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

men unanimously elected.
Mt. A. Bartlett offered the following reso.
luton:
Resolvtd, That the thanks of the Associa-
tion be rendered to Hon. B. B. Woodbury., o.
Geauga county, for his effort in obtaining
the passage of the milk Law at the last ses.
sion of our Legislature. Adopted.
Mr.. Horr, of Lorain county, read the fol.
lowing resolution:
ReSolved, That the Joint manufacture Of
butter and cheese at factories, where proper
advantages exist, will give better returns to
dairymen than cheese manufacture alone,
Adopted.
Mr.. Bartlett, of Geauga county, submitted
the following preamble and resolution:
WHEREAS, We must hereafter, as hitherto,
seek a market abroad for a large amount Of
American cheese, therefore be it
ResoIUed, That it becomes the interest Of
this Association to unite with similar or
carnations in sending an agent to England
to investigate and report upon the style Of
cheese demanded by the trade and the
method Of manufacture. Tabled.
On motion of Mr.. George Williams, Of
Herkimer county, N. Y, it was decided not
to take up the seventh regular topic on the
schedule, namely, "the policy of establish
ing a dairymen's sales room and depot at
some point.
At this point Mr.. Willard read a letter
from an Englishman on Ohio factory cheese.
[The minutes do not hint the tone Of the
letter. Next in order was the report Of the
Committee on Factory Cheese, but only a
small portion of this was read for lack Of
time, the convention desiring to adjourn
sine die at noon, and for this reason all the
rest Of the topics laid down in the programme
were not considered.
On motion OH. N. Carter, Z. A. Willard,
Esq Agricultural Editor of the Utica IN. W
Herald, was made an honorary member of
the Association.
The attention of the convention was &C.
oupied from this point till its adjournment,
by the reading of the following able report
Of Mr.. A. Bartlett, of Fowler's Mills, Geauga
county, on the subject announced below.
We are obliged to that gentleman for leav-
ing US a private copy of his very interesting
paper on the
CAUSES OF PoRoUsSEss AND BAD FLAVOR IN
AMERICAN CHEESE.
The address of Mr.. Powell at the meeting
OF the American Dairymen's Association,
on the 18th inst, was repiete with informa-
ton to the dairymen, the facts thus set forth
are mostly new to Americans, and the sug-
of Mr.. Powell show most conclu-
slvely that he is aclose reasoner, a profound
thinker, aud one who, as a general rule, ap-
pears to arrive at correct conclusions; but in
respects must differ from him, and l
in this article briefly to examine some
OF Mr. PowelFs positions, and present my
reasons fer a different conclusion.
Mr. T. says, "oheeseJ as a product of man
must depend for its perfection,
upon the process of manufacture. If that
be wrong, no care or attention can remedy
defects after it has passed beyond the
sheese-makers' manipulations."
This proposition is so nearly self-evident,
hat it seems almost useless to try to sustain
t by argument; but until dairymen fully
-ealize its truth and importance, there will
De constant need of cline upon line end pre-
'ept upon precept," and the constant r@eiter-
.tion OF the necessity of inquiry, inyestiga-
ION, and improvement in the process of
manufacture. "The leading mistakes" a Y
POWELL, "of our eheese-makers and our sys-
en- can all be reduced TO one word,
hurry"
This is eminently true to a great extent,
nut l regard the lack of information as a
adical defect Of our system, and / fully be-
ieve that if correct information could be
thoroughly disseminated AMONG our dairy.
men, pecuniary interest, the handspring of
development, would compel them
o pause and lay aside some of this charac-
eristic "hurry." Another characteristic of
dairymen, and one which lies di.
ectlY in tbs way of progress and improve
nent is our ~lnordinate self-esteem, each one
irmly believing that his cheese is as good
8 any other, and in fact q little better. Per-
onally, plead guilty to the possession of a
ull share Of this quality, but at the same
me l think / realize the necessity of i'm
and that the first step towards
blaming it will be to acknowledge that
ome other dairy is equal to our own; and
be next, that some are superior. Improve
lent Is even possible for us whenever we
that there is an excellence TO which we
ave not attained, although we NAV be sat-
lied that our own product is equal or even
to anything else in the market.
Iow this Is my position, and / may as well
lake a clean breast Of it and confess nv
IN, l believe that l can make as good a
heese as any other man or woman in Amer
"a There is self-esteem for you; there is
yetlsm with a vengeance; but how many
there among you, who, if they should
peak the honest convictions of their own
would not make the same confession.
there are any, let them speak, and
ana convicted. l may Judge you harshly,
Judge you by my WI mind, by my
Fellow dairymen this is all wrong:
el it, / know it; we must at the very
asst acknowledge that there is a point Of
which we lave not reached
hen and not till then shall we be prepared
develop improvement then and not til
ZEN shall we seek for ns1sand improved
,~ocessess for a better nd4igher standard
perfection in our product. In short, when
g come to fully realize that, instead of
all and having nothing more to
arm, we are in fact but just getting ready
learn, will there be hope of our making
Ivancement and a chance for decided fn- {
re improvement. !
In speaking of "the defects in American {
.eese," Mr.. Powell says that he thinks
d flavor is the direct and legitimate re- I
It Of hurry. i
To this l think l can fully subscribe, but ,
believe Mr.. P. fails to show why. Grant I
6 that a slow process of manufacture is 7
pre- certain to produce a good favored |
eese than a quick process, why is it? G
by will not a cheese that has been hurried
rough every stage of the process of man g
acture possess just as good and sweet a
vor as one which has been a long time in @
3 process7 In order to answer this in. v
Try allow me to suggest that cheese. C
iking is strictly a chemical process, and, r
.hough We may be able to force every .
1T Of the process, and thereby reach a J
Iult in less time, the result is not the 4
ne that it would have been had more a
ne been employed. Chemical change is il
1ject to fixed law, and unless the condi- C
ms are all right the result will be wrong. "
chemical changes are slow, and some a
very rapid, while others will be slow or b
nd as the conditions of the chemical fc
ces vary. For instance, the change Of q