134 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



milk is run through warm hardly leave one space on skimmilk 

 bottle. About .02 to .03 of 1 per cent respectively; or .2 and 

 .3 pounds per 1,000 pounds skimmilk. 



By the Vice-President : — Don't forget the banquet tonight at 

 Armory Hall. Mr. W. B. Rundle asks permission to tell of 

 Devonshire cream. 



Mr. Chairman: — I want principally to speak of one of the 

 largest herds they kept in Great Britain in 1898. An uncle of 

 mine, 25 years before that time was called to take charge of a 

 herd in Cornwell. 



The southeast part of Cornwell and Devonshire are some- 

 what alike. Devonshire is the prettiest country you ever saw. 

 It is beautifully situated, and the roads are fine in Devonshire. 

 The fields are beautiful. It is pretty hard to find a farm of over 

 ten acres there. It is grass land nearly all of it. The grass 

 has been from time immemorial and used for grazing purposes. 



Devonshire cream is sent all over the United Kingdom. I 

 just want to give you this record of this herd. He took that 

 herd 25 years before. He was not farming for himself, he was 

 what you call a land steward. He took the home farm of 400 

 acres. It had run down. They were only milking 10 or 12 

 cows at that time and not furnishing enough cream and butter 

 for the household. He went to work and looked over the situa- 

 tion as soon as he could. He went to Jersey and bought the 

 sires that he wanted and bought some thoroughbred heifers and 

 cows, and thus began this herd. In a few years there were 125 

 Jerseys. The way he disposed of the milk was this way. The 

 morning's milk is taken and shipped. The evening's milk was 

 taken to the dairy and it has to stand so long before being scalded, 

 probably the next day. The climate of Devonshire is very pecu- 

 liar. It is very different from this country. They can keep 

 things longer there. This cream is scalded and skimmed at the 

 proper time and set in large pans not too deep. When time to 

 scald it, it is put over hot water. If you boil the milk you spoil 

 the cream. This cream is put up in nice little pats of a pound 



