The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1869-07-28
CHEESE MAKING.
Day in a New York Factory.

| ISNa'SpPSHuSHSoW VI AhS AhtSAhkOAV0i'
Did you ever see q thing done that
was 10 obviously Just the thing 10 be
done, that you wondered you hAd never
before thought OF II; and yet, which yon
not only had not before thought OF, but
probably never would, H. somebody
had not first shown II 10 yon3 Well,
that Is Just precisely the Impression
made upon one by q cheese factory,
Certainly, this 10 the very thing TO be
done with ones cows and milk. And,
why 10 the world didn't we think oft
before! It's Just as aasy to be seen az
the nose on your face. OF course Il is.
But, then, nobody did see 1t until
some hall dozen years since, when some
cute New York Yankee-there are
Yankees outside Of New England-all
Rt once saw that cheese making was an
operation that could best be done In
the aggregate, rather than by drlbletH;
that two or three persons could easily
manage In bulk the operations that in
The detail was hard work for twenty
families; and that perceived fact was
the Cheese Factory. The world will
never 60 back 10 the family cheese
making. This Is immensely the more
excellent way.
The apparatus OF the Factory Ia not
extensive. There ID a rough building
with work room some fifteen or TWEEN.
" feet square, cut OF from u much
longer room, for the curing and
storing OF the cheese. Yet few fac.
tories are large enough to store thelr
cheese for any considerable time.
Twelve Cheesss u day are three hun.
dred and sixty month, and they will
take quite space for turning and
curing. Then there are two or three
vals Tor separating the curd and whey,
and one for sailing the curd. Besides,
there are several cans, several scales,
and variety Of smaller articles for
different purposes. g.
The operations Of the day begin the
night before-(there Ia some Irish
blood In my veins)-when some Of
the patrons bring some OF their
nights milk. This Is carefully
weighed, and turned into one or The
yats. These vats, by the way, are
double, one setting inside raoother.
Through the outer one and around the
Inner cold water is kept running, to
keep the milk cool until morning,
Then a very ingenious contrlvance,
operated by the stream OF water issu'
Ing from the vat, and called an agitator,
keeps the milk slowly BtiTrthg all
night, to prevent the cream from rising,
In the morning, teams come from all
quarters, bringing milk in cans, which
is weighed and turned all together into
the watts. Then the cold water IL turned
OF from the outer vat, and the water
In It is heated to certain degree, and
the "Rennetl" solution added, together
with the "Annetto," TO give 1t color,
and the milk stirred for few minutes.
Then. .it.stands still for altlme, when'1t
all becomes "loppered," after which 1t
ls cut up into little chunks by an In
genious contrIvance, and stirred, mostly
With the hands and arms, barred TO the
shoulder, until the whey is separated
from, the curd. During these opera!
ttonS. much attention Is given 10, the
temperature OF the vats-sometimes
lowering It and sometimes increasing It.
1t is little singular that human in
genulty has never yet heeh RbIsito a9-
wise q substitute for calyes' RennAtt',
In cheese making. Without ,Rennett
cheese cannot be made. Cheese, there
fore, ID death on oalVeS--though little.
Rennett goes a great ways. - -
Aud people, too, who are 30 fond OF
a rich yellow color in their cheese, per-
haps never suspect that the color they
likeso much Is not put there by the,
COW, but by the cheese maker. II is.
simply solution, OF Annette, that any
one can buy at the drug store. The
cheese is probably actually better with
out II. So much fol. fashion, orimagl.
nation. And yet, the factory that
should omit the Annette would fall to
market It's cheese. sI" % ,eHs'"
After the whey Is spfEiclently ssparar
ted Il Is run of by a syphon, and the
onTd transferred to another vat, for
sailing and'further manipulation, pre-
paratory to putting 1t iiithe press. The
press 10 aniroh screw, isImllaEt 10 those
In the portRbleicider millRi The cheese
stands about.twenty, four hours III the
press, when tits removed 10 the curing
room, giving place TO the next days
product. If-.uGp at5E
Each mans milk, being, weighed In
the morning, and The amount OF cheese
made the next morning, 1t Ia easy 10
determine what is each patroH's share
OF cheese for the day, tor which here!
ceives due credit. The, factory usually
charges two cents 4. s.ponpd loI making,
curing, and boxlnR.I Sslea are gener-
allynmAde at or from then factory. on
behalf Of the several owners, though
the factory assumes no respohsibIllty
beyond the making, curing, and box.
Ing. nfi Ga 2iG ,-F''H 'E3Eii ~ fad
At first, some more unscrnpulous
p9tlops7 apsi reading In the papers
Of patrons OF theological ReminRries
watering stock 10 Wall and Duane
streets-resorled to watering. their
milk, previous 70 delivery. "A curious
little invention, however, the LRotom-
eter, renders discovery SO easy and
certain, as eifeetnally to opnt.a stop to
the proceeding. Wonder II somebody
cannot invent some BimIlAflYi electiye
instrument for watering In those
other faotorletl And, IL, ,.Ihsy4 can't,
why may not farmers get rich from
sWateringi thelrAtocloin nilllsi and be:
come patron saints In some denomlda.
tlopal calendar. by founding professor.
ships Tor ltheologica sefninaries with
the prooeedsl IN ,,r.,,lso.y
The profits OF cheese making. albeIt
not remarkably Sudden, hare fevefthe!
less very RTeatr 'Fd6toiy made cheese
btings enough more than home made,
to pay The factory tariff oftwo cents per
pound for making, Thesystem there.
fore pays for Itself iRnd relieves the
patrons from the ehIlTe3ork iof max, :,
lng-leaving them only theca or The
cows, the milking, Gnd the. daily, carry.
ing OF the milk 70 lfS factory. I
just now the market 10 depreRsed,
But even at present, prices, q. cow,s
cheeaa Iorlths seGsoHl Mil baylor hers
self, although the proftot the business
has here run the price'of COWS. up to do
extravagant figure. Aud then, ,Rs things
are managed here, the milk and butter
from the COWS dufIngN that portion OF
the season In which cheese Is not made,
wt| nearly or qplLepay thetaqpnsle ek|l
pehhe' OF 'beetiug hefs ~
Whether CheesS aclSrlss could ad-
vantageously beLIntrodntsd Into Wess
lVifginia will depend SOMEWHAT 'onclf-
ctmstances. tn 'the tlrst place, Lhsy,
require dlaerentt treatment of6the
COWS; developing their milking quail
ties 10 a-higher degree than we are nc.
cuStomed to,i In The next place, ehe
business requires q constahcy and
pRinstaking, ln3the daily milking and
carrying or. the mllkito the factory!
that might not be pleasant 10 the ma
Iority Of our people. And, then, It
might be difficult 10, induce sufficient
unanimity In such newi thing In