Thirty-sixth Annual Convention 927 



the first place, we are delivering it in big cans ; they are just 

 as bad as they can be. The milk does not have the necessary 

 care. 



Voice: We must try to make a soft cheese that will compete 

 with those fellows who are making the washed curd. 



Dean Cook: The competition is all right. What we want is 

 the same sort of material that your competitor demands and that 

 you do not get, — clean milk. AVe do not get it. You have 

 competition on one side that you never will get rid of, and then 

 on the other side the material to work into cheese is not equal 

 to that which your competitors are buying; which is unjust for 

 you and me. 



Mr. Lang : Do you at any time get milk that has not been 

 skimmed a little at home before it is brought to the factory? 

 Would it not be a good idea for the Commissioner of Agriculture 

 to have linen posters printed, calling the attention of the farmer 

 to the fact that every time he takes a cup of cream he is robbing 

 someone. He is not entitled to a spoonful of that cream, but 

 thinks it is his right; — and sometimes it is two or three cupfuls. 

 I would suggest that the association go on record as in favor of 

 the Commissioner having that short clause in the law and having 

 it posted on every factory in the state. 



Mr. E. r. Burke : I think if the dairyman would use a 

 Babcock test it would help him to a considerable extent. 



Chairman Fisk : This brings up another question, the use 

 of the Babcock test in the cheese factory, because milk is of 

 different qualities. Some patrons furnish rich milk and some 

 poor. Ought we not to buy the milk on quality basis and is not 

 fat the determining factor with regard to cheese-producing 

 qualities ? It also seems to me that the cheese industry at the 

 present time is in a very dangerous position, ^ot long ago Mr. 

 W. W. Hall told me that a few years back we had a very good 

 export trade in cheese. We thought then that we could fool the 

 Englishman by putting in other fats for butter fat, making a 

 filled cheese. We lost our export trade in cheese simply because 

 the Englishman would not buy those substitutes. ISTow we have 

 a demand for home-trade cheese to be consumed in this country. 

 I believe that the consumption of cheese in IN^ew York is going 

 to increase in view of the high prices of meat, and cheese is 



