930 INew Yoek State Dairymen's Association 



fellows if thev are fooling people with skimmed cheese as well as 

 with oleomargarine. 1 seldom buy washed curd cheese, but this 

 fall I ship})C(l a })articubir customer fifty boxes, lie is a big re- 

 tailer and cuts them. Shortly he ordered fifty more, and said: 

 " 1 don't want any more like the kind you sent. I want the state 

 brand and 1 will not accept an}' more such cheese at any price." 

 The makers in this country are to blame for poor milk, ^'ow if 

 Mr. Maker, when he gets a poor batch of milk, will send it back it 

 will soon be stopped. The trouble is, the fellow that owms the 

 factory two or three miles away will take it in. You ought to 

 stand right up, and when your neighbor sends back milk say that 

 it is not good enough for you either. That is my theory. Fur- 

 thermore, many cheesmakers do not live up to the law in putting 

 the state brand on cheese ; sometimes the state brand is on the top, 

 sometimes on the side, with nothing on the outside of the box. 

 Now we have got to get numbers and put on all those cheese, and 

 that is a lot of work. ^Makers are careless about those little things. 

 I claim cheesemakers should brand in accordance with the law. 



Prof. McKay : I was a little bit surprised at the discussion 

 here to-day on skimmed cheese and water-soaked cheese. With the 

 present agitation about the high cost of living we have a duty of 

 6 cents a pound on cheese coming into the country. Tf for some 

 reason the present administration should cut that duty our mar- 

 kets would be swamped with Canadian cheese. The cheese we 

 get in the west are exceedingly poor. In Chicago, in particular, 

 it is quite a common thing to get a cheese from which the moisture 

 evaporates when cut, leaving it like a piece of bone. Another 

 fault I find with your cheese is that it is sour, pasty, weak in 

 body. That tendency to incorporate water is a bad one. In Xew 

 England they eat cheese as a food. Rightly made it is one of 

 the most balanced foods we have, and I think every effort should 

 be made to make the very best cheese we can. Get rid of the 

 loose moisture ; be careful about breaking up the curds and giving 

 that hard texture Avliich is not desirable. T operated a factory 

 at one time. I think using the Eabcock test encourages the farmers 

 to keep better cows, and it is not the right principle to expect a 

 man with a Jersey or Guernsey to sell his milk against the Hoi- 



