32 



ILLINOIS STATE DAIRYMENS ASSOCIATION. 



Cheese 



S. G. SOVERHILL, TISKILWA. 



Things have changed some siuce our last meeting. We feel a little 

 more encouraged to stay by the old cow. Last year our President asked 

 the question, "What are we going to do; shall we slick right to it and 

 try and produce milk cheaper, or shall we change, and go to something 

 else?" 



And if we do change, please tell me what we will change to to bet- 

 ter ourselves? We might have changed to raising broom corn, as W9 

 can see now, and come out all vight, if we know how to do it as it should 

 be done, but it takes time and study to make a success of most anything. 

 And isn't this a good lesson for us all, that when we start into a business 

 and stay by it, not getting easily discouraged, the change is sure to 

 come, "it is always darkest j'lst before it is light." The old saying 

 goes and often comes true. 



This has been one of the most successful years for cheese business 

 we have had for ten years. The demand was such that we could not fill 

 all our orders. Prices were good and continue good at the present, and 

 the future seems to be encouraging. 



If our laws can be enforced by having men of stamina behind them 

 that means business and stand up for honesty, I don't care how much 

 butterine or filled cheese is sold or made. If the purchaser gets what he 

 calls for and really wants that kind let him have it. 



Professor Davenport said last year at Princeton that the kind of beef 

 we were fed on was old cov/s witli the ribs pounded until they were 

 sore, with a milk stool. Now I think that kind of business is about 

 played out. We are kind of hugging the old cow and coaxing her with 

 extra feed to give a good mess of milk. We have learned it does not: 

 pay to pound, or even scold, cows. Handle them kindly and they are 

 sure to be gentle. W^hen old cows are worth from twenty to fifty 



