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http://archive.org/details/annualreportof87 14illi

FOURTEENTH ANNUAL REPORT

OF THE

(EEN OLS STATE

DAIRYMEN'S ASSOCIATION.

MEETING AT MT. CARROLL, ILE., DEC. 14-16, 188/,

“Che Cow is Queen,”

COMPILED BY R. LESPINASSE, SECRETARY.

| ——_+@-+—_—_

ELGIN, ILLINOIS:
NEWwsS-ADVOCATE PRINTING AND BINDING HOUSE,
1888.

STANDARD QUANTITY AND QUALITY OF MILK.

Quantity.—Borden’s standard—of eight and five-eighths
pound per gallon—is now taken and accepted as the standard of
milk, not only in our own country, but in all Europe.

QuaLity.—The Executive Committee of the State Dairy-
men’s Association, after many experiments carefully made, have
decided that hereafter the following shall be considered by them
as the standard quality of milk in Illinois: Water, 87.5; solid,

12.5—in a scale of 100 parts.

OFFICE OF THE SECRETARY,

Inuinots DAIRYMEN’S ASSOCIATION,

Cuicaco, January, 1888.

To flis Excellency, R. F. Oglesby, Governor of the State of
Mlinots : Bs
I have the honor to submit for your consideration the official
report of the Illinois State Dairymen’s Association, containing
the papers, addresses and discussions at its Fourteenth Annual

Meeting, held at Mt. Carroll, Ill., December 14-16, 1887.
Respectfully,

R. LEsPINaAssE, Secretary,

OFFICERS FOR 1888.

PRESIDENT:
LOVEJOY JOHNSON,
Stillman Valley, IIl.

VICE PRESIDENT:
W.R. HOSTETTER,
Mt. Carroll, Ili.

SECRETARY:

R. LESPINASSE,

19 Michigan Ave., Chicago, Ill.

TREASURER:
(2 W Eola:

Aurora, Ill.
DIRECTORS:

H. B. Guruer,

‘D. W. LitTttz,

L. M. Potter,

E. E. CHESTER,

S. K. BARTHOLOMEW,

W.R. HosteTTEr,
Lovejoy JouNson,

DeKalb.
Pre-Emption.
La Fox.
Champaign.
Marengo.

Mt. Carroll.
Stillman Valley.

LIST OF ‘MEMBERS.

Adams, H. C.
Albro, AD:
Andrews & Burnap, —

Bailey, O. E.
Bair, S. B.

Bailey, Miss Mettie
Bailey, E ;
Bailey, J.

Baker, Andrew,
Baker, T. H.
Barker, J.° .
Barclay, D. F.
Bartholomew, S. K.
Beede, C. A.
Beeler, Charles H.
Benjamine, Todd
Bertolet, J. B.
Bingham, A. M.
Borner, Ferd.
Bowman, 8.
Boyd, Jno...
Brown, D. F.
Brown, E. C.
Brown, H. J.
Brown, L. N.
Bucher, Jacob
Burch, F. 8S.

Cady, Alfred
Carbaugh, Jno. H.
Carr, J. C. 5
Cassidy, Frank
Chapman, A. P.
Chester, E. E.
Christian, Jacob
Church, M.H.
Clayton, Chas.
Cole, M. T. .
Cornish, Curtis & Greene
Cotta, T. A.
Countryman, INE
Creamery Package Co.
Crouse, H. f

Curtis, 'D. W.

Curtis, M. E.

Cutler, D. C.

Madison, Wis.
Wayne, I.
Dubuque, Iowa.

Mt. Carroll, Tl.
Kings, Ill.

Mt. Carroll.

Mt. Carroll, Ill.
Argo, Ill.

Mt. Carroll, Il.
Davis Junction, Ill.
La Fox, Il.
Elgin, Il.
Marengo, Ill.
Chadwick, Il.
Lanark, Ill.
Sugar Grove, Ill.
Leaf River, Il.
Jesup, la.

Big Foot Prairie, Il.
Mt. Carroll. Ill.
Elmhurst, Il.
Batavia, I].
Batavia, I].
York, MW.
Gurnee, Ill.

Mt. Carroll, 11.
Chicago, IIl.

Marengo, Il.

Nursery P. O., Ill.
Bartlett, Ill.

142 Monroe st: , Chicago.
Sugar Grove, Tl.
Champaign, Tl.

Mt. Carroll, Il.
Walworth, Wis.
Stillman Valley, Ill.
Palmyra, Mich.

Ft. Atkinson, Wis.
Nursery P. O., Ill.
Creston, Il.

31 River st. , Chicago, Il.
Mt. Carroll, ql.
Wisconsin Association.

317 Washington st., New York.

Carthage, Ill.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Daggert, Emilie L.

Davies Warehouse
Davis, Thomas

Denmon, Miss Rose

Dillie, N. E. .
Dresbach, J. S.
Dunshee, A. .
Dunshee, Robert

Edwards, Miss Viola

Fargo, F. B. & Co.

Finlayson, C.
Freeman, P. G.
Fritz, Wm.

_ Gaines, E. P.
Gale, D. M. .
Garfield, E. E.
Gaston, J. R.
Genesee Salt Co.
Gibbons, Thos. H.
Gordon, Cal.
Gordon, Clary
Gordon, Henry
Graham, Robert

Greig, Mrs. Hugh
Grossman, Jacob
Gurler, H. B.

Hadley, J, H.
Hallett, J.

Haney & Campbell

Harley, R. ;
Harrison, 8. J.
Hays, W. M.
Hawthorne Bros.
Higgins, Dr. Geo.
Hinley, Mat. .
Hintze, W. H.
Holmes, F. D,
Hopkins, F. O.
Hopkins, H. H.
Horton, G. B.
Hostetter, A. B.
Hostetter, W. R.
Hoyt, R. CC. .

Inman, Whit.

Jones, W. D.
Johnson, Lovejoy

Kenyon, Miss Amy L.

Kilbourne, C. 8.
Knight, 8. H.

Mt. Carroll.
Chicago, Ill.
Chicago, Ill.
Mt. Carroll, Il.
Chicago, Ill.
Mt. Carroll, Dl.
York, Ill.

Mt. Carroll, Ill.

- Mt. Carroll, Il.

Lake Mills, Wis.
Mt. Carroll, Il.
Independence, Ill.
Mt. Carroll, Ill.

Naperville, Ill.
Yorkville, I].
La Fox, Il.
Normal, I]l.
Pidtard Nee
Elgin, Il.

Mt. Carroll, Il.
Mt. Carroll, Ill.
Mt. Carroll, I.
Mt. Carroll, Il.

Oneida, IIl.
Lanark, Il.
DeKalb, Il.

Thompson, III.
Mt. Carroll, Tl.
Bellevue, Iowa.
Lanark, I11,
Lanark, Ill.
Chicago, II.
Elgin, Ill.
Aurora, III.
Stillman Valley, Ill.
Elgin, Ill.
Owattona, Minn.
Homer, Ill.
Hinckley, Tl.

Michigan Association.

Mt. Carroll, Il.
Mt. Carroll, Tl.
Elburn, Ill.

Milledgeville, Ill.

Aurora, II.
Stillman Valley, Ill.

Mt. Carroll, Til.
Oswego, III.
Chicago, Ill.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Larkin, C. H.
Lazenby, Prof. W. RB.
Lespinasse, R.

Linn, Geo. W.

Little, D. W.

ihlowd: TxA.
Lufkin, G. W.
Lumbard, J. G.

Mason, T. A.

Mann, C.E. .
March, C. H.
Melendy, Edna B.
Melendy, N. H.
Merchant, V. B.
Merrill, T. W.
Metcalf, M. B.

Miles, O. B...
Monrad, J. H.

Moran, P. & Co. :
Morrow, Prof. G. E.
Morton, Car]

Murphy, R. R.
McDonough, L.
McIntosh, Dr. D.
McKinstry, :
McMurtrie, W. M. Prof.

Nesbitt, R. J.
Nycum, G. W.

Oatman, E. J.

Pape, Geo...
Patrick, F. A.

Patton, J. C.
Pembleton, 8. S.
Periam, Jonathan
Rernydy a".

Petty, James H.
Petty, J. B.

Poorman, Miss Emma
Poorman, Mrs. H. B.
Potter, E. G. i
Potter, L. M.

Reid, George

Roe, D. H. & Co.
Rowland, David

Sands, O.
Sawyer, laa
Seely, Edmund
Seely, F.

Seely, F. M.
Sharpless, D. T.
Shoudy & Miller
Slick. George C.
Smith,A.H. .
Smith, T, J.

Elgin, Il. ;
Ohio Exp. Station, Columbus, O.
Chicago, II.

100 South Water st., Chicago, Ill.
Pre-Emption, [1].

Indiana Association.

Beloit, Wis.

Chicago, II.

Joliet, Ill.

Geneva, III.

Taylor, Ill.
Thompson, [Il.

Mt. Carroll, Ill.

Mt. Carroll, Ill.
Kaneville, Ill.
Marengo, Ill.

Mt. Carroll, Il.
Chicago, Ill.

Chicago, IIl.
University of Illinois.
18 Lake st., Chicago, II.
Garden Plain, I].
Davis Junction, Ill.
Illinois University.
Minnesota Association.
Illinois University.

Hanover, III.
Mt. Carroll, I.

Dundee.

Thompson, Ill.
Marengo, Il.
Mt. Carroll, Il.
St. Charles, Il.
Chicago, II.
Genesev, Ill.
Mt. Carroll, Il.
Mt. Carroll, Il.
Mt. Carroll, Ill.
Mt. Carroll, Il.
Minnesota Association.
La Fox, Il.
Belvidere, Il.
Chicago, II.
Lanark, Ill.

Chicago, Il.
Godfrey, Ill.
Kendall, Ill.
Yorkville, Il.
Kendall, IU.
Elgin, Il.
Rockford, I],
Mt. Carroll, Il.
Mt. Carroll, Tl.
Mt. Carroll, Il.

9%

ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Smith, W. H.
Sprague, F.
Stakemiller, Jennie
Stakemiller, W. K.
Stewart, Lewis
Stewart, John
Stockwell, F. S.
Stoner doe. of
Stowe, E. A.
Stowell, O, G.
Strickler, J. 8.
Swartz, Oliver
Swigart, E. 8.

Taylor, W. H.
Tefft, Dr. Joseph
Tenney, C. F.
’ Thompson, E. W.
Todson, A. M. C.

Victor, Birt

Wacker, John

Walden, W. E.

Wallis, N. 3
Wamsley, C. C.

Warne, John

Warsaw Salt Co.

Webber, C. H.

Wells, Richardson & Co.
Western Dairy eope Co.
White, F. O.

White, J. H.

Wicks, Mrs. W.

Wilke, H.F. .
Willson, D. W.

Wood & Sherwin
Wolfe, Amos
Wolverton, D. C.

Younker, P. L.

Box 320, Aurora, III.
J<liet, Ill.

Mt. Carroll, Il.

Mt. Carroll, Ill.
Plano, Ill.

Elburn, Il].
Belvidere, Ill.
Richmond, Ill.
Michigan Association.
Delavan, Wis.
Sterling, Il.
Mt. Carroll, [11.
Morrison, I.

Davis Junction, Ill.
Elgin, Ml.

Bement, Ill.

Sugar Grove, III.
Elgin, I.

Lily Lake, Il.

Mt. Carroll, Il.
Stillman Valley, Ill.
Davis Junction, Il.
Polo, Il.

Elburn, Ill.
Warsaw, N. Y.
Stillman Valley, I.
Burlington, Vt.
Chicago, Il.
Aurora, II].
Aurora, Ill.

Mt. Carroll, I.
Beecher, Ill.

Elgin, Ml.

Elgin, Ill.

Lanark, III.
Belvidere, Ill.

Hampton, Ia.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 9

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-oficzo chairman.

“DUTIES OF PRESIDENT.

Sec. 2. The President shall preside at the meetings of the —
Assosiation and of the Board of Directors. It shall be his duty,
together with the Secretary and Board of Directors ,to arrange
a program and order of business for each regular annual meet-
ing of the Association, He shall have power to call special
meetings of the Association and of the Board of Directors, and —
upon the written request of five of the members of the Associ- _
ation, it shall be his duty to call such special meetings. It shall
be his further duty to call on the State Auditor of Public Ac-
counts for his warrant on the State Treasurer, for the annual
sum appropriated by the legislature for the use of this Associa-
tion, 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 Association, taking his receipt .

therefor.
DUTIES OF THE VICE-PRESIDENT.

SEc. 3. In the absence of the President, his duties shall _
devolve upon the Vice President.

DUTIES OF THE SECRETARY.

oe 4. The Secretary shall?record the prcceedings " 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 .

Io ILLINOIS STATE DAIRYMEN’S ASSOCIATION,

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 there-
for. It shall also be his duty to assist in making the program
for the annual meeting, and at the close of the said meeting to
compile and prepare for publication all papers, essays, discus-
sions, and other matter worthy of publication, at the earliest day
possible, and shall perform such other duties pertaining to his
office as shall be necessary.

DUTIES OF THE TREASURER.

Src. 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
Boara of Directors. No money shall be paid out by the Treas-
urer except upon an order from the Board, signed by the Pres-
ident, and countersigned by the Secretary. The books of
account of the Treasurer shall at all times be open to the inspec-
tion of the members of the Board of Directors, and he shall, at
the expiration of his term of office, make a report to the Asso-
ciation of the condition of its finances, and deliver to his succes-
sor the books of account, together with all moneys and other
‘property of the Association in his possession or custody.

DUTIES OF THE BOARD OF DIRECTORS.

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

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

The Board of Directors may adopt such rules and regula-
tions as they shall deem advisable for their government, and may
appoint such committees as they shall consider desirable.

{LLINOIS STATE DAIRYMEN’S ASSOCIATION. Fi

They shall also make a biennial report to the Governor of
the state of the expenditure of the money appropriated to the
Association by the legislature.

It shall be their further duty to decide the location, fix the
date and procure the place for holding the annual meetings of
the Association, and arrange the program and order of business

for the same.
ELECTION OF OFFICERS.

SErc.7.. Lhe election of officers shall be by ballot at the
first annual meeting to be held in December, A. D. 1888, and
annually thereafter. They shall hold their offices for one year,
and until their successors are elected and qualified. A plurality
vote shallelect. Vacancies occurring may be filled by the Board
of Directors until the next annual election.

MEMBERSHIP.

Sec, 8. Any person may become a member of this Associ-
ation by paying to 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 Decem-
ber of 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 stich action must be sent to each member within
ten days thereafter, and no member in default in payment thereof
shall be entitled to the privileges of the Association.

AMENDMENT OF BY-LAWS.
Sec. 11. These By-Laws may be amended at any annual
meeting by a vote of not less than two-thirds of the members
present. Notice of the proposed amendment must be given in

writing, and at a public meeting of the Association, at least one
day before any action can be taken thereon.

“72

ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
CONTENTS:
Address of Welcome—Hon. G. L. Hoffman................... 18
Agricultural and Dairy Press—The Secretary.................. 58
Address on a Glass of Water—Jonathan Periam............... 73
Afternoon Session—2d daiy .). 005 6 oie sea bo ss ore eee 108
_ Afternoon Session—3d day............ Bees RES soo: 208
Ayrshire Cows—Hon. John Stewart......... bie eS ee 153
Agricultural;Colleges. <5 5 f.9.)4.40 0 ak 1b so 168
Agricultural Winter SchOols:.. 2.22.5... ccss ens oes eee eee 169
Awards on Butter Exhibits so0c. seu erste see ee 181
Association Bulletins yp .5. CoS See ei ae aie ie cere tee 198
A Different View of the Dehorning Question—Prof. T. Walley,

OFA Mdinburgi.. /xesliiac nhl okies eerekone Ge teow Ot eee 200
Adaptation of Food to Various Conditions. ....... /......2..e5 261
Breedins/and Management of Pigs). 44.1.2. 4-4. eee 52
Balding and CostotSilosssete- secon eee Ne Ose pee
Bad. Practices:;.0 26 ¢. 500.023 es 6 a oe ae ee 171
Bestu2 Pails of Dairy, Butter made\in Mlimoiss 70202 ee eee 183
Best, 12) Pails of Butter Outsidellinois. 42.4 - 45 ee eee 183
Balanced) Ration oon fue ses wapeae wile cele heen ee 264
Brine Saltin’s aS uheher sae eee eee Lis ld alee 266
Barometric Mroughr i oc aesttes aa.ls ar. eo oe eee 269
By-Laws soos the totisl.lo rf s lossys ates cs tik tact Oy eee 9
Committees—On President’s Address................. eae eee 29

On Membership. 2.23.25 20a. . soe ee 29
Om Nominations, 20 gece. 2 eee en 58
Oni@leomungarimesy es os ashe tee + 4g ee 58
Onvimplements:) bcs bee ee on 58
OmpResolutions:: 20. ah es ee cee 58
OnjCreampAccounts-.03.) 450. he oe 58

OneButter display. i). o.oo ae eee rire
Conmunications—-Col aR. M) ihittlers. 200.2 4 ee 30
Gover. Oglesby: .0.8. 202s a aa 57
Cholera in’ Hogs ope Woy bee ey Ae A9
Cornfor Hnsileee se name onder kat ka ee ee 108
Construction of Silos) Ame eh eine tae ae cee 134
Creamery System, Raised Grade of Butter.................... 174
@aserne in Dairy Butters seeker co ee el ee 178

Cooperative Dainyamey Weisel Ook kis eee On cc ne 185 ©

ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Composition of the horn..... SRI Ca UAE gion MALU Une 199
. Chintz—Bug Ravages Prevented A op Conn ae BS EE a ka nies cs 233
Cold Pack Treatment of Milk Fever—Dr. E. A. A. Grange.... 238
Chemistry for Farmers—Prot. Wm. McMurtrie................ 245
Composition of a Good Soil............ PON eee ue 249
' Care of Farm Animals—Kspecially in Relation to Foods—Hon.
Somer am Feria 15-22 sis Be ce cis ceo + « fey etahotuch oA acest ate eesti 255
WonstitmentsORMOOMS ae, Looe ale ek ely eta esl. os nhl O57
PE NISEFOMOUNLORMAM OCS: nae etsisin'c yale els bes ls cee ala ne airs We ae 271
COCO INC CCl a 4 65 cide ais Sc ce eNCIOD PAI Le RIN Een Cart aan ar 275
Cream Separators—D. TP. Sharpless... 0.0. . caine ee ee cs 283
Dairy eroducts im United States, 1887. -....5....0. 05.0.2. ke 25
Discussion on Oleomargarine Question.................-..-6-- 30
Wecrcase or Olcomarcvarine (Sales. (60.556. su eee oe tee oe ee e's 37
Diseussion on Weeding Hogs ..i2.6s525.. 0. cscs eck eee ee cee. 43
Dairy Interests as they relate to other Branches of Agriculture
—Milton George......... el SRV Mn Pen sea teat ew ana 60
Discussion-on Bnstlage!.. ee Sel eels 95, 116
Danevellardsr Class Awards. \2 10.550 608 cea cele ecb dees deen 141
L DET? (CRY SG a1 oe RRI SS na aR Se ea orien a ae ar pe lees tall
peaimy Hoducation—W, M. Hayes... 0.2... 500.0; 00. cece es one 165
Demand is for the Best.............. Bigs colt eh, Olle AUER ba 173
Dairy Implements’ Awards.......... Weed Grr ee SER SUS 184
Wenornims Cattle—K: BH. Garfield... ./...0.0i0,co0s is cce ct ce oes .. 194
Discussion on Co-operative Creamery System.................: 212
Dhoura or Chinese Sugar Cane...... a reg ea Pei eka 8 ke MS pr 228
Discussion on Question of Grasses............ fy celeb orale st tpaew ateletone 201
Droughts—Dr. D. Berry... ....... het OE Lae EE AI 5 267
Evening Session—First Day.......... Bey eeeeslere: Asis: Sveilotatece huey a stats 51
ISecond Day is eens Pes ies 141
Bird avg oe ee il Oc 277
LVRS E SIGS 6 5d Sel aE ahs RRS Ru a Pepe BAe Oee 79
Early French Experiments............ oe SEEING ae ge ae 88
Experts’ Testimony on Ensilage.............. LEC. Lai aerate 88
Ensilage Corn Seed....... CIC EASE OOS eke a ee BS Ce 103
_ Ensilage Corn—How to Plant......... raat ha Ueda alata letntoreyonele aa ate 133
sHinsilaze Savi a Sawyers feu pee ee ee 108
Ensilage—D. T. and C. E, Brown.................- LACS TT - 129
BAM ERIMMETILS ras se nase eh ecw eN ES Ue Sg Ue eM eek OGG
Mile ChiOM\Ol DIKE COIS ie tee ar lea ls cles dietee le ct bias so alete eaten eal 211
Education of Farmers—Jacob Grossman ...............-..005 278

14

ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

WUITSt DAY oy oicid dive wag tie 3p 4 ap Ye nies ojsjoh See eaehorielsie tala cote) Maree eaaemene 17
Feeding Hogs—D.. W.. Little. 00... 036.0600 cee cee feels deeiclee 42
Feeding Value of Ensilage. ...........c00sccec cede acer e cree aes 84
Aisa the SO. se ikbe) clapacisselels eis els oi eqecareuaiete ote neg he emaeae 111, 134
Herazen Wusul eres cic nici sia/evesislcheicverercteitels aia lale'g ein ohn 6) ee Dene nena 126
Farmers’ Institutes ag Educators ..°....24.. 0.0% 0, 0001: me seme 4 F169
PTT RAGIOM EE ae ik ohsic sf coc elas eccvorere]oneiecens io) ese bees Oe er 207
Fundamental Principles of Atmospheric Laws...............-. 274
Gathered Cream........... Saat RA Rt NA ee eee 170
Gradime the Creame feiss eee ee ee (oo tare oo 176
Grand Sweepstakes Premium..............---sceceees secre 183
Good Effects of the Co-operative Creamery....... oa ee ee 186
Globules vary im Sizes. oi. eevee. os ae wg en Oo be ie eee 217
Grasses and other Forage Plants by Prof. W. R. Lazenby........ 218
HOS Cholera. (2.5 sachets coi rae sie tiene, chalet siete siotepe eae - viele sabe ata 50
Holstein Cattle—Hon. E. A. Powell...............0-.ecceeeees 142
Holstein-Friesian as Butter Cows...,..........-- ‘atc eee eee 147
How I kept out of it—J. 8. Harrison......................200- 174
izandling of Cream Samples... |. (sa. ee cee 4 eee ee 177
HVOnMs MUSE LO. sek. ke vec ee ete Bey en re a eee 199
{ilinois Dairy Products... 5.2.6.6 lu. lee eos ccc e ee be ne ee 23
Illinois Oleomargarine Laws...............0c.eececeees 0 eae eae 36
Incorporating Casein in Butter a Poor Investment............. 180
Invitation to, Visit Seminary....325,..020.32 070.2. ee 208
Importance of the Grass Family............... IS RES oc 219
Mudian: COMM 2.0 ve saeco) ss cos ol ye co aie ote ee ee 244
Jersey Cows—JOMN BOY) cic... lew occ oe 160
Justice in’Co-operation.:.../0 0.6322 023. 0 188
Johmeon Grassio ees ec eee cee ots wads ce oe eee 227
erty COWS ocr 5.2 ahs 5 ies. Waals tress wacseies ceeoce oe nea eaa 1638
ocation-of the Silos oc ca ee 110
Hawn Grass; occ eee ei OU a en eae Une 227
Toast [Wr sae ere Bie eter eA i oes Ls er 296
duist of Mem bersitee ce occ ay cee ee oy oe 5
Tnistool OMCersirs. secs oa glen ss ae eee ete a ee 4
Milk Fever in Cows—Dr. Donald McIntosh.................... 234
Meeting of the Board of Dirgctors.)... .....2........ 2 eats 258
Modern Dairying—-WS( Burch...) 01.) 292
Music—‘‘ Welcome,”..... He rotoills @ ele lelepa din eins ie oat nC a 57
Sr US AUIS © ante ear at a eoiel ler esotilacenu ie a hoa ela tn eae 65
peMlale, Quartete cites hl eak oh le Sie en ge 73

ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

po Met MISTCS < Micl aris Vek Ae eek oo a Stace slene lets pon 141
“« Spring Time,” FA ME Me a oe He AL MAL AU NE gaa 8 152
“Oh, Are Ye Siping: Migpeone si 52 Ue ie nae Mam oe cate 156
Sly Mandolene. .. ) 12-2 a4 ., sida) HeAue en hers eaters 157
INH GavgSlCSty ee ch ths Mere cleiaete's oc cus ae ates Come aware 164
pEMUeD SA SSuk COA SOUL j.)ho.cici ey svon foreld «o's Obielgle seus melo eae 164
“‘ Rocked in the Cradle of the Deep,”.................. 180
SWAT ye Sa Geers AE tena Oh A PP 277
PD onvimDive UTC SOB (ab ski ale ec leis lies ab 5) ers yb area ease 278
mC ANTI OWMIOC Mes id ies cae acess aietsi ee esis SP ccd aly Lo oh veterb els 283
POVICME tea GrOMlOlainc cl riic ts ia sc ovese sik dois ele cela Ghee 288
‘* We never will Mortgage the Farm,”.. . ............ 291
“9 AUUUIGY IDGHOE? MS iT Gi teein eels 5 Aarau e aes $067 wage boon oc. 296
IMI ay" JBSOMRECIES oie Gin sie dip a lat a OTN raies RAC ona ene a 208
Helena ORM eek en SNS icais GRR eri le asderelale’ o blsid wi). eh ietaele 209
Main Characteristics of the Grass ABVpraMiilliygeresiags Senate pers einlorea ees 220
WALT bs oie S6'S Cand See na een a A a a a Beem sch VW Rous iets 229
NARs GAIPNO AGL etree pee occas) sole cilelnia2 Nels le siete tele telde aie teielite 65 ae wie 2
ee reimmanG eA MVICMACE Lit con leole eins sc St eloie Sicisilerele sae’ ee 36 171
New England Co-operative Creamery............--.-- OO Be 185
Oleomargarine—R. Lespinasse................... Wetookeley ane vaya’ 29
Opjecious to silos and “Answers... .......-. is. cece eect ee 112
OperavionvotmGathering and Test... 2... 06.0.0. 6 eases hea Soe 172
CUINCINBINO, GHRESS 5.0 3.4 Bret uct Sie alec Oe EEO at g ny men a Page Sina 223
Wineers mM NleChed vs. ise econ face see ccs ce es ee ho Monae a Dt Oe
eee wowed en GES WACK a 50s osicot soe Soe os wt vec wweo cece yy
President’s Address—Lovejoy SOMMSOMLAE sie cis sees ds cit eee eck 20
Tih STO 6 so 6: ie OE eG ORE EE ta 79
LP Sy SIGS, DUOC. WLS STS ie Ala a le eg Aas RN ie eg 178
Perfection of Score Cards—E. E. Chester...................... 180
eter mrNMMTUMMTO MMPI Vey eN cto chs She ek | be eke Seo Semeues gd ole 181
eee MUO MEO ENC CICCMUS o/s uk. e ee ede sess ces were amie ales 207
JP SF SUMO. Ort Ad BOUL) Oe oc) Ae ge Er Py Ait ein sai oes . 237
LeSeMuTOMuOn SPeClal PrizeSe.s 6. wc woes dc cece s eee eects elees 287
Girne MEO OTOU OLN eb dsc sels a wie seve bese e ceric tine saps 173
Quantity the Second Consideration. ...............5-. 200s... 180
Cigesnioncstor Query BOX. 2!) 2s). eelobe ee o's ee ss EAP Uae 193
Ree UAY Mes OGM eet ie Ne al aclecietsts care) lelisloi Wi pic s wuneias tude see's ele 265
Response to Address of Welcome—Secretary Lespinasse LOCA R 21
Report on Oleomargérine—Secretary Lespinasse...............- 29
Relation of Beef Raising and Dairying Industries.............
Relation of Illinois State Dairymen’s Association Towards the
Sbe MOM OMM STEM ANU sc. occ ce bo. ew os tence ee cles 193
Rapid Cooling of Cream from Separators...............0...06- 209
IRI@ (CHONES <ogln ss odo aie ie cane can eRe IAIN ee aaa En tect aie fA 224
ice OleMONO CASS He ee teil Src eerie a laie wails Ole ww Flee wo tieh sat clel sang 225
reisimene alives Omsk: WMC ce ii, void ofs\s < tjse t <etue loaders 265
IR@SOlMOIS., sciaieio gk o Vole Ble in gia a Te Eso OUCH CMa i amet emeeons Sieh h)5 294
Reports of Committees— .
OnE amy vimyplementsne wes MO es. ei ss wc eee cs 184
OntlresiGemt:SeNGManess ice. aces she e's oa sls cere nl 210
On Legislative and Experimental Stations............. 210
On Nominations...............- LEMMON Lf, ntl en 211
On Dairy Exhibit...... Dees Et One ee NG o'er 277
On Creamery Account Books.................... aye 278

ONPIARESONUTIONS eyes eit cle ialesaitie we ble var ey eledetamanaatine Io 294

15

16

ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
Report ot. President... erin su spicier ese mecr crore te iter 258
Report of, Treasurer Woe clacctsMtoeer stat es Sie te a ee 203
Report of Secretary... 2) 4 sec screw scie aves elaee ee elelel tse eee 254
Scope.of National’ Oleo Law. 10.) te oe 36
State Board of Agriculture of Illinois and Dairy Show........ 39
Salt Tor HO es Goes east ccs Were eres cleees a s/eahee incl Maccke ro A esteem 49
Second’, Daly cciisali cic ono oe eh euieiew nel Sab crea One or 78
Silos and Ensilage—Jonathan Periam.....................-..... 78
Sweet Ensilage..... PU ES eae SPN a Uh Se San eee ar 81
SizesOf SHOSH Re eee eee oe tele i oreeele eld arate ca 86
Silos Building......... FE ee REAM A EE Co oan 5 0c 87
Silos at) Hi’ BY Gurler’s Warm... oie cee ck cose ee eee 97
SilosmAove, Grounds. (onan enue: tO UC Oe 98
Silos:in. Holstein-—C.-A\ Wulff. 5.50 ccc. oes eee ee 128
Silage and Succulent §Food for Dairy Cattle—F. J. Lloyd...... 135
Sensible Dairy; SHOWS.) osc GMs. ke or 167
Separate Dairy Schools)... jock 0). eae ee 169
Sourness of Cream Samples Important......................-- aren’
Salt—=S pecial (Premiums. 4.0.3 527) 42'. oso sles oe eee ee 182
Specialiswweepstalcessr cycle leben ot 2S ae 183
Subsequent and remote effects of the Operation of Dehorning.. 206
Syamptoms ot Milks Never. a0). t- 6r eee + ee ola) ee 236
Some Lessons from the Season—Prof. G. E. Morrow........... 243
Substances needed by the Crop in its development............. 248
Standing Committee Appointed on Dairy Exhibit.............. 278
The Pig in Relation to the Dairy—Sanders Spencer, of England 51
Lo Build a Silos ees eee ab ple. oe od dae 8 aa en eee 87
MhevAyrehire: Cowen cscs 55 ails were sous tore 0's chose eee 153 -
The Jersey Cow... .-.. . Ve alcs scale Is esi tices se bea 156
Mra Day Se el ool eS Lie a he ae 165
Me Dairy District! ee eG ek ake caer wast eee 166
The Gathered Cream System—J. B. Bertolet............... ao
heory Vs: Practle cartes. ice a neuiiwh unt bie cee eee nie BR ee 170
roubleAbout Quality aa). woke ees cece ci eee : a ae 175
Testiwithva Patton ewan ooo citer oeieie eels clic Se oes eee ee 179
Die Dehorning Question —— El Eaati..) 2.50). 197
Temperature in RIpeming ss. 22 8 ke ela satis e ola oi eee 209
Mim @ Phy see el etctate ee ichayeton a ieneieuels | One Sea meee, 222
Mai at Grasse ace ere its uaiele ee Rlaree catrorhe tetitte te lente a 228
Treatment of Milk Wever sy oie ke Sicacars oud eos miele oe ees oe eee 237
(RheMarmenr: a Chemist a35 si). ah vies sie eee ae ee eee 246
Winifonm WT Ost ee AN OU Naa 2 ns ae AR er 177
Value‘of: Dairy Oftal for Pig Raisine 5.92500. 5. eee 54
Value of Ensilage for Meat Production .. ................... 107
Variation in Cream............ SE OAR Nec ets SIBERIA Sh er 5)
‘Vote of Thanks... .... PEN OSE RNA line SO MA Dg C1 255
Welcome Addressi xy ie ey kei SN es a Ne ee 18
Warming Buttermilk to Feed Hogs............... ASRS Sea le anette Ree
Wallowing Placeorpelogsii.): le cals atic aki Gee ee AT
Women’s Rights on the Farm—Mrs. Vena MacKay Beede...... 65
NVihat: Wall Hnsilage Do toriUisy vx cios een ori ce oe eee 83
What a French Experimenter Has Shown... ............. ... 84
Working of N. H. Co-zperative Creameries................... 189
Western Winds 2k emi tecnee Sino) CN i 270

TRANSACTIONS

es Goat, ueerinc
ILLINOIS STATE. DAIRYMEN'S ASSOCIATION

HELD AT

Mt, Carroll, Illinois, December /4-/6, 1887,

FIRST DAY.

The meeting of the Illinois State Dairymen’s Association
was called to order at 2 p. M., Wednesday, December 14, 1887.

. President Johnson in the chair.

PRAYER. |
Rev. Mr. GEswIck:

Almighty God, our Father in heaven; we beseech Thee at
the commencement of the services this afternoon that Thou
wouldst be present with us and direct in all that shall be done.
We rejoice this afternoon, while we meet together not as a polit-
ical organization, nor as a religious association. We are met
together here in the interests of a work and an enterprise that
should enlist the hearty interest in each other and every one of
us as citizens, and especially these friends who have come
together from the different parts of this common-wealth, to
engage in the work, now claiming the attention of this associa-

18 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,

tion. We humbly pray Thee, Almighty God, that Thou wouldst
give wisdom and discretion to these friends who have come
together for the purpbdse of consulting one with another, and of
stimulating one another and encouraging one another in the
noble enterprise in which they are engaged. Oh, God, we
thank Thee for this organization. We thank Thee that in this
good work and good cause, good men and good women are
devoting their efforts. |

Oh, Lord, while there are so many who are uniting their
forces and uniting their efforts in a cause that is evil, does it not
become all those who are good and wise and true to their own
interests and the community’s interests, to in like manner be
brought together for each other’s helpfulness? We pray Thee,
therefore, Almighty God, that Thou wouldst bless this conven-
tion. We pray that Thou wouldst help these earnest workers
in this enterprise, that they may, when they have left this place,
and gone down from amongst us, realize their efforts have not
been in vain. But having encouraged each other, having learned
some lessons, one from another, how better to promote their
interests, they may rejoice, in having entered into our little city.
We thank Thee for their presence in our midst. We pray Thy
blessing upon the officers of this association and that Thou
_wouldst greatly bless every one engaged in the work. We
beseech Thee, there may be unity of purpose to all Bathe
here together.

Bless us and accept us all in the name of the Great Beloved.

Amen.

ADDRESS OF WELCOME.

Hon. G. L.Horrman, or Mt. CarRo“L.
Mr. President and Gentlemen of the Dairymen’s Association:
I have the honor of extending to you a cordial greeting of
welcome in behalf of the officers and citizens of the city of Mt.
Carroll. We thank you for having selected our little city as the
place for convening the Dairymens’ Association of the great

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 19

state of Illinois. By this distinction you not only confer upon
us a great honor, but we also feel assured that we shall be highly
entertained and edified by your exhibitions and the valuable
information and instruction which you will impart. You bring
together not only those who are directly engaged in your voca-
tion, but others who will see and learn through your enterprise.
The mutual advantages to be derived from the wisdom and
experience of those who have given devoted attention and
thought to the lifting up and advancement of the dairying inter-
ests of our state will be of incalculable worth. Higher attain-
ments and greater results are the product of associated and con-
centrated effort; hence, an association of this character cannot fail
to accomplish much good in enhancing and protecting the inter-
ests of your branch of agriculture. It was through such organ-.
ized effort that you succeeded in procuring the passage of a law
_which tends to protect you from the inroads of that inimical
product, oleomargarine and butterine, which was fast becoming
a formidable foe to your industry. By this law not only your
interests are in a messure protected; it also serves as a guard to
the consumer to protect him from fraud and imposition. _

It is true that butter sometimes has great strength, and at
times it is typical of cowardice when it runs, but neither its
' strength nor its fleetness could have protected or guarded it
against its spurious or adulterated enemies. It needed your suc-
cor and your protection by invoking the strong arm of the law.

The time is at hand when all branches of industry are organ-
izing or are organized. ‘To organize is the spiritoftheage. It
gives inftuence and strength to those who have a common pur-
pose. It is a mighty agency which insures greater develop-
ment and higher attainments. The usefulness of this associa-
tion has been recognized by our legislative body, for it has seen
fit to make an appropriation to aid in compiling, publishing and
distributing your reports.

By your study, attention and thrift, the milk and butter
qualities and quantities have been bettered and increased to a
marvelous degree. Butter and cheese have become wonderful

20 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

commodities of merchandise. One of your chief objects is to
improve the qualities of butter and devise better means to pre-
serve the same and give it a golden color. I think it may be
said that the use of butter and its qualities keep pace with civ-
ilization. ‘The higher the civilization the greater is the use of
butter and the finer are its qualities. We alllike good neighbors,
good childreu, good men and women, and good butter. It isin
universal demand. ‘The converse of the proposition is also true.
The better the butter the better the people. At all events, poor
‘butter finds few takers, and good butter is taken by everybody
‘when it can be got. All over this state, in almost every com-
munity, can be found cheese factories and creameries ministering
to the wants of our people. Every meal must remind us of the
dairyman’s efforts. You have become successful rivals with
foreign manufacturers of cheese. The Switzer and odoriferous
Limburger must give way to our domestic products, which are
‘more palatable and less offensive to the American olfactory.
You have for your motto, “The Cow ‘s Queen.” You will
find this queen on all these fertile farms around and about us,
you can see her graze on the prairies south of our city or on
‘the hills and in the valleys on the north; I may add that corn
is king in this section of the state. On every side of our city you
behold this king and queen. Does this not explain why you have
“selected this city as the place for convening your association to
do good in this rich and prosperous section of our state where
this king and queen go hand in hand? This country flows
‘with milk and is enriched with corn. Ihave heard it remarked
that venders of milk do not always strictly comply with the
rules of ethics, especially when the quantity of milk is insufficient.
it is often made to mingie with its weak associate in order to
“Increase its supply. This the consumer abhors, for milk and
“water people are not much sought for in your business, and I
have no doubt this association would regard such practice a vice.
When we invited you we knew upon which side our bread
was buttered, and from the exhibits of butter I have seen I am
“satisfied that there is a sufficient quantity of gilt-edge butter in

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 21

the city to permit you to butter both sides of all the bread
you may eat during your brief sojourn with us. One kind of
milk I am sure you will find in ample quantities, whether
you stop at our hotels or our homes is the milk of human kind-
ness. I trust that you will learn that the citizens of Mt. Carroll
are not oblivious to progressive movements, and that you will
be satisfied with the encouragement they shall give you, and
with the hospitality they may manifest, as they feel tully rewarded
and highly compensated by your visit for all they may do
towards making this convention a success.

Let me say again that you are heartily welcome, and that
we anticipate both a pleasant and profitable time while you
remain with us. We hope that you may continue in the grand
work for which you have organized, and that you may advance
with unfaltering success. The best wishes of our people are
“with you. ;

RESPONSE.

SECRETARY R. LESPINASSE:

Mr. Horrman—You have said welcome, welcome to the
dairymen of Illinois, and these words are like an echo of that
kingly welcome in deeds which the entire population of your
pleasant city has taken special pleasure in extending to every
visiting member of this association.

And now, my friends, with you who are proving such hos-
pitable and amiable hosts and hostesses, we hope the estimate you
have placed upon your guests will not prove disappointing, and
the coming of the Iillinois dairymen to your town may serve your
residents with cause for congratulation.

Under the present circumstances may it not be allowable to
present the guests to the host, that they may become more inti-
mately acquainted with each other.

In the natural course of affairs the energetic and intelligent
man whose occupation brings him constantly in contact with the
wondertul and powerful main-springs of animated nature can-
‘not fail to become imbued, with a keen faculty of observation to

22 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

appreciate the noble work, the improvements and hidden
beauties of nature. With alacrity he will bring to bear all ap-
pliances devised by inventive genius, tools wrought by deft
hands, discoveries brought forth by wise and learned scientists
to materially advance his interests and proficiency in his calling.
He will prove an apt pupil and be a close student thus improv-
ing and embellishing his own nature, mentally and morally.

‘“‘ Beauty is only skin deep,” but alas, mankind is more given
to top dressing than to the solid treasures beneath the surface.
Not so with the Illinois dairyman. With him “handsome is that
handsome does;” the performances of the gentle, lowing cows,
the sprightly dairy maids, the dairy attendants, the men and
women of the dairy farm, each and every one, singly and col-
lectively, are valued for intrinsic merit, rather than fine looks or
fine plumage. ‘The civilizing influence of the dairy which has
been forcibly brought to public attention within a few years
hovers over him. | } ee:

Progress is one of the necessities of civilization, hence
progress in dairying is an urgent necessity of civilization. It is
more a question of brains than of muscle; heads are better than
hands; intelligence is more productive than mere hard work.
One-fourth the old-time labor now accomplishes double the old-
time result. This dairying industry is fast taking its place
among the exact sciences; its extensive adoption is a huge
advance in the career of intelligent improvements; its magnitude
is such as to attract whatever chemistry, science, mechanics, can
supply to make its operations perfect and render its rewards
certain.

Material progress can be the results of only a higher education.
This is especially true of the dairy in Illinois.

Let me say right here—and I have thought a good deal about
it—let me say right here to you, friends and neighbors of
Carroll county, the successful dairyman is he who mixes the
rations of his cows, takes care of his milk, and looks after the
details of his butter-making with brains.

The representatives here with you are of this stamp and

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 23)

character—they are I]linois dairymen—and among the polity of
these vast and glorious United States, Illinois stands as the dairy
star in that immense galaxy of stars. First and foremost with
her stock and her products, in renown, experience, quality and
profits. Almost alone among the states of the central and west-
ern sections of our country, can Illinois show a profit on every
herd of cows within her borders derived from the value of her
dairy products. Over $35,000,000 for one single year. Figure
the immensity of such an interest, then the sweet morsel, around
and again, under your tongue—where is the other single interest
in this state —for it is only Illinois we are considering now,
Where, I say, is any single interest that can overtop this in
_return? No going behind any Returning Board with $35,000,-
ooo. Hight figures to express it. Does any one wonder now ?
There is nothing small about the Illinois dairymen and no abiding
place for flies can be discovered upon his person.

But, ladies and gentlemen, it takes a more experienced voice
than mine to tell you how distinction has been won and the place
of the state kept at the front rank of the dairy columns.

At best, I could only explain to you in an honest way, how
the reputation of Illinois butter ranked among the finest from
time immemorial. How in 1840, Mrs, Steele, an eastern lady,
upon a course of western travel, and we stand ready to maintain
her ability to judge rightly and impartially, wrote from Peoria ;

“The butter and milk we met with here was uncommonly
rich, equal to our Goshen butter.” And Goshen butter was
some pumpkin those days.

How the scope and extent of the industry grew a pace with
the gradual influx of population westward; how improvement
in apparatus, and men and women as well, influenced that won-
derful increase in products I need not mention; for it is only to
this that the virtual growth in the amount of animal production
comes to. Value per pound has changed but little in forty years.
A pound of butter or a pound of cheese will not average in value
for 1887 much more than it did for 1847 or 1857—thirty or forty
years ago. : }

24 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

In 1850, an Illinois historian wrote: ‘The dairying interest
of Illinois must doubtless be very great. The value ot the but-
ter and cheese of Illinois annually is $1,675,000; each cow pro-
ducing on an average for her owner about $5.50. Butter
in the Chicago market averages about 22 cents per pound.
Cheese usually sells for from 8 to 12% cents.”

_ The product of the dairy cow of 1850 in Illinois is discounted
more than ten-fold by the cows of 18387. Here lies the true ex-
planation—the exact reason for the wonderful figures we are
able to bring forth to-day through painstaking efforts and years
of plodding, breeding and study, the dairyman of ’87 has changed
the conditions and capacity of the great and only original butter
machine, the Queen Cow, :

A single statement of facts about the experience of men who
have followed the path of dairying earnestly should certainly be
sufficient to satisfy anyone interested enough 1n the matter to
stop and figure a moment that it must, as a matter of course,
take the lead in sections of the country stuated like this,
where land has become valuable and soiling should be a rule
instead of an exception. After figuring the value of the actual
products of the dairy, if you will add to it $39.00 for every
one thousand dollars sold, which amount represents the differ-
ence of loss to to the farm soil between selling $1,000 worth of
beef and $1,000 worth of butter, and a further additon of at —
least $7.00 per cow for the annual product of manure; with a
reasonable amount for the value of skim-milk in making pork,
you will arrive at a more legitimate estimate of the value of the
dairy. And the reason for statements from well informed cor-
respondents that “dairying is at a low ebb in this section” will
soon have no reason to exist, for it is only natural to suppose,
that you, my hearers, are intelligent men, and stand ready to
adopt any system of work that will bring to you better and
surer profits, especially so when you can reason it and figure
out for yourselves. ,

It is only a few years since the wheat crop was considered
the criterion of civilization of the country and King Cotton was

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 25

supposed to hold his scepter without contention, but to-day the
little messes of milk from the various farms of the United States
turned into dairy products aggregate in value for the year end-
ing July 31, 1887, after an unprecedented drouth in the most pro-
ductive butter section of the country the enormous sum of
$564,965.900. Four times the cotton crop and exceeding the
wheat crop over $150,000,000 in value. Who will now gainsay
that the cow is queen?

The influence of the west on the butter product of the coun-
try is better shown by the fact that the sales on the New York
market as reported by the exchange show one-half more of
western butter than eastern butter. Another significant fact is
that the value of the dairy products handled in the year 1887
on the New York market amount to $43,000,000—not much
more—if any at all, than the amount handled in our own city of
Chicago, in our own glorious state of Illinois for the same
period of time. | : ,

In the temple of memories dear shall we treasure this gra-
cious welcome to the end of days. And when called to answer
at the mansion above, the formal welcome of St. Peter at the
gate of Paradise will only serve to re-awaken the tingling echos
of your kind, hospitable and hearty welcome to Mt. Carroll.

PRESIDENT’S ADDRESS.
PRESIDENT Lovejoy JOHNSON:

We may with propriety congratulate ourselves upon this
auspicious opening of the Fourthteenth Annual Meeting of the
IJhinois Dairymen’s Association.

The most modest of men relish flattery sometimes. After
such a hearty and flattering reception to this beautiful city so
eloquently given by your mayor, I trust we may be pardoned
if some of us in talking of our calling and the magnitude of it,
and how necessary to commerce and the well-being of society
an intelligent, educated dairyman is, we should appear like a
mutual admiration society. -

26). ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

We are gathered here from our farms, our factories and our
offices, not to have a jolly, good time merely, not to ventilate any
pet notions, or cranky ideas with which any of us may be
afflicted, not to forward the interests of any special manufac-
turer or to boom any special breed of live stock, but as members
of the association to compare notes and experience, anxious to
learn all we can and willing to tell what we know.

If there is anything new about making or marketing dairy
goods; if there is anything new about managing a dairy cow, or
a farm, we want to know it.

When we look back but a few years, even within the memory
of the youngest here, and see in what a primitive condition the
dairy business of our state was in when creameries and cheese
factories were unknown; when the milk from cows fed on wild
hay in winter and wilder grass in summer was set in tin pans,
skimmed with tin skimmers, the cream churned in dash churns,
the product misnamed butter, traded to the grocer for goods
without any special regard for value; when we compare the
past with the present, we are astonished and satisfied that the
dairy world, at least, does move.

We expect papers upon some of the most important subjects,
but these papers, however elaborately prepared, should be but
the prelude to an exhaustive discussion of the topics suggested.
Often, a hint or a question from a practical dairyman will “lighten
up” a subject wonderfully. It is to be hoped that every mem-
ber will contribute his share.

During the year we have passed through the most trying
season of our experience. But the terrible drouth which a year
ago nearly ruined the corn crop and greatly reduced the
yield which in June and July of this year looked so promising;
which has advanced the price of feed to double that of late years,
may yet teach us a lesson which, if thoroughly learned, will -
lead to valuable results. It is not wise to interpret every
storm or calm as a special dispensation to suit our individual
circumstances. Yet in this case I cannot resist the conviction
that this long continued drouth, though for the present seem-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 247

ingly disastrous, will prove to be a sfeczal providence. As the
chintz bug put a stop to wheat raising in northern Illinois and
Iowa, delegating it to the more western and newer states, so
this drouth has checked the excessive and unnecessary produc-
tion of certain cereals and taught us the value of others. In
other words that corn-fodder is cheaper, and if properly secured
is a better milk producing ration than the timothy of old.

The great question for dairymen to-day is: How can we
cheapen the production of milk? Unless we can make an acre ~
of land worth seventy-dollars in Illinois produce more than the
same ground in Nebraska that is only worth ten dollars the
dairy business must “go west,” and that very soon too, we
shall be in the position of our New York and New England
brethren who are begging us not to ruin them.

The reputation of our goods will not always make us money
enough to compensate for the extra cost of production.

If then we find a substitute for the expensive cured grasses
our close proximity to the eastern consumer will always give us
the advantage.

In order to awaken enthusiasm and give instruction upon
- this subject the directors have wisely provided for a thorough
discussion of the topic of ensilage during the session. 2

The subject of bogus butter comes before us in a new form
this year. The manufacturers of this fraud, it is claimed, are
compelled to pay the tax imposed upon the retail dealer for his
license. This with the two-cent tax makes a burden grievious
to bear, and they are already moving upon our law-makers
with petitions, etc., under the pretext that they want the law
amended by reducing the tax and removing the license of retail
dealers. A close observer cannot fail to see under the half-
hearted enforcement of the law incalculable good to the con-
sumer as well as the producer of genuine butter. ‘To be sure
the butterine men have not been able to manipulate the price of gilt
edged butter. There have been fewer dooms in the market, but
dealers and fair minded producers will say that prices have
been reasonably high, and best of all, any man rich or poor need

28 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

not be imposed upon. He can know what he is eating. And
yet we find some among our own number who are ready to
sign these petitions. The dairy interest should beware of their
specious arguments.

The repeal of the law is what they really mean, and will
have unless there is a strong and united effort to prevent it.

I take it this association should take strong grounds against
any change whatever in the law.

This association should ask from the state an appropriation
sufficient to carry out some system of instruction, whereby a
better knowledge can be obtained of how to produce the great-
est growth in stock, and the greatest quantity of milk trom the ~
smallest amount of feed as well as the mysterzes of fine butter
and cheese making.

In my judgment we have been too modest in our requests.
Ten thousand dollars would be nearer the sum we need than
five hundred.

This sum might be well spent in holding county and town- —
ship institutes. :

If the state were districted and a competent salaried superin-
tendent who combined with the knowledge he may have
acquired at anexperimental station, a reasonable amount of prac-
tical knowledge of the advanced dairying placed over each, the
good results would be very soon apparent. In this connection,
would it not be in place for this association to urge the newly-
formed association of agricultural colleges to spend a good part
of the $10,000 appropriation upon the experiments connected
with dairying. |

“When these things are accomplished and the farmers of the
central and southern portion of our state see that there is indeed
money in the business, will Illinois take her place where she
belongs, as the first dairy state in the union? ‘Then instead of
the quotations we now see in New York market, Fancy Eloin,
32¢, other brands 25¢ to 30¢, Illinois goods will outsell the world.

An industry closely connected with and of vital importance to
it is hog raising, The fearful losses which our section has suf-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 29

fered from the ravages of that frightful scourge, hog cholera,
demand more than a passing notice. ‘The peculiar feature about
this disease is that its symptoms are so varied that our wisest
veterinaries have failed to agree in the diagnosis. As a result,
guack doctors and cholera cures are found on every corner and
drug store. ;

Would it not be well for this association to unite with the
various breeders’ association of the state, in urging the appoint-
ment at an early date of a commission competent to investigate
and determine the cause, and, if possible, a cure, before the
magnificient herds of our state, of which we are justly proud,
become extinct—a thing of the fasz,

On motion of A. B. Hostetter, a committee of three, con-
sisting of the following named .gentlemen, were nominated, to
take into consideration the president’s address:

' Committee on President’s Address—A. B. Hostetter, of Mt.
Carroll; Jacob Grossman, of Shannon; D. W. Little, of Pre-
emption.

Committee on membership was appointed by the president
as follows: James Hallett, Elijah Bailey, John B. Petty, S. J.
Harrison, George Hadley, C. F. Tenney.

REPORT ON OLEOMARGARINE.

THE SECRETARY:

Mr. President, Ladies and Gentlemen, and Members of the
Assocration—It is not my intention to bring any elaborate article
or paper upon that subject, but simply to call the attention of the
association and of the butter makers and consumers of the
country, to the situation, the exact condition of affairs at the
present time on the question of oleomargarine.

_ As most of you are aware, one year ago last November, the

national law upon the subject, representing merely the power
embodied in our national legislature, went into force. A tax
upon imitation butter products was levied.

After one year’s experience with the working of the law it

O ILLINOIS STATE DAIRYMEN’S ASSOCIATION.
3

has become evident to every farmer who owns a cow, every
man who makes a pound of butter, every man who has to
depend upon the markets of the country to run off his products,
that the oleomargarine law has been a blessing indeed. I will
give you only a few figures, though there could be hundreds of
statistical tables brought to your attention.

In 1885 and 1886, the average price for all grades of farm as
butter throughout the United States, did not exceed 8 to g cents
per pound. ‘The oleomargarine law went into effect in 1886,
and the average price of dairy butter for 1887, is according to
the best information, 214 cents per pound. In the state of
Illinois alone, my friends, this makes a difference on the products
of your farms, of your farm dairies, remembering that we do
not include creameries at all in this estimate, it makes quite a
difference and the figures show that Illinois farmers are richer,

because of the operation of the oleomargarine law in the year

1887 by more than $7,000,000.

It had been my hope that we would have here to present
this question a man who has been a war horse in this matter
since the beginning of the contest.

I expected to introduce here this afternoon, Col. R. M. Lit
tler, secretary of the National Butter and Egg Association, who
has devoted a number of years to the close contest, and you

might say arduous fight, upon this question before our National

house, also the legislative body in Illinois.

I hold in my hand a letter from the Colonel which I will read
to you:

“Dear Sir—The attack on the dairy interests has opened at
Washington. As I will have many letters to write and other
matters pertaining to my duty as secretary of the National
legislative committee, I will be compelled to absent myself
from your state convention. I would much like to have been

in attendance for I know you will have a good crowd and an —

instructive meeting. I trust you will not adjourn until the As-
sociation has declared itself plainly on the proposition that the
_ bogus butter manufacture and sale must be regulated by State

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. a

and /Vational Laws, and also that dairymen and friends of the
dairy and agriculturists have no use for or sympathy with those
who truckle to the money power of the duélerzne gang, and who
would destroy the dazry znterests to advance their personal end.
With $.480 dicense to sel instead of forty-eight dollars per annum,
the butterine gang would start the four thousand retailers in
Chicago to supply the million consumers, and the same thing
done in other prominent distributing points, the dairy interest of
the entire nation would be annihilated. The slaughter house
dairies of Chicago and the northwest can turn out three hun-
dred million pounds of the truck, and when the east, without
cotton and the cottonseed oil, etc., are counted in, where shall
be the dairy? |

Yours, with wishes of a successful meeting,

| Ro ME rr aur.

The situation to-day is about this: There is a national law
passed by congress, in the exercise of their prerogative, and the
congressmen of the United States have simply done all they

could do. There is only one thing that it is in their power to
_do and that is the power of taxation. , The power of regulation
is one that remains with the state, fand to the state, we must
turn for whatever relief we find necessary. National legisla-
tion, as far as it has yone, and as far as it can go, is very good,
but without state legislation, it leaves the door of fraud still
wide open.

The butterine men have addressed to every congressman and
senator of the United states, a brief upon the oleomargarine
question. This brief is quite voluminous and in it are contained
some most subtle reasonings, some of those candid statements
which by right pertain to an honest man, but which the rogue
can also use to advantage when cloaked with a mantle of hy-
pocrisy. The apparent object is to get a revision of the law as
it now stands. If that revision of the law is entered upon by
this next congress, it is very hard to tell where it may end.

One of the phases of this contest for which we have cause of
congratulation is the position occupied at the present time by

32 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

a

the lard sellers. The National Butcher’s Union of the United
_ States have discovered that lard cannot be sold simultaneously
under two heads, and could not very well be sold for butter and
sold also for lard. They discovered, after taking a long while
to make the discovery, that they had been buying and selling
for anumber of years, cottonseed oil, tallow, and other com-
pounds of miscellaneous and somewhat doubtful character for
pure leaf lard. They have reasoned in their minds that such a condi-
tion of affairs is hardly honest and seems a downright imposition
on the customers, and they are at present knocking at the doors of
congress with petitions asking that a law similar to the oleomar-
garine law, placing lard under control of the internal revenue
department, and under a tax, be passed at the next session of
our National Legislature. This is help in a direction which we
little expected.

But on the other hand I must say to you that at the late
meeting of the National Cattle Grower’s Association of this
country in Kansas City, attempts were made to place upon its
records at various times during the session, resolutions to the
effect that as a body they should call upon congress to repeal
the oleomargarine law and condemn any attempt at taxing that
-Spurious compound. A strong fight in committee brought out
a compromise resolution censuring the Illinois State Board of
Agriculture tor refusing oleomargarine a place in the Chicago
show, and it was found impolitic to go further. This is a little
less than welcome at the hands of those whom we had always
thought should be with us and remain with us. Let me say to
you, ladies and gentlemen, that there is a misconception in this
matter, grown up from statements circulated through this coun-
try broadcast, that the attempt to regulate the sale of oleomar-
garine in this country, was a terrible blow directed against the
interests of the best stock breeders and feeders of the United
States. It is a misconception, it is an error, it is a glaring and
foul falsehood. There are no two interests in this country, or
any other, that should go hand in hand and remain united more

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 33

than beef-growing and milk-raising. I make that assertion boldly,
and am ready to sustain it with fact and figures.

In this fight before our National legislature, in this fight
before the consumers of the country, the grand army of the
dairymen stands like a corps without a leader.. They are scat-
tered through the four corners of the earth and in every direc-
tion and in every way powerful if they could become united. _ If
- united, there is no element, no power, that could resist their
influence, but as it is, they are so enstranged from one another
that the individual efforts put forth amount to almost naught.
Thorough organization is absolutely necessary and it is for your
consideration, with that object in view, that these remarks on the
oleomargarine question are presented.

The situation is now one oi constant fight; it is a systematic
and continuous fight to be carried on and kept up to the end. It
is only by adopting strictly business measures the question can
be fairly met. This meeting together at times opportune and
inopportune, discussing the question for a few moments, resolv-
ing that we will do something and when we leave the door it is
entirely forgotten and laid upon the table until another year comes
around, will never solve the oleomargarine question, Certainly
not as long as there are on the oleomargarine side none but men
who pride themselves in being calculators, figurers, busines men.

On the one side it is men without organization, who could, if
they get together, accomplish much, but have not seen fit to do
so up to this time. Organizations have been attempted, but they
have no valuable results to show on account of the indifference
manifested and the small numbers enrolled. It has almost been
an impossibility with the work heretofore done by this associa-
tion in Illincis to bring any influence to bear upon our state

legislature. On the other side there are a dozen, yea, a half
dozen men, powerful in political and monetary influences, who
calmly and deliberately stand by their million-dollar bags and
fire broadside volleys into the ranks of the dairy people.. This
is exactly the position in which the dairymen of the United States

34 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

are placed and especially, the men of the state of Illinois in
regard to the oleomargarine question.

We have had to fight for what we have got, and now we
have to fight to keep it. It is a necessity, and an absolute ne-
cessity that our association should take such measures and de-
vise such means as will bring this matter to the attention of
our state authorities, that something effective may be done by
the next legislature of Illinois to give the dairymen of the state,
who are certainly entitled to it, representing as they do, the
most important productive interest of the state, the relief which
they so much need, and haveneeded for so long. In our conten-
tions for this righting of wrong and perfecting such measures as
will secure justice and equity for all parties concerned we must
not lose sight of a tendency to take narrow and partial views of
truth; a tendency to exaggerate and make random statements. —

Disproportion has been a capital mistake. Exaggeration of
small things; neglect of weightier ones; want of perspective in
judgment; amplification of technicalities and little attention to
any germane or allied interests in the solution of the question, are
errors to be shunned and avoided. It is a very bad thing to
fall into the vice of disproportion. _ It robs utterances of all their
power and such words are as an idle tale in the ears of discern-
ing men. |

The real issues of this question at this day are far more pro-
found and vital than those over which most of the noise is made.
They bring into play the greatest points of political economy
and involve the fundamental principles of our governmental or-
ganization as a Republic, one and indivisible, created for the
best interests of the masses and administered for the people and
by the people.

As producers we do not urge that any of the questions now
in prominence be disregarded. We ask that they have the at-
tention that rightly belongs to them and no more; we ask
that thoroughness characterize all and every proceeding
that may be necessary to arrive at a complete solution of this
question, which, under its present legal status is neither more |

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. BG

nor less than a recognized right to adulterate, under certain con-
_ ditions, restrictions and formalities. We urge that no haste be
manifested on the part of our United States officials to make
public prognostications indicating a leaning to give the oleagin-
ous compounds mixed in semblance of butter a place among the
legitimate articles of food merchandise of the country. We call
for a present halt, that light and truth, without prejudice or
favor be let in upon the subject.

We do not plead for the omission of any truth; we only ask
that truth be rightly divided, and that the emphasis of our cen-
sure be put where it belongs. We do neither ask nor expect
that the scales of blind and inflexible justice be deviated from
the true course. But after the most searching investigation—
“atter laying bare all the good and the evil, the truth and the
falsity, and sorting the wheat from the tare, we purpose to ask,
nay demand, that the legislators whom the people will select to
represent their views and wants in our state legislatures, shall
do their duty, their whole duty in these premises and Biv the
Lord, as well as the devil, his dues.

It is too late to resist the beginning. The battle is or us,
and the simple question is where the onset is heaviest, and
where the line is weakest. That is where the good soldier wants
to be. That is specially where the dairymen of Illinois have to be.

: DISCUSSION.

The President: “It is the custom of@this association, after a
speaker has finished his address, to have him remain on the
platform open tothe shots, the questions and remarks of any and
all individuals who choose to fire at him. Now, what have
you got to say to the secretary, or to ask him?

Mr. Halleck: “Mr. President, he says that according to
the law, we can know what we are eating for butter. I have
been to Chicago two or three times and have eaten in several
restaurants, and did what I could by smelling and tasting and
inquiring to find out what I was eating for butter, and I confess

36 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

I have no idea at all whether it was butter or butterine and
came home without finding out.”

The Secretary: “‘ I am pleased the gentlemen has brought out
this question. The legislature of the United States, our National
congress, possesses only delegated powers. The power dele-
gated to our National congress is merely and simply the power of
taxation. They can impose a tax upon an article, but after they
have done that, they have gone as far as their power lies. They
cannot even oblige the same body which imposed the tax to pro-
vide means for the collection of that tax outside the regular machin-
ery of the proper department. It has been an idea current among
the people that if we could only get a National law passed reg- -
ulating the sale of oleomargarine, we would immediately get
relief for all our ills. It is not so. The law passed by our
National legislature goes as far as all demands upon them can
bring it, but still it does not regulate any further than the regu-
lation by the internal revenue department; that the tubs and
pails shall be stamped from the hands of the manufacturers, to
the hands of the retailers, and that the retailer shall put his card
and notice upon the packages that he delivers to consumers.
There ends the power of the National legislative. Here the
state legislature’s power commences and is alone the power that
can give you absolute relief. Itis only the state of Illinois, in
its legislature assembled, that can declare and say that it shall
be illegal for any restaurant keeper, hotel keeper, retail dealer,
manufacturer, pork-packers, or anyone else in the state of Illinois,
to mix or sell oleomarg@rine or offer it to eat as or in lieu of but-
ter and oblige them toconspicuously placard their places of busi-
ness to the effect that a thorough advertising will be given to the
fact that oleomargarine is sold or served there.”

The President: “‘ What is the law now ?”

The Secretary: “The law of Illinois as it stands to-day is a
good law enough if there was any practical way to enforce it.
The law of this state to-day reads that neither oleomargarine or
any other compounded or spurious food shall be sold by a retailer
unless he shall give notice to the purchaser that itisacompound; ©

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. a7

that that compound contains so much per cent. of this, that and the

other. But, gentlemen, we have a big stack of laws on the statute ©

books of Illinois. A great many of them are in force and a great
many are not, and unfortunately, this is one of those that per-
force remains a dead letter, for the simple reason that when a
noble legislature so liberally passed that law and gave that
grand relief(?) to the people, they neglected to make any pro-
vision whatever for means to enforce the law.

A majority of our previous Illinois legislatures have appeared ©
entirely unaware that there 1s a dairy interest in Illinois capable of
demanding attention; that it is one interest in the state represent-
ing more than any other. The dairymen of Illinois are not and
have not been politicians. The time is now surely,at hand for
them, as a matter of vital interest and self-protection, to take
such steps as will purge our representative halls from men deat

to the demands of producers and consumers, but with ready

ears and open palms turned towards the monopolists, adulter-
ators, and leeches of the community.

Mr. Bailey: “1 would like to ask you if the two-cent tax on
oleomargarine has decreased the manufacture or sale of the

- product ?”

The Secretary: “The sale has decreased about seventy-
five per cent.; it is said to be to-day less than thirty per cent. of
what it was one year ago last November. But there is more
than one cause for this; we must not give the law the entire

; credit. It is not the National law alone that has caused a lack

of demand for oleomargarine, but the fact that it has been shut
out from a number of states whose legislatures went to the suc-
cor of the people. In New York, Pennsylvania, Minnesota,
Missouri and Ohio, they entirely interdicted the sale of oleo-
margarine and consequently that field is entirely shut out, a
sealed book as it were for its manufacturers, and it has been
impossible for them to carry on trade in those states. This is
one of the reasons which have operated in causing the diminu-
tion of sales to a great extent. It would be safe to say that the

- action of the National law alone would probably have decreased

38 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

the sales of oleomargarine from twenty-five to thirty per cent.
It is only in our markets that the compounders have an open
field, the majority of the other states where large centers of
population exist having entirely closed their doors to the com-
pound. That is the reason why the sales of this concoction
have decreased so largely. They have been shut out in eight
or nine states where its consumption was greatest.”

The President: “I am glad that question was asked, be-
cause we see it often stated in our public prints by the manu-
facturers of oleomargarine and butterine that there has been more
sold during the last year than any previous year, but I think
those statements are without foundation; as near as we can get
at it, there is about thirty per cent., perhaps a little less than
thirty per cent. I feel grateful that we have got a United States
law, and would be very glad if we had a state law in regard to it.”

Mr. Hostetter: “I want to ask a question in regard to the
action of the National Cattle Grower’s Association. Did the
resolution that they passed ask for the repeal of the law ?”

The Secretary: “I have the proceedings here in my hand
and will read the resolution, which was unanimously adopted:

Wuereas, Ali that the dairymen have in the past asked
was that oleomargarine and all substitutes or imitations for but-
ter offered for sale should be required by law to. be so offered 1 te
real character and under its true name; and

WueErEAs, We now have a law to that effect; therefore, be it

Lresolved, ‘Vhat the prohibition of these substitutes for butter
from exhibition at the fat-stock show is a discrimination against
the products of fat stock not asked for by intelligent and fair-
minded dairymen, and we respectfuily ask that such discrimin-
ation be discontinued.

That is exactly, gentlemen, where the action of the National
Cattle Grower’s Association tried to force the hand of the Ilh-
nois State Board of Agriculture in doing that which any man in
the state knows, if he is intelligent enough to read, would be
detrimental to the dairy interest of the state. ae

In addition to that, the Sangamon County Breeders’ Associa-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 39

tion of Illinois, of which Mr. De Witt Smith, the president of
the Cattle Growers’ Association of the United States, is the
great shining light, put on record, a resolution still fiercer than
this, coming roughshod upon the Illinois State Board of Agri-
culture, almost as much as saying: “We will put the knife into
you and you will admit oleomargarine into that building and into
that dairy show.” For, let it be understood that there wasa fat
stock show going on in the exposition building, there was also
the third annual dairy show, and at that dairy show the Illinois
State Dairymen’s Association had been asked to take part, and
not only take part, but to use their influence all over the United
States for the purpose of getting the assistance of dairymen of
the country in making that National Dairy Show really and
_ truly a national dairy institution. I speak knowingly, for ap-
plication was made by a member of the Illinois State Board of
Agriculture to the Illinois State Dairymen’s Association at a
meeting of their board of directors, and the board of directors
ordered your secretary to issue five thousand letters to the
dairymen of the United States asking them to join hands with
us and go to the dairy show in the city of Chicago on the 8th
day of last November. Not only this, gentlemen, but the State
Board of Agriculture made’a statement to the Illinois State
Dairymen’s Association that no oleomargarine or butterine
would be admitted to the dairy exhibit.
A genuine dairy show they were determined to have in spite
of all the oleomargarine and butterine in the country. Those
are facts and doubtless no departure from this resolve would
have taken place but for this action of the Cattle Grower’s As-
sociation, this action of the Sangamon County Association, the
action of a few stock yards representatives and the president
of the Chicago board of trade, (this great speculating institution
of our western country so severe on bucket shops; but, oh, so
solid on oleomargarine,) who threatened to refuse paying the
subscriptions they had put their names down for, unless oleo-
margarine and butterine were admitted in the building. That
is how butterine and oleomargarine finally crowded into the fat

—

40 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,

stock show. Fora long time the State Board of Agriculture
stood firm; the president notified those gentlemen that they
could have'’no room in the national dairy show tor the reason
that there was no room for them. The board stood firm until
the last moment and until it was made apparent to them that the
great Stock Grower’s Association of the country and its proto-

type of Sangamon county, Illinois, aided by stock yards oper-
ators and the bouncer from the foot of LaSalle street, were
there with hands on their throat, saying, “ You will have to ad-
mit oleomargarine and butterine or you will not have a fat-stock
show, except at the cost of bankruptcy and ruin.”

We have to have meat; we have to have beef; we have to
have butter. ‘The dairymen of Illinois and of the entire country
are liberal and intelligent enough to understand those interests
stand or fall together.

And further, a widely-spread argument that the action of the
board in refusing oleomargarine entrance to the building, would.
be acting against the best interests of the cattle men and hog rais-
ers, because it diminishes the value of stock, isa very specious argu-
ment. There isn’t anything in it. Beef products have been low,
very low, and they will remain low for some time to come, and
the reason is not because the oleomargarine law is in force. The
western supply became so great the range got so crowded and un-
profitable, the ranchmen in debt, the banks got anxious and nerv-
ous about getting their money and commenced crowding them to
the wall, saying: “ Here, Mr. Ranchman, we must have that money
or bust; you have to get it for us ifyou sell every hoof you have
on the ranch.” And every hoof on the ranch has been
coming to.market as fast as steam could get them there and this
is the chief reason why cattle have sold low, For three years past
it has been the hardest kind of work to raise beef, at remunerative
figures, and during two years ofthat time oleomargarine was on
its highest pinnacle. Did that increase the value of stock ? Look
up your market quotations, they will tell the story.

I want to present to your association a document which may
be of interest in this matter. It a portion of a private letter from

ILILNOIS STATE DAIRYMEN’S ASSOCIATION. 41

a well posted Massachusetts man to a representative in the
Minnesota legislature. Copy was handed to the secretary of the
National Butter and Ege Association; the original referred to
the Minnesota State Dairymen’s Association for action and for-
warded to your secretary for the consideration of the Illinois
dairymen. In this letter the following statement occurs:

“Pid you know there was a scheme on foot whereby the
oleo men propose to use the Consolidated Cattle Grower’s As-
sociation as a cat’s paw for pulling the chestnuts out of the fire
_at Washington? The oleo clique is furnishing the money and

the committee of the cattle growers are posing as farmers de-
manding a new man in place of Hatch as chairman for the
house committee on agriculture, so that they can control the
new man and put through their schemes for rendering the oleo
law worthless and also enable them to pass the Miller bill for
finding pleuro-pneumonia, which puts the work in charge of
an autocratic commisson of three men, with a million dollars
appropriation, whereas the bureau of animal industry has
practically stamped the disease out of the country already. The
whole thing needs to be “fit” tooth and nail for the oleo men
are determined to upset the law. We shall fight this racket
red hot and will succeed.”

Now, those are the statements of a reliable man to a certain
extent unprejudiced in the matter, a man merely fighting for
principle and for truth, as far as we know. Iam sorry that I
have been obliged to bring this matter before this convention
this afternoon. The Cattle Growers’ Association, have an
Organization second to none in this country, for means and
ability; the power of denial is certainly in their hands, if they
choose to exercise it. ‘Their denial could have been seen in the
light some time ago if they had elected. It is more than two
weeks ago since the above statement was publicly made and
printed. |

42 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

FEEDING HOGS.

DOW, Litre, Preemption, il.

Mr. President, Gentlemen of the Couvention: 1 have an
experiment here that I would like to read, showing the results
of feeding creamery butter milk to hogs. At one creamery this
year, I fed in all fifty-four hogs. The total weight of these hogs
was 6,385 pounds when they were put into the pen. The hogs
were not my own property; I made a contract with a farmer in
the neighborhood to feed his hogs for four cents a pound, and
furnish the feed and the yards, This was on May 15th. On
October 31st the creamery was closed. I had at that time 11,-
455 pounds of pork, a gain of 5,070. I fed 64,357 pounds of
milk, 207 bushels of corn; the corn costing forty-two cents,
thirty-five and thirty-eight cents a bushel. The milk made me
nineteen and a half cents per hundred. Now, these hogs were
all kinds, large and small, some little pigs and some old sows.
Every once in a while we would take out a few and put a new
lot in, so that nearly every week there was a change made in
the hogs, and we all know that small pigs and large hogs don’t
do well together. We had very poor chances during the sea-
son, but I think the result is very good, nineteen and a half
cents a hundred.

The first of September we put twenty pigs into the yards,
these were young pigs that weighed seventy pounds apiece. We
fed those pigs until October 31st, two months. The average
weight when they were put in was seventy pounds, and when
taken out, one hundred and seventy, a gain of two thousand ©
pounds. ‘They ate fifty-nine bushels of corn at forty-two and
thirty-five cents a bushel, or $24.85 worth. They had 17,157
pounds of buttermilk, That buttermilk brought me thirty-two
cents a hundred.

What is the best plan of feeding ground feed with butter-
milk to hogs at a creamery ?

Should hogs have a wallowing place?

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. AZ.

Should hogs that are raised on creamery buttermilk have a. .
run on clover or other pasture?

We were informed by an intelligent gentleman at Winches-
ter that the way to raise grasses was to raise grasses. Now it
is my firm belief that a hog is a hog, and he will be a hog till
_ time shall be no more. Few creamery men know how to feed
milk*to hogs. The greatest mistake they make, I think, is
feeding too much and not often enough. I think they should be
fed five times per day, and the right proportion, as near as I
have been able to get at it, is 100 bushels of corn and 2,000 .
pounds of milk. Give them no more than they can eat up clean »
at atime. You know how it is when you fill up a large trough
with milk and they drink all they can hold, go and lie down
near the trough, (for they cannot walk very far.) Soon they
will come back, root dirt into the milk, butting it into such con- .
dition that it is not fit for food, and the consequences are the |
hired man comes along, cleans the trough and fills again, losing
great quantities of valuable food. After a hog is full he should _
be allowed to lie down and rest, but as he is a hog he does not ©
like to do so, so long as he knows there is more milk left, and
should there be one belated fellow who has been in the far side
of the pasture looking for grubs come in, both hungry and
thirsty, he knows it, and back to the trough he comes, but can
do nothing but watch the other fellows drink, and listen to the |
music of the milkéflowing down the throat of the other fellow.
This is a hard moment for hog No. 1. For if Bro. Hoard’s ©
nerve theory is good for a Jersey, why not for a Poland China?

DISCUSSION.

Mr. Harrison: “Tell us what you think yourself about hogs
having a wallowing place and clover run, and so on ?”

Mr. Little: “I cannot answer the question: I came here to -
learn that. I have fed hogs at three different creameries. At —
two of these places the hogs had no wallowing places and there
was no grass for them to eat. At my home creamery I had

44 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

plenty of running water and wallowing holes and plenty of grass.
I don’t think my hogs did quite as well there, but as I raised
my own feed I couldn’t tell exactly. I have read from writers
that seem to know what they are talking about that hogs should
not have clover and sour milk at the same time. I don’t know
how this is, but I would like to know.”

Question—“ Did you warm your buttermilk in the winter
‘time or feed it cold ?”

Mr. Little: “‘Always warm the buttermilk. I have a jet
pump in the creamery that pumped the milk out to the hog lot.
The hog lot is above the creamery and I suppose you know how
a jet pump works. You simply turn the steam into the pump
and the force of the steam drives the milk up to the tanks, and
in the hog lot, and at the same time it warms the milk to about
100 degrees, and sometimes higher, of course, that is according
to the elevation, the higher you have to raise it the more steam
it takes and, of course, if it heats it too warm you have to let it
stand a few moments to cool. I think the blood temperature of
a hog is about 85°. Now, you turn cold milk into a hog in the
winter time that has been in the habit of eating it warm and he
will stand there and squeal an hour and won’t touch it. He is
expecting warm milk.”

Mr. Tenney: “Do'you have any trouble about the butter-
milk separating when you warm it ?”
Mr. Little: “When it stands a few hours in the tank the

whey will gather at the top, but when we feed it, we always stir
it thoroughly.”

Mr. Harrison: “ How old do you allow your buttermilk to
be before you feed it ?”

Mr. Little: “Well, when I am around and the feeding is
going on, there is a large quantity of the milk down the hogs,
throats before the last of it is out of the churn. There is a con-
tinuous stream from the churn into the tanks and from the tanks —
into the feeding trough and down the hogs’ throat. As soon as
they have got enough and we are satisfied that they have all

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Ane

they will eat up clean, we shut it off in the tank, and give them
no more for three or four hours.”

Question—“ Do you give them all the corn they want?”

Mr. Little: ‘‘ All the corn they will eat after they drink‘up
their milk. You see some days we have a larger amount of
milk than others and we make sure that they will take all the
milk first because it won’t keep, then we give them what corn
they want.”

Question—“ Don’t you think if you run that into a tank and
mixed wheat middlings with it and let it stand eight.or ten
hours it would be the best feed you could.give a hog?”

Mr. Little: “That is somethiug I don’t know much about.
It is a bad thing to let sour milk stand; it is sour enough as it is
without making it worse. If there is some plan of furnishing
ground feed without letting the buttermilk stand to scur more,
I would like to know what it is. We feed our corn whole, I
don’t know how to give ground feed to hogs without their wast-
ing it.” aa

. Question—“ Would they waste it if you mixed it with the
milk?”

Mr. Little: ‘‘Ifit is mixed with the milk they will take and
swallow it whole, without chewing, and that, I am satisfied is a
bad thing.” |

The President: “For the last two years I have been feed-
ing at one factory from one hundréd to two hundred hogs,
something after this gentleman’s style, excepting the ear corn.
I have substituted middlings, and I think they are very much
better, though I have not the figures to show; yet, I know from
my bank account when I get through that I had made some
money out of it. That is not very good testimony for a mem-
ber of the asssociation to give, but it is a fact. There is no
trouble at allin feeding ground feed, middlings, with the milk.
I have used a jet pump such as this gentleman speaks of and I
always let my milk stand from five to ten hours, not to sour, but
to soak, then they can swallow it whole, and it is in good shape
to digest. I tell my man to never let the hogs get hungry.

46 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

when he sees one wandering around as though he was hungry,
to go and fill up the trough, if it is ten times a day never to let
them get hungry.”

Mr. Harrison: “Do you consider the evidence that they |
are hungry the fact that they squeal?”

The President: ‘ Our hogs in this country don’t squeal.”

Mr. Tenney: “My experience is that a hog will squeal for
buttermilk twenty-three hours out of twenty-four.”

The President: “Not if you have wheat middlings with it.
We would like to hear from Mr. Tenney, who is from near
Champaign, central Illinois, where they raise ten hogs to our
one.”

Mr. Tenney: ‘“ When I first started a creamery I adopted
the plan of buying hogs through the neighborhood, but I found
that I not only bought hogs, but I bought cholera too in every
instance, so after the first year or two I gave up feeding hogs,
and for a year or more kept none at all. This spring I adopted
the plan of raising hogs, and so far this year’s experience has
been profitable. I have sold five or six hundred young hogs,
and I have had no cholera. I have fed buttermilk and ear corn
during the last year, but I have about concluded that feeding a
hog all the ear corn he will eat is too wasteful.”

Mr. F. Cooke, of Iowa: “ Last year we sold from the cream-
ery young hogs to the amount of $482. We fed them about
all the corn they wanted along with the buttermilk. Our but-
termilk runs from the churn through a pipe and down into a ~
large vat, which is connected with the trough projecting into
the pen so that they cannot crawl into it or get mud into it. We
sold off in May, and at intervals of about once a month until the
10th of November, when we sold off every hog we had, and
we realized $980 odd. At the present time we have eighty-
two shoats that will weigh from fifty to two hundred and. twen-
ty-five pounds, according to age. We consider it a success.
The corn that we fed them we soaked in the buttermilk, and
when we didn’t have any ground feed we would put some
shelled corn in and when we had neither shelled nor ground

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 47

we would throw out a few bushels of ear corn. They have a
clover pasture to run in, and a small stream runs through it
where they can wallow. Our pigs never did better.”

Mr. Tenney: “ Won’t you tell us whether you have noticed
any trouble in feeding clover and buttemilk?”

Mr. Cooke: “ None whatever, we have not lost a hog from
any disease whatever.”

Mr. Harrison: “An old gentleman that has raised hogs all
his life was telling me this fall of the various methods he has
pursued in feeding them, and he thinks the most successful is
to feed about all the different kinds of grain that he can get |
ground together, rye, oats, corn and barley, and this mixture
together with buttermilk, he claims has given him better suc-
cess than any other way.”

~Mr. Boyd: “I do raise a few pigs on the farm, but we don’t
make a business of raising hogs. Most of our milk is fed to
calves. We give our pigs mixed ground feed with buttermilk.”

Mr. Hostetter: “ What kind of ground feed do you use?”

Mr. Boyd: “Corn, oats and bran. It makes very nice pork.”

The President: “About this wallowing place for hogs, my
experience is that you can’t make a very neat, clean animal ofa
hog. Mr. Little says a hog is a hog, and I am in the habit of
letting my hogs have anything they want that conduces to their
comfort, and I notice that in a warm day they enjoy getting into
a mud hole. We have a creek large enough for every hog to
get into, and they make all the mud holes they want. I fed
nearly five hundred last summer and didn’t lose a hog.”

Mr. Little: “I don’t know much about this, but sometimes
I think it is a bad thing. All these fancy dairymen say it is a bad
thing for a cow to go into a pond and stand there through the
day, and I suppose cows like it just as well as hogs do. I know
that my hogs, right at home, under my own eye, never do as
well as those of the other creamery, which has no wallowing
place, but there may be other reasons for that. I want to find
somebody who knows about this. We are after facts.”

Mr. Cooke: “You cannot raise a hog if you bring it into

48 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

the parlor. There seems to be a natural element for the hog.
My experience is this, that if a hog is injured in any way and
you give him a good mud hole to wallow in he is all right. If
he gets a cut or a bruise and you let him get into a mud hole
and throw him a cob of corn once in a while he will come out
all right. I have seen a hog that had jumped through a wire
‘fence and been so badly cut that the entrails were almost out,
but there was a mud hole near by and that hog instinctively
made for the mud hole and remained in it six weeks. He came
out finally all right. Of course we had to feed him.”

Mr. Halleck: “I believe when a hog is sick he knows what
he wants, whether he wants to lie in the sunor on the grass or
inthe mud. My best remedy for a hog, no matter what is the mat-
ter with him, is to give him a mud hole, and if there is none about
I make one. I dig a little hole in the ground and put two or ©
three buckets of water in and let him nose around and he will
do the rest of it, and I don’t believe he is stich a fool as to stay
in a mud hole when he is sick unless it is good for him. I never
had a sick hog in my life that was not helped by a mud hole if
there was an opportunity to turn him out.”

Mr. Lamb: “The virtue in the mud hole to the hog is noth-
ing more than anything else that will take the fever out. If the
hog has a sore and you put wet clay on it it will take the in-
flamation out, and I don’t think there is anything better. But
if they can get the coolness and moisture to take out the fever
in any way, that is what they are after. When I came to Illi-
nois I raised a great many hogs; I went down in a slough and |
took scoops and made a regular wallowing place and the hogs
would go down there in the morning in hot. weather and lie
nearly all day and be covered with mud all over them, and I
thought it was bad practice. I dtd not think the hogs did as
well as they ought to. I took them away from there and fixed
a place in my tank where I always leave enough water in un-
_ derneath so the hogs can get into it to drink if they want to,
and I am satisfied my hogs have done better. I think a hog
will go into a mud holein hot weather and stay too long at a time. ©

_ ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 49

He gets chilled. Hogs want a nice place to lie and there is nothing
better than the ground, but they want shade, Through the sum-
mer I feed my hogs right out in the clover field. In the first
placé I take and mix the shelled corn and oats and a little bran.
I have a patent trough that holds about two hundred and fifty
bushels. There is a board placed so that just enough will come
into the trough for them to eat and not waste it, and they will eat
what they want and go in the shade and lie down.”

Mr. Bugher: “There is one thing that has been forgotten
here which is very important to hogs, and that is salt. I have
found salt a very good substitute for wallowing, for the reason
that it has a tendency to keep hogs cool. Four different times _
I have had my hogs attacked with cholera and I have stopped it
with salt and slack every time. ‘There is hardly one farmer in
a hundred that feeds enough salt to his hogs, or feeds it with
enough regularity. I give my hogs salt, and another good
thing is siftings of coal. They will go for that. Fresh lime isa
good thing too. I had some trouble when I changed pasture
once and lime and water stopped it right away. If a person
will feed salt and some of this coal dust, it will prove beneficial.
It seems to be something that a hog wants. I feed salt once a
week.”

The President: ““ Why don’t you feed it once a month? ”

Mr. Bugher: “Because I think it is too long.”

The President: “ Why not every other day?”

Mr. Bugher: “ Because it is too much work.” :

The President: “The point is here: Would it be much
better to keep the salt right before the hogs, just the way that
all straight up and down cattle feeders now keep salt Bete
their cattle all the time?”

Mr. Moffatt: ““ We have a disease that is going around now
that has taken from this county already $15,000 worth of our
property and we are anxious to gain any information we can on
this subject of feeding hogs. I have been so unfortunate as to
have had hog cholera in my herd four times, and I differ from
the gentleman that considers salt a great panacea in that respect,

50 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,

because I have always kept salt lying by my hogs just the same
as my cattle. Now, I claim that a hog in his original state is
one of the most cleanly animals we have, and we should keep
our hogs in as good and cleanly a condition as we can, and ‘will
thereby save them from disease toa great extent. If it gets in
among your herd, my experience is, that you have got it until
you clear them from your yard. You cannot get rid of it, with-
out the germ, the bacteria is destroyed, and that has been known
to lie in the ground from six weeks to one year.”

Mr. Bugher: ‘“’The gentleman says he has tried salt to
prevent hog cholera and he considers it a failure. Now, I .
have had some experience myself in that line. The cholera
broke out among my hogs and I went up to look at them and
I said to my boys, “these hogs havn’t had salt enough.” “Well,”
my boys said, “there’s plenty of it lying around.” “ Yes,”
said IJ, “but it is not where I want it. I have no use for it in
the trough, I want it in the hog.” And I salted the skim-milk
thoroughly and gave it to all of them, including some that could
not open their mouth.. I got them to the trough where the
milk was with plenty of salt and ashes in it, and filled them up
and I didn’t lose another hog. Hogs should have salt every
day.”

Mr. Little: “I have been feeding hogs about ten years, and
whilst my neighbors all about me have lost hogs by the cholera
I never yet have lost one. I believe milk is a sure cure or pre-
ventive for hog cholera, and this matter of coal slack I believe
is a grand thing, also the salt. My father has been in this
country about forty-five years and he never has lost hogs by
cholera, and he never allowed himself to be out of coal slack or
salt. I had a very nice bunch of shoats a few years ago, some-
thing over thirty of them. I got careless about feeding slack
and they took to coughing. I never heard hogs cough so in
my life, they just simply roared, it seemed as if they all had the
croup and I[ was alarmed about it. I went out and gave them
a few shovels full of slack; threw it in their yard. In twenty-
four hours there was not a hog in that lot coughing,—not one.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 51

Well they went for a few days and then all commenced cough-
ing again. I gave them more slack and the cough stopped
again. I kept it up and after a little they quit coughing entirely.”

The President: “I had a different experience. I had thirty-
four as fine shoats as ever I had in my life and I fed slack and
buttermilk to them and they all died but six.”

I want to say that the reasons that hold good for keeping
cows out of muddy water will not hold good in keeping hogs
out of the mud. One reason is that you don’t want the cow to
drink the filthy water and spoil the milk, and another thing we
want her eating all the time, we can’t afford the time for her to
stand in the water and switch flies.”

THE PIG IN RELATION TO THE DAIRY.

BY SANDERS SPENCER, OF HOLYWELL MANOR, ENGLAND.
(Excerpts from address to British Dairy Farmers’ Association.)

It is a matter of surprise that so little progress has of late
years been made by farmers generally in pig breeding and
dairying, after attention has been so repeatedly called to the
vast importance of these industries.

Until recently, by far the greatest competitor in pig-raising
and feeding was America, a country in which, for the last three
or four years, more pigs have died from hog cholera and other
diseases than have been raised in the British Isles during the
Same period of time. From this unsanitary state, from the in-
crease of population, and from other causes, the production of
pork has decreased, and the price in the States increased, whilst
much of the pork product which has been shipped to Europe
has been simply concentrated maize, a compound which does
not commend itself to the tastes of those who have had an op-
portunity of enjoying pork manufactured from milk, oatmeal,
wheatmeal, peameal and potatoes. Bacon and hams made
from pigs fed on the latter foods are fit for the gods,

52 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

THE BREEDING AND MANAGEMENT OF PIGS.

On this part of my subject I feel more confidence in speak-
ing, as although I have not had to deal with any very iarge
quantity of dairy offal—during the twenty-five years in which I
have paid considerable attention to the breeding and rearing of
pigs—yet I have found skim-milk of such immense advantage,
not only for the young pigs, but for getting up show pigs (and,
to win prizes under the present system of judging, they must be
much got up), that I have no hesitation in saying that dairy pro-
duce and attention are the two best allies of the successful pig
rearer, feeder, and exhibitor. It is scarcely necessary to weary
you with a long and minute account of the way in which I man-
age my pigs, as this has so often been treated upon in one or
other of our stock or agricultural papers. Briefly stated, the
objects at which I have aimed have been to procure the best
possible pigs of their variety, and rear them in as natural a
manner as possible to obtain complete success. I am now
speaking of pigs for stock purposes. Of course the treatment
of pigs for the show pen will vary somewhat, as with many ex-
hibitors expense is no object; but even for this purpose it will
be found advisable to keep the sires, the dams, and the bon-
hams in good store condition. Next to good foud, with milk |
for the young pigs, I know of no greater aid in the attamment
of a healthy state in pig life than exercise, which also tends to
develop muscle and lean meat, instead of fat, thus causing them ~
to approach more nearly to the deau zdeal pig of the bacon-curer,
I would even go so far as to say that if pigs of the small and
early maturing varieties had been forced to take a certain
amount of exercise when they were young, instead of being
forced with fattening’ food, there would have been less reason for -
complaining of the small litters which they reared and of the
much greater proportion of fat than of lean meat in their carcasses.
Skim milk may be beneficially employed as soon as the sow has
finished farrowing. ‘Two or three pints of it may be heated,
mixed with sharps, and given to the sow new milk warm. In

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 53

many cases its use may be continued to the sow until the pigs
are weaned, but it will sometimes be found that pure or highly
bred piglings will suffer from scouring or diarrhoea if the
mothers be fed on any great quantity of milk until the little ones
are some four weeks old. Diarrhoea appears to arise from the
sows milk becoming either toorich or too profuse in quantity
and thus causing indigestion. ‘The little pigs will begin to feed
when they are about a month old; they should then be fed apart
from the sow with skim milk and a small quantity of unground
oats or wheat. This can be arranged either by allowing the
suckers to have the run of an adjoining pen, or by turning the
sow out for an hour or so, either into a straw-yard, or, better
still, on to a pasture. The quantity of food given to the pigs,
besides that which they obtain with the sow, may be gradually
increased until they reach seven or eight weeks old, when they
will be ready to be weaned. If the pigs are not intended for
breeding purposes, they should be attended to when they are
about six weeks old.

In order to produce the finest quality of pork for the bacon-
curerim the most economical manner, it will be found necessary
to begin the fatting process as soon as the pigs are weaned, or
in other words, never allow them to get a check through stint-
ing their food. Skim milk, with miller’s offal, a few peas or oats,
and later on, as the pigs grow stronger, gradually add barley
meal and Smith’s cocoa-nut meal (in the proportion of four parts
barley meal and to one cocoa-nut meal), with milk or whey,
until these become the main food, as the pigs reach the weight
of 200 pounds alive, and fit for the bacon curer; this should be
when they are seven to nine months old—you then obtain car-
cases of juicy, tender, lean meat, with a small proportion of fat.
Maize is very much used by some persons, but the pigs fattened
wholly on it are not so saleable, nor, at the present price of
barley, so profitable to the feeder. Little pigs will thrive well
on maize meal, provided it is steamed or boiled, then mixed
with skim milk and given new-milk warm. Some persons
strongly advocate the steaming or cooking of the corn or meal |

54 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

given to the fiatting pigs; I do not think it necessary nor profit-
able. ek |

I need scarcely say that it is necessary to cook all potatoes
given to pigs.

The most profitable breed of pig to keep is undoubtedly that
breed which will produce, from a given quantity of food, the
greatest weight of pork which will realize the highest price.

THE VALUE OF DAIRY “CE

I feel sure that I make it as an acknowledged fact that skim
milk, buttermilk and whey are of considerable value in the
rearing and fatting of pigs, and also that there is a great divers-.
ity of opinion as to their value for that purpose. I have the
records of numbers of experiments which have been made in
America and Germany for the purpose of arriving at their feed-
ing value, but unfortunately in most cases the pigs have either
been fed solely on the skim milk, or, if with other foods, suffi-
cient care has not been taken, so that the milk or whey were
credited only with the gain due to their addition tu the meal or
other food, the plan adopted being to deduct the cost of the
meal, attendance, &c., and to credit the dairy offal with the
profit. It will be generally admitted that skim milk, buttermilk,
and whey are not alone a complete or profitable food for pigs,
but that when added to meal or potatoes a much greater in- |
crease in growth and in meat is obtained than if the pigs were -
fed simply on the meal and potatoes, or on the skim milk.

If I were to give these experiments in detail it would only
add to the length of a paper already too long.. I will therefore
merely state that, after having carefully studied these experi-
ments, I have failed to obtain much information as to the value
of dairy offal for pig-feeding. ‘The results arrived at are so
diverse. ‘Take, for instance, the use of skim milk: one experi-
menter gives figures which, to his mind, conclusively prove
that skim milk is not worth more than 3(d. per gallon, whilst
another equally conscientious person will assert that the results

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 55:

of his own experiments leave not the slightest doubt that one
gallon of skim milk will produce pork of the value of 34d.
Again, as to weight of skim milk required to give an increase
of lb. in the live weight of a pig, one experiment made it ap-
pear that 12 Ibs. of skim milk were sufficient, whilst another,
apparently carried out as carefully, showed that 2 3 lbs. of skim
milk were consumed for each pound of increase in live weight.
As far as I can judge from my Own experience and that of
my friends who have paid some attention to this subject, I should
estimate the value of skim milk for pig-rearing and feeding at
14d. to 2d. per gallon (according to price of other food), pro-
viding that proper care is taken to give to the pigs other food
which contains a good proportion of the fat, &c., of which skim
milk is deficient.
If it be necessary to add to skim milk cocoanut meal, or
_ maize, barley, rice, palm-nut, or other meals to enrich it, how
much more needful is it when feeding pigs on buttermilk or
_whey. To make this evident I give the following as the aver-
_ age of eighteen analyses of whey made by the late Dr. Voelcker:

Water us a i ae ast 93.02
Butter (pure fat)... ee Ae an 38
Albuminous compounds ... ie bee 07
Milk-sugar and lactic acid a se 4.98
Mineral matter (ash) 70

| 100.00

In the feeding of whey to pigs we find science and practice
in agreement, as proved by the extensive experience of Mr.
John Platt, a member of the firm of Messrs. Platt and Dobell,
who are carrying on a large cheese factory at Wem, in Shrop-
shire. In response to my invitation Mr. Platt very kindly gave
me a long and most interesting account of the pig-feeding car-
ried on by his firm. In the year 1884 they fatted 1,300 pigs
which were sold for some £6,500. £3,000 worth of meal was
used, besides an unknown quantity of whey. If we take £2,600
as the cost price of pigs, this leaves the sum of £go0, and the

|

56 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

value of the manure, as profit and to pay for attendance, the
whey, and interest on money. It is, of course, impossible to
allot the gain to the meal or to the whey; but this we can claim
—that if there had been no whey the pigs would not have been
fattened. In 1885 and 1886 outbreaks of swine fever occurred
in newly-bought lots of pigs; this necessitated the clearing out
of half-fattened pigs, so that the pig-fatting in these years re-
sulted in a loss. :

Mr. Platt considers that factory whey, if fed alone, is of very
little value. In proof of this he gives an experiment made with
fifty pigs weighing from 100 lbs. to 120 lbs. ‘These were fed
on as much whey as they chose to eat, consuming about 2%
‘tons weight of whey per day; or, as Mr. Platt added: ‘“ Each
pig drank its own weight in whey every day, and only increased
in value 6d. to od. per week.”

Mr. T. Carrington Smith, a gentleman who is well known
as a most careful observer, has very kindly sent me a copy of
his pig-feeding account for 31 years. The yearly average num-
ber of pigs fattened was 45, of bags of meal consumed 95, and
the profit £55 18s. 7d. Mr. Carrington Smith points out that
after making allowance for attendance, value of manure, &c., he
considered that the whey resulting from each cow has been
worth 30s. a year for pig-fatting.

Both these gentlemen complain most bitterly of the serious
loss which swine fever has occasioned them, and to the great
hindrance it is to the successful carrying on of cheese-making.
If our political friends who pretend to be so desirous of provid-
ing allotments, cow plots, and cows for the laborers, were to
take steps to stamp out swine fever, their efforts would be much
more appreciated and: much more beneficial to the artisan, the
laborer, and the dairy farmer. In fact, unless the country is
cleared of swine fever it will be impossible for our small dairy
farmers to carry on their operations profitably, as many of them
look to their pigs which consume the dairy offal to pay the rent.
I would venture to point out that in estimating the value of
skim milk, whey, &c., we must not. only take their intrinsic

|
:
q
;

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 57

value as meat makers, but we must also credit them with the
increased return obtained from the other foods when fed to pigs
with milk, whey, &c. That this is the case does not admit of a
doubt.

In conclusion, I cannot do better than quote a paragraph from
a letter received from one of the oldest members of the British
Dairy Farmers’ Association, Mr. T. Nuttall, who wrote: “That
the pig is necessary as a most important factor in the successful
carrying on of a dairy business needs no assertion from me, for
unless the offal from a dairy is properly and profitably utilized
one of the sources of profit is missed.” That is, I believe, the
opinion of all present, who will, I trust, more readily excuse the
extreme length of this paper when they consider the great im-
portance of “‘ The Pig in relation to the Dairy.”

The convention adjourned to meet at 8 o’clock the same
evening.

EVENING SESSION.

Convention met pursuant to adjournment at 8 o’clock Pp. M.,
same day.

Music—“ Welcome,” male quartette; Dr. Cogswell, Messrs.
Fischer, Sherk and Heckler.

The secretary read the following letter from Gov. Ovlesby:

SPRINGFIELD, IIl., Nov. 21, 1887.
R. Lzespinasse, Esq., Szec’y StaTE DAIRYMEN’s ASSOCIATION,
Cuicaco, ILu:

Dear Sir—I regret exceedingly that it will not be possible
for me, under existing arrangements, to attend the next Illinois
State Dairymen’s Association, to be held at Mt. Carroll, r4th to
16th of December inclusive.

It would afford me great pleasure to attend one of those
associations. The subject is one of great interest to the entire
population of our state, and as I expect to go to farming (indeed,
am farming now) at the close of my term, a little knowledge
upon the subject of making butter and cheese, taking care of

58 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. —

milk, raising the right sort of cows for that purpose, and taking
care of them through the summer and winter season, is well cal-

culated to help my limited knowledge upon the subject.
Please express to the officers and directors of this associa-
tion, my regrets and excuses for not being able to be with them.
Yours respectfully, R, J. OGLEsBY.

The appointment of committees was announced as follows:

NVominations—W. H. Hintze, L. M. Potter, C. F. Tenney.

Oleomargarine—Hon. John Stewart, H. B. Gurler, R.
Lespinasse, D. W. Little, John Warne.

Implements—E. E. Garfield, T. H. Baker, A. M. Todson.

Fesolutions—Jules Lumbard, D. W. Wilson, John Boyd, N.
E. Dillie, J. H. Momard.

Cream—J. Y. Sawyer, Jr., E. E. Chester, J. B. Bertolet.

THE SECRETARY:

Ladies and Gentlemen—The nineteenth century is a marked
period of strong individualities and specific specialties, It is an
age of action and progress, and also a time of thought. Itis an
age in which the practical application of study and intelligence
to the daily avocations of men and women is recognized as an
absolute necessity to success and perfect, happy homes.

In the struggle towards the goals of perfection and the sum-
mit of sometimes unrealized ambition, many things have arisen
to either cheer us or pull us down on the way. Among the
strongest pillars of the temple and the most powerful to incite
the men and women of the farm to more earnest and intelligent
deeds, have stood and stand to-day the agricultural and dairy
newspapers of the United States, under the direction of ener-
getic, practical and enterprising men, who have taken much
pride in their work and ofttimes derived more glory than shekels
for their incessant efforts, nidnight studies and words of wisdom.

The divine promise that the harvest shali not fail, stands
good as in primeval times, but the effect of an intelligent and
timely sowing, the effect of a sensible application of wondrous

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 59

improvements and progressive ways will show a marked differ-
ence in the results of individual harvests. The science of the
farmer, like that ofmen of the learned professions, is progressive,
and his onward march in the career of improvement, if not so
brilliant, is equally decided. The agricultural press of our
country has educated the popular mind and opened the avenues
of knowledge, which our agriculturists have followed in search
of better practices, better means, better intelligence. It has
worked a mighty revolution in methods of tillages of dairying,
the use of labor-saving apparatus, tools, seeds and plants, the
rearing of finer bred animals specially adapted to the end sought,
in a word, it has been a safe beacon light.

The agricultural interests of the country owe a debt of untold
magnitude to the talent, industry and honesty of the agricul-
tural press, for under a wide diffusion of the humanizing influ-
ence of intelligence, the generation of slaving farmer has per-
ceptibly died out.

Among the most noted representative journals in the field of
American agriculture, our Illinois agricultural and dairy news-
papers are specially to be mentioned. The board of directors of
the Illinois State Dairymen’s Association addressed special invita-
ions to veterans to these join with us inthis feast of reason and you
have noticed before this time that our programme embraces the
names of four of our Illinois newspaper representatives, who
have promised to address us on prominent subjects, full of vitality
and interest. |

Ladies and gentlemen, I now have the pleasure to introduce
Hon. Milton George, of the Western Fural, Chicago, a repre-
sentative farmer as well as representative agricultural newspaper

man.

60 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

DAIRY INTERESTS AS THEY RELATE TO OTHER
BRANCHES OF AGRICULTURE.

Mitton GeorcE, Esq., Editor Western Rural, Chicago:

The barbarous and half civilized races of the Orient may
have been content with the lacteal product of the goat or the
camel, but with the civilized peoples from the patriarchal days
of Abraham to the present time, the dairy business has figured
as a-prominent feature in agricultural pursuits, as it relates to
that branch represented by the cattle interest. In fact, the cow
for a long period of time has held the intimate relation to house-
hold economy, as a sort of family step-mother, or did while the
butter and cheese were made from milk and cream.

A wholesale rivalry has stimulated the industry in the direc-
tion of attaining the highest degree of excellence. The advance-
ment has been marvelous during the past twenty years, not only

in the magnitude of the business, but in the uniform andimproved
quality of the product. The time, labor and patience -neces-
sary to attain these results have been enormous, and at the
propitious moment when American dairy products were gaining
the favor and confidence of home and foreign consumers, and a
market found at remunerative prices, there arose a satanic rival
in the form of butter imitations. Not a productive rivalry, but
‘a competition born of modern science, backed by insatiable greed
of capital, by which the refuse fats of any dead or decaying
animals may be converted, with other adulterations, into the
appearance of pure butter, cheese or lard. The frauds should
be entirely prohibited, though we have not taken this radical
position publicly before, by strict laws and severe penalties
and should include all food adulterations. In spite of all the
legislation we have had upon the subject in our efforts to regu-
late the manufacture and sale of the stuff, consumers are eating
it by the ton in Chicago and elsewhere without knowing it. The
law stops at the critical point. Hotel keepers, restaurant and
boarding house keepers are not compelled by the law to inform

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 61

their boarders that the tasteless, therefore innocent looking mix-
ture, called butter, costs them a few cents per pound less than
the pure article would cost and that they are defrauding their
customers to that extent.

Having gone into partnership with the bogus butter makers,
on the regulation plan of license, the rich philanthropists of the
great cities have been encouraged to try their skill on the lard so
that a very little fat of swine goes a great way toward greasing
the pastry products of the world; and the time is near at hand
when the question of commercial lards for domestic purposes
will be settled. The mysteries of stock yard operations are
_ gradually being revealed to consumers and the prejudice against
the beautifully white oleo for pie crust is increasing. In the face
of all this, the selfishness ot the beef and pork producers en-
courages them to believe that the adulterations of butter will
make their business more profitable, which is a mistaken idea.
If any one branch of agriculture suffers, by reason of unfair
competition, all alike suffer.
| In agricultural resources, ours is a marvelous country. Con-

fine the productive capacity of our vast land area toa single
product, and there would be a ruinous glut in the markets ofthe
entire world as far as they could be reached, but let the economic
law of a diversity of crops prevail, and an active prosperity will
take the place of stagnation in business.

There are mighty forces in this nation, directly at work
against the farmers, inthe form of organized capital. Is it not
imperative that the productive classes stand together for self-
protection and mutual interest? Those engaged in any one
branch of agriculture should be interested in the success of all
the others.

The first duty the producers of this country owe to them-
selves is to abolish the bogus butter fraud and every other fraud
upon ‘honest production, in the form of food adulteration, by
strict prohibitory laws. ‘The reason for such legislation is obvi-
‘ous. ‘The competition is an unfair one and should not be per-
‘mitted. The health of consumers:is endangered. The commer-

62 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,

cial honor of the nation is at stake, We are losing our trade
with foreign countries, owing to the uncertain character of our
products. Business integrity is at a low ebb at the present time
in this country, and the fact that these frauds are perpetrated by
men prominent in business and social circles inflicts upon society
baneful influences which are far reaching and dangerous to our
future well-being as a nation. Not dairymen alone, but all
branches of agriculture sufler by these frauds.

If our dairy interest could be protected and so encouraged
that its development and growth could continue in the future as
it has during the past quarter of a century, it would do more to
relieve the other branches of agriculture from the present de-
pression than any other possible agency. No other branch of ©
husbandry does so much to promote and preserve the fertility
of the soil as the dairy. The dairy then, to a good degree,
forms the basis upon which rests the prosperity of other pro-
ductive industries. Beef and pork producers would be relieved
of a ruinous competition by the extended area devoted to the
production of milk, butter and cheese.

The principal source. of the prosperity and wealth of our
country is dependent upon the surplus which we send abroad of
our products. Our farmers may plant, sow and cultivate the
the soil and thus put in operation the forces of nature by which.
the grains and grasses are prduced. ‘These constitute the raw
materials in agriculture, but the process which converts them
into the more concentrated and valuable product of butter and
cheese, requires a higher art than the mere cultivation of the
soil, to produce them, and when these articles reach foreign
markets, their uniformity of quality and high character should
represent a standard of excellence for American honesty as well
as the character of her agricultural products. |

The character of the foods intended for human stomachs, is
too lightly passed over by the slip-shod methods of our people.
If the bogus butters are wholesome and legitimate mixtures, in
all their filthiness, why should the farmers be compelled to devote |
their time, energies and skill necessary to produce a faultless

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. — 63

article in the honest product? Why are consumers so particular
about the nicety of real butter and then manifest so little interest
in the fact that the butter markets are being filled with the neu-_
tral oils from the refuse tanks and garbage boxes of the back
alleys of the great cities? Are the noses the only organ of
consumers. which is to be consulted on questions of discrimina-
tion while the stomach is bemg made the dumping ground of
that which is vile and insidious in character? If we applied a
little of the practical and common sense methods in the selec-
tion and character of our own foods, we would be more likely
to carry the same intelligent thought into the care of domestic
animals. We believe that too little attention is paid to the con-
stituent elements of the foods provided for the stock upon our
farms, for the promotion of their health, and for the reason that
they, the animals, constitute a portion of our food supplies. The
general farmer, as well as dairymen, have more or less to do
with domestic animals, and should pay more attention than now
prevails among them to the relations which exist between food
elements and animal growth and development, or how the milk
of cows may be affected detrimentally by such lack of knowledge.
Too much is done in this world by force of habit. In fact,

he is a brave man and full of inventive resources, who is_able to
break loose from old customs and adopt the new and improved
methods. Some of the foreign markets have been closed against
our pork, owing to the discredit brought upon it by the diseased
‘conditions of our swine, and the delusion that an insidious plague
is abroad in the ‘land, decimating the herds. The destructive
character of the disease is not an active one at all, but passive
in its nature. There is a law of compensation pervading the
universe.. In all nature the relations which one part of creation
bears to another are hospitable in a sense of conservation. Air,
earth and water teem with nature’s scavengers in the form of
devouring parasites to put out of the way whatever is deficient
in the living force necessary for vigorous self-sustainment. Dis-
ease is the degenerate condition of an animal which becomes the
battle ground between the organism and bacteria which take

64 ILLINOIS STATE. DAIRYMEN’S ASSOCIATION.

possession. In the strife for existence it is a survival of the
fittest. Nature, when her laws are obeyed and her conserving
forces have untrammeled play, fortifies the system against the
undermining attacks of these parasites. In fact they become
food for the healthy animal life. It is only when nature’s laws
are violated by irregularities that animals lose their grip on
life and succomb to the scavenger hosts ever wating to prey
upon weak physical organism. Parasites are not the cause of
disease, but the results of wrong conditions of food and care.
Poorly ventilated stables, bad sanitary surroundings, unwhole-
some and indigestible foods prepare the way for the ravages of
these dreaded bacteria. It is health and happiness to the human
family; it is money in the pockets of the breeders of domestic
animals, to understand the act in harmony with the natural law.

The muscular and bony structure of an animal constitutes
the vital machinery, and unless nourishment is provided suited
to its needs, organized existence is assimilated into the lower
forms of scavenger life.

The too much corn diet is the curse of American methods
of feeding domestic animals. Corn contains little else than
starch, which is carbonaceous or fat forming and is an excellent
product for that purpose as long as the powers of assimilation
can be maintained.

For dairy cows, all growing stock and work horses, ‘the
potentiality of the foods lies in the line of the phosphates and
nitrogenous elements, a large proportion of which should consti-
tute the regular diet.

There is nothing more sensitive to these wrong conditions
than the products of the dairy. Diseased germs are transmitted
with the milk from unhealthy cows, which forms a destructive
element in the product.

In conclusion will say that all farmers in their respective
capacities should stand in hospitable relations to each other; lay
aside all selfish motives and organize for their mutual good. The
narrowness of partisan prejudices should no longer stand in the
way of political action when such action is necessary. While

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 65

agriculture is the basis of the wealth of this nation, the produc-
ers of wealth is the only class not thoroughly organized. When
the farmer goes into the markets to buy the necessaries of life,
he meets combinations controlling the price of coal, sugar, coffee,
petroleum, lumber and even the circulating medium in the form
of money, as the instrument by which he pays. Add to these
the increased cost of high tariff duties, and compare them with
existing prices for farm produce. When he goes into the mar- ’
ket to dispose of the results of his labor, he is again confronted
by capital combined against him in the form of elevator rings,
grain buyers’ associations, the stock yard monopoly, board of
trade gamblers, railroad discriminations and grievous extortions
by railroad management generally. Unless the producers exert
themselves in their own behalf in demanding their rights, who
will do it for them?

While capital is combining for the purpose of taking undue ad-
vantage of the productive classes, is it not proper that the produc-
ers combine for self-preservation and mutual protection? Isit not
possible for the dairymen to join the organized forces of pro-
ductive industry and finda market tor their dairy products
through other channels of trade than those in contact with the
bogus materials now so deceptive to consumers and disastrous to
the dairy interest?

Mitton GeorGE, Publisher 7) We Western Feural, Chicago.

Music—“ Sailing ”’—Solo; by Miss Fern C. Frazer.

WOMEN’S RIGHTS ON THE FARM.

Mrs. VENA Mackay BEEpDE, Chadwick, IIl.:

We suppose the men grow sort of tired of this cry of Wo-
man’s Rights, but then, if they would stop one moment to think,
they must see that women have rights to be looked after just as
well as men, We women do not object to men looking after
their rights, and what is more we lend a helping hand.

66 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Women have played no small part in gaining our national
rights for man. >

Man is continually asserting and demanding his rights, and
we suppose he will continue doing so to the end of time.
Woman has the same right, and of course she wants a helping
hand. Mutual help for mutual good.

Men do not monopolize all the rights. We women have a
share, and we are not satisfied. At present the demand seems
to be for an equal share. When that shall have been gained, no
doubt, in accordance with woman’s aggressive and progressive
nature she will demand greater rights than man.

It looks as though the right of suffrage for woman is about
as near as civil service reform question, the trouble about this
voting business is, the men think the women are not ready to
vote. ‘They say, ‘ whenever the women are ready to vote they
can vote. ”Now we women know better; it’s the men who are
not ready for the women to vote. Whenever the men are ready
for us to vote we can vote, and no sooner. Man’s belief, very
naturally, is made up of his desires; he does not want woman to
vote, so he believes she ought not to. Then a man is forever
taking the dark side of this voting question; he doesn’t see how
it can be managed. Perhaps if we could put ourselves in man’s
place and think as he thinks, we should dislike very much to
think of hurrying home before noon on presidential election day
to take care of things at home, while wife and daughters went to
vote in the afternoon. But why couldn’t the brighter side pre-
‘sent itself as easily. Why couldn’t he be thinking of the
pleasure of taking wife and daughters with him to the polls; so
many more votes from his family—one, two, three, tour more
votes for

However, we must let Mrs. Livermore, S. B. Anthony and
all the others who know how, talk the men into the voting
business; only we wish they would hurry them up a little to
give us a chance to vote on the temperance question.

The men know very well that woman is ready for that ques-
tion and that she would vote soberly and intelligently if the

ILILNOIS STATE DAIRYMEN’S ASSOCIATION. 67

opportunity were hers; that is more than could be said of a
large share of men who vote on the temperance question.

Our farmers have been, and are, too shiftless for anything
about the saloon existing in the towns about us.

If we farmers’ wives and daughters had the right to vote we
wouldn’t stand by so quietly and foot the largest share of the
bills that intemperance makes, besides suffering the effects of the
saloon in our homes—and not have one word to say as to
whether the saloon shall exist or not in these towns about us;
but that’s the way our farmers do, and we think they ought to
be looking after their rights in that direction.

But then it seems a little out of place talking about intem-
perance at such a time as this. ‘The very name, Dairymen’s
Association, is so suggestive of good rich milk and fresh butter,
that we can’t help wishing that these people who drink beer
and whisky for the health would take instead a glass of good,
rich Jersey milk as they would a glass of beer; more likely they
would get well and stay well.

And if these men in the towns who spend their scarce nick-
els for beer, whisky, tobacco and billiards, would first supply
their families with what was needed of good milk and butter, it
would revolutionize the world. Only think of the prospects of
the dairy business!

If the laboring classes in our large cities did not spend so
much of their earnings in the saloon oleomargarine would never
have been invented. If a large share of the earnings go for
whisky, what is left has to be made the most of in their
families and of course good milk and fresh butter are luxuries
not to be thought of. Oleomargarine and butterine have to be
invented to take the place of butter. Bad whisky is manufac-
factured for the same reason. Pure whisky costs too much; so
viler, more poisonous stuff takes its place.

If our farmers who are in the habit of spending their nickels
in the saloon and billiard hall, would, instead, use the money in
fixing conveniences to help wives and daughters make gilt-

68 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

edged butter, what a step that would make in the progress of
- civilization!

Our farmers’ wives and daughters, as a class, are most earn-
estly opposed to the liquor business. They help earn this
money that goes for intoxicating drinks—if the husband and
father is a drunkard they earn most of it. But the wasted
money is only a small part. Now who says they have no right
to want to vote the saloon out of existence?

Perhaps there is no other vocation where the need of equal
rights is more plainly to be seen than on our American farms.
As a rule our women on the farm work just as hard as the men
do. ‘This is one of woman’s undisputed rights; it usually does
not discommode nor interfere with man’s comforts in any way
to have a woman work as hard as he does. Woman does not
find fault about it either, as long as she receives equal pay for
equal work. All favors gratefully received.

A woman has just as much right to work for a living as a
man. It is as disgusting to see an idle, aimless woman as an
idle, aimless man, A shiftless farmer’s wife is as bad as a shift-
less farmer husband. But isn’t it unfortunate to see a shiftless,
good-for-nothing man married to a good, thrifty woman, and
vice versa—two houses spoiled where one would be enough.

Farmers’ wives and daughters are necessarily hard workers.
A large share of our farmers are debtors, and many homes are
to be paid for by practicing the strictest economy. Good help is
scarce; children have to be fed, clothed and sent to school. The
tendency is for our women to over-work: |

“ Does the road wind up hill all the way ?
Yes, to the very end.
Will the day’s journey take the whole day long P
From morm till night, my friend.”

This is the average woman’s work poetically expressed.
It means that that she works hard physically and mentally—yes,
mentally we say—for a woman who takes care of a house,
washes, irons, cooks the food, looks after the dairy, sews for a

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 69

family of six, eight, or possibly a dozen, and all this often with
less fatigue than the woman who does nothing feels, who says
she does not work mentally?

And yet we feel there is considerable room for improve-
ment in the mental part of the work. The temptation is great
to allow household and other cares to crowd out much of read-
ing and study that is certainly an influence that tends to lift us
above our own little narrow worlds. Women have no more
right to neglect the cultivation of the mind than men have.

As a rule, farmers agree that a farmer’s wife earns her bread
and butter. But judging from the actions of many of them they
believe she earns nothing more. Their actions say: “ Well,
our wives and daughters do lots of work; they make our homes
pleasant places to stay in, and it would be a hard, dull world
without them. But pshaw! their work is easy, and does not
count money. A woman doesn’t know how to handle money
anyhow.” Such a thinker ought to do the housework a week,
for even a small family, to have his ideas reformed somewhat.
Or, if he should prefer it, hire the work done for a year that is
done by his wife and see if a shortage in income did not appear
from more than one direction. We have observed that the more
a man knows by actual experience of housework, the more
respect he has for that part of “‘woman’s sphere.” ‘The sense
of justice is just as keen in woman as it is in man.

We never could understand why there should be any differ-
ing between a farmer and wife about money matters, when both
work just as hard as they can, both are saving persons, and are
working for a common purpose. Now, why should one more
than the other have the entire say about every dollar that leaves
the purse? It is simply exasperating to hear a woman begging
of her husband for money that is her own by actual earning;
and it is as exasperating for a man to beg of his wife for money.
It is not so common, but we have known women to hold the
purse strings as selfiishly as ever did any man.

A woman has a right to know at all times how she is situated
financially, and then, naturally, she asks herself the questions, as

70! ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

do the men: Shall I spend this money? Can I afford it? and so
on. However, if either has to hold the purse, that one is the
wife, for several reasons; generally she is the more saving; she
is almost entirely free from the use of intoxicating drinks and
tobacco; she is not expected to treat her neighbors when she
meets them on the street in town. Ifa man had to ask his wife
for every nickel he spends in drink and tobacco for treats the
treating business would cease before many years.

Another place on the farm where equal rights are needed is in
the remuneration for work among boys and girls. Usually the
farmer pays his son at least the wages of a hired man when he
is able to do a man’s work. This is right. John is learning
something of what it costs to live, one the earlier he learns this
the better.

Daughter Jane is needed in the house as much as John is
out in the field. She works long and faithfully, often adding
outdoor work to her many indoor duties. But, how often do
we find Jane receiving anything more than board and clothing
for her works. If she wants money she must hire out, teach,
clerk in a store, sew, or do any other work that brings a salary.
Jane’s life on a farm is a very independent life as far as work is
concerned.

The boundary lines of woman’s sphere are very indefinite
indeed. Our farmer girls are expected to be good housekeepers
and good house women. ‘They can be good musicians and good
dairy maids. ‘They can be good artists and take care of the
poultry, cows, the calves, and the pigs. They have the right
to do any farm work that duty or choice demands, and strength
permits, and they have as much right to demand pay for their
work as our farmer boys have. :

We need refined, educated women on the farm as they are
needed everywhere. There is no more need of Jande leaving
the farm to engage in teaching or any other profession in order
to make use of a good education than there is for John to leave
for the same reason, provided it is where she is needed, and it
is her choice occupation.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 71

Men and women in any and every honest vocation who
possess intelligent educated minds, whose manners arise from
kindly, honest hearts, and who perform their work cheerfully, .
faithfully and skillfully, they are the class that, as yet, America
acknowledges as her nobility. There is much room for im-
provement in the comforts for women in our country homes.

Women have no right to be without conveniences in the
house that save time, strength and money, any more than men
have for their work out of doors. We blame the women mostly
for the lack of indoor conveniences. Most women are not
born mechanics. ‘They do not like to trouble themselves with
machinery. We learn to dothings a certain way, and we
keep at it to the end in just that same way. There is so
much to be done and just so much time in which to do it,
that we can’t take time to learn any shorter and easier way.
Two-thirds of our women would rather bend over the tub, rub-
bing the very much soiled clothing, which farm work neces-
sarily makes, in a most heartbreaking and backbreaking
way, than bother with a washing machine; and we have
washing machines that are great helps, even if they do not do
away with a// the work, as the agents sometimes claim they
will. ‘This, if she can afford it, a woman has no right to do;
she owes it to herself and her country to make all work as
light as possible for herself and those about her. We do not
work for the sake of working, but for a purpose, and the easier
we can gain this the better,

He is a wretched sort of a man that will begrudge his wife
a washingmachine or any other labor-saving machine or con-
venience as long as he supplies himself with farm machinery
and has a dollar in the bank. That man ought to be obliged to
keep the weeds down in a 4o acre corn field with an old rusty
hoe.

And then a woman on the farm, or any where else, who
does not supply her kitchen with conveniences simply because
she hires a girl to do her work, that woman is a most wretchedly

72 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

mean woman. Such a woman ought to be obliged to do her
own work, and take in washing besides.

There is hardly an excuse in these days of dairy conveniences
for a woman making 30 pounds of butter per week witha dash-
churn and working the butter with her hands.

Our farmers’ wives have a right to good, comfortable, sunny
homes if they can afford them. There is great inconsistency in
an uncomfortable, pinched home for a hard working wife and
family, and a large bank account that swells with its yearly
deposits.

They have a right to beautiful homes and beautiful surround-
Ings. There is nothing that wealth can bring that is too fine or
too enjoyable for the woman who has worked for a living if her
tastes are so inclined and her purse permits. We wish for
every working woman a just reward for her toils. After all it
is the little every day rights and wrongs that have the most to
do with our happiness. But is it not a blessing for woman as
well as man that our happiness does not depend upon the pos-
session of much land and a pile of gold? Of course, it takes
money to supply women the necessaries of life, and what woman
would not like to possess at least the pile of gold?—but it could
only add to our happiness.

Many of our farmers are wealthy, but the large majority of
us have to be content with what is termed well-tu-do homes and
surroundings. Our enjoyment of life is not in proportion to our
wealth, but in the ability to enjoy what is about us.

“Flowever high be placed ambition’s goal,
Man’s daily life must most refresh the soul.
The precious things that make existence sweet,
Spontaneous spring like grass beneath our feet!
The small events of each succeeding day,
Tis these that make the greensward of our way.
The plants of fortune bloom but here and there,
Life’s humbler green outreacheth everywhere.
And happy he to whom contentment brings,
The sense of beauty seen in common things.”

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 7h83

Woman’s work on the farm has its share of drudgery, but
what work for woman or man is without its share of drudgery
in some form? ‘There is no need of it being all drudgery. If
the road does wind up hill all the way there are and ought to be
pleasant resting places--farming has many advantages for
woman as wellas man. There is no life on earth so independ-
ent, so filled with pure, mutual interests and pure pleasure as life
on the farm, if made for both women and men what it ought to
be and what it might be.

Music—Male quartette.

Mr. JONATHAN PeEriam, Editor Harm, Field and Stockman,
Chicago: :

Ladies aud Gentlemen—I am altogether unprepared to talk
to you, and had no idea of being called upon, and really do not
know what to talk about, after listening to the elaborate essay
you have heard to-night. I confess to have been interested in
the lecture by the lady to whom you have just listened. Your
president, to put me at ease, perhaps, kindly informed you that
I was always ready; but I am altogether unready to follow
extemporaneously in the happy vein of those who have preceded
me. Jama woman’s rights man myself, and was particularly
interested in that speech, but woman has her sphere and man
his. I did feel that I would like to correct the preceding address
in one respect, and that is, that I believe that one man is the
equal of another and woman of another in their own sphere.
Any man is equal to any woman, each in their respective sphere,
and all good human people are honorably good. Not that I
believe what Thomas Jefferson said, that all men are born free
and equal; they are not, but all men and all women are born
with the privilege alike of doing just whatever they may be
able to accomplish in their peculiar spheres in life. Now, I am
quite certain that for over thirty years, my good wife has man-
aged me, not only every day, but every hour, and I glory in it.
I believe in woman’s sphere. Every woman, whether she does

74 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

or does not, may manage her husband while she can keep him
at home, if they are moderately congenial to each other. Unfor-
tunately, she cannot always keep him at home and then is the
very time he is likely to go astray.

Mr. President: “I have been cudgelling my brain all this
time to think of something to talk about. I have found it, I
think. This glass of water may furnish the inspiration. Noth-
ing could be better. Here is one of the most beatiful, one of
the most common, and one of the most wonderful things in
nature, liquid, pure, bright, sparkling water. It comes down
from the clouds as rain, hail and snow, and runs to the ocean;
it pervades the air throughout the universe, although, then it is
vapor. Put it out doors, one of these cold nights, and quickly
it becomes a solid. When it is pure it is the most healthful
thing in the world; without which no grass or other green
thing could grow, nor animal life exist. Nevertheless, look
well to your wells, I mean no pun, look carefully to your wells,
that the source of your pure water does not become contam-
inated. We do not appreciate this blessing that the great God
has given us. We look at the clouds in the morning under the
rays of the sun, being dissipated, and what are we looking
upon? We are looking upon water mixed as a vapor in the
atmosphere, but let a thunder storm come up and soon follows
the welcome rain. The Lord has given water this power, that
whenever the air is reduced in temperature, by about twenty-
seven degrees, the air must give up one-half of the vapor it
holds, but suppose you reduce the temperature by another
twenty-seven degrees, it then immediately gives up one-half
more of the vapor that is left, and so it may go on until finally
upon the desert plain we have almost no mpisture in the air, and
consequently life cannot exist.

The air is composed of two gases and another mixed chem-
ically with them. That other substance is most costly in
agriculture, it is what builds up and nourishes our bodies—
nitrogen. It also holds the vapor of water and certain acid gas,

There are many curious things in water:

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. "5

What was it that laid the pabulum for the great and fertile
states on both sides of the Mississippi? What made our great
prairies what they are? The breaking down of the rocks from
the cliffis by water entering seams and freezing it rends great
masses, which go thundering into the valleys below. The
great glaziers from the north came grinding and pressing south-
ward, covering the whole country, and melting, rushing floods
of water carried the debris far to the south, and again the
gentle rains came down carrying the fine silt and deposited
from the hillsides the rich soil of these great prairie regions.
There is no other country upon the face of this globe that has
so much good, rich arable land, containing all the essentials for
diversified agriculture as has our great prairie region of the
north. Still this silent medium, water is working to-day as
yesterday, and long past, and will work to-morrow and forever,
to change the whole face of nature, working constantly in every-
thing on the great principle of compensation. The God of
nature uses these little drops of water to continually wear away
certain portions of the earth and carry them to other regions to
make perhaps fertile land in some future era of this earth’s his-
tory. The soft water as we get it from the clouds is nature’s
universal solvent; it takes from everything it passes through,
soluble material to become incorporated as part of itself and yet
it is as bright and sparkling as though it contained nothing.
Again the rain falls upon the mountains, the snow melts and
creeps into the crevices of the earth and underlies the whole
country, forming streams and lakes and little rivulets, and per-
meating the soil. It passes over a bed of iron ore, it takes up

from that iron ore and coming into a marsh, it spreads over
that marsh and fills the ground full of iron ore. It all comes
from the water, and yet you cannot see it unless in excessive
degree, it may tinge red the earth upon which it evaporates.

| The work of God is not for a day; it is not for a year; it is not
for anage. For myriad years this earth has been gathering
‘strength and power, in fact we see that in every successive
geologic stage of the world it has been getting better and better,

|
i
i

|

76 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

as successive creations, and man has been getting better and bet-
ter, and woman has been getting better and better, higher and
higher, in their physical, mental and in their god-like nature.

To return to water; what is nature doing? She is constantly
pumping up from the surface of the oceans, seas, lakes and
streams, and carrying it all over the earth this very rain that
falls, and this very snow that is falling to-night, to go down the
hill sides and over the prairies, and moisten the soil and give it
fertility, and through it and by it we live.

Water has a very powerful influence with relation to a pro-
duction of the dairy; that is milk. When we get milk in the
cities, we don’t know how much chalk; we don’t know how
much oleo emulsion, has been put into the milk to give it body
and consistency; but we know when we get milk directly from
the cow that it is the only perfect food, ready prepared, that has
been given to man by nature.

It is the only food that contains all the constituents of life,
exactly in the proper proportion, to build up what the scientific
men call adipose and muscle, and brain, and every part of the
animal body. We cannot assimilate from the food we eat any-
thing that is not entirely soluble in water and in the juices of
the body. A horse will drink perhaps ten to twenty pounds of
water a day, the good old mother cow'requires from seventy to
eighty and one hundred pounds a day, and she must have it, or
she cannot give down these great messes of rich milk that we
sometimes hear of.

_ Water is the most beneficient as well as the most wonderful
thing in nature. Without it the grass could not grow, the
trees—the great oaks of the forest—could not spread their
branches until three or four or five cords of wood can be pre-
pared from a single tree. It is the carbon contained that makes
the wood valuable.

Now what is carbon? Charcoal is nearly pure carbon, the
diamond is pure carbon. Carbon can only be burned under

peculiar circumstances, and then portions of it passes off in a _

gas which constitutes nourishment to plants. Thus the law of

m. » ad — = _
Zs ee oe ee a ee ee ne ae

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. vy |

compensation works in nature. Whatever nature destroys as
not being wanted by one class of plants is exactly suited to
another class, so that nothing is thrown away.

We inspire the air in breathing. We expire moisture,
mostly water and carbonic acid gas. Now, what does the tree
require? By its leaves it inhales air. It must have the carbon.
What does it expire? Oxygen! and see here how beautifully
nature compensates one with another. We want the oxygen,
we must have it, the plant wants the carbon and it gets the car-

bon that we are constantly expiring; takes it up and utilizes it
in the plant and plants give to it again the oxygen that we
absolutely need. Could you have any more beautiful illustra-
tion of the economy of nature?

One of the most wonderful things in the world under the
microscope is a minute drop of water teeming with its minute
life, and still more beautiful is a crystal of water when it freezes
and takes a solid shape. Water isa solid, water is a liquid, water
is vapor, and water is gas, and more beautiful than in any other
state when it becomes a solid. There are scientific people who
say. that the time will come upon this earth when there shall be
no water upon the surface. I do not think that it will come
either in your time or mine, nor for a good many generations
that shall come after us. If such time ever does come the God
of nature wili have prepared the earth’s inhabitants to exist
under the changed conditions, and since so far each succeeding
generation has been superior to the preceding, it is a fair pre-
sumption that in the eons yet to come that man will be brought
nearer and nearer to the Creator.

The following committee on butter was appointed by the
president:

D. C. Woolverton, Belvidere; W. H. Hintze, Elgin; Robert
Harley, Lanark.

Music—Double duet—Misses Melendy, Wildie, Blake and
Becker.

The convention adjourned to meet again at nine o’clock a.
M. the next morning.

78 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

SECOND DAY.

Thursday, December 15, 1887, the convention met at g
o'clock, pursuant to adjournment.

SILOS AND ENSILAGE.

JONATHAN PERIAM, Chicago:

The word ensilage as well as that of silo, we get from the
French, and for the reason that this people first brought the art
of preserving green vegetation, fresh (ensilage), in pits, trenches
or channels, from which the air was practically excluded; the
word silo meaning the place of preservation, the preserved
material being the ensilage. A silo, therefore, is simply the
place where the vegetation is preserved—a vat, cistern or under-
ground trench where any substance liable to fermentation in the
presence of air may be kept fresh by the more or less perfect
exclusion of the air. And in proportion to the more or less
perfect exclusion of the air, in just that Proper fom will the
material remain in its natural state.

The art of preserving perishable materials, more or less
intact, has long been known—even before history began, prob-
ably. If dried and kept in that state any article, even succulent
vegetables, will keep indefinitely. This is the oldest known
method, and was known to the most ancient peoples before
they emerged from barbarism into civilization. Even the say-
age Indians of America thus preserved their corn and other
winter vegetables, stored in earth pits covered from the wet.
And here I may perhaps be allowed to remark, that no superior
method has yet been found, so far as insuring prompt, vigorous
germination 1s concerned. Canning the various products of the
orchard and garden in tight, soldered cans, or self-sealing jars,
is the most perfect means known. This latter, in brief, is
simply a most perfect form of the silo. The preservation of
vegetables in earth pits, rude silos, has long been known, and

ILLNOIS STATE DAIRYMEN’S ASSOCIATION. 79

to-day is one of the best means possible of preservation. All
that is necessary is to keep the whole at a temperature that the
mow susceptible to cold will not freeze, and the mow hardly
will, nor sprout from undue heat. Thus onions most difficult to
manage, may be laid, dry, in pits, just before freezing weather
comes, and allowed to freeze solid, and not disturbed until
naturally thawed in the spring—they come out intact.

Acting upon this knowledge in 1869, while superintendent
of the Bert sugar works, at Chatsworth, Ill., I caused a square
pit eight feet on each side to be dug, and of the same depth, in
stiff clay on a dry knoll. In topping the beets in the field for
sugar making, not only the leaves are taken off but also the
crowns, from which the leaf had even been attached. The rea-
son was that these crowns contained little or no sugar, but largely
of nitrate of potash (saltpetre). I estimated one year that we
had from 600 acres of beets over 1,500 tons of these leaves and
crowns. Had I known as much of ensilage as we now know
this vegetation properly preserved would have half fed the 450
steers we yearly fattened in our stables.

But to return, the beet leaves and crowns were hauled to
this pit, thrown in and continually tramped, and pounded solid
by mauls. The second day the pit was completely filled and
rounded up to present this appearance as shown in the diagram
before you. (See page 1.) It was covered with about 30
inches of earth well tramped and pounded over the pit, and as
it settled more clay was added, until when fully settled, the en-
silage was compacted six or eight inches below the surface of
the ground, and the earth covering was nearly or quite three
feet thick. The pit was opened in February, and the whole
mass except a slight crust at the sides, and about six inches
at the top which was blackened, came out in most excel-
lent condition, or in what the German laborers there called
wein sour. Nevertheless earth silos are not to be commended
except as a make-shitt for something better. Yet Dr. Pratt, of
Elgin, I believe, continues to save corn-fodder laid in trenches
late in autumn and with most excellent results,

&%

So ‘ ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

The art of preserving succulent food in air tight cisterns,—
notably brewers’ grains has been known for many years in
Europe. In Austria-Hungary it is said that beet tops have
been preserved since the introduction of the beet sugar industry
there in earth trenches, and ensilage of ordinary crops for more
than 80 years. These trenches are narrower at the bottom than
top in order to get an oblique as well as vertical pressure.
These pits are six feet or more at the bottom, and eight feet at
the top, and about eight feet deep ,

In France, M. Crevat, some years later, says: ‘“‘ Many
farmers prefer to dry the material somewhat before pitting.
Two or three days drying of corn-fodder will reduce the weight
about one-third. The trench is filled and the fodder piled up

_ above the ground to a height equal to the depth of the trench.

under the surface. The earth is then piled upon the mass be-
fore fermentation commences. Two feet of soil will press the
mass down abuut three feet, and in a few days fermentation
will cause the mass to shrink to about one-half its original bulk,
and the weight of the material by condensation from about
Soo pounds per cubic yard will weigh 2,000 pounds per
cubic yard. All earth silos, however, must be in soil never
liable to water-soak, and in stiff clay preferably, since, if in sand,
the air cannot be excluded. Air attracting moist matter soon.
sets up destructive fermentation. Dislocations of the coverings
will ensue and the fermentation will go on to one of putrifaction.
In fact strong alcoholic fumes have known to have been thus
given off.

The nature of ensilage is so well attested and understood in
Europe and America that no plea is longer necessary in its
defense. ‘The only question now to be considered is as to the
best and cheapest means of preparing the fodder. It is not
necessary to go over the means heretofore used to prevent fer-
mentation. The intelligence of inventors has been directed
constantly to the easiest and most: perfect means of keeping
fermentation within bounds, or of preventing its action unduly.
The measure of success with silos is in the more or less perfect

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. OI

exclusion of the air. If this is perfectly accomplished at the
time of filling the silo, there will be neither heat, fermentation,
decomposition or foul odor.

Mr. S. M. Calcord, of Dover, Mass., a chemist interested in

the preservation of substances fresh after long eaperiment in-

vented a system of ensilaging claimed to be without heat or
fermentation to any destructive degree. Itis a patented system
and controlled by means of pipes within the silo, and other

‘special means. By means of this silo governor it is claimed by

such men as Edmund M. Wood, Boston, Mass.; T. E. Rug-

gles, Milton, Mass.; Charles L. Copeland, Milton, Mass.; C.

A. Davis, Natick, Mass.; Bernard Monaghan, Dedham, Mass.,
that the matter is under control. These gentlemer claim
to make ensilage in air-tight silos, cutting the corn in
one-half to three-quarter inch lengths, weighing I00 pounds
to the square foot, and with this pressure getting one foot
Sremene! of juice in the bottom of the silo. The air is
removed from the silo by using the silo governor, which
causes a heavy vertical, with very little lateral, pressure. Thus,

gentlemen, we obtain as uniform results, cold, moist, soft and

pulpy ensilage, of the natural color of the corn, without offen-
sive odor, imparting no odor to the silo, barn, hands or clothing,
but often of a bright, sweet smell, and sometimes the odor of
nice, dry corn-fodder. We feed an average of sixty pounds
daily to each cow, and our cattle eat it all without any waste.

_ When we speak of fermentation and heat the idea is not in-

‘tended to be conveyed that a silo can be filled with green vege-

table matter without eliminating heat. Any succulent vegetable

matter piled together in the presence of air commences to heat.

If allowed to go on, destructive fermentation sets in, and at

length the whole mass becomes putrid and rotten.

Sweet ensilage, as commonly understood, does not represent

preserved green forage; the term sweet, as originally used, was
not used in a sense as opposite to sour, but as opposed to putrid

(as sweet meat.) The effect of fermentation is first alcoholic,
next acid, and finally putridity. All the old European systems

82 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

of preserving ensilage brought out the product that the Ger--

mans call weine saur. ‘That is fermentation stopped at a slight,
pleasant degree of acidity. In relation to this matter Mr. Cal-
cord claims that the average quantity of ensilage, as heretofore
made, is about forty pounds; the cattle do not care for more,
but forage made by this system and device can be fed sixty
pounds or more daily, and all of it eaten without any waste,
giving the best results.

The most interesting feature in this system is claimed to be
economy. From corn can be raised the heaviest and best crop of

forage at the lowest cost. The big butts contain the most sugar

and starch. ‘These large stocks are preserved and come out in
a soft and pulpy state, and are all eaten. By those who have
tested it by keeping accurate accounts, the average cost of pre-
served green forage in Massachusetts is $2 per ton; in feeding
value three tons of it is equal io one ton of the best hay, making
preserved green forage at $6, equal to one ton of hay.

I have no knowledge of this process except as I read of it
last year. If it has since proved successful it is valuable.
Hence, I give you the names of the gentlemen who tried it as
I found them. .

It has always been claimed’ that to M. Goffart, a member of
the Central Agricultural Society of France, belongs the honor
of inventing the modern silo. He, however, simply improved
upon and elaborated the systematic conservation of ensilage.
_ His real success was in 1873—the exclusion of air by strong pres-
sure. His testimony is that silos built upon the groundare best for
winter feeding, and that underground silos are best for spring
and summer feediny. In France, however, soiling—feeding
green food in barns—in summer is largely practiced. In this
country soiling is not much practiced on account of the labor
involved. Hence, it is not necessary to enter into this phase of
the subject here. |

The practice of preparing fodder and other feed for cattle by
cutting is as old as their domestication: perhaps. Large vege-
tables would require reduction in size before they could be

ee ee ee

ILLNOIS STATE DAIRYMEN’S ASSOCIATION. 83

eaten, and the convenience of some preparation and regulation
must have been soon recognized. The Hebrews chopped or
cut both straw and grain in the bundle for feed, and so did the
old Egyptians, Greeks and Romans. Their implements, of
course, were rude, but nevertheless the labors of slaves, who
required little clothing, and who received only the coarsest fare,
was cheap. Silos could not be practicable with us until improved
implements and scientific adaptation of means to the end could
_be brought into play. This is precisely what M. August Goff-
art of France did, and hence, he may truly be called the father
of improved silos. :

Hence, the following extract from a speech at Blois will not

be uninteresting: :

EARLY FRENCH EXPERIMENTS.

In this address M. Goffart held that: “It is important to
avoid all kinds of fermentation during and after ensilage. Fer-
mentation can be produced whenever desired, and a few hours
suffice to give all its useful effects. ‘Take each evening, frem
your silo, the maize required for the next day’s feeding, and in
fifteen or sixteen hours after, however cold and free from fer-
mentation when taken out, it will be quite warm, in full fermen-
tation, and the animals will eat it greedily. Eight hours later it
will have to pass the proper limit and it will spoil rapidly.”

WHAT WILL ENSILAGE DO FOR US?

Ensilage will give us succulent food in winter, and also en-
able any farmer to tide over the droughts of summer by saving
the material in well built silos, and this at a minimum cost. By
this means many waste products of the farm, such as clean,
bright straw may be added to the green forage to assist in tak-
ing up the superabundant moisture, thus reducing the whole to
one homogeneous mass.

Corn-fodder is not a perfect food in itself; it may be made
so by the addition of other matter, mill-stuff, bran, etc. ‘To the

84. ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

dairyman ensilage is of great value, since it will keep the cows
up to a full flow of milk continuously. To the shepherd it will
allow the use of succulent food, so needful to sheep in winter.
It will assist the breeder of young stock in keeping them in full
growth and vigor in winter. It will be equally valuable to the
breeder and feeder of fine stock, who notably spend large sums
in artificial feeding stuffs.

| WHAT A FRENCH EXPERIMEMTER HAS SHOWN.

M. Pasquay has deduced some valuable facts in relation to
the feeding value of ensilage. It was found that maize fodder
(green) has a feeding value equal to 22 per cent. of that of hay;
rye fodder, 38 per cent.; grass (green), 34 pers centenoaiomne
wheat straw, 48 per cent. In a good forage ration for a milch
cow the ratio of nitrogenous to non-nitrogenous matter should
be as 1 to 5, or even as I to 4.5; for young animals, weighing
between 250 and 300 pounds, as I to 3.3; for animals of 450
pounds, as 1 to 4; for oxen in absolute repose, as 1 to 8. Maize
forage cut green does not meet this requirement, as it shows a
proportion of r to 9.24. The maize preserved with a mixture
of straw, as at Carcay, approximates the standard, showing pro-
portions of 1 to 4.81. Its increased per cent. of fatty matter
represents also a great advantage, being six times greater than
in the green maize. |

M. Goffart found that his preserved fodder was sufficient
without any other food to keep his animals in fine condition. M.
Houette, of the department of Yonne, found by experience that
the maize should be cut for preservation. in silos as near as pos-
ble to its maturity, when it is more nutritive, the ears more devel-
oped, the stalks more firm, and the watery element less predom-
inant. Being finely chopped before pitting, its fermentation in
the silo will soften it and render it as palatable to animals as the
freshly-cut maize. He has been able to keep stock upon it to
the last of May, and once as late as July, the fodder being in a
condition but imperceptibly changed from that of its primary
fermentation in the silo. Some question has been raised as to the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 85

propriety of feeding fodder spoiled in the pits, but while no indi-
cations showing injury from feeding it were then developed, it
is justly considered that it is more available as a plant food than
animal food; hence, it is thrown upon the manure pile.

It is not necessary to enter into figures to prove the exact
value of ensilage, but the following conclusions from the experi-
ments of M. Grandeau, of France, will be interesting:

The fodder preserved with straw at Cercay shows a remark-
able reduction in its percentage of waterin straw. It also shows
saccharine elements three times greater than that of green maize,
while that preserved at Berlin free from straw retains but a fourth
of its original quantity. The Cercay fodder also tripled the amount
of azotized matter in the green maize, finding a large supply in
the associated straw, while in the Berlin specimen it was but
slightly increased. Again, the Berlin fodder decreased its pro-
portion non-azotized matter, while that of Cercay borrowed
largely from the straw. Both kinds of preserved fodder enlarged
their proportions of fatty matter; that of Berlin less than 50 per
cent., and that of Cercay six-fold. Of crude cellulose, the Ber-
lin shows a slight decrease, while the Cercay about doubled its
percentage. The proportion of ash increased two-fold in the
Berlin, and nearly seven-fold in the Cercay. Both kinds showed
a perceptible development of acid-acetic and lactic. In the
Cercay fodder, the maize was mixed with half of its quantity.
of straw. As the result of his investigations, M. Grandeau
came to the conclusion that the combination of straw with maize
added very considerably to the nutritive value of the fermented
fodder.

In a subsequent statement M. Grandeau explains that the
specimen called green maize in his analysis was partly desiccated
by contact with air and sunheat. This would more particularly
affect its percentage of water. From a specimen freshly cut he
obtained, by analysis, the following percentages: Water, 86.20;
Sugar, 0.43; azotized matter, 0.90; non-azotized matter, 7.67;
fatty matter, 0.18; crude cellulose, 3,67; ashes, 0.95.

M. Grandeau’s conclusion in favor of the mingling of straw

86 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

with the maize called forth considerable criticism, but after a
careful reconsideration of the question he adhered to his opinion.
The transformation of the buried fodder embraces two import-
ant elements of advantage: 1. The transformation of a part of
the starch and cellulose into sugar; and 2, the enlargement of
the azotized matter by the destruction of a portion of the fecula
of the cellulose. ¥

SIZE OF SILOS WITH REFERENCE TO NUMBER
OF ANIMALS.

While ensilage may be kept more or less perfect in simple
pits, eventually the cost is reduced by the best constructed silos.
The silos need not be expensive, but they must be built
thoroughly, because thorough building is cheap building in the
end.

A cow will consume full ration from fifty to sixty pounds of
ensilage a day. A cubic foot of ensilage weighs forty to fifty
pounds, according to the material and pressure employed. One
and a third cubic feet daily will keep a cow; one cubic foot will
feed a sheep a week, and fully one and a half cubic feet will be
required daily for an ox. ‘To feed a cow six months will require
about two hundred and fifty cubic feet of ensilage. If you have
two cows a silo 1oxto feet, and ro feet deep will hold about
twenty-five tons, and be ample for six month’s feeding. A silo
LOx10x30 feet would keep six cows on nearly full rations, or
double that number when other food is used to supplement the
—ensilage. Hence, the dairyman feeding half rations, that is, half
ensilage and half other food, could feed thirty cows for six —
months from a double silo, each compartment being 12x12 feet
and thirty feet long. An extra silo would tide double this num-
ber of cows over the usual six weeks of summer drougths. At
the time, some years ago, when the question of ensilage began
to attract general attention, impressed with my own experi-
ments in saving green fodder in earth pits, I brought together
from a variety of sources the following incorporation in the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 87

Home and Farm Mutual, in relation to building silos, for the
reason that the labor may be performed by any stone-mason or
bricklayer, and carpenter. Inspect them:

TO BUILD A SILO.

Build it so it may be entered directly from the feeding stables,
and one-half below the ground. Eight feet below and four feet
above, the upper portion banked up with the excavated earth,
would be better. There must be a double door at least five feet
high and three feet wide for ease in emptying the silos, after the
first section is removed to a level with the bottom of the door.
The ensilage nearest to the door should be supported by planks
fitting into and inset in the wall, next to the door, to be removed
one by one as the ensilage is taken out.

The drainage under the foundation should be made perfect
by means of a layer of coarse gravel and tile leading to a point
below the bottom of the silo. The bottom and sides should be
built of stone, laid in the best hydraulic cement. If stone cannot
be had, hard-burned brick is the next cheapest good material.
The bricks should be laid in cement and the whole inside and
bottom thoroughly plastered with cement.

This may be of lumber and the roof of shingles; and if it is
carried up one story above the silo, it will afford a useful work-
shop or room for storage of any kind. It will pay to finish the
building in this way, as the extra expense will prove true
economy in the end. The excavation may be mostly done with
the plow and scraper, and the incline gee rwands filled in by the
scraper as the wall is built up.

A given weight of ensilage in a deep silo requires less
extraneous pressure, and exposes less surface to the air, than it
would in a shallow silo. For these reasons depth is important.
If too deep, there is danger of expressing juice from the ensilage
at the bottom.

TESTIMONY OF EXPERTS.

As to evidence from a large number of the best farmers of the

88 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

east and west, I have collated and condensed from replies
sent the department of agriculture and published in a special
pamphlet therefrom. Froma great number of answers, the fol-
lowing facts are condensed, as bearing specifically on the various
questions relating to silos and ensilage in the United States:

Where the ensilage is cut down in a vertical section for feed-
ing a narrow silo has the advantage of exposing little surface
to the air. ee

The silos reported vary in capacity from 364 to 19,200
cubic feet. If entirely full of compressed ensilage the smallest
would hold 9.1 and the largest 480 tons, estimating 50 pounds
to the cubic foot. Practically the capacity of a silo is less to the
extent that the ensilage settles under pressure. ‘This should
not exceed one-fourth, though in shallow silos, or those filled
rapidly and with little treading, it is likely to be muchinore, A
temporary curb is sometimes added to the silo proper, so that
the latter may be full when the settling ceases.

For walls underground, stone, brick and concrete are used.
The choice in any case may safely depend on the cost. In firm
soils that do not become saturated with water, walls are not
essential to the preservation of ensilage. Above ground, two
thicknesses of inch boards, with sheathing paper between (the
latter said, by some, to be unnecessary), seem to be sufficient, if
supported against lateral pressure from the ensilage.

A layer of straw or hay will serve in some measure to ex-
clude air, but is not necessary. Generally boards or planks are
placed directly on the ensilage. ‘The cover is sometimes made
in sections two feet or more wide; oftener each plank is sepa-
rate. ‘The cover is generaly put on transversely, having in
view the uncovering of a part of the silo while the weight re-
mains on the rest. Rough boards, with no attempt at macthing,
have been used successfully. A, little space should be allowed
between the walls and cover, that there may be no interference
as the settling progresses.

Any heavy material may be used. The amount required
depends on various conditions. It will be noticed that practices

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 89

and opinions differ widely. ‘The object is always to make the
ensilage compact, and thereby leave little room for air, on which
depends fermentation and decay. Ina deep silo the greater
part is sufficiently compressed by a few feet of ensilage at the top,
so that there is small percentage of waste, even when no weight
is applied above the ensilage. Screws are used by some instead
of weights. ‘The objection to them is that they are not self-act-
ing, like gravity.

The cost of silos, per ton of capacity, varies from four or five
dollars, for walls of heavy masonry and superstructures of elab-
orate finish, to fifty cents or less for the simplest wooden silos.
Earth silos without wall can be excavated with plow and scraper,
when other work is not pressing, at a trfling cost.

The cost from field to silo is variously reported from thirty-
five cents—and in a single instance ten or twelve cents—for
labor alone, to two dollars and upwards per ton; though the
higher amounts include the entire cost of the crop, not the
harvesting alone. There is a general expectation{that experi-_
ence will bring a considerable reduction in the cost of filling.

The ensilage should remain under pressure at least until
cool, and be uncovered after that when wanted.

In nearly all cases the loss by decay was very slight, and
confined to the top and sides where there was more or less expos-
ure to air.

Generally the ensilage has kept perfectly for several months,
showing no deterioration while any remained in the silo, except-
ing where exposed for a considerable time. It is better to
uncover a whole silo, or compartment ofa silo, at once, and thus
expose a new surface each day, than to cut down sections.

Ensilage has been fed to milch cows more generally than
_ any other class of stock, and no unfavorable results are reported.
There can be little doubt that its great value will always be
found in this connection. Several feeders consider it equal in
value to one-third of its weight of the best hay, and some rate
higher, ,

There is a marked increase in quantity and improvement in

go ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

quality of milk and butter after changing from dry feed to ensi-
lage, corresponding with the effects of a similar change to
fresh pasture. A few seeming exceptions are noted, which will
probably find explanation in defects easily remedied, rather than
in such as are inherent.

Ensilage has been fed to all classes of farm stock, including
swine and poultry, with results almost uniformly favorable.
Exceptions are noted in two statements, where it appears that

horses were injuriously affected. It should be borne in mind in ©

this connection that ensilage is simply forage preserved in a silo,
and may vary as much in quality as hay. The ensilage that is
best for a milch cow may be injurious to a horse, and that on
which a horse would thrive might render a poor return in the
milk-pail,

Cows giving milk are commonly fed fifty to sixty pounds
with some dry fodder and grain. |

The condition of stock, fed on ensilage, both as to health
and gain in weight, has been uniformly favorable.

There is hardly a doubt expressed on this point—certainly
not a dissenting opinion.

Mr. Samuel Adams, of Massachusetts, in relation to the |

method of feeding, says: “For milch cows I should feed fifty
pounds ensilage, ten pounds hay; if shorts were not too high
would feed two quarts per day, andif the dairy product was in
demand would give a little meal of some kind.”

My own opinion expressed at the time was that, in the
west more grain and less ensilage would naturally be fed.
When corn is used as ensilage we should recommend bran, mill
feed and oil-cake in preference to the corn in the grain. A mix-
ture of one-quarter prickly comfrey (strong in nitrogen), one-
half corn fodder, and one-quarter rowen hay, with fifty pounds
of bran to the ton of green fodder, will make a perfect food for
milch cows. ‘Then fifty pounds of ensilage and five pounds of
corn-meal would make a rich ration for each cow. JBut in this
every person must be guided by circumstances and personal
experience. To return, Mr. Jason, Massachusetts, says: ‘I fed

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. oI

forty-five pounds of ensilage and five pounds of hay; from the
toth of January to the roth of March, sixty pounds of ensilage
and four pounds of middlings to dry stock, and two pounds
more to milch cows; from the roth of March until May 1, sixty
pounds of epsilage, one foddering of oat straw, and six pounds
of grain to cows in milk. He regards sixty pounds of ensilage,
with six pounds of grain for an averaged-sized cow per day as
a full ration.

Col. LeGrand B. Cannon, Vermont, fed an average of
eighty-five pounds per head for three-vear-old steers daily for
five and a half months, with three pounds of grain daily. Cattle
fed as stated made a greater gain and were in better health and
condition than others fed on twenty pounds of chopped hay and
three pounds of grain. .

Mr. Wm. B. Eager, of Nebraska, fed forty pounds per day !
per head. ‘The midday feed was of cut dry corn-fodder, or cut
millet hay, with ground feed. Occasionally for a trial he fed
meal upon the ensilage, but abandoned it and fed ensilage alone,
and meal upon dry food or cattle would not eat it. The herd of
over three hundred milch cows came out in better flesh than
when taken from pasture.

Prof. J. McBryde, of Knoxville, Tenn., says: “All our
milch cows receiving ensilage showed notable improvement in
milk. Butter made from milk of cows fed on ensilage is of ex-
cellent flavor. Three yearling steers, fed exclusively on long
forage, one weighing 428 pounds, received a daily ration of
twenty pounds of hay, gained twenty-two pounds in twenty-
eight days; another, weighing 457 pounds, received ten pounds
hay and twenty pounds ensilage, gained twenty-eight pounds; a
third, weighing 442 pounds, received forty pounds ensilage, and
gained thirty-eight pounds. Two pounds ensilage gave better
results than one pound hay. It is plain that animals should be
fed on mixed rations of ensilage and matter rich in albuminoids.

Mr. W. L. Weeks, of Wisconsin, says: I feed milch cows
from forty to fifty pounds at two feedings, morning and night,
mixed with two pounds of corn-meal, and same weight of some

Q2 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,

nitrogenous food, as oat-meal, barley-meal, or mill feed. At
noon I feed hay, oats in straw chaffed, or barley straw chaffed,
and stock always gaining in condition, coming out in spring in
high flesh, and healthy. Since feeding ensilage I have had no
trouble with garget or other unhealthy condition of udder, In
my experience ensilage has proved a gain in profit of certainly
40 per cent. over any method of dry feeding that I know, besides ©
enabling one to carry three times the amount of stock possible
on the same amount of land with dry feeding.

Mr. John D. Whitman, of Iowa, testifies that ensilage is fully
equal to half its weight in hay; the effects very similar to that
of green grass, and extra good for calves.

If on full feed, seventy pounds per day is fed; a less amount
with some grain and hay is better. |

Mr. George A. Pierce, of Canada, says that ensilage is very ~
valuable for dairy stock, entirely taking the place of roots and
largely that of hay.

Immediately on feeding the ensilage the butter gained in
quality and quantity. No fault was found by the purchaser.

Fed a few steers on ensilage and they did well; calves and
yourg stock did remarkably well. He fed sixty to seventy
pounds per day, mixed with meal. ‘The stock began to gain as
soon as they were fed ensilage; formerly had hay, roots and
some grain. He found ensilage a great advantage over the
system of feeding hay and roots in winter. |

Dr. John G. Sutherland, of St. Louis county, Mo., was one
of the first practical farmers in the west to adopt the ensilage
system, after Mr. Morris’ experiments had demonstrated its
value. He kept thirty-two head of milch cows, which he fed on
ensilage, both in the winter and in the season of scant pasturage
at midsummer, making the ration fifty-five pounds per day of
corn ensilage to each cow. ‘This he supplemented with a suffi-
cient quatity of dry food—chopped hay and bran—in winter, to
keep the animals in good condition, but in midsummer little
besides the ensilage was needed. His cows were always up to
a full flow of milk, and the butter excellently flavored.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 93

BUILDING AND COST OF SILOS.

Mr. Bisbee, of New York State, thus describes his plan of
building: “The top of the silo is even with a plateau, the bank
descending fifty feet to the stable, and very steep. The ensilage
is taken out by a hoisting apparatus over the top of the stone
wall, and carried in a car on a gently descending grade into a

small house, built on the roof of the stable, where the bottom.

falls out and the ensilage drops to the floor over the stable, The
silos were built double; seven and eight feet wide, respectively,
by 24x15 feet deep. The material was stone. Outside walls
dry, thirty inches thick at the bottom, and twenty at the top.
Division wall twenty inches, laid in cement, and all walls plast-
ered with cement.’ The walls were built by masons, in accord-
ance with their notions of fitness, with the result of an extrava-
gant cost. Above the silo walls is a curb of matched boards,
six feet high, for settling room—of course a roof covers the
whole. The silos were covered with hemlock planks, and
weighted with stone fourteen inches thick, and earth banked at
ends of plank. The cost was between $700 and $800.”

Mr. N. Gridley, New York, has a silo 32x12x12 feet deep,
built of concrete, 14 to 16 inches thick. Posts set in the ground
and lined with two inch plank, put in as wall is built. Any
_ kind of stone used. One part cement to five parts sand, mixed
while dry, then wet so that it will pour from the pails in which
itis carried. After the posts and. planks are taken down the
walls are plastered with cement, made with less sand. Bottom
covered about two inches with gravel. ‘The cost was $200,
including light frame building over it.

CONCLUSIONS.

In relation to the age of the crop, when cut, I think it is
fully evident that corn may be allowed to become about ma-
ture before ensilaging. A partially developed ear does no hurt.
The stalks are full of sugar, and towards the butts they are the

94 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

richest. Another thing is, we may put fodder into the silo with
advantage after it has lost considerable moisture from milting,
and this again, as I have stated, is only an old European prac-
tice revived. It still has succulence enough to be completely
broken down. If 50 per cent. of the juices remain we have
succulence enough. If we even wait until the ear is nearly ripe
_we lose no fair value in the stalk, unless, indeed, we cure the
fodder beyond that point where there is not sufficient moisture
remaining to re-establish the perfect succulence of the food. In
fact loads of green ensilage corn have been alternated with corn
shocked ten days, and the results were all that could be desired.
Another thing contended for, and which has a reasonable share
of correct practice is that a clay or loam bottom, moistened and
pounded solid, is better than a granite bottom. I well know
that such puddling will render a soil practically impervious. In
conclusion I make no excuse for the short excerpts I have made
from the Farm, Field and Stockman. They were written
originally by myself, or by our correspondents. Asa last word
I quote a short excerpt from the Country Gentleman, written by
a Western Reserve, Ohio correspondent, who says:

The silo itself has been greatly improved within the past two

years, or simplified. From the massive pit of masonry, it is now
found that it can be made of wood. The question now to
be decided is one of durability. The wooden silo has many
forms and systems—the one common to all being an inside lining
of two thicknesses of boards, with tarred paper between, to
make an air-tight wall. It was also found that such a wall was
about or more nearly frost proof than a stone wall, as wood and
tarred paper is not so perfect a conductor of frost as stone and
mortar, and that sawdust should be wholly discarded as a pack-
ing for walls. To preserve the wood of the interior from decay
by the action of the ensilage, various plans are adopted—paint-
ing the walls with heavy coatings of iron-clad paint, filling the
the boards with linseed and coal oil mixed, and lath and plaster-
ing—the last the most successful, and likely to be generally
adopted where wood is used. With some, it is thought that

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 95

if the inside walls were to be thoroughly whitewashed with
water-lime paste, they would be very durable.

In covers for the silo, a radical change has been made, in the
west, though it is noticed that the eastern farmers who have
silos are still talking about heavy covers and great weights to
keep the ensilage down. In the west the silo is usually covered
by putting strips of tarred paper on the surface, then one thick-
ness of inch boards, over which is then thrown four inches of
sawdust, muck or greenish hay. In one instance, a silo was:
covered with a load of dampened straw, and over this a load of
partially cured hay, and the ensilage came out “smiling ”-—the
wet straw proving as perfect a conductor of as paper and boards.

The necessity for the great weight on a silo is not borne out
by the facts. The slow filling and heating of the ensilage, now
generally followed, expels the air, and its place is taken by a
dilute form of gas, heavier than air. As the air cannot force out
the heavier gas, all the need there is tor a cover is to sea/ the
ensilage until it is wanted. It is then safe to take the cover all
off from the silo, and by feeding it uniformly from the top, keep-
ing it level, the ensilage will be kept sound all the way to the
bottom, even though its feeding occupies several weeks. ‘The
exposure to the air twice per day between feeds gives the
ensilage a chance to free itself from those “noxious vapors that
have prostrated strong men,” rendering it a harmless ration, free
from objection and a delight to the stock.

DISCUSSION.

Mr. Potter: “I would like to ask the gentleman’s opinion of
silos above ground?”

Mr. Periam: “ Of course it isa question of convenience as to
_ whether the silos shall be built above or below ground. Above
ground we have got to provide against frost, and we can build
them as we build our ice houses, filled in with any non-conducting
substance. If such wall is impervious to air it makes no differ-
ence and it is only a question as between lumber and stone
whether you build your silos above ground or under ground.”

ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 97

Mr. Potter: “During the month of September, while Mr.
Gurler, of DeKalb, was filling his new and larger silo, I visited
him, and as he cannot be present I will try and give you a short
description of it. It was built on a gentle slope, entirely above
ground, and was constructed as follows: The lot was first
drained with four inch drain tile, laid about two feet deep around
and outside of the foundation. The size of the building was
60x60, 24 foot posts; but as a portion of it was used for stabling
and feeding cattle the silo proper was 28x60. ‘This part had no
walls, or sills, but instead a trench was made, filled with grout-
ing, and on this 2x10 inch planks imbeded in water lime cement.
The studding were 2x10, placed 18 inches apart, with girths
about six feet apart. It was first sheathed on the inside with
common boards surfaced to a thickness. On this was placed
tarred paper, then lined with fencing flooring. The outside
was sheated and sided with drop siding. ‘There were no floors,
but the foundations, both outside and in, were cemented, and
should judge, eight or ten inches above the plank that served
_as sills and against the sides to render them air and water tight.
The inside had two partitions running across it making three
compartments 20x28 each. The partitions were two inch
plank with two or three three-fourths inch iron rods running
through and bolted to the girths to ‘prevent spreading when
under pressure. The ground was leveled off smooth and the
_ ensilage run onto that. His manner of covering and weighting
was simply to put tarred paper on top of it, then a layer of loose
boards, and on this oat straw, or any coarse fodder. He does
not consider it as essential to put heavy weights on it as many
do.”

Mr. Hostetter: “How does Mr. Gurler get his ensilage in
his long silo? Does he move his feed cutter from one end to
the other? ”

Mr. Potter: “No, sir. He has a door on one end up near
the gable about three feet by five feet. His horse power and
feed cutter were set about 25 feet from the building. A plat-
orm was built behind the cutter and the corn (which was

98 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

drawn direct from the field) cut into about one-inch pieces and
elevated with a carrier similar to those used on threshing ma-
chines. This discharged it onto a horizontal push conveyor,
running from the door to the center of the further bin. This
conveyor was made of dressed boards about eighteen inches
wide on the bottom, four inches on the sides, and was
suspended from the rafters. Over the two first bins were trap
doors. The belt, which was, of course, an open endless one
with cleats, would shove the feed along to the first trap door
(open) until a sufficient quantity was run in. The door was
then closed and the feed conveyed to the second door, then to
the third, or the further one.

Mr. Gurler thinks it better to cut the corn one or two days
before using. Allow it to wilt, and then run a portion
in all of the bins each day and allow them to settle about even.
The power by which the horizontal conveyor is driven is ob-
tained by connecting the ends of the two carriers near the door
with a chain or link belt and pulleys. As his field was some
distance from the silo it required three teams to draw the feed
to the platform, and about twenty men to run it to advantage.
With this force they could put up about six tons per hour. Mr.
G. estimates the cost of cutting, drawing and putting it in at
about $47.00 per acre, which is only about $2.00 per acre more
than it costs him to put the same in shocks.”

President: “ What kind of corn does he use?”

Mr. Potter: “Ensilage corn. I think he put in a little na-
live corm, buumoemuch.

Mr. Boyd: “ How much did he cut to the acre this year?”

Mr. Potter: “I did not ask him but he had a good crop.”

John Boyd: “I think that underground silos are impractical
on prairies, and I think that silos built above ground can be
built cheaper and practically, just as good. I built mine above
ground because I had no means of doing anything else. It is
20X32 feet in three compartments and I have a platform built in
front. There’s only one door to the building. The platform is
4% feet high from the ground, and the building is all tight as

ILLNOIS STATE DAIRYMEN’S ASSOCIATION. 99

far up-as the platform, the doors commence from the platform
up. There’s about three doors from that up, 16 feet high. We
drive up to the platform with a load of corn stalks and feed
them from the platform, right into the feed cutter, that is carried
up 16 feet by the straw carrier and another straw carrier takes
it from there and empties it into a pit. We get the straw carrier
right over the center of each one of the pits and when we want
it in the last pit, we close the two first trap doors. When we
want to empty into the second pit, we open the second trap door

and close the first one; when we want to empty into the
first pit, we open the first trap door; it is a very simple opera-
tion. By doing that. we avoid the difficulty of changing the
feed cuttgr and the horse power every time we want to shift
from one pit into another. Mine worked very well, though we
did not cut quite so much as Mr. Gurler did; the most we cut
was about five tons an hour, and we couldn’t keep that going
right along. We would fill one day in one bin, the next day in
another, and the third day in the third bin, and then commence
in the first on the fourth day, and in that way it took us about

four weeks to fill the silo.”

I find that my cows won’t eat such large quantities of
ensilage as mentioned—fifty, sixty or seventy pounds a day. bine
most I can get them to eat is thirty-two pounds per day.

Question—“ Was your corn planted thin enough to have
many ears on?”

Mr. Boyd: “Oh, it had ears on; ere three ears to the
stalk; it was ensilage corn, vrone Cogn:

Mr. Potter: “Perhaps that had something to do with the
difference in the weight.”

The President: “There are some of us who are not entirely
satisfied of the utility of the ensilage and the practicability of
building silos. Now, Mr. Boyd, won’t you tell us what you —
think of them? talk just as you would if you wanted to sell the
right to make ensilage, and then we will learn the advantages of
it. 29

IOO ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Mr. Garfield: “Oh, I object. We want him to talk as a
candid man.”

Mr. Boyd: “My experience has not been very extensive
with the silo. ‘This is my first year, but so far as I have gone’l
can say with perfect candor, I think-I am feeding my cattle at
one-half the expense it has ever cost me before, with better
results. I am feeding thirty-two pounds of ensilage in
two feeds a day, with.two quarts of bran and one quart
of corn-hearts, and one pint of oil-meal, and in the mid-
dle of the day the cows get hay, and my cattle look
better than they ever did; they are producing better than
they ever did before. I am taking from three cans of milk, one
can of cream, and the cows look in better condition. I consider
it a great thing; the cheapest feed that I ever tried by a long
ways,”

The President: “Would you advise every farmer that keeps
from ten to thirty head of cattle to invest in a silo, even if it
cost him $500 to build it ?”

Mr. Boyd: “ Well, sir, mine did not cost so much as that. I
consulted Mr. Gurler before I built mine and it cost me about
$400, and it holds about two hundred and ten tons of ensilage.
The way we put it in, alternating in filling the bins, it don’t
settle very much alter it is once filled. 1 did not puttany
weights at all on mine, but another season I will put cut straw
immediately on top of the ensilage. I find that the evaporation
from the ensilage causes considerable decomposition on top;
about three inches of my ensilage I had to give to my pigs; the
pigs ate it. Ensilage is splendid for the hogs. I fed it to young
stock only two months old.”

Mr. Potter: “Do you put on any weight or cover at all?”

Mr. Boyd: “I would not put any weights at all onit. 1
would put a foot of cut straw on it in order to absorb the mois-
ture as it comes to the surface, then I would cover it with
boards and put tarred paper on top of the boards.”

Question—* Did you wilt your corn?”

Mr. Boyd: “ Yes, we were caught in the rain when we

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Tor

were harvesting and some of it was out in the field for ten days,
but it didn’t do it any harm.”

Question—“ How much hay do you feed at noon?”

Mr. Boyd: “A very small ration of hay; we were pretty
short on hay; we did not get more than one ton where we got

seven ordinarily, and we have been very saving of it.”

Mr. Stockwell: “About how much help did it take when
you were putting in your five tons per hour?”

Mr. Boyd: “I started to cut it with a reaper and found it
did not work. Every once in a while the long stalks would fall
back again and it would cut off about a foot at the end of it.
Then I had a lot of women come and cut it with knives; they
would lay it down and cut it right along, and I found four
women could cut it as fast as we could put it in.”

Mr. Garfield: “I am somewhat confused as to what consti-
tutes a ton of this ensilage. I hear different men speak about
different quantities —forty pounds, fifty pounds —and it strikes me
it would take about a thousand cubic feet to make a ton of it.”

Mr. Boyd: “I calculate fifty cubic feet to the ton. I have
measured pretty carefully and I think that is it from the way
we are feeding it out from our bins. I have’ each foot marked
on the boards, and as we feed out I know just exactly how far
down we have gone in the pit. When I speak of a ton I mean
a ton of packed stuff. In filling the bins we try to scatter it and
tramp it down, and after it is once settled the lateral pressure
becomes relieved to a large extent.”

Mr. Little: “My ensilage settled over four feet from the time
I left it until I came to take the covering off. On top were two
or three inches spoiled and on the sides and in the corners it ran
‘in still further, and it was so badly spoiled that my buttermilk
pigs would not look at. It was as black as the ace of spades,
if any of you know what that is. I don’t think there is any ani-
mal on earth could eat it; but, of course, an inch or two on the
outside is a small matter where a man has such a large quan-
fly.”

102 ! ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

The President: “* What do you think of the business-—is it a
big thing ?”

Mr. Little: “I think so.”

The President: “‘ Going to keep it up ?”

Mr. Little: “Certainly, I will.”

The President: “Going to build another ?”

Mr. Little: “I think not, because I keep very little stock
and I have got enough now for two years. I built this silo for
no other reason in the world than to show to my patrons. I
would say to my patrons, ‘You will have to build a silo,’ and
they would say, ‘If it is a good thing, why don’t you put up one
yourself?’ AndI told them finally that I would do so, and
when they saw the corn growing and the thing started, they
began to say, some of them, ‘We will have one next year.’
Many didn’t believe in it very much, but they promised to come
and look at it. After I built it they showed considerable inter-
est, and now every day some of the neighbors call to see this
silo and they are well pleased and are going to have one.”

Mr. Garfield: “How many men did you have to do the
tramping ?” 3

Mr. Little: “We didn’t tramp it at all, only a little around
the edges, We put it in regularly about every other day.”

The President: “ But no tramping? ”

Mr. Little: “Only about the edges.”

Question—‘‘What kind of corn did you Uisela

Mr. Little: “ Ensilage corn.’

Question-—“ Do you know where that comes from?”

Mr. Little: “I don’t know for certain, I always supposed it
came from Virginia; regular Virginia sweet corn.”

Mr. Sawyer: “ While you are on that subject, I have some
figures which are just as I set them down while I was plowing
the land and cultivating the ground and planting the corn and _
filling the silo. The whole cost of raising the corn, including
the rent of $3.75 an acre on four acres, was $29.00. [had that
to draw half a mile to the silo. The hauling, cutting and every-
thing complete, cost $43.75 for putting it into the silo. The

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 103

_ whole cost of the ensilage, seventy-five tons in the silo, was
$74.00 out for the seventy-five tons in. I had but one pit and I
found that there was more spoiled than there would have been '
if it had been divided. My corn was hauled in directly from the
Meld -oreen. ’

The President: “I want to ask Mr, Periam about this which
they call ensilage corn; what is it?”

Mr. Periam: “ Ensilage corn is a southern corn generally
that grows to stalk pretty well. As we all know, the further we go
south, the higher the stalks of corn grow and the less ears they
produce, but it is pretty well furnished with leaf surface and that
is what gives the plant its value. What we call ensilage corn
has a good deal of leaf surface.” ,

The President: “ Well, does that corn brought from the
south produce more leaves in the north than it will if it were
planted right in the south? ” |

Answer—‘“ Yes, all plants do. They produce more leaf
surface in a given time in a temperate climate than they do in a
southern climate.”

Mr. Boyd: “‘ What we understand to be ensilage corn does
not produce any more leaf than northern corn. There is a
good deal of stalk and a good deal of ear; I have had three ears
on a stalk.”

The President: “ There is a kind of corn that some parties
claim they almost have a patent on; itis about two dollars per
bushel, and there’s another kind of corn that is said to be grown
in the garden adjoining that is offered now at very much less
per bushel. Now, the question is, is it the same thing? ”

Mr. Boyd: “I am not quite satisfied in my own mind that
even southern corn is the best corn for us to put inthe silo. I
I don’t know but our common northern corn would be just as
good.”

Mr. Potter: “ Burrell & Whitman claim to have made a.good
specialty of corn for ensilage purpose and that it 1s superior to
all other corn. Mr. Gurler last year procured some of the B.
& W. corn and some other (obtained at St. Louis), planted both, .

104 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

and says there is not near the difference between them that many
claim. He thinks he shall use some of both another year.”

Mr. Sawyer: “They claim that this corn will not mature in
this state, or in this northern climate. Now, I know this is a
mistake; I live in the southern part of the state, and any corn
will mature down there.”

Mr. Harrison: “There is no doubt that the ensilage corn is
what we want for the silo for this part of the state, because it
grows great big leaves. I sent for two bushels anda half and planted
it for the silo. When that seed run out I planted a large, yellow
corn, which was good corn for the silo, having a large stock.
Then I planted a small hard flint, yellow corn; you could see
just exactly where the three kinds of corn were planted. The
ensilage corn was considerably ahead of the yellow corn—I
think, perhaps, one quarter more tons to the acre than the big
yellow corn,”

Mr. Sawyer: “ Any big white corn in the south will do just
as well as B. and W. corn.” 3

Mr. Potter: “I think there is more juice, more value in en-
silage corn than there is in our native corn.”

Mr. Garfield: “I am satisfied Mr. Potter is right about that.
I am feeding both kinds. There is a peculiarity in ensilage
corn. The stalk is not near as tough as that of our common
corn, and it holds more of its moisture, and therefore seems to
produce more milk.” :

Mr. Hostetter: “This ensilage corn don’t ripen here; it is —
very green. Iam using it now, cutting and feeding it, and it is
so green that we cannot cut more than enough for four days or
it becomes very hot; it is very green and soft. I have stacked
some of it as an experiment, and I am satisfied it 1s so green
that it will heat in the stack, and that is one reason the cattle like
it so much better than the other corn, it is green and juicy, like
green corn almost.”

Mr. Garfield: “I believe it is better to plant this corn a
little thin so that it shall ear out and develop the sugar quality
to a greater degree.”

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. TO5

The President: “What do you mean by a little thin so it

will ear out? Mr. Boyd, what would you say?”
. Mr. Boyd: “ About eight inches apart.”

Mr. Sawyer: “Does Mr. Garfield cut both varieties of his
corn at the same time, or did he cut his yellow or native corn
early, when it was in that same condition in which his ensilage
corn was when cut ?”

Mr. Garfield: “ We cut all of the native corn first, beginning
about the middle of August, and it was some time past the mid-
dle of September before the other was cut. Ithink the yellow
corn was further matured because it was further cured.”

Mr. Warne: “I had about seven bushels of this southern
white corn planted. One man planted, he said, about three
pecks to the acre; the other man planted nearly a bushel; three
acres with two bushels and three pecks. That ground had been
a lake swamp about forty nine years. ‘There were ten acres in
the lake and I tiled it up. From the day this southern white corn
was put in the ground it averaged two inches growth a day until .
it was cut up. There’s numerous stalks, measuring fourteen to
sixteen feet, with two ears more than ten feet from the ground.
The men cut it up and they carried a step-ladder withthem, and
stood on the step-ladder to tie the shocks.”

Question—“ Wasn’t it due largely to tiling? ”

Mr. Warne: “ Yes, of course; it was rich land. I have
taken and twisted up a stalk of the southern corn and tasted of
the juice, and it was like maple syrup in comparison with the
juice of the native corn, and I didn’t blame the cows for making
a distinction and dropping the native corn and picking up the
other. The cattle would eat every stalk of the southern corn
clean up, and they are large stalks some of them. One of the
men who planted this corn has about half a bushel of matured
corn saved, which he is satisfied will grow. I think if we would
plant the corn thin on rich land that we could get seed from it.”

Mr. Harrison: “This gentleman lives.in Kane county, and
he says if it were planted thin on rich land he could get seed.
Now, in behalf of Carroll county, we got seed last year. I

?

106 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

want to say: We got two bushels of ensilage corn and put it
on four acres of land, and we got about twenty bushels of seed
corn.”

The President: “ Would you dare plant that corn here again
expecting to get such a yield? ”

Mr. Harrison: “ Well, I planted about ten or twelve acres
of that corn this year, but planted it so much thicker that I did
not get any seed at all. The first corn we planted two bushels
on about four acres.”

Mr. Potter: “There is no doubt but the seed from this corn
will grow if matured in a favorable season, but Messrs. Oatman
Bros., of Dundee, (who have tried it) inform me that it soon
acquires that woody fibre, and after growing it two or three
years it was no better than our northern corn.”

The President: ‘“ You think, then, it would be more profit-
able to pay more for the seed and get the corn fresh from the
south each year?”

Mr. Potter: “It seems to me it would be poor policy to use
corn raised here and run chances when the difference in the
cost of the seed is comparatively so trifling.” 3

Mr. Harrison: ‘“ As regards the difference in the quality of —
the stalk, we found it was not discernable. I have read about
the corn deteriorating by endeavoring to raise seed from it in
the north, and am not ignorant of what has been said on that
point. Consequently I noticed that in particular.» In just one
_ year’s time we would not expect great changes, of course, to
take place, still we might expect them to be discernable before
we would make a very great distinction in paying two dollars
for our corn. I think it is safe to raise your own seed for sev-
eral years; perhaps at the end of five years the difference would
be so great that it would be better to start fresh again. I don’t
believe it is any more true of this ensilage corn than any other
kind of grain that it detcriorates from constant planting in the
same place.”

Mr. Boyd: “That is not true of corn. It is true of oats and
wheat, but it is not true of corn. You can hold up your corn

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 107

and increase the quality of it. I have tried it a dozen years. I
have raised corn that I bought in southern Tennessee that had
eight ears on a stalk. You can breed corn just as you can
cattle or horses, or hogs, and improve it all the time.”

A. B. Hostetter: “The statement has been made here that
in the ordinary way we waste one half the produce. Now, we
have a great deal of corn in this country, and I would like some
of these gentlemen who have had experience in ensilage to tell
us whether the value of the fodder which is wasted will pay for
the expense of the silo and put the corn into it over and above the
expense of ordinary fodder.”

Mr. Periam: “It 1s simply a question of policy and economy.
Where you are feeding dry feed you do not get the full assimi-
lation of that food. Of course, with grass in its natural state,
you get the full solution of the feed, and that is just where the
practical value as between ensilage and dry fodder lies. You
have to give a cow that gives a big flow of milk from seventy
to one hundred and fifty pounds of water a day on the dry fodder
in order to moisten that dry fodder to such a degree that the
digestive organs can operate upon it, and the absorbents of the
system take it up. The question of the capacity of silo came
up, you remember. Now, a silo ten feet square will hold a
great deal of stuff’ You multiply that ten by ten and you get
one hundred square feet, you multiply that again by ten and
you have got one thousand cubie feet in that silo. Your ensilage
weighs fitty pounds to the cubic foot, and if you divide this one
thousand cubic feet by fifty, you get the number of tons in the silo.
You get twenty tons in a ten foot silo, and you can easily figure
up in that way.”

The convention adjourned to meet at two o’clock P. m. the
same day.

108 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

AFTERNOON SESSION.

The convention met pursuant to adjournment at two o’clock
Pp. M. same day.

ENSILAGE.

J. Y. SAWYER, Godfrey:

It was our intention to confine ourselves to the money value
of ensilage compared with our present system of dry feeding;
but at the request of your secretary to commence at the rudi-
ments, we will take a few moments to give you a history of this
wonderful feed:

In 1850, M. Auguste Goffart made some experiments in the
ensilage of wheat at Versailles, France, and in 1852 he built
four under-ground silos, made of masonry and cemented. These
silos he filled and emptied several thousand times, using maize,
Jerusalem artichoke, beets, sorgo, turnips, potatoes and straw
to experiment with, his object being to preserve the plant in its
natural juice, which was lost in drying. His method was to cut
the maize into six inch lengths, place a layer of this in his silo,
covered by a layer of straw, and so on till filled; a covering of earth
was then put on. Upon opening, the earth was found to have
arched, leaving a place between the earth and the ‘eed. Here
the ensilage was being damaged by the action of the air, and
was only saved by its immediate use. Later he covered with
boards and weighted with stone, but the process was imperfect
till he reduced the amount of straw and cut the feed very fine,
when it was found to keep an indefinite length of time. This
was the summer of 1873—success after 23 year’s labor. Goffart
at once made known to the world what he had found, not the
method of building silos and filling them, but the process of
preserving feed in its natural juices, by continual pressure.

In 1876, while we were celebrating our great Centennial,
Francis Morris, of Oakland Manor, Md., was building the first
silo in the United States, he having read of Goffart’s success, in

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. IOQ

a French newspaper sent him early in the year. These silos
were built of brick; built inside his barn after the corn was
planted, and were twenty-five feet long, four feet wide, and ten
feet deep; were filled October Ist, with corn cut fine, covered
with straw and boards and weighted with stone. Christmas
day was celebrated on this farm by opening the silo and feeding
the ensilage to cows, horses, mules, sheep and hogs; most of
them eating it readily, and preferring it to the best of hay.
Since 1878 Mr. Morris has increased his silo capacity to 1,000
tons, which is evidence enough to show what he thinks of the
system of ensilage.

Mr. C. W. Mills, a grain merchant of New York, familiar
with all kinds of wheat and corn, was fascinated with the luxuri-
ous character of some species of southern corn and determined
to try the experiment of hybridizing this with the northern
variety, so he planted on his farm at Po.npton, N. J., alternate
rows of northern and southern varieties. This was in the spring
of 1875. When September came, his northern crop was ripe
and ready for harvesting, but the southern variety had just got
fairly to growing, and showed no signs of maturing; what was
he to do? If frost came his crop would be lost. The old adage:
‘Necessity is the mother of invention,” proved true. Mr. Mills
had heard of the method of keeping roots by burying them in
the ground, so he dug pits, filled them with green corn, covered
with boards and heaped earth upon the boards. When the pits
were opened, the feed was found to be in a tolerably fair condi-
tion; the stock ate it readily, but portions of it were mouldy,
and as the pits were disturbed decay went on rapidly. ‘This
experiment could hardly be called a success from a financial
stand-point, but it furnished the key which unlocked the secret
of preserving green crops in silos—one of the grandest inven-
tions of the century. In 1877 Mr. Mills built two silos of 600
tons capacity, which he filled with corn and made a complete
success of the system of ensilage without ever hearing of Goffart
or Morris. Thus the ball was started rolling, gathering mo-

TIO ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

mentum on its way until there is hardly a state in the Union
without its silos.

Probably the first silos in this great Mississippi valley were
built by Dr. Eager, of West Point, Neb., in 1880. His four
silos were each 60 feet long, 16 feet wide and 20 feet deep, with
a united capacity of 2,000 tons. The doctor says corn ensilage
costs him 92 cents per ton, and is cheaper than prairie hay that
can be had tor the cutting and stacking. The honor of Illinois’
first silo, we think, belongs to Oatman Bros., of Dundee, built
in 1881. Mr. J. R. Barrett, of Sedalia, probably built the first
silo in Missouri in 1883 and another large one in 1884. Mr. B.
feeds 120 milch cows and 112 mules on ensilage. In 1880 there
were but 5 silos in the United States; in 1882 there were 1,000.
Between 700 and 800 were built in Great Britain alone in 1883-
84—all this going to prove the success of the system of ensilage.

The location of the silo is a matter to be well considered. A
steep side-hill sloping to the south or southeast is the most
desirable, having the cow stable and entrance to silo on the
warm side of the hill, a very important feature when the ther-
mometor ranges from 15° to 30° below zero. The object of
the side-hill is drainage and convenience in filling; also remov-
ing ensilage from silo, thus saving all elevating. Many good
silos are constructed inside the barn by excavating beneath, or
simply boarding up a portion of the barn. Ifthe ground is flat,
going too deep must be avoided, as the surface water will soak
in and do damage, unless carried off. The material used may
be wood, brick, stone, concrete, or even earth silos have been
used to good advantage for several years. Where sand or
gravel are near, it may be found that the concrete wall is the
cheapest; only cement enough is needed to separate the par-
ticles of sand, and this serves as the mortar to hold the coarse
gravel or stone together. The work may be done by farm
hands, except the plastering, which is quickly done by.a mason.
The plastering, we consider an important part, as it keeps the
_ air and water out, and makes the walls perfectly smooth. Very

large silos should be avoided as they leave too much surface

ILLNOIS STATE DAIRYMEN’S ASSOCIATION. 1TI

exposed to the air while feeding. Better build them longer
with cross partitions, and more of them, if much stock is to be
kept. A silo 12x12x15 feet deep is a very convenient size, and
will hold 43 tons, enough to keep 10 cows five months exclusive
of other feed, but if supplemented by a little hay or fodder will
keep 14 cows the same length of time.

Ensiloed feed varies greatly as to quality, depending largely
upon the crop when cut; length of cut; weight applied; condi-
tion of silo, etc. The subject of sweet ensilage has attracted a
great deal of attention the past few seasons. The manner of
making sweet ensilage is to fill the silo slowly, and allow it to
heat till it reaches 130° or hotter. This temperature destroys
the bacteria and leaves the ensilage entirely free from acidity.
The cutting should be fine. Mr. Goffart says the best ensilage
he ever had was cut 3-10 inches long, while a neighbor of his
cut 2% inches long and had very poor ensilage; other condi-
tions being the same. Our feed, this year, was cut one inch
long, and would have been better if cut one-half that length; it
packs closer and the air does not work in so much from the ex-
posed surface while feeding. The weight should be put on
soon after the silo is filled, and may be of anything that has
weight; stone is generally used, as it is cheap, convenient to
handle, and can be thrown out without being damaged by sun
and rain. Earth is sometimes used and has the advantage of
serving both as a cover and weight. ‘The amount used varies,
some use 50 lbs. to the square foot of surface, while others 200
Ibs. We think 100 lbs. none too much.

In filling the silo the ensilage should be dropped as near the
center as possible, being spread and tramped as fast as filled.
The cover may be of plank, board, tarred paper; even earth
thrown on will mix with the ensilage very little, and will follow
the feed if it settles more in one place than another. In feeding,
the ensilage is usually taken direct from the silo, but in cold
weather a better way is to take out enough for the next day’s
feed, mix bran or whatever grain is to be fed with it, and place
in a close box with a cover. If the ensilage is frozen any, I add

II2 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

to it a little boiling water. The next morning the feed will be
steaming and the way stock goes for this warm food is a caution
—in fact, I myself, prefer hot pancakes, coffee and meat to a cold
breakfast of the same, even if scientists say there are more
“solids” in the cold than in the warm victuals.

Corn is undoubtedly the best crop for the silo, as it makes
fine ensilage, and more can be raised on an acre than of any
other crop, 25 tons being not an unusual yield. Burrell &
Whitman say they have raised 80 tons of corn to the acre, in
the Mohawk valley. This sounds a little “fishy,” we admit, but
stalks from Kansas were exhibited at the Centennial that meas-
used 30 feet in length, and we all have seen and raised stalks
that were from 12 to 15 feet high; it would not take many hills
of this kind of corn to make a ton. If we raise 15 tons on an
acre, we have enough to keep a cow and her calf all the year
round. Clover makes a very good ensilage and is a grand fer-
tilizer. From Io to 12 tons can be raised from an acre, at the
same time greatly improving our land that has been worn out
by excessive wheat growing. It is also very convenient to have
silo of clover ensilage to supplement our pastures during the
drouth of summer, and happy are those who had such silos the
past season. Rye is extensively used in the east, as a crop of
corn and rye may be taken from the land the same season, but
those who have been farming in this way, now say by plowing rye
under in the spring, more feed can be raised from the corn follow-
ing than from the two crops. Sorghum is a great foliage plant and
we think could be siloed profitably, but have never tried it. For
young stock a mixture of other feed is unnecessary, but for
dairy cows a little bran and corn meal may be profitably fed,
also a light feed of hay or fodder, Dry feed may not increase
the flow of milk, but it is relished by the cows and makes more
cream—a matter of importance to butter-makers and those sell-
ing cream.

There are many objections offered to this system of feeding,
some of which we deem important to notice:

First—Szlos Cost Too Much. Dr. Pratt, of Elgin, IIl., says:

ILLNOIS STATE DAIRYMEN’S ASSOCIATION. 113

«: Anyone who can dig a trench 5 or 6 feet deep; fill it with cut
feed; weight it with a foot of earth, and cover it witha few
loads of straw or swamp hay, will get just as good ensilage as
though his silo cost him $1,000.

The cost of the silo is an important matter, and the more we
have to do with ensilage, the less money we put in silos. They
are being made more cheaply every year. ‘The idea that a few
pinholes in the wall would ruin your ensilage, is fast fading
away. In fact, some are simply stacking their feed, and weight-
ing heavily and find only a few inches of the outside spoiled.
Our own silo of concrete cost us about $1.50 per ton capacity
for the material and we did the work ourselves. Mr. O.C.
Davis, Richland county, Wis., has a silo built of wood, 112 tons
capacity, costing $125; R. P. Gilbert, Oswego county, N. Y.,
has one of stone, costing $700, of 600 tons capacity; L. C.
Morse, Sparta, Wis., has one inside his barn that cost $85, and
holds 8o tons. Now, look at the cost of our hay barns: W.D.
Hoard, of Ft. Atkinson, Wis., puts the cost of a hay barn at
$7 per ton capacity; take the case of Mr. Gilbert, whose silo
holds 600 tons; he must have a barn that holds 200 tons of hay
to have the same amount of feed. This will cost just $1,400
instead of $700 for the silo. Take the same case and see the
amount of land it will take to produce 200 tons of hay. At1y
tons per acre, it will take 13314 acres; the same land will pro-
duce 15 tons of corn per acre, or it will take forty acres to filla
silo. We could enumerate such cases all day, but will not take
your time.

Second— Zoo Expensive a way to Handle Water. I admit
that a load of green corn is heavier than the same bulk of dry
stalks, but you take the juice from the green corn and it is lost
forever; its equivalent can never be replaced by steaming or
any other process, and the stalk that was filled with juice is
filled with pith, of no more nutriment than a dry corn cob.
Francis Sutton, Chemist to the Norfolk Chamber of Agricul-
ture, England, says: “By far the most valuable feature of en-
Silage is the preservation of the juices of the plant in a soluble

IT4 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

form, and apparently in a more nutritious condition than it exists

in the fresh plant. It must be conceded, [ think, that ifeven the

silo only enabled the stock-feeder to preserve the food in as good

a state as when fresh, it would be an inestimable boon, but a

comparison of the analytical results between fresh and ensiloed

maize and grass, points to a still further gain in the improved

condition of the material so far as its assimilable properties are

concerned.” By actual experiment it has been shown that a

cow will eat from 70 to 80 pounds per day of blue grass two

inches long; this grass, as cut with a long mower and thoroughly

dried, will be found to weigh from 16 to 20 lbs. to the hundred.

Feed this to your cow for a week and you will see a great loss

in milk, as also in the weight of the animal herself. A ton of
well cured hay contains about 1,800 lbs. of solid matter while a

ton of ensilage only has about 300 lbs. of solid matter, yet it is a

fact that three tons of the latter is equal to one ton of the former

in feeding value. _We consider there is no more difference be-

tween a nice ripe peach or apple, and the same fruit dried, than

there is between ensilage and the dried fodder as far as its di-
gestibility is concerned.

_ Third—Cows will not do as well Afterward. In answer to
this objection, we will simply relate our own experience: The
23rd of April we turned our cows on rye and clover pasture;
two were fresh during the winter; the other three had given
milk since the summer before. The five head had been mak-
ing from 25 to 30 pounds of butter per week. The first week —
they were on grass, they made 44% lbs., and did not make less —
than 42 Ibs. any week in May; they would eat 12 or 15 lbs. of —
ensilage after being on grass all day. :

Fourth—JVakes bad Milk— Butter will not Keep. We have
used milk on the table for four years from ensilage fed cows,
and have never had nicer milk and cream for table use, being
entirely free from that bitter taste, which milk from farrow cows
sometimes has. Never had a complaint from a butter customer,
though one lot was shipped to Texas in December, and the last
used in March, said to have kept well in that warm climate.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. IIs

It is not an unusual thing to see butter carry off the first prize
made from ensilage fed cows.

Fifth— The Work Must be Done ina Hurry When Help is
Scarce. ‘Vhere is a misapprehension in this, as putting up ensi-

lage in a day is not necessary, but rather a detriment to the
success of the process. Recent experiments have revealed the
fact that silo may be days, and even weeks in filling, and still
contain the best of ensilage. While the silo is open it should be
“trampled every day, or better still, fill in a foot or two of feed.
~We now come to a part in the discussion that is of interest
‘to every dairyman and stockgrower, namely: The cost and
‘result of feeding ensilage, as compared with other kinds of feed.
For this purpose we have taken (Jan., 1885,) twelve patrons of
the Godfrey creamery, who feed and care for their cows well;
one-third being fresh in milk, while ours are old in milk but
one.

Now compare cost and results. These patrons feed
hay at $7.00 per ton; clover at $5.00 per ton; sheaf oats at 20
cents per dozen bundles; corn-fodder at 12% cents per shock;

“corn at 35 cents per bushel; wheat screenings at 15 cents per
bushel, and bran at 11 cents per bushel, making a daily cost of
g cents per cow. This, you will observe, is very cheap feeding;
cheaper in fact than we have ever known it to be at this time of
the year. Our cows were fed ensilage at $1.60 per ton; clover
hay, corn-fodder and bran at a daily cost of 7 cents per cow; a
gain of 2 cents in favor of ensilage. Now for the result: The
60 cows fed on dry feed produce 30 gauges of cream per day
at a cost of 18 cents per gauge for feed; the 6 cows fed on ensi-
lage produce 5 1-10 gauges of cream at a cost of 8% cents per
gauge for feed, a gain of 934 cents per gauge in favor of the
new system. These figures were not taken from one day, but
include the whole of the month of January, and should they be
taken next January the gain would be nearly double in favor of
ensilage, for dry feed is just twice as high now as it was then.

_ December 31 we weighed our milk and had 93 pounds;
January 31, 92 pounds; February 28, 7934 pounds; not be-

116 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

ing quite satisfied with this we weighed again the next day and
had 8234 pounds; a decrease of not more than 2 pounds per
cow during two of the coldest months Illinois ever saw.

We heard one of said patrons say, while chopping fodder
out of ice and snow with an axe: “I wish I had your silo dur-
in this weather.” Another said: “I have to keep my boys
out of school nearly every pleasant day to haul feed.” En-
couraging for the boys! Do you blame them for wanting to —
leave the farm and get a comfortable position in an office or
store? Ensilage is the boy’s friend, and no man who has ever
had the benefit of a good silo will willingly do without it.
| J. Y. SAWYER, JR., Godfrey, Il.

\

DISCUSSION.

Mr. Warne: “ Did you see the corn stalk thirty feet high?”

Mr. Sawyer: “I saw corn at the Centennial from Kansas, ©
and the statistics say that corn was there which measured thirty
feet long.” :

Mr. Wilbur: “I would like to ask what is the difference in ~
value of an acre of corn put up as we ordinarily put it upinthe ©
dry shock and cured, and that put up by ensilage?”

Mr. Sawyer: ‘‘I cannot give you any figures. I can give
you the difference between hay and ensilage as I give it here. q
Nine hundred pounds of ensilage is equal—and I think any man ~ 4
here that has ever fed ensilage will sayhe prefers it—to the best ~
ton of hay he ever saw. A ton of hay is 1,800 pounds solid
matter. Three tons of ensilage has but goo pounds of solid
matter. That looks like a good deal of difference, but look
again: That hay as it goes into the cow’s stomach must be thor-
oughly masticated; must be warmed and soaked, and it takes
that much more hay to get the goo pounds ready to be distrib-
uted throughout the body. In feeding green, good ensilage, you
have it already warmed, already soaked, and put in the siloand
taken out in the very best condition possible as far as assimilation
into the system is concerned, and there is where the great point

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. I17

is. I cannot tell you exactly just how much difference there is
between green corn and dry corn, but it is nearly one-half for
the reason just given.”

Mr. Hostetter: “‘ Prof. Henry and Prof. Sanborn and other
leading men have said that an acre of dry corn contains just as
much nutriment as an acre of green corn-fodder or ensilage;
isn’t so?”

Mr. Sawyer: “Well, in the first place, you dry the juice
out of the plant, and that juice cannot be replaced in any way,
shape or form. The nearest you can come to it is to steam it
and give it a very slight acidity, but you cannot quite reach it.
The great value of the green corn or the ensilage is that it is in
perfect condition to be assimilated. Some people go so far as
to say that ensilage is better than grass, but this probably re-
fers to poor pasture where a cow has to work hard all day to
get filled-up, but where you have grass in the very best form.
I don’t say that ensilage is better than grass, but say it comes
right up to it.” |

Mr. Warne: “ How much will ensilage shrink?” |

Mr. Sawyer: “It has been claimed by chemists who have
tried the experiment that only 1 per cent. of the moisture has been
lost, but that is where it is cut at once and taken immediately,
and placed in the silo without any curing at all, and I do not
believe that is the best way. You hurry it too much.”

Mr. Pape: “Suppose I was going to fill a silo, and had a lot
of bright wheat straw, and should put in part corn and then
straw, and fill with corn and straw all through the silo, what
would be the result?” j

Mr. Sawyer: “ You would stand a very good chance of
losing the whole, for the simple reason that every bit of
straw you put in there is filled with air, and that is what you
want to get out of your silo. By putting it all green in there
together it starts to heat at once. As soon as it starts to heat
the hot air goes up, and you fill in some more and that stops it
_and keeps it good.”

118 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Mr. Pape: “ Suppose I fill the silo with green clover, wilted
three or four hours?”

Mr. Sawyer: “ All the better.”

Mr. Pape: “ When it came out of the silo would it be
spoiled?”

Mr. Sawyer: “ Not at all, it would be first-class; in fact a

- little better than if you put it in just as soon as you cut it; there

@

is moisture enough there to heat it. This Frenchman, Mr.
Goffart, thought that he had to put in green feed and dry feed
to absorb that moisture, and that is what spoiled it; he got down |
so he didn’t put hardly a particle of straw in, and then his feed
kept.”

Mr. Boyd: “ Permit me to correct Mr. Sawyer abou the
straw business. I know several gentlemen who have adopted
the course of putting a layer of straw over a layer of ensilage,
intermitting, with the very best success. The straw absorbed
the moisture from the ensilage, and it came out in better shape
than it did without the straw.”

The Secretary: “In reference to the storing of dry fodder
and green fodder together, is it not a waste of space and ex-
pense to construct a silo for the purpose of preserving green
fodder in a green condition and then occupying a portion of that
space with dry fodder?”

Mr. Boyd: “ You are entirely right, but I merely wanted to
make the fact known that that was not an injury to the ensilage.
In the case that I spoke of these gentlemen had a larger silo

than they had ensilage for and they put the straw in to fill up.”

The Secretary: “I think the chances are aginst you when
you use dry straw with green fodder. ‘The combination is
liable to produce a fermentation, that is foreign to ensilage, and
not only that but it increases the heat.”

Mr. Sawyer: “ That experiment might have been successful
this last season which was a very dry one, but in a wet season
I believe the chances would be ten to one against it.”

Mr. Potter: “Three years ago a gentleman who is one a
the largest feeders in Iowa informed me that he fed a large -

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. II9

number of his cattle by just running into his barn a layer of
corn and then a layer of straw, and that it kept well. Mr.
Gurler told me a week or two ago that he should try the ex-
periment. He seemed to think it would work well.”

The President: “Thirty years ago my father used to do
that same thing. Well do I remember how he made us_boys
pitch the heavy green clover in, and how we mixed in the
straw. He called it succotash.”

Mr. Pape: “I have done just that way, and better clover
I never saw and the cattle will eat the straw just as well
as they eat the clover. It raised such heat that it smoked for
weeks out of the holes provided for ventilation. The clover
was kind of brown when we took it out-—a bright brown.
You can put clover in green and heat it to a great extent and it
don’t hurt it if there’s no rain-water on it.”

Mr. George: “ The question with clover is to get rid of the
moisture, to preserve it. You don’t want to allow the fermenta-
tion to go on in clover. In ensilage you want to protect the
moisture instead of letting it off; that is the preservative part in
ensilage.”

Now, in regard to the preservation of ensilage there are
a few scientific questions that enter into it, which, when they
are properly understood, are very simple. Of course every-
body knows there is more or less loss in drying out corn-fodder.
As exposed to the weather in the drying process it chemically
changes it to an extent, and you cannot restore that chemical
composition again to put it into the soluble form that you have
in the green corn. In the green corn, it is in a form that gives
the greatest nutriment to our stock; they assimilate it easily be-
cause it is in just the right condition; but in the drying process
there comes a chemical change which has to be resolved again
as far as it can be by the energies of the animal economy into
its original form before it can be readily assimilated.”

-: The President: “And that means you have got to take a
part of the food to mix the other part of the food before it can
be assimilated by the body.”

I20 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Mr. George: “Of course, it has got to be assimilated by
some other part of the food.”

The secretary: “There have been some thorough experi-

ments made upon this point, where they have tried to utilize
ensilage and dry fodder at the same time. I accidentally hap-
- pened to turn my hand here to a report of some experiments
to prepare the dry fodder in a more digestible manner, made by
Mr. Nutall, quite a prominent dairyman of England, upon the
farm of Lord Vernon. These experiments were made by feed-
ing thirty cows for five months, and he says: ‘These had been
fed upon hay.and a very large excess of dry food, which never
was applied to the proper sustenance of the system or the
secretion of milk. When this experiment was commenced 5
pounds of hay and 5 pounds of oat straw per cow was cut up
and put into a bin, and 2% gallons of boiling water were thrown
upon this food. The result was most satisfactory. Thus we
may save the stomach of the cow a certain amount of work,
and if we cannot restore the natural juices to the hay, which
have been washed out or dried out, we can at least prepare it
for the cow in a more digestible state.’ ”
_ While this gentleman obtained good results from mixing the
feed, at the same time with the food all prepared in a green
state, he would have derived still further benefit from it. The
great object in the ensilage question is, of course, the preserva-
tion of succulent food for winter feeding, either for dairy cows or
for beef. ‘They both amount to the same; the stalk that will make
milk in the dairy cow will increase flesh in the steer.

The President: “* Will Minnesota bran make fat or meat in a
steera 4

The Secretary: “‘ Yes. Properly mixed with other stuff, it
will produce both or either.” ;

Mr. A. B. Hostetter: “I can understand why some of these
gentlemen who have been in a dry country this year seem anxious
to put water into their feed, but it seems to me it is a useless
expense to handle water in the ensilage.. Water is about as

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. I2I

cheap as anything we have in this country and we can supply it
readily.”

Another thing, these gentlemen say they mix with their
ensilage a certain amount of ground feed, oil-meal or something
of that kind. Now, if I have oil-meal and mill stuff I can make
the cattle go through the winter in pretty good shape without
the ensilage. It reminds me of an experience I had with a man
who said that bran was the best feed in the world for hogs; he
said he fed nothing but bran, and I asked him how he fed it.
He said he just made a swill of it. ‘And how do you make
the swill?” He said, “Well, I just mix it up with milk and
they will eat all you feed.” Now, it seems to me that is the way
with ensilage; it depends a good deal on mixing a lot of other
feed with it, and a good deal also depends on the kind of ani-
mals you feed it into. I would like to ask Mr. Boyd if the
amount of cream he gets from his cows is entirely from the
ensilage, or whether his cows-are not entitled to a portion of the
credit?

Mr. Boyd: “Of course I attribute a great part of it to the
cow, and a little of it tothe ensilage, but the point I want to
make is this: The president wanted to know something about
economy of feeding and I gave my own experience. I feed a
small ration of ensilage with two quarts of bran, one quart of
corn heart he

The President: ‘“ What is that?”

Mr. Boyd: “It 1s the germ of the corn.”

The President: “ How do you get that out?”

_ Mr. Boyd: “I don’t take that out, the hominy mill takes it
out. The point I wanted to make is this, and it is a prac-
tical one, that from a moderate ration of that kind I was getting
one can of cream from three cans of milk. I don’t say that it is
all attributable to any one of these feeds, but it is the economy
of the thing. I never fed before at this season of the year for ™
anything like that small expense. It has cost me twice to pro-
duce the same results heretofore from the same cows.”

_ The President: “That is just the point that I am trying to

I22 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

get at. We are trying to find some cheap, good food; some
means by which we can produce milk cheaper than we have
been producing it.”

Mr. Boyd: “My cows give the same amount of cream for
half the cost, and the quality of the cream does not vary.”

The President: “ There has been something stated in re-
gard to what Prof. Henry has said about silo. Three years
ago at our meeting at Belvidere, if you remember, he did say
that so far as his experience went, the only thing gained by put-
ting up a silo was this: ‘That you did not have to stop for the
rain, but you could put in the feed whenever you chose. I un-
derstand that after thorough experiments he backs right square
down Hs om that position, and he is just as crazy on silos as any
of us.’

Mr. Mourad: “I would like to ask Mr. Sawyer if any reliable —
comparative experiments have been made with ensilage butter
as to its keeping qualities.”

Mr. Sawyer: “ Not that I know of. Statements have been
made, but they have not been backed up by reliable experi-
ments as far as I know.”

Mr. Grossman: “If, as Mr. Sawyer has said, the shrinkage
is less when the corn is comparatively green, why is it better to
put in the corn in a wilted condition?” ;

Mr. Sawyer: ‘“ Well, it is simply a matter of weight, as I
understand it, and heating quicker in the silo by being a little
wilted than perfectly green. I cannot tell you why because I
don’t know, but it is a simple fact that it makes better ensilage
to be a little wilted before going in than when going in pea |
fresh.”

Mr. Grossman: ‘“‘ Now, another question: Mr. Boyd told us
this forenoon that he fed 32 pounds of ensilage per day, other
parties said they fed about 60. Mr. Boyd said his corn had
ears on and that was why he didn’t need so many pounds. -
Now, I would like to know, which is the better. way to have it, -
with ears on or without them, that is, planting thin or thick?”

Mr. Sawyer: “That is, you might say, a local point. Mr.

}

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 123

Boyd says he fed his cows all they would eat, and they would
easily eat about 32 pounds. I have had my cows eat 60 pounds,
but not when there was ears on. If you can grow corn very
cheaply in the country you live in, it will pay you better to grow
a large yield for roughness and supplement it with mill-feed. If
you don’t grow corn cheaply, if you have to feed that in the
best way, you had better plant it thinner so as to have your
corn all ready there. Now, throughout the east, they can raise
it cheaper by planting far enough apart so the ears will form
and have considerable richness in the ear itself. Throughout
the west where corn is cheap they plant it thick, and raise a
large yield of it for rough fodder and put in a grain ration
besides. Of course, an animal cannot eat so much of rich, con-
centrated food as it can of weaker food.”

Mr. Boyd: “It is very possible that a cubic foot of my ensi-
lage will weigh more than a cubic foot of yours. Yours might
have had considerable more water than mine in it; might have
been composed of more leaves and stalks, while mine had large-
_ sized ears; the corn was partially glazed when I commenced to
cut it, and it seems to me that that corn would weigh more per
bushel than corn that was raised very thick and composed
largely of leaves and light stalks.”

Mr. Tenney: “‘ The discussion here on this ensilage question
has been entirely with respect to corn. How does clover do
put into a silo?”

Mr. Boyd: “I have had no personal experience of it, but I
cannot see the economy of it.”

The Secretary: “I havn’t had any practical experience in
the matter, but I can tell you what Mr. E.J. Oatman said at
the meeting of this association in Aurora, and he is a man who
has made thorough experiments in all these ensilage questions.
Mr. Oatman made the statement that he had absolute faith in
clover silage; had tried a little before, and had filled one large
silo with clover last year, but could, as yet, make no positive
statement of results. Within a few weeks after this Mr. Oat-
man told me that on opening the clover silo it was found in per- _

124 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

fect condition, and he said, ‘The cattle, horses, and every living
creature we have on the place seem to be crazy for it; they
seem to relish it the most of anything we have in the way of
feed. We are in for a clover silo, and we shall keep clover
silage.’ He appeared to consider these clover silos about the
biggest they have on the place, and he is not a man given very -
much to enthusiasm unless the facts and figures are along to
back up assertions.”

The President: “A year ago last fall, when the pastures
about Dundee were diy as a hone, and the owners of the
creameries were very blue, I put the question to Mr. Oatman:
‘Well, Oatman, how about silos now?’ I thought I had got
him. Hesaid: ‘There is where we have got them, we sell
our hay to these fellows and we have got our silos, and we are
feeding out of them.’ ‘That was the latter part of July or early
in August, and he says: ‘If it was not for this silo we would
not be making twenty cans of milk a day from our cows.’
There is where the silo business comes in. You can pack it
away and store it for a time of trouble. If it cannot be said it is
better than any other kind of feed, it is a very good substitute
in a time of trouble. These Oatman Bros. are the owners of
nine factories, I believe, and if there was anything about this
ensilage that was disastrous to milk, if it didn’t make good but-
ter, you may be sure they would drop it. I have heard them
repeatedly say that they could make the best milk from ensi-
lage.”

Mr. Little: “Does he cut his clover the same as the corn
fodder?”

The President: “I think he throws it in whole. At the
North Western Association at Beloit two years ago, there were
several gentlemen who said they had had very good results
from just throwing in the corn whole.”

Mr. Little: “Can you keep this silage for we next sonata iy

The President: “ Yes, keep it for years.”

Mr. Sawyer: “I fed ensilage last February and March that
. had been put up a year from the summer before, so it had been

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 125

kept over one summer and it had kept very good. There was
a very small portion lost. The upper part of the silo had been
refilled last summer, on top of the old; and I didn’t know how it
would work, but there was no trouble about it.”

Mr. D. W. Curtis: “We have been agitating this question
in Wisconsin three years. Last year we probably built
about sixty silos. Last year the regents of the University
engaged Mr. Austin, of Neilsville, to plant a field of
ensilage corn and put it into the silo and keep an exact account
of everything to know what it was going to cost. He planted
twenty acres, thirteen acres of that corn he put into the silo.
The corn was cut when it was a little past the roasting-ear. It
was wilted from two to ten days before being hauled to the silo.
_ It was weighed and averaged a little over nineteen tons to the
acre. After giving credit for the land, keeping track of all the
labor that was placed upon the field, etc., his ensilage cost him
a little less than 65 cents a ton when in the silo. He thinks he
would rather have two tons of that ensilage than to have a ton
of timothy hay. Mr. James Smith, of Green Bay, planted a few
acres which he cut up and let it dry out in the field to settle the
matter of how much it went to the acre; it was hauled to the
city scales and weighed. After this was dried out thoroughly
it went ten tons to the acre. The sixty and eighty ton silage
corn is pretty hard to find; if it goes twenty-five or thirty tons
it is considered a good crop and will pay to raise. Most every
one with us raises B. & W. corn. I saw in this forenoon’s dis-

cussion that they thought the northern corn was quite as good
as this B. & W.”

The President: “No, it was the corn that was raised by the
neighbors down in Georgia and Virginia, where the B. & W.
corn is supposed to be shipped from.”

Mr. Curtis: “This corn is grown in Georgia, and when
brought tothe northern country it develops a great deal of saccha-
rine matter in the stalks, which, when it becomes acclimated,
seems to depart. ‘That is why people who have tried seem to

126 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

prefer it to other field corn. Perhaps-the other field corn is
good enough, but this seems to take the preference with us.”

- eS

Mr. Hostetter: “ A gentleman requests me to ask whether q

ensilage will not freeze in this latitude so as to injure the feed;
and also to interfere with the convenience of feeding; also the
condition that it is in in regard to mixing it with the ground
feed.”

The President: “ Do they have any frost down your way,
Mr. Sawyer?” | | |
Mr. Sawyer: “Just a little; went down to thirty: one below.
I will say I have had a little trouble with ensilage freezing, but
very little indeed, and whenever I have found it frozen I put it
in a close box and mix it with the other feed and it comes out
all right. It will freeze only on the edges and that is where a
wooden silo is better than a concrete. In very cold weather,

right against the wall, it will freeze; but by putting it into a box ~

it will warm up in from twelve to twenty-four hours. In regard
to mixing other feed with it, you can’t get anything better. It
has a moisture, and if you will throw it into a box and mix your
ground feed with it as you throw it in it will mix very easily.
It is damp enough so the ground feed will stick to it.”
Question—‘“ We want to know the difference in feeding value

between an acre of ensilage and an acre of dry fodder after ~

counting up the expense of raising and putting in the silo ang
everything,”

Mr. Boyd: “ Will the gentleman tell how many tons of dry —

fodder he has got on an acre?”
Answer—Well, say I have ten tons of dry fodder to the acre
and thirty tons of green.” :

Mr. Boyd: “In my opinion there is no comparison between
the two at all, I would rather have the green fodder two to one.”

The Secretary: “There is the same relation between these
that an acre of grass has to an acre of hay.”

Mr. Chester: ‘‘ Testimony has been given here as to the
value of ensilage in producing milk, and according to that testi-
mony there is no question that for producing milk ensilage is a

ee ee eS ee

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 10747)

cheaper food than dry food in the proportion of about three to
one. Now I would like to know what is the value of ensilage
as a meat producer.”

_ Mr. Boyd: “I can say what a gentleman told me about the
matter. The president of the First National bank of Lafayette,
Ind., called on me last summer. He said that he was in the

‘habit of feeding a thousand head of steers every winter, and

that he built two silos for the purpose of experimenting. In
feeding out the ensilage to the cattle he found that he had
gained 50 per cent. by feeding the ensilage to the fat stock.
That was his statement and he is a very close figurer;
does business on a large scale; quite a rich man. He feeds
1,000 head of cattle every winter.”

The secretary: “ You all know the effect of feeding brewer’s
grains. I believe that scientific men have demonstrated the influ-
ence of brewer’s grains to be somewhat similar to that of green
fodder or ensilage feeding. And brewer’s grains are quite fattening

food. It is a fact so well recognized that it now passes as

\

an axiom, that ‘evass will make milk’? and grass also makes
beef. You will also say that hay is grass, but grass is not hay,
not by a long ways. The radical difference is produced by the
drying of the plants. In ensilage you preserve the watery con-
ditions that are not preserved in hay or other dry feed. In the
green plant there exists.a natural combination so subtle indeed,
that it has been impossible up to the present time for scientific
men to discover any process by which they can restore these
watery conditions in the form in which they are first found.

_ This applies to the subject of cattle fattening as well as the sub-

ject of producing milk, and feeding dry fodder as against ensi-
lage is exactly similar to feeding dry hay as against green grass
for the purpose of cattle fattening.”

Mr. Sawyer: “I have had some experience in feeding calves

with ensilage. You know it is quite expensive to winter them -

and keep them growing ‘right along without any check at all:
Ensilage will come in here just like turning them on grass, and ~

as far-asI have been able to observe there is no stop at all.

128 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

They grow right along because there is no big jump from grass
onto dry feed; it is merely a continuation. And the same is
applicable to cows. ‘Those that are not great producers, if they
eat much of it, will get fat.”

Mr. C. A. Wulff: “ As regards ensilage I will only tell how
Ihave found silos in Holstein, Europe. This county, in the
north part of Germany, is noted for its very fine Angeln cows
whose delicate qualities make them compare with the Ayrshires.
The breeders of that stock who are organized in a very solid
association all over the county, and all work together, use all
their clover as ensilage. The silos are generally built with
brick, and in connection with the barn, from which doors lead
directly into the silo, divided in two or three parts. ‘The clover
is filled in the silos from the upper floor of the barn that is
aimed for keeping of straw, and into which the straw, as well

as the new mowed clover, is brought on the cart by a slanting

driveway. When the silos are filled the clover is covered with
three rows of bricks, that follow equally all the settling of the
ensilage. When the ensilage is going to be used they open one
of the doors into the silo from the barn and cut the clover with
an instrument like an old fashioned straight hand-root cutter.
They always cut the ensilage perpendicularly and remove the
bricks on the top only as much as needed, I found the ensilage
during my visit there in the month of July, two years ago,
a very sweet, soft and odorous food that the cows liked very
much. I will say that people there generally feed their cows
in the barn the whole year except one month in the high sum-
mer divided in parts of a fortnight each. As regards the ensi-
lage question in the United States I think that is a very import-
ant one, and I believe much in trying that way to make the
winter food equal with the summer food just as we in Europe
try to reach that important object by raising turnips, carrots
and mangles, not having the valuable corn. For feeding pur-
pose I think corn ensilage is. much to be recommended and for
dairying I believe that a possible “ensilage taste” in the butter
can be avoided by ripening the cream a little more than usual.”

ILLNOIS STATE DAIRYMEN’S ASSOCIATION. 129

The President: “I will say for the benefit of some of you
that Mr. Wulffis sent over by the government of Sweden to
learn our American system of managing cows and making fine
butter. He has only been here three weeks and has been in
our factories to learn about making fine butter, but he has told
us more than we have him.

ENSILAGE.

D. T. anp E. C. Brown, Batavia:

The prominence of dairy interests in Kane county farming
is well known to all of you, and if there be any section of our
great country where a method of cattle feeding, which claims to
have special value in the production of milk and butter deserves
full and impartial consideration, that region is right here where
we live and where most farmers are trying to make a living by
dairy farming. It may be, however, that the millenium is near
at hand for the cows of this country, and that they will soon be
released from their stanchions and be left to wander where they
will, as being no longer profitable servants to their owners, in
comparison with that special pet of the Chicago stock yard
lords—the Poland China grunter—for has not the great Geneva
glucose factory opened up a veritable gold mine to the feeder of
swine in the form of gluten slop? One of my neighbors says
he can make pork for 1 cent a pound with gluten feed. And
when I daily see the long procession of gluten tanks passing my
house, some of them coming from beyond Aurora, and traveling
over twenty miles a day to convey Mr. Pig’s tipple to him, I
sometimes think Mrs. Cow’s day is almost over in Kane county,
and that the officers of “‘the Prohibition party” ought to inquire
into the influence and practices of the great gluten saloon up at
Geneva.

_ I willsay nothing about the morality of feeding its other
product— glucose meal—to our milch cows, for we all know
how it is ourselves when we are short of other mill-feed. But
while we have our cows with us let us consider whether there is

i|

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I30 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

any good thing we can do for them which we have not yet
done, and, especially, whether there is anything we can get
them to do for us which they have not yet done. In plain
English let us inquire whether we can get any more money out
of them by giving them a new form of food called “ensilage.” |

I have been requested by some of the gentlemen who were |
instrumental in getting up this meeting, to say something here

about silos and ensilage as matters of new interest to farmers in
this vicinity, especially to such as are chiefly engaged in dairy
farming. The only reason why this request could have come

to me is that ensilage has been used on my farm for the last

three seasons, and that I may be the nearest resident to Aurora

having a silo on his farm. i do not know of another nearer than |

Mr. Gurler, of DeKalb, and the Messrs. Oatman, of Dundee. :
Dr. Pratt, of Elgin, has for several years stored uncut green’

corn stalks in a pit excavated in the ground, but this method is!

4
\
\)
.

{

. y
_nhow regarded as antiquated and would not be “ good form” for,
a progressive farmer to imitate. At first a majority of the so- |

called scientific agricultural writers were opposed to the ensilage,
while practical farmers who tried it approved and advocated it.
The “book men” and chemists have mostly come round to the
same view by this time.

. The term “ensilage” is a general one, meaning any green ;

forage plant for cattle which has been stored in a silo to preserve

B ace tshem.oo ew. Fam igh) mn a

it in a green state as when freshly cut in the field. Thus it may —

be of corn, rye, field oats, meadow grass, sorghum, cow pea-

vines, or other fodder-plant, but in the northern part of the

United States it commonly signifies green corn stalks cut into

short lengths, 1. e. from one-half inch to two inches long. The

“ensilage” is preserved in what is called a “Silo.” Both terms
are of French origin.

When it is first suggested to the dairy farmer that it may be
expedient for him to adopt ensilage feeding, he naturally inquires
whether he can get more profit out of the’ same acreage of land
sown to fodder-corn by putting his crop into ensilage rather than
into shocks and feeding it as dry fodder. This problem has

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. I31I

been experimentally tested by many scientific American agricul-
/turists, and among others by Professor Henry, of the University
}of Wisconsin, at Madison. Professor Henry’s views on the sub-

by men occupying similar positions as a competent observer
jand accurate reporter. His field of observation, too, being
adjacent to northern Illinois, makes the conditions of the problem
‘there very similar to those which surround us here.

Professor Henry took from the same field equal quantities of
the same kind of corn plant and subjected them to the two kinds
of treatment, obtaining in the one case an excellent quality of
'dried corn fodder, and in the other an equally good result of
|ensilage. Both of these were fed to the same cows, at different
stages in the trial, allowing due time for passing from one stage
_to the other.

\ :

_ He found that the ensilage lasted half as long again as the
fodder-corn, probably because it was all eaten clean, leaves and
stalks, while a considerable proportion of the dry fodder, i. e.,

‘the butts or coarser portions of stalks were not eaten. He also
found that the ensilage produced 10 per cent, nore milk and 11
per cent. more butter than did the dry fodder.

Incidentally, I may here say that when ensilage was added

}

‘to the dry feed on my farm at the beginning of the present sea-
‘son, which was on the 23d day of November last, the quantity —
of milk increased more than 80 pounds on the third day and so

‘continued. The butter made during Professor Henry’s experi-
|ments was all sent to a commission dealer in Chicago, who
‘reported that in no instance could he tell which lot was from ,
ensilage—or other food. Professor Henry’s conclusion was that
dairy farmers could use the silo with advantage and profit, and
‘this is also the general conclusion of those who make a practical
trial of it.

Ensilage of good quality is very eagerly eaten by most grass-
eating animals, from horses to poultry. Cattle prefer it to the

best quality of hay when both are placed before them. Very

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132 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

rarely some animal may be indifferent to it when first offered,
but soon learns to like it and eats it with avidity. .

But ensilage is not in itself what scientific men call a “ com-
plete” food, 1. e., one possessing a// the requisites for nourishing
all parts of the animal system. Therefore meal of some kind or
other similar food should be added to make the ration “com-
plete.”

As compared with the best quality of clover hay as a food
for milch cows a number of agricultural chemists rate it at one-
third the value of such hay, weight for weight, but there is not
always free choice open to us in the selection. Take such a
season as that of last year with its terrible drouth. If you had
sowed ensilage corn early, and had taken good care of it, you
would have got, in all probability, half a crop at least, but what
proportion of an average crop did you get from your best
meadows? I know, only too well, that on my place if it had —
not been for twenty-three acres of ensilage a majority of the
cows might as well have been given away for there was no sale
for them and not feed enough for them on the remainder of 200
acres to carry them through the winter. The herd consists of
47 head, with a bunch of young stock. .

One of the recommendations of ensilage is the large quantity ~
which may be raised on an acre of land; and another very im-
portant one is the small space needed for holding the yield of ‘4
many acres after it is passed through the cutter. Prof. Henry,
in the official report of the Wisconsin Experiment Station, states
that on good land 15 to 20 tons of green fodder can be grown
on one acre. I do not know what variety of corn he used, but ~
as this report was issued when the very large variety now
grown for ensilage had not come into general use, it is not re-
markable that larger yields by actual weight have since been
reported. ‘Twenty-five and thirty tons are so reported, and in
the last number of the Albany Cudtzvator a New Hampshire
correspondent asserts that he raised 32 weighed tons per acre.
He calls himself a convert to ensilage, and says that, “ from
having at one time been disgusted at what he deemed the ex-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 133

travagant claims of the advocates of ensilage he has now become
one of them himself.” (See Country Gentleman, Feb. ’88.)

As to the space occupied by one ton of ensilage. This will
average 44 square feet, while a ton of hay will fill 500 cubic
feet. One square foot weighs 45 pounds. One bushel weighs
about 30 pounds. ‘T’wenty tons can be put into a space ten feet
square and nine feet high, and these twenty tons fed out as at
the rate of une bushel twice a day to each animal, which is a
judicious rate of feeding, will suffice for twenty cows for one
_ month and two or three days over. A silo of capacity to supply
twenty cows for six months should hold 120 tons of ensilage, and
would occupy a space 28 feet long, 12 feet wide and 16 high.
All the corn stalks to fill this could be raised on six acres of
good, well fertilized iand. The space mentioned is just about
equal to one of the bays of the 30 by 4o feet barns so prevalent
in our country, and such a bay would be about the very best
place to put a silo, with the cow stable extending as a wing from
the end of it.

I might quote statements of practical farmers and dairymen

as to their great success and satisfaction in the feeding of ensi-
. lage, but the purpose of this paper is simply to invite your con-
sideration of this subject. You will find that positive benefits
may be derived from it, that you can keep more cows on your
farms and obtain more milk, and that the succulent food is favor-
able to the health as well as nutrition of your herd; that you can
make a material increase in your crops and store it in a very
small compass, and especially that you can do more to insure an
adequate supply of winter provender, whether the season be
over dry or over wet than by any other mode of raising it on
your farm. You will find, too, that no very extraordinary
increase of labor is demanded of you and that only very simple
arrangements are needed. ,

The seed corn should be of such variety as will about reach
maturity at cutting time, Drill it about 3 feet 8 inches apart,
dropping three kernels to the foot, so as to give a good expos-
ure of each plant to the sun and air, and allow ears to form. It

134 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

should be properly “cultivated,” left to grow ‘until the sap in the
stalk reaches the gummy state, near the time of glazing of the
ears when the whole plant has its greatest feeding value. But
one must endeavor to keep ahead of Jack Frost, which last cal-
culation will suggest the forethought of early planting—as soon
_as practicable after putting in the field corn seed. Prof. H. found
cost of filling 90 cents per ton—whole cost less than $2. .

As to the silo itself its construction has been growing sim-
pler from the time of its introduction. It is only necessary that
it be strong enough to bear the pressure of its contents without
opening joints and admitting air; that it be air-tight everywhere
except at the top and water-tight for keeping water out, but not
for keeping it in, for if necessary to secure this last, a drain may
be required.

The floor of the silo should, if possible, be level with the
feeding floor of the stable, for convenience and economy in
handling and feeding, ‘There should be but one door and this
is best made with separate pieces of board to slip into grooves
lik an ice house door-way. Silos have been built of stone, of
brick, and of concrete, but wood is the best, because it is as
good as any and cheapest. A stiff frame lined with a single
thickness of matched flooring is all that is needed to meet all
requirements. The cost should not be over $2.50 per ton
capacity. Having your silo, and the crop being ready for hous-
ing, it may be cut in the field by hand or by a short reaper;
drawn near to the silo on a low, long wagon frame to the cutter.
The power for cutting may be steam or horse power. Many
who formerly used steam, thinking it necessary to fill their
silos rapidly, now prefer to fill them slowly and therefore use a
one-horse tread-power, changing the horse occasionally to the
wagon. Slow filling allows the great heat generated by fermen-
tation to pass away, giving what is called sweet ensilage, which
is preferable to the more acid form.

The filled silo is usually covered with some material to ex-
clude air from the surface, and many persons put considerable
weight over the ensilage. Thus some use building paper,

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 135

covering this with boards, and these again with stone, or earth,
or cord wood. But one of the best dairy authorities in the
country tells us he uses no weight at all, prefering to lose a few
inches of ensilage by mould rather than incur the trouble or
cost of weighting. We have had about equal results from a
covering of straw and one of paper, boards and stone.

When the time comes for feeding the ensilage we uncover
the whole surface and take off successive layers. If the weather
is as cold as usual with us here in winter no injury will result to
the mass. The material is put into baskets of two bushels
capacity, each basketfull supplying two cows with one feed. It
is well to mix the mill feed that is to be used each day witb the
ensilage before feeding this. Two portions of this mixture
morning and evening with meadow hay or good cut fodder
corn given at noon will supply your cows with “table-board,”
as good for them as you could get for yourself at a first-class
Chicago hotel. |

SILAGE AND SUCCULENT FOOD FOR DAIRY
CATTLE.

BY FoJ. LLOYD.

(From British Dairy Farmer’s Association.)

Before attempting to enter into the subject of this paper, it is
well'that we should clearly realize the ground which it is in-
tended to cover. Succulent food is that which contains naturally
a large proportion of moisture in the form of juice or sap, and
silage has been specially’ mentioned to make it clear that this
substance would be also treated as a succulent food.

As affecting all subsequent statements, one most important
consideration must be borne in mind throughvut this paper. A
dairy cow requires infits food both quantity and quality. Of
quantity, a cow in milk weighing 1,000 pounds must have 25
pounds of dry matter per diem, and this dry matter must con-
tain, if the food is to be of the best quality, 3 pounds of albumin-
oids, % pound of fat, and 14 pounds of starch and sugar or

136 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

carbohydrates. It is possible to give this amount of dry matter
almost entirely in the form of dry food; on the other hand, it is
possible to give a very large proportion of it in succulent food.
The universal custom is to mix the two; and the object of this
paper will be to try and point out the part which succulent food
' plays in the dietary of milch cows, always assuming, and it is
impossible to impress it too strongly upon you, that the food
contains the necessary chemical constituents.

As a scientific man, you will naturally and rightly expect
me to treat the subject in a scientific spirit, and to lay before
you facts which have been obtained as the results of accurate
and careful experiment. Such facts, unfortunately, do not exist
in sufficient number to enable one to draw definite and accurate
conclusions upon all the points which will be raised. Those
which do exist could not be given except in tabulated form, and
such tables would be unsuitable for the occasion, as they require
for their consideration the leisure and quiet of the study. My
object, therefore, will be to bring before you some considerations
worthy of further thought, and to elicit from the many practical
and able men present a record of their experience in feeding
dairy cattle upon silage and succulent food.

Experience has placed beyond dispute one fact in dairying.
It is this, that the greatest yield of milk, the best butter, and the
best cheese are obtained when the cattle are out at grass. But
grass makes hay, and yet hay will not produce those same re-
sults. For many years it was assumed that no other change
took place in converting grass into hay than drying or the pass-
ing away of water. Yet experience showed that by giving hay
to cattle, and water in a bucket, one could not obtain the same
results as were obtained when grass was given, and this should
have taught men that there were other changes. We now
know that in making hay two such changes take place other
than the mere loss of moisture. The first is only a change of
constituents, the other results in an actual loss of constituents.
These I will endeavor to explain. Of the material of the suc-
culent grass, the complicated digestive apparatus of the cow

eee OO, ae a en, ee

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ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 137

can untilize three-fourths. Grass, like all vegetable matter, is
built up of cells, each surrounded with a coating of material
which, from its being so found, has been termed cellulose.
Within these cellulose walls are contained the sugar, starch,
and albumen of the plant. In a tree, as each year new cells are
formed the old ones lose their contents, dry up, and become
wood. The succulent cellulose of the living cells is entirely
different from this woody cellulose. The former a cow can
digest and utilize, the latter is no food; indeed when taken in
excess, woody cellulose is detrimental to cattle. This change
of digestible succulent cellulose into indigestible woody cellulose
(or fibre, as it is often called) is one which takes place in the
conversion of grass into hay. Moreover, it takes place in every
forage and succulent crop as it approaches ripeness, and especi-
ally after it flowers; hence the necessity of cutting such crops
before they are over-ripe. The second change which takes
place in the conversion of grass into hay is due to fermentation
and oxidation. ‘These processes burn up the constituents of the
grass, producing heat, and, if the partially-dried grass be stacked
before this combustion of the cell-contents is finished, the heat
may become so great as to produce flame.

Thus we are now able to explain why the dry food, hay, is
so inferior to the succulent food, grass. So far as the loss of dry
matter is concerned, it might be made up by the use other dry

foods; ‘but this has not been found satisfactury in practice, and,

to make up for the inferior nature of hay, it has been found
essential to employ some succulent food. The use of the root

crops, swedes and mangels, has thus become universal in winter

dairying; but it may not be generally realized that in order to

supply these crops one-fifth of the total cultivated land of Eng-

land, Scotland, and one-tenth that of Ireland, other than land laid
down to grass and clover, has to be devoted to their growth.
Thus, in England, 2,300,000 acres are annually cropped with
turnips, swedes, and mangles; in Scotland, about 500,000 acres;

_and in Ireland, 350,000. So that over 3,000,000 acres are de-

voted to the growth of crops, and at least 45,000,000 tons of

138 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

food are raised which would be totally unneeded could we but
preserve in hay the characteristic properties of grass. Of this
45,000,000 tons of food no less than ,40,000,000 consist of water
—water which may without exaggeration be considered as
mainly required to replace that which was driven away in con-
verting grass into hay. | ;
It is not to be wondered at that any process which claimed
to preserve grass with the moisture in it, without destroying its
nutritive value, should attract considerable attention, and if suc-
cessful become, in an incredibly short time, an integral part of
British husbandry. Such, however, was the claim of ensilage,
and such it has become. The reasons of its success are toa
certain extent still unknown to scientific men; but it must be
owned that the use of good, well-made ensilage has proved on
experience beneficial to dairy cattle, if used in moderation and
with cleanliness. To what extent silage 1s superior to other
foods, and how to make the most use of it as a food for dairy
cattle, are questions still requiring accurate feeding experiments
to answer. Those feeding experiments hitherto conducted have
not, in my opinion, fully tested the question. Which is the bet-
ter food, a ton of grass made into silage, or a ton of grass made
into hay? That is the great question, and so far the evidence
appears to be in favor of the silage, if the silage has been well
made. |
To explain what is meant by well-made silage may perhaps
be of advantage. |
In the early part of this paper it was stated that a fermentive
and oxidising action takes place in grass from the moment it is
cut, consuming nutritive portions of the grass and producing
heat. The same action takes place in making silage; but as
the grass is placed in the silo or stack the amount of oxygen or
air which surrounds it gradually becomes less and less as the
superincumbent mass presses it out from the lower portions. If
this mass is not very great, so that a fair amount of oxygen 1s
left between the grass, the heat produced by oxidation may be
sufficient to raise the whole mass to a temperature above 120°

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 139

Fahr., and, as this temperature destroys those organisms which
produce many kinds of fermentation, the only further change
which can take place in this silage is a continuation of the
oxidation until all oxygen is consumed. Further chemical
change will then cease, and the resulting silage will be that
which is known as “sweet silage.” On the other hand, if by
tramping upon the grass and by rapid filling of a silo the
greater portion of the oxygen is expelled, oxidation is limited,
“and the silage never reaches a temperature of 120° Fahr. The
organisms of fermentation are then not destroyed, and the
changes which they bring about-—the formation of acetic acid,
butyric acid, and lactic acid—proceed slowly yet surely so long
as the silage remains in the stack or silo. The result is sour
silage. Side by side with these changes there are others, by
which substances valuable as food in the grass are converted
into substances having little or no nutritive value. Hence all
silage is inferior as a food to the substance from which that
silage was made had that substance been consumed while suc-
culent. Further, there can be no doubt that the loss is greater
when sour silage is made than it is when sweet silage is made.
In feeding experiments on milch cows this loss is not at first
seen, because sour silage tends, like grains and all substances
slightly acid, to promote the secretion of milk. But the real
advantage which silage possesses over hay is due to the fact
that in the former the cellulose remains mainly in the digestible
condition, as it exists in grass and other succulent crops, while
the water natural to the grass is mostly retained.

The only conclusion which we can draw from the experience
of feeding milch cows with succulent food and silage is, that the
water which exists naturally in a vegetable tissue has a special
effect upon the animal, and cannot be adequately replaced by
water drunk in the usual way. In my opinion, it seems that in
vegetable matter there is an intimate union between this water
and the chemical constituents of the vegetable. What this
union or chemical combination is cannot as yet be said. In
mineral substances we know that water can exist in initmate

140 ILLINOIS STATE, DAIRYMEN’S ASSOCIATION.

chemical union entirely different from water which is merely
mixed with that substance, and we may argue by analogy that
there may be a similar two-fold condition of water in vegetable
substances. ;

Whether this be so or not, the fact remains that a
vegetable as grown acts very differently as food to that vegeta-
ble firstly dried and subsequently mixed with an amount of
water equal to that which had been taken away. After a care-
ful consideration of the feeding experiments hitherto conducted,
it seems to me that the succulent foods which have contained
the greatest portion of water have proved the most valuable for
dairy cattle, and this is apparently the chief cause why in the
experiments of Mr. I. N. Edwards, and subsequently of Sir
John Lawes and Dr. Gilbert, mangels have proved superior to
silage. In dry matter the two diets were closely similar, but
the mangels contained 80 pounds of succulent water, the silage
only 40 pounds.

In order to comprehend the further development and other
aspects of this subject, it ismecessary to consider the organ of the
secretion of milk. Unlike mest other organs of secretion, it
appears to allow substances taken as food to materially influence
the composition and properties of its secretion. Thus coloring,
tasting, and smelling substances find their way with more or
jess rapidity from the organs of digestion into this secretion.
The water which dairy cows drink, if impure, will spread its
impurity to their milk, and the quantity and quality of the food
also make its influence felt upon the quantity and quality of
the milk. |

As 88 per cent. of milk consists of water, a good Shorthorn
dairy cow will secrete in her milk 35 pounds of water per diem.
There is, therefore, a great demand for water in the economy
of the cow yielding milk, and remembering the inftuence of,
food on this secretion, it is easy to comprehend why succulent
food should increase the flow. The well-known effects of
brewers’ grain must also be attributed in part to the fact that
the 75 per cent. of water which they contain is somewhat simi-

ILLNOIS STATE DAIRYMEN’S ASSOCIATION. 141

lar to the water in grass and roots—is, in fact, intimately com-
bined with the or ganic matter of the grains. Moreover, the
_more thoroughly “added water” is incorporated with the food,
the easier is its secretion and the greater the yield of milk.
Hence the value of preparing or cooking the food of dairy cattle.
But in this peculiarity of the milk-secreting organ, to permit
this combined water of the food to pass into the milk, lies the
great risk and the necessity of the utmost care in the judicious
use of succulent food. There is by its use a tendency to make
watery milk; to increase the flow at the risk of decreasing the
quality. Whether you sell your milk, make it into butter or
into cheese, be assured of this, milk of poor quality will not pay
‘inthe end. But provided due care is taken to supply the dairy
cow with the chemical constituents essential to the production
| of good milk, it seems evident that no food is so adapted ‘to pro-
‘duce it in quantity as succulent food.—From journal of the Brit-
ish Dairy Farmers Association.
The convention adjourned to meet at 7.30 P. M. same day.

AFTERNOON SESSION.

The convention met persuant to adjournment at 7.30 P. M.
same day.
Music—Ballet music: Rubinstein— Misses Roe and Shirk.
| The President: “ Our secretary is very anxious to say some-
thing that will be very pleasant to about four young ladies and
I will give him a chance.”
| The Secretary: “ Ladies and Gentlemen: In making the
arrangements for the dairy show of the Illinois State Dairy-
‘men’s Association, it was suggested by some of our friends that
‘the infusion of the young blood of the state into the active mem-
bership of the association would perhaps bring great advantage
‘tous. We fell into that line of thought and made special efforts
‘to arrange for the exhibition of the association, “The Dairy

-Maid’s Class.” I am pleased to say to you this evening that

\

‘notwithstanding the large show we have here, it is the opinion

i)

142 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

of the judges who have passed upon the display that the quality
of the goods shown is certainly a credit not only to the state of
Illinois but the entire country. The scores are higher relatively
and in the aggregate than the majority of the dairy exhibits
that have been held in this United States. It is impossible to-
night to give you a list of the entire premiums. We thought
it best at this gathering of the people of this locality to give this
evening the names of the four young ladies who are entitled to
the prizes in the dairymaid’s class. In this class, which admits
only young ladies under twenty years of age, and those who have
entered are all under seventeen, the first prize, which is a solid
gold ladies watch, is won by Miss Mettie Bailey, of Mount Car-
roll, with a score of 86. The second, a regular dairy outfit,
offered by our friends, Cornish, Curtis & Green, of Wisconsin,
is won by Miss Emma Poorman, with a score of 84. The third
prize, a churn, offered by the Union churn company, is won by
Miss Clara Gordon, with a score of 80. The fourh prize, a
copy of Willard’s Dairy Husbandry, offered by the Dazry
World, is won by Miss Edna B. Melendy, of Thompson, with
a score of 76%.

HOLSTEIN CATTLE.

Hon. E. A. PowE.t:

Gentlemen of the Illinois State Datrymen’s Association: It
is with deep regret that I deny myself the pleasure and the
profit of attending this this (the 14th) anniversary of your associ-
ation. I have never attended such an assemblage of practical
men without gaining much useful information.

The question of the selection of breeds for the dairy is of
paramount importance, the decision of which frequently de-
cides the future success or failure of the enterprise. This differ-
ence in breeds often marks the dividing line between profit and
loss, and hence this question is worthy of, and should receive,
your most earnest, candid and unprejudiced consideration.

By the request of your esteemed secretary I have reluctantly

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 143

decided to present for your consideration a few facts about the
Holstein-Fresian breed, but in doing so I will endeavor to treat
fairly and justly all those other valuable dairy breeds which
have contributed so largely to the success, wealth and import-
ance of the dairy business in America.

The Jerseys, Guérnseys and Ayrshires, are all valuable for
the dairy, and not without reason; the Shorthorns and Devons
have their friends among dairymen. Any one of these breeds
is a vast improvement over the native, but the important ques-
tion now is, when only superior cows will pay a profit,
which breed will show the best balance at the end of the year
and under the greatest variety of conditions and circumstances?

The Holstein-Fresians, as all the members of your associ-
ation are doubtless aware, have been imported to this country
from Holland, where, under the most favorable conditions for
the development of all the qualities which are essential in good
dairy cows, they have heen improved and developed for many
centuries.

Holland is pre-eminently the dairy country of the world,
producing annually a much larger yield of dairy products, of
greater value, in proportion to her area, than any other. Both
cheese and butter dairying are extensively carried on there and
hence quantity and quality of milk are both essential and the
breeders there have aimed to accomplish such a union—with
what result some of the statements which follow will show.

Beef and veal are also important factors in the cattle industry
of that country, a large and fine cow being worth almost as
much for beef as for milk, and hence the development of the beef
qualities have not been overlooked by these shrewd, close-calcu-
lating and far-sighted people.

_ Holland probably has the finest pastures of any country
known, which tend to encourage rapid growth, early maturity,
early breeding and an unusual development of all the milk
organs. ‘l’hese characteristics, produced from whatever cause,
when continued for many generations, become so fixed, so

144 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

allied to nature, as to be transmitted from ancestor to offspring
from generation to generation.

Land in that country is extremely high, rents are enormous,
and hence dairymen can afford to keep none but the very best
class of cows. As soon as a cow has proven by trial that she
is not superior she is sent to the shambles, the carcass of an ordi-
nary cow being of more value for beef than the cow would be
in the dairy. Her offspring are also disposed of in the same
manner, for these observing and shrewd breeders long since
learned that they must not look for superior cows from inferior
ancestors. ,

This peculiar combination of circumstances, necessities and
surroundings, has forced upon that country a rigid, practical
system of selection, which is almost universal. This system,
although slow in its results in comparison with scientific breed-
ing, has been in vogue so many centuries that the inferior ele-
ments of the breed have become almost extinct. There is, of
course, the same difference between individuals and families
there as here, but the standard is much higher. Thus briefly
have we surveyed the conditions which have contributed to the
production of the majestic black and white cattle which have
inspired so much enthusiasm on the part of those who have been
breeding them in this country.

I think it safe to say that no other breed of cattle has ever
grown so rapidly and universally into favor in so short a time in
America. | |

The sources of profit from dairy breeds are: First, milk;
second, butter and skim-milk for feeding; third, cheese; fourth,
offspring; fifth, the carcass for beef. In point of value these
products come about in the order named. In estimating the
value of a dairy breed its ability to yield profitable returns from
each and all the sources should be considered. The breed that
will leave the largest balance from all sources on the credit side,
after deducting keeping and care, is the most profitable and
hence the most desirable.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 48

Let us see how the Holstein-Fresian breed is adapted to
each of these purposes.

_ First in importance is the production of milk, for without a
large yield, of good standard quality, not only the milk-man
but also. the cheese-maker, must do business without a profit.
For this purpose I think an unchallenged supremacy will be
conceded to this breed. Of all the cows, of all the breeds, that have
made well established records of over seventeen thousand pounds
in a year, of which there are probably fifty or more, the entire
number, unless some records have escaped my notice, are Hol-
‘stein-Fresians. If I am in the error some kind friend will please
‘correct me, giving name and date, and stating where the record
can be found. Ten cows of this breed are credited with records
| of over 20,000 pounds; three with over 23,000 pounds, and one
| with over 26,000 pounds, in a year.

It may be of interest to note that of the ten cows which have
records exceeding 20,000 pounds two are of the Clothilde family,
| two of the Aggie family, two of the Rip Van Winkle tamily, the
other four representing as many families. . The entire number
of mature cows in the largest herd of this breed in the country
averaged for one year 17,166 pounds t ounce, and the same year in
the same herd, the entire number of 2-year-old heifers—34 head—
averaged 12,465 pounds 7 ounces. When it is understood that the
dairy cows of this country average only about 4,000 pounds per
year, the value of a breed which can make such records can
hardly be overestimated. The standard which has been estab-
lished by the Holstein-Fresian Association, in order to entitle
cows to admission to the Advanced Registry, shows the confi-
dence the breeders themselves have in their favorite breed, for
no one would advocate a standard that he did not feel confident
his own cows would reach. These are the minimum records
on which cows can be admitted: (I will only quote the yearly
records required, for short tests are of little value as an evidence of
actual worth).

‘The requirements are that a cow must score 80 points out of
@ possible 100, and must also (if a mature cow) have made a

, 146 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

record of 10,700 pounds in ten consecutive months; this is fully
equal to 12,000 pounds for the whole year.

Perfect confidence, after thorough trial, alone would have
induced shrewd breeders to establish such a standard for their
own cows. What other association of breeders would volun-
tarily establish such a standard?

I have heard the statement made by parties who do not know
the facts that these cows would exhaust themselves and after
making one large record would be worthless.

Nothing could be farther from the facts. Aegis, at 6 years —
of age, gave 16,823 pounds Io ounces in a year—the first cow
to make such a record. She continued to give 13,000 to 15,000
pounds for six years in succession and at 11 years of age gave
9034 pounds in a day, 16,645 pounds 13 ounces in a year; at 13
years of age, made 25 pounds 13 ounces of butter in a week
and now, at 14 years old, is apparently as good as ever.

Aggie Rosa gave, the first year after importation, 16,156
pounds 1 ounce, and the following year, without going dry, gave
20,225 pounds 3 ounces, and now, at almost 11 yous of age, is
capable of repeating the performance. ,

Lady Fay, after making a record of 20,412 pounds, the fol-
lowing season gave over 6,000 pounds in three months, on grass
alone, excepting a little grain for part of the first month, before
grass became good. |

Echo gave, at 9 years of age, 18,120% pounds, and the fol-
lowing year gave 23,775 % pounds.

Clothilde, when 3 years old, gave 15,622 pounds 2 ounces,
the largest record for that age and date; as a 4-year-old she
gave 17,970 pounds 3 ounces, the largest record for that age and _
date; as a 6-year-old she gave 26,021. pounds 2 ounces, surpass-
ing all records by 2,245 pounds, and this, the following year,
she has given ror pound 2 ounces in a day, 2,765 pounds 4
ounces in a month, and 12,842 pounds 3 ounces in 6 months and
3 days, although kept much of the time on grass only, with nov
grain, and for two weeks of the time when in full flow she was
kept on dry hay and water in order to reduce the flow of milk,

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 147

showing conclusively that she could easily have exceeded her
last unparalleled record.

HOLSTEIN-FRESIAN AS BUTTER COWS.

No other breed has ever advanced so rapidly to a foremost
position in this particular line of production.

When first introduced into this country, on account of their
large yield, these cows naturally went into the hands of milk
producers, and it is only within the last six years that they have
attracted the attention of dairymenn as a valuable butter breed.-
Its growth in that short period has been like magic. It has
already attained a high position among the great butter breeds.
Long has the beautiful fawn of the Jersey isle borne the sceptre
of queen of the churn, but this stately Dutch maiden has already
shaken her throne and has won victories against great odds, in
point of numbers, and against public prejudice, which shows
that the crown is no longer worn with a sense of security.

When Mercedes won the Breeder’s Gazette challenge cup
from Mary Anne, of St. Lamberts, it was claimed by the friends
of the latter, and generally believed by the public that this great
‘cow was an accident; that she could not be duplicated in the

breed. When Tritonia won the prize in the “oil test” at Min-
neapolis it was because the little fairy “was nervous.”

_ After the most noted and wealthy Jersey breeders and admirers
of the New England and middle states had planned and organ-
ized the great Madison Square Dairy Show, offering larger
prizes than had ever been awarded at any dairy show in
America, securing the presence of the best representatives from
nearly all the most noted Jersey and Guernsey herds in those
states, making, as a leading Jersey breeder stated at the time,
“the most remarkable collection of dairy cows ever seen in any
show on earth,” and when Clothilde had won the great butter
prize, surpassing all competitors, excepting her 3-year-old
daughter, by over 29 per cent., a large majority of those in the
test being Jerseys, not until then—in fact, not until some time

148 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

after the show was closed—was the discovery made that “the
jersey breeders had been caught napping.” “All their best cows
had been left at home ”—a calamity not discovered until Clothilde
had won the beautiful silver cup offered by the president of the
American Jersey Cattle Club, on which had been engraved a
beautiful Jersey heifer, in anticipation of a Jersey victory, and
Clothilde fourth, a 3-year-old heifer, had beaten the best Jersey —
and Guernsey cow by 6 per cent., and Mechtilde had made
within %4 ounce of the same amount as the best of any other
breed—and it was not until butter tests for large prizes, large”
additional prizes being offered by the A. J. C. C., had been —
arranged for several of the state fairs, a majority of which, when ~
they were contested for, being won by the black- and-white
cows, that it was discovered that such public tests were not
satisfactory. ‘“ Afterthought is better than forethought,” andl
hence it has just occurred to a prominent. association of jereel
breeders, “ that tests made at fairs or other public shows eo not

furnish any true indications of the capacity of a dairy cow.’
We will hastily refer to a few other records which have bell .

verified by the superintendent of advanced registry and proven
by sworn statements, which would establish their accuracy”
before any court of justice in this country: |
Aggie 2d made 304 pounds 5% ounces of butter in ninety
days. §
Albino 2d, when 3 years old, made 106 nouns I4 ounces in-
thirty days.
Netherland Princess 4th, at 28 months old, made 21 pounds )
1034 Ounces in a week, and 80 pounds 6 ounces in thirty days,
Not one of these records, if I am rightly informed has been
equalled by a cow of the same age for the same length of time.
Comparison of larger numbers will give a more accurate)
idea of a breed and hence we will quote from records of whole”
herds:
The Yeomans herd, with only about forty cows in milk,
report nine 2-year-olds which average 12 pounds 13% ounces
in a week; four 3-year-olds averaging 17 pounds 9 ounces in

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 149

a week; fifteen 4-year-olds averaging 20 pounds 12 8-10 ounces
in a week; twelve best cows average 21 pounds 634 ounces ina
week; five best cows average 23 pounds 7 ounces in a week.

In the Lakeside herd one hundred cows and heifers have
been tested, whose records average 17 pounds 42-100 ounces of
butter per week; sixty that averaged 20 pounds % ounce per
week; twenty-two cows and heifers averaged 23 pounds 1 19-22
ounces in a week; fifteen averaged 24 pounds 11-15 ounces a
week; twenty-three 3-year-olds average 17 pounds 9-23 ounces
a week; eight 3-year-olds average 20 pounds 2 ounces a week;
ten 2-year-olds average 14 pounds 3 3-10 ounces; thirty-eight
2-year-olds average 12 pounds 16-38 ounces.

The week before last six cows were tested at Lakeside with
the following result, which are in addition to those given above:
Aggie May, 20 pounds 2 ounces, ina week; Aggie Idaline 2d,
20 pounds 5 ounces ina week; Aggie Hannah, 19 pounds 73
ounces, Aggie Idaline, 19 pounds 234 ounces; Margaretha, 19
pounds % ounce; Aggie Eva, 17 pounds 3{ ounce. This includes
the entire number in test at that time. |

For the express purpose of giving you the following facts, I
have just visited the main barn at Lakeside, in which a majority
of the mature cows in that herd are kept:

I found, in all, fifty-four cows, all of which had been tested
for butter; three had made their records as 2-year-olds, thirteen
as 3-year-olds; seven as 4-year-olds and thirty-one as mature
cows. The smallest record was 13 pounds 5% ounces per week,
by a 2-year-old heifer; the largest was 28 pounds 21/ ounces per
week, made by Clothilde. The average for the entire fifty-four
head was over 18 pounds 13 ounces per week: twenty of these
cows had records of 20 pounds in a week or over.

This was at one barn only and does not include a large num-
ber of 20-pound cows on other farms.

A comparison of the above records, with those of herds
of other breeds, may be of interest to those who wish to solve
the question, “‘ Which is the best butter breed?”

It has been very gratifying to those who are especially inter-

I50 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

ested in the subject to observe how readily this breed responds
when bred with intelligence and care and to proper feeding for
the production of butter.

Certain families have proven to be very superior for butter
and by judicious crossing and commingling of such blood the
most satisfactory results have been attained. The Netherland
family is a marked illustration, in which thirteen cows have
made butter records which average Ig pounds 4 ounces per
week, and the entire number average a pound of butter from
18.82 pounds of milk. Out of eight daughters of Netherland
Prince, at Lakeside, which have been tested for butter, six
heifers—four 2-year-olds and two 3-year olds—have made
records which average 16 pounds 12 5-6 ounces per week—
16.91 pounds of milk making a pound of butter. Four of these
heifers, two 2-year-old and two 3-year-olds, average 20 pounds
I ounce per week. But a few years ago it was a rarity to find
a cow of this breed that would make a pound of butter from 20
pounds of milk, but such has been the progress made that now
a pound of butter from 15 to 17 pounds of milk is not unusual
and in a few instances 13 to 14 pounds have been found sufficient.
It is worthy of note that the lowest butter record which will
admit a mature cow to the advanced registry is 15 pounds per
week. ‘The standard of excellence for no other breed has been
set so high.

In this connection should be considered the value of the
“skim milk ” for feeding purposes, which is no small item.
A cow should have credit for her entire earnings, whether
derived directly from her butter or from the milk after the butter
has been taken from it.

Under the present system of separating the cream from the
new milk, leaving the latter to be fed sweet, it is an item of no
small value for feeding calves, pigs and other stock.

The milk of Holstein-Fresian cows is very superior for feed-

ing purposes. Calves will grow rapidly and fatten readily for —

veal when fed on this separated milk only. The late Colonel
Hoffam, whose statements will be unquestioned by those who

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ILLNOIS STATE DAIRYMEN’S ASSOCIATION. 151

know him, asserts that his calves have repeatedly made a growth
of 100 pounds per month on “skim milk,” with no other feed.
A good cow of this breed will not only raise her own calf, but
will also fatten, several veals during the year, after the cream
has been separated. I am confident that the separated milk from
a No. 1 dairy of this breed, properly utilized, will pay for the
grain feed which is necessary to keep the herd in good dairy
condition. Therefore, if two breeds will make an equal amount
of butter, the one from an average milk yield of 12,000 pounds
per cow and the other from 6,000 pounds per cow, the former
is decidedly the most profitable butter breed. ‘This subject is
worthy of your careful consideration.

Every dairyman should bear in mind that, although he de-
signs making butter now, he may in the near future find it more
profitable to sell milk or make cheese. ‘These facts should be
borne in mind when making a choice of breeds. The suprem-
-acy of its breed for the purpose of making cheese will, I pre-
sume, not be seriously questioned and I willnot tax your patience
in discussing this point. The quantity of milk given by cows
of this breed and its very’superior quality for cheese will settle
this question.

The value of the offspring should be considered by every
breeder. Every dairyman must expect half of his calves to be
males and unless they are “full bloods” their only value is for
the shambles. For veal the Holstein-Fresians have no equals.
They are ofa larger size at the usual age for vealing than any
other and we doubt if there is any breed that will show a better
return if kept upon the farm until they can be put upon the
market for beef at two years old. They make a very rapid
growth while young and attain to a large size at an early age.
In verification of this statement I would call your attention to the
report of recent experiments made at the Michigan State Agri-
cultural College, where, in comparison with several other
breeds, including Shorthorns, Galloways, Herefords, Devons
and Jerseys, the Holstein-Fresian steers made a larger gain in
‘proportion to the feed consumed than any other breed.

152 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

It is to be regretted that the proposition of the Missouri
State Agricultural College to make comparative tests on a large
scale with all the beef breeds should come to naught through
the failure of all but one association to furnish the ten calves
required for the experiments.

Prof. Sanborn’s generous offer to take ten steer calves of
_ each of the breeds which are desirable for beef, give them the
same feed, care, &c., and report the result to the public each
year, would have affcrded much valuable information. Said
calves were to be selected and furnished by the various associ-
ations which represent the various breeds and to be ready for
delivery September 1, last. The Holstein-Fresian Association,
through a competent committee, selected ten thoroughbred bulls
of the best breeding, which were donated by ten breeders, had
them steered and in readiness for delivery, when they were sur- °
prised by the notification by Prof. Sanborn that the enterprise
must fail, as no other association had responded. It is a public
misfortune that the country could not have had the benefit of
the information which such an experiment, under such intelli-
gent and reliable supervision, would have furnished.

The ultimate end of all the bovine race is the shambles, and,
although I would not breed or keep an inferior or even ordinary
cow for the sake of having a good carcass when her career is
finished in the dairy, yet this is a matter that should not be
overlooked, and, other qualities being equal, any dairyman of
intelligence would select cows which can be converted profit-
ably into beef.

All the above qualities are essential in the dairy cow and
the breed which successfully combines them all is the profitable
one for the farmer and dairyman. Very respectfully,

Epwarp A. PowELL.
Syracuse, No We Wee me, 1507: |
Vocal solo, “Spring Time”—Becker; Miss Floy Topping.

\

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 153

THE AYRSHIRE COW.

Hon. JoHN STEWART, Elburn, IIl.:

_ Ladies and Gentlemen: Jam sorry to say that I will not be
able to interest you perhaps as much as you may expect. I am
not an orator or a public speaker, notwithstanding I have had
the misfortune to be in the legislature a couple of terms.

I will simply say in regard to the Ayrshire cow that I have
had a little experience in that line, andcan tell you a very little
about that. |

The Ayrshire cow, as many of you know, has been pro-
duced in Scotland by three or four hundred years of breeding,
principally in the low lands of Scotland. By long lines of breed-
ing they have produced a breed of cattle which they call Ayr-
shires, and which they claim was produced simply by feeding
and milking ina country where they wanted milk more than
anything else. The Ayrshire cow is not as large as the Hol-
stein. In their own country, as I saw them about three years
ago, they will run about twelve hundred weight when fit to kill.
They do not raise them as much for beef as they do for milk.
They are red and white, of rather a fine make, not coarse made,
being rather of a nervous temperament, but docile when well
cared for.

It is true that in this country we have never had many
Ayrshire cows. ‘There was quite a number imported about
sixty years ago into some of the eastern states, and a few have
straggled out into this country and you will find once in a while
a man who says he has some Ayrshire cows, but I never found
a herd of Ayrshire cows in the state of Illinois except one that
Ihave. I have about one hundred head of pure Ayrshire cows
that I have imported within the last fifteen years and bred from
those that Iimported. They are good milkers, hardy, and I
like them very well and they suit me. I have none for sale and
consequently I have made no advertisements, and I have kept
no particular record that I could give in regard to the Ayrshire

I 54 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

cow. There is a large amount of Ayrshire records that I might
probably have gotten from the east, but I don’t know of any
being kept in the western country.

Our method in this country of raising cows and selecting
them is very different from theirs in Scotland. Here we have
but few and try to keep every one we raise, consequently we
never do get a perfect herd. I visited herds of cows in Scot-
land where they had from forty to one hundred cows in one field,
all pure Ayrshire, and after spending several hours in looking
over them I have failed to find one imperfect cow. There they
very carefully select a few of the best and keep only those, con- |

sequently there is a constant improvement. The trouble in this
: country is that they keep them all and don’t improve the breed,
and without selection they will be more likely to run down than
up, and of course that gives them in Scotland a large advantage
in producing good cows where they have but the one kind to
breed from and keep only the best.

I don’t know how much my herd of Ayrshires produce; Iship
my milk to Chicago. To-day I am milking about one hundred
cows and have never kept a record for any month consecutively
for the whole herd. I recollect making one test which showed
that sixty cows averaged from sixty-two to sixty-four pounds a
day for about six weeks, and they had no feed except what they
took out of the field. That is as good as I ever knew any of ;
my Ayrshire cows to give that I kept a record of.

I won’t say that all Ayrshire cows are good, but I have
fewer Scena very poor one. Whey) are something like the
Irishman said about the whiskey, he said there was no bad
whiskey, but some was better than others, and I will say there
are no bad Ayrshires, but some are better than others and some
worse than others. As to these tests that have been made that
we hear about, my experience of such tests is that the result is
very vague and uncertain. I could relate to you One instance
under my own knowledge where a man made a test of a cow
and stated that the cow was doing such and such things, the
test being made in the winter, when in fact, the man that fed

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 155

that cow told me she was kept in a barn with steam heat and
drank twice as much milk every day as she gave, and was kept

in the best manner inevery way. Those kinds of tests I don’t

go much on.

Of course, I do not wish to ee any other breed of
cattle. There are good milkers among other breeds. I am not
willing to concede that the Holstein cow will produce more
milk and butter than any other cow for the amount of feed she

will consume, and I am ready to put two Ayrshire cows with

two Holsteins and with the same feed, and agree whoever gets

the best record shall keep the cows.

I do not believe that you can raise a cow for all purposes; I
think the cow that makes the most beef will not make a good
dairy cow. You know that amongst the Durham cattle we get
some fine milkers and some fine cattle, but as far as my experi-

“ence goes, those that make good milkers, do not make good

beef.

There have been a good many objections thrown out by a
great many people that the Ayrshire cows are rather inclined
to be nervous and rather inclined to have short teats, and it is
true that there are some that way, but it is a matter that can be
easily obviated. The Scotch people are very much prejudiced
against what they call a long and hanging udder, that is, low
down, and they breed their cattle as much as possible to have their
udders spread out well under them, consequently they usually

get an animal with short teats. I asked them about that and

:

they said that the girls did all the milking and it is much better

than men; and that reminds me I would like to see the ladies of

this country import two habits from Scotland: one is, the ladies
do all the milking, and they do it better than men; and the other

is, the habit that they have in that country that the farmer’s
wife always carries the purse, so she never has to go to her
husband when she wants to buy a new bonnet, and the men
Say itis a good thing, because sometime in this country our

Wives ask us for money and we deny it to them; we Say we

havn't got it, and they don’t always believe us.

156 ILLINOIS STATE? DAIRYMEN’S ASSOCIATION.

I think it takes good milkers to make good cows, and I
have been troubled a good deal in getting good milkers.

Now, about these Ayrshire cattle: These herds of cattle |

we hear so much about, that have made so much money to their |

owners, I notice their owners always have such cattle to sell:
they have paid hundreds of thousands of dollars out all over the
country to make these tests, and get big records, and get money
out of them, and consequently you hear a great deal about these
large cows and very little about Ayrshire cows, because no-

body has brought any here to sell and that is one reason why ~

very few people are posted on Ayrshire cattle.
Now, in regard to thefeeding: I know a Holstein cow is a

good milker; I also know that she will consume more food ©
than an Ayrshire, but the Ayrshire is machine made up with a _

capacity very strongly developed to turn her feed into milk, and
I have cows to-day that I can’t give them feed enough to make
them look well; the feed will not go to fat but to milk.

3

There is another quality that the Ayrshire cows have got, |
they will milk a long length of time, in fact I am sorry to say —

that I have got some cows that my men say they could not dry

up at all before they come in again. They are not a class of —

cattle that will give a big flow of milk for one or two months

and then fail, at least that is not my experience with them. I

believe I have told yout nearly all there is about an Ayrshire
cow that would be likely to interest you.

Song, “Oh, Are Ye Sleeping, Maggie ”—J. G. Lumbard. ki

THE JERSEY Cow.

The Secretary: “It has been agreed as a preamble to the _

introduction of the Jersey cow subject that a few paragraphs of an

able paper from Mr. Dean be read. I am sorry Mr. Dean, who ‘
is so well qualified to do ample justice to this worthy subject, is
not here in person to tell you the merits of the Little Queen of —

the churn, That has been her name for years. While the con-
test has been active and there have been very strénuous efforts to

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 157

take the scepter from her, her friends maintain that she still
holds it.” ,

DAIRY CATTLE.

(Excerpts from Hon. J. Q. A. Dean’s paper before National Stock Association.)

The average milch cow of the United States does not yet
average 400 gallons of milk per year, and in the special milk
making regions the average does not exceed 500 gallons. Yet
there are numerous single herds of ordinary breeding, but well
selected, where the annual yield is from 800 to goo gallons per
cow, and others of pure dairy-bred animals where the average
ranges from 1,000 to 1,200 gallons per cow.

It will readily be seen that the improvement of the dairy
cow is of vast importance to cattle growers of America, as the
addition to the milk production of but a few gallons to each cow
means a large amount added to the aggregate receipts of the
dairy. ‘The time was when almost every cow that would give
a reasonable supply of milk was satisfactory, but with the intro-
duction of the creamery and the better methods for manipulat-
ing her products, the improvement of the dairy cow becomes
an imperative necessity.

The improvement of the cow by expert breeding, by which
her capacity for profitable production has been so largely in-
creased that when formerly an average of 2,000 pounds of
milk and 125 pounds of butter would do we are not now con-
tent with 6,000 pounds of milk and 300 pounds of butter per
year. 7

The dairy cow is now bid for specialty of product. The
general purpose cow is for the time lost sight of, and special
breeding for milk production and butter production is the order.
The Ayrshire cow and the Holstein-Fresian for quality of milk,
and the Guernsey and Jersey cow for butter.

The Jersey shows what can be accomplished for the im-
provement of the butter cow. While the quantity of milk given
by the Jersey is not as large as that given by the black and

158 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

white cow of Holland, still in some cases when bred for large
quantities of milk, as shown in the descendants of the old Dan-
ing herd, we find that Matilda IV. produced 26,153 pounds and 12
ounces of milk in one year. That this milk was of good quality
is shown by the fact that in the month of January, the tenth
month after calving, she made 73 pounds and % ounce of but-
ter. Twelve cows in the same herd averaged nearly 9,000
pounds of milk per year each. |

The butter value of a cow is not shown by ability to make
an exceptionally large quantity for a day or a week, but the
yearly test is the only real measure of her value. In Jerseys
we have Jersey Belle, of Scituate with a yield of 705 pounds in
a year, Eurotas with 778 pounds and rt ounce, Mary Anne, of
St. Lambert, $77 pounds, and Landseer’s Fancy with 936
pounds 1434 ounces in twelve months, nearly, if not quite, her
own weight in butter in One year.

The objection is often raised against the Jersey that they are
too small to suit farmers generally. While it is true that there
are many small Jerseys it is also true that there are many
of good size. It is by no means unusual for Jersey cows
to weigh over 1,000 pounds, when in working order.
Hon. Edward Burnett states that the average weight of the
entire milking herd at Deerfoot 1s about 1,050 pounds. In other
cases when breeders have given attention to size, the average
weight of herds is as great.

The value of the use of good butter-bred bulls to improve
the product of a herd is shown by Mr. W. R. Mowry in the
Country Gentleman of October 13, 1887. In 1885 his herd con-
sisted of native cows and averaged 125 pounds of butter a year
per cow; in 1880 they were all grade Jerseys 2 and 4_years old
and averaged 187 pounds per cow; in 1886 they were one-half
thoroughbred Jerseys and they averaged 276 pounds of butter
each per year. |

The physical characteristic of the milk of the Jersey cow
shows that she is especially adapted to the butter dairy. The con-
clusion we draw from the above is that the Jersey cow can be

ILLNOIS STATE DAIRYMEN’S ASSOCIATION. 159

made profitable as the milkman’s cow when propérly bred and
cared for, and for the home dairy she has no equal. The gener-
al high average production of butter by the Jersey is one of her
proven characteristics, and is not confined to any one strain or
‘family, which naturally follows from the fact of her having been
bred for a long series of years for special dairy work.

When the early breeder of the beef animal ascertained what
he wanted, and the form and characteristics most desirable, by
faithful work and close, careful breeding, he succeeded in estab-
lishing the requisite good qualities. ‘So in the breeding of dairy
cattle, by careful selection and applying the churn test and
breeding only from the best milk and butter producers, will he
be able to make the improvement so much desired.

The comparatively recent application of a system of testing
dairy cows and more careful recording of results must be of
incalculable value to the dairy breeds and should receive the
approval and encouraging aid of every association of breeders
of dairy cattle and all interested in their improvement. The
association of breeders of dairy animals of this country is to-day
strong and flourishing and every effort made by it in the way
of encouraging and promoting both private and official testing
is a move in the right direction. ‘These tests should have all
the safeguards thrown around them, for their proper verifica-
tion, that can safely be adopted and rules and regulations for
the conduct of tests carefully prepared, which should include in
the report of the test all kinds and quantities of food consumed.

The good done and the increased interest in the careful
handling of the dairy cow and her products, will more than
compensate for the outlay of time and money. One of the great
requirements in the handling of dairy cattle to-day, is proof of
actual performance at the pail and churn.

Vocal solo, “ My Mandolin”—Miss Laura Preston.

160 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

THE JERSEY Cow.

Joun Boyn, Elmhurst, Ill:

Mr. President, Ladies and Gentlemen: ¥ am placed in a_
very awkward position to-night. In the first place, I am no
speaker, and in the second place, I did not expect to say any-
thing on the subject of Jerseys. There are other gentlemen,
set down for that subject, and I am merely put on as a make-
shift.

You all know that the Jersey cow is a small cow. She
probably appears very much smaller to you to-night since you
have heard these immense milk records of the white and black
cow, but notwithstandirg she is a small cow, she is also a butter
cow, and if I were to follow the lead of Mr. Powell and attempt
_ to read to you to-night the records of the Jersey cow for butter
I would keep you here all night and all day to-morrow. We
have volumes of them, here is one. I do not intend to read
them to-night. This is only one volume and every record con- -
tained in these volumes exhibits fourteen pounds of butter or
over in seven days.

Prejudice is a hard thing to fight against. Prejudiced judg-
ment beforehand, condemned without atrial. This is about the
position the Jersey cow occupied with the western farmer a few
years ago. I havea distinct recollection of attending agricul-
tural fairs in this state and neighboring states a short time ago,
a few years ago, when the prejudice of the farmer ran moun-
tains high against the little Jersey cow, but I am happy to say
I have lived to see the time when those prejudices are melting
away like the snow before the sun, in every family and in every
home where the little Jersey has been introduced. Notwith-
standing all this opposition to the Jersey cow, they have increased
so rapidly in number, that to-day there are in the United States,
between forty and fifty thousand registered Jersey cows, Heaven
knows how many Jersey grades. I have no prejudices myself
against the Holstein breed of cattle, Shorthorn breed of cattle,

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 161

| the Ayrshire, the Devons or native cattle. I believe I would go
_as far as any man to see a good herd of working cattle, let them
| be of whatever breed they may, but I confess I love the little
| Jersey best.

_ The question for the farmer to answer and put to himself is
‘this: How much animal product can he produce from a given
quantity of food? This is a practical question and one that must
be answered by the farmers for themselves. Scientific experi-
| menters tellus that a cow requires 3 pounds of dry food for every
| 100 pounds of her live weight, and I believe that it 1s pretty gen-
erally acknowledged to be a correct estimate by breeders gener-

|
ally. !
| Now, a Jersey cow will weigh from 700 to 800 pounds. We
will call it 800 pounds. According to that rule, she would
require 24 pounds of dry feed per day, whereas the large cow,
the short-horn cow, or the Holstein cow, weighing 1,200 pounds,
: Fould require 36 pounds of dry feed per day, leaving a balance
against the large animal of 12 pounds per day. This multiplied
by 36s days, the number of days in the year, would amount to
4,380 pounds dry feed. Estimate that at 3{ cents a pound and
it would amount to $32.85. The usefulness of a cow extends
| to at least eight years; I think that a cow is not past her prime
‘until she is about 8 years old. Calculating on that basis, eight
: “years, at $32.85 a year, we would have a difference of $262.85
for feed alone.
Now, take it for granted that your large cow produces just
-as much butter as my little cow and you still have a balance
against you in eight years of $262.85 for feed. But history does
not show that the big cow produces the most butter by any
means. The Jersey records for butter have never been equaled
by any other class of cows; but take it for granted, for the sake
of the argument, that a large cow produces just as much as the
little one, they stillhave a balance against them in the eight
years of fees. 85.
‘I have no faith in breeding phenomenal cows any more than
I have in breeding phenomenal trotting horses. What the

162 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,

average farmer wants is a good cow that will produce from >
three to five hundred pounds of butter a year, and this he can >
have by breeding Jersey cattle and their grades. We might
pile up documents as high as this building to show what Jerseys
and their grades have produced in this country right amongst —
you, and what they have done they can do again.

Speaking of the quantity of milk that a cow gives we do not
claim that the Jersey cow is a very large milker, but I have
2-year-old heifers of my own breeding that will give their own
weight in milk in twenty-one days. I consider that a pretty
good yield. Also some young cows that have produced over 14
pounds of butter in seven days. Several have done that at
years old, (at 24 months old.) That is when they come -in
profit, they come in profit with us at about two years.

I have a friend who is a first-class dairyman if there are any
in the country, but he has always managed his dairy this way: —
He never raises calves, but always goes out and picks out ‘his
cows, and he knows how to pick out good ones. He carried
on his dairy in that way producing a very large sum of money
from the number of cows he milked every year, a very success-
ful dairyman, usualy milking from thirty to fifty cows. I was
quite familiar with him, and I kept poking at him all the time
to get some Jersey cows. I knew that if a practical man like
him had some Jersey cows he wouldmakea mark in the dairy
one that a great many of you would have to mount pretty high
to approach. I kept poking at him for a long time about
Jerseys. One day he came to my house and there were some
other gentlemen there taking away some cattle I had sold them, .
and he said to me, “about what will you take for that heifer?” J
said so much. Well, he said, “send her home.” She was
about eight months old at this time, that was about a year and
ahalfago. A short time ago he came in to see me, and he
says, “ Boyd, that little heifer that you sold me has had a calf.”
“Well,” I said, “it is pretty early isn’t it?” « Yes, twenty-one
months old.” Said he, “she is the best cow I have in my barn.”’
I looked at him in surprise, because I thought he was trying ‘to

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 163

give me taffy or something of that kind. He said, “I am not
joking. She is giving me thirty pounds of milk a day.” I
considered that a compliment, because the gentleman was hand-
ling good cattle, extra good cattle, in fact I have been to his
place when his thirty odd cows, three months in milk, were
producing a pound and a half of butter a day average for the
whole herd. |

I wish I had been prepared on this subject and I would have
given you all you wauted of it. I would not like to quote all .
the records of the Jersey cows, that would be impossible, but I
want to say this: I live in the northern part of the state, just
about as far north as you do; in the southern part of Wisconsin
and in the northern part of this state, east of here, there are a
great many grade Jersey cows, a great many. ‘These are scat-
tered in amongst the dairies; and I have a very large sprinkling
of acquaintance amongst western dairymen, and I fail to find the
first instance where a farmer has tried a Jersey cow and gone
back on her.

I think I have told you nearly all I know about the Jersey.

THE KERRY COW.

(ANSWER TO A QUESTION.)

These small, hardy and pretty animals are bred almost
exclusively by small farmers, living in the mountains and wild
glens of certain districts in Kerry, Ireland, and have to be pur-
chased with care, mostly in ones or twos. Pure Kerrys are
limited in number, but they are now being bred with more care,
as the farmer finds that they fetch so much more than ordinary
stock. The most approved color is black, sometimes with a

little white, especially about the udder. One good point about
the Kerry is its comparative freedom from the fatal disease
_known as the dropping after calving. With a very extensive
experience of the breed, Mr. Barker, of St. Ann’s Hill, does
not remember a single case, although he has suffered serious
_ loss in this way with Jerseys and other varieties. While on the

'

|
ie

164 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

subject of Kerrys it may be observed that the late Dr. Voelcker, |
in one of his lectures, declared that one of the richest samples of
milk he ever analyzed was that of a Kerry cow, and Professor
Sheldon thus refers to the breed: |“ Last, I come to the gentle’
Kerry, the only breed which Ireland claims as peculiarly her |
own. The Cottier’s cow par excellence the Kerry is, subsisting |
on the poorest land—on the mountains, the roadsides, the com- |
mons, the bogs, anywhere almost, yet responsive to better feed- |
ing—hardy, active, scarcely bigger than a donkey; she gives a
suprising yield of milk, whose quality is in the first rank, and
she is being a good deal sought after in these latter days.” The

above information is gleaned from the journal of the British As-

of reclaimed mountain pasture, exclusively stocked with Kerries _
and now numbering over one hundred head. |

Vocal duet, “The Gypsies ”—Brahms; Mrs. Hazen and |
Miss Topping. /

In response to an enthusiastic encore, Mrs, Hazen by re- i
quest, sang “The Swiss Echo Song.”

Mr. Tenney: “I move that a hearty vote of thanks of the
Illinois Dairymen’s Association be tendered to the Ladies of the
Seminary, who have favored us with this beatiful music this
evening.”

The motion was unanimously carried.

The convention adjourned to meet at 9 A. . the next day.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 165

THIRD DAY—FRIDAY, DECEMBER 16, 1887.

_ The convention met pursuant to adjournment at 9 A. M.

\

DAIRY EDUCATION.
W. W. Hayes, Prairie Farmer, Chicago:

For our purpose those interested in dairying may be divided
into five classes. Those farmers and dairymen outside of the
influence of associated dairying constitute the first-class. They
keep some cows, yet are not in localities where dairy knowledge
is- disseminated by central creameries or factories. They are hy
far the hardest class to reach by any system of education. Prior
to the adoption of associated dairying in any district the country
storekeepers stand between the dairy and a now well educated
market, and prevent farmers from learning its wants by telling
the deluded dairywomen individually that they make perfect
butter. A common expression of these women is that “ mother
made good butter and I learned of her twenty years ago. You
cannot tell me anything about making butter.” Doubtless that
same mother made free use of the heated horse shoe in Decem-
ber and January to drive away the witches. “None are so
deaf as those who will not hear.” Here in the very heart of
the associated dairying district much of the ignorance of this
class has passed away, but there are parts of the state and im-
mense parts of the country, at the south for example, where
improved dairying is almostunknown. At present the agricul-
tural and dairy press is the only means of reaching a very
large part of this class. These people are unwilling to learn
from papers until aroused by institutes, dairy meetings or in
some other way. Enthusiastic dairy organizers would say that
associated dairying cures all these troubles. But the whole
country cannot go at making creamery butter and factory |
cheese. Horse, cattle, hog and sheep breeding business, grain
raising, commercial fruit growing, and numerous other great

166 ILLINOIS STATE DAIRYMEN’S ASSOCIATION:

occupations need room, each in its special locality. Besides, if
associated dairying spreads too rapidly, the supply will not be
in such proportion to the demand as to maintain living prices,
I am a believer in the so-called “dairy district.” No matter
what specialty farmers‘are in they desire to supply themselves
with fresh butter and pure milk. Also near towns dairymen
either north or south can do a good business by furnishing pri-
vate customers with gilt-edged butter at reasonable prices.
This class are outside of what we term “dairy circles.” They
rarely hear dairy speakers, or have dairy literature pressed
upon them; neither are they constantly in contact with the as-
sociated manufacturer, who finds it to his interest that all patrons
know something about good cows and the management of milk.
Beef cattle men in some sections ridicule any apparent interest
in dairy cattle or dairy talk. They laugh at the “hog-fat
prices” of dairy butter, and suggest that caine is a direct
road to the poor-house.

In the second-class I have put those who sell milk or cream,
or supply the same to their own partneship manufactory. They
are in such close communication with the butter and cheese
makers, or the milk venders, and through them with the mar-
kets, that they become pretty well educated in a practical way.
If the leading spirits in creameries or factories are up in the
business their patrons must learn or return to the more primi-
tive way of making up little batches of butter at home. No
one, however would be so rash as to assume that this class .
could not be further educated in breeding, feeding and manag-
ing dairy cattle, or in the care of milk.

The manufacturers and managers of creameries and factor-
ies form the third class) They need to know the ins and outs
of the business thoroughly, both to conduct their work in the
best manner, and to be able to instruct their patrons. -They do
not, as a rule, attend all dairy meetings and dairy shows, or look
closely enough at what dairy writers and experimenters are
saying and doing. They need to get together and be stirred

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 167

up, and brought to realize that all cannot be taught in one fac-
tory which is run in one way, always more or less faulty.

In the fourth class are dairy writers, teachers and experi-
menters. Asa whole, they are not an insignificant force. The
number of specialists in editing and publishing dairy papers and
dairy departments in agricultural papers has grown from a quite
recent beginning into a respectable number. Besides this there
is much good seed sown by occasional writings of many dairy-
men, and by the few dairy books. The numbers of good dairy
teachers in our agricultural colleges and elsewhere are not a class
that boast much of their accomplishments. ‘Those teachers in
the institutes, or, as some one has termed them, “Agricultural
colleges turned loose,” are doing first-class work of its kind.
They are waking things up at least. The other division of this
class, the experimenters, are not a numerous lot, nor are they
doing all that is asked of them. ‘The fact is, few of them have
been thoroughly trained in both practical and scientific experi-
menting. The few we have are self-made pioneers, who devote
only a part of their time to dairy experimenting. There is now
_ no institution claiming to be especially able to educate men for
this line of work.

_ The last class, the consumers, need to be educated up to
a far better appreciation of perfect condition and high flavor, as
well as greater wholesomeness of high quality butter. No bet-
ter mode presents itself than dairy shows in cities and elsewhere ,
in which the different grades of butter and cheese, good, bad
_and indifferent, can be compared. Spreading butter on crackers -
or some bread-like cake, prepared especially for the purpose, is
better than the experts plan with knife or tester. Oleomargar-
ine manufacturers, whatever elsethey may claim, never compare
their goods with perfect butter. Dairy societies can do good work
by educating the consumers of good butter and cheese. Dairy
societies like this one should encourage all means of educa-
cation and experimentation. First of all, men in our experiment
stations, who are taking up dairy in preference to the many.
other promising .fields of investigation, should be aided and

168 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

encouraged so long as they do honest work, even if is not of the
highest order. It takes time to do a single experiment, and
often longer to learn what is wanted. Practical dairymen should
suggest the knotty, every-day problems to these men. Dairy
organizations should see that a man capable of experimenting
in dairying is placed in each of the forthcoming experiment sta-

tions, if so many such men can be found. Money does many
| things, and if a place is made in each of these institutions, and
held open until good parties are found, the men will appear as
soon as they can educate themselves for the work. Some of the
graduates and students of our agricultural colleges will observe
that it is to their interest to train themselves in the business.
This association should see to it that the station in Illinois pro-
vide ample means for experimental work in dairying. Hereto-
fore agricultural experimenters in this country have been scat-
tered one more or less in each state. These men have neces-
sarily spread themselves over nearly the whole field ot agricul-
tural work in response to the popular demand, but from this on
there will be a strong tendency for each man to follow one or
more specialties. Experimenting with dairy stock and in the
manufacture of its products is one of the most difficult lines of
investigation; but to the men who succeed there is honor and
position. Professors Sanborn, Henry and Babcock should be
especially encouraged to spend a good share of their talents in
this kind of work.

The agricultural colleges stand in an important relation to
this industry. Not that they have as yet done very much, but
that they can do an important work. They have been slow in
developing this department, just as with other lines of agricul-
tural and industrial education. We must stand by and encour-
age these things until they grow. Every gradutate of these
colleges chould be required to have both a practical and scientific
knowledge of dairying, and should be given the opportunity, if
he so desire, of becoming an expert experimenter. These in-
stitutions should be training schools where teachers, experi-
menters, and even writers, can go and learn the essential points

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 169

in dairying. If by means of short courses, as winter schools,
they can reach the butter and cheese makers, and even the sons
and daughters of dairy farmers, well and good. Their chief
aim in this line should be to instruct those who will in turn be
teachers. County and even township agricultural winter
schools, in connection with academies, or maintained separately,
have been suggested. I firmly believe that our agricultural
colleges are preparing the teachers for such popular schools in
some form, and I may not be going too far in predicting that
farmers’ institutes are awakening the farmers to a point where
they will demand and carry out a similar plan. Agriculture in
its various branches is too comprehensive to be taken any more
than by piece-meal into our country schools. They are already
too full of classes, and have all they can do in laying a founda-
tion for an English education. Separate dairy schools like the
pioneer one recently started by Mr. Lawrence Valentine, at
Houghton Farm in New York, may prove to be the way of
reaching the masses in the districts devoted especially to dairy-
ing, and will for the present, if successful, be training schools to
produce more teachers, writers and speakers in this line. Simi-
_ lar schools in Ireland and some parts of Europe have proven that
_ the results show in.a better class of goods reaching the markets
where they have been located for a few years. But for sections
where mixed farming is practiced dairying will naturally be
only one of several things taught in farmers’ schools.

Farmers’ institutes for the immediate present have more of
promise in them than all other educators. They not only give
a great amount of information, but they make a demand for
dairy papers and books, farmers’ schools, and more institutes.
They, and the use of some of the “ Hatch” experiment funds,
also agricultural colleges, are the things to be pushed now.
Popular dairy schools may come in their own time.

WitueT M. Hays.

I70 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

THE GATHERED CREAM SYSTEM.

By J. B. Berrouet, Leaf River, IIL:

The subject assigned me is one of considerable extent and
importance and should be represented by one of more ability, if
not experience. Much talk and money have been expended on
the various phases of manufacturing butter from gathered
cream, yet all along the line of practical operation we are con-
fronted with interrogation pomts, that, so far, as a rule, have not
been answered by a desirable balance sheet at the close of the
year.

As to nearly all questions, so to this, there are two parts,
the theory and the practical. The former is ably discussed and
commented upon by the editors and writers of our agricultural
and dairy papers, and their readers are apt pupils, and the far-
mers and dairymen of America are to-day in their line the
greatest theorists of the world. Any farmer of ordinary attain-
ments can inform us what breed of cattle are best adapted for
the dairy, knows how to shelter them, can explain the quantity,
quality and condition of the requisite food as well as the proper
time to give it to make the investment profitable. So, also, the
dairyman understands the proper handling of milk, the success-
ful raising of cream and the production of a superior quality of
butter; is thoroughly posted as to the merits of improved dairy
untensils; knows the importance of cleanliness, and the sensi-
tiveness of milk, cream and butter in partaking of or becoming
tainted by surrounding odors; knows that good results can be
obtained only by the use of a tidy, well-ventilated, isolated and
exclusive milk house, a well constructed tank with water, kept
at a low and even temperature by frequent or constant change
during warm weather. And, in short, the theory of dairy farm-
ing has attained quite a state of perfection. |

This theory carried into practice should show profitable
results that could be demonstrated by improved account sales,
better market reports and general prosperity. How well the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 171

theory is carried out in the practical, becomes apparent upon an
examination of our daily market quotations, which show the
amount and grade as well of stock daily sold at prices ranging
from $2 to $6 per hundred, from which it is easy to ascertain the
per cent. of canner’s stock and of export. So also the number

of pounds of butter daily sold on our markets, as grease and
_ packing stock, and at less than 10 cents per pound, shows a
wonderful neglect of theory in practice.

This neglect is further shown by setting milk for raising
cream in living or cooking rooms, where smoking is frequently
tolerated, by storing in open vessels, in dingy, mouldy and poorly
ventilated cellars and in close proximity to decaying vegetables;
by tolerating it to remain in shiftless milk houses without
ventilation or drainage and surrounded by wallows, filth or
_ garbage; by substituting oil barrels sawed in two for tanks and
allowing water to become warm and stagnant, or by trusting to
an opportune shade tree for protection from the scorching rays
of the sun, at least part of the day. This neglect stands as the
greatest menace to the profitable operation of the creamery
using gathered cream. As is the cream we buy so will be the
product we sell, and though fortunes have been expended, time
wasted and patience exhausted, yet no “doctoring” has yet
been able to produce “ gilt-edge” from tainted cream, and never
will.

My experience in this business dates back to 1881, and may
be thus related: Having formed a partneship with our worthy
president we formulated a theory of operation with the motto
«‘Hxcelsior ” written over the doors of our factory and a deter-
mination to make none but first-class goods and handsome
profits. Creamery men, then old in the business, informed us
that our theory was too fine, and our standard too high; that
they had, and we would soon discover, a tendency to work for
quantity at the expense of quality; that there have been tenden-
cies to verify such prediction is too apparent to be denied.

At first we operated by having our gatherers do the skim-
ming, gathered cream daily and bought by the inch, allowing

172 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

one pound of butter for an inch and a half of cream on a nine
inch can, or 95.4 cubic inches to the pound. 95.4 cubic inches
of creain raised at a proper temperature and measured at a
certain age will make a pound of butter, but at a low tempera-
ture will not. This discorvery was made by our patrons, who
began investing money in ice houses indirectly at our expense
The consequence was that we were forced by a continually in-
creasing shortage, to abandon this plan and adopt the Andrews
& Burnap’s test system. We now buy cream under this test
and pay for actual yield. Under this system we gather twice a
week during winter, and three times a week during the summer.

A careful operation of this test will render to each patron
his just dues; and I deem it proper to state that all gathered
cream should be bought subject to a test, as to yield, to protect
the patron, as well as the factory. And with a judicious system.
of testing, a uniting of factories to refuse all poor cream and a
co-operation of the farmer to improve in quality as well as
quantity, there should be nothing in the way to operate
creameries under the system of “gathered cream” profitably —
both to the factory and the patron. Such a state of facts is,
however, far from existing in Ogle county to-day. The oppo-
site seems to be the rule. The proprietors are largely at war
for territory and over price of cream.

The price being the same for all cream, the patron is left
without any incentive to improve the quality of his product.

The outcome of this is an independent indifference in the
direction of improvement on the part of the patron and even a
_ suggestion from the factory is frequently insolently met with the
reply: “You take my cream as it is or leave it; my cream does —
not go begging for a market.”

Another annoyance is the fact that creameries are beginning
to be too numerous and the territory and patronage too small
to profitably support all. A certain amount of expense is
necessary in the operating of a factory, and the larger the
patronage the smaller the per cent, of the expense; and the over

ILLINOIS STATE’ DAIRYMEN’S ASSOCIATION. 173

crowding of creameries is continually increasing the per cent.
of expense.

One of the growing drawbacks tothe creamery is the great
number of the would-be gatherers who are frequently paid a
stipulated amount per pound of butter gathered. These men by
getting constantly in contact with the patrons will ingratiate
themselves into their good graces and shortly claim an owner-
ship of the route and dictate terms to and for the factory. New
routes are thus frequently started in territory lying nearly equal
distances from two or more factories, and usually among dissat-
ified patrons when terms are made with the factory that offers
the best inducements or largest pay. These routes are gener-
ally kept up for a short time only and disappoint patrons who
become disgusted with the system of gathering cream. Patrons
in such divided territory showing a preference first for one fac-
tory then for another have an influence upon friends and rela-
tives living contiguous to other factories, induce them to change
thus breaking up other routes and cause useless travel. I havenow
in mind a certain road that is being traveled by teams belonging
to three factories, causing a travel of thirty miles where ten
miles should suffice. Gatherers contesting for territory and
patronage are not known to refuse cream in bad condition.
Quality is lost sight of. Quantity their aim.

Permit me to state as an axiom, that there is no permanent
profit in the manufacture of a poor article, and especially is this
true of the food products, and to none of these does it more
forcibly apply than to the products of the dairy. The American
people are worthy of and desire the best article in our line, and
are willing and able to pay a price that affords a profit for its
production, and knowing these facts, it is to be hoped that we
may benefit by past experience and hasten the day when we can
agree upon such a division of territory and patronage that will
enable us to pay better prices, curtail wasteful expenses and
increase our profit.

We should be induced by a knowledge of these facts (if not
goaded to it by our meagre profits, present losses) to have our

174 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

products brought to a standard honored in every market. Yes,
these facts and their guaranteed results will induce us to agree
upon a higher standard, insist upon its being carried out by
advancing in price and by refusing all cream that fails to reach
such standard. Then, and not until then, will the system of
manufacturing butter from gathered cream become one of
pleasure, success and profit.

DISCUSSION.

The Secretary: “I have no doubt this is a subject upon
which there will be a great deal of discussion. It is very true,
as Mr. Bertolet has said, that the grade of creamery goods is
slowly, but surely, going down, while on the contrary, public
requirement is slowly raising the grade. The introduction of
the creamery system on a large scale was the means to raise the
grade of butter throughout this country, and toa certain extent
has made the creamery distance the dairy. But I must say to
you gentlemen, who represent the creamery interest, the day is
not far distant unless you take quality into greater consideration,
when the dairy will leave you back in the shade.” — :

Mr. Harrison: “There are plenty of questions to be asked
on this subject and also a little experience to relate. We began
the business nearly a year ago and feel that we are very young
in it.”

The President: ‘“How did you come to go into it?”

Mr. Harrison: “I attended one of these dairy conventions.
I will tell you how I[ kept out of it as long as I did. I bought a
little cream of my neighbors and I had not been paying special
attention to the yield of cream, but I had heard and believed that
an inch of cream made a pound of butter. I was filling a con-
tract for butter and needed a little more cream than I had from
my own cows and so I bought from my neighbors and they are
just as nice people as can be found anywhere. ‘The man who
made the butter said, ‘‘That cream don’t make a pound of but-
ter to the inch,’ and the first I knew I lost more on the cream I

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 175

bought than I made on all I had of my own. Well, I thought
I knew then how so many creameries came to break up finan-
cially; I concluded that the creameries paid for what they didn’t
get. I had heard something about an oil test, but I didn’t
suppose that referred to butter; I didn’t have the remotest idea
that the oil test referred to testing cream, to see how much but-
ter there was in a given quantity of cream, I went down to
Aurora last year to one of these dairy meetings and I ran across
several creamery men, and I learned there what an oil test was.
Their experience in using that oil test was so satisfactory and they
told me such good results were obtained from it that I began to
think if they could run an oil test and tell every time how much
butter there would be in a certain amount of cream, perhaps I
could do it too. I got one. We weighed the butter every day;
we churned about 200 pounds a day. We would take asample
of course, and churned it and then we would take a sample ot
the cream as it was in the vat and compare. We kept this up
for the first two weeks and [ assure you we were surprised after
all that we had heard to find that it did do what had been credited
to it. Thus we found we could tell how much butter we were
getting out of the cream and so we’got into the creamery busi-
ness. The next trouble that came was the quality of the butter
it produced. At first, when we made 100 or 200 pounds, the
commission men wrote back, ‘ The flavor is A 1.’ Pretty soon
the word came back, ‘The flavor is off,’ and the price was off
too, l assure you. My butter maker makes butter for me on
shares. I began to think there must be some way to get cream
that would make the original good quality. When we had one
or two samples of cream we could manage this matter of quality
pretty well, but when we began to have 7oo or 800 pounds of
butter a day, it got beyond our control and I said to the drivers,
‘We don’t want any thick cream; you tell people we can’t use
it.” But I couldn’t get the drivers to carry this out, and my
butter maker could not do it. Ihad to give that up. I could
not get the men to be particular enough in gathering the cream,
but what I got enough bad cream to keep the quality of the

176 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

butter down, so there was nothing to make from gathering the
cream. I said tomy butter maker, ‘Let us pay more for the
cream of a certain grade than for others.’ He was afraid that
would not work, a good many of our patrons would quit. We
hesitated for a while and didn’t try it as long as he was in part-
nership with me. Finally I got the matter in my own hands,
and I made up my mind that I would try it anyway even if I
lost patronage, and I talked with a few of the patrons about
the matter and took counsel with energetic men of business in
my neighborhood. | said, ‘There is a great distinction made in
butter, and it seems to me only fair that there thould be a dis-
tinction made in the cream.’ I said that to one man a patron
of the creamery, who does a large business, but had never thought
of this idea at all. He said, ‘Certainly, that’s all right,’ and he
was one of the very men whose cream graded down low, but
he was able to make the improvements necessary to do better
and when he found out about it was willing to. I found that
the sensible men generally looked at it the right way. One
said, for instance, ‘As long as a man knows that the rest of the
patrons set their cream out in the sun and take no care of it,
what encouragement is there for him to care for his, and give
you a first-class article. As soon as he knows he will be paid
to take care of his cream you will find he will be willing to do
it.’ I started in then to try the experiment. For cream that
was perfectly sweet I paid two cents more than I did for sour
cream. I didn’t know whether that would make the difference
in the price of the butter, although I believed it ought to, and I
have proved that it would. Butter made from the sweet cream
brings me more money; my commission men in St. Louis never
offer less than two cents more, and it moves off at once, it don’t
lay in the commission men’s hands several days before they sell
it, and often I am not offered within five or six cents for the
suur, what Iam for the sweet. Now, don’t you think, friends,
that it will pay you patrons to take the necessary care of your
cream? ‘The creamery man cannot pay more than he can re-

q

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 174

ceive for his goods unless he has a bank, and there are.not
many bankers running creameries.”

_ Mr. Tenney: “How many patrons did you lose in making

| this change?”

| Mr. Harrison: “Well, I heard there was a man came to a

| store in the neighborhood and gave me a genuine cursing, was
| going to start a rival creamery, and kicked up a row generally,

| but I don’t know that I lost one patron.”

| The President: “Do you churn you cream sweet?”

| Mr. Harrison: “No, sir; I did not explain why I wanted it

| sweet, I thought creamery men would know the reason why,

“but I had to explain it to the patrons a good deal. A good

/many of them refused to give me sweet cream because they

thought I was going to churn it sweet, and would not get so

much butter out of it. They said, ‘Sweet cream will yield that
‘much less butter, and there’s only two cents difference, and

999

therefore it won’t pay us.
Mr. Sawyer: “Do you handle your samples, sweet cream

‘samples, and sour cream samples?”

| Mr. Harrison: “ Well, we do when there is a requirement
jfor it. I would not know how to handle them differently and
obtain different results. We get a very clean separation. The
|sour is no better than the sweet, and our sweet cream samples

-——e”

lin the oil test are just as complete and perfect as the sour cream.
| The President: “Do you think you will get the same re-
turn from testing a vial of sweet cream that you will a vial of
sour cream?”
_ Mr. Harrison: “We don’t test it sweet.”
Mr. W.R. Hostetter: “Do you expect to gather in that
| same way in the summer?”
| The President: “Every straight, square man that raises
cream can just as well keep it sweet as sour if gathered every
day of course.”
ae Mr. Tenney: “Then, am I to understand that it is import-
ant that the samples should be sour before churning?”
The Secretary: “ Yes, quite so, to have the test uniform.”

\

178 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. —

Mr. W.R. Hostetter: “Is there any diversity of opinion
among the gentlemen of the convention in regard to that?”
Mr. Bertolet: “ We consider that they must be all sour.”

Mr. W. R, Hostetter: “Ithink I have heard Mr. Gurler
make the statement that he could see no difference between

churning sweet and sour in the quantity of butter he made.”

Mr. Monrad: “It has been tested and found that the differ-
ence would average six per cent. less on sweet cream than sour.
That is by government experiment.”

The President: “I think that point is distinctly uneiatoem
by creamery men, that the cream must besoured to get full
yield of butter.”

Mr. Harrison: “ You asked me about how many patrons
quit on the sweet cream business. [ tell you there were a good
many quit on the test business. All the trouble put together in
the other matters does not equal the trouble in the one matter
of tests. There is a continual growling and complaining by
patrons in regard to the tests. I try to impress my patrons
with the idea that any time they want to quit we will be just as
good friends as if they continued. I have lost very few on any
score that I have not succeeded in getting back, but I do not
think the test gives satisfaction. For instance, one man says,
‘My cream churns so much to the pound; your test says differ-
ently.’”

Mr. Tenney: “ What you want to do with the man who
says that is to ask him to come into your factory and see just
how it is done. The fact is, that so many patrons will let their
cream stay on the milk until the cream becomes sour and lob-
bered and it is impossible to get that out of the butter.”

The President: “In plain English, you think there is more

caseine in the dairyman’s butter than in the creamery man’s?”
Mr. Tenney: “That is it. I have had a good deal of com-
plaint in that particular, and to satisfy myself I told my butter-

maker to hold over one churning. of cream an extra twenty-—

four hours, and he did so. I took a sample of butter churned
in the ordinary way the next day after it was gathered, and

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 179

then I went to one of our grocery stores and got what they
call a fair sample of country butter. I took the three samples,
put them in the test bottle, melted them and set them away. If
any gentleman will try that and show the result to the man that
sells the cream, he can certainly convince him if he is a reason-
able man.”

| Mr. Harrison: “I went a little further than that. I told one
of these gentlemen who claimed so much for his cream, that if
he would bring his cream to the factory we would churn it, and
that if his cream ever made more butter than the test showed
he ought to have, that I would pay him the difference. He
brought his cream into the factory and we churned it and we
‘made a pound and one-tenth to the inch, the very cream he had
claimed would make a pound and a half. He wasn’t satisfied

i

with that. He said, ‘I can make more butter out of it. We

churned ten inches of cream in a one hundred and fifty gallon
churn, but we poured in as much water as there was cream, so
it did not adhere to the churn; now, I would like to know
whether I got all the butter out of that churn?”

Mr. Bertolet: “I think there is no doubt about it; you got it
all out.”

| Mr. Harrison: “If this gentleman really did make a Caouna
and a half of butter to the inch of his cream, and I could make
‘only a pound and one-tenth to the inch, and the difference in
weight is made up by caseine in that proportion and that is all

i

right, we want to know it.”

Mr. Boyd: “I think this difficulty can be explained on busi-
ness principles. ‘The prime trouble in the whole matter, in my
Opinion, is this: That patrons’ cream tests ten per cent., we
will say, the next man’s tests fifteen, the next eighteen, and the
next twenty; there is no uniformity in thecream. ‘The conse-
quence is, there is a dissatisfaction at once, the-fellow who
furnishes the purest cream tests the highest. Now, there is one
‘way of overcoming all this difficulty, and that is in getting the
cream in a uniform condition. I do not say that even in the
most uniform condition there won’t be some variations, but the

lt ne ee me oe eee ee

180 ILLINOIS STATE! DAIRYMEN’S ASSOCIATION.

variation will be so slight that it will overcome all the difficulty
of dissatisfaction.”

The President: “Iam glad Mr. Boyd has made that point. —

His way is to have all the cream uniform.”

Mr. Boyd: “ With any can that will make it uniform.”

Mr. Potter: “My experience has been that a certain quantity
of milk or water improves the quality certainly, and the quantity
a little. I never was able to get good results from heavy, thick
cream.”

The Secretary: ‘‘ There were some tests made in the city of

St. Louis involving the integrity of some business houses there —

|

in connection with an oleomargarine investigation. There were

butter tests made there, and as | remember seven samples were
procured from Elgin and other factories, Iowa, New York,

Pennsylvania, and I think in all some eighty odd samples were ~

tested, all creamery goods; the object was to ascertain what the

standard was for butter in the United States. Prof. Dettmer”
made the experiments, and it was decided that standard should

be eighty-six per cent. butter fat. The samples of butter I

think varied from seventy-eight and a half up to eighty-eight ~

and a half per cent. ‘The amount of caseine incorporated in the
poorer butter was a poor investment indeed, destroying the

keeping quality of the goods, while it had no immediate effect ~

except, perhaps, showing in white specks, still proving that it is

wretched policy to make extra weight in butter and have it run ©
lower in quality. When you add six or eight or ten per cent. —

to the quantity you are so deteriorating the quality that the loss
will accrue in the end. Quality should be a prime object, with

a due regard to quantity as the next consideration in importance.” ~

Song, “Rocked in the Cradle of the Deep ”-—J. G. Lumbard. |
The president stated that the awards on the butter display

were ready for announcement.

Mr. Chester: “I wish to say before the premium list is read
that it has been my misfortune to have had to handle the score
cards for quite a number of dairy shows. I want to say to the
exhibitors who have made the exhibit here that I never handled

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 181

a set of score cards that were so far up, so near perfect as the
score cards in this show.”

_ The secretary then read the complete list of awards as fol-
lows:

Lot 1.—Best dairy butter, Illinois:
First. F.S. Stockwell, Belvidere.
Second. W.R. Hostetter, Mt. Carroll.

Lot 2.—Best dairy butter, other States:
First. P.L. Younker, Hampton, Iowa.
Second. F. D. Holmes, Owatonna, Minn.

Lot 3.—Creamery class, whole milk, Illinois:
First. Birt Victor, Lily Lake.

Lot 4.—Creamery class, other States, whole milk:
C. B. McCanna, Burlington, Wis.

_ Lot 5.—Gathered cream, creamery, Illinois:
First. L. McDonough, Davis Junction.
Lot 7.—Dairymaid’s class: |
| First. Miss Mettie Bailey, Mt. Carroll.
Second. “ Emma Poorman, “ -
Mnimds “<> Clary Gordon, a
Fourth. “ Edna B. Melendy, Thompson, Ills.

Lot 8.—Young men’s class:
Matt Hinley, Stillman Valley, Ills.

Lot 9..-Sweepstakes class, Dairy:
F. S. Stock well, Belvidere, Ills.

Lot 10.—Sweepstakes class, Creamery, best Creamery butter
whole milk:
Birt Victor, Lily Lake, Ils.

Lot 11.—Best Creamery butter, gathered cream:
L. McDonough, Davis Junction, Ills.

Lot 12.—Special for Illinois Dairy:

First. F. S. Stockwell, Belvidere.
Second. W.R. Hostetter, Mt. Carroll.
Mind, J. 5. Dresbach, oe ee

182 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Lot 13.—Special Creamery sweestakes:
First. (5 gallons Hansen’s color, 5 sacks Genesee salt,)
L, McDonough, Davis Junction, Ills.
Second. Birt Victor, Lily Lake, Ills.

SALT SPECIALS.

Lot 14.—Ashton:
F. S. Stockwell, Belvidere, Ills.

Lot 15.—-Hawleys:
First. F.S. Stockwell, Belvidere, Ills,
Second. Birt Victor, Lily Lake, Ills.
Third. C. F. Tenney, Bement, Ills.

Lot, 16.—The Warsaw Salt Co.:

First. LL. McDonough, Davis Junction, Ills.

Second. T. H. Baker, a
Lot 17.—Higgins’:

_ F.S. Stockwell, Belvidere, Ills.

Lot 18.—M. S. A.:

(Premium divided)—Jonn B. Petty, J. S. Dresbach, Mt.

Carroll, Ils.

Lot 19.—Perfect:
F.S. Stockwell, Belvidere, Ills.

Lot 20.—Perry’s Butter Color Special:
First. F.S. Stockwell, Belvidere, Ills.
Second. John B. Petty, Mt, Carroll, Ills.

Lot 21.—Fargo’s Butter Color Special:
First. F.S. Stockwell, Belvidere, Ills.
Second. J. S. Dresbach, Mt. Carroll, Ills.
Lot 22.— Wells, Richardson & Co., Color Special:
First. Miss-Mettie Bailey, Mt. Carroll, Ills.
- Second. N. B. Merchant, ze 3

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. , 183

SPECIAL SWEEPSTAKES.

Lot 23. } L. McDonough, Davis Junction, Ills., best butter made
Lot 24. in Illinois.
Lot 25.—Best package of butter made outside of Illinois:

P. L. Younker, Hampton, Iowa.

GRAND SWEEPSTAKES.

Best butter in the show:
L. McDonough, Davis Junction, Ills.
Lot 27.—Dairy butter display:
First, Mrs. W. Wicks, Mt. Carroll, Ills.
Second. W.R. Hostetter, “ cc

Lot 29..-Lowest score in show:
Miss Rose Demmon, Mt. Carroll, Ills.

Lot 32.—The best twelve pails of Dairy butter in Illinois:
F. S. Stockwell, Belvidere, 93%.

W.R. Hostetter, Mt. Carroll, gt.

J. 5S. Dresbach, cf 6 190).

. J. R. Gaston, Normal, go.

T. J. Smith, Mt. Carroll, 85%.

Mrs. W. K. Stakemiller, Mt. Carroll, 83%.
Mrs. A. D. Bliss, Marengo, 82%.

J.S. Ashby, Mt. Carroll, 32%.

Mrs. H. B. Poorman, Mt. Carroll, 82.

Jos. Sharp, Mt. Carroll, 82.

Clary Gordon, Mt. Carroll, 80.

12. Mrs. Jennie H. Stakemiller, Mt. Carroll, 79%.

Lot 32.—The best twelve pails of butter made outside of Illinois:
P. L. Younker, Hampton, Iowa.

F. D. Holmes, Owatonna, Minn.

Lorena A. Morse, Manchester, Iowa.

Flora M. Crosby, <

Watson Childs, | b a

e

OD Be OVO Sor ae

Le | an
Ln

CE ee os

184 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

John Dubois, Manchester, Iowa.
J. A. Morse, “¢ ef
Jane Fraser, oe a

0 OW OD

A, M. Bingham, Jessup, Iowa.
to. C. W. Lyman, Manchester, Iowa.
11. F. P, Ryan, Golden, Iowa.

12 C.B, McCanna, Burlington, Wis.

The committee appointed to report on dairy implements
and appliances submitted their report as follows:

Your committee having examined the entries of dairy imple-
ments and appliances have awarded diplomas as follows, to-wit:

Lot 30.—Best display of creamery apparatus:
Western Dairy Supply Co., Chicago, IIs.

ee Best display of dairy butter making apparatus:
Haney & Campbell, Bellevue, Iowa.

Best display of butter and cheese color:
Western Dairy Supply Co., tg Michigan Ave.,
Chicago.
e Best display of butter and cheese packages:
Davies Warehouse and Supply Co., 200 La Salle
St., Chicago.

cs Best display of dairy salt:
The Warsaw Salt Co., Warsaw, N. Y.

« Best display of Refrigerating apparatus:
Haney & Campbell, Bellevue, Iowa.

Lot 31. —Grand sweepstakes best display of dairy apparatus at

at the show:
Haney & Campbell, Bellevue, Iowa.

Your committee were extremely happy that they were not
required to investigate, or award diplomas on the merits of the
appliances and articles entered in the above classes, as a large
proportion of the same seemed so miritorious as to make com-
parison of individual merits almost invidious.

Epwarp E. GarFiELp,
A.M. C: Topson,
J. B. BAkER, Committee.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 185

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40'x 10”

A NEW ENGLAND CO-OPERATIVE CEAMERY—GROUND PLAN.

CO-OPERATIVE DAIRYING.
Joun Boyp:

Uniformity and temperature are the corner stones on which
good dairying is constructed, and there can be no success in the
business without them. To produce butter of the greatest per-
fection and uniformity and find by joint action the best market
for it 1s the office of the co-operative creamery.

I am well aware that the finest grade of butter can’ be and

186 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

is produced in the private dairy, where all the modern ap- ©
pliances, and the skill to use them, are at hand, but such a
result requires an individual plant on a large scale, and even
then in nine cases out of ten during portions of the year,
there is an unavoidable lack of uniformity in the product. The
premium butter makers well know that the finest, quickest
flavored butter is made only from the milk of cows fresh in
milk, and that the most skillful manipulation known to modern
scientific butter making cannot impart that most desirable
quality to butter made from the milk of cows in the advanced —
stages of gestation. If the average dairyman is oblivious to
this fact, his cunning adversary, the butterine manufacturer, is
not; he realizes that his purchases of butter must be made from
the creamery that carries on winter dairying, and where the
cows are fresh; in fact he will buy no other, but is willing to
pay the highest price for this, that he may give to his neutral ©
the flavor of the real stuff. J have often thought during our
fight with butterine and oleo what a providential thing it was —
for the farmer that this fine aroma can be produced from no ©
other source. Up to the present time science has not been able
to counterfeit it, although all the sources at her command have
been brought in play, stimulated by the gold of the counter-—
feiters of genuine butter. .

A well organized co-operative system is the only remedy. ©
Co-operation properly directed means strength, stability and
success. The good effects of the co-operative creamery are
seen in the patron’s herd of cattle; as a natural consequence the ~
cows are improved in in quality, because he measures the worth ~
of his cows by the quantity of cream they produce. He can ©
measure his cows by the spaces of cream, very much as Mr. —
Hiram Smith does his acres in milk, and the first thing he does
is to discard the unprofitable cows and replace them with better
stock. There is much more in this item than may appear at
first sight: it affords the dairyman an easy method of testing his
cows with no increase of labor; in fact it compels him as a mat-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 187

ter of business to do what he otherwise would consider an
unmitigated bore.

‘It teaches him how to feed for profit. It enables him to
compare his own herd with the herds of other farmers, and the
comparison stimulates him to do better. The co-operative
creamery is most certainly a blessing to the farmers’ wives and
daughters, as it relieves them of all the cares of buttermaking.
One housewife said to the president of a creamery the other
day: “Il give all my old shoes if you will get my husband to
“send his cream to your creamery.”

The cash returns come in frequently, and they lead the
farmer to regard the dairy department, more in the light of
a business than he ever did before, not as a side shoot too insig-
nificant for him to engage his time upon.

The creamery system, as it has existed, and does to a ret
extent exist to-day, has worked wonders in improving the dairy
butter of the country, but the recent developments in New Eng-
land show most conclusively that there is yet great room for
improvement; that the best results are not attained by the present
methods in the west.

It is no exaggeration to state that not 50 per cent. of the actual
value of the milk produced in Illinois, converted into butter, is
realized by the farmers throughout the state. Within the past
few years the farmers of New England have been establishing
co-operative creameries on a new plan, and their success has
been so great, and they have in consequence become so numer-
ous that within the last two years their butter product has
become a very important factor in the great markets of the east,
and is beginning to have a perceptible effect on the prices of
the best western product. From a small commencement a few
years ago the co-operative creamery in the eastern states has
now become a formidable competitor in the New York and
Boston markets, and the number of creameries is not only in-
creasing with unprecedented rapidity, but those already estab-
lished are extending their business with astonishing strides, in
unmistakable indication of success. They are disclosing new

188 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

avenues of economy in the business heretofore unthought of.
You may form some estimate of their magnitude from the fact
that within the last three years considerably over 100 co-opera-
tive creameries, on the plan I speak of, have been established in
New England alone, and they are giving better satisfaction
than anything that has preceded them in that line. The busi-
ness of every one of them islargely on the increase; in most
cases the annual product has been doubled and thribbled.

They are in every sense of the word co-operative; they re-
turn to every patron the full value of his cream, less the actual
cost of manufacturing the butter. The secret of their success is
in having adopted one uniform method of handling the milk and
producing the cream; by that means they are enabled to pro-

duce the finest quality of butter, at a reduced cost, and get the q

best price for it. Its uniformity commands an extra price on
the market.

The co-operative creamery commends itself to all classes of ~

producers of butter, tor the reason that it equalizes the value of
all contributions with perfect justice to each one; it gives to the
superior butter maker an increased return for his milk, with
less labor expended, and it insures the maker of inferior butter
a return greater than he can realize any other way from his milk.

It enables the farmer to utilize the skimmed milk on the d

farm to the best advantage; in fact nothing is wasted or lost to

the producer. The consequence is, the cash returns are larger,

and give so much satisfaction to the co-operators that the dairies
in the east are being largely increased where they have hereto-

fore been neglected, under the impression that dairying in the 3
east could not compete with the west on account of the differ- ¢

ence in the cost of feed.

It looks now very much as if it was only a question of short

time when the west can no longer count upon New Englanders
as consumers of western butter.

The capital stock of a co-operative creamery usually runs
from $1,800 to $4,000, according to surrounding circumstances.

The organization consists of a president, secretary, board of ~

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 189

directors, and a clerk, who are elected annually from the stock-
holders, and no person is allowed to hold stock who is not en-
gaged in agriculture. The average capital is from $2,000 to
$2,500, divided into 100 shares of $20 to $25 each, and this is
ample to meet all the requirement of a prosperous business, It
is not desirable that any one person should hold more than one
share of stock. The business is first chargable with interest at
six per cent. per annum on the capital stock before any dividends
are declared. You can form your own conclusions from the
following figures, which are taken from the books of a few of
the co-operative creameries in the east. They may be counted
as reliable, for they were the basis of the settlement made
between the co-operators and they have no object in SOR CEA LS
them, and nothing to gain by publishing them.

Amherst Co-operative Creamery, Amherst, Mass., 1886:
PAYMENT TO

NO. LBS. PER LB. OF
MONTH. BUTTER. BUTTER.
MWecember, 1685:..5. 0... 0. OCIS Byes ets ye ee ey 26.05
Miamtiaiy, 4) FCCO......... ROA Dee eee ec omer atv es 26.16
Webiiary. e.. 5... Oe! A eva Bese one oleanetege 26.60
March, | Been torts 6 3s TAR eke aes 5s Re drape eae 25.30
April, Ca Tas Sees Uaa eer MOM OQ ee te ON Me lea am 24.60
May, BO aie h ots «os PR OOO NM fas ie acs ahas)le aha: 18.69
Pune, Berea eg ac tree DB TIC PAce | ees aetna eee TN 18.90
July, 77 SE Cate 20,603... . ee he ha tae 20.00
August, 2: Se Sar CONFIGS cs Nee Re mee 21.39
Peplelere ws se... ee. WAKO OOM io. Sie as oa neue ore 23.74
October, ee des n . WOO Me east. Os ay ,- 26.08
INGaySimn) ofeias 7 2 Sinan IKCHOIO 2hn 5.x. oho ae ae A 8 205317

PRA ales. ea o's Dee Ouic ss. s Average 23.66

The business for three years—pounds butter made
1884 1885. 1886
ESO Ait she 6 cca eh aiele fa ot MORO Oe ed. tw ee eee 215,788

. This creamery started late in 1883. In 1886 it had one hun-
dred and fifty penne the number has been largely increased
this eat

190 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Wapping Co-operative Creamery, at Wapping, Conn., for
eleven months of 1886:

NO. LBS. , NET PER
, BUTTER Wee CO
MONTH. MADE. PATRONS.
Janay 18864) ie aay, 9,069. ... cu i. ee 28.94
Mebruagyer eile Mie QO4Os: oo as Dele 29.38
March, Pucci emilee IT,TI5.. 205 2+ 36)s 2 oo ere Pay Ma
April, Re yrra ee Ope ai Ace T2,247-0 cele sa ee oe ee 26.00
May, SOURS SLL een 15,0270) 0.0000 er 22:20
june: POO ieee aon 17,05 7o5 coe s o's ote te 19.14
July, St) co ore ENC n: 14,400)... 0.0.00 19.83 .%
AUS tet NG his aes: 13,420.00. 0 5h 0s 0. ee rr 20:31
DEplemDem yy eae tea: 12,425... 0°... 6 es ob eee 23.03
October! ici sme cenn ti. 12,040... 0.000. 2 26.92
November, 02 eeLets 2 9,004. 6. Fe 29.32
A otal) Gn aM a ete LOO Canis eee Average.... 24.76
Canton Co-operative Creamery:
January, (1880) oF eos ZOO sic io vk s'ojaicon + Coen ee 29-37.
Bebruarye (io. eae eure 7,250.0 sie «see et) 27 .4T
March,: cS aia Mae trae 95147...) 26.52
April, areata 8 TO,5 7 20 oe oo eos) ae 25.24
May, STi cee aids 10,304.) 0. ben fo a 20.50
June, Bee Renee! T9020. ..\0 0) Se ee ae gies 16.94
July, Seta otter Ces ee TO,047 eo. es ee ee PER aa 16.83
AUOUSt NY Go ion. PASS IQs ule. 2 oh te 18.45
September ees oc et 11,699... 0. 060. Ani nS oe
October, ara ee ess TO;OLORN Gh Seta Pe sy. 20.760 aa
INovemilbeieyin ger ce. Q p23 be valine Woe ce ates eee 27.20
EVO a es sectinin a. URES eh os tao Ss AVeTa@e ns eee
Ipswich, Mass., Co-operative Creamery:
March, feS@ sane. . LJ 200 edi. ee 27.90
April, ee tetera tess 2.174). feat) 25.32
May, Is rete ROLY PAPE | B25 8
June, A Mien ene: Mar Molle MremN ON Ah) son oo 3 20.37
July, Pate fi a ae IPAS ohh: sieietote vie bel ee 21.94
August, 66 Ae As aerate A,OLL. Ses er 22.0
September, .) 1. eee As37Q> «shee aca o aeie aategn een 25.28
October, ; 36023 seer. AGT 2: oc wae [Lata SGU a pene 26.40
November, “ ..... CRN 2,300... Jeet eee [oy eee 27.24

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. IO!

North Brookfield, Mass., Co-operative Creamery.

NO. OF SPACES AMOUNT PAID FOR
OF CREAM ON CREAM ON EACH
EACH CAN OF CAN OF IY QTS.

MONTH. 17 QTS. MILK. MILK.

ia 9 FSOO.. 0... - TO SOAS pee aes lca 42.19

Pain. 9 63 es en TAIGOOM Ge cia. os 41.59

MAGI eh aia ages HOLWOU eee ikl) 6 ay 43.16

S/S ee ee UCHOR Neen ae 33.48

PEM. ss LOO ye eh oat. 2852

| INE) ee eee WOO Cet shore eo 28.25 30 to 60

July beef eon icie 8 a O17 Re 28.16 patrons

SSUES MOOS A eh ok. 22100) 700) to 1200

Sep. CS Oe a MONVOM oie tee a 20.23 COWS.

Oct See 4 NOME Sree sie) ois AO.7 2

NON) 5 Gee eae HOVORM SS RI ie. AG 22

CO cc occ ee - TT es eg irae ae A5.18 almost

: ~ 2.24

Beverage INO: spaces 10.54............ Bieri prorat.

Mie business, for 1885. 1886.
Bemigoumesser butter. .37,008...-..-..5... Se OND tian a ae 94,155

MeamenceMMeIAMOUNG 9 5°20%).) 05.6 ec ie cote tee ee 4.4.0

The total expenses in these creameries are from 3 cents to 6
cents per pound of butter, according to kind. of stock kept,
amount of butter made and general management; this includes
cost of collecting cream also. The average cost per pound of
butter in all the New England creameries last year was 44%
cents.

The better the cow the more spaces of cream, and conse-
quently the greater the profit. Some dairies averaged 14
spices of cream per can of milk for the eleven months ending
December, 1886, when it required an average of 6.50 spaces for
I pound of butter. ‘There were instances of 21 spaces per can

Beem of 17 quarts,

At the Ipswich, Mass., creamery, during nine months, end-
ing November 31, 1886, W. F. Kinsman was paid $592 for the
the cream from ten Jersey cows. For the same time W. B.
Kinsman was paid $347 from seven common, mixed grade cows.

I. P. Gardner kept ten Jersey cows; made 15 pounds of butter

‘IQ2 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

per week for his own use and sold the balance of his cream for
$536 during the nine months.

I. F. Given kept five cows, the cream from which brought
$270.

The town farm sold from seventeen very common cows
$742 worth of cream.

If these parties had as much cream dultnes the remaining
three months of the year as they had in March and November,
or at that rate, they would have had $90 a piece for the cream
from Jersey cows and $75 each for the commonest kind of cows.

C. D. Sage, of North Brookfield, averaged 14 spaces on each
Cooley can, of seventeen quarts of milk, from grade Jerseys
during the first eleven months of 1886. The average price paid
per space during that time was 3.52 so that Mr. Sage received
$49.28 for the cream from seventeen quarts of milk, besides
having the skimmed milk left; this is equal to 140.80 per
100 pounds of milk during the eleven months. Skimmed milk —
divested of every particle of butter fat, contains ro per cent. of
plant food, made up of lime, magnesia, nitrogen, phosphoric
acid, potash, and other substances which have their place in
the vegetable economy, as against 12 or 13 per cent. in full milk.
Now take it for granted that no dairyman should be satisfied
with a less yield of milk from each cow kept on the farm than
5,000 per annum, which is equivalent to 500 pounds of plant
food contained in the skimmed milk of an average cow for one
year; multiply this amount by the number of cows in the herd
and you have the annual drain upon your land from this source,
where the milk is sold from the farm. Continue this process
of depletion for series of years and you can no longer wonder
at the exhausted condition of the soil. The fact is selling the
milk is equivalent to selling the fertility of the land.

ADDRESS.
Hon. JouHN STEWART, Elburn, IIL:

Ladies and Gentlemen—\I have only a few words & say to
you in regard to the running of this dairymen’s institution as it

%
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 193

stands towards the state of Illinois. It is known perhaps to
many of you that that the state legislature, as usual, granted
$500 only for the purpose of publishing and showing to the
state at large the proceedings of this dairymen’s yearly meeting.
Last year it was almost an impossibility to get the bill through;
in fact, it failed some three different times to get a vote to carry
it through, a large portion of the southern part of the state
claiming that it is merely a local institution and that they might
as well throw $500 into any private institution as into this. It
was claimed that a large portion of the state never saw any ©
books printed, and even many of the legislators said, “ You want
$500 to print books; we never see any.” I had to give them my
word that we would appeal to the managers this time to get out
a neat book and send them a number of those books and give
them an idea of the extent of this interest all over the state, and
I understand that it is the intention to do so.”
The President: ‘“‘On the part of the association we will agree
that Mr. Stewart shall see as finely a bound volume of reports
as ever was gotten up, and a copy of it shall be sent to every
member of the legislature, and if we can’t move on them that
way, I don’t know how we can.” | e
The Secretary: “I wish to say that we have a query box.
In order to help us in putting before the dairy people those
questions in which they are interested, we would request any of
you who have any question you wish answered, or any plan
you desire to suggest in relation to the dairy or agricultural sub-
jects, to put the same in writing and hand them in and they will
be answered, either from the platform here by practical people
who know what they are talking about, or through the printed
report of the proceedings of this association, or in the regular
bulletins which it is proposed to issue, by the most prominent
men in the country upon the various subjects that will be called
for. If we cannot find men among us to answer those questions
we shall go to work and use the information of the press and of
men in other sections posted on these various matters and give
them to you.” |

¥

I94 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

DEHORNING CATTLE.

E. E. GARFIELD, La ox, Ill.:

Mr. President, Ladies and Gentlemen: Waving been reared |
upon a farm, and having been elected and duly installed as the”

cowboy of the family, at the age of ten, the writer’s attention |
was early drawn to the cruelties and dangers arising from the |

presence of horns upon domestic neat cattle.

The impressions caught from the sympathies and fears of

the boy, have neither been obliterated nor allayed by the ex-
periences of the man. What, with being often called upon to
save the life of a valuable cow from being an unwilling sacrifice

to the whims and caprices of her playful sisters, with seeing |
one hrother nearly stripped of his clothing by the careless toss _
of a bull’s horns: another escaping goring by an excited cow :
only by reason that nature through the agency of an extremely
cold winter had dehorned her, if more evidence were needed to ,
convince him of the worse than uselessness of horns aforesaid, ‘
it was duly presented in a little discussion which the writer

himself once held with a sportive bull, alone upon the prairie.
The argument was “short, sharp and decisive.” The re-
sult was such that he has never, since the occasion mentioned,
been known to dispute the physical superiority of a pair of
“ short horns,” backed by twelve hundred pounds of beef, to one
hundred and sixty of “adipose tissue” in the human form.

From the stand-point of previous experience he was prepared

to hail with delight the information received from an article in

the Western Rural and Stockman from the pen of Mr. H. H. —

Haaf to the effect that horns could be safely and easily removed
from the cattle of all ages with no serious liability to ill results
arising therefrom.

The resolution to experiment once formed, a pressing occa-—

sion soon followed.

A vicious bull was roped and quickly despoiled of his
offending members. [Ill results noted—none. Good results—a
quietus for some months of the fighting propensities of the bull

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 195

‘in question. And, when eight months later the impulse to gore
returned the partial harmlessness of his condition became appar-
ent.

The fact, which I deem indisputable, that this experiment
saved one human life is the best credential and argument I have
to offer of the value and practicability of the proposition of de-

-horning grown cattle.

Encouraged by one experiment another soon followed.

_ This time about thirty head of young cattle were the victims.

Again the same lack of ill results followed.

| Next, about forty cows in milk passed under the saw.

In this case a loss in milk was observed of about ten per
cent. for two or three days, after which the usual flow returned

‘and continued, more even in quantity during the remainder of
the season than at any previous time.

Altogether about one hundred operations have been per-
formed by the writer, and in no single instance has any animal
refused feed for the space of half an hour after being dehorned;
from which the conclusion is drawn that in devastating influences
‘upon the animal the operation bears no comparison to the more

‘common one of castration.
_ But say the tender hearted, surely it is a cruelly painful
thing todo. Other devout friends are just a little alarmed lest
im assenting to these views they may be caught charging the
“Great First Cause” with folly. All ask, “of what use?”

‘No doubt in the aeons of the past, in the ages prehistoric,
wherein our good Bro. Darwin seems to think that he has dis-

\

a A IO ET OC SL

‘covered his progenitors, and our own, in the fierce gorilla and
‘the grinning ape, when physical process alone settled the mo-
| mentous questions of the “survival of the fittest,” it did seem
good in the council of Omniscience to endow the bovine race
with “fixed bayonets,” for their protection and preservation.
‘But when civilized man for his gain, threw his protecting arm
“into the arena, the conditions at once began to change, and
jhorns began slowly, steadily to disappear, as if at the command
¢ all creating nature herself.

y
ih

196 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

That this is no fanciful figure witness the fact that for a
century the words “‘Short Horn” have been a synonym for the
grandest achievement of man’s care and thought in feeding and
breeding neat cattle. |

And now we urge, the time has arrived for the total excision
of all remaining horns.

To what end?

First, the danger to human life and limb will be reduced
thereby fully ninety-five per cent., a result of no small propor-
tions, and much to be desired,

Again, dehorning, while not changing the avoirdupois re-
duces the bulk of the animal about four hundred per cent., and
increases its docility in the same heroic ratio.

MATHEMATICAL DEMONSTRATION.—The space at the water
tank, the feed rack, or in the shed, that only affords a “ fighting
chance” before, will easily accommodate four such animals after
dehorning.

Again, Bro. Haaf, after several years observation in this
line, estimates that from fifteen to twenty per cent. of necessary
feed is saved by the operation. I should vary the proposition,
saying that from fifteen to twenty-five per cent. better results |
are obtained from the given feed thereby.

Query as to cruelty.

Does the pain given during the operation compare in degree
or amount with the misery saved to the animals themselves
thereby?

After two years close observation on this subject I am able
to say emphatically, no.

The cruelty is all on the side of leaving the horns unmolested,

All observing stockmen are aware of the fact that in herds
of any size the weak majority live in continuous fear of the
strong minority, ever on the ragged edge of expectancy, ever
on the alert to avoid the bayonet thrusts of their physical
superiors.

Should such a condition be suffered, or abolished, if such a
thing be possible?

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 197

_ I know that Falstaff says that “ grief puffs a man up,” but I
know another thing, paroxysms of fear never made a pound of
beef or helped to fill a milk-pail.

How To po 1r.—Lash the animal’s head thoroughly and
securely to some firm object. . Save the head and ears but re- ©
move all the horn. ‘This short rule covers the whole ground.

_ Perhaps we might add a postscript for the benefit of nervous
operators. Lose no sleep as to results. Results will take care
of themselves.

In conclusion no risk is incurred in avowing that any
observing, reasoning man, however averse he may be to giv-
ing pain to any living thing, who will thoroughly investigate
this subject will concur in the proposition that the God-like
quality of mercy, which the poet declares:

“Ts not strained, a
But droppeth as a gentle dew from heaven,
And is twice blessed:
Blessing him that gives and him that receives,”
is most honored, best exemplified by depriving unreasoning
_ brutes of the power to injure their own kind or their human
- protectors. For myself, I should feel guilty of culpable negli-
gence toward the safety of my family, my domestics, my animals
and my bank account, were I to allow my dairy herd the un-
limited use of their horns.
| Epwarp E, GARFIELD.
LaFox, Ills., Dec. 12, 1887.

THE DEHORNING QUESTION.

H. H. Haar, Chicago:

Mr. Chairman, Ladies and Gentlemen: There is a good
deal to be said on this subject, and a good deal that cannot be
said to-day. I am here simply because in my heart of hearts, I
have wondered why it is that the dairymen of Illinois and else-
where, while they are sointelligently discussing the subject of

198 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

cream, do not see that the best cream cannot be produced by
brutes that are in perpetual fear of one another.

When a man asks me what dehorning means I tell him it
means peace and quiet in the dairy, it means success every
‘time, it means fat and butter.

I have heard many people say, “ Why aie God put horns
on cattle if they are to be cut off?” Why did God put a wart
‘on your face and then allow your mother to have it removed
because she thought it was an unnecessary excrescence? Why
are some men and women born cross-eyed? The fact is, God

has given us our faculties and we are to improve them and our-

selves.

Originally cattle ran where there was no one within reach
of them, and often had to defend themselves against marauders.

I believe in and have insisted on dehorning my cattle even
though all the powers of the humane society of the city of Chi-
cago have been brought to bear upon me, and I will say that I
lately met the President of the society at Washington and he
was compelled to stand up and endorse dehorning as humane.

After getting data together, I found that I had reason to be-
lieve that two hundred people annually lost their lives from the
lack of dehorning, but I have kept adding to the details from all
over the country, and now, how many casualties do you think
there were in August this year? Forty-three casualties, one a
very valuable stallion and:the rest humans. Then you put your
cows into the stanchions and going along past the others one will
give another a horn thrust just forward of the udder, where, as
you remember is the head of the foetus and then you wonder
why you lose so many calves. One year'I lost twenty-five
calves. A thrust like that will certainly kill the foetus, besides
the harm it will probably do to the cow.

Now, I want to show you that it is impossible in dehorning
to interfere with the brain. The skull of the animal is composed
of two bones. It is true that when the horn is broken off there
is intense agony, but not so when cut off. Now, in breaking
off the horn, this takes place. The two halves of the head are

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 199

only bound together, they simply set up against each other,
they are separate bones bound at the top with a cross bone
which is different from the human. Now, if you take a stick
and strike the horn it will spring one-half of the head away from
the other. You~can’t strike the horn without the tendency be-
ing to separate the two bones at the suture. It is held on only
by the cross-bone and the ligaments that bind it. If you spring
it the width of a pen-knife you have made all these little liga-
ments bleed, you have got blood on the brain, you have even
made the brain itself bleed, and a drop of blood on the brain
produces congestion of the brain; hence, when struck on the
horn I have known the animal to lie down and die.

Cutting the horn is another thing and in the view of prevent-
ing damage to the animal it is a kindness to take it off, then
they are not subject to the terrible suffering incident to break-
age of the horns.

It was the consideration of these things that led me to cun-
sider the suggestion of removing them, besides the danger, the
horrible casualties added to these. I said, “ The horns must
go,’ and 250,000 head of cattle have dropped their horns in the
last 60 days through my efforts in the northwest. I say that it
is a Saving to your dairy cows that run outside, of one quarter. (Of
the dairy cows in stanchions I have nothing to say.) If you are
feeding cattle it is a saving to you of ten per cent. It is a sav-
ing of over ‘two hundred human lives each year. It is a saving
of more than half of the shed room. It is a saving of one-half
of the manure of the cattle that are running out.

Now, we are told there is a pith in‘the horn. There is no
such thing. ‘The horn is composed of three things; the bone
horn, the shell horn, and the periostium. ‘The periostium is a
thin membrane in between those two, and in dehorning we
simply remove that membrane, but there is also another thing
about the make up of the horn, and that is the matrix of the
base, and the horn must be cut just at the right place or the
animal will perhaps bleed to death. The matrix is right at the
base where the shell and the bone horn join, and if you cut it

200 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

off at that point there will be little or no bleeding. You will
find if you try to do this work with a common saw that you
will want a proper tool, such as I have here, and you can get it
of the Dazry World, and I want to say, that when the mechanics
wanted the price put up because it was a new thing I said as the
farmer’s friend, “ No, it will be $1.00 and no more.”

I am very much obliged to you for you attention.

H. H. Haar.

A DIFFERENT VIEW OF THE DEHORNING
QUESTION.

\

Pror. T. Wa..ey, of Edinburg:

The National British Veterinary Association strongly disap-
proves of the indiscriminate practice of dehorning, and to bring
out the argument on both sides of the question we give room to
the address of Prof. Walley, before the meeting at which the
resolution on the snbject was passed. Prof. Walley’s address
is as follows:

The subject of dehorning cattle has, equally with that of
overcharging the udder, attracted a large amount of attention
of late years, and this is probably due to the fact that the prac-
tice is much extended.

I shall consider it in the same order as that adopted in refer-
ence to overstocking. 7

1. Dehorning is practiced in the vast majority of cases
‘ostensibly for the purpose of enabling feeders to put a larger
number of animals together in a limited space than it would
otherwise accommodate, and its adoption is said to have been
co-extensive with the introduction of court or or shed-feeding,
and this argument is of much greater weight in some districts
than is any argument that can possibly be used in favor of
overstocking the udder, but, as I shall show, the exigences of
court-feeding do not warrant the infliction of such gross cruelty
as is sometimes practiced under the zgis of such an excuse, and
all who are conversant with the subject will know that court-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 201

feeding is not an introduction of yesterday. The system has
been carried on for generations in many districts of England,
Wales, and even Scotland and Ireland, without it having been
found necessary to resort to such mutilations as dehorning, and
assuming that the wearing of horns is an object of obstruction
to court-feeding, the obvious advice would be to breed or pur-
chase only hornless cattle for feeding purposes—though that
advice would be difficult to follow if those many good qualities
which characterize some of our best breeds are to be retained.
While allowing that the practice is not wholly without warrant,
I am satisfied that in some instances dehorning is performed for
the purpose of palming off upon unwary and ignorant pur-
chasers artificial for natural “polls,” and Iam frequently told by
salesmen that they can get from tos, to £1 per head more for cat-
tle that have been dehorned than tor those that have not been sub-
jected to the process. Allowing that this is so, it does not
prove the necessity of performing the operation, since the
supposed benefits to be derived from it can be obtained by pain-
less and more simple methods; but as some of these methods
involve the outlay of a little time and money and the adoption of a
little trouble, they are discarded by those to whom trouble is a
thing to be avoided.

In all properly constructed farm buildings, erected for the
purpose of court-feeding, there is provided one or more (there
should never be less than two or three) separate courts in which
the weakly and the combative members (the “Boxers,” as they
are called in Scotland) can be segregated; by this means the.
former are effectually protected from violence and a sufficient
supply of food insured, and the latter are rendered harmless.

In the case of animals that have been reared together, even
such precautions as these are not usually necessary, as from
calfhood upwards the more vigorous or rather the more pug-
nacious animals will have secured the mastery, and the more
weakly will have learned to submit to a stronger force than that
which they themselves can wield; and be it observed here, it is
not always the animal with the sharpest or the longest horns

I

202 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

who secures position of “lord and master” in a herd, as it is a
matter of common knowledge that the “cush” (as a polled cow
is called in the midland counties of England) is the terror of her
companions, as although she cannot inflict actual wounds, she
can deal severe blows. Allowing that in a lot of recently pur-
chased animals there are one or several individuals of unusually
pugnacious proclivities, and that there were no other means
available for depriving them of the power of injuring their com-
panions than dehorning, that fact would not justify the indis-
criminate adoption of the operation—the punishment, in other
words, of the innocent equally with the guilty.

It is the indefensible adoption of the latter course that, in my
opinion, renders it necessary that steps should be taken to put
a stop to painful and, I maintain, cruel practice.

Dehorning is defended by many people on the plea that it is
no more painful than are such operations as castration and
docking, but this is, in itself, a bad plea, and need not be dis-
cussed in this place further than to say that an entire revolution
in the internal management of our flocks and herds would be
required if castration were abolished, and that we should not
remove both testicles if the excision of one or a part of one
would suffice, nor are we in the habit of castrating or docking
every animal in a lot because one has proved himself obstreper-
ous and unmanageable, or because another has got us into
difficulties.

Another argument used in favor of dehorning is, that animals
deprived of their horns thrive more rapidly and command a
higher price in the market when fat than do those which have
not been so mutilated. Given a number of animals that have
been disturbed and worried by one or more restless companions, ~
and the operation of dehorning is practiced, it requires no stretch
of the imagination to enable the most ignorant to see that
with the cessation of the worrying process and the insuring of
quietude, the deposition of fat (growth) will be favored; but
again I say the same end can be gained by other and less ob-
jectionable methods, and to assert that the mere removal of the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 203

horns from the head of an ox favors the growth of the body is
laying down a proposition which is contrary to the teaching of
common sense. Had cattle the same extent of horny append-
age, proportionally with their size, as a black-faced ram, one
could understand that the effectual removal of it would be con-
ducive to bodily development.
The fact that accidents constantly arise to the horns in transit
is urged also in support of dehorning, and it is undoubtedly a
much more legitimate excuse for the performance of the opera-
tion than are others that are frequently offered. Fractured
horns bear a very small proportion to the gross number of cat-
tle annually conveyed by rail or sea, and it is monstrous to urge
that because one in a thousand (a liberal percentage) has a horn
knocked off, the odd one thousand and nine hundred and ninety-
nine horns should be removed; moreover, accidents of this na-
ture might be reduced to an insignificant minimum if more care
were exercised in the transfer of live cattle,
The operation of dehorning is performed in a variety of ways,
‘and upon animals of different ages. In calves, an incision is in
some districts made through the skin covering the young horn
“button,” and the immature “core” 1s removed by one dexter-
ous sweep of a curved knife, or by the aid of a pair of curved
scissors made sufficiently strong for the purpose. ‘This opera-
tion certainly gives rise to pain, but neither the pain nor the
subsequent suffering are comparable with that produced by the
bodily or even partial removal of the horns of a grown animal.
Certainly, in some districts, the pain is aggravated by the use
of the actual cautery for the purpose of arresting the hemor-
rhage, but this is quite unnecessary, as the insertion of a small
continuous suture through the lips of the wound will effectually
serve the same purpose. In calves of a few months old, the tip
of the horn is removed with the saw in an oblique direction from
before backwards, the result of this being that as the horn grows
it curves in a backward direction, and is rendered harmless as a
weapon of offense. After the horn has attained tolerable pro-
portions, as in animals of one year old and upwards, it is re-

204. ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

moved in whole or in part by the aid of a saw or a pair of

strong cutting forceps or shears, and it is just here in reference _
to the different systems practiced that the question of cruelty

mainly arises. No person could reasonably object to the re-

moval of just so much of the free extremity of the horn as would

expose the sensitive structure or leave it covered only by a very

thin layer of horn, but when a saw is driven violently through

the sensitive structures of an organ for the space of from one to

two or three inches in diameter the limits of necessity or even of
expediency are exceeded, and itis incumbent upon all men en-

dowed with the slightest modicum of human feeling to join in a

vigorous protest and an effectual condemnation of such a bar-

barous proceeding.

It may be argued that after all it is only a matter of degree,
and that there is not much difference in reality; so far as pain is
concerned, whether you remove one inch from the end of a
horn or remove it at its base; as well might one say that if the
tip of one’s finger were in any way a cause of offense, the whole
member should be sacrificed.

In the public mart of Edinburg every degree of deholaiae
can be seen, but I am happy to be able to say that the number
of completely dehorned cattle bears only a small proportion to
those in which partial amputation has been practiced, and from
very close observation and extended ingiury, I am enabled to
assert, without fear of contradiction, that those animals in which
the tip of the horn alone has been removed, can hold their own
in point of maturity and value (always assuming that they have
received equal care and attention) with those less fortunate in-
dividuals whose owners or purchasers regard not the sufferings
of the brute creation, and who ruthlessly practice the more
severe forms of dehorning.

In reference to the districts in which dehorning is practiced,
I may say that I never saw the operation performed in England
during my residence there, except for surgical purposes, but it
has been practiced largely in some parts of Scotland—mainly in
some of the northern counties—and in the south of Ireland for a

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 205

considerable period, and in some districts has much extended
during the last few years.

The effects of dehorning depend entirely upon the extent of
the amputation. If the tip only of the horn is removed, the
pain produced is insignificant, and in fact is zz/ where the section
does not impinge upon the sensitive structures, but the lower
down the section extends the greater the suffering manifestly
becomes, its intensity increasing with the increase in the diame-
ter of the organ. Granted that the actual proportion of sensi-
tive to non-sensitive structures is comparatively small, the
delicate layer of the corium lying between the bone and the
horn is probably the most highly sensitive and most vascular of
all the tissues of the body.

That pain is produced in the ordinary process of dehorning
is shown by the fact that the operator requires to effectually
secure his victim in order to carry out his purpose, and by the
further fact that the animal frequently bellows and makes
violent efforts to release itself from its bonds. The pain is prob-
ably less when the operation is performed with a fine-toothed
saw than it is when the horn is removed by the shears, and in
reference to the use of the latter, I know of one instance in which
the operator—a veterinary surgeon I am sorry to say—received
severe injuries to his ribs by the handles being driven violently
against his side.

That parts of the horns are highly sensitive, especially to
concussion, is evidenced by the fact that a smart stroke inflicted
on the horn with a stick, or a blow from a stone, causes the
injured animal to turn its head to one side and shake it ina

»melancholy fashion for some time, and in some instances the
animal appears to be half stunned (dazed, Scotland) and fre-
quently have operators in Scotland acknowledge this when I
have questioned them anent the effects of dehorning.

Hemorrhage always takes place toa greater or less extent,
and it is in some instances profuse, so much so that great diffi-
culty is experienced in its arrest. ‘Ihe method of arresting
hemorrhage usually adopted is the actual cautery, the use of

206 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

which intensifies the suffering, and agyravates, in some in-
stances at least, the subsequent ’effects. Some operators con-
tent themselves, even when the horn is removed at its base,
with smearing over the exposed structures a layer of tar, or tar
and tow, the result often being that the head of the victim,
owing to the coagulation and drying of the masses of gore on
the side of the head and face, presents a repulsive appearance.
I have seen cattle sent into}the Edinburg market in whom
the horns have been removed close to the skull, and the exposed
surface cleverly covered over by plastering the surrounding
long hair over it by the aid of pitch or some similar material.

SUBSEQUENT AND REMOTE EFFECTS OF THE OPERATION OF
DEHORNING.

In those cases where only a small portion of the horn has
been removed, the suffering is slight; but even here it will be
seen that if the animal accidentally knocks its horn against a
hard object, pain is produced; in the course of a few weeks the
exposed parts become covered over with a horny material
(pseudo-horn), and the sensitive structures are thereby protected
from further injury. Where, however, the horn has been ruth-
lessly amputated close to the skull, the suffering is often ex-
treme, and is always aggravated by cold and wet.

The frontal sinus being open, blood lodges in one ofits cavities,
undergoes decomposition, and sets up suppuration, the pus
pouring out of the cavities in large quantities when the head is
depressed or turned to one side, and also escaping in a stream by
the nostril. Sometimes the head is carried very stiffly, and is
with difficulty lowered for the purpose of grazing; and if the
weather is very cold, cattle will often stand with their backs
arched, the abdomen tucked up, and the coat erect, and will
altogether present a most miserable appearance. Fever, too,
more or less marked, is often present.

That there is, during this period, considerable loss of flesh
and condition is certain, and although it cannot be said that fatal

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 207

results follow the operation in any large percentage of cases,
there can be no doubt but that an animal occasionally dies as
the result of lock-jaw, and I have sometimes seen nasal catarrh
continue for several weeks after the operation.

PREVENTION OF ACCIDENTS.

If this operation is necessary at all—and I do not for a mo-
ment admit that it is—it should be performed at as early a
period in the animal’s life as is practicable; but in the case of
animals with well developed horns, I again assert that it is gross
cruelty to cut deeply into the sensitive part of the horn—it is
sufficient to remove just so much of the extremity of the horn
as will leave a thin covering to the core. And animals which
evince an extraordinary propensity to viciousness should be
deprived of the power of indulging this propensity by segrega-
tion.

Another plan for the prevention of goring is the affixing of
knobs on the extremities of the horns. The knobs may be of
wood, brass, or iron, according to the facility with which they
can be obtained; they need not be very large, and should be
made of some tolerably hard wood, so as to resist the effects of
blows, and also of heat and moisture. Knobs are usually fixed
in position by the aid of a nail or screw, which is passed through
the knob and the horn from side to side, a preliminary hole
being bored by a gimlet or an Archimedean drill. To this
practice various objections are urged by those who favor muti-
lation: 1st, That pain is inflicted in the preliminary drilling. This
assertion can only arise from ignorance, for the actual depth of the
horn can always be ascertained by noting the difference in sound
when the horn is tapped with the handle of a gimlet or a small
hammer. 2d, That the affixing of knobs occupies more time
than does amputation. ‘This assertion is only partially true, and
the facility with which “knobbing” can be practiced depends
upon the kind of tools used and the skill of the operator, and
even allowing that “knobbing” did take up more time, it

208 [ILLINOIS STATE DAIRYMEN’S ASSOCIATION. |

would be a poor argument in defense of cruelty. 3d, That
knobs are frequently broken and lost, and a repetition of the
operation is rendered necessary and additional expense incurred.
From inquiry and observation I am in a position to say that
these arguments are of little weight; the percentage of broken
or displaced knobs is a very small one, and should not be placed
in the balance against mercy; and the cost of a hundred knobs
is a mere bagatelle.

If any well-founded objection to the securing of knobs by the
aid of nails could be urged, I would say that they can be secured
in position without such aid, viz., by boring the hole into which
the horn passes in a‘sloping manner, after the fashion of the —
leathern ferrule used by some castrators (notably, I think, by
Mr. Matthews) for the purpose of securing the free ends of the
wooden clam. Additional security could be gained by allowing
the knobs (if of wood) to macerate in water for a few hours and
driving them on in a wet state, and also by driving in two or
three small three-sided iron wedges between the knob and the
horn—any portion of hern that may protrude beyond the knob
can be removed by the saw.

The President: “The ladies of the Mount Carroll Seminary
have sent us an invitation to visit the institution, and the hour
appointed is one o’clock.”

Convention adjourned to meet at two o’clock p. M. the same
day.

AFTERNOON SESSION.

Convention met pursuant to adjournment at two o’clock P. M.

The President: “ A gentleman whom I suspect did not get
any premium wants me to ask a question. He says he used a
separator, and sometimes when he is working his butter after it
is salted and after it gets into the tub, he runs his trier in and he
finds there is a very little milk init, and he wants to know how
he can remedy it.”

Mr. Potter: “Ifthe butter was washed preperly I don’t see
why it should be that way.”

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 209

The President: “At how high a temperature do you run
your milk through the separator? ”

Mr. Potter: “ About seventy-five toseventy-eight. I think
that man will have to look to his butter maker to remedy that
trouble.”

The President: “Mr. Sharpless knows about the DeLaval
separator. Will you answer that question if you can?”

Mr. Sharpless: ‘I can say, there are lots and lots of butter
not that way made with the separator, showing conclusively
that the separator has nothing to do with it.”

Mr. Monrad: “I am firmly convinced it is not owing to the
separator.”

The Secretary: “The day is long since past when the sepa-
rator could be used as the general scapegoat about.the cream-
ery. . Cooling the cream rapidly to about 4o degrees, as quick
as it comes out from the machine, will prevent many of the
petty annoyances that some butter makers can still conjure up.”

Mr. Bartolet: “I have a question I would like to put. I
have ten gallons of sour cream ready for the churn, and ten
gallons of perfectly sweet cream, both 53 degrees in tempera-
ture. I want to mix them and churn them. How long a time
must they be mixed until they are both perfectly ripe for the
churning so that the globules will come at the same time, and
secure all there is out of it?”

Mr, Boyd: “From eight to ten hours.”

The President: ‘That is on the supposition that you do not
change the temperature, is it not? Do you wish to keep the
temperature at fifty-eight?”

Mr. Boyd: “No, I don’t understand that is proper.”

' Mr. Hostetter: “I think if he raised the temperature to

about sixty-two and let it stand twelve hours it would be better.”

Mr. Monard: “I have a pretty sure conviction that by hold-
ing it twelve hours it would be too much, and if it was a real
case that was put to us I would certainly say churn the can that
is ripe, but if the case is put to us to show the difficulties under
which creamery men are working by the patrons supplying

210 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

them with uneven cream, I will say there is no remedy, but
there is prevention. The uniformity of cream has more to do
with the quality of butter than most of us think. It don’t cost
much to keep ice, and if people will build small ice houses it
will give the creamery man a chance to make good butter.”

REPORT OF COMMITTEES.

The committee appointed to examine the president’s address
and report upon the same made the following report:

fresolved, In view of the importance and magnitude of the
dairy interest in the state of Illinois, it is desirable that every
means should be adopted to improve and advance this industry.
We, the Illiaois Dairymen’s Association, request the University
of Illinois to devote a fair proportion of any congressional appro-
priation to dairy experiments, and further request the privilege
of sending a representative of the practical dairymen to consult
with the authorities of the State University on this subject, and
that our board of directors is hereby requested and authorized
to appoint such representative.

feesolved, That we recommend the appointment of a commis-
sion by the state under the control of the state veterinarian to
investigate the cause, cure, or prevention of swine plague. :

Said resolutions were adopted.

The special committe on legislation for the purpose of secur-
ing arrangements for experiments on dairy points at our agri-
cultural college reported: |

Your committee have conferred with the chairman of the
farm committee of the board of trustees of the Illinois university
and have received from him the assurance that the requests of
the dairymen of Illinois will meet with consideration at the
hands of the board. If found advisable a request may be made
for a chair of dairying at the university, and proper steps taken to
secure from our next legislature an appropriation sufficient to
meet the salary of a competent man to occupy the position. It
is now time to give these matters of dairy work special atten-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 211

* tion, and your committee favors the idea of empowering the
board of directors of this association to act for the association
whenever the proper time and opportunity arrives.

R. LESPINASSE,
JoHN Boyp, Committee.

It was moved that this matter be referred to the board of
directors of this association, and said motion was seconded and
carried. |
_ The report of the committee on nominations was as follows:

To THE STATE DatrRyMEN’s ASSOCIATION, IN CONVENTION AT
Mr. CARROLL:

Your Committee on Nominations beg leave to report the
following names, to be placed in nomination for the office of
Directors, for the ensuing year:

Lovejoy Johnson, of Stillman Valley, Ill.

H. B. Gurler, of Dekalb, Ill.

S. K. Bartholomew, of Marengo, Ill.

W.R. Hostetter, of Mt. Carroll, Ill.

D. W. Little, of Preemption, IIl.

E. E. Chester, of Champaign, Ill.

L. M. Potter, of La Fox, IIl.

Respectfully submitted,
W.H. Hintze, Chairman.

The report was adopted.

The motion was made and carried that the secretary be
instructed to cast the ballot of the association for the officers
named in said report, and in accordance with that vote the
secretary of the association cast the ballot for Directors as
‘follows:

H. B. Gurler.

Lovejoy Johnson.
| W.R. Hostetter.
| S. K. Bartholomew.
D. W. Little.
E. E. Chester.
'L. M. Potter.

212 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

And these gentlemen were declared duly elected as Direc-
tors of the Illinois State Dairymen’s Association for the ensuing
year.

The President: “The next thing in order is the discussion of
the co-operative creamery business, and John Boyd is on the
_ stand.” |
Prof. Lazenby: “I would like to ask Mr. Boyd if he would
advise those who are following the old system, as it is called, of
taking the milk and managing it at the creamery, to give that
up and collect the cream? It is being agitated to some extent
in our state, and we would like to know what is advisable.”

Mr, Boyd: “I hardly think I am competent to pass on a
question of that kind. I think that is a matter of business that
will determine itself. What is suited for one locality might not.
be for another. In Ohio I understand your farms are thickly
settled, and it is possible that the milk might be taken to the
factory and better results obtained from it than there would be —
from gathering the cream, but in this part of the country, I
think not, and in New England it is proving successful. In
New England they have never practiced very extensively the
practice of carrying milk to the factory; they have in New
York state, but not in New England. But in New York
state they are adopting this system very extensively. How-
ever, [ regard that all as a matter of business, If this
proves to be the better plan, the old one must go by the board;
if the old plan is best, the new one won’t succeed, ‘That is the
way I look at it.

Mr. Harrison: “ What advantages do you see in co-opera-
tion over the old plan?”

Mr. Boyd: ‘Larger cash returns, better satisfaction on the
farm; the milk is left on the farm instead of being carried to the
factory. It is lost to the farm when it is carried to the factory
and in this case it is left on the farm in the very best possible
condition to be used.”

Mr. Harrison: “Do we understand, then, that you have the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 213

idea that the milk is taken from the farm and left at the factories
by the old plan?”

Mr. Boyd: “In some cases.”

Mr. Harrison: “ Well, where the milk is left on the farm,
how then?” |

Mr. Boyd: “The returns are far greater by this plan. The
quality of the butter is improved, and the quantity is increased;
the returns that I showed you pointed to that.

Mr. Monrad: “In those creameries that you refer to as being
so successful do the patrons generally use ice for setting their

milk?”
Mr. Boyd: “Pretty generally, yes.”

Mr. Monrad: “Are not the members of the corporation
obliged to keep their milk in good condition or quit delivering? ”

Mr. Boyd: “ Every member is compelled by the law of the
association to handle his milk like the rest, otherwise he is
dropped.”

Mr. Monrad: “Does not that plan of handling require using
ICE

Mr. Boyd: “ Well, that is optional with him. If he uses the
ice, he gets better returns, and if he gets a poorer return he is
the loser. The ice will increase the amount of cream. By using
the ice he gets a larger volume of cream and a greater propor-
tion from the milk than he does without the ice.”

Mr. Monrad: “ Well, then, would not that be injustice to the
man who does not use ice?” :

Mr. Boyd: “ That injustice is all on his own head, that is the
beauty of it; he cannot do any injustice, but he can do himself
all the injustice he wants. He will soon find out it is for his own
interest to use ice.”

Mr. Harrison: “ Do you claim that cream raised by the sub-
merged process when the temperature of the water surrounding
it is 65, will produce a quality of butter equal to the cream, that
is raised with water at a temperature of 48 and so?”

Mr. Boyd: “ We don’t use it at a temperature of 65; we
don’t recommend that for any purpose. ‘There is a difference

274 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

between 65 and 45. ‘The temperature at 45 produces the very
results; the temperature at 48 produces a good result; the tem-
perature at 50 will produce a good result, but when you get
above that you cannot count upon good returns by any system.”

Mr. Harrison: “ Now, my question was, how would these
men be obliged to keep their cream in water at the proper tem-
peratines |

Mr. Boyd: “ By the law of the association they are obliged

to..%
Mr. Sawyer: “Mr. Boyd, this morning in his paper, stated
how many spaces of cream were raised on 17 quarts of
milk. A farmer very soon learns that by keeping his cream at
45 degrees he obtains the most spaces of cream. If he allows
that water to reach 83 degrees he finds out that instead of hav-
ing 14 spaces on 17 quarts of cream at a temperature of 45
degrees, that he has ten spaces. He will find out that that will
always be the result of allowing the temperature to run up, the
number of spaces will decrease. Well, just as soon as a man
finds that out and he is paid for the space, he is going to do
what he can to keep those spaces up, and the only way he can
keep those spaces up is to keep the temperature of his water
down.”

Mr. Boyd: “It not only increases the quantity but improves
the quality, so that both the creamery man and the patron are
benefited by the operation.”

Mr. Tenney: “Did I understand you to say that in all these
co-operative factories in New England, they buy by the space,
or are some of them on the test plan?”

Mr. Boyd: “All on the same plan. We find this, that
where the cream is raised in a uniform temperature the quality
of the cream is uniform and the value of the cream is uniform.
There is no variation in the actual value of the cream of any
account. Of course there will always be a fraction of variation,
but there is no practical commercial variation in the value of the
cream; that we have proved a thousand times. The great
beauty of the whole system is its uniformity; the average is

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 215

about the same in one factory that it is in another. Ifit was
possible that the variation exists in that cream that these gentle-
‘men talked about this morning, it would not be possible to show
these results. The variation is in the quantity that you get
from the milk. Now, I claim this: One hundred quarts of
cream from Jersey milk will make just the same number of
pounds of butter as 100 quarts of cream from Holstein milk,
provided it is raised under the same conditions. But, on the
Jersey milk we may have five or six inches of cream, and that
is nothing unusual, and on the Holstein milk we may have two
inches of cream, (you are lucky if you get that.) I am telling
the truth now. Iam well aware that there are some Holsteins
that have been fed up and have produced big results. I think
the Holsteins have their place as valuable cows, but what I tell
you.is the decision shown by the results from these factories.
These figures are valuable for this reason, they are the figures
made for a settlement between patrons; there is nothing to hide
in them; they are open to everybody. You will find in the
Boston papers quoted weekly, the returns from these factories
Iam speaking about.

Mr. Harrison: “ Do you mean to say that an inch of cream
from Jersey milk will not make more butter than an inch of cream
from Holstein milk?”

Mr. Boyd: “'That is exactly what I said, it has been proved
by the practical work in the New England factories for the last
three years.

Mr. Wilson: “A creamery man from Ohio was out to see
me at Elgin the other day and he has been making a series of
experiments on this subject for over three months and he says
the Jersey cream of the same volume will make more butter
than Holstein or ordinary cream.”

Mr. Boyd: “The value of the cream all depends upon the
temperature of the water it is raised in.”

Mr. Wilson: “‘ These were made under the same conditions,
water of the same temperature, milk skimmed at the same time,
etc.”

216 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Mr. Boyd: “I put that against the experince of these fac-
tories that have been running over three years; some of them,
the sharpest, shrewdest men in the country, men that don’t take
anything for granted without they can see into it. There are
100 factories of this same character in that section.” 3

Mr. Tenney: “ Do I understand that under this system there
is no test made at the factory except in the ordinary churn?”

Mr. Boyd: “There is no test made, they have abandoned
the ordinary test. _ 3

Mr. Potter: “How to those factories prove that John
Brown’s cream measuring an inch does not make a pound and
a half of butter, and John Smith’s does not make three quarters ©
of a pound of butter?”

Mr. Boyd: “They have no means of telling that.”

Mr. Potter: “ How do we know there is no injustice to some-
body?”

Mr. Boyd: “It requires in Connecticut the same number of
spaces to make a pound of butter; the same result is shown in
Vermont and also in Massachusetts; they are so nearly alike
that the variation is of no commercial importance.”

Mr. Sawyer: “The point is right here. They are co-operative
and individual. If John Brown’s cream makes a pound and a half
of butter to the inch and John Smith’s only makes three quarters
of a pound, John Brown knows it or he is going to find it out;
it is to his interest to find it out; ten to one John Brown churns
his own butter occasionally, the same as any other member that
is wide awake and he finds out for himself, and if he finds out
that his cream is able to make a pound and a half and he is only
getting a pound out of it, he will make an investigation or draw
out. No man is going to co-operate as long as he has to pay
for somebody else; and as soon ashe becomes dissatisfied he
pulls out. Now, these creameries have been running on for
years and they are still doing so, which seems to be evidence
enough that there must be satisfaction.”

Mr. Boyd: “There is nothing about the system that forbids
using the test; it merely is not an essential part of it. They are

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 217

satisfied with it the way it works and that is all I can say about
| Pima,’

Mr. Monrad. “It seems to me that the real pith of this ques-
tion is reduced to this. In the west we have got to take better
care of our milk; and I say again it is only by using ice that we
can get the best results.”

Mr. Periam: “Won’t you please state why cream raised at
a low temperature will do better than cream raised at a high
temperature? Is it because the difference between the gravity
of the water of the low temperature, and the butter globules is
greater than it is when the water is warmer?”

Mr. Boyd: “That is all the secret of it; there is this, how-
ever: all the butter globules in the milk are not of one size,
they vary in size, Some are very minute and they vary from
that up to large globules. The globules in Jersey milk are very
much larger than they are in Ayrshire milk or Holstein milk,
and they come to the surface quicker. ‘These large globules.
rise in a perpendicular line, the large ones commencing to rise
first, and as they come to the surface the little ones come next
and are carried up. The rapid cooling forces the large globules
quickly to the surface and carries up the very small ones that
would otherwise be lost. ‘The first change that takes place in
the milk is the thickening of the solids of the milk. When that
thickening commences these small globules are too feeble to
_ rise to the surface through the opposition of the thickened milk.
Now, these cannot be seen by the naked eye, and you cannot
taste nor smell them.” |

Mr. Periam: “It appears to me that that is the very reason

why the experiments made in Ohioas reported by Mr. Wil-
- son between the Holstein and Jersey milk was fatal to the Hol-
stein milk. The gentleman said the conditions were the same,
and according to what Mr. Boyd has just said, the size of the
globules being different the same conditions would not apply.

_ Mr. Wilson: “ Now, then, the co-operative plan of dairying,
as I understand it, is this: Fifty men set their milk under the
same conditions, and raise their cream under the same condi-

218 ‘ ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

tions; they skim it, and it is measured and they are given credit
for that measure; that cream is all mixed together and taken to
the factory and churned, and the number of pounds of butter
weighed and the number of spaces that are put into the churn
recorded. As I understand it those factories don’t know
whether one inch of that cream makes a pound of butter or
two pounds; they do know that so many spaces make so
many pounds and they divide up the product of the butter
according to the number of spaces each patron furnishes.
Now, I wan’t to find out whether they have proven that there
was any difference in the quality of cream received? ”

Mr. Boyd: “They have tried the experiment time and time
again, keeping the cream at home, churning it, and making
home butter, and they find it tallies with the creamery report.
I do not pretend to say that this is the very acme of what is
perfect, I only give it to you for what it is worth, but I do say
that where they have tried it, it brings them larger returns than
they ever got before and they are all pleased with it, and they
are increasing their business very fast. Western butter will
find a strong competitor within the next two or three years in
these very factories. Heretofore they have not done much
winter dairying in New England because feed was so high, but
this gives them an incentive; besides that, they are culling out
their cows, putting in better cows. This. teaches them they
must have cream and they are buying better cattle, and the
work is going steadily on down there.”

GRASSES AND OTHER FORAGE PLANTS.

Pror. W. R. Lazensy, Ohio Experimental Station, Colum-
bus, Ohio:

Mr. Chairman, Ladies and Gentlemen: JI am aware that
this subject of grasses will probably not be of absorbing interest
to those who are engaged in the manufacture of dairy products,
and yet, when we reflect that after all, this is the foundation of

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 219

all these products, I think its importance can be clearly appre-
_ hended.

: I wish at the outset to present a few facts covering this
great family of plants called the grasses, and then I shall speak
very briefly of a few of the better known and standard varie-
ties which we have tested at the experiment station.

In the first place, as you are doubtless aware, plants of the
_ vegetable kingdom are all grouped together into classes or
families, very much the same as the animal kingdom is. In the
animal kingdom we have got the horse, swine, sheep and so on;
' so in the plant world we have families of plants in the same
way, with numerous varieties in each family.

For instance, one large family is called the rose family, there
is the sun flower family, and then we have this most important
" of all families, the grass family. Why do I say it is the most
_ important? Well, simply because it is the family that furnishes
_a larger part of the food of our animals and ourselves than all

other families together. I suppose if we had to choose between
this one family of plants and all other plants that grow on the
_ earth’s surface, however much we would dislike to give up the
many valuable products that come from the various families, we
would have io select the grass family. In the Bible it is said
that “all flesh is grass.” That probably is a figurative ex-
_ pression, but it is a literal and scientific truth because all flesh zs
grass. Just think what makes the flesh and the different pro-
ducts that come from our stock, such as milk, butter, cheese,
etc. It is simply grass and the products of the grass family.
- There are a few simple facts concerning this family that I
think cannot fail to be of interest. In the first place we have
thirty-five hundred different species belonging to this family of
plants. ‘There is no class of plants so widely distributed as the
grass family; and not only are they widely distributed, but the
same species and varieties are very widely scattered. Of these
' thirty-five hundred species. we have about three hundred and
| fifty growing in the United States, and in the different northern
“states the number of varieties is about one hundred and twenty

220 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

o one hundred and forty. In the state of Ohio we have col-
lected one hundred and twenty-five different species of grasses
found growing in greater or less abundance.

What are some of the peculiarities of the plants of this fam-
ily? One of the most important is its soczal habst, and this is one
of the things that makes it so valuable as a forage plant. There
is no plant that has the same social, aggressive habit. The
grasses will grow better apparently when they are crowded
somewhat together, than they will when they are scattered. In
our experimental work, that is one point that has been made
very clear. In testing many different varieties we have fuund
this to be the fact, that you can mix a variety of grass seed
and that each one of several varieties that might be named will
give just as large a product when they are grown together, as
each one would if grown on the same area separately. ‘That is
on account of the social habit of the plant. It seems to thrive
better in company, and that explains why we have the beautiful
lawns and well sodded meadows and pastures that we have.

Another interesting thing: We have one other family of
plants that is somewhat closely allied to the grasses and is often
mistaken for them and those are known as sedges, and I want
to tell you how you can very easily distinguish a grass from a
sedge. :

The main characteristics of all the members of the grass
family are these: In the first place the stems of the plants are
either hollow or pithy. You never saw a grass that had
what we call a solid stem. ‘They are either hollow like straws,
or like corn stalks, they have a distinct pith. ‘That is one of the
characteristics. Then, when you take a section of the stem of any
one of the grass family, you will find that it is circular, you can
roll it between the thumb and finger. With one or two excep-
tions this is a characteristic with every one of the species of the
family. Also you will find the stem divided by what we call
joints, or nodes. ‘These are simply circular partitions extending
through the stem, where it is hollow and giving it strength,

You will find the greatest number of these nodes or joints

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 221

- toward the lower part of the stem where strength is needed,
and as you go up the stem the distance between them is in-
creased.

If you notice the leaves of the grass you will always find
that they come out from these joints or nodes, and they are
what is termed in botanical language, offos7te. ‘That is, a leaf
starts on one side of the stem and the next starts from the joint
above and then you go to the next one and you will notice that
that starts directly above where the first started.

Another thing, the leaf of the grass always surrounds the
stem to a greater or less extent. It frequently surrounds the
stem until you get to the next node above and sometimes it ex-
tends even a little higher than that.

These characteristics will enable you to distinguish any
member of. the grass family from any member of the sedge
family. If you will make a cross section of the stem of the
sedge you will find it is almost always triangular, and you will
find that the stem is solid, not pithy and not hollow. When
you come to the leaf you will find that the leaves are not two
ranked but three ranked. ‘That is, the stem being triangular
there are three leaves each coming from a different angle of the
stem. In these different ways you can easily distinguish be-
tween any member of the sedge family and any member of the
grass family.

During the past year at our experiment station we have had
many specimens of sedges sent for name and history. Farmers
throughout the state have seen these growing upon their farms
and have wanted to know what they were and if they were of
any value. They have no feeding value and are of no economic
importance.

I will now very briefly speak of a few of the best known of
our grasses, those that we have been cultivating for a number
of years under essentially the same conditions, and trying to
study their comparative merits with some degree of care.

In the first place I will take the one that is best known
probably of all, and that is timothy.

222 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

I suppose that timothy is more largely cultivated than any of
the true grasses. There are many things that can be said in its
favor, and yet it has some weak points. The things that stand
specially in its favor are these: In the first place itis a grass that
when you want to sow it you can get pure, clean seed. You
know exactly what you have and that is a great deal to begin
with. ‘Timothy seed is also cheap. ‘There are very few of the
grasses that give this clean seed. The seed is usually surrounded
by closely adherent chaff, and this chaff cannot be easily sep-
arated from it, so you don’t know whether your seeds are good
—ornot. ‘The chaff makes it very bulky and you get compara-
tively few seeds in a given bulk and then you can’t tell whether
your seeds are of good or bad quality. That is one reason why
there are so many failures in sowing grass seeds. ‘There is
another advantage in timothy. It is one of those grasses that
does not deteriorate very rapidly after it has ripened, and you
can leave it for a considerable length of time after it has blos-
somed and the seed is matured, and it will be comparatively
good. Another advantage is that it has comparatively few
leaves. That is not an advantage as a forage plant, but it is an
advantage for transportation. It does not waste so much by
handling as many other varieties of hay. |

Now, these are some of the principal advantages. Of course,
you all know what the disadvantages of timothy are. In the
first place we find in comparison with other grasses, speaking
simply for our own state, that we never have secured as great a
weight as we have in other grasses. ‘That is, weighing the
whole product that comes from a given area of ground. In the
second place, the quality is not as good for many kinds of stock.
If you want to feed a team that you are driving constantly upon
the road and that you simply wish to keep in good muscular
condition, or are feeding stock where you don’t look for an
increase of weight, or flow of milk or anything of that kind, the
timothy may be one of the very best kind you can use, but cer-
tainly it is not one that ranks high in what we call nutritive

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 223

qualities, qualites that will make themselves seen immediately in

the milk pail or immediately in the way of putting on flesh. |

Then there is another great disadvantage, and that is if
timothy is cut very close it is more likely to be injured than
many other grasses. Our timothy is often quite severely hurt
by the winter. We have cut it at different. heights just to see
how it would stand the winter, and I think you all know that the
bulbous character of the lower part of the stem is destroyed by
very close seeding; if the plants are not killed outright they are
very much weakened, and you don’t get a healthy growth after-
wards. Dispite these drawbacks, there are many farmers who
will stick to timothy and think it is the best grass they can use,
and perhaps they are right.

But here isa grass that certainly ranks very much higher
on the scale of points we have used, orchard grass. We have
raised this for five -years in an experimental way and tested it
side by side with timothy, rye grass, red-top and quite a number
of other varieties, and I can say from our observation and ex-

_ periments, that this is one of the most valuable grasses. It

springs up more quickly, it can be cut earlier, makes an earlier
bite for pasture than any other that we have tried, with the pos-
sible exception of the meadow fox tail which is also a very early
grass. The orchard grass stands our winters perfectly well,
and there seems to be little tendency for it torun out. We have

K ° . e e e é
_ a piece six or seven years old which is just as good to-day as

when first established, and I have known of several fields of
orchard grass that are over twenty years old, in New York
State, that are now in very good condition. Then, another
thing is that it has a much larger leaf development. One objec-
tion, perhaps, to the orchard grass would be that it grows in
bunches or tufts ; then another objection is that it loses \in value
very rapidly after it has reached the right stage of maturity for -
cutting. We have tested this quite carefully by making analyses
at different stages, and it changes much more rapidly than other
grasses. In our state this is one of the best grasses that we
have. The seed of the orchard grass is very light; it. weighs

224 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

about fourteen pounds to the bushel and is always surrounded
by chaff. There is a great deal in the markets that is not good;
the seed is very imperfect, and if you fail in making a stand with
orchard grass, it is very likely that the failure may be because of
the seed that you secure. We sow at the rate of two bushels
per acre. I think it is better to sow in the spring. We sow
about two bushels of the orchard grass to the acre with about
eight or ten pounds of clover. Clover and orchard grass, espe-
cially what we call our mammoth clover, make a very good hay
if it is watched and cut at the right time. If allowed to stand a
little too long the orchard grass deteriorates.

Another grass that we think very highly of, and one which
in many respects stands among our best grasses is the rye grass.
It has been cultivated for a long time in England, and is one of
the most valuable species that is raised there. It has been
separated into many different varieties from having been culti-
vated so long, as all of our cultivated plants do. We have
therefore a great many kinds of rye grass, “ Dixon's” rye grass,
“ Pacey’s”” rye grass, and quite a large number of others which
are simply varieties of the one species of grass. This grass has
many good qualities. It grows readily from seed, and it has a
comparatively large seed. It is because the seed is something
like rye that it is called “/tye” grass. You know very well
that the vigor with which a plant starts, depends very much
upon the size of the seed. This grass seems to be especially
adapted for pastures and makes also good hay. It stands high
In nutritive value and the stock seem to relish it very much. I
may say the same for orchard grass.

Although called a, perennial, it will not live more than two or
three years, as a rule, unless there is a good deal of it goes to
seed. We sow about two bushels of seed to the acre. The
spring sowing, I think, is better adapted for this, and probably
this is especially true in a grass that approaches an annual.
Spring seeding is a little better for most annual plants, and in fact,
other things being equal, it does seem to me that the spring is
the best time to sow seed of any kind. The same holds true of

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 225

transplanting. In the spring the soil is smoking with fermenta-
tion; chemical changes are taking place very rapidly at that
time and those changes are very favorable for the growth of
young plants. There are some who must do all they can in the
fall and might better attend to seeding at this time than wait
until spring and then do the work poorly. One of the difficulties
of our climate is we have no spring worth mentioning. We have
long winters, long summers, and fine autumns, but no spring to
speak of, and of course if we can save a day in the spring by
doing the work in the fall we are glad to do it.

I think that the red top is perhaps too well known for me to
dwell upon. We like that very much upon our rather moist
river bottom ground. It makes a very large yield of hay, very
much more than timothy, weight for weight, about the same as
orchard grass. Orchard grass grows up more quickly after it
is cut, and I don’t Know of any of our grasses that yield a
heavier aftermath than does the orchard grass. I would never
recommend that orchard grass be sown upon poor ground. Our
ground is in a good state of cultivation and unless your ground
is in good condition it is hardly worth while to sow orchard
grass.

I would not advise anyone who has not used these grasses,
orchard grass, or the tall oat grass or rye grass, or a few others
that I might mention, to go out and buy large quantities of seed
_ and sow them on a large scale, but I would advise them to test
them carefully on a small piece of land, watch the results very
‘patiently, and if these varieties don’t do better than those you
now have upon your farm, why just drop them. If they do
better, and I am inclined to think you will find that many of
them will do better, why, then give them a larger trial.

It seems strange to me that when so much depends upon
the value of our grasses that so little attention 1s paid to the
selection of varieties. When you go to a horticultural meeting

why nearly all that you hear is the question of varieties, and the
greatest nicety of opinion and judgment is brought into question
_ to discriminate between the varieties of strawberries or rasp-

226 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

berries, and a new variety is greeted with the greatest interest.
Now, with dairymen, grass is the most important question that
can come up for discussion, and yet how little discussion we
_ hear about the variety of grasses in this country. It is not so,
I believe, in England. More attention is paid there to the sub-
ject:

Of course there are many more varieties of valuable grasses
than I have mentioned. I have told you something about a few
and I would most earnestly recommend. that you try some of
these newer species, and I think that you will be pleased with
the results of the trial.

Mr. Boyd: ‘“ Would you sow rye grass with winter grain?”

Prof. Lazenby: “1 don’t believe very much in trying to raise
two crops at the same time, althongh I know it is a very common
practice. Under some circumstances it might be advisable, but
as a general rule I prefer giving the ground one crop at a time.
Some of you may have a little experience in laying down lawns,
and perhaps you have used fancy varieties of mixed seeds se-
cured from seedsmen. I don’t think there is much in this fancy
seed. I have always held to the opinion that if you have got
grasses that make a good meadow, they will make a good lawn
when properly handled. If you have ever done anything in the
way of establishing a lawn, you know that if you have your
ground carefully prepared the fall before and then sow the seed
early, it is not very long before you have a nice sward. We
have laid down a great deal of lawn on our university grounds

and have had no difficulty at all in making a selection among

our more common. grasses, June grass, red top and some of this
rye grass and a little timothy, adding perhaps a little white
clover and you will have a fine lawn in just a few months. You
don’t need to sod. Have your ground well prepared, make a
judicious selection of seed and you will have no trouble.”

Mr. Boyd: “ You would not recommend orchard grass for
a lawn?”

/

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 207

Prof. Lazenby: “Oh, no sir, not by any means. We have
been criticised for recommending timothy, but I say that a little
timothy put in with the other seeds is a very great advantage,
because it starts quickly and it seems to act as a shade for some
of the slower growing varieties, and if you keep your lawn cut
the timothy will never trouble you. We get a fine looking lawn
earlier by using timothy, and the other grasses seem to be helped
by it. Of course the chief requisite of a lawn grass is\ the ability
to produce its leaves rapidly. ‘The leaf grows not at the tip, but
at the bottom of the leaf; of course this growth keeps pushing
the leaf forward and the end keeps advancing, but the growth
is really at the base. We want grass whose leaves will grow
readily and timothy is not one of those, that is it does not fulfill
that requisite as do many of the other varieties,

I want to speak now of one or two of our grasses that are
very largely cultivated in some places of the south. Here is
one, the Johnson grass, a species of sorghum. It is a grass that
is being very widely cultivated in the southern states, and it is
quite highly recommended by some of our writers and experi-
menters in states pretty well north. It grows remarkably well,
and we have cut a larger weight from a given area from this
seed than of the grasses I have mentioned, but our cattle, sheep
and horses, don’t seem to pass a very favorable judgment upon
it. Unless it is cut when it is quite green I think it will not
make a very good hay grass and while we have had no experi-
ence with it as a pasture grass, I question whether grass as
large as this will make a very successful pasture. It is injured
to a considerable extent by the winter.

Question—‘* Would you advise a mixture of orchard grass
for pasture where we have rotation of crops and the pasture
lasts two or three years?” |

Prof. Lazenby: “ Yes; I think for that purpose orchard grass
does well, but it does better where you expect to let the ground
lay a little longer. Our experience has been that we get the
largest crop the fifth and sixth year after seeding in orchard
grass. I know some of our best farmers think well of orchard

228 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

grass, not for permanent meadows. but in rotation. The best
time to cut it is just about the time to cut clover, and that is not
true with timothy. You cannot cut clover and timothy at the
same time and have them both in the best condition. Then the
stems and leaves of the orchard grass keep up the clover, so it
prevents trouble where there is a tendency for the clover to
lodge. I think orchard grass holds it up a little better than
timothy.”

Here is a grass that we have been cultivating for some little
time. It is the Dhoura, or the Chinese sugar cane. It was
recommended as a forage plant and sent out by the United
States Department of Agriculture, but with us I think it is
hardly worth any further consideration. It is simply no better,
not so good, as our ordinary corn-fodder. I had a great deal
rather have our sowed sweet corn than this, and we have tried
to give it a fair trial.

We have tried a great many other grasses of various kinds,
some of them having very long and difficult names, and some
being very highly recommended, but we have found nothing
either for soiling, or for the silo, or for winter pasture as good
as some of these better known and more generally grown
grasses. |

We have this oat grass, called tall-oat grass, and we have
noticed good results from its use in Kansas, and many other
parts of the country. It is a soft grass, makes excellent hay,
seems to be perfectly hardy and yields a large growth. The
stock seem to be very fond of it. It is a very promising grass.

Mr. Boyd: “Do you consider that as valuable as orchard
grass? ”

Prof. Lazenby: “ Well, sir, if I had to choose between them,
speaking for our own locality, I should not, I should take the
orchard grass. It may be I am slightly prejudiced in favor of
the orchard grass, but with us it does admirably.

We like the German millet very well. We never have sue-
ceeded well with the Hungarian grass or common millet. We
cannot get what we regard a very large crop from it. We do

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 229

get good results from the German or golden millet. It makes
fine fodder. There is a great deal of nutrition in the seeds and
some of our farmers are threshing it out, and grinding the seed,
but I wouldn’t want to say whether that was profitable or not.
I should rather cut it a little earlier and let the stock eat the
seed on the plant. If cut early the seed is not injurious to
horses.

Question—“ You didn’t say how much of the seed of the tall
oat grass you would put to the acre?” |

Prof. Lazenby: “I think it is about two pounds lighter per
bushel than the orchard grass and contains less seed. About
three bushels is the rate we use it. The orchard grass, the
June grass, red-top and this oat grass, weigh about the same
per measured bushel, and where we know the seed to be good
we use just about the same quantity, about two bushels per
acre. When we add clover we sow about the same quantity.
One and one-half bushels of rye grass is sufficient for an acre.”

Mr. Boyd: ii have found it necessary to put in three bushels
of orchard grass.”

Prof. Lazenby: “ ‘That would depend rhea a on he qual-
ity of your seed. We test our seed always beforehand. We
found it a matter of some difficulty, but by separating it, count-
ing out one or twc hundred and putting them in our seed tester,
we would get an idea of how. many seed we had and the num-
ber of seeds in a small weight is surprising. I had one of the
students make a little estimate of the number of seeds there was
in a bushel of this red-top. We had a little cup made very
carefully that was of exact dimensions; we knew it was a
fraction of a given bulk. We counted all the seeds that it would
take to fill that, and we found that there are four hundred and
fifty thousand seeds in one ounce of this grass.

Now, in conclusion, I would simply say this: I hope that
every dairyman here will arrange next spring to make, not an
extensive, not an expensive experiment with these grasses, but
try some of our newer varieties. You can afford to do that
surely when our horticulturalists are testing so many things just

230 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

to find out which are the best to raise on their land. One man_
will often try twenty varieties of raspberries and as many straw-
berries, and he keeps right at it. Now, you can try some of
these newer grasses and see what the results will be, and if they
don’t give good results don’t be too swift to enter up judgment
and condemn them, but try once more, and if after the second
trial the results are still 22/ you can reasonably conclude that
for your soil and climate you don’t want those varieties. But
remember this, that under other conditions they may still be the
very best grasses that can be selected. Becausea grass does not
do well with us we cannot decide that it won’t do well some-
where else.” .

Mr, Boyd: “ About Alsike clover?” —

Prof. Lazenby: “We never have done much with Alsike,
and do not consider we have given it a fair trial. We have
tried the Lucerne, and with us it is not profitable. It is too
coarse, the stock don’t seem to be very fond of it. If you cut
it for hay it is difficult to cure. It is hardy, it springs up
year after year. In fact, we could hardly get rid of it, but it
does not yield with us anything like the quantity that we had
been led to expect.” :

Question—“ Did it winter-kill with you? ”

Prof. Lazenby: “No sir, it did not, it stood very well. As
I understand, this Lucerne is the same thing as the Alfafa of the
Rocky Mountain Slope, and perhaps I should say that we
planted it in a sheltered place and that may be the reason it
didn’t winter-kill.”

Question—* Did you sow it broadcast?”

Prof. Lazenby: “ Sowed it broadcast.”

Question —“ How is orchard grass in dry weather? ”

Pror. Lazenby: “ First rate with us. During the past sum-
mer it has been very dry at Columbus. From the roth of June

till the roth of November, five and a half months, we had but
six and a quarter inches of rain-fall, and that is a little less than
one-sixth of our average rain-fall for a year, but in spite of this
the orchard grass did well. It looked quite green when the
other grasses around were brown and sere.”

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 231

DISCUSSION.

Mr. Hayes: “Ihave had quite a little experience with grasses
in Jowa in about this latitude, and I want to say a little about
orchard grass, tall oat or meadow grass and the rye grass. The
question with those three grasses is, can we afford to pay the
high prices for the seed that we must pay for them in preference
to timothy, red clover and our commoner grasses. I firmly
believe that we cannot do it. Mr. Boyd said at Manchester he
found it necessary to sow three bushels of seed to the acre. We
will suppose, for instance, that he wishes them in rotation, he
must pay at least $1.50, probably $2. oo per bushel for his seed
and that makes $6.00 for the seed, and if he sows some clover
there will be a little additional expense. Now, we all know that
a mixture of timothy and red clover costs very little for seed
and the same with blue grass. If we want permanent pastures
blue grass should be sowed and we should sow with it some
timothy and some clover, to protect 1t for the first year or two
until the blue grass gets a start. It takes at least three years to
get hold of the soil; it spreads entirely by underground root
stalks. ‘The branches of all these grasses come out at the joints
underneath the midway of the leaf. If you sow your blue grass
and clover for the permanent pasture about the time your blue
grass is started the clover is liable to kill out, owing to the con-
dition of the climate and so on. As to the orchard and tall oat
grass, if we could get the seed cheaply and could get a stand
readily, which we cannot do, we could produce probably
slightly better crops than with timothy, but the cost of the seed
1s too great. ‘The farmers look the whole thing over and think
that that is the thing they would like to do, but when they go
to buy the seed they are stumped. It might pay to sow oat
grass with blue grass; if sowed in the spring it comes up very
quickly and will make a good deal of pasture, probably more
the first year than red clover. The greatest question of the
grasses is how to mix them, when to sow them, how to forrn
our pastures with a few of the best grasses? We do need to

232 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

make more experiments, but I honestly advise that you don’t
put much money in these other grasses until you do experiment
with them. If you only plant a piece two rods square you can
see the habit of the plant and learn a good deal about it.”

Mr. Boyd: “I put in ten acres of orchard grass ten years
-ago, and that field is good to-day. I put in two bushels to the
acre and J think it would have been a little better if I had put a
little more. This last year I put in ten acres more, sowing
three bushels, and that is very satisfactory. It cost one dollar
and ninety cents a bushel. If I had put in two bushels of blue
grass it would have cost one dollar and a quarter a bushel and
I would have saved the difference between one dollar and
twenty-five cents aud one dollar ninety and the one extra
bushel. Now, the point of that all is, that I can produce as
much from my ten acres of orchard grass as I could from
twenty acres of blue grass.” |

Mr. Stickler: “I sowed some orchard grass thirty years
ago. I put it in a fence corner where I had a new clearing. It
came up there and it is there yet; I paid three dollars a bushel
for the seed to try it, and I got bushels of seed off of that in a
short time. Every farmer can raise his seed in this country.”

Mr. Boyd: “I am specially in favor of orchard grass for
dairy cattle. It is worth twice as much as timothy for dairy
cattle, and from seven acres of the field where I sowed two
bushels to the acre I cut thirty-six two-horse loads of hay one
season. I cut it twice every season. The yield this year was
not very good, and 1885 there was rather a poor crop, but it
was far better than any crop of timothy in the neighborhood,
and it is almost twice as much as you raise of the timothy.”

Mr. Hayes: “Do you consider it as valuable for pasture as
you do for hay?”

Mr. Boyd: “I do, but I do not believe in a pasture of one
grass. I believe in a mixture of grasses, I believe in permanent
pasture, and I would have every different kind of grass that
grows.”

Mr. Periam: “I will add my testimony to the value of

_ ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 233

orchard grass. It comes very early in the spring and it stays
by us. Now, about these new varieties of grass seed: Of
course they are high, but that is because there is very little call
for them, and those who keep them in stock must sell them for
‘more money. If there was more call for them, there would
soon be plenty in the market at lower figures.”

Mr. Chester: “It does not take much seed to seed a little
ground and any farmer can soon have seed to put upon the
market. Now, about orchard grass, I want to say to the dairy-
men of Illinois that you need not open your silo in the hot dry
months if you have plenty of orchard grass; the time never
came in central Illinois during the driest of all seasons in which
orchard grass did not make at least something of a growth; I>
have never seen the time when red clover will start at all, that
orchard will not grow right along, and I have found no time in _
the driest weather, after my orchard grass pasture has been
eaten down closely, that in ten days time I have not a good bite
again, and that has been the rule all through the ten years I
have had the orchard grass. ‘There are some things that I do
not agree with our Professor from Ohio about. For instance,
he recommended that grass seed should be sown in the spring.
When I was in Ohio we did sow in the spring and we
thought we did better, but in central Illinois, by all means you
should sow timothy seed within one hour of the time that you
sow your fall grain, put it on the ground on top with the grain
and the first rain will cover it. Now, I am going to tell you
something that may astonish you. There is a prospect that in
these dry seasons we shall have another siege of chintz bug,
and I want to assure you that if you get a good crop of timothy
started with your wheat in the fall, you need have little fear of
ravages upon the wheat crop from the chintz bugs. Another
reason why I believe in sowing the grasses with the wheat is
that if I sow the grain by itself it is almost impossible to keep
down the rapid growth of weeds.”

Mr. Boyd: ‘“‘ How much seed do you sow to the acre?”

Mr. Chester: “ About half a bushel.”

234 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Mr. Boyd: “In a native pasture you will find seven distinct
plants to the square inch. Now, I wall tell you the trouble with
your sowing, if you will occupy the land with good seed you
will not have any weeds.” |

Mr. Periam: “Two hundred and forty distinct plants have
_ been found in England to the ‘square foot.”

Mr. Grossman: “ Mr. Boyd, will the orchard grass sown in
the fall keep the weeds down during the next season?”

Mr. Boyd: “Sure as you live, you won’t find any weeds in
that deal. You won’t get a first-class crop the first year, but
you will get acrop.”

MILK FEVER IN COWS.

By Donaup McInrosu, D. V.S., Professor of Veterinary Sci-
ence, in the University of Illinois:

Mr. President and Gentlemen of the Association: Last
spring I published a short article on the above subject. Since
that time I have received a number of letters from different par-
ties who had occasion to use my prescription, thanking me for
publishing so effective a remedy. Their cows, said they, had all
the symptoms described as peculiar to this malady; they, gave
the medicine as directed and their animals got well. This, there-
ore, has prompted me to send you this short paper on the same
subject, believing some of you may not have seen the former
article, and also that I might be able to impress upon your
‘minds the great value of this remedy to the dairyman and those
keeping good cows.

This is a disease peculiar to the cow. Gamgee and others
who have written on this subject are of the opinion that there is
present in the blood a specific element. Some attribute the dis-
ease to accumulations of milk—producing elements in the blood,
giving rise to fever, and practically, blood poisoning —the sudden
overloading of the system with blood, causing nervous disorder.
Again, another says that at the period of parturition, when the
act is rapidly accomplished, a large excess of blood is thrown

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 235

upon the system. The effect is the same as when a flux of some
standing is suddenly checked; either some of the excretory
organs exert their power of vicarious actions, or a sudden
increase in blood pressure takes place. This is the view that is
usually taken, but I think it a wrong one, as in every cow, at the
_ time of parturition, there is this excess of blood thrown back
upon the system; but nature has provided for this. It is quite
another thing in the case of the flux, that was checked by admin-
istering powerful astringents, which is acting contrary to nature.
_ Still another thinks that it is such a derangement of the sym-
pathetic nervous system as seldom to admit of recovery—until
(finally) apopletic lesions result. The first part of the above, I
think, is nearest to the point, but the latter part is the stumbling
block over which nearly all fall—that is in believing the nervous
derangement causes apoplexy. /

_ When I commenced practice, some eighteen years ago, I fol-
lowed the teaching I have just mentioned, and my milk fever
patients nearly all died. ‘This state of affairs provoked me very
much. I made a number of post-mortem examinations of the
animals that had died of the disease, and failed to find the apo-
pletic lesion described. Of course, I found redness and some
fullness of the blood vessels, but no more than one would find in
making a post-mortem examination of animals dying of (other)
diseases not apoplectic.

eh concluded from this that the disease was not congestion of
the brain and spinal cord. I then took up the nervous theory
and was supported by the following facts: Hirst. The cows
which became affected with this malady are nearly all very fat
and flabby, while in some few cases the animals are very thin
and weak. Such animals are barely able to cope with the vio-
lent strain and nervous exhaustion which takes place at this
period. Second. The season of the year most fruitful to this
disease is in the warm, enervating weather of the spring and
early summer, when the grasses are soft and succulent, which .
increases the flabby condition of the already too soft animals.
Taking these facts into consideration, I changed the treat-

236 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

ment from bleeding, sedatives, violent purging, and applying
ice to the head, etc., as directed by most veterinary writers, (I
do give purgatives still, but merely to assist in moving the
bowels when the animal gets over the attack) to powerful
stimulants from the earliest stage of the disease, or whatever
time I may first see the animal, and the disease has not been too
far advanced, and now I never lose a case of this so-called very
fatal disease.

I believe this new method of treatment will be the means of
saving the lives of thousands of valuable cows, and thousands of
dollars to the dairyman. I will now proceed to give the
symptoms, treatment and prevention of this disease,

SYMPTOMS:

The symptoms of this disease are characteristic. In the early
stage (which is generally a few hours after calving) the asimal
will be noticed shifting its weight from one hind leg to the other.
This she does continually, and if made to move will show weak-
ness in the hind quarters and if forced to walk will fall, but may
be able to regain her feet with difficulty. In a short time the
animal falls and is then unable to resume the standing position.
There is some constitutional disturbance, and after being in this
state for some time the breathing becomes accelerated and the
pulse quickened. As the disease advances the brain becomes
affected, which is evinced by the animal tossing her head in a
violent manner. At other times the animal presses its head
against the shoulder or side, and if an attempt be made to draw
the head forward it will, as soon as released, fall suddenly back —
into its former position, the neck presenting a peculiarly stiff ap-
pearance, not observed in any other disease. The eyes very soon
become insensible to light, presenting a glassy appearance
and if touched with the finger or other object every sign of sen-
sation will be absent. In some cases the power of swallowing
is lost. At this stage the animal, if not promptly attended to,
soon dies. ‘This is generally the case when treated as directed
by most veterinary writers. By the method of treatment which

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 237

I have followed for the last few years I do not lose a case when
seen in time.

TREATMENT:
Mromatic ammonia. 2... 626 ee: IO OZS.
Splits Of mikrous ether........ ae 201 ine

This is enough for ten doses; 3 ounces to be given every half
hour till five doses are given; then 1 ounce every hour till the
balance is administered. Each dose to be given in half a pint
of cold water.

This may look like a large quantity to be given, but this is
what is necessary to stimulate the nerves into action.

I also give from 1 to 1% pounds of epsom salts, with 1 ounce
ginger, the whole to be dissolved in half a gallon water and given
at one dose. Also mix a half pound of good mustard with warm
water, rub this over the loins and cover up with a mug) hiss
do to assist in stimulating the spinal cord. After doing this the
animal generally lies quiet for about eight or ten hours, when
she will get up. In this case no after treatment is required. In
some cases the animal becomes lively and commences eating,
but remains unable to get upon her hind legs. It is then neces-
sary to give nux vomica in dram doses three times daily, for a
week, in gruel.

PREVENTION:

The best prevention in this disease is to keep the cow in a
good, firm, healthy state, and not to have her too soft and flabby.
This can be done by giving the animal good solid food and not
too much of it. In the spring, when the weather is getting hot
and the grass long and succulent, keep the cow off such pasture
and put her in a place where she cannot get much grass, and
have a stable for her and feed dry, solid food, as hay, oats
er corn. Soft, sloppy diet is not good. If the animal is fat it
would be well to give her 1% pounds of epsom salts about ten
days before calving. It is not wise to give it at or a few hours
before calving, as it weakens the animal. ‘This treatmertt I have
advised for several years, I think with beneficial effects as par-

238 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

ties who used to lose cows have, since they adopted this plan,
not been troubled with milk fever.

If the udder is full and hard I would milk the cow before
calving in all cases, as it prevents garget and does the cow no
harm afterwards. 3

COLD PACK TREATMENT OF MILK FEVER.

E. A. A. GRANGE, Professor Veterinary Science Agricultural
College of Michigan:

(The request for information upon the diaphoretic form of
treatment in this dread disease led us to secure the report of Dr.
E. A. A. Grange, who has been uniformly successful with this
system and has lately stated he had no reason to modify his
opinion expressed at length in bulletin form over two years
since.) Says the Professor: |

“‘T have obtained some very favorable results from the appli-
plication of cold, wet packing, in the treatment of parturient
apoplexy, or milk fever. Unfortunately the number of animals
that are invaded by it, is on the increase from year to year, in
direct ratio with the improvement in milch cattle. It is very
important that it should be detected as soon as it makes its

appearance, for I do not know of any disease where the old-

adage of a ‘Stich in time, etc.,’ can be more appropriately applied,
than to the one under consideration, and the remedy which I
shall further on allude to, has in those instances that I have
applied it, ‘nipped the disease in the bud.’

SYMPTOMS.

“In those cases which I have had an opportunity of observ-
ing in the early stage, the first evidence of something being
wrong was an exhibition of general restlessness, and loss of
appetite, accompanied in many instances by rigors, or in other
words a chill; which is often more or less confined to the hind
quarters; this is usually followed by whatis called by veterinarians
paddling of the hind feet, which consists in an uneasy movemen;

Bi

FO
oo

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 239

of them, during which they are lifted, first one, then the other,
from the ground, and put down again, not exactly with a kick,
but rather a paddling like motion. At this stage there is usual-
ly a profuse discharge of tears from the eyes, the countenance is
one of anxiety and distress, when singularly enough, the mother
seems to lose all interest in her offspring, and will not notice it.
If the affected animal is required to walk, it will do so with a
staggering gait, or will even drop behind, and fall down.

“The secretion of milk is much diminished, or perhaps
stopped altogether. The above may be considered as the
symptoms of the first stage, to be followed, however, in some-
what rapid succession by those of

THE SECOND STAGE,

In which paralysis, and impairment of those organs which con-
trol consciousness are most noticeable. The unfortunate animal
will lie or fall down, and is often unable to rise, although it may
make frequent attempts to do so, but eventually gives up, com-
pletely discouraged. At this point the head will be flung
around to the right side and kept there persistently. ‘The mus-
cles upon the side of the neck become firmly contracted; even
when the head is brought, by force, into its natural position a
sort of kink will appear in the side of the neck towards which
the head is thrown, and which I have seen remain for-some
days after the animal was able to walk about. In other in-
stances I have seen cases where the animals would rest their
heads upon their horns, thrown back against the floor. In
these cases care must be taken by the attendant to prevent the
animals from breaking off the flints, or horn cores, by the force
they occasionally use in flinging their heads about.

IN THE THIRD STAGE

The animal drops into a profound sleep, when it will lie almost
motionless, breathing it may be, with a loud, snoring sound, the
cheeks becoming inflated at every expiration, things go from
bad to worse until death eventually closes the scene. Once ina
while, though, one will meet with a case where this profound

240 | ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

sleep appears to do the animal a great deal of good, for it will
awaken, to make a rapid recovery.

“The foregoing manifestations, together with others, not
perhaps so perceptible, will be observed to a greater or less ex-
tent in every pure case of this disease.

TREATMENT.

“ Before describing the manner of applying the pack I would
like to say a few words as to how I came to adopt this form of
treatment. In short, some time ago I was called upon to visit
a cow attacked with some unknown disease (unknown to the
owner.) I was not long in determining that I had a case of
parturient appoplexy to deal with, but in passing my hand over
the animal’s body, during my examination, I observed ‘it to be
bedewed with moisture, which I thought was water, it being a
wet day, and asked the owner how he came to leave so sick a
cow out in the rain; to which he replied that “she had not been
out in the rain, but had. been in the stable where I was then ex-
amining her, since she was first taken.” I must admit I was
somewhat astonished, but a closer examination revealed that
the moisture was szweat from the skin, and not rain-water. This
most unusual occurrence caused me to reflect before proceeding
with my usual treatment, but soon concluded that nature was
doing all she could to throw off, as it were, the disease, and did
not feel disposed to interfere, with any of my own medica-
ments, but rather tried to help nature in her effort, by placing
plenty of dry straw around the cow, and a light, warm blanket
over her, and after attending to some of her more immediate
wants, it being late at night, I left her, not before, however,
telling the owner to come for me if she showed any evidence of
not progressing favorably, and explained to him why I did not
there and then give the cow some medicine. The next morning
she was much better, and in the afternoon was able to walk
about, although paralyzed and unable to rise the night before.
With careful feeding she made an excellent. recovery. This
case and others have made a very strong impression on me

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 241

that the diaphoretic (a remedy which causes a discharge of per-
spiration from the skin) form of treatment is the sheet anchor in
this disease, but the ‘difficulty was to get one, whose virtues
were not more than counterbalanced by other circumstances.
I have often longed to try the Turkish bath, in these cases; un-
fortunately; this kind of diaphoretic, is not one that can be
carried about conveniently, so that it becomes impracticable. I
have tried the hot blanket with variable success. The difficulty
with them is the trouble of applying them properly, and it is
hard to get attendants to make the changes at the proper times,
or to do so in such a way as to prevent the animal from getting
a chill; then the hot water is often inconvenient, the boiler per-
haps being some distance from the stable, with many minor diffi-
culties, perhaps too numerous to mention. The cold wet pack
has from time to time been brought under my notice, and even-
tually I was induced to try it, and I must say that in my ex-
perience it has done all that could be desired. Then it can
always be procured; not only that, but it can be procured
readily, which is an invaluable advantage in this disease, for be-
fore the malady has had time to prostrate the animal, you have
it headed off as it were, and before other remedies would have
time to act, with this one the animal is often on a fair way
‘towards recovery.

“ Before applying the cold wet pack, the owner or attendant
must make up his mind to do the work thoroughly, or perhaps
it will be better not to do it at all. So for the benefit of those
who wish to try it, I shall now describe the manner in which I
proceeded in detail. Before putting on the sheet I consider it a
good plan to rub the animal, say for ‘four inches on both sides of
the center of the spine, and from the withers to the tail, with the
best mustard, made up as for table use, and rub in for about
fifteen minutes. This may be left on for two days. ‘To apply

.the pack take, say a bed sheet and ring it out of cold water and
Wrap it around the cow; every part but the head may be cov-
ered; if one sheet is not large enough sew two together. On
top of the sheet place say, two pair of the lightest and warmest

242 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

blankets that can be obtained. Nothing could be better than
these light cotton batting comforters, so popular now in every
household. Over all place an oilcloth of some kind, or other
close fabric that will keep the heat in. ‘Those parts of the body,
the legs, etc., which are not covered by the sheet must be cov-
ered with straw or other material, for they must be kept warm.
In the course of half an hour or so after ‘the pack has been
applied the body will be thrown into a profuse perspiration, and
will continue so for an hour or so, but as soon as the skin begins
to get cool, then preparation must be made for a second pack,
and the changing must be quickly affected, or too long exposure
will do more harm than the next pack will do good. If the wet
sheets can be changed without removing the top coverings, all
the better. Some animals are exceedingly restless during the
progress of this disease and it is these that give so much trou-
ble and require constant watching to keep the pack in its place.
Others will show much uneasiness of the head, which may be
modified by tying cold, wet cloths around and across their horns.
With regard to the length of time the pack requires to be applied
I cannot say; in my own experience the symptoms have always
been relieved in twelve hours, sometimes in halfthat time. After
it is taken off care must be taken that the skin is kept moder-
ately warm. While the symptoms last the cow must be kept
from throwing itself over on its side; this may be done by pack-
ing sacks filled with straw against its sides. The milk should
be drawn several times a day, and the bladder emptied; this lat- _
ter operation generally requires the assistance.of a veterinarian
to show the attendants how to do it. ‘When certain complica-
tions occur, such as distention of the rumen with gas, etc., the
remedies which are calculated to relieve them must be used, but
I think these should be left to a veterinary surgeon. But to
return once more to the pack, I may say that I have had experi-
ence with it which justifies me in saying that .it will often over-
come the disease without any other treatment, and even if it
does not in all instances it will at all events keep it in abeyance
until proper veterinary assistance can be procured. When the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 243

animal recevers it should be fed for a few days, say a week, on
soft diet and receive a littly daily exercise.”

SOME LESSONS FROM THE SEASON.

By G. E. Morrow, Professor Agriculture, Illinois University:

The one striking characteristic of the year 1887 in its rela-
tion to farming over much of the west was the extreme and long
continued drouth. Perhaps in no former year has Illinois, as a
whole, suffered so severely from drouth. Dairymen suffered as
much as almost any other class. of farmers—always excepting
those in the southern part of the state, where a great plague of
chinch bugs destroyed much that the drouth had spared.

Prices for dairy products were good; low during the sum-
mer, but not lower than in some former years. Prices for sur-
plus dairy stock were and are unusually low. This largely con-
sequent on the drouth.

For years I have believed one chief object to be aimed at by
_ progressive farmers in experimentation and changes of practice
is lessening cost of production. Sometimes this will be best
secured by increasing the quantity produced, but not always.

The drouth greatly increased the cost of producing dairy
products. Foods purchased cost more; more labor was required
in caring for and feeding the cows—in some cases scarcity of
water caused expenditure of labor and money. The milk prod-
uct was decreased or only maintained at a marked increase of
cost.

The most obvious lesson is the necessity for better provision
for economically supplementing the pastures in summer, in time
of drouth, and utilizing farm products for winter feeding.

Either milk or beef is most cheaply produced when the. chief
food is good pasturage. This may be profitably added to, but
we have not come to the time when any other system of sum-
mer feeding is so economical as pasturage. So far as both
pasturage and hay are concerned the great drouth has increased
my appreciation of the value of red clover and orchard grass.

244 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Admitting that neither is of the very highest excellence in all
points, their rapid growth in spring, unusual ability to withstand
drouth; prompt starting growth after being grazed or cut, and
large yield make them very valuable.

But no plant has probably so deservedly grown in popular
appreciation as has indian corn. I believe no other one plant
grown in Illinois furnishes so large a quantity or so great a
value of food for the cow as does a well managed corn crop. It
is not a perfect food, neither when green or dry; fed in sum-
mer or winter; from the stack or silo; with or without the
grain, can it merely be made the sole food for the dairy cow.
But more acres in indian corn seems to me avdisable on many
dairy farms.

The silo has pretty certainly come to stay, but it will not
probably soon come into general use. Its value has often been
over-estimated, and the reaction from extravagant claims has had
a considerable effect. But the silo is not necessary to profitable
use of indian corn—stalk as well as grain. Planted twice as
thickly as when grown for the grain alone, in fact early in the
season and of an early maturing variety, it will furnish a great
mass of good food in summer or drouth, or in fall and winter.
Thejlabor of husking may be saved and good food be secured
by cutting stalk and ear together.

Millet and Hungarian grass, with their unusual fitness for
growth in dry climates, may profitably be included among the

minor crops of the dairy farm. Iam not convinced that roots
“can profitably be grown in Illinois to be used as any considera-
ble part of the food of the cows.

The season has given emphasis to my lone belief that
extensive dairy farming is not the safest course. Many excep-
tions admitted, I believe it is safer for dairy farmers, as a class,
to produce something of other products for sale.

I am well convinced the idea of the “special cow” has been
pushed too far in public and private teaching. ‘There is an
important truth in it, but that truth may be distorted.

This season’s experience confirms the belief that ‘“‘ butterine”

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 245

is to be a permanent competitor with butter. Attempts to pro- |
hibit its manufacture, I believe, will be a failure. There is as
much probability of some of the present laws being modified in
the interest of butterine manufacturers as that restrictions will
be made more severe. Wishes and facts do not always agree. —

Probably in no former years has there been so much evi-
dence of general appreciation by dairymen of the need of possi-
bilities of improvement; of the possible help from science help-
ing practice.

There is encouragement for the future, in the fact that, prob-
ably, in the near future, large sums furnished by the general
government will be acting and in experimental work in agricul-
ture, and the importance of the dairy interest is such that it, with-
out doubt, will receive a full measure of attention. Fortunately,
too, in many lines the work of special interest to dairymen will
be of equal value to other large classes of farmers. And again,
it is fortunate that the work done in other states may supple-
ment that done in any one. |

We may expect too much—especially too immediate results,
but we may safely look with well-founded hope to great good from
this liberal provision—as yet inoperative—for experimentation in
the interest of agriculture.

CHEMISTRY FOR FARMERS.

By Wm. McMortrig, Prof. Chemistry, Illinois University:

Is there such a thing as chemistry for farmers? Not long
ago at a farmer’s institute, after I had been holding forth for
some time on a kindred subject, a farmer arose and said it ap-
peared that the speaker seemed to consider a farm a big chem-
_ ical laboratory, and all that was necessary for the farmer to do -
was to put this and that together and get a product. I did not
reply to the remark, but I felt a good deal, and I felt that our
friend had expressed-a truth without knowing it, for there is no
question in my mind that the farm of every intelligent proprietor
is a chemical laboratory, and that every good farmer is a chem-

a

246 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

ist working in that laboratory to some good and useful end.
The best and ideal farmer is, and should be, a good chemist,
even as he must be a good botanist, entomologist, zoologist,
geologist, machinist, engineer and banker. There is really no
profession or trade which does not find practical appliances on
the farm useful. In the every day work as practical chemists we
pick things to pieces to find what they are made of; we put
things together to see what they will make; we study the pro-
ducts to see what they are good for and how they can most

profitably be used—and which I shall endeavor to show good |

farmers do every day. Yes, there is a chemistry for farmers just
as much as there is a chemistry for the manufacturer of iron and
steel, the manufacturer of starch, of glucose, of soap, analine
dyes, of drugs, spirits, of gas, of oil, of paints, of fertilizers. _

Manufacturers in each one of these lines employ educated
chemists at great expense to guide them in their work, and
make no move not directed from the laboratory. The science
is no less important to the farmer.

And now you are beginning to inqure what is this chemistry
for farmers? How may farmers serve as their own chemists
and make their own farms their laboratories? |

It has been said that the easy way to answer a hard question
is to ask another equally hard. The Westminster Cate-
chism asks first: “What is the chief end of man?” I shall
ask what is the chief end of a farmer? I know some cynic is
swearing to himself, and possibly to his neighbor, to follow the
advice of the quaker father to his son, “Get money, honestly it
thee can; but get money.” Perhaps that’s so in a measure, but

the farmer is by no means alone in that. He isn’t farming.

wholly for fun any more than a lawyer is looking for fun when he
loafs around a court house a couple of weeks at a time waiting
for his solitary case to come up after various and sundry post-
ponements. Making money may be the ultimate chief end of
the farmer, but there are several important means which lead
to this end in which the application of this great science of
chemistry are involved.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 247

This, then, I believe to be the chief end of the farmer, and |
believe every farmer will sustain me in it: It is to so manage
the soil of his farm as to produce from it the largest returns in

food for man and beast. Is not that sufficiently broad? Think it
over and see. .

What then of the soil? It is the great reservoir of food for
the plant, and while formerly it was only necessary to stir it up
a little to cause: it to give up this food, the time is coming, and
in many sections of this and other states west of the Alleghanies
has already come, when something more is necessary when the
reservoir has been to a large extent emptied, and the soil, in the
familiar terms, has become exhausted; when it can no longer
yield up those substances upon which plants are known to sub-
sist and upon which the abundance and wealth of our crops
wholly depend.

In another place I took occasion to say that the maintenance
of the fertility of the soil is in all respects the most important
consideration the intelligent and progressive farmer of the
present day, whatever may be his location or surroundings, has
placed before him. No farmer, whatever be his station or his
education, is ignorant of the fact that each succeeding crop
takes something from their fertility; takes something absolutely
necessary to the development of the crop and leaves the soil cor-

_ respondingly less capabie of producing crops of equal quantity
and quality in the following years. |

_ Among the states west of the Alleghanies it has been com-
mon within the recollection of men now living and probably
here present to see the wheat crop enormous on the virgin soil
begin after a few years to fall off and gradually decline from a
magnificent start of 30 to 40 bushels per acre to 15, 12, and
even 10; the quality of the product declining with the yield.
Ohio knew it first. Indiana experienced it. Illinois has felt the
importance of this fact, especially in the southern counties, and
even Minnesota, so celebrated for its broad and continuous
areas of wheat, and the high quantity and quality of the pro-
duct has furnished its quota of statistics to support the state-

248 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

ment just advanced. The Mississippi valley was not broad
enough or deep enough to stay the progress of this soil ex-
haustion, and the fertile valley of the Redriver of the North, or
the broad plains of the far west will be no less powerless under
the practices always, and, perhaps necessarily, prevalent on
pioneer farms.

The practice of “robbing the mine,” as it were, has been
almost universally acknowledged, but the farmers of the west
have, as a rule, remained heedless of its results, as long as the
soil yielded plentifully enough to meet a demand, or until stern
necessity forced a halt. And now there comes from many parts
of our own state an earnest cry, “ What shall we do to be
saved from this ruinous spoliation? How may the lost fertility
be restored? What may we apply to the soil in order that it
may be enabled to give its accustomed yield?” 'To some these
questions are all important zow. They must surely become so
to all.

To answer these great questions we enter first upon the
work of the great chemical laboratory of the farm. That
work, applied to a study of the soil and of the crop produced
from it has shown if it were necessary to go into the market
and buy the plant food removed from the farms of Illinois by
the crops of a single year the enormous sum of $86,079,356
would be required. This is some of the money our cynical
friend remarked the farmer was trying to make.

The questions now naturally arising are, “ What are the
substances which are worth so much? In what amounts and
in what condition are they ordinarily found in the soil? Why
should they be so rapidly used up? How can their absence in
the soil be determined, and what can be used to restore them
to the soil?” ‘These are the questions for which you must turn
to chemistry for an answer, and which experiment in the farm
laboratory must work out.

Among all the substances needed by the crop in its develop-
ment, nitrogen, phosphoric acid and potash, are the most
important. What they are may be best explained to those who

ee ne a

a

Se ee ee ee nee

a a a a ah ae ta

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 249

do not know, by illustration. The egg is the simplest of all
animal forms of matter. ‘The white of the egg consists of water
and albumen, and any albumen contains about 16 per cent. of
nitrogen. Good lean meat, beef, mutton or pork, contains,
when free from from fat, about 75 per cent. of water and 25 per
cent. of substance, which, like albumen, contains 16 per cent. of
nitrogen. Bones likewise contain about 30 per cent. of gluten,
which has about 16 per cent. of nitrogen, while they also con-
tain phosphate of lime to the extent of about 60 per cent. Flesh
and blood likewise contain potash, and milk contains all these
substances. Animals cannot get along without bones, so phos-
phate of lime is essential to the animal. The animal must take
this substance entirely from its vegetable food, so it becomes
to this extent, if to no other, essential to the plant. All these
substances then, chemistry teaches, must exist in the soil, and
the farmer must put them into condition to be readily obtained
by plants if he would secure good crops.

How much of each should a good soil contain?

A. standard authority declares that a good soil should con-
tain 90,000 pounds of potash in a layer of one foot deep, cover-
ing one acre, and that in the same space a poor soil should con-
tain 40,000 pounds. So, too,a good soil may contain 15,000
pounds of phosphoric acid in form of phosphate of lime. The
nitrogen of the soil varies largely, but may even exceed in quan-
tity the other substances named.

These substances seem enormous when we consider how
much may be removed from an acre, by each of our leading
crops, say corn, oats or wheat. Corn, which is the most exacting,
removes each year per acre, N. 60 lbs., Ky 0.56 lbs., Pz O5.30
lbs.; oats removes N. 30 lbs., Kg O.30 lbs., Pz O5.12 lbs.;
wheat; N.. 51 lbs., K, 027.3 lbs., P, Os.21 lbs. Why, then,
should the soil become exhausted? Because these substances
occur in the soil in conditions in which they cannot be taken and
utilized by plants. Straw or wood contains nitrogen, which
ultimately may serve for plant food, but first the straw or wood
must rot and decay, in order that the nitrogen may be changed

250 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

to forms suited to the plant, and decay is slow. The black mat-
ter of the soil is vegetable matter in process of decay and the |
nitrogen it contains is used as the decay progresses.

A granite rock contains 3 to 5 per cent. of potash, but every-
body knows it is not soluble in water. It may also contain phos-
phate of lime; also useless to the plant. Soil consists of broken
down granite or other rock in finely divided particles. These
particles, acted upon by the carbonic acid of the soil, by frost
and air, slowly give up the potash they contain, and this is used
by crops. In virgin soil such preparation has been going on for
centuries and the stock of prepared plant food is plentiful. But
continued cropping uses up this stock and the time finally comes
when the crops must depend upon the food gradually liberated
from the inert forms by the atmospheric and other agencies
always acting. But these agencies may not work fast enough
and then the farmer must turn chemist and help. He plows; he
exposes the black matter to the air and it decays faster, supply-
ing nitrogen to the crop. By its decay it furnishes carbonic acid
which may act upon the particles of granite and set free the -
potash and phosphoric aid. He drains his land to take water
out and let air in to effect these same changes. All these are
the operations of a chemist as much as dissolving iron or steel
in acid in the process of analysis is the work of a chemist.
These substances then are plentiful in every soil, but in forms
which they cannot be utilized by the plant. They may be changed
to available forms by naturalagencies, and these may be aided by
the operation of tillage.

But it may happen that with all the various agencies acting
and the most careful tillage cither one or all of these substances
fail to become available as fast as they may be needed by crops.
This may be true of only one, and then the soil is as truly
exhausted as if it were true of all. Then the farmer must
become the analytical chemist; make analysis of his soil, find
out which is the wanting element, and what he must add to the
soil from some external source in the form of fertilizer.

I know full well a good many farmers before me have al-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 251

ready exclaimed to themselves what nonsense! “ Can’t be done.”
But it can, and should. And it can be done in this way:
Get the forms of phosphoric acid—best in bone ash, the
forms of nitrogen, best as sulphate of ammonia, or dried
blood or nitrate of soda, the forms of potash. Lay out
some plots in the field, all of the same size. To one
plot apply one of these substances, say phosphoric acid, to
another nitrogen, to another potash, to another phosphoric acid
and nitrogen, to another potash and nitrogen, to another phos-
phoric acid and potash, to another apply all. Grow crops upon
the plots, carefully harvest and weigh them. The quantities
yielded by the several crops will vary and the variations will
serve to show what substances must be added to the soil of the
field experimented upon in order to produce the best crop. And
after all the farmer will have made a practical chemical analysis
- of his soil.

_ An illustration of this is found in an experiment made on the
experiment station at Gembloux, in Belgium, upon clay soil and
_ sandy soil:

ON THE CLAY SOIL.

Nitrogen produced. Per cent. increase.
146 to 150
INT eg (OOS EE ie eccrine 146 “ 150
IN LIPS ADS) CT © ae I a es ee 146 “ 150

ON SANDY SOIL.

Nitrogen produced. | Per cent. increase.
; 150 to 250
NEOs ew sels on ee agers. | 330° 370
N.1iPe, Os, K, (GF Se eee SO ae Or ean 480 ris 524

The clay soil required then nitrogen, but no phosphoric acid
or potash, while the sandy soil required all.

So, too, the director of the Experiment Sation of New Jer-
sey, induced the farmers of that state to make similar experi-
' ment, with expenditures for nitrogen which in this state would cost
$1.76, for phosphoric acid $3.25, and potash $3.20, to be applied

&

252 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

to an acre, they secure with the $1.76 increase in the corn crop
worth $3.09, with $3.25 of phosphoric acid $6.69 of increase,
with potash $3.20, increase worth $7.05. The phosphoric acid
increased the value of oats crop $7.68 per acre, while the increase
in wheat amounted to for nitrogen $6.54, for phosphoric acid
$8.67, for potash $7.39. The values for increase are based upon
llinois prices for the several grains :

This is practical chemistry on the farm.

The figures are interesting and enticing. ‘To increase the
wheat crop $7.39 per acre, with no additional work and only
$3.41 cost, is in every way desirable. But this was produced
where the crop was 14.3 bushels per acre, when the corn
yielded 20 bushels and the oats 20 bushels. Where the product
of Illinois is so luw there these principles should be applied and
the manure from the stable first of all, then lime and land plaster
and finally the waste products of the packing-houses of the
stock yards of Chicago and elsewhere should be used to supple-
ment the supplies of plant food of the soil where it has been
determined which of these is wanting. The hog and cattle ton-
nage of the packing-houses supply very cheap and valuable
forms of N. and P, O05; while the potash salts imported from
Germany supply the needed potash.

We have here an indication of some of the applications of
chemistry in the farm labratory. We might extend our
applications to the feeding stable and the dairy, but I
promised not to punish our worthy chairman too severely.
There is probably no line of agricultural work in which so great
economy can be effected as in the intelligent application of the
principles of the great science of chemistry to the feeding of
farm animals either for meat or milk. And the intelligent
farmer cannot better inform himself in this line than by carefully
reading Prof. Armsby’s valuable book entitled “Cattle Feeding.”
Farmers as a rule are afraid of books, but they are as ready as
any one to acknowledge that one cannot be too old to learn, and
they must also acknowledge that few things are as valuable as
a good book. To gather from such sources the applications of —

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 253

chemistry to economy in feeding and to use them in every day
work will surely produce more meat and milk, and better
meat and milk than is obtainable by many of the methods now
in vogue.

There is a chemistry for farmers therefore that can be ap-
plied in every day life, that can produce economy oftener,
economy of labor, economy of patience, with increased crops
and products, and hence, increased happiness and content.

The report of the Executive Board was received by the con-
vention as follows:

At a meeting of the Board of Directors of the Illinois
State Dairymen’s association, held on the 16th day of December,
1887, the following officers were unanimously elected:

President —Lovejoy Johnson, Stillman Valley.

Vice President—W. R. Hostetter, Mt. Carroll.

Secretary—R. Lespinasse, Chicago.

Treasurer—Jas. H. White, Aurora.

REPORT OF OFFICERS.

PRESIDENT JOHNSON:

Gentlemen—I will say I thank you, and when you hear that
from me it means a good deal. | thank you for the honor, for I
consider it a very distinguished honor.

TREASURER’S REPORT.

Dec. Mimmoee palance On Wand. Woo. 0... lk... ¢ 833 46
« “Cash received for membership fees. IOI OO
fae) 9 Subscription to premium fund at Dair y

| SIRO Re Se ee he.) Ae ate imerae leat ts 5 00

ene to07 Membership fees ye... es ce ee 5 00

Deeeee State appropriatigmay:. 2... . 6.65.82. 500 oOo

Maret yc aes) MM Sk dig olin Cae $1,444 46
Dec. 11, 1886, Bill Doherty & Hemmens,

Printing; eee |... $ I4 50

jaa. 3, 1667, Board of secretary and re-
: porter at convention. . 14 85

254 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Jan. 5, 1887, Mrs. R. H. Kelley, report-
ing at convention pro-

CEEGIN GSS) Pian cei ea 62 00
Feb. 28, ‘“ W. D. Hoard, services. at |
3 convention... 5.4): a tee 25 00
ce Lowrie & ‘Tomlinson, print-
TOT ye ian ie eae eye 4 50
Mar. 7, “ A. E. Smith, printing an-
nual reports Dis) ne eee 140 85
BS CG Mek. Eye ieGhncey. salanya
pestawe, elena. Te ee 167 30
Nov. 30, “* R. Lespinasse, postage.... 50 00
Dec, 3, °° A. |. Albrecht & Co; prt :
Ine CEC ea ae ey We 16)
ce ee he Dairy World. 320i). oa Ozma
cng Se IX espinasse, circulars, etc 14 83
13, 1 oR Lespinasse: salatya-ooe 50 00 $ 620 18
Leaving a balance im/my hands. ..)... 237)" $824 18

All of which is respectfully submitted,
J. H. Wuire, Treas.

The Secretary: Gentlemen of the Association: “T have not
very much to say. Since I have lived, I have tried to live well,
and always aimed to make my deeds tell as well as my
words. After I took possession of the office to which the board
called me, the field seemed to need some overhauling, and I pro-
ceeded at once to work, as thoroughly and energetically as pos-
sible with the means in my possession, stirring up the dairymen
of Illinois a little to the importance of having an annual meeting
that would be a credit to the state. Through the kindness of a
great many of the dairy implement makers, salt dealers, color
dealers, etc., confined to those having representatives in our
state, and a few of the immediate neighborhood, we were en-
abled to present to the dairymen of Illinois a small premium list.
It proved enough inducement for them to bring some samples
of butter, and the result of that show you already know. ‘The
work of the secretary’s office has been quite heavy. We have
handled since the first day of last June some fifteen thousand
pieces of mail matter. The work of the office is constantly

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 255

vy

growing. It is an important necessity that our organization
should extend to every section of the state, that it-should be
made an organization of the state of Illinois in the very fullest
sense of the word, that we should have have such an organiza-
tion as will control the voice of our legislature, for upon them
we must depend for the future progress and success of this
association. I have investigated this matter thoroughly; have
talked it over with different parties, and have tried to learn the
feeling upon the question of this Illinois State Dairymen’s Asso-
ciation throughout all parts of the state. I feel satisfied that if
_ we will all put our shoulder to the wheel and make our best
effort to assist the officers of the association in the work that
they will undertake for the coming year, success will be real-
ized, At the next meeting of our association we hope to have
several thousand dairymen on the membership list and let our
legislature, which will be just approaching its biennial meet-
ing, know that we are alive and well.”

Mr. Boyd: “I move that the sincere thanks of this associ-
ation be tendered to President Johnson and to Secretary Les-
pinasse for the very able and efficient manner in which they
have discharged the duties of their offices for the past year,”

The motion was seconded and unanimously carried,

THE CARE OF FARM ANIMALS--ESPECIALLY IN
RELATION TO FOODS.

By JONATHAN Perram, Associate Editor Farm, Field and
Stockman, Professor, Hygiene, and care and managemeut of
Animals, Chicago Veterinary College:

One of the most important questions for the farmer, the
breeder, the feeder is the proper care of farm animals. Proper
feeding is of especial importance to the dairyman, for upon this
rests not only the flow of milk but its integrity, as containing
the essentials that shall make the outcome of his investment

256 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

profitable. I do not mean by this that food containing more or
less of the necessary constituents of milk will render the milk
poor in these essentials, but in proportion as the lack of all
the constituents of milk in just that proportion will be the dimin-
ished flow. ‘That is to say the milk product will be in propor-
_tion to the food, containing all the normal qualities of milk. If
our integer is less than it should be the milk product will be in
direct proportion thereto after the animal system shall have
been deprived of what it has held independent of what the food
contained. It is well known that in winter where animals do
not get sufficient food, that first the fat shrinks to supply waste
of heat and the muscle shrinks also to supply waste of muscular
action. ‘This is the key to the whole situation.

It is an axiom in the cultivation of the soil that all the con-
stituents required by the plant must be in excess, in order that a
superior crop can be grown. The same rule will apply in the
feeding of animals, where a large outcome of labor, meat or
milk is to be taken. Hence the necessity of so formulating the
food given that it shall conserve the particular requirement
sought. It is a general rule in feeding for growth that the food
given shall contain what chemists call one part of flesh formers

to four parts of fat formers. The flesh formers nourish the muscular _

development, and the fat formers furnish heat forming. material
and lubricating material for the system. In winter feeding the
fat formers—starch, sugar, gum, oil., etc., should be in greater
ratio than in summer, and for the reason that then there is a
sreater waste of heat than in summer, but at the same time the
flesh formers, the protein compounds, albumen, gelatine, or

other nitrogenous matter must be furnished in full supply, and —

both the former and the latter in just proportion, to the exposure
of the animal to cold and to the degree of muscular exercise
taken.

Let us now see what the fat of animals is composed of—sim-
ply a form of carbon.

The fat of animals is worthy of consideration. The oily por-
tion seems identical in all. The solid portion differs. In man

ee Se Se

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 257

the goose, in butter and olive oil, it is margarine. In the solid
fat of the ox, the horse, the pig and sheep it is stearine. ‘The
hair, horns, hoofs and wool of animals are largely composed of
nitrogen in connection with the chlorides, and phosphates, and
also hold about five per cent. of sulphur in the form of soluble
and insoluble sulphates.

It often becomes important to know the constituents of foods
in order to arrive at economy in feeding. Let us take milk, a
perfect food for all young animals. Why? Because it contains
all the essentials of growth in normal proportions, as taken from |
the dam, by the young of the same. species. A number of an-
alyses of cow’s milk, compared and averaged, have given the
following:

ECONOMICALLY.
WANT pite@ye, cong Ge a) EIS a er tele tne en en 86.0
SMI OUIMERS elev nie joa ct ' wre e Cn wlate ole Sele to oe 5.0
HERONS Me kk ek ce oc kc ee Ck hw he lea Uke 8.0
itm tM eine ek ok oe ek ce gals wie eS e's 1.0

“ATENEO, os big bab Ge Rake UE le eae anes 86.0
@Waseme. (2... . Sib sre fohgiath Oy Ate GO Pale Meee OR Ee 5.0
[SUNY OTEUNCETO Rasy ee eee MF) ah een ee ies
UIGENE es Sie A er ee By aa eer teem by.
WWUitietea MARCI ee kak ke ye ees ee ws See

Thus we see that the flesh formers are represented by the
caseine, and the fat formers by the fatty matters and the sugar.
The difference is simply in the two components of the fat formers,
fat and sugar both being forms of carbon, and produced from
the starchy and oil in the food. In feeding calves with skimmed
milk we have removed only the fat. This is easily replaced
with finely ground cooked corn meal, with a very little oil meal,
not oil cake, added.

In the case of feeding whey we have a far more difficult
problem. We have removed everything from the milk except
the water and a little sugar. Hence we see that a calf should
not be fed skimmed milk with mush and lin-seed meal added

258 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

until it is four weeks old, and it should not be given whey until
it begins to eat grass and oats freely.

The animal until it attains its growth requires different food
from what is necessary during the fattening stage. It should
have food rich in nitrogen as well as in starch, and in the feed-
ing of cows for milk food rich in albumen is as necessary as
food rich in fat formers.

A full ration for a working horse or a cow in full flow of
milk may be stated to be, daily, 14 pounds of grain, 1% pounds
of hay and for each 100 pounds of live weight. Thus a cow weigh-
ing 1,000 pounds should receive a daily ration of 30 pounds of dry
food. For fattening, the grain ration may consist chiefly of indian
corn, but for labor or milk the ration should be largely of oats, bar-
ley or a mixture of the cereal grains. Mixed grasses form a perfect
food, so do a mixture of well cured hay and the cereal grains.

The animal to add 100 to its muscular substance, in addition
to that consumed in daily waste, must assimilate 77 pounds of
water, 22 pounds of fibrin, with a little fat, 24 pound of phos-
phate of lime and 1% pound of saline matter. To add 100
pounds of bone it must assimilate 35 pounds of gelatine, 55 pounds
of phosphate of lime, 4 pounds of carbonate of lime, 3 pounds of
phosphate of magnesia, and 3 pounds of soda, potash and com-
mon salt.

We therefore must supply to the animal ecomy mixed foods
to give:

I. Starch and sugar ascarbon, whichis given off in respira-
tion.

2. Fat or fatty oil to furnish the adipose matter necessary
to all animals.

3. The gluten or fibrin to renew the constant waste of the
muscle and cartilage.

4. The phosphates to renew the natural waste of the bones.

5: The saline substances—sulphates and chlorides—to pro-
vide for the daily evacuations passed off by the secretions.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 259

The ox of 1,500 pounds weight consists chemically of the
following substances: 3 |
Ibs OZ.

Day GON yi siicih eke ee Ba ares 1080
EG ROVE Ce ee 140
WAGON ao acke leis vein a 5 209
INNO GEM. so) ab cigs o's s ole « 36 oe

PVE MOSPMOTUS I, 4% 0.5.56 0.40. II 6
OI et we ow es ees 20 i
Sulphur. 2.4... PERO Me ee eee sis) Ls 5
Chiorine’ ...’. Peeve desea se I 5
SOG MUO os Cee en ie I 7
Lr. C6625. oh aa ERM ois 2%
JE OUEISSIE ICO oe Ga ee aoe 6%
MAOMICSHMM sc Sc a A
SLICE! o's 06 5 ci eee Pera ar | 20 grains.

The oxygen is combined with the phosphorus to make phos-
- phoric acid; with the calcium to make lime; with the sodium to
make soda; with the magnesium to make magnesia, and with
‘the potassium to make potash.

Now, if we add the oxygen and hydrogen together we have
what? 1,220 pounds of water as one of the component parts:
_ of the 1,500-pound ox. ‘The phosphoric acid is combined with
the lime to make phosphate of lime, of which the solid parts of
the bones are made; the chlorine is combined with the sodium
to make common salt. The oxygen, hydrogen, carbon, nitro-
gen and sulphur are combined to form the fibrine of the flesh;
the albumen of the blood (or that part which forms the clot) and
the gelatine of the bones; the oxygen and hydrogen are com-
. bined to form the water, of which nearly 1,100 pounds of the
_ 1,500 are composed; and the carbon, hydrogen and oxygen are
combined to form the fat.

260 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

The substances found in the body of the ox are as follows:

los. | oz:
Water eee he er, eee Va ene 1,070
Gelatine Ui. meene eit A Baise 150
Pa ONT ae (ss GNCRGS AIR EIN Wa Me HOIALS URC. 42
Dries. oe be aes eyog teak re) ae ow ae 42 6
Pats a eo ie eis Aa adhd vette WoT cies eres 120 ve
Pais) OV scoala MR pe MO ctr mA ERA SENSE 75 10

The gelatine, albumen and fibrine are what are known as
nitrogenous or albuminoid substances. They are composed as
follows:

Car DOR iin ceca 55 Stn gianna 53-00
Py GO Sem ish. sible Siete er een teres 7.00
NidfOGen oho Mees eee eae eereeeee 16.00
COXVGEN ee cece ise ear Cine 22.50
Salone ie ee eat esi einai dates 1.50

100.00

Fat is what is known as a carbohydrate, because it consists
of carbon, hydrogen and oxygen, or really cf carbon and water,
or carbon hydrate. Fat of various animals differ but little in
composition, and generally consists of:

Canon Eom eet. hon Skis Menem meena ries 76.50
FIs ARO SEM ish. hone setae erie raae 12.00
CCC 6 See ae Meme Soin hae hid: I1.50

100.00

The skin, hair, horn, wool and feathers of animals are nitro-
genous substances, consisting as follows:

Carboy tear iti: oo). 0s Syne acer eran 51
Idvdrosemeaen)...... 3 Usha NeepoleRen ee aeee 7
INigromen Semi <.... . ia Serena ote 18
Oxygen (with some sulphur).......... 24

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 261

Each of these substances differs a little from these quantities
which are freed from fractions and given in even numbers. Such
is the composition of animals, and as has been stated, the food
must necessarily contain similar elements or it cannot contribute
to the healthful nutrition of the animal body.

Hence, the skillful feeder will not only change the food from
time to time, but also to vary the properties, he will adapt the
kind and quantity of food to the age of the animal, according to
the purposes for which it is fed. The young animal requires
especially, food rich in nitrogen, or, more properly, the protein
compounds, which contain nitrogen. To show the close identity
of these, both in animal and vegetable life, the three tables of
albumen, fibrin and casein will serve. Albumen is the chief
constituent of the eggs of fowls, and of the milk of animals.
Fibrin is the principal element of the muscles of animals, and it
forms the clot and globules of the blood. Casein is also a con-
stituent of milk. It is identical with the legumen of beans, peas
and the seeds of all other leguminous plants.

ALBUMEN.

Nema. Animal. Vegetatble.
(Carts te Bie aie nace bora. hi, 53.5 527
1B OD E015 Rae Ene ccs enn es 7.1 ye
OSE T Ja ORE Ae nee Oi Cre age 2316 23.5
INMROICUI Ee st ks ve oc Bal eg whe wich) a' 15.8 We]

100.0 100.0
FIBRIN. |

Name. Animal. Vegetable.
(Se DOT ed ee ce rt AS) a 2.0 Bee
PVGROSED. ke ek. 7.0 7.0
OREO eI ES Seco cic 6 ee 23.7 Sg eeaed
PNEROGIED |)... (06 5-5 +5 seeae. . - 16.5 16.4

I00.O I00.0

262 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

CASEIN.
Name. Animal. Vegetable.
War bom wire Aces a ae Gas 53-5
Ply dromenkeN iis viene er ey ee 7.0 7.1
Oxy Sens PEON has eee hee Mean ne tee 2277 23.4

INTRO ER Gis te ee eee ree gs 15.9 16.0

I00.0 IOO0.O0

An interesting fact in this connection is that all three of these
substances are nearly identical in their composition, and they
contain largely of that costly substance in agriculture, nitrogen.
We have shown the importance of fibrin in the muscular tissue,
and of caseine in milk. _

Albumen abounds in material for making bone, muscle, car-
tilage, the nails, claws, horns and hoofs. In fact, the horns of
animals are almost entirely composed of albumen, In the fluid
state albumen is found in the serum of blood and the whites of
eggs. Exposed to heat and air, it easily putrifies. It congulates
at 180 degrees Fahrenheit, and dry, it is brittle, transparent,
and resists decay. Besides its nitrogen, it contains some sul-
phur and sometimes phosphorus.

Now, in health, the animal may pretty safely be left to judge
for itself of what is necessary as food. ‘That is, if fed full rations
of hay and grain, it will sometimes take more of one than of the
the other; but in changing their grain rations, care must be
taken that they are not given too much. For instance, if the
ration has been a peck of oats per day, this must not be changed
to a peck of corn, but to the same number of pounds of corn as
was given of other grain. The want of knowledge in this re-
spect leads many stablemen into serious difficulties with their
stock, generally from the eagerness of the animal for a change of
food.

It will not be necessary to follow the subject farther at
present, except to give a few examples from actual practice
with the average daily gain, in fattening cattle. Here is the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 263

daily ration of forty steers, from actual practice, averaging goo
pounds, and gaining two and a half ponnds of flesh per day.
Their food was:

(MEE CCIE ea) Clea ce One ee ae eae ae 480 pounds.
ALES? - 0 Ca eae Rae S AGI ia ei Ree near tear 200 es
‘OUR TICE) OSE een ee Mente eae aaean 240 rk
TESIPZUR: 9's So Ue eae A al See ene 160 .
Weimsce@omedl Foe ee ee kw seek ces 8o ee
1,160 ee

The forty head consumed 1,160 pounds each, daily. An
average of 29 pounds each. Analytically, this is nearly a per-
fect food, but hardly up to the standard in albuminous consti-
tuents.

A more highly artificial food is shown in the following
ration fed to ten steers for ninety days, the gain being three
pounds per day, and the average weight, for ninety days, of the
cattle, being 1,348 pounds. By analysis, this would show a wide
departure from a perfect food; but the straw was cut into inch
lengths, the grain was ground and the whole mixed together
and cooked, except the hay, which was fed in the natural state.

Cooking has heretofore been supposed to assist in the more
perfect assimilation of the food. The following table shows this

ration: :
CIEL, ICICI sag keene Bie coy ag ey ee 150 pounds.
eA NRG vis ie les ES bo Coast
Ooi Ee eee FO es
Pete abs est hia be ae OS. ee 20a:
Oriame al hei. kee Se otic 200i
mibimscea meal #, 55k Memes. kk TON Eanes

poe
This would be an average of 35 pounds each head per day.
The steers averaged 1,210 pounds when stabled, and 1,485
pounds at the end of ninety days. The meal ration was 10
pounds each head for the first two weeks, and gradually

264 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

increased to 16 pounds at the end of sixty days, making the
average ration 14 pounds each, the straw in each case serving
to keep a proper distension of the stomach, thus insuring a per-
fect digestion.

I wish here to say a word in relation to cooked and espe-
cially ground food, with hay or straw, cooked all together. If
long followed with working or hungry animals it will cer-
tainly impair digestion, from imperfect salivation in mastica-
tion. Inthe case of animals that are being ripened (fattened)
for the butcher, the proposition will not hold good, for two,
three ard four months will finish the animal ready for slaughter.

To summarize the whole matter in relation to what consti-
tutes a balanced ratiou, we must remember that two leading
elements characterize all foods and give to them a corresponding
designation. These elements are carbon and nitrogen, and
the designations are carbonaceous and nitrogenous. The min-
eral elements, the ash of plants are generally found in sufficient
quantity in all mixed rations. The carbonaceous foods are those
in which the element of carbon is in excess of the proper quan-
tity for a balanced ration. ‘The nitrogenous foods are those in
which nitrogen is in excess. The balance for milk production
and for practical work ought to be about one part of nitrogen
to four parts of carbon in summer, and one part of nitrogen to
six parts of carbon in the winter, when more carbon is required
to keep up the temperature of the body. This makes an aver-
age ration consist of one part of nitrogen to five parts of carbon,
which may be considered a well-balanced fall and spring ration.
Economy in feeding, as well as the health and comfort of the ani-
mal, requires that the food given for the day should be so pro-
portioned as to afford the proper amount of carbon and nitro-
gen ana thus constitute a truly balanced ration. If each fodder-

ing is not so balanced, one foddering may balance another. To
approximate this balance requires a knowledge on the part of
the feeder of the character of the food at his command. Such
knowledge should be a part of the education of every man who
raises stock of any kind. He cannot practice true economy
without it.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 265

QUERY BOX.

RAISING CALVES ON SKIM MILK.

Methods are varied and plans abundant in this particular
line of work, |
~ An old hand in the S¢. Paul Farmer brings out a very good

~ system which he calls a way of selling butter or cheese, or
cream all the season round and turning out two good calves, all
from one good cow. How to solvethe above is the object of
this query and we excerpt the points which this correspondent
makes: |

“The plan is not my own,” he says; “I picked it up from a
capable little Scotch woman who had been raised in a good
dairy country, and began after coming to the far west to make the
money by dairying that her husband quite failed to do by grain
farming. She began five years ago with one good little cow,
some 750 pounds in weight, and will this year milk thirty-five.

She is at this minute raising over a dozen nice, thrifty growing
calves on skim milk and a bite of oats or linseed oil cake; either
will do if you cannot have both.

“For a fortnight only the calf get its mother’s milk straight.
After that crushed oats, or a few little nubs of oil cake, or both
together, in a small trough readily accessible, which it soon
begins too munch. The skim milk is warmed up morning, mid-
day and evening to blood heat. When the calf gets older it
drinks only twice a day sweet, warm skim milk, and flourishes
apace. Once the oatmeal and cake were boiled, with very
unsatisfactory results. They do much better and save a deal of
work by being used dry. Butter at 25 cents a pound taken from
the milk, is replaced with cake at 1 cent, the difference is the pay

. nd profit on well-spent labor. Good butter and good skim milk
calves is the order of business. No pot bellies and lean quar-
ters, but nice bright eyed creatures that make good heifers or
steers, and the money is flowing in all the year round, while the
herd grows bigger year by year through natural increase.”

Prof. Stewart reports that he has raised many calves from

266 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

ten days old on skim milk, flaxseed, fine pollard and oats. His
plan is to add to the milk linseed jelly, made by boiling flaxseed
in six times its bulk of water for anhour. Ordinary skim milk,
he says, contains about 0.7 per cent. of fat, and, in order to add
about 2 per cent. of fat, 514 pounds of linseed to 100 pounds of
milk should be treated in this way. Thisis to be given in the
milk at the rate of about one tablespoonful of jelly a day to each
calf 10 or 20 days old, to be slowly increased to half a pound
when the calf reaches 2 months of age. From 20 days on, a
little pollard, about a tablespoonful at first, is added, until at 60
days about 1 pound may be given. At 60 days of age he gives
a few oats, gradually increased within twenty days to 1 pound.
If milk is plenty, say 20 pounds to the calf, the 1%4 pound of lin-
seed jelly, 1 pound of pollard and 1 pound of oats with the milk
is continued during the first six months. If the milk is short
after sixty or ninety days, the pollard and oats are increased.

Another method now in vogue and well recommended is to
add linseed or cotton-seed oil to the milk. Some authorities
believe the latter is cheaper and equally nutritious. About 3 per
cent. of butter fat is removed in the cream; to replace this make
an emulsion of oil and skim milk, using the same percentage of |
oil as butter fat removed. Both milk and oil must be heated to
effect a proper combination. |

BRINE SALTING BUTTER.

In answer to this query we quote the practical experience of
A. L. Crosby who reports having tried this plan of salting for
a number of years and gives directions as follows in the /Va-
tional Stockman: ‘As soon as the butter comes, and when
the globules are about the size of millet seed or the head of a
pin, stop the churn, and if the buttermilk is not needed for use
in the house, put some weak brine in the churn—say half as
much as there is buttermilk. Give the churn a few revolutions,
then draw off the buttermilk. Put in more brine, enough at
least to float the butter, churn a little more, and draw off the
brine. Repeat until the brine runs out perfectly clear; then let
the butter drain while you are making the strong brine for salt-

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 267

ing, which will be done by dissolving as much salt in cold water
as it will take up.

Now put this strong brine in the churn in quantity sufficient
to cover the butter, and allow it to stand for a few minutes un-
til each globule of butter has a film of brine around it, and your
washing and salting is done. The salting is at the rate of one-
half ounce of salt to the pound of butter, and the butter is freer
of buttermilk, and all other adulterations, than by any other
known way of making it.

Take out the butter and put it on the worker or in the but-
ter bowl, and work just enough to make it compact and to get
out the excess of brine; then print or pack. But remember one
thing, don’t touch the butter with your naked hands in any
stage of its manufacture.”

DROUGHTS.
The protracted droughty seasons of 1886 and 1887 have called
general attention to the subject of droughts and many conjec-

tures as to its possible prevention have been advanced. We

have been well aware of the influence of forests on drought
areas, and in view of the importance of the question which
interests every land owner, we have taken special pains to secure
and take great pleasure in presenting the members of the Illinois
State Dairymen’s Association with a copy of a practical and
exhaustive paper upon ithe subject, delivered before the last
forestry congress in Springfield, by Dr. D. Berry, of Carmi, who
said:

‘A few years ago the systematic work of the United States
signal service bureau established the fact that to the southwestward
from the great lakes was a wide area of low barometic pressure
which was persistent for several months in each year—notably
during the spring and summer. ‘This area has been called the
great barometric trough of low pressure. It is in the form of an
ellipse and is about 600 miles long by 400 miles wide. This
area is subject to a great many frightful atmospheric disturb-
ances, known as tornadoes, and to occasional periods of long-
continued drought. It does not create these tornadoes, but fur-

268 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

nishes a grand field for their action after they are started on
their career from other points.

It is the object of this paper to inquire as to whether these
conditions can be modified and to indicate what appears to be
the
| SOLUTION OF THE PROBLEM.

But first we must note that this ocean or atmosphere is impelled
in all its movements by identically the same force that moves
the ocean of water, namely, gravity. All our atmospheric
movements are simply adjustments of equilibrium. 'To appreci-
ate how these movements occur, we have only to study the
analagous movements of water currents. Water runs down
hill. The air does exactly the same thing. As streams of
water flow down from the mountains into the valleys in well
defined channels, just so do the atmospheric currents move
down from areas of high pressure, and are guided by the con-
figuration of the lands over which they flow. This is the sim-
ple problem, but it is generally rendered complex by the
intervention of other factors. The states of Indiana, Illinois,
Iowa, Missouri and eastern Kansas, when considered in relation
to sea-level, occupy a very low position. Any disturbance of
the atmosphere above them, from whatever cause, either from
shifting up by sun heat or a movement to supply the needs of
other regions southeastward of us over the Atlantic would —
naturally lead to a flow of air from the higher lands westward
of us. ‘The rapidity and volume of this reinforcing stream will
depend on two causes: First, the declivity of the hill down
which it comes and the size of the space to be filled up. We
can measure this descent, which has two elements, one of alti-
tude and another of pressure. We can also measure the space
to be filled—the barometer shows this without fail. |

IN THIS LOCALITY

whenever we have an area of low pressure—which is nearly
constant in the months of May, June and July—we must expect
the equilibrium to be restored by an in-rush of air from the

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 269

plains to the southwest and west, which lie about 5,000 feet
above us. At other seasons of the year, or during the fall and
winter months, when the area of low barometer is southeast of
us, over the Atlantic, the reinforcing currents will be from the
northwestern high plateaus. When we look for the cause of
this great barometric trough of low pressure, we find it due to
two causes: The nearness of the great lakes and the natural
consequence of the sun’s heat upon them; and second, to the
added fact of immense cultivation. ‘There is no spot on the
globe that presents as many consecutive square miles of
ploughed land as this barometric trough. During the tornado
period a bird’s-eye view of the area would show thousands and
thousands of square miles of plowed land prepared for corn, or
only sparsely covered with oats or wheat; there is no vegeta-
tion to fix the sun’s heat in permanent forms, and as a conse-
quence this heat runs riot and rampant in the atmosphere. By
reason of its reflection and radiation from the water soaked
ground and lake surface, it lifts vast columns of vapor laden,
heated air, that trend away to the northeast, to part with their
vapor and dissipate their heat, thus following the general law of
all super-heated streams of air and water, the world over, to
flow away from the equator, only to return to it by well estab-
lished ways as colder streams. ‘To preserve the equilibrium or
to restore the lost balance caused by this uplift, a demand is
made on the atmosphere of adjacent regions.

“ But why is it that the country lying to the south and west
mainly supplies this demand? It is from the fact that during the
prevalence of this barometic trough the atmospheric currents
supplying the region come mainly from the south, being set in
motion over the Gulf of Mexico by just such mechanism as pre-
vails over the great lakes; and these currents from the south
are reinforced by other currents from the great plains westward,
giving a resultant in the southwest winds. ‘These causes are
too complicated and intricate to be dwelt on in this paper. Our
interest is mainly with the westward factor in the problem. To
fully appreciate this we must get a substantial understanding of

2470 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

the physics and characteristics of the western atmosphere gen-
erally.

“This subject was presented in such a terse and concise

manner by Capt. Silas Bent, of St. Louis, in a paper read by
him before the Cattle Growers’ convention, held at St. Louis in
1884, that I cannot do better than to quote it. He said in sub-
stance: —
“The western winds, dry and cold from the steppes of Asia,
in their passage to North America over the Kuro Simo, or
equatorial current of Pacific, take up an immense amount of
heat and moisture, reaching our shores saturated with vapor.
They find an inlet to the land when the Cascade range breaks
down. Flowing eastward they let down their moisture on the
dome of the continent and furnish the water supply for our whole
system of majestic lakes and rivers. But a different fate befalls
those winds that enter the country south of Oregon. Here they
are thrown against the western flanks of the Sierra Nevada,
where they are robbed of their moisture and thus descend, cold
and dry, on the plateaus of Utah and Arizona. In this condition
they move eastward, with just sufficient moisture to answer the
needs of vegetation on the slopes, and to whiten the crest of the
Rocky Mountains. After this total depletion they reach the
plains of Colorado and New Mexico. In this condition of dry-
ness, but with their heat being constantly augmented by radia-
tion from the parched, plains, they keep on their movement east-
ward.

“ Now, if you will notice, this barometric trough of low pressure,
covering the states of western Indiana, Illinois south Wisconsin,
eastern Iowa, Missouri, and eastern Kansas is not much more
than at

GOOD DRAINAGE HEIGHT
above sea level, and is very low when compared with the plains
westward, that tower 4,000 and 5,000 feet above it. When this
fact is fully appreciated, in conjunction with a knowledge of the
physical law that, like water, the air never moves until a way
is opened for it and a demand made on it by gravity, we can

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 271

easily see how the air from the western plains will pour down
into this barometric trough to equalize the pressure. The data
gathered so far is not sufficient to warrant the conclusion that
the prolific cause of our tornadoes, during May and June, is the
inrush of these western cold, dry currents to the partial vacuum
of the barometric trough, yet we have enough data on which to
ground such an assumption. But when we come to consider
the effect of these winds in the midsummer months, when, in
their passage over the arid plains, they have changed their
character from cold and dry, to hot and dry, we stand on surer
ground. We know that when these winds join with the vapor
laden air currents from the south, four effects are produced.

First—A change of direction of the combined currents from
south and west to the northeast.

Second—-A diffusion of the vapor borne on the southern cur-
rent among the hungry air from the west.

Third—A general lifting of the combined currents by the
great increase of heat from the western current.

Fourth—This increase of heat gives the combined current a
firmer grip on its moisture and floating higher, as we have seen,
enables it to carry this moisture further to the northeast, causing
excessive drouths along its route.

Is there any way to change this condition?

There is a remedy, simple and practical; but from the nature
of the case, immense in its application, and to succeed must de-
pend wholly on the intelligent, comprehensive co-operation of
the states interested. These western winds must be tempered
with moisture. But how? We have seen that their natural
base of supply for moisture is the Pacific ocean; that in their
passage eastward they leave a great amount of this moisture, in
the shape of snow-fall, along the crests of the Rocky mountains.
This snow-fall must be utilized for irrigating purposes along the
eastern slopes of these mountains. This is

THE PLAN OF ATTACK.

on the western side of the arid region. ‘The instrumentality on

272 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

the-eastern side must be the plough, advancing westward from
the humid areas. I think there is now no question but that the
steady advance of agriculture toward the southwest, in Kansas,
during the past ten years, has projected the rain belt in the same
directions. ,

“Under the old conditions of prairie sod the rainfall found
an immediate passage into the drainage channels, leaving little .
or nothing to be returned to the atmosphere. Under the new
conditions of the pulverization the soil is converted into an
Immense surface reservoir for the retention of the rainfall. I
believe that this problem of tempering the western winds with
moisture will, in time, be solved by the exigencies of our civili-
zation by systematic field and forest culture, but it can be hast-
ened by intelligent inter-state action. Let me show you what pri-
vate enterprise 1s doing in Colorado, and I wish you to note its
rationale: A company has tapped the Platte river in the Platte
river canyon and by boring through a mountain brings the
stream out on a high plateau of arable lands. The supply
canal for these lands is about 80 miles long and is calcu-
lated to furnish water for 200,000 acres of ground. Under
the old condition the surface of the Platte exposed for evapor-
ation for this distance was not much over three square miles.
This plan gives it an evaporating surface equal to nearly 200
miles. But we must measure its evaporating capacity by the
area of the land that is irrigated.

A more just approximation would be reached by calculating
the combined superfices of the leafage that the land sustains.
The plant roots appropriate the water, and the leaves give it to
the air around them. So that we see in this the fact that an
irrigating ditch not only waters the ground, but practically
pours that same water indirectly into the atmosphere if that
ground be cultivated. It will readily be seen how every enter-
prise of this kind brings about a modifying influence, tending to
laden the atmosphere with vapor. The facilities for extending
this work are as yet barely comprehended.

Of one thing we may rest assured, the future of those states

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 273

and territories along the eastern slopes of the Rock mountains
will see to it that not a drop of available water or snow-fall will
be allowed to go to waste. There are thousands of places
along these eastern slopes, in the narrow-mouthed gorges and
canyons, where retaining dams can be built that will hold back
the water from the melting snows in permanent lakes that shall
form vast reservoirs available for purposes of irrigation. The
cost of such dams should be slight compared with the wonder-
ful results that would be accomplished. ‘These results are not
alone the climatic condition to be affected eastward, but are
more far-reaching.

“¢When you reflect that all the devastating inundations of the
Missouri and Mississippi rivers are mainly caused by the melt-
ing snows among the eastern slopes of the Rocky mountains,
perhaps you will believe with me, that if all the money that has
been expended on the levee system of the Lower Mississippi
had begn spent in building retaining dams to hold back this
water from the snow-fall, we would have a Mississippi controll-
able without levees and regular showers on the arid plains; and
you may also gather what I mean when I speak of intelligent,
comprehensive interstate action in the premises. But rest as-
sured that it is only by such means as is here indicated that
forest growth on the plains can be secured, and you can only
hope to map out the general plan. The details

MUST BE LEFT TO EXPERIENCE.

“You gentlemen of the Forestry congress must realize to
its fullest extent this fact. Your labor and deliberations, your
educations and deliverances will avail you nothing until the
people shall have become generally enlightened as to the prin-
ciples on which your work is based.

“Intelligent co-operation among the states such as alone will
accomplish your end must first be prompted by the people at large.
This is as it should be and is in accordance with the genius of our
government. But you must first educate the individual into the
belief and practice of this maxim: ‘Thou shalt not benefit thy-

274 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

self at the expense of thy neighbor.’ And further, a conserva-
tive, business-like interest for the general good in carrying out
provisions when it shall be said: ‘The wilderness and the soli-
tary place shall be glad for them, and the desert shall rejoice
and blossom as the rose.’ He must be led to see that in the
grand economy of nature there are no waste places, that he can-
not tamper with those he considers such without positive injury
to more highly-favored regions.

“It is necessary that such a sympathetic spirit may be created
and fostered as will lead men in different parts of the country to
see and feel that their interests are most intimately commingled
and dovetailed together. For instance, when the farmer of
Wisconsin or northern Illinois reads of a two or three years’
drouth in Texas he must be taught to see that he has a direct
interest in that fact, and that it closely concerns him. If this
farmer is too old to learn then teach his child the fundamental
principles of atmospheric law. First tell it what the father al-
ready knows by experience that nearly all the rainfall necessary
to give him an abundant harvest comes on the vapor-laden air
currents from the southward; show him that these air currents
carry moisture in direct proportion to the heat they bear; ex-
plain to him how these currents traveling northward freighted
with blessing for him are liable to be influenced by two very
potent causes that effect his weal or woe; that when they pass
over the arid regions of Texas their heat is augmented by radi-
ation from the parched earth, and by this means they take a
firmer grip on their moisture, float higher and carry their bur-
dens farther to the north, or, bemg reinforced by the the west-
ward winds hot and dry from ,the plains, their moisture is
diffused in that hungry atmosphere, and the combined currents
carry it to indefinite distances northeastward. Again, show
him that he cannot have something out of nothing; that the
highway robbery plan of taking from the forest, the field and
the air all their benefits, giving nothing in exchange, is pernici-
ous in every respect; that here, as everywhere else, “‘ Honesty
is the best policy.”

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 275

“Once let the northern Illinois farmer understand that, under
normal conditions, these vapor laden air currents from the south
spill out their moisture in local or general showers many times
along their route, passing onward to recoup their water by
evaporation from the earth along their pathway, and that under
the old conditions of marsh and wet lands they found plenty of
it; but now, when thousands of square miles of these same lands
have been ditched and drained with tile, the air goes on hungry
and impoverished for lack of vapor and with no promise of
refreshing showers for the waiting lands along its course. When
he realizes this fact he may be led to see that perhaps it would
be good policy for the state to own and control those waste
places and keep them as such for the general good. And, per-
haps, seeing this, he might be willing that the grand state of
Illinois should take some steps to act in concert with other states
in an attempt to mitigate the hot dry winds from the west by
pouring into them moisture through the agency of belts of tim-
ber trees, even if the state did have to spend some money to
keep the trees alive by boring a few artesian wells.

WILL IT PAY TO COOK FOOD FOR CATTLE.

This, according to the expériments of Prof. Stewart, depends
upon the number to be fed. He says, as the result of his ex-
periments, that he believes in it. He took twenty steers, placing
half of them on one side of the barn and the rest on the other.
To one lot he fed three bushels of corn meal per day and dry
hay. To the others he gave one and a half bushels of meal,
which was mixed with six bushels of cut hay, and the whole
cooked until it was soft. He continued feeding in this way for
three months, and found that the lot of steers fed on cooked
food gained as well as the others, and when all were killed the
butcher said that the meat of those fed on cooked food was
better than that of the others. According to this experiment,
there was a saving of one-half in the meal used. Prof. Stewart
says that he has never found a gain of less than thirty per cent.
in his experiments with all kinds of stock. A ration made up

276 ILLINOIS STATE DAIRYMEN’S ASSOCIATION,

of 3 pounds of fine middlings, 1% pounds of pea-meal, 1%
pounds of oil-meal, and 10 pounds of cut hay, 16 pounds in all,
cooked together, he found produced as much as 24 pounds of
the same food fed in the same proportions, but not cooked. He
cooked hay and fodder for two hours, until the fibres became
soft, making thorough work of it. The expense of the work
will not warrant its being done for a small number of cows, as it
costs as much to cook for ten head as for thirty. He was con-
vinced that it would not pay to cook the food for a herd of less
than fifteen or twenty cows, and the larger the number, of
course, the greater the saving, which he and some others have
placed at full one-third in the amount of food used:

The convention adjourned to meet at 7:30 P.M. the same day.

ae ee

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 244

THIRD DAY—EVENING SESSION.

The convention met pursuant to adjournment a 7:30 P. M.

The report of the committee appointed upon the question of
dairy exhibit at Chicago was submitted as follows:

WHEREAS, For the best interests of the dairy in the north-
west it is evident that an annual dairy exhibit should be made
at Chicago, and upon as nearly a national basis as possible;

Wuereas, The Illinois State Board of Agriculture affords
the only available opportunity for such an exhibit in connection
with the American Fat Stock Show; |

WuereEAs, The immitation butters having usurped the
agencies provided by the state for the express purpose of pro-
-moting the interests of the productive industries; and the fact
that butterine and oleomargarine are not products, neither are
the compounders of the same producers in the sense required
by law and in harmony with the duties of the State Board
of Agriculture. !

Therefore, be it /resolved, That this, the Illinois State Dairy-
men’s Association, in convention assembled, recommend that
measures be taken in this, and a request be made that similar
action be taken in other states, in view of making an exhibit of
dairy products commensurate with this great American indus-
try at the Fat Stock Show in Chicago in 1888, and thus assert
our rights as legitimate producers in a leading industry;

W.R. Hostetter,
MiILTon GEORGE,
Cuas. H, WILzur.

The report of committee was adopted.

Music, “ Medley”—Male quartette; Messrs. Cogswell,
Frazer, Davis and Miles.

278 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

Reports of the committee appointed to report on creamery
account books was submitted as follows:

We, your committee, beg leave to submit the following re-
port:

The creamery account books, consisting of Fargo & Co’s.
Patron and Drivers Book, Creamery Register and Ledger, An-
drews & Burnaps Dairy Cream Record and Cream Pay-Roll, Les-
spinasse’s Cream Account and Patron’s Book, Harrison’s Cream-
ery Ledger and Check Book, were examined, none of which we
think adapted to each and every creamery, but all have their good
qualities and with the above to select from we think any cream-
ery can find such books as suit it best.

Respectfully submitted,

J. Y. SAWYER,
J. B. BERTOLET,
EK. E. CHESTER.

The report was adopted. ,

Mr. Periam moved that a committee of three be appointed
to take action with reference to making an exhibit of dairy prod-
ucts at the Fat Stock Show in Chicago in 1888 and call a con-
ference of other states interested in dairymen to advise upon this
matter and secure united action, which motion was carried and
the following committee appointed by the chair:

Hon. Jonathan Periam, Chicago.

Hon. E. E. Chester, Champaign.

Hon. H. B. Gurler, DeKalb.

- Music, “Down by the Sea”—Capt. E. T. E. Becker.

EDUCATION OF FARMERS.

Jacos Grossman, Lanark:

It affords me great pleasure to have the honor of taking part
in these interesting and profitable meetings.

The opportunity of hearing persons of such marked ability
and culture is, indeed, a rare treat to all who have availed them-
selves of that privilege.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 279

It is a pleasing thought to a humble farmer to know that
there are not a few of his brother farmers that are able to rep-
resent him; not only in conventions of this kind, but also in the
halls of legislation. Yet it is a deplorable fact that the farmer in
general is not as well educated as the manufacturer, successful
merchant, banker and railroad manager. The all-absorbing
question with the average farmer is how to better his condition
financially.

After three years of short crops and low prices, in many
instances, the bank account has been supplemented by the much
dreaded mortgage.

How to grow better crops, how to improve his live
stock and sell at remunerative prices, so absorbs his mind that
he forgets to look after that which is worth vastly more import-
ance than large crops, fine stock, or fertile farm, namely, the
education of himself and his family.

The storing of the mind with useful knowledge pertaining
to the business of the farm is just as indispensable to the success
and prosperity of the farmer as a business education is in any
department of business or a professional education to a clergy-
man, physician or lawyer.

Has the farmer made use of the opportunities that are ever
before him to educate himself as men are educated in these enter-
prises? |

The success of the farmer is the sure measure of-success for
all other enterprises.

Is it not very important that he should be qualified mentally
as well as physically to make his success more sure in the future
than it has been in the past? Agriculture has kept pace with
civilization.

Does the farmer deserve all the credit for the progress?

The inventor and mechanic deserve the gratitude of every
farmer in the land for the improvement in agricultural imple-
ments used in the cultivation of the soil and harvesting its prod-
ucts. The agricultural press, farmers’ institute, dairymen’s
association, are doing more practical work in one year for the

280 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

bettering of the manual and mental condition of the farmer than
has been done in a decade.

Do all the farmers take or borrow agricultural papers?

Have all the farmers of northern Illinois attended this dairy-
men’s convention?

Am I not safe in asserting that less than one-fourth of even
the farmers of Carroll county have availed themselves of the
opportunity of learning in a few days, what has cost years of
hard toil and mature experience?

The intelligence and ability that have characterized these
meetings is indicative of better days in the near future for the
farmer.

It is gratifying to know that at least one branch of agricul-
ture can be conducted successfully by co-operation.

May we not earnestly hope that the day is not far distant
when every department of agriculture in this great common-
wealth will be thoroughly organized for effective and intelligent
work in everything pertaining to our welfare and prosperity?

I am happy to say that in every community there are intel-
ligent farmers that are educated, and well informed in Syeny
department of their calling,

But it is the education of the farmer in general that is de-
manded by the active and intense competition of the financial
world. :

To accomplish this we must begin with the education of me
child. ‘The adage that the child is father to the man is verified
by the truths of history. We boast of the privileges our chil-
dren have in the country schools. With pride we point to the
many school houses in the valleys and on the hill tops.

Let us compare the privileges of the farmers’ children of this
county, in the ungraded or country school, with that of the
graded school in the towns or cities. The same law of pro-
gress that applies to the child in the one is equally applicable to
the child in the other.

Twenty years ago the teachers of the town and country

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 281

schools were paid equal wages, or at least they received the
same average salary.

The present system of conducting the graded schools has
raised the salary to an average of $50.00 per month, while in
the ungraded schools the average is $30.00.

In the towns and cities, superintendents and principals are em-
ployed, who spend much of their time in supervision of the
schools under their charge; also holding weekly meetings for
the benefit of the teachers, giving instructions, advising, consult-
ing and discussing matters and subjects pertaining to the better-
ment of the schools.

Compare this system with the one in vogue in the country
schools. One or two visits per annum from the county super-
intendent is all that can be expected. It is an exception to hire
an inexperienced teacher in the graded schools. He must be
one of tact and skill, who has taught for some years with ap-
proved success before he is entrusted with so important a
position.

In the country schools the directors usually employ teachers
without regard to special fitness or experience. As there are
usually about five or six applicants for each school it is an easy
matter to employ a teacher at low wages, the lowest one usually
getting the position, dwarfing some of the opportunities that
would result beneficially to the school.

Out of 36 teachers employed in the graded schools 23 hold
first- grade certificates. Out of 104 teachers in the country
schools ro hold first grade certificates.

The charity of this manner of hiring teachers is the only
commendable feature. The country school seems to be the
favorite place for teachers to learn to teach. In addition to all
this the graded schools are well supplied with libraries and
apparatus for imparting instruction in the easiest possible man-
ner. The libraries of the graded schools contain 1,500 volumes,
one for each pupil. Those of the ungraded contain but 100, one
volume for every 28 pupils, or rather 28 pupils for one small
volume.

282 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

These existing disadvantages must be removed before the
ungraded schools can stand on an equality with the graded.

With the comparative and statistical difference it seems al-
most impossible to believe that 75 per cent. of all the great and
noted men of the present century have come from the farmers.
This is now a matter of history.

With such facts before us what are the possible accomplish-
ments of our boys and girls if their opportunities are on an
equality with the pupils of the graded schools. It does seem
that the warm sunshine of the summer, and the cold winds of
winter coupled with hard toil, have given to the farm laborer
a strong body and a determined will, to accomplish almost
whatever he desires.

With this great physical development on the one hand, and
the advantage of a good school on the other, we would make
strides in progress that no other class has ever done. It is not
advocated in this paper that it is essential to pay the teachers of
the country schools the average wages of the graded schools to
secure an ordinary country school education. But I do advo-
cate township organization by legislation. Until this is done
directors of the several townships should hold meetings and
adopt a uniform system of wages discriminating in favor of ex-
perienced teachers holding first grade certificates—thereby
securing a larger per cent. of teachers that are competent and -
qualified to teach the sciences to the advanced pupils.

As much of our culture, our knowledge of right and wrong;
of what is proper and improper, comes from our reading, it is in
place, and our duty, to see that our pupils in school and our
children at home are furnished with at least small libraries.

The child naturally loves to read, and will spend hour after
hour poring over some interesting story bcok or biography. If
we furnish him with the right kind of books it will develop in
his young mind a thirst for knowledge.

The reading of good books will not only make the children
wiser, but also keep them eut of much evil, and make them hap-
pier and better throughout their whole lives.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 283

Can a parent or patron find any work more important or
more blessed than this? Is it not worthy of thought and time?
No study is so useful in the formation of character as reading.
In books children see great and neble deeds being done by be-
ings like themselves; and they cannot resist the desire to do like
deeds. This cultivates the will, forms character, makes men.

Music, “I Fear No Foe”-—J. G. Lumbard.

CREAM SEPARATORS.

By D. T. SHarpuess, Philadelphia, Pa.: |

Mr. President, Ladies and Gentlemen of the Association:
The history of the centrifugal process of skimming milk has
been written by abler pens than mine, but at the request of your
president I have jotted down a few points in regard to the be-
ginning of this process of skimming, and further shall endeavor
to give some good reasons why no creamery man handling
whole milk can afford to use any system of setting and skim-
ming by hand, and right here let me say that in my opinion the
whole milk system is the only true system for creameries in
close competition to pursue. About fifteen years ago the first
experiments were made in Germany to determine if it were
possible to separate cream from milk by the centrifugal process.
It is a well known fact that the specific gravity of milk is slight-
ly. greater than that of cream, and it is also well known that it
is this difference in specific gravity that causes cream to rise
on milk when set.in any ordinary way. By the centrifugal
ptocess this difference is increased a thousand-fold, and the
cream rises just that much quicker.

The first device for this experiment was two vessels sus-
pended on either end of an arm that was made to revolve longi-
tudinally at a high rate of speed. ‘The milk was placed in these
two vessels and the machine set in motion until the proper
speed was attained, when it was allowed to stop gradually and
the separation was found to be complete.

284 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

This simple experiment proved the correctness of the THeony,
of separating milk from cream by centrifugal force..

Soon after German investigators constructed a vessel to re-
volve upon its own vertical axis, in which the milk to be sepa-
rated was placed. This machine was set in motion, and again
when the proper speed was attained the separation was found
to be complete. When the separator came to rest a fresh sup-
ply of milk was placed in it and the operation repeated.

The difficulty connected with this machine was that with
each lot of a few hundred pounds of milk the machine had to be
stopped and started, thus occupying much valuable time.

The problem which now presented itself was to construct a
device or attachment to this separator by which a constant sup-
ply of new milk could be run into it and the separated products
be removed without injury while the machine was in motion.
Many plans were used and attachments tried, but none were
entirely successful until Dr. De Laval, of Stockholm, Sweden,
conceived the idea of attaching a pipe directly to the separator
that would revolve with the bowl, and at the same time carry
off the skim milk as fast as it was produced.

A much more difficult problem was the discharging of the
cream in such a manner that it would not be mjured. This has
been accomplished in but one separator as yet. Inthe machine
I refer to the cream is allowed to flow over the edge of the sep-
arating bowl ina very fine stream; the air acts as a cushion
upon this stream and brings it to a gradual standstill, when it is
caught in a pan especially adapted for the purpose.

About the same time that Dr. De Laval was, making his
investigations, a firm in Denmark were also experimenting upon
the line of skemmzng the milk and cream from the separator by
means of sharp-pointed tubes, so arranged as to take up the
products of separation from the inner periphery of the moving
bowl. ‘These experiments were further continued by Mr. Wes-
ton, of Boston,.Mass., and the outcome was the present Danish-
Weston centrifuge or separator as it known in this country.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 285

Why should the separator system be used in preference to
any other for securing the cream?

The first great advantage claimed for the centrifugal process
is the increased yield of butter secured. Careful experiments
have been made, more particularly in Sweden, Denmark and
Germany, with regard to this point, which prove that an in-
creased yield of from ten to twenty-five per cent is realized over
any other process. ‘T’o creamerymen who are handling from 5,000
to 25,000 pounds of milk per day, this means the difference be-
tween profit and loss in the conducting of their factories. In
addition to this gain in guanizty the superior guality has come to
be acknowledged in the best markets of the country, and to-day
your secretary read a list of premiums awarded to butter on
exhibition at this meeting, and the first premium for_best butter
made in the state of Illinois, at a whole milk creamery, was
awarded to butter made from cream separated by one of Dr. De
Laval’s separators. Asa further proof of the superior long-
keeping qualities of butter made by this process, I would say
that the first premium for June made butter was awarded at the
Fat Stock Show at Chicago to J. Colvin, of Kingston, IIl., a
user of separators. Also nearly all the fancy butter that brings
the fancy prices of 75 cents to $1.00 per pound is made from
separated cream.

Again, in regard to the value of the skim milk from the sep-
arator for feeding purposes, as compared with the stale, sour
milk of the setting system, we have the authority of Miller &
Sibley, one, if not the largest of the firms of breeders of Jersey
cattle in this country, to sustain us in saying that the fresh, sweet
milk from the separator is worth fifty per cent. of the whole milk
for raising calves. Not that it contains fifty per cent of the nutri-
ment of whole milk, but that with a slight addition of nitrogen-
‘ous matter in the shape of oatmeal and bran, it furnishes a per-
fect ration for the growing calf. Prof. Henry, of the Wisconsin
experimental station, also adds his testimony as to the value of
sweet skim milk for feeding hogs. In one of his bulletins he
says that in no case has he found it worth less than twenty-five

286 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

cents per hundred pounds, and in some cases as high as forty
cents. These differences were caused by the different methods
of feeding it.

Again, the separator has been introduced in several sections
of the country where the cream gathering plan is in vogue. The
plan is as follows: The proprietors of a central factory estab-
lish separating stations at, points convenient for their stations to
deliver milk. The skim milk is taken back in the same cans
that the whole milk was brought in. The cream gatherers from
the main factory collect the cream from the various stations every
day in a much fresher condition than could possibly be attained
by any other process.

To private dairymen handling the milk of from twenty to fifty
cows, the separator system presents many advantages. It ena-
bles him to handle his milk and cream with much less labor,
securing a much larger yield of butter, and making his skim
milk of double the ordinary value of skim milk. Having but
the cream to take care of after the separation has taken place,
he requires less can or vat room to hold his cream for ripening,
and it enables him to churn twenty-four hours earlier than he
could if he had to wait for the cream to rise by the natural pro-
cess. In this way he avoids many of the dangers from contam-
ination by atmospheric and other impurities.

Within the past few months a new device has been placed
upon the market known as the turbine separator. ‘The machine
is operated by steam direct from the boiler, no engine or power
of any kind being necessary. Hand power separators, in a vari-
ety of forms, also are making their appearance, enabling the
small dairymen to compete with the creamery in making fine
butter without the outlay of a large sum of money. This is
essentially an age of improvement, and the dairyman or factory-
man must keep up with the procession by adopting these new
processes and inventions, or be left entirely out of the race. ‘The
best is none too good for our people, and the dairy products of
this country must improve in quality to meet the demand for

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 287

fine goods. Butter is sold on its merits in ‘the market, and he
who makes the best will be the successful dairyman.
Yours respectfully,
D. T. SHARPLEsS.

PRESENTATION OF SPECIAL PRIZES.

The Secretary: ‘Ladies and Gentlemen, Members of the
Association: One of the highest privileges which has fallen to
my lot during this week, one of the greatest pleasures which I
have kept in reserve, was that of presenting in the name of the
exhibitors at the American Dairy Show a token of appreciation
of the efforts of our young in bringing themselves to the front
in this great dairy work. I am here to say to you, and I am
proud, and at the same time I believe the dairymen of Illinois
wil! feel proud with me, that the scoring upon the Dairymaids’
Class of 1887 is such that it will be a matter of great attention
and nicety of details for the dairymaids of the following years to
equal it. The score of the first premium of the Dairymaids’
Class is a score that many of our best dairymen have been try-
ing to attain, and a score that a great many have not attained;
and it is so much better and so much an occasion of congratula-
tion and encouragement to us that the young ladies who entered
in that class are all below the twenties. Mr. Bailey, will you
present to your niece, in the name of the Illinois State Dairy-
men’s Association, this watch, and with it this list of the friends
of the Dairy, who present it to her?”

Mr. Bailey. “I will accept it with many thanks in her be-
half.”

The Secretary. “Mr. Hostetter, the people of Mount Car-
roll have not been backward in taking a hand in this show of
the Illinois State Dairymen’s Association, and Messrs. McKen-
ney Brothers have offered a set of knives and forks for the best
pail of butter made in Carroll county. I am happy to say that
it falls to the lot of one of our tried and trusted dairymen, your-
self, with a score of ninety-two points.”

288 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

W.R. Hostetter. “I will say to the citizens of Mount Car-
roll and vicinity that the tub of butter that took this prize will
be in the postoflice to-morrow with a package of crackers and
these knives, and you are all invited to take a lunch.”

Vocal duet, “ Venetian Gondola,” Misses Hostetter and
Mackay. :

The President: “We have been in session here several
days and we have but a few minutes left, but we would like to
hear from some of our friends in those few minutes and have a
sort of experience meeting. Some of you did not hear Prof.
Lazenby, of the Experimental Station at Columbus, Ohio, in his
talk to-day. We would be glad to hear a few words from him.
Tell us a story, Professor.”

Prof. Lazenby: “Iam a very poor story teller, but I am per-
fectly willing to express my pleasure and appreciation in visit-
ing this part of the state of Illinois. It is possible that many of
us have not learned in this meeting a great many things that are
entirely new, but I believe that we have all received a sort of
awakening, a stimulus to renewed effort, that will do us a great
amount of good. You all know that in this age and day the
social effect of all institutions is one of the most powerful. We
know that the churches, where they have kitchens and a good
deal of sociability, are the most lively ones, and in any institu-
tion, no matter how zealous and earnest the work may be, if
they lack this element of sociability they are sure to lose ground.

Now, I repeat again that it affords me very much pleasure
to meet here the citizens of this part of the state of Illinois. I
am originally from New York state, myself; I was not born in
Ohio. It is said that some men are born great, and others are
born in Ohio; I was not born in Ohio, but I moved there just as
soon as I could, and I call myself a very good Buckeye now.

I want to say this: Next: year, as some of you are aware,
we celebrate in Ohio our first centennial. It is one hundred
years since Ohio was first proclaimed as a territory, and prepar-
ations are being made now for a very grand celebration there.
This celebration is to be held at Columbus; I believe there is to

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 289

be a sort of a side show at Cincinnati, but our people of Colum-
bus don’t think very much of what is going on at Cincinnati, I
can tell you, however, that beginning about September 6th next
year, and continuing until about October 2oth, we expect to cel-
ebrate a grand centennial; we expect to have a grand exhibition
showing the agriculture and horticulture of the state, and I pre-
~ sume there will be a fine display of dairy products. There is to
be one week set aside as a sort of a military week, one week
devoted to education, and one more week is to be devoted to
agriculture and horticulture. In closing I will simply extend to
you a very earnest invitation to visit Columbus at that time
especially, if you can’t do it before, and we will see that you
have a good time.”

Mr. E. E. Chester was next called upon by the president,
and responded as follows:

Mr. E. E. Chester: “ Wr. President, Ladies and Gentlemen:
I regret very much that any member of the much persecuted
State Board of Agriculture has to appear before you to say a
word in its behalf, and I assure you that there is one question I
shall not attempt to say anything upon, and that is the butterine
question. Some thirty odd years ago, as you all know, there
was organized what is known now as the Illinois State Board of
Agriculture, and that Board, as you know, has held an annual
fair in the state of Illinois, with what success you are all well
acquainted. Some eleven years ago it came into the mind of a
gentleman whose name is a household word in Illinois, that the —
State Board of Agriculture was not doing all it might do towards
advancing the interests of agriculture in the state of Illinois. He
addressed a letter to the then President of the State Board of
Agriculture, outlining a plan by which additional work and addi-
tional advantages might be brought to the agriculturalists of Illi-
nois. That gentleman is Prof. Morrow, of Champaign, who has
the honor of being at least the father of the Fat Stock Show.
This exhibit was organized ten years ago under very difficult
circumstances, and it is an absolute fact that to make a credita-
ble show in the first Fat Stock Show it was a necessity to go

290 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

down to the stock yards and have a lot of hogs brought up and
put into the show to keep up appearances. Well, from that
small beginning, beginning, too, without any means, without any |
appropriation, without any funds in the treasury to back this
thing up with, you know something of the dimensions to-day to
which this show has come. You know that just a few weeks
ago we closed one of the finest stock shows that has ever been
held in America; the horse show was certainly one of the grand-
est that ever was held on this continent.

Some four years ago it struck an individual member of the
board that, now, a great deal of work had been done towards
advancing certain interests; that there were interests that had
been neglected, and one of the neglected interests was the dairy
interest of Illinois, and when the subject was presented to the
board it brought great astonishment when it was discovered
that the milk product of the cow in the state of Illinois was
bringing more money into the pockets of the people of Illinois
than the beef product, and the members of the board looked
with astonishment when these figures came before them, and
many absolutely denied them and demanded proof, but the proof
was forthcoming in statistics and they finally cheerfully admitted
that the milk product of the cows of Illinois was a more valuable
product to the people than the beef product, bringing in more
money year by year. After conceiving this idea they decided
that it was possible for them to do something towards advancing
the dairy interests of Illinois; to be sure dairy cattle had
been shown, the Northwestern Dairymen’s Association had
been permitted to make an exhibit, but nothing else had ever
been done towards advancing this great interest of Illinois. In
the course of time this idea was matured and three years ago
the board announced a premium list, backed it up with an
abundance of money and held what was known as the first
dairy show, under the auspices of the Illinois State Board of
Agriculture, and that was, 1 assure you, a very large exhibit.
A gentleman who has been familiar with dairy shows on this
continent for the last fifteen years assured me that it was the’

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 291

largest exhibit of dairy implements and dairy products that ever
had been held west of the Alleghany mountains, which I
thought was pretty good for the beginning.

That show encouraged our board to continue and they held
another show last year. To the observing public that show
was not a representative show of the dairy interest, and yet it
better represented the dairy interest of Illinois than the first
show. It was discovered in the first show that the exhibits
were too large, we demanded that they bring too many pack-
ages to represent an exhibit, and as we had unfavorable weather
all the week, there was a large per cent. lost to the exhibitors
in the value of their goods, and we decided to make the exhibit
a smaller one in one respect, that a single package might rep-
resent any factory, creamery or dairy, and then the dairymen
of Illinois could come there and examine the product after they
had been scored and compare with other products; the student
of dairying could go there and study the samples, but I am
sorry to say that I have been very much astonished and disap-
pointed that the dairymen of Illinois, among whom I have a
very large acquaintance, and the magnitude of whose interests
we fully appreciate, I am sorry to say that they almost let the
show of 1887 fall to the ground, not because there was not money
enough in it, for one of your own citizens told me that he re-
ceived more than one hundred dollars on a prize on one single
- twenty-five pound package. A citizen of a neighboring county
last year received nearly four hundred dollars upon one sixty
pound package at the second show. If these are not encourage-
ments for you to come out I don’t know what we can devise,
for I want you to understand definitely that the Illinois State
Board of Agriculture are not millionaires; their members work
for nothing, without any salary, and their treasury, I assure
you, is not in a condition to enlarge these premiums; but when
hundreds of dollars fall upon one single tub, any of you that
ever invested in a lottery might take the chance that a lot
would fall upon you.

Quintet, “We Never Will Mortgage The Farm ”—Mrs. N,

292 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

M. Davis, Misses Melendy and Becker and Messrs. Becker and
Frazer.

MODERN DAIRYING.
By F.S. Burcu, Dawy World, Chicago:

Our worthy secretary assigned me the task of writing a paper
on “Modern Dairying,” and I suppose the orthodox way would be
to launch out ina torrent of praise of old fashioned dairying
—of the mythical dairymaid whose face was her fortune; of the
picturesque old dash churn which was used 2,000 years ago;
of the old brindle cow, with her mild eyes, and gentle ways.
Or, perhaps I should go still further back and give you a word
picture of the Arab on his camel plodding along through the |
desert, while the soft rays of the setting sun played gently with
the leather bag in which the camel’s milk was transformed into
butter. Yes, I might go on and tell you how deeply I regretted
poetic dairying was a thing of the past if I had not been there
myself; if I had not tired my arms pounding away with that
old dash churn; if I had not learned by experience that the
gentle cow mzght kick; that the poetic dairymaid of the past
was just as apt to give a fellow the mitten as those of 1887.

Modern dairying means creameries and cheese factories.
wherever the farmers have not the conveniences or inclinations
to make butter or cheese themselves.

Modern dairying means labor-saving fairer: and busi-
ness system on the farm.

Modern dairying means more schools, more churches and a
higher state of civilization.

Modern dairying means better butter, more butter and less
work. |

But it will not do to rest on our oars and lose ourselves in
self-admiration. There are many: weak points in our modern
dairying, and I wish to call your attention to a few of them. I
have always regretted the lack of true co-operation between the

creamery owner, the cheese factory owner and their patrons.
There appears to be a general inclination among the patrons to
think the factory men are cheats.

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 293

On the other hand, the factory men seem to think the patrons
are either watering or skimming their milk.

Now, my opinion is, that this nonsense about any special
honesty among the farmers is, or ought to be exploded, as you
will find a certain percentage of honest and dishonest men in
every walk of life; and while the farmers contain no /arger per
cent. of honest men than any other class the cheese factory men
and creamery men contain no larger per cent. of dzshonest men
than the farmers. But the fact remains that this distrust is
there, and it stunts the growtk of dairying just as badly as the
northwest blizzard stunts the orchards of Dakota.

It may be claimed that the solution of this difficulty will be
the formation of co-operative factories in the strictest sense of
the word, Juz, will the farmer who would water his milk be /ess
inclined to cheat his fellow farmers? and will the unwieldy
management of a committee of three or five be apt to be more
honest than that of the present factory man? I fear not. And
yet I am inclined to believe that our way out of the woods is
through a return to the sérictly co-operative system. ‘Till then
the farmers will hardly learn that the success of the factory man
is identical with their own.

Another weak point is, that the factory men are inclined to
secure the services of the cheapest butter or cheese makers they
can find, and also to allow him too little help, so that he never
finds time to study or profit by the many new methods and im-
provements that are being followed or adopted elewhere. You
must not think that while I point to a few rents in the radiant
garment of our modern dairying I am not alive to the enormous
improvements we have made in the last decade, but I feel sure
that a dozen years ahead we shall look back with a pitying
smile on our present idea of modern dairying.

I fancy I can see far enough in the future to promise you we

shall have dairy experimental stations with well equipped labor-
atories.

I can promise you that we shall have dairy schools where
farmers sons and daughters may receive instruction in modern
methods of butter and cheese making. ,

294 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

I can promise you many reforms in our methods of trans-
portation, and in our present unsatisfactory manner of market-
ing products through the commission stores where we find
decaying vegetables, tired eggs and limburger cheese in peace-
ful proximity to our golden butter.

I fancy I can already see millions of consumers who do not
mistake ““commencing rancidity” for ‘“‘ high flavor,” who do not
want their butter loaded with buttermilk or stuffed with salt.

And finally, I fancy Ican actually see dairy papers running on
an independent and paying basis, supported by paying sub-
scribers; dairy editors that will not be afraid of telling the truth
for fear of losing an advertisement, but working solely in the
interest of liberal paying subscribers.

Is all this visionary: I hope not, it need not be if we will
each of us delegate ourselves a committee of one to work in
harmony with everyone else that follows dairying for a liveli-
hood; if we all place our shoulders to the wheel and see that
the term modern dairying be, a/ways moving, and always pro-
gressing. Yours respectfully, :

F. S. Burcu.

The committee on resolutions made the following report,
which was adopted by the convention:

WHEREAS, The present convention of the Illinois State
Dairymen’s Association has been at once the most advantage-
ous and enjoyable of any during the fourteen years of its ex-
istence, and inasmuch as this success has been largely due to
the zeal, cordiality and pronounced hospitalty of the citizens of
Mount Carroll, be it therefore

fresolved, That the thanks of this association are due, and
are hereby tendered to the Hon. John Miller, mayor of the city,
for his very able, interesting and instructive address of welcome,
with which the proceedings of the convention were inaugurated.

fresolved, That to the Rev. Dr. Gelwicks for his able par-
ticipation in the opening proceedings of the convention; and to
the several local committees, which have in the most ample and

ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 295

admirable manner, supplied to the convention, audience room
for its sessions, store rooms for its exhibits, music for its enter-
tainment, hotel accommodations for its members, and in every
way made provision for the comfort, convenience and pleasure
of its delegates and strangers in attendance, the appreciation
and gratitude of this association are hereby extended.

fresolved, That to Mrs. B. F. Hazen, and the young ladies
assisting, the convention is indebted for the artistic rendering of
several selections of music, by which the audience was enter-
tained and delighted; and in this convention we desire to em-
phasize our appreciation and admiration of the phenomenal voice
and graceful performance of the child songstress, Miss Fern
Frazer, as also to the fine quintet under the direction of Capt.
Becker.

fresolved, That to the several railroads which have extended
the courtesy and favor of reduced fare to and from this conven-
tion, the thanks of this association are extended.

fresolved, ‘That in the public press, to the powerful influence
of which much of our present success is due we recognize the
universal teacher, the ablest educator of the masses the lever of
moral and material achievement, and the herald and help of an
ever advancing cizilization; and to the local press of Mt. Car-
roll, the agricultural and dairy press, and the country news-
papers of Illinois, whose energies have been freely spent in the
advancement of those interests and industries which we strive
to uphold and promote, the hearty thanks of this association are
most cordially extended.

All of which is respectfully submitted.

J. G. LumBarp, Chairman,
G. H. Monrap,

D. W. WILLSOoN,

Joun Boypn,

IN: BeDinemites

The Secretary: “I would desire to add to this report of the
committee on resolutions the following: ‘This association re-
turns most heartfelt and sincere thanks to these gentlemen who
have taken such an interest in this meeting of the association as

296 ILLINOIS STATE DAIRYMEN’S ASSOCIATION.

to offer freely and voluntarily all those valuable things which
have constituted our premium list, and enabled us to hold a
butter exhibit of the dllinots State Dairymen’s Association this
Veabe

It was moved that the resolution offered by the secretary be
inserted with the others and included in the report. The mo- ©
tion was seconded and carried. |

The President: ‘‘ You have noticed all through this associ -
ation, ladies and gentlemen, that there has been a constant con-
test between the worthy secretary and myself as to who should
have the biggest words, and the most words, and the last word.
Now, I wish to show my appreciation of the secretary and be-
sides that I wish to gain his favor, and I will do that by yielding
to him and letting him have the last word.”

The Secretary: “ Ladies and Gentlemen: Our president has
certainly placed me in rather an awkward situation for a modest,
humble man. While I confess I have got a meek and agree-
able lady, the privilege of the last word is one that I have not
enjoyed for along time, or even tried to encompass, having
never had an occasion to find any use for such a thing within a
decade of married life. Ladies and gentlemen, we bid you
farewell to-night; farewell to meet again, we hope, upon our
chosen paths of life, but to some of you, perhaps, we now say
farewell to whom it will never be our privilege to give greeting
again during the course of our natural life, for we little know
what moment we may be called to answer at another bar, an-

other tribunal than a mundane one. In extending to you the
heartfelt thanks of the officers of this association and of its mem-
bers, I wish to express our appreciation of the kind reception
and feelings with which we have met in every part of your
beautiful city, and I wish to say to you, for a last impression
to-night, that of all the places where we have met, all the places
we have been to for the last fourteen years, carrying along this
banner of successful dairying we have never been received at
any place with a more enthusiastic and admirable reception than
we have at Mount Carroll.
Music, chorus, “ Auld Lang Syne.”

The convention adjourned szne die.

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