Cleveland daily leader. [volume] ([Cleveland, Ohio]) 1865-1873, 1866-01-26

ufactured a few years ago. Sach cheese
could only be, sold in limited quantities, at
low rates and to a certain class. In nanu-
featuring, the first requisite to success was
to hsvo good, clean, healthy milk upon
which 10 commence operations. TIL nature
Of milk ferments was imperfectly under
stood, and it was wonderful what a small
qusutg of ferment would faint Large nuans
tity of milk. Dairymen were negligent
about cleaning pals and dairy utensils prop
erly.Zfhey were often careless in allowing
dirt to drop in the milk while milking, or ad-
Eding feverish and partly decompOsed milk
to that which was good. This bad practice
| tainted milk and caused trouble in securing
high Favor. Ferments were of.en induced
which it was very difficult to control.
These ferments were sometimes of such a
bad character that the curds foated upon
the surface of the whey before of proper
texture FOR the press, often causing the loss
of large quantities of cheese. He gave his
views as to the manner of treating floating
curds, and the best way of conducting ope-
rations SO as to save the cheese. Ferments
were more active at from 70 degrees to loo
degrees. They could be checked in a mea-
sure by reducing temperature and by addi-
ton of salt. The cheese should be cured in
a low temperature. Milk was often tainted
from the use of putrid rennet The rennet
Obtained in large cities like Boston and New
York, were mostly of a very had character.
The calves before they were Kill ed were In
a starved condition, and the stomach highly
infamsd-then when saved little better
than putrid animal matter, and when used
for cheese making, poisoned the cheese.
Cases of poisoning from eating factory
cheese had occurred during the past sea.
son, and there was good reason to believe
that it was the result of using bad rennet.
He did not believe any better cheese could
be made by the ~"eoarse curds" process
than by the " fine eurds," if a proper stten-
ton to the management of the acids was had
in either process, but q larger quantity
could be secured by the coarse curds process.
He showed from analysis that q nice, mel
low, palatable cheese was not chiefly due TO
the butter it contained, but, on the other
hand, to a nice admixture of moisture among
all its particles. The analysis of the finest
English cheese-that which sold in
the English market for 24925c per pound,
in gold, contained much less butter and a
higher per cent. of moisture Than the best
American cheese. The difference in mois-
ture alone was seven pounds to the hundred
weight, a very important loss to American
dairymen. The great points in the future
manufacture of cheese was TO produce o fine
havoted, mellow, rich listing, high priced
cheese from milk not particularly rich in
butter. By the new system of manufacture
it could be done, and immense sums in the
aggregate saved annually to the dairy re-
gioh. This point ives new and had not be-
fore been presented to American %dairymen.
The speaker gave o description of his tour
in Orange county, and the practical advant-
ages of manufacturing butter at factories in
connection with skim-milk cheese. This is
an entirely new feature in dairy operations,
and destined TO work important changes in
the system. The plan admitted of various
modifications-some could make purely a
skim cheese, others could take off a portion
only of the butter, but yet get as good a
product as was nov being manufactured. 1t
opened up a wide held OF experiment to de-
termine how far the-skimiag of the milk
could be carried, and yet obtain q mellow,
rich and high favored cheese. 1t was Pc
culiarly well adapted to long voyages in hot
climates, and was relished by the inhabi-
tants living in such climates whose stomachs
could not endure fat food. 1t was believed
that markets could be opened 10 take large
quantities of skim cheese. The skim milk
cheese was highly nItricious, Containing
more of the nitrogenized elements of food
than whole milk cheese. He showed from
analysis that cheese was one Of the rtost
nutrieious articles of food in common use,
that it was, pound for pound, twice as nutri-
ciOus as best, and yet the cost of a pound of
cheese was much less than two podnds OF
beet. When the people began to understand
that cheese was not only one of the greatest
Inquiries for the table, but at the same time
contained more nutrition than any other ar
ticles of food and at a less cost, more would
be eaten on the score of economy. The
prices obtained for cheese had always been
too low. Cheese could net well be afforded
under 20 cents per pound, according asother
lproduets we're selling, and considering the
rates of gold, should be made to reach that
figure. The cost Of cheese to the farmer tbs
past season was only a fraction less than
sixteen cents per popnd-hot including the
labor OF the iaTmer in personal supervision,
&C. and yet many were crying out against
the enormous prices obtained Tor cheese. If
interest on capital and the cost of labor and
all other expenses were taken into account,
the farmer would not be found 70 be piling
up the vast sums that many fancied.
The influence Of the cattle plague in Eng
a on the English cheese dairying must
necessarily decrease the business. This
would increase the demand for American
cheese, and would open up a prospect for
years to come. Accurate knowledge as to
the condition of the dairy interest in Eng
land should be had at an early date. in order
to fix upon prices for the coming year.
1t was important that the old styles of
eheese-that is, cheese of large size-ts at
once abandoned. If factories persisted in
making these, they must expect to be out
sold by the private diaries. A revtw If
the home trade and its requirements W 5
made, and a plan suggested for thr wi n
cheese into all markets. Vast QUAINT les II
Hhanea aarld fhnu ha l;zao-
creating a demand, prices would Q in
creased and dairying made more remunera-
tive.
The speaker urged upon dairymen 'he
importance of breeding and raising ihei,
OWE dairy stock. The matter had too Ion .
been neglected, and the most disastrous con-
sequences would follow if the practice was
continued of annually Strengthening all
the young calves. He suggested a plan
whereby calves could be raised at factories
upon whey, and a little oil meal or ship
pings. The cost would thus be a mere tride. |
More attention should be given to the pro-
duction of a good quality of milk. The
largest results in cheese were made on "old
pastures" Thu system of weighing or meas
uring milk at factories was an imperfect
one, as 1t acted unequally, giving to those
who delivered a poor and watery milk the
largest credits. Some system should be
adopted for crediting milk according to its
quality as well as quantity.
MIR. Willard then gave statistics showing
amount Of cheese exported during the past
wear. From these it appears there has been a
considerable falling off from the expectations
of last year. The speaker said that different
results had been anticipated at the opening
ofthe trade in the spring, and that our export
atoms should be increased the ensuing yeer,
to at least sixty millions of pounds in order
to keep pace with the increase of dairying
throughout the country. A large surplus of
cheese in producers hands had always q de-
pressing influence on prices. Cheese should
be moved from the shelves every thirty
days, and disposed of in the markets, and
the more we could ship abroad atremunera-
tive rates, the better it would be with that
to be disposed of in the home trade. He
urged the necessity of dairymen and fac
tories making monthly returns of the guam
tity of cheese on hand. In this way, dairy
men would know at all times what they are
about, and would not be subjected to the
impositiOns of shippers and dealers. He
union and harmony among producers
and home dealers, that prices might be kept
up, and those advancing the interest of the
producer should be literally rewarded.
MI. Willard said in conclusion:
My friends I have briefly alluded to
some Of the new features of the dairy, and
what seems to be its present needs. None
Of US have, as yet. reached the end of i'm
provement in dairy farming. Review. for
B. moment, the history of agriculture for the