ILLINOIS STATE DAIRYMEN’S ASSOCIATION. I f 
cheap, and these try and palm it off on their families for 
good cheese until they are sick of all kinds of cheese. His 
idea in regard to making skim cheese was that we should 
make a grade that would be beneficial to both the retailer 
and the consumer; then the trade would not be injured. 
Some skim their cheese on all sides, and then skim it in 
the middle. Of course such stuff will hurt the trade; it 
will always do it. He thought it would be well to discuss 
this matter pretty thoroughly. In some sections, skim 
cheese can be made to advantage; in others, it cannot. 
Those manufacturing cheese should try and keep up the 
grade. It should be kept up in order to increase our home 
trade. Make cheese that people will eat and you will always 
find sale for it. He had heard people complain that they 
could not get cheese fit to eat from retailers. 
There was another thing he wished to speak about, 
though it was foreign to the subject in discussion. He 
thought farmers should be very careful, at that time of the 
year when the weather was soft, and not let their cows out 
on their meadows and pastures. There are always, in such 
weather, little green spears, that sprout up and are eaten by 
the cows, which lend their flavor to the cheese and butter. 
If the butter is not salted as it should be, they can be easily 
tasted. He had often detected these flavors in butter. They 
have a tendency to spoil both butter and cheese, and one 
cheese spoiled by them will do more harm to the market 
than many good ones will do good. He would recommend 
that in an open winter the cows be kept in the barnyard and 
not let run on the meadows. 
He thought the milk-men should help the manufac¬ 
turer in doing away with poor grades of cheese, by paying 
him a good price for his work. 
