Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1897-06-08

An Argument For Cheese.

The editor of the Elgin Dairy Re
port discusses the comparative prices
of butter and cheese and at length
gives an article that should enlighten
creamery men Of the northwest. He
says: SAT the present writing full
cream cheese is quoted in the general
markets Of the country at 10 to II
cents per pound: butter to 10 to Is
cents. a difference of only 3 cents per
pound between the two products. One
hundred pounds Of milk will make
from ten to eleven, sometimes twelve
pounds of first class cured full cream
cheese: a good average is eleven
pounds. At ten cents per pound this
will be $1.l0, with two cents for max
ing, which was the old price when
material and labor were higher than
even now, would make the net return
to the farmer 80 cents per hundred
pounds. At the present price of but
ter, average, say ii cents, four pounds
of butter is a fair yield for one hum
dred pounds of milk, which at the
'pricc named, would amount to Sc
cents per one hundred pounds; de-
Quoting the usual cost of making, four
cents per pound, leaving the value OF
the milk to the farmer or patron, 70
cents instead of 80 cents, showing
that milk made into cheese realizes
for the farmer double the price that
it would il turned into butter at the
prevailing price of these two articles
in the market of the country.
This is an object lesson that it would
seem to us to be wise for our cream
cry men and factory men to take into
consideration. At forty cent per one
hundred pounds to the farmer, there
is no money in producing milk-it is
simply a losing game, even with the
very best of facilities and at the pres
ent prices Of feed. We call attention
to this fact, believing it will be to the
interest of the creamery men who are
situated so as to make cheese to de.
vote a portion of their milk. or posi-.
bly, the whole of it, during the next
three or four months, to the produc.
ton of cheese.
Cheese has been for the past veal
much more profitable to the farmer,
and should have been to the factory
man as we'll. Two cents per pound
for making cheese is as good, and bet
ter for the factory man, than four
cents for making butter. But at the
present low price of butter many O.
the factory men are compelled to work
for less money, to take out only from
| two to three cents per pound instead
of four. In this way their compensa
ton for handling and guaranteeing
the product is less than it is in thu
manufacture of cheese.
OF course the difficulty at the pres
ent time, is to secure first class cheese
makers. >First-class cheese maker.
are not as plentiful as they were tel
years ago, as few have learned tn
business. The cheese making ha'
been growing less and less in ever
the cheese producing sections, becaus,
OF the unfair competition in fillet
cheese. This had discouraged man,
of the makers, and they threw VI
that branch Of the business and turn
ed to butter: bat with the present con
ditions it would seem that there is n,
doubt but that the cheesemaking for tn
present time will be much more prof
table both to the factoryman and pat
irons than butter1naking. f I.ss5 s IA.
Therei this to be said IN regard I,
cheese making as well, that q thor
Ioughly we'll made and we'll cure
]cheese will never 50 begging fora Gus
toner. The demand for this prim
article Of food will increase in thi