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Guas CuzaSz.9 
found that they can realize more than fifty per cent. more out of 
their skim milk by making it into curd and selling it to me than 
they ever could realize by fattening hogs or calves. I am now 
paying three cents a pound for tke curds. 
The Chairman - Will you tell us how you would have the curd 
prepared for your use? 
It is very simple. After the cream is taken off, generally, you 
leave the milk in the winter standing in a warm room, of course, 
until it gets loppered; then you heat it up to about eighty or 
eighty-five degrees. Some of my shippers put it into a small vat. 
and heat it up, and then press it and send it away in tubs, ship it 
to Milwaukee. 
The Chairman - How much pressure does it need? 
It all depends upon your milk. If you have a creamery, you 
press it in a cream press, but I have other shippers where the press 
is made a little larger, and it is easier. 
The Chairman -How many pounds of curd do you get from 
skim milk? 
We are getting about fourteen pounds out of one hundred 
pounds. 
The Chairman - That gives forty-two cents a hundred pounds? 
Yea. 
Mr. Hiram Smith - I get about ten pounds. I think he might 
get fourteen under the old method of making butter, and I will 
say I have no doubt that Mr. Mehle is correct in his estimate with 
regard to the value of the curd at three cents a pound, above any 
use it can be put to upon the farm in hogs or calves. 
H. Smith moved that we adjourn until 1:30. 
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