Gass 12.1$" Book ' M^ iiiajpiica t^ FIRST ANNUAL REPORT OF THE State Dairy Commissioner TO THE Governor of the State of Missouri R. M. WASHBUBN, State Dairy Commissioner. Printed by Order of the General Assembly. THE HUGH STEPHENS FEINTING COMPANY, JEFFERSON CITT, MO. c,v .'^■v A'' By transfer OCT 2 1906 TABLE OF CONTENTS. Page. Letter of transmittal '. 5 Missouri Dairy Ooniniisslon 4 Financial report ? • 6 Introduction 7 General food laws 8-25 A Icoholic beverages ^ Flour, grain, etc 14 Bread 16 Oandy 17 Vinegar 17 Dairy products 18 Dairy Oonimlsslon established 23 U. S. standards 26 Milk supply of our border cities 28 Renovated butter ■ 28 Where to place emphflsis of bill = 28 What has been accomplished 29 List of Missouri creameries 30 The co-operative creamery in Missouri 31 When to build the co-operative creamery 32 The centralized creamery 32 The hand separator 33 Western butter conditions : 33 The farmers' part in making Missouri a dairy State 36 How to care for cream on the farm 36 "Variations in test of cream 37 The testing of cream 38 Correction table 39 More butter than butter fat 40 List of Missouri cheese factories 41 The co-operative cheese factory in Missouri 41 The Ozarks of Missouri, the Switzerland of America 42 Why the Missouri farmer should dairy 43 Farm laborers needed 45 Breeders of dairy stock In Missouri 46 Diseases of dairy stock 50 The silo 52 Make more use of our Experiment Stations 92 MISSOURI DAIRY COMMISSION, R. M. Washburn Commissioner D. J. CUFFORD Deputy Commissioner Chemist, Experiment Station Chemist LETTER OF TRANSMITTAL. To His Excellency, Joseph W. Folk, Governor of Missouri : Sir — In compliance with the law, I have the honor to submit here- with the first annual report of the State Dairy Commissioner. Very respectfully, R. M. Washburn, State Dairy Commissioner. Columbia, Missouri, January i, 1906. FINANCIAL REPORT. (From July 17, 1905, to January i, 1906.) Salary of Commissioner $908 56 Salary of Deputy Commissioner 545 ^^ . • $1,453 7^ Traveling expenses of Commissioner. $434 2^ Traveling expenses of Deputy Commissioner 673 82 [,io8 09 Printing, letter heads, blank forms, envelopes, etc $175 ^9 '^75 19 Total $2,737 00 INTRODUCTION. This first report of the first Dairy Commissioner in this State will of necessity be made up largely of records of present conditions in the dairy industry, rather than an account of what has been accomplished by this office. For a number of years past there has been a feeling abroad in the State that there was need for a State Dairy and Food Commissioner, whose duty it should be to help the consumers to get what they ask for and what they pay for in the way of foods of all kinds, and to promote and guide the dairy interests of the State. Several bills have been in- troduced to this end, but all failed of passage until last winter, when a bill, gotten up by the dairy supporters, independent of the food element, and fostered by the State Dairy Association, passed and became a law April 8, 1905. The present incumbent was appointed by Governor Folk to the of- fice of State Dairy Commissioner July 17, and immediately appointed his deputy, D. J. Clififord of St. Joseph, and they both commenced their official duties at once. R. M. Washburn, State Dairy Commissioner. Columbia, Mo., January i, 1906. GENERAL FOOD LAWS. 2266. Unzvholesome meat, bread, or drink; penalty. Every person who shall knowingly sell the flesh of any animal dying otherwise than by slaughter, or slaughtered when diseased, or shall sell the flesh as of one animal, knowing it to be that of another species, or shall sell un- wholesome bread or drink without making the same fully known to the purchaser, and any butcher or other person who shall sell or offer to sell the meat of any calf which was killed before it had attained to the age of six weeks, shall be deemed guilty of a misdemeanor, and upon con- viction thereof, shall be punished by a fine not exceeding one thousand dollars, or by imprisonment in the county jail not exceeding one year. 2267. Cleanliness of food receptacles. It shall be unlawful for any person, firm or corporation to use any barrel, lard tierce, preserve or but- ter tub, having been once used, for the purpose of packing or storing any article of human food therein, unless such barrel, lard tierce, preserve or butter tub has been thoroughly cleaned or scoured before its subse- quent use. 2268. Penalty. Any person violating the provisions of the fore- going section shall be deemed guilty of a misdemeanor, and on convic- tion thereof shall be fined not less than five dollars nor more than twenty dollars for each offense, and by the using of any single article as before mentioned shall constitute a separate offense. 2269. Adulteration of food and drugs. Every person who shall fraudulently adulterate, for the purpose of sale, anything intended for food or drink, or any drugs or medicine, shall be deemed guilty of a mis- demeanor. Revised Statutes, 1899, Vol. i, p. 627. 2286. Ingredients prohibited. It shall be unlawful for any person or corporation doing business in this State to manufacture, sell or offer to sell, any article, compound or preparation, for the purpose of being used or which is intended to be used in the preparation of food, in which article, compound or preparation there is any arsenic, calomel, bismuth, or ammonia. 2287. Penalty. Any person or corporation violating the provisions STATE DAIRY COMMISSIONER. 91 of section 2286 shall be deemed guilty of a misdemeanor, and shall, upon conviction, be fined not less than one hundred dollars, which shall be paid into and become a part of the road fund of the county in which such fine is collected. Revised Statutes, 1899, Vol. i, p. 631. 6127. Cities may provide for inspection of animals intended for food. All cities in this State are hereby empowered to provide by or- dinance for the inspection, while living, of all animals intended as human food within such cities. Revised Statutes, 1899, Vol. 2, p. 1437. ALCOHOLIC BEVERAGES. 2278. Poisonous ingredients ; penalty. Any person who shall adul- terate, by the use of strychnine or other poisonous liquids or ingredients, any spirituous, fermented, malt or vinous liquors, or shall sell any such liquors by retail or wholesale, knowing the same to be adulterated as aforesaid by or with strychnine or other poisonous liquids or ingredients, shall be deemed guilty of a felony, and, upon conviction thereof, be pun- ished by imprisonment in the penitentiary not exceeding five years. 2288. Adulterated hops, malt, or yeast, in beer; penalty. No sub- stitute for hops or the pure extract of hops, or of pure barley malt or wholesome yeast shall be used in the manufacture of ale or beer in this State, and all ale or beer shown to contain any substance used as a sub- stitute for hops, or pure extract of hops, or pure barley malt or whole- some yeast, is hereby declared adulterated. Whoever manufactures for sale any ale or beer adulterated as referred to in this section, or sells or offers to sell any such ale or beer, knowing it to be adulterated as afore- said, shall be deemed guilty of a misdemeanor, and, upon conviction, shall be punished by a fine of not less than five hundred and not more than five thousand dollars, or by imprisonment in the county jail not less than one month nor more than six months, or by both such fine and imprisonment. 2289. Liquor dealers' oath and bond. It shall not be lawful for any person or persons to sell or offer to sell any spirituous, fermented, malt or alcoholic liquors within this State until he, she or they shall first appear before the county court clerk of the county where such liquors are to be sold or offered for sale, and take and subscribe an oath not to mix or adulterate, with any substance whatever, the liquors offered for sale, and gtve bond in the sum of five hundred dollars, with good and sufficient surety, for the payment of all costs arising from prosecutions for violations of the provisions of this article in relation to the adultera- tion and sale of intoxicating liquors. 10 FIRST ANNUAL REPORT 2290. Liquor manufacturers' oath. It shall not be lawful for any person or persons to manufacture or rectify any spirituous, fermented, malt or alcoholic licjuors within the limits of this State until he, she or they shall first appear before the county court clerk of the county where such liquors are proposed to be manufactured or rectified, and take and subscribe an oath not to adulterate, or suffer to be adulterated, any liquors manufactured or rectified by themselves or agents. 2291. Liquor dealers' affidaz'it. Before any person or copartner- ship of persons shall be authorized to sell intoxicating liquors he, she or they shall file with the clerk of the county court, in the county where it is desired to sell the same, an affidavit to the following effect, to wit : I, A B, do solemnly swear that ■ I will not mix or adulterate, with any poisonous substance whatever, any distilled or fermented liquors, or any composition of which distilled or fermented liquors form a part, nor will I mix the diflr'erent kinds of liquors together for the sake of profit, nor dilute the same with water, nor will I permit the same to be done. 2292. Penalty. If any person or persons shall sell any spirituous, fermented, malt or alcoholic liquors in violation of or without complying with the three next preceding sections, he or they shall be deemed guilty of a misdemeanor, and on conviction be punished by a fine of not less than fifty nor more than five hundred dollars. 2293. Druggists, etc., exempt. Nothing herein shall be so con- strued as to prevent druggists, physicians or persons engaged in the mechanical arts from mixing and adulterating liquors for medicinal or mechanical purposes, to be by them used in their business. 2294. Sumuwns by grand jury. The grand jury may send for per- sons or papers in cases where they may be of the opinion that any person or persons have been guilty of violating any of the provisions of sections 2278, 2279, 2288, 2289, 2290, 2291, 2292 and 2293. Revised Statutes, 1889, Vol. i, 632. 7682. (Sec. I.) Appointment of inspector of beer and malt prod- ucts. There is hereby created the office of beer inspector, which shall be filled by appointment by the Governor, by and with the consent of the Senate, within thirty days after the taking effect of this act, an inspector of beer and malt products, who shall serve for a term of four years and until his successor is duly appointed and qualified. He shall be an ex- pert beer brewer and a citizen of the United States and of this State for more than two years next prior to his appointment. He shall give a bond in the sum of twenty-five thousand dollars, to be approved by the Governor, for the faithful performance of the duties of his office. 7683. (Sec. 2.) Deputies and clerical help. Said inspector shall, with the approval of the Governor, appoint such deputies as may be re- STATE DAIRY COMMISSIONER. II quired to carry out the provisions of this article, not to exceed four in number, and such clerical help as may be necessary. Said deputies shall each receive for their services the sum of fifteen hundred dollars per annum, and said inspector shall receive the sum of three thousand dol- lars per annum, all salaries and expenses to be paid out of the sums of money now, or that may hereafter be, appropriated for said purpose. 7684. (Sec. 3.) Inspection of beer obligatory. Every person, per- sons or corporation who shall erect or keep a brewery for the manufac- ture or brewing of beer or other malt products within this State, for the purpose of oftering the same for sale, shall cause the same to be in- spected by the said State Inspector. 7685. (Sec. 4.) Use of cheuiicds, unzvholcsome yeast, etc., pro- hibited. No person, persons or corporation, engaged in the brewing or manufacture of beer or other malt liquors, shall use any substance, ma- terial or chemical in the manufacture or brewing of beer or other malt liquors, other than pure hops or pure extract of hops, or of pure barley, malt, or wholesome yeast, or rice. 7686. (Sec. 5.) Imported malt liquors to be inspected and affi- davit made as to purity; labels and fees. Every person, persons or cor- poration who shall receive for sale or offer for sale any beer or other malt liquors other than those manufactured in this State shall, upon receipt of same, and before offering for sale, notify the inspector, who • shall be furnished with a sworn affidavit, subscribed by an officer au- thorized to administer oaths, from the manufacturer thereof, or other reputable person having actual knowledge of the composition of said beer or other malt liquors, that no material other than pure hops of the extract of hops, or pure barley, malt or wholesome yeast, or rice, was used in the manufacture of same ; upon the receipt of said affidavit, the inspector shall inspect and label the packages containing said beer or malt liquors, for which services he shall receive like fees as those im- posed upon the manufacturers of beer and malt liquors in this State. 7687. (Sec. 6.) Records and report of inspector. The inspector appointed under this article shall provide himself with an office and shall record on books kept for that purpose the names and places of business of all persons engaged in the manufacture, brewing and sale of beer and malt liquors. He shall keep a record of all beer and malt liquors manufactured, brewed or sold and the amount produced by each brewery or manufacturer, or sold by dealer. He shall keep a record of all fees collected and all expenditures incurred, and shall make a full and com- plete report of the same to the Governor upon the first day of each year. 7688. (Sec. 7.) All malt products to be inspected and labeled. It shall be the duty of each inspector to cause to be inspected all beer 13 FIRST ANNUAL REPORT or other malt liquors brewed or manufactured or sold in this State, and if he shall find that such beer or other malt liquor has been made from pure hops or the pure extract of hops, or of pure barley, malt or whole- some yeast, or rice, to place upon the package containing such beer or malt liquor his label, certifying that the same has been inspected and made from wholesome ingredients. 7689. (Sec. 7a.) State Treasurer to furnish labels, etc. It shall be the duty of the State Treasurer upon the taking effect of this article to provide suitable and inimitable State certificates and labels for this inspection, gauging and labeling, having on each proper places for coun- tersigning by the State Treasurer and inspector, and shall safely keep the same together with the plates used in making them, when not in actual use. The State Treasurer shall from time to time, upon demand, deliver the aforesaid labels to the inspector, taking therefor his receipt, and shall charge said inspector with the same ; and shall from time to time, as said inspector makes returns of moneys collected in the course of his inspection, credit said inspector's account with such sums, and shall keep a true and correct book account of his dealings with said inspector. 7690. (Sec. 7b.) Framdiilent use of inspector's labels; penalty. It shall be unlawful for any person to attempt to make or make, to attempt to sell or sell, or attempt to use or use any of the certificates or labels or both provided for by this article, or imitations thereof, except such per-- sons as by law are allowed to make, sell and use the same, and any per- son so offending shall be deemed guilty of a felony and, upon conviction, be punished by imprisonment in the penitentiary for a term not to ex- ceed five years. 7691. (Sec. 8.) Inspector's fees; "package" defined. The in- spector shall be entitled to receive for inspecting and gauging one cent for each gallon contained in each package, and two cents for labeling each package. All fees received by the inspector shall be paid into the State treasury. The word package, as used in this article, shall be con- strued to mean any vessel of any kind other than pint and quart bottles in which any beer or malt liquor may be placed for sale, containing eight gallons or less ; when said beer or malt liquors are placed in pint or quart bottles, a package, as used in this article, shall be construed to mean not to exceed forty-eight pint bottles or 24 quart bottles of beer or malt liquors, which, when manufactured and so bottled, must, before sale, be placed in suitable cases containing said number and size of bottles, for inspection and stamping by said State inspector; and when said beer or malt liquors shall be placed in vessels containing more than eight STAtE DAtRY COMMISSIONER. 1^ gallons, the word package shall be construed to mean each eight gallons or fractional part thereof so contained in said vessel. 7692. (Sec. 9.) Expenses, salaries, etc.; disposal of iines. The expense of said office, including the salaries of the inspector and his deputies, shall be paid monthly out of the amount appropriated by law from the general revenue fund on warrants drawn by the State Auditor on vouchers approved by the inspector, and all fees received by the in- spector under the provision of this article shall, on or before the last day of each month, be paid into the State treasury by said inspector, and shall be placed to the credit of the general revenue fund. 7693. (S'EC. 10.) Sale of uninspected malt products; penalty. Any person who shall sell any beer or malt liquors within this State which has not been inspected according to the provisions of this article, or con- tained in packages which shall not have upon them the certificate of the State inspector, or any person shall fail to destroy said certificate or label after the contents of said package are disposed of, shall be deemed guilty of a misdemeanor, and upon conviction thereof, shall be punished by a fine not exceeding five hundred dollars, or by imprisonment in the county jail for a period of not less than six months, and in addition thereto shall have his license or other authority, giving him the right to manufac- ture or sell said liquors in this State revoked, and shall not again receive any such license or other authority for a period of two years thereafter. 7694. (Sec. II.) Punishment of delinquent inspector. If any in- spector shall fail to perform any of the duties imposed upon him by this article, or shall in any manner violate any of the provisions thereof, he shall be deemed guilty of a misdemeanor, and upon conviction thereof, shall be punished by imprisonment in the county jail for not less than thirty days and by a fine not exceeding one thousand dollars, and if any said inspector shall fail to faithfully perform the duties enjoined upon him by this article he may be removed from office by the Governor. 7695. (Sec. 12.) Prosecutions. All prosecutions for fines and penalties under the provisions of this article shall be either by indict- ment or information in any court of competent jurisdiction; and when collected shall be paid one-fourth to the informer and three-fourths into the fund for the construction of public roads and highways in the county in which said offense may have been committed and prosecution begun. 7696. (Sec. 13.) Inspection of exported malt products. All beer or other malt liquors manufactured in the State and exported outside of the State for sale shall be inspected as other liquors designated in this article, but said inspection shall be free of cost to manufacturer. 7697. (Sec. 13a.) Duplicate hill of lading to he fivrnished by transportation companies; penalty. Every railroad, express or transporta- 14 FIRST ANNTTAI. RErORT tion company shall, when requested, furnish to the inspector a duplicate bill of lading or receipt showing the name of the consignor and con- signee, date, place received, destination and quantity of beer or malt liquors received by them for shipment to any point within this State. Upon failure to comply with the provisions herein, said railroad, express or transportation ' company shall forfeit and pay to the State of Missouri the sum of fifty dollars for each and every failure, to be recovered in any court of competent jurisdiction. The inspector herein provided for is hereby authorized and empowered to sue in his own name at the re- lation and to the use of the State. The penalties collected shall be paid into the State treasury. (Sec. 14.) Appropriation. There is hereby appropriated out of the State -treasury, chargeable to the general revenue fund, for the years 1899 and 1900, for the pay of the inspector, six thousand dollars ; for the pay of four deputies, twelve thousand dollars ; for rent, station- ery, fuel, printing, and such other things as may be necessary for the transaction of the business of said inspector, the sum of six thousand dollars. Approved May 4, 1899. Laws of 1899, pp. 228-231; Revised Stat- utes, 1899, Vol. 2, pp. 1 792-1 795. FtOUR, GRAIN, ETC. 8501. Mixed grains to be branded. No person shall sell or offer for sale any flour, meal, grits or hominy made from the admixture or adulteration of grains, unless there shall have been first branded upon each of the barrels or packages containing the same kind of grains composing said admixture, the quality and weight thereof, and the name and place of business of the person manufacturing the same: Pro- vided, akuays, That the admixture of the several grades or kinds of wheat shall not be construed to he. mixed or adulterated grains. 8502. Defacing of brands. No person shall deface, remove, ob- literate or destroy, or cause the same to be done, any brand or mark placed upon any package or barrel of flour, meal, grits or hominy by the manufacturer thereof, with the intent to replace the brand so erased and removed by another and different brand from that of the manufacturer ; and it shall not be lawful for any person to rebrand any such package or barrel so long as the contents thereof remain the same. 8503. Brands to be Hied and aeknowledged. No person shall man- ufacture any flour, grits, hominy or meal until he shall have filed with the recorder of deeds of the county in which his business is conducted, and acknowledged the same as deeds to lands are required to be acknowl- edged, a fac simile of each of the brands he intends to use, which shall STATE DAIRY COMMISSIONER. 1 5 contain the colors to be used in applying the same, the weight and quality of the flour, grits, hominy or meal, and the name of the manufacturer thereof, or of some person in his employ, and the state or town or place and the mill where manufactured. Should any manufacturer claim any of his said brands, or any part of the same, as a trade mark, the said re- corder shall record his claim, and thereafter it shall not be lawful for any other person to use such brand: Provided, akuays, That this section shall not be construed to interfere with the right to any brand or trade mark copyrighted or patented in pursuance of an act of Congress. 8504. False brands. No person within this State shall use the name of a mill or a brand upon any barrel or package containing flour made from grains or the admixture of grains vniless the same shall be- long, bona fide, to the person using the same, nor unless the flour upon which the same may be used was manufactured by the owner of such mill or brand. 8505. Record of brands. It shall be the duty of each recorder of deeds within the State to keep a book in his office, in which to record the flour brands provided for in section 8503, and a certified copy of any such record by the recorder shall be evidence in all courts of the mak- ing and filing and contents thereof. 8506. Penalty. Any person doing any of the acts in this article prohibited, or omitting to do any of the acts herein commanded, shall be guilty of a misdemeanor, and for each and every offense shall be punished by a fine of not less than twenty nor more than two hundred dollars, one-half of which shall be paid to the person who shall be named as prosecuting witness. Revised Statutes, 1899, Vol. 2, p. 1992. 10578. Label shozving zveight; penalty. A barrel of flour shall consist of 196 pounds net ; a sack of flour shall consist of 98 pounds net ; a half sack of flour shall consist of 48 pounds net; a quarter sack of flour shall consist of 24 pounds net; no manufacturer or dealer in flour shall sell flour in barrels, sacks, half sacks or quarter sacks containing a less amount of flour than the amounts above specified. Before any barrel, sack, half sack or quarter sack of flour shall be sold, the number of pounds therein contained shall be plainly labeled or stamped thereon. Any person who shall sell any package of flour which shall be stamped or labeled with a greater number of pounds net than such package ac- tually contains, pr who shall put up or sell flour in any manner contrary to the provisions of this section, shall be deemed guilty of a misde- meanor, and upon conviction thereof, shall be fined in a sum not less than ten dollar^s nor more than one hundred dollars. Revised Statutes, 1899, Vol. 2, Ch. 173, Sec. 10578, p. 2448. l6 FIRST ANNUAL REfORt BREAD. ioo8g. Sanitation. All rooms or buildings occupied as buscuit,* bread or cake bakeries shall be drained and plumbed in a manner to con- duce to the proper and healthful sanitary condition thereof, and con- structed with air-shafts, windows or ventilating pipes, sufficient to in- sure ventilation. The furniture and utensils in such rooms shall be so arranged that the furniture and floor may at all times be kept in a proper and healthful sanitary condition, and no water-closet, earth-closet, privy or ash pit shall be within or communicate directly with the bake room. 10090. Storage. The manufactured flour or meal products shall be kept in perfectly clean, dry and properly ventilated rooms, so arranged that the floor, shelves and all facilities for storing same can be easily and perfectly cleaned. 1 009 1. Sleeping apartments to be separate. The sleeping apart- ments for the persons employed in bakeries or confectionery establish- ments shall be separate and distinct from the room or rooms used for manufacture or storage of flour or meal products or for the storage of flour, meal or other articles used in the manufacture or preparation of such product. 10092. Diseased persons not to work in bakeries. No employer shall knowingly require, permit or suffer any person to work in his bake- shop who is affected with consumption of the lungs, or with scrofula or any communicable disease, and every person is hereby required to keep himself in a cleanly condition while engaged in the manufacture or handling of such products. 10093. Penalty. Any person who violates any of the provisions of this article, or refuses to comply with the requirements thereof, shall be deemed guilty of a misdemeanor, and, on conviction, shall be punished by a fine of not less than ten or more than one hundred dollars. 10094. Duty of Labor Commissioner. It shall be the duty of Labor Commissioner or his deputy to see that the provisions of this article are carried into effect, and it is hereby made the duty of the prosecuting at- torneys of each county or city in this State to lend all possible aid in all prosecutions for violations of any of the provisions of this article. 10095. Article to be posted. A copy of this article shall be kept conspicuously posted in every bake-shop or confectionery establishment in this State. Revised Statutes, 1899, Vol. 2, Ch. 161, Art. 4, pp. 2348-2349. *So in Statutes. STATE DAIRY COMMISSIONER. IJ CANDY. 2279. Ifijurious ingredients. No person shall, by himself, his ser- vant or agent, or as the servant or agent of any other person or corpor- ation, manufacture for sale, or knowingly sell or offer to sell, any candy adulterated by the admixture of terra alba, barytes, talc or any other mineral substance, by poisonous colors or flavors, or other ingredients deleterious or detrimental to health. 2280. Penalty. Whoever violates any of the provisions of section 2279 shall be punished by a fine not exceeding one hundred dollars ($100.00), nor less than fifty dollars ($50.00). The candy so adulter- ated shall be forfeited and destroyed under direction of the court. 2281. State prosecuting attorneys. It is hereby made the duty of the prosecuting attorneys of this State to appear for the people and to attend to the prosecution of all complaints under section 2279 in all the courts in their respective counties. Revised Statutes, 1899. Vol. i, p. 630. VINEGAR. 2282. (i) Imitation or adulterated cider vinegar; penalty. That any person who manufactures for sale, or offers or exposes for sale as cider vinegar, any vinegar not the legitimate product of pure juice, known as apple cider, or vinegar not made exclusively of said apple cider or vinegar fnto which foreign substances, drugs or acids have been intro- duced, as may appear on proper tests, shall be deemed guilty of a mis- demeanor, and, upon conviction thereof, be punished for every offense by fine of not less than fifty dollars nor more than one hundred dollars and the costs of prosecution, or by imprisonment in the county jail not to exceed ninety days. 2283. (2) Artificial coloring or flavoring; false branding. All vinegar sold or offered for sale, exchange or delivery shall be without artificial coloring or flavoring ; and no person, by himself or by his agent or employe, shall sell or oft'er for sale, exchange, deliver, or knowingly have in his custody or possession, with intent to sell or exchange or ex- pose or offer for sale or exchange, any vinegar labeled or branded as cider vinegar, or as apple vinegar, which is not the legitimate product of pure apple juice or that is not made exclusively from apple cider. 2284. (3) Branding; inspection. Every person making or man- ufacturing apple, cider, or other fruit vinegar, for sale, shall brand on both heads of each cask, barrel, or keg, containing such vinegar, the name and location of the manufacturer or firm, and also the name of D C— 2 l8 FIRST ANNUAL REPORT the fruit out of which the vinegar is made ; and where there are in- spectors of food products, vinegar shall be one of the articles under su- pervision of such inspector, with power to inspect and seize any that may be found fraudulent and in violation of sections 2282, 2283, 2284 and 2285. 2285. (4) Branding of "fruit vinegar;" penalty. No vinegar shall be branded "fruit vinegar," unless the same shall be made wholly from apples, grapes or other fruits ; and any person who shall knowingly brand, label or sell,- or offer for sale as such "fruit vinegar," any vinegar not made wholly from apples, grapes or other fruit, or who shall vio- late any one of the foregoing sections, shall be deemed guilty of a mis- demeanor and be punished as provided in section 2282. Approved April i, 1891. Revised Statutes, 1899, Vol. i, pp. 630- 631. DAIRY PRODUCTS. 2276. Imitation butter and cheese to be so labeled; penalty. Who- ever manufactures out any oleaginous substances, or any compounds of the same, resembling butter in appearance, manufactured from cattle fat or hog fat, or such substances heretofore known as oleomargarine, oleo, oleomargarine oil, butterine, lardine, suine and neutral, all lard ex- tracts and tallow extracts, and all mixtures and compounds of tallow, beef fat, suet, lard, lard oil, vegetable oil, annatto and other coloring matter, intestinal fat and offal fat, other than that produced from una- dulterated milk or cream from the same, any article designed to take the place of butter or cheese, produced from pure unadulterated milk or cream of the same, or any article made in imitation of butter, or when so made calculated, or intended to be sold as butter or for butter, unless said manufacturers shall pack said imitation substitute in firkins, tubs or wooden or paper packages, with the true name of said imitation substi- tute clearly and indelibly branded, marked or labeled thereon, or who- ever shall sell or offer for sale the same as an article of food, unless said imitation substitute is properly packed in firkins, tubs or wooden or paper packages, with the true name of said imitation substitute clearly and indelibly branded, marked or labeled thereon, shall be guilty of a misdemeanor, and shall on conviction thereof be confined in the county jail not exceeding one year, or fined not exceeding one thousand dollars, or both. 2277. Use of imitation butter in hotels, etc.; penalty. Any hotel or boarding house keeper in this State who shall set before his guests at any meal any compound resembling butter in appearance, manufactured from cattle fat or hog fat, or such other articles, known to the trade as STATE DAIRY COMMISSIONER, 19 oleomarg-arine, and shall not clearly and legibly mark the vessel in which such compound is served with the words "oleomargarine," or "impure butter," shall be deemed guilty of a misdemeanor, and upon conviction shall be fined in a sum of not less than one hundred nor more than five hundred dollars. Revised Statutes, 1899, Vol. i, p. 629. 4744. Imitation butter defined. For the purpose of this article every article, substitute or compound, other than that produced from pure milk, or cream from the same, made in the semblance of butter and designed to be used as a substitute for butter made from pure milk, or cream from the same, is hereby declared to be imitation butter. 4745. Animal fat, vegetable oil and coloring matter in butter sub- stitutes. No person shall combine any animal fat or vegetable oil or other substance with butter, or combine therewith or with animal fat or vegetable oil or combination of the two, or with either one, any other substance or substances whatever, any annatto or compound of the same, or any other substance or substances, for the purpose or with the effect of imparting thereto a yellow color, or any shade of yellow, so that such substitute shall resemble yellow or any shade of genuine yellow butter, nor introduce any such coloring matter or such substance or substances into any of the articles of which the same is composed : Provided, noth- ing in this article shall be construed to prohibit the use of salt and harmless coloring matter for coloring the substitutes for butter manufac- tured for export or sale outside the State. No person shall, by himself, his agents or employes, produce or manufacture any substance in imita- tion or semblance of natural butter, nor sell, nor keep for sale, nor offer for sale, any imitation butter made or manufactured, compounded or produced in violation of this section, whether such imitation butter shall be made or produced in this State or elsewhere. This section shall not be construed to prohibit the manufacture and sale, under the regulations hereinafter provided, of substances designed to be used as a substitute for butter, and not manufactured or colored as herein prohibited. 4746. Brand for butter substitutes. Every person who lawfully manufacturers any substance designed to be used as a substitute for butter shall mark, by branding, stamping or stenciling upon the top and side of each tub, firkin, box or other package in which such article shall be kept, and in which it shall be removed from the place where it is pro- duced in a clean and durable manner, in the English language, the words "Substitute for butter," in printed letters, in plain Roman type, each of which shall not be less than one inch in length and one-half inch in width. 20 FIRST ANNUAL REPORT 4747. Transportation of unbranded butter swbsiitutes prohibited. No person, by himself or another, shall ship, consign or forward by any common carrier, whether public or private, any substance designed to' be used as a substitute for butter, and no carrier shall knowingly receive the same for the purpose of forwarding or transporting unless it shall be manufactured and marked as provided in the preceding section of this article, and unless it be consigned by the carrier and receipted for by its true name : Provided, That this article shall not apply to any goods in transit between foreign states across the State of Missouri. 4748. Possession of unmarked butter substitutes. No person shall have in his possession or under his control any substance designed to be used as a substitute for butter, unless the tub, firkin, box or other pack- age containing the same be clearly and durably marked, as provided by section 4747 of this article : Provided, That this section shall not be deemed to apply to persons who have the same in their possession for the actual consumption of themselves and family. Every person having in possession or control of any substance designed to be used as a sub- stitute for butter, which is not marked, as required by the provisions of this article, shall be presumed to have known during the time of such possession or control the true character and name, as fixed by this ar- ticle of such product. 4749. Substitute butter sold as genuine. No person, by himself or another, shall sell or offer for sale any substance designed to be used as a substitute for butter under the name of or under the pretense that the same is butter. 4750. Penalties. Every person, firm or corporation who shall vio- late any of the provisions of section 4745, 4746, 4747, 4748 and 4749 of this article shall forfeit and pay to the State of Missouri, for the use of the school fund for every such violation, the sum of fifty dollars and costs of suit, to be recovered by civil action in the name of the State of Missouri on the relation of any person having knowledge of the facts before any justice of the peace of the city or county where such viola- tion occurs or any other court of competent jurisdiction, subject to appeal to the circuit court, as in other cases ; and it is further enacted that every person, firm or corporation who shall violate the provisions of this article, in addition to the civil liability of the State of Missouri herein provided, shall be deemed guilty of a misdemeanor, and shall for the first offense be punished by a fine of not less than fifty dollars ($50.00) nor more than one hundred dollars ($100.00) or by imprisonment not ex- ceeding thirty days, and for each subsequent oft'ense, by a fine of not less than two hundred and fifty dollars ($250.00 )nor more than five hun- dred dollars ($500.00) or by imprisonment in the county jail not less STATE DAIRY COMMISSIONER, 2I~ than thirty days, nor more than six months, or by both such fine and imprisonment, in the discretion of the court. — As amended March 19, 1901 ; Laws of 1901, p. 44. 4751. Certificate of analysis. A certificate of an analysis of any dairy product or adulteration or imitation thereof, when duly signed by a professor of chemistry connected with any of the departments of the State University or Experiment Station, shall, when acknowledged by any person authorized to administer an oath, be received in the courts of this State as prima facie evidence of the facts stated therein, in all civil actions, as provided for in section 4750 of this act. — As ame tided March 19, 1901 ; Lan's of 1901, p. 44. 4752. Party to violation can not bring suit. No action can be maintained on account of any sale or other contract made in violation of or with intent to violate this article, by or through any person who was knowingly a party to such wrongful sale or other contract. 4753- Removal of marks, etc. Whoever shall efface, erase, cancel or remove any mark provided for by this article, with intent to mislead, deceive, or to violate any of the provisions of this article, shall be deemed guilty of a misdemeanor. 4754. Enforcement of lazv. The State Board of Agriculture shall be and is hereby charged with the enforcement of this article: Pro- vided, That all fines collected under the provisions of this article shall be paid into the State treasury. Actions under this article shall be brought in any court of competent jurisdiction. 4755- "Skimmed milk" or "not full-cream" cheese must be so la- beled. No person or persons, corporation, company or other association or congregation of individuals shall manufacture, sell or offer for sale, directly or indirectly, at retail or at wholesale, in this State any article to be known or denominated cheese, not made from pure cream or un- skimmed milk or cream of the milk, unless such person or persons, cor- poration, company or association of individuals manufacturing the same, or offering the same for sale, or selling the same, shall brand or label such cheese or article so offered for sale, denominated a cheese, with black Ifetters not less than one inch in length in a conspicuous place and of large size, in the English language, as follows : "Skimmed milk cheese," or with the words "riot full cream cheese," giving the true name of such article called cheese so manufactured or offered for sale, clearly and indelibly branded, marked or labeled thereon, so that the same can be distinctly read and fully comprehended at all stores or places or factories where the same may be offered for sale. 4756. "Skimmed milk cheese" and "fidl-cream cheese" defined. All cheese manufactured, sold or offered for sale in this State at retail or 22 FIRST ANNUAL REPORT wholesale, made from milk or cream of same, which tests not less than three per cent of butter fat, shall be deemed to be a full cream cheese, and all cheese manufactured, sold or offered for sale at any place or in any manner by any person or persons in this State at retail or wholesale made from milk or cream of same testing less than three per cent of but- ter fat shall be deemed "skimmed milk cheese," or cheese not made from pure unskimmed, unadulterated milk or cream of same. 4757- Penalty. Any person or persons who shall violate any of the provisions of section 4755 or 4756 of this article shall be deemed guilty of a misdemeanor, and shall, on conviction thereof in any court of com- petent jurisdiction, be confined in the county jail not exceeding one year, or fined not less than $10 nor exceeding $500, or both. 4758. Transportation of "skimmed milk" and not "full-cream" cheese; penalty. No person, by himself or another, shall ship, consign or forward by any common carrier, whether public or private, any substance designed to be used as a cheese, not made from pure, unskimmed milk or cream of the same testing at least three per cent butter fat, unless such cheese is marked or labeled "skimmed milk cheese," or with the words "not full cream cheese" labeled thereon : Provided, That this article shall not apply to any goods in transit between foreign states across the State of Missouri. Any person violating this section shall be deemed guilty of a misdemeanor, and, upon conviction, shall be fined a sum not less than $10 nor more than $500. 4759- Party to violation of law may not bring suit. No action can be maintained on account of any sale or other contract made with the manufacturer or person offering any cheese for sale in violation of or with intent to violate this article by or through any person who is know- ingly a party to such wrongful sale, or other contract for the sale of unbranded skimmed milk cheese or cheese not full cream cheese. 4760. .Removal of labels, etc.; penalty. Whoever shall efface, erase, cancel or remove any marks or label on any such article or cheese, pro- vided for by this article, with intent to mislead, deceive or to violate any of the provisions of this article, shall be deemed guilty of a misdemeanor, and, on a conviction, be fined in a sum not less than $50 nor more than $500. 4761. Enforcement of law. The State Board of Agriculture shall be and is hereby charged with the enforcement of this article : Provided, That all fines collected under the provisions of this article shall be paid into the State treasury. Action under this article may be brought by information or indictment in any court of competent jurisdiction. Revised Statutes, 1899, Vol. 2, Arts. 5 and 6, pp. 1129-1131. 6165. Cities may, by ordinance, regulate sale of milk. All citieg STATE DAIRY COMMISSIONER. 23 and towns in the State shall have power, by ordinance, to license and regulate milk dairies and the sale of milk, and provide for the inspec- tion thereof. Revised Statutes, 1899, Vol. 2, p. 1442. STATE DAIRY COMMISSION. Sec. I. State Dairy Commissioner; bond; salary; report. There is hereby created the office of State Dairy Commissioner, and, immediately after this act goes into effect, every two years thereafter, the Governor shall, with the advice and consent of the Senate, appoint a suitable person, to be known and designated as "State Dairy Commissioner," who shall have a practical knowledge of and experience in the manufacture of dairy products, who shall hold his office for two years from the first day of May, or until his successor is appointed and qualified, subject to removal by the Governor for inefficiency, neglect or violation of duty. He shall give bond in the sum of ten thousand dollars ($10,000), con- ditioned for the faithful performance of his duties, with sureties to be approved by and filed with the Governor. Said commissioner shall re- ceive a salary of two thousand dollars ($2,000) a year, payable monthly, and his actual necessary traveling expenses while in the discharge of his official duties. He shall make an annual report to the Governor not later than January i of each year, and shall be furnished an office by the State Board of Agriculture at the seat of the State Agricultural College. Sec. 2. Deputy Commissioner; chemist. The said Commissioner shall have power, when ne.cessary, to appoint a deputy, whose salary shall not exceed $1,200 per year, and the necessary chemical work of his office shall be done by the chemist of the State Agricultural College. Sec. 3. Duties of Commissioner. It shall be the duty of the State Dairy Commissioner to inspect or cause to be inspected all creameries, public dairies, butter and cheese factories at least once a year, and oftener, if possible, prescribe such reasonable rules and regulations for their operation as he deems necessary to fully carry out the provisions of laws now in force or that may be hereafter enacted relative to dairy products for the promotion and maintenance of public health and safety ; compile and publish, annually, statistics and information concerning all phases of the dairy industry in this State ; co-operate with the State Board of Agriculture in the holding of farmers' institutes, special dairy meetings, and in general strive for the promotion of the best interests of the dairy industry throughout the State. He shall keep on hand a supply of standard test tubes or bottles and milk measures or pipettes 24 FIRST ANNUAL REPORT adapted to the use of each milk testing machine, the manufacturers or dealers of which have filed with the State Dairy Commissioner a certifi- cate from the director of the Missouri Agricultural Experiment Station that said milk testing machine, when properly operated, will produce accurate measurements of butter fat, and to furnish same at actual cost to any person desiring them, upon written request therefor, such tubes, bottles, measures and pipettes to be stamped with the letters "S. D. C." as certifying to their accuracy. He shall preserve in his office all cor- respondence, records, documents and property of the State pertaining thereto and turn over same to his successor. He shall devote his whole time to the duties of his office, and, during his term, shall hold no other official or business position nor any professorship in, any educational institution. Sec. 4. Authority of Commissioner — inspections, samplings, reports, examining witnesses, etc. In the performance of his official duty the State Dairy Commissioner is hereby authorized and empowered to enter during business hours all creameries, public dairies, butter and cheese factories or other places where dairy products are sold or kept for sale, for the purpose of inspecting same; to take samples anywhere of any dairy product, or imitation thereof, suspected of being made or sold in violation of law, and cause the same to be analyzed or satisfactorily tested by the State Agricultural College chemist, and such analysis or test shall be recorded and preserved as evidence, and the certificate of such test, when sworn to by such chemist, shall be admitted in evidence in all prosecutions that may result under the operations of this act ; to require the owner, agent or manager of every creamery, public dairy, butter and cheese factory to report annually, on or before September ist for the year ending July ist, on blanks to be furnished by the State Dairy Commissioner, full and accurate information concerning the quantity of milk bought, sold or used, the average price of same, the quantity of butter or cheese produced or sold and the average price of same, the number of cows used in or contributing to the operation of such creamery, dairies and factories ; to examine under oath or otherwise any person whom he may believe has knowledge concerning the unlawful operation of any creamery, public dairy, butter or cheese factory, to issue sub- poena requiring the appearance of witnesses and the production of books and papers and administer oaths with like effect as is done in courts of law in this State, and it shall be the duty of any circuit court, or the judge thereof, upon the application of said commissioner, to issue an attachment for such witnesses and compel him or them to attend before the Commissioner and give testimony upon such matters as he or they shall be lawfully required by such Commissioner, and said court or judge STATE DAIRY COMMISSIONER. 2$ shall have power to punish for contempt as in other cases of refusal to obey the orders and processes of the court. Sec. 5. Definition; penalty for selling milk containing foreign sub- stances. The terms "creameries, public dairies, butter and cheese fac- tories," for the purposes of this act, shall be construed to mean such as produc; or manufacture dairy products, either genuine or imitation, for sale either at wholesale or retail to the general public, and shall not in- clude farmers or others who produce a small surplus of such products in excess of their family needs. In all prosecutions and proceedings for the enforcement in any of the courts in this State of all laws and reg- ulations of whatsoever nature now in force, or that may hereafter be enacted pertaining to the production, sale and distribution of dairy prod- ucts of any kind whatsoever, the standards of purity and the definition of said products, shall be such as are now, or may hereafter be, adopted, recognized and published by the officials of the United States Department of Agriculture, and whosoever shall sell, or offer or expose for sale anywhere in this State, milk or cream containing any foreign substance or preservative of any kind whatsoever injurious to health, shall be guilty of a misdemeanor, and on conviction be fined not less than ten dollars, nor more than one hundred dollars for each offense. Sec. 6. Penalty for hindering execution- of laiv. Any person or persons, firm or corporation who shall hinder or obstruct, or in any way interfere with the said State Dairy Commissioner or his deputies while discharging the duties of inspection, or who fail or refuse to make the reports provided for by section 4 of this act, shall, on conviction, be fined not less than ten nor more than one hundred dollars, or imprisonment in jail not less than ten nor more than ninety days, or by both such fine and imprisonment. Sec. 7. Appropriation. For the purpose of carrying into effect the provisions of this act there is hereby appropriated out of the State treas- ury, chargeable to the general revenue fund, the sum of ten thousand dollars ($10,000), or so much thereof as may be necessary for paying the salary of the State Dairy Commissioner and his assistant, and the neces- sary traveling and printing expenses of same for the years 1905 and 1906. Sec. 8. Emergency. The advancement of the interests of the dairy industry as contemplated by this act creates an emergency within the. meaning of the constitution ; therefore, this act shall take effect and be in force from and after its passage. Sec. 9. Repeal. All laws and parts of laws of whatsoever nature, in conflict or inconsistent or repugnant to the provisions of this act, are hereby repealed. Approved April 8, 1905. Laws of 1905 (IJ, B. 30Q), pp. 133-13^. 26 FIRST ANNUAL REPORT UNITED STATES STAiNDARDS. Milk and its Products. a. MILKS. 1. Milk (zvholc milk) is the lacteal secretion obtained by the com- plete milking- of one or more healthy cows, properly fed and kept, ex- cluding- that obtained within fifteen days before and five days after calving, and contains not less than twelve (12) per cent of total solids, not less than eight and one-half (8.5) per cent of solids not fat, and not le s than three and one-quarler (3.25) per cent of milk fat. 2. Blended milk is milk modified in its composition so as to have a definite and stated percentage of one or more of its constituents. 3. Skim milk is milk from which a part or all of the cream has been removed and contains not less than nine and one-quarter (9.25) per cent of milk solids. 4. Buttermilk is the product that remains when butter is removed from milk or cream in the process of churning. 5. Pasteurized milk is milk that has been heated below boiling but sufficiently to kill most of the active organisms present and immediately cooled to fifty degrers (50°) Fahr. or lower to retard the development of their spores. 6. Sterilized milk is milk that has been heated at the temperature of boiling water or higher for a length of time sufficient to kill all or- ganisms present. 7. . Condensed milk is milk from which a considerable portion of water has been evaporated, and contains not less than twenty-eight (28) per cent of milk solids, of which not less than one-fourth is milk fat. 8. Szveetened condensed milk is milk from which a considerable jiortion of water has been evaporated and to which sugar (sucrose) has been added, and contains not less than twenty-eight (28) per cent of milk solids, of which not less than one-fourth is milk fat. 9. Condensed skim milk is skim milk from which a considerable portion of water has been evaporated. b. MILK FAT OR BUTTER FAT. I. Milk fat or butter fat is the fat of milk and has a Reichert-Meissl number not less than twenty- four (24) and a specific gravity not less than 0.905 (g^) STATE DAIRY COMMISSIO'NER. 2/ C. . CREAM. 1. Cream is that portion of milk, rich in butter fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force, and contains not less than eighteen (i8) per cent of milk fat. 2. Evaporated cream is cream from which a considerable portion of water has been evaporated. d. BUTTER. 1. Butter is the product made by gathering in any manner the fat of fresh or ripened milk or cream into a mass which also contains a small portion of the other milk constituents with or without salt, and contains not less than eighty-two and five-tenths (82.5) per cent of but- ter fat. By acts of Congress, approved August 2, 1886, and May 9, 1902, butter may also contain additional coloring matter. 2. Renovated or process butter is the product made by melting but- ter and reworking, without the addition or use of chemicals or any sub- stances except milk, cream or salt, and contains not more than sixteen (16) per cent of water and at least eighty-two and five-tenths (82.5) per cent of butter fat. e. CHEESE, 1. Cheese is the solid and ripened product made by coagulating the casein of milk by means of rennet or acids, with or without the addition of ripening ferments and seasoning. By act of Congress, approved June 6, 1896, cheese may also contain additional coloring matter. 2. Whole milk or full cream cheese is cheese made from milk from which no portion of the fat has been removed and contains, in the water- free substance, not less than^ fifty (50) per cent of butter fat. 3. Skim-milk cheese is cheese made from milk from which any portion of the fat has been removed. 4. Cream cheese is cheese made from milk and cream, or milk con- taining not less than six (6) per cent of fat. f. MISCELLANEOUS MILK PRODUCTS. 1. Icecream (schedule in preparation). 2. Whey is the product remaining after the removal of fat and casein from milk in the process of cheese making. 3. Kumiss is the product made by the alcoholic fermentation of mare's or cow's milk with or without the addition of sugar (sucrose). 28 FIRST ANNUAL REPORT MILK SUPPLY OF OUR BORDER CITIES. St. Louis — A singular situation exists here. Only ten per cent of- the milk consumed in the city of St. Louis, according to City Milk In- spector R. H. Pethebridge, is produced in Missouri the other 90 per cent comes from Illinois, and this in the face of the fact that the Mis- souri milk is richer in solids not fat, and will, under equal conditions, re- main sweet about twelve hours longer than the Illinois mik. A good share of the milk coming into St. Louis from Missouri ter- ritory comes over the Iron Mountain railroad from the clean water Ozarks, which explains the superior keeping quality of the Missouri milk. Kansas City and St. Joseph are supplied practically all from Mis- souri. RENOVATED BUTTER. Figures obtained from the United States Internal Revenue Depart- partment show that in the year 1905 there was produced in Missouri 469,000 pcunds of renovated or process butter. This butter is merely the poorer grades of country butter, made clean by heating, washing and reforming. It costs the farmer just as much cow food and just as much barn room and work to produce a pound of this poor stuff, worth on the average only 14 cents per pound, as it would to have produced a pound of choice goods, worth on the average 22 cents, per pound. These 469,000 pounds of renovated butter netted the farmers about $65,660.00 (in trade.) This amount, if sold at 22 cents per pound, would have brought in $103,- 180.00. A direct loss to the producers of $37,520.00, because of careless and unskired methods of handling the cream and making the butter for one year. There was, however, about twice this quantity of country butter made which was not renovated, some of which sold cheap — for use as butter — and a little for yet less, as soap grease. All figures considered, $100,000.00 would probably not be too large a sum to name as the an- nual loss to the farmers of Missouri on account of poor butter. • WHERE TO PLACE EMPHASIS OF BILL. With limited force and funds, what ])hasc of the dairy industry would best be emphasized at the present time in order. to do the most good? We find at hand a large and wealthy State, producing corn, beef cat- tle and hogs in quantity and quality superior to most of the states and STATE DAIRY COMMISSIONER. 29 rivaling the few, but producing a very modest amount of dairy goods. Missouri, located as she is in the heart of the United States, handy to markets in every direction, with a soil and climate equal or superior to any of the northern or eastern states, should be engaged more exten- sively in the production of butter and cheese. It has been said that Mis- souri is not producing butter and cheese enough to feed her own people. Whether this is correct or not, there is one thing sure, she does not pro- duce what she might. Although there is great need for inspecting for adulterated dairy foods, and this will receive attention, it seemed by all means best to lay the principal stress for the first two or three years upon the side of pro- duction. Missouri is now producing about twenty million dollars' worth of butter, cheese and milk a year, but this could be doubled without any in- crease in the number of men or the number of cows engaged in the busi- ness, and this without the loss of anything of value that is now gotten from the farms. The older dairy countries and states have of necessity discovered the most economical and practical methods of feeding, caring for and selecting the stock. When the Missouri farmers adopt these methods they will be able to compete with any state or country with wonderful success. There being a very great demand for increased production and com- paratively little to inspect, the policy of the present Commissioner will be, first, to encourage production ; second, to work with the butter-makers and cheese-makers to help them to put out a better grade of goods ; and, third, to inspect for adulteration and fraudulent sales. WHAT HAS BEEN ACCOMPLISHED. Since the first of August, 1905, the Dairy Commissioner has de- voted his time almost exclusively to the production end of the business. In co-operation with the State Board of Agriculture, he has attended one hundred thirty (130) farmers' institutes and special dairy meetings, and addressed about twelve thousand (12,000) people. The subjects usually discussed were, "Why Missouri Farmers Should Do Dairying as a Side Line of General Farming;" "How to Get the Most Out of the Cow You Now Have ;" "How to Build a Dairy Herd With Small Capi- tal ;" "The Silo, and How to Build It ;" "Better Butter on 'the Farm ;" "How to Make a Fine Cheese on the Farm at Almost No Expense;" ''Stable Construction for Convenience and Sanitation;" "Testing Milk;" "Care of Milk ;" "Economical Feeding," etc. The demand for speakers on the subject of dairying h^s been greater than could be supplied. 30 yiRST ANNUAL RErORT Creameries and cheese factories have also been visited by the Com- missioner while he was doing institute work wherever it was possible to do so. It was frequently found that a word of instruction to the maker or to the manager was needed. The larger portion of the factories were visited and inspected for sanitary surroundings by the Deputy Dairy Commissioner, data gathered and instruction given. The wholesale dealers in butter and cheese were called on by the Deputy Commissioner, who gathered facts concerning the amount of goods shipped into the State ; the prices and the times of year, the intent being not to pry into another's business, but to learn our own. I wish here to publicly thank these commission and wholesale merchants for Ine courteous manner in which they have aided this Department. Inspection for adulteration has not been pushed yet. That is the phase to be commenced this winter. There is abundance of work to be done, especially in our large cities. MISSOURI CREAMERIES. Agricultural College, Columbia. Altenburg Creamery Co., Altenburg. Alma Creamery Co., Alma. Arcadia Creamery Co., Arcadia. Ash Grove Creamery Co., Ash Grove. Bethany Creamery Co., Bethany. Billings Creamery Co., Billings. Blue Valley Creamery Co., St. Joseph. Carpenter & Schaffer Manufacturing Co., Butler. Carrollton Creamery Co., Carrollton. Colonial Creamery Co., St. Louis. Concordia Creamery Co., Concordia. . Clearmont Creamery Co., Clearniont. Clinton Creamery Co., Clinton. Corder Creamery Co., Corder. Durham Creamery Co., Durham. Emma Creamery Co., Emma. Foristell Creamery Co., Foristell. Friestatt Creamery Co., Friestatt. Frohna. Creamery Co., Frohna. Gold Bell Butter Co., Greenridge. Hamilton Creamery Co., Hamilton. Flannibal Creamery Co., Hannibal. Holden Creamery Co., Holden. Joplin Creamery Co., Joplin. STATE DAIRY COMMISSIONER. 3 1 Kirksville Creamery Co., Kirksville. LaGrange Creamery Co., LaGrange. Lewis Creamery Co., St. Joseph. Liberal Dairy Co., Liberal. Mansfield Creamery Co., Mansfield. Meriden Creamery Co., Kansas City. Missouri-Kansas Manufacturing Co., Joplin. New Era Creamery Co., New Melle. Nixa Creamery Co., Nixa. Oakton Creamery Co., Lamar. Ozark Creamery Co., Springfield. Palmyra Creamery Co., Palmyra. Saline County Creamery Co., Marshall. Stewartsville Creamer}- Co., Ste warts ville. Sweet Springs Creamery Co., Sweet Springs. Western Dairy Co., St. Joseph. THE CO-OPERATIVE CREAjMERY IN MISSOURI. There is probably no rural enterprise which gives greater satisfac- tion to its members than a co-operative creamery when it prospers, neither is there any which is remembered longer than one that has proved a failure, whatever the cause of the failure may have been. Fcr the past ten or fifteen years, more or less actively, farmers and townsmen of a community have joined hands to build an enterprise of this nature. Very seldom, however, did any people organize and build of their own free will. They are usually talked into the scheme by promoters, who, not caring for the future of the concern, promoted wherever they could. Consequently, a great many factories were built which never should have been , in places not yet ready for this intensive kind of farming. There not being business enough to make it pay to run the factory, it was closed, and the remains are still to be seen all over the State, still standing as monuments to the greed of a set of building sharks. In many places the dairy business, as an industry, is blamed for the acts of these men. In many cases plants worth $2,000 to $3,000 were put out for $4,000 to $6,000. The producers became disgusted and the business received a "black eye," which has lasted for several years and still remains. Those few that did w^eather the hard tim:s incident to getting well established have been of very material benefit to their communities, and will receive every possible encouragement from this office. It is hoped that in time every pound of creamery butter and factory cheese made in Missouri wil be made in the farmers' co-operative factory. 32 FIRST ANNUAL REPORT WHEN TOi BUILD THE CO'-OPERATlVE CREAMERY. Any farming community of Missouri, near a railroad, where 500 or more cows can be found within a radius of 5 miles from the factory, the owners of which will guarantee to support th3 enterprise with the entire quantity of cream from these cows, is in a position to consider the es- tablishment of a butter factory. The cost of making a pound of butter increases as the quantity made decreases. The following table"^"' shows the average cost of manufacture for different runs. Cents per pound. Creamery making 40,000 lbs., cost of making is 60,000 90,000 150,000 200,000 4.00 3.00 2.00 1.80 1.44 Whenever the quantity made runs below 60,000 pounds a year and the cost of making runs above 3 cents a pound, exceptionally good man- agement only can save the business. About 400 cows will supply this amount. When only 200 or 300 cows can be found, it is very unwise to build with the expzctation that the remaining number will soon come. It doesn't wcrk that way. The farmers wait to see the su:cess of the venture before getting in more stock. A creamery for 500 cows need not cost over $3,000. THE CENTRALIZED CREAMERY. This institution of modern times has been, and is still being fought in many localities, especially in the northern states where the farmers' co-operative creameries have proved successful. In Missouri conditions are different. Long summers and short mild winters, with fertile land, have led the people into the production of beef, corn and hogs to such an extent that until recently comparatively few farmers, five to a dozen in each community, have cared to run the dairy even as a sound side issue. These few could not build and operate a co-operative creamery successfully, so were forced to sell their country-made butter ♦Report, State Dairy Commissioner, Iowa; 18, p. 33. STATE DAIRY COMMISSIO'NER, 33 at the grocery and take what they could get, and take that in trade; This is no longer true. There is hardly a town in the State but is in the territory of one of the big centralized creameries which buy the cream and pay cash for the fat contained in it, and at a price that usually makes the cream more valuable than the finished butter if the farmer does the finishing. Several small towns in the State now have the co-operative creamery fever. It is safe to say that most of these places are not now in need of a co-operative creamery, but co-operative preparation for a creamery. It requires several years to build a herd of dairy cows, and longer yet to build a dairy sentiment. Let those few who now wish to pursue the industry get hand separators and ship cream to some one of the many large creameries. They will realize as much net profit as they could with a local plant, and then in five or ten years, when the spirit is stronger and good cows more numerous, a farmers' creamery should be encouraged. To hold the dairyman that we have while their neighborhoods are being developed, let this be the mission of the centralized creamery. THE HAND SEPARATOR. The hand cream separator is a very potent factor in Missouri dairy- ing. It came slowly at first, but of late very rapidly. There are already several thousand in use in the State, and the number is rapidly increas- ing. They have come to stay, and have brought additional prosperity with them. Now any man with ten ordinary cows, who is where he can patronize a creamery, either centralized of local, cannct afford to be v/ithout one. The extra cream saved in one year over the deep can or crock system will usually pay for the machine, and the machine, if treated decently, will last ten or fifteen years. There are half a dozen makes of separators on the market. Competition has forced them all to become good and to stay good. The farm separator is now to the dairy farmer what the twine binder is to the grain farmer. It is still possible to cut the grain with the cradle, but it would not pay to do it in that way, so can the milk producer make some money in the old way of raising cream, but it doesn't pay. WESTERN BUTTER CONDITIONS. The time was when western butter had a poor place on the market. Gathered cream butter was often pretty poor stufif. Methods of manu- facture changed, and the time was when western butter commanded top DC-3 34 FIRST ANNUAL REPORT price. This was when the farmer brought the whole, sweet milk to the factory, and the operator mad 2 the cream as well as the bu':ter. Now, the time is when the buyer wishes to be shown the goods if they are from the west. There is no dodging the fact that a very large per cent of the butter made in our western creameries is poor, poor b:cause the cream from which it is made was poor. Seeing this, it has been the pleasure of many writers to take a whack at the farmer, holding him responsible for all this trouble and loss. The truth of the matter is, the separator agents and the creamery managers are more to blame than the farmer for the poor cream that the farmer sends in. The Separator — There is no question about the hand separator be- ing an economical instrument for the farmer who sells cream. So long as this remains true there is no use in trying to keep him from using one. Neither should we try, for anything which makes more money for the producer will encourage him to stay in the business ; this insures con- tinuance of work for the manufacturer and greater business. Moreover, it is both theoretically and practically possible to make just as good but- ter from hand separator cream as from power separator cream. Yet the fact remains that such good butter is not usually made. The farmer has been scolded a/.d shamed at and thoroughly "lam- basted" for not taking better care cf his cream, and with what result? Poor cream continues to come and bad butter continues to go. The Separator Agents. — The hand separator agents who have taught and are still teaching the farmers that once or twice a week is often enough to wash their particular make of machine should be the first men laid out, and with them the company they represent, for allowing them to do this thing, which, in most cases, is against the orders- of the house. So much has been said on this point, and the agents themselves know the truth so well, that I was surprised at learning frcm one whose word cannot be questioned that at the Implement Dealers' Convention in Kansas City, Missouri, this winter, the agent of a separator company was heard to tell a farmer that his machine was "washed with the crank." We all know and he knew that any and all machines, or tools used about milk, must be well washed if first-class goods are to be produced, or in other words, this man then and there sold his honor as an honest man for the price of h's commission on a cream separator. For a temporary personal gain he jeopardizes the whole industry. Is it not almost time the State Dairy Inspectors were placed on the trail of these men, and at least publicly expose them and their company when such criminal near- sightedness is practiced? Their teaching is more filthy and a greater source of evil than the farmer's dirty barn. The Creamery Manager. — The second man to be censured is the STATE DAIRY COMMISSIONER. 35 creamery manager, for he, though howling most lustily, is after all the chief offender. His sin lies in accepting at first-class prices cream which no mortal man could make into good butter. In fact, the competition among the creameries of the west has been too keen for the permanent welfare of any, even the producers. During the past two years their mad chase for more business has led all to take any old stuff named cre:,m, and what is worse, pay a good cream price for it. There is in man a trait which keeps him from putting into any article any more worK than is necessary to get the price out of it, and why should he? Last summer the creamery companies sent out personal appeals and instruc- tions by the cartload to the farmers to take better care of the cream, but to no use. A Case. — In a little town in Eastern Kansas one day last summer a farmer brought in a can of ideal cream. This man was well known as a neat farmer. While he stood there talking with the station operator a slovenly, unkempt, dirty farmer came in w'th some cream as badly off flavor as himself. One cream was fit for the table and one fit for the sewer, yet the same- price was paid for each. One man went away con- tented in his dirt and the other disgusted at the inconsistency of the creamery manager. Inspection is often recommended, and it might do some good, but in my opinion such inspection should not be made. The people who buy the goods should do their own inspecting and grading. When the farmer sells smutty wheat, or musty corn or scabby potatoes or rusty apples or stale eggs, he gets a price according to the value of the goods delivered, and this without any official inspection. Healthy competition to keep up prices is a gcod thing, but a war- like competition to get stuff at any cost, even in any condition, may prove worse than no competition, even to the producer. If quality has value, as we all know it has, it should be paid for. It is now up to managers of the creameries, both large and small, to grade cream in fact as well as in words, and make a good substantial difference between first-grade and second-grade stuff. When the creameries thus give backing to their own words concerning the value of better cream, the farmers will give that extra care necessary to have good cream. Pay for Quality. — ^A difference of 4 cents per pound fat between first and second grades would seem to be just and have the desired effect. All creameries, both large and small, should agree to live up to these or some similar rules, and then do it. Western butter is now standing trial; the creamery managers are the jurors who will decide its fate. 36 FIRST ANNUAL REPORT THE FARMERS' PART IN MAKING MISSOURI A GREAT DAIRY STATE. The production of bulk alone does not prove greatness in any line of industry, there must also be quality. The farmers of this State are rapidly coming to the front in the mat- ter of large production of butter. This State will, in a very few years, be a leading state in this line. But how about the quality? It is a well known fact that better butter is usually made where the whole milk is brought to the creamery and there skimmed. In several states a fight is still going on ; the butter-makers trying to keep the farmers from using hand separators, and for the simple reason that a large majority of the farmers who use hand separators are not sufficiently careful in the keep- ing of the cream, and do not deliver it often enough. The result is a poor cream and a poorer, and therefore, a cheaper bUtter. The price of butter depends on its quality, and it is impossible to make a first-class butter from a second or a third-class cream. The difference in price is frequently from one cent to three cents per pound. The simple facts are these : the butter-maker has gone just about as far as he can alone in the matter of "making good butter; from this on increased quality and in- creased price will depend on the farmer. The hand separator has come and to stay, because if is a good and economical instrument for the farmer. This is especially true in Missouri. Too frequently, however, this privilege of lighter work and less frequent delivery has been abused. The cream is allowed to stand so long under poor conditions that no man could make choice butter from it. It is now up to the farmer to produce a better cream or be content with less money. It costs just as much cow food and wcrk to produce a pound of ten-cent butter as it does a pound of twenty-cent butter. It is to be hoped that cream will soon be graded and paid for accordingly, the same as wheat or corn. HOW TO' CARE FOR CREAjM ON THE FAR|M. 1st. Keep the cows clean; don't let them lie in their own filth in the yard or stable, nor wade in stagnant ponds in the pasture. It is im- possible to strain the germs out of milk when once they are in. O'ne tea- spoonful of cow manure contains about twenty b^'llion germs. 2nd. Keep the separator clean. Wash it ^fter each using. Use a brush and get into the corners. Wash in warm, soapy water, then rinse in scalding water, then let the pieces dry by their own heat. A separator STATE DAIRY COMMISSIONER. 37 that is so washed that it feels smeary or sticky is not' clean. Such a machine, and one left standing over night dirty, will be sowing "stink germs" in every bit of cream that goes through it. 3rd. Cool the fresh cream before mixing with the old, and keep all as cool as possible while collecting, then deliver it before it spoils. VARIATIOiNS IN TESTS OF CREAiM. "Why do different lots of cream from the same separator vary so much in per cent of fat?" This is a very common question asked at Farmers' Institutes all over the State. There are several causes for this variation. 1. Speed of the separator — The faster the bowl turns the richer the cream, slower the thinner. Sometimes the man does the turning, then again a weaker person, the woman or a child, has the work to do. Sometimes the one turning feels lazy, and at other times is physically excited. Time the machine with the watch. 2. Rate of inflow of the milk — The faster the milk goes in, the thinner the cream. If the milk hopper is kept full all the time the extra pressure carries the milk through faster than when it is low in the can. If ma- chine runs empty a few times during a separation the cream will be richer. 3. Per cent of fat in the milk — A richer milk gives a richer cream. The milk of a whole herd of cows may vary as much as one-half per cent between morning and night. The heat and excitement of the day tends to increase the per cent of fat present. Any unusual excitement causes a similar temporary rise in fat. Most cows give more milk in the morning, but richer milk in the evening. 4. Temperature of the milk when separated — Any decrease in the size of the hole out of which the cream is delivered from the bowl will increase the per cent of the fat in the cream. Cold cream sometimes thus clogs the passage and causes a richer cream to be delivered. 5. Acidity of the milk — A half sour milk may' cause a thin cream. If night's milk is left to be separated in the morning in summer, it very often sours to that extent that when separated the fine clots and fibres of curd cling to the outer wall of the bowl and clog the exit of the skim milk, thus forcing some of it into the cream spout, and in consequence a thin cream is securecj. 38 FIRST ANNUAL REPORT 6. Adjustment of cream screw — This may have jarred or b:en turned by some one without the knowledge of the one complaining. 7. Cream will rise on cream — And if the top be poured ofif to make butter for the home, the portion sold is thinner than the average. This is occasionally done knowingly by the farmer to test the man who tests the cream. 8. Hand skimmed cream is very variable — Thick from pans and crocks and thin from deep cans. It is also next to impossible to so skim that the same amount of skim milk will be put into the cream vessel each time. The best test for a market cream is thirty-five to forty-five per cent. The man who does public testing must know his business, and then have enough confidence in himself and enough natural sand to stand by his figures, no matter what they read. THE TESTING OF CREAM. This is not an especially difficult task, but must be understood, or errors will be made by those of the best intentions. The following are the chief causes of inaccuracy : 1st. Gross sample not a true one, because (a) Cream sour and clotted. (b) Cream dried on surface. (c) Cream partly churned. (d) Cream good, but not well mixed before sampling. 2nd. Test bottle sample not correct, because (a) Cream measured instead of weighed. (18 grams re- quired.) (b) Cream weighed with inaccurate scales. (Keep all bear- ings free from rust and gum.) (c) Of slovenly work in weighing. 3rd. Acid mistakes — (a) Too much or too strong acid (burns fat). (b) Too little or too weak acid (leaves white curd specks in fat). (c) Acid too warm (burns fat; 55 to 65 degrees F. works best). (d) Acid poured through cream (burns in clots). (e) Acid not well mixed when shaking is commenced (burns in clots). STATE DAIRY COMMISSIO'NER. 39 4th. Mistakes in whirling — (a) Speed too slow (12-inch tester requires 1,200 revolu- tions; 24-inch tester requires 800 revolutions). (b) Not turned long enough (5 to 6 minutes necessary). (c) Bottles too cool while turning (fat cannot rise; should be 150 degrees F. for cream and 200 degrees F. for skim milk). 5th. Mistakes in adding water — (a) Water too cold (150 to 200 degrees F. right). (b) Water dirty (causes gray cloud below fat). (c) Water hard (the lime in hard water often causes unre- liable results ; use rainwater or condensed steam) . 6th. Mistakes in reading fat — (a) Reading too hot (fat expanded; 120 to 140 degrees F. right). (b) Reading too cold (fat contracted, not volume enough). (c) Upper surface of fat not leveled (a few drops of amylic alcohol on top of fat makes a flat surface of the concave one. This applies to cream only). 7th. Inaccurate graduation on test bottles — (a) Every bottle should be tested. When so small a quantity of cream has to represent so large a quantity it is exceedingly important that every step in the process be per- formed with the utmost care. CORRECTION TABLE. Weight of milk and cream delivered by a 17.6 c. c. pipette : Per cent, fat in cream. Specific gravity 60 F. Weight delivered. Grams . •Whole milk 1.031-3 1.023 1.012 1.008 1.002 .996 .980 .968 .950 .947 .900 18.0 10 cream 17.9 15 " _ 17.7 20 " 17.3 25 " 17.2 30 " 17.0 35 16.4 40 " 16.3 45 " 16.2 50 " 16.8 Pure fat 15.0 40 FIRST ANNUAL REPORT Therefore, cream must be weighed into test bottle, not measured. If cream test 25 per cent when meansured by 17.6 c. c. pipette, it should read 26.4 per cent; if 30 per cent, it should be almost 32 per cent, etc. The whole test is based on 18 grams, not on any number of cubic centi- meters; therefore, 18 grams cream is necessary for accurate work. An 18 c. c. pipette is somewhat better. It is practically correct for cream test- ing between 26 and 30 per cent fat, but is quite inaccurate on cream test- ing from 40 to 50 per cent, and is also useless as a measure when the cream is filled with gas or air bubbles. MORE BUTTER THAN BUTTER FAT. Another frequent query is regarding the amount of butter a given amount of cream will make. The test gotten at the creamery is for but- ter fat, not for butter. Butter is not all fat. It contains from 10 to 20 per cent of water, from 2 to 3 per cent of salt and from i to 2 per ctr.nt of casein of cheesy matter. In general, 6 pounds of fat will make 7 pounds of butter, but whether it does that or more, will depend on 1. Acidity of cream when churned — If cream is not sour enough, fat may be lost in the buttermilk, and thus lessen the overrun. 2. Temperature of cream when churned — If too warm the amount of fat lost in the buttermilk will be great and the yield lowered. 3. Amount the butter is worked — If worked much the water may be worked out and the butter left dry, or with only 10 per cent of water, while less working or working in water may leave a wet butter, or one containing as high as 20 per cent water. 4. Size of churn and amount of cream — If the churn is too large for the amount of cream, considera- ble cream may be lost by sticking to axis of the churn. This is especially liable to occur with thick cream in small quantities. 5. Accuracy of the scales — On small amounts of butter the degree of accuracy of the scales used may introduce an apparent discrepancy. STATE DAIRY COMMISSIONER, 4^ MISSOURI CHEESE FACTORIES. Agricultural College, Columbia. Bolckow Cheese Co., Bolckow. California Cheese Co., California. Cowgill Cheese Co., Cowgill. Gem Cheese Co., Cameron. C. H. Hammond Cheese Co., Mabel, Model Cheese Co.,^ Cameron. Newark Cheese Co., Newark. Johnson Brothers' Cheese Co., Denton. Knox City Cheese Co., Knox City. THE CO-OPERATIVE CHEESE FACTORY. A great many cheese factories have been built in this State. A few of these are still running. As in the case of the butter factories, too much was often paid for the plant, but because of the fact that a cheese factory can be made to pay well with a patronage less than half that of the creamery, they were for a time quite successful. Of late years they have been closing their doors. Why? Sometimes because the central- ized creameries were able to offer the farmers more for their product than could be realized at the cheese factory. This has been especially true with small plants on or near the railroad, where it was easy for the farmer to ship his cream and keep the skim milk at home for pig feeding purposes ; while many other companies were unable to pay the farmer a sufficient price for his milk on account of low price received for the cheese when sold. This low price was the result of poor quality in the cheese, and this in turn to inadequate equipment for manufacture and to poor milk received. There are many sections in Northern and Western Missouri where the stock is compelled to run into stagnant ponds for their drinking water. This water soon becomes foul. Whenever a cow wades in she gets her udder, teats and legs covered with this slime. The organisms that produced the odor in the pond water grow in the milk, and the cheese made from such milk develops a wonderful array of bad smells. If the stock were fenced out of the ponds and made to drink from a tank below, much of this objectionable feature would be overcome. In a few sections of the State, in wet seasons, it is next to impossible to keep the cows clean from mud, and without clean milk a good cheese and a good price are impossible. These sections should patronize a creamery where 42 FIRST ANNUAL RErORT the evil effects are less apparent. The Commissioner will not encour- age the erection of cheese factories in the muddy or pond water districts, nor on the railroads anywhere in the State, but he will gladly do all in his power to help those that are established to become more profitable. THE OZARKS OF MISSOURI THE SAVITZERLAND OE AMERICA. There is no place in the country better adapted for the production of high grade cheese than this pure water, clean pasture district. A very large per cent of the cheese consumed in this State is made in Wisconsin and New York. With the long cold winters and short hot summers in the northern states, Missouri can compete very successfully in cost of production, while the long grazing season and pastures free from mud, and provided with fine grass and running water, as pure as the sun ever shone on, will guarantee a high quality. There are now few, if any, cheese factories in operation south of the Missouri river in this State. All through this section cheese is retailed at 20 cents per pound, yet the producer up in the northern states gets only 9 or lo cents for it. There is room for a good profit. There is no other side line in agriculture that will pay the average South Missouri farmer so good and so sure a profit as producing milk for a cheese or butter factory. In the pond-water sections of the State and on the railroads any- where cheese factories will have a hard time to compete with the great centralized creameries, but in South Missouri and oft" the railroads ten or more miles cheese factories should be installed. There are in South Missouri sixteen count}^ seat towns that are ten or more miles from the railroad. In every one of these the enterprising men of the community, who have the prosperity of their home at heart, should investigate the cheese business. In such an inland town a $1,500 cheese factory is far more likely tc succeed than a $5,000 butter factory. The butter factory would require 500 or more cows to give it a reasonable show for life, while 100 cows are enough to start out with in a cheese factory. There are many hills in South Missouri that should always be kept in pasture, but this is mi luu'dsliip. At liillings, Christian county, Mis- souri, the pasture gave a return of $16.50 per acre per year for cream sold, while the wheat land yielded only $5.50 per acre. The land will improve if pastured, and will gradually wear out and wash away if plowed. STATE DAIRY COMMISSIONER. 43 The Commissioner is prepared to furnish first-class operators and men to install the machinery as soon as the local people come forward with that which they only can do. He is ready to correspond with the people in any community that contemplate putting in a factory. WHY THE MISSOURI FARMER SHOULD DAIRY. It is not meant nor recommended that he engage in it to the exclu- sion of the other phases of farm work, but that he should make it one of the lines of work, one link in the chain of farm operations. No farm is complete without stock to consume the roughage, and of all the live stock family the dairy cow is the best paying, most economical member. MONEY IN IT. I shall be thoroughly American in this discussion, and name as the first reason : Because there is money in it — more money for the amount of capital invested than in any other work in which the general farmer of Missouri could engage. Dairying, as compared with general farming, is a special industry, and a special industry demands a special training, a special equipment. All special works receive special wages. The bricklayer gets more than the hod carrier, the engineer more than the fireman, the conductor more than the brakeman, the surveyor more than the shoveler, the dairy farmer more than the general farmer. Men in this world are not paid in pro- portion to the amount of physical work they do, but for the responsi- bility they take, the amount of thought they put into the business. The dairy farmer that will put the most good thought into his work will take out the most money. Butter or cream, in proportion to what food there is in it, brings a very high price. It is a very concentrated form of wealth. A ton of timothy hay is usually worth seven dollars, a ton of butter is worth from $400 to $500, yet one ton of timothy hay has in it as much plant food as twelve tons of butter. A farmer with 160 acres of land and twenty ordinary cows, v.'ell cared for, can sell from $400 to $800 worth of cream or milk each year and still raise just as much beef, corn, hogs and oats as he could have done if he had not sold a cent's worth of butter fat. When there is any reasonable market there is a net profit of from $10 to $50 on each cow each year. In Harrison county, this State, four years ago, there was no dairy- ing worth the name; now the cream and butter shipped out of that countv amounts to about $12,000 a month. This $12,000 is but the reward for 44 FIRST ANNUAL REPORT faithful and skillful labor. The farms are not made poorer by the loss of the cream, while $12,000 secured for wheat or corn would mean that the farms of that county had become about $3,000 poorer. Again, it has been shown many times that hogs can be raised much cheaper where skim milk is obtainable. Pigs fed on corn and skim milk will make twice the gain that pigs fed on corn and blue grass pasture or corn and clover pasture will. This milk, to be the greatest value, need be fed in about the proportion of one part milk to five parts corn. Calves grow practically as well on skim milk and corn as they could on whole milk. Why should we not dairy? RICHER SOIL. Reason two why we should dairy — Dairying is the only system of farming that will maintain the fertility of the farm without the use of high-priced chemical fertilizers. For two reasons does dairying main- tain the land: First, because in butter there is almost no plant food of value ; and, second, because about 90 per cent of all the grain feeds pur- chased for the cow, as well as 90 per cent of all the food raised on the farm and fed to the cows, is returned in the manure. With barnyard manure and an occasional crop of clover or cow peas the land will re- main productive indefinitely. Did you ever stop to think that whenever you sell wheat or corn or oats and get one dollar you lose about thirty- five cents of your farm just as truly as though you had shoveled up so much soil and thrown it into the ocean, and that when you get one dollar by the selling of butter you lose less than one-half cent's worth of soil ? The land owner who makes his money selling the soil fertility, and in ten or fifty years leaves the farm worn out, is not a farmer, but a soil robber. He holds the same relation to the soil that a timber thief does to our forests. The tillers of the soil in the future will find that their fathers have not been kind to them. That they have inherited barren patches of earth, and must build a farm into these acres before a reasonable crop can be grown. We should dairy then because there is present money and future farm in it. GOOD INFLUENCE ON THE CHILDREN. Th^ third reason, and by no means the smallest one, is the good in- fluence the work will have on the growing children. Every morning and every night, fourteen times a week, 730 times a year, the milking must be done, and on time. Such a work must of necessity instill promptness STATE DAIRY COMMISSIONER. 45 and system into the worker, which will be valuable in all future life, no matter what line of industry he follows. A few momentary pleasures will have to be given up, the neighbor boys will play ball without you when, after school, the milking must be done, occasionally a Saturday's fishing or skating will have to be given up to the work of hauling dress- ing to the fields for next year's crops. But these disappointments are but trivial when compared with the life-time of good that results. There will not be so many nail-keg politicians and dry-goods-box philosophers in a dairy district, but the country will be better off with these gone. Again, the child that is raised among live stock and taught to be kind to them, to feed them when they cry for food, and to sympathize with them when they are in distress, will grow to be a better citizen and better home-maker than those raised on grain fnn-ns or in shops where the in- animate thing is continually being handled. Did you ever see a city- raised child in the country who would not club the horses tied in the stall, beat the dog, stone the pigs, and in every way be cruel and not realize it ? I have seen such children. Why should the general farmer of Missouri go into the dairy busi- ness? Because there is present money in it; because there is future farm and home in it, and because boys and girls raised on the dairy stock farm are more likely to be strong, kind, independent and useful men and women than those raised on farms where the work is irregular and the thins^s handled inanimate. FARM LABORERS NEEDED. From one end of this great State to the other there comes one long call for faithful, competent farm laborers. Many men are met who say, "I know what you say is true ; dairying is a good thing ; it helps the pocket and it helps the land, but where can I get hired men who will milk or who know how to do it right if they do attempt it ?" Years of prosperit}^ and great building enterprises have called the people to the cities in such numbers that the country is today without a sufficient number of workers. City laborers hired in the country are so green, so incompetent and often so untrustworthy that they are employed under protest and let go as soon as possible. Missouri, as a whole, needs farm laborers. The dairy farmers in par- ticular, need them ; strong, competent, faithful fellows, like the English, Scotch, Danes, Swedes, Norwegians, Germans and Swiss, who are born to the work and who take pride in doing it well, and who will make good, loyal, law-abiding citizens. 46 FIRST ANNUAL REPORT A strong, broad-gauge effort should be put forth by some depart- ment of the State to encourage this industrious class of laborers to settle in this State. Why not increase the force in the Bureau of Labor so that one or two men could put in their entire time at selecting immigrants and finding employment for the better class in this State ? BREEDERS OE DAIRY STOCK IN MISSOURI. The following is as accurate a list of the breeders of dairy stock in Missouri as could be obtained. The Brown Swiss list is probably not complete, and the Jersey list is old and not absolutely correct. The Brown Swiss, the Devon and the Red Polled cattle, though here named as dairy breeds, are, more accurately speaking, "dual" purpose ani- mals. AYRSHIRE. None in the State. BROWN SWISS. Clark Bros Eranklin Dragod, D. C Langdon Givens, H. K Fayette Goodson, C. L Billings Greesman, J. F Billings Houghton Kansas City Linville, J. M DeKalb McCullough, Carlos Fayette McCuUough, Harry Fayette Scammahora, J. A Maryville DEVON. Blanton, J. T Arcadia Howe, J. C St. Louis Tribbe, W. E St. Louis DUTCH BELTED. None in the State. GUERNSEY. Carter, S. C ' Osborn Wheeler, G. C Harlem STATE DATRY COArMTSSTONER. 47 HOLSTEIN-FRIESIAN. Barman, J. W Savannah Barr, Boyd Savannah Bean, B. L Cameron Blees, M. S Macon City Clancy, John Baryties Doughty, M. C. & Son Farmington Gerdeman, G. H Cappehi Geskin, H Moberly McCullough, C. H Boonville Maguire, R. W Wainwright Bldg., St. Louis Missouri Agricultural College Columbia Moore, M. E Cameron Mosher, Geo. C : . . . .605 Bryant Bldg., Kansas City St. Stanislaus Seminary Florisant Shepard, C. P Hughesville, R. D. 2 Sieber & Trussell Mfg. Co., St. Lou/s Spooner, C. M Clarksville Turner, G. F Odessa White, T. E Sedalia JERSEY. Agricultural College Columbia Alexander, John Middle Grove Alexander, C. C Fulton Allen, Thos Cassville Armstrong Bros Clinton Ayers, J. A La Plata Bamford, C. W Creighton Bean, L. M Gordonville. Best, John Montgomery City Black, Henry V. P Aberdeen Bruns, N. H Concordia Bopp, Henry ' Ballwin Boonsboro Stock Farm Co Boonsboro Buchanan, C. E Moberly Clevenger, Chas. W. . Polo Coleman, M. B ^ Sedalia Coombs, J. H Cameron Creveling, Jas. G Dayton Crooks, W. C Trenton 48 FIRST AN>fUAL REPORT Davis, N. M ,. • Fruitland Davis, W. A Oakland Davis, W. F Kansas City Day, Thos Calhoun Defoe, W. F Webster Grove Dvebbler, T. W. Carthage Duncas, Seth Osborn Drischol, Judge St. Francisville Dunning, Geo Concordia Earp, J. M Lamar Flemming, R. F ,. . . .Sedalia Foster, Ralph R. . St. Louis Foster, C. A Trenton Gattey, J. D Macon Graves, C. T iMaitland Gressly, John ; Rankin Grogg, S. F Shelbyville Gustin & Son , Summerville Hackman, H. H Creve Coeur Hallenberger, Jawl Hannibal Horner, S Mt. Vernon Hatch, Mrs. W. H Hannibal Hawkins, Elijah Hannibal Hauck, Henry Hannibal Hendryx, C. C .• Maitland Johnson, C. S Jasper City Jones, G. E , Cairo Jones, J. D Belton Kenny, J. M. S Trenton Kennedy, Geo. W Carrollton Koontz, Geo. W Carthage Lewelling, H. G High Hill Linsey, Wm Independence Lillard, J. W Nevada Lybarger, C. & Son Osborn McCann, — Springfield Medor, Judge B. B Hbrnston Menefil, Geo. T Sedalia Moody, W. T Moberly Morton, Emery Fruitland Morton, G. P Fruitland Morton, W. P Fruitland STATE DAIRY COMMISSIONER. 49 Mills, S. W , Lancaster Mills, John C Lancaster Null, Geo. W O'dessa O'Briant, Everett Lancaster Oliver, Rolla Dearborn Parsons, H. R. & Son Edina Patterson, John ^ . Kirksville Paulette, W. H Savannah Paxton, F. M Nevada Perry, Dr. Geo. F Albany Piersol, J. L Hannibal Roper, W. H Sarcoxie Rush, Lewis Clark City Saffairans, Geo. W Palmyra Settles & Son Palmyra Seymour, W. S ^ . . . Palmyra Sharban Independence Shattuck, L. E ., Stanberry Schindler, Clement Perryville Shipley, E. R Springfield Shawan, Geo. H " Lone Jack Shrader, J. M St. Joseph Smith, Guy C Lamar Smith, E. J Cameron Snodgrass, Mary V West Plains Squier, Ralph R Kansas City Stephion & Graham Albany Starkey, Birt Big Piney Still, Dr. Chas Kirksville Stibbins, G. W Carthage Thompson, B. F LaBelle Tinsley, Walter G ." Louisiana Tripp, John R CarroUton Wallen, Ernest W Monett Warden, T Macon Welch, B. C , Elsberry Webb, W. E Macon Winn, R. J Palmyra Wymore, A. P Liberty Young, Evan Lexington Young, Robt St. Joseph D C-A go FIRST ANNUAL REPORT KERRY. None in the State. RED POLLS. Cady, David Linneus Fowler, F. L Bass Haseltine, J. S. & L. K Dorchester Martin, D. D Ashland 'Merritt, Thos. M ■. Middletown Preston, J. C Seymour Wilson, Eli Oscar Williams, R. S Liberty Wehrmann, Louis Truxton DISEASES OF DAIRY CATTLE. Any man who is in the dairy business should be familiar with the most important diseases of dairy cattle, and understand from the start how to prevent them. It is not possible to give details on the subject in this report, but it is well to call the attention of the dairymen to the fact that the most dangerous diseases of dairy cattle are tuberculosis and contagious abortion. There is liable to be some loss of young cattle from blackleg. There are other virulent contagious diseases which kill dairy cattle, but none of them are apt to attack the herds of this State, and are not, therefore, of so much importance. Bulletins on tuberculosis and contagious abortion may be secured by writing Geo. B. Ellis, Secretary Board of Agriculture, Columbia, Mis- souri. The Federal Department of Agriculture at Washington, D. C, also furnishes valuable information on these subjects, wbich should be carefully read by every dairyman. These bulletins are free. In breeding up the dairy herds of the State it will be but natural for their owners to improve tbem by the importation of well-bred cattle from other states. The most of the breeding stuff will likely be im- ported from the older dairy districts of other states, where the contagious diseases are most prevalent. A careful reading of the bulletins of the State and Federal Departments of Agriculture will arm the dairymen with such information as will enable him to prevent the introduction of contagious diseases into his herd. All the dairymen of the State should remember that they have ac- cess to the State Veterinary Service, and any time a dairyman finds him- STATE DAIRY COMMISSIONER. $1 self in need of veterinary advice he should feel free to write the "State Veterinarian," Columbia, Missouri, asking for whatever information he needs. When breeding stock is purchased it should be with a tuberculosis- free clause in the contract. The State Veterinarian will, free of charge, make the test to determine whether the animal has the disease. 52 FIRST ANNUAL REPORT STATE DAIRY COMMISSIONER. 53 THE SILO, ITS USES AND HOW TO BUILD IT. (By R. M. Washburn, State Dairy Oommlssoner.) It is not given that one man shall have all the useful experience. Every man of deeds has experiences peculiar to his work and valuable to all men in his line of work. Let us then add to our knowledge from the experience of our neighbor, respecting his experience as we would ask that he respect our soundly learned lessons. In these days of books and papers, one man's success or failure may prove a blessing to thou- sands. Let us, then, live in the present and improve our every oppor- tunity to learn. ADVANTAGES OF THE SILO. 1. Silage keeps young stock thrifty and growing all winter. 2. It produces fat beef more cheaply than does dry feed. 3. It enables cows to produce milk and butter more economically. 4. Silage is more conveniently handled than dry fodder. 5. The silo prevents waste of corn stalks, which contain about one- third the food value of the entire crop. 6. There are no aggravating corn stalks in the manure when silage is fed. 7. The silo will make palatable food of stuff that would not other- wise be eaten. 8. It enables a larger number of animals to be maintained on a given number of acres. 9. It enables the farmer to preserve food which matures at a rainy time of the year, when drying would be next to impossible. 10. In the south, where the rainy season destroys the exposed fod- der, the silo will be found invaluable. HISTORY OF THE SILO. In Europe the silo has been known for hundreds of years. Ancient writers tell us of the practice of burying grain and green food in un- derground pits to preserve them from their enemies or against a poor year. These pits were ten to twelve feet deep, and often as wide, with bottom and sides made tight by plastering with clay. All manner of green foods were preserved in these pits by pressing well and covering with 54 FIRST ANNUAL REPORT earth. Foods thus treated would remain succulent and palatable for a year or more. Probably because of the labor attached to this method it had almost ceased to be practiced, when M. Reihlen of Stuttgart, Germany, in the middle of the nineteenth century, revived the practice among his people. The greatest boom that the silo has probably ever had was started by a French farmer, Auguste Goffart, who, in 1877, published a little book, giving the result of his 25 years of experience and observation in the matter of ensiling green foods. In 1875 the Department of Agricul- ture at Washington began to investigate the matter and published its findings. It is claimed that the first silo built in the United States was put up by Mr. F. Morris of Maryland in 1876. From that time on, the silo grew in favor with great rapidity. In England, in 1882, there were 6 silos; in 1884, 600; in 1886, 1,605, and in 1887, 2,694. No later statistics are available. The English farmers, as a class, are more con- servative than their American cousins; therefore, it is probably not un- Plgrure 2. At the end of the barn is frequently the most convenient place for a silo. Note how close the cutter with blower stands to the silo. (Courtesy Silver Mfg. Co.) safe to say that the growth in number of silos in this country has been fully as rapid as in England. The increase in this country is probably STATE DAIRY COMMISSIONER. 55 more rapid now than at any previous time. This growth is a natural one, the result of true worth. The progress in the past has been inter- fered with to some extent by the extravagant claims of some overly enthusiastic writers. Now, that more is known of the silo, enough can be said without exaggerating. The silo in America will some day be as common as the cow stable. WHERE TO PLACE THE SILO. In former years the silo was placed inside the barn, but because of the odor that is constantly present with the silo it is now placed outside, but close, within two or three feet, to the side of the stable, best at the end of the main feeding alley. A door is cut through the wall at this point and the stable floor extended to fit against the silo. A cheap chute of boards is then built from the top of the silo to this extended floor. Silage thrown into this chute will drop into the basket or cart at the f)ottom, and will then be in the feeding alley, where wanted. When done feeding, the scatterings should be cleaned up and the door cloSed, to prevent a silage atmosphere in the stable. The outside silo usually has the advantage also of being easier to fill. FORM TO BUILD. At first silos were made square or rectangular, because easier of construction, but it was soon found that it was next to impossible to pre- vent the silage in the corners, and along the sides, from spoiling. It did not settle evenly or firmly. Some old silos made with corners have been improved by cutting off the corners with concrete. A form was made of bent wood, which was tacked to the walls each side of the cor- ner, and concrete was slushed behind it. When this hardened the form was brought up to its width and the process continued. At this day there would be no excuse for building a silo with corners. A cyclindrical silo causes no waste and will contain more silage for the amount of material used in building than a square one. SIZE TO BUILD. The larger the silo the cheaper it will be per ton capacity, but if too large for the number of stock to be fed, there will be a cntinual waste from decay. Silage exposed to the air, in warm weather, will spoil in 2 or 3 days, so stock will not eat it. When once the silo is opened it should be fed from continuously until empty. Build the silo small enough, so that the animals fed will consume a quantity of silage each day equal to a layer about two inches thick over the entire surface of the 56 FIRST ANNUAL REPORT silage. Silage keeps better in a deep silo than in a shallow one, because more firmly packed. More feed can also be stored in a given space. Mr. Figxire 3. A stave silo being filled with the blower. (Courtesy Silver Mfg. Co.) A. J. Glover, formerly of the Illinois Agricultural College, now with "Hoard's Dairyman," recommends the following: No. of animals to be fed from silo for 200 days. Inside diameter feet. Height feet. No. acres corn. Approximate capacity in tons. 20 to 25 . . 14 15 28 30 8 to 9 9 to 10 ICO 25 to 30 115 30 to 35 16 33 11 to 13 143 35 to 40 17 18 34 36 12 to 14 15 to 17 175 40 to 45 200 50 to 60 19 38 18 to 20 250 60 to 70 20 40 23 to 25 300 "A silo should never be built over 20 feet in diameter. If it is necessary to have more material to feed it is better to build two small receptacles than one larger than 20 feet in diameter. It involves con- siderably more labor to handle silage in a very large structure than in STATE DAIRY COMMISSIONER. 57 one of reasonable size. Many farmers prefer to have two silos. They feed from one during the winter, and have tlic contents of the other fcr mid-summer's feeding." CONSTRUCTION OF SILOS. Essential Features. — It does not matter what material the silo is made of ; it must be air tight on sides and at bottom. Any crack or knot hole or poor joint" at the door will admit air, and the silage will rot just in proportion to the amount of air that enters. The receptacle must be strong enough to withstand the lateral pressure of the silage when it settles. This lateral pressure at lo feet from the top is no pounds per square foot, at 20 feet 220 pounds, and at 30 feet, 330 pounds, and at 40 feet, 440 pounds. It is very difficult to make deep rectangular silos whose walls will not spring enough to allow air to circulate up and down the sides and cause losses. Depth of the Silo. — This should be made as great as practical, because, ist, in this way the largest amount of food per cubic foot of space may be stored; and, 2nd, the silage keeps better because packed so solid; and, 3rd, there is less relative loss at the surface. The top of the silage always spoils to a depth of 2 to 8 inches. No silo should be less than 25 feet deep. A silo 20x40 will hold twice as much as one 20x25, 3.nd one 36 feet deep will hold 5 times as much as one 12 feet deep. Summer silos should be deeper in proportion than those intended for winter use, because the silage spoils faster in summer and must be fed down at the rate of about three inches a day to have always fresh silage. Foundation. — This must start on level, firm earth, and should ex- tend about 2 feet above the surface of the ground. If the foundation is started deep the hole should be dug large enough to give ample room outside of the wall to thoroughly tamp the earth up close to the founda- tion. There is a tremendous outward pressure against this wall, es- pecially in deep silos, and if it is not made strong it will crack and admit air. It is also well to build into the wall, about 18 inches above the surface of the ground, several heavy wires to keep the wall from cracking. It should be made of stone or brick, laid in cement mortar, or of concrete, and from 12 to 18 inches thick, depending on the height the silo is to extend above it. Placed Partly in Ground. — 'It is a good plan to dig down 4 or 5 feet in order to secure good, firm earth on which to start the founda- tion, and also in order to get the greatest capacity in the silo without 58 FIRST ANNUAL REPORT going too high into the air. Deeper than five feet would not be either convenient or safe. Drainage. — Care must be taken in wet places not to dig down much, or else the soil must hz drained. In many places even a good wall of stone, laid in cement, and. well plastered inside with cement, will not keep the soil water out. In some parts of the south the houses can have no cellars on this account. Protection Against Frost. — It does not injure silage to freeze. Even if the heat of the silage itself should not prevent the portion close to the wall from freezing, that portion may be piled up by itself on the silage and fed as soon as it does thaw out. Floor. — On sandy soil a floor will be needed to keep out soil air, but on clay land there need be no floor unless rats and mice trouble, then a cement floor may be laid. Roof. — In the southern portion of this State and south no roof is needed. Farther north, where a snow fall may be counted on a cheap roof will be found convenient, not that the snow would injure the silage, but that it would mix with it and be in the way when fed. Painting of Wood Silos. — A coat of paint or tar on the inside of a wood silo does not prevent the silage juice getting into the wood, but does retard it drying out when the silo is empty, and thus hastens decay. The outside may be painted and the inside washed with a wood pre- servative, something that will not hold the water and will destroy the mould plant in the wood. Cement Work. — Every farmer who makes farm conveniences, such as stable floors, fence posts, silos, etc., of cement (and this should in- clude practically all farmers) should send to the United States Depart- ment of Agriculture, Washington, D. C, and ask for farmers' bulletin No. 235, on "Cement Mortar and Concrete, Preparation and Use for Farm Purposes." It gives in plain language the kind of material, pro- portions to use, and how to proceed to make everything needed in cement on the farm. THE KIND OF SIIvO TO BUILD. This will depend very much on the cost of lumber, stone, sand and gravel in the particular neighborhood and on the farmers' ability to build permanently, even though it does cost somewhat more at the start. On a permanent stock farm, where the farmer has means to build well, there is no doubt that the stone, concrete or cement block silo would prove the most economical, but where there is limited means, and on farms that are rented for a short term of years, the all-wood stave or the wood frame cement lined silo would be more profitable. STATE DAIRY COMMISSIONER. 59 STONE SILO. When stone is cheap and a long-lived silo the object, the stone silo may be the most economical. That portion of the stone work which lies below the surface of the earth should be laid in cement rather than lime ' mortar. Lime sets very slowly under ground. "After the wall is 2 feet above ground a good lime mortar may be used, but in this case there ought to be at least two months for the wall to season and set before filling." Figure 4. Shows construction of stone silo. The basement "A" is a little too deep for any but bank barns. "B" shows a cross-section of the silo. "C" and "D" the door way. "E" the door in side view and end view. "F" the door in place. (After King.) The wall at the bottom should be i8 inches in thickness and at top 12 or ten inches,, the narrowing being made on the outside, the diameter inside being kept the same all the way up. See figure 4. The Missouri Experiment Station built a stone silo in the summer of 1905. It is 20 feet in diameter and 40 feet high, holds about 275 tons. The wall is 18 inches in thickness, laid up in lime mortar. Above and below the five openings in the silo one-half inch iron rods are built into the wall in the form of hoops to keep it from springing or cracking. The inside is plastered smooth with Portland cement mortar. For the construction of this silo there were required, ap- proximately, 120 perch of stone. The average cost of labor in con- struction was $3.50 a perch. The first cost seems great, but with an occasional whitewashing with cement inside to fill the small checks, it ought to last a hundred years. This is the silo referred to as having had no roof during the fall rains. See figure i. 6o FIRST ANNUAL REPORT The Doors. — Doors for feeding' should be arranged as in figure 4. The door frames should be made of 4x6 stuff, matched together at corners. A 1x4 board may be firmly nailed on the inside of this frame to form a jamb for the door to fit against. To make the door fit air tight, tack felt on the edge of this jamb. Arrange to have the door flush with inside wall of the silo and have stones projecting into the doorway enough to hold the pressure of the silage against the door. Make the 4x6 door frames 20 by 30 inches inside, then nic.ke the door of two thichnesses of matched flooring, running in opposite di- rections and all screwed firmly together and to two firm 1x4 cross pieces, which are on the outside. Through the 'center of the door, projecting outward, put a ^ bolt, 10 inches long. This should have a large washer on the inside. This bolt is to put through a 3x4 cross piece to draw the door up snug to the jamb. The silage above will not press it snug enough and it is unwise to nail it. This makes an exceptionally good structure, though one of rather great first cost. CEMENT BLOCK SILO'. Cement is getting to take the place of stone in most lines of con- struction. There are a few cement block silos in this State. Mr. J. O. Bailey, Kirksville, Adair county. Mo., has one 16 by 32 feet, of which he says: "I made the blocks myself — size 8 by 8 by 24 inches, curved enough so that 25 of them would lay a complete circle, 16 feet in diameter in the clear. Proportioned the cement and sand i to 5, i. e., I part cement to 5 parts sand. It took about 50 yards of sand and ^05 sacks of cement. I also laid a No-. 9 wire between each layer of blocks up twenty feet. I don't think now it is really necessary to use the wire. "1 had a mason to superintend making of the blocks, but any one with average intelligence can make the blocks as good as a mason. The main thing is to get sand and cement thoroughly mixed. It does not want to be too wet, just moist enough to pack good in the mold. After the blocks have been made half a day or so they should be wet every day ; this keeps them from drying- too fast and from cracking. 'T hired a mason to lay up the blocks ; this is the only skillful work about it, they have got to be laid up true. I did not cement inside of silo. My silage spoiled some around the outside. This is due to lack of moisture in the silage and also in the wall. I should have wet the sliage and wall as the silo was filled, but was not fixed to do this. "My silo is built 3j4 feet below the surface and in the last 4 or 5 feet of silage there was not a forkful spoiled. STATE DAIRY COMMISSIO'NER. 6t "Two men can make 90 to 100 blocks a day after they become ac- customed to it. I used a wood mold which any carpenter can make and will not cost over $1 or $1.50, at most. "Now as to the doors. I used 2x6 plank for the jambs and set them flush with the outside of the wall ; as the blocks are 8 inches thick there are two inches on inside for door to set in. The doors are ship-lap doubled with a good quality of tar paper in between, also a layer of tar paper on the side that sets against the jamb. The doors are 2 feet square and every 4 feet. Total cost about $225.00. The cost for labor to fill it I estimate at $50.00." This is a cost of nearly $2.00 per ton capacity, but inasniach as it will last a great many years it may be the cheapest kind in the long run. See figures 5 and 6 for block silo and form of a block. Figure 5. Cement block silo. The kind built by Mr. Dunlap of Center, Ralls county. (Courtesy Hoard's Dairyman.) Mr. Alfred S. Dunlap, Centre, Ralls county, Mo., has a cement block silo 1 6 by 32 feet inside, extends 18 inches in the ground. He says, "The blocks are 6x6 inches by 2 feet long. Used 200 sacks of Portland or Atlas Brand cement in the foundation and blocks. 1,400 62 FIRST ANNUAL REPORT blcx:ks were required to build it. Just what the cost was I do not know, as my farm help worked at making the blocks, commencing in the spring and working at odd times. It, perhaps, cost $275.00, but I did not haul my sand and gravel more than a 100 rods. I used a No. 14 cutter and a 10 horse-power traction engine, and did the work of cut- ting to my entire satisfaction. We worked three days and filled it about Figure 6. Form of block used in the silo. Note the manner of reinforcing the blocks by means of % Iron binders. The hollow blocks require less material than the solid ones, and will not freeze so readily. (Courtesy Hoard's Dairyman.) two-thirds full, and filled with corn grown on bottom land and very heavy." Mr. Dunlap here touches a very important point. He got his material in the spring and had his men work at block making when they could do little else, thus saving much valuable time. Mr. Dunlap also mentions having a loss of silage close to the wall because, as he says, he did not cement up the inside after the blocks were laid up. The inside should be well cemented to close all pores possible, then, when the fodder is cut in, water in plenty should be used, especially around the edges next to the walls. CONCRETE SILO. Silos are getting to be made of concrete, slushed and tamped into a solid structure by means of forms. The only one in this State known to the writer is that of Mr. C. J. W. Jones, Roanoke, Howard county, Mo. This silo was built in the summer of 1905. It is 16 by 40 feet inside measurement, it being 9 feet in the ground. He first dug the hole and leveled the bottom. Then started the inside form, which was made of old pieces of fence boards, stood on end around the circle and held in place by thin limber boards tacked onto them. He also had a center STATE DAIRY COMMISSIONER. 63 pole to guide by and brace to. The bottom wall was made thick anci tamped against the earth bank. When the level of the ground was reached he carefully leveled up the work and started the outside form, which was made of a band of iron, 20 inches wide and 5343 f^^t long, rolled to form the circle and was fastened with clamps at the ends. The silo being 16 feet in diameter and the walls 6 inches thick, the form is then 17 feet in diameter. This was leveled and the space between it and the inner wall of boards filled with concrete and tamped. When this hardened the form was loosened, raised and screwed tight again after getting it level ; the space again filled and so on to the top. The inner wall was raised as needed, being braced against the center pole from all sides. See figure 7. Notice at the top of the silo the iron form still stands surrounding- the wall it last built. Flg^ire 7. Concrete silo of Mr. C. J. W. Jones, Roanoke, Mo. his son. Made by Mr. Jones and (Courtesy Hoard's Dairyman.) Every-few feet a wire rope made of four strands of No. 9 wire, twisted, was built into the wall to prevent cracking. Iron rods, bent to 64 FIRST ANNUAL REPORT the circle with hooks on the end, as shown in figure 8 are sometimes used in concrete and stone walls. To build this there was required about 40 cubic yards broken stone, 20 of sand and 50 barrels of cement. Mr. Jones and his son did the work when they could steal the time from farm work. It would be difficult to say how much time was used in the making, but there is one thing sure, there is a silo that will not dry up and open cracks, nor blow down with anything less than a cyclone, and will doubtless last two or three generations. Material cost about $150.00. Doors were made by building the frames into the wall while making. The frames are of 2x6 stuff, made and set same as described under stone silo. Roof. — No roof is provided; nor by Mr. Jones deemed necessary. It is only a convenience in bad weather. Figure 8. Showing manner of putting iron rods turned at the ends into stone, brick or cement foundation. The heavy lines Inside are the iron hoops. (After King.) CEMENT LINED SII,0. This is a modification of the old all-wood silo, and is known as the Gurler silo, because Mr. Gurler of Illinois brought it into promi- nence. Material Needed.— For a silo of this kind, 14 by 28 feet, (about 90 tons if filled full), there will be needed, for the foundation, if 12 inches thick and 3 feet high (one foot below ground and two above), 500 brick and 650 pounds cement and two- third yards of sand; STATE DAIRY COMMISSIONER. 6S or 6 perch of stone and 450 pounds of cement and J^ yards sand; or 3 yards gravel or crushed rock and 1,500 pounds of cement and one and two-third yards of sand. Mix the cement mortar i part cement to 3 parts sand; for concrete use i cement, 3 sand and 6 gravel or crushed rock — the crushed rock is stronger than the gravel. Imbed in the wall a rope made of 4 strands of No. 9 wire, twisted, or, if more convenient, two or three circles of old barb wire. This would go well in the concrete wall. For the plaster there will be needed about 5,000 pounds cement and 4 yards of clean sand. The plaster is put on about half an inch thick. For the superstructure, not including the roof, there will be needed 55 pieces, 2x4, 14 feet long, and 44 pieces 16 feet long. These are for studs, sill and plate. For sheeting, one-half inch thick and 4 Inches -.3 ^t^yvUMT Figure 9. A cut showing construction of the cement-lined silo. Onto the 2x4 stud IS nailed the half-inch lining, and onto that the beveled lath, then the whole thing is plastered with cement mortar. wide, about i,6oo feet unmatched. Lath needed, 52 bundles plain house lath or its equivalent of T)eveled lath made of 3-inch batting, ripped and corners on one side taken off. The University of Illinois reports excellent success with common house lath nailed flat against the sheeting DC-5 66 FIRST ANNTTAT, REPORT without any furring-. It is still considered better to use the beveled. See figure 9. About 150 pounds of nails will be needed. For the four doors about 34 feet of matched flooring. To Build. — On top of foundation made level place 2x4s cut two feet long to form sill. Bed them in cement. Upon this sill stand 2x4 studs, I foot apart, a 16-foot and a 14-foot lapped two feet and well spiked. Toe-nail these to the sill and brace well to keep perfectly plumb. Sheet up to the bottom of the first door, about two feet, put in the door frame made same as described for stone silo except of 2x4 stuff. Continue sheeting up to next door and again put in the frame. Continue to the top, always fitting the sheeting well up to the frames and nailing snug to the studs. Now put on the plate made of 2x4 stuljf cut two feet long and spiked on top of the studs. Put on a second layer of these pieces, breaking joints with the first. Onto this sheeting nail the lath securely and horizontally and plaster the whole wall about half an inch thick with cement mortar. The foundation wall, both inside and outside, should be beveled to run the water away from the wood portion. Hoops. — At two feet, six feet and ten feet from the foundation it would be wise to put hoops made of the half inch sheeting stuff nailed firmly to the studs around the silo. The lower one would hest be made three thicknesses ; the others, two. A roof may or may not be put on. The outside may be covered, but there will be no loss of either quality or quantity of silage if it is not Sheet iron painted on both sides makes a very good cover, though stove pipe iron is cheaper. The dairy department of the Missouri Experiment Station built a silo of this kind in the summer of 1904. The work was done by the farm and stable hands at odd times. It would be difficult to say how much the work cost. The material cost about $150.00, including the shingled roof and the stove pipe iron covering. There should be an open space at bottom and at top of this outer covering to allow a circulation of air to prevent the wood from rotting. Freezing will not injure the cement lining, but if the silo is not protected the wind may spring it enough to crack the cement a little, making it best to whitewash with a cement wash occasionally. Mr. II. B. Curler of DeKalb, Illinois, has six silos of this make, three of which have beeti in use for 9 years and are still in excellent condition. WOOD-LINEU Sll.0. This silo is built like the previous one, except that in place of the lath and plaster, tar paper and a second sheeting of half inch boards STATE DAIRY COMMISSIONER. 67 (this time matched and smooth inside) are used. This makes a very good silo as long as it lasts, but the wood cannot dry readily between these layers, rot sets in and in a few years a new lining is needed. This kind was built largely some years ago, but is not to be recommended y^Ll ^^^agas Turnips •Sweet potatoes. . Lbs. 20.0 20.7 20.6 29.2 2S.2 16.4 24.9 37.0 23.4 14.0 16.0 10.2 20.9 26.4 23.9 28.0 27.5 20.7 25.8 57.8 71.0 59.5 59.7 84.7 91.6 85.2 78.8 89.3 82.4 87.7 88.4 92.3 91.1 85.4 90.1 87.5 91.1 86.8 85.3 88.7 85.0 85.8 90.8 92.9 90.4 20.0 13.0 13.5 11.4 9.1 U.7 21.1 11.4 9.5 29.0 Lbs. 2.5 1.0 0.6 2.9 3.9 1.8 3.2 2.6 2.1 1.5 1.8 0.6 0.9 1.3 0.6 2.0 3.0 1.5 2.7 2.5 3.7 1.7 1.5 6.8 11.0 6.2 4.8 10.8 5.7 2.4 2.4 4.5 4.3 9.2 4.9 3.5 4.8 2.8 4.8 12.9 3.8 0.7 1.2 0.6 0.4 2.0 1.2 1.1 0.8 1.1 1.6 0.9 1.0 1.0 0.9 Lbs. 10.2 11.6 12.2 14.8 12.7 8.7 11.0 18.9 14.1 8.1 7.1 7.3 11.3 14.0 14.9 J3.5 8.5 8.6 8.7 34.6 40.4 32.4 37.3 35.8 39.6 46.6 37.3 38.6 39.7 47.8 29.9 51.7 46.4 36.8 42.3 41.8 46.9 43.4 39.6 47.5 40.7 41.2 38.6 40.6 36.3 16.8 8.8 10.2 7.8 5.4 It. 2 16.3 8.1 7.2 22.2 STATE DAIRY CQiMMISSIONER. 91 ANALYSES OF FEEDING STUFFS-Oontinued. Name of feed. Digestible nutrients in 100 lbs. §.^ Grain and by-products- Barley Brewers' grains, dry.. Brewers' grains, wet.. Malt sprouts Buckwheat. Buckwheat bran Buckwheat middlings. Corn Corn and cob meal Corn cob Corn bran Atlas gluten meal Gluten meal Germ oil meal Gluten feed ... .. Hominy chop Starch feed, wet Cotton seed Cotton seed meal Cotton seed hulls Cocoanut meal Cow peas Flax seed Oil meal, old process.. Oil meal, new process. Cleveland oil meal Kaffir corn Millet Oats Oat feed or shorts Oat dust Peas Quaker dairy feed Kye Rye bran Wheat Wheat bran Wheat middlings . Wheat shorts 89.1 91.8 24.3 89.8 87.4 89.5 87.3 89.1 89.0 89.3 90.9 92.0 88.0 90.0 90.0 88.9 34. t) 89.7 91.8 88.9 89.7 8.5.2 SO. 8 90.8 89.9 89.6 84.8 86.0 89.0 93.3 93.5 89.5 92.5 88.4 88.4 89.5 88.1 87.9 88.2- 8.7 15.7 3.9 18.6 7.7 7.4 22.0 7.9 6.4 0.4 7.4 24.6 33.1 20.2 23.3 7.5 5.5 12.5 37.2 0.3 15.6 18.3 20.6 29.3 28.2 32.1 7.8 8.9 9.2 12.5 8.9 16.8 9.4 9.9 11.5 10.2 12.6 12.8 12.2 65.6 36.3 9.3 37.1 49.2 30.4 33.4 66.7 63.0 53.5 59.8 38.8 41.3 44.5 50.7 55.2 21.7 30.0 16.9 33.1 38.3 54.2 17.1 32.7 40.1 25.1 57.1 45.0 47.3 46.9 38.4 51.8 50.1 67.6 50.3 69.2 38.6 53.0 50.0 1.6 5.1 1.4 1.7 1.8 1.9 5.4 4.3 3.5 0.3 4.6 11.5 2.5 8.8 2.7 6.8 2.3 17.3 8.4 1.7 10.5 1.1 29.0 7.0 2.8 3.6 3.7 3.3 4.2 3.8 5.1 0.7 3.0 l.l 2.0 1.7 3.0 3.4 3.8 WEIGHT OF CONCENTRATED FEEDS. Kind of feed. One quart equals. One pound equals. Cottonseed meal Linseed meal, old process. . Gluten meal Gluten feed Germ oil meal Brewers' grains Malt sprouts Wheat bran Wheat middlings, standard. Wheat middlings, flour Corn kernels Corn meal Corn and cob meal Corn bran Oat kernels Oats, ground Wheat kernels H-0 dairy feed Quaker dairy feed Victor corn and oatfeed Pounds. 1.4 1.1 1.8 1.3 1.4 0.6 0.6 0.5 0.8 1.2 1.7 1.5 1.4 0.5 1.1 0.7 1.9 0.7 1.0 0.7 Quarts. 0.71 0.90 0.55 0.71 0.71 1.70 1.70 2.00 1.25 0.83 0.60 0.70 0.67 2.00 0.90 1.40 0.53 1.43 1.00 1.43 9^ FIRST ANNUAL REPORT MAKE MORE USE OF OUR EXPERIMENT STATIO'NS. In every state in the Union experiment stations are maintained, and men employed to study the problems of the farmer and give to him free the results of these labors. Although much good has been accomplished, still greater service may be rendered w^hen the farmers, as a whole, learn to look to this source for the solution of their problems. One reason that they do not now get more good out of the bulletins is that they do not know where to send nor what definite thing to ask for to get what they want. The following list of bulletins on different phases of farm work, arranged under topical heads for convenience, are all free for the asking : The Breeds of Dairy Cattle Discussed — ■ (The purer the blood of any animal the stronger will be that blood. ) Bulletin No. io6, Dept. Agri., Washington, D. C. How to Start a Dairy Herd — • ("Well begun is half done.") Bulletin 55, Dept. Agri., Washington, D. C. Keep the cows you have, feed them well, test them and save seed from the best only. How to Raise Good Calves on Skim Milk — (A fall calf raised on skim milk and corn is worth as much at I year as a spring calf that follows the cow.) Bulletin No. 57, Mo. Exp. Sta., Columbia, Mo. Bulletin No. 126, Kan. Exp. Sta., Manhattan, Kans. How to Feed a Dairy Cow — (The farmer can't control the price he is to receive for butter or cream, therefore it is up to him to produce economically if he wishes a profit.) Bulletin No. 58, Mo. Exp. Sta., Columbia, Mo. Bulletin No. 155, Ohio Exp. Sta., Wooster, Ohio. Bulletin No. 67, Minn. Exp. Sta., St. Anthony Park, Minn. The Farm Cream Separator — (Is to the dairyman what the twine binder is to the grain raiser.) Bulletin No. 201, Dept. Agri., Washington, D. C. Butter Making on the Farm — (There is an easy and a hard way to do all work.) Bulletin No. 241, Dept. Agri., Washington, D. C. STATE DAIRY COMMISSIONER. 93 Care of Milk on the Farm — I ' (A delicate food, which is easily spoiled.) Bulletin No. 6^, Dept. Agri., Washington, D. C. Bulletin No. 74, Dept. Agri, Washington, D. C. Bulletin No. 203, Cornell College, Ithaca, N. Y. Silos, and' Hoiv to Build Them — (Be taught by your neighbor's success.) Bulletin, March, 1906, State Board of Agriculture, Columbia, Mo. Bulletin No. 32, Dept. Agri., Washington, D. C. Bulletin No. 102, 111. Exp. Sta., Urbana, 111. i The Farmer's Creamery in Missouri, When and Horn/ to Build — Circular information. No. 18, Exp. Sta., Columbia, Mo. Value of the Individual Cows in the Dairy, and How to Find Out These Values — (Some cows are ten times more profitable than others.) Bulletin No. 66, 111. Exp. Sta., Urbana, 111. Bulletin No. 28, Storrs Exp. Sta., Storrs, Conn. Bulletin No. 29, Storrs Exp. Sta., Storrs, Conn. Bulletin No. 95, S. C. Exp. Sta., Clemson College, S. C. Value of Skim Milk for Pig Feeding — (Corn and skim milk will produce pork 50 per cent more cheaply than corn and blue grass pasture.) Bulletin, Sept. 1905, State Board Agri., Columbia, Mo. : Practical Suggestions for Farm Buildings — | Bulletin No. 126, Dept. Agri., Washington, D. C. ' i Cement Mortar and Concrete — (Preparation and use for farm purposes.) i Bulletin No. 235, Dept. Agri. Washington, D. C. Alfalfa Growing — (Alfalfa is probably the most profitable crop for the dairymen or stockmen, and it can be grown on many Missouri soils.) Instructions for Missouri Alfalfa Growers. Circular of Missouri Agri. Exp. Sta., Columbia, Mo. Alfalfa on Ilhnois Soil. Bui. 75, 111. Agr. Exp. Sta., Urbana. Alfalfa Bulletin 75, Arkansas Agr. Exp. Sta., Fayetteville, Ark, Corn Improvements — (Any enterprising farmer can add 25 per cent to the yield of his corn fields by careful attention to seed, soil and cultivation.) Corn Improvements for Missouri. Bulletin 59, Mo. Agr. Exp. Sta., Columbia, Mo. 94 FIRST ANNUAL REPORT Suggestions for Missouri Corn Growers. Circular 19, Mo. Agr. Exp. Sta., Columbia, Mo. Corn Improvement. Bulletin 105, Ind. Agr. Exp. Sta., Lafayette, Ind. Soil Fertility — ■ (A system of farming which shall include a systematic rotation of crops and the keeping of farm animals, whose manure shall be returned to the land, must sooner or later be adopted, or our children will be brought to starvation.) Methods of Maintaining the Productive Capacity of Illinois Soil. Circular 68, 111. Agr. Exp. Sta., Urbana, 111. Nitrogen Bacteria and Legumes. Bulletin 94, Agr. Exp. Sta., Ur- bana, 111. Barnyard Manure. Farmer's Bulletin 192, U. S. Dept. of Agr., Washington, D. C. The Drainage of Farm Lands. Bulletin 187, U. S. Dept. of Agr., Washington, D. C. Cowpea Experiments. Bulletin '/y, Ark. Agr. Exp. Sta., Fayette- ville. Ark. Cowpeas — (The cowpea is not half appreciated by Missouri farmers; by the, judicious use of this crop for hay, pasture and for plowing under, the land can be greatly increased in fertility, besides se- curing a profit from the crop.) Cowpea Experiments. Bulletin yy, Ark. Exp. Sta., Fayetteville, Ark. Leguminous Plants. Farmer's Bulletin 16, U. S. Dept. of Agri., Washington, D. C. Cowpeas. Farmer's Bulletin 89, U. S. Dept. of Agr., Washington, D. C. Cowpea Hay. Bulletin 80, Ark. Exp. Sta., Fayetteville, Ark. Some Excellent Books, Which Sell at Reasonable Prices — "Creamery Patron's Hand Book" (a good book for dairy farmers), published by National Dairy Union 154, Lake St., Chicago, 111. "American Dairying," by H. B. Curler, published by J. H. Sanders Publishing Co., Chicago, 111. "A Book on Silage," by F. W. Woll, published by Rand, MoNally, Chicago, 111. "Soiling Crop and the Silo," by Thos. Shaw, published by Orange Judd Co., New York City. STATE DAIRY COMMISSIONER. 95 "Animal Breeding," by Thos. Shaw, published by Orange Judd Co., New York City. "Dairy Bacteriology," by H. L. Russell, published by the author, Madison, Wis. "The Fertility of the Land," by I. P. Roberts, published by the Mac- millan Co., New York City. "Testing Milk," by Farrington & Woll, published by Mendota Book Co., Madison, Wis. "The Care of Animals," by N. S. Mayo, published by the Mac- millan Co., N. Y. "The Farmer's Business Hand Book," by I. P. Roberts, published by the Macmillan Co., New York. 9r