450 
STATE AGEICULTUEAL SOCIETY. 
in an untainted, well ventilated atmosphere and keeping it at an even tem¬ 
perature while the cream is rising; proper management in churning; wash¬ 
ing out or otherwise thoroughly expelling the buttermilk; and working so as 
not to injure the grain of the butter; thorough and even incorporation of 
prime salt and packing in oaken tubs, tight, clean and well made. 
CONCLUSION. 
Farmers of Wisconsin ! You who have cows upon your farms, whether 
it be five or a hundred, let me impress upon you, as I have done in my 
addresses to farmers in New York, in Ohio, in Illinois and in Canada, let me 
earnestly impress upon you that fine cheese and fine butter come only from 
clean healthy milk. I do not care how great may be the knowledge of your 
manufacturers, nor what superhuman efforts they make to suit the markets, 
they cannot cleanse filthy milk, and out of it put upon the shelves and in the 
tubs, clean flavored and high priced butter and cheese. 
The great demand now, both at home and abroad, is for sweet, nutty, new 
milk flavored goods. It depends upon you, farmers, whether your dairies 
and factories shall become noted as the best in the land, and their goods be 
sought after and contended for by shippers and consumers. There must be 
cleanliness in milking, there must be no dogging or racing of the herds to 
the stables, overheating the milk, inducing ferments and decomposition, 
no kicking and banging of cows, no commingling of diseased milk with the 
good. If you have cows that are sick or have diseased udders, throw their 
milk to the pigs. Do not poison your own and your neighbors’ products by 
turning it into butter and cheese. 
I do not come here to allure Wisconsin farmers, or intimate that they prac¬ 
tice any of these things, because I know nothing of your history, but I know 
that such things have been common in New York and other states, where I 
have been, and I have raised my voice against it, that we may be able to 
bring the character of American dairy products where they shall have no 
rival in the markets of the world. It would be base in me to stand here and 
tell you that fine goods could be manufactured from bad, unclean milk, and 
you must not blame me for pointing out to you the true road to success. It 
may not be known to you, that fear or any nervous agitation of the cow, in¬ 
fluences the quality of her milk. Fear acts powerfully upon the nervous sys¬ 
tem, destroying muscular fibre, deranging the secretions, and poisoning the 
blood. I have known colic and bowel complaint induced by taking the milk 
of a badly frightened cow. 
Prof. Horsford has given an account of the changes produced in muscular 
fibre, by nervous agitation in animals slaughtered for beef. He has shown 
that in the frightened animal there was not only a disintegration of the fibre, 
but also a chemical decomposition of the substance of which the fibre is 
composed, causing it to lose its nutritiousness, and accordingly impairing its 
value as an article of food. He cites many .instances, showing how the 
strength and healthfulness of muscle are diminished by pain, fear or fright, 
