18 
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
70 to 80 degrees till it is thirty days old. After that heat becomes an injury 
to them and they begin to degenerate if kept in such a degree of tem¬ 
perature. Various plans have been suggested to stay the process of fer¬ 
mentation by the action of heat, so that cheese could be kept for a length ol 
time for a better market, such as keeping them in a hermetically sealed case, 
which, if it was not too expensive, might be successful. Another plan, with 
a better prospect of success, has been tried the past summer, which is to 
keep them in a cold room or refrigerator, after being sufficiently cured. By 
this process fermentation is suspended, and they may be kept for months 
without getting sharp. This plan has not been sufficiently tested to enable 
me to recommend it for a general practice, but the plan has been paitially 
successful the past season, and will be more thoroughly tested the coming 
season. 
Win. Panton thought the cost of production was the underlying principle, 
and believed that there was as much profit in summer as in winter dairying. 
When dairymen have to pay $28 or $30 per ton for meal, as is the case this 
winter, they must have more for their milk. 
Lewis Steward, of Plano, wanted to know what was done with the cheese 
that was made in summer and kept over until winter. 
Dr. Stone said as a general thing the English were fond of this kind of 
cheese, which was known in the market as sharp cheese, but now 
England was overstocked with it. 
R. W. Stewart, of McHenry, said he never heard of a dealer inquiring at 
a factory for old sharp cheese. ^ 
The question was further discussed by W. F. Osgood, of Kane; II. W. 
Mead, of McHenry, and Judge Wilcox, of Elgin. 
The meeting then adjourned to 7 o’clock p. m. 
EVENING SESSION. 
On assembling in the evening the above question was taken up and fully 
discussed. Some of the gentlemen thought the manufacture of cheese had 
much to do with the low prices. 
M. N. Turner, of Burlington, Iowa, said he was a cheese maker and used 
the Cheddar process and always had good cheese. 
Judge Wilcox thought if the price of milk could be regulated the price ol 
cheese could also be regulated. 
I. Boise, of Marengo, was in favor of winter dairying, and said he could 
more easily make $100 from a winter cow than a man could $60 from a 
summer cow. At present he was milking 102 cows and received about 2,735 
pounds of milk per day,—nearly 27 pounds per cow. 
R. W. Stewart found trouble with milk when cows drank stagnant water. 
Good, pure water for cows would produce good milk. s 
E. C. Kincaid moved that a committee of three be appointed to receive 
