ILLINOIS STATE DAIRYMEN'S ASSOCIATION. j^j 



(3) A central curing room or cold storage at some shipping point 

 could form part of the facilities of such concern, where cheese could 

 be held at will and from whence it could be shipped in good condition 

 md in lots of any size. 



That theoretically ideal plant, the combined factory, is worthy of 

 mention in connection with this problem. During the past two years, at 

 times, the prices of cheese were relatively higher than those of butter, 

 and it would appear as though an advantage were afforded if a factory 

 were equipped for the manufacture of both cheese or butter. 



A factory of this kind would necessitate the employment of either 

 two skilled men or one "combination" maker. The latter are exceed- 

 ingly rare, and if I were to employ such a man I should prefer one who 

 had mastered the cheesemaker's art first. Very few buttermakers have 

 the amount of patience necessary to make a skillful cheesemaker. 



In conclusion, I will prophesy that if the cheese industry of Illinois 

 grows, it will be a very slow growth. I base my predictions on the 

 history of dairying in Wisconsin, which shows that for the past ten years 

 cheesemaking has not encroached upon buttermaking. On the other 

 hand, in some sections creameries are crowding out cheese factories, and 

 it is conceded that the climate of Wisconsin is better adapted to cheese- 

 making than that of Illinois. 



DISCUSSION. 



Mr. Monrad: Do you recommend the combining of cheese factories 

 and creameries? 



A. No, I called it a theoretical idea. I have not seen it practiced 

 much. It is more theoretically ideal than it is practically ideal for the 

 reason that it cannot be applied everywhere, because the milk tbat is 

 used at creameries I don't believe would give satisfaction in cheesemak- 

 ing. 



Q. How about Canada. Don't they do it there? 



A. Yes sir; those farmers were first instructed to bring milk to 

 cheese factories. 



