100 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



cent, and they said that was too high. Thus, in spite of all our improve- 

 ments in the dairy business; in spite of modern conveniences in our 

 creameries, we still have a great deal left to do, and that is to work along 

 the line indicated in the paper read by Mr. Duell, starting at the production 

 of better milk. How are we going to get better milk? Not until we can 

 induce the farmers to understand that it is in their own interest to deliver 

 good milk at the creamery; not until we can make them understand that 

 it will not do to be satisfied just to get rid of the milk; not until then 

 will the creamery be able to make first-class butter. 



I am still more pleased to see Mr. Duell show the necessity of our cream- 

 eries setting a good example in cleanliness. There is great room for im- 

 provement, even among our best creameries. There will be found among 

 them some that art not at all up to the standard of cleanliness, which is 

 an absolute necessity, if first-class butter is to be produced. 



The Dairy Division has, besides making these experimental ship- 

 ments, also published a great many publications, and bulletins, and if 

 there is a farmer who don't know it, he must know now that he can get 

 these bulletins as long as they last, by sending a postal card requesting to 

 have them sent to his or her address. It will not cost anything. Send to 

 the Agricultural Department at Washington, stating what subject you are 

 interested. In this way you see, the National Department is trying to 

 help the farmers, and if you pause a minute and think of the difference 

 between now and several years ago. when but a few so-called scientific men 

 thought it worth their while to waste their time in such insignificant sub- 

 jects as butter, milk, and cheese Now we have some of the best intelli- 

 gence there is, using all their time in studying these matters, 



I remember when I first learned to make butter, how absurd I thought 

 it was to have to be scrupulously clean. Finally, after six weeks of doing 

 nothing but scrubbing and cleaning I found out how necessary it was to 

 carry out the cleanliness, and now scientists have explained it, by show- 

 ing how the least speck in our milk of dirt will carry bacteria that will 

 affect our milk. The least speck in our milk will breed, if you please, into 

 millions of bacteria by the time the butter is made. So you see, knowing 

 this makes it easier to keep things clean. 



