I 



i_IIRTY-SlXTH ANNUAL CONVENTION. 229 



is a mistake. The milk should be aerated, cooled properly when 

 the weather is cold just as it should be when it is hot. 



The matter of cleanliness is of great importance if the pat- 

 ron desires the best results produced at the factory. The cheese 

 maker can not remedy the milk after it gets to him if it is allowed 

 to become tainted at the dairy yard. Many patrons are so care- 

 less with their milk; they do not even strain it, feeling that the 

 straining process it passes through at the factory will be suffi- 

 cient. When milk is left over night it should certainly be left 

 in as clean condition as possible. Milk should never be left 

 where it will come in contact with odors from the barn or the 

 dairy yard. 



I will give you the amount of milk from one of the patrons 

 for nine months, as I am no advocate of winter cheese making. 



I received 37,957 milk average test 3.72-100 and the aver- 

 age amount of cheese from a pound of butter fat was 2.70-100, 

 making 3,782 pounds of cheese, and the average price received 

 14 1-3 cents per pound, making $542.08. Now, the question 

 will be asked, how do they market their cheese? Well, they 

 bring their milk to the factory and it is weighed in and then 

 conducted to the vat and made up into cheese ; then the fifteenth 

 of every month the dividend is made out and the patrons get 

 their tickets showing how much they have and they take that to 

 the store where they sold their cheese and get their money, as 

 they make their contract in the spring at some of these stores 

 at i^ a cent less than the Chicago market on the first fifteenth 

 of every month. So in that way the patrons don't have any- 

 thing to do with the cheese, as the merchant brings his boxes to 

 the factory and gets it. 



