FORTY-THIRD ANNUAL CONVENTION 111 



THE DAIRYMEN'S RELATIONS TO QUALITY IN 



BUTTER. 



Carl E. Lee, Assistant Dairy and Food Commissioner, 

 Madison, Wis. 



''The various problems that confront the dairymen of Illi- 

 nois bearing on the quality of butter are not different from those 

 confronting the milk producers of Wisconsin. There is no fixed 

 line that divides the dairy industry of the two states. The cheese 

 production of southwestern Wisconsin in its natural development 

 extended well into the counties of Jo Daviess and Stephenson. 

 The market milk and condensing interests of northern Illinois 

 have found a very fertile field in southeastern Wisconsin. 



Dairying in central Illinois has seen rapid progress since 

 1905. Prior to that time cream and corn apparently did not 

 mix well. In fact, it is to be regretted that the Dairymen's 

 Association did not hold four or five meetings a year. It was 

 this association together with the good work of Professor W. J. 

 Fraser that introduced the dairy cow to the farmers living in the 

 vicinity of Clinton, Springfield, Peoria and Effingham, etc. The 

 future development of this county will in a measure be governed 

 by whether or not the dairy cow is given the best place in your 

 barns. 



What has made W^isconsin the state that it is today is large- 

 ly the kindly feeling that the people of the state have for the 

 dairy cow. She came- to the farmers' rescue in the early 70's 

 when wheat failed and soil fertility was largely depleted. Since 

 that day she has faced northward; little by little her influence 

 has been felt, and for some forty years she has been the influ- 

 encing factor in uniting the people of tht country. The dairy 

 cow indirectly has assisted the farmers of northern Wisconsin 

 to clear the land. She furnished the ready cash and food for 

 the family, thus making it possible to clear more land, and to- 

 day the Wisconsin Dairy cow furnishes to' the nation one-sixth 

 of the creamery butter and three-fifths of the cheese, and enough 



