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WISCONSIN DAIRYMEN S ASSOCIATION. 
Of the cow that the better he fed, and the more he promoted the comfort of
his cows the better it paid. 
Mr. Smith renrted that he was satisfied that high feeding paid well. 
His 50 cows netted him $58 per cow, the last season. He was satisfied 
that if he had paid out $150 more for feed, it would have brought him in
at least $500. His cows averaged 446 lbs. of cheese.  He recommended 
wheat bran and ground oats and peas as a feed. lie was strongly in favor
of feeding all summer. A little meal or bran given each day will bring 
rich returns. It is worth all this kind of feed costs in making the cow con-
tented. He never had to drive his cows up at night. The anticipation of 
their feed brought them to the yard every night. 
Mr. Hawen endorsed this plan. He usually allowed his cows two pounds 
of meal and whey steamed together each day. Thought the cows would do 
much better on a mixed feed of grass and meal, or bran. Another advan- 
tage was that the cows were brought into the winter in a strong, hearty,
condition and would do much better the next season. The example of Mr. 
White of Kenosha was cited. Mr. White feeds 10 lbs. of extra feed each 
day to each cow and has reported for a number of years over 600 lbs. of 
cheese to the cow in a dairy of 75. Mr. Haszen had some Ayrshire heif- 
ers which had yielded 20 per cent of cream. 
Mr. Morrow gave an account of the manner in which BoJ 8 & Son of 
Marengo, Ill. managed their dairy of 136 cows.  They feed  the extent 
of $42 extra feed to each cow, besides pasturage. They feed %o every cow
etch day 10 lbs. of ground oats and corn, 1 lb. of oil cae lnd as much 
hay as the cow will eat. The cows yielded one pound of butter from 23j 
lbs. of milk. Mr. Seward, a neighbor of Bois & Son is also a noted dairy-
man. His receipts from his cows had exceeded $80 apiece. Bois & Son 
receive over $100 per cow by crediting to the milk one-third of the pork
raised. Topic five: 
"'THR BEST METHOD OF CONSTRUCTING CURING ROOMS FOR CHEESE 
FACTORIES." 
The discussion of the above topic was an important one, and was evi- 
dently so considered by the convention. 
H. F. Dousman gave a description of his factory. The building was 
three stories and 30x40 and cost $8,500. Blinds were on all the windows.
The walls were built with two hollow spaces. He strove to keep the tem- 
perature at about 700. He closed the blinds in the day time and left 
them open at night. He considered the use of blinds of the greatest im- 
portance, as it is well known a darkened room will keep much cooler than
Ia lighted one. 
Mr, J. R. Pickett said he had often wondered why cheese made from