2l8 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



tions; they skim it, and it is measured and they are given credit 

 for that measure; that cream is all mixed together and taken to 

 the factory and churned, and the number of pounds of butter 

 weighed and the number of spaces that are put into the churn 

 recorded. As I understand it those factories don't know 

 whether one inch of that cream makes a pound of butter or 

 two pounds; they do know that so many spaces make so 

 many pounds and they divide up the product of the butter 

 according to the number of spaces each patron furnishes. 

 Now, I wan't to find out whether they have proven that there 

 was any difference in the quality of cream received?" 



Mr. Boyd: " They ha\e tried the experiment time and time 

 again, keeping the cream at home, churning it, and making 

 home butter, and they find it tallies with the creamery report. 

 I do not pretend to say that this is the very acme of what is 

 perfect, I only give it to you for what it is worth, but I do say 

 that where they have tried it, it brings them larger returns than 

 they ever got before and they are all pleased with it, and they 

 are increasing their business very fast. Western butter will 

 find a strong competitor within the next two or three years in 

 these very factories. Heretofore they have not done much 

 winter dairying in New England because feed was so high, but 

 this gives them an incentive; besides that, they are culling out 

 their cows, putting in better cows. This teaches them they 

 must have cream and they are buying better cattle, and the 

 work is going steadily on down there." 



GRASSES AND OTHER FORAGE PLANTS. 



Prof. W. R. Lazenby, Ohio Experimental Station, Colum- 

 bus, Ohio: 



Mr. Chairman, Ladies and Gentlemen: I am aware that 

 this subject of grasses will probably not be of absorbing interest 

 to those who are engaged in the manufacture of dairy products, 

 and yet, when we reflect that after all, this is the foundation of 



