Loudon free press. (Loudon, Tenn.) 1852-1855, 1854-02-14
guunnn fire. 94ress,
AGRICULTURAL.
REPORT ON DIARIES.

cietJ at its last meeting, by its "Viewing Com
mittee." We now give what they say upon the
subject of butter ana cheese making;
In examining the butter diaries, we did not
find that excellence and uniformity IN color, Fd-
cor and sailing, that wonld have resulted from
a more fixed rule of proceeding than appears
to have been adopted.
There appears to be too much of haphaz-
ard system, or ,Cant of system, in the business
of butter making; or too much departure from
necessary rules.
We would therefore recommended strict ad-
herence to the following regulations:
LIST. Provide a convenient room, if possible a
cellar, from u to it. high. so situated that the
air can freely circulate through it when neces-
sary. Let the walls be plastered, the ceiling
whitewaShed, and the floor tagged or cemented,
and allow nothing to be stored in the rooms but
the pans, milk, and appurtenances used in the
manufacture. This room should be keep scru-
pulously clean and cool.
I'd. Provide good supply of pans; from ten
to vary the quantity of milk on hand according
to the weather
Sd. Be regular in the time of examining the
milk, which should be done twice in twenty
four hours that the cream may be taken off as
soon as the milk is scared or clouded in the bot
tom Of the pan, and stored in stone jars.
4th Churning should be performed every
day, when sufficient quantity of cream can
be obtained; and this operation should take
place in the morning, when the air is pure and
COOL
9Th. The butter should be cleaned from milk
by the rinsng process, continued until it is per-
fectly clear. as it is necessary that all the milk
should be out before it is sailed. The grain is
formed after sailing, consequently the butter
should be worked no more than is necessary 10
bring it to an even shade or color, after the salt
is added.
9th. One ounce of good rock salt to the ID.
is sufficient to produce good flavor and to pre-
serve the butter.
9TH. Every package should be soaked in
strong brine at least two days before using.
Sth. Cover the butter with a cloth tucked a.
round the edge Of the package, and spread
damp salt over the top.
9th. If all these precautions do not produce
good palatable butter, rightly sailed, of fine fla
vor, and fit for any market, you may lay the
fanlt to your cows and pasture.
In deciding upon the classification Of premi-
INNS on butter, we were not entirely guided by
the samples examined, but allowed our opinion
to be somewhat swayed by the taste, neatness
and cleanliness exhibited in the manufacture.
We found no butter not sailed enough, but
some so highly impregnated as to feel gritty to
the touch, and TO be unpleasant to the taste.
We are also satisfied that there is abundant
margin for improvement in the butter diaries of
this county. The competition was SO Slight
that the most we had to do was to classify the
applicants.
The competition for the premiums on cheese
diaries was greater than on any other subject
submitted to your committee This is great
farming interest of our country, and we feel
happy in being able to say, thar with rare ex-
ceptivns the competing manufacturers appear
to have attained to great perfection as well as
uniformity in the character of their products.
In each successive dairy room we visited, we
saw the long tables loaded with clear, smooth,
regular shaped, handsome checses; and it re-
quired in many cases a nicely discriminating
palate to distinguish the relative merits of the
different lots. So nearly did the cheese APP
proach to uniform excellence, that in order to
select and classify those to which premiums
should be awarded, we were compelled to add
another element to those that operated in the
selection of premiums for butter We have al
ready indicated that we were influenced in
that case by both quality and neatae$s. In de-
Gliding the cheese premiums we allowed the
quantity made to operate on our decision. Not
solely however, since we threw entirely out of
our list one Of the largest yielding diaries,
on account Of the want of neatness and of qua
ity, but the consideration of quantity of yield
per COW was allowed to operate and decide the
question when two diaries of equal neatness
and quality were in competition.
The primary object with every dairyman is
70 make money. He does dot manufacture
cheese for the pleasure he experiences nor does
he aim to make an article of the best quality
unless he thinks that he will thus obtain a larg-
er price. We all know that for good diaries
about uniform price is paid. 1t is to be re-
GREETED that more discrimination is not made
by buyers, and that those who use extra pains
to produce superior article of cheese cannot
confidently depend upon an extra price. Were
such the case-Were buyers to discriminate
more carefully-we are confident the number
of producers of first rate article would be
greatly increased In determining to allow the
quantity made to have weight in our decis-
ions, we have also considered that the outlay Of
money and the nice judgment that secured a
good lot of cows, and the economy and skill
that obtained heavy yield of milk from them,
and the judicious management in manufacture
that produced a large amount of curd from a
given quantity of milk are all matters worthy
of your approval; and when we found one con.
testant producing twice the annual yield per
COW that is now shown by another we could not
allow a little finer favor in the latter to over