ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 6 $ 
heavily skimmed cheeee has beyond a doubt largely de¬ 
creased the demand for foreign markets and so decreased 
the consumption at home as to be beyond a doubt the main 
cause of the great decline in prices. 
# 
The strong competition among factorymen and the 
demand of the patrons for large dividends in far too many 
cases induces both manufacturer and patron to sacrifice 
future prospect for present gain. 
I am fully convinced that a continuation of this pro- 
uct will so check consumption of cheese both at home 
and abroad as to make future markets unreliable and the 
business unprofitable. And that the only safe cause is to 
make cheese good enough to stimulate consumption to such 
an extent as to make a ready market at remunerative prices 
lor all the cheese the country can produce. 
■ G - P * Lord: Was next called upon to speak on this 
topic. He said that ail would agree that cheese had boen 
well made and the question of skimming must depend up¬ 
on the chance that the manufacturer got to make from milk 
after making butter. Willard told about cheese made in 
Norway, rich in appearance, nutty in flavor that could be 
spread like butter, which, he was told was skim cheese. 
He (Lord) had a high opinion of a man who could make 
good cheese from skim milk. An attempt had been made 
by this association to have the state establish an experi¬ 
mental station. If by the means of such a station we could 
make first-class cheese out of poor milk we would have 
gained an important point. We all know that after cheese 
is made and the whey set in a vat, a large number of cream 
globules will arise on the whey. Mr. Wilder, of Wisconsin, 
said that he made butter from the skimmings of his whey 
vat, with which he greased his cheese. Those who make 
cheese should know whether they are making all they can 
out of the milk. 
