(JO -OPERATIVE CREAMERIES. 383 



Mrs. McCallum : I have found cheese making far more profitable than 

 Isutter making. I sent away this week 430 pounds of cheese, worth $57.50, 

 ® 12-^ cents per pound. We can make 2^ pounds to 3 pounds of cheese to 

 one pound of butter the year around, and it averages 11 cents per pound. 



Mrs. Hall : I wish we might, at this institute, learn something about 

 making cheese. I tried it once and the result was more like a grindstone 

 than like cheese. Small farmers cannot make cheese to as good advantage 

 as they can butter. 



Chairman Jewell : In New York they used to make enough cheese from 

 a cow in one year to pay for her. 



Mr. MaComber: Why does butter so often refuse to come ? 



Mr. Butler : The trouble is in the temperature. When the butter refuses 

 to come, set your cream on the reservoir, back of the stove, and after it is 

 warmed a little, it will come readily. 



Mr. MaOomber : I am always careful about the temperature, keeping it at 

 62 degrees. 



Mrs. Hall : Salting the cows will help it. Sometimes a handful of salt 

 put in the churn will help it. 



Mr. MaComber : I salt my cows well and feed them grain, and all to no 

 purpose. Sometimes the butter comes in fifteen minutes, and sometimes in 

 three hours. 



Lewis Reinoldt: I would be glad to have a creamery established near 

 "US for the sake of lessening the burdens which our wives have to carry, even 

 if there were nothing else to be said in their favor. Farmers' wives have to 

 work too hard and the care of the milk of the farm is a heavy addition to 

 their burdens. I would be willing to take ray milk several miles rather than 

 have its care fall on the women at home. I would keep twenty cows for a 

 creamery. 



Mr, L. L. McCallum : I cannot afford to send my milk to a cheese factory 

 as I need it for my young cattle, as it enables me to raise them in good shape, 

 keep my farm up and in condition for mixed farming. 



Prof. Johnson : What difference in value would you make between whejr 

 and skim milk? 



Mr. McCallum : The skim milk is much the best, though with meal and 

 whey you caii raise good calves : 



Mr. Hilton : Don't creameries generally leave the skim milk for the 

 farmer? 



Prof. Johnson : Usually. 



Mr. Kingsford : I have known of a creamery that did not return the milk. 

 They made skim milk cheese. I prefer creameries to cheese making. 



Mr. Reinoldt: At Sparta there is a successful cheese factory, and Mr. 

 Murray, the manager, says that farmers now keep 20 cows where they used 

 to keep three or four. 



Mr. Neil McCallum: I have no experience with cheese, but would favor 

 creameries for the sake of uniformity in quality and consequent price of the 

 butter. 



Chairman Jewell : How is it, Mrs. McCallum, can the creameries beat you 

 making Ijutter? 



Mrs. Neil McCallum: I think creameries can beat us in uniformity of 

 product as Mr. McC. says, I make good butter but can get no better price 

 for it than others who make poor butter. 



