ILLINOIS STATE DAIRYMKN'S ASSOCIATION. 



67 



DAIRIES OF E,UROPE 



One of the most entertaining and instructive numbers on the program 

 was a lecture by Prof. W. J. Fraser of the University of Illinois on the 

 ^'Dairies of Europe," or rather those of England, Holland and Denmark. 

 This lecture cannot be satisfactorilly given here for its distinguishing 

 feature was the stereopticon views illustrating the points visited. THe 

 views were from photographs taken by Prof. Fraser during his trip and 

 were over one hundred in number. A few are given here — just enough to 

 show the character of the lecture on the point of illustration. The 

 professor's remarks were largely references to the views, but omitting 

 those, what he said is here given as well as it could be reported. 



ENGLAND. 



"I want to tell you tonight of a little trip I took across the water 

 that you may know something of dairying in the countries of England, 

 Holland and Denmark. 



"Dairy methods and practice in these several countries differ very 

 materially in many particulars and are all quite unlike our own. 



"We first visited the beautiful old country of England. The princi- 

 pal characteristics of English dairying are, that nearly all the milk is 

 produced by dairy shorthorns and not by cattle of a strictly dairy class. 

 The larger part of the butter is made in dairies instead of creameries, 

 and that they make sweet cream butter. 



"We crossed the Atlantic on the Campania of the Cunard line, land- 

 ing in the harbor at Liverpool. From there we took the train for a day's 

 ride to the City of Bath in southwestern England. 



