The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1869-03-20

The dairies where cheese is manufactured
for sale are probably far less in number in
this State than those in which butter is made
for market-the demand for cheese being less
than that for butter, a nd the process OF max
ing it more complicated. Many persons who
sell butter only, do make cheese sufficient for
their own use. Some who offer both for sale
have way of making both at the same time.
Cheese made under such circumstances is
certainly remarkable for its keeping qualities,
il for nothing else. 1t will hardly be assert
ed, l. think, that our cheese, on the whole,
ranks higher than our butter. Inferior cheese
cannot be SO readily disposed of as second
rate butter, and we meet, therefore, with less
in! the market, which is commonly supplied
from the large dairies of ether States.
Yet it is said that much of our best cheese
is carried out of the State, and returned as
from Vermont Our good cheese ought to
win name and market for itself, without
resort to such subterfuge. We know that
really superior cheese is made in our State.
noticsably in certain towns and districts. as
well as in dairies here and there. Freeport
cheese, for instance, has long been favorably
known in the Portland market, and that of
some localities in York county is famed for
its superiority. Other places of good reputa-
ton in this respect win readily suggest them
selves in different quarters.
was conversing not long since with an ex-
dairy woman of skill, and inquired of her if
she thought locality had much to do with
success in cheese-making. "It does not de-
pend" said she, "upon the cows OF the pas
turage, but upon kno,oing ho,o. Where 1
was brought up, they did not make good
cheese, and when went to housekeeping,
determined to learn. was acquainted with
lady who made excellent cheese, and 1
went to her house and got her to show me
about every part of the work. Then she
came home with me, and helped me
about my first cheese, and after that, had
no trouble. Icould make just such cheese
as she did,"
"Where was theidiference," II asked, ,"between
your method Of making cheese and that of
the people with whom you liye9" "They
hurried IN making it, and didn't. They got
the cheese into the press early in the fore
noon, while mine was not ready for it till the
middle of the afternoon. I think it was more
in that than in anything else.p
Here was wise example, thought, for
those who would obtain skill in such work.
II beginners, instead of resting satisfied with
only the superficial knowledge needed for the
making of butter which Will not keep sweet
a month, or of cheese half the value of which
is lost ere it gains consistency, would seek
instruction from those whose skill in these
matters is beyond question, the result would
soon be happily apparent in the market and
at our tables. Perhaps even the veteran
spoilers of good milk might be induced in
time to amend their ways.
Has not eur Agricultural College some
thing to do with SO important department
Of farm labor as dairy work? Surely if it is
the aim of this institution to promote intelli-
gence and skill in the work Of the farm, this
province has its claims. DoRCAs.
OXFORD COUNTY.