ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 109 



average cow yields but 130 pounds o,f butter. Ii is almost beyond belief 

 that that is a fact, yet it has bee n shown to be a fact. In my own expe- 

 rience I find a very small margin of profit in the cows that will make only 

 200 pounds of butter per year. 



Now just stop and consider what is possible along this line. There 

 are many dairies throughout this country that can produce 300 pounds 

 average to a cow. There are dairies that have gotten beyond this and 

 up to 400 pounds, and even beyond that. Now if we put 200 pounds as 

 the margin between profit and loss and make a few comparisons. Take 

 the cow that will produce 300 pounds a year, and the cow that will pro- 

 duce 225 to 250 pounds per year; the cow that produces 300 pounds is 

 making six times the profit to the owner that the cow which produces 225 

 pounds per cow is making. It seems to me a wonderful thing to think 

 about. 



Now, the possibilities and practicability of securing dairies of this 

 kind: I will give you a little of my own expesience. Some one asked me 

 if I lived on the farm. I do not do the work now; I have done it and 

 have been all through it, commencing in a small way. The last that I 

 run my dairy, producing milk for the creamery, my mature cows — tile cows 

 that were four years and past — made an average of 329 pounds per cow. 

 I did not think it fair to count the youngsters in, but there was over 300 

 pounds counting in the heifers. I have done this without living on the 

 farm, and certainly the man who lives on his farm can do better. I know 

 I could do better if I lived at the farm. There is no reason in the world 

 why any farmer can't do just as well. It is not simply a high intelligence, 

 but more of application and determination to know what you are about. 



I don't need to go on and tell how to do it. You want the scale and 

 you want the Babcock test. You want to weigh your cow's milk and 

 test it and in the year know how much the cow has produced- and the aver- 

 age test, and how much by adding 15 per cent to the butter fat, you will 

 have sufficiently accurate basis for the amount of butter you produce. 



Just to show you that it is practicable, I will tell you of a little expe- 

 rience we had at Champaign with the University of Illinois dairy. Prof. 



