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24 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
of English Chistim. It seems to me that any candid man will say, in view 
of this state of things, that a reform in this matter is absolutely necessary. 
And here it may be well to refer to the variation in the price of cheese 
in our own market daring the present year. In the early part of the year, 
say from January 7 th to March, cheese was worth in this market about 
thirteen cents per pound; on the 10th of July it was sold at seven cents; 
on the 30th of October cheese sold at twelve to twelve and one-fourth cents 
per pound. 
This shows a reduction from early spring to July 10th,of almost forty- 
six per cent., and an advance from July 10th to October 30th, of about 
seventy-five per cent. What a strange contrast is this with the stability o 
the English market for their best quality of cheese. 
I think there are but few men who would be willing to engage or long 
continue in a business subject to such fearful fluctuation in prices.. 
If now, we inquire into the reason for the difference in the price of the 
best English and American cheese in the London market, we shall find that 
it is not in the component parts of the cheese, for an analysis made of the 
best Cheddar cheese, six months old, showed thirty-four per cent, of water, 
a little more than thirty-three per cent of butter, and twenty-eight per cent, 
of casin, while the best American had twenty-seven per cent, of water, 
thirty-five and one-half per cent, of butter, and twenty-six per cent of casin. 
It will be seen that the percentages stated do not amount to the who e 
number of parts, but Mr. Willard, from whom I have the statement, says 
that American cheese has two and one-half per cent, more butter and seven 
per cent, of water less than the English Cheddar, thus indicating that the 
seven per cent, of mixture in the English Cheddar in excess of that in the 
American, is made to take the place of butter, producing a more palatable 
and desirable cheese, and one that will sell for more money in the Enghs i 
market than the American. 
Mr. Willard farther states that when he was in London, in 1866, that 
Prof. Voelcku showed him a cheese from Norway, which appeared to be 
exceedingly rich in butter; the casin was completely broken down, and 
was so mellow and plastic as to be easily spread with a knife, like butter 
It was sweet and clear-flavored, and he was greatly surprised when informed 
that on analysis this cheese contained scarcely any butter in its composition- 
From what has been said it will be seen that the difficulty does not he 
in the component parts of the cheese, for Mr. Willard says if the Cheddar 
dairymen of Somertshire, by skimming the night’s milk and adding to it the 
mornin-’s milk, can make a cheese that will sell at from twenty to thirty 
