University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
The State of Wisconsin Collection

Page View

Wisconsin Dairymen's Association / Thirty-first annual report of the Wisconsin Dairymen's Association : held at Fond du Lac, Wis., February 11, 12 and 13, 1903. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the dairy interests

[Milk shipping superseding the cheese factory and creamery],   pp. 72-80 PDF (2.3 MB)

Page 76

fittr6si A     dZ Repors of do 
Another thng, the farmer in Cheee making fi& hielf con- 
. fronted with the fact. that he cannot raise his calves as fiw**t 
to, or other young sbock. If the cows come fresh in the fal and 
butter was made, these factories would be able to make butter 
from the first day of November to the first day of May, and then 
go right on with cheese ngking, and the farmer would raise his 
calves from November to MBy in the winter as he ought to do; 
there would be all those month. the little fellows would be with- 
out botheration from the fBies, and there would be a whole lot of 
advantage to it,. He would build his silos and put himself on 
an economical ground anid he would have a ten-months coontin- 
unnon milk qam   nd hid coww would brina him 9'5 to 30 ier 
cent more if hndled that way. Gentlemen, we are like a lool 
reached wagon, it takes about an acre of ground to, turn around 
in; we haven't kept abreast of ourselves in these matters of eco- 
noraeal organization, but we are going along and we are punish- 
ing ourselves, and we may talk as much as we please, the law of 
economy gets in its work-it punishes the farmer when he is not 
wise economically, and it punishes the factor 
Mir. Clark: Just one more remark. Four per cent milk in 
the factory ought to produce 331-3 more cheese than 3 per cent 
milk, and it doesn't do it; there isn't a cheese maker anywhere 
that can Ret it out, and there has been a feeling under the surface 
4it              the   u whoo makes four per cent milk is not getting some
of the mney that belongs to him and that the 3 per cent man is, 
and it has had an influence among our farmers to favor the 
creamery because it is an absolute fact that when you have a 
certain amount of butter fat in your milk, you get the product 
in the butter on an absolute basis; in other wor* they are get- 
ting all they are entitled to, and the love of fair play is way down 
at the botm in every American farmer. 
Mr. Favill: I just want to emphasize one of the suggestions 
of Mr. Aderhold, and that was for a better equipment of fau- 
tories, such as will pro4uce an article that pleases the putic 
taste. If we could get the riht kind of ch e to e, the de- 
mand would increase amazingly. They are improving-there 
was a time a few years ago that we were chasing after strange 
gods, and making filled and skimmned cheese, and we were pui- 

Go up to Top of Page