](5 ILLINOIS STATE DAIRYMENS ASSOCIATION. 
by receiving milk from the farm of one of his sons, which together with 
that of his own dairy he made into cheese at liis own dairy rooms. Here 
then was conceived this first great idea of cheese making by the associated 
or factory system, and the Yankee mind, which is not slow to profit by an 
idea advanced where it has good reason to believe that the mortal dollar is 
at the best end, took up the cue and carried forward the same to the present 
factory system. . , Q1Q 
The number of cheese factories in the United States m 18.0 was i,8io. 
the average amount of cheese made by each 83,347 pounds, aggregating 
109,435,229 pounds. Private dairies made, in 1870, 53,492,153 pounds of 
cheese. In 1875 private dairies will make but very little cheese, conse¬ 
quently it will require 3,263 cheese factories With a capacity of about 85,000 
pounds each to supply the demands for cheese in 1875, other things being 
equal. , 
Now, in taking a prospective view of this whole matter, we see no good 
reason’for believing that the price of dairy products will decline in 1S75 
from that paid for the last few years, unless it may be in consequence ot a 
change in currency to that of a specie basis, in which case cheese, m our 
opinion, would drop the amount of the exchange, which may be one or one 
and a-half cents per pound. We are fully confident that the supply wi 
not overreach the demand in sufficient quantity to require a reduction m 
the market price for the ensuing year. 
The next question for discussion was, 44 The Be3t Plan to Avoid the Low 
Prices which Usually Prevail for Butter and Cheese During the Summer 
Months.” The discussion was opened by Dr. It. It. Stone, of Elgin, in the 
following paper: 
ADDBESS BY DP. R. R. STONE. 
If any one knows how to avoid the low prices of butter and cheese which 
usually obtain during the hot summer months as compared with prices 
during balance of the year, he has got a fortune in that knowledge. In 
nearly all of our factories and dairies a larger flow of milk occurs during 
the months of June and July than any other seasons of the year, while the 
price netted is scarcely one-half as much per gallon as during the wintei 
months. The aggregate amount of this difference in all the factories and 
dairies, swells up to an immense sum and would be of great value if a 
portion only could be saved. Cheese during these months has usually inn 
down to ten and sometimes to seven or eight cents per pound, while during, 
the winter prices have been sixteen to eighteen cents pei pound. 
Many may think this difference could be easily remedied by holding the 
cheese made during the summer while prices are low till prices advance in 
the fall; but such a course is not practicable, for the reason that summer 
cheese can not well be kept till fall and sold at the price of fall cheese, 
from the fact that they lose their flavor by exposure to heat longei than 
