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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 70

70          Wiscoxsxw DAIRYMEN's AsSmATION. 
then be made,   their combined value is more than the 'valn ot 
eitherlone, even when the single product has added to it tbi 
feeding value to animals of that part of the milk that is made into 
oeither butter nor cheese. This is olaimed to be true the YOUr 
uond in many localities, and practiced accordingly. So true hs 
this, that it-is said no wbole-milk cheese factory can be maintained 
in Illinois, and very few in southern Wisconsin or in Ohio, and 
they are scarce in Iowa, where buttar hfatories flourish. Whether 
most of the factorymen in northeastern Wisconsin would find" it"
profitable for themselves and their patrons to make both butter and 
cheese in the summer, or not, it admits of no reasonable question 
that, t6 the extent they operate their factories in the late autumn 
and winter months, it is more profitable to all concerned to make 
both products. 
Indeed, the factorymen will find that they can only hope to rap- 
idly induce winter dairying by making the two products, and thus 
encourage, by the better prices paid for milk, the farmers to engage 
in it heartily. The facts and figures ought to convince mewr who 
have a reasonably good comprehension of mathematics. Take- 
November, 1881. Most cheese-makers would find it would be as 
mnuch as they could do to make eleven pounds oftoured cheese froi 
one hundred pounds of milk, and sell the Achees for teo and one- 
half cents. That would net $.114. The same mil would make 
two and one-half pounds of thirty-cent butter and nine pounds of 
nine-cent cheese, or a total of, say $16, or a gain of forty oAd 
tbree fourths cents per one hundred pounds of milk. 
Perhaps considerable more money could be made to make more 
butter. Some skim deep and do it But I am taking a propor- 
tion of each, that will make both good products -a product of 
butter that will be super-excellent, and the cheese really good- 
good enough for the American voter and his wife; and that in good 
enough for kings or millionaires. A kind of cheese, too, that will 
not disgust or dishearten the consumer, as a lover of good cheese. 
A kind that he will buy more of, and eat bigger slices than he will 
of foll cream summer cheese, that has to have acid enough dove]. 
oped in it to stand the high heat of that season. A kind, too, that 
has as much butter-fat in it, after it has parted with two and one- 
half pounds of butter, as the more acid whole-milk opntahas in 
dog-days, as it usually comes to the factories. It may be askeds Is 

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