ILLINOIS STATE DAIRYMEN S ASSOCIATION. 



II 



whole lands of the country is given at fifteen dollars and four cents 

 per acre ! Now the question is, can English dairymen afford to pay 

 the above rental price of land and continue in the dairy business, so 

 long as we are allowed to put our dairy goods upon their market for 

 only about one cent per pound additional cost to their value in our 

 markets ? We anticipate the answer that may be made right here 

 that our cheese is not as good as their home manufactured. We can 

 but admit the fact — for it is without doubt a fact — that within the 

 last two or three years we have sent them much poor butter and 

 cheese. 



It is also a fact that we have sent them much that will compare 

 favorably with their home make or other importations. In verifica- 

 tion of this statement as to the richness of our own cheese, compared 

 with other brands found in the English market, you will please 

 allow us to give an analysis of some six different brands of cheese 

 reported in the Encyclopaedia Britannica, a work of English produc- 

 tion, which should be perfectly reliable in statistics and facts given 

 so far as that country is concerned. Therefore we quote from it the 

 following : 



ANALYSIS. 



Stilton (Supposed to be night's cream to 

 morning's milk) 



Double Gloucester 



Cheddar, full cream 



American full cream 



Parmesan (Skimmed) 



Neufchatel (Reported wholly cream 

 cheese 



Water. 



20.27 

 33-41 

 30.32 

 27.29 

 27.56 

 36.58 



Caseine. 



33-45 

 27-75 

 28.18 

 25.87 

 44.08 

 8.00 



Fat. 



43.90 

 32.69 



35-53 

 35-41 

 15-95 

 40.71 



Milk 

 Sugar. 



2.23 

 1.66 

 6.21 

 6.69 

 15.80 



Asht. 

 Salt. 



2.20 

 392 

 4-31 

 5.22 

 5-72 

 0.51 



It is much to be regretted that the different markets which we 

 select to place our butter require so much difference in make. Butter 

 sailed for American consumption would hardly be tolerated in the 

 English market. 



Cheese made for the Southern trade requires to be flat or thin, 

 while a flat cheese is not wanted in the English market. Therefore 

 our dairymen are required to make a different sample of each of 

 these staples to suit the market for which it is destined, and if a sur- 

 plus on one of these markets the other may take it but very reluc- 

 tantly, if at all. 



