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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

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)

Page 69

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. 

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