242 ILLINOIS DAIRYMEN'S ASSOCIATION. 



institution to address you at this occasion, I would like to say 

 a few words concerning the bi-products of milk. 



I must, however, ask you to pardon my pronunciation in the 

 reading of my paper, since this is not only my first lecture in tins 

 country, but at the same time my first attempt to make use of 

 the English language — in a public address. 



Alhough I am not sufficiently acquainted with the meth- 

 ods of farming in this great country, which during the last few 

 years has very greatly advanced, yet since I am a manufactur- 

 ing chemist of over thirty-five years' practical experience,, chiefly 

 in the utilization of the bi-products of milk, believe I have some 

 knowledge about converting all farming products and in partic- 

 ular those obtained from milk into food products, as well as dif- 

 ferent chemical preparations for the use of the industries in 

 general. 



When I came to this wonderful country the first time, some- 

 thing over twelve years ago, that is, at the time of the World's 

 Fair, I was exceedingly surprised to find that the milk which I 

 already then considered "the kernel of all farming economy," 

 was absolutely restricted in its utilization, since the cream separ- 

 ated and made into butter, and there was only demand for a small 

 part of the buttermilk — so that all of the remaining buttermilk 

 and the entire skim milk as far as it has not been used for the 

 making of cheese for the feeding of cattle and hogs, had no 

 further or more profitable utilization. 



This fact chiefly occurred to me as being very surprising, 

 inasmuch as some of the bi-products of skim or waste milk had 

 already been used for a long time abroad for various purposes. 



You will no doubt be somewhat astonished if I venture to 

 state that almost your entire wearing apparel, from the hat 

 down, either has been, or might have been more or less treated 

 by means of some bi-products obtained from milk, as I shall 

 explain a little more in detail in connection with every one of 

 the various constituents of the milk. Furthermore, that the 

 majority of things you daily come in contact with, also eithc 



