Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1858-05-28
PARIS. ME-,
r,nm I'M. Rnnl Nrr Ycrker.
Cheese and Cheese Making.

rcccipt Of several inquiries on tbisimportant
matter 4 correspondent m Genesec county,
Michigan. SAYS Hamburg cheese is worth
one.third more than the cheese made there,
and asks It., with the same care and skill,
the farmers and dairymcn Of that State can.
not make as good cheese, aud get as good
prices ~ thos, Of any other place. Good
cheese Is scarce and dear, poor cheese Is
abundant and dear at any price. The poor
housakccpcr in any or our cities, who un'
fortunately knows what good cheese is,
aud can't relish poor, hard, whi,e-oak
affair, or worse yet, a soft, watcry thing,
with a putrid taste and smell, must make a
lonsanl diliscn, search before he can End
an article which he considers catiblc, When
we have seen persons eat the poorest kind
Of an apology Tor cheese, with apparent rel.
ish. We have almost been lead 10 ,ay, "wherc
ignorance Is bliss It's folly % be wise" The
eating public-a very numerous class-arc
beginning, however, TO appreciate good
cheese, as i,v very clearly shown by the high
price which good article commands, AMI
the dificll,y with which It is obtained.
Abou, a year ago. harpenin: &, bc in a city
west of this. We observed some fine looking
cheese in store, aud thinking w. might adi
to our stock oC knowledge. if no, to our
s1rc Of provisions, we entered, inquired the
pric,, place Of manufacture. tested tho
quality. &c. We soon learned that the bcsi
chcc.s We could not buy. IL was sent TO
New York city, and was principally used in
The fret class hotels.
Those who skim milk before curdins, can.
no, expect to make a 6r,t rate article. aud
psrhap. they receive fall cquiulen, in the
butter for vha, they lose in Inequality aud
price Of the cheese, but many as new milk
al, the material necessary u make u cheese
Of thc highc., order, but lor wan: Of care or
ku,w'clso, or both, tail to produce an arts
Gle that command. fair aud rtnuneratiyc
price. Il /, ior the benefit Of such that we
desire 10 give reliable information from prac-
uc,l and successful chcc,, makers. should
We a,,cmp, 70 show by iisurc-, tac amount
lost u to farmer. OF ,hi, country by the
mnnulIc,ure Of poor cheese, many would De
startled at The result, \, W. have not space
to dsyoi, 10 this question, We will simrly
state, that Il, by increased attention 70 this
suhrct aud better system OF making, two
cents PR pound should be added TO the
value oI the cheese manufacturer in the
United states, 1t would pat over two-and.a-
halt millions or dollar, into the pockets of
the farmer. every year.
We are ANXIOUS - all in the accomplish
ment Of - de,irab,, a result, aud therefore
call upon or reader. who ar, competent to
throw light on thi. subject {, Do - at once,
through the pAs', ol the Rural. \ sub.
scri',,r at Dsrcham. Canada West, who cN.
hibitel s1m, excellent cheese at the lA.i
Provincial show, and took the Gr., premium.
promised "a. an article on thesuhiect. Moss
E,my,, or J-G'r.,n Co., isa good cheese
maker, as We have reason % know. A host
of others among our friends, we sht name,
who should let their light shine. While
waiting for thc.s. We give the statement Of
Nelson Fay, Of 81 Lawrence Co., furnished
5r tie State Transactions Mr.. +. took
the fr., premium in 1886, and in 1857 cH.
bib.t,I ten superior chc,,es, which arrived
too lats tor competition, but which tho
Committee stated were equal TO til, bes, on
exhibition
IL 10 not warm al the milk at any sea-
.Jn, but heat about one,eishth part Of the
milk, as that mixed with the remaining
s,yen-clshth., thgvholc will be warmed to
90 deg, Fahrenheit; So De-. will DO IN very
warm weather. IN thu, state, !. e., tho
whol,mas, ofmilk being warmed 70 90 deg,
adj the rcnpct. Early in the spring, aud
after cold weather sets in, wish the mass
Of milk to be warmed fully to 90 deg, 70
do which requires the portion heated Up to
be made warmer than in hot weather.
81 no, calves rcnn,t. liull saltand dry
the reuuet flr use. | soak In cold water in
a stone jar three rcnnets with little salt,
asc. cloves and cinaamon to three rcnnets
put, say three quarts OF water. TD make a
100 pounds Of cheese use nearly pint Of
TIM. liquid. I break the curd with a tin
cheese cutter. into fine squares, aud then
mix intimately hy hand then let it stand
until the whey rises and the curd settles,
stirring occasionally and dipping or the
whey a. fast as il rises. As soon and as
fast as possible after dipping Of the whey
we heat it uP, aud as soon as it is hpt enough
We dip it back into the curi for scalding;
this we do gradually, stirring constantly.
aud when the whole mus- is at l0j deg. and
thoroughly mixed. We let it stand forty or
CITY minutes. until the curd becomes ruBiJly
and will be springy when squeezed in The
hand, and will squeak when pulled between
the teeth. Don't vary the rule Of s,alding
on account OF the weather, except that in
culd weather it will require more ho, whey,
or hotter whey, to bring the mass to 90 deg.
We spread s;rainer on large sink,
prepared Tor the purPose) AMI the whey
drains od OF ipeli without any squeezing,
and while lying in the sink, on the 'trainer,
salt il, without miudins the temperature
--salting as soon as the whey is drained OF.
To each IL lb' OF cheese | use one ;caeupful