New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1866-01-15

Milk wss often tainted from the use OIL putrid rennet
The rennets obtained in large cities like Boston and
New. York were mostly of q very bad character The
calves before they killed were In starved condi
ton and the stomach highly nilnmed-then when saved
were little better tlan purid animal matter and when
used for cheeemaking poisoned the cheese. Cases OF
poisoning from eating factory cheese had occurred dur.
ing the past season. and there was good reason 70 be-
leve that was the result Of using bad rennet He did
not believe sny better favored cheese could be made
by the coarse cnrds process than by the me curds
II proper attention to the management OF tne acigs
was had in either process but larger quantity could
be secured by the coarse curds process lie showed
from analysis that nice mellow paiatabie cheese was
not chiefly due to the butter 1t contaped' pu Gu '"e
other Land to a nice admXiure OF moisture among all
its particles. The analysis of the finest English cheese
that which sold in the English market Tor 24U1se. |
per pound in gold contained mncn less Dutter lnu
higher per cent OF moisture than the best American
cheese. The difference in moisture alone was ssven
pounds to the bundrcd weight very important JOSS 70
American dairymen. The great point IN INC Iutule
manufacture Of cheese TO produce fine'havored
mellow, richtasng, higi-priced cheese from mix nor
particularly rich in butter by the new system OF
manufacture 1t could be done and Immense sums IN tne
aggregate saved annually to the dairy region. ms
point was new and had not before been presented TO
American dairymcn. 49,
1t was believed that markets could be opened to take
large quantities OF skim cheese 1t peculiarly well
adapted to long voyages and hot climates, and was
reliShed by the inhabitants living in such climates,
whose stonachs could not endure tat food The SKIM
milk cheese was highly nutritious containing more OF
tho nitrogcnizcd elements Of food than whole mix
cheese lie showed from analysis that cheese was one
OF the most nutritious articles OF 1000 IN COMMON so
that it was pound for pound twice as nutritious as
beef ard got the cost OF pound OF cheese was much
less than two pounds Of beef When the people began
to understand that cheese was not only one oi the
greatest Injuries for the table but at the time
contained more nutrition than other articles OF food
and ut less cost wonld be eaten on the score oil
economy The prices obtained for cheese had always
been too low Cheese could not well be afforded under
10 cents per pound according AZ other products were
selling and considering the rates OF gold should be
made to reach that figure The cost OF cheese ~ The
farfn fla Al
per poundnot including the labor ot the farmer
In supervision &c. and yet many were crying
against the enormous prices obtained Tor cheese
II interest capital and the cost Of labor and all other
expenses taken into account the farmer wound not
be fognd 10 be ping up the vast sums that many
ianced ,
The influence OF the cattle plague in England on the
English cheese dalrying must necessarily decrease the
basness. This would increase the demand Tor Anerf
can cheese and would open mp prospect lot Detter
urtoes for wears to come Accurate knowledge as 10
lie condition Of the dairy interest ~ England should DO
had at early date IN order to TX upon prices ior
the cheese the coming year 90
tories imperfect one, rs II acted nnequhy CIV
ing to those who delivered poor anu watery mix the
larecst credits Some system should be adopted for
creditng milk according to ITS quality as wen hs guam
tlty Mr. willard then gave statistics showing the
quantity OF cheese exported during the pistyeir. FROM
these 4, sppears that there has been considerable iil
ing OF from the expectations Of last year The speaker
said tha, dicTcnx results had been anticipated at the
openng Of the trade in the Spring. and that our eIpor
tons shond be increased the ensuing year to at least
mUO0o OF pounds in order u keep pace with the IN
crease Of dairying throughout the country.
Mr. Dnlong OF New.York asked Mr.. Willard II he
wou tell as 10 the age of the specimens OF cheese re-
ferred 10 differing in tie amount oi wafer tsy cou
tanned. . -,
Mr. willard was unable to say with certainty. They
were probably Of the same age
II Sas Mr. Budlonss opinion that IL they were manu-
featured different seasons tho difference IN moisture
might be accounted for.
Mr. Willard said there was always more or less mol
iure in American cheese.
Mr. Budloug agreed with the gentleman stating that
he had ALWAYS found this fact serious draw back IN
shipping to England Mr.. H. referred to the address
which Lad just been delivered In highly complimentary
terms and then presented some excellent suggestions
concerning the proprety OF dvcrs!ihS the maauiac'
tnfe.
THURSDAYS PROCEEDINGS.
M Collins. a gentleman Of Otsego County who had
spent some weeks in England then delivered the result
ol his oi...rs atons. lie said that American cheese
was coming into favor In the English market The cat
liz plague would undoubtedly give an impetus 20 H.
lilo seemed to think II would reach our shores In spite
o. Quarantine and would cholera bAmerican cheese
had improved 20 much that IL now h.ts steady sale
whereas once IL would not have been touched There
was however great room for further improvement
We alter the shape as well - the qudy OF our
cheese The Cheddar cheese (keg shhpedl sold best IN
Eagand II cut better on the counter. Ia ms private
da!ry be had found "A 10 l0 pounds Of milk produced
one pound OF cured cheese. Ills manner 81 making
would BE- found IN the Agricultural Socieb Reports
Mr. Powell Of Hcrkimer was then invited 10 address
the meeting his obse atoms Of the cheese trade IN
Tngland lie said the demand for cheese must In.
tered and the disease was spreading Private diaries
ouly were tried IN England. The factory system gave
Us uniformity Ia size ard quality SIC ana shape
were worry lmrortlnt from hiv TO one hundred
r,nnds wa, tho best weight for London market.
coorod cheese aud especially red coored was not ad
yantageous. The proper color OF cheese was that oil
,ich Grass butter II would sell better IL without
handages Nine tcuths Of the American cheese IN
Fngiish markets either bad IN quality or damaged
IRON shipment The chief complaint however was OF
quality ,,,.p
Eut TO the character OF cheese O'1Nufi w 'n' lug
lsh markets Mr. Cordcroy Of London says. I'VE want
cheese riob solid fine favored rm. sound hacdsone.
ana that will 30 10 Improve for twelve months, or
longer frcquired -. -,,.
arr irm and .mpcrish,bc keeping IN the farmers
cheese room twelve months OF longer tho texture solid
bnt not tough, and the flavor fine.
Mr. Ittlry ~ Bath says. The chirhctetlstcs o' a
GOOD cheese are melos and rich In taste aud FAVOR
and frln rrd fall IN texture
Mr. Patterson OF Edinburgh says; A good cheese
cenf esnal flavor throughout; and of compact solid
texture without being walyi iri, ana S. meh ch.hy
IN the mouth leaving 10 rough ni'oE Oh Tue paho.
Mr. joseph Harding of Somerset SAYS; gooa
che.se ia close and firm In texture. yet mellow III cnaf
,r,er or oualty II is rich with tendency TO melt IN
the mouth the flavor lui and tim. approaching to that
0l ha2el'pht. ,-.,-- = -. 800,
aor,ood o be- r.t class English CheGdar cheese. II Is
,yla we are attempting to reach. aud II may be oil M
teest 10 dairy aud cheese makers 20 fow VI ".a'
manner 1t is now produced on the other SIDE oil tue Az
llniic. -, 80, -, - -, ill.,, q,
chee,, making Pure mix and pure rennet worked
with care make good checte. ,..,.., ,,o ,,,.
s.,,rnI ntemuts were then made 10 induce Tue per
IONS prescn To subscribe. Tho majority OF them show
ing uositye dissemination. Mr. Leland ot New OH saih
lie dc sired 20 know re was expected lhl' inc Asso
citation should shoulder the expense OF starting inc pro
un.c1 newspapcr organ and the agent 10 he sent 10
Curooe fsu he could tell them pain!t that the da'Fy
n, rxnected sonc private ends were being served aud