248 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



don't want to attend to it, there is somebody else ready to buy 

 it. Our demand is such that most of the year we do not have 

 enough to fill the demand for retail customers. 



Mr. Hostetter: They take care of the cheese during the 

 thirty days. 



Mr. Soverhill: Yes, sir. 



Mr. Hostetter: Then you have to sell? 



Mr. Soverhill : If we are not crowded too much for room, 

 we do not. We are usually kept pretty middling close, prob- 

 ably two-thirds of the time. There isn't one-fourth of the 

 cheese in the factory thirty days after it is made. Our cum- 

 tomers take it from fifteen to thirty days old. 



Mr. Hostetter: Does the manager ever assume the sale 

 for the patron? 



Mr. Soverhill: No, sir. The best satisfaction is for each 

 man to handle his own cheese and do what he is a mind to. 

 We have had no trouble since we adopted that rule. 



A Member: How is the milk paid for? 



Mr. Soverhill: By the test. Every man's milk gets his 

 cheese according to the test. 



A Member: What does 3'our milk average? 



Mr. Soverhill: It ri^ns from 3.25 to 4.10. 



A Member: Have you ever estimated as to how much 

 butter you might make out it? 



Mr. Soverhill: No, sir; I have not. 



A Member: What was the average price of your cheese 

 last year? 



Mr. Soverhill: Not quite ten cents; a little over nine; 

 two months of the jesiv eight and a half. The man that owns 

 the factory makes cheese for the sixty or seventy patrons, and 

 takes care of it for thirty days. 



The Member: Does he box them? 



Mr. Soverhill: No; each furnishes his own boxes. This 

 year we have started in to go through the year; we have gen- 

 erally run about nine months. 



The Member: Isn't it a fact that milk that will make 

 one pound of butter will make three pounds of cheese and you 

 are getting thirty cents for three pounds of cheese and the 

 market price of butter is only eighteen or twenty cents? 



