STATE DAIRY ASSOCIATION. 597 



Mr. Willey: I would like to ask when a cheese reaches the best stage 

 to eat under normal conditions V 



Professor McKay: That will depend somewhat on the manner of mak- 

 ing the cheese. If you make a cheese full of moisture and the curd is soft, 

 a cheese of that kind can probably be eaten at its best in about four weeks. 

 It is customary to use less salt in the spring and then the cheese will 

 retain more moisture in the curd, and a cheese of that kind will be ready to 

 iise in about four weeks. After it is ripe, it is like a harvest apple— it soon 

 perishes. 



BANQUET. 



At 6:30 o'clock about seventy members and friends sat down to the 

 first Indiana Dairy Association banquet. Prof. Severance Burrage, of 

 Purdue University, acted as toastmastei-. A number of those present 

 responded in entertaining remarks to the toasts proposed. This part of 

 the program was cut short by the arrival of time for adjournment to 

 the evening ijrogram. 



THURSDAY EVENING. 



January 22, IfXhS. 1:?,() o'clock. 

 Music by Purdue llnivcrsity I'.aiid. 



GETTING MILK TO THE FACTORY. 



F. G. SALISBURY, ORLAND. 



Mr. Chairman, Ladies and Gentlemen: I have no paper prepared. 

 About three weeks ago I started for the Legislature, and I want to say to 

 you that I Avent there with about as much experience in that kind of 

 work as I came here to speak before an audience, so I will ask you to 

 pardon me. I hope to get something out of this myself, and if I can impart 

 any points to my friends I will be glad to do so. 



First, I will explain to you where I live. I suppose the red spots on 

 that map indicate the creameries in the State, and there is a red spot in 

 the upper right-hand square, and of that creamery I have been the man- 

 ager for a little better than a year and a half. Our traveling men come 



