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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

Sherman, H. D.
The progress and reputation of western butter,   pp. 34-38 PDF (1.0 MB)

Page 36

Wrscouxs DA=ixms AssoCATIOx. 
adopted to the most advantage of the producers? is the question we 
are interested in. What is the method that should be adopted by 
this now state for the manufacture of dairy products and put it 
into the market? Here in this locality, in Wisconsin, as a rule, 
your leading product is cheese. I do not profess to know anything 
about manufacturing it; whether youshould make full cream cheese, 
or whether you should take off what cream you can and make the 
balance into butter; that is for you to decide. But the point be- 
fore us is the progress of butter making in the west. 
Some eight or ten years ago we commenced the factory system 
in Iowa; in three or four counties in the eastern part of the state of 
Iowa, we introduced the creamery system by having the milk deliv- 
ered at the factory twice a day during the summer. That method 
has worked and progressed rapidly in our locality. Eight years ago 
our farmers were raising wheat, and we had many failures. If it 
was not one thing it was another that caused failure. Oar farmeis 
were feeling depressed; they did not know which way to turn. 
Butter was from six to ten cents a pound during the summer. We 
began turning our attention to dairying. Every time they put in a 
crop of wheat in the fall they were poorer than they were in the 
spring. What should we do? Our people conceived the idea of 
going into the dairying business, and with the dairy raising suf. 
ficient corn to furnish their cows and pork. Now, in eight years, 
you take Jones, Lynn and Delaware counties, and some of the ad- 
joining counties, and the farmers are prosperous. We raise corn, 
very good corn; and as I remarked before, we were successful in 
persuading our producers to deliver their milk to the factory both 
night and morning, directly from the cow. We prepared our fac- 
tories with various devices for setting the milk. Our people will 
not allow us to have the milk except to take off the crea n. The bog 
is so much profit to them that they demand of us the return of the 
skim milk. We are now paying $1.30 for milk for the privilege of 
taking off the cream, and we have in some eases offered $1.60 for 
the privilege of having the milk as it oomes from the eow. I have 
two patrons who say, you may make cheese and give me fifty cents 
extra; but I have other patrons who say, "if you make cheese you 
cannot have the milk anyway." So you see the prejudice. which 
our people have against giving up the milk. They may we won't 
patronize a cheese factory; we want the skim milk and buttermilk 

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