ye ILLINOIS DAIRYMEN'S ASSOCIATION. 



that same story was told thirty years ago and still cheese is worth more 

 today than it was then, and a greater demand for it. 

 As I said before, I have made over 90,000 pounds of cheese this season 

 and there are four other factories within a radius of seventeen miles that 

 have made equally as much. I think there has not been one cheese sent 

 to the Chicago market. 



I have heard a number of traveling men say that whenever Illinois 

 cheese, or Wisconsin cheese has been introduced, they can't sell the New 

 York cheese. 



A great more might be said on this subject, but I will not weary you 

 longer. 



DISCUSSION. 



Mr. Gurler. — Did I understand you that those figures were for the 

 entire season or for eight months. 

 A. — Eight months. 

 Q. — How did they raise those calves to estimate them at such a 



price 



A. — Some sold them when they were two or three days old. 



Q. — I understand you in that paper that there was a difference in 

 milk. For instance, a cheesemaker coming here from New York, used 

 to making cheese in New York, and this milk worked differently, and he 

 did not get as good results? 



A. — No sir, he can't. 



Q.— He can't? 



A. — There is more gas in milk in this state than there is in the milk 

 of that state, and the water is different. 



Mr. Newman.— I noticed in the first part of your paper, you give per 

 cow earning about $30.00. 



A.— $33.00. 



—These figures you gave us were the best patrons? 

 —No, not the best; I just took a few of them. 

 — Didn't they all average over $50,00 a cow? 

 —One $43.00. 



