ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
21 
AFTERNOON SESSION. 
The Association was called to order at 2 p. m. 
The Treasurer presented his report, showing that he had received $32 for 
membership and paid out $12 for expenses. The report was received and 
placed on file. 
“The Advantages of the Associated System for the Manufacture of 
Butter and Cheese, as Compared with the Old System of Individual Dairies,” 
was upon motion passed over, as there was not time to discuss it. 
I. H. Wanzer, of Elgin, was to open the above question, and prepared the 
following paper upon the subject: 
ADDRESS BY I. H. WANZER. 
In speaking of the advantages of the associated system of dairying 
over the old or private way, I shall speak more of butter than of cheese, 
as that is the business to which I have been giving my whole attention for 
the past few years. 
The art of manufacturing dairy products goes so far back into the past 
that I find it difficult to read up its early history. But this much I know, 
that even within our own memory, great improvements have been made, 
and the greatest within the last twenty years, upon the factory or associated 
plan. Under this plan our dairy products have been so improved, and the 
tastes of the world so educated, that in turn it now demands of us butter 
and cheese of a quality such as the world has never before known. 
The advantages of the factory system over the old or private way, seems 
so plain that it hardly needs discussion to prove its truth. The concentra¬ 
ting of large quantities of milk at single points where all of the necessary 
conveniences can be had, and placing all under one management, has proven 
one of the greatest blessings to the business, and as there is but one good 
butter maker in about every ten, we find a further economy in placing as 
much milk under his management as possible. To make good butter or 
cheese the same conveniences must be had in the dairy of 20 cows as in the 
factory of 1,000 cows ; the same skill had in manufacturing upon the farm as 
in a large factory. And as all the necessary requirements in point of loca¬ 
tion, water, etc., are few and far between in this level western country, and 
as it is only at these points that we can bring about perfection in our work¬ 
ing arrangements, it would seem that the concentrating of milk at these 
points was of the utmost importance in order to bring about that perfection 
in our products that the markets demand. If we would bring our butter 
and cheese up to that high standard of excellence which we think it might 
be brought to, we must stop setting our milk in vegetable cellars, kitchens 
and pantries, and study deeper into the requisites of good butter making. 
To approximate something nearly relative to the profits of the two plans of 
working, suppose I go into a neighborhood where they are making butter 
