2L2 ILLINOIS DAIRYMEN'S ASSOCIATION. 



it in a cheese factory; but after they have worked there two or 

 three months they find out that there is considerable work in a 

 cheese factory, if they do the work as it should be done. 



I think the first thing that a young man wants to find out 

 when he starts out to be a cheesemaker is to see if he likes the 

 business, for, if he doesn't, he will never make a successful 

 cheesemaker, for I think there are some men that could work in 

 a factory all their lives and then not make a successful cheese- 

 maker. Some will ask, "Why?" I will say because they are 

 not adapted to that kind of business and they had better try 

 something that is more suited to them. 



The next thing for a cheesemaker to look after is a factory 

 where there is good drainage, for there are some of his patrons 

 who will not take their share of whey and then it is left in the 

 whey-tank to get sour. Then the tank will get full and it is 

 very apt to run back to the factory, and he will soon have a bad 

 mess of it ; then the patrons will say, " What a bad smell there 

 is around the factory," but they are the ones to blame for it, and 

 they should not blame the cheesemaker, but take their whey home 

 as it belongs to them, even if they have to pour it on the ground 

 after they get home . 



The cheesemaker should keep his factory in good, clean 

 condition at all times, so that the patrons and their ladies may 

 come in at any time and not have to hold their noses and want 

 to gel out of there as soon as possible. 



Mow I want to say a few words about the taking in of the 

 milk. The cheesemaker must be very particular about it, and 

 then he will get in some that is not just right, for I claim that 

 a cheesemaker can take in milk that is affected and he cannot 

 detect it until he gets it heated up the last time, and then it 

 begins to show what it is and he has to do the best he can with 

 it. He will find that he has some gassy milk, and he is expected 

 to make good cheese out of it because he took it in. 



A great many patrons think that if a cheesemaker takes in 

 his milk that it is all right, when he knows that he has not done 



