24 ILLINOIS STATE DAIEYMEN's ASSOCIATION. 



of English Chistim. It seems to me that any candid man will say, in view 

 of this state of things, that a reform in this matter is absolutely necessary. 



And here it may be well to refer to the variation in the price of cheese 

 in our own market during ihe present year. In the early part of the year, 

 say from January 7th to March, cheese was worth in this market about 

 thirteen cents per pound ; on the 10th of July it was sold at seven cents ; 

 on the 30tk of October cheese sold at twelve to twelve and one-fourth cents 

 per pound. 



This shows a reduction from early spring to July 10th, of almost forty- 

 six per cent., and an advance from July 10th to October 30th, of about 

 seventy-five per cent. What a strange contrast is this with the stability of 

 the English market for their best quality ot cheese. 



I think there are but few men who would be willing to engage or long 

 continue in a business subject to such fearful fluctuation in prices. 



If now, we inquire into the reason for the difference in the price of the 

 best English and American cheese in the London market, we shall find that 

 it is not in the component parts of the cheese, for an analysis made of the 

 best Cheddar cheese, six months old, showed thirty-four per cent, of water, 

 a little more than thirty-three per cent of butter, and twenty-eight per cent, 

 of casin, while •the best American had twenty-seven per cent, of water, 

 thirty-five and one-half per cent, of butter, and twenty-six per cent of casin. 

 It will be seen that the percentages stated do not amount to the whole^ 

 number of parts, but Mr. Willard, from whom I have the statement, «ays 

 that American cheese has two and one-half per cent, more butter and seven 

 per cent, of water less than the English Cheddar, thus indicating that the 

 seven per cent, of mixture in the English Cheddar in excess of that in the ' 

 American, is made to take the place of butter, producing a more palatable 

 and desirable cheese, and one that will sell for more money in the English 

 market than the American. 



Mr. Willard further states that when he was in London, in 1866, that 

 Prof. Voelcku showed him a cheese from Norway, which appeared to be 

 exceedingly rich in butter ; the casin was completely broken down, and 

 was so mellow and plastic as to be easily spread with a knife, like butter. 

 It was sweet and clear-flavored, and he was greatly surprised when informed 

 that on analysis this cheese contained scarcely any butter in its composition* 



From what has been said it will be seen that the difficulty does not lie 

 in the component parts of the cheese, for Mr. Willard says if the Cheddar 

 dairymen of Somertshire, by skimming the night's milk and adding to it the 

 morning's milk, can make a cheese that will sell at from twenty to thirty 



