18 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
In regard to boxing cheese, he would say that a cheese 
should not be boxed before it was cured. It stops curing 
as soon as boxed. There was a great deal said about salt¬ 
ing cheese properly. Skim cheese required more salting 
than cream. You often find green spots in cheese— the 
result of poor salting. Get good salt and work it in well 
and you will find no trouble in preserving your cheese. Get 
good milk, make good cheese and put it on the market, and 
you will never be troubled with low prices. 
R. M. Patrick : Said he would take the ground that 
the manufacture of skim cheese had much to do with the 
decrease in prices. Statistics relative to the consumption 
of cheese in this country and England, proved, conclu¬ 
sively he thought, that if we made a good quality of cheese 
our home consumption would be greatly increased. Oui 
average consumption is four pounds per individual. In 
England the average is fourteen pounds. If we could get 
to where our average consumption was as great as this, we 
would consume more than we could manufacture in this 
country. He believed that if we would make good cheese 
our home consumption would be increased 100 per cent. 
He would take issue with Mr. Baltz on the subject of the 
manufacture of cheese. A little skimming does not injure 
cheese; but it is impossible to make good cheese out of 
milk skimmed too much. It is true, there is a demand for 
skim cheese. In the south, for instance, there is a demand 
for skim cheese, because the cream will not keep in a warm 
climate. 
J. R. McLean : Thought Baltz carried the matter too 
far. Didn’t think that herbs, such as found in our pastures, 
would hurt cheese at this time of the year or at any other. 
He had seen some very good skim cheese, and some very 
