ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 
29 
outdo its neighbor in declaring larger dividends than his brother faetorv 
man. 
The only way I can see to further the manufacture of good or full-cream 
cheese is to point out some way by which more money will come back into 
‘ e mllk Producer’s pocket for each gallon of milk he brings to the factory 
than he obtains by the manufacture of both butter and cheese from the same 
“i k - » unwise, in my estimation, to legislate in this matter. I contend 
that much better profit on milk can be made than by the unwise plan of 
skimming the milk and manufacturing butter and skim cheese. While it 
eaves some doubt as to the future success of the creamery system, I am free 
to state that the ruin of our cheese demand at home and abroad will be the 
result of this skimming, unless a different plan is adopted. If the cream¬ 
eries were confined to one or two factories, the fault might be overlooked • 
infest thfland will the' T" ° r ‘ W ?’ and “ 0t Until seven or thousand 
infest the land will the dairyman become wise to his own injury Where 
butter is made, that should be made alone. The sour milk can be used for 
sour-milk cheese, which is in good demand, at a fair profit To illustrate 
One hundred gallons of milk will produce 33* pounds of butter; 33* pounds' 
$ % Tommie wi f ty P °r dS S0Ur milk «*«*>.«* 12* cents,’ 
>7.50. total, $19.16. While I consider these figures as nearly correct 
as possible, there may be a wide difference in the richness of the 
iu-ee i WklCh Van f largely in different localities, and from the different 
h nu c° f C °w I Can n °t’ therefore, bind myself to come up to these figures 
1 cases, but the sour milk can be worked into cheese and sold at prices 
as given, and it is done at the present time; and if it can be done elsewhere 
it can be done here m Illinois. While it may not reach perfection the S 
yeai, it is possible to reach perfection. Each butter factory can have a 
cheese factory conducted with it at a very small expense. The room for 
“ » —•«!£ 
vvhich, at 13 cents per pound, is $13. It will produce besides fifteen pounds’ 
. hey c ‘ eese ’ which will sell at 12 cents—$1.80; total, $14.80 1 Whey 
cheese can be made at small expense in connection with a cheese factory 7 
and by careful management much more will be obtained from the milk than 
y making both butter and cheese from the same milk. To illustrate the 
latter: From one hundred gallons of milk eleven pounds of butt a t 
cents, $ 3.80 , sixty-seven pounds skim cheese, $8.04. Total, $11 89 Balance 
m favor of full-cream and whey cheese, $2.9!. Butter and s!ur milk cheese 
While there is a wide margin in favor of honesty and full-cream cheese 
here seems to be no necessity to run into creameries. Instead of gmsping’ 
01 a small gain, as seems now to be the case, I think it would be more sati¬ 
sfactory for the milk producers to adopt this more paying and more solid 
pkin We are obliged to import large quantities of cheese from Switzerland 
and Holland, for our American trade, which could as well be manufactured 
m our own country if the same care and attention were given “fferent 
departments of the dairy as they receive in those countries. ailte rent 
