ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
39 
jiis new system. Some of us can go back in memory to the early 
[accesses and failures in inaugurating and perfecting systems whereby 
in article of butter and cheese could be made in this section of the 
r est that might be accepted in the markets of the world. And some 
f us have lived to see the blush mantle the cheek of those who pre- 
icted that it could never be done. Then we looked to the east for 
uidance—to-day, they come to us asking how it is done. So we 
muld say to those that shake their heads and look wise, when look- 
ig over this new departure, hold on. Before you know it your 
[eighbor will have distanced you in your self-conceit, as many of us 
nat bore the burden of opening up this new country to the dairy in¬ 
vest have seen others left tar in the back ground, because to lend 
pcouragement to us in that early day was in some way to conflict 
r ith their present arrangements. It is a matter of fact that wherever 
le gathered-cream system has come in competition with other forms 
f associated dairying and has failed, the causes have been traced 
irectly to mismanagement. Good butter can and must be made 
pon this plan, and in order to do this all the details connected there¬ 
with must be attended to, and when understood, are no more com- 
licated than in other systems. Of the 170 creameries running in the 
United States using the Fairlamb can alone, ninety per cent, of these 
e a pronounced success. The fourteen creameries under our care 
e past season, although the first season, in every instance succeeded 
;yond the most sanguine expectation of the proprietors, and notwith¬ 
anding that some of these started late in the season, there was an 
rgregate of over 800,000 pounds of butter made in them, and all 
lling fully up to Elgin Board of Trade prices. 
The late exhibition of butter, made at Cedar Rapids, Iowa, where 
:,ooo pounds were shown, made from cream, gathered from the 
'airlamb can alone, has gone far to dispel the feeling among butter 
ialers and consumers that good butter could not be made from this 
an. This, coupled with the fact that gathered cream butter, when 
ade by competent butter makers, has brought the very highest 
‘ices in all the eastern markets, will do much to inspire confidence 
the system. There is another phase connected with this plan of 
drying. It admits of a greater range in farming. We need more 
versified farming ; the milking of cows alone, as is now practiced in 
ir larger dairy districts, seems to narrow down the chances of profits, 
hilst the raising of stock and other laudable and healthful forms of 
rming would not only increase the chances of gain, but put the 
rmers’ boys in a way to become acquainted with more than one 
pricultural pursuit, with a view to enlarge instead of narrowing down 
e mind. 
Besides this, the Fairlamb system would give each dairyman the 
iportunity of raising their own cows, instead of filling up the waste 
7 going out among those that follow this form of dairying, and tak- 
g up with the culls of their herds. The tendency of the associated 
rms of dairying being to lower instead of elevating the standard of 
teir herds. 
