ILLINOIS DAIRYMEN'S ASSOCIATION. 45 



that it would be a good idea to set up a little plant of that kind 

 and let us know more about this milk, this canned sugar milk. 

 Why not. Professor Harrington? 



Prof. Farrington : — It takes a good deal of money to build 

 a condensary and run one. 



Mr. Cobb: — It takes a good deal of money to run an experi 

 ment station. 



President : — I think if we pay our money to experiment 

 stations they should take heed of matters we want to know some- 

 thing about. I know large factories that pay thousands of dol- 

 lars every year in taxes, which are making some of this milk, 

 and they are entitled to some of your valuable work. I think 

 they would like to know something from your work. It is only 

 a suggestion, however. 



Prof. Farrington : — They certainly should and probably 

 will, although when such lines of work are taken up it is often 

 a good policy to say little about them until results are found, and 

 the mere mention of the fact that such work is in progress will 

 have to be sufficient at present. 



I want to say one more word about feeding silage, because 

 Mr. Gurler is here and he has been so successful in making good 

 milk from silage. Are there not some simple directions that we 

 can find for farmers to help them understand how to feed silage, 

 and feed it without any objection being made to the milk, and of 

 course there are some reasons but they have not been formulated. 

 I think directions of that sort would be valuable and, in this 

 experience that I had, the one thing that helped us out more than 

 anything else was suggested to this man that he feed his silage 

 after milking, and I think that is. one point that can be made use 

 of by people who are trying to instruct farmers in feeding silage, 

 fc 1 teed it after rather than before milking. 



Mr. Smith : — Mr. Chairman, I only rise to this point. You 

 cannot by legislation make any man honest, and you cannot make 

 a nasty, slip-shod man a good clean dairyman by any amount 

 of instruction. You can help him, but when you come to see 

 that pure milk photographs everything that happens from the 



