166 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



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more money than they would receive patronizing a market 

 which pays them ic less. This sum would pay for 19 14 quar- 

 ter sections of improved farms at $100.00 an acre and leavte 

 plenty of money to buy horses, machinery and seed grain to run 

 them. 



Of course the greater percentage of dairy farmers in this 

 country do not run the dairy business on a scientific basis. It 

 is hardly to be expected that the time will come when a very' 

 large percentage will operate their dairies on such a basis. Dairy 

 farming may be made a business success without very much 

 scientific management. It must have common sense business 

 management, however, and the marketing end of the farmer's 

 problem especially means the application of good, common 

 sense. 



The dairy business in any community will develop just in 

 proportion to the satisfaction the farmer feels in keeping and 

 milking cows. There is very little sentiment in the dairy bus- 

 iness with the average farmer. He is out to get all the cash he 

 can and I do not blame him a bit. When he gets good results 

 for his labor and investment he is going to become more in- 

 terested in the business and this holds true in all lines of his 

 farm work. If he is to be encouraged in the production of 

 more dairy products and better dairy products he must see more 

 money in the business. 



I would be remiss in my duty in handling this subject of' 

 cream markets if I did not mention the question of quality. No» 

 matter what market the farmer patronizes he must give atten- 

 tion to the question of quality. I believe this will be true in the 

 future more than it has been in the past. Consumers of daSiry 

 products are becoming educated to the fact that they have a 

 right to demand quality as well as quantity for the price they 

 are paying for dairy products. 



One of the first statements I heard upon entering the Min- 

 nesota Dairy School some 18 years ago was that "it takes good 

 milk to make good butter." This rule still holds good in but- 

 termaking except that the word milk has been superseded by 

 the word cream. It not only takes good cream to make good! 



