86 ILLINOIS DAIRYMEN'S ASSOCIATION. 



way learn some of the requirements involved in handling milk, 

 butter and cheese. Still he would not be equipped to take charge 

 of a creamery. I would not like to turn over a creamery, if I 

 was the manager, to a man with just that training. I would 

 want him to put in two short seasons as assistant or helper; 

 then I say a man equipped in that way ought to be able to run a 

 creamery successfully; should be able to build up a business; 

 should be able after some experience to take charge of a large 

 business, and I know there are opportunities for men equipped 

 along this line. 



I have given you an idea, then, of the work conducted by 

 the university along different lines. I do not think it would be 

 wise for the staff connected with the university to be bottled 

 up. It will do good for them to get around among the dairymen 

 and find out what they want to know. They should investigate 

 more along this line. I regret that in the brief time I have 

 been connected with the university I have clone very little experi- 

 mental work to report upon. I have not been there long enough. 

 We have been trying to develop along other lines ; trying to 

 build up a good patronage so it would give us an opportunity to 

 have milk and cream for the carrying on of this experimental 

 work. 



I have also been doing work in the manufacture of ice cream, 

 another point in which all dairymen should be interested, because 

 it is going to be a business that can be conducted in the creamery 

 with cream supplied by the farmers, and is a business that is 

 growing by leaps and bounds. You would be surprised to know 

 the magnitude of the ice cream industry in this country and the 

 profits made out of this business, and it is a promising line for 

 experimental work. We have been doing something along this 

 line and we have in preparation a circular describing this work. 



I have tried to indicate some of the lines in which the 

 university can be helpful and has been helpful to the butter- 

 maker and have tried to show what a buttermaker should know 

 to make good quality of butter, and that is all they care to do. 

 It is a laudable ambition, but there is something better than that 



