ILLINOIS DAIRYMEN'S ASSOCIATION. 



used to manufacture beer in years gone by, they frequently obtained as 

 good beer as they do at the present time, but they were never so sure of 

 what they were going to get. This is equally true of our dairy products. 

 We never know just what the result is going to be; we never feel certain 

 that we are going to get a high grade product from the milk. Even in. 

 Michigan we produce Elgin butter. It commands the highest prices, but 

 this butter is not uniform. If it were uniform it would not be necessary 

 to have butter shows where prizes are offered for the best butter To my 

 mind it is possible to secure a higher grade of butter, but it means an 

 evolution; it is not going to take place in a single decade. It means a 

 process of education, or growth, where all those who are interested in the 

 manufacture of butter will be able to take hold with intelligence, with 

 will or determination and with pride, to manufacture such a product. At 

 present we are far from it and there are reasons why this condition of j 

 affairs exists. 



The producers of milk in general are not sufficiently acquainted with 

 milk itself and with those agents which tend to influence milk. They, 

 therefore, are not intelligently posted in those methods which will pro- 1 

 duce a satisfactory milk. Also they are claiming that the consumers will 

 not pay for the extra labor entailed in the production of a first grade milk. 

 Farther, too, there is too little comprehensive knowledge of the methods- 

 used in the manufacture of milk products. You may chide me for making 

 these remarks, but in general I am right in saying that they are true. 

 You know that every farmer cannot produce milk at a profit. You know j 

 that one farmer will make six to eight per cent on his investment while j 

 his neighbor, living practically under the same conditions, will lose as 

 much or even more. What is the difference? One is an intelligent dairy- , 

 man and the other is not. One is an expert and the other is not. No 

 matter where you go or wliat profession you examine, this same con- 

 dition exists. It is the man who knows, who has the energy to push his 

 knowledge. So I believe that he who is able to know dairying from A to 

 Z will be the man who will succeed in daidying. He may be depended 

 upon to develop dairy science and dairy art, for he will appreciate the 

 value of it and the relation of such to his work. I do not believe that it I 

 is worth while to try to educate a man who is opposed to that education, j 

 whether it is in college or whether that education comes through self- , 



