110 
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
Chemical tests show 4 pounds of butter m 100 pounds 
of o-ood milk; but as there is some loss in churning, we 
estimate that it will require an average of at least 27 pounds 
of milk to produce one pound of butter. 
From the department of agriculture report for 1 77 > P* 
,4. it appears that we make 1,000,000,000 pounds of butter 
annually requiring for its product 27,000,000,000 pounds of 
requires an average of pounds of milk to produce 
one pound of cheese. Willard's D. H.,pp. 5 H, 5 2 5 , 5 2 °, 
7 -p| ie department of agriculture, in their report for 1877, 
p u3 place the annual product of cheese at 300,000 000 
pounds requiring for its production 2,950,000,000 pounds of 
milk. ’ The milk used in manufacturing butter and cheese 
contains 1,272,875,000 pounds of milk sugar. From is 
deduct for amount in the butter, 7,000,000, which leave 
1 265,875,000, run off annually in the buttermilk and w ey. 
Fifth Your committee further stated that, while it is 
true that the dairy farmers feed their milch cows corn meal 
oat meal and bran in liberal quantities; and while it is 
admitted that this is the best food for producing a super 101 
quality of milk, the truth is that the cheese we produce 
does not rank as good in quality or bring as high prices as 
cheese produced in other countries, even while the analysis 
'shows them to be as rich in butter, and that, therefore, there 
is no legitimate reason for that difference in quality. 
In view of these facts, your committee feel justified in 
asking the legislature to appropriate a sum sufficient t„ 
enable the Illinois State Dairymen s Association to establish 
an experimental station for the purpose of ascertaining, y 
ctctucil tests 
1st Howto improve the keeping quality of our cream¬ 
ery butter, so that it may be transported with its flavor 
unimpaired, to the best markets of the world. 
2d How we can improve the quality of our cheese, so 
that it will sell at as high prices in the English markets as 
cheese produced in other countiies. 
r?d To ascertain the best method of saving the sugar 
of milk which is now run off into the buttermilk and whey. 
In conducting such a station it seemed desirable to 
ascertain, as far as practicable, the best and most relia e 
