ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
49 
proprietors of factories now existing, then what shall the dairyman 
<lo? To go on as heretofore is certain loss. Shall he quit the busi¬ 
ness? That he cannot do at once without sacrifice of property. Shall 
he make his milk into butter and cheese at his own home? or shall 
he associate with certain of his neighbors and they make up for 
themselves ? The question whether a dairyman shall himself man¬ 
ufacture his own milk into butter and cheese, will of course de¬ 
pend on circumstances. Where he is capable, favorably situated 
and able to supply himself with proper facilities and willing to give 
careful personal attention to the business, undoubtedly he can make 
more money, all things considered, by manufacturing his own milk. 
The time and labor devoted to the work would not exceed much if 
any the time, labor and expense of carrying the milk to the factory 
and the sour milk, butter-milk and whey retained would be valuable 
to raise calves and pork. But where not thus situated, probably it 
would be more profitable for the dairyman to associate with others 
and have it made up at a factory of their own. 
Mr. Lambert (Canada) inquired as to the amount of 
milk required at different times of the season to produce a 
pound of butter or cheese. 
Wilcox: Thought 22^ pounds sufficient to produce 
a pound of butter. His plan was to use the old style 
shallow pan; did not like deep setting; did not believe as 
now worked that we received all there was in the milk. 
Mr. Boies used 23 pounds of milk for pound of 
butter. 
Dr. Woodworth used less than 22. 
Hon. Wm. Patten said there was a great difference in 
the yield—it was all the way from 20 to 40 pounds ; the 
season, and the feed used, had much to do with it. 
