34 ILLINOIS DAIRYMEN'S ASSOCIATION. 



remedy this difficulty, and make your cellar a clean and wholesome apart- 

 ment of your house." I went down and got the professor, and he went up 

 and looked at the cellar, and he says, " for ten dollars I will put you in pos- 

 session of a cellar that will be clean and wholesome." He went to work and 

 took a four-inch pipe, made of galvanized iron, soldered tightly at the joints, 

 passing it down the side of the cellar wall until it came withing two inches 

 of the bottom of the cellar, turned a square elbow at the top of the wall, car- 

 ried it under the house, under the kitchen, up through the kitchen floor and 

 into the kitchen chimney, about four feet above where the kitchen stovepipe 

 entered. You know the kitchen stove in all families is in operas ion about 

 three times a day. The heat from this kitchen stove acting on the column 

 of air in that little pipe caused a vacuum, and nature abhors a vacuum, and 

 the result was that in twenty-four hours that little pipe had drawn the entire 

 foul air out of the cellar, and he has now a perfect cellar. I drop this hint 

 to show you that it is within easy reach of every one, for the sum of only 

 about ten dollars, to have a perfectly ventilated cellar. This carbonic acid 

 gas is very heavy. It collects in the cellar and you cannot get it out unless 

 you dip it out like water, or pump it out ; and it becomes necessary to apply 

 something to it that shall operate in this way-. 



As I have been sitting here, Mr. President, and looking over these faces, 

 I have been thinking of the many weary years of hard, persistent work, that 

 it has taken to arouse the judgment and the intellect of Illinois and the 

 Northwest to the importance of this great dairy question. It is shown here 

 in the interest, in the earnest attention and upturned faces of these people. 

 In the fifteen years that I have been identified with this effort, I have seen 

 it grow from small beginning, until it is to-day the leading agricultural in- 

 terest of Illinois, Iowa, Minnesota and Wisconsin. When, in 1872, we com- 

 menced the organization of such a society in Wisconsin, we represented, all 

 told, 6,000,000 pounds of cheese, and the total dairy products of the state 

 were a mere bagatelle. To-day Wisconsin produces about 30,000,000 pounds 

 of cheese, and her cows add to the value of the state a product equal to 

 $17,000,000. These little facts, ladies and gentlemen, are at the bottom of 

 our lives. They make it possible for us to have happier and better homes. 

 When you add to the revenues of the farmer, if he is a man of brains, and a 

 man of accomplishments, you have added to him a power to become more of 

 a man, and to make of his wife and his children better adjuncts to his own 

 being and to the welfare of society. 



ErFEcfl:s or food upoiir the churking quality or milk'. 



BY MAJOR HENRY E. ALVORD, OF HOUGHTON FARM, NEW YORK. 



There is a simple but important lesson, often taught to the child by its 

 father, the pupil by its teacher, and the congregation by its minister, namely, 

 that that person is well along in his education, and ought to be happy, when 

 he has advanced far enough to learn that he knows very little. 



This certainly applies equally well to farming. Moreover, I think the 

 occupation of the farmer, and especially the dairy farmer, is one well calcu- 



