- :V 
 
 Ri-i m 
 
 s&^VM jXi ,%; 
 
 LIB RARY 
 
 OF THE 
 
 UNIVERSITY 
 OF ILLINOIS 
 
 630.7 
 1Kb 
 
 no.Gl-84 
 
 
 
v< - <w r 
 
 
 > 
 
 S> ^m^T ' W9 w, 
 
 RP^'^V^ 
 
 
 
 KS ! *5. < VS^ 
 
 ^.-i jfciyJ 5* f\ ^-bvTi 
 
 .^v^^^ 
 
 
UNIVERSITY OF ILLINOIS 
 
 >- 
 
 Agricultural Experiment Station. 
 
 URBANA, FEBRUARY, 1903. 
 
 BULLETIN NO. 84. 
 
 DAIRY CONDITIONS AND SUGGESTIONS FOR 
 THEIR IMPROVEMENT. 
 
 BY WILDER J. FRASER, M. S., ASSISTANT PROFESSOR IN DAIRY HUS- 
 BANDRY, COLLEGE OF AGRICULTURE, AND CHIEF IN DEPARTMENT 
 OF DAIRY HUSBANDRY, AGRICULTURAL EXPERIMENT STATION. 
 
 SUMMARY. 
 
 Investigation shows that from a sanitary standpoint there is 
 need of improvement in many dairy conditions. 
 
 No other food will absorb bad odors so quickly as will dairy 
 products, or deteriorate more rapidly under adverse conditions. 
 
 Milk being- an excellent medium for the growth of bacteria, it 
 is of special importance that it be kept as free from germs as pos- 
 sible. 
 
 No other food is produced under conditions where it is so diffi- 
 cult to prevent contamination. 
 
 Since the largest amount of contamination comes from the ud- 
 der during milking it is important that all udders be washed before 
 milking. In the production of milk for direct consumption this is 
 imperative. 
 
 577 
 
578 BULLETIN NO. 84. [February, 
 
 The average weight of dirt which falls from muddy udders 
 during milking is 90 times greater than that which falls from the 
 same udders after washing, and when udders are but slightly 
 soiled it averages 22 times greater. 
 
 It is essential to the production of clean milk that the cows be 
 kept out of the mud. The barn yard should have natural surface 
 drainage and should be covered with a coat of gravel or cinders 
 sufficiently deep to form a hard surface at all seasons of the year. 
 
 Stables of costly construction are not necessary, but they 
 should be provided with numerous windows and an efficient system 
 of ventilation which will furnish a good supply of fresh air with- 
 out creating a draft on the cows. 
 
 Whitewash being one of the best disinfectants, the stable 
 should be whitewashed at least once a year. In order to accom- 
 plish this successfully the sides and ceiling must have a firm tight 
 surface to which the witewash can be applied. 
 
 The floor of the milking stable should be smooth and solid. 
 The platform on which the cows stand should be of such length 
 that all droppings will fall into the gutter, thus preventing the 
 cows from becoming soiled when lying down. The stables should 
 be cleaned regularly each day. 
 
 As soon as drawn milk should be removed from the stable to a 
 clean room provided for the purpose and aerated and cooled at once 
 to 60 F. or below. 
 
 All dairy utensils and everything with which the milk comes 
 in contact should be rinsed, thoroughly washed, and sterilized after 
 each using. 
 
 Bottles used in delivering milk for direct consumption must be 
 thoroughly washed and sterilized after each using to avoid the 
 danger of carrying disease from one house to another. 
 
 Every creamery, cheese factory, dairy, and milk depot should 
 have a solid impervious floor. The floor should be well drained by 
 being properly pitched to a gutter which is connected with a good 
 system of well trapped sewerage. 
 
 The walls for at least three feet above the floor should be of 
 some smooth impervious 1 material; if of wood above this, they 
 should be kept well painted to facilitate cleaning. 
 
 Milk should be conveyed through open conductors whenever 
 possible. When a pump and closed pipes are used they should be 
 so constructed as to be easily taken down and cleaned each day. 
 
 Milk cans should be washed, and sterilized with steam at the 
 factory, and some other receptacle should be used to return the 
 skim milk or whey to the farm. If the cans are used for this pur- 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 579 
 
 pose they should, by all means, be emptied as soon as they reach 
 the farm, thoroughly washed and scalded, and placed on a rack in 
 an inverted position with the covers off. 
 
 Dairy markets should be developed by selling 1 products of 
 known standards put up in such forms that the consumer will get 
 the original package and know its grade or quality. 
 
 PRESENT CONDITIONS. 
 
 The Department of Dairy Husbandry, of the Illinois Agricul- 
 tural Experiment Station, has for the past six years been investi- 
 gating the dairy conditions of the state. The results show that in 
 some particulars the conditions are ideal while in others they are 
 far below the proper standard. Prom a sanitary standpoint there 
 is need of improvement in many of the dairy practices not only in 
 Illinois but in all parts of the United States and, in fact, in all 
 countries of the world. 
 
 Dairy products are not consumed to the extent they would 
 be were it not for their too frequent poor quality. Under existing 
 conditions it is* in many places, almost if not quite impossible to 
 obtain on the open market any really good butter or cheese. It is 
 also difficult to obtain milk that is produced in such a manner as to 
 make it a safe and wholesome food for infants and invalids, if indeed 
 for healthy adults. When milk is ordered even at our best hotels 
 and restaurants, dirt is frequently found at the bottom if it is al- 
 lowed to stand for a short time. This is not appetizing to say the 
 least and many persons who like milk now use as little as possible 
 on account of the careless manner in which it is produced and the 
 fear that it may contain dirt if not disease germs. 
 
 The commercial value of dairy products is determined very 
 largely by their flavors and odors. They are usually judged by 
 the smell which is so extremely delicate that it takes but an ex- 
 ceedingly small amount of a substance giving off a bad odor to 
 make the product of low or inferior quality. No food is more sus- 
 ceptible to defects or more subject to contamination than dairy 
 products and yet the protection of their purity until they reach the 
 consumer is nothing more nor less than cleanliness. This would 
 seem to be a simple matter yet it is one greatly neglected but when 
 faithfully performed will more than repay the efforts made. 
 
 Many people when handling milk seem to forget that they are 
 dealing with food products. There is a tendency for certain un- 
 fortunate practices to invade the dairy business. If filth is allowed 
 to get into milk or it becomes tainted at any point of its production, 
 no amount of care either before or after can make amends for the 
 
580 
 
 BULLETIN NO. 
 
 [Ft bruary, 
 
 H s 
 
 > H 
 
 s 
 < c 
 
 M 5 
 
 9 J 
 
 Z J 
 
 W > 
 
 X * 
 
 <% 
 
 W W 
 
 20 
 
 3 
 
 2 B 
 D H 
 
 Z > 
 
 o 
 
 33 
 
 en c 
 
 < a 
 . H 
 
IQ03- J DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 581 
 
582 
 
 BULLETIN NO. 84. 
 
 [February, 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 583 
 
584 BULLETIN NO. 84. [February, 
 
 difficulty. A man may be careful and correct in all of his dairy 
 operations but one, and yet this one be the cause of his producing- a 
 low grade product. This one mistake not only injures his product 
 but the dairy market as well. This being- true, it is clear that the 
 greatest care should be exercised in every step of production, man- 
 ufacture, and delivery of dairy products to the consumer. Only 
 those dairymen who exercise such care can hope to secure the trade 
 of people who desire a product of superior quality and are willing 
 to pay an advanced price. 
 
 The real foundation of the whole dairy business lies in the 
 milk producer. The chief necessity then in improving- the dairy 
 conditions is to give the producer such a knowledg-e of the right 
 methods of handling- and caring- for milk that he will not only see 
 the necessity for such methods but may also know how best to ac- 
 complish this purpose. 
 
 Some dairymen think if they do not g-et a g-ood price for their 
 milk at the creamery that the fault lies with the creamery; but the 
 patrons produce the butter, the creamery only separates it. Pat- 
 rons should not forget that the interests of the creamery and their 
 own are the same. Dairy education has benefited creamery opera- 
 tors more than it has the patrons. The statement was recently 
 made by one of our best informed dairy and creamery men that, 
 "Milk does not come to the creamery in so clean a condition today 
 as it did twenty years ago." Before the day of the separator, milk 
 was not accepted unless it reached the creamery in fairly good con- 
 dition. Now, if it is not sour enough to clog the separator, it is 
 received at the weigh-can of many creameries. When every man 
 made his own butter on the farm and sold it himself, he came into 
 closer touch with the trade and was more particular about the 
 cleanly methods of its production. Since the creamery has come 
 in between the milk producer and the butter market there is a ten- 
 dency to become more careless in the production of milk. When 
 milk is delivered in poor condition at a creamery or cheese factory, 
 no butter or cheese maker however skilled can make the best product 
 from it. If all of the patrons but one bring milk that is clean and 
 in good condition, the man bringing dirty milk spoils the whole. 
 
 The condensing factories have been the greatest factor in rais- 
 ing the standards of milk production upon the dairy farms of the 
 state. They make certain requirements in regard to the methods 
 used in the production of milk delivered at their factories and have 
 inspectors to see that their instructions are carried out. 
 
 The particular points touched upon in this bulletin are the 
 ones found to be most commonly at fault in actual practice. 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 585 
 
 The object of this bulletin is to show how these may be remedied 
 and to point out the essentials of good dairying-. It must not be 
 inferred, 'however that the Experiment Station recommends expen- 
 sive buiiding-s and equipment in the production of clean sanitary 
 dairy products, for these are not essential. It costs little more to 
 be clean than unclean. It does, however, require a little more 
 labor. 
 
 LOCATION OF BARN AND CARE OF YARD. 
 
 In the production of clean milk no one thing- is o more im- 
 portance than keeping- the cows out of the mud. Many yards into 
 which dairy cows are turned each day for their drink and exercise, 
 are knee deep with mud and manure during- the winter and spring-, 
 if not nearly the entire year. In summer when the cows are on 
 pasture they would keep comparatively clean were they not oblig-ed 
 to wade through a filthy yard in g"oing- to the stable. 
 
 In locating- a dairy barn care should be taken to have a g-entle 
 slope from the barn in at least one direction, affording- g-ood nat- 
 ural drainag-e for both barn and yard. If the barn is already built 
 and poorly located, draining- and grading- will do much to remedy 
 the evil. In most cases it would take but a small amount of labor 
 with plow and scraper, when the ground is in suitable condition to 
 handle, to give the surface of the yard a slope from the barn suffi- 
 cient to carry off the surface water. Even if dirt has to be hauled 
 in from outside the yard to accomplish this it will not be expensive. 
 Tile drainag-e alone under a yard is not sufficient as the tramping 
 of the cattle soon puddles the surface, preventing- the water from 
 passing- down to the tile. 
 
 After the grading- is done the yard should be covered with 
 gravel or cinders. By putting- the coarser in the bottom and the 
 finer on top a g-ood hard yard can be obtained and at a compara- 
 tively small expense where material of this kind is available. If 
 this cannot all be done in one year, it is of the utmost importance 
 that a beginning- be made by grading- and graveling a portion of 
 the yard next the barn, so that the cows may have some place on 
 which to get out of the mud and filth. By grading a part of the 
 yard each year and applying a thick coat of gravel or cinders to 
 the graded part, the entire yard will, in a few years, be in good 
 condition. When gravel does not contain enough clay to pack 
 hard, a small amount of clay should be mixed with the top layer. 
 It will then form a firm surface. 
 
 A portion of the yard should be bedded, thus affording the 
 cows a place to lie in the open air on pleasant days. If straw is 
 
586 
 
 BULLETIN NO. 84. 
 
 [Fefruary, 
 
 M 
 
 5z 
 
 < & 
 
 x < 
 
 Q- 
 
 td W 
 
 3s 
 
 & c 
 
 O B! 
 
 a & 
 
 POT 
 
 O 
 H 
 H 
 
 < 
 O 
 
 q 
 
 P 
 
 U 
 
1903]. DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 587 
 
 U 
 
588 
 
 BULLETIN NO. 84. 
 
 I February, 
 
 ffi w 
 , Q 
 
 M (4 
 g w 
 
 5 > 
 
 < O 
 
 Qc/D 
 
 W < 
 
 M 
 
 s " 
 
 B* 
 O 
 
 w 
 w 
 
 2 
 
 O 
 
 U 
 
 H 
 P 
 U 
 
1903.1 DAIRY CONDITIONS AND SUGGFSTIONS FOR THEIR IMPROVEMENT. 589 
 
 *C 
 
 si 
 
 1 
 
 O Q 
 
 O z 
 
590 
 
 BULLETIN NO. 84. 
 
 [February* 
 
 scarce the cleanest of the soiled bedding- from the stable will 
 answer for this purpose. When the straw and manure on this 
 bedded portion of the yard become too deep and soft it should be 
 hauled into the field and the bedding 1 commenced again on the 
 solid yard. 
 
 CUT 9. A SOURCE OF HUMAN FOOD. CLEAN EVEN IN MID-WINTER. 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. $gl 
 
 It is advisable to haul the manure directly to the field from the 
 barn, but if this is not feasible it should be removed at least 100 
 feet from the barn. In no case should it be allowed to accumulate 
 against or near the dairy barn and no swine pen should be nearer 
 than 200 feet on account of the odors being- readily absorbed by 
 milk. 
 
 CUT. 10. 
 
 AFTER A RUN OF THREE WEEKS ON PASTURE. 
 THE FILTHY CONDITION DURING WINTER. 
 
 IMAGINE 
 
592 
 
 BULLETIN NO. 84. 
 
 {February, 
 
 1 w 
 
 w 
 
 p 
 
 - -s. 
 
 Sg 
 
 <l 
 
 H 
 
 at o 
 
 W Z 
 
 gs 
 
 2 
 
 H W 
 
 i 
 
 o^ 
 & - 
 < 
 
 u 
 
 fc 
 
 o 
 
 eo 
 
 H 
 
 2 
 
 O 
 
 ?= 
 < 
 
 O 
 
 z 
 e < 
 
 o 
 
 C/3 W 
 H 
 
 * __ X 
 
 a M ^ 
 
 2 3 
 
 Q < H 
 
 w ^ Q. 
 
 P Q> 
 W t? 
 G< 
 Q Z 
 
 U 
 
 O 
 b 
 U 
 
 -a 
 
 > OS 
 Q W 
 Q H 
 
 "s 
 
 s^ 
 
 X 
 
 a . 
 Q o 
 
 Q X 
 
 ^s 
 
 en 
 
 5| 
 
 
 
 H 
 
 O 
 
 (Si 
 u 
 
 
 
 u 
 
IQ03-] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 593 
 
 CLEANLINESS IN MILKING. 
 
 To determine definitely the amount of filth that gets into milk 
 during- the process of milking- and how much this can be lessened 
 by washing the udders the following work was done: 
 
 It was determined after several trials with three different milk- 
 ers on thirty cows that it requires an average of 4^ minutes to 
 milk a cow. A glazed dish eleven inches in diameter, the size of an 
 ordinary milk pail, was placed in the top of a pail and held under a 
 cow's udder in the same position as when milking. For 4^ min- 
 utes the milker then went through motions similar to those made 
 in milking but without drawing any milk. The amount of dirt 
 which fell into the dish during the operation was, of course, approx- 
 imately the same as would have gone into the milk during the 
 milking process. The dirt caught in the dish was then brushed 
 into a small glass weighing tube, the udder washed and the pro- 
 cess repeated. The dirt which fell from the washed udder was 
 also carefully brushed into a weighing- tube. Both tubes were 
 then placed in a desiccator and after drying- twenty-four hours 
 were accurately weighed on a chemical balance. 
 
 Sixty trials were made at different seasons of the year. With 
 udders that were apparently clean it was found that an average of 
 3% times as much dirt fell from the unwashed udders as from the 
 same udders after they were washed. With soiled udders the aver- 
 age was 22 and with muddy udders the average was 94 times as 
 much dirt from the unwashed udders as from the same udders 
 after washing. 
 
 BARNS AND STABLES. 
 
 Costly barns or stables are not essential to the production of 
 clean milk or to the maintenance of a dairy herd at its highest 
 efficiency. To obtain the best results it is important, however, 
 that the cows be kept comfortable at all times. To do this there 
 are several essentials with which a barn must be provided. It 
 must have a roof that does not leak; sides that do not allow the 
 wind to blow through; and doors that will close tightly. 
 
594 
 
 BULLETIN NO. 84. 
 
 [February, 
 
 Q 2: 
 
 H - 
 
 > o 
 
 sg 
 SB 
 
 Q*^* 
 w . 
 
 H H 
 
 X X 
 
 o o 
 
 M w 
 
 2 
 
 x < 
 
 H H 
 
 PQ 
 
 < o 
 Q ^ 
 
 ^ 2 
 
 3 
 
 
 S 
 O 
 
 u 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 595 
 
 z 
 y. w 
 
 w a 
 PH PQ 
 Oco 
 
 o w 
 
 1-1 
 
 si 
 
 o z 
 
 35 
 
 H 
 
 ^ 
 
 <! W 
 
 
 u 
 
 D 
 
 U ' 
 
BULLETIN NO. 84. 
 
 [February, 
 
 H 
 U 
 
 
 
 H 
 
 u 
 
 H C 
 K Z 
 
 J H 
 
 as z 
 
 < < 
 =3 as 
 
 o 
 
IQ03.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 5Q7 
 
 8 
 
 en _. 
 
 S 
 O O 
 
 X 
 H 
 
 >o 
 H 
 
 U 
 
BULLETIN NO. 
 
 [February, 
 
 H 
 
 Xeo 
 
 U 
 
 ^ at 
 
 Pu 
 < 
 U 
 X 
 U 
 Q 
 O 
 
 
 O 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 
 
6oo BULLETIN NO. 84. [February, 
 
 Exterior and interior views of a cheap stable are shown in cuts 
 17 and 18. This stable is 16x42 feet with ten foot posts and will 
 hold 14 cows. It was built in 1897, the material costing- $120.00. 
 This stable was built by the owner; had the work been done by a 
 carpenter the expense would not have exceeded $50.00 making 1 the 
 total cost $170.00. 
 
 What this stable needs to make it sanitary is a tight floor 
 overhead, ventilators, five times the amount of light and the in- 
 terior whitewashed, all of which could be done at an expense not 
 to exceed $30.00. Making- the total cost of a sanitary stable for 
 fourteen cows $200.00. 
 
 A stable for a double row of cows could be built cheaper in 
 proportion; for it would not be necessary to have it twice as wide, 
 the same feed alley answering 1 for both rows. If more loft room is 
 desired for storage of roug-h feed, this could be provided by putting 
 the roof higher at but slig-ht additional expense. 
 
 Two thing's almost universally lacking 1 , or at least inadequately 
 supplied, in dairy barns are light and pure air. These are easily 
 obtained and although absolutely essential to the best health of the 
 herd and the economic production of clean milk they are rarely ap- 
 preciated. 
 
 Cuts 12 and 19 show dairy barns containing sufficient win- 
 dows. These are in striking contrast with others shown in this 
 bulletin and seen throughout the State. If a barn is already built 
 and has insufficient light more windows can easily be provided. 
 There should be from three fourths to one and one half square feet 
 of glass for every linear foot of outside wall in a dairy barn. 
 
 Many barns are not provided with any system of ventilation 
 whatever, as bat few dairymen realize that pure air is just as 
 essential to the economic production of untainted milk as is the 
 feed a cow consumes. Digestion and assimilation, like the burn- 
 ing of coal in a stove, are processes of combustion. The stove may 
 be filled with coal but if the drafts are kept tightly closed the coal 
 will not burn, as sufficient oxygen is not provided. Neither can a 
 cow's feed be properly digested and assimilated without an abun- 
 dance of oxygen, and unless this is supplied a great waste of food 
 as well as impaired health of the cow will result. 
 
 Much has been said about the number of cubic feet of air space 
 that should be allowed for a cow, but this is of little consequence 
 in comparison with the more important question of ventilation, or 
 change of air. In order not to get a greater degree of impurity in 
 the air than is permissible with good results each cow should be 
 supplied with 3,540 cubic feet of air per hour. The size of the 
 
1903. ] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 6oi 
 
602 
 
 BULLETIN NO. 84. 
 
 [February, 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 603 
 
 UT 21. THE KING SYSTEM OF VENTILATION IN DAIRY BARN, SHOWN IN CUT 20. FRESH 
 
 AIR is CARRIED BETWEEN JOISTS OVERHEAD TO CENTER OF BARN; FOUL AIR DRAWN 
 
 OUT FROM NEAR FLOOR BY FOUR LARGE VENTILATORS CARRIED ABOVE ROOF, 
 
 CAUSING A CONTINUOUS CHANGE OF AIR WITHOUT CREATING A DRAFT ON 
 
 THE Cows. VENTILATOR SHOWN AT "A." 
 
 ventilating- flues to be provided will depend upon the number of 
 cows in the stable. About four square feet is a good size for a 
 ventilating- flue and if so constructed as to cause the air to travel 
 300 feet a minute this will furnish ventilation for twenty cows. 
 Two flues this size would be sufficient for forty cows and five would 
 be required for one hundred cows. 
 
 To be sanitary a dairy barn should be whitewashed at least 
 once a year. An interior like the one shown in cut 23, with a few 
 boards laid overhead at irregular intervals, with hay hanging- 
 through and with the sides in no better condition, cannot be prop- 
 erly whitewashed. The ceiling 1 should be tig-ht, excluding 1 all dust 
 and chaff from above, and sides smooth, thus affording- a firm sur- 
 face to which the whitewash can cling. 
 
604 
 
 BULLETIN NO. 84. 
 
 [February 
 
 W 
 - 
 
 K 
 > 
 
 O 
 Q 
 
 a 
 
 j 
 
 Cli 
 
 U 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 605 
 
 U 
 
606 BULLETIN NO. 84. [February, 
 
 It is not necessary to ceil the barn with surfaced lumber, in fact, 
 the whitewash will adhere better if the surface is not too smooth. 
 The boards must, however, be reasonably clean before the white - 
 wash is applied, otherwise it will be of little use for it will soon 
 shell off with the filth; and besides this, filth simply covered is 
 not removed. 
 
 Whitewash is one of the cheapest disinfectants and can be 
 easily and rapidly applied with a spray pump. It must be carefully 
 strained before using- in, the pump as any lumps will clog- the 
 spray nozzle. 
 
 A cement floor is the most sanitary for a cow stable and when 
 put down it should be left rough under the float to prevent the 
 cows from slipping 1 . An objection often made to cement floors is 
 that they are cold in winter, but as the temperature in a dairy barn 
 should never get below 40 F. this objection is largely overcome, 
 if the cows are properly bedded. When a plank floor is used it 
 must be renewed as fast as it wears or rots out. 
 
 It is of the utmost importance in keeping- cows .clean that the 
 platform on which they stand be of the proper length. If it is too 
 short the cows cannot lie down comfortably and if too long- the 
 droppings will fall on the rear of the platform and the cows will 
 become soiled when lying- down. As cows vary in leng-th the plat- 
 form should be longer, from the manger to the gutter, at one end 
 of the barn and gradually taper to six or eight inches shorter at the 
 other end. When large herds are kept the platform on one side 
 of the barn may be longer than on the other side and the cows ar- 
 ranged accordingly. A still better arrangement is some form of 
 movable manger so that the length of the platform can be adjusted 
 to suit each individual cow. With this arrangement all can be lined 
 up on the gutter, which will be a great help in keeping the cows 
 clean. 
 
 THE CARE OF MIL.K. 
 
 As soon as it is drawn milk should be removed from the stable 
 to a place provided for the purpose and there aerated and cooled to 50 
 or 60 F. This should be done either by setting the cans into a 
 tank of cold water and stirring occasionally or by passing the milk 
 over a cooler. The latter method is to be preferred if the cooling 
 can be done in a pure atmosphere free from dust. It is of great 
 importance to have a small milk house or some clean room away 
 from the'odors of the stable in which to care for milk. A good 
 cheap milk house is shown in cut 37. 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 607 
 
 The sooner milk is thoroughly cooled after it is drawn, and the 
 lower the temperature to which it is taken, the better. Bacteria 
 that get into milk during- the process of milking- develop very rap- 
 idly so long- as milk remains at about the temperature at which it 
 was drawn, but as soon as cooled to 60 they develop slowly, and if 
 cooled to 40 their action is almost entirely stopped. Milk cooled 
 to this temperature as soon as drawn and held there will remain 
 sweet and in good condition much longer than if cooled to only 70 
 or 75. 
 
 CUT 24. DAIRY UTENSILS IN THE BATTERED CONDITION OF CAN ON LEFT, AND 
 
 WITH TIN OFF IN MANY PLACES INSIDE, CANNOT BE KEPT CLEAN 
 
 AND SHOULD BE DISCARDED. 
 
 CARE OF DAIRY UTENSILS. 
 
 One of the first essentials in keeping dairy utensils clean is to 
 have a smooth surface. This fact should be kept in mind when 
 purchasing, and if all seams are not flushed smooth with solder 
 
608 BULLETIN NO. 84. \February, 
 
 this should be done. As soon as the tin is worn off on the inside, 
 exposing- the iron, the utensils should be discarded, for they can- 
 not be properly cleaned when in this condition. All utensils 
 should be washed as soon as possible after using- since the longer 
 the milk remains on them the harder they will be to clean. They 
 should first be rinsed with lukewarm water to remove the milk, 
 then washed with hot water and soap or some alkali, and scalded 
 with boiling water, or with steam if it is available. Cans should 
 never be tightly closed when not in use and should be placed on 
 a rack in an inverted position so that dust cannot blow into them. 
 If possible they should be placed where the sun will shine on them 
 as that will do much toward keeping- them pure and sweet. 
 
 Bottles used to deliver milk for direct consumption must be 
 taken to the dairy after each using and thoroughly washed and 
 sterilized to kill all disease germs. If this is not done disease may 
 be carried from one house to another by means of the bottles. The 
 practice some dairymen have of bottling milk in the wagon on the 
 route, using- bottles collected from houses just visited, cannot be too 
 strongly condemned and should be prohibited by law. 
 
 THE PEED OF Cows. 
 
 Sudden changes of feed should be avoided, especially if very 
 marked, as in changing- from dry to green feed. Special care is 
 required when cows are put on pasture in the spring and when 
 first turned on rye or clover. Only a small quantity of green feed 
 sho uld be given at first, the amount being increased as from day 
 to day the dry feed is reduced. If care is not exercised at such 
 times the cow's system is likely to become deranged and the milk 
 will then have a peculiar, disagreeable odor, but if this method is 
 followed the system gradually becomes adjusted to the new con- 
 ditions and no bad results follow. 
 
 When feeding turnips or cabbage the difficulty is frequently 
 experienced of having disagreeable odors in the milk. This diffi- 
 culty may be largely if not entirely avoided by feeding after milk- 
 ing- rather than just before, as the peculiar odor produced by these 
 feeds will then leave the cow's system before the next milking time. 
 
 CREAMERY. 
 
 The location of a creamery should be such as to insure good 
 drainage. The ground surrounding it should be seeded and the 
 road graveled that so far as posssble dust may be prevented from 
 blowing into the building. Cleanliness at a creamery should pre- 
 vail without and within, not alone because neatness is essential to 
 the production of the highest grade of butter but also because of its 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 609 
 
 effect upon the patrons. Every creamery should be a nucleus for 
 high standards in dairying 1 . The creamery operator cannot expect 
 his patrons to bring- clean milk properly cooled and cared for if the 
 creamery is in a neglected condition, as it would be evident that 
 under such circumstances all care on their part would be lost. 
 
 Every creamery, cheese factory, dairy, or milk depot should 
 have the floor, and the walls tc the height of at least three feet, of 
 some impervious material. Cement makes the best and cheapest floor 
 when properly laid. Faulty cement work can only be remedied by 
 replacing with another floor. 
 
 To carry off more readily the water, the floor should pitch to 
 the gutter. The distance to the gutter should not be more than 
 twelve feet; if it is greater the water will not be carried off rapidly 
 enough. The gutter should pitch to the sewer which should be 
 well trapped and constructed of glazed sewer tile for a distance of 
 at least two hundred feet from the building. At the end of the 
 glazed tile a silt basin should be built of brick, stone, or cement, 
 and ten or twelve inch porous tile laid from this into some well 
 drained ground. % From the large tile small laterals should be laid; 
 the number and length needed will depend upon the amount of 
 water to be disposed of and the character of the ground in which 
 the system is laid. If the system is put in and found to be in- 
 adequate it can easily be extended by putting in more laterals or 
 making them longer. 
 
 If the ground is naturally wet the system can be made much 
 more efficient by laying drain tile among these to drain the ground, 
 never getting closer than ten feet to the porous tile carrying the 
 sewage. Much of the solid material in the sewage may be pre- 
 vented from getting into the porous tile by frequently cleaning the 
 silt basin. 
 
 Where no siphon is used between the silt basin and the porous 
 tile there is a slow continuous flow of water into the tile which 
 would seep out into the ground near the silt basin and deposit the 
 solid material in the tile close to the basin. Where a siphon is 
 used large quantities are carried over at one time, thus taking the 
 solid material farther down into the porous tile. In time the tile 
 nearest the silt basin will become filled up with solid material and 
 may have to be cleaned out, but if large tile are used and the silt 
 basin kept clean this system will prove satisfactory. 
 
6io 
 
 BULLETIN NO. 84. 
 
 [February, 
 
 A CLEAN AND PROSPEROUS ILLINOIS CREAMERY. 
 
 The following 1 twelve cuts show the interior of an Illinois 
 creamery just as it appears every day when the regular work is in 
 progress. No special cleaning 1 was done before taking- the photo- 
 graphs. 
 
 This sanitary creamery while not expensively built will re- 
 main in good condition for many years, as there is almost noth- 
 ing- about it to decay. The entire building-, including- partition 
 walls, is of brick painted white. The building- is provided with 
 cement floor throughout and is neatly ceiled overhead. All win- 
 
 CUT 25. ENTRANCE TO A CLEAN, PROSPEROUS ILLINOIS CREAMERY; COUNTER ON RIGHT FOR 
 RETAIL TRADE. THE FOLLOWING EIGHT CUTS ARE VIEWS IN THE SAME CREAMERY. 
 
1903. ] 
 
 DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 
 
 611 
 
 CUT 26. OFFICE. BOOK OPEN INTO ENTRANCE, SHOWING COUNTER, AND GLASS DOORS IN REFRIGERATOR. 
 
 dows and doors are screened in summer and fly paper is freely used 
 to catch the few flies that find entrance. Cement walks are provided 
 to prevent tracking- in during 1 wet times as much as possible. 
 There is a cement platform on which the wagons stand while re- 
 ceiving- skim milk from the weigher; at the close of the day's run 
 this platform is swept and flushed off with the hose, thus removing 1 
 any skim milk that may have been spilled and keeping everything, 
 even around the skim milk tank, sweet and clean. 
 
 Not a can of milk is received at this creamery that the cover 
 does not go to the nose of the man at the weigh-can before it is 
 emptied and all milk that is not in good condition is returned. 
 
612 
 
 BULLETIN NO. 
 
 [ February, 
 
 o o o 
 
 x S 
 H 
 
 O g 
 O 
 
 a M 
 
 X x 
 
 t/i a 
 
 85 * 
 
 IH ~ 
 
 >J S. 
 
 55 o 
 
 > < 
 
 K K 
 
 W O 
 
 M 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 613 
 
6i 4 
 
 BULLETIN NO. 
 
 [ February, 
 
 ? s 
 
1903.] 'DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 6l$ 
 
6i6 
 
 BULLETIN NO. 
 
 [ February, 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 617 
 
6i8 
 
 BULLETIN NO. 84. 
 
 [February, 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 619 
 
 CUT 34. BOILER ROOM. TOOL CUPBOARDS AND WORKBENCH ON RIGHT; CLEAN CEMENT FLOOR 
 EVEN IN COAL BIN; NO ASHES OR COAL DUST ALLOWED TO ACCUMULATE. 
 
 MARKET CONDITIONS. 
 
 In nearly all towns and cities of Illinois it is difficult to buy in 
 the open market any really g-ood butter or cheese. What little 
 cheese is manufactured in the state is largely consumed in the im- 
 mediate vicinity of the factories. Many dairy products are not up 
 to modern standards because of unsanitary conditions. The pub- 
 lic is becoming- more intelligent and demanding- better food products 
 and dairymen should raise their standards and supply existing- de. 
 mands for products of g-ood quality. Dairy products are of such a 
 nature that people can and will do without them unless they are 
 of g-ood quality. 
 
620 
 
 BULLETIN NO. 84. 
 
 [February, 
 
 
 -Ifi'.-'WrV* 
 
 CUT 35. A SKIM STATION, OF WHICH THERE ARE FIVB. BELONGING TO CREAMERY JUST DESCRIBED. 
 
 CUT 36. INTERIOR OF SKIM STATION- SHOWING WEIOH-CAN, RECEIVING VAT, SEPARATOR. AND SMALL 
 BOILER. ALL OF WHICH, INCLUDING THE FLOOR, WALLS AND CEILING, ARE KEPT CLEAN. 
 
1903.] DAIRY CONDITIONS* AND SUGGESTIONS FOR THEIR IMPROVEMENT. 621 
 
 CUT 37. MILK HOUSE ON FARM SUPPLYING MILK FOR CREAMERY ABOVE DESCRIBED. As SOON AS 
 
 DRAWN, MILK IS RUN OVER A COOLER AND INTO CANS WHICH ARE THEN PLACED 
 IN A TANK OF COLD WATER UNTIL TIME FOR DELIVERY. 
 
 One of the weak points in dairying-, and in fact the whole of 
 agriculture, is not having- the products properly graded before they 
 are sold. Dairy products are placed upon the market and as a rule 
 sold under one of three names, milk, butter, or cheese. The pur- 
 chaser has not the slightest idea when or under what conditions they 
 were produced or manufactured. The result is that quality does 
 not count for what it should and g-oods of high quality help to sell 
 the poor. In other words good and poor products sell for too 
 nearly the same price. 
 
622 
 
 BULLETIN NO. 84. 
 
 [February, 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 623 
 
 CUT 39. HAULING MILK IN SPRING WAGON WITH CANS PROPERLY COVERED TO PROTECT FROM DIRT AND SUN. 
 
 CUT 40. A FARM DAIRY WITH CEMENT FLOOR, BRICK SIDE WALLS AND CEILING 
 
 PLASTERED AND PAINTED WHITE. 
 
624 BULLETIN NO. 84. [February, 
 
 If the quality of the goods is thoroughly acceptable and the 
 consumer knows that the products are made in a sanitary manner 
 and that their quality can always be depended upon, there will be 
 no difficulty in securing- a ready market at an advanced price. 
 
 The practical question then is, "What can be done to develop 
 the dairy market ? " As an answer to this the following is offered : 
 
 First and foremost produce a high class article. 
 
 Put up dairy products in such a manner that the consumer will 
 get the original package. 
 
 Standardize and sell by grade and brand. Practice honesty 
 and have grades exactly as represented. 
 
 Guarantee standards and invite inspection. 
 
 Publish the exact meaning of different grades and make people 
 intelligent by putting out literature freely to educate them. 
 
 All places where dairy products are produced or manufactured 
 should have standards of cleanliness and be open to inspection. 
 
 CLEAN MILK. 
 
 Milk free from dirt and in which the bacterial content is ex- 
 ceptionally small is essential for infants and invalids. A small 
 amount of this kind of milk is produced and sold at present and 
 the demand is constantly increasing as people learn of its advan- 
 tages. There is no secret connected with the production of such 
 milk. Cleanliness in every operation from first to last and thor- 
 ough cooling as soon as drawn are the only requisites. The result 
 is nothing more nor less than simply clean milk. 
 
 In the production of such milk all of the essentials mentioned 
 in this bulletin in regard to the care of the cows, stables, utensils, 
 and milk must be strictly followed. Before milking, the udders of 
 the cows are always washed whether they appear soiled or not and 
 the milkers put on clean suits kept for the purpose. As soon as 
 cooled the milk is standardized, to whatever per cent, of butter-fat 
 it is guaranteed to contain, and immediately bottled, which pre- 
 vents any further contamination taking place until it reaches the 
 consumer. As soon as bottled it is either packed in ice or placed 
 
J 93-] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 625 
 
 CUT 41. MILK BOTTLES AND DAIRY UTENSILS ARE WASHED AND RINSED IN SINK ON LEFT, THEN 
 PLACED IN BRICK STERILIZER ON RIGHT, DOOR CLOSED AND LIVE STEAM TURNED IN FOR 20 MINUTES. 
 
 CUT 42. MILK BOTTLING ROOM. A SMALL ROOM WITH CEMENT FLOOR; EVERYTHING KEPT NEAT AND CLEAN. 
 
6z6 
 
 BULLETIN NO. 84. 
 
 [February, 
 
 tn fi 
 
 a * 
 
 is 
 
 ij & 
 
 5 a 
 
 J H 
 
 h x 
 
 H W 
 
 C b 
 H O 
 
 S s 
 
 H < 
 ' 
 
IQ03-] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 627 
 
628 
 
 BULLETIN NO. 
 
 [February \ 
 
1903.1 DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 629 
 
 in ice water to keep it at a low temperature until ready for delivery. 
 
 This careful method of producing- milk reduces the contami- 
 nation to a minimum and the sudden cooling- to so low a tempera- 
 ture almost entirely prevents the further development of the few 
 bacteria that g-ained access to it, thus insuring 1 at all times a milk 
 of low bacterial content which is so essential for infants and inva- 
 lids and has been the means of saving many lives. 
 
 In the production of such milk as above described is a promis- 
 ing- field for financial gain which is as yet almost wholly undevel- 
 oped, for there are but few cities in the state where milk of this 
 character can be obtained; while after people learn of its advan- 
 tage there is an increasing- demand for it at an advanced price. In 
 some places it sells as hig-h as twelve cents a quart. 
 
 Instances are known where a quart of this kind of milk was 
 shipped a long- distance daily by express for feeding- an infant and 
 cost the consumer thirty-five cents a quart. 
 
 REFRESHMENTS SERVED IN DAIRY BARN. 
 
 At the meeting- of the Illinois State Dairymen's Association 
 held recently at the Colleg-e of Agriculture, refreshments were 
 served in the dairy barn. The object being- to impress upon the 
 dairymen of the state the fact that dairy barns are places where 
 human food is produced and that they should therefore be fit 
 places in which to prepare and eat food as well. 
 
 The following- are extracts from toasts made on that occasion : 
 
 WHY NOT? 
 
 Mr. H. B. Gurler, DeKalb, Illinois. 
 
 "Why not have this time together in the cow stable when it is in such con- 
 dition that there is nothing objectionable, and why not elevate the whole dairy 
 business? Now we cannot get up to the standards that they have here all at 
 once, but we can go gradually step by step until we reach this point until the 
 stable is in fit condition in which to prepare the food we eat. There is no article 
 of food that will absorb impurities quicker than milk. 
 ******* 
 
 "I cannot say half that I feel along this line. This great improvement is a 
 gratification to me. I am proud of it. It shows that we are developing and it 
 shows the practicability of this work." 
 
 CAGED. 
 
 Dr. T. J. Burrill, Vice-President, University of Illinois. 
 
 * * * * * * 
 
 "I do not know that these good housewives of ours are doing unnecessary 
 things in keeping the rooms, tables, etc., clean, but after all in a great many in- 
 stances we are leaving the things undone toward cleanliness that we ought to 
 
630 
 
 BULLETIN NO. 84. 
 
 [February, 
 
1903.] DAIRY CONDITIONS AND SUGGESTIONS FOR THEIR IMPROVEMENT. 63! 
 
 look after. Now I take it that this is the first time in American history that 
 luncheon has been served with such attendants on either side. If we can have 
 our milk free from taint, as it ought to be, the barn will be this kind of a place. 
 I do not know that we shall have set the fashion of making the cow barn the din- 
 ing room, but I do believe tliat we have come to the time when the product from 
 the cow stable shall be fit for the dining room." 
 
 BOOM AT THE TOP. 
 
 Prof. E. Davenport, Dean, College of Agriculture. 
 
 "Really there is nothing remarkable about this matter after all. I noticed as 
 people came in that some of them grinned a little out of the corner of their eye 
 a few turned up their noses, and some looked as unconcerned as if they had done 
 this a hundred times before. 
 
 "I submit the proposition that any place that is fit for the manufacture of 
 food ought to be a fit place in which to eat it. Now in all of this talk about 
 'room at the top' there is no question about it in this business. I am bound to 
 say that in my opinion none of us has commenced to realize the upper limit of 
 the dairy business. 
 ******* 
 
 "All this business needs is that we stick to it with a determination to reach 
 the top. There is too much bad butter there is too much filthy milk. I hope that 
 Illinois will take the lead in getting near the top in this business. 
 '******* 
 
 "There are more people than there used to be more people to spend mon- 
 ey let the dairymen get a little of this money that men are spending so lavishly." 
 
INDEX. 
 
 Addams, Jane 288 
 
 Alfalfa, bacteria, inoculation with. . 315 
 
 Field experiments 326 
 
 Fixation of nitrogen in 342 
 
 Growth of, directions for 347 
 
 Effect of nitrogen, phosphorus, 
 
 and potassium on 322 
 
 Hay, how cured 332, 333, 335, 336 
 
 On Illinois soils 311 
 
 Plot experiments, plan of 327 
 
 Pot culture experiments 312 
 
 American trotter 26 
 
 Ammoniacal copper carbonate solu- 
 tion 186 
 
 Method of preparation 186 
 
 Apples, bitter rot of 351-366 
 
 Appearance of 365 
 
 Canker 356 
 
 Dissemination of 365 
 
 Gleosporium stage 198 
 
 Gnomoniopsis stage 206 
 
 Losses caused by 365 
 
 Mummies 354 
 
 Prevention of 357, 366 
 
 Black rot ' 192 
 
 Blotch 190 
 
 Brown rot 190 
 
 California wash on for San Jose 
 
 Scale 248, 251, 252, 253 
 
 Kerosene emulsion on. . . .'. 
 
 482, 484, 487, 493 
 
 Oregon wash on 256, 261 
 
 Scab of 109 
 
 Bibliography 126 
 
 Fusicladium stage 113 
 
 Illustrations, explanation of. . . . 137 
 
 Tnj ury from no 
 
 Prevention of 112 
 
 Venturia stage 121 
 
 Apple trees, canker of 225-239 
 
 Inj ury to 232 
 
 Prevention 234 
 
 See San Jose Scale. 
 Baby beef. See Cattle, market 
 classes and grades of 
 
 Baker. I. O 73 
 
 Baldwin, T. A 46 
 
 Beagley, J. H 43 
 
 Beal, A. C 503 
 
 Beef cattle. See Cattle, market 
 
 classes and grades of 
 Bill-bug, blue grass. See Bill-bug. 
 
 little brown 
 Clay-colored, descriptive notes... 451 
 
 Injury to corn 443, 446, 447, 450 
 
 Life history 446, 450 
 
 Little brown, injury to corn. . . . 441 
 
 Life history 438, 442 
 
 Bill-bugs, corn in Illinois 435-461 
 
 Injury to corn 435, 436, 437 
 
 See also under Sphcnopherus. 
 
 Life history 436 
 
 Measures against 436, 437 
 
 Recent bibliography 457-461 
 
 Blair, J. C. 351 
 
 Bordeaux mixture 176 
 
 Method of preparation 180 
 
 Details in 184 
 
 Mixing outfits for 181 
 
 Burrill, T. J 351 
 
 Bus horses, description of 23 
 
 Butcher stock. See Cattle, market 
 classes and grades of 
 
 Cabbage worms, hellebore for 10 
 
 Cab horses, description of 23 
 
 California and Oregon washes for 
 
 San. Jose Scale 
 As affected by water sprays and 
 
 rains 243, 246, 264 
 
 Comparison of respective values. 261 
 Effectiveness and expense as com- 
 pared with other insecticides.. 
 
 . . 264, 267 
 
 Experimental details California 
 
 wash .' 248. 2^ 
 
 Oregon wash 256-261 
 
 Field use of California wash 1901- 
 
 '02 488-492 
 
 Formula for California wash.... 489 
 General results of experiments 
 
 with California wash 255 
 
 Insecticide effect of 262, 267 
 
 Practical conclusions concerning. 263 
 
 Preparation of 246, 489 
 
 Superiority of California wash. 492-493 
 
 Tent exoeriment with 262 
 
 Use in the east 242 
 
 In Illinois 242-268 
 
 In Pacific states 241 
 
 Calves, average daily ration fed to. . 272 
 Cattle, market classes and grades of. 367 
 
 Index of same 369 
 
 Cattle, market and slaughter tests 
 
 of 558-562 
 
 Celery, brief notes on culture i r 
 
 Methods of storing 16 
 
 Cherry, effect of kerosene emulsion 
 on for San Jose Scale 485. 488 
 
634 
 
 BULLETIN NO. 84 
 
 [November, 
 
 Chester, E. E 55 
 
 Classes of sprav mixtures, how di- 
 vided 158 
 
 Clay, Robison & Co 544 
 
 Clinton, George P 109, 189, 354 
 
 Coach horses 19 
 
 Condensing factories agents in rais- 
 ing milk standard 584 
 
 Cooke, Elizabeth 289 
 
 Coolidge, J. H 55 
 
 ' Corn and clover hay ration effect- 
 ive for beef production 557 
 
 Corn bill-bugs in Illinois. See un- 
 der Bill-bugs and Spheno- 
 *>horus. 
 
 Corn breeding, methods of 525-539 
 
 Corn composition, improvement of. . 531 
 
 High oil 531, 534 
 
 High protein 531, 534 
 
 Performance records 536 
 
 Physical characteristics of 35, 37 
 
 Standard varieties for Illinois 
 
 Boone County White 54 
 
 Golden Eagle 43 
 
 Iowa Silver Mine 43 
 
 Learning 48 
 
 Reid's Yellow Dent 40 
 
 Riley's Favorite 46 
 
 White Superior 46 
 
 Cows, individual records of ....'.... 104 
 Profitable standard of production. 104 
 
 Proper feeding of 608 
 
 Cream, cost of on butter-fat basis. . 308 
 
 Creamery, location of 608 
 
 Crops other than corn required to 
 
 supplement silage 280 
 
 Cultivator, narrow tooth 8 
 
 Cutters and canners. See Cattle, 
 market classes and grades of 
 
 Cy perns strigosus 446, 453, 454 
 
 Dairy conditions, investigations of. 284 
 Suggestions for improvement. 577-631 
 Dairy cows, differences in the value 
 
 of 95-io8 
 
 Dairy products, commercial value 
 
 of 579 
 
 Dairy utensils, care of 607 
 
 Dallenbach, W. C 545 
 
 Davenport, E 17 
 
 Distillers. See Cattle, market classes 
 and grades of 
 
 Draft horse, description of. 24 
 
 Dressed beef cattle. See Cattle 
 market classes and grades of 
 
 Dungan, W. S 54 
 
 Earth roads 73 
 
 Administration 88 
 
 Cash vs. labor tax 89 
 
 Contract system 90 
 
 Construction of 74 
 
 Crown 80 
 
 Drainage 75 
 
 Surface 80 
 
 /Tile 76 
 
 Embankments, how built 75 
 
 Grades 75 
 
 Location, points to be considered 74 
 
 Maintenance of 82 
 
 Pathmaster for 92 
 
 Elements of plant food 313 
 
 Erf, Oscar ' 297 
 
 Experiment in individual differ- 
 ences, value dairy cows 97 
 
 How fed 99 
 
 Export cattle. See Cattle, market 
 
 classes and grades of 
 Feeding experiments, conditions sur- 
 rounding 546, 547 
 
 Plan of 270 
 
 Results of feeding different ra- 
 tions 272 
 
 Feeding steers, method of 548, 550 
 
 Feed lots, comfortable, important in 
 
 fattening steers 551 
 
 Condition of, affecting gains 551 
 
 Location of 547 
 
 Feeds supplementary to corn for 
 
 fattening steers 541-57^ 
 
 Financial aspect of 563 
 
 Food stuffs and rations 547 
 
 Forbes, S. A 241, 265, 435, 463 
 
 Formalin treatment to prevent oat 
 
 smut 66 
 
 Cost 67 
 
 Result of 67 
 
 Fraser, Wilber J 95, 283, 577 
 
 Fumigation with hydrocyanic gas. 
 See orchard fumigation 
 
 Fungus, description of 159 
 
 Funk, E. D 269 
 
 Gamasidffi 438 
 
 Garden, The farmers' 1-16 
 
 Labor on 13 
 
 Products of 13-15 
 
 Profits from 16 
 
 Glucose Sugar Refining Company. . 526 
 
 Goodwin, W. R. Jr 344 
 
 Grindley, H. S 288 
 
 Haines, C. A 343 
 
 Hasselbring, Heinrich .225, 354 
 
 Hedges, care of. See earth roads, 
 
 maintenance 
 
 Hellebore, application of, for cab- 
 bage worms 10 
 
 Highway commissioner, office of... 92 
 
 Hopkins, Cyril G 311, 525 
 
 Horses, Class i. Road, carriage, 
 
 and coach 19 
 
 Class 2, cab 23 
 
 Class 3. bus 23 
 
1903. J 
 
 INDEX. 
 
 635 
 
 Class 4, draft ...... 24 
 
 . Class 5, American trotter. . . 26 
 Market classes, fixed on utility. 19 
 
 Not continuous 19 
 
 Miscellaneous 26 
 
 Production of by classes 18 
 
 "Unclassed" 17 
 
 Hydrocyanic acid gas for San Jose 
 scale. See under orchard fumi- 
 gation 
 
 Illinois creamery, prosperous 610 
 
 Illinois Seed Corn Breeders' Asso- 
 ciation, constitution of 55 
 
 Irwin, John 566 
 
 Kerosene emulsion, cost of orch- 
 ard treatment with, for San 
 
 Jose scale 482 
 
 On various fruit trees for San Jose 
 
 scale 481-488 
 
 Laws affecting milk standard 293 
 
 Learning, J. S 48 
 
 Lice on steers, spraying for 550 
 
 Lime, sulphur and blue vitriol for 
 
 San Jose scale. See Oregon wash 
 Sulphur and salt for San Jose 
 scale. See California wash 
 
 Lloyd, J. W i 
 
 Location for dairy barn 585 
 
 McMahan, H. F 54 
 
 Market classifications of cattle, im- 
 portance of 370 
 
 Market conditions regarding butter 
 
 and cheese 619 
 
 Market quotations of cattle 367 
 
 Manure from silage convenient to 
 
 handle 278 
 
 Marker, home made for vegetable 
 
 gardening 5 
 
 Maurer, J. E 566 
 
 Milk, care of 606 
 
 "Clarified" 298 
 
 Cleanliness in handling 593 
 
 Collecting samples of for analysis 288 
 
 Composite sample test 106 
 
 Apparatus for 107 
 
 Composition of 286 
 
 Food value of 286 
 
 Millet injured by clay-colored bill- 
 bug 445 
 
 Mumford. Herbert W 269, 367, 541 
 
 Nitrogen and bacteria, effect of.... 321 
 Added to soil increases growth. . . 316 
 
 Atmospheric, fixation of 337-339 
 
 Notes on steer feeding experiment. . 587 
 Nummvloria discrcta. See Apple- 
 trees canker of 
 Oat smut, amount of in different 
 
 varieties 59 
 
 Nature of 59 
 
 Orchard fumigation 464 
 
 At Sparta 470-474 
 
 At Richview 474-479 
 
 Cost 479, 493 
 
 Equipment 467 
 
 Operation 468 
 
 Restrictions in application 492 
 
 Insecticide treatment of 463 
 
 Experience with kerosene emul- 
 sion in 481-488 
 
 Treatment of, with whale-oil soap 480 
 
 Paris Green 170 
 
 Allowable limi' of uncombined ar- 
 
 senious oxid 174 
 
 Ammonia, color, and microscopic 
 
 tests 171, 172 
 
 Commercial substitutes for 176 
 
 Effect of addition of lime 175 
 
 Objections to use of 175 
 
 Requirements of 175 
 
 Substitutes for 176 
 
 Pathmaster, office of 92 
 
 Peach, California wash on for San 
 
 Jose Scale 251, 255, 481, 488 
 
 Effect of kerosene emulsion on. . 
 
 482, 484, 485, 486, 403 
 
 Whale-oil soap on 242, 493 
 
 Kerosene sprays on 242 
 
 Oregon wash on 259, 260 
 
 Pear, kerosene emulsion on, for San 
 Jose Scale. 482. 483, 486, 487, 488, 493 
 
 Perry, H. B 43 
 
 Petroleum crude, for San Jose scale 464 
 
 Phosphorus, effect on alfalfa 321 
 
 Phragmitcs communis 444 
 
 Pigs, a factor in economical pro- 
 duction of beef 278 
 
 Following calves on silage 273 
 
 Following steers, gains in weight 553 
 Plum, California wash on for San 
 
 Jose Scale 481 
 
 Effect of kerosene sprays on .... 242 
 Whale-oil soap solution on.... 242 
 Potassium, effect of on yield of hay. 322 
 Quince, kerosene emulsion on for 
 
 San Jose scale 488 
 
 Rations fed to Hereford and grade 
 
 Shorthorn calves 271 
 
 Reid, James L 40 
 
 Rhoades, A. C 40 
 
 Riley, James 46 
 
 Road administration 88 
 
 Advantage of good 87 
 
 Earth 73 
 
 Sand 86 
 
 Taxes 89 
 
 Wasted 92 
 
 Root crops, method of storing 16 
 
 Root tubercles, abundance of 332 
 
 Sammis, J. L 290 
 
 San Jose scale, detachment of, by 
 rain and water sprays 243-263 
 
636 
 
 BULLETIN NO. 84 
 
 [November, 1903. 
 
 Experimental use of California 
 
 and Oregon washes for 241-268 
 
 Field use of same 488-493 
 
 See also under California and 
 Oregon fumigation for. See un- 
 der Orchard fumigation spon- 
 taneous death of 243 
 
 Winter application for, cost, 
 
 safety, etc 492 
 
 Schwarzschild & Sulzberger Co.... 566 
 
 Scirpus fluviatilis 444, 45 
 
 Seed corn 29 
 
 Chemical selection of 528 
 
 How to grow. . , 33 
 
 Pedigree 31 
 
 Physical selection of 527 
 
 Uniformity 29 
 
 Vitality 3 
 
 Setaria 445 
 
 Shamel, A. D 29, 57 
 
 Shelter for calves and pigs 270 
 
 Reasonably warm, economical.... 271 
 Shipping steers. See Cattle, market 
 
 classes and grades of 
 Silage and shock corn, relative mer- 
 its of 269 
 
 Silage fed steers meat producers... 278 
 
 Siloing corn 278 
 
 Simple solution spray mixtures.... 167 
 
 Simpson, R. A 355 
 
 Snout-beetles. See Bill-bugs 
 Soil, effect of lime and phosphorus 
 
 upon 332 
 
 Sperry, P. R 46 
 
 Sphenophorus cariosus, description 
 
 of larva 455 
 
 Life history 454 
 
 Taken on corn 453 
 
 Ochrcus. See Bill-bug, clay col- 
 ored 
 
 Parvulus :. .43?, 456 
 
 See also Bill-bug, little brown 
 
 Pcrtinax 449 
 
 Injury to corn 452 
 
 Life history 453 
 
 Placidus, injuries and life his- 
 tory 442 
 
 Robushts. destructive in south... 456 
 Scoparhis, taken on corn and grass 456 
 Sculptilis. injuries to corn in other 
 
 states than Illinois 456 
 
 Taken on timothy 456 
 
 7,ea>. See Sphenophorus sculp- 
 
 tilis 
 Spraying, agitators, description of. 162 
 
 Importance of 158 
 
 Mixtures, physical properties of. . 162 
 Stags. See Cattle, market classes 
 and grades of 
 
 Standard milk and cream 283-206 
 
 Standardization of cream 305 
 
 Apparatus 305 
 
 Milk and cream 297-309 
 
 Methods . . . '. 298 
 
 Standardizing milk and cream. .294-297 
 
 With skim-milk 302 
 
 With whole-milk 303 
 
 Standards in sale of milk 287 
 
 Steers, market and slaughter tests of 558 
 Methods of feeding and market- 
 ing 542 
 
 Stockers and feeders. See Cattle, 
 market classes and grades of 
 
 Storment, W. P 355 
 
 Striped cucumber beetle, methods of 
 
 combating 10 
 
 Stubenrauch, A. V 157 
 
 Texas and western range. See Cat- 
 tle, market classes and grades of 
 Tomatoes, forcing 
 
 Benching 508 
 
 Diseases 513 
 
 Fertilizers 508 
 
 Green houses for 504 
 
 Handling small plants 505 
 
 Insects 512 
 
 Market for 523 
 
 Midwinter crop 516 
 
 Pollination 509 
 
 Soil 505, 508 
 
 Spring crop 520 
 
 Temperature 508 
 
 Training 10, 509 
 
 Varieties 518, 523 
 
 Watering 509 
 
 Yield 513, 515 
 
 Treatment oats for smut 57-72 
 
 Cost 64 
 
 Hot water 63 
 
 Precautions 63 
 
 Typha latifolia 452 
 
 Value of dairy cows, individual dif- 
 ferences 95-108 
 
 Veal calves. See Cattle, market 
 
 classes and grades of 
 Varieties corn adapted to Illinois 
 
 conditions ..... ~. 37 
 
 Vegetables, list of varieties for 
 
 farmers garden 2-4 
 
 Von Schrenk, Herman 355 
 
 Warner, F. A 55 
 
 W'eather, effects of on feeding silage 278 
 
 Weight of cows 103 
 
 Weight of steers, fed on silage. . . . 274 
 
 fed shock corn 274 
 
 Whale-oil soap for San Jose scale. . 
 
 464, 480, 487, 493 
 
 Cost and effectiveness 
 
 267, 480, 481, 493 
 
 Yield of silage per acre 271 
 
 Shock com per acre 271 
 

 
 I.Ji " >^ > .- 
 
 fc O&&& Vf 
 
 I 
 
 
 sffm<& 
 
 &n** 
 
 , 
 
 i&to *& 
 S,wi.4M , 
 
 s 
 
rWF ctr 
 
 ^i. W^sSHf 
 
 J L ' w^fSfr 3 * 5 n 
 
 
 
 
UNIVERSITY OF ILLINOIS-l ", 
 
 711 RR .....