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encouraged so long as they do honest work, even if is not of the 

 highest order. It takes time to do a single experiment, and 

 often longer to learn what is wanted. Practical dairymen should 

 suggest the knotty, every-day problems to these men. Dairy 

 organizations should see that a man capable of experimenting 

 in dairying is placed in each of the forthcoming experiment sta- 

 tions, if so many such men can be found. Money does many 

 things, and if a place is made in each of these institutions, and 

 held open until good parties are found, the men will appear as 

 soon as they can educate themselves for the work. Some of the 

 graduates and students of our agricultural colleges will observe 

 that it is to their interest to train themselves in the business. 

 This association should see to it that the station in Illinois pro- 

 vide ample means for experimental work in dairying. Hereto- 

 fore agricultural experimenters in this country have been scat- 

 tered one more or less in each state. These men have neces- 

 sarily spread themselves over nearly the whole field of agricul- 

 tural work in response to the popular demand, but from this on 

 there will be a strong tendency for each man to follow one or 

 more specialties. Experimenting with dairy stock and in the 

 manufacture of its products is one of the most difficult lines of 

 investigation; but to the men who succeed there is honor and 

 position. Professors Sanborn, Henry and Babcock should be 

 especially encouraged to spend a good share of their talents in 

 this kind of work. 



The agricultural colleges stand in an important relation to 

 this industry. Not that they have as yet done very much, but 

 that they can do an important work. They have been slow in 

 developing this department, just as with other lines of agricul- 

 tural and industrial education. We must stand by and encour- 

 age these things until they grow. Every gradutate of these 

 colleges chould be required to have both a practical and scientific 

 knowledge of dairying, and should be given the opportunity, if 

 he so desire, of becoming an expert experimenter. These in- 

 stitutions should be training schools where teachers, experi- 

 menters, and even writers, can go and learn the essential points 



