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LLINOIS DAIRYMEN'S ASSOCIATION, 



presumable knows nothing about cows. He is not responsible for cows 

 at all. He is not to be asked about the best way to produce milk; he is 

 not to be asked these questions at all. He is supposed to know about 

 making things out of milk. After the farmer has delivered milk into 

 his hands, it is his contract to teach students how to make cheese and 

 butter and dairy productions of all descriptions. So he conducts a 

 course of study on testing, separators, pastuerizing, butter making, 

 curing of Cheddar cheese, fancy cheese, and miscellaneous dairy pro- 

 ducts which are distinct course, a separate course of study from all these 

 others. Attention is given to the city milk trade, which of course may, 

 or may not be, conducted by the milk producer. Students enter these 

 courses without any reference to other work in the college and without 

 reference to other work in this department. 



For instance, here comes one man who is a buttermaker, he wants 

 to know first of all how to make that butter. If the milk was always 

 properly delivered he would not care about his production, but from the 

 fact that it is not properly delivered, why this man is likely to concern 

 himself very much indeed with the product of milk. On the other hand 

 the dairy farmer may not care to take time to learn how to make butter. 

 The student takes such course as he will best serve his purpose. All 

 of our agricultural students may take this work. As a matter of fact 

 there are several taking this work today from other departments out- 

 side of the dairy department. I have a young man who is in the college 

 of literature and art, and he is taking one study in agriculture. This 

 dairy work may be taken by any student in the university. It is just 

 as he pleases. He may spend years, weeks or days with us. We offer 

 enough work to take a man more than seven years to take it all. We 

 have between eighty and ninety courses if he cared to take it all, but, 

 of course, no one cares for all of this. 



So I say it is just as wide open as we know how to make it. What 

 are the things that some one wants to know? We list them down and 

 teach them each one separate from the other. A man may take milk 

 testing here with us and nothing else; cream separation and nothing else. 

 He may make any combination he pleases, with a single exception, 

 some things must be taken first. He cannot take, well, cannot take butter 



