ILLINOIS STATE DAIRYMEN'S ASSOCIATION. ^^ 



these m'en understand' their subj ects. Mr, Eraser is the head of this de- 

 partment. The subjects he teaches are not those^ of butter making and 

 cheese making, but rather the examination or managing of the diairy 

 farm, and dairy bacteriology. Th ese cards give the course of instructions 

 in diairy husbandry. 



The first subject on the card is Milk. What we study and what the 

 students understand. The student learns first of all what the composi- 

 tion of milk is; how to test it with Babcock test, and tell rich milk from 

 milk that is not rich. How to standardize milk; the amount to give this 

 man if you are going to sell milk, and what kind of milk it is; 3i/^ per 

 cent or 4 per cent, or something different, and the student must learn to 

 take out V2 per cent or put it in, if necessary. What the cow don't do, 

 the separator must. They have to find out the contamination that milk 

 is liable to, from the milk to the table. It is a hard subject and must be 

 studied carefully. We have to tak e some of the boys to other barns be- 

 sides their own; tell them how to handle milk and keep it clean; dairy 

 for the table or for butter and cheese, and we give a full semester. 



The next is the management ct dairy farms by Prof. Eraser. These 

 are certain questions peculiar to the dairy farm. Some think they ought 

 to be taught by the stock feeding or stock judging. That it not it. The 

 dairy must be taught from its own standpoint. Mr. Kennedy does teach 

 about the judging of dairy cows, but he does not prepare himself to tell 

 how the dairymen gets his hard times. Every one of these subjects must 

 be taught by the man that follows that business. That is why this ques- 

 tion of dairy farm management taught as a separate subject by Prof. 

 Eraser. He teaches the establishing of the dairy herd and the economic 

 production of milk as depending upon the systems of feeding, the efii- 

 ciency of the individual cow, and the housing and general care of the 

 herd'. 



Cream Separation and Butter Making. They go together. They 

 must separate the cream before they make the butter. In this cream 

 separation, which is taught by Prof. Erf, the student is not simply to 

 operate a separator, but he is taught how to get the cream out of milk, 

 and get it out clean, I mean get it all out. The student would compare 



