38 ILLINOIS DAIRYMEN S ASSOCIATION. 



Me. Boyd : Probably there is no man who can talk on that subject as 

 well as the president of this Association. 



The President : Long years ago, when I first commenced dairying, I one 

 summer kept account of the food cost for a pound of butter, with my cows on 

 pasture — in June, I think it was. I figured the pasture at so much a week, 

 whatever I could hire the cows' pasture for, and it cost me 9 cents and a 

 fraction over per pound on the butter. That was at the time they were chang- 

 ing from summer to winter dairying, and some of my cows were really 

 farrow cows. The following winter it cost me 18 cents and a fraction per 

 pound of butter for feed, but that was not a fair comparison. Now, here are 

 some figures for one year : From June 1879 to June 1880 my cows produced 

 266 pounds, per cow, of butter. The amount of skim milk I have figured here 

 at 5,250 pounds per cow, that I think included the butter-milk — all except the 

 butter that was taken out of the milk. That would make me 5,500 pounds of 

 milk per cow. A great many of these were grade Jerseys. It was a large 

 yield of milk. The average price of the butter for the year was 26 J^ cents. Total 

 income from the cows $83.61 per head. The cost of keeping was $37.50 per 

 head ; that left me a net income, that is, an income above the cost of feed, at 

 the market price, of $46.11 for each cow. It did not include the labor — the 

 labor was not reckoned at all. I know of one instance where a man got $76.25 

 net from his cows, for the year 1884, but that was an exceptional case. I think 

 fifty to fifty -five would be high enough for the average. 



ADULTERATION OF FOOD AND ITS EFFECTS UPON THE 

 HUMAN RACE. 



BY DR. JOSEPH TEFFT, ELGIN, ILL. 



Mr. President, and Ladies and Gentlemen of the Illinois Dairymen's Associa- 

 tion. By your permission I will give you a few hasty thoughts penned for this 

 occasion. 



My time has been too much occupied with other matters to give the atten- 

 tion to any subject which I might wish to lay before this Association, and 

 especially so with the one to which I am about to invite your attention for a few 

 moments. 



I allude to the adulteration of our food and medicine. Something over 

 fifty years ago when the writer first entered the medical profession, the adulter- 

 ation of medicine to any alarming extent was not known. Yet there was more 

 or less of it going on. Quack medicines were just beginning to raise their 

 hydra heads. 



In those days such a thing as the adulteration of food was rarely heard of. 

 Rye and Indian bread with Johnny cake made of Adam's ale and corn meal, 

 and baked on a board before the large fire-place, together with pork and beans, 

 bean porridge, with other etcetera, and finally winding up with ginger bread 

 made by mixing flour and some other ingredients with unadulterated New 

 Orleans molasses, furnished much of the wholesome food to raise healthy 

 babies, buxom lasses, and a generation of healthy people. But how is it 

 to-day? Can you mention any medicine which is not already adulterated or 

 just on the point of being so? How is it with human food? A gentleman said 



