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ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



formerly to the dairy industry. Paying by the test is almost universal 

 in ;creamerie& and cheese If actor ies, giving to each man his just due. 



The latest development in the dairy industry, and one that has at- 

 tracted the most attention, probably, is dairy bacteriology., It is only 

 a few years since that the study of bacteriology has been sufficiently 

 scientific to reach milk and its production. The investigators in our 

 agricultural colleges and experiment stations have done most excellent 

 work along this line, and today we find that the man who is up in his 

 business is the dairyman who fully understands bacteria, where they 

 come from, where they go, and ho w to determine the good from the bad. 

 The man who has the best knowledge along that line is the man who is 

 best fitted] to carry on dairying scientifically and exactly and to guaran- 

 tee that his product will be always uniform, providing his milk, or the 

 raw product, has been delivered to him in the proper shape. 



MARKETING DAIRY PRODUCTS. 



This is a subject that has be^en revolutionized almost entirely within 

 the last twenty-five years. The methods of transportation have im- 

 proved, methods of packing, packages and handling in every way have 

 been so radically changed that the handler of butter of 25 years ago 

 would hardly be able to understand or appreciate what has been accom- 

 plished, unless he had grown up, as it were, with the improved and ad- 

 vanced methods. 



Refrigeration in the creamery for holding butter in the same condi- 

 tion as when delivered from the V/'orker; refrigerator cars for putting 

 the butter from the factories or creameries or dairies into the great cen- 

 ters of population and consumptl on in the same condition as when it left 

 its original place of manufacture. All these have been evolved within, 

 the last 25 or 30 years, and today we see butter carried thousands of miles 

 from the place of manufacture to consumption and delivered practi- 

 cally in the same condition as wh en it left the refrigerator of the manu- 

 facturer. This has improved the quality of butter going into consump- 



