no ILLINOIS STATE DAIRYMEN S ASSOCIATION. 



Chemical tests show 4 pounds of butter in 100 pounds 

 of good milk ; but as there is some loss in churning, we 

 estimate that it will require an average of.at least 27 pounds 

 of milk to produce one pound of butter. 



From the department of agriculture report for 1877, p. 

 343, it appears that we make 1,000,000,000 pounds of butter 

 annually, requiring for its product 27,000,000,000 pounds of 

 milk. 



It requires an average of 9^ pounds of milk to produce 

 one pound of cheese. WillarcCs D. H., pp. ^2^, 5^5, ^26, 



527- 



The department of agriculture, in their report for 1877, 

 p. 343, place the annual product of cheese at 300,000,000 

 pounds, requiring for its production 2,950,000,000 pounds of 

 milk. The milk used in manufacturing butter and cheese 

 contains 1,272,875,000 pounds of milk sugar. From this 

 deduct for amount in the butter, 7,000,000, which leaves 

 1,265,875,000, run off annually in the buttermilk and whey. 



Fifth, Your committee further stated that, while it is 

 true that the dairy farmers feed their milch cows corn meal, 

 oat meal and bran in liberal quantities ; and while it is 

 admitted that this is the best food for producing a superior 

 quality of milk, the truth is that the cheese we produce 

 does not rank as good in quality or bring as high prices as 

 cheese produced in other countries, even while the analysis 

 shows them to be as rich in butter, and that, therefore, there 

 is no legitimate reason for that difference in quality. 



In view of these facts, your committee feel justified in 

 asking the legislature to appropriate a sum sufficient to 

 enable the Illinois State Dairymen's Association to establish 

 an experimental station for the purpose of ascertaining, by 

 actual tests, 



1st, How to improve the keeping quality of our cream- 

 ery butter, so that it may be transported, with its flavor 

 unimpaired, to the best markets of the world. 



2d, How we can improve the quality of our cheese, so 

 that it will sell at as high prices in the English markets as 

 cheese produced in other countries. 



3d, To ascertain the best method of saving the sugar 

 of milk which is now run off into the buttermilk and whey. 



In conducting such a station it seemed desirable to 

 ascertain, as far as practicable, the best and most reliable 



