12 
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
creamery butter when first made is very fine and of excel- 
lent flavor, with an aroma not to be excelled by that of any 
other country’s make on the face of the globe—although so 
nice when first made, it soon begins to lose its rich aroma 
and fine flavor, and more quickly becomes stale than the 
best dairy butter. This requires the most careful examina¬ 
tion to find where the trouble lies, that it may be corrected. 
It has been estimated that the United States in 1878 pro¬ 
duced 653,000,000 pounds of butter, and that Illinois is 
credited with one-fourteenth of this amount, which would 
crive her 46,642,857 pounds. Now if by any means we can 
increase the keeping qualities of our butter, so as to realize 
one cent advance on the price per pound, it would place in 
the pockets of the dairymen of Illinois, per annum, the snug 
little sum of $466,428.57. What shall we say of cheese? 
It is a well-settled fact that our cheese is not as com¬ 
pact but much more porous than English Cheddar, and does 
not hold its flavor as well and long as the English makes. 
It is also a demonstrated fact that our cheese contains more 
of the sugar of milk than their’s and perhaps to this may be 
attributed the trouble. Some are disposed to charge our 
defect to climatic influences. It is possible and very piob- 
able we shall never know the actual cause of the trouble 
with either butter or cheese until some one makes a careful 
investigation of the matter, which is not likely to be done 
under our present dairy system. Therefore the necessity 
of a dairy station. Much more might be said on this sub¬ 
ject, but time and space will not allow us to dwell. 
The time was when we were taught that dairying must 
be confined to a strip of land from east to west a few hun¬ 
dred miles in width. This was and is a mistaken idea. 
Where good grass will readily grow, dairying may succeed, 
for the ingenuity of man may supply the other necessary 
articles. The dairy interest in this country west of the 
^reat lakes is being rapidly developed. Look at Wisconsin, 
with her annual production of millions of pounds of fine 
cheese and Iowa, with rapid strides in the dairy business, 
while Minnesota, Nebraska, Missouri, Kansas and other 
western states are beginning to throw their mite on t le 
wheel of fortune. While the foregoing and other states not 
mentioned may manufacture large amounts of butter anc 
