30 
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
I h. Wanzer then read the following paper on “The Man¬ 
ufacture of Skimmed Cheese:” 
Gentlemen : In undertaking to discuss this question, we shall take the 
ground that great injury is feeing done to our dairy interest, and try to sug¬ 
gest a remedy, in hope that what I may say will tend to excite thought m 
the matter before us. Twelve years covers the most of our experience as 
dairymen in the West, and a great part of that time has been occupied m 
battling with difficulties incident to our soil, climate and water. A\ e were 
not Ion 0- in finding that different manipulations must be employed to bring 
about the same results that our Eastern brethren obtained, and to whom we 
have learned to look, in our infancy in the business, for counsel and advice, 
and not until we had worked out a system adapted to our peculiar Avants, 
did we meet with success. And just as we had begun the manufacture of 
^oods which met with favor in the markets of the world, we commenced 
robbino- 0 ur milk of that essential element for the manufacture of good 
cheese .^namely, the cream; and we are, to-day, skimming our milk to such 
an extent that already a cloud has been cast upon our title to being good 
cheese makers. We are checking consumption by sending out an article ot 
cheese unfit for human food; we are fast driving buyers from our markets, 
because they cannot rely upon our goods. Although they bargain for the 
genuine good cream cheese, they are sure to get a large amount of skimmec 
cheese mixed with the good. _ . « 
If these things be so, what must we do ? My answer would be, that where 
cheese is made, let it be full-cream, and where butter is made let there be no 
cheese made. But, of course, this plan will not work, unless it be profita¬ 
ble to do so, for the money is what we are after. I have visited creameries 
in the State of New York, located within six miles of each other, the one 
running butter and skimmed cheese, the other butter alone, feeding the sour 
skimmed milk to calves and swine. The factory which made no cheese paid 
the largest dividends; and I did not consider that they, in their way of feed¬ 
ing the skimmed milk, obtained the full benefit of it. The discoveiies there 
made confirmed my previous ideas, but not until the past summer have I 
been able to conduct experiments to settle in my own mind whether such a 
course would succeed in the West. I am now fully persuaded that there is 
more profit, and certainly more pleasure, in conducting our creameries with¬ 
out making cheese. With a view of finding out the value of skimmed milk 
fed to calves and hogs, I made the following experiments: On the 10th of 
November I took five calves, whose aggregate weight was 557 pounds; at the 
same time I put up five shoats, whose weight was 487 pounds. The calves 
drank in thirty days 420 gallons of skimmed milk; the hogs drank in the 
same time 480 gallons; the gain in hogs was 177 pounds, on calves 300pounds. 
Calling the hogs worth 6 cents per pound, it makes the milk worth 2-f cents 
per gallon. Calling the growth upon the calves 4 cents, it would make the 
value of the milk fed to the calves, 21 cents. With these and kindred exper¬ 
iments, I place the value of skim milk at 2i cents per gallon. 
With a view of ascertaining what the gain would be in butter, where the 
milk was allowed to set and sour, over what it would be if it was kept at 
