Wisconsin Dairymen's Association / Tenth annual report of the Wisconsin Dairymen's Association : held at Sheboygan, Wis., January 11-13, 1882. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests
Smith, J. A.
Should not our factories be so equipped as to make either butter or cheese, as the market demands?, pp. 69-76 PDF (1.7 MB)
BuIrBm AND CHatS FACrORINiS. SHOULD NOT OUR FACTORIES BE SO EQUIPPED AS TO MAKE EITtIER BUTTER OR CHEESE, AS THE MARKET DEMANDS? By J. A. Sxrru, Cedarburg, WiL Jr. Preaiden, Ladies and Gentlemen.- In discussing this topic, I shall hold that it is one of the essential elements of per- fect success in dairying, that the producer have the benefit of the best market for his product, and the facilities, either on the farm or in the factory he patronizes, to achieve that end. The relative value cf butter and cheese changes very materially during almost every year, so that at times it is better to make full cream cheese- at times better to make all the butter possible, and at other times, especially in the late fall and winter, better to make both~products. To- give the producer that highest success, it becomes a necessity for the factories to be equipped to turn out either or both prod- ucts - to change or change back as the supply and demand and prices dictate. This is necessary, that the factory system may be more enduring, and the products of a given neighborhood be more uniform in quality and more valuable to the workers. Otherwise there is a continual undermining of the factory system by the drawing out of the most intelligent and business-like and larger farmers, because they see times when it is a sacrifice to them to patronize a factory that can only make one product. Most of the general farmers, who patronize exclusive cheese factories, think, in the fall, they can make their cows earn them as much making common roll butter as late-made cheese, when all things are con- sidered, and so take the course that necessitates closing the cheese factories just at the time when milk is most valuable to manufact- ure into both products. These farmers are no more competent to get the best results from their milk in the winter than they are in the summer; but if the factoryman is not prepared to do it, they make a virtue of necessity, and either make cheap butter or dry off their cows. Hence, such equipment is a necessary concomitant of successful winter dairying. The unitiated may ask, " Why is it neeessary to highest success, to make both butter and cheese from the same milk, in connection with winter dairying?" I answer, because two good products can 6-W. D. A. 69
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