45, ey siclticdopsncl mrbtnecetaii ina Nheuenaitcapn wi ih arate setae SRN Dest he atic eseies Se Bent ie aati Wa Te eas Be asi tak os ean ‘ » . ? : . ” Ro ds, : - ; aT sa He ee ny Be Toh Ras: Ty SURE et dopa. cs j ‘ 3, : PRUE Miia tac bee eth p ie RE ee hie tree lari Chat Seek Dt S side lge piel euenidogetbes ona Oiammencta iene aie ROR Grad Ek hia ou peed toe a Seay e MES Meee hie Nar SAR aS nPesseniainn mage Aa Loe The person charging this material is re- sponsible for its return on or before the Latest Date stamped below. Theft, mutilation, and underlining of books are reasons for disciplinary action and may result in dismissal from the University. University of Illinois Library L161—O-1096 i eee aie aE st 2 He TWENTY-FOURTH ANNUAL REPORT OF THE ...LLLINOIS... STATE DAIRYMEN’S ASSOCIATION, HELD AT RED BUD, ILLINOIS, JANUARY 11,12 AND 13, 1898. COMPILED BY J. H. MONRAD, Secretary. Stenographic Report by Mrs. R. Howard Kelly.. ELGIN, ILLINOIS: NEWS-ADVOCATE PRINTING AND BINDING HOUSE, 1898. LETTER OF TRANSMITTAL. OFFICE OF SECRETARY, ILLINOIS STATE DAIRYMEN’S ASSOCIATION, WINNETKA, ILu., 1898. To His Excellency J. R. Tanner, Governor of the State of Illinois : I have the honor to submit the official report of the Illinois State Dairymen’s Association, containing the papers, addresses and discussions at its twenty-fourth annual meeting, held at Red Bud, Illinois, January 11-13, 1898. Respectfully, J. H. MONRAD. LIST. OF OFFICERS 1898. President— GEO. H. GURUER, DeKalb. Vice President— JOS. NEWMAN, Elgin. Directors— JOHN STEWART, Elburn. S. G. SOVERHILL, Tiskilwa. R. R. MURPHY, Garden Plain. GHO. H. GURLER, DeKalb. A. G. JUDD, Dixon. JOS. NEWMAN, Elgin. R. G. WELFORD, Red Bud. Treasurer— JOS. NEWMAN, Elgin. Secretary— J. H. MONRAD, Winnetka, 11. List of Members Having Paid Their Dues for 1808. | Ardrey, R. G., Oakdale, III. Alexander, C. B., No. 4 Sherman St., Chi- eago, Ill. Bloomfield, R. A., Box 97, Mt. Brown Co., Ill. Bloyer, Geo., Harper, Ogle Co., Ill. Baetje, Herman J., Smithton, St. Clair Co.. Til. Baldwin, Geo. H., Mendon, Adams Co.,, Ill. Buettner, Julius, Reb Bud, Ill. Biddulph, J. R., Providence, Bureau Co., Tl. Bloyer, Otho, Elkhorn Grove, Carroll Co., Til. Bagley, F. R., 225 Dearborn St., Chicago, Til. Bote, Wm. Richmond, Ill. Burton, G. F., Mt. Carroll, (Box 77), Ill. Benze, Fred, Red Bud, Randolph Co., Il. Benson, A., Oregon, Ill. Boyd, John, Chicago, Ill. Sterling, Crow, B. F., Cairo, Alexander Co., Ill. Challacomb, N. B., Challacombe, Macoupin Cozi: Conner, Wm. H., Praire de Rocher, Ran- dolph Co.. El. Cooley, J. H., Hillsdaie, Rock Island Co., Til. Davis, D. K., Fairfield, Wayne Cor, al: Dietz, E. J. W., cor. Adams St. and Fifth Ave., Chicago, Ill. Erfert, F. J., No. 22 Fifth Ave., Chicago, II. A Anderson, John, Ames, Monroe Co., Ill. Aunefeld, Earnest, Red Bud, Ill. B Rlakeway, Mrs. H., Ridott, Stephenson Co.,. Til. Bryant, E. R., 629 Main St., Terre Haute, Ind. Roesenburg, Geo., Lanark, II}. Buehler, Anton, Bemes, Will Co., Ill. Boyle, S. T., Baldwin, Randolph Co., Ili. Baltz, Leonhardt, Millstadt, St. Clair Co..,. Ill. Bingham, A. M., Jessup, Ia. Broughton, W. J., 138 Jackson St., Chicago, Ill. Beaiard, C. F., Sparta, II. Beckman, H. C., Cor. Canal and Randolph Sts., Chicago, Ill. Bailey, O. J., Peoria, Ill. Baltz, F. L., Millstadt, St. Clair Co., Ill. Cheeseman, James, 2112 Michigan Boule- vara, Chicago, Il. Christ, John, Washington, Paswell Co., Ill. Carbaugh, W., I:anark, I1!. Clarke, EF. D., Fair Haven, Ill. Carpenter, K, B., Thompson, IIl. Cutler, Geo. A., Belvidere, Til. D Duell He R., Mraniker stile Dorsey, Lee S., Moro, Madison Co., Ill. B Eastman, H., Steward, Ill. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 5 F Fisher, Wm. A., Shipman, Ill. Fraser, Wilber J., Champaign, III. Flood, S. D., 229S. Water St., Chicago, [Il]. Fleming, Wm. W., Alden, Ill. G -Gurler, Geo. H., DeKalb, Ill. Gilbert, Christian, Red Bud, IIl. -‘Gemmill, C. H., Cutler, Ill. H Hostetter, W. R., Mt. Carroll, Carroll Co Huckley, John, St. Jacob Cry. Co., St. Il. Jacob, Ill. Foppensteadt, Geo. W., Eagle Lake, II. Hanna, J. F., Murphysboro, Jackson Co., ‘Harvey. L. P.. Clare, DeKalb Co., Ill. Tl. Hofsonmer, Wm. J., Breeze, Ill. Hamilton, A. P., Murphysboro, Jackson diecke, Henry, Red Bud, Randolph Co., Ill. Co; Harvey, Heber, Esmond, DeKalb Co., Ill. Horton, H. M., Ravenswood, IIl. Hopkins, H. H., Hinkley, Il. Howell, J. P., Creston, Union Co., Ill. Hank, Riley B., 2 Market St., St. Louis, Mo. J Jennings, A. A., No. 4 Sherman St., Chi- Judd, A. G., Dixon, Ill. eago, Ill. Jordon, T. F., Savoy, Ill. ike Kirkpatrick, J. R., Oakdale, Washington JI “aMUTVS + Then there is the ethical side to consider. These boys and girls are getting these lessons every day, either of love of the farm or hatred for the farm. They will get a great deal of that from you. Are you in the habit of saying, ‘‘I always hate to go. into a certain lot.” Your children are watching you, they can tell when you look over your fields or talk about your garden or something else in connection with your home, whether you love it or dislike it. Have you thought and talked about nothing but money, money, money in connection with everything upon your farm, or have you thought and talked about the birds and only condemned them and begrudged them a few grains of corn? If you cannot see the beauty that is all around you, if you can- not hear the melody that is in the song of the bird and do not talk of these things to your boys and girls, they will, like you, never see anything but the sordid side of things. I can hear someone say: ‘‘I want to get where I can see pictures and listen to good music.”’ There is most exquisite music upon your farms, most beautiful pictures lying before your eyes, if you only have ears to hear and eyes to see. Only let your boys and your girls feel through you that the farm is something to be loved and enjoyed, somethiug to be held always as sacred as life itself. : ! Song: Mr. Jules Lombard. Piano: Miss Clara Schrieber. Sone: Mi Mrfert: Piano Solo: Miss Jessie Dunn. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 69 Song: Mr. Jules Lombard. Duet. On motion of Mr. Monrad, a vote of thanks was tendered to Messrs Lombard and Erfert for the music furnished by them. Adjourned to nine o’clock A. M. next day. The Convention met at nine o’clock A. M., Jan. 12, 18098. The president in the chair. PRACTICAL DEMONSTRATION IN MODERN FARM BUTTERMAKING. BAGeviKS ok. A. PHTHEBRIDGE, ST. LOUIS, MO. (Accompanied with explanations and remarks by Mr. Pethe- bridge. ) Mr. Pethebridge: I think there can be great improvement made in the way of farm butter making in this country. All farmers are not so situated that they can send to a creamery, or to the city, and there is no reason why the farmer and his wife cannot turn out the very finest possible goods, because he has his own cows and he can treat them as he wishes and he has command of everything, the feed, the handling of the milk, which is the most important thing, and everything else connected with the process. The beginning is where the improvement has to be in the care of the milk, and he should study dairying from the commencement to the end, and the fact is that if you are only once educated it is just as difficult for you to go wrong as it is to go the right way to work. I am going to demonstrate the system that is practiced in a small way in making butter upon the farm. The first thing to do is that the churn and _ butter-worker should be soaked in cold water from twelve to twenty-four hours. After that they should be thoroughly scalded with as hot water as you can possibly get, then not allowed to dry off, but simply cooled off with cold water. 70 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Then the next question is: The proper stage for the ripening of cream, and that is a very important question. I have three samples here, showing, the first one where the ripening has not progressed far enough, another where it has gone too far, and the third, the cream we are going to churn is just right. (Those interested sampled these.) Strain your cream, before churning, through the proper-sized strainer, or your butter is likely to be streaked, or there will be little lumps of cream that will not churn, that will make your butter mottled and streaked. The strainer cloth that I have is not the ordinary cheese cloth but it has the proper-sized mesh for the purpose. If there is any diffi- culty in straining add a little water. I get this cloth in St. Louis, it costs ten cents a yard. I ask for strainer clotmeamar pet it all reht. It is met cheese cloth. Now, you have your cream in the churn. This cream was. put in at a temperature of fifty-four degrees. Whe temperatune: of this room is sixty-eight; of course, you have to regulate the temperature of the cream according to the room. The butter should come from an ordinary churning in about thirty to thirty- five minutes. A little butter color should be added according to the market you are making for. We reckon about an ounce of butter color to about forty-eight pounds of butter in our part of the country; it should be probably a little less in the north. The Chairman: The amount of coloring needed depends a. good deal on the feed of the cows, does it not? Mr. Pethebridge: Yes, quite so, At this) time. orey cam there is not much color in the cream anyway. In June we do. not need to add much. In the case of no-salt butter you do not. put in any color) We have im the (city) a lareeusdemmanm for that kind of butter which is perfectly white. When you commence churning, at first about every second: round you want to let off the spurious gases from your cream, stopping when you find the gases cease to come up, as they will after a little. Ventilation is always important in churning. You. want to start a little slow at first, get your cream thoroughly mixed before it begins to break. After you have been churning ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ak five minutes or so, take the temperature of your cream to see whether it needs to be warmed or cooled. Mrs. Mayo. Will all cream churn in thirty minutes at that temperature? Mi Pethebridge: No, it depends entirely upon the breed of cows. Jersey cream will come quicker than Holstein or Ayre- shire. The Chairman: Do you know the per cent of fat that was in that cream? Mieeeuncpridce: — Ihave mot tested it, but Mr. Welford follgeeme es Ne calculated it was about twenty-five Perm cent tat. ine 7 per. cent of fat Im the cream, of course, would have something to do with the time ietaies to chic Uhick cream will come quicker than thin because the fat globules are closer together. In slushy, washy cream the fat globules are far apart, and it takes longer. The fat globules are enclosed in a small envelope of caseine, and the friction, the rubbing together, 1s what we are trying to do. The Chairman: I notice that the dairymaid is a little more particular in giving that churn vent than many creamery men are. I have seen the cork come out of its own accord before the boys couaround to take it off. Phey think if they take it. out twice they are doing pretty well. Mr. Pethebridge: If any one doubts what I say in regard to straining the cream he has only to look at the cloth through which it has been strained and see the lumps that are left in the cloth. Mr. Monrad: Do you think it is necessary in all cases to strain your cream? Ido not think it is myself. I have made a good deal of butter without straining where the cream was perfectly smooth. There is a difference in the acidity; where you see the little white specks in the cream it should be strained certainly. Of course it is needed always for flies and such things but not for white specks if the cream is handled right. Mr. Pethebridge: I think that thecream should be strained every time and you are sure of being on the right side. ve ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Mr. Spies: Doesn’t it make a difference as to whether the cream is raised by the gravity process or by separator? Mr. Pethebridge: No;.in separator cream there is likely to be a little foam, and in the gravity process there is likely to be little lumps, so it is best to strain it in either case, and it sometimes makes the difference between making good butter and inferior butter. Mr. Judd: Do you have separators where you come from in the old country? Mi etnebridees) (Oh, wes: Mr. Curran: What about streaks in butter? Mr. Pethebridge: | here is no neccessity fon anysegemue have streaky butter. You may perhaps get a little chill on before you have a chance to work it, in that case put it in a warmer temperature before you work, it and you won’t have streaks, although your butter may be a little overworked, but that is better than streaky. Thetemperature for washing butter should never be below forty-five in the summer, and in winter according to the air you are working in. The danger is of using water too cold and that is one of the causes of streaky butter. At any rate, it is caused after the butter comes from the churn. Mr. Miller: What is the cause of bitter cream? Mr. Pethebridge: I should say there are forty different causes. I know one of the causes is mixing warm morning’s milk with cold night’s. Another is keeping the temperature of the cream too low. Sometimes the cause is in the feed of the cattle, too much dry feed, and there are other causes un- doubtedly. The Chairman: We areshipping cream to Chicago. When I was in Chicago the other day, Key & Chappel said they had had some trouble with bitter cream of late, which is something entirely new, though we have shipped a great many years. After inquiring into it we have laid it to the age of the cream. We have a chemical cooler and that cream is held at the creamery three or four days at a temperature right down to freez- ing. Whether it is that or whether it is some every-other-day milk, we can’t tell. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 713 Mr. Monrad: The only time I ever had bitter cream was when I held it for several days at a low temperature. If you ripen it quickly between twenty-four and not more than forty- eight hours, you will seldom be bothered with bitter cream. The Chairman: This cream went to the bon ton people on the boulevards, like Mr. Potter Palmer, and they eat it on warm oatmeal in the morning and that develops the bitterness. Mr. Miller: I heard it stated that frozen cream would invar- iably be bitter. I have heard another gentleman of a great deal of experience say that if there is one certain cow in a herd that causes the bitter cream, by eliminating the cream from that cow the rest will be sweet. Mr. Pethebridge: Our cream has now come to the stage just before it commences to break. You see, it sticks on the cover and the sides of the churn. We will churn that about five min- utes longer, very carefully watching the observation glass to see the very moment at which it begins to clear. Two turns of the churn at this stage will spoil the butter. | A Member: Has anyone had trouble with cream when the cows have fed on clover pasture? Mine have fed on clover pas- ture and hay for forty years and I never had any trouble. Mr. Pethebridge: You very rarely get bitter cream when your cows are running to pasture. It is almost always in cold weather. Mr. Major; Do you stir the cream when it is ees, I think that is an important point in flavor. Mr. Pethebridge: Most decidedly, it should be well stirred in the process of ripening. And another thing is important, pro- vide an earthenware crock or enamelled bowl to ripen your cream in. In farm dairying, where perhaps you have two or three gal- lons of cream to churn at a time, it is most important, because it adds to the quality of your butter. The acidity of the cream acts upon a tin utensil and gives it a sort of a ‘‘wheyey”’ flavor, it takes the richness from the flavor of the butter. Whenever you add cream to your crock, stir it thoroughly, mixing it four . or five times a day, give it a little stir whenever you go by, not so violent as to churn it, and keep it in a fairly cool place. This 74 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. is while you are gathering your churning. Keep it together for at least twelve or twenty-four hours previous to churning, so that the whole mass shall be equally ripened; otherwise your grains will be uneven in size. Mrs. Mayo: Provided we wanted to churn and had our cream already with the exception of the last skimming, would it be wise to put that last skimming in with the rest that has been repeatedly stirred for, say, three days? Mr. Pethebridge: No, not if you are going to put it right into the churn. If you are going to keep it twelve hours or so longer, it is all right. Mr. Spicer: Is not washing the butter in water that is too cold one of the causes of mottled butter? I think it is. Mr. Pethebridge: I think streaks come in the butter more from the way it is handled after it is churned. Butter properly salted and worked ought not to have streaks. Mr. Monrad: Do you like the churns that will bring butter in ten minutes? | Mr, Pethebridge: What is rather a leadime “quesien sam. still I do know some churns that will bring butter in eight or ten minutes that have made some of the finest butter that has ever been turned out, but they want to be in the hands of experi- enced people. You could put this churn that we are using into anybody’s hands and with ordinary care they can handle it, but with these churns you ask about, the chances are they will simply make a mess of it. A Member: A smaller churn, holding, say, 200. 2allone of cream, will churn more quickly than a 500 gallon churn. Mr.. Pethebridge: You have got to judge about those things. There is no use putting two or three gallons of cream in a great big churn; it will stick to the sides and you can’t get any good of it; you have got to have sufficient in the churn to get the friction, but, in any churn if you put in too much the chances are that your butter will take a very long time to come and your buttermilk will be very rich when you get through. You must use judgment about it. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 1D The Chairman: If you have too small a quantity in your churn, you have got to reduce your motion in order to get the churning. The same way with the churn that is overloaded. Mr. Monrad: Supposing I am a pioneer farmer and only have one kitchen and a bedroom, how am I to keep my cream warm? Mr. Pethebridge: I think the general rule is to ripen the cream beside the kitchen fire when the weather is very cold, but I would prefer ripening it in a cellar, or something of that sort, providing there are no bad smells, which you must guard against. Mr. Spicer: Hang it down the well. Mr. Pethebridge: That wouldn’t ripen it in twenty-four hours perfectly sweet. Mr. Monrad: I am interested in this, because I have been there myself. A good many are so placed that it is hard to keep the temperature of the cream up to where it will ripen. Let me suggest this. Warm your cream to sixty-five degrees, or wherever you want it, then have a drygoods box filled with hay and just put your can down in the center of the hay and cover it up and that will keep warm for quite a long time. In the summer time, when my wife cooks a ham, she had a box with hay in it and she will get the pot to boiling real good and then she puts the pot down in the box of hay and the ham will go on cooking, and she need not keep the fire up. It will cook in three or four hours. Mr. Tripp: That is a fine way to boil a ham, but how are we poor fellows going to boil ham if we haven’t got any hay? Mr. Monrad: You can use cotton or anything that will keep the pot warm. This was invented by Prof. Fjord of Denmark, that method of cooking, and it is an economizer of fuel and time. In that country the housewife often goes out to. work and she can start the dinner to cooking and leave it for several hours. Mr. Tripp; That is the way the Chinamen keep their tea hot. Mr. Monrad: We have learned a good many good things from the Chinamen. Row) ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Mr. Pethebridge: We have now reached another stage in the butter making. Be sure and strain all the water before you make use of it for your churning. You will see the neccessity of that every time you strain, there is always some sediment, and that means black specks in the butter. A Member: What is the difference in the effect on the butter if you churn slowly or fast? Mr. Pethebridge: It will take longer to come when it is churned slowly. If you have a full churn you want to churn a little faster than if you have rather an empty churn. You have got to get your friction to release the globules. Now, we will wash down the churn. Mr. Bates: There is a churn now that makes butter from moilike: Gulissthat a suecesse Mr, Pethebridge: I don’t think so. Where wassanpartyeae one of our creameries, showing the farmers what he could do with that churn. It is just an open pail. I asked the question as to what we would do in a warm temperature with an open churn like that, and he said, ‘‘ The motion creates a circulation that cools 1t.)7 4° Well, Wsaid -«: 1 suess: mot alllerumte ienoe you can create there won’t lower the temperature one iota.’ We had some further talk and I pinned him down quite close, and I said, ‘‘I will bring some cream down from the creamery after dinner and we will make some experiments, see what you can do, He says, «Alli tient.) Atter dinner Ieveme co, am and he was gone and that was pretty good evidence to me that he was a kind of a fraud. At any rate his churn (would mop be what a farmer could use. You can’t churn in an open pail ina place where there are flies and dirt. Mr. Boyd: That question can be answered in another way. Any churn will make butter from milk if the milk is ripened as the cream is and it will churn just as exhaustively. The Chairman: These people claim that they make butter out of perfectly sweet milk and I guess they do, but the idea of their getting one-third or one-half more I am sure cannot be carried out. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 17 A Member: What. effect will it have if ice is put in cream in small pieces? Mr. Pethebridge: It entirely depends upon what stage your cream is in. If the cream isa little thick and a little warm, I don’t think it will have any material effect, because it will sim- ply dissolve and bring the temperature clear down. Of course it wouldn’t do for the ice to be taken from a stagnant pond, or anything of that kind. The cream has come to a stage now at ‘which the buttermilk can be drawn off. You will find the grains a little smaller in the winter than inthe summer. This butter came at 58 degrees, a proper temperature, and I wash it in water at 52; the temperature of the water regulates the size of the grains at the first washing. Of course the salting is a mat- ter of taste. In this country the custom is about an ounce to the pound; in England the quantity is only from one-quarter to one-third of an ounce to the pound. We salt in the churn, Then put the butter on the butter worker. You must be care- ful in working it not to grease it. (Mrs. Pethebridge worked the butter on the lever butter- worker, donated by Cornish, Curtis & Green Mfg. Co., and made a neat: pound print witha pair of small ladles, ‘‘Scotch handles.’’) We have now got practically through with the buttermaking and now comes the washing up, which must be very particularly attended to. I want to suggest one more thing, and that is that each one of you adopt a trademark, so that when your butter goes into the market, in any part of the country, you are able to swear -to it. Be careful to make it uniform, make it attractive look- ing, catching to the eye. In that way you make a market for your butter and get the top price. Mark with a print, all prints alike, of course. Pack it nicely when you send it to market. If you turn out a good quality of butter and make it look nice, and send it to market you will have no reason to complain about low prices. | 78 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. DOES DAIRYING PAY IN SOUTHERN 12EINOr: W. K. LYONS, MARISSA, ILL. _ Dairying in some form has existed in Southern Illinois (in this immediate vicinity, at least) almost since the first settle- ment of the country. True it is that this form of industry in those early days was beset with very many difficulties, chief of which was the exceed- ingly low price to be obtained for the manufactured product of the cow. The facilities at hand also were of the most crude sort. Yet, notwithstanding all this, many a family was enabled to lay well the foundation for a financial competency, very largely as a result of their attention to the cow and her lacteal product. In the days of our boyhood, back in the fifties, we recall that there were families at that time who milked herds of eight to a dozen cows and such families were usually thrifty and pros- perous. Moreover, the churning was all done in the old fash- ioned dasher churn. At that stage of the business, such a pro- ceeding as keeping the cows in a barn, even during the milking hour, was not even thought of, much less suggested. Milking was done in the open lots after the calf had been allowed its rations, and in very many instances under many trials and trib- ulations of kicking cows, hooking cows and other misdemeanors common to the more or less tamed bovine. Calves in that day and generation were not shipped to the city butchers as at present. Neither had the system of feeding the calf or raising by hand been introduced at that time. Marketing the manufactured product was also often beset with difficulties and during the midsummer season it was often impossible to obtain sale for the butter. In many cases the butter was packed away and during the autumn season or late in the fall a large portion of the summer make was carted to the city and there bartered away to the more or less fault find- ing grocer for winter supplies of sugar, coffee and other neces- saries of life. Of course, with all the disadvantages and draw- ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 19 backs there were also encouragements to be found in dairying in that time, chief of which was that the dairyman from May until November need give himself no concern as to where his dairy herd should obtain their feed rations, as grass was abund- ant everywhere, and there were no limitations as to where the herds should roam, and this fact in itself was sufficient to en- courage many a thrifty and far-seeing farmer to give some at- tention to this feature of the farmer livelihood. We are sorry to say that at this period, the labor of milking and attending to the milk thereafter until the finished product was turned out was almost wholly accomplished by the women of the household. The men in most instances being afrald of losing their dig- nity or from some other unknown causes kept shy of the cow lot, at least did not know how to milk. But as the country advanced in progress from time to time dairying also accepted better methods of work. Improved breeds of cattle were brought in and as the coun- try filled up with people rude and elementary systems were discarded and with advance of railroads quite a few of the more intelligent class of farmers shipped their butter product direct to the city and received cash for same in a moderately remuner- ative way. Having thus in a prelimenary sort of way given you a slight but imperfect ‘‘sketch of dairying in southern Illinois from almost its first inception, we will now proceed to the days when the creamery busines as now practiced was first introduced into our section. , If our memory serves us right in the year 1885 the first creamery in this section of southern Illinois was opened in the neighboring city of Sparta, Randolph County. Farming as a lucrative business had at this time been on the decline and it was thought advisable to introduce some new form of industry in the hope that the languishing spirit of the farmer might be revived and also that the coffers of the village tradesmen might be more frequently replenished in the “increased business which it was hoped would follow. 80 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. When the first creamery was opened it was anything but a promising outlook for the projectors of the industry, as it was only after earnest and repeated solicitations that the farmer could be induced to even make the experiment of hauling their milk to town. Many of whom had not more than one-eight gallon can. By and by however, other farmers weré induced to make a trial of the new enterprise and in a short time all the farmers in the surrounding community for five or six miles away were hauling milk to the factory. It might be well to note right here that the creamery build- ing shark never obtained a foothold here, and this may be one reason why the business succeeded from the start as investment was as a rule very limited. The new enterprise was very closely watched by neighboring towns and surrounding communities, and noticing the increased patronage bestowed upon the infant industry, it was only a short time until the creameries began to multiply and in the course of from one to three years every village that made any pretensions to business had their creamery, and in this way soon more creameries were estab- lished than could be operated at a profit. However, very few of the many creameries built in this immediate section of Illinois were ever abandoned. Although no doubt a goodly number have a hard struggle for existence. But on the whole the average creamery is perhaps as profitable as other lines of trade. Coming on down the line we may inquire, has dairying been a profitable investment for the farmer and milk producer. This of course can be answered in two ways, as we all know too well that there are failures in all lines of business. Dairy- ing in Southern Illinois is we claim no exception to this rule. We will admit very many who are making a pretense of dairy- ing are making no headway in the business and can not, while it is conducted, as at present; failures in such instances must be:attributed to bad managment rather than as a fault of the business. It has however been our experience and we have made a ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 81 close study of the matter for the past ten years, that the farmer who is holding his own in the raising of farm products and who is methodical in his ways and enterprising in all matters per- taining to his business has made some money in dairying and is EM aomese, ©: course it would useless to say, or predict, that dairying even though carried on by all the latest and most improved methods would prove to be a ‘‘ Klondike” to any man. In these days when the margins of profits in all lines are being cut and trimmed so that in many lines of business it is becom- ing more and more difficult to make ends meet. It is not sur- prising that dairymen must suffer and do suffer. At the same time there are many dairymen who to our knowledge have paid off debts and even paid off mortgages on their farms, off the product largely of their cows. Paid off on the installment plan through the aid of building and loan associations. Certainly the farmer finds fault with the creamery man and ° accuses him of robbing the farmer in many ways, but certain it is if he had no market for his milk he would very soon come to a realization of the fact that to him the loss of a milk market would be a losing business. It must not for a moment be supposed by the city man or those not acquainted with the details that the cash received every month for the milk is the only source of revenue which | the dairyman receives from his cows. There are very many ways by which he makes gains indirectly which largely assists in making his balances appear on the right side of the ledger. Take the milk business, depressed as it is at present, there is not an animal on the farm which to-day can be turned into ready cash on such short notice as the milk cow. To sell hogs at present prices they will not pay for their feed bills. Horses aré almost impossible to sell at anything like remunerative prices. But, the farmer who wishes to sell from one to ten cows any day, all he has to do is to let the fact be known and the buyer immediately puts in an appearance. And this fact must not be lost sight of in making up our estimates. Another fact which shows how the dairyman stands, the merchants in his town are ready and willing to extend hima 82 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. line of credit when wanted, while his neighbor, his equal in all other respects, upon soliciting a favor of similar character is granted the favor, if at all, very reluctantly. It may be that in some of the older dairying communities the idea or notion has gone forth that Southern Illinois is not adapted to the dairy business, from the fact that its soil is not capable of producing such qualities of grass or that feed suitable for dairying can not be produced profusely here, or perhaps the farmers themselves may not be possessed of the necessary elements of success. If such should be the case we would desire to remove as speedily as possible all such erroneous beliefs. There are we believe, to this day, those who profess to believe that butter cannot be made in Southern Illinois equal to that in some other older: districts, Elgm, for imstance, 9 Phey are entitled to their opinion of course, but it is a fact of which there is no denying that there is a large trade in St. Louis, for Southern Illinois creamery made butter, among the best class of family trade. ” Pivelteams can handle it all melt Mr. Stewart: Our farmers divide a good deal on shredding corn or cutting it up. Which do you prefer? Mr. Boyd: Oh, the shredding, two to one, for the reason that the nutritive value of the corn is in the stalk and not in the leaves or the cobs, and cutting it up does not give you the use of the stalk, the cattle will leave it, and besides that their mouths get sore after they have used it a little while. Mr. Stewart: Some claim that shredding cuts their mouths more than the square. Mr. Boyd: 1 don't see how that can bea it is propemy shredded, torn up. Mr. Murphy: Do you think it really is a fact that the Leam- ing corn will not sucker? I have raised it and I have not noticed its being any different to other corn. Some seasons it will not sucker but other seasons it will. Mr. Boyd: I have bought a great deal of seed corn and I have very rarely been able to get seed corn that is true. I save my ownseed. Once I raised what I called very fine corn, and ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 163 I proposed to sell a portion of that seed to a city house, and I thought I would be sharp and send them a sample, and they ‘said it was very fine indeed, but they could buy yellow corn for 20 cents a bushel; they didn’t want any. Mr. Chubbock (of Missouri): The subject of this paper is of considerable interest to me, as to the farmers in my state. I wish to corroborate one statement made in the paper as to the nutritive value, the feeding value, of corn fodder. I was at one time connected with the Agricultural Experiment Station at Columbia, Mo., and under the direction of Prof. Sanborn, we made some elaborate experiments to determine the feeding value of corn fodder as compared with timothy hay. We found that one ton of corn fodder and one ton of clover hay mixed and fed to cattle, cows and steers, was fully equal in value to two tons of timothy hay, and we also found that there is fully one-half as much value in the stalk as in the grain for feeding purposes. I have fed to dairy cows, using a cutter, and I considered the fod- der cut by that machine equal to the shredded corn, at least I had no difficulty in getting my cows to eat up perfectly clean all of the fodder cut up in that way. I supposed when I began that I would have enough left to furnish me bedding for my cows, but I found I was mistaken because they ate it all up, not only in the winter time, but even when they were on as good grass aS ever cows were upon, they would come in from the pas- ture at night and eat a feed of that cut fodder mixed with bran and oil meal every night during the summer, and, of course, in that way I was able to keep a very much larger number of cows upon a given area of grass. I did not shock my corn at all, so that when I speak of corn fodder I mean the whole thing, ears and all. I would take the fodder in the morning and put It ina box, moisten it, mix the bran and oil meal with it and let it soak during the day and then feed it at night, and the cows ate it all up perfectly clean. As part of my crop! grew a large variety of sweet corn and I considered it of more value than other vari- . eties because it did sucker, in that way I produced more ears to the hill; it would send up an extra stalk which would bear an ear, small it is true, but that is what I wanted, and I got more 164 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. grain to the acre than with corn that had no suckers. I believe that in our state I can handle my fodder to better advantage and a great deal cheaper in the way recommended in this paper, and get practically as much value out of it as by putting it into the silo. Mr. Boyd: I do not want to be understood as saying that I do not think well of the silo, because I do think well of it, but I think better of the shredded corn. A gentleman has spoken about the shredded fodder hurting the cows’ mouths. I think that is owing to the want of speed in the shredder. These shred- ding machines will not work well at a slow speed. The one I have requires a speed of 1,500 revolutions a minute to make the shredding perfect. Another thing, it requires less when the corn stalks are a little damp. I tried to work mine first with horse power, but I found it did much better with a steam engine. Mr. Spies: Speaking of the comparative value of ensilage and corn fodder, I noticed a bulletin, issued, I think, from the Indiana Experiment Station, showing where they took a great deal of trouble to determine the value of an acre of corn placed in a silo and an acre of corn shredded, and fed in that way, of course, according to approved methods, and they came to the conclusion that an acre of corn placed in the silo was worth $10 more an acre than when fed in the shape of fodder to cows. Mr. Boyd: . Prof. Plumb and Prot. Sanborn (came tomveny different conclusions. Mr. Judd: The Madison Experiment Station of Wisconsin gives it entirely different. Mr. Boyd: You see at the present prices $10 an acre for corn would be an ‘‘ungodly” difference. The farmer cannot afford to be an experiment station, he cannot go into any such details as that. Wecan only judge from general appearances. I prefer the shredded corn because I think I do better with it. Now, I may be mistaken, but the Experiment Stations are for the purpose of giving us tnat information, the scientific part of the information. Mr. Judd: I want to ask you, Mr. Boyd, don’t you consider that your experience and your conclusion that this was a better = DSSS eee ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 165 system of feeding, is better evidence than it is to have someone over in Indiana tell you something else? Oh, yes, assuredly. Mr. Judd: That is why I got up before you yesterday and told you that I consdered my system far superior to the one I ‘was using previously, because I am the man that runs the milk pail everyday, I am the man that takes in the money from my herd and if J get more money, more pounds of milk from that system of feed, I claim that I know from my own experience that it is the superior way and I don’t think it depends on some experiment station to tell me about the other way, so I would consider Mr. Boyd’s experience far superior to any experiment station that takes a few cows for a short time and carries on an experiment and gets a general result. I think Mr. Chubbock made a statement that ought not to go on record. He said he considered from an experiment carried on by their Station that a ton of clover hay and a ton of corn fodder were equal to two tons of timothy hay. Now, I think that any farmer will admit that one ton of clover hay is equal to two tons of timothy hay. Any of us can prove that corn fodder is worth twice as much as timothy hay. Indeed, I say that a ton of clover hay and a ton of corn fodder are equal to four tons of timothy hay. I can’t -comprehend that statement. Mr. Chubbock: That was what the figures of the Experiment Station sustained. It is not my opinion at all. Mr. Monrad: I am sorry to hear friend Judd speak that way about the Experiment Stations. They carry on experiments that it is impossible for the farmers to carry on, they don’t know how to do it in the first place. Feeding experiments are very difficult, there are so many elements entering into it that have to be considered. With all due respect to Mr. Judd’s experience on the farm, I must say that unless he was there all the time, and carried on careful experiments, he would be like the farm- er’s wife that told me, when I suggested the use of the separator, that she was getting all of the milk from the cream. I said, ‘How do you know it?” ‘Why, I left that skim milk setting twelve hours longer and not a bit of cream raised on it. ”Now, 166 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. I tested that skim milk and there was .7, pretty nearly a pound of butter left in that milk. That is the way with most of our so-called practical experiments on the farm. Of course, they do make mistakes at the experiment stations, but they are doing very difficult and valuable work. Mr. Judd: I have great respect for the experiment stations, but.when a man like Mr. Boyd, who is just as capable of carry- ing on an experiment as any experiment station. Mr. Boyd> “Oh; Ivdicelaim that: Mr. Judd: Even Hoard’s Dairyman, the best dairy paper published, appreciates that it is much easier to sit down and figure out a theory than to go right into your own barn and fol- low it up. They often arrive at results at these experiment - stations that we cannot harmonize with our own practice. Of course, most of them are all right, but when they say that a ton of clover hay and a ton of corn fodder do not bring any better results than two tons of timothy hay, it seems to me there must be some condition that they did not take into consideration. Mr. Spies: I notice that some of the speakers here do not realize that they live in different altitudes. Mr. Judd spoke of the corn standing in the water on level ground. You must re- member we have an open winter here compared with what it is. up at Dixon and when that corn stands out in this moist air, it degenerates, the stalks act like a sponge and become loaded with water. We can’t leave our fodder out in the field as they can in the northern part of the state. Maybe over in Missouri the ground is higher than here on our level prairies. That is the reason that I have to resort to the silo and my experience has been that the silo is the place where I could keep feed with the least deterioration. Mr. Boyd: There is no excuse for leaving your corn fodder in the field all winter. What would you think of a farmer who when he harvested his corn would throw the ears on the ground and leave them there and carry the stalks into the barn? You would think he was a fit subject for a lunatic asylum but that is exactly what lots of them are doing when they leave the corn stalks on the ground. We saw lots of corn as we came along ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 167 down here, the ears had been snapped off and the stalks are standing out there to-day, and they never will be made any use of, except to plow them under, and they are not in the best condition even for that. It would pay them to shred them to plow under, if nothing else. Mr. Murphy: I find that with us some have been running their fodder through a threshing machine and calling that shredding. The first shredders that came into our section had some kind of a cylinder, such as the threshing machines have, across the teeth, rigid. The new machine has brought us far better shredded corn -fodder. I have seen some cases where the corn would not be torn apart for at least eighteen inches long, and I think that would make a cow’s mouth sore. It should be torn up fine and then there will be no danger of mak- ing a cow’s mouth sore as there is with cut fodder. I found I iadeto set the fodder cutter to cut only a quarter of an inch long in order to satisfy both the cows and myself. For the silo it should be about three quarters of an inch. I have an idea that there will be less danger of spoiling with moisture on it to put it into the silo than the open bin. Mr. Boyd: I think that the trouble in putting in shredded corn is that it should not be packed down. It is the reverse of the silo It should be thrown in as you throw in hay and allow it to settle itself. It will heat up some. Mr. Newman: I want to get this audience to grasp the idea that the value of corn fodder is equal to the value of the corn and when you men of Southern Illinois realize the millions of dollars of the corn crop going to ruin each year and how much you will save to the state by saving it, you will contrive some way to save it in the silo, or by shredding it. Mr. Spicer: I notice Mr. Boyd spoke about husking corn and then grinding it and then you give a kind of formula adding bran and ‘linseed meal and cottonseed meal. What do you do with the corn that you grind? Miwisoyd: Keed it to the cows and the hogs and the horses. We grind the whole cob. Mr. Barber: There are some seasons in this part of the 168 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. state that the chinch bugs suck all the sap out of our corn, so that we consider the stalk useless. If we had some way of defeating them, then we would have a chance to do better. Mr. Boyd: Your chinch bugs come from raising wheat. We don't raise any wheat because it is unprofitable. Mr. Wildman: We didn’t raise very much wheat this year, but still we raised a good many chinch bugs. Mr. Blessner: It seems to me that I have seen some fodder left out in the fields up north sometimes. Mr. Boyd: That is very true. We have shiftless fellows all over the state. : Mr. Soverhill: Speaking of clover hay in these experiments I want to say that I think there is a great deal of difference in cutting it early, as soon as it is fairly in blossom. I think there is twice the difference in value to what there is later on. The Chairman: Don’t you find it hard to secure it when it is so green, aren’t you busy getting in your grain at that time? Mr. Spicer: I let everything else go and get the hay in while it is right. Mr. Newman: We in the northern part of the state started in along in the early seventies and commenced to feed corn fodder, now I do not think there is a farm in the Fox River Valley but what every spear of corn that is raised is cut up and fed. On my little farm of 180 acres, I carry fifty cows, some young stock and eight or ten horses, pigs, etc., I can make better milk on my roughage, corn stalks than I can when I start in to feed hay in the spring. I do not feed hay to the cattle unless I run out of corn stalks. There are farmers all over the state who leave their corn standing out and there are farmers all over the state that have lots to learn yet before they will begin to make money, and that is what we are all after. I think that you people down here, if you will take more pains and save the roughage and feed it and sell your hay and buy other feeds, you will make money. Question: How about feeding this corn fodder to horses, steers, etc.? , Mr. Boyd: It is better for horses than any kind of hay. I ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 169 say that on the responsibility of other farmers besides myself. I know of one gentleman who wintered forty-eight head of horses three years on shredded corn stalks and they have done better than they did on hay. It will prevent the heaves if it won't cure them. Question: About what is the proper ratio at which to feed bran and linseed meal, and your fodder? Mr. Judd: Sixteen pounds of bran to fifty pounds of fodder. Mr. Newman: The common feed up in the Elgin district is -one third corn, one third oats, one third bran, all ground. We fed our corn stalks whole for a while and then we got a cutter and we liked them much better cut. A couple of years ago we got what is termed a ‘‘thresher,’’ which I believe is as practically the same as a shedder, and that is better still. We believe we can get more product to the acre by partially helping the cow chew up the roughage. We don’t start in in the fall and shred all our fodder and put it in the barn, or in stacks, but we do it about once a week, so that we don’t feel the expense. Mr. Stewart: The reports of some of these experiments are put out very blindly and we get wrong impressions. Now, I would like to ask Mr. Chubbock, isn’t there as much virtue in feeding clover hay to cows as in feeding timothy hay? Prof. Chubbock: That experiment was in feeding beef steers and it was in reference to the gain, the number of pounds that they would add to their weight, not feeding dairy cattle at all. Mr. Judd: Now, that is a complete solution of the whole problem. I will admit that a ton of timothy hay is equal toa ton of clover hay for beef, but we thought Mr. Chubbock was talking about dairy cows. Mr. Chubbock: In determining the nutritive value of feed it is usually applied to gain in weight. That is the usual appli- cation of the term. I made that statement in regard to that experiment in support of the statement as to the value of corn fodder, the feeding value of corn fodder, and I assumed that or- 170 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. dinarily speaking, when we are talking of the feeding value with- out specifying particularly that we referred generally to its ability to add to the animal weight. THE: ADVANTAGES 7 OP) Dalya 6 de SNUG Tc IDIOTS IN AIUN 5 JEJE, Mr. President, Ladtes and Gentlemen :— I suppose all men, both old and young, when about to enter upon the pursuit of farming, use, or try to use, their best judg- ment as to what branch, or branches, of that business is best calculated to carry out the object they have in view, whether that be for pleasure, health or profit. a If purely for pleasure one would naturally take to that branch or branches of farming, which he or she would most delight to see developed without much thought as to the finan- cial outcome of the undertaking. But asso few who are able to do so are inclined that way, and my own experience, of over thirty years’ having had more to do with the financial, rather than the purely health and pleasure part of the business, I will devote what little time I may occnpy mainly to that side of the question. Not that I would for a moment underestimate the real and all important value of health and pleasure, for I fully believe that both may be as honorably and effectually secured in the dairy as in any other business, aud with these two stricken out: our lives would be but drudgery and a howling wilderness (so to speak) for us. However much people may differ as to what ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 171 good health and happiness really are, it should be the privilege, if not the duty, of every one to get as much of both as possible from day to day, not only for ourselves but for all with whom it may fall to our lot to have to do. It has been well said that ‘‘ We pass this way but once.” Some thirty-six years ago, when I commenced doing busi- ness with the farmers of the central part of this state, I soon discovered that those farmers who always had ready money to meet their obligations were most sure to be the men who, in some way were condensing the products of the soil into beef, pork, horses, cattle, butter, cheese, wool, etc., thereby greatly reducing the expenses of shipping the products of the farm to some distant market, and the farmer who did not have ready money with which to meet his obligations was most sure to be the man who raised grain and hauled the same, with all its bulk and weight, to market; that market often being to the more prosper- ous neighbor, who through some of the means above mentioned, converted that grain into marketable products of very much less weight. He often loaned the grain-man money, and took his grain in payment, and made more clear money in the transac- tion that the banker would have done by loaning the money at twenty-per cent interest. Our honored secretary has asked me to present some thoughts for your consideration on the Advantages of Dairying. I thank him for the honor, and ask your patient consideration of what I, in my clumsy way, may have to say, for it will consume but a small part of as much of your valuable time to tell you what I do know about this business as it would to tell you what I do not know. In the first place, we all understand that for a man to succeed in any branch of business, or industry, he must have some adequate adaptibility, and inborn liking for that particular work. This is especially true in connection with the dairy business, for a slovenly, slack, happy-go-easy kind of a man, who only wants six to eight months’ work in the year, will be out of place, and the ordinary advantages of dairying do not lie in that man’s pathway, and the business has no use for such a man, nor the man 172 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. a real use for it. There are many essential details which must be known and provided for, and carried into every day’s work, that such a man will neither do himself, or require any one else to do for him. Under such circumstances the disadvantages would surely overbalance the advantages, and inevitable failure sooner or later, stare that man in the face. But the faces before me do not represent “men mommenae character. Ithink they are not here; they would not go out of their tracks to learn anything new that had work behind it; they would not read the best dairy paper in the world if it was their privilege, free of cost. But should there chance to be, in this audience, a lazy person who has any connection with the dairy business I venture the assertion that he or she has not long been in that business, and dependent upon it for a living. The so- called butter, made by such people, overload the markets with a kind of—what shall I call it?—-well, you name it, that sells at a price that the cows, if they could speak, would disdain, for their share of the work. But to the man or woman who loves the cow and the work connected with dairying, and is willing to learn all truths, not only for truths sake, but to put them into practical operation, I will say: First.—That I believe all land, however rich and productive. could be benefitted by pasturing, and properly using the fer- tilizer from the cows, calves and hogs, (the latter very proper adjuncts in the dairy business and essential to best financial re- sults.) Many worn out farms with light sandy soil have been wonderfully reclaimed, and made productive through the dairy system of farming. I have had no practical experience with that kind of soil, but many others have, and report good results. I have often thought of the remark frequently made to me by a good, old neighbor, more than a quarter of a century ago, when we first bought and moved to our present home, (he has long since been called to his long home). With almost pitying tones he would say: ‘‘ John, it never will pay you to hire help to haul so much manure.’’ I thanked him for his kind advice, as I was young, and had reverence for his age, but I said, ‘‘ Time will tell.” And it was not many years till the manure wagons ran ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 173 quite regularly on that man’s farm. He only needed an object lesson to teach him that it would pay to hire help to haul manure, even on to that fertile prairie soil. One half (eighty acres) of our present farm had been rented and cropped, and pretty well seeded with cockleburrs. I was at that time renting that land, and by the time we had those burrs thoroughly subdued this good neighbor had made a perceptible showing with his. We all know that it is less work to raise an acre of corn that will yield seventy-five bushels than one that will produce only twenty- five bushels; so aside from ‘‘cribbing”’ the crop, we have fifty bushels to the acre that has really cost less than nothing to raise. If a man can afford to raise the lesser crop for thirty cents per bushel he can better afford to raise the larger crop at ten cents per bushel. One had better pay $12.00 rent for the use of the land producing seventy-five bushels than $4.00 for the twenty- five bushels. The same rule holds good, in a great measure, in estimating the real value of the land itself. The benefit to the land used for dairy purposes will go a long way towards paying the expenses necessarily attached to the dairy business. I be- lieve with the introduction of the silo, in connection with dairy farming, that most land could in a few years, be made to carry more than double the amount of stock formerly kept. Second.—I believe it to be a fact that for the last twenty years with the average man dairy farming in this state, when rightly managed, has been second to no other branch of that business, either in magnitude or profit; but it is also a fact thata large per cent of the butter made in this state has been madeata dead loss, owing to its inferior value when put upon the market. To make dairying most profitable one must learn the business ‘‘from knuckle to thumb,”’ by his own experience and observa- tion, and a close study of the experiences of other people who have made that business a success by reading the best dairy books and papers, using his own best judgment and discretion in applying their teaching to the necessities of his own particular busincss. It may take much reading to learn a little, but that little may be worth much to us. Third.—The products of the farm can more quickly be 174 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. turned into cash through the dairy than by any other means of concentrating that product, and furnish ready money every week, or month, with which to meet present needs, and occas- ionally pay off an old mortgage, or add to the bank account. With the present machinery and lightning way of doing business feed can be reduced to butter in thirty-six to forty-eight hours, and turned into cash. The creamery and cheese factory are a Godsend to many localities, greatly lessening the labor and the details connected with farm, butter or cheese making, with decidedly better results, very much of which is owing to the better quality of the goods produced. But even these often fail for want of proper management and support. Experienced, well balanced heads must be had to insure success. Of all the branches of farming, this is the last to successfully run itself. As ‘‘eternal vigil- ance is the price of liberty, so “< eternal vigilance is tmenomec of a good dairy product.” The fourth advantage of dairying comes to those engaged therein by the necessity of constant application of their powers of brain and brawn to the business, establishing habits of nearly constant industry, which is a decided advantage to all men, and better fits them for all other duties in life. I refer you to the most excellent address of Mrs. Mayo, yesterday P. M., in support of this advantage. Fifth. There is a moral side to the business which has hitherto been looked upon with no little suspicion, and the source of much anxiety and trouble. But since the introduction of the Babcock test, and the producer receiving pay for his milk according to the butter fat contained therein, the induce- ments to be dishonest by robbing the milk of more or less cream, or adding water thereto, have vanished, and the man who pre- sumes to beat that test is about as successful as the man who put water in his maple sap that he might thereby obtain more sugar. The aggregated large amounts of poor butter put upon the mar- ket I believe largely responsible for the introduction of oleo and butterine. Their advocates never intimate that that product is better than good butter, but better than most ‘‘country butter;”’ ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 175 therefore it is often sent out in irregular shaped rolls wearing the country butter dress, and the people, (and there are thousands) who never know what good butter is, buy it for butter. People that have ever eaten real good butter for any length of time will not use a counterfeit unless extremely poor, or too averitious to pay for the genuine. And now we have the Process butter, said to be made from poor country butter by some secret process, with a chemist, I suppose, as its originator. Well, what next. Perhaps a little confession on the part of the writer of the foregoing is nowinorder. So I will tell you (of course you can all keep a secret). During the past few weeks he had thought of several good things in favor of the advantages of dairying, and had made a minute of them as he thought, in pretty fair shape, but as good, or bad, luck would have it, one day it stepped out; perhaps through the waste basket, and the confession is due this audience for the hasty manner in which | he has been compelled to write what is now left for your con- sideration. DISCUSSION. A Member: The speaker has made the statement that oleo was as good as country butter. Now, I claim it is not as good as any butter, good, bad or indifferent. OMenSpicer: Iidon’t know about that. My statement was that the poor butter was largely responsible for the introduction of oleo, because the oleo people never could have got on their 176 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. feet only as a fraud and an imitation, they could not have got | on their feet or done any business at all only to take the place of this poor butter. The Member: Inevitably it has taken the place of it in ap- pearance, while the inherent quality is not there. Mr. Spicer: That is true. I was arguing all the effects that have come about through these people who have made poor butter, and that is one of them. They did it ignorantly and I don’t suppose they will go to the lower place for it, but, unfor- tunately, we are responsible in a great measure for what we don’t know, as well as for what we do know. The convention was addressed by several members bringing cordial invitations from various points in the state for the Asso- ciation to hold its next meeting at such points. Mr. Brayton urged the attractions of Sparta; Mr. Spies wanted them to come to Highland; Mr. Tivy thought St. Louis would be a pretty good place and Crete and Peoria were also mentioned. On motion of Mr. Boyd these invitations were all referred to the Board of Directors. The report of the committee on nominations was called for and submitted by the chairman, Mr. Welford, as follows: President, Geo. H. GuRLER, DeKalb. Vice President, Jos. NEwMAN, Elgin. | DIRECTORS. JOHN “STEWART oe) io tee reali reece core nels aes eey ewe oa OMI Nie © i (018) ea ee CREM hh Cn MAUR A TA ius 6.4 4’ J SISK SNE SoG USOVERHILTS. S65 ee Geist eg a i mae ered ROOR. OMuURPHY 0 thy ie Oe ee tes Ga ral emieteranne Ro G Welford or ie re tod... RedeBud: Signed, R. G. WELFORD. JOHN STEWART. H. H. Hopkins. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. I LeAy( On motion of Mr. Judd, the secretary was instructed to cast the vote of the association for the officers named, which was done, and the officers named in said report declared the duly elected officers of the association. President Gurler: I feel highly honored to think that I have been selected the third time as president of this associa- tion. At the same time I don’t believe in a third term; there are many men in this association able to take up and carry intelligently through the work of its programme. There are men who have a better control of oratory by far than I have; there are men in this association who have all the qualifications that are required of a man to fill this office, and qualifications which I realize that I am lacking, but, as it is your wish, I will serve you and I will work first, last and all the time in what I consider the best interests of this association. The secretary then anuounced that there had only been one entry for the following essay premiums, and that all had been won by Mr. W. R. Hostetter, Mt. Carroll. Mow LO) SHERECT DAIRY PINWARE. (Premium of Six Seamless Neck and Cover Milk Cans, worth $12.00, offered by Chicago Stamping Co., Chicago; won by Mr. W. R. Hostetter.) To the dairyman this is an important question. It seems like an easy one but it is not. Our markets are flooded with cheap and worthless tinware. Nearly every town has a store called ‘‘The Fair,” ‘‘The Racket,” ‘‘The Ten Cent Store’’ or 178 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. some similar name where tinware can be bought for very little money. Found in such places it is almost worthless to the dairy- man. There is probably not one dairyman in ten that knows anything about the manufacture of tin and would not know whether charcoal tin was first, second or third grade. We have bought dairy tinware for the last twenty years and believe that the best way to select it is to go to the most reliable hardware man you know and tell him what you want. Tell him that you want the goods purchased of a reliable firm that have studied the wants of the dairy trade. My milk cans, pails, strainers, etc., made by local tinners, have been very unsatisfactory. A reliable firm will study the demands of the trade and adapt the goods to the purpose. They can not afford to send out an in- ferior article. Your local dealer in most cases is perfectly reli- able but he can not make you as good can, pail or vat as a large manufacturer, because he cannot afford to spend the time neces- sary to know all the little details that go into the making of a first-class dairy article. He can not afford the necessary tools and machinery on account of the small number made, neither can he afford to carry sufficient stock of the best material, for the majority of people buy cheap tinware and will do so until they are educated to the fact that the best is the cheapest. Most dairymen should and can know something about the different grades of tin but they cannot expect to be experts. In buying tools, farm machinery, wagons, carriages, in fact almost everything that the dairyman uses he must depend almost entirely upon the reliability of the manufacturer. There are firms making a specialty of dairy tinware that aré perfectly reliable and turn out goods upon their honor. Let the dairymen go to such firms or their agents and offer to pay a fair price and they will obtain the very best goods that can be manufactured, and the question of ‘‘ how to select dairy tinware will be solved. This paper was read by Mrs. Kelly and Mr. Monrad regret- ted that no stress had been laid on seeing to it that all solder- ing was done perfectly smooth leaving no crevices for coagulated milk and bacteria to hide in. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 179 DOES If PAY TO FEED OUR DAIRY COWS GROUND Me Je Ie (Premium of a scientific new style Sweep Grinder valued at $35.00, offered by Kingman & Co., St. Louis, Mo.; won by W. R. Hostetter. It is difficult for a person to prove a question that is self- evident or at least seems so. It might seem foolish to try to prove that it pays to feed our cows at all, but it is really a fact that some farmers seem to figure to see how little they can feed their cows and have them live without regard to profit, instead of how much profit can be made by judicious and liberal feeding. So long as the former class of farmers exist it will be necessary to present some arguments to prove things that are self-evident to the latter class. After feeding cows for twenty-five years we can safely say that the only person who can get along without ground feed is the farmer who has a silo and he can not get along without it if bran, shorts, and oil meal are considered ground feed. Even the man with a silo must grind his oats if he wants to get its value. Although what the majority of people do may not always be the best thing to do, we may consider in a case of this kind where it is matter of amount of profit that the majority would probably be in the right. Among our acquaintances the successful dairymen invariably grind their corn and oats and I think there is no doubt but this is true everywhere. We know of a few dairymen who feed shock corn in the yard but this is only part of the ration and they always have hogs in the same yard and feed cows ground feed in the barn. Oats are one of the best grains to feed milk cows, but if fed whole fully one-half of it will be lost on account of the cows’ in- 180 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ability to digest it. It takes very little figuring to prove that it pays to grind oats when this is the case. We think the loss on corn is fully as much as on oats and in fact more if the corn is shelled; of course with corn part of the waste can be recovered by allowing hogs in the stable or on the manure pile if it is not hauled directly into the field. But we claim that the extra work required to keep a barn clean, where hogs run in it, would pay for the grinding. One of our experiment stations has proved by experiments that are perfectly reliable that the cob of an ear of corn when ground with it, has the same value per pound as the corn itself. This would give us a gain of fifteen pounds on every bushel of corn, or twenty-five per cent more in weight which would more than pay for grinding, to say nothing of the increased digesti- bility of the feed. Another reason it pays to grind oats and corn is that it is. much better to feed them with bran and shorts and i not ground they cam mot be mixed.) They are too meh @tomecmred alone, especially corn. When a farmer has his own mill, the cost of grinding is very small and grinders are so cheap that every farmer can afford to have one. With the improved grinders on the market a farmer can grind his grain while he would be hauling it to the mill with no more work for the horses and very little more to himself. Ground feed is much more palatable to the cow; to prove this it is only necessary to place the two kinds before her. It is cow nature as well as human nature to be grateful, and try and repay those who endeavor to please us. It is certainly true that a man’s affections can be gained through his stomach and it is equally true of the cow, The affectionate and con- tented cow is the one that makes the profit and in no other way can we make her contented and affeetionate better than by feeding her ground feed and it will pay a handsome profit over cost to grind her feed. ILLINOIS STATE DATRYMEN’S ASSOCIATION. 181 tht PEPEECLT OF NEATPNESS IN. FARM SURROUND- INGS ON THE OUALINY OF THE BUTTER. (Premium of 20 rods of their 58-inch No. 5 Woven Fencing valued at -$11.00, offered by I. L. Elwood M’f’g. Co., DeKalb; won by W. R. Hostetter.) On first thought a person would naturally say that the farm ‘surroundings had nothing to do with the quality of the butter, that if the stables were clean inside, that if the dairy utensils -and dairy-room were clean and the butter maker neat and clean that the surrounding influences could have no possible effect. But in assuming the above we assume conditions that do not ‘exist. A clean barn with dilapidated doors, rickety fences and filthy barn yard does not exist. Neither does a neat and clean butter maker exist where the -slops are thrown down by the door and the poor fences allow the chickens, ducks, geese and pigs to eat every blade of grass ithe front yard. Ihe fences, the lawn, the trees, the out- buildings have a direct influence on the butter. Good and uniform butter can not be made on a farm with poor fences, cows that will occasionally get through fences into grain fields, will worry continually and the best quality of butter can not be made from them. Untidy and dilapidated out- buildings always indicate neglect and there is no neglect without decay, which means bad odors and the breeding of injurious bacteria which fill the air and fall into the milk and infest every nook and crevice. There is nothing will.absorb bad odors and breed bacteria more quickly than milk and the bad effects are Seen in the butter. We might mention the effect of badly kept barn yards and hog pens upon the wells that are quite a distance from them and how such water will not only make the butter that is washed in it unfit for food but will injure the milk of cows that drink it. To more fully illustrate the good effects of neat surroundings 182 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. we have mentioned some of the evil effects of untidy surround- ings. It has been said that you can tell the character of people by their surroundings; that the general appearance of the home in- dicated what the people were that occupied it. We do not think it necessarily follows that good butter is made on every farm that is neat and tidy, for skill, time and proper conven- iences are also necessary. But we do believe that every farm where fine butter is made is neat and kept up in good shape. That there will be good fences, neat house and out buildings, comfortable stables, neat barn yard and well kept lawn. Fine butter can come from no other place, any more than misery could come from heaven or happiness from the lower regions. UDIDURIDS Sy BY GEORGE W. LINN, CHICAGO, ILLS. It is an unexpected pleasure that Iam here. I have beem at Rockford all the early part of the week, trying there to do. work that would be beneficial to the dairymen and their inter- ests. Iam glad to be here because we are all interested in the same things. I have been a long time interested in trying to: secure legislation in the interests of the dairymen and now I want to see that law enforced. I am so much interested in this question that it seems to me that it should be pushed to the front at every such convention, although one has only to sit here and listen awhile to realize how many other important things. are connected with the industry. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 183 You all know something of the struggle that we have had to secure even the position that we have attained. Wedid notsecure the law that we wanted, but we have something that is of great value. At any rate we demonstrated the fact that the legisla- tors, and even the governor did not feel at liberty to go con- trary to the wishes of the people in the country. The senators and representatives from Chicago were almost unanimous in their opposition to any legislation which favored the farmers, but the country representatives, when they learned the wishes of their people, were willing to be guided thereby and all that had to be done was to convince them what was expected of them. The law covers the manufacture and sale of the goods, but gives us no state officer to enforce the law and no appropri- ation to assist in its work. In Iowa, Wisconsin, Michigan and Ohio and in all of the eastern states, they have been provided with a dairy commis- sioner and a special appropriation has been made to meet all the expenses in the enforcement of the law. But we are deter- mined to go on and to get the whole benefit of the little legisla- tion we now have. Weshall have to go before the next Legis- lature and ask for an amendment to the law that will provide for a dairy commissioner, and an appropriation to carry out the work, ; You will realize that this will not be easy to do when you understand that there have been thirty million pounds of this product made in Chicago in one year. We have raised consid- erable by private subscription to help in this work. We have had three men indicted in the criminal court. The constitu- tionality of this new law was attacked in an argument before three judges of the superior court. Our lawyers had everything in their favor, having favorable decisions from the supreme ~ courts of ten or twelve different states. The case was argued before these three judges and we are expecting the decision this week. Of course, we cannot tell how it is coming out but we hope for the best. There has been no adverse decision in any state upon this point, which is the main one depended upon. 184 ILLINOIS STATE DAIRYMEN'S ASSOCIATION, Mr. Chubbock: We have gone through considerably the same experience with our legislature in Missouri. At our meet- ing of the dairymen last week, steps were taken to secure the incorporation of our State Dairy Association with a view of securing from the Legislature the enforcement of the law which we now have, putting such enforcement in the hands of the association, Mrs. Mayo: I want to tell you how we got our dairy and food commissioner in Michigan. Iam not a politician but I am the wife of a politician, and I have to stand right behind that man and I am obliged to listen to all the arguments that he has to present. We have been working hard for that law. The Grange is strong in Michigan and it is largely through the influence of the Grange that we have to-day alaw in regard to pure food and we are fortunate in having a very strong man as Dairy and Food Commissioner. Our first man didn’t amount to anything, but now we have Mr. Grosvenor, an earnest, persistent man, and he isn't afraid of anybody, not the governor or the whole state of Michigan or any political influence that may be brought to bear on him, because he knows that behind him is the great con- stituency of the farmers of the state of Michigan and under such circumstances, these legislators are putting their ears to the ground and listening for something He is vigorously prosecuting offenders. He is reading up, he has sent out inspectors to all the farmers around the country that are selling their milk in the cities, submitting them to rigid examination, making reports which stand on the records and which a man don't like to see unless they read pretty well. He . is going after the slaughter houses where animals are killed and put on the market, examining into their condition. There ought to be in every state a sufficient appropriation made to carry on this work. Think of the amounts that are appropriated for all sorts of things that are of no earthly use to us farmers. We must look after our own interests and elect men to these positions that we can tie to every time, not to tie to before election, but tie to when the votes come to be counted. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 185 Mr. Soverhill: Mr. Linn, what success have you had in get- ting funds from the different creameries through the state to aid you in enforcing the laws? Mr. Linn: Our success has not been very flattering. I was instructed to send out to every creamery in the state which I did. We had a lot of circulars printed and we sent them out. Some responded very nicely, but I didn’t get back as much money as I expended in trying to get it. During the session of legislature, when we asked the creameries for five dollars apiece, they responded pretty well and that money was used in sending literature throughout the state to let the peoole know what we wanted them to do, which was to bring their pressure to bear upon their senators and representatives. Then we tried to get something from the patrons of the creameries and there it seemed to s op. Mr. Soverhill: I find a good deal of difference in different locations; some have been very willing to respond. The Chairman: I think that the trouble lies largely with creamery men in not giving that matter their attention. I believe that if they would push it properly, we could collect from twenty-five per cent. anyway of our patrons. Mr. Welford: I had a little something to do in raising sub- scriptions and also in keeping our representative in line with us. He made some promises before he was elected and we held him to his promises, and he staid by us in good shape. Adjourned to 1:30 P. M., same day. The convention met at 1:30 P. M., same day. The president in the chair. Secretary Monrad presented the report of the judges on the butter and cheese scored by them as follows: also announcing the takers of the prizes. 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JOpNa “Ww -0eD o0anod “'* gluTwig uepary| -osss* UBUIIEIeM “G ‘005 goat, [errr - SIME “WN “IW ss apeqsnt |? raSz1eWl “Tut seeeteeseererees UOAUET ATBT| Te? OMTBIQ HUeIT rereeeeseeeseooes UpUTTOIBM Preeeteeesssss* TOIT “CW preeceesseeeeceeesces GHTTB TT [Pr eetereeeeseeseoes TONG “AT Pe ese0eeesceoocee 188 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. DAIKY BUIUTER SCORES: Se Omelet 4 ej) 2 |e ele So lie i = Ler) ° jo) 5 9 ° Lear) . S Name. P. O. Address. : 2 : 2 : ve) : 2 : ® STANDARD 50 25 10 10 5 100 k. A. Bloomfield. Mt. Sterling............ 44 24 9%} 9%) 5 S.S. Merritt ...... ‘Henry, MarhallCo..... 46%| 24%! 10 9% 5 95% Jas. H. Simpson.. Ruma, Randolph Co.. | 438%| 24 9%} 10 5 S. W. Peak........ Winchester............. 44 24 9%| 10 5 921% A. Spoenemann.. Oakdale wate ee ec ne 45%| 24%) 10 9%) 5 9414 R. A. Patton...... Hanmnar@itiya-re eases. 4414) 24%! 10 10 5 94 Ajo 16 Saath, Gaood INAVOIOUNGL 6 sacooocoo oun 4414) 24 10 9% 5 93 ‘Geo. R. Wilson... Monmouth. ............ 45%| 24%] 10 10 5 95 CHEESE SCORES. =| © eS Q RM iS eo) 2 | 2S ae < =e o iS) = Bo esi aera : © ; : Name. P.O. Address. : STANDARD. 30 30 20 10 10 100 J. A. Biddulph ....| Providence............. 28 28 20 10 9 95 SS. G.Soverhill...... “iia assoooowndoanos 28 28 18 9 9 92 THE ILLENOls) PURSE: ONE HUNDRED AND THIRTY DOLLARS PRO-RATA PREMIUM FOR ALL MAKES OF BUTTER SCORING 95 AND ABOVE—DONATED BY THE DE LAVAL SEPARATOR CO. Manufacturers of the matchless Alpha Separators, 74 Cortlandt - §St., New York, and Canal and Randolph Sts., Chicago—§$20.00. A. H. BARBER & CO. Produce Commission, manufacturers of Dairy Apparatus and Refrigerating Machines, 229 South Water St., Chicago—$10.00. CORNISH, CURTIS & GREENE MFG. CO. Ft. Atkinson, Wis., manufacturers of Dairy and Creamery Ap- paratus—$10.00. CREAMERY PACKAGE MFG. COoO., CHICAGO Manufacturers and dealers in Dairy and Creamery Apparatus and Supplies—$10.00. DIAMOND CRYSTAL SALT CO. Manufacturers of ‘‘The Salt That’s All Salt.” C. F. Moore, President, St. Clair, Mich—§$10.00. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 189: GENESEE SALT COMPANY Manufacturers of ‘‘The Salt that Wins the Sweepstakes.” Mercantile Exchange, New York, and Ogden Building, Chicago— $10.00. WORCESTER SALT COMPANY Manufacturers of the Salt used by the winner of the Diamond Medal—$10.00. THE CHICAGO STAMPING CO. CHICAGO Manufacturers of Milk Cans and Dairy Tinware—$o.00. DAIRY MUTUAL INSURANCE COMPANY W.S. Furnas, Secretary, Lisbon, lowa—$5.00. JOHN BOYD, 199-203 Randolph Street, CHICAGO Milk Dealers’ and Dairymen’s Supplies—$5.00. THE THATCHER MFG. CO., POTSDAM, N. Y. Manufacturers of Pure Annatto Butter Color—$5.00. FRANCIS D. MOULTON & CO., NEW YORK and CHICAGO General Agents for the celebrated Ashton & Higgins Dairy Salt—#5.00. I. L. ELLWOOD MFG. CO., DeKALB, ILL. Manufacturs of Wire Fencing, Wire Nails, ete—$5.00. SCOTT VALVE CO. CHICAGO Marsh Steam Pumps for MILK and other duties—#5.00. CHAMPION MILK COOLER CO., CORTLAND, N. Y. Manufacturers of the Champion Automatic Milk Cooler and Aerator—$5.00. CHR. HANSEN’S LABORATORY, LITTLE FALLS, N. Y. Manufacturers of Rennet Extract and Tablets, Cheese and Butter Color—§5.00. ELGIN BUTTER TUB CO., ELGIN, ILL. Manufacturers of and dealers in Butter Tubs, Cheese Boxes and Creamery Supplies—$5.00. The donors of this purse will be pleased to send their cata- logues and price lists, and invite correspondence. toe St LOUIS PURSE. FIFTY DOLLARS PRO-RATA PREMIUM FOR ALL MAKERS OF BUTTER SCORING 95 AND ABOVE—DONATED BY HOFMANN BROS. PRODUCE CoO., St. Louis, Mo.—$10.00. ST. LOUIS DAIRY CO., St. Louis Mo.—$10.00. HILMER, SCHEITLIN COMMISSION CO., St. Louis, Mo.—$10.00. H. McK. WILSON & CO., St. Louis, Mo., dealers in Dairy Apparatus and Supplies—$10.00. TRAUERNICHT SHANKS COMMISSION CO., St. Louis, Mo.—$5.00. CORNET BROS., Wholesale and Retail Grocers, S. W. corner 13th and O’Fallon Streets, St. Louis, Mo.—$5.00. The donors of this purse invite correspondence. 190 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. WINNERS OF [ILEINOIS AND St. LOUIsSseuUksin PRO-RATA. Jd. P. Howell.......... SHaromy ch cobs Gwen s aie eee $ 2 86 W. EH. Walden’... °) 3. Stillman Valley. .2) os. Suen. ee 5 72 G. FS Burton... 2.5... Mts Carrolian: see eccnue Bee ee Na 5 72 BWV I. BOLE wi5:5 wisieie 6 eye ole RiGhMONG ue eure ai Bee hoe ey 7 14 Geo. W. Hopperstead..EHagle Lake.................ccceeeceess o 72 F. M. Murphy........ Garden -Plaim i.)..5 ee A ae See 2 86 TP ave y eee. cei ae Clare. cite lahenay a Usha Gale lee eke eee 4 29 Heber Hiarvey........ ESMOMG: .\sfics Sen eee ee eee 7 14 Jc OW pSe@ arnt hice gems Pecatonica, £536 stcesck eo ae 2 86 W. W. Fleming....... PWC KVa eer OA aes OE AE Obin big. 6 10 00 Hy Hastman ae ..ce StO ward oacsise eis cele Geen ee epee 2 86 Av BenSONG ee aaa eer QLVe BOR. Oe Bois sain bai ele outa ee 5 72 J; Eo Wernersstn acne. Naperville ioe 5d ba Sah oe eee 4 29 OMB) si Gemamilii ota sr: Cutler/Creamery, Cutler: . 932. oe eee 2 86 Herman’ Schlueter....Germantow le. .74--0 0. eee eee 5 72 Grant Mallory ....... BreGpOrt of aie Oise ce new renters - CO et Geo. Bloyer.... ...... Harpete. ON cece sein Cee eee 714 J. H. Shurman........ Bartelso wei ascot sta oakGe crsineleceeant 2 86 HR Duell eee coe ATMS 2) Laie ide fe liso cue lataas veka ele eee 5 72 AC. MWantersnicaeae ns Waterman a .ao8 fe. eae cine eo ae eae 5 72 Frank Clarke......... Blaha: | EU VOT we). cis) hess eo ecase oho eee eae 5 72 EB. L. Metzger......... Star Creamery Co., Millstad............ 5 72 IME OM Ae wal Magee ere VE CCOIS tae tiendie ies: Giclees wie a eae eae 2 86 Geo. E. Waterman .:.Garden Prairie........ 6.620.000 oe omer: 7 14 Geo. A. Cutler........ Belvidere rece wes eee wea WS ea e280 Geo. Boesenberg...... Panark =e cremeech ce see eetaauae io ees W.Carbaugh.......... INAATSO Tey eer cee oars tele crarats tester Valeo encanta 2 86 Anton Buehler........ Bemes, Willow oes ie See 7 14 K. B. Carpenter....... ENN OMS ON ce ea fetes @ siere oes ee ore eR eee 7 14 Herman Baetje....... Smii Pom erie cas sie ee 6 sie silat cree euaernes 3 58 O. mSchultz ene eee Waterloo tos) Gin. cies coe cere eee 5 72 CX ab ieee eaten Unions McHenry Co nic. 2s.ee oe ere 6 42 Sse MUNIET Aes Lise seer O’Fallon Creamery, O’Fallon........... 5 72 S.1S. Merritt... 3.00: Henry, MarshallCoio os. iciis. seh cade ee 4 29 Geo. R. Wilson........ Monmouth 7 swcnice see a clemoe mcue ei aiee 2 86 $180 09 THE THE ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 191 SEP CIAL PREMIUM EIST. CITY OF RED BUD Offers for the Highest Scoring Butter made in Illinois South of the Wabash Railroad, Hannibal, Springfield and Danville, RED BUD GOLD MEDAL, valued at $25.00. There were four ties of 96, and lots were drawn by the editor of Chicago Produce for F. L. Metzger, Millstadt; O. Schultz, Waterloo; Herman Schlueter, Germantown, and J. Munier, of O’Fallon, the latter drawing the medal. ELGIN BOARD OF TRADE Offers a GOLD MEDAL to the buttermaker, working for a member of the Board, who scores the highest, valued at $25.00. Won by; W. W. Fleming, Alden, having first tied with Grant Mallory, but was raised on re-scoring. . BROCKMAN COMMISSION CO.—805 Third St., St. Louis, Mo. Offer to the maker of the Highest Scoring Tub of Butter, weighing not less than 50 pounds, $25.00 cash. Won by W. W. Fleming, Alden. WELLS & RICHARDSON CO., Burlington, Vt. Offer to the creamery buttermaker scoring highest with their Color, $15.00 cash. Won by W. W. Fleming, Alden. To the maker of the highest scoring Dairy Butter with their Color, $5.00 cash. Won by S. S. Merritt, Henry, Marshall Co. GENESEE SALT COMPANY—Mercantile vee New York and Ogden Building, Chicago. Offer to the maker of the Butter scoring ae of all, PRO- VIDED THE SAME IS MADE WITH GENESEE SALT, a Diamond Stud valued at $35.00. 192 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. CHAMPION MILK COOLER CO., Cortland, N. Y. Offer to the maker of the best Creamery Butter made from milk aerated at the farm with the Champion Milk Cooler and Aerator, $15.00 cash. And if the same scores highest of all they offer additional $15.00. No entries made for their premium. CORNISH, CURTIS & GREENE MFG. Co., Ft. Atkinson, Wis. Manufacturers of all kinds of Dairy Utensils, kindly lends one of their LEVER BUTTER WORKERS for the ocular demon- stration in buttermaking, and then donates it to the maker of ‘the highest scoring Dairy Butter. Valued at $0.00. Won by S. S. Merritt, Henry. WORCESTER SALT CO., New York. Offer the maker of the highest scoring Creamery Butter salted with Worcester Salt, a Gold Watch valued at $25.00. Won by W. W. Fleming, Alden. Second highest, a Gold Watch valued $15.00. Won by Grant Mallory, Freeport. THE FARM, FIELD AND FIRESIDE and THE DAIRY WORLD Will be sent one year to each exhibitor whose butter scores 95 points or better. THE ORANGE JUDD FARMER Will be sent one year.to the first six ladies who make entries for butter or cheese. THE FARMERWS’ UNION Will be sent one year to the four exhibitors of dairy butter who score next highest to 95. : THE FARMERS’ REVIEW Will be sent one year to the first ten who make entries for dairy butter. THE ELGIN DAIRY REPORT Will be sent one year to all makers of dairy butter scoring 95 and above. THE NEW YORK PRODUCE REVIEW and AMERICAN CREAMERY Will be sent for one year to the maker of the highest scoring creamery and dairy butter. THE FARMERS’ VOICE One year to the first six unmarried ladies who enter butter for exhibition. J. H. MONRAD Winnetka, I11., offers to each of the four creamery owners who first pay their own and their buttermaker’s membership and enter butter, 200 copies ‘‘PATRONS’ BULLETIN,” a 24-page educational pamphlet for creamery patrons. Price is $2.50 per 100 copies. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. | 193 tae BULRTER EXHIBIT; DEMANDS OF ST. LOUIS WOME Bebe Wo BROGKMAN, Sil.) LOUIS UOMO: Mr. Monrad has asked that I should say something with re- ference to the butter exhibit. I want to say first that in the number of years that I have been in the butter business I have attended quite a number of gatherings where exhibits of butter were the order of the day, and I say it freely and without fear of contradiction that the exhibit which I had the pleasure of ex- amining downstairs, has been so far as the general quality is con- cerned the best that I have ever run up against. The score is ninety-five and a fraction on the average, which every one who knows anything about butter will admit is ex- traordinarily good. I donot pretend to be an expert, but for the last twenty-five years I have been in constant contact with butter and have fair knowledge, I believe, of what butter is. So far as making butter is concerned there are a great many things entering into it which will have an influence on the quality, the conditions and surroundings and skill of the butter maker are not always the same. One day he has good butter, the next he has not; he cannot always tell what is the reason. Then the conditions surrounding the creamery and the climatic condi- tions have a good deal to do with it, and accidents are liable to happen to any one. You have the question of flavor to deal with first; next the question of texture or grain, and then come the color and salt. and I consider is absolutely a matter of indifference as to the 194 i1LLINOIS STATE DAIRYMEN’S ASSOCIATION. scoring of the package. There are of course differences of opin- ion about all these matters, but I take it a man makes butter for the money there is in it, and the most money is made by the man who caters to the public taste and satisfies it. Butter, as we found it, is not what it is going to be in two weeks or two months, but I think that nine judges out of ten will score it according to what it is at the time of judging. The question of grain is very easily settled. The question of color I think ought not to cut any great figure in scoring butter, because the demand differs in different parts of tha country. In St. Louis there are some few who demand high colored butter. We are gradually coming down in that regard to where the color is just about what it is for Chicago. The demand in New Orleans is different again and so on through the country. The question arises what right has the judge to determine what is perfect color unless there is a specific understanding as to what point the butter is scored for. I believe that the judge should bear down hard only upon the points of flavor and texture, the others being almost entirely local questions of taste. In conclusion let me say that the awards made yesterday should satisfy any who have butter on exhibition. When a man gets into the ninety’s on his score, he has no great room for complaint, he comes very near making good butter. I believe a hundred points has been given, but in very few instances and that is right, the standard should be high. I trust that the work which the judges have done will meet with your approval. It has beeu unbiased, we did not know one package from another. It has been simply a question of merit. Our government has given $100,000 to the sufferers in Klondike. I say we have a Klondike right here in our dairy interests, a Klondike that will probably put one hundred millions of gold in the treasury of the United States in the coming year, and so I feel that we have a right to push forward this interest and to ask that a proper appropriation should be made by the ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 195 state to protect this interest, and I believe it will be found that we can discount. Klondike. Mr. Monrad wishes that I should tell you something about the demands of the St. Louis market. Ihave been in the butter business there twenty-five years and I can sum up in two words what we want in St. Louis. ‘‘We want good butter.” As far as butter prices are concerned St. Louis market stands frequently at the head of any of the cities of this country. Of course, in order to command top prices several things must enterim Ihere must be absolute honesty om the part of the man who handles the butter, but not only that, he must be a butter man, and in touch with the creamery and dairy men. The best results have so far been obtained by creameries who have made a practice to make and pack their butter as carefully as science and experience have demonstrated it should be done and they have thereby established a reputation. Such butter should always be branded and nothing but that which is perfect should enter the market either at St. Louis or anywhere else under that brand. A great deal of the butter that comes to my house and other commissoin houses is never opened, we do not lift the lid offat all but we know the character of the butter and of the man who sends it; if it has suchand such a brand upon it, we can rely upon it that it is good, it is perfect so far as any man can makeit. If for any reason the butter is not up to grade, the brand should be left off and the commission man notified to do the best he can with it, and on no account to let it go out under that brand. These men must treat each other with confidence and absolute honesty. Very little Elgin butter comes to the St. Louis market on commission. We buy it, either at the Elgin Board of Trade orin some other way. I would rather buy the butter nearer home if I could get it from our nearby creameries, and I am somewhat of an advocate of the protection idea and would 196 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. rather buy it right here than to go away from here as we are obliged to do now. The term ‘‘ near by creameries”’ has been associated in the minds of a great many St. Louis people with the idea that the butter is not as good as Elgin butter, and I guess there is some ground for that, but not to the extent that the average buyer takes for granted, his object being to buy the butter a little cheaper, but he will not often sell it for any less. It seems to me if the near by creameries can obtain the same price that the Elgin people get up in the north for their goods that they ought to be satisfied. I have only one more thing to say. There seems to be an idea in this part of the country among some of the creamery- men that if they can get out their butter in small driblets to the groceryman, they will save money. I believeif they would look into this they would see that it cuts both ways. It pulls. down the market. Some of the creamerymen are afraid to do business when a drummer comes to them. Let me suggest that you let the drummer put down in writing what he will agree to do, then ascertain if the house is responsible, and then ship the butter, and if he does not carry out his promises, hold the house responsible. It is my earnest wish that the State Dairy Association may grow and flourish and that the next exhibit will be still better and larger and that they will keep on increasing as time goes on. Mr. Tivy: Mr. Brockman has said that we want good butter in St. Wouis. We want extra good butter: I want to endorse every word that Mr. Brockman has said. The creameryman is hurting his own interests when he singles out grocers to sell his butter to, who come in competition with other grocers, they cut the price and the commission men are bound to meet it, so that if he sends some to the grocer and some to the commission man, he must not be surprised if the commission man doesn’t do as well as he expected. They are \ ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 197 cutting their own throats in cutting up their shipments in that way. Mr. Willson: Iam glad to hear you take up the idea that scoring should be considered upon two points, flavor, and grain, as they are certainly the two points upon which depend prac- tically the value of the butter, as a food product. The object of scoring butter, as is generally understood, is to show to the various butter makers where they are deficient or proficient. As to color, the standard of color in New York is getting lighter and lighter every year and Chicago is following that line, as is St. Louis. Then there is a variety of tastes with teference to salt, but neither of these things affects the quality -of the butter. I want to criticise Mr. Brockman as to this extra high acid flavor that is demanded in butter. A high flavor that does not leave a fine clean taste in your mouth is not in my judgment perfect butter, and the commercial judgment for the last ten years has been growing in that direction. I say that high flavor has been developed by ripening to a point that when it goes beyond that, it begins to get worse. We want a flavor that wiil get better at ten days or two weeks, and I think that butter should be scored with that idea. Mr. Spicer: Won't you tell us how you ascertain which way the tide is going, up or down? Mr. Willson: Butter that is to be judged should be made at least a week before it is offered for judgment or ten days is better, and I would suggest that to the officers of this associa- tion. A man who buys five pounds of butter and puts it into a refrigerator wants to be able to eat it all up and have it all good. We don’t want butter that draws up the muscles of the tongue, although the flavor may be high, but we want butter that is ‘better at ten days than it is when it comes from the churn. We want the quick, high flavor and the clean taste too, if you can get them both, but if you must sacrifice the clean flavor to that high, quick, nosey flavor, give us the clean, smooth flavor first. Now, in order to make this kind of butter you have got to 198 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. have something to make it from, you can’t make it from milk that has been badly handled, you can’t cover up those bad flavors if you make that kind of butter, they will stay in your milk and in your butter, and I believe it would be better all around. Mr. Tivy: There is some justice in the remarks of Mr. Willson, but I think they are calculated to lead some people astray. Iwill agree with him that the high flavor does cover up some defects, but that high, nosey flavor that he speaks of you can get from the very best butter as well as from poor but- ter. If you take cream at the proper temperature anayecmunm when it comes to the proper acidity for churning, it will have that flavor and it will continue for quite awhile. If you get a little under that, of course the flavor will mature in the butter and the butter will last longer, but the scoring has to be done at the time the butter is offered for judgment. Mr. Brockman: Mr. Willson promised me he was going to. ask me some questions, and I am glad he has started this thing, we have found out what his views on butter are. When I came into the butter business about twenty-five or six years ago, the choicest creamery butter was absolutely not in existence in this part of the country. We sometimes did receive from Wisconsin. and the northern part of Illinois, dairy butter, which was con- sidered the acme of perfection at that time. The usual custom of the grocerymen then was not of going to the wholesale dealer or the commission man to get one or two tubs of butter, their first business was to bring down a washtub, or a half of a. molasses barrel or something of that kind, and go down into the commission man’s place and say, ‘‘ You fill that for me, I want to take it home,” and that butter which to-day would be scored. at about fifteen out of a possibe 100, at that time went to the table whether it was yellow, white, spotted or any other color. Now, some of the people have been educated to the idea that we are making better butter, I don’t know whether all of them have yet arrived at that stage of perfection. One of the largest butter markets in this country has a grade called ‘cextras,” they have ‘<‘ firsts,” ‘‘seconds,’’ and then anything ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 199 that comes after that. Now what do the rules say shall consti- pute “cextras?’ The first words upon which the inspecter is bound to base his judgment in scoring this extra butter, say that ‘‘it shall be butter of high, quick flavor, perfect body, good salt, reasonable color and good package.’’ Now, has a butter scorer the right to go beyond that, which is laid down by one of the best and largest commercial centers in the United States as constituting perfect butter? Not only this, but the creamery man has that classification in his mind in making the butter for scoring. I am afraid if Mr. Willson were in the commission business with the theory he has, he wouldn't sell all the butter he could get, because people demand high, quick flavored-butter, first and foremost, and will have nothing else. You try to sell a tub of butter that is ten days old, tell the customer that it is ten days oldyyand he will say, ‘‘Here is a tub that is fresh, give me some of that. We are in the business for profit to sell that which will bring the most money. We want that kind of goods from the creameries. Mr. Willson: We have a feeling in aia that there are men who want to buy the kind of butter I speak of and they go into the market and they can’t get it. Mr. Newman: I think it is only fair to this audience here * to explain that Mr. Willson is what we call riding a hobby just at present; that is, the pastuerization theory. I don’t say there is anything wrong about it and we will all ride that hobby as soon as we find out that it is what the people want. We make butter for the people, the citizens of the United States and other countries to buy, and we have educated them up through thirty years to this fine, high, quick-flavored butter and we believe they like it, at least they keep ordering it, and just as soon as Brother Willson has got his pastuerization along far enough so that they demand it that way, we will make it that way. Mr. Boyd: I want to ask the gentleman if he means that when you have that high, quick, flavor, the bad taste always accompanies it. 900 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Mr. Willson: Yes, it is what we call a winter taste. Mr. Boyd: We are under the impression that we taste a great variety of things, but in reality there are only four things that you can taste, salt, sugar, acid and bitter. This effect does not come from taste at all, it comes from flavor, if there is anything wrong about it. Ican give youa dozen samples of butter, some of the very poorest kind, and some of the very finest, and if you hold your nose you can’t distinguish one from the other; that is a well known fact. That is a physiological fact, not a theory at all. Mr. Chubbock: I noticied the score card used here differs from the one used in ourstate, and I want to ask Mr. Brockman as to which he thinks is the better. Our scale gives flavor forty-five points, and grain, I think, thirty-five. This one gives fifty to flavor. | é Mr. Brockman: I think that is a matter entirely of an arbitrary character. The Dairy Association of the state of Illinois simply chooses to call perfect flavor fifty. It is entirely a question of method. Secretary Monrad: It has been our rule for a long time. My little experience in visiting dealers on South Water street has shown me that if the product is a little off on texture, it isn’t nearly as important as the flavor, flavor is what they are after and will pay for. I want to ask Mr. Brockmanif it is not a fact that if you had two tubs of butter one with a high, clean flavor, and a little poorer body or texture, and the ‘other “one wheres jumese conditions were reversed, is it not true that you will every time pay a little more for the high flavored one? Mr. Brockman: It will sell quicker. Mr. Monrad: I want to say that while I am a firm believer in the introduction of pastuerization, where it is needed, still as long as we are judging, we want market judgment. If there had been butter offered here, marked ‘‘ For Export,” I should have asked the judges to judge that a little differently. Mr. Tivy: The question of texture has been touched upon. Heretofore the proper texture has been considered that which ILLINOIS STATE DAIRYMEN’S ASSOCIATION. | 201 had been secured by one working, the butter becomes solid then and will stand up under circumstances under which butter that bas been worked the second time will not. The question has been discussed considerably however of working butter the sec- ond time, in order that it may be more easily handled by the grocer, and there is something in that. I know that some grocers prefer it worked the second time, especially in cold weather, because it is easier to handle. Another thing, it is claimed that with the single working there is more water than in butter that is worked the second time. This is a question that should be decided on before judges go to work upon any lot of butter, they should know whether the texture should be con- sidered and from which point of view. Another thing, I think it would be a good thing for this association and all others to try to arrive at a uniform standard of color, a color that is too high for the Chicago market might be perfection for some other market. We dealers met last spring and concluded that we would commence in the month of June, take that as a standard, and stick to the June color, and we have been able to carry that out pretty well, although there are some markets where they insist upon a high color. We all agree that May and June color is perfection. The Elgin Board exerts a great influence throughout this country. Mr. Willson: Thank you, I am glad to hear that. Mr. Tivy: I think they have a little too much sometimes. They have their wires all over the country. If they would send out a standard of color, it would undoubtedly do a good deal to establish the same color all over the country. 202 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. RESOLUTIONS ADOPTED AT THE ANNUAL MEETING OF Tie TPEINOIS Silat DARN ASSOCIATION HELD AD RED BUD, ILL., JANUAR? I-12, aS@o: The committee on resolutions submitted a report; which after being discussed and amended, was adopted as follows: Resolved that the following Petition be presented: To the Honorable Senate and House of Representatives of the United States in Congress assembled: The Illinois State Dairymen’s Association, respectfully rep- resent that the present so-called free seed distribution costs over $200,000 a year, including postage. We believe the people do not want the seed and regard this use of money an entire waste. We respectfully petition your honorable body to stop this waste. Resolved: That the thanks of the Illinois Dairymen’s Asso- ciation are due and are hereby extended to the senators and representatives who stood so heroically by and worked for the passage of the Anti-Color Oleomargarine Law during the last regular session of the legislature. Resolved: That the thanks of this organization be extended to his excellency, Gov. John R. Tanner, for his interest mani- fested for the dairymen and their work, in giving his official approval to the Anti-Color Oleomargarine Law. Whereas: The experience of the last six months has taught us in a very practical manner that it is extremely difficult, if not impossible to strictly enforce, the wholesome legislation already obtained without an especial officer for that purpose; therefore be it ILLINOIS STATE DAIRYMEN’S ASSOCIATION, 203 Resolved: That we recommend the law to be so amended as to provide for a State Dairy Commissioner who shall devote all his time to the enforcement of the dairy and other pure food laws of the state and that an appropriation be requested for the maintenance of the same. Resolved: That we urge upon our several members of the State Senate and Representatives, that they earnestly labor to secure such legistation. Resolved: That the members of this association here as- sembled do hereby pledge themselves to earnestly work for the accomplishment of this purpose; and that we will give our aid and support only to such men as will pledge themselves to this end; and that this shall be considered before party allegiance or other personal considerations. The association hereby extends its thanks to the mayor and citizens of Red Bud for the hearty reception, genial hospitality, and pleasant acommodations furnished the association, and we trust that the pleasant relations formed during the meeting may continue and help to extend the influence and usefulness of the association. We also extend our grateful thanks to all of those who have contributed papers or taken part in the programme and helped in the musical entertainment in an way to make the meeting a grand success. Resolved: That the thanks and grateful appreciation of this association are hereby extended to the Hon. Secretary of Agri- cultre James Wilson, for sending Mr. R. A. Pearson to contribute such a valuable paper to the proceedings of the convention and for the interest otherwise shown by him in forwarding the dairy interests of the country. On motion of Mr. Willson, the following resolution was unanimously adopted: | Resolved: That the thanks of the members of this associa- tiem are due and are hereby tendered to Mr. |. H. Monrad, secretary of this association for the laborious and faithful work he has done in making this meeting a success. 204 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. On motion of Mr. Newman the following resolution was unamiously adopted: Resolved: That the thanks of this association be extended to the National Dairy Union through Mr. Linn, and that we heartily approve of the work done by that Union during the past year, and hope for their success during the coming year. On motion made by Mr. Stewart, and duly seconded the convention adjourned szze de. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 205 SECRETARY’S FINANCIAL REPORT. May 31st, 1897, to January 29th, 1898. aSOT: RECEIPTS. AION Mo Drath: ON’ MTCASUTET,. 556.4. sees ce cee ss whe ce $15 00 September 7, Draft on’ Treasurer... ...5.6.. 660 ve eee lee 45 00 September 16, Dratt on Treasurer............-....-:+.-5.+~- 522 07 September 17, Draft on Treasurer....................- ge adie 150 00 November 4 Dratt On Treasurer. 5... ce. ee slew cbs eee ees 70 47 November 4, Sold unclaimed tubs of butter from DeKalb.... 9 18 November 4, Membership cards 118 and 119 for 1897.......... 2 00 1898. Amuso Oratt OM TLCASULEL. 5.04.00. oi esc s ee cesses vee cess 127 00 Janmanry Oo, Dratt on Treasurer... ......6.+.sseeer esos Rene 50 00 Nanay MSG: Momis Purse... 0.0... dese bes ces tec eee cele es 50 00 Tamaya WUTMOIS, “PUESC% 2s) 6 eke 6 6) silas eee eeeele 6 es eo wilh els we 130 00 Janay: Red Bud Contribution: . 32.5... .03 ce ce ee eo 150 00 Janwany If Advertising. in Program... . 20... 22-6 sb eleese wees 45 00 January 14, Sold butter donated by S. W. Peak.............. 1 00 January 19, Membership cards (1 to 153, less three cancelled). 150 00 Jaman tinnty Drafts on Treasmrer.........05....2..... 161 50 damuanyelo One Dratt ony Treasurer... 6... es es ee eee oes OSG MaMa MO rAttOM MUVCASUTCT. oc). .0.c sles eo eke sce wee es ite lL Ono VamMaiove LOO rai ONO DLCASUFCT . ./)50 0 lial ieee 6 tie sd Gelere's eles 7 00 PD le eatlaerirce specie ere eusronatatese ek Sys eh eeaier eps wees oral ey ailebiase hale alter Gs ori $1,721 44 SOs EXPENDITURES. May 31, Balance due J. H. Monrad (see 1897 report)........... $ 3 04 May ali hnoravines tor 1897 Report. 0.0.6 c6.6ec.s 6.4 sete. eon 3 80 Septembendo, Printing W897 report... 5.5. vee elt ee es 515 60 September 16, Secretary's Balance of Salary.................. 150 00 September 15th to January 19th, 1898, 620 10c stamps for 1897 GO ONg Urea ap eevee arses nau) Wisin) clin a SiS touaney sve le rede ei nlcuante- a oneenl Giese lle 62 00 October 10, Secretary’s expenses to St. Louis, Red Bud and ifstar oatadlieaniay Ge eae ar more re ASG ORNs uses murake tcc pO. este 24 85 November 6, Three thousand programs for Red Bud.......... 65 Td November O, Stamps tor Red Bud...) aie ce se cecil a see: . 20 00 1898. January los badeestor Red Bud’) i. N23. «6.6 coe ke ties cise's os 14 45 January 19, Freight and Express, May 31 to Jan. 19, 1898...... 20 66 January 19, Stamps for Correspondence, May 31toJan. 19, 1898 22 05 206 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. January 19, Type Writing, May 31 to Jan. 19, 1898............ 9 35 January 19, Telegrams, May 31 to Jan. 19, 1898............... 3 11 January 19, Expenses Meeting President, May 31 to Jan. 19,98 7 10 January 19, Stationery and Printed Matter, May 31 toJan.19,’98 33 O7 January 19, Expenses Red Bud Meeting.................-...- 415 27 January 19, Paid St. Louis and Illinois pro rata............ .. 180 09 January 19, Paidi@meese Premium 2.29... fe eens eee 8 00 January lO RedubmduGolad Medalist jase sles ihe eee 25 00 January 19.) hey Monrad onvaccoumbtns.. eects chee eee 50 00 January 29, Mrs. R. H. Kelly, stenographiec report............ 88 25 AO Gail eirachs Os ee wise ere beer pte ate ee ea ee ee $1,721 44 PREASURENS KEPOR® January 11, 1898. | February 15, 189%, Balance*om hands ..5.54-) 2405 ee eee $ 441 02 August 28, By State Treasurer’s Voucher.................... 1,000 00 POG aT ele hee Oe as che cue eucratt tock Rea ace tic Ae Nene ee ea er $1,441 02 DISBURSEMENTS. March 138, 1897, to date, Paid Orders on the Treasurer, No. 326 to No. 333 inclusive; and No. 335-336-337.......... 1,106 84 January So, 1898, balance onvwivand +. ..55.5. 1 eee § 334 18 As per bank book of the First National of Elgin..... $ 85 46 Statement of St. Charles Bank.......... Sete tere Cette: 248 72 Paid Vouchers—Bank book and Bank Statement herewith attached. Respectfully submitted, JOSEPH NEWMAN, Treasurer. I. 8. D Assn. NEXT MEETING. The next meeting will be held January 1oth, 11th and 12th, 1898. Cities desiring to secure it should correspond at once with the Secretary. These meetings have always been of great value, not only to the farmers, but also to the cities indirectly. It will be the silver aniversary of the association. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Elgin Board of Trade in 1897. Below will be found a synopsis of the annual report of Mr. L. S Taylor, Secretary of the Elgin Board of Trade, but the reader must remember that some of the factories included are located in Wiscon- In all there was sold 44,224,020 pounds of butter valued at sin. $9, 137,219.68, and 9,520,668 pounds of cheese valued at $618,843.42. Weekly Prices of Butter, Elgin Board of Trade. - —1897 —-——— ONO eis oenetiy oa BOE 19 1956 mca sleeve rare tcicisiaversrciors & 19 19% SO TUSCAN AS Aan 19% 199 SBOE EE atts Seereters ole ois 19% 20% _ Monthly average 19%c. MEG onele te eile scot od 20% 20% SL Stile tiisteisiaaterses 21 coed Uyl sc Warciayayeus-aiveieteis « 20% 21 COO TT a Neate ee 18 Monthly average 20 1-6c. Mar. IAS SRS aE eee 18 Se eek se « 18 OO AB SAG es eee 18 GOO Nant she ern < 18 18 OOS AD) os ee 22 221 Monthly average 19%4 Go Wa\) D1 Gch ocean ern 0 OO OSes cee ca eee 16% 18 Spee ee ele tin elo ae. 6 16% C8 TT Banta At eee ine Monthly average 17 1- 6c. BIA. Bacto tetas poraer 14 pani De eatsrctccareiavsate.s steps 14% OO. LUE arenes eee 135 RM OAM ee Seco Nosy hors 15 pil eseia, H oact aire eke 4a elo Monthly average 14 2-5c. UNC Hi ferersclaveieie aia.e sks 144% 14% APA cca. 5 esate 14 OO COI et en ae as, Seem 144% ReneS ireactevecescte(s csece re 141% Monthly average 14 2 BC. SPUULVAEBeGe cscs. des ies 14% ee eo Rtas Kerstin oe 14% pele MOR cer ee eek 14% CON EL es ee te aun 14% Monthly average, 14%c. Aug. 2 DIS IO Sealy Mat ee 14% ewes cle teas 14% COPEL Rea AMS Set cty 164 BON, oO Sa aS ea aA Eee on 18 CONEY) Spisteee Ne GAL ae. average ee c Sabie aha euaats 17c. Oe gl aboot siete 17% SSI NO (Vereen Pas asec. 20 BORN Ritts eae a2, Montlly average dec Ca Tepe RN aioe a 59 SS srpallR Rretalers aisieinesicca iets ee SV) He RE a aS Monchly average Bec SUE Suits rar arereisisiee eI 23 COP Le crerataronyel sieedlevana 2214 PEMD OE ciataap eins cease 22 ve 29 PRS as Ma 22 Monthly average 227C. DECOR ae ease 22% ie 8 pe NORA m ea 2 See erctscclerotehe sl ecsier 21 Ha PA TE GAO EIO RT SOR AE 21 Monthly average 21 3-5c. Monthly Averages for Twelve Years. YEAR |Jan |Feb |Mar/Apr |May 1897. ...)19% |202 |192 |17% 1896..../212 |1 19.3, B21 {154 1895. .../23,% 207° 183 |192 1894. .../242 |264 214 164 1893..../314 |272 [273 |29 1892..../30 292 |28% |228 1891..../262 |272 1312 |254 1890..../274 |27 |242 (18 1889..../26} |293 |262 |24 1888....|322 |29 |294 |254 1887..../31$ (294 |31 |24 1886. .../322 |33 j314 |28 142 153 Yearly Jun| Jly ;Aug| Sep/Oct. |Nov| Dec] |sverage. 142 |145 /164 |19§ |222 |224 [212 18 144 |14,7,|15,9,|15,3, 19% 20,t,(212 || 17 174 |172 |20.1, 1254 223 |244 || 20 17° 1178 |o34 |268 Se 241 |238 || 21 193 [20 |23% |217 |288 \26 |e74 || 26 182 (204 [234 |24 |262 |304 |30 25 172 |172 [218 25 |304 [281 282 || 25 15 |164 |214 [23 [24% love logs || 23 164 {154 |183 [224 23% |254 |274 22 194 |19,5,/19% |232 |253 |327 |33,3,|| 264 184 |203 |268 |234 |244 |294 |32.8|| 252 16 |184 |21§ 254 (274 |278 [304 25 14% 20T 08 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ILLINOIS CREAMERIES BY COUNTIES: Having sent out from three to four inquiring blanks to each county, attempting to confirm my list of ereameries and secure other information, I have divided the State in three sections, the Southern, Central and the Northern, and though not at all accurate, it will give a fair idea of the condition for 1897. I appeal to all who read this and find anything to correct to write me at once. | THE SOUTHERN THIRTY-FOUR COUNTIES. Of these fourteen are without any creameries and from five of these, ALEXANDER, HARDIN, WABASH, WAYNE and SALINE, no reports were received. Five report no silos and the corn stover mostly left in the fields to be eaten there. Of these WHITE, JASPER and PULASKI are reported as well adapted for dairying, while HAMILTON and UNION are only fairly so. In LAWRENCE, CRAWFORD and RICHLAND, though no silos are reported the corn stover is said to be taken good care of and hauled home to be fed. In MADISON is found two silos and milk is shipped to St. Louis. All but Richland report a smaller milk procduction for 1897, owing to drought. Seven counties have only one creamery and of these four are closed, namely: at Goleonda in POPE, Viena in JOHNSON, Benton in FRANKLIN and one in GALLATIN, whereas Carterville in WIL- LIAMSON, Waltonville in JEFFERSON and Bible Grove in CLAY are supposed to be running. Neither of these counties report any silos and the stover allowed to stand in the fields, and all but Franklin are said to be well adapted for dairying. Milk yield for 1897 less, owing to drought. MONROE County has the Fountain Creamery Co. at Waterloo and the Hecker Creamery at Hecker. MASSAC has one at Unionville and one at Metropolis City. No report received from either. EFFINGHAM ships cream to St. Louis from Altamont and the one at Shumway is not running. This county reports no silos, but good care of the corn stover and an increased milk production for 1897. In EDWARDS County there is a creamery at Bone Gab, West Salam and Albion, the latter being closed indefinitely. There are no silos, but the county is deemed especially adapted to dairying. MARION has one at Alma, Patoka, Sandoval and Salem. Most milk and cream is shipped to St. Louis. No silos reported; corn stover fed in the fields and opinion divided as to its adaptability for dairying, one report claims an increase, another a decrease for 1897. JACKSON has also four creameries, at Campbell Hill, Fountain ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 209 Bluff, Murhpyboro and Vergennes. There are three silos and stover is partly taken care of, partly fed in the fields; produced less milk on account of drought. FAYETTE has a creamery at Brighton, Farina, Hagarstown and St. Paul, ships milk and cream to St. Louis; has no silo, but takes good care of the stover; is well adapted for dairying and an increase is reported for 1897. PERRY County has six; at Conant, Cutler (2), Pinkneyville (2) and Swanwick; no report received. BOND boasts seven, at Greenville, Mulberry Grove, Smith (2), Sorento, Stubblefield (2); Milk and cream goes to St. Louis; there is one silo; corn stover is cared for and the county well adapted for dairying, though the production was less in 1897, owing to drought and the neglect to provide soiling crops. CLINTON has ten creameries, at Aviston, Batelso, Carlyle, Germantown, Breese, St. Rose, Trenton, Hoffman, New Memphis and Damiensville. No silos are reported and the stover mostly left in the fields. Good dairy county and milk yield about the same in 1897 asin 1896. MADISON County has twelve creameries' at Alhambra, Alton, Bethalto, Highland, New Douglas, North Alton, Upper Alton, Worden, Salem, Marine and St. Jacobs. There isa condensing fac- tory at Highland doing a good business. There are two silos and good care is taken of the stover. Milk and cream goes to St. Louis, and the yield was less in 1897. It is a good dairy county. WASHINGTON comes next with thirteen creameries at Addieville, Beaucop. Venedy, Three Mile Prairie (2), Hoyleton, Nashville, New Minden, Oakdale, Okawville (2), Stone Creek and Caspars. There are seven silos, stover is well cared for and some milk goes to St. Louis; the yield was le-s on account of draught, though it isa good dairy country. ST. CLAIR has also thirteen creameries at Floraville, Freeburg, Lebanon, Lenzburg, Marissa, Mascoutah, New Athens, O’Fallon, Smithon, St. Libory, Belleville and Millstadt (2.) The corn fodder is mostly cut and hauled; there are six silos and milk yield was less. Milk and cream is shipped to St. Louis and that from Marissa Cream- ery is pasteurized. The county is well adapted for dairying. RANDOLPH is the banner county in the Southern District and boasts eighteen creameries and one skim station, at Baldwin, Bremen, Coulterville (2), Chester, Ellis Grove, Houston, New Palestine, Ruma, Red Bud, Shiloh Hill, Sparta (2), Steeleville, Tilden, Prairie, Evans- ville, Welga and Ames (Skim station.) Nevertheless, there is only one silo; the stover is mostly left in the field, and itis reported less adapted for dairying (!) Theinilk yield is estimated 30 per cent. less for 1897. ea 210 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. This makes 106 creameries and two skim stations for Southern District, and it is evident that if the farmers had provided soiling crops there would not have been such a heavy shrinkage in the milk. This is so heavy that St. Louis milk dealers had to come pretty well up north to secure enough cream this winter. . THE CENTRAL DISTRICT. Here we find eighteen counties, or more than half without any ecreameries running. Of these there are no reports at all from COLES, LOGAN, McDONOUGH, SCHUYLER and CALHOUN. MORGAN reports four silos, CHAMPAIGN one (at the University,) SCOTT and DOUGLAS one each, only Scott reports most of the -stover shredded and larger milk yield for 1897. The others feed most in the field and report less milk yield. Morgan and Douglas are re- ported as not especially adapted for dairying, the latter going in chiefly for cattle and hog feeding. MASON, CUMBERLAND, CASS, DEWITT, MENARD and SHELBY have no silo; feed most of the stover in the field, and yet all but Mason, (which is too sandy) are reported as well adapted for dairying. All but Cass and DeWitt, (where the yield was about the same as in 1896) report less milk for 1897 on account of poor pas- tures (drought.) HANCOCK is said to have creamery in Warsaw, LaHarpe and West Point but none running, the latter being changed to feed mill. MACON had one at Warrensburg but it not running. There are three silos; corn stover is mostly fed in the fields. A large milk yield is reported. MOULTRIE had a creamery at Sullivan; there are no -silos and stover is eaten in the field. Both the latter counties are swell adapted for dairying; there was no report from Hancock. ADAMS is said to have a creamery at Quincy, CLARK one at “York, (John Newman), SANGAMON one at Williamsville, (co-op.) -and VERMILLION one at Danville, but from neither of these counties _have reports been received. BROWN County has two at Mt. Sterling (Mt. Sterling Creamery ‘Co. and Brown County Creamery.) FULTON has one at Avon (N. C. 'Crissey) and a dead one at Astoria; no silos, stover fed in fields. JERSEY has one creamery at Fielden and a dead one at Grafton; no - silos, but good care is taken of the corn stover and better milk yield is reported for 1897 owing to better pastures. PIKE has a creamery -at Nebo and a dead one at Canton; no silo; stover fed in the fields. GREENE has one creamery running and one dead one at Greenfield; ‘two silos, feeds most of the stover in the fields and reports a little _less milk yield. CHRISTIAN has one creamery at Edinburgh, three silos, leaves most of the stover in the fields and reports a 25 per cent. shrinkage in milk for 1897. MONTGOMERY has a creamery at Donnelson used as skim station, has six or eight silos and though ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 211 part of stover is fed in the fields there is shipped a lot of milk and ream to St. Louis. These seven counties are all deemed well adapted for dairying. EDGAR County has a creamery at Grover (Irene Creamery) and one at Paris, but sends no report. McLEAN has two at Chenoa (Chenoa Creamery and Jacob Bald- bach), one at Lexington and a dead one at Danvers. There are three silos, stover is partly fed in the fields and the milk yield was less. TAZEWELL has two at Morton (V. Wick and D. Musselman) and -one at Tremont, and no silo. Stover is fed partly in the fields, and the milk yield was less. Milk is sold to Peoria. PIATT has one creamery running at Bement and dead ones at ‘Atwood, Mansfield and Monticello. There are no silos, stover is left in the field and milk yield reported ten per cent. less. MACOUPIN is said to have had creameries at Chesterfield, Gilles- ‘pie, Mount Olive, Palmyra and Shipman, but they are reported as abandoned or run as skim stations. Milk and cream goes to St. Louis. There are only a few silos but the corn fodder is mostly cut. The yield for 1897 was less, partly on account of drought, partly because farmers thought prices too low. The last four counties are considered good for dairying. This shows only twenty-six creameries running in these thirty- four counties. THE NORTHERN THIRTY-FOUR COUNTIES. This is the real Dairy District of Illinois and only four counties - of the thirty-four are without any creamery. MARSHALL with one silo, stover eaten in the fields, no milk shipped and a yield much less than ninety-six. One dealer in Lacon bought two tons of creamery butter and yet there is made more dairy butter than consumed. Cream mostly raised in shaliow pans. WOODFORD has no silos, stover left in the fields, raises calves and consumes all butter made. WARREN hassent no report and PUTNAM has two creameries one at Hennepin, but both are said to have failed. STARK has one creamery at Wyoming, (Hammond & Galbraith) but sends no report. HENDERSON has one at Terre Haute but no silo; leaves the stover in the field and produced less milk in 1897. GRUNDY has a co-operative Creamery at Morris, (Grundy County Creamery Co.) with two skim stations. There is one silo and part of the stover is cut but the milk yield was less. There is some milk shipped to Chicago. KNOX has a creamery at Altona, (Caldwell & Anderson) one at Wataga (Sparta Creamery Co.) and a cheese factory vat Ontario; sends no report. PEORIA has a creamery at Princeville, Northampton, and a cheese factory at Alta, and there is said to be four more cheese fac- 1) ILLINOIS STATE DAIRYMEN’S ASSOCIATION. tories. There are ten silos and fairly good care is taken of the corn- fodder. The yield was less. FORD has creameries at Calvary (Pierce & Lowe), at Melvin (J. D. Thompson), and at Roberts (R. B. Chambers). There are no silos, stover is mostly left in the fields and the yield was less. Good corm county. IROQUOIS has creameries at Buckley, Loda (Star Creamery Co.), Pitwood, Onargo and Watseka. The two last are gathered cream creameries. No silos, stover left in field and less milk on account of drought. . LIVINGSTON’S ecreameries are at Ancona, Cornell, Dwight, Fair- bury and Odell. There are no silos and the stover is left in the field> the milk yield was about the same as in °96 and some is sold in Streator. MERCER has six in all, two (P. Fitsemmaler and J. G. Clark) at Creamery, one at Millersburg, New Boston, Viola and Swedona (J. G. Clark). No report. KENDALL sends no report and has seven creameries at Little Rock (Hopkins & Feakins), at Lisbon (Convey & Co), at Millington: _ (Palace Car Creamery Co.), at Oswego (Co-operative), at Plattesville John Conway & Co.), at Yorkville two, (Palace Car Creamery Co. and Fox River Creamery.) ROCK ISLAND has eight creameries, two at Barstow, (Barstow Creamery Co. and Elgin Creamery Co., at Cordowa, at Hillsdale (J. H Coxley), at Joslin, at Milan (G. H. Gurler), and two at Port Byron (S. Dailey), all in the northeastern part of the county. There are no silos, the stover is left in the field and the production was less on account of drought and increased calf raising. HENRY has eight creameries at Annawan, Cambridge, Colona, Cleveland, Hooppole, Sharon, Geneseo two (Gilt Edge Creamery and and Maple City Creamery Co.) No silo, stover Jeft in field, milk yield less. BUREAU has ten creameries at Ohio, Kasbeer, Lamoille, Walnut: two (Walnut Creamery Co. and J. C. Weisenheimer), Van Orin (J. L. Healey), Sheffield (F. C. Boyden), Arlington (M. Lawrence), Buda Volapuk Creamery), Princeton (Wood & Walley.) There are two cheesefactories at Providence and at Tiskilwa (Willow Springs Fac- tory.) No silos, half the stover left in fields and less milk. Steers. and hogs rule the county to a great extent. CARROLL has ten creameries of which John Newman Co. (P. O. Elgin), runs eight, two at Lanark (Lanark and Nursery), one at Argo, at Elkhorn Grove, at Fairhaven, at Milledgeville, at Mt. Carroll and at Thomson (York Creamery, E. Jobson one at Chadwick, Keltner Creamery at Keltner. Most of the stover is fed in the field. There is one silo. The yield was less on account of the dry fall. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. LA SALLE has ten creameities, at Grand Ridge, Leland, Men- dota, at Earlville (James McCreedy), at Norway (Palace Car Creamery), -at Northville (Palace Car Creamery), at Serena (Cedar Springs Cream- ery), at Sheridan (Palace Car Cream.ery) at Triumph (Ernest Keuhl) ‘and at Troy Grove (A. Nolting). There is not much dairying in southern part of the county. No silos. Stover is left in the fields -and the yield was much less than in 96. KANKAKEE sends no report but has eleven creameries. Three at Kankakee (Cruise Creamery, Park’s Creamery and H.C. Anderson’s Creamery), two at Reddick (Edwin Krieble and M. T. Rielley & Co.), two at Solitt (Solitt Butter and Cheese Co. and Geo. W. Hoppenstead), -one at Essex (C. E. Albert), one at Union Hill and at Momence. BOONE has fourteen creameries of which Elgin Creamery Co. (P. O. Chicago), runs six (at Belvidere, Bonus, Capron, Garden Prairie, Hunter, and Popular Grove), Geo. Reed one at Herbert, County Line ‘Creamery at Capron, B. Capron & Co. at Capron, Caledonia Creamery, Caledonia, Spring Factory at Herbert, Bloods Point Creamery and Irene Creamery at Ireneand Popular Grove at Popular Grove. No ‘report. LEE does not send anyreport but has fifteen creameries. Two at Amboy (Amboy Co-operative Creamery and Maytown Creamery) two at Ashton (John Erhard and Ashton Creamery), one at Dixon (Duffey and Maloney), Eldena (Same), Franklin Grove (Clear Creek Creamery), Harmon, Paw Paw, Shaw. Steward (H. H. Hopkins), Walton (Rock River Creamery), West Brooklyn (Richmond & Town- -send), Compton and Lee. WILL has fourteen creameries, three at Crete (Acron Creamery, Inter-state creamery and Eagle Lake Creamery), two at East Wheat- Jand (A. M. C. Todson and DuPage Valley Creamery), one at Endor, (Acron Creamery), Joliet (Jesse Baldwin), Plainfield (Godson & Co.), Tokio (DuPage Valley Creamery), Goodenow, Manhattan, Monee, Goodings Grove and Peotone. There are two silos in Crete township alone, the stover is partly left in the fields but the yield was larger in 1897. Milk and cream shipped to Chicago. JOE DAVIES boasts seventeen creameries of which Elgin Cream- -ery Co. runs four at Woodbine, Nora, Stockton and Apple River. Jas. Barnes two at Avery and Elizabeth. Pleasant Valley Creamery Co. two at Pleasant Valley ana Stockton. John Newman one at Warren, J. P. Younger one at Avery, Geo. Schmidt at Elizabeth, John Moser -at Galena, St. Louis Dairy Co. at Plum River. the Miners Creamery at Woodbine and one at Guilford, Devinda and Hanover. There are four silos but most stover is left out. The milk production is less owing to drought and increased Beef production. WHITESIDE has sixteen creameries A co-operative not run- ning at Fulton and a skim station. John Newman Co. runs those at _ Union Grove, Round Grove and Morrison. E. H. Hewitt & Co. at Albany, John Gilbert at Sterling and Coleta, J. Wright at Fulton, 213 214 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. R. R. Murphy at Garden Plain, Bealer & Prestley at Fulton, Saml, Elgin at Sterling, Fee & Pratt at Tampico and one at Erie, Penrose, Prophetstown, (Skim Station at Lyndon), and Rock Falls. Four silos. and good care of stover is reported, but the yield was less, as very few farmers provided soiling crops. None of the creame:ies are making- cheese. WINNEBAGO has seventeen creameries. Argyle, Cherry Valley, Elida, Harlem, Harrison, Seward and Shirland, three at Pecatonica (Elgin Butter Co., P. O. Elgin, Lysander Creamery Co. and Pecatonica Creamery Company), two at Durand (Laona Creamery and Elgin Creamery Co.), two at Rockford (Riverside Creamery Co. and Elgin. Butter Co.), two at Winnebago (Winnebago Creamery and Edwards- ville Creamery), Coon Creamery Co. at Rockton and Elgin Creamery Co. at Roscoe. Only about one tenth of the stover is saved and the shrinkage is reported as being 25 per cent. Milk and cream is ship- ped to Chicago. COOK county. At Arlington Heights, J. L. Ehlers, J. B. Weidner, John Kehe and J. A. Sigwalt are reported as having creameries; at Palatine, F. E. Hawley & Co, C. Richmond, M. Richmond, Heary Bochelman and Sigwalt Bros.; at Bariington, August Boehmer, H. Boehmer, F. E. Hawley & Co and Union Creamery; at Bartlett Hick- ory Grove Creamery and Schultz & Son; at Desplaines J. W. Geils and. a creamery at Proviso, Elk Grove and Wheeling, in all nineteen creameries mostly shipping cream and milk to Chicago. LAKE County has twenty creameries. Aptakisic, (F. R. Tripp) Buffalo Grove, Diamond Lake, Deerfield, Gurney, Highland Park, (Sheahan Bros.) Ivanhoe, Libertyville, Lake Zurich, (F. E. Hawley & Co.) Long Grove, Millburn, Rondout, Russell, (Oak Grove Creamery). Volo, Gilmar, (F. E. Hawley & Co.) Fox Lake, Grays Lake, (Neville Bros.) Wauconda. (Wauconda Creamery and Lake Corners Creamery) Dighton, (Big Hollow Creamery.) Nine silos are reported and all stover is harvested, the yield was less owing to the dry fall. OGLE has twenty-two creameries. Adeline (W. H. Jackson), Brookville (John Newman Co.), Byron (Lovejoy Johnson), Davis. Junction two (MacDonough & Taylor and Taylor), Flagg. Forreston (John Newman Co.), Haldane (Haldane), Harper (Harper), Kings. (H. H. Hopkins), Mt. Morris (R. C. McCredie), Oregon (H. H. Hop- kins), Rochelle (Hopkins & Feakins), Stillman Valley two (Fielding Creamery and Ridge Farm Creamery), Taylor (Bert March), Creston (G. H. Gurler), Leaf River (Leaf River Creamery and Silver Creek Creamery), Myrtle, Polo, and Franklin Grove. Corn stover not cared. for very much and the milk yield was less. DU PAGE County has twenty-six creameries at Addison, Clover-- dale, Naperville, Warrenville, Wayne, Wheaton, Lisle, Turner, Ro- selle two (Union Creamery Co. and L. Wilkening), Winfield two- (Wileox & Dooley and Winfield Co-operative Creamery), Roselle- ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 215, (Wm. Kruse). Ontarioville two (Wm. Kruse and Ontarioville Cream- ery), Lombard two (York Center, B. & C. Co. and Lombard B. & C. Co.), Itasea two (F. Noble and Itasca Creamery), Elmhurst two. (J. H. Baethke and F. Bushman), Bensenville three (August Asche, Fred Everding and H. Grobe), Lace (Corner Hill Creamery), Utopia (F. Bushman, The milk yield in this county was also less than 1896. KANE has also twenty-six creameries. At Elgin nine are repre- sented. Elgin Butter Co. (the oldest in the State), James A. Carlisle, Hawthorne Bros., James McCredie, John Newman Co., A. Nolting, W. W. Sherwin, A. M. C. Todson and D. E. Wood & Co.), at Aurora three (Aurora Creamery Co., Fox River Butter Co., Palace Car Cream-. ery Co.), Bald Mound (Co-operative Creamery), _Batavia (Farmers’ Creamery Association), Burlington (Elgin Butter Co.), Dundee (Oat- man Bros.), East Burlington (A. Nolting), East Plato(F. A. Johnson), Hampshire (McCanna & Fraser Co.) Kaneville, (County Line Cream- ery), Maple Park (Oatman Bros.), St. Charles (W. W. Sherwin), Sugar Grove (S. G. Creamery Co.),"Big Rock (B. R. Creamery Co.), Undina (John Newman Co.), Richardson (North Virgil Creamery). At Elgin the Illinoes Creamery Co. manufactures Process Butter. STEPHENSON has twenty-eight creameries of which John New- man Co. runs four at Buena Vista, Freeport, Ridott, Stevens; J. P. Younger (P. Freeport) runs five at Winslow, Florence Station, Orange- ville, Balleyville and Afolkey; Elgin Creamery Co. three at’ Cockreli, Lena and Kent; Boemer Bros. two at Davis and Rock City; A cream- ery at Cedarville, Damascus, Dakota, Ellroi, German Valley, Legal, Loran (Dodge & Ballard), McConnell (Peter Danielson), Odgers (Pleasant View Creamery), Pearl City (Mitchell & iStudebaker), Rock Grove (Wm. Mowery), Bolton (E. C. Dodge), Orangeville (Farm- ers’ Mutual Benefit Association), Pearl City (Pleasant View Cream- ery). There are five silos, but stover is generally left in the field, the milk yield about same as 96. DE KALB has thirty-four creameries and three skim stations. H. B. Gurler, of De Kalb, has one creamery and two skim stations, and one creamery at Five Corners; L. P. Harvey two (Clare and Esmond); Gurler & Hopkins (P. O. DeKalb) four (Hinckley, Lee, Shabona and Shabona Grove); Palace Car Creamery Co. two: (Franks & Somonauk); George H. Gurler one creamery at Malta and a skim station at Miland. Further, there are creameries. at Carlton (Richman & Stover). Colvin Park (Hutchinson & Hintze), Cortland (D. E. Wood), Elva Station (R. E. Wilcox), Genoa 3, (Ira J.. Mix, South Riley Creamery and Cold River Creamery), Hinckley 2, (County Line Creamery and Cornell Bros.), Kingston (Base Line Creamery Co.), Kirkland (Elgin Butter Co.), New Lebanon (A. Nolt- ing), Ney three, (South Riley Creamery, Ulmsted Creamery and Ney Creamery), Rollo, Sandwich, Wallace, Somonauk (Victor Creamery), Waterman (Richmond Bros.) Charter Grove (Best & McKellar), Sycamore three, (South Creamery, McDonald Bros. and Ohio Grove 216 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Creamery.) Thereare twelve silos in the county and nearly all the corn fodder is harvested, the yield was considerable less owing to the dry fall, and a good deal of milk and cream is shipped to Chicago. McHENRY, the Banner County boasts of fifty nine creameries and one skim station. F. W. Patrick of Marengo runs five creameries there. two at Woodstock, and one at Union. R. M. Patrick runs two at Marengo. W. A. Boies runs three at Marengo, one at Woodstock, at Harmony and at Union. Oatman Bros. (P. O. Dundee) runs one at Ringwood, two at Big Foot Prairie, one at Hebron, at McHenry and at Richmond. Elgin Butter Company one at Johnsburg. Cornell Bros. two at Huntley and one at Coral. Munger Dairy Company three at Harvard, one at Lawrence, one at Chemung and one at Hart- land, two at Greenwood (Greenwood Creamery Co. and Douglas.) Creameries are also at the following place~: Alden, Barreville, Nunda, Coral (Coral Creamery), Crystal Lake (Elkhorn Dairy Co.), Harmony (Cornell Bros.), Huntley (C. D. Chase), Marengo (James Hutchinson), Solon Mills (Farmers Co-operative Creamery, Wood- stock (M. Miner, two), Cary Station (Henry Garben & Co.), Harvard, two, (J. E. Conklin) and Oak Grove Creamery Company. Hebron four (Hebron Creamery Co., Grove Creamery Co., Green Val- ley Creamery Co. and Spring Creek Creamery Co.); Richmond five (Hawthorne Bros., Stone Corners Creamery, J. Vosburg and Keystene Creamery); Ridgefield (Crystal Springs Creamery); Spring Grove (Farmer’s Co-operative Creamery). There are about seventy-five silos and all corn fodder is taken good care of. The milk yield was rather less than in ’96. Milk and cream is shipped to Chicago and some twenty creameries make cheese also. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. DAT Pore LEMENT Cake OF MILK ON, THE PARM: EXTRACTS FROM FARMERS BULLETIN 63 IBC Io Jelo IPIEAURSOW- 18e S- Many dairy farmers are prosperous and have established the fact that the dairy industry can be made to yield good profits, while others, who seem to have the same opportunities for suc- cess, fail to find the profitable side. On a large proportion of dairy farms many of the funda- mental principles which should be observed in producing pure milk are almost entirely overlooked. This is usually due to lack of appreciation of their importance more than to intentional neglect. In most cases bad conditions are promptly improved when their dangers are known. Special knowledge is as neces- sary in conducting the dairy as in other occupations. When one understands something of the sciences affecting dairying, the changes in milk cease to be mysterious, unexplainable phe- nomena, and the work connected with the dairy, instead of be- ing unprofitable, uncertain, and monotonous, as some consider it, may become profitable, interesting and instructive. The value of milk when it is delivered to the factory depends largely on the care it has received previous to delivery, and its condition as well as its fat content should influence the price 218 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. paid for it. Every dairyman knows that the handling of milk the first few hours after it has come from the cow has a great influence on its quality and the quality of the products made from it. The care of milk seems a simple matter, bute bemern methods in our dairies are of the greatest importance to the suc- cess and reputation of American dairying. It is to the interest of every patron of a creamery or cheese factory that the milk used shall be the best and purest that can be produced. Anyone who increases his monthly check by adul- terating his milk, accepts payment for what he did not deliver, and is stealing that amount from others to whom it belongs, but anyone who delivers badly contaminated milk to a creamery does even worse. His milk may spoil the entire production of the day, and thus largely decrease the returns to every patron. Butter and cheese makers should absolutely refuse to accept milk that is tainted or unfit for use; they must do this in justice to themselves and to patrons who deliver good milk. The attempt has sometimes been made to estimate the losses caused by skimming and watering, and enormous amounts are named, but it is not believed that these nearly equal the losses caused by taints or changes in the milk due to neglect. In con- tracts and agreements the expression ‘‘pure milk” should not be taken to mean simply milk having a normal chemical composi- tion, but freedom from all unnecessary contamination; the word PURE Should be understood in its broadest sense. BACTERIA. When left to itself, under ordinary conditions, animal and vegetable matter sooner or later undergoes a change; these changes are familiar to everyone as decay, decomposition, putre- faction, or rot. The most common change of mllk is known as SOURING; but there are many other fermentations, all of which were once supposed to be due to ill health of the cows, to foods eaten, to thunderstorms, etc. It is now known that changes of milk and other organic matter are caused by very small vegeta- ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 219 ble organisms called germs, micro-organisms, or bacteria. Dif- ferent forms of these little creatures produce different effects. Some accomplish useful or harmless changes, while a few, known as pathogenic bacteria, produce disease in their host. If none of them were present no fermentative change would take place. But they are abundant in nature, and manage in some way to get into most organic substances. Many persons think of the term bacteria as relating to a dis- ease of some kind; they fail to appreciate that among these micro-organisms man has friends as well as enimies. They are great scavengers, and they have a most important connection with agricultural processes; in manufacturing certain products their action is depended upon almost entirely; they are absolute- ly necessary in the manufacture of fine butter and in giving vari- ety fo) cheese. DESCRIPTION OF BACTERIA. Bacteria are so small that it is difficult to form a conception of their size; it would require many hundred of them in a con- tinuous line to extend aninch. A thousand billion of them, if placed together, would weigh but a small part of an ounce. In a single drop of badly infected milk the bacteria may be counted by the million. It is evident that they cannot be seen with the naked eye, but require to be highly magnified in order to be identified. Bacteria are not all of the same size nor the same shape, nor do they all grow alike under the same conditions. Their differences in these respects aid in classifying them. They are composed of a single cell, and the most common way by which they reproduce themselves is by the division of the ‘‘parent”’ cell into two smaller cells. This is accomplished by the bacterium gradually becoming more and more constricted about the middle until it separates into two parts; these increase in size, and the process is constantly repeated. Under favorable conditions multiplication takes place with great rapidity. A bacterium may develop and be ready to reproduce itself in a few minutes. : ILLINOIS STATE DAIRYMEN’S ASSOCIATION. i) iw) =) Another form of reproduction of bacteria is by spores. These correspond to seeds of plants, and are usually formed under cir- cumstances not favorable to the continued development of the bacteria and their multiplication by division. .Like the seeds of wheat, the spores can endure conditions which would be fatal to the growing form, and after surviving such conditions they quickly develop when more favorably situated. Some spores have been found to retain their powers of germination for more than ten years. CONDITIONS AFFECTING BACTERIAL GROWTH. Three things are essential for the growth and development of bacteria; they are food, warmth, and moisture, and when these are furnished, as they are toa greater or less extent in every dairy, the multiplication of bacteria takes place. Some species require other conditions besides those named; certain ones must have access to air, while others cannot thrive in the open air; some require to be in an acid medium, but to most species a medium having a neutral or alkaline reaction is neces- sary; darkness is requisite to some and preferred by most species; their growth is checked by bright light, and direct sunlight is fatal. The food elements required by bacteria are present in the constituents of milk, and they are in a readily available state. Nitrogen, carbon, oxygen, and mineral matter are essential and are furnished by the casein, albumen, milk sugar, and mineral salts. The butter fat is of little importance as a food for germs. Bacteria thrive within wide limits of temperature. The de- gree of heat has an important effect on their growth. Some species do best at a high temperature, near blood heat, while others prefer a lower temperature. Every person who has hand- led milk knows that if kept a long time in a moderately warm place it undergoes quite a different change from that which takes place at a high temperature. The reason for this is that differ- ent degrees of heat are favorable to different species of germs. ILLINOIS STATE DATIRYMEN’S ASSOCIATION. 221 The species favored rapidly increases and covers up the work of others less favored, but which may continue to grow slowly. At about 90 degrees F. most forms grow with great rapidity, the rate of their multiplication decreasing with the decrease of temperature. Bacteriologists have shown that at 93 F. certain germs may increase in number in four hours more than two hun- dred fold, while at 55 degrees F. their increase is only about eight fold. An experiment is reported in which a difference of 18 degrees in the temperature of two samples of milk caused, in fifteen hours, a difference of almost 75,000,000 bacteria per cubic centimeter. This shows very plainly how much the rate of growth of bacteria depends upon temperature. At 50 degrees F. bacteria are quite inactive, but at this and considerably lower degrees of heat they retain life, and some forms continue to multiply. Freezing does not kill them. Some species can withstand a temperature of many degrees below zero, and with the return of suitable conditions again commence to grow. Up to a certain point the higher temperatures have the same Pieetas cold, 1 c., make the germs imactive. But: when the heat is raised to 125 degrees F. some are killed; others, not harmed by this temperature, are destroyed by greater heat. A sufficient temperature to kill almost all of the growing forms found in milk is 165 F. Spores require still more heat; some can withstand boiling temperature, 212 degrees F. If milk is heated high enough to kill all the living forms of bacteria and then suddenly cooled to a low temperature, it will keep sweet a long time, because it is free from growing germs. It must be quickly cooled, however, or the spores will develop while the temperature is ranging from 110 down to about 60 degrees, and the bacteria thus formed may continue to increase slowly after the cooling is completed, at the low temperature at which the spores-would not have germinated. When milk is heated for the purpose of killing bacteria (the process is called pasteurization or sterilization) it should be held at the highest temperature at least ten minutes, as some forms‘are not killed 229 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. by a short exposure to the same temperature which is fatal to them in a longer exposure. In dry air much higher degrees of heat than those named are necessary to kill bacteria. For this reason steam is generally used instead of dry heat for sterilizing utensils. Bacteria also require moisture. It is well known that dead organic matter quickly disintegrates when it is in a moist condi- tion and its changes are arrested when it is dried. Milk being a fluid, all the moisture that is necessary for micro-organisms is at hand. There is no danger of food being too dilute for bac- teria; some forms do well even in distilled water. In milk, germs seem to find ideal conditions. The chief agents that are antagonistic to bacterial iucrease are, together with light, the opposites to the first three favorable conditions mentioned above, viz., lack of food, extremes of tem- perature, and dryness. These are the dairyman’s most impor- tant weapons, and when he has learned to use them properly he need have no fear of milk souring too soon or being other- wise affected by germs. The operator of a creamery or factory is also sometimes able to take advantage of the fact that certain species of bacteria are antagonistic to each other and can not grow well together if they are in the milk at the same time. Im such a case taeremeara battle for existence, the kind having the smaller number to start with, or being less favored than than the other by temperature or other conditions, is usually overcome. Thus one can at times cut off the effects of undesirable bacteria by giving advantages to other desirable or harmless forms that are hostile to them. This is what takes place when the butter maker adds a ‘‘starter’” to his cream and ripens it at a high temperature as rapidly as pos- sible to prevent the increase of a taint which he.may discover in the milk. A starter is a preparation or culture containing large | numbers of the peculiar kind of bacteria that ripen cream; by its use proper forms of fermentation are started in milk or cream. When micro-organisms are growing, new products are form- ed from the constituents of the medium by which they are sur- ILLINOIS STATE DAIRYMEN’S ASSOCIATION. ade rounded. For example, the lactic acid bacteria, which are the most numerous abont a dairy, and which cause milk to sour, change the sugar of milk to lactic acid. After a certain amount of acid or other product of growth has been developed, some bacteria cannot longer thrive; the surroundings are so changed by their own operations that they cease to increase. This fact, however, is not of much practical value to the milk producer; the fermentation of his milk should never be allowed to proceed so far that it stops itself. Bacteria cease to grow when in the presence of certain chem- icals. When these are added to milk they are known as pre- servatives; when they are used for such purposes as killing the germs in or about a dairy they are known as disinfectants. Both of these will be referred to later. DAIRY BACTERIA. The greatest number of bacteria are to be found where their food is most abundant. Animals, feed, manure and milk are all hosts or breeding grounds for bacteria. For this reason the dairy is a place where myriads of germs of different kinds are to be found. They must be always kept in mind, studied, and per- sistently fought or controlled. NUMBER OF BACTERIA IN MILK. Milk ordinarily contains large numbers of bacteria. It is one of the few media that is well adapted to almost any species and quickly becomes inhabited with large numbers of those which obtain entrance to it. There may be from a few hundred to many million in a single drop, depending upon its exposure and the time and opportunity the germs have had for increasing. Dirt in milk is a sure sign of large numbers of bacteria. As the rate of increase is influenced by temperature, the number pres- ent at any time also depends much upon the previous tempera- ture of the fluid. Russell has shown that the weather has a 224 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. marked influence on the bacterial content. He examined the milk of a patron on two successive days, the first being warm and the second cold and rainy; 1 cubic centimeter contained, re- spectively, 1,150,000 and 48,000 bacteria, or about one twenty- fifth as many on the cold, wet day as on the warm day. It is apparent that this difference was due chiefly to the purity of the atmosphere and a lower temperature. Another investigator counted from 50,000 to 100,000 germs per cubic centimeter of the first milk drawn. In some cases the last milk is sterile, or germ free; in others it contains numer- ous germs. City milk usually contains from 10,000 to hundreds of thousands of bacteria in a single cubic centimeter. The number of bacteria in a sample of milk is an indication of its purity, but not an absolute proof that it is or is not of good quality. Large numbers of harmless bacteria are some- times found in good milk. It is the harmful ones and those that are liable to become harmful if present in too large num- bers, that chiefly concern the dairyman. If they are kept out of the milk, or their growth is controlled, the number of harm- less ones will also probably be reduced, for the measures that restrict: one class have a like effect on the other. Whenever large numbers of harmless germs are found there is probability that dangerous forms are included. | KINDS OF DAIRY BACTERIA. Over 200 different kinds of dairy bacteria are found in milk and its products, new and old. Many of these have not been completely described and will require much more study before their characteristics are fully understood. Different forms are found in different sections of the country. Different sources of contamination contribute different types of bacteria to the milk, and the large number of forms does not seem strange when their many sources are studied. One would expect to find a differ- ence in kinds as well as in numbers of bacteria in milk of cows kept in pasture and milked in the open air, and in milk of cows continuously stabled. Such is the case. Especially is this true ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 225 in regard to the germs of manure, which are more abundant in the stable than out of doors. Asa result of their struggle for existence, frequently a smaller number of species is in milk after it has stood than when perfectly fresh, although the number of individuals may have greatly increased. For practical purposes, dairy bacteria may be separated into three classes, asfollows: (1) Harmless bacteria; (2) useful bacteria; (3) harmful bacteria. (1) Harmless bacteria.—These are the most numerous of the forms found in milk. They are of comparitively small direct importance to the milk producer, but they are not in milk when first secreted and, as suggested above, if they obtain entrance: to it they are evidence that other germs also have had an oppor-. tunity to plant themselves. (2) Useful bacteria.—Some forms of bacteria are essential to dairy operations. Cream is generally allowed to ripen or sour before it is churned—in other words, useful bacteria are given conditions favorable to their growth, and they cause acid! to develop. Butter flavor depends upon several conditions, but: one of the most important is the action of certain bacteria which,. in the process of maturing or ripening, produce the desired! aroma and flavor—cultures of bacteria for this purpose are now: regularly sold on the market. The chief differences between: varieties of cheese is caused by the kinds of bacteria that grow -in them. Bacteria needed in some cases are not wanted in others, so the same species which are useful at one time may at. another time be harmful. : (3) Harmful bacteria.—These form the most important class.. They may be subdivided into two groups, viz., those having am injurious effect on the milk, and those not apparently affecting the milk but having an injurious effect on the health of the con- sumer. Many species fall in only one of these subdivisions; others belong to both. Certain bacteria may be indirectly injurious by producirg con— ditions favorable for other germs which are directly injurious, but not able to grow in milk until its nature has changed. For 226 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. example, a species which causes bitter milk does not thrive until the ordinary sour milk (lactic acid) germs have developed some acidity. | It is not necessary to go into details as to the many different changes produced directly and indirectly by numerour forms. Some are troublesome whenever they find their way into the milk, others become a nuisance only when they are present in very large numbers. Types that color the milk, form gas, or produce disagreeable flavors are always objectionable. , Farmers’ Bulletin No. 29 treats more fully aud technically of the bacterial changes of milk. The bad effects of those bac- teria which produce a pronounced change in milk are usually confined to the milk itself. Its change is so marked that it is rarely used as food. Some bacteria thrive in milk and do not havea marked effect on it but may cause disastrous results to the consumer. These are germs of disease and should be most carefully guarded against. Good proof exists of the transmission of several dis- eases by milk, and in a number of instances epidemics have been ‘traced to an infected milk supply. Another kind of bacterial action which may indirectly result in injury to health is referred to by Conn. He states that some of the common milk bacteria may be present in such great num- bers as to produce poisonous toxins ‘‘which are directly injurious to the weak stomach of the infant or of the invalid.”’ Many cases of cholera infantum and similar troubles are said to be due to these causes. All forms of bacteria are objectionable in milk that is to be consumed as food in its natural state, and, indeed, most forms are undesirable in milk that is to be manufactured. HOW LORE EP aM KG Oakey Experiments have shown that the contamination of milk oc- curring under ordinary circumstances can be reduced over 95 per cent by taking care to avoid all possible sources of impurity and conditions favoring germ growth. The fact that bacteria ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 22 are usually attached to large bodies makes the work of prevent- ing their entrance into milk comparatively easy. But with all the care that it is practical to observe, some bacteria will get into milk; therefore it must be cooled as soon as possible and held at a low temperature to prevent their multiplication. The different.steps through which milk passes might be compared to the links of a chain—if one is weak the strength of the whole chain is impaired; so if the care of milk is neglected at any step the care taken at other times may be rendered useless. Brief references will be made to each step in the production and care of milk, from the herd to the delivery of the milk to the creamery, cheese factory, or train. THE HERD. The first requisite for pure milk is healthy cows. Any ani- mal suspected of being sick or out of condition should be im- mediately separated from the herd and not allowed to remain near the dairy. If the milk from such animals is used it must first be boiled. On every dairy farm there should be a proper place for keeping sick or suspected animals. It is absured to claim that any large herd can be constantly maintained in per- fect health, and when one finds a dairy farm with no provision for the care of sick animals, he has good cause to suspect that the milk from that place can not be implicitly relied upon for its purity. | When a herd is known to be sound, every precaution should be takn before adding new animals. In one case carelessness in this respect resulted in the loss of about 100 cows that had been in good health until a few fresh milkers, supposed to be also healthy, but later proved to be tuberculous, were introduced into the stable. The tuberculin test has proved to be a reliable means of ascertaining the presence oftuberculosis, and its use in any suspected herd is advised. It does not injure the animals and may be the means of detecting cases that could not otherwise be found, but yet be a sourse of infection to sound animals. It ,honld be applied only by a competent veterinarian, and after a 228 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. herd has been tested no animals should be added to it unless known to be free from the disease. There is little danger of a healthy cow giving abnormal milk if she is well cared for and not allowed to be excited, or unneces- sarily disturbed. For this reason it is customary to have cer- tain attendants always care for the same animals. But onsome large dairy farms this practice is not followed, the claim being made that cows are satisfied with any attendant as soon as they become accustomed to frequent changes. No dog, unlessit has been well trained, should be allowed in the pasture or barnyard, and the herd should never be driven rapidly to or from the pasture. Ifacowisin the habit of hooking others she can usually be quieted by dehorning. Bad effects of feeds may be avoided by changing them gradually and avoiding the use of those which give flavor to the milk—if the latter must be used, the best time is soon after milking. Cows may safely be allowed to graze in a pasture con- taining some garlic if they are stabled several hours before milk- ing and given dry feed. Such articles as turnips, onions, sour ensilage, etc., should not be stored in the stable, as their odor is imparted to the milk through the air. The proper time for commencing to use milk after calving is easily decided by its appearance and taste, and its behavior when boiled. Colostrum contains much more albumen than normal milk, and this coagulates into a solid mass when heated. The cleaning of the cow is too often considered of small im- portance. Every milch cow should be carefully curried and brushed daily, and the udder and lower parts should always be brushed just before milking. Animals not accustomed to this care object toit at first, but with gentleness and patience on the part of theattendants they soon learn to expect it and to stand quietly during the operation, which contributes to their own comfort. It is not enough to clean only the lower parts, leaving the back and sides; the work should be thoroughly done. Some dairy- men groom their cows as carefully as horses are groomed in the ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 229 best stables, their coats are kept smooth and shining, and one need never fear soiling the hands by touching them. A stiff, open brush does good work in remaving dry matter, but soft and damp manure should be scraped from the hips and flanks, and when necessary this should be followed by a washing or repeated washings. It is generally recommended to care- fully wipe the udder, teats, and surrounding parts with a damp cloth just previous to milking. This is for the purpose of moist- ening the dirt and bacteria, which if left dry are apt to be shaken off during the milking. Washing or wiping the udder or in any way agitating it before being ready to draw the milk is objected to by some milkers, who believe that this action makes the cow think she is to be immediately milked, and when the attendant returns half an hour later the usual amount or quality of milk is not obtained. Nota few practical dairymen make a regular practice of cleaning all the udders before milking is begun and notice no bad effect. It is probable that cows become accust- omed to the cleaning and learn not to expect to be milked until the milker appears with the pail. Care chould be taken not to make the parts too wet or the impure water will drip into the pail; they should be only slightly dampened. It is also neces- sary to use care lest the cow takes cold by being washed. The work of cleaning may be lightened by having the hair clipped about the udder and on the flanks, and by the use of clean bed- ding, not too fine. 3 The herd requires the most attention when continuously stabled. But it is almost as necessary to clean the animals _when pastured as at other times, especially if they are permitted to wade in slimy pools. Wading in clean water is not object- ionable, but cows should always be kept out of foul or sluggish water. The barnyard ought to be so well drained that stagnant pools of water are never seen there. If this is impossible, the pools should be fenced to keep the cattle out. THE EMPLOYES. Contamination from attendants may be easily avoided. A dairyman should know the condition of health of every employe 230 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. connected with his dairy, and of all the members of their house- hold. If at any time a contagious disease appears, the patient should be excluded from the dairy premises and all communica- tion between the house and dairy should cease until the danger is past. The same care should be taken to keep any person who has been exposed to a contagious disease away from the milk. Those working in a dairy should not enter a house where there has been a contagious disease until it has been properly disinfected. The personal cleanliness of the attendants is often neglected. They should be clean in appearance and habits. Clothes and hands require special attention. Outer garments, used for dairy work only, should be worn, and they should be cleaned often. If a separate suit is kept for milking and is hung in the stable and never aired, it looks and smells badly and is soon worse than the regular work clothes. White material that can be washed is the best for dairy suits. The objection made against white goods that they show dirt quickly is really in their favor. When a suit is soiled it should show it and be cleaned. On model dairy farms the suits are washed daily; this is not a diffi- cult task, as they never become much soiled and they may be rough-dried. A hat or a cap should be used, to prevent hairs falling into the pail from the milker’s head. If an entire special suit is not used when milking, one loose outer garment at least should be worn. Just before milking the milker’s hands ought to be washed. His finger nails should be cleaned, and they should be kept short and smooth at all times. An abundance of water and soap should be available and used. Some recommend washing the hands after each cow is milked; neglect of this has resulted in unconsciously carrying a disease, such as inflammation of the udder, to sound animals. Care must be taken not to let the hands touch the milk, as the skin always has more or less ex- cretions on it, and these help to contaminate the milk. The hands should be kept dry, and if there are any sores they must be carefully covered before milking. Dirt and milk rubbed into. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Dele an abrasion on hands or teats cause ugly sores. Smoking or any use of tohacco while milking should never be tolerated, and clothing impregnated with the odor of tobacco should be discarded. ANSND SAVES. The place where the herd is kept and its care are second in importance only to the health of the animals. Infection from stable air can be largely avoided by using special care in feeding mcmieanines Lae air should not be full of dust at milking time. Some advocate the use of aspecial room for milking only. The effect of milking in pure air is shown by an experiment in which a cow was milked in an open field on a damp morning when the air was clear, and it was found that her milk contained only a few bacteria in the same volume which, under ordinary conditions in the stable, contained many hundred. No dusty food should be fed just previous to milking. If it is be- lieved to be necessary for the cows to be eating at milking time, they may be given a moist feed then and the dry fodder used after milking. The animals and stables should be cleaned early and the stable well ventilated before milking iscommenced. In a light, dry building, in hot weather, it is well to sprinkle the floor to settle the dust and lower the temperature. Moldy hay or straw must not be used for bedding cows, as the special bacteria which they carry are liable to produce harmful changes inthe milk. Clean straw or new shavings make the best bedding, In many places dry shavings from planing mills can be obtained at a trifling cost; in some cases they are in such demand for this purpose as to be bailed, shipped, and sold for four or five dollars a ton. Coarse stuffs for bedding are unsatis- faetory, as they are usually poor absorbents and are uncomfort- able for the animals and difficult to handle. No sensible dairy- man will attempt to economize by using ‘the refuse from the horse stalls for bedding cows. Clean sand is found to be a fairly good absorbent, but, like sawdust, it gets into the hair and makes extra work in cleaning. . 939 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Cow stables should be kept clean all the time; a little atten- tion once or twice a day is not sufficient. If the cows are kept ‘constantly in their places, an attendant should pass through the stables several times a day andremove all droppings. Whenthe herd is large, a boy or man may well be continuously employed for this purpose. This is more necessary than formerly, on ac- count of the high feeding usually practiced and the consequent soft manure of disagreeable odor. It is well to make free use of land plaster for the purpose of absorbing moisture and un- desirable odors, as well as increasing the value of the manure. At certain periods, depending upon the thoroughness of the daily work, the stables should be given extra careful and com- plete cleanings. The following directions may appear formid- able, but they call for nothing more than is frequently done in many model dairies. No nook nor corner should be overlooked. All manure and fodder should be taken out, the six sides of every room swept, any rotten woodwork replaced, loose boards secured, dried accumulations about mangers, etc., removed, and the mangers scrubbed with hot water and soap, sal soda, or lye. If the floor is earth, it should be removed to a depth of a few inches and refilled with fresh material. After this work has been done, it is well to go over the walls, ceiling, floor, stables, etc., with hot steam direct froma boiler. Such careful cleaning should be followed by a coat.of whitewash, which may be applied quickly and satisfactorily with a spray pump. It acts as a disinfectant and makes the building lighter. Care should be taken to have it penetrate all cracks and crevices. Whitewash may be easily made by mixing 60 pounds of water with 100 pounds of quick- lime. To each quart of this mixture 5 quarts of water are added. Salt or glue are sometimes used to improve the quality. It should be applied at least twice a year. A receipt for white- wash, recommended by the Light-House Board of the United States Treasury Department, and in successful use for many years, is as follows: Slake half a bushel of unslaked lime with boiling water, keeping it covered during the process. Strain it and adda peck ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 233 of salt, dissolved in warm water; 3 pounds of ground rice put in boiling water and boiled to a thin paste; half a pound of powdered spanish whiting and a pound of clear glue, dissolved in warm water; mix these well together, and let the mixture stand for several days. Keep the wash thus prepared in a kettle or portable furnace, and when used put it on as hot as possible, with painters’ or whitewash brushes. DISINFECTION. When milk has a strong taint at the time it is drawn, the trouble is usually not due to bacteria, and it can be improved by aeration. But when it is natural at first and gradually becomes more and more tainted the longer it is held, bacteria are prob- ably to blame, and if the dairy is badly infected with them energetic measures are often required to get ridof them. If the affected milk is not harmful to health, but only objectionable on account of its smell or taste, its entire loss may be made unneces- sary by pasteurizing or sterilizing it as soon as possible after it is drawn and before much of a change has been made, and then using it immediately or keeping where further infection can not ‘take place. But this treatment does not affect the source of the trouble, and if that is not overcome by sterilizing all utensils and practicing scrupulous cleanliness everywhere, the disinfection of the stable or the killing of all the germs must be undertaken. Disinfection is also necessary if cattle have been affected with a contagious disease, and it should be done as soon as the last case is cured or removed and before other cattle are added to the herd. While the germs of some diseases are delicate and can live only a short time outside the body of their hosts, others are hardy and retain their vitality for months or years. Sun- light is a great purifier and should be admitted in abundance. The same may be said of fresh, pure air. Both of these aid in disinfection. Whitewash partially serves the purpose of disinfection; it should soon follow other agents which are employed when more thorough work must be done. Before disinfection, the stable 234 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. should be carefully cleaned as above detailed, and any fodder which may have been stored where it was exposed should be destroyed. Chemical disinfectants are efficient for thorough work. Most of these are poisonous and must be handled with great care. The cost is an important consideration in the selection of dis- infectants for cheap buildings. The following are comparatively inexpensive: Bichloride of mercury or corrosive sublimate, in the proportion of 1 part to 1,000 of water, or I ounce to 8 gal- lons of water, is an effective agent. The poison should first be dissolved in a small amount of hot water and then diluted; it may be applied with a brush or as a spray. One pound of chloride of lime to 3 gallons of water is another effective disin- fectant. Carbolic acid is well known; it should be used in the proportion of 1 part to 20 of water. Sometimes it is best to use a gas as a germicide. In this case no animal nor person can remain in the inclosure being dis- infected. It must be tightly closed so there will be no leaks through cracks or other openings. When sulphur is burned the building is soon filled with fumes. A considerable quantity should be supplied and fresh air excluded for twenty-four hours, to give full time for the gas to penetrate into every place where germs may be lodged. Chlorine gas is a more powerful disin- fectant. It is generated by chloride of lime and muriatic acid. The fumes are very deadly, and great care must be taken not to inhale it. Formaldehyde is an efficient germicide which has recently come into use; it is a gas generated by special ap- paratus; it may also be applied in a solution. One of the best and cheapest disinfectants for floors, gutters, waste pipes, etc., is sulphate of iron (copperas). For a floor, as much of this should be dissolved as water will hold; it is then applied with a sprinkler. Lumps:of dry copperas are useful for purifying drains. After a stable has been disinfected it should be allowed to remain empty several days for thorough airing. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 235 CONSTRUCTION OF THE STABLE. The construction of the stable has an important influence on the health of the cattle which it shelters, the way they are cared for, and the degree of cleanliness that exists. Unhandy, incon- veniently arranged buildings are often the cause of much which should be done being left undone; especially is this true of the work of cleaning. The stable should be well located, and planned to facilitate the work of caring for the herd and to con- tribute to its comfort and well-being. Light and fresh air are essentials, and should be admitted in abundance. A hard, smooth material, which does not absorb liquids and has no cracks, is the best for the stable floor. The stalls should be comfortable, not too long nor too short, and the gutters in the rear should be open, shallow, and with sufficient incline to carry off the liquid manure. High mangers are objectionable; some farmers feed on the floor to avoid mangers. Every stable should be as simply constructed as possible. (See Farmers’ boulecom Ne. 55 UL S. Department of Agriculture,’ The Dairy Herd; Its Formation and Management. ) HE DAIRY SHOUSE: The location of a dairy house, or room, must be carefully selected. On some farms it is found convenient and not ob- jectionable to have it adjacent to or very close to the stable. It should be placed where it will not be reached by odors from the barnyard, and should be separated from the room in which the cattle are kept by two doors, or situated so it will be necessary to pass out of the stable before entering the dairy room. Special ateention must be given to facilities for drainage. It is necessary to carry the waste a considerable distance from the building. An attampt should be made to keep the surroundings dry. The room should be thoroughly dried out, in all its parts, at least once a day. If shelves are of wood, they should be painted. The greatest care must be taken to keep all surroundings clean from fermenting or decaying milk, as well as other forms of dirt; 23 1LLINOIS STATE DAIRYMEN’S ASSOCIATION. even sour milk ought not to be allowed to remain in the dairy room where there is other milk which should be kept sweet. UTENSILS. It is a mistake to purchase poor ustensils or to keep them after they are badly worn. Newcans and pails are frequently the cheapest means of improving the output of a dairy. In the selection of appliances, great care must be taken to get those which are simply constructed and can be easily cleaned. Pails, strainers, cans, and dippers—in fact, everything that comes in contact with the milk—should be wellmade, and there should be as few places for germs to attach themselves as possible. Ves- sels for holding milk should be made of a hard, smooth material. Wood is not adapted to this purpose. Many small utensils are now made of pressed tin and are free from seams. The cleaning of every dairy utensil should be done promptly and thoroughly, first using cold or slightly warm water for rin-. sing, then hot water with a cleaning preparation, then clean hot water for rinsing. and finally boiling water or steam for steriliz- ing. Straining and wiping cloths also require careful attention. Of the special preparations for aiding in cleaning, sal soda or washing soda is one of the best. It would be a convenient ar- rangement for patrons of a creamery or factory to be supplied with this where their milk is delivered; they might also be furnished with brushes, strainers, pails, etc., at the same place, mie COs price: Boiling water is a satisfactory sterilizing agent, but heat must be almost continuously applied or the temperature will quickly fall to a point below which bacteria are not killed. Steam is a more effective sterilizing agent, and if there is much of this work to be done, a small steam generator will be found useful. If a feed cooker is located close to the dairy, its boiler may serve to supply all steam that is needed. It is an excellent practice to have cans cleaned and sterilized at the factory, where arrange- ments for such work can be made. After being cleaned, utensils must be kept in clean places and in pure air. rae ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 2350 WATER. A supply of good water is of the greatest value to a dairy. Spring or well water which comes from a considerable depth is the best, as it is the most free from micro-organism and is cold. Careful attention should be given to protect the water supply from the entrance of surface water, which is always rich in bacterial life, and is especially liable to get into the well or spring during the rainy season. It is also important to make sure that the supply is not contaminated by drainage from resi- dences. The well should be located at a distance from any piles of filth or other contaminating influences; it is advisable to have the water examined occasionally by a bacteriologist. State and local boards of health make such examinations. A good way to help keep a well pure is to use from it freely; the water should never be allowed to become stale. Water is not purified by freezing, so if ice has been cut from a stagnant pond, or is formed from impure water, care must be taken to keep it from coming in contact with dairy products. MILKING. Milking is an operation which requires skill, as it has an im- portant effect onthe amount and quality of milk given. Dairy- men know that there are as great differences between milkers as between cows, and that cows will do much better with some milkers than with others. Indeed, good cows are often almost ruined by poor milkers. The milker should avoid handling the cow more than is necessary, and he should make it a rule to do his work quickly and thoroughly: He should never go from a sick to a well cow without first cleansing his hands. The habit of wetting the hands with milk is filthy in the extreme and should never be practiced. Some people think it is necessary, but this is a mistake. The hands should be kept dry. If they are not, it is impossible to prevent drops of milk from constantly falling from them into the pail. 938 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. The pail should be held close to the udder, so as to expose the milk to the air as little as possible. The farther the streams fall, and the more they spray, the more dirt and bacteria they collect. Contamination from the foremilk may be avoided by discarding the first few streams drawn, or less than a gill in all. This entails little loss, as the first milk drawn is always poor in butter fat, and if it happens to be badly contaminated, as is frequently the case, much injury and trouble may be saved. Milkers should be constantly on the lookout for unnatural milk, and when it is discovered, it should not be mixed with the rest, but boiled and fed to stock, or thrown away. REMOVAL OF MILK FROM STABLE. Milk must be removed from the stable as soon as possible after it is drawn to avoid germs and characteristic stable odors which it readily absorbs. It is not uncommon to see a large can placed in the passageway between the cows, where it is slowly filled and allowed to remain until the cows are turned out and the chores finished. It may be more than an hour from the time the first milk was drawn until it is cooled. Such delay must not be allowed if it is expected to keep the milk in good condition. Each pail, as soon as it is filled or when the milking of any cow is finished, should be carried to the dairy room. If a dairy house is located at a distance from the stable, the cans should be taken to it as soon as they are filled; and they should not be so large as to require a long time for filling. When there are many milkers and large cans are used, the cans may be carried to the dairy house by suspending them on a skeleton frame between two wheels, or they may be sent across on a cable stretched from the barn to the dairy house. STRAINING. If milk could be drawn in such a manner that no dust or dirt fell into it, straining would be needless. But this is impractic- able, and it is necessary to remove foreign matter by some mechanical means. The sooner milk is strained the better. It ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 239 should pass through a metal strainer having a fine mesh and a flannel cloth or cheese cloth folded enough to prevent running through too fast. Both the cloth and metal strainer ought to be frequently rinsed during the milking to avoid gumming and to wash away fine particles of dirt removed from one pail which be later carried through, leaving the milk as badly infected as it would have been if not strained. The dirt should be removed from the milk so completely that when the milk is again strained at its destination there will be no cause for returning the cloth through which it passed to show to the dairyman the dirt col- lected. : The common strainer used over cans has flaring sides and a concave bottom, the wire gauze being in the center of the bot- tom. This only partially serves its purpose. It removes coarse materials, but holds them inthe milk stream, and the soft i1m- _ purities which are easily broken up by agitation and soaking, may be forced through the small openings by the constant cur- rent of milk. Numerous improved forms of strainers are now made, and some of them are very simple, and effectively overcome the objection to the old style. In the pyramidal form the center of the metal gauze is raised and the straining surface is much in- creased; impurities striking against it work down untilout of the current. Others are so arranged that the milk is rising when it passes through the gauze and dirt held back falls to the bottom of a settling chamber. A layer of cotton between two pieces of cheese cloth and pieces of wire netting to keep it in place, re- moves many fine particles which escape other materials. Cot- ton is cheap, and when much milk is handled one can easily afford to use it once and throw it away. Sand and gravel are used as strainers or filters, but special care must be taken to thoroughly clean and sterilize them. Filters are also used, the milk being forced through them by pressure. When passing through the strainer large surfaces of the milk are exposed; hence it is important to do this work in a pure atmosphere. 240 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. AERATING THE MILK. Aeration of milk is its exposure to the air for the purpose of removing ‘‘animal odor” or other taint. It is generally regarded by milk shippers and other handlers of milk as a useful opera- tion. The benefit derived from aeration depends on how much the milk is tainted or “off!” The product of a healtiyercany: obtained with due regard to cleanliness and feeding, has little or none of the ‘‘cowy” odor. But it is diffierent when the cow is slightly out of condition, is illy kept, or has been given some strongly smelling food previous to milking; then aeration has a beneficial effect, and although the taint is not entirely removed, it isreduced. It is of use chiefly in removing odors absorbed from the air or from food eaten by the cow; both these are the strongest when the milk is first drawn, while those caused by bacteria are least noticeable when the milk is fresh, and increase when it is held. Milk is said to be ‘‘smothered”’ when it is tightly closed in a can immediately after milking, without cooling or the removal of gases which it contains. When thus treated it soon becomes unfit for use. Cans with holes in their lids are used to prevent this trouble, but ventilation is unnecessary if aeration is practiced. All taint should be out of the milk before the lid is put in place. Aerating does not have a marked effect on the keeping quality of milk; its benefit is in removing undesirable odors. Some persons of sensitive taste can not drink unaerated milk, but relish it when aerated. The operation is done with varying success in several different ways. Usually the milk is cooled more or less at the same time it is being aerated, and it is due to this that its souring is retarded. Actively stirring or agitating milk serves to partially aerate it, and this should always be done if arrange- ments for more thorough work are not at hand. A better method is to dip from the can a few quarts and pour it back slowly from a height. This should be repeated many times, de- pending upon how much taint there is and the quantity of milk; or the milk may be poured from one vessel to another with the same effect. Still more thorough work is accomplished by al- ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 241 lowing it to fall through the air in fine streams or a spray. A milk pail with small punctures in the bottom and heida few feet above a larger receptacle answers for this purpose. Special ap- paratus is made to operate in the same way. By other contrivances the air is carried to the bottom of the vessel, whence it rises through the milk in bubbles, bringing out with it the objectionable gases, until they are mostly removed. This requires from one to five minutes, and is done by a concave plunger or by a pipe and bellows. With the later arrangement air can be filtered through cotton to free it from impurities be- fore it is introduced into the milk. Certain aerators are con- structed so that the milk passes over them in a thin layer and is thus exposed to the air. These are referred to in connection with cooling. Here again the necessity of fresh, pure air must be empha- sized. It is better to omit aeration entirely than to attempt it in a stable or a close, foul place. As with other work in the dairy, promptness is necessary in aerating if best results are sought. The aerator should be large enough to care for the milk as fast as it is brought from the cows. Even though it may be antended to use the morning's milk immediately, tt should be aerated the same as night's mtlk. . Experiments conducted by private’ enterprise seem to show that even the strong odor of garlic, which gives so much trouble and causes great losses in certain districts every spring and fall, can be entirely removed by heating milk and aerating it while hot. It is explained that the volatile oil, carrying the disagree- able odor, is liberated by heat and carried away by the fresh air. This process necessitates the pasteurization of the milk, which is far less objectioaable than having a garlic flavor in the butter, and may even be beneficial to the product. Much taint can be prevented by cleanliness. The so-called ‘‘animal” or ‘‘cowy” odor is generally to be attributed, not to natural milk, but to the exterior of the cow from which it is taken, orto the unclean person who does the milking, or to 242 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. filthy surroundings where the milking is done. Aeration is a means of only in part overcoming these neglects. COOLING OF MILK. When milk is for cheese or butter making and is to be soon used or promptly delivered at the factory, it may be cooled sufficiently by thorough aeration on the farm. But if it is not at once hauled away or is not to be immediately separated or set for cream, or must be carried a long distance, or is to be used in its natural form as food, fermentation must be checked by low temperature. Cooling is the only important operation in the dairy which should ever be modified, and then only under the conditions named. It is often stated that milk does not require so much care when it is to be used for butter or cheese making as when it is to be sold at retail. This is true in a way, only as far as the cooling is concerned, and it is very misleading. /7zrs¢ «lass butter or cheese can not be made from inferior milk; for. ‘the factory, milk should be drawn and handled with all the pre- ‘cautions against contamination, the same as if it were to be sold zat retail; but it need not be held at a temperature so low that | “the germs of lactic acid can not increase. A certain amount of ‘acidity is necessary for cheese or butter making, and this may -be allowed to partially develop in the milk before it leaves the farm without harm to the product. Some cheese makers prefer ‘that the temperature never be allowed to.go below 60 degrees F. The lower the temperature to which milk is cooled and held, ‘the longer it can be kept in good condition. It is the custom of -some dairymen to serve their customers soon after milking and ~without first cooling the milk. In such cases it is impossible for “it to long remain sweet, and within a few hours it undergoes -more change than milk usually sold in cities; this is because the ‘latter was promptly cooled and kept cold, although it may have \been one or two days old when delivered. It is hardly necessary to emphasize the importance of prompt and rapid cooling when the rate at which germs multiply in warm milk is understood. The milk from one cow should be cooled ILLINOIS STATH DAIRYMEN’S ASSOCIATION. 243 while that from the next is being drawn. This is good for the milk, and it saves a tiresome delay of waiting for it to cool after all the milking is completed. It is not sufficient to set a can in a cold place and allow it to cool slowly; this requires several hours and gives time for the germination of spores and the development of bacteria. In order to get full advantage of low temperature the cooling must be completed at the earliest possible moment, and it should be carried down to about 40 degrees F. At temperatures above 40 degrees F. and below 60 degrees F. some species of bacteria thrive, though they do not cause as much trouble or loss as those which grow at still higher degrees. Milk from dairies where cooling is not practiced is frequently sour or tainted when it arrives at the factory; in such cases cooling is a preventative needed, and the labor necessary will be well repaid by the better product. A common way of cooling is to place the can in a trough or vat of water and stir the milk; this is a tiresome operation, and the work is liable to be slighted; if the can is only half filled the temperature falls faster than when it is full. Putting ice into milk or cream must be done with caution; water is thus added, and there is danger besides of adding many impurities and germs which are not destroyed by freezing. Cooling is so closely connected with aerating that the terms are often confused. Machines are constructed for the double purpose of performing both these operations at the same time. These are more efficient than setting in water and occasionally stirring by hand, and they are not very expensive. Milk may be cooled by such contrivances from 30 to 40 degrees in a few minutes. Coolers have have a current of water running through them at the same time milk is running over the outside, cool the milk to within 3 or 4 degrees of the temperature of the water; such thorough work requires several times as much water as the bulk of milk. The best results are obtained when the cool- ing agent enters the cooler at the bottom and leaves at the top, _ so the milk is partly cooled before it receives the effect of the coldest water. Where running water is not available, a form of 244 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. cooler is used which holds a volume of water to which ice has: been added. A cooler should be simply constructed, having all parts easily accessible for cleaning. It is desirable for every dairy farm to have a never-failing cold spring, a good well, or a supply of ice, so that means for cooling milk will always be at hand. If ice is stored near the milk room and the business is large enough to justify the ar- rangement, a circulation of brine through pipes below the ice and through the milk cooler may be arranged, the cold brine be- ing forced about the circuit by a pump. The drippings from the ice may also be used. The cooling of milk should receive the Same attention in winter as in summer. SLORING OF MILK. A large portion of the milk delivered to factories is first held on the farm from twelve to twenty-four hours and some times — two or three days, and the conditions under which it is stored during this time have an important influence on its quality. Low temperature does not kill bacteria; it only renders them torpid and. they regain their activity as soon as they are again surrounded by warmth; therefore it is as necessary to hold the milk at a low temperature as to cool it in the first place. As in cooling, for certain uses of the milk, very low temperatures are unnecessary, it should not be allowed to freeze. The usual way of storing milk is to set the cans in tanks of cold water. Care must be taken to have at least three times as much water as milk and to have it higher on the outside of the cans than the milk is inside. If the milk is higher than the water a thin layer on top is not cooled so much as the rest, fermintation progresses there, and as soon as the can is moved this layer is disturbed and distributes a supply of bacteria through - the remainder. The tank should be covered to confine the cold air, and when necessary, ice should be placed on the cans and in the water. If it is attempted to keep the cans cold by placing blocks of ice on them when grouped on the floor, a blanket ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 245 should be thrown over them. When delivery is not made for thirty-six hours, as on account of holding over Sunday, the milk should be held at a lower temperature than when delivered within twelve or fifteen hours. In order to prevent the absorption of odors by milk, the place where it is kept must be free from any objectionable smell. Cold milk absorbs odors very rapidly. Water in the tanks must be kept sweet by frequent changes, and the shelves, walls, and floor must always be clean. Covers of the cans may be left on OMom, bubit tere 1s any danger of contamination, the cans should be closed tightly after the milk gets cold. Evening and morning milk should not be mixed, especially when the fresh milk has not been cooled. If this is done, the whole lot soon spoils. In order to insure the same quality of milk in each can, large tanks are frequently used for mixing all the milk of one milking. This is a matter of some importance when a sample from one can is used for determining the value of the lot, or when the milk is sold at retail. The use of preservatives is mentioned at length in Farmers’ Bulletin No. 42, U. S. Department of Agriculture, Facts About Milk. Some of them are dangerous to the health of the con- ‘sumer, and any of them may be harmful if taken regularly in milk. They are prohibited by some state laws, are condemned by leading authorities, and should not be used. HAULING TO THE FACTORY. . If milk is sold off the farm, the dairyman’s care of it does not cease until he has delivered it to the factory or other desti- nation, and then he has a right to insist that it be properly handled, if he is interested in the success of the concern which uses his product. Milk should be hauled in spring wagons and the cans filled full to prevent churning while on the road. Much trouble is caused by allowing it to stand an indefinite period on a platform in the heat waiting for the collector; the storage tanks should be placed so it will not be necessary to remove the cans from the 246 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. water until the wagon is ready to start. A piece of canvas or a. blanket thrown over the load protects the cans from dust and extremes of temperature. In hot weather it is an excellent plan. to wet the cloth so that the air underneath will be cooled by evaporation. Padded jackets which slip over separate cans and protect the tops and sides are commonly used when cream is. shipped in hot weather. Cheap burlap bags of the proper size, with holes cut for the handles of the cans, may be used to ad- vantage to protect milk from heat during shipment; these covers should be thoroughly wet with cold water. It is doubtful economy to hoid milk in warm weather for every-other-day delivery; some factories require delivery twice a day in the hottest weather. In summer it is well to haul at night to avoid the hot sun. It is important to haul the milk in a clean wagon and to have nothing else in the load that could. contaminate it. Waste products should not be returned to the farm in the same cans used tor delivering milk; other vessels should be pro- vided for this purpose. If such hauling is unavoidable, conse- quent trouble can be reduced by having the skim milk or whey pasteurized or sterilized by boiling, and by keeping the tank clean. Patrons should insist that tanks for waste products. (skim and butter-milk) be thoroughly cleaned daily. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 247 Pet DAI Y RULES. The following rules are based on the preceding text, and briefly summarize the subject discussed: je 15. THE OWNER AND HIS HELPERS. Read current dairy literature and keep posted on new ideas. Observe and enforce the utmost cleanliness about the cattle, their attendants, the stable, the dairy, and all utensils. A person suffering from any disease, or who has been exposed to a conta- geous disease, must remain away from the cows and the milk. THE STABLE. Keep dairy cattle in a room or building by themselves. It is preferable to have no cellar below and no storage loft above. Stables should be well ventilated, lighted and drained; should have tight floors and walls and be plainly constructed. Never use musty or dirty litter. Allow no strong smelling material in the stable for any length of time. Store the manure under cover outside the cow stable and remove it to a distance as often as practicable. Whitewash the stable once or twice a year; use land plaster in the manure gutters daily. Use no dry, dusty feed just previous to milking; if fodder is dusty, sprinkle it before it is fed. Clean and thoroughly air the stable before milking; in hot weather sprinkle. the floor. Keep the stable and dairy room in good condition, and then insist that the dairy, factory or place where the milk goes be kept equally well. THE COWS. Have the herd examined at least t wice a year by a skilled veterinarian. Promptly remove from the herd any animal suspected of being in bad health, and reject her milk. Never add an animal to the kerd until cer- tain it is free from disease, especially tubercolosis. Do not move cows faster than a comfortable walk while on the way to place of milking or feeding. Never allow the cows to be excited by hard driving, abuse, loud talking, or unnecessary disturbance; do not expose them to cold or storms. 16. 17. 18. 27. 31. 32. O38. 34. 30. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. Do not change the feed suddenly. | Feed liberally, and use only fresh , palatable feed stuffs; in no case should decompo:ed or moldy material be used. Provide water in abundance, easy cf access, and always pure; fresh, but not too cold. Salt should always be accessible. Do not allow any strong flavored food, like garlic, cabbage and seri to be eaten, except immediotely after milking. Clean the entire body of the cow daily. If hair in the region of the udder is not easily kept clean it should be clipped. Do not use the milk within twenty days before calving, nor for three to five days afterwards. MILKING. The milker should be clean in all respects; he should not use tobocco: he should wash and day his hands just before milking. The milker should wear a clean outer garment, used only wnen milking, and Kept in a clean place at other times. Brush the udder and surrounding parts just before milking, and wipe them with a clean, damp cloth or sponge. Milk quietly, quickly, cleanly and thoroughly. Cows do not like unneces- sary noise or delay. Commence milking at exactly the same hour every morning and evening and milk the cows in the same order. Throw away (but not on the floor, better in the guttcr) the first few streams from each teat; this milk is very watery and of little value, but it may injure the rest. If in any milking a part of the milk is bloody or stringy or unnatural in ap- pearance the whole mess should be rejected. Milk with dry hands; never ony the hands to come in contact with the milk. Do not allow dogs, cats, or loafers to be around at milking time. If any accident occurs by which a pail full or partly full of milk becomes dirty, do not try to remedy this by straining, but reject all this milk and rinse the pail. Weigh and record the milk given by each cow, and take a sample morning and night, at least once a week, for testing by the fat test. CARE OF MILK. Remove the milk of every cow at once from the stable to a clean, dry room, where the air is pure and sweet. Do not allow cans to remain in stables while they are being filled. Strain the milk through a metal 2a07e and a flannel cloth or layer of cotton as soon as it is drawn. Aerate and cool the milk as soon as strained. If an apparatus for airing and cooling at the same time is not at hand, the milk should be aired first. This must be done in pure air, and it should then be cooled to 45 degrees 36. ot. 38. 39. 40. 41. 42. 43. 44, 45, 46. AT, A8. 49, 50. ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 249 = if the milk is for shipment, or to 60 degrees if for home use or delivery to a factory. Never close a can abaletitings warm milk which has not been aerated. If cover is left off the can, a piece of cloth or mosquito netting should be used to keep out insects. If milk is stored, it should be held in tanks of fresh, cold water (renewed daily), in a clean, dry, cold room. Unless it is desired to remove cream, it should be stirred with atin stirrer often enough to prevent forming a thick cream layer. Keep the night milk under shelter so rain can not getintothe cans. In warm weather hold it in a tank of fresh cold water. Never mix fresh warm milk with that which has been cooled. Do not allow the milk to freeze. Under no circumstances should anything be added to milk to prevent its souring. Cleanliness and cold are the only preventives needed. All milk should be in good condition when delivered. This may make it necessary to deliver twice a day during the hottest weather. When cans are hauled far they should be full, and carried in a spring wagon. In hot weather cover the cans, when moved in a wagon, witha clean wet blanket or canvas. THE UTENSILS. Milk utensils for farm use should be made of metal and have all joints smoothly soldered. Never allow them to become rusty or rough inside. Do not haul waste products back to farm inthe same cans used for delivering milk. When this is unavoidable, insist that the skim milk or whey tank be kept clean. Cans used for the return of skin milk or whey should be emptied and cleaned as soon as they arrive at the farm. Clean all dairy utensils by first thoroughly rinsing them in warm water; then clean inside and out with a brush and hot water in which a cleaning mater- ial is dissolved; then rinse and lastly sterilize by boiling water or steam. Use pure water only. After cleaning, keep utensils, inverted, in pure air, and sun if possible, until wanted for use. 250 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. PASTEURIZATION. BY J. H. MONRAD, WINNETKA, IEL. While it is to be hoped that farmers will carefully read the preceding article on care of milk, and follow the instructions given, it may be well to give a concise article on Pasteurization in its double effect as a means of preserving milk and of improv- ing the butter from off-flavored milk. PRESERVING MILK AND CREAM BY PASTEURIZATION. The use of any and all chemical preservatives, even if not directly poisonous, should be condemned by all honest people, and there is no need of their use, as we have in heat and cold the means of preserving dairy products long enough for all practical purposes: Indeed, Mr. H. B. Gurler has shown us how cleanliness and cold alone is sufficient to keep milk sweet for several weeks, but as all farmers cannot be Gurlers, it may be advisable to use heat as well as cold. It is an easy matter for anyone who has a thermometer to make an experiment in pasteurization on a small scale and con- vince himself of the effect. Unless more than 200 lbs. areto be pasteurized there is no need of buying any expensive apparatus. Get as many shot-gun cans (8 inches in diameter and 22 inches high, holding 40 Ibs. each) as may be needed. Place them in an oblong boiler, made to order if necessary. Get a suitable ’ tank for cooling, and a stirrer. That is all there. is. required. © I acknowledge, however, that if money and steam is at com- mand, it is less work to use some special apparatus than to keep three or four cans stirred by hand, yet part of this gain is coun- terbalanced by the increased labor in keeping the apparatus ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 251 clean, and at present I know of nothing better fcr small quanti- ties than common shot-gun cans. Heat the water in the boiler to 170 or 180 degrees and stir the milk in the cans continuously until it is 155 degrees, then cover and leave for 20 minutues at that temperature. Remove the cans to a tank filled with water in which there is a lot of finely chopped ice. Stir all the time, the water as well as the milk, so as to cool it quickly. The stirring is essential to prevent cooked flavor. The advantage of pasteurization to the consumer is in the increased safety against tuberculosis, and to the producer and seller the increased keeping quality. The disadvantage to the latter is the objection of some consumers to the lack of ‘‘life” in the flavor of the milk and still more the suspicion of it being of an inferior grade, as the cream does not rise as well in the bottles and the viscosity is reduced, making the cream appear thinner (poorer in fat) than it really is. In some towns pasteurized milk and cream takes well, in others not, and milk dealers do well in going slow about it, and try on a small scale first. The writer can see considerable advantage only in pasteur- izing the supply for large cities, where the ‘‘surplus” milk is a serious problem. PASTEURIZING IN CREAMERIES. SKIM MILK. Every farmer patronizing..a creamery:should insist on their skim milk (if not pasteurized) being heated to 180 or 190 degree Fah. This will keep the milk sweet long enough if the new milk is delivered in a good condition. There is no need of pas- teurizing, the expensive part of which is the cooling. But the 252 iLLINOIS STATE DAIRYMEN’S ASSOCIATION. temperature of 180 degrees should be reached) or there mse assured safety, either as to the danger of tuberculosis or as to the milk souring. Creamerymen who believe in the whole milk creamery sys- tem will do well in taking this precaution, which does away with or at least reduces the force of one of the most important argu- — ments in favor of the use of the farm separaton |) ee ampene interest of all parties to insist on the skim milk being thus heated and the farmers will take more interest in delivering the new milk sweet, so as to make it possible. MILK AND CREAM FOR BUTTERMAKING. The first question which naturally arises is: ‘‘Shall we heat the milk before skimming to the pasteurizing temperature and run it through the separator hot and cool the cream _ after- wards?” This plan was first tried in Sweden several years ago (1892?), but though it is used here and there, it seems that the majority prefers pasteurizing the cream. Generally speaking the nearer we get to the cow the better effect pasteurization has and heating the milk before separating not only brings us a few minutes nearer the cow, but it enables hollow bowl separators to skim closer and for this reason we see the system praised to the skies by some and denounced by others. We lack careful experiments on a large scale to demonstrate this advantage, but pending the result of these, it is well to remem- ber that milk often arrives at the creamery too sour for hot skimming, while it may yet be possible to pasteurize the cream, that sour milk may make fine butter, while tainted milk, even if sweet, does not. For this reason I am in favor of pasteurizing the cream instaad of skimming hot, though the final results may be equally good. The fact that at Topeka one sampel of hot skim pasteurized butter scored only 89 points and a pasteurized cream sample scored 96 points, does not prove anything. When skimming hot the cream should be cooled to ripening ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 253 temperature and the skim milk should be heated to 180 degrees or more. As to heaters for creameries (which should be continuous in action) we have in the market at present three. One made by the DeLaval Separator Co., New York and Chicago; one by A. H. Read, of Philadelphia, which is a copy of the modern Dan- ish, where a rotating dasher elevates the milk or cream over the heated surface and forces it through a pipe some 7 or 8 feet (an advantage the other apparatus do not have); this is made spec- ially for skimming hot and is of a very large capacity; one made by A. H. Barber & Co., of Chicago, where the milk or cream is passed over the surface of a rotating bowl, which is heated by the steam from the flyer which rotates it. Intending purchasers should investigate all; either of them do good work. As to cooling these manufacturers and others make efficient coolers, but it is well to use only those that are easily cleaned and of a sufficient capacity. The fiast 50 to 70 degrees may be cooled with water of any temperature, even 78 or 80 degrees, as for instance, the water used for condensing purposes where there is a refrigerator machine. Hence it is better to have the cooler in two sections, the last one being cooled by circulating brine or iced water through it. In this manner the cost of cooling is reduced to a minimum. RIPENING THE CREAM. Having cooled the cream (from either system) to the desired ripening temperature (I prefer about 65 degrees), the most im- portant work commences—the development of flavor. If the pasteurized cream be churned sweet it will give us a perfectly sweet, insipid butter, without even the faint aromatic flavor of raw, sweet cream butter, and just in proportion as the maker understands and carries out this ripening (which requires a good deal of attention to the little details) just so is his success. Starters must be used. While just as good butter can be made from home made starters, the important advantage of greater uniformity can 254 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. hardly be obtained unless a reliable commercial one is secured. The first one in the market and one which has stood years’ test is the Hansen’s Lactic Ferment, of which the writer had the pleasure totry a sample in 1891—liquid—sent from Denmark packed in ice. This is now put up in powdered form and will keep good for several months. Of the two ‘‘Pure Cultures” prepared in America, the best results seem to be obtained from the Douglas culture when used in connection with an acid starter, but unless it is demonstrated that this gives better but- ter than the Lactic Ferment,it is certainly more trouble to prepare and keep up two starters than one. In using a commercial starter the reliability of the manufacturers is all important but in any and all cases common sense and perpetual watchfulness is nec- cessary. By using an acid test the butter maker can—if he is given the right right kind of creamery and outfit—guarantee a far more uniform quality of butter and he can also eliminate a great many taints and objectionable flavors, but it requires careful attention to every little detail and he must be on time and con- trol temperature thoroughly. SECURING GOOD TEXTURE. The worst mistake (next to neglecting to develop flavor) made by beginners in pasteurization is that of not chrilling the cream properly before churning. As soonas the cream is ripe, or nearly so it should be chilled down to 48 degrees and be kept there for at least two hours and then allowed to raise to the desired churning temperature. If this is done there is no need to fear a poor texture. At the National Buttermakers’ Convention in Topeka, this year, there was considerable complaint about the flavor and only 85 entries out of 478 or about 18 per cent. scored 95 and above which means grading real ‘‘extra,’’ and 108 or about 22 per cent. scored below 90 points. As these entries, no doubt, may be said to represent the better part of the creameries and ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 255 some of them made with special care and selection of the milk, it cannot be denied that there is great room for improvement. While I am not prepared to assert that pasteurization would more than cover its expenses in the case of those scoring be- tween 90 and 95,_ I do not hesitate to claim that it would have paid well when the score falls below 90 if properly done. As long as the butter scores extra it would be foolish to pasteurize if the creamery man looks at it from the immediate dollars and cents point of view, but if he looks ahead and works in the interest of his patrons he will adopt the system as in the long run it will help the patrons and eventually also him. To illustrate, when the separator first was introduced many cream- ery men hesitated to adopt it, they looked only to their own im- mediate profit and not on that of the patrons. Today many of these creamery men are out of business altogether. Not that I advocate pasteurization in all our creameries at once—far from it—we are not prepared for it. We must have better built creameries and keep them cleaner, and we must have better makers and pay them better, but it is our duty to work in that direction and educate the makers to this higher plane. Then also can we talk to the patrons with a little more confidence about cleanliness when we set them a good example. Some enthusiasts claim that pasteurization costs nothing. That is to say the least, rot! In every properly arranged cream- ery the exhaust steam should be utilized for heating wash water and the rooms, etc., and it thus has a certain value, The only case where cooling costs next to nothing, is where water of 48 can be secured without pumping and even then I should hate not to have ice. It takes time to keep the creamery and all utensils as clean as pasteurization requires, not to speak about the extra ap- paratus, it takes time to prepare thestarter and it requires a higher salary to secure the men that will tie to all these minute details. . I estimate the average cost of pasteurization in our western creameries ot one-half cent per pound with onecent at maximum 256 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. but this does not include the tearing down and rebuilding of 80 per cent of the creameries which are totally unfit for pasteuriza- tion. Nevertheless, I will guarantee that I can go into most cream eries where butter scores below 90 and improve it by pasteuriza- tion several points, but I would not guarantee to continue to do so all the time unless the building was in a condition to be kept | perfectly clean. The way commission men return for ‘‘extra’ which are not extra and pay a one-half cent ‘‘above” the market, does more to prevent improvement in the manufacture than all the indiffer- ence of the makers and economic ideas of the owners. If all butter marketed was paid on the strict scoring made at Topeka we should soon see creamery men turn to pasteurization for immediate relief and to better care of the milk for permanent improvement. The value of pasteurization is indicated by the significent fact that 90 per cent of the Danish co-operative creameries pasteurize, while but few of the large ‘‘estate’’ cream- eries (getting the milk from their own 200 or 400 cows) do so. ILLINOIS STATE DAIRYMEN’S ASSOCIATION LST ROLE ees ies ies <> rn SS % On 04 LEE i Mae zs — A Modern German Creamery from [lartiny’s Kirne und Girbe. 258 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. mest, ASSOCIATION: BY J. H. MONRAD. In the southern part of Jutland at ‘‘Veijen” was established the first Test or Control Association in 1895, and in 1896 I had the pleasure to translate a condensed report in ‘‘The Breeder’s Gazette, of Whicago: There is now, three years later, not less tham tomy) suem Associations in Denmark, twenty-five in Jutland. Only the invention of Babcock Test and its modification by Gerber, made it practical to do the work systematically. The Veijen Associa- - tion combined for 5 years, as being the shortest period to get good results, and hired a: young man to visit their farms (13) once a fortnight, test each cow and keep. the accoumis om ene result, as well as an estimate of the feed consumed. I reproduce only the detailed result on two of the farms A and 5 as they contain the full range of vamations, Wines: column gives the number of the cow (generally burnt on the horns) the second her age, then the pounds of milk and the next the butter The ‘‘fodder unit’ column needs some explanation. In Denmark they have adopted a simple unit which repre- sents the equivalent values of different feed stuffs. It means that within reasonable limits they may be substituted for each other as follows: One pound of rye—1 th. barley—1 tb. corn— 0.8 tb. oil meal— 2} tbs. hay—4 Ibs. straw (oat or barley— 4 ibs. potatoes— 6 tbs. skim-milk— 12 tbs. of whey— 10 ibs. of “mange wurzel— 12 tbs. of turnips. This estimate is of course only approximately, but good enough for all practical purposes. In these tables we have indeed a valuble lesson, a lesson which ought to make every man, who milks a cow, keep track of what she is doing. ILLINOIS STATH DATRYMEN’S ASSOCIA'TION, 259 Just think of it! cow No. 24 in table If made butter which cost her owner 78.5 cents! (in these tables the cost of feed only is figured, but it is quite general in Denmark to figure that the skim-milk pays for the care and the making of the butter. ) Nomiicmaverace) price of butter for that year, 1805, was 23.22 cents, there was a net loss of 54.28 cents per pound, or eso On noos on that cow. Twenty-six out of the forty-one cows on farm A (table I) produced butter at a higher price than the average price obtained and the six poorest produced it at double the price of the six best COWS. Is there needed any argument to prove that farmer A had TABLE I.—FARM A.—FORTY ONE COWS. ns 2 6 2 ni om ~ FS 8 8 = a0 nD Nn.. so BD oo Seo. HR eo. eu #8 sai BRS ges 225 BS © So 55 oF S76 sab nos ae on Oe oS Og O52 Sos OSs Ao be wie ee eaten o mieleRteln > 6 150 mdaress=-D. WW. Willsom noes ose 4 ob osc clegicw tacts ef e e tee sy et ene a 152 Whe Value’ of the Silo—R. R.- Murphy i350 0032 0... wee se eco: Ce eee 154 ithe, Value of Shredded ‘Corn—Jiohn Boyd *). 22 oa.25- 105s: see 159 Whe Advantages of Dainyinge—J. WH. Spicer kc. <4 3-250 2 2 «er 170 Nominations and Hlections 0). ic .fe oa ele ss. See Siete ee 176 Elowavo select Dainy Winware—W kh. Hostetter. a)... 24442 1) eee ILA 7 Does it Pay to Feed Our Dairy Cows Ground Feed?.—W. R. Hostetter ...179 The Effect of Neatness in Farm Surroundings on the Quality of the Butter.—W. KR. Hostetter... sacs. od. e526. eee ene dee ae 181 wdaness-—George W.Linns 25... 2.4) ee) So 2 ee ee 182 Scores of Butter and ;Cheese.......). ao les eles ns De ce tel ieee). Bie ee 186 WITNESS Ce aek ca so \n nor wigss toys sateve shelley Wage w oars elepaahe) eetoa aco ghelbon ys ele ie Ae et 188 Special serena List. 2 Cee ace MON ee We kya escalate 191 The Butter Exhibit—Demands of St. Louis Market—F. W. Brockman...193 Resolutions Adopted at Annual Meeting... 2.0... 2325.50. no5. 2 eee 202 Seeretary s Winancial Report... 2.00. ofiate 6c noe ceca ae 205 Rreaswrer’S REPO EH. oid ceteceres heeielele dW Sins aioe ieinlhed teeth eens ae we eee 206 Next Meeting ........ nde Zalny oh aes dgesade oye Re conte astapele aC oNotcane OReaT teat rr 206 Miloinupoardiot (rade, iSO Tiina) acme neice te mem cee ole. Ae eee 207 Lilinois Creameries by Counties... 52.5. 66 gjaes ose Gate oie eae eee 208 SUPPLEMENT. @are of Milk on the Farm-——R. A. Pearson, B. S......4..- 400s. ee eee 217 Bhi Dairy GIless io oo vials alvierpsece din sil Soles sleayel'e Solay shnue es MRED Oy oe 247 PASTE WICIZATION 6 su en eke 105 eats 0 16 OW oedyetes sue: ato eMelng se MEL. Haste nee teen en 250 Rasveurizimo 1 Creamerdess.). 05 ev ayelite, 4) < eayertieis opate cede nciey Sere eae eee 251 A Modern German Creamery—lllustrated .......20.00802.8 52 2 te arte er 257 Mest Association— J. Hi. Monrad 205.0. s fa../o Me oo ee en oe ee eee 258 UNIVERSITY OF ILLINOIS-URBANA 3 0112 069491899