ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 31 



farmers. Trace out the cause of this thrift and you 

 will find book farmers, talking farmers, in the majority. 

 The knowledge or ignorance of some of the seemingly 

 minor matters about dairying often brings success or 

 failure. 



We have met to discuss these subjects. While we 

 may not decide them to the satisfaction of all, if an appe- 

 tite for research is awakened the time will not be lost. 



The Chairman : 



As they say in meetings of a little different character 

 than this, the meeting is now formally opened and the 

 time is yours. 



Oh motion of Mr. A. B. Hostetter, the chair appoint- 

 ed the following committee to take into consideration 

 the president's address, and report thereon to this con- 

 vention : 



James Graham, John Boyd, E. M. Vail. 



INFLUENCE OF FEED ON MILK. 



J. Y. SAWYER, Chicago. 



In discussing this subject, it will be necessary to first 

 look into milk to see of what it is composed. In 100 

 pounds of average milk we have four pounds of butter fat, 

 four and ninety-five one-hundredths pounds of milk 

 sugar, three and three-tenths pounds of casein or cheese 

 matter, seventy-five one-hundredths pounds of mineral 

 matter and eighty-seven pounds of water. 



It is a well-known fact that some cows give much 

 richer milk than others, and also that some breeds of 

 cows give richer milk than others; now the question 

 arises, of what does this richness consist ? 



We very frequently hear a dairyman say " That cow 



