The more stock the more fertility goes back on the farm. You don’t have any idea of what you can do in that respect. That is the only kind of farming that will pay on your high-priced land, but you have got to have the right kind of cow. We have a concrete floor and water trough and drop be- hind the cows, and a cow will furnish from 85 to 95 pounds every 24 hours of the best kind of fertility to go back on your farm; that is something worth while. These farmers, you say, don’t all make money. If that is true, it is not the fault of the business; it is the fault of the farmers. I never knew of a dairy farmer who got into the game right that did not make money. I have seen men fail in the dairy business, but when a man goes into the dairy busi- ness and builds it up and realizes that he is doing something, the more he wakes up and makes that farm his place of busti- ness, the higher his milk checks go. 190. ~. ILLINOIS STATE DAIRYMEN’S ASSOCIATION I knew one dairyman who used to complain a good deal about the dairy business; he was a renter. The year before last he produced 21 eight-gallon cans of milk through January. Three persons did the work and the milk brought in $900, or about $1 per day per cow. That is pretty good business. And the year before that I kept track of him and for every dollar’s worth of feed, he produced $3 worth of milk, besides having 50 tons of manure to put back upon the soil. You have no con- ception what you can do with the right kind of cows if you _ get into the game. Another farmer who has 140 acres said the price of milk was too low. He used to make from three to five cans of milk on that 140 acres. That farm changed hands and a young German bought it; he keeps one more hired man and he makes from 28 to 35 cans of milk and during his two highest months ~ he received $215 for his milk. He is building up his farm; it is getting better every day; yields getting higher all the time. How long will it take him to pay for that farm? You look upon farming as a drudgery; you want to raise it above drudgery. You take building up the soil, better yields, and feeding to wellbred animals and seeing them thrive and develop,—there is not a business on earth with greater attrac- tion and where the possibilities are greater. The grandest busi- ness today is agriculture; the farmers don’t realize the possi- bilities of their vocation. ‘The farmer does not realize that he is producing new wealth. In fact agriculture produces more — wealth and prosperity to our nation than any and all of the other lines of activity combined, and the farmer is the only man on earth who is not organized. He doesn’t know his position. Some of you who are in the dairy business, if you have any questions to ask, just do so. When I was 45 years old I thought some of quitting, and I’ll tell you how it looks to me now: When a man quits the farm and moves to town the farmers don’t want much to do with him because he is out of their line of business; and the city man doesn’t want much to do with him because he is a farmer;—now where is he? Now-a-days, with the free mail delivery, with the tele- phone, good roads—in dairy sections we always have good roads—where is there a better place than the farm? [I live five FORTY-THIRD ANNUAL CONVENTION 191 miles from Elgin. I get my Chicago paper as early in the morning as many Chicago people do. I can go into town on an oiled road, it is just like a boulevard—why should I move to town? ‘They tell about these old men that want to rest. I don’t know of anything worse for the active farmer than to move to town; it is a good way to shorten his life. The harder I work the better I feel. A man is a good deal like machinery, he will rust out faster than he will wear out.” — QO: In regard to that salt, do you do anything more than keep salt before the cows all the time? A: I feed it to them. You want to teach them io relish it; it is healthy for them. Give them what they will take and eat up. You want to watch both ends of your cow. Keep them in good condition. QQ: Is there any possibility of cows overeating salt? A: Put it in the feed, keep everything in working order. That is just what you want to do, to see how everything works. A man who owns cattle should become a good cattle feeder. You want to watch your cows. A cattle feeder can tell at a glance whether they are feeding right or not, the way they go at it. There are no two cows that will eat the same. We salt the cows in the summer right along. QO: What have you found as the result of your summer plan of keeping the cows in during the heat of the day and letting them out at night? A: The barn is the place for the cow. If you plowed all the farm you would not want any pasture. Farmers should use the cement floor in the yard, you keep your cattle in nicer condition and when you are hauling out the manure you are hauling out clean manure. Now about this farming, I have been down in southern Illinois a good deal and they have got to do somethirig down there more than you have. I heard Doctor Hopkins tell the farmers: “You grew wheat until you couldn’t grow it any 192 ILLINOIS STATE DAIRYMEN’S ASSOCIATION longer, then you raised timothy, and now you are growing red top; and when you cannot grow red top any longer, you are going to quit. Right here, in Illinois, within twenty miles of where I stand, the people are so poor they cannot afford to put windows in their barns. You cannot drain this land of fertility and expect it to continue producing crops without putting fer- tility back. Rock phosphate is good, and when you get your live- stock you go it one better. When you go down through south- ern Illinois and see how they get all the humus out of the soil you realize they are just going from bad to worse. There is one thing I don’t believe in, and that is plowing and working the land when it is not in physical condition to work. This land — would respond to large crop yields if it were properly fer- tilized; if you were putting something back upon it each year. ~_ QO: Do you do anything with soiling crops? A: I used to do 25 cans of milk on 100 acres and used to sow rye in the fall for spring feed and you would be surprised on good land what a little it takes. I don’t believe in putting cows on damp land. I kept track of 26 days and I received $42 an acre for that crop of milk in money, and took them off and put them on dry land and the first ten days on that land they paid me $1.10 per day. The 27th day there was a com- | plaint about the milk, they thought the milk was rank. Now I know a man who went in debt to buy a farm and there is nothing as sure as dairying to help lift the mortgage, if the business is well handled; it does not fluctuate like wheat and grain, it is a safe business. You don’t want to be afraid of a debt, because, when you are in debt, you have something to work for, some ambition to get out of debt, and there’s some- thing to that. I knew a farmer that ran in debt. He came to this ~ country from Germany, lived on a rented farm a while, and then bought a farm and went in debt $28,000. It took him fourteen years to pay for that farm; and, while he was doing that, it increased in value $10,000. He is now working for himself, owns his own farm and he owns another good farm, now and has money besides. A farmer needs to make up his mind that he wants to make so much this year; if he does not get it he FORTY-THIRD ANNUAL CONVENTION 193 shouldn’t get discouraged but put on more steam and a little more pressure and you will get it. No man has ever been harder up than I have been. I worked out by the month for six years when I was a young chap and quit a good job of $100 a month and board to work for myself and never regretted it; and I want .O assure young men that farming is the greatest vocation. Why do these young men quit the farm and come in town and be some- body’s hired man? Why is it? Go ona farm; a farmer is a business man and if other men can succeed at farming you can do it too. We want to encourage more of the young men to stay on the farm. Q: You would not recommend the sowing of winter rye for dairy cows? A: We were talking about that just for spring feed. We don’t have any winter pasture. Q: Don’t you let them out an hour or two in the middle of the day? A’: They will give more milk if kept in the barn in cold weather. You let them out on an apparently nice day but wit a strong, cold wind blowing, and you will find there will be a shrinkage in the flow of milk. Q: I heard my neighbor telephoning yesterday to have the cows put in and he told me today that they were short of milk. A: That is just what I am trying to tell you. I had a young man working for me this summer, it was ac- tually hot up there and he would go out to work after breakfast and put on leather gloves. Are your hands cold? I asked him, but the fact was he did not want to soil them. I told him when I went anywhere I considered it an honor to show hands that labored. I recall one time when I was going to St. Louis, I worked on the farm until dark and walked down to the train and I did not have time to get some money; and the next morning when I reached St. Louis I walked into a bank and I asked the teller: will you cash this check on the Home National Bank of 194 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Elgin for me? ‘Have you anyone to identify you,’ he asked, and I said to him, I don’t know a soul in this town, but, mister, I am neither a counterfeiter nor a rogue, but an honest farmer and pay my bills, and here are the proofs, and I held out my hands. He looked at them and said: ‘T’'ll cash the check.’ I told this young man that if I had had hands like his, I wouldn’t have got- ten the money. We want to encourage more dairying. Get good cows, build up a farm and pay for it as you go along; you will have a steady income the year around; you can labor the year round, keep more help in the winter than summer, it is a good steady business. O: What would you suggest in a case like this: I want a cow or two for my own use, one for each of the hired men; and with so few cows we can’t have a silo; you can't build ii for so few cows and therefore they do not get the best feed. Would you suggest my doing something else? A: I never talked to a man owning cattle and put the ques- tion to him, where he had no more than 8 or 10 cows: Don’t these cows pay you as well or better than anything else on your farm, but what he said ‘yes.’ I would suggest to you to get more cows. QO: It is a hard matter in this part of the country to get a good cow. If the milk testing people would come down here and look us over condemning the poor cows, we would nct have | milk enough for our own use. A: That’s quite a conundrum: to get a good cow. We cull out ovr cows in the spring and go into Wisconsin, Minnesota arid Towa and replace them. We formerly went up there and picked out the cows we wanted to buy, as I said before, but now they pick out the cows they want to sell. The demand is greater than the nroduction. ? Put every cow on her financial standing You talk about one-third of the cows not paying for treir keep in this state; many cows in the State of Illinois never had an opportunity from. a lack of care and proper feed; they have had no show at ail. FORTY-THIRD ANNUAL CONVENTION 195 These Cow Testing Associations do not cost but little and they are of great benefit. You should have in an association 25 to 30 different farms and the tester would then go on each farm one day a month and keep track of and test every cow, and at the end of the year he will tell you what it has cost to keep each of these cows. The cost of the association to each farmer is very small. QO: ‘Would you discard a heifer who makes a poor showing her first year? A: You can’t always tell. Some years cows don’t do as well as in others. You can tell a cow that it does not pay to keep pretty quickly. You ought to keep more cows here. You have a good creamery and a good market. If you have a cream- ery to buy your cream, letting you keep the skimmilk and feed. it to pigs and calves, you will get more than we do selling whole milk. Get a good sire and raise good heifers. How do you milk, Mr. Mason? af By hand. How many cows do you milk on your farm? ee Mig Boe I have milked 7,890 myself since the first of January. How many cows do you have on your farm, is what I was asking you, Mr. Mason. A: Seventy-five cows. We don’t keep as many as we used to on account of the shortage of labor. QO: Do you milk by machinery? A: That would take off a great deal of the pleasure of dairying. (Laughter). The milking machine is all right, I think, but there is a difference of opinion about it. Many dairy farmers are using it successfully and some time in the future it will be in general use.” 196 ILLINOIS STATE DAIRYMEN’S ASSOCIATION BIGGER AND BETTER CROPS. E. T. Ebersol. “By a logical system of reasoning, I feel there ought to be at this time nine or ten thousand people at this meeting. I] went into a town south of Joliet two weeks ago tonight having a popu- lation of 200 people. There were at that time 118 persons, with a majority of women, in the audience, and if you have 18,000 people in this town, more than 50 per cent should be present, calculated on the basis of the attendance at Elwood. It is true that not all people are interested particularly in the dairy business. Some people are interested in it from the standpoint of the butter supply, others from that of the milk supply. Only last evening I was in a little town not far from here and at the evening meal I asked for a glass of milk and to my surprise there wasn’t any to be had, and yet in that town during the month of October the receipts to the farmers for — the production of the following articles, poultry, eggs, butter and cream, was somewhat as follows. I will read the receipts. For the first day $172.20; for the second day $230.97; the third © day $111.52; the fourth day $220.43, and it runs on down to the eighth day, $545.53. This was in the town of Murrayville and the farmers were bringing in their produce and taking back this money, an average of $193.84 a day, and yet nobody had thought of Murrayville as being a dairy or poultry region. These figures, it seems to me, are worth your consideration. I cannot resist mentioning one thing that occurred and you will pardon the reference. Mr. Clark mentioned the value that would come from a Cow-Testing Association in your neighborhood. When I taught at Gibson City, Illinois, I had a class in agriculture make, under my direction, tests of milk for the farmers who cared to send in samples for that purpose to our laboratory. Quite a number of the farmers availed them- selves of the opportunity and sent in samples of milk to be tested and many tests were made. In some cases milk was tested FORTY-THIRD ANNUAL CONVENTION 197 two or three times from the same herd and the same animals. It was not an official test of the production from these cows, but one man had a sale and he came to me after the sale and made the statement that he believed that when he was able to say to the men who were bidding. upon a cow that she had been tested and that her butterfat production was 4.1 per cent, that cow sold for $10 more than he would have been able to sell her for had he. not been able to make that statement. That is a small matter, but it is a step in the right direction. It might be the means of your getting from the sale of some of vour poorer cows, the money necessary for conducting an association test. For the few minutes that I have, I want to speak to you on the production of bigger and better crops, and this evening I shall speak on the subject of alfalfa, and if I am the last speaker on the program [ shall be willing to stay here as long as you want to stay, providing I can get away on the 9:45 train. There are three groups of factors that work towards the production of bigger and better crops. One set of factors is absolutely beyond the control of the farmer, and he should not spend much time and worry concerning those factors: moisture and temperature conditions. ‘The average farmer has all that he can do to take care of the things over which he has control and should let other things alone. Now, another set of factors is that set over which the farmer has partial control, and the third over which he has abso- lute control. Now what are the things over which the farmer has partial control, and can he manipulate these conditions in such a way as to make it profitable to him? One of these fac- tors partially under the control of the farmer is the control of the plant diseases to our common farm crops. Can you realize that the average loss due to plant diseases alone in the United States is more than 800 millions of dollars per year? I will give you some figures: the losses due to Bunt, or Stinking Smut, alone are 12 million dollars. The smut of the oat causes a loss of 20 million dollars; the blight of the potato, 36 millions; the smut of the corn 36 millions; the rust of wheat 67 millions. This gives us the annual loss caused by a few of the plant dis- eases, but the total annual loss amounts to more than 800 mil- 198 ILLINOIS STATE DAIRYMEN’S ASSOCIATION lion dollars. However, where one farmer is trying to control the plant diseases upon his farm, and his neighbor is doing nothing in that direction, his efforts are practically wasted. This should be a community-wide effort, everybody should take an interest in it, and not only in the control of plant diseases, but in the control of insect enemies, and that is the second thing over which the farmer has partial control at least. The loss from that source amounts to one billion dollars a year in these United States. Enough money to support the United States government, to pay off the pension roll, and to support our Navy and Army. Equally distributed, each person in the United States would receive about $50, which, if properly taken care of and accumulated for each year for fifty years, would amount to something like $9,000 for each man, woman and child in the United States, and yet we, as agriculturalists, are doing very little in the control of the insect enemies of our farm crops. The loss due to the Hessian fly is r00 million dollars yearly. The farmer in this part of the state who sows his wheat before the first of October is tiding over the life of the Hessian fly, which later will be carried to the farms surrounding and not only will the man who sows his wheat too early reap the reward, but his neighbors will suffer therefrom as well. And now comes the greatest of all the losses due to insects, those which insects cause in our stored grain: ‘This amounts to 200 million dollars per year, and you can get these figures by applying to the United States Government, Agricultural Depart- ment, report of Mr. Marley. Are we doing our duty is the question that ought to come to every community and to every individual within that community in the saving of that which we have actually produced? First, we want to produce the largest amount possible, and then second, we want to preserve it. Then the third factor that is partially under the control of the farmer is the quantity of plant food available for the growth of the crop. It seems to me rather strange that with all that has been said and done in the way of experimenting and issuing bulletins and the speaking of people, that some people over the state are as slow as they are, in some localities at least, to accept what has been termed the “Illinois System of Permanent Agriculture.” You may not believe in it implicitly, FORTY-THIRD ANNUAL CONVENTION 199 but all you have to do is to study the facts as presented to you and you cannot help but feel that over large areas in this state nitrogen is wanting in our soils. It is as free as the water, the only thing’ for us to do to get it into the soil is to use limestone, sweeten it and inoculate the soil for legume crops and turn as much as possible under. I have some charts, one of which © shows what I want to demonstrate. Upon the yellow silt loam of southern Illinois, some experiments were conducted at the University, and the yields without treatment were as follows: 7.05 bushels per acre per year of wheat; 13.5 bushels of oats per acre, but when nitrogen was added there the wheat yielded 85.93 bushels, or an increase of 78.88 bushels. I don’t expect on a farm that you will get any such increase. You see the temperature conditions were kept constant, not varying more than 10 degrees, and the moisture conditions were kept ideal. The increase in the oats crop was 99.08 bushels due to the addi- tion of nitrogen. Now right beside this I would like to con- trast the crops upon a soil that was taken in LaSalle county, rich in nitrogen, manure had been kept upon the farm. The surrounding farms had been depleted of their fertility in order that this farm might be made more productive, and upon the soil of this farm, taken to the University of Illinois, spring wheat without treatment of the soil gave a yield of 34.2 bushels and in every case where nitrogen was applied there was a considerable increase, showing that nitrogen, even in this type of soil, is the element needed. Suppose on the average farm, with that treatment, you would get one-fourth the increase gotten out of this culture work, at the present price of wheat it would pay immense re- turns. When you have gotten more nitrogen into the soil, more organic matter, you will want along with that other element which it is necessary for us to purchase, and that is phosphorous, because under present normal conditions it is made available at the rate of 12 pounds per acre per year and in order to grow a 100 bushel crop of corn you will need 23 pounds of phos- phorous, and it is absolutely impossible to grow that corn with- out it. This will be liberated by the rapid decomposition of your organic matter, but remember—you cannot grow the largest crops of legumes to turn under in order to make avail- 200 ILLINOIS STATE DAIRYMEN’S ASSOCIATION able the plant foods of your soil without inoculation of these legumes. All of this is a study in itself and it is necessary for us to understand the conditions from the beginning to the end and make the application in such a way as to obtain the greater crop with this treatment. (The factors are absolutely under the control of the farmer.) There is no reason whatever for anyone putting into the soil anything but the very best of seed. It was only a short time ago _ that men went over the state of Iowa and took from the planter boxes, seed actually being dropped by those planters in the field, and at the experiment station germination tests were made of these samples, and less than 65 per cent of the corn germinated strongly. There are “suckers” and other people living in the state of Illinois putting into their soil corn that will not germi- nate any better than that which the lowa farmers were using. You are going to have trouble getting good seed due to the early frost. The first frost came 28 days too early, and all through the northern part of the state there is practically no seed corn, and through the central and eastern parts much of it has been damaged. Now the man who puts corn into his ground from ears grown this year and does not first test at least six grains from each ear before so doing, and is satisfied as to its germination, is running a great risk, because every ear he uses that is not right will cause a loss to him of from 5 to 8 bush- els. You cannot afford to suffer such loss. Select your seed corn carefully. I know it is too late to do it this year. There are many factors,—fourteen,—that ought to be considered. How about the selection of oats? I asked a class of 129 people just about a year ago now, at the University, how many had ever seen a fanning mill, and many of them didn’t seem to know what I was talking about. Often the fanning mill is run at a very irregular rate while the grain runs through at the same rate continuously. This does not properly clean grain though it is the manner in which the work is too often done. The heaviest grain in the head of the oat on the average is the one that is going to produce the largest yield. I know this from some work that has been done, and the light grain is the one that will produce the least oats. If you could take the time to select the head of oats and take the highest spikelet FORTY-THIRD ANNUAL CONVENTION 201 and the largest grain in the spikelet, you would get the largest yield. You ought to grow more than 2,100 bushels of oats to the acre. I come to that conclusion by a logical system of rea- soning. I know you won’t believe it—I don’t believe it myself. But from one grain I got 729 grains of oats. If I had planted a bushel of oats at that rate, | would have gotten 729 bushels in return, and some people sow 3 bushels and they ought there- fore to get three times 729 bushels, or 2,187 bushels,—but they don’t. It was a surprise to me that I could get 729 grains from one grain planted. QO: How many bushels? A: When you sow oats by the bushel it doesn’t mean any- thing to me. I know that there are varieties of wheat and oats with certain definite numbers of grains per bushel, and other varieties that will have one-half, or twice as many, therefore it does not mean anything to say you sow so many bushels. I think we are coming to the time when we are going to sow by the number of live grains to the acre and it will be somewhere around 1,500,000. QO: I tried that, I was operating a farm and the man who owned it took a handful of oats and counted how many grains of each size. I had a field of sixty acres and I got 80 bushels per acre. Mr. Ebersol: How many grains to the acre? QO: These oats were wide open, it was a rather low yield. Mr. Ebersol: We started, at the Experiment Station a year ago last spring, to determine the rate best suited under the weather conditions of that particular year, but it was a failure because of two of three things. This is true. Where Mr. Allen sowed one bushel of oats,—I do not know how many grains, but probably about 800,000 to the bushel,—and with it 18 pounds of alfalfa to the acre, the yield of oats was 71.1 bushels. 202 ILLINOIS STATE DAIRYMEN’S ASSOCIATION QO: In fanning our oats .we had three different sized grains. We put them on the scales and the middle-sized oats weighed the heaviest. Which would have been the best seed to sow, the largest looking kernels seemed to be more hollow? A: The experiment indicates that the largest on the whole is the heaviest. QO: We mixed the two largest and cut out the smallest, we sowed the largest and heaviest and harvested 80 bushels to the acre. I tested six grains on each ear of corn and they had to show a good start or we did not plant kernels from that ear. Notwithstanding this farm had been farmed continuously and no stock on it, we usually got sixty bushels. If we did not get sixty, we were not satisfied. The owner of the farm is the president of a bank here today, he is up in these things and tries to keep up. He has too large a farm, and by the way he © got me to go to a meeting held here and I bought seven cows -on Mr. Mason’s advice and these seven cows made $464.00 in butterfat in one year. We sold the calves at $53 a head. I have since bought 2 farm and I am still there. Mr. Mason: How large a farm have you? A: Eighty acres. Where we sowed one bushel we get 70.1 bushels of seed and as nice a lot of alfalfa as you could ask for. Where we sowed 1% bushels we had more oats but less alfalfa. On the other place right beside mine where they planted at the same time and cultivated it in the same way, they got 2 bushels of oats to the acre less and no alfalfa. | FORTY-THIRD ANNUAL CONVENTION 203 INFLUENCE OF ENVIRONMENT AND BREEDING IN INCREASING DAIRY PRODUCTION. By H. H. Kildee and A. C. McCandlish, Iowa State College of Agriculture and Mechanic Arts. Data secured in an investigation which has now been under way for eight years at the lowa Agricultural Experiment sta- tion give direct support to the belief that a good paying dairy herd can be built up from a foundation of common cows through proper methods of feeding and management and through the use of a good purebred dairy sire. The results of this work are presented in a preliminary way in this bulletin and will be given in more complete form when the investigation has been carried further. Investigations of this kind are fundamental to the task of increasing dairy production to meet increasing demands for dairy products because they seek to find ways of getting more milk and butterfat from the overwhelming majority of com- mon cows. There are in the United States, according to gov- ernment reports, more than 20,000,000 so-called dairy animals whose average production is not half as much as it might be if proper methods of selection, breeding, feeding and management were followed by all dairy farmers. Any information that will help to build up better and more productive dairy herds from these animals is consequently of large value. The first year’s work of any co-operative cow testing asso- ciation clearly demonstrates that the low average production is _ due both to poor feeding and inferior cows. However, it is hard to determine the relative importance of improved feeding and management compared with the influence derived from the intro- duction of “dairy blood” through the use of purebred dairy sires. Then, too, data from the experiment stations showing the influence of these factors are very limited. With a herd that had been previously poorly fed, Wing found that an abundant ration easily digestible and rather nitro- 204 ILLINOIS STATE DAIRYMEN’S ASSOCIATION genous in character and continued through two years resulted in an average increase of about 50 per cent in total yield of milk and butterfat compared to the production of these cows on the owner’s farm the year preceding and the year following the time at the station. At the Maryland station ten cows of not over average pro- duction were kept under good conditions for several years. The first year’s record was taken as a standard with which to com- pare succeeding records and it was found that nine out of the ten cows increased in production after the first year. Somewhat similar results in showing the residual and developmental ef- fects of improved feeding were secured at the Cornell station when a herd of sixteen grade and purebred dairy cows which had never before received grain was divided into two lots of eight each. One lot received grain and the other none during the pas- turing season. During this season the grain fed lot produced 27% more milk than did the other lot. In the following season six cows of each lot remained and during the pasture season the lot that had received grain during the previous summer pro- duced 16% more milk than did the check lot, both being treated alike the second summer. ‘The increase in production was attrib- uted to the grain fed the previous season and was especially noticeable in the younger animals. Data showing the influence of the sire on the production of a purebred herd have been obtained at the Missouri station, where during a period of eighteen years, with the system of feeding and management remaining fairly constant, the records of the daugh- ters of six Jersey bulls were compared with the records of their dams. It was found that the average production of the four daughters of the poorest sire for twenty-six lactation periods was 19% less milk and 8% less fat than the average production of their dams for twenty-three lactation periods while the average production of the three daughters of the best bull for fifteen lactation periods was 68% more milk and 61% more fat than the average production of their dams for fourteen lactation periods. This valuable and interesting information clearly demonstrates the variation in the ability of different bulls to transmit dairy qualities, and emphasizes the fact that the selection of a bull to head a purebred herd of dairy cattle is a very important matter. FORTY-THIRD ANNUAL CONVENTION 205 It is much more difficult, however, to secure data showing the influence of the purebred dairy sire in increasing the pro- duction of a scrub or grade herd. In practically all cases where purebred sires are used, improved methods of feeding and man- aging the herd are initiated at about the same time. And while no one denies the value of this introduction of “dairy blood,” definite data showing the value of the purebred sire on the scrub or common herd, independent of improved feeding, have not been available. Owing to the large investment required, only a small percent of the dairy farmers can have purebred herds. Consequently the greater part of the dairy products of the country come from gerade cows. Therefore everything that will increase their pro- duction is of great importance. Many farmers with common cattle are desirous of entering the dairy business. ‘Their prob- lem is to decide which method of entry is the better, “buying in,’ or “growing in.” Everyone knows that a good dairy herd can be bought, but many have found that this method is not only expensive, if really good cows are secured, but hazardous, due to the introduction of diseases. Many also buy up a herd before they learn from experience that proper feed and manage- ment must be given to the animals. The question of greatest importance and frequently asked is, “Can such a herd be pro- duced from a foundation of common cows where the initial ex- pense is the price of a good purebred dairy sire?” It is import- ant that this question be answered satisfactorily and with assur- ance of final success and also of a reasonable income from the heifers resulting from the mating with the first purebred sire, before many farmers will attempt to build up efficient and eco- nomical dairy herds, using as the foundation the cows they already own. Objects of This Investigation In this investigation it is attempted to determine the in- fluence of purebred dairy sires in increasing the production from a foundation of scrub cows as well as the effect of improved feeding and management. In order that other influencing fac- tors might be brought to a minimum, scrub cows from an iso- lated region of Arkansas were selected for the basis of this work 206 ILLINOIS STATE DAIRYMEN’S ASSOCIATION in 1907. The work is still in progress and the data presented in this publication are in the form of a preliminary report, taking all records completed up to the end of 1915. Many of the daughters of the scrub cows are not mature and heifers carrying 75% of the blood of a recognized dairy breed have not as yet gone through a lactation period. Stated in detail the objects of this work were agreed upon as follows: 1. To determine the effects of improved feeding and care and whether or not there would be an increase in production in — the second and succeeding years due to the residual and con- tinued effects of improved feeding and the development of the digestive and mammary systems. 2. To compare the records of heifers sired by a scrub bull with the records of their dams. 3. ‘To determine the influence of purebred dairy sires on the production of milk and butterfat. | 4. ‘To compare scrub with grade calves in rate of growth and digestive powers. Animals Used In the summer of 1907 Prof. H. G. Van Pelt ices in an isolated region of Arkansas seven cows, four yearling heifers, — two heifer calves and a young bull. These animals were inferior individuals, being rather small, of very limited abdominal, udder and vein capacity, and very unprepossessing so far as quality and top lines were concerned. So far as could be learned no purebred bulls had ever been used in that section of the state up to the time of purchase. ‘The environment was not such as would stimulate heavy milk production as the cattle received little if any grain or concentrates, being forced to live on the rather scanty supply of grass and hay available. No attention had been paid to the amount or quality of milk produced or to the length of lactation periods. The principal - duty of the cows had been to produce enough milk for family use and to raise their calves. The cattle reached Ames early in December, 1907, and were in very thin flesh. The accompanying photographs are more expressive than words in giving a true impression of the condi- tion of the cattle at the time of reaching. the college farm. FORTY-THIRD ANNUAL CONVENTION 207 Plan of Investigation The scrub cows and their calves were given the same care, feed, and shelter as the purebred dairy cattle in the herd. This environment has remained fairly constant during the eight years work. The milk from each cow was weighed each milking and a composite sample taken from which the per cent of fat was determined every seventh day. During the past two years the cows have been weighed every Monday morning so that it has been possible to feed what was required for milk production plus body maintenance. The concentrates in the ration were weighed out each day to each cow producing milk. Amounts of silage and hay were estimated from occasional weighings. ‘These feeds were charged at average prices and the same prices charged for all the years. The cows were credited with the butterfat at an average price of thirty-one cents per pound and skimmed milk at twenty-five cents per hundred. Pasture and soiling crops were charged at $6.00 per acre in addition to cost of labor, seed, etc., for the lat- ter. The net returns are secured by deducting from the income for butterfat and skimmed milk the cost of all feeds. No charge was made for labor or shelter nor credit given for calves and manure. Some of the cows were in calf to a scrub bull when they reached the farm and one of them dropped a heifer calf which was later used in the experiment. Purebred sires of the Guern- sey, Holstein and Jersey breeds were used on these scrub cows and all heifer calves grown out under the same conditions as the purebred calves on the farm. With the establishment of an Ayrshire herd, an Ayrshire bull is also being used on some of the cows. Some of the scrub cows dropped bull calves every year as long as-they were in the herd, thus the number of heifers for use in this work has been limited. The bull calves were killed or vealed. ‘The only ones saved were by the scrub bull brought with the cows and used one year. ‘These calves were used in a feeding test reported in the latter part of this bulletin. Heifers by purebred sires were bred to other purebred sires of the same 208 ILLINOIS STATE DAIRYMEN’S ASSOCIATION breed and the heifer calves resulting from this union were also kept for dairy purposes. A few of these heifers carrying 75% of the blood of recognized dairy breeds have just freshened but their records are not available for this preliminary report of the work. | 3 Results Unfortunately, records of production and feed consumed prior to the time the cows were brought to the college farm are not available. Consequently it is impossible to compare the records of the cows under their original environment and those obtained under conditions such as a fairly well managed herd would have. However, a comparison of successive lactation periods, after coming to the farm, is of interest and in the following tables the cows are divided into two classes: The two cows that came to the farm at four years of age in table I and those advanced in age in table II. Successive Lactation Periods of Scrub Cows In table I are shown the milk and fat records of cows Nos. 6 and 31 for seven successive lactation periods. As these cows were about four years of age at the time of the first lactation Table 1—Average Yearly Records of the Cows Nos. 6 and 31, That Came to the College Farm at 4 Years of Age Milk Fat he Qe Hon PE © Fil ao ° Lao J a Z S So c ROB aa SS go nade naa o = i na on ~ +H 4 nie S ro) — OD O — OD O ee ot 5 ct (4) Qn R Qn Nn Oo © KR c+ DM O +O O So Fh th ZA fab) bob] Qe fa) of ct mb tho rh oD Oe me SO SS o>) be) ct OO oo. > On ct 2 . 2 BB BB a : VQ BS : - 3084.6 149.24 $13.93 26¢ AHS oF WD He oo oS Pes ~] iy | Me) i) bo co eo} art >) | Ts CO a a co WHE rDH Hm C © - CO OLFOlWOe@: @ 2862.5 --8 133.70 --10 18.95 21¢ FORTY-THIRD ANNUAL CONVENTION 209 Fig 1. Scrub cow No. 6, showing condi- tion at arrival. First year’s record at sta- tion, 4 years of age, 2,742.1 lbs. of milk, 131.04 Ibs. of fat. Fig. 2. Scrub cow No. 6 three years later. Record, 5556.7 Ibs. of milk, 244.79 lbs. of fat. Increase over first record 2,- 814.6 lbs. milk and Li3se7S ips... tat. Fig. 3. Scrub cow No. 9, an aged cow showing condition at time of arrival at station. Fig. 4. Scrub cow No. 9, one year lat- er. Record for year 3647.6 lbs. milk and 180.7 lbs. fat. 210 ILLINOIS STATE DAIRYMEN’S ASSOCIATION period at the college farm, a part of the increase in production should be attributed to their normal development. However, the greater part of the increase is considered due to the develop- ment of digestive and milk secreting systems due to superior feeding and milking, and the residual effects of better feeding, as the cows had all been but scantily fed and poorly cared for before coming to the farm. It will be noticed that the cows increased rapidly and steadily up to the fourth lactation period, at the station when they produced 59% more milk and 54% more fat than during the first period. This is a much greater increase over the four-year-old performance than was ever se- cured from animals raised on the college farm and is five times as great as the breed associations’ handicap (by which the four- year-old is required to produce 90% as much as required of a mature cow five years old or over). ‘The decrease for the fol- lowing periods is not regular, due to the fact that cow No. 31 produced much more during the seventh than during the sixth period, but the decline is what one would expect from advancing age. In the net returns column it will be noticed that the greatest returns were secured in the fourth period after coming to the farm when the average for the two cows was $37.48 as against $13.93 the first year and $1.97 the sixth. The average cost per pound of butterfat decreased from 26 cents the first year to 18 to 21 cents except during the sixth year when one of the cows made a very poor record. The de- crease of practically 30% in cost per pound of butterfat from the first year to the second, third, and fourth indicates that the cows used much of the feed the first year to build up their bodies. In table II are shown the successive records of cows Nos. 7, 8, 9, 12, and 33. All of these were aged cows and due to old age were kept but three years in the college herd, where some of them produced heifer calves by purebred dairy bulls. The records of these heifers are shown in subsequent tables. It will be noted that these five aged cows did not respond to improved feeding and management in such a way as to show increased production during succeeding lactation periods. How- ever, it cannot be said that these cows did not increase in produc- tion after coming to the farm and receiving improved rations FORTY-THIRD ANNUAL CONVENTION ~ 211 and care, as records of their production under the original con- ditions are not available. Table 2—Average Yearly Records of the Five Cows Nos. 7, 8, 9, 12 and 33, that Were Aged When They Came to the College Farm. Milk Fat a7 s ) > =e ae 39 gS Bee AR eo Lek aeg gS 28 we S88 SSS re a0 ) Onn Qn oD ct os Bt +O © +o ® as Fp oe o & ae sto On Kb as SOS oo” oe ot ~—e BBS BB = Pe RS SS Ss 1 3790.9 183.84 $24.40 23c 2 2802.3 --26 135.50 26 18.64 22¢ 3 4 2841.1 --25 141.60 --23 18.58 22¢ Comparisons between tables I and II would indicate that the decrease between the first and second and the second and third lactation periods in the case of the old cows was due to advancing age. It will be noted that the cost of feed per pound of butterfat remained nearly constant for the three years and did not fall below twenty-two cents per pound, while in the case of the younger cows there was a greater decrease in cost. In table III the cows that were four years old or over when they came to the farm are referred to as “original scrubs;’’ those that came as yearlings and calves, or were dropped on the college farm, are designated as “developed scrubs,” while the terms Holstein x scrub, Guernsey x scrub and Jersey x scrub refer to the first generation heifers out of scrub cows and by purebred sires of those breeds. The comparisons are made between cows falling into these different classes and in this table the younger animals are not compared to their own dams but to all of the old cows taken as a group. In the comparison between the de- veloped scrubs and the originals it will be noticed that the former have produced 13% more milk and 12% more butterfat while little difference is noted in per cent of fat or length of lactation period. With seven cows in each group and the number of lac- tation periods, twenty-five and twenty-nine respectively, this in- crease is worthy of note. A direct comparison cannot be made 212 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Table 3—Average Yearly Records Showing Influence of Feed and Man- agement and the Use of Pure Bred Dairy Sires on Production tc Average Yearly Records Per cent Increase S Suave: Gal Lot 1 ate =e =O tb rh x8 Ss) over : So Bo SB Swe 1 Ee gible S me ma o yee es ea a pad pe i he 2 ee 1. Original serops: so 2% 29° 3397.1 161:67 4.76 283 2. Developed BEPUGS,- 3. Gii 25 8841.2 181.64 4.73 276 13 12 Sh as 3. Holstein x scrubs... ..4 12 5561.6 227.94 4.10 326 64 41 -14 “15 4. Guernsey x SCTUNS..5. 0% 8 3787.6 170.56 4.50 287 12 6 -=-5 1 5. Jersey x scruvus =e... f 2 3648.1 199.64 5.48 = 7 2g Sie tae between dams and daughters in this case as but one record made by a scrub daughter of one of the old cows is available. The first generation of Holstein grades show an increase of 64% in amount of milk, 41% in pounds of fat, 15% in length ot milking period and a decrease of 14% in per cent of fat in milk. The first generation Guernsey grades show an increase of 12% in quantity of milk, 6% in pounds of fat, 1% in length of lactation period and a decrease of 5% in per cent of fat in milk. ‘The smaller increase shown by these grades cannot be charged to the breed of the sire but to the fact that no mature records are available and further that before the college owned a herd of Guernseys a bull was borrowed and his daughters, while not mature, have not equalled their dams’ records, while a two-year-old grade by our present Guernsey herd bull has produced over 101% more milk and 107% more butterfat than her scrub dam, developed here at the station, produced in her best year. Only one first generation Jersey grade has freshened and her two lactation periods show an increase of 7% in quantity of milk, 24% in pounds of fat, 15% in per cent of fat and 12% in length of milking period as compared to group of original scrubs. FORTY-THIRD ANNUAL CONVENTION 213 Relative Monthly Milk Production Chart I shows the relative monthly milk production of the college herd of purebred cows, representing the four leading dairy breeds; the first generation grades resulting from the use of purebred sires on the scrub cows; and the scrub cows. In making this chart the records of seventy-one purebred cows of various ages for 160 lactation periods, nine grades for twenty-two early lactation periods, and fourteen scrubs for fifty- four lactation periods were used. Records for succeeding thirty- day periods of each lactation to the purebreds, produced con- siderably more milk than did the scrubs and did not decrease so rapidly between the fifth and ninth months. This last point of relative persistency is more clearly shown in chart II which is made from the same records. This chart shows the relation of each succeeding month’s record of the first month’s production of that group. In this chart it will be noted that the purebred cows are much more persistent, especially from the sixth month on, than the grades: The grades, however, do not decline nearly as rapidly from the fifth month on as do the scrubs. In table IV comparison is made between a number of the scrub cows and their daughters by purebred sires. This is not a breed comparison in any way as none of the scrub cows have daughters, by more than one purebred sire, in milk. The varia- tion in the production of the danis themselves, and the fact that for this preliminary report the records of such a small number of heifers of purebred sires are available, also renders this im- possible. Furthermore, the sires were not selected with this in view but were the bulls in use in our purebred herds with one exception, which is noted later. In the case of the heifers by the Holstein sire it will be noted that when the best record made by each heifer is compared to the best record of her dam, these heifers have produced in quantity. of milk, from 1603.4 to 3714.3 pounds, or 45% to 75% more than their dams and 50.33 to 82.08 pounds, or 27% to 41%, more butterfat. When the average records for each are compared, in spite of the fact that mature records of the scrubs are compared with immature records of the heifers, as in 214 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Fig. 8. Scrub cow No. 56. Best record, 4975.0 lbs. milk and 253.13 lbs. fat. Age five years when pho- tographed. Fig. 9. Holstein x Scrub No. 77, out of scrub. cow No. 56. Four year old rec- ord, 8689.3 lbs. milk and 321.31 lbs. fat, an increase of 75% in milk, 27% in fat and $6.80 in profit over dam’s best record. Age five years when _ photo- graphed. Fig. 10. Second generation Holstein grade No. 282 out of Holstein x Scrub cow 77. Aged seven months when photo- graphed. the case of the best records, it will be noted that the Holstein grades have produced from 1901.0 to 2560.2 pounds, or 49% to 101%, more milk and 58.54 to 95.51 pounds, or 33% to 61%, more butterfat than their dams. In the net returns column it will be noted that with the exception of No. 207, whose only record was made at one and a half years of age, there is a good increase in returns in favor of the heifers. No. 207 was bred too young and during her 215 FORTY-THIRD ANNUAL CONVENTION 4—SCRUB COWS COMPARED TO FIRST GENERATION DAUGHTERS BY PURE BRED SIRES 60 33 58 53 31 ol Milk Fat Lbs. Lbs, 2339.5 124.35 2912.7 154.77 3856.4 174.53 4588.4 201.67 3554.7 177.18 4975.0 253.13 2875.9 156.34 3534.3 190.29 4338.5 183.49 4916.0 204.91 3897.4 173.82 5556.7 244.79 2627.5 131.78 3028.6 149.95 5361.0 238.37 6680.5 302.99 3437.5 166.74 4258.6 215.02 DAMS Mature Mature 5 yr. 6 mo. 8 yr. 4 yr. 4 yr. 4yr.8 mo. 3 yr. 9 mo. Mature Mature fo ae 4 yr. 3 yr. 3 Mo. 3 yr. 4 mo. 5 yr. 6 mo. 8 yr. Net re- turns over: feed cost $13.74 19.93 19.29 16.27 19.54 35.21 21.18 33.02 15.87 17.238 23.59 32.14 20.34 25.58 38.55 43.22 24.39 42.81 DAUGHTERS No. No. Net re- Per cent of of Milk Fat Age turns over _ Increase over Cow Lact. Lbs. Lbs, yr. mo, feed dams py Milk | Fat HOLSTEINS 68 3 Ave. 4704.2 190.46 Best 4865.3 205,10 yr. 1 mo. $21.44 101 53 6 mo. 32.06 67 33 yer Oo WO oh. by 49 39 yr. 11 mo. 38.65 49 41 69 4 Ave, 5757.4 242.31 Best 6822.8 283.75 ~ Ot fp <4 = 77 4 Ave. 6114.9 285.72 3 yr.0 mo. 27.98 72 88 Best . 8689.3 321.81. 4 yr. 8 mo. 42.01 75 27 207 1 Ave. 5187.7 251.85 2 yr.5 mo. 1451 78 — 61 Best 5137.7 251.85 1 yr.5 mo. 1451 45 82 GUERNSEYS 87 3 Ave. 3558.0 151,91 yr. 5 mo. 14.00 -18 -17 Best 4286.8 193.59 4 mo. 28.34 -13 --6 mo. 7.79 -15 -19 mo. 20.46 --20 ~~ --19 110 38 Ave. 3298.7 140.50 Best 4467.3 197.96 mo. 50.06 131 136 4 3 175 1 Ave. 6078.5 310.95 3 vr, ao 0,2 60,06. 2101 2107 3 3 Best 6078.5 3810.95 mo. 8.09 --32 -26 mo. 8.09 -45 42 180 1 Ave. 3651.7 176.31 Best 3651.7 176.31 JERSEY! 174 «2 Ave, 8643: 199.64. 2 yr. 6 mo. 21.01 6 20 Best - 4282.2 386.24 2 yr.0mo. 19.58 --1 10 ne wow Nw Nw te a 216 ILLINOIS STATE DAIRYMEN’S ASSOCIATION first lactation period required a great deal of feed for body growth, consequently her returns are not as great as her dam’s. The other heifers show a considerable increase in net returns over their dams. ‘This increase ranges from $6.80 to $22.38 when the best records are compared and the average net returns per lactation are $7.70 to $12.28 more than that of their dams. In the case of the first generation Guernsey grades it will be noticed that three of the four have thus far produced less than their dams. By way of explanation, it may be stated that lack of maturity of the heifers at the time records were made is no doubt a factor of great importance, as is the fact that the scrub cows Nos. 6, 33, and 53, the dams of these three heifers, have the highest average records of any of the scrubs with daughters by purebred bulls. However, it-is evident that a much ~ greater factor is the variation in the ability of different sires within a breed to transmit dairy qualities. Heifers Nos. 87 and IIO were sired by a Guernsey bull loaned to the station before a Guernsey herd was owned by the college. Unfortunately rec- ords of his purebred daughters as compared with their dams are not available. However, the best record we have had from a first generation heifer was made by No. 175. As a two-year- old this heifer produced 6078.5 pounds of milk and 310.95 pounds of fat, or 3049.9 pounds, or 101% more milk and 161 pounds, or 107% more fat, and $24.48 more profit than her dam’s best record. This halfblood Guernsey was sired by our present herd bull and her record compared to the other first generation Guernsey grades clearly indicates that variation in the ability of sires to transmit dairy qualities is a factor of im- portance and worthy of close study by the man selecting a sire when the bull is to be used on a scrub herd, as well as when selection is made for a high grade or purebred herd. The one first generation Jersey grade that has freshened to date shows a good increase over her dam in butterfat produc- tion, in spite of the fact that her dam was one of the two scrub cows that came to the college when four years of age and has made comparatively good records. The question naturally arises in the mind of the practical dairy farmer as to whether or not the bulls used on these scrub cows were high priced animals and therefore beyond his reach. | : FORTY-THIRD ANNUAL CONVENTION 217 Consequently it should be stated that none of the bulls used were bought at high prices although they were all well bred from the production standpoint. Young bulls of equal breeding can be bought for very nominal prices. ) Not only have these first generation heifers proved to be very much superior to their dams in production, and thus clearly demonstrated the value of a purebred dairy sire as an investment for a common or scrub herd as well as for a high grade or pure- bred herd, but a study of the illustrations also brings out the great improvement in constitution, capacity, mammary develop- ment, straightness of top line, quality and type. This improve- ment is more marked in the second generation grades. Digestive and Feeding Ability of Scrub and Grade Calves It has been found at the Missouri Agricultural Experiment station that the chief difference between high producing and low producing dairy cows does not lie in the coefficient of digestion or in the maintenance requirements, but is due to the fact that a heavy milking cow has a greater capacity than a poor cow for utilizing food above her maintenance requirement. The above work was conducted with purebred animals all of which had been kept under similar conditions. In connection with the work on scrub cows already de- scribed, feeding and digestion trials were conducted with calves from the scrub cows and sired by a scrub bull while grade Short- horn and Angus calves were used as a check lot. Four scrub and four grade calves were used originally, there were two bulls and two heifers in each lot, but as one of the grade females proved to be unhealthy it had to be dropped from the experiment. They were four months old when the experi- ment started. The feeding trial lasted 196 days, in which two digestion trials of ten days each were made. All calves received the same amount of separated milk and in addition each one was given what grain and alfalfa hay it could consume to advantage. The grain mixture consisted of three parts, cracked corn, two parts ground oats and one part wheat bran. 218 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Table 5—Feed Consumption and Gains for Scrub and Grade Calves o 4 Average Daily Feed % E Average Feed for 100 ¥ - tes a = > 5 @ Ye lbs. een fog ae PS ls aia ce A oe .. yr =o or IQ a ss nr RQ S, eh) oe oe ties a Es as 5 E 7 = “< ‘ Serube i Fei sy 4 15.14 2.45 1.80 1.12 135.2 21.9 16.0. SPOGOG, -nilia uss 3 15.14 4.17 1.82 1.61 93.9 25.9 11.3 While both lots consumed about the same amount of hay the grades utilized much larger quantities of grain—their con- sumption per head being about 70% more than that of the scrubs. Table 6—Digestion of Feed by Calves Dry Carbo- Lot matter hydrates Fat Protein Fiber Ash % J % % % 2% BOTUps ATs be 73.96 81.91 75.49 78.22 45.07 50.85 Gragdeeh tai 's2a% 74.78 81.37 76.33 82.10 44.49 53.12 © This table shows that the powers of the scrubs and grades to digest the various food constituents are practically the same. At the end of this 196 day feeding trial these calves were turned over to the Animal Husbandry section for a continuation of the work and it is expected that a more detailed report will be published later. Summary The results of the eight years’ work as given in this pre- liminary report may be summarized as follows: 1. The scrub cows that came to the station when young (four years old) increased in production rapidly and steadily © up to the fourth lactation period, after reaching the station, when they produced 59% more milk and 54% more fat than during the first period. 2. The scrub cows that came to the station advanced in age did not increase in production after the first year. How- ever, it cannot be said that their production was not greater than it had been under their original environment. FORTY-THIRD ANNUAL CONVENTION 219 3. The scrub heifers developed at the station averaged 13% more milk and 12% more fat than did the scrub cows that came to the station when four years old or over. 4. The daughters of all except one purebred bull have proved to be much better producers, as two and three-year-olds, than their dams as mature cows. However, this cannot be con- sidered a breed comparison for the reasons brought out in the discussion of table IV. 5. The average of all the records made by first genera- tion heifers by a purebred Holstein sire show an increase of 2314.5 pounds, or 71%, in milk and 67.15 pounds, or 42%, in fat, at an average age of 3%4 years, over the record of their scrub dams at an average age of six years. 6. The average record of the one first generation Jersey grade that has freshened is 205.6 pounds, or 6%, more milk and 32.9 pounds, or 20%, more fat at an average age of 2% years than the record of her scrub dam at an average age of seven years. 7. The greatest increase shown by any of the first gen- eration grades is that of No. 175 by the second Guernsey bull used. This heifer as a 2-year-old produced 3451.0 pounds, or 131%, more milk and 179.22 pounds, or 136%, more fat than the average record of her scrub dam reared at the station. How- ever, the average records at an average age of three years made by the first generation grades by the first Guernsey sire used, are not quite equal to those of their mature dams. 8. Variation in the ability of sires to transmit dairy quali- ties is a factor to be considered in selecting a purebred bull to head a scrub or common herd as well as for a high grade or pure- bred herd. 9g. In persistency of milk production the grades were inter- mediate between the scrub and the purebred cows in the herd. 10. The first generation grades are much superior to their dams in dairy conformation. 220 ILLINOIS STATE DAIRYMEN’S ASSOCIATION 11. Many of the first generation grades show the charac- — teristic color of their sire’s breed; however, in the case of the Holsteins this was not so pronounced until the second genera- tion. 12. There was no appreciable difference between the scrub and grade calves so far as coefficient of digestion is concerned, but the grades had a greater capacity for handling concentrates than had the scrubs. : FORTY-THIRD ANNUAL CONVENTION 221 MEASURING SILAGE AND CAPACITY OF SILOS. By L. W. Chase, Professor of Agriculture Engineering, University of Nebraska. (ee The condition of the corn at filling time, the rate of filling, and the length of time settling has taken place before measuring the depth of the silage, all tend to cause variations in the weight per cubic foot of the silage and in the tonnage that can be placed in a silo. The greatest variation comes when very green corn or very ripe corn is used, and because of this it is possible that a cubic foot of green silage, which may weigh fifty pounds, holds no more dry matter than a cubic foot of overripe silage which weighs only about twenty-five pounds. Since this condition exists, measuring silage may get as close to the actual food value per cubic foot as weighing does per ton, if it is possible to get a reliable standard for measuring it. An inspection of the weights of silage put into the various silos on the University Farm the last few years discloses a great variation in the tonnage which it is possible to put into a silo when the filling is carried on under different conditions. Though these weights may vary a great deal from the theoretical capacity, the average of all the silos approaches it very closely. Condition of Silage In 1911 the silage was put into two silos in a very green state, but at a fairly slow rate of filling, and 314 tons were placed in the silos. In 1914 the filling was carried on at about the same rate, but only 252 tons could be placed in the silos. This difference of 62 tons, which was 20 per cent, was due to the silage being so much riper in 1914 than in IgITI. Rate of Filling In 1914 plenty of teams were available, and some of the silos were filled with a rush. That year two of them held only 209 tons, while the year previous, with the silage in approximately the same condition but filled slowly, they contained 252 tons, making a difference of 43 tons, or 17 per cent. 222 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Effect of Settling on Measuring Silage | Silage settles a great deal, but this settling nearly all takes place during the first two weeks after filling. Should the silo be filled and measured by the customary method for tons capacity within the same day, it would appear to contain at least 25 per cent more silage than if it were not measured for two weeks after being filled. Yet, practically the same amount of silage is in the silo. This is because the silage has settled so much during the two weeks. The rule which at present is in vogue for determining the weight of silage in silos has been made up on the assumption that the depth is determined after two days of settling. A new one is proposed in this bulletin which will apply as accurately, if the depth of the silage is determined the day that filling ceases. Although it is known that measuring silage by the cubic foot and computing the weight is very unreliable, there are times when no other method is available, and then measuring is recom- mended. Weight of Silage Per Cubic Foot In 1889 King, of the Wisconsin Experiment Station, fur- nished a table giving the weight of silage per cubic foot at vari- ous depths. This has been quite universally adopted. His table gave the weight per cubic foot after the silage had settled for forty-eight hours. Both silo owners and manufacturers have used these weights, but in a majority of cases they have over- looked the fact that the silage must settle two days after filling before measuring their silage, and hence they have overrated their silos. A New Table of Weights The Department of Agricultural Engineering proposes a new table of weights which assumes that the silage is in a normal condition when put into the silo; that the silo is filled without delay, allowed to settle from twelve to twenty-four hours, and then refilled; and that while filling, two men are kept in the silo eraiioitie: The depth of silage should be determined at the close of the second filling. This new table is made up on the assumption that King’s is correct but cannot be conveniently used. It is a ratio of King’s FORTY-THIRD ANNUAL. CONVENTION 223 table, but the curve is smoother and longer and is verified by the weights of silage obtained at Nebraska. If it is assumed that silage settles 10 per cent after filling ceases, the Nebraska and King methods of computing capacities correspond very closely. It will be noticed in comparing King’s table of weights with the Nebraska table that the latter is from 11%4 to 13 per cent The amount of silage which has been weighed into four different silos for the last six years indicates that the Nebraska table of weights is very nearly correct, but if anything, a fraction of a per cent too heavy. lighter than the former. Table 1—Weight of silage per cubic foot Depth of silage Weight per cu. ft. Depth of silage Weight per cu. ft. in feet Nebraska ave 16.13 ee 16.89 ae 17.04 Cy ae 18.38 od ee 19.12 Se eae 19.83 ee a 20.54 a a ee 25.24. | ote ree 21.93 aR oe es. 2261 oe ee 23.28 ae 23.94 See ea 24.59 eee 25.24 a 25.88 0 26.52 aS eee 27.15 a 27.77 ee 28.38 eS a 28.99 ee 29.58 ae 30.16 oS 20.73 | eae 31.29 King 18.7 19.6 20.6 2.2 22-5 22.9 228 24.5 25.3 20.1 26.8 27.6 28.3 29.1 29.8 30-5 31.2 31.9 32.6 33°3 33-9 34.6 ao: 35-9 36.5 infeet Nebraska BOS nd cA 32.38 be te ieee 32.91 Vas Reet ope ee 33.43 BOS Oh on oe 33.94 PToR Mir baiienan 34.44 BOR oh oF 34.93 Riecrs ioe anak 35.41 oe ee 35.88 ANA anaes 36.34 DING Saxe thats 30.79 A Re aie 27.23 pee cee 37.65 cS, Oa 38.07 1 eee eee. We 38.48 es carne « 38.88 Sele a tauiagel oe 39.27 BAY ,. Bayeads ay 39.65 Coane sha? 40.02 i ee 40.39 Bye Ce aie 40.75 BBE eae tak BiTS 7 ar RR RL 41.46 Boe agente kook 41.81 BO aie en 42.16 Se ee een oh 42.50 King 37-2 37.8 38.4 39.0 39.6 AO.I BOv7 AI.2 AT.8 42.3 42.8 43-5 224 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Methods of Determining the Capacities of Silos To determine the capacity of a silo, compute the inside vol- ume, multiply this by the weight per cubic foot for that depth (obtained from table 1, or diagram 1), and divide by 2,000. ‘To do this,-obtain the average inside diameter, if the silo is of tie circular type. Then take one-half of this and multiply it by itself, then by 3.1416, then by the depth of the silo, then by the weight per cubic foot at this depth (obtained from the Ne- braska table), and divide the whole by 2,000. ‘The answer is tons of silage. The tonnage in a silo 10 feet in diameter and 24 feet deep would be determined as follows: One-half of Io is 5; then 5 times 5 times 3.1416 times 24 times 31.29 equals 58,980; 58,980 divided by 2,000 equals 29.5 tons. If King’s weights per cubic foot are used, about 10 per cent should be added to the height of the silo to permit settling. If a silo is square, rectangular, hexagonal, octagonal, or oval. the cross-sectional area must be obtained. This multiplied by the depth gives the volume, whicli, when multiplied by the weight per cubic foot for that depth and divided by 2,000, gives the tonnage. When the silo has integral dimensions, its capacity can be determined from table 2 by reading directly. Should it be 12 feet in diameter and 18 feet deep and filled full, it would have a © capacity of 28.28 tons. (Follow out the 18 feet in depth line, table 2, until the 12 feet in diameter column is reached. ‘The figures at this point are the tons capacity. ) To Determine the Tons of Silage in Silos The tons of silage in a silo can be obtained in the same man- ner by using the depth of silage when filling ceased instead of the depth of the silo. FORTY-THIRD ANNUAL CONVENTION 225 Table 2—Relative capacities of silos and estimated tonnage of silage by Depth of silage in feet when filling ceased 4 MoM Seana <6 ene: ® = « cele wie «6 us 6 fo 2 6 awe, © aw 6 ee) Big a) eo) She les & es 6 0 ew © Pie we ie) Be Be fee 6 Te - + Sevacer se Ce ee oe ee mle eis Giga s)0° ee? 0-0 ee a ee ate, © Anes © @ 6 6 616) 0 Nee etee) © 6 6.0 wo 06 ft ee! te of Op Men (9) erie. 5 Mia) we! ay aheies 6 Vere re 6 my 6 ee Sl ois ee) Su te © S) Gis Oe ate to le ala 2 6 Side oe ates is «4.10% 8 Siete af eae « tele) ‘oie due Sfexe a6 ahs es wb Se tone eh ee OF Os ete lane ore te Bertie acess Ws) as 0.3 a eho a elale pie 0-5 6-0 ee Ceo SOAS 6 16 08 ates Bete #40 6 0 0's 6 5) S66, Cate 6 0's" 6 e o's oo ety. @ 6 « ete © 2 6 ite Wiehtin, eats fous « ‘es <« CraRs) sf 0p o58 XS ral 'e..6 «'e aru ere, es 2 he! oe 06 gene e'é ¢is wu cece © RES Eee OT ee a i Ke Share “ale wte's ee «6-6 Drats ele we ists 2. 6 © Ke 0s 6) 6666's 0 660 tba, Dhow lg eis 0 6's 6 ne wee wld 2 Yd se hime Ce pe meee es Sse © a 8 Che ates 6 we. & ie ee aise bse .0 © TE SC are a er ae Wee 6 Oe Cor SC se 6 8 volume Diameter of silo in feet 6 7 8 9 50 1.05 1.64 2.29 2.98 3.73 4.46 5.29 6.15 7.04 i0t 8.93 9.94 11.00 12.80 13.19 14,34 15.54 16.77 18.00 19.30 20.30 21.92 23.35 10 .63 1.33 2.07 2.88 3.75 4.68 5.64 6.68 7.75 8.84 10.08 11.30 12.53 13.90 15.24 16.75 18.12 19.60 21.16 22.78 24.40 25.96 27.14 29.50 31.30 ss OOLU8 i 04,92 one SOAS .. 38.67 . 40.60 fet ae 1.60 2.52 3.49 4.54 5.65 6.84 8.03 9.38 10.76 12.16 13.64 15.18 16.89 18.45 20.19 21.95 23.77 25.62 27.55 29.52 31.54 33.61 35.67 37.85 40.00 42.21 44.50 46.80 49.16 12 95 £.9% 2.99 4.16 5.40 6.71 8.12 9.60 LAG 12.78 14.48 16.25 18.07 20.00 21.96 24.00 26.11 28.28 30.49 32.75 35.14 37.54 40.00 42.45 45.20 47.66 50.28 53.00 55.75 58.50 art OAT .. 64.12 . 7.00 . 69.82 13 1.07 2.24 3.51 4.88 6.33 7.89 9.54 11.27 13.09 15.44 16.98 19.05 21.20 23.46 25.76 28.16 31.30 33.30 35.75 38.45 41.23 44.05 46.95 49.85 52.83 55.45 59.00 62.13 65.31 68.60 71.90 75.20 78.50 82.10 226 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Table 2 (cont’d)—Relative capacities of silos and estimated tonnage of silage by volume Depth of silage in feet when filling ceased 14 0 Wr ee oe 1.24 Bina Spits Seis, te 2.60 Siete «age 4.15 a} soit io aw Be 5.66 BE Ldap anie 7.35 OLS 2h ites 3 ‘9.15 | (RUA ee 11.07 BCR At one 13.06 Seat. eet 15.17 DO a cig is Sha ha 17.40 MLS. Pts dal aks 19.70 HAO & ay ade ds 22.10 >) Shera 24.60 14 ee rwishiie & 27.20 POs tite ae 29.90 IGS debe 32.68 O93 2% Fanny 35.50 i. Te pee Pea 38.45 Sa, Poe 41.50 URS wk > ttle ass 44.60 Bi TW ite t Sones 47.80 Meee shiktex is 51.10 + SURES eee 54.40 Pi) ae Se OG 57.80 BO tp. Of sum ee 61.30 BG Bees. We 64.80 md. Me Abe cb 68.40 | See al eae 72.10 OO NS al Sapo dk 75.80 Oe gs ee 79.50 SS «5 Blick Gas 83.37 Mere yb hte a 87.20 Geer - DG hee 91.40 St eee oe eae 95.10 < ee eee ye 99.10 Bel, etn wee 103.20 ae 150.00 One-half Secretary's Salaty,. March 7, 1977 -,. “sam 150.00 | Check from” Treasurer, April '3, 1057. .%: a. . 5.0 23.50 TROT oa. ccassae see Sean ete nae aa a ae $1,310.66 FORTY-THIRD ANNUAL CONVENTION 249 DISBURSEMENTS. Seema enorts and Printed Matter .............. $ 65.55 MUSES gee ce te eee tenes 27 65 Papresssand Cartage ........:.'... ei oey «er See 5.06 Memmaneriad leleorams .............. 20. e cee aes 5.36 8 SS eg ne TSS.55. fmeememmvention, Danville) ...........6..6....085 46.65 Ue ee UL LE 1x0 Beenverapher .;.......... SS MRL i Loita hac tear “ek © 10.00 A SES ea ar arr 5.10 EMMIS a eee oll ee we es 193.00 MPN IVING) © ee ae eke 10.00 Meee ade’) oe ee ed. 30.00 8 a rere ea A51.64 ee ot I Pe 6.60 beat LE 300.00 a rime ho or os iaigietntac a Pete ves $1,310.66 Approved July 3, 1917. JOHN B. NEWMAN, Auditor. 250 ILLINOIS STATE DAIRYMEN’S ASSOCIATION ANNUAL REPORT. Treasurer’s Report for Year Ending July 1, 1917. RECEIPTS. July. 1, 1916—Balance on hand. ..2.....-. 22 ee $1,022.62 Aug. 5, 1916—From Geo. Caven ..... ......7..—nn L1.75 Sept. 11, 1916—From J. P..Mason—State Appropria- $YOIR Fo 5h nate ces pe hx cp tae wt 2,500.00 © Dec., 22, 1916—From Geo. Caven .....:.. . «enn 10.00 Feb. 23,.1917—From Geo. Caven .... ).: doe 146.00 March 9, 1917—From Geo. Caven ......%<:.. egnee ~ 246.69 © March 24, 1917—From Geo. Caven ..¢......2.+u00 45.00 June. 30, 1917—-From Geo, Caven ....-.: .. 7 suinpeeeee “pie DORAL i es cn te ee ye ne $3,986.01 DISBURSEMENTS. 1916 Voucher No. Amount Aug. 11—Chicago Produce Co., Half-tone in | 1910. Report -¢sseu elyne het et wee ee 320: $ 30m Sept. 25—E. Sudendorf, Attendant and Booth State Fair $12.00, Express $2.48, Labor | GET) PS SRR eee eee eee 321 15.58 Sept. 25—Chicago Produce Co., Printing Let- terheads and Envelopes $5.58, Half-tone tof Report Sr ya: en Yee ee ae ee 322 7.30 Oct. 26—H. P. Irish, Directors’ Meeting, Springteld (3 J yee ee eee ean hs eee 323 7.40 Oct. 26—Geo. Caven, Expense, Springfield $11.65, Litchfield $19.15, Danville $13.65, Stamps, Telegrams from July 1, 1916, oe ic Rm ir aa tet Somer mg” Era ee 324 47.78 Nov. 2—J. P: isis: Chas. Foss, Expense Harrisbure and. Springhelid: 4 ou cutee 325 41.45 FORTY-THIRD ANNUAL CONVENTION Dec. 4—Geo. Caven, Mailing Annual Reports Dec. 4—Lowrie & Black, Freight Charges, boxing and shipping Reports .......... IQI7 c Jan. 2—Geo. Caven, Half Salary as Secretary Es cathe Sota a ow Bye ay gis Jan. 2—Sidney B. Smith, Expense feetcone tte icin os) ecc.e nisye « Hoe trele a og Jan. 2—H. P. Bish, Expenses Carterville and emememie Meetings... 2s ee Jan. 2—Chicago Produce Co., Printing ...... Jan. 11—S. B. Shilling, Expense Meeting Par- peeeteman, Ridve.Parm,. >. 2.2... 4. s:. Jan. 11—W. W. Yapp, Expense Jacksonville. . Jan. 11—Lowrie & Black, 2,000 Posters $26.00, 25,000 Folders $73.50 ....... Dees AREA Jan. 11—Tripp & Co., Two Canvas Signs for RR ee ane Jan. 23—W. A. Ruche, Advertising Dairy os aw 8 nove uae ey og ete s Jan. 23—E. M. @ibsk, Expense fee eat: dee Soe ark a8 cee Waleed wie Jan. 23—H. C. Horneman, Petey Rrcit Ex- pense ..... a ace Pe FO en a Feb. 1—O. W. Lehman, Prizes, Dairy Cattle, 8 Se re Feb. 1—Geo. Frazier, Jr., ears Dike: Cattle - Feb. 1—H. C. Horneman, Prizes, Dairy Cattle, NN onal ad cc canis lotion: ob yw nica “Sl win aw ah oe Feb. 1—Frank Wolter, Prizes, Dairy Cattle, on arin os diniclein hias 2 atone igs 5 Feb. 1—P. B. Harshman, Prizes, Dairy Cattle Feb. 1—Clyde Patterson, Prizes, Dairy Cattle, I cen et ea te bw ee Feb. 1—Frank Emel, Dairy Cattle Prizes ... Feb. 1—J. N. Heywood, Prizes, Dairy Cattle, a ee OC ee A ae eae a Feb. 1—Western Motion Picture Co., 255 feet Semeeateairy Urata. ids opens! ecsifo. chant 341 342 343 344 345 346 251 60.00 8.75 150.00 5:33, 26.38 53-14 36.02, 10.24 99-50 27.00 36.04 i ee 32.38 77.00 37.00 29.00 27.00 20.00 20.00 I0.00 10.00 71.59 252 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Feb. 1—Ben-Hur Band, J. Snapp, Mgr., Band, Cattle, Parade, Danville Convention .... Feb. 5—R. A. Given, Mailing Reports, Pro- grams, Notices to Papers, Stenographic Work; Stamps*Ftiiished O90 2205-22 Feb. 6—A. C. Brown, State Fair Expense. . .Feb. 6—The Greenduck Company, Badges Danville” Convetiiionl: Sr 5s os acing sae Feb. 6—J. R. Wiseman, Signs at Danville Convention: “Sov si fo ee on eee Feb. 6—G. L. McKay, Speaker Danville Con- Venti Oss es IN. vee Pee ite YR ne Feb. 6—John Michels, Speaker Danville Con- VERUGR ii Walp cees Heen hs Se Feb. 6—W. A. McKerrow, Speaker Danville Convention ! Ie SA Vr nas ee Feb. 6—Sidney B. Smith, Danville and Dairy Tain Wieperise, «oe cet oh ev ee Feb. 6—H. C. Horneman, Danville Hotel Ex- pense $19.52, Dairy Barn $19.15 ....... Feb. 6—William G. Morstrom, Prize Silver CSOD) 5. SMe Flue ot ee ete a ee ee Feb. 6—S. D. Childs & Co., Ribbons and Ban- ners fOr Dairy CApge scutes te eee Feb. 6—Lowrie & Black, 10,000 Convention FoIdeta- 2? Soe ks pee te ae ee Feb. 6—A. Dirksen & Sons, Tental Mute Sinte Par. 0c eet ee ee ee April 6—Hugh G. Van Pelt, Speaker and Jadge’ Dairy Cattle, Canville | ot... Feb. 6—E. M. Clark, Freight, Cows, Cham- paign to Danville, Dairy Train Expenses Feb. 10—Chicago Produce Co., Printing and CNIS TOE TROBOED carci amc tie aa tes pha gen ee Feb. 1o—Western Motion Picture Co., Motion Pictures Dairy Cow Demonstration Lec- PALE C:”. saica to hegeey ioe een cat ai eee eh aah tha ere Feb. 1o—E. M. Clark, Dairy Train Expense . Feb. 1o—Bert Gudgel, Labor Dairy Train ... 348 50.00 25.00 1.10 92.42 6.50 9-37 18.59 40.34 47-34 38.67 26.70 34.80 17.25 4.00 79-94 72.00 22.3% 84.50 3:19 17.60 FORTY-THIRD ANNUAL CONVENTION Feb. 1o—The Elgin Dairy Report, Printing Programs Danville Convention ........ Feb. to—\WV. B. Quarton, Speaker Danville NE 9) as) 52 ccid tts salva es Feb. to—Chas. Foss, Expense Danville Con- Ne, Tyee S ets Cee soli Alles Feb. to—Chamber of Commerce, Danville, Postage, Printing, Express Charges, Ad- oo OMe cia ae 2 Gale oS Feb. 10o—R. S. Hulce, Danville Convention i we oe wien es ee Feb. 15—John G. Poynton, Expense Danville fete aca gare ere Bile Feb. 15—J. P. Mason, Expense Danville, Wa- terloo, Jacksonville, Dairy Train and DRIVEUEION .; ke es ee ne Feb. 15—Carl FE. Lee, Expense Danville I cro ee a el tn Feb. 15—Fisher & McKee, Engraving Prize on ore i ph wt oe ty es Feb. 15—Geo. Caven, Traveling Expense July Mees, Patt 1, GUT ow. ee kone ce aes Feb. 15—N. W. Hepburn, Danville Expense . Feb. 15—H. P. Irish, Dairy Train Expense eee Manville S10.90.. 2 oly. a March 7—Union Dairy Co., Pro Rata $5.40, eee tound Butter 37 Cents oli... 8 U. March 7—Samuel Grimm, Pro Rata $5.40, One Mmmmmeesitet 37° (Cents: oo ee es March 7—A. J. Spohn, Pro Rata $21.00, Thir- eemecmds Butter’ $4.87 |. so. 8. ts. March 7—Peoria Creamery Co., Pro Rata .. March 7—Burlington Creamery Co., Pro Rata March 7—Sugar Creek Cream’y Co., Pro Rata March 7—Sugar Creek Cream’y Co., Pro Rata March 7—Sugar Creek Cream’y Co., Pro Rata March 7—Peter J. Peterson, Pro Rata ..... March 7—Newton Creamery Co., Pro Rata .. 368 369 370 371 3/2 jhe 254 ILLINOIS STATE DAIRYMEN’S ASSOCIATION March 7—F. J. Weddige, Pro Rata $4.50, Fourteen Pounds Butter, $5.25 2)... 0», March 7—Richmond Bros. Co., Pro Rata $12.30, Two Pounds Butter 75 Cents .. March 7—Ferdinand Grimm, Pro Rata $15.00, Ten Pounds “Butter aqg5- ee March 7—Chas. Foss, First Prize Dairy Butter March 7—Alexandria Farms, Second Dairy Butter $4.50, First Market Milk $4.00 .. March 7—H. C. Peck, Third Dairy Butter .. March 7—Samuel Gray, Fourth Dairy Butter March 7—R. C. Cork, Fifth Dairy Butter .. March 7—Danvilla Pure Milk Co., Second Market Milk: <5 in tactyh a's oid nets, aes March 7—Alfalfa Dairy, Third Manet Milk March 7—Pearce C. Taylor, First Essay Con- BOSE asap nian m5 wie 3 ane i March 7—Lowrie & Black, Printing 3,000 An- THIET IRGDOTTS” (5 co wee dc ee ci al aah ee March 7—Marguerite A. Schultz, Resorane Jacksonville Meeting $25. 00, Danville WLBCUINE Np 7 eGo AS Tan Poet a ee March 7—Geo. Caven, Second Half Salary as eécretary TORHRGIT -iiGiso iat aceon March 7—H. P. Irish, Expense Peoria Meeting and Chics 0.552 oi neth wae March 7—R. S. Hulce, Expense Low Point, Metamora, Washinston ui “saat March 7—Drew TenBroeck, Meeting in Peoria POTMOLY care sis Sa ae ee March 20—F. P. Collyer, Butter Judge Dan ville Convention“ o.n-vwiess piace sce ane are March 20—Fred Zimmerman, Expense Dan- ville’ ang “Wastmston (oR eos pcan March 20—Evan Howell, Prize Essay Danville CEOTIVICRIUREN Ss, tree cat eure eanteec nee Se cure tae March 20—Bertrand Sparks, Prize Essay Danville Convention > occ. oe ace ee 39! FORTY-THIRD ANNUAL CONVENTION April 4—J. P. Mason, Meetings Chicago, eet opringfield :.. 22... April 4—H. P. Irish, Expense Chicago, Spring- AEE oo sg sina sh s sb tency ainda April 13—E. M. Clark, Exhibiting Cow Test- ing Association Cows at Danville ...... April 13—Chicago Produce Co., Printing Let- betneads and Einvelopes ...........-... April 13—Geo. Caven, Expense Springfield, SS DoT rr ae June 13—H. P. Irish, Expense Springfield ya ew fot each wee ee June 13—Louis Nielson, Two Meetings of Committee in Chicago and One in Spring- Eo spa ina og 1c aca eiece Shue Se « June 30—Sidney B. Srattie Expense Chicago mecetine i irectors, Postage .........:... June 30—Lowrie & Black, Packing Reports, Mae CoPtace . wk ke June 30—J. P. Mason, Chicago and Springfield ES ee ee June 30—Fred Jorgensen, Expense Meeting pemeeeeiaell, May 22,1017 i.e. cee oe June 30—H. ‘P. Irish, Expense Chicago Meet- RMN AOU Zi). y's slates ce bocce iene ERRATA Slenen Were ee ee Total Cash received for year to July 1, 1917 . Total Disbursements for year to July 1, 1917 Baance.on-hand. July 1, 19017 ........- Respectfully submitted, 413 414 415 416 | 417 418 419 420 422 ©) p) 'e:, « \e) 1e) @ 255 31.84 41.03 29.14 11.60 23.50 I2.00 24.70 T5-55 10.29 QI.81 7-91 11.88 $3,754.37 $3,986.01 CHARLES FOSS, Treasurer. Approved July 2, 1917. JOHN B. NEWMAN, Auditor. Order No. 384—$18.75 not presented for payment. Order No. 399—$ 1.00 not presented for payment. 256 ILLINOIS STATE DAIRYMEN’S ASSOCIATION AN ESSAY CONTEST. Two subjects were proposed in an essay contest, in which prizes were offered and a gratifying number of contestants took part. The essays were judged by Prof. G. L. McKay, Chicago, Secretary of the American Association of Creamery Butter Man- ufacturers. We are here giving the prize essays, in order of marking, and two essays, by boys under 12 years old, that were given special mention by Prof. McKay. CLASS 1.---SUBJECT: “THE CENTRALIZED CREAMERY AS A DAIRY DEVELOPER.” Pearl C. Taylor, Chatsworth, Illinois. Being only a creamery patron, I suspect my ideas of creamery business, either centralized or co-operative, will be rather limited. However, we all know that radium is the most powerful and valuable of known minerals, that its power is almost past comprehension, and yet you can place “Education” on a par with Radium or any other powerful agency, because without education of some kind the power and value of these agencies would be unknown; and hence of no value, practi- cally speaking. The centralized creamery understands the value of educa- tion along the lines of the dairy and dairy products, and is in this way educating the farmer along those lines. The farmers as a class are a good, honest, intelligent peo- ple, ready to learn and very appreciative of having been taught, after once the thing is grasped and they see the benefits derived. The farmer reminds me of a motorist who motored over the European continent. An artist who sees only the beautiful things of nature, accosted him: “Tell me of Spain, beautiful Spain,” then waited almost breathless for the answer. At FORTY-THIRD ANNUAL CONVENTION 257 length the motorist, whose mind worked rather slowly, made answer: “Well, up and down the mountain sides there were some very rough places, but the roads were mostly good in Spain.” He had observed only that part of the country with which he came in contact and which he understood. And just so, for years gone by, the farmer has owned, fed and milked cows; patiently doing the chores at regular hours; caring for the milk, skimming and churning butter; hauling it to market and taking what he got for it, without question; growing at- tached to “Bossy” by coming in contact with her daily. When the calves came the steers were vealed, the heifers kept, bred, and milked in turn and loved because they were the offspring of ‘Bossy’ and seemed to belong to the farm. Then came the era of separators. Some farmer purchased - one on the strength of the talk of some agent or creamery man. And having a good breed of cows, his returns were good. ‘Then farmer No. 1, thinking the separator entirely responsible, put away all his misgivings as to the advisability of purchasing such expensive machinery, bought a separator; but try as he would he could not get the “fat” from the milk nor the returns from the cans of cream he had to market from “Bossy” and her off- spring. Then he began to be interested and inquisitive. Be- ginning to inquire into the matter, and through the efforts of the centralized creamery, he was brought to believe the fauit was in the fact that “Bossy” and her family were not as well bred animals as is possible to have; that he was daily wasting time, energy and feed on “Bossy” and her family. So, though they are still loved, he decides to get rid of them and in place get a better quality of dairy stock, thereby doing his share in helping develop the dairy business. People must pull together for success in any cause. ‘The dairy business was, not many years ago, hardly known, save by a few; and it will not grow by the wayside like worthless weeds or thrive in uncultivated spots. It started as a seedling and needs a vast amount of care and constant culture to keep it alive and growing. Of course, there are a great many workers who would give up the struggle rather than take the responsi- bility of its perpetuation. There is nothing in the name; suc- cess comes with intelligent effort. The problem is worthy the 258 ILLINOIS STATE DAIRYMEN’S ASSOCIATION deepest study of our best men, for it is one of the greatest problems having to do with the wealth of our nation. Reports say: “Dairy products, along with foodstuffs, were sent abroad in large quantities during the fiscal year ending June 30, 1916.” According to recent reports of the United States Department of Commerce, the total amount of dairy exports in I916 amounted to $24,000,000, which was an in- crease of more than $10,000,000 over the exports of 1915. The: greatest increase was in condensed milk, and 37,000,000 more pounds of this product was shipped in 1916 than in the previous year. A total of 156,000,000 pounds, amounting to $12,500,000, of canned milk were exported. The dairy industry in the United States is increasing an handlers of dairy cattle may well expect an era of unusual prosperity just ahead. It is a fine game, well worth putting more of ourselves into, than we have in the past. The centralized creamery is endeavoring to help develop the dairy business and the farmer should look well into the subject and fall in line for in “union there is strength.” And yet another and still greater credit should be given the centralized creamery for it is not only educating the farmer of today, but through them the farmers of tomorrow. The boys and girls, the future farmers and dairymen, read the literature and hear the subject discussed until almost without knowing it and without any efforts of their part, they have learned things of great benefit to themselves. And it is a well known fact that truths imparted to the young fall deep into their minds and hearts and dwell longer in their memories than do the same things brought to bear upon them in later life. So I should say the centralized creamery is a powerful — agency toward the development of the dairy business. FORTY-THIRD ANNUAL CONVENTION 259 CLASS 2.--SUBJECT: “ADVANTAGES TO BE GAINED BY ATTENDING A CONVENTION OF ILLINOIS STATE DAIRYMEN’S ASSOCIATION.” Fred Atkinson. “The advantages to be gained by attending a convention of this association” are numerous; so numerous, in fact, that some may be overlooked in our busy life. The advantages are of such a nature that they not only benefit one line of this won- derful industry, but they are of interest to all who are concerned in the production or manufacturing of those two mainstays of life, milk and butter. To begin with, we can say that at all conventions or meet- ings of this kind, the paramount feature is the exchange of ideas. For instance, we have with us at this time leaders of all branches of the dairy industry, from some of the leading dairy states of the Union, and they come here with one point, and one only in their mind, and that is to.educate and be edu- cated. They come here to exchange with their fellow dairy- man ideas by which they have profited, for other ideas which they may not know, and in that exchange which takes place, both derive a benefit. We must concede that one of the features of this conven- tion is the exhibit of dairy cattle, and we note that this affords» great opportunities to the coming dairyman. At this convention the boy who some day will take his father’s place in the production of milk can see what is being done, just what is being accomplished in the breeding of dairy cattle. This, as I have said before, is one of the features of _ the convention, for it is in the coming generation, that we must cultivate enthusiasm, if we hope to have the industry reach its highest standard of efficiency in the future. We must not overlook the fact that with us, are men who come to discuss the proper construction of dairy barns, and also the raising of proper feed for cattle. This gives a wonderful 260° -* ILLINOIS STATE DAIRYMEN’S ASSOCIATION advantage to the man or boy who is fortunate enough to at- tend this convention. ; Then we notice that much time is to be devoted to the milk supply of the city. This is one subject which confronts every community, and it is one in which few communities have suc- ceeded in attaining the highest standard. We can gain many advantages by having men explain this to us, men who have overcome some of the great difficulties of a city milk supply; and, for this reason, the consumer as well as the producer gains some advantage. The manufacturer of dairy products can also gain many advantages by attending a convention of this kind,‘ because he comes in contact with the men who produce the raw material. He is aided in seeing the difficulties which the dairymen must overcome before butter can be manufactured that is of a desirable quality. The creameryman is vitally interested in obtaining a better quality of cream, and ways and means of improvements are usually discussed from all angles. ‘The dairyman or pro- ducer is mostly interested in economical production of milk and cream, and subjects relating to this important factor are dis- cussed by men who have a wide experience in this line. Thus, both the manufacturer and producer are benefited. The cream- eryman can see how someone else has overcome some difficulty which has confronted his business, thereby he profits from the experience of another. A convention of this kind affords an opportune time and place for the exchange of ideas relative to the dairy industry. The by-products of the dairy are an important factor from the standpoint of profit and loss, and this is very appropriately discussed in ‘The raising of hogs as a sideline to the dairy industry.” Much good has been accomplished through the efforts of various men in the different experiment stations and agricultural schools, and the men who come to us from these institutions to address these meetings are able to give us first hand information as to the accomplishments of various experiments. The exhibits of machinery and accessories are quite ad- vantageous. We can see what methods are being improved upon to make the work easier and improve the quality of the finished product. FORTY-THIRD ANNUAL CONVENTION 261 We must concede that much advantage is to be gained through having the Chief Executive of our State at this meet- ing, for he is himself an ardent dairyman, who has done much to promote the industry, and I am sure that we can be inspired to greater deeds and thoughts by his presence. In conclusion, we can say that the advantages to be gained are: First, “we have been brought to a higher standard of efficiency ;’’ second, “the cultivation of the spirit of co-opera- tion between the producer and manufacturer;” third, “improve- ment in quality of the finished product;’ fourth, “a more eco- nomic production; and last but not least, the germ of enthu- siasm has been placed upon a firmer basis. And as we leave for our various homes, our minds are full of new ideas and better plans for the coming year. 262 _ ILLINOIS STATE DAIRYMEN’S ASSOCIATION Russell Henderson, Hurnrick (Ridgefarm), Illinois. A. visit to a convention of this sort is of some definite advantage to each individual. The breeder and improver of dairy cattle learns to judge animals of this type, as to the points required in a profitable milker. He gets acquainted with im- portant breeders of good stock as well as with the types of their animals on exhibit. 3 The dairyman is enabled to judge the breed best suited to his conditions; to learn how to keep the cows, and to find out how a dairy is operated economically by the aid of pre- pared rations, milking machines, cream separators, and efficient barn and silo arrangements. The milking tests performed, and also the milk and cream testing, are invaluable to him in deter- mining the profit from and value of each cow. Dealers in cream separators, milking machines, barn fit- tings, silos, and dairy supplies in general will learn the rela- tive advantages and prices of their articles as well as make sales. The feed manufacturer and dealer find out the food re- quirements of the milk cow and can compound their feeds ac- cordingly. : Carpenters may learn the best plans for silos, dairy barns, milk houses, creameries, and also the method of construction, time required for putting up, and the prices of the required materials, the ‘latter being essential in estimates and contracts. | The creamery manager is able to keep posted on cream testing, butter making, and efficient operation. The grocer, milk products consumer, and buyer of country produce learn the qualities\of good butter, cheese and evapo- rated milk. The speeches given will no doubt cover topics of interest to all. One may get the benefit of experiments which have required years of labor and which are both labor saving and money saving. They will be given by men “who know,” and will cover facts about prepared rations, care and treatment of cows, type selection in breeding, and various tests for milk and fat production relative to the cost of keeping. eee OE a FORTY-THIRD ANNUAL CONVENTION 263 CLASS 3.---BOYS UNDER 18 YEARS OLD. SUBJECT: “ADVANTAGES OF ATTENDING A CONVENTION OF ILLINOIS DAIRYMEN’S ASSOCIATION,” Will Davis, Ridgefarm, Illinois. The advantages of attending a convention of the Illinois Dairymen’s Association are many, and are offered to many people. Those who go will see and talk with some of the foremost dairymen of the country and get their ideas and methods of running a dairy farm, if he is a farmer, or a creamery, if he runs a creamery. The farmer learns which breed of cattle is best for dairy purposes and what to feed them to get the most butterfat. He also sees drawings of model barns and silos. He sees machinery such as milking machines, separators, milk testing outfits, and stanchions. | His wife learns how to make butter, sees the best churns. She learns how to separate the milk and how best to test the cream. The breeder sees the best cows for dairying in the country, learns how best to take care of calves, the best feed for growing calves, the best conditions for calf raising, and the market for cows and calves. The creameryman learns how best to test cream, how to prepare cream for making butter, how best to make butter, the standard of cleanliness which the state creamery inspector de- mands. He sees machinery used in a creamery, such as agita- tors, churns, testing outfits, and motors. The salesmen and manufacturers have a chance to demon- strate and sell their machinery. They have the chance to ad- vance new ideas and methods. Students see exhibited the best methods of dairying, ma- chinery, best breeds of cattle, and the best conditions of barn and farm in order to raise good calves, if they should ever want to run a dairy farm. Altogether the convention is of great value to anyone who is in any way interested in dairying. It helps the town where it is held by drawing trade for the merchants. 264 ILLINOIS STATE DAIRYMEN’S ASSOCIATION Theron Matthews, Ridgefarm, Illinois, oe To one who is interested in breeding or expects to become a dairyman this convention will be of much interest. It will also be of great interest to the high school student who should know something about the different breeds of cattle and the different kinds of dairy devices. There will be many breeds of dairy cattle and also many of the conveniences which the up-to-date dairyman has. Some of these are: Milking machines, sterilizers, pasteurizers, churns, cheese making machines and cream separators. This will be a very fine place for representatives of con- cerns who manufacture dairy equipment to demonstrate their different machines, as farmers and dairymen from nearly all parts of the United States will be present. They can learn the ways of the farmer and what they most need. People who are thinking of becoming dairymen can look over and judge different-kinds of dairy cattle and also different machinery for the dairy. They can also learn how to provide for and feed dairy cattle, how to care for the calves, what food is best for growing calves and the market for cows and calves. The association with the dairymen would be a source of information of value to the farmer. It would help to better the dairy farm and make farm life more agreeable. The meeting is valuable to Danville because of the good effect on the farmers of the section. Bertrand Sparks, Allentown, Illinois. (His essay given special mention by Prof. G. L. McKay, who marked the essays entered in the contest. ) I think the dairy cattle would be one of the great advan- tages. The Dairy Cattle Show would be a grand sight. We boys on the farm like to look at good cattle and learn all we can about the dairy business, butter making, and the testing of cream. FORTY-THIRD ANNUAL CONVENTION 265 The program is a good one, there is lots to be gained at this convention: First, making dairying a business; second, hog raising a side line to dairy farming; third, creamery operat- ing and analysis of milk; fourth, alfalfa raising and its value as feed; fifth, cow judging. I’m a boy only nine years old. I live with my grandfather ona farm. He milks cows and sells cream to the Peoria cream- ery at Peoria, Ill., so I have some idea of the dairy business. Evan Howell, 11 Years Old, Villa Grove, Illinois. (Given special mention by Prof. G. L, McKay. ) When a boy goes to a convention of the Illinois State Dairymen’s Association, he must listen to what is being said. He will learn how to be a good dairyman if he intends to be one. He will learn the four classes in cow judging. He will learn which cow is the best producer of milk and butterfat. Whether it is the Holstein, Guernsey or the Jersey cow. Alfalfa raising is an important thing to be interested in if he is going to be a dairyman. He will learn how to grow al- falfa and where to get the best price for it, if he sells some of it. Clover raising is important, too. At the lecture you will hear a man speak of rotation of crops. This means one crop on a number of acres one year and another crop there the second year. Clover supplies a sub- stance to the soil, on which some plants can live on and others cannot. Clover takes out substances of the soil at the same time. . You will learn on which side to milk a cow and if you are going to get a patent milker you will learn how to use it. You will learn how to have a clean and sanitary barn and milk house. 266 ILLINOIS STATE DAIRYMEN’S ASSOCIATION SWINE-JUDGING SUGGESTIONS FOR PIG-CLUB MEMBERS. Taken From Bul'etin of Animal Husbandry, U. S. Department of Agriculture. Two distinct types of swine have been developed by different methods. of breeding and feeding for certain market requirements. They are the lard type and the bacon type. In the United States, swine of the lard type far outnumber those of the bacon type. The lard type often is called the American type of hog, because in this country it has reached its highest development. The people of the United States generally prefer this type of hog for their purposes, consequently the majority of feeders produce the rapid-fattening, heavily fleshed lard type. . Corn, which is the principal feed in pro- ducing this type of hog, contains but little of the muscle-forming and mineral substances known as protein and ash, and therefore has a tendency to produce fat at the expense of lean meat. The bacon breeds of hogs are not raised in very large num- bers in the United States. The production of bacon is more general where corn is not relied upon as the principal grain for hogs, even though the so-called lard breeds are used. If the markets demand a better quality of bacon, breeders and feeders will pay more attention to quality and the type of the American or lard breeds doubtless will be modified through change in methods of feeding to meet a large part of such demand. The Lard Type of Hog The lard hog is low set and compact, with a very wide and deep body. The shoulders should be full, although not coarse, with full hind quarters and hams carried out straight to the root of the tail and thickly fleshed down to the hock. The flesh should be thick and evenly distributed throughout the body. The size and weight are determined largely by market conditions. Formerly very heavy hogs were in demand, but at present ani- mals weighing from 175 to 250 pounds ordinarily command the highest prices. The lard hog does not show the quality and densitv of bone that prevails in the bacon breeds. FORTY-THIRD ANNUAL CONVENTION 267 The principal breeds of the lard type are the Poland-China, Berkshire, Chester White, Duroc-Jersey, and Hampshire. Ranked according to their numbers and popularity, the breeds of swine most largely raised in North America in the first decade of the twentieth century are the Poland-China, Duroc- Jersey, Berkshire, and Chester White. Of these the Berkshire is directly of English origin; the three wales may be termed American breeds. The Bacon Type of Hog In conformation the bacon type of hog is very different from the lard type, being longer in leg and body, with less width of back and lighter in the shoulders and neck. On first sight this type is lean and lanky in appearance. The spring of rib in a bacon hog is very characteristic. The side of the hog is used for the production of bacon; therefore much emphasis is laid on the development of the side. The bacon hog has great length and depth of body and is very smooth throughout. Large, heavy hams are not desirable in the bacon hog; the hams should be smooth and taper toward the hock. The Tamworth and the Yorkshire breeds are both of British origin and are recognized as being especially suitable for bacon production. Classes of Hogs Hogs may be divided into two classes, the market class and the breeding class. The market class includes hogs to kill for meat purposes. The butcher wants the best quality of meat with the highest dressing percentage. These go with form, quality, condition or covering, and size or weight. ‘These points also are important from the producer’s standpoint, but in order to be profitable and to possess these qualities the pigs must have inherited constitutional vigor, feeding capacity, and pro- lificacy, the production of large litters. They should have strong, well-covered backs and loins and large, thick hams. Hence the importance of good breeding stock. Breeding animals are similar to market animals in many re- spects, but as they are not kept so fat they do not appear so broad or compact as the market animal. 268 ILLINOIS STATE DAIRYMEN’S ASSOCIATION The same score card may be used for both classes. The fol- lowing points mentioned on the score card are emphasized here because of their importance. Size is important in breeding stock. A mature sow should weigh about 400 pounds, and the male about 500 pounds. Géilts (young sows) should be well grown before breeding. As a result of breeding undersized young sows we can expect smaller pigs that probably will be lacking in constitutional vigor. As a guide or suggestion as to what pigs at various ages should weigh, the following is given: Pigs 10 to 12 weeks of age should weigh 35 to 45 pounds. Pigs 5 to 6 months of age should weigh 100 to 125 pounds. Pigs 8 to 9 months of age should weigh 205 to 240 pounds. Pigs 12 months of age should weigh 300 pounds or more. Form or Type Since “like produces like,” it is important that the breeding stock be true to type, or, in other words, that its body make-up and general appearance be very similar to the description on the score card. If the breeding stock is off type the market hogs will be of such character that the butchers will cut prices. This would result in loss of profit. Feet and Legs The feet and legs are very important. They should be short, straight, strong, of medium size, and placed wide apart. If the pig stands up well on its toes and the dewclaws are an inch clear of the ground we can be sure the bone is strong and that the pasterns are strong enough to carry the weight of the animal when fattened. Quality One important cause of a high dressing percentage is quali- ty. Evidences of quality are soft, fine, silky hair; smooth, soft skin, free of folds or wrinkles; bone of medium size, strong, and dense. The general appearance of the pig should be smooth and refined. ‘These external signs are an indication of the quality of the meat and of the percentage of offal when the animal is dressed. ——EEa OO EE ee FORTY-THIRD ANNUAL CONVENTION 269 Femininity and Masculinity In our breeding stock we should consider sex characteristics, as they are strong factors in the production of desirable market hogs. ‘The brood sow should be a good breeder, a good feeder, and of good type in order that she may transmit these character- istics to her offspring. She should be short-faced and wide be- tween the eyes. She should be long, deep and roomy in body, wide through the hips, large and full in the heart girth. She should have good quality, good bone, fine hair and be refined about the head and ears. Her hack should have a strong arch, her rump should be level and full, carrying its width to the tail head. Her neck should be light on top behind the ears but blending smoothly into the shoulder. Twelve well-developed teats on a neat, nearly straight belly line should be found. The male should be similar save the refinement; that is, he should be heavier in shoulder and possess a rugged masculine appear- ance. In neither male nor female should the jowl be flabby, coarse, or wrinkled; it should be full, firm, and compact. Disposition Bright expressive eyes and an active disposition are essen- tial. These will insure exercise, which is necessary. A wild, nervous, mean sow will ofttimes kill her young either through accident or design. On the other hand, a lazy, sluggish sow that will not exercise is very likely to crush her pigs by accident. Breed Characteristics While all breeds of the same type have the same general characteristics, each breed has its own special characteristics. These are manifested by color, markings, set of ears, shape of dish of face, etc. We should select breeding stock that is true to breed type and characteristics; for such are more apt to be “prepotent and prolific’ (which big-sounding words simply mean that they will produce pigs like themselves and have large litters). Study Farmers’ Bulletin 765, Breeds of Swine, to learn the breed .characteristics. Constitutional Vigor In order that young pigs may be thrifty, active, good feeders they must inherit good constitutions. Evidence of a good constitution is to be found by examining the heart girth, chest, and fore flank. 270 _ ILLINOIS STATE DAIRYMEN’S ASSOCIATION CARE OF MILK IN THE HOME. Bulletin lowa State Dairy and Food Commission. Milk is responsible for more sickness than perhaps all other foods combined. ‘There are many reasons for this: (1) Bacteria grow well in milk unless it is kept at a low tempera- ture; (2) of all food-stuffs, milk is the most difficult to obtain, handle, transport, and deliver in a clean, fresh, and satisfactory condition; (3) it is readily decomposed; and, (4) it is the only food obtained from animal sources consumed in the raw state. Milk is an ideal food for infants. In milk are present all of the food constituents for a well balanced diet for adults. It is readily digested both in the raw and prepared states and its use in food products is endless. Furthermore, milk is the cheapest food containing all of the necessary food constituents. Progressive dairymen understand the principles of handling . milk, and although clean wholesome milk may be delivered to the housewife, it may become unfit for use as a food if carelessly handled in the home. Do not purchase milk that is sold in bulk. Insist upon havy- ing your milk bottled at the farm (not in the wagon) and de- livered to you sealed from all dust, dirt and flies. The insani- tary method of carrying milk cans and measures through the dusty streets with flies alighting on the milk receptacles after alighting on garbage wagons,.sputum, manure, etc., should not be tolerated. Have the milk man place the bottled milk out of reach of dogs and cats and in a cool, shady place. When the milk is delivered, note whether or not it is cold. If the tem- perature is above 50 degrees F., the milk man has been care- less of his refrigeration methods. When the milk is received, the bottle should be held under the cold water faucet and washed thoroughly with as little agita- tion of the milk as is possible. Then note whether there is any sediment in the bottom of the bottle. A sediment shows that FORTY-THIRD ANNUAL CONVENTION 271 the milk is dirty as a result of unclean methods of handling. It your milkman cannot deliver clean milk, change milkmen. The caps used on milk bottles are of two varieties, the waxed paper caps which are fitted into the recessed rim of the bottle, and caps which fit over the top of the bottle. The waxed paper cap is impervious to moisture and dirt yet cannot compare with the caps that cover the top of the bottle, as regards clean- liness for the reason that there is always some dirt which col- lects around the edges of the cap that is difficult and practically impossible to remove while the milk is in the bottle. Unless you are familiar with the conditions at the dairy, such as the health of the cows, the manner of milking and the care the product receives, the milk should be pasteurized in the home. Pasteurization in the home may be performed without any apparatus other than is found in the common cooking utensils. Select a pail somewhat larger than the bottle or bottles of milk and place an inverted, perforated pie tin in the bottom to pre- vent bumping. Set the bottles of milk on the pie tin and fill the pail with water to the level of the milk in the bottles. Punch a hole through the cap, or in case nursing bottles are used, plug the necks with absorbent cotton. Heat on the stove or over a gas burner until the water just begins to boil, then remove from the fire and allow to stand for twenty minutes. Replace the water in the pail gradually with colder water until the bottles have been cooled to the temperature of the tap water, then place on ice until ready for use. By the process of pasteurization, the milk should be heated to a temperature of not less than 145 degrees F. and not more than 150 degrees F. The milk should be allowed to stand at this temperature for from twenty to thirty minutes, then quickly cooled and kept on ice until used. After pasteurization, it is always well to remove the caps from the ordinary milk bottles and invert a glass tumbler over the bottle as a protection against dust. During the process of pasteuriza- tion, it is preferable to have a thermometer in the bottle of milk so that the temperature may be accurately controlled. Another source of contamination is the condition of the refrigerator which should always be sweet and clean. Milk absorbs odors very rapidly so that care must be taken not to 272 ILLINOIS STATE DAIRYMEN’S ASSOCIATION place the milk in foul smelling refrigerators or near odorous food products. As stated above, milk should be placed in direct contact with the ice. A Word Regarding Evaporated Milk.—Upon the market are two products, one known as evaporated milk, which is cows’ milk evaporated in a vacuum pan so that 100 pounds of whole milk yields about 45 pounds of evaporated milk. This product is sterilized in the can with heat. ‘The other product is known as sweetened condensed milk. This is very similar to the evapo- rated whole milk but contains about 40 per cent of cane sugar. This product is preserved by the added sugar. We do not rec- ommend these condensed or evaporated milks in infant feeding, except in rare instances and then only on the advice of a physi- cian. Someone has rightly said: “I am a firm believer in canned foods—in polar expeditions and military operations but not as food for infants as they are not engaged in these opera- tions.” : Milk should be handled as follows: i. (1) Have dealer leave milk in a cool, clean place, pro- tected from sun and from the visits of dogs, cats and flies. (2) Take in as soon after delivered as is possible. (3) Wash cap and outside of bottle in clean, cold water. (4) Place at once on ice. (5) Have no odorous substance in the ice box. (6) Do not remove the milk from ice box until you are ready to use it. (7) See that all milk receptacles are clean and well scalded before use. (8) Keep bottle covered with an inverted tumbler. (9) Wash and scald bottles as soon as they are empty. The following bulletins of interest to the housewife have been issued by this department: Bulletin No. 13, Flies; Buile- tin No. 14, Nutritive Value of Foods. Copies may be obtained by addressing a postal card to W. B. Barney, Dairy and Food Commissioner, Des Moines, Iowa. The following bulletins issued by the United States Depart- ment of Agriculture will be of interest. Copies may be secured free of charge by addressing your Congressman or Senator: FORTY-THIRD ANNUAL CONVENTION 273 Farmer’s Bulletin No. 607. The Farm Kitchen as a Work- shop. | pone. . 490. 1413. 4 G75: 3303. 51903: - 337: L233. . 190. - 149. LiLa2: La28; Production of Clean Milk. - Bacteria in Milk. Care of Milk and its Use in the Home. Care of Food in the Home. Use of Milk as a Food. Preservation of Eggs. Cheap and Efficient Ice Care of Cream on the Farm. Milk from Diseased Cows. Methods of Milking. Digestibility of Milk. Foods, Nutritive Value. Fegs and Their Use as a Food. 274 ILLINOIS STATE DAIRYMEN’S ASSOCIATION STANDARD VARIETIES OF CHICKENS. I. THE AMERICAN CLASS. R. R. Slocum, of Animal Husbandry Division, U. S. Department of Agriculture. Practically every farm in the United States keeps chickens. In the majority of instances the flock of poultry is kept merely as a side line, to utilize material which otherwise would go to waste, and to furnish eggs and meat for the farmer’s table. At many seasons of the year the flock will produce a large surplus over what. is needed for the farmer’s own use, and this when sold yields a considerable income, sometimes sufficient to pay for the groceries and wholly or in part to clothe the family. The Kind of Chicken the Farmer Wants To meet these demands the farmer therefore desires a breed or variety of chickens which are not only good layers, but also have size enough to provide suitable carcasses for the table. The breeds which meet these two demands are commonly called the general-purpose breeds, and in the main are those comprising the American class as given in the American Standard of Per- fection. The Orpington, belonging to the English class, is also a well-known general-purpose breed in this country. The gen- eral-purpose breeds are undoubtedly the most popular breeds in the United States. Certain of these, namely, the Plymouth Rocks, Wyandottes, Rhode Island Reds, and Orpingtons, com- pose the bulk of pure-bred poultry kept on the general farms, and their blood is evident in most of the farm flocks. Characteristics of the General-Purpose Breeds In size the general-purpose breeds are intermediate between the meat breeds, such as the Brahmas, and the egg breeds, such as the Leghorns. They are of a much quieter temperament than the egg breeds, and for that reason are more easily handled in confinement. They mature earlier than the meat breeds, but not so quickly as the lighter egg breeds. In activity and ability FORTY-THIRD ANNUAL CONVENTION 275 to “rustle” for a living they are again intermediate between the meat and the egg breeds, but are good foragers. Because of the fact that they fatten readily and are of a fair size they are very popular with the poultry packer, and sell to better advantage in those localities where the farmer is compelled to look to the poultry packer for a market for his fowls. Because of the tendency for the general-purpose breeds to put on fat much more readily than the egg breeds, they must be fed more carefully when kept in confinement, otherwise there is a tendency for them to “break down behind,” in other words, to accumulate an excessive amount of fat in the abdominal re- gion. Where the fowls have free range, however, this trouble is not likely to occur. They are sitters and make good mothers. This is an im- portant consideration where the farmer keeps only a small flock ‘and does not wish to invest money in hatching and brooding equipment. All of these birds are layers of brown eggs. In consequence, they are not as suitable for conditions where a premium is paid for white eggs; under such conditions, where large poultry farms have been established, the White Leghorn has come to be the most popular fowl. All the American breeds are clean legged; that is, they have shanks free from feathers. ‘They also have yellow legs and skin, except the Java, in which the legs are black or leaden blue and yellow. In the markets of the United States the former is a desirable point, as the demand is for yellow skin and legs in table fowls. Breeds and Varieties The American class includes the following standard breeds and varieties: 7 Breeds. Varieties. Plymouth Rock...... Barred, White, Buff, Silver Penciled, : | Partridge, Columbian. Wryandotte:......... White, Buff, Silver, Golden, Partridge, Silver Penciled, Columbian, Blackk. ee ee Black, Mottled. - Dominique. Rhode Island Red.. Single Comb, Rose Comb. Buckeye. 276 ILLINOIS STATE DAIRYMEN’S ASSOCIATION In describing these breeds and varieties it is the intention tq give only a general statement of their appearance and character- istics. For a description sufficiently detailed to enable one to breed exhibition specimens it will be necessary to refer to the American Standard of Perfection, a book published by the Amer- ican Poultry Association, which is the guide by which all the poultry shows in the United States are judged. The Plymouth Rock The Plymouth Rock has been for years the most popular breed in the United States. The Barred Plymouth Rock was the original variety and was developed in the United States, various lines of blood being used in the making. It is prob- able that the Dominique, the Black Cochin, the Black Java, the Brahma, and the Pit Game were used for this purpose. The size and type or shape of all the varieties of Plymouth Rocks are supposed to be identical. In general the breed may be de- scribed -as a good-sized, rather long-bodied chicken, with fairly prominent breast and good depth of body, showing when dressed a well-rounded, compact carcass. This breed has a single comb and yellow legs, bill, and skin. The standard weight of cocks is 9% pounds; of hens, 744 pounds; cockerels, 8 pounds; pul- lets, 6 pounds. ‘They are layers of good-sized, brown-shelled eggs, and are reputed especially as winter layers. The Barred Plymouth Rock is by far the most popular general-purpose or farm fowl. This variety has so long been a favorite with the general public that the barred color is gen- erally associated with quality in table fowls. The Barred Ply- mouth Rock plumage is a grayish white, each feather of which is crossed by dark bars which are almost black. It is desired that these bars should be as even in width, as parallel, as straight, and as well carried down to the skin as possible. Each feather should end with a narrow, dark tip. The barring in the hackle and saddle is narrower than in other sections. The alternating dark and light bars give a bluish cast or shade to the general color, which should be even throughout the surface. It is com- mon for solid black feathers or feathers which are partly black to occur in practically all strains in this variety, but this should not be taken as a sign of impure breeding. Black spots are also _ Eee eee error FORTY-THIRD ANNUAL CONVENTION 277 common occurrences on the shanks, particularly in females, but this does not indicate impurity. There is a decided tendency for the males of this variety to come lighter in color than the females, and for this reason breed- ers are usually obliged to resort to two separate matings, one for the production of males of standard or exhibition color and the other for the production of females of standard or exhibi- tion color. This system of breeding is known as double mat- ing. In mating for males of exhibition color a male of about standard color is used with medium dark females, or those two or three shades darker than females of exhibition color, in which the barring is as distinct and as narrow as possible, showing a clear-cut line between the black and white bars. This mating is known as the cockerel mating, because it produces a greater percentage of exhibition or standard-colored males, while the females produced are too dark in color for exhibition, but are suitable for continuing this line of breeding. In mating for females of exhibition color, females of about standard color are used with a medium light male or one that is two or three shades lighter than males of exhibition color, but which shows distinct barring and as strong barring in the undercolor as can be obtained. This mating is known as the pullet mating, be- cause it produces a greater percentage of females of exhibition color, while the males produced are too light for exhibition, but may be used to continue this line of breeding. The White Plymouth Rock is the second most popular variety of this breed. All the characteristics of the White Ply- mouth Rock are supposed to be identical with those of the Barred Plymouth Rock except color. As a matter of fact the White Plymouth Rock tends to run somewhat larger in size, and the type is a little more uniform and a little better than that of the Barred Plymouth Rock. In color the White Plymouth Rock should be a pure white throughout, free from black ticking and from any brassiness or creaminess. The Buff Plymouth Rock is distinguished from the other Rocks by the color alone, which should be an even shade of golden buff throughout. Shafting, or the presence of feathers having a shaft of different color from the rest of the feather, and mealiness, or the presence of feathers sprinkled with lighter 278 ILLINOIS STATE DAIRYMEN’S ASSOCIATION color as though powdered with meal, are undesirable. As deep an undercolor of buff as it is possible to obtain is desirable. There is a great difference of opinion as to what constitutes desirable buff color, some favoring the lighter color, approach- ing lemon, while others favor a much darker buff, approaching — red. The important point is to have the shade as even as pos- : sible over the entire surface. | The Silver Penciled Plymouth Rock is one of the new vari-— eties. Its plumage is distinctive and very beautiful. In general, the plumage of the male consists of a silver white top color, extending over the shoulders and back, the hackle and saddle striped with black. The rest of the body plumage, including the main tail feathers and sickles, is black. ‘The wings when folded © show a bar of black extending across below the shoulder. Be-— low this the wing shows white, due to the white on the outside — of the secondaries. In the female the general trend of color is — gray, with delicate, distinct, concentric penciling of dark on each feather except the hackle, each feather of which is silvery white with a black center, showing a slight gray penciling, and the main tail feathers, which are black, with the two top feathers showing some penciling. The color of the plumage is practically the same as that of the Dark Brahma. The Partridge Plymouth Rock is also one of the newer varieties of this breed. The coloring of this variety is very attractive and is practically the same as that of the Partridge Cochin and also of the Silver Penciled Plymouth Rock, except that the white of the Silver Penciled is replaced by red or red- dish brown. The Columbian Plymouth Rock, a variety of comparatively — recent origin, is very attractive in coloring and has proved quite popular. In general the color is white, the hackle feathers being black with a narrow edging of white, and the main tail feathers black, the tail coverts being black with a distinct white lacing. The wings also carry some black on the primary and secondary feathers, which is almost hidden when the wings are folded, The color of this variety is practically the same as that of the Light Brahma. FORTY-THIRD ANNUAL CONVENTION 279 The Wyandotte The Wyandotte is a rose-comb breed and is characterized is a breed of curves. The body is comparatively round and set somewhat lower on the legs than the Plymouth Rock. It is nclined to be a looser feathered breed, and its general shape und character of feathering gives it an appearance of being somewhat short backed and short bodied. The Wyandotte is a breed which also was developed in the United States, and has dvecome very popular. The Silver Wyandotte was the original variety, and it is generally believed that the Dark Brahma, the Silver-Spangled Hamburg, and the Buff Cochin played a part in its origin. It is somewhat smaller than the Plymouth Rock, the standard weight being, for the cock, 814 pounds; hen, 6% pounds; cockerel, 714 pounds; pullet, 544 pounds. The hens are fairly prolific layers of brown eggs, are reputed to be good winter layers, and the breed as a whole makes a fine table fowl. The young chickens do not tend to have the same leggy stage which is characteristic of the Rocks and most of the other general-purpose breeds, and the breed is therefore well suited for the production of broilers. Like the Plymouth Rock, all the varieties of this breed are yellow legged and yellow skinned, which adds to their market popularity. In the Silver Wyandotte the male has a silver-white back and saddle, the hackle and saddle feathers being striped with black. The feathers of the body and breast are white, each laced with a black edge. The main tail feathers are black. The fluff is a slate color with some gray mixture. The color of the female shows white feathers laced with black over the entire body except the hackle, which is black laced with white, and the main tail feathers, which are black, and some black in the wings, while the fluff is slate mixed with gray. The color com- bination and the character of markings of the Silver Wyandotte make this a very attractive variety. In the Golden Wyandotte the general color scheme is the same as in the Silver Wyandotte, except that the white of the Silver variety is replaced with red and reddish brown. Like the Silver Wyandotte, the color and markings of the Golden are very attractive. | 280 ILLINOIS STATE DAIRYMEN’S ASSOCIATION The White Wyandotte is undoubtedly the most popular variety of this breed. The color is white throughout, and should be free from any brassiness or creaminess or black ticking. In the Buff Wyandotte the color should be an even shade of buff throughout, being identical with that of the Buff Plymouth Rock. In the Black Wyandotte the color is black in all sections, showing a greenish sheen, free from purple barring. The under- color is lighter, somewhat on the slate order. In the Partridge Wyandotte the color is the same as in the Partridge Plymouth Rock. In the Silver-Penciled and Colum- bian Wyandottes the color is the same as in the corresponding varieties of the Plymouth Rocks. The Java The Java is one of the oldest breeds developed in the United States. In general this fowl tends to be long in body and broad in back. The comb is single, and the legs of the Black variety are black, or black approaching yellow, while those of the Mottled variety are yellow and leaden blue. The color of the legs detracts somewhat from the fowl for market purposes. The skin, however, is yellow. The hens are good layers of brown-shelled eggs, and the fowls are suitable for table purposes. This breed is not very commonly found at the present time. — The standard weights are: Cocks, 94 pounds; hen, 7% pounds; cockerel, 8 pounds; pullet, 614 pounds. There are two varieties of Javas, the Black and the Mot- tled. ‘The color of the Black Java is black throughout, with a greenish sheen on the surface plumage. Purple barring is un- desirable. In the Mottled Java the plumage is a mottled black and white throughout, the black being more plentiful than the white. The undercolor of the Mottled Java is slaty. The Dominique The Dominique is also one of the oldest of the American breeds. "he Dominique color is associated in the minds of people throughout the country with the barnyard fowl and is frequently confused with the Barred Plymouth Rock color. The Dominique is somewhat smaller and somewhat slighter in body, with a tail somewhat longer and sickles more prominent, than FORTY-THIRD ANNUAL CONVENTION 281 the other American breeds. This breed has a.rose comb and yellow legs and skin. The hens lay brown-shelled eggs and are good table fowls, although somewhat smaller than the other general-purpose breeds. The standard weights for this breed are 14, Cock, | 7 pounds; hen, 5 pounds; cockerel, 6 pounds; pul- let, 4 pounds. The pure-bred Dominique is not extensively kept at the present time in the United States. | | In color of plumage the Dominique has a general bluish ‘or slaty cast, the feathers in all sections being barred throughout ‘with alternate, rather irregular, dark and light bars. The mark- ings somewhat resemble those of the Barred Plymouth Rock, but are less distinct, and lack the clean-cut character of the Ply- ‘mouth Rock barring. Like the Barred Plymouth Rock, each feather should end with a dark tip. The Dominique male may be, and often is, one or two shades lighter than the female. Slate -undercolor occurs throughout. The Rhode Island Red The Rhode Island Red is one of the newer breeds which have been developed in this country. At the present time it ‘bears an excellent reputation among the farmers and is kept very extensively throughout the farming districts. The breed originated in Rhode Island, where it was developed by the farm- ers engaged in poultry raising. The Malay, Buff Cochin, Buff Leghorn, and Wyandotte are said to have been used in its de- velopment. In type the Rhode Isiand Red has a rather long, rectangular body and is somewhat rangier in appearance than the Plymouth | Rock or the Wyandotte. The hens are prolific layers of brown- shelled eggs, and the breed makes a very suitable table fowl, having yellow legs and yellow skin. The Rhode Island Reds have enjoyed an excellent reputation for hardiness, which, in | the main, they have well deserved. The standard weights for this breed are: Cock, 814 pounds; hen, 6% pounds; cockerel, 7% pounds; pullet, 5 pounds. There are two varieties of the Rhode Island Red which are | | jdentical in color and type, but one of which has a single comb and the other a rose comb. 282 ILLINOIS STATE DAIRYMEN’S ASSOCIATION In color the Rhode Island Red is a rich, dark red, approach- ing a mahogany. It is desired to have this color as even as | possible over the entire surface. There is a tendency, however, — for the hackle and the lower part of the saddle of the male to be © lighter in color than the back and shoulders. The main tail feathers in both sexes are black, and the wings also show some black. In the hackle of the female there is also a slight ticking of black. ‘The undercolor of all sections should be red, and free from a dark or slaty appearance, which is known as smut. The Buskeye The Buckeyes are an American breed af comparatively re- cent origin. In type they approach somewhat to the Cornish, being erect and broad-shouldered. The standard weights are: Cock, g pounds; hen, 6% pounds; cockerel, 8 pounds; pullet, 514 pounds. This breed has a pea comb, which doubtless comes | from the Cornish blood used in originating it. The hens lay brown eggs. In color Buckeyes are mahogany bay, which is slightly darker on the wing bows of the males. The flight and tail feathers often carry black as well. The undercolor should be red, except in the back, where a bar of slate is desired. FORTY-THIRD ANNUAL CONVENTION | 283 MEMBERSHIP LIST. ATWOOD, CHAS., Alta. | AYRES, JOS. W., Danvens. ALEXANDER, C. B., Chicago, 175 W. Jackson, Star Union. ARNOLD, A. H., Chicago. BENJAMIN, J. L., Pana. ~BLAKER, A, H., care of Sharples Separator Co., Chicago. BILL, E. L., 1522 Michigan Blvd., Chicago. BRUBAKER, D. M., Freeport, Box 142. BEACH, H. M., Separator Co., St., Chicago. BARTLEY, J. ¥F.; Danville. BERCHER, W. F., Decatur. BOSS,.F. W., H. C. Christians Co., Chicago. care of DeLaval 29 KE. Madison 719 Grant St., CAMPBELL, L. R., Danville, IIL, [ie CAMBRIDGE, CHAS. M., Tuscola, Iowa, R. 2. CRABTREE, J. S., Paris, R. 7. CHURCH, W. D., Caledonia. COLLIER, W. B., Taylorville. CAVEN, GEO., 136 W. Lake St., Chicago. CLARK, E. M., Dairy Dept., Cham- paign. DYE, W. W., 19 S. Vanilla, Dan- ville, Ill. DOLAN, W. H., 733 E. Marquette Road, Pana. DANVILLE PURE Danville. DUTOUR, R. J., Watseka. DAVIS, W. C., Boyleston. MILK CO., ATKINSON, FRED, 1708 N. Bloom St., Streator. ANDREWS, W. A., Rankin, III, Fee. AUSTIN, F. G., Effingham. BOWMAN, H. B., Danville. BURKAY,.” HAL. Paris, “THA net BRUEGGERMANN, THOS. W., Stillville. BRADLEY, E. F., Momence. BICKNELL, J. S., Lovington. BESSIRE & CO., Indianapolis, Ind. BERTRAM, C. L., Litchfield. BUTTEL, G.P., 257 -W, Gist Place; Chicago. BURKHOLM & McNEILL, Carter- ville... 1. BRYAN, W. J., Carbondale, R. 1. BELDERBACH, J. W., Carbondale. BOST, G. W., Murphysboro. COCKCRAFT, R. Ms; Paris,;. Ry 2: COLLYER, F. P., 203 S. Water St., Chicago. COGGESHALL, L. B., Ridge Farm. CARPENTER, C. W., Shelbyville. CALLAWAY, ARCH., Taylorville. CREDICOTT, H. T., Freeport. COX... LF; “Ebebes. CHAPMAN, J. C., Vienna. CAPPS, W. LEE, Hinsdale. DAVIDSON, D. E., 1531-45 Kings- bury St., Chicago. DENSMORE, H. A.,, Box 295. DU BOSS, G. L., Cobden. DUNKEL, GEO., Mt. Carmel. DITTER, H. E., Flora. Charleston, 284 ILLINOIS STATE DAIRYMEN’S ASSOCIATION EDWARDS, PAUL, Danville, R. 3. EMEL, FRANK, Sullivan. EBERSOL, E. T., 3358 Lexington St., Chicago. FRAZIER, GEO. JR., Villa Grove. FORTUNE, BERT, Metcalf, Tusco- la Creamery Co. FOSTER, L. J., Auburn. FREDERICKS, A. F., Elgin. FLETCHER, B. F., Dalton City, i: an GEORGE, CLAYTON R., Lafayette, Ind. GRAY, SAMUEL, Hastings. GREENE, S. F., 7617 Union Ave., Chicago. GILKERSON, CHAS., Marengo. GRIMSHAW, J., Lake Villa. GILFORD, HARRY P., Springfield, Box 495, HODGE, B. A., Danville. HULETT, W. S., 1089 W. Main St., Decatur, Il. HARSHMAN, P. B., Sullivan. AULCEH.. B.-6., U.+of Oh, Urbans. HERSCH, WM., Streator. HARDING, H. A., U. of lll., Urbana. HIGHLAND STOCK FARM, Dan- ville. HORNEMAN, H. C., Watseka. HARWOOD, O. E., 306 W. Austin Ave., Chicago. HEMMINGSEN, N., Danville, R. 1. HIGHTOWER, W. M., 1851 Rail- way Bldg., St. Louis, Mo. HUDSON, J. H., Bloomington. HILL, C. R., Sullivan. HOAR, J. H., 174 W. So. Water, Chicago. HOY, PETER, Lombard. EASTERLEY, H. G., Carbondale. ETHERTON, J. H., Carbondale. ELLIOTT, W. ., Marien... FILSON, C. N., Salem. FIELDEN, HENRY, Byron, Rock River Farm. FOSS, CHAS., Cedarville. FARQUHAR, Grantsburg. FIELDS, W. W., Enfield. FOSTER, N. M., Gorham. ils GREEN, B. C., Petroleum, Ind. GOBEN, C. P., 1635 N. Logan St., Danville. GALBRAITH, JOHN T., Carbon- dale. GALEENER, G. E., Vienna. GEMMILL, C. E., Cutler. GILBERT, J. O., 922 N. Chureh St., Decatur. HEATH, N. P., White Heath. HOCKER, ELMER, Farina. HORNEMAN, W. A., Fairfield, Ia. HUNG FAR LO CO., Danville. HASKELL, W. J., Danville. HORN, L. C., Sullivan. HOUGH, WM., Olney. HOLTER, H. L., 1200 Otis Bldg., Chicago. HERRIN, P. D., Herrin. HAYS, J. D., Elkville. HUSSMAN, T. H., Hoffman. HUGHES, HERMAN, Carbondale, Be as HENRY, H. O., Beecher City. HOLTGRAVH, M. G., Aviston. HERSCH, N. M., Streator. HOLTERMAN, G. W., Anna. HOLTERMAN, C. EARL, Anna. FORTY-THIRD ANNUAL CONVENTION 285 Rien. ui. P.,. Farina. JONES, J. W., Danville, R. 5. JAQUESS, A: L., Mt. Carroll. JOHNSON, R. F., Assumption. JENKINS, E. P., Catlin. JONES, IRA R., Danville. JEFFS, B. G., 1051 W. 35th St., Chicago. JAMES, S. E., 112 W. Adams St., Chicago, N. Y. D. KIRKBRIDGEH, CLAUDE, care of Sugar Creek Creamery, Pana. KELLY, A. J., care of Coyne Bros., Chicago. KIRK, WALTER, 313 North St, El- gin. KERNS, C. E., care of Fox River Butter Co., St. Louis, Mo. KING, H. W., Glenwood. KATTERJOHN, C. M., 1722 S. 5th St., Springfield. LOZIER, C, A., Charleston. LUCKEMAN, LLOYD, Jackson- ville. LOCKWOOD, FRED, Danville. LYONS, J. R., Marissa. LIERMAN, JOHN, Champaign. FRANK L. LYNN, care of Stern & Maley Co., Chicago. LINDSEY, W. A., Tuscola. McALISTHR, R. H., Muncie, R. 1. MULLER, N., Barry. MATTSON, W., Ridge Farm. McINTYRE, J. D., Newman, R. 2. MASON, J. P., Elgin. McKITTRICK, J. F., Lakewood. MARBLE, W. N., Danville, R. 5. JENSEN, C. B., Roodhouse. JORGENSEN, FRED, Champaign. JORGENSEN, J. B., Champaign. JONES, W. P., 8385 S. Hermitage Ave., Chicago. JANSEN, A. F., Effingham. JOHNSON, H. M., Stewardson. JOHNSON, WM. M., Grantsburg. K KEYLER, E. G. KEMP, J. A., Paxton. 3 KOCH, ARTHUR, Helvetia Milk Condensing Co., Highland, II. KIMEL, C. H., Cobden. KIRKENDALL, E. E,, Box 78. KOORS, F. J., Fairfield. KIMMEL, MRS. E. E., Elkville. KOCH, ARTHUR, Highland. Decatur, LOEFFLER, WM. F., Danville, R. 8. LAMB, GEO. A., Erie Dispatch, Chicago. LALLY, W. A., N. Y. D. Merchants L & T Bldg., Chicago. LAY, JOSEPH, New Bernside. LOY, BLISS, Effingham. LOY, JOH, New Bernside. MAY. “€.. “f 5 Star Terre Haute, Ind. MAHLE, GEO., care of Sugar Creek Creamery Co., Danville. MOZEALOUS, JOHN P., Dixon.. MACK, ELMER, care of Creamery Package, Springfield. Union Lines, 286 ILLINOIS STATE DAIRYMEN’S ASSOCIATION MANNING, C. B., Shelbyville. MILLIGAN, J. M., Waveland, Ind. MIKKELSON, W. K., 1002 Great Northern Bldg., Chicago. MORRELL, M. H., Pana. MILLER, G. B., care of Swift & Co., Jacksonville. McDOUGALL, GEO., 404 Sacks Bldg., Indianapolis, Ind. MILLER, J. W., Sidell. N NEWMAN, JOHN B., Elgin. NEWMAN, JOSEPH, Elgin. NIELSEN, LOUIS, Galesburg. NOVAKOW, L. R., Peoria Cream- ery Co., Peoria. NEVENS, W. B., care of Univer- sity, Urbdna. NELSON, JOHN, Peoria. O O’HAIR, W. S., Paris. OTIS, SPENCER, JR., Barrington. PAGE, A. C., Orange Judd Co., 1522 Mich. Blvd. Bldg., Chicago. PETERSON, GEO. O., 351 S. Ho- man Ave., Chicago. PIERCE, CB, G. & By 1,12 W. Adams St., Chicago. PHILLIPS, W. A., Metropolis. POYNTON, J. G. Ft. Atkinson, Wis. PARRISH, S., H., Paris, R.,2. PARRISH, E. C., Oliver. PATTON, L. W., Sparta, R. 4. PATTER, L. T., Jacksonville. PRATT, T._©.,.. Catlin: PLANT, M. S., Danville. POSTER, G. M., Broadlands. ROHOL, A. H., care of Lepman & Heggie, Chicago. RICH, F. E., Peoria Creamery Co., Peoria. MARPLE, W. P., care Fox River Butter Co., Chicago. MOGLE, GEO., Freeport. MASON, F. S., Elgin. MILLER, B. F., Carterville, R. 3. MYERS, M. E., Carbondale. MALAN, F. L., Pinkneyville. MAHAN, D. H., Cambria. MUCKLEROY, R. E., S. Ill. Nor- mal University, Carbondale. NAFIS, L.. FS Blvd., Chicago. NEWMAN, WALTER, 922 Spring St., Elgin. NATIONAL FIRE PROOFING CO., 327 ‘S. LaSalle St., Chicago. NEWBERY, J. R., Newton. 544 Washington OXLEY, H. D., 1114 Corn Exchange Bldg., Chicago. PRICE, E. L., Muticie, Biv PLYMIRE, C. H., Sidney. PETERSEN, N. A., Sigel. PANIGORT, E. A., care of Blue Valley Creamery Co., Chicago. PIRTLH, J. M., Centralia. PENROD, W. H., Clinton. PENNINGTON, C. J., Decatur. PATTERSON, CLYDE O., Sullivan, PAFFMEIER, J. F., Litchfield. PATTERSON, C. O., Sullivan. PIERCE, JOHN, Mason City. POSTLE, J. W., Irvington. PICQUEL, WALTER, St. Marie. PALMER, CHAS., Noble. PERKINSON, J. O., Carbondale. RENNER, C. L., 467 Columbia, El- gin. ROBERTS, JOE, Ft. Atkinson, Wis. RICHMAN, D. F., Villa Grove. ROUAND, C. D., Sidell, R. 1. FORTY-THIRD ANNUAL CONVENTION 287 RENFRO, R. E., Carbondale. RICHARDS, G. S., Kane. RENTFRO, R. C., Mt. Vernon. ROBINSON, WILLEY G., Carbon- dale. SLIGAR, J. W., Effingham. STEEN, HERMAN, Prairie Farm- er, Chicago. SKOOG, PAUL L., Chief Dairy In- - spector, State Board of Health, Springfield. SNYDER, C. E., Farmer, Chicago. SARGENT, CHAS., |. ea SCOTT, H. M., Anasmith. SCHUKNECHT, H. E., 337 W. Mad- ison, Chicago. SCHERTZ, BEN, Roanoke. STRUBHAR, PETER, Washington. STEWART, C. J., Decatur. SHILLING, S. B., 1386 W. Lake St., Chicago. STEPHENS,” E.~ S., Bldg., Chicago. SHADE, H. R., Urbana. SIMONSON, THEO., Quincy. care of Prairie Poland, Ind., McCormick TEN BROCK, DREW, McLean. TRUE, L. J., Urbana. TOMLINSON, C. S., Rossville, R. 2. TAYLOR, TOM, Catlin. THOMPSON, J. K., Potomac, R. 3. UPTON, E. N., Effingham. VAN VALKENBURG, S., Danville. VERMILLION, W. T., Spencer, Ind. VAN PELT, H. G., Waterleo, Ia. ROBERTS, MRS., Carbondale. RENDLEMAN, CHAS., Carbondale. ROLLINS, FRED, Murphysboro. RAINEY, J. L., Mt. Vernon. SLATER, E. K., Blue Valley Cry. Co., Chicago. SPRAY, THOS. H., Grant Park. SMITH, SIDNEY B., Springfield. SUMMERS, H. M., America Mill- ing Co., Peoria. SINGER, CHAS. N., 327 S. LaSalle St., Chicago. SCHUESTRER, F. E., Illinois Dairy Co., Springfield. SNOW & PALMER, Bloomington. SCOTT, F. M., O’Fallon. SMITH, W. R., Princeton. SMITH, W. J., Creamery Package Co., Chicago. SUDENDORF, E., 136 W. Lake St., Chicago. SNIDER, W. J., Carbondale. SUTHERLAND, H. C., Carbondale. SECKRONHE, H., Salem. SWARTZ, S. J., Elkville. TREGER, L. E., 707 Fulton St., Indianapolis, Ind. TRIMBLE BROS., Trimble. . TURNER, C. C., St. Louis, Mo. TROGER, L. E., Farina. UNITED DAIRY CO., 835 S. Her- mitage Ave., Chicago. Vv VOLLMER, PETER, Tuscola, Cry. Atwood. VESS, J. G., Jacksonville. VOIGHT, C. H., West Salem. 288 ILLINOIS STATE DAIRYMEN’S ASSOCIATION W WINKLER, W. E., 1851 Railway Exchange Bldg., St. Louis, Mo. WIGGINS, L. W., Springfield. WING, F. H., 412 Grant St., Dan- ville. WOODBURY, A. G., 515 N. Ver- milion St., Danville. WARNER, M. B., American Homi- ny Co., Decatur. WOODBURN, G. A., 1514 §S. 10th St., Charleston. WALTERS, FRANK, Gessie, Ind. WINSLOW, L. A., 108 W. Adams St., Chicago. WEBB, H. H., Mulkeytown, R. 1. YODER, A. J., Sugar Creek Cream- ery Co., Arthur. ZIMMERMAN, FRED, Washington. ZOTT, E. A., Railway Exchange WITHERKEL, F. H., Quaker Oats Co., Chicago. . WEBSTER, J. W., Danville. WOLLIN, A. A., State Dept. Food - and Dairies, Kimball Bldg., Chi- cago. WALDRON, TOM, Desota. WALKER, VIRGIL, Palestine. WILLIAMS, R. A., Murphysboro. WILLSFORD, R. J., Jonesboro. WING,. B. H., Cairo, WALTON, E. B., Anna. WEBB, H. H., Mulkeytown. WEDDIGH, F. J., Kaneville. pa & v4 YACKEY, FY G., Fig, Z Bldg., St. Louis, .Mo Page IRENE ETUDE ED 8S sis see's ayers oa sda seas dae bap lke ak aw oh ele emane 3 TE aires a hee i Sry icueck o's, aoe 18 Gs See saRE witslt oo tesinkimne & Uhadheelavad whe abelouhe 4 eas 5.5 go os Rete ked bore Rita SEES SS haar Oe. Ss aaa 5 Proceedings of Forty- aenird. Annual sConvention | .75.20. % 5 Shs. e da ek 9 rm CICOIMIC Ss. Me i Pecan os cle sete se ee be ecb Sa ce anna vaws 9 reo Is, INGWMAN 6 cece scssajeels sso 0b eine ce dates sada des 10 EEerITICS: FOSS 2.4 sis os ho oes lle eed bos a wb me all be wlan « 12 SENNTIS GE (COUAINILLCES. os. aie, 5 oa. es aint eo's age: cPevE >< he abe oncee ols 088% 2 o 24 ee PT PAVEN DONE Ls es. soo ws SoS oe fala od wale aoe Boras dea slew oe 26 —_eerthte. Dairy bull,” John Michels ........ 06.0608 wands 32 —‘When the Cows Come Home,” Judge W. B. Quarton .......... 38 —“Explanation of Analyses of Milk Samples,” Andrew A. Wollin.. 58 ee Re ON FPA TOIIR Se s. Bh cusaud tas, a el sk Gohce , 6,606.0 a do bePe D Gai alecelade 66 —“‘Alfalfa Raising and Its Value as Feed,” HE. T. Ebersol ......... 76 ——oome © nases of The Dairy,’ Prof. G. L. McKay ........6..0.... 84 —‘Bull Association or Community Breeding,’ Joel G. Winkjer.... 95 mee Junior Dairyman,’ John -G. Poynton ©.... 00.62. cececcenvas 103 —“The Dairymen’s Relation to Quality in Butter,” Carl E. Lee..... Lit —‘“‘Proper Equipment For Profitable Dairy Farming,” SPI SSE OLT. teed ss kU Rates 6 bob wnt ahaa tere acatee tre: ge Reale Soe we 126 ow rest Associations,’ W..A. McKerrow ..2 2.000502 20 ccc enews 126 eS Soa eect d: aeShe Sete! > ay Bre Ae ceese 3 SOR Ooale aan ene 135 een isarn Construction,’ F. G. Kraege ... 2... cece cece cca 152 —“Hog Raising a Side Line to Dairy Farming and Creamery Op- Ee ES (2 S05 aa a re 160 _nmeiws ror, KR. S. Hulce 0... coe ee oe et wae wees 168 eran og Oilicers and Resolutions ©... .:......00.000ceoeeecee 172 memes Contest and Awards ©... <4... .. 6260 65 cece es wees 176 Pe mreerins at JaCKSONVINEG . 06. ccc cece dn ewes ceeclecuweeave 182 ee NETRA NGM SEO AS os dpe cide Coa soos Cae elew be ode oe ben 182 msn ino, dF. PP, Mason. 22 ..2.. 0.05. oe ie eas wa gee eels 186 —ieeer and Beiter Crops,” BE. ‘Ts Ebersol-. 00.0.0. te oe ee 196 —‘“Influence of Environment and Breeding in Increasing Dairy Pro- MMR PIG OFS 04 (UPL ei here nace hk ote WPMLS ate. Ses & See We ON Soe 203 —“Measuring Silage and Capacity of Silos,’ L. W. Chase ........ 221 Pit | eo operative Bult: Association”... 0.0.5... 5c cee reac een 230 TL APD OS 0 es aera URN hays. oi.0 one sere wo v.s’s vd & dome Scgetehe Ce 242 TEE IITs tt OM OY SR RE IS chee as Si ale wastes ai wi aw Ww Be We Sau ebesen 245 ne emer TLCIA) | FRODOEL 22 occ 6 ov aie a be nie se Hole ws aces be we win ele 248 Treasurers Report .......... 1 Ln cok he ee aan Co a> Lee ON, Re 250 ER Rad eile oy 6 tak ed ate 6 Saw the ae 0 wre ome pied setae te 256 mi sawite JUCSINS SUSSESLIONS’ fore ek tee wea ass 265 ann ice Of Nalk in The Home” ois ise. ccc ee bb blew wee ee eae 270 tee AIneies OF CHICKENS: ..55..6 5. cae Sales oes se eee emis alas 274 ETRE Br Fe eA vice, cians <0 ko: vv nla oo. 0s si ea, 2 eases lao we aot ee alps 283 Illinois StateDairymen’s Association Forty-fourth Annual Convention To be held at Galesburg, Jan. 15, 16, 17, 1918 Dairy Cattle Show. Exhibits of butter, cheese and market Milk. Contest in butter judging for but- termakers. An essay contest for creamery patrons and dairymen and the sons and daughters of dairy- men. Prominent leaders in the dairy industry to discuss leading dairy subjects. ‘Talks on the pro- duction and conservation of dairy products. Dis- cussions of the dairy breed of cattle, their care and results possible for the dairy farmer to realize from his herd. Proper stabling of dairy cattle. . Side lines to dairying, etc. An exhibit of dairy machinery and supplies. These are only a few of the features prepared for the Convention. Make your arrangements to be in Galesburg, January 15, 16 and 17. <— me 2 . vet at ’ * a ee ee -— . ie _— a ~~ * SO ie ee ES eel ee ee ee ee eee ee ee eee ee ——— oe s » z -- = . — - . * DOTY 3 O12