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ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
S. K. Bartholemew : It was not his intention to say 
anything against skim cheese—he wouldn’t say anything 
lest he should hurt the feelings of his Elgin friends. This 
question had been discussed before, and both makers and 
dairymen will tell you that they are after money, and the 
manufacturers are anxious to make skim cheese, simply be¬ 
cause they make more out of it. You see the position 
we’re in, we wish to make all we can. At this time of year 
you can get 12 pounds full cream cheese from 100 pounds 
of milk. This is worth 11 cents per pound, or $1.32 gross 
for the milk, which nets the patron $\ 04. Now take it the 
other way, the manufacturer skims his milk and makes 
three pounds of cheese from the same quantity of milk, 
which bring $1.72 gross, or net amount of $1.33 for the 
patron. Now the question comes, will a man who is in the 
habit of skimming light in order to keep up the quality of 
cheese be willing to allow his competitor to make a 
dividend of 20 or 15 cents more than himself, very long. I 
think not. It is merely a question of dividends. The plan 
by which a man can make the best returns to his patrons 
is the one he will adopt. 
R. M. Patrick : Said he did not advocate the making 
of full cream cheese in winter, but the making of a better 
quality of skim cheese. 
S. K. Bartholemew : Said the trouble was, those 
cheese were sold when cheese was so high that they 
brought more than they were worth. 
Hon. E. C. Lovell: Asked if it was not a fact that 
skim cheese if kept six or seven months would not be 
better cheese than when fresh. 
D. E. Wood : Said that skim cheese would not keep 
