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 1 
 
 
UNIVERSITY OF ILLINOIS 
 
 Agricultural Experiment Station 
 
 BULLETIN No. 140 
 
 DAIRY SUGGESTIONS FROM EUROPEAN 
 
 CONDITIONS AS SEEN IN THE 
 
 BRITISH ISLES, HOLLAND 
 
 AND DENMARK 
 
 BY WILBER J. FRASER AND ROYDEN E. BRAND 
 
 URBANA, ILLINOIS, OCTOBER, 1909 
 
SUMMARY OF BULLETIN No. 140 
 
 1. Dairying in England is confined largely to the production of milk by 
 milking Short-Horns. The greater portion of the milk is used for direct con- 
 sumption, most of the remainder being converted into sweet cream butter- in 
 farm dairies. Page 462 
 
 2. Dairying in Ireland is limited almost exclusively to milking dual purpose 
 cows thru the summer. Page 469 
 
 3. Dairying in Scotland is primarily confined to the making of cheese in 
 the farm dairy. The excellence of the producing Ayrshire and the high quality 
 of the cheese are the points of interest to American dairymen. Page 472 
 
 4. British Agricultural Shows are conducted for the sole purpose of stimu- 
 lating interest in agriculture. Page 481 
 
 5. Dairying in Holland is a grass and hay proposition. Their dairy cattle 
 have a great capacity for roughage, which, with but a small amount of oil cake, 
 enables them to produce, economically, a large amount of milk. Cheese is the 
 main dairy product, and is made both on the farm and in cooperative factories. 
 Some butter is also made in these factories. Page 485 
 
 6. Dairying in Denmark is the chief occupation of the people. It is con- 
 ducted in a more intensive manner than in any other country in the world. 
 Dairy cows of high efficiency produce milk which is made into butter of excel- 
 lent quality in cooperative creameries. Page 503 
 
 7. Final conclusions. The uniformly high quality of the dairy cattle, 
 their economical feeding, and the care taken of them and their products 
 were the conspicuous things, and as these four points are the essentials of 
 dairying, the American dairymen can and should learn lessons from the 
 dairymen of Ayrshire, Holland and Denmark. In all the dairy districts 
 visited these points stood out prominently, and need to be emphasized in 
 American dairying. Page 521 
 
 460 
 
DAIRY SUGGESTIONS FROM EUROPEAN 
 
 CONDITIONS AS SEEN IN THE 
 
 BRITISH ISLES, HOLLAND 
 
 AND DENMARK* 
 
 BY WILBER J, FRASER, CHIEF IN DAIRY HUSBANDRY 
 AND ROYDEN E. BRAND, ASSISTANT IN DAIRY HUSBANDRY 
 
 A study of the dairy conditions of Illinois shows conclusively 
 that the dairymen are not getting the profits they should from the 
 money and labor invested in the business of producing milk. Since 
 there are dairy sections in Europe where they are feeding American 
 grown grain to their cows and producing dairy products which are 
 sold on European markets in competition with ours, it is important 
 for the American dairymen to know what is wrong with our methods, 
 and the details of the system that permits profitable dairying on land 
 worth from five to ten times as much as that in the Central West. 
 
 This bulletin is the result of a summer spent in making a detailed 
 study of the methods employed in the production of milk on the farms 
 of the intensive dairy countries of Great Britain, Holland, and Den- 
 mark. The main purpose in the study was to look for points in which 
 European dairymen excel. This was a second visit for the Chief in 
 Dairy Husbandry, who eight years before noted the important features 
 at that time, and the observations of the first visit, coupled with the 
 more mature and deliberate opinions of the second, are herewith com- 
 piled. While many of the foreign conditions are, of course, vastly 
 different from ours, and we cannot copy all of their methods directly, 
 the underlying principles of dairying are the same the world over, and 
 the high points of their success are uniformly good cows, economical 
 feeding and care, and sanitary methods, resulting in dairy products of 
 high quality. The observance or non-observance of these points make 
 the difference between success and failure, and are of vital importance 
 to all American dairymen. 
 
 *The cuts for this bulletin were made from photos taken by the authors. 
 
 461 
 
462 
 
 BULLETIN No. 140 
 
 [October, 
 
 DAIRYING IN THE BRITISH ISLES 
 
 ENGLAND 
 
 In England the greater part 
 of the land is owned by noble- 
 men, who care quite as much 
 for beauty as for profit, in 
 consequence of which great 
 attention is paid to the artistic 
 appearance of the farms, and 
 much pride is taken in keeping 
 everything neat and orderly. 
 No fence corners or hedge 
 rows are left to grow up with 
 weeds, nor machinery allowed to stand in the fields. England certainly 
 possesses a charm that is all her own. The larger portion of the country 
 is in grass, and neatly trimmed hedges divide the beautiful, undulating 
 pastures and meadows into small fields, where numerous clumps of 
 trees are allowed to grow. Covering the whole country is a network of 
 winding macadamized roads lined on both sides with hedge rows and 
 trees, and leading thru the fields in every direction are foot paths. The 
 heather- covered hills, vine-clad cottages, and cattle dotting the pas- 
 tures, make a beautiful picture, not soon forgotten. 
 
 RURAL ENGLAND. 
 
 A TYPICAL ENGLISH LANDSCAPE. MILKING SHORT-HORNS AT PASTURE. 
 
 FARM MANAGEMENT 
 
 The farms vary in size from fifty to three hundred and fifty 
 acres, averaging about one hundred and twenty acres, and rent for 
 from $2.50 to $10 per acre, depending upon the soil. Their valuation 
 is considered to be thirty times the rental. These farms are often 
 rented by the same family from generation to generation, and it is this 
 stability which makes the English farmer such a successful breeder of 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 463 
 
 live stock. The English renter must not be confused with the European 
 peasant; he is usually a well-to-do and well-educated man, comfort- 
 ably situated, contented with his lot,, and his heart is in his work. 
 
 Climatic conditions affect the crops grown, and while there is 
 more uniformity of temperature, there being neither intense heat nor 
 cold, yet very little corn can be raised. On the other hand, grass 
 grows abundantly, as the rainfall is plentiful and well distributed, and 
 
 for this reason the greater 
 
 part of the country is in pas- 
 ture or meadow, only a com- 
 paratively small portion being 
 under cultivation. There is 
 also a growing tendency to 
 have more pasture and less 
 tillable land, owing to the diffi- 
 culty with which labor is ob- 
 tained. Good permanent grass 
 land is higher priced than ara- 
 ble land. Agricultural condi- 
 tions vary in England, as in 
 other countries, and it natur- HEAVY ENGLISH CART COMMONLY USED ON 
 ally follows that one section THE DAIRY FARMS AND FOR DELIVERING 
 differs from another. MILK - 
 
 Usually, grass seed is put in with oats or wheat and always pas- 
 tured after the grain is cut. A large number of grasses are sown to- 
 gether, as the grasses adapted to the soil will thrive best. A favorite 
 mixture consists of meadow and tall fescue, perennial rye grass, tim- 
 othy, cock's foot, sweet vernal, and red, white, and alsike clover. Pas- 
 tures that have been down some time either run to weeds or establish 
 themselves. The chief difficulty is to have the ground firm, and the 
 tramping of stock does much good if the ground is not too wet. The 
 pastures should be cared for by careful stocking, to prevent coarse 
 grasses from seeding and running out the smaller grasses. If the 
 coarse grasses predominate, 
 the pasture then becomes open 
 in the bottom. Pasturing a 
 mixture of stock is best, as 
 they prefer different grasses. 
 Favorite English sayings are: 
 "Never interfere with a good 
 pasture when once it is estab- 
 lished," and "Any laborer can 
 
 ENGLISH FARM AT HAY BARRACKS. 
 
 look after arable land, but it 
 requires a master to look after 
 grass land." 
 
 Oats, wheat, barley and rye are the grains commonly raised. 
 These are harvested by cutting a swath around the field with a cradle 
 and then using a self-binder as in this country. The crops which are 
 cultivated while growing are mostly roots. Mangels are grown ex- 
 
464 
 
 BULLETIN No. 140 
 
 [October, 
 
 tensively for stock feeding and these commonly yield from twenty-five 
 to thirty tons per acre. 
 
 The carts, wagons, tools and implements used by the English 
 farmers seem very crude and clumsy compared with those in the 
 United States, but on the other hand, they are more substantial and 
 much better made. The English farmers are fast seeing the con- 
 venience and advantage of our 
 machinery, and are not only 
 using much that is made in the 
 United States and Canada, but 
 are designing and manufactur- 
 ing implements quite like our 
 own. English Agriculturalists 
 freely admit that they have 
 learned much from Americans, 
 about improving and develop- 
 
 SHIRE MARES GENERALLY USED ON THE 
 FARMS OF ENGLAND. 
 
 ing farm machinery. 
 
 LIVE STOCK 
 
 The Englishman is a lover of fine stock, and as a rule has a much 
 better quality than is seen in this country. The horses used on the 
 farms are largely Shires. Being of the heavy draft type, they are fre- 
 quently used singly, and very seldom does one man drive more than 
 two horses at a time on the farms. 
 
 HERD OF DAIRY SHORT-HORNS WHICH HAS BEEN BRED ALMOST ENTIRELY FOR MILK 
 PRODUCTION FOR TWELVE YEARS. AVERAGE PRODUCTION 6000 POUNDS MILK PER 
 COW PER YEAR. WHITE COW STANDING PRODUCED 7000 POUNDS MILK WITH FIRST 
 CALF, AND OVER 11,000 POUNDS LAST YEAR. AVERAGE TEST 3.8 PERCENT FAT. 
 
 Nearly all the cattle seen in England are Short-Horns, with now 
 and then a few Herefords, Devons and Jerseys. Most of the milk of 
 England is produced by milking Short-Horns. Several excellent 
 breeders of Dairy Short-Horns are breeding for milk alone, paying no 
 attention to beef. In this way two classes of Short-Horns are being 
 developed that are almost as different as Holstein-Friesians and Aber- 
 deen Angus. 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 465 
 
 FEED AND CARE 
 
 It is estimated that on good land it requires from 2^ to 3 acres to 
 keep a cow a year. The cows are turned to pasture about the middle 
 of May, and the time at which 
 they are taken off in the fall 
 varies from October 1 to No- 
 vember 1, depending upon the 
 season. Cows are not soiled, and 
 pasture grass is generally de- 
 pended upon to furnish the en- 
 tire feed for the summer. When 
 this is done, it requires about 
 two acres of pasture per cow. 
 This will support the cows un- 
 til the first of August, when RED POLLED cows COMMON IN EASTERN 
 they are then turned on the ENGLAND. 
 
 aftermath in the meadow, and 
 
 from this time on changed back and forth from the pasture to the 
 meadow. Grain is seldom fed to cows on pasture, until after the first 
 of August, when a small amount of cotton seed cake is fed to many of 
 the best milkers. Ordinarily, the winter ration for dairy cows con- 
 sists of 40 to 70 pounds of 
 roots; 15 pounds of straw; 7 
 pounds of hay ; and 8 pounds 
 mixed meal and cake. The 
 roughage is fed three times a 
 day and the grain twice, the 
 grain being fed according to 
 the milk flow, and is cut off 
 
 entirely when the cow is dry. 
 JERSEYS AT PASTURE. SEEN ONLY OCCASION- 
 ALLY IN ENGLAND. 
 
 At the Agricultural Shows 
 there were numerous and ex- 
 tensive exhibits of condiments 
 and condition powders for 
 stock. Talking with stockmen 
 on the farms, it was learned 
 that there is an enormous 
 amount of these materials fed 
 in England. It would seem 
 from this that English stock- 
 men, like many Americans, 
 over-estimate the value of 
 these preparations. 
 
 As straw is valuable for 
 fodder, only a sufficient 
 amount is used for bedding 
 
 DAIRY SHORT-HORN THAT TRACES TO VOL- 
 UME. I. OF HERD BOOK. 
 
466 
 
 BULLETIN No. 140 
 
 [October, 
 
 to take the rough edges off the cobble stones or brick with which the 
 stable floor is paved. A noticeable feature is the care taken of manure. 
 
 The best farmers have sheds 
 under which it is kept to avoid 
 waste. The barn yards are 
 paved with cobble stones to 
 keep the cows out of the mud. 
 During the summer, cows 
 obtain their water from water 
 holes, brooks, and tile drains. 
 In winter they are watered 
 from a trough in the yard, the 
 
 ENGLISH LABORER'S COTTAGE. water never being warmed, as 
 
 the winters are not severe. 
 
 FARM BUILDINGS 
 
 The buildings on the farms are substantial, usually being con- 
 structed of stone or brick, and having slate or tile roofs. The houses 
 are comfortable, and much attention is given to neat and artistic plant- 
 ings around the homes. Our farmers have much to learn from their 
 English cousins in this respect. 
 
 CITY MILK SUPPLY 
 
 England, with no greater area than Illinois, has a population 
 nearly half as great as that of the United States, and the question of 
 supplying this enormous num- 
 ber of people with fresh milk 
 is a problem of magnitude. 
 
 In small towns, milk is de- 
 livered warm from the cow, 
 twice a day. In the large cities 
 it must be cooled to stand 
 shipping and the unavoidable 
 delay in delivery. As the cli- 
 mate is cool, it is not as neces- 
 sary to have the milk chilled 
 to a low temperature during 
 the summer as it is in the 
 States. The customary price 
 to the farmer is $1.40 per 100 
 pounds for the summer six 
 months, and $1.60 for the 
 winter six months, making an c 
 
 f rt.1 er\ inn DAIRY SHORT-HORN PRIZE WINNERS AT THE 
 
 average of $1.50 per 100 ROYAL SHOW. 
 
 pounds, after the freight is 
 
 paid. 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 467 
 
 An example is cited of a dairy company distributing milk, one of 
 the most extensive in Manchester, owned and operated by Mr. Hail- 
 wood. He started in the business while young, and has developed a 
 retail trade until at the present 
 time he owns two farms, and 
 runs twenty one-horse delivery 
 carts and eight distributing 
 shops in the city of Manches- 
 ter where milk is sold by the 
 glass or quart. He rents a 
 double shop in the main part 
 of the city for $4,000 a year, 
 where he serves refreshments, 
 and employs twenty people. 
 He pays the laborers that 
 work inside his dairies, and 
 also those who deliver milk, 
 six dollars a week. 
 
 He buys from 20,000 to 
 
 30,000 pounds of milk a day, selling it at 6 cents a quart in summer and 
 7 cents in winter. Most of the milk is delivered in bulk and in pint and 
 quart buckets, none of the milk being bottled, with the exception of a 
 small amount which is pasteurized and sold in small-necked glass bot- 
 tles. He sells 50 percent cream in ten-ounce jars, at 12 cents. If the 
 jar is returned, 1 cent is refunded. 
 
 ClTY MILK SUPPLY DEPOT, SHOWING MILK 
 CHURNS AND DELIVERY CARTS. 
 
 DAIRY SHORT-HORNS. A SOURCE OF LONDON'S MILK SUPPLY. 
 
 Another" example of a dairy company supplying a city with milk 
 is a concern doing a high class business in one of the smaller cities. 
 It has as a depot an excellent two-story brick building with an attrac- 
 tive shop in front where milk is sold by the glass, or in larger quanti- 
 ties. The floors are of cement and the walls of white glazed brick. 
 One entire side of the building and a portion of the roof are of glass, 
 giving ample light in the second story, where most of the milk is 
 handled. A wash room for cleaning cans and dairy utensils is fitted 
 
468 BULLETIN No. 140 [October, 
 
 up with every needed appliance and a large boiler furnishes steam for 
 power and sterilizing. There is also a churn room where any milk or 
 cream that is left unsold is converted into butter. About 7,000 pounds 
 of milk are brought daily to this depot by the farmers in the vicinity. 
 The milk is filtered, pasteurized, and thoroly cooled, and is then ready 
 for the consumer, The twenty men employed in preparing and deliv- 
 ering the milk are required to wear white suits. The milk is delivered 
 with twenty push carts, each having a large can called a milk churn 
 swung between the wheels, and attached to the cart are also several 
 pails, some containing cream and others to be used in carrying milk 
 up the hills where it is too steep to push the cart. As the advantages 
 of thoroly cooling the milk are not appreciated, they incur the extra 
 labor and expense of having the milk delivered twice a day at the 
 depot and also to the customers. 
 
 England has practically no creameries or cheese factories. Nearly 
 all of the milk not used for direct consumption is made into butter or 
 cheese on the farm, by far the greater part being converted into sweet 
 cream butter. The excellent and uniform quality of the butter and 
 cheese used on the tables at hotels and in the homes of England is 
 everywhere noticeable. An Englishman would not think of serving 
 butter of as poor a quality as much of that found on the American 
 markets. 
 
 As the population of England is over seven times as dense as that 
 of Illinois, a large percentage of the milk produced is used for direct 
 consumption and most of the butter and cheese consumed has to be 
 imported from other countries. The United States is enjoying prac- 
 tically none of this trade. Denmark and Holland, by studying English 
 tastes and demands, have captured 'the greater part of the dairy im- 
 ports and are producing them on land worth from $500 to $1,000 an 
 acre. 
 
 DAIRY BUILDING ON LORD ROTHSCHILD'S 
 
 ESTATE. 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 469 
 
 IRELAND 
 
 Altho having the advantage of favorable natural conditions, the 
 Emerald Isle falls behind in agricultural progress, both as regards the 
 peasantry and the capability of the soil, and it naturally follows that 
 the dairy industry is on a par with the other agricultural operations. 
 Being directly influenced by the Gulf Stream, Ireland has a 
 climate which, moist in summer, moderate in winter, exposes almost 
 20,000,000 acres of land to a long growing season. The climate and 
 soil are especially adapted to the growing of pasture, hay and green 
 crops, and the unique natural advantages particularly adapt the coun- 
 try to dairying rather than 
 grain growing. The general 
 size of the farriis also lends 
 itself to the intensive methods, 
 which are practiced where 
 dairying is rightly conducted. 
 Yet, as was mentioned, the 
 agricultural conditions are in 
 some respects deplorable. This 
 is especially true of the more 
 densely populated region of 
 the South-west, where the 
 land is poor. 
 
 In the North of Ireland 
 there is much mixed farming, 
 while in the South nearly all of the land is in grass. In the North and 
 Central Eastern parts of Ireland the farms are small. The owners of 
 large estates divide up the land and rent it out in small amounts to 
 numerous tenants, many of these having not over twenty acres. 
 
 In striking contrast to the careful housing and care of the dairy 
 cattle in England and Scotland, Ireland practices, in many respects, 
 the loosest kind of dairy methods. Excepting near the larger cities, 
 where a constant supply of milk is required, the cows are generally 
 allowed to go dry in the fall when the pastures fail. During the win- 
 ter their only shelter may be an open shed. Many of the barns are 
 small and have no loft or hay room, thus necessitating stacking in a 
 moist climate where the hay rapidly deteriorates. In the southern 
 part, many of the cows are fed nothing but hay or straw thru the 
 winter. As the supply of these is often limited, Spring finds many of 
 the cows so badly emaciated and in so weak a condition that they can 
 scarcely get up alone, and it takes a month of fine pasture in the Spring 
 to put them in good condition to produce milk. This reduces the por- 
 
 IRISH FARMER'S COTTAGE. 
 
470 
 
 BULLETIN No. 140 
 
 [October, 
 
 tion of the year when the cows are producing anything like their max- 
 imum yield to about three or four months, which means that the earn- 
 ing power of the farm is run at full capacity for only one-third of the 
 time, and for the remaining portion of the year not only the stock, but 
 the labor, as well, is partially or wholly idle. There is certainly little 
 profit in this sort of dairying,, and its effects are detrimental to both 
 man and beast. To add to their folly, they attempt to make both milk 
 and beef from the same cattle, which are frequently scrubs and good 
 for neither purpose. Still, these are the conditions existing in a large 
 and exclusively milk producing district of Ireland, where the cattle 
 are descendants from the native stock which have been crossed with 
 the Short-Horns for many years, and bred for beef and milk, until now 
 they are almost a distinct breed. 
 
 IRISH LABORER'S COTTAGE. 
 
 The great problem is how to supply winter butter and keep the 
 English trade the year round. Cooperative creameries are doing much 
 to aid in this respect. Still the majority of farmers persist in the 
 "one-third year dairying" method. There are some good dairymen, 
 yet the POOT ones do not learn to profit by these examples and each 
 year the pastures are consumed with but comparatively small profit. 
 Many Irish dairymen, like so many American dairymen, do things the 
 easiest way, and in consequence reap the small end of the profit. 
 
 Notwithstanding the bad practices followed, Ireland has 800 
 creameries and exports about 140,000,000 pounds of butter a year, 
 which is valued at over $30,000,000. If Ireland could be awakened 
 to her natural advantages, breed efficient dairy cows and feed arid care 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 471 
 
 for them properly, she could easily be a great dairy country. Den- 
 mark, only one-third the size, and lacking the natural advantages of 
 soil and climate, exports over twice as much butter. 
 
 Like many Americans, the Irish dairyman is so exceedingly short 
 sighted that he cannot see that an extra yield of 2,000 pounds of milk, 
 worth $25 a year, in a single year will alone more than make up the 
 difference in the butcher's price between a special dairy cow and a 
 dual purpose cow at the end of her lifetime. 
 
 The slack methods followed by many dairymen in some parts of 
 Illinois are but little better than those in Ireland, and without im- 
 provement it must follow that we have a class of dairymen who are 
 merely existing in a country where the land is fertile and the market 
 for high grade dairy products good. 
 
 IRISH cow MARKET, DUBLIN. 
 
472 
 
 BULLETIN No. 140 
 
 [October, 
 
 SCOTLAND 
 
 The dairy region of Scotland is confined almost exclusively to 
 the southern part of the country, and this is the only section that will 
 be discussed. The general appearance of the country is much the 
 same as that of England, the larger portion being in grass, either pas- 
 ture or meadow, and the crops grown are also similar. It seems like 
 a mistake to till so little of the land, when compared with the more 
 intensive methods of Denmark, where nearly all of the land is under 
 cultivation. Yet grass grows so luxuriantly that it gives a fair return 
 per acre. 
 
 AT THE EDGE OF THE VILLAGE OF FENWICK, SCOTLAND- 
 
 FARM MANAGEMENT 
 
 The usual rotation is oats, oats, hay, hay, pasture for from five 
 to nine years. The methods of seeding, caring for the pastures, and 
 harvesting are much the same as have been described under England. 
 The farms vary in size from 60 to 300 acres, and some are as large as 
 1,000 acres, but the average is about 100 acres. On a good farm of 
 this size are usually kept 24 cows, 7 or 8 two-year-old heifers, 7 or 8 
 yearling heifers and the same number of calves. Most of the farms 
 are rented. The rent varies according to the productiveness of the 
 land, and averages $7.50 an acre. As a rule, land valuation is not in- 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 473 
 
 creasing. In some sections land is decreasing in productiveness be- 
 cause less money is spent in keeping up tile drains, and on account of 
 lax methods of farming, one of the reasons for the latter being the 
 lack of laws protecting the tenant farmer from the unscrupulous 
 methods of the landlord. The present laws seem to put a premium 
 
 CURING HAY. WHEN DRY THE COCKS ARE PITCHED INTO THE SMALL STACKS AND 
 AFTER ABOUT THREE WEEKS THESE ARE TAKEN TO THE BARN. 
 
 on poor farming, for if a tenant improves his farm, making it more 
 productive, he is almost sure to have his rent raised at the expiration 
 of the lease, and this all tenants very much dread. As a rule, a tenant 
 stays on the same farm for a long number of years, and occasionally 
 
 BROAD, ROLLING PASTURES OF SCOTLAND. AYRSHIRE HEIFERS IN FOREGROUND. 
 
 a line of tenants remain on the same place for one or two centuries. 
 Land has been known to change hands three times, yet the same line 
 of tenants remain on the farm. 
 
 Scotch dairymen say that the size of farm most profitable is one 
 which can be run by the family, without hired help, which is often 
 
474 
 
 BULLETIN No. 140 
 
 [October, 
 
 expensive and inefficient. Married men get $225 a year, with house 
 and potatoes furnished. Single men receive from $175 to $190 and 
 board. 
 
 DAIRY CATTLE 
 
 In this section of Scotland dairying is almost the sole occupation 
 of the farmers. The cows kept are practically all high grade or pure- 
 bred Ayrshires, and as a class are efficient and economic producers. 
 Heifer calves from the best cows are raised on all the farms. A good 
 registered Ayrshire cow brings from $125 to $200 and a good grade 
 cow $80 to $'100. Heifers drop their first calf at from 2*/ 2 to 3 years 
 of age. The cows that are good producers are kept as long as they 
 are healthy. The poor milkers are disposed of while young, on the 
 dairy market, to other dairymen, or fed for beef. In many herds in 
 Scotland are cows twenty years old, and still good producers, but in 
 herds which are fed heavily on grain they do not last as long, and the 
 oldest cow is not more than twelve years old. As a rule, the sires 
 
 A TYPICAL SCENE IN AYRSHIRE. 
 
 used are from high producing dams, rather than show stock. On 
 farms where milk is sold for direct consumption the cows are usually 
 dry for six weeks, and on farms where cheese is made, the cows are 
 frequently dry for three months during the winter. The best dairy- 
 men expect to receive $100 per cow per year, when the milk is sold 
 at an average price of $1.40 per 100 pounds. To show the efficiency 
 of the Ayrshire cows it is only necessary to state that the production 
 on 18 farms near Kilmarnock in 1907 reached the high average of 
 6,920 pounds of 3.9 percent milk per cow, including heifers with their 
 first calf. In comparing the yield of the Ayrshire cows in Scotland 
 with the cows in the United States, consideration must be given to the 
 fact that the cows in Scotland are fed very little grain. 
 
 About one-half of the cows in Scotland are milked by women and 
 girls, and the average is eight cows to the milker. Cows are milked 
 regularly twice a day, and in most herds the milkers are rotated 
 around the herd in a regular order, so that a cow is not milked twice 
 in succession by the same person. This is the universal practice fol- 
 
1909) 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 475 
 
 lowed in Scotland, the explanation of it being that if there are any 
 poor milkers, they will not spoil a given number of individual cows. 
 In this particular, Scotland is unique, as in all other dairy countries 
 visited, each milker milks the same cows regularly. Scotch dairymen 
 admit that if all the milkers are good, it is best to have them milk the 
 same cows regularly, but if some of the milkers are poor, it is best to 
 rotate them in this manner. 
 
 There are two types of Ayr- 
 shires in Scotland; the show- 
 type and the producing type. 
 The show type has been de- 
 veloped for the show ring, and 
 bred for beauty alone. The 
 genuine show udder must 
 be compact and closely at- 
 tached, both before and be- 
 hind. The sole must be flat, 
 with no indentations between 
 the teats, and the udder must AYRSHIRES, THE DAIRY cow OF SCOTLAND. 
 not protrude behind, but be 
 
 carried up even with the thighs, and have small cylindrical teats, evenly 
 placed on the flat bottom. This is the only kind of udder that can be 
 shown many years in succession and not become too pendant for the 
 show ring. Any intelligent dairyman knows that this type of udder is 
 fleshy and does not belong to the best producers. This craze for tight^ 
 close, shallow udders started in the show ring about twenty-five years 
 ago. It has been of untold damage to the Ayrshire breed, and has split 
 the breeders into two factions, one of which is breeding for show, and 
 the other for production. The breeders who are breeding for produc- 
 tion belong to test associations and keep accurate records of their cows. 
 The latter cows have good udders that milk well away, and large, soft 
 teats that are easily milked. One of the best authorities in Scotland 
 
 AYRSHIRES WAITING FOR THE MILKING HOUR. 
 
 upon .this subject says: "The show ring has been a curse to the Ayr- 
 shire breed. Ayrshires would be a different breed today had there 
 never been a show. The leading exhibitors of show Ayrshires of the 
 flat, fleshy udder type have not made money, even if they have sold 
 their stock at large prices, because they did not get enough milk to bring 
 up the profits. One of the leading exhibition herds produced only half as 
 
476 
 
 BULLETIN No. 140 
 
 [October, 
 
 much per cow as did another herd bred for production alone. This 
 shows the folly of running to fads. You American dairymen are mak- 
 ing a great mistake in allowing showmen to be your importers, as they 
 are taking over on'.y the show type. By this means you are losing, to 
 
 the American Ayrshire, the 
 advantages of our record 
 Ayrshires in the economy of 
 milk production." 
 
 As an illustration that show 
 Ayrshires are not producers, 
 the ring of aged cows at the 
 Royal Agricultural Show last 
 year is a -good illustration. 
 The cows placed at the lower 
 end of the show ring were at 
 the head in the production 
 class. They stood as follows : 
 
 Inspection class 1, 2, 3, 4, 5. 
 
 Production on yield of milk 5. 4, 1. 
 
 The cows receiving 2 and 3 in the inspection class were not shown in 
 the production class. 
 
 Record Ayrshires are gaining rapidly in popularity. At the High- 
 land Show Ayrshire cows must produce, the night and morning before 
 the exhibition, 36 pounds of milk, or they are not eligible to enter the 
 show ring. This has the advantage of preventing the cows being 
 bagged before showing. To prevent fraud in all competitions, cows 
 are milked out in the open. Foolish fads are gradually passing away, 
 and at the present time color does not count for much, in the Ayrshire 
 show ring in Great Britain. 
 
 AYRSHIRE CALVES AT FEEDING TIME. 
 
 PROMISING YOUNG AYRSHIRES. 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 477 
 
 FEED AND CARE 
 
 The cows are usually given nothing but pasture during the sum- 
 mer from May 10 until September. After this they get the after- 
 math in the meadows, which keeps them until about November 1. 
 Soiling crops are not fed, ex- 
 cepting some cabbage in the 
 fall. The amount of pasture 
 required per cow for the sum- 
 mer will vary from one and 
 one-half to three acres, de- 
 pending upon the land. Dur- 
 ing the winter, dry cows are 
 fed some roots, and all the 
 straw they will eat, but no 
 hay or grain. Cows giving 
 milk usually receive about 12 
 pounds of straw, 6 pounds of 
 
 MILKING TIME IN A SCOTCH STABLE. 
 CEIVING PAILS IN FOREGROUND. 
 
 RE- 
 
 hay, and some grain, the 
 amount varying greatly, de- 
 pending upon the production of the cow. The Scotchman feeds his 
 good producers well, but does not waste grain on dry cows or those 
 giving a small amount of milk. As a rule, the grain consists of 
 bean meal, Indian corn meal, oil cake, bran and dried brewers' 
 grains. The cows are turned out each day for a half hour during the 
 winter to drink from a pond, stream or trough. They are given warm 
 slop in the stable at mid-day. 
 
 Calves are never allowed to suckle their dams, but are fed whole 
 milk for six weeks, then skim milk or whey with an addition of oil 
 cake until they are five months old. After this they are given nothing 
 but good pasture, when it is available. Yearling heifers are maintained 
 exclusively on pasture during the summer, and in the winter they are 
 given oat straw with 2 pounds of cake per day, or hay and no cake. 
 
 FARM BUILDINGS 
 
 The buildings on the farms are usually made of stone, with slate 
 roofs. These are naturally substantially built, and many of them last 
 
 for more than a century. The 
 buildings are usually placed 
 around an open court,' the 
 house on one side, with the 
 cheese room and cow stable 
 forming the side adjacent to 
 the house, and connected witli 
 it. The hay barn forms 
 another side, usually connect- 
 ed with the cow stable, and 
 the horse barn and tool shed 
 
 BUILDINGS OF A SCOTCH FARMER. HOUSE 
 IN CENTER, COW BARN ON RIGHT, AND TOOL 
 SHED ON LEFT, FORMING A COURT IN CENTER. 
 
 are on the fourth side. 
 
478 
 
 BULLETIN No. 140 
 
 [October, 
 
 The cow stable is always one story, with both windows and ven- 
 tilators in the roof. The stalls are double .. and the cows head directly 
 
 against the wall, with no feed 
 alley in front. The floor is of 
 cement or brick, and the whole 
 stable is exceptionally clean 
 and sanitary. The sides and 
 stalls are kept neatly white- 
 washed and the floor is 
 scrubbed every day. These 
 are the conditions on the aver- 
 age cheese farm in Scotland. 
 
 DAIRY BARN AND HAY BARRACKS ON A FARM 
 IN SCOTLAND. 
 
 CITY MILK SUPPLY 
 
 The method of supplying milk to the cities and towns in Scotland 
 is much the same as that of England, which has already been described. 
 
 MANUFACTURED PRODUCTS 
 
 Most of the milk not used for direct consumption is manufac- 
 tured into Cheddar or Cheshire cheese, and this is almost universally 
 done on the farm. While this necessarily involves more labor than 
 when made in factories, on the whole a better quality of cheese is se- 
 
 INTERIOR OF cow STABLE. DOUBLE STALLS DIVIDED BY GLAZED TILE PARTITION. 
 
 THE FLOOR IS PAVED WITH BRICK, AND TS SCRUBBED DAILY 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 479 
 
 cured, and the extra price re- 
 ceived more than pays for the 
 increased labor involved. 
 
 A cheese making room, al- 
 ways having a cement floor, an 
 abundance of light, and kept 
 in a clean and sanitary man- 
 ner, is usually close to the cow 
 stable. In this room are to be 
 found all necessary utensils 
 and equipment for making 
 cheese. The cheese is sold, 
 wholesale, for about sixty shil- 
 lings per hundred weight, 
 which is $15 per 112 pounds. 
 or 13^3 cents per pound. 
 
 Comparatively little butter 
 is made in Scotland. 
 
 FACTORY WHERE THE MILK ON A LARGE FARM 
 IS MADE INTO CHEESE. CURING ROOM 
 ABOVE. NOTE SUBSTANTIAL CONSTRUCTION 
 OF BUILDING, AND VENTILATORS ON ROOF. 
 SCOTLAND. 
 
 HIGH POINTS IN SCOTCH DAIRYING 
 
 For the American dairyman, the striking features of Scotch 
 dairying are the uniformly good cows kept, the excellent care given 
 them, and the attention paid to feeding them economically on a small 
 amount of grain, never wasting concentrates on cows that are not 
 producing heavily. 
 
 To the Ayrshire and dairy interests of America, it is imperative 
 
 BUILDINGS ON AN AYRSHIRE DAIRY FARM. IN THIS CASE THE STABLING FORMS THF. 
 SQUARE COURT AND THE HOUSE IS OUTSIDE, BUT ADJACENT. 
 
 that the Ayrshires imported be not of the show type, but the magnifi- 
 cent producing record Ayrshires so often seen in Scotland. When we 
 consider the low efficiency of the average cows milked in America, 
 
480 
 
 BULLETIN No. 140 
 
 [October, 
 
 compared with the average Ayrshires milked in Scotland, it is easy to 
 see the great possibilities yet unattained by the dairymen in this 
 country. 
 
 To the American cheese maker, the excellence of Scotch cheese 
 is well known, yet the secret of the success in making cheese of such 
 a high quality lies not so much in the skill of the cheese maker as it 
 does in the care taken of the cows, stable, cheese room, and utensils, 
 thus keeping the milk clean so that it is delivered to the cheese vat 
 in almost perfect condition. 
 
 A LABORER'S COTTAGE, SCOTLAND. 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 AGRICULTURAL SHOWS 
 
 481 
 
 No discussion of dairying in the British Isles is complete without 
 mentioning the influence of the agricultural shows. 
 
 The British appreciate an agricultural exhibit as do no other peo- 
 ple in the world, and if there is one thing they do know how to do 
 better than another, it is to arrange and conduct such an exhibition in 
 a high class manner. Their shows are quite unlike American, and we 
 
 PARADE OF DAIRY CATTLE, BATH AND WEST AGRICULTURAL SHOW, ENGLAND. 
 
 can learn many valuable lessons from our British cousins in this par- 
 ticular. No horse races, side attractions or catchpenny schemes of 
 any kind are allowed on the grounds; the people attend to learn in- 
 stead of to be merely entertained by some fake show, as is too fre- 
 quently the case in this country. Another most commendable feature 
 is that everything is in readiness the morning of the first day. AU ex- 
 hibits must be up and completed the night before the show opens or 
 
 JERSEYS BEING JUDGED. ENDS OF DAIRY SHEDS IN BACKGROUND. 
 AGRICULTURAL SHOW, ENGLAND. 
 
 ROYAL 
 
 leave the grounds at once. Coupled with this fact the judging 'begins 
 early the first morning and is vigorously pushed, thus making the first 
 day much the best of all, which is a great advantage, as it makes every 
 day interesting and people are not obliged to wait until the last day to 
 see how the ribbons are to be tied. 
 
482 
 
 BULLETIN No. 140 
 
 [October, 
 
 
 AYRSHIRES IN SHOW^ RING. ROYAL AGRI- 
 CULTURAL SHOW, ENGLAND. 
 
 There are many smaller agricultural shows held in the different 
 shires, but as they are quite similar, excepting in size, a description 
 of the Royal, the Bath, and West Agricultural Shows of England will 
 suffice. 
 
 The general scope of the 
 work of the Royal Agricul- 
 tural Society, under the au- 
 spices of which the Royal 
 Show is held each year, is 
 well summed up in the Soci- 
 ety's motto : "Practice with 
 Science." In England every- 
 one is interested in agricul- 
 ture, from the King down to 
 the lowliest laborer, and no 
 man is considered well educated unless he possesses a reasonable 
 knowledge of the subject. The entire royal family hold memberships 
 in the Royal Agricultural Society. 
 
 The most prominent farmers and breeders come together at this 
 show to study the best specimens of live stock the country can pro- 
 duce and to exchange ideas as to the best methods of breeding, feed- 
 ing and handling live stock. They also see the latest inventions and 
 most improved implements and machines for doing all kinds of agri- 
 cultural work. Some idea of the extent of this exhibition may be 
 gained from the fact that the grounds cover 100 acres and the exhibits 
 are placed close together. This show has not been permanently lo- 
 cated, but has been moved each year, thus necessitating temporary 
 buildings, which, however, are very comfortable. Owing to the vast 
 amount of work to be done to get everything in readiness on grounds 
 of this size, the work begins about six months prior to the show, and 
 by the time the opening day arrives everything is completed. 
 
 DAIRY SHORT-HORNS IN MILKING CONTEST. ROYAL AGRICULTURAL SHOW, ENGLAND. 
 
 The judging began the first morning at nine o'clock and was vig- 
 orously pushed, as may be imagined, when we consider that at the 
 Royal there were about 700 entries of cattle, the same number of 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 483 
 
 horses, and nearly as many of sheep and hogs, yet the judging was 
 practically completed by noon the first day. 
 
 The dairy breeds were represented by Ayrshires, Jerseys, Guern- 
 seys and Kerreys, the Short-Horns being exhibited as a strictly beef 
 breed, the same as in this country. There was, however, an exhibit of 
 unregistered dairy Short-Horns. The cattle were paraded each morn- 
 ing in an immense ring, which was surrounded by a crowd of admiring 
 spectators. In the afternoon the horses were paraded, and later in 
 the day judging of the harness classes took place. There were at all 
 times large crowds around the show rings, stalls and pens. People 
 came from all parts of the 
 British Isles to attend this 
 show, which lasted six days, 
 and one day 52,000 people 
 were admitted to the grounds. 
 The amount of money offered 
 in premiums was nine thou- 
 sand, nine hundred and sixty- 
 nine pounds, or about $50/000, 
 exclusive of the champion 
 prizes and many valuable 
 medals offered by the differ- 
 ent breed societies. 
 
 Besides live stock there was an extensive exhibit, numbering 
 more than four hundred stands, of all kinds of agricultural and dairy 
 implements and machinery, from small hand tools to harvesting and 
 threshing outfits, and a large number of wagons and vehicles of all 
 kinds and descriptions, consisting largely of carts, many of which 
 were heavy and high. 
 
 GUERNSEY STABLE. ROYAL AGRICULTURAL 
 SHOW, ENGLAND. 
 
 ONE OF THE AVENUES IN THE DAIRY AND FARM MACHINERY EXHIBIT. ROYAL 
 AGRICULTURAL SHOW, ENGLAND. 
 
484 
 
 BULLETIN No. 140 
 
 [October, 
 
 The most attractive part of the dairy exhibit was the working 
 dairy, which was located in a large building erected for the purpose 
 and which accommodated forty hand churns and butter workers. In 
 this building could be seen some kind of dairy work in progress at all 
 times during the show. Separating, pasteurizing, and cooling milk 
 occupied the morning hours and later each day two butter-making 
 competitions for prizes, by dairymaids, took place. These contests 
 were well filled and revealed many excellent buttermakers. There 
 was a milking contest which was rather a novel feature and created a 
 great deal of interest. Each contestant was required to milk three 
 cows. Dealers in dairy apparatus and machinery had many fine 
 stands. This was a most interesting part of the show, for both the 
 separators and utensils used were quite different from ours. 
 
 WORKING DAIRY. BATH AND WEST AGRICULTURAL SHOW, ENGLAND. 
 
 It is difficult to describe an English show so that one who has 
 not been in attendance can really appreciate its value, but a week's 
 stay at the Royal Agricultural Show of England is well worth a trip 
 across the Atlantic. 
 
1.909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 485 
 
 DAIRYING IN HOLLAND 
 
 The time spent studying dairying in Holland was devoted to the 
 richest and most intensive dairy regions, viz., the provinces of North 
 Holland and Friesland, which take the lead in both quality and num- 
 bers of dairy cattle. It is to this section of the country that the fol- 
 lowing description is devoted. 
 
 On the first visit we entered the country thru the Maas river, and 
 as we steamed slowly up for thirty miles to the city of Rotterdam we 
 received our first impressions of Holland with its numerous canals, 
 level fields, and beautiful herds of dairy cattle. The richest and best 
 agricultural sections of the country lie below the level of the sea and 
 have been rescued from it by means of dikes, canals and windmills. 
 
 ROAD ON TOP OF THE DYKE RUNNING AROUND THE ZUIDER ZEE. THE WATER IN THE 
 SEA ON THE RIGHT IS 12 TO 15 FEET HIGHER THAN THE LAND ON THE LEFT. 
 NOTICE MEADOWS DOTTED WITH CATTLE: 
 
 Sailing up the river we saw cows in the pastures and hay being 
 made in the meadows several feet below the level of the river. Com- 
 ing into port, after crossing the Zuider Zee, all that could be seen 
 from the deck of the steamer was the roofs of the houses in the vil- 
 lage. The whole country is a perfect network of canals and is thickly 
 dotted with large, picturesque Dutch windmills. Near Zaandam sixty- 
 five of these mills could be counted from the train window at one 
 
486 BULLETIN No. 140 [October, 
 
 time. In many portions of the country the canals, which are from ten 
 to twenty feet wide, are not more than ten rods apart. The water 
 flows slowly along, being gradually pumped to higher levels by means 
 of engines or large windmills, until, after passing for a long distance 
 thru large canals with immense dikes on either side, it finally reaches 
 the sea. 
 
 Something of the energy of the Hollanders can be imagined by 
 considering that all the country roads are either macadamized or paved 
 with brick, and that all of the water has to be pumped out of the 
 country and kept from one to two feet below the surface of the land. 
 The ditches formed by this drainage system are divisions between the 
 fields, making fences unnecessary excepting along railroads or .to en- 
 close small paddocks. A passage from one pasture to another is 
 afforded by a bridge over the canal, or sometimes by filling in earth 
 over large tile, so as not to obstruct the flow of water. Posts are set 
 on either side and a gate closes the passage. 
 
 WINDMILL AND ENGINE HOUSE USED FOR PUMPING WATER FROM CANALS INTO THE 
 ZUIDER ZEE ON RIGHT. A LARGE STORAGE RESERVOIR EXTENDS FROM THE MILL 
 BEYOND THE ENGINE HOUSE. THIS CONTAINS A RESERVE WATER SUPPLY, AND IN 
 DRY TIMES CAN BE LET BACK INTO THE CANALS IF DESIRED FOR IRRIGATION PUR- 
 POSES. SEA WATER CANNOT BE USED ON ACCOUNT OF THE SALT. 
 
 Holland contains but 8,000,000 acres, or less than one-fourth the 
 area of Illinois, only one-third of which is really good land, as large 
 tracts in the eastern part are merely peat or barren sand. This com- 
 paratively small area of land, equivalent to one-twelfth the area of 
 Illinois, has developed important things, agriculturally. The size 
 seems to be no hindrance to progress, as over five million inhabitants, 
 noted for their thrift and cleanliness, make their living on this small 
 area. Their exports are $14,520,000 worth of butter and $12,480,000 
 worth of cheese, making a total of $27,000,000 annually. At this rate. 
 Illinois would have to export $108,000,000 of butter and cheese. 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 487 
 
 Most of the farms are 
 owned by the men operating 
 them. These energetic farmers 
 keep their places in the best of 
 condition, and drive to town 
 in a substantial, well finished 
 two-wheeled carriage, behind 
 a sleek, chunky, active horse. 
 A poor farmer is seldom 
 found, as the life of the Hol- 
 lander has been devoted to the 
 one subject dairying a n d 
 his education has been such as 
 to make him appreciate the 
 importance of thoro, careful 
 
 methods. His children are well educated, and in some cases are sent 
 to another country to complete their study of foreign language. 
 
 From an agricultural standpoint, Holland is one of the most in- 
 teresting dairy countries in the world. Tho frequently ignored by 
 tourists, it is full of interest, instructive sights, and quaint old customs. 
 Their conditions differ so markedly from ours in many respects 
 that it is impossible for us to learn much from them that we- can copy 
 directly, yet there are many underlying principles which are worthy 
 of our most careful study. The foresight shown by these people in 
 providing permanent roads, buildings and equipment for their dairy 
 work, and many of their cleanly methods could well be studied and 
 copied on this side of the Atlantic. 
 
 REAR VIEW OF FARM BUILDINGS SHOWING 
 MANURE PILE WHICH IS TO BE SPREAD ON 
 
 THE PASTURE IN AUGUST. 
 
 FARM MANAGEMENT 
 
 
 There is little grain farming or mixed husbandry in Holland and 
 almost no stock is to be seen excepting dairy cattle. Dairying is the 
 principal occupation of the Dutch and the greater portion of the land 
 is either in pasture or meadow. Milk production is practically a grass 
 proposition. Plows and grain 
 raising are almost unknown 
 in the intensive dairy sec- 
 tions. 
 
 The farms are much smaller 
 than with us. They vary 
 somewhat in size with the lo- 
 cality, but usually contain 
 about twenty-five hectares, or 
 sixty acres. On farms of this 
 size the live stock will usually 
 consist of about twenty-two 
 cows, nine heifers, forty 
 sheep, fifteen pigs and one or 
 two horses. Of this land 
 
 A FAMILIAR SCENE DURING SUMMER IN A 
 
 HOLLAND cow PASTURE. 
 
488 BULLETIN No. 140 [October, 
 
 about ten hectares is devoted to meadow and the rest pastured, as dairy- 
 ing is conducted on a strictly grass basis. There is such an abundance 
 of moisture that the grass grows very luxuriantly and some seasons 
 great difficulty is experienced in curing hay. 
 
 Early May sees the cows turned to pasture, and the method of 
 feeding for six months is then very simple, as the cows only crop the 
 grass in the pastures. It is rare to find a field larger than five acres, 
 so the cows are easily .restricted to a small area and are frequently 
 changed from one pasture to another, so that the grass may be re- 
 newed in growth and freshness. A drought in July or August may 
 cause a shortage of grass, and some oil cake may be fed,, but as a rule 
 the cows subsist for six months on grass alone. An exceedingly wet 
 season causes the grass to grow in excess and if it is too wet to be 
 cured as hay it is cut and put in the ground or stacked and covered 
 with mud for use as grass silage. 
 
 GATEWAY TO A HOLLAND PASTURE. THE CANALS MAKE FENCES UNNECESSARY. THE 
 BRIDGE OVER THE CANAL IS THE USUAL COMMUNICATION AFFORDED BETWEEN 
 PASTURES. 
 
 As the Dutch dairy farmer has nothing but grass, and no land 
 to plow or crops to till, it would seem that he would have an easy time 
 during the summer, but a closer acquaintance with his methods shows 
 that this is not the case. 
 
 The pastures and meadows receive special care. Thru the sum- 
 mer the pastures are gone over at frequent intervals and the cow 
 droppings gathered with shovel and wheelbarrow and placed in piles, 
 thus preventing the waste occasioned by fouling the grass, and the 
 tufted appearance so often seen in our pastures. During the winter 
 these -droppings, having decomposed, are again spread upon the pas- 
 ture. The, fields are usually pastured one season and in meadow the 
 next. The manure from the winter before has been carefully stacked 
 
1909] DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 489 
 
 and rotted, and the liquid confined in a cistern. In August this well 
 rotted manure is hauled onto the pasture by means of a three-wheeled, 
 one-horse wagon. The manure is put in piles of two to three hundred 
 pounds each, 25 feet apart, making an application of from eight to 
 ten tons per acre. These piles are later carefully and evenly spread 
 over the land and after each pile is spread the man goes over the 
 ground, hitting the chunks a glancing blow with the fork so as to pul- 
 verize it all very thoroly. Besides this, the cleanings from the canals, 
 the mud and rank growth of soft reeds and water plants that are 
 yearly removed when the sides of the canals are cut down, are placed 
 in piles, and after they are thoroly rotted are applied as fertilizers to 
 the land. 
 
 Some meadows are cut twice in a season, and under ideal condi- 
 tions it is not infrequent for the grass to grow as much as fifteen 
 inches in a single month. Their method of handling hay seems crude, 
 indeed, to an American farmer. The grass is cut with a scythe and 
 raked by hand. The Dutch farmer claims it is cut closer and that less 
 injury is done the soft sod by this method. When once begun, the 
 mowing proceeds uninterruptedly, regardless of the weather. When 
 partially dry the hay is put into small cocks and later, as the curing ad- 
 vances, these are piled into larger ones, and so on until it-is sufficiently 
 dry for the mow, when it is'hauled to the barn in a one-horse wagon. 
 It often happens that these piles are wet thru by rain and have to be 
 re-spread and dried, so that the hay may lose its greenish color and 
 aroma, but mustiness or decay is never permitted, and the cows relish 
 the hay as their winter ration. 
 
 DAIRY CATTLE 
 
 One of the first things that attracts the attention of the traveler 
 in Holland is the large number of fine black and white cattle. Thick 
 as are the sheep on the Cheviot Hills of Scotland, even more numer- 
 ous seem the black and white cattle on the level pastures of Holland. 
 Everywhere, as far as the eye could reach, the landscape was thickly 
 dotted with fine cows. A more beautiful dairy scene could scarcely 
 be imagined. History tells us that for two thousand years the coun- 
 try now known as Holland has been famed for its cattle. For the last 
 two or three centuries these cattle have possessed good dairy qualities, 
 which have been gradually improved until we find today a breed of 
 dairy cattle of a high order of excellence. Altho only a small percent 
 of the cows are registered, practically all look like pure-breds. 
 
 Importations of Holstein-Friesians to this country did not be- 
 come frequent until about forty years ago. but they have spread rap- 
 idly, and at the present time are found in every state in the union. 
 
 Successful dairying depends largely upon efficient cows, keeping 
 them comfortable at all times by properly supplying their wants, and 
 treating them kindly. In this particular the Dutch cannot be excelled. 
 
 In establishing so fine a breed of dairy cattle, they owe their suc- 
 cess, in no small degree, to the careful selection of their breeding 
 stock. Only a few of the choicest bulls are kept for sires and the 
 
490 
 
 BULLETIN No. 140 
 
 [October, 
 
 greatest care is also exercised in selecting females. The cows, as a 
 rule, are excellent individuals, -a threefold method of selection being 
 employed: first, in the sire; second, in the young calf, judged largely 
 by the milking qualities of the dam ; and lastly, the greatest of all tests 
 is applied, performance at pail. Not till the cow answers this satis- 
 factorily is she accorded a permanent place in the dairy. 
 
 In America nothing but black and white Holsteins are eligible 
 to registry, and red and white are met with only occasionally, while in 
 Holland the red and white are seen in all parts of the country. 
 In the province of Friesland are three men who are breeding nothing 
 but red and white Holstein-Friesians. 
 
 MILKING TIME IN HOLLAND. 
 
 One of the most interesting features of the trip thru Holland was 
 a visit to the farm of Mr. Kuperus. For many years this gentleman 
 has been one of the largest exporters of Hplstein-Friesian cattle to 
 the United States and elsewhere. He has an exceptionally fine herd 
 of dairy cattle and keeps a careful record of each cow in the herd 
 by testing the milk every two weeks. The average yield of thirty of 
 his best cows for one year was 11,275 pounds of milk and 394 pounds 
 of butter fat. The average lactation period was 306 days and no cow 
 was milked more than one year. His best cow gave in 329 days 18,986 
 
1909] DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 491 
 
 pounds of milk and 585 pounds of butter fat. He has one Cow with 
 an average test for the year of 3.89 percent butter fat. This shows 
 something of the character of the cattle that Mr. Kuperus is breeding 
 and it is not strange that he has won many prizes at the different 
 agricultural shows where he has exhibited. 
 
 At the present time there are over 250,000 cows in Friesland, 15 r 
 000 of which are registered. Test associations started in the province 
 of Friesland eight years ago, and today there are over two hundred of 
 these associations, having twelve members each. 
 
 Cattle markets are held once a week in many of the towns. One 
 section of the market is devoted to discarded dairy cows which are 
 sold for beef. Another section is devoted to springers and cows in 
 milk which are to be sold to dairymen in South Holland. The cows 
 sold on these markets are usually of an inferior quality. At Leeu- 
 warden there was a large market for heifer calves, which go to South 
 Holland to be raised, and later many are sold from there to Belgium 
 for milk and beef. Registered cows of good quality are worth from 
 $120 to $200. 
 
 THE cows ARE BROUGHT INTO A SMALL PASTURE AT MILKING TIME. As SOON AS 
 
 DRAWN, THE MILK IS TRANSPORTED TO THE CHEESE FACTORY IN THE CANS ON 
 THE DOG CART AT THE GATE. 
 
 FEED AND CARE- 
 
 . The cows are turned to pasture about May first. During the 
 cold, damp days of early Spring the cows wear blankets in the pas- 
 ture to protect them from the weather. At milking time they are not 
 driven to the barn, but are milked in the pasture or a paddock, and 
 the milk brought back with a horse or dogs and cart. At the approach 
 of the cold winds of November the cattle are taken from the pastures 
 and put into the stable and not let out again until the following spring. 
 
492 
 
 BULLETIN No. 140 
 
 [October, 
 
 The- feeding is clone by the farmer, and all the feed, and many 
 times the water, is carried in between the cows from the rear. The 
 winter grain consists almost entirely of oil cake, fed only to the heavy 
 milkers in quantities of from two to four pounds a day. The principal 
 feed, however, is hay, each cow receiving nearly thirty pounds daily. 
 It takes the great capacity of these cow's to handle such a large quan- 
 tity of roughage, and special care is taken to see that they are always 
 ready for their feed. The cows are given the best of care. They 
 are carefully curried and their 
 tails suspended by a string 
 from the ceiling, so that while 
 the animal has free use of its 
 tail, it can never get into the 
 gutter to be fouled. Scarcely 
 an hour passes, day or night, 
 that the cows are not visited 
 by an attendant. They are 
 watered, fed, and milked with 
 the greatest regularity, and 
 
 given every comfort possible. 
 
 5 ^ . / , CALF MARKET. LEEU WARDEN. HOLLAND. 
 
 Caring for the cows, gather- 
 ing food for them, and the manufacture and sale of the product occu- 
 pies the attention of the Hollander to a degree difficult to understand 
 unless one has paid them a visit. Holland is often called the cow's 
 paradise, and it well deserves the name. 
 
 'BEAST MARKET/' LEEUWARDEN, HOLLAND, WHERE HUNDREDS OF FARMERS, IN THEIR 
 LONG BLUE FROCKS AND WOODEN SHOES, GATHER ONE DAY EACH WEEK. 
 
1909] 
 
 DAIRY SIT-CKSTIONS KROM EUROPEAN CONDITIONS 
 
 493 
 
 MARKET DAY IN LEEUWARDEN, HOLLAND. A BOAT BEING LOADED WITH cows. 
 
 HOLLAND Cow STABLES 
 
 It is not easy for a stranger to gain access to a Holland home, 
 but it was our good fortune on both visits to Holland, in company 
 with interpreters who were acquainted in the vicinity, to get inside of 
 many farm homes in 'North Holland, where the house and stable are 
 under one roof. These homes are models of neatness, and are inter- 
 esting in the extreme. The buildings are commodious, the roof steep 
 and the eaves rather low, usually not over ten feet from the ground. 
 
 TYPICAL HOLLAND FARM HOME. 
 
494 
 
 BULLETIN No. 140 
 
 [October, 
 
 The walls are built of stone or brick and the roof covered with an 
 ingenious arrangement of tile and thatch, giving the building a sub- 
 stantial and artistic appearance. The one building contains the cow 
 stalls, wagon shed, hay loft and living apartments. 
 
 The houses are usually rich- 
 ly and artistically furnished 
 much better taste being dis- 
 played than is often seen in 
 America. The furniture is 
 of good quality and many 
 times some finely carved old 
 pieces are seen. The Dutch 
 love music, and a piano is not 
 infrequently a part of the 
 household equipment. 
 
 The stables are as different 
 from what we are accustomed 
 to in America as one can well 
 imagine. A cow stable in 
 America is usually an untidy, 
 uninviting, and in many cases absolutely filthy place where, to the dis- 
 grace of civilization human food is produced. In Holland a cow 
 stable is as clean and carefully cared for as any other room in 
 the house. The Holland cow stable usually contains from twelve to 
 
 SHOWING THE USUAL LOCATION OF A HOL- 
 LAND HOME. THE BRIDGE, AFFORDING A 
 COMMUNICATION BETWEEN THE ROAD AND 
 HOUSE, IS CLOSED IN THE MIDDLE WITH ' A 
 GATE. 
 
 FARM HOMK. 
 
 HOUSE AND COW STABLE UNDER ONE ROOF. DOUBLE DOORS IN BARN. 
 WINDOWS IN PARLOR. 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 495 
 
 sixteen double stalls, the floor of which is raised about eighteen inches. 
 In one stable this portion of the floor was covered during the summer 
 with small white sea shells; in another it was covered with matting, 
 while the floor behind the stalls was of polished stone. The wood- 
 work in all of the stables was neatly painted a bright blue. Some are 
 elaborately appointed. On the floor of one stable, around each stall 
 was a row of china plates, and at the end of each division between 
 the stalls was a milk stool on which rested a plate. In one stable a 
 polished copper teakettle occupied the stool at each stall and the parti- 
 tions between the stalls were covered with fine rugs. The small semi- 
 circular windows in front were draped with lace curtains. In one end 
 of this room was exhibited a fine specimen of wood carving. The 
 
 A TENANT FARMER'S cow STABLE "IN HOLLAND. NOTE THE RAISED PLATFORM AND 
 
 DOUBLE COW STALLS WITH WINDOWS IN FRONT. 
 
 family frequently occupies a portion of the stable itself. In several 
 instances the dining room was at one end of the stable and either a 
 sewing room or kitchen at the other end. The parlor and other living 
 rooms are separated from the cow stable by a single partition. 
 
 When winter comes the plates, shells and carpets are removed. 
 The cows are arranged in the stalls so that the largest ones are in the 
 center, thus giving the herd a more uniform appearance and causing 
 them to make a more pleasing impression upon a prospective buyer. 
 Since so many of the cows are sold for dairy purposes, this is a rather 
 important item in the dairy management. Long and short cows are 
 
496 
 
 BULLETIN No. 140 
 
 [October, 
 
 lined on the gutter by means of a double tie, the usual rope from the 
 horns being fastened to one side of the stall and a trace chain at- 
 tached to a wood or iron yoke about the cow's neck is brought back 
 and hooked over a staple in the floor back of the stall partition, thus 
 preventing her moving forward. A backward step would put the cow 
 in the gutter, and as its bottom is about three feet below the stall 
 floor, one step over the edge is usually sufficient to cause the cow to 
 remember the occurrence and recover herself on the slip edge that pro- 
 trudes some four inches a little way below the platform on which she 
 stands. This ledge is also used to support the portable approach used 
 to span the gutter while placing the cows in the stalls. 
 
 A WELL-TO-DO FARMER'S cow STABLE IN HOLLAND. STALLS FOR cows DECORATED 
 
 WITH PLATES, COPPER TEA KETTLES AND WOOD CARVING. LACE CURTAINS AT 
 
 WINDOWS. EDAM CHEESE CURING ON TABLE AT RIGHT. THIS is THE WAY THE 
 
 STABLE IS FURNISHED DURING SUMMER MONTHS WHILE COWS ARE ON PASTURE- 
 
 CITY MILK SUPPLY 
 
 The greater part of the milk consumed in the large cities of Hol- 
 land is distributed thru central supply houses or milk depots. A visit 
 was paid to one of these depots in Amsterdam where over 16,000 
 pounds of milk were received and distributed daily. The milk is 
 brought by wagons from farms eight or ten miles out, and by steam 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 497 
 
 canal boat from a greater dis- 
 tance. It is brought in tin 
 cans or wooden Casks holding 
 about six gallons. 
 
 In Holland, as in all other 
 European countries, they do 
 not appreciate the advantage 
 of thoroly cooling the milk 
 and holding it at a low tem- 
 perature. In the smaller towns 
 it is frequently delivered 
 warm from the cow and is at 
 best very improperly cooled in 
 
 FARM BUILDINGS IN-FRIESLAND. HOUSE AND 
 BARN NOT UNDER THE SAME ROOF, BUT CON- 
 NECTED. 
 
 MlLK DELIVERY CART, AMSTERDAM. BOTTLED MILK IN BOX AND IN CRATES. 
 
 MILK IN COPPER CASKS. 
 
 BULK 
 
 FARMER'S WAGON DELIVERING MILK AT DIS- 
 TRIBUTING PLANT, AMSTERDAM, HOLLAND. 
 
 the large cities, thus neces- 
 sitating frequent, delivery, as 
 the milk will remain sweet but 
 a short time after reaching the 
 customer. Nearly half the 
 milk handled by this distribu- 
 ting house is delivered in long- 
 necked, small-mouthed bot- 
 tles. The greater part of the 
 bottled milk is pasteurized. 
 Milk is sold by measure and 
 not by the amount of butter 
 fat it contains, altho objection 
 is made if the butter fat falls 
 below three percent. The 
 
498 
 
 BULLETIN No. 140 
 
 [October, 
 
 farmer receives $1.20 per 100 pounds for the milk. The 
 price delivered to the customer is four cents a quart for whole 
 milk, two cents for skim milk, and twenty-five cents for 25 percent 
 cream. 
 
 All milk in Amsterdam is delivered by hand, either in a cart 
 pushed by a man, or carried in pails with a yoke. The supply house 
 which we visited runs fifty delivery carts, a man and a boy going 
 with each qart. The bottled milk is carried in a box in the middle of 
 the cart and usually on each end is a brass cask having copper hoops 
 and handles. As the Hollanders pay much attention to appearance, 
 these are kept highly polished. 'There are one hundred men and a large 
 number of boys employed, the men receiving from fifty to ninety 
 cents a day and the boys ten cents. The cheapness of labor accounts 
 for the popularity of hand delivery. 
 
 CHEESE MARKET, ALKMAAR, HOLLAND. SHOWING CARRIERS ON WHICH CHEESE is 
 
 TRANSPORTED FROM THE MARKET TO THE BOATS. 
 
 CHEESE AND BUTTER 
 
 At Rotterdam we made a more familiar acquaintance with the 
 chief product for which Holland is noted, namely, cheese. We paid 
 a visit to the commission firm of Learning & Sons, who are the largest 
 cheese exporters in Holland. They have shelving capacity for 600 
 tons- of Edam and Gouda cheese, these being the two varieties most 
 commonly made in Holland. In the province of North Holland, 
 Edams are made almost exclusively, and until recently were made in 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 499 
 
 the farm dairies. During the last few years factories are coming, in 
 quite extensively. The Edam is the spherical variety, and when sold 
 in America is stained red. In Holland they are left their natural color 
 a deep yellow being stained only for export. The standard size is 
 four pounds, but some are made as large as eight pounds. We saw 
 one installment of Edams that was to be sent several hundred miles 
 up the Amazon river, and each cheese was encased in a bladder. We 
 were allowed to sample cheese of nearly every description ; some were' 
 made to the queen's taste, and others so tough that it was difficult to 
 get a trier into them. The price ranged according to the quality, 
 varying from seven to twenty cents a pound. 
 
 A cheese market is held one day each week in the towns and it 
 was our privilege to visit the towns of Leeuwarden, Pemerand, Hoorn. 
 
 LOADING EXPORT BUTTER AND CHEESE ON BOATS AT THE CLOSE OF MARKET-DAY IN 
 
 LEEUWARDEN, HOLLAND. 
 
 and Alkmaar on market day. One of the largest markets is in the town 
 of Alkmaar, and as these markets are quite similar a description of 
 this one will suffice. The market consists of a government weigh- 
 house and a square block of pavement. On market day the farmers 
 drive in early with the cheese they have made, pile them in neat piles 
 on straw on the pavement and cover them with a canvas to protect 
 them from the sun or rain. Cheese buyers representing commission 
 firms from the different parts of the country are present. Precisely at 
 ten o'clock the gong sounds, the market opens, and the scene is a busy 
 one. In about two hours we saw 60,000 cheese change hands. After 
 being sold the cheese were removed on carriers, each borne by two 
 men, to the official weigh-house, where they are weighed and then 
 packed into boats on the canal near by and taken to the different cities, 
 or stored in large curing houses close by. 
 
500 
 
 BULLETIN No. 140 
 
 [October, 
 
1909J 
 
 HAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 501 
 
 In the province of Friesland most of the butter and cheese is 
 made in factories, practically all of which are cooperative. There are 
 70 cooperative factories that receive on the average 25,000 pounds 
 of milk per day. The average price paid the farmer last year at these 
 factories was 4^4 Dutch cents per lieter, or practically one dollar per 
 100 pounds of milk. The butter sold on the average at 25 cents per 
 pound and the cheese at 10 to 12 cents. 
 
 DELIVERING MILK TO COOPERATIVE CREAMERY AND CHEESE FACTORY, LEEUWARDEN, 
 HOLLAND. THIS FACTORY RECEIVED MILK FROM 2000 cows- ABOUT ONE-THIRO 
 
 IS DELIVERED BY BOAT ON THE CANAL AND TWO-THIRDS BY WAGON. 
 
 Most of the butter exported' from Friesland goes to England. It 
 is put in wooden casks resembling a small barrel. Each cask of butter 
 is numbered so it can be traced back to the creamery- and to the 
 churning from which it was made. The butter must contain less than 
 16 percent of water or the manufacturer is fined. 
 
 We visited a combined creamery and cheese factory near Leeu- 
 warden that cost $50,000. This fine brick structure with its slate 
 roof, tile floors, whitewashed walls and ceiling, and everything built 
 in the most sanitary manner possible, is in striking contrast with most 
 of the cheaply constructed creameries and cheese factories in this 
 country, with their soft wood floors, filthy sewers, and general unsani- 
 tary conditions. This factory receives 50,000 pounds of milk a day 
 in summer and 16,000 pounds in winter. It comes from 150 farms 
 averaging ten cows each. The milk is delivered twice a day and paid 
 for according to the amount of butter fat which it contains. 
 
502 
 
 BULLETIN No 140 
 
 [October, 
 
 FEWER NATURAL ADVANTAGES THAN ILLINOIS 
 
 The little country of Holland supports a population nearly twelve 
 times as dense as that of Illinois, and exports an immense amount of 
 
 butter and cheese, without the 
 natural advantages enjoyed 
 by the Central States. They 
 do, however, have cheaper la- 
 bor, and the milk flow is not 
 reduced for three months dur- 
 ing the summer by the cows 
 being tormented with flies. 
 
 Here is a country where the 
 land is worth from $500 to 
 $1,000 an acre, and in many 
 cases naturally no better than 
 much of our Illinois land. Yet 
 these people pay their rents or 
 interest on the investment by 
 producing butter and cheese 
 which they place on the European 'markets in successful competition 
 with that produced in America on land of less than one-fifth the value. 
 They do this in spite of the fact that they cannot produce the amount 
 of digestible nutrients per acre that we can with either corn or alfalfa. 
 
 MILK HAULER IN HOLLAND. ONE HORSE 
 WILL HAUL TWO TONS ON THE GOOD, LEVEL 
 
 ROADS. 
 
 CREAMERY AT LEEUWARDEN, HOLLAND. UNLOADING AT RECEIVING ROOM ON RIGHT. 
 FILLING CANS WITH SKIM MILK ON THE LEFT. 
 
 The secret of their success is easily understood, and may be stated in 
 a few words, efficient cows, excellent care, cooperation, and superior 
 quality of butter and cheese. 
 
1909] DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 503 
 
 DAIRYING IN DENMARK 
 
 Denmark is a country of small land holdings. The chief occupa- 
 tion of the Danes is dairying, and in wealth per capita Denmark is next 
 to Great Britain, but has the advantage of having this wealth distrib- 
 uted among the many. One-half of the two and one-half millions of 
 people in Denmark are engaged in agriculture. These self-respecting 
 farmers live in a style of refinement and comfort that is surprising. 
 They are intelligent, industrious, and honest, and their system of co- 
 operation is based on these conditions. Their interests are those of a 
 small nation given up largely to one occupation and one aim so that 
 the difficulties of one are experienced by the many, and that which is 
 beneficial to one is a benefit to the country as a whole. 
 
 It is important for the American dairyman to consider briefly the 
 recent history of the agricultural conditions of Denmark and what has 
 brought about the marvelous dairy development. After the Napole- 
 onic wars the country was worn and wasted. When only partly re- 
 covered, the Prussian war of 1864 again brought great agricultural and 
 commercial depression. At this time the chief agricultural pursuit 
 was wheat raising, and it did not take the shrewd, far-seeing mind of 
 the Dane long to discover that a continuance of wheat raising on the 
 already worn and impoverished soil was not in accordance with sound, 
 economic principles. Some radical changes in their general methods 
 of farming were imperative if they were to prosper in any marked de- 
 gree. It is because of these facts, coupled with their present pros- 
 perous conditions, that every American farmer should study what has 
 taken place in Denmark, agriculturally, in the last forty years. Some 
 of the factors that led to their success are here noted. 
 
 The history of the rise of dairying in Denmark is one of the most 
 interesting and instructive chapters in Agriculture. It is only a gen- 
 eration ago that fhe Danes changed from wheat raising to livestock, 
 and the cows of the country were .very inferior dairy animals, but by a 
 course of careful, persistent and systematic selection and cooperation 
 they have built up two strictly dairy breeds of a high order, and an 
 efficient system of cropping adapted to the largest possible production 
 of milk. To show what Denmark is producing it is only necessary to 
 mention that she exports annually $87,000,000 worth of butter, bacon 
 and eggs, nearly all of which go to Great Britain. 
 
 As a part of the general movement for reconstruction, the increase 
 of the high schools and all other agencies of education formed no small 
 part. The number of small holdings was also increased and a gen- 
 eral system of cooperation started which was followed later by gov- 
 ernment assistance. Each community, with the -help of its neighbors 
 and the government, lias worked out its own plan, based on the prin- 
 ciples of economic production and co-operation. It is on these two 
 principles that Danish agriculture is built. While the size of the 
 
504 
 
 BULLETIN No. 140 
 
 [October, 
 
 country lends much to the possibility of a national system of co- 
 operation, the fact that the United States is so large and has such 
 varying aims and conditions does not prevent the application of econ- 
 omic methods, nor does it in any way hinder the development of suc- 
 cessfully planned community cooperative interests, interests, which 
 would greatly aid in the establishment of a uniform product, a depend- 
 able basis of supply, and constant markets. 
 
 FARM MANAGEMENT 
 
 Lying as it does, with the narrow peninsula exposed to the cold 
 north winds, and the islands in a land locked sea, Denmark exposes its 
 area to varying climatic conditions and contains markedly different 
 soils. Compared with the sandy lands of the northern peninsula, the 
 warm, rich soils of the islands are much mgre productive and enjoy a 
 longer season of growth, calling for different management. It should 
 be kept in mind that the country contains less than 15,000 square 
 miles, or only one-fourth the area of Illinois. On the whole, the land 
 is naturally poor and the climate not congenial. The country lies low 
 and is either flat or undulating. The summers are comfortable, but so 
 short and dry that oats have only time to mature, and of course Indian 
 corn cannot be raised. The cows have to be kept indoors more than 
 half the year. 
 
 A TYPK 
 
 DANISH FARMER AND HIS HOME 
 
 The two significant and important factors in Danish agriculture 
 are that ninety percent of the land is owned by the men operating it, 
 and that the greater part of the country is under cultivation. The 
 British farmer has sought economy in putting more land to grass and 
 thus saving labor, while the Danish farmer has found success in the op- 
 posite direction. About the only resource of the Danes is their land, 
 and, altho it is in many places poor by nature, they have made the most 
 of it. Improved land laws and systems of land tenure, with education 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 505 
 
 and cooperation, have gradually changed the agricultural conditions 
 of Denmark from distress to prosperity. Large estates have been di- 
 vided into small farms that are now tilled by their owners. The care- 
 less methods of former days have given place to an intensive and skill- 
 ful dairying. The beef producing cattle have been displaced by dairy 
 cows until they hold full sway 
 on almost every farm and 
 have brought success and 
 prosperity to Denmark. 
 
 The farms vary in size from 
 ten to three hundred acres, the 
 average being about fifty 
 acres. The whole country is 
 given up to the most intensive 
 methods of agriculture, about 
 seventy percent of the farm 
 land being under cultivation, 
 and the thirty percent, that is 
 in grass, is not pastured. A 
 seven year rotation is in general practice, as follows : 
 
 First year Clover and grass 
 
 Second year Clover and grass 
 
 Third year Rye 
 
 Fourth year Wheat 
 
 Fifth year Roots 
 
 Sixth year Barley 
 
 Seventh year Oats 
 
 The land is in grass only two years. The first year it usually 
 grows a strong crop of rye, grass and clover. Part of this is carted to 
 the barn and fed to the cows green, part is eaten off by the cows being 
 tethered on it. and the remainder is made into hay. The second year 
 
 A LARGE WINDMILL FOR GRINDING GRAIN. 
 
 DANISH FARM COTTAGES. 
 
 in grass, the land is treated the last of April or first of May with the 
 liquid manure which every farmer carefully saves in a cistern. In 
 this way they produce heavy crops of grass, for the first crop is gen- 
 erally good as a result of previous manuring. 
 
506 
 
 BULLETIN No. 140 
 
 [October, 
 
 The rye is cut green for early soiling, and from this time until 
 fall the cows are either soiled with green feed in the barn or tethered 
 on it, or both. 
 
 The aim of the Danish 
 farmer is to keep the largest 
 number of efficient cows pos- 
 sible on a given area. On the 
 large farms a cow is kept to 
 about two and one-half acres, 
 while on the smaller farms a 
 cow is kept on even less area, 
 as more intensive methods are 
 practiced. In addition to this, 
 enough young stock is raised 
 to keep the herd supplied with 
 cows. 
 
 From their feeding of cake 
 and meal and the stall feeding 
 of green crops, an immense 
 amount of manure of -fine 
 
 quality is made, and with their careful methods of husbanding the solids 
 in a covered manure pit and the liquids in a cistern, and applying in 
 small quantities at frequent intervals during the rotation, the producing 
 power of their land is increasing from year to year. This, again, in- 
 creases the number of cows they are able to keep and thus from year to 
 year the country is becoming more productive and more dairy products 
 are being made. But even the Danes have not yet realized the full 
 possibilities of intensive dairying. 
 
 A DANISH FARM HOUSE, WITH ROSE GARDEN 
 IN FRONT. 
 
 OLD DANISH FARM HOUSE. 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 507 
 
 FARM BUILDINGS 
 
 The arrangement of the buildings on the Danish farms is quite 
 uniform. They are usually placed in a square around an open court. 
 On the smaller farms the square is frequently incomplete, having 
 buildings on only three sides, while on the smallest farms there are but 
 two buildings, placed at right angles. When the buildings are in a 
 square the house occupies the 
 side of the court toward the 
 road. Opposite this is the 
 hay and straw barn. On one 
 side of the court are the horse 
 stable and cow stable and on 
 the other side the granary, 
 storage for machinery, and 
 the pig sty. In the central 
 court, which is paved with 
 stone, is frequently found a 
 large Danish pump and a 
 horse power for threshing and 
 cutting hay or straw. Outside 
 of this court, but adjacent to 
 the stable, is usually the ma- 
 nure pit, which is walled up 
 four feet on the sides and has 
 an impervious bottom. Many 
 times this has a roof to pro- 
 tect the manure from waste by rain. A cistern for liquid manure is 
 near, and if the manure in the pit becomes too dry to decompose prop- 
 erly, the liquid is pumped onto it. On some of the large farms where 
 the court has more size the manure pit is inside the court. 
 
 CORNER OF DANISH COURT SHOWING COTTAGE 
 AND STABLE. STORK'S NEST ON RIDGE OF 
 
 ROOF. 
 
 A LARGE DANISH BARN. 
 
508 
 
 BULLETIN No. 140 
 
 [October, 
 
 HOUSE ON LARGE DANISH FARM. 
 
 This determines the size of 
 the mow for storing hay over 
 the cows. 
 
 The cow stable is universal- 
 ly built with a feed alley in 
 front of the cows. In some 
 of the stables the cows head 
 toward the center, and in 
 others they head toward the 
 wall, but are never placed 
 against the wall with no feed 
 alley in front, as in Scotland 
 and Holland. The floors of 
 the older barns are of cobble 
 stones, but in the more recent- 
 ly, constructed ones they are of 
 cement. The cows are fast- 
 
 Danish buildings are con- 
 structed of stone or brick, and 
 on the older ones the roof is 
 of thatch, held on with cross 
 sticks at the ridge. The build- 
 ings are kept whitewashed, 
 and with their thatched roofs 
 present a neat, tidy and artis- 
 tic appearance. The barns 
 are low at the eaves, not 
 over eight to ten feet, and the 
 height of the peak depends 
 upon the width of the barn. 
 
 STABLE CORNER OF COURT. DANISH PUMP IN 
 CENTER. HORSE POWER ON RIGHT. 
 
 INTERIOR OF COURT ON LARGE FARM. DAIRY ON RIGHT. Cow STABLE ON LEFT. 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 509 
 
 CORNER OF COURT ON A LARGE DAIRY FARM. 
 
 ened with a rope around the neck, rods extending from a 
 swivel on this rope below the neck to a perpendicular rod fifteen inches 
 long fastened to a post at either side, giving the cow a considerable 
 amount of freedom with her head. The platform on which the cows 
 stand slopes gently toward the gutter, the latter being about nine inches 
 deep and eighteen inches wide, and connected with the liquid manure 
 cistern. 
 
 The houses are neat, attractive and homelike, with frequently a 
 fine rose garden in front and large trees to furnish shade. 
 
 INTERIOR DANISH cow STABLE. 
 
510 
 
 BULLETIN No. 140 
 DAIRY CATTLE 
 
 [October, 
 
 The million dairy cows of Denmark are confined almost exclus- 
 ively to two breeds, the Danish Red, of Zealand and the islands, and 
 the Jyske, or Black and White cow of Jutland. Both of these have 
 been developed within the last thirty-five years from the native stock 
 of the country, by careful selection for milk production. The Red 
 cow is a product of a cross of Schleswig blood on the native rather 
 
 LARGE HERD OF DANISH RED cows TETHERED IN SECOND CROP CLOVER, AUGUST 3. 
 
 scrubby cattle. The result is a race of fine dairy cattle, weighing from 
 1000 to 1100 pounds. They are dark red, with black muzzle, medium size, 
 deep body, medium bone, fine skin and well developed udder and veins. 
 The Black and Whites of Jutland have been developed from the beef 
 breed in use in earlier times. They are a larger breed than the Red 
 cows, resembling the Holstein-Friesians in color and size, but are 
 
 THE BLACK AND WHITE COW COMMON IN JUTLAND. HERD TETHERED IN DISTANCE.. 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 511 
 
 shorter in leg and deeper in body than the Dutch cow. Both of these 
 breeds have a distinctively dairy conformation and are good, economi- 
 cal producers. 
 
 The development of the breeds to such a high degree in twenty- 
 five to thirty years has been due to the farmers' skill, intelligence and 
 common sense in selecting and breeding for milk production alone, and 
 the efficiency of these cows is a most striking example of what may be 
 accomplished in a short time if good, systematic work is done and 
 common sense and judgment are exercised. While many of the bulls 
 used are young and untried, they are always individuals of merit and 
 from cows with large records. Only the best heifers are raised, and 
 with the record of the dam and the qualities of the sire known, their 
 selection is comparatively simple, and better cows can be raised than 
 can be bought on the open market. The price of cows is from $80 to 
 $90, some of the best averaging as high as $100, so that it is also 
 
 COWS AT TETHER. A TYPICAL SCENE ON A DANISH DAIRY FARM. 
 
 profitable from the financial standpoint to raise the young stock to 
 replenish the herd. Heifers drop their first calf at from two to two 
 and one-half years of age, and if they prove to be good producers are 
 usually kept in the dairy until twelve years old, when they are fattened 
 for beef. In fairly good condition, cows bring 5 l / 2 cents per pound. 
 Old, thin cows bring less. 
 
 FEED AND CARE 
 
 The cows are treated with kindness and every effort is made to 
 have them comfortable at all times. On many farms the cows are 
 regularly groomed. Tethering the cows on grass is usually com- 
 menced the fore part of May, for a portion of the day, at least. 
 
 The soiling crops used are rye, oats and peas, oats and vetch, and 
 clover and grass. These are hauled to the barn and fed green, or pas- 
 tured off by tethering the cows along the edge. In some sections 
 where the farms are small all the land is under cultivation and the 
 cows are kept in the barn until the oats and peas are nearly mature, 
 
512 
 
 BULLETIN No. 140 
 
 [October, 
 
 when the cows are tethered on these during the month of July, after 
 which they are too ripe to be well relished. The cows are then 
 changed to the second crop of clover which by this time is from twelve 
 to eighteen inches high. Some dairymen practice partial soiling all 
 
 the time, cutting green rye the 
 last of May which was sown 
 the previous September. When 
 this rye becomes ripe in June 
 they feed clover, and when 
 this is mature, about July 1, 
 oats and peas are fed. After 
 these, the second crop of 
 clover is ready. It must be 
 remembered that in the cool 
 European countries it requires 
 much more time for grain to 
 ripen after it is fully headed 
 than in the Central States. 
 
 thus making the soiling season of the rop much longer. It is 
 the general rule to pasture until short of grass, about July 1, and then 
 soil until the grass is good again. The cows are left on pasture until 
 October, the exact time depending upon the season, thus making the 
 period cows receive green feed extend over nearly six months. 
 
 TETHERED IN PLENTY. HARVESTING OATS 
 
 THREE FEET HIGH, AuG- 7. 
 
 BRINGING TETHERED cows TO STABLE AT MILKING TIME. FIELD OF ROOTS 
 
 IN FOREGROUND. 
 
 The cows are seldom turned to pasture in Denmark, but tethered 
 by means of a halter on the head and a rope or chain twelve to twenty 
 feet long, which is attached to a ten-inch pin driven into the ground. 
 The cows are moved, five times a day, from three to six feet, depend- 
 ing upon the amount of feed. In this manner the crops are grazed off 
 without waste from tramping. The great advantage of this system of 
 tethering is that the crops can be allowed to grow two or three feet 
 high and yet be eaten down without wasting, thus producing much 
 more feed per acre than can be grown on pasture that necessarily must 
 be kept cropped fairly close. This is the Dane's chief point in the 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 513 
 
 economy of feeding during the summer. Practically no grain is fed 
 while cows are on grass. A few dairymen feed a little oil cake to 
 their best milkers. 
 
 CALVES TETHERED IN CLOVER. 
 
 The usual method of watering is to haul the water in a tank on a 
 low wheeled, one-horse wagon twice a day to the tethered cows. Doors 
 are placed in the top of this tank at either end, and by proceeding 
 directly across the field along the line of tethered cows, stopping the 
 horse midway between the tether stakes, two cows can drink at the 
 same time, making the task of watering easy. Some take the cows to 
 the stable to be milked three times a day, and in this case the watering 
 is done there. During the winter the cows are watered by pumping 
 into the cement manger, or at an indoor watering tank. 
 
 WATER SUPPLY FOR TETHERED cows. INSTEAD OF DRIVING cows TO WATER THE DANE 
 
 DRIVES THE WATER TO THE COWS. 
 
 The cows are put into the stable in the fall and not let out again 
 until the following spring. They are fed all the straw they will eat, 
 and, on the average, 4 pounds of hay, 40 to 100 pounds of roots, and 
 about 6 pounds of grain per day, consisting of oil cake, bran, barley 
 and oats,. the grain being fed according to the milk flow. 
 
514 
 
 BULLETIN No. 140 
 
 [October, 
 
 MILKING IN DENMARK. 
 
 Many of the dairymen on the small farms milk three times a day, 
 having ten cows to the milker. On the large farms they usually milk 
 but twice a day, having from fifteen to twenty cows to the milker, re- 
 quiring two and one-half hours, night and morning, to do the milking. 
 
 The cows are allowed to go 
 dry from six to eight weeks. 
 To supply the Danish export 
 trade of butter, an even flow 
 of milk is required the year 
 round, and most of the cows 
 freshen from September to 
 May. The male calves and 
 any heifers not needed for fu- 
 ture cows are sold for veal at 
 from three to four weeks old. 
 Calves are not allowed to 
 suckle their dams. They are 
 fed whole milk for the first 
 week. After this it is gradu- 
 ally changed to skim milk and 
 this is fed to the heifers until 
 they are four to six months 
 
 old. From this time on they are raised on pasture during the summer, 
 and in winter are given hay, straw, and roots, and sometimes a little 
 oil cake. 
 
 Cow TESTING ASSOCIATION 
 
 The first cooperative cow testing association was organized in 
 1895. Later these proved so helpful a factor in weeding out the un- 
 profitable cows, that they have increased rapidly, until at the present 
 time there are about five hundred associations in operation. A man is 
 employed by each association to visit the farms and do the testing 
 every three weeks. He weighs the milk of each cow and keeps an 
 accurate record of the feed consumed, so that at the close of the year 
 the dairyman can determine the net profit per year from each individ- 
 ual cow, and which of his 
 cows are the most efficient 
 producers. By raising the fu- 
 ture herd from the best cows 
 the average production has 
 been greatly increased, both in 
 milk and butter fat, and, as 
 would naturally be expected, 
 the yield per one hundred feed 
 units consumed is also greater. 
 This system of feed and milk 
 records has been a prime fac- 
 tor in improving the dairy cat- R ETURNING FROM MILKING cows AT TETHER. 
 tie of Denmark to such a high LABORER'S COTTAGE IN BACKGROUND. 
 
 degree in so few years.' 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 515 
 
 TOWN DAIRYMAN'S HOUSE AND cow STABLE. 
 
 CITY MILK SUPPLY 
 
 The question of a pure milk supply for cities was first solved in 
 Denmark when, about 1878, Mr. Busck, an able and philanthropic man, 
 attempted to supply Copenhagen with absolutely reliable milk produced 
 from cows warranted free from tuberculosis. He was assisted by a 
 board of physicians, and established the basis on which the city is now 
 supplied with milk as nearly perfect as can be obtained. 
 
 The real problem of sup- 
 plying a large city with milk 
 occurs but a few times in 
 Denmark, so that a brief de- 
 scription of the methods em- 
 ployed by the two large com- 
 panies of Copenhagen will 
 give an idea of the care taken 
 to secure the proper results. 
 These two companies handle 
 over 100,000 pounds of milk 
 a day, all of which is pro- 
 duced under veterinary inspection and in accordance with strict rules 
 laid down by the company. Inspectors are employed whose duty it is to 
 see that every producer lives up to these rules, which require cleanli- 
 ness at every step. As soon as drawn, the milk must be cooled and 
 kept below 50 F. until delivered at the bottling plant in Copenhagen. 
 Here it is sampled and tasted, the slightest off flavor being sufficient 
 to cause its refusal. After passing the inspector and weigh can it is 
 pasteurized at 180 F., cooled to below 50 F. and put into small- 
 necked bottles sealed with corks or expanded pulp covers. 
 
 Milk of different standards is sold, but each is distinctly marked 
 with a label stating the quality and price. Milk sold in bulk is sent 
 out in large sealed cans from which it may be drawn only thru a 
 faucet, over which must appear a statement of its' quality. In this 
 
 way skim, one-half skim, 
 whole milk and cream may be 
 put out by the same wagon at 
 prices varying according to 
 the quality without danger of 
 the purchaser being defraud- 
 ed. But all of this milk is of 
 the same high standard from 
 a sanitary standpoint, as it has 
 all been produced under the 
 same rules, which require the 
 dairymen to provide healthy 
 cows, clean barns and utensils, 
 proper care and feed at all 
 CITY MILK DELIVERY.. 
 
516 BULLETIN No. 140 [October, 
 
 seasons, and, to insure proper cooling thirty pounds of ice must be pro- 
 vided for every eleven gallons of milk produced. 
 
 This system of inspection and company control has been brought 
 about largely thru the guidance of the directors who, without remun- 
 eration or money interests, serve to see that the supply of milk is as 
 nearly perfect as possible. 
 
 MANUFACTURED PRODUCTS 
 
 In Denmark dairy manufactures are confined almost exclusively to 
 the making of butter. The first cooperative creamery was started 
 in 1863, but cooperative creameries were not generally successful until 
 after 1880. It was about this time that the centrifugal cream sepa- 
 rator came into practical use, and this gave creameries a special im- 
 petus and advantage. From this time the dairy industry grew with 
 marvelous rapidity until for several years the production of milk and 
 
 COOPERATIVE CREAMERY. 
 
 making it into butter in cooperative creameries has been the chief in- 
 dustry of the country. There are 1100 cooperative and 300 private 
 creameries in Denmark. These manufacture over 200,000,000 pounds 
 of butter a year, eighty percent of which is exported to Great Britain. 
 The milk is hauled to the creameries in large milk wagons which 
 pass along the main roads. Farmers living off these roads bring the 
 milk to the hauler. Some farmers combine with their neighbors and 
 haul the milk themselves. In summer the milk is delivered twice a 
 day and in winter once. Stringent rules are laid down in regard to 
 cooling the milk on the farm and in not mixing morning's and night's 
 milk. All foods which may impart an objectionable flavor to the milk 
 are forbidden. Milk from newly calved cows must not be sent to the 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 
 517 
 
 creamery until after the fifth day, and milk from diseased cows is 
 prohibited. The creameries are compelled by law to pasteurize all 
 skim milk by heating to 180 F. before it leaves the creamery, to pre- 
 
 REAR VIEW DANISH CREAMERY. MILK CANS ON RECEIVING PLATFORM AT LEFT. 
 
 vent the spread of tuberculosis thru this medium. Penalties are im- 
 posed for non-observance of these rules, but the loyalty of the Danes 
 to their own organization makes it rarely, if ever, necessary to inflict 
 these penalties. 
 
 MILK HAULER. 
 
518 
 
 BULLETIN No. 140 
 
 [October, 
 
 A MOTHER OF DANISH BACON. 
 
 When the Danes decided to make butter for the English market, 
 they of course had a large amount of skim milk as a by-product, and 
 in looking for a way to get the most money out of this, they soon dis- 
 covered that English bacon was selling at a high price and at once set 
 about converting their surplus skim milk into bacon hogs, and export- 
 ing bacon to England with the butter. 
 
 The creamery buildings are 
 always sanitary and substan- 
 tial, being constructed of 
 brick, with slate roofs and 
 cement or tile floors. They 
 have a tidy appearance and 
 are surrounded by a lawn kept 
 neatly trimmed and planted 
 with trees, shrubs and flowers. 
 The machinery used in the 
 creameries is not as conveni- 
 ent or up-to-date as ours. Of the 1400 creameries in Denmark, only 300 
 have the combined churn and worker, the remaining 1100 using the old 
 upright Danish churn and table worker. Many of the butter makers 
 still use six or eight old fashioned shot gun cans in which to develop 
 their starter. 
 
 The secret of the Danish buttermakers' success lies largely in 
 their habit of thoroness. They first construct a sanitary building and 
 then keep it clean by daily scrubbing. This applies equally well to all 
 the machinery and apparatus in the creamery. ' In addition to this 
 they have milk delivered to the creamery in almost ideal condition. 
 Another secret of the Danish buttermakers' success is that they study 
 their business thoroly, becoming very proficient, as they expect to re- 
 main at this occupation for their life work. Because of this profi- 
 ciency they turn out a product of uniformly high quality which is the 
 chief factor in their success with an export trade. 
 
 DANISH FARMER'S WAGON DELIVERING BACON 
 HOGS AT TRAIN. 
 
1909] 
 
 DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 
 WHAT WE MAY LEARN FROM DENMARK 
 
 519 
 
 To show the marvelous recent development in Danish dairying 
 it is only necessary to state that the receipts from cows at the present 
 time are seventeen times what they were thirty years ago. From the 
 million dairy cows of Denmark is exported 200,000,000 pounds of 
 butter a year, worth $44,000,000.' At this rate, Illinois, in proportion 
 to her area, would have to export $176,000,000 worth of butter an- 
 nually. 
 
 A LOAD OF DANISH BUTTER FOR EXPORT TO ENGLAND. 
 
 With all our boasting about rapid progress and a developed civil- 
 ization in America, we are a slow people. The Danes owe their rapid 
 rise and marvelous success as a dairy nation to the fact that they were 
 alive to the demands of the markets of the world and strove to meet 
 those offering the greatest remuneration. To secure and hold these, 
 when a practice has been proved of economic value they do not waste 
 a generation or two in adopting and putting it into general use. 
 
 The Danish dairyman understands that cooperation is one of the 
 chief underlying principles for the highest success. This attitude is 
 in striking contrast to that of the average American dairyman. Co- 
 operative creameries are frequently pointed to in America as the only 
 thing in which cooperation among farmers has been successful, yet 
 most of our creameries in Illinois started cooperative and in a few 
 years either closed or changed to independent ownership. This shows 
 in a most striking manner the lack of the cooperative, trustful spirit 
 among American dairymen, which has proven of such great value to 
 the dairymen of little Denmark. 
 
520 BULLETIN No. 140 [October, 
 
 The Danes have incorporated in their people the important knowl- 
 edge that money is not the only thing in life, and that each man owes 
 a duty to his fellows, that the interests of the community, yes, the 
 nation may prosper. This has yet to be instilled in the hearts of 
 many Americans. 
 
 The Danes do not have as good a climate or soil as is enjoyed in 
 the Central West. They have small patches of different crops, and 
 cannot take advantage of four-horse teams, large implements and ma- 
 chinery, as can the Americans. They cut much grain by hand, and 
 many of their methods are laborious. 
 
 The important question, then, is: How can the Dane afford to import 
 and feed our corn and sell his butter in competition with us? 1 " He does this 
 by being a close student of all the principles of dairying. He understands 
 that dairying is an occupation requiring brains, thought and skill; that 
 he must have efficient cows, economically fed and well cared for. 
 
 "When such a state of dairy intelligence as is found in Denmark exists 
 among even the American farmers who pretend to be dairymen, there will 
 be less wasting of years of weary, unprofitable toil." Hoard. 
 
library, New Mexico State College 
 
 1909] DAIRY SUGGESTIONS FROM EUROPEAN CONDITIONS 521 
 
 FINAL CONCLUSIONS 
 
 It is the history of y the world that it is not the largest rtations 
 that have done the really great things. In the dairy world it has re- 
 mained for the little countries of Denmark and Holland to achieve the 
 most economical production of high grade dairy products. 
 
 The production of clean milk is what every American dairyman 
 must come to before we can hope to attain for our dairy products the 
 high standard of excellence so conspicuous in the dairy products of 
 Scotland, Holland and Denmark. 
 
 In general European dairymen have learned most thoroly that to 
 make money in dairying the first essential is to eliminate every "star 
 boarder" that pulls down the profits, and have a good herd,' a herd 
 in which every individual cow is an economical producer of a high 
 order. They have also learned that these good cows must be well and 
 economically fed and cared for. 
 
 The American dairymen should wake up to a full realization of 
 his natural advantages in the cheap feed and good markets, and go at 
 dairying in earnest, realizing that it requires brains, study, and common 
 sense to succeed. He should fit up convenient, substantial, and per- 
 manent buildings, and not shift from one phase of agriculture to 
 another, but stay at dairying for a lifetime. 
 
 In no country does everything give place to dairying as it does in 
 Denmark and Holland, and in no country in the world are the farmers 
 so prosperous and self respecting. 
 
 There is no dairy country, tho the land may be worth $1000 an 
 acre, that has the natural advantages for the production of dairy prod- 
 ucts enjoyed in the central part of the United States. None of the 
 intensive dairy countries of Europe can produce and preserve in good 
 condition for winter feeding of dairy cows the amount of digestible 
 nutrients per acre that can be secured in the Central West with corn 
 silage and alfalfa hay. 
 
 There must be great opportunities ahead of the American dairymen if 
 Denmark can profitably feed our grain and maintain, thru dairy exports, 
 her place as one of the most thrifty nations of the world. 
 
 To embrace these opportunities, the American dairyman must realize 
 that the four things practiced in Europe that make the difference be j 
 tween success and failure with the individual and that apply directly to 
 the American dairyman are: a herd of efficient cows; economical feed 
 and care; and clean methods.