Ashtabula weekly telegraph. [volume] (Ashtabula, Ohio) 1853-1873, 1870-04-02
or your eheese 80 steady and rnll.

clbyed, or asking for a ruingu, reduction in
/ price.
/ And now there IA II general belief among
dealers and producers that the suppIy of old
will be well cleared ont Of III ,rkot before new
made cheese puts in its arpcarincn. -
This result, following producii0n 20 large.
ly in excess of previous years, l. attributed IN
the improved character Of your cheese, attain.
ed under the happy combination Of adyanta.
geons circumstances, arising from the even
and moist temperature uf the season and your
well directed skill
Jhi5 humidity Of clim1te and cvenncss Of
temperature Of the summer have been propi-
ti0us in many ways The evcnncss o. tcniprra-
turc has ripeaed the well made cheese With
ulat sradincss 50 essential tO sOllity Of tex.
lure and unsprUrg flavor The humidity Of
lhe climate, while unlaN or ible 10 the better
GROWTH Oi wheat and,cUrn crop. has prOyr,
most "'orabIe TO gfdsses by givitg an ever
green vegetation moi unlike that which is the
p cuIiar Characteristic of ia. British Islands
where we meet our most formidable rivals
British agriculiuTists have known well how
20 avail themselves Of this pcculiiriiy of th,jr
Climate aud you have siJ~n yOursrIq = apt In
The use Of an occasional advantage Of like
Character. The midnrss Ot the temp .raiutc
and The inopprcssves suDsl ne hEve cOntribu-
ted to the com OFT Of your lcfds and the boun
tcous secretion of milk
The frequent showers have provided in adj
dition u freshness Of grasscs inexhaustable
supplies OF sweet and pure water. while Il !
chemical laws involved in the processes Of
Y"nr nanuiactuIc have been comparatively
undlsturbcd by those extremes which 50 com.
monty occur in our country. and the grand re-
suit Fas becn an unnsuthy large. glaniiiy Of
pur'r and swee'er Il ,yOrcd cheese than you
nave ever made before. and which has bccr
taken up with ayidity ut satisfactory pric.s.
Now What lessons may We draw from this
exhibit Oi "A seasons busin, ss! These: That
we snail hnI "A sur market Tor all tn. butter
ana cheese we are now making, II il I've OF d
Character, TO give confidence to those who
deal III II, and tnUSe yIiU consume it, instead
OF di5irust That foreign market will Increase
their calls upon you. while Auclican, will
linliale The Englshmcn in making your cheesc
Il Substitute for meat instead of Il relish or cx-
penSve luxury 10 Oe indalgrd in only upon
rare occasions. That we must devise means
lof securing tie post, even temperature Of the
curing hOus., which, has been so useful to us
The past season, and that the drawback arising
from the dryncss of our common seasons must
b. cvcrhalanced by greater care through the
ehnrc process Of manufacturing II we continue
these satisfactory results
Bat the products Of the dairy in our country
the past season, large ~ it IS Is not the extent
OF 'ts increase Although it has come TO
possess that elcnleilt Of character which once
claimed TO crown cotton with kingly hOnOrs
that OF transcending in an aggregate value in
dollars and cents any other product of our
country. Notwithstanding it has increased
from an aggregate value Of SJ0.0J0O00 in 1850
TO thai of S4OO0O000O in lSJ9-an increase Of
abut 500 per cent. in ten years, still this is
not the end of our ability. 4 rapid increase
will in all probability continue for years to
come. The season of 1869 has been one of
unusual prosperity for American dairymen
generally. Better prices have prevailed than
F,41 p1lp lafa n.tt L.,
stead OF Tie lower prices which you had pre-
pared yourselves 10 accept rs Il necessary re-
suit OF the progress the nation was supposed
to be maNing in getting 10 Il specie basis YOU
have received material increase over last
years prices. ..-
This has created the belief # net establish
ed as fact, that yours is the most profitable
branch of general farm industry. Such II be-
liet, whether well or i'll founded will r. suit in
IL further increase Of COWS and acres devoted |
TO their keeping.
1t is already estimated by close observers !
that next years dairy product will be third |
larger than of any former year in those por-
tions of our country best adapted to dairying. !
What shall we do with so large Il product, !
and how we shall maintain its profitable pro-
duction under snch II rapid increase, are be-
oming questions ut serious IN ImCnt.
Mr.. Webb, OF y. York city. IA large shipper
OF American cheese, in paper read before the
American Dairvmens Association, sates srat
the cheese of some important dairy sections
OF England has shown no improvement in char |
acier tor seven or eight years, but has rather |
This lie attributes 10 an indit. |
ference among tfe dairymen arising from |
feeling of independence and tafif lencr growing
out OF their success They do not confnr |
themselves and tamilies 10 the personal per-
of the WORK rs iOrmcrly, and lss ia
yorablr results follow. Having become well
70 do" they think their reputation fully made.
You will see tEat this be not your history.
Americans must be educated To II grrd.rHTse
of cheese as an article of daily food. The lea
mat cheese is ot great value to the lahOring
man as a supporter of strength and vitality is
new TO the bulk of tine people. They, Savc re-
garded IL useful only rs Il relish or SAarprner |
Oi the appetite. Thes- essays have shown it
TO he wholesome, nutritious an,; economical |
wholesome becausp of the purity cl lis source,
the pure milk Ot healthy cows feeding upon
sweet, nutritious grasses, drinking the crystal
waters of overtlowing fountains, and shuiliIg |
tIe fresh and fragrant breeZes of expansive |
pastures wholesome because al ling di ycsIion |
by adding directly 10 the essential eteRenls in
yOlved in the process of digestion, and when |
taken with other food ; Wholesome, still fur |
ther, by producing an important equilibrium
among those elements required for the support |
of the parts and functions OF the human body. |
Nutritious, because highly contracted COM
structure and economical because capable of
strength and vitality in cases of Sc
we're physical labor lOnger than most other ar !
ticles of food, meat not excepted, and ec0nomi |
Cal also because when used with bread and /
vegetables it utilzes large portions of their |
parts which would otherwise, go |
go entirely 10 waste by affecting the cq'liiibri-
lm just nllndrd TO-
Cheese would pfOye economical finally be-
cause by its general use the prices OF all kinds
Of meat must be materially reduced.
When these facts are fully understood and
respected by our own people as they ara by, |
the unrivaled resources of our |
are developed by the steady encOur-
lgemrnt of all branches Of manufactures, |
drawing to our soil tie oppressed but skillul |
in EurOreGn countries, furnishing Ia /
nliar occupation Tor all who may flee from the |
oppression of the old world 10 the libcrlius (
and bOunties of the new, diversifying the IN
lustTies of our ready hands aud resolute hearts,
building up large, manufacturing cities in cvcry
} ate OF the Union, consuming upon our plains,
llolg our own valleys, and within our own
mines, the heavy products of our own sop,
md saving the serious drains upon our own
incident to their transportation to
Ii slant markets for consumption,
Creating u. obr own thresholds that large
of your products, in proposuoh
20 population, which lies now three lhousanG
miles away, then you viii find that ability to
lake your largely increasing production OF
cheese and pay for ii such prices as will afford