FORTY-SECOND ANNUAL CONVENTION 161 



A dairy cow is made to a very great extent from the tim.e 

 of birth until she freshens the first time. In the Ancinity of 

 Elgin most of the Holstein cows I saw there are undersized tc 

 a western man. I was disappointed. I talked with farmers ov- 

 er there and I have reached the conclusiorf'.that this undersizecP 

 cow is due to lack of skim milk to feed it. Yott .can't develop 

 good dairy cattle under that system. Skim milk is jliS;t,as nec- 

 essary to the heifer to develop it as the whole milk is 'lSr)|;the 

 first few days of the calf's life. The making of the dairy q6w 

 begins with the calf when it takes its first meal and ever after- 

 wards as long as she is milked. 



The_ market for. the dairy products for this farm. I have 

 oftentimes stated, gentlemen, that I don't believe there is a man 

 in the world who has milked more pounds of milk up to the time 

 he was thirty years of age as myself, and I still stand on that^ 

 proposition. This scheme of balanced farming is the result of 

 my own experience and my own observation. There has not 

 been a recent success as a community enterprise in dairying in 

 this United States which I have not seen and studied from the 

 viewpoint of this talk. If I were engaging tomorrow in thq 

 dairy business, there is only one kind of dairy product I would 

 sell from, my farm and that would be cream. Somebody must^ 

 support the condenseries and whole milk must be had, but th^j 

 other fellow would do it. I make this statement on my own ex- 

 perience ; I have yet to see a well-balanced, highly profitable, or- 

 ganized dairy farm from which whole milk is sold and on which 

 there is no return either in the shape of skim milk or whey to 

 the farmer, and that observation has been pretty wide. When 

 you get to selling whole milk from the farm you don't find wejl 

 balanced dairy farming operations, speaking generally and as a 

 community enterprise, and when we talk about the profits of ihc 

 dairy we must consider that the sale of butterfat from the cow? 

 is in fact a small part of the income source. The man who has 

 the gumption in developing dairy cows will develop dairy heif- 

 ers and sell them to an ever increasing demand at a profit. 



Ever since I have been in this town, I have been talking 

 against time. Mr. Newman gave cream producers who were 



