Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1870-02-09
Associated system Of Dair, Management,
pr non x.A WILLARD.

mont, aud paid q high compliment to tn
dairies and dairy products Of the State.
was well for the Farmers Of Vermont to rec
oguize the progressive spirit OF the age, an,
form an association for the improvement O
one branch Of their vocation.
American dairyiug now represents a CAPT
tai Of more than seven hundred millions O
dollars The cheese product last year sol,
Tor more than thirty millions and the butte
product for at least one hundred and it'
millions. In 1865 the buitor product o
New York alone Nyas estimated Mt sixty mil
lions. That year there were thirty million
! gallons Of milk sold in the State, which a
four cents per quart, amounts to nearly fy,
millions OF dollars. The cheese product o
/ 1869, Mr.. Willard estimated at 24000O,0 0t
pounds, aud the butter product 700000,00C
| pounds, both together representing value Of
! S2i5,000,0O0 The idea of associated dair,
farming is claimed to have originated in Ea.
/ rope, bat the European system differs matori.
/ ally FROM ours la Switzerland the system
was on the cooperative principle. aud adopted
Tor the purpose Of enabling poor pea ants to
compete with wealthy dairymcn. But this
system never became general OF popular IN
Europe. Associated dairying in America il
the first successful attempt IN this direction
The American system attempts TO reduce the
whole business TO a science. The grand thing
sought is 70 make associated capital more re-.
munerative than non-associatcd. Its applying
to farming the principles which have work /.
ed so successfully ~ commerce and manulac
turing Up to within twenty-five years. the
farmers lite was one of patient toll but liul,
removed from seridom. lie now finds him.
self emerging from this condition to one high.
er and plcasanter. lie could but think tnai
we are on the threshold of grand results ia
farming One sigu Of this progress Is the
establishment Of agricultural societies through.
out thcc'untry for mutual improvements in.
formation And good result Of this is that
turner's will be obliged to produce better pro.
duets, especially dairy products.
Mr. Willard then proceeded to point out
some Of the most important requisites for sue.
cess in dairy management. The irst may be-
said 10 b. thorough understanding OF the
chemical properties OF milk and which should
be retained in the manufacture Of cheese
The market value of cheese docs not depcnd
upon the amount of butter which it contain,
Its peculiar mellow appearance is due to the
transformation which the cascin or curi un.
dergocs IN rpeniug, bat il this ripening process
is badly conducted the cheese will be- tough
Standard English cheese contains about 81
parts Of water, 33 OF butter, % Of casein and
. OF other substances, in Que hundred parts
Water imparts smooth texture to cheese
and pains must be taken not to take too much
water out Of the curd in manufacturing. or
the cheese will be dry and stiff.
The shape of cheeses ought also to be CON
sidered. Skm-mik cheese should always be
made fiat. The saline taste in old cheese is
due to the presence of ammoniacal salts in
small quantities, which, however, increases Il,
the cheese grows old The prime defect in
American cheese, in the judgment Of English
dealers, is its early decay This should be
corrected aud the first thing to be secured
for the purpose is pure, clean, healthy milk. |
Pastures should be upon the upland,. as ex.
perence shows upland pastures to be best for
milk. The cattle should be driven leisurely.
without dogs, and treated with Kindness and |
patience. Fermentation should be avoided
by the use Of other than wooden pals The |
presence of carrion near pastures is iniuriou,
to milk.
Mr.. Willard spoke of other causes of fer
IN cheese, and some Of the pre-.
cautions which should be taken to prevent it.
In speaking of factory manufacture, the speak.
er deprecated the practice Of sending milk 10
tue factories, aud putting it / to the watts
while warm. The fine arc "a Of Stilton.
Cheddar, and Cheshire cheese, is secured by
perfectly pure milk at low
temperature. An interesting description off
he method of manufacturing Sliton cheese
vas then given, followed by a comparison Of
he American and Cheddar processes. The
principle Of the Cheddar process may be sum.
ned up |. Studying the condition of the
MIX =, Setting at Il temperature from rs"
o sly J. Drawing the whey early; A.
Long exposure Of the curl to the atmosphere
}. Putting in press before sailing. at a TEN.
,erature Vi co. to So 6. Grinding the
'urd mill, and then sailing. In concluding hi,
emarks on cheese making Mr.. Willard urged
careful study Of principles by dairymen,
md spirit to profit by the experience OF
'thers, and improve on old methods.
Passing to the subject of butter, the spea.
Ter said that the rapid increase Of cheese
actorles had made butter manufacture less
euera and consequently more profitable
lr Willard first alluded to and describe
he system followed in Orange County, n. i
{ ., which has given the butter made in that
ectiou such wide celebrity aud also gave
Setch OF his investigations in the diaries Of
lurCpp utVipU dat.flal ...,,.. /