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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
(1882)

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 71

 
BuTrtr AND C8XIs1 FACTORInL 
7It 
them always that margin between whole-milk cheese, and butter 
and partial skims? Of course not; but usually therr e ihtbtpro. 
portkon. 
Loes of thousands of dollars were suffered by the dairy farmers 
of Wisconsin, and by the cheese-makers, last fall, because the fac- 
tories were not equipped to make butter, as well as cheese, and 
were closed early in consequence of their inability to make good 
return for the milk from cheese alone. A partial blight thus fell 
onothe business, instead of encouragement being given at a time 
when a fairly good cow is capable of earning the most money of 
any season of the year. Facts right here are in point: I took the 
milk account of one of my patrons at random, but he is a fair aver- 
age of those who come the full season. He commenced in April 
and didn't mis a day - Sunday or week day - and is coming yet. 
His milk for thirty days from the first day of June, was worth to 
me $99.95, to make into full cream cheese. His milk from the.. 
same, cows for the month of November - thirty days - was worth 
to me $118.64, to make both butter and cheese. He is a fair feeder 
of coarse fodder and hay, but not an average feeder of either roots 
or grain. Had he been a liberal feeder of grain, his cows wouldi 
hav. done better in the spring and would also have done better in, 
November. In his case one pound of November milk was worth 
just two pounds of June milk. Had I made more butter and 
cheaper cheese, November would have made a better showing. But 
I give the facts as they transpired. 
It may be asked in this connection if the ground may be right- 
fully abandoned that none but full cream cheese should be made, 
and that farmers and factorymen should unite to urge the crusade, 
on high moral and sound economic principles. I reply, the as- 
sumed morality prated about is a myth, and the alleged sound, 
economic principles involved, are as delusive as Guiteau's pretended 
"inspiration." There is neither righteousness in a full cream 
cheese, nor unrighteousness in a partial skim. Where the fraud 
comes in -if it come at all -is in selling, anywhere between the 
faetory and the consumer, an article for what it is not. Besides 
this, there is as much or more variation in the price and quality of 
cheese that are innocent, as to being purposely skimmed, as there 
is in price and quality of actual skimme  oods. I have no doubt 
there is more poor cheese thrown on the market that is made from 


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