ILLINOIS STATE DAIRYMEN'S ASSOCIATION, i 2 5 



milk is as dirty as in some cream.eries here it cannot be pasturized, 

 Prof. Henry, wants to know why Denmark kas got the reputation on the- 

 quality of butter; it is because they pasturize and make that a business 

 which is introduced generaUy.. They have done all they can in that linej. 

 but in a leading paper by one of the Government Instructors, he said: 

 "We have done all we can in the creameries. It remains now for the- 

 farmers to improve the butter by improving the milk." 



Q. The farmers here are going away with the idea that the Danish 

 farmer had dirty milk. 



Mv. Johnson: There is a reason for this great export of butter 

 from Denmark. The Americans are noted as being great butter eaters. 

 Is it not true that every American eats two pounds of butter to a Danes 

 one? Isn't it true that the Danes make that a business and make their 

 money in that way and eat something else. It is a side issue with us 

 and we all eat butter without thought of making so much money out 

 of it. 



Mr. Monrad): What are you driving at? 



Q. I am driving at this, the s elling of so much butter there. It is: 

 a means of their support? 



A. It is the main support. 



Q. We don't export so much butter; we eat it instead of selling it,. 

 and they sell it instead' of eating it. 



Prof. Henry: If you take away all the butter that Denmark sella 

 and put her other products on the market, she sells more other pro- 

 ducts than America does altogether. 



Mr. Newman: I claim that that upholds his statement that am 

 American lives better. That we e at our productions instead of shipping 

 them out of the country. 



Mr. Monrad: Does the American farmer kill his best steers? 



A. I don't know about that, but we eat the best. We send to Chi^ 

 cago for what they have sent there and bring it back. 



Mr. Monrad: It is perfectly true that a good deal has to be deducted 

 from exports of butter. By this explanation, the Danes buy a great deal 



