Southport telegraph. [volume] (Southport, W.T. [i.e. Kenosha, Wis.]) 1840-1850, 1842-07-13


ing directly on will crack the cheese
Black or Cayenne pepper applied to cracks
or unsound places will prevent dePreda-
toes by flies. In extreme hot weather, 1t
may be we'll to let the cheese pass one day
without turning. We keep up generous
warmth in our cheese houses spring and
fall, and in all the cool damp days in mid
summer, and so greatly accelerate the ma
turing process. The soft cheese ripens
much sooner than that made dry and hard.
The latter will dry sooner, but maturing
and drying may be very different. Cheese
will shrink in weight three to one in Octe-
Der that it will in August, and yet it will
ripen three to one in October that it will in
August; it ripens like the vegetables, in
proportion to the warmth Of thesatmos-
Phere. Many suppose that large cheeses
require more time to ri pen and mature than
small ones, but we think not. Is not the
ripening process Of chemical nature;
rather accelerated by increased mass, as
are those Of the brewer and the baker in
their chemical operations? A very small
cheese or piece Of cheese will soon be-
come dry, but without maturity or taste.
Making cheese night and morning from
milk directly from the COW, has often
been tried in this vicinity, but know Of
no one who continues the practice. The
yield is said to be greater, but the cheese
rank, retaining that kline animal taste Pc
cuiar to milk directly from the COW. We
carefully avoid extra heat even on any
part Of the milk, as tending to prepare the
oily material for separation when COM
ing to maturity on the shelves. In pre-
pairing the milk for the rennet we there
fore choose to heat much milk a little rath-
er than heat little much. Large tin watts,
adapted to the size Of the dairy, are COM
ing into use; by this vat, to contain 300
gallons, we had anticipated an absolute
certainty ol..havng sweet milk in extreme
hot weather; but after severe thunder
storm our milk was lobbered worse than
ever. Do large metallic reservoirs attract
he electricity with which the atmosphere
S charged at snch season? The modern
plan Of making cheese houses large, that
the cheese be chiefly kept on counters, is
great improvement.
Stuben, settled by that noted Baron, be-
i"6 IL" ''O o""'S io"SO VI to"uS, ouu "u-
joining, is almost wholly devoted to butter
making have not the means to give it
any detail, or to state the amount sent to
market last year.
The pine apple cheese, weighing from
seven TO eight pounds each, is made here
to considerable extent, mostly noac, by the
small daries. Tic mahinS p,oooos, till it
is fitted for the press. is much the same as
has been detailed; some add little more
salt. The shrinkage is considerable more,
and The dairy furniture more costly, and
the whole labor till fit for market may be
about the same. 1t is chiefly made under
contract, from to 9 cents, unless the pur-
chaser finds the presses, nets and trench
ers; if he do SO, 7 to 1-2 cents. 1t is
pressed in wooden semi-bocks, griped to-
gether; and when taken from the press
suspended in a net till so hardened as 70
stand on a treneher. made for that pur-
pose till fit for market. We estimate a
loss of three pounds weight of cheese for
every pound Of butter taken from it.
Respectfully submitted,
EPHRAlM PERKINS.