56 ILLINOIS DAIRYMEN'S ASSOCIATION. 



connected with the raising of calves on dairy farms. A calf needs milk 

 and Mr. Fraser can tell how much a calf needs. He has made a bargain 

 with the calf that the calf can be raised on a certain amount of milk so well 

 that the dairymen ought to be willing to give it to the calf. I think rais- 

 ing calves on the dairy farm is practical. I have always wondered where 

 all the cows come from. I never was acquainted with men with cows 

 for the market. I guessed they were born by accident and bought by 

 design. 



Mr. Fraser has spent time in the study of the deficiency of the in- 

 dividual cow. It has been a favorite saying that there is not much dif- 

 ference, if any at all, in the use that different animals will make of 

 the same food. We all recognize the fact that some cows give more 

 mttk than others; that cows which give the most milk eat the most feed. 

 Some of you know he has shown by several investigations that there is a 

 ratio of 2 to 1 between cows eating the same food and the same amount. 

 If it is true that some make two times as much out of 100 lbs. of feed, 

 why we don't want the other cows. Some cows, as I have said before, 

 make twice as much as another on the same food. 



Mr. Fraser has bestowed a great amount of pains On this subject 

 His work commenced years ago. He has wasted barrels of gelatine in 

 experimenting to discover where the bacteria came from and what 

 must be done and he has an amount of information that is somewhat 

 appalling. 



These three lines have been especially followed out here. When 

 Mr. Gurler went to the northern part of the state, it was with the special 

 purpose of learning all that could be learned of the actual dairy conditions 

 up there, and especially to make a study of the individual cow in the 

 dairy herds. It was to work out methods if we could from data in the 

 field for improving dairy conditions. There is not time here, and per- 

 haps it is not the occasion, to say all that has arisen out of this work. 

 But this may be said that there is nothing clearer to our minds than 

 this: That there is very very much indeed that can be done to improve 

 the conditions of this profession. 



Generally speaking it can be divided into two lines. One is some- 

 thing or other which will wipe out from the dairy business all that is 



