96 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



-cream, and the discovery of this test may be said to be due to an impulse 

 originating at a meeting of this Dairy Association many years ago. 



Doctor Babcock gave hi& Test to the world without patent or restric- 

 tions of any kind, and nothing ha s come to him in the way of money re- 

 ward, thought it has brought him a world of work and correspondence. 

 Happily, the last Wisconsin Legislature voted a bronze medal to Doctor 

 Babcock, and a committee of citizens are now having a medal prepared, 

 which in due time and in proper manner will be delivered to the Doctor. 

 He is the same modest, unassuming, scholarly chemist today that he was 

 before Ms Test was given to the dairymen of the world. We have figured 

 out that the Babcock Milk Test saves $800,000 annually to the dairymen 

 of Wisconsin alone. Its use everywhere with dairying is extensively 

 practiced. The Babcock Milk Test is as well known in Australia and New 

 Zealand as it is in Illinois, 



With this preface, let us now address ourselves to the subject of the 

 ratiojial feeding of the dairy cow: 



LESSON. 



I ask the dairymen before me in your annual convention to listen to 

 the presentation of an elementary lesson in stock feeding. I shall' present 

 it in greatly condensed form for lack of time, as it seems to me it is pos- 

 sible for intelligent teachers in o ur rural schools to do when they shall 

 have properly qualified themselves for such effor^t. I shall use a few com- 

 paratively new terms, but not many. Remember, that in these days we 

 are constantly finding it necessary to add to our vocabulary, and the far- 

 mer is no exception. There are new words for him to learn as well as for 

 other people. Please follow me closely, Temembering that I shall con- 

 dense many lectures by the country school teacher into one in this talk. 



PROTEIN. 



The nutritive portion of all substances which go to nourish man or 

 beast may be grouped under five divisions, viz., protein, carbohydrates, 

 fat or ether extract, mineral matter and water. 



