Wisconsin Farmers' Institutes / Wisconsin Farmers' Institutes : a hand-book of agriculture
Bulletin No. 11 (1897)
Decker, John W.
The cheese factory, pp. 206-212 PDF (1.7 MB)
iI 206 WIMCONSIN WARMERS INSTITITE. THE CHEESE FACTORY. JORN W. DECKER, Cheese Instructor, Agricutural CoUege, adison, WIA. AN I come before you today, tae cheese business is in the most flour- ishing condition that it has been in for a number of years. Our state is particularly adapted to cheese pro- duction, and it and New York state make the great bulk of cheese pro- duced in the entire country. You who have seen the numerous factor- lea may wonder where it all goes to. That is easily seen when we re- member that our southern states, the great west, and the mining re- gions north of us produce no cheese to speak of, and that the United Kingdom has a lot of hungry people who do not produce as much cheese as they can eat. Great Britain con- sumes about 240,000 tons of cheese a year, of which 60 per cent. or about 150,000 tons is produced at home. The rest of it comes mainly from Canada, United States and Hol- land. Canada Leads Us--Why? Our home trade is what we should cater to first, and we find that we must have a pretty firm, solid cheese to stand the hot climate of the south- ern states, and fortunately England wants about the same kind of cheese, and we can send our surplus there. In fact we want all the English trade we can get, but Canada has rather got the start of us. In the accompanying chart it will be noticed that from 1884 to 1890 the United States led Canada in the amount of exports of cheese to Great Britain. We find that the next year Canada topped us, and you will notice that the annual sup- ply from the United States was about on an average up to 1892. and Irom that tame there has been a rapid decrease, while, at the same time, the supply of cheese from Canada has run up, and from 1886 there has been an increase over the year be- fore, every year, in the amount of cheese sent from Canada to Great Britain. Now, the cause of the great drop was the filled cheese sent from this country. They discovered that the stuff was coming from the United States, and they preferred to buy from Canada where they could get what they wanted. We were getting too sharp. Canada has had a rapid increase, so that in 1894 she suppliel double the amount of cheese that we did. Canada sup- plies, perhaps, an evener grade of cheese, and on the average, a better quality than we do. I believe that we can make just as good cheese as Canada, in fact we do, but we make it in smaller lots, and our cheese is not as even in quality. Too Many Small Factories. Now, let us look and see what the cause of the difference in quality of the cheese is. In 1890 I visited the factories of western Ontario where the very best of the Canadian cheese comes from, and I found that they had large factories that handled from 20,000 to 30,000 pounds of milk a day; the smallest factory that I Visited was getting 5,200 pounds daily, which we would consider a large factory in this state, and would probably come to the con- clusion that the maker is making too much money and that we had better start another factory. This has been the principle upon which we have worked, 44 the result h% 17 . - - - -1 I I r- :' o f: - .. - . - - I. 1. I- + ,,, -1:- '' L
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