Cleveland morning leader. [volume] (Cleveland [Ohio]) 1854-1865, 1859-08-05
MORNING LEADER.
Cheese b rrumbuIl Conntt,.

] Last week We Nltlteu thc eHthul8hmcntH o
the principal cheese dealers IN the east anC
north part Of this county, and here at home.
| The first was that OF Mr.. ID. Baldwin. Ia
Fowler. Two buildings, 40 by "a feet, aud az
/ BY % feet, and ono room in his brick store, 60
by 81 feet, are occupied in curing aud packing
cheese These buildings are nearly full Of
cheese, disposed upon shelves, in tiers Of two
in width, from floor to ceiling, leaving spaces
between the shelves, only Of sufficient width
to allow a man to walk between In these
buildings are 1000 cheese, averaging about %
lbs each in weight These were mostly made
by the farmers. Besides these, Mr.. B. has a
factory in Hartford where cheese is made from
curd brought from the farmers Here are 600
making in all 5000, or little over 100 tons.
now on hand. l,30O boxes were shipped last
week
NJ ssr5 Andrews s. Aldrich, in the same
town, occupy three buildings, for the same
purpose, in different parts of the township, all
Of which are now full They have now ia
store 1000 cheese, averaging ab lut % lbs each
and have shipped 1000 boxes--in all over 50
tons These are all purchased from the farmers
Messrs. A. b A. manufacturing none them
selves.
At Kinsman is the factory Of Messrs. Pellno
and Brother. Here We found 1000 cheese, tai
in nice order The owners being absent we
obtained but few particulars.
At Gustavus is the factory Of l. Pelton.-
This is the same which was formerly owned
by George Hezlep, Esq and was the pioneer
in the manuf ctuTe Of English Dairy Cheese
Here are between $500 and 5000 cheese, Of
excellent quality.
In the factories Of the Messrs. Pelton, in
Gustavus and Einsman, and Mr. Baldwin at
Hartford, the curd is purchased from the farm.
ers, collected each day. and brought to the fac
tories. Here it is cut in small pieces by a ma
chine washed, heated, salted, colored, pressed
and sacked All Of the cheese being pressed in
hoops Of the same size, manufactured and
cured by the same process, great uniformity
both in appearance and quality is the result
In Warren at the warehouse of Messrs An.
drews Il Weeks, (Mr, Andrews is also of the
frm Of Andrews d Aldrich, before mentioned
we found 1000 cheese, averaging about &c lbs.
each, mostly of the English Dairy variety The
warehouse is 80 by % feet, and full from floor
70 ceiling. They have stored several tons OF
large fiat cheese in the third story of their store
and have shipped few tons
The building occupied by Parks & Wentz a,
cheese warehouse, in a three story brick
with two rooms on the lower floor, each about
20 by 60 feet. Both Of these are full. and one
room on the second floor partly filled. Here
are over 1000 cheese, about 80 tons, mostly Of
the English Dairy shape, and varying in size
from to l3 inches in diameter. Some small
lots have already been shipped from this estab-
lshment
Mess.s. Smith & McCombs use for cheese
warehouse the building on the canal formerly
occupied by Mr. c. e. Lelingwcll as "a forword.
ing warehouse; this is about 60ly 40 feet hav.
ing three floors The lower room is full, and
the second floor PARTY full. Here are from 80
TO 80 tons, of all shapes and sizes, from the
small but thick English Dairy, of six inches in
diameter, OF 10 lbs weight, to the large, fat,
old style, 20 to 80 inches in diameter, and
weighing 100 lbs or more.
The practice now in vogue with most of the
principal dealers in this vicinity, OF taking the
cheesc when quite green, and curing it in ware
houses used for that purpose, is a great ian.
provement over the old plan Of shipping cheese
as fast as it was bought Two or three men
can take care of the cheese from fifty dairies of
the ordinary size, and experience makes them
perfect in their business No cheese are ship
ped until they are cured, and then being care
fully boxed, and sent (as they usually ure,) by
railroad they arrive at their destination in good
order, and are profitable to both buyet and sell
ler
There has also been a marked improvement
within the last few years in the quality of
cheese made by the farmers. Few ofthem now
use the Syracuse salt at ALL because of the
lime used in ito manufacture, which Injuries the
cheese, but the best Turks Island, has taken
its place. The large unwedy cheese Of 90 to
100 lbs. EACH have nearly disappeared. Ex-
pcrience has shown that cheese of this size are
slow to cure, very difficult to handle, liable to
stick to the shelves, and to be broken in turn
ing.
The great staple OF the Reserve paGtakcs OF
the spirit OF the age, and improves each ear,
in more senses than one 80 Warren Chronicle