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stuck. The butcher says, "Well, that thing don't pay." So the meat today 

 is about one hundred percent higher than it was two or three months ago. 



Q. What do you do with all the meat that you don't make sausage of? 



Mr. COLLIER: We sell it to the hotels, and some of it we keep in 

 the refrigerators. 



Q. Do you make the whole hog into sausage? 



Mr. COLLIER: In Southern sausage, the whole hog is made into 

 sausage. There are eight or nine ways of making sausage with that plan. 

 You know you have got to study the market conditions sometimes. We 

 did have stuff left over, but as the people learn the trade they pretty near 

 know how to make the market. 



Q. You know how much sausage is coming in every day, don't you? 



Mr. COLLIER: No. Of course, once in a while we have some stuff 

 left over. If there is any stuff left over we take it to the hotels and restau- 

 rants at a little loss, not loss, but a little less than they were sold for 

 .1 the market. They can afford to do that. 



Q. Can you regulate the supply? 



Mr. COLLIER: No, you can't do that. 



Q. How far out do your farmers bring their products in to market? 



Mr. COLLIER: Some of them as far as thirty miles. We have one 

 man that has been feeding honey to the market several weeks. He is 

 just about thirty miles away. 



Q. Do you have men from all parts of the county? 



Mr. COLLIER: Yes. 



Q. How large is the city in which the market is located in? 



Mr. COLLIER: I think our city is about twenty-two thousand. There 

 might be a limit. In the small city you could not do it. 



Q. I don't know whether you have the same organization in your 

 town that we have in ours or not, but we are prohibited from selling milk 

 that is not pasteurized. Is that lawful? 



Mr. COLLIER: No, sir, it isn't. We said we will go on, we will just 

 carry this to the Supreme Court. You know that is a joke. You know it 

 don't kill the germs. I don't need to go into that subject at all. It is a joke. 



Q. Would a market be good for a town like Monmouth? 



Mr. COLLIER: I don't know your conditions here, but I expect it 

 might be. It is a good thing for the farmers. 



Q. Is the Chamber of Commerce on very friendly terms with you? 



Mr. COLLIER: Yes, the Chamber of Commerce is on good terms 

 with us. Seven out of twelve of those officers we control and they are on 

 friendly terms with us. In fact they gave us a hundred dollars the other 

 day to help us along. They can understand that language. 



Q. You have to use a little politics. 



Mr. COLLIER: That isn't politics, that is good business. You see 

 the point. 



Q. How do you stand with the business men around town? 



Mr. COLLIER: I don't think any of them are knocking us. I think 

 most of them feel pretty kindly towards us on this thing. As a matter of 

 fact it may hurt the butcher a little bit, and the grocer. Here is a man 

 out here thirty miles away who brings in eggs, forty dollars worth of stuff, 

 and the chances are that eighty percent of the money stays in town before 

 he leaves town. 



PRESIDENT MANN: The Farmers' Institute has always believed in 

 co-operating with kindred organizations, at least preserving the utmost 

 harmony with other farm associations. The president of the Grange would 

 like to send greetings to the Institute, and Mr. Miller of Belleville will 

 present them. 



GREETINGS FROM THE GRANGE. 

 (W. F. Miller.) 



MB. CHAIRMAN, HONORABLE DELEGATES AND OFFICERS: We are not going 

 to take very much time. I just have a little message to bring to you from 

 the State Master of the Illinois State Grange. He called me up over the 



