ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 
34 
milk for cheese making. As to skimmed cheese, he bought 
some full-cream, took it home, his family would not touch 
it, but wanted some of that mild cheese—which means 
skimmed. There is no disputing the fact that it would 
often bring more in the market than full-cream. It is ready 
to eat as soon as made; not so with full-cream. The 
trouble is, the supply is too great; it is enormous, amount¬ 
ing to as much as one-half our national debt. Our Cana¬ 
dian neighbors come to Elgin, learn to make skimmed 
cheese, go home and make and ship to England $8,000,000 
worth, and have hardly begun yet. He here read from the 
Utica Herald as to number of cows, exportation etc. 
Scofield : Wanted to know the amount of skimmed 
cheese, in pounds, equal to the cheese which would satisfy 
an Englishman ? 
Collett : Thought, although cheap, it was in the 
end an expensive food, as it cost so much for medicine to 
work it off. 
Judge Wilcox: Took exception to some of the 
figures read by McLean, from the Utica Herald . They 
were preposterous and should never be given to the public. 
Dr. Tefft : Said those figures were made by J. H. 
Real, and should be received with great allowance. 
On motion topic No. 4 was passed, and 
Topic No 5—Was taken up. “ What per cent, depre¬ 
ciation is there in keeping up a dairy from all sources ? 
This eminently practical question seemed to stagger many 
of the dairymen present, as no sensible answer could be 
given, only by one who had kept his accounts exactly, and 
this is what few dairymen do. 
