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Letter of Transmittal

Office of Secretary,
Illinois State Dairymen’s Association,

Chitago, Ill. 1907:

To His Excellency, Charles S. Deneen, Governor of the State of

Illinois:

Cary LW.

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

Illinois, January 16th, 17th, 18th and 19th, 1907.

a ks il

Respectfully,
GEO. CAVEN, Secretary.

AB2165

List of Officers

President—
L. N. WIGGINS, Springfield.

Vice President—
J: P. MASON, Elgin.

Directors—
J. P. MASON, Elgin.
M. S. CAMPBELL, Genoa. |
A. F. JANSEN, Effingham.
W. E. JANES, Hinsdale.
W. R. KIMZEY} Tamaroa.
L. N. WIGGINS, Springfield.
E. L. WILSON, Manhattan.

Secretary—
GEO. CAVEN, Chicago.

Treasurer—

ADOLPH MEYER, Greenville.

By-Laws of the Illinois
State Dairymen’s
Association

Officers.

Section 1.—The officers of the Association shall consist of
a President, 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 meeting
of the Association and of the Board of Directors, and upon the
written request of five members of the Association it shall be his
duty to call 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 Legis-
lature for the use of this Association, present the warrant to the
Treasurer for payment, and on receiving the money receipt for
the same, which he shall pay over to the Treasurer of the Asso-
ciation, taking his receipt therefor.

6 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Duties of the Vice President.

Sec. 3.—In the absence of the President his duties shall de-
volve upon the Vice President.

Duties of the Secretary.

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
than the legislative appropriations), and shall record the amount
with the name and postoffice address of the person so paying, in
a book to be kept for that purpose. He shall pay over all such
moneys to the Treasurer, taking his 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 neces-
sary.

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 faithful
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 an 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 members of the Board of Directors, and he shall, at the
expiration of his term of office make a report to the Association
of the conditions of its finances, and deliver to ‘his successor the
books of account together with all moneys and other property of
the Association in his possession or custody.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION T

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 As-
sociation, 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.

They shall also make a biennial report to the Governor of
the State of the expenditures of the money 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 Direc-
tors shall be elected annually by ballot at the first annual meeting
of the Association.

The Treasurer and Secretary shall 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 Directors
until the following annual election.

Membership.

Sec. 8.—Any person may become a member of this 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 constitute
a quorum for the transaction of business but a less number may
adjourn.
Annual Assessment.

Sec. 10.—One month prior to the annual meeting in each
year the Board of Directors shall fix the amount, if any, which

g ILLINOIS STATE DAIRYMEN’S ASSOCIATION

may be necessary to be paid by each member of the Association
as an annual due.

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

Amendment of By-Laws.

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

Proceedings of the Thirty - third
Annual Meeting of the Illinois
State Dairymen’s Association

Held at Joliet, Illinois, January 16,17, 18, 19, 1907

The Illinois State Dairymen’s Association met in annual
session in Universalist Auditorium at Joliet, Illinois, January
fos 1907, at 1:30 p. m.

President Lewis N. Wiggins in the chair.
The President :-—
The meeting will please come to order.

We will open this thirty-third meeting of the Illinois State
Dairymen’s Association with an invocation by Rev. Odges.

INVOCATION.

Rev. Odges, Joliet, Iil.

Let us all stand, shall we?

We thank Thee that Thou art interested in all our lives and
in the lives of all Thy children. We rejoice that we belong to
Thee, and that Thou art interested not only in our spiritual lives

10 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

but in our earthly lives as well; in those things which are for
the comfort and blessing of the physical and mental life.

Thou holdest the ends of the world in Thy hands, and art
He on whom the children of men depend.

We thank Thee this day for life and all the blessings Thou
has given to us. We rejoice in the times in which we live; in
the freedom that is ours, and in the blessings which come to us
in all the largeness of life.

We thank Thee for the fields that laugh with plenty and for
barns that are filled to overflowing, and for the inventions and
the progress of man which makes life richer. And as we gather
this afternoon, as we meet here representing this Association,
grant Thy guidance and blessing upon these men who shall
gather.

Let Thy blessing rest upon the officers of the institution and
upon all the people who shall gather here from their homes, and
upon the work in which we are engaged.

Let Thy blessing rest upon our State Governor, who guides
our laws; upon the great nation, and all the children of men
everywhere. May the world become richer and better in things
material, and may we so learn to enjoy them that we learn of
the things eternal which is for the time to come.

May Thy blessing rest upon us, and Thine be the honor
and the glory for ever. Amen.

By the President :—

We were to have an address of welcome by his Honor the
Mayor, but Senator Barr is in Springfield on business, but he is
ably represented by Mr. Lagger, of Joliet.

ADDRESS OF WELCOME.

By Mr. Lagger, Joliet, III.

Mr. President, Ladies and Gentlemen :—

It is as the chairman has stated, Senator Barr is out of the
city and necessarily absent from this meeting. I was hurriedly

ILLINOIS STATE DAIRYMEN’S ASSOCIATION at

prevailed upon to make a few remarks and welcome this conven-
tion to Joliet today.

It certainly affords me pleasure to do so, and we will give
you all the encouragement we can as citizens and officials to help
your worthy cause along. I think myself there is no better ob-
ject, no better undertaking than the cause that you now are
working for—purity of milk. Also the care and manner in
which you are now bringing up stock and care of material so as
to get the best results.

We have had a great deal of trouble here in Joliet and I
think if they would take some of the precaution that you can
advise we would be much better off. The milk dealers have
given us lots of trouble, and we have had to instruct our health
officer from time to time to investigate the quality of the milk,
and the amount of water used, and the result was that we found
a great excess of water and not so much milk. I think the posi-
tion our health officers here and in larger cities is taking will be
a much greater protection for our citizens.

While I am not so familiar with your organization, what
little I have learned is that you have been in session thirty-three
years, which is news to me.

I follow a different line of business, which requires a lot of
water, more than the milk dealer requires, that is the brewery
business. If you want a little change, and want to see some-
thing different, you will be welcome at any time to call at the
brewery and see our product.

I don’t want to take up much of your time. I say, gentle-
men, the doors of our city are open to you. Our merchants and
officials will be glad to extend a welcome hand, and any advice,
anything we can show you or help you in any way, we will be
only too glad to do it. If any of you wish to see the prison,
you can do so and I will go with you. We have the largest wire
industry in the United States right here. We have the controll-
ing works which is a very great engineering problem.

12 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

If you wish any assistance in any of our departments, I will
be at the city hall mornings and can be easily reached.

I thank you for the honor of being with you and having the
pleasure of addressing you and giving you the freedom of our
city, both day and night. Our homes and our factories are open
to you and we welcome you. May you go on with a good spirit,
and we wish you a hearty welcome from our citizens.

RESPONSE TO ADDRESS OF WELCOME.

. By Mr. E. Sudendorf, Clinton, Ill.

Mr. President, Ladies and Gentlemen :—

Quite a few of you people here are known to me, and a
great many are not. If any one expects a speechmaker to
answer His Honor’s warm welcome, he will be mistaken and dis-
appointed. I suppose I could learn to make a speech, but I have
looked over your programs and see so many good things, that
for me to make an elaborate response, you would not have time
to hear all the good things coming.

Therefore I will merely cut this short, the way I always do,
and on behalf of the Dairymen’s Association of Illinois thank
His Honor for his cordial welcome. I hope the boys will take
advantage of his kind invitations to visit the penitentiary and the
brewery, but don’t stay at the brewery too long.

Again I thank your Honor on behalf of the Association.

By the President:—The necessary president’s address is
next in order I suppose. I have a few remarks here pertenant
to the business of the Association.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 13

PRESIDENT’S ADDRESS

ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
THIRTY-THIRD ANNUAL MEETING.

Joliet,“ Til Jan. (1G 19th.
Ladies and Gentlemen ~ — |
It is nearly two years since He State Pe heene Institute
held its annual “round-up” in this hospitable and enterprising
CITY.

L N. WIGGINS.

I have never attended a more enthusiastic Institute than
the one referred to. It seemed to be almost a Dairymen’s meet-
ing so great was the interest in the dairy topics discussed. When
the officers of the Will County Institute invited the State Dairy-
men’s Association to hold their annual meeting in conjunction

14 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

with their meeting, it seemed altogether proper and a very de-
sirable arrangement. When we consider the magnitude of the
dairy interests in this County, all will agree that it is all-important
to the farmers of Will County. The leading topics of interest
to the land owners of this section will naturally be along dairy
lines.

In behalf of the State Dairymen’s Association I wish to
thank you for your cordial invitation, your hearty welcome and
your boundless hospitality.

The past year has been a very satisfactory one to the dairy-
men of this state. The prices of milk and butter have been very
good. Have we been able to make the most of the opportunity
to sell our products for the high prices prevailing this winter?
How many of our dairy farmers plan to have more cows freshen
in the fall, so as to realize the best prices of the year?

Our creamery men in the past year, have done a large
business and obtained satisfactory prices for their products.
They have found it necessary to be constantly on the alert to
prevent the unlawful competition of oleomargerine factories.
We must all be united in this matter and be constantly on the
alert to protect our dairy products.. We should not neglect a
single opportunity to impress upon Congress and the Legislature,
the importance of protecting pure butter against the counterfeit
products of cotton-seed oil and packing house fats. Congress
provides for the manufacture of oleo and we cannot restrict the
output, but we can consistently insist that it be sold as oleo and
not as pure butter. We must see that it is properly labeled and
stamped.

Our School of Agriculture.

There are now enrolled in our school of Agriculture, in
Urbana, about 450 students. Twelve years ago there were
eight, six years ago there were 159. The school has advanced
rapidly in numbers and stands today, in point of equipment and
course of study, the foremost agricultural college in this country.

The dairy department of the college is worthy of our attention
and support. The educational work done by this department in

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 15

instructing the general public to know pure dairy products and
how to manufacture the same, is to be especially praised. I be-
ileve firmly that the best way to develop the dairy business and
lift it out of the prevailing slavish methods, is to educate the
general public how to. judge and appreciate good dairy products. ,
The housekeeper will demand a better quality of cream, milk
and butter when advised of the importance of sanitary methods
in the care of high grade dairy products. The city milk supply
men will have to provide the educated customer with a much
higher grade of milk! The butter maker can best advance his
interests by an aggressive campaign of education concerning the
poorly handled hand separator cream. Let us all endeavor to
obtain better prices for dairy products and make them well worth
the money to the consumer.

Prof. Frazer is conducting some valuable and much needed
experiments in the feeding of dairy cows and calves, at the Agri-
cultural College and at several points in the state. He expects to
get more good men in the field as instructors to aid the farmer
in improving dairy conditions. The men he has’ now employed
in the field are excellent men and are doing efficient work, but
he needs more of them. Let us urge the necessity for more
field work in every dairy neighborhood and use all our influence
as an Association and individuals to send to the farmers’ door
the practical instructors, who can demonstrate how to make the
dairy farm a more prosperous business proposition and a bet-
ter manufacturing plant.

At the State Dairymen’s meeting in Rockford, two years
ago, we instructed our President not to appoint an advisory °
committee, as heretofore provided for in the Experiment Sta-
tion appropriation bill: I hope this Association will, at this meet-
ing, reconsider this action and instruct its President to appoint
this advisory committee, as provided for in the new bill for ap-
propriation as drafted for the College of Agriculture, which will
become effective the 1st of next July. I believe much good can be
derived by the dairy industry and the college by having this
dairy advisory committee appointed from the ranks of active

16 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

dairymen, who are members of this Association.. We can then
officially impress more directly upon the dairy department of the
Agricultural college the actual needs of the dairy and creamery
industry of the state.

I cannot emphasize too earnestly the importance of the
dairy department of the experiment station investigating ECON-
OMICAL RATIONS for dairy cows and calves intended for
future dairy work. If the state of Illinois is to take a front
rank as a dairy state, it should actively and intelligently enter
a wider field of original investigation and research work on
practical lines, that will tend to make the dairy business more
profitable. The field for this class of work is so wide that there
is absolutely no danger of its being even partially covered with
a much larger force of investigators than now are engaged in
this service. We know comparatively little of the physiology
of the dairy cow as a milk producing machine and we cannot
account for certain changes in the properties of her products,
after being exposed to sudden or climatic changes or radical
changes in her food.

Test Associations.

We are sadly in need of organization and effective work in
this state in the very important matter of testing the value of
our cows. Every dairyman ought to test his cows for butter
fat and weigh the milk and dispose of unprofitable cows. We all
realize this fact, but many hesitate to take the initial step.

The Agricultural college has provided a free short course of
study in milk testing and cow judging, at the University, during
the Stockmen’s convention, which will be in session at Urbana
from Jan. 21st to Feb. 2nd. Two or three dairymen in each
neighborhood should get together and send one or two young men
to this special dairy course. If the young man learns to make
tests of milk and cream in a satisfactory manner the college will
give him a certificate setting forth his efficiency. I earnestly rec-
omniend that this Association upon presentation of a proper certi-
ficate from the college by a graduate in such course, give the
party a diploma. Such a course will stimulate many a young

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 17

man to perfect himself in this work and enter upon a contract
to test dairy herds in his neighborhood, much to the profit of the
owners of the cows. He can make some money and at the same
‘time become a source of influence and benefit to his dairy com-
munity. I trust that our State Test Association may be establ-
ished in some such manner and become thoroughly organized
‘in each County. There should be one or more efficient and
officialu cow tester in each county of this state. The officers of
this Association are ready to lend a Hele hand in this very
important work.

Buttermakers’ Association.

The butter makers of this state have formed an independent
organization. They held, in Chicago, last fall, a very enthus-
lastic meeting. Our interests are one and eventually we shall,
I hope, hold our meetings together. We wish them the best
of success in their good work.

The State Fair,

We have reason to be proud of our wonderful State Fair, but
especially of the magnificent show, of late years, of dairy cattle.
Under the wise supervision and untiring efforts of Supt. Hon.A.
O. Auten this department has grown by leaps and bounds
and now each year we have the greatest show of dairy cattle to
be seen in the entire country. The testing of dairy cows at the
State Fair has proved very beneficial and creates much interest.
Mr. Auten is to be commended for abolishing the barbarous and
misleading practice of “bagging cows” before they are judged.
I recommend that this Association hold a meeting at the State
Fair next fall. We can have short programs for one or two
days in suitable quarters, near the dairy stables. Mr. Auten has
kindly volunteered to give us suitable space and lend us all the
assistance possible. Such a meeting would be very instructive
and we could meet some of the most prominent educators ana
successful men in the dairy business.

We would have an unlimited number of dairy cattle | as
specimens to work with and study.

18 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

We have a fine dairy building on the State Fair grounds,
but it is not handled to the best advantage for promoting the
interests of the dairymen. Every dairyman in this state should
urge upon his representative on the Board of Agriculture, the
necessity of a Superintendent of the dairy building, who is a
practical and successful dairyman and one who will take an
active part in the promotion and accomplishment of a creditable
butter show. We need a man to organize and vigorously pro-
mote that department. The present refrigerator is well suited
for retaining the samples of milk and cream, which I hope will
be judged at our next fair. I recommend that this Association
offers suitable prizes to exhibitors in this class. Our state is cer-
tainly the land of “ milk and honey,” but our dairy products
exhibit ought to be large enough to crowd to the limit the dairy
building and leave no room for the honey. The State Board
could build an annex to the dairy building for the honey exhibit.

State Pure Food Commission.

The State Pure Food Commissioners have made wonderful
progress during the past year in establishing a better understand-
ing and in the enforcement of the laws relating to their work.
We owe our Dairy Commissioner, Mr. Schucknecht, our deepest
gratitude for the great work he has accomplished. Let us give
him more earnest and continued support in the future. The
present legislature can increase the appropriation for the Pure
Food Commission, much to the advantage of all and provide a
sufficient number of dairy inspectors to meet the present necessi-
ties and the rapidly developing work of the Pure Food Commis-
sion. It is hoped that the Pure Food Commission, in drafting
their new law, will make proper provision for establishing a de-
partment for the gathering of statistics of the dairy industry in
this state.

The law regulating the manufacture, sale and analysis of
concentrated, commercial feed stuffs, for feeding live stock, is
a very important one. Its passage was secured at the last ses-
sion of the legislature, largely through the efforts of this Asso-
ciation. It is extremely advantageous to the dairy farmers and

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 19

all live stock interests. The Pure Food Commission should have
a sufficient number of inspectors to secure the enforcement of
this law.

Pure Bred Sires and Better Cows.

If this great milk producing state is to hold and increase its
prestige and advance its dairy industry, it must raise more and
better dairy cows. For years we have been going to neighboring
states to buy our cows, why not keep this large expenditure of
funds within our own borders? We must raise our own cows
and improve the fertility of our dairy farms. We must meet
the question of better dairy management squarely. On land
that is worth $200 per acre, one can raise a heifer calf and bring
her into milk at the age of two to two and one-half years, at a
cost not to exceed $45. Suppose that calf is out of a grade cow,
that has proved profitible and stood the test of the scales and the
Babcock test, and by a sire that has been registered and is of a
dairy breed. Would you sell that heifer for $45 or $50? No.
Every man present knows that 90 per cent of such heifers are
worth twice that amount and you know that the thinking, suc-
cessful dairyman is not going to sell a good cow to you for what
she is worth to him.

The southern part of this state can be made the great breed-
ing ground for good cows for this and neighboring dairy states.
Think of the car loads of milk consumed in Chicago daily,
besides the large and increasing demand of other large cities.
Are we discharging our duty to the state when St. Louis buys
large quantities of milk from the Elgin district and when milk
from Wisconsin is shipped to central Illinois?

We must buy more and better bulls, from deep milking
families of cows. It will pay you to see the dam of your bull

before you buy him, and insist upon seeing her yearly milk

record and pounds of butter fat. Don’t be satisfied with a test
of two or three weeks for the dam of your sire. The calves
which you expect to raise should come from a bull, whose dam
was able to milk profitably, for years. There are plenty of such
sires. Take the time and spend the money to find them. Your

20 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

first calf will pay for the extra wise, of searching. You will
never regret it.

The State Experiment Station has very kindly agreed to
publish in a bulletin each year, all the tests of cows that have
produced 225 pounds or more of butter fat in twelve months.
This bulletin of performance will advise the dairymen of the
state where to secure bulls, as well as cows and heifers, out of
great producers. I cannot emphasize too strongly the import-
ance of each dairyman in the state making yearly tests of his
cows, under the supervision of the State Experiment Station,
and having the results of standard cows published in the Bulle-
tin of Performance, referred to above. :

We are all in the dairy business because we know there is
money in it and we like it, but let us not forget several nesessary
points. We must use our heads. We must run our dairy farms
more on the plan of factories and other commercial enterprises.
The work must be made profitable for the boys and girls. Do
not ask your girls to wash cans and pails without proper con-
veniences, or try to make good butter without pleasant and sani-
‘tary surroundings. Do not ask the boys to do the milking and
feeding when they are tired out with an altogether too strenuous
day. They won’t stand for it. Try to stimulate interest in
investigation and the study of raising calves and feeding’ cows.
Don’t waste feed on unprofitable cows. Weigh the feed occa-
sionally and at stated periods weigh and test your milk. Most
of us are here at this convention because we want to learn more
about the dairy business. Let every man and woman try to
bring to the next dairymen’ s convention a man who does not
want to learn.

It has been my opinion for some years that this State Asso-
ciation should organize a northern, central and southern dairy
society and aid each to hold annual meetings and that the Ilinois
State Dairymen’s Association should rotate its meetings so as
to meet with the three auxiliary associations at least once in
three years.

The general assembly, I believe, will cheerfully give this
organization five hundred dollars annually, for each of these

t

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 21

three meetings and at least one thousand dollars for the proper
conduct of the rapidly growing business of the Association.

In conclusion, I wish to thank the dairymen of the state
for their hearty and efficient co-operation with the officers of
this Association in their very earnest efforts to promote the dairy
industry in the state. I wish to heartily congratulate you on
the good work accomplished by this organization during the
past year and to assure you of my best efforts to aid you in any
line of endeavor that may be agreed upon at this meeting.

By the President :—I will now appoint two very important
committees. The committee on memberships and the committee
on resolutions.

For the committee on memberships I appoint Mr. E. E.
Wilson, Mr. H. Storm, Mr. E. Sudendorf, Mr. C. M. Sprugue,
Mr. Fred Storey, Mr. W. R. Kimsey.

I hope you will please start at once and sell as many mem-
berships as you possibly can, for we need the money. The
membership is only one dollar and it entitles you at last year’s
book and also the proceedings of this meeting when printed,
and which will be mailed to your address. _

The committee on resolutions I will appoint Mr. Joseph
Newman, Mr. W. R. Kimsey, Mr. Charles R. Mills.

All resolutions must be handed into the committee and
passed upon first, so any resolution you wish to report, please
hand to one of the committee as soon as possible.

By the President :—The next on our program is an address
by Mr. W. E. Janes of Hinsdale, on “ The Dairy Calf.”

Mr. President, Ladies and Gentlemen :—

Before I begin my paper I wish to say that Mr. Caven, the
secretary, has made a grevious error. My name is not Jones,
but Janes.

By the President :—This is a very important and interesting
paper, exceedingly interesting and important points. At the

22 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

close of Mr. Janes’ paper, if any one wishes to ask any questions,
they may do so. We cannot give much time to discussion, but
as he goes over his paper, if there comes up a point you would
like to ask about, make a note of it, and if we have the time, we
will have discussion.

THE DAIRY CALF.

By Mr. W. E. Janes, Hinsdale, Il,

Mr. President, Gentlemen and Ladies :—

I was somewhat surprised when I received a request from
your honorable secretary to address this meeting on some subject
that I might select, but preferably that of the Dairy Calf, and
still more surprised when I received notice that I was to start
the discussions at this meeting. But there is no doubt that the
subject he selected for me is one of the most vital subjects for
the dairymen of the country today.

I have not learned whether your meeting will end with a
discussion of the ‘“‘ canned beef” question or not, but we will
endeavor to start the calf right and let the cow take care of her-
self when the time comes.

THE DAIRY CALF.

Who can imagine a chance for existence more hopeless than
that of a calf born in the average farmer’s herd, and after being
given that chance who can imagine a more miserable existence
than that of the average calf raised where the milk is one of the
main sources of income for the owner, who grudgingly allows
the offspring of his source of sustenance enough to live on until
it can run out and care for itself with the rest of the herd?
Have you ever seen her—that poor, measly, potbellied, sunken
eyed, half starved, bawling, little beast that does some way man-
age to pull through on sour skimmed milk that is given to it
cold and with which it gorges itself “‘ when it gets a chance” to
such an extent that it is a wonder that it does not burst and thus
end its miserable existence? There is no reason why every calf

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 23

that is produced from a profitable cow cannot be raised and the
commercial product of its mother realized on if the dairyman
would give this subject more attention. And you, brother dairy-
men, what proportion of your calves are you raising? How are
you keeping up your herd? What kind of a bull are you mating
your cows with? Have you looked up his ancestry? Do you
know what the records of his dam and granddams are? Or are
you just breeding to any old scrub bull you happen to get hold
of? Well, perhaps the calves from that kind of breeding are
_ better knocked on the head, and it is almost a disgrace to think
of eating that kind of veal. But, as I said, there is no reason
why this state of affairs should exist at this day and age. A
little judgment and enterprise on the part of the dairyman could
alter all these things. Just think how much more you would
think of your cow and how much more you would consider her
worth if you knew that her mother was a profitable cow and her
sire was from the stock that had records you were proud to tell
about. Of course it goes without saying—attempt to raise only
the calves from the most profitable cows, and the scales and the
Babcock test is the only way to determine that.

I don’t know of any better way of telling how to handle the
dairy calf than to tell how we have been raising from 50 to 75
per year for the past fourteen or fifteen years at Sedgeley farm.

About a week before the expected arrival of our dairy calf
the cow is placed in a roomy, well lighted stall and allowed to
become familiar with the surroundings and attendants. She is
groomed and cared for the same as she will be after calving.
The calf is allowed to stay with its mother about three days,
when, if all goes well, it is taken to another barn, and that is the
last it ever knows about that mother. At its new abode the calf
is taught to use the “ calf feeder” (a tin bucket with a rubber
nipple in the bottom, with which I presume you are all more or
less familiar). The feed is the same as it had from its mother
at first; warm, whole, fresh milk. The readiness with which
the healthy, well nourished calf takes to this new mother is sur-
prising, and right here is where more than two-thirds of the

24 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

dairy calves get their greatest set-back in trying to make it drink
out of the pail by sucking the fingers and eating in an unnatural
manner, thus gorging themselves and not properly digesting the
milk. By using the feeder they are compelled to take their time
in eating, and are fed in the manner nature intended that they
should be fed. When there are a number of calves in the same
pen a short piece of rope is attached to the pen near where each
calf is fed, and they are tied up before feeding. In the pen we
always have a small trough with a little bran, meal and ground
oats. The calves soon learn to lick up a little of this, thus dry-
ing up their mouths and lessening the tendency to suck each
other. This also takes the place of the cream which we begin
to take from them in the course of a couple of weeks by sub-
stituting skim milk for whole milk. And by the time the calf
is six weeks old it is eating ground feed and getting skim milk
entirely, and now is the time to teach it to drink. Its stomach
is strong enough to stand it now, it has become accustomed to
eating other feed, and the change has been gradual and brought
about in a perfectly natural manner. From now on the progress
of the calf depends a great deal on the kind of person in charge.
The changing from the natural manner of nursing to drinking
requires more or less patience, and the judgment on the part of
the attendant, and to abuse and maltreat the poor little beast
only tends to confuse and make it more contrary (if such a thing
is possible.) The milk should be warm and sweet and it should |
be given regularly, the amount being from three to four quarts,
with what ground corn, oats and bran with a little oil meal that
it may need. Some good clover hay, or better, alfalfa, should
be given it to pick at. Lately we have been using about a
tablespoon full of blood meal in the skim milk and think the
calves are doing better with it than before we commenced using it.

Right here I presume I might say that the best remedy we
have ever found for scours, with which, no doubt, everyone who
has tried to raise calves by hand has had more or less experience,
is to mix equal parts of tincture of opium, catechu, ginger and
lime water and give a tablespoonful every one, two or three
hours, according to the urgency of the case. We have very

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 25

seldom lost a calf or colt from scours since we began using this
remedy.

With regard to the milk, we separate all of our morning’s
milk and sell the cream, which nets us as much as the whole
milk and gives us the skim milk for the calves. We take the
same care of the skim milk we intend feeding as we would of
any other milk. What we feed in the morning is taken imme-
diately to the calves after separating and while yet warm, or if
it has cooled down, we set it in a vat of warm water until it has
reached the proper temperature. What is intended for night’s
feeding is cooled and set away until needed, when it is warmed
up again. We continue to feed our calves skim milk as long as
we have a supply on hand to feed them, and find that it is the
cheapest feed and that they thrive better on it than on anything
else we can give them. We always try to feed them milk until
they are six or eight months old. Our loss of calves has been
very small by this method and the greatest loss has generally
occurred by changing attendant or the wisdom of some new man
who thought the calf feeder was an unnecessary equipment. ;

The calves should have daily out-door exercise., Our calves
after three months of age are turned out. in paddocks to pick
grass and to exercise.

We usually breed our heifers at from eighteen months to
two years of age. . Our cows are bred so that we have fresh
cows coming along the whole year round. We aim to breed to
ti.e best of dairy-bred sires, as that influence is the greatest ele-
ment of improvement for the dairy calf and the herd in general.

We estimate that the cost of raising the average calf is
about $18 per year. (And right here is another place for the
aver..ge farmer to do a little figuring.) The heifer that it not
worth more than $35.90 to $40.00 at two years of age has only
paid, in that she has consumed roughage that has to be used
up around tte place We have no trouble in obtaining for full
blood yearlings from $100.00 upward, so there is a nice source
of prefit even though the first cost for foundation stock is a
little higher than for common stuff. |

26— ILLINOIS STATE DAIRYMEN’S ASSOCIATION

When the dairy calf is about to become a dairy cow is one
of the most critical periods in her existence; the heifer shou’
be handled and become thoroughly familiar with mankind and
learn to trust and depend upon him. A very little handling of
the yourig animals goes a long way in giving them confidence in
their owner when their offspring has come, and if they have
confidence in him, they will be proud and glad to receive atten-
tion irom him, but if they have not, they will need a great deal
more care, attention and unnecessary work which might have
been avoided by kindness and perhaps an occasional manipulation
of the udder, which familiarizes them with milking, and the
hardest part of breaking the heifers to milk has been done while
she is yet the dairy calf. If you are breeding your good cows to
a bull that you are sure should produce calves that will improve
your herd, you feel impelled to raise the calves and cannot help
taking more interest in them than you possibly could in raising
scrub stuff. ?

Whether your stock is Jersey, Guernsey, Holstein, Brown-
Swiss, or any other class of cattle, stick to your text, and once
having made up your mind what you want, keep on in that line
with a pure bred bull and you will have a uniform herd of some
kind, and as a general proposition a better grade cf milkers than
to jump from one breed to another each succeeding season. You
get a reputation in a short time of having a heard of Jerseys,
Holsteins, Swiss or some other breed of cattle, even if you never
had a pure bred female on the place, providing you use a sire or
the same breed for two or three succeeding generations.

Even with the greatest care that can be used in selecting
calves, there will be disappointments. Occasionally a calf that
you expect the greatest things from proves a disappointment.
The best sires are often sacrificed before their real worth is
known. On several occasions we would have given many times
what a comparatively good bull could be bought for if we could
get back some animal that had been sent to the butcher’s before
his real worth as a breeder was known. Of course this is an
- unfortunate condition that only time and close observation on
the part of the breeder can obviate.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 27

The course I have tried to outline here is as near as possible
a course learned from actual experience. We have been breed-
ing, testing and keeping records of our cows for the past fifteen
years and the breeding question in dairy qualities of our herd
has been general and very decided. We select our breeding
bulls from stock that we almost know will transmit the qualities
we desire to propagate, but, as I said before, disappointments to
a breeder are a common occurence and that point is one of the
chief factors in intensifying the interest in the game.

In looking over the records of our herd for the past ten
years, I find the following interesting state of affairs that will
verify my statements regarding close attention to breeding the
dairy calf.

During the year 1896, our record shows sixteen of our best
cows (about all imported Brown Swiss) from January 1st to
December 31st, made an average of 329 pounds of butter at 85
per cent butter fat.

During the year 1898, sixteen of our cows, consisting
mostly of the same cows and their daughters, made an average
of 363 pounds, a gain of 34 pounds per cow.

For the year 1906, we have been milking a great many
of the heifers and descendants of these cows raised in the manner
I have here tried to outline, and sixteen of these cows, from
January 1st to December 31st, have made an average of 447
pounds of butter, or an average gain in our herd, taking 16 best
cows, of 118 pounds of butter per year. Eight of these cows are
being officially tested by the Illinois Agricultural College. Dur-
ing this period thirteen of them have had calves and have been
dry for a period of from one to two months.

Such facts can only be obtained by following up the plan of
weighing, testing and keeping a record of what your cattle are
doing, and proves that by breeding only first-class sires to your
best cows, and raising the offspring, the reward will surely more
than compensate you for your expense and trouble, and you will
soon have a herd of cattle that you will feel proud to show your

28 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

dairy friends and the recompense will be not only your own but
continue to follow on to generations yet unborn.

DISCUSSION.

By the President:—Any questions you would like to ask
Mr. Janes? |

O:—I would like to ask if you find that you get the best
heifers from the best cows, that is, the persistent milkers?

A :—We think that we do. The better our cows the better
we like it. Once in a while we get an exceptionally good calf
from the cow we had supposed was not good, better than we
expected. The general rule is that the best cow gives the best
calf.

O:—From the cow that is the most persistent milker you
say you get the best calves.

A:—We don’t have much trouble that way, but of course
there is always an exception to the rule. But usually that is cor-
rect.

Q:—Can you tell us what is the percentage of butterfat.
I mean the average?

A :—Our average is 4.2.

Q:—You speak of pounds of butterfat, 85 per cent fat.
What do you figure that on?

A:—Entirely by test. We weigh every milking and a
record is kept. Tested twice a month and records made from
that.

O:—Do you prefer ground oats to rolled oats?

A:—We find the calves will mature better on the ground
Oats than on the rolled oats. Take hold quicker and more read-
ily. The ground oats dry up their mouths quicker and learn
them to eat quicker on the ground.

© :—You mention scours. What do you give?

A:—Equal mixture of tincture of opium, catechu, ginger
and lime water. Give a tablespoonful every one, two or three
hours. Occasionally we give them a little castor oil when needed.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 29

QO :—Mr. Campbell :—Ever used dried blood?

A :—Blood meal, a tablespoonful in the skim milk.

O :—Not bothered with scours since using dried blood?

A:—To tell you the truth we are not bothered much any-
way. The average farmer that is raising cattle has a great deal
of trouble with that disease. I simply said that if we ever had
that trouble that was the remedy we prescribed.

O :—Not any trouble since using that, have you?

A :—wNot any in the herd at all since using that. We are
not subject to it anyway.

O:—The gentleman spoke of a tube calf feeder. How do
you clean it?

A:—Clean it the same as any other utensil. No trouble
with them. ;

O:—Do you use any special brand of calf feeder?
A :—We have been using ever since raising calves small calf
feeders. . ;

~ Q:—How long do you use that?

A:—Six weeks to two months, or three months; some-
where in there. It all depends on how well-the calf is doing.

O :—Do they use that readily themselves ?

A :—They will take to it readily and soon learn to eat them-
selves. 3

OQ :—Do you use ensilage?

A:—Yes sir.
O :—Feed the calf that?
A:—Yes sir.

O:—Mr. Mason :—You say in ten years you have made an
average gain of 110 pounds. Did that come from breeding or
difference in feeding?

A:—The gain has been in connection with our learning to
feed and breed the calves. A better grade of cows and better
milk than we had ten years ago. Our manner of feeding has
improved along with the manner of breeding.
will get the report of Mr. Janes’ paper in the next book, those
who subscribe. The next on our program is Prof. Fraser. You

30 ILLINOIS STATE DAIRYMEN’S ASSOCIATION
are all acquainted with Prof. Fraser, and some of us are particu-

larly aware of the good work he is doing. He ts especially to
be commended for the bulletin he will now describe to us.

ESTABLISHING AN EFFICIENT DAIRY HERD.

By Prof. W. J. Fraser, University of Illinois.

Mr. President, I think if the gentlemen over in that portion
of the house will sit over here, they will-get a great deal more
good, as the larger part of my remarks are on these charts.

The actual relation of the cow and the herd to the real
profits derived from dairy farming is little realized by the people
depending upon this occupation for a living. There is no line of
farming where well-directed effort will pay so large a profit.
Notice I say well directed effort for the profits derived from dairy
farming depend almost entirely upon the good judgment and
common sense used. ‘The profits on the average dairy farm in
Illinois today can easily be doubled.

Discovered Only by Scales and Test.

Quite unsuspected these Queens have everywhere honey-
combed dairy society. All of them are dead beats; they will
never pay for their board. The more of them a dairyman keeps,
the poorer he is. The way to find out—the only sure way—is
to weigh and _ test the milk of each cow. |

What Rose Hath Wrought.

‘Twelve pounds of butter fat for a single week, is the pro-
duction requirement for admission to the Holstein-Friesian ad-
vanced register. Three times in her third lactation period Rose
made 17 2-3 pounds of butter fat per week. Twenty different
weeks of that period her yield was more than 12 pounds per week.
For five successive weeks, six months after calving, her average
was 13 pounds of butter fat per week. In her fourth lactation

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION 31

period there were 16 weeks during each of which Rose made
more than 12 pounds of butter fat; and in her fifth period, 21
weeks.

Total production for twelve years, 87,102.3 pounds of milk—
43% tons—10,248 gallons—1,281 cans of 8 gallons each—106
wagon loads of 12 cans each; allowing three rods for a team this
would make a procession one mile long—six carloads, making a
good milk train.

Butter for 12 years, 4,318.36 pounds, worth at present
prices (25 cents per pound) $1,079.59.

Skim milk for 12 years, 72,585 pounds, worth at 15 cents
per 100 pounds, $ 108. 88.

Total receipts for 12 years (not reckoning calves nor
manure), $1,188.47, or $90.04 per year.

Just think what the receipts of a dairyman would be whose
herd consisted of 25 cows of this kind—$2,500 per year, not
including calves and manure.

Rose was bought for $50 when 4 years of age. She has
had only ordinary treatment, no better than she would receive
on a good dairy farm. She has not been pampered or fed to
produce the utmose amount of milk.

Rose Is Representative.

Remarkable as the performance of this grade cow, she is
not heralded as standing apart in unapproachable splendor, but
as a great leader of the thousands of money-making cows 1n
Illinois.

Illinois has a million dairy cows. Like men, they do not
travel the same path nor reach the same destination. Whither
are they going, and how far, in their service for the dairyman?
Who has stopped to ask, much less to answer the question?
What difference is there in their efficiency? In the profits they
leave in the owner’s pocket at the close of the year? The dairy-
man has been in the dark as to the paths his cows take. But under
the are light of the scales and the Babcock test the parting of the
ways is made plain. Half of all the cows in Illinois take the
one or the other of the above paths.

32 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Expensive investigations by the Illinois Experiment Station
indicate that a fourth of all the cows in this state follow the left-
hand path. That is, they produce no more than the average of
133% pounds butter fat per year. That is the average of the
lowest fourth of 554 cows in 36 Illinois herds tested a full year
by this Station. This path is not the “milky way”; it lacks the
upward arch, the starry brightness and— the milk.

At 23 cents a pound for butter fat these 139 cows make a
return of $30.77 to the dairyman. At $30 per year for feed—
and who would figure it less—their profit is 77 cents per cow
per year! It takes one of these cows 4% days to earn one cent
profit, or the fun of milking her 45 times to earn the enormous
sum of 5 cents.

But the highest fourth of the 554 cows produce 301 pounds
butter fat, which means an income of $69.32 and a clear profit
of $31.32 per cow (after taking out $38 for feed). These
are the cows taking the right-hand path above. These are
certainly the right cows, and the path they take leads right
on to the right things for the dairyman—profit, progress, plenty,
an attractive home, wider usefulness, higher education for his
children, and real enjoyment of country life for all the family.
And the right dairyman will take great pains to add this kind
of cows to his herd.

The average cow in that right-hand path is worth as much
in actual profit to the dairyman as 40 2-3 cows in the left hand
path; and 25 cows of this better sort return as much profit as
1021 cows that turn to the left.

As seen above, the poor cows naturally find their way to a
poor barn, a poor home, a poorly kept farm and poor dairyman—
and in the end the dairyman will do well, after slaving hard for
years, if he does not find his way “over the hills to the poorhouse.”
If all these things are not met with on that cow path, it will be no
fault of the great bovine procession traveling that way.

Not only individual cows but large portions of herds, and
even whole herds, take the wrong path at the parting of the ways.
Of these 36 herds, all the cows of the poorest herd averaged a pro-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 33

fit of but $1.74 per cow per year. The average cow of the best
herd is worth more than 24 cows of the kind that forms the poor-
est three herds. The writer knows three other dairy herds the
milk returns of which show a profit of but 62 cents per cow for
the year. While in the same neighborhood are three herds the
milk of which averaged a profit of $60.94 per cow. One cow
of this kind equals 96 cows of the other three herds. And in
another locality the same kind of a contrast came to the writer’s
attention.

A little pondering of these divergent cow paths may help
the dairyman to make a good turn for himselfi—turn on the
light of the scales and the test—turn off the poor cows to the
butcher—and turn all his attention to the high producing cows
that make a specialty of turning feed into milk and money. It
all depends on which path the cows take—and which cows the
dairyman takes. |

The profitless cow is a real and living issue and a large one
in dairying for bread and butter. One of the greatest and
easiest steps of improvement in the dairy business today is to
discover and weed out these poor cows. Isn’t it time to stop
guessing at these vital elements in the profit of the dairy busi-
ness and to find out for sure—by weighing and testing the milk
—what each individual cow is earning for the owner.

We all know there is a difference in dairy herds as well as
in individual cows. But do we clearly understand that some
Illinois herds do not pay for the feed given them? That other
herds pay too small a margin of profit to justify the investment
in money and labor? And that still other herds are making
their owners big money? When we realize this it is easy to see
how profit can be doubled. Do dairymen in general know that
these differences rest on plain causes that may be readily under-
stood, and that a change from the poor herd to the highly profita-
ble herd is a comparatively easy matter, within the reach of any
farmer who is able to keep cows at all?

Ten years’ observation of Illinois dairy herds and the in-
dividual testing of more than 800 cows in forty herds, has given

34 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

the speaker positive evidence of the practical worthlessness of
about one-fourth the cows in these herds and the exceedingly
great efficiency and value of the best one-fourth. Both these
classes of cows are common in every community. As a rule
there are some of each in every herd. |

No Accounts Kept.

It is equally surprising that these poor cows are not known
to the owner; their demand on his charity is not suspected. It
is very hard to find a dairyman who employs any means what-
ever of knowing the exact returns from each cow in his herd.
The ordinary dairyman has no idea of how much milk, butter
fat or butter each animal produces in a year, or how much it
costs to feed her. The natural result with the majority of our
dairy farmers is large investment of money and labor for too
small returns.

Few, if any, herds we have tested contained no cows of
lowest forth that produce only 133 pounds fat. Nearly every
herd also has some good cows producing over 300 pounds fat.
Have a profitable standard and raise this each year, selling all
cows that fall below this standard. ‘This is easily done and it
requires much less energy to weed out the poor cows than it does
to continue to milk them.

Such records as we have discussed indicate that one-fourth
of all the dairy cows in the state may be placed with Rose in the
same general class of high-producers. ‘This is made still more
emphatic by the contrast of the poorest one-fourth of the same
554 cows, yielding an average of only 13314 pounds of butter
fat. |

The Mission of Rose.
The 12-year-record of Rose and her pioneer identification
with these discoveries (all made by weighing and testing the
milk of individual cows throughout the year) have given Rose
a distinct mission to dairymen everywhere—a mission of far
more value than the tons of milk she gave and the dollars she
returned her owner. And this is her message: “In almost
every dairy herd are several very good and several very poor

7

ILLINOIS STATE DAIRYMEN’S ASSOCIATION ; 35

cows, but the dairyman doesn’t know how good or how poor
they are. The difference is surprising and vital to the dairy
business. It is the difference between success and failure, be-
tween poverty and plenty. Find out what each cow is doing-—
or isn’t doing (by- weighing and testing her milk). Keep the
good cows and keep no others.” |

Let the memory and record of Rose ever stand, first, for a
definite knowledge of this Difference in production, and second,
for a settled policy of improvement of the herd. Standing for
this, Rose yill yet save the dairymen who are making the million
cows of Illinois 4,000 times $1,200, every year instead of return-
ing one owner $1,200 in twelve years.

Thousands of Profitless Cows in Illinois.

Queen and No. 3 are not alone in this losing business. The
speaker knows from actual testing of 800 cows in forty different
herds that there must be thousands of individual contrasts as
great or greater than this in the dairy herds of Illinois.

How does it come that we have so many poor cows in
Illinois ? |

A large proportion of Illinois dairymen are not, raising their
heifer calves, but buying their cows. This means there is no
provision for perpetuating the dairy herd or the best cows in it.
In a few years all the good blood of the present herd will be
gone. ‘This is a ruinous practice to the dairy business.

The cow buyer has no such natural advantages for getting:
good cows as the dairyman has. The latter has the mother
cows and knows something of their milk record; he has cheap
feed and the necessary equipment; calf raising is a part of his
business. It is absurd to suppose that the dairyman can buy
as good cows as he can raise. A prominent dairyman of the
state says of his grade herd: ‘‘ The heifers we raise from our
best cows are better milk producers with their first calves than
are the average mature cows we can buy.”’ Several of our most
progressive dairymen have said practically the same thing, which

36 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

means at maturity that two home-bred cows are equal to three
that are bought.

If breeding means anything anywhere it means that the
cow’s quality of large milk production is likely to be transmitted
to her daughter. There is no other animal from which such an
absolute and complete record of performance can be secured as
from the dairy cow. Shall the value of these records ‘to her
progeny be thrown away by not saving the good heifer calves?

Nobody else has so many natural advantages as the dairy-
man for raising good heifers, and nobody else has the dairyman’s
interest in it, or is likely to succeed so well at it. Any other
principal method of replenishing the herd is sheer wastefulness
of great natural advantages.

Absolutely Proved.

Every man who has had extended experience or observa-
tion in this matter will agree that the pure-bred dairy sire from
high-producing dams, and which is also a good individual, is of
peculiar value and great economy in building up the herd. The
records of dairy breeding have proved it conclusively a thousand
times over. No man who studies the facts can doubt it. The
evidence is to be seen in the heifers of every such sire, and in
their contrast with heifers lacking such parentage.

The great difference between the good and the poor cow
cannot be estimated. The study of these ten years reveals this
fact. I cannot close without referring again to the great con-
trast between the good and poor cows and what this really means
to the dairyman’s pocketbook and the life of his whole family.

Why Dairying Frequently Doesn’t Pay.

Americans don’t take to the idea of chains and slavery, but
many an Illinois dairyman has unconsciously drifted into the
condition of the man in the picture. He is not chained to a
fellow prisoner or to a post, but to a common (altogether too
common) brute—to a worthless wilful cow.

He doesn’t know where he is going, he simply follows the
cow. ‘That’s how he got tied up to this creature; he didn’t know

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION 37

what he was doing, nor what the cow was doing—or rather
what she wasn’t doing. In fact, there’s been altogether too
little looking and doing in this man’s business. The dairyman
has blindly followed without figuring; he has worked hard with
his hands but little with his lead pencil, and the dollars have
come his way very reluctantly. And as for the cow, the only
thing she has done right well is—the dairyman; she is “doing”
him beautifully. If the dairyman ever gets hold of that big
key there’ll be “something doing”’ in that dairy! He will soon
hand over his end of the chain to the butcher.

The cow is not worried. She is not disposed to look on the
dark side of life as long as she can go where she pleases and
get a living without earning it. Thus far she has found no
trouble in pulling her owner along without his asking any ques-
tions, and she now feels sure that her milk record will never be
inquired into. She doesn’t know about the key within his
reach.

That chain has never galled her shoulder, but she has plenty
of gall for all that. She has been satisfied to make 133 pounds
of butter fat in a year and to return to her owner a clear profit
of 77 cents in 365 days. If the dairyman had 474 cows of this
kind he could make from them just one dollar a day! With
that he could keep soul and body together.

But do not mistake this cow for a rare specimen of an
almost extinct family. On the contrary she is very common
and popular on all our prairies. She is a cow of consequence
and not to be sneezed at and dismissed from mind. She is, in
fact, a leader; she leads that dairyman (and a great many
others) where she will, while she grazes contentedly. She also
has a following of one-fourth the million cows in Illinois—
250,000 of them have learned bold assurance in using the dairy-
man’s feed and barn and time and capital for a cent and a half
a week per head. This cow is right now doing a great stroke
of business in Illinois dairying. The only stroke that can ever
get ahead of her is the stroke of the butcher’s mallet on her head.

It may be said to the credit of this cow that she is not a

38 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

vicious animal. The dairyman has nothing to fear from her
horns or her feet. She is a well-behaved creature, familiar to
every farmer, and usually there is nothing suspicious about her
manner. But when it comes to remorseless stealing of the breaa
from the mouths of the dairyman’s family, her tribe may well be
classed with the great business sharks that prey upon the people.
She has kept the dairymen of this state out of fully five millions
of dollars the past year without the slightest shame or nervous-
ness. And yet the dairyman follows this cow as though he had
never known freedom from such an encumbrance.

The dairyman who says that dairying doesn’t pay is ten to
one boarding several cows of that kind in his herd.

The dairyman is not exactly easy in his mind. That chain
is heavy and tight, but he has carried it so long he thinks that
burdens belong with dairying, or he lays the blame to ill luck
or a poor price for milk; or perchance he says he cannot afford
to keep good cows, forgetting that he could less afford to keep
poor or worthless ones. 7

But see, the hands of science and the most successful dairy
experience have provided him a key to the situation. As soon
as ever he sees it—O, that he might see!—he will make use of the
scales and Babcock test and find out what every cow on the place
is doing for him—or against him. Armed with that knowledge,
he will never follow that pious old fraud of a spendthrift cow
again.

The cow for this dairyman stands behind him. She has
learned the knack of turning feed into milk and butter fat. She
represents the average production of the best fourth of the dairy
cows in Illinois (300 pounds of butter fat per year), and the
dairyman should get better acquainted with her. She is a bet-
ter cow than he thought. In fact, he has not thought enough
about this cow or known how many such are in his herd. He
cannot know without using the key—weighing and testing the
milk of each cow for the year. He would have a vastly easier
time of it if he were tied to this cow, and to this cow alone. And
as sure as he uses the scales and test and comes to know each

Ine LGRARY pet |
fete OF THES, | ate
- UNIVERSITY AF HUMOIS |

Twenty - five cows, each producing 301 Ib. butter fat per year,
return a profit of $783.

che S kr Al

This is the average production of 139 cows comprising the best
he atl &> fourth of 554 cows in 36 Illinois dairy herds,
Wath oD bu? The lowest fourth (139 cows) of the same 36 herds averaged
Rees bw Slat «=—s-1334. Ib. butter fat per year.
Dk? Watley

The picture below shows exactly how many cows of the poor kind,
(1,021) it takes to pets identically the same profit ($783) as the above
25 good cows.

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION 39

cow's production, he, like all other dairymen who have tried it,
will gradually change his herd to this kind of high producers.
And that will inevitably lead to more profit in his business—to
better education for his family, to a more comfortable home, and
to the conveniences and privileges that go with real prosperity.

The faults and failings of the worthless cow have cancelled
or concealed the profits. of the good cow, just as human idlers
are a tax upon their fellows. The good cow has to do the work
for both. Not knowing the production of either, the dairyman
has overestimated the poor and underestimated the good. One
cow of the good kind, producing 300 pounds of butter fat per
year, is actually worth to the dairyman more than forty cows of
the other kind. When the dairyman knows the good cows in his
herd—knows how good they are—he will be just as anxious to
tie to them as they are willing and faithful to serve him.

When will the dairyman start the rebellion (and the test),
throw off his fetters, and fill his barn with the kind of cows that
are glad to earn him good money and make possible a better way
of living for his whole family?

WILBER J. Frazer, Chief of Dairy Husbandry. |

University of Illinois.

DISCUSSION.

Mr. Janes. ©:—Are the cows fed the same?

A :—They are taken care of practically the same, but not on
the same feed. They are housed and cared for practically the
same. :

O :—Queen has been bred oftener than Rose?

A:—yYes she has as a rule. But as a rule hasn’t milked
nearly as long. Another thing, Mr. Janes, she is not a persist-
ent milker. |

O :—She was carrying a calf oftener.

A :—Yes, sir.

O:—A cow that is carrying a calf cannot be a persistent
milker. She raised seven calves. The other raised eight, but
took twice the time. !

A :—She raised seven calves in seven years, while this one

40 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

raised seven calves in ten years. Quite a little difference in that
respect.

© :—Have you any date of Queen in milk? How were her
calves?

A:—No, we haven't. We haven’t raised only one. Dis-
posed of that because she was so poor.

Q:—Did Rose’s calves all come to maturity and strong
enough to calve?

A:—Three heifers from Rose, and all very good pro-
ducers.

Q :—Equal their mother?

A :—Not yet.

Q :—What breed?

A:—A pure bred Holstein.

Q:—A healthy cow?

A:—Yes, a good strong, healthy cow, a good, vigorous
cow. ‘To look at her you would think she would do better.

QO :—What breed?

A:—Her dam was a seven-eights Holstéin. We tried tu
tind out more but could not do so.

Mr. Campbell. ©:—You have traveled this state. Do
you think it possible to go out through the State of Illinois and
procure thirty to forty equal to Rose?

A:—No sir, I think it would be rather difficult to do that.
You would have to do an immense amount of looking.

QO :—I mean go out haphazard?

A:—No. We saw Rose milked, weighed the mite and took a
sample and tested it.

© :—Test more than one milking period?

A:—It would be better if you could. If you live in the
country it is hard to get the samples from more than one milking.

Mr. Janes. Q:—Rose had a better chance to make a
record. If we chould keep our cows for making experimental
tests, if we didn’t breed them they would do better for the
record. How frequently should a cow be bred to do the best
milking for ten years’ period?

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 41

A:—For milk, about eighteen months’ lactation period.

OQ :—About what Rose is?

A:—Yes. Rose had the advantage

O:—I don’t think so.

A :—lf a persistent milker that would be true. :

O:—Rose was a persistent milker and the other one was
not. That’s the reason she came out higher.

A:—Mr. Janes is speaking of dairy cows. One with beef
tendencies wouldn’t milk more than nine months. Of course
she would do better to have a calf once a year.

Mr. Campbell Q:—After handling these cows, don’t you
think they are both freaks?

A:—No I do not.

Q:—No scientific breeding, and you think that Queen to
look at her would be as good as Rose?

A:—No I do not. If Rose and Queen are freaks, then
all the cows, or, rather, one-half of them must be freaks.

O :—No special idea in the line of breeding by the men that
bred those cows.

A:—Bred for dairy purposes both of them. We do not
know who the sire of Rose was. The heifer was saved for
dairy purposes. It was so long ago that it is impossible to

find anything more about her.

Dean Davenport. Q:—How does Queen compare with the
best one-fourth of the cows in the United States, and how does

Rose compare wih the poorest one-fourth in the United States?

A:—Queen compares better than the poorest one-fourth,
which is 133. Rose a little better than the best one-fourth

of the cows, which is 301. |

Q :—Was it by intention Rose had six lactation periods in
ten years? —~

A :—The reason was that she was not bred more frequently,
she was a persistent milker, | When this was started twelve
years ago, it was before the dairy department. Then very little
attention was paid to the dairy qualities in her. Prof. Farrington
got her for different purpose. Then he simply wanted a. good

42 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

dairy cow to see he effect of the change of feed on the milk.
So that was rather by chance than purpose.
Q :—How about the labor?
A:—We considered that the skim milk calf and manure
paid for the labor.
Q :—(Referring to chart) Does that man know he’s got
these poor cows?
A :—He certainly does.
Q :—What does he say?
A Member :—Probably don’t believe it. |
©:— Where does he live, northern or southern Illinois? |
A :—Northern Illinois.
Q :—How long a milking period, and how many milking |
periods should be given these poor cows?
A :—If fully matured, and she apparently has a good chance, -
I think one lactation period is enough. If not freshened right
and not had a fair show, give her another chance. Ordinarily
if in good health, and feeds well, one year is sufficient.
QO :—Safe to let the Experiment Station try it?
A :—Yes sir it is. Weare not keeping Queen fcr the money
we are making.
QO :—What sires did you use in connection with Rose, what
breed ?
A:— One Shorthorn first, and Holstein after that.
Q :—Didn’t have any other?
A:—No sir. We had two heifers from Holstein, and one
from the Shorthorn.
QO :—Which was best?
A:—The Holstein best. I thought the Shorthorn good
myself, but she was not up to the Holstein.
Q:—In these poor cows here, was any record kept of the
lactation periods?
A:—Yes sir, at the time there was. I could not give you
them now. I never saw that herd. It is published in one of
the circulars

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION 43

Q:—The feed and care have a good deal to do with that
record?

A:—Yes sir, feed and care have a good deal to do with
the record of any cow. Here at the top is 102 butterfat, and down
here 254, about two and one-half times as much in the same
herd.

Q:—That will happen in all herds?

A:—Yes sir, Yes sir. That is not always feed and care.

O:—lIs that one year’s record?

A:—Yes sir.

O :—Average acreage 160, worth how much Mr. Mason?

A :—$125.00 an acre. :

O :—Supposing you have a cow that will reduce more but-
terfat will you sell her?

A:—No sir, if she produces enough butterfat in one year,
will get a few high testing cows to breed her up.

© :—Have you any bulletins for this?

A:—We have not published any circulars that contains
this particular information as yet.

O :—The bulletin with these pictures in?

~A:—No sir.

By the president:—Every dairyman ought to see this and

get some help from this. You better all be members.

—

PRACTICAL DAIRY FARMING.

By B. L. Thomas, Woodstock, Ill.

Mr. President, Ladies and Gentlemen :—The condition my
heart is now in, I thinkthis is a pretty high altitude for me. I
never tried to make a speech but once before, and there was
no where near as large an audience as this. The fact is, there
was one old gentleman listening to me. Through the advice of
of a young lady, I was to speak to this old gentleman, who
happened to be her father. When I found I had to make a speech

44 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

before him, I went to work in earnest and studied up a speech
and learned it thoroughly. I knew it from beginning to end.
I thought under no conditions would I make a failure of it.
I thought it would win the applause of anyone. When I got
there and started my speech very bravely, my knees commenced
to trembel and got warm under my collar, and the firstthing I
knew the whole thing had left me. I could not remember
one single word of that speech I had learned so thoroughly.
I don’t know what I haddone. He helped me through, through
the back door.

You people will wonder why I am here today. I wonder
at it myself. I wondered why I was asked to go on this stage.
It took me a long while to study it out. I know it is not proper
to get up before an audience and make excuses. But under
the conditions, I think it is my privilege to explain to you why
Iam here. There is scarcely a familiar face before me. In order
to thoroughly make you understand, I will have to tell you a
little story. It will carry you older people back seventy years
maybe.

Can you remember when this thickly populated country was
nothing but a wilderness, where the nearest neighbors were two
or three miles apart. How well you remember settling on a piece
of land; how you broke up a few acres, probably with oxen,
had a pig in the pen, one cow and a few chickens. You put
in a big field of corn, half an acre, two or three acres of wheat.
How you had no way of getting the wheat except with the old
fashioned cradle. I am not very old yet, but I remember carry-
ing the bundles. The only way of threshing the wheat was by
the old fashioned flail, and after getting it threshed out, the only
way you have of cleaning it, way by naturre’s fanning mill, the
wind. And after all that, the only way you had of taking that
to mill, perhaps,was putting a bag of it across your horse in
front of you, and starting off down through the field, and then
following the cow path right straight on down to the little old
creek, and then going on down to the old grist mill. There
one of these old mills that was owned and run by an old fellow.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 45

One day he sat there by the old water wheel, smoking his old
cob pipe. -A stranger happened in and he looked up and said
“How do you do.” The stranger said “You don’t seem very
busy.” “No,” says he, “I am only running on tailings.” “Run-
ning on tailings, what do you mean by that?” “Fat all the
good wheat, and in order to keep the old mill going, we have to
run on tailings, screenings.’ I found out that when this program
committee started out, that they ran short of good material, and |
in order to keep this thing going until closing time, they had-to
work in some tailings, and that is why I am here.

Now then, there isn’t a man here before me this afternoon
that loves the good old dairy cow any more than I do. There
isn’t many of you here that understand or realize the difference
between a good cow and a poor cow much more than I do. All
that I am sorry for is that | haven’t had more experience with
the good cows instead of this kind that Prof. Fraser showed up.
But as much as [| love cows, as much as I love milk, taking care
of cattle, I do not love it well enough to devote my whole time to
it. You say that I never will make a successful dairyman. I
will not argue at all. But I have had the opportunity a few times
of listening to some of these great dairymen, these men that
milk vast numbers of cows, and these men that make such an
immense quantity of milk around Joliet and around Elgin, over
that great district where they make so much milk, and while
I was listening to some of these men at the Farmers Institutes
and other meetings, the thought came to me, I wonder if the
wives of these men were to have the opportunity of getting up
here before an audience, if they would tell the same story that
their husbands told. If they would tell how they lived, of getting
up early in the morning and working until late at nightworking
and washing for the family. I wondered if the boys of these
fathers, if they were to have the opportunity of getting up before
an audience, if they would tell the same story their fathers
told? How they loved to milk 15 to 20 cows, over 700 tons in
a year. I do not mean for a moment to have you think that
I believe that such dairymen as you have around here and Elgin

46 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

do not understand their business, made the success they have,
made a wonderful success in both their homes and in their dairy,
but merely mention these two or three things in order to try
and bring out later a little discussion on this point. ‘To have
these men explain to me a littlé more thoroughly how they are
able to make the success in this extensive way they have done,
also in their homes. I am here, gentlemen, not as a teacher.
I came here as an ignorant farmer, one who has no education,
but seeking for information, and so I chose for my subject,
practical dairy farming.

I do not mean by that, that it would be practical dairy
farming to you people here or Elgin, situated as you are, but
what seems like practical dairy farming to us working under the
difficulties thatnow exist that we appear unable to overcome.

In the first place, I wish it to be understood that my
brother and myself are in partnership. We own a farm together,
or, we will as soon as the other fellow releases the mortgage.
We are partners in everything but our wives, and in order to be
as nearly related that way as we could, we married sisters.

In order to run our business.successfully, we had to keep
a close record of every thing we did and do on the farm. We
have to keep everything in black and white. |

People as a general rule, don’t think much of a book farmer.
They say that’s kind of high-tones, or something like that.
We had an institute in the northern. part of the state, and I
wanted a friend of mine to go, but he said he wouldn't give a
cent to go there. He said “All that professor business is merely
book learning and talk.”’ |

Here about five years ago we bought a farm of 160 acres:
This farm had been owned by an old gentleman for a good
many years, I do not know how many. In looking over the
place after his death we asked that question, and when we
bought the place we found one piece had been deeded to him
from the government, and the deed was signed James K. Polk:
He had owned it a long time, and in all this time he had kept
no stock on the place. He had raised nothing but grain and sold

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 47

that off. You will have some idea of the condition that this
farm was in when we took it. The land wouldn’t raise only
about 15 to 20 bushels of corn to the acre and hardly that. By
keeping it heavily stocked, we have got it today to where an
acre of it will produce from 60 to 70 bushels of shelled corn.
The way we have done it is by milking cows, keeping hogs and
such other stock as we have.

When we started in on this place, we had a dairy of cattle
that was picked from two dairies.. I would not tell this up
home. My brother and I were both on rented farms, cash rent
and they were heavily stocked. We had a sale and sold the stock
off of my place and changed a few of the cows. The best cows
in my herd I took to my brother’s place, and the poorest of my
brother’s were fetched to mine and sold at this auction, and we
thought we had an excellent herd.

We started in that way. Raised all our heifers and took
our milk to the butter factory. We took the skim milk back and
fed it to the hogs.

One day a young man, Mr. Glover, came from the Univer-
sity of Illinois, and he wanted us to take up this work that Prof.
Fraser has told us of today. Wanted us to testour cows to
see what they were doing. We told him we had a good dairy
and did not want to spend the extra time, that we knew enough
about dairying so we could handle cattle all right. He talked to
us a little while, and finally he got us to consent to try it for
a while

We started in and followed it up for one year, and when
we got our paper back, showing what our cows had done, I tell
you we didn’t feel very proud of it. Our cows only averaged a
trifle over 200 lbs. of butter a piece. We thought we had cows
that we could make milk from, or we could make beef from. We
found out that there wasn’t but a few of them that were paying us
a profit. We asked Mr. Glover what kind of cattle he would
advise us to go into. He says, “Boys, that is for you to decide.
If you want to run a dairy farm of milk cows, go into some dairy
breeds, no matter whether Jerseys, Ayreshires, Holsteins or

48 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

any of them, but go into some one and stick to it. Whatever
breed you take, stick to it, don’t be changing around.” Well,
we studied on it a little, and finally thought we would get Ayr-
shires. But when we come to look it up, we found it would be
hard for us to start with them because there not any near us,
and it would be quite a hard matter for us to get hold of any
cattle of that breed. We finally decided on Holsteins

We went in the first place and bought some registered cows,
and bought a registered sire. We started in that way. I have
some figures that show the yearly record.

The first year’s record we burned up we were so ashamed of
it. Why, it makes a man feel pretty small when he sees what
some of the herds these dairymen have been doing. But I be-
lieve we are on the right road now.

Here is Thomas Bros. yearly record for 1905. I believe
it is 21 cows. Cow No. 1 she gave milk 9078 Ibs. in one year,
tested 4.3 butterfat 3.90, butter 455 lbs. This cow grade Hol-
stein I bought her at auction for $32.00. When I got her home
I tried to sell her for $33.00, and today $150.00 wouldn’t buy
her. If we hadn’t started in testing our cows, we would have
known nothing about her. Under the conditions she has done
fairly well—no great records. This cow cleared us 200 lbs. of
butter for her keep, and of course at the price of butter last
year it would be about $58.00 she cleared. We had two heifer
calves from this cow. One is coming two years old in the spring,
and the other a young calf. If she reproduces herself I see what
an investment that was for $32.00, and for $1.00 I would have
lost it.

Cow No. 2. I will just read pounds of butter they made.
She made 360 odd pounds, almost 367 pounds.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 49

The next cow made 351 pounds of butteer. I will give
you the pounds of butter in the order that they are here.
Next cow gave 321 Ibs. of butter.
Next cow gave 315 Ibs. of butter.
Next cow gave 309 Ibs. of butter.
Next cow gave 291 Ibs. of butter.
Next cow gave 287 Ibs. of butter.
Next cow gave 277 Ibs. of butter.
Next cow gave 277 Ibs. of butter.
Next cow gave 267 Ibs. of butter.
Next cow gave 265 Ibs. of butter.
Next cow gave 245 Ibs. of butter.
Next cow gave 248 Ibs. of butter.
Next cow gave 248 Ibs. of butter.
Next cow gave 239 Ibs. of butter.
Next cow gave 231 Ibs. of butter.
Next cow gave 216 Ibs. of butter.
Next cow gave 209 Ibs. of butter.
Next cow gave 184 Ibs. of butter.
Next cow gave 78 Ibs. of butter.

This cow that only gave 78 pounds, I got her of Mr. Camp-
bell here. She is a registered Holstein cow (Laughter).That
is the record cf 1905. I will explain about this cow to you.
We heard that Mr. Campbell had a kicking cow that he would
sell for so much money. Mr. Glover told us he believed that she
would be pretty profitable cow for us to buy. We had quite a
little experience with kicking cows. I had had my mind made up
there was no cow that ever lived that I couldn’t milk. I thought
Campbell was a breeder and probably didn’t know much about
milking. The cow probably kicked a little and scared him out.
I went over there to see about this cow and took her home.
She was just almost dry. When this cow freshened we never
let the calf suck her. I was going to show them how to stop
her from kicking. I sat down to milk her, but I didn’t sit there
long. I was very kind to her and patient. That was the only
way to win out, and I tried it again and she kicked. ‘Tried it
two or three times. I said “I can tie you and milk you anyway.”
I went and got a strap and tied the cow. I tried several times
without the strap but couldn’t do it. She taught me a lesson.
I was determined to milk her a year, and milk her a year I did

50 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

and tied her every time. When I would sit down to this cow
she would be leaking milk, and yet you could hardly get more
than a quart or two at most. After gettingthrough, within
three or four minutes she would be leaking again. She acted that
way for the whole year. The next year when she came in we
left her calf and another one on her, and couldn’t take the milk.
The first winter raised five calves on her. Had her two years
- now, saved her two young calves that would take this milk. That
was a valuable cow.

Mr. Campbell. Q:—Did you know that was a kicking cow
before you got her?

A:—Yes sir, you told us all about her and I didn’t believe
you, but I do now.

As I said before my brother and I are partners, and we have
to keep records. We take an inventory of the farm the first of
January each year. ‘Then we know something about whether
we are going ahead or backwards. Here is the inventory a
year ago this January and now.

1906, horses 6; Valtted: ab) ..u.05 cv cece lek we bas necls y's 0 « he $ 925.00

1907, horses. 9, valued at... 3.05.0 e 0 dee cs cn ae » wolc eee 1,200.00
Increase $75.00.

1906, cattle, we had 53 head valued at .\.....0.. 45). /..%) sue 1,560.00

1907,-cattle, we had 58. head valued at .......... «c+ as Meee 1,687.00
Increase of $127.00.

1906, hogs, we had 74 valued. at .....0c0cnccccses nus enn 925.00

1907, hogs, we had 68 valued at. oc. 0.00 i. aceite ve! tlie a 598.00
Decrease of $327.00,

1906, chickens, 200 valued at ..... 226s esac sbeee eee 5 0d 0 ae 80.00

1907, chickens, 300 valued at 0... 05's e's od sec aee ese eee 120.00

Increase of $40.00.

Gain for 1906, $452.00 and for 1907, $ 504.50 which makes
an increase of 52.50. In 1906 coarse feed was $220.00 and 1907
it was $382.00 a differenceof $162.00. Cattle sold in 1906
$398.00, hogs $1320.79. This will make some of you smile.
Milk sold $984.88, a total of $2606.65 for the year. We paid
out for feed $400.00 leaves a balance of $2206.46. And in
addition to this we sold chickens $65.00, eggs $110.00, to be

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 51

added to this. Total increase on stock and crops last year and
this $329.50.

We have to take our milk to a butter factory, so in order
to get all we can out of it, we have to have lots of hogs, raise
all our heifer calves. It seems to me that hogs and cattle are
made to go together. Now, most of you peopie take your milk
to the condenser or ship it and there’s lots of milk goes off
your farm that you never get back on again. We sell nothing
but the cream. For that reason we believe in mixing farming
than running it all to milch cows, and while we are only just start-
‘ing in this and trying to breed up a herd of cows, we hope in
a few years to make a fair showing.

I thank you for your kind attention.

Mr. Mason. Q:—How many pounds of milk do you get on
an average?

A:—I don’t know as I have that down. This makes an
average yeild of butter per cow of 271.27 pounds, deducting
200 lbs. for cost of board leaves a net gain of $16.35 per cow.
This dairy is I think 21 head we have of them heifers. We are
milking 18 cows at present time that’s giving 425 lbs. of milk
a day. Out of these 18 cows there are five two-year old heifers
and five three-year old heifers.

Q:—When you keep books you just take that a little farther
and find out how much you expend for labor and invested for
takes etc, can you do that?

A:—Gentlemen, I wish I could. That’s the only thing that
troubles me is to know where this $2200.00 has gone to.

Mr. Campbell :—You got to adopt Mason’s plan, the eight
hour system; but he uses it twice a day. We do that on the
six hour system.

Mr. Thomas:—We make a practice of getting up about
half past five in the morning, and I do not think that over six
times in a year we are ever later than seven o'clock, supper eating
and all.

O :—What time at night ?

52 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

A:—Seven o’clock. Generally half past six through our
work.

Mr. Mason :—In running a farm, strictly a dairy farm, you
would be proud to show us those figures clear down.

A:—TI didn’t learn my catechism right, gentlemen.

By the President:—We are much obliged to Mr. Thomas.

I wish there were a few more to grind out as well.

I wish to call your attention to the Exhibit Hall. It is
on VanBuren Street, just a block in that direction. There is a
sign across the walk showing where it is and there is where we
will hold tomorrow’s session. ‘The milk testing class will be
held in Exhibition Hall. Those who have samples of milk they
wish to bring in, can bring them in the morning before ten
o’clock and they will be used in the testing class.

The meeting tonight will be held in this auditorium, and
the general subject is the city milk supply. The speakers are
Mr Lane, Mr. Truman and Mr. Schuknecht. Besides the
speakers we have our old friend, Mr. Lumbard, who will sing,
and every one who has attended dairy associations for the last
fifteen or twenty years have heard Mr. Lumbard sing and they
know what he is and all about him. He is a fine old gentleman
over 80. He belonged to the famous Lincoln quartet of civil
war times.

The headquarters of the Association are at the Munroe.
We have a room over there and some one will be there most of
the time to answer any questions or give any information that
any one may want.

Persons from a distance who have railroad certificates may
leave them there or here at the Secretary’s desk to be signed. I
hope no one will forget to leave his certificate so we get the rate.

Tomorrow afternoon’s session is a joint session with the
Farmers’ Institute of Will County, and will be held in the Opera
House. The speakers are Dean Davenport, Prof. Haecker and
O. C. Gregg. They are all men who are at the very top of the
dairy business.

Tomorrow morning in the Exhibit Hall and all are welcome

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 53

to see the milk tested and find out what there is to be learned
about testing milk.

Mr. Kimsey :—A word in regard to the headquarters room:
I feel, and have heard a number say, that they get as much good
from a personal talk with the persons attending. Around the
lobby we naturally feel a little hesitancy in approaching the sub-
ject with them. ‘There is plenty of room at headquarters for all
to go there and talk. Allow me to suggest that around the
hotel we make the headquarters room the general loafing room
and consider every one introduced, so you can talk without any
hesitancy, and we will thereby get the greatest good from our
stay here.

Prof. Fraser :—There will be a meeting of all county dairy
representatives immediately at the close of this meeting here.

By the President:—We stand adjourned until 7:30 this
evening.

WEDNESDAY EVENING, JAN. 16, 1907
7:30 P. M.

President in the chair. Meeting called to order.

We have with us tonight a familiar dear friend, Mr. Lum-
bard. ‘There is a treat in store for us.

Song. Encored. “ Maggie.’

Our next number is not on the program, but we shall have
the pleasure of hearing a few remarks from Dean Davenport of
the University of Illinois.

Mr. President, Ladies and Gentlemen :—

I would much rather listen to Mr. Lumbard sing than talk
myself or any one else talk.

One of the questions that always occurs to us at the time
of the meeting of any association like this, is, what does it mean
for the industry it represents.

I suppose we ought not to hold an annual convention without
exerting some influence over the progress of affairs represented
by the people gathered together. I am one who believes we have

54 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

not yet commenced to scrape the surface in any direction, much
less in dairying. Yesterday, an old gentleman came up to me
and introduced himself and he said, ‘I never wanted so much
to love as I do now. -I would like to see this matter of agricul-
tural development going on a while yet to see what’s coming.”

I heard an address a month ago given by an eastern college
man who said these are the most interesting days and he wanted
to stay awhile and see what is going to happen. I imagine a
good deal will happen in dairying in 25 years. We shall either
do much better, or do far worse. It will be one of the two, we
are not going to stand still.

Dairying represents the most intensive form of agriculture
that is practiced on this side of the water. It is a profession that
is most intensive. Our difficulty is, we are trying to operate an
extensive plan. There is a fair criticism laid to American dairy-
ing, especially in the states in the west, that we introduce the
business in a period of our development and. all planned on
extensive plan. We milk 1020 cows on the extensive plan
rather than on the intensive. But we are coming to a time when
we must do something definite.

There has not been as much improvement as there ought to.
have been. Really, I believe honestly we have made progress
in dairying in the last decade or two than should have been ex-
pected. The Babcock test ought to have done more than it has.
yet done. JI am not blaming any one. I am stating facts. We
have been so busy about so many things, interested in doing
things, that we have not yet settled down to the business of de-
veloping an industry very much in this country.

If I might explain the thought in mind a little differently.
I think that the individual dairyman, like the individual farmer,
has had his mind on his own personal affairs and little on the
industry he represents.

Let me take a very simple illustration. When I hear a man
advocating buying cows instead of breeding them, advocate it
as a general policy, why, I know he is looking from a purely in-
dividual standpoint. He knows, or ought to know, that no

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 55
business can thrive on that basis. Just like this: I hear a man
say this is the way to do good farming, this is the way I do it
and my experience has proven it to be good policy. I buy all
the manure and haul on my farm, and buy the clover hay off my
neighbors and manage every way I can to get fertility on the
farm—but it was at the expense of his neighbor’s farm.

Let me make this point clear. What we all need to do, and
do it quickly, is to do those things that will establish the dairy
industry as a whole on a solid basis. We have conducted the
business altogether too much from the extensive standpoint of
the individual. A whole lot of general things in the meantime
have gone wrong.

There are three things which are a positive menace to the
prosperity of the dairy business. We are here to find-out if we
can the right plan.

The three weak spots are: The inefficient cow, cost too much

‘to make milk; 2nd, Antiquated and insanitary methods, we
have not profited as much as we ought to, too much bacteria.
And 3rd, The general public, who are our consumers, do not
realize as they ought, for our benefit and theirs, the food value
of dairy products.
Let me repeat: First, the inefficient cow to get rid of;
Second, better methods, more sanitary ways of making better
products; and third, that the public should realize better than
it does the real food value of dairy products.

I remember when milk would not sell for more than four
cents a quart. ‘That was a permanent price for milk as if it had
been written in the Bible; not sold for more than four cents a
quart. There is no such thing as that. I have just been given
a new edition of the ten commandments and it is not in that.
People pay 35c a lb. for butter. How does that compare with
lean meat which is 75 per cent. water. How does milk, butter
or cheese compare now in the market as a food product with the
meat product of this country. No comparison at all. The
dairy products are infinitely cheaper. Three campaigns. One,
better cows to make milk cheaper. Another, better methods, and

56 _ ILLINOIS STATE DAIRYMEN’S ASSOCIATION

another, to teach consumers what the products are really worth.
This is a business mans’ meeting, not a place to pat each other
on the back. It is a place to find the weak spots and pick them
out. I believe we need to do some things for the general good
of the industry as a whole, the individual can take care of him-
self; the sharp ones can. You will find individuals in any in-
dustry who get along all right. Some are so shrewd that they
will get along as individuals all right in any business. What
we want to be certain of, is that the dairy industry of Illinois is
on a solid basis, and it is not sufficiently solid. We have too
many inefficient cows, too much milk that is not fit for humans
to consume, and the general public too ignorant what dairy pro-
ducts are really worth. They will not pay the difference, and
they will not until we educate them. I wish some one else
would do it, but if they will not, we will have to stir up the
dairymen to educate themselves and the general public, and I
think they can do it.

The reason we have not done before the things we ought
to have done, is because we are at it 365 days in the year and
sometimes another day. If we could get away from the cow
for a while and look at the thing as it really is, have two months
vacation, you would see some things we do not see when we are
at it all the time.

We are looking for a man to come into the State of Illinois,
study the business of agriculture as a whole from the economic
standpoint, and a man who is not a farmer, but who is an econo-
mist, who will look at us from the outside. Burns was right
when he said it would be good to see ourselves as others see us.
We need that in agriculture today more than any other one thing.
We know a whole lot better than we do. I think we want for
agriculture a man to come into this State with experience to
study us and our ways and to find fault with us, and show us
where we are wasting money and efforts and losing in the way
we are handling agriculture.

To illustrate. All over this prairie state we use six ft.
mowing machines. Why are they doing it? I asked the deal-

ILLINOIS STATE DAIRYMEN’S ASSOCIATiON 57

ers and he said they say “that is all we can sell.’ Why won't
the farmers buy those that come more than thate “It
pulls too hard” the boys say. It ain’t so at all. Any four of
us men can pull 8 ft. mowing machines if it is in good shape.
The draft is not the limiting factor at all. No work any easier
than running the mowing machine. Why say that you can’t run
a mowing machine, an eight footer, when you use a seven foot
binder on the same farm. It is utterly foolish. We do things
as we do, for no more reason than that we have always done
them that way. You tell an Englishman that he is not doing
something right, and he will say “we always did it so.’ You
and I need to get out one side of ourselves and look back and
see what we are actually doing, and we need it in dairying more
than any other phase of agriculture. These meetings are for
discussion because matters are changing rapidly. Everything
is being adjusted to new conditions, and we must readjust our-
selves also.

It is costing us too much to produce milk. The consumer
must be educated until he is ready to pay a reasonable price for
a good product, and be sure he gets a good product.

We have something to do in Illinois and it is for the in-
terest of every man to do it now and not to postpone it. It is
not going to drift ten years more as it has in the past. If we
are a dairy state, and we are, then we ought to be doing better
than we are. We have in the two corners of this state, Chicago
and St. Louis, the two great markets of the west. They are
natural and legitimate plunder. But those cities ought to be
‘supplied from Illinois. We can have the milk trade of St. Louis,
if we go after it, and Chicago, if we can keep it. Am I succeed-
ing in making this clear?

What we ought to do in this meeting, is to discuss a lot
of questions that do not concern us as individuals, but the indus-
try as a whole. Plan a long ways ahead. I had a long talk
with Mark Dunham about his business years ago. He built up
his business from one horse to one of the largest horse businesses
in the country. He said when he published his first catalogue,

58 ILLINOIS STATE DAIRYMEN’S ASSOCIATLON

his secretary called his attention to the fact that lots of letters
asking for the catalogue were children’s letters, and told him he
thought it would hardly pay to send them to children. But Mr.
Dunham said “Oh, yes, send them right out.” But the secre-
tary told him some of the letters were from children only eight
years old. Mr. Dunham said, “I don’t care if they are only
six months old, if he wants to see these pictures he can have
them, and when he grows up he will buy a horse of me.” And
that was so for Mr. Dunham told me that nearly all his custo-
mers have been men who said they saw those pictures when
little boys, and they bought a horse. We must look a long ways
ahead, and we must work along certain lines that will develop
a business later on. We want a more far-seeing policy than the
dairy has yet developed, for developing trade in Illinois, and
capturing certain lines of trade to support our business. I be-
lieve as soon as we apply ourselves to this, we shall have our
share of the trade of the middle west if we go after it.

I do want to leave this thought with you. We ought to
make plans to develop the dairy business as a whole, independent
of any plans we have for ourselves as individuals. Have those
lines fixed, those principles picked out, those points of attack
planned, which will insure us trade ten years, or fifteen years
from now, and, yes, twenty years from now.

The developing of business is like playing chess. You
only pass move by move in certain quarters. ‘The man who
begins with a clear campaign in his mind and does not disturb
it, stands a fair chance of winning. I think that is the kind of
game for the dairy industry of this state. There are some
things that must be done for the good of dairying twenty years
from now, not resulting in a personal gain for you or me, and
yet it ought to be done. It will come back to us in good time.
We have got to do some things now that will produce results -
five or ten years from now, and if we don’t, we will always have
to deal with pressing questions. We can increase and double
the consumption of dairy products in this state, if we set about
it. There is not enough milk, butter or cheese used, not half

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 59

enough. I feel like saying these things as long as the president
called me up. I[ thank you.

By the President :—We are indebted to you, sir. We all
feel as if we were students. You have outlined a campaign,
and we ought to have suggestions.

By the President:—Mr. Wilson has very kindly made
arrangements for any of us who wish to accept the invitation to
visit the penitentiary tomorrow morning at 10:30 o’clock. A
car will leave here at that time. I hope none of you will absent
yourselves from the meeting at the Exhibit Hail in order to
take advantage of this opportunity, but you spe to go some
time to visit the place.

We will now listen to Mr. C. B. Lane, Assistant Chief of
the Dairy Division of the U. S$. Department of Agriculture at
Washington, D. C.

Mr. Lane has very kindly offered to give every support
from his Department to start this new campaign for milk at our
State Fair. I was speaking to him about it today.

A MOVEMENT FOR CLEAN MILK.

By M. C. B. Lane, Asst. Chief, Dairy Division, U. S. Dept. of Agriculture.
Washington, D. C.

Mr. President, Ladies and Gentlemen :—It gives me pleas-
ure to meet with you today, and I have here a paper I have
prepared on a movement for clean milk, which I will read to |
you.

In any reform movement, the object cannot be accomplished
by sensational methods. If this were the case, we should have
had clean milk long ago. For the dairy has been a target for
many years and accused of being the source of practically every
contagious disease, the cause of high death rates in our cities,
and put down as the most dangerous thing in existence. Some
of the things that have been said are true, and some are not.
Some people never see anything but dirt in the dairy. Men

60 ILLINOIS STATE DAIRYMEN’S ASSCCIATION

ignorant of the most fruitful cases of unclean milk have advo-
cated from time to time most ridiculous things. For example,
in a Western City the Board of Health was asked to ‘pass an

Cc. B. LANE
Assistant Chief Dairy Division, United
States Department of
Agriculture.

ordinance compelling all dairymen to remove their beards. What
is needed is less painting of the pump and more work at the
source of the fountain. Less pasteurizing and sterilizing and
renovating and aerating, and more thorough careful work back
at the dairy farm. Not that the dairyman is always at fault,
for often the milk leaves the farm in good condition, but is not
properly iced in transit, or is mixed with some other fellow’s
milk and the good qualities lost. However, the farm end is a
good place to turn on the searchlight.

Now, when there is a general agitation of the subject
throughout the country, when the consumer is paying more at-
tention to his milk supply, when the dealer is looking for good

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 61

milk to supply this demand, and when the producer is taking
more pride in his business and making an effort to meet the
demands for a better product, the time seems ripe for some for-
ward movement for clean milk.

The Boards of Health in our cities are doing excellent work
in passing ordinances to better control the healthfulness and
cleanliness of the cows, the sanitary conditions of the stables, the
water supply, proper cooling and storing the milk and delivering
it to the consumer with a low bacteria content, thus insuring
its keeping quality. They are taking more stringent measures
to keep the milk shops in a sanitary condition, isolating them
from the horse stable, wagon shed and living apartments. We
are receiving letters at the Department almost every day for
information along this line.

That there is great need for a clean milk movement is evident
to anyone who will take a day or two visiting the dairies supply-
ing milk to almost any of our cities, large or small. Dairies
which supply us with milk which we have on our tables every
day. What do we find? Out of 300 we have recently inspected
near one city, you can count on the fingers of your two hands
those in good condition. Dr. Walter Bonsel, Sanitary Super-
intendent, Health Department, New York City, stated recently
that of the 5,000 dairies they had inspected, just 5,000 were
ordered to make changes and corrections. Out of 62 samples
of milk taken in one day, six showed less than one million
bacteria to the fifteen drops, while the other 56 showed counts
ranging from 1,180,000 to 39,060,000, and twenty-three showed
more than 10,000,000.

It is not altogether the dairyman’s fault that conditions are
not better. I believe we have been getting at this thing wrong
end first. The cities have been endeavoring, largely through
enforcement of laws to make these improvements, but instead
of spending all their time and money felling dairymen not to
do this and that, I believe that much of the time and money
could be better spent by having practical and capable inspectors
go direct to the dairy farmer and point out the faults to the

62 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

dairymen, and, through education and cooperation and encour-
agement, assist him in bringing about the desired improvement.
This would not bring the results in all cases, but in very many.
Most dairymen would be willing to make improvements if they
knew exactly how to go about it. I say this advisedly, because
I have had charge of the work of inspecting several hundred
farms and I know all about their troubles. It is all right for
our cities to set standards for bacteria; it is all right to insist
that the milk shall be cooled; it is all right to require that the
milk contain a certain per cent of butter fat and solids; it 1s all
right to insist that the cows be tuberculin tested; but the dairy
farmer should be assisted along all the lines by capable inspectors
and given the help and encouragement possible, and the city
should come into personal contact with the individual producer.
They are only just beginning to do this, which, to my mind, is
the most important work in securing a clean milk supply. Our
cities, however, are hampered by lack of funds which permit of
only a small number of inspectors. Dairies supplying milk to
some of our cities have never been reached at ali. What are
fourteen inspectors to 30, 000 dairies? This is the situation in
one of our large cities.

It is evident that only slow progress can be made in improv-
ing dairies under these conditions. If a sufficient number of
inspectors could be placed in the field to report conditions and
close up dirty dairies until they were put in proper condition, it
would go a long way toward securing a clean milk supply. One
small city I know of has accomplished this, and no dairy that has
not been approved by the Board of Health can sell milk within its
limits. The poor dairies ship their milk somewhere else. |

A Plan for Scoring Dairies.

Any successful plan for the improvement of milk, must be
practical and must work for the good of both the producer and
consumer. It must be broad enough in its scope to cover all
conditions of dairies and must be of such a character that it can
be applied by City Boards of Health, milk dealers, or any organi-
zation working toward the improvement of milk. After care-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 65

fully considering the question of how to meet the present needs
in this respect, we have decided that if a score card was carefully
prepared setting forth the conditions and giving each branch of
the dairy a definite rating that this would largely solve the prob-
lem. The score card idea is not new. ‘The method has been
used for years in scoring butter and cheese, and more recently
in scoring corn, milk and cream, and the farmers are getting used
to this method of rating these various products. ‘The rating of
dairy farms by the score card method has been practiced more or
less in different places, and some half dozen cards are in exis-
tence at the present time, and have been used with greater or
less success. We have prepared a score card in the Dairy Divi-
sion, however, after the eYperience of scoring. some 500 dairies,
which we believe is thoroughly practical. By this system, the
dairyman’s defects are pointed out and he is given a definite rat-
ing in all branches of his work, and further, the score is put on
file and can be referred to at any time and comparisons made at
a glance. In most of the systems now in vogue for inspecting
dairy farms, the inspector asks a long list of questions and his
report is very indefinite. ‘That is, it cannot readily be determined
by reading it over just what the conditions are in the particular
dairy. Our plan provides for a rating of stables for ventilation,
light and sanitary condition; the cows for health and cleanli-
ness; condition of utensils and facilities for cooling, bottling
and storing the milk; condition of water supply, etc.

\

64 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

BUREAU OF ANIMAL INDUSTRY.
Dairy Division.

SANITARY INSPECTION OF DAIRIES.

Owner or lessee of farm: «25.5 6450/6 00» 2 ws slo c min oie’e ses 510 nek nian
SRMRMAEAIS S3k t o 9 "ein Stat Rose Solan fog cB ad GID) ear he a eye ae State oo... a's ie ois eieie ene
Total No. of cows..... No. milking..... Quarts of milk produced daily
Is product sold at wholesale or retail?. ....... 2.4.00). «+s.» « «+ 6 meee
If shipped to dealer give name and address.................cemseveee wees
Periniit: NO. es < iste oe bie Date of inspection: «)..... sis. ..0.500 dle gee 190
POSES verlag oc DE il REMARKS
Perfect Allowed _|
COWS
Condition (2) BES SOE Sine eh eS a (eee PS dae Lee eee ) 10 Cee ee ee eea) “Ss 0 = = & 8). Sms whee eee ener
Health (8) ......--++ see eee eeee Ry Pen
Cleanliness. ...-..... esses reese Pees
Water supply.-.-.-.-.-.-sse sees 5—20 |...)
STABLES
COV GE UC EIOR ido youn as eidid spd oR MM PO
RWUCHeMEA LN TRIMERS? ois ich. dsita aie nthe anys cee oe ee a PT
CEC ee er ee eae oe 5B Peace we cl odelele pus Oa
Ventilation PEN cS Sue tata tens en
Cubic space per cow (3).........-. (70 CLIT
Removal of manure (2)........... \) ao oe [css cssslee eek
Stable yard (1). ........2--++ +5055 Cee
MILK HOUSE

Conatruction (2)... 0. soesi +. ba 1) Bf tate ee [eee ee (ee
POG AIG) (G) np )eis notes < cian sates sles [eae
COL eeBLRRLGE «sa? (occa iver» pc a at siecyele mae SE PP PS Pn
Care and cleanliness of utensils.. By ee ol a fate ai penn
Water supply (Temp........ ° F) ee I es I

MILKERS AND MILKING
Health of attendants............ D | nolan ee ee 0] cis aes 6g
Cleanliness of milking............ 10—15 |..... Pe

HANDLING THE MILK
Prompt and efficient cooling..... LO [ttt crt ttt fete e ster t tee e eee eee
(Temperature of milk: ...... sel CAM TaN fe gt o/h ee ve +) sav eee
Storing at low temperature...... ON I
Protection during transportation| | 5—20)) 00... 5..|...+ 0s ev eee

Potal SCOPBiana Kaw ihe biecees LOO ocean d's |e o's 0 0.6 le patlelle Sein
Sanitary conditions are—Excellent..... Good...... Fair. siceee Poor. sss
suggestions by inspector 2. i... open ene se en wo oe ole a ere

SIMS ina pois ale edie yeh poe wate see wale ge Pos Sie) ol ei eat

Inspector.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 65

DIRECTIONS FOR SCORING.

Perfect

Cows. Score.
Condition and Healthfulness——Deduct 2 points if in poor flesh, and
8 points is not tuberculin-tested and there are no outward signs

MIL I 6000. 5 aa, Sin nigh ah ah bd gs Oak Crgirasnide HUONG IW LT le oh ra he et a Nee 10
meaninnmescs-—Clean, 5: good, 4; fair, 2; . bad, Oo. .60. cece bee eews oe 5
Water Supply.—If clean and unpolluted, 5; fair, 8; otherwise, 0...... 5

Stables.

Construction.—For cement floor (a)* in good condition allow 2 points;
fair, 1; poor, 0; wood floor (b) or other material in good condition,
1; fair, 4%; poor, 0; good tie (c), 1; good manger (d), 1; box
NEM Fi Rise Win: abe, & avers eck iy Soa Ribia ss Gievaves SU yO Onan cies hes Cae ay 5
Cleanliness.—If thoroughly clean, including floor (a), windows (b),
and ceilings (c), 5; good, 4; medium, 3; fair, 2; poor, 1; bad, 0 5
Light.—Four square feet of glass per cow, 5; 1 point off for each 20
per cent less than four square feet per COW ............0 cece eeee 5
Ventilation —Good ventilating system, 4; fair, 3; poor, 2; bad,0..... 4
Cubic Space per Cow.—lIf 500 cubic feet or over per cow, 3; less than
500 and over 400, 2; less than 400 and over 300, 1; less than 300,0 2
Stable Yard.—In good condition (a), %; well drained (b), %; other-
IE i ecteet he oe Le cS oof eo's Gens h oyigp hel @ whats Womlaye: Uy niin mayalihe ey eats 1
Milk House.
Construction.—Tight, sound floor, and not connected with any nener
building (a), well lighted (b), well ventilated (c), 2; (d) if con-
nected with another building under good conditions, 1; otherwise,

EES TAT HOUSE, (0) 5. o.i/ 5 ofa a no caie: anew alele ejglnrery Uiplelale te bia edeve em eubes 2
Equipment.—Hot water for cleaning utensils (a), 1; cooler (b),1;
proper pails (c) and strainers (d) used for no other purposes, 1.. 3
Cleanliness.—Interior clean, 5; good condition, 4; medium, 3; fair, 2;
ETE Nie oe 2 aso. Scam wht is) s, shale aa’sl es ohei.a: eve: Sete Me anehisae yp so akete. atten 5
Care and Cleanliness of Utensils.——Clean (a), 3; kept in milk house or
mare outside Track .(b), 2; otherwise; 0... 2... e nek ale ios 5
Water Supply.—If pure and clean running water, 5; pure and clean still
MITT WISE Qi iis «oc 'e pimrelidcaleldce, © A aye woud oluhib ayaa avele olavact, 6 yuenuelapare 5
Milking
eM TTI! ialis. ooh pw wah doe Jota wtlele Se be ueren wel dice iar o)bce: © Grants caval ahvatanenen ants 5

Cleanliness of Milking.—Clean milking suits, milking with clean dry
hands, and attention to cleanliness of udder and teats while milk-
ing, 10; no special suits, but otherwise clean (a), 7; deduct 4
points for uncleanly teats (b) and udder (c) and 8 points for un-

. TACT OCEC, (CELI AS Mehdi yw 25 Und om gies alee diets aia la Sie a)at Oa pela Wi obaeeanans loli. ae 14 10

Handling the Milk.

Prompt wid Efficient Cooling.—If prompt (a), 5; efficient (b), if 50
degrees F. or under, 5; over 50 degrees and not over 55 degrees,
4; over 55 degrees and not over 60 degrees, 3; over 60 degrees,

666 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

0; if neither prompt nor efficient, 0 ).)-.!/.4.22....2) lv
Storing at Low Temperature.—If 50 degrees F. or under, 5; over 50

degrees and not over 55 degrees, 4; over 55 degrees and not over

60 degrees, 3; over 60 degrees, 0............55 7. Se eee 5
Protection During Transportation to Market.—If thoroughly protected

(iced), 5; good protection, 4; partly protected, 2; otherwise, 0.. 5

100
Score.

If total score is 90 or above and each division 85 per cent perfect or over,
the dairy is Excellent (entitled to registry).

If total score is 80 or above and each division 75 per cent perfect or over,
the dairy is Good.

If total score is 70 or above and each division 65 per cent perfect or over,
the dairy is Fair.

If total score is below 70 and any division is below 65 per cent perfect, the
dairy is Poor.

* The letters a, b, c, etc., should be entered on score card to show condi-

tion of dairy, and when so entered should always indicate a deficiency.

Practical Experience With the Score Card.

The Dairy Division is now making a thorough inspection
of the milk supply of Washington city in cooperation with the
Board of Health, and the score card is being used for rating the
dairies (930) supplying milk to the city. 200 dairies have al-
ready been visited, the scores ranging all the way from 26.15 to
88.5 and averaging 50.5. The cows, including condition, clean-
liness, health and water supply, received an average score of 11
(55.7 per cent) perfect score being 20. The stables, including
construction, light, ventilation, cubic space per cow, and removal
of manure, scored an average of 8.82 (35.3 per cent) perfect
score being 25. The milk house, including construction, equip-
ment, care and cleanliness of utensils and water supply, scored an
average of 12.75 (63.7 per cent) perfect score being 20. Milkers
and milking, including health of attendants and cleanliness,
averaged 10.29 (68.62 per cent) perfect score being 15. The
average for handling the milk, including prompt and efficient
cooling, storage and protection during transportation, was 7.55,
(37.7 per cent) perfect score being 20.

It will be noted that the stables were found to be furthest
from perfect, and it is believed that improvements are needed

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 67

here more than anywhere else, in most of the dairies throughout
the country, and it is in the stables that the greatest improve-
ments could be made with least expense. There is no good
reason why dairymen should not get a perfect score for cleanli-
ness and yet these 200 were only 44 per cent perfect. The light
in most stables visited was conspicuous by its absence. Scarce-
ly any attempt was made by most of the farmers to have any
system of ventilation. Some stables have cement floors, but as
a rule partially decayed, broken planks, soaked with urine and
covered with manure are found. The cubic space per cow was
frequently found too low, about 86 per cent. Only 33 per cent
hauled the manure to the field daily, and 46 per cent of the sta-
ble yards were in bad condition.

The following letters will give an idea of the way this work
appeals to the dairy farmer and indicate what may be accom-
plished by this system along the lines of improvement of market
milk.

Dear Sir:—It gave me great pleasure to meet your dairy
Inspector. He called at our farm and thoroughly scored our
dairy, giving us 75 per cent and showing, or pointing out to
us where we might score 100 per cent with a few improvements,
the fact we appreciate very much. I am just writing these few
lines to show our appreciation of the valuable work you are
accomplishing for the benefit of the public health as well as the
dairymen at large. The visit of the Inspector did me a world
of good pointing out our defects in the dairy.

Wishing your Department.the hearty cooperation of all the
dairymen, I am

Yours sincerely,

(Signed )
Manager for

My Dear Sir:—I want to thank you personally for your
visit to our farm this week; it has inspired me with renewed life -
and vigor. I shall not wait until the new year to make new re-
solves and promises but begin right now. I know I shall never

68 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

reach my own ideals even, but I have made up my mind to try.
No matter what the motive is in the Department of Agriculture
in sending out such inspectors, it cannot fail, in my judgment,
to do immense good.

I want you to come around next year again and if I am not
entitled to be marked up at least 20 points, I will promise you to
go out of the business and I ought to.

Very truly yours,
Signed ————

The Board of Health in Washington is already using the
scores for the purpose of revoking permits and several who have
scored low have been cut off. After all the dairies have been scor-
ed, the names of those who have reached a standard of 70 or
above will be published in the local papers. This will encourage
the dairyman in his efforts to produce clean milk, and he will
use the results to advertise his product, and it is fair and right
that he should. The published results will give the consumer an
opportunity to know where good milk can be secured. At the
present time, it is difficult for the consumer to determine where
he can get good milk and what the condition of the dairy is he
is taking milk from. This has worked out nicely in my own
personal experience. I have recently dropped the dairyman
supplying me with milk after finding that his rating was only
43 on a scale of 100 and I have given a dairyman with a
of over 70 my custom. Right here, I want to say that the
present method of selling milk is very unfair both to the pro-
ducer and the consumer. The dairy having a low score and
producing insanitary milk sells his product for the same price
nothing about the sanitary side of the question. ‘The score card
system will have a tendency to grade the dairies as well as the
product, and to put the sale of milk on a fair basis for all con-
cerned.

. Work in Progress Outside of Washington.

In addition to the work in rating and scoriing dairies con-
ducted in the city of Washington, we are cooperating with the
Boards of Health in one other large city and over 700 dairies

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 69

have been scored by the regular city inspectors. The average
‘score of the dairies is about 41 and it goes without saying that
there is much need of missionary work in this direction. This
city has established a standard of 30 points at the start and re-
vokes the permits of any dairies that do not come up to this stand-
ard. While this seems ridiculously low, yet many dairies are
being cut off. As conditions improve, the standard will be
raised. ‘The results of the work in the city referred to are most
encouraging, and I am advised by one of the Health Officers
that they thoroughly beliece that by continuing work along
these lines, clean milk will soon be realized.

Some Results of the Work.

Where some of the dairies having low scores were turned
down, the owners requested the Board of Health to supervise
the building of new barns and dairymen in some instances have
stated that they would build any kind of barn the Board of Health
wants. The effect of the work of scoring dairies in one town
has been that the milk from dairies receiving the high score has
all been bought up by dealers at a considerable advance over the
the old prices. In one case where milk was selling in summer for
10 cents per gallon it was raised to 12% cents, aud where the
price was 16 cents in winter it was raised to 18 cents for dairies
scoring 65 or above. Very bad dairies were passed by altogether
and dealers would not buy their milk at any price. Dairies in
this particular town are given a month to clean up; if nothing
is done at the end of this time, the license is revoked. A man is
sent in old clothes to see if the dairyman is still selling milk; if
so, he is prosecuted for selling milk without a license and usually
fined $20 and costs.

Standard Too Low.

The standard of cleanliness in our average dairies is too low,
if we simply judge from what the eye can see and the nose can
smell. In my opinion a system of rating conditions and certify-
ing to them is the best way out of the dairy troubles. People
will pay a premium for a good thing particularly when it is a
good business proposition. ‘ake, for example, the official tests

10... ILLINOIS STATE DAIRYMEN’S ASSOCIATION

of our various breeders associations, a buyer will pay hundreds
of dollars more for an animal in the“Advanced Registry’”—a
guarantee, don’t you see, of the ability of that animal. If she
can produce twenty pounds or more of butter in a week when offic-
lally tested, they raise the price still higher. What we are coming
to in our dairies is the use of a certified score for a guarantee, and
it will mean dollars to the dairyman. That it will bring the dol-
lars is not a theory but a fact. In one of our cities where this
scoring has been going on among the dairymen, all the dairies
scoring 65 or above find a ready sale for their milk at an advanced
price, while some of those falling below can’t sell it at any figure.

Some Advantages of the Score Card.

The possibilities of the score card in increasing the dairy-
man’s reputation and his business and his profit are well worth
his careful thought; the score card educates to a better product
and to better profits. I tell you dairymen, the consumer is not
slow to discriminate if he has knowledge of conditions under
which milk is produced.

The score card is the best weapon I know of to drive the
filthy dairyman out of business; it shows the dairyman; it shows
the Board of Health, and it shows the consumer just what the
conditions are.

For the benefit of you dairymen who are trying to produce
clean milk, and for the consumer’s safety, the dirty dairyman
should be shut out of competition. More attention should be call-
ed to the value of the good product, and to advertising this rather
than bring into prominence the dirty conditions and spend all
our time on police duty hunting out bad conditions and offenders
against the City Ordinance. Put the good dairyman on the
Honor Roll and advertise his products as safe and sound.

I have great confidence in the dairyman and great confid-
ence in his ability todo things right. It isn’t a question of money ;
it isn’t a question of great scientific knowledge. What some of
of us need is to take a little more pride in our work; and have
a little more determination to keep our dairies in good condition.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION i

When we have these our dairies are going to score high and the
profits are sure to come.

A Plan for the Degistration of Dairies.

We have just established in the Dairy Division at Washing-
ton a Register for Dairy Farms and propose to enter in this
register the names of dairies which reach a grade of 90 or over.
The names of all registered dairies will be published in some form
and these will be known as FIRST CLASS. This will be an in-
ducement for dairies to reach this standard and give the con-
sumers an opportunity to know where good milk can be secured.
Further, it will no doubt result, in some instances at least, in
securing better prices.

The object of the system is :—

1. To establish a register for dairies reaching a certain
grade of perfection.

2. To give encouragement to dairymen producing milk of
high quality and influencing insanitary dairies to improve. From
the work already done along this line it has been found that many
dairies could raise their score at least 20 points by simply tho-
roughly cleaning their cows, stables and utensils and properly
handling the milk. In many cases this could be done without
the expenditure of a single dollar.

3. ‘To induce dairymen to voluntarily make application for
information and assistance rather than force them by means of
laws and ordinances. If they see that by improvement and reg-
istering their dairies, it will help their business they will take
advantage of it.,

4. To determine how many dairies in each state and in the
United States are producing high class milk and where they are
located.

5. To improve the quality of market milk in general.

6. To help the consumer to find a supply of clean milk.

Naturally the best dairies or the so-called model dairies would
be the first to make application and many of them would be able
to enter the registry without any expense or change whatever.
It is the aim of the owners of these dairies to always keep them

72 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

in excellent condition. ‘They do not need laws or regulations.
This class of dairies should be increased. At present, they do
not receive the encouragement they deserve, and they should have
any assistance in a business way that can be given them. As
to the poorer dairies, many would be forced to make improvements
in order to hold their business, but many that I have scored
could raise their rating several points with little or no expendi-
ture, simply by cleaning their stables, cows and milk houses, and
promptly cooling and bottling the milk. As to the small dairy,
the milk business is like any other, the smaller it is the more ex-
pensive to run in proportion to the business done, but a smail
dairy can be conducted as cleanly as a large one. In many in-
stances the increased sales would more than make up for the ex-
tra care in production and handling. Whether large or small
dairymen they should produce clean milk and give the necessary
attention to it. Some dealers who buy milk that can be guar-
anteed pay nearly double the market price of ordinary milk.

Like the work already accomplished by Milk Commissions,
the improvement of a few dairies would have a marked effect
on the entire milk supply. Milk wagons displaying signs showing
that their milk is approved by reputable judges have their effect
upon others. While this is an advantage, it is well earned. For
example, many dairymen who received diplomas for high scoring
milk at the National Dairy Show use this to advertise their milk.
The same would be the case with the registry plan.

Scoring City Milk Shops.

We have prepared a score card for the scoring of city milk
plants or milk shops and have put it into practical use in Wash-
ington. This is similar to the one used for dairy farms and
I believe is the first attempt to give city milk shops a definite
rating by this method. A copy of the score card with full direc-
tions for the inspector follows :—

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 73

UNITED STATES DEPARTMENT OF AGRICULTURE,
BUREAU OF ANIMAL INDUSTRY.
DAIRY DIVISION.

SANITARY INSPECTION OF CITY MILK PLANTS.

RUE OTOWHAMAGSCr. 6.56.6 cc ce ccc ee PLANS! MAME. Yeh Rev oe eke ee
Oa Bireet and NO. as ae ah ee rias States es
Mitkes Shae Poe
amen OL, WASONS.. 2... 4.5... 055: Gallons sold dairy.. acne
Permit or license No............ Date Of Mspections 062. 22 eRe RS Gh cs
SCORE
REMARKS.
Perfect | Allowed
MILK ROOM.
Location ........--+--- 10 Fibs Ip aoe ic NDE NA Ian Girl elie MABEL Ye UE a0 5
Construction—
Miggriay,........... rs doh echt ene habe WE Pith i By elope ak ea oe
Walls and ceiling (3) | NEN Plath lleiisietelie) wire; ah.W] shoei al’ alerete'slel'eio Mee. elses [els
Drainage (4). ec eae } chia UL Ai tin heist elie vey el eitar le emel_ sliehalsivpele tones ake elene)eitwl wish
eT Se Gees re Pte ra ey LEE ca a aie State aie cpneete ieneh chnd ahenes
Light and ventilation .. BO esis! aati eat WS la) ayer ales wl waka ailall ahha
PIPER. os. .\ +... }
Arrangement (3). ee | eta NG eee: an pt Se 16a ee Le) aa Sie p, ee’ eo) eh e) 86 1e 6) ep lens 610) e whey ae
ee ee | PTW Sie We Ride, Match eared Deeet aee eho Shaya eee te
Sanitary (2) May AA 15 Mia) ese eh we ee E See eS! Sey Deh ey pet a Rare ae GL 6a ie Re a a i eT Ba) anime eee
Durability (2). pe el | ELROD ONO CMR Hd Batt 5 Sadat aie i Naa a i thas ois ks ee eer 08) Ci
Condition (3) oe ig ORIGIN GD OMG CFO iC Ve Ac ad ied STR tate Ba ns Meas hs aR eC tin) OFC
Cleanliness (5) gee) Hi | coerce eee fe tte tee eee e sees ee eee ses seer eeser ees
MILK.
Handling (12) os eae 20 Sh enue hasnt sip sy she ier siaiehe wrasielet oyeletelicleM anus tees
Storage (8) a By ea Sei ie is\'ghog slistiel lal sifaliellel.vielra’s’ e's! /exs ie elsiieinVel chalet
SALES ROOM. | Cnk Olas rir ACs Ane hile 3 Sed NAL MOIR, Sa ry
Location (2) ORE eae ) ehatiter ata sa Petoeetarn tech Chee, per eraiepie stanaily, stladehey oilewe tl erenaiecas
Construction (2) AS aa, on Du ViEAN A Ue oa Le aia eS C= ale
Equipment (2) 5 5p | aia lanaitdcenenl thls; eters ebst a! chitle, (aba iel's\ aves) wiialsr siieilabel epawerereieiteislle
Cleanliness ‘Cl ae Se Riot ile tania alae ee ich > nnn cose Wie henna a sata
WAGONS.
General appearance Chltvut Lye pes aie ss Go Tea «) Dia e wieile Sata ee Uerdelin "es a)
Protection of product (3) 2 2 ST gs cea ME ns I MANO NEARS aa A Masia on eas) De a al a ae SO bt
Cleanliness (5) Se Pee eh gta pa htals, mtiehetallahaye sees ae“ 's, sie mee vimana siete alaraie’s, «m7
1: Le 100
Sanitary conditions are—Excellent Pait. sess POOT sai. area
SY NIMATIOCTONT 2A Te ere Foi as gitallaia tecallale isl wel Ba aria ears
See ir ira td dpi chs ht dw ect tet avelehe eae al aeidtais esos a ake

Inspector.

74 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

DIRECTIONS. FOR SCORING.

Milk Room.

Location.—If not connected by door with any other building, and sur-
roundings are good, 10; when connected with other rooms, such as
kitchens, stables, etc., make deductions according to conditions.

Construction.—If good cement floor, and tight, smooth walls and ceiling,
and good drainage, allow 10; deduct for cracked or decaped floors,
imperfect wall and ceiling, etc.

Cleanliness.—If perfectly clean throughout allow 15; deduct for bad
odors, unclean floor and walls, cobwebs, unnecessary articles stored in
room, etc.

Light and Ventilation.—If window space is equivalent to 15 per cent or
more of the floor space, allow 10; deduct 2 points for every 3 per
cent less than the above amount.

Equipment:

Arrangement.—Allow 3 points for good arrangement; is some of
the equipment is out.of doors or so placed that it can not be
readily cleaned, make deductions according to circumstances.

Condition.—If in good repair, allow 3 points; make deductions for
rusty, worn-out or damaged apparatus.

Construction.—

Sanitary.—If seams are smooth, and all parts can be readily
cleaned, allow 2; deduct for poor construction, from sanitary
standpoint.

Durability.—If made strong and of good material, allow 2; deduct
for light construction and poor material.

Cleanliness.—If perfectly clean, allow 5 points; make deductions
according to amount of apparatus improperly cleaned.

Milk.

Handling.—If milk is promptly cooled to 50 degrees F. or lower, allow 12
points; or if pasteurized at a temperature of 149 degrees F. or above
and promptly cooled to 50 degrees or lower, allow 12 points. Deduct
1 point for every 2 degrees above 50 degrees. If milk is pasteurized
imperfectly, deduct 6 points. If milk is improperly bottled or other-
wise poorly handled, make deductions accordingly.

Storage.—If stored at a temperature of 45 degrees F. or below, allow 8
points. Deduct 1 point for every 2 degrees above 45 degrees.

Sales Room.

Location.—If exterior surroundings are good and building is not con-
nected with any other under undesirable conditions, allow 2; for fair
conditions allow 1; poor conditions, 0.

Construction.—If constructed of material that can be kept clean and
sanitary, allow 2; for fair construction allow 1; poor construction, .0

Equipment.—If well equipped with everything necessary for the trade,
allow 2; fair equipment, 1; poor equipment, 0.

Cleanliness.—If perfectly clean, allow 4 points; if conditions are good, 2;
fair, 1; poor, 0.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 75

Wagons.
General Appearance.—If painted and in good repair, allow 2 points; for
fair condition, 1; poor, 0.
Protection of Product.—If product is iced, allow 3 points; well protected
but not iced, 1; no protection, 0.
Cleanliness.—If perfectly clean, allow 5; good, 3; fair, 2; poor, 0.

As in the case of the score card used in field work, this sys-
tem enables the inspector to give each plant selling milk a definite
rating and the existing conditions can be seen at a glance. Some
fifty milk plants have already been scored with very gratifying
results. As a rule the managers of the plants were very willing
to have the inspector go through and make a thorough examina-
tion. In most cases they are also very willing to talk over the
score and take any suggestions the inspector may have to give.
In many instances, they have stated that they were going to
make the improvements immediately and they invited the inspec-
tors to call again when these improvements were made and give
them another scoring.

Of course a great variety of conditions are met with in going
through these milk plants. A few have the salesroom connected
with the kitchen or living room, which is objectionable for the
reason that in case of sickness in the family, any contagious
disease might readily be transmitted to the customer buying milk.
In a few cases, women with children in their arms came from
the kitchen or some other part of the house into the salesroom
to wait on customers.

How far should Boards of Health go in requiring dairymen
to improve their conditions?

Just how far Boards of Health should go in requiring dairy-
men to improve their dairies when the greater part of the consum-
ing public are not willing to pay better prices for better milk is
a question worth considering. While the price is a drawback to
the improvement, many dairymen selling their milk in our cities
for 7 and 8 cents a quart are already receiving a good price and
it is not too much to demand of them that they keep their cows
clean, their stables whitewashed, their utensils clean, their milk
houses clean, and that they cool their milk to a temperature of 55

76 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

degrees or below. I do not think it is too much for the Boards
of Health to ask of the dairy farmer that his score reach 70 points
on a scale of 100. In introducing this work into a city, it will
probably be necessary to make the standard less than that at the
start, possibly 40, and even then a large number of dairymen
will be compelled to improve their conditions or go out of busi-
ness. |

The greatest need is for intelligent effort on the part of the
dairy farmer to produce clean milk. .As soon as the producer can
be led to adopt right practices and take a pride in keeping his
place in good condition, he is placed on the road to the production
of clean milk. The only way to do this is through personal con-
tact. Many dairymen have access to the literature telling them
how, including dairy papers, farmers’ bulletins and government
reports, etc. Many dairymen have the example of their neighbors ;
many dairymen have the money; what they lack is the will, for
“Where there is a will, there is a way.’ The score card is now
convincing to most dairymen and shows them their best and
weakest points, and is the best means we know of at the present
time to reach the individual dairy farmer and to set him on the
right track.

The use of the score card is effectual in grading dairies and
indirectly in grading the milk.. THE STRONGEST INCEN-
TIVE TOWARD THE PRODUCTION OF A BETTER
GRADE OF MILK WILL COME WHEN THE DAIRYMAN
IS PAID FOR HIS PRODUCT ACCORDING TO Sais
VALUE. When this time comes, and it is fast coming, we shall
see the dairymen striving to get into the class that receive the
most for their milk, rather than the class whose product brings
the lowest price.

One of the greatest drawbacks to the improvement of the
milk supply of any town is gossip and talk and misrepresentation.
Some farmers in one town were ready to believe that the big
dealers were trusts because they paid more for their milk and
got more for it. The farmers got the idea that the Board of
Health was in the trust because they had some of the same ,

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 77

phrases in their code as the dealers. This, of course, was due
to ignorance. Agricultural papers and dairy organizations
should support the work and this would make it much easier.

The Meat Inspection Law passed by Congress helped the
Boards of Health very materially to enforce other laws. In one
city the Board of Health was given eight new inspectors without
asking for them. Dairymen will be compelled to sell better
milk in our cities in the near future. The customers demand it,
the dealers in turn demand it, and the dairymen must produce it.

A temperature of 50 degrees or below is already being
insisted upon in some places. Farmers say they will put up ice if
‘they have to. The tuberculin test is coming and the tidé is
turning in its favor. Many farmers who objected to it at first
are now the best friends of the movement. At feast two cities
are forcing the dairymen to have their cows tuberculin tested,
and as a result tested cows are bringing high prices or cannot
be purchased at any figure. About 400 cows have been tested in
the vicinity of one city and 29 per cent proved to be tuberculous.
The time is coming when all the cows must have a free bill of
health, and the dairyman who sees to it that his cows are healthy
will be in a position to meet the demand when it comes.

Clean Milk Should Command a Better Price.

~ Milk produced under clean conditions certainly ought to

command a premium over that produced under dirty conditions.
With the average consumer, however, milk is looked upon as a
necessity to be bought as cheaply as possible. If he is asked to
pay a higher price, he says immediately it is robbery. He gives
no thought to the fact that the price of grain has been advancing
during the past ten years, and that wages for farm laborers are
not only higher but difficult to obtain. Still the price of milk
remains, just about the same. The consumer should know that
it costs money to produce clean milk and that it means extra labor
and extra care. Further, the dairyman cannot be expected to
produce it without reasonable profit. The consumer demands
that other food products be produced and handled in a cleanly
manner, and if the price goes up for any cause he takes it as a

78 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

matter of course and willingly pays it. He should be willing
to do the same for clean milk.

A Word to the Producers.

You producers should hold together and pull together in
this matter now when public sentiment is with you, and when the
price of foodstuffs and labor is high, and you have every reason
to demand a fair price for a good article. But see to it that your
product is clean and that it deserves the price you demand. It
is not for your interest to allow the consumer to get the idea
that this most valuable food product, Milk, is produced and han-
dled under dirty conditions. I believe that every dairy should be
subjected to sanitary inspection by the Board of Health, and I pe-
lieve further that the inspection should be welcomed by every
intelligent dairyman. A certification such as we are giving by
the use of this score card, stating the condition governing Mr.
A’s or Mr. B’s milk to be satisfactory, will have a tendency to
be satisfactory, will have a tendency to increase the sales and in-
spire confidence. I believe that in the future it will be for the
dairyman’s interest to produce clean milk and that he will be
rewarded for his efforts.

Educate the Consumer.

Poor flavored milk and short keeping quality is not alto-
gether the fault of the dairyman. ‘This is particularly the case
where milk is not delivered in bottles and the customers put out
various receptacles, of all degrees of cleanliness, to receive the
milk. Many of these receptacles stand for hours with the dust
of the street accumulating in them before the milk is delivered.
After the milk is received, it is often set away with other foods
without any protection where it readily absorbs any odors present.
Even if delivered in good condition, too often it stands in the sun
for hours and rapidly deteriorates. When milk is received, it
is the duty of the customer to put it immediately into a cool
place away from strong smelling foods. The milk bottles should
be used by the customers for no other purpose than the storage
of milk. It is also the duty of every person using bottled milk

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 79

to thoroughly clean the bottles before they are returned to the
dealer. Further, all bottles should be returned promptly. The
dealer provides the bottles and gives their free use and he has a
right to expect the consumer to return them promptly and in
rood condition. Again, while the consumer has a right to ex-
pect milk that is clean and.rich, when such milk is delivered to
him, he should be willing to pay a fair price for it.

DISCUSSION.

QO :—Anything said about the richness? .

A:—In considering milk and cream? Yes. We consider
milk containing 4 per cent fat is perfect. We deduct one point
for every 1-10 below that down to state standard. If it is
not up to the state standard, it is not up to the legal milk. This
is one of the questions asked. Who is going to say whether
milk containing 4 per cent fat is any healthier or worth more
money than 3% per cent fat. The chemist says it is, but it is for
the human stomach to settle that question.

OQ :—Is this work done by the national government?

A:—Yes sir. The idea is for the improvement of milk
which can be introduced by city boards of health. We are trying
it in Washington to see how it worked. Other cities have applied
for the score card system. It is being used in two other cities,
and the work is going along nicely. The score card hedps the
rating of the dairy.

© :—Have you any score cards with you?

A:—Yes sir, I have a supply with me, and I am in hopes
to be able to show it on the screen.

© :—I would like to know whether this inspection shall be
done by the city or state?

A:—I think the cities ought to look after the dairies sup-
plying them with milk. I don’t care how large a city or how
small. One city in New York State has no milk coming into that
city that is not produced from a dairy scoring at least 80 points,
not a single dairy in that city under 80 points. That was started
in asmall city. Take the City of New York, it has 14 inspectors
for 30,000 dairies. It seems a small number, and there ought to

80 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

be more inspectors. If 70 inspectors could be placed in the field
to score and study the milk supply of New York City, to visit the
dairies and make them clean up, or close up, then this could be
covered. That would allow 500 dairies for each inspector.
He would have to work twenty days in the month. He would
be able to cover 10 dairies a day, and he would visit every dairy
under his charge once in two months. That is good inspection. —
It is not such a big thing after all if we only get after it. In
Washington, have covered 350 out of 930 dairies.

O:—Do you think a man can inspect 10 dairies a day?

A:—These dairies are in the city. It is possible to score
25 dairies in a day, but for an average he would not be able to
score more than eight or ten. It depends a good deal on the
condition. Most of the consumers of milk only think of securing
milk as a necessity, and something that they must have, and some-_
thing that is to be purchased as cheaply as possible. They never
stop to think that during the last ten years the price of feed has
gone up, labor for the dairy can hardly be found at all, and any
labor that is satisfactory you have to pay high prices for. They
don’t stop to think that the price of milk is just about che same as
ten years ago. In the case of other foods, if the price of butter
goes up a little, or meat or eggs, that is all right. They pay it
and say nothing, but you raise the price of milk a little and you
hear the cry “Robber” right away. It is high time that the con-
sumers were educated about milk and about different grades of
milk he is buying. There is more need of education along that
line than any other. ‘Take the milk sold in our cities. The con-
sumers put out all kinds of dishes for that milk, and it stands
in the street for hours, and that milk is finally delivered and
taken into the houses and perhaps it is set away with strong
smelling foods, or in a place that is not cool, and then in a few
hours it is sour, and it is all the fault of the dairy. I think the
consumer has a lot of responsibility here and should take better
care of it. Wash the bottles thoroughly and return them to the
dealer who gave them to you free of charge, and take a little more
interest in it yourselves.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 81

Q :—What is the price they get in Washington for this milk,
the commercial milk?

A:—The average is eight cents a quart. Some is sold for
ten cents specially selected milk.

O :—Does it test 4 per cent?

A :—Hardly four per cent.

O :—What is the bacteria count?

A :—Something like New York. 39 million in some places.
An inspector brought in ten samples of milk picked up at random,
and nine out of ten had quite a quantity of foreign matter in the
bottom, you could see it, hay, manure, bedding, etc. We filtered
that through a small bunch of cotton and looked at it through
the glass, and you would wonder that you could ever use such
milk on your tables, and yet we are doing it every day.
Ii that was shown up in the water, we would not drink it, but in
milk it goes.

Q:—What do farmers get for their milk at wholesale,
this eight cent quality? |

A:—Four cents a quart. I think the farmer is getting all
that kind of milk is worth. That is my opinion. He has no
kick coming on the price. We want-to get our milk and butter
and cheese, and get it labeled in such a way that the consumer will
know what he is buying. If milk contains millions of bacteria,
dairies that score low, that is low-class milk. It is not worth
a high price, but if a dairy is scoring 75 or 80, and taking
special pains o make clean milk, advertise him and _ let
the consumer know what he is doing. I believe we ought to en-
courage the good ones and discourage the bad ones. We never
hear about our good dairies. | Yet your neighbor who is mak-
ing no effort to make clean milk, insanitary, low per cent of fat, in
the same market gets the same price, is not much encouragement
for improvement when things are that way. The score card is
going to work out and improve the conditions of things I be-
lieve.

QO :—The poor dairyman is injuring the public taste for milk?

A:—He is. One poor dairy will go a long ways if the con-
sumer hears of it. I tell you dairymen, you cannot afford to

82 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

have the consumer get the idea that your milk is produced under
insanitary conditions. ‘They are not slow to discriminate when
they know what the conditions are at the dairies. When we pub-
lished the daries in New Jersey—and every dairy that sells milk
to Mount Clare was rated on this score card method, and the bac-
teria count was taken and published—if the conditions were
filthy the consumers knew it. - The cards are gathered at the end
of each month. Milk test, so and so, the fat 4% per cent, condi-
tion at the dairy excellent, and so on. And No. 2 milk runs up to
300,000 bacteria, and so on up. The boards of health showed
their average for the year, and there was a difference between
9,000 bacteria for the best dairy, and to 340,000 for the poorest.
Up to 10,000 to 15,000 to the c. c., ten cents a quart for the milk
and a great demand for it. Why? Because ‘the consumer
knows the conditions.

© :—Do they send score cards to the dairies?

A:—Send out inspectors in Washington to every dairy,
and he gives the dairyman a score and explains why he cuts
them on certain things.

QO :—You haven’t said a word about pasteurizing or steril-
izing milk on that?

A :—Well, the ideal milk is clean milk that has not been
renovated or changed. But there are conditions where, perhaps,
pasteurizing is the better of the two evils. In New York City
at the present time, the dairymen supplying milk to that city
are not in the sanitary conditions they should be, and the milk,
as it comes into the city, contains a very high bacteria count, and
would not keep more than 24 hours. What are you going to
do? If you do not pasteurize that milk, by the time it reaches
the consumer it is going to be sour. There may be a condition
where pasteurization is better than no pasteurization.

O:—You mean to say that if you have a dairy that will
score from 75 to 90 that it is better without pasteurization ?

A:—Oh yes. Seventy or above produces milk that will
keep three or four days or a week. We have only just begun
to study out this question. At the National Dairy Show in
Chicago there were 45 exhibitors from all over the country.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 83

Medals were given for the best milk. In rating that milk they
counted for flavor, chemical qualities, keeping qualities and
general appearance. They found bacteria all the way from
none at all to twenty-one million. How long did that milk
keep? Some was shipped over a thousand miles from points
in Massachusetts and Kansas. It was not scored until it was
three days old and it was sweet as a nut, and some kept for five
weeks. That is the whole trouble with our milk supply. It is
not clean. If we had clean milk there would be no trouble.

QO :—Any butter fat and it kept for five weeks?

A:—Yes, indeed. Regular market milk. The percent of
fat ranged from 2.8 up to 7 per cent. The milk was supposed
to be average product sent to the market.

I have 75 slides that I cannot show you, as they tell me
the lamp will not work. I thank you for your attention.

By the President:—Will you favor us with a song Mr.
Lumbard.

Song. Encored.

By the President :—We have here another representative on

the city milk supply, Mr. Truman of the University of Illinois.

. FIELD WORK IN CITY MILK SUPPLY.

By J. M. Truman, University of Illinois.

Mr. President:

Fortunately for me the hour is late. The lecture I had to
give was to have been illustrated, but we have an excellent excuse
for making my talk short, and a cause of thankfulness to you.

I am glad to say a word about this question. I am one of
those who believe that we are not doing all this work on our farms
and with our cows, and selling milk, simply to get money. I
hope we do these things for the friends we have and for the
loved ones we have. You would not milk cows or do anything

$4 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

else if you were the only man on earth, or no friends with the
great crowds around you paying no attention to you. We work
for the people we love, for the children we have. It is for the
little ones I have a word tonight. If there is anything we can
charge up against the dairymen of this country, there is none
gives us more regret, than the death of thousands of babies in
this country every year because we make dirty milk. It is true.
I wish it were not. I know personally of case after case of babies
that have died simply because they could not get clean whole-
some milk to use. I heard a’paper in Chicago a few months ago
that said that the number of babies that died in the United States
every year, directly attributable to impure milk, was at least
50,000. That sounds large, and probably is overstated. I hope it
is. Even saying and admitting that it is on over-statement, the
fact remains that a great many children have a great deal of
trouble getting started in life, because they are unable to get good
milk. Within two months, I have had, in the little towns at the
University, at least a dozen come to me any say, ““Won’t you give
us milk from the University dairy? Our baby is sick, we must
have good milk, and we can’t get good milk in these towns.” I
am telling secrets, but that is the statement made to me over and
over again. One man came to me and said his baby was sick, that
it was three months old and that they had not been able to find
anything to agree with it. I told him our route was full and I
could not turn our customers away and could not let him have any
milk. A day or so later the mother came to me with tears in her
eyes and said, “I am afraid my baby is going to die. Nothing will
agree with it.” I told her I would send the wagon around tomor-
row. Whenever a case is as bad as that, we attend to it. That

baby hasn’t been sick since. It was four months old when the |
milk was sent and within eight hours the change was noticeable,

and within two days the baby was a different child and commenc-
ed to fill out. Before, it was thin and the skin laid loose on-
the body and limbs. The baby will laugh at you now while before”
it was a lifeless little thing. You may rest assured that mother

;
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i
\

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 85

praises the university milk. We scored the dairy the other day.
It scored 80 or 85, fair grade of milk. We call it a good average,
but it was clean enough to save that baby’s life.

I have done a good deal of work in Illinois and investigated
the dairy conditions in your towns. Have written to all the towns
but three in Illinois of over 10,000. I haven’t done any work
here, but have at Mattoon, Cairo, etc. I have studied the milk
conditions, and tell you tonight, that all the impurities that apply
to Washington, applies to Illinois too.

In talking of this matter of good, pure, clean milk, I don’t
want you to think it is only a question for the man who sells
milk in the city. I told this Association last year, at Effingham,
a man in Cleveland, I was doing this work, said to me just before
that convention, “I can buy good meat, preserves very best and
cheapest, but I cannot guarantee good cream and butter to my
patrons at my restaurant, or good cheese. I cannot buy it any-
where in this country-so it will be always good. Some of the
cream is not fit to put in the coffee. Frequently I buy butter,
he best in the market and it is off flavor, and my customers com-
lain.” He said, “I never buy two cheese and have them taste
he same. Why is it?” It is not because the man who makes
he cheese, doesn’t know his business, or the man who separates
he cream, but because the milk has so much dirt in it and so many
mpurities from the farm that it is almost impossible to make
1 uniform product. And don’t think because you don’t sell your
nilk to the city that it does not affect you, for it applies to the
vhole country.

I don’t want you to go away and think we do nothing but
cold. Mr Lane and I have some pictures that we wanted to
how you from New York, Ohio and Illinois of some of the most
eautiful dairies, cows and sanitary plants that a man could wish
0 look upon. We are not all dirty, and we are not very far be-
und the times. We are in a process of evolution and do not want
o get behind. We want to keep moving right along. Get a few
hings better each year. Get your stable clean, that will be a new
tep in the right direction. Next year it would be a good thing

86 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

to brush that cow off and wash off her udder and get rid of this
sediment. Do it this way, point after point, and in a few years,
and I hope it will not be longer, we shall be proud of the milk
we furnish the people of this country to drink, or to be made
into butter and cheese. We can do it, and we are bound to do it.
It will pay also. |

I heard an eastern man say, not a month ago, from one
of the best shipping estates in New. England, that we will have to
do these things, and make these improvements, but the people
had not come to the point where they understood what it cost
to do it. We must educate the people as to the value of these
products and as to what it costs to produce them. And also you
demand of the dairyman that he give you a firm product, and that
you have the honesty to pay what it costs to make that. It will
be done and in not very many years from now.

I am grateful to you for staying so long.

By the President:—It has been a very profitable evening
without the views.

Tomorrow morning we meet in Exhibit Hall. Professors
Lane and Truman will give practical experiments. You will
see by the program we have a very interesting morning session,
so be early.

Tomorrow afternoon we shall meet at the Opera House,

but tomorrow morning our session will be in Exhibit Hall.

We will now adjourn until 10 o'clock A. M.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 87

THURSDAY MORNING, JAN. 17, 1907
Exhibition Hall

By the President :—The meeting will please come to order.
Mr. Lane and Mr. Truman will talk to us this morning on Milk
and Cream, and give us practical experiments. Mr. Lane will
speak first.

MILK AND CREAM.

By Mr. C. B. Lane, Washington, D. C.

With higher ideals of food products and a better knowledge
of their composition has come more careful methods of judging
them. The commercial value of milk and cream, for example,
has until recently been rated by the city Boards of Health, and by
the milk dealer, on the basis of the fats and solids they contained.
If they reached a certain standard in respect to these qualites and
contained no preservative, no questions were asked. Now we are
beginning to go farther in this matter, and to consider the sani-
tary condition of these products, and standards are being estab-
lished for bacteria, for foreign matter, for pus cells, temperature
etc. In other words, cleanliness is considered a commercial
quality. Naturally, the consumer should be the most interested in
these standards for judging milk, but he is quite helpless in any
attempt he may make to bring about improvements, as consider-
able time is required to make efficient tests, and simple appliances
are lacking. In order to properly judge milk or cream, then we

&8 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

must depend upon the laboratory to make such tests as cannot
be applied by the senses.

The First Attempt to Judge Milk and Cream on the Basis of a Score Card.

For many years the National Creamery Buttermakers’ Asso-
ciation, as well as State Dairy Associations here, called for ex-
hibits of butter and cheese at their annual gatherings, and offer--
ed medals and diplomas for these products receiving the highest
scores. It seems very prope,r therefore, that the milk producer
should have an opportunity to exhibit his product and have it
scored in a similar way.

The National Dairy Show, held at Chicago, in February,
1904, seemed to offer an excellent opportunity for such an ex-
hibit, hence the Dairy Division of the Bureau of Animal Industry
secured space and called for exhibits of milk and’ cream through
the medium of the daily papers and by means of press bulletins.
Much interest was exhibited in the contest from the start, and ap-
plications for entry came from many states, the most distant
points being Massachusetts on the east, Maryland on the south
and Kansas on the west. ‘Thirteen states were represented in
all and there were 45 exhibits.

Difficulties Proved Only Imaginary.

We had but little encouragement to attempt an exhibit of ©
this character. It seemed to be the general opinion that it would _
be a difficult matter to bring together samples of milk from dis- —
tant points and give them a test on any fair basis. Little diffh-
culty, however, was experienced. The milk was all required to —
be produced and shipped on the same day, and as it was all iced, ©
distance had but little effect upon the product. It was thought ©
that an attempt to score milk and cream on a basis similar to —
that used for butter, and giving a certain number of points to fla-—
vor, composition and bacterial content, might present some difh-—
culties, but the plan was carried out with most satisfactory re-
sults. In fact, much less difficulty was experienced by the judges ©
in deciding upon the various points than was anticipated. The
scoring was done upon the produce when three days old.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 89

DAIRY DIVISION SCORE CARD.
JUDGING MARKET MILK.

Score for sample marked ........... Sa cdc eiat ata nth aa

Perfect, 10u.| Flavor, 40. | Chemical | Keeping | General condition and ap-
qualities, | qualities, | pearance of packed con-
| 25 points. | 25 points. | tents. 10 points.
ee Initials: Of Jade? .:< 05.. 7/2 hoe sce ya eaens
ee 1907

DESCRIPTIVE SCORE.
(Check as found below.)

Flavor. Chemical Keeping General condition and appear-
qualities. qualities. ance of package and contents.

Perfect. Perfect Perfect. Perfect.

chee Per cent

Garlic. fat ' Number of | Unattractive.

Weedy. om ‘Bacteria.

Silage. Per cent Foreign matter.

Cowy. solids not Per cent

Tainted. fat. acid. Metal parts.

DAIRY DIVISION SCORE CARD.
JUDGING CREAM.
Score of sample marked............ See ee ee ee
NUMERICAL SCORE.

Perfect, 100.; Flavor,4) | Chemical | Keeping General condition and
points. qualities, | qualities, | appearance of package
20 points. | 25 points. | and contents, 15 points.

Score.
LO ae , 1907. Inttlals of Sud@er. i's oki 2: a
DESCRIPTIVE SCORE.
(Check as found below.)
Flavor. Chemical Keeping General condition and appear-
qualities. qualities. ance of package and contents.
Perfect. Perfect. Perfect. Perfect.
}Bad odor. | Widevariation) Number of Frothy.
Bitter. from guaran-} bacteria. Lumpy.
Weedy. teed per cent. | Per cent acid. | Foreign matter.
} Garlic. Fat. Unattractive.
Silage. Solids not fats Metal parts.
Cowy. Total solids.

90 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Flavor is given the most points on the score cards for the
reason that it is considered most important. Unpalatable milk or
cream is practically of no value as an article of food; on the other
hand if these products contain a low percentage of fat or an ex-
cessive number of bacteria and still have a good flavor they must
be utilized and in fact a good deal of milk and cream of this
characteris used. Hence it is apparent that flavor is of first im-
portance. This is also recognized in butter and cheese where
flavor is often given 45 points out of 100. Natural milk possesses
little taste or odor, if well supplied with fat it may be described
as rich, pleasant with no undesirable after taste. Slight contami-
nation can often be detected more readily by the sense of smell
than by the taste. Heating the milk in a closed flask to a temper-
ature of 90 or 100 degrees assists in bringing out foreign flavors
and makes them more perceptible. 40 points should be given for
perfect flavor and deductions made for off flavors according to
the judgment of the party making the test.

Chemical Qualities.

This refers to its chemical composition from the standpoint
of its commercial value and includes the per cent of fat and solids
no fat. Fortunately these two things are quite easily determined.
It is important the market milk shall be of good average composi-
tion, further than this the consumer is but little interested. In
case of milk for butter and cheese, however, its value for the pro-
duction of these products is of great importance. If milk for
household purposes contains 4 per cent fat and 9 per cent solids
not fat it seems fair to consider it perfect. While this standard
is a little higher than the state standards for milk, it gives a little
encouragement to the dairyman who is making an effort to pro-
duce milk containing 4 per cent fat or better. I would deduct
one point for every one-tenth per cent below 4 per cent and if
it fell below the state standard it would not be legal milk, hence
not entitled to any score.

I might add here, however, that we have no scientific proof
that milk containing 4 per cent fat is healthier or of more value
from the food standpoint than milk containing 3.5 per cent of

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 91

fat. The chemist says it is but the human stomach should answer
this question. |
Keeping Quality.

By this we mean the length of time milk will remain in a pal-
atable condition. The keeping quality is measured by the number
and kind of bacteria present, and the acidity of the milk. The
determination of these points is important if the actual commercial
value of the milk is to be known. We will consider the keeping
quality perfect when it does not contain over .2 per cent of acid.
I would allow 5 points for acidity and deduct one point for
every .01 per cent above .2.

I would allow as follows for the number of bacteria per c. c.

Tc oc a's se a bc bis whe dala we Wale aed wb 'sle lea e 20 points
meereroourvana less than 25,000....2:.......8.3.00- sayathe ages Way 19 points
muemvrame less than 50,000 ..4.....0. ck econ cec ces eaves 18 points
sono and less than 75,000 ...5.......c ccc ccc wae c en sewced 17 points
meee ana less than 100,000 .......8 csc ct cece dance cease 16 points

With the above plan, a good deal of encouragement 1s
given to the dairyman making an effort to produce clean milk
free from bacteria, and credit is given for his efforts as far as
they go. While the number of bacteria in itself may not be of
special importance in milk, but a large number present is a good
indication of the sanitary condition under which the milk is han-

dled.

General Condition and Appearance of Package and Contents.
The package containing milk should be clean, free from metal
parts, and should have no visible foreign matter. If tin tops
or other metal parts are permanently attached to the bottle they
are difficult to clean and can hardly be considered sanitary.
If foreign matter is found in the bottle, such as partcles of man-
ure, hair, bedding, etc., it is an indication that the milk is pro-
duced under dirty conditions. Deductions should, therefore, be
made for poor packages and foreign matter in the milk according
to conditions found.

Market cream is judged on a basis similar to that of
market milk. With this product, however, under the head of
Chemical Qualities, the percentage of fat only is considered.

92 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

A little higher per cent (.25) should be allowed for acidity in
cream than in milk and in judging the appearances and general
condition of the product such points as lumpy and frothy condi-
tion are taken into consideration.

The Educational Value of Milk and Cream Contests.

Such tests as these are of great value in pointing out to
dairymen their defects in handling milk and showing possibilities
in the production and keeping quality of clean milk. At the
national Dairy Show in Chicago, held February, 1906, the re-
sults were most gratifying in showing the keeping qualities of
sanitary milk. Some of the samples remained perfectly sweet
after being shipped a thousand miles across the country, put in
storage at a temperature of about 32 degrees F. for two weeks,
and then reshipped a distance of 900 miles to Washington, D. C.,
where they were stored in an ordinary ice box for several weeks
longer, some of the certified samples being still sweet after five
weeks. A part of the box of cream entered in this contest was
placed in cold storage in Chicago at a temperature of 33 degrees
F. and remained sweet and palatable for a period of seven weeks.

Superiority of Certified Over Market Milk.

The so-called certified milk entered in this contest was quite
superior to the market milk, the total scores averaging 94.8
and 89.7, respectively for the two classes. This result goes to
show that certified milk is a superior article, and is actually
worth more when we consider its better flavor and keeping qual-
ities and freedom from objectionable bacteria, and, further, the
fact that the richness of the milk is guaranteed. It is apparent
that the producer of certified milk must be a thoroughly capable
man. He must understand matters pertaining to the healthful-
ness of cows, the effect of disease or any inflammation or unus-
ual condition of the cow upon the milk, also the composition
and effect of the various feeding stuffs on the cows, the effect
of overfeeding, and unusual disturbances which effect the quality
or flow of the milk; he must have some knowledge of bacteria
and know the importance of sterilizing utensils, which are one
of the sources of bacterial contamination. He must appreciate

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 93

the fact that injudicious feeding of turnips, garlic, ragweed,
and unsound silage will produce undesirable flavors in the milk,
and must know how to guard against them. The work of the
producer of certified milk is often too little appreciated by those
who require such milk for the sick room, infants, etc. They
should rejoice in the fact that by paying a little higher price
than that charged for ordinary milk a product can be secured
that is guaranteed to be rich, pure, clean, wholesome, and pro-
duced from healthy cows.

It may be said concerning the market milk exhibited at the
National Dairy Show that a large percentage of the samples
remained sweet for a week in the exhibit case, the temperature
of which was about 50 degrees F. While these samples probably
represent a very much higher quality of milk than that ordinarily
supplied to our cities, it demonstrated that market milk will keep
for several days if handled with reasonable care and held at a tem-
perature below 50 degrees F.

While no definite percentage of fat was specified for market
milk except that it should be above the government standard
of 3.25 per cent, it is of interest to note the wide variations shown
in the 23 samples exhibited, namely, 2.6 to 7.1, the average being
4.5. It is known that such wide variations are not uncommon
in many of our cities.

It may be stated that these wide variations occur not only
in the milk supplied by different dealers, but in the milk from
the same dealer from day to day, particularly where the “dippage”’
system is practiced. These variations may be due to not proper-
ly mixing the milk from the different cows, or failing to mix the
milk in the can before dipping it out. This results in dissatis-
faction on the part of the consumers, for the reason that they
do not want cream delivered to them one day and a product
approaching skim milk the next. This question of uniformity
is one of great importance to both producer and consumer.

Sanitary Methods More Important Than Breed of Cows.

The fact is also of interest that both the milk and cream
wlich won the medals at the contest were produced from herds

94 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

that were largely of mixed breeding. This indicates that the sani-
tary conditions under which the milk is produced and the methods
of handling it are of more importance than the fact that the
animals are pure bred or that they are of some particular breed.

DISCUSSION.

I will answer any questions.
© :—Was this milk at the show pasteurized or sterilized?

A:—No sir, none of it. A most careful and thorough test
was made for preservatives and could not detect anything of the
kind. This attracted a good deal of interest in New Hampshire,
and it was my privilege to judgge 24 samples, and I presume
about half of it had more or less foreign matter, and the bacteria
was from 10,000 up to several 100,000. A good many of these
dairymen could not.believe their milk was not clean, but we easily
proved to them by taking their bottles to the windows and show-
ing them. This foreign matter only cuts off a few points.

O:—Don’t you consider it a hard matter to keep fine dust
out of milk?

A:—Oh yes. Milking must be done in a cleanly manner.
Of course it is possible to filter it out, through sterilized cotton.
A good many bacteria get in even then. If dust is in there,
better to strain it out. It is not attractive and does not improve
the looks of the package.. The consumer does not like to see
it there. et

O :—Can the test be made by dairymen and find the bac-
teria?

A :—Yes sir.

© :—By home dairymen?

A :—Not very well. The test for bacteria has to be done
in a laboratory under good conditions. He can find out if his
milk is clean by looking at the bottom of the bottle, and keeping
his cows clean, and keeping the manure out of the stables.
He can test his cows with the Babcock test. When it comes to
bacteria it requires time and experience to carry through these
tests. I wanted to bring some tests with me which I arranged

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 95

for this convention, but there proved to be so many bacteria in
the gelatine that I could not bring them.

O :—In regard to the formaldehyde in milk. Does it make
any difference to the milk the amount of preservative?

A:—Well, preservatives of any kind are not allowed in milk
by our city ordinances or by our pure food laws.

O :—Have they got good grounds for that?

A:—I think they have. Dr. Wiley made some careful ex-
periments on the use of salicylic acid, and from the results he got,
I think he was able to make the declaration that they were in-
jurious, particularly from the standpoint of digestion and de-
rangement of the digestive system. We do not want any pre-
servative in our milk. Make it clean and you will not need any
artificial preservative in the milk.

I thank you for your attention.

MILK TESTING.

By Prof. J. M. Truman, Urbana, III.

Mr. President, Ladies and Gentlemen :—It seems when we
come to the question of testing milk, that it is an old story. I
think you must all know how to test mik. If you do not, you
ought to. In this stage of dairy work it seems if every man is
interested, he ought to know how to use a Babcock test.

We have some samples brought in here this morning, and
all that it seems necessary for me to do would be to go ahead
and test the samples, and you can see how the test is operated.
As to any speech I might make on testing, you have heard it over
and over again.

A man must test his cows to know what they are doing.
A city has no right to allow any man to sell milk without inspec-
tion. That is not because the dairymen are dishonest in selling
milk below standard, but because there are a great many men
engaged in the business who do not know all about what takes
place in milk, and do not know when they take some cream off

96 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

in the morning for their coffee and then sell the milk, they are
breaking the state law. It is not only that milk shall have three
per cent butterfat, but solids as it comes from the cow. If you
skim off one per cent, you are breaking the law and liable to
arrest and fine, as if you sold it below three per cent. It must
be sold without anything taken from it, or added to it. Therefore
when it comes to city work, it is necessary to have inspection for
two reasons.

The first reason, perhaps, is that the men who are inclined
to be dishonest should be cautioned and made to keep the law.
Second, and a very important reason, the men who are selling
the good milk and doing their best to keep the law, should have
that indorsement of their work that comes from inspection. For
instance if a dozen milkmen, and half are doing the very best they
can to furnish good milk and cream, milk up to the standard in
every way, and being undersold by some other men who are
watering the milk, then the city should know about that, and
the consumer should know about it, and the most effectual meth-
od of doing away with dishonest practice is for the city to test
the milk of each man and publish the result, exactly what the test
was from each dairy, and you would find those men very quickly
come to time.

One case where a man was running three retail wagons,
and the health officer took samples of the milk, and found for-
maldehyde. He sent an inspector to the factory one or two days
and finally located a gallon bottle of formaldehyde. He published
the result in the paper and in less than one week that man hadn't
a customer left; absolutely had to quit the business. He had
three retail wagons and all he could do was to sell wholesale to
another dealer. That was the verdict. of the people on that
kind of work. That was severe, but he was an old offender and
knew better. Publicity will work wonders in any district.

Illustrates Milk Testing.
The question comes to every farmer, whether he shall do

this work or send it to the Experiment Station. We cannot test
all the milk. It is not an expensive operation. This outfit,

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 97

including case costs about Ten Dollars. This simple test with
only two bottles can be bought for Three or Four Dollars the
whole outfit. Five Dollars will buy a complete outfit. You
should test once a month through lactation period, four milk-
ings, this morning, tonight, tomorow morning and tomorrow
night will give a fair average for the month. An hour’s work,
or two hours’ work once a month will give a man a good idea
of the comparative value of the cows in his herd, and any one
can do it down to the fourteen year old. You can learn in two
or three hours.

’ There is a course beginning the 20th of this month a two
weeks dairy school course which ought to have a thousand boys
from this state learning to test milk for the dairy farm, and go
back from the university and do this work on the farms.

I will go ahead with this testing.

DISCUSSION.

O :—What temperature for accurate testing?

A:—Anywhere between 55 and 70. If too cool, you do not
get action enough on the acid and will get a white curd that has
not been cut up by the milk. If too hot the acid will act too
strong and will have burnt sugar and not able to read it. It
should be somewhere near 60 to 70. It is rather cool this morn-
ing, and I will have to use a little more acid.

O:—Very frequently I have a cloudy spot in the neck.
And then it will be clear and the lines will cut. Is that foreign
matter in there?

A:—No I think it has been a question of how the acid has
been added and the strength and temperature of the milk. If
a little variation and then sometimes things happen and you
cannot tell why it is. As far as I know the samples have all been
treated alike, and as you say, some have cloudy matter in them
and we do not know the reason why. If it is anything enough to
interfere with the test I can tell why it is. If enough cloudy
material I can generally see it is because the milk or acid is too
cool. Very frequently in doing that work a man is in a hurry

98. ILLINOIS STATE DAIRYMEN’S ASSOCIATION

and will not get enough acid and it will make a difference.
The white color comes from too low action of the acid. |

© :—In using steam tester won’t that make a difference?

A :—You are liable to get it too hot. The steam that is run-
ning the tester getting into the chamber where the bottles are
and are liable to get burnt fat, more liable than with a hand
tester. But still never have any trouble with the new machines
if properly made. It is not so particular about the amount of
acid but the amount of milk. I can tell when that goes into
the milk by the color it turns it. A little greenish tinge under
that milk and that is the true color, the proper color of the acid
in the milk as it comes together. As we stir that up we have the
action giving the darker color and we find that this gets hot.
It ought to be a little more dark (referring to test) but I think
we will get a pretty fair test. It is rather cool in here to use this
kind of a tester.

I am goimg to put a drop of formaldehyde in the next
sample. [am going to put a drop of formaldehyde test, I will put
a drop in. These preservatives, iceline, milk sweet, etc., formal-
dehyde is the basis of nearly all these preservatives.

The agent says you can use this preservative and that it
can’t be found, and it makes the milk keep sweet anc it is all the
better for the people. That is how the agent talks the dairy-
man into using it very often.

You see the color? No reason why your judgment should
not tell you whether there is formaldhyde in it or not. When
you put in the acid you see it gets a deeper purple ring. Buying
milk from anyone you can make the test in a minute and know
whether there is any preservative in it or not. That test will
show one part formaldehyde to 500,000 of milk. No dairyman
can put it in such small quantities so you cannot detect it.

QO :—Will ordinary sulphuric acid do that? | :

A:— You must have a little iron sulphate in the acid.

O:There wouldn’t be that much in the milk?

A:—No not as much as I have here. This is strong, of
course. You buy four per cent solution and I think it is the
same strength. I mix water with mine.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 99

Last Summer I went to a town of 30,000, and bought 24
samples of milk in two hours, and out of that number 7 had for-
maldehyde and 15 were adulterated with water or skim milk,
and about 18 of that 24 had dirt in the bottom of the bottle,
and it wasn’t Joliet or Galesburg either.

O:—When skim milk is added it is adulterated below eee
ard?

A :—Yes sir, when added at all.

O :—lIf above three per cent?

A :—In the law it is considered just as much as if below.
By the adding of skim milk you destroy the natural proportion.
When you have milk from the cow you have solids in about the
same proportion to the total fat. If you add skim milk you -in-
crease the solids not fat in proportion to the amount of fat in it.
If a cow gives 5 percent fat she is high fat as well as in solids.
If you add skim milk you are destroying the percent.

O :—Take milk reduced to 3 per cent. If reduced by skim-
ming or by water can you tell which it is?

A :—Yes sir, without any trouble at all. I intended to have
shown you. You can’t tell by the butterfat test or the lactometer,
but with them both you can. We have tried that. You take
a sample and drop in the lactometer in the milk and it will go
too deep in it and we know it has been watered, because the water

aakes the milk lighter. A pint of milk weighs 1.032 pounds,

while a pint of water weighs a straight pound. We took another
sample and the next fellow’s lactometer didn’t drep far enough
in, the milk was too heavy. That was skimmed because the fat
was taken out and milk was still heavier. It didn’t take the
dairymen long to find that out. Another was skimmed and
watered and the dairyman didn’t know any more about it because
he had done both to it. But when the lactometer is put in and
it floats at the right place, then I know one of two things: Either
it will test between 3 and 5 per cent of butterfat, or it has been
skimmed and watered, and we have decided that.

© :—The temperature makes some difference?
A:—Every lactometer has a thermometer and if for 60

100 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

per cent it shows 65 then I must make the correction. I know for
every degree that milk warms up it is .1 degree lighter and must
make the difference for temperature.

(Illustrates with milk samples.)

We have destroyed the solids not fat. By whirling it the
fat being the lightest drives the solids to the bottom of the
fat. The whirling is to separate the fat. We must add water
to bring it up into the neck of the bottle where we can read it.
3.8 on the first one.

OQ :—What sample is that?

A:—No. 2 Sprague.

1st:—3.8 Sprague No. 2.

2nd :—3.6 Sprague No. 1.

4th :—4.2 Sprague No. 3.

3rd :—4.3 Sprague No. 4.

Prof. Lee has class in butter judging.

THURSDAY AFTERNOON, JANUARY 17, 1907

AT OPERA HOUSE, IN JOINT SESSION WITH WILL COUNTY
FARMERS’ INSTITUTE.

Meeting opened by Superintendent of Will County Farmers’
Institute as Mr. Wiggins, president of the [Illinois State Dairy-
men’s Association was detained.

I want you to go to the Universalist Auditorium this evening
if you possibly can and you will be well repaid for going. We
will now listen to a reading by Rev. Beddoes of Plainfield.

Reading: Rev. Beddoes. Encored.

By the President:—I have an unexpected treat for you
this afternoon. The old gentleman I spoke to you about is
here and will sing for us.

Song: Mr. Jules Lumbard.

From the audience: “Sing Maggie.” Encore.
By the President:—I have an alteration to make in the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 101

Committee on Resolutions. I will put Mr. J. McDonald Smith on
that committee in place of Mr. Joseph Newman as he is not here
yet.

For the nominating committee I will appoint Mr. John
Coolidge of Galesburg: Mr. Mason of Elgin and Mr. George
Knoblock of Marion.

Prof. Davenport will speak to us on the breeding problem.
but first I want to call upon one who is here this afternoon who
is one of the foremost men in this state on live stock. He has
done much for the Live Stock Shows, State Fairs and Institutes.
I refer to Col. Mills of Springfield and I will ask him to give us
a few remarks.

REMARKS.

By Col. Mills, Springfield, Ill.

Mr. President, Ladies and Gentlemen :—This is rather un-
expected to be called upon this afternoon.

Our worthy president desires more than anything else thar
attention should be called to the rapid advancing of the dairy
interests of this state. During the past year it has been my priv-
ilege to act as a member of the Dairy Advisory Committee,
and in that connection | have been brought into intimate and
close relation with your president. I may say if you have any
substantial results in the development of the dairy interests in
this state, it is very largely owing to the active interest and
practical business methods of President Wiggins which he has
put forth to advance your interests. You all know he has been
a practical dairyman from, I might say, his boyhood. He has
one of the best equipped plants for the production of high class
milk that we have in the state, one of the very best. His mind
is constantly on the alert to advance the dairyman’s interests
of this state and the nation in general, and especially in connection
with his official duties. This will be a matter.of great surprise
to him, because it was the last thing he would expect me to say
here on this occasion. I want to congratulate the dairymen

102 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

of Illinois upon the practical work and upon your patriotic man
that your executive officer has been the past year. The dairy
interests have gone forward in leaps and bounds since he took
his seat, not only in your dairy association, but at the Station at
Champaign. We hope the work will be a continued success
for the promotion of your interests. It is a movement that inter-
ests you all, and at this time and in this connection I want to
call attention to a short dairy course at the University, commenc-
ing on January 21st and continuing over until February 2nd.
It is proposed to give two hours a day to the testing of milk, ten
lectures on good and poor cows, and a lot of other instruction
that will be very valuable. In order to be successful in your call-
ing, the first thing necessary is to have profitable cows, and how to
handle them to the best advantage. It is not expected that many
of you here that are actively engaged in the conduct of dairy
herds can go there but there is not a single neghborhood that you
can’t find some active young man that would be very glad to go
down there and take the course of instruction, and then come home
and give all the people in his neighborhood the benefit of that
treatment. Let all the young men who would go and take that
course think of this. After they had passed a satisfactory exam-
ination they should be given a diploma by, the University, in test-
ing cows. It is one of the important matters, and you can con-
sider that. Every one of you should gather together and say,
“Where is the best boy to send down there?’ Pay for his ex-
penses, it will not be more than Ten or Twelve Dollars for you,
but when he returns he will be worth thousands of dollars to
you for the information he will gather there.

Professor Fraser has some of the programs of this short
course and if you will ask him he will give you one of the pro-
grams and will give you any information that he possibly can.

~ Before I take my seat, I want to tell you how pleased I
am to be here. It was my honor and my privilege to order the
Will County Institute in the early days of Institutes in this state,
and I well remember the stormy day we had and the crowd |
we had in the Court House and we held it in fear and trembling,
but one and another of the intelligent farmers and their wives

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 103

came in until that room was full, and until every bit of standing
room was full. Some of you were probably there. It was during
the time when this institute work was under the control of the
Board of Agriculture of the State. When we think of those times
and see the results that came from that, it was the wisest move
you had undertaken. Continue in this good work and make
Will County the banner Institute of the State in the future
that it has been in the past.

By the President :—I have received a telegram. We had
on the program for last night Governor Deneen, and this tele-
gram says: “I regret very much I cannot attend meeting of
Dairymen’s Association. I am to meet with the State Board of
Charities and Superintendents of Institutions here today to con-
sider estimates for appropriations. Under other circumstances I
should be pleased to attend the meeting.

Charles S. Deneen.”’

He is such a hard working man it is hard for him to get
away.

By the President :—The next on our program is an address
by Prof. Davenport, Dean of the University of Illinois, on
“The Breeding Problem.” He needs no introduction, we are all
his scholars and we will give him our hearty support.

THE BREEDING PROBLEM.

By Prof. E. Davenport, Urbana, Illinois.

There are two general systems of breeding open to the far-
mer. One is expensive, the other is cheap, and both are effec-
tive. .

The one system provides high bred parents on both sides,
the other only on the side of the sire. The practical advantages for
the purposes of the milk producer are all with the latter system.
It costs only about ten per cent as much and if followed up for
half a dozen generations, it is over 9 per cent as effective.

104 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

A calf may be provided with a pure bred sire with a long
ancestry back of him for an extra outlay of from two to four dol-
lars, depending upon the number of cows in the herd and the
gerade of sire in service. In practice it need not rise above the
lower figure, for a good sire ought to get 40 calves a year for at

PROF, E. DAVENPORT,
Dean of College of Agriculture,
University of Illinois.

least five years, half of which will be heifers, fully accounting
for an extra outlay of $200.00 on the sire.
, If however, we undertake to provide the calf also with
a pure-bred dam, the cost will be greatly increased. The dam
will cost anywhere from $100.00 to $200.00 more than a native
cow. She will do well if she produces four good heifers in her
lifetime. This will put from $25.00 to $50.00 extra on the calf
because of its pure-bred dam. It is no reproach to pure breeding
to say that she isn’t. worth it from the milk production stand-
point.

Let us see, however, what is involved in the two dollar

ee alll ee

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 105

investment on account of a sire. First of all, this is two dollars,
not in a calf but in a cow. What does it mean?

It is said that the sire is half the herd. Heis more than that.
For practical purposes he may be the whole of it. The rapidity
with which the blood of the sire will “pile up” if the same line

is persistently followed is shown in the follwing table:
The Rate at Which the Blood of the Sire Accumulates in Grading.

Per cent Per cent

Generation. Blood. Improved. Improved.
DIGRESS a oe a Polo's ck ake cc swe eaeeeeee i 50.00 50.00
re ie 2. isis enc eddies wn eb ues bale oe VA 75.00 25.00
ES ooo vse cee ev Se we bewis 36 87.50 12.50
| SESE 15-16 93.75 6.25
Eso vip Scio oc cbs dels seaside sense nets 31-32 96.87 3.12
Sa 63-64 98.43 1.56

From this we see that after six generations of infusion of
the blood of the sire less than two per cent of the original blood
of the dam will remain, whatever it was. In this way, for exam-
ple, a practically pure bred Jersey or Holstein-Friesian herd can
be built up in six generations from any foundation whether
mixed blood, or pure bred. Indeed in this way one breed can
be changed into another within the space of time indicated pro-
vided only the system be persistently followed. In this way
the farmer receives quickly and in the form of one animal, the
practical benefits of many generations of the most expensive
experience of the most skilled breeders.

In actual practice the dairyman can do better than this for
he can make the dam help the sire at every step far more than
her simple blood lines would indicate. For business and com-
mercial reasons he should test his individual cows, and if he
will do this, eliminating the poorest he will, so far as milk pro-
duction alone is concerned secure all the advantages of pure
bred animals in much less than six generations.

But, the fatal fact is that most men either lack the business
foresight to do this thing persistently or else they are ignor-
ant of the consequences of breeding to a part bred sire Thev

106 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

are almost certain sooner or later, to abandon the pure bred
sire and use one of the grades because “he looks all right.”

The moment this is done, all progress through the sire
stops, and no further improvement is possible except through
the slow process of selection which is the same a breed imprve-
ment. That is, the farmer has stopped half way in securing
what has been accomplished by others and goes at it single
handed and alone with a half improved stock, for half bloods
can never give rise to anything but half bloods, and the pro-
geny of three-quarter bloods can never be better than three-
quarters; they may be less, but they cannot be more.

By the law of ancestral heredity the offspring inherits from
all its ancestry. Now there are 126 of them within the six
generations under discussion, and over 2,000 of them within
ten generations. It is pretty well-known now, that the pro-
geny inherits from these ancestors on the average in pretty
definite proportions, depending upon their relative nearness;
that is to say, it gets one-half its hereditary influence from
its immediate parents, one fourth from its four grand-parents,
one-eighth from its eight great-grand parents, and so on back-
wards in a decreasing series whose ratio is one- half.

By this we see that if the immediate parents only are good
then the chances are only about one to two that the progeny
will be their equal. But if the two parents and all four grand-
parents are of the same high excellence then the chances are
raised to 75 per cent, whatever the ancestry back of this point.
But again, if we go one step further and have the advantage
of another generation (16 great-grandparents) of selected ances-
try, now the chances arise to 87.5 out of 100; and this fraction
will increase with a selected ancestry till it will in time rise to
100 per cent or absolute purity.

This law is the friend of the farmer as long as he persists
-in using the best sires, and it is the one that proves his undoing
when the sire is changed for a part bred animal, no matter how
well bred he “looks.”

The best cow census the Station has been able to take, in-
dicates, as Prof. Fraser has shown, that approximately one-fourth

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 107

of the cows of Illinois do not pay for their board, and that
. another fourth ought to be replaced with better cows as rapidly
as possible.

I am not surprised that this is so, because for many years
it has been a favorite practice among dairymen to buy the best
cows they could pick out—milk them one season and send them
to the butcher. From the breeding standpoint, this has the same
effect as if every dairyman carried a gun, and when he saw
a good cow should shoot her on the spot. There has been so much
of this, that the wonder is, that any good cows are left. It takes
four years to raise a good cow and only one to close her out by
this method. It would need an enormous territory devoted to
breeding cows to keep up with this slaughter and such a territory
does not exist. It is no wonder, therefore, that good cows have
been getting more and more scarce and higher in price.

This having come about, many dairymen, it is true, now
keep the really good cows more than one year, not with a view
of securing progeny, but of prolonging the service of the cow.as
long as possible. They breed them, therefore, not to.a good sire,
but to a scrub— “Anything to make the milk come, as the phrase
goes.” ‘his does prolong the life of the cow, but the effect, so
far as the progeny is concerned, is no different than if she had
been shot as soon as her excellence had been discovered. In
either case—as soon as she gets into the hands of a commercial
dairyman of this kind her chances of leaving good progeny
are over.

Now this is breeding backwards. What would have been the
speed record today if trotting horses had been bred in such a
way that the best performeres left little or no progeny? Fortun-
ately many dairymen are beginning to see the point and to keep
good sires. Their number should increase. What I have said
about ““grading up’ applies to these progressive individuals,
and to them I want to enter a word of protest against the un-
necessary slaughter of young bulls. The common practice is
to buy a young bull and after keeping him.a year or two, sell
him to the butcher. The excuse is, that he “got ugly”or that we
“must avoid inbreeding.”’ I want to protest at these points when
discussing practical breeding for dairymen.

108 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

In the first place, all bulls are ugly. They are morose and
dangerous by nature. The really sweet tempered bulls are just
where Custer’s good Indians were— all dead. Whoever has
occasion to keep a bull should know that he is a dangerous animal
at any age, and he shouldn’t be sold simply because he gives
evidence that the milk of human kindness has soured in his stom-
ach.

Then as to inbreeding: If our farmers were half as careful
to avoid other mistakes in breeding as they are those of inbreed-
ing, we should make progress faster. J am not ignorant of the
fact that disaster may follow inbreeding among animals already
closely bred for many generations. It does not necessarily fol-
low, however, and in practice all good breeding is, and must be,
the result of close breeding. Not only that—there is no authentic
case on record of untoward results from inbreeding among half
bloods, three-quarter bloods, or even much higher grades. I
do not say that it could not happen, but I do say that the chances
of disaster are extremely remote and in practice can be safely

disregarded.

The best advice that can be given in the light of the most re-
cent knowledge, is that the bull, even for grading purposes,
should be a good individual, and then he may be safely retained
as long as he will do good service. It involves, of course, his
breeding upon his own offspring, but this in grading is as safe
as any breeding proposition ever can be. It is well, of course,
in selecting the next sire, to buy one of slightly different family
blood lines and then the dairyman may rest easy in his mind.

I know’ what is said and what is firmly rooted in the minds
of all people, about the matter’ of incestuous breeding, as it is
called, but we are not to confuse the sociological question of
human relations with the purely physiological one that concerns
us here. The question of morals does not enter into our problem,
and out in nature, the head of the herd is head as long as he can
maintain his supremacy.

I hope these matters will receive consideration, and that
the present useless slaughter of young bulls will speedily cease.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 109

We cannot stand so much wholesale killing of the best in this
business except to the lasting hurt of the industry.

There are three weak spots in the dairy industry today and
one of them, is the inefficient cow. It costs too much to make
milk. We must have better cows so that a larger proportion of
our corn meal and oil meal, of our clover and alfalfa shall go with
thé milk can and a smaller share into the dung heap.

If we are to have better cows we must breed them, and we
must do it ourselves ; by well known methods which have succeed-
ed everywhere. When I say these things to dairymen, I am met
by the objection that it costs too much to raise a cow: that
dairymen cannot afford the milk to start the calf. I suppose
the same objection will be raised here and now. If so, I will
say that the dairymen will soon be forced into rational breeding
or he will do worse.

_A cow is a component part of a dairy plant, just as much
as are barns and shipping stations, and the production of her suc-
cessor is a “fixed charge’ upon the business just as taxes and
insurance, and the business of economic milk production will
never be on an established basis until a supply ot cows of high
efficiency is assured.

It is not enough that Jones and Smith are able by peculiar
shrewdness to get all the good cows and thereby thrive partly
at the expense of Thompson and partly at the expense of the
consumer but it is that we need to inaugurate practices that will
establish the dairy business as a whole upon a sane and safe
basis so far, at least, as fundamentals are concerned.

There is a persistent call amounting almost to a demand
upon the Station for more field work; for more personal advice;
ana this is good. But what dairymen need most to do now
is to avail themselves of what is perfectly well known, and not
to be told some new thing. There is no royal road or short cut
around the situation and we cannot much longex stave off the
responsibility of raising cows. The average dairyman is inter-
ested at once in all questions of feeding but he turns the sub-
ject when the matter of breeding is raised. He is putting large
amounts of costly feed into exceedingly poor machines and he

110 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

must improve this machine and establish a reliable source of
efficient cows or go out of business. We should campaign the
state for the rational breeding of the most effective machine
in existence for the production of human food— the efficient
dairy cow.

I truly wish that this Association would get behind the
proportion and justify its exhistence by hastening the final and
speecy departure of the inefficient cow.

We may say we have here a fine looking Shorthorn steer
or. cow, and there in the field are his 2000 ancestors. What would
they look like? Some red, white, brindle, some roan, all the
L-eeders favors from all time. Supposing the parents were
both red cattle. There are no red in the ancestry back of them,
but they are red themselves. What are the chances that the
.clves will be red? Fifty out of every hundred. You ought to
come out right about half the time. An excellent good looking
sire here and a good cow and breed them together. Keep one
animal always in service and the thing takes care of itself, and
have that one good.

DISCUSSION.

O:—Do you mean, Professor, that you maintain the vital-
ity of the herd by that method?

A:—Yes sir, it has been done over and over again. We
are talking of the lifetime of a single individual.

The offspring is often not like the parent. It is the same
in humans. You go back to the country you have left since boy-
hood, and you often mistake little children for their fathers
and mothers who went to school to you, over and over again,
so close is the resemblance, and again, you would never suspect
there was any blood between the two. It is how much father and
how much mother ancestry. I will give you the law of ancestry ~
of heredity that gives one the proportion which we inherit from
the parents and grandparents and so on back. We have a few
ancestors. Go back one generation, four, another, eight, another,
sixteen, and so on back to 200 ancestors within ten generations.
There would be some good and some not. I wouldn’t want

ILLINOIS STATE DAIRYMEN’S ASSOCIATION EEL

all mine here for you to look at. 1 happen to know that my
grandmother was a Dutch woman and probably some of the
Custers individuals there too. |

O :—Wouldn’t it be a good deal safer where a community
of dairymen are raising same breeds of stock to exchange their
sires before their calves are old enough for breeding?

A:—I suppose so. I might say I am going to Champaign
and it would be safer to walk, but the chances of being killed
on the way and the advantages of going on the train—lI don’t
think that’s fair.

OQ :—You are not giving a fair deal.

A:—I am talking about breeding. I am talking of the
business of breeding. By the use of the sire, not the dam.

O :—lf you breed a sire two or three times you will destroy
just as sure.

A:—How do you know?

OQ :—Have done that same thing and lost.

A:—How many?

Q :—All but one and tried seven or eight times.

A:—I would like to have the record.

O:—You get the record of that man’s Shorthorns.

A:—I am talking about breeding.

O :—The principle would be the same.

A:—No sir.

O:—Will not inbreeding destroy the vitality of the herd?

A :—Not necessarily.

O:—In thoroughbreds it does?

A :—Not necessarily.

O:—Done that this far, Shorthorns.

A:—Not a single case.

O:—Large herd. He found it necessary to kill off his
calves and keep only a few.

A:—No sir, you won’t find that. What about trotting
horses, breeding of Arab horses, a good many strains of cattle
bred right in among themselves. There’s Gentry of Berkshire—

© :—How many killed?

112 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

A :—He bred more live ones. The Berkshire breed is what
they have made it and inbreeding has done it.

The point is this: From the standpoint of pure breeding
there are two things likely to happen. Parents same on both sides
weakly of constitution and lack of breeding power. What are the
two most common faults in animals generally? Those are the
two. One-third of children die. Why? Because they are not
strong enough to live. We destroy by our mistakes. That be-
ing true, if you bring together two lines of that kind on both
sides you are going to have weak constitutions or both. Two
things most likely to happen. ‘Take the criminal tendencies in
human beings. When a woman who is criminal, and this man
who is criminal are related, their children in the long run will
be criminals. Why? Because of the prevailing tendencies of that
character in the blood of both of them, whether related or not.
The tendency to weakness of constitution is too strong in all of
our race, that if you practice inbreeding on both sides you are
likely to run into weak constitutions, etc. It 1s greater in some
~ races than others. The hazards are greater in cattle than horses.
They breed so much slower. Inbreeding necessarily means ca-
lamity in pure bred animals. The chances of trouble are much
greater.

Mr. Campbell :—I tried inbreeding on my farm and never
raised one out of seven calves.

O :—What kind of sire did you have?

A:—As good as I could find. Have had a bad streak or
luck. |

Mr. Gurler:—Your object here is to show the dairymen
how to go to work with his own herd and breed and improve the
herd. You are not talking of pure bred animal breeders. It
does seem to me that you are all right on that point.

Mr. Davenport :—I know I am Mr. Gurler.

O :—We know there is need enough of the average dairy-
man going to work to improve his herd. I take sides with you
there.

A:—I thought you would. |

Mr. Wallace :—Grading up. Talking of average dairyman. —

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 113

I will admit if I avoid inbreeding, have got to sell that bull,
and he may sell an animal for beef that would be worth a thous-
and dollars. If no other way of avoiding it except your way,
then your way is right. But certainly in any part of this country
it would be easy for six to get together and use the same breed
and then exchange their bulls, or sell them and avoid the danger
of inbreeding. It is a serious matter even with grade cattle.
To illustrate, one man has Shorthorns and sold them because
he could not go right along inbreeding without ruining the. herd.
A man may be an exception like Gentry, but it is a mighty dan-
gerous business and should be kept in the hands of a skillful man
not the average dairyman for he will come to grief. -He better
turn his hand to something he knows about than run the risk of
inbreeding. .

A :—Skilled men don’t know any more than the rest of us.
As to the chances, a man knows perfectly well the strain of
animal he is handling and expects some trouble. I think a
breeder of pure bred animals of ten or fifteen years experience
may well pause before going to inbreeding, but I would take
the chance. If I found the sire was not giving good calves, |
would get rid of the sire. If I found he was I would not be in a
hurry.

O:—lf you lose the majority?

A :—I don’t expect to lose the majority.

© :—I lost all but one.

A :—The first case I ever heard of.

O :—He’s got to get the bulls.

A:—He can see the herd. You can find out the milking
qualities as any other animal. We must try to avoid this tre-
mendous waste of power. We are not going forward in our
breeding, gentlemen. We must continue to breed that bull until
we know what he is doing.

Mr. Gurler:—Mr. President I would like to ask a question
on a subject that has not been touched upon. We are within
forty miles of Chicago a milk producing territory and this sub-
ject is a very vital one. It is a test of the practicability of your
method and within sixty miles of Chicago we have land valued

114 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

at $70.00 to $110.00 an acre and I would inquire whether you
or any number of dairymen have tested this sufficient to know the
cost of bringing a farm bred animal to maturity at two years or
two and a half years old, as compared with buying fresh cows in
the ordinary course of business.

Prof. Fraser :—We have been for nearly three years getting
data on that subject. It is not of sufficient quantity yet to say
much about it. |

By the President:—I have tried that personally. I pay
$10.00 an acre for the land I farm. I have a five years record
of every cost of keep of heifer calves I raise in a practical way.
Took monthly records until two years ago. It is seven years
since I started to keep the record. Five cents a gallon for the
skim milk and 12” cents a gallon for whole milk to start heifer
calves with. Cost of feed on market, cost of hay and value of
the calf to start with. I found heifers will cost you on $200.00
land an average of $45.00 to bring them into milk. I think
that a very careful estimate.

O :—How much cut down on $100.00 land?

A :—I can better afford to bring my calves into milk at cost
of $15.00 or $50.00 than go to Minnesota or Wisconsin and buy
cows that they are glad to push off on me at $55.00 or $65.00.
My heifers are all giving an average better than the average
of cows I can buy at maturity for the same money or even more.
Next year will be better.

O :—What is this milk you bring heifers up with?

A:—Skim milk.

OQ :—How much a hundred?

A:—Sixty cents a hundred. Isn’t giving that heifer half
a chance.

Mr. Wiggins:—I can sell it for that.

Mr. Gurler :—Raise heifer calves and produce your cow as
cheap as you can buy it for skim milk, we average dairymen can
do better than that.

A :—You can beat that all hollow in that country.

Mr. Gurler :—In the past three months been testing up some
heifers at two years old, weigh 800 lbs. or along between seven

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 115

and eight hundred. ‘These little heifers are making one pound of
butter fat per day. It would bother me now to buy any bunch of
cows that will do that, and they will do better next year. I
am not in sympathy in buying other people’s cows. We cannot
afford to do it.

Prof. Davenport:—They are all inbred cows, you don’t
want that.

Mr. Gurler:—I have always done that when I had skim
milk, raise my own heifer calves. I was in the certified milk
business and all going off the farm and had to buy; did not have
one-third of what I needed. To keep up the business I was com-
pelled to buy not that I wanted to or preferred to do it; it was
a matter of necessity.

A. Member :—For a number of years have lived in Wiscon-
sin and tell of a sample of successful dairymen of that state.
Bred a great herd of Jersey cattle. Was fortunate enough to
be the owner of that Jersey, Victor Hugo who made something
of a reputation in Canada. I mean Mr. Houston. He kept that
animal until he reached 15 or 16 years of age and took two men
to hold him when he come to serve. The result was to build
up a practical dairy herd of cows that he brought around about
the country, and if ever a man has made a success in that line of

work that man is Mr. Houston. Not only did he succeed in mak-
ing butter that took top prices on the market at Chicago, but he

could hardly supply the demand of men in Chicago who wanted to
buy Jersey cows. Mr. Houston would not keep a heifer calf
that did not grade up. The male calf was sacrificed and the
heifers that did not grade up to the average. That is the only
way, as the professor has said, by which a dairy herd of superior
quality whether Jerseys or Holstein-Friesians is to be produced.

Prof. Davenport:—I do not want to be misunderstood.
You will be drawn into this matter of breeding naturally, and
when you are do not be afraid of it, don’t be frightened out of
it. You will want to do some close breeding.

By the President:—I will ask the Resolution Committee
for a partial report at this time. Mr. Kimsey.

Mr. Chairman. As Col. Mills has been called to leave, we

116 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

will present this partial report while he is yet with us. Those
who heard the address of our president given yesterday rea-
lized that many of the subjects named by him, and in fact all of
them, were stated so tersely that the committee felt best to adopt
them as a whole.

‘Resolved that the recommendations for advancing the dairy
industry of the State, contained in the able and comprehensive
address of President Wiggins are worthy of the favorable con-
sideration of all interested, and should be made effective by ad
progressive dairyman.

“Resolved, That we heartily approve of the advanced and
businesslike method for promoting the dairy industry of the state,
recommended by President Wiggins in his annual address, and
that the same be and are hereby approved and adopted by the
Illinois Dairymen’s Association in annual convention assembled.

“ Resolved, That the Illinois Dairymen’s Association most
heartily approve the action of Prof. Davenport, Director of the
Agricultural Experiment Station, in the appointment of a spec-
ial representative in each county in the state to aid in the work
of testing dairy cows, and the promotion of the dairy industry of
the state.

“ Resolved, That the attention of the dairymen of the state
be directed to the great importance of the early testing of their

respective herds, and the reporting of all tests to the Director —

of the State Experiment Station.

“Resolved, That the Director of the Experiment Station
be invited to publish a Bulletin annually, in which the tests
may be announced of all cows that have produced in twelve
months 225 or more pounds of butter fat.”’

I move the adoption of the resolutions as read.

Motion is seconded. All in favor say “I’’. Carried.

By the President:—We will now listen to a reading by
Miss Grace Haake.

By the President :—Mr. Caven has an annoucement he would
like to make. Mr. Gregg has yet to speak, of course.

Mr. Caven:—I wish to make an announcement of the
evening meeting before the adjournment time. Our session this

a

ILLINOIS STATE DAIRYMEN’S ASSOCIATION i

evening will be held in the Universalist Auditorium. The stere-
opticon views, which were to have been presented last evening by
Mr. Truman of the University and Mr. Lane of the Department
of Dairy Husbandry of Washington, will be presented tonight.
Mr. Wallace will be the principal speaker of the evening. You
heard Mr. Wallace a little this afternoon. He took issue
enough so that those of you who do not know him will know that
he is a man who is well informed and will certainly be a pleasing
speaker.

Tomorow morning the session is in the Exhibit Hall during
the session of the Farmer’s Institute here. It is a butter judging
test open to all exhibitors of butter, and will probably not inter-
est some who are attending the Institute.

Tomorrow afternoon, however, while the ladies of the In-
stitute are meeting here in the Opera House, the session of the
Dairy Association will be held in the Joliet Transfer Barn. The
lectures will be on the Dairy Cow, and we will have some six
cows there as models for the speakers to use in illustrating
points they make. The speakers will be Prof. Fraser, Prof.
Hopper and N. P. Hull of Michigan. The barn is a steam heated
barn and chairs will be provided, and it will be just as convient
a meeting place as in any hall.

By the President :—We will now have a solo by Miss Flor-
ence Bush entitled ‘Sing me to Sleep.’’ Encored.

By the President:—The Temple Quartette are here on the
platform, so do not leave the room until after Mr. Gregg’s ad-
dress and they will sing for us, but they will not sing to empty
seats.

I wish the nominating committee to get to work and report
by tomorrow evening.

Supt. O. C. Gregg, of Minnesota, was then introduced by
the President. Mr. Gregg made a few remarks as follows:

118 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

LAW OF SELECTION FOR IMPROVEMENT OF DAIRY CATTLE.

(A more extended and carefully prepared presentation of this subject
by Mr. Gregg will be found following the regular report of the conven-
tion.)

Mr. President, Ladies and Gentlemen :—

I have not attended public meetings for many years without
fully appreciating what the conditions are in a prolonged ses-
sion. If you are not tired, I believe your chairs ache. I have
some things in mind growing out of thirty-five years’ experience
that [I believe many dairymen in Illinois should hear. I cannot
at this time give the address which | had prepared for this occa-
sion, but will make a few preliminary remarks. Provided the
Secretary of this Association is willing, we will furnish for the
coming annual report of the Association, the subject matter that I
would like to have presented upon the platform. This can be
read by you at a later time. Then you will have time to carefully
consider it and give it that attention which I believe the matter
deserves. |

There are some preliminary things to the address which
may follow this short talk, that I would like to establish in your
minds. What I now shall say ought to be received by every
practical and well read breeder of dairy cattle. First of all, I
wish to correct a misunderstanding that some of you received
yesterday, when I made the distinction that there was such a
thing as an animal having no quality as a dairy animal, even
though it might have a paper pedigree. A long experience has
taught me that I have no use for a sire unless he has quality.
If a dairy sire has quality, then he will have two pedigrees. One
of them will be made by man; it will be a matter of record; you
can get an abstract of it; it will be largely valuable in pro-
portion as that record is authentic and shows the productiveness
of the ancestry of the animal which is so pedigreed. The second
pedigree is made by nature. Then it will have the marks upon
its body which come by the law of heredity. When the ances-
tors of that animal are animals such as you wish to perpetuate,
then these ancestors by the law of nature, will mark the body
after a certain pattern, such as we may be able to make plain to ©

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 119

you in the printed matter which we will furnish to your Secre-
tary. I have learned to place great stress upon this pedigree
which nature makes. Nature makes no mistakes. She is very
careful of her record. Man may sometimes make mistakes in
reading the record, but when a man has had experience and
careful observation and has made a study of this record of
nature, then he is very sure to make a correct judgment with
reference to the quality or absence of quality on the part of a
dairy sire that may have a paper pedigree in both cases.

I am not here today, nor at any other time or place, to speak
in: favor of the scrub sire or of the grade sire. I do, however,
with all the force that I can command, both in speaking and
writing, favor only that sire which has that quality which has
been so strongly transmitted that it shows itself upon his very
body. When I use the word quality, I wish to convey the
thought that the dairy animal which possesses it has those func-
tions by which digestion, assimilation and milk secretion are so
strongly developed in him that he has the power to transmit
those three qualities to his offspring, and by so doing improve
the dairy qualities of the herd that he may stand at the head of.
I have not for thirty-five years studied this matter with such
rare facilities as I have had, without understanding that there
is a wide difference between the record of a man who makes
the paper pedigree, and the record of nature who never makes
a miss. My duties have taken me over a wide range of states.
I have had great opportunities in meeting with breeders of dairy
cattle and visiting dairy herds, and from this wide observation
and field of experience, I say without any mental reservation that
there is many a sire that is rated as a full blood, that is backed
by a paper pedigree, that is an absolute curse to a dairyman.
In my early years I had some experience with those full-blooded
registered scrubs. I think that I have made this matter plain.
Too many people have confidence in a full-blood alone. The
practical dairyman should learn as quickly as possible, to discern
between the full-bloods which have quality in them and those
full-bloods which lack quality to that extent that they are simbly
full-blooded scrubs.

120 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

If I had the time I could give many and many an instance,
where men in Minnesota, and I have found them in other states
also, have turned over to the shambles dairy sires that were
worth their weight in silver, simply because they did not know
their value. Such killing of grand good sires is a serious loss to
the dairy industry of this great middle west. A man who had
studied this subject matter that I advocate, would have recog-
nized the quality of these animals and would have stopped the
slaughter in time to have saved this great loss. I am well aware
that the views which I hold are opposed by some men, but on the
other hand we have ample backing from some of the _ best
breeders of America, and I have a backing of twenty years of
success based upon the principles which we recognize to be true.

_ I wish the dairymen present would remember that we are
not speaking from the experience of one little farm, but from a
large number of farms, where we have placed dairy sires, and
every one of them a success. We have, however, to remember
one case in which we gave our recommendation for a sire through
the backing of a man who claimed to know how to select dairy
cattle, and that recommendation placed an illy bred brute of a
Holstein sire in the hands of two young men, where he wrought
the evil result that will ever follow the use of a full-blooded
scrub. We not only have a demonstration on our own farm of
the principles which we advocate, but we have also made a fine
demonstration at one of our state institutions, where we have
selected upon two separate occasions Holstein sires for the im-
provement of the herd of that asylum.

We are not in sympathy with the plan which some would
carry out to establish a new breed of dairy cattle. We already
have a good number of dairy breeds well established from which
we can get by selection the animals that we need, and we can
make a greater advancement by using these cattle and breeding
them in dairy lines than we can by crossing the breeds or by any
other step by which we are apt to lose so much of time by that
great force which every reader recognizes, namely, reversion.
Now, reversion is that part of breeding that we must ever guard
against. Breeding is sometimes defined as based upon the law

ILLINOIS STATE DAIRYMEN’S ASSOCIATION L2i

of “like begetting like,” but this is only half the truth. We
should ever add these words “ or a likeness of some ancestor.”
_ Here is where we will find any amount of trouble unless we use
an animal that has been bred after the type that we want, from
performers that we can approve, for a period long enough to
establish an heredity that will transmit either the likeness of the
animal which we see before us, and if by reversion he goes to
an ancestor, still we are satisfied because it is like himself.

I am speaking with much earnestness on this matter and I
can explain to you why I am so deeply in earnest when I say
that when I first began the improvement of my dairy herd I had
an experience of about twelve years, when struggling to estab-
ish a home upon the frontiers of Minnesota, I bought and used
four full-blooded dairy sires (so-called), every one of them a
failure. All that I got out of that long siege was a knowledge
which I am now endeavoring to impart to you, both by this
address and by the printed matter which I will furnish. Let it
be understood that I did not mix breeds. When I tried a sire
and found him a failure, I cleaned out all of his progeny and
started in with another. Lest some will think that I favor some
one breed, I will state that I had in those four sires a represer-
tative of the Ayrhsires, a Jersey and two sires from the so-called
milking Shorthorns. Let me add right here, that some of the
finest dairy blood in the world will be found among” these three
breeds mentioned, but you must get it by selection. Please
remember this, and if you wish to transmit the grand dairy
qualities from these breeds that we have enumerated, then by
all means take the greatest of pains in the selection of the sire
from those breeds.

We here give in a few words some underlying principles
in the law of the breeding of animals. First: The form of an
animal is always in harmony with the performance of the animal.
This is seen in the running dog, the running horse, the beet
cow, the fighting dog, etc. Secondly: There is a strong tendency
which amounts to almost a law, that in breeding the sire trans-
mits the form. This is shown so conclusively in the breeding of
mules. We can lay it down as a rule without an exception that

122 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

the mule always resembles his sire (the ass), but he will get his
temperament from the dam. The draft mule is always bred
from a heavy, slow going, patient draft mare, but will have the
conformation of the ass, which gives him the mule formation.
Every southern man knows that when he wishes to breed a pair
of road mules, he must use a hot blooded mare. Here we have
the conformation obtained from the sire as before, but the tem-
perament comes from the dam. Now, take these two principles
together and you have the foundation for the great law that must
be observed in the selection of a sire to aid in improving the
dairy qualities of our herds.

With these two rules, let us ever bear in mind the great
errors which have been committed in the past in the breeding of
our domestic animals. We will inherit more or less of the evils
of these errors by this law of reversion that I have referred to.
We now enumerate some of these evils which are matters of com-
mon knowledge to us all.

First: The color craze in the breeding of Jersey cattle has
cost some of the best blood that ever was produced in the Isle of
Jersey. In order to get the solid color, some of the finest of the
dairy stock of that island were sacrificed because of a little patch ©
of white, more or less, upon the body. The Holstein cattle Iost
much quality in their successful change from the old red and
white stock to the black and white of today. ‘The belted cattle
have obtained their belt of white about the black body by the
sacrifice of everything which did not possess that color mark.

Second: One of the strongest illustrations of the ignorance
which has moved some breeders was obtained by me at the
Chicago Fat Stock Show a few years ago. I was introduced |
to the expert judge of beef cattle, a man who had come from
England in order to pass judgment upon our stock at Chicago.

He was a typical Englishman—a man of wide experience. I |

was introduced to him as Uncle Sam and he to me as Johnny
Bull. This familiar introduction enabled us to soon become
quite well acquainted. During our conversation ! asked him the
question, why it was that the English and Scotch breeders had 7
bred the feather on the legs of the Shire and Clyde horses. He 7

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 123

replied by saying that for a long time he was at loss to know
why this had been done, but one day he met a Scotchman and
asked him the same question, and the Scotchman replied by
saying: “Don’t you understand? Haven’t you read the Scrip-
tures? Haven’t you read how that Samson, was strong when
he had his hair long and how he lost his strength when they cut
it off.” So you see, the extremely orthodox Scotchman con-
ceived the idea that when he had long hair on the legs of his
horse he had strength in his horse. Here is a sample of ignorance
and there has been much of it in the breeding of all of our
domestic animals. Of this I am fully persuaded. While we
say this, let it be understood that we recognize the fact that in
the past we have had some great breeders in the old country,
but as in the case of Bates and Booth, they regarded their knowl-
edge as a trade secret, and died with their mouths closed, with-
out leaving anyone the better for the knowledge that they had
obtained from a long and successful experience.

I will close this talk with one more statement and then leave
the article which we shall furnish to your Secretary to give the
complete detail of this subject matter which I urge upon your
attention. I have a friend who is today at the head of one of
the Experiment Stations of the Great West. He spent the sum-
mer of 1906 in England. At my request he looked up carefully
the quality of milking Shorthorns as found in the dairy districts
of England. Upon his return he made report to me. In sub-
stance the report contained the following statements:

1. The Shorthorns of England in the dairy districts show
some of the finest dairy quality that can be found in any breed.

2. The men who are pursuing dairying with the Shorthorn
cattle of England, never used the registered full-blood Shorthorn
sires at the head of their herd. They say that if they do they
will lose their milk. Now, the reason for this experience lies
in this, that the standard for registry for Shorthorn cattle in
England is the beef standard. My friend told me that they did
not understand as well as many American breeders do, the laws
‘which govern this loss of milk, but experience had taught them
that.

124 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

3. The expert judge from England, whom [ have referred
to before, told me that there were a certain percent of breeders
in England who had begun to recognize the fact that the Short-
horn must be bred in other lines than the mixed line of beef and
milk as confined in one animal. He told me that they were
beginning to breed the Shorthorns for milk in one class separate
and distinct, and breeding the Shorthorn for beef in another
class, separate and distinct. 7

I fear that I weary you if I prolong my talk at this time.
I thank you very much for the courtesy of your patient atten-
tion. |
By the President :—I wish we had more talk like that just
received. We will now listen to the Temple Quartet.

Song. Encored.

By the President:—We have had a very pleasant and
profitable afternoon. Come tonight and bring your neighbors.

Adjourned until 7 :30.

THURSDAY EVENING, JANUARY 17, 1907

At Universalist Auditorium

By the President :—We have a very interesting program this
evening and had better get started.

First of all I will ask for your railroad certificates. Please
bring them to the Secretary’s table. Paee

We shall now have the pleasure of hearing a duet by Mr.
Lombard and Mr. Bagley.

Song: Larboard Watch. Encored.

By the President:—We are very much disappointed at
not hearing Mr. Schuknecht last night, but he was detained on
account of illness. We are delighted to see that he is with us
this evening. Mr. Jones, the Pure Food Commissioner is not
here, and I am pleased to introduce Mr. Schuknecht.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 125

PURE MILK CAMPAIGN IN ILLINOIS.

By H. E. Schucknecht, Asst. Food Commissioner of Illinois.

Mr. President, Ladies and Gentlemen:—I hope you will
bear with me this evening. I have been ill and do not feel well
yet. [Iam sorry to say that I have been unable to collect absolutely
accurate data or as much as I should like to have had for this
occasion. I have looked forward to meeting with you with a
great deal of pleasure, in the hope that I might present to you
the work which we have done and are doing. We consider it

H. E. SCHUKNECHT,
Asst. State Food Commissioner of
Illinois. |

very important because it deals directly with the product you
are interested in. But I have not been able to do all that I wished,
but I shall try to tell you in the simplest way I can the work
we have been trying to do in the dairy department this year
and something about the results we have obtained.

126 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

The subject assigned me is “Pure Milk Campaign in Illi-
ois,’ and though sickness has prevented my collecting absolutely
accurate data, or as much of it as I should like to have presented
to you, still figures and statistics are dry anyhow and what you
are most interested in are the main facts and these I can give you.

First, let me tell you something of the importance of milk
as a food that you may fully realize the necessity of having it
pure. Mulk is nature’s first food and therefore heads the list
as the one most important food. It is the only known natural
food which, alone will sustain human life indefinitely, and is
the only natural food which can be successfully substituted for
the first food nature has provided for the human family, and for
this reason milk is the most important of all foods; and there is
no man smart enough to adulterate milk for profit on the one
hand who is so dull on the other as not to know that he has com-
mitted a wrong by tampering in any way with this most important
of foods and, thanks to modern sentiment for pure milk, he gets
but little sympathy when exposed.

In the investigation which we conducted throughout the
state last summer we started about June Ist, it having taken the
best part of two months after my entering the department in
April to fully equip and prepare for the work, and overcome the
hundred and one obstacles encountered here and there. So far
as my work in the office would permit I took part in the inspection
of the milk supply of the various cities, but in a very large measure
it was necessary to delegate the work to our inspectors whom I
instructed in the work as well as I could. But in this I again
had the force of the old adage, about the shoemaker sticking to
his last, demonstrated, for I soon found that while the inspectors
perhaps did the best they could, I could not get the statistics
I desired and required. I could tell them what I wanted as mi-
nutely as if talking to a child, but lack of long training in that
direction stood in the way of their appreciating the necessity
and seriousness of the situation, and with all respect to the in-
spectors I say now that my experience the past year has taught
me that for dairy work we should have trained or experienced
dairymen.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 127

In our work we found a good many things that are amusing,
some almost pathetic if we considered the effect of them on the
health of the babies and invalids of the community, and all were
interesting.

We had not proceeded far with the work till we discovered
that most of the cities had health departments, some humane
societies, with the officers in many instances sleeping so soundly
it was a shame to give them so rude an awakening as to drop
into their city, collect samples and then tell the papers we could
not come oftet because of lack of funds but that ourfindings
would show the necessity of thorough work by the city health
departments in the future.

We went to one city and the health officer suspected that
things were in bad shape but didn’t like to go after anybody,
living right there as he did, and just trying to get started in
business. As indicating further how we found local conditions
we went to another city and the first milk man we met informed
us that the city had a milk inspector who took samples every week
and as it was a city from which any good inspector and health
commissioner could easily drive adulterated milk in a month
(they had been at it a year) we felt satisfied our trip would be
for naught. However, we took samples from 15 out of a total
of 18 dealers and the analysis showed four samples to be adulter-
ated with formaldehyde and three adulterated with water.

Suit was brought in the seven cases and six of the seven
pleaded guilty and paid a fine. One case is pending. In addition
to this a large percentage of the cans used in that city were
unspeakably filthy and entirely unfit for use in the sale or trans-
portation of human food.

In citing this it is not my purpose to charge any official with
wrong intent, for we have made it a point to co-operate with
local authorities where possible, but if these conditions do not
show rank negligence they do show gross incompetence and show
what may be expected when inspection is done by novices or men
not trained in the work, and is a condition which the public should
insist on having corrected.

128 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

We visited thirty-five cities and found that in thirty-two
of them milk which was skimmed and sold as standard milk,
or milk which was adulterated with water or formaldehyde,
was being sold with impunity, thereby practicing fraud on an
unsuspecting or helpless public and in addition placing: the lives
of infants and children of the state in jeopardy.

So much for adulteration and its effects. In addition to the
facts given is the further unpleasant fact that not one of the
35 cities escaped having milk sold within its limits from unclean
and insanitary cans or vessels, or milk not properly strained,
showing a deposit of filth in the bottom of bottles or other vesels.

In a few of the cities some excellent milk was being sold, but -
my estimate, based on personal observation of conditions in the
various cities which I visited, is that not more than thirty to
thirty-five per cent of the milk sold in the cities of the state was
in the condition it should, and easily could, be when offered
for sale as human food, if only sanitary conditions were observed
in the production and handling of it.

This is indeed a sad state of affairs and becomes sadder
when I tell you that there is no law in Illinois under which we
can compel sanitary conditions to be observed in the production,
manufacture or sale of milk or any other food product without
establishing in court that an article or a condition complained of
is positively injurious to public health, and, in the case of milk,
adulterated with formaldehyde or anything else, we are under the
necessity of proving guilty knowledge on the part of the defend-
ant which is well nigh impossible to do.

We collected about 1400 samules, and aside from unclean
milk sold from unclean vessels, for we have not the statistics on
that point, we brought 76 suits for milk or cream adulterated
with formaldehyde, 17 for skimmed milk sold as skimmed as
standard milk, 5 for milk both skimmed and watered, 12 for milk
below the standard and thirty for watered milk of whicch about
17 were against farmers delivering milk to creameries or ship-
ping stations.

In most cases brought, the defendents have entered pleas
of guilty while some are fighting, and in Champaign the Depart-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 129.

ment lost a case brought on account of milk adulterated with
formaldehyde because the ccourt ruled we must prove that the
defendant had knowledgge of what he was doing, which he de-
nied, and of course we could not, nor should the Department be
expected to prove this.

To further show you that conditions are not what they
should be in Illinois in the milk traffic, I have collected some of
the most vicious preparations being sold to and used by milk
men to adulterate the milk and have them here. The list includes
Iceline, labeled a wonderful discovery to keep milk sweet without
ice, manufactured by Heller Chemical Co., Chicago. It is a mix-
ture of formaldehyde and water. Freezine, made by B. Heller
& Co., Chicago, according to the label is the only scientific in-
vention for keeeping milk and cream sweet, etc. It was discovered
after many years of experimenting that this gas had the same
effect on bacteria as freezing; also it cannot be detected in milk.
This is as big a pack of lies as can be written in that many
words. They go on to tell Mr. Adulterator that where the
law prohibits its use in milk, he should use it to disinfect: the
cans or bottles used, and get IT into the milk and himself into
ccourt and perhaps jail that way. It is formaldehyde and
water. Another preparation is “Milk Keep”. which is made
by nobody but is capable of killing as many: babies as either of
the other two, for it is a solution of formaldehyde. Another pre-
paration is “Special ‘M’ Preservaline’,made by the Preservaline
Mfg. Co. of New York. On the label they do not claim any
more virtues for the stuff than the others but as theirs is the only
genuine article, they caution the public against selecting any other
drug route for their little ones who consume milk. This product
is also a solution of formaldehyde. Next we have “Liquid Milk
Sweet,” manufactured by the National Preservative Co. of Quin-
cy, Illinois. According to the label this is a “ true milk preserv-
ative’ and is not an adulterant. More lies. It is a solution of
formaldehyde and is as deadly as the rest of them and the state-
ment that the makers of all the above fall but little short of traf-
ficing in the lives of the babes of the state would not be short of
nor beyond telling the plain truth.

130 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

There is no doubt of formaldehyde being a poison and to
substantiate this statement I quote the words of A. Wynter
Blyth, the celebrated English authority on adulteration, as found
on page 237 of his book on “Foods: Their Composition and
Analysis.” He says: “Formaldehyde is, without a doubt, poison-
ous, and the question has to be discussed as to whether it is per-
missible to preserve articles of daily food, such as milk, by its
addition. ‘The Department Committee on Food Preservatives,
etc., 1901, recommend that the addition of formalin to milk be
absolutely prohibited.”” And the United States Dispensatory, —
which is the American authority, says of formaldehyde: “The
discovery of Trillat in 1888 of the germicidal powers of formal-
dehyde has been abundantly confirmed. It probably ranks in
power as a little inferior to corrosive sublimate, although it cer-
tainly is much stronger than carbolic acid. According to K.
Walker, its 1 per cent acqueouss solution will destroy all pathoge-
netic spores within an hour. It is further claimed for it that it
has the power of destroying the toxins of various diseases.
(Schmidt’s Jahrb., Bd., cclii.) It has a very powerful action
on various forms of organic matter; one part in four thousand
completely decolorizes wine, precipitating extractive and coloring
matters.” And it says further that “upon the higher animals it
is one of the most irritating substances known.”’ Also, “Formal-
dehyde is much used for the preservation of human bodies; an
injection of one per cent solution usually suffices, the body in
a dry room rapidly hardening without decomposition.” In other
words, it is used as an embalming fiuid, and I should like to
know if anyone would consent to its use in his own food products
or in food intended for their children. |

In addition to the awful stuff mentioned before, I have here
other adulterants. One is Powdered Iceline, a preservative in
dry form. It is principally, if not all, boric acid and belongs
in the category of substances that are injurious to health. Another
is B. Heller & Co.’s cream thickener and is used to make heavy
cream from thin cream. It is sucrate of linme and gelatine and is
a fraud in milk products. Another fraud is Heller Chemical
Co.’s “Cream Albumen” in liquid form and the label says it is

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 131

the greatest scientific invention of the age. It is a gelatine pre-
paration and the same firm makes “(Cream Albumen” in powder-
ed form, composed of sucrate of lime and gelatine. “Cream
Albumenoid”’ made by Preservaline Mfg. Co., New York, is also
sucrate of lime and gelatine. ‘The same company makes ‘M’ Pre-
servaline in powdered form for milk and cream and it is borax,
a harmful substance when used as food.

The various mixtures of formaldehyde which I have shown
you, sell for a dollar per quart bottle, and it may be some com-
fort to the adulterator to tell him that each bottle contains from
seven to ten cents worth of the drug and water enough to make
the dollar’s worth. These things and the fact, as shown: by our
investigation that a large per cent of the hotels, restaurants and
lunch rooms sell little standard, but largely adulterated or skim-
med milk as standard milk, plus the lack of sanitary conditions
in the producing and handling of milk, are what stand between
you, Mr. Dairyman, and as large and legitimate a market as you
should have for your milk, for I am certainly not imaginary when
I say that such a state of affairs as this cannot but have the
effect of prejudicing a large per cent of the consuming public
against milk, the most useful and wholesome of all foods. It will
take some years of rigid enforcement of.good laws to restore the
confidence of the public in the wholesomeness of our milk and
bring the consumption per capita up to where it should be, and in
the absence of proper laws now existing I trust you will make it
your business to assist in passing adequate laws at this session
of the legislature. In this law should be proper provision for
compulsory cleanliness in the production and sale ot all dairy and
food products, and a provision making it a misdemeanor to man-
ufacture for sale, offer or expose for sale or sell, or advertise
any substance intended as an adulterant for dairy products.
Dairy products should be and the public should demand that
they must be, pure. The law should also provide sufficient ap-
propriation so we may keep our inspectors working all of the
time instead of having to withdraw from this most important
work in the midst of it for lack of funds as was the case last
summer.

132 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

In addition to milk work done during the past eight months,
we have paid some attention to the sale of butter substitutes and
have cases against thirty dealers for illegal sale of oleomar-
ine and some for renovated butter sold contrary to the law.

The establishment of a new Municipal ourt for a time and
later sickness, have stood in the way of these cases being pro-
secuted but these will be in the courts in the near future.

Before closing I wish to acknowledge the valuable assistance
rendered the department, in our last campaign for pure milk, by
the press of the state, by publishing results of our investigations
and giving due publicity to the matter of prosecutions, etc., for
publicity is a “big stick’? and it has been wielded lustily. The
Hon. James A. Rose, Secretary of State, lent a most valuable
hand also, as will be seen from the following clipping:

CRUSADE FOR PURE MILK.

Secretary of State Rose Will Give His Aid to Other State Authorities.

Secretary of State James A. Rose announced his intention of aid-
ing the authorities in the crusade that is being waged over the state
against dairymen who sell adulterated milk. Where companies are
incorporated for conducting a dairy business, and are found guilty of
either selling milk that contains an adulterant, or is found to be below
the standard set out in the pure food act, Mr. Rose will bring the matter
to the attention of Attorney General William H. tead for the purpose of
instituting proceedings compelling such corporations to show cause why
their charters should not be revoked.

This announcement of the secretary of state comes as a result of the
war now being waged by the pure food commissioners against the
venders of milk and cream that is sold in violation of the pure food act.
In many of the cases already investig ted it was found that some of
the dealers used formaldehyde, or some other preservative and others
sold milk that did not contain the required amount of butter fat.—
Elgin, Ill., News, July 24, 1906.

and I am pleased to assure you that Governor Deneen has been,
and is now, in hearty sympathy with our efforts to secure pure -
milk in the state. ,

Permit me now, to thank you, Mr. President and the Illi-
nois Dairyman’s Association for the privilege of addressing you.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 133

DISCUSSION.

Mr. Truman :—May I ask what proportion have you found
this to be used, in your chemical analysis, one part in 10000 or
what ¢

We are not interested, Mr. Truman, in determining in what
proportion they are used. Our interest is in determining the
fact that they have been used and that it is unlawful.

QO :—As far as health is concerned ?

| A :—As bearing on health; I can best answer by making
the statement that based on the information that the Secretary
of Agricultnre collected from more than a thousand specialists
and in connection with the department of the treasury and Com-
merce and Labor, I believe were authorized under the National
law and prohibited from using formaldehyde in any way in
food.

Mr. Truman. 0 :—My whole sympathy is with you. But we
recognize the fact that some report of the New Jersey Station
sent out reported one part in 20000 is not injurious to health.

A :—Answering that question I will say that the report of
tne U. $. Department of Agriculture is entirely to the effect
that an article of this kind is injurious in any quantity whatsoever.
The quantity cannot be small enough but what it is injurious.

© :—You say the New Jersey Report

A:—Yes sir and the position taken by them entirely over-
shadows that New Jersey Report.

Q:—They are using that, the manufacturers to hold that
position ? |

A :—I think a report of that kind is entirely unwarranted.

O:—That is simply embalming fluid?

A :—Yes sir, that’s what it is.

O:—Do they advertise that?

A:—Any way at all, for use in milk.

O :—Through what medium?

A:—I am not sure, but the medium that they use is their
own and bills through the mail. I am not altogether familiar
with the medium. Salesmen on the road.

134 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

OQ :—Might come under the post office department ?

A:—It might. I am sure I do not know. We have no law
in the State of Illinois by which we can touch them.

By thePresident :—We were disappointed at not having our
pictures last night. Mr. Lane, our Assistant Chief of the Dairy
Division U. S. Department of Agriculture was unable to finish his
lecture. He has done a world of good in this meeting, and the
United States Department of Agriculture have been very good
to send Mr. Lane to Illinois to talk to us, and we are very
anxious that he should continue his lecture and give us a few
of the views he intended to give last night.

Stereopticon Views.

Mr. Salmon. Q:-—Would like to ask about some of the
barrs for milking. I have found less bacteria where they do not
use any barn at all in summer. I have followed the city mulk
supply for eleven years and have a strict rule that as soon as
the temperature is right, to keep the cows out of the barn. I
have not milked the cows in the barn but have an open shed near-
ly covered over to keep the feed dry and ourselves dry in milk-
ing. In case of stormy weather we didn’t let them cut at all and
have found them cleaner and it is cleaner preparation for miils
in summer.

Mr. Lane. A :—Yes sir there is no place better than the pure
open air. It is quite possible to have a stable in such a sanitary
condition that it practically has no contamination. That all costs
money. Stewart’s place in New York, his stable is practically
sealed, floor and walls and over head tight so they can be washed
dewn with sanitary solution. King’s system of ventilation. |
Very little bacteria can get in the milk. The next best thing is
the open air.

By the President:—We will now hear from Mr. Wallace.
He hard!v needs an introduction. He is the editor of Watlace’s
Farmer that you ell know «bout.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 135

ADDRESS.

By Henry Wallace, Editor Wallace’s Farmer, DesMoines, la.

A slight acquaintance with the history of farming during
the nineteenth century will convince anyone that twentieth cen-
tury farming, if it is to maintain the fertility of the soil and
insure the permanent prosperity of the United States, (which
after all is dependent on the prosperity of agriculture) must be

HENRY WALLACE,
Editor and Proprietor of Wallace’s
Farmer, DesMoines, la.

very different and greatly superior to the farming of the century
preceding,

At the opening of the nineteenth century western Pennsyl-
vania, Ohio, a part of West Virginia, Kentucky, Tennessee,
Mississippi and Louisiana, and all states west of these, were
practically unbroken forests or rich rolling prairies, inhabited for
the most part by wild men and wild beasts. The magnificent
erowth of these forests and the luxuriant herbage of the prairies

136 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

all indicated a soil of remarkable fertility. During the 11st cen-
tury these forests have been swept way, the merest fragment of
them reinaaining at the beginning of the twentieth century. With
incredible toil the farmers of the last century felled the forests,
burned the brush, cleared eway the fallen timber, and p' Iiec the
stuimps, removed the stones and converted these foresis into
cultivated flelds. They tiave drained, broken up, improvei and
tilled the vast prairies, unbroken at the beginning of the last
century, which lave aeiuged the markets of the world with their
precucts.

An energetic. industrious race were these nineteenth centur,
farmers; hut the result of their labors has been improvement to
a greater or less degree ci the soils they tilled. They were lum-
bermen, ditchers, miners, rather than farmers. They converted
the richness of the soil into grains and livestock, and have be-
come the feeders of the lizman family over the best por“ions cf
the globe; but a sa class they failed in the first requisite of good
farming, namely, to maintain unimpaired the virgin fertility of
the soil. —

These men, however, were not all poor farmers. Without
agricultural colleges and experiment stations except in the later
decades, without an efficient Agricultural Department until the
last decade, and with much agricultural literature, some of them
stumbled on methods of farming which met to a remarkeble de-
eree all the requirements of the scientific agriculture of the pre-
sent century. But these clearheaded, resolute farmers were in the
minority, as is evidenced by the fact that complaints of waning
soil fertility come from all the older timbered states east of the
Alleghanies and many west of them, from all the southern states,
and from portions of the prairie states where cultivation has
been general but little over fifty years.

The cry for commercial fertilizers, heard first in the New
England states, now comes from Pennsylvania, Ohio, portions
of Indiana, Illinois, Missouri and Texas, and is being heard here
and there from Iowa and Kansas. This demand for commercial
fertilizers measures the extent of the recognized waste of soil fer-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 137

tility. It is only when the furrows of the land complain, when
land sickness begins, that its proprietor calls for a physician;
and whether land health is to take the place of land sickness
depends on the wisdom of the physician and the willingness of
the farmer to follow his advice.

Whatever may be said—and much can be said—to the credit
of the farmers of the ninetenth century, it cannot be said that
as a class they were sucessful in maintaining the fertility of
the soil and thus putting the nation on a permanent basis of en-
during prosperity; for it should never be frogotten that the abid-
ing prosperity of the United States depends not upon the number
of the population, nor the wealth of its cities, nor upon its mines,
be they ever so extensive or valuable, nor upon its manufac-
tures, nor upon the number and extent of its great railroad sys-
tems; nor upon the resources of its trusts; but upon the perman-
ency of the fertility of its soil. There is a ton less of gold, sil-
ver, iron, copper, stone, for ever ton mined; and the Creator has
finished His work of storing these in the bowels of the earth, to
be discovered and utilized by man. He has not, however, finished
His work of creating the products of the soil from the raw ma-
terial of sunshine and shower. working through and with the
men who till it; and it is upon this creative force that the future
prosperity of the United States must depend.

If we inquire into the characteristics of the soil exhaustion
of which there is so wide and general complaint in all the older
states and in some of the newer, it will be found tat exhausted
soil universally lacks humus, that partially decomposed vegetable
matter for which the Almighty, in preparing the earth for the
home of man, so carefully provided by spreading the prairies each
fall with a carpet of dead grass and the forest floor with fallen
leaves.

This humus being gradually wasted by constant cultivation
for a number of years without rotation, the soil loses its original
capacity for absorbing water in a wet time and holding it for
the use of plants during the periods of drouth. It no longer
separates the particles of soil in order to give full room for root

138 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

development. Hence the universal complaint that exhausted soils
puddle in a wet time and bake in a dry time, and that the coutry
puddle in a wet time and bake in a try time, and that the country
suffers more under both drouths and floods than it did when in
a state of virgin fertility. W5uth exhaustion of the humus therein
a corresponding exhaustion of the nitrogen of the soil. Fur-
thermore, these lands wash more readily, and exhausted
felds turn their tear-furrowed faces heavenward, as_ if
weeping over the lack of wisdom on the part of those who till

It cannot have escaped the notice of close observers, that
the greater the exhaustion of the soil the greater the number of
weeds both noxious and comparatively innoxious, the reason being
that the weed is an unregenerate plant, and can live and thrive
under conditions where the improved grasses and bread grains
cannot flourish. Hence with the exhaustion of fertility comes
the opportunity for thorns and thistles—by which we mean
weeds of all kinds—to take possession of the exhausted land, and
in their way add to the fertility of the soil by slowly restoring the
humus which the farmer has done his best to exhaust. It is a
rough way of binding up the brokenhearted land, and the thrift
of these polluterse of the soil is the punishment inflicted by high
heaven on farmers who have failed to understand the language
of the weed.

There has doubtless been in some of these !ands, the fur-
rows of which complain to their owners and to all passersby,
more or less exhaustion of potash and phosphorus as well as
nitrogen, particularly in the non-glaciated areas; but I believe
this is far less than is generally supposed. Where this lack
exists, it must be remedied by supplying these missing elements
of fertility wisely and intelligently, and in connection with good
farming and a supply of vegetable matter.

If the above outline of nineteenth century conditions be
correct, it should not be difficult to outline the methods which
must be adopted by twentieth century farmers, if they are to
maintain their own prosperity and the prosperity of the nation,
of which they are to so large an extent the keepers.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 139

It seems to me that in outlining the requirements of twen-
tieth century farming, it is best to call the farmer’s attention
first to the absolute necessity of maintaining the soil in proper
physical condition for the growth and maturity of the plants
which he cultivates. In order that he should see the necessity
of putting and keeping his land in proper physical condition it
is necessary that he should understand the root system of plants
not merely to the extent of the root development of the various
plants which he cultivates, but also the means by which they
take their food, always in solution and in the most minute quan-
tities. Hence the necessity of their occupying as much as pos-
sible of the soil, and hence the necessity of having the soil in
fine tilth. He must understand not merely the root system and
the general characteristics of the plants which he grows, but
also the water-holding capacity of soils, and the necessity of main-
taining a cistern over his entire farm when the plants make their
demands for water, and also the necessity of putting a cover
on that cistern in the shape of a mulch of dry dirt during as
great a portion of the period of plant growth as possible.

These seem to me to be the very A B C’s of farming, and
without a knowledge of these it is not possible to succeed ex-
cept on virgin soils, in favorable seasons or by accident. The
root system of plants cannot possibly be properly developed with-
out the soil being in first-class physical condition; nor can soils
out of first-class physical condition in seasons of partial drouth
ever supply the amount of water required for the full develop-
ment of the plant.

There are many soils which are supposed to be exhausted,
which, by a judicious system of tillage, will afford fairly good
paying crops without the use of fertilizer, if once put in the pro-
per physical condition. It is not true in a strict sense that tillage
is manure; but it is true that tillage helps mightily even when soils
are somewhat lacking in some of the elements of fertility.

I do not believe that the great Farmer of farmers, after
spending countless ages in preparing this great country for the
home of man, ever intended that its fertility should be perma-
nently exhausted by one or two generations of so-called farmers,

140 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

who made it the chiefend and aim of their existence to “hog-in”
and appropriate to themselves the fertility which He was so long
in preparing. No land that was good to begin with can be per-
manently exhausted by one or two or even three generations of
farmers, however badly they may farm. ‘The great Creator,
however, wisely locks up the fertility, and when man has put the
land out of physical condition by the exhaustion of the humus,
who made it the chief end and aim of their existence to “hog-in”’
from starvation, awaiting the time when a farmer who under-
stands the A B C’s of farming, and thus has a key to unlock the
soil, puts in his appearance.

This cry of exhausted land is not a new one. My father |
bought an exhausted farm, so-called, in 1835, some fields of
which were so exhausted that they would produce but eight or
ten bushels of wheat per acre; but by first putting it in proper
physical condition and then applying lime, which (he did not
know why) evidently corrected the acidity of the soil, applying
manure when possible, and then sowing clover, he was able to
bring it into a normal yield of from twenty-five to thirty-three
bushels per acre, according to the season.

This reminds me of the two Jews, Solomon and Isaac.
Their father had made a lot of money, then died and went to 9
Abraham’s bosom. Solomon prospered on what his father left
him, but Isaac lost his money. When he spent all he went to
Solomon and said “Brother you know our father left this money
and you have made more, but I have not, will you lend me
$500.00?” Solomon said he would and offered it to him and ¥
said “I shall charge you 9 per cent interest.” Isaac said, “But 7

brother, our good father above would think you were charging 7)

too high interest.’ But Solomon told him ‘‘ Well, Isaac, if the
good father sees it at all, he will think it is turned around and~
will look like 6 per cent to him.”

This, then, is the first thing to which the twentieth century 7
agricultural teacher should direct the farmer’s attention, the nec- 7
essity of putting his soil, in seasons where it is possible and as

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 141

far as possible, in a physical condition suitable to the develop-
ment of the root system of crops, and enabling them to secure
from underground water sufficient moisture to bring the crop
to full maturity. This may be and is difficult in all partially
exhausted soils, and more difficult in some seasons than in others;
nor can the soil be put in the very best possible physical condition
without a supply of humus from some source or other.

If the farmer once understands the necessity for putting his
soil in first class physical condition, it will not take long for
him to understand that in order to do this he must have a rota-
tion of crops. Whether the excreta of plant roots (if there be
excreta) poison the land for the same kind of crop, or not, none
the less all experience teaches that a rotation of crops is essential
to good farming. In these later years we understand what our
fathers did not: the necessity of having somewhere in the rota-
tion a leguminous crop—clover, alfalfa, cow peas or beans—in
order to increase the nitrogen in the soil, so essential to the de-
velopment of plant life and to the growth of animals.

Therefore, no matter in what state in the union the farmer is
located, there must be rotation of crops. No one rotation will
do for every state, nor for every locality. What the rotation
should be will depend on the location of the farm with respect
to longitude, latitude, elevation and rainfall, on the kind of live
stock to be carried, and to some extent on the disposition and
qualifications of the farmer. For aid in deciding on the rotation
he must rely on his agricultural paper, on the publications of the
Department of Agriculture, on his agricultural college and ex-
periment station. The agricultural paper, in fact, is the medium
through which he is able to obtain easily the substance of things
taught by the teachers above mentioned, with suggestions as to
their application to his particular conditions.

There are large sections of the Mississippi Valley, and
among them the naturally richest sections, in which it seems to
be impossible to convince the farmers of the absolute necessity
of a proper rotation. ‘They continue to insist that a rotation of
two crops of corn, followed by two crops of oats, or oats and
winter or spring wheat meets all the requirements. In all prob-

142 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

ability many of them will continue to insist that this is all-suf-
ficient, until failing yields, and the immense multiplication of
insect pests, and the invasion of noxious weeds, force them too
late to adopt a policy which, if adopted in time, might have
brought them wealth and comfort instead of adversity and
grief.

The craze for extensive rather than intensive farming has
been with us , lo! these many years. The twentieth century
will demand and enforce intensive farming. By intensive farm-
ing I do not mean necessarily farming on a small scale, nor pro-
ducing the greatest amount of crop per acre regardless of either
expense or profit; nor does intensive farming necessarily exclude
extensive farming. There will be large farms in the twentieth
century. They will not be farmed on the methods which most
farms have been conducted in the century preceding, howeve:,
but with the object of producing the maximum of crop con-
sistent with the maximum of profit. In other words, we shall no
longer farm the upper four inches of the soil “with a lick and a
promise,” (to use an expression common in my boyhood days),
but will take the entire soil and subsoil within reach of the
plant roots either directly or indirectly tributary to plant produc-
tion.

This means deeper plowing, as conditions and circumstances
may require. It means above all else more thorough cultivation
both of land in tillage and in pasture. It means great improve-
ment in the agricultural machinery, and greater skill and in-
telligence in operating that machinery. Many of the types of
machines approved at the beginning of the twentieth century will
be put in the junk pile before the first quarter of the century
is past. It means heavier and better horses. We are just begin-
ning to understand the philosophy of soil tillage and the neces-
sity of vastly increasing the area through which plant roots
can forage.

It need scarcely be said that there must of necessity be
a very considerable increase in the numbers, in the quality, and
in the value of the livestock on western farms during the twenti--
eth century. Influences are now at work which will force Ameri-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 143

can farmers, whether they will or no, to abandon exclusive grain
production and adopt some form of live stock farming. The
growth of weeds, the multiplication of insect pests of varieties
almost innumerable, the waning fertility of soils that have been
long under grain cultivation, will absolutely compel farmers to
become students of live stock farming.

The introduction of live stock means a decrease in the acre-
age under plow. For live stock, and especially cattle, must be
kept on grass as great a portion of the year as possible; and if
our pastures are to be profitable, thhey must produce a inuch
larger amount of grass than they have done heretofore; which
means that they must be cultivated on the same principles, but
not necessarily in the same way that we cultivate our grain fields.
his is true especially of our permanent pastures.

To illustrate what I mean: Why do permanent pastures grow —
up in ragweed every fall? not all of them, not all parts of them,
for there are portions of the field in which blue grass takes the
place of ragweed. Why? For various reasons, which I have not
time to mention now. ‘This can all be remedied, and easily,
if the farmer by reseeding with clover and timothy every two or
three years keeps his pastures full of healthy, thrifty roots to
take the place of weeds. The same may be said of meadows.
Such gross carelessness in the management of pastures as we see

bout us every day cannot long be tolerated in the twentieth
century.

Following the methods above indicated, we shall be able to
handle live stock in some form or other on land wort! from one
to two hundred dollars an acre. The kind of live stock, whether
horses, cattle, sheep or hogs, will depend on the locality, on the
markets, on the character of the land, on the climate and on the
tastes of the farmer; but whatever class of live stock is kept, it
must necessarily be of the improved type.

The necessity for rotation and grasses as part of the rota-
tion will necessarily decrease the acreage in grain and in so
doing enable us to give it more thorough and intensive cultiva-
tion; but it will not necessarily decrease the amount of grain that
will be produced on American farms, particularly corn and winter

»

144 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

wheat. By following the methods above outlined, there should
be no difficuity in making in the next ten years an increase of ten
bushels per acre in the average yield of corn in the great corn
growing states, and an equal proportionate increase in the aver-
age yield of winter wheat; while it is not difficult under twenti-
eth century inethods to add 50 per cent if not indee1 100 per cent
to the yield of our pastures and meadows.

The breaking up of the great ranges, and the return of
nornvil seasons to that portion of the west which has heretofore
been called semi-arid, but which investors now hope will be
“like the garden of the Lord, like the land of Egypt, as thou
goest unto Zoar,’ will placce upon the farmer in the great
corn and grass states the necessity and duty of growing, to
his own great benefit, the meats to feed the hungry nations.
The time is coming when we will grow three billion busliels of
corm a year, arid six hundred million bushels of winter wheat, and
perliaps one billion bushels of oats; and this will all be needed and
at prices relatively higher than now. The century will not be half
gone, in my judgment, perhaps not a quarter, when we will
cease to be exporters of crude products and coarse grains, with
the exception of the corn required for export to make Scotch
whiskey and to balance rations for dairy cows in the dairy coun-_
tries; nor is the time far distant when we will cease to export
wheat or oats at anything like present prices. The limit which
nature has put upon the area of agricultural land, even taking
into account ihe possibilities of irrigation, will compel “he pro-
duction of both meat and grain which the world will demand
on farms which are now tilled in some sort of way, but which
yield far less than their possible production .

Tf it be asked what kind of live stock will feed on :.ventietih
century farms, it requires no prophet to answer. The lard hog
will be in evidence everywhere in the corn surplus states, and}
the bacon hog north, south and west of these states. The sheep
industry will thrive on the agricultural lands, not in great herds,
but as part of the live stock equipment. There will be a won-
derful increase in the numbers and in the capacity of the special
dairy cows. The development of our great cities, the increasing

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 145

| wealth of their inhabitants, and the facilities for transporting milk
and cream long distances, will make dairying a favorite pursuit
of men who are sufficiently enlightened and educated by reading,
by observation and by experience, to make this form of farming
pleasant, as far as it can be made pleasant, and profitable.

The breaking up of the great ranges will not necessarily de-
crease the number of beef cattle produced on these ranges; but
it will compel better care and better feeding, we hope with no de-
cline in the breeding. It is quite probable that in the twentieth
century the beef steer will be grown on the cheaper lands, not
lands destitute of fertility, but lands which by reason of location,
or the character of the surface, or distance from market, cannot
be used with the maximum of profit for the growing of grain.
These cattle will be finished on the corn lands and great grass
lands of the humid region; for the world will demand better and
better beef and more of it.

I anticipate a wonderful increase in the numbers and quali-
ty of what is called in derision the “‘all purpose” cow, but which °
is better described as the special purpose cow for the farmer
whose acres. are of such extent that he cannot profitably become
an exclusive dairyman, and so high in price that he cannot devote
himself to the growing of special purpose beef cattle. This man
cannot afford to keep a cow for the chance of a calf, nor can he
afford to let the grass from his pastures and the forage from his
corn fields go to waste; nor can he well afford to pay the trans-
portation to a distant market. Hence he must grow packages
in which he may pack these products and thus condense freights ;
and he must do this from cows on which he has another profit.

In connection with this wore general practice of live stock
farming, and in connection with greater specializing, there
must come improved methods in feeding. The twentieth cen-
tury farmer cannot afford to guess at the milk production of his
dairy cows, nor at the content of butter fat; nor can he guess at
the quantity or quality of the feed which he gives to his live stock.
He must feed for the special purpose that he has in mind, and
therefore, must have a better knowledge of what we term bal-
anced rations than the average farmer of the century preceding

146 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

or of today. he must understand that the animal cannot work
miracles; cannot transform flesh formers into fat, albuminoids
into carbohydrates, nor the reverse. He must answer the prayer
of the animal which might well be expressed in the words of
Agur the son of Jakeh: “Feed me with the food that is needful
for me;” that is, food naturally adapted to the object that be
have in view in feeding.

All this will involve a much greater intelligence in the twen-
tieth century farmer thhan that required of his nineteenth century
brother. Fortunately the means for securing the desired informa-
tioh are available to the man who wishes to avail himself of them,
so far as books, colleges, experiment stations and agricultural pa-
pers can give it. All these are of no avail, however, until there is —
an appetite created in the mind of the farmer for them. They that
are whole, that is, think themselves whole, need no physician; nor
would a physician do them any possible good. It is those that are ©
sick and feel themselves sick, that will benefit by the opportuni-
ties for agricultural education.

It is perhaps fortunate that the farmers of the nineteenth
century are not living in the twentieth, for it is not easy to teach
an old dog new tricks; and therefore the hope of agriculture
must ever lie in the young men and young women growing up on
the farm; not the hope of agriculture merely, but the hope of the
nation. For, say what you will about the educational dis advan-
tages of the farm, it is after all the man with the farm education,
the education that the farm gives him, that takes the lead in
transacting the great business of the world. This, however,
furnishes us no excuse for allowing ‘the common schools in all
these states to be so poorly equipped with teachers, so poorly
attended by pupils, and so neglected as they are by farmers,
whose children in the very nature of things receive but little bet-
ter education than that which the country school gives them.

Some may ask: What about commercial fertilizers in the
twentieth century? They will no doubt be used, as they are used
now, in portions of our great country where the soil robber
has done his work. Let us hope that they will be used more in-
telligently, with the specific object of supplying a known want

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 147

or lack in the soil, and always in connection with vegetable mat-
ter, whether grass roots or manure. It will, however, be a shame
and disgrace to the great states of lowa, Nebraska, Kansas,
and large portions of Missouri, Minnesota and the Dakotas, if
there shall ever be built up in them a profitable trade in com-
mercial fertilizers. There is no necessity for it in the glaciated
area of these states. Except in peaty soils, they have enough of
essential elements of fertility, if farmers will so handle their lands
as to keep them rich in vegetble matter. and in good physical
condition, to supply for all time to come the wants of crops of
much greater magnitude than grow on these prairies. Whether
these fields shall wave with the harvests that nature intended
them to bear, or whether we shall duplicate the experience of
the nineteenth century farmers of the older states, depends entire-
ly on whether the twentieth century farmers have the ability
to utilize the magnificent resources of our soil and climate.

In conclusion, remember that those who were permitted to
hear the glad tidings of great joy that came to all the people,
were not the soldiers in their tents, nor the priests in the temples,
but the shepherds feeding their flocks by night, farmers like you
and me.

You know, Moses was no good until after he had been with
Laman forty years on his sheep ranch.

I thank you.

By the President :—That address is worth sleeping on. We
have one more on the program, but we will have to call on
him tomorrow I hope.

I want to call your attention before we adjourn to the
meetings tomorrow. The one tomorrow morning is very import-
ant one, and also in the afternoon the class of cow judging at the
Joliet Transfer barn. Tomorrow morning a butter judging
test and the test is open to exhibitors of butter and prizes offered.
That test is to be conducted by Mr. Lee of the University staff.
Remember, in the Exhibit Hall in the morning, and at the Joliet
‘Transfer barn in the afternoon. This barn is steam heated and
seats will be provided and you will find it a comfortable meeting
place. The lectures will be given by Prof. Fraser, Hopper and

148 _ ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Mr. N. P. Hull. there will be live cows for the lectures to
illustrate the points they wish to make. I am sure that will be
an interesting session and it ought to attract all of the men
especially, because the ladies at that time will be at their own
meeting in the Opera House.

If there are any resolutions to be handed in, please hand them
to Mr. Kimsey, the Secretary, or myself.

Adjourned until Friday morning 10 a. m. in Exhibit Hall.

FRIDAY MORNING, JANUARY 18, 1907
at Exhibit Hall, Joliet, [linois

By the President :—The meeting will please come to order
for the class in butter judging.

Ladies and Gentlemen, I have the pleasure of introducing
to you Prof. Lee who will conduct the butter testing.

BUTTER JUDGING.

By Carl E. Lee, Universi;y of Illinois.

I would like very much to have those who are going to
judge this butter to take front seats here, if the others would
please go back a few seats.

I did not expect to talk to you this morning on this sub-
ject of scoring butter, or give you any address pertaining to this ~
subject.

I have been asked to say a few words before we begin the
work of scoring. Most of you have looked over the program
and the outline given pertaining to the butter. The reason that
we had that printed in the program was because a good many
butter makers do not know the terms that are used in scoring
butter.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 14a

In a measure what causes these faults in butter? The out-
ine given in the program is not an absolute one, one that will
1old true in every case. What have we got in scoring butter
chat will hold absolutely true?

For example, take the burnt flavor. Do we know definitely
averything that causes the burnt flavor? That is a question
hat might be asked. We know that if we overheat a starter,
vercook it some call it, we get a cooked flavor, a 40 or 50 per
ent starter a little of the same flavor in the butter. This burnt
avor in butter is not objectionable to some, but it is to me.
do not like a burnt flavor in butter myself.

If one judge would score it he would score it his way, and
nother judge would take the same tub and score off three points
n flavor. Let us get this down clear in our mind, that the
judging of butter is not an easy thing. We can easily see we
annot take five tubs of butter and get five different judges to
core that butter and get the same scoring on each individual
ub.

Butter is not aything we can hold and look at it and
ee what we have got. It is an imaginary thing. We get it in our
and and it changes its appearance, if warm blooded. It melts
in my hand. Take a tub of butter and take out a piece and score
hat butter on a standard. In order to be able to score butter
e must have a standard fixed in mind to get the idea of the
standard that they have in mind. One judge wants a creamy
flavored butter that we call rich creamy flavor. Some ask, what
is rich creamy flavor? I cannot tell you, only it is the kind we
want more of the more we eat.

You take, for example, people who are used to dairy butter,
they like a certain flavor. And the sour, curdy flavor I believe
it is like the man who preferred Limberger cheese over American
cheese— no accounting for tastes. They all like a certain flavor.
45 points are allowed for flavor. Butter in order to score must
be 93 or better. To one division 87 to 93, the next division
87.

The flavor most objectionable at this season of the year is
the wintry flavor. It is the buttermaker making the butter

150 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

under natural conditions in the factory. He has not done any-
thing to help the flavor. He has used no starter, simply let the
thing take its time. In other words he has not hindered it. To get
the cream in the vat and take it for granted next morning the
cream is ready. This is called natural wintry flavor. In summer
you can get a good grade of butter making it that way, but you.
get better now if you use artificial means. We can improve
the flavor of our butter now if we use skim and half cream. Di-
lute that cream with good clean starter, even if you use 25 per
cent, half as much starter as cream. :

In connection with the wintry flavor, we find in the butter
all the things that go with the conditions on the farm, the barn,
the cows will be in the flavor, down to the feed the cows have
eaten, the insanitary conditions on the farm. |

Objectionable flavors come in handling the milk delivering
it to the creamery. They hold the milk too long, and keep it
closed up before it is set. So many of the creameries in opera-
tion today are taking in milk three times a week, some four and
some only once a week. We naturally expect to find flavors that
are objectionable and they are bound to appear in the butter,
more or less.

There is a flavor found in milk called the curdy flavor.
The common term probably used in connection with that is the
sour cream flavor. It is due to handling cream when too thin,
the cream being too sour before it goes to the buttermaker,
and the starter being overripe. The acid has acted on the casein
and produced a curding. . The flavor produced by the action of
the acid on the casein and we get that curdy flavor in the cream,
and it is bound to appear in the butter. We can remove the
curdy flavor sometimes by overwashing, but usually we have left
a curdy flavor that is apt to stay there and not change.

There are so many little things to take into consideration
in the making of butter, and to avoid those things, we want to
do'the things that do not produce those things.

There is a flavor found in butter in summer, and it appears”
in the cold storage butter, called the fishy flavor. The fishy
flavor has produced as much trouble as the fruity flavor in cheese.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 151

These two flavors the manufacturer of dairy products has got
to contend with, the fishy flavor in butter and the fruity flavor in
cheese. This fishy flavor in butter we do not know what produce»
it. Long before I knew what the fishy flavor was, we got a
flavor that I used to call metallic. We used to get it with cream
held in cans that were rusty. The tin had worn off and the
cream had come in contact with the iron surface and we got that
flavor in the cream. Farmers hold the cream too long in those
kind of cans. Sometimes, in creameries where the cream vat
tin has worn off, the cream will take on that metallic flavor,
especially if the cream is held too long. We are apt to find that
flavor in butter on Monday morning more than any other time
during the week. The cream has been held from Saturday until
Monday and taking on more acid and the acid has worked on the
tin vat. The metallic flavor in butter is a distinct one from the
fishy flavor. I have associated the metallic flavor with the fishy
flavor, yet they are separate. The only one thing we find about
the fishy flavor is, the flavor is apparently the same as salted
fish. Probably the fishy flavor in butter is merely due to bac-
terial growth.

The question comes up, what shall we do, as makers of
butter, to overcome that fishy flavor? That we do not know.
This is true. I think we should avoid overchurning our butter,
avoid over working it. We should avoid handling butter at too
low a temperature and attempting to chill butter that is soft.
We ought to harden it with cold water and then try to work it.
We get the fishy flavor at those times. Why, I do not know.

The first two given in the outline of flavors, high acid, flat
and milk. You know what causes that. Some prefer high acid
and some do not. I think too much stress in the future, as in the
past has been laid on high acid flavor in butter. I think we ought
to be careful in making butter that we do. not develop too high
an acid. We want acid enough. We do not want butter with
low acid. We do sometimes run high acid in butter by over
washing the butter in cold water. Let us aim for uniform acid
butter, not going to the extreme of high, or going down to the
low.

152 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

The other flavors we might refer to, are the oily and tai-
lowy flavors. ‘These two flavors go closely together and we will
consider them under one term. ‘They are produced by various
couses. [The common cause is overworking the butter. We can
work butter and not get that oily or tallowy flavor. You have
found this true in handling very cold butter, especially in the
winter months in cold creameries. It is attempting to work
the butter under these conditions that causes this flavor. When —
you eat it it sticks to the roof of your mouth. We immediately —
say ‘““Tallowy butter.” When the conditions are such we want’
to avoid it. The trouble is in winter time, we do not try to make
the conditions just right. We let anything go. We do just what
we can do and nothing more. .What’s the use of working butter
in a creamery room where the temperature in that room is 50,
when it ought to be higher than that for right results. Work
butter at this time of the year at 52 when it ought to be 58 or 60.
Be a little more careful of the temperature when we churn. Watch
the water and regulate these things. Don’t chill it too soft. Get
it down hard and try to work butter to print from the churn. You —
do not get right conditions. It is better to have the butter too soft
than too cold to avoid that oily tallowy flavor that comes when the
granules are too firm to work uniformly with each other. When
too cold they slide by each other and get the oily appearance.
Just the opposite from that, the oily, working butter that is too
warm too soft, that is in the summer months.

The briny flavor in butter is produced, nine times out of
ten, by over salting. We don’t want it too salt. When we get ©
the butter so, we destroy the flavor. If a poor piece of butter
we can improve it by salting it to overcome that flavor. Salt
the butter to suit the customer. We do not want to salt the
butter so heavily that the good qualities of the butter are des-
troyed.

We occasionally find a piece of butter that is overworked.
There are several here today that are overworked. The rea-
son why I think that the butter is found overworked is because
we have so much trouble with the wavy butter. To overcome
that waviness in butter we work it some more. It is all right to,

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 153

work the butter all it will stand. To go beyond that to improve
the color is injurious; it does not help.

If we have the temperature right all the way through and
the conditions are right for the dissolving of the salt, there is
very little excuse to overwork the butter to avoid waviness.
Sometimes we overwork butter because we have used a grade of
salt that will not dissolve.

In connection with the body, we get a tallowy body and also
a general oily appearance in the butter. I had a buttermaker say
to mea short time ago, “How does it come that my butter is tal-
lowy and it was scored perfect in body, I can’t understand why
that is?” ‘This is true. There is not a fixed line. The body
ust come to a certain line, and when over that, we must cut it off.
We cannot use terms like that. We must take into consideration
the appearance of the butter. This is true, that we can find
butter where the body is considered perfect, and yet the butter
will be oily in flavor, but the body will not be tallowy. The
Tallowy body is not the tallowy flavor. Two separate things
and two separate terms.

Are there any questions?

DISCUSSION.

OQ:—What do you consider a temperature too low for
working?

A :—lIt depends on the condition of the butter. You could
handle your butter at a low temperature, or you could handle your
butter at a high temperature depending on how the cows have
been fed; feeding ensilage and soft feeds, handle the butter at
low temperature, if feeding on dry feeds a higher temperature.
A good average temperature is 56 to 58 or about that, sometimes
as high as 60. |

QO :—Around 58?

A :—Yes, 57 or 58.

O:—In working butter, when do you start the worker;
sometimes before you get through you can’t work it. Wash
out with cold water?

A:—Probably too cold water. Probably the water in the

154 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

churn has chilled the outer granules. When mixing the whote —
mass together you lowered the temperature instead of increasing
it.

QO :—When working butter, it is all right for two minutes
and then after that, gets so hard?

A:—Sometimes the room is too cold and churn standing
open and gets cold.

© :—I draw up the butter and wash it. I warmed the water
by putting the water in the cans and the temperature was all right.
When taking the can and putting in another the temperature
dropped from 62 to 56 so I believe my trouble was that while the
temperature was all right at the top of the can, the bottom was
too cold?

A:—The temperature was warmer on top if it stood on
the cement floor and the heat came to the top of the can.

O:—A difference of 6 degrees?

A:—Yes sir no more. If one would take the best care in
the way of feed and sanitary conditionsand general care, if he
was as careful as he could be, the man that makes the butter would
have very little trouble.

OQ :—My lady makes the butter, made butter for twenty ©
years. The customers, they regulate the taste.

A:—Handling butter that way, for certain customers, your
aim would be to suit them. All the poor butter made today is
not the fault of the buttermaker. Farmers are sitting back and
thinking about what they are getting, and the buttermaker is
getting all the trouble. There is no use trying to take any thing
that is spoiled and make a good product of it. If I could get
hold of some of those farmers show them where they are wrong,
I could help the buttermaker. You attempt to tell a housewife
how to wash the cans, and you will get into hot water yourself.

Q:—It is a fact just the same.

A:—Yes sir. I had the pleasure of getting a letter from a
lady regarding the conditions of her milk cans. I had to tell her.
they were not clean, and I guess the house wife was insulted.
She said “If you think my cans are so dirty, you are so dirty ©
yourself you can’t tell when they are clean.”

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 155

O:—What do you consider the proper acidity for ripening
the cream?

A :—It will depend on the richness of the cream in the first
place.

O :—You take 0 heavy cream, about .47 to .57 per cent.

A:—The rule that has been laid down by certain writers
for the proper acidity is that if we should subtract the per cent
of fat in the cream from the total 100, will leave the milk serum.
Subtract 36 from 100. Dividing that by 2 and what we get will
be the number of c. c. solution of fat. That does not always hold
true. For example, get 25 per cent cream, I dont think it would
give the result as from handling 35 per cent cream. In cream con-
taining 30 per cent of butterfat, we should have in the neighbor-
hood of .55 per cent acidity.

O:—How much from the Farrington?

A :—55 c.c. Some writers have put it a little higher than
that 60 to 66. That is all right when butter is going direct to the
market. My observations have been that when it is so high you
can't get the butter on the market in good condition. There
are so many other little things than acidity, that that is not al-
ways what produces the keeping qualities of the butter. Generally
speaking 30 per cent cream should have about .55 of acidity.

The color of butter is another thing. We should color to
suit the trade. No matter what color we aim to produce on our
butter, we should have that color uniform as possible. We have
quite a little complaint, and nearly every one taking part in the
educational contest has more or less trouble with the wavy
color in butter. We have been able to overcome it in a measure,
but not entirely. We have given the general instructions how the
work should be done in order to overcome that waviness or
mottled condition of the butter. I have not been able to find
any definite working plan that will give the absolute results
every time. We may follow a certain rule and we think we have ‘
got a piece of butter that the color ought to be uniform, and we
don’t have it. Why is it? Because there are so many conditions
to be taken into consideration that we do not get things identi-
cally the same when we think we have them the same. One of

156 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

the common faults I find with the average buttermaker, is, that
the butter is too dry when the salt is added. One of the causes

of the waviness in butter is that the salt is too solid, too hard..

If the salt was near the same temperature as the butter in the
churn, and enough water in the churn so that you affect the salt
and handle it uniformly, we are then on the road to improvement.
This thing would hold true after we had washed the butter and
drained off the water in the churn. We cannot always tell the
amount of water in the churn because the granules of butter are
not always the same size. Even under those conditions you could
not have the same amount of water at this season of the year
if about 56 or 58 and water the same. When the water is all
drained off you add a certain amount of water to the churn and
then add the salt accordingly, using a little more salt. After we
had added that water, and had worked down all the butter uni-
formly in the bottom of the churn and added the salt, revolve the
churn a few times to mix the salt. Right at this point we strike
a difference. We find that buttermakers who have worked at
the profession for some time, do not mix the salt in the churn by
turning the churn when the worker is not in motion. It does
not give the results. We differ right there. A good many pre-
fer to start a worker immediately. Not turn the churn before
you start to work. Either will give the results we are after. |
think with the average buttermaker to turn the churn without
having the worker in motion is the custom. All this time have
the cover on perfectly tight. All the plugs closed and work until
the butter is half worked. Most buttermakers know when.
Nine revolutions will have worked the butter. At this point when
butter is half worked, if a sufficient amount of water in the churn,
the salt will be fairly well dissolved. If no water in the churn
the butter will have a gritty appearance. You will notice that.
It might be during the months of May and June, when we
‘ are bothered more or less with the softness of the butter, we could
not handle it that way.

Q :—I have my wash water and water on the butter as cool
asi. can etait. |

A :—- Ail right if butter is so cool.

¢

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 157

© -—I have no trouble during May and June.

A:—We have more mottled butter then because of the
softness of the butter.

QO :—-The way I do, I churn at 50. Will warm up some then
the wash water is 50.

A :—We could handle lower water during May and June.

Going back where we left the churn. At this point, allow
the butter to stand half an hour or an hour we could improve 1t.
Compiete the working with the cover left on the hook so the
water drained off, so the butter will work right in the water.
There is very little danger in getting too much moisture this
season of the year. In allowing butter to stand half an hour
you don’t want to lower the temperature.

Q:—You are talking about salting in the churning in the
creamery ?

A:—Yes sir, or either for dairying. Combination churn.

O:—We haven’t all got combination churns.

A :—Salt the butter in the churn

O:—In salting in the churn, don’t you use more salt?

A:—Yes sir, as a rule there is more moisture. In taking
the butter out onto the table worker the surplus water is drained
off, and in that case you use less salt.

O:—More or less salt sticks to the side of the churn?

A:—When the salt is stuck that way it ought to be removed
before the butter is completed.

The saltiness of butter has to be taken up enough time and
we not consider it any more.

Now the package. Too many of the buttermakers are care-
less in preparing the tubs for market. I have seen this in the
creamery— After the cream is put in the churn in the morning,
churn started, and while churn is running he will go and get the
tubs in shape. I consider when a man has done that he is not
doing what he should in getting the tubs in shape. It is a good
policy to get the tubs ready the day before. There are a good
inany for them to get ready. One thing be sure of, that you se-
lect a good lot of tubs, rings on tight. Putting the tubs in boil-
ing water is a good plan. Soaking tubs in tank of water is some-

158 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

times resorted to, although we condemn that in our work. It
is far better to set the tub by itself and fill with cold water.
The common practice of sitting tubs one in another and filling
the top one full of water is not a good practice. Don’t soak the
tubs too much. In soaking them over night, they are soaked too
much. It has been brought out that we should paraffin the tubs
and it is something everyone ought to do. Several years ago,
when running a creamery we attempted to paraffin the tubs
and a commission man told us they didn’t want it done. They
have been educated up to it now I| think. It helps to hold the
moisture in the butter. It prevents mould and makes a better
appearing tub on the inside. Don’t misunderstand me. If you
paraffin tubs, don’t think you need not line them with paper.
Line the tubs with paper the same if you paraffin or not. Paper-
ing tubs is not a hard matter, but we find some too careless.
The paper we buy today we find for 60 lb. tubs an inch
longer than the inside of the tub. I have watched a good
many buttermakers in the state paper tubs. They would
catch hold of the paper after the tub was filled and then
tear it off. Lay on a cloth and sprinkle on a little sale
and all is done. That is not right. I think most of the up-to-
date buttermakers are doing different, and following a certain
method. Put in the lining paper measuring the difference, and
smooth the sides down, the paper will then stay in place. Cut
off a smooth surface, turn the paper in and put on the circle and
then put on a little water and salt, and see that the salt is
uniformly spread, and then put on the cover and you have a neat
tub. In tinning up tubs ready for shipping, usually the first tin
will go where it happens to strike the tub. The first tin should
go on at the right angle of the wood, go on where the wood joins,
where the first seam comes. ‘There should be four tins
on top. Some say three is sufficient, but four are right.
If poorly tinned when turning over we find the cover loose and
the tin pulled out. The tack went in at an angle instead of
straight. Put a tack in each end of the tin. Take time to put
another tack in the hole you notice in the tin. The tub with three
tins and six tacks on the cover and six on the tub will hold it
all right. I thank you for listening to this part of the program.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 159

We have tubs of butter here, 47, 14, 21 and 22. ‘The total
of your scores as compared with the scores by the judge will
award the prize. Any one that has butter on exhibition here at
this convention is eligible to the contest, and I advise every one
to take part in the scoring. Go over this butter and put down
your score. If you put 94 and the judge puts 90, you will find
out why the difference. If you don’t put down a score in black
and white then you won’t know later on what the judge scored
ne

DAIRY BUTTER. —

By Chas. Foss, Cedarville, Illinois.

It is needless to say that poor dairy butter is a drug on the
market. While on the other hand good dairy butter is always
in demand and will always bring a good price. Unless one has
the inclination and apparatus to make the very best dairy butter

| he had better not make any.

One of the first essentials to butter making is cleanliness.
Clean food, clean stable, clean cows, clean hands, clean apparatus
and utensils. My cows are kept in “Bidwell Stalls’ both day
and night during the winter. Each cow’s stall is carefully ad-
justed so that she cannot become soiled. Silage is never fed
until after the milking is done, and the milk has been removed
from the barn. If their udders become soiled they are washed.

} As soon as the milking is done the milk is taken from the barn

to the creamery where it is immediately separated, the skim milk
is fed to the caives and pigs and the cream is immediately taken
to the spring where it is cooled down to about 48 degrees F.
The cream is kept in cool cans and while it is being cooled the
cover is partly removed from the can to allow the animal odor
to pass off.
The Creamery.

The creamery is 10 ft. x 16 ft. built to the end of the barn,

but has no opening into the barn, making it necessary to go

160 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

outside of the barn before going into the creamery. The idea
is to have the air in the creamery to be as nearly perfect as pos-
sible.

The creamery is doubled sided on the outside with two
thicknesses of building paper between the siding and is sided and
ceiled on the inside with matched boards.

The sides and ceiling are painted and are washed twice a
year; the sides at the bottom are washed oftener.

The floor is made of concrete sloping gently to one corner

CHAS. FOSS,
Cedarville, Ill.

where it has a tile drain to allow the water used in washing to
immediately pass out.

The creamery is equipped with a No. 6 Sharpless tubular sep-
arator, a Victor Combination Churn, a one and one-half horse
Perkins air cooling gasoline engine, a stove, a rack for cream
cans, a pair of scales and a cupboard in the wall for butter jars
and the butter in winter.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 161

Care of Separator, Churn and Milk and Cream Cans.

The milk cans, pails, strainer, and separator are thoroughly
washed twice a day. ‘The washing is done as follows:—The
cans and pails are first rinsed in cold water, removing as much
of the milk as possible, then they are washed with warm soft
water containing washing powder to cut the grease, then rinsed
with cold water to remove all soap and lastly they are rinsed
with boiling water, then placed out of doors with the opening
to the sun. Care must be taken to have every particle of milk
removed before scalding. If any milk remains the scalding
coagulates the albumen in the milk and causes it to adhere to
the cans. In washing milk utensils never use a cloth, but always
use a stiff brush.

The churn is washed by first putting a pailful of hot soft
water containing washing powder into it, and then closing the
churn and revolving it for a few minutes. Remove this water
and wash another time with boiling water but no washing pow-
der. After draining the water out of the churn it is turned so
that the opening will be at the side; the cover is removed and
in this position it is left until the next churning. The cream
cans are washed in the same way as the milk cans. Care must
always be taken to keep the churn and separator, and cans in a
sweet condition; in order to do this no milk or butter dare re
main in them.

Fach morning and evening after the washing has been done
the floor of the creamery is scrubbed. This is very easily done
if it is done immediately after the washing is done. In this
} way everything connected with the dairy is always kept in a
neat and clean condition.

The Spring.

I have one of the largest and best springs in the country,
the water running at the rate of more than a barrel a minute.
The temperature of this water is 49 degrees F. in the summer
and 48 degrees F. in winter. This spring is walled up and a
house was built over it. In this spring the cream is cooled and
kept until it is ripened and the butter is kept in the summer from | .

162 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

the time it is churned until it is delivered. I use no ice what-
ever.

The spring answers for cooling purposes much better than
ice. The temperature of the water is always uniform, the air
in the spring house is always pure. It is much cheaper than
ice—doing away with a refrigerator and ice house.

Were it not for the spring a refrigerator and an ice-house
would be indispensable. Good dairy butter cannot be made
unless you have the proper facilities to keep the cream at a low
temperature.

Ripening of the Cream.

I churn twice a week—on Tuesday and Friday of each
week. The cream is ripened on Monday and Thursday of each
week. The cream from one churning to another is kept in the
spring at a temperature of 49 degrees F. in summer and 48
degrees F. in winter. It is essential that the cream is kept at
this temperature. If it is kept at a much lower temperature it
may develop a bitter flavor, and if kept at a much higher temper-
ature it becomes stale.

The fresh cream must never be added to the older cream
until it has been cooled to 49 degrees F.

Just before ripening the cream is all thoroughly mixed so
it will be uniform. The cream thus mixed always tests less
than .2 of one per cent acid. After the cream is thus mixed a
10 per cent starter is added and the cream is then placed where
it will warm up to about 65 degrees F. to 70 degrees F. It is
held at this temperature for about eight hours, after which it is —
allowed to cool off to about 62 degrees F. The entire time
required for ripening is 24 hours. The cream is ripened to
about .6 of one per cent acid. This is the method used in winter.

In the summer less starter is used and a little higher tem-
perature—70 degrees F. to 75 degrees F. It is held for about,
6 to 8 hours at this temperature, after which it is placed in the
spring and cooled to 50 degrees F.

The time for ripening in summer is about 12 hours. It
matters very little whether the cream is ripened at 65 degrees
F. or 75 degrees F. so long as it is not allowed to develop too

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 163

' much acid. My reason for using a higher temperature and less
_ starter and less time to ripen the cream in summer is that cream
| must be churned at a much lower temperature in summer than in
| winter and ripened cream cools off very slowly. By having a
little higher temperature the cream has developed sufficient
acidity that it can be placed in the spring in the evening and
_ will be thoroughly cooled to 50 degrees F. by morning. During
| the time that the cream is ripening, it must be thoroughly stirred
several times, so that it will develop a uniform degree of acidity.
If the ripening is not uniform the churning will not be exhaus-
| tive. In the winter the churning temperature must be higher
and by not allowing the temperature to go so high, it can be
kept from acquiring too much acid until the next morning and
the temperature will then be about right for churning.

The Starter.

I use a home made starter made as follows: I take the milk

from a cow that has not advanced too far in her period of lac-
tation. Set this milk at a temperature so that it will be coagulated
in 24 hours. Before milking the flank and udder are carefully
brushed, the fore milk is rejected and the pail and strainer are
scalded.
During the ripening process this milk should be stirred
occasionally and should be loosely covered. This starter is pro-
pagated from day to day by adding some of the starter to some
fresh skim milk to coagulate it in 24 hours at a temperature of
about 65 degrees F. On the days that the cream is ripened the
balance of the starter is used for ripening the cream, or so much
as is required to develop the proper degree of acidity. On other
‘days the starter not needed for propagation is thrown away.

Care must be taken in propagating the starter. A poor
starter is worse than none at all. A starter that has developed
_gas bubbles in it should not be used.
| Before using the starter always reject about an inch from
|the top of the starter. It is not so good. After rejecting an
‘inch from the top of the starter it is thoroughly stirred before

it is added to the cream.

164 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

The length of time that a starter can be propagated depends
on how carefully you handle it, and how clean your milk and
milking utensils are. I have used a commercial starter but could
see no difference in the result.

By carefully using a good starter a more uniform butter
can be made and a better flavor can be developed.

The starter and acid test are indispensable for good butter
making.
The Churning.

After the cream is properly ripened and cooled to the proper —
temperature it is taken to the creamery where it is churned.
The temperature of the cream when placed into the churn is
from 60 degrees F. to 62 degrees F. in winter and about 50
degrees F. in summer.

The temperature of the butter-milk after churning is about
58 degrees F. in winter and 55 degrees F. in summer.

The time required for churning is from one-half to three-—
quarters of an hour.

The churning temperature depends on the season of the year,
the kind of feed, the richness of the cream, the amount of acid —
in the cream and the stage of the lactation period.

Before the cream is churned the churn is scalded with boil-
ing water and then cooled with cold water after which the cream
is placed in the churn and churned until the butter granules are |
the size of a kernel of wheat. The butter-milk is then drawn
off and the butter washed in two wash waters, using enough
water at each washing to float the butter nicely. In washing the
butter the churn is revolved several times before the water is
drawn off.

Salting the Butter.

After the butter has been washed and the water drained off, ©
salt is added at the rate of 1% oz. to the pound of butter, the
churn is revolved several times and then the worker is started.

The working usually requires about 8 minutes. This will
depend, however, very much on the judgment of the butter-_
maker. After the butter has been worked for about 5 minutes
the worker is stopped, the brine drained off and some water

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 165

is thrown into the churn to rinse out the salt that may be in the
churn, the worker is then again started and the butter worked
until it is finished. The salting and color of dairy butter must
be made to suit the demands of the trade. My trade demands
a somewhat lighter color than creamery butter. If a combination
churn is used, more salt must be added than if a barrel churn
and a separate worker is used.

After the butter is worked, it is packed into 2, 3, 4, 5 and 6
pound butter jars, each jar is put up expressly for one family.
During the summer the butter is immediately taken to the spring
where the jars are placed into a galvanized iron tank, through
which the water flows. Here the butter is kept until delivered.

The butter is delivered once a week—on Saturday forenoon
of each week.

The price I get for this butter is 30 cents a pound from the
first of October to the first of June. The remaining four months
I receive 25 cents per pound. My business has increased from
30 pounds a week to over 80 pounds in 38 years, with many
more orders that I have never been able to fill. |

I have tried to put up the goods that the people wanted and
they have done the advertising.

FRIDAY AFTERNOON, JAN. 18, 1907
Joliet Transfer Barn

ADDRESS.

By Prof. Fraser, University of Illinois.

There is one way to determine the value of a cow. That is,
weigh and test the milk for a year. No man can tell by looking
at a cow, how much milk she will give in a year, and the one way
of determining the value is to test her. Weigh the milk one week
in nine and test for butterfat, and at the end of the year you can
tell what she has done. Do that for two or three years. It

166 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

is the way we recommend to determine the good cows, to tell
whether they are good or poor, and you can tell after that is done.
There are two reasons why we should know something about a
cow from looking at her. One I mentioned, and the other is:
Many times you buy cows for certain reasons and have no op-
portunity of testing them. If fresh, the thing to do is to see
her milked and test the butterfat. Supposing the cow is dry,
then you can’t tell much about her. :

When we come to the market, we frequently have to select
the’ bull from looking at him. It is not the ideal way. You
should know his ancestors and then go and get an individual.
Keep him until you have tested him and he has daughters and
then test them.

When we consider how some of the dairy cows are bred,
it is not surprising that we have as poor cows as we have. Dean
Davenport went over the breeding part yesterday and we will
pay no attention to that part at the present time.

There is only one way really to make money out of the
dairy cow. I take it that we are to talk of the dairy business
pure and simple. A man in the dairy business, he ought to
be in it for the money he can make in it. If he has only one cow
or five, he wants to get all the money possible out of them. The
way to do that is to have cows of large capacity, and after fully
matured, push them for all they are worth. Feed them all they
will eat. The proper feed is a balanced ration. A cow of small
capacity and not fed good, why, you had better do something else.

We will start in with the score card and tell you the best
Tean. Turn to, the score card.

First I want to tell you what the score card is used for.
You go and score this cow, and bring another cow and score
that one 100, and that is what they are worth. That is not so.
The highest is not always the best. The score card is only a
means to an end. It will not determine the value of the cow.
The purpose for which it should be used is to call attention to the
principal things of a dairy cow. You know it is not always the
dairies scoring the highest that have the cleanest milk.

You will notice on the score card there are three distinct

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 167

division. First, indicating milking qualities, 30 points; indicat-
ing feeding qualities, 30 points. One is considered to be as
important as the other. Indicating constitution and general
health, 25 points, and symmetry, or general balance between the
parts, 15 points.

Taking the first thing, udder. You will notice that the
udder is of considerable importance, 14 points. What kind of
an udder do we want? A capacious udder, of course. We want
it full and attached high at the back and extending well forward
under the belly. Quarters evenly developed. Not a big, large
rear udder. We want them well balanced, or flat on the bottom.
We do not want the front udder larger than the rear udder,
the front lacking rather than the rear udder. Before milking
the udder should be full and distended. After milking you will
notice that it hangs flabby. The milk is secreted while the cow
is being milked. That being true, it simply shows a better
grandular structure.

We have a very poor light here. I think this cow is quite a
ways from freshening. If an udder of that kind, it would count
less than 14 points.

The next question is teats. They should be uniform in size
and length, and placed well apart. We want the teats uniform
not big ones in front and little back ones. Even length we also
want. One thing we want in a cow, I mean a dairy cow,
either pure bred or grade, you must have teats with con-
venient size and length. We want them placed well apart.
Not like the fingers on the hand, but placed well apart
Nearly equal diameter from base to point. Some Holsteins
have teats that are very conical. We want teats free from
lumps, warts or extra orifices or leakage. Some milk easy, yet
they leak. You do not want a cow that milks so hard a man
don’t want to milk her. Ifa cow leaks very badly you would not
want to raise a heifer calf from her, neither from a hard milker.
Those things have considerable important bearing.

Q:—A hard milking cow, haven’t they got an instrument
expressly for that?

168 ILLINOIS STATE DAIRYMEN’S ASSOCIATION .

A :—In the hands of the average farmer it would be better
to leave that alone.

Q:—I have never tried it, I have read of it.

Prof. Fraser:—After I have run over this scorecard, we
will try and have a discussion.

Before passing from the udder I would say that it should be |
soft and pliable. Sometimes you have a cow that has no loose
skin at all around the udder. If a good milker, she is going to
have an amount of soft pliable skin.

MILK VEINS. Those milk veins run from the udder
under the body, back of the shoulder and go to the heart. What
are the milk veins for? Ifa vein, it must carry the blood from
the extremity back to the heart again. ‘The udder is a secreting
gland and if well supplied with milk you must have good large
_ milk veins. They wind back and forth before entering the milk
well. The milk wells are the holes into the abdomen. ‘That is
because you need a large vein. Rump we want broad at both
hip and pin bones indicating pelvic capacity.

Temperament strong indicating maternity. We have a cow
there at the University, that if you couldn’t see anything back
you would say she was a steer. You want a cow with indications
of maternity. If you think it looks like a cow, I think you know
what that means. ‘Then give 30 points to her.

- The next is FEEDING QUALITIES. The first thing’
under that heading is Barrel. The portion of the animal back
of the shoulders and in front of the hips. The barrel should be
long, simply want to get capacity there. The longer you have it
the fuller the capacity. You want it deep for the same reason,
and full at the paunch. Large in all respects. Why? I think
that is evident to most of you for the reason that the rough
feed is the cheaper feed for the dairy cow. For rough feed
and making milk out of it we must have a large capacity to hold
it. You can’t put a large amount of rough feed into a small
space. It is always the cow with the large capacity that in the
end is the economical producer. Plenty of space between the
flat space and hip. 10 points for that because it is the next im-
portant point we have.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 169

BONE should be medium indicated by clean face and legs,
short cannons and slim tail. The cannon, the bone from the
ankle to the toe. ‘The reason we want that is to show quality.
We do not want too fine a bone.

The WITHERS should be narrow, smooth over top; not
higher than rump.

We want a wide, full muzzle, as that is an indication of a
good feeder. A good wide suzzle and good full loose lips. You
never saw a cow a good feeder that didn’t have a wide muzzle. I
mean in proportion to size. She might be a good feeder if small
all over, yet her muzzle would not be as large.

FACE should be broad between the eyes, a good broad
face.

EYES full and clear. Why? A large full eye indicates
health and capacity. They should be set well forward, not in
the side of the head. Clear and quiet. You don’t want a nerv-
ous eye.

NECK medium to thin on top and fair length. A good
milker to put her feed into the milk pail should have a slender
neck.

This cow is being judged by the way she acts. We want
our bulls to look masculine and our cows to look feminine.

THROAT clean and not a lot of extra skin. DEWLAP
light.

HANDLING. Skin medium thick, mellow and loose. Ifa
thick hide like a big bull it does not indicate feeding qualities.
You don’t want it too thin and papery, that indicates too much
to the other extreme. Hair fine and soft and not wiry. Inside
of ears furry. You want soft, sliky hair. If the cow has been
handled well and taken care of she will have good hair. We
have gone over the questions indicating feeding qualities.

We will now take up those indicating constitution and
general health. She must have constitution, or she will not live
a great while. What are the things that indicate constitution ?

CHEST is the first thing. It should be deep and full
showing plenty of lung capacity. To judge of an animal’s chest
capacity, you don’t want to stand off and look at them. Get

‘170 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

close and look over them thoroughly. You may have depth
through there and side to side, yet cut way up and having depth
this way (indicating animal). We must take into consideration
up and down through the chest and from right to left. 8 points
for that. Ifa cow that is an excellent cow, and lacks chest and
constitution, she will be a deficient animal.

LEGS. We want them fairly straight, neither knock-kneed ©
nor sickle-hocked, too much ankle. They will attach that peculiar-
ity.

BACK straight, sometimes drooping with age. I like to
see a good, straight back. It denotes strength. If drooping, it
denotes age. Sometimes, if carrying a big bag, she may droop
down in the back. Two points.

PASTERNS want to be strong and upright. Some cows
bend clear down on them. If naturally weak, that is quite an
objection. It is an indication of weakness.

The next is GENERAL APPEARANCE. Thrifty and
vigorous. We don’t want a scrawny cow. a

The next thing CARRIAGE, active but not nervous. We
want a cow that can get around actively, yet not so nervous.
6 points. We have gotten 85 points so far.

Now we give 15 points for symmetry. It is the weakness
of the scorecard. We can’t go over a card and score another cow
and say that is the best cow. Why can’t we do that? An ex-
treme case. Queen would score very well straight down through
here, with two exceptions. The vital exception, the udder and
milk veins. Queen has good teats, fine form and barrel, but she
lacks udder and milk veins. Suppose you marked her absolutely
zero on udder, cut ten points on udder, three on milk veins,
you would cut her only 13. If not, has 15 at the bottom and we
would mark her 87 points. Yet she is a cow that in seven years
made 156 pounds of butterfat in a year with the best kind of
care and feed, an absolutely worthless cow.

OQ :—Did she lack symmetry?

A:—Symmetry means evenly balanced between the parts.
If she hasn’t any udder, you wouldn’t say she had symmetry.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 171

OQ :—And general appearance?

A :—Including the whole of the cow. You have to include
he udder. If lacking very much in udder, she is then exceedingly |
eficient. You mean general symmetry of the animal form?
n a steer that would be all right, but I am talking of the dairy
ow.

The object of the scorecard is to draw attention to the im-
ortant things which we should look after, the general good
ymmetrical form, with a good barrel and udder. One is as
mportant as the other.

We have to keep cows two years before they freshen at an
bsolute expense. If only going to live one year, then we have
‘ot to produce enough in that year to pay for her feed and
he expense of raising a cow to 2 and one-third years old. It will
ake a pretty good cow to do that. Suppose, like Rose, with a
‘ood 14 years of milk record behind her to pay that back. The
ifference would be in simple constitution. Dr. McIntosh says
here is no disease, just lacking constitution. She was a wonder-
lly effective machine if she had had aconstitution. That is the
eason why we must test cows to determine the value of them.
(est the milk at the end of the week and see how much she ab-
olutely gave in milk and butterfat. Some people claim that is
ll you have to do. Use your good sire on best cows.

O :—Judge a cow by her butterfat or the quantity of milk?

A:—The quantity of milk and butterfat both. If selling
utterfat and dump your skim milk in the gutter, but people are
iot doing that way.

O:—Suppose the milk is the way it is, would a cow like
Jueen pay for her keep?

A:—It would depend on what price you were getting for
rour milk.

O :—What did it test?

A:—I could not say exactly, 3.6.

OQ :—About the average?

A:—The average Holstein.

I want to repeat what I said before. There is just one way
riven to make money out of a dairy cow, big money. If you are

172 _ ILLINOIS STATE DAIRYMEN’S ASSOCIATION

going to milk cows from the dairyman’s standpoint, there is
one way to make money, and that is to have the best cows you
can breed and produce and then feed those all a good feed and—
a good properly balanced ration, and get everything out of them —
you can, and take good care of them. You will find a wonderful —
difference out of a cow fed all she will eat and good care taken”
of her and one with no particular care. If you are going to
push them, have a cow with good capacity and constitution or
they cannot stand it. I mean fully matured animals. .The only
way to make money is to push her for all she is worth, of course,
within reason. If you get a really effective cow and do that
way, there is more money in the dairy business than we realize
yet. There is a gentleman here who will bear me out. He is
making 50 cans of milk every day along now on 280 acres of
land. What kind of cow is he milking and feeding to do that?
If J. P. Mason is here, let him talk.

RESOLUTIONS AND NOMINATIONS.

By the President :—We have some very important business |

to transact now.

We will listen to the report of the Committee on aie

tions. ‘The partial report has been made.

Mr. Kimsey:—We gave a partial report yesterday, but

for the benefit of those who did not hear them we have recapitu-_
lated them here.

RESOLUTIONS.

Resolved, That a committee of three be appointed by the
President on legislation, of which the President shall be the
chairman. Said committee to look after the appropriations
needed by the Illinois Dairymen’s Association, and all other ¥
matters affecting the dairy industry of the state that may, or %
should, be presented to the present General Assembly.

The success of the work of this Association, not alone in 7
this thirty-third annual convention, but in the year’s work of 7
the Association as well, has depended in no small measure upon 7
the individual work of its officials; therefore appreciating the 7
untiring and unselfish labor of President Wiggins and Secretary ©

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 173

Caven to forward the interests of the dairymen of the state,
be it

Resolved, That the hearty thanks and appreciation of the
Association be hereby extended to Lewis N. Wiggins and George
Caven as our President and Secretary for their zealous work in
behalf of our Association and of the dairymen of Illinois.

Resolved, That we request the legislature to increase the
appropriation for the Dairy and Food Department, to enable
the department to enlarge its inspection of dairy farms, and
with authority to demand sanitary conditions in the production
nd distribution of dairy and all food products.

Resolved, That the recommendations for advancing the
dairy industry of the state, contained in the able and compre-
hensive address of President Wiggins, are worthy of the favor-
able consideration of all interested and should be made effective
by every progressive dairyman.

Resolved, That we heartily approve of the advanced and
businesslike methods for promoting the dairy industry of the
state, recommended by President Wiggins in his annual address,
and that the same be, and are hereby, approved and adopted by
the Illinois State Dairymen’s Association in annual convention
ssembled.

Resolved, That the Illinois State Dairymen’s Association
most heartily approve the action of Prof. Davenport, director of
the Agricultural Experiment Station, in the appointment of a
special representative in each county in the state to aid in the
work of testing dairy cows, and the promotion of the dairy
industry of the state.

Resolved, That the attention of the dairymen of the state
be directed to the great importance of the early testing of
their respective herds and the reporting of all tests to the Director
of the State Experiment Station.

Resolved, That the Director of the Experiment Station be
invited to publish a bulletin annually in which the tests may be
announced of all cows that have produced in twelve months 225
or more pounds of butter fat.

Whereas, The combination of National Dairy Show, annual

174 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

convention of the National Creamery Buttermakers’ Association
and National Convention of Dairymen in Chicago last year was
a great success, and

Whereas, We look upon Chicago as the ideal place for such
a gathering, because of its central location, therefore

Resolved, That we regret the decision of the National
Creamery Buttermakers’ Association to break this combination
and hold their next convention in St. Paul, and

Resolved, That we ask them to reconsider their action and
meet again in Chicago with the National Dairy Show in October.

Knowing that the success of any meeting is due in a large
measure to the attitude assumed by “the press,’”’ and appreciating
their universal willingness to assist in giving this meeting widest
publicity, therefore be it 3

Resolved, That the thanks of this Association are hereby
extended “the press’ of the state as a whole, and to papers of
Joliet in particular for the loyal and untiring assistance rendered.

Resolved, That our thanks are hereby given to Acting
Mayor Lagger for his hearty welcome; to the citizens of Joliet
for their generous hospitality; to those who so kindly assisted
upon the program by favoring us with readings or music; to
Mr. Parks of the Herald, who labored so earnestly in the illus
trated lecture; to the Will County Farmers’ Institute for their
co-operation in the meeting, and to the local committee, especially
Messrs. Wilson and Teague, for their indefatigable zeal in pro-
viding local arrangements. |

Resolved, That we recognize the excellent work accom-
plished in the past and being done at the present time, by the 7
National Dairy Union, in looking after legislation to protect the 7)
dairy interests of the country, and urge dairymen and creamery-
men of the state to give the National Dairy Union personal and
financial support. ;

Your action yesterday in approving the address of our
worthy President, and adopting the recommendations made in
the same as regular resolutions of this Association, provided fo
the following, which are here briefly enumerated in response to
several inquiries:

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 175

ist—Recommending a larger appropriation by the General
Assembly for the Dairy Department of the Experiment Station.

2nd—Commending the action of the College of Agriculture
in its endeavor to establish “‘ Test Associations” in each county,
and recommending the printing annually of a “ Bulletin of Per-
formance,” to include list of cows testing 225 pounds of butter
fat or more per year.

3rd.—The division of this state into three divisions, viz.:
‘Northern, Central and Southern, for the purpose of holding
annual Dairy Associations, the State Association to be held in
rotation between the three.

4th.—The appointing of an “Advisory Committee” by the
President of this Association to co-operate with the State Ex-
periment Station in conducting experiments of interest to the
dairy interests of the state.

5th—The maintaining of headquarters at the State Fair,
with arrangements for a short program for part of the time.

6th.—The formation of a “ milk and cream” exhibit at the
State Fair, and offering prizes for same by this Association.

7th.—Commendation of the work of the Pure Food Com-
mission, and especially of First Assistant Schuknecht, and
recommending an increased appropriation by the General Assem-
bly for the purpose of providing a larger field force and the more
vigorous prosecution of offenders.

8th.—The repassage of a “ Pure Feed Stuffs” bill, carrying
with it a sufficient appropriation to effectively enforce its pro-
visions.

Realizing the importance to the continued advancement of
the dairy interests, in the absolute cleanliness of both the products
of the dairy, and equally therewith, the sanitary conditions of
the stables and dairies where said products are produced, there-
fore be it

Resolved, That we heartily appreciate the efforts of the
United States Department of Agriculture at Washington in its
endeavor to correct, by publicity, the present faulty conditions in
so large a percentage of the dairies of the country; and

Resolved, That we favor the adoption of the scorecard

176 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

system as used by the United States Department in the examina-
tion of stables and dairies in the state, and the publication of a_
bulletin showing scoring of all plants examined, and

Resolved, That we favor the passage of a law by the
present General Assembly of this state, giving the Pure Food
Commissioner and his assistants plenary power to enforce proper
sanitary conditions in all places within the state where dairy ©
products of any kind are produced or manufactured. and

Resolved, That the thanks of this Association be and are
hereby extended to the Department of Agriculture, and espec-
lally to Assistant Chief C. B. Lane for his able and instructive
address at this our thirty-third annual convention.

With the vast and growing importance of the dairy inter-
ests of this country, and the far-reaching influence of these inter-
ests upon the physical well being of so large a proportion of the
American people and feeling that the dairy interests are of such
vital importance to prosperity of this country, therefore be it

Resolved, That it is the sense of the Illinois State Dairy-
men’s Association that the Secretary of the United States De-
partment of Agriculture request Congress to create a separate
and distinct bureau for the dairy interests, and further .

Resolved, That a copy of the above resolutions be sent to
the Secretary of the Department of Agriculture and to Chief
of Dairy Division Walter R. Kimsey, DuQuoin; C. F. Mills,
Springfield; D. C. Smith, Lake Zurich, committee.

Mr. Kimsey:—I move the adoption of the resolutions as
read. Seconded.

All in favor say “Aye.” Opposed? None. Carried.

By the President :—I call for the report of the Nomination
Committee. |

Mr. Kimsey :—The chairman of the Nomination Committee
was called home, and asked me to read the report.

For President, L. N. Wiggins; Vice President, J. P.
Mason; Directors, A. F. Jensen, Effingham; E..L. Wilson,
Manhattan; M. S. Campbell, Genoa; W. E. Janes, Hinsdale,
and W. R. Kimsey, DuQuoin.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION Lied

Mr. Kimsey :—Mr. President, I move the stenographer be
authorized to cast the ballot for the Association.

Alin favor say “Aye.’’ Contrary? None. Carried.

By the President:—I thank you for the honor conferred.
I consider it a working proposition. If you don’t think so, try
it. The point is this: If we are able to continue in the dairy
business in this state in a practical way, we have got to stick
together and help one another all we can. I hope you have all
joined our Association and got this book. If not, please get one
and give it to a man who don’t want to read it, and make him.
I can heartily recommend the stand taken by our University.
Ii there are any questions or any meetings you want to organize,
if you will call on the officers of this Association we will be
glad to help you. You are all members of this Association; if
not, you ought to be. So step over to the hall and get a book

I thank you.

CARING FOR A DAIRY COW.

By N. P. Hull, Diamondale, Mich.

Ladies and Gentlemen:—I am glad to be with you today.
I met with your Association last year, and I felt as though I
would like to come back again. I guess I felt like a certain boy
who was going to school. It seems that the teacher had been
teaching them to punctuate, and she did not know whether they
were catching on or not, so she wrote a sentence on the board,
and asked them to punctuate it. This is what she wrote. “I
saw the beautiful Mary Ann crossing the muddy street holding
her skirt and showing a pretty foot and neatly turned ankle.
She turned to her class and said, ““How would you punctuate thar
Henry?’ He said, “I would make a period after ankle.” She
then turned to Timothy and asked him. He looked a minute
and said, “I think I would make a comma after street.” “How

178 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

would you?” she asked another. He thought a minute and said
“TI would put a semicolon after skirt.”’ Then she said to a boy
at the foot of the class, “John, how would you punctuate that?”
He said, “I would make a dash after Mary Ann.” That is how
I felt when I had the invitation to meet with the dairymen of
Illinois.

Now, I believe in this matter of the care of the dairy cows.

N. PeoRuvec:
Diamondale, Mich.

There is no man here present, but what will agree with me, that
to go back for four hundred years, and considering the dairy
herds then in existence, that we have by some method at least,
developed a different animal for the dairy than of those days.
They will also agree with me that it has occurred through correct
selection and mating and through proper feeding and proper care.

And today, 1f you and I are to carry on this work, we must
do it right along these lines. Then, about this matter of select-
ing, there should have been more said at this convention on

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 179

that subject and on proper mating. It seems to me there should
be more said at all conventions on these important subjects.

I want you to follow me closely. If you think some of the
things I say to you are not true in Illinois, | would be very glad to
have you tell me so. We will talk this matter over. I believe
I am right. But you have been attending the same school I
attended, and the school was a barn full of dairy cows. If you
have observed as closely as I have observed, your opinion is
worth as much as mine. So I say, if I make any assertions that ©
you think are not quite true, call my attention to them. We will
do it kindly if we can, and discuss it. If we can’t do it kindly,
we will scrap it out someway . I love a scrap. One reason I
like my wife so well is that she and I are eternally scrapping.

Caring for the dairy cow. Why? Because we will make
more profit out of the dairy business by caring for her. Why
unless for the profit there is in it? If I couldn’t see at the end
of the year I was better off for keeping and caring for them, I
would get out of the business. Yes, I want to know, I am better
off at the end of the year, and I also want to be as much better
off as possible.

If I am handling one cow, or forty cows on my farm, I want
to handle them so they will turn as much profit as possible.

What do we want to attain to? Regularity. Comfort for
the cow, and cleanliness for the sake of the consumer. ‘Those
are the three essentials to keep in mind.

What do I mean by regularity? Regularity in feeding and
milking because simply we wish to get more milk at the cost of
feed and we will too. A good friend of mine said that if you
are going to do business, do it in the cow’s way. The cow ought
to be a creature of habit, and she will reach a high standard,
when you train her to that regular habit. We calculate to
commence milking at five o’clock in the morning and at five at
night. I have a man that is as good as a clock. You can see
him with his watch in his hand standing at the barn door waiting
for it to be just five before he commences. ‘There have been
times, of course, when circumstances prevented, and I have
always found out that when such circumstances prevented, we

180 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

invariably get less milk in the next twenty-four hours. Yet it
costs just the same to feed those cows. Yes, just as much,
though getting 30, 40 or 50 pounds less milk. That is only a
small part of the day’s milk. But the point is this, that loss has
to come out of the profit. Had he milked them regularly we
would have gotten it without any increased cost. That made a
difference in the profit. Milk regularly.

Feed regularly. It is just as essential to feed regularly. ©
The cows will be ready at those times if you make her a creature
of habit, so 1 say milk and feed regularly.

In the matter of watering. Water regularly. The best |
system, although I don’t use it, is is to have the water before —
the cows so they can drink when they want to. ‘They won’t
drink so much at one time, but they will drink oftener.

We in the dairy business are practicing upon the motherhood
of the cow. The one great thing in the matter of care is this,
make the cow comfortable. I say it again, make her comfortable.
A lot of men are not doing that in Michigan, and I suppose the
same is true in Illinois. I hope not though, but it is true in our
state. Your average production is about the same as in Michigan.
There is a leak somewhere. One great leak is in the failing to
make the cow comfortable. I was at a farm in Michigan one cold
day lately, and noticed the cows out in the cold all huddled up.
I asked the man what he had a barn for, and he said to keep the ©
cows in at night. And he did keep thein in at night, even if the
thermometer showed the temperature to be above freezing, but
they went out doors in the daytime if the thermometer was down
below freezing or twenty below zero. I can’t see why the cows
needed to go into the barn at night, if they ought to be out in
the daytime when it is so cold. That reminds me of the boy —
in the Sunday school class. ‘The teacher was explaining about —
the ears and eyes, and all about the wonders of the Creator.
She spoke about the ears, and she showed them how the Lord —
made ears to hear with, and the eyes to see with and the nose
to smell with and your feet to run with. One little boy commenc- —
ed crying. ‘What’s the matter?” she asked. “I ain’t made
right.” “Why yes you are.” “No I ain't.” “Why Johnnie

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 181i

what makes you think you are not made right?” “My nose runs
and my feet smell.”

In the matter of keeping the cow comfortable, men have
said to me, “Why, those cows certainly have to go outside for
exercise.” That is the reason they turn them out. A certam
surgeon said to me “All right Hull, you keep your cows in the
barn, and I will have to come and cure them of tuberculosis.”
Not for a minute he won’t have to. I have kept my cows in the
barn for years and never had a case of tuberculosis. I never lost
but two cows, one from milk fever, and one from swelling in the
head, but not any from that cause. He said they had to have ex-
ercise. That’s right, they ought.to have exercise. It requires as
much energy to produce 30 lbs. of milk as it does for a horse to
plow two acres of sod ground. For heavens sake don’t think that
cow has got to go out doors and run around for exercise, when
she has done as much work as a horse plowing two acres of
ground. Keep her comfortable, and if you let her out in the cold
to wander around she is not comfortable. My cows are never
outside when it is below freezing. Before I had a covered barn-
yard to turn the cows out in, they were out only a short time, long
enough to get a drink and then went back into the barn again.
Occasionally a cow came back cold. I found invariably, if cold,
she gave less milk, and I could not afford to have that cow give
less milk. So I had that yard enclosed, and that herd don’t go out
until the spring, and they do not know what it is to get cold.

_ They are turned out for half an hour in the morning while we

put the ensilage in the manger, and 20 minutes in the afternoon
to move around, and that is all the exercise of that kind they
get, and it is all they need. ‘They are expending their energy
in elaborating milk.

I am talking strong, but if any man questions this thing,
that the mother to yield abundantly of this life sustaining fluid
must be kept comfortable, let him ask his good wife or mother,
and she will tell him, that when she was furnishing the food for
her little one if she were chilled or made uncomfortable invariably
this food supply was lessened. Yet we who are practicing upon
this motherhood have gone on neglecting the first great principle

182 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

of maternity for years, and then wondered why there was no pro-
fit in the business. s

When Mr. Mason told what his cows were doing, a man
over there went this way (whistled.) This thing will make a
good many of you whistle. Whistle away, some of you doubt-
ing Thomases. If you could go back with me for 300 years and
see those little dun-colored cattle of Old England, giving hardly
enough milk for the calf, and I should tell you that in 300 years
we would have a cow giving 1000 lbs. of butter in a year, you
would whistle too, but the cow Sunbeam did that. Think of
Abe Lincoln. If you had seen him when he was a boy, and some
one had told you he would live to be the President of the United
States, you would have whistled at that. And your whistling
won't prevent Mason getting better cows and larger profits than
he has yet gotten, either.

There is more money in dairying than in other lines of busi-
ness, and a steadier income. ‘That is true. But, understand,
that if you are going to get that, you must feed your cows gen-
erously, and give them good care. ‘The great thing in the matter —
of the care of the cow is to keep her comfortable, and she is not
comfortafle when cold from running around outside, as I have
said before.

Another matter in the care of the cow, is to keep her healthy.
Why do we need to keep her healthy? We want good milk. A
inan in Michigan said the cows won’t be healthy in the barn.
They are healthy. I have in that barn all the necessary elements
to make it so. Plenty of windows to let in the free sunshine,
and there is no reason why the conditions of health are not just
as good as outside. If you have some system by which the air
can be changed, and get a good supply of fresh air and sunshine, |
what is there about those stable conditions and keeping the cows ~
in there warm and comfortable that prevents them from being
healthy * ‘They do not keep warm and comfortable if they are
cutdeors, with the wind so cold scurry'ng across the prairies.

Why do we need the sunshine? Put yourselves in houses
as dark as your barns, and you would not be healthy. Have plen-
ty of windows in your barn, let the sunshine in, and it will destroy

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 183

the disease germs and the germs that spoil milk. Have some
system of ventilation—King’s is a good one. The air can then
be changed and kept fresh and pure.

Over in Michigan, there’s a man who said to me, “That’s
all right, you have a big yard and conveniences. It is all right,
to talk about feeding and milking those cows regularly and
keeping them comfortable, but then we haven’t those conven-
iences.”’ | presume some of you are thinking that same thing here.
I wasn’t born with a gold spoon in my mouth. My father died
when I was four years old. We had a little log house and were
in debt. We never would have had that barn hadn’t we made
those cows earn it for us. You never will surround your lives
with pleasant things by keeping cows, unless you make those
conditions right. Keep that mother cow comfortable and keep
her healthy, and do your work regularly.

When I started in the dairy business, I had a little shed
leaning up against the barn. I got building paper and started
to put the thing in shape to make it warm for the cows. Had
window light and God’s fresh air, which is just as free to you
as it was to me, and let in enough of that to furnish a supply
of pure fresh air. When I had done that, I had done all that was
necessary, as far as stable was concerned, to make those cows
yield profitably. Had I said, ““Why, I haven’t the conveniences,”
I might still be saying that. You can have them as well as I.
Get good cows and feed them good. ‘The professor has
told you it takes about so much to run a cow’s machinery. The
wise man who has paid for running this machinery, will furnish
it with all the nutrients it can possibly convert into milk. Keep
1Ae good mother comfortable and furnish her with a good sup-
ply of sunshine and fresh air, and she will help to build buildings
and surround you with comforts and lay aside something for
old age.

I remember sitting with a man one time, and he was telling
what his cows were yielding him, and I was surprised. He was
from northern Michigan, and I knew they had not been getting
much from their cows up there. I went home with him and saw
his equipments. He was getting $60.00 per cow. I wondered

184 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

how he could do it. The most of them up there were not making
money at all. He aimed to have his cows freshen in the fall.
He had a log stable, but that stable was warm, and had windows
in it to make it light, and he had plenty of fresh air. “How
do you water those cows?” I said to him. He said ““There’s a
spring down there that never freezes over. I let them go there
if it is not too cold. If it is too cold I bring water from the
house.” “Isn’t that a lot of trouble?” I asked him, and he said
“It is some trouble, but I can’t afford to let them go out when
it is too cold, I get less milk.”

If you put a part of your life into this business, put it in
in such a way that you may have something to show for it at
the end of the year. Feed your cows regularly, keep them warm,
comfortable and healthy, and you may reasonably expect them
to yield profitably.

Mr. Mason. Q:—Do you believe in feeding your cows all
the feed they will take?

A:—Most certainly I do sir. It will take about $20.00
worth of feed to keep a cow a cow, that is, it requires about
$20.00 worth of feed as a rule to maintain a dry cow weighing
1200 Ibs. When I first started in to keep an account of my herd,
I was feeding about $30.00 worth of feed, and it took about
$20.00 worth to run the machinery. That machine made me
about $40.00 worth of milk. As I studied that proposition, I
thought it was too expensive a machine or I wasn’t handling it
right. So I studied to know. what to feed and how to feed it.
And after years of thought and experience have concluded that
a cow must be induced to eat all she can digest and assimilate,
and in the last five years our cows have consumed an average of ©
about $40.00 worth of feed. It takes only about the same $20.00
worth of feed to run that machinery which is a dead loss,
except for manure. Instead of converting $10.00 worth of feed
into milk, she is now converting $20.00 worth into milk and now
making me $80.00 worth of milk. If $10.00 worth of feed will
make $40.00 worth of milk, why not $20.00 worth make just
as much again? By studying to know what to feed, I am getting
as much profit in one year, as I did in four years before. We

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 185

have onl one life to put into this business, and I have found ii
as easy to get the profit in one year, as I used to get it in four.

Let me put the proposition to you in another way: Take the
threshing machine. It will cost a man $10.00 per day to run it.
We thresh for 2 cents a bushel. Suppose that man threshed 500
bushels. He would have nothing to show for profit. Let him
thresh 750 bushels. Then he would have $5.00 profit. Put
in a little more fuel under the boiler and feed that machine regu-
larly, and he can thresh 1000 bushels. He don’t thresh twice
as much grain, but there is twice as much profit. There is no
thresher but what knows that is good practice. He wants to
run the machinery up to the maximum capacity.

O :— A Member :—How do you tie your cows?

A:—A swinging stanchion.

O:—You believe in feeding your cows all they will eat?

A:—lIf | have got to work all day, I have got to eat, and
so has the cow. A lot of cows in Michigan and in Illinois are
expected to do a day’s work on half feed.

O :—What are you feeding your cows?

A :—385 to 40 lbs. of corn ensilage, 10 lbs. clover hay and
same amount of shredded corn fodder, 2 lbs. cotton seed meal and
4 lbs. of continental gluten feed. ‘They cost me about 17 cents
a day to feed and they are paying me, I think, about 4914 cents
a day now.

O:— And you aim to make the largest amount in the
winter?

A:—Yes sir. That keeps the regular farm help busy that
way. Have them dry in July and August when we are the
busiest on the farm and the flies are the worst. You will find
you can keep your help better. |

O :—What breed of cows are yours?

A :—Holsteins.

Mr. Campbell. Q:—Have you ever tried. to increase this
ration to see if there is any more profit?

A:—When feeding the cows myself, I studied every cow
and then fed a little more until she would not pay any more and

186 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

then I stopped. Over every cow I had the number of measures
of meal I wanted fed and I measure that way and they are fed
that way.

QO :—You use silage?

A:—Yes sir. The corn in the silo 100 bu. per acre, G
Ibs. of concentrates besides that. A fairly liberal ration.

© :—Plenty of carbohydrates in that ration?

A :—Yes sir.

QO :—You can get along without bran?

A:—Yes sir. The carbohydrates keep up the flow. It
the cows are using their energy running around to keep warm
they can’t put it into milk.

© :—I suppose there is more money lost in your state and
mine, by lack of good care and feeding than because of poor
cows? . |

A:—A lot that have been condemned as poor cows never
had a decent chance of being anything else but poor cows.

QO :—Do you water your cows twice a day?

A :—I believe in having water where they can reach it and
get it when they want it. A small tank in the covered yard
supplied with good water is our way. It is the best policy to
have the water before them.

QO :—Do you feed that grain twice a day?

A:—This grain twice a day. Put in the silage and the
grain on top and stir it in, and the grain will go among the silage.
It is all brought back and remasticated. Clover hay at noon.

Q:—Do you give the grain before you milk?

A:—In the morning we give it after milking, and at night
we give it before we milk.

OQ :—Do you have trouble with ensilage flavor by giving it
before you milk? , |

A:—No sir there is no odor in the milk. We are selling
milk to Borden’s. At the condenser is a man who is the official
smeller, and he ought to have a good smell, and never a can of
milk returned for smelling of ensilage. We give it in the even-
ing before milking. Just as soon as the milk is drawn it is car-
ried from the barn. If you put corn in the silo when too green

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 187

it gets too acid. I would not want milk around then at all.
Get sweet silage and well-ventilated barns and you won’t have any
spoil.

Mr. Mason. Q:—Did Borden’s object to this silage there?

A:—No sir. The Borden people have three factories in
Michigan and advocating feeding of silage. I had a letter from
Effingham wanting to know if they objected to it. They ob-
jected to it down there. I know of no reason why they should
object. The doctor objected to it at first, claimed it wasn’t
wholesome. We got some samples and asked them to pick out
the ones that the cows had been fed ensilage. They tested and
smelt and picked out what they thought to be silage fed milk.
Out of a possible 100, 40 per cent of their conclusions were
correct and 60 per cent were not.

Q :—Isn’t that all eoeet work?

A :—Yes sir.

QO :—What is your average price, 6 winter months, a hun-
dred? .

A:—Nov. $1.30, $1.40 for Décember and January, Feb-
ruary $1.35 and April $1.30, March $1.20.

" :—What do you pay your help over there?

A :—$350.00 to $400.00 a year and find a house and gar-
den plot. The dairy on my farm solved the labor question.
Hadn’t I those cows. I couldn’t find work all the year round.
By having the cows freshen in the fall you can keep your help.
You want him to feed and milk those cows and take out the
manure. You have got to have houses for them to live in.
You can’t depend on the young man. If I were single I would go
to see my girl every Sunday night, and wouldn’t want to milk
Monday mornings. My wife keeps me home. ‘Those married
men are better hands on a dairy farm and are more liable to
stay. They won’t move so quickly. The best of us get hasty.
Some of my men have said they don’t feel good, and some-
times when wages are high and .jobs are easy to get, if they get
a little grunty they will go. But if he is a married man and
his family is in your house, why he doesn’t get. grunty and move
off. We have got to have houses. It is one of the crying ne-

188 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

cessities of the present time. It is one of the main reasons why
the young men are leaving the farm. ‘They are bound to get
married, and if there is no house for them to live in in the
country, they will go to town.

Q:—What condition should the corn be in to put in the
silo?

A:—It should contain the greatest amount of food value,
and that is just when it comes to maturity. Just as the ears
begin to glaze. Harvest when putting in the silo, a few days
earlier than when going to shock it.

QO:—You say milk regularly. If I milk at four in the
morning and five in the afternoon, would it make any difference?

A:—No special difference if you don’t change. I had one
man that didn’t vary five minutes in commencing to milk, five
in the morning and five at night. You would find him at five
o'clock in the morning with his watch in his hand waiting for
it to come just five. He was five minutes late one night and it
almost broke his heart. Those cows did not vary five minutes
in being milked, and they kept up better in their flow than any
other cows I ever had.

O :—How many tons of silage to your acre?

A:—From ten to eighteen tons.

Mr. Hull :—I thank you.

By the President:—Our program is not over yet. Mr.
Hopper of the University of Illinois will continue this cow ques-
tion. He has done a great deal in the southern part of the state.

TESTING DAIRY COWS AND TESTING ASSOCIATIONS.

Mr. President, Ladies and Gentlemen: I will not detain
you a great while. It has been shown in a previous discussion
that certain exterior physical characteristics are often a very
safe guide as to the production of a dairy cow. However, these
outward indications are sometimes misleading and it becomes

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 189

necessary to have a more accurate means of determining a cow’s
productive capacity. In past years, the abundance and cheapness
of rough food on the farm, the poor quality of the stock and the
general lack of remuneration for the care of such cows, were ex-
cuses of some validity for lack of knowledge of the individual’s
productiveness. The dairyman of the past has been allowed
to “go it easy.” All this is changed now. The increase in the

PROF. H. A. HOPPER,
Purdue University, Lafayette, Ind.

value of land, the increase in cost of supplies, the greater dif-
ficulty in securing labor and the larger demand for dairy products
which is increasing each year, magnifies the necessity of testing
each cow and keeping only those that are profitable. We can-
not rely safely upon judgment.

Importance of Testing.

When a man neglects to keep his business affairs firmly
in hand so that he may know his standing, we call him deficient
in ability. We would expect such a dairyman to keep an un-
profitable herd. On the other hand I have known numerous
dairymen who were careful about most of their business affairs
but who persisted in keeping unprofitable cows in their herd
because they were unwilling to use a dollar’s worth of time to
add a hundred dollars to their profits. In the past a cow was
simply a cow; now she is either a faithful servant or a thief.

190 ILLINOIS STA'FE DAIRYMEN’S ASSOCIATION

In either case we must know, for if she is profitable we want
to treat her in a way to make her still more so, but if she is a
“robber” and living on the good works of her companions, that
should be known and the owner dispose of her accordingly.
Allow me to call your attention to the results obtained by testing
a mixed herd for one year. There are many herds of this kind
and a bit of study will show where most of the profits go in such
instances.

Shows Profit per Cow When the Average Cost for Food is $35.00

Per Year.
No. of Pounds Percent Total Value B.F. Cost Profit.
cow. milk. fat. fat. at 25c\tb. food.
Wp foe des orecehe ecos alate 5082.4 3.61 183.70 $45.90 $35.00 $10.90
7 cae, SOU NS LEN 8412.1 3.78 128.96 32.24 35.00 —2.76
Shytank deen hee chess 4114.5 3.72 148.61 31.15 35.00 2.15
MOMENT 1c, he's hd 6. Oar tite 4417.0 4.29 189.83 47.45 35.00 12.45
Be iin TA Aad aia 4131.8 3.76 155.51 38.88 35.00 3.88
Paes Som klik wth 4397.2 Bt 165.97 41.49 35.00 6.49
aE 5 int acne ik aha 4190.8 3.25 136.58 34.14 35.00 —.86
Poa HEO Seine! Perse rsa! Acar 5506.8 4.77 264.01 71.00 35.00 36.00
eae ro beled nd 4842.7 2.89 140.24 35.05 35.00 .05
De nit a tee Mees ty 5152.2 Burk 191.58 47.90 35.00 12.90

$431.20 $350.00 $81.20

Average profit per cow $8.12.
Omitting No. 8, average profit per cow $5.02.

Fewer Cows—More Money.

1 ARTA PSE) Pe Pe 5082.4 3.61 183.70 45.90 $35.00 $10.90
A Patan ERC eae ai ws Se 4417.0 4.29 189.83 47.45 35.00 12.45
SR Sees i ge 4397.2 3.77 165.97 41.49 35.00 6.49
Phase ere) ala tie nite eur rate 5506.8 4.77 264.01 71.00 35.00 36.00
BURT Scrat aptamer Raete 5152.2 3.71 191.58 47.90 35.00 12.90

$253.74 $175.00 $78.74
Average profit per cow $15.74. Gain $7.62.

The usual answer to the question, how to test, is to provide
one’s self with the Babcock outfit and some scales and determine
each cow’s butter-making capacity. In discussing the value of
the test and scales in improving the herd, one of my students
recently mentioned the ax, so that the list of instruments
for this purpose should now read, the Babcock test, the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 191

scales and an ax, and the addition I think is a good one,
especially a vigorous application of the last mentioned, when
we know for sure where it ought to be applied. It is a startling
statement though founded upon fact, that there are 300,000
cows in Illinois today, devoting what small misdirected energy
they have to milk production that can more nearly balance their
accounts with their owners now by presenting their hides, than
can they at any future time. To detect such cows the owners
should take composite samples from each once in nine weeks or
thereabouts, and test them to determine the average percentage
of butterfat in the milk of the individual. To obtain accurate
results the milk from each cow should be weighed continuously,
but good results can be obtained if weights are taken only during
the weeks when sampling is done. When proper arrangements
are made the time and labor required to test a herd are insigni-
ficant. In fact, the better dairymen weigh continuously and test
every week.
Test Associations.

The test association has grown out of the effort of dairy-
men and teachers to make the testing of cows in dairy communi-
ties more general and less burdensome. ‘These organizations
were first known in Denmark and have so thoroughly demon-
strated their great value there in raising the production of herds
that their introduction into this country is sought with consid-
erable hope of realizing equally good returns. The state cannot
test all the cows, it is too large a task; the creameries will not;
therefore, the owners must do it if it is ever done. About a
year ago the first Cow Testing Association to be found in this
country was started in Michigan. It marks an important epoch
if it can be followed up with still others. The management of
the different associations varies in different places. Usually the
members hire a competent person who has not only the ability
to test milk but is likewise familiar with the principles of feed-
ing and the care and management of a herd. Huis value is in-
creased with the ability to instruct those with whom he comes in
contact. The association should control cows enough to fully
occupy the time of the tester. The salary of the tester is the

192 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

largest item of expenses. ‘The herds that he is to test should
be arranged in a circuit, his board, lodging and transportation
being furnished by those for whom he is working. Usually
each member pays in proportion to the number of cows tested,
the tester keeping an accurate account of each cow’s production
and reporting the same to the owner. With an annual report of
performance from a disinterested person and a knowledge of
what the cow has consumed as every intelligent feeder must have,
it is easy to decide which cows to retain and which to dispose
of immediately.

Cheap Investment.

Fire, accident, and life insurance are looked upon as sane
and businesslike investments. Why not make the herd insure
itself against loss? It is possible to secure a competent man to
do the work in the way indicated at fifty dollars per month.
If each herd is tested once in two months, it will be possible
for him to handle 20 herds of 40 cows each or 800 cows per
year. These figures assume that the herds are within easy driv-
ing distance and arrangements are fairly convenient, for the
tester should not be compelled to go so rapidly that observations
cannot be made and time had for free discussion with the owner.
The financial statement for a separate herd would be about as
follows:

Cost: to test a; herd per. year sk eee ies $30.00
* Cost: to’ test One COW DET YORI 66 oct wee dvews sre ny 05)
40 cows worth $60.00 each ....... cc ecvewee $2400.00

$30.00 is 1% per cent on the investment in cattle of produc-
ing age. No safter or better means can be devised to protect
the best interests of the herd. If no men are available to con-
duct the test, they may easily be obtained by sending the bright
boys of the community to the Agricultural College where they
are soon taught how to keep herd records, test milk and many
other useful things. |

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 193

Co-operation the Key.

When the nation’s honor is at stake and the foundations of
personal liberty are threatened, men go to war gladly to protect
their homes. ‘They cooperate to resist a common foe. Why
should they not unite also in a war upon the “robber cow” and
break the chains that bind so many, helplessly, to a profitless
servant? These foes are everywhere, in every county, upon
every farm. Dairymen need cooperation in testing, in breeding,
in buying, in selling, for in this way they can best protect their
interests, individually and collectively. The testing problem is
theirs; what they do with it in the near future, will determine
in a large measure the progress of the industry.

Herbert A. Hopper,
University of Illinois College of Agriculture.

By the President :—Are there any questions on this testing
by means of testing associations?»

This is a very important matter. This is the last lecture
for today. I wish you would all think about what Mr. Hopper
has told you, and if any questions come up that you want to
know more about it, write him at Urbana, care of the Univer-
sity and he will gladly tell you more.

We will now adjourn. Tomorrow morning at the Opera
House, Mr. Hopper will give us another talk on “The Farmer’s
Cow,” and I hope you will all be there to hear it.

The Farmer’s Cow.

ed

Men engaged in different lines of agricultural activity re-
quire different means to: accomplish their ends. In accordance
with this fact it has come to be generally understood that the
producer of beef should employ blood derived from beef produc-
ing breeds, while the milk producer and creamery patron should
look to the dairy breeds for greatest profit. It has been well

194 W.LINGIS STATE DAIRYMEN’S ASSOCIATION

established that animals adapted to a particular purpose are more
remunerative because their energies can be better applied. In
the same way a man trained for a particular profession is ex-
pert in his work and consequently able not only to accomplish
more but to do it better than the untrained. Breeding and
selection in cattle for particular purposes have wrought the
same changes in them that the breeding and education of
men has accomplished in the human family. A dairy cow’s
function is the production of dairy products, and if she can
produce 450 pounds of butter fat in a year she is entitled to
be called “A Dairy Queen.” We usually speak of her as a
dairy cow but one that by her inherent powers tends to utilize
her food for the elaboration of flesh we call a beef cow. On
many farms there are herds not bred for a particular purpose.
Many times the owners do not recognize these distinctions and
because of interest in other things even though the herd is kept
for its milk, the performance, care and breeding of the cattle
received comparatively little attention. Such herds for conven-
lence we will call farmer’s herds.

What Is the Farmer’s Cow?

Too often the farmer does not place great enough import-
ance upon the improvement of the herd. It is not desired to cast
any reproach upon the farmer or his cow, but the facts in hand
point to the following conclusions. A “scrub” bull usually heads
the herd. He is often a son of a favorite cow in the herd and is
doubtless related more or less closely to many of the other in-
dividuals. His dam has had greatness thrust upon her instead
of earning it, for her superiority rests more upon fancy than upon
fact. She may or may not be a good cow for she has never
had a chance to show what she could accomplish under good
conditions. Her condition is duplicated by every other cow
in the herd. No breeding record is kept, so that instead of
freshening in the fall and producing milk when it commands a
a high price, they drop their calves in the spring when milk is
cheap. Soon the heat and flies, together with drough, conspire

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 195

to reduce the production. Later in the absence of proper food
and protection from the cold, “Jack Frost” effectually closes the
lactation period. In the meantime the cow has perhaps been in
milk 250 days and yielded 130 lbs. of butterfat, in which case
she is already unable to square the account and has three months’
board still to pay.

The following table presents figures obtained from testing
some thirty herds supplying milk for various purposes. The
fact should be borne in mind that they were being kept for
their profit as dairy animals. The figures given show the av-
erage milk and butterfat yield per cow in the different herds
and are grouped under the different headings according to the
interest taken by their owners in their improvement and manage-
ment. The average production in the farmer’s herds is 177.6
Ibs. butterfat per year, while in the dairy herds, the average
yield is 264.1 lbs., giving a difference of 86.5 lbs. in favor of the
latter. This at 25 cents per pound amounts to $21.62 per cow,
which in a herd of twenty cows means a difference of $432.40
in favor of the dairyman.

TABLE Il.
Average Yearly Production Per Cow.
Farmer’s Herds. Dairy Herds.

Herd. Herd
No. Milk. B. fat. No. Milk. B. fat.
C0) DAS OT 4524.7 170.5 Dyess koteba le Se. eve 5753.0 261.6
ee ee ee 4485.7 192.5 Bris eine ne 7376.4 267.7
ae als oases «0 « 4503.6 175.5 Died bracelets ad a ak 8056.7 275.7
aes ook se 5127.8 206.8 PREMADE Ee 6219.7 242.3
WPM TAY cia) d's afc os 4607.5 182.5 Gi pions faces 7873.1 285.2
Lo A ee 4354.6 172.6 OA ai hae SAS 3 5430.8 227.3
vo A OST EL a a 3314.1 142.0 MOET, Hah ee oluats «Stat 5969.4 205.0
Mey eascvere ature one 5409.6 242.9
ZU aH NERS si aaa 6106.3 235.0
ns Ltd Sal ha ee 5970.9 242.8
IL A Rd Ee ary Sr Mee get Sp 5921.4 350.1
PAPE avanti tare ice ohare 6117 232.9
Dee a tetra, crite, aare 8468.6 274.6
EVETACC A ois 6 kes 4416.8 177.6 Average .... 6512.8 264.1

264.1—177.6—86.5.
86.5 @ 25c—$21.62.

196 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

TABLE Il.
Comparing the Production of Cows that We Sold With the Production of
Those Substituted for Them.

Cows Sold. :

No. of Date of Test week Pound Percent Lbs. butter Year’s Record.
cow. calving ending. milk. fat. fat. milk. B. fat.
Ae Pa eee Aug. 16 Dec. 26 81.8 5.0 4.09 evi o3 eee
Penh a ata e's wth Oct. 8 Dec. 26 95.6 4.2 4.01 ©) ses eee
a aie nie ¥ abe Oct. 16 Dec. 26 156.1 4.3 6.71)! ee ce aie
L458 Seg eae July 20 Dec. 26 90.9 4.6 4.18 °° ci hi
hs ERE he June 15 Dec. 26 132.0 4.0 5.28 . see eee
5 CHE EAR ARS a A July 25 Dec. 26 119.6 4.2 5.02 | cc, chepane ee
Baye tes Oct.” Dec. 26 116.7 4.2 4.90 + .D~ec eee

DNATA ba x tctdds ae ain Sb. oo 113.24 4.3 488 isitiae See
Cows Substituted.

US GS 2 oes Jan, 31 Feb. 27 202.9 4.2 8.52 7547.8 308.07
Ik ream Feb. 25 Apr. 29 158.7 3.2 5.08 6719.1 221.13
BEA Gee at June 25 Sept. 2 196.6 3.4 6.69 7590.2 261.50
Sy pe ee Sept. 15 Nov. 4 220.5 3.0 6.62 8972.5 263.52
ae 5 tbe Jan. 10 Mar. 10 256.9 3.4 8.73 9454.3 324.08
Beh eeit vios e Dec. 26 Jan. 6 210.9 4.7 9.91 . Agyn ee
beeen che! oxp June 18 July 14 189.0 4.0 756 Siu ee
i) RS ON June 6 July 14 277.8 46 12.68 *...,.07eeeee
Ut Sooner Sept. 17 Nov. 17 263.3 2.8 7.37 steer
Mase aks Nov. 4 Nov. 17 264.8 3.4 9.00 —. issn 4

PUMA os 2 Sate did aor urease vente 224.14 3.6 8.21 8056.78 275.78

Cows Nos. 1 and 9 did not complete a year.
This condition could be found in many herds. The wise farmer will
protect his own interests and test his cows.

Table II. shows what happens when a farmer becomes a
dairyman. The owner of this herd after testing twice, discoy-
ered that his cows were yielding only 4.88 lbs. of butterfat per
week. They were ordinary nondescript cattle which he sold and
replaced by high grade dairy cows. Both the old and the new
are compared in Table II. showing that with all things com-
parable the latter were practically twice as good as the former.
This man began to see the dawn of prosperity and bought more
high grade cows with the result that now he has an excellent
herd yielding between 8,000 and 9,000 pounds of milk and well
above 300 pounds of butter fat. His o1iginal herd would
always have kept him in the rut. |

ILLINOIS STATE DAIRYMEN’S ASSOCIATION

TABLE Ill.
No. : re 8 xR =
co ha nara Me
“et a aka a
OE Re = ta ae
Best cow...24 4337.2 4.96 215.55 18.53 .921
Poorest
OOM sic 3s 26 1845.8 4.24 78.34 5.46 .237
Av. of herd... 3314.1 4.28 142.05 18.43 .576
No. Days
cow. in milk.
eat 4 a0 207 2399.4 4.64 111.34 11.59 .537
eee ye 2 236 2577.8 3.26 84.04 10.92 .356
- Pee 236 3495.2 4.22 147.69 14.81 .625
Ee 204 3521.1 4.75 167.30 15.04 .714
eS Whore tre 258 3019.7 4.70 141.95 11.70 .550
OR NOSES 255 3804.5 4.92 187.37 14.91 .734
ae Bae 20e0.t 4.54 133:21 12.75 .579
oe eae Bae 2o0e.9 6:21 151.57 12.51..653
Ane eee 246 3931.5 3.66 144.02 15.98 .585
Nar teneta G's, « 230 3222.8 4.00 129.11 14.01 .561
A a sbi 249 3654.0 4.07 148.76 14.67 .597
ee arti i 246 3496.3 4.75 166.36 14.21 .676
eee cea 227 4249.7 4.19 178.10 18.71 .784
Mees oats 365 3543.2 4.42 156.64 9.70 .429
an ee 206 3154.4 4.61 145.85 15.79 .708
Bc tache-cs Me 251 3016.9 3.93 118.84 12.19 .473
| Serer 233 3004.2 4.00 120.27 12.89 .516
ee 249 4336.0 3.23 140.387 17.41 .563
oe Ea oe 213. 3320.9 4.09 135.95 15.59 .638
Jt i eae 273 4187.3 4.438 185.76 15.33 .680
0 a ae 206 3114.1 4.28 133.48 15.11 .647
Metin aes sé. 8 239 3190.8 3.94 125.81 138.35 .526
a 234 4337.2 4.96. 215.55 18.52 .921
ae 216 2594.2 4.23 109.77 9.39 :3897
ete ase) 338 1845.8 4.24 78.384 5.46 .237
82854.6 3557.45

A herd in which quantity

quality.

$952.85 $879.25

at $1.15 per

Value milk
100.

$49.87

21.22

$38.11

$27.58
29.64
40.19
40.49
34.72
43.75
33.73
33.39
45.21
37.06
42.02
40.20
48.87
40.70
36.27
34.69
34.54
49.86
38.19
48.15
35.81

at 25c lb.

Valusd B. F.

$53.88

19.58

$35.51

$27.83
21.01
36.92
41.82
35.48
46.84
33.30
37.89
36.00

32.27 .

37.19
41.59
44.52
39.16
36.46
29.71
30.06
35.09
33.98
46.44
23.37
31.45
53.88
27.44
19.58

Age.

7

2

DO PHNEATNTTRAAEANNATIMAOANAMUFrAN NL

197

Breed.

Gr. Jersey,

Native.

Jersey
Jersey.

Gr. Jersey.
Gr. Jersey.
Gr, Jersey.
Jersey

Gr. Jersey.
Jersey.
Holstein.
Gr. Jersey.
Jersey

Gr. Holstein
Gr. Jersey.
Gr. Jersey.
Native.

Gr. Holstein.
Native.
Holstein.
Gr. Jersey.
Gr. Jersey.
Gr. Jersey.
Native.

Gr. Jersey.
Angus.
Native.

of cows was given more weight than

In Table III. you will note the yearly performance of 25

COWS.

This herd shows what may be expected when the cattle

are inferior as is so often the case. The best yielded only 215.5

198 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

pounds of butterfat while the poorest produced only 78.3 pounds.
The average of the herd was 142.00 pounds of butter fat which
indicates that the cattle did little more than pay their keep.
In contrast to this is the report of a neighboring herd given in
Tabue IV. ‘The first five cows yielded over 400 pounds of butter
fat per year. The best one producing 477.3 pounds of fat; the
poorest 161 pounds. ‘The average of the herd is 350 pounds
of butter fat per year. ‘These figures tell the story as plainly
as words. Note the difference in these herds and then let each
decide whether he will keep a so-called farmer’s herd or be a
dairyman.

TABLE IV.
: 5 ;
= 3 on Se ee
NGOs Pes as 8 aa ue HS = Breed.
q a a _ Ve)
2 So | A, Se hed : 3% .
ne Pee | tas -o 20 xaos =~ 0)
io) ow Oo ra PR Sam 8 8 bh
H Gu Ea < < > > <
Best cow... 1 6911.4 6.91 477.3 21.80 1.50 $79.48 $119.32 6 Jersey.
Poorest
COW. » ss 9 3477.6 4.64 161.46 28.22 1.35 39.99 40.36 15 Gr. Angus.

Av. of herd.. 5921.41 5.94 350.17 21.10 1.25 $69.09 $87.54
No. Days

cow. in milk.

SS ckere S 317 6911.4 6.91 477.3 21.80 1.50 $79.48 $119.32 6 Jersey.

Se eee 337 6746.8 6.00 405.0 20.02 1.20 77.58 101.25 7 Gr. Jersey.

tate cua lare 288 6734.1 6.38 429.7 23.37 1.49 77.44 107.42 6 Gr. Holstein.

ase ew, 323 7349.1 5.58 410.35 22.75 1.27 $4.51 102.58 7 Gr Jersey:

ne 294 6739.7 6.19 416.93 22.92 1.41 77.50 104.23 8 Jersey.

Of ame 272 5485.0 4.85 266.00 20.16 .977 63.07 66.50 8 Gr. Shorth’n.

aia e eiere 307 5562.1 5.63 313.44 18.11 1.02 63.96 78.36 1 Gr. Shorthn,

Or tiie she 263 4286.9 6.33 271.40 16.30 1.03 49.29 67.85 15 Gr. Shorth’n.

Die es ets 119 3477.6 4.64 161.46 29.22 135 39.99 40.36 15 Gr. Angus.
53292.7 3151.58 $612.82 $787.61

Why Is the Farmer’s Cow Unprofitable.

There are many reasons for this. It is a well recognized
principle that returns from any effort are in proportion to the
energy and business foresight put into it. The reason that
so many herds are unprofitable is to be attributed to the men

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 199

rather than to the cattle. There is a crying need for intelligence
in the management of our herds. Thoughtful wide-awake men
who will not persist in standing in their own light will do more
for the industry than anything else. Wherever a census of
creamery patrons has been taken, it develops that those who
will not read dairy literature are invariably receiving the low-
est returns per cow. Recently the owner of an inferior herd
asked $100.00 in lieu of the annoyance incident to having his
herd tested by the Experiment Station without expense to him.
Verily, to some, darkness is preferable to light, so much so that
they are willing to pay the difference. Many cows are inferior
and should be removed. Many are improperly fed and not
comfortably housed which greatly reduces their returns.

The scales, test-and an ax need to be carefully employed
and after the poor ones have been sorted out the good ones may
be bred to a pure bred sire, which if continued for several gen-
erations will result in a startling improvement. Before we will
get this improvement, there must be a greater appreciation
for better blood, and a willingness to accord it conditions in
which it can do its best work. |

Herbert A. Hopper,
University of [linois College of Agriculture.

———— <a:
MOAN

200 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Directors’ Meeting at Springfield...

Directors of the Illinois State Dairymen’s Ass’n met at the
State Fair in Oct. 1906. The session being held in one of the
dairy barns. Pres: Wiggins presided and the Secretary made
a report in the matter of location for the next state convention
After a discussion of the report, it was decided to hold the
next convention in Joliet in connection with the meeting of the
Will County Farmers’ Institute, Jan. 16-17-18-19. The Secre-
tary was instructed to arrange the program and make all pre-
parations for the convention and to co-operate with the institute
so as not to have a conflict in program.

Directors’ Meeting at Quincy.

Directors of the Illinois State Dairymen’s Ass’n met in
Quincy during the February convention of the State Farmers’
Institute, 1907, Treasurer Coolidge and Secretary Caven, Direc-
tors Wiggins, Mason, Jansen, Campbell, Kimzey being present.

Upon motion the President was directed to appoint a com-
mittee on location of the next annual convention, and to deter-
mine the time for holding such meeting. _

President Wiggins made an oral report of the work the
association had been lately doing and presented a copy of a letter
he had written to the State Board of Agriculture in regard to
the dairy exhibits at the state fair and the management of the
dairy building.

That copy is here presented as follows:

Springfield, Ill., February 18th, 1907.
To the Honorable
State Board of Agriculture,
Springfield, Ill.
Gentlemen :—For. a number of years, our State Fair, as
well as the various Dairy Associations, have offered premiums for
exhibits of cheese and of butter at their respective shows, but

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 201

it is only within comparatively recent times that the importance
of creating a classification for milk and for cream, in which
the necessity for sanitary conditions in its production and care
could be emphasized, has been realized.

At the annual meeting of the Illinois State Dairymen’s.
Associations held in Joliet in January of this year, it was the
desire of the members and dairymen there present’ expressed
by the unanimous adoption of a resolution to the effect, that
your Honorable Board do make such a classification for the
State Fair to be held this fall.

Should you see fit to grant our request, the National De-
partment at Washington, D. C., has agreed to send an expert
without expense to your Honorable Board, to score the exhibits
which may be submitted.

We submit herewith the classification followed by the Na-
tional Dairy Show in 1906, and which proved eminently satis-
factory to the dairymen:

CLASSIFICATION OF THE EXHIBITS.

The exhibits were divided into three classes as follows:

Class L. Certified Milk :—This comprised all the milk sold
under a guaranty as to its purity, chemical composition, and
bacterial content, most milk of this class being produced by ex”
pert dairymen in various localities under the direction of the local
milk commissions. |

Class II. Market Milk—A large percentage of the milk
supply of our cities was covered by this class, which of course
included all milk that is not sold under any guaranty as to its
character:

Class III. Cream—This was to be sweet cream, unpasteur-
ized and free from preservatives. In fact it was specified that
none of the products should be pasteurized. Pasteurized pro-
ducts were not included, principally because the work was more
in the nature of an experiment and it was thought best not to
include too many classes in the first attempt.

202 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Trusting that you will realize the importance of aiding
better sanitary conditions of milk products by offering suitable
premiums for the above classification, and assuring you of the
hearty support of the dairymen of the state in making this ex-
hibit a success, I remain,

Respectfully yours,
L. N. Wiccrns, President.
Ill. State Dairymen’s Association.

He also presented a copy of the bill for the regular appro-
priation to the association which bill was later passed by the
legislature supplying the money under which the association is
doing its work this year and will do its work next year.

The following is a copy of the bill.

A BILL.

For an act making an appropriation for the Illinois Dairy-
men’s Association.

SECTION I—Be it enacted by the people of the State of
Illinois, represented in the General Assembly: That the sum of
Two Thousand Five Hundred Dollars ($2,500.00) per annum
for the years 1907 and 1908 be and the same is hereby, appro-
priated to aid the Illinois Dairymen’s Association in compiling,
publishing and distributing its reports, and other necessary ex~
penses.

SECTION II—The Auditor of Public Accounts is hereby
authorized to draw his warrant upon the State Treasurer for
the sum in this act specified, on bills of particulars certified to by
the officials of said association, to the order of the president of
said association, and the State Treasurer shall pay the same out
of any funds in the treasury not otherwise appropriated.

The election of a secretary for the ensuing year was the
next business and Geo: Caven was reelected to that position. —
Adolph Meyer of Greenville was duly elected treasurer to take
the office when the business of the year had been closed, or on
July 1, 107, when the new appropriation became available.

President Wiggins reported on the operations of the feed-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 203

ing stuffs law in the state and the conferences he has had with
the state food commission in regard to the matter.

He also reported on the examination of students at the
university to determine their ability as testers of cows in the
state and announced the names of those who had successfully
passed such an examination and were entitled to certificates of
efficiency, the same to be issued by the Secretary of the associa-
tion and after being properly signed to be sent to the following
students:

Chester Wright, Bloomington
Geo. A. Turner, Hebron
Roy P. Rogers, Farina
Frank M. Chase, Harvard
Harry Coon, Farina
Howard Case, Alta

W. E. Cox, Urbana

W. H. Sanman’ Havanna
Eb: Irish, harina

H. F. Denny, Augusta
Edw. Zummier, Metropolis
Sumner Livingston, Alta
Ed. Mongerson, Wasco

On motion the Secretary was empowered to make usual
offers of prizes for tests of dairy cattle at the state fair.

On motion it was also decided that the accounts of the
Treasurer and Secretary should be itemized so as to show for
what each amount was paid and to so appear in the published
report.

The matter of running a dairy train on the Santa Fe road
was discussed and approved and the Secretary was empowered
to go ahead with the arrangements and carry them through to
success if it was found possible to do so within the available
means of the association:

Reports were read from the Secretary and ‘I'reasurer and
not being complete because the business of the year and not yet

204 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

been closed, they were referred to the President to be audited
by him as soon as the year’s business was entered.

The Secretary was also instructed to proceed with the pub-
lishing of the annual report and to iet contract for such work
to the lowest bidder’ There being no further business the meet-—
ing adjourned. 7

SECRETARY’S REPORT.

Directors, Illinois State Dairymen’s Ass’n,

Gentlemen :—I hereby submit a report of the money re-
ceived and paid out by the Secretary during the year of July
Ist, 1906, to July 1st, 1907, and a brief statement of the work of
the office.

Heretofore the association has confined its efforts to the
annual convention and the sending out of reports of proceedings
of that meeting, but during the year just. closed, besides the
convention, the association ran a dairy train over the main line
of the Santa Fe from Chicago to the Mississippi River and down
their Pekin branch to Morton. ‘This train was run according
to the following schedule:

SCHEDULE OF

Special train in Illinois) March 25th to 30th inclusive, Chi-9
cago to Dallas and Pekin branch, account Illinois Dairymen’s
Association.

Leawre ‘Chicaeo”: oc ics twee 7:50 a.m:
Arrive Millsdale .......... 9:00 a. m.
Leave Millsdale .......... 10°15 a. ne
Aorive: Bled eett*ocsarteieess 10325-a, MH.
Leave ‘Blodeets. . 2s ee Li: 25.4. m.
March 25th. Arrive Lorenzp. .: 02s Fesa% 11:35 a.m.
Leave Lorenzo... eee te 12730'p. mm.
Arrive Coal City... 8687 12 See
Leave “Goal City. 2 lk els 3:00 -p. m.
ATTN 4, PIAZOM 4 iocGe. 5 4, hee bo oe Lowe Ts

March 26th,

March 27th.

March 28th.

March 29th.

eave MaAZON “Moss's « Sei teres 8:30 a.m.
reve VeOTONs «6 ois .6 kcwants 840 a.m
Mesevie: VETGTa (ica 2 ids eres mee 9:50 a. m
mrrive: KInSMan ¢. 2 %%..k.5 10:00 a. m.
Beave Kinsman .. < oi... 6 ccs Lie 15 asm:
mrrive Ransom ..0%%,. 5.4 EL2p' a...
Leave Ransom ............ 2:00 p. m.
Arrive: Kernan eos oc dtese 22 10)p. m.
meave: Kerman: 22h sous 4. Sono PD, Wi.
VENTS ANCONA L's. . cha ole des « 4:00 p. m.
Peer AMICON Os oes hie oesas 5:00 p. m.
mertve, Streator’ i. veiw ek 5:15 p. m.
BeaAVe; Streator: wil. deless sos 8:15 a. m.
errive: Catvoni i.e. nies eee 8:45 a.m.
meee CALON 0) 6a os Ca Seles 10:00 a. m.
eerie TOMICA iid. vb te biota ete 10:10 a. m.
Reaves ToluGa. 2.6 s).e seks. 12:30 p. m.
mrrive: WiDUTD? ) sis clea owe L00' pm
heave WHDUIH: 23.6 Hot. .e otborp. on:
Arrive Edelstein ... esi. 3:00 p.m.
Leave Edelstein ........... 4:00 p. m.
Brive Princeville. wo. 4.06. 4215 pom,
Leave Princeville ......... 8:30 a.m.
PPE V TeAUIPA> 50 Clow te cies 8:50 a. m.
Meave: Laure 9... aes 10°15. a. me
Arrive Williamsfield ...... 10:30 a. m.
Leave Williamsfield ....... 1:00 p. m.
Arrive Appleton ........... 1:20 p. m.
leave’ Appleton 2:2. os. us 2:20 p: m.
WaTive Surrey 2s).). ees 3:00 p. m.
Weave: Surrey s.s6 5.225068; 4:00 p. m.
merive: CAMEO os.s su jeu bec 4: 10-p. mi.
Meaaver Cameron: jess «)i)cicws a 8:40 a. m.
arrive Ormonde ‘e720 345. 4." 9:00 a. m.
eave Ormonde’... 0.00002" 10515.aem:
Arrive Smithshire ......... 10:45 a. m.
Leave Smithshire ......... 12:00 m.

Arrive Stronghurst ....... 12:20 p. ne.
Leave Stronghurst ........ Des py aes
PAREN TOK | ycciid es otetalaness 2 aos Peay
Tear. POMAR eo ee ncaa 3:45 p.m.
MeeVee Palas voc cient be WY eee 4:00 p. m.
ineave’ Dallas us ators 4:30 p. m.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION

205

206 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Arrive Lone’ Point )i26s 7:00°a.

m.
Leave Long Point ........ 9:30 a.m.
ATTive- Dane 3.3 Soe eee 9:40 a. m.
Lieavte Dang. «ih. tiote s Aree 10:40 a. m.
Arrive Besson’ souk. gases: 11:10 a.m.
. Leave. BENSON iG «icy. at 12:10 p. m.
March 30th. Arrive Roanoke. 0.227 .45. 12:20 p. aay
Leave Roanoke .......s..- 2:30 p. m.
Arrive Washington ....... 3:00 p. m.
Leave Washington ........ 4:00 p. m.
Arrive, MOFLON <:s.4 > 57a ee 4:20 a.m.
Return to Chicago after 5:30 p. m.,

this date.

The territory covered is new in dairying and while we
found farmers generally anxious to learn about the possibilities
of dairy farming, we found a great many who had very limited
ideas as to the value of the industry or how it should be con-
ducted in order to insure a profit. For example; the expression
was heard a number of times, that land in that part of the state
is too valuable for dairying, when in fact it is the only branch
of farming that will make possible a profit on the valuation that —
these farmers put upon their land.

During the week the dairy train was run, the weather was
exceedingly favorable for outdoor work and gave promises of
an unusual early opening of Spring. On that account many far-
mers were in the field plowing and sowing oats and the attend-
ance at the train meetings was not as large as would have been
the case, had the weather been the usual variety for the last of
March.

The dairy train consisted of an engine and baggage car,
two day coaches and a sleeper. In the baggage car were shown
separators and other dairy supplies.

The day coaches were used for the meetings and the sleep-
er was for the accommodation of speakers, officers of the asso- —
ciation and others in charge of the train.

Stops were made at the various places and if the audience
was large enough to fill both coaches, speakers were provided
for each during the time the train was at the station and time
was also given for the audience to inspect the dairy machinery

s - J
a . :
. | Qk Wi
* a | 7
: . ~ .
: *
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-
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4
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.7 : 1 |
3 t
} j
.
.
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, « ‘
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:
= f ‘
aad be! - - ’ y “ey a ‘ ie
- . Y ' he a
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* iy
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; J ‘ s fi )
, J
hed bs
e ~_ FP d
é “ me,
* 7? ; . ° cy
: e ’ « ae
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.
e . 3 q 4 x f ' |
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* A
. - Py ’ -?
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: ia ~ Te Ly J
*
' : P
) “ ; 4
. oi P F
= 4 4 » ™ .

W. E. JANES, Hinsdale.

A. F. JANSEN, Effingham.

Elected Directors of Illinois State Dairymen’s Association
vention,.January, 1907,

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 207

and supplies in the baggage car. Where there were enough
children to make a separate meeting for them such was held in
one of the cars.

During the week the train made thirty stops and the total
attendance of farmers was in the neighborhood of 3200. This
number of farmers were talked to at a very light expense. The
whole cost to the association above the returns for sleeping car
service paid by the representatives of the supply firms, was
not more than $200.00. Of course the expense of the train it-
self is not included, as the Santa Fe railroad realizing the im-
portance of building up dairying along their line of road gave us
the train free and the service of the men who operated it, the
association having to pay only for the sleeping car.

We believe that the train was a splendid investment and
that the foundation for future dairy growth in that section was
laid and that the results will be greater in the future than they
appear at the present time.

We believe that the dairy train idea should be encouraged
wherever we can have the co-operation of the railroads and that
similar trains should be run wherever the occasion arises.

In the matter of expense of the Secretary’s office, some of
the items are larger on account of the extra work of the office
in arranging for the dairy train, but otherwise they are practi-
cally the same as in former years.

The chief expenses are for postage and traveling expense
and in this report we have expenses of the dairy train some of
which would not appear in future enterprises of that kind. For
example; the banners used on the car to designate the purpose
of the train, are in good order and capable of service on future
trains. 3

In the matter of postage expense, will say that from the
Secretary’s office were mailed out 270 copies of the annual re-
port to members in the state and to other places where inquiry
was made for them. The postage on each was eleven cents.
550 programs and posters at two cents were mailed out and for
six weeks prior to the Joliet convention, articles were mailed out

208 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

each week to from fifty to one hundred and fifty papers in the
state advertising the coming meeting. ah
The postage item in connection with the dairy train was
also quite heavy and the other items are covered by receipted
bills audited by the President of the association.
The following statement shows various items received and
paid out:

PAID OUT.

ptamipse. 2.8 ae leek eas 4 plea ee oy $ 69.87
Kxpress; dreight) cartage 2... 30 i a 22.30
Traveling “6.5 5 6 VE oe Ge 46.98
Telegrams and ‘Telephones’... 2." Jo0..) 7 ee 5. 30mm
Envelopes (reports, programs, oy Jive. het 7.89
Banners.and: Repairs Dairy train ........') io) eaeee 52.30
Hotel (Joliet) Expense Speakers and officers ......... 56.50
aid \Vreasurer. Coohdse ica: 4 Sas ad. oe eee ae 462.30
Chairs. in exhibit hall Joliet... 03). 6... 625s se 4.95
5 PCG ag Bo 0) Nas ee MRO CMR RLU SE 5.00
tenographer’s expense ........ siebiesis ees 4.65
E-xhrbit. Hall,-Sion-and Cards.a v2) 4.) . 2. ae eee 7.45
P21 0) AO MON DR GEEE PU RRM en le 3.50
Biche WARP C yo vans ay eee Be ba ee dat caer a oa .40
Printing, folding, ete. ia a Oe 19, '7a
Miscellaneous *'s.5 45.01.04 - Savysestgace » +400 oa hele 2.45

VORA «On Ts a ty Bie sed oe pS eee $771.68

RECEIVED

Treasurer Goolidge.n. 5... ose. a eee ee $ 50.00
Hraneis | 1). Moulton. Co.) see its Ss) 10.00 ©
Colonial ‘Satt: Cor 02 a a eee eee r 10.00 ©
Monroe Hotel .(Butter). ss .0.4 2 a res 60.00 —
Blane Ge rtauke >. og... ks cles eee eee 10.00
WY elt- Richardson Cog 3... a ae a eae ee 20.00
PS, Word’ Goer sesh Obi! ani aes ren tn o 5 ann 20.00
Piamond "Crystal Salt1Co. oe Feat meee a a 10.00

mu rt, atber ‘Creamery sup. Co: i... eon he.) 10.00

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 209

MEE. ee ee ee din ake OO
Meme senarator Co. ...........5..-5.- a rots 25.00
Stemecurer lub Co. ..........:. APT DRG: Wa eto) F100
SPER IT (COS cece baie hae Ce ce ete wale hs 20.00
ree MIS. (CO... ae fa cag onteleed Stil he eee
MERU CO... ee ee es ee MES eA, Bye 10.00
IMO... ois ee eae aed a oe og we wi 10.00
Meera MCHNE, CO. 0 ees eee selec wes 35.00
eae aboratory ... 2... ee ees wd a eas 10.00
RMIT. es os eos es ie eee ee baa wee hs ba ene
Se 8 oe be ne cb ea wes 8 i OOO
Empire Cream Sep. Co. ......... ae Ae cee Peat a 10.00
Memberships ..... Beene ce ee Ruri 1h Ba cee, SEA, Geb ea PEAS a 150.00
sac oe eat shuepe' ga v a.bhe era oe 134.00
Seenemmemtmarvester CO... 2... see oe e's bates doles 10.00
SS 1 a 39.38

E32) eS SON, oo ay aah oy Yah $771.68

TREASURER’S REPORT.
Galesburg, Ill., July 1, 1907.
To the Board of Directors of the Illinois Dairymen’s Association I
would submit the following report of the financial condition of the Asso-
ciation to this date.

Receipts.
eeemeemrmo Hand IASt year i... 6... wae te wc kc ce cece cews $ 298.89
een state appropriation .......6. ..dsccccscccececs 1500.00
From Geo. Caven, Secretary ..... bd PPR SEO PNAS Ni OPEN MEAP NE” [ree ae 462.30
MER BM G12 oS Ge ba ccaua-c''s inua.d.. os mieigib dishes resiarctbacg cake $2261.19

Approved—Lewis N. Wiggins.

Disbursements.
Date. No.

1906. Voucher. To Whom Paid. Purpose. Amount.
eee ) eco Otis C. Murray ...... Premium $10, Butter $5....$ 15.00
oes ogee YW. R: Kimzey ....... Springfield expenses ...... 12.10
Oct. 24 955 Henry J. Youngs ....Chicago and Springfield

CRBONEES | GL Saieiia ane nee 16.08
mew 2% 956° Geo. Gaven .......... Salary as secretary ....... 100.00

meet 957 Geo. Caven ..%...-... Expense of mailing reports 50.00

210

Date.

1906. Voucher.

Dec. 18
Dec. 18

Dec. 18
Dec. 18

peak
Ve)
—)
~]

Feb.
Feb.
Feb.
Feb.
Feb.
Feb.

DPAD.HAADDMH HD

Feb.

hej
oO
(a)
TAINAN NAAN AANA AA NNN ANARARDAROCARVOA

ILLINOIS STATE DAIRYMEN’S ASSOCIATION

958
959

960
961

962
963
964
965
966
967
968
969

970
971
972
973
974
975
976
977
978
979
980
981
982
983
984
985
986
988
989
990
991
992
993
994
995
996
997
998
999
1000
1001

To Whom Paid.
John Coolidge
The Elgin Dairy Re-
port <3
Lowrie & Black
Chicago Dairy Pro-
duce o Seaks

. Campbell: .2.7..5

eevee ee

Creamery Supply Co...
Chicago Produce Co...

Bert L. Thomas
W. R. Kimzey
EE Daven ports 6 iso a
Carl E. Lee
Henry Wallace
Geo. Caven
Whitehead & Hoag Co.
John Coolidge
ee ae ss ae
Louis Neilson
Geo.W. Hoppensteadt..
A. B. Conant
Robt. Moren

Wm. Englebrecht ...
R. N. Zimmerman ..
David Van Patten ..
Peter Nelson

J. L. Cooksley
Wm. J. Kane

C. Christensen
E. T. Moore

E. H. Coulson
Anton Bueler
J. Scheldmiller
Alice M. Cooksley ..
J. G. Goeller
Thos. Slonborg
J. S. Bennington
Chas. Foss
S. W. Miller
John Coldwater

oeeeee

eeererveeve

eoeseveeve

see eee

oer eee ew eee

oeeeeeee

Purpose. Amount.
Springfield expenses ..... 7.00
. Programs,-cards, etc, ..... 56.25
Printing annual report ... 727.17 |
.. Cuts, in. report i.e eee 26.61
Springfield expenses ...... 15.95%
Butter judge expenses .... 3.40
Expense Joliet meeting.... 17.25
Expense Joliet meeting.... 7.44
Expense Joliet meeting.... 9.32
Expense Joliet meeting.... 13.03
Butter tryers: . os. 050s 5.38
Money advanced to Central
Pass. Assn. i.as2eseee 11.00
Expense Joliet meeting.... 5.50 ©
Expense Joliet meeting.... 29.90
Expense Joliet meeting.... 12.81
Expense Joliet meeting.... 10.87.
Expense Joliet meeting.... 49.50
Salary -.i..'.< +s oat een 100.00
Badges for Joliet meeting. 33.35
Expense Joliet meeting.... 12.50
..Prorata $2.20, butter $7.50. 9.70
Prorata $8.80, butter $5.00. 13.80
Prorata $11.00, butter $5.00 16.00
Prorata $5.50, butter $5.00. 10.50 ©
Prorata -.....+ » tee 8.80 |
-Prorata .. 2.00: seu 4.40
..Prorata $2.20, butter $5.00. 7.20
.Prorata ..::.. dose 4.40 ©
Prorata $6.60, butter $7.50. 14.10.
Prorata $2.20, butter $5.00. 7.20
Prorata: «.%. 3. .)spene AP 9.90
Prorata ...... »«:.sSeneee 8.80 |
Prorata $6.60, butter $5.00. 11.60 |
Prorata $2.20, butter $5.00. 7.20 !
Prorata $11.00, butter $5.00 16.00
Prorata $2.20, butter $5.00. 7.209
. Prorata.: <¢oc.. ss be 11.00
Prorata $4.40, butter $5.00. 9.40
Prorata .j535'...:.. 2eareeeee 2.00
Prorata ool...) <.<den cee 8.00
Prorata® ti...) s.r 8.00
Prorata cos. ieee 2.00
Prorata®. 24... (sles ae 2.00

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 211
Date. ‘ (F |
1907. Voucher. To Whom Paid. Purpose. Amount.
eee etuve creo. Pester .......... Prorata ye i Ses. se Slates ms 8.00
eet 200s Geo. S. Bristol....... POratat.te 2s%ts oo Moa es 9.00
Se eee at, Moll 2... cs. e ee PREC E TR Ss a dal A ok eats thee 2.50
See ae aeeo. Prank Koors ........ BAG a is a oe eee ee 5.00
feb. 7 1006 Geo. G. Wilson ...... BULte rR Halal as. “Pe ee ete 5.00
eerie s W. Marquardt .... Butter 2.0.26. we ce ieee 7.50
eee tues oP. ly, Wilson ......... BWERED Saitiycnuee re aap etc eee 5.00
sep. 7 1009 B. M. Campbell ..... Prorata $15.00, butter $5.00 20.00
apse te J. R. Biddulph ....... Premium on cheese ...... 14.00
Deere cy ©. Grege-........% Expense Joliet meeting.... 40.82
eeeteonsuie, i. N: Wigeins ....... Expense Joliet meeting.... 46.85
emeete sl0ts - W. 3d, Fraser ........ Expense Joliet meeting.... 10.52
Feb. 20 1014 L. E. Johnson ....... Phi «Las Vince velo sn eae webs 2.75
meee ee GO. Hayden .....5.. Joliet expenses 6.85
mech. 1 1016 M. S. Campbell ...... Quincy expenses ......... 22.28
ch. 1 1017 Emma W. Higgin-
TN ice ne $s Stenographic report ...... 75.00
tae eee. Mason ........%% Springfield and Joliet exp.. 12.75
eee sien E. Jansen ........; Quincy expenses ......... 12.64
meee 1020 >. B. Shilling ........ Dairy train expenses ...... 10.57
ere mee W..J. Fraser ......:. Dairy train expenses ..... 6.24
ete a a0ee ~ ie. AS Hopper ...... +. Dairy train expenses ..... 12.73
oe a SAS | Sa Dairy train expenses ..... 53.21
Apr. 4 1024 Elgin Dairy Report...Dairy train adv. matter.... 23.00
Apr. 4 1026 Lowrie & Black ..... Freight on reports ...... 12.59
apr. 9 1027 The Pullman Co. ....Sleeper, dairy train ....... 137.50
mor, 9 1028 L..N:. Wiggins ....... Dairy train expense ....... 23.00
mars lezo”) GC. Hunter ......... Photos) daity, train 6.6. 7.00
Apr. 9 1030 Geo. W. Ingersoll ....Letter heads for office..... 8.75
mar. 2 1061 G. S. Conibear }...... Photos-dairy train. ... <<. 4.31
May 22 1082 Joseph Newman ..... Springfield expenses ..... 18.50
May 22 1083 Geo. Caven .......... To balance accounts, 1906
| BMG L90T Ao ss shee eee 39.38
July 1 1034 John Coolidge ....... Quincy expenses, stamps,
REGS te eS dae ewe bento 12.50
TIMID OT PIANG go dnc c e's coin wo eclsweci sdesesesacvbeewe 38.84
Respectfully, 2261.19

John Coolidge, Treasurer.
Approved—Lewis N. Wiggins.

212 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

BETTER THINGS FOR THE DAIRYMAN.

Multitude of Worthless Cows Must Go to the Butcher.

How to Get the Good Ones That Make Big Money.

The actual relation of the cow and the herd to the real
profits derived from dairy farming is little realized by the peo-
ple depending upon this occupation for a living. There is no
line of farming where well-directed effort will pay so large a
profit. Notice I say well directed effort for the profits derived

PROF. W. J. FRASER,
Chief Department Dairy Husbandry,
University of Illinois.

from dairy farming depend almost entirely upon the good judg-
ment and common sense used. ‘The profits on the average dairy —
farm in Illinois today can easily be doubled.

Discovered Only by Scales and Test.

Quite unsuspected these Queens have everywhere honey-
combed dairy society. All of them are dead beats; they will

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 213

|
(WN

|

\!
ey
Nd

Ny

il
i WT Ww AW)

oir ZZ f AMOR A\\
QUEEN AVERAGED i52 POUNDS BUTTER FAT. ak
QUEEN LACKS $2.00 OF PAYING HER BOARD AND LODGING.

never pay for their board. The more of them a dairyman keeps,
the poorer he is. The way to find out—the only sure way—is
to weigh and test the milk of each cow.

WHAT ROSE HATH WROUGHT.
Fifty-Seven Weeks of Advanced Registry Record.

Twelve pounds of butter fat for a single week, is the pro-
duction requirement for admission to the Holstein-Friesian ad-

\ i
~\ AM Rn

\
LRQQYY AN
, \ \ \
RAN
y |
NY, o €s# :
wh Ya 1u\\) FN Naw {(\ VA\K 4\\ At mat y
Sonat ca nine CO BNI wis,»
ww NLA J ine Lo me PCN WA LL el i
- LAP MVS pe ZZ i ¢ ( i " wy, ly yy
Wy GEES BS ag i Ze

ROSE AVERAGED 384 POUNDS BUTTER FAT.
ROSE RETURNS $56.00 PER YEAR PROFIT.

214 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

vanced register. Three times in her third lactation period
Rose made 17 2-3 pounds of butter fat per week. Twenty |
different weeks of that period her yield was more than 12 pounds
per week. For five successive weeks, six months after calving,
her average was 13 pounds of butter fat per week. In her
fourth lactation period there were 16 weeks during each of which
Rose made more than 12 pounds of butter fat; and in her fifth ©
period, 21 weeks. |
Total production for 12 years, 87, 102.3 pounds of milk- ~~
43 1-2 tons—10,248 gallons—1,281 cans gf 8 gallons each—106
wagon loads of 12 cans each; allowing three rods for a team
this would make a procession one mile long—6 carloads, making |
a good milk train.

Butter for 12 years, 4,318.36 pounds, worth at present
prices (25 cents per pound), $1,079.59.

Skim-milk for 12 years, 72,585 pounds, worth at 15 cents
per 100 pounds, $108.88.

Total receipts for 12 years (not reckoning calves nor man-_
ure), $1,188.47, or $99.04 per year.

Just think what the receipts of a dairyman would be whose
herd consisted of 25 cows of this kind—$2,500 per year, not —
counting calves and manure. |

Rose was bought for $50 when 4 years of age. She has
had only ordinary treatment, no better than she would receive
on a good dairy farm. She has not been pampered or fed to
produce the utmost amount of milk.

Rose Is Representative.

Remarkable as is the performance of this grade cow, she
is not heralded as standing apart in unapproachable splendor,
but as a great leader of the thousands of money-making cows
in Illinois.

Illinois has a million dairy cows. Like men, they do not
all travel the same path nor reach the same destination. Whither
are they going, and how far, in their service for the dairyman?
Who has stopped to ask, much less to answer the question?
What difference is there in their efficiency? In the profits they —

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 215

leave in the owner’s pocket at the close of the year? The dairy-
man has been in the dark as to the paths his cows take. But
under the are light of the scales and the Babcock test the part-
ing of the ways is made plain. MHalf of all the cows in Illinois
take the one or the other of the above paths. |

Extensive investigations by the Illinois Experiment Sta-
tion indicate that a fourth of all the cows in this state follow the
left-hand path. That is, they produce no more than the average
of 133 1-2 pounds butter fat, per year. That is the average of
the lowest fourth of 554 cows in 36 Illinois herds tested a full
year by this Station. This path is not the “milky way’’; it lacks
the upward arch, the starry brightness—and the milk.

At 23 cents a pound for butter fat these 139 cows make a
return of $30.77 to the dairyman. At $30 per year for feed—
and who would figure it less—their profit is 77 cents per cow
per year! It takes one of these cows 4 1-2 days to earn one
cent profit, or the fun of milking her 45 times to earn the enor-
mous sum of 5 cents.

But the highest fourth of the 554 cows produce 301 pounds
butter fat, which means an income of $69.32 and a clear profit
of $31.32 per cow (after taking out $38 for feed). These are
the cows taking the right-hand path above. These are certain.
ly the right cows, and the path they take leads right on to the
right things for the dairyman—profit, progress, plenty, an at-
tractive home, wider usefulness, higher education for his child-
ren, and real enjoyment of country life for all the family. And
the right dairyman will take great pains to add this kind of cows
to his herd.

The average cow in that right-hand path is worth as much
in actual profit to the dairyman as 40 2-3 cows in the left-hand
‘path; and 25 cows of this better sort return as much profit as
1021 cows that turn to the left.

As seen above, the poor cows naturally find their way to a
poor barn, a poor home, a poorly kept farm and poor dairyman
—and in the end, the dairyman will do well, after slaving hard
for years, if he does not find his way “over the hills to the poor-
house.” If all these things are not met with on that cow path.

216 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

it will be no fault of the great bovine procession traveling that
way.

Not only individual cows but large portions of herds, and even
whole herds, take the wrong path at the parting of the ways. Of
these 36 herds, all the cows of the poorest herd averaged a pro-
fit of but $1.74 per cow per year. The average cow of the best
herd is worth more than 24 cows of the kind that forms the poor-
est three herds. The writer knows three other dairy herds the
milk returns of which show a profit of but 62 cents per cow for
the year. While in the same neighborhood are three herds the
milk of which averaged a profit of $60.94 per cow. One cow
of this kind equals 96 cows of the other three herds. And in
another locality the same kind of a contrast came to the writer’s
attention.

A little pondering of these divergent cow paths may hells
the dairyman to make a good turn for himself—turn on the light
of the scales and test—turn off the poor cows to the butcher—
and turn all his attention to the high-producing cows that make
a specialty of turning feed into milk and money. It all depends —
on which path the cows take—and which cows the dairyman
takes. |

The profitless cow is a real and living issue and a large one
in dairying for bread and butter. One of the greatest and easi-
est steps of improvement in the dairy business today is to dis-
cover and weed out these poor cows. Isn’t it time to stop guess-
ing at these vital elements in the profit of the dairy business and ~
to find out for sure—by weighing and testing the milk—what
each individual cow is earning for the owner. |

We all know there is a difference in dairy herds as well as
in individual cows. But do we clearly understand that some
Illinois herds do not pay for the feed given them? ‘That other
herds pay too small a margin of profit to justify the investment
in money and labor? And that still other herds are making
their owners big money? When we realize this it is easy to see:
how profit can be doubled. Do dairymen in general know that
these differences rest on plain causes that may be readily under-—
stood, and that a change from the poor herd to the highly prof-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 217

itable herd is a comparatively easy matter, within the reach of
any farmer who is able to keep cows at all?

Ten years’ observation of Illinois dairy herds and the indi-
vidual testing of more than 800 cows in forty herds, has given
the speaker positive evidence of the practical worthlessness of
about one-fourth the cows in these herds and the exceedingly
great efficiency and value of the best one-fourth. Both these
classes of cows are common in every community. As a rule
there are some of each in every herd.

No Accounts Kept.

It is equally surprising that these poor cows are not known
to the owner; their demand on his charity is not suspected. It
is very hard to find a dairyman who employs any means what-
ever of knowing the exact returns from each cow in his herd.
The ordinary dairyman has no idea of how much milk, butter
fat or butter each animal produces in a year, or how much it
costs to feed her. The natural result with the majority of our
dairy farmers is large investment of money and labor for too
small returns.

Few if any herds we have tested contained no cows of low-
est fourth that produce only 133 pounds fat. Nearly every
herd also has some good cows producing over 300 pounds fat.
Have a profitable standard and raise this each year, selling all
cows that fall below this standard. This is easily done and it
requires much less energy to weed out the poor cows than it
does to continue to milk them.

‘Such records as we have discussed indicate that one-fourth
of all the dairy cows in the state may be placed with Rose in the
same general class of high-producers. This is made still more
emphatic by the contrast of the poorest one-fourth of the same
554 cows, yielding an average of only 13314 pounds of butter
fat.

The Mission of Rose.

The 12-year record of Rose and her pioneer identification
- with these discoveries (all made by weighing and_ testing the

218 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

milk of individual cows throughout the year) have given Rose
a distinct mission to dairymen everywhere—a mission of far
more value than the tons of milk she gave and the dollars she
returned her owner. And this is her message: “In almost
every dairy herd are several very good and several very poor
cows, but the dairyman doesn’t know how good or how poor
they are. The difference is surprising and vital to the dairy
business. It is the difference between success and failure, be-
tween poverty and plenty. Find out what each cow is doing—
or isn’t doing—(by weighing and testing her milk.) Keep the
good cows and keep no others.”

Let the memory and record of Rose ever stand, first, for a
definite knowledge of this difference in production, and second,
for a settled policy of improvement of the herd. Standing for
this, Rose will yet save the dairymen who are milking the million
cows of Illinois 4,000 times $1,200 every year instead of re-
turning one owner $1,200 in twelve years.

Thousands of Profitless Cows in Illinois.

Queen and No. 3 are not alone in this losing business. The
speaker knows from actual testing of 800 cows in 40 different
herds that there must be thousands of individual contrasts as
great or greater than this in the dairy herds of Illinois.

How Does It Come That We Have So Many Poor Cows in Illinois.

A large portion of [linois dairymen are not raising their
heifer calves, but buying their cows. ‘This means there is no
provision for perpetuating the dairy herd or the best cows in it;
in a few years all the good blood of the present herd will be gone.
This is a ruinous practice to the dairy business.

The cow buyer has no such natural advantages for getting
good cows as the dairyman has. The latter has the mother cows
and knows something of their milk record; he has cheap feed
and the necessary equipment; calf raising is a part of his busi-
ness. It is absurd to suppose that the dairyman can buy as good ~
cows as he can raise. A prominent dairyman of the state says
of his grade herd: “The heifers we raise from our best cows

Cow No. 1.—Average record for three years, 11,390 pounds milk; 405
pounds butterfat.

From the same feed this cow produced 1.88 times as much butterfat as
cow No. 3.

Returns a clear profit of $42.60 per year.

Cow No. 3.—Average record for three years, 3,830 pounds of milk, 138
pounds butterfat.

Lacked $2.86 per year of earning her board.

Fifty-two as poor as she found in eighteen Illinois dairy herds.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 219

are better milk producers with their first calves than are the aver-
age mature cows we can buy.” Several of our most progressive
dairymen have said practically the same thing, which means at
maturity that two home-bred cows are equal to three that are
bought.

If breeding means anything anywhere it means that the
cow's quality of large milk production is likely to be transmitted
to her daughter. There is no other animal from which such an
absolute and complete record of performance can be secured as
from the dairy cow. Shall the value of these records to her pro-
geny be thrown away by not saving the good heifer calves?

Nobody else has so many natural advantages as the dairy-
man for raising good heifers, and nobody else has the dairy-
man’s interest in it, or is likely to succeed so well at it. Any
other principal method of replenishing the herd is sheer waste-
fulness of great natural advantages.

Absolutely Proven.

Every man who has had extended experience or observation
in this matter will agree that the pure-bred dairy sire from high-
producing dams, and which is also a good individual, is of pecu-
liar value and great economy in building up the herd. ‘The re-
cords of dairy breeding have proved it conclusively a thousand
times over. No man who studies the facts can doubt it. The
evidence is to be seen in the heifers of every such sire, and in
their contrast with heifers lacking such parentage.

The great difference between the good and the poor cow
cannot be estimated. The study of these 10 years reveals this
fact. I cannot close without referring again to the great con-
trast between the good and poor cows and what this really means
to the dairyman’s pocketbook and the life of his whole family.

Why Dairying Frequently Doesn’t Pay.

Americans don’t take to the idea of chains and slavery, but
many an Illinois dairyman has unconsciously drifted into the con-
dition of the man in the picture. He is not chained to a fellow
prisoner or to a post, but to a common (altogether too common)
brute—to a worthless wilful cow.

220 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

He don’t know where he is going; he simply follows the
cow. That's how he got tied up to this creature; he didn’t
know what he was doing, nor what the cow was doing—or rather
what she wasn’t doing. In fact, there’s been altogether too little
looking and doing in this man’s business. ‘The dairyman has
blindly followed without figuring; he has worked hard with his
hands but little with his lead pencil, and the dollars have come
his way very reluctantly. And as for the cow the only thing
she has done right well is—the dairyman; she is “doing” him
beautifully. If the dairyman ever gets hold of that big key
there’ll be “something doing” in that dairy! He will soon hand
over his end of the chain to the butcher.

The cow is not worried. She is not disposed to look on
the dark side of life as long as she can go where she pleases and
get a living without earning it. Thus far she has found no
trouble in pulling her owner along without his asking any ques-
tions, and she now feels sure that her milk record will never be
inquired into. She doesn’t know about the key within his reach.

That chain has never galled her shoulder, but she has plen-
ty of gall for all that. She has been satisfied to make 133
pounds of butter fat in a year and to return to her owner a clear
profit of 77 cents in 365 days. If the dairyman had 474 cows
of this kind he could make from them just one dollar a day!
With that he could keep soul and body together.

But do not mistake this cow for a rare specimen of an al-
most extinct family. On the contrary she is very common and
popular on all our prairies. She is a cow of consequence and
not to be sneezed at and dismissed from mind. She is, in fact,
a leader; she leads that dairyman (and a great many others)
where she will, while she grazes contentedly. She also has a
following of one-fourth the million cows in Illinois—250,000 of
them have learned bold assurance in using the dairyman’s feed
and barn and time and capital for a cent and a half a week per
head. ‘This cow is right now doing a great stroke of business
in Illinois dairying. ‘The only stroke that can ever get ahead of
her is the stroke of the butcher’s mallet on her head.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 221

It may be said to the credit of this cow that she is not a
vicious animal. The dairyman has nothing to fear from her
horns or her feet. She is a well-behaved creature, familiar to
every farmer, and usually there is nothing suspicious about her
manner. But when it comes to remorseless stealing of the bread
from the mouths of the dairyman’s family, her tribe may well
be classed with the great business sharks that prey upon the peo-
ple. She has kept the dairymen of this state out of fully five
millions of dollars the past year without the slightest shame or
nervousness. And yet the dairyman follows this cow as though.
he had never known freedom from such an encumbrance.

The dairyman who says that dairying don’t pay is ten to
one boarding several cows of that kind in his herd.

The dairyman is not exactly easy in his mind. That chain
is heavy and tight, but he has carried it so long he thinks that
burdens belong with dairying, or he lays the blame to ill luck
or a poor price for milk; or perchance he says he cannot afford
to keep good cows, forgetting that he could less afford to keep
poor or worthless ones.

But see, the hands of science and the most successful dairy
experience have provided him a key to the situation. As soon
as ever he sees it—O, that he might see!—he will make use of
the scales and Babcock test and find out what every cow on the
place is doing for him—or against him. Armed with that.
knowledge, he will never follow that pious old fraud of a spend-
thrift cow again.

The cow for this dairyman stands behind him. She has
learned the knack of turning feed into milk and butter fat. She
represents the average production of the best fourth of the dairy
cows in Illinois, (800 pounds of butter fat per year), and the
dairyman should get better acquainted with her. She is a better
cow than he thought. In fact, he has not thought enough about
this cow or known how many such are in his herd. He cannot
know without using the key—weighing and testing the milk of
each cow for the year. He would have a vastly easier time of
it if he were tied to this cow, and to this cow alone. And as
sure as he uses the scales and test and comes to know each cow’s

222 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

production, he, like all other dairymen who have tried it, will
gradually change his herd to this kind of high producers. And
that will inevitably lead to more profit in his business—to better
education for his family, to a more comfortable home, and to
the conveniences and privileges that go with real prosperity.

The faults-and failings of the worthless cow have can-
celled or concealed the profits of the good cow, just as human
idlers are a tax upon their fellows. The good cow has to do
the work for both. Not knowing the production of either, the
dairyman has overestimated the poor and underestimated the
good. One cow of the good kind, producing 300 pounds of
butter fat per year, is actually worth to the dairyman more than
forty cows of the other kind. When the dairyman knows the
good cows in his herd—knows how good they are—he will be
just as anxious to tie to them as they are willing and faithful to
serve him.

When will the dairyman start the rebellion (and the test),
throw off his fetters, and fill his barn with the kind of cows that
are glad to earn him good money and make possible a better way
of living for his whole family?

WILBER J. FRASER,
Chief in Dairy Husbandry.
University of Ilinois.

a i a lee, ll

|

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 223

SELECTION AND IMPROVEMENT OF DAIRY CATTLE.

An Address by Supt. O. C. Gregg, of Lynd, Minn.

We get the foundation of the knowledge needed in the sel-
ection of dairy stock by noting how the dairy qualities of cattle

O. C. GREGG, Lynd, Minn.
Supt. of State Farmers’ Institutes.

are first developed. The work begins by exciting the udder to
unnatural activity by stripping it continuously of all the milk
secreted. Such stripping or “ milking dry” is a call on nature
for more milk, which leads to a call for more blood (from which

the milk is produced), thence more food to produce that needed
blood.

This order, persistently followed, leads to the formation on
the part of nature of an animal that eats largely—digests and

224 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

assimilates well (requiring an excellent constitution), and ex-
pends additional force in elaborating the milk from the large
quantity of blood produced from the abundance of food con-
sumed.

We can make a condensed summary statement in these
words: The cow eats largely, digests amply, milks abundantly.
Again we can state that “the dairy cow represents a high type of
a great eater, with strong digestion and great milk production.”
Nature will then in wisdom, provide strong jaws for eating,
great paunch for food, great udder for milk and what is of greater
importance still, a vigorous nerve organization to drive digestive
capacity and milk secretion. With such a review of the forces
brought into action in this matter of dairy development, we will
now describe in detail the true type of dairy cow and note the
laws governing its growth.

Vitality.

This part should be very carefully guarded.

Physicians state that the dread disease, consumption, fol-
lows in the track of the cow.

Low vitality tends to poor and diseased blood and from it
we obtain the diseased milk of death. We do not attempt to ex-
amine as a medical expert, but not the following indications of
the strong constitution that we want.

1: Let the umbilical attachment be large. This is a good
indication that the mother of the cow nourished the foetus well.
) 2: Let there be a great depth through the heart and lung
region. ‘This place is below the space marked 2 in the outline.
This should be well rounded out. As you stand before the cow
the forelegs will stand well apart. The reason for this ampli-
tude here is manifest.

3: Let the junction of spine and skull be broad. A strong
attachment here is evidence of a large vertebra, which is ever
present in the dairy family with a vigorous nerve development.
This animal will ever scale low in the bone and muscular system,
but must be strong in the nerve system. A strong nerve SySs-
tem is very good evidence of good constitution.

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION 225

4: Let the hair be oily or well nourished, and the skin
mellow or pliable. These conditions are hard to describe, but
are readily recognized by experience.

These conditions mean good circulation and nutrition.

Nerve Force.

The eyes should be large and full, with a quiet look. The
secretion of milk is part of the passion of procreation. The
udder is supplied with a net work of nerves. The continued milk
giving continually excites these many nerves to action which, in
turn, excite the nerve organization to greater activity. The
brain is the power house of this system, and the full eye means
great nerve power. We might call the eye the nerve gauge.

2: The backbone, which is the casing of the spinal cord,
should be large for reasons given under head No. 3, of previous
sub-head. pny ae id

8: The forehead should be broad and dished. The
breadth indicates brain capacity, and the dishing of the frontal
bone is caused by the eye socket being enlarged to meet the de-
mands of the enlargement of the eye before referred to.

Digestion.

1: The mouth should be large. This breadth of muzzle
is an indication of great intestinal development.

2: The spinal processes at the point numbered 1, should
be prominent, giving a fin-like appearance. This is caused by
the weight of the great paunch pulling at the ribs so that they
hang less obliquely than in native stock, and as each rib is
attached to a single section of vertebra of the backbone, the
change of the rib from the oblique to the more perpendicular
position throws each spinal process up into greater prominence.

Anyone taking the skeleton of the ox and pulling the ribs
toward the front legs, will at once notice this corresponding
change in these projections of the vertebrae.

This indicates then that the animal came from a line of
great eaters.

226 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

3: The spacing from the hip bone to the rib, as shown
by line 3, should be wide. First, for the reason above given;
for if the ribs are brought down and toward the front legs they
are also brought away from the hind quarters. Secondly, the
paunch so unusually developed by the eating capacity of the cow,
compels the breathing to be performed more in the fore part of
the body. This largeness of paunch throws these ribs, at this
point, out of use and as a consequence nature eliminates, or takes
out, the ribs in course of time. May we not safely say that the
floating rib is one that is in process of elimination and will be
dropped? Here then, we have another registry of nature that
the animal is a great consumer.

4: The depth from hip bone downward, as shown by line
4, should be long. This indicates that the digestive process in
this animal is very closely allied with milk secretion. If this
line is short, the animal might eat largely, but expend its force
so obtained in running or roaming about, but not in producing
milk. |

The connection between food, blood and milk is here strong
and unbroken. This is a very important point. |

Anatomy and physiology will unite with experience in tes-
tifying that a poor connection here will result in a poor cow. |

/
|

Milk Secretion.

1: Udder capacity is the first thing to be noticed. The
fore udder is readily seen by the eye. The rear udder extends
upward to that point between the thighs where the skin ceases
to be more ample than on other parts of the body. The hind
quarters will be scant, or “cat hammed,”’ as usually phrased.
This is caused by the depletion of the muscular system at the
udder, and gives the ample space needed for the complete udder
development.

2: The udder should be fine haired, as the continual flow
of blood for generations in great quantities has produced animal
heat in that part to the point of fining or expelling the hair.

38: The udder should have a glandular quality. This is
best known by veins showing just beneath the skin. This is

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 227

evidence that blood is crowding the udder space to the exclusion
of mere fleshy tissue.

| 4: The milk veins will develop with the years and treat-

ment of the cow, by the same law that action will develop any
member; but the holes through the ebdominal wall, as shown
in the figure marked 7, will ever be present at all ages. There
should be on each side one single one and larger at maturity,
auc from that to two or more. ‘The extension of these entrances
toward the front legs are in proportion to the strength of line
dairy breeding. Sometimes these entrances are made, in part,
under the tore leg.

The reason for these indications is, that the large amount
of blood from the digestion and the udder returning to the heart
in its circulation, requires ample entrance room. So the holes
are increased in size and number and the extension of the veins
before entrance is to give more room for the veins without the
abdominal walls so as to adapt themselves to the various atti-
tudes of the body and be free from the weight of the heavily
food-burdened viscera.

~

5: The teats should be of good size and well placed. This
indicates good, strong, well developed quarters in ihe udder.

6: The space numbered 2 in the outline should have a
deeded pitch downward, as opposed to its being rounded in beef
cattle, where it is referred to as the “crops.” This may be
called the form of poverty of the rib. All flesh formers in
quadrupeds are rounded at this point. This space so formed
is the best indication that the animal will be a continuous milker
(unless spoiled by bad handling), for it will not rob the udder
for flesh wr fat forming.

Incidental Indication.
1: The horns should be fine at the base. This is largely
owing to the depletion of the fore part of the body by tlic cor-
responding cievelopment of the rear.

2: ‘The withers, as well as the brisket and the neck, should
be thin for the same reason above given.

228 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

3: The 'egs and tail will be fine, because they are little
used by cattle so carefully stabled and to whom food is brought
by attendants. ‘The fineness of the hand of the professiona! man
as compared with the laboring man’s hand, is a case in point.

4: The hips should be broad and the pelvic arch high.
Both of these points are evidently the outgrowth of the continued
deveiopment of the procreative system. Here we have ample
room for the young and easy delivery of the same. Most, if not
all, of these various points have been more or less understood
as apphed to the cow, but the fatal error has been made in not
tracing the same laws in the conformation of the sire.

The Dairy Sire More Than Half the Herd.

We now take an outline of a noted dairy sire and upon
examination you will find the same laws of form for purpose,
written in his body.

Vitality.

Note it in umbilical attachment, heart and Jung room,
breadth between the fore legs, junction of spine and skull, with
hair and skin of good quality. See under this head, as in case
of the cow, before given.

Nerve Force. |

Here again we have the full eye, the large back bone, the

length of tail, and the broad and dished forehead.

Digestion.
The great mothers have again put their mark on their son,

by giving a broad muzzle, prominent spinal. processes, the wide
spacing of the rib, as at 3, great depth, as at 4.

Milk Secretion.

Strange as it may appear to some, the mother markings are
carried to a still greater extent than that already noted. We
now must give more careful detail. He will also be “cat
hammed,” and udder development will be easily traced by the
fullness of the skin at the point numbered 6, extending the whole
length and breadth of the rear under part of the body, which

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 229

will be easily taken up in folds by the hand. He will also be
fine haired, for reasons given before. The milk veins will be
perceptible, and particularly the entrances as at 7, through the
abdominal wall.

Sometimes two holes will appear on a side, but that is rare.
The entrance near the fore part of the body is also worthy of
note. Here is one of the best places to gauge the strength of
dairy line breeding. ‘The embryo teats should be well placed;
this is of more importance than their size.

Last, but vitally important, the space numbered 2, should
be well pitched, as in the case of the cow. You may lay it
down as a rule that roundness here and meating well down to
the hocks is ruin, in advance, in dairy breeding. Such a sire
will beget heifers that are short in the milking period and tend-
ing to put on flesh and lacking in udder capacity.

Incidental Indications.

Will be the same as noted in the case of the cow, save that
the neck will be muscular, as essential to the fighting qualities
inherent in his sex. So briefly outlined, are the outward signs
of that inward grace of dairy prepotency in the bull that the
dairy world needs today. Many men who knew cows of quality
when they saw them, have never once recognized dairy qualities
in the sire, and have bred good cows to pure bred but worthless
“ pretty’ bulls, and have ruined their herds. Such instances
are continually being brought to our notice. We develop cows
with ample feed and care, and then destroy the gain, so far as it
would affact their heifers, by the use of bad bulls, registered
though they be. A bull that has not enough dairy quality within
himself to mark his own form with, is certainly a poor bull to
use to transmit that quality to others.

The reader will readily understand that the indications,
outlined in this article, are the results of generations of dairy
conditions. Nature adapts herself to those conditions by select-
ing this best form that we have tried to outline. She will per-
sistently push this form to our notice. It remains with men who
have “eyes that see”’ to recognize these signs of desired quality

230 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

and breed form to form and by such line dairy breeding overcome
by heredity the tendency to revert to the original type which
we do not want, and which we can no longer afford to feed and
keep.

In the matter of quality of milk we have not written but
now add, as all sufficient, let the milk test be used. This is the
only safe guide in that matter. So, in addition tto this matter
of selecting by type, we must breed from a line of producers of
good quality of milk, as shown by test.

The Ancestors of a Sire Are Great Factors.

Bulls selected from a line of performers on both sides of
his parentage and that unbroken by one or more that were pedi-
greed non-performers, are safe bulls to use for the improvement
of dairy stock. Such bulls, however, will show the dairy form.

A good dam and a good grand dam go a good ways to
establish quality in a bull.
quality for money asked. We have bought pedigrees and breeds
long enough. Now we want an animal that is worth some-
thing, with the pedigree and breed thrown in.

U

. 72 26
Fia—@"s* Ee
=. "on

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 231

Illinois Dairy and Food Laws

In Force July 1, 1907

An Act to prevent fraud in the sale of dairy products, their im1-
tation or substitutes, to prohibit and prevent the manufac
ture and sale of unhealthful, adulterated or misbranded food,
liquors or dairy products, to provide for the appointment of
a State Food Commissioner and his assistants, to define their
powers and duties and to repeal all acts relating to the pro-
duction, manufacture and sale of dairy and food products
and liquors in conflict herewith.

Section 1. ' Be it enacted by the People of the State of IIli-
nois, represented in the General Assembly :

Provision for appointment of a State Food Commissioner
and the establishment of a State Food Department. ‘That the
Governor shall appoint a commissioner, who shall be known as
the State Food Commissioner, who shall be a citizen of the State
of Illinois, and who shall hold his office for the term of four years
and until his successor is appointed and qualified, and who shall
receive a salary of thirty hundred dollars per annum and his
necessary expenses incurred by him in the discharge of his
official duties, and who shall be charged with the enforcement
of all laws that now exist or that hereafter may be enacted in
this State regarding the production, manufacture, sale and label-
ing of food herein defined, and to prosecute or cause to be prose-
cuted any person, firm or corporation, or agent thereof, engaged
in the manufacture or sale of any article manufactured or sold
in violation of the provisions of any such law or laws. The

232 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Governor shall also appoint from time to time, as required, a
Food Standard Commission, for the purpose of determining and
adopting standards of quality, purity or ‘strength, for food
products, for the State of Illinois, to consist of three members,
one of whom shall be the State Food Commissioner or his repre-
sentative, who shall serve without extra pay; one of whom shall
be a representative of the Illinois Food Manufacturing Indus-
tries and one of whom shall be an expert food chemist of known
reputation, all to be citizens of the State of Illinois, who shall
receive fifteen dollars ($15.00) per day for a period not exceed-
ing thirty (30) days in one year and necessary expenses incurred
during the time employed in the discharge of their duties: Pro-
vided, that said Food Standard Commission, in determining and
adopting a standard of quality, purity or strength, of milk or
cream, shall fix such standard as may be determined solely by
the examination and test of milk or cream.and the can or recep-
tacle in which it is placed.

The said commissioner is hereby authorized to appoint,
with the advice and consent of the Governor, one assistant com-
missioner, who shall be a practical dairyman, whose salary shall
be $2,000 per annum and expenses incurred in official duties.
One chief chemist, who shall be known as State Analyst, whose
salary shall be $2,500 and expenses incurred in the discharge of
official duties. One attorney, whose salary shall be $1,800 per
annum and expenses incurred in the discharge of official duties.
One chief clerk, whose salary shall be $1,800 per annum and ex-
penses in discharge of official duties. Said commissioner shall
also have authority to appoint five analytical chemists, whose
salary shall be $1,200 per annum each; twelve inspectors, whose
salary shall be $1,200 per annum and the necessary expenses in-
curred in the performance of their duties. Three (3) stenogra-
phers at $900 and one assistant clerk at $900 each.

The said commissioner shall make annual reports to the
Governor not later than the 15th of January, of his work and
proceedings, and shall report in detail the number of inspectors
he has appointed and employed, with their expenses and dis-—
bursements and the amount of salary paid the same, and he may

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 233

from time to time issue bulletins of information, when in his
judgment the interests of the State would be promoted thereby.

. The said commissioner shall maintain an office and labora-
tory, where the business of said department may be conducted.
This section shall not affect the term of office of the present
commissioner, and he shall be regarded as having been appointed
under the provisions of this Act.

Sec. 2. Power of Commissioner and Inspectors Making
Inspection.) The State Food Commissioner, and such inspec
ors and agents as shall be duly authorized for the purpose, when
and as often as they may deem it necessary for the purpose of
determining whether any manufactured food complies with the
law, shall examine the raw materials used in the manufacture
of food products and determine whether any filthy, decomposed
or putrid substance is used in their preparation. They may also
examine all premises, carriages or carts where food is manufac-
ured, transported, stored or served to patrons, for the purpose
only of ascertaining their sanitary condition and examining and
taking samples of the raw materials and finished products found
therein; but nothing in this act shall be construed as permitting
such officers to inquire into, or examine methods or processes
of manufacture, or requiring or compelling proprietors or manu-
facturers, or packers of proprietary or other food products, to
disclose trade rights or secret processes, or methods of manufact-
ure. Said commissioner, inspectors and agents shall have power
and authority to open any package, can or vessel, containing or
supposed to contain, any article manufactured, sold or exposed
for sale, or held in possession with intent to sell, in violation
of the provisions of this Act, or laws that now exist, or that
may hereafter be enacted in this State, and may inspect the con-
tents thereof, and may take samples therefrom for analysis.
The employes of railroads, express companies or common car-
riers shall render to them all the assistance in their power, when
so requested, in tracing, finding or disclosing the presence of any
article prohibited by law, and in securing samples thereof as
hereinafter provided for.
~ Sec. 8. Refusal to Assist Inspector a Misdemeanor.) Any

234 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

refusal or neglect on the part of such employes of railroads, ex-_
press companies or other common carriers, to render such friend-—
ly aid, or to furnish such samples for analysis, as provided for
in section 2 of this Act, shall be deemed a misdemeanor, and
shall be punished as hereinafter provided.

Sec. 4. The person taking such sample as provided for
in section 2 of this Act, shall in the case of bulk or broken pack-
age goods divide the same into two equal parts, as nearly as may
be, and in the case of sealed and unbroken packages he shall
select two of said packages, which two said packages shall con-
stitute the sample taken and, properly to indentify the same, he
shall, in the presence of the person from whom the same is taken,
mark or seal each half or part of such sample with a paper seal
or otherwise, and shall write his name thereon and number each
part of said sample with the same number and also write thereon
the name of the said dealer in whose place of business the sample
is found, and the person from whom said sample is taken shall
also write his own name thereon, and at the same time the per-
son taking said sample shall give notice to such person from
whom said sample is taken that said sample was obtained for
the purpose of examination by the State Food Commissioner.
One part of said sample shall be taken by the person so procur-
ing the same to the State Analyst or other competent person
appointed for the purpose of making examinations or analyses of
samples so taken, and the person taking such sample shall ten-
der to the person from whom it is taken the value of that part
thereof so retained by the person taking said sample; the other
part of said sample shall be delivered to the person from whom
said sample is taken. If the person from whom said sample is
taken has recourse upon the manufacturer or guarantor, either
by operation of law or under contract for any failure of the part
of said sample to comply with the provisions of this Act, then
said person from whom said sample is taken shall retain for the
period of ninety days that part of said sample so delivered to
him in order that said manufacturer or guarantor may have the
same examined or analyzed if he so desires.

Provided, that the person procuring said sample may se-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 235

curely pack and box that part thereof retained by him and send
the same to the State Analyst, or other competent person appoint-
ed hereunder for the purpose of making examinations or analy-
ses of samples, and his testimony that he did procure the sample
and that he sealed and numbered the same as herein provided,
and that he wrote his name thereon and that he packed and boxed
said part thereof and sent the same to the State Analyst, or other
competent person appointed hereunder to analyze such sample,
and the testimony of the person to whom said package or box
is addressed that he received the same in apparent good order,
that said sample was sealed, and that the number thereof and
name of the sender, as herein provided for, was on ‘said sample,
and that the seal at the time the same was received was unbroken,
shall*be prima facie evidence that the sample so received is the
sample that was sent, and that the contents thereof are the same
and in the same condition as at the time the person so procur-
ing said sample parted with the possession thereof, and the
testimony of said two witnesses as above shall be sufficient to
make such prima facie proof.

Sec. 5. Manufacturing Adulterated or Misbranded Food
Misdemeanor.) It shall be unlawful for any person to manu-
facture for sale within the State of Illinois any article of food
or drink which is adulterated or misbranded within the meaning
of this Act, and any person who shall violate any of the pro-
visions of this section shall be guilty of a misdemeanor and on
conviction thereof shall be punished according to the provisions
of this Act. |

Provided, that no article of food shall be deemed misbranded
or adulterated within the provisions of this Act when intended
for export to any foreign country or purchaser, and prepared
or packed according to the specifications or directions of the
foreign country to which said article is intended to be shipped;
but if said article shall be in fact sold or offered for sale for do-
mestic use or consumption, then this proviso shall not except
said article from the operation of any of the other provisions
of this Act.

Sec. 6. Possession Misbranded or Adulterated Articles

236 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Provided.) ‘The having in possession of any article of food
or drink which is misbranded or adulterated with intent to sell

the same, is hereby prohibited; and whoever shall have in his

possession with the intent to sell, sell or offer for sale any

article which is adulterated. or misbranded within the meaning
of this Act, shall be guilty of a misdemeanor, and on conviction
thereof shall be punished as hereinafter provided. Proof that

any person, firm or corporation has or had possession of any arti- —

cle which is adulterated or misbranded shall be prima facie evi-
dence that the possession thereof is in violation of this section.

Sec. 7. Term Food Defined.) ‘The term “food,” as used

herein, shall include all articles used for food, drink, confection-

ery or condiment by man or other animals, whether simple, mixed —

or compound, and any substance used as a constituent in the

manufacture thereof.

Sec. 8. Defines Adulteration. That for the purpose of

this Act an article shall be deemed to be adulterated—

In case of confectionery:

First—lf it contains terra alba, barytes, talc, chrome yel-
low, paraffin, mineral fillers or poisonous substances, or poisaa
ous color or flavor.

Second—lf it contains any ingredient deleterious or detri-

mental to health, or any vinous, malt or spiritous liquor or com-

pound, or narcotic drug.
In case of food:

First—lf{ any substance has been mixed or packed wie it®

so as to reduce or lower or injuriously affect its quality, strength
or purity.

Second—lIf any substance has been substituted wholly or in
part for the article.

Third—Ilf any valuable constituent of the article has been —
wholly or in part abstracted: Provided, that in the manufacture —

of skim or separated cheese the whole or part of the butter fats
in the milk may be abstracted.

Fourth—lf it be mixed, colored, powdered, coated, polished —
or stained in any manner whereby damage or inferiority is con- —

ae

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 237

cealed, or it is made to appear better or of greater value than it
really is.

Fifth—lf it contains any added poisonous or other added
deleterious ingredient which may render such article injurious
to health: Provided, that when in the preparation of food pro-
ducts for shipment they are preserved by an external application,
applied in such a manner that the preservative is necessarily
removed mechanically, or by maceration in water, or otherwise,
and directions for the removal of said preservatives shall be
printed on the covering of the package, the provisions of this
Act shall be construed as applying only when such products
are ready for consumption; and formaldehyde, hydrofluoric acid,
boric acid, salicylic acid and all compounds and derivatives there-
of are hereby declared unwholesome and injurious.

Sivth—lf it consists in whole or in part of a filthy, decom-
posed or putrid, infected, tainted or rotten animal or vegetable
substance or article, or any portion of an animal unfit for food,
whether manufactured or not, or if it is the product of a diseased
animal, or one that has died otherwise than by slaughter.

Sec. 9. Misbranded Defined.) The term ‘“misbranded,”
as used herein, shall apply to all articles of food or drink, or
articles which enter into the composition of food or drink, the
packages or label of which shall bear any statement, design or
device regarding such article, or the ingredients or substance
contained therein which shall be false or misleading in any partt-
cular; and to any such products which are falsely branded as
to manufacturer, packer or dealer who sells the same, or as to
the state, territory or country in which it is manufactured or
produced. That for the purpose of this Act an article shall be
deemed misbranded—

In case of food:

First—lf it be an imitation of or offered for sale es
the distinctive name of another article.

Second—lf it be labeled or branded so as to deceive or mis-
lead the purchaser, or purports to be a foreign product when
not so, or if the contents of the package as originally put up shall
have been removed in whole or in part and other contents shall

238 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

have been placed in such package, or if it shall fail to bear a
statement on the label of the quantity or proportion of any mor-
phine, opium, cocaine, heroin, alpha or beta eucaine, chloroform,
cannabis indica, chloral hydrate or acetanilid, or any dirivative
or preparation of any such substances contained therein.

Third—lIf in any package form and the contents are stated
in terms of weight or measure, they are not correctly and plain-
ly stated on the outside of the package.

Fourth—lf it be a manufactured article of food or food
sold in package form, and is not distinctly labeled, marked or
branded with the true name of the article, and with either the
name of the manufacturer and place of manufacture or the name
and address of the packer or dealer who sells the same.

Fifth—If the package containing it or its label shall bear
any statement, design or device regarding the ingredients of the
substance contained therein, which statement, design or device
shall be false or misleading in any particular: Provided, that
an article of food which does not contain any added poisonous
or deleterious ingredients shall not be deemed to be adulterated
or misbranded in following cases:

First—In case of mixtures or compounds which may be
now, or from time to time hereafter known as articles of food
under their own distinctive names, and not an imitation of or
offered for sale under the distinctive name of another article, if
the name be accompanied on the same label or brand with a
statement of the place where the article has been manufactured
or produced.

Second—In case of articles labeled, branded or tagged so
as to plainly indicate that they are compounds, imitations or
blends, and the word “ compound,” “ imitation” or “ blend,”
as the case may be, is plainly stated on the package in which it
is offered for sale: Provided, that the term “ blend,” as used
herein, shall be construed to mean a mixture of like substances, —
not excluding harmless coloring or flavoring ingredients used
for the purpose of coloring and flavoring only; and as applied
to alcoholic beverages, only those distilled spirits shall be regarded ©
as ‘‘like substances’’ which are distilled from the fermented

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 239

mash of grain and are of the same alcoholic strength: And,
provided, further, that nothing in this Act shall be construed as
requiring or compelling proprietors or manufacturers of proprie-
tary foods, which contain no unwholesome added ingredients, to
disclose their trade formulas, except in so far as the provisions
of this Act may require to secure freedom from adulteration or
misbranding. r

Tlird—In the case of mixtures of corn syrup (glucose) or
corn sugar (dextrose) or corn sugar syrup, with cane or beet
sugar (sucrose) or cane or beet sugar syrup, in food, if the
maximum percentage of corn syrup (glucose), or corn sugar
(dextrose) or corn sugar syrup, in such article of food be plainly
stated on the label.

Sec. 10. Confiscation and Condemnation of Misbranded or
Adulterated Foods.) Any article of food or drink or liquor
that is adulterated or misbranded within the meaning of this Act,
and is being sold or offered for sale within the State of Illinois,
shall be liable to be proceeded against in any circuit court, or the
Superior Court of Cook county, or the municipal court of any
city, or before any justice of the peace within whose jurisdiction
the same may be found, and seized for confiscation by process of
law or condemnation. And if such article is condemned as being
adulterated or misbranded, or of a poisonous or deleterious char-
acter within the meaning of this Act, the same shall be disposed
of by destruction or sale, as the said court may direct, and the
proceeds thereof, if sold, less the legal costs and charges, shall
be paid into the treasury of the State of Illinois and credited to
the fund of the State Food Commission, to be used in the en-
forcement of the State food laws, but such goods shall in no
instance be sold contrary to the provisions of this Act: Provided,
however, that upon the payment of the costs of such libel pro-
ceedings and the execution and the delivery of a good and suff-
cient bond to the effect that such articles shall not be sold or
otherwise disposed of contrary to the provisions of this Act, the
court may, by order, direct that such articles be delivered to the
owner thereof. Either party may demand trial by jury upon
any issue of fact joined in any such case, and all such proceed-

240 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

ings shall be at the suit of and in the name of the People of the
State of Illinois.

Sec. 11. Vinegar to Be Branded.) All vinegar made by
fermentation and oxidation without the intervention of distilla-
tion, shall be branded with the name of the fruit or substance
from which the same is made. All vinegar made wholly or in
part from distilled liquor shall be branded “ distilled vinegar,”
and shall not be colored in imitation of cider vinegar. All
vinegar shall be made wholly from the fruit or grain from
which it purports to be or is represented to be made, shall con-
tain no foreign substance, and shall contain not less than four
per cent, by weight, of absolute acetic acid.

Sec. 12. Extracts to Be Labeled.) Extracts made of more
than one principle shall be labeled in a conspicuous manner with
the name of each principle, or else with the name of the inferior
or adulterant; and in all cases when an extract is labeled with
two or more names, such names must be in a conspicuous place
on said label, and in no instance shall such mixture be called im1~
tation, artificial or compound, and the name of one of the articles
used shall not be given greater prominence than another: Pro-
vided, that all extracts which cannot be made from the fruit,
berry, bean or other part of the plant, and must necessarily be
made artificially, as raspberry, strawberry, etc., shall be labeled
“imitation,” in letters similar in size and immediately preceding
the name of the article: Provided, further, that prepared cocoa-
nut, containing nothing other than cocoanut, sugar and gly-
cerine, shall be labeled as prepared cocoanut, and when so made
need not be labeled “‘ compound ” or “ mixture.”’

Sec. 18. Baking Powder—How Labeled.) No person by
himself, his servant or his agent, or as the servant of any other
person, shall, frst, make or manufacture baking powder or any
other mixture or compound intended for use as baking powder;
second, or sell, exchange, deliver or offer for sale or exchangge
such baking powder or any mixture or compound intended for
use as baking powder, unless the same shall contain not less than
ten per cent available carbon dioxide and unless the common
names of all the ingredients be printed on the label.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 241

Sec. 14. Adulterated Spirituous, Malt or Vinous Liquors
Prolubited.) No person shall, within this State, by himself, his
servant or agent, or as a servant or agent of any other person or
corporation, manufacture, brew, distill, have or offer for sale, or
sell any spirituous or fermented or malt liquor, containing any
drug, substance or ingredient not healthful or not normally
existing in said spirituous, fermented or malt liquor, or which
may be deleterious or detrimental to health when such liquors
are used as a beverage, and the following drugs, substances or
ingredients shall be deemed to be not healthful and shall be
deemed to be deleterious or detrimental to health when contained
in such liquors, to-wit: , Cocculus indicus, copperas, opium,
cayenne pepper, picric acid, Indian hemp, strychnine, arsenic,
tobacco, darnel seed, extract of logwood, salts of zinc, copper or
lead, alum, methyl alcohol and its derivatives and any extracts or
compound of any of the above drugs, substances or ingredients,
and any person violating any of the provisions of this section
shall be deemed guilty of a misdemeanor.

Sec. 15. Mutilating Label Prohibited.) Whoever shall
deface, change, erase or remove any mark, label or brand pro-
vided for this Act with intent to mislead, deceive or to violate
any of the provisions of this Act, shall be held liable to the pen-
alties of this Act. |

sec. 16. Sale of Unclean or Unwholesome Milk for Con-
sumption and Unsanitary Containers Prohibited.) No person,
firm or corporation shall offer for sale, or sell to any person,
firm or corporation, creamery or cheese factory, any unclean,
unhealthful, unwholesome or adulterated milk or cream, or any
milk or cream which has not been well cooled or to which water
or any foreign substance has been added, or milk or cream
which has been handled or transported in unclean or unsani-
tary vessels or containers: Provided, that nothing in this section
shall be construed to prevent the sale of skim milk to factories
engaged in the manufacture of skim milk products, nor the sale
of skim milk under the provisions of section 19 of this Act.

sec. 17. Persons Recewing Milk to Wash Cans.) Any
person, firm or corporation who receives from any other person.

242 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

firm or corporation, any milk or cream in cans, bottles or vessels
which have been transported over any railroad or boat line,
where such can, bottles or vessels are to be returned, shall cause
the said cans, bottles or vessels to be emptied before the said
milk or cream contained therein shall become sour, and shall
cause said cans, bottles or vessels to be immediately washed and
thoroughly cleansed and aired.

Sec. 18. Not to Manufacture Food from Impure or Un-
clean Milk or Cream.) No person, firm or corporation shall
manufacture from unclean, impure, unhealthful or unwholesome
milk, or from cream from the same, any article of food.

Sec. 19. Sale of Skim Milk—Cans—How Labeled.) No
person, firm or corporation shall sell, or expose for sale, or have
in his possession with intent to sell, in any store or place of busi-
ness, or on any wagon or other vehicle, used in transporting
milk or milk commonly called “skim milk” without first attach-
ing to the can, vessel or other package containing said milk, a
tag with the words “‘skim milk’ printed on both sides of said
tag in large letters, each letter being at least three-fourths of an
inch high and’one-half inch wide. Said tag shall be attached to
the top or side of said can, vessel or package where it can be
easily seen. |

Sec. 20. Instruments for Measuring Milk and Cream
Standards.) The State standard milk measure or pipettes shall
have for milk a capacity of seventeen and six-tenths cubic cen-
timeters, and the State standard test tube or bottles for milk
shall have a capacity of two cubic centimeters of mercury at a
temperature of sixty degrees Fahrenheit between “zero” and ten
on the graduated scale marked on the necks thereof. For cream
eighteen grams shall be used, and the standard test tubes or
bottles for cream shall have a capacity of six cubic centimeters

of mercury at a temperature of sixty degrees Fahrenheit be-—

tween ‘‘zero” and thirty on the graduated scale marked on the

necks thereof, and it is hereby made a misdemeanor to use any ~

other measure, pipette, test tube or bottle to determine the per

cent of butter fat where milk or cream is purchased by, or fur-

nished to creameries or cheese factories, and where the value of —

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 243
said milk is determined by the per cent of butter fat contained
in the same. Any manufacturer, merchant, dealer, or agent

in this State who shall offer for sale or sell cream or milk pipette

or measure, test tube or bottle which is not correctly marked or
graduated, as herein provided, shall be guilty of a misdemeanor
and upon conviction thereof shall be punished as provided in
this Act.

Sec. 21. Underreading Babcock Test Prohibited.) It shall
be unlawful for the owner, manager, agent or any employe of

“a creamery or cheese factory to manipulate or underread the
Babcock test, or any other contrivance used for determining the
quality or value of milk, or to falsify the record thereof, or to
pay for such milk on the basis of any measurement except the
true measurement, as thereby determined.

Sec. 22. Sale of Preservatives Prohibited.) No person,
firm or corporation shall manufacture for sale, advertise, offer
or expose for sale, or sell, any mixture or compound intended
for use as a preservative or other adulterant of milk, cream,
butter or cheese, nor shall be manufacture for sale, advertise, offer
or expose for sale, or sell, any unwholesome or injurious preser-

servative of any food: Provided, however, that this section shall
not apply to pure salt added to butter and cheese.

Sec. 23. Vehicles to be Marked.) Any person, firm or

corporation, who shall in any of the cities, incorporated towns or
villages of this State which contains a population of 5,000 or
Over, engage in or carry on a retail business in the sale or ex-
change of, or any retail traffic in milk or cream, shall have each
and every catriage or vehicle from which the same is vended,
conspicuously marked with the name of such vendor on both
sides of such carriage or vehicle.

Sec. 24. Illegal Lard.) No person shall, within this State,
manufacture for sale, have in his possession with intent to sell,

offer or expose for sale, or sell, as lard, any substance not the
legitimate and exclusive product of the fat of the hog.

Sec. 25. Lard Substitute.) No person shall manufacture
for sale within this State, or have in his possession with intent

_ to sell, offer or expose for sale, or sell, as lard, or as a substitute

244 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

for lard, or as an imitation of lard, any mixture or compound ~

which is designed to take the place of lard and which is made
from animal or vegetable oils or fats other than the fat of the
hog, or any mixture or combination with any animal or vege-
table oils or fats, unless the tierce, barrel, tub, pail or package
containing the same shall be distinctly and legibly branded or
labeled with the name of the person, firm or corporation mak-
ing the same, together with the location of the manufactory
and the words “lard substitute” or “adulterated lard” or
“compound,” “imitation” or “blend,” as the case may be, or
unless the same shall be sold under its own distinctive name, as
provided for in section 9 of this Act.

Sec. 26. Persons Selling Imitation or Substitute for Lard
to Inform Purchaser.) It shall be unlawful to sell or offer for
sale any “lard substitute’ or ‘“‘adulterated lard” or “compound,”
“imitation” or “blend,” as herein defined, without informing
the purchaser thereof, or the person or persons to whom the same
is offered for sale, that the substitute sold or offered for sale is
“lard substitute’ or “adulterated lard” or “compound,” “imita-
tion”’ or “blend,” as the case may be.

Sec. 27. Sale of Process Butter not Branded Prohibited.)

No person, firm or corporation, agent or employe, shall manu- —

facture for sale, sell, offer or expose for sale, in this State, any
butter that is produced by taking original packing stock butter,
or other butter, or both, and melting same so that the butter fat
can be drawn off or extracted, then mixing the said butter fat
with skimmed milk, or milk, or cream, or other milk product,
and rechurning or reworking the said mixture, or that produced
by any process that is commonly known as boiled, process or
renovated butter, unless the same is branded or marked, as pro-
vided in section 28 of this Act.

Sec. 28. Process Butter—How Branded.) No person,
firm, corporation, agent or employe, shall sell, offer or expose
for sale, or deliver to a purchaser, any boiled, process or reno-
vated butter, as defined in section 27 of this Act, unless the
words “Renovated Butter” shall be plainly branded with gothic
or bold face letters at least three-fourths of an inch in length

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION 245

on the top and sides of each tub, or box, or pail, or other kind of
case or package, or on the wrapper of prints or rolls or bulk
_ packages in which it is put up. If such butter is exposed for
sale uncovered, or not in a case or package, a placard containing
the label so printed shall be attached to the mass of butter in
such a manner as to be easily seen and read by the purchaser.
The branding or marking of all packages shall be in the English
language, and in a conspicuous place so as to be easily seen and
read by the purchaser.

Sec. 29. Illegal Foods to be Seized.) Whenever the com-
missioner or his agents shall have ground for suspicion that any
article of food, found in possession of any person, firm or corpor-
ation, is adulterated or misbranded within the meaning of this
Act, he may seize such article of food and make an inventory
thereof, and shall leave a copy of such inventory with the party
holding such suspected goods, and tag the same “suspected ;”
and he shall notify in writing the person, firm or corporation in
whose possession it may be found, not to offer the same for sale
or sell or otherwise dispose of the same until further notice in
writing from the commissioner. Whereupon the commissioner
shall forthwith cause a sample of said article of food to be ex-
amined or analyzed, and if the same shall be found to be adulter-
ated or misbranded within the meaning of this Act, the commis-
sioner shall proceed with a hearing and subsequent proceedings
as provided in this Act. If, however, such examination or an-
alysis shall show that such article of food complies with the pro-
visions of this Act, the person, firm or corporation in whose
possession such article of food is found shall forthwith be noti-
fied in writing that said seizure is released, and authority given
to dispose of such article of food. Such seizure may be had
without a warrant and said commissioner, and all inspectors
and agents appointed pursuant to law, are hereby given full
power and authority of “policemen.” Any court having juris-
diction, upon receiving proof of probable cause for believing
in the concealment of any food or dairy products or substitutes
therefor, or imitation thereof, kept for sale or for a purpose, or
had in possession or under control, contrary to the provisions

246 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

of this Act, or other laws which now exist or may be hereafter
enacted, shall issue a search warrant and cause a search to be
made in any place therefor and to that end may cause any build-
ing, enclosure, wagon or car to be entered, and any apartment,
chest, box, locker, tub, jar, crate, basket or package to be broken
open and the contents thereof examined.

Sec. 30. Search Warrants to be Issued for Illegal Food.)
All warrants issued pursuant to section 29 hereof shall be direct-
ed to the sheriff, bailiff or some constable of the county where
such food or dairy products may be supposed to be concealed,
commanding such officer to search the house or place where such
food or dairy product, or substitute thereof, or imitation thereof,
for which he is required to search, is believed to be concealed,
which place and the property to be searched for, shall be desig-
nated in the warrant, and to bring such food or dairy product
or substitute therefor or imitation thereof, when found, and the
person in whose possession the same is found, before the magis-
strate who issued the warrant, or before some other court or
magistrate having jurisdiction of the case to be proceeded against
as hereinbefore provided for in section 10 of this Act.

Sec. 31. State’s Attorney to Assist.) It shall be the duty
of the State’s Attorney in any county of this State when called
upon by the commissioner, or any of his assistants to render
any legal assistance in his power to execute the law and to prose-
cute cases arising under the provisions of this Act: Provided,

That no person shall be prosecuted under the provisions of this”

Act for selling or offering for sale any article of food or drugs
as defined herein, when same is found to be adulterated or mis-
branded within the meaning of this Act, in the original un-
broken package in which it was received by said person when
he can establish a guaranty signed by the wholesaler, jobber,
manufacturer or other party residing in this State, from whom
he purchased such article, to the effect that the same is not adul-
terated or misbranded in the original unbroken package in which
said article was received by said dealer, within the meaning of
this Act, designating it. Said guaranty to afford protection,
shall contain the name and address of the party or parties mak-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 247

ing the sale of such article to such dealer, and in such case
said party or parties shall be amenable to the prosecutions, fines
and other penalties as provided for in this Act: Provided, That
no such guaranty shall operate as a defense to prosecutions for
the violation of this Act. First. lf the dealer shall continue to
sell after notice by the State Food Commissioner that such arti-
cle is adulterated or misbranded within the meaning of this Act.
Second. If the dealer shall fail to preserve for the manufacturer
or guarantor and deliver to him upon demand the sample left
with him by the commissioner or his agent.

Sec. 32. State Board of Health to Furnish Samples. ) The
State Board of Health may submit to the commissioner or any
of his assistants samples of food or drink for examination or
analysis, and shall receive special reports showing the results
of such examination or analysis.

Sec. 33. State Analysts Shall not Furnish Certificate of
Purity.) It shall be unlawful for the State Analyst or any
assistant State Analyst to furnish to any individual, firm or cor-
poration any certificate as to the purity or excellence of any
article manufactured or sold by them to be used as food or in
the preparation of food.

Sec. 34. Using Shift or Device.) The use of any shift
or device to evade any of the provisions of this Act shall be
deemed a violation of such provision and punishable as herein
provided. ;

Sec. 35. Master’s Liability, Etc.) Whoever shall, by him-
self or another, either as principal, clerk or servant, directly or
indirectly, violate any of the provisions of this Act, shall be guil-
_ ty of a misdemeanor and punished as herein provided.

Sec. 36. Penalties, License Fees and Proceeds Paid to
State Treasurer. All fines, penalties, and all proceeds collected
from goods confiscated and sold under the provisions of this
Act and other laws relating to dairy and food products, and all
license fees collected hereunder, shall be paid into the State
Treasury.

Sec. 37. Label—Size of Type.) The principal label on
any package of food, as defined by this Act, shall be printed

248 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

plainly and legibly in English with or without the foreign label
in the language of the country where the product is produced
or manufactured and the size of type, if not otherwise described
in this Act, shall be not smaller than EIGHT-POINT (BRE-
VIER) CAPS: Provided, That in case the size of the package
will not permit the use of eight-point cap type, the size of the
type may be reduced proportionately.

Sec. 38. Food Commissioner to Make Rules and Regula-
tions.) The State Food Commissioner shall make rules and
regulations for carrying out the provisions of this Act, and shall
have power to make rules and regulations for the analyzing and
reporting the results thereof, of articles submitted for analysis
by the State Board of Health, and regulating the analyzing and
reporting thereon of samples taken under any law or laws of the
United States by any person hereunder, or furnished by any off-
cer or employe charged with the enforcement of the laws of the
United States relative to the manufacture, sale or transportation
of adulterated, misbranded, poisonous or deleterious foods, dairy
products or articles manufactured from dairy products or liquors.

Sec. 39. Standard of Purity and Strength.) In the en-
forcement of this Act, and in the construction thereof, the fol-
lowing named articles of food stuffs, when offered for sale or
exposed for sale, or sold, shall conform to the analytical require-
ments set opposite each respectively.

Milk shall contain not less than three (3) per cent of milk
fat and not less than eight. and one-half (8.5) per cent of solids,
not fat. ,

Condensed Milk and Evaporated Milk shall contain not less
than twenty-eight (28) per cent of milk solids and one hundred
(100)- per cent of such milk solids shall contain not less than
twenty-seven and five-tenths (27.5) per cent of milk fat.

Cream shall contain not less than eighteen (18) per cent
of milk fat. |

Maple Sugar shall contain not less than sixty-five one-hun-
dredths (0.65) per cent of maple ash in the water-free substance.

Honey is laevo-rotatory, containing not more than twenty-
five (25) per cent of water, not more than twenty-five hundredths

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 249

(0.25) per cent of ash and not more than eight (8) per cent
of sucrose.

Cloves shall contain not more than five (5) per cent of
clove stems, not less than ten (10) per cent of volatile ether
extract, not less than twelve (12) per cent of quercitannic acid,
not more than eight (8) per-cent of total ash, not more than
five-tenths (0.5) per cent of ash insoluble in hydrochloric acid,
and not more than ten (10) per cent of crude fiber.

Black Pepper shall contain not less than six (6) per cent
of non-volatile ether extract, not less than twenty-five (25) per
cent of pepper starch, not more than seven (7) per cent of total
ash, not more than two (2) per cent of ash insoluble in hydro-
chloric acid, and not more than fifteen (15) per cent of crude
fiber.

Lemon Extract shall contain not less than five (5) per cent
of oil of lemon by volume.

Orange Extract shall contain not less than five (5) per cent
of oil of orange by volume.

Vanilla Extract shall contain in one hundred (100) cubic
centimeters the soluble matters from not less than ten (10)
grams of vanilla bean.

Olive Oil has a refractive index (25 degrees C.) not less
than one and forty-six hundred and sixty ten thousandths
(1.4660) and not exceeding one and forty-six hundred and
eighty ten-thousandths (1.4680); and an iodin number not less
than seventy-nine (79) and not exceeding ninety (90).

All Vinegars shall contain four (4) grams of acetic acid in
one hundred (100) cubic centimeters (20 degrees C.)

Cider Vinegar shall contain not less than one and six-tenths
(1.6) grams of apple solids, and not less than twenty-five hun-~
dredths (0.25) grams of apple ash in one hundred (100) cubic
centimeters (20 degrees C.)

Wine Vinegar shall contain not less than one (1) gram of
grape solids and not less than thirteen-hundredths (0.13) gram
of grape ash in one hundred cubic centimeters (20 degrees C.)

250 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Malt Vinegar shall contain in one hundred (100) cubic
centimeters (20 degrees C.) not less than two (2) grams of
solids and not less than two-tenths (0.2) gram of ash.

In the enforcement of this Act and the construction thereof
all articles of food not defined in this Act, when offered for sale
or exposed for sale, or sold, shall conform to the definition and
analytical requirements of the standard adopted and promulgated
from time to time by the State Food Standard Commission:
Provided, such standards for any article of food or drink, or for
any substance used or intended to be used in food or drink shall
be deemed prima facie evidence of the proper standard of quality,
purity and strength of any such article or substance, but shall
only be deemed such prima facie evidence in the trial of cases
brought in the proper courts to enforce the provisions of this Act.

Provided, That nothing in this section shall be construed to
prevent the sale of any wholesome food product which varies from
such standards, if such article of food be labeled so as to clearly
indicate such variation. ~

Sec. 40. Preliminary Hearing by the Commissioner.)
When it appears from the examination or analysis that the pro-
visions of this Act have been violated, the Food Commissioner
shall cause notice of such fact, together with a copy of the find-
ings, to be given to the party or parties from whom the sample
was obtained; and to the party, if any, whose name appears upon
the label as manufacturer, packer, wholesaler, retailer, or other
dealer, by registered mail. The receipt of the post office depart-
ment for such registered notice shall be received as prima facie
evidence that such notice has been given. ‘The party, or parties,
so notified, shall be given an opportunity to be heard under such
rules and regulations as may be prescribed as aforesaid. Notice.
shall specify the date, hour and place of the hearing. The hear-
ing shall be private, and the parties interested therein may appear
in person or by attorney. If, after such hearing, the commis-
sioners shall believe this Act has been violated, he shall cause
the party, or parties, whom he believes to be guilty, to be prose-
‘cuted forthwith, under the provisions of this Act. No action or
prosecution shall be instituted against any person for a violation

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION 251

of the provisions of this Act, unless the same shall have been
commenced within ninety days from the taking of said sample.

sec. 41. Penalty.) Any person convicted of violating any
of the provisions of the foregoing act shall, for the first offense,
be punished by a fine in any sum not less than fifteen (15) dol-
lars, and not more than one hundred (100) dollars, or by 1m-
prisonment in the county jail not exceeding thirty days, or by
both such fine and imprisonment, in the discretion of the Court,
and for the second and each subsequent offense by a fine of not
less than twenty-five (25) dollars and not more than two hundred
(200) dollars, or by imprisonment in the county jail not exceed-
ing one year, or both, in the discretion of the Court; or
the fine above may be sued for and recovered before any justice
of the peace or any other court of competent jurisdiction in the
county where the offense shall have been committed, at the in-
stance of the State Food Commissioner or any other person in
the name of the People of the State of Illinois as plaintiff and
shall be recovered in an action of debt.

Sec. 42. Judgment—Issuing Capias.) When the rend:
tion of the judgment imposes a fine as provided in any of the sec-
tions of this Act, it shall be the duty of the Justice of the Peace or
other court rendering such judgment also to render a judgment
for costs and such Justice of the Peace or other court shall forth-
with issue a capias or warrant of commitment against the body
of the defendant, commanding that unless the said fine and costs
be forthwith paid the defendant shall be committed to the jail of
the county and the constable or other officer, to whose hands said
capias or warrant shall come, shall in default of such payment,
arrest the defendant and commit him to the jail of the county,
there to remain as provided in Section 171 of “An Act to revise
the law in relation to criminal jurisprudence,’ in force July 1,
1885, unless such fine and costs shall sooner be paid.

Sec. 43. Repeal.) All acts and parts of acts inconsistent
with this act are hereby repealed: Provided, That nothing in
this act contained shall be construed as repealing the act entitled,
“An Act to regulate the manufacture and sale of substitutes for

252 ILLINOIS STATE DAiIRYMEN’S ASSOCIATION

butter,” approved June 14, 1897, in force July 1, 1897, or any
part thereof.

Approved May 14, 1907.

In force July 1, 1907.

Food and Dairy Law.

An Act to regulate the manufacture and sale of substitutes for
butter.

Section 1. Be it enacted by the People of the State of Illi-
nois, represented in the General Assembly: ‘That for the pur-
pose of this Act, every article, substitute or compound or any
other than (that) which is produced from pure milk or cream
therefrom, made in the semblance of butter and designed to be
used as a substitute for butter made from pure milk or its cream,
is hereby declared to be imitation butter: Provided, that the use
of salt and harmless coloring matter for coloring the product of
pure milk or cream shall not be construed to render such product
an imitation.

Sec. 2. No person shall coat, powder or color with annato
or any coloring matter whatever, any substance designed as a
substitute for butter, whereby such substitute or product so col-
ored or compounded shall be made to resemble butter, the product
of the dairy. .

No person shall combine any animal fat or vegetable oil or
other substance with butter, or combine therewith, or with animal
fat or vegetable oil, or combination of the two, or with either one,
any other substance or substances, for the purpose or with the
effect of imparting thereto a yellow color or any shade of yellow
so that such substitute shal resemble yellow or any shade of
genuine yellow butter, nor introduce any such coloring matter
or such substance or substances into any of the articles of which
the same is composed.

Provided, Nothing in this act shall be construed to prohibit
the use of salt, rennet and harmless coloring matter for coloring
the product of pure milk or cream from the same.

No person shall, by himself, his agents, or employes produce
or manufacture any substance in imitation or semblance of nat-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 253

ural butter, nor sell, nor keep for sale, nor offer for sale, any imi-
tation butter, made or manufactured, compounded or produced
in violation of this section, whether such imitation butter shall be
made or produced in this State or elsewhere.

This section shall not be construed to prohibit the manu-
facture and sale, under the regulations hereinafter provided, of
substances designed to be used as a substitute for butter and not
manufactured or colored as herein provided.

Sec. 3. Every person who lawfully manufactures any sub-
stance designed to be used as a substitute for butter, shall mark
by branding, stamping or stenciling upon the top or side of each
box, tub, firkin or other package in- which such article shall be
kept, and in which it shall be removed from the place where it
is produced, in clear and durable manner in the English language,
the word “oleomargarine,” or the word “butterine,”’ or the words
“substitute for butter,’ or the words “imitation butter,’ in
printed letters in plain Roman type, each of which shall not be
less than three-quarters of an inch in length.

sec. 4. It shall be unlawful to sell or offer for sale any
imitation butter without informing the purchaser thereof, or
the person or persons to whom the same is offered for sale, that
the substance sold or offered for sale is imitation butter.

Sec. 5. No person, by himself or others, shall ship, con-
sign or forward by any common carrier, whether public or pri-
vate, any substance designed to be used as a substitute for butter
unless it shall be marked or branded on each tub, box, firkin,
jar or other package containing the same, as provided in this
Act, and unless it be consigned by the carriers and receipted
for by its true name: Provided, that this Act shall not apply
to any goods in transit between foreign states across the State
of Illinois.

Sec. 6. No person shall have in his possession or under
his control any substance designed to be used as a substitute
for butter, unless the tub, firkin, jar, box or other package con-
taining the same be clearly and durably marked as provided in
this Act: Provided, that this section shall not be deemed to ap-
ply to persons who have the same in their possession for the

254 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

actual consumption of themselves (or) their families. Every
person who shall have possession or control of any imitation
butter for the purpose of selling the same which is not marked
as required by the provisions of this Act, shall be presumed to
have known during the time of such possession or control the
true character and name, as fixed by this Act, of such product.

Sec. 7. Whoever shall have possession or control of any
imitation butter or any substance designed to be used as a sub-
stitute for butter, contrary to the provisions of this Act, for the
purpose of selling the same, or offering the same for sale, shall
be held to have possession of such property with intent to use
it in violation of this Act.

Sec. 8. No action shall be maintained on account of any
sale or contract made in violation of, or with intent to violate,
this Act, by or through any person who was knowingly a party
to such wrongful sale or contract.

Sec. 9. Whoever shall deface, erase or remove any mark
provided by this Act, with intent to mislead, deceive, or to viv-
late any of the provisions of this Act, shall be guilty of a mis-
demeanor.

Sec. 10. Whoever shall violate any of the provisions of
this Act, shall be punished by a fine of not less than $50 nor
more than $200, or by imprisonment in the county jail not to
exceed 60 days for each offense, or by both fine and imprison-
ment, in the discretion of the court, or the fine alone may be
sued for and recovered before any Justice of the Peace in the
county where the offense shall be committed, at the instance of
any person in the name of the People of the State of Illinois as
plaintiff.

Sec. 11. It is hereby made the duty of the State’s Attor-
ney of each county in this State to prosecute all violations of this
Act upon complaint of any person, and there shall be taxed as
his fees in the case the sum of ten dollars ($10), which shall be
taxed as costs in the case.

Approved. June 14, 1897, in force July 1, 1897.

ALFRED H. JonEs, Commissioner.
H. E. ScHuxknecut, Assistant Commissioner.
T. J. Bryan, Pu.D., State Analyst.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 255

Membership List for 1907

Alexander, A. B., Effingham.

Alexander, C. B., Chicago (Star
Union Line).

Adams, Chas. J., Loda.

Adams, H. O., Effingham.

Ardrey, R. G., Oakdale.

Austin, Calvin, Effingham.

Bagley, F. R., Chicago, (Francis D.
Moulton & Co.)

Baird, F. W., Custer Park.

Baldwin, Geo. H., Mendon.

Baldwin, R. C., Redpath.

Bargfeld, Lawrence, Effingham.

Parmes, ©. A., 313 S. Clinton St.,
Chicago.

Barnhart, Chas., Elwood.

Bartholomew, C. L., Cedarville.

Barton, Fannie, Block road, Joliet.

Baumgartner, F., Joliet.

Beatty, Frank, Galena.

Becker, W. J., Farina.

Benthien, H. H., Sandwich.

Benton, D. C., Kaneville.

Biddulph, J. R., Providence.

Bigler, A. W., Sigel.

Blanke, R. L., St. Louis, Mo.,
(Blanke & Hauk.)

Austin, C. E., Effingham.
Austin, E., Effingham.

Austin, F. G., Effingham.
Austin, W. W., Effingham.
Auten, A. O., Jerseyville.
Aulenburk, Henry, Effingham.

Blood, F. J., Chicago (Wells, Rich-
ardson & Co.)

Bloomfield, R. A., Mt. Sterling.

Bloyer, George, Harper.

‘Bloyer, Otto, Elkhorn Grove.

Bluff Springs Creamery Co., Thom-
son.

Boehmer, H., Barrington.

Bragg, C. T., Franklin.

Brewer, Dr. D., Fairbury.

Brinker, F. H., Winneshiek.

Bristol, G. S., Plainfield, R. R. 6.

Brooks, J. S., Urbana.

Buchanan, G. L., Robinson, R. F.
PS.

Bueler, Anton, Bemes.

Buelter, Henry, Batavia.

Burton, G. F., Mt. Carroll.

Burton, H. R., Edgewood.

Busbane, Jno., New Lenox.

256 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Campbell, A. B., Oregon.

Campbell, M. S., Genoa.

Carbaugh, Wm. T., Lanark, R. R. 1.

Carpenter, K. B., Thomson.

Carr, F. A., Aurora.

Carter, M. W., Jacksonville.

Cassens, Geo., Alhambra.

Causey, J. S., Mulberry Grove.

Caven, George, Chicago.

Christ, John, Washington.

Christensen, C. M.

Clegg, J. F., Chicago (Merrill &
Eldredge.)

Clinger, J. V., Stewardson.

Dalbert, A., Richard.

Darik, Jas., Edgewood.
Davenport, Prof. E., Urbana.
Davis, S. E., Elgin.

Davis, Wm. F., Quincy.

Dayton, Hutchinson.

Defrees, Tallie, Greenville.
DeLano, H. W., Sugar Grove.
DeLaval Separator Co., Chicago.
Dewey, F. E., Capron.

Eastman, H., Shabbona.
Eaton, R., Elwood.
Ehlers, Jno., Altamont.

Fellhoelter, Jos., Effingham, R. F.
D. 4.

Flanders, T. P., Big Rock.

Flint Bros., Joliet.

Ford, J. B. & Co., Wyandotte, Mich.

Forsher, Thos., Leland Hotel,
Springfield.

Foss, Chas., Cedarville.

Foster, J. C., Sparta.

Cobb, E. N., Monmouth.
Coldwater, Jno., Elwood.
Collyer, W. D., Chicago.

Conant, A. B., Vernon.

Cook, Clarence, Beecher.
Cooksley, Alice M., East Troy, Wis.
Cooksley, J. L., East Troy, Wis.
Cooley, Fred A., Yorktown.
Coolidge, C. P., Winnebago.
Coolidge, J. H., Galesburg.
Crissey, N. O., Avon.

Crosier, Eli I., Utica.

Culter, Geo. A., Belvidere.
Cutler, F., Lockport.

Dickinson, F. J., Woodbine.

Diehl, Jno. H., Effingham.

Dorsey, L. S., Moro.

Dowling, Robt. J., Ontarioville.

Doyle, M., Elwood.

Duell, H. R., Sandwich.

Dummemuth, Chas., Olney.

Dust, H. W., Effingham, R. F. D.
No. 4.

Engbring, W. H., Effingham.
Erf, Prof. Oscar, Manhattan, Kan.

Francis, F., New Lenox.

Francisco, M., Wauconda.

Frankenstein, H. C., Effingham.

Fraser, Prof. W. J., Urbana.

Fredricks, Andrew, Elgin (DeLaval
Separator Co.)

Frein, H. P., Smithton.

Freund, S. H., Johnsburgh.

Fryer, Wm., Winslow.

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION 257

Gibbons, T. H., Elgin.

Gieseking, W. G., Altamont.

Gilkerson, G. T., Marengo.

Gillespie, A. D., Watson.

Gillett, W. J., Rosendale, Wis.

Glover, A. J., Ft. Atchison, Wis.

Godfrey, A., Lockport.

Goeller, J. G., Tower Hill.

Goldstein, H., Effingham.

Gordon, M. D., Wyandotte, Mich.
oi.. 8. Ford Co.)

Grant, E., Farina.

Gravenhorst, A., Effingham.

Gravenhorst, J. W., Effingham.

Green, G. M., Mt. Olive.

Green, W. J., Welton.

Haddleton, W. J., Hinsdale.

Hadley, E., Joliet. -

Haecker, Prof. A. L., Lincoln, Neb.

Haecker, Prof. T. L., St. Anthony
Park, Minn.

Haeger, D. C., Dundee.

Haley, C. F., Marley.

man, C., BH. R. No. 1, Cantrill.

Hall, J. L., Cantrall.

Hartman, W. T., Naperville.

Harvey, T. H., Effingham.

Harvey, W. R., Clare.

Hatch, Fred L., Spring Grove.

Hauk, R. B., St. Louis, Mo.

Hayden, C. C., Urbana.

Heath, G. W., Mason, R. F. D. 1.

Hendlemeyer, Jos., Effingham.

Henry, R. J., Millersburg.

Irish, H. B., Farina.

Green, Wm. M., Lockport.

Greene, L. P., 7617 Union Ave., Chi-
cago (The Sharples Separator
Co.)

Greene, S. F., 7617 Union Ave., Chi-
cago (Miller Pasteurizing Ma-
chine Co.)

Greenwood, H., Joliet.

Greenwood, Ivan J., Bristol.

Grossman, J. H., Martinville.

Grout, A. P., Winchester.

Gullickson, Martin, Frankfort Sta-
tion.

Gurler, G. H., DeKalb.

Gurler, H. B., DeKalb.

Gurler, H. B., DeKalb.

Herkenheim, P. J., Malta.
Herman, Jno., Raymond.

Heth, G. W., Mason; RK. .F. D.1.
Hicks, J. E., Chadwick.

Hicks, J. E., Chadwick.

Hicks, J. E., Thompson.
Holland, O. E., Warren.
Hopkins, Geo. C., Oregon.
Hoppensteadt, Geo. W., Goodenow.
Hopper, H. A., Lafayette, Ind.
Hopson, J. J., Vail City.
Horsing, S. S., Stillman Valley.
Hostetter, A. B., Springfield.
Hostetter, W. R., Mt. Carroll.
Hovey, E. L., Capron.

Hunt, Geo. A., Hebron.

Hunt, James R., Ottawa.
Hutchinson, D., Elwood.

258

Janes, W. E., Hinsdale.

Jennings, A. A., Chicago
Union Lines.)

Jensen, A. F., Effingham, R. F. D.-4.

Jensen, S. M., Orangeville.

Johnson, Ernest, Hebron.

Johnson, Lars, Stewardson.

(Star

K

Kane, Wm. J., Morrison, R. F. D. 4.
Kendall, George, Mt. Carroll.
Kent, A. H., Mulberry Grove.
Kilbourne, C. S., Aurora.

Kimzey, W. R., Du Quoin.
Kirkpatrick, J. R., Oakdale.
Kleckner, H. S., Orangeville.

Lally, W. A., Chicago (New York
Despatch Transportation Co.)

Leass, S. L., Sullivan.

Lee, Carl E., Urbana.

Letts, Geo. D., Frankfort Station.

Lewis, C. A., Joliet.

Lied, John M., Edgewood.

Liell John M., Edgewood.

Lindley, Hon. C. J., Greenville.

Macey, V. D., Mooresville.
Mallory, Grant, Freeport.
Mann, F. J., Gilman.

Mann, W. E., Pecatonica.
Mantz, L. P., Watson.
Marksman, Jno., Effingham.
Marquardt, T. W., Lombard.
Martin, A. W., Altamont.
Mason, J. L., Elgin.

Mason, J. P., Elgin.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Johnson, Lewis, Stewardson.

Johnson, R., Oblong.

Joliet Pure Ice Co., Joliet.

Jones, A. H., State Food Commis-
sioner, Chicago.

Jorgensen, F. A., Urbana.

Koeke, Jno. B., Effingham.
Koester, Toney J., Effingham.
Koester, W. J., Effingham.
Kolb, John, Elizabeth.
Koors, Frank, Fairfield.
Knigge, L. H., McHenry.
Kuobolock, Geo., Marion.

Litchardt, Herman, Schaumberg.

Lloyd, W. B., Kinmundy.

Lohmen, Wm. C., Sorento, R. R. 2.

Long, J. H., Effingham.

Long, M., Woodstock.

Loy, J. H., Effingham.

Lowitz, Chas. C., Wyandotte, Mich.
(J. B. Ford Co.)

Ludwig, Mat., Lockport.

Maule, A., Shirland.

Maurer, W. H., Rock Grove.

McCarnaghie, A. R., Capron.

McCredie, Wm., Elgin.

McFarland, Frank, Big Rock.

McKinon, J. C., Amboy.

McLaughlin, T. L., Chicago.

McNish, F. J., Chicago (Creamery
Package Mfg. Co.)

Metzger, F. L., Millstadt.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 259

Meyer, Adolph, Greenville.
Michener, E. P., Chicago (Briggs
House.)
Miller, Geo., Metropolis.
Miller, R. M., Metropolis.
Miller, S. W., Plainfield.
Mils, Col. Chas., Springfield.
Mingle, John, Toledo.
Mitchell, C. E., Effingham.
Moles, F. R., Chicago.
Moll, A. D., Mascoutah.

Nelson, L., Camp Point.
Nelson, Peter, Creston.
Newberry, J. W., Sigel.

Olson, Chas., Kirkland.
Osgood, H. B., Chicago (Creamery
Package Mfg. Co.)

Palmer, F. R., Pearl City.
Palmer, H. M., MacLean.
Palmer, H. W., MacLean.
Palmer, J. A., Effingham.
Parker, R. H., Effingham.
Parks, A. A., Joliet.
Patterson, J. P., Plainfield.
Patterson, Jno. W., Plainfield.

- Patton, R. A., Hanna City.

Peak, S. W., Winchester.

Ramsey, S. B., Effingham.
Rawson, Frank E., Alden.
Rayner, J. W., Elgin.
Redpath, R. G., Baldwin.
Relf, E., Elwood.

Rice, H. B., Lewiston.

Montgomery, A. R., Capron.
Moore, W. S., Chicago.
Moren, Robt., Freeport.
Morris, Geo. O., Greenville.
Morris, Jos., Washington.
Muller, F. J., Forreston.
Murphy, P. A., 317 Jefferson St.,
Joliet.
Murray, Otis C., Johnsburg.
Musselman, S. L., Brookville.
Myers, O., Elwood.

Newman, John, Elgin.
Newman, Joseph, Elgin.
Noel, E. C., Elwood.

Overbeck, Jno., Effingham.

Pennington, J. S., Plainfield.
Pester, Geo., Manhattan.
Pfingston, H. W. F., Schaumberg.
Phillips, Edw., Griggsville.
Phillips, Louis, Germantown.
Pierce, Harry, Savanna.
Powell, J. W., Peoria (Merchants’
Despatch Transportation Co.)
Powell, S.

Riegel, John O., Highland.
Robbins, Wm., Manhattan.
Roby, Wm., Fairfield.

Roessler, Theodore, Shelbyville.
Rowley, Walter, Lockport.
Rynders, C. W., Waverly.

260 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Sanmann, J. F., Havana.

Sanmann, W. H., Havana.

Savage, F., Marley.

Scharth, John, Mascoutah.

Schildmiller, Jno., Thomson.

Schlattman, Fred, St. Libory.

Schlosser, G., 9149 Erie Ave., Chi-
cago.

Schoen, H. M., Edgewood.

Schuknecht, H. E., La Grange
(Asst. State Food Commissioner.)

Schumaker, B., Mason.

Schumaker, J., Altamont.

Schumaker, John, Eldermont.

Schwartz, Ed., Damascus.

Scotey, W. H., Greenup.

Scott, J. E., Scales Mound.

Seaman, J., Greenville.

Shepard, W. P., Chicago (Empire
Cream Separator Co.)

Shilling, S. B., Mason City, Ia.

Shook, V. A., Freeport.

Short, E., Joliet.

Simonson, Geo., Renard.

Slegal, Jesse W., Effingham.

Sloggett, John, Hinckley.

Slouborg, Thos., Savanna.

Smith, Andrew, Washington.

Smith, C., Effingham.

Smith, D. C., Lake Zurich.

Tatten, Geo. E., Garden Prairie.
Terpening, J. D., New Lenox.
Terry, D. M., Earlville.
Thompkins, H. S., Union.
Thompson, Frank B., Greenwood.

Ulmer, Jno. T., Effingham.

Smith, S. F., Columbus.

Snow, W. D., Bloomington.

Soltwedel, H. Y., Effingham.

Spanger, E. E., Big Rock.

Spanger, W. G., Plainfield.

Speed, Chas. V., Baileyville.

Spencer, C. V., Chicago (Santa Fe
Railroad.)

Spies, L. A., St. Jacob.

Sprague, C. N., Joliet.

Sprague, F., Lockport.

Springsteen, P. J., Beecher, R. F.
D.* 3:

Staples, W. S., Hooppole.

Starmann, Benj., Effingham.

Stilson, E. L., Manhattan.

Stocker, J. J., Greenville.

Storer, Wm., Chicago.

Storm, C., Lockport.

Storms, H., New Lenox.

Stowell, J. B., Chicago.

Strain, Jas. A., Greenville.

Straw, T. H., Shannon.

Sudendorf, C., Clinton (Wells, Rich-
ardson & Co.)

Sumner, J. B., Effingham.

Sur, J. W., Effingham.

Sweeney, Frank, Chicago (C. H.
Weaver & Co.)

Thornton, Chas. H., Argyle.

Thurston, Henry F., 355 Dearborn
St., Chicago.

Tindall, W. K., Malta.

Truman, J. M., Urbana.

Upton, E. N., Effingham

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 261

Van Kuren, S. J., Belvidere
(National Creamery Supply Co.)

Wachtel, Wm., Effingham, R. F. D.
No. 1.

Walker, H. E., Kirkwood.

Walker, Dr. J. H., Effingham.

Wall, J. A., Joliet.

Walsh, F. M., Ft. Atkinson, Wis.

Walton, Edw. B., Arma.

Walton, E. W., Anna.

Waspi, J. S., Spring Grove.

Weaver, Vernon A., Greenville.

Webb, Wm., Lockport.

Weber, A. J. C., Joliet.

Weber Dairy Co., Joliet.

Webster, BE. H., Washington, D.C.
(Chief Dairy DiviSion.)

Weddige, F., Big Rock.

Welsh, S. T., Lake Creek.

Wentworth, E. M., Davenport, Ia.

(Star Union Lines.)
Wiggins, L. N., Springfield.
Wilkening, W. C., Schaumberg.

Youngs, H. J., Stillman Valley.

Zeller, A., Highland.

Van Patten, David, Plainfield.
Van Volking, F. P., Danville

Williams, C. H., Chicago (Colonial
Salt Co.)

Willinghoff, E. J., Chicago.

Willson, D. W., Elgin.

Willson, W. C., Elgin.

Wilson, Chas. G., Martinsville.

Wilson, E. L., Manhattan.

Wilson, L. D., Greenwood.

Winter, A. C., Waterman.

Wise, Geo., Greenville.

Wise, G. W., Effingham.

Wiser, G. L., Martinsville.

Wood, D. E., Elgin.

Wood, R. L., Woodhull.

Woodard, C. H., Big. Rock.

Woodburg, A. E., Danville. :

Woolverton, D. C., 154 Lake St.,
Chicago.

Worman, A. J., Effingham.

Worman, C. A., Ludopton.

Wright, F. W., Joslin.

Wright, S. N., Elgin.

Wyman, B. F., Sycamore.

Zimmerman, R. N., Xenia.

262 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

HANDLING OF CREAM ON THE FARM.

—_—_—__—

By C. E. Lee, Dairy School, University of Illinois.

There is a growing demand for instruction regarding the
handling of cream on the farm. This indicates that the farmers
have an interest in the production of good butter and realize that
it is a valuable concentrated food product. ‘They are beginning
to learn that the butter that grades extra is not made from cream
produced under unsanitary conditions, and that when the rich,
sweet flavor of cream has been destroyed by carelessness and
neglect before it leaves the farm, it can never be restored bv
any means in their own or the butter maker’s power. There
are a few dairymen who care very little about the condition of
their cream as long as it can be disposed of. They do not realize
that by carelessness they are doing an irreparable injustice to
their more painstaking neighbors. For ther® are a number of
cream producers who are doing their best but their instruction
and their material for work are limited.

Since the use of the hand separator has become so universal,
the product of the creameries that had to change from the hand-
ling of whole milk to the handling of cream, does not meet with
its former favor. ‘The same man may be operating the creamery
and applying more skill than formerly and yet the butter may
be below its previous standard. What is the reason for it?
How can we improve this condition?

The outline as to how the work should be done is given
with a view of aiding the farmer—that he may have a specific
outline. If the conditions of some are such that this cannot be
followed exactly, they should aim to come as near to it as
possible.

Care of Utensils.

All the utensils used in handling the milk and cream should
be made of the best grade of tin. Never use wooden or gal-
vanized pails.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 263

See that all joints in the pails, cans, and strainers are well
made and filled with solder.

Do not put cream in an old can that has the tin partly worn
off. The can may rust and this has a deteriorating effect upon
milk or cream and imparts a peculiar metallic flavor. Utensils
that come in contact with milk or cream can best be cleaned by
first rinsing with cold water and then washing with a brush and
hot water. Some believe that a washing powder should be added
to the wash water. This should not be done unless you have
a powder that is free from grease. Soap should never be used.
In buying washing powder get a brand that is guaranteed to be
free from grease or get ordinary sal soda and use it sparingly.
After washing the utensils with hot water, rinse thoroughly with
boiling water and place them where they can come in contact
with the direct rays of the sun. In washing the ordinary five,
eight, or ten-gallon milk cans, be sure that the inside of the
shoulder of the can has been rubbed with the brush. This is
really the hardest portion of the can to wash. It 1s hard to get
at and the splashing of a partly filled cream can may be baked
on by coming in contact with hot water.

Utensils scalded with boiling water and left in contact with
the water long enough to be thoroughly heated do not need to
be dried with a cloth. Simply place them where they will drain
and be exposed to the sun. Vessels used about the dairy should
not be used for any other purpose.

Obtaining the cream from the milk is a very simple problem.
The old method of putting milk in shallow pans in a cool place,
or deep cans in a tank of cold water, are still in use. But the
farmer does not obtain all the cream by these methods. A
number of farmers are using what,they call a water separator
for creaming the milk. This is nothing but a fraud-—a piece
of apparatus deceiving to the users. The same results could be
obtained with the ordinary cans used in the deep-setting system
by filling them one-third to one-half full of water and pouring
in enough milk to fill the cans, and removing the cream in the
usual way. By this so-called hydraulic or water separator, the
farmer loses from one-fifth to one-fourth of the butter fat.

264 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

This may not seem like much loss, but if all the facts concerning
this method of creaming were known, it would be used much
less than it is. Butter fat is lost, thin cream is obtained, which
is often contaminated with all the impurities of the water. The
cream may have a watery flavor which leaves its effect on the
butter.

The most satisfactory method of obtaining cream from
milk on the farm, is by the use of a standard make of hand
separator. The cost of the machine may seem high, but when
the amount of butter fat is compared with the butter fat obtained
from the same milk by. other methods, the farmer can easily
figure how long it will take before he can make the cost of the
machine. ,

‘What separator shall we buy?” is a question that we are
often asked. ‘There are several makes of hand separators on
the market. The principle upon which they do their work is
practically the same. But there is a difference in the efficiency
and durability of them. If the farmer has a preference for a
certain make and is satisfied that it will do good work, that is
the separator for him to buy. But the man who has no prefer-
ence, who simply wants a good machine, should not accept one
that has not been thoroughly tested.

If the separator is put in and operated, capacity tested, and
the skim milk tested for butter fat by the agent or salesman, be
sure the following is adhered to: ‘The handle of the separator
must not be turned faster than the number of turns indicated on
the handle or stated in the book of instruction. ‘here are ma-
chines that will not do close skimming at regulation speed, but
will do very efficient work at a greatly increased speed. In-
creased speed means greater wearing of the running parts and
more work. See that the capacity is what it is claimed to be
and that everything about the separator is well constructed of
good material.

General Instructions for the Care and Handling of the Hand Separator.

Set the machine perfectly level on a solid floor. To be
sure that no dirt or grit has found its way into the gearing, clean
all parts thoroughly before using. All the parts that come in

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 265

contact with the milk should be thoroughly scalded. O1l
separator each time it is used. Use only the best grade of oil.
Once a month remove all gearing guards and examine to see if
everything is working properly. There should be no indications
that some parts are gradually wearing down. If at this time it
is deemed advisable to thoroughly clean all bearings and gearing
parts, kerosene applied and wiped off and replaced with oil will
materially aid the lasting effects of the separator.

If by accident some milk should get into any portion of the
separator, clean it out, as it will soon clog the gearings and give
an offensive odor to the room.

Look occasionally to see if the separator is standing level.
Do not think that the separator is a difficult piece of machinery
and that it is hard to take care of. It is not. Use your judg-
ment and follow the directions given in the book of instructions,
pertaining to your make of machine.

Clean the separator each time after using. Jo not think
that cleaning once a day is sufficient. It may mean poor skim-
ming and abnormal loss of butter fat. The cleaning is best
done immediately after it has been used. Take it apart; rinse
well with cold water, then wash all parts of the bowl and tin-
ware in warm water, using the brushes that belong to the
separator. Never use a dish cloth or soap of any kind, but
rather use small quantities of sal soda or washing powder that
is free from grease. After all parts are thoroughly washed,
rinse in boiling water and place where they will be exposed to
the sun. Even the brushes used in washing should be scalded
and placed in the sun. During the night leave all parts in the
supply can. Do not put together. It is best to skim the milk
immediately after milking or while the milk is still warm. Most
separators do their best work when the milk has a temperature
of from 85 to 95 degrees F.

See that all parts are supplied with oil and the machine
operated at full speed and at full capacity. If turned by hand,
see that the speed is uniform and evenly applied. By this I
mean do not simply push when the handle goes down and pull
when it starts up. This is hard on the separator. It is good

266 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

policy to run a quart of warm water through the bowl prior te
turning on the milk supply and just after the separating is com-
pleted. Increase the speed while flushing the bowl. The com-
mon practice is to stop turning and then pour in the warm
water. Allow the bowl to come to a standstill of its own accord
unless there is a brake attached.

The relative amount of cream to be obtained from the amount
of milk skimmed will depend upon the breed of cows producing
the milk, the season of the year, and whether the cows are fresh
or advanced in period of lactation. Some farmers say, “Why |
does my cream vary with the season?’ One reason is because
the milk does not test the same during the whole year. Other
conditions being the same, the richest milk is produced on dry
feed and when the cow is nearly dry.

It is good policy to skim a cream that will test from 30 to
40, or in other words, in skimming ten gallons of milk, one or
one and one-third gallons of cream should be obtained. It is
not the amount of cream that counts but the amount of butter
fat. If the cream is sold to a creamery where the sampling of
the cream for testing is done by means of a cream scale instead
of a pipette, you will get what belongs to you, whether the cream
be thick or thin.

Cream testing between 30 and 40 means more skim milk
at home. ‘The cream will keep better and there will be less
cream to care for and transport. If aman has churned a certain
amount of cream at home and sent an equal amount of the same
cream to the creamery, the number of pounds of butter obtained
will be a trifle more than the butter fat figured from the test of
the cream at the creamery, simply because the test determines the
amount of butter fat, and as a rule, 6 to 6% pounds of butter
fat will make 7 pounds of butter.

When a separator is set to skim a 40 per cent cream, it does
not mean that every can of cream obtained will test 40 per cent.
For the per cent of fat in the cream is affected by the variation in
the speed of the machine, temperature of the milk, amount of

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 267

milk going in to the bowl, the amount of water used in flushing
out the bowl and, as written above, variation in the test of milk.

Care of Cream.

1. As soon as the cream is separated from the milk, it
should be cooled to at least 60 degrees F., but 50 would be bet-
ter. While the cream is cooling, it should be stirred occasionally
and should not be covered tightly until cold. Never mix a warm
lot of cream with the cold cream, but cool each, skimming before
mixing with the cream already on hand and stir thoroughly.

2. Deliver the cream to the creamery at least three or four
times a week in summer and two or three times per week in
winter. Do not think because the cream is sweet it is all right
and need not be delivered. Bitter flavors may be developing,
that may not be noticed until the butter is made.

3. It may not be necessary to speak of how the cream
should be delivered at the creamery. The best cream is usually
received when the farmer delivers it himself, and when each
farmer’s cream is delivered at the creamery or shipping station
in separate cans. During transportation the cans should be pro-
tected with a cover—a wet blanket in summer and a dry one in
winter. If the cream is gathered by a cream hauler and your
cream is mixed with your neighbor’s, see that the cream is thor-
oughly stirred before a small sample is taken out for testing.

4. It seems that a number of farmers would deliver a better
grade of cream if they had a suitable place for keeping it until
it is delivered. No one should attempt to keep the cream in the
cellar or in a large tank of water where the daily pumping isn’t
sufficient to keep down.the temperature of the water. If a
suitable place cannot be built in a well-constructed milk house,
the following arrangement answers the purpose quite well.

5. Caring for the cream at the proper time in any of the
ways given below will show very little souring at the end of two
days.

6. Make a small water-tight box of two-inch material and
of sufficient size to hold all the cream cans necessary in handling
the cream. This box should have a tight-fitting cover. It is a

268 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

good plan to divide the box into sections by means of rods, then
if one can 1s left in the tank of water,it will remain upright and
in place. ‘The best place for this tank is in the milk house. It
may be placed between the well pump and the stock watering
tank. In that case another box or a small house should be built
over it for protection. All the water pumped for the stock
should flow through this tank, entering at the top and, dis-
charging near the bottom. ‘This will force all the old water out
first.’ The overflow pipe should have one-half inch larger diam-
eter than the inlet in order that the water may be freely carried
off. ‘The water in the tank should be of sufficient depth to im-
merse the cans within two inches of the top.

Another place that would be suitable for holding cream could
be built inside the watering tank, or an ordinary kerosene barrel
may answer the purpose. Burn out the oil; bore holes for the
water inlet and outlet between the second and third hoops for
the water inlet and outlet between the second and third hoops
from the top. Make connections same as for the box. Be sure
the inlet water pipe is extended nearly to the bottom. It is a
good plan to bore one-inch holes between the first and second
hoops from the top. By placing rods through these holes, the
cans will not float when partly filled. Shelter this barrel the |
same as you would the box. Remember to change the water in
the box or barrel often enough to have it reasonably cold so that
the cream may be kept nearly the same temperature as the water
from the well. |

RIPENING THE CREAM FOR MAKING BUTTER ON THE FARM.

By C. C. Lee, Dairy School, University of Illinois.

The difficulties and problems involved in the handling of
cream for making butter are so numerous and complex, it is little —
wonder that there is a lack of uniformity in the product. The
trouble may be due to some of the following causes: Improper
handling of the milk before the cream is removed, using the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 269

dairy utensils, such as pails, strainers and cans, for other pur-
poses and not cleaning them thoroughly before they are again
used as receptacles for milk or cream, allowing the cream to
stand in a warm, ill-ventilated room where it becomes tainted
and acquires an off-flavor or becomes too sour. Let us suppose
that everyone that has handled milk has learned that cleanliness
is one of the things that must not be overlooked; that everything
that comes in contact with the milk up to the time the cream is
removed has been of a nature to produce a very fine grade of
cream.

It is out of the question to make the best grade of butter out
of cream that has an off-flavor or is in any way tainted. Do not
think because you have a small amount of cream it is not neces-
sary to churn more than once a week. Aim to churn twice per
week. On a number of farms where butter is made, they churn
Tuesday and Friday, and market the butter on Saturday. It is
not essential to follow this rule, but in order to secure a uniform
gerade of butter it is necessary to churn at least every third or
fourth day.

Every farm should have a place suitable for holding the
cream until it is churned and no place will answer this purpose
better than in a well-constructed milk house. As a rule the com-
mon practice of keeping the milk and cream in cellars is not
conducive to best results, for the cream will absorb the odors
of the room. ‘The ordinary stock watering tank is frequently
resorted to for keeping the cream, but often the tank is so large
- that a sufficient amount of water is not pumped in every day to
keep the temperature down. A description of a suitable place
for keeping the cream is given in circular No. 1.

While the cream is held during the collecting period it
should be kept at about 52. Each new lot of cream should be
cooled to that temperature before it is mixed with the cream
that has previously been saved. For if the warm cream is mixed
with the cold cream the temperature of the cold cream will be
raised and the bulk of cream will have to be cooled a few de-
grees. When cold cream is warmed slightly it will sour sooner.
The following suggestion has been tried and found to work well:

270 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

For holding the cream have a regular can fitted with a cover
through which the handle of the stirrer may project. The second
can should be smaller, but of sufficient size to hold all the cream of
one skimming. Cool the cream in this can before pouring it
into the larger can. It is a good plan to leave the cream in this
can until the following milking time, but the cooling should
commence as soon as the separating is done in order to check
the souring. Stir the cream occasionally while it is cooling.
When a sufficient amount of cream has been collected for a churn-
ing, or twenty-four hours before the time set for churning, the
cream can should be removed from the place where it has been
kept cold and placed where the cream will warm to from 60 to
65 degrees, in summer, and 70 to 75 degrees in winter. Add the
starter, using from one to two and a half gallons for every ten
gallons of cream. In case the cream has not been kept cold
enough to remain sweet, it will not be necessary to warm it up
for souring. After the starter is added the cream should be
thoroughly stirred every hour until it has taken on a sufficient
amount of acid for churning. This can be determined by an
acid test or by the general appearance. It should be smooth and
glossy with a clean acid taste and aroma. Under favorable con-
ditions, starting with sweet cream, this development of acid is
brought about in from six to eight hours. The cream should
then be cooled to churning temperature and held for at least
two hours in winter and from four to six hours in summer.
Otherwise, the butter will come soft and mushy with a cor-
responding increased loss in the buttermilk.

A number of people have used the following method of
handling the cream: At the beginning of the collecting period
or when the first amount of cream is placed in the cream can, a
small amount of starter is added to it, usually one-fourth of
the amount of cream; in this case the development of acid is go-
ing on slowly during the time the cream is collected. No fresh
cream should be added to the cream can later than twelve hours
before it is churned. ‘The above method works well if the cream
is kept cold enough to control the amount of acid developed.

At times during the collecting period, even when cream

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 271

is kept at a temperature of 50 degrees, a bitter flavor will de-
velop. This may be due to a bitter flavor in the milk caused by
the cows eating certain foods, or by certain bacteria getting into
the milk. In either case it will cause considerable trouble. To
a certain extent this can be destroyed by pasteurization. An-
other fact worth considering is that pasteurized cream will keep
sweet for a longer period even if it is kept at a higher tem-
perature. The objection made to pasteurizing cream on the
farm is that it adds to the labor involved. While this is true, it
is going to improve the butter and it is time well spent. Pas-
teurization on the farm may be made simple and effective, espe-
cially when the dairy is fitted up with a small boiler for supply-
ing steam. ‘To pasteurize, place the can containing the cream
from the evening and morning’s milking in a tank of hot water
and hold at a temperature of from 160 to 170 for twenty or
thirty minutes, then cool. Stir the cream occasionally while it is
heating and cooling. )

The writer has known cases where there was difficulty in
getting butter from cream. This was due to a viscous condition
of the cream, caused by using milk from cows that were nearly
dry. By pasteurization this difficulty was removed.

If the cream has been pasteurized a starter must be used
to produce the proper acidity and flavor of the cream before
churning. The value of starters in making butter should not
be underestimated. No matter whether butter is made on the
farm or in the well equipped creamery. It is true that butter can
be made from sweet cream, but as a rule it will lack the flavor that
butter produced from ripened cream will have. Nearly all of the
butter made at the present time is from cream that has been ripen-
ed, or, in other words, sour cream. ‘The souring of cream is
best brought about when it is under control and the only way to
have it so is by the use of a well-made starter. Cream or milk
will sour if allowed to stand for a certain time. The length
of time depends upon how cleanly it has been produced. If the
cream is left to sour of its own accord, the undesirable bacteria
or those which produce an off-flavor will develop along side of
the desirable ones and chances are that they will get control

272 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

of the vat of cream. ‘To be sure that these little bacteria that
sour the cream will not be out numbered, add a starter. This is
simply a certain amount of sour milk, having a mildly clean
acid flavor.

To make the starter, whole milk or skim milk can be used.
The latter is preferred because the top of the starter must be
thrown away. ‘Take a certain amount of either, the amount de-
pending on the amount of cream to be churned (1 to 2% gallons
of starter to every 10 gallons of cream.) Place this milk in a
covered vessel where it can be kept at a temperature of 70 de-
grees or even 85 if it is desired that it should sour in a shorter
period. At 70 degrees, as a rule, it takes from 18 to 24 hours
for it to become thick. When the starter is sour, it is ready to
be added to the cream, but first remove an inch of the top and
throw it away. If what remains has a smooth glossy appear-
ance with a clean milk acid taste and aroma it indicates a good
starter. Stir this well and add to the cream. It is sometimes
impossible to obtain a good starter from the mixed milk of the
herd. This is especially true in the fall or when a number of the
cows are going dry. In that case better results can be obtained
by using a commercial starter or by selecting several samples of
milk in perfectly clean quart jars and allowing the milk to sour.
Select the one that shows the most solid curd and the cleanest
flavor for your starter. Mix this with the desired amount of se-
lected whole milk taken from a cow that is giving the most milk |
or from one that was recently fresh. Allow this to stand at a
favorable temperature for a short time or until it 1s sour enough
to use in the cream.

As has already been stated, use from one to two and a half
gallons of starter to ten gallons of cream. If the cream for
churning has been obtained by setting the milk in shallow pans
or in the ordinary shot gun or cooley cans, the cream is usually
thinner than the cream obtained by the use of the hand-separator,
and not more than one gallon of starter can be used to ten gal-
lons of cream. Best results can be obtained by churning cream
that contains enough butter fat to produce in the neighborhood

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 273

of 2% pounds butter per gallon of cream after the starter is
added, or 28 per cent cream.

As staied elsewhere in this circular, the amount of acid can
be determined by an acid test, or, when the cream has taken on
a glossy appearance and has developed a mild acid flavor it is
ready to be cooled for churning. It might be said that there is
a great deal of butter made today where the amount of acid
developed in the cream is governed by the judgment of the
-maker who thinks the acid test is not necessary. Our best butter-
makers, whether in the creamery or dairy, do not rely upon their
own taste and judgment, but use either the Mann’s or Farring-
ton acid test. It is essential that they do so as the proper kind
of ripening of cream is going to show itself in the butter made.
A lack of acid will produce a mild piece of butter and too high
an acid will produce high acid butter with a sour curdy flavor.
The manipulation of the acid test is simple and does not require
much time. Place five of the Farrington Alkaline Tablets (which
are handled by any dairy supply house) in five ounces of water
and allow them to dissolve before using. Make the test by
taking a certain measure full of cream. (It may be a regular
milk testing pipette or any small measure.) Pour it in a white
cup and using the same measure add as many measures full of the
prepared solution as will produce a light pink shade. When the
cream is ready to be churned there should be five times as much
of the solution as cream. If one of cream and four of the so-
lution leave the mixture pink the cream should be allowed to
stand a little longer before cooling, but if it took between four
and five , begin to cool. When the cream is to stand at churn-
ing temperature over night, cool when one measure of cream and
four of the solution shows the pink shade.

274 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

LICENSED COMMERCIAL FERTILIZERS AND FEEDING STUFFS.

By F. W. Woll and Geo. A. Olson, Wisconsin Experiment Station.

This bulletin is published in accordance with Wisconsin
statutes of 1898, sec. 1494d, and gives the results of analyses
of the commercial fertilizers licensed for sale in this state dur-
ing the current calendar year. Under Chap. 377, laws of 1901,
commercial concentrated feeding stuffs have also been licensed
for sale in the state during the present year, and a list of feed-
stuffs for which licenses have been taken out by the manufact-
urers or agents up to April 1, 1907, are given in the second
part of this bulletin. Samples of concentrated feeding stuffs
sold by feed dealers in different parts of the state have been
collected during the past three months by authorized agents of
the Station; these examples are now being subjected to chemi-
cal analysis and microscopic examination in our laboratory,
and the results obtained, with the analyses of other samples
of feeding stuffs, collected during the year, will be given in
the regular feed bulletin published toward the end of the year.

A—Licensed Commercial Fertilizers.

The general subject of commercial fertilizers has been fre-
quently discussed in earlier publications of our Station, and
the explanations there given as to the main principles govern-
ing the application of fertilizers, will doubtless be of service
to those who are not already familiar with this subject. It
has been thought well to repeat in this place some brief ex-
planatory remarks concerning certain technical terms met with
in statements of fertilizer analyses, and to say a few words
about the fertilizing elements on which we have to depend for
maintaining or restoring the fertility of our land.

The main fertilizing ingredients which it may be necessary
to supply in growing crops under the conditions present in
this state are nitrogen, phosphoric acid, potash and lime.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 275

Nitrogen may be present in fertilizers in three different
forms, as xitrate, ammonia, or organic compounds. ‘The first
two forms of nitrogen are of immediate value to crops, since
they are easily soluble and may be readily assimilated by plants.
Organic nitrogen is the form of nitrogen found in fertilizers
of vegetable or animal origin. Some of these, like leather or
woolen scraps, hoofs, horn shavings, etc., possess very little
value as fertilizers, being insoluble and but slowly decomposed
in the soil. ‘The fertilizer laws of many states do not recognize
nitrogen contained in materials of this kind as of any value.
Available mirogen means nitrogen supplied in nitrates, ammonia
salts, or organic compounds of easily decomposable character,
like dried blood, tankage, cotton seed meal, etc. The determina-
tions of soluble nitrogen in the licensed mixed fertilizers sampled
and analyzed by us during the past season, will give valuable in-
formation as to the amounts of directly available nitrogen pres-
ent in the different licensed brands of fertilizers.

The main nitrogenous fertilizers used in this state are nitrate
of soda, tankage, and dried blood. The first mentioned fertili-
zer is mostly used by market gardeners and florists, and is of
great value in stimulating the growth of plants by furnishing
immeédiately available plant food; the other materials mention-
ed are also valuable fertilizers, but are slower in their action;
they make up the bulk of the nitrogenous components of nearly
all the commercial fertilizers on our market. Nitrogen is the
most costly ingredient of artificial fertilizers. Certain kinds
of plants, like the clovers, alfalfa, vetches and other species of
the legume family, through the agency of microscopic organ-
isms, are able to transform the free nitrogen of the air to or-
ganic nitrogenous compounds, which may be used for the nutri-
tion of farm animals and thus indirectly, and indeed directly,
contribute to the supply of nitrogenous plant food in the soil.
The farmer adopting a system of crop rotation in which clover
or other crops of the legume family are included, may often
avoid a cash outlay for nitrogenous fertilizers, and need only
see to it. that the supply of potash and phosphoric acid in his
soil is not unduly reduced through continuous cropping.

276 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Phosphoric acid is found in different forms in the commer-
cial fertilizers offered for sale in the state, viz, in combinations
with calcium, magnesium, iron, or aluminum; some of these
compounds are soluble and others insoluble. We distinguish
in fertilizer analyses between soluble, reverted, and total phos-
phoric acid. Mono-calcium phosphate (containing soluble phos-
phoric acid) is soluble in water; di-calcium phosphate (convain-
ing reverted phosphoric acid) is insoluble in water, but soluble
in a strong warm solution of ammonium citrate, while the tri-
calcium phosphate (containing insoluble phosphoric acid) is
not appreciably soluble in either of these liquids. ‘The phosphoric
acid contained in raw bone, bone meal, or rock phosphate is in
the form of tri-calcium phosphate. ‘When applied to the soil
in a fine-ground condition, it is gradually dissolved by the soil
moisture and the juices of the plant roots and thus rendered
available to plants. Coarse-ground bone, on the other hand,
is but slowly decomposed in the soil and therefore of but little
value for crop production the first season. Super-phosphates con-
tain both water-soluble and citrate-soluble phosphoric acid.
Broadly speaking, both of these kinds of phosphoric acid are of
about equal value to plants. The phosphoric acid in basic slag
(odorless phosphate) is largely soluble in ammonium-citrate so~
lution. Available phosphoric acid means the sum of water-
soluble and reverted phosphoric acid, and represents the phos-
phoric acid of immediate value to plants. The results of the
analyses are calculated on a basis of the content of phosphoric
anhydrid (P205).

Potash is readily soluble in water in the compounds used as
potassic fertilizers in our state. Potash is obtained in wood
ashes, largely in the form of carbonate, or in various imported
potash salts, like crude kainit (containing 12-13 per cent pot-
ash). potassium muriate, sulfate, silicate, etc. Since muriates
(chlorids) have an injurious effect on the quality of certain
crops, notably tobacco and potatoes, the use of potash salts free
from muriate is in some cases desirable or even essential. The
results of the analyses are figured on a basis of the content of
potassium oxid (K2O).

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 277

Lime fertilizers are not, generally speaking, of the import-
ance to the agriculture of our state as they are under the con-
ditions prevailing in some Eastern states and in the old world.
It is possible, however, that the soil in some sections of our
state may be benefited by applications of lime (see p. 11).

Lime is applied either as land plaster (sulfate), marl or |
ground limestone (carbonate), as slaked lime (hydrate and car-
Eonate).

The methods of analysis followed in the chemical work of
our Station are those adopted by the Association of Official
Agricultural Chemists; the methods are revised from year to
year at tiie annual conventions of this Association. ;

Suggestions as to the Purchase and Use of Commercial Fertilizers.

The farmers of our state have not found it necessary as yet
to purchase large quantities of commercial fertilizers, as must
be done by eastern and southern farmers, and by a wise system
of farming they will never, generally speaking, have to pay
out so much money for fertilizers in the future as is being done
each year in the older states. The diagram on the title page
of this bulletin shows the average annual expenditures for com-
mercial fertilizers per farm for the United States and for three
different states, according to the last census; it will be seen
that the farmers of Wisconsin pay out only $2.00 for artificial
fertilizers per year and per farm, against $20.00 for the state
of New York, $26.00 for Georgia, and $10.00 for the whole
Union. The farmers in the eastern and southern states are
paying a heavy penalty for the methods of agriculture prev-
iously followed in those states, and the conditions now pre-
vailing there in this respect furnish a warning example to our
farmers to so husband the resources of their land that they will
not reduce its fertility by faulty methods of agriculture, and
render it necessary for their children and grandchildren to de-
pend on artificial fertilizers for maintaining the productiveness
of the land. This can be easily avoided by keeping live stock
and taking good czre of the barnyard manure, and by adopting
systems of crop rotation which will prevent the exhaustion of

278 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

soil fertility or the reduction of the supply of any single fer-
tilizing ingredient in the soil so that profitable crops cannot be
grown thereon except by special fertilization.

Fortunately, stock raising and dairying husbandry are most
important branches of agriculture in our state, and large quan-
tities of concentrated feeding stuffs are annually purchased by
Wisconsin farmers; these feeds are valuable as food materials,
and at the samie time enrich the manure produced by farm ani-
mals, so that if this is properly cared for, the quantities of fer-
tilizing ingredients thus secured will, as a rule, enable the far-
_ mer, to a large extent at least, to maintain the fertility of his
land. |

Where systems of continuous grain raising or culture of
special crops are followed, however, and where farmyard ma-
nure cannot be obtained in sufficient quantities, commercial fer-
tilizers will prove excellent substitutes. In case of special crops.
like tobacco, garden truck, potatoes, sugar beets, etc., calling
for more or less one-sided fertilization, such fertilizers will be
found of superior value, as they will supply the fertilizing in-
gredients in exactly the proportions required and, if desired,
in an immediately available form. Commercial fertilizers are
preferred for barnyard manure by many city people for lawns
on account of convenience of application or for aesthetic reasons.

It is impossible to give definite directions as to the kinds and
quantities of fertilizers required for different crops, because
soils differ greatly in their contents of valuable fertilizing ma-
terials and we have no direct or infallible rule by which the
amounts of available plant food in the soil can be determined.
A rapid growth of foliage and a deep green color of the same
give evidence of an ample supply of nitrogen in the soil; if
the foliage seems watery and the growth of the plants is more
or less rank, there is most likely a need of phosphoric acid, and
probably of lime. If the plants make a rather stunted growth,
under conditions of normal supply of water, and mature early,
there is too much phosphoric acid in the soil to go with the
other essential fertilizing elements present, and nitrogen and
perhaps potash will be apt to materially improve the crops har-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 279

vested. Potash fertilizers are, generally speaking, especially
beneficial in case of leafy plants, like tobacco, cabbages, beets,
clover, potatoes, etc.; but in addition to potash these plants call
for fair supplies of the other essential fertilizing ingredients.

The following table will give a somewhat definite idea as to
the amounts of fertilizing ingredients removed from the land
by various crops commonly grown in our state:

Table |.—Fertility Removed by Various Crops.

Removed per acre, pounds.

‘ Assumed yield. Phosphoric ©
Kind of Crop. per acre. Nitrogen. Acid. Potash.
Corn (grain and stalks)..... 60 bu. 84 32 34
' Wheat (grain and straw).... 30 bu. 62 20 26
Oats (grain and straw)..... 60. bu. 60 22 50
BE IA an ce eee 2 tons. 82 18 88
A 2 tons. " 50 20 60
Tobacco (leaves only)...... 1,600 Ibs. 70 8 91
Sugar beets, topped ........ 15 tons. 42 8 65
re 15 tons. 100 35 35
CE ck. ee ee 15 bu. 108 33 52
UME Sw. wig ee ce 200 bu. 33 20 62

The low prices which the ordinary farm crops command do
not, as a rule, warrant the expenditure of much money for
commercial fertilizers for these crops under present conditions ;
but this is not, as a rule, the case with special crops like
tobacco, sugar beets, potatoes, garden truck, etc. The figures
given in the table suggest the quantities and kinds of fertiliz-
ing elements that should be supplied in growing these crops;
‘somewhat larger quantities of the different fertilizing elements
than those removed by the crop should generally be furnished
the fertilizers applied, to allow for unavoidable losses in ferti-
lizing ingredients through drainage, through inversion into an
unavailable form, or because the plant roots may not reach all
of the fertilizer applied.

With the increasing importance of tobacco culture in this
state, the proper fertilization of land planted to this crop be-
comes more important; tobacco growers will no doubt find it to
their advantage to supplement dressings of farmyard manure

280 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

with commercial fertilizers, rich in potash and phosphoric acid,
so that all the manure on the farm need not be put on the small
piece of tobacco land, as is now often the case. It will be
noted from the figures presented in the table that tobacco draws
heavily on potash and nitrogen, and these ingredients must
therefore be supplied in ample quantities. (See Twenty-Third
Annual Report of this Station, p. 203-4, for further informa-
tion as to tobacco fertilizers. )

Another crop which will be likely to repay the cost of com-
mercial fertilizers is sugar beets. ‘This crop, like tobacco and
most other leafy plants, is especially exhaustive of the nitrogen
and potash in the soil, unless the leaves and tops are returned to
the land; liberal applications of the two fertilizing ingredients
given, with a fair supply of phosphoric acid, wili be apt to in-
crease the tonnage of the beets and improve their quality, as .
has been repeatedly shown by direct fertilizer trials at this
and other experiment stations. (Experiments with fertilizers
for sugar beets were conducted on different types of soils by our
station in 1906; see Bul. No. 150, also Bul. No. 123 published
in 1905). If the tops and beet pulp are fed to cattle or sheep
and the manure is carefully preserved and put on the land, the
loss in fertility incident to sugar beet culture will be small,
and it can be further reduced by applications of filter-press
cake which is now generally wasted at beet sugar factories.

Of the other special crops mentioned, cabbages and peas also
require liberal fertilization with nitrogenous and potassic fer-
tilizers and should, in addition, receive a moderate allowance
of phosphoric acid, while potatoes, a crop much less exhaustive
than either of those just mentioned, are benefited by a general
proportion of potash.

Since the fertilizer requirements of different types of Wis-
consin soils have not as yet been systematically studied, we can-
not say definitely which system of fertilization will produce
the best results for our different kinds of soils. The follow-
ing general hints as to the fertilizer requirements of soils of
different character are, however, borne out by our present
_ knowledge of the subject: Soils whose fertility has been great-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 281

ly reduced through long continued cropping and which will be
greatly benefited by applications of farmyard manure, should
receive a general fertilizer containing all three valuable fertili-
zer ingredients, nitrogen, phosphoric acid, and potash. Sandy
and light soils are especially benefited by applications of potash
and nitrogen, and will also in general respond to phosphoric
acid fertilization, while our clay and loam soils do not often
need much potash, but are apt to be low in phosphoric acid.
Humus and marshy soils, like all low-lying moist soils, are
rich in organic matter and in nitrogen, and require, as a rule,
phosphoric acid and potash, and sometimes lime. Potash fer-
tilizers have been found very beneficial in growing corn on
black marsh soils. The soils in the southeastern and eastern
parts of our state do not appear to need lime fertilizers, but it
is possible that the light sandy and clayey soils in the central
and northwestern counties of the state and the clay soils in the
southwestern counties will be benefited by applications of lime
fertilizers, like slaked lime, land plaster, marl, etc.

No definite rule can be laid down with regard to the quanti-
ties of commercial fertilizers to be applied, as the amounts nec-
essary to produce good crops will vary with the character and
the state of fertility of the soil, the kind of crop to be grown,
and other conditions. For ordinary farm crops 500 pounds per
acre may be considered a heavy application; ‘applications of
half a ton or more will only give economical returns in the case
of special crops grown under an intensive system of farming.
Farmers who expect to use commercial fertilizers on their land
are advised to make applications on a small area at first, say
at the rate of 200 pounds per acre, or at different rates per
acre, so that they may gain some experience as to the best
methods of applying the fertilizers and as to the profitable-
ness of the applications on their land, before they spend much
money for these. The poorer the soils on which artificial fer-
tilizers are used, the better returns may, in general, be ex-
pected. Lime may be applied at the rate of 1,000 pounds per
acre on light soils, and double this amount on heavy soils, in
the sections of the state where this constituent is likely to pro-

282 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

duce an increase in production. (See Bul. No. 150 of this
Station).
Valuation of Fertilizers,

The cost of commercial fertilizers in the market is govy-
erned by law of supply and demand, as is that of all other
commodities. Raw materials and chemicals containing one or
two fertilizing ingredients furnish data for the calculation of
the average cost of these ingredients in commercial fertilizers.
Since the prices of the different fertilizing materials vary some-
what from time to time according to the condition of the mar-
ket, the calculations must be revised at intervals. The average
retail prices of raw materials and chemicals in the large eastern
fertilizer markets for the six months preceding March each
year are calculated by a number of eastern experiment stations,
and the cost of the different fertilizing ingredients which com-
mercial fertilizers on the market contain, is obtained on the
basis of these figures; these values correspond approximately
to the prices of fertilizing materials in our main fertilizer
markets, and may be used for the purpose of comparing the
value of the various commercial fertilizers offered for sale in
this state.

The trade values of fertilizing ingredients in raw materials
and chemicals adopted for the present year are given in the
following schedule:

NITROGEN— Cents per Ib.
WT), ECB UO BOLT she avo era wnln aon ce bdo wecabinl to a ak ae 18.3
im Bimmonia Sale ee Sse ls wc yeyeie ae aserb ple oelate eta ten Le

ORGANIC NITROGEN—
in dry and fine-ground fish, meat and blood, and in high-

grade mixed Tertilizers i-cccce oc bye uch 6 ow ets os 0 ee 20.5
in ‘fine bone Gnd tankage ici... Some 6 dk oe ew 0 pee 20.5
in coarse bone.and tankage .......... wid ee bb gua.'b is fo! 0 Sus ata 15

PHOSPHORIC ACID—

soluble “if Water scsi ea We ti So ead wale ek ee we 5
soluble in ammonium-citrate solution ..............3.05mee 4.5
in dry fine-ground fish, bone and tankage.................. 4
in coarse fish, bone and- tankage...0.0 65 ol tae os 3
in cottonseed meal, linseed meal, castor pomace, and wood

STIS sais adie ik wate ccaye wip da eeeea oh die. oth alle ee Mead tte re ae 4

insoluble (in ammonium-citrate solution) in mixed fertil-
AZOES oes oe ev ba vieks wane’ e ste a vel tc el eulee tate ikon chen Beene 2

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 283

POTASH—
as high-grade sulfate, and in forms free from muriate.... 5
IIE ced ot ST Soa, sD gc ge chad Bratna al serial beat fw’ a Sr acab ate 4%,

In order to obtain the valuation price of 100 lbs. of a fer-
tilizer, the percentages of valuable fertilizing components are
multiplied in each case by the price given in the preceding
schedule; to this actual cost of the fertilizing ingredients con-
tained in the fertilizer should be added the cost of placing the
fertilizer on the market; this cost will vary considerably ac-
cording to local and other conditions; the Pennsylvania De-
partment of Agriculture estimates the expense as follows:

I rt G00 og Sie klk oc p a ele dapat aed @ Vela aly alae alae » Weare $1.00 per ton
Ee 2G a) a gs alae ve ns aid ole eof a 8 aja b ap es oom dine bale du $1.00 per ton.
Agent’s commission....... 20 per cent of retail cash value of ingredients
RFE ao ooo. 5.5 & o's cic. oS wi ai'sl SA's 2 aie love dla wie 6 Maciel! oie as $2.00 per ton

The approximate values of the various fertilizers licensed
for sale in our state may be ascertained by this method of
calculation, and the purchaser will thus be able to form an
opinion whether or not a fair price is asked for a certain fer-
tilizer.

It must be remembered, however, that the valuation placed
on the various fertilizers by this method is a Commercial and
not an Agricultural one. It shows the average retail cash price
of the different fertilizing ingredients plus the cost of placing
the fertilizer on the market; the agricultural value of a fertil-
izer will depend on a number of conditions beyond the control
of the seller, such as the need of the soil of the particular fer-
tilizing ingredient or ingredients in question; the judgment
used in applying the same, as to methods, time, and quantities
applied; the conditions of the weather, etc.; the agricultural
value of a fertilizer, in other words, will vary according to the
season and according to the intelligent application of the fertil-
izer; one farmer may derive full benefit from the use of a fer-
tilizer, while to another it may be almost money thrown away.
It is therefore evident that only a commercial valuation of fer-
tilizers is ever possible; this will enable persons to compare the
different fertilizers offered for sale, and will assist them in de-
ciding which are the most economical ones for their special
purpose.

284

ILLINOIS STATE DAIRYMEN’S ASSOCIATION :

Analyses of Licensed Commercial Fertilizers in Wisconsin during 1907.

The manufacturers mentioned below have taken out licenses

for the sale of the following twenty-two brands of fertilizers in
this state during the current year, in accordance with Wiscon-
sin statutes of 1898, sec. 1494c.

No.

10

11

12

13

14

15

Table IIl.—Licensed Commercial Fertilizers, 1907.

Guarantee, per cent.
Phosphoric
acid.
Name of Brand. Manufacturer or agent.Nitro- Avail- Pot-
gen. able. Total. ash.
Pr ct. Pret. Preioerice

Swift’s Superphosphate.Swift & Co., Chicago.. 1.64 5.0. aan 2.0
Swift’s Onion, Potato
ang TORACLO 2 sac. ek Swift & Co., Chicago.. 1.64 8.0 °°. 1100 7.0
Swift’s Pure Bone Meal.Swift & Co., Chicago.. 2.50 .... 25.0 ....
Swift’s Truck Grower..Swift & Co., Chicago.. .82 8.0 10.0 4.0
Swift’s Sugar Beet
GrOwel . <4 snares a A Swift & Co., Chicago.. 2.50 8:0 °° tai8 5.0
Swift’s Special Phos-
phate and Potash ....Swift & Co., Chicago... .... 10.0 11.0 2.0
Swift’s Pure Ammonia-
ted Bone and Potash.Swift & Co., Chicago.. 4.75 ..... 16.0 3.0
Homestead, a Bone
Black Fertilizer ..... Michigan Carbon

Works, Detroit, Mich. 2.06 8.0 9.0 1b
Red Line Phosphate
With Potish’. oi sv. Michigan Carbon

Works, Detroit, Mich. .... 10M Velie 2.0

Homestead High Grade
Garden and Vegetable
Fertilizer’). .5 3 het. ts Michigan Carbon
Works, Detroit, Mich. 2.06 8.0 9.0 6.0

Blatchford’s Plant Grow-
er and Land Renovator.John W. Barwell,

Waukegan, Ill. ..... 5.00 5.25. 20a 6.0
Star Phosphate ........ The Armour Fertilizer

Works; .Chicago...... ..... 1@059em
All Setupis (525 cies .a% The Armour Fertilizer

Works, Chicago .... 2.88 8.0 10.0 4.0
Phosphate and Potash.The Armour Fertilizer

Works, Chicago .......... 10:03 2.0

Bone, Blood and Potash.The Armour Fertilizer
Works, Chicago .... 4.11 8.0 10.0 7.0

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 285

16 Currie’s Complete Gar-
den and Lawn Fertil-
a Sa Currie Bros. Co.,
Milwaukee ......... 5.13 3.28 12.07 7.88

17 Darling’sWesternBrand.Darling & Co., Chicago. .41 TQ 9.0 5

18 Darling’sChicagoBrand.Darling & Co., Chicago. 1.65 8.0 10.0 2.0
19 Darling’s Farmer’s Fa-

wore, orand .....«... Darling & Co., Chicago. 2.47 8.0 10.0 4.0
20 Darling’s Vegetable and

Lawn Fertilizer ......Darling & Co., Chicago. 3.3 8.0 9.0 7.0
21 Swift's Garden City

POMEOALE . cca. ene sss Switt & Go: Chicaso. 2:2. --14.0-- 15.0

22 Swift’s High Grade
Special Phosphate and
0 8 ee Switt & (Co., ‘Chtesgo ..-..02-°- 1802) 41.0 4.0

The Station analyses of the brands given are shown in the
following tables. According to the state fertilizer law, each
manufacturer “shall affix to every package of fertilizer sold

a statement of the following fertilizing constituents,
namely: The percentage of nitrogen in an available form, of
potash soluble in water, and of available phosphoric acid,
soluble and reverted, as well as total phosphoric acid.” The
guaranteed composition of the licensed fertilizers is given in
the table in connection with the results of our analyses of the
samples furnished by the manufacturers in compliance with the
law. A small number of samples of various licensed brands were
collected by representatives of the Station during the past year
and have been analyzed in our laboratory, with results as shown
in the second half of the table. (Table III B.)

These samples were collected in the stores of the following
dealers or were forwarded for analysis by the buyers, as
stated: No. 32, Wisconsin Sugar Co., Menomonee Falls; Nos.
35 and 41, Geo. Warren Co., Warrens; Nos. 36, 37, and 39,
D. P. Wigley, Racine; Nos. 88 and 40, J. A. Denniston,
Janesville; Nos. 42, 44, and 45, Peterson & Burroughs, Ra-
cme. No. 43, }. D. Thrasher, Green Lake; No. 46, W. C.
Davis, Walworth; No. 47, C. H. Jackson, Oconomowoc; No.
48, M. A. Rasmussen, Somers; Nos. 50 and 51, David Law-
ton, Racine; No. 52, D. M. Barlass, Janesville; and No. 58,
Currie Bros., Milwaukee.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION

286

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION 289

The mechanical analysis of the sample of bone meal in-
cluded among the licensed brands of fertilizers gave the follow-
ing results, the portion passing through a sieve of one-fiftieth
inch mesh being designated as fine-ground, and that remaining
on such a sieve as coarse.

Table 1V.—Mechanical Analysis of Bone Meal, 1907.

Station Brand. Fine-
No. Ground. Coarse
Perct. Per ct.
TEC NICAL 9026s cco c cu wiedeemeces ee eeed 66 34

Fertilizer Inspection.

It is impossible to tell from the appearance or the smell of a
commercial fertilizer whether it contains a large amount of val-
uable fertilizing ingredients or only a very small amount.
There is therefore a strong temptation for irresponsible parties
to make and sell inferior or even worthless goods as standard
fertilizing articles; so much so, that it has been found necessary
in all states where the fertilizer business has grown to be of
any importance, that the state should in some way supervise
their sale. Laws regulating the sale of commercial fertilizers
are at present in force in nearly every state in the Union. The
Wisconsin fertilizer law which was passed by the legislature
of 1895 is given in full in the following pages. According to
the provisions of the law, all commercial fertilizers sold in this
state at a cost exceeding $10.00 per ton must be licensed for
sale. They must be sold on a guarantee of their contents of
valuable fertilizing ingredients, and the director of the experi-
ment station, on whom is laid the duty of enforcing the law, is
authorized, in person or by deputy, to take samples of all com-
mercial fertilizers sold in this state which come within the
scope of the law. In case of licensed fertilizers it may thus
be ascertained whether these come up to the guaranteed com-
position, and when it is found that parties are selling fertiliz-
ers without complying with the provisions of the law, they may
be brought before the proper legal authorities and convicted
according to section 1494d of Wisconsin statutes of 1898. This

290 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

section imposes a fine of $100.00 for the first offense and
$200.00 for each subsequent offense. |

It is hoped that all dealers in commercial fertilizers in the
~ state will comply with the law in all particulars, and that they,
as well as purchasers of such fertilizers, will assist in the en-
forcement of the law by giving notice of violations of the same
that may come to their knowledge. A strict compliance with
the law is for the best interests of al honest dealers and con-
sumers alike. Only firms that live up to the requirements of
the law and have taken out licenses for the sale of their brands
of fertilizers should be patronized; the law does not offer pur-
chasers any protection against dealers in other states who sell
inferior or fraudulent goods. 5

B.—Licensed Concentrated Feeding Stuffs.

The following eighty-six brands of concentrated commer-
cial feeding stuffs have been licensed for sale in this state for
the calendar year ending December 31, 1907. The guarantees
of the manufacturers as to contents of valuable ingredients in
the brands are given in all cases:

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 291

Table V.—Licensed Commercial Feeding Stuffs, 1907.

Oo. ° Name of Brand. Guarantee.
Pro-
Manufacturer or agent. ten Fat
Oil Meals. Per ct.
1 Ground Linseed Cake ...... Wm. Goodrich & Co., Milwau-
: PSEC Oe hse yal at cate tots csS ark eceeteteae 32.0 5.0
Berra Cake 2.6. sno Minn. Linseed Oil Co., Minne-
URIS Art Patiite sof wep ale she skay aha ats 384.0 5.0
peGrounmd ©1) Cake ..;...;3... Northern Linseed Oil Co., Min-
MEADS hate git y fife sane 32.0 6.0
4 Ground Linseed Cake ...... American Linseed Co., Min-
. MOBVOMS Sic Wibew ae ke Cakes ¢ aed) Bal
bee. Ground Oi] Cake ..... Red Wing Linseed Mills, Red
Na aS 5 DBT OS Sy hia ar ais tes 32.0). 6.0
6 Midland Brand O. P. GroundMidland Linseed Co., Minne-
Bameced Cake 2... 6. esc 3 oe PRIUS S00) cree, ls hse dvatestele pins oe 00:0: (5:5
7 Pure Old Process Oil Meal..Archer-Daniels Linseed Co.,
Minneanoliss 4. cathe oie sain 6 30.0 ; 6.0
Gluten Feeds, Corn Feeds, etc.
8 Continental Gluten Feed ....Continental Cereal Co., Peoria 33.0*14.0*
PES a as oles Chapin & Co., Milwaukee..... 30.0 12.0
10 Buffalo Gluten Feed ........ Corn Products Mfg. Co., Chi-
OG BEC LN Oo) eS ae ae eae 24.0 2.5
11 Cedar Rapids Gluten Feed...Douglas & Co., Cedar Rapids,
REAL FS oad eel eich . 24.0. 4.0
iz isaeie Hominy Feed ........ John B. A. Kern & Sons, Mil-
VU ae ay, Wea aks Zui 1 LOTS: TS
13 “Success” Hominy Feed ....Deutsch & Sickert Co., Mil-
TUM be ach o oar tua ee acne 104,70
14 Standard Hominy Feed ..... Rokt. Krull Com. Co., Milwau-
ete PB Ad ce cssh a oA ate cael tats 11.9 8.0
15 Yellow Hominy Feed ....... E. S. Woodworth & Co., Minne- .
PUL Hee A tans, ioadede acct dha voles \ethcc oa 11.19 8.26
Mixed Corn and Oat Feeds.
16 Blue Cross Corn & Oats Feed..E. F. Doty. Janesville, Wis.... 7.0 3.0
17 Schumacher Stock Feed ....The Quaker Oats Co., Chi-
AEN a atid p autacats a oera tie Wa a 11.0 4.0
18 Victor Feed or “C” Feed....The Quaker Oats Co., Chi-
COP. ee tine caries oy Payee
19 Quaker Dairy Feed ......... The Quaker Oats Co., Chi-
Cir We oh Sods | cs crs a hy he anes Ses 12.0 3.0

20 Vim Feed, or “X” Feed..... The Quaker Oats Co., Chi-
VETER aed aS BA yah dale ska alat dle nl ockyet « 5.5 12.0

292 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Table V.—Licensed Commercial Feeding Stuffs, 1907—Continued.

Guarantee.
No. Name of Brand. Pro-
Manufacturer or agent. tein. rat
Per ct.
21 Excelsior Chop Feed ....... The Great Western Cereal Co.,
Chicago - oo... [Fee 8.0 3.5
Ze Royal Oat Reed is tics cc's: The Great Western Cereal Co.,
Chicago: ........5.: 1+ ee 6.6 2.5
23 Hominy Mixed Feed ........ Peter Schmitz & Son, Milwau-
:): errr 9.05 5.66
24 Imperial Corn and Oat Feed.Deutsch & Sickert Co., Mil-
waukee ....... 54 |) cee 8.0 4.0
25 Yellow OO) Need. (3.505.500.0542 E. S. Woodworth & Co., Min-
neapolis -.....; ss < ee 9.39 5.02
Miscellaneous Dairy Feeds.
26 Blatchford’s Calf Meal ..... J. W. Barwell, Waukegan, Ill: 25.0 5.0
27 Blatchford’s Sugar & Flax-
GEE ich: anced fe See ek J. W. Barwell, Waukegan, Ill.. 27.0 10.0
28 ‘National Calf Food .. ...5... National Food Co., Fond du
Lac, Wis.:. .). «2.5 17.25 5.0
29 Dr. Wasem’s XXXX Calf
IMPORT soins. eucdl Pal 3 we EPR ke OO Cuba City Remedy Co., Cuba
: City, Wis, .....+sswaneneeee 36.0 15.0
30 Martin's: Calf. Peed .......%' John C. Martin & Co., Min-
eral..Point, Wis: <<. Game 26.0 10.0
31 Hammond Dairy Feed ...... Western Grain Products Co.,
Milwaiikee 02%: ee awe ot CORRS
32 Mueller’s Molasses Grains...E. P. Mueller, Milwaukee ..... LD ae
33 Superior Quality Dried Brew-
Gis CGPS: sat oe ae ae John Gund Brewing Co., La
Crosse °...» ..ikw2 0s bese 25.0 7.0
ot ipried: (Paine. tcc le as ane ee» Pabst Brewing Co., Milwaukee 28.24 7.33
35 Schlitz Dried Grains ........ M. G. Rankin & Co., Milwau-
REO er hs. ot ote ee vee 28.0 7.0
a Malt Sprouts cca s cot cee at Horlick’s Malted Milk Co., Ra-
ecine® os. bee 25.0. 1.0
By Malt.” SHLOWES: in. daca che ow Borchert Malting Co., Milwau-
KG? Pin ke Sea. eT ee 26.75. .86
oo Malt Spreutay 8 os% Fee. wee Cc. & J. Miche] Bre. Cot as
CTOBSC. ois cc te eaule ae oie 27.0 = ot
*On dry basis. ** 25 per ct. sugar.
JOU Mab Sprowtes 46 chess sales Fauerbach Brg. Co., Madison. 28.5 .7
£0 Malt Sprouts. 0% dics Rin bee ke Fred Miller Brg. Co., Milwau-

EOGe Foi. icy Sine oeieo ee 25.98 1.46

No.

421

42

43
44
45
46

47
48
49

50

51

52

53

54

55

56

57

58

59

60

61

62

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 293
Table V.—Licensed Commercial Feeding Stuffs, 1907—Continued.
Guarantee.
Name of Brand. P-o-
Manufacturer or agent. tein. Fat
SS re The Storck Brg. Co., Schleisin-
Serville; Wis. cnt wk ee 22.0 1.0
Malt Sprouts ............... John Walter & Co., Eau Claire,
WIS a aed Seles Pawns bass 26.0) 13
re ....Wisconsin Malt and Grain Co.,
Appletors (Wiss. aes Se as ret 26.5 7
MPEMESPTOULS. 26. ws ec ee oe od A. G. Laubenstein, Hartford,
UA pee APS tok Rene ne Pere gn Oo 25.0 ..75
PIPE TESTITOUIUS: 2 os cee gece sae The Kurth Co., Columbus, Wis. 24.0 6
DP SIOUIES 5. oe American Malting Co., M:iwau-
MBC W yen Wy de AA's 4 4 ee DRC 23.0 “1.25
MMMEPINOTIES (5 ee ee ee Portz-Bros.,, Hartiord, Wis... 25.0 0°" 75
POETOTOMUS So. . ke ees Pabst Brg. Co., Milwaukee.... 30.39 1.7
Mal Sprouts ......./:.. ....Konrad Bros. & Werner, Hart-
BORG IS? sss cas | aoe Seer R eS 2025 © 326
PE UOULS, obec cect es Henry Rahr Sons’ Co., Green
Ba She a ba con tiie toca 30.0 6
MEREMIUIES. 52 ek ds ee ee Rubicon Malting & Gr. Co.,
PUNPGONG) WIS. wick k ae ewe ke 27.0 85
oo fo | CS Froedtert Bros. Gr. & Malting
Ca.,; Milwaukee 2. 6.642. 2.2 21.5 4.80
BePer ee ONIUS ke ee ee The Konrad Schreier Co., She-
MOS AN WIS. crus Ye el ce eas ASS femme |
SS Rudolf Heger, Jefferson, Wis. 27.5 1.8
Dia eEOUTS 2... eee The Oskkosh Brg. Co., Osh-
ROS IWse ect sics See Lhe Zt At
Animal and Poultry Foods.
Developing Food ........... Cypher’s Incubator Co., Buf-
PrP Pee we, Wa a es aden ie, ofa wat 10.0°%.3:12
Globe Scratch Feed ........ The Albert Dickinson Co., Chi-
Go: a0 ae iE ee Apia Ad, Soe de es 10.5 3.0
Crescent Chick Feed ....... The Albert Dickinson Co., Chi-
CRD fo ke ae re Nha e cee ot 10.55 33.0
pum aoick Starter .........- The Albert Dickinson Co., Chi-
Cen eRe ee ce OF 7 a ME 10.5 3.0
Queen Poultry Mash ....... The Albert Dickinson Co., Chi-
ror! = "0 gt Ade ae Ae Pee, ae ara a ee 1E.0 374.0
King Pigeon Feed .......... The Albert Dickinson Co., Chi-
RR asd LW a Spee ler ebore Sigs 10.55. 3.8
Jewel Chick Feed .......... International Stock Food Co.,
Minneapolis F684 Veen Re E225 22

294 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Table V.—Licensed Commercial Feeding Stuffs, 1907—Continued.

Guaraniee.
No. Name of Brand. Pro-
Manufacturer or agent. —_ tein. Fat
Per ct.
63 Old Gold Poultry Food ...... L. L. Olds Seed Co., Clinton,
Wiss: -s i... cis, 6 a ee 10.5). 3:0
64 Old Gold Chick Food ....... L. L. Olds Seed Co., Clinton,
WiIS.. bee ts) Si 10.5 3.0
Gh. (Beer | BETADH ii dsc: are niece hele The Armour Fertilizer Works,
Chicago ;....s.4) ss eee 55.0 12.0
G6: Meat’ Meat) \ Asc. ths wee eae oe The Armour Fertilizer Works,
Chicago. os bs0 oe ae 50.0 10.0
Cr Poultty Bane 4) oo esa ee ae The Armour Fertilizer Works,
Chicago «...... «sa. sen 24.0 5
OS BloGd OMA Soto ds « odes Sarees The Armour Fertilizer Works,
Chicago ....... +e $5.0".2
69 Blatchford’s Fill the Basket
Poultry Meats ........... J. W. Barwell, Waukegan, Ill. 33.0 10.0
70 Sterling Hen Feed ......... Northrup, King & Co., Minne-
apolis <2. 53 6s. eee 11.67. 3.42
71 Sterling Chick Feed ........ Northrup, King & Co., Minne-
apolis’ .....%), 4k ee 12.25 2.7
72°F. Pc. Chick Manna? ..:. ...% BE. P. Cassel, Lansdale, Pa.;
Wernich Seed Co., Agents
Milwaukee .... i425 eee 12.0 4.0
73 Wernich’s Magis Chick Feed.Wernick Seed Co., Milwaukee 12.0 5.4
74 Swift’s Digester Tankage...Swift & Co., Chicago ........ 60.0 8.0*
75 Swift’s Blood Meal ......... Swift & Co., Chicago. caene S705 ke
76 Swift’s Beef Scraps ........ Swift & Co, Chicago vaja. 5 60.0 10.6
"7 Switt’s Poultry Bone. ...5... Swift & Co.,. Chicago’. tease 26.0) /-9*
78 Extra Quality Quick Meal
Gi sie! Skee Lira ho na Paar pees ys Steinmesh & Co., St. Louis;
Kuelsler Bros., Milwaukee,
Agents 20.00 ssn uD as fe
79 Purina Mill Feed—Chick ...Rialston Purina Co., St. Louis. 11.0 3.6
RO PCRALCHIMS OG fos ie eras vere Cypher’s Incubator Co., Buffalo
Ne. 25 eo oe a eee 11.05. 3.9
Ci GRick oad) tess vaccines sew ane Cypher’s IncubatorCo., Buffalo,
Ne Wea 2k oe eee 10.54 3.4
82 Layitie Meod oy suteiaye ba ates Cypher’s Incubator Co., Buffalo,
a Seer 12.89 3.8
83 Horeinia’ MOOds oe u's sinneala wu oe Cypher’s Incubator Co., Buffalo
Ne OX 3 a ee 12.89 3.8
84 Gobd Luck Chick Food Good Luck Mills,St.Louis..... 9.0. .3.0
85 Feed-Well Chick Food ...... Illinois Feed Mills, St. Louis.. 9.0 3.0

86 Chamberlain’s Perfect Chick
MOO oc. oes one ee oe use Wernich Seed Co., Milwaukee 10.69 3.06

* per cent phosphates. ** 55 per cent phosphates.

~

— Se ee

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 295

Suggestions as to the Purchase of Concentrated Feeding Stuffs.

The guarantees of the manufacturers as to the contents of
protein and fat in the licensed feeds will be found in the pre-
ceding list; by comparing the guarantees with the prices at
which the feeds are sold, a fairly accurate idea as to the rela-
tive value of the different feeding stuffs to the farmer may be
obtained. Guarantees of the protein and fat contents of feed-
ing stuffs are required by the law because these components are
of the highest value to feeders and the quantities in which they
are found in different feeds can be readily and accurately de-
termined by chemical analysis. This is not the case with some
other components of feeding stuffs that are also of great import-
ance in the nutrition of farm animals, notably starch and sugar.
We are, however, generally speaking, justified in considering
protein the most important component of concentrated feeding
stuffs; first, because the crops grown on the farm are likely to
be rather deficient in this component and this must therefore
be supplied in order to supplement the farm crops in the feed-
ing of live stock, and second, because the substances spoken of
collectively as proteim or albuminoids are of vital importance
to the animals and cannot be entirely replaced by other food
components; they are the only constituents of cattle foods that
furnish the material required to produce flesh, milk, eggs,

- wool, and similar substances, and a certain minimum of them

OO eee eee

» tenia ath. *

is absolutely necessary to sustain the vital processes of the ani-
mal and to replace the unavoidable wastes of the body occur-
ring through the exercise of vital functions, through secretions,
involuntary and voluntary motions, etc.

Under otherwise similar conditions, the richer a food is in
protein the more valuable it is, therefore, to the farmer, if the
food is of such a charaeter that it can be fed successfully to the
animals kept. The farmer cannot, as a rule, afford to buy a
food very low in protein and high in carbohydrates, as he can
generally produce such foods at a lower cost than they can be
bought for elsewhere. It should be remembered in this con-
nection that the guarantees given by the manufacturers are for

296 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

the total contents of protein and fat in the feeding stuffs and
not for digestible components; and that the amount of woody
fiber (crude fiber or fiber) which a feeding stuff contains, will
determine to a large extent what proportion of the protein as
well as other food materials found therein the animal can di-
gest; the more crude fiber a feeding stuff contains, the greater
proportion of the valuable food components will be consumed
in the work of digestion. Refuse-feeds containing large.
amounts of hulls of chaff are therefore less valuable than would
be supposed from their protein contents alone.

It is doubtful whether it will ordinarily pay a farmer to
buy concentrated feeds containing less than seven or eight
per cent of protein; aside from the low protein content and
the large per cent of crude fiber which such feeds generally
contain, the group of components known as mtrogen-free ex-
tract (starch, sugar, pentosans, gums, etc.) in these feeds is of
inferior value compared with the nitrogen-free extract of the
cereals, ¢. g., which is largely made up of the first two kinds
of substances mentioned. ‘The nitrogen-free extract of hominy
feed and many of the poultry foods, like that of the cereals,
consist mainly of starch, and that of molasses feeds is made
up of sugar to a large extent; as these feeds are moreover rel-
atively low in crude fiber, they possess a greater feeding value
compared with refuse feeds which consist largely of the hulls
and chaff of grains, than would appear from a_ statement of
their protein and fat contents alone.

The samples of mixed feeds collected by our feed inspectors
during the present year under the state feeding stuff law are
analyzed for their contents of crude fiber, in addition to those
of protein and fat; the results of the analyses are reported
to manufacturers and dealers as completed, and will be given
in full in the next annual feed bulletin. . This will also contain
a more detailed discussion of the composition of feeding stuffs
and of the value of different kinds of concentrated feeds offered
for sale in our state. Copies of our bulletin No. 142 giving
the results of all analyses of samples of concentrated feeding
stuffs collected during 1906, with general information as_ to

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 297

the composition of food materials, may be had upon application
by all residents of the state so long as the supply on hand lasts.

Feeding Stuff Inspection.

The law governing the sale and inspection of concentrated
feeding stuffs in this state is given on pages 29—32 of this bul-
letin. Feeding stuffs of the kinds given in section 1 of the
law are included under its provisions, viz, oil meals of all
kinds, gluten meals and gluten feeds, starch refuse feeds,
brewery and distillery refuse feeds, mixed feeds of all kinds,
unless they are mixtures of the pure grains, whole or ground
together, in which case they are exempt (see sec. 1.)

All licensed goods must be sold under a guarantee of their
contents of protein and fat; if sold in bags, the name of the
feed and the number of net pounds thereof in the bag, the
name and address of the manufacturer, and the guaranteed
percentages of protein and fat must be plainly shown on each
bag; if sold in bulk, a printed statement giving similar infor-
mation must be furnished with each car or other amount sold,
and a certified copy of this statement shall be supplied to the
purchaser upon request.

Registration blanks for licensing brands of concentrated
feeding stuffs under our state law will be furnished upon ap-
plication; the annual license fee for each separate brand of
feeding stuff is twenty-five dollars. Analysis samples contain-
ing about two pounds of each feeding stuff are required, in ac-
cordance with sec. 3 of the law.

Retail dealers should be careful in handling goods that come
under the provisions of the law, to see to it that these are li-
censed for sale in this state during the present year and that
the packages in which they are sold are marked in accordance
with the law, as described above. Both dealers and purchasers
of feeds can materially aid in the enforcement of the law by
giving notice of any violation of the same that may come to
their attention.

The lists of licensed fertilizers and feeding stuffs given in
the preceding are complete up to the time when this bulletin

298 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

went to press (April 2, 1907): licenses will doubtless be taken
out for additional brands during the remaining months of the
year. Inquiries in regard to licensed brands of feeding stuffs
or commercial fertilizers, and other phases of the subject of
feed or fertilizer inspection will receive prompt attention.

THE WISCONSIN FERTILIZER LAW.

(Sections 1494c, 1494d and 1494e, Wisconsin Statutes of 1898.)

Section 1494c. Every person who shall, in this state, sell
or expose for sale ahy commercial fertilizer or any material
used for fertilizing purposes, the price of which exceeds ten
dollars per ton, shall affix to every package of such fertilizer
or material in a conspicuous place on the outside thereof, a
plainly printed statement clearly and truly certifying the num-
ber of net pounds therein, name or trade-mark under which
the article is sold, name of the manufacturer or shipper, place
of manufacture, place of business of the manufacturer and
of the following fertilizing constituents, namely: ‘The _ per-
centage of nitrogen in an available form, of potash. soluble in
water and of available phosphoric acid, soluble and reverted,
as well as total phosphoric acid. Every such person shall also
file with the director of the agricultural experiment station of
the University of Wisconsin, in the month of December in each
year, a certified copy of such statement for every such _ fer-
tilizer or material bearing a distinguishing brand or _ trade-
mark and which he sells or exposes for sale, which copy shall,
when required by such director, be accompanied by a sealed
glass jar or bottle, containing at least one pound of such fer-
tilizer or material, and an affidavit that such sample corres-
ponds, within reasonable limits, to the fertilizer or material
which it represents in the percentage of the aforesaid con-
stituents, which affidavit shall apply to the remaining portion
of the then calendar year. Additional brands of such fer-

EE ee eS ee
‘

CE =

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 299

tilizer or material may be offered for sale during the year,
provided samples and affidavits are so filed at least one month
before they are offered, in which case an analysis fee of double
the usual amount must be paid. A deposit of the sample of
fertilizer shall be required by said director unless the person
selling or offering for sale a fertilizer or material within this
section shall certify that its composition for the succeeding
year is to be the same as given in the last previously certified
statement, in which case the furnishing of a sample shall be
at the discretion of said director.

Section 1494d. Said director shall analyze or cause to be

analyzed all such samples and publish the results of such

analysis in a bulletin or report on or before the first day of
the next succeeding April. Every manufacturer, importer,
agent or seller of any such fertilizer or material shall pay
annually to said director for each brand thereof sold within
the state the sum of twenty-five dollars, and upon doing so
and complying with the other provisions of law shall receive
from him a certificate of such compliance which shall be a
license for the sale of each brand thereof within the state for
the calendar year for which such fee is paid: All moneys
received by said director pursuant to this section shall be paid
into the treasury of said station. Any person who shall sell
or expose for sale any commercial fertilizer or material used
for fertilizing purposes which is within the provisions of the
preceding section without complying with the foregoing pro-
visions or which contains a substantially smaller percentage
of fertilizing constituents than are indicated by the printed
statement thereon shall be punished by a fine of one hundred
dollars for the first offense and two hundred dollars for each
subsequent offense.

Section 1494e. Said director shall annually analyze or
cause to be analyzed at least one sample of every fertilizer
or material used for fertilizing purposes sold or exposed for
sale under the two preceding sections and enforce their pro-
visions by prosecuting or causing the prosecution of every per-

300 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

son who shall violate them. He may in person or by deputy,
on tendering the value thereof, take a sample, not exceeding
two pounds, for said analysis from any lot or package of fer-
tilizer or any material used for fertilizing purposes which may
be in the possession of any manufacturer, importer, agent or
dealer in this state; said sample shall be drawn in the pres-
ence of the person from whom taken or his representatives,
be taken from a parcel or number of packages which shall not
be less than ten per centum of the whole lot sampled, be
thoroughly mixed and divided into two equal samples, placed
in glass vessels and carefully sealed and a label placed on each,
stating the name or brand of the fertilizer or material sampled,
the name of the party from whose stock the sample was drawn,
the time and place of such taking; said label shall be signed by
the director or his deputy and such person or his representative
at the drawing and sealing of said samples; one of said duplicate
samples shall be retained by the director and the other by the par-
ty whose stock was sampled; the sample retained by the director
shall be for comparison with the certified statement named in
section 1494c. The result of the analysis of the sample or sam-
ples so procured shall be reported to the person requesting the
analysis and be published in a report or bulletin to, be issued
within a reasonable time. j

THE WISCONSIN FEEDING STUFF LAW.

(Chapter 377, Laws of 1901; Chapter 148, Laws of 1905.)

Section 1. The term “Concentrated Commercial Feeding
Stuffs,” as used in this act shall include linseed meals, cotton
seed meals, pea meals, cocoanut meals, oils meals of all kinds,
gluten meals, gluten feeds, maize feeds, starch feeds, sugar
feeds, sucrene feeds, hominy feeds, cerealine feeds, distillers’
grains, dried brewers’ grains, malt sprouts, rice meals, oat
feeds, corn and oat feeds, dried blood, tankage, ground beef or

—— ae

ILLINOIS STATE DAIRYMEN’S ASSOCIATION . 301

fish scraps, mixed feeds of all kinds, also condimental stock
foods, patented and proprietary stock foods claimed to possess
nutritive as well as medicinal properties, and all other materi-
als intended for feeding to domestic animals; but shall not in-
clude hays and straws, the whole seeds nor the unmixed meals
made directly from the entire grains of wheat, rye, barley, oats,
Indian corn, buckwheat, sorghum, broom corn, millet and flax
seed. Neither shall it include wet brewers’ grains, nor wheat,
rye and buckwheat brans or middlings not mixed with other
substances, but sold separately, as distinct articles of commerce,
nor pure grains ground together.

Section 2. Every manufacturer, company or person who
shall sell, offer or expose for sale or for distribution in this
state any concentrated commercial feeding stuff, used for feed-
ing farm live stock, shall furnish with each car or other amount
shipped in bulk and shall affix to every package of such feeding
stuff in a conspicuous place on the outside thereof a plainly
printed statement clearly and truly certifying the number of
net pounds in the car or package sold or offered for sale, the
name or trade mark under which the article is sold, the name
of the manufacturer or shipper, the place of manufacture, the
place of business and the percentages it contains of crude pro-
tein, allowing one percentum of nitrogen to equal six and one-
fourth percentum of protein and of crude fat, both constitu-
ents to be determined by the methods prescribed by the director
of the Wisconsin agricultural experiment station. Whenever
any feeding stuff is sold at retail in bulk or in packages be-
longing to the purchaser, the agent or dealer, upon request of
the purchaser shall furnish to him a certified copy of the state-
ment named in this section.

Section 3. Before any manufacturer, company or person
shall sell, offer or expose for sale in this state any concen-
trated commercial feeding stuffs, he or they shall for each and
every feeding stuff bearing a distinguishing name or _ trade
mark, file annually during the month of December with the
director of the Wisconsin agricultural experiment station a cer-

302 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

tified copy of the statement specified in the preceding section,
said certified copy to be accompanied, when the director shall
so request, by a sealed glass jar or bottle, containing at least
one pound of the feeding stuff to be sold or offered for sale,
and the company or person furnishing the said sample shall also
submit a satisfactory affidavit that said sample corresponds
within reasonable limits to the feeding stuffs which it repre-
sents in the percentage of protein and fat which it contains.

Section 4. Each manufacturer, importer, agent or seller of
any concentrated commercial feeding stuffs shall pay annually
to the director of the Wisconsin agricultural experiment sta-
tion a license fee of twenty-five dollars. Whenever a manu-
facturer, importer, agent or seller of concentrated commercial
feeding stuffs desires at any time to sell such material and has
not paid the license fee therefor in the preceding month of Dec-
ember, as required by this section, he shall pay the license fee
prescribed herein before making any such sale. ‘The license fees
received by such director pursuant to the provisions of this
section shall be paid into the treasury of the university and shall
constitute a special fund from which to defray the expenses in-
curred in making the inspections and analyses required by this
act and enforcing the provisions thereof, and he shall report
annually to the regents of the university of Wisconsin the amount
received and the expense incurred for salaries, laboratory ex-
penses, chemical supplies, traveling expenses, printing and other
necessary matters. Whenever the manufacturer,importer or
shipper of concentrated commercial feeding stuffs shall have
filed the statement required by section two of this act and paid
the license fees as prescribed in this section, no agent or seller
of such manufacturer, importer or shipper shall be required to
file such statement or pay such fee.

Section 5. The director of the Wisconsin agricultural ex-
periment station shall annually analyze or couse to be ana-
lyzed at least one sample to be taken in the manner hereinafter
prescribed, of every concentrated commercial feeding stuff sold
or offered for sale under the provisions of this act. Said di-

——— ee ee ee ae

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 303

rector shall cause a sample to be taken, not exceeding two
pounds in weight, for said analysis, from any lot or package of
such commercial feeding stuff which may be in the possession
of any manufacturer, importer, agent or dealer in this state,
but said samples shall be drawn in the presence of the parties in
interest or their representatives, and taken from a parcel or a
number of packages, which shall not be less than ten percentum
of the whole lot sampled, and shall be thoroughly mixed, and
then divided into equal samples, and placed in_ glass vessels,
and carefully sealed and a label placed on each, stating the
name of the party from whose stock the sample was drawn and
the time and place of drawing, and said label shall also be
signed by the person taking the sample, and by the party or
parties in interest or their representatives at the drawing and
sealing of said samples; one of said duplicate samples shall be
retained by the director and the other by the party whose stock
was sampled; and the sample or samples retained by the di-
rector shall be for comparison with the certified statement named
in section three of this act. The result of the analysis of the
sample or samples so procured, together with such additional
information as circumstances advise, shall be published in reports
or bulletins from time to time.

Section 6. Any manufacturer, importer or person who shall
sell, offer or expose for sale or distribution in this state any con-
centrated commercial feeding stuff, without complying with the
requirements of this act, or any feeding stuff which contains
substantially a smaller percentage of constituents than are cer-
tified to be contained, shall, on conviction in a court of compe-
tent jurisdiction, be fined not less than twenty-five nor ‘more
than one hundred dollars for the first offense, and not more than
two hundred dollars for each subsequent offense.

Section 7. Any person who shall adulterate any kind of
meal or ground grain or other feeding stuff with milling or
manufacturing offals, or’ any other substance whatever, for the
purpose of sale, unless the true composition, mixture or adultera-
tion thereof .is plainly marked or indicated upon the package

304 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

containing the same or in which it is offered for sale; or any
person who sells, or offers for sale any meal, ground grain or
other feeding stuff which has been so adulterated unless the true
composition, mixture or adulteration is plainly marked or in-
dicated upon the package containing the same, or in which it is
offered for sale, shall be fined not less than twenty-five or more
than one hundred dollars for each offense.

Section 8. Whenever the director aforesaid becomes cog-
nizant of the violations of any of the provisions of this act, he
shall report such violations to the dairy and food commissioner,
and said commissioner shall prosecute the party or parties thus
reported; but it shall be the duty of said commissioner upon
thus ascertaining any violation of sections two, three or four
of this act, to forthwith notify the manufacturer, importer or
dealer in writing and give him not less than thirty days there-
after in which to comply with the requirements of this act, but
there shall be no prosecution in relation to the quality of any
concentrated commercial feeding stuff if the same shall be found
substantially equivalent to the certified statement named in sec-
tion two of this act. 7

THE RELATIVE VALUE OF SHELLED CORN AND CORN MEAL FOR
FATTENING PIGS.

Summary of Ten Years’ Feeding Trial at the Wisconsin Erperiment
Station.

By W. A. Henry and D. H. Otis.

For the past ten years this Station has been testing the com-
parative value of whole corn and corn meal for fattening pigs.
One or more tests have been made each year. With the excep-
tion of one year, the corn was supplemented with wheat mid-
dlings, and, in one instance, also with skim milk. Experience
teaches us that corn, either whole or ground, as.an exclusive

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 305

diet, gives unsatisfactory results with fattening swine.
The work for the past year was conducted in three series.

First Feeding Trial of the Year.

This consisted of twenty-four pigs, farrowed in July, Au-
gust, and September, 1905, and averaging 68 pounds in weight
when the trial began.. Previous to the trial, these pigs were
fed on skim milk, middlings, and a little corn. They were
divided into two lots, as nearly equal as possible in regard to
breed, age, weight, and condition.

Lot I contained six pure-bred Poland Chinas, five pure-bred
Berkshires, and one cross-bred Poland-China-Berkshire. Seven
were barrows and five sows. 3

Lot II consisted of six Poland-Chinas, four Berkshires, and
two cross-bred Poland-China-Berkshires. Nine were barrows
and three were sows.

All lots were kept in pens, 10 feet by 12 feet in area, open-
ing into small yards on the south, which were protected by the
surrounding buildings. The pigs were fed in adjoining pens
constructed for feeding purposes, and used only at meal times.
The sleeping pens were kept well cleaned and well bedded
Both lots of pigs had free access to charcoal, wood ashes, and
salt.

The experiment began January 20, 1906. Lot I was fed
shelled corn and heavy wheat middlings, equal parts by weight,
with two pounds of skim milk daily per head. The shelled
corn was fed first, and after it was consumed, the mixed mid-
dlings and skim milk were fed as a slop. Lot II was fed the
same ration, except that corn meal, made from the same lot
of corn was fed Lot I, was substituted for the shelled corn.
The corn meal, wheat middlings, and skim milk were mixed
together and fed as a slop. The water added in making the
slop was slightly warmed. Each lot had its ration weighed
out twice daily, and was given what it would eat. The corn
used in these trials was a yellow dent, grown near Madison in
1905. The following analysis of this corn was made by the

306 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Chemical Department from samples submitted near the middl

of the feeding period.

Table 1.—Condition of the Corn Meal Used in Trials in Feeding Whol
Corn, in Comparison with Corn Meal, to Fattening Pigs.

Mechanical. Per
(Showing fineness of grinding) cent
Passed through sieve 20

meshes to the inch ....... 19.0
Passed through sieve 16
meshes to the inch ...... 5.|7
Passed through sieve 12
meshes to the inch ........ 27.7
Passed through = sieve 8
meshes to the inch ....... 25.9

Portion too coarse to pass
through sieve 8 meshes to
WIS OD ois oo ered sho gin) ste a 21:7

100.00

Ether extract (fat)

oeerereereeeeeeeeee

The pigs were weighed weekly. The feeding period lasted
twelve weeks, and results obtained are recorded in the follow-

ing tables :—

307

ILLINOIS STATE DAIRYMEN’S ASSOCIATION

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION 309

A study of the results shows that :—

Lot I, fed shelled corn, wheat middlings, and skim nulk,
eained 1,205 pounds in weight, and consumed 4,337 pounds
of grain and 2,009 pounds of skim milk. This lot required,
therefore, 360 pounds of grain and 166 pounds of skim milk
for each 100 pounds of gain made during the trial.

Lot II, fed corn meal, wheat middlings, and skim milk,
gained 1,298 pounds in weight, and consumed 4,745 pounds
of grain and 2,009 pounds of skim milk. This lot required
366 pounds of grain and 154 pounds of skim milk for each 100
pounds of gain made during the trial.

The lot fed corn consumed 408 pounds more grain, and
gained 93 pounds more in weight than the lot fed shelled corn.
It required 6 pounds more feed than the lot getting shelled corn,
to make 100 pounds of gain.

Second Feeding Trial of the Year.

Ten pigs, varying considerably in age, weight, and condi-
tion, were divided as nearly equal as possible into two lots of
mye e2cn.) ‘Ihose in Lot III varied from 70 to 272 pounds,
the average weight at the beginning of the trial being 184
pounds. Lot IV varied from 89 to 268 pounds, the average
weight being 175 pounds. Lot III contained one Duroc-Jersey,
one Berkshire, and three cross-bred Poland-China-Berkshires,
of which four were barrows and one a sow. Lot IV contained
two Berkshires, one Duroc-Jersey, and two cross-bred Poland-
China-Berkshires, all barrows.

Lot III was fed a grain mixture of two-thirds shelled corn
and one-third heavy wheat middlings.

Lot IV was fed cee corn meal and one-third heavy
wheat middlings.

The methods of feeding, care, and management were the
same as in the first trial. The results are recorded in the fol-
lowing tables—

310

ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Table 1V—Results of Feeding Whole Corn, in Comparison to Corn Meal,

to Fattening Pigs.

Lot III.—Fed Shelled Corn and Wheat Middlings.

Feed Eaten.

Shelled mid-
Corn. dlings.

Lbs. Lbs.

Weight at beginning, Jan. 20

Feed eaten and gain—

BAA WOM stain dace bat wuts hal 108.0 51.7
2GL. WGN os dprrrciens ret: 129.0 66.5
NEY WEE ete cae oottewr a wis ace 185.2 74.5
BE WORE. snk tony es 131:7_. 62.0
Gi AES. ch oir cewek & 152.6. “Ti
ih WEG cic jod tion t dion ctu 139.0 67.2
TE (FOCI AGA cake 146.0 72.5
SUR WeeE Sacer as sate 147.2 72.5
8 a, San og RR gE 142.5... 70.0
TDG t WOGIES vis 9o,6 8 sian ewan 157.7. ‘78.2
PPh WEEE isc. esa eres 172.0 86.0
BA WSCIE © Fee ns peels oinis 169.5 84.7

Final: Weight) pce, sia ase
Feed eaten and gain ..... 1,725.3 863.0

* S—Sow. ** B—Barrow.

S.* B.+*
1996 351
Lbs. Lbs.
216 870

5 5
9 4

10 4

10 5

10 9

2 8

1s) 10

—4 4
So, = 10
46). Ai
#15
emma 1

305 166

89

96 110 148 106

B. Bo oe
303 314 352 Total

Lbs. Lbs. Lbs. Lbs.
173 272 187 Sis

a ee 2. 26
t “Lio shee
6 IG “Oe 7a5
9 5 a Ce
14 20 fo
5. ee 8 41
15. 12.2 3a2 ae
Cea 3 «13
7 eee
9 13540) ee
14 16 9 ee
14 8 9 AT
283 420 293 1,467

549

ILLINOIS STATE DAIRYMEN’S ASSOCIATION

311

Table V.—Results of Feeding Whole Corn, in Comparison with Corn

Meal to Fattening Pigs.

Lot IV.—Fed Corn Meal and Wheat Middlings.

Feed Eaten.

Corn, .Mid- _B.*.B.° B).. BB: .B.
meal. dlings. 176 313 353 354 250 Tu

Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs.

Weight at beginning, Jan. 20...

Feed eaten and gain—

. 220 268 89 93 205 875

Shoe
14 55
10 42
15 = 65
18% 2

8 42
a2.°. St

GaP
14 58
20 73
18 84
15 2. Ga:

178 212 373 1576

eh So ig bP ks ae M8 8d ye 1381.2 66.7 12 16—7 2
MRE sets Gis wins s,s Gb oak cleo ay 130. 65. So 33-15. 4
EI a Pals 5 opp cowie o's we 146. «73, NGS owas Ra oe
NEN oho wpe te o's s bie She aed 15S TS a US
ne Se eis nee cae e x ns 186:5,-°92.2) “27> "14 12° AL
Enola loys e's 5 een pS als « UES S56 os ED AB oS
Nee gos5 Se soe ala aitsale nie es 7b SE £4 2bo TE AG
Lo. Oe ee iY (ene <5 Sem earns 5 eee en tis
a a L3OS 498: 2S LOGS Bal
0 Ee ee eer 29S: 96. 12 29 95 as
og Shot whe tae cde oe nies 205.5 102:F “20 19° <10) o0T
rosa sae vw odin Big epee ee © 200. be, te 2125 Be 2
Ee a pin Pease Nahe aaU
Feed eaten and gain ......... e.. .2065.7 1032.7 153 172

* B—Barrow.

$9 119 168 7OL

312 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

A comparison of the results shows that :—

Lot III, fed shelled corn and wheat middlings, gained 549
pounds, and consumed 2,588 pounds of grain, or 471 pounds
of grain for 100 pounds of gain.

Lot IV, fed corn meal and wheat middlings, gained 701
pounds and consumed 3,098 pounds of grain, or 442 pounds
of grain for 100 pounds of gain.

The lot fed corn meal consumed 510 pounds more grain,
and gained 152 pounds more in weight than the lot fed shelled
corn. It produced 100 pounds of gain on 29 pounds less feed
than did the lot fed shelled corn.

Third Feeding Trial of the Year.

The comparative value of shelled corn, versus corn meal,
was further tested during the summer of 1906 with hogs run-
ning on Dwarf Essex rape pasture. Twelve pigs, farrowed in
August and September, 1905, and averaging 190 pounds in
weight, were divided into two lots as nearly equal as possible
as to breed, age, sex, weight, and condition.

Lot V contained four Poland-Chinas and two Berkshires, of
which four were barrows and two sows.

Both lots were provided with an abundance of Dwarf Essex
rape pasture and fresh water.

Lot VI contained five Poland-Chinas and one Berkshire, of
which four were barrows and two sows.

Lot V was fed shelled corn and heavy wheat middlings. The
wheat middlings was supplied as a thick slop, and after it was
consumed, the shelled corn was ‘scattered in the feed trough
and on the feeding platform, where the pigs ate it leisurely.

Lot VI was supplied corn meal and wheat middlings, mixed
together, and fed as a thick slop. Both lots were supplied
with wood ashes and salt ad libitum, and had access to plenty
of shade. During a few days the pigs suffered from the ex-
treme heat. Wallows were provided, however, for each pen,
and on hotter days, they were allowed to spend a few hours
in a running brook near the pens.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION

313

Both lots were fed twice daily. The feed was weighed at
the beginning of each week, and what was left over was weigh-
ed back at the end of the week. Each pig was weighed weekly.

The results are given in the following tables :—

Table VI.—Results of Feeding Whole Corn, in Comparison with Corn

Meal, to Fattening Pigs.

Lot V.—Fed Shelled Corn, Wheat Middlings and Dwarf Essex Rape.

Weight at beginning, July 3.
Feed eaten and gain—
lst week

2d week
3d week
4th week
5th week

6th
7th

* B.— Barrow.

eee eee eee eee ee

oe ee ere eee ee ee

eee eee eee ee ee

seer eee eee ee ee

ere eee eevee e

eecereeer eee eevee

oree eee eee eee

oeee ee eee eevee

ore eee eee ese

Feed Eaten

Wheat B* S**
Shelled Mid- 334 335

182 156
100 ~=—50 7 7
150 75 18 4
150: 75, 10 3
150 875 6 5
150°" oy ies, i515
200 100 9 0
200 100 7 9
200 100 ) 8
200 100 —10". 6
7 Sale a a 0
zap 18s 12 1
235 115 1 9
235 115 16 £

285 = 227

2425 1205 100

-~]
art

+7 5.— 50W.

Lbs. Lbs. Lbs. Lbs.

B
We Ws
i 8
10”. 10
dS
6 6
Lf £6
4 7
14 9
is a8
1323
i id
oe 22
144° “39
8 5
372 361
147 151

B
325 324 Total

Lbs.
1132

40
46
60
32
98
aT
60
58
59
68
62

314 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Table Vil.—Results of Feeding Whole Corn, in Comparison with Corn

Meal, to Fattening Pigs.

Lot VI.—Fed Corn Meal, Wheat Middlings and Dwarf Essex Rape.

Feed Eaten.

Wheat
Corn mid- B* B

B

B

ofS

meal dlings. 3383 326 321.230 323 329 Tes
Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs.

Weight at beginning, July3 ... «.. 167 196-203. 201
Feed eaten and gain—
LSU WOEK iat a ames 100 §=50 a. 010 -ae a
DOU WOCK. Sictoscde ces 16Gb) 2 ES ee
SG. WORK «) . dktns dines on 150 75 me 5 3
AE: NE She. gle 6 oo Sie 150 75 4 9 8 10
SUl- WEEK . ics bese ods 150. ¢" (0: dae Ab. (ase ae
GER Week: V2. Yo aa ee 200 100 6 4 v 30
(th: WER... Siena «2 200 100 24° 14.338 16
Sth week discs wakinn is 200 - TOO sr Bh Se aT
Oth week: Shin so ke Se 200 100 \ ai = aay Sa
POH We Sfres-7 he, 3 ee 220, 110, 12 10 4 3
Lite week. ose S Zap. 115-1" 34, 19 20
12th WORE |. Site die Sd oa. AIS RGA AT 1A 7
Sty WORK 6k ve cuk inde 235 115 O05. ~-. 23 ak
OUR, hn gta ew a een set eke TROD SOL: ote “oO
Feed eaten and gain...... 2425 1205 139 165 169 160

*B—Barrow. ** §.—Sow.

193 183 1148

13 < 66
7 Se
10 9 49
6 5 42
11) “29
10 ee
10 8 74
11l +» 10% 86
16 > ee
9 5 643
4 8 82
16 Ree
24 Vio ae

340 312 2052
147 129 900

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 315

In the above trial, Lot V, fed shelled corn and wheat mid-
dlings, with access to rape pasture, gained 741 pounds, and con-
sumed 3,630 pounds of grain, or 490 pounds of grain for 100
pounds of gain. As the table shows, sow 335 made poor gains.
Although the lightest pig in the bunch; she was apparently in
good, thrifty condition at the beginning of the experiment. As
the feeding progressed, she was taken lame in her feet, her ap-
petite was poor, and her weekly gains were correspondingly
small. Had she gained proportionately with the others, the
total gain of the lot would have been 63 pounds greater.

Lot VI, fed corn meal and wheat middlings, with access to
rape pasture, gained 909 pounds, and consumed 3,630 pounds
of grain, or 399 pounds of grain for 100 pounds of gain.

The lot getting corn meal consumed the same number of
pounds of grain, but gained 168 pounds more than the shelled
corn lot, producing a 100 pounds of gain on 91 pounds less
feed than the lot getting shelled corn.

Summary of Feeding Trials at This Station, Covering a Period of Ten
Years, in Which One Lot of Fattening Pigs Received Shelled
Corn, and Another Corn Meal.

For the past ten years, this Station has been testing the
value of feeding whole corn, in comparison with corn meal, as
the main portion of the ration, for fattening pigs. During
this period, eighteen trials have been made and the results pub-
lished from year to year. The work of the past year, with a
summary for the entire period, will complete the work of com-
paring whole corn with corn meal for fattening pigs, so far as
this Station is concerned.

In this experiment it has been the aim to use sufficient ani-
mals and to extend the feeding trials through a series of years,
in order to make the results reliable and reasonably conclusive.
The 280 pigs used in this experiment belonged to various
breeds, cross-breeds, and grades, as follows: Poland-China, 91;
Berkshire, 52; Duroc-Jersey, 2; Yorkshire, 2; grade Poland-
China, 2; grade Berkshire, 11; grade Chester White, 13; cross-
bred Poland-China-Berkshire, 65; cross-bred Poland-China-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION

316

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317

ILLINOIS STATE DAIRYMEN’S ASSOCIATION

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318 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Chester White, 25; Razor-back, 6; cross-bred Poland-China-
Razor-back, 5; cross-bred Berkshire-Razor-back, 6. The various
breeds, cross-breeds, and grades were divided equally among
the lots receiving shelled corn and the lots receiving corn meal.

The corn used for the experiment was, with one exception,
over a year old. For six years corn was imported from Iowa.
For three years old Wisconsin corn was used. During the
last year, 1906, corn was secured near Madison, grown the
same year. The results obtained with shelled corn cannot,
therefore, be attributed to the use of soft corn.

The preceding tabie furnishes a summary of the trials from
year to year and the totals and averages for the entire period.

The table shows that, in the ten years covered by the experi-
ment, eighteen trials were made with a total of 280 pigs, one-
half of this number receiving shelled corn as the principal por-
tion of the ration, and the other half corn meal.

The feed required to produce 100 pounds of gain varied
from 360 to 820 pounds. The poorest gains for feed consumed
were made in Trial 14 where corn alone was fed to young pigs
averaging 84 pounds in weight at the beginning of the trial.
This emphasizes what is a common experience among hog
raisers, that an exclusive diet of corn is not desirable with any
class of hogs and is especially to be avoided with young pigs.
The evil effects of this kind of ration were shown in the de-
creased thrift, appetite, and gains, and in the large amount of
feed required to produce a 100 pounds of gain.

The best gains for feed consumed were made with young
pigs in Trial 16, where the grain, consisting of equal parts, by
weight, of corn and middlings, was supplemented with a small
allowance of skim milk. The pig feeder is warranted, not only
in using a variety of grains, but will find it to his advantage to
add skim milk to the ration whenever he can get it.

The total and averages for ten years show that the 140
pigs receiving shelled corn as the principal ration ate 46,736
pounds of shelled corn and 22,590 pounds of wheat middlings,
or a total of 69,326 pounds of grain, on which they made
13,828 pounds of gain.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 319

The 140 pigs receiving corn meal as the principal ration ate
50,647 pounds of corn meal and 24,189 pounds of wheat mid-
dlings, or a total of 74,836 pounds of grain, on which they
made 15,891 pounds of gain.

The pigs receiving the corn meal ate 5,510 pounds more
grain and made 2,036 pounds more gain than the 140 pigs re-
ceiving shelled corn.

The pigs receiving the shelled corn consumed an average of
501 pounds of grain for each 100 pounds of gain.

The pigs receiving the corn meal consumed an average of
471 pounds of grain per 100 pounds of gain, thus producing
100 pounds of gain on 30 pounds less grain than the pigs re-
ceiving shelled corn.

In the eighteen trials there were eleven which showed a sav-
ing by grinding, the amount saved varying from 2.5 per cent
in Trial 11, to 18.5 per cent in Trial 18. There were seven
trials where there was a loss from grinding, the amount lost
Matyas irom 1.1 per cent, in: Trial 10, to 11.1 per cent: in
Trial 14.

The average of the eighteen trials shows a saving from
grinding corn of 6 per cent.

By taking the average gain per pig of both lots in each trial
and counting the number of pigs that gained more than the
average, and those gaining less than the average, it was found
that, with the lots receiving shelled corn as its principal ration,
there were 45 pigs that gained more than the average, and 95
pigs that fell below the average.

With the lots receiving corn meal as its principal ration
there were 91 pigs that gained more than the average, and 49
that fell below the average.

The economy of grinding corn will depend on the price of
corn and the cost of grinding. Wauth an average saving of 6
per cent by grinding corn, the following table is constructed
to assist the farmer in determining when to grind.

Table 1X.—Saving Effected per Bushel in Grinding Corn for Fattening
Pigs.
Cts. Cts. Cts. Cts. Cts. Cts. Cts. Cts. Cts. Cts. Cts.

When cornis worth... 25 30 35 40 45 50 55 60 65 70 5
Ramey orindiia.... 15 1:8 2b 24° 2.7 3.0 .3.8 3.6 3.9 42° 45

320 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

The table shows that when corn is worth 25 cents per bushel
the saving from grinding is only 1.5 cents, not enough to cover
the cost unless cheap power is available. As corn advances in
price the saving per bushel increases three-tenths of a cent with
each five cents’ advance. With corn at 75 cents per bushel,
the saving from grinding is 4.5 cents per bushel.

Where there is plenty of time for maturing the pigs, and it
is not necessary to secure the maximum daily gain, it is doubtful
if it pays to grind corn for pigs.

The test shows that where quick maturity is an important
item, better results are secured from the corn meal. Pigs fed
corn meal, eat more grain and make somewhat larger daily
gains.

Corn meal can doubtless be used to good advantage in finish-
ing off a bunch of hogs which were at first fed shelled corn.
Changing over to corn meal near the close of the feeding period
also furnishes a change in the character of the ration, which
will be satisfactory to the animals.

There are conditions and circumstances where it is not ad-
visable to grind the corn even though the corn be high priced.
On the other hand, when fitting hogs for show, sale, or in high
pressure feeding for market, the feeder will consider it advis-
able to grind the corn, even though it is expensive to do so.
The feeder, knowing these results, will use them to suit his
own conditions.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 321

BUTTERMAKING ON THE FARM.

By Geo. H. Barr, Member of the Dairy Staff, Ontario Dairy and Cold

Storage Commission.

The main defects in dairy butter as compared with creamery
butter are, (1) bad flavor, (2) staleness or rancidity, (3) too
many shades of color, and (4) unsuitable packages and too
many different styles. The flavor is of the highest importance,
and no matter how good the butter may be in other respects, if
the flavor is wrong, it is bound to be classed as an inferior
article. Staleness and rancidity, so common in dairy butter, are
due largely to the fact that the cream, and the butter made from
it, are not kept at a low enough temperature.

Any taint that may be in the milk or cream:will be, to some
extent, carried into the butter. Therefore, the dairy buttermaker
will see at once the necessity of having healthy cows, providing
them with wholesome feed and pure water, and having the cream
properly taken care of until time of churning.

Feeds That Will Injure the Flavor of the Butter and Which Should Not
Be Fed to Milch Cows.

1. Turnips and turnip tops.

p. . Rape or rye.

3. Decayed ensilage.

4. Leaks, onions, or apples in large quantities.

Other Causes of Taints in Cream.

1. Cows’ udders and teats in an unclean condition at milk-
ing time.

2. Milking in unclean stables.

3. Using unclean, wooden, galvanized or rusty milking
pails.

4. Separating the milk in the stables.

322 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

5. Improperly cleaned separators.

6. Keeping the cream in cellars or other places where
there are roots or vegetables.

7. Keeping the cream for several days at a temperature
over 55 degrees.

8. Cows drinking water from stagnant ponds, or the leak-
age from barnyards.

Conditions That Are Necessary to Produce Fine Flavored Cream.

Pure water. ‘The cows should have at all times an abun-
dant supply of pure water to drink. When cows are compelled
to drink the water of swamps, muddy ponds or sluggish streams
and ditches, in which there is decaying animal matter, including
their own droppings, there is a constant menace to their health,
and unless the cows are in good health, they cannot give first-
class milk. Moreover, the mud, often full of foul germs, which
collects on the legs, flanks and udders of the cows and falls into
the milk at the time of milking, is a direct source of infection.

Salt. When cows have free access to salt at ‘all times,
they will keep in better health, will give more milk, and the
cream from this milk will have a better flavor, and keep sweet
longer, than when they do not get any at all, or receive it only at
intervals.

Milking. Cleanliness in the stable is desirable at all times,
but especially at milking time the stable should be clean, and free
from dust. ‘The udders, teats, and flanks of the cows should be
well brushed before milking. Only bright, clean, tin pails should
be used to milk in. Galvanized pails are difficult to keep clean,
and bad flavors have been traced to their use.

Methods of Creaming.

There are three common methods of removing the cream
from the milk: (1) the shallow pan, (2) deep setting, and (3)
the hand separator. All these methods are used to some extent.

The Shallow Pan.
This method has many defects, and we do not recommend

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 323

it. Cream from this method is apt to be too thin, by having
too much milk incorporated in skimming. The large surface
exposed in the pans, and the length of time that it stands, favor
the absorption of odors and infection which comes from dust,
etc., and also result in the cream becoming leathery, making
lumpy cream for churning, which causes heavy loss of fat in the
buttermilk. The comparatively high temperature of the milk
and cream in shallow pans encourages the development of bad
flavors. Like all other gravity methods, the shallow pan leaves
a large percentage of fat in the skim milk.

The best results from using shallow pans are obtained by
setting the milk immediately after milking, in pressed tin pans
without seams, about 3 inches deep, placing the pans on a cool
surface, such as a clean cement floor, or in a large pan or box
where cold water is allowed to run around the pans. Skimming
should take place about 24 or 36 hours from setting. The cream
should be taken off carefully by separating the cream from the
edge of the pan with a thin bladed knife, when the cream may be
run into a cream can, care being taken to run in as little milk as
possible.

Deep Setting.

The deep setting method is a very decided improvement on
the shallow pans. The best results, both as to quality and
effective creaming, are secured by putting the milk, as soon as
drawn, into cans about 8 inches in diameter and 20 inches deep.
The cans are then placed in a tank containing ice water and left
for at least 24 hours before skimming. The tank will require
to be 24 inches deep and large enough to hold as many cans as
the herd will fill at two or three milkings. The tank must be
water tight and provided with a 3 inch overflow 17 inches from
the bottom, and also a plug at the bottom to drain off the water
for cleaning. ‘The tank should be fitted with a cover and the
whole protected from the weather. It would be folly to use the
deep setting method without ice in this country, where it can be
put up so easily and cheaply, but if it is not available for any
reason, the next best thing is to have the tank placed near the
well, so that all water used for various purposes may be first

324 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

pumped into the tank, and then allowed to overflow into the stock
trough or other receptacle. If ice is used running water in the
tank would only waste the ice.

The ideal arrangement would be to have a special milk room
with ice house attached. |

The Hand Power Separator.

The hand power cream separator, is the most reliable and
best method of skimming milk at the farm.

Some of the advantages over the other methods are:—(1)
less loss of fat in the skim milk, (2) a better and more uniform
quality of cream, and (3) the skim milk is in the best possible
condition for feeding young stock. All the separators on the
market will do efficient skimming if properly handled.

Handling and care of the separator. It is important that
the separator run smoothly. Any trembling or shaking of the
separator while skimming, will cause a loss of butter fat in the
skim milk. Only special oil should be used, and it is well to
make a run about once in three weeks, using kerosene oil on all
the bearings.

In skimming, three things must be observed:—(1) The
speed of the separator must be maintained according to the
directions sent with it. The only reliable way to do this, is to |
count the number of revolutions of the crank by the watch. A
low speed means loss of fat in the skim milk. (2) The flow of
the milk into the separator should be uniform. (3) The tem-
perature of the milk should not be under 90 degrees and for that
reason, the best time to separate the milk is immediately after
milking. A low temperature is also liable to cause loss of fat in
the skim milk. The faster the milk passes through the separa-
tor, the less complete is the separation, and a thinner cream is
given. Every separator has some device for changing the test
of the cream. In most cases the adjustment is at the cream out-
let. If so, by turning the cream screw in, the cream will be
richer, and by turning it out, the cream will be thinner.

All the parts of the separator which come in contact with
the milk or cream should be washed in lukewarm water, to which

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 325

has been added a small quantity of sal soda or other cleansing
powder, and then thoroughly scalded with boiling water, each
time the separator is used.

Location of separator. In some cases the separators are
placed in the cow stables. This may be a convenient arrange-
ment, but it is not by any means a proper place for separating
milk, unless a special room well ventilated and lighted, is par-
titioned off, to exclude the stable odors and dust. This should
have a smooth cement floor, which can be easily cleaned.

Cream and Its Care.

Advantages of a rich cream.—Skimming a rich cream
leaves more skim milk for feeding young stock; there is less
can room required for the cream; less cream to cool; it will keep
sweet longer than thin cream will, other conditions being equal ;
it will churn more easily; and will make better flavored butter
than can be made from thin cream. The cream should be skim-
med of such richness that one gallon (10 Ibs.) of it will yield
from 3 to 8 1-2 pounds of butter.

Cooling the cream.—The cream from deep setting will not
require much cooling, but cream from shallow pans or from
hand separators should be cooled to under 60 degrees, immediate-
ly after skimming, and kept cool until about 12 hours before
churning.

If cream is allowed to stand at a high temperature (70 to
75 degrees) for any length of time, the flavor will be injured,
and it is apt to become curdled or lumpy. This condition will
cause serious loss of fat in the buttermilk and the Gals of the
butter will not be fine.

We would recommend keeping the cream in shotgun cans
and the cans put in a box similar to the one recommended {or
deep setting. Tin cans are preferable to crocks, because they
are easier to handle, and if the temperature of the cream has to
be changed for churning, it can be done very much more quickly
and easily when in the tin cans, by surrounding them with either
warm or cold water. Water or ice should not be put into the
cream to raise or lower the temperature. Warm cream from

326 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

the separator should not be added to cream already cooled. The
cream should be stirred well each time a fresh lot is added, and
occasionally until it is ready to churn.

Preparing the cream for churning.—This means developing
the proper acidity (sourness) and having the cream at the right
temperature. No fresh cream should be added for at least 12
hours before churning. If the cream is sweet at this time, a
small quantity (5 to 10 p. c.) of the clean flavored sour skim milk
may be added with good results and the cream kept at churning
temperature for 12 hours.

The appearance of the cream when ready to churn should
be thick and glossy, and pour like thick syrup; it should smell
and taste slightly sour.

The proper temperature of the cream for churning depends
upon:

(1) The richness of the cream,

(2) The length of time the cows have been milking,

(3) The breed of the cows, and

(4) The feed of the cows.

It will therefore be seen how difficult it is to give any tem-
perature as the best, for churning. The best temperature for
churning can only be known by testing the per cent of fat in the
cream. It is well, however, to know that the following condi-
tions require low churning temperatures (54 to 62 degrees) :

(1) Very rich cream,

(2) Cream from the milk of fresh cows,

(3) Cream from the milk of cows receiving succulent feed,

such as fresh pasture, clover, ensilage, and wheat bran.

(4) Cream from the milk of Jersey or Guernsey cows can

usually be churned at a lower temperature than that
from other breeds.

Conditions that require high churning temperatures (64 to
75 degrees) :

(1) Very thin cream,

(2) Cream from cows a long time in milk,

(3) Cream from the milk of cows receiving dry feed, such

as hay, straw, dry pasture, or cotton seed meal.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 327

It cannot be definitely stated how high it may be necessary
to raise the temperature of the cream to make butter under some
of the above conditions, and the best rule that can be given is
to raise the temperature high enough to bring the butter in about
30 minutes.

Too high a churning temperature is not desirable, it causes
hutter to come in soft lumps instead of in flaky granular
form, and causes a greasy texture in the butter and also results
in the incorporation of too much buttermilk, which is likely to
sour and spoil the flavor of the butter.

Too low a churning temperature is also undesirable, al-
though it is better to have the temperature a little lower rather
than too high. Cream at too low a temperature is difficult to
churn. When the butter does come, it will be in such a firm
condition that it will not gather properly, and is apt to make a
dry brittle butter that does not spread easily. I[t is nearly al-
ways necessary to have a higher churning temperature in the fall
and winter than in spring and summer. Aim to have the cream
at such a temperature that the churning will be completed in
from 25 to 30 minutes.

Churning.

All the cream should be passed through a finely perforated
tin strainer as it is being put into the churn.

Amount of cream in the churn. Churning will be complet-
ed in the shortest time when the churn is about one-third full.
The churn should never be more than half full. If a_ small
amount of cream is being churned, it is difficult to’ gather the
butter properly and it is apt to be over-churned.

Coloring.—When coloring is used, it should be added to
the cream just before churning is commenced. Coloring does
not improve the quality of the butter, but in late fall and winter
months a little coloring improves its appearance. The butter
makers must be guided in using color by the tastes of their
customers. ‘Too deep a shade is repulsive.

Speed of the churn.—The proper speed for the churn de-
pends upon its size. That speed which gives the greatest con-
cussion will be the most effective.

328 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Adding water to the cream in the churn.—lf the cream has
been properly prepared and is at the right temperature, the churn-
ing may be finished without adding any water. If for any rea-
son the butter is coming a little too fast, it is advisable to add,
just when the cream is breaking, some water with a little salt
in it about two degrees colder than the cream. ‘This will assist
in separating the butter from the buttermilk. Two common
causes for cream churning too slow, are (1) too much cream
in the churn and (2) the temperature of the cream is too low.

When to stop the churn.—This is an important point and
it has a great deal to do with the quality of the butter. The
churn should be stopped when the granules are about the size
of wheat or split pease. When the butter is churned to too small
granules, many of them will go through the strainer into the
buttermilk and cause a considerable loss.

Over-churning should be avoided as much as under-churn-
ing. Over-churned butter will retain a large amount of butter-
milk, which will be difficult to remove in washing.

The buttermilk should be drawn off as soon as churning is
completed.

The cream strainer.—A dipper with a wire gauze can be
used for straining the buttermilk.

Washing the butter—The butter should be washed as soon
as churning is finished and only pure clean water should be used.
If the butter is for immediate use, rinse the butter by sprinkling
two or three dipperfuls of cold water over the butter, allowing
it to run off at once. Then run in a little less water than there
was cream and revolve the churn as in churning until the gran-
ules are about the size of large pease and draw the water off im-
mediately. In very warm weather have the water about 2 de-
grees colder than the buttermilk and in cold weather from 2 to
3 degrees warmer. |

If the butter 1s intended for packing, run in slightly more
water than there was cream, about 2 degrees colder than the but-
termilk, and revolve the churn quickly about half a dozen times
and draw it off; then wash a second time using a little less water
than there was cream, at the same temperature as the buttermilk,

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 329

and revolving the churn as in churning until the granules are
about the size of large pease and draw off the water at once.

Salting the butter—A large quantity of dairy butter is too
heavily salted and there is very little uniformity in the amount
of salt used. We would suggest that for prints 1-2 to 3-4 of an
ounce per pound be used, and for packed butter not more than
one ounce per pound.

In creamery buttermaking the salting is done almost entire-
ly in the churn. If the amount of butter in the churn can be
fairly well estimated, it is the best method to follow. Add the
salt as soon as the washing water is drained off, sifting on half
of the salt evenly over the butter; then turn the butter over with
a wooden ladle or by turning the churn partly over, and sift on
the balance of the salt, put on the cover of the churn and revolve
slowly until the butter is gathered into a solid mass, and allow
it to lie in the churn for ten or twenty minutes before working it.
If the salting is done on the worker, the butter can be weighed
and the salting done accurately. ‘Take the butter out of the
churn in the granular form, after weighing it, spread it evenly
over the worker and sift all the salt on before working is com-
menced. Endeavor to have the salt well mixed with the butter
while it is still in the granular form.

Working the butter—For farm buttermaking, a lever butter
worker is preferable to a butter bowl for working the butter.
In working the butter a sliding or scraping motion should be
avoided. The lever should be pressed downward, double the
butter over with a ladle, or by inserting the lever under the but-
ter at one side of the worker, roll it over and.work as before.
When the butter is sufficiently worked, it should present a smooth
solid appearance when cut with a sharp ladle, and when pressed
between the worker and the ladle the moisture should show in
small beads evenly distributed over the cut surface. Butter
which has been salted in the churn will not require as much
working as that salted on the worker. Only fine dairy salt
should be used and it should be kept in a clean place, as salt will
absorb odors and thus may injure the flavor of the butter.

330 ILLINOIS STATE DAIRYMEN’S ASSOCIATION

Package.

If there is any one thing that needs improvement in the dairy
butter business, it is the package.

The butter is put up in all sizes, shapes and forms; it is
wrapped in factory cotton, towels, paper, and some is not wrapped
at all. For local trade there should only be one package, the
brick shaped 1 pound print, wrapped neatly in parchment paper.
It is much more economical to buy a good printer than the ordin-
ary printers offered for sale. For packed butter there is nothing
as neat and good as a 10 or 20 Ib. spruce tub, lined with parch-
ment paper.

Utensils and Their Care.

The churn.—The barrel churn is the most convenient and
easiest to keep sweet and clean. Before using, it should be well
scalded with boiling water and then cooled by revolving a few
minutes with cold water in it. After churning, a pailful of cold
water should be put in the churn and revolved to wash out any
butter that may be in it; then thoroughly scald it with boiling
water and leave it open in a clean, dry place. A little salt sprink-
led in the churn after scalding, helps to keep it sweet. We would
strongly recommend washing the churn occasionally with hot
lime water to keep it sweet.

TheButterworker.—The V_ shaped lever butterworker
is the most convenient for farm dairy work. In _ preparing
the worker for use it should be well scrubbed with a brush and
scalding water and then thoroughly cooled by pouring on cold
water. The butter printer and ladle should be washed in the
same way and then put into cold water for some time before us-
ing. Sometimes the butter will stick to the worker and printer.
This indicates that they have not been properly brushed with hot
water before cooling. A thorough brushing with hot water with
a little salt added, before cooling, will remedy this trouble.

Thermometers.—It will be noticed that all through the pro-
cess of making butter proper temperatures are essential to get the
best results. It is therefore absolutely necessary that the success-
ful buttermaker should have a correct dairy thermometer. One
that is correct cannot always be purchased at the ordinary

ILLINOIS STATE DAIRYMEN’S ASSOCIATION 331

stores, but they can be procured from any of the leading dairy
supply houses. A float or glass thermometer is preferable to
the metal backed style, as they are much easier to keep clean.

Scales—A scale is very convenient for dairy purposes as
well as for other household work. They can be purchased from
hardware merchants or from the dairy supply houses.

Parchment Paper.—Print butter should always be wrapped
in parchment paper of good quality, and it will add to the at-
tractiveness of the package if the name of the farm or dairy,
and the address of the proprietor, are neatly printed on each
wrapper. Many dairy buttermakers seem to forget that the mer-
chant who buys their butter must resell it, and that the appear-
ance of the butter has much to do with a customer’s decision in
buying. No one cares to buy a slovenly package of butter,
for it is fairly safe inference that if the outside of the butter
looks clean and attractive the inside will be all right, and vice
versa.

To get the best results in farm dairy work—

(1) Keep good cows,

(2) Feed them liberally,

(3) Keep them comfortable and clean when in the stable,

(4) Skim a rich cream,

(5) Keep the cream cool,

(6) Churn at the temperature that will give a flaky granule
in the butter,

(7) Use clean pure water for washing butter, not more
than three degrees colder or warmer than the butter-
milk,

(8) Put the butter up in neat, clean, attractive packages.

(9) Keep everything in and about the dairy clean and at-
tractive.

YARRET site
GUAR RIE ETA UTA
| AV AB RU ee

Table of Contents

Ene sRaPHSCGAN 05 oa sible waves Mee eka adv eee ewme nv ee
RINSE OG es fo oo to Sse amelie 4 6s Sie wn Sle Welw re. 6 alba nl dm « olevrew oe eres
By-Laws of the Illinois State Dairymen’s Association..............
Proceedings of the Thirty-Third Annual Report..................
— myocation—Rev. Odges, Joliet, Il]. ........ ccc ccc cece cae
—Address of Welcome—Mr. Lagger, Joliet, Ill. ................
—Response to Address of Welcome—E. Sudendorf, Clinton, IIl.
ES i SS Po RS
—‘“The Dairy Calf’”—W. E. Janes, Hinsdale, Ill. .............
—“ Establishing an Efficient Dairy Herd ’’—Prof. W. J. Fraser,
Gn TNTROUS: 266. a7. se ahd sieele® pala wa ele Sree ase oled s Seb wets
—“‘ Practical Dairy Farming ’”’—B. L. Thomas, Woodstock, Ill...
—‘ A Movement for Clean Milk ”—M. C. B. Lane, Washington,

re Sc te. ae Pa eis Ace Gk ee es FERN as bie dare
—eeniary Inspection of Dairies’. 2.0.0. ieee fees ve ie He we ee
CEEUTES.. RON. SOOM cero “alc Good te) SS esealo ie cre Siw a lw tala SUMO wie’e sid
—wanitary Inspection of. City Milk Plants... ........0.scce0e%88
—Field Work in City Milk Supply—J. M. Truman, University

Sate NEUEIES:. 1S gis. shane 5 oo Sia mek MICU Dine oo Sere caso
—Milk and Cream—C. B. Lane, Washington, D. C..............
—-Milk Testing—Prof. J. M. Truman, Urbana, 1) EN ORE, See
—Joint Session with Will County Farmers’ Institute a paitelich otal Se
—The Breeding Problem—Prof. E. Davenport, Urbana, Ill......

—Law of Selection for Improvement of Dairy Cattle—Supt. O.
Oe GPE) TCR INCA oul as 6 SN Sage oleh» wi n'e tee te @ Sn holes
—Pure Milk Campaign in Illinois—H. E. Schucknecht, Assistant

Mood Commissioner Of TIMOIG) <5 o } <eessawlcss v.doe cee ce cue

Page.

i)

—Address—Henry Wallace, Des Moinas, Ia. ...................

—Butter judging—Carl E. Lee, University of Illinois .........
—Dairy Butter—Chas. Foss,. Cedarville, Tl. .........,.cneeeee
—Address—Prof. Fraser, University of Illinois ...............
—Caring for a Dairy Cow—N. P. Hull, Diamondale, Mich.......
—Testing Dairy Cows and Testing Associations—Prof. H. A.
Hopper, Lafayette, Ind... .: 2. 25:0.<.0..s5o6 2<5 eee
Directors’ Meeting at Quincy © ........<0eu sé ce so ceusesceep eee
Secretary's: RODOPE 2 «5 aiid a once vale ae ce age y eb mes ee Oe oe
Better Things for the Dairyman—Prof. W. J. Fraser...............
Selection and Improvement of Dairy Cattle—Supt. O. C. Gregg,
Lynd, Mins | cis > os Bian ede ose oh eet ee
illinois Dairy and Food: LAWS <ceise és. Seki. dee ee ys ee
Membership Last for 1907 4... ./5 ss se bice« ntatie'e ules sraiald 0-0 e0ere eRe

Handling of Cream on the Farm—C. E. Lee, University of Illinois..
Ripening the Cream for Making Butter on the Farm—C. E. Lee,
Dniversity oc: tingle. oo .<s 2... oe ese) ae
Licensed Commercial Fertilizers and Feeding Stuffs—F. W. Woll
eee. BoMOION, v6)5 4.5 esas oeised asia 2S Se
The Wisconsin Fertilizer Law 20... eee esccliieae ns 0 die wen
The Wisconsin Feeding Stuff Law .2. oo. esc beh s uw cues - pe
The Relative Value of Shelled Corn and Corn Meal for Fattening
Pigs—Summary of Ten Years’ Feeding Trials at the Wis-

consin Experimental Station, by W. A. Henry and D. H.

Buttermaking on the Farm—Geo. H. Barr, Member of the Dairy

Staff, Ontario Dairy and Cold Storage Commission.....

135
148

304

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