Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1859-08-03
Cheese in Trumbun County.

Last week we visited the establishments OF
the principal cheese dealers in the east and
north part of this county, and here at home.
The first was thatof Mr.. D. Baldwin in Fow,
Ter. Two buildings, 40 by "a feet, and 40 by
- feet, and one room in his brick store, go by
81 feet, are occupied for curing and 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 600 cheese, averaging about q
lbs each, in weight. These were mostly made
factory in Hartford, where cheese is made from
curd bought from the farmers. Here are l 900,
making in all 5000, or a little over 100 tons,
now on hand. 1900 boxes, were shipped last
week.
Messrs. Andrews & Aldrich. in the same
town, occupy three buildings, fOrthe same pur-
pose, in different parts of the township, all OF
which are now full. They have now in store,
5000 cheese, averaging about % lbs each, and
have shipped 1000 boxes-in all over eighty
tons. These are all purchased from the farmers
Messrs. A. & A. manufacturing more, them
selves.
AT Kinsman, is the factory of Messrs. Pelton
& Brother. Here we found 1000 cheese, all in
nice order. The owners being absent we OBJ
tanned but few particulars.
at Gustavus is the Factory of L.. FELTON,
This is the same which was formerly owned
by George Hezlep. Esq, and was the pioneer in
the manufacture of English Dairy Cheese
Here are between $500 and 5000 cheese. of ex-
eellent quality.
In thee factories of the Messrs. Pelton's
in Gustavus and Kinsman, and Mr.. Baldwin at
Hartford, the curd is purchased from the far
mers, collected each day, and brought to the
factories. Here it is cut in small pieces, by a
machine, washed, heated, sailed, eolored, pres
sed and sacked. ALI OF the cheese being pres
ed in hoops Of the same size, manufactured and
cured by the same process, a great uniformity
both in appearance and quality is the result.
In Warren at the warehouse of Messrs, An
drews & Weeks, (Mr. Andrews is also of the
firm of Andrews d Aldrich, before mentioned)
We found 1000 cheese, averaging about 26 lbs
each, mostly of the English Dairy variety. The
warehouse is 80 by % feet, and full from floor
to ceiling. They have stored several tons of the
large fat cheese, in the third story of their store,
and have shipped a few tons.
The building occupied by Parks & Wentz as
q cheese warehouse, Isl three story brick, with
two rooms on the lower floor, each about 90 by
60 feet. Both of these are full, and one room on
the second floor partly filed Here are over
1000 cheese, about 80 tons, mostly of the Eng
ish Dairy shape, and varying in size from 6
to l3 inches in diameter. Some small lots have
already been shipped from this establishment.
Messrs. Smith & McCombs use for q cheese
warehouse the building on the canal, formerly
occupied by Mr.. c.. E. Lefingwell as a forward
ing warehouse, this is about 60 by 40 feet, hay-
ing three floors. The lower room is full, and
the second floor partly full. Here are from 80
to 90 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 so inches in diameter, and weigh
lug 100 lbs. or more.
The practice now in vogue with most of the
principal dealers in this vicinity, of taking the
cheese when quite green, and curing it in ware
houses used for that purpose, is a great i'm
provement over the old plan of shipping cheese
IS fast as it was bought. Two or three men
can tax care of the cheese from fifty diaries 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 are, } by
railroad, they arrive at their destination in
good order, and are profitable to both buyer and
seller.
There has also been n marked improvement
githint the lastfew 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
its manufacture, which Injuries the cheese, but
the best Turks Island, has taken its place
The large unwieldy cheese of 50 to 100 lbs
each, have nearly disappeared Experience has
shown that cheese of this size are slow to cure,
very difficult to handle, liable to stack to the
and to be btokep in turning.
The great staple of the Reserve partakes of
the spirit os the age, and improves each year,
in more senses than one.
The Drouth.