ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
45 
And here I may also remark that to whatever low point in price fine grade ere i na¬ 
ry butter may reach, dairy butter as a class will be selling at yet lower prices, the 
vidence of the past being that the lowest grade of creamery butter sells with the best 
rades of dairy butter, and with the advantage of first preference. 
The admirable facilities offered by this system afford a fine chance to practice 
rinter dairying, which is simply making the cows produce when products are highest, 
nd instead of the winter care of the cows being one of continual expense, turn it into 
source of profit. If there is no carrying of milk to the factory in the winter, and 
ae cream can be gathered from half a township by two men, winter dairying may 
)se a greater part of its terrors. The cows have to be fed hay in any event, and if 
y giving each cow eight quarts of corn-cob meal per day, costing ten cents, she will 
ive one and a half inches of cream worth thirty cents; the profit of the extra labor 
f milking her certainly pays well. 
This idea of winter dairying has, from the very nature of things, yet to become 
art of the system of dairying. Year by year the taste of the public is becoming cul- 
ivated in regard to butter as a table luxury, hence the plan of keeping summer butter 
ver for winter use will each year decrease, and the butter consumers will seek for 
he fresh made article. This will tend towards two things : a winter-made butter of 
igh grade to meet a demand that offers a fancy price to stimulate its production, and 
he other, that it equalizes the year’s production more nearly, and therefore tends to 
, greater uniformity of prices. 
To make winter butter with the apparatus and methods we now have, will always 
esult in loss, but by combining the more modern and excellent features of the cream- 
ry with a progressive dairying at the farm, these objections are surmounted, and the 
armer put in a way to realize the extreme quotations of the market. 
Another thing is true. Better and a greater variety of food for the stock, better 
nd warmer barns, more cleanly care of the stock, and improved ventilation, and 
pater at the stables in abundance, will each have to be provided, but as these are all 
ipon the side of humanity towards our dumb beasts, no objections can be raised, and 
,s healthier stock, increased revenues, and a larger store of fertility is secured for the 
arm, these should be looked at in the light of investments that yield paying dividends. 
Then one improvement will beget another, and the silo may come with its store 
»f green food from November until May to make all these still more successful. If 
ightly looked at, the farmers in turning attention to grain-raising have already half 
ncomplished the fact of winter dairying, and the cream-gathering plan has made, 
long with the city milk trade, the other half possible. 
A farmer remarked to me a few days since : “ Why do we not imitate the city 
lairyman in one respect and have our cows come into fresh milk at intervals, rather 
han all come in in the spring, and thus make our dairying continuous?” The answer 
3 : It is not in accordance with the traditions of the Fathers, worthy old gentlemen 
ill, but hardly abreast of the best modern thought. 
The success of this new system in Ohio is to be secured by educated methods, 
fhe conditions are reversed: Quantity of milk is to give place to quality of cream— 
, matter that can only be secured by better bred cows, better feeding, and more studied 
nethods. 
The idea of breeding for a high grade of milk becomes uppermost in our farmer’s 
aind. Rival breeds and different systems of dairying are made the subjects of in- 
juiry by him, and the claims for excellence or superiority are made a matter of study, 
nvestigation ensues, and it will soon be found that investigation begets progress and 
hat in turn inspires education, and the result is that Neighbor A or Neighbor B, as 
he case may be, is found to be a surprisingly intelligent man with either Jerseys or 
ome other high-bred cattle, or natives bred up to the requirements of the times, and 
>y precept, example, and practice, the interests of all in that locality are advanced. 
In regard to the different systems, or patents, brought forward for cream-gather- 
ng,—such as the Wilhelm, Fairlamb, Cherry, Lincoln, “ Standard,” and I know not 
iow many others—I have nothing to offer as regards superiority. They are each and 
ill based upon the one principle of deep setting, the rapid cooling of the milk to make 
i radical separation of milk and cream. To the one objective point they all tend, and 
f one is better than the others, it is more credit to the skill of the operator than to 
he machine, for the more study one gives to the matter and seeks to excel in his 
vocation—that of supplying, first, good milk from which to raise the cream, and then 
)y intelligence, securing this cream—the more satisfactory must always be the 
*esults. 
. In all intelligent audiences like the one before me, are a number who want to see 
i> few figures to prove this thing, for they say, “ Why, if every one goes into this 
ireamery business, the thing will be overdone, and the bottom will fall out of the 
narket!” Let us see about this. So far as Elgin is concerned, with all of her won- 
lerful production of butter, the supply of the lard butter manufacturers of Chicago 
:an hardly be met. Iowa and Minnesota cannot keep apace with the legitimate mar¬ 
ket demand, so we will take Ohio for an illustration. Last year Ohio made about 
