34 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
his skimmed cheese on hand yet; conld tell skimmed cheese 
in the dark, by the feeling; was compelled to skim or lose his 
natrons as other factories were pursuing the same practice, 
dealers would buy it, and so they made it; each factory^ma e 
a little more for fear his neighbor would make a l l® 
Makers should brand their cheese as to quality, whether fu 
cream, skimmed, or partly-skimmed; could see no other 
T Tr. McLean did not believe it the best policy to pursue; 
might pay now, but in the end it would not prove satisfactory 
Dr Tefet did not fear the full-skimmed cheese; it was the 
partly skimmed to be feared, as the buyers would buy it for 
wliat'it was and sell it for full-cream cheese, thereby reducing 
the standard of our cheese; the practice would certain^ r 
our market; he believed the best remedy was to slum 
death, so that no one would be deceived by it. 
Dr Stone thought branding would not save us, as the 
brands could be so easily erased, removed, or avoided. 
G. E. Morrow thought resolving would not remedy 
evil; could see no direct remedy; thought partly- skimmed th, 
™Dr TEFiTsaid cheese loses, in curing, much of its flavor. 
American, as compared with English cheese loses m wa er 
about five per cent, more than Cheddar, 
loses in cream about three per cent, more than Am _ 
English cheese retaining more water, is therefore richer a 
m JudoeWilcon thought it difficult to palm off a skimmed 
for a full-cream cheese, but the best way was the fan way, 
Illinois made as good cheese as New York ^ 
sell for as much; this evil could not oe remedied as 1 g 
skimming was done; if skimmed at all, it is a fraud; tioug 
this Association could, in a measure, remedy the evil by res¬ 
olution, squarely placing itself against the practice 
p it reward said the practice was for all the factones, 
