20 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



The cheese business ought to look up now. We have se- 

 cured the honest sale of ^'filled" cheese. Manufacturers and 

 wholesalers but seldom sold them fraudulently; it was the re- 

 tailer who did the dirty work and got the main profit. 



Up to July, 1897, only five factories had taken license, 

 and they all let them expire presumably to renew them in th(j 

 fall, when its manufacture is more profitable. Only one re- 

 tailer took out license in Chicago, showing that the bulk was 

 for export. 



There is no reason why we should not make as good full 

 cream cheese as any State, though the handicap of an evil 

 reputation will remain for years to come. 



The skim cheese make has, of course, been increased, 

 and cheese from milk with one to one and a half pounds of 

 butter fat, is taking the place of the filled cheese and is neariy 

 as detrimental to the cheese consumption, as it is being 

 palmed off by retailers as full cream. 



Only by making an honest, slow curing, full cream cheese, 

 from clean milk, can w^e hope to Increase the cheese consump- 

 tion and sales. 



PRIVATE DAIRYING. 



A large quantity of milk is yet made up in private dairies, 

 notably in the central part of the State, where dairying is 

 looked upon as a side issue, like the poultry. 



While the creameries ought to be able to help them- 

 selves in the race for improved methods, the private dairy- 

 men and milk producers need some help, and it may be well 

 for our Association to consider the best means. The use of 

 hand separators is gaining ground steadily. 



DAIRY EDUCATION. 



It is to be regretted that the State of Illinois is so far 

 behind her sister states in the facilities for Dairy Education, 

 and hardly boasts an apology for a dairy school. 



Much as a good dairy school is needed, however, it may 

 be a question whether more practical good cannot be don«j 



