ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
37 
easily and profitably abandoned in the West. With the 
expensive feed and long winters of the East, they can never 
compete with us in the manufacture of butter and cheese in 
winter. And now, as the tastes of the world are for strictly 
fresh goods, we find, in order to supply this growing 
demand, we must milk more in the winter months ; and 
when we consider the fact that the West must fill this 
demand for at least one-half of the year, we are insured a 
profitable outlet for all we can make. Our past experience 
in winter dairying is, we think, convincing enough that the 
winter months are the months to make the heft of our 
goods, thus helping to equalize the markets of the world. 
We believe that it is more from the force of habits inherited 
from the East than any thing else that the West, as a whole, 
is clinging so close to summer milking. 
Second, we mention the oft-repeated fact that we must 
make our goods better. Much of our summer product is 
made worthless through the carelessness and incompetency 
of butter-makers and cheese-makers ; and we think that, 
since the abandonment of buying milk at the factories, poor 
goods are on the increase. Manufacturers should be held 
strictly responsible for all goods made from milk entrusted 
to their care. 
Our curing rooms for cheese, in the main, are greatly 
at fault. Most curing rooms are built by only siding up 
the outside and plastering the inside. These rooms 
neither resist heat nor cold. In two of the factories under 
our charge the curing rooms are built as follows: First, they 
aie sheeted with good lumber on outside of studding; then 
lurred out and sided; then furred out between studding on 
the inside and papered with good building paper; then 
furred out and lathed and plastered between studs; then 
lathed and plastered again outside of all, making four dead- 
air spaces. In these rooms cheese will keep their flavor, if 
well made, from four to six weeks longer than in rooms 
built in the old way. In a business of 5,000 pounds of 
milk daily these rooms will save the extra expense of 
building each month, for four of the summer months. 
Our butter must be made better. There are, many 
things in the summer months at war with us in our attempt 
to make good keeping butter. It requires the greatest 
vigilance to keep our factories in condition so that our 
cream may raise in a sweet atmosphere; and this is made 
