174 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



turned into cash through the dairy than by any other means of 

 concentrating that product, and furnish ready money every 

 week, or month, with which to meet present needs, and occas- 

 ionally pay off an old mortgage, or add to the bank account. 

 With the present machinery and lightning way of doing business 

 feed can be reduced to butter in thirty-six to forty-eight hours, 

 and turned into cash. 



The creamery and cheese factory are a Godsend to many 

 localities, greatly lessening the labor and the details connected 

 with farm, butter or cheese making, with decidedly better 

 results, very much of which is owing to the better quality of the 

 goods produced. But even these often fail for want of proper 

 management and support. Experienced, well balanced heads 

 must be had to insure success. Of all the branches of farming, 

 this is the last to successfully run itself. As "eternal vigil- 

 ance is the price of liberty," so "eternal vigilance is the price 

 of a good dairy product." 



The fourth advantage of dairying comes to those engaged 

 therein by the necessity of constant application of their powers 

 of brain and brawn to the business, establishing habits of nearly 

 constant industry, which is a decided advantage to all men, and 

 better fits them for all other duties in life. I refer you to the 

 most excellent address of Mrs. Mayo, yesterday p. m. , in support 

 of this advantage. 



Fifth. There is a moral side to the business which has 

 hitherto been looked upon with no little suspicion, and the 

 source of much anxiety and trouble. But since the introduction 

 of the Babcock test, and the producer receiving pay for his 

 milk according to the butter fat contained therein, the induce- 

 ments to be dishonest by robbing the milk of more or less cream, 

 or adding water thereto, have vanished, and the man who pre- 

 sumes to beat that test is about as successful as the man who put 

 water in his maple sap that he might thereby obtain more sugar. 

 The aggregated large amounts of poor butter put upon the mar- 

 ket I believe largely responsible for the introduction of oleo and 

 butterine. Their advocates never intimate that that product is 

 better than good butter, but better than most "country butter;" 



