ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 245 



1894. 



April 



May 



June 



Cows No. 



20 



26 



28 



28.... 



30 



29 



.. .. 29 



.... 30 



. . . 30 



Cheese. Price. 

 1 632 @ 10c 





. . $162 20 



3,313 @ 10c. 





231 30 



1 808 @ 9c 





162 72 



July 



A'u°'ust 



1,781 @ 10c 





178 10 



1,722 @ 10c 



1,917 @ 10c 



1 838 @ 10c 





172 20 



September 



Opf.nbpir 





192 60 



. ; 183 80 



November 



F)pcpm hp r 



1,312 @ 10c .. 



1 063 @ 10c 





131 20 



106 20 



Total 



Each 







$1,518 12 



.... $50 60 



1887. 



April 



May 



June 



Cows No. 

 . ... 23 



Cheese. Price. 

 948 (Si 121/20.. 





$118 50 



26 



. . 25 



26 



27 



24 



24 



24 



1,767 @ 81/20. . 



1,658 (§i 81/3O... 



1,268 @ 10c ... 



1,165 @ W-Ac... 



1, 436 @. 12c 



150 19 





140 93 



July 



August 



September, 



126 80 



133 97 



171 12 



1,427 (r^ lie ... 





158 97 





8";!4 @ lie 





93 28 









$1,061 75 

 154 70 



Butter sold.. 









107 60 



Whey fed to h 

 Total 









300 00 









$1,654 05 



Cheese makin 



o- 







. . . $157 60 





" 







, . . 65 32 





5ing calves. 

 Cows. 



... 24 



. .. 26 



...24 



... 24 



... 20 



.. 18 



. .. 30 



... 14 



... 8 







— 232 92 



1,431 13 



Each 



47 70 



Four cows rais 

 1896. 



April 



May 



June 



July 



August 



September 



October 



November 



Cheese. Price. 



1,267 @ 10c 



1,615 ® 81/2C 



I,3.i3 @ 8c 



1.306 (0). SHc 



1,173 @ 8Vic 



1,30 { @ 9c 



. .. 1,441 @ 9 • 



873 (a 10c •. 



. . . . 495 (2l 10c 



...$126 70 

 . . . 137 38 

 ... 113 22 

 ... 96 48 

 ... 99 71 

 . . . 108 27 

 ... 129 69 

 . . . 87 30 

 ... 49 50 



Sold 4. 



Four new milks. 



Sold 6. 



Total 



10,605 lbs. 



f948 15 





Fed no extra feed from May 1st to October. Then some 

 pumpkins and turnips fed in the barn twice a day. Now, if 

 butter makers are getting more money from their cow^s than we 

 cheese makers on the same feed, that settles the Question. One 

 reason there is not more full cream cheese made, there is so 

 much cheese made that is not fit to eat that there is not the 

 demand for cheese. And w^hy? Because there isn't enough 

 of it that tastes good. There isn't any use trying to build up 

 markets for such products except by tickling the palates of 

 consumers. It must be good and the reason must be ap- 

 parent. Why skim filled and all poor cheese, from what- 

 ever cause, tends to check the consumption. There is one 

 great difference between butter and cheese, so far as de- 

 mand is concerned. Butter is considered by nearly every ony 



