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- LN: Wiceins. 4
Presicent Illinois State Dairythen’s
Association.

Bes) |

5ST ISPS SLY

THIRTY-SECOND

Annual Report

OF, rE

Illinois Dairymen’s
Association

2

Convention held at Effingham, Illinois,
January 16, 17, 18,
1906

THE IBRARY GF THE
JUL 22 1925

UNIVERSITY OF ILLINOIS

Compiled by GEORGE CAVEN, SECRETARY
Stenographic Report by EMMA N. HIGINBOTHAM

LS SLATER

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eos ss ss ss ee Se ee ee ee ee

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Digitized by the Internet Archive
in 2012 with funding from
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http://archive.org/details/annualreportof632ill

C37,06
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cop. .
Letter of Transmittal.
aS Ollice-of Secretary,
> Illinois State Dairymen’s Association,
Chicago, Ill., 1906.

e To His Excellency, Charles FE. Deneen, Governor of the State of
oO.

[linois:
I have the honor to submit the official report of the Illinois
State Dairymen’s Association, containin gthe addresses, papers,
-and discussions at its ihtrty-second annual meeting, held at
Effingham, Illinois, January 16th, 17th and 18th, 1906.
Respectfully,
CH@r@ Vin; Secretaiy:

20 3 2S ae WeEp bod és

List of Officers.

President—

L. N. WIGGINS, Springfield.

Vice President—
J. P. Mason, Elgin.

Directors—

Je PZAvEAS@ Noles:
M.S. CAMPBELL, Genoa.
Peas SPIB Scot acon: |
H. J. YOUNGS, Stillman Valley.
We ReIGIMZBY dL amaroa:
L. N. WIGGINS, Springfield.
E. L. WILSON, Manhattan.

Secretary—

GEOL CAVIIN: ©hicaoo:

‘reastiner——

JOHN COOLIDGE, Galesburg.

By-Laws

of the

Illinois Dairymen’s Association

Officers.

Section 1.—The officers of this 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.

Duties cf the Vice President.

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

6 ILLINOIS DAIRYMEN’S ASSOCIATION.

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 coun-
tersigned by the Secretary. The books of account of the Treas-
urer 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.

Diuities of the Board of Directors.

Sec. 6.—The Board of Directors shall have the general man-
agement and control of the property and affairs of the Associa-
tion, subject to the By-Laws.

ILLINOIS DAIRYMEN’S ASSOCIATION. 7

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 Asso-
ciation, 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
ex Directors.

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

A plurality vote shall elect.

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

Membership.

Sec. 8.—Any person may become a member of this 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
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

8 ILLINOIS DAIRYMEN’S ASSOCIATION.

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 32nd Annual Report of the Illinois Datrymen’s
Association; Held at Effingham, Ill., Jan. 16, 17, 18, 1906.

The Illinois Dairymen’s Association met in annual session In
the opera house at Effingham, January 16th, 1906, at 1:30 p. m.
President Joseph Newman in the chair.
The President :-—

Ladies and Gentlemen:—It is my pleasure to again open
the Hlinois Dairymen’s Association, and call to order its 32nd
annual meeting. As usual, being christian citizens, we will open
this association with an invocation, and Father Lammert will
invoke a blessing.

_ INVOCATION.

Rev. Fr. Lammert, Effingham, Ills.

Mr. President, Officers, Members of the Illinois Dairymen’s Asso-
ciation, and Ladies and Friends :—

I have been invited to open your thirty-second session of
the [linois Dairymen’s Association to invoke God’s blessing upon
this session, and it is with the greatest of pleasure, I can assure
you, I have accepted the-invitation. .I have always been for the
welfare and for the best interests of our farming community
and the community at large as well. Nothing will give me more
pleasure than to see God’s blessing with you. It will surely

10 ILLINOIS DAIRYMEN’S ASSOCIATION.

bring abundant fruit upon our community and that is all we can
wish for. Now you all know we may work and still not have
the success we desire; we may farm and toil and if God does not
send sunshine and rain it is all in vain. We may build, but if
we build without God then is it all in vain. It is of the greatest
importance to have God’s blessing and so that this your thirty-
second session of the Hlinois Dairymen’s Association may bring
much fruit, abundant fruit, | ask you to rise and say with me:

In the name of the Father, and the Son and the Holy Ghost:
Our Father who art in heaven, hallowed be Thy name. Thy
kingdom come. ‘Thy will be done on earth, as it is in heaven.
Give us this day our daily bread, and forgive us our trespasses,
and as forgive those who trespass against us. Lead us not into
temptation but deliver us from evil, for Thine is the kingdom,
the power and the glory, for ever and ever. Amen.

The President :—We will not listen to an address of welcome
by Mr. Bissell.

ADDRESS OF WELCOME.

Mayor Bissell, Effingham, III.

Ladies and Gentlemen :—

I will take up your time just for a few minutes. I wish to
extend to you a hearty welcome from us all, and I assure you
it is a hearty welcome.

I understand they are milking cows by machinery now. I
am told there will be one here operated by a gasoline engine at
this association, and I am anxious to see it.

You have quite a full program so I will not take up your
time, but just wish to extend to you our heartiest welcome. I|
thank you.

‘uolyeloossy s,uawdAuieq Ajyun0g weybuiyy jo susdiN6O

‘seoit “Sng ‘M‘H "99g ‘uljsnYy "5 “4 "SdUud ‘ugsuor ‘4 uoJUY

ILLINOIS DAIRYMEN’S ASSOCIATION. tot

RESPONSE.

Mr. W. R. Kimsey, Tamaroa, III.

Win: Chatcoan=—

When the State Dairymen’s Association decided to come to
ifaneham, the people from the northern part of the State
thought they were coming down into Egypt. I don’t know
whether it is Egypt or not. I am still 120 miles further south,
and I am not at the southern end of the state. The people from
the north think all we have down here is hardpan and politicians.
I can’t speak so much for Effingham county. In Perry county
we have no politicians. We don’t know what the word means
there. In your own county I suppose at certain times of the
year my friend Dick Lawson 1s seen doing a little hustling, and
friend Martin or some of the others were giving the glad hand
and shake, and he'd take the baby from the mother and ask her
in the store and kiss the baby—not the mother. This is not
politics, it is merely informing the people along some lines that
might be necessary later on. If you hear the liveryman, certain
nights along in the fall, had three or four teams out driving the
biggest part of the night, and should ask him if he had had any
one out the night before, he would say “ No, all in the stable.”’
His memory is short, but that is not politics. I can assure the
people from the north end of the state as they come down here
we Egyptians know nothing of politics.

Southern Illinois was, as its name indicates, the Egypt of
the plains, the place where the unsettled and poorer northerners
came. It is noted not alone for its statesmen, its governors and
generals and other noted people, but it is the home of.the farmer.
We have too long followed in agricultural lines the example set
by our eastern agricultural friends, but without the necessary
ehanges. ‘The dairy work is coming to the front and we are mak-
ming these changes, and while probably some way-back farmers

12 ILLINOIS DAIRYMEN’S ASSOCIATION.

who have failed to see what is building up the soil and making
property more valuable, have not taken up dairy lines, others have
done so and have encouraged the dairy work, not alone for the
fertility of the soil, but to put money in their pockets.

When I was selected as a member of the committee on the
Board of Directors some one said I was the Jersey crank down
in Egypt. That may be. You will find the Jersey man and
dairymen as a whole are like the congressman and new member
in the House who when he rose to make his first speech, with a
good deal of temerity said: ~~ Mr. Speaker ~ Ile wean
recognized him and asked what he wanted. “Am I entitled in
this talk that I am going to make and have circulated among my
friends, to say I have a nice bunch of Jersey heifers to sell?”
We dairy fellows are pushing the work and taking the good
results in season and out of season. It may not be any special
benefit to us, but we do think it will be a help to the communities
which take up the work.

You find people asking which breed of cows is the best, and
some say Jerseys, some say Holsteins and so on. It puts me in
mind of the two little boys who saw a rattlesnake while they were
playing. They came up and looked at it as it lay coiled for a
strike, and one boy was fascinated with the head and glitter and
the other was absorbed in the rattles. The father came to the
rescue and talked to the boys and asked what they saw about the
snake that especially fascinated them. One said its head. “What
a head it has.” The other boy hadn’t seen the head, but only
saw the rattles and tail. So it is with a good many of the dairy
fellows. Some see milk and push nothing but milk, and I don’t
know you Effingham people, but down here it is everything milk
and no butter.

Tn other sections where there is not the demand for the milk,
but a demand for butter, they see only that end of the dairy line.
In speaking for the visitors who are here, I greatly appreciate
the cordial weleome by the Mayor. I also am waiting with in-
terest to see this wonderful machine he speaks of and to see your

ILLINOIS DAIRYMEN’S ASSOCIATION. 13

town asa whole. I thank you, Mr. Mayor, for the cordial invi-
tation, and the dairymen here | am sure will do nothing you will
be ashamed of, if they do, speak to the police magistrate.

By the President:—The dairymen don’t know what you
mean by the police magistrate. ‘They never travel in that line.
The keys can be left right here and you can see us walking the
good moral path that all good dairymen walk in.

PRESIDENT’S ADDRESS.

I suppose the Dairymen’s Association meeting without a
president’s address would be like Hamlet without the ghost.

‘Ladies and Gentlemen :-—

Again the rapid flight of time has brought around another
year, and it gives me much pleasure to meet with you in this city
of Effingham, in a part of the State before unvisited by the asso-
ciation, and the officers feel sure of a successful meeting and of
gaining an added amount of interest from any who are having
their first opportunity of attending the meetings. I met some
of you two years ago at Greenville and learned of your success
in having a condensing factory located here, and this meeting
should aid you in your efforts to furnish them a wholesome, pure
article of milk at a moderate price; this will make the factory a
success and you a home market for your milk. The general
markets the past year were good considering the heavy production
owing to the favorable weather for making milk. The refriger-
ators were filled with butter as never before, but, with England
opening her doors it is fair to predict that all will go out at a
profit before March 15th. The fresh make at the present time is
very light indeed. Undoubtedly, next summer with ordinary
weather conditions it will be hard-to keep fine creamery butter
up during the storing season to 20 cents, which will necessitate

14 ILLINOIS DAIRYMEN’S ASSOCIATION.

more economical production to give us the same profit on the
farm. You have the farms and the crops, have you the

Dairy Cattle.

This feature of dairying I am pleased to say is receiving
more attention, and well it is so, for without good cattle what can
you expect from well tilled land? If the product is sold through
a poor cow, where is the profit? We must continue hammering
away, in season and out of season, using the texts, “ Weed out
the poor cows,” “ Test your cows,’ “ Poor cows are only a bill
of expense,” ‘“‘ Feed a good cow a balanced ration,” etc., etc. I
know in the Elgin district a better grade of dairy animals is being
sought after. All signs point to an awakening of the dairy
farmer to higher ideals. It was with much pleasure I read in
Hoard’s Dairyman a few days ago of a Wisconsin herd that had
been tested for a year past that averaged 12,724 pounds of milk.
each; average test 3.60 to 3.70 butterfat, six of them 2 year olds
which averaged 11,663 pounds each. Those 3 years old and over
averaged 13,221 pounds of milk for the year. Dairymen! What
are your cows doing for you? - Figure out for yourselves the
difference in your profits—if your time and feed were put on such
cows, than on your 5,000 pounds per annum cow, that the most
of you are milking. While on this subject I want to call your
attention to the opportunity you will have next month in Chicago
at the annual meeting of the Buttermakers’ Association and the
big dairy show to be held at the Coliseum. ‘They will have on
exhibition 150 of the finest dairy cows to be found in the country,
from representative herds of the different breeds. A day or two
spent with these animals will make you a better judge of a dairy
animal, and from the general show you will see the possibilities
of dairying and go home better prepared to do your part. This
is the beginning of great dairy shows and I bespeak for it a re-
markable reception and that it will become an annual event; it
should be held in connection with this association and receive
its support. It is practical education; our resolutions should
recognize this.

ILLINOIS DAIRYMEN’S ASSOCIATION. 15

Our Agricultural School.

We all love and admire out State University. Naturally,
the Agricultural College part of it is what we are most interested
in and appreciate. I know that it merits this appreciation. In
what other agricultrual college will you find men with the ability
of a Davenport, a Hopkins, a Mumford, a Forbes? Such insti-
tutions are judged by their “ works,” and our estimation of them
is reached by seeing, by reading their bulletins and by personal
knowledge. Our especial interest there, of course, is the Dairy
Department, the mother section of agriculture. As your Presi-
dent, I carried out your instructions in regard to leaving off the
Dairy Committee from the Dairy clause in the Experiment station
appropriation bill and the usual bill was passed in that manner,
giving the Dairy Department $15,000 each year to be used as
the college sak fit. They have had this amount now, annu-
ally, for three years, and $10,000.00 of it was asked for to be
secured from the legislature for field work, such as was started
by Mr. A. J. Glover. ‘hat is carrying dairy knowledge to the
farmer and manufacturers of dairy product of today. The col-
lege itself can do largely the work for tomorrow, the future, in
educating the young men from each section, but, how to reach
and improve the farmer of today was the question, and this field
work was the one settled on. They found money enough to
have Mr. Glover in the field on the old appropriation and the
extra $10,000 was to engage others for the several sections
of the State. It was not until this fall that sufficient men were
found to cover the territory and that only very thinly. One
man in Chicago Milk Supply, one in Northern Illinois, one in
Central Illinois, one in the Southern part, with two extra men at
the college. We feel sure if this force is kept in the field and
does its duty, the taxpayer will never regret the outlay. The
results of the pioneer work done by Mr. Glover a few years ago
in connection with that done at the college, is coming to be seen
and appreciated, and it gives us courage to advise enlarging this
line of work as much as possible. As the several departments

16 ILLINOIS DAIRYMEN’S ASSOCIATION.

under Prof. Fraser at the college are on our program you will
hear from them direct and they will show the growth of the Dairy
Husbandry section. I bespeak for them your approval and ear-
nest co-operation in securing further appropriations.

State Fair.

The State Board of Agriculture continues improving the
grounds at Springfield; one of the new dairy barns was ready
this year and under Supt. Auten’s management they had the best
dairy cattle show ever held in Illinois. All glory to him! I
would recommend that you continue the giving of premiums in
that department. The dairy products department we cannot
speak so highly of. The board has built a fine building, but the
superintendent in charge not being interested in dairying, does
not secure the exhibition that could be most profitable to the peo-
ple. He should insist on a large refrigerator capable of handling
three times the entries that are now received and return the small
one to the dome building for the use o: the trui mien, | Milas
change made and keeping out of the grounds all fakirs in dairy
machinery, this department would stand on higher grounds.

The Farmers’ Institute.

It has been very profitable to me to meet with the directors
of the State Farmers’ Institute, as the President oi this associa-
tion is by law a director ex-officio; anything that will tend
towards educating or uplifting the farmer is fostered by the
institute. I have found them ever ready to aid the dairymen in
any way they can, and at their annual meeting dairying is given
a prominent place on the program. At local institutes the subject
is on nearly every program. This association cannot do better
than work very closely with them and thus be mutually helpful.

The Milk Producers’ Association.

This is a new association formed in Chicago and is com-
posed of the milk shippers largely. The legislature passed a bill
appropriating $500.00 a year to pay the expenses of holding two

ILLINOIS DAIRYMEN’S ASSOCIATION. 17

institutes each year on educational lines. ‘Their next meeting is
to be held January 22nd in Chicago, to which I have received an
invitation. We cordially welcome this new force in dairy edu-
cation and should aid it in every way possible, and ! would sug-
gest that you instruct your officials to offer to print their pro-
ceedings in our annual report. I would also suggest that a com-
mittee be appointed to inquire into the advisability of forming
an Illinois Buttermakers’ Association as another arm to this cen-
tral organization.

Pure Unadculterated Food.

We are very much interested in this subject, especially in
that part referring to dairy products and imitations thereof; not
so much in their manufacture as in their sale and tor pure dairy
products. The prices received for milk the past two years,
which has been so satisfactory to the Dairymen, can be traced to
the passage of the oleo bill by the national law makers, but, my
friends, you must not rest on this, but push on, assisting all
efforts for pure food, being very particular to see the different
articles must be labled plainly just what they are ana what they
contain. The purchaser has a perfect right to know this. When
we go to a store and buy a pound of butter we have a right to
knew whether the article is pure butter made wholly from cow’s
€teaiml, Of a concoction of different fats, colored to resembled
butter. J am pleased to see from different reports the revenue
collectors are on the alert and many have been the convictions
of persons engaged in this nefarious traffic, both wholesale and
fer: = Generally, the retailer is the one caught. It is quite
different dealing with this question in the United States court to
that in the justice courts and I would warn retailers here and
everywhere that they do not get off with a $10.00 or £25.00 fine,
but it is $200.00 to $500.00, and imprisonment also. The con-
victions in Chicago and Pennsylvania lately have done much
to curtail the make of “ colored oleo,” and steady the market for
your products, hence, stand by the National Dairy Union, who
are our sentinels watching the enemy’s moves, and whenever they

18 ILLINOIS DAIRYMEN’S ASSOCIATION.

call on you for support in any way, act promptly and show them
Illinois dairymen can be relied on. The Pure Stock Food Bill,
which your committee sent to the legislature, was passed and
is now a law to be enforced by the pure food commission. We
received assistance from this department and much help from
the State Farmers’ Institute. The Pure Food Bill did not meet
with approval and did not pass, although much time and work
was put on it. A general pure food law is now before congress
and should it pass many of the abuses aimed at in our state
law. will be effectively remedied. We shall hope to hear from
Hon. A. H. Jones, the commissioner who is on the program, to
tell us more directly about these matters, and we hope he will
be able to tell us who the new assistant will be, as according to the
law he must be a dairyman. We have waited patiently on this
change being made and hope he will relieve the suspense.

Our Program.

Your directors tried to cover the important features in
dairying, and while we were unable to secure the services of some
of the leaders, we have a very full program and by giving the
speakers close attention and by bringing out the discussion after
each paper, you can make this a very helpful and useful meeting.
We have met annually all these thirty-two years to deliver
addresses, read papers, discuss topics, examine dairy products
and machinery and become better acquainted. Nowhere are
offered better opportunities to exchange experiences and ideas,
or, to learn much that is new and helpful. We aim io give you
talks from the best talent in the State and Nation. ‘That these
meetings have been productive of good, there is no doubt—the
added interest every year proves it. In talking with many who
“never speak in meeting,” I find they are full of valuable infor-
mation, having experimented with ideas advanced by others, and
it can only be brought out by discussion. In ending my fifth
year of service as President, I wish to thank my friends for the
honor conferred upon me. While I have not been able to give the
time to it that a President should, I have done what I could

ILLINOIS DAIRYMEN’S ASSOCIATION. 13

cheerfully and with no regrets. Everyone who has worked with
me during these five years has been very considerate and helpful
and whoever is elected in my place I can assure tine hearty co-
operation of all interested, which always brings success.

Change of Name.

Our association is incorporated as the Illinois Dairymen’s
Association. On taking up the duties of President I found it
was known as the Illinois State Dairymen’s Association, and its
printed matter was printed that way. ‘The secretary and myself
have gone over the records and books and cannot find that any
change was ever made. I have personally examined the records
at Springfield and no change was ever certified to there.

I would suggest a resolution be introduced changing the
name to include the word State, and your directors be instructed
to have the change made legally, and thus use the same form of
name as other state agricultural associations do.

APPOINTMENT OF COMMITTEES.

There is a very important committee which I will not over-
look at this time, but the other committees I will appoint some
other time. That important committee I mentioned is the com-
mittee on membership.

This Association receives an appropriation of $1,500.00, and
from that has to print its report each year, which is quite expen-
sive, and the mailing of them out to the members costs about 12
cents a copy, and we also use it for necessary business, but we
never have used it for these annual meetings, they have to pay
for themselves, and hence is not a charge to the State. This
membership fee of $1.00 entitles you to the report of last year
and also this meeting’s report when printed.

I will appoint on this committee:

20 ILLINOIS DAIRYMEN’S ASSOCIATION.

Mr. J. W. Sliger, chairman, Effingham; Mr. J. E. Snyder,
Roecktord;: Mic ly. Ae Spies: St. jacobs.

I hope this committee will get to work in season and out
of season. You will find the badges right here, so that we
can havea full membership at the city of Effingham. You will
receive not only this year’s report when printed, but we have
the report of 1905 here, and each member can take one home with
him. When this report is printed, a copy of the same will be
mailed to you.

I would say to those who have joined and have paid their
money, 1f they will step to the Secretary’s table, they will receive
their membership tickets as well as the badges, for the ticket is a
receipt and shows you are a member.

By the President :—I am sorry to be informed that the next
gentleman on the program has a sad duty to pericrm and can-
not be with us this afternoon, but will be here at one of the
other sessions.

The next on the program is a paper by Mr Biddulpleye:
Providence, but I will call on him later on, because we have
with us this afternoon a gentleman from Washington who can
only stay until the 4 o’clock train. ‘This gentleman is from the
United States Department of Agriculture at Washington, Mr.
FE. H. Webster, Chief of the Dairy Division in that Depart
ment. We feel honored to have him with us, and we want to
give him all the time we can. We will now listen to Mr. Webster.

ADDRESS.

Mr. E. H. Webster, Chief Dairy Division, U. S. Department Agriculture.

Mr. President and Members of the Illinois Dairymen’s Associa-
tion, Ladies and Gentlemen :—
I want to assure you that I heartily appreciate the welcome

ILLINOIS DAIRYMEN’S ASSOCIATION. 21

you have given to this outsider who comes here. [ am sorry I
cannot be with you all the sessions and hear the talks and dis-
cussions.

For a little while this afternoon I want to call your atten-
tion to some parts of dairying which will be touched upon again,
but cannot be repeated too often.

One of the things that I find in traveling over this country
and in talking with people either privately or publicly is that
there are a great many men in dairying who think dairying is
a little business; not a business that ought to command the
respect of an intelligent man—that it is something small. They
think milking a few cows is belittling. I want to call your
attention to the fact that there isn’t a single thing in agricultural
history that equals dairying in respect to the income that it brings
to the American farms. ‘This “ little business ” yields an income,
as will be seen from statistics, of something over seven hundred
millions of dollars to the farmers. In producing this seven hun-
dred millions of dairy produces there are more people reached
and touched in various ways than in the production of any other
one article on the farm. There are more men engaged in dairy-
ing, unless | might mention one other thing, which is the poultry
industry, than in any other farm occupation, and more people
interested in some form or another from the richest to the poor-
est; more benefit derived than in any other way.

If you feel that you are in a small business, just consider
these figures and see what it means. lmk of it. ihe farmers
of this country that produce such a vast wealth of dairy pro-
ductions, produce more. than any other country in this line,
because of the vase agricultur al interests of the United States.

Another thing is, we must get credit that we consume most
of this at home. I believe the home market is the best, but it is
fortunate for us this year, we are finding place for come surplus
goods in Europe. Surplus, think of it, and it all goes to help
the income of the man who produced the dairy productions on
these IHlinois farms and other states of the Union.

22 ILLINOIS DAIRYMEN’S ASSOCIATION.

Dairying is not a small business in any sense that you can
look at it. I do not think there is another industry on the farm
that calls in mind, in play, the thinking facilities as does dairying.
You may think any one can milk a cow and haul it down to the
condenser and sell it. Possibly it is true, but all do not make
what they should out of the business. Why do they not? They
have not quite learned that dairying is an educational science
and requires the qualification of thorough study and preparation
for financial results. 3

A man can, I believe, make something out of hogs in feeding
them. You get an income from those hogs twice a year as the
market may present itself to you. Other lines of industry may
be followed and bring in an income, but there is nothing that
brings in the steady monthly or weekly income, or, as it does
sometimes, daily income, as the dairy cow.

The dairy cow herself is an animal, or a machine you might
call her, that requires study. The dairyman has to know first
what a good cow is, to know, second, how to take care of the
cow, and third, how best to dispose of the products of his herd.
It requires more study, more thorough study of the cow nature
and principles of breeding to select a good dairy cow than any
other livestock. It isn’t a study that can be slurred over, but
must be thought out all along these lines. You know the think-
ing men are the better men of the nation. In the dairying com-
munity we find there the most enlightened. More learning along
agricultural science, the more interest in the affairs of the state
and nation. We know dairy farm producers are better off
financially. You may go south from here into the belt known
as the cotton section of the United States and vou can look
over the conditions of affairs there where six hundred millions
of raw cotton are taken from the land of the farmers south.
What has it done? Impoverished the people and land instead
of making them rich. They have been cropping year after year
the same land in cotton until today their land does not produce
what it did fifty to one hundred years ago. They can’t produce

ILLINOIS DAIRYMEN’S ASSOCIATION. 23

so much per acre. In the last few years they realized the situa-
tion and are studying. They are studying to increase the cotton
crop on the southern farm, increase the amount per acre. How?
B ythinking. The fact is coming home to them that they must
have something besides cotton—the old cow to raise the fertility
of that soil and to restore it.

One of the interesting problems comes from those conditions
in the south where the soil 1s impoverished from cotton cropping.
They are turning to other things and wanting the dairy cow.
They are going to have her, and the south will find themselves
with dairy productions grown on southern soil. It will not take
away from the north because we are growing very fast. The
cities are outracing the farms proportionately. ‘There is more
demand for dairy productions every way.

We only have to go to the wheat sections of the west and
they are another class. We can come to corn sections of central
Illinois and they are constantly cropping of one crop and what is
it doing to the land? Wherever that has been followed the
farmers have impoverished themselves because Hee have depre-
ciated the soil.

You go into the dairy section of Wisconsin, Minnesota, New
York, Vermont, any state where dairying is one of the principal
industries and you will find there, not low priced land, low wages
nor impoverished land, but good barns, well kept farms and
prosperous people.

A short time ago I spent a few days in Vermont, and there
the conditions of the sail is difficult to farm, and those people
are prosperous. ‘They have grown rich on their daries.

Go through Canada and the farms where dairy cows are the
principal part of the farm and you will find they are well fixed.
They had trouble on account of the enormous stones. I saw stone
walls as large as this stage that had been piled up to make room to
grow feed for the cow, and she paid for the labor on that farm and
made the Canadian farmers a prosperous people, and such they
are, a prosperous people the last ten or fifteen years, and it was

24 ILLINOIS DAIRYMEN’S ASSOCIATION.

through the medium of dairying. They place so much stress on
dairying in that country that the dominion and provinces have
given considerable state and government aid in developing the
dairy industry; not so much as here maybe, but they apply it ina
wiser manner. They have educated the farmers there to a line
of farming that is making them richer than the average farmer
in Southern Ilinois.

If any of you entertain the idea that it is a small business
just think of these things and of the possibilities before you if
you are intelligent men. Think of the chances for learning, the
teachings now given in every state in the union through the dairy
schools and colleges.

The main part of my remarks I want to confine to the dairy
cow, and what she ought to be, and what she is on the average
farm. Although we have produced so much weaith, the average
yield for a cow in the United States is 125 pounds of butter a
vear, and 125 pounds of butter a year will not pay for the feed
that is given to the cows in this country, 1f we value that feed at
the selling price on the market. ‘The farmer has been able to
grow the feed and feed it at that great loss, and make a bit of a
promt. ii imay putt that way.

We find, in looking over dairy records, and this herd that
your President mentioned is one of the best in this country, that
the possibilities are almost beyond conception what a dairy cow
can do. Individual animals in the past twelve months producing
almost 1,000 pounds of butter in that twelve months, instead of
125 pounds. - You have that wide margin before “you. — Isn’t
that worth considering? How did that man get it? Think
about it. One thousand pounds; that is abnermal, as few
attain it. A good cow and well kept. I will venture to say that
on every farm in Illinois, yes, on every farm in this country, you
will find some cows that do not come up to the 125 pounds of but-
ter per year. I won’t say every herd in this country. There are
a few who have brought it up to 300 pounds and 500 pounds, but
the rank and file only 125 pounds, and there are some below 100

ILLINOIS DAIRYMEN’S ASSOCIATION. 25

pounds. There you have it, some down below 100 pounds and
then this up to 500 pounds, and you see these 800 and 400 ones
have to lift that low average up to 125 pounds, and there are a
whole lot of fellows below 125 pounds per year.

If a man’s going to start a boarding house, one of the things
would be to get boarders that first pay their bills, and then he
would try to feed them to continue to pay their bills. When a
dairyman starts, he doesn’t care a snap whether they pay or not.
He will get some kind and feed them; they can’t talk back to him
in the English language, but are talking more effectively in
dollars and cents. Find out what it is and what might have been.

There is a little country across the water, and yet a big
country in some ways, that has done some wonderful things in
dairy development. ‘Ten years ago Denmark was not important
as a dairy producing section cut no figure; and yet today when
we talk of shipping goods abroad we have to compete with
Denmark. Only ten years ago Denmark didn’t figure at all, and
today every one guages things by Denmark’s pro.lucts and the
Denmark quality and price. They woke up to the fact that it
didn’t pay to keep boarders that didn’t pay; they woke up to the
fact that they were not making a product that would go into the
world and sell.

One of the things they did was to organize tie farmers of
that little peninsula into associations, mutual associations. They
helped each other where the individual could not help himself.
The Denmark Test Associations are organizations of dairymen
of fifteen, twenty-five, thirty in number, and they are four hun-
dred of them on the peninsula. They got a man to go who was
capable of showing the weak spots, able to point out that this cow
was eating up the profits of this cow, and applied the scales and
Babcock test. When they did that, they found some remarkable
things. Over half the cows were eating up the profits of the
other half. ‘They were wise people, and they went to work and
eliminated the poor cows. ‘They formed these associations and
studied these questions. ‘They began to get better sires for the

2A ILLINOIS DAIRYMEN’S ASSOCIATION.

herd; sent the poor cows to the butcher and gradually, in ten
years time, they more than doubled the annual profit of dairying
in Denmark. ‘They raised that 125 pounds per year to over 200
pounds per year. I think 1f we could go into some of these herds
here, we would find that they could be cut nearly half, and that
then they could make more money than if we had the whole herd.

You have done some good work with Mr. Glover along this
line of weeding out, field work, in the state. You ought to take
the result of his work and consider it well. See if you have not
something to do along that line. Mr. Glover’s experiences, were
extremely interesting in testing farm herds. The results he has
obtained are still more interesting. In some of the best dairy
sections of Illinois we are not what we should be by a long ways.
I hope you will consider these questions.

If you think you are not making anything in dairying and
that it is just a side issue, consider for a moment, and consider
it from now on, that there 1s money for you in dairying if you
will do the work right. Is your cow giving 2,000 or 3,000
pounds of milk per year. ‘There are those that give 6,000, 8,000
and 10,000 pounds of milk per year, and wouldn’t your profits be
something at the prices today’? I want to say to you that the cow
will produce 6,000, 7,000, 8,000 and 10,000 pounds of milk,
and she is going to eat but very little more than the cow that pro-
duces but 2,000 pounds. You can’t afford to have anything else
when you think about this question.

How are you going to get her? You can buy her. But the
other fellow who has her is wise enough and he is not going to
sell the best cow. You have got to grow her on your farm, and
the only way is to first find out what you have. If you have a
herd of twenty cows on your farm, don’t let the next month’s
record go by without you’re knowing what they produce. You
will find some good ones and you will want to breed and have
them right along. Others let the butcher take, and that soon.
You wil lbe srurprised very often to find the old cow was not your
good one as you thought, and the other way round. Apply the .

ILLINOIS DAIRYMEN’S ASSOCIATION. 27

record to them and know absolutely the daily record of the milk
they give and the butter fat. You don’t need to test every day,
but every month, using a little judgment in that iine, and you
will know almost to a certainty how much they produce.

When you have found out how much every one in the herd
is giving, you have taken the first step to successful dairying.
Until you do that, unless you are a remarkable man, you won't
get much success.

There are several things to think of, and these questions are
up to every dairyman in the State of Illinois and every other
state, just what you can do best.on your farm. What kind of
feeds to grow that are best adapted to the production of milk.
Alfalfa, clover or which ever gives the greatest return per acre
on your own farm. If you can produce all the feeds, or part of
them, are questions that arise and you must think them out. You
can do wonders on every farm by proper adjusting the crops to
the feed of your herd without an addition of money in outlay.
Here in Southern Illinois you can grow alfalfa I inow and you
can grow corn and you can have ensilage. With a silo you can
produce more and abundant feed than in any other way, and it
gives you a good succulent food, and succulent feed you must
have.

When we come to study the dairy cow and all the questions
connected with her, we ought to think along natural lines. In
June, when we get the succulent grass, the cow gives the most
milk, the conditions are right for it. We ought to perpetuate
those conditions. During the cold winter weather they need that
succulent food. We grumble because we don’t get any return
in the milk pail, and it is because we have not given the cow the
encouragement in winter that she had in summer. We ought to
supply those conditions that are obtainable so easily in summer
so the cow can do her best throughout the entire year. Study
that feature, and perpetuate June twelve months the year round.
When you have done that you will feed silage the entire year.

28 ILLINOIS DAIRYMEN’S ASSOCIATION.

You will put your cows in the barn in poor temperature and
things of that kind. |

I hope the dairymen of Illinois will take steps to lift up the
hands of your State Dairy School and the amount of money
being expended there to get these studies soived out on the indi-
vidual farm. You should have some sort of tesi associations
that would help you individually and collectively to bring up your
herds, and would bring wealth to the state and your own pocket-
books. You have the means of doing that. ‘There is no state
that is more liberal along this line and you ought to see to it
individually and collectively that it is used for the best advantages,
and you will get it 1f the authorities know you are watching them
and asking enean for help along those lines.

In connection with the work I represent, 1 would say if we
can aid vou in any way, we are willing to doit. Weare carrying
on experiments on various lines of dairying, doing what we can
with the funds on hand, and in various cases helping out experi-
ment stations and dairy schools. We are carrying on experi-
ments in some places less adapted to dairy production, and we
are getting some good results. We want the dairymen of Illi-
nois to feel the department of Agriculture in its dairy branch is
your work. It is more our work in Colorado, where they are
beginners. We want to study your needs and come in contact
with you and help you to solve these questions, and any sugges-
tions we will gladly receive there. I thank you.

By the President :—Any questions any one would like to Salk
the gentleman, in reference to our work along this line.

Is Mr. Gilbert in the roomie “The herd I reterred tom may
paper is owned by this gentleman, Mr. Gilbert, and he is to speak
for us, but I presume the train 1s not in yet, and we will have
to leave that until later on, and take up another subject.

We will now listen to Mr. J. W. Biegler, of sigel, who will
tell us about his creamery.

-ILLINOIS DAIRYMEN’S ASSOCIATION. 29

ADDRESS.

J. T. Biegler, Sigel, Ill.

Mis President, Ladies: and Gentlemen :—

I assure you it gives me great pleasure to make a few re-
marks here this evening. I.don’t intend to detain you very
long, but I will show you that with a little creamery, quite a good
deal of money can be made for the farmer. I have my statistics
here and will show you.
| Now, I wish to say in the ie mnnne, that any remark I
may make‘that may seem to reflect, that you please overlook it,

for that is not my intent. The intent is to show you what we
did with our creamery, and, of course, in running a creamery, like
anything else, if you want to run it successfully, you must work
for it. That is what we had to do at Sigel. We had to compete
with the condenser here, and we tried to prevent them from get-
ting all we could from our creamery.

When we bought it, it was not in good centiwen: Our
mill receipts were low. The condenser had come here, and their
agent had a horse and buggy to go through the country every
day, and with the inducement they offered, and a good many of

the farmers being ‘tired of the creamery and the test and the
“price for the milk, were willing to give iia uhial, andeat one time
when I took charge, they were getting almost a'l of the milk.
But we pitched in and did everything that we an. We tried
an inducement for every hundred pounds that any hauler would
bring’ outside of his own milk. That, of course, took quite a-
little bit of money from the stockholders, and it also helped Oi es:
‘increase the receipts of our milk.

On January 1st, 1905, the total receipts of the milk for the
month were 81,374 pounds of milk; the butter made by the test,
38,571, and by the churn, 4,173 pounds. The receipts for butter,
$1,209.85. Paid to the patrons, $1,039.21. The earnings for

30 ILLINOIS DAIRYMEN’S ASSOCIATION.

the receipts at 8 cents per pound, $133.73. The expenses were
$384.11. The price paid the farmer.30 cents per pound. The
amount of extra hauling, $22.66, and the buttermilk, $8.54, and
the average test for all the milk was 4.3. The expenses were
more than the earnings. |

As I said before, the creamery was in a very bad condition
at the time we bought, and we had almost to remodel it. We
had to put in new machinery as the old was in such bad shape.
It will not be necessary for me to read all these figures.

In January it was 81,874 pounds of milk, and in June it run
up to 407,857 pounds. The butter by test was 16,814 pounds
in June and by churn 18,232. The receipts for butter,, $3,362.22,
and amount paid to patrons, $2,898.31. Earnings of the cream-
ery, $582.05, and the expenses only $303.61. The price paid
was the lowest of the year, only 17 cents. The expenses, $161.66,
which was paid out of the stockholders’ money in the treasury.
Buttermilk, $13.09. Average test, 4.

The grand total for the year for milk was 2,730,570 pounds.
Butter by test, 112,099. The reeeipts for tha: piitemesmene
$26,639.71. Money paid to patrons, $23,475.14. The earnings
were $4,022.57 for the year, and the expenses were $4,276.30.
So you see our expenses were about $200.00 more than our
earnings. That looks like running behind, and we were in a
way. But we paid out for milk hauling $955.00. ‘That is some-
thing no other creamery will do. If that had been left in the
treasury, we would have had a good dividend. i:

We also spent $1,000.00 to remodel that creamery. We
won't have to do that now. Considering we expect to have
$1,000.00 in the treasury on the first of January, 1907, we will
have a good dividend.

We paid five cents for every hundred pounds that we could
get extra. Average price paid to the farmer 24.5c. for his butter-
fat. The receipts for buttermilk, $131.98, and the average test
4.20.

So you see a creamery can be run successfully and some

ILLINOIS DAIRYMEN’S ASSOCIATION. ol

money made out of it. A creamery is like anything else. |
guess there never was a business yet, but what some of them were
failures, and it is the same with creameries. The first creamery
in this part of the country was a failure from the start. We have
got one at Toledo and some others that are shut down.

Shut down, why? For want of milk. Fariners wouldn’t

milk. If you go and ask any of those farmers why they didn't,
‘hey will say because it didn’t pay them. Why didn’t it pay
them?’ Because the product was not handled right at the cream-
ery, or they didn’t have the right kind of machinery there to get
the best results. If you have got the right kind st a creamery
and manager, you can almost run a creamery forty miles from
nowhere.
You have got to get something out for the farmers. When
a creamery is a failure, it is not always the fault of the farmers
because they won’t milk. It is sometimes the fault of the men
at the head, or the machinery. I have never vet known a
creamery that was a failure when handled right all the way
through. When they see it pays, they will go in for it. Look
ae ee eiicaco land, S125) to $150; that’s different. But here
in Effingham you can get it for $30 to $50, probably. We can
produce as much cow feed on an acre here as they can up there,
and they can make more money than we can. ‘Thien why can’t
we, with out cheap land here, get as much from our product with
not even the expense for the land, etc., and make as much money !
I] feel satisfied we can, and it will be the best thing to keep up
the land, which is needed right here in Effingham. You keep
cows and you get the fertility to go back on the land.

I did not expect to make a talk at all. I expect Mr. Jansen
will tell you more about it. I thank you for your kind attention.

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ILLINOIS DAIRYMEN’S ASSOCIATION.

©)
Se)

By the President :—You have got a very good object lesson
here. and I would like to ask something about the overrun. You
tell us those figures at the bottom are the totals, made 112,099
butter, 124,000 pounds of butter, and a big loss?

A :—A big loss. I don’t understand.

Mr. Newman :—Did you manage this creamery?

A :—Yes sit.

© :—112,000 shows 10 per cent overrun, when you give
124,000 you got 10 per cent?

m—! dont think so. I think we ought to have more
overrun. Our test was higher than it should have been. You
can’t get a great high test and pay a high price for butterfat.

Mr. Spies:—How about your test. Did you say—

A :—Ask the buttermaker.

QO :—What do you consider a fair overrun?

re out lo to [6 per cent.

QO :—Think you can get that?

A :—I think so. :
Q :—With the modern way of handling cream, run up to 20.
per cent?

A :—I think so.

© :—lf that overrun had been gotten at that creamery, the
patrons should have received more?

A :—Providing the other test was right.

© :—Did you take a composite test every day?

A :—Ask the buttermaker.

© :—Did you sell the butter?

~ A:—By auction once a month.

Mr. Spies :—EFver test the skim milk?

A :—Ask the buttermaker.

Mr. Newman:—What was the test of the buttermilk?

A:—Butter fat was just a very little—the skim milk about
iLO)

© :—It don’t do very much good unless we get 1t accurate.

A :—I tested it..

Mr. Newman:—What I would like to impress upon you

34 ILLINOIS DAIRYMEN’S ASSOCIATION.

buttermakers 1s do it accurately. You buy milk and pay another
cent per pound for butterfat, then you raise the test. The farmers
who took milk to that creamery, if that milk was tested correctly,
and it is fair to presume that this is accurate work of the butter-
maker, they should have received $2,000.00 divided among them
from that creamery. You can see from paying 5 cents a 100
they have overstretched a point and raised the test a little higher
than it should be. The people that hire you may insist on that
kind of work being done. I want to call. the buttermakers’
attention to this. ‘There is only one way to do this, and that 1s
right.

1 am intimately acquainted with a creamery cituated in the
west. I know how they do business. They don’t guess at any-
thing; they have absolute records of everything in that creamery,
and a creamery running 10 per cent overrun and pay for it and
get the business. All over lowa and Nebraska, Kansas and
Missouri are coming to appreciate this. ‘This question is up to
the man selling. Are we going to let this big concern swallow
us up? It is going on all over the country, and the natura!
evolution of things seems to be for the big things fo eat up the
little ones. If you keep a record and know how much butter,
etc., and insist that the stuff that comes in will market, no
creamery can ptt you out of business. One of the questions
up to the buttermakers today, is this very question, “Are we
going to live or die?’ The whole question hinges on two
things, quality in your product, and carefulness 11 your work,
and the buttermaker who guesses will fail and the fellow who
doesn’t guess will have his job after a while.

Mr. Newman :—This is a subject we all should think about.

Mr. Webster :—This question of the big thing eating up the
little one is good. The hand separator is with us, it is here.
We have to contend with it. If the hand separator is handled
right on your farms it is a good thing. We can make good
product from it. If the cream is delivered three times a week in
the summer time a good product can be made with it.

ILLINOIS DAIRYMEN’S ASSOCIATION. 35

Mr. Newman :—About the big concerns doing up the little
melons Iain one of the little fellows. We are running some
creameries. We have put pastuerizers into fifteen plants the
last year, and we will continue putting them in. We will have
the same apparatus the big ones have, as smart mea selling the
butter as the big fellows have, and we shall try and do our work
as accurately as they do it. We will keep our heads up, and I
guess we can still do business at the same old stand, and the big
fellows can get what’s left.

Mr. Spies:—This is a subject of vital importance in this
section, and while we have time, it is very well to dwell on it.
We may want light on this subject, and there is a piace to get it.
Men are here who have been successful, and men here who want
to be a success, and some think it is is a pretty hard row of
stumps to hoe. If Mr. Gilbert is here, we would like to hear
from him. We will continue along this same line.

As far as the big fellow is concerned, eating up the little
ones. | am one of the little fellows myself. I am doing busi-
ness alongside of a big neighbor five miles from my place, and I
have been on the best of terms. Will tell you why we just simply
expanded the territory to such an extent that it is good for both
of us. A good thing may extend from one neighborhood by the
example that is set in that particular neighborhood. Now if
you will go on the Vandalia road you will see what I mean.
Down near Highland they have developed the dairy industry to
such an extent that they derive that much money in that county
from the sale of milk. The land there originally was much
poorer ihan further down the road. By their going into the
dairy business, to a large extent keeping the fertility for the
land, they improved the land until at present it is worth four times
as much as it was before. The land is richer and the farmers
are prosperous simply because they have returned a portion of
that which they originally got off the land to the land in the
shape of manure, and sold the milk. They do not rob the land.
And it will come in this county. Whether the condenser gets

36 ILLINOIS DAIRYMEN’S ASSOCIATION.

the milk, or the creamery in the neighborhood, it is all dairying,
provided you will follow lines laid down by the genuleman from
Washington. He made it so plain to all of us that the dairy
business is the sheet anchor of this country. It is a benefit that
you cannot calculate by dollars and cents. Instead of turning
poor land over to your successors, your children, you are turning
good fertile soil that will produce something, and they can make
a good business farming, whereas otherwise they could not. If
a man will sell corn and sell wheat, it is not so inuch for this
county, but you go down into Madison county where with every
bushel it is 24 cents of fertility. The land is getting higher in
price in dairy localities in the southern part of the State. Where
land is selling for $125 an acre you have got to get a return in
order to succeed and make a living on land of that kind, while
if you are dairying you are not afraid of $200 an acre. Down in
Madison county they have paid $400 an acre for ten acres east
of there, and they know the possibilities, and 1f he can pay such
a price and succeed, surely here where land is cheaper you can
realize more of a success. But you must get the right kind of a
cow. I might add to the gentleman who spoke, that it don’t only
take dairy machinery and a market, but dairymen atid dairy cows
besides. Dairymen and dairy cows before market. You got to
have those to sustain a market. It is just lke a ship without
water, it can’t succeed on dry land.. A creamery can’t succeed
without patronage.

‘Tomorrow morning will be a meeting of special interest to
the dairymen, and I know that the dairymen are busy usually in
the morning taking care of his cows, and preparing everything
before leaving, but I want to tell you that they will derive full
benefit by attending tomorrow’s meeting; thev can’t afford to
skip tomorrow morning.

Father Lammert:—Mr. Chairman, 1 would like temasm 2
question. You spoke about different crops being raised on farms,
and I believe that it is an impossibility for our farmers in these
counties who wish to go into the dairy work, tc divide their |
attention to these crops as well. If dairymen, be dairymen from

ILLINOIS DAIRYMEN’S ASSOCIATION. 37

beginning to end; if wheat growers, if corn growers, let them be
that; that it 1s impossible for them to divide up their attention
between corn, wheat, oats and cows. I don’t believe our farms
can stand that kind of treatment. 1 would like to have some one
tell me if | am wrong.

A:—I take it that dairying is run in connection. We don’t
make it a side issue, we run dairying in conjunction with farming.
I am from Southern Illinois. My brother over here spoke of the
price of land, $40.00 an acre, and that is right. 1 know of land
like that and the men crop it and I never saw such a crop in my
country before. ‘They were offered $5,000.00 and only got 40
acres. He grows corn, he grows grass, he grows oats, he grows
cow peas and milks from 12 to 15 cows on that 40 acres, and
sells feed every year. I know that land personally. That is how
our county is running in the combination. He aims to raise
plenty for the cows. He don’t aim to raise to sell, but if any ts
left over he sells. We are milking—the same principle. They
produce enough to feed the dairy cows and to make money, and
put the fertility back on the farm. If we have a good crop and
any over, we sell. Ina year we aim to produce enough to feed
the dairy.

O:—Does he pasture his cows?

A :—He has a small pasture, a few acres.

QO :—I don’t think you understand the question. His idea is
that a man, if dairying, should make that his principal business.
If raising corn to sell, make that his principal business. A man
farming and dairying, he must raise corn, and I believe that he
Mecdewde teed im the best way. We can raise alfalia in this
county. 1 believe Father Lammart’s ideas are the same. He
thinks a man ought to put his principal attention to one thing.
If a dairy farmer, be a dairy farmer, and keep the right kind of
a cow like Mr. Webster says.

Father Lammart:—I meant to bring out the fact that it is
not well for a farmer to this year be dairying and wheat comes
next year and so on. If he wants it to be profitable, he should
put his whole effort to one thing. It is not possible for any man

38 ILLINOIS DAIRYMEN’S ASSOCIATION.

1o do everything perfectly. 1 didn’t mean to say that therefore
we don't have to raise anything but cows. We have to feed the
cows. If you can do the four things you mention, you ought
to do it. You have got to have one thing to work and work it
well.

A Member :—This thing, that they can have 10 or 12 cows
and they think they can get that milk to the factory and its all
right. But they attend to their business in the day and sometime
at night they come home and then they will milk the cows and
so on, their attention 1s not to the cow, it 1s on something else
and they are not paying the right kind of attention to the cow,
that is what we have reference to, | think. Last March WT hanled
from seven different customers in my wagon and they represented
something like 75 or 80 cows. I produced more milk than all
the seven produced in the month of March.

O :—What county?

A :—Bond county.

A Member :—This gentleman is speaking from Bond county,
and 1 am from Effingham county, in the beginning of this dairy
business. “he farmers are getting educated im tas sammie
business. ‘This generation is somewhat different from the older
gentlemen. I know that my grandfather broke up some land
which was bought very cheap and put it under cultivation some-
where in the neighborhood of forty years ago, and I have pro-
duced better crops right now on it than was ever produced in |
those forty years, simply because it was the knowledge and the «
study I took up. A farmer never can learn his work perfectly. ,
He farms from year to year, but never learns everything per- :
fectly; there is always room for improvement. But the farmers
of today, with the object lesson before them ought to look and
see they are the right kind of farmers. When you have started
on the right line, you must pay attention, when nct looking after
the cow, to the corn, oats, etc., and at the same time you gut to
milk your cows and pay attention to that. It ts the advanced
education that the country is getting that is bringing this all on. |
That is the way I look at it. If he is practical, he can have his

ILLINOIS DAIRYMEN’S ASSOCIATION. 39

dairy herd and his hogs, corn, oats and wheat and pay attention
to it from five or six in the morning. I don’t believe in this night
business. It always hurt me to get two suppers in one night.
The day is long enough to get this work done in the daytime, and
take ample time to look after the cows, look after the corn, wheat
and oats in summer time, but don’t get to doing this work in the
nicht.

By the President:—That kind of talk does us all good. I
wish to call your attention to the evening’s program. I want
your wives with you. ‘They are just as much interested in this
work as you are. They can probably remember something you
might forget. We shall have three or four very good speakers
am@ea very ime program. Lomorrow at 11:30, after we have
talked over different breeds of cows from experienced men on
the different breeds, we have an invitation to go over and visit
the condensing factory, the Vice President is here with us and
left this invitation with us. We shall all accept that. |

Mr. Lee of the force of our Agricultural School has some-
thing to say to you.

Mr. Lee:—I have not very many words to sav, but got here
in time to say a little about a milk testing class which begins
here tomorrow morning.

I suppose there are a number interested. It will be a goorl
plan for a number to bring in samples if they will. Bring in all
the samples you can of your cow’s milk, and see it tested here.
You will learn more about the test of milk, than you would
by simply seeing some other man’s milk tested, and be more
interested. ;

Those who bring milk for samples, must miik tonight ana
fill half a bottle, stir up the milk thoroughly, pour it back and
forth from one pail to another, and fill the bottle half full tonight.
Milk the same cow in the morning, and fill the bottle full in the
morning, so that the bottle contains half of last night’s milk ana
half of this morning’s milk. ‘That will be a fair sample of the
milk the cow has produced. We will test it and tell you how
many pounds of butter the cow is making. If vou can, weigh

40 ILLINOIS DAIRYMEN’S ASSOCIATION.

the milk. Some of you here in town might like to bring in some.
samples. Please take advantage of this class. It “will be of
some benefit to you. Mr. Trueman will have charge.

Please hold up your hands, those who will bring in milk
tomorrow ? |

© :—Would we get some instruction in milk testing ?

A:—Yes sir; the object is to give some help in testing milk.

By the President:—We will stand adjourned until 7:30
tonight. We will now give the separator men a chance to show
what they have.

Tuesday Evening, Jan. 16, 1906.
7:30 P. M.

The President in the chair.

We expected to have had a little music to start with, but we
will have to go on with our program.

We have with us tonight one of the breeders from Wiscon-
sin, Mr. W. J. Gillett, of Rosedale. He will tees auee ne
po athior utes Conve:

THE PATH OF THE COW.

Br Mr. W. J. Gillett, Rosedale, Wis.

Mr. President, Members of the Illinois Dairymen’s Association,

Ladies and Gentlemen :-—

The State of Ilinois affords natural facilities for dairy hus-
bandry surpassed by no other state in the Union. A rich soil,
a congenial climate, and easy access to two of the greatest
market centers of the world, but it is not my purpose to eulogize

ILLINO[S DAIRYMEN’S ASSOCIATION. 41

upon your beautiful state, nor to toss bouquets at your dairy-
men upon this occasion.

We all have our places to fill in this great field of dairy
industry. Some have availed themselves of the opportunities
at hand and have filled these places well. Others have not, and I
believe in this respect, the dairymen of the State of Illinois are
no different than the average cow keeper of other dairy sections
of this country.

“From Plymouth Rock to the Setting Sun” we note evi-
dences of the traditional trail of the cow. New England min-
istered the initiative in dairy husbandry, and the westward course
has been steady, unswerving, unceasing, and the “ path of the
cow’ has led us over the prairies and the plains; it has pene-
trated our forests all in their primitive state, and man’s curiosity
and instinct has followed this trail in its various windings, so
there is in reality, not only a figurative allusion but the deepest
sentiment associated with the “ path of the cow.” |

Agricultural interests have followed civilization from the
jlands on our Pilgrim Fathers’ to the Pacific waters which
served as a barrier for further extension, and animal husbandry
has followed agricultural expansion to its most extreme borders.

Plisrom~tels us that Old Put ~ Jeit his oxen yoked to a
New England plowshare to accept a commission upon the battle
fields of the Revolution, and the thought suggests that it was
in reality the sons of the cow that supplied the muscle to first
turn the sod of virgin soil. It was no other than these sturdy
sons that hauled the prairie schooner westward, far beyond the
fields of Putnam’s agricultural operations. And, indeed, it was
no other than the matronly cow that kept apace with the pro-
cession, grazed along the trail and supplied the milk to rear the
babes, who were destined to awaken to a realization of the im-
portance and magnitude of American agricultural interests.

In fact, the dairy cow has gone on and on, perpetuating her
kind, feeding the world, broadening your possibilities and mine,
and acting a most important part in agricultural expansion and

42 ILLINOIS DAIRYMEN’S ASSOCIATION.

prosperity, as well as becoming the foster mother of the human
race.

Agriculture and our rural districts turn the wheels of every
manufacturing institution of the continent; agriculture has
founded and nourished our great cities, which have sprung up
and grown almost beyond our comprehension; agriculture has
caused our lakes and streams to be converted into great water-
ways for transporting and distributing the commerce of the
world; and the “old cow” was one of the parties and pioneers
who laid the foundation for greater possibilities and advance-
ment in agricultural resources.

When the dairy industry of this country is stifled, agricul-
ture is depressed to a sad realization of its importance, and when
agriculture is depressed the whole commercial world feels the
shock, and so I say, much of the growth and advancement of our
rural interests can be traced to the dairy husbandman through
the good offices of the cow. And so I say, America owes a last-
ing debt to the dairymen of the United States “Wien ter sais
dictation and endeavor in shaping the destinies of our rural
districts, and since improvement in our dairy herds must emanate
from the pure bred dairy herds of this country, our dairy farmer
owes the same debt to the pure bred dairy cattle breeder, whose
untiring efforts have stood as a valuable exponent for the main-
tenance and improvement of dairy performance in the cow.

The first office of the cow was to produce but enough milk to
supply the needs of the calf, but through man’s efforts in breeding,
selection, and training we have today the distinct dairy breeds,
the modern dairy cow. She has been produced by no element
of chance, but is the result of well directed aims i breeding, the
intensification of characteristic dairy qualities, and the successful
mixing of agencies that produce the proper blend for practical
utility and dairy ability.

The Holstein-Friesian, Jersey or Guernsey pure bred sire
has been to the dairy interests what the Short Horn, Angus or
Hereford pure bred sire has been to the beef producing interests,
when crossed upon the cattle of our western and southern ranges,

ILLINOIS DAIRYMEN’S ASSOCIATION. © 43

or what the pure bred draft horse has been in improving the
offspring of the western bronco, all of which furnish an excellent
illustration of the importance of our pure bred animals and their
value for purposes of grading up.

The incentive that prompts the average man tc action in the
love of gain, his interest and enthusiasm increasing or diminish-
ing usually according to the size of the arc described in the swing
of the pendulum of prosperity, and when we consider that a large
per cent of the dairy cows in existence, are kept at an actual loss
to their owners, we can not wonder at men losing interest and
enthusiasm, but we do wonder that they do not search for the
reason. In the first place a large per cent of the cows used for
dairy purposes are not adapted to the purpose for which they are
kept; and in the second place, many never have the opportunity
of showing their money earning capacity from the fact of being
under fed, neglected, and improper management on the part of
the owner, and ofttimes when adversity closes its talons upon the
resources of the dairy farmer, he himself is to blame by not giving
to his business the attention, study and devotion that any enter-
prize would require to make it remunerative and successful.

There may have been a time when the conditions of the
states of the middle west afforded a place for the dual purpose
cow, but if so conditions have changed and the time has passed
and gone, and the dairyman who is using the beef sire with the
idea of producing a little milk and raising a little beef is neglect-
ing favorable opportunities and standing in the way of his own
financial advancement.

Instead of keeping a dual purpose cow to yield forty dollars’
worth of milk a year, why not keep the special purpose dairy cow
that will yield eighty dollars’ worth? Instead of a dual purpose
cow that will raise a steer, which at two years old will bring
forty dollars, why not keep the special purpose cow that will
raise a special purpose dairy heifer, which at two years old will
produce a calf, convert her food into milk and herself command
as high a price upon the market as the steer at the same age.

It is certainly impossible for a cow to be two things—a first-

44 ILLINOIS DAIRYMEN’S ASSOCIATION.

class beef animal and a most profitable dairy cow—because the
functions are widely different and the characteristics continually
at war with each other.

The dairy cattle markets of the United States are continually
clamoring for a high grade of dairy cows. On every hand dairy
ability commands a price commensurate with the quality and for
years to come there is little fear of over-loading the market.
These facts, aside from the advantages in his own dairy, should
encourage every dairy farmer in the matter of reaching out
for animals of a higher standard.

At the present high prices of our farm lands I fail to see
how we can afford, only in an incidental way, to allow the ele-
ment of beef to creep into our milking herds and force us to
compete with the beef producing interests of the milder climates
of the south and west, where lands are cheap and winter stabling
is unnecessary. In saying this | mean to offer no disparagement
to the man who wishes to grow beef upon these high priced lands,
though I do predict, that the production of beef in these sections
must eventually be superceded by the dairy cow.

And, again, the fertility of the soil of our grain growing
sections can not long stand the bombardment of continued crop-
ping, and how often do we notice an expression of hunger plainly
stamped upon the surface of our lands, of soils hungry for the
fertility of which they have been robbed; soils, where rain and
sunshine and nature exerted their every influence to bring an
abundant harvest, continued peace and profit to the tiller of the
soil, contentment and happiness into the rural home?

But we find no such conditions in those districts that have
followed in the traditional path of the dairy cow, and these are
the sections that today, stand out boldly, as an exemplification of
the highest ideal of agricultural thrift and prosperity.

The reason for this is found in the fact, that the crops of
the soil are milled through the cow and the product hauled to
market, tide up in the smallest possible package, in the shape of
butter and cheese. She nips our grasses, consumes our grains
and forage crops, and converts them into a product that it sought

ILLINOIS DAIRYMEN’S ASSOCIATION. 45

the world over as a staple article of food, and yet she returns to
the fertility of the farm a large percent of those ingredients found
in the food stuffs she has consumed, and when the dairy farmer
buys a ton of wheat bran to feed his cows, he gets nitrogen,
phosphoric acid and potash valued at $12.30, as compared with
the price of commercial fertilizer, or $12.30 of the fertility of
the farms of Kansas, the Dakotas and other wheat growing
sections. When he buys a ton of cotton seed meal he gets $26.16
worth of soil fertility from the cotton plantations of the south; a
iMEOmOcEs 0.0. a tom Of Corm, 50.66; or a ton of clover hay,
$7.50, and yet, as alarming as it may seem, when he hauls these
feed stuffs back to market 1n the form of butter, he parts with
fertilizing ingredients to the value of but 42 cents per ton, and
so it would seem that eventually the dairy cow must come to
the rescue of many of our run down farms that are fast becoming
exhausted by continual grain raising. :

Some of us are dairymen of a natural born instinct; some
are dairymen with a knowledge acauired through study, obser-
vation and practical experience, and others are dairymen as they
would be anything else, in name only. As in everything else,
some are successful, others unsuccessful. Some of us fail because
no branch of animal industry appeals to our fancy and because
a dairyman’s occupation is thrust upon us through force of cir-
cumstances, the vocation being distasteful and disagreeable, but
more fail because of looking upon the business too lightly and
not giving it the thought and study it requires. There is yet
much for us all to learn and there is as yet plenty of room at the
top of the profession. At the top means a vocation remunerative
and pleasant, but at the bottom a life of drudgery and financial
embarassment. ‘The dairyman’s sky is not always clear, neither
need it always be cloudy, if he will take a survey of his own con-
ditions and try and cultivate an acquaintance with himself.

The idea that any one can meet with success in dairying by
simply moving in that direction is a great mistake, for as in any
other successful enterprise, it takes head work, energy and push,
and a thorough knowledge of the subject in order to reach the

46 ILLINOIS DAIRYMEN’S ASSOCIATION.

best results. In fact the interior of the dairy cow is a very dark
place, and so intricate the silent working machinery that our
search lights have failed to disclose many hidden secrets. How-
ever, from experiments and scientific research we are able to
make many valuable deductions and have found that certain
kinds of food are used by the animal to make milk, bone and
muscle, while other varieties tend to product heat and fatty tissue,
all of which give rise to the great subject of economic and scien-
tific feeding. Much has been written concerning the compound-
ing of well balanced rations for dairy cows and much valuable
literature is available upon this very important subject that merits
the most careful consideration of the dairy farmer of today,
so there can be no plausible excuse for him not becoming a
student in his profession if he has the inclination.

The dairyman of the middle west, and everywhere for that
matter, can better existing conditions by better feeding and care
taking, by closer selection and by better breedine. ys berrer
feeding I mean the more liberal use of a well balanced milk
producing ration. [he cow utilizes her food either for the
elaboration of milk or the taking on of flesh, and she yields
nothing in either direction except by food taken in at the mouth.
If of a dairy temperament it is used for the secretion of mulk,
and, up to the limit of her capacity, she will respond in the milk
pail in proportion to the amount supplied at the feed rack, hence
if it pays to feed at all it pays to feed liberally, quite to the limit
of her capacity, and it will be generally noted that it 1s the persis-
tent and not the spasmodic liberal feeder that scores the best
results. But there is another point involved in this feeding
problem that necessitates the feeder in knowing the different
individuals in the herd. No two cows are constituted with
exactly the same dairy temperament. If some become too much
reduced in flesh, the remedy will not necessarily be more feed, but
a reduction in the amount of protein and an increase in the amount
of carbohydrates, and on the other hand, if some become too
fleshy, an increase in the amount of protein and a reduction of
the carbohydrates is advisable. Many cows will be found, how-

ILLINOIS DAIRYMEN’S ASSOCIATION. 47

ever, that will yield but little milk and take on flesh regardless of
how the ration is balanced, and while the composition of the feed
has a great influence even with such animals, they should be
eliminated from the herd for they will be found wanting in the
balance, and so the importance of closer selection is suggested.
The dairy farmer has a friend for his financial advancement in
the typical dairy cow, and he has two more friends in the Babcock
tester, which should be frequently used, and the scales that hang
in the cow barn, which with a little mathematical calculation, will
show the money earning capabilities of the aifferent members of
the herd, aid in drawing the line between profit and loss, and
afford advantages in weeding out and selection that we can not
well do without. It is simply a business proposition for the dairy
farmer to know with which of his cows he can exchange food
stuffs for her milk with a margin of profit to himseif.

The prevailing prices of dairy products in the United States
during the past decade has stimulated our dairy industry, but on
the other hand the corresponding high prices for our concen-
trated food stuffs, has, for a wider margin of profit, made the
matter of closer selection and improved capacity in the dairy
cow imperative.

I have spoken in flattering terms of the dairy cow and her
relation to agricultural advancement and prosperity, but even 1!
every farmer in America wished to engaged in the dairy business,
this fact would not increase the number of existing cows, and if
every dairyman wished to purchase better ones, it would not
increase the number of good cows a single animal, and since selec-
tion only tends to weed out the poor ones, if there is to be any
general improvement in dairy function it must come through
breeding as a means of grading up.

I believe it both possible and practical within a very short
time, with proper care, the more liberal and intelligent use of
food stuffs, and the use of the pure bred sire of some of the
distinct dairy breeds upon the milking herds of this country, for
the dairy farmer to materially increase our milk, butter and

48 ILLINOIS DAIRYMEN’S ASSOCIATION.

cheese product with a wider margin of profit to the producer, and
still reduce the existing number of milch cows in the country a:
least 40 per cent.

But I fear too many of us fail to notice the dollar in the
distance in our eagerness to procure the penny that drops at our
feet, and to many, the sum of one hundred dollars or more ex-
pended in a good sire seems an extravagant waste, but | will say
as I have intimated before, that the approved pure bred sire has
been the salvation of all live stock improvement, and though I
would sound the warning note against the pedigreed scrub, yez
as a means of raising the standard of performance of the dairy
cow, I firmly believe it highly essential for our dairymen to keep
constantly at the head of their herds, carefully selected, pedigreed
sires of some of the distinct dairy breeds. Animals selected
from a long line of producing ancestry, where dairy functions and
milk producing ability have become fixed characteristics. By
the use of the dairy sire and the selection of the heifer calves from
the best producing dams, a marked increase in dairy capacity
will be in evidence as the result of the first cross. The second,
third and subsequent crosses tend to intensify the qualities we
seek, strengthens the blood lines for dairy utility, and though
failures may creep in at times through atavism and reversion,
the general tendency will be to lead us gradually up to a higher
standard of performance; a standard up and away from the
cow of ordinary ability with which we started. and so the ques-
tion, will we neglect this great proposition of breeding, or will
we learn to know that “like begets like,” and that a7 imeoner
standard of excellence means to us increased profits and less toil?

I believe that size accompanied by a certain degree of
refinement is a desirable characteristic of the dairy animal and
also a desirable characteristic of certain families of the different
breeds, not because of any additional hardiness in connection with
it but because of the increased capacity of the animal. And
again I can conceive of nothing more disastrous than a practice
which would tend to undermine the constitutional vigor and
stamina of the dairy cow, hence in the matter of feeding, select-

ILLINOIS DAIRYMEN’S ASSOCIATION.

aS
ites)

ing, and breeding these become important factors and should
merit our most careful consideration.

I would recommend the practice of winter dairying. First,
for the reason that dairy products command a better price on
the market; second, for the reason that farm labor is cheaper
during the winter and other farm duties are not so pressing as
to divert our attention from the many details that conduce to
the comfort and well doing of our animals; third, for the reason
that I believe it a more favorable time for the early growth of
the calf, and fourth, and chiefly for the reason, that by the use of
warm, comfortable stables, the succulent ensilage corn crop, good
hay and a liberal grain ration, a maximum flow of milk can be
maintained for a longer time during the lactation period and at
a minimum cost of production.

The gun and the man bcnind it is the combination that does
the most effective execution, and there is still needed 1n American
dairy husbandry, more intelligence and a broader dairy educa-
tion. Our lawyers, our clergymen, our physicians, and all our
prefessional men are given years of mental training in our
colleges, preparatory to launching into the actual business opera-
tions of their chosen professions, but the farmer boy usually
finishes his training in the country schools and at an age when
he little realizes the importance of mental discipline. But how-
ever this may be, he receives no special training that touches
upon agricultural education. ‘To be sure he knows how to hold
a plow, how to drive a team, and how to milk a cow, but he
knows no more about the composite elements of the soil than he
knows about law; no more about a well balanced ration for a
dairy cow than he knows about preaching, and until he is thrown
into contact with these propositions in actual business life, where,
if he learns at all, he learns through experience, which is often
cleexpensive teacher. Arid so l say, there is need of a broader
education, not necessarily in classical training but along the lines
of our life’s occupation.

It has been said, ““ He who makes two blades of grass grow
where but one grew before is a public benefactor.’’ So there

50 ILLINOIS DAIRYMEN’S ASSOCIATION.

can be no question as to the position the live stock husbandmar
holds in the affairs of American agricultural progress and ex-
pansion, but with a broader and more thorough education in
special lines of industry, and the practical application of such,
there are greater prospects in sight, even greater possibilities
for him who follows “ the path of the cow.”

“It is not through the whirl of pleasure,
Nor from the din of strife,
But out-of the silent watches,
Come the great needs of life.”

By the President :—To those who were not here this after-
noon, | would say that the gentleman who has just spoken, 1s
what we might term the leading breeder of dairy cows in Wis-
consin. He has brought his herd up, so that last year it averaged
twelve thousand odd pounds. Any questions you would like
to ask?

O :—What strain of cow?

A :—Holstein-Friesian.

O :—What average test?

A:—The milk of this herd was delivered to our factory.
The lowest test for any one was 3.4, the highest for any one
month 3.8, with a general average ranging about 3.6 to 3.7.

© :—Can you tell how many two year olds and their milk
average?

A:—I think we had one two year old that gave less than
11,000 pounds, and up to 18,000. We have some started at
11,000 and will be beyond that.

By the President :—All honor to Wisconsin for such men.
We can do that at Effingham. These are the things we want
you to consider.

Vocal solo, “ Sunbeams,”’ by Miss Ruby Bissel.
Encored.
By the President:—We have with us tonight a gentleman,

ILLINOIS DAIRYMEN’S ASSOCIATION. 5 L

while he is not a practical dairyman himself, knows a good deal
about dairying in the early days of Illinois, and we will listen
to what he has to say about those times. General Wilcox of
Elgin.

ADDRESS.

By General Wilcox, Elgin, !Ilinois.

Mr. President and Friends :-—

I am very grateful indeed for the privilege you have given
ne of attending once again an association of dairymoen.

1 have heard many things tonight. that remind me of other
days, and to be frank with you, I have also heard many things
indicating that the dairymen of this imperial commonwealth have
not progressed as they ought to have advanced in the number of
years that have been devoted to this great interest.

|] remember the wey we milked the cows in pioneer days.
We sat on a one-legged stool. We did not have covered yards,
but milked out in the open, in the old rail pen, and once upon a
time, as | drove along the road, I passed a farm about milking
time and watched the milkman. He was sitting on a one-legged
stool. Presently he finished one cow, and rose to milk the next,
and the stool stuck out behind him like a third leg, a wooden one.
He had it strapped on. But we have drifted far from those
methods.

Our pioneers, in Kane county, the birthplace of Illinois
dairying, found the virgin soil to be good, producing fine wheat
crops, and they made their homes there. Some prospered and
built better dwellings on the land, and here and there a substan-
tial farm barn in place of the straw stable. The quality in the
land that produced wheat soon began to fail, and presently that

est of wheat, the chinch bug, appeared all over the land. With
the failure of the wheat crop, a change was imperative.

Just then our magnificent city of the lakes began to assume

52 ILLINOIS DAIRYMEN’S ASSOCIATION.

metropolitan proportions. I remember Chicago when it did not
have half the people that now are in this lovely city of Effingham.
Wealth began to pour into that city and brought with money and
men of brains, who had to be accommodated with the comforts
of hfe. Its hotel accommodations were entirely inadequate.
Old Mark Baubien, landlord of the “ Sauganash,” used to tell
of covering sixteen men with a single blanket as they slept clothed
in their day garments upon the one carpeted floor of the crowded
house. He put them to bed in pairs, and covered them with the
blanket. ‘The wearied men soon slept, and he carefully removed
the blanket. By this time another pair was ready to lie down
and be covered, and this way he had used the blanket successively
eight times in one night. The growth of the city was marvelous,
and local production was unable to meet the ever-increasing
demand for table supplies. Fresh, pure milk, and sweet, palata-
ble butter it was especially difficult to obtain, and those the
hotels must have.

The low-lying level lands west of Chicago extend almost to
the beautiful banks of the Fox river, and had been passed over
by the pioneers. In 1850, the Galena & Chicago Union Railroad
Company reached Elgin with its trains, and in Februrary, 1852,
Mr. Phineas H. Smith shipped from Elgin the first can of milk
ever transported by rail in this state, consigned to J. Irving
Pierce, the genial landlord of the Adams House an Cnicace:

This single can drawn by oxen from the farm to the railway
station, was the beginning of dairying as a distinctive business
im Ollianeiredt opates

Who can realize the importance of the vast industrial revolu-
tion it inaugurated? In that now world wide dairy center,
wheat, the certain 1mpoverisher of the soil, gave way to the cow,
of animal creation, mafis best and most constant imiend, mom
the cradle to the grave, and surely the gentle queen of pleasant,
safe and profitable investments.

Chicago hotels and milk peddlers quickly sought the same
source of supply, and hundreds of wagons were labeled “ Pure
Elgin Milk,’ even many years after Elgin ceased to ship a can

ILLINOIS DAIRYMEN’S ASSOCIATION. 53

of milk. ‘To meet this great demand, wheat farms were hur-
riedly stocked with cows, and for the first and only time in its
history, Chicago was overstocked with a desirable comodity.

To utilize this over supply, farmers began to manufacture
cheese as well as butter. Dr. Joseph Tefft, to whose efforts in
promoting and systematizing the production, manufacture and
marketing of dairy goods, the farmers of the great northwest
owe an inestimable debt of gratitude, with Mr. Isaac Wenzer
visited the dairy centers of the east, and upen :eport of their
observations, many cheese and some butter factories were erected.
The Chicago dealers put Kane county cheese into boxes branded
“ Orange County, N. Y., Cheese,’ and quoted and sold it at two
cents above the price of that not so fraudulently branded. To
remedy this wrong, the Elgin Dairy Board of Trade was organ-
ized in 1872, and during the following thirty years the sale of
dairy products upon the open board reached the enormous sum
of over $147,000,000, and for the last four years has averaged
about $1,000,000 per month.

Borden’s Condensed Milk Company has paid Kane county
dairymen many millions of dollars, and Elgin quotes the price of
butter for the markets of the world. Not a pound of milk or
grain has been shipped out from that station for years—thousands
of car-loads of feed have been shipped in, and the wheat impov-
erished soil has been restored to its pristine fertility

Such is a brief and very inadequate sketch of the beginning
and development of the immense dairy industry of Northern
Illinois.

If the farmers and business men of Effingham county could
(or rather would) complete the hasty sketch, and realize its full
significance of the future possibilities that lie before them, the
seats at every dairymen’s or farmers’ association, held among
you would be crowded with interested, active, paying members.

I have been absent from these association meetings quite
twice the years Rip Van Winkle slept, yet I hear the echoes of
the olden times, when we too talked about casine, protein and
butter fats, and of the milk veins and milk escutcheons which

54 ILLINOIS DAIRYMEN’S ASSOCIATION.

indicated the productive qualities of the cow. You are talking
the same problems of the rearing and feeding of herds and the
best breeds for milk, for meat and as all-purpose animals; of the
care, manufacture and marketing of the product, over and over
again, and it sounds very familiar. Great, but not adequate,
progress has been made. But, friends, dollars and cents are not
all there 1s in it. Manufacturers have become rich, and the
farmers are beeoming rich, yet there is something, gentlemen,
beyond riches, and something beyond the detailed statements we
have heard in the management of this sort of a business.

You talk about cows, you talk about cattle, you talk about
the manifold details of the work, but I have heard not a word
about the man or the woman or the boy or the girl, and here is
the startling weakness of your slowly advancing line. When
Dewey sailed into Manila bay and destroyed the Spanish fleet,
and when Togo wrecked the magnificent squadron of the Rus-
sians 1n the sea of Japan, it was not alone because of his superb
equipment. Rogesvenski’s was equally fine,; it was not all in
the prodigious weight of his guns, for his enemies were of equal
number and caliber. It was the man behind the gun. It was
the little Jap, a better man than the Russian.

Are your farmers properly training your boys and girls for
the successful development of this great industry of yours. Il
am talking more to the farmers now. I see a class of sharp,
shrewd, intelligent men here with us, indispensible assistants,
who are selling many appliances for your use and convenience,
and they are well fitted for their work, but farmers are you well
fitted for your work, which lays at the foundation of it all. He
who was called “ First in war and first in peace,” the great father
of our magnificent republic, said, ‘ That of all the pursuits of
men, the most healthful, the most useful, and the most honorable,
is agriculture.” Farmers, do you believe that? Do) yout
according to such belief? If you do so believe, do you try to
attain that high ideal which belongs to you. I believe it from
the bottom of my heart. Look back over the history of our
Republic and see where our truly great men came from. The

Cot
(ou

ILLINOIS DAIRYMEN’S ASSOCIATION.

splendid man who today is President of this magnificent land of
ours, if my memory is correct, is the only large city born man
who has ever held that exalted office. “They have come from the
farms and smaller towns, rural communities. Washington was
a practical farmer; Washington was a successful farmer. Wash-
ington, with all the mighty responsibilities resting upon him as
eommeandes m euler and aiterwards as first President of the
reptblic for two terms, never for a day lost the active control and
management of his farm at Mt. Vernon, and deemed it his highly
honorable occupation.

I say that the farmer is the king of men. ‘The old Declara-
tion of Independence said “ These colonies are, and of right,
ought to be free and independent states,” but they were not save
in embryo; they were not free and not independent, and not
states; yet in a certain limited sense the statement was true.
‘The agriultural people of this country, in a similar, certain sense
are ard o1 a tight ought to be, and in some better day, will be
kings of men. And among the kings of men, the dzirymen ought
to stamd as the king of kings. But what, my farmer friends,
what are you doing to attain such ideals for yourselves, or for
your children. :

This constant iteration and reiteration of the details of your
great industry suggests a story often admirably told by Hon. A.
M. Herrington, one of the ablest lawyers of the State, who said
that on a bitter cold morning, with the mercury far below zero,
he was called a little before sunrise and told a man urgently
desired to see him quickly in the kitchen. MHastily putting on a
portion of his clothing, he came to the kitchen and found an old
bachelor client who lived alone, some seven miles distant, and
who was half frozen from his long, cold ride in the gray dawn.
A stiff hot toddy loosened his tongue and unfolded his mournful
tale: “ You remember, Mr. Herrington, the fine bull calf your
brother James gave me Well I took the best care of him, and
we became great friends. He grew to be the finest bull in Kane
county, and I used to talk to him and tell him all my troubles
and he seemed to sympathize with me. He took sick and yester-

56 ILLINOIS DAIRYMEN’S ASSOCIATION.

day he died. And now, Mr. Herrington, I have nobody to go
to but you, and I feel awful bad.” Now, when you laud and
care for the cow, though I esteem her man’s best friend among
all created animals, still 1 beg of you in high heaven’s name, do
not place the cow or farm above the family. I desire the farmers
of our land to think and to act more wisely and nobly than that.

Too long we have allowed the idea to prevail that the dullest
boy or girl would do for the farm, and allowed the brightest to
seek the professions, or a situation in the city. A sad and ruin-
ous mistake. Too long we have taught the farmer not to be
above his business, and kept his ideals and his living tco low.
Wrong, all wrong. The man and the woman should stand
shoulders above the details and drudgery of business, not in any
way neglecting these, but clearly recognizing the noble truth that
the individual is vastly more than the occupation. The dollar
is a mighty power, but the man should be far mightier. Get all
the dollars you honorably can, but don’t can all the dollars you
get; use them most wisely and most profitably; always remem-
bering that their first and noblest use is in the real betterment of
your families and yourselves.

I once knew a dairyman, who upon 40 acres made a larger
profit, and far more pleasantly, than his adjoining neighbor made
upon 120 acres. The one intelligently standing above his busi-
ness, the other ignorantly struggling beneath his. Dairymen, |
plead not for less, but for more intelligent care of the stock and
farm; more thought, more study, deeper research and for the
real high purpose of it all, which should be nobler manhood and
womanhood, more life of intelligence and joy, less death of stu-
pidity and low existence. I plead for the home, for the boys
and girls, who will be the men and the women of tomorrow. |
want the farmers’ associations in its personnel to equal in all
points of business acumen and gentlemanly culture, the bankers’
conventions of the day. Nearest to nature, and to nature’s God,
there is no occupation in life that offers so noble rewards for
exalted life as does the pursuit of agriculture in this great com-
monwealth of Illinois. But with deepest mortification we must

ILLINCIS DAIRYMEN’S ASSOCIATION. 57

note the untidy homes and repulsive school houses so prevalent
in the land, and the slovenly men and careworn, ill-dressed
women, who so frequently inhabit these homes. “Tis true that
“dress does not make the man,” but ’tis equally true that dirty,
vile smelling garments seldom cover a clean, intellectual person.
Acquiring more land and stock, and making more milk, at the
cost of the comforts and ordinary refinements of life, is not
suiccess, but dismal failure, even if it brings riches. Yet slovenly
drudgery rarely brings even financial success. As a rule, the
attractive house, and becomingly dressed, well bred personality
contributes largely to desirable financial results. Others are apt
to measure us by our own standards. And so many unsightly,
dilapidated school houses, desolate, unsanitary, with offensive,
disgusting out-houses the most prominent feature of the place,
abound throughout our country. Can these resorts develop the
instincts of clean, wholesome manhood, the charm of pure, refined
womanhood, we so hope our boys and girls to attain.

Farmer husbands, I charge you be more tender and true to
the wife who, in the bloom and beauty of girlhood, gave her
young life into your keeping. Your manner is fashioning her
ways. Farmer wives, be loving and considerate toward your
husbands, by your stimulating example leading to nobler ideals
and acts. Fathers and mothers remember the sacred responsi-
bilities of parentage. Farm and stock and implements abide for
the day, but the immortal lives you are projecting into the limit-
less future fashion the republic and becomes a part of the endless
eternity. Sadly lacking in the noblest attributes of manhood is
the person who does not ardently desire to transmit the splendid
inheritance the past has given us, not only unimpaired but greatly
enlarged, to posterity. And who has equal opportunity with you
who live in the midst of nature’s storehouses of exhaustless beauty
and wealth, ceaselessly beckoning you to broad and noble living,
opening your dim eyes, and calling your dull ears, inviting you to
explore her countless mysteries, and develop her lavish wealth.

Luther Burbank listened, and saw, and evolved the Burbank
potato, which the Secretary of Agriculture has declared to have

ILLINOIS DAIRYMEN’S ASSOCIATION.

on
(oo)

benefitted the food supply in that one common vegetable alone to
the extent of more than a million dollars. He has improved
the.size, form, color and fragrance of many flowers and fruits
almost beyond belief, and it is said that he has changed the cruel
and worthless cactus which covers the hot desert plains of the
southwest into a spineless plant bearing profusely a most delicious
fruit, and a highly nutritious leaf and stalk. Very few, indeed,
can expect such achievement, but there is not a plant upon the
soil, nor creature upon the farm, that is not susceptible of won-
derful development and improvement.

Great advance along these lines has been made, yet far
greater impends in the near future. ‘The Secretary of Agricul-
ture tells us the farm products of 1905 were worth at home on
the farms the enormous sum of $6,415,000,000, a sum so vast
that our bewildered faculties cannot comprehend it. He says
that every sunset during the last five years, has registered an
increase of $3,400,000 to the value of the American farms, or an
ageregate increase of $6, 133,000,000, and that by continuing
this rate of increase for ten more years, the farmers will have
produced one-half of the total wealth accumulated by the nation
i thikes CeMmitimes oraroile

Do not fail to note the significant changes occuring in the
last two decades. When Illinois’ most illustrious son first became
President, cotton had long been the unchallenged despotic king.
Today the annual farm product values are: Corn, $1,216,000,-
000; milk and butter, $665,000,000; hay, $605,000,000; cot-
ton, $575,000,000. And do not overlook the significant fact
that our cow calmly chews her cud of corn and hay, consuming a
very large portion of it, and is the gentle, contented queen of
today, while close behind her cackles the busy American hen. ,

The export of $12,000,000,000 worth of farm products dur-
ing the last sixteen years, has reversed the balance of foreign
trade which had been against us, and given us a favoring balance
of over $5,000,000,000.

I well remember when the vast prairie portion of our great
State, stretching broadly from near Vandalia to Peoria, including

ILLINOIS DAIRYMEN’S ASSOCIATION. BY

Hicecounmy O1 Mitimeham> the Grand Prairie,’ was thought
almost valuless for want of fuel. Behold the marvelous trans-
formation. Stephen A. Douglas’ legislative acts resulted in the
construction of the Illinois Central railroad, which contributes
directly each year millions of dollars to the State treasury; the
vast silent prairie becomes a garden land of almost limitless pro-
ductivity, dotted with beautiful villages and cities, vocal with the
hum of industry, and musical with the notes of happy progress,
the rich body of our splendid commonwealth.

Nor yet are the outlines of the wondrous story sketched.
From beneath this fertile soil, we are mining coal, more valuable
far than the fabulous wealth of famed Golconda. Within a
radius of about one hundred miles, centering at this beautiful
City of Effingham, we are producing coal of greater value than
the combined golden output of California, Colorado and Alaska.

The possession of such enormous wealth and seemingly
boundless resources is fraught with iminent peril to individual
and governmental character and permanence. But one course
can avert the ever accompanying danger of stich oppulence,
namely, the proportionate advancement of our people in knowl-
edge, and the graces of broad, genuine christian manhood and
woman hood. The christian culture of the rising generation.
And so my farmer friends, I plead with all the earnestness of the
mature years of a long and active life, for our homes and children
and our country, because we love these more, and not the farm
and cow less.

Standing upon the apex of our towering industrial and
financial prosperity, holding these securely bencath our feet;
with what exultant joy and reverent gratitude we trace the
patriotic toils and perils of our fathers, who elevated this moun-
tain. Behold the glory of our national banner beneath whose
protecting folds we dwell in peace and security, and rejoice in
the proud history of our great commonwealth.

Illinois commanding at Cairo the navigation of the majestic
Ohio and Mississippi, the most important strategic points in the
nation, and bordering two of the old slave states, upheld the

60 ILLINOIS DAIRYMEN’S ASSOCIATION.

nation in its gigantic struggle for life and perpetuity. Illinois
proved itself the real Keystone State of the Republic. But before
she can occupy the proud commercial position to which she is
entitled, her almost limitless resources must be developed by an
educated citizenship unsurpassed in all the world, our boys and
girls in their developed manhood and womanhood. For this |
plead.

Not without thy wondrous story, Illinois, Hlinois,

Can be writ the nation’s glory, Illinois, [linois;

For on the record of the years

Abraham Lincoln’s name appears,

Grant and Logan, and our tears, Ilinois, [linois.

By the President :—

The next topic being similar, probably we had better hear
Mr. Jorgensen, of the Illinois Dairy School, on the ereamem:
buttermaker, his duties and responsibilities.

THE CREAMERY BUTTERMAKER—HIS DUTIES AND

RESPONSIBILITIES.

By Mr. F. A. Jorgensen, Urbana, III.

Mr. President, Ladies and Gentlemen :—

I hesitated to some extent in accepting, as I have only been
in this country a little over four years, and am not yet able to
master the English language. If you have any difficulty in
vaderstanding me, I hope you will bear with me on that account.

One of the great enterprises confronting this vast continent
is the future development of its dairy industry. Constant and
great is the demand for good men along lines of dairy manu-
facturing, and great opportunities have been offered young men

ILLINOIS DAIRYMEN’S ASSOCIATION. (1

pursuing this phase of the business as a life work. The progress
and development of the dairy industry as a whole has been very
slow in this country, and it may be justly said that it is within
the last thirty or forty years that the manufacturing side has
amde any progress or improvement. But it may also be justly
said that the development has been so great and the improve-
ments so perfect that the best of results are obtainable, if the
principles, which have been worked out and are being taught
by the leading dairymen and by the professors in the various
dairy schools, are observed. There is a great field of opportunity
yet. ‘Time has not yet permitted an extensive growth of the
new-born facts; and at the present time, there seems to be a
great need of educated buttermakers.

Fifty years ago, the creamery men were confronted by a
different proposition than they are today. At that time, the
enterprise depended entirely upon the skill and judgment of the
butter or cheesemaker, and there were very few who obtained
what today are called good results. They were handicapped in
those days. They had no machinery; none of the modern
facilties, and no rules to go by but their own sound judgment
and the few things they might observe and gain by practical
experience. Practical experience, of course, is today one of the
best recommendations for a buttermaker. He must know how
to do the work and all about the different implements in use. But
to get the best results and the greatest profit, he must look into
the theory of dairying; he must put it into use and apply it every
day. To do this the buttermaker must have a liberal education.
First, he must have a scientific knowledge of his work, and a
chemical knowledge of the constituents of milk and its products;
know something about bacteriology, and fully appreviate the im-
portance of those tiny organisms, termed bacteria, i1ving in milk,
and understand their action upon the same. In fact, he should
have a fairly broad view of the interesting and vital study, the
science of dairying. Second, he must have a fair knowledge of
the English language and be able to read and write intelligently.

62 ILLINOIS DAIRYMEN’S ASSOCIATION.

Besides, he will meet a great many different kinds of people, and
his ability to deal properly with them will depend largely upon
his use of language. Third, he must, to some degree, be a
mechanic; fully understand the operation, of the different kinds
of machines used, and how to repair them; know how to take
care of them, and keep cool if anything should happen. Fourth,
he must possess skill, be quick in his movements, for there are a
great many to be executed during the operation, and many times
a certain amount of work is to be done in a decidedly short time.
In creameries where the operator is alone, he will at times have
his hands full, for he has his boiler and engine to watch, the
separator to look after, all the while he is weighing in milk or
cream. Patrons will be asking questions of various kinds; by
the entrance is a customer waiting; the operator has it all to do
and it means hurry. Fifth, he must have natural abilities, for
the requirements and responsibilities demanded of the creamery
today are so much greater than those of the man of half a cen-
tury ago. To be a leading creameryman, he must not only have
much wider experience along practical lines, but also be able to
catty out the theoretical side of the question:> acts iatemor
least, he must be neat in appearance and pay attention to small
things.

When one steps inside of a creamery and takes a general
view of the whole affair and of the man operating it, the appear-
ance of the man will, to a large extent, decide the judgment and
reputation of the product. If a customer or dealer in dairy
products, upon entering the creamery, is confronted by a shaggy
looking buttermaker wearing a pair of greasy, horrible-smelling
overalls, and handling the products manufactured with dirty and
greasy hands, his appetite for such a product 1s not going to be
very great. Neither can one expect the best trade nor the highest
price for butter handled in that manner; nor can anyone have
much faith in its keeping quality.

Therefore, the buttermaker should always take special pains
in looking neat, wear clean clothes, and otherwise keep clean.

ILLINOIS DAIRYMEN’S ASSOCIATION. 63

The use of tobacco in and around the creamery should be for-
bidden and no buttermaker, chewing tobacco, should be allowed
to be near while the butter is being worked and printed, and it
is his duty to see that no other person be smoking or, in other
ways, bring in strong and disagreeable odors that may be easily
absorbed by the butter. Other and seemingly smaller things he
must also take into consideration. He should keep his hair
combed and brushed so that loose hairs and dust that might
gather in it, will not drop into the cream or on the butter while
working around it. His finger-nails should be kept clean and
clipped short, and shirt sleeves or other bacteria-infected articles
should not hang out over the hands or be allowed to dip into the
crearm nor touch the butter. Cleanliness is one of the funda-
mental and underlying principles of dairying and too much stress
can never be laid upon it nor can it be overdone.

Knowledge Required.

These and many other thing can be requested of a creamery
operator and for them he can be held responsible. But they are
other and more important duties and requirements demanded of
him, and rightly so. ‘There ts expected of him what might
simply but clearly be expressed in the term knowledge; and he
is not expected to have knowledge of a single thing as a good
many people think, that of putting the cream into the churn, let
it turn until the butter comes, then draw off the buttermilk, mix
a little salt in and squeeze out as much buttermilk as possible.
Such was the idea of buttermaking a great many people impressed
upon me, and they thought it was all the buttermaker needed to
know. Of course, it is necessary that he understand the mechan-
ical process of buttermaking, only a little more thoroughly than
expressed above.

But there are other and more important things to know.
Foremost among them is his thorough familiarity with, and his
full appreciation of the uses and abuses of the Babcock test and
the scales. For upon it depends the justice to the patron and
the success of the creamery concern, to some extent. Simple and

64 ILLINOIS DAIRYMEN’S ASSOCIATION.

easy to learn as the process is, yet there are a great many small
points to be taken into consideration. It may be expected of him
that he be able to overcome such difficulties as he occasionally
will meet so that not merely guess work shall he relied upon.
He is held responsible for the tests, and the figures presented by
him, and he should, at all times, be able to back tacommimaees la
places where hand separator cream is being gathered and con-
siderable testing 1s to be done from day to day, :t is his duty to
see that the tests are properly made. Occasionally a test will be
spoiled and a bottle broken, and in that case he should keep
patient, do the test over again, and not be satisfied in giving the
ngures from the time before. It means much to the patron and
the concern he works for.

This leads to another and quite important duty of the cream-
eryman, that of being able to take correct samples and preserve
them. It is just as important to have the samples taken correctly
as it is to have the tests properly made. Here is where special
pains should be taken not to make any mistakes. ‘This is
especially true of composite samples, for a mistake made there
can never be altered; lf a sample is put into the weons@ bore
or partly spilled, or improperly preserved, it 1s something that
cannot be changed. There is everything in favor of a more
extensive use of the composite sample system, but cf course, not
unless in the hands of perfectly reliable men. The small things
must be observed and the sense of responsibility of the man hand-
ling composit samples should never part from his mind. It is
his duty to go over them every cay to see that they are thoroughly
mixed and kept in good shape.

Familiar With Starters.

Starters are another thing the buttermaker should be familiar
with. ‘They are a necessity for making the best grade of butter.
Their value cannot be overestimated, nor can toc much care be
practiced in handling a starter. In making a good starter cleanli-
ness 1s the first principle to be observed, and it is the buttermaker’s
duty to see that the utensils used are properly cleaned and ster-

ILLINOIS DAIRYMEN’S ASSOCIATION. ~ 65

ilized before the starter is put into them. ‘They should never be
exposed in places where dust or bacteria of any kind will have
aechiance to lodge mi them. In fact the value cf sterilization
immediately before use cannot be too fully realized, and the much
condemnable habit of wiping the cans with a cloth afterwards,
though the cloth is seemingly clean, should never be practiced.
Neither should the inside of the vessels be touched by the hands,
although they may seem clean, nor should cold water be poured
into them for cooling purposes, but always applied cn the outside.
It is necessary that the man handling starters should wear clean
clothes, so that dust or other foreign matter will not drop into
them while being propagated. Many times can be seen the prac-
tice of dipping unsterilized vessels into the milk after it has been
pasteurized, or a finger will be stuck in for a quick estimate of
the temperature, thus inserting undesirable germs and defeating
the object sought.

Great is the study of dairy bacteriology and although much
is known at the present about the different kinds of bacteria, and
the part they play in milk production, there is much yet to be dis-
covered and worked out by the bacteriologist. Several good
books have been written which are of immense value to creamery-
men, and it is recommended that every buttermaker secure some
of those books and thoroughly familiarize himself with the facts
they contain. ‘They are written by the leading authorities on the
subject, and are not only of value for the better understanding
of the theoretical part, but they give practical suggestions on the
methods used by the most experienced men who have made large
quantities of good butter under different conditions. From them
can be learned the process of ripening cream; the effect of the
different degrees of acidity upon the finished product; the germ
desired; the benefit from it, and the change that takes place from
its work and from the action of its products upon the different
constituents of the cream.

It isa problem that should be fully understood by the butter-
maker so that, if conditions permit, the desired grade of butter

66 ILLINOIS DAIRYMEIN’S ASSOCIATION.

may be produced. With the available facilities for determining
acidity it is today but a mechanical step and one for which the
buttermaker can be held responsible. Here is another strong
point in favor of having good books, of studying them, and of
fully understanding the facts explained in them. There can be
learned all about the use of the acidimeter and the corresponding
methods used for determining the acidity in milk or cream and
they can be compared. The advantage of one over the other
can be pointed out so that one will be able to select the one best
suited to his need, and still have a full appreciation of all of them.
And if we look over Professor Decker’s book on Cheesemaking,
we will find one more device, the Wisconsin curd test, of great
value to the creameryman. Its influence is there clearly pointed
out. It has been found a neccessity for the cheesemaker, and |
assure you it is one of the best methods the creameryman can
apply in convincing the patron of the necessity of taking good
care of his milk.

When it comes to the finishing of the product, skill means
much. For the more neatly it is done up the higher will be the
score and the price. There are quite a few important points to
be observed in the process of manufacturing butter. First, of
course, is to have the cream properly ripened and cooled to the
desired temperature. Next is to stop the churn at the right
time, get enough salt and color added to suit the market; get the
butter worked just right for a good body means 2 higher score;
put it up as neatly as possible, and in a shape that will be most
desirable for the market; finally to observe as much sanitation
as possible from the beginning to the finish. ‘The grade of butter
depends somewhat upon the style of churn in use, but it is ex-
pected that most creameries will have one of the more up-to-date |
and improved styles installed. They area little more complicated
than the box or barrel churn, and it may be said they are con-
siderable harder to keep clean. ‘They must be kept clean from
the beginning and it is the buttermaker’s duty to see that such
measures are taken.

ILLINOIS DAIRYMEN’S ASSOCIATION. 67

Pasteurization Also.

Pasteurization is another process the creameryman ought f6
be acquainted with: Its advantage is a well known fact and need
not be discussed. The process itself is simple and can easily be
understood by everyone. Besides there are but a few points and
facts to have clear to be a successful operator of the pasteurizer.
Most of the trouble comes in the summer time when sour cream
is being delivered. ‘The problem of how to overcome those
troubles has not been quite solved yet, but undoubtedly the near
future will bring more light on that subject. At present there
are but a few points in handling pasteurizers that require special
care, and those are: Refuse all cream too sour to pass through
the pasteurizer without curdling—that is an essential point, and
will hold good at all times; start the pasteurizer right; see that
the first cream does not get overheated nor curdled; keep a
constant temperature throughout the operation; have the pas-
teurizer and cooler work in harmony, and keep both clean, and
the room free from odors.

It is the creameryman’s duty to see that the vats are properly
cleaned. Milk should not be allowed to cook on any place and
they should be rinsed with scalding water or steamed. ‘The
outside of the vats should be cleaned and painted when needed
as well as the underside of the tin part of the vats. He should
see that this is done at least once or twice a year, so that water
and dampness is kept away from the tin, thus preventing it from
rusting. None of the pipes must be overlooked, but thoroughly
cleaned and steamed every day. ‘The failure to see the necessity
of keeping these things clean is found to be one of the weak points
among our cramerymen today, and a thing too badly neglected.
Upon discussing the matter with a buttermaker, twenty some
years old in the business and who had traveled considerably
among the creameries in Northern Illinois and in Wisconsin, I
learned that it was not only a weak point, but a difficulty to
get them to do it even after their attention had been called to it.
I will here quote some of the statements made by him. He said:

68 ILLINOIS DAIRYMEN’S ASSOCIATION.

“It is a fright to get into some of those creameries. Soem of
them are all right and the boys do their uttermost to keep them
as clean as possible. But | have gone into creameries again and
again, put on my overalls and helped the boys to clean up. I
would take the steam hose if one was available or make some
sort of connection so steam could be applied, and you would be
surprised to see the amount of dirt and old horribly smelling milk
or cream that could be blown out of pipes, gates, or other places
where it had a chance to gather, and I found pipes that it was
impossible to get the smell off. The gate in the cream vat is a
place I found badly neglected and I believe it to be the cause of
a good deal of the poor butter on the market. The best way and
about the only way I found to get them to keep that gate clean
was to place a bottle brush somewhere on the cream vat so it was
impossible for them to clean the vat without seeing the brush.”

Such were the statements, and a good many more of the
same nature could be mentioned if time would permit. But it is
enough to show the need of improvement among our creamery-
men and their duties toward cleanliness. The floor in the cream-
ery room must also be kept clean. Grease spots of any kind
should not be allowed to accumulate on the floor and with the
chemicals and different kinds of washing powder available it is
an easy matter to keep them off.

The ceiling, walls and windows should be kept as clean as
possible, and the man in charge should see that they be painted
when needed, as well as the pipes in the room. Utensils used
during operation should be properly cleaned, sterilized and put
in place. Tools used should have a certain place and not be
thrown where last used.

. But before we leave the creamery room, there is one more
machine, the separator, toward which the buttermaker has duties.
It is a very delicate piece of machinery and its durability depends
entirely upon the care it gets. Therefore, too much care cannot
be taken in operating it, and before attempting to do so the
operator should get thoroughly acquainted with the different

ILLINOIS DAIRYMEN’S ASSOCIATION. 69

parts of the machine, so that he will know how to put it together
correctly. He should understand its theory, or the principle
upon which it works; know something about the different causes
influencing its efficiency and durability. Great are the responsi-
bilities that rest at all times upon the man operating a separator
for, it is an expensive piece of machinery.

If electricity is used as power, in the creamery, all that is
required of the operator is to know how to turn the switch and
oil the motor. But where gasoline engines or steam engines are
used, the requirements are greater. He must know how to
operate them and how to take care of them. He must see that
they are properly oiled and kept clean, and where the last men-
tioned is used, that a constant supply of steam is applied. To
do this, he must know how to take care of a boiler and be an
expert fireman. Here is where great responsibility rests upon
the creameryman for the boiler is not only expensive and easily
ruined, but it is dangerous. He should at all times know where
he is at; see that safety valve and water gauge are in order; keep
a constant.supply of feed water and have it as clean as possible,
and keep the flues cleaned and free the insicdle from scales as often
as needed. It is to be expected that he understands the theorti-
cal principle of a boiler and steam engine and the various influ-
ences affecting its efficiency. Order and cleanliness should also
be observed in the engine room; the floor should be kept clean ;
oil and grease should not be allowed to accumulate on the floor
and be tracked all over and the tools should be kept in place.
Outward appearance of the creamery should not be neglected.
Trash of any kind should not be lying around and worn out
utensils should be piled orderly if necessary to have around;
water pools should be kept off the driveway and the holes filled
with cinders. The small things must not be overlooked, for
upon the creamery’s general appearance depends largely its repu-
tation.

And last, but not least, has the creameryman duties toward
the patron. They are numerous and I| will not attempt to relate

70 ILLINOIS DAIRYMEN’S ASSOCIATION.

them here. You have just listened to the relation of the cream- ~
eryman and patron, and I am sure I can add nothing to what
has been said. In closing, there is but one point I should like
to emphasize: The creameryman should be fair in his dealings
with his patron, treat them all alike, have them be his friends,
that they can work in co-operation. But above all things be
honest.

By the President :—We are now going to listen to the quar-
tette, which will close our program for this evening.

The cattle will be here in the morning, and the session will

open at 9:30.

Adjourned until Wednesday morning, January 17th, 1906.

Wednesday Morning, Jan. 17, 1906

9:30 A. M.

By the President :—Meeting called to order.

1 will now fill out the committees. ‘The one yesterday on
memberships were J. W. Sliger, Effingham; J. EK. Snyder, Rock-
ford, and Ly Ae Spies, ot. Jacoms:

Now I will appoint the Committee on Resolutions:

W. R. Kimsey, Tomaroa, chairman; F. G. Austin, Effing-
hammer Diet wilaevern Wimndee.

For the Committee on Nominations I will appoint:

J. D. Mason, Elgin; M. $. Campbell, Genoa; Ed. Walton,
Anna.

I would say to these committees, I wish you would gex
together and report this afternoon, if possible. They usually
leave the election of officers until the last thing on the program —
and there would be probably about 25 people present. This is
a live association and we want everyone a member to have a
voice in naming the officers for the future. I shail probably call
this matter up when this room is full. Would like to have them

ILLINOIS DAIRYMEN’S ASSOCIATION. 71

consider the matter carefully this noon and be in shape to report
this afternoon if called upon. I am talking to the Committee on
Nominations now. We need a little new blood in it. A new
head to it for the next year and probably some other changes
which this committee will see meet to make.

I would state that the Bissell College of Photography and
the Illinois College of Photography is located in this beautiful
city, and Mr. Bissell, who is also Mayor of the eity, would like
very amuem to have ts call at the studio. Wants us to be at
the college between eleven and twelve today, and has made it
iinet ds to #0 there He wants to take a picture of the
association as an association, and it will appear in ihe next annual
report. So please go directly to the college from here at 11:15.
It is the only one in the world. From there we will go to the
condenser at 11:30 and go through and see them make condensed
milk.

It has been thought best, on account of the shape are roads
are in now, to take up the cow question this afternoon and sub-
stitute the afternoon’s program this morning, and the morning
program be given this afternoon. If many farmers are here
that must have it this morning, they will make it manifest.
Don’t be afraid to speak up if any here feel that they came on
purpose to have the cow proposition this morning and not this
afternoon. I hear no objection and hence the program will be
changed as mentioned. Mr. Janes, of Hinsdale, the head of
Brown Swiss cattle of that place, you all know, it is known the
world over, and he has gone to the expense and time of shipping
one of his best cows down here for us to examine. She is down
here in the first livery barn. We had hoped to have her on the
stage, but it was an impossibility in this opera house. I would
like to have you all stop there before coming in this afternoon.
Mr. Janes will be there and will see you. We will adjourn then
later on to see the different cows.

In regard to your railroad certificates, the secretary has
cecured a iare of cne and one-third fares cn the certificate plane

72 ILLINOIS DAIRYMEN’S ASSOCIATION.

without any required number, but the certificates must be handed
in to the secretary. He has to sign them and they then go to
the depot to be stamped. If you will hand them to the secretary
at the desk here, they will receive the required attention.

By the President:—We will listen to Mr. Newbery on
“ Relations of Buttermaker and Patron.”

RELATIONS OF BUTTERMAKER AND PATRON.

By J. R. Newbery, Flora, III.

Mr. President, Ladies and Gentlemen :—

It would be an easy matter to describe the relation of the
buttermaker to the patron. He stands between the patron and
the manufacturer, whether individual or a corporation. He also
stands between the patron and the consumer. Again, we might
call him a finisher, for he takes the raw product of the dairy and
finishes it for the market. But when your Secretary suggested
this subject, he did not expect us to take it in the narrow sense,
but the broad. ‘The relation and duty of buttermaker and patron.

I have already described the buttermaker’s relation as that
of middle man, now let us see what is his duty to the patron.

I would say that the buttermaker’s first duty to the patron
is to be a first-class buttermaker, and make butter that will grade
extra all the time, for upon his standing as a buttermaker depends
the price of butter fat to the farmer, and upon the price of butter
fat depends the success of the creamery and of its patrons.

This subject, “ The Relation of Buttermaker and amon),
is a subject of very great importance, a subject which I am not
capable of handling as it should be presented here today, and ~
what I fail to bring out, or make clear in the time allowed me,
I trust you will bring out in the discussion to follow.

I think im telling of the relation of the buttermaker te, tre
patron, we should also speak of the relation of the patron to the
buttermaker, and where and in what they can help each other.

ILLINOIS DAIRYMEN’S ASSOCIATION. | 73

I said his first duty was to make butter that would grade
extra, and you know it costs no more to make that kind of butter
than it does first or seconds, and it is the patron who is nearly
always the loser. Whether it is his fault, or the fault of some
neighbor who sends his milk to the creamery in such a condition
that it is impossible to make good butter, or whether it 1s the fault
of the buttermaker remains to be seen. In either case, we might
say the fault lies at the buttermaker’s door, for it is his duty to
the patrons of the creamery to see that each patron takes proper
care of his milk, and delivers it to the factory in good condition.
And it is the duty of the patron to see that his milk is all right
mien delivered. |i milk is very bad, I say reject it; if just a
little off flavor, call the attention of the patron to the fact and
make suggestions to him in regard to the remedy. Explain to
him that one can of poor milk might cause a loss of one cent per
pound on butter for the day’s run, and as the expense of man-
ufacturing would be the same in either case, the patrons must
stand the loss. Show him that what will benefit one, will benefit
the other also; that there is one common interest between the
creamery, the buttermaker and the patron. Good milk, good
facilities for handling and a good buttermaker will mean good
prices to the patron, and a reputation for the buttermaker, the
creamery and the product of the factory.

Get the confidence of the patrons and endeavor to keep it.
A butter maker should be honest and industrious, painstaking and
accurate, even to small things, having a thorough knowledge of
the working and handling of all the machinery of the plant, and
keep it in good repair, careful to avoid accidents causing expense
and delaying the patrons while waiting for him to do some
repairing which should have been done the day before in the
afternoon. He should work constantly to increase the business
and reduce the expense of manufacture, and to reduce the cost
of manufacture means to practice economy, and he should try to
increase the output.

Show a patron that a creamery that is making 200 pounds

74 ILLINOIS DAIRYMEN’S ASSOCIATION.

of butter per day at a cost of three cents per pound, could make
600 pounds per day at a cost of two cents per pound and have
more profit, and is co-operative, the patron would get one cent
more for the whole amount of butter fat furnished to the factory.
So it is to the interest of both to build up the business.

Show him that he can increase the quantity of milk by
keeping good cows and giving them proper care, rather than by
increasing the numbers. How shall the farmer improve his
herd, is the question of the hour. It is difficult to go out and buy
good cows, for the man with cows for sale wants to sell the
cows that are not the best ones. Here, Mr. Buttermaker, is an
opportunity for you to help your patrons. Urge them to procure
good sires and start with him as a foundation to build a good
dairy. Keep the calves from the best cows of the herd; take
proper care of the calf, also of the cow after maturity, and she
should bring her owner five or ten, or even twenty dollars more
per year than the dam. It costs but little more to keep a good
cow than a scrub. It takes no more room, no more time, and no
more feed to keep up the cow, only a little more material from
which to manufacture milk, if you please, for a cow 1s a machine,
and, like the factory, should be operated at full capacity to get
the most proft from her.

Get the patrons to read current literature on dairying. Our
best patrons, those who do best for themselves and bring us the
best milk, are those who read and see what others are doing.
They get new ideas, get interested in their work, and are enabled
to see the ruts and endeavor to keep out of them, or if HeOk are in
them, to try and get out.

Just to show the difference between the patron who reads
and the one who does not read daily literature, I quote from the
cow census report made by Mr. W. H. Jenkins, in Hoard’s Dairy- —
man of.February 7th, 1901, of fifty Pennsylvania farmers. Of
each one was asked: ‘“ Do you read current dairy literature?”
Twenty-five answered “ Yes,” and their average returns per cow
was $50.23. ‘Twenty-five answered “ No,” and they averaged

ILLINOIS DAIRYMEN’S ASSOCIATION. 75

only $32.95 per cow, a difference of $17.55 per cow. Those
who read, fed their cows better. ‘The average cost of feed per
cow was $35.15 per year, with a profit of $15.06 per cow. ‘Those
who did not read only fed $32.29 worth of feed per cow, and it
was $2.86 less than the others, and made a profit of less than
$1.00 per cow. It pays to read, and because they do not read is
why so many so-called dairymen do not make a success. So the
buttermaker must urge his patrons to read. Send a list of their
names to the Experiment Station and request them to send
bulletins which would be of interest to farmers and dairymen.
Send to publishers of dairy papers and get a number of samples
of their papers, and give them out.

We, as buttermakers and dairymen, must put our shoulders
to the wheel, 1f we expect things to go here in Illinois. And, by
the way, Illinois is forging to the front as a dairy state, according
to the United States census report for 1900. Illinois hal 1,007,664
cows, total value of the product of the cow, $29,633,619, or about
$29.60 per cow. A rather small average you say? Yes, it
might be better, and is today, as | will show you later.

But let us look around us. The same census gave Kansas,
~ Nebraska and South Dakota a credit of $20.00 per cow, or a little
less. lowa, a great dairy state, only $19.30; Minnesota, $28.00;
Vermont, $36.00; New York, $37.00, and New Hampshire
$55.00. So you see we are by no means the lowest, and can
only see in the future (I do not know how far) the possibilities
that are before us.

But we have moved up a notch or two since 1900, and
according to Dairy Commissioner Jones, Illinois has 1,700,000
cows, total volue of produce about $60,000,000, or an average
of $35.00 per cow. At this rate of increase (and I believe it is
possible for a dairyman to increase the value of the product or
his cow at the rate of $1.00 per year) I say that an increase of
$1.00 per cow per year for the next twenty years would place
our average where New Hampshire was in 1900, with a credit of
$55.00 per cow, and with our 1,700,000 cows this $20.00 increase

76 ILLINOIS DAIRYMEN’S ASSOCIATION.

would mean $35,000,000 to our dairymen, and the greater part
of the $35,000,000 would be clear profit.

To show you that it is possible to make our cows bring us
$55.00 per cow in Illinois, we will again quote from the United
States census report for 1900. MeHenry county cows averaged
$43.00, Cook county $44.00, and Kane county $50.00, and they
are probably doing better by this time.

There are individual herds making 300 pounds of butter a
year and over in these and other northern countie:, and the aver-
age high returns per cow in these northern counties would lower
our average in Southern Illinois probably to about $29.00 per
cow against an average of $35.00 for the whole state.

Some of you would say, “ Why so great a difference between
the northern and southern part of the state? 1 would name
three reasons: ‘The cow, the man and surrounding circum-
stances. In the northern part of the state they have better cows
than we do, for they have been breeding and building up their
herds for many years. ‘Then the man: I won’t say they have
better men up there than we do, for I do not believe it, but they
have better dairymen: Why? Because they have hac menc
experience in dairying. In years past, when we raised large
yields of wheat and corn in Southern Illinois and were wearing
out our land, the dairymen farther north were feeding and milk-
ing their cows, and coming down into Egypt to buy corn. Then
we had but few creameries in Southern Illinois and but a poor
market for the product of the cows. ‘Then we heard Elgin butter
quoted at 25 to 30 cents, and we could only get from 10 to 15
cents. But it was not the fault of the butter, no, not at all. The
fact was in the market. The butter was all right, but the
people did not like it as well as they did good creamery butter,
and would not pay the price. But now things are changed. We
have a good many creameries down here, and our butter sells for
the same price as it does father north.

We have some good dairymen down here too. One of our
patrons with nine cows received $486.14, or an average of $54.00

ILLINOIS DAIRYMEN’S ASSOCIATION. 77

per cow from the creamery in 1905. ‘This was cash and did not
include his skim milk from 59,900 pounds of milk, nor the calves.
One man with two cows received $128.00 cash from the creamery,
besides supplying a family of three with milk and butter. They
never sent their Sunday milk. So you see it is quite possible to
own a herd that will! bring the farmer not only $55.00 per year,
but even $75.00, counting skim milk and calf.

To obtain these results, the buttermaker and patron should
work hand in hand. ‘This creamery business is a mutual affair.
We must not try to keep the patron in ignorance in regard to the
operations of the creamery, nor the business of the creamery. If
they ask you a question in regard to the business, do not turn it
off or give an indirect answer, but tell them what they want to
know, then when you ask them how they care for their milk
some time when it is off flavor, and want information, ten chances
to one he will tell you, when on the other hand if you turn him
off, he may turn you down the same way.

Just last fall, a patron of a creamery asked the president
if the patrons could see the returns for butter and know what
was eeor for it, and he said they could not; they were told
- they were getting top prices for butter but would not show the
figures, and the price he was getting for butterfat would indicate
that they were not getting top prices for butter by about two
cents, or something else was the matter and they dared not let
them know it, or they would figure out they were iiot getting
what they should. This way of treating patrons causes suspi-
cion to arise in their minds and will finally be the undoine of
that creamery if kept up. We must be honest with the patron if
we expect him to be honest with us. We must not only tell them
the truth, but the whole truth and part of the truth will not always
suffice.

To illustrate this point, the manager and buttermaker of a
certain creamery in Soouthern Illinois claimed to their patrons
that they were getting more for their butter than we do at the
Flora creamery, yet we pay the most for butterfat. This is

78 ILLINOIS DAIRYMEN’S ASSOCIATION.

the truth but not the whole truth. The product of that creamery
is sold on the New York market, and they have to pay freight
and commissions and stand the loss of shrinkage, no freight and
no commission, our price is net price, and theirs was not. It
does no good to try to make the patron think that the creamery
business is beyond his comprehension, that it is impossible for
him to understand why a thing should, or should not, be done,
for just as sure as you do convince him that he can not under-
stand it, then you have convinced him that you have him at your
mercy, and he will always be suspicious and often find fault.

In conclusion, I wish to say that the relation of the butter-
maker and patron is such, that neither can exist without the
other. Without the patron and his patronage, the buttermaker
must change his calling, and without the buttermaker, the patron
ceases to be a patron, and instead of changing his occupation, he
just becomes a farmer, a plain, common, everyday farmer, and
earns his living tilling the soil and by the sweat of his brow.

By the President :—I am sorry our time is so limited, but
we will have to pass on.

We will now listen to Mr. Jansen on “ History of Daitying
in Effingham County.”

HISTORY OF DAIRYING IN EFFINGHAM COUNTY.

By A. F. Jansen, Effiingham, III.
Mr. Chairman, Farmer Friends and Dairy Associates, Ladies and

Gentlemen :

In getting up the history of dairying in Effingham county, I
was confronted with difficulties I did not expect to meet, there-
fore, if one or the other item is not exactly correct, jouw
kindly excuse the error.

The most important factor in the dairy business is ,as you
will all admit, unquestionably, the cow. Therefore, “ Honor to
whom honor is due,’ and we will have to confer that on the

ILLINOIS DAIRYMEN’S ASSOCIATION. 79

good old cow, who is man’s most profitable, indispensable property
of all domestic animals. Without the good old caw to help sup-
ply the food item and raise the oxen to break up the native soil,
the pioneers of this country would have never ventured into the
wilderness to make a permanent home for themselves and their
children. So you see it was the cow that helped transform
wilderness into habitable, homelike country. And now, after
some seventy odd years of development, farming and crop raising,
it iss her again that is called to help build up, restore and
replenish to a great extent the exhausted productiveness of our
farm lands.

From the pioneer days up to about twenty years ago, there
was not, however, much development of the dairy business for
two reasons. One reason was because the people thought they
did not have to, or, rather, were not aware they would eventually
farm themselves out by continual crop-raising, without replacing
the fertility. You see they were always taking from the soil.
The other reason was, they did not want to, because it did not pay.

In the earlier days of this country there was no market or
demand for dairy products as we have now. The town and
cities often had as many cows as families that lived inside their
corporation limits.

While domestic animals were running at large, they were
very little expense during the summer months, and in winter
those town cows would always be on the lookout for the farmers
to come in with loads of hay or corn, or anything that came
handy, even if it was bran or shorts gotten at the mills. Under
those circumstances, they could have their milk supply fresh and
unadulterated, and as clean as they cared to make it, at less cost
than a dairyman could possibly furnish it.

However, these things gradually changed and a little custom
dairying began. Besides that, a few farmers, or rather farmers’
wives, made a special effort to make good, first-class butter, for
which they invariably succeeded in getting a good price. My
wife, at one time, had a trade established for butter for which

80 : ILLINOIS DAIRYMEN’S ASSOCIATION.

we receivel twenty cents a pound the year around, for all we
could supply, but how does that compare with the prices you
creamery patrons now realize for your butter ?

The cows of those earlier days were as a rule, just simply
cows. Natives you might call them, but nevertheless there were
some excellent milkers among them.

The first improvement in that respect was made when some
of the fine looking roan Shorthorns were brought to this State
from Kentucky. They were known here as Kentucky Roans.

The first dairy breed that attracted any attention were the
Jerseys. In some instances the ignorant were imposed upon;
tried to make them believe that when milking one of those cows,
you would have ready-made butter in your pail by the time you
was done milking.

At one time, an overland traveler (a mover) went through
here who had one of those “ Chursey cows” tied behind his
wagon. Alongside of the road he was traveling, one of our
German friends was working in his field. He had heard of the
“Chursey cows”’ already making so much butter, that he con-
cluded to buy one at the first opportunity. So when he saw this
little yellow cow behind the wagon, he thought that this was
his chance. When the traveller was near enough) be sane:
“Goot morning, mine friend; how was you this morning.”
“Oh, thank you, very well,’ says the other, who “appened to be
an Irishman, “and how are ye?” “Oh, I was allright, | guess,”
he says, “ but vat kind of cow is dat behind your wagon?” “ That
is the best little Jersey cow that iver walked on four feet,” says
the Irishman. “ Das is all humbug,” says the other, “an ani-
mal vat does not walk on four feets, never was a cow atall. But
is dat one of dem real Chursey cows vat makes so much butter ?”
“Yes sir,” says the other, that is a full seven-eights Jersey cow,
begoora.” “And vat is de odder eighth,” asked the German
“Why, I suppose just simply cow,” said the Irishman. ‘OQ; J]
tinks maybe it was Gegorra Goat,” says the German, “ but any-
how, vat you sell dat cow for?’. © Oh, well,” says the orem

ILLINOIS DAIRYMEN’S ASSOCIATION. 81

“that cow is worth fifty dollars between brothers.” “ Das may
be abernicht between strangers,’ replied the first. “ Das 1s ioo
big money for so little cow.”

The first attempt to make butter for market, outside of what
was made by the farmers at home, was commenced here in
Effingham in the year 1889 by a creamery which was run on a
cream gathering system. The proprietor was a man bv the name
of Stempel. He commenced operations some time in April, and
closed and left again in the fall of the same year.

The next creamery to open was at Shumway, about eight
miles northwest of here, on the Wabash road. It started in
October, 13889, and was run until 1895, when it had. to ciose
on account of not getting enough milk—they varied from 2,500
to 4,500 pounds per day—and too low prices for the butter.
They paid as low as forty cents per 100 pounds for milk.

The first co-operative creamery was established in Mon-
trose, nine miles east of here, on the Vandalia railroad. It opened
up in 1890, and received the first day about 500 lbs. of milk, and
the highest it reached was about 4,000 pounds. After running
a few years, it was also forced to close, for several reasons. One
of those reasons was that it, the same as Shumway creamery, did
not receive enough milk, and another reason was possibly a little
mismanagement, but the most important reason was, the low
price @1 pititer.

Now right here, my farmer friends and creamery patrons
and shareholders, I wish to call your attention to some facts which
maybe you are not aware of. One is, what vou owe to the State
Dairy Association of this and other States, for insisting and
forcing our representatives in congress and the senate to pass
laws to restrict the sale and manufacture of oleomargarine.

I will read an extract from the Creamery Patrons Hand
Book, proving the effect those laws have had in bringing better
prices for good creamery butter.

“Farmers who sell milk to the creamery and receive pay
therefor upon basis of the market price of butter, little realize

82 ILLINOIS DAIRYMEN’S ASSOCIATION.

the losses which they have incurred as a result of the manufacture
and sale of a mixture of lard, tallow and cottonseed oil, known
as oleomargarine, but until July 1 of this year almost universally
sold or served as butter, because of the face that it was colored
in exact imitation thereof.

In 1886 this traffic amounted to 21,513,537 pounds; in 1894
it had grown to 69,622,246 pounds; in 1900 to 107,045,023
pounds, and during the last fiscal year was 123,180,075 pounds,
equal to 2,463,615 fifty-pound tubs, over six thousand car-loads,
or as much oleomargarine as one thousand large creameries turn
out butter. Jn other words, twenty-seven oleomargarime fac-
tories turned out oleomargarine equal in quantity to 25 per cent.
of the butter product of all the creameries in the Umted States.

The National Dairy Union was organized for the purpose of
fighting this fraud.

In December, 1898, the proposition to ask congress to place
a tax of 10 cents per pound upon oleomargarine, colored in imita-
tion of butter, was laid before the dairymen of the country by
this organization. The work was immediately taken up, and,
after more than three years of constant effort, the measure was
finally passed. Every buttermaker or creamery manager knows
what the results have been.

Those most benefitted by the work of the National Dairy
Union are the milkers of cows. Every cent added to the value
of butter is a cent directly in their pockets. ‘The merchant
makes as much on butter sold at 15 cents as he does on that sold
at 25 cents, and the former price requires less capital to handle;
the creamery company is benefitted only to the extent of its
increased output of butter, which results from driving a fraudu-
lent competitor out of the market. It is the farmer who gets
nine-tenths of any advance in price of butter.”

The next creamery established was at Sigel, eight miles
north of here, on the Illinois Central. Although being just over
the line in Shelby county, it is somewhat connected with Effing-
ham county in a business way, at any rate with the creamery

ILLINOIS DAIRYMEN’S ASSOCIATION. 83

because it had quite a few patrons from this county. It com-
menced to operate August 7, 1899, with forty patrons and 1615
pounds of milk. It was the first creamery that was operated
successfully in this part of the country, having paid as high as
40 per cent dividend one year to its shareholders. It received as
high as some over 22,000 pounds of milk in one day.

The next co-operative creamery established was right here
in Effingham. It opened up to receive milk April 21, 1900. It
paid out to patrons for the first full month of May, $587.97;
ico bo jaune, 1901, $996.65; June, 1902, $1,274.02)
June, 1908, $1,877.15. It paid a fair dividend to its shareholders
for two years. It, however, closed its doors July 15th, 1904,
on account of the condenser paying better prices for milk than
any creamery could afford to pay for milk of the average test, 4
per cent butterfat. However, I hope it will open up again some
day when this part of the country will be developed enough in
the dairy business to produce milk enough to supply both plants
satisfactorily, and those that prefer the creamery business will
have the cows that will be the most profitable for the creamery
business.

The condenser before alluded to was built in 1902, after a
long, persistent effort on the part of the citizens of Effingham to
have a milk condensing factory located here. My farmer, as
well as city friends, all remember the grand, jolly time we had
going to Greenville and Highland viewing those factories and
the dairy conditions around there, and especially remember com-
ing home more than going there. Well, those hopes and
expectations failed to verify, but as before mentioned, we later
on succeeded in getting a first-class, latest, up-to-date milk con-
densing factory located here.

It opened up to receive milk February 3d, 1903, with 2936
pounds of milk. It kept on increasing from month to month,
until in a year’s time, on the first of February, 1904, it received
15,239 pounds. Excepting the following month, when it was a
little less, it has kept steadily increasing until on August 9th of

84 ILLINOIS DAIRYMEN’S ASSOCIATION.

the same year they received 42,554 pounds, and on June 10th
they paid out for milk alone $115,361.

The next co-operative creamery, after the one built here in
Effingham, was in the neighboring town of Tutopolis, three and
a half miles east of here on the Vandalia line. It opened up on
the 18th of August, 1901, with 55 patrons and about 3500 pounds
of milk. It has at present about 130 patrons. ‘The highest
amount of milk received in any one day was about 12,000 pounds.
It has been fairly successful. They at one time shipped milk to
St. Louis, but after a few shipments, made butter again exclu- ©
sively.
The next successful creamery opened up at Dietrich, about
twelve miles southeast of here, on a branch of the !llinois Central,
near the east side of this county. It began to do business on the
15th of September, 1902, with 46 patrons. The first year that
creamery made 56,137 pounds of butter. The largest amount
of milk received in one day was 15,500 pounds, on June 12th,
1905. That creamery has made, since it commenced operations,
213,103 pounds of butter.

Besides those creameries mentioned, there is one doing
business in Beecher City, on the extreme west side of the county.
There is also one in the southern part of the county, at Welton.
It opened May 17th, 1904, with thirty-two patrons and about
1,700 pounds of milk. The highest amount received in one day
was 5,000 pounds.

Last spring some time, a cheese factory opened up at Edge-
wood, on the edge of the south county line.

This is in brief the history of dairying in Effingham county
up to the present day. If anything is omitted, I assure you it
is not intentional, but because I have failed to get the correct
reports from the different places.

Ladies and gentlemen I thank you for your kind attention.
By the President :—Any remarks?
Mr. Mason:—I don’t see where they have these splendid

ILLINOIS DAIRYMEN’S ASSOCIATION. 85

markets that they don’t produce more milk. Six cans the high-
est dairy here?

Pecan + account tor it.

O:—You get the same price here that we do for milk and
Oi land is! twice the price of yours. There isn’t a better
opportunity than you've got right here.

A:—I assure you I should like to see the change. It
dropped out some last fall on account of the condensing tactory
insisting on running on a contract system, which a great number
of the farmers opposed. They would not bind themselves.

O :—How do you mean?

Le om a conract tO deliver so much milk and so on,
care of the cow barns, etc. Everything the contract contained
was done for the farmers own benefit. I hope this thing will
revive. I know a good many farmers, friends of mine, are sorry
now that they did not sign the contract. He doesn’t hear that
jingle in his pocket now.

A. Member :—Any experience in skimming stations. Any-
one running a skimming station to a creamery?

A:—There are some in the audience more experienced on
that question than I am. As much as I know there is none.

O :—Not one here in the county, but all over the state?
A :—As far as I know there is none around here.
Mr. Spies :—Skimming station, you mean?

A:—Not farm separator, but build up skimming stations to
hold the cream to take to the creamery afterwards.

A :—Mr. Lee could answer that question.

Mr. Newman :—It is simply run just as you run your cen-
tral plant, without the churn.

©:—No, I mean to be a benefit to the creamery.

A:—Why it is simply located a distance convenient to col-
lect the cream. You skim the milk that you have on your wagon,
and take that cream from this skimming station to the plant.

86 ILLINOIS DAIRYMEN’S ASSOCIATION.

© :—In what shape should you start them?

IN

& :—He means financially.

QO :—Yet, a man wants to put in a skimming station. Can
we afford to do it so as to be a benefit to the patron. They
haven’t done it around here. How about putting in a skimming
station. You have to pay for extra help to run it and haul the
cream to the factory.

Mr. Newman :—No sir, it is not essential that the man who
runs the skimming station should be of that high grade as the
man at the central plant. He must test milk correctly and then
he will run the separator properly to get the results.

© :—Can we afford to run it on that three cents over?

Mr. Spies:—The time is getting short. If the gentleman
wish any more information on that subject, there are severa! men
from Northern Hlinois who will be pleased to give him all the
information he wants.

Adjourned until Wednesday afternoon, 1:30 p. m.

By the President:—We will now listen to some music by
the orchestra.

Encored.

The next on the program is a talk by Elon. A’ i gjones.
state food commissioner. I have just received a letter from him.
In it he says he will be present tomorrow afternoon to address
the State Dairymen’s Association. He could not come today as
he had some matters that detained him, but will be here tomorrow
afternoon. We will have to save his talk until tomorrow after-
noon.

We will now listen to Prof. Fraser, who is Chief of Dairy
Husbandry at Champaign, who will tell us of the “Difference of
Efficiency of Individual Dairy Cows,” with the aid of stereop-
ticon views.

ILLINOIS DAIRYMEN’S ASSOCIATION. Si

ADDRESS.

By Prof. Fraser, Urbana, III.

It is considered as axiomatic that the practices of any locality
are approximately correct for that region. This, however, is
not always the case, for man is by nature a great imitator and it
seems natural for him to adopt such practices as he sees his
neighbor pursuing. A striking example of this in dairy affairs
is found in the little country of Holland, which is only about one-
fourth the size of the State of Illinois. In the province of North
Holland, which has an area slightly larger than one of our
counties, the house and stable on each farm are built under one
roof, while in the province of Friesland, only a few miles distant,
the house and stable are always separate buildings connected by
a covered passage. No reason can be given for this difference
in construction, as both provinces are intensive dairy districts,
and the climatic conditions, the kind of cows, and the purpose
for which they are kept, are practically the same in both provinces.

In our own country people travel about so freely that we
have no such striking example as this in so short a distance, but
the same thing exists nevertheless. In the dairy region in the
northern section of this state the majority of dairy barns are
equipped with low mangers and rigid stanchions, while in the
dairy region of southern Illinois practically all dairy barns have
high mangers and the cows are tied with chains or ropes. There
can be no possible reason for fastening cows differently and hav-
ing the mangers of such different shapes in the two sections of
the state. ‘These examples simply show how prone we are to
follow the customs of the community in which we live, adopting
their methods and following them for years, apparently without
a thought as to whether or not there is a better way.

This does not seem to be a wise policy when dealing with
such a delicate animal as a fine dairy cow. Her food and care
should be given most thoughtful attention and she should by all

88 ILLINOIS DAIRYMEN’S ASSOCIATION.

means be kept as long as she is profitable, because of the great
difficulty with which a good producer is obtained..

‘Three essentials to successful milk production are:

1. An excellent individual obtained by good breeding.

2. Feed of the proper kind and quality, supplied in a well
balanced ration.

oy

3. (Care ok tae amide:

This paper is devoted exclusively to the third essential.
If the first two requisites are present in the highest degree and
the last is not supplied, the efficiency that should be gained from ~
a good individual, well fed, is largely lost. For this reason the
care of the animal is of great importance. A cow that is a good
producer does a large amount of work, and since the milk 1s
secreted from the blood and is such a delicate product, the cow
must be properly cared for that the milk shail@pesmmuines pes:
possible condition. To obtain such milk the cow must have an
abundance of fresh air and light, as much comfort as possible,
and a reasonable amount of exercise, not alone for humane rea-
sons, but that she may produce the most that she as an individual
is capable of on the food supplied, as this will mean more dollars
and cents in the owner’s pocket.

It is a well known fact that cows cannot endure as much
exposure as steers and this has given rise to the too common prac-
tice of keeping dairy cows shut up in a tightly closed stable,
cramped on a platform, and crowded among other cows with
their heads fast in rigid stanchions for nearly twenty-four hours
in the day for six or eight months in the year, usually with no
system of ventilation and with very little light, yet the majority
of cows in Illinois are kept in this manner.

The existing state of affairs led to an investigation concern-
ing the best method of keeping dairy cows, and the question this
paper wishes to raise is: Are we caring for our cows in the
best manner possible, and if not, how can present methods be
improved ?

Keeping cows properly in a stable, involves much labor, as

ILLINOIS DAIRYMEN’S ASSOCIATION. 39

each cow must be handled and treated individually. Since the
few dairymen who were known to be allowing their cows the
freedom of a closed shed or covered barnyard, using the stable
for milking only, were so well pleased with the system, an effort
has been made to get the views of as many dairymen as possible
who have had experience in keeping cows in this manner. Ac-
cordingly a set of questions was sent to all whose addresses could
be obtained. These questions and the answers are given in
Table 1.

ILLINOIS DAIRYMEN’S ASSOCIATION.

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Table 1.—Continued.

Farm Number. 7 8 9 10 11 12

MEAS TOIREVOUNM@EEC Sooo un co Gone 1 4 11 5 1 4
Number cows kept ......... 25 25—30 30 30 33 36
Breed ... Mixed Mixed Jersey Red Poll Jersey Jersey
Are all cows ‘dehorned Yes Two-thirds Yes Polled Yes Yes
Is dehorning necessary Yes Yes Yes Yes Yes
Do cows injure each other Yes

more than when stabled. No No No No No No
Size of shed 100x40 45x72 14x110 64x64 35x52 60x78
Sq. ft. per cow 160 120 51 130 55 130
Sq. ft. needed per cow ..... 80 120 35 130 60 130
How often is shed bedded..|Hvery 2d day/Once in2 wks|myvery 2a day|3 times a wk. Every day |3 times a wk.
Is more bedding required

than in SUN OM AE os bo bign & Yes Yes Yes Yes Yes Same
How often is manure hauled|Once in 2 mo./Once in 3 mo.| 3 times a yr. Odd times 3 times a yr. | Almost daily

What is fed in milking stable

What is fed in shed.

What provision for ventila-
tion ...

Can cows ‘be ‘kept sujeiently
warm in cold weather.

Does milking stable hold all
COWS areca hee ee ee

Do cows keep. cleaner than
if stabled :

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Will cleaner “milk be pro-
duced by this method.

Grain

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None

Yes

Grain
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Windows

Yes

Yes
Yes
Yes
naeS

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Windows,

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Yes

Half
Yes
Yes
Nes

Grain, Silage
Fodder, hay

Windows

Scarcely

WES
Yes
Yes
Yes

Grain
Stover, hay

Hay chute

Yes

Holds 3
Yes
Yes
Yes

Grain, silage
Fodder, hay

Windows

Yes

Yes
Yes
Wes
Yes

ILLINOIS DAIRYMEN’S ASSOCIATION.

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ILLINOIS DAIRYMEN’S ASSOCIATION. 93

As the answers to the last question, “ What do you con-
sider are the chief advantages of keeping dairy cows in this way
over the ordinary stabling?” could not be sufficiently condensed
for the table, and as these answers are by far the most important,
they are given in full below.

*1. “It saves labor cleaning stables and in feeding rough-
ness, cows are kept more comfortable and as more bedding is
required a greater amount of manure is made which is preserved
in better shape.”

2 Cileaper, aS it saves labor, cleaner, and the cows are
more healthy.”

8. “Saves labor in handling manure, in bedding stock,
and in feeding roughage. The stock have access to water at all
times and are kept much more comfortable.”

4, “A larger amount of manure is made and preserved in
better condition. By containing much straw all liquid manure 1s
absorbed and when applied to the land, humus is added to very
great advantage. The system is good only where straw is abun-
dant that can be so utilized. If the straw is limited in amount
the system would be a filthy one and if the herdsman is negligent
or careless the cows will become more or less filthy. With a
careful man and reasonable attention the system works exceed-
ingly well. We are so well pleased with it that we have no
thought of making a change.”’

5. “ This method saves a great deal of labor, as it is more
convenient and there is little stable cleaning to be done. The
cows are free, comfortable, and more healthy, giving the owner
greater profit.”’

6, saves labor in keeping stable clean.”

fe he ereatest advantage is the saving of labor. One
man can handle forty cows except milking. Cows are more
healthy and contented. Manure is worth more, as all the liquid
is absorbed by the bedding and the whole is thoroughly mixed
together. ‘The manure has to be handled but once and that may

94 ILLINOIS DAIRYMEN’S ASSOCIATION. |

be done at any time most convenient and when no injury is done
the land by tramping.”

8. “From my point of view and experlemee sme enter
advantages are: freedom and ease for the cow in getting up
and lying down without having to do so in cramped quarters,
the saving of labor in bedding and cleaning stables, besides avoid-
ing the necessity of hitching up and hauling out the manure every
dey. We have a large watering tank which is fed by an under-
ground pipe from the windmill pump. The tank is incased on
the sides and ends with sawdust space and a cover is used in very
cold weather when the windmill is not running, which keeps the
water from freezing. I have seen cows go to the tank at nine
or ten o’clock at night and drink heartily and then lie down.
This will be done more frequently than we have any idea unless
we watch. It is this freedom to supply any want, with comfort
and kindly handling that increases the production, and | think,
makes better mulk.

We have a lot adjoining the shed where the cows are allowed
to pass out as they wish in pleasant weather to enjoy a sun bath
for a few hours. We use the same lot for the cows at night
in summer, where they may le and enjoy the cooler air, or if
they wish they can crop a little grass in the pasture adjoining.

I know of no way we can save so much manure. Straw
with us.is abundant and can be used in this way to add to the
comfort of our live stock as well as the fertility and better con-
dition of the soil. I venture to predict that the time will come

when many of our best farmers will care for their cattle in closed
sheds.”’

9. “I consider the chief advantages to be: they samirainy,
condition of the milking stable, the saving of labor in the more
economical handling of manure and feeding of roughage, and,
most important, the health of the herd.”

10. “ The advantages of this system are that it saves labor
in watering stock and in stable cleaning; the manure can be
hauled out at any time or it can be left until needed without

ILLINOIS DAIRYMEN’S ASSOCIATION. is)

waste. The shed is a good place to feed fodder corn or shief
oats, as the pigs get the shatterings and the refuse may be used
for bedding. What long stalks are thrown out of racks have
never been noticed in the manure. A water tank with good float
valve affords the cows access to water at all times, and the shed
is‘a good place for the cows during the first cold rains in fall.”

11. “ By this method we have cleaner cows and increased
milk flow; we save labor in cleaning stables, and in hauling out
manure; and the fertility in the manure is preserved more com-
pletely.”

te) concider -the chief advantages to be the comiort
and cleanliness of the herd and the saving of labor.”

14. “In any case the closed shed most assuredly saves
labor, for the cows do not require so much grooming and there
is less work in handling manure. The cows are centainly more
comfortable in the shed and what favors the health and comfort
of the cows favors the production of milk. I believe that I had
two cases of abortion caused by keeping the cows too much in
the stanchions.”’

ee lie advantaces are saving of labor in cleaning
Stables, bedding cows and feeding roughage; cleanliness; allow-
ing cows more exercise, and preserving the manure in much
better comdition.

eee ins meted saves a ereat deal of labor in feeding
and in stable cleaning and the cows are more at their ease. The
same cows in a pen soon become used to each other and never
make trouble after being handled in this way for a little time,
each one almost invariably stands in the same place while eating.
When cows are kept in this way the value of the manure is nearly
double, as the liquid is saved and no leaching takes place.”

17. “Our cattle are cleaner than any herd of stalled cattle
even cawe 7. coiled cow is a rare sight in our herd. By this
method we have increased milk yield and greater healthfulness ;
have not had a case of milk fever since our dairy started. We
consider the system a success.”

96 ILLINOIS DAIRYMEN’S ASSOCIATION.

18. “ The advantages are, cleanliness, healtin or Gie merc,
and saving of labor.”

On farm No:.1 a portion of the barn, 1037540 teen ot
including the manger, is devoted to the cows; there they are
allowed to run loose and eat their roughage from a manger which
extends along the feeding alley.

The most interesting feature in connection with the keeping
of this herd, is the way in which the milking is done. The cows
are all milked by one man and when milking time arrives the
grain feed for the first cow is placed in the box at the north end
of the manger. Cow No. 1 is always on hand to take her place
and since she stands next the wall and the milker sits on the side
toward the rest of the herd she is not disturbed by the other cows
while eating her grain and being milked. As soon as the milk
is drawn it is weighed and poured into the strainer. While this
is being done cow No. 1 moves away among the rest of the herd
and No. 2 comes up for her grain, which is placed in the feed
box. As the cows are not tied no time is lost in changing. It
is surprising to see how quickly they learn to take their places
and in the same order. ‘This is very important to the success of
this method, as it makes the milking time come regularly for
each cow.

As all cows should be fed liberally on roughage and the
grain feed varied according to the milk flow and the individual
needs of each cow, this method works admirably in all respects,
and it has been successfully practiced on this farm for eight
years. This method is economical of room since no milking
stable is required and as there is no partition for the milking stall
all of the room is available for the cows between milkings. It ts
somewhat more sanitary to have a separate milking stable, yet
if sufficient bedding is used, both cows and stable are cleaner than
are usually found where ordinary stabling is practiced. Since
this method works so well with a small herd and one milker there
is no reason why the same could not be practiced with a large
herd by dividing it into sections and having all the cows milked

ILLINOIS DAIRYMEN’S ASSOCIATION. 97

by one man, in a portion by themselves. By dividing a large
herd into sections there is also the advantage of keeping the boss
and stronger cows separated from the more timid or weaker ones.

The manure is removed and applied to the land with the
manure spreader when convenient and when the land is in suitable
condition to receive it.

On farm No. 11 a space in the barn 35x52 feet is devoted to
the cows. A manger running lengthwise extends to within eight
feet of the wall at each end. ‘These spaces between the manger
and the wall are closed by gates. At milking time all of the cows
are driven to the side of the manger on which the water tank is
situated, and the gates are closed. ‘The door of the milking room
is then opened and the boss cows are always ready to enter. Near
the end of this room are three stalls in which the milking is done,
and it is surprising to note how quickly each cow learns in which
stall she is to be milked and the order in which her turn comes
so that the three milkers have little difficulty in always milking
the same cowws and in the same order. When the milkers are
ready the gates at the rear of the stalls are opened, one cow enters
each stall and the gates are closed. The cows eat their grain
while being milked and pass out through the gates at the front
of the stalls into the other side of the shed. As the manger and
gates divide the shed, the cows that have been milked are forced
to remain on one side and cannot come to the milking stalls a
second time.

All grain is fed in the milking stalls and the roughage from
the large manger in the center of the shed. This manger is
raised as fast as the manure accumulates so that it is always a
convenient height for the cows. In this herd of 33 cows not a
soiled cow was to be seen.

The plan of allowing dairy cows to run loose in a shed,
looked so reasonable, and those dairymen who had tried it
reported so favorably concerning the results obtained, that it was
decided to put the method into actual operation with a portion of
the university dairy herd in the fall of 1908. Accordingly a shed

98 ILLINOIS DAIRYMEN’S ASSOCIATION.

30x68 feet, adjacent to the dairy barn, was arranged for this pur-
pose; mangers were built on each side, and the two bull pens
were retained at the corners. From Cuts 19 and 20 it will be
noticed that this shed is a one-story building with windows and
doors on both sides, thus affording excellent ventilation. ‘Twenty-
two cows have been cared for in this manner with most satis-
factory results.

From the experience at the university the past two years it
has been found that the cows keep much cleaner than when
stabled and that the milking stable is in a more sanitary condition,
consequently it is easier to produce clean milk. By this method
there is less difficulty in providing cows with an abundance of
fresh air and they are more vigorous and heaithy and have better
appetites than when kept in the stable. Since they can move
about and get exercise they will not suffer in cold weather if the
temperature 1s somewhat lower than in the ordinary stable.
Labor 1s saved as the shed can be bedded much more easily and
quickly than can stalls; there is little stable cleaning to be done
and the manure is hauled directly from the shed to the field at
any time most convenient and when least damage is done the
land by tramping. Another advantage is the saving of fertility
much more completely. Many barns do not have cement floors
and so there is more or less waste of the liquid portion of the
manure. Since land is becoming so high priced no farmer can
afford to allow any fertility to be wasted and by this method all
the liquid is saved, as it 1s absorbed by the bedding. If only
enough bedding is used to keep the cows clean they tramp the
manure so thoroughly that it does not heat to make the air impure.
If manure 1s hauled directly from the stable to the field there is
a considerable portion of the year when it must be allowed to
accumulate in the yard where it will leach badly, or it must be
hauled on to the land when it 1s so wet and soft that much injury
is done by tramping; this is especially true on clay soil.

On many dairy farms the question of getting sufficient help
is becoming such a problem as to interfere seriously with this

ILLINOIS DAIRYMEN’S ASSOCIATION. 39

branch of agriculture. As it seems to be the opinion of the
majority of people who have practiced this method, that it saves
labor, this is one of the strong points in its favor.

The information at hand is not sufficient from which to
draw definite conclusions for all sections of the country and all
conditions. A tentative report is now published as this system
has been a marked success wherever we can find that it has been

tried, and it seems probably that it could be put into practice by
many dairymen of the state greatly to their advantage and to
the general improvement of the milk supply.

We are especially desirous of communicating with all who
have had experience in keeping dairy cows in this manner and
any one knowing of such persons will confer a great favor upon
the Department of Dairy Husbandry of the University of Illinois
by sending the names and addresses.

All suggestions and criticisms concerning this method of

100 ILLINOIS DAIRYMEN’S ASSOCIATION.

keeping cows, whether favorable or otherwise, are also earnestly
solicited from every one who will kindly take the trouble to give
them.

DISCUSSION.

QO :—Can a cow keep clean?

A:—lIf properly bedded.

O :—How much bedding would it taker

A:—A little more than in ordinary stabling, but not mucn.

QO :—Don’t you think that different animals of a herd require
diffenent feed?

A :—Yes sit.

© :—How do you feed that way?

A:—Mr. Gillette’s cows are fed the silage and grain in the
milking stable, nothing but the coarse roughage in this barnyard.
In the milking stable twice a day they feed hay, the amount they
will consume.

O:—Wouldn’t you object to that horse barn in that cow
barn?

A :—Yes, it is not a wise plan to keep horses with cows.

O :—What’s the objection to keeping horses with cows?

A:—More difficult to keep it sanitary, and they don't eat
as well.

© :—Is that all the fresh air the cow gets from under that
shed, the out door air? 7

A:—They are put out doors whenever the weather is nice;
they turn them out then.

Q:—In stormy weather you don’t give them any more
fresh air than what’s in that shed?

A :—They have windows. It is one of the best illustrations.
Half of the surface, half of the space is windows, about three
high and eighteen windows around the barn. ‘They give them
a good amount of-fresh air, and the cows moving around this
way they don’t mind the cold as much. A man must use his
judgment.

ILLINOIS DAIRYMEN’S ASSOCIATION. 161

Q :—There is bound to be bad odors, more 50 than in the
open air.

A :—Certainly, more than in the open air, but not so much
as in an ordinary cow stable, where the windows are open as
pideh. as here. :

Mr. Gillette:—Wouldn’t that get the germs in their food?

A :—Yes, they might, that is one small objection.

O:—Would you recommend this scheme of keeping cattle
to a well ventilated barn; this stuff will lay there all winter long.
It would be fully as sanitary in a well kept barn?

A:—It depends upon the amount of bedding used. ‘The
air is as sweet in those places.

©:—Is this barn cement or dirt floor?

A :—In some cases cement, but that is not necessary 1f well
bedded.

O :—Does he just let the cow eat grain while she is milking?

A:—Yes sir, just grain.

©:—Well then, if he only gets little milk, she only gets
little grain?

A:—That’s about the way you want it, isn’t it.

Wednesday Afternoon, January |7, 1906

Mr, Spies, Vice President, in the chair.
Meeting called to order.

By the Chairman:—We have such a fill of good things
before us this afternoon that we will begin although the psec
has been detained on account of a big dinner.

We are to hear of the different breeds this afternoon and
Mr. Campbell, of Genoa, will tell us about the Hoisteins.

«

102 ILLINOIS DAIRYMEN’S ASSOCIATION.

THE DAIRY BREEDS.

SOME POINTS ON HOLSTEIN-FRIESIAN CATTLE

By M. S. Campbell, Genoa, III.

Mr. President, Ladies and Gentlemen:

In coming before you to advocate the merits of the Holstei::-
Friesian cow, I would not wish to be understood as asserting
that the Holstein-Friesian breed contained all the good cows,
nor that the other dairy breeds had possession of all the poor
ones; but I can assure you that in the Holstein-Friesian breed
the proportion of poor to good cows is very small.

It 1s my experience in the dairy business, that the dairyman
himself is the main factor, and the man who is stuck on his job,
puts heart and soul into it and really loves the business in itself,
will make a greater success with the common cattle of the country
than will the careless, slovenly man, even if he start with the
best pure-bred cattle on earth—the grand MHolstein-Friesian
breed.

Most of our dairymen keep cattle both for pleasure and
profit; though we may be sure that there is very little pleasure
where the profit is wanting. Men take greater pride in a pure
bred animal than in a mongrel, be it a dog or a horse, hence, are
able to get more pleasure out of its possession: Treittenserne
largest profits possible to be got out of the dairy business can
be combined with the pleasure to be derived from the possession
of pure-bred or high grade stock, would it not be to the interest
of all dairymen, who have not done so already, to grade up their
herds, and for the more earnest among them to make trial of
pure bred stock?

Holstein-Friesian breeders claim that the Holstein-Friesian
cow being large, strong and vigorous, naturally abounds in
vitality; that she yields large quantities of the best milk, suitable
to all purposes for which milk is used; that having a vigorous

ILLINOIS DAIRYMEN’S ASSOCIATION. 1038

appetite and being in no wise dainty, she is specially fitted for
converting the roughage of the farm into salable products; that
she reproduces herself in her calves, they being also large, strong,
vigorous, and when by reason of age or accident her day in the
dairy has reached its end, she fattens readily and makes excellent
beef.

That the Holstein-Friesian cow is large, strong and vig-
orous is self-evident, and her hardiness is such as to best. fit her
for average farm use. ‘The dairy cow is simply a living machine
HOt wile COmversion G1 Certain products of the farm into other
products of supposedly greater value. In buying a machine, we
do not lose sight of its capacity for work, neither should we lose
sight of the capacity in the dairy cow. By capacity in the cow,
we mean her digestive and assimilative capacity, and cows that
excel in this must have large stomachs and vigorous appetites.
The Holstein-Freisans are such cows. As a producer of good
milk, no other breed can approach the Holstein-Friesian as to
quantity. Many yearly records might be quoted, but I will
mention two that have been authenticated beyond a doubt—
those of Pietertje 2nd and Belle Sarcastic.

Pietertje 2nd produced in one year 30,313 pounds of milk
Waewtecred Di once, | think, and then tested 3.16 per cent fat.
and Belle Sarcastic 23,189 pounds. The milk oi Pietertje 2nd
Every milking that Belle Sarcastic gave was sampled and tested
for fat, and the total fat for the year was 712.681 pounds. This
cow was owned by the Michigan Agricultural College, and
Professor C. D. Smith has stated that she was the most economi-
cal produced of butter fat that he had ever seen. If her milk
had been sold at $1.00 per 100 pounds, it would have brought
$231.90, and if it had been retailed at 4 cents a quart it would
have brought $441.72. Of course these cows were large cows:
no small cows could do any such amount of work.

Many thousands of seven-day records have been made by
cows of the Holstein-Friesian breed, under the supervision of
the different State Agricultural Colleges and Experiment Stations

104 ILLINOIS DAIRYMEN’S ASSOCIATION.

—records that are universally admitted as beyond reasonable
doubt; while a few records of from one to six months have
been made.

We do not claim that the short seven-day record is a measure
of the capacity of the cow for the year, and that the whole year
should be computed at the same rate; but we do claim that those
short records furnish a very strong indication of what a cow
can do under favorable circumstances, and I have never known
of a really good yearly record without a good send off at the
Sitcuinus

These records show that the Holstein-Friesian cow is at the
front in the production of butterfat. To show what it is really
possible for a Holstein-Friesian cow to do, I will mention the
ten best official seven-day records:

Milk. Fat Butter.

Lbs. Lbs. Lbs.
Ageie. COrTmucopla eawline:2.4. = ere ee eee 659.2 27,459 34.338
Sadie: Vale: Concordia sist si ne Se ee 694.4 24.508 30.64
Mercedes Julip’s Pietertje ....... He 2 aoe aoa art ae a 584.0 23.487 29.36
May, Hartos RawliniembBeltole sn sns ae i eernne 6338.2 23.417 29.27
Pontiacyiuunmde Henzerveld! 3... a aoe eee 5D 22.130 28.41
Lilith Pauline Dek olimess-.3. 20 eee ee eee 653.4 22.589 28.24
Se@is simkae oss wes Syed ae ee ie ae 518.2 22.430 28.04
Beryl NVaWINe is 2 Gelb te oan beene eee Rene eee een ee 608.1 22.298 27.87
lanthe Jewel. Mechthilde.:. 2:55. 0 tee ee e 503.0 Donley 27.65
MerGen ae 2d oe. wis armel. er eee ee aoe 544.1 22.108 27.64

These ten cows gave 6,017.3 pounds of milk, containing
233.148 pounds of butter fat, showing an average of 3.87 per
cent fat. The average per cow was 601.7 pounds of milk, con-
taining 23.314 pounds of butter fat, which is equal to 85.9 pounds
of milk and 3 1-3 pounds of butter fat per day.

The opponents of our breed, while now admitting that the
fat may be in the miik, have in the past asserted that we could
not get it out, and that there were large losses in the skim milk.
When the old system of shallow setting in pans was practiced,
this criticism partially held good, but with the introduction of
deep, cold setting we got nearly all, and with the present centri-
fugal system of skimming, every one knows that the separator

ILLINOIS DAIRYMEN’S ASSOCIATION. 105

will skim the milk of one breed of cows just as clean as it will
that of any other. So that old objection counts as nothing
nowadays, and there is no breed that will surpass the Holstein-
Friesian in either butter or milk production.

The fat particles of Holstein-Friesian milk being very small
and the emulsion perfect, they do not separate and rise rapidly
as cream; thus making Holstein-Friesian milk the very best for
shipping purposes, and for the making of all kinds of cheese.
For the same reason, and because it is a perfectly balanced milk
in its proportions of fat to solids not fat, it 1s specially adapted
to the rearing of the young calf, and there is no breed that can
compete with the Holstein-Friesians in the quantity and quick
growth of veals. Reasoning by analogy, any milk that is so
balanced as to be the best for the calf, must be best for human
consumption, and especially for the consumption of children and
invalids.

By the President:—Is Mr. Janes in the room. We would
like to hear from the Brown Swiss?

Mr. Janes :—Yes, sir.

_ Mr. President and Officers of this Association :

I wish to thank you for your courtesy in recognizing the
Brown Swiss cattle as one of the popular dairy breeds. They
have been bandied around so long by the breeders of other kinds
of cattle from one class to another that people unfamiliar with
them do not know where they belong; but I wish to say here
that all records for Brown Swiss cattle in their native country,
as well as in this country, have been based on dairy performances
almost entirely. We have been breeding entirely for dairy pur-
poses and whenever we sell animals the breeders base the values
almost entirely on dairy qualification.

The Brown Swiss breed has been rejected by the breeding
committee of the National Dairy Show at Chicago on account
of its having been associated with other than dairy classes. We
had hoped that we might change this sentiment and obtain recog-
nition from them, but thus far have been unable to do so.

106 ILLINOIS DAIRYMEN’S ASSOCIATION.

There have been about one hundred head of Brown Swiss
cattle imported into the United States in the last thirty-five years
from their native country, Switzerland. Descended from these
about four thousand head have been entered in the herd book and
these have been quite generally scattered throughout the whole
country. Their hardy constitution, quiet disposition and gen-
eral adaptability for dairy purposes have created a demand for
them that has been far in excess of the ability of the breeders to
supply, and the prices paid by exporters for them have been so
generous that they have invaded their ranks until the breeders |
scarcely know where to get stock to supply the demand. Carload
after carload have been exported to Mexico and Japan. ‘This
heavy export trade, the realization of which the breeders have
only just begun to wake up to, and the almost prohibitive quar-
antine restrictions on cattle from the continental countries of
Europe have been such a handicap to the Brown Swiss breed
that it is a wonder that the few animals in the country have forced
themselves as prominently before the public and attained as
much popularity as they have. But during my fourteen years of
experience with the largest herd of these cattle im tie @imied
States, in which time we have sold animals in almost every part
of it and exhibited at most of the princiapl shows of the country,
] have heard nothing but praise from those who have had
experience with them.

Some remarkable results have been obtained from crossing
the Brown Swiss and the more delicate and less hardy types of
dairy animals, imparting in a remarkable degree size, constitution
and a more quiet disposition. We have found this to be almost
invariably the case in our own experience, and to illustrate I will
cite a few of the many instances which have come under my
personal observation. During the Columbian Exposition in Chi-
cago, in 1893, a bright old gentleman whose chief business in life
was to produce a fine quality of milk and cream for one of the
neighboring cities to Chicago, paid a visit to the Stock Exposi-
tion. ‘The old gentleman, like a great many others, ran across
a herd of “great big Jerseys,” (a remark, by the way, heard

ILLINOIS DAIRYMEN’S ASSOCIATION. 107

thousands of times at the various exhibitions) and upon investi-
gation he found that they were Brown Swiss. His cattle at home
were Jerseys, grades and full bloods, and were giving a fine
quality of milk, but such a small quantity and needed so much care
that he had become almost discouraged. Before leaving for home
he purchased a bull to cross with his grade Jerseys. He has since
abandoned the use of the Jersey bull entirely. 1 have sold him
three Swiss bulls since his first purchase. His son is now
carrying on the dairy business, and they were both at our place
a few weeks ago and selected a young bull. They have a herd of
about fifty cows and as we are in the market for just such cattle,
I tried to obtain some of them. They absolutely refused to let
me have any milch cows, even at one hundred dollars each, claim-
ing that they did not know where they could replace them.

I have visited a great many of the neighborhoods where
Swiss bulls have been sold, to purchase grade cows to put into
our herd, and invariably find the dairymen asking from $15
to $20 more for their Swiss grades than for those of other
. crosses. This is a fact which I think speaks more for the breed
than high prices for a few selected, individual full bloods.

In almost every herd of Brown Swiss cattle I know of we
find animals with which the owner cannot be induced to part at
any price. |

The performances of some of these cows under conditions
that were anything but favorable have been a surprise to us.

At the Illinois State Fair at Springfield in 1904, after being
exhibited through the circuit, at the earnest solicitation of the
Illinois Dairymen’s Association, we entered two of our cows,
Serva and Fleta, in competition with all the other dairy breeds,
and to our surprise, and, of course, satisfaction won the gold
medal and first and second prizes for best dairy cows in the
contest. Serva made more butter in four days than any other
cow in the test, except Fleta, made in five.

Belle Windsor, in our herd, for the past seven months has
given 7,276 pounds of milk and has made 410 pounds of but-

108 ILLINOIS DAIRYMEN’S ASSOCIATION.

ter. She is giving at the present time thirty pounds of milk per
day. Her average test is about 4.7 per cent.

Tessin gave during the last twelve months 9,400 pounds
of milk and an equivalent to 594 pounds of butter. Her average
test 1s about 4.8 per cent. :

McAlpin during the last twelve months has made 10,886
pounds of milk and 583 pounds of butter.

Sallie B. produced a big, strong bull calf February 20th, ©
1905. During that milking period she gave 8,345 pounds of
milk and 450 pounds of butter. On January 6th, 1906, she —
produced another bull calf weighing 120 pounds. and is today
producing over forty pounds of milk per day. I sold her 1905
calf at eight months of age for $125.00.

‘Florin of River Meadow during an official test gave seventy-
two pounds of milk in one day and twenty-three pounds of butter
in seven days. |

Brienz’s official record of 11 2-3 pounds of butter and 245
pounds of milk in three days was considered a very remarkable
performance.

The Royal Academy at Poppeladorf, Germany, made a se-
lection of Swiss cows for a test in the years 1900 and 1901.
- The results for the first year were as follows:

Pounds . Pomnds Pounds

of of of
Milk. Fat. Butter
INO ier eee acy Re ere or ae ee aeen eee eae IGS 5) 609.79 717.80
INO eee Ra a Re reas cue 15,601.59 531.58 625.39
INO 23 wee ie eae acai ceceen Seng at ee na eae UE SI ESC 5 396.74 466.75
INO 4 ages oS ecient 10,750.42 354.56 417,138
IONIC Peis nae paneratie Meine aay roots cep le horen et Ne 13,545.66 459.39 540.46
INGE AO she: SRR nO EBS 2 eRe ore IATS D3 424.46 499.36
INO 22 Tde ais. cosa wins, Sealed RS Nn Rae ee ene ee 13,838.12 460.34 541.58
INO? >Bio src tee Se eco, eee ae eA ee 10,168.89 318.34 374.52
NOE Oa te Rear sic, 5 oe eae 12,142.85 456.44 536.99
ING 2 ORS RS ete ee Sk Capers ie een ae 12,411.62 446.61 542.42
Oba me eccentric Sina coma onan 127,292.04 4,458.25 5,262.40
AV CTA LC) CLC Oi cease eee a 12,729.20 445.82 526.24

Average per cow, second year.......... 11,927.84 437.55 514.76

SE RASS
SRE Ae
x SRS.

SER PY

View of Stage of Austin Opera House, Effingham, During Convention of
IITinois State Dairymen’s Association. |

ILLINOIS DAIRYMEN’S ASSOCIATION. a sls)

*During the second year a record was kept of but eight of
the original ten cows.

~The above represents a test at one of the Royal Prussian
agricultural stations.

These examples tend to show the serenity with which the
Swiss cows adapt themselves to their surroundings and attend
quietly to their business.

We find many of the Swiss cows at their best at twelve or
Hiieen years of age, ihe calves are generally quite large at
birth. I have weighed many of them and found them weighing
over 120 pounds, and in one instance a calf weighed 155 pounds.
This calf at six months weighed 795 pounds. They grow
rapidly and I think will accumulate more weight at two years of
age than any other breed | know of. They are good rustlers.
Generally speaking, they are not a smooth cattle, but the ten-
dency of the breeders of this country has been toward more re-
finement. They carry more meat than the accepted dairy form
of the modern teachers, but it must be remembered that their
normal condition is meaty.

.We are milking in our dairy at Sedgeley farm about 120
cows, about 75 per cent of which are full blood cr grade Swiss.
We would like to be able to obtain all Swiss cows, as from our
experience we have found them more persistent muilkers than
other breeds and they keep in better condition on the same feed,
and, all around, are the most satisfactory cows we have been able
to obtain. The herd average of milk is 4.2 per cent. Of course,
we have found what we considered unprofitable cows among the
Swiss cattle, but by judicious weeding have attained a standard
of excellence of which we are proud.

Not the least pleasant feature in connection with the breed
is its freedom from disease. All the cows in our herd are sub-
jected to the tuberculin test before being introduced into it and
are annually tested before becoming a part of it. It is a re-
markable fact that while ten per cent of all the common cows
that we have intended to put into our herd since we commenced

110 ILLINOIS DAIRYMEN’S ASSOCIATION.

testing have reacted; not two per cent of the Swiss grades and
full bloods have reacted.

As a farmers’ cattle I think the Brown Swiss cattle are
unexcelled; as a cattle to grade up native cows they are most
prepotent ; and I am satisfied that their more general introduction
among the common herds of the country will certainly help to
improve materially the quality of the dairy cattle.

W. E. Janes, Hinsdale, Ilinois.

By the President:—Is the Chairman of Committee on
Resolutions ready?

Mr. Kimsey :—He 1s.

By the President :—I would like him to report a resolution on
the change of name, for according to the By-laws we have to give
notice one day ahead of action..

Mr. Kimsey:—I would ask the Committee on Resolutions
to meet in the rear of this hall immediately after the close of
Mr. Janes’ paper.

By the President :—Mr. Crabb of Litchfield is down for the
Ayrshire breed, is he present ?

DISCUSSION.

O :—How many pounds do those Swiss cattle give in a year,
the whole herd?

Mr. Janes:—I haven’t the statistics with me; I don’t know
as I could give it of milk. I could not give you offhand those
statistics. We keep a record of every cow and every milking of
our cows. We test all of our cows both the full blood and the
erades and keep a record of all they do every year. Weighed
immediately after milking. J have a cow at the barn here. If
you will leave your name and address with me or with the man
at the barn, I will send you a catalogue which I have now in
the hands of the printer, and will be ready in the course of a
couple of weeks.. It will give the statistics as near as possible.
We are raising our cattle for dairy purposes entirely. We fur-
nish a high grade of milk and cream to Chicago trade. I expect
we obtain the highest price paid in Chicago. The morning’s

ILLINOIS DAIRYMEN’S ASSOCIATION. eta

milk of our herd is separated and sent in as cream; the night’s
milk is bottled and sent in as whole milk. We raise our calves
from the morning’s skim milk and the evening milk is sold as
whole milk.

O :—How many listed in the catalogue?

A:—The records of, perhaps, thirty cows will be in the
catalogue.

© :—Have you a test of the cow you have here with you?

A :—Yes, sir.

QO :—What do they test in general?

A :—Average of 4.2 per cent, the average herd test. This
cow is tested rather high for the last month of 5 to 6 per cent.
It has varied between that. It is a little mite high for her, ,about
4.7 or 4.8 usually, from 50 to 55 pounds of milk. She came in
about a month ago.

© :—Between 5 and 6 per cent?

A:—Yes sir, it has been higher than we are accustomed to:
mom tat down to 5 per cent. It has been above what we
consider usual—a little abnormal.

O :—The Holstein man, his dairy test?

A:—My herd run about 3.5. They run all the way from
3.4 to 3.8, running about 38.8 at present.

© :—What are the number of pounds in the year?

A:—We have been three consecutive years with Glover,
and I think the last year—I could not say exactly—but about
9,500 pounds, including heifers and all. They made almost
400 pounds of butter for the milking period, about ten months,
and averaged about 3.4 for the year. One cow I can speak of
gave 12,318 pounds of milk, 512 pounds of butter, 80 per cent
fat, average of 3.4. That was the largest record made in Illinois
for the year that Glover tested. We had several cows in our
Memdina mace yields irom 3.7 to 4 per cent. ‘lhe first. year
I owned that cow she gave 11,102 pounds of milk, 458 pounds
of butter. During this milking year she was shipped from
Minnesota and was three days on the road. |

Sixty-five pounds a day during official test 3.5, 19 pounds

112 ILLINOIS DAIRYMEN’S ASSOCIATION.

of butter, a four-year old, made 19 pounds, four ounces, 814%
butter in 4.6 and 3.9, practically 4 per cent, four years old.

© :—You claim vitality in their milk?

_ A:—Very large, strong, vigorous animals have more vitality
iia) bine ids aaadillee

© :—What does Gurler get for his milk?

A :—Twelve cents a quart.

O :—Holstein milk?

A :—Yes sir, mostly Holstein milk. His milk is standard-
ized to 4 per cent, but gave some trouble, had to take off a little
cream to get back to 4 per cent. If we have Holstein cows and
testing 3.5 they are worth holding. It is a pretty good animal.
Holsteins, 50 pounds 38 per cent milk, you know what that means,
1% pounds of butter. In the St. Louis test it showed. Three
men limited to set amount of capital put in Holsteins. We
didn’t have any millions to back Holsteins.

© :—The Jerseys were sent down a year ahead and were
acclimated ? |

A :—Yes, I know that.

By the President :—Just a minute; one at a time.

© :—Didn’t the Jerseys people build a silo and have it filled
on the grounds at the world’s fair?

A:—I understood so.

O:—The Holsteins had to buy the silage the Jersey fellows
threw away, and the Holstein beat a Jersey on the ground.

Mr. Janes:—While this question is on in regard to Hol-
steins and Jerseys being put in the St. Louis test, we have heard
all kinds of tests in regard to comparative merits. The Brown
Swiss are quoted along with them. I understand the Brown —
Swiss in that test were all taken from one herd, and from only
an ordinary farm. The farmer was no professional, didn’t
know ariything about the feed, and he took what feed was handed
to him. It was one man doing the whole business. They have
stood on their merits.

Mr. Austin :—Isn’t it a fact a great many of the millionaires
keep Jerseys for a plaything and spend money on them at

ILLINOIS DAIRYMEN’S ASSOCIATION. 113

demonstrations. We fellows haven’t got the money to spend
for our cows. ‘The Jerseys had that. The Brown Swiss were
not foresighted enough to have things there earlier. ‘The Hol-
steins went from 85 to 45, but the Jerseys went right straight
along, for they had electric fans keeping the flies off the cows.
If the Holsteins had had the fans and been able to hold up, what
would the records have been.

O:—Mr. Janes—What cow have you here on exhibition,
what has she done the past year?

A :—She came in about a month ago; don’t know the exact
date of calving. She is milking 50 to 55 pounds of milk a day.
She is twelve years old and she refuses silage; on dry feed
entirely. Some way she doesn’t seem to take to it.

© :—She can switch her own flies?

A:—Yes sir, and pick corn fodder with any cow in the
Merde. It =is cudracteristic of the cattle to be the most quiet
cattle I know of. You can go and look at her and she will
chew her cud. I wanted to bring her up, but was afraid she
wouldn’t go down.

O :—Test?

A:—From 5 to 6 per cent. It seems to us that is abnormal.
She was put on the wagon Monday morning in order to get her
down here for Prof. Fraser. She stood up all day from 8 in the
morning until 5 in the afternoon, and she arrived last night, and
that is what she is doing now. I left a sample this morning cf
her milk. I wanted the people to see her bag full, but they had
det her oulk out.

©:—A Sample of that milk here?

A :—Yes sir. |

O :—It will be tested?

A:—Yes sir. The men in the barn are drinking the miik,
the top off.

O:—The Red Poll cattle?

A:—We have had a little experience. I didn’t advocaie
her for dairy breed. A farmer’s cow. Some good success with
grading the high bred dairy sires. Quite a number of good

114 ILLINOIS DAIRYMEN’S ASSOCIATION.

crosses, better than the Short Horn crosses to pick up. Fe
distinct dairy purposes I would not recommend them. I have
changed from Red Poll sire to Holstein and Jersey, one of each
‘They are a farmer’s cow that belong a little farther west, not or
these high price lands.

BUSINESS END OF DAIRY FARMING.

By J. P. Mason, Elgin, If.

Ladies and Gentlemen:

During the last year or two | have met a eeodanan:
farmers who live in a locality where dairy farming is not
practiced, and where land is selling for $100 to $150 per acre.
And I have always put the question to them, whether with thei:
system of farming it would pay one year with another all the
expenses of the farm, including all labor performed on the
farm, interest on capital invested, and still leave a profit.

The answer has been invariably, no! If this is so, how
is the man with limited means, or the young man who wishes
to engage in agriculture going to buy and pay for a farm.

It must be one of two things, either the system of farming
is not the best or the land is selling for more than it is worth.
Why should not the farm be run just the same as any business
venture? Not just for the simple means of making a living,
but as a business for making money. And why should not the
farmer be paid for his labor just the same as the commercial
man or manufacturer.

I do not know of any line of farming that is less speculative,
safe and sure for the average farmer, one year with another,
equal to dairy farming. We have found that our cows are our
best customers for the products of the farm, paying us the
highest market price for the same. With our unlimited whole-
sale matket for milk, prices do not firctiate Wke / teva

ILLINOIS DAIRYMEN’S ASSOCIATION. 115

in the production of beef, pork or grain. If the prices do lower
it is usually on account of an abundance of feed. When I
speak of the unlimited market for milk, | have been been a
patron of the condenser for 25 years and I can not remember
of but one or two seasons during that time when they held the
patrons down to contract. Any other time they would take all
you wanted to bring, regardless of contract, paying the same
price.

But how often we hear the cry that dairying does not pay,
and why, because it is not run on business principles. That is
why.

Too large capital and expenses for the business done, not
milk enough produced to balance it down and leave a profit.
What other business is there where you can invest $20,000 to
$40,000 and never keep track of anything—income, outgoes
and expenses—and hold together as long as farming. Not
any that I know of.

iiieweeirera few details thai need looking atter that are
essential to successful farming. One is—to know if each cow
in the herd is giving milk enough—equivalant to her feed and
care, and leave a profit; or does she cut down the profit of some
cow that does do this? It is an easy matter with the Babcock
test and scales to ascertain the performance of each cow at the
pail.

This weighing the milk will get a person interested in his
dairy work. I have found in my dairy two cows that give miik
enough so the gross receipts were equal to 1% per cent per day
of the cost of the cows, or that paid for themselves in milk in 67
days. They were two of the highest priced cows in the herd.
] also found that several of the cows would pay better than 1
per cent per day of their cost, consequently would pay for
themselves in 100 days or less. While the average of the entire
dairy in milk, gave milk enough to pay 25 per cent of their cost
in the month. Or at that rate would pay for themselves in
four months. Another detail of the business is to know how
much is invested in high priced land, how much in high priced

116 ILLINOIS DAIRYMEN’S ASSOCIATION.

machinery, how much in high priced stock, high priced feed, |
high priced labor, ete. Or in other words, keep a strict book |
account of transactions of the business, so you will know where |
you stand each and every month. Post yourself upon quality and —
yield of crops, and on the type, quality and value of stock you |
wish to keep—all of which will tend to raise the standard of |
farming. |

Now the question is, are we making the most of the oppor-_
tunity offered. For instance, over here at the experimental field —
at Edgewood, where they told Dr. Hopkins the land was so poor |
it would not gro wclover, and did he not with a little treatment —
of the soil grow a ton and a half to the acre. The fcllowing]
season it was planted to corn, and when we visitec the field in
September the general opinion of the twenty-five or thirty
farmers present was that it would yield 75 to 85 bushels per acre,
which I should judge was double or nearly triple the yield of ©
other fields in the immediate vicinity.

If the land responds so readily to treatment of that sort, if
is easy to see the benefits to be derived from the keeping of a
dairy—on the soil in this locality. Having scales near the barn
I have made it a point to determine the amount of fertility a
dairy will produce per cow in 24 hours. The cows being stabled
all of the time with the exception of half an hour or so.

And I found by weighing the manure for several days in
succession that a cow would furnish an average of 85 pounds.
The cows are heavily bedded and kept on cement floor, so al!
the fertility is saved. ‘This is one of the important factors in 4
dairy farming. :

During the past season the Department of Agriculture sent”
out a man to different states to find out the farmers’ way of
keeping up the fertility of the scil. I gave him this illustration.
For instance, take an acre of corn, say 50 bushels, which is a —
moderate yield, and would make 2800 pounds of finely ground
meal. Add to this 2800 pounds of light flaky bran, which would
make 5,600 pounds.. Now I think you would all agree with me
that 20 pounds of this mixture would make a good feed for a —

jac li 3

Ee en ee re ee Ne te Se Nee OT ee ne

ILLINOIS DAIRYMEN’S ASSOCIATION. sale

dairy cow. And an ordinary dairy on this feed would produce
a can of milk to three cows, and the fodder from which this corn
was threshed would furnish the roughage. And at this rate the
5,600 pounds would feed the three cows 98 1-3 days, or produce
Jo 1-3 cams of imilk, which at $1.00 per can is equivalent to
593.383. Now deduct the price of your bran at $14.00 per ton,
which is $19.60, and you have marketed your acre of corn for
$73.73, and still have 12 tons of fertility to put back on the land.
[ will admit that this 1s not the best way to feed a dairy, but it
is a profitable way to market the corn. You might by having
sood early cut clover hay, produce as much and perhaps more
in milk on two-thirds of the grain, but you would not receive
as much per acre of land.

DISCUSSION.

©O:—Do you use a manure spreader?

A :—Yes, sir, when it will run. It does good work in light
% well rotted manure, but in green manure we have a good
many breakages. It is not built strong enough to stand thie
strain.

O :—How large its it?

A :—It holds probably ten bushels.

O:—What will that weigh?

A:—I should judge about 2,500 pounds.

O:—How many horses?

A :—Two—sometimes three.

OQ :—What kind of spreader.

Pe te is the Kemp. Have had no experience with anv
Mther kind.

O:—When do you put your manure on the field?

A:—We haul it daily from the stable to the field, when it is
1ot too wet. If it is very muddy we put it ina pile. There is
10thing worse for land than driving over it when it is wet.

Prof. Praser:—You want to grow some clover do you not?

A:—Yes sir. We try to have a new piece of feeding each
ject oni Oren loose it on account of frost.

118 ILLINOIS DAIRYMEN’S ASSOCIATION.

©:—You can not apply your northern Illinois ideas to us
here.

A:—I do not see why. The corn will produce the most q

feed per acre, which will keep more stock and build up your }

land.

© :—It would be more valuable to use cow peas till we get
the land able to produce that.

A:—I do not know what would bring your land up faster
than this dairy business.

Mr. Lindley :—I say it would be more valuable to this part

of the state, more fertility and more manure to draw out. ‘The |

question was asked Mr. Mason if he would have rotation cf
crops, and if it would work the same way. 1 meant to illustrate
that all he said about northern Illinois would not apply to us here.

A :—What I said applies to any locality where they need a

good lot of fertility and a little bit of money.

Q:—What porportion would be the most economical for a }

farmer to do—this way or half corn.
A:—As a rule we seed our oats to clover, which seldom

equals one-third of the acreage of corn. Then we frequently ,
lose the entire crop of clover by frost—when we have to resort |

to corm entirely:
O :—What is your rotation?
A:—Corn, oats and clover. Pasture.

O :—How thick do you plant your corn to produce the most

feed for milk?

A :—Not too thick, so as to have good grain and lots of :t.

© :—How fine do you grind your corn?
A :—Just as fine as you can. Cannot get it too fine.
O :—So you can not see the cob?

A:—I want it ground so you would not know there was !

amy 1cOl- inl at
O :—What kind of erindee do you use?

A:—I use a Bousher No. 8. Mr. Haeger does the besa
custom work I ever saw done. He can tell you what machine |

he uses.

ILLINOIS DAIRYMEN’S ASSOCIATION. 119

Mr. Heager:—It’s what they call an Attrition machine.
Pennsylvania make, 24 in., one wheel turning one way Arad ae
other in the reverse direction.

A:—No. Steam.

© :—How many acres are you farming?

A :—Two hundred and sixty-five acres in our dairy business.

© :—How many cows? :

A:—We are milking at present 100 cows.

O:—How many cans of milk?

A:—We are producing at present 40 cans. We run from
38 to 40 cans during winter months.

© :—How much for a month’s milk?

A:—The January milk check is generally the highest of the
year. Last year it was $1,235, and will be no less this year.

Mr. Lindley :—Another question. You are showing us by
your experience how we ought to feed cows to produce milk?

A:—I am trying to show you how we have produced milk
from our way of feeding.

Mr. Lindley :—And your results are the best of any ones as
far as you go. One thing, it leaves a bad impression on our
farmers, the way you feed your cows. You can’t take a cow and
feed her and keep her in your dairy four or five years and feed
her like Mr. Mason does. If you intend to take a cow and feed
her to death the first year and produce every bit you can.

A:—There is no danger of feeding the cow to death or
injuring her if the feed is properly and thoroughly mixed and
bulky. JI have some registered Holstein heifers with first calf.
I feed them all the grain they will eat three times per day, and
keep a good appetite. I think it will develop them more ani
make better milkers of them.

O:—Will your cows fed like you say produce the same
amount of milk next year?

A :—They usually do better the second year.

© :—Your experience is different from mine.

Q:—Some cows will bear that kind of feed; others will go
to fat.

120 ILLINOIS DAIRYMEN’S ASSOCIATION.

A:—The big milkers do not usually get overly fat.

Mr. Newman:—Have you got any cows you have had
three or four years—fed this way? |

A:—Yes sit, some we have had eight or ten years anc |
even longer. I look at a dairy farm as a manufacturing plant. |
The cows are the machinery for turning the raw material of the
farm into the finished product, and like any other manufacturing
plant, to make it profitable, it should be run up to its full
capacity. The same with the dairy cow, if she is properly cared _
for and well fed you can bring her up to her full capacity without
fear of hurting the cow.

A. Member :—Do you think fresh corn ground is good for
them ?

A:—Yes sir. Mixed with light, flaky bran, pound for}
pound, thoroughly mixed.

Mr. Lindley :—We listened here to a professor a ulitnie = (p: t
ago on the value of feeds and the protein there was in them. He) |
told us that if you feed more protein than necessary to the pro- |
duction of milk it was wasted? Are you not wasting lots of |
feed ?

A:—I have not learned it all yet I know. |

QO :—Have you tried to find that out?

A:—Yes. Sure.

QO :—lIi the professor is right you are wasting a lot of feed?

Prof. Fraser:—He feeds a lot of bran. He gets protein
in that. No protein waste. It is carbohydrates wasted.

Mr. Lindley :—He’s got too wide a ration.

A Member :—He is losing feed value.

A :—There are a few dairies in the vicinity of Elgin that
are Aone well. One a cash renter that is producing 30 cans of | |
milk from 70 cows, another that is making 25 cans from 60 cows, —
another 22 cans from 45 cows, with one 19 from 40 cows, and 97
on. There are probably twelve or fifteen of them, and I have
taken pains to find out how they were feeding. ‘They all admitted |
they gave them all they would eat, and not get off from their
feed. They all had good clover hay. |

ILLINOIS DAIRYMEN’S ASSOCIATION. 121

Mr. Newman :—We hear a great deal of these experiments,
but I will take a man’s bank account and his farm against the
professor’s theories.

Mr. Lindley :—I don’t suppose there is a man on earth who
has been after me to try and make an appropriation for this
college more than you have. (Meaning Mr. Newman.) Now
don’t you come again.

Mr. Newman :—If the gentleman wll look at the proceec.-
ings of this association for the last five years he will find that
our plea for the college is for money to send men out into the
field just as Hopper, Glover and McLaughlin.

Mr. Lindley :—You say you don’t want theory?

Mr. Newman :—You are putting it wrong. When it comes
to a question of theory—I know this man’s farm and you know
your farm, and I say if their theories don’t agree with his Be
cal experience I will take his experience.

Mr. Lindley:—One more word on the subject of pric aes
matter, Mason has done well, the only thing is, if he had a little
more theory couldn’t he do better?

Mr. Newman:—That is what he says. He is rubbing
against the university and they are rubbing against him, and
both are improving.

Mr. Lindley :—You want to take the practical man against
che other. When the theory man leans the practical man learns
ome ae too, and it works the other way too.

A:-—That’ S ten - lit «wasnt for the professors we
wouldn’t be getting the theoretical part of it.
» Mr. Lindley:—Why doesn’t he feed their way then?

Mr. Mason :—We are accustomed to this way cf feeding,
but by getting in closer touch with our Agricultural College and
learning of the advantage of the silo, alfalfa and other CFODS, ete,
we expect to improve.

Mr. Newman :—You think you can dy better ?

A :—I do not think any of us dairymen are doing over two-
thirds of what it is possible to do on a dairy farm.

Mr. Lillie:—You mean to make it cheaper?

122 ILLINOIS DAIRYMEN’S ASSOCIATION.

A:—yYes sir. ‘That is what I mean. By doing better farni-
ing, raising larger crops, and keeping better cows. It works
both ways.

© :—How many pounds of milk can you produce per acre
per year?

A :—On our little farm of 120 acres that is rented on halves,
in 1904 we kept on an average of 46 cows, it ran a little larger
in the winter and less in summer, by buying 60 tons of bran and
oil meal, or 1 1-3 tons per cow. We raised all the corn and hay
and had some left. We produced 183 tons of milk or about 1%
tons per acre. By making the most milk in winter, when the »
price is highest, we brought up the average price of the year to
$1.3144 per 100 pounds. The bran is good for the cow and
makes a good flavored milk, and is good to build up the soil.

A. Member :—What did you get for your milk in June?

A:—For what went to the condenser we got 80 cents per
100, or 54 cents per can. The milk we shipped to Chicago, 69
cents per can clear of freight.

© :—An eight gallon can?

A:—Yes sit.

Mr. Mason:—lI have never attended a dairymen’s conven-
tion where the interest was keener for information, nor the ad-
vantages for the dairymen were better. Wuth your low price
of land, less than half what it 1s with us. And you need the fer-
tility which would soon double the capacity of your farm, also
materially tmcrease its value. While the price of mallk ieeines
same as it is with us. One can readily see the advantage of the
opportunity offered. :

Mr. Lillie:—When you turn your cows on pasture do you
take the grain away from them?

A:—We do not feed but little, but always give them some
so they will always come at milking time, and increase it as the
pastures becomes short.

A Member :—Do you raise your calves?

A:—I have-only got started on one. I will tell yousmone
about that later.

ILLINOIS DAIRYMEN’S ASSOCIATION. 128

© :—You don’t raise calves?

A:—No sir, but I intended to when I get the standard ct
my cows high enough to make it worth while.

By the President :—We will have to close this portion of the
program.

DISEASES OF COWS AND HOW TO TREAT THEM.
By Dr. D. McIntosh, University of Illinois.

Gentlemen :

I have been asked to come here to talk on the diseases of
the cow, but they are so many that it would take several weeks
to tell you about them all.

This afternoon I will talk for a short time on the udder of
the cow, because I think the derangement of that organ is more
troublesome than other diseases we have. In order to be able
to treat this organ, I will give you the outline of it.

The udder of the cow is divided into two parts, and these
again are sub-divided into four compartments, and these com-
partments, four in number, are thoroughly separated from each
other, so that one quarter may be diseased, while the other three-
fourths may be clean and perfectly healthy.

The sections of the udder are made up of glandular material,
and this glandular material is filled with cells. These cells are
lined with material known as secreting tissues. It is not nec-
essary to go into this here as it is not of much importance, and
some of it is not very well known, but the material secreted from
the blood by these cells and these vessels is converted in some
way, not very well understood, into milk. From these cells
small tubes carry the milk to the part of the udder known as
the cistern above the teats. ‘These tubes are very small and very
numerous, but they unite with one another and form larger
tubes before they reach the cistern.

124 ILLINOIS DAIRYMEN’S ASSOCIATION.

The teat of the cow 1s quite large, and there is only one
opening through it. This opening is surrounded by a thin.
layer of muscular tissue which contracts and prevents the milk
from escaping. This is a little stronger near the point of the
teat. If these muscles relax more than natural there will be a
leakage of milk from the teat. The necessary remedy is to get
a rubber band and put it on the teat, but not too tight, but tight
enough to stop the milk from leaking but not to stop the circula-
tion. This will rectify it. On the other hand, some cows, in ¥
which these muscles surrounding the teat, do not relax enough, —
are called hard milkers, and it is a difficult matter to remedy this.
The best method is to use a small milk tube first, and then a
large one. It must be kept in the teat for a time, seme be
fixed by putting a string through the eye of the tube and over
the loins. You will lose milk for a time, but it is the most
profitable method.

The causes of inflamation of the udder are injuries, such as
kicks, blows, scratches, being horned by other cows, or by the
animal having to lie on a hard floor. It may also be caused by
the animal being too fat, or by being fed on too sloppy food.
Another cause is allowing the udder to become overdistended
with milk, either before or after calving. When tiesadecr
becomes overdistended with milk inflamation ensues, causing the
glands to become hard and caked. The inflamation also causes
the milk in the udder to coagulate and separate into curds and
whey, and when the teats are drawn shreds of coagulated milk
come away mixed with the whey. Sometimes the coagulated
milk wall fill up the oriface of the teat and allow nothing to pass
through it. This is a bad complication, often destroying a part
or the whole of the udder. ‘To prevent this disease, see that the
cows udder does not become overdistended with milk before
calving. Milk out enough milk to keep it soft and no more.
This will prevent it from becoming inflamed. ‘There is a pre-
vailing idea that milking a cow before calving is an injury and
prevents or prolongs the period of calving. This is a mistake, as

ILLINOIS DAIRYMEN’S ASSOCIATION. 2s

there is nothing we can do that will interfere with nature in this
RESPECL.

When this disease occurs in the form of inflammation or
hardening, the best method is to give Epsom salts. We generally
give 1% lbs. and 1 oz. of ginger dissolved in one-half gallon of
water at one dose. It cools the system and has a beneficial effect
on local inflamation. Follow this up with ™% oz. doses of
nitrate of potassium in drinking water or bran mash. It reduces
fever and stimulates the kidneys, all helping to reduce local in-

~ Alesana esa

|

For acute cases, while the udder is hot and tender to the
feueMe anGepaininl for the animal to move, rest is one of the
first principles. The best method to do this is to get a sack—an
ordinary sack will do—and cut four holes in it for the teats to
protrude through; get four pieces of rope and attach to the ends
of the sack and tie them tight over the loins te support the
weight of the udder. We bring one rope behind the udder and
up by the edge of the tail and tie it to the nape on the loins and
you will find it is an excellent sling for the udder. It removes
the weight of the udder and reduces inflamation. Then we put
soft rags between the udder and the sack. ‘Then mix up one
ounce of acetate of lead with a quart of water. Keep the cloths
on the udder constantly wet with this. Better have some one to
attend to this night and day. Apply every half hour to do it
well, and continue for 24 hours, and usually by that time the
inflammation will be subdued and the udder in as good a con-
dition as before the inflammation took place. When it does take
place it causes coagulation of the milk in the cistern and also in
the teats. Therefore, when milking a cow in this condition,
there is nothing but whey and curds. We must keep the cow
milked out as much as possible. If we have the calf, let it suck
her, as it can draw away more milk than we can, and it will do
the calf no harm.

If we find the udder is caked and hard without any inflam-

mation being present, the treatment needed here is to give the
animal Epsom salts to clean out the system, and then run the

126 ILLINOIS DAIRYMEN’S ASSOCIATION.

parts of the udder thoroughly with soap liniment. Friction
is an excellent remedy for reduction of hardness in the early
stages. Rub thoroughly twice a day. If the udder seems to
become sore, rub without the liniment. In all cases of harden-
ine of the udder, give the animal medicine internally. Jodide
of potassium has a special action on the grandular structures of
the body and changes the condition of existing circumstances,
so we give the animal two drams of iodide of notassium in a
small brand mash twice daily, and continue for three weeks.
Remember this hardness takes time. If after this ame the

liniment has been of no service, use an absorbent ointment, 1 oz. —

vaseline, 1 dram iodine, and apply a little every second day, and
try if possible and get all the milk out. When you get it soft,
you will have the milk from it. If these conditions are thor-
oughly attended to as soon as possible, this derangement known
as inflammation and hardening of the udder does not do as much
damage as thought. If it does it 1s just because there is not a
proper idea of how to treat them. There are some who meat
them properly, but the majority do not. ‘Therefore stimulating
liniments should not be used on inflamed udders. ‘There is no
medicine that we know of that is equal to the acetate of lead
for inflammation. Ljiniments are all right on handened udders,
but entirely wrong on inflamed udders. Hot applications on
inflamed udders are better applied almost continuously until
inflammation is subdued.

We frequently have trouble with the udder forming matter.
There is, if the disease is not properly treated, danger. ‘The
abscess will have to be opened and matter removed. One part
carbolic acid and fifty parts water will do to inject into it.
Mortification sometimes occurs and it should be treated by a
veterinary.

We are troubled sometimes with hard substances forming
in the teats. ‘These little substances will get into the teat and
block up the passage. When we examine them they are
hardened glands of the udder. They become detached in some
way and find their way into the teat. If they are large enough,

a ee Te

ae

ILLINOIS DAIRYMEN’S ASSOCIATION. 127

Micvemiieno: come through. You can have a good deal of
trouble with these things. If we make any attempt to cut, we
injure the teat. ‘The best method is to use the milk tube until
they disappear. We have instruments to introduce into the
teat, but they usually do more harm than good. All that 1s
necessary to do in such a case is to draw the milk off with the
tube, until these small objects disappear, which they will.

We have another disturbance in the teats, a form of skin
disease, called acne, which gives a great deal of trouble. It is
mistaken for cowpox. There is a great difference between that
and acne. Acne is sharp at the point. Cowpox, when it starts,
goes up like a perpendicular wall. It usually rises one-eighth
inch above the surface, and after the third day serum exudes,
leaving a hollow in the center. We can tell the difference in
that way. Cowpox exhausts itself in about three weeks’ time
and does not return. Cowpox never affects the animal the
second time. If a cow having cowpox is standing in the barn
with the others, they will not take the disease. It is only gotten
by contagion or by rubbing in. ‘This trouble, acne, will appear
on the teats and udder of the cow, and sometimes on the inside
of the hind legs, and when one crops goes away, another crop
makes its appearance, and will go on from one month to another
and sometimes longer, and is very troublesome. ‘The best way
to treat this disease is to give internal medicine. With cowpox
we do little but milk with the milk tubes, you can’t stop it. Acne
is a condition of the system, necessitating giving the cow a dose
of medicine internally. We give 1 ounce Fowler’s solution of
arsenic at a dose twice daily in her food for five or six weeks.
It has no action on the milk the cow gives.

These are the principal things we find connected with the
udder of the cow, with the exception of some internal things.
The cause of the cow’s giving bitter milk is due to some chemical
change in the udder that it not well understood. You will some-
times find benefit from giving a dose of physic and changing the
food.

Any questions about the udder that you would like to ask?

128 ILLINOIS DAIRYMEN’S ASSOCIATION.

DISCUSSION.

O :—What is the cause of the cow giving thick milk, proba-

ww

bly one or two milkings, and coming regular after that time?

A:—An irritation in the grands of the udder that belong to
that treat. The best treatment for this is to give 2 drams iodide
of potassium at a dose, twice a day in bran masn.

O:—What do you use as a solution to apply to the udder
when badly caked?

A :—When cold to the touch use iodine ointment rubbed ir
thoroughly once every third day, and give two drams iodide of
potassium twice a day in bran mash until it disappears.

O:—What was your solution?

A:—We use 1 dram of iodine to 1 oz. of vaseline. Sugar
of lead when hot. Remember the difference between a caked
udder when cold to the touch, and an inflamed udder with a hot
and tender surface. The treatment is entirely different. If hot
and tender to the touch mix 1 oz. acetate of lead with a quart of
soft water and thoroughly bathe with that several! times a day.
If hard and not hot to the touch then use the iodine ointment.

O:—The best way to remove warts?

A:-—Is to tie a thread around them until they some off,
then use nitrate of silver to destroy the roots of the wart. When
the roots are destroyed, they will not grow again.

© :—The best remedy for indigestion ?

A:—Change the food as much as possible, and feed the
animal on small quantities of nutritious food. Give a dose of
E'psom salts, one and one-half pounds, to clean out the stomacn
and the general system. ‘Then give a teaspoonful of sulphate
of iron in a bran mash twice daily. If a cow or a steer is fat-
tening and shows a sign of not getting benefit from its food, a
dose of Epsom salts will be the quickest way to get it back to

ILLINOIS DAIRYMEN’S ASSOCIATION. 12)

its food again. Sometimes it is only necessary to change the
food. We can make a quicker job by giving the animal a good
dose of physic and then giving a tonic afterwards. One ounce
each of tincture of ginger and gentian in one quart of water at
a dose twice a day. These are stimulants and tonics and are
therefore used for stimulating the stomach and the acid juices.

© :—I have had some trouble with their feet getting sore?

A:—That is quite a common trouble among cows and we
don’t know the cause of it. We don’t know what produces it.
It seems to be natural to cows under certain conditions to get
inflammation between the claws and around the top of them.
It is impossible to prevent it, but we can get rid cf it. We do
that by cleaning the feet properly and bathing them with warm
water. ‘The best remedy for healing is chloride of zinc, one dram
to one-half pint of water. Bathe the parts thoroughly with it
twice a day, and keep the animals in a dry place, so that they
can t walk around much, and in a short time the feet wi!l heal.

© :—How is muriatic acid if poured on the sore?

A:—Depends on the condition. If we find a growth of
unhealthy tissue and necessitating removal by strong caustic,
muriatic acid would do, but there are some things better. You
can use pine tar. But pine tar will not remove the unhealthy
tissue, you would have to put a caustic on it, so that it will
burn off.

Ol put the pine tar on right away:
A :—That’s right.

© :—Is there any prevention for abortion?

~—

“A :—No, we have nothing very satisfactory. There is some
advantage in using one dram of carbolic acid twice a day, keeping
it up about a month, and then skipping a couple of weeks, and
so on. We have an idea that some advantage may be derived
from that. It seems almost impossible to get at the foundation

130 ILLINOIS DAIRYMEN’S ASSOCIATION.

of some of these peculiar abortions. We made experiments, a
number of years ago, by feeding twelve cows six weeks on all
the corn smut around the country. We took the secretion from
the pen where an aborted cow had been and injected it into the
vagina, and failed to produce abortion. We have tried a variety
of methods to produce this derangement, but we failed when we
did anything along that line. At the present time we have
nothing that we can say will for a certainty prevent abortion.
You must feed the cows on good nutritious food, and don’t keep
them too fat, and there is no harm whatever in giving carbolic
acid; that is, one dram at a dose twice a day and continuing 7°
for month, and then skipping two weeks and giving again, until
the period arrives for the animal to have her calf.

By the President:—We are all interested in this, but the
doctor has to go on this train. Jf you pay your dollar ans!
become a member of the association, the doctor’s address will he
published in that and you will receive it when the books are oi.

By the President :—The Committee on Resolutions will nos
report on change of name.

Read by Mr. W. R. Kimsey.

To the President and Members of the Illinois Dairymen’s Assi
ciation.

Gentlemen :—We, your Committee on Resolutions beg leave
to submit the following partial report, viz:

That in order that our official name may correspond with
the generally used name of our Association, we would recommend

that Section 1 of our By-Laws be amended by prefixing the fol-.

lowing sentence to the section as it now reads, viz: that © 1his
Association shall be known as the Illinois State Dairymen’s Asso-
CA tO iT iisnet

Resolved, That the Board of Directors elect be empowered

ILLINOIS DAIRYMEN’S ASSOCIATION. 13].

to take such legal steps as are necessary to secure the legal
change in name.

Respectfully submitted,

Walter R. Kimsey,
eC ie cece,
I’. G. Austin.

By the President :—Are you ready for the question?
mullmeravor say i. Contrary. _ Carried.

I want to congratulate the committee for giving us such a
splendid audience, but we wish there were more ladies. I will
call a meeting of the Directors of this Association at the Pacific
Tlotel at 9:30 tomorrow.

The gentlemen who have left their railroad certificates to
be fixed can get them at the Secretary’s table. ‘Those not handed
in, please do so, as the agent will be here at 5 to finish them.

THE DAIRY COW.

Iler good points pointed out by Prof. W. J. Fraser, who
will lave live cows for illustration. (Held out of doors.)

sys ILLINOIS DAIRYMEN’S ASSOCIATION.
ns Points Deficient
qo 2
SCALE OF POINTS—COW 38 ee 28
ree Er, Oo
(Zp)
( UDDER.—Capacious; full and attached
| high at the back; extending well
| forward; quarters evenly developed;
| preferably free from fleshiness;
COMitaror male) sess. es Ste ee ee DR Reel ees so Ih ie
| TEATS.—Uniform; of convenient size
| and length; placed well apart; of
Bee nearly equal diameter from base tv
Indicating | point; free from lumps, warts,
Milking J extra orifices, or leakages; throw-
Qualities | ine clean streams with reasonable
20 | pressure; rudimentary in male).... Ga Sige ee eee pete nes
| MILK VEINS.—Large, tortuous and
much branched. Milk wells large.. nc
| RUMP.—Broad at both hip and pin
| bones, indicating pelvic capacity... Mee erect fro s Pace ae
| TEMPERAMENT. — Strongly indicat-
| ing maternity; (in male masculin-
| ity) SOO atce CEC SOL MORO DEC OLOL Coad nea G0 D Bie ror ore a sR
( BARREL.—Long, deep, full at paunch
| with plenty of space between last
ribrand! po umtiOL hil Dinge pes er LOSS ee ee
| BONE.—Medium, as indicated by clean
| face and legs with smooth joints,
short cannons and long, slim tail.
| Extreme fineness undesirable ...... See rt eg [le cho 3
| WITHERS. — Narrow, smooth over
| WOODS HONG leullaere ielaetial iebedyo m4 3 54 oo Bolas i He ee
indicating | MUZZLE.—Wide, full lips ........... VM ce xe T|iortecs 32S 3
: FACE.—Broad between eyes, fiat or
Needing | CLUS ASC TAKE EINE ee ok eon a oe Oy || seeraanense | sees
Se | EYE.—Full, clear, quiet, set well for-
MVENOCL, Talon. Wal SCE Ore INSEL 5.5 gods cooe 2. al s,.che feseucael pees
| NEUK.—Medium to thin on top, and
| fair length (thicker in males and
OGROSUOG WME ASSO) fo sodeesocnnooan. GE re a3
| THROAT -Cleamng econ. aes Ripe perree reer a eos
ees EW ee A Ta init esta ean ee eee ee eae ee ery can] feo She
| HANDLING.—Skin medium thick, mel-
low, loose, not hard or papery, hair
| fine and soft, not wiry; inside of
| ears furry, switch long and silky... 5. oak

ILLINOIS DAIRYMEN’S ASSOCIATION. 1338

Points Deficient

oO
qo Dn
SCALE OF POINTS—COW BS ee £9
eee oe
7p)
( CHEST.— Deep and full, showing
plenty of lung capacity, wide on the
Hooneand tullivat thie-elbows........ SRE eae Foetal trenereoce
Indicating LEGS.—Straight, neither knock-kneed
Constitution Oreciekle WOCked 9.......0c:5s.2s-: Opin are |
and BACK.—Straight, sometimes drooping
Gee ei ace ee Dy amie Res
Health PASTERNS.—Short, strong and up-
25 AN ee eo PG DUA scree os | ak tae
GENERAL APPEARANCE.— Thrifty, |
| neatly formed, not badly marked ... iby a Paces espana ene cee

MEARRIAGE Active but mot mervous.| 6 |.....7......

( The proper balance between the diff-

| erent parts of the animal’s body, in-
Symmetry cluding general neatness and smooth-
15 ; ness of form; in males greater rela-

| tive development of shoulders, neck

| GUNG, NCBI eo oe ee) oe ae dines eee a

MGIUch Weterctre hs ee a ES eee, sO Or ia eee ne |

Other particulars in which cows vary
are not listed above because their
connection with milk production is
questionable, or at least not under-
stood. For example, the escutcheon,
rudimentaries, color, ete.

VWeeG gn Suma vei... ic... 1S:
Cale Pe Tus.

SSCWCLS TI ggg ETS Aa ae a ee Dates ec ee

Adjourned until 7:30 p. m. Wednesday evening.

134 ILLINOIS DAIRYMEN’S ASSOCIATION.

Wednesday Evening, January, 17, 1906

President in the chair.
The first on the program this evening is music by the
orchestra. Emeored.

By the President.—The Dairy Association, in bringing gen-
tlemen to talk to their organization, aim to bring men at the head
of their class, and we have gone over to Michigan, and will hear
from Mr. Lillie, who is President of the Michigan Dairymen’s
Association.

SELECTING AND BREEDING DAIRY CATTLE.

By Mr. Colen C. Little.

Mr. President, Members of the Hlinois State Dairymen’s Associa-
tion, Ladies and Gentlemen:

I wish to take this opportunity to thank the management of
the Illinois State Dairymen’s Association for inviting me down
here this evening. I came down to you more from a selfish stand-
point than any other. We have, in Michigan, inaugurated a
dairy compaign with this motive—more and better milk, butter
and cheese for Michigan. It was with the idea of getting some-
thing down here which would assist me in getting more out of
this campaign that I come here tonight. J am very glad indeed
to meet some of the dairymen and men connected with the dairy
industry of Illinois. By coming in touch with them and with
men of like caliber, it is the only chance I see of getting new ideas.

Under our new dairy law in Michigan, it is the duty of the
Dairy and Food Commissioner to foster the industry of the state,
and under this law we have begun this campaign that I have mea-
tioned here. J am frank to say, if I had the arrangenent of this
program, I would have selected a different time for this particular
subject, or a different subject for the evening, but I was brought

ILLINOIS DAIRYMEN’S ASSOCIATION. 135

up to do the things people expected of you and do the best you
could.

Selecting and breeding dairy cows. I believe it to be one
of the most important branches of dairying. When we consider
iiatecmt>t. onic. im the dairy test there, that the cost of feed
between the best and poorest Jerseys amounted to a little over
Sve i) dent mean tie cost ot production, the value of the
product amounted to but little over $2.00, which would cost
$25.00 as a difference in feed, and the same rule not only held
with the Jerseys but the Holsteins and with the Guernseys and
every other breed on exhibition there. It seems to me that any-
thine that can be said or done that will encourage the dairymen
to put some system in operation on his farm which will enable
him to select out the poor cows from the good, will be of great
benefit to dairying.

I want to apologize to you for not being prepared with a
paper upon this subject. I have here just a few notes that I must
talk from, and I am afraid that I cannot do the subject justice.

The value of a dairy cow depends on three things. First,
the quantity of milk she yields in a year, or during her period of
lactation. Second, the percent of butterfat and other solids which
she puts in that milk, and, third, the cost of keep.

We have given up the idea that we can select profitable
dairy cows by their form. We make mistakes-when we select
them by their form. I will admit that we can go into a miscella-
neous lot of cattle and select the beef cows from the dairy cows,
but whea you have divided them into these two classes, then I
don't believe we are wise enough to go into a herd of dairy cows
and select out the profitable from the unprofitable. I heard an
illustration of that. C. B. Smith of the Michigan Agricultural
College, you probably knew him. He is a practical dairyman,
brought up on a farm in New York state. He came down to my
farm at one time. We went into a back pasture to look at some
Jersey heifers. I said to him, “ Pick out the one that will make
ime best cow. He shook his head and said, “1 can’t do it.”
“Two or three years ago I could have done it, but I don’t know

136 ILLINOIS DAIRYMEN’S ASSOCIATION.

so much now.” However, that is the way with all of mss) We
don’t know so much about the looks of a dairy cow as we did a
few years ago, but why shouldn’t we expect that there is a differ-
ence in dairy cows? We can look over the other animals and find
the difference. Horses are not capable of performing the same
labor. Men are the same way. We make mistakes when we pick
them out by looks. Many a poor fellow is mistaken when he
picks out a wife by looks.

Since the invention of the Babcock test, we have a simple,
effective and accurate way of determining the value of a dairy
cow. It is because of the invention of that wonderful test that
Smith had come to the conclusion that he did not know so much
and that is the way with all of us. When you do not know
whether your judgment is correct or not, then we stick to a theory
and argue about theory, like the philosopher who argues whether
a fish put in a pail of water would increase the weight of the
water. They argued and argued the subject, and finally asked
the opinion of a man with a practical turn of mind. Take away
the water and weigh them and find out. That’s the way we are
settling the value of a dairy cow. We are simply finding out
without any question as to what she can do, and fix the value
upon her product. In the same way, we want to know how
much a dairy cow will give in a year; not the amount in a day or
in a week, or even in thirty days. We want to know how much
in a year, 365 days, or during a period of lactation. We have
got to feed her that time. I say the quantity of railk, simply the
quantity, does not determine the value. We must know how
much solids, and especially how much butterfat she puts in that
milk. We want to know the other solids as well as the butterfat,
but we know that there is almost a fixed ratio between the other
solids and the butterfat. If we determine the butterfat we know
about what the other solids are.

We have got to find out how much to keep a dairy cow on.
There is a question that is a stumbling block to the average
dairyman. He will allow that he can weigh the milk of a cow
during a period of lactation and keep a record of it; allow he

ILLINOIS DAIRYMEN’S ASSOCIATION. 137

can test that cow for butterfat two or three times during that
period, but when it comes to talking of what she eats, that is a
different proposition. Yet it is a practical question, and a ques-
tion that will not give value to the other two, unless that is de-
termined.

In weighing the milk of a dairy cow, it is better to weigh
the milk of each milking during the period of lactation, not
necessary for practical purposes, however. If we weigh the milk
one day in a week, night and morning, pick out the same day in
the week, Thursday we will say, and weigh the milk again morn-
ing and night, and make a record, you will find out a close
approximate of the actual amount of milk she yields. If you
think this isn’t so, you take the records of your experiment sta-
tion at the university, and select out Thursday, or any other day,
and multiply by seven and then get the total through, you wil
get very close to the actual yield of the milk. Take any of them
Bod dormte same taing, One day im each week, for practical
purposes is all that is necessary to weigh the milk of a cow so
you can determine her real value as a producer. I know men
who weigh once in ten days, and it works very well. They
prefer to multiply by ten than seven. If you are afraid you will
forget the time, make out a table and hang it in the dairy stable,
and that tenth day you weigh the milk. You wil! find out you
have a close record to pick out the poor cows from the good ones.

In testing for butterfat, we can’t test one milking of a cow
during a period of lactation and multiply the yield of the milk
produced in a year by that and select out our best cows, because
cows vary in the percent of fat. We have got to have an average
so we can make a proper estimate. In the early part of the period
of lactation, cows do not give quite as rich milk as they do later
on. During the latter portion of the period they give better milk.
ipeleast test three times during period. Once when they are
fresh, once in the middle, and ortce towards its close. Cows vary
from one milking to the other, and we ought not to risk a sample
from a single milking. Have a composite sample. Take sam-

ples from four consecutive milkings for one composite sample

138 ILLINOIS DAIRYMEN’S ASSOCIATION. |

and test them. If you do that three times during that period, and
get the average, you will have a close approximation.

I find that a great many people do not take samples of milk
correctly. In our creamery work we find quite a few who are
not careful in taking samples. If a man milks a cow and takes a
small amount from the top of the pail, that is richer than that at
the bottom of the pail. From the time he began to milk the
cream began to rise to the top and the layer at the top of course
is ticher. Jt is notright. Itmicht be profitable semen 1. 100!
the creameryman, but don’t fool yourself. Get an accurate
sample of milk if you can. The best way is to have two pails
and when through milking, turn from one pail to the other, and
turn it back and forth, and get a sample of milk. ‘That wiil be
more correct.

In estimating the cost of feed for a cow, the farmer cannot
afford to weigh the ration every day for every cow in his herd.
If there is anything in this world that I pride myself upon, it is
on being practical, and I believe it would be no sense to tell the
farmers to weigh the feed of the ration of each cow separate
every single day. They could not afiord to do i.e @iaee
something they would leave to our dairy schools and to our
experiment stations, and we pay the taxes to support them. But
the farmers can make a close approximation. You know about
10w much hay you feed every day. You can take that feed of
hay and put it in a sack and weigh it. You know how much of
the other roughage part of the ration, and you can take these and
weigh them. And how much grain you feed, or you ought to,
and you can weigh that. Every time you change the feed mater- —
ially, you simply make this estimate again, and you can come to
a close approximation of the feed for the dairy cow. We then
have something to base intelligent breeding upon.

Selection goes hand in hand or before breeding. It is not
good business judgment to attempt to rear the offspring of un-
profitable cows. We want to select out the unprofitable cows
and raise progeny from the profitable ones if we wish to increase
the quality of the herd.

ILLINOIS DAIRYMEN’S ASSOCIATION. 139

I have started in selecting cows. It is a simple matter. A
farmer can do this, and ought to do this in his herd. Every
since the invention of the Babcock test, people have advocated
this advanced dairy work and the farmers have been asked to
put this system in operation on the farms, it is talked from the
agricultural platform and through the agricultural press. [I am
more acquainted in Michigan, and we have some systematized
dairy communities and hold meetings. I have asked audienecs
for those who practice this system of selecting to hold up their
hands, and you would be surprised to know that in a dairy meet-
ing you could count them upon the fingers of one hand who put
this system in operation on the farms. I do not know why it 1s.
‘They believe it is too hard work and something they can’t do.
Any one can do it. Any one can run a Babcock tester. Some way,
the average farmer don’t start the machine. Lately, I have made
up to my mind there is a better way to do this. Maybe the Danish
people have got at the right method in testing and selecting dairy
cows. You know that several years ago they began a system of
this kind. JI heard it from a young man from Denmark, an
official tester, and I take his word for it. The government be-
came interested in this question. They conceived the idea they
first could get the majority of the dairymen there to put in opera-
tion this system of testing upon their cows, and if they got any
good out of it, that it must be through co-operation. They
began to organize co-operative cow testing associations in Den-
mark eight years ago. ‘The little kingdom of Denmark is about
one-fourth the size of Michigan—I don’t know about Illinois.
In eight years they have organized there, and have in operation
over 400 co-operative testing associations. The idea has taken
well. If we believe men who have been there, we can’t help but
believe it would be good to bring that system across the water,
and have it in America. People tell us, that on the average the
profit in Denmark, from this test system, has been increased 75
per cent. In numerous instances individual increases have been
LOOR per cent:

Up in Michigan the Dairy Food Department believe they

140 ILLINOIS DAIRYMEN’S ASSOCIATION.

could do nothing under the dairy law, the same under the new
dairy law which would better encourage dairying than to advocate
co-operation. Ata meeting of our State Dairymen’s Association
up at the little town in the northern part of Michigan, this sub-
ject was discussed there. The people up there seemed ripe for
something of the kind. ‘The secretary of the meeting appointed
the time and I believed it a practical idea, and I believe that we
can do something at Fremont. A short time after that, in Sep-
tember, we received word from the people up there, asking for
some one to assist in organizing a dairy test association. They
appointed an inspector who had had practical work in this system
and who went up there two days and organized the first dairy
test association in America. Since that time another one has
been organized at my home town, but there is one in practical
operation in Fremont. ‘They were fortunate in getting a man
for official tester who had been in Denmark, a Norwegian. Ihe
dairy food department asked that a record of the proceedings
and of the work of each one of the associations be filed in the
department at Lansing. They have agreed to send imspectors
whenever they can be helpful. The other day, when | was m
the Dairy and Food office, the records from this association at
Fremont came in the office. I was interested in it. It was com-
piled largely from copy used in Denmark. In one particular herd
up there the man had figures of test of cows, weight of milk, esti-
mate cost of feed, and had figured out the cost of the production
of a pound with each individual in that herd. I remember but
two of them. One cow was producing butter for 11 cents a
pound, and another cow in the same herd was producing butter
at 45 cents a pound. It is very evident to me, 1 womldmramdes
buy a heifer calf from the cow capable of producing butter for
11 cents than the one at 45 cents a pound.

In this question of breeding, I presume I am taking too much
time. You don’t know where to stop on these subjects. I will
make this short, there is something good ahead. ‘The great law
of breeding is that ~ like begets like.” There is anonmemuem
notion or maybe a law. A great many practical breeders believe

ILLINOIS DAIRYMEN’S ASSOCIATION. 141

that the daughters have the characteristics of the sire, and the
foms of the dam. I believe that ought to be put down. We
ought to know these things in our work.

The first proposition to consider is the mother cow. You
know how they go to work to select the beef that contains the
largest percent of saccharine matter, and to keep on increasing
Hicm@ernecMt OF stiear (ine samme principle holds true of the
mother cow. We want the best we can get for production. Our
record association of pure bred live stock are making a mistake
in registering everything, because pure bred. ‘They should sim-
ply register those that have proved themselves worthy by their
records, then we would have more rapid advaicement.

As | say, we want a producer for a mother cow. We want
one that has constitution enough to make splendid record, one
that’s got constitution enough to make more than one such
record. I tell you that the dairy cow that can make a good
record this year and next year and year after year, until she gets
to be an old cow, is the kind of 'a cow that we want for the mother
cOw, 1f we can get her. Her progeny will be better performers
than one who makes a good record for a short time, and then
gives out.

This mother cow should have the dairy type. Put in opera-
tion this system of testing before you begin to breed, and you
will not have very many that haven’t the dairy type when you
ccimmence to breed. “That will cull them out.

There are a great many qualities that we will not take time
to dweli upon. But one quality, she should have a good dispo-
sition to be gentle. I believe more mistakes are made along
this line with the mother cow. We have got so we judge a dairy
cow by her performance. What can she do? That largely de-
termines her value.

We work on a different principle on the dairy sire and don’t
know why we should. Pedigree and looks, and then we trust
to luck for the balance. I believe the dairy sire should be tested
in the same way as the cow. If he produces heifers that are
satisfactory, then he is valuable, if not, he is worthless, and it is

142 ILLINOIS DAIRYMEN’S ASSOCIATION.

the only true test of the dairy sire. We cannot determine his
value as readily as the dairy cow. ‘That's where the trouble
comes in. The only way to do it is to take that new sire and
breed him to only a few cows, until we determine his value. It
never pays to take a new sire and breed him to the whole herd.
You do not know the results. You are undoing the work of
years. I say, take a new sire and test him. You have got to
wait until he is four years old before you know his value. After
arriving at maturity, breed him to a few cows, and lay him on

the shelf until the heifers come fresh. Then, amd@umemmemiy, 3

can you tell the real value of a dairy sire.

He ought to be well bred. He ought to come mnenes tie
splendid dairy cow. We have got to test him. We must select
him by his breeding and his individuality and then test him. The
farmer who follows the practice of breeding to young sires exclu-
sively will never make very much advance in breeding. We
know also that some of the best dairy sires in every breed have
been slaughtered before they knew their value. When they
traced back the pedigree of Burgess and looked for the sire, they
found him hung up in the shambles. Some one had got through
with him and killed him. He was worth—why you could hardly
find his value in money that he would be worth to the Jersey
breeder had he been preserved. I say we make a mistake when
we don’t judge the dairy sire by the dairy cow. It is impossible
with a small dairyman. If there are some small breeders, let
them co-operate with their neighbor. Let a neighborhood co-
operate together and select the best dairy sire and breed him to
a very few cows, and lay him on the shelf until they find out his
heifers. When you find one that gives satisfactory results, then
you can't keep him too long.

I have simply given you here briefly some safe rules for
select breeding that are arrived at from experience, observation
and study. They must also be backed up by feeding and care.
You can’t develop experience without proper feed and care. It
is absolutely impossible. And, besides this, whiie we can put
down all the rules that experience seems to indicate that are

ILLINOIS DAIRYMEN’S ASSOCIATION. ° 143

\

necessary for the breeding and development of live stock, there
are very few real breeders. There are very few men who have
taken and bred live stock and can say that they have actually
improved the individual. A great many have taken to breeding
of live stock, and when they were through with them, left them
inferior to the ones started with. They perhaps followed rules
of breeding as good as I have laid down to you.

I wish to mention, as a closing thought, that a man to be a
real breeder, a real improver of live stock, must have something
besides rules to follow. He must have that rare quality of being
able to select out individuals that will produce desired results.
Everyone hasn’t this quality. Only a few men in the history of
the world have been real improvers of domestic live stock. We
cant all do that, but we can follow safe and sensible rules, and
hope for practical results.

I thank you.

ADDRESS.

By S. B. Shilling, President lowa State Dairy Association and President

National Dairy Union.

Mr. President, Ladies and Gentlemen:

I will confess to you that I feel very much in the air. I «lo
not know just how to talk to yon. I do not know the conditions
surrounding you here, but surrounded as I am by all the appi-
ances and the apparatus and everything in the rear to make butter
and by this magnificent audience in front of me, 2 man ought to
be able to make a pretty good speech.

I was over in Missouri two or three weeks ago—Jones was
there too—we were invited to go over there to tell them how
we showed up in the dairy districts of Hlinois and lowa. I never
talked to Jones about the matter, but owing to the lack of atten-
dance, they had some poor material for dairymen. I told thema
story over there, and, of course, I didn’t dare tell it about

144 ILLINOIS DAIRYMEN’S ASSOCIATION.

Missourt, I told them it was in Illinois. It was supposed to have
originated and taken place in IlIlnois. It was about a little child
whose parents had been engaged in farming and in the dairy
business and they had increased the value of their land to the
extent that they thought they could sell at a very large price and
go into Missouri and buy more land. In her evening devotions
of the night before, after she had thanked God for the many
blessings he had sent them, and after commending her little play-
mates to His care, she said, “And now good-bye God. We are
going over to Missouri.” I tell this story. It seems to mie to ft.

Now I never made a dairy speech in the middle of a con-
vention, but that it would all be shot to pieces before I got a
chance at it. I am not goimg to talk on the datmy questions.
Those subjects will bear telling to you two or three times I know
and then some. In lowa, we tell it at every meemme: “WVe ti,
to impress them upon the minds of the people.

I take it you people in this county are just starting into the
dairy business; not to any great extent yet. A meeting of these
dairymen here should be good in the future to you. It looks to
me as though you were interested in the subject. I don’t believe
in driving people into the dairy business. We were in the wheat
business up there until we got so poor, we didn’t dare go to town.
If we went to town, we went on the back streets because we owed
every grocery there, and were driven into dairying. It has
proved a God-send to us in the end. It is the best business we
ever struck. We would never have engaged in this business, but
we needed the money, and we have made money out of it. In-
stead of land being $40 and even $24 an acre, you have got to pay
$100 an acre. We have got to that through dairying. Our
lands are more fertile today than they have ever been. Even
with the lack of intelligence we have made money out of it.
We are only in the early stages of dairying, and do not yet know
the possibilities of the dairy cow, and what she is to us.

According to the last report from Iowa, it cost $24.00 to
keep a cows ‘The very best estimate $21.00. In the whole state
we are only making two or three dollars profit from a cow for a

ILLINOIS DAIRYMEN’S ASSOCIATION. 145

year. It is no trouble for us to show individual instances of
where farmers have received $25, $35, $50, and up to $75 as a
met return from the milk of a cow. Think what it means to us.
If every farmer in the State of lowa, where we do nothing much
Put that, what it would mean to us. What it would mean to
you. It is possible for them to do this.

I am glad Mr. Lillie gave you the first dairy test association
im@eaimerica: Great credit is due to Michigan. I saw a copy
only the day before yesterday of the report of the meeting, and
also of the constitution and by-laws from Michigan. We had
Merete wp to send it io the Chicago Dairy Produce. It
means a great thing to these people. We have all got to come
terit.

He referred to the record made at the different associations.
I do not want to stand before you and tell you it is possible for
us to do this at once. What I say is, that what is possible for
them, is possible for you and me to do with an intelligent study
of the question. Your success will depend on the amount of
imieligence you put in the business. ‘There is not a branch of
farming today that requires the intelligence, the study, that will
pay as well as the dairy industry if you put the intelligence into it.

Now when I was coming down here today it seemed to me
there has been one part overlooked a little. I am going to make
a rank statement. Brother Thurston and I were looking out of
the car windows, and I said to him., We have seen feed enough
since we left Chicago, out in the fields ,gone to waste, to winter
tie stock of the State of Illinois, if taken care of. Iam glad
it was not so rank as [ thought it was. I mean just exactly what
Meeay- You are wasting feed enough in the corn fields, and
leaving-—here is another rank statement—as | said, enough feed
to take care of the stock of Illinois in the corn you have taken
off of it. ‘There is only one way, the silo.

We have gone into the silo business, feed it almost entirely.
I don’t like to stand before an audience and say some of these
fames, | aim a farmer myself all right, but such a poor one.
Mik cattic are mot jerseys, they are all Short Horns. I wish

146 ILLINOIS DAIRYMEN’S ASSOCIATION. |

they were Jerseys or something else. I told Thurston, and while |
I don’t want to advertise any breed of cattle, I do say this: 1
always believed there was not such a thing as a Short Horn)
dairy cow, and now I know it. I have given it up and I wouldn't)
ever advise you to try it. You cannot be a dairyman and have)
the Short Horn cattle as I did.

This silo, | want to talk a few minutes about 7%. 1am feedam|
ing ensilage this winter to, I think, 53 head—50 or over. It is |
100 head of hogs, 12 head of colts that 1 am carrying, 20 acres@|
of corn in ensilage.. My milk cows get something else, a craig
ration. Of course, don’t understand me I am feeding only this]!
I can take the horses and hogs mostly through without anything)
else. I expect I would be criticized, but I ami doing that verya)
thing on 20 acres of corn. I have got the most nutritious feed)
that it 1s possible to have. It cost 62 cents a ton to put in them)
silo. I know that because I am an old bachelor—don’t tell that,

for advertising purposes—and have to hire everything done. I {
know just what that cost, 62 cents a ton to put that into the silo. |
DISCUSSION. {

OQ :—What is it worth an acre? |
A:—Not so much there as it 1s down here. It was prob- |
ably worth from $12.00 to $15.00 an acre as it stands in the field y
Take it as it runs, that may be a little high. Near $12.00. |
O :—Make money on $10.00?

i:
é

A:—That’s a question. Your lands may be richer than ours |

and don’t have to fertilize. |
© :—I raise 25 tons? ,

A :—That beats me. :

Itis rich in corn; they plant just the same as going to huck.

-
Nearly matured and leaves dead and in best possible shape. 4

can take my stock through without much else. I couldn't tell the
story too big. I was told I must not let any of the hogs have it,
and don’t let milk cows have it, for it would spoil all ae the milk. i
The milk has been used for starter ever since and never heard any —
complaint. JI was asked if I let the hogs have it? I said yes they

N

did and I never had as many pigs or as good ones in my life. —

ILLINOIS DAIRYMEN’S ASSOCIATION. 14%

Colts have it, they asked. ‘They said their teeth would fall out.
1 never had as good colts in my life as when I brought them
through on ensilage.

I said it cost 62 cents and will tell you a little bit of a story.
T am an old bachelor and will tell you how three of us built a
silo. 1 have a neighbor over about ten rods from the house and
I borrow all the tools he has, and he comes and gets them and
never says a word. I also borrow from an Irishman there and
he kicks a little, but I always go and get them again. And there
is another one there just like myself, never got any thing to lend.
t sot the machinery that filled the silo. I want to make this
statement to you. Just as sure as you get these corn crops you
are going to come up against this silo proposition. You are —
going into the dairy business and going twnto something to in-
crease your land more than anything else. When your land gets
to a high price, it isn’t worth it and you don’t get it out. But by
ensilage we are getting interest on our land where we didn’t get
i belore.

Another question. Are we getting the right raw material?
Weare threatened with destruction to our industry from a foreign
product, and I want to say to you today we sre just as serious
about the poor material we are turning out. That is an awful
statement to make, but it is a fact. Today our markets are
flooded with the poor product that is almost tnsalable. ‘There
is not enough good product to go around. Let that soak in.
You are never going to see the day you can take the entire output
of good product and have too much. You never can overdo the
dairy business. The whole thing is right upon the quality of the
product. 3 ,

But my story; it is on myself.This is not a new thing. The
taw material. I am an experienced butter maker. ‘The same
thing impressed me then. It was necessary for me to do some-
thing about the milk. So I went with the driver and tried to get
better raw material. I was young then. I am telling you this
to impress on your mind to get a better raw material. In my
green state | thought I had a little knowledge of human nature.

148 ILLINOIS DAIRYMEN’S ASSOCIATION.

This story I am going to tell you, it was five or six years before
I could see any fun init. It was a very delicate matter with me
indeed. ‘The very first place I went into was an Irish woman's.
I walked into the kitchen and went across the room and sat down,
and the first break I made settled it. 1 put my hat on the table
and commenced. I said “Ihe cream you atecemeinemce: tne
creamery is absolutely rotten.” Yes, I got out, but that hap-
pened twenty years ago and my hat is there yet. 1 do want to
put this strong to you; if you put intelligence into it the way |
you ought to, nothing will pay better in your life, but you must |
get a good raw material. You can’t be too particular. The
better you make it the more will be consumed.

I want to talk on another question, and leave it with you.
The work of the National Dairy Union, of which I am the presi-
dent. I want to say to you a few words on the subject. I shall
give no history of the work, it is known to almost all of you.

Ten years ago an organization for the purpose of protecting
the dairy interests was formed. It was to procure the prevention
of a fraudulent sale of a product taking the place of butter in the
markets of the world. At one time in its history 126 millions
of pounds were sold, and ninety per cent of that was sold as
butter. Had nothing been done, the material was unlimited; you
can see where we, as dairymen, would have been 1f we could not
have controlled it. We secured the passage of a law. After
that it dropped from 126 million to less than 50 million pounds.
The law was all we had hoped for. It accomplished more than we
had supposed. Since that time it has been a constant struggle
between the Union and the manufacturers of this product to get
their product upon the market. I am going to cut the argument
short, but I want to make a statement here. Very often the work
of the Dairy Union has been misunderstood. We have been tcld
we say it is not a reputable business. We have never taken the
position, but claim that the manufacture of oleomargarine is as
good as a dairy business is just so long as they sell it for what
it is. hat they must manutacture it and sell it for wits
and not for our product. Iam just going to bring up a few facts.

ILLINOIS DAIRYMEN’S ASSOCIATION. 149

In the first place, the oleomargarine manufacturer has got the
money to fight us. You know the Union secured 2 law and that
it was under the supervision of the Internal Revenue Depart-
ment. Ihey are an overworked department today. ‘The illegal
sales became so great that we applied to the Internal Revenue
officers to do something for us. We all know that at first the
tax on oleomargarine colored as butter there was a tax of two
cents, but that didn’t last. We finally secured an amendment to
that of ten cents on colored oleomargarine and one-fourth of a
cent on the uncolored. In the city of Chicago the sales had reach-
ed to an immense amount. In there the wholesale sales shrank
2,000 pounds. Im the city of Chicago a matter of 281,000
pounds less of butterine, to displace yours and my product of the
dairy, so you see the results are everything we wished for.

The present season a modification of the present law has been
asked for. They want to reduce the ten cent tax to four cents,
or two cents. We have to fight it, for if they are successful in
getting this modification it will mean a repeal of our law, and we
are simply lost. ‘The National Dairy Union is fighting this. We
have a man in Washington looking after it. We reach from one
end of the United States to teh other. There is not a state in the
Union but where we claim members,and it 1s so thoroughly organ-
ized, becatise we are strong enough to prevent them pushing any-
thing through the congress without our knowing it. They have
tried that, and it took just 30 days to hear from the dairymen of
the country. We have got to prevent them from passing that
law. he only protection we have is the simple fact we are or-
ganized and good and strong.

When you sell a pound of butter on your farm, you can think
you are selling the only product that is protected to you by law.
And I want to say to you, the National Dairy Union is the only
organization for the express purpose of furthering any one par-
MetMenneueresr that las b een successiul.. Ihe high prices
you are receiving this law has given you dairymen and it amounts
to millions of dollars a year. I don’t have to ask you to pass any

150 ILLINCIS DAIRYMEN’S ASSOCIATION.

resolution, for we know the Illinois State Dairymeu’s Association
sympathize with our movement.

Music by the orchestra. Encored.

By the President :—I want to impress on your minds tonight
what Mr. Shilling has said about the National Dairy Union. You,
of course, are looking to the condenser for your market, and while
this law applies only to butter, I don’t want you to think it does
not affect the prices you would be paid at the condensing factor-
ies. The condensing factory authorities, in making their prices,
they first make up their minds what the probable future butter ~
market will be, plus the value of the skim milk you leave with
them and a little more. It would affect your pocketbook as well
as mine if they should win out in this fight.

By the President:—Your organization very kindly asked
our Governor to be present with us. He first said he could, but we
received a letter stating that his appointments were so numerous
he could not be with us tonight, but has sent a very able represen-
tative, our State Food Commissioner, and under his supervision
the dairy laws of this state are supposed to be looked after. I
am very much pleased to see that Mr. Jones has looked into the
dairy side of the work in his office the last year, and has given a
good deal of time with his assistant, Mr. Patterson, to the work.
We hope some day to have a real dairyman in this position. We
will listen to Mr. Jones.

ADDRESS.
By Mr. Jones, Food Commissioner, Chicago, Ill.

Ladies and Gentelemen :—I assure you that it is with great
pleasure I appear before you this evening. When we take into
consideration the wonderful possibilities of Illinois, and what she
has done in the past 31 years, during the life time of the State

ILLINOIS DAIRYMEN’S ASSOCIATION. 151

Dairymen’s Association, and what I know has been done within
the past six years during the time I have been State Food Com-
missioner and connected with this Association in trying to build
up the dairy interests of this great state, | say, when we take into
consideration these things, we can be proud of the work that the
State Dairymen’s Association has done and is still doing.

I had a talk some time ago with Governor Deneen in regard
to the matter, and he thought he could be here in person and
address this audience and tell them of his sympathy and his views
since his advent into the office of Governor of this great state, and
had tried to assist the dairymen in every way possible about the
work of building up the dairy interests of the state.

When we take into consideration Illinois as she is, 400 miles
long north and south, an average breadth 250 miles east and west,
with not an acre but interested in the dairy business. And then
take into consideration, my citizens, the states represented here
tonight of Michigan, Wisconsin and Iowa and the pleasure we
have had in listening from them. They have told us of the silo,
what nature has done for them, and we have heard from Illinois
and what has been done there. So, my friend Shilling, these
eenemen were, Vir. Lillie, in order to build up their state, have
gone into dairying. Illinois, naturally, is a dairy state, and I take
pleasure in working here in this great state of ours to see what
has been done by the dairy.

Isn’t it true, that we have not done as well in southern I[llin-
ois as up in northern Illinois. If we had got a Newman, a Gurler
and men of that type who head this Association, and for the past
six years before that, we mifiht today have been in the front rank
of the galaxy as dairymen in this great state.

Illinois is in the front. When the Secretary of this Asso-
ciation invited me to address them, he said about 15 or 20 minutes
—25 or 30 minutes—I would like to talk a week, so you know
what's coming, and for fear I would, have written down what I
shall say. I have put in all my time enforcing the dairy and food
laws of Illinois. There is nothing that ever engaged my time

152 ILLINOIS DAIRYMEN’S ASSCCIATION.

that has given me so much pleasure. I wish each and every one
of you would write to 1623 Manhattan building and get a copy of
the next report and see what has been accomplished by the Com-
missioners the last year.

We took 5,000 samples of milk in all the principal towns of
this state, and with the exception of the months of June, July@
August and September, we have had a splendid quality of milk,
but during those months in the larger cities some of the dairymen
used formaldhyd. We found them trying to keep milk sweet
and preserve milk. You want to put this fellow behind. “Get
behind me, Satan,” for it is nothing but formaldahyd, but some
dread preservative, to doctor the milk and liable to kill the baby
and ruin the stomach of those who are weak and infirm. This
product of nature we want to preserve, but free from danger.

It is a great pleasure to meet this intelligent gathering of
dairymen, gathered here from all parts of our great state on the
31st anniversary of the Illinois State Dairymen’s Association.

Your attendance in such numbers, from all sections of the™
state, attests your zeal as well as your deep and growing interest
in an organization having for its prime object the assistance and ©
encouragement of useful education and object lessons among the
dairymen of our state as well as the dairy resources of the state.

The city of Effingham is in one of the counties in Illinois
where dairying should be fostered—the soil and climate in and
around this beautiful city is peculiarly adapted to dairying and
here is where dairying should be encouraged and fostered—in no
other part of the state can developments and growth of the dairy
interests do so much for its people as it can here in Effingham
county. For this reason more especially is it fit and proper that
this Association should meet here on this its 31st anniversary.

As State Food Commissioner of Illinois, 1 have had occas-
ion to look up the dairy conditions of Illinois, and compare them —
with the dairy conditions of our sister states, and | am proud of ©
Illinois, as by comparison she looms up and takes a first rank
among them all as a dairy state—and comparing today with six

ILLINCIS DAIRYMEN’S ASSOCIATION. 153

years ago we see that great changes have taken place in Llinois,
over four hundred creameries and two hundred cheese factories
have been buult.

In the year 1905—just past—we had over 1,700,000 milk
cows, one thonsand creameries, twenty condensers and, accord-
ing to the latest estimate, her seventeen hundred thousand cows
brought in nearly sixty millions of dollars. This increase in the
dairy industry of the state requires legislation for the regulation
of the production, manufacture and sale of dairy products, and
today the laws of the state, regulating the dairy interests of the
state, are inadequate and many of them inoperative and are out
of date, owing to the great advance made along all lines of the
dairy industry of the state.

Uniformity in dairy and food laws in the different states
would be very desirable; we are constantly annoyed by finding
spurious goods throughout the state, and in many case the; are
labeled “pure’”—the merchant has purchased them as “pure.” In
such cases it would be unjust to punish the merchant, and the
wholesaler, in many cases, are located in another state and cannot
be reached. All due credit to the interstate commerce law, but it
ereatly interferes with our work, as any one has a perfect right
to ship from one state to another any and all goods; thus we have
no control of our manufactures or jobbers; we may go to their
place of business and find goods that are adulterated, and 1f ques-
tioned regarding them, they have a ready reply that they are for
export trade, probably Indiana or Missouri. There are so many
wholesale manufacturing and jobbing houses doing business that
it would require an army of inspectors on each side of the state
to keep out all goods that do not comply with the State Food law.

If all the states had uniform laws we would not be imposed
upon to such an extent, but consider Missouri on the west with-
Steeawenne: Hood Commission, or an adequate food law.
and St. Louis, the largest manufacturing city of poor goods; it
is not surprising that some of it finds its way tuto Illinois. It
seems to me that the states not having a “pure food law,” must
necessarily be the dumping ground for all spurious goods.

154 ILLINOIS DAIRYMEN’S ASSOCIATION.

The educational feature of the dairy and food depatiment
ereatly facilitates our work, where there is one merchant who
desires to handle spurious goods there are a hundred who desire
to deal in nothing but pure goods, and all that is necessary is to
inform them of good and poor grades of goods in the market, and
J assure you they will choose the best.

This work is done largely by the inspectors, who pick up all
brands of goods not known by them to be either good or bad,
which are sent to the state food headquarters, 1623 Manhattan
building, Chicago, Ill., for analysis, the result of which is reported
both to the inspector and for the merchant from whom the sam-
ple is taken, either in a bulletin or annual report. The analysis
nay also be published in the daily press, food journals and mag-
azines, which are tor the bememt of the merchamts aomwelleceune
consumers of the various food products.

There is nothing the producer, manufacturer and jobber of
spurious food products dreads so much as publicity. Our expe-
rience along this line has been satisfactory. If the goods do not
comply with the law, and the merchant is informed of the fact
he, as a rule, returns them to the wholesale dealer or labels them
according to law.

Formerly great losses were sustained by creamery patrons
on account of inefficient buttermakers and poor milk, which were
in a great measure remedied by a system of field instruction.. But
notwithstanding all these difficulties, Hlinois has gradually forged
to the front, and leads all other states in the production, manutfac-
ture and sale of dairy products.

It is hardly necessary for me to state that Illinois stands at
the head of all other states of the union in the production, manu-
facture and sale of dairy products. Her broad, fertile prairies,
in the northern and central part of the state, her hills and valleys,
in the southern part, are alike conducive to this industry. We
are apt to forget, as Illinoisans, when we eulogize and speak in
praise of her wonderful growth in agriculture, commerce, popu-
lation, education, wealth and all that goes to make a state great

ILLINOIS DAIRYMEN’S ASSOCIATION. 155

and powerful—I say we are apt to forget that she stands ane of
the first in the galaxy of states as a dairy state.

We are apt to forget that within her confines is the Elgin
butter board that fixes the price of butter, not only here in Illinois,
but in the entire Middle West. ‘That situated as she is, almost
mid-way between the great oceans, Ilhnois has a commanding
influence in controlling the dairy markets of the Middle West, and
Chicago, being the Empire City of all this vast country, located
on Lake Michigan as she is—lllinois and Chicago—when meas-
ured by time and performance as to production and trade in dairy
products, not only as to quantity but quality, lead the markets of
the civilized world. |

I feel complimented also by having Hhnois called a dairy
state, because I know and you know that those states where the
dairy interests are the largest are the most powerful and prosper-
ous. You go into the counties of Illinois which are largely dairy
counties and you find the average value of farm lands has almost
doubled by reason of their industries. Go into the counties and
you find the farms in good condition, with good barns and good
houses and that the mortgages are pretty scarce among those
people.

It has been my good fortune, as Dairy and Food Commis-
sioner, to live in a state where the people are learning to compre-
hend and understand the character and value of the dairy
interests.

A good deal of our development in the dairy industry has
been due to the State Dairymen’s Association.I am going to refer
to this because I suppose you want to know what it 1s that has
made Illinois one of the first dairy states in the union.

It so happened that about thirty-one years ago the State
Dairymen’s Association was organized. Its members went at it
not for the purpose of placing themselves before the public, not
with any political axes to grind, but to see what they could do

156 ILLINOIS DAIRYMEN’S ASSOCIATION.

to make the Illinois cow a better cow, to make [linois milk better
milk, to make Illinois butter better butter, and to make Illinois
cheese better cheese.

For thirty-one years the association has been working along
those lines. The result has been that the Illinois cow is a lovely
animal. She is the Dairy Queen and her milk and butter is de-
clar the best.

This association grew to be of such value that it was the sub-
ject of universal comment throughout the state. Out of its meet-
ings grew the Illinois Farmers’ Institute, established July 1, 1895,
and they furnish another agency for the better education in our
state. We hold now one hundred and two, or one in every coun-
ty in the state every winter.

Practical men—not simply men who talk—but men who
know, go to the Institutes and instruct the farmers in their busi-
ness, and do not waste any time talking about politics. They
talk about cows up there and milk and what is required to make
farming successful and better farmers.

This organization has been behind the dairy and fool laws
of our state. One object of getting the State Food Commission
was to enforce the dairy and food laws of the state; another
object was to have an organization in the state whose business it
should be not only to enforce those laws but to ascertain as far
as in their judgment and experience would go, what laws were
required.

The real foundation of the whole dairy business lies in the
milk producer.The chief necessity then in improving the dairy
condition is to give the producer such knowledge of the right
methods of handling and caring for the milk that he will not only
see the necessity for such methods, but may also know how best
to accomplish this purpose.

The condensing factories have been the greatest factor in
raising the standard of milk production upon the dairy farms of
Illinois. They make certain requirements in regard to the meth-

ILLINOIS DAIRYMEN’S ASSOCIATION. 157

ods used in the production of milk delivered at their factories and
have inspectors to see that rules and regulations are carried out.

In discussing the dairy industry of Illinois it 1s necessary to
consider it in the different branches. There is probably no phase
of dairying in our state today that 1s receiving such close study or
making such active progress and improvement as that of market
milk, if we may so call it—the supplying of our cities and towns
with more and better milk. This, of course, is felt chiefly in the
more thickly populated portions of our state, where towns and
cities are growing rapidly and the work that is being done in this
branch of dairying is also growing rapidly.

The production of condensed milk in various forms is in-
creasing fast, and this commodity is being exported in increasing
proportions over all other of our dairy products, and there is evi-
dence that there will be a steady increase in the manufacture of
condensed milk in Illinois on account more especially of the large
demand for export.

The export of condensed milk during the last ten years has
been remarkable—our condensaries furnish our army and navy
largely with their supply of milk and cream and during the war
between Japan and Russia it was shipped in large quantities to
supply the armies of Japan and Russia, as well as to all other parts
of the civilized world. Illinois has the largest condensed milk
plant in the world at Dixon, and new plants are in the course of
construction.

The experience and observation of the Illinois State Food
Department has shown that every year during the past six years
that the general public have taken greater interest in the produc-
tion of clean and sanitary milk. It is a focal point of most dairy
legislation and is the most essential item in dairy manufacture
and milk condensaries.

Dairy and food inspectors, city boards of health and_ state
dairy and food inspectors are active all over the state in the
work of improvement of the sanitary condition surrounding the
production and manufacture of milk and milk products.

158 ILLINOIS DAIRYMEN’S ASSOCIATION.

Reports from these various officers, manufacturers and con-
denseries show that one of the greatest obstacles in the way of
securing improvement is the dairy barns in which these herds are
kept. Too often these dairy barns are found to be damp, dark
and poorly ventilated; the floors are a source of everlasting
odors; the lack of sunlight promotes the decomposition ,and every
particle of dust 1s loaded with germs which readily find their way
into the milk. ‘The foul odors present are absorbed by the milk
before it can be removed from the premises. The cows are more
susceptible to disease and the place, owing to its unsanitary condi-
tion, is entirely unfit for housing animals.

There seems to be some excuse for this condition of things,
as many, if not most, of these dairy barns are built before the ne-
cessity of light and ventilation, good drainage and sanitary ar-
rangements for the interior, were as well known as they are today.
Most dairymen realize this fact and would make improvements
which are not necessarily expensive ,if they knew how to go about
it. Many excellent dairy barns have been built in different parts
of the country and great improvements have been made in dairy
herds, and the milk supply of the state is far superior today to
what it was at any time during the past, as the dairymen of the
state, through these meetings of. the State Dairymen’s Associa-
tion and similar organizations throughout the state, as well as
the work that has been done and 1s being done in the Department
of the Dairy Schools at the University of Illinois, and as a result
of this educational feature the dairy products of the state are in
better condition and more wholesome than ever before in its his-
tory. :

The reputation and standing of Illinois as the leading dairy
state is in the hands of the dairymen of the state and as long as
they honestly strive to produce the best milk for the consumer, the
condensaries and the cheese factories of the state and see to it
that the milk product is kept clean and wholesome, Illinois will
always retain her position as the first dairy state in the union.

In conclusion, I want to congratulate the State Dairymen’s

ILLINOIS DAIRYMEN’S ASSOCIATION. 159

Association of Illinois on the good work they are doing in holding
up the banner of pure and wholesome dairy products as well as en-
couraging the growth and development of the dairy industries of
this great state, for there is no other organization in such close
touch with all the people of the state and in which all the people
are more interested than in those of the dairy—for from the
cradle to the grave every one of the five millions of people of this
ereat state of ours is dependent upon the dairy industry and the
production, manufacture and sale of pure and wholesome dairy
products, and I sincerely hope that our next legislature, in its
wisdom may see the necessity of helping the dairymen of the state
by giving them suitable legislation, as well as inspectors to look
after the dairy interests and funds sufficient to advertise and pub-
lish to the people of the state as well as of the civilized world the
great work that is being done and carry it on by the dairymen of
the state.

Vocal solo, Miss Ruby Bissell. Encored.

By the President:—The Secretary will now read the butter
scores scored by Mr. Carl Lee of the University.

By Mr. Caven:—A woman made the highest score on cream-
ery butter, Mrs. Alice Cooksley, of Stillman Vailey. She does
all the work connected with the making of butter, and her hus-
band takes charge of the milk. Her score is 97.

(Reads scores. )

By the President :—Our butter room will be open all tomor-
row forenoon for any one who wishes to examine il.

A. Member :—What will the lady’s premium amount to?

A :—Mr. Caven:—I can’t tell exactly. We will have to as-
certain first of Mr. Youngs, the owner of the creamery is a mem-
ber of the Elgin BoardofTrade. She will get the gold medal
offered by the Elgin Board of Trade for the buttermaker making

160 ILLINOIS DAIRYMEN’S ASSOCIATION.

the highest score at the State Dairymen’s meeting. She will be en-
titled to that medal which is the only special premium the Asso-
ciation allows. As to just what value in money her score will be
tower, icant vel wer

© :—There are premiums of salt and coloring, are there not?

A:—No; in scoring butter of course the salt and color are
points considered in the scoring. ‘There is nothing special for
those points.

Piano solo, Miss Jennie Truesdale. Ejncored.

By the President :—The railroad certificates left today are ~
all ready to be delivered. If there are amy others fo be mca,
leave them at the Secretary’s table to receive attention.

I call your attention to the class in testing tomorrow morn-
ing on ths platiorm by Mr. Lee of the State Universtiy = ar 2
o'clock; from 9 to 9:30, bring in your samples and have your
class in testing right in Effingham tomorrow morning. From that
you can form your own class later on.

We have a few more of last year’s report, the same as we are
getting this year.. If any one would like to have one, please step
up and get it.

The Chairman of the Banquet Committee would like to give
a notice at this time.

Mr. Chairman, I am requested to announce in behalf of the 7
Commercial Club of Effingham that at the close of the Associa-
tion meeting this evening, you are invited to a banquet to be given
at the Armory Hall, one block and a half east to the Court House
on Fourth street. I hope none of you will be so thoughtless to
go without your appetites. ‘The ladies there will serve at the
tables.

Mr. Newman :—A notice of that kind is best acted upon at
once. We will adjourn to the banquet.

Don’t forget the testing class in the morning at 9 o’clock.

ILLINOIS DAIRYMEN’S ASSOCIATION. 161

Bb, Moming, January, 18, 1906

Convention called to order.

President in the chair.

isVie Wee im the hall: Yes.

We will come to order and hear from Mr. Lee of our State
University. His paper will go in the records, but he wishes to tell
you a few thngs.

THE HANDLING OF SEPARATOR CREAM.

By Mr. Car! Lee, Urbana, III.

Mr. President :—I am sorry in one sense that the work is not
one that will be of such interest to you.
There is not a problem before the dairymen, creamerymen,

_ mission merchants and the consumers today that should attract

more attention than the improvement of the product made from
the hand separator, or gathered cream.

A few years ago very little was said by anyone regarding
the quality of the butter put out by the Illinois creamerymen. It
was acknowledged that a number of them were putting out butter
that would pass above the extra mark and that here and there
was a creamery that would occasonally pass below. They never
inquired into the details of the work because a small amount of
an inferior product could be handled. No questions were asked
by the commission merchants as to whether the butter was made
from whole milk or from gathered cream. Today we find that
conditions have changed. The consumer calls for a better grade
of butter and nothing but the best will be accepted. Commission
merchants want the best, but are often compelled to take what
is not just up to standard. One thing is true. the centralizing
system is increasing and the number of whole milk patrons are

162 ILLINOIS DAIRYMEN’S ASSOCIATION.

decreasing and unless something is done to improve the product.
the people will be compelled to eat a poor grade of butter.

Not long ago a merchant handed me a one-pound print of
hand separator storage butter. It was neatly done up in a wrapper
bearing the name of the manufacturer, and I am thankful to say
it was not an Illinois product. ‘The merchant wanted to kniw
what was the matter with the butter. He said, “People will not
eaimiien

A short time ago a speaker in one of our sister states boasted
of the following fact:“A few years ago Illinois made the best
butter that was made, but today the buyers of the Hast pass Illin-
ois up and call for our product .” Is this true? If so, it is time
that something is done. Being in a position to know, I would
like to state that the butter made in our best whole milk cream-
eries is equal to the best butter made in any state and that our so-
called hand separator butter is not scored off the market any more
than the butter made from the same grade of cream under simi-
lar conditions in our sister states. But we must have the co-op-
eration of creamerymen, buttermakers and farmers, and a similar
disposition existing towards those who are in position to aid and
distribute the information that will help improve the dairy condi-
tions.

Recently it was my good fortune to score the butter at a
county institute. Over fifty samples of butter entered the contest
and all of them were made in dairies scattered throughout that
county. It was a good lot of butter, representing study, care,
skill and advancement, and showed what could be made out of the
mill skimmed on the farm.

What is this subject that I am to discuss today but taking
this same cream, delivering it at one plant and making it into one
lot of butter?

The care that the cream receives while it is on the farm plays
a very important part as to the quality of the butter. In one sense
under present conditions we might say that the farmer is the man
that ripens the cream; for it is often the case that the cream con--
tains all the acid that is necessary when it reaches the creamery.

ILLINOIS DAIRYMEN’S ASSOCIATION. 165

If acid is what we are working for, all right, but we are after
flavor and in order to get that rich, creamy flavor in our butter
we must have the cream in good, clean, sweet condition.

The buttermakers in our smaller creameries can do a great
- deal toward getting the farmer to take proper care of his cream;
while the buttermaker in the larger centralizing plants can do
nothing but make butter and plenty of it.

Here are a few things the buttermakers should know and
explain to the farmer:

Barns should be kept clean.
Milking should be done under the best of conditions.

Milk should be removed from the barn to the milk house as
soon as possible after the milking 1s done and separated while it
is warm. ‘The cream should be cooled as soon as it is removed
from the milk and warm cream should never be mixed with cold
cream.

The cream should always be delivered while it is sweet, four
to six times per week in summer and three times in winter.

The farmer should skim a rich cream, from ten to twelve
peMmeneaper: —anmeared pounds of .milk... The cream-
ery does not pay anything for the skimmilk that is in the
cream. A small amount of cream can be handled to better ad-
vantage that a larger amount and there is less danger of the
richer cream becoming sour. ‘That cream, varying in per cent
of fat from 30 to 45 per cent can be handled to a better advant-
age by both farmer and creameryman. |

The separator must be handled as follows:

Read the book of instruction sent out by the separator firm.
Insist on the separator and all the utensils that come in contact
with the milk being cleaned every time they are used.

One of the reasons why so much poor cream is delivered is
because the farmer has not a suitable place to keep it.

The following plan has worked satisfactorily. It requires
an oil barrel burned out, placed in the milk house or between the
pump and the stock watering tank. Between the first and second

164 ILLINOIS DAIRYMEN’S ASSOCIATION.

hoop drill six or eight one-inch holes at equal distances. Just
below the second hoop drill one 1% inch hole. The water pipe
from the well to enter at this pomt. On the inside of the pannel
place a wooden trough to carry the water to the bottom of the
barrel. In the side of the barrel, next to the water tank and above
the third hoop, drill a two inch hole and connect this with a pipe
to carry the water to the tank. A tight box can be used in place
of the barrel. An arrangement of the above description will hold
all the cream produced upon an average farm and the cream will
be in fairly good condition for a four day per week delivery—
providing that all the water needed for the stock has been passed
through this barrel.

We often underestimate the importance of frequent deliver-
ies. The average producer of milk has not the facilities to keep
the cream more than three days and even then in a number of
cases the cream is not in a fit condition to be made into butter
of good quality. It 1s true that the cost of getting the cream to
the creamery must be considered, but it should not be done at the
expense of quality.

As a rule the best results are obtained when the cream is de-
livered by the producer or when several patrons 1n one communi-
ty take turns in delivering the cream. When this method cannot
be followed and the cream cannot be shipped by rail, do the next
best thing, that of collecting the cream by means of the regular
cream haulers. The men in charge of the wagon should know
the grade of cream desired. He should be a man that would
treat all farmers alike and 1f he found a few of the farmers were
not taking proper care of the cream, he should be able to give
them a little friendly advice.

The most satisfactory method of handling the cream on the
wagon is in the 30 gallon jacket cans, fitted up with floats. The
wagon should be covered and fitted up with springs.

The driver should be furnished with a scale with a remoy-
able cover, a stirrer, the base being of heavy rubber, to be used
to scrape down the cream from the can. The hauler should not
rinse out the farmer’s cans with water. Have one small dipper,

ILLINOIS DAIRYMEN’S ASSOCIATION. 165

a hook with the patron’s name and number and a sample case to
hold enough bottles to have one for each patron. ‘These bottles
should be the heavy one by five inch tubes in place of the long
nine inch tubes so frequently used. They hold more and are
easier to fill and empty.

Make regular trips. Call on all the patrons, except when
they have told you they would churn. Never fail to call for the
cream because the patron has a small amount and thinks he can
hold it until the next time. One gallon of off flavored cream will
spoil several gallons.

Weigh all of the patrons cream in your own pail.

Do not take out the sample for testing until you have weigh-
ed and thoroughly mixed the cream. Fill sample bottle.

Be sure your sample bottles are not mixed and that each pat-
ron is credited with the correct amount of cream.

Start early and do not stop longer than necessary.

One of the essential things that a man in charge of a hand
separator creamery should know thoroughly is the butter fat
derenminarion or cream testing. This is often the cause of a
ereat deal of trouble, especially in neighborhoods where the farm-

- ers have not the confidence in the buttermaker and where unfair

competition has been practiced. No one is free from mistakes,
but mistakes are more apt to occur when the work 1s done care-
lessly.

The system of testing cream every time it is delivered is prob-
ably the most satisfactory if plenty of time is taken, but when a
man has to crowd in fifty to one hundred samples a day after the
other work is done he cannot give it the time it requires.

1 would prefer to see a system for determining the total
amount of butter fat delivered by a patron for a week or fifteen
days by the use of the composite sample. In that case only one
fat determination would be made instead of four or several. A
number of farmers cannot understand why their cream varies
from day to day. ‘They do not consider that there are various
causes for variation in test of cream; such as changing the speed
of the bowl, temperature not always the same ,more milk going

166 ILLINOIS DAIRYMEN’S ASSOCIATION.

into the bowl one time than another and a variation in the amount
of water or skimmilk used in rinsing out the bowl, etc.

By the use of the composite they would not have as many
tests to compare.

Sufficient work has been done to show that an accurate de-
termination of butter fat delivered can be done by the composite
system.

The following tables show the results obtained by testing
cream every time it is delivered, as compared with the test of a
composite for the same period.

TABLE A
Patron’s No. of Total lb. Ave per B. fat from Per cent fat toe B. far
Number Deliveries | Cream cent fat every day pe OES eres
test posite test
Mie Anca ata 4 480.5 34.86 157.07 Ba7e 5 elie)
Dia Ran) eee aaa 4 142.5 40.9 58.30 41.5 59.14
Be Fila an rae 6 276 31.47 86.88 31 85.56
i Base Soaieaere wa. ye ie 4 159.5 39elo 62.41 39.5 63.00
Bie SE mestyens teecancis 4 dalbye5 37.81 42.53 38 42.75
Go a eins 4 99 37.12 36.75 BND BTS
(Osten hg Die a 4 118.5 39.67 49.67 Al 48.59
See tes one uate 4 404.5 21.a2 110.46 28 113:26
Derg ai woes eset 3 LAT 34.83 61.65 33.5 59.30
EO) eye ate arte seats 4 284.5 35.94 102.26 36 102.42
eo esr e 4 158 24.75 39.11 24.5 388.71
ES rag area ce 4 59 31.05 18.32 32.5 19.18
Bee ne are eee a 4 130.5 32.00 42.22 33 43.07
A SYS Saen nena men er 4 TES 38) 35.08 62.63 36 64.26
aTson Mates oe eee 4 193 28.26 54.58 29 Hag) 7
Sh (eeoirs iergea ris 4 161 35.73 57.51 34.5 ja. o.
OR ee ree sae ene 4 130.5 28.55 BH lZAe) 30 39.15
SAO ee as ore 4 EVILS 33.60 37.46 34 Beas IL
2 Oke fae oe tert. 4 40 37.99 USL BOE 15.60
insite. pc ie 3 62.5 30.67 USL Te 29.5 19-79
Dilek sehen 2 9.5 32.84 ae 33 3.14
DBT ria oan ae 4 127 35.21 44.72 34.5 43.82
DA Searek ate nore aes 4 134 30.12 40.37 29.5 39.53
Dido Se at cee eee 4 60.5 29.83 18.05 MS) 17.85
Vis Oye RS Riese i ae 4 57 25.87 14.75 26.5 dioeeieh
OMe Bebe ee oh 4 L675 34.68 58.10 35D 58.63
DSi areal eee ae 4 240 27.46 65.90 Dates) 66.00

4,310.5 1,394.37 1,435.39

ILLINOIS DAIRYMEN’S ASSOCIATION. 167

TABLE B
Patron’s No. of — Total lb. Ave. per B. fat from Per cent fat Joel B. fat
Number deliveries cream cent fat every day Cee ato
test posite test
etre r esr 6 5 492.5 32.63 160.75 32 157.6
Th Dak ie ae 5 190.5 38.86 74.03 39 74.30
o} She aaa irar se tl 308 34.18 105.31 34.5 106.26
Maas ateuenay tick 4 146.5 35.75 52.38 36.5 53.47
SS Neier Ate cw aici 5 163.5 27 od 44.98 27.5 44.96
(Oy Bae ae eae ae 4 87 34.65 30.15 34 29.58
Mdeceerostigoe os 4 132.5 35.29 46.77 35.5 47.04
Sree echus Sapecs 6 433 27.84 120.55 27.5 119.08
Bh ened hare 3 115 32.07 36.88 32 36.88
eases aay ieee 5 356 37.80 134.6 38 135.28
OA Aas Carcass terre 5 321 33.01 76.14 23.5 75.44
Iai ecto a MN 5) 76.5 29.22 22.36 29 22.19
WAS eee cs ss 5 130.5 31.14 40.64 alee 41.11
ILS ete sane 5 175 32.43 56.80 31.5 55.138
iGreen eesti ke 5 185.5 25.54 47.38 25 46.38
SG Me a 4 148 33.63 49.78 33 48.84
HOR Re Un re ct, 4 121 31.17 37.12 31.5 38.12
ieee eat ees 4 87 31.89 27.75 32 27.84
7A Sati Ft le tin eer 5 56.5 40.9 Za. EA. 40 22.6
DAS Pee tierra 2a. iane 3 51.5 34.99 18.02 34.5 nleveviedt
DSN ees A as Rune ge 5 126.5 30.27 38.30 31 39.22
Tbs A ae 5 152 25.57 38.88 26 39.52
ND abies taelane riegae ae 5 106.5 25.78 27.46 26 27.69
ZG) sy a ane 4 104.5 22.24 23.24 22 22.99
7A cleo olin 5 eT 32.12 57.92 33 58.41
DISmrerges rae tee, 5 376 34.03 127.98 35 131.60

4,819.5 1,519.88 1,519.52

168 ILLINOIS DAIRYMEN’S ASSOCIATION.

TABLE C

Milk Total B. ‘Total B.
Patron’s No.de- Lb. “CoC tet. thiet 294! Be pc eee

each de- fat every

Number liveries cream r composite com- d compo- thief
ivery 4 ay : :

posite site composite
sl Sreeaencoe sieetecaes 6 554 31.14 30.5 31 172.52 1OSeo Taal
DB oh Neaten Bi 7 UY 38.78 38.5 39 76.4 75.85 76.83
Berrie reer eo 0) 35.73 36.5 36 109.72 ALO G take
A ee eei Rayne ROSA 36.86 37 36 75.75 76.04 73.98
Dye ees ae es PD) 36.93 36 39 55.4 54.00 58.50
INE anor Ne 3 68 Bae 34.5 BoE) 22.68 23.46 DOS
Uc wear erorhswace Gen ours 23.0% Z2oe0 20 88.17 94.86 98.58
CRT ae eNO 4 372 26.4 25.5 26.5 Sey 94.86 98.58

Oe beeches aus 97 Boute 35 33.5 66.44 65.01 66
UO revere Dee meoule Dow 34 33.5°.. 105,99) 21:06:42" 2 0s 6
cl alncay ote ieemtens ws 3 TUS 18.68 19 18 14.48 Late 13.95
ILIAD eolerees aman On 2916.5 222k as) DAS 66.06 66.71 Goto
NR ees cies 6 89 30.91 30.5 Salt Ze om 2.15 2a
Ae ns ee were Ge Ors 32.45 32.5 oe 58.26 58.34 57.44
Ma meee seat eens pt One eel2e> 32.62 eee Bi 56.28 56.06 55.20
dE Giese asin oh A Ag 26.65 26 26 39.18 38.22 38.22
ETO AoA er nt De HAAN 33.2 oor) 33 64.74 65.16 64.19
al Sietitcan (saree coerce Be AE 28.63 28.5 29 32.64 32.49 33.06
IOS. atime (ted Fpmeinenle yarn 34.42 34.5 Bon 42.17 42.26 41.04
Ae ee ae 6 54 42.81 43.5 44 Dele, 23.49 2On0G
ee Sere ee 4 63 368 36.5 Br RAS 2. Zora
Dees aes Foie 6 99 34.89 36 ODED 34.55 35.64 Sale
ran segs Mts 7 93 27.33 28 27.5 25.42 26.04 25.58
DA ae ieee vos ieee Ae S25) 24.05 24 24 38.12 28.04 28.04
agi Sern es Ge AS) 23.07 2S 23 Bone, BY S202
OD A cm 6 94.5 26.48 26 27 25.03 2A Da 2512,
DO EE NOR Ames WA 34.34 30.5 34.5 48.42 47.24 48.65

LEP Matra De ists eo WOSOES 30.98 31.5 dl 164.13 169.945) 7225

1,687.29 1,675.70 1672.99

ILLINOIS DAIRYMEN’S ASSOCIATION. 169
TABLE D

Milk Total B. Total B.
Patton's Novde Lb. 22'S CC tot thief 19t! B- tec C fat Milk

Number liveries cream ae < composite com- ayer compo- thief
ivery : ay ;
posite site composite
lyse, Spee 6 497 33.83 34 34 IGS N6S:98 — 4168.98
Desh e 2% Oi 18125 41.26 42 41 74.89 76.23 74.42
hey cece, goa eg 6 342.5 34.31 34.5 34 IC La Se TEI 9245)
Abe re Ac eee en 4 156 30.20 36 34.5 54.97 56.16 53.82
Danetiue eee eas 6 249.5 35.03 35 34.5 87.41 87.33 86.08
Oe pe seat 33m 3 75.5 35.37 35.5 34.5 26.71 26.80 26.05
t CeRRiaeae tears 5 359 24.97 25.5 25 89.65 91.55 89.75
oer aetanae 5 416.5 24.35 24.5 24 101.41 102.04 99.96
Bae Sate atc Ae Alay 40.72 40.5 39.5 53.70 53.46 52.14
BS eee a 4 259 34.27 34.5 33 88.77 89.36 85.47
Tere arc a. 5 Dit whe 22.44 23 21.5 25.58 26.22 24.51
12 See Sale Seer 4 305.5 22.45 22.5 22.5 68.60 68.74 68.74
Maratea. acess lest Ge ralloae 30.79 30.5 30.5 41.73 41.33 41.338
J sate yas Soe Oe azo 29.40 29 29 73.83 CALCD 72.09
JURE ee tee SBOE 33.10 33 33 99.8 99.50 99.50
HONS ects en ctkeet Sine As 28.24 28 28 44.35 43.96 43.96
LT i aN en a 4 158 34.49 34.5 34 52.78 52.79 52.02
SS Sle cereleain vai ae Sadly) 34.54 34 34.5 41.11 40.46 41.06
2 Ls Serica Webern A a) SILLS 31.5 32.5 66.63 66.15 68.25
72) Ses aeRO 6 83.5 35.35 35 35.5 29.52 29.23 29.64
72 UM betes ar aaa Sass 39.45 39 39 46.56 46.02 46.02
Die hans Soke a Lees 6 84 37.68 38 37 31.65 31.92 31.08
748% ERG Ne ata 6 96.5 28.34 29.5 28 27.35 28.47 27.02
As acer st 4 144 BT all 29.5 29 39.89 42.48 41.76

DIE ih eae Ratha, 6 224 Zo.99 25.5 25 57.22 57.12 56
AS We Se oaee ihe al 12 24 24.5 24 2.88 2.04 2.88
iT aeianeeee Baan 4 145.5 34.12 34.5 34 49.65 50.20 49.47
PA Sm airs: 461 30.41 30 30 140.22 13.83 13.88

1,679.29 1,684.22 1,659.68

170 ILLINOIS DAIRYMEN’S ASSOCIATION.

In tables A and B the composite samples were taken by means
of a milk thief. In C and D an additional composite sample was
taken by means of the cubic centimeter system.

The results of the above tables were obtained by handling the
cream delivered by thirty of the patrons of the University of
Illinois creamery.

Briefly the system 1s described as follows:

Use one-half pint bottles for composite sample Jars.

Paint the number plainly on each jar, or write the number
on a gummed label. In either case cover the number with two
or three coats of chilac in order to prevent it from being washed
off.

Place these jars in a rack near the weighing can, where they
may be looked up if necessary.To each jar add the same amount
of preservative as would be needed for milk.

For the patrons that deliver the cream to the factory, use
an ordinary milk thief to sample the cream with. Always pour
the cream into the weigh can to be weighed and sampled.

Regarding the handling of the samples brought in by the
cream-haulers—the number on the composite sample jar should
be the same as on the corresponding bottle in the driver’s case,
for the same patron.

Do not attempt to handle a lot of bottles without numbers
on them.

To handle a composite sample from a driver’s case one should
take out an aliquot part of the number of pounds of cream col-
lected from the patron.It would not do to empty all of the samples
into the composite jar. For the driver is to fill his bottle, no mat-
ter how many pounds of cream the farmer has; but instead take
a 25 c.c. burette and for every hundred pounds of cream take
out a certain number of cubic centimeters. Govern the amount
taken out for each patron by the amount of cream he produces.
The one-half pint sample jars should be from one-third to three-
fourths full at testing time.

For instance—farmer A, B and C produce respectively 33,
100 and 150 pounds of cream as an average every two days;

ee ee ee

se. oo ee

Sas ee ae en se ee ae Se eS eee eee

ILLINOIS DAIRYMEN’S ASSOCIATION. aC

cream being collected seven times during the testing period of fif-
teen days. or A, take out one c. c. for every pound of cream;
for B, one c. c. for every four pounds and for C, one c. c. for every
six pounds, etc. It is a good plan to mark on the sample bottle
Ee G © reqtired as it must be constant. If it is one to one, or
one to four, it must be thesame for each delivery. From the above
we find that A would have 210 pounds of cream and 210 c. c. in
composite sample jar at the end of seven deliveries, providing the
30 pounds in two days was constant.
B—700 Ibs. and 175 c. ¢.
~C—1050 lbs. and 150 c. c.

The buttermaker should always weigh the cream brought in
by the haulers and also take a sample for butter fat determina-
tion. This gives check on the work.

In order to get at the number of pounds of butter fat taken
in during the day, use the same method that you would use for one
patron, 1. e€., a composite sample of the cream delivered.

The cream and preservative should be well mixed and after
each new addition of cream the sample should be thoroughly
mixed by a rotary motion of the bottle

Keep the jar covered to prevent drying. Prepare the sam-
ples for testing by placing them in warm water at a temperature
of 120. Do not get the water too warm. After the cream has
been warmed it becomes less viscous and will more readily mix
greater a sthe per cent of fat and acidity increases.

Weigh out 18 grams of cream by pipette. It must not be
measured because the amount of fat contained in cream is large
enough to change the specific gravity and variation becomes
greater a sthe per cent of fat and acidity increases.

Use the straight-neck Babcock bottle, graduated to hold per-
cents. Never weigh out nine grams of cream in a bottle gradu-
ated for 18 grams and double the reading. Bottles can be ob-
tained which will give direct reading when 9 grams are used.

To each bottle containing the 18 grams of cream, add 17.6
ce. c. of acid and thoroughly mix by gentle rotation of the bottle
and before placing the bottles in the machine add to each a

172 ILLINOIS DAIRYMEN’S ASSOCIATION.

sufficient amount of water at a temperature of 120 to 140 to float
the fat to the neck of the bottle, whirl for five minues at regulia-
tion speed 1,000 R. P. M. for twenty-four bottle machine. Add
enough water of the same temperature as before to bring the
column of fat within the graduation, and whirl auother minute
or two. Make the reading while the temperature of the fat is
between 120 and 140. Avoid getting the sample too warm. The
cream tests are often dark, having a burnt appearance due to the
tester overheating the sample.

A good deal has been said and written about the handling
of the cream after it reaches the creamery and yet we know very
little about it, for it is yet in its experimental age. We all know
that the practical dairyman should be one who has studied the
problems involved and has ascertained that cream once spoiled
cannot be brought back to its original flavor by anything that 1s
within the power of the buttermaker. The day cannot come too
soon when every farmer, who milks because cows give milk, sells
cream because he has it to sell and finds fault with the creamery-
men because he thinks he is not getting enough, will kick himself
out of the dairy business. It is true that competition is the life
of trade, but in the creamery business it 1s often the loss of qual-
ity. Just think what it would mean to the dairy interest in gen-
eral if we should all resolve to work for quality and not for quan-
tity. It does not add anything to the buttermaker’s credit when
he boasts that he has increased the business of the creamery, if he
has paid no attention to the quality of work done. Has he been
very careful in ripening the cream, handling the starter, using
the acid test ete.

For the creameries handling both whole milk and cream
the work should be done about as follows:

Get the cream patrons to bring in the cream while it is sweez
and deliver in the morning while the milk is being delivered. Mix
the sweet cream with the milk in the receiving vat and run it
through the separator. lhe cream that has taken omeacim
should not be mixed with the cream in the vat until that cream
has ripened, because a small amount of unripened cream can be

ILLINOIS DAIRYMEN’S ASSOCIATION. 173

mixed with a larger amount of ripened cream without serious
result, while on the other hand the sour cream would act as a
starter—giving undesirable results.

The larger centralizing plants and smaller hand separator
creameries generally have a system of their own. Good methods
of doing work vary, but for those without any definite system to
govern their work, I would suggest the following plan, regarding
the handling of the cream in the creamery.

Insist on having the patrons deliver the cream often, and
that it is sweet and clean, containing over 30 per cent butter fat.

Reject all poor, off-flavored cream, for you owe this to the
patrons who are producing the good cream.

Grade the cream so as to get the cleanest in the cream vat
first and to this add your liberal amount of starter. After ripen-
ing this cream for several hours, or until you have control of the
flavor, mix in the balance of the cream and continue ripening until
45 per cent of acid has been developed. ‘The cream should then
be cooled. During the summer season it should be cooled 48 de-
grees F. and held for several hours at that temperature before it
is churned.

The importance of using starters in ripening and improving
hand separator cream should not be overlooked. Do not think
that because the cream is sour it does not need the starter. It has
been found that starter will improve the flavor of the butter made
from sour separator cream whether the cream is pasteurized or
unpasteurized. Let us consider for a few minutes the handling
of the cream when pasteurizers are used. Better and more effi-
cient work can be done when handling cream containing 82 per
cent or more of butter fat. In that case more starter could be
used and the curdling of the cream which takes place in pasteur-
izing sour cream, could be reduced. The man in charge of the
pasturizer should understand why cream is pasteurized and how
each particular machine should be handled. Different makes vary
as to the general effect upon the cream. Points to be considered
im an efficient pasteurizzer for handling cream containing a high
per cent of acid and other objectionable flavors are:

174 ILLINOIS DAIRYMEN’S ASSOCIATION.

Aeraton. This is very essential. Pasteurize the cream with
as little curdling as possible. Avoid exposing large quantities of
cream to a small heating surface. An efficient cooler in opera-
tion with the pasteurizer is needed. The cooler should be of
sufficient cooling capacity to allow the pasteurizer to be operated
at its full capacity.

The cream should be thoroughly mixed before it is allowed
to flow into the pasteurizer. Observe directions pertaining to the
starting of the machine. ‘The first cream in the machine should
not be heated to regular pasteurizing temperature, but start the
flow of cream into the pasteurizer in time to force the first cream
into the cooler at a temperature of 140 degrees F ,and rapidly
increase the temperature to 170 to 185 F.

It is apparent that the curdling of sour hand-separator cream
is greater as the percent of butter fat decreases and acidity in-
creases. Also that the curdling of the first cream entering the
pasteurizer is greater if it is heated to 170 or 180 degdees F, in-
stead of 140, before it leaves the machine.

Pasteurized sour cream should be cooled to a lower temper-
ature for churning than the same grade of unpastuerized cream.
It should be held at low temperature for some time in order to
give results desired. In the factories where the cream warms
again after it has once cooled, it should be cooled so that at churn-
ing time the temperature will be 48 degrees F.

The excessive loss of butter fat in buttermilk from pasteur-
ized sour cream can, by the above method, be reduced to the mini-
mum. The pasteurization of sour cream containing less than 30
or 382 per cent of butter fat will curdle part of the casein in the
cream. ‘The curdled particles of casein will contain a cettain
amount of fat which can not be incorporated with the butter ob- |
tained by churning; hence a greater loss. Results of several
tests show that the curdled casein will contain in the neighbor-
hood of 20 per cent of fat and in a few cases as high as 30 per
cent has been found.

The following table shows the acidity of the cream and the

ILLINOIS DAIRYMEN’S ASSOCIATION. 175

average per cent of fat and shows the loss in the buttermilk
when part was pasteurized and part was not.

We find where the cream contained the higher per cent of
fat no curdling took place and the loss in butter fat was about the
same. Where the per cent of fat was lower the loss of butter
fat was considerably higher. |

Vat Percent Per Percent Temp. Hours held Temp. Pasteurized Effect on

No. acidity cent fat starter cooled to cold churned Temp. cream
il oO . 28 None 44F, 10 47 160 to eurdled .
Dede. 98 5 44 8 47 ae
3 64 28 9) 44 12 48 170 os
ie | 95 4 44 8 48 ae
5 63 35 : a 8 = 165 ‘‘ did not cur.
6 69 29 5 44 10 48 175
ie he 580 4 44 2 48 i
8 70 30 4 44 12 47 170 os
ee TO) 8? 4 44 10 48 ee ere

10 .68 30 4 44 12 48 170 ecurdled
Loss B. Fat in Buttermilk
Unpasteurized Pasteurized

15 8

.10 6

.10 9)

elk) 6

.10 2

FAY) 4

.08 il

.08 15

10 20

05 o0

By the President :—In my appointment of committee on nom-
inations, | made the chairman J. P. Mason, of Elgin. We want
him very much in this association, and he is made of that kind of
stuff that will not recommend his own name, so I will appoint
some one else in his place under the circumstances. I will name
Mr. Upton, of Effingham. I wish them to report after the next
paper.

176 ILLINOIS DAIRYMEN’S ASSOCIATION.

The next on the program is the handling of milk for city
milk supply and that of milk on the farm, by Mr. Benj. Hauk,
of St. Louts.Mr. Hauk is unable to be present and has handed his
paper to Mr. Trueman and will be read in connection with his
Own paper. : |

THE HANDLING OF MILK FOR THE CITY MILK SUPPLY.

By Mr. Benj. Hauk, of St. Louis, Mo.

For the past fifteen years I have been identified with one of
the largest milk companies in the city of St. Louis, and during
that time there has been many changes in the handling of the raw
product, both by the producer and by the distributor to the con-
sumer.

The old way of handling the milk for distribution to the
consumer was, the milk would be received by us in and under all
conditions; some would be warm, and there would be all varia-
tions in the percentage of butter fat. This milk would be all
dumped together, put in ice boxes filled with ice and water. The
next morning it would be distributed in the ordinary eight gal-
lon cans and served to customers in the old way of dipping from
the can into any old vessel the housewife might find convenient
the minute the driver called. A great many 01 “pieces veces
would be unfit for the recetving of milk, and the results were in a
very few hours the milk would become turned. Complaints were
numerous in those days, but since then, vast progress has been
made, as stated before.

At the present time we have our milk shipped, mostly from
our own stations in the country, where the milk is properly hand-
led and taken care of. I especially refer to the stations along
the Vandalia line, which are under the special supervision of a
man who is thoroughly competent in the milk industry.

This party has several creameries along the Vandalia road,
all of which are equipped with the most modern machinery for

ILLINOIS DAIRYMEN’S ASSOCIATION. ei

handling the product. The milk is delivered to these plants in
the morning, and the morning and evening’s milk are kept separ:
ate. Ihe milk is then weighed, tested, put through a modern
sanitary filter, through a pasteurizer and heated to a temperature
of 100 degrees, flows over a modern aerator and cooler, is cooled
down by the means of brine to a temperature of 35 degrees, or
lower, put into cans which are stored in a refrigerator room, cool-
ed by artificial refrigeration and are held there until train time.
| By this method the milk reaches the dairy within a few
hours and the temperature of the milk and cream when received
is about 40 degrees. Getting the milk into this condition direct
from our stations enables us to take the proper care of it at our
end of the line, which we do by refiltering and repasteurizing,
which is immediately bottled by a modern bottling machine and
put in cold storage, when it is ready for delivery.
By this improved method of handling the milk, we are able
to give our customers a quality of milk and cream that in pre-
vious years was unknown.
If there are any person or persons present who are interested
in the shipping of milk and cream for the city supply, I urgently
ares them to take every precaution they possibly can to see
ri the milk at their end of the line is properly taken care of, and
I sincerely trust there will be other shippers who will carry out
similar plans for the handling of their product as our friend has
been doing along the Vandalia line, by equipping their stations
in such a way that not only will they be profitable to themselves,
but beneficial and profitable to the dairy they ship to in the city.
: Thanking you very kindly for the attention you have paid
to the reading of my address, which I assure you is appreciated,
and which some day I may be able to reciprocate, I am, yours
ian, Ben C. Hauk.

————

178 ILLINOIS DAIRYMEN’S ASSOCIATION.

CARE OF MILK ON THE FARM.

By J. M. Trueman, of Urbana, III.

By the President :—I would say that Mr. Trueman is the
gentleman who works on the staff of the University, and largely
the past year in the city milk supply work of Chicago. Mr. True:
man.

Mr. President: J am very glad to have your patience be:
spoken for me. ‘This is the first time I have addressed an Illin-
ois audience of farmers, as I have only been in the state since the
first of last April. I rather feel it is my introduction to the dairys
men of the state.

I began making speeches at Farmers’ Institutes fifteen years
ago in Nova Scotia. Since that time I have attended conventions
and farmers’ institutes and lived in New York, Pennsylvania and
South Dakota. You know that “a rolling stone’ don’t amoung
to much. I must say that the conventions I have attended ia
other states and the experiences I have had with farmers have
always been good. I do want to say to the farmers of Effing=
ham county and to the Dairymen’s Association of the State of
Illinois [ have more than enjoyed myself yesterday and today up
to the present moment in this convention. The banquet given us
last night I assure you I thoroughly enjoyed the good things to
eat, and enjoyed more the hearty feeling of good fellowship that
prompted the committee to tender us that banquet. (Applause. )
We appreciate your generosity, your fellowship and hearty wel
come you have given us, and I think that my work in Illinois is
going to be delightful among such delightful people. But I will
get to work. }

Rather than go wading around, and not say what I want to,
I will have to stick pretty close to the manuscript. After I had
written it, it wouldn’t fit the name, sol had to make a new nam
for it, and haev called it “Relation of the Farmer to Bettes
Milk.”

ILLINOIS DAIRYMEN’S ASSOCIATION. ~ 179

i}
{

I would like to make a statement about what Mr. Lee said
Pmmeoment aco: 1 want to say to you here that one
thing that makes our work unpleasant, that makes me say that
if ever I get out of this work, back on the farm I will go, is to
‘spend our time nights trying to get the work ready for the stud-
‘ents, planning work for the people at home or in field work, and
‘then have them as suspicious of us as though we wanted to injure
them. We are not selling patent medicines, lightning rods or
hand separators. We are honest and square. We may some-

ti ve vision Ww us Vv
times have visions, but you don’t follow us very far

THE RELATION OF THE FARMER TO BETTER MILK.

By J. M. Trueman, University of Illinois.

i a

: Almost every issue of every dairy paper contains an article
or a paragraph on this subject. Rules for producing clean milk
have been written and rewritten time and again. There can be
no doubt that this continued repetition has produced some effect,
and that more dairies are producing clean milk than was the case
ten years ago. I will not, therefore, in this address, take up the
detailed account of how milk should be handled on the farm, but
rather attempt to get at some of the reasons for present conditions
and seek for some remedy that may be applied to the general situa-
tion.

In beginning the discussion of this problem we must first
settle a few questions that are often asked by the farmer. First—
does the milk that is produced on the ordinary dairy farm con-
tain much dirt anyway? ‘The barns ar e no worse than they have
been for years; why all this sudden outcry against the present
conditions? Without stopping to explain the suddenness of the
outcry, let me ask the farmer a few questions. Is your barnyard
drained and graded, so that the cows are not obliged to wade
knee deep in mud and manure? Is your barn well lighted and
ventilated, so that the air may be pure and so that you can see

180 ILLINOIS DAIRYMEN’S ASSOCIATION.

the cobwebs and dust if there be any? Is the ceiling over the cow
stalls tight so that dust does not fall on he cow and in the milk |
pail? Is the floor dr yand smooth, so that 1t may be easily kept |
clean? If such conditions do not exist then we know that you”
are heavily handicapped in your work. It is not possible tom

produce clean milk from dirty cows, dirty barns and dirty muilk-

ers. I wish I could say that very few barns in Illinois are in that |

condition, but I cannot. The great majority are in such shape
that the production of clean milk is well nigh impossible even
when the farmer has the best of intentions.

But what about the actual condition of the milk as we fad

it in our creameries and on our tables? Do we really find that its
condition 1s not right? In a great many cases an examination
of the inside of the can after the milk is emptied will show a large
amount of dirt on the bottom, and if the bottled milk is allowed to
stand for an hour or more, all kinds of dirt may be seen through
the bottom of the bottle. Even milk bottled in the large cities
by reputable firms often contains enough dirt to be easily seen by
the naked eye, and we consider that about 50 per cent of the dirt
getting into the milk is soluble. In more than 50 per cent of the
glasses of milk I buy at the restaurants in our cities I find that
fine, rich deposit in the bottom of the glass. I would have no
objection to the deposit on my garden, but scarcely appreciate it
in the milk.

We must admit, therefore, that a large part of the milk is
far from clean, but supposing that 1s true, what difference does
it make? Our fathers have used that kind of milk for genera-
tions and the previous generations are said to be healthier than
ours. Of course that is not altogether true, and if it was true it
would only prove that the former generations had not lived and
eaten in such a way as to give health and strength to their descen-
dants. Will the milk hurt anyone? Is it dangerous to use it?
Can we not make good butter and cheese from it? If it is per-
fectly healthy and we have lately become squeamish about the
matter, and been working up a fad, let us admit it and cease to
harrow up the feelings of the farmer by telliqe gam

ILLINOIS DAIRYMEN’S ASSOCIATION. 181

}

iis milk contains 200,000 bacteria in every twenty-five
ieee and is mot ft for human food. Although some
peuple, may have been extreme in their denunciation of
ordinary milk, the fact remains that it is only wholesome for peo-
ple with strong digestive apparatus. The rugged country boy
who secured a good start in life on the milk nature provided for
him may switch over on to cow’s milk and do very well on that
which is not produced under good conditions. The same milk
may be poison to his little cousin in the city, who has not the other
ideal conditions to help him that the country boy has. But even
in the country we often see the little fellows succumb and who
knows but what the poor milk even there had its share in decid-
ing the battle against the little fighter. It has been found in the
last few years that the death rate among children in the crowded
cities may be very materially lowered by furnishing them wit
pure milk and leaving all other conditions unchanged. ‘The fact
is this, impure milk is always dangerous, and especially so to small
children and for invalids. Again, no matter how good a man’s
digestion may be it 1s not appetizing, to say the least, to find that
dark deposit in the bottom of your glass after drinking a half
pint of milk.

We must, furthermore, admit then that the milk is not only
lirty, but that it is unwholesome. Are we, therefore, to condemn
he farmer utterly and go after him without mercy ?In order to
est his attitude toward the subject we will visit him and tell him
10w matters stand. We approach him with confidence and say,
“The public is demanding cleaner milk. ‘They have found out
hat the milk you have been giving them is not wholesome, and
we expect you to remodel your barn, to clean up your barnyard,
© have your cows tested and to use the latest sanitary methods in
milking.” Fle turns on us like a flash and says, “No, sir, I can’t
ford to do any such thing; there’s not enough money in it .and
‘urthermore I propose to run my own business, my own way,
without getting orders from anyone.”

Now, although we know that is not just the right attitude,
we do not feel like condemning the farmer wholly for his feelings.

182 ' ILLINOIS DAIRYMEN’S ASSOCIATION.

Every farmer does not feel that way. We have all over this)
country men who are doing their best not only to meet the demand |
for better milk, but fo create a demand, Av tewaimen ay io were |
favorably situated or had the pluck to undertake the work, have |
established sanitary dairies that are the pride of every man who |
is working for better milk. Our own state contains a number to/
which we can point with satisfaction that are models in every |
way. These models, however, have not always proved an inspir- |
ation to the farmer. He has read about the expensive stables and.
dairy houses; about the great amount of labor employed and the

expensive apparatus used, and it has discouraged him. He has.
not the capital to do the things that way. Perhaps he has not
the business ability. He is a plain, level headed farmer and
knows that he could easily spend more money on his dairy than.
he could get back, so he takes the safe course and continues on in
the old way.

But the old way will not always do. ‘There is a movement’
afoot that has the whole force of an awakened nation behind it,
that demands pure food and milk will not be left out. A few
weeks ago in talking with a manager of a large restaurant in a!
large city in a neighboring state, he said with great emphasis: “TI,
can get good meat and good fruit and good vegetables, but I can ~
not get good cream and butter. Why is it? _ What was I to tell
that man? That the farmers of this great progressive country |
do not care enough about the milk they produce to keep it clean? |
Or was I to tell him that the dealer from whom he bought his sup-—
plies does not run his creamery right and spoils the cream in get-
ting it separated from the milk and in pasteurizing it. Or was I
to lay the fault at the door of the hurried business man who car
not take time to demand that he be given a good article, but eats
the poor cream and the rancid butter and grumbles his way back
to business. Asa matter of fact there is fault in all three places,
and you must not put it all on the farmer. It 1s with him, however,
that I must deal today and leave the careless creameryman and the
unthinking public to a future time.

The same restaurant manager referred to above, objects seri-

| ILLINOIS DAIRYMEN’S ASSOCIATION. 183

ously to pasteurized cream for his coffee unless the work has been
arefully done. IJ wonder if you know why milk and cream are
ver pasteurized? It is not because pasteurization adds any
tesirable flavor or keeping quality to the milk, cream or butter,
vut because there are flavors developing in the milk and cream
hat we must head off. Where did those flavors get their start?
In a letter written by one of the leading creamery firms in
his state a few days ago I read this statement: “The farmer
loes not, up to this date, take proper care of his product for de-
ivery to the manufacturer.” For that reason, this company fur-
ishing its creameries with pasteurizing outfits and lays the blame
or the need of them on the farmer.
How, then, can we reach this man who is responsible for
itarting our troubles. We are convinced that he can, be relied
on to do the right thing when he understands the situation, and
vhen a feasible and inexpensive method is worked out for the im-
yrovement of his dairy. Shall we go after him with a state law?
We have that already. ‘The Food Commissioner has authority
0 visit any place where he thinks unwholesome food is produced
und prosecute all offenders. ‘This, however, is an enormous task
ind is altogether too general a commission ever to accomplish
he results we are after. It has the advantage of furnishing legal!
‘edress in very serious cases and is of great value when contag-
ous diseases get among the cows.

Shall we turn, then,, to the agricultural college and ask them
o send out field workers to visit every farm and instruct every
armer how to handle his dairy? Here again we have an enor-
nous undertaking. It would not do, for two reasons; first, the
‘ollege could not furnish enough skilled men to do the work, and
second, the farmers would not be disposed to listen to them if the
ollege could find them. Experiment station field workers can
visit the creameries and gain the confidence of the buttermakers
ind be of great help to them, but the farms are too numerous and
he farmers too suspicious.

Of late years it has become common for many companies
owning milk bottling plants and condensaries to require the far-

184 ILLINOIS DAIRYMEN’S ASSOCIATION.

tain rules made by the company, and to permit an inspector to visi
the farm at any time. This method has the great advantage 6
bringing the farmer face to face with a set of rules relating direct=

a large number of men. The rules may not always be the best)
and it is often difficult to secure good inspectors. It should nof |

able to read the rules. Any company or individual who has tried
this method knows that the success of the work lies largely with
the inspector. He can make a good patron out of a poor one of
he can drive away the best. Any attempt at mere arbitrary dicta#
tion for the sake of showing authority is justly resented by thé
farmer. On the other hand a fair and careful explanation of the
rules and an evident spirit of fairness toward the farmer’s inter=
ests will meet with a hearty response from most men. The in-
spector is the link between the company and the farmer and he
should be one of the most valuable men in the community andy
should be paid accordingly. He should not be a young graduated”
from an agricultural college without experience, as a large part of
his success will depend upon his ability to fraternize with the far
mer. He should be an experienced dairyman, who has in some)
way gained the scientific knowledge necessary for successful in-¥
spection and instruction. For here I hold is the strong point of
the system. Every inspector should be an instructor. He comes
in constant contact with the farmer, should be the man who gains 7
his confidence and can discuss with him in a friendly way the best
nethods for the farmer to employ. He might spend some time
at an agricultural college where he could become familiar with)
the best and latest methods. A number of weeks spent in a col-7
lege where these things are being studied would bring to his atten-
tion the essential points and what is of greater value, add to his”
enthusiasm in the cause of pure milk production.

I have met a number of men who are already doing this@

ILLINOIS DAIRYMEN’S ASSOCIATION. 185

work in this state and have found that they have materially im-
proved conditions where they have charge. It seems to me the
system is capable of indefinite extension and would result in great
good to the farmer as well as the manufacturer. Every creamery
in the state would do well to employ a man to give at least part
of his time to this work. In small places the head buttermaker
might be given enough assistance in the creamery to enable him
to visit the patrons frequently and explain to them why and how
the conditions on their farms might be improved. Such a man
with a contract behind him would do more for the improvement
of milk on the farm than can be done in any other way. 1 hope
the time is coming when we will pay more attention to the quality
of our dairy product and be willing to pay the price to get them.
The constant struggles we make to cheapen production are always
tending to lower the quality of our goods. It would be far better
to spend enough money to insure a good article and I think we
will find the public willing to pay for it.

The farmer sometimes ob7ects to signing this contract and
declares that he can run his own business without dictation from
any person; so said the beef trust; so said the butterine manu-
facturers, and in fact, a whole army of food producers. But to-
day they are all inspected and are obliged to conform to establish-
ed rules. ‘The farmer should consider the inspector his best
friend and get out of him every bit cf information he can give.
Pump him dry and if he does not know enough, make the
creamery get a better one. The increase in the production of his
herd, the improvement in the quality of his milk, and the better
price paid where the product can be depended upon, will richly re-
pay the farmer for signing the contract.

1 wish to emphasize the fact that there is nothing in this ar-
rangement whereby the farmer gives up his authority over his
farm or suffers in his dignity. The point for which the creamery,
the condensery and the bottling plant are working is the same
thing that the farmer should be after; namely, the production
of a large amount of good milk. If success comes to one it musi
come to the other; if failure comes to one it n:ust also come to

186 ILLINOIS DAIRYMEN’S ASSOCIATION.

the other. The creamery cannot be successful without an ample
supply of pure milk. ‘The farmer is only successful when he
produces that supply. The creamery is not particular whether
the farmer adopts the King system of ventilation, or some other ;
only so he has pure air in his barn. The creamery is not partic-
ular whether the farmer cools his milk with well water, spring
water, or with ice, only so he cools it in a cleanly way. ‘The
creamery does not care whether the farmer keeps Holsteins or
Jerseys, only so he delivers milk of good average quality. ‘The
creamery does not care whether the women or the men do the
milking, only so it is done in a cleanly way. In fact, the creamery
or condensery in order to be successful must have guaranteed
goods, and it is manifestly to the farmers interest to be so care-
ful in all his work that he can furnish the goods every time.

Here then comes in the good work of the wise inspector. He
knows what the manufacturers want and ought to be able to give
the farmer advice and assistance in meeting those wants..

What now are the things necessary for the production of
pure milk? First, I would like to insist on a dry barnyard. 1
know it 1s not easy to have this on the level soil of Illinois, but
even here it is possible and not extremely expensive. It is not sa
much the cost of these improvements that hinders them being
made as it is the disposition to get at it. The farmer thinks it will
cost a lot, and for that reason excuses himself from studying out
working plan. A few drains properly laid, a few days work
with a scraper, a few loads of gravel or cinders and the result is
surprising. ‘The manure should be spread on the field as soon as
made or stored in a covered shed where the cows will not tramp it
up into unsightly filth holes. The whole cost of this improve-
ment is not heavy, but can be done by the men on the farm when
other things are not pressing.

Now suppose we step inside the stable. The first thing we
notice is the floor, and if it is of cement well laid we are more
than pleased; if it is of good sound plank well laid we are satis-
fled; if it of rotten boards and rails, or of soft dirt we seriously
object and recommend a change. If the dirt is dry and good

ILLINOIS DAIRYMEN’S ASSOCIATION. ILSSTi

bedding is used it is quite possible to produce good milk, but the
condition is not what it should be. The dry dirt is stamped into
dust under the front feet of the cows and ramped ino mud under
| their hind feet. We will suggest then that a part of the stable
_. be floored over with good planks or cement at once, and the heav-
jest milkers given the cleanest part. Continue laying plank or
cement as fast as time and money can be found until the whole
stable has a good floor. If possible, let part of the floor be laid
in cement each year, doing a thorough job as you go, and in a
few years you will have a floor to be proud of. ‘This does not
require expensive help. The department at Washington has just
sent out a bulletin especially to teach farmers how cement may be
economically employed upon the farm.

I am not particular how you tie your cows. You may use
a strap, a chain, a swing stanchion, or not tie at all, and get good
results. This is not saying that one method is not as good as
another, but that all of them can be safely used.

Milk is extremely quick to absorb odors; therefore, the air
in the barn should be pure, and not for this reason alone, but as
well for the health of the cow. A close stable means impure air,
and impure air means weakened cows, susceptible to disease. I
visited a number of stables in Northern Illinois last spring after
the sun had begun to war mup old mother earth atid the stench on
opening the door was sickening. It did not seem possible that
cows could live in that atmosphere, to say nothing of producing
wholesome milk. Open the windows and doors if you can do
nothing better. Get circular No. 95 from your experiment sta-
tion and see how cheaply and easily good ventilation may be ob--
tained.

The next important point about the barn is the ceiling over
the cows. Have it smooth and tight as possible. No dirt and
dust and cobwebs to fall on the cow’s back and in the pail. Use
lots of whitewash; put in some windows for light, and you need
not be ashamed to have the owner of the finest model barn in the
country inspect your dairy.

Kkeep the cows clean. For some reason or other the farmer

188 ILLINOIS DAIRYMEN’S ASSOCIATION.

cleans his horse thoroughly every day. I rather think it is be-
cause it goes out on the road where the other fellow will see it. I
had rather see an uncurried horse than a dirty cow, for from one
comes food for myself and children and from the other only work.
I would never suggest to the farmer to cease currying his horse,
but only ask him to include the cow. When milking time comes
the pails and cans are found bright and clean—they have been
well scalded with boiling water after their regular washing.

Now all that is left for me to add is to ask the farmer to
cultivate the habit of cleanliness. Be proud of being clean in your
person, about your barn, with the milk. I need not multiply rules
and directions, for every man, when he wants to do, will find the
Way.

By the President :—Mr. Trueman wishes an opportunity to
make a statement.

Mr. Trueman:—I am much obliged to you. You know a
man’s mind doesn’t always work both ways at once. When you
are thinking of one thing you may say something that kicks back-
wards. In laying aside my manuscript, I believe that I said the
farmer was more or less suspicious of people that came to sell
him things, and spoke of the patent medicine man, the hghtning
rod man, and they tell me I said hand separator man. Now I was
thinking that the farmers were suspicious of us, and I judge the
hand separator men will bear me out, the farmer asks them a good
many questions and is more or less suspicious, but it was uninten-
tional to class him with the patent medicine man, and it was farth-
est from my thoughts. It would 11 become me to say anything
against the hand separator man. I have tried to induce farmers
to buy hand separators, and it is with pleasure that I make this
explanation and ask you that you shall not class the hand sepa-_
rator man with the others. ‘Thank you.

By the President :—Is the committee on nominations ready
to report? H

Report read by Mr. Upton: “Whe President, Vice necndamn

it

ILLINOIS DAIRYMEN’S ASSOCIATION. 189

and Board of Directors shall be elected annually by ballot at the
first annual meeting of the Association.”’
Your committee on nominations begs leave to recommend the

_ following as your officers for the ensuing year:

For President, Mr. Lewis N. Wiggins, Springfield.
For Vice President, J. P. Mason, Elgin, IIl.
Por Directors, Mr. W. R. Kimsey, Du Quoin, Ill; Mr. M.

_$. Campbell, Genoa, Ill.; Mr. L. A. Spies, St. Jacobs, Ill.; Mr.
Mee Ne aeons. Sprinsteld, Hl; Mr. J. P. Mason, Elgin, Ill;
ae) clson, Manhattan, Ill; Mr. H. J. Youngs, Stillman

Walley, 11].
Respectufuly submitted,
Bee Baton
FE. B. Walton.
M. $5. Campbell.

By the President :—What will you do with the report?

On motion duly made and seconded, the report was adopted
as read.

By the President:—Are you ready for the question? All
iid Olen tais report say 1.’ -Contrary. It is carried.

The election is by ballot, and it is moved and seconded that the
secretary cast the vote of the members present for the ballot of the
names of the people read by the nominating committee. All in
favor say “I.” Contrary. Carried. ‘These members are elected
for the ensuing year.

By the President :—Prof. Geo. C. Humphrey will talk to us
this morning in regard to Breeds and Breeding.

BREEDS AND BREEDING.

By Prof. Geo. C. Humphrey, of the University of Wisconsin.

Mr. Chairman:—It is my first introduction to an IIlinois
meeting of farmers and dairymen. I am sure that I am pleased

190 ILLINOIS DAIRYMEN’S ASSOCIATION.

to meet you. I feel that the farmer “catches 1) asmwesrenm te
from the buttermaker, the cheesemaker, the city retailer and the
consumer. ‘They all have something to say in regard to a lack of
quality in the making of the product that he 1s making.

I am here this morning to give it to you also in regard to
breeds and breeding. I will say, however, that I have spent the
majority of my youthful days on the farm ,and | am in sympa-
thy with you. I realize today that the farmers are the backbone
of this great commonwealth. Others, who are reliant on the

farmers are at the small end of the horn. I realize, also, that @

the farmers, as a general rule, belong to an intelligent class of peo-
ple, who are ever ready to adopt such rules as will make their
operations more successful, consequently we do not hesitate to
give it to the farmer on these subjects that we have been speaking
about.

In the topic assigned to me, breeds and breeding, I feel that
you have already learned a great deal from your program as given
in this regard. I might give you my subject in a few words,
which would be, choose a good breed and breed good dairy cows.
Then I might sit down, and you would have the subject of my
paper, but you can understand that in giving these subjects it is
like driving a nail. We start in and then have to hammer away
in order to get to the finish. If you will bear in mind those few
words, I will proceed to hammer away with this article.

Before commencing to read, let me say I am too young a man
to be dealing with such a subject. I should have preferred to
give this subject twenty years later and been a farmer and had
ptactical experience. It is based on personal observation, the
experience of others, and what I feel to be right from the sense
of principle, and I give it to you in that way and hope it will be
of benefit to you.

Our subject furnishes us with unlimited material for thought
and consideration. To the intelligent mind the subject is one of
deepest interest and affords opportunity for the most careful ob-
servations from which are drawn inspirations that imbue us with
the grandeur and sublimity of Nature and Nature’s ways, back of

7 ee ee et SN aes

ILLINOIS DAIRYMEN’S ASSOCIATION. 191

which we cannot fail to catch a glimpse of a wonderful Supreme
Being, a divine Creator, who shapes and puts life into every be-
ing. In the light of reality, it points to the source of our greatest
wealth, making it possible, both in the vegetable and the animal
kingdom to produce that which affords us sustenance, luxury and
life itself. I have not come to you, however, to deal with the
estehetical side of our subject, but rather hope to confine myself to
the most practical thoughts and ideas relating to breedes and the
breeding of dairy cows. This will not be eliminating the esthet-
ical altogether, however, for what is more beautiful than the dairy
cow, unless it is a herd of them?

With all that has been said and written regarding breeds and
with the number of pure-bred animals it is possible to see in the
country, it seems hardly necessary for us to spend any time dis-
cussing the breeds of dairy cattle. We are surprised, however,
as new classes of students enter our college each year and take up
the study of live stock, to find how small a per cent of them can
distinguish one breed or type of animals from another. Inquir-
ies which come to us through corrrespondence from older men,
also reveal the fact that much ignorance prevails as regards dis-
tinct breeds. It is a shame that so much gross ignorance prevails
among our American people relative to the breeds of live stock
which furnish us our greatest source of wealth. It is true that
this ignorance accounts for the large number of inferior, promis-
cuously-bred animals to be found in our country, and we cannot
hope for a rapid improvement in the condition of affairs until men
exert themselves and learn to appreciate and understand breeds
and the necessity for good breeding as well. Pat, the witty Irish-
man, when once asked what he would be if he were not an Irish-
man, replied: “ Sure, man, and I’d be ashamed.” The man who
is attempting to handle dairy cattle, or any other class of live stock
and who would breed anything other than good grade or pure-
bred animals about which he knew and could talk intelligently
concerning, ought to be ashamed; ashamed to the extent that he
would hang his head in remorse before the cow to whom he had
permitted to be born a calf which had no distinct breeding.

192 ILLINOIS DAIRYMEN’S ASSOCIATION.

Breeds stand for distinct meaning. They are the result of
carefully laid plans and high ideals which have been moulded inta
realities in the form of animals highly adapted for serving their
purpose most nobly. For examples, we have the Jerseys, a breed
developed o n the Isle of Jersey, from which it has spread ex-
tensively, producing animals beautiful in form, bright and alert in
disposition, and useful in producing milk of the highest quality,
thus making the breed a very satisfactory one for the breeder,
who will breed Jerseys and cater to people who would have no
other. Next we have the Guernseys, a size larger in body, weight
and capacity, yielding milk of excellent quality and excelling the
Jerseys in quantity produced in proportion to their size and ca-
pacity. Developed on the Isle of Guernsey and closely related
to the Jerseys, they have many of the same characteristics, but
the Guernsey people have given special attention to performance
at the pail and less attention to the matter of beauty of form, re-
sulting in a plainer looking animal, perhaps, but one which is
capable of surpassing all other breed representatives in the pro-
duction of butter. Again we have the Ayrshires, a breed devel-
oped in the southwestern part of Scotland, where the climate and
general environment has been such that hardihood has been de-
veloped with other breed characteristics which distinguish Ayre-
shires from other breeds. The Ayreshire is a good cow, both in
the quality and quantity of milk she produces. Carefully selected,
she is a rival to the best of our dairy breeds. In the country of
Holland, in the districts known as North Holland and Friesland,
bordering on the North Sea, where large quantities of butter and
cheese are produced and where rich dyke lands furnish an abund-
ance of pasture, we find the home of our largest breed of dairy
cattle, namely, the Holstein-Freisian, more commonly called the
Holstein. With a large capacity for succulent juicy feeds and
other roughage, and possessing a constitution which will endure
heavy grain rations being fed in addition to roughage, the Hol-
stein holds the world’s record for milk production. The quality
of the milk produced by the Holstein cow is often criticized, but
she usually makes up in quantity what she lacks in quality, and

ILLINOIS DAIRYMEN’S ASSOCIATION. 193

she represents one of our standard dairy breeds, entitled to a place
in many sections of the country.

The four breeds mentioned may be considered our standard
dairy breeds. ‘They have been developed, not in a promiscuous
manner, but by careful methodical selection of cattle possessing
features of form and characters highly adapted for milk produc-
tion and meeting the requirements of classes of people whose
environments and preferences are not the same. ‘They are dis-
tinguished from one another by breed characteristics such as color
markings of a distinct nature, certain individualities, as regards
form and general adaptability, and the points of difference relat-
ing to milk production ,all of which are as important in the devel-
opment of breeds and as necessary to preserve as are the trade
marks which brand and characterize different grades of merchan-
dise. Every herd of cows has its trade mark and a good stockman
will interpret its value thereby nearly as accurately as we inter-
pret the value of a piece of coin bearing a specific mark.

How about the goods we as dairymen are handling? Do our
herds bear a trade mark which indicate a distinct breed of cows
which tend to improve and build up the most profitable herd of
dairy cows? Too many of us know well enough that there are
comparatively few herds of dairy cattle, and other classes of stock
as well, that are being bred and managed in a manner which will
insure the Irgest number of profitable animals. ‘The majority of
cattle found in the country today and which are being bred, are
common natives or scrubs. There are signs of improvement, we
are glad to note, but a man must be very optimistic in his views
who will say the improvement ts all it should be.

What are we going to about it? One thing is certain. We
are not always going to be able to produce poor unprofitable cows
and maintain them in our herds when lands are rising in valuea-
tion each year and our farming operations must necessarily be-
come more extensive in order to make ends meet. We shall soon
be compelled to wake up to the fact that we must have better cows
or else get out of the business.

Is there any difference in cows? ‘There certainly is, anc here

194 ILLINOIS DAIRYMEN’S ASSOCIATION.

are the records of ten cows which I had the pleasure of visiting
recently. There were other cows in this herd which are doing
equally as well, but I was interested 1n taking the records of these
ten for the reason that they all belong to one particular family,
thus exhibiting what blood and breeding will do. This herd re-
ceives kind treatment, good grass pasture when in season, alfalfa
and clover hay and corn ensilage, supplemented with grain rations
adapted to the needs of each individual cow. - Let us take these
records home with us and compare them with what our cows are
doing, and thus note if there is any difference in dairy cows. ‘The
records are as follows:

Production for one month:
Yeksarose, aged 2 years, 1060 Ibs. of milk, 50.69 Ibs. of but-
ter fat, equavalent to 59 lbs. of butter.
Production for nine months:
Buckthorn’s Maid, aged 3 years, 8071 lbs. of milk, 364.32
Ibs. of butter fat, equivalent to 425 lbs. of butter.
Yeksalulu Lady, age 3 years, 9075 lbs. of milk, 447.66 Ibs.
of butter fat, equivalent to 522 lbs. of butter. |
Production for ten months:
Fannie O. K., age 8 years, 9165 Ibs. of milk, 495.58 Ibs. of
butter fat, equivalent to 578 lbs. of butter.
Verna of Hazelwood, age 9 years, 10,159 lbs. of milk, 473.-
12 Ibs. of butter fat, equivalent to 551 lbs. of butter.
Production for eleven months:

Yeksamine,age 3 years, 8734 lbs. of milk, 409.83 lgs. of but-
cer fat, equivalent to 478 lbs. of butter.

Duessa, age 4 years, 8321 Ibs. of milk, 405.37 lbs. of butter
fat, equivalent to 473 lbs. of butter.

Production for one year:

Rose Yeksa, age 4 years, 7732 lbs. of milk, 412.53 Ibs. of
butter fat, equivalent to 488 lbs. of butter.

Yeksa Belle, age 8 years, 10,232 lbs. of milk, 598.06 Ibs. of
butter fat, equivalent to 488 lbs. of butter.

Yeksa Sunbeam, age 10 years, 14,920 Ibs. of milk, 857.15
Ibs. of butter fat, equivalent to 1,000.2 lbs. of butter.

ILLINOIS DAIRYMEN’S ASSOCIATION. 195

The last cow mentioned holds the world’s official record for
the highest yearly production of butter. All of the cows mention-
ed will make excellent yearly records, and we as Badgers are
proud of this dairy herd owned by Mr. Fred Rietbrock, Athens,
Wisconsin, a man who came here to believe there was something
in a breed and in the breeding of cows. Awake to this fact, he
set about to establish his herd by picking up the best cows he
could find, selecting as many of the Yeksa family as it was possi-
ble to find and his success is marked by the cows whose records |
have quoted and others which he owns-equally as good. But I
hear some one say, “I cannot afford to buy such cows.” The truth
is that you cannot afford to buy any other kind, if you know
where to find the good ones. The cow Yeksa Sunbeam cost Mr.
Rietbrock one hundred dollars, and where is there a dairyman
who could not afford to pay this price for such a cow. You could
not buy Mr. Rietbrock’s cows today for any such inoney, for the
reason that they are in the hands of a man who knows their
worth and would not part with them. If you thoroughly under-
and who would not part with them. If you thoroughly under-
stood your business you perhaps could not go out and be as suc-
cessful in buying cows as Rietbrock has been, for we must admit
that buying cows is to a considerable extent a lottery, but I am
thoroughly convinced that it would be a much less lottery if more
attention were paid to breeds and breeding. We cannot all go
out and buy cows of the highest type for the reason that they are
not plentiful, but we can all do something toward breeding them.
In passing to the subject of breeding, permit me to add that there
are other breeds of cattle possessing more or less merit as dairy
animals which I have not mentioned. The four mentioned I be-
lieve in firmly as dairy animals. The other breeds have their
distinct trade mark and can be easily known as regards their
merits and adaptability. In the strictly dairy sense they are not
to be classed with those already mentioned.

Breeding.

Stock breeding relates to the reproduction and improvement

196 ILLINOIS DAIRYMEN’S ASSOCIATION.

of animals, at least maintaining so far as possible all the good
results which have been achieved in animals of a high standard.
In successful practice 1t become an art.It is a sacredmpemmmeanc
should only be applied to such operations, back of which there is.
a motive to obtain a higher standard of excellence. ‘To rank as a
breeder we must fix in mind high ideals. If we are to breed dairy
cows we should have in mind such a cow as Yeksa Sunbeam, per-
haps, which will produce a thousand pounds of butter in a year,
or perhaps such a cow os old Pietertyre Second, which produced
30.818 pounds of milk in a year. Having fixed our ideal in
mind we must proceed to bring it to a reality by selecting as far
as possible animals which conform to our ideals. Pure blood,
without exception in the sire and as much of it as we can get in
the cows, should be used. Mating animals so as to correct de-
fects and culling out those which are altogether unprofitable,
should be practiced rigorously. Due regard should be given the
matter of properly caring for animals, providing the proper feed,
shelter and other means for normal growth and development.

With all of ‘these fundamental) “prime;plecs sar seq:
is nothing more important than the matter of pemsis-
tent or “stick-to-itiveness.” There are many disappointments
and many obsctacles which can be overcome only by the most per-
sistent effort. The son should take up the work of the father and
the work carried on in this manner for generation after genera-
tion, 1f the best results are to be secured. With the interest that
stock raising creates in the home affairs, where the operations are
based upon producing something of an improved and distinct
type, there 1s not the difficulty in forming a partnership firm of
father and son, there is where father is merely producing cows,
which have to be milked twice daily, regardless of even the Bees
its, which is the case in so many instances.

Where are we at? It is hoped that we are still in our right
minds and possessed with a high ideal as regards the dairy cow.
Let us remember that low aim is crime, and to hit the the mark
at long distance range we must shoot high. What have. we got
to start with? Some of us may feel discouraged as we think of

ILLINOIS DAIRYMEN’S ASSOCIATION. WS) TE

the old herd at home, but why? One or more cows and a bull is
all we need, and 1f we do not have the bull and do not feel we can
afford to buy him alone, let us get our neighbors to help buy him
for their use as well as ours. In the breeding proposition there 1s
great gain. It is one instance where one and one make three, or
perhaps four or more, instead of two. ‘There is no reason why
anyone of us with a herd of cows which are any good whatever
cannot have a herd as good as can be found in the country, so far
as production is concerned, 1f we have the firm determination that
we will get it. But will we get itr Wall it be by breeding our
Cows one year to neighbor A’s beef bull, another year to B.’s
scrub bull of no particular breeding, and another year perhaps to
C’s dual-purpose Shorthorn? No, never. In doing that we are
crossing purposes as well as cattle, and it makes the intelligent
man cross to think about it.

The bull is the one important animal in the improvement of
cattle. Through him improvement must come. The use of a
good pure-bred bull of a distinct breed, for four or five gener-
ations, gives high grades which are practically pure-bred ani-
mals of his kind, and where the breeding has been first-class, we
cannot expect only better performance from pure-breds than from
‘the high grades. Using a pure-bred bull on our native or com-
mon cows gives us a generation of half-bloods. The next gene-
ration will possess three-quarters of the blood of the sire, the next
seven-eighths, the next fifteen-sixteenths, and so on until we have
practically one hundred per cent of the blood of the breed with
which we choose to commence.

The selection of the bull is very important and should be
given most careful consideration. ‘Thte fact that he is a pure-
bred animal should not constitute all of his qualifications. He
should come from a family noted for its strong milk producing
qualities. He should be a strong, vigorous individual, having as
many points of a dairy animal as possible. If selected for imme-
diate service, he will be all the better if he is three years old or
over. If he is a calf, he should be grown until he is two years of
age before he is given any service to speak about. If on the

198 ILLINOIS DAIRYMEN’S ASSOCIATION.

quiet he breeds six or eight heifers between the age of fifteen

months and two years, has chances of becoming a great sire are
somewhat lessened. Between the age of two and three years he
should not be allowed to serve more than twenty or thirty cows.
The common practice is to use bulls too young and discard them
at the first indication of their having a little too much vigor by
resenting the ill treatment which they are often given. Bulls
properly grown, not put to service too young, and treated kindly,
yet in a safe manner, are most valuable between the age of three
years and the time they become inserviceable, which may not be
before they are fifteen or eighteen years of age. After they
reach an age to have daughters which prove their worth as
getters of high producers, they become illustrious sires and are
invaluable. Nor should their daughters be forced into service
too young. A heifer needs time to grow and build a body and a
constitution which will be equal to heavy work and endurance
until she is twelve or fifteen years of age. Too many of our
cows are small, delicate and short lived, owing to motherhood
being forced upon them too young. Two years of age is plenty
young for any heifer to produce her first calf. The age of thirty
months may be considered better.

Having regard to the proper mating of animals, hee we
have fixed in mind the fundamental principles relating to live
stock improvement, constitutes the art of breeding. Results
come from mating through the great law that like produce lke.
Every line of blood carries with it certain tendencies and charac-
teristics, and by the use of that blood we can expect these ten-
dencies and characteristics to be transmitted.

In pure-bred animals these tendencies and characteristics
have been more or less firmly fixed through years of established

breeding, hence the value of pure-bred animals as compared with |

grades and the necessity for using pure-bred sires. It should be
remembered, however, that there are many pure-bred animals
which are no better than grades or common natives. In many
instances pure-bred animals are improperly developed, or per-
haps they are the result of mating young heifers and young bulls

ILLINOIS DAIRYMEN’S ASSOCIATION. 199

whose merits are never known and whom worth perhaps does not
entitle them to a place in any herd. ‘The breeders of pure-bred
cattle needs to practice rigorous selection and most careful man-
agement in his operations to avoid the production of this poor
class of pure-bred animals. Too close breeding, mating animals
too closely related, is another source of poor individuals among
pure-bred or even grade animals. ‘This leads to the discussion
of close breeding.

Close Breeding.

Can a bull be used on his own daughters? Is it a good
practice to use any sire on his own daughter? Will there be any
harm in breeding the dam to her own son or mating own brother
and sister? To what extent can close breeding be practiced.
without any injurious effects? ‘These are inquiries which come
to our notice frequently and are discussed under the subject,
Among breeders who have been close observers and successful
in practical breeding operations there is much controversy regard-
ing the subject of close breeding, which in a general sense refers
to the mating of animals more or less closely related. The sub-
ject as yet has never been thoroughly worked out in a manner to
cause all authorities to agree as to just what extent or limit this
system of breeding can be practiced. No man practices it intel-
ligently without some question or doubt in his mind as to results.
This is true for the reason that disastrous results do often ac-
company the practice and in the human family we know that the
divine law forbids incestuous marriages which is another term
referring to the impropriety and unlawfulness of uniting blood
which is closely related.

In the breeding and improvement of many or our best breeds
of live stock, it will have to be admitted, however, that many
good results have been achieved by close breeding for at least a
time. In the formation of breeds it was almost necessary for
breeders to practice in-breeding and in some instances to keep
it up for several successive generations, which in the true sense
was in-and-in-breeding, the terms in-breeding and inter-breed-

200 ILLINOIS DAIRYMEN’S ASSOCIATION.

ing usually referring to merely one act or single instance of
bringing together blood of close relationship. It was necessary
to do this in the early days of the modern improved system of
breeding in order to preserve the most desirable types and fix
them into a permanent form that would enable them to be trans-
“mitted: witha degree of certainty. ‘hus the once qs@menclose
breeding in those days was to intensify certain desirable charac-
ters and hasten the development of a large number of superior
animals of an improved type.

With our principal breeds thoroughly established as they
are today, there is not the necessity for close breeding there was
one hundred and fifty years ago, nor can it be practiced as it was
then. The longer a breed exists the more intensified its blood
becomes and the more danger there is of some of the evils which
ar sure to follow where close breeding is practiced to a greater or
less extent.

As stated before, the office of close breeding seems to be to
intensify the transmission of characters. The chief difficulty
is that weaknesses, such as tendencies to barrenness, impotency,
reduced fecundity, and diseases are as ape to be intensified as are
some of the strong features. It is not always possible to know
the exact tendencies of an animal and in this respect one takes
chances in attempting to intensify what may seem strong and de-
sirable characters. The writer has observed in several instances
where mating two closely related animals, apparently strong and
robust, resulted in a marked reduction of size and strength on
the part of the offspring, showing a tendency toward delicacy
which did not warrant a second attempt. On the other hand,
remarkable animals are known which are the result of very close
breeding. Those who argue strongly against this system of
breeding make the statement that where one superior animal is
produced as the result of close breeding, many inferior ones are
produced. It is difficult to collect data which will vouch for such
statements, for the reason that breeders are very loath to report
failures in their operations, and do not usually make known the
sacrifices necessary for securing a few excellent individuals.

ILLINOIS DAIRYMEN’S ASSOCIATION. 201

It is the belief of many of our best authorities that where
in-breeding or inter-breeding is practiced, which relates to a
single act of mating together animals which possess from fitty
to one hundred per cent of the same blood, chances are perhaps
equal for good or bad results. It is probably true, however, that
in the hands of the inexperienced stockmen the chances ior bad
results are perhaps considerably greater. Where animals of dit-
ferent generations, related within the degree of second cousins,
are mated twice or more times in succession, which 1s stritctly in-
and-in-breeding, ht eprogeny is quite sure to be weakened in a
more or less marked degree by some o fthe evils accompanying
close breeding.

Line-breeding is a popular system of breeding practiced by
many of our best breeders of today. It is somewhat difficult to
know just what the term implys, for the reason that as it is prac-
ticed by some men it is the purest form of in-and-in-breeding.
On the other hand the practice refers to mating animals belong-
ing to a certain family or perhaps to several families, which are
not so closely related as to cause any danger of evil results. The
latter practice is in accordance with the original idea which was
adopted by men who realized the evils of in-and-in-breeding.
Wisely and judiciously practiced, it tends to preserve a given
type and a performance which could not be so readily assured by
natural or ordinary breeding. Animals to be mated are carefully
and judiciously selected in every instance, and rather than take
too great chances of getting disastrous results by uniting blood
too closely related an out-cross will be made by using the blood of
some other family which the breeder has faith will nick well
with what he has succeeded in producing and is trying to pre-
serve.

There are wonderful opportunities for the painstaking intel-
ligent man to achieve success and profit out of breeding opera-
tions. Close breeding in one form or another is one of the means
to be used in reaching such an end, but it is not the end itself
and cannot be generally recommended for this reason. ‘There
are many instances where it will only prove a detriment rather

202 ILLINOIS DAIRYMEN’S ASSOCIATION.

than a help. When a man thoroughly understands the princi-
ples of breeding and all the details relating to the selection, care
and management of animals the writer believes that the system
of line-?breeding, perhaps to the extent of in-breeding in a few
instances, is a useful and helpful one, where close breeding is
practiced, for the reason that the farmer can save the trouble and
expense of changing sires, and where undesirabie characters or
perhaps tendencies toward the same are present the system should
be discouraged altogether, as it is sure to produce disastrous
results.

This lengthy article does not deal with all that relates to
successful live stock breeding. It is hoped, however, that it may
offer some inspiration to enable us to go to work and raise the
standard of excellence in our dairy herds. Let us remember that
in-breeding plants or animals any achievement along the line of
improvement presupposes and does mean farther achievements
along that line, and on the other hand, any deterioration pre-
supposes and means farther deterioration.

(Flashlight picture taken of stage on which were separators
and agents representing them. )

By the President (at close of paper:—Are there any ques-
tions any one would like to ask Mr. Humphrey in regard to this
subject ?

I would say that this afternoon we have on the program Mr.
Mason, of Elgin, Mr. Hill, of Michigan, and two gentlemen from
the University. I also notice in the room the Hon. C. J. Lind-
ley, and possibly we can get him to say a word or two.

We will now adjourn until 1:30 o’clock sharp.

Thursday, 1:30 P. M.

President in the chair:—We will now have the report of
~ Committee on Resolutions.

ILLINOIS DAIRYMEN’S ASSOCIATION. 203

RESOLUTIONS.

To the President and Members of the Illinois Dairymen’s Asso-
ciation :

Gentlemen—We your committee on resolutions beg leave to
submit the following partial report, viz.:

That in order that our official name may correspond with
the generally used name of our association, we would recommend
that Section 1 of our By-Laws be amended by prefixing the fol-
lowing sentence to the section, as it now reads, viz.: that “This
association shall be known as the Illinois State Dairymen’s Asso-
CNG Tabled aeig

Resolved, That the Board of Directors elect be empowered
to take such legal steps as are necessary to secure the legal change
in name.

Respectfully submitted,
Walter R. Kimzey.
ID. C, inlasser,
KG Austin.

It is moved and second that this resolution for change in
name be adopted.

Are you ready for the qutstion? It is simply adding the
word “State” to our name.

Pilbmitaver say 1.” Contrary. It is carried.

Resolved, That the thanks of this association are especially
due the press of Effingham for their successful efforts in arousing
the farmers of this section to the importance of this meeting and
for their full accounts of the different sessions of the association ;
to the farm and dairy journals in general for the publicity they
have given this meeting, without which we could not have had
so great and successful a gathering.

Resolved, That we extend a vote of thanks to the citizens
of Effingham for their hospitable welcome, and especially to them
and the Commercial club for the pleasurable occasion Wednes-
day evening—an event standing out as one of the bright spots in
the history of the association.

204 ILLINOIS DAIRYMEN’S ASSOCIATION.

Resolved, That our thanks be extended to those citizens who
have added so much to our program by musical selections, both
vocal and instrumentl.

Resolved, That the thanks of this association are due W. E.
Janes, of Hinsdale, for shipping the Brown Swiss cow, and to F.
G. Austen, of Effingham, for the Holstein cow, both of which
were used for class work in the association.

Resolved, That it is the sense of the Illinois State Dairy-
men’s Association, in convention assembled, that a discrimination
has been made against the Brown Swiss cattle, in excluding them
from participation in the coming National Dairy Show, on the
erounds that they are other than dairy cattle.

The breeders of the cattle have entered them as such in com-
petition test at St. Louis, at the Pan-American demonstration at
Buffalo and at the Illinois State Dairymen’s Assoctiaion competi-
tion test at Springfield, and up to t his time no objection has ever
been made to such entries, and it is the sense of this meeting that
inasmuch as the breeders of Brown Swiss are willing to exhibit
them on their merits as dairy cattle we request that a class be
made for them at the coming National Dairy Show.

Realizing the practical benefit to dairymen resulting from the
exhibition at fairs of working dairy cows, in addition to those
specially fitted for the ring show; therefore be it

Resolved, That we recommend the action of the Board of
Directors in offering medals for the four classes of dairy tests at
the last State Fair, and that we do hereby instruct the Board-
elect to offer special premiums for the coming fain; amd ines
Tater,

Resolved, That as the rule requiring a miniinum of five en-
tries in these classes may work an injustice upon exhibitors from
a distance, we instruct the board to eliminate the requirement
of a specified number of entries.

Recognizing in the Milk Producers’ Association of Chicago
an organization working for the betterment of dairy interests in
common with our own association,

Resolved, That the Secretary of this association be instructed

Stiesoes itis niece wen nrctnonicaen

e Dairymen’s Association at
iting at Bissell’s College of Photography.

Delegates to Convention of Illinois Stat

Effingham, Vis

ILLINOIS DAIRYMEN’S ASSOCIATION. ' Oe

to correspond with the Secretary of the Milk Producers’ Asso-
ciation and offer to print their proceedings in the veclume contain-
ing the proceedings of this meeting.

In view of the efforts of certain unscrupulous manufacturers
to place adulterated and impure dairy products upon the market
iiud@der tae omse Orme genuine article, be it

Resolved, That this association urge that the provisions of
the law providing that the Assistant Pure Food Commissioner
be a dairyman, be complied with; and be it further

Resolved, That the President of this association correspond
with his excellency, Governor Deneen, relative to this matter,
and that he be instructed to go in person to Springfield, should
he deem such action would assist in securing the appointment
of a suitable Assistant Pure Food Commissioner and inspectors
under the Pure Feeding Stuffs bill.

As the dairy interests of this state have grown to such great
proportions, embracing so diversified a variety of interests that
“specialization” along certain lines appears desirable, therefore
be it |

Resolved, That the President appoint a committee of not
less than five to consider the advisability of organizing a Butter
Makers’ Association, and should they deem it advisable, to
arrange a program to be held in connection with the next State
Dairymen’s Association; and further

Resolved, That the above committee consider the advisabili-
ty of providing “sectional meetings” for the different dairy inter-
ests at some of the sessions of the next annual meeting.

Resolved, That the Illinois Dairymen’s Association owe
much of its present high standing to the untiring efforts of Hon.
Joseph Newman, retiring after five years’ consecutive service as
President of the association, and that the thanks of this associa-
tion be extended to him and our worthy Secretary, George
Caven ;

Resolved, ‘That our association recognizes the importance
of a pure food law, and more especially the importance of a uni-
form national law regarding pure foods, and that we pledge our

206 ILLINOIS DAIRYMEN’S ASSOCIATION.

earnest support to any action towards securing the passage of such
a law, both state and national.

Resolved, That the efforts of the National Dairy Union for
securing the sale of all bogus butter under its true name deserves
our undivided support; that we condemn the Grosvenor bill now
pending in congress, looking to the nullification of the present
law regarding oleomargarine; and that we aid in every way
possible the efforts of the National Dairy Union 1n protecting
our dairy products.

Resolved, That we appreciate the work done by the College
of Agriculture towards the betterment of dairy conditions in this
state, and in view of the rapid growth of the dairy interests we
would respectfully ask that the force of competent field men for
the coming year be largely increased.

Respectfully submitted,
Walter R. Kimsey,
D, C: Haeser,
F. G. Austen,
Committee.

It is moved and seconded that the resolutions be adopted as
read. Are you ready for the question? It is all right, but the
throwing of the bougets at individuals. All in favor say “I.”
Contrary. = hen: ieisseancd:

By the President :—Any further resolutions to be acted on at
this time?

A :—None that I know of.

By the President :—We will now listen to Prof. Hayden, of
our college.

THE IMPORTANCE OF LEGUMES IN THE RATION OF THE
DAIRY COW.

By C. C. Hayden, University of Illinois.

Gentlemen of the Convention:
I am requested to make my talk quite short, as there are

ILLINOIS DAIRYMEN’S ASSOCIATION. 207

more on the program, and I expect to do so. I have prepared a
paper and shall read it. It is along feeding lines and have con-
densed it as much as possible to make myself plain and I see there
is another speech to come on the question of feeding the dairy
COWS.

Care, breeding and feeding are three factors which deter-
mine the results obtained in any line of animal production.

The degree of success attained in any branch of animal
industry varies in proportion to the attention given to these three
factors. ‘This is especially true in the feeding of dairy cows.

In earlier times when our domesticated animals were per-
mitted to roam through the fields and forests and to a great
extent select and gather their own food, there was litle special
development or specialization of function. Self-preservation was
the motive, or instinct, and the “survival of the fittest” the rule.
The survival of those animals best suited to live under those con-
ditions and not those best suited to the needs of man.

There was little or no development of high speed, choice beef
cuts, or abnormal milk yields. Wuthin recent years man has,
gradually, by systematic methods, developed such abnormalities
as Dan Patch, Aggie Cornucopia, Pauline (34.331 lbs. fat in 7
days), or Yeksa Sunbeam and many others which might be men-
tioned. Nowhere is this development more marked than in dairy
cattle. Such animals have been adapted by man to his special
purpose. This great change has been brought about only by
changing the conditions surrounding the animals and by care in
breeding.

Along with other changes necessarily came great changes
in methods of feeding.It became necessary to adapt the foods to
the special needs of such specialized animals. Dan Patch could
not have been expected to develop such speed 1f he had been fed
on corn and oat straw, or 1f he had been bred without any regard
to such development. Neither could Pietertje Second have pro-
duced over 30,000 Ibs. milk in one year, nor Yeksa Sunbeam
14,920 lbs. milk and 857.15 lbs. fat in one year, 1f fed nubbins of

208 ILLINOIS DAIRYMEN’S ASSOCIATION.

corn and timothy hay or corn stover, which are fed by too many
of our so-called dairymen.

We must not lose sight of the fact that the kind, character
and amount of food to be supplied depends upon the use to whicn
it is to be put by the animal.

An idle horse, a steer, or dry cow can be wintered on food
which would not answer for a horse at hard labor, a fattening
steer, or cow giving a large flow of milk.

In order that an animal may carry on, to the best of advan-
tage, the work required of it, it must be supplied with the proper ~
kind and amount of foods best adapted to its purpose.

In feeding for speed, we must provide foods which are not
too bulky and which furnish materials for a large amount of
energy. If we expect an animal to lay on.fat we feed materials
containing large amounts of nutrients which go to make fat. If
we are feeding for milk production, we must feed materials
containing a sufficient amount of the nutrients found in milk.

In one respect, practically all food materials are alike. They
all contain the essential food elements or nutrients. The five
important of these are: water, ash, carbohydrates, fats, and
proteids. If all foods contain all these, why are not all foods
suitable for all feeding purposes? Because they differ widely
in percentage composition and also in their physical chacacter-
istics; nor are these nutrients equally digestible in all kinds of
food.

Let us examine these nutrients and see why their proportion
in any given food is of importance. The first mentioned was
water, which is abundant and free; hence need not be consid-
ered. The second is ash, which is usually present in sufficient
quantities in ordinary foods, and can, for this reason, be ignored.
Vhe third is the carbohydrates, which includes the starches and
sugars. The fourth is the fats or oils. ‘The fifth and the one of
most importance to us in this discussion is the proteids or albu:
minoids, which are well represented by the white of eggs.

ILLINOIS DAIRYMEN’S ASSOCIATION. 299

The following table will show the part played by these differ-
ent nutrients when taken into the animal body:

connective tissue, hoofs, horns, hair, etc.,
in the growing animal.

il NUTRIENTS. PART PLAYED IN BODY.

| 1. Carbohydrates. ( Transformed into heat—Body temperature.

i C. H. O. | Transformed into energy—Work.

| - | Sugar. . Stored up as fat in the body.

| 8 | Starch. | (Can replace fat in food.)

|

| ( Transformed into heat—Body temperature

on Rats | Transformed into energy—Work.

GeO. Stored up as fat in the body

| One. 4 (Can largely replace carbohydrates.)

| Hix. 1 Tallow ete. | Enters into the formation of muscle,tendon,

eee

| Xe ee NO ( Repairs or replaces waste tissue in the body.

| I aoe ena Forms casein and albumen in milk.
Albumen. 4 :

| Ex. : : (Possibly ceplaces, to some extent both car-
vaniierot C22. | i

i L bohydrates and fais.

You will note from this table that the proteids contain the
element nitrogen (N), which the others do not, and which 1s its
distinguishing feature. All three contain carbon, hydrogen and
eaeena cst: ©.) teat, enerey and fat in the body, or fat in
milk, comes from these three elements; hence all three groups of
nutrients can supply this need to at least some extent. The for-
mation of muscular tissue, or lean meat, and the casein and albu-
men of milk require the element nitrogen and therefore, can not
be formed either from carbohydrates or from fats, but require
some form of proteid. Besides entering into the composition
of the tissues mentioned above, nitrogen is very closely connected
with the life processes of the body. In no other class of animals
is this need of protein so great as in the case of the dairy cow,
because of the large amount necessary to the formation of pro-
teids in the milk.

210 ILLINOIS DAIRYMEN’S ASSOCIATION.

Let us examine the composition of milk and see the promin-
eit part taken by proteids:

( Carbohydrates—
| Lactose or 4.88%
Milk Sugar
| Pats —
| Butter Fat 3.70%
MILK + er Ober s—
Casein 3.40%
| Albumen
| Ash Oa
| Water 87.32%
[ 100.00%

It will be noted that in every hundred pounds of milk there
are 3.4 pounds of. proteids, or over 26 per cent of the total solids
in milk.

The young and growing animal which is constantly build-
ing up new tissue, and the cow giving milk, demand more pro-
tein than is necessary for the maintenance of the adult animal. It
has been estimated, or rather determined by experiment, that an
adult animal weighing 1,000 pounds requires about .7 lbs. pro-
tein, 7 lbs. carbohydrates, and .1 lb. fat, to maintain its body
in good living condition; 26 pounds of average milk contains
nearly one pound of protein. From this it is evident that a cow
of the above weight, giving 3 gallons of average milk daily, must
be supplied with about 2 pounds of digestible protein in her daily
ration. As the flow of milk increases, the supply of digestible
protein must be increased. It is now believed that the cow giving
a medium amount of milk should be fed a ration 1n which there is
one pound of protein to about 7 pounds of carbohydrates and fat,
(the fat reduced to the basis of carbohydrates, and that the pro-
portion of proteids should be increased as the flow of milk in-
creases. [he ratio of these nutrients in milk, itself, is about
1 3B.

Now let us examine our common foods and see which are
the best adapted to furnish this protein.

ILLINOIS DAIRYMEN’S ASSOCIATION. Ff 211

I

The following table shows the percentage of digestible pro-
tein in our common foods:

Concentrates. Roughage.

COVFIO: CE Ng Ane ear HER © OGM CSLON CT cate banttene ovsisen sites Leia
LE PELL sak SI APs es pee NDE Msian@wiye Wayo% -sre aio ro eee 2.8'75
‘CV BUES, Gg SR Si oar cre SEO Ae MAY a © ccs eaceeeets Meare or steta es 4.3%
CCU 00 N23 Fe Steer ee Aer ORO CASICGAWAL Odie cose 4. oo. ah opetloite cde Monaro ess 2.2%
(SHO (Sole a 102 Ai eee cee aoa rn DS OGE RYE GION AS) eee es, Gat ace ae ae 6.8%
Gitinemy Mee = ees ne be DORA SE COW DEAS: °s- 50.2 « a nt pate des 10.8%

RISC TIE AE ce i rel EU ere a? 11.0%

SOWA CAMS ne crane S eaierci chads) os 10.8%

Tt will be noted that our common grains grown on the farm

“are comparatively low in percentage of digestible protein. Those

roods which are high in digestible protein are either by-products
from the manufacture of other articles or they are the leguminous

crops raised on our farms. The capacity of even the dairy cow to
digest and assimilate food is limited, and it would require an

amount of some foods far too great for the capacity of even our
best cows to supply the necessary amount of digestible proteu.
Let us see the amounts of these foods required to furnish an aver-
age amount or 2 pounds protein daily:

Concentrates. Roughage.

(SOucid "10662 ee see ae ZOOM See OGM: SUOVER +05 88. sae cette 118.0 ibs.
SUPA 5a). bie ce Ged OS. WMO tb Variayn Ace ise. Scala 71.4 Ibs.
CANIS, 5 ets a et Aa eee Pele Onlins Odteliavric. .-a0u-- so escie nce es 40.0 Ibs.
(OSU TEEN eae ae Groat Os Oa SuUGawa sans! uct ow ek 166.6 Ibs.
CELT SIA A001 ES Foie een eee ae ee Sisibissrved= clover shay). .... 0. 29.4 Tos.
JILL WOE) SO Vireecs Gee ores Be ee 18.0 ibs

AUG aiiaie Mai Woes elena 5 18.0 ibs.

3 Cowpea Way “hones ees ek 18.5 ibs.

Soy; beam Nay. faa. eek 18.5 Ibs.

A glance at the above will show us at once that it is not
practical to feed a cow on corn alone. It would be necessary for
the ordinary cow to eat 12 pounds of corn meal and 59 pounds of
stover. Corn and timothy hay would not be much better. What
cow could be induced to eat 12 pounds of corn meal and 35 pounds
of timothy hay ?

Imagine, if you can, a cow getting on the outside of 11
pounds of oats or 12 pounds of corn meal and 96 pounds of oats

212 ILLINOIS DAIRYMEN’S ASSOCIATION.

straw per day! If it were possible for cows to consume such
rations, they would not be palatable and palatability is an im-
portant factor.

From what has been said, I think it will be evident that a
large amount of protein is necessary in the ration, and that to
supply this our foods cannot be fed indiscriminately. We must
feed those foods high in digestible protein with those low in diges-
tible protein; in other words, we must balance our ration by com-
bining materials high in protein with those low in protein. Then
we must combine our common grains with some roughage low in
protein, or we must combine our comman by-products high in ~
protein, or we must combine our common grains with some rough-
age high in protein. Which shall it be? In other words, shall
we grow our own protein on the farm or shall we pay some cor-
poration a high price for their by-products ?

‘The common method at present is to use such concentrates as
bran, gluten meal gluten feed, oil meal, ete: - Vins meee scteaea
large outlay on the part of the dairyman and if he can raise his
protein at home in the form of legumes, why not do so?

The question now arises, can we substitute these legumes
for the high-priced concentrates, such as bran, gluten meal, etc.
Look again at the tables and you will see that the composition of
bran and alfalfa hay are not very different as far as digestible
nutrients are concerned. ‘Theoretically, they are nearly equal,
pound for pound. ‘They can be substituted in theory: How is
it in practice? The Tennessee Experiment Station finds by ex-
periment that alfalfa can be substituted for bran in the ordinary
ration to a very good advantage. A number of cows were fed
a ration of silage, bran and cotton-seed meal. Another lot was
fed silage, alfalfa and cotton-seed meal. The best results were
obtained from the ration containing the alfalfa. From the ration
containing the bran milk was produced at a cost of 7.1 cents per
gallon, while from the ration containing the alfalfa, milk was pro-
duced at a cost of 5.7 cents per gallon. (Bran S20. 007 alia
$10.00.) Practically the same amount of bran and alfalfa were
fed during the experiment. hey estimated that there wasme

ILLINOIS DAIRYMEN’S ASSOCIATION. 213

saving of 19.8 cents on every 100 lbs. of milk produced. If al-
falfa hay can be grown on your farm, it can be gruwn at a less cost
than $10.00 per ton while I doubt if you can secure bran for much
less than $20.00 per ton.

The same station also found that cowpea hay was practically
as efficient as alfalfa. Cowpea hay can surely be produced in this
section for less than $10.00 per ton. Let us figure a little. Ina
ton of bran there are 244 lbs. of digestible protein, and in a ton
of alfalfa there are 220 lbs. of digestible protein. Only one-
_ ninth more protean in the bran and yet it costs twice as much. It
is possible that the protein in the alfalfa is not quite as efficient as
that in the bran, because more nutrients are used up in the process
of digesting the coarser materials; but this difference, by no
means, makes up for the difference in price.

The Maryland station also found that a ration of alfalfa hay
and corn meal produced more milk than a ration of corn silage
and concentrates high in protein.

The same station has also shown that cowpea silage and corn
meal are superior for milk production to corn silage and con-
centrates high in protein.

This does not necessarily mean that it would be cheaper to
substitute cowpea silage and corn meal for corn silage and con-
centrates high in protean, because it is more difficult to get a large
quantity of good cowpea silage than of corn silage. However, all
this tends to show that there is a possibility of substituting, to a
very large extent, home-grown crops for the high-priced con-
centrates. There is( however, a limit to this substitution, because
of the bulky nature of the legume hay. Cows giving a very large
quantity of milk would require some concentrates high in pro-
tein, but it stands the dairy farmer in hand to substitute as far as
possible. The fact that the legumes are palatable is a great argu-
ment in favor of their more common use.

The important question today with the dairyman is not so
much how to get a better price for his product as how to decrease
the cost of production. Hitherto, the high-priced foods have
been the concentrates or by-products. It is not probable that

214 ILLINOIS DAIRYMEN’S ASSOCIATION.

these will decrease in price. Our future supply of bran depends
upon the flour industry and will increase or decrease with it; glu-
ten meal and gluten feed depends upon the manufacturing of
starch, glucose, etc., or corn products, and will increase or de-
crease accordingly. Our supply of cotton-seed meal depends
upon the manufacture of cotton-seed oil; our supply of oil meal
depends upon the manufacture of linseed oil. Besides these being
limited according to the manufacture of other products, these
foods are constantly becoming more popular among all feeders
and it is not probable that the supply will keep pace with the de-
mand. It is time then that the dairyman begin to look to some
other source for his supply of protein and make himself as nearly
independent as possible of corporations who can and will fix their
own prices. As I see it, our only hope for cheaper protein is to
produce it on the farm in the form of legumes.

This is not all that can be said in favor of legumes. All the
products removed from the farm carry away more or less of its
fertility. The general farmer is constantly selling his farm
and [| take it that inthis section of the state mone tora eu
have any fertility to spare.

This element, nitrogen, found in the pioteids, is the most
costly part of our commercial fertilizers, and perhaps the most
easily exhausted from the soil by careless cropping. Potash and
phosphorus can be supplied much cheaper in the form of commer-
cial fertilizers. Such crops as corn, wheat, oats, timothy, red
top, etc., are constantly removing nitrogen from the soil, which
if fed to dairy cows is sold from the barn in the form of milk. A
constant drain without adequate replacement means final poverty
of the soil and its owner. Here again are the legumes the far-
mer’s friend. ‘They not only furnish him protein for milk pro-
duction, but they actually add nitrogen to the soil. They bring
to the farmer, gratis, his most costly fertilizer. No man is ina
better position to build up his soil than the dairyman if he uses
wisely the forces at his command. You cannot afford to raise
timothy which impoverishes your soil and buy high-priced fertil-
izers for your land. Raise legumes to replace your concentrates

|

ILLINOIS DAIRYMEN’S ASSOCIATION. 215

and add nitrogen to your soil and save both a fertilizer and a feed
bill.

Some may say we can’t raise these crops successfully. I say
you can. I do not believe there is a farm in the state of Illinois
on which clover, alfalfa or cowpeas can not be grown. One may
do much better in one section than another, but I believe all three
can be grown in all parts of Illinois. In this section you can
easily grow cowpeas, and perhaps all your soil needs to grow
clover is a little lime or a little fertilizer and inoculation to grow
alfalfa. The dairyman should know no such thing as “can’t’”
in crop growing. When he “can’t” nobody else can.

In conclusion I would say: Raise legumes only for hay,
corn for silage and grain; buy less concentrates; increase the
fertility of your farm, to raise more legumes to feed more cows,
to further increase the fertility of your land, and leave a legacy
to your children.

DISCUSSION.

© :—Would the cowpea excel the clover when well podded?

ow

A :—The cowpea has ten. I will come to that a little bit

later.

© :—Corn silage comparatively low?

A:—You must remember it carries a very large percentage
of water. .

O :—Woudn’t it be owing to the kind of corn you put in your
silage how much of protein?

A. :—Yes, sir.

OQ :—What proportion would it have in that chart?

A:—Well eared corn. It is pretty hard to say. It would
depend on the amount of corn in 1t.

O :—Silage pretty well matured?

A :—Yes, well matured. Corn well dented and glazed.

© :—How matured should the corn be to make silage?

A :—We want the corn, I suppose to be about the condition
fo cut it to shock-down here. That is, glazed over, the grain

216 ILLINOIS DAIRYMEN’S ASSOCIATION.

dented, past the silk really. And in fact just enough moisture to
preserve well in the silo. It is a pretty hard matter to decide.

O :—We put ours up when the leaves commenced to turn
yellow and the stalks turned yellow ?

A :—That’s good.

Q :—What is the difference of the green clover and the alfal- —
fa not in the hay, but in the green plant before cut?

A:—Green clover and green alfalfa; I cannot give you the
exact difference.

A. Member :—I think one per cent.

QO :—Why the difference between clover and alfalfa?

A :—There is not so much difference in protein, but the pro--
tein in alfalfa 1s more digestible.

O :—(Referring to chart:—Is this digestible; is it ground
oats or whole oats?

A :—It would not make any difference.

© :—How much more digestible would the ground oats be
with the rolled oats with hay?

A :—I can’t answer that question.

O :—Any experiment o nthat?

A :—I don’t know.

O :—Would it pay to grind the oats?

A :—Yes, I think so.

OQ :—Ain’t your protein low on oats there?

A:—That’s according to Homer’s Feed and Feeding.

O :—Any danger of feeding too much protein?

A :—It would be a waste of feed.

© :—What ts the result?

A :—I don’t know any detrimental result if aot too great a
quantity of it. It1is supposed that feeding a large amount of pro-
tein may develop a high protein waste, and you don’t use the pro-
tein to good advantage; that is the same as saying a waste.
Protein is the most costly part of your ration.

O :—The excess of protein fed would be converted into heat
and energy and fat?

A:—Yes, sit. The protein to some extent may take the

ILLINOIS DAIRYMEN’S ASSOCIATION. 217

place of carbohydrates, but carbohydrates cannot take the place
f@eprerem. Itese two do not.

O :—How many pounds of pea hay to a 800 pound cow?

A :—Depends on what else you are feeding.

QO :—Corn stover and early corn.

A :—We found cows would eat 18 pounds of it.

© :—Any danger of feeding too much to the detriment of the
cow?

A :—I don’t hardly think so.

Mr. Lindley :—You can feed all the hay to your cow. ‘There
is more danger for the want of it; your cow pea hay.

© :—The trouble with this feeding too much of cowpea 1s
where heavily grained?

A==Yes, sir. 1 don’t think it should go to far; too much
ripe seed init. ‘That’s like feeding too much grain.

By the President :—You can take this up at your local meet-
ing. We must pass on to the next on the program.

By the President :—We will now listen to Prof. Hopper, of

-the University, on the Importance of Testing Cows. Mr. Hop-

per.

THE IMPORTANCE OF TESTING COWS.

By Prof. H. A. HOPPER, University of Illinois.

Ladies and Gentlemen:

I hardly need an introduction to this audience, especially as
I have been acquainted more or less with you local people here
for two years.

I have been to a great many of the dairy farms and observed
the operations as made on them, studied the various conditions
and watched them do them.

The object of my discussion is to call your attention to the

218 ILLINOIS DAIRYMEN’S ASSOCIATION.

results of the field work carried on in southern Illinois for the
past two years.

There is no one subject in which the dairymen of Illinois, or
any other state, should be more interested than that of determin-
ing the productive capacity of the individual cow. All will
agree that no argument is needed upon this point, yet how many
of our milk producers are employing the scales and the test to
point out the unprofitable cows in their herds? JI am convinced
that few realize the importance attaching to work of this kind.
Some have a fair idea of its significance, but never begin testing
because they feel that it will necessitate considerable additional
work. ‘This is an unfortunate belief, for the labor involved in
testing the different cows in a herd is comparatively insignificant,
while the results obtained are of great value to the ownr. Men
who have had their herds tested continue the work, for its value
has become apparent to them. How can dairymen fail to see its
importance if they but reflect that the cow is the foundation of
the whole dairy industry? We may talk about the transporta-
tion of milk, the making of butter or the curing of cheese, but
these are of no consequence if the coarse foods of our fields and
the concentrated by-products of our mills cannot be profitably
converted into milk. Why do dairymen persist in putting ex-
pensive food and labor into their herds not knowing the kind of
cows they are feeding? Often if the poorest third of the herd
was sold the running expenses would be reduced and the profits
become proportionately greater. There are few herds that do
not contain some unprofitable cows as well as others that return
an insignificant profit. In all such cases a vigorous weeding out
is to be highly recommended.

It is difficult to understand why dairymen who are careful —
about their other business affairs are so slow to see the necessity
of keeping an account with the “old cow. — [hey ttalkewimaen
granted that she is honest and seem loth to know the real facts
in the case. It is just as essential to know how much food a cow
consumes and the product she is capable of making from it as it
is to know the quality of work an employe is doing and the time

ILLINOIS DAIRYMEN’S ASSOCIATION. 219

he requires in which to perform it. Since this is the case we must
keep a record of each cow’s production and test her milk often en-
ough to be assured of its average butter fat content. It is no
hardship to weigh the milk from each cow every day and have
a composite sample of the same tested at regular intervals. In
this way the annual production of butter fat can be determined
very closely and knowing the approximate value of the food con-
sumed by each, it is easy to separate the profitable from the un-
profitable cows. Dairymen must wake up and consider the mat-
ter seriously. Nature has been provident so far and the indif-
ferent milk producer has not been forced to see the economic
aspect of milk production in its true hght. Competition is becom-
ing more intense; he has less margin than formerly and must
soon get into the harness of thought and action or out of the
business entirely. I shall be able to show later that the persis-
tent use of scrub sires and the failure to follow any systematic
plan in selecting cows is costing the dairy farmers of Illinois
$16,000,000 per year. By better breeding, feeding and selection
of cows this loss can be recovered in a period of four years. If, a
the meantime, the sanitary conditions surrounding the herd are
-improved as they should be, the increase may be much greater.
About two years ago the department of Dairy Husbandry
at the University of Illinois began dairy field work in southern
Illinois. The object was to come into contact with the milk pro-
ducers, through the testing of the individual cows in the different
herds; thereby showing the owners how easily the unprofitable
ones may be sorted out by weighing the milk from each and
testing composite samples taken at stated intervals. At the same
time an effort has been made to bring about more rational prac-
tices in feeding and the encouragement of methods looking toward
the production of better and cheaper milk. Certain herds were
selected at various places, the owners of which would consent to
keep the records accurately. They were furnished scales, sam-
ple bottles and record sheets and weighed the milk from each
cow every ninth week. With the exception of two herds, the
weighing was done every milking throughout the year. The re-

220 ILLINOIS DAIRYMEN’S ASSOCIATION.

sults obtained in this way are much more valuable than those
where the owners confine their weighing to the weeks when the
composite samples are taken. From these continuous milk rec-
ords and the tests of the composite samples, the year’s produc-
tion can be determined within 5 per cent of the actual amount.
The owner, knowing the kinds, approximate amounts and cost of
the different foods, together with the amount and value of each ~
cow’s production, can determine very closely by this simple and
practical method the comparative value of his cows. It is a mat-
ter of weighing the milk from each cow separately, keeping a
record of the amounts and testing a composite sample from each
cow every ninth week. The data used in the following discus-
sion were obtained from the testing of herds in various parts of
southern Illinois in the way just indicated. In all cases the herds
were selected with reference to the character and standing of the
owners in their respective communities, so that the records would
be as nearly correct as it 1s possible to make them. In addition,
it may be said that samples have been tested with the utmost care
so that the final results are of more than ordinary value. It is
but fair to those who study the figures presented, to say that in
most cases the herds tested were the best or among the best in the
community, yet this does not hold in every instance, for some of
them were decidedly poor. ‘This, together with the additional
fact that the price of milk and butter averaged fairly high ex-
plains why so few cows were found that were actually unprofit-
able. The figures which are about to be presented contain abun-
dant food for thought on the part of all, but I especially call the
attention of the man with the inferior herd to the lesson they
teach. Some of the figures given were obtained from herds
within four miles of this hall and all were obtained from herds
in this part of the state. The prices assigned to milk and butter
fat are not held to be absolutely correct, yet are approximately
so and assist one in comparing the value of the product of the
different animals. In the discussion of the following records, it
will be understood that they are for one year unless otherwise
stated.

ILLINOIS DAIRYMEN’S ASSOCIATION. 221

Allow me now to call your attention to Table 1—arranged
to compare the production of the best cows in the different herds.

TABLE ONE.
Comparing the Production of the Best Cows in the Different Herds.

No of Value Value

Cows Per Cent Lb. B. Milk $1.15 B. Fat.
Herd. in Herd. Lb. Milk Fat. Fat. per 100. ZAG toe
WOE i ss woes ital 6099.3 Dealt arb3s § 7014 $78.84
A i ae 8 8738,7 3.81 3.33.35 100.50 83.34
D - cinch ae eee an 5 9454.3 3.40 324.08 108.72 81.02
Ah hed 3S SOS iS ea albals 7445.1 4.82 358.59 85.62 89.65
4 ed6ZRe Ee gah ge ae 20 9067.0 4.41 399.47 104.27 99.87
Ts oO tah ork a 10 5506.8 4.70 264.01 63.34 71.00
(Srey lace tee en 10 6647.0 3.09 2638.42 76.20 65.85
JL) Seas Gade te 16 T2910 4.31 314.96 83.84 78.74
ILL es aR eee a ee 9 6531.0 3.78 246.70 75.10 61.67
Oe ete ota ee ae 13 6429.4 3.80 248.36 anges 62.09
UE) ose CGS oe rae 12 6289.0 4.74 298.57 12.32 74.64
ALG)" +s a ae ae 9 5292.6 4.49 237.64 60.86 59.41
igariree Meee neers SS js i 6114.5 Srotl 202.70 Toru 50.67
TUS): gh Pa Ai elle aaa amr iy) 6412.7 4.57 292.82 TSAS 73.20
2 sai olde Ses eae eee 16 7529.5 3.93 296.09 86.59 74.02
Ws 5 5S ee ee ee 5) 8882.3 Bal 332.17 102.15 83.19
DALAS cond arg leet ee ce 9 6911.4 6.91 477.3 79.48 119.32
Da ee Sine oe 25 4337.2 4.96 215.55 49.87 53.88

The best cow in herd 23, produced 4,337.2 pounds of milk, con-

taining 215.55 pounds of butter fat, while the best one in herd 3

gave 9,454.3 pounds of milk, containing 324.08 pounds of butter
fat. The latter produced twice as much milk and one and one-
half times as much butter fat as did the former. You will also
notice that the best cow in herd 24 produced 477.3 pounds of
butter fat, which is more than twice as much as was produced
by the best cows in herd 16, 17 and 23. In three of the eighteen
herds reported the best cow produced more than 350 pounds of
butter fat; in five, between 300 and 350 pounds, and in five the
production ranged from 250 to 300 pounds. ‘The range of but-
ter fat production extends from 202.7 pounds to 477.3 pounds,
which at the price assigned gives a_ possible return per cow of
mem sn0.67 to p119.32. Aiter noting this variation in the best

222 ILLINOIS DAIRYMEN’S ASSOCIATION.

cows of each herd you will doubtless be anxious to see a compari-
son of the poorest cows in each, which is shown in table 2.

TABLE TWO.
Comparing the Production of the Poorest Cows in the Different Herds.

No of Value Value
Cows Per Cent Lb. B. Milk $1.15 B. Fat.

Herd. in Herd. Lb. Milk Fat. Fat. per 100. 256 1). om
SY Gunes, AOR lines val: 4391.3 Bed 171.67 $50.45 $42.91
AGI: Sark See ee Ate a Na 8 4928.4 3.92 198.29 56.68 48.32
Ree ea oe Sie ene sete 5 6719.1 B21 221.13 77.26 55.28
Ae eRe i en OE gat ae Sa 14 4091.2 3.83 a Gedel 47.05 38)

CU ee iene gy 7 ne ote 20 5796.4 3.65 211.80 66.65 2 Oa
OR Meats Sas 2 weap 10 3412.1 3.78 128.96 39.24 32.24
SUM REP eae O82 Dl St 10 2690.8 3.61 rele 29.94 24.29
EOS ORM Eien As sta 16 3846.7 4.38 168.438 44.23 42.12
oS INA rena Ale eee 9 5561.6 3.01 167.56 63.84 41.89
Die ka RPM 1.8 9a eaten t= LS 2090.4 4.83 101.05 24.03 25.26
H Loita is ever? niki wens 12 3491.1 3.01 135.29 40.44 33.82
GES Bea eel 9 SVS kD) 3.99 150.01 43.14 37.50
EF See testis trait yx boo nme ni 3710.4 aro8 123.53 42.67 30.88
dS ear emobrn en cult St eae 19 4529.8 3.49 158.07 52.09 39.51
7A De POON Biya hgh A a 16 4025.1 4.56 136.02 34.27 34.55
DN exe os De 15) 2980.0 3.55 143.12 46.29 35.78
Orders o crn eee Mee eee 25 1845.8 4.24 78.34 21.22 19.58
De ee i i tie Oates Bien e 9 3477.6 4.64 161.46 o0e99 40.36

The poorest cow in herd 3 produced 6,719.1 pounds of milk,
containing 221.13 pounds of butter fat, while the poorest cow
in herd 23 gave 1,845.8 pounds of milk, containing 78.34 pounds
of butter fat or, expressed differently, the poorest cow in herd
three produced 3.6 times as much milk and 2.8 times as much
butter fat as the poorest one in herd 23. The poorest cow in two
of the herds produced slightly more than 200 pounds of butter
fat, in eight herds the lowest production was between 150 and 200
pounds; in six herds it was between 100 and 150 pounds and in
two herds below 100 pounds. The value of the butter fat from
the poorest cows varies from $19.58 to $55.28.

ILLINOIS DAIRYMEN’S ASSOCIATION. 223

TABLE THREE.

°

Comparing the Average Production of all the Cows in Each Herd.

No of Value Value

Cows Per Cent. kb, Bo Milk $1155 Bek at.

Se secre ba 5753.00 4.54 261.61 $66.16 $65.40
iL oo OO aaa 1A 5753.00 4.54 261.61 066.16 $65.40
2) acoap cee eee 8 7376.4 IL) 267.75 84.82 66.93
“f osgt0%6 6 ane Hee ee 5 8056.78 3.42 275.78 92.65 68.94
ih? os oar iL 6219.77 3.89 242.32 ALD 60.58
9 Gee hae eae 20 Tota 3.62 285.21 90.54 (Aka
lj dso Ge ae 10 4524.75 3.76 170.49 52.03 42.62
3 5 eS See 10 4485.70 4,29 192.51 51.58 48.12
TLC) sp CSS an 16 4761.62 4.14 199.73 54.75 49.93
TL Shi Shin gaa 9 5969.44 3.43 205.02 68.64 51.25
AES Bikes eee ea 13, 4503.65 arty) 175.41 51.79 43.85
(LS) ia bee WZ 5127.8 4.03 206.78 58.96 51.69
LO. Ese Send os eee a 4607.5 3.98 183.52 52.98 45.88
VORA a. 3 7 4354.65 3.96 172.64 50.08 43.16
Shs Seaheagae Para sean iW) 5409.66 4.11 242.94 62.21 60.75
AQ)? PACs ae ee 16 5867.75 3.84 225.71 67.48 56.48
2 lis SOS ae 15 5970.92 4.07 242.87 68.67 60.71
TAD) ARE A rt So Re ee 25 3314.10 4.28 142.05 38.11 39.51
UNAS EMT. Se et ne ae 9 5921.41 5.91 SD Omen 68.09 87.54
ol SICK) eam a 5561.00 4.01 224.57 63.94 56.14

Passing on to table 3, let us study for a moment the average
production of the cows in the different herds. The average pro-
duction of herd three is seen to have been 88,056.78 pounds of
milk and 275.78 pounds of butter fat from five cows. By not-
ing the highest and lowest production in this herd as shown in
tables 1 and 2, it is obvious that they are uniformly high produc-
ers. The same thing is true in herd six, where the number of
cows is greater and the butter fat production larger. Herd 23
has the lowest average production, which is 3,314.10 pounds of
milk and 142.05 pounds butter fat per cow. In the different
herds, the average return per cow on the butter fat basis varies
from $35 :51 to $87.54. When we reflect that the average cost
of feeding a cow for a year varies under different conditions from
$35 to $45, the profit per cow in some instances becomes a nega-
tive quantity. ‘There is a vast difference between a return of

224 ILLINOIS ‘DAIRYMEN’S ASSOCIATION.

$35.51 or $87.54 per cow, the causes for which will be discussed
later.

TABLE FOUR.
Highest Average Herd, No. 24

Milk OB. Fat
Per cent Av. Milk Av. Fat $1.15 ZC

Milk. Fat 3B.Fat. per day. per day. per100. per ib.

Best; NOs i at ae 6911.4 6.91 477.3 21.86 1.50 = Si Qe s ee oaks eas

Poorest, No. 9...3477.6 4.64 161.46 29.22 Janes) 39.99 40.36

Average ........5921.41 — 5.91 Beak fe alent) 1.25 68.09 87.54
Lowest Average Herd, No. 23.

Best, No. 24 ...4837.2 4.96 215.55 18.53 92; 49.87 53.88

Poorest, No. 26.1845.8 4.24 78.34 5.46 24 21.22 19.58

Average ... ... 3314.1 4.28 142.05 13.43 ot Bill I. 35a
Medium Average Herd, No. 20.

IBS INO) 1 oo al DAS Boge 296.09 21.88 861 86.59 74.02

Poorest, No. 11.2980.0 4.56 136.02 13.30 607 - 84:27 34.00

Average ... .. 5367.75 3.84 225.01 20.52 789 67.48 56.43

In order to show the difference in productive capacity of the
cows tested and the variation within the herds, table 4 has been
prepared. Three herds have been selected; one showing the
highest average production; another the lowest average pro-
duction, and a third showing medium production. In herd 24
the best cow produced 477.3 pounds butter-fat; the poorest
161.46 pounds, the average for the herd being 350.:17 pounds
per year. The poorest cow paid $40.36 for butter fat, the best
$119.32, the average for the herd being $87.54. You will ob-
serve also that the best cow in the poorest herd (238) produced
215.55 pounds of butter fat, while the poorest cow yielded only
78.34 pounds, the return for the same being $53.88 and $19.58
respectively. The average production of this herd is 142.05
pounds of butter fat equal to $35.51 per cow. Under ordinary
conditions of food and care this would leave little or no profit, but
in this particular instance the herd was run on cheap pasture and
given inexpensive farm grown food. In winter the most of the
herd was dry and at no time did they receive much concentrated
food. The owner contended that in keeping them this way their
production was clear gain, as he had plenty of cheap land for

ILLINOIS DAIRYMEN’S ASSOCIATION. 225

pasture. ‘The cows were an inferior lot and it is doubtful if they
would have responded sufficiently to warrant the feeding of an
expensive ration, yet it is probably true that much better returns
would have been obtained had they been nourished sufficiently
to prolong their lactation to a reasonable length. Many of the
cows were unprofitable, some gave a good return. ‘The large re-
turn in herd 24 is the result of good breeding and care, both of
which were absent in herd 23. Herd 20 illustrates an average
herd and is inserted for comparison with 28 and 24.
TABLE FIVE.

Herd No. 7, F. E.
Table Showing Profit Per Cow When the Average Cost for Food Is
$35.00 Per Year.

No of Lb. Per Cent Total Value B.F. Cost
Cow. Milk Fat. Fat. 25¢ Ib. Food. Profit.
1g ES Stay See ae er 5082.4 oon 183.70 $45.90 $35.00 $10.90
Zeer Na eS, 3412.1 3.78 128.96 32.24 35.00 2.76
OUR as nh 4114.5 Seed, 148.61 ile lee 35.00 Delis)
AUN Pee Boe te ee, 4417.0 4,29 189.86 47.45 35.00 12.45
Sa cal ee 4131.8 3.76 155.51 38.88 35.00 3.88
Cie inae see g a o Se 4397.2 Ball 165.97 41.49 35.00 6.49
TS sek Sri Sa ae ere 4190.8 B22) 136.58 34.14 35.00 .86
Siete ees ees 5506.8 4.77 264.01 71.00 35.00 36.00
BB tse Oh fae dsc aR ee 4842.7 2.89 140.21 35.05 35.00 .05
IO soe bo eee ees SLAY Sate 191.58 47.90 35.00 L280
anor e oe , $431.20 $350.00 $81.20
ANGLES TORO, TOSI CON eases tae ere te ee gy ae ee er a ee $8.12
Onaswgvime NOs, average Profit per COW... 2... 6k ee ee ee ee 5.02
Less Cows—More Money.

dL Saat elo eee tetera 5081.4 aon 183.70 45.90 $35.00 $10.90
Bla Se ele oe 4417.0 4.29 189.83 47.45 35.00 12.45
Olesen Sais Lr 4397.2 Salt LOD. 0 41.49 35.00 6.49
See Me 5506.8 A.T7 264.01 71.00 35.00 36.00
nage eter, Scie es 5152.2 eet IES 47.00 35.00 12.90
ADLONLS He Mees Pee ees eee ey S208 048° ol 15,00 $78.74

Meena. whol per =COW a2. o<.c os nc Peo eee eed ence eels $15.74

CSHBIISGL 5 eo SESSA Sa A tc wae le a 7.62

I wish to call your attention now to table 5, which gives the
production of each cow in herd seven and the net profit per cow,
when the average cost for food is $85 per year. I have taken

226 ILLINOIS DAIRYMEN’S ASSOCIATION.

$35.00 as the average cost per cow, because it corresponds very
closely to the actual value of the food consumed as determined
from the data collected’ at the time of testing the Wendy hreane
last column you will see that two cows were kept at an actttal loss;
three just about paid their board bill, and five gave a small profit.
The total cost of feeding these ten cows for a year was $350, their
butter fat was worth $431.20, leaving a profit of $81.20 on the
herd for a year’s work, or $8.12 per cow. You will also note
that cow No. 8 gave a profit of $38.00, the largest amount of any
in the herd. Leaving No. 8 out of the herd the return would have
been only $5:02 per cow. If they had all been as good as No. 8,
the owner would have realized a profit of $380. instead of $81.20.
The second part of the table shows that with the five best cows, at
the same cost for maintenance, the total profit would have been
nearly as large as with the whole herd. ‘That is if the right
cows are removed a smaller herd may be most profitable. With
the five cows there is a cost for food of $175, against $350 for the
whole herd, and a net profit per cow of $15.74 against $8.12. By
reducing the herd the cost of food is reduced one-half and the
return per cow increased $7.62. Do we need a better illustra-
tion of the benefits to be derived from testing? Is any man so
dull that he cannot grasp the importance of these facts? The
owner of this herd could not see his errors until they were pointed
out to him in this conclusive manner.
TABLE SIX.

HERD 3.
Table, Comparing the Production of Seven Cows Which Were Sold,
with the Production of Those Substituted for Them.

No. of Date of Test week Lb. Per ct. Lb. B. Year’s Record.
Cow. Freshening. ending. Milk Fat. Fat Milk. B. Fat.
DE ae Aug. 16 # £Dec. 26 81.8 5.0 4.09
See ee Oct. 8 Dec. 26 95.6 4.2 4.01
Ae Anan one Oct. 16 Dec. 26 156.1 4.3 6.71
Dae eee July 20 Dec. 26 90.9 4.6 4.18
One eee ere June 15 + £4Dec. 26 132.0 4.0 5.28
(chs sane eee July 25 Dec. 26 119.6 4.2 5.02

OUR ER en Bra st be Oct. 5 Dec. 26 116.7 4.2 4.90

Average ........ 113.24 4.3 4.88

Tn oe ee ee

a ee ee ee ee

ILLINOIS DAIRYMEN’S ASSOCIATION. 227

1D oS sae Jan. 31 Feb. 27 202.9 4.2 8.52 7547.8 308.07
Me Gye e » Feb. 25 Apr. 29 158.7 3.2 5.08 Om One 221.13
1h aha ra a Jun. 25 Sep. 2 196.6 3.4 6.69 7590.2 261.50
ILS} Sc eee Sep. 15 Nov. 4 220.5 3.0 6.62 8972.5 263.52
aoe eee Jan. 10 Mar. 10 256.9 3.4 8.73 9454.3 324.08
iG Ree Dec. 26 Jan. 6 210.9 4.7 Pasi
iLO ae at See aeieee Jun. 18 Jly. 14 189.0 4.0 7.56
IL b oS ate aa Jun. 6 Jly. 14 227.8 4.6 12.68
JUG) Saat arene a Sep. 17 Nov. 17 263.3 2.8 7.37
US Reece eee Nov. 4 Nov. 17 264.8 3.4 9.00

AORN Cgc... 224.14 3.6 8.21 8056.78 275.78

With this same thought 1n mind, consider table 6, which
gives the weekly production of seven cows sold from herd 3, and
the production of those substituted for them. After the owner
of this herd had made two tests he sold seven of his poorest cows
for $160 and purchased a pure-bred cow for $150. When asked
why he made such a radical change he said: “I didn’t know my
cows were so poor; I cannot produce milk with them as cheaply
as I should.” Pointing to the milk scales which had been fur-
nished him and which he had been using, thoughtfully he said:
“T would not take $100.00 for them; they have been worth that
to me.” Referring to the table you will see that although some
of the cows had been in milk a considerable time, the average
production per week was low. ‘These cows were disposed of so
soon that no yearly record could be obtained. Of those cows
which were added to the herd later the average weekly produc-
tion for their first test is nearly twice as much as that of the
original seven. Although the stage of lactation and the season
of the year are not entirely comparable in the two groups, the
superior excellence of the latter is apparent. Of the five new
cows that have completed a year, the best yielded 9,454.5 pounds
of milk, containing 324.08 pounds of butter fat. The owner is
now thoroughly alive to the importance of testing and is not only
buying new cows and testing them, but is using a pure-bred dairy
bull in his herd.

Let us make an application of what has already been present-
ed. There are two more tables, but I will not bore you with their

228 ILLINOIS DAIRYMEN’S ASSOCIATION.

contents, except to aid in the discussion. The best ten cows test-
ed produced 388.75 pounds, the poorest ten 109.42 pounds, the
average of all tested being 224.57 pounds of butter tat) Wie
average production of the poorest herd is 142.05 pounds of butter
fat, which 1s approximately the same as the average production
of a dairy cow in Illinois. Table 7 shows that the difference

TABLE SEVEN.

Average Production—Poorest and Best Heérds.
ae Value Milk Value
No. of Percent Lb.B. SEL He ine

Herd. Cows. Lb. Milk. Fat. Fat. per 100. per ib.
BES ts INOGi a2 4i eke wees eee 9 5921.41 5.91 350.17 68.09 87.54
POOreSt NOW Jo. ee ee PAD) 3314.10 4,28 OR Ui SILL 35.51

2607.31 208.12 29.98 Bye Us)

Difference in B. F. 146.5 Per Cent.
Average Production—Poorest and Average.

AVera ses NOP Ma eis slat 5703.05 4.54 261.61 66.16 65.40
PooresG NO. 23.2. 2a 25 3314.10 4.28 142.05 38.11 35.51
2488.95 119.56 28.05 29.89

Biurerence ines os: s esa See es 84.1 per cent

Best 10 -cows: tested. 2.2 2.4. 2a, ees 882 1) 10 Ses eke

Poorest 0. Come LeSted so = era a 109.42 Tos. B. fat. ?

Average all cows tested ......... 224.57, 1S, Betas

Average: all Cows Vested: 29 So OR. So eee 224.57

AV era seo DOOreStoMerders cs a les oe ek ee 142.05

82,02

Best 0 cows testeds2. ater. sn ie nae eee ee 388.75

AVerazer poorest snerdagg: icin a es eee 142.05

246.70

CowsScin: MbiMoIs@ ss wae ere eee ee 995,429

25: PCr Cet iM TOVCde Bots ee ee ee ee ee 248,857

746,572

TAOS C2 Xo-O.2 02 OSes crane ete cere eae ae 61,607.121.44 Ibs.

OL COMA 2A I bt (@r- ZO Ci RAG ee ene oe $15,401,780.36

NAO Ae ZAG eT OIG knee ais cee cate eer 184,179,3812.4 Tos.

TSAO OE TIS: Se cCs s neromee ees eee ee $46,044,828

between the average production of all cows tested and the average
of the poorest herd is 82.52 pounds. What would be the effect

ILLINOIS DAIRYMEN’S ASSOCIATION. 229

upon the dairy interests of Illinois 1f the average production per
cow should be increased 82.52 pounds of butter fat? According
to a recent report there are 995,429 dairy cows in the state ol
Illinois. It is doubtful if one-fourth of this numebr (248,,857 )
are improved individuals of a very high order, but for lack of
definite knowledge on this point, we will assume that there are.
There remains then 746,572 cows of low average production, in
which an increase of 82.52 pounds of butter fat can be readily
brought about by selection and breeding. Such an improvement
would cause an increase in the annual production of butter fat of
61,607,121.44 pounds. This amount at twenty-five cents per
pound would increase the return from the dairy cattle of I[lin-
ois $15,401,780.36. This seems like a large sum at first thought,
but it is only a matter of increasing the return per cow $20.63
and when the average production is as low as we now have, such
an improvement can be readily secured.

To go a step farther, let us consider the possibility of raising

the average production from that of the poorest herd to that of
an average of the ten best cows tested. This would call for an
increase of 246.7 pounds of butter fat per cow, which, even
though it would take some time to accomplish it, is not at all
beyond the range of possibility. Such an improvement would
amount to 184,179,312.4 pounds of butter fat per year, which at
twenty-five cents per pound would yield the dairy farmers of IIl-
inois $46,044,828 per year in addition to what they are now re-
ceiving. Ihe first case calls for an increase up to the average
production of the herds tested, while the latter refers to what is
essentially maximum production. The former we must have, the
latter will come in due time. |

In order to prove what I have said concerning the possibility
of raising the amount of butter fat per cow 82.52 pounds, I will
call your attention to table 8. Under the heading, ““No Grading”
are grouped the herds in which there has been no attempt to
strenethen the breeding of the herd along dairy lines by either
the purchase of dairy-bred cows or the use of a pure-bred sire.

230 ILLINOIS DAIRYMEN’S ASSOCIATION.

TABLE EIGHT.
DOES BREEDING PAY ?
Average Ann:al Prociuction Per Cow.

No Grading. Grading.

No. of Lb. of No. of Mlb. of
ae Initial. Herd. B. Fat.
LEU Here epee i MuRso a ee D 267.75
Bon, ieee 7 170.49 i pe ee 9 OTE 78
W. W. > oNe Cec OodNo an 8 192.51 G W. en a nee 6 Reale
ig 10s Se gece a hoe 10 199.73 Pog he ae 11 205.05
J. H. P. ....------ 12 175.41 W. Jono ee 19 242.94
5 as Oh CR 16 183.52 Jue ee 20 225.71
J 12. ol ai toute wouket ied eleire(eeiaike) 17 172.64 H. H. ee Ta aaa ea Dal 942 87
H. A. |p. CWO ue Os Omen Cl Ce yd) Be 142.05 C WE S. Apne hele ae 24 350.17
IN VETASION ea. sacri 176.62 261.93

26 198 IGiG one ee ee 85.21

Sor3 Pel Sse a Ges cect ae a gee Scores $21.32
746,572 x $21.32

Under the heading “grading” are grouped the herds in which
some effort has been made to incorporate better dairy blood. In
each case the average butter fat per cow is given for the herd in-
dicated. The average production per cow in those herds where
no concerted action has been taken looking toward improvement
is 176.62 pounds of butter fat, while in those herds where an
attempt at improvement has been made, the average production is
261.93 pounds. This gives a difference of 85.31 pounds of butter
fat in favor of the practice of grading up, which amount at twen-
ty-five cents per pound equals $21.32. Reasoning from these
results it appears that the productive capacity of the dairy herds
of this state may be increased $16,000,000 per year through the
use of pure-bred sires and selection by the Babcock test. 1 doubt
if we need better proof of the dire necessity of testing and the
use of pure sires in the dairy herds of this commonwealth. The
two are inseparable; they go hand in hand, the test pointing out
the cows through which the improvement should be sought; the
use of pure-bred sires intensifying and adding to the dairy ca-
pacity of the offspring.

Dairymen of Illinois, I appeal to your better judgment.

ILLINOIS DAIRYMEN’S ASSOCIATION. 231

Dairymen of Southern Illinois, of Effingham and adjoining coun-
ties, wherever you may be and whatever your perplexities, you
must study your individual cows. You cannot hope for success
without knowing their capacity. I feel that I know something
about your conditions, for | have been upon your farms and in
your homes. I have studied your soil and your crops and the
way they are handled, as well as your farm buildings and their
arrangement. I have seen you feed and milk unprofitable cows
and pile your precious manure near the running brook, where its
valuable constituents steal away ere you are aware. For these
reasons I have spoken to you plainly with the hope of arousing
greater interest in this vital problem. Bare figures are dry in
themselves, yet they often throw a flood of light upon a burning
question. I am interested in every dairy herd, for its problems
are numerous and their correct solution of profound significance.
Are you interested in your own herd? Do you care to increase
your return $20.00 per cow? Will you do your part to increase
the production of dairy products in Illinois $16,000,000 per year?
It can be done in four years if every man will put his shoulder
to the wheel and lift. Don’t be afraid of over production, for
the world is full of people willing to pay a fair price for clean
milk, butter and cheese. Learn to produce cheaply with profit-
able cows and your success is assured. Use a pure-bred sire,
dispose of the poor cows, and the good ones will pay for the farin.
send the children to college and provide you a comfortable home.
However far you may stray from the path of approved agricul-
tural practice, you may come back to the dairy cow with full
assurance that a reasonable amount of effort will receive its meas-
ure of success.

DISCUSSION.

Mr. Lindley :—

O :—How does that compare with northern Illinois?
A :—They don’t test quite as high, that’s all.

O :—How long have you been at this work ?

282 ILLINOIS DAIRYMEN’S ASSOCIATION.

A:—Two years and one month. This shows the first year’s
work.
© :—In your work the past year have you satisfied yourself

that your work has been of benefit to this county; seen any re-
sults ?

A :—Why, yes; there is evidence in more ways than one.

©:—The reason I ask this question. ‘The association has
gone on record before the legislature asking for funds to continue
this work and enlarge on it, and it is the first opportunity I have
had in this section of knowing whether the work has been suc-
cessful. The association thinks it is a good thing and should
have more of it.

A :—There is an immense opportunity for doing work of this
kind, but the expense involved restrict from getting at the men.
We have studied the conditions and tried to assist the men not
only in the handling of their cattle, but their crops, anything, even
in the construction of their barns, etc., which not only leads to
economy in production, but leads to higher quality.

Mr. Newman :—lIt is very encouraging to me to have this
recorded.

© :—A Member :—That herd of eleven cows and herd of 24
cows; any difference in the age of those cattle?

A :—No particular difference in age of cows.

(Comparing charts. )

Mr. Jansen :—Q :—I see 23 is the lowest and 24 the highest;
23 has pure-bred sire now and intends to do better than that. A
year ago this spring he put a pure-bred sire of good dairy quality
at the head of his herd and intends to do better.

OQ :—What cows represent 5.9, 24°?

A:—High grade Jersey cows, not only weil bred, but good

individuals, average 417 pounds butter fat.

By the President :—We will have to pass on to next one on
program.

ILLINOIS DAIRYMEN’S ASSOCIATION. 233

BREEDING AND CARE OF THE DAIRY COW.

By N. P. Hull, Diamondale, Mich.

Ladies and Gentlemen:

I have to leave on this 4:12 train. I am advertised to speak
in Michigan tomorrow morning. ‘This gets me to where I have
got to quit on time.

I have a few suggestions I would like to give you. A cer-
tain farmer went to Chicago and while there saw a boy working
a slot machine. ‘The boy dropped five cents in and kept taking
three cents out in return. The gentleman went back to Michigan
where he told that the boy kept dropping five cents in and only
got tree cents back each time in return. That same man was
feeding five cents worth of feed and got three cents worth of milk
and never knew he was doing the same thing as the boy. The
trouble with the man and the boy, they were both mistaken, badly
mistaken. .

I am thinking there are too many men in Michigan and IIl-
inois who call themselves dairymen, who are only cow keepers.
They are also mistaken. Mr. Mason has given a part of my talk.
If you run a machine, run it to its maximum capacity. It costs
from 18 to 20 dollars just to keep the cows; in summer $15.00
just to run that machinery. When I commenced the dairy busi-
ness it cost me $20.00 to convert $100.00 worth of feed into milk.
I wasn’t running that machinery up to its maximum capacity. To
do that a man must feed in a certain way and feed certain stuff
and take proper care of his cows.

Cows get in the habit of expecting their feed the same time
every day. They will give more milk that way. When getting
155 cans of milk a day, if I feed regularly, I notice the difference
in the pail. Feed regularly and feed a variety of feeds, because
a cow will do better. She is like a human being for that. Take
it home to yourselves. Won't you do better with a variety of
feed, and won’t a cow do better? I have seen my cows in the
eovered yard near the manger waiting for an invitation to come

234 ILLINOIS DAIRYMEN’S ASSOCIATION.

in because the silage was in there and they could smell it. It
makes their mouths water. Ii you go out to your table and it is
set nicely and you are real hungry your mouth will water, too.
What will that indicate? You can eat, digest and assimilate
your food and do good work on it, unless you have the dyspepsia.
I believe, my friends, there is nothing as important in the line
of feeding as this matter of palatability, to have the things tasve
right to the cow. ‘To have all this you must run the machinery
near the maximum. She must get that stuff from her food.
Nothing will help so much as to have a palatable ration. Clover
hay. ‘Take in some clover hay, and the farmer can tell then if it
is good or not. Cut it just at right stage. Don’t you suppose
the cow generations back knew the smell of it, and she knows it
now.

I was fourteen years old when father died and I had to run
up against the business.I asked a man when to cut hay, and he
told me one time and another told me some other time, and I had
tonlearn:

Silage is a good succulent food. The cow likes it. I cannot
go into this talk on feeding, as I haven’t the time and should miss
my train. But let me say one or two things more. No matter
whether you keep one cow or fifty, let me ask why you do it unless
to bring you in a good profit, and to do that you have got to take
care of them. She must have good care. Your cows must be
comfortable. You must keep them warm, and you must feed
them up to the limit. ‘There is no use in being a cow keeper, you
must profit from them. It takes as I said $18 or $20 to keep the
cow, and after you have paid that for the machinery you must
make the machinery run to its maximum capacity, and then you
will find there is nothing in Illinois, or Michigan, or any other
state that will pay as good and even a profit as the dairy cow.
Then you can take the excrements from that cow and put it on the
land to help pay a larger per cent of profit.

It is a good thing to have a business that pays a good profit
every year, and goes on paying it; that not only pays a good
profit every year, but also a good income. I have seen the time

ILLINOIS DAIRYMEN’S ASSOCIATION. 235

when the other animals on a farm have kept one guessing pretty
closely whether he got any profit at all, but the old dairy cow
when well cared for and fed right does not go back on us. There
is no speculation about her.

DISCUSSION.

Q :—How much grain do you feed?

A:—About six pounds of concentrates besides corn and
silage.

Mr. Mason:—We can't feed silage.

O :—How much silage?

A:—Thirty-five to forty pounds.

©:—Mr. Lindley:—We only feed twenty pounds down
here, after milking in the morning. |

Pees sir? is that so?

236 ILLINOIS DAIRYMEN’S ASSOCIATION.

DAIRYING A PROFITABLE BUSINESS.

At a recent auxiliary convention held in Alma of the Michi-
gan Dairymen’s Association, N. P. Hull, a practical and success-
ful dairyman, discussed dairying most interestingly and profit-
aUnliv lessatade:

It is a fact that the majority of the cows in the state of Mich-
gan are not paying their owner for the feed they consume and
his time in growing that feed for them, but it is also a fact that
this ought not to be so and there is no reason why it is so except
the carelessness of the man handling and feeding the cow. No rea-
son in the world. Now my friend, whether you keep one cow or
many , let me ask you what in the world you keep that cow for,
unless she gives you something above the actual cost of feeding
and caring for her? What excuse have you? I have inquired at
different times why should a man keep a cow, a pig or a hen un-
less he can make that animal pay a little more thn the cost of car-
ing for it? I don’t want to set aside a part of my life putting it
into any business and find after I have finished that part that I
have nothing to show forit. I don’t believe that you do, so what
little time I have today I want to take to apply as much to the man
who keeps one cow as to the man who keeps many.

I want to speak briefly in regard to the advantages of the
dairy business, taken as a part of the legitimate farm operations.
No doubt some of the farmers here have been troubled with the
labor problem. It was a trouble to us upon our farm at one time
and a great many still say that is the great objection to dairying,
because they cannot get the help. I believe you will find that
the dairy business will help you with the labor proposition; if
you hire a good man you want to keep him. The man feeding
our cows today has been with us five years. Why were we able
to keep that man five years? He has a family, lives in a tene-

+

SS ee eee

re ee

ILLINOIS DAIRYMEN’S ASSOCIATION. 234

ment house on my farm. Now, had I not been able to furnish
that man with employment whereby I could pay him good wages
and furnished him employment the year round, I could not have
kept him. Should I just furnish him with work for seven or
eight months in the summer and fall, [ never could have kept that
man in that way; neither could I have afforded to keep that man
had I grown hay or some line of stock that I could just as welt
have cared for and this man had to go away for the winter sea-
son. I must have some business on that farm to furnish him
employment the year round and must have a business that will
bring me returns so I can pay him good wages. Now, we have
our cows freshen in the fall—we make a business of dairying in
the winter. The cows give more milk when fresh at that time
and we can profitably employ that help through the season and
pay them their wages, because the cows enables us to pay good
wages. When it comes the busy season in summer, in harvest
time, we want our cows dry for six weeks to two months. By
handling the dairy in that way it helps a man out in the labor
question. |

Considering the matter of a dairy as a part of the farm opera-
tion—you will agree with me that it 1s necessary on our farms
in Michigan to carry on some line of live stock husbundry. [I will
agree with you that we have some of the finest farms in the
state of Michigan, but you will agree with me that the man who
keeps a large line of animals upon his farm, feeds out the stuff
and gets returns to the land in the form of excrements, is the man
who will produce better crops than the man who does not do that
and in the days that are to come he will go on producing good
crops, while his brother who does not practice that is bound to
fail. So you will agree that we must carry on some kind of live
stock husbandry. ‘There is good profit in it, because we upon the
farm must consider not only how many dollars’ worth of stuff we
can sell this year, but we want to go on producing as many dol-
lars’ worth as we can in the years to come and we want to le ve
that farm so our children 2nd children’s children afterwards may
go on producing, because you and I when we have spent our best

238 ILLINOIS DAIRYMEN’S ASSOCIATION.

years of our lives to make these farms a home, want our children
to think of that farm this way, and if they are to do that it must
be left so that they can produce profitably.

With the dairy business we feed the stuff upon the farm and
the flow, 1f she is a good cow, pays us a splendid profit; then we
take the resultant excrement from that cow and apply it to the
land to still go on paying a larger per cent of profit.

I believe the American farmer is a little too much inclined to
speculate; 1 believe the American people are, and possibly most
any other people, and it is all right, but I think you will agree with
me that it is the part of wisdom to have some line of business that
we can depend upon, not only this year and not only today but for
all the years to come and every day o fthe year. Now I ask you
my friends do you know of any business (let me say right here, if
anyone does not understand me, if he will ask I will’stop any-
where. I am used to interruptions and don’t mind, and I don’t
want to make any statement here that is not positively true), let
me say what I am going to say about this dairy business, and the
conclusions I have reached have been because I have asked the old
cow and she has given me these answers.

I was saying that it 1s a good thing to have a business that
pays a good profit every year, and goes on paying it; that not
only pays a good profit every year, but returns a quick, steady in-
come. Iam going to tell you why I believe the dairy business
will do that better than any other line of live stock husbandry.
Start today with a drove of swine; you cannot get those swine
upon the market in less than six months: It is a matter of spec-
ulation ; you are giving feed to them that 1s worth dollars and you
know not, when that product is ready to go on the market, wheth-
er it will pay for that feed and the initial cost or not! On the
other hand, when I go before my cows and give them a feed I
simply step right around and draw my pay, and there is no specu-
lation init. You get your pay the same day; I can feed my cows
generously, draw my pay and I know what business I am doing—
that is, if I know the value of the stuff I am feeding them and the
value of the stuff they return, and if a man does not know that he

ILLINOIS DAIRYMEN’S ASSOCIATION. 239

is not carrying on the dairy business in a business way. Not
only is that true with hogs, it is just as true with any farm cro;
outside of live stock husbandry. I have never seen the time upov
my farm for a single year when a good cow, properly cleaned and
fed, would not pay a handsome profit. J have seen the time upon
my farm when my pork and sheep paid me a handsome profit, and
have seen other times when I had to figure mighty close whether
there was any profit at all. I have seen the time when we sold
pork at a good profit and sometimes at a loss, and I have seen the
time when we sold steers at a profit and other times when they did
not pay me for the feed they consumed; but I never saw the time
when the good cow, well fed and well cared for, would not pay
me a profit—and it eliminates the matter of speculation.

Another thing, it is a steady income. You people who are
selling to these plants here get your pay every two weeks. | get
“my pay every month and the man who is making butter usually
gets his pay a little oftener than that. It is a convenience that
enables us to meet our bills when they come due, enables us to do
a cash business. It is not true, my friends ,that no other lines of
business carried on on a farm allows us to do a cash business when
we buy as does the dairy business? Is there any other line that
you know of that brings in the money as steadily as does the re-
turns from the dairy business, and is it not a good thing to have
those things steady, keep our bills up and do a cash business? So
it is a sure, steady income.

Now about carrying this on ina business way. I have been
in this community since last Monday, have visited many farms:
around here, many dairymen. We have a form to fill out when
we visit a dairyman, and among the questions we ask is, “What
are your gross returns per cow?” Further down we ask him trie
cost of keeping a cow fora year. My friends, how many men du
you suppose there are in the vicinity of Alma whom we visite:l
that could tell us how much they got per cow per year, and how
miuch it cost them to keep her? If a man were carrying on any
other business on the face of the earth and did not know anything
about what his stuff cost him or what he got from it, how long

240 ILLINOIS DAIRYMEN’S ASSOCIATION.

(lo you suppose he could keep in business? I know of no business,
aside from farming, where a man can continue in business if he
does business in that way. I found two or three men around
Alma that knew how much they got from a cow in a year, but I
did not find a man around here who knew what it cost him to do
that—and you are not so lonesome as you might be ,either, for
there are lots of others. In fact I should almost feel ashamed to
tell you how many men in Michigan I have met who do not know
how much it cost to keep a cow. I do not believe that is good
business; do you?

Just briefly, to carry on the dairy business in a business way
is to carry it on in a profitable way, and there are three things
necessary to know in order to do that. First, have a good cow.
Two cows may stand side by side and unless you weight the milk
and test the milk how do you know which is the better cow? Fre-
quently one cows gives 225 pounds and the other 250 pounds.
Can you tell which cow gives 250 pounds unless you weigh the
milk? You cannot do it. What is the reason you keep her?
Don’t you think it would be policy to know which is the better
cow and get rid of the poor one? Get good cows.

The next proposition is to feed them right. ‘This is a sub-
ject that is a hobby of mine. I dare not start in on it at all be-
cause -I wotld forget myself and these other speamer:
would not have any chance at all; but she must be fed right. If
a man started to build this building, what would he do? The
first thing he would do would be to buy the material for such a
building as this and buy it in proportion to make such a building.
Is it not good reason that if you want a cow to furnish certain
elements, that you furnish her with just the stuff to make those
elements, call 1t balanced ration or whatever you will?

The next proposition is carme for’ the cow”) ote" muse
have good care. A cow must be kept ‘comiortale = iam
“means that she must be kept warm. You will excuse me for
referring to my own business, but just to illustrate it comes in
nicely, for | know more about my own business than any other
man’s anyway. I was buying cows and a man who was sell-

ILLINOIS DAIRYMEN’S ASSOCIATION. 241

ing his product at the same place I did mine, offered me a cow.
I looked at her and she looked like a good cow, so I bought her
After | had bought the cow I asked, “What is the matter with
the cow that you wanted to sell her?” ‘There is no use in ask-
ing before you buy, but if you ask afterwards you may find out.
I asked this man and he said: “Well, she does not give milk
enough.” He had five other cows and he said this was the
peers one | took her home and put her in my barn. ‘The
temperature in my barn never gets down to freezing; I havea
covered barn yard and the cows never get out from the time they
go in in the fall until they get out in the spring. She freshened
Oct. 8 and one year from that day | had 14,000 pounds of milk,
$40 from that one cow. ‘That was the best cow that man owned.
What was the reason he did not know it? He turned her out
in the morning and, instead of covering her ribs with fat to keep
out the cold, she stood there and shivered and when she was put
under the right conditions she was one of the best cows ever
in the state of Michigan and yielded a profit like that.

Just these three things let me say again. What will make
forty cows give milk will make one cow give milk. This ap-
plies to the one cow dairyman as much as to the forty cow dairy-
man. When you want a cow, get a good cow and feed her all
She can eat. here is no use in keepiug just a cow. It takes
$18 or $20 to keep her just a cow and after you pay $20 to run
that machinery you must make that machinery run to its maxi-
mum capacity, and let me say to you today there is no line of
live stock husbandry in the state of Michigan that one day and
another will pay as good and even a profit as will a dairy cow.

THE BY-PRODUCTS OF MILK.

Paper read by D. O. Henry Nowak, of Chicago, before the
Milk Producers’ Institute, January 23rd, 1906, on “The By-
Products of Milk:

Ladies and Gentlemen:
Having been requested by the Secretary of this honorable

242 ILLINOIS DAIRYMEN’S ASSOCIATION.

institution to address you at this occasion, I would like to say
a few words concerning the bi-products of milk.

I must, however, ask you to pardon my pronunciation in the
reading of my paper, since this is not only my first lecture in this
country, but at the same time my first attempt to make use of
the English language—in a public address.

Alhough I am not sufficiently acquainted with the meth-
ods of farming in this great country, which during the last few -
years has very greatly advanced, yet since | am a manutfactur-
ing chemist of over thirty-five years’ practical experience,, chiefly
in the utilization of the bi-products of milk, believe | have some
knowledge about converting all farming products and in partic-
ular those obtained from milk into food products, as well as dif-
ferent chemical preparations for the use of the industries in
general.

When I came to this wonderful country the first time, some-
thing over twelve years ago, that is, at the time of the World’s
Fair, I was exceedingly surprised to find that the milk which I
already then considered “the kernel of all farming economy,”
was absolutely restricted in its utilization, since the cream separ-
ated and made into butter, and there was only demand for a small
part of the buttermilk—so that all of the remaining buttermilk
and the entire skim milk as far as it has not been used for the
making of cheese for the feeding of cattle and hogs, had no
further or more profitable utilization.

This fact chiefly occurred to me as being very surprising,
inasmuch as some of the bi-products of skim or waste milk had
already been used for a long time abroad for various purposes.

You will no doubt be somewhat astonished if I venture to
state that almost your entire wearing apparel, from the hat
down, either has been, or might have been more or less treated
by means of some bi-products obtained from milk, as I shall
explain a little more in detail in connection with every one of
the various constituents of the milk. Furthermore, that the
majority of things you daily come in contact with, also eithe:

ILLINOIS DAIRYMEN’S ASSOCIATION. 242

contain bi-products of milk themselves, or could be, or are man-
ufactured by the use of chemical preparations made from milk.

And last but not least, the milk appears before you again
and reminds you of its use, when you are building either a
house or a barn, or whatever else it may be, and even then,
when you are going out for the enjoyment of some sport or
pleasure.

In order to explain what I have just said, let us at first
consider the different constituents of the milk in the simple
combinations known to us.

The whole by means of separating is divided into creum
and skim milk; cream again divided into butter and buttermilk,
and the skimmiulk still further into curd and whey.

Leaving the butter aside, as its use is very well known to
all of us, and does not command our interest any longer, ex-
cept in connection with a new discovery by a good cook.

I take only the buttermilk and skimmilk up for further
explanation—so as to convince you that the value oi this I1-
product of the dairy farming, represents nowadays a great item
in our industry, as well as those of the whole civilized world.

Only in a few words | will say that the utilizations of the
whole milk into condensed milk is lately advanced by different
patented processes for the purpose of making milk powrer. In
mixing sufficient quantity of nitrate of sodium and phosphate
of potassium to the milk, so as to assure the solubility of the
albumen parts. The resulting powder after evaporation is sol-
uble in water. To prevent decomposition, one or two per cent
of the fresh milk itself, was butter.

In my opinion I do not believe that milk in powder form
has a future, for the simple reason that the characteristic taste
of non-crystalline sugar is added.

Speaking of buttermilk, you are undoubtedly acquainted
with the fact that for a long time the only value received, out-
of the fresh milk is removed entirely.

The buttermilk so largely used in Europe had only a scant
demand, and its use was limited to the neighborhood of the

244 ILLINOIS DAIRYMEN’S ASSOCIATION.

dairy where it was produced, and was regarded by the few
consumers as an excellent summer beverage.

But I wish to state right at this instant that the use of
buttermilk for medical purposes either in concentrated or pre-
served state will be largely increased and will have an immense
future.

The curative qualities of buttermilk have for many years
been recognized in Europe, and therefore you find in all dairy
countries, foremost in the Tyrolean Alps of Austria, and in
Switzerland, Denmark, Sweden and Norway, sanitariums, where
thousands of people troubled with kidney or liver complaint
and other abdominal diseases, get not only relieved, but in most
cases cured.

That the value of buttermilk is coming also to its well de-
served recognition in this country, 1s demonstrated in an arti-
cle emanating from Washington, about preserving and concent-
rating buttermilk, and where the more liberal use of buttermills
is recommended ,especially for those suffering from the above
mentioned ailments, and I can state to you that I have succeed-
ed in preserving buttermilk to any length of time without injury
to the consumer.

Now we come, in my opinion, to the most profitable part
of the milk, the utilization of the milk into curds and other
new products. In the year 1868, I entered in my father’s busi-
ness, who at that time was known as one of the first manufac-
turers of “Casein,” or as it 1s called in Pneland) = acre
from milk, and had introduced the article as far back as 1848.

At the London Exposition in 1862, and later at Exposition
in Vienna in 18738, and at the Centennial Exposition in Philadel-
phia in 1876, he was awarded diplomas for his “Casein” ex-
hibits. ‘The article was exported for a long time from our fac-
tory in Austria to the United States via England, and the knowl-
edge of its utilization was very limited, thanks to the non-com-
mital attitude of the English agents.

I therefore wish to emphasize that “Casein” or “Lactarin”
or whatever fictitious name was given to dry curd, no matter

ILLINOIS DAIRYMEN’S ASSOCIATION. 24.)

by what process or for what purpose it was used—it may have
been for commercial utilization or food products—it made its
first entry into the market more than fifty years ago. |

All the processes are based upon the simple principle of
making curd by means of natural acidity of the sour milk or by
the use of rennet. Later on all kinds of vegetable, organic and
even mineral acids were employed, which, however, in my opin-
ion, are decidedly detrimental to the product in question. Ks-
pecially where the curd is used for the manufacture of pure
“Casein” and the remaining whey for sugar of milk, it is es-
sential to know which method should be employed. The fol-
lowing extracts from chemical authorities will support my state-
ment.

In the second German edition of “Muspratt’s Practical
Chemica 1370, 1s mentioned that lhe Casein’ or “Lactarin
is due from milk by its own fermentation, and was at that time
supposed to be started by the fermentation of lactic acid in
taille

An English translation of “Wagner’s Chemical Techno.
logy,’ published in 1872, I found the following passage: ‘The
application of a mixture of lime has been recently proposed as
a mordant for this purpose ‘Casein, which is known in Eng-
land as ‘Lactarin, and prepared from milk, (of which it is the
curd), 1s dissolved in diluted caustic amonia ,and the solution
thus obtained 1s mixed with freshly prepared milk of lime.The
Casein lime mixture is used for steeping the cloth intended to be
dyed. The Casein-lime becomes insoluble by the application
of heat, after which the fabric is so thoroughly mordanted that
it resists washing with alkaline fluids.”

The following we find in “Thorpsesis Dictionary of Chem-
cng ol, 1 published in 1890: ~ A preparation of ‘Casein,
known as “Lactarin,’ is used as a substitute for albumen in dye-
ing calico printing. It was introduced by Pattiscn in 1848, for
fixing pigment colors.”

Other German books are mentioning the use of “Casein”

246 ILLINOIS DAIRYMEN’S ASSOCIATION.

since 1870, for all kinds of paints, paper size, wall paper size,
pastes and so forth.

Now let me tell only. some uses of “Casein” or “Casein”
preparation from skim milk. It is used as sizing for straw
and felt hats, for the manufacture of paper and glazed paper,
for glazing and finishing leather, for finishing and sizing s'Jk,
wool, linen and cotton thread, or piece goods, for the manufac-
ture of wall paper, linoleum and various combination goods,
and the finishing of the best grades of burlaps.

“Casein” produces furthermore, cements, putty, mucilage,
glues and woodfillers. It is also used in printing ink, for the
manufacture of all kinds of dry paints, water and fire-proofing,
billiard balls, golf balls, buttons and various fancy articles to
replace ivory, are made from “Casein.” “Casein” has also been
used in the so-called “Lost Arts.’ We are astonished by the
freshness of the Mural paintings and decorations of European
churches and palaces, and it is nothing else but “Casein” mixed
with colors by the old masters, and is the means cf perpetuating
their canvasses and mural paintings. “Case eitmem i smc
form of buttermilk or milk mixed with lime and sand played
also an Important part as mortar in the erection of monumental
buildings thousands of years ago, and it is a well known fact

that the mortar became harder with age than the material it-
self.

We have, for instance, in Marienburg, Germany, a monu-
mental tower called the “Buttermilk” tower, built by the Ro-
mans, and it is a historical fact that this venerable old monu-
ment has withstood the onslaught by the ancient and modern
war machines to which it was subjected to through the many
invasions from the time of the Romans up to the Napoleonic era.
I tried myself to dig out a piece of mortar, but the result was a
broken knife blade and no souvenir. And I have only mention-
ed some of the uses of “Casein.”

The latest utilization of the skim milk was accomplished
last year in the manufacture of my own invention, “Dermifor-
ma,’ an article for tanning purposes in all branches of the tari-

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ILLINOIS DAIRYMEN’S ASSOCIATION. 247

ning industry, and its use in connection with tanning of every
kind of hides into leather.

This is my invention or discovery, which kept me busy for
the past 15 years, originated from my conception, that the same
vegetable or animal matter which produces the skin or hide ou
the animal should be the best matter for producing leather of
unexcelled quality, and it requires the use of all the skimmilk to
the last drop.

The use of my discovery, “Dermiforma,’ will be better
understood if I tell you that there are nearly three thousan«
(3,000) tanneries in the United States alone ,and based upon
experience up to the present time, the use of “Dermiforma” will
be so great as to require several million pounds of milk per day
for its manufacture.

Having now figuratively arrived at the foot of my previ-
ous statement, and also my address, I think it advisable not to
detain you any longer. I trust that my condensed lecture has
convinced my esteemed audience that the so-called skim or waste
milk and its bi-products will be an epoch-making factor in the
commercial and industrial world, and will be ot equal import-
ance to civilization at large, as milk has been for centuries to
the entire human race.

In closing my address, allow me to quote your illustrious
countryman, Ingersoll, who says in one of his addresses: ‘‘No
farmer can afford to raise corn, oats and hay to sell; he should
make every profit out of what he produces.” And let me add,
that he should raise cattle in order to get the best milk produc-
ing cows, and thus receive the highest returns for this exceeding-
ly valuable fluid, which now can be utilized without anv waste
wo tie wer last drop. 1 thank you:

248 ILLINOIS DAIRYMEN’S ASSOCIATION.

DAIRY LAWS OF ILLINOIS

Laws of 1879, page 111. (THurd’s Revised Statutes): (@@apcer
38, Sections 9-9e).

AN ACT to regulate the sale of milk, and to provide penalties.
for the adulteration thereof. (Approved May 29, 1879.)

Section 1. That whoever shall, for the purpose of sale for
human food, adulterate milk with water or any foreign substance,
whoever shall knowingly sell for human food, milk so tainted
which cream has been taken, without the purchaser being in-
formed or knowing the fact, or whoever shall knowingly sell
for human food, milk from which what is commonly called
“strippings” has been withheld, without the purchaser thereof -
being informed or knowing the fact, or whoever shall knowingly
sell for human food milk drawn from a diseased cow knowing
her to be so diseased as to render .her milk unwholesome, or
whoever shall knowingly sell for human food, milk se tainted
or corrupted as to be unwholesome, or whoever shall knowingly
supply, or bring to be manufactured into any substance for
human food, to any cheese or butter factory or creamery, with-
out all interested therein knowing or being informed of the
fact, milk which is adulterated with water or any foreign sub-
stance, or milk from which cream has been taken, or milk from
which what 1s commonly called “strippings’ has been withheld,
or milk drawn from a diseased cow, knowing her to be so
diseased as to injure her milk, or milk so tainted or corrupted
as to be unwholesome, or whoever shall knowingly, with intent
to defraud, take from milk after it has been delivered to a cheese
factory. or creamery, to be manufactured into any substance
for human food, for or on account of the person supplying
the milk or cream, or shall, with like intent, knowingly add

ILLINOIS DAIRYMEN’S ASSOCIATION. 249

any foreign substance to the milk or cream, whereby it, or the
products thereof, shall become unwholesome for human food,
shall be guiltyof a misdemeanor, and for each and every such
misdemeanor shall be fined not less than twenty-five nor more
than one hundred dollars or confined in the county jail not
exceeding six months or both, in the discretion of the court.

Section 2. Any person who shall adulterate milk, with the
view of offering the same for sale or exchange, shall keep cows
for the production of milk for market, or for sale or exchange,
in an unhealthy condition, or knowingly feed the same on food
that produces impure, diseased, or unwholesome milk, shall be
deemed guilty of a misdemeanor ,and, on conviction, shall be
punished by a fine of not less than fifty dollars nor more than
two hundred dollars, for each and every offense.

Section 3. Any person or persons who shall in any of the
cities of this state, engage in or carry on a retail business in the
sale, exchange of, or any retail traffic in milk, shall have each and
every case in which the milk is carried or exposed for sale or
exchange, and the carriage or vehicle from which the same is
vended, conspicuously marked with his , her, or their name or
names, also indicating by said mark the locality from which said
milk is obtained or produced, and for every neglect for such
markings, the person or persons so neglecting shall be subject
to the penalties expressed in section 2 of this act; but for every
violation of this act, by so marking said can, carriage, or vehicle,
as to convey the idea that said milk is produced or procured from
a different locality than it really is, the person or persons so
offending shall be subject to a fine of one hundred dollars.

Section 4. Any person who shall, in any of the cities in
this state, offer for sale any milk from which the cream or any
part thereof shall have been taken, shall offer for sale and sell
the same as skimmed milk, and not otherwise, and shall have
each can or vessel in which such milk is carried or exposed for
sale plainly and conspicuously marked with the words “Skim-
med Milk.” Any person violating this section shall be subject
to a fine not exceeding fifty dollars for each and every violation.

250 ILLINOIS DAIRYMEN’S ASSOCIATION.

Section 5. Upon the rendition of judgment imposing a
fine as provided in the foregoing sections, it shall be the duty
of the justice of the peace or other court rendering said judg-
ment, also to render a judgment for the costs, and forthwith to
issue a Capias or warrant of commitment against the body of the

defendant commanding that, unless the said fine and costs he

forthwith paid, the defendant shall be committed to the jail of
the county, and the constable or other officer to whose hand said
capias or warrant shall come shall, in default of such payment,
arrest the defendant and commit him to the jail of the county,
there to remain, as provided by section 808 of “An act to revise
the law in relation to criminal jurisprudence,’ in force July 1,
1874, unless such fine and cost shall sooner be paid.

Section 6. ‘The addition of water or any foreign substance
to milk or cream intended for sale or exchange is hereby declared
an adulteration. Any milk that is obtained from cows fed on
distillery waste, usually called “swills,” or upon any substance
in a state of putrifaction, is hereby declared to be impure and
unwholesome. Nothing in this act shall be construed to prevent
the addition of sugar in the manufacture of condensed or pre-
served milk.

Section 7. Section nine of division one of an act entitled
“An act to revise the law in relation to criminal jurisprudence
(approved March 27, 1874); and all other acts and parts of

Laws of 1888, page 54 (Revised Statutes, chapter 5, sec-
tion 29-382.)
AN ACT to require operators of butter and cheese factories on
the co-operative plan to give bonds, and to prescribe penal-
ties for the violation thereof. (Approved June 18, 1883.)
Section 1. That it shall be unlawful for any person or per-
sons, company or corporation, within this state to operate, carry
on, or conduct the business of manufacturing butter or cheese on
the co-operative or dividend plan until such person or persons,
company or corporation, shall have filed with the circuit clerk
or recorder of deeds of the county in which it is proposed ta

_ 4 > =e = y
I AS Ee

ILLINOIS DAIRYMEN’S ASSOCIATION. 2ai

carry on such business, a good and sufficient bond, to be ap-
proved by such circuit clerk or recorder of deeds, in the penal
sum of six hundred dollars, with one or more good suretics.
conditioned that such person or persons, company or corporation
proposing to carry on such business will, on or before the firs!
day of each month, make, acknowledge, subscitbe and swear
to a report in writing, showing the amount of product manu-
factured, the amount sold, the prices received therefore, and the
dividends earned and declared for the third month preceding the
month in which such report is made and will file a copy of such
report with the clerk of the town or precinct in which such fac-
tory is located, and will also keep publicly posted in a conspicu-

ous place in such factory, a copy of such report for the inspec-
tion of the patrons thereof, and that such dividends shall be
promptly paid to the persons entitled thereto.

Section 2. Such bond shall run to the people of the State
Crimes and shall be for the benefit. and protection. of all
patrons of such factory, and suit may be had thereon by any
person or persons injured by a breach of the conditions thereof
by any action of debt for the use of the person or persons inter-
ested for all damages sustained by them.

Section 8. Such bond shall be recorded by the circuit clerk
or recorder with whom the same is filed, and all such reports so
filed with any town or precinct clerk shall be preserved by him
and held subject to the inspection of any person or persons
interested.

Section 4. Any person who shall willfully violate any pro-
vision of this act shall be liable to a fine of not less than two
hundred dollars or more than five hundred dollars ,or imprison-
iment in the county jail for not less than thirty days nor more
than six months, or both, in the discretion of the court.

252 ILLINOIS DAIRYMEN’S ASSOCIATION.

Laws of 1879, page 11 (Revised Statutes, chapter 38, sections
39a-39c. )

!

AN ACT to prevent frauds in the manufacture and sale of
butter and cheese. (Approved May 31, 1875.)

Section 1. That whoever manufactures, sells, or offers for
sale, or causes the same to be done, any substance purporting
to be butter or cheese, or having the semblance of butter or
cheese, which substance 1s not made wholly from pure cream or
pure milk, unless the same be manufactured under its true and
appropriate name, and unless each package, roll, or parcel of
such substance, and each vessel containing one or more packages
of such substance, have distinctly and durably painted, stamped,
or marked thereon the true and appropriate name of such sub-
stance, in ordinary boldfaced capital letters not less than five
lines pica, shall be punished as provided in section 3 of this act.

Section 2. Whoever shall sell any such substance as 1s
mentioned in section 1 of this act to consumers, or cause the
same to be done, without delivering with each package, roll, or
parcel so sold, a label on which is plainly and legibly printed in
Roman letters, the true and appropriate name of such substance,
shall be punished as is provided in section 3 of this act.

Section 3. Whoever knowingly violates section 1 or section
2 of this act shall be fined in any’sum not less than ten nor
more than three hundred dollars, or imprisoned in the county
jail not less than ten nor more than ninety days, or both, in the
discretion of the court; Provided, That nothing contained in
this act shall be construed to prevent the use of skimmed milk,
salt, rennet, or harmless coloring matter, in the manufacture of
butter and cheese.

Laws of 1881, page 74 (Revised Statutes, chapter 38, sections
9f-9e. )

AN ACT to prevent the adulteration of butter and) cheese vey
the sale or disposal of the same, or the manufacture or sale
of any article as a substitute for butter and cheese ,or any

ILLINOIS DAIRYMEN’S ASSOCIATION. 253

article to be used as butter and cheese. (Approved June
1, 1881.)

Section 1. That whoever manufactures out of any oleo-
ginous substances, or any compound of the same other than that
produced from unadulterated milk or cream from the same, any
article designed to take the place of butter or cheese produced
from pure, unadulterated milk, or cream of the same, and shall
sell, or offer for sale, the same as butter or cheese, or give to any
person the same as an article of food, as butter or cheese, shali,
on conviction thereof, be fined not less than twenty-five dollars
nor more than two hundred dollars.

Section 2. All acts or parts of acts inconsistent with this
act are hereby repealed.

Waws of est page 75 (Revised Statutes, chapter 38, sections
9h-99o. )

AN ACT to prevent and punish the adulteration of articles of
food, drink and medicine, and the sale thereof when adul-

tefated.. “(Approved June 1, 1881.)

Section 1. That no person shall mix, color, stain, or pow-
der, or order or permit any person in his or her employ to mix,
color, stain or powder any article of food with any ingredient
or material, so as to render the article injurious to health, or
depreciate the value thereof, with the intent that the same may
be sold; and no person shall sell or offer for sale any such article
so mixed, colored, stained or powdered.

Section 3. No person shall mix, color, stain, or powder any
article of food, drink, or medicine, or any article which enters
into the composition of food, drink, or medicine, with any other
ingredient or material, whether injurious to health or not, for
the purpose Of gain or profit, or sell, or offer the same for sale,
or permit any person to sell or offer for sale any article so mixed.
colored, stained, or powdered, unless the same be so manufac-
tured, used, or sold, or offered for sale under its true and ap-
propriate name, and notice that the same is mixed or impure is

254 ILLINOIS DAIRYMEN’S ASSOCIATION.

marked, printed, or stamped upon each package, roll, parcel or
vessel, containing the same, so as to be and remain at all times
readily visible, or unless the person purchasing the same is fully
informed by the seller of the true name and ingredients (if other
than such as are known by the common name thereof) of such
article of food, drink or medicine, at the time of making the sale
thereof, or offffering to sell the same.

Section 4. No person shall mix oleomargarine, suine, but-
terine, beef fat, lard, or any other foreign substance, with any
butter or cheese intended for human food, without distinctly
marking, stamping, or labeling the article, or the package con-
taining the same, with the true and appropriate name of such
article, and percentage in which such oleomargarine or suine
enters into its composition; nor shall any person sell or otter for
sale, or order or permit to be sold or offered for sale, any such
article of food into the composition of which olomargarine or
suine, or butterine, beef fat, lard, or any other foreign substance
of the fact, and the proportions in which such oleomargarine,
suine, or butterine, beef, fat, lard, or any other foreign substance
has entered into its composition. Provided, That nothing in this
act shall be so construed as to prevent t he use of harmless color-
ing matter in butter or cheese, or other articles of food.

Section 5: Any person convicted of violating any pro-
visions of any of the foregoing sections of this act shall, for the
first offense, be fined not less than twenty-five doilars nor more
than two hundred; for the second offense he shall be fined not
less than one hundred nor more than two hundred dollars, or
confined in the county jail not less than one month nor more
than six months, or both, at the discretion of the court; and
for the third and all subsequent offenses he shall be fined not less
than five hundred dollars nor more than two thousand dollars,
and imprisoned in the penitentiary not less than one year nor
more than five years.

Section 6, which makes ignorance of the provisions of the
_law a defense against prosecution, is repealed in ihe food com-
mission bill.

ILLINOIS DAIRYMEN’S ASSOCIATION. 255

Section 7. The State’s Attorneys of this state are charged
with the enforcement of this act, and it is hereby made their
duty to appear for the people, and to attend to the prosecution
of all complaints under this act, in their respective counties, in
all courts.

Section §. All acts and parts of acts incinsistent with the
provisions o fthis act are hereby repealed.

Laws of 1897, page 3 (Revised Statutes, Chapter 38, Sections
339d-39n. )

AN ACT to regulate the manufacture and sale of substitutes for
butter. (Approved June 14, 18977.) |

Seaton I “That for the purpose o1 this act every article,
substitute, or compound 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 trom
pure milk or its cream, is hereby declared to be imitation butter.
Provided, That the use of salt and harmless coloring matter ior
cOlomm« tie product of pure milk or cream shall not be con-
strued to render such product an imitation.

Section 2. No person shall coat, powder ,or color with an-
natto or any coloring matter whatever any substance designed
as a substitute for butter, whereby such substitute or product
so colored or compounded shall be made to resemble butter, the
product of the dairy. No person shall combine any animal fat
or vegetable oil or other substance with butter or combined
therewith or with animal fat or vegetable oil or 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 substance shall resem-
ble yellow or any shade of genuine yellow butter, nor introduce
any of the articles of which the same is composed: Provided,
Nothing in this act shall be construed to prohibit the use of salt,

256 ILLINOIS DAIRYMEN’S ASSOCIATION.

rennet, and harmless coloring matter for coloring the products
of pure milk or cream from the same.

No person shall, by himself, his agents, or employes, pro-
duce or manufacture any substance in imitation or semblance of
natural butter, nor sell, nor keep for sale, nor offer for sale any
imitation butter, made or manufactured, compounded or pro-
duced in violation of this section, whether such butter shall be
made or produced in this state or elsewhere. ‘his section shall
not be construed to prohibit the manufacture 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 prohibited.

Section 38. Every person who lawfully manufactures any
substance designed to be used as a substitute for butter shall
mark by branding, stamping, or stenciling upon the top and
sides of each tub, firkin, box, or other package in which said
article shall be kept and in which it shall be removed from the
place where it is produced, in a clean and durable manner, in
the English language, the word “Oleomargarine,’ or the word
“Butterine,’ or the words ‘Substitute for Butter,’ or the wores
“Imitation Butter,’ in printed letters in plain, Reman snipe
each of which shall not be less than three-quarters of an inch in
length.

Section 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
substance sold or offered for sale is imitation butter.

Section 5: No person, by himself for another, shall ship,
consign, or forward by any common carrier, whether public or
private, any substance designed to be used as a substitute for
butter, unless it shall be marked or branded on each tub, box,
firkin, or other package containing the same, as provided in this
act, and unless it be consigned by the carrier and receipted for by
its true name: Provided, That this act shall not apply to any
goods in transit between foreign States across the State of
Illinois.

ILLINOIS DAIRYMEN’S ASSOCIATION... 257

Section 6. No person shall have in his possession, or under
his control, any substance designed to be used as a substitute for
butter, unless the tub, firkin, jar, box, or other package containing
the same be clearly and durably marked, as provided in this act:
Provided, That this section shall not be deemed to apply to
persons who have the same in their possession for the actual
consumption for themselves or their families. Every person who
shall have in his possession or control any imitation butter for
the purpose of selling the same, which is not marked as 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.

Section 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.

Section 8. No action shall be maintained on account of any
sale or contract made in violation of or with the intent to violate
_ this act by or through any person who was knowingly a party to
such wrongful sale or contract.

section 9. Whoever shall deface, erace, or remove any
mark provided by this act, with intent to mislead, deceive, or to
violate any of the provisions of this act, shall be guilty of a
misdemeanor.

Section 10. Whoever shall violate any of the provisions of
this act shall be punished by a fine of not less than fifty nor more
than two hundred dollars, or by imprisonment in the county jail
not to exceed sixty days, for each offense, or by both fine and
imprisonment in the discretion of the court, or the fine alone
may be sued for and recovered before any justice of the peace
in he couny 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.

ecciiom Il itis hereby made the duty of the States

258 ILLINOIS DAIRYMEN’S ASSOCIATION.

———— ]

Attorney of each cou nty in this stae to prosecute all violations
of this act upon complaint of any person, and there shall be
taxed as his fees in the case the sum of ten dollars, which shall
be taxed as costs in the case.

AN ACT to protect the public from imposition in relation to
canned or preserved food. (Approved June 27, 1885.)

Section 1. That it shall hereafter be unlawful in this State
for any packer or dealer in preserved or canned fruits and vege:
tables or other articles of food to offer such canned articles for
sale after January 1, 1886, with the exception of goods brought
from foreign countries, or packed prior to the passage of this
act, unless such articles bear a mark to indicate the grade or
quality together with the name and address of stich firm, person,
or corporation that packed the same or dealer who sells the same.
The firm, person, or corporation labeling such goods shall be
considered the packer or packers.

Section 3. Any person, firm, or corporation, who shall
falsely stamp or label such cans or jars containing preserved
fruit or food of any kind, or knowingly permit such false stamp-
ing or labeling, and any person, firm, or corporation who shall
violate any of the provisions of this act shall be deemed guilty
of a misdemeanor and punished with a fine of not less than fifty
dollars; in the case of vendors, and in the case of manufacturers
and those falsely or fraudulently stamping or labeling such cans
or jars, a fine of not less than five hundred dollars nor more
than one thousand dollars, and it shall be the duty of any board
of health in this State cognizant of any violation of this act to
prosecute any person, firm, or corporation which it has reason
to believe has violated any of the provisions of this act, and after
deducting the costs of the trial and conviction, to retain for the
use of such board the balance of the fine or fines recovered.

ILLINOIS DAIRYMEN’S ASSOCIATION. 259

PURE FOOD COMMISSIONER’S BILL.

lor an act to provide for the appointment of a State Food Com-
missioner and to define his powers and duties and fix his
compensation, and to prohibit and prevent adulteration,
fraud and deception, in the manufacture and sale of articles
of food, and to repeal certain acts or parts of acts therein
named.

Pequon le he it emacted by the People of the State of Ilh-
nois represented in the General Assembly: That the office of
State Food Commissioner for the State of Illinois is hereby
created. Within thirty days after this act shall take effect such
commissioner shall be appointed by the Governor, by and with
the advice and consent of the Senate, and his term of office shall
_ be for two (2) years from the date of his appointment and until
his successor is appointed and qualified. Thereafter the term of
office of the commissioner shall be for four years and until his
successor is qualified. The salary of the Commissioner shall be
twenty-five hundred dollars ($2,500) per annum and his neces-
sary and actual expenses incurred in the discharge of his official
duties. |

2. such commissioner may, with the advice and consent
of the Governor, appoint two assistant commissioners, each of
acknowledged standing, ability, and integrity, one of whom shall
be an expert in the matter of dairy products, and the other of
whom shall be a practical and analytical chemist, who shall be
known as State analyst. The salaries of such assistants shall
not exceed eighteen hundred dollars ($1,800) each per annum
and their necessary and actual expenses incurred in the discharge
of their-official duties. In case of the absence or inability of the
State analyst to perform all the duties of his office, the commis-

260 ILLINOIS DAIRYMEN’S ASSOCIATION.

sioner may appoint some competent person to assist in the same
temporarily.

3. The food commissioner shall have authority to appoint
necessary inspectors not exceeding six in number or to assist in
the work of the food commissioner at such times and for such °
periods of time as may be required in the enforcement of the
dairy food laws of the State. Such inspectors shall have the
same right of access to places to be inspected as the commis-
sioner. ‘The compensation of such inspectors shall be three
dollars ($3.00) per day for each day of actual service, and their
necessary and actual expenses when so employed.

4. It shall be the duty of the commissioner to enforce all
laws that now exist or that may hereafter be enacted in this State
regarding the production, manufacture, or sale of dairy products,
or the adulteration of any article of food, and personally or by
his assistants to inspect any article of food made or offered for
sale within this State, which he may, through himself, or his
assistants, suspect or have reason to believe to be impure, un-
healthy, adulterated or counterfeit, and to prosecute, or cause
to be prosecuted, any person or persons, firm or firms, corpora-
tion or corporations, engaged in the manufacture or sale of any
adulterated or counterfeit articles of food contrary to the laws
of this state.

5. It shall be the duty of the food commissioner to care-
fully inquire into the quality of the dairy and food products, and
the several articles which are foods or the necessary constituents
of food, which are manufactured for sale or sold or exposed or
offered for sale in this State, and he may in a lawful manner
procure samples of the same, and direct the state analyst to make
due and careful examination of the same, and tepore tembae
commissioner the result of the analysis of all or any such food
or dairy products as are adulterated, impure or unwholesome, in
contravention of the laws of this State, and it shall be the duty of
the commissioner to make complaint against the manufacurer or
vender thereof in the proper county, and furnish the prosecuting

ILLINOIS DAIRYMEN’S ASSOCIATION. 261

attorney with the evidence thereon and thereof to obtain a con-
viction for the offense charged. “[he food commissioner, or his
assistants, or any person by him duly appointed for that purpose,
shall have power in the performance of their duties to enter any
dairy, creamery, cheese factory, store, salesroom, warehouse
(except bounded warehouses for the storage of distilled spirits),
where goods are stored or exposed for sale, or place where they
have reason to believe food is stored or offered for sale, and to
open any cask, tub, jar, bottle or package containing or supposed
f0 CoMmtaim any article of food, and examine or cause to the
examined the contents thereof, and take therefrom samples for
analysis. ‘The person making such inspection shall take such
samples of such articles of produce, in the presence of at least
one witness, and he shall, in the presence of such witness, mark
or seal such sample and shall tender, at the time of taking, to the
manufacturer or vender of such produce, or to the person having
the custody of the same, the value thereof, but if the person from
whom such sample is taken shall request him to do so, he shall,
at the same time and in the presence of the person from whom
such property is taken, securely seal up two samples of the
article seized or taken, the one of which shall be for examination
_or analysis under the direction of the commissioner, and the
other of which shall be delivered to the person from whom the
article was taken. Any person who shall obstruct the commis-
sioner or any of his assistants by refusing to allow him entrance
to any place which he desires to enter in the discharge of his
official duty, or refuse to deliver to him a sample of any article of
food made, sold or exposed for sale by such person, when the
same is requested, and when the value thereof is tendered, shall
be guilty of a misdemeanor, punishable by a fine of not exceeding
| fifty dollars ($50.00) for the first offense, and not exceeding five
_ hundred dollars ($500.00) or less than fifty dollars ($50.00) for
each subsequent offense.

6. It shall be the duty of the state’s attorney in any county
of the State, when called upon by the commissioner or any of
his assistants, to render any legal assistance in his power to

262 ILLINOIS DAIRYMEN’S ASSOCIATION.

execute the laws and to presecute cases arising under the pro-
visions of this act.

7. The State board of health may submit to the commis-
sioner, or to any of his assistants, samples of food or drink for
examination or analysis, and shall receive special reports, show-
ing the results of such examination or analysis.

8. It shall be unlawful for the State analyst, while he holds
his office, to furnish to any individual, firm or corporation any
certificate as to the purity or excellence of any article manufac- —
tured or sold by them to be used as food or in the preparation
of food.

9. The salary of the commissioner shall be paid from the
fund appropriated for the payment of the salaries of State officers,
and his assistants shal! be paid out of the State treasury from the
same fund and in the same manner as the salaries of other em-
ployes of the State are paid, and their official expenses shall be
paid at the end of each calendar month upon bills duly itemzied
and approved by the Governor, and the amount necessary to pay
such salaries and expenses is hereby appropriated.

10. The commissioner may, under the direction of the
Governor, fit up a laboratory, with sufficient apparatus for mak-
ing analysis contemplated in this act, and for such purpose the
sum of fifteen hundred dollars ($1,500), or so much thereof as
may be necessary, 1s hereby appropriated; and for the purpose
of providing materials, and for necessary expenses connected
with the making of such analysis, there is also hereby appro-
priated so much as may be necessary, not exceeding six hundred
dollars ($600) annually. The appropriation provided for in
this section shall be drawn from the State treasury upon certified
bills approved by the Governor.

11. The commissioner shall make an annual report to the
Governor on or before the first day of January in each year.
which shall be printed and published. Such report shall cover
the doings of his office for the preceding year and shall show,
among other things, the number of factories, creameries and
other places inspected, and by whom; the number of specimens

ILLINOIS DAIRYMEN’S ASSOCIATION. 2685

of food articles analyzed, and the State analyst's report upon
each one when the analysis indicates the same to be contrary to
law; the number of complaints entered against persons for vio-
lation of the laws relative to the adulteration of food; the num-
ber of convictions had and the amount of fines imposed therefor,
together with such recommendations relative to the statutes in
force as his experience may justify. The commissioner may also
prepare, print and distribute to the newspapers of the State, and
to such persons as may be interested or may apply therefor, a
monthly bulletin containing results of inspections, the results of
analysis made by the State analyst of articles offered for sale
contrary to law, with popular explanation of the same, and such
other information as may come to him in his official capacity
relating to the adulteration of food and drink products and of
dairy products, so far as he may deem the same of benefit and
advantage to the public; also a brief summary of all the work
done during the month by the commissioner and his assistants
im the ennorcement of the laws of the State, but not more than
ten thousand copies of each of such monthly builetins shall be
printed: Provided the necessary printing shall be done by the
State printer, and all expenses for stationery and printing shall be
audited and paid from the same fund and in the same manner as
other State printing and stationery.

All fines, penalties and costs recovered for violations of this
act and other acts now enacted or hereafter to he enacted pro-
hibiting or regulating the adulteration of foods shall be paid into
the State treasury to the credit of the general fund of the State.

12. No person shall, within this state, manufacture for
sale, have in his possession with intent to sell, offer for sale, or
sell any article of food which is adulterated within the meaning
of this act.

13. The term ‘food,’ as used herein, shall include all
articles whether simple, mixed or compound, used for food,
candy, drink or condiment by man or domestic animals.

14. An article shall be deemed to be adulterated within the
meaning of this act:

264 ILLINOIS DAIRYMEN’S ASSOCIATION.

First—If any substance or substances has or have been
mixed with it so as to depreciate, lower or injuriously affect its
quality, strength or purity.

Second—If any inferior or cheaper substance or substances
has or have been substituted wholly or in part for the article.

Third—If any valuable necessary constituent or ingredient
has been wholly or in part abstracted from it.

Fourth—lIf it be an imitation of and sold under the name
of another article.

Fifth—lIf it is mixed, colored, coated, polished or powdered,
whereby damage or inferiority 1s concealed, or 1f by any means
it is made to appear better or of greater value than it really is.

Sixth—If it contains wholly or in part of a decomposed,
putrid, infected, tainted or rotten animal or vegetable substance
or article, whether manufactured or not, or, 1f it is the produce
of a diseased animal, or if of an animal that has died otherwise
than by slaughter. Provided, that an article of food that does
not contain any ingredient injurious to health, and in the case
of mixtures or compounds, which may be now, or from time io
time hereafter, known as articles of food under their own dis-
tinctive names, or which shall be labeled so as to plainly indi-
cate that they are mixtures, combinations, compounds or blends,
and not included in definition fourth of this section, shall not be
deemed to have been adulterated. Provided, further thar a
manufactured articles of food offered for salle shail be distinctly
labeled, marked or branded with the name of the manufacturer
and place of manufacture, or the name and address of the packer
or dealer who sells the same.

15. No person shall manufacture for sale, offer or expose
for sale, sell or deliver, or have in his possession with intent to
sell or deliver, any vinegar not 1n compliance with the provisions
of.this act. No vinegar shall be sold as apple, orchard or cider
vinegar which is not the product of pure apple juice, known as
apple cider and apple orchard or cider vinegar upon test shall
contain not less than one and three-fourths per cent, by weight,

ILLINOIS DAIRYMEN’S ASSOCIATION. 265

of cider vinegar solids upon full evaporation at the temperature
of boiling water.

16. All vinegar made by fermentation and oxidation with-
out the intervention of distillation shall be branded with the name
of the fruit or substance from which the same is made. All
vinegar made wholly or in part from distilled liquor shall be
branded “ distilled vinegar.” All fermented vinegar, not dis-
tilled, shall contain not less than one and one-fourth per cent,
by weight, upon full evaporation (at the temperature of boiling
water), of solids contained in the fruit from which said vinegar
is fermented, and said vinegar shall contain not less than two and
a half tenths of one per cent ash or mineral matter, the same
being the product of the material from which said vinegar is
manufactured. All vinegar shall be made wholly from the fruit
or grain from which it purports to be or is represented to be
made, shall contain no foreign substance, and shall contain not
less than four per cent, by weight, of absolute acetic acid.

17. No person shall manufacture for sale, otfer for sale or
have in his possession with intent to sell, any vinegar found upon
test to contain any preparation of lead, copper, sulphuric acid
or other mineral acid, or other ingredients injurtous to health.
All packages containing vinegar shall be marked, stenciled or
branded on the head of the cask, barrel or keg containing such
vinegar, with the name and residence of the manufacturer or
dealer, together with the brand required in section 16 of this act.

18. No person shall offer for sale, sell or deliver for food
or drink purposes, ice, natural or manufactured, containing any
decomposed, putrid, infected, tainted or rotten animal or vege-
table substance or any ingredient which is poisonous or injurious
to health. If intended for food or drinking purposes, shall nov
be composed of water of lower standard of purity than that
required for domestic purposes by the State Board of Health.

19. Any person or persons manufacturing for sale or sell-
ing or offering to sell any candies or confectioneries adulterated
by the admixture of terra alba, barytes, tale or other earthly
or mineral substances, or any poisonous colors, flavors or ex-

266 ILLINOIS DAIRYMEN’S ASSOCIATION.

tracts or other deleterious ingredients detrimental +o health, shall,
upon proper conviction thereof, be punished by a fine of not less
than ten nor more than one hundred dollars or imprisonment
in the county jail not less than ten nor more than thirty days, or
both such fine and imprisonment, in the discretion of the court.

20. No packer or dealer in preserved or canned fruits and
vegetables or other articles of food, shall sell or offer for sale
such canned or preserved fruits and vegetables or other articles
of food, unless such articles bear a mark, stamp, brand or label
bearing the name and address of the firm, person or corporation
that packs same, or dealer that sells same. All soaked or
bleached goods or goods put up from products dried before
canning, shall be plainly marked, branded, stamped or labelled
as such, with the words ‘“ Soaked” or ‘‘ Bleached Goods” in
letters not less than two-line pica in size, showing the name of
the article and name and address of the packer or dealer who
sells same.

21. No person shall manufacture for sale, have in his
possession with intent to sell, offer or expose for sale, or sell as
fruit, jelly, jam, or fruit butter, any jelly, jam or imitation fruit
similar compound made or composed, in whole or in part, of
elucose, dextrine, starch or other substance, and colored in imi-
tation of fruit jelly, jam or fruit butter; nor shall any such jelly,
jam or fruit butter or compound be manufactured or sold, or
offered for sale, under any name or designation whatever, unless
the same shail be composed entirely of ingredients not injurious
to health; and every can, pail or package of such jelly, jam or
butter sold in this state shall be distinctly and durably labelled
“imitation fruit, jelly, jam, or butter,’ with the name and
address of manufacturer or dealer who sells same.

22. Extracts made of more than one principle imalse we
labeled with the name of each principle or else simply with the
name of the inferior or adulterant.

In all cases when an extract is labeled with two or more
names, the type used is to be similar in size and the name of any
one of the articles used is not to be given greater prominence

ILLINOIS DAIRYMEN’S ASSOCIATION. 267

than another. The word compound cannot be used. Extracts
which cannot be made with fruit, berry, strawberry, etc., shall
be labeled “ artificial.”’ Chocolates and cocoas must not contain
substances other than cocoa mass, sugar and flavoring and will
Mombenreqtired: to pe labeled ~ compound or ~ mixture.’ Pre-
pared cocoanut, if so labeled, shall contain nothing but cocoanut,
sugar and glycerine, and shall not be classed as compound or
mixture.

23. Whoever shall falsebrand, mark, stencil or label any
article or product required by this act to be branded, marked,
stenciled or labeled or shall remove, alter, deface, mutilate,
obliterate, imitate or counterfeit any brand, mark, stencil or label
so required, shall be deemed guilty of a misdemeanor, and upon
conviction thereof shall be punished by a fine of not less than
twenty-five nor more than two hundred dollars, and costs of
prosecution, cr by imprisonment in the county jail for not less
than thirty days nor more than ninety days, or by both such fine
and imprisonment in the discretion of the court, for each and
every offense.

24. The taking of orders, or the making of agreements or
contracts by any person, firm or corporation, or by any agent or
fepmesemuative tnereot, for the future delivery of any of the
articles, products, goods, wares or merchandise embraced within
the prvvision of this act, shall be deemed a sale within the
meaning of this act.

25. Every person manufacturing, offering or exposing for
sale or delivery to a purchaser any article intended for food,
shall furnish to any person, or analyst or other officer or agent
appointed hereunder who shall appply to him for the purpose and
shall tender him the value of the same, a sample sufficient for the
analysis of any such article which is in his possession. Who-
ever hinders, obstructs or in any way interfers with any inspector,
analyst or other officer appointed hereunder, in the performanoce
of his duty, and whoever wilfully neglects or refuses to do any
of the provisions of this act, shall be guilty of a misdemeano;x,
and upon conviction shall, where no specific penalty is prescribed

268 ILLINOIS DAIRYMEN’S ASSOCIATION.

by this act, be punished by a fine not exceeding two hundred nor
less than twenty-five dollars, or by imprisonment in the county
jail for a period not exceeding ninety days, or by both such fine
and imprisonment, in the discretion of the court.

26. All acts and parts of acts inconsistent with this act,
and section 6 of an act entitled “An act to prevent the adultera-
tion of butter and cheese, or the sale and disposal of the same,
or the manufacture or sale of any article as a substitute for
butter or cheese, or any article to be used as butter and cheese,”
approved June 1, 1881, be and they are hereby repealed.

27. For the purpose of enabling dealers in products affected
by this act to dispose of same without loss, it is hereby expressly
provided that the penalties of this act, and prosecution under the
same, are suspended until the first day of July, 1990.

TESTING INDIVIDUAL COWS.

By Herbert A. Hopper, Assistant in Dairy Husbandry, University of

Illinois, Agricultural Experiment Station.

Success in dairying as in most other kinds of business re-
quires attention to details. In the economical production of milk
for whatever purpose, the cow is an important factor which must
be dealt with, and the wisdom and business foresight exercised
in her selection and management will determine the success of
the undertaking. The object of this circular is to show the
importance of studying the production of each cow in the herd,
if the owner is to realize the most from his efforts. The tables
and discussions of the herds which follow are given to point out
some of the mistakes made not only in keeping poor cows, but
also in according them poor rations and improper care. The
records should be of especial interest because they were taken
from herds maintained under the conditions prevailing upon dairy
farms of the State and embrace not only a wide range of produc-

ILLINOIS DAIRYMEN’S ASSOCIATION. 269

tion, but also many conditions of environment. A careful study
of the following cannot fail to convince the reader of the 1m-
portance of the scales and Babcock test in assisting the dairyman
to place his herd on a more profitable basis.

The Herds.

Some time ago the Department of Dairy Husbandry began
field work in Southern Illinois for the express purpose of point-
ing out to the dairymen the necessity of testing the individual
cows in their herds. ‘The inferior condition of many of the herds
has long been known to the Station, but it was thought an actual
demonstration of the fact upon the farms where these herds are
kept would be influential in inaugurating a movement toward bet-
ter cows. In accordance with this conclusion, herds were se-
lected for the purpose, located at different places in the St. Louis
dairy district and in various outlying creamery districts in the
southern part of the state. Since the work began, the cows in
twenty-nine different herds have been tested for longer or shorter
periods. The intention at the outset was to secure a record of
the annual production of each cow in the herd, but there are so
many disturbing influences such as the selling of cows, and the
practice of allowing the calves to suck their dams that many ani-
mals were dropped out. However, eighteen herds including 221
cows have completed a year’s record, and these only have been
used in this circular. In order to make the data as reliable as
possible the herds were selected with reference to the standing of
the owners in their respective communities. The geographical
location of the herds was such as to furnish as many points of
contact, and secure data from as many places as possible.

How the Test Was Made.

Each dairyman was furnished scales, sample bottles, milk
record sheets and preservative tablets. In all but two herds the
milk record was obtained by weighing each milking throughout
the year. In the two exceptions the milk was weighed only dur-
ing the week when samples were taken, the intermediate amounts
being calculated. The butter fat production was obtained by

270 ILLINOIS DAIRYMEN’S ASSOCIATION.

taking a composite sample of each cow’s milk for seven consecu-
tive days at intervals of nine weeks. The butter fat in this sample
was determined by the Babcock test, and the result obtained was
used as the average percentage of butter fat in the milk produced
during the four weeks preceding and the four weeks following as
well as during the test week. That is, the week when samples
were taken was made the middle of a nine-week period. Before
this work was begun the complete milk and butter fat records of
the cows in the University dairy herd was studied to see how
closely the annual production of butter fat could be determined
by weighing the milk continuonsly and testing a composite sample
taken every ninth week. It was found by using the amounts of
milk yielded by the cows during the successive weeks and the test
of every ninth week as above indicated, that the yearly production
of butter fat could be calculated, on the average, within five per
cent of the actual amount. The records about to be discussed
were obtained in the way just indicated. Lyttle difficulty was ex-
perienced in persuading the men to weigh their milk continuously,
which when once started has been quite generally continued even
after the immediate influence of the Station has been withdrawn.
The samples in all cases were carefully tested by a representative
of the University.

Explanation of Data.

In order to present the data on these herds in the most com-
prehensive manner, the records of the cows in a given herd, to-
gether with the value of their products at a uniform price, are
combined in one table. This allows the reader to compare the
individuals not only as to production, but upon the money basis
as well. At the head of each table is given the record and value
of the milk and butter fat of the best cow, poorest cow, aid the
average of the herd. With the breed and age given, it allows one
to take in at a glance the range of production, making such allow-
ances as necessary for the maturity of the animal and its breed-
ing. Unless otherwise stated, the records are for one years dura~
tion. In tables 1 and 4, the exact length of the lactation period
is not known, so that the average milk and fat per day are not

ILLINOIS DAIRYMEN’S ASSOCIATION. 271

given. Where supplementary tables are given to illustrate a
certain point they are self-explanatory. An attempt has been
made to discuss the care and management of each herd so as to
show some of its peculiar problems, and how they have been st1c-
cessfully or unsuccessfully met. Inasmuch as the feeding of the
herd is such an important item in determining success, the
amount and composition of the ration is given whenever possible.
No accurate record was kept of the amount of food consumed by
the various cows on the different farms except in herd 7 where
the data was complete enough to justify an approximation. How-
ever, the amounts mentioned in the other herds are fairly correct
and are inserted to illustrate the numerous ways of attemptinc:
to solve the feeding problem. It should be noted that, inasmuch
as butter fat is the most varied and at present the most valuable
constituent of milk, the herds are ranked upon that basis. The
records that follow are to be studied rather than simply read.
for they illustrate principles that the man who desires to succeed
cannot well afford to ignore.

Herd No. 1.

The cows im this herd, at the beginning, were a mixed lot
of natives, together with a few grade Jerseys and others of ill-
defined parentage. In spite of the fact that they were not an at-
tractive herd and were unfortunately housed in a cold, dark
stable, all but one produced over fifty dollars worth of butter fat.
This return is due in considerable degree to the skill of the owner
and feeder, who although he professed to be a novice, was able
to supply the needs of his individual cows very — successfully.
Cows Nos. 6, 7 and 9 were soon removed because of inefficiency.
Most of the cows came fresh in the fall or early in winter allow-
ing the owner to take advantage of the higher prices for milk at
that season. With this arrangement the influence of heat ana
flies came at a time when many cows were dry. During the win-
ter months cows in milk received eight pounds of bran, ten
pounds of corn and cob meal, one pound of oil meal, and what
they would consume of clover hay and corn stover. "Those milk-

bo
|
bo

ILLINOIS DAIRYMEN’S ASSOCIATION.

ing lightly or not at all, received about five pounds of bran, six
pounds corn and cob meal, with what clover hay and corn stover
they would eat. Here, as in most cases where good results are
obtained, the owner was successful in having the food eaten up
clean and in keeping the cows in good health. ‘The testing of
this herd was a source of considerable interest te the owner
throughout the year and led him to a greater appreciation of the
differences in cows. He has recently added to his herd a pure-
bred sire of excellent breeding and some pure-bred females.

Table 1. Herd No. 1.

Value milk Value
Total Percent Total at$1.15 B. F.at
No. milk fat. fleelaige per 100. 25c fb. Age. Breed.
Best cow ...10 6099.30 5.17 315.388 $70.14 $78.84 7 Gr. Jersey.
Poorest cow. 4 4391.30 — 3.911 DAS Gr 50.49 42.91 8 Native.

AV. O01 Herds 5193.05 4.54 261.61 $66.16 $65.40
1 6137.8 4.76 292.75 $70.58 $73.18 15 Jersey.
2 5391.0 4.09 220.55 61.91 - 55b.13°> sh02 sNatime:
3 6881.9 4.17 287.03 79.14 TL.15 37 Gr Holstem:
Ae ASO moo: alow 50.40 42.91 8 Native.
5) 4956.9 4.19 208.038 57.00 52.00 7 Gr. Jersey.
8 5864.8 4.62 Past te il 05) 66.35 67.79 8 Gr. Jersey.
10 6099.3 Dl ce ecokoa® 70.14 78.84 7 Gr. Jersey.
ft 5288:6 5.26 278.65 60.92 69.66 5 Gr. Jersey.
12 6485.9 4.67 303.50 74.59 75.80 9 Native.
13 6374.9 4.32 275.85 Vaasa 68.96 6 Gr Jersey.
Aree DAD et Ae On 253.16 62.28 63.29 9 Gr Holstein.
63283.6 2871.77 $124.66 $719.31
Herd No. 2. F. M. R.

This herd at the outset was composed of nine grade Hol-
steins and one grade Jersey, the poorest, No. 5, producing 193.29
pounds, the best No. 8, yielding 333.35 pounds of butter fat.
Cows Nos. 4 and 7 were removed early because of their low pro-
duction. A pure-bred sire has been maintained in this herd for
some time with beneficial results. The herd was kept in a clean,
comfortable, well lighted stable, and fed a liberal amount. At
all times the cows received good care which contributed very

ILLINOIS DAIRYMEN’S ASSOCIATION. 273

much to their production. In summer the herd was kept on
pasture with three pounds of bran in addition. During late sum-
mer and early fall, when the pastures became short, the cows re-
ceived about three pounds of gluten feed and as much oat hay
and millet as they could eat up clean. During the winter months
those in full flow of milk received a ration composed of five
pounds of bran, five pounds of corn and cob meal, and what clov-
er hay and chredded corn stover they could eat. ‘Those yielding
less milk received less bran. On the whole, the herd was cheaply
fed, the coarse farm foods being well consumed. Nevertheless,
this herd would have returned a larger profit if the ration had
contained corn silage and cowpea hay, in which case less grain
would have been required, giving a corresponding reduction in
the cost of production. As the milk was not sold to condensory
the corn might well have been placed in the silo and thus served
as a source of succulence in the ration.

Table 2. Herd No. 2. F. M. R.
2 <4 <
5 pe colin ne ae
rn
Sos eee et Ot Agia eels, te
B a = eis a S25 bd Breed
a ae ee SS
See Busiare oes Sp et a SE
Bestcow... 8 8738.7 98.81 383.35 30.02 1145 $17050 $8334 8 Gr. Holstein
Poorestcow 5 40928 4 3.92 198.29 17 23 .675 56.68 48.32 6 Gr. Holstein
Av.of berd. .. 376.4 319 267.75 22.5 817 $84 82 $66.93
No. Days
cow. in milk
1 *323 5947.6 3.63 217.62 18.41 673 $68.39 $5440 4 Gr. Holstein
2 365 7979 0 8.52 28096 21 86 167 91 76 70.24 4 Gr. Holstein
3 348 - "887 2 8.59 282.48 22.66 811 90 70 70.62 4 Gr. Holstein
5 286 4928 4 392 193.29 17 23 .675 56.68 48 3 6 Gr. Holstein
6 365 7887 8 3.20 252.25 21.61 691 90 71 63 C6 6 Gr. Holstein
8 291 8738 7 3.81 2883 35 30.02 1.145 100 50 838 384 8 Gr Holstein
9 293 8554.9 38.75 3820.57 2919 1.094 98 38 80 14 10 Gr. Holstein
10 349 7088.2 369 261.51 20.31 749 81.51 65.88 7 Gr. Jersey

|
|

|

Sole kk elke 3. ee _.... $678.63 $535.50

274 ILLINOIS DAIRYMEN’S ASSOCIATION.

Ferd No. 3.

In many ways herd No. 38 1s the most interesting of all and
teaches one of the best lessons of any included in this report. At —
the beginning of the test it was composed of ten native cows.
For several years the owner had been relying upon the available
milch cows in the immediate neighborhood as a source from
which to replenish his herd when removals were necessary. ‘lhe
milk was taken daily from the farm by a hauler to the local pas-
teurizing plant from which it was sent to St. Louis for direct
consumption. Although the owner was progressive in other
matters about his farm, he had completely overlooked the actual-
ly low productive capacity of the cows in his herd. until his at-
tention was called to it by the use of the scales and the Babcock
test. At the time the matter of testing his cows was suggested to
him, he seemed favorably impressed, but gave no intimation of
the. radical results that were soon to be realized. After weigh-
ing the milk from his individual cows for two months and having
two sets of composite samples tested, he became suddenly aware
that their productive ability was not in keeping with his standards
of excellence. In accordance with this conclusion, he sold seven
of the poorest cows for $160.00 and shortly afterward bought
a registered cow for $150.00, making the remark at the time.
that perhaps he had better invest the remaining $10.00 in bran
in order that this new cow might be induced to produce to the
best of her ability. When visited shortly after this transaction
and asked why he made such a decided change, he said: “I didn,t
know my cows were so poor; [ cannot produce milk with them so
cheaply as I should.” Pointing to the milk scales which had been
furnished him and which he had been studiously employing he
said: “I would not take one hundred dollars for them; they have
been worth that to me.” He also took occasion to say that he
had no intention of discontinuing the test but was bent on supply-
ing himself with cows worth the while. Let us pass now to a
consideration of the records which prompted such action.

In table 3 is given the weekly production of the seven cows

ILLINOIS DAIRYMEN’S ASSOCIATION.

275

which were sold, as revealed by the first test, and also the amount

produced

Table 3.

Herd No. 3.

the Production of Those Substituted for Them.

Cows Sold.
No. of Date of Test week Pounds Percent

cow. calving. ending. milk. fat.
2 Aug. 16 Dec. 26 81.8 5.0

3 Oct. 8 Dec. 26 95.6 4.2

4 Oct. 16 Dec. 26 156.1 43

5 July 20 Dec. 26 90.9 4.6

6 June 15 Dec. 26 132.0 4.0

7 July 25 Dec. 26 119.6 4.2

8 Oct. 5 Dee. 26 116.7 4.2
MANGIA Ober: attr shoes tee rays enc warsigieie/ ets as 113.24 4.3

Cows Substituted.

10 Jan. 31 Feb. 27 202.9 4.2

11 Feb. 25 Apr. 29 158.7 3.2

12 June 25 Sept. 2 196.6 3 4
i Sept. 15 Nov 4 220.5 3.0

14 Jan. 10 Mar. 10 256.9 3.4

15 Dec 26 Jan 6 210.9 4.4

16 June 18 July 14 189.0 4.0

17 June 6 July 14 277.8 4.6

18 Sept. 17 Nov. 17 263.3 2.8

19 Nov. 4 Nov. 17 264 8 3.4
PAW CRUSE Nai i iacieashaee. ois 224.14 3.6

Cows Nos. 1 and 9 did not complete a year.

ise

fo)

et

a

4 =

° ms
Best cow.... 14 9454.3
Poorest cow 11 6719.1
Av.ofherd . 8056.78

No. Days
COW in milk

10 330 7547.8
11 296 6719.1
12 340 7590.2
13 283 8972.5
14 307 9451.2
40283.9

qey
quodded

rw
aS

ea
a
rw)

go to go Go
EOP WO
S HH 2 00

E

Table 4. Herd No.
KR
See ee
Sa Se ® <
ae
Th aB ait
s £5 &8f
et a
324.08 30.79 1.055
221.13 22.70 747
215.78 29.88 .o80
308.07 22.87 .933
221.13 22.70 147
261.50 22.32 765
263 52 = 331.70 981
824.08 30.79 1.055
TS BEOS ee Milam sn ce

Comparing the Production of 7 Cows Which Were Sold With

Year’s Record.

Pounds

butter fat. Milk. B. fat.
BA) OPES Meteo IN rae Sieh ahs aa ater
AS Oi eckson meena aig seam
OG hes Es ze pecan hi gteat ihe ants Se
fee Ufo h concer ev arto er re tinge ea Mes
EAB aeeey on Aon tee :
OV Acr Agus, arenes enon teres css
ANG (ie eat Geis See aE Cesta Ee ieeeee
(loo u tam Bae ACen A ceed arate Meee a
8.52 7547.8 308.07
5.08 6719.1 221.13
6.69 7590.2 261.50
6.62 8972.5 263.52
8 73 9454.3 324.08
ORG) ety er Sin eaters crane apnea t ae
ER Giee etree tem ea eas ass
ZG Onstickare ror. eso taere nicincele eee
EH (tae oe Lee ene, €
ONO O Nate enantio ee Sa
8 21 8056.78 275.78

oe

a) ‘

S25 Ge

eo mS

a oe Breed
oe se I

i Fie ue

$108.72 $81.02 8 Gr. Holstein

77.26 55.28 6 Reg. Holst’n

$92.65 $68.94

$86.80 $77.02 7 Gr. Shorth’n
77.26 55.28 6 Reg. Holst’n
87.28 65.37 6 Gr. Shorth’n

103.18 65.88 38 Reg. Holst’n

108.72 81.02 3 Gr. Holstein

276 ILLINOIS DAIRYMEN’S ASSOCIATION.

by the cows substituted for them during the first weekly test.
The owner began to go beyond the boundaries of his own com-
munity to buy cows of approved ability, and the comparison made
here is to show how rapidly the standard of production was rais-
ed. The dates of calving and the date when the test week ended
are given in each group to show how long the cows had been
fresh. Although the stage of lactation and the season of the year
are not entirely comparable in the two groups, the superior excel-
lence of the latter is apparent. Notice that the average yield per
week of the seven cows which were sold ts 113.24 pounds of milk
and 4.88 lbs. butter fat, while for the other cows it is 224.14 lbs.
milk and 8.21 Ibs. of butter fat, the production in the latter case
being nearly twice as much as in the former. The season or
improper food, cannot be offered as a valid excuse for the low
production of the original herd, because it was well fed so that
cows of proper capacity calving on August 16th and October 18th
should have been yielding more than 81.8 and 95.6 pounds of
milk, respectively, per week. Some of the new cows, after hav-
ing been in milk two months during the fall, were producing
from 220 to 264 pounds of milk per week, containing as high as
nine pounds of butter fat. If the yearly production of the orig-
inal herd could have been obtained, it would stand in striking
contrast to the annual production of cows 10 to 14, inclusive.
The fact is, the owner felt they were too poor to be retained in
a herd where progressive methods were in vogue. However, one
should be careful about disposing of a cow on the evidence of one
or two tests unless he happens to know she is not a persistent
producer. For example: No. 4 was yielding enough at the time
of testing to justify her retention in the herd, but the owner hap-
pened to know she would not hold out.

Table 4 gives the annual production of all the cows in Herd
3 that completed a year’s record. ‘The best cow yielded 324.0
pounds of butter fat, while the poorest one produced 221.15
pounds of butter fat. In justice to cow No. 11, it should be
said that she is a good individual, but that her low record was
due to excessive crowding the previous vear. She is now well

ILLINOIS DAIRYMEN’S ASSOCIATION. 277

along on her second year, and shows considerable improvement.
An average production of 8056.78 pounds of milk and 275.78
pounds of butter fat per cow indicates the excellent capacity of
the new members of this herd. This return has been obtained
from a ration made up very largely of farm grown-foods. In
winter the herd received 10 to 12 pounds of clover hay and what
corn fodder they would eat, together with an allowance of grain
made up of 8 pounds of bran, one-half pound of oil meal, and 4
pounds of corn meal, the quantity being varied in accordance
with the age and period of lactation of the cows. In summer the
herd was maintained upon excellent pasture supplemented in the
eatly part of the season by one pound of ground oats per day.
The results obtained by this dairyman may be easily duplicated
upon any dairy farm, by the application of a few established prin-
ciples to the problems involved. There is not only great finan-
cial return, but also great feeling of satisfaction in possessing
animals of quality, the offspring of which show unmistakable
indications of developing into agents of still higher productive
ability.

Herd No. 4.

In this herd we find a wider range of production than in
the one just discussed. ‘The owner, a patron of a condensory,
was never thoroughly convinced that he ought to be a dairyman
and consequently never put as much study into his dairy work
as he would undoubtedly have done had he felt more keenly the
importance of that branch of his farm operations. The fact that
his milk, for a larger part of the year was delivered by a hauler,
removed all posibility of his adding to his supply of dairy enthus-
iasm by coming in daily contact with other dairymen, or the man-
ager of the plant. His herd consisted of grade Jerseys, Hol-
steins, and Shorthorns, some of which were quite profitable,
judging from the butter fat they produced, while others made
rather poor records. He has been careful at all times to use
either a grade Shorthorn bull or a Hereford so that his calves
may be more readily turned for veal, ignoring his excellent op-

278 ILLINOIS DAIRYMEN’S ASSOCIATION.

portunity to grade up his herd by the use of a pure bred dairy
sire. The most of his cows would make excellent foundation
animals for an effort of this kind. ‘The farm, which is rented,
has carried a large number of cattle in past years, consequently
its state of fertility is such that rough food for the herd is pre-
duced abundently and easily. The herd was fed largely upon
farm-grown foods, cowpea hay making up a large part of the ra-
tion during the winter months. This, together with the use of
farm-grown grains assisted materially in reducing the cost 97
milk production. ‘The pasture was abundant and of fine quality
During the winter months the herd received for roughness, corn
stover, oat hay, and cowpea hay in liberal amounts. For con-
centrates there was little fed, besides bran and corn and cob mea!
except for about three weeks. Sucrene, a proprietary dairy feed,
was given. The cows were provided with a comfortable stabie
though it was dark and rather poorly arranged. The health of
the animals was good.

Table 5. Herd No. 4. W. P.
Value Value
No. Total Percent Total milk at B.F. at Age Breed
cow milk fat fat $1.15 per100 25c lb.
Best cow.... 1 7445.1 4.82 358 59 $85.62 $89.65 6 Jersey
Poorest cow 3 4091.2 3.83 156.71 $47.05 39.18 8 Gr. Shor thorn
Av. ofherd.. .. 6219.77 3.89 242.32 $71 52 $60 58 of
1 7445.1 4.82 358.59 $85.62 $89.65 6 Jersey
2 6306.0 3.62 228 24 42.52 57.06 8 Gr. Shortiors
3 4091.2 3.83 156.71 47.05 39.18 8 Gr. Shorthorn:
4 5316.7 3.98 211.76 61.14 52.94 " Gr. shorteoru.
5 6593.4 3.57 235.12 75.82 58.93 12 Gr. Holstein
6 6143.6 4.36 268.22 70.65 67.05 8 Gr. Shorthorn
9 7913.0 3.49 276.13 91.00 69.03 9 Gr. Holstein
10 6509.7 3.07 242.3 74.86 60.80 7 Gr. shorthorn
il 8875 0 3.44 305.72 102.07 76.43 12 Gr. Holstein
12 4065.1 4.87 198.10 46.74 49.50 5 Jer. and Hol.
115) 5158.8 3.55 183.06 59.33 45.76 8 Gr. Holstein.
68417.51 WA 2665.55 $786.08 $666.33

The best cow in the herd produced 3353.9 pounds more milk
and 201.88 pounds more butter fat than the poorest one. The
total butter fat production of the best cow was 228 times as much
as that of the poorest cow. ‘Table six in preparing the weekly
production of cows 1, 7, 8, and 18, shows clearly the great dii-
ference in presistency in them. Although 7 and 8 calved in July.
they should have been giving more than 15 pounds of milk per

ILLINOIS DAIRYMEN’S ASSOCIATION. 279

ry

day on December 28th, yet this is approximately what No. 7 was
doing at that time, while No. 8 was yielding still less. No. 18
freshened two months later than No. 1, and during the week
ending December 28th, produced only 131.3 pounds of milk
containing 5.51 pounds of butter fat. More than that,, notice
how rapidly she decreased in amount of milk in the successive
tests, while No. 1 maintained her production. Both cows were
of the same age and notwithstanding the advantage of having
freshened two months later than No. 1, cow No. 18 fell off 42.7
per cent in milk and 40.2 per cent in butter fat production, and
during the same time No. 1 shrank only 13.4 per cent in milk
Pimeoeeer cone im Cqiantity Of butter fat. Differences of this
kind show very clearly the importance attached to the weeding-out
pmocess, Ia the owner of this herd had been careful to use a
pure-bred dairy sire continuously and had exercised the requisite
amount of care in weeding out his low producing individuals, he
would have been in possession of a highly profitable herd.

Herd No. 4. W. P.

Table 6. Shows the Weekly Production of No. 1 in Comparison with that
of Three Other Cows which were Removed Becatise of Inefficiency.

N Mont! oe 12 d P ace
O. onth week ounds ece utter a pa
COW fresh ending milk fat fat Age Breed
% 1 September Dec. 28 158 2 Ge 7.91 6 Jersey
if Septemb r_ Feb. 28 133.8 51 6 79 6 Jersey
1 september May 1 137.0 5.6 7.67 6 Jersey
% July Dee. 28 100.2 3.9 3.90 9 Gr. Shorth’n
Ke July Feb. 28 a7.1 3.7 2.11 9 Gr.Shorth’n
8 July Dec. 28 93.4 oe ay 8 Gr.Hareford
8 July Feb. 28 75.8 4.6 3.48 8 Gr.Hareford
13 November Dec. 28 131.3 4.2 5.5L 6 Gr.Shorth’n
13 November’ Feb. 28 101.3 4.2 4.25 6 Gr. Shorth’n
13 November May 1 75.1 4,4 3.30 6 Gr. Shorth’n
Herd No. 6. G. W.

This is one of the best herds of registered and grade dairy
eattle in Southern Illinois. The high average production of
285.21 pounds of butter fat per year for the herd indicates thie
large productive capacity of the cows. ‘This herd shows very
nicely the excellent results obtained through improvement by the

280 3, ILLINOIS DAIRYMEN’S ASSOCIATION.

use of a pure-bred sire. For several years the owner has persis-
tently used a dairy bull of good breeding and approved forin,
and as a result his herd now contains an attractive lot of uniform-
ly highly productive young cows. The table shows that the
best cow produced 399.47 pounds of butter fat per year, whiie
the poorest record was that of a two-year-old heifer that yielded
211.8 pounds of butter fat which is no discredit to a cow of that
age. One of the important facts that has contributed to the suc-
cessful results in this herd is the care exercise in removing un-
profitable cows. Although located at a considerable distance from
the factory to which his milk is delivered, over bad roads most
of the year, the owner has found dairying profitable. He early
realized that he could not hope for success without cows of great

Table 7. Herd No. 6. G. W.
MW Hes eee
e = =i Sere ee
No. a = a —38 4s a4 oo Breed
= oOo = SS Ra nos 5
So 2 BO Se
iS) 4 lo) S ee Es} &N
ae ee = eet ee eee
Best cow,.. . 2 9067.0 4.41 9947 28.35 1.248 $104.27 $99.87 7 Gr.Shorth’n
Poorest cow 16 5796.5 3:65 211.50 20.12 (30 66.65 5295 2 Gr. Holstein
INNES, Ol MEIC Gncaoc "878.19 3.62 285.21 25.78 9384 $90.54 $71.30 ....
No. Days
cow. it milk.
1 204 4380.6 5.10 224.58 21.47 1.100 $50.88 ¢56.18 7 Gr. Holstein
2 832i) 9067.0 4.41 399.47 2833 1.248 104.27 99.87 7 Gr. Shorth’n
3 326 6521.1 3.387 219.77 20.00 674 75.09 54.94 4 Gr. Holstein
4 296 6683.0 4.29 236.68 22.57 968 76.85 71.65 4 £Gr. Holstein
5 358 9908.7 3.01 298.55 27.67 .833 118.95 74.64 4, Gr. Holstein
6 275 7302.4 2.65 275.28 26.55 1.000 83.98 68.81 5 Gr. Holstein
7 287 8536.5 3.62 308.81 29.74 1.076 98.17 77.20 4. Gr. Holstein
8 282 6801.8 3.89 264.24 24.11 .937 78.21 66.96 5 Gr. Shorth’n
9 288 62¢3.0 4.14 257.58 21.60 894 71.56 64.39 17 Gr. Holstein
10 320 9725.7 3.85 374.77 30.89 1.171 111.85 93.69 8 PureHolst’n
11 308 5158.4 4.41 24040 17.70 780 62.71 60.10 2 Reg. Holst’n
12 345 10125.4 $8.22 3824.23 29.5t .9389 116.44 81.06 4 Gr. Holstein
13 233 7138.8 3.81 271.81 30.61 1.166 84.38 67.95 4 Gr. Holstein
14 333 9028.5 3.75 338.44 27.11 1.016 103.82 &4.61 4 Gr. Holstein
15 295 70050 3.55 247.47 23.74 842 87.56 62.11 2 #£Gr. Holstein
16 288 5796.4 3.65 211.80 20.12 2130) 9166.69. 02.09). be Gr. Holstein
17 365 10670.2 2.80 297.64 29.23 815 122.70 7441 9 Reg. Holst’n
18 309 9171.38 3.10 285.62 29.68 .936 105.46 71..0 5 #£Reg. Holst’n
19 330 9594.1 2.80 2474.63 2% 07 .832 119.92 68.65 5 Reg. Holst’n
20 344 8436.5 3.57 301.50) 24.52 876 6997.01 3.389 5 Reg. Holst’n
UNE sooo HORE Sasann noose CNROCIE RO. es.

efficiency, so he set about to obtain them by the only rational

ILLINOIS DAIRYMEN’S ASSOCIATION. 281

means possible. His example can be followed by cthers with as-
surance of equal success if they only persist in their efforts.

In general the cows were persistant milkers as shown by
their long lactation periods. It is encouraging to note that some
of them have records exceeding 10,000 pounds of milk per year
and over 300 pounds of butter fat. Wuth cows of this kind, the
profitable side of dairying is easily seen. In connection with the
production of this herd it is well to note the feeding and manage-
ment, for these have contributed largely to the high returns.
Large crops of corn, cowpeas and clover are grown upon this
farm and consumed by the dairy herd, the manure being carefully
returned to the fields, which practice in years past has brought
up the land to a condition in which excellent yields of corn and
clover are assured. At first, the sowing of clover seed was un-
successful in securing a:stand, but by the use of leguminous crops
and the careful application of farm manures, the physical and
chemical condition of soil have been sufficiently improved to make
the growing of clover fairly successful. A large acreage of cow-
peas is annually provided for, and their importance cannot he
overestimated. ‘The sowing of millet with cowpeas is practiced
as the presence of the millet assists in curing the cowpeas, a pro-
cess which is often attained with some difficulty as the making of
this hay comes at a season when the weather is often unfavorable.
Cowpea is worth the effort involved as it furnishes excellent win-
ter roughage, even though one fails to get it in the best cond’-
tion.

The herd did not receive silage, the high production during
the winter being stimulated by feeding a liberal grain ration in
connection with cowpea hay. During winter, the herd receive?
from 4 to 6 pounds of wheat bran, 10 pounds of corn and cod
meal together with 15 pounds of cowpea hay and what they would
eat of corn stover. The corn and cob meal was ground on the
farm which also tended to reduce expenses. In summer, the
herd had access to excellent pasture which was supplemented by
4 to 5 pounds of bran per cow. All the foods consumed by

282 ILLINOIS DAIRYMEN’S ASSOCIATION.

this herd other than bran, were grown upon the farm. ‘This is a
condition toward which all milk producers should strive, for
the profits are 1n direct proportion to the extent to which the farm
provides the herd with a well balanced ration. ‘The records ot
the individual cows should be studied carefully and the produc-
tion of the herd considered as a market for the crops of the farm.

Herd No. 7.

Perhaps no herd reported in this Circular shows the great
advantage to be derived from testing better than does this one.
At the time of testing it was made up of grade Shorthorns and
common stock, the production of which, as shown by the table,
averaged very low. The owner was induced to test his herd
only after considerable persuasion and the taking of samples and
weighing became so arduous that the work was discontinued at
{he end of the year. ‘The herd contained several cows that were
very poor and but one, namely No. 8, was decidedly profitable.
‘The cows were fairly well fed at all times, so that the low pro-
(luction is not to be attributed more to lack of ability on the part
of the cows than to the management, though the latter could

Table 8. Herd No. 7. F. E.
Value milk Value
Total Percent Total Av.milk Av.fat at$1.15 B. Fat
Nor amie fat. fat. per day per day. per 100. 25c Ib.

Best cow... 8 5506.8 4.70 264.01 19.88 953 $63.34 $71.00
Poorest cow 2 3412.1 3.78 128.96 12.73 481 39.24 32.24

AV Ol Mende eee eG 170.49 16.83 .634 $52.03 $42.62
No. Days
cow. in milk.

1 243 5082.4 3.61 183.7 20.91 756 $58.45 $45.90
2 268 3412.1 3.78 128.96 12.73 481 39.24 32.24
3 232 4114.5 3.72 148.61 IRAs .640 47.32 37.15
4 330 4417.0 4.29 189.83 13.38 O15 50.80 47.45
5 282 4131.8 3.76 155.51 14.65 551 47.52 38.88
6 311 4397.2 3.77 165.97 14.14 03d 50.57 41.49
q 274 4190.8 3.25 136.58 15.32 498 48.19 34.14
8 277 5506.8 4.77 264.01 19.88 953 63.34 71.00
9 212 4842.7 2.89 140.21 22.84 .661 55.69 35.05
10

250 5152.2 3.01 191.58 19.89 £739 59.25 47.90

45247.5 1704.96 $520.37 $431.20

ILLINOIS DAIRYMEN’S ASSOCIATION. 282

have been somewhat improved. In winter the ration was com-
posed of 3 to 5 pounds of bran, 5 to 7 of corn and cob meal, to-
gether with corn stover and a small allowance of cowpeas. The
cows were about medium size but not the deepbodied kind that
are capable of storing away large quantities of coarse food which
they convert cheaply into milk. In summer millet was supplied
to sustain the herd when pastures became short, the cows in milk
receiving in addition 5 pounds of bran and 5 pounds of corn and
cob meal. The stable, which was roomy, was provided with 2
good floor and was comfortable, though light and ventilation had
been overlooked. All things considered, the herd was fairly well
cared for, yet as a whole, made a poor return. It occasionally
happens that a herd of good cows makes a poor return because
they are not given an opportunity to respond in proportion to
their ability, from the fact that they are either under fed or mal-
treated. ‘The low production here cannot be expiained in tha:
way.

A glance at the table shows that the best cow, No. 8 yielded
only 264.01 pounds of butter fat per year, while the poorest, No.
2, produced but 128.96 pounds. An average production of
170.49 pounds of butter fat is obviously approaching very closely
the lowest point of profitable production. Here then was a man
who was keeping his herd with scarcely any profit, if we estimate
the cost of food at prevailing commercial prices. However,
these cows were maintained quite largely on farm-grown foods,
and the owner probably realized a small profit as shown in the
following table. From the fact that the cows were all retained
for a year, we have some interesting records, yet the retenticy
of some of the cows incurred a loss to the owner.

In table 9 is given the production of each cow and its value
at 5 cents per pound for butter fat. A record was kept of the
approximate amounts and values of the foods consumed by this
herd, from which it is found that the average cost of food was
about $35.00 per cow per year. On this basis, the first part cf
table 9 shows that two cows were kept at a loss while three others

284 ILLINOIS DAIRYMEN’S ASSOCIATION.

Herd No ./7. FE. E:

Table 9. 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 Ib. food.
a 5082.4 3.61 183.70 $45.90 $35.00 $10.90
2 3412.1 3.78 128.96 32.24 35.00 —2.76
3 4114.5 She. 148.61 Hees 35.00 aS)
4 4417.0 4.29 189.83 47.45 35.00 12.45
5 4131.8 3.76 155.51 38.88 39.00 3.88
6 4397.2 Small 165.97 41.49 35.00 6.49
7 4190.8 3.25 136.58 34.14 35.00 —.86
8 5506.8 4.77 264.01 71.00 35.00 36.00
) 4842.7 2.89 140.21 35.05 39.00 .05
10 5152.2 Seidel 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.

al 5082.4 3.61 183.70 45.90 $35.00 $10.90
4 4417.0 4.29 189.83 47.45 35.00 12.45
6 4397.2 3.77 165.97 41.49 35.00 6.49
§ 5506.8 4.77 264.01 71.00 35.00 36.00
10 5152.2 Dunekees 191.58 47.90 35.00 12.90

$253.74 $175.00 $78.74
Average profit per cow $15.74. Gain $7.62.

Herd No. 8. WwW. W.

gave little or no profit. The value of butter fat from the ten
cows amounted to $431.20; the cost of food equalled $350.00,
leaving a profit of $81.20 on ten cows or $8.12 per cow. If the
best cow, No. 8, is excluded, the average profit per cow on the re-
maining nine 1s $5.02. If they had all been so profitable as N».
8 the net return from ten cows would have been $360.00.

If the five poorest cows had been disposed of and only Nos.
1, 4, 6, 8 and 10, had been retained, the return with these five
would have been $253.74, the cost of food $175.00, leaving a net
profit of $78.74, a sum nearly as large as that realized by keep-
ing the whole herd. If this latter plan had been followed, the
return per cow would have been $15.74, which is $7.62 more per
cow than was obtained when the whole herd was kept. The

ILLINOIS DAIRYMEN’S ASSOCIATION. 285

reader will observe the great contrast between this herd and herd
No. 6. It affords some satisfaction to know that a pure-bred
dairy sire is being used to bring about an improvement in this
herd. :

Herd No. 8. W. W.

As shown by the accompanying record, this herd was also
of decidedly low grade. It was made up of “scrub” cows picked
up in a locality where dairying was in its inception, and included
some that were shipped in from other dairy communities. The
owner was not well trained in the art of cow-handling, yet he
studied hard and has made some progress by weeding out poor
cows and correcting his judgement in feeding. During summer
the herd was provided fair pasture with a small amount of bran.
In winter they received 6 pounds of bran, 4 pounds of corn and
cob meal, and one pound of oil meal for concentrates, and hay of
mixed grasses, clover, and corn stover for roughness. Although
the cows were inferior, the owner probably marketed his crops
at a slight profit by feeding them to these cows for the price of
milk was rather high. However, it is easy to see what a loss he
might have avoided had all his cows been as good as the best one.
The low production of the herd in general was caused, to a large
extent, by the ravages of contagious abortion. Nearly all the
cows calved prematurely which necessarily interfered more or
less with their lactation. The year’s record given here includes
part of the lactation period previous to the infection.

286 ILLINOIS DAIRYMEN’S ASSOCIATION.

Table 10. Herd No. 8. WwW. W.

Value milk Vaiue
Total Percent Total Av. milk. Av. fat. at $1.15 B.F. at

No. milk. fat. fat. per day per day. per 100. 25c Ib.
Best cow... 5 6647.0 3.09 263.42 18.21 21. “$76:20- ~ “365.85
Poorest cow 7 2690.8 3.61 ILE 1582 BONG) 29.94 24.29

Av. of herd 4485.7 4.29 192.51 15.30 655 $51.58 $48.12

—__- ————

No. Days
cow. inmilk.

it 236 3565.2 4.56 165.9 15.10 703 $41.00 $41.50
2 280 5447.0 3.79 206.31 19.45 Sone 62.64 51.58
3 196 4100.9 4.52 185.75 20.92 947 47.16 46.43
4 oad: 4681.4 4.97 Dead Oe 14.58 724 53.84 58.17
5 365 6647.0 3.09 263.42 18.21 (alk 76.20 65.85
Tl 169 2690.8 3.61 97.17 15.92 DUS 29.04 24.29
8 365 4588.9 4.65 206.56 P25 .066 Beas CT 51.64
9 365 5482.2 4.04 Papa dacs) 15.02 .610 63.10 55.74

11 BAS Dilhiaed oy 189.28 11.61 582 43.39 47.32

2, 314 3959.8 3.92 155.18 12.61 494 45.54 38.79

44,929.7 ils P4223) $515.58 $481.31

The best cow yielded 263.42 pounds of butter fat while the
poorest produced only 97.17 pounds of butter fat in the year. The
average return from the whole herd was low, being only 192.51
pounds of butter fat. ‘The annual production of 4500 pounds of
milk is not very encouraging, yet with proper management cows
of this class can be used as stock upon which to build a better
herd. ‘The feeding of more grain in summer and the use of more
leguminous roughness as cowpea hay in winter would have given
better results. The capacity of the cows, however, would not
warrant too liberal a ration.

Herd No. 10. oie i?

At the beginning of the test this herd was made up of eigh-
teen cows of mixed breeding, some of which proved to be credit-
able animals. The owner was fairly successful in selecting cows,
and by feeding them carefully he was able to realize, on the
whole, a respectable profit from the consumption of his course
foods. He had no silo, but preserved his roughness in good con-
dition for feeding, exercising care in handling his manure. In

ILLINOIS DAIRYMEN’S ASSOCIATION. 287

addition to pasture, the cows received in summer 3 to 5 pounds of
bran per day. During the winter months they were given 3
pounds of bran, 5 pounds of corn and cob meal and a small al-
lowance of sucrene dairy feed for a short time. The health of
the herd was unimpaired and save the removal of a few cows be-
cause of inefficiency the record of the herd is very complete.

The best cow produced 7291.0 pounds of milk, containing
314.96 pounds of butter fat, while the poorest one yielded 3846.7
pounds of milk, containing 168.48 pounds of butter fat. A
pure-bred dairy sire has been placed in the herd so that we may
expect much better results in the future. A liberal use of cowpea
and clover hay would have added very much to the efficiency of
the ration. Silage was not fed because the milk was used by a

condensory. Table 11. Herd No. 10. J. F.
Value milk Value
Total Percent Total Av.milk Av.fat at $1.15 B.F. at
No. milk. fat. fat. per day. per day. per 100. 25c Ib.
Best cow.. 13 7291.0 4.31 314.96 21.69 937 $83.84 $78.74
Poorest cow 3 3846.7 4.38 168.48 21.48 941 44,23 Ale,

Av. of herd 5430.86 4.18 Boao 17.86 TAT = $62.45 §=©$56.39
No. Day
cow. in milk.
1 271 6047.3 4.46 269.45 DO oilk 994 $69.54 $67.36
2 359 5168.1 3.96 204.59 14.39 569 59.43 51.15
3 179 3846.7 4.38 168.48 21.48 941 44.23 42.12
4 346 De) Aes) 1 BAO) 219.71 17.26 .635 68.68 54.93
5
A

316 5778.7 3.86 222.86 18.28 £705 66.45 55.71

316 4901.3 4.06 198.93 15.51 629 56.36 49.74

9 316 4183.0 4.76 200.40 13.23 .634 48.10 50.10
dsl: 359 4963.1 4.60 228.35 13.82 .636 57.07 57.08
13 336 CAEL 4.31 314.96 21.69 937 83.84 78.74
14 336 5462.9 4.21 231.3 16.25 .688 62.82 57.82
15 232 5080.6 4.25 215.86 21.89 930 58.42 53.96
16 296 6981.8 3.44 240.34 23.58 812 80.29 60.08
18 296 4923.7 4.32 212.91 16.63 af Alg) 56.62 53.22

70,601.1 2955.14 $811.85 $732.01

Herd No. 11 F. G. A.
In this herd, nine registered and grade Holsteins have com-
pleted a year’s record. At the outset it will be well to bear in
mind that the six registered cows were each only two year’s of

288 ILLINOIS DAIRYMEN’S ASSOCIATION.

age and with but one exception produced over 200 pounds of but-
ter fat their first year. ‘This is not high production, but consider-
ing the size and development of the heifers, together with their
food and care it is fairly satisfactory. In butter fat production
the registered heifers exceeded the aged grade cows considerably.
The herd was provided with a comfortable, well lighted stable,
and in winter the ration of the cows in milk was made up of about
20 pounds of silage, 10 pounds corn fodder, 4 pounds bran, 5
pounds of corn and cob meal and one-half pound oil meal. Con-
sidering the age of the cows and the food available, the ration,
was fairly adapted to the herd. In summer, they received for
the concentrated part of their ration, about six pounds of bran,
one pound oil meal, one pound cotton seed meal and for rough-
ness eat hay part of the time to supplement the pasture. The
pasture was rather poor, which accounts for comparatively liberal
feeding of grain in summer. ‘The owner found it profitable to
sustain the milk flow in this way as he had ready market for it.
This practice is something that should be more generally followed

Table 12. Herd No. 11. Fu Ge As
le pack = Ge) eel isle s
$ guise G2 04 8285 a eae
9 Ones 2o ag ©
Ob Pe ere aa sae Culene Breed
5 eh =p r= reed.
Beis 6 CORE aR een di oe SNe herd
a ea 2

Best cow... 6 6531.0 3.78 246.70 17.89 .677 $75.10 $61.67 2 Reg. Holstein
Poorest cow 5 5551.6 3.01 167.56 17.73 535 63.84 41.89 2 Reg. Holstein

Se ee ee ee ee —_———_ we

Av. of herd 5969.44 3.43 205.02 18.30 .628 $68.64 $51.25

No. Days

cow. in milk.
332 6042.0 3.46 209.23 18.19 .630 $69.48 $52.30 2 Reg. Holstein
343 6654.9 3.837 224.60 19.40 .654 76.53 56.15 2 Reg. Holstein
344 5767.7 3.67 212.00 16.76 .616 66.32 538.02 2 Reg. Holstein
365 6692.9 3.42 229.05 18.33 .627 76.96 57.26 2 Reg. Holstein
313 5551.6 3.01 167.56 17.73 .5385 63.84 41.89 2 Reg. Holstein
365 6531.0 3.78 246.70 17.89 .677 75.10 61.67 2 Reg. Holstein
309 5528.0 3.68 203.46 17.89 .658 638.57 50.86 7 Gr. Durham
269 4963.3 3.51 174.41 18.45 ‘648 57.07 438/60 8 Gr. Holstein
295 5993.7 2.79 178.08 20.31 .603 68.92 44.52 8 Gr. Holstein

CO co AI SD O' P CO DO EF

53,725.1 1845.18 $617.79 $461.27

ILLINOIS DAIRYMEN’S ASSOCIATION. 289

for when pastures become short and the flies and heat oppressive,
the production falls rapidly and cannot be entirely regained until
the succeeding lactation. Farm-grown foods, however, should
be used for this purpose instead of expensive grains. Cows Nos.
8 and.9 are of low capacity and will be replaced by better bred
females of greater productive ability. In this herd it is not con-
sidered a laborious task to weigh all the milk from each cow and
test composite samples at stated intervals. In fact, the owner
was weighing milk before this test was started and now he is
the more thoroughly convinced of its importance. <A pure-bred
sire of excellent breeding, is being kept and an effort made to pro-
duce dairy cows capable of making the greatest return for the
food consumed. Here again, more leguminous hay grown upon
the farm should have been available to replace some of the con-
centrates fed in winter and those given in summer to supplement
poor pasture.

Herd No. 12. J. H. P.

The thing that strikes one most forcibly in this herd is its
low average production. ‘This can be accounted for quite readily
from the fact it was made up of grade Jerseys, grade Holsteins
and natives of poor quality, several of which had long since seen
the day of their highest production. The owner-seemed to be
careful about his general farm management, but persisted in use
of a grade “beef” bull. His excuse lay in the fact that the milk
was sold for direct consumption and the calves could be most
readilly sold for veal when bred in this manner. ‘This herd was
provided comfortable quarters, but the ration was not properly
adapted to its needs. In winter the milking cows were given 8
to 10 pounds of corn and cob meal for concentrate and about

290 ILLINOIS DAIRYMEN’S ASSOCIATION.

Table 13. Herci No. 12. J. H. P.

Value milk. Value

Total Percent ‘Total Av-milk- Av tat at SiolbeeSen at.

INO. mle fat. fat. per day per day. per 100. 25c Ib.

Best cow.. 12 6429.4 3.80 248.36 23:63 913 7 SiS 9S ozeOo
Poorest cow 7 2090.4 4.83 101.05 10.61 Dbe2 24.03 25.26

Av. of herd 4503.65 3.89 175.41 16.91 .658 $51.79 $43.85
No. Days
cows. in milk.

i 340 4790.2 4.04 193.66 14.08 569 $55.08 $48.41
2 283 5362.9 4.03 216.49 18.95 764 61.67 54.12
3 253 AT17.2 4.04 190.70 18.64 £153 54.24 47.67
4 308 4648.5 4.14 192.61 15.92 .625 53.45 48.15
5) 326 5408.1 3.83 207.53 16.58 .636 62.19 52.38
6 257 3205.2 4.11 131.77 12.47 512 36.85 32.94
7 197 2090.4 4.83 101.05 10.61 O12 24.03 25.26
§ 248 4614.9 3.64 168.25 18.60 .678 53.07 42.06
9 240 3264.7 3.64 118.88 13.60 495 37.54 29.72

10 278 4898.6 3.53 173.38 feo 623 56.33 43.34

11 256 5438.5 3.40 189.85 21.24 041 62.54 47.46

12 272 6429.4 3.80 248.36 23.63 913 73.93 62.09
9

203 3678.9 4.01 147.84 18.12 £728 42.30 36.96

58,947.5 2280.37 $673.12 $570.56

five pounds each of corn stover and clover hay for roughness.
Better results would have been obtained if the ration had been
composed of five pounds bran, eight pounds corn and cob meal,
ten pounds clover hay and what corn stover they would readily
consume. During the summer months, the herd was maintained
upon pasture exclusively, except during the early part of the sea-
son, when a small amount of bran and corn and cob meal was
eiven. Little meed be satd about' the records of the “diitereme
cows. From the description already given and a careful study of
the table, it 1s easy to see the difficulties in the way of producing
milk and butter fat cheaply with cows of the kind indicated. With
the present trend of breeding there is no immediate prospect of a
rapid improvement of the herd.

Herd No. 15. C. J ave
This herd was owned by a progressive farmer who made
milk production an incident rather than the main part of his

ILLINOIS DAIRYMEN’S ASSOCIATION. 291

farming operations. He appreciated the call of the local pas-
teurizing plant for milk, and in the absence of well bred dairy
cows was forced to use such as were available. Most of them
Pere orde onertaoms, lacking im dairy form. The best
cow produced 298.57 pounds of butter fat, while the poorest rec-
ord was only 135.29 pounds. Of the thirteen cows in the origin-
al herd six produced from 204 to 298 pounds of butter fat while
six others yielded from 135 to 197 pounds butter fat in the year.
The average production of the herd was low, yet because of the
cheapness of the food it doubtless proved profitable to the owner.
This is an illustration of the futility of trying to obtain liberal
milk or butter fat production from cows disposed to use their
food for other purposes. ‘They were, in the generalacceptance of
the term, dual purpose cows. ‘The very nature of their breeding
prevented them from converting the rations into dairy products
as economically as might well have been desired. It should be
said that the owner did not approve of using such animals for
dairy purposes, but at the time he was unable to do better. The
dual purpose enthusiast if he will compare these cows with many
of those found in the herds 3, 6, or 24, may perhaps see why it
is that the special purpose dairy cow is essential to the best in-
terests of a dairyman.

A serious mistake was made by the owner in using a grade
Shorthorn bull closely related to several members of the herd.
This was done in order that the calves might be better for veal, a
practice which incurred a great loss if the owner intends to fol-
low the business. By the continued use of a pure-bred dairy sire
in a herd of this kind it is possible to produce animals of high
ability. Obviously this opportunity was overlooked .

292 ILLINOIS DAIRYMEN’S ASSOCIATION.

Table 14. Herd No. 15. C. J. W.
oe
: ct Go iS St aoa I 6 ep bo — ©
= Se ies Si ae eae
= B S ae eq Shy = bo Breed.
Pe ye

Best cow... 3 6289.0 4.74 298.57 18.82 .893 $72.82 $74.64 5 Gr. Shorth’rn
P’rest cow. 12 3491.1 3.01 135.29 11.83 .458 40.44 33.82 2 Gr. Shorthorn
Av. of herd 5127.8 4.03 206.78 17.51 .706 $58.96 $51.69

No. Days

cow. in milk.

1 246 4518.0 4.28 193.23 18.34 .785 $51.89 $48.30 4 Gr. Shorthorn
2 294 6251.3 3.40 212.89 21.26 .724 71.88 53.22 8 Gr Shorthorn
2 3384 6289.0 4.74 298.57 18.82 .893 72.32 74.64 5 Gr. Shorthorn
4 295 4646.6 3.98 185.03 15.75 .627 53.43 46.25 4 Gr. Jersey

6 246 4725.5 4.383 204.77 19.61 .832 54.34 51.19 5 Gr. Shorthorn
il 251 5399.9 3.08 207.70 21.51 .826 60.09 51.92 3 Gr. Shorthorn
8 344 5533.2 3.39 187.64 16.08 545 63.63 46.91 3 Gr. Shorthorn
) 302 4543.5 4.20 191.38 15.04 .633 52.25 47.84 3 Gr. Shorthorn
10 323 5075.2 4.10 208.46 15.71 645 58.36 52.11 3 Gr. Shorthorn
ill 274 6152.3 4.20 258.88 22.45 .944 70.75 64.72 5 Gr. Jersey

12 295 3491.1 3.01 135.29 11.83 .458 40.44 33.82 2 Gr. Shorthorn
13 300 4913.7 4.02 197.54 15.90 .6389 56.50 49.38 2 Gr. Holstein

61,534.3 2481.38 $705.88 $620.30

During the summer months the ration consisted of pasture
supplemented by two pounds of corn and cob meal, one pound
of bran, and one pound of rye. During winter 1t was composed
of eight pounds of corn and cob meal, five pouds of clover hay
and a liberal allowance of corn stover. ‘The farm produced each
year a large amount of clover hay which contributed much to the
cheapness of the ration. ‘The supplementary feeding in summer
was good, but a larger use should have been made of cowpea and
clover hay in the winter ration. In this particular case a silo
would have been very desirable for no objection would have been
made to the use of silage.

Herd No. 16. JCrG:

It will be impossible in the short account ci this herd to
enumerate all the interesting features connected with the man-
agement of the farm and dairy. The farm comprises forty acres

ILLINOIS DAIRYMEN’S ASSOCIATION. 293

of level (almost too wet) land, which has been brought to a high
state of cultivation by the continuous growing of clover and the
the careful use of the farm manures. ‘The manure from herd is
kept under clover and distributed with a spreader at a time when
the soil will be least injured by trampling. One of the things
about which the owner is very particular is to avoid the handling
of the soil at a time when there is danger of injuring its physi-
cal condition. The location and nature of his land is such as to
make this imperative. His pasture is thick and fine and capable
of sustaining a comparatively large number of animals. Corn
yields a large crop, oats and wheat are liable to lodge before har-
vest and sorghum is so growthy that even a moderate wind lays
it flat. ‘These facts are mentioned to give evidence of the thought
exercised in the farm management so that the latter may be con-
trasted with the productive capacity of the herd.

The owner had long felt that his cows were not what they
should be, but was never thoroughly impressed with that fact
until he began to test them. Wiaith one exception the nine cows
making up his herd were grade Shorthorns, one cow in the herd
being a Jersey. Their average production was 4607.5 pounds of
milk and 183.52 pounds of butter fat. Such a herd one can see
at a glance, is not profitable to keep where milk is commanding
a good price, and cream is in demand. ‘The Jersey showed her-
self to be the best producer of butter fat, yielding 237.64 pounds,
while the best Shorthorn produced, however, only 212.60 pounds
of butter fat. During the winter months these cows were given

294 ILLINOIS DAIRYMEN’S ASSOCIATION.

Table 15. Herd No. 16. Jie CuG:
rb rp re iS jo) i)
Boe, Be SS ee eh oe oo ee
5 ch . ted ° ct Siete Lal 5 ES — BS (qp)
= oO ee ap a, Se Ceca
@ 9 gp ih are One Oe Breed.
5 S SoS ites: ss
=; aa ew ce 1B =
- ‘an = ay

Best cow... 9 5292.6 4.49 237.64 14.82 .665 $60.86 $59.41 5 Jersey
Poorest cow 6 3751.5 3.99 150.01 15.31 612 43.14 37.50°3 Gr. Shorthorn

Av. of herd 4607.5 3.98 183.52 14.55 .641 $52.98 $45.88

No. Days
cow. in milk.

1 312 4271.9 3.67 157.11 12.49 .459 $49.11 $39.2712 Gr. Shorth’rn
2 329 3929.2 3.56 139.93 11.94 .425 45.18 34.9814 Gr. Shorth’rn
3 296 4988.0 3.85 192.07 16.85 .648 57.36 48.0112 Gr. Shorth’rn
4 316 4153.8 3.74 155.71 13.14 492 47.76 38.92 7 Gr. Shorthrn
5 344 5627.5 3.56 200.56 16.385 583 64.71 50.14 6 Gr. Shorth’rn
6 245 3751.5 3.99 150.01 15.31 .612 438.14 37.50 3 Gr. Shorth’rn
7 342 4215.3 4.89 206.19 12.32 .602 48.47 51.54 3 Gr. Shorth’rn
9 307 5292.6 4.49 237.64 14.82 665 60.86 59.41 5 Jersey

10 292 5237.9 4.05 212.60 17.91 .727 60.23 53.1514 Gr. Shorth rn

41467.7 1651.82 $476.82 $412.92

a ration composed of three pounds of bran, three pounds of corn
and cob meal, eight pounds of clover hay, and a part of the time
an allowance of oat hay and millet hay. At all times the feeding
was liberal, yet the ration was too wide for dairy cows. In sum-
mer, the food consisted of good pasture, two pounds of bran per
day, and fresh sorghum during August and September. ......

After testing for a year, the owner has decided that these
cows are too poor from which to rear as good a herd as he desires.
He feels that they have such a strong tendency to use their food
for flesh production that it will take too long to overcome it by
the infusion of dairy blood through the use of a pure-bred dairy
sire. Hus standard he has set at 10,000 pounds of milk in a year
containing 350 pounds of butter fat, and he is buying high grade
dairy cows with the hope of being able in the course of a few
years to reach that level. ‘The outcome of his efforts will be
watched with interest for even now his practices are an object
lesson to the community. This is not an isolated case for there are

ILLINOIS DAIRYMEN’S ASSOCIATION. 295

many dairymen laboring under this same difficulty who could see
the error of their ways more clearly if they would simply test each
cow in the herd. We need more men who will be guided by the
findings of the scales and the Babcock test, and dispose af their
poor cows replacing them by animals worthy of the name dairy
COWS.
Herd No. 17. J.P.

Little need be said concerning this herd as :ts record indt-
cates very plainly its value. The cows were of poor quality and
the management not such as to stimulate them to hberal produc-
tion. ‘The food was insufficient in some respects and not at all
suited to the needs of the herd save during the summer months.
This is an illustration of the results so often obtained when dairy-
ing is made a side issue instead of being given the attention its
importance demands. It is rather surprising that the cows were
able to do as well as they did with the attention they received.

Table 16. Herc No. 17. J. P.
Pa io) [ol on) 0 i
S 8 BF 2 82 82 Bes SS &
= oe SSeS eo 6 Br
5 s Se aS reed.
= eee Pao
al ee hie re i

Best cow.. 7 6114.5 3.31 202.70 22.31 .739 $70.31 $50.67 9 Gr. Hereford —
Poorest cow 10 3710.4 3.383 123.53 15.08 502 42.67 30.88 2 Gr. Jersey

Av. of herd 4354.65 3.96 172.64 17.11 .678 $50.08 $43.16

No. Days

cow. in milk.
al 260 4088.1 4.16 170.11 15.72 .654 $47.01 $42.52 6 Gr. Jersey
2 199 3749.1 4.76 178.8 18.83 .898 43.11 44.70 9 Gr. Shorth’rn
3 228 4264.0 5.10 217.56 18.70 .954 49.00 54.389 5 Gr. Shorth’rn
4 284 4626.9 3.96 183.37 16.32 .645 48.20 45.84 6 Gr. Jersey
7 274 6114.5 3.31 202.7 22.31 .739 70.31 50.67 9 Gr. Hereford
9 200239290 3.00 cla2-46) taippe450. 45.09." 33.12 6 Gr. Holstein
0 2

alt PAGE Nl eo eoomlacwo Lo .Osm ace e42-O0 soULSS Gr. Jersey
30482.6 1208.53 $340.49 $302.12
Herd No. 19. W. J.H.

In many ways, this herd was surrounded with the most
favorable conditions of any reported in this Circular. ‘The cows

296

ILLINOIS DAIRYMEN’S ASSOCIATION.

were kept in a clean, well-lighted stable, a dry yard being provided
The equipment of the farm is substantial though

for exercise.

not elaborate nor beyond the reach of any progressive dairyman.
There is a silo attached to the barn and a shed provided at suit-

Best cow..

Av. of herd 5409.6 4.11 242.94 16.48 .730
No. Days
cow. in miik.

if 301 4941.7 4.69 2381.76
2 282% 5616.6 3.64 204.11
3 365 5807.8 4.14 240.72
4 BYVA 6412.7 4.57 292.82
5 316 4798.4 4.01 192.34
6 305146 6186.1 4.52 279.84
7 333% 5181.4 4.16 215.60
8 329 6485.7 4.16 267.73
9 3384 4836.7 4.86 237.22
10 338 5474.2 4.59 251.38
IW, 341 6057.0 4.60 278.79
13 343 5926.4 4.41 261.16
14 347 5088.5 4.76 242.2
15 308 4529.8 3.49 158.07
16 303 5195.0 4.59 238.65
We SH aos MOY Aro)
18 Dork 3160.8 6.34 190.34
i) 386. ~~ 552015 5:07 263278
20 080 6427-3 4.51 290206
102783.7 4615.87

‘ON

—|
is)
(oy

©)

‘yey
d

“MTU [BOL
mharsyone

o
—
a |

VR] [BIOL

404121 4:57 292.82" 19-9) 2909
Poorest cow 15 4529.8 3.49 158.07 14.70 .513

Herd No. 19.
sip Ob co
(@) (@) (qb) Gr
<a S SS 25
=
eb BP Sh
Se ea

16.41 .769 $56.83
19.88 .718 64.59
15.91 .659 66.78
DIS ae he SS) US) T9513
15.18 .608 55.18
20.24 .916 71.14
15.53 .676 59.59
19296 813 014.01
14.48 .710 55.62
16.19 .743 62.75
i s(0e rol abo eo
Ao. hee OMe nOS: le
14.66 .697 58.52
14.70 .513 52.09
17.14 .787 59.74
15.29 .776 63.33
9.37 .564 36.35
15.48 .785 59.82
IG ATeReylks) ioral

$62.21 $60.73

YITU ented

W.J.H.
jets)
ese
aa 2°
OQ Breed.
o W
es

$73.75 $73.20 8 Gr. Jersey
52.09

39.51 9 Gr. Jersey

$97.94
51.02
60.18
73.20
48.08
69.96
53.90
66.93
59.30
62.84
69.69 1
65.27
60.55
39.51
59.66
69.82
47.58
65.94
72.51

T1080 ££ DOO WO OHO PD DO CO CH CO Mm CO CO DD I -4

$1181.81 $1153.78

Gr. Jersey.
Gr. Jersey
Gr. Jersey
Gr. Jersey
Gr. Jersey
Gr Jersey
Gr. Jersey
Gr. Jersey
Gr. Jersey
Gr. Jersey
Gr. Jersey
Gr. Jersey
Gr. Jersey
Gr. Jersey
Reg. Jersey
Gr. Jersey
Reg. Jersey
Reg. Jersey
Gr. Jersey

able distance for storing the manure as it 1s removed from the
In this way its valuable constituents may be saved and
applied to the fields at the proper time. ‘The products of the herd
are sold in the neighboring town, in the form of milk, skimmilk,
cream and butter, and are eagerly sought because of their high

stable.

ILLINOIS DAIRYMEN’S ASSOCIATION. 297

quality which is secured by the care exercised 1n producing them.
_ A short distance from the barn a dairy house has been erected
and equipped with an engine, boiler, separator, churn and cooling
apparatus. ‘The whole constitues a neat equipment and should
interest any man who cares to do things well. ‘The productior
of the herd is apove the average, though not as high as one might
expect from grade Jerseys. The best cow produced 292.82
pounds of butter fat, while the poorest yeild only 158.07 pounds
im a year. lhe ayerage for all the cows was 242.94 pounds of
butter fat. A finely bred Jersey bull is at the head of the herd,
the intention being to select for greater production. It has been
the practice to weigh the milk from the different cows of this
herd for some time, so that the taking of samples was little addi-
tional trouble. The interest taken in the work and the care ex-
ercised in weighing and sampling add greatly to the value of the
results obtained.

During the summer months, the herd received in addition
to pasture, three pounds of bran and five pounds of clover hay
per day. In winter the ration was composed of three and one-
half pounds of bran, twenty-five to thirty pounds of corn and cow-
pea silage and either six pounds of timothy and clover hay or five
pounds each of clover hay and corn stover. The amount of cow-
peas in the silage was not large though it added materially to its
value. ‘The peas were planted with the corn to which they at-
tached themselves as they grew, allowing both to be cut at the
same time. From the amounts just given it is quite clear that
the owner erred in feeding too little concentrated food. His
thought was to feed as much rough farm-grown food as possible
but in so doing the digestive capacity was overtaxed by bulky
material. Slightly more concentrates in the form-of bran or oats
should have been fed and the timothy replaced by clover, cow-
pea or alfalfa hay. It is never advisable to feed timothy to dairy
cattle when leguminous hays can be secured at anything lke
reasonable prices. A large use of farm-grown foods should be
made, for they contribute to economy. Not often can a criticism

298 ILLINOIS DAIRYMEN’S ASSOCIATION.

of this kind be made yet its appropriateness in this particular
herd will be evident when it is noted that the average weight of
the cows was under rather than over 1,000 pounds.

Herd No. 20. J. H.

We have for consideration in this herd fifteen grade Jersey
and grade Holstein cows at an average age of about six years.
The production as noted in Table 18, is only slightly above the
average, which shows that there is still considerable opportunity
for improvement. ‘The present superiority of this herd over those
in the community is due primarily to the use of a dairy sire for
the past few years. The equipment of the farm is satisfactory

Table 18. Herd No. 20. J. H.
7A A Fy 8 Be op vBq ea pb
(qo) (@) Or Sh can
°o 2 78 = HS A ne bo = oR
= Te me) > & SL 2 o Breed.
Bu 8) BO eos ee aes

Best Cow.. 7 7529.5 3.93 296.09 21.88 .861 $86.59 $74.62 7 Gr. Jersey
Poorest cow 11 2980.0 4.56 1386.02 13.30 .607 34.27 34.00 8 Gr. Holstein

Av. of herd 6106.3 3.84 235.04 20.68 .796 $70.22 $58.76

No. Days
cow. in milk.

1 222 5515.2 3.63 200.2 24.84 901 $63.42 $50.05 7 Gr. Jersey
2 288 6661.2 3.97 264.42 23.12 .918 76.60 66.10 7 Gr. Jersey
3 316 8652.6 3.31 286.44 27.38 .906 99.50 71.61 7 Gr. Jersey
5 239 6789.5 3.84 260.97 28.401,091 78.08 65.24 4 Gr. Holstein
6 316 6526.3 4.18 272.81 20.65 .863 75.05 68.20 4 Gr. Holstein
it 344 7529.5 3.93 296.09 21.88 .861 86.59 74.02 7 Gr. Jersey
8 309 6469.4 3.90 252.48 20.93 .817 74.40 63.12 9 Gr. Shorth’rn
9 337 5079.1 3.62 183.83 15.07 545 58.41 45.95 4 Gr. Holstein
10 323 6572.7 3.91 256.99 23.48 .795 75.59 64.24 8 Gr. Holstein
ila 224 2980.0 4.56 186.02 13.30 .607 34.27 34.00 8 Gr. Holstein
12 286 6731.7 3.67 247.29 23.53 .864 77.41 61.83-5 Gr. Holstein
14 316 5598.3 3.73 208.74 17.71 .660 64.38 52.19 4 Gr. Holstein
15 342 4972.0 3.95 195.16 14.50 .570 57.18 48.79 4 Gr. Holstein
16 239 5675.9 4.46 253.01 27.931.054 65.27 63.26 4 Gr. Holstein
lel 326 .5842.5 3.61 211.15 17.92 647 67.19 52.79 4 Gr. Jersey

91595.9 3525.61 $1053.34 $881.39

ILLINOIS DAIRYMEN’S ASSOCIATION. 299

though the barns and surroundings are not arranged or kept in
condition to faciliate work. ‘The silage corn which is preserved
in two stave silos forms an important part of the winter ration.
During the winter months, the cows other than strippers receive
about six pounds of bran, and two pounds of cotton seed meal,
together with thirty pounds silage and seven pounds clover hay.
Part of the time some corn meal was used in place of cotton seed
meal. ‘The summer feeding beside pasture, consisted of three
pounds clover hay, part of the time supplemented by four pounds
bran early in the season and three pounds corn meal late in sum-
mer. For a large part of the summer nothing was fed in addi-
tion to the pasture. Two hundred and fifty dollars worth of milk
was produced by the herd in two months from fifteen acres of
pasture. ‘This gives a fair return for short time but we must
bear in mind that such production cannot be maintained through-
out the season. One striking thing about the herd is its uniform-
ity in production. The range in butter fat yield extends from
136.02 pounds to 296.09 pounds, the average of the herd being
235.04 pounds. A pure-bred dairy sire of apparently good breed-
ing is now heading the herd. Considerable interest was taken
in the test, resulting in the elimination of some cf the low pro-
ducers. With cows of this quality it 1s an easy task to develop a
herd capable of large production.

Herd No. 21. H. H.

The maintenance of good dairy herds to supply our great
centers of population with milk for direct consumption,w ill al-
ways be an important matter. The present indications are that
the demand will tend to increase as the people are educated to
appreciate the importance of milk as a part of the regular diet
and are assured that the supply can not only be obtained at a rea-
sonable price, but is also of a wholesome nature. It is the busi-
ness of the dairyman who has access to this market to not only
supply milk of good quality, but to produce it as cheaply as pos-
sible. To do this efficient cows are a necessity.

The owner of herd No. 21 is shipping milk to a neighbor-

300 ILLINOIS DAIRYMEN’S ASSOCIATION.

ing city. With this thought in mind, let us study his problem to
see if there is any necessity on his part to determine the individ-
ual capacity of his own cows. If for convenience we assume
that the cost of food was uniform, then the return per cow for
milk at $1.15 per hundred varied from $39.40 to $102. 15 per
year. Between these extremes there are all gradiations of pro-
duction from a cow that hardly pays expenses for food to those
that are decidedly profitable. It is not to be supposed that the
cost of feeding the different cows was uniform, it being larger
perhaps in cases of liberal production, yet it should be understood
that the cost was not in proportion to the production, which fact
goes to emphasize the difference in the ability of certain cows to
use food economically. In this herd, then, some cows were not
producing as much milk from a given amount of food as
were others, consequently, the only rational procedure was to
find out which they were and to replace them by individuals that
use food to better advantage. Hence the necessity for weigh-
ing the milk and testing for butter fat in order to keep the quali-
ty up to requirements. Whether used for direct consumption
or buttermaking a knowledge of the butter fat content of milk is
unperative.

The results obtained by testing herd No. 21 show clearly
the necessity of “spotting the robber cow.” By removing a few
individuals of low capacity the return from the remaining cows
may be largely increased as shown in ‘Table 8, Herd No. 7. In
Herd No. 21, cow No. 7 is decidedly profitable, but such cows as
No. 11 do not contribute very rapidly to the dairyman’s wealth.

ILLINOIS DAIRYMEN’S ASSOCIATION. 301

Table 19. Herd No. 21. H. H.
2 ree ae HY tre ode BH a BP a bb
@) (@2) QD) GF or
a hogs ie ret p © Sie SAE Breed.
ee ee UR. Se

Best cow.. 7 8882.3 3.75 332.77 24.33 .911 $102.15 $83.19 4 Gr. Holstein
Poorest cow 11 4025.1 3.55 143.12 15.90 565 46.29 35.78 6 Gr. Holstein

Av. of herd 5970.92 4.06 242.87 20.389 .829 $68.67 $60.71

No Days

cow. in milk.
di 311 6524.5 4.28 279.22 20.97 .897 $75.03 $69.80 6 Gr. Holstein
2 262 5446.0 4.68 254.72 20.78 .972 62.63 63.68 5 Gr. Holstein
3 324 8390.0 3.91 328.12 25.89 1.012 96.49 82.03 6 Gr. Holstein
4 340 6498.6 4.37 284.02 19.11 .835 74.73 71.01 6 Gr. Holstein
5 196 3644.4 4.09 149.00 18.59 .760 41.91 37.25 .. Gr. Holstein
6 cles iolanan(S. 251.6. 24.01 2907 — 87.55" 71.95 Gr. Shorth’n
7 BODE SSO OU ono OO 4.00) Ol NO2S 183.19 Gr. Holstein
8 299 6418.6 4.10 263.35 21.46 .880 73.81 65.84 Gr. Jersey

+

4

6

9 289 5471.1 4.51 246.70 18.938 .8538 62.92 61.68 7 Gr. Holstein
10 280 4877.4 3.87 188.57 17.41 .073 56.09 47.1411 Gr. Shorth’n
al 253 4025.1 3.55 143.12 15.90 .565 46.29 35.78 6 Gr. Holstein
12 281 5501.3 4.81 224.53 19.57 .798 63.26 56.13 5 Gr. Holstein
13 315 5498.0 4.42 242.79 17.45 .770 63.23 60.70 5 Gr. Holstein
14 303 7355.7 3.65 269.27 24.27 .888 84.59 67.32 5 Gr. B. Swiss
17 256 3417.8 4.38 149.71 13.35 584 39.40 37.48 4 Gr. Shorth’n

89563.9 3643.69 $1030.08 $910.93

In table 20, Herd No. 21, the weekly production of three cows
freshing at the same time, is compared for six consecutive weeks.
So far as con be determined they were of approximately the same
age yet for the period indicated the production of No. 3 was prac-
tically double that of either No. 15 or No. 16. Cows such as No. 3
are worthy of skillful management and the best attention while
those like Nos. 15 and 16 should be disposed cf for obvious
reasons.

During the summer, this herd received no food other than
that furnished by pasture. ‘The winter ration consisted of 8
pounds bran, one pound corn meal, 30 pounds silage and six
pounds clover hay. The cows were medium sized grades many
showing Holstein characteristics. Throughout the year, the

302 ILLINOIS DAIRYMEN’S ASSOCIATION.

herd was in excellent health, everything indicated that they were
performing well up to the limit of their ability. Milk production
is the main feature upon this farm because the value of cows is
recognized in maintaining the productivity of the soil. An at-
tempt is being made to secure a stand of alfalfa which, together
with corn grown for the silo, will assure the herd an excellent
supply of cheap nutrious food.

Herd No. 21.

Table 20. A Comparison of the Weekly Production of Nos. 15 and 16
with No. 3. Note Date of Calving and Date of Test.

No. Date of Week Pounds Pounds
COW calving. ending. milk butter fat.
15 May 14, 1904 Jub 118.6 4,74
15 May 14, 1904 July 14 LAN SEZ, 4.72
15 May 14, 1904 July 21 118.1 4.72
15 May 14, 1904 July 28 114.7 4.58
15 May 14. 1904 Aug. «4 114.6 4.58
ali May 14, 1904 Aug. 11 Outen 4.15
16 May 18, 1904 July 7 122-2 4.75
16 May 18, 1904 July 14 110.4 4.15
16 May 18. 1904 July 21 995 3.38
16 May 18. 1904 July 28 ort Bu)
16 May 18, 1904 Aug. 4 104.8 3.56
16 May 18. 1904 Aug. 11 ILO GL IL 3.64
3 May 18, 1904 Wiley 7 242.2 8.23
3 May 18, 1904 July 14 236.8 8.03
3 May 18, 1904 July 21 214.7 7.30
3 May 18, 1904 July 28 200.7 6.82
3 May 18, 1904 Aug. 4 196.6 6.68
3 May 18, 1904 Aug. 11 155.9 Delete
Herd No. 23. ii eee

The milk from this herd is delivered to a co-operative
creamery the skimmilk being returned to the farm. A glance
at ‘Table 21 shows the low average production, which is to be
accounted for, not only by the poor quality of the herd, but also
by a tendency on the part of the owner to avoid a ration in winter
which would be conductive to milk production. He recognized
the quality of his herd, but because of bad roads in winter and
lack of suitable stables he preferred to produce the milk largely

ILLINOIS DAIRYMEN’S ASSOCIATION. 303

from pasture, wintering the herd on red top and corn stover.
He has a large amount of cheap pasture land and by allowing the
cows to come fresh during the early spring they produce a fair
amount of milk perhaps, until cold weather. Some cows con-
tinue to milk all winter, yet for some weeks there is no milk de-
livered from the farm. The argument is, that by having cheap
cows and cheap pasture, the production is nearly clear gain, as the
food consumed in winter is of secondary importance, because
the corn is fed to swine and the red top seed removed and sold.
There is perhaps a grain of truth in this argument, but a study
of the herd and its surroundings leads straight to the conclusion
that 1f better cattle were obtained and more suitable stables pro-
vided, the labor now expended would give a larger return and
that with more effort a proportionately greater return could
be obtained.

If the food consumed had not been exceedingly cheap, the
herd would have been kept at a loss. There is not much profit
in a herd of this kind under any conditions, yet under the peculiar
circumstances indicated, it 1s possible that the owner realized a
small gain. The skimmilk returned to the farm is turned to good
account in feeding swine and must be credited to the herd, yet
a larger production of milk would afford more skimmiulk for pork
making. ‘The fact is also overlooked that the creamery needs
support during the winter and that butter fat usually commands
a higher price at that time. Only one cow produced over 200
pounds of butter fat, seven produced between 150 and 200
pounds, the remainder of the 25 cows being below this amount,
two cows yeilding less than 100 pounds. The herd is worthy of
a better record under different conditions. Since the testing
began, a pure-bred sire has been introduced by which in conjunc-
tion with better methods it is hoped to see the herd put into
better productive form.*

304 ILLINOIS DAIRYMEN’S ASSOCIATION. —
Table 21. Herc No. 23. H. A. P.
2 g 8F 9 gh ee ees 2a
a ee ee cae ©
5 Bg BP Se S55 50
= ere ae en
al Poy are
Best cow.. 24 4337.2 4.96 215.55 18.53 .921 $49.87 $53.88 7 Gr. Jersey
Poorest cow 26 1845.8 4.24 78.34 5.46 .237 21.22 19.58 2 Native.
Av. of herd 3314.1 4.28 142.05 13.43 576 $38.11 $35.51
No. Days
cow. in milk.
1 207 2899.4 4.64 111.34 11.59 .5387 $27.58 $27.83 2 Jersey
2 236 2577.8 3.26 84.04 10.92 .356 29.64 21.01 2 Jersey
3 236 3495.2 4.22 147.69 14.81 .625 40.19 36.92 2 Gr. Jersey
4 284 3521.1 4.75 167.30 15.04 .714 40.49 41.82 5 Gr. Jersey
5 258 3019.7 4.70 141.95 11.70 .550 34.72 35.48 4 Gr. Jersey
6 255 3804.5 4.92 187.37 14.91 .734 48.75 46.84 5 Jersey
7 230 2933.7 4.54- 133.21 12.75 519 ~ 33.13 33:00) 69 Gee ences:
8 232. 2903.9 5.20 A557 12.516 6580. 38:09. - 30-89 2 llensen,
9 246 3931.5 3.66 144.02 15.98 .585 45.21 36.00 8 Holstein
10 230 3222.8 4.00 129.11 14.01 .561 37.06 32.27 8 Gr. Jersey
ales) 249 3654.0 4.07 148.76 14.67 597 42.02 37.19 5 Jersey
12 246 3496.3 4.75 166.386 14.21 676 40.20 41.59 5 Gr. Holstein
13 227 4249.7 4.19 178.10 18.71 .784 48.87 44.52 5 Gr. Jersey
14 365 3543.2 4.42 156.64 9.70 .429 40.70 39.16 6 Gr. Jersey
15 206 3154.4 4.61 145.85 15.79 .708 36.27 36.46 2 Native
16 251 ' 3016.9 3.93 118.84 12.19 .473 34.69 29.71 2 Gr=sHolstem
18 233 3004.2 4.00 120.27 12.80 516 34.54 30.06 4 Native
19 249 4336.0 3.23 140.37 17.41 .563 49.86 35.09 6 Holstein
20 213. - 3320.9 4.09 135.95 15.59 .638 38.19 33.98 5 Gro Jersey
21) 2738 4187.3 4.43 185.76 15.338 .680 48.15 46.44 & Gr. Jersey
2a 206 3114.1 4.28 183.48 15.11 .647 35.81 23.37 5 Gr. Jersey
23 239 3190.8 3.94 125.81 13.35 526 36.69 31.45 4 Native
24 234 4337.2. 4.96 215.55 18.538 .921 49.87 53.88 7 Gr. Jersey
25 216° 2594.2) 4.23, 109-77 .9.39) 397 8003.) 27.44) 4 eA
26 3388 1845.8 4.24 78.34 5.46 .2387 21.22 19.58 2 Native
82854.6 3057.45 $952.85 $879.25
Herd No. 24. Cc. V. S.

Although small in numbers, this is doubtless the most pro-
With the exception of
one cow, No. 9 which produced only 161.46 pounds of butter
fat, they all made good records.
400 pounds of butter fat, No. 1 reaching the amount of 477.3

fitable herd reported in this circular.

Five cows produced more than

ILLINOIS DAIRYMEN’S ASSOCIATION. 305

pounds during the year. This herd illustrates very well the great
advantages to be realized from the use of good blood. ‘The
poorest cow, an Angus, could not be expected to produce milk

Table 22. Herd No. 24. Ci-V2S:
ZA ees awe SS a ke
eg ee
© @) rat) a, ee ona :
ee BES So OO Breed.
Be ee Bo
al ; Ree

Best cow.. 1 6911.4 6.91 477.3 21.80 1.50 $79.48 $119.32 6 Jersey
Poorest cow 9 3477.6 4.64 161.46 29.22 1.35 39.99 40.3615 Gr. Angus
Av, of herd 5921.41 5.91 350.17 21.10 1.25 $68.09 $87.54
No. Days
cow. in milk.
317 6911.4 6.91 477.3 21.80 1.50 $79.48 $119.32 6 Jersey
aa 6746-8 6.00 405.0. 20.02 1:20 77.58 101.25 7 Gr. Jersey
288 6734.1 6.38 429.7 23.387 1.49 77.44 107.42 6 Gr. Holstein
a
8
8

323 7349.1 5.58 410.85 22.75 1.27 84.51 102.58 Gr Jersey,
294 6739.7 6.19 416.93 22.92 1.41 77.50 104.23 Jersey

272 5485.0 4.85 266.00 20.16 .977 63.07 66.50 Gr. Shorth’n
SUteenao2d o.65 olo-44 18:11 102 63.96 78.36 1 Gr. Shorth’n
263 4286.9 6.33 271.40 16.30 1.03 49.29 67.8515 Gr, Shorth’n
119 3477.6 4.64 161.46 29.22 1.35 39.99 40.3615 Gr. Angus

53292.7 3151.58 $612.82 $787.61

Cc CO “1 S OFT eH CH D-H

readily because she was too old and not properly bred. It will be
observed however, that the high grade Jersey and Holstein stood
far in the lead for butter fat production. These animals were
collected by simple using good judgement and buying only good
cows. Much of the success in securing good ones turns upon the
willingness to pay a fair price. The milk from this herd is de-
livered to the local creamery so that its richness in butter fat is a
decided advantage. ‘The owner is forced to employ intensive
methods, as his farm is small and not very fertile. His main
source of income is from butter fat, hence the necessity of keep-
cows capable of yeilding a liberal quanity of rich milk from a
comparatively small amount of food.

In summer they were given about two pounds of bran per
day, in addition to pasture of rather ordinary quality. The

306 ILLINOIS DAIRYMEN’S ASSOCIATION.

winter ration was composed of seven pounds of bran and either
six pounds of corn and cob meal or three pounds of corn meal,
together with a liberal allowance of mixed hay of good quality.
This ration is not heavy, but the cows were of only medium size
and responded well to this treatment. The kindness and atten-
tion at all times shown the herd, were instrumental in determin-
ing the results quite as much as the quanity and quality of the
ration. However, without good blood we cannot hope for success.
On the butter fat basis, the best cow in the herd made a return
of $119.32, while the poorest paid her owner only $40.36. Such
a variation points out clearly the possibilities in dairy farming
with good cows, and the small income incident te keeping poor
ones.

Table 23.

Production of Best Cows in Different Herds.
No. of Pounds Value Value
cows Pounds Percent butter milk $1.15 Beek
Herd. in herd. milk. fat. fat. per 100. 25¢ Ib.
1 it 6099.3 Nel fl 315.38 $70.14 $78.84
2 S 8738.7 3.81 3338.35 100.50 83.34
3 5 9454.3 3.40 324.08 108.72 81.02
4 alt 7445.1 4.82 358.59 85.62 89.65
6 20 9067.0 4.41 399.47 104.27 Selear
rt 10 5506.8 4.70 264.01 63.34 71.30
8 10 6647.0 3.09 263.42 76.20 65.38
10 13 K29120 4.31 314.96 83.84 78.74
11 $) 6531.0 arts) 246.70 75.10 61.67
2 133 6429.4 3.80 248.36 (xs 62.09
1115) 12 6289.0 4.74 298.57 W2.d2 74.64
16 9 5292.6 4.49 237.64 60.86 59.41
17 7 6114.5 Oroll: 202.70 (Oras: 50.67
19 19 6412.7 4.57 292.82 eae erA0)
2 15 8882.3 3.75 a2o.0t 102.15 83.10
a 15 7529.3 3.93 296.09 86.59 74.02
23 25 4337.2 4.96 215.99 49.87 53.88
24 9 6911.4 6.91 477.30 79.48 SUVS 2

This table shows the production of the best cow in each herd,
and should be compared with Table 24 to appreciate the range
within the herd.

ILLINOIS DAIRYMEN’S ASSOCIATION.

10
TLL

1B.

15
10
16
ig
20
21
23
24

Table 24.

Production of the Poorest Cows in Different Herds.

No. of
cows
in herd.
11

Pounds

milk.
4391.3
4928.4
6719.1
4091.2
5796.4
Sagal:
2690.8
3846.7
5551.6
2090.4
3491.1
3710.4
BW isy is)
4529.8
2980.0
4025.1
1845.8
3477.6

Percent

fat.
3.91
SOA
SAT
3.83
3.65
3.78
3.61
4.38
3.01
4.83
3.01
Broo
ooo
3.49
4.56

3.95 |

4.24
4.64

Pounds

butter
fat.
171.67
193.29
221.13
156.71
211.80
128.96
OG AL
168.48
167.56
101.05
G78)
123.53
150.01
158.07
136.02
143.12
78.34
161.46

Value

mitk $1.15
per 100.

$50.49
55.68
77.26
47.05
66.65
39.24
29.94
44.23
63.84
24.03
40.44
42.67
43.14
52.09
34.27
46.29
21.22
39.99

307

Value
B. F.
25c¢c Ib.
$42.91
48.32
55.28
39.18
SN)
32.24
24.29
42.12
41.89
25.26
33.82
30.88
37.50
SOL
34.00
35.78
aS
40.36

This table shows the production of the poorest cow in each

herd, and should be compared with Table 23.

308 ILLINOIS DAIRYMEN’S ASSOCIATION.

Table 25.

The Average Production of all the Cows in Each Herd.
No. of Pounds Value Value
COWS Pounds Percent butter milk $1.15 B. F.
Herd. in herd. milk. fat. fat. per 100. 25¢ Ib.
1 11 5753.05 4.54 261.61 $66.16 $65.40
2 8 7376.40 ally) 267.75 84.82 66.938
3 5 8056.78 3.42 20 D18 92.65 68.94
4 ital 6219.77 3.89 242.32 TOLD 60.58
6 20 7873.19 3.62 285.21 90.54 71.30
a 10 4524.75 3.76 170.49 52.08 42.62
8 10 4485.70 4.29 192.51 51.58 48.12
10 We 5430.86 4.18 227.31 62.45 56.31
11 9 5969.44 3.43 205.02 68.64 LAS
12 13 4503.65 3.89 175.41 Sylar 43.85
15 12 5127.80 4.03 206.78 58.96 51.69
16 9 4607.50 3.98 183.52 52.98 45.88
17 7 4354.65 3.96 172.64 50.08 43.16
i) 19 5409.66 4.11 242.94 62.21 60.73
20 15 6106.30 3.84 235.04 70.22 58.76
21 15 5970.92 4.06 242.87 68.67 60.71
23 25 3314.10 4.28 142.05 38.11 35.51
24 9 5921.41 5.9! 350.17 68.09 87.54
AVETASE 25% cose 2 5616.99 4.03 226.63 $64.52 $56.62

By arranging the average production per cow in the various
herds, in one table as given here, the striking differences are clear-

ly shown.

ILLINOIS DAIRYMEN’S ASSOCIATION.

309

Table 26.
Best Herd, No. 24.
Milk
Percent Butter Av. milk Av.fat $1.15

Milk. fat. fat. per day. per day per 100.

Best, No. 1 ... 6911.4 6.91 477.30 21.86 1.50 $79.48
Poorest, No.9. 3477.6 4.64 161.46 29.22 1.35 39.99

Average 7.0... 5921.41 5.91 350.17 21.10 1.25 68.09
Poorest Herd, No. 23.
Best, No. 24.. 4337.2 4.96 215.55 18.53 92 $49.87
Poorest, No. 26. 1845.8 4.24 78.34 5.46 24 21.22
Average . 3314.1 4.28 142.05 13.48 57 38.11
An: Average Herd, No. 20.
BES@ING: (2. 1529).5 So) 3) 296.09 21.88 .861 $86.59
Poorest, No.11 2980.0 4.56 136.02 13.30 07 34.27
Average ..... 6106.3 3.84 235.04 20.68 BO) = Oe

Butter
fat 25c
per ib.
$119.32
40.36
87.54

$53.88
19.58
35.91

$74.02
34.00
58.76

The above shows at a glance, a view of the whole range of
production in the herds tested. ‘The amounts yielded by the best
cow, the poorest cow and the average of the herd are given in
the best herd, poorest herd, and an average herd.

Table 27.
Average Production—Poorest and Best Herds.

Bests NO. 7245.0 .2. 9 5921.41 5.91 390.17 $68.09
Pooresr, No. 23... 25 3914.10 4.28 142.05 38.11

2607.31 208.12 $29.98

Difference in butter fat=146.5 percent.

Average Production—Poorest and an Average Herd.

PASEO aNOj, fons st cs 13 5430.86 4.18 227.31 $62.45
POOKESE NO Zone... 25 3314.10 4.28 142.05 38.11
2116.76 85.26 $24.34

Difference in butter fat=60 percent.

$87.54
35.01

$52.03

$56.31
35.51

$20.80

310 ILLINOIS DAIRYMEN’S ASSOCIATION.

Best 10: cows: tested: > 2 Deen 388.75 lb. butter fat.
Poorest: 10: conmetesteditee ee 109.42 lb. butter fat.
INV GLARE. cdl COs eSUed ots Nc 226.62 butter fat.

AVETALE. POOKESt ANCE (seaata se ea 142.05 butter fat.

84.5% butter fat.
Best LOZ cows tested: aires ees cao ree 388.75 butter fat.
INVCTA RE OOTESty MEK e ee ne els eaiern tee 142.05 butter fat.

246.70 butter fat.

Cows “in “allinets = ea ee ee 995,429

20 pel Cert wiimphOwme ier aes a ieee ore eee 248,857
Unimprovedinwe esse tue ere 746,572

TAG, D2 O46 5 eS iets Ge iene in coe ee 63,137,594.04 Ibs

63.31 DOA OATS ale DaCeNES ie et ee ee $15,784,398.51

PACES C2 AGN DS agave Reais erases Laermeee ne 184,179,3812.4 Ibs.

184, 17 95312 4 tse aw 2 or cemtsi. sen «eae eee $46 ,044,828.06

The material in Table 27 has been arranged to aid the reader
in contrasting the different degrees of production, and to show
as clearly as possible the ease with which the producers of dairy
products may realize a larger return for their efforts. The differ-
ence between the average production of the poorest herd and
that of the best herd is 208.1 pounds butter fat a year. This differ-
ence is 146.5 per cent of the average production of butter fat in
the poorest herd. The difference between the production of the
poorest herd and an average herd, is 85.26 pounds butter fat per
cow or 60 per cent of that in the poorest herd. It is interesting
to note’ that the best 10 cows have an average annual record of
388.75 pounds of butter fat five of them belonging to one herd.
The poorest 10 cows have an average record of 109.42 pounds
butter fat, six of them being members of the same herd. ‘The
average annual production of all cows tested is 226.62 pounds
butter fat, an amount 84.57 pounds greater than the average pro-
duction of the poorest herd. In this connection, it should be
borne in mind that the average yield of butter fat for a dairy cow

ILLINOIS DAIRYMEN’S ASSOCIATION. oll

in this State is approximately 140pownds. It is apparent then,
that there are numerous inferior animals which should be re-
moved. According to the last report (1905) of the Secretary
of Agriculture, there are in Illinois 995,429 dairy cows. It 1s
doubtful if one-fourth of this number, namely, 248,857, are very,
much improved, but for lack of definite knowledge upon this
point, we will assume that such is the case. Granting this, there
remains then 746,572 cows of such low average production that
an increase of 82.52 pounds of butter fat per cow, can be readily
brought about by rational breeding, selection and feeding. Such
an increase amounts to $21.14 per cow or for three-fourths of
the dairy cows in Illinois, an increased return per year to the
dairy farmers alone, of $15,784,398.51. With a herd of fifteen
cows, this would amount to $317.10 annually, minus a slight 1n-
crease in the cost of food incident to the greater production.
Siena modest improvement can be easily realized, for it re-
quires a raise in the average production of only 84.57 pounds
which is from our present low average to the average of the herds
repemecm «nis Circular lo go a step farther, it is not at all
without the range of possibility to raise the average production
to that of the ten best cows, and thus secure an immensely
larger sum from the dairy herds of the State. ‘The former we
must have; the latter is at least possible.

In order to substantiate what has been said concerning the
possibility of raising the amount of butter fat 84.57 pounds, at-
tention is called to Table 28. Under the heading “no grading”
are grouped the herds in which there has been no attempt to
strengthen the breeding along dairy lines by either the purchase
of dairy bred cows or the use ofpurebred dairy sires. Under the
heading “grading” are placed the herds in which some concerted
effort has been made to incorporate better dairy blood. In each
case, the average butter fat yield is given. Where “no grading”’
has been done, the average production per cow is 177.62 pounds,
while in those herds where “grading” has been practiced, the
average production is 263.09 pounds. Here then we have a dif-
ference of 85.47 pounds in favor of the practice of “grading up.”’

312 ILLINOIS DAIRYMEN’S ASSOCIATION.

These results are very striking as they show conclusively that the
productive capacity of the dairy herds of the state, by conservative
estimate, may be increased $16,000,000 a year through the use
of pure-bred sires and selection by the Babcock test. ‘The sires
are available; testing involves little trouble, so it remains with
the dairy farmers to bring about this change which may be ac-
complished in four years. The actual difference between the
“eraded” and “ungraded” herds is greater than the difference be-
tween the poorest herd and the average of the herds tested, so
that no man can say that it is impossible to raise the production
to that extent. Improvement has come largely through better
blood and better care, and any thoughtful man can obtain the
same results. Do we need better proof of the value of testing and
the great improvement possible through the use of pure-bred.
sires? The two are inseparable; they go hand im hand, the test
poimting out the cows through which improvement should be
sought, the sires adding to and intensifying the dary capacity
of the offspring.

No Grading. Grading.
Pounds of Pounds or
No. of butter. No. of butter.
Initials. herd. fat. Initials. herd. fat.
Fa ateeutins ieom tsetse 7 170.49 IBN IW SER Ser eet cera 2 267.75
NV EUV test eae erica 8 IS A aAL | Dp] SE aa mente ck i 3 Zea
Fees eed br ay ae ote maples 175.41 Ge OWE EA es 6 285.21
Ce TENE LS see 16 183.52 BGs es: Baek 11 205.02
5 feats Gra @petar sie tcoenncheg a 15 206.78 Wierd aoe yee oe ag 242.94
Fb aden neath keene alg 172.64 A Nea UNE on ans eae ate 20 235.04
FS ACB reste ener Ue) 142.05 eid ihe roeen eeeaeeer 2b 242.87
= Cha Sei ares 24 350.17
AVCTASC Se ae 177.02 =
Average ......: 263.09

263.00—177.62=85.47
85.47 Ib. @ 25c=$21.36
746.572 x $21.36=$15,946,777.92

Until dairymen come to recognize the importance of system-
atic business methods and apply them in the management of
their herds and farms, they need not hope to be successful.

ILLINOIS DAIRYMEN’S ASSOCIATION. 313

The practice of dealing with the herd as a whole, instead of with
the individual, is a-source of great loss every year. In this one
way the dairymen of the state let millions of dollars slip through
their fingers annually that might be saved with little effort. As the
foregoing discussions show, this is a serious matter, and every
milk producer should acquaint himself with the possibilities of
his business. With the rapid increase everywhere present, in
the demand for dairy products of high quality, it 1s but the part
of wisdom for the milk producer to meet it with first class goods
produced at the lowest cost. This necesitates first of all good
cows and proper nourishment. What we need is not more dary-
men but better ones. ‘There is not a dairy farm or a dairy herd
in the state that has yet approached its full capacity of production.

At this stage of advancement in dairying, the fact that a
cow is profitable is not sufficient. The dairyman should strive
for a large profit from a small number of animals. He is not
acting wisely if a cow paying a small profit is retained when a
superior one can be obtained at a reasonable price. Perhaps no
one thing has wrought as much havoc among milk producers as
has the fruitless attempt on their part to combine dairy and beef
producing qualities in the same animal. Many have tried this
experiment for the better part of a life time only to come to the
conclusion that anything short of the special-purpose cow has no
place in the equipment of the dairyman. It is the height of fool-
ishness for a milk producer to keep a beef bull and veal his calves,
running the chances of buying good cows when needed. It is
equally as bad for him to veal well-bred grade dairy calves, for
the blood is needed in all dairy communities. Who is in the busi-
ness of producing dairy cows for the general market? Wherevis
the supply to come from if each relies upon the other? Even
when milk is commanding a good price, it is wise to withhold
enough to give the calves a good start. They are a valuable
asset constantly imcreasing in value and will abundantly repay
the effort if properly bred. Protect them from heat and flies, be
liberal in feeding, for it is better to rear two good calves than to
fail on a dozen. In a herd of 40 cows it cost but two dollars to

314 ILLINOIS DAIRYMEN’S ASSOCIATION.

give each calf at least one pure-bred parent, so why not breed and
rear good calves that will later prove their right to exist? Cows
bred and reared on a particular farm are often better than those
from elsewhere because they fit the enviroment. It is a significant
fact that dairy farmers have not yet begun to dig deep into the
possibilities of their business. They are simply scratching the
surface unaware of what lies in store for them beneath, if they
will put forth the effort. The world’s record cow produced
857.15 pounds of butter fat in one year, equivalent to 1,000
pounds of butter. Compare this with the average of the herds re-
ported herein, namely, 226,63 pounds. To the dairyman these
are all signiflcant things, and 1t would seem that even he who runs
muient read:

Summary.

1. In the 18 herds reported, including 221 cows, the average
production was 5616.99 pounds milk, 226.63 pounds butter fat,
and an average test of 4.03 per cent.

2. The best -herd averaged 350.17 pounds; the, peoress
142.05 pounds butter fat per cow.

3. The best ten cows averaged 388.75 pounds; the poorest
ten 109.42 pounds butter fat per cow.

4. The butter fat produced by the best cow (on the basis
used) was worth $119.32, while that of the poorest was worth
only $19.58. |

5. At least one-third of the cows in the ordinary herds are
practically unprofitable.

6. The herds in which grading has Ben practiced, produced
85.47 pounds butter fat per cow more than did those in which no
grading has been done.

7. ‘The scales and the Babcock test made it possible to re-
move five cows from a herd of ten and thereby increase the profit
$7.62 per head.

8. This circular shows conditions as they exist on dairy
farms of the state, indicating that a few cows are ‘kept at'a good
profit, some at a small profit, and many at an actual loss.

Or

ILLINOIS DAIRYMEN’S ASSOCIATION. 31

9. There is but one way to determine the value of a cow—
test: ler.

10. ‘T'wo serious mistakes made by Illinois dairymen in feed-
ing their herds is their failure to provide silage, and to make a
liberal use in their rations of leguminous roughness such as cow-
pea, clover, and alfalfa hay. Silage should be fed in condensory
districts where objected to, but the leguminous hays should be
used freeely as they are easily grown and since they replace ex-
pensive concentrates to a large extent, they reduce the cost of
milk production.

FEEDING DAIRY COWS.

By Wilber J. Fraser, Chief in Dairy Husbandry, University of Illinois,
Agricultural Experiment Station.

1. Secure the rough fodders in the best possible condition
and use them liberally, as they are much cheaper than concen-
trates.

2. Feed concentrates in proportion to the milk flow.

3. study and supply the individual needs of cach cow.

Before man had control over animals and they became do-
mesticated, there were no highly specialized forms, and when they
roved wild on the prairies or 1n the forests, the problem of the par-
ticular kind and character of their food supply was not an im-
portant one for they were not expected to draw loads of several
tons weight, or to produce the abnormal yields of milk that are
given by the highly developed dairy cows of today. However,
after man domesticated animals and began to develop breeds
suited to special purposes, as draft, speed, beef, or milk, the ques-
tion of their food supply became an all important one, for in order
to secure the best results their food must be adapted to
their special needs.

One fact of great importance, and which must not be lost
sight of in economical feeding, is, that the amount, kind, and
character of the food an animal requires depends entirely upon

316 ILLINOIS DAIRYMEN’S ASSOCIATION.

the use to which that animal is going to put the food. A cheap
team may be kept through an idle time on a kind of feed that
would not be at all suited to the needs of a race horse during the
training season, or of a valuable cow yielding 100 pounds of
milk a day during an official test. .

In order that a cow may produce the greatest yield of which
she is capable she must be given the right kinds of feed and the
correct amount of each. There is little use in paying high prices
and establishing a good dairy herd unless careful attention is to
be given to the amount and character of the feed, for however
well bred and efficient the individuals they cannot give in their
product what they do not receive in their food.

The nutrients contained in all feeding stuffs, as well as in
animal bodies and in milk, may be divided into five classes as
follows:

Water.

Ash, (mineral compounds. )

Protein, (nitrogen compounds. )

Carbohydrates, (starches, sugar, etc.)
Fats, (or oils.)

While an ample supply of pure water is one of the first re-
quisites of good stock feeding, it is usually supplied in abundance
at comparatively little cost and will not be considered further in
this discussion.

Ash or mineral matter is present in all feeding stuffs in
sufficient quanities so that an animal properly nourished with the
other constituents is sure to receive enough mineral matter; we
will, therefore, pass this group of substances also.

Protein.

Protein is the name applied to the constituents of feeds
which contain nitrogen, and feeding stuffs which are rich in this
element are frequently called nitrogenous feeds. Among these
are: oil meal, cotton-seed meal, gluten meal, and the legumes, as
cowpeas, alfalfa, and clover. The white of an egg, the lean part
of meat, and the casein of milk are all good examples of protein.

ILLINOIS DAIRYMEN’S ASSOCIATION. 3Ll7

The principal uses of protein in the body of the cow are to
build muscles, replace their waste, and form casein in milk. There
are two reasons why special attention should be given to the
amount of protein contained in the different feeds: first, because
it is usually deficient in feeds for dairy cows; second, because no
other nutriment answers the same purpose.

| Carbohydrates.

Carbohydrates 1s the name applied to the carbonaceous group
of substances such as starch, sugar, and the woody parts of plants
known as crude fiber. This group forms the larger part of the
_ food consumed by animals, as we shall see later. Carbohydrates
furnish energy to perform the body functions and for the muscu-
lar activity. The heat of the body is the result of energy expended.
It takes a large amount of energy to build up a product like milk
If carbohydrates are fed in excess of the demands for energy, fat
may be stored up in the body. In case of the dairy cow, carbo-
hydrates, besides supplying the above requirements, furnish the
constituents for forming milk sugar and fat in milk.

Fat.

Every one is familiar with fat in its different forms; as tal-
low in the steer, lard in the hog, and butter fat in milk. In corn
michents ape 4. per cent oF fat, or oil, and in—tlaxseed a much
larger proportion, while in most of the rough fodders there 1s
comparitively little. Fat in the food nourishes the body in ex-
actly the same way as do carbohydrates: namely, furnishes energy
and forms.fat. The chief difference between fat and carbohy-
drates is that the former is a more concentrated form of food, one
pound being equal to 2.4 pounds of carbohydrates. It should be
remebered that fat and carbohydrates are interchangeable, that
is, whichever one is in excess may take the place of the other,but it
must also be borne in mind that however great the excess of car-
_bohydrates and fat in the ration, no more muscle can be formed
in the body, or casein produced in the milk than there is protein
in the food supplied. In other words, where protein is in ex-
cess it can take the place of carbohydrates and fat, but no amount

318 ILLINOIS DAIRYMEN’S ASSOCIATION.

of carbohydrates and fat can take the place of protein in the least
degree.
Digestible Nutrients.

he digestibility of the different constituents of feeds is of
great importance, as only that portion of feeding stuffs which
passes into solution during the process of digestion and is ab-
sorbed into the blood is of value in nourishing the animal. ‘This
portion of the various feeds is known as the digestible nutrients.

The difference between the total nutrients and the total di-
gestible nutrients is marked: for example, by referring to feed-
ing tables we find that in 100 pounds of clover hay are digestible
and can be used to nourish the animal. ‘The digestible nutrients
are, therefore, the only ones considered in making up rations.

Table 1.
Digestible Nutrients Required Per Day for a 1000-Pound Cow for
Maintenance and Following Yields.

Carbohy-
Protein, drates, Fat, Nutritive
Ib. Tb. Tb. ratio.

KoOremainvenancean. |r ae eae aif Us fal es ORS
LO Tp ome s CZ wba tec 7 eews eaten mae IL LY) 8.81 24 1 e285
IRD hovs saa eA ANP kis Wit a aioo it a slaty} 9.16 .26 ee BARA
LO sein estan lee Carell teteen tere cere teat eens 1.24 9.51 29 LS £852
VA Ve Oierr0 alt Uke 3) Here RYU ats enna Sedo winedin Gone: ono. 1.49 10.62 ou deen Sa!
20 GIDE ke 4, alten ere, tani eree ars 1.63 LB 42 Se a
PADS LOVe MOCO NAC IEs TEENS a nies nog Mine check nae en alah 12.02 AT dee rae
SO STD cnet ha tie aeronnecr sere a eeaea 1.89 12.43 {Hil ga ris
ZO TOs ial aan atten vee cen er eter eet 2.10 13.48 .58 Boe Maal
30 ional TRG,» fate cece ec mpn age Baik 14.53 .66 game 70)
Aleta, ran eS O/pre al tien tetlonee one nees sescniey ace eo 14.24 CA Se O89)
CMG eae Ogee 010 Wen ee Ee pe Ft ee lt Peo 15.64 Ve ee ORS
AOE Mo email e® eater ene ae ee 2.85 17.04 84 a Seen OH
Oem lever coy Uke Seven Ramune Mist otnts aay ces oceeG cea 2.68 16.05 718 1 Onk
BO Toe a ced arias oo iit perce teas 3.03 17.80 .90 fe Gk
ORT Ominanyl erin Zw GLa nS immcn had Giais Faas cic 3.38 19) 55) 1.03 Li iCcom
GO To emi Kes, hate snt ak nen gee ee 3.08 17.86 92 1. 28685)
GOs TDs cae al aera a eae ene 3.50 19.96 ILO 1) 64
6OsTo ama so74 eit ee eager ee Oo. 92 22.06 1 1S SiGas

ILLINOIS DAIRYMEN’S ASSOCIATION. aly

Much careful study and investigation has been devoted to
the question of determining the amounts of digestible protein,
carbohydrates, and fat needed for cows of different weights and
varing yields. ‘To Professor T. L. Haecker belongs the credit of
securing the data from which Table 1 has been computed.

In all animals there is a constant breaking down of the body
tissue caused by wear, and there is energy expended in keeping
up the vital processes and in maintaining the body temperature.
The food used to rebuild worn-out tissues and to furnish heat
and energy when the animal is at rest is called the food of main-
tenance. Ifa 1000-pound cow is producing 380 pounds of 4 per
cent milk she will require digestible nutrients about as follows:

Carbohy-
; Protein, drates, Fat
OLENA EMAMNCE: 55 or. hs flac sic Bee ee ea ay: ay ie ol
Homeproduenne 30 lo. 475 milk... S65. 6. oe ee ee 1.40 6.48 48
Total nutrients required for maintenance and milk 2.10 13.48 08

A cow of the same weight producing 40 pounds of 4 per
cent milk will require a ration conaining 2.57 pounds protein,
15.64 pounds carbohydrates and .74 of a pound fat. If her yield
were 50 pounds of 4 per cent milk her ration should contain 3.03
pounds protein, 17.80 pounds carbohydrates and .90 of a pound
fat.

In feeding dairy cows, the fact that they should be fed ac-
cording to their milk production, is frequently overlooked. A
cow capable of producing 60 pounds of 4 per cent milk a day must
be fed a much larger amount of digestible nutrients, if she is to
produce her greatest yield, than a cow giving only 10 pounds ot
milk testing 8 per cent. This point should be strongly empha-
sized, for a cow cannot give in her product what she does not
receive in her food. By referring to Table 1 the nutrients re-
quired for any yield of milk may be easily determined. If the
cow weighs more or less than 1000 pounds a proportional in-
crease or decrease in the food for maintenance should be made.

From the weight of a cow and the amount of milk she will

320 ILLINOIS DAIRYMEN’S ASSOCIATION.

produce om liberal feeding the required mithients meyer miles
termined. The next step is to select such feeds as will best supply
these nutrients. We will take, for example, a 1000-pound cow
producing 80 pounds of 4 per cent milk, and by referring to
Table 1, find that she requires 2.1 pounds protein, 13.48 pounds
carbohydrates and .58 of a pound fat.

If one wishes to feed clover hay and corn and cob meal he
can make up a trial ration by taking 15 pounds of clover hay and
8 pounds of corm and cop meal “Phe mtitmtive value om. cacnmen
these eeds cant then be found irom! the table swinteliaeedmes
the amount of digestible mutrients im 100) pounds pom sume
different feeds. We find that 100 pounds of clover hay contains
6.8 pounds protein, 35.8 pounds carbohydrates and 1.7 pounds
fat. Dividing each of these amounts by 100 we have the digest-
ible nutrients in one pound, multiplying by 15 we have the di-
gestible nutriments in 15 pounds, which are 1.02 pounds protein,
5.387 pounds carbohydrates and .25 of a pound fat. In the same
manner are found the protein, carbohydrates and fat in 8 pounds
of corn and cob meal, and taking the total digestibie nutrients in
the given amounts of each of these substances we have the fol-
lowing trial ration:

Ration A.
Digestible Nutrients.
Carbohy-
Protein, drates, Fat,
Lb. Ib. Ib. Ib.
CHO VET Hee Ve arin Res cece cee eR ee ee 15 1.02 Deon 25
Corneand@cobmmealh yea erecae elec ee 8 530) 4.80 20
Total miumtiRientcs in eRalOm syne areca ee adic: Lai UO 1G 48
Nutrients required for a 1,000-Ib. cow giv-
JN SeS 0S DopeeaGe Arn cee ea seea erecta 2p 13.48 58

By comparing the total nutrients in this ration with the re-
quired nutrients for a cow producing 30 pounds of 4 per cent
milk, it is found that the ration is deficient in both protein and
carbohydrates. ‘To bring the nutrients up to the amount required

ILLINOIS DAIRYMEN’S ASSOCIATION. 321

we try adding six pounds of bran and the ration 1s then as fol-
lows:

Ration B.
Digestible Nutrients.
Carbohy-
Protein, drates, Fat,
Lb. Ib. Ib. Ib.
(CONSE 1 ME Ta iatis Geen ne ae hee Re hd a 15 1.02 Do ( 25
Commeancdmcope mea bein yet cece as 8 a Y5) 4.80 BO
TBSIPBND), 035 oars (ol cen Bee aU ee reser 6 Mike 2.39 LG
TOU INAS ha TWO Ss wig aoe oes Bees 2.10 LAs yZ 64
Nutrients required for a 1,000-Ib. cow giv-
ee BO) Mos AVG van Usa sy Benen eecnnnc tate Meer ance 2.10 13.48 58

The amount of protein, carbohydrates, and fat now corre-
sponds closely enough with the nutrients required, for all prac-
tical purposes.

If one wishes to feed clover hay, corn silage, corn meal, and
ground oats, he can make up a trial ration by taking 8 pounds of
clover hay, 40 pounds of silage, 4 pounds of corn meal, and 4
pounds of ground oats. The nutritive value of each of these feeds
can then be determined from the amount of digestible nutrients
in 100 pounds given in the table on page 15. Taking the digest-
ible nutrients in the given amounts of each of these substances
we have the following trial ration:

Ration C. (Trial Ration.)
Digestible Nutrients.

Carbohy-

Protein, drates, Fat,

ILI9, 10. ior Ib.

(CHRON GIE NES aaah ote eet et erties ae aoe 8 54 2.86 14

COMMS AS Cy ore. cig fala, abo Me eke dee eas 40 36 AND 2 28

© OngiiewlaNC Ae ed rs eae cies se aon Ge es 4 ll 2.67 leg

(GHROUIACE ORES) Se ce ee eeRmne ane ro teres Renae Hermie ir 4 53) {l 1.89 oll

MoOtleMmUtmMentssiMeraviom 2s. .4. 4504650 8n- 1.58 11.94 76
Nutrients required for a 1,000-Ib. cow giv-

ayes. BO). Oe Aah sca ke teen eases ie aislte ae arcane 2.10 13.48 58

By comparing the total nutrients in this ration with the re-
quired nutrients for a cow producing 30 pounds of 4 per cent

322 ILLINOIS DAIRYMEN’S ASSOCIATION.

milk, it is found that the ration is deficient in both protein and
carbohydrates, but needs larger proportion of protein than of
carbohydrates to bring the nutrients up to the amount required.
Adding one pound each of corn meal ground oats, and liseed meal,
we have ration D. which is a good economical ration and fulfills
the desired requirements.

Ration D.
Digestible Nutrients.
Carbohy-

Protein, drates, Fat,
ILI, Ib. Ib. Ib.
CHO MET eye ai ara cae a ad ee a ee es een 8 54 2.86 sil4!
COrne SS WASe tierce tee ca we cee niet ie el cae ae 40) .36 4.52 .28
Wormer alec c ie Cae et eta ater oye Pel a en ese hers 5 39 3.34 22
GLEOUNG ODES erro ae tl Nc eee ee 5 46 2.36 All
MiniS@ecde Taal Week Mosier he ees gelatin Me eo 1 29 330) O07
AROWEUL TAUNTON ha TEGO Sones ob dcoooucso6 2.04 13.41 92

Nutrients required for a 1,000-Ib. cow giv-
Ona OMe ORs CMA em caNUUKatn ae Geis Sete oo hoo 2.10 13.48 .58

Nutritive Ratio.

Since protein on the one hand and carbohydrates and fat on
the other Serve ditterent functions im the bedy, | the | telamc
amount of each should be carefully considered, and the ratio ot
the protein to the carbohydrates, which is called the nutritive ratio
is determined in the following manner: The value of a pound of
fat in feeds has been found to be 2.4 times tthat of a pound of
carbohydrates, and as fat nourishes the body in the same way as
carbohydrates, the amount of fat is multiplied by 2.4 and added to
the carbohydrates; this sum divided by the amount of protein
gives the ratio of the protein to the carbohydrates, and is known
as the nutritive ratio.

This may be illustrated by taking the total digestible nutri-
ents in trial ration C on page 321, which contains 1.58 pounds pro-
tein, 11.94 pounds carbohydrates, and .76 of a pound fat.

.76 of a pound fat 2.4—1.82.
11.94 pounds carbohydrates+1.82=13.76.
13.76+1.58 (amount of protein)=8.7.

Since there are 8.7 times as much carbohydrates as protein

ILLINOIS DAIRYMEN’S ASSOCIATION. 325

in this ration, the ratio is as 1:8.7; which is known as the nutri-
tive ratio of this ration.

After adding one pound each of corn meal, ground oats, and
linseed meal, we have ration D, which contains 2.04 pounds pro-
tein, 13.41 pounds carbohydrates, and .92 of a pound fat. The
nutritive ratio of this ration, found in the same manner as be-
fore, is as 1:7.6; which is nearer the ratio of the digestible nutri-
ents required for a 1000 pound cow giving 380 pounds of 4 per
cent milk, as given in Table 1.

Balanced Ration.

If the protein and the carbohydrates are in such proportion
as will best suit the needs of the animal the ration is said to be
balanced. If the amount of protein in the ration 1s small in pro-
portion to the carbohydrates the ration is called wide; if the
amount of protein is large in proportion to the carbohydrates,
the ration is called narrow.

Since the needs of different animals vary greatly, it will be
seen that a ration which is balanced for one animal or class of
animals may be decidedly too wide or too narrow to be econom-
ical for another class. Young and growing animals and cows
producing a large flow of milk require a much larger proportion
of protein, or in other words a narrow ration, than animals after
they have completed their growth, or cows when given a smaller
flow of milk, or entirely dry. The difference in the amount of
protein required by cows giving large and small flows of milk
mayne seem Iny relerring to Valle 1.

In feeding dairy cows several things must be considered
besides the amount of digestible nutrients contained in the feed.
The ration must be palatable and of such a nature that a cow can
eat a sufficient quantity to supply her needs.

There is enough nutriement contained in 300 pounds of
oat straw for a cow giving 60 pounds of 4per cent milk, but. it
would be absurd to expect a cow to produce such a yield on oat
straw alone, as her capacity could not handle more than one
tenth this bulk in one day. ‘The concentrates, too, must be in the

324 ILLINOIS DAIRYMEN’S ASSOCIATION.

proper form to be best utilized by the cow. To get the most out of
grains they should be ground, for the mastication is seldom, 11
ever, complete enough to break all the kernels, and those passing
through the digestive tract unbroken are of no use to the animal
and are, therefore, wasted. ‘This difficulty may be partially ob-
viated by mixing the grain and coarse fodder together. By feed-
ing oats in the sheaf, or in the form of hay, or by mixing chopped
hay with grain it will be much more thoroughly masticated, as
grain eaten with roughage passes to the rumen and is remasti-
cated in chewing the cud.

Ration E.
Roughage Not Palatable and Concentrates Too Heavy.

Digestible Nutrients.

Carbohy-

Protein, drates, Fat,

Protein, drates, Fat,

Lb. Ib. Ib. Ib.

COPM-CS UO Vii Rien. cnn ance laet aii ec iew oa 10 sla 3.24 AVE

Qa ba SS UWA cas hac lae are ge set Reman ge arn ri .08 2.70 .06

(Gyo Wel ia OOM Sey Le Meera rain Nae ante is pyle Oa RONEN 8 .62 5.34 4

Ininiseedyaniveal Neen a keto autos eae non cemna 4 Io ILs3 1.60 eitall

ADOWAU TONIC SS, “ay TERNOWONN Lee ooo Shoe oo eo 6 2.00 12.88 58
Nutrients required for a 1,000-Ib. cow giv-

LIS eS OSM Oe, Ta Kade ote yee eee ee nee nae 20 13.48 58

Nutritive ratio of ration HW, 1:7.1.

It will be seen that this ration is correct so far as the chem-
ical composition is concerned, but that the roughage is lacking
in palatability so that a cow will not relish it, and the concen-
trates, while highly nutritious, are what dairymen call too heavy.
Oil meal is so highly concentrated that it should not be fed in
iarge quantities. This ration should be lightened by adding some
light bulky concentrate, as bran or ground oats, and made more
palatable by substituting oat hay for oat straw. After making
these slight changes we have Ration F, which is lighter and more
palatable, yet contains practically the same amounts of the dif-
ferent digestible nutrients.

ILLINOIS DAIRYMEN’S ASSOCIATION. 325

Ration F.
An Economical Ration.

Digestible Niuttvients.

Carbohy-

Protein, drates, Fat,

ILO; Tb. Ib. Ib.

Ong SUC VCT: 9 eee cee eens eater Noe Pe Oa 10 mally 3.24 07

Osea Natty erences co ete eed Gos rasta ek Be q 0) 60) malt

(CHOIR. Ta GEN ae, cot tes sana ae Pee ere reer a ea 6 AT 4.00 26

TBSICBMID,.*- o.5 th OO acre eg Sea ee 6 kes 2.35 .16

mimseedkmmeale Nm Piss. be oa We oe es iL 28 40 .03

MOA eMULECIEMUS IM GAUIOM 2.0525 oa. es 1.95 13.24 .63
Nutrients required for a 1,000-ib. cow giv-

Nee BO! Wess reb Gh eae ae Senate Aenean eerie BAO) 13.48 58

Nutritive ratio of ration F, 1:7.6.

Examples of Practical, Economical Rations.

The rations given below are compounded so as to be palat-
able and at the same time have the proper chemical composition.
They are suited to the needs of a 1000-pound cow giving 30
pounds of 4 per cent milk, the same as the preceding ones, the
requirements being 2.10 pounds protein, 13.48 pounds carbohy-
drates and .58 of a pound fat.

Ration G.
Digestible Nutrients.
Carbohy-
Protein, drates, Fat,
ILI. Tb. Ib. Ib.
CHOWICTN AN, aie hs cee ees wees Da ke Peels 2 .o2 4.30 .20
(GOIPID: STUER CES Se aera atte rae ane ee aan tei eee 40 36 4.52 .28
WG Origa NC Aerie srs ea: Pens ot RO hacer Gist 2 16 183 09
CURIS — go big Baek Bicker Aire eon Rtn a gn este ea 2 18 95 08
JESPPBLIOL cya. scuaav'ck oso Ris hake At MNS Cty ESIC eee a a 2 24 18 05
GORUGSITS, TODS I ee ee sa eter igre tea Ie eee rs al .26 43 ala
MOAT MAEMO M US teers ke Da. So ea Be 2,02 A603) 3 OL

Nutritive ratio, 1:7.5.

ILLINOIS DAIRYMEN’S ASSOCIATION.
Ration H.
Digestible Nutrients.
Carbohy-
Protein, drates, Fat,
b. Ib. ion Ib.
COME Sila oe: eo arn ren er mere esto mse rees ae 30 27 Boo 02
COWDCACRAYS eae pe ear ee eens Oe een ee t 716 Zh) 08
Oa bea ee ie oe ere ee eae ee ene cone eee: Hi 30 3.25 ud)
Cornsand- Cob: mean ens eee ora 5 22 3.00 14
IB CET due enaelt MRR HO en ear hye Ue ent ike a St nited, enke awiar PN ae 3 all alas .08
McimseeduniealeiNe Raise ee ee il 28 40 03
TotalenuitriemtS race eee ees eee eee 2.20 13292 45
Nutritive ratio, 1:6.8.
Ration I.
Digestible Nutrients.
Carbohy-
Protein, drates, Fat,
Lb. Ib. Ib. Ib.
COLPNMSTOVIELS ai ie een eo eee eae 10 mallag 3.24 07
(OM ON Sep TIN, eMt a eK ele eden ener ccd pein Biol o Gin 8 5A 2.86 14
(G1 teal oe ye Bante venient amano aie ace min lcci 8 4 Bolldl 12
COMMING: COM TWAS sosbooouooewoaccoou. 5 22 3.00 14
Ba ote WO eee Rael gen tn UNE) Meta debe one Ree eneh Ci chiecy cB te 2 24 18 05
@ottonesecdemcal 45 eer cone ieee 2 “74 .o4 24
AH UENL TAKES Gognog enooosco poop odo np doce 2.25 BROS 76
Nutritive ratio, 1:7.
Ration J.
Digestible Nutrients.
Carbohy-
Protein, drates, Fat,
Lb Ib. Ib. Ib.
COrn=: SUOVCL 2s re ee reine 10 mea 3.24 07
(OLONIAOCEMAERY bos coe ode Uinotooddomog gods ox 10 1.08 3.86 Hill
Corn ands cole mealies py ace irene 7 col 4.20 20
12) gs 1a Roe Pen Nt OR Rot OR Me Sean ain 8 Sate 4 49 Alert ciel
Motal wutmiemts! ee ecpy he 2.05 12.87 49

Nutritive ratio, 1:6.8.

ILLINOIS DAIRYMEN’S ASSOCIATION. 327

The farmer should, as a rule, aim to raise the greater portion
of the feed for his stock on the farm. Since rough feed is usually
much cheaper than grain, too much importance cannot be placed
on securing hay and fodder in the best possible condition. If hay
is unduly exposed to dew and rain during the time of curing it
loses much, both in nutrition aind palatability. It is also import-
ant that hay and fodder be cut at the proper stage, before be-
coming too ripe and the stems woody.

Leguminous plants, (those bearing their seeds in pods or
lemuinaes as, Clover, ditdiia, cowpeas, beans, etc., are rich im
protein and should be raised in sufficient quantities to supply the
necessary protein for the stock. If the supply of protein is defi-
cient some feed rich in that substance should be purchased to
complete the ration. :

Grain feed should not usually compose over half the ration,
and from that to nothing, according to the character of the rough-
age available and amount of milk given by the cow. In general
it is a safe rule to feed liberally on good roughage and vary the
erain feed to suit the requirements of the individual.

When cows have luxuriant pasture during the late spring be-
fore the heat is excessive or the flies troublesome the conditions
are as near ideal for dairy cows as it easy to obtain. The nearer
we can approach these conditions the year around tthe better for
milk production. It is, therefore, essential to the best yields and
most economical results that succulent food be provided for cows
during the winter months. There are two ways of providing
this succulent food—by silage and by root crops.

By comparing the results obtained at several different ex-
periment stations it is found that corn commonly yields about
twice as much nutrients per acre as do root crops. Since roots
require much more hand labor, which is so expensive in this
country, it is more economical for the Illinois farmer to get the
succulent feed during the winter from corn silage than from root
crops.

Silage is especially valuable on farms or in communities
TMMEheE MOM keedeie Scarce, 10% more stoc< can be Kept ona

328 ILLINOIS DAIRYMEN’S ASSOCIATION.

given area of land where the crops are made into silage than in
any way with the same amount of labor expended. No farmer
keeping ten or more cows can afford to be without a silo.

Green Feed fcr Summer Drought.

Dairymen suffer greatly nearly every summer by not sup-
plying proper green feed for their cows during the hot dry weath-
er of midsummer. This shortage of feed comes at a vere ine
opportune time since the cows are already beginning to feel the |
effect oz the heat and flies which of themselves quite perceptibly
lessen the flow of milk, and if feed is cut short at the same time
the shrinkage is certain to be large, resulting in great loss, tor
it 1s practically impossible to restore the shrinkage during that
period of lactation. A continuous supply of feed is equally essen-
tial to the successful maintainance of young and growing animals.

A pasture will carry much more stock during spring, early
summer and fall than it will in the dry weather of midsummer.
By helping it out during this season with partial soiling the cattle
have better feed and more stock can be carried on a given area
than by pasturing alone. Such crops should be planted as will
mature in proper succession with each in its best stage of growth
insuring a continuous supply of green feed during the dry season.

Table 2.
Crops for Partial Soiling During Midsummer.
Amount Approxi- ‘
Kinds of Fodder of seed mate time Approximate

peracre of seeding SINS Ore ueocling

1. Corn—early, sweet or dent 6 quarts May 1 July 1—Aug. 1
2. Corn—medium dent........ 5 quarts May 15 Aug. 1—Sept. 30
32 COw PeaSecte ieee ens 1 bushel May 15 Aug. 1—Sept. 30
A SOy, DEAMSH aa weet cm une 1 bushel May 15 Aug. 1—Sept. 15
5. Oats and Canada peas(each) 1 bushel April 15 July 1—July 15
6 Oatsand Canada peas(each) 1 bushel May 1 July 15—Aug. 1
7. Rape (Dwarf Essex)........ 4 pounds May 1 July 1—Aug. 1
8. Rape, second sowing ...... 4 pounds June 1 Aug. 1—Sept. 1
9. Rape, third sowing........ 4 pounds July 1 Sept. 1—Oct. 1

For central and southern Illinois there is no crop that will
produce more feed to the acre than corn, and by planting a small
quantity of an early variety with the general crop, corn may be

ILLINOIS DAIRYMEN’S ASSOCIATION. 329

had in the proper condition for feeding from July 15 until frost.
There are several early varieties that will mature for feeding in
from sixty to seventy-five days planting. Corn should not be
fed too young. When it is nearly full height it contains only
one-third as much nutriment as when in the roasting ear.

Some other crop should be fed in connection with corn to
balance the ration and afford variety. Leguminous crops as
clover, Canada peas, cowpeas, soy beans, etc., are especially val-
uable for this purpose, being unusually rich in prctein.

Cowpeas and soy beans give a large amount of valuable
forage, furnishing feed from the first of August until frost. If
more feed has been grown than can be fed green, it may be made
into hay of excellent quality.

Oats and Canada peas yield well. They are not in condition
to feed for more than two or three weeks but the supply may be
lengthened by sowing at different dates. If a portion becomes
too ripe it may be utilized by making it into hay.

If the pastures are short and no allowance has been made for
green feed, corn cut from the regular crop, 1f it is near the roast-
ing ear stage, will bring the best of returns. Never under any
consideration allow the stock to go hungry and suffer the losses
incident to shortened feed at a time which for every reason is
the most trying to live stock.

Those who wish to study this subject further are referred to »
some of the standard books on feeding; among the best being
“Feeds and Feeding’’ by Professor Henry, Director of the Agri-
cultural Experiement Station, at Madison, Wisconsin; and
Biccdine kann Antmalcw py) Dr. Jordon, Witector of the Aen
cultral Experiment Station at Geneva, New York. The former
gives a very complete description of the results of feeding in-
vestigations both in this country and abroad; the latter is a well
written popular treaties upon the subject of feeding.

330 ILLINOIS DAIRYMEN’S ASSOCIATION.

Table 3.

Average Amount of Digestible Nutrients in American Feeding Stuffs,

From Henry’s “ Feeds and Feeding.”

Digestible Nutrients in 100 fb.

Protein,
Ib.
Concentrates.
Det COMA ere, es ae ee RE eet ee, eke eee es 7.8
SS WiC CSt COT rites eee ine a aa gee Ng cr Far Nay Ue 8.8
Corn sand 2Cob Me al eae. ee rere tector een eee ae ae 4.4
COTM DORAN! eine Lei ke. fee ciae genta ie cen tte ne ts 7.4
Ghtens mm Calle Rin aia chs is eee mae oe ea ee aS ORE hc 25.8
Germ Meas ces. ota taen, © glee ee en eee eee 9.0
GranozSlucene rsa annie ole oe ea eee 26.7
FPO MUNYA COD S orc on see cc rs oe ay onc ae ee aed neh ee 7.5
Glutemateed a. 2c rs Se a ct eee 20.4
NVC aie eas Gia nm Raho a ime Aare Mea ira ee eee leas 10.2
Whee tlotain si. iat ncaa pete vee tee aan te nny Strains ete aa 22
WHC aE SSO ES ie. Rien tee kWh ent pe ae eae ee ne Gna es AP
Wile atenmild itm S65" ac. ee ce rae anette Neate eres 12.8
EUV iC ea aout Teng IS, cca Der eae Mig hale EM enacts Mey, 9.9
FRAV-@s ETA ren tee ssc as att opens at DC ae a en tee 11.5
EUV Sp SOLES ieee ee pe tet Ba cere isa arcane LIL
BaP GV eh see ee es Stee cie nse aks Waa ac SEY Rie OSE Lae 8.7
BrOWeLrs mm Srainse AWS me crue een ienene cote ek tise ee yee 3.9)
Brewers werainse died = o.cak tae ee ao eone oe 11557
(OE Misti wer anine Aha nC eM AA A Waren paren Niet tn A late Arey Ge to gt ec 9.2
Oat MeSd OPT SOLUS se we ye ee Sa i Ns ee pes IA
Oat CWS Crewe, Be Ace ee al naa oe a cen Raa er ea 8.9
(OPE ees eat IST ue Ge that Sais era ry tira cenie se lone Was eR aR wna Oka SRenle 133
BUelkewAn Cavs Dat sevtsncnos: van coer was tie eee ee areas 7.4
Buckewilre at rid dies x ee ecw sera eee cere wera 22.0
POT AKESE CS iss OAe Boke Si 2 heenase Gat nce ge oe pane eco een Meee 20.6
Mindsecd= mica olds proCeScm aw een eee 29.3
Ibindseed meal mew PROCESS) 235 =. see ae 28.2
COLLOTAS CC Moree homecare trae Gs rene syle ye Beret cea By
Cottonesecdmomealen Hike. kee eee ens eee Bl o2A
COtiOn=sGe dems Gece Seca eae ees emer ties = Fel preens 0.3
1 Yet ciara Pesan DERE IER ri Merge etn rie NS tere Ci, ORL Cee Obey 16.8
SOV Mo Gaia airs eres ee oe ee eRe nro meme ies, ea ec 29.6
COW: DEAR ete SI ae SSE eat one ue haat ayer ei meet om 18.3
ELOE SE rab Caine vais faa reer ec ie ones ir Seep Semen es BDA
Roughage.

Fodder. corn; Vereen esis. 6 om nena nee et cect ioc iLO)
IDeelClare COwin, iMSICECSUICEC! soocooocosacccndaconues Dy f5)

Corn stover, sfield-cureds wean ee er eee. 7

Carbohy-
drates,

Ib.

66.7
63.7
60.0
59.8
43.3
61.2
38.8

Fat,

ILLINOIS DAIRYMEN’S ASSOCIATION. 331.

Fresh Grass.

Pasture grasses (mixed) .............
RMentichkey Dhue Srasse os. Yacc-5.G. secs es as
dimovhyen dithenentsSUASCS ..))..5.. 605
Orchard crass, in= DlOOMs we .6 eae an

ERECtOp eins blO@m= +. ).44 2.

OBVIG IOGICWCICT ieee tes yiers ca en acetates
IRS OCICS Satan air sen ie eet eon eee ae
SOUP EEA Ob cess ec ee rac eee
Meadow fescue, in bloom ............
MUNA AMS GASS 2 sks cs es Sis oe
(GHESGIN: LOS WEIS Tae as a eee eee aso
OAS AM CBOAUS ican eu eons ae pee sees

TP TTED OLR as eee ela rear e RS RN ere
(OIG) NE EOL RESIS i erence me A eee eee
CUO aren ene ee ora woes oo wk Se bees
eeminckay? Due 2Srass (a. eo es
MOMMA SOTASS e050 iss, ccs sees tne oes
NWIIO MI OMASS OG so. 5 wisn, eosue a od None ee
INNGAMOWeTESCUC. Seis us as tose ales 8a whe
SOWADCAMGNAYV] etn te ok. GS oak wae bk aces
QUEUE INE eee sa ees ois ee es os sen

COVBAE, og GE aie ee erage en

Fresh Legumes.

Red clover, different stages ..........
PARISHES LOOM 1s cance ereke oie Ahonen) Bes
WigiMSOME ClOMEI) fas uo oe cad ee ae eee
AN VIEQUES age ae eta tee Set ee eee
COM CAs a ers ee oka ee ee ee
SOWPO Coe tie ne nse hatin, sear was Som astoneu eee

Legume Hay and Straw.
Feecdaclovier emMediWM 23k os. e ee. oe
Rede Clover -MmamimOhn S22... a.%-s 5 e- oe
PNIGIKERCIOVEI nian © fauie cs cece cele fea s due

Digestible Nutrients in 100 ib.

Carbohy-

Protein, drates, Fat,

Tb Ib. Tb

Seite area 2.5 10.2 0.5
Raine ees 3.0 19.8 0.8
Sac Sea ne, Ig) eaL 0.6
she SR ee 16) 11.4 0.5
eee es MoAb 21.2 0.6
eS ean 2.6 18.9 1.0
BN ere ae 7a dl 14.1 0.4
Leen e st Meee 0.6 12.2 0.4
Merete Sie ae 1.5 16.8 0.4
Seabee med 2.0 16.0 0.4
Noe ine eet 18) 10.2 0.4
E eitteg eee 1.8 7.1 0.2
5a ES LST hee: 0.2
Pe ena are ae 2.8 43.4 1.4
Bin ee: 4.9 42.3 1.4
BA aah 4.8 46.9 1.0
eee eis 4.8 Bas 2.0
Ad ee ee ee 4.5 ner 18}
Bet Sore 58) 40.9 1.2
Bleny eee 4.2 43.3 Aare
AS at aaa 10.8 Biol 1.5
Bln a eee rea 4.3 46.4 1.5
PART 0.4 36.3 0.4
eS cea 0.6 40.6 0.4
ii ein dom aoe 1.2 38.6 0.8
eesaittiane ta 0.7 41.2 0.6
Speen 2.9 14.8 0.7
Seta ort ell ale 0.6
Rings natn -ee 2.4 $).JL 0.5
Pera Meee So 39) PAatl 0.5
REA Lenemesoe eee 1.8 8.7 0.2
See ae Gate EA 11.0 0.5
ai cuis ar 6.8 35.8 abr
Ste Gina has 5. 0 32.0 LD)
SERN AGS Beare 8.4 42.5 1.5
Setters 11.5 42.2 1.5

332 ILLINOIS DAIRYMEN’S ASSOCIATION.

Digestible Nutrients in 100 fb.

Carbohy-

Protein, drates, Fat,
7NG Io 2 ee Neer ener ae ta 7 Dis it a Rr a 11.0 39.6 iL.
COWIE ates ree ai oa AN etre ee eel rae dn ON Rites, 10.8 38.6 Todl
SOVDCaAM ASU a Wie aes See ee ee en) ca er ae: 2.3 40.0 a)
PE ary IMC SCRA W = secea eee ear ate tee tert oo aN neat tenn iae 4.3 32.3 0.8

Silage
WORE ata te meus er conte tran em ieee Be muteee lnGen | Tbid ten 0.9 133 Ont
G1O Vir Re eS ae se pee i CURE sean Reh saints canta oh ge 2.0 US 5 ad)
SOMA eee one ah epee ern a nnn ne Renae ete het 0.6 14.9 0.2
EN Rallies pices Minoan rat ee ae rah 0 Rana Gem REN PE 3.0 8.5 18)
LE GE NSN SI ipa) a nn ere AP ai ge Wie Sr el tlh di ae et als ar Lg) 13.4 iLO
COW Cam NINE ieee ci ei eae ooh mene pl eonatae nh eer 158) 8.6 0.9
RS KOS Ales] O12 1 le tar pce rege ter ein re eee Mat i ANE i es ie en 2.7 8.7 lee
Barnvardemilletand ssoyvabeaime see ean cree 1.6 9.2 OM
COrnsandesSoOy. WeaMieatis seen esr et a ek ee 1.6 13-0 0.7
Roots and Tubers.
POUALONE a apne net aha OT Ne RO anne a mcr tee Oo UG.33 0.1
BCT NSU AT teres HUN ease ermal Seti noe sec hala ene aes iLnJt 10.2 0.1
BEX) rear ore) alex eo’ uitenn Mena Meneame als Ares ali Ma le teh ei feo A ia gah 5.4 0.1
ECT CUTL Boe cae ees eee ae os ee ee an el at Da ae eh 1.0 Me? 0.2
I RADUICCH Of: oats Rumamyint INN SOYA GR es AT vane tne Sie Laka et sate mela! tee a 1.0 8.1 0.2
WaT Og ie > ee oss carne ane RAIS ets UR ce nan acti ta 0.8 7.8 0.2
EVES NTO Seca siete ee ee ca ete ee ee etranh tar aaah OR ck ae ee 1.6 11.2 0.2
ARTICHOKE Va oa airs on irc Son, te eu tari ge Sein Ren seateae ens 2.0 16.8 0.2
Miscellaneous.

{COPE 16) Oe at eae NL Foie as aR cia ooh ae err ein MU REM Sr Coc, ees rs 1.8 8.2 0.4
A PAB Gly ONGC aimee su 'S% Wo (am eyeaie ee CNR Cena RNIN se aly on lee tec 1.0 5.8 0.3
LDU LagaY oN ce ayy, Sete y COOKS) ke ees Lok hog Gio e cond pout os ce Phone ed 8.3 0.8
BricklyseCOmeneyy occ yt ie i ee eect 1.4 4.6 0.2
FRA Ce ee RN ag re toate aera ae EE east at a Pepe ean eee 1.5) 8.1 0.2
PC de AolOO Gia sete Ge eee ei eae ane Wine 0 2.5
MCStES Chapin. le iy eaten es mentale lap rah eeneam: 66.2 3 13.7
IBEGE SOUT OE Re ee Sue ra eae sreus te eee ya octane meet aegis ae 0.6 ies aa
Be@CU MOlASSE Ghee sie ack mists Gh taste ee ire arenas Holl 5S) ia) ae
OPO Nee Spam 0 anIE H POp NMA SNCs MAN Motel aiaay (de aint an Anata Showa SENN CAR, Arn uaa 3.6 4.9 Ball
Owns ake ACOlOs tiem ei. eee eee teu ued rae year rc 17.6 Bs 3.6
Selina sable Orel Gyan eee a oe ee ean eee ee ee Me Sell 4.7 0.8
Skim snails AC CMe rea eae we Sie, ea mene ne Reece Uy) Dd 0.3
BUtternmilie s i spc Sere ae ON eae, Berna mace eae Bue) 4.0 lait

LV oa Rip a a nee Arde Mite pti oot See nk Seem AB! 5 0.8 4.7 0.3

ate ah

aK

ies

‘pasy 1oy}O 9} JO OZET spenbe pury sty} jo Qg
"ploy 1030 9y} JO OOZ sTenbe purly sty} jo OF
‘pioy 19y30 oy} Jo Ose s[enbe pury sty} jo 0z
‘proy 1ay}O OY} JO OGL sfenbe pury styy jo OT
‘prey 19q}0 oY} JO GT s[enbs sMoo esau} jo T

yyouid 104

ILLINOIS DAIRYMEN’S ASSOCIATION.

ize)
Cs
ws

DIFFERENCE IN HERDS AND INDIVIDUALS.

By W. J. Fraser, Chief of Dairy Husbancry, University of Illinois.

As there is a, difference in men in their character and earn-
ing power, so there is a difference in dairy herds of cattle found
omiinetstiarms «lhe dinerence im the herds is likely to cor-
respond to the difference in the men. This is admitted as self-
evident but perhaps without attaching much importance to the
statement. But probably few people have studied these differ-
ences enough to appreciate their extent. For instance, would we
think. without special investigation, that one herd of cows cost-
ing only a third more than another herd, may bring the owner
three times, or five times, or even ten times as much clear profit r
Ts it clearly understood that some Illinois herds do not pay for
the feed given them? ‘That other herds pay too small a margin
of proht to justify the investment in money and labor? And
that still other herds are making their owners big money? Do
dairymen, in general, know that these differences rest on plain
causes that may be understood, and that a change from the poor
herd to the highly profitable herd is a comparatively easy matter
within the reach of any farmer who 1s able to keep cows at all?
For answer, look at the following facts personally known to
members of this department.

The cuts here shown illustrates a wide difference in two herds
in the same locality in this state. Isn’t the one a most beautiful
enh: Isat there 1s a deeper difference than that. A little study
of the individuals shows that handsome cattle have a better dairy
‘form and are in higher condition. It wouldn’t be hard to make
choice between herds, just on their looks. And the cows them-
selves, as seen recently by the writer, show a much greater differ-
ence than do these pictures. But the figures of their production,
their profits to the farmer, tell a story that pales all these appar-
ent differences into insignificance and forever puts an impassable
eulf between these two herds—and the two kinds of cows they
represent.

324 ILLINOIS DAIRYMEN’S ASSOCIATION.

Comparison in Milk Procuction.

The cows in the better herd were picked up here and there
at moderate prices. ‘They have been producing milk throughout
the year at the rate of 18 cans to 45 cows or 2% cows to a can
(8 gallons). The latter herd has been yielding at the rate of 5 1-3
cans to 34c ows or 6.4 cows to the can.

When milk sells at $1.15 per 100 pounds, this means that
the average cow in the better herd produces 29 1-2c worth of milk
per day or $88.50 worth as the total for a year of ten months.
The poorer herd yields 111-2 c worth of milk per cow per day
or $34.50 worth for the year. There is some difference between
these cows and their incomes.

If it cost $32 per cow for feed in the poorer herd, just $2.50
per head 1s left as the promt for one year. But if the bemen mene
is fed at $40 per cow, it leaves $48.50 per head as profit. Here
is a difference of $46 im clear gain, or in other words, it takes
19 cows of the one kind to equal one cow of the other kind. In
a herd of 40 cows, this difference would amount to $1,840.

If a man desired to make $1,000 per year profit in the dairy
business, he would have to keep 400 of these poor producers. But
he would get the same results with 21 cows like those in the better
herd. ‘Truly there is a large and vital difference between these
two herds, and one that no dairyman can afford to overlook.

These estimates are conservatively made from the facts
known, and do not yet represent the widest extremes in Illinois
dairy conditions. It is altogether probable that this poorer herd is
kept at an actual loss, and quite possible that the better herd
makes more money than is here credited to it.

Comparison of Six Herds with Six Herds.

Eighteen dairy herds in another part of the state were tested
by this station. For one year. the average production of the best
six herds was 280.5 pounds butterfat per cow, and of the poorest
six herds 172.7 pounds.

Counting the butterfat at 25c per pound, the best herds
made an income of $70.13 per cow, and the poorest $43.18. Here

‘plol] Ioy}O 9y} Jo OS s[enba pury siyy jo QzeT
‘ploy I9y}O oY} JO OP spenbe pury sty} jo Qoz
‘pioy 1oyy}O 9y} Jo QZ s[enbo pury sty} Jo Qge
‘ploy 1930 oy} JO OT s[enbo pury sty Jo OBT
‘ploy 1ey}O ay} JO T sjenbe smoo ssay}y jo @T

ILLINOIS DAIRYMEN’S ASSOCIATION. 339

ieiecwerage Gikeience OF b20.05 per cow. In a nerd of hgty,
this would amountt o $1,347.50.

Granting that it costs $32 per cow to feed the poorest herds,
and $40 per cow to feed the best herds, the net profit would aver-
dee ple imeine tommer, and 630; 13dim te latter. hat is, every
cow in the best herds earned nearly three times as much money
for the farmer as did the average cow in the poorest herds.
Which kind is the best to keep .

do returm the dairyman a promt of $1,000 per year, would
require ninety cows like those in the poorest herds, but only
thirty-four of the kind in the best herds. Thirty-four of the best
kind at $55 would cost $1,780, but ninety of the other kind at $35
would cost $3,150, requiring an investment of $1,280 more than
for an equal herd of the best cows. It is easy to see that it would
take more labor and more men to feed and milk ninety cows than
it would to care for thirty-four. The ninety poor cows would
consume $2,880 worth of feed, and the thirty-four good ones
$1,360 worth—$1,520 in favor of the good cows. Which kind
is the more economical ?

The average cow in the best herd makes an annual income
of $87.54 and at $40 for feed, a profit of 47.54. While the aver-
age cow in the poorest herd makest an income of $35.51 and at
eo OmMmcctnia Plone Om ool blere is) a dimkerence im prot
of $44.08 per cow, and it takes 131-2 cows of the one kind to
make their owner as much clear money as one cow of the other
kind. To make $1,000 profit per year would require a herd of
285 cows like those of the poorest herd, or just 22 cows like those
of the best herd. Which kind should the dairyman build up.

The estimates of these twelve herds take note of only the feed
and the butterfat. The calf, the skim milk, and the manure, wil!
certainly pay for the labor and the interest on investment.

These figures of really representative dairy herds must mean
something to the thoughtful farmer. The herd cf low produc-

336 ILLINOIS. DAIRYMEN’S ASSOCIATION.

tion and the individual cows that do not return the owner a net
profit of $12 or $15 per year--and their name in Illinois is les!on--
scarcely justify his investment of money, time, and labor in keep-
ing them. A study of. these herds shows that the economic!
thing to do 1s to sell the poor cows to the butcher as fast as they
can be replaced with better producers. ‘The latter can be accom-
plished either by more judicious buying or by raising the heifer
calves of high-producing mothers, mated to a pure-bred sire
having a line of such mothers in his ancestry. ‘This is not so dif-
ficult to do when once the dairyman sets his standard of a cow,
determines definitely what kind of a cow he will buy or produce,
and goes after that cow instead of taking something else that
may be cheaper or easier to get. The greatest practical difficulty
is in discovering which cows are poor and how poor they are.
This is quite easily done—in just one way—by weighing and
testing the milk of each cow often enough throughout the milking
period to get a fair estimate of her worth. Scales and a Babcock
test cost but a few dollars and their use may easily lead to an im-
provement of the herd, that will add hundreds to profit annually.
Should not every dairyman ask (and answer) the question, “On
which side of the profit line—and how far from it—is my herd
and every individual in it?”

Comparison of Individuals.

Here at the experiment station are two cows, the story of
whose work is worth telling wherever cows are kept. They were
both bought for good producers but they didn’t turn out alike
In fact, their progress has been in opposite directiens, and yet it
is hard to tell which has the more valuable message to [limois
dairyman.

These animals are neither freaks nor creations of the college,
and they have not been abnormally developed to produce different
results. They were brought up alike on the farm and obtained
their early education in the same herd of 100 cows in the Elgin
region. Here at the university, with the same identical surround-

ILLINOIS DAIRYMEN’S ASSOCIATION. 337

ings and equal opportunities, they have drifted far apart in
character.

Iie nota diterence OL Inide of hors of temper; mot that
one is wild and the other a pet; it is not a difference of beauty or
intelligence or morals. The only difference worthy of note is a
GiicKence pion tl canine imeney tor the owner Here is
how they differ.

The Two Records for 1:.ree Years.

The milk of each of these cows has been weighed and tested
AG exact record Of 1s amount and quality kept for the
whole period, and every pound of the feed consumed by each cow
both summer and wintter has been set down in definite terms.

During the past three years cow No. 1 has produced 34,171
pounds milk containing 1,214 pounds butterfat, and cow No. 2
in the same time has yielded but 11,491 pounds milk with 414
pounds butterfat. This makes the annual production of the one
11,590 pounds of milk and 404 2-3 pounds fat; and of the other
5,850 pounds milk and 138 pounds butterfat.

These cows were cared for in the same way and given the
same kinds of feed and encouraged to eat all they could make
Seocdunserol sco No. i ate 1.56 times as much as cow No: 2,
but produced 2.97 times as much milk and-2.93 times as much
piemat. Or seduced to a like feed basis, No. 1 produced 1.88
times as much as No. 2.

259 vs. 138 fos. Fat on the Same Feed.

Feed fed to No. 1 produced 1.88 times as much butterfat as
when fed to No. 2, that is equal amounts of feed made 188
pounds fat when fed to No. 1, but only 100 pounds when fed to
No. 2. lach year, No. 2 got only 138 pounds butterfat from
the same quanity of food that No. 1 changed into 295 pounds fat.
The one cow is nearly twice as good a producer as the other on
exactly the same feed.

This sounds significant. It gives a big hint as to the kind
of cows to keep. But it represents only the parting of the ways.
Let us follow these cows further. What does this difference mean

ILLINOIS DAIRYMEN’S ASSOCIATION.

(J)
os
Co

to the practical farmer keeping such cows for the money there

IS thal Wee =
3B

$42.60 Profit vs. $2.86 Loss.

Counting the butterfat at 25c per pound, one cow returns
$101.16 and the other $34.50 per year. Taking out the known
and exact cost of feed in each case, the one cow brings in a clear
profit of $42.60 per year, and the other lacks $2.86 of paying for
her board at market prices o1 teed.

Forty such cows as No. 1 would return a dairyman a clear

Cow No. 1.—Average record for three years, 11,390 Ibs. milk; 405 Ibs. butterfat
From the same feed this cow produced 1.88 times as much butterfat as cow
No. 2. Returns a clear profit of $42.60 per year.

profit of $1,704 per year, and a herd of eighty would make him
$3,408 above all expenses. The latter is a very good stroke of
business to do with a herd that could be maintained on 200 acres

of good land.

ILLINOIS DAIRYMEN’S ASSOCIATION. 339

The Embarrassing Cow.

Dit wnat aboutmcow. No, 25 iler record embarrasses the
situation (and it would embarass the dairyman owning her too).
If she had made $2.86 profit, there would be at least something
to compare with. Then it would only take fifteen such to equal
aoimelercon ike No. I smut No. 2ididnt do it. It was $2.36
loss instead of profit. For profit in milk production, a thousand
or million such cows would not equal one of the other kind.
Here is where numbers don’t count, or rather where they count in

Beds

Cow No. 2.—Average record for three years, 3,830 tbs. milk; 138 tbs. butterfat.
Lacked $2.86 per year of earning her board.
Fifty-two as poor as she found in eighteen Illinois dairy herds.

the wrong direction. This is one of the few places that algebra
comes in; the comparison, if any, must deal with a minus side.

It Means Two Farms or No Farm.

The man with eighty cows like No. 1 could clear up enough

a Oem ILLINOIS DAIRYMEN’S ASSOCIATION.

money in ten years to buy another farm of 200 acres (at $100 per
acre) and have more than the price of a third such farm to go
into family expenses and improvements. But his neighbor, with
a herd of eighty cows like No. 2, losing $229 every year and hay-
ing to pay out of pocket all the expenses of living would, within
the decade, have his farm well plastered with mortgages with the
probability of losing it all. Indeed, fully as striking a contrast as
this 1s known to the writer as having actually taken place in a cer-
tain dairy netghborhood of Illinois.

While the contrast between these two cows is striking, it
is in accord with the actual facts, and being complete and accurate
for a three-year period, and including the feed as well as the milk
record, it means a great deal more than a single year’s compari-
son or a comparison in which it is neceesary to introduce an“if”
or an unmeasured element. Only the feed and butterfat are here
considered. It 1s figured that the calf, the ska imailkey vance ae
manure are well worth the labor and the interest on investment.

It’s All Over the State Too.

A single instance or a few exceptional cases of this kind
wouldn’t mean much. But the writer knows from actual test-
ing of 800 cows in forty different herds that there must be thous-
ands of individual contrasts as great or greater than this in the
dairy herds of Illinois, and to indicate how widely such differences
in production enter into the practical business of dairying, the
following additional data is given.

In eigthteen dairy herds, in one section of Ilinois, containing
3238 cows of which this station made a full year’s individual test
and record, there were fifty-two cows, every one of which was
as poor or poorer a producer than No. 2 (the highest yielding
only 1388 pounds butterfat), and there were forty-three that
produced 280 or more pounds butterfat each.

Fifty Cows Average Only 116 Tbs. Fat.

The poorest fifty cows in this 823 average only 116 3-5
pounds butterfat for the year, while the best fifty averaged 319

ILLINOIS DAIRYMEN’S ASSOCIATION. 341

pounds butterfat. The best fifty produced 273 pounds fat for
every 100 pounds produced by the poorest fifty—a difference
of nearly three to one.

Several other cows in these herds produced but little above
the poorest fifty, their clear profit if any, under any possible sys-
tem of feeding, being too small for a dairyman to afford to keep
them. So the profitless cow is seen to be a real and living issue
of large proportion in dairying for bread and butter. Fourteen
of the eighteen herds had cows as poor as No. 2, and there were
from one to twelve of these poor cows in each herd.

More Nearly the Same Feed.

‘he feed of these cattle cannot be stated so exactly as in the
other case. But it is known that on the average they were kept
much cheaper on the farm than were the two university cows
(which were not turned to pasture,) and also that as a rule no
chance was given for such a difference in the cost of feed as be-
tween No. 1 and No. 2. Observing and inquiring into methods
of feeding on many farms, indicate that few dairymen actually
give one cow much advantage over another in feed. So this dif-
ference in production may easily mean a difference in profit still
MiccmManernanmerwecm Now land No. 2 Dierjecord here is
only for one year, but the hundred cows involved tend to keep
the average representative.

The Difference is $50 Per Cow.

Computing the butterfat at 25c a pound, as in the other case,
the poorest fifty cows made an average return of $29.15 and the
best a return of $79.75. ‘The feed of a cow is seldom estimated
lower than $30 per year and it may go much higher even on the
farm. It is seen at a glance that there is no money whatever in
the one class of cows and that there is very good money in the
other class.

The Cow and the Tiger.

The above data are representative of actual conditions in
Illinois. One of the greatest and easiest steps of improvement in

342 ILLINOIS DAIRYMEN’S ASSOCIATION.

the dairy business today is to discover and weed out these poor
cows. The butcher will take them, and he is the only man who
can get any money out of them.

The only farm that is able to keep this kind of cattle is—the
poor farm, and the farmer who keeps them is headed for the same
place. The only excuse for boarding No. 2’s that is not a reflec-
tion on the owner is misguided charity.

Many dairymen would just as soon think of hunting for
tigers in Illinois as for profitless cows, and would be just as
much surprised to find such a cow as to come upon a “man eater”.
‘These cows may not carry off our children but they will take the
bread out of their mouths.

How to Hunt Them.

Within sight from almost every rise of ground and barn-
yard gate, these presuming bovines walk forth unchallenged to
pasture and plenty. And there is nobody to inquire what return
they make. They “make a hand” easily enough in chewing grass
and licking up bran and corn meal, but they do no udder business.

The biggest game in Illinois today is this same profitless cow.
The only weapons required to bring her down—and the only ones
that will—are the scales and Babcock test. Isn’t it time to stop
ecuessing 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?

ILLINOIS DAIRYMEN’S ASSOCIATION. 340

MEETING OF DIRECTORS.

Directors of Illinois Dairymens Association met in the
Coliseum, Chicago, Feb. 20, 1906. President Wiggins and Direc-
fone iasom, Wilson, Youngs, Spies and Campbell, Treasurer
Coolidge and Secretary Caven, were present.

E’x-President Newman in a short address introduced the
new president, L. N. Wiggins.

Then the regular business was proceeded with and reports
of the business of the year were read by Treasurer Coolidge and
Secretary Caven. Their reports were not complete, the busi-
ness of the year not being entirely closed, so they were referred
to a committee consisting of Joseph Newman and J. P. Mason of
Elgin to be approved by them when completed and prior to being
incorporated in the associations annual report.

The directors, on proceeding with the election of a treasurer
and secretary re-elected John Coolidge of Galesburg, treasurer
and Geo. Caven of Chicago, secretary.

The matter of an assistant food commissioner of Illinois
was brought up and it was suggested that the directors take some
action toward getting, as the law requires, an expert dairyman
for that position. It was moved and seconded that a committee
of three be appointed to suggest names to the governor for the
position; also to select a man to be appointed an inspector in the
food department, this man to have special charge of feeds as
required by the law passed at the last session of the legislature
and relating to stock feed. ‘The names on this committee are J.
P. Mason of Elgin, EF. L. Wilson of Manhattan and H. J. Youngs
of Stillman Valley.

It was duly moved and carried that the president and sec-

o44 ILLINOIS DAIRYMEN’S ASSOCIATION.

retary be instructed to carry out the wishes of the association as
expressed at Effingham having the incorporated name of the
association changed so as to include the word state and read
Ilhnois State Dairymen’s Association.

It was moved and carried that the president appoint a com-
mittee of three who, with himself and the secretary, should de-
cide upon the time and place for the next annual convention.
The three members appointed are Messrs. Wilson, Youngs and
Spies.

REPORT OF SECRETARY CAVEN.

Directors Illinois State Dairymen’s Association.

I herewith submit the report of money received and paid
out by me as secretary in the work of the association for the year
1905-06 just closed.

The receipts from the last convention are all in and the bills
paid. In preparing for the convention we printed and circulated
over the state 1000 programs. A copy was sent to each creamery
of which we had the address, and as many dairymen as we could
get addresses of. All but about one hundred of the programs
were mailed out prior to the convention. We printed and sent
out 800 posters annoucing the convention; a letter of announce-
ement was also sent out to members and other dairymen and for
six weeks prior to the convention an article was mailed out to
weekly and daily newspapers, mainly in the central and southern
part of the state, the territory nearest to the meeting place.
Besides we mailed out 275 copies of the annual report at 11 cents
each. Your secretary made three trips to Effingham preparing
for the convention and these two items, stamps and traveling
expenses are the two largest bills of expense. The total receipts
are $783.87 and expenses $256.56.

ILLINOIS DAIRYMEN’S ASSOCIATION. 345

Expenses.

SCSQUNDS fe 3) a 3 5 ola oh piel 6 sia) cays oe errr rr $55.70
eames = scent MCAiACC oi ek 16.43
iraveline execs, bees ee oie ane 62.53
TLE OES SS SPR eg et eae ee 9.05
Carts Or REDO 4 yore 5 tons ee eae uae eee eae 9.65
Melemiome ainda dclesramtS 3.20
eats S CC 8 a ie eee ee ee 7.50
Le AUISDIP 5 c's oe 6 ada aR Oe Re tee tea a er 5.50
Jil VS@ENIA ISOS ee eee ea eran ae ee ee 4.00
URIS TLCAU. «so Gas sa Re eet tee lr cae ee 6.00
Mom€ed “\Vileox. 2.2... Sides ate 3 oar A he oe a erage ene 1L2BO
iatiehnamemam (speakers and officers) ................. 64.50

Vota! $256.56

Paic to Treasurer Coolidge.

Jam. 12 0 J eee $ 20.00
Sa er ee NG eas 204.00
Heum, BIL oe aoe acces re ree eG epee ae tae pee eee 122.51
Hes OO ee ee ee 50.00
i en eet at Se ae oe i ed 70.00
Ree er OR Lea ace eee a 10.00
Wectin® BID Si SRI SESS GAT ai tia pct pets orl geh deten RGN cris ca an Maca 50.80

346 ILLINOIS DAIRYMEN’S ASSOCIATION.

Receipts.

By check trom weasuier 400. 6 ee oe $ 50,00
By check trom diteacmeeig 82 ee eee a
Colontal Salt. Co.gey eee os 10.00
Diamond Crystal Salt Co., Loe ee ee ee 10.00
Wemabensinins: 2: eee re as Ss - 149.00
Piin@hanns: 272) oiscue eee ee ee ee 200.00
John Newman Co. (butter Sold) = 1. 422 eka Se deka
Blea eyatncer ALU) Cops aus os fs eee 10.00
De Laval Separator Ce, Ree ae k Saree eee ae 35.00
Creamery Package Mtg. Conte ty. So eee es AS 25.00
Sharples; Sepa tatonuCogm edo ee ee ae De eee
Ay le Barber: Creameinn supply CO ta. ee ee 10.00;
Nationale Creamer spply©Onm = oe eee ONO
Lisbon: MantualdinsumncexGo. es ree 10.00
TeoBe Ford Gore Wt eR ire ee Sates Peet ce nee 20.00
Wellsvand- Richardson (Co. 25 4 eae ee 20.00
Blanke Qa. ee ees Oe Se 10.00
Sale jot “Butte. ss Vee Reh ee ee oe 62.16
Dek Burreltec© One ire arene een gee 10.00
ramcisn |) aViotltone Gee Con ues Se te eae 10.00
Blellers Ge Netz 7 tea oan ea reas ta ee 20.00
Vermont: Farm Machine. 2) 2s. ee 20.00
Sz 1D, Childs 3@oy, (refund) IP re are ee tee OF - .20
Worcester Salt: Conic fat ce ce cae ne ae 10.00
Mimpire, Cream Separaroly OO. murs ES ide asec ae 10.00

Pee marsh men ees irradia AOR ye re et $783.87

Approved —J. N. Newman and J. P. Mason, Auditing
Committee.

ILLINOIS DAIRYMEN’S ASSOCIATION. o4

I

REPORT OF TREASURER COOLIDGE.

To the Board of Directors of the Illinois Dairymens Ass'n.

Receipts.
Paeretemods lo Cashom Mand =... ......-.. Geen $211.81
iomocepa Newman sorte Ap: ......-...... 1,500.00
1906
Hie. 13° To Geo. Caven, Sec. ..... Se Pas che ae tee at ee ~ BOL00
ete orGeo, Caven, Sec. 2.2 ee ee, 204.00
sdeemiedia Geo Cavel, SCC... ri ew ce 225i
mene ro Geo, Caven, Sec. 2.00. 50.00
mommmloveco Cave, Sec. 20.0. = fee 70200
mebmtleedio-Gco. Caven, Sec. 23 oe ee 51000
Mittlee to Geo. Caven, Sec. 2... eh gpa aoe yer ae 50.80
| Sion Wercipicy ee ee) $2289.12
Disbursements.
1905 ;
meee Wowie: G Black No: S88: .sess5 S70
ee 45 co Cayen, No| 889.00... ee TED 100.00
Wee se oscom Newman, NO: 890). 4 sci eh os ee ok 12.70
Gera Geo Caven. No, 891 22 2)... Ge SRO nee a . 50.00
mise oa Kimsey, No $923.0 i ee 15.80
Wem oil Wome No, $93.22... acai eee ee ods IO
Ree Geo Caven NO. S94 2 6 ee ee en 40.00
Weer Clicaco Prod Cou NO 896-02. 32.00
1906 Bihan
Bee Eiein Dairy Report, No. 897.0... ee. 51.00
lemmepiaters ob) Childs: &.Co., Nor 898: 2 3 ae00 05. 2 y.8 30.15
ici uielWonmne eeblack, No: 9057.0. no eel ee (20573
pinice? Josep Newman, No. 899 60 00 ea 14.00
Trovall JONG phe evan coe Reece ee ramp aer eenre $1097.87

348 ILLINOIS DAIRYMEN’S ASSOCIATION.

Amounts Fd. Receipts Expenditures
$2239.12 $1097.87

June. 29MEe) S: Campbelly Nios 900; = aa ee 13:99
June 29 (Colan ©. mittles No: 90223) Bees 29.48
June!29(Geor CavensNOvo03 21. ae ere ee 100.00
June29 JON Biddulph Nor G04 | i ee . 86.23
Feb. -6 De Melntosh Now 906) (21 te eee 3.39
Béb. 65 Co- Eee. Non Ode ee ee 6.87
Feb. 66. ©. Ne Kennarde Noy sQttgye. 4) ee 20.80
Feb. 6) Reed Johnsen, No; QI ie 2 ae ee ee 20.76
Feb: 5-6: Geow Simonsen NO Oi! ee to eee 8.00
Feb: 6 -C.- Christensonse Nor OllGt ea oe a ee 20.00
Feb: 6: SE Smazess NOMONS 5. cee ere ee 5.45
Pebex 0) Woe NiielcliiN@: ul eee aa 13.00
Feb: 26 OO E,. Hollands Nov 920m) = aa a ee 2.00
Pebie 64Geo=, Bloyer eNO: 102i eee ee eee 3.00
Reb: 26crs 4] Miller Nor Oe Sri aioe ee eens 3.00
eb. 36 Geo. WwW. tlopmensteadi NO) 20) perenne 14.00
Feb 6° Wo) Becker. No O2Ge ees seus eee 12.006
Bebs) 6. lous lolnsen, Nos 02h. ieee eee 14.45
Heb. 65 Peter Nelsom No. 020n 3 fae Pea ae 25.50
eb Gre Mirae <IN@s = 80g eee ee ce ee 16.00
Reb. 6 El Biucthem Nios O32 acres eee ee 12200
Peb.a. 6 bo We Manduardt, NO 00 34s ae crate ae 6.00
Feb. Gell: R* Duell Nor O36h a. a th sese Ss cree an Rae 8.00
eo Gy G. Ametias No. O87... 2. eee ed tee au ie 10.00
Febs29 Gow Ingersoll No 940 eer ees 4.50
Feb. 9) Klein Wainy iepont, Nios O4l ieee ae 125
Feb: 9 W." Je Gillett, NO@2942 aaa pee 27.55
Feb. 9: John Coolie ssIN@. 1043 ees s reer 27.50
Feb 20 Geo. © eiimaplaieys: Nios OOM ee wee 14.08
Beb: 238 W. |razer, $NOn OO are pete etn fe ee 3.14
Heb. 30. F AS jioneemsonma Nio@getS eg eee 5.09
Beb2tH. A: HoppersNon 008) ene oe 6.00

Heb. 23°C. C. Hayden No 0). 2.25 ee ee 3.24

ILLINOIS DAIRYMEN’S ASSOCIATION. 349

MienohialjaeeVieesbtuemam NO: 91)... 06. BO.
HiEMche Ome bo primesteen: NO. 922)... 00.5 2... 18.06
Wikigene eit ite Coulson, No. 924... 0. ee 7.00
Penen 20 te heickensom, NO. 927.0... 66.0. vor ees. 7.00
Mere) eulice ME Seoksley, Nov03d).... 0200.00.06. 25.00
icieehe i nvon Buller INOmOSo Gs... ee 15.00
Mane. 2007 imma Higonboth, No. 944............ 87.80
iemen 20m Neck tiullhVNoO:, Gta. ee. le eee 21.88
Wane 20 Valter IN Kamzey, No. 946...........0-... LOL
Meter lee topics, INOW947. 2. Oe. Dou
Peete 20 eles Wlasom, No. 948. 02.02 2. e Meso
Wemeiezeerw le Stone, No. 94945268... eye ee. 20.00
Meweda ZO ewN VWieeins, No~ 950. 202s... ce. 43.40
iin 20eyno Coolidge, No. 9542. 500.0. wh 15.00
Menmen 02M S, Campbell, No. 952..... 5.50.2 000.. 10.08
Mine 20 ine We Crone Press, No.:953... 0... 6.. 6.50
Cashaon Wand 2)... ee ge i atten A ae ats 298.89
Total: 3) ps eee 2 er ie eee $2,239.12
Respectfully,

ines Coommen Mreasunen,

-approyed—J. N. Newman and J. P. Mason, Auditing
Committee.

350 ILLINOIS DAIRYMEN’S ASSOCIATION.

The Effingham County Dairrymen’s

Association.

The Effingham County Dairymen’s Association was organ-
ized in the spring of 1905. The rst meeting was Meld: ai ale
court house in Effingham on March 25th, 1905. At this meeting
the following officers were elected to hold office one year:

Anton Ff; Jansen, President; Dr: |. By Walker Wice mteqe
dent: F. G. Austin, Secretary,:and-Heary W. Dust) iicacaier

At this meeting a committee was appointed to draft a con-
stitution and by-laws to be adopted by the asscciation for its
government, which committee consisted of the following mem-
bers: W. .* Jutkins, THenry Aulenbrock, |. li. Loy, Di ieee
Walker, and Wm. Wachtel. ‘This committee made its report at
a meeting held at the same place on Saturday, April 29th, 1905.
and a constitution and by-laws were adopted very similar to those
governing the Illinois State Dairymen’s Association. ‘Thirty-
four members were enrolled at this meeting at our annual mem-
bership fee of 50 cents. ‘The membership of the association was
gradually increased to sixty-two members. The objects of the
association are principly educational. First, To teach the farmers
that they need better cows. Second, The proper kinds of feeds
to teed and how to teed@them:) “Whirnd) =) Lorkeep tab om tiemecd
dealer so he can not charge unreasonable profits on feed, and on
the milk market so that the farmer will know whether or not he
is receiving the right price for his milk. And now for the results.
It was through this association and the help of Mr. L. A. Spies
that the annual meeting of the Illinois State Dairymen’s Asso-

ILLINOIS DAIRYMEN’S ASSOCIATION. 351

ciation was secured for Effingham, and was held in Austin opera
house in Effingham on January 16th, 17th and 18th, 1906. The
farmers took a great interest in the meeting of the State Asso-
ciation and attended the sessions in large numbers, and the
benefits they derived from the meeting can be seen on every
hand even at this early date—in better cows, better barns, and I
understand that thirteen or fourteen silos have been shipped to
farmers in Effingham and will be ready for the corn this fall.
Five years ago there were very few thoroughbred dairy cows of
any breed in our county. Now there are thirty or forty regis-
tered Holstein-Friesian sires at the head of as many herds.
There are four thoroughbred registered Holstein-Friesian herds
of from ten to twenty cows and twenty-five or thirty more herds
that have from one to five registered cows in them and many
others that contain grades.

Through our local association we have been able the past
year to buy feed at the minimum. We have bought and sold to
our members since last fall eleven car loads of bran at a saving
of from ten to fifteen cents per hundred pounds to the farmer.

At a recent meeting it was figured that the associaion had
saved the farmer of this community from $1,600 to $2,000 on
feed within eight to ten months, with the result that the farmers
are feeding more grain than they could afford to feed at the
ligher prices. It was also through this local association, at two
meetings, one held on September 23rd, 1905, and the other on
October 21st, 1905, which were attended by from one hundred
and fifty to two hundred farmers, that a very satisfactory under-
standing was arrived at, between the farmers producing milk
and the buyers, regarding the prices to govern and what would
be required of the producers by the buyers. ‘The association is in
good running order and we believe will continue to be of great
benefit to the farmers and community.

F. G. AustIn, Secretary.

3502 ILLINOIS DAIRYMEN’S ASSOCIATION.

Membership List for 1906.

Atchison, M. C., Woodbine.

Alexander, C. B., Chicago
Union Line).

Adams, Chas. J., Loda.

Adams, H. O., Effingham.

Austin, Calvin, Effingham.

Austin, C. E., Effingham.

(Star

Barwell, J. W., Waukegan.
Biddulph, J. R., Providence.
Boethke, Wm., Elmhurst.
Bloyer, Otto, Elkhorn Grove.
Bloyer, George, Harper.

Blood, F. J., Chicago (Wells, Rich-

ardson & Co.)
Browning, H. A., Elgin.
Buelter, Henry, Batavia.
Barclay, A. C., Elgin.
Bueler, Anton, Bemes.

Bagley, F. R., Chicago (Francis D.

Moulton & Co.)
Boehmer, H., Barrington.
Bloomfield, R. A., Mt. Sterling.
Bigler, A. W., Sigel.
Bissel, Effingham.
Barefeld, Lawrence, Effingham.
Brooks, J. S., Urbana.

Clapp, C. E., Quincy.

Carpenter, K. B., Thomson.
Carbaugh, Wm. T., Lanark, R. R. 1.
Christ, John, Washington.

Carr, George, S. Aurora.

Coolidge, J. H., Galesburg.
Crissey, N. O., Avon.

Collyer, W. D., Chicago.

Culter, Geo. A., Belvidere.
Campbell, M. S., Genoa.

Austin, W. W., Effingham.
Austin, E., Effingham.
Auten, A. O., Jerseyville.
Aulenburk, Henry, Effingham.
Ardrey, R. G., Oakdale.
Austin, F. G., Effingham.
Anderson, C. A., Belvidere.

Burton, H. R., Edgewood.

Blanke, R. L., St. Louis, Ma.
(Blanke & Hauk.)

Buchanan, G. L., Robinson, R. I.
1D 5,

Becker, W. J., Farina.

Burton, G. F., Mt. Carroll.

Baldwin, Geo. H., Mendon.

Beatty, Frank, Galena.

Benton, D. C., Kaneville.

Brinker F. H., Winneshiek.

Bartholomew, C. L., Cedarville

Baldwin, R. C., Redpath.

Blacet, Stephen, Greenville.

Blizzard, J. J., Greenville, F. RR. 2.

Benthien, H. H., Sandwich.

Bragg, CC. T., Franklin,

Bollman, Benj., Rockford.

Collidge, C. P., Winnebago.
Campbell, A. B., Oregon.
Christensen, C., Mascoutah.
Cook, Clarence, Beecher.
Coulson, Be, fulka

Causey, J. S., Mulberry Grove.
Clinger, J. V., Stewardson.
Cooley, Fred A., Yorktown.
Crosier, Eli 1., Utica.

ILLINOIS DAIRYMEN’S ASSOCIATION.

C.

Caven, George, Chicago.
Cook, F. L., Lyle.

Canis a Ac, Aurore.
Cassens, Geo., Alhambra.

Davis, S. E., Elgin.

Davis Bros., Fairchild.
Davenport, Prof. ©., Urbana.
Davis, Wm. F., Quincy.
Duell, H. R., Sandwich.
Dorsey, L. S., Moro.
Dittemore, J. V., Indiana.
Diehl, Jno. H., Effingham.
Darik, Jas., Edgewood.
Dummemuth, Chas., Olney.

EHastman, H., Shabona.
Ehlers, Jno., Altemont.
Engbring, W. H., Effingham.

Frein, H. P., Smithton.

Freund, S. H., Johnsburgh.
Francisco, M., Watconda.
Fraser, Prof. W. J., Urbana.
Fourbain, B. C., Belvidere.
Frankenstein, H. ©., Effingham.

Jon

Gordon, M. D., Wyandotte, Mich.
Geis. hords©o»)

Gurler, H. B., DeKalb.

Gurler, G. H., DeKalb.

G

Gullickson, Martin, Frankfort Sta- -

tion.

Grout-A. P., Winchester.

Gibbons, T. H., Elgin.

Glover, A. J., Ft. Atchison, Wis.

Greene, S. F., 7617 Union Ave., Chi-
cago (Miller Pasteurizing Ma-
chine Co.) . -

Grube, Geo., Greenville.

Gates, C. N., Chicago ( Creamery
Package Mfg. Co.)

Cobb, E. N., Monmouth.
Carlisle, H. N., Effingham.
Cooksley, Alice M., Stillman Valley.

Dust; HE. WW. Mfingham,-R. FF. Db.
No. 4. ;
DeLano, H. W., Sugar Grove.
Dorsey, Clarence B., Moro.
Daniels, J. W., Greenville.
Defrees, Tallie, Greenville.
DeLaval Separator Co., Chicago.
Dewey, F. E., Capron.
Dickinson, F. J., Woodbine.
Dalbert, A., Richard.

Erf, Prof. Oscar, Manhattan, Kan.
Hade, A. T., Greenville.

Fellhoelter, Jos., Effingham, R. F.
D. 4.

Fredricks, Andrew.Elgin (DeLavai
Separator Co.)

Fryer, Wm., Winslow.

Foster, J. C., Sparta.

Farnham, A. D., Thomson.

Goldstein, H., Effingham.

Gravenhorst, A., Effingham.

Grovenhorst, J. W., Effingham.

Greene, L. P., 7617 Union Ave., Chi-
cago (The Sharples Separator
Con) =:

Gillett, W. J., Rosendale, Wis.

Grossman, J. H., Martinville.

Grant, E., Farina.

Gieseking, W. G., Altamont.

Crobengieser, G. V., Altamont.

Gillespie, A. D., Watson.

Green, G. M., Mt. Olive.

Green, W. J., Welton.

304 ILLINOIS DAIRYMEN’S ASSOCIATION.

Heth, G. W., Mason, R. F. D. 1

Herman, G., Manhattan.

Haecker, Prof. T. L., St. Anthony
Park. Minn.

Hicks Job hom psone.. 4

Henry, R. J., Millersburg.

Hoppensteadt, Geo. W., Goodenow.

Hostetter, W. R., Mt. Carroll.

Hostetter, A. B., Springfield.

Harvey, W. R., Clare.

Herkenheim, P. J., Malta.

Hersing, S. S., Stillman Valley.

Hatch, Fred L., Spring Grove.

Holland, O. E., Warren.

Harvey, T. H., Effingham.

Haeger, D. C., Dundee.

Housh, J. R., 2846 LaFayette Ave.,
St. Louis, Mo.

Ihash; ELS.) sharia:

Wemumimnes) Ale wAL NOMicaso (Star
Union Lines.)

Johnson, Ernest, Hebron.

Janes, W. E., Hinsdale.

Jensen, S. M., Orangeville.

wohnson, Lewis, Stewardson.

Knigge, L. H., McHenry.

Kendall, George, Mt. Carroll.
Kirkpratrick, J. R., Oakdale.
Kilbourne, C. S., Aurora.

Kimzey, W. R., Du Quoin.

Kent, A. H., Mulberry Grove.
Kane, Wm. Morrison, RR. FY). 4.

Heath, G. W., Mason, R. F. D. 1.

Hopson, Wid 3 Vall Cire

Hauk R. B. St. Louis, Mo.,

Hendlemeyer,, Jos.. Effingham.

Hopkins, Geo. C., Oregon.

Howell, Carrie B:) Re Ro Noe 2 ur
pana.

Hall, Cy R.-ke No. s Caminime

Hunt, James R., Ottawa.

Hovey, E. L., Capron.

Hilfiker, Jas. H., Manhattan.

Hopper, H. A., Urbana.

Hayden, C. C., Urbana.

Haecker, Prof. A. L., Lincoln,

Hicks, J. E., Chadwick.

Hunt, Geo. A., Hebron.

Neb.

Johnson, R., Oblong.

Jorgensen, F. A., Urbana.

Jensen, A. F., Effingham, R. I". D. 4

Jones, A. H., State Food Commis:
sioner, Chicago.

Johnson, Lars, Stewardson.

Kleckner, H. §S., Orangeville.
Koors, Frank, Fairfield.
Krafft, W. M., St. Louis, Mo.
Koester, W. J., Effingham.
Koester, Toney J., Effingham. ©
Koeke, Jno. B., Effingham.

ILLINOIS DAIRYMEN’S ASSOCIATION. 35

ON

Ludwig, Mat, Lockport.

Lally, W. A., Chicago (New York

Despatch Transportation Co.)
Long, M., Woodstock.
Litchardt, Herman, Schaumberg.
Leass, S. L., Sullivan...

- Lindley, Hon. C. J., Greenville.

Lohmen, Wm. C., Sorento R. R. 2.

Lee, Carl E., Urbana.

-Mann, W. E., Pecatonica.
Meizger, F. L., Miilstadt.
MeNish, ©. J., Chicago (Creamery
Package Mfg. Co.)

Moore, W. S., Chicago.
Muller, F. J., Forreston.
McCredie, Wm., Elgin.
Mallory, Grant, Freeport.
Mason, J. L., Elgin.

Mason, J. P., Elgin.

Monrad, J. H., New York.
Musselman, S. L., Brookville.
Maurer, W. H., Rock Grove.

Maule, A., Shirland.
Murray, Otis C., Johnsburg.
Mitchell, C. E., Effingham.
Mantz, li. P:, Watson.
Martin, A. W., Altament.

Nelson, Peter, Creston.
Newman, Joseph, Elgin.
_ Nelson, L., Camp Point.
Newman, John, HWlgin.

Olson, Chas., Kirk!and.
Poplett, C. A., Dunlap.

Osgood, H. B., Chicago (Creamery

Lowitz, Chas. C., Wyandotte, Mich
Geeks “hords-Co-)

Long, J. H., Effingham.

Loy, J. H., Effingham.

Lloyd, W. B., Kinmundy.

Liell, John, M., Edgewood.

Le Crone, G. M., Kffingham.

Lied, John M., Edgewood.

McFarland, Frank, Big Rock.
Michener, EK. P., Chicago (Briggs
House.)
Mann, F. J., Gillman.
Machamer, I. G., Lanark.
Mingle, John, Toledo.
Mongcmery, A. R., Capron.
Misner. F. H., Rockford.
Meyer, Adolph, Greenville.
Morris, Geo. O., Greenville.
Marquardt, T. W., Lombard.
McCarnaghie, Samuel, Leland.
Montgomery, A. R., Capron.
Macey, V. D., Mocresville, Ind
Miller, Geo., Metropolis.
Miller, R. M., Metropolis.
Marksman, Jno., Effingham.

Nolting, E. L., Elgin.
Nolting, August, Elgin.
Newbery, J. W., Sigel.

Package Mfe. “e.)
Overteck, Jno., Etinghan.

356 ILLINOIS DAIRYMEN’S ASSOCIATION.

Patton, R. A., Hanna City.

Powell, L. A., Bowen.

Peak, S. W., Winctester.
Patterson, J. P., Plainfield.
Palmer, F. R., Pearl City.
Pfingston, H. W. F., Schaumbers.
Pierce, Harry, Savanna.

Palmer, H. W., McLean.

Redpath, R. G., Baldwin.

Rutter, Geo. E., St. Libory.
Rawson, Frank EH., Alden.

Rice, H. B., Lewiston.

Roessler, Theodore, Shelbyville.
Robertson, N. Y., 262 Wabash Ave.,

Sudendorf, H., Clinton (Wells, Rich-
ardson & Co.)

Spanger, HK. E.; Big Rock.

Sloggett, John, Hinckley.

Sullivan, Miss Lizzie, Providence.

Spies, L. A., St. Jacob.

Staples, W. S., Hooppole.

Steidley, A. B., Carlinville.

Speneer, C. V., Chicago (Santa Fe
Railroad.)

Schlattman, Fred, St. Libory.

Springer, Mrs. Eva H., Springfiela.

Slouborg, Thomas, Savanna.

Straw, LL. H., Shannon:

Springsteen, P. J., Beecher R.F.D. 3

Speed, Chas. V., Baileyville.

Scotey, W. H., Greenup.

Strain, Jas. A., Greenville.

Shoemaker, A. A., Nokomis.

Scharth, John, Mascoutah.

Snyder, J. H., (Cry. Pkg. Co.) Rock-
ford.
Swartz, S. As Greenville heehee

Siek, W. J., Greenville.
Schumaker, John, Eldermont.

Purviance, Mrs. H. P., Lincoln.
Powell, J. W., Peoria, (Merchants
Despatch Transportation Co.)

Phillips, Louis, Germantown.

Parker: Ey: Eine atone

Palmer, J. A., Effingham.
Phillips, Edw., Griggsville.

Chicago (Diamond Crystal Sait
Co)

Riegel, John O., Highland.

Roby, Wm., Fairfield,

Ramsey, S. B., Effingham.

Rynders, C. W., Waverly.

Shilling, S. B., Mason City, la.

Seaman, J., Greenville.

Stocker, Js J sanecmwmlile:

Sanmann, J. F., Havana.

Schwartz, Ed., Damascus.

Smith, S. F., Columbus.

Scott, J. E., Scales Mound.

Simonson, Geo., Renard.

Slegal, Jesse W., Effingham.

Sur, J. W., Effingham.

Soltwecdel, H. Y., Effingham. .

Shepard, W. P. Chicago (Empire
Cream Separatcr Co.)

Sumner, J. B., Effingham.

Starmann, Benj., Mfingham.

Schuknecht, H. E., Elgin (Asst
State Food Commissioner.)

Saumann, J. F., Havana.

Schoen, H, M., Edgewood.

Schlosser, G., 9140 Erie Ave.,
Chicago.

Singer, J. V., Stewardson.

Schumaker, B., Mason.

Smith, C., Effingham.

Schumacker, J., Attamont.

ILLINOIS DAIRYMEN’S ASSOCIATION. 357

T
Thompson, Frank B., Greenwood. Tenney, J. G., Chicago (Merchants
Thurston, Henry F., 355 Dearborn Despatch Transportation Co.)

St. Chicago. Terry, D. M., Earlville.

Thornton, Chas. H., Argyle. Truman, J. M., Urbana.
Tindall, W. K., Malta. U.
Thompkins, H. S., Union. Upton, EK. N., Effingham.
Terpening, J. D., New Lenox. Ulmer, Jno. T., Etfingham.
Matien, Geov-i. Garden Prairie:
V
Van Patten, David, Plainfield. Van Curen, S. J., Belvidere.
(National Creamery Supply Co }
WwW
Whitney, R. A., Greenville. Wood, D. E., Elgin.
Williams, C. H., Chicago (Colonia: Wilkening, W. C., Schaumberg.

Salt Co.) Walton, Edw. B., Arma.

Wright, F. W., Joslin. Woodburg, A. H., Danville.
Wood, R. L., Woodhull. Winter, A. C., Waterman,
Wilson, E. L., Manhattan. Wilson, L. D., Greenwood.
Waspi, J. S., Spring Grove. Wyman, B. F., Sycamore.

Wiggins, L. N., Springfield. Worman, A. J., Effingham.
Woodard, C. H., Big Rock. Worman, C. A., Ludopton.

Wentworth, E. M., Davenport, Ia.. Wise, G. W., Effingham.

(Star Union Lines.) Webster, E. H., Washington D. C.

Willson, D. W., Elgin. (Chief Dairy Division.)
Weaver, Vernon A, Greenville. Wachtel, Wm., Effingham, R. F. D
‘Welsh, S. T., Lake Creek. No. 1.
Wise, Geo., Greenville. Walker, Dr., Effingham.
Wright, S. N., Elgin. Wiser, G. L., Martinsville.
Woolverton, D. C., 154 Lake St., Wilson, Chas. G., Martinsville.

Chicago. Walton, E. W.,Anna.

Willson, W. C., Hlgin. Walker, Dr. J. H., Effingham.
NA

Youngs, H. J., Stillman Valley.

a5
Gsqreaat

naa

Sie ee
Voor:
comely h

ILLINOIS DAIRYMEN’S ASSOCIATION.

Table of Contents.

Rae:
Metres ot Mransmittal ....2. - SO sas aS Gas ae TINE a ess Sete gh CR ea er ee 3
ILAVSIG OLE (OMT Sr ES STG) OY resi ite a cc ee 4
By-laws of the [ilinois DMairymens Association .............0...... 5
Proceedings of the Thirty-Second Annual Report .................. Q
imvecanion—hev. Pre lammert, Hiingham, Hl oo... ee. ee 9
Address of Welcome—Mayor Bissell, Effingham ,Ill.................. 10
Mesnence— “WW oe Kimsey. Tamaroa, les. 88). 0. a oo. ek. rat
iSHe SiMeMminc te NO GOSS i) chy wore eet ce tenery Soe eal hope eiiy fa en 13
Address—H. H. Webster, Chief Dairy Division, U. S. Department

IE. JEG HUTT SY a ee ec lt rr en 20
PUG eSS—— lh Ieslern Vi s1esele Wh oe yes. ae eb ask Wa We ee eee 29
Financial Statement of Forest Creamery, 1905, Siegel, Ill........... 32
“The Path of the Cow ”—W. J. Gillett, Rosedale, Wis............... 40)
Address—General Wilcox, Elgin, Ill. ...... so! Di agin poe rene Sr eeetnc eer ene era 51
The Creamery Buttermaker—His Duties and Responsibilities—F. A.

Ee TS Core ire aerate sD: as emer sg eat ey eu cio Sos Sisco cee bo oTh dike Ele ecw os 60
Relations of Buttermaker and Patron—J. R. Newbery, Flora, IIl.. CH
History of Dairying in Effingham County—A. F. Jansen, Effingham,

NOU neste eae et en ac ice cg is gates a aw ne beeth gis Beha eel a 78
Address—Prof Fraser LO OWE Aa BU cs set aan ee eee aries enna ea a iP nah Ao Be eels 87
The Dairy Breeds—Some Points on Holstein-Friesian Cattle—M. S.

(Carmmpiye ules G.emOc iy Uleis paren coe wanccm selene se See eons Aeee) Satie cneth 102
Business End of Dairy Farming—J. P. Mason, Hlgin, Ill............. 114
Diseases of Cows and How to Treat Them—Dr. D. Mcintosh.

a ensitweollllimoismen 4-36 jee See) ee 123
Mune aD hitavar © OW-——enOlsae Wd OR TASCT: sly cba acct ebook es one s S31
Selecting and Breeding Dairy Cattle—Colen C. Little...... ....... 134
Address—S. B. Shilling, President Iowa Dairy Association and Presi-

Genie Naciomallenyainay! UimMiOle ose bps s ovuaserete vrs blak cucos oa.ls 143
Address—Mr. Jones, Food Commissioner, Chicago,-Ill............... 150
The Handling of Separator Cream—Carl] Lee, Urbana, Ill........... 161
The Handling of Milk for the City Milk Supply—Benj. Hauk, St.

TLDS SUG Ea ego Pag aE UN CPR ea ae en NR A 176
Care of Milk on the Farm—J. M. Trueman, Urbana, Ill............. Teas
The Relation of the Farmer to Better Milk—J. M. Trueman, Uni-

VACHE SAMA ZGe Ollscor MUNIN ne tay smmalenn eye Gc US IE ag tt es oe 179
Breeds and BreeJding—Prof. Geo. C. Humphrey, University of Wis-

COIS eer eh eee eM tc is rn NCR Me a oe 189

560 ILLINOIS DAIRYMEN’S ASSOCIATION.

Page.
FES OPUTIONS 5000 Soe Sas Oe a ig EB a ct atta ca ee eae eae oe rr 203
Importance of Legumes in the Ration of the Dairy Cow—C. C.
Hay den, University “OrsIMmOisic i.) 223 ss. coe ee ee 206
The Importance of Testing Cows—Prof. H. A. Hopper, University
Of THAMOUSS oie kc ao a Ee Re so Oe Zale
Breeding and Care of the Dairy Cow—N. P. Hull, Diamondale, Mich. 233
Dairying’ a Profitable: Business. «2 ic. bcc es ee ee 236
The By-Products of. Milk [3 on cite ee eee 241
Dairy. laws: Gf THM O1s) sc ys ee ee ee ee ended ee ccs 248
Pure Food: Commissioners. Bil. .5 oa. 2. chee eee asl 259
Testing Individual Cows—Herbert A. Hopper, Assistant in Dairy
Husbandry, University of Illinois, Agricultural Experiment
SCRE oe ie See eI OR ee el Wc ec kane 268
Feeding Dairy Cows—Wilber J. Fraser, Chief in Dairy Husbandry,
University of Illinois, Agricultural Experiment Stalion........ oe
Differences in Herds and Individuals—W. J. Fraser, Chief in Dairy
Husbandry? University of Wlimoiset tee... -e ac ee eee 230
Meeting of Directors fy ocr Gees 5 ous eee eee a i 343
Report sof (Secretary ‘Cavenii: we udala dee. Gece oe (oes Se te 344
Report ‘of Treasurer “Coolided 2. ntae is ssc ht ae ee eee 347
The <Mfingham County Dainymens Association) =... 24.26) eee 33)
Ee

Membership: List: for 1906 tee sec a otis © A colates secisia shoes se oe

Ng ke

Coe Co etal Pd es :

Te

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112 069491915