14 Illinois State Dairymen's Association. 



ning their milk delivery business there for thirty days is over 

 $10,000. 



So it was to bring out some of these thoughts, to discuss 

 these matters in some papers and if not in the papers formally 

 to try to bring the truth of this matter before the people through 

 the newspapers, to show them that it does cost money tO' make 

 a first-class article of sanitary milk fit for anybody to consume, 

 and that must be clean milk, that we meet here in Marengo 

 today. Cleanliness and cold are the twio simple things that go 

 to work to make a first-class article of milk. Cleanliness is 

 next to Godliness, in fact in my judgment it is Godliness and 

 cold in the handling of your product, will help those companies 

 that come into your communities and place their products more 

 than anything else, simply cleanliness from the grain that is put 

 into the feed to the milker that is milking the cows. 



We shall have papers in regard to crop rotation and the 

 keeping up of the soil, development in breeding and selecting of 

 the best cows, all of these things, but I think after all the question 

 of the cost of milk and the economical milk production are two 

 thing's that should receive the most attention at this meeting. 

 This association, of course, is for the fair discussion of all such 

 questions, which are open to all, and they will show the city 

 consumers that a clean, wholesome milk cannot be sold for less 

 money than the present price. Of course the price of butter this 

 winter received its blow, with all the other things, in the financi- 

 al flurry we had in October and November, but it is recovering. 

 The market has held conservatively and is being so held. Thirty 

 cents yesterday was the wholesale price of fine creamery butter. 

 This means butter that would score about 93 points out of a 

 possible 100. 



In the butter question we come across oleomargarine and 

 butterine propositions. There has been more oleomargarine and 

 butterine made this year, I am sorry to say, than have been made 

 in the past two or three years, owing of course to the high prices 

 of butter during the summer. Certain classes of people thought 

 they must have something which was cheaper, which we are 

 pleased to say they can have in oleomargarine for everyone should 

 have what he wants, but the trouble is they go to the store and 

 ask for butter, pay for butter, and get oleomargarine, which is 

 dishonest. The Pure Food Department of Chicago is looking 



