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)
70 Wiscoxsxw DAIRYMEN's AsSmATION. then be made, their combined value is more than the 'valn ot 'ai 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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