48 ILLINOIS STATE DAIKYMEJST's ASSOCIATION. 



C. C. BuELL wanted information as to warm and cold milk; 

 what would be the results of setting at 40^? the longer it stands 

 the plainer the line is seen. His plan of skimming was by 

 the use of a dipper; would like information as to skimming 

 when sour and when sweet, and the keeping qualities of but- 

 ter from each. 



G. P. LoED was willing to have any tiling stricken from his 

 paper which reflected upon factorymen. He thought the 

 Denmark plan the best one for our country. 



On motion, adjourns d to meet at 9 a. m. to-morrow. 



Thursday, 9 a. m. 

 Convention called to order as per adjournment. 



Topic No. 11. "What are the essential requirements of a 

 good dairy farm ?" 



As the convention was drawing to a close it was agreed to 

 discuss this question; and owing to the death of R. W. Stew- 

 art and the absence of C. C Buell, to whom was allotted 

 this question, M. H. Thompson was called for, who said it 

 was a mistake that his name appeared among the speakers 

 upon this topic. The essentials of a good dairy farm were 

 so numerous it was difficult to tell which were the most essen- 

 tial. First, you should have the farm, without slough, moun- 

 tain, foul stuff, or mortgage. Second, good, commodious 

 buildings, roomy, airy, and free from the thousand and one 

 scents which linger around too many dairy barns. Plenty 

 of good living water, furnished either by spring or wind-mill. 

 The buildings should not be moved to the spring at some 

 remote corner, but the water should be put exactly where it 

 is the most convenient, summer and winter; often much time 

 is wasted transporting milk and stock to water. Pastures 

 should be so arranged that cows may step from the barn3^ard 

 immediately into the pasture, it possible; driving cows a 

 long distance to and from pasture in warm weather is cer- 

 tainly injurious, and it is always tempting to a boy or dog- 

 to be in too much of a hurry for the good of the poor, over- 



