STATE DAIRY ASSOCIATION. GOl 



I will tell how I have caught a good many ^ good men. When this 

 creamery started, I was as skeptical as any man in the neighborhood, but 

 in my boyhood I was raised on a dairy farm; my father and mother carried 

 on a dairy, and I declared by all that was great and good that I would 

 not be in the dairy business, but I got interested in the creamery and 

 the further I go with it the more interested I am, and when the creamery 

 started I said to my wife— we had four cows— "I am going to buy three 

 more, and I believe the seven cows will pay the hired man." She was a lit- 

 tle skeptical about that, but we tried It anyway. I went out and bought 

 three cows, and I kept the hired man by the year and when the year run 

 out I had paid the hired man $200 and had $28 in my pocket, and I have 

 told that story to my neighbors, and I have drawn a good many of them 

 into the creamery business in that way. 



Mr. Gurler: I would rather take my chances off of the railroad than 

 right on the railroad. 



Music by the Purdue University Band. 



The President: On account of the condition of the lights, it becomes 

 necessary that we have Professor McKay's talk next. 



DAIRYING AT HOME AND ABROAD.* 



PROF. G. L. M'KAY, AMES, IOWA. 



Much progress and many changes have been made in the methods of 

 manufacturing and marketing dairy products. We have passed the period 

 when the country grocery store sets the price. Today our markets are the 

 markets of the world. Pleasant recollections, however, still linger of the 

 old time dairy, when our mothers used to heat the milk on the kitchen 

 stove and skim the cream off with a little flat skimmer and from the up 

 and down dash churn take out the golden butter that we loved so well in 

 our boyhood days. Sometimes how we longed to go fishing and time drag- 

 ged by so wearily that the minutes almost seemed like hours. Some of us, 

 however, learned to use hot water to hasten the gathering of the golden 

 granules. These since have been replaced by the modern centrifugal 

 separator. Now we have the up-to-date dairy where the cream is imme- 

 diately separated from the milk and the sweet milk is ready to be fed to 

 the calves in the best possible condition. In this scene, we see the one 

 woman reading Hoard's Dairyman, which in itself is a sign of thrift and 

 progress. ^ 



■Illustrated with lantern views. 



