1 8 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



In regard to boxing cheese, he would say that a cheese 

 should not be boxed before it was cured. It stops curing 

 as soon as boxed. There was a great deal said about salt- 

 ing cheese properly. Skim cheese required more salting 

 than cream. You often find green spots in cheese — the 

 result of poor salting. Get good salt and work it in well 

 and you will find no trouble in preserving your cheese. Get 

 good milk, make good cheese and put it on the market, and 

 you will never be troubled with low prices. 



R. M. Patrick : Said he would take the ground that 

 the manufacture of skim cheese had much to do with the 

 decrease in prices. Statistics relative to the consumption 

 of cheese in this country and England, proved, conclu- 

 sively he thought, that if we made a good quahty of cheese 

 our home consumption would be greatly increased. Our 

 average consumption is four pounds per individual. In 

 England the average is fourteen pounds. If we could get 

 to where our average consumption was as great as this, we 

 would consume more than we could manufacture in this 

 country. He believed that if we would make good cheese 

 our home consumption would be increased lOO per cent. 

 He would take issue with Mr. Baltz on the subject of the 

 manufacture of cheese. A little skimming does not injure 

 cheese ; but it is impossible to make good cheese out of 

 milk skimmed too much. It is true, there is a demand for 

 skim cheese. In the south, for instance, there is a demand 

 for skim cheese, because the cream will not keep in a warm 

 climate. 



J. R. McLean : Thought Baltz carried the matter too 

 far. Didn't think that herbs, such as found in our pastures, 

 would hurt cheese at this time of the year or at any other. 

 He had seen some very good skim cheese, and some very 



