ILLINOIS DAIRYMEN'S ASSOCIATION. 



35 



Mr. Newman : — What do you mean by turnips ? 



Mr. Cobb : — Mine was with the strongest family, the flat 

 purple top turnip. 



Mr. Newman : — It is not usual to use that kind of turnip. 

 They feed mangles. 



Mr. Cobb : — The turnip of the country is a little bigger. 



A member : — I have had considerable experience in feeding 

 turnips or sweet turnips. My father was a dairyman in the old 

 country and we used to make them as a food. It was a rule when 

 turnips were ready to pull that not a turnip was fed to a cow be- 

 fore milking and always fed in manger. Never by any chance got 

 the slightest flavor in our milk. We knew when a cow got into 

 the turnip field and we knew what the result v.ould be. Wc 

 could hardly eat the butter on account of the turnip flavor. 



Q: — Then the dift^xulty alone was when the cows got this 

 feed before milking? 



A : — We got rid of the flavor if fed after milking, in limited 

 quantities thr.t would be of course. 



Mr. Cobb: — I would like to ask Mr. Dorsey if he practices 

 milking his cows with what we call the dry hand system? 



A : — Why, yes we do as far as possible. I hear Mr. Cobb 

 uses vaseline. I would like to hear what you have got to say 

 abo;:t that? 



Mr. Cobl:) : — We have heard a great deal about dry milking. 

 I ha\-e in mind — and the dairy press always contend that it was 

 a physical impossibility to go into a herd of cows and milk all of 

 the individuals with dry hands. I went into a herd and the man 

 was a stickler for being particular and he said that they milked 

 with dry hands and he thought my idea was wrong, and he did 

 practice milking with dry hands. I went into the barn while they 

 were milking and the gentleman himself was milking, and I 

 stood by him. He wiped his hands on his overalls leg and there 

 was a nice greese patch. I went into the creamery and the men 

 were sterilizing his milk bottles. They run their fingers in and 

 immersed them in 210 to 220 degrees water, and that was ster- 

 ilizing his milk bottles. I say it is an impossibility to have all 



