ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
33 
5 eks the crystals have become so hardened that they can be washed clear of sediment 
cold water, are then melted over, again allowed to crystalize, are then coarsely 
wdered and are ready for market. In the process there is a fractional loss of sugar 
that the realization of the entire 4 and 87-100 per cent, is not secured. Simplified 
this process has become, it is now possible for boiling to be conducted at any num- 
•r of factories, and the crude product brought to a central point and there refined 
. id prepared for the market. As to the cost of manufacture I cannot speak with 
uthority, but can closely approximate. The cost of building and apparatus may be 
ft down at $2,400. The labor of conducting, calls for two men at a salary of $3 per 
ty; 500 lbs. of coal, costing 90 cents, suffices for fuel. The cost of chemicals is not 
rge, and the product is from 150 to 300 pounds per day for a 4-vat factory, the ex- 
emes being for the June and November makes. The present price of this sugar is 
, cents per pound, but a large production would cause an over-supply for the require- 
ents of the drug trade, and then it would have to be sold to the sugar refiners at a 
ss cost than imported sugars. If we are to suppose the whey supply of this factory 
question would reach 40,000 lbs. per day, we then have a product of 1,200 lbs. which 
sold at 8 cents, would yield $96, while double the help of this establishment would 
? ample for the enlarged concern. Two items then have to be considered in addi- 
on : Royalty and cost of whey. Upon this process Dr. Wittie holds a very far-reach- 
g patent, but as he is a man of very enlarged views and sees that this milk sugar 
idustry will soon exceed the demands of the drug trade and become one auxiliary to 
ie sugar trade, he will be very humane upon the royalty. The price of whey is 50 
nts per cow for the year. What the prices may be, and under what conditions it 
ay have to be purchased, is a matter of speculation, and will be governed by the 
me laws of supply and demand that controls exchange in general. 
I wish it to be understood in this matter that I am in no way connected with this 
itablishment, other than to wish it success, and how can I do otherwise when for 17 
jars I have been furnished, morning, noon, and night, with the free perfumes of a 
,ctory hog yard, in which no element to contribute to its odorous success was want- 
L g, when now the sugar factory in its stead gives no sign of its presence. 
The purchasing of cheese by local buyers has grown into great proportions upon 
ie Western Reserve, and there are several buyers who gather up by actual purchase 
om 40,000 to 75,000 boxes of cheese each season. At Wellington may be found the 
le great market of the Reserve, a place that has centralized the business of the west- 
’n part of Ohio, but in eastern Ohio no such conditions exist. The Straights with 
ieir system of milk-buying factories, bring all their cheese and all their purchases 
»a central place at Hudson for curing and shipment. Hurd at Aurora with his sys- 
>m of factories, ships from factory direct to market, though at his home factories he 
is great curing-houses, and he often purchases the entire season's make of twenty 
: more factories in addition, and sometimes he makes a field day ” of it by having 
lese bring their cheese upon certain days. One day I counted 78 teams, each loaded 
ith cheese, awaiting their turn to unload ; the purchase money that day paid out to 
airy men amounting to $15,500. 
The gradual extending of the territory of the milk-buying factories is not lessen- 
tg the operations of the cheese dealers, only changing their methods—that of buying 
le milk instead of the cheese, and renting the factory in which to make it up. Some 
ie asks : “ Do these milk-buying factories make better cheese than the patron fac- 
>ries did with their once per day delivery?” Yes, and no. They are perhaps more 
niform in quality without raising the standard. The tendency of Ohio is unmistak- 
oly towards a high grade of factory or creamery butter, and these milk-buying fac¬ 
mes, by transferring the butter-making from the house to the creamery, have raised 
irectly the mass of Ohio butter, and indirectly, perhaps, benefited the skim cheese, 
‘he full cream cheese, as a quotable article of manufacture, has disappeared, and the 
gns of the times are that Ohio is to make her fight to regain lost supremacy with a 
igh grade butter. Should this tendency develop into a settled method, as now seems 
kely, the result cannot be one of doubt. 
One of the gratifying tendencies of later Ohio dairying, is increased interest in 
airy education. Evidently the time is past when the boy can one year drive a milk 
jam and the next “ boss ” a factory. No system of manufacture can be successfully 
r uniformly conducted by persons who do not even know the primary elements of 
ie material which they manipulate. Ask the average cheese-maker to name the 
iven principal elements that compose the fluid called milk, and he would call a halt 
t“ butter and cheese,” and potash, soda, salts, magnesia, phosphorus and lime, their 
roportions and their influences, would be an incomprehensible detail. Examined as 
) the respective varieties of cheese, it will often be found that our foreman can give no 
lan other than that he held his curds in the whey until acidity was developed, and 
aen he knew he w r as safe! 
The increased demand for high grade butter has forced the factory owner to em- 
loy better help, and to avoid total loss, skill founded upon absolute knowledge is re- 
uired, or else these “skimmers” will be worthless. With Ohio genuine skims sell- 
