ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 77 
I o are to be engaged in the development of the dairy industry of the State shall be 
j qualified for their position ? 
: Surely no one will claim that the business of grain growing, or stock raising, re- 
| res more profound or scientific knowledge than the business of manipulating milk 
1 manufacturing a high grade of butter and cheese. Nor will any one claim that 
> number of persons who are fully qualified and skilled butter and cheese makers 
hqual to the number of skillful farmers in the State. And surely no one would even 
Kgest that all who have invested their capital and devoted their energies to the 
| ry business have ever given the time or attention to the business of butter and 
l‘ese making that is necessary to qualify them for such an undertaking. 
We all know r that the business of dairying in this State is new, and that those who 
• engaged in it depend upon others for skill and experience, and that dairying on 
1 associated or factory system is the only mode of dairying that is carried on to any 
ent. Now it may be claimed that only skilled butter makers could produce our 
j;t makes of creamery butter, and that therefore there can be no want of skill in this 
Lustry. True, only good butter makers can make a first quality of creamery butter 
i yet while a butter maker may produce a high grade of butter it by no means fol¬ 
ks that such an one obtains all the butter that was contained in the milk, or that he 
qualified to take the skimmed milk and produce from it a wholesome and palatable 
icle of cheese. 
! I am aware that some will claim that it is impossible to make a good cheese from 
tin milk, and yet Prof. Willard relates that when he was in London Prof. Voelcker 
owed him a cheese that was rich and nutty in flavor, and withal so mellow that he 
uld spread it with a knife, and which he supposed was a whole milk cheese, and 
)f. Vcelcker assured him that that cheese was made from milk that had been thor- 
?hly skimmed. 
Now what the dairy industry of this State requires for its full development is 
n who are qualified to obtain the very best results both in the quantity and quality 
butter and cheese from the milk entrusted to their care. I have no doubt that 
) value of the milk, or milk product that is spoiled annually for want of knowledge 
1 experience on the part of those engaged in butter and cheese making, is sufficient 
ild it be saved, to establish a dairy school and employ teachers who are qualified to 
e scientific and practical instruction in the art of butter and cheese making. It is 
' duty of the State to educate and train men for this industry, as much as it is the 
ty of the State to educate and train men for other departments of art or science 
Now the dairy industry of the State requires for its full development a dairy sta- 
n, where experiments in manufacturing butter and cheese could be carried on and 
ited until the best modes and methods of treating and manipulating the milk so as 
obtain the best results in butter and cheese making should be fully and clearly 
ablished; such experiments should be carried on so as to ascertain the best meth- 
V ot curing cheese, and preserving butter so as to retain its fine aroma, nor should 
* question of feeding dairy cows be ignored, but have a careful test, as also the best 
de ot preserving our forage plants for winter use. And last, though not least, 
•se m charge of such a station should make such experiments with the different 
:eds of cows as to be able to identify and recommend the class that is most suitable 
dairy purposes. ’ 
There should be a dairy school connected with that station, so that our youn°-men 
>0 desire to engage in this branch of industry might obtain the scientific andVac- 
al knowledge that is requisite in order to make them experts in this department- 
I in order to stimulate our young men to pursue a full course of instruction in that 
'■ool the institution should be empowered to issue diplomas to all who graduate 
•wing that they are qualified to act as superintendents of our associated factories 
, who thus graduated from such a school would find employment ready at hand 
I I under their skillful management the business of associated dairying would receive 
ew impetus, and the days of poor butter and poor cheese would be numbered. 
For the establishment of such a station the committee appointed by your Asso- 
tion asked the Legislature of this State to appropriate the sum of $50,000, or about 
price of a good public school building. Had the Legislature made that oppropri- 
on I have no doubt but that ere this the number of persons that would have become 
lied in the science of butter and cheese making would have been largely increased 
lie the results of the experiments made would have afforded an amount of general 
d special information that would have greatly aided and advanced the dairy indus- 
of the State. It would be in order for the Legislature at its coming session to 
ike the appropriation for a dairy station which was asked for bv your committee 
.r years ago. 
If it is the purpose of our law-makers to enforce the statute against the adultera- 
[n of food it will be necessary to provide for chemical and scientific tests to detect 
i scientific frauds that are being constantly practiced in our State, otherwise the 
r must remain a dead letter on our statute books. 
It would seem to be the part of wisdom for our legislators to enact proper laws 
