542 BOARD OP AGRICULTUKE. 



or SO more of rennet than usual to the 1,000 pounds of milk. Cut it a little 

 finer than with normal milk, so as to expel the whey quicker. Draw off 

 the greater part of the whey as soon as you have it at the proper tempera- 

 ture, which you usually employ, and, if anything, two or three degrees 

 higher. Add at once several gallons of clean, warm water from 102 to 

 105 deg. to weaken the acid in the whey, so that you can get the proper 

 cook before too much acid comes on the curd, and by this time you can 

 have it pretty well under control. If it did not get too much the start of 

 you, you can get a fair cheese that will pass most of the time with some 

 of your trade. 



In regard to starters, I like Hansen's Lactic Ferment best; although 

 you can start sometimes with good fresh cow's milk. What you want is 

 plenty of lactic acid germs, with nothing else mixed up with them, so 

 that they Avill predominate over everything else. 



The worst germs we have to overcome are the gassy germs thi-ough 

 the summer. Another problem we have to contend with every spring, and 

 suppose we notice it more on account of oiu* location, and then making 

 cheese the year through, is when these factories that close down in the 

 early winter begin to start up in the spring. They have to find a cus- 

 tomer for their cheese, and cut the price 2 or 3 cents per pound under you. 

 They never bother us very much, except when the new cheese begins fo 

 start in the spring for about two months. They certainly can not realize 

 much for their milk. We have known of times when they would lay 

 their cheese down here in Indiana towns at 6l^ cents. Several times have 

 they offered oiu- customers forty-pound cheese at 7 cents, and we would be 

 trying to get 9 and 10 cents and cutting our price to do that. This is a 

 problem I would like to hear from some one in regard thereto. 



The President: Mr. Drischel, we will give you five or ten minutes on. 

 this subject before we adjourn. 



Mr. Drischel: There is nothing I cai'e to discuss there, Mr. President 

 that would be of importance to the audience here. 



The President: Does anybody wish to touch on any point in the paper? 

 We will simply hold that paper among the others for publication with- 

 out any discussion. Is there any unfinished business to come before this 

 convention ? 



Mr. Drischel: Mr. President, I move that a committee of two be ap- 

 pointed by you to confer with the State Board of Agriculture in reference 

 to an exhibit of dairy cattle and butter and cheese at the State Fair. I 

 think that is one of the most important factors that this Association ought 

 to encourage. 



Mr. Knox: I second that motion. 



