ILLINOIS DAIRYMEN'S ASSOCIATION. 159 



Mr. Davis : — Is it not a fact that some of the highest scored 

 butter came from hand separators? 



Mr. Mowbray : — There may be some rare cases where hand 

 separator cream butter has scored extremely high, but as a rule 

 I believe not. 



Mr. Davis: — Is it the fault of the separator if it did not? 



Mr. Mowbray : — That I do not know. I do not mean to 

 say that as good butter cannot be made from hand separator 

 cream as from whole milk, but I do say that where the hand 

 separator is used extensively the cream comes to the buttermaker 

 in such a way that it is impossible for him to make butter that 

 will compare with butter made from whole milk. 



Mr. Davis : — That is not the fault of the separator. 



Air. Mowbray : — I don't say it is the fault of the separator. 

 It is the fault of the care of the cream and of the machine. The 

 system is all right, but the idea is the necessity, the absolute 

 necessity of educating the farmer to take the same care and 

 deliver the cream in as good condition to the buttermakers as 

 he does the whole milk. 



Mr. Wiggins: — How is your silo built? 



Mr. Mowbray : — We are using a common stave silo, built 

 out of 2x6s. The silo was the second one built in our county a 

 number of years ago, about eight years ago; 16x30 are the 

 dimensions: holds about 125 tons. 



Prof. Hart : — You gave some figures on feeding different 

 kinds of feed, ranging in case of alfalfa as low as 5 cents a 

 pound, other feeds as high as 11 cents. How do you arrive at 

 these .figures? 



Mr. Mowbray : — Protein is the important feed element. We 

 have enough carbohydrates and bran in almost any of the foods 

 on the farm. Protein is one thing we must consider especially 

 in buying commercial feeds, the protein value, and to arrive at 

 the cost we can take any feed analysis, any table, and if the price 

 of the feed is known it is a very easy matter to arrive at the cost 

 of protein. 



