ILLINOIS STATE DAIRYMEN S ASSOCIATION. 1/ 



cheap, and these try and palm it off on their famiHes for 

 good cheese until they are sick of all kinds of cheese. His 

 idea in regard to making skim cheese was that we should 

 make a grade that would be beneficial to both the retailer 

 and the consumer ; then the trade would not be injured. 

 Some skim their cheese on all sides, and then skim it in 

 the middle. Of course such stuff will hurt the trade ; it 

 will always do it. He thought it would be well to discuss 

 this matter pretty thoroughly. In some sections, skim 

 cheese can be made to advantage ; in others, it cannot. 

 Those manufacturing cheese should try and keep up the 

 grade. It should be kept up in order to increase our home 

 trade. Make cheese that people will eat and you will always 

 find sale for it. He had heard people complain that they 

 could not get cheese fit to eat from retailers. 



There was another thing he wished to speak about, 

 though it was foreign to the subject in discussion. He 

 thought farmers should be very careful, at that time of the 

 year when the weather was soft, and not let their cows out 

 on their meadows and pastures. There are always, in such 

 weather, little green spears, that sprout up and are eaten by 

 the cov/s, which lend their flavor to the cheese and butter. 

 If the butter is not salted as it should be, they can be easily 

 tasted. He had often detected these flavors in butter. They 

 have a tendency to spoil both butter and cheese, and one 

 eheese spoiled by them will do more harm to the market 

 than many good ones will do good. He would recommend 

 that in an open winter the cows be kept in the barnyard and 

 not let run on the meadows. 



He thought the milk-men should help the manufac- 

 turer in doing away with poor grades of cheese, by paying 

 him a good price for his work. 



