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Wisconsin Dairymen's Association / Fortieth annual report of the Wisconsin Dairymen's Association : held at Beloit, Wis., November, 1911. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the dairy interests
(1912)

Griswold, H. D.
President's annual address,   pp. 7-11 PDF (1.2 MB)


Page 7


Wisconsin Dairymen's Association.
weighing and testing my milk and found I was not getting anywhere
near that amount. I kept on weighing and testing and weeding out
poor cows and finally got them up to three hundred pounds of butter for
the year. Other dairymen are doing these things; Wisconsin is looked
up to as a leader, and we want to be sure to keep the lead. This asso-
ciation is looked up to as a leader and it has been for many years.
Let us keep this movement working strongly. This is our fortieth
meeting and should be our best and most encouraging to the dairymen
of the state.
PRESIDENT'S ANNUAL ADDRESS.
H. D. GaIswOLD, WEST SALEMI, WIS.
Mr. Chairman; Ladies and Gentlemen, and Members of the Wis-
consin Dairymen's Association: We have met to-day for our fortieth
annual convention. It seems fitting that we should review briefly
what has been done to improve dairy conditions in forty years.
I remember distinctly some of the hardships which we endured in
those early days. We never thought of winter cows; they all came fresh
in the spring, and were dry all winter. Many times we did not have
enough milk in the winter for the family and had to go without. The
cows were scrub; no fancy stock in those days and any kind of a straw
shed was a stable. Nature took pity on the poor cow and gave her a
long coat of hair, otherwise she would have frozen. But in the spring?
Oh yes, then we had milk and June butter. The milk was set in pans
and crocks in the pantry or cellar and skimmed with a skimmer, often
when it was thick, sour.
There must have been a great loss of butter fat by those methods.
The cream was hung in the open well to keep it cool.
The old dash churn. How many weary hours the good wife spent
over that. She had no definite knowledge of the principles of butter
making; just what her mother had told her and her own good sense.
There were just about as many different varieties of butter as there
were women that made it.
Then there was good marketing and again the good wife solicited
among her city friends to find private customers for the surplus butter.
Failing in that we had to try and work it off at the grocery store and
take trade In exchange. I have been to the city of La Crosse, 12 miles,
with butter and had to bring it home again because I could not get an
offer for it. Good butter too, I knew that because my wife made it.
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