No. 6. DEPARTMENT OF AGRICULTURE. 193 



edge of auimal needs and the litness of sundry rations to meet their 

 needs; the silo replaces the cornstalk and vies with the pasture as a 

 milk maker. Cows making 30,000 pounds of milk yearly and 1,000 

 pounds of butter are »aid to be products of recent days. Centrifugal 

 separators and combined churns and butter workers replace the shal- 

 low pan, the tin skimmer, the dash-churn and the butter bowl. Co- 

 operative dairying obtains instead of each man for himself and the 

 soap grease man take the hindermost. Pasteurization, modification, 

 certification and the artificial ripening of cream and cheese are 

 the vogue to-day rather than uncleanliness and haphazard method©. 

 Can the twentieth century at its close show as vast a revolution 

 in dairy lines? Will our grandchildren and great-grandchildren, as- 

 sembled at the 104th annual meeting of the Dairy Union, smile 

 contemptuously at the antiquated and ill-adapted processes of their 

 forbears? I believe that the advance has but begun, that we do not 

 know it all, that much we do know is yet to be applied in our daily 

 work, and that improvement i® the order of to-day, and of all the 

 to-morrows of all time to come. What of the future? In what ways 

 will milk making in the twentieth century differ from that of the 

 nineteenth? I look for change along three lines: 



I. A more general diffusion and application of truths now known 

 pertaining to dairy practice, more dairy education and research, more 

 open-mindedness, more energy. 



II. Better cows, better kept; better milk, better sold. 



III. New discoveries will modify old methods and cause new ones 

 to be devised; new economies and efficiencies will be introduced; new 

 men will "ring out the old, ring in the new." 



I shall hold that the obligations of twentieth century milk maker 

 are greater than those of his predecessors; that the knowledge and 

 appliances which the nineteenth century has put at his command 

 are such that he owes it to the consumer that he make a better pro- 

 duct, to himself that he make it more economically, and to his neigh- 

 bors, that he help them to see the new light. 



Now let us develop these propositions. 



I. MORE LIGHT. 



The dairying practice of 1800 was in most respects but little ad- 

 vanced over that of centuries back, save as regards the character of 

 the cattle, which was beginning to be improved by careful breeders. 

 The first half of the past century did not see much advance in 

 methods of manufacture, but during the last fifty year© a revolution 

 has been wrought in all the branches of dairying. No man knows it 

 all — many think they do — some know and practice, some know and 

 disregard, and some are uninformed. 

 13—6—1901 



