ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 33 
JOHN LORENTZEN’S PAPER. 
Mr. President and Gentlemen: — Notwithstanding that every 
imaginable topic, bearing upon the industry you repreprent, that is, 
matters pertaining to the dairy, have been discussed times out of 
number at these conventions ; notwithstanding, that prominent men 
of scientific reputation have given these topics much thought and at¬ 
tention, it strikes me that our knowledge in regard to them is still 
very imperfect. One cause of this lack of progress in ascertaining 
truths and facts, I think, may be found in the indifference manifested 
by those who should be most interested. The practical, every day 
dairyman, in the indifference of him, who daily feeds the cow, who 
daily milks her ; of him who daily makes the cheese and butter, and 
of those who handle the money obtained from the product. 
The plain fact of the matter is, these people shirk what they con¬ 
ceive to be very knotty questions. When they stumble over the big 
words of our dairy professor, it takes the breath out of them. When 
they read the intricate sentences of some scientific notability, it en¬ 
tirely takes the conceit out of them, may the oracle of science be ever 
so much in error or at fault, his word is taken without question— 
without comment. It makes a wonderful difference as to how you 
put it to a man. 
Insinuate to John Smith that he prevaricates in what he states, 
he will perhaps consider what you say a joke. But tell John Smith 
that he lies, and he will knock you down. I do not wish to be under¬ 
stood as making aspersions against men of science as a class. Some 
are charletans, others are sincere and painstaking in their observa¬ 
tions, and promulgate their views honestly, but all of them lack the 
practical opportunities of the every-day dairyman, and it is for these 
in the aggregate to put their shoulders to the wheel. They should 
open their eyes, while engaged at their labors, observe then every¬ 
thing in the minutest detail, and when meeting at these Conventions 
open their hearts and mouths and have it out with one another in 
friendly discussion. Thus I feel confident you will with ease solve 
problems of value in your business, that scientific theories would not. 
At the late meeting of the Northwestern Butter, Cheese and Egg 
Association, held at Cedar Rapids, Iowa, committees were appointed 
to investigate during the coming year these two questions. 
What is the cause of butter in packages bleaching at the sides ? 
and, What is the cause of bitter butter ? To start the ball rolling, I 
will proceed to answer these two questions, in my way, with the 
understanding that any one is at liberty to differ with me : 
I hold that the bleaching of butter on the sides of packages is 
caused by the direct action of the air upon the butter, and occurs in 
this manner : The wood of the package is steamed before being 
worked, thus opening the pores or the cells by dissolving the gum or 
sap of the wood, and driving it out, enlarging the pores or cells. When 
the package is filled, the brine will ooze through the open pores, 
thus causing a vacuum, which, by natural laws must be, and is, filled 
with air. 
