244 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



WHY DON'T WE MAKE MOKE FULL CREAM CHEESE 



IN n^LINOIS. 



S. V. SOVERHILL, TISKILWA. 



Shall I say because it pays better to make butter, or has 

 it paid better to make butter and filled or skim milk cheese? 

 Has there been more money in it for the owners of the factory 

 to make butter than full cream cheese or is it more profitable 

 for the dairyman who furnishes the milk to make the butter 

 than the full cream cheese? 



Full cream cheese of good quality is in demand all the 

 time and if there had been no filled cheese made to spoil 

 people's appetite for cheese, there would have been twice the 

 demand there is at present at home and abroad. 



We were all too eager to get the mighty dollar there 

 seemed to be in the filled cheese business, but when too late 

 we discovered w^e had killed the goose that laid the golden 



I have asked the question many times at our Associations, 

 What cows were paying patrons of creameries a piece for the 

 season? Some could tell me what they got for the last 

 month's milk, but what their cows average for the year I 

 never could find out, so as to judge if it paid better than 

 making cheese. 



Now what we want to get at is w^hich will pay best to 

 make butter or cheese of the best we can make. I have been 

 a patron of our factory for twenty-six years, keeping on an 

 average of about thirty cows, raising some calves and feeding 

 all off of what I raise on the farm mostly. 



I buy some bran, a little oil meal, get some grain ground, 

 but when it is cheap as it now, it don't pay to get it ground, 

 so I feed corn, oats and a little bran, let the shoats clean up 

 the waste. I never have fed as well as I ought to make the 

 most from my cows — am satisfied; will give a few figures of 

 gross receipts: 



