5o 



ILLINOIS DAIRYMEN'S ASSOCIATION. 



some of them grinned a little out of the corners of their mouths; others 

 stuck up theirs just as if they had done it before — just like the young 

 fellow who was married for the first time. 



Here food is made 365 days in the year, and I submit the general pro- 

 position, that if this is the place where it is fit to manufacture food, it 

 ought to be fit to eat it in; if not, it ought to be. 



On "Room at the Top," there is no question about it in this busi- 

 ness. It is true of all agricultural work. It is a good deal like a two- 

 story building. The most of us go in the front door, inquire for the cellar 

 and go down, but there is more room on top. 



I am bound to tell further that we must commence to realize the up- 

 ward bent of the dairy business. In this connection here, let me assure 

 you, lest you get a wrong impression, that these men who have served you 

 are the milkers in this barn and the men who care for the milk. And assure 

 you further that this busines that you see conducted here, is done every 

 day — except this part of it, that don't pay. The milk business is profit- 

 able here now. The State of Illinois is not sinking money on any of 

 these cows you see here. If this is true, if the traffic will bear it, why 

 not more of us realize it? I admit there are barns where milk is made 

 that we wouldn't care to drink. I do not want to eat the products made in 

 any barn I would not be willing to partake of in it. There is more room at 

 the top than we realize and the road upward is not so hard to travel, and 

 you can get after it better. The fact is we drifted along, so to speak, 

 figuring all the time how little we can put into this business. We must 

 take into consideration that since cows have been milked, this great popu- 

 lation has been increasing too. There are more people than there used to 

 be, and more people who have money to spend. 



What has been done here has not been easily. All you see here in 

 dairy husbandry, the cattle and the farm is due to Mr. Fraser's work. I 

 wish you could know Mr. Krouch, who is head herdsman here. All this 

 business needs his sticking to it with determination of getting at the top. 

 There is too much bad butter and filthy milk that ought not to be. There 

 is room for better things and I hope that we will lead in the business of 

 getting nearer the top. 



This business needs more than anything else, good sanitary condi- 



