Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1870-11-15

been expressed that we have reached the
limits ofoverproduetion in manufacturing
cheese. He believed the demand for |
cheese to be increasing in a much greater |
ratio than the production. Railroad ia
cilities have made an outlet for our pro-
ductions much preferable to the Atlantic |
the Atlantic ocean. People now demand |
better articles in this line of food than 90 |
years ago. There is no profit to be made
from poor article. There is great de-
mand for the fancy products of the dairy.
Five years ago no one supposed that butter
could be utilized for food But this has
now good market. Five hundred gal
Ions of whey make twenty pounds of but
ter. In thousand factories the gain from
the manufacturing of this article would be
100000 dollars month. The most COM
mon fault of American farming to-day is
lack of concentration. Farmers attempt
to do too many things, and thus often fail
| to do anything we'll. Every farmer should
| do at least one thing WELL There is so
much cheating done in the world that wise
men will always pay large price for GER
tainty. Great profits are almost always
made from good products Good butter
must have good color, fine texture, and
a rich favor. Of all systems of butter
making, he preferred that of Orange Co.
The highest priced butter in Europe is the
| Normandy. Our factories skim the cream
while ii is fresh. Attention must be paid
first to the food of the COWS, second to the
| temperature, third to neatness at every
stage of the manufacturing. A good grade
OF hay must be fed to cows, and the pas
lures must be kept free from weeds. He
considered the feeding of Indian meal es-
sential. The temperature of the milk
should be kept at sixty degrees. The most
scrupulous neatness must be observed to
produce the finest kind of butter. A tenn
perature of seventy degrees is the best for
curing cheese. He thought this could be
best secured by locating the dry house on
q hillside, and placing it so that the air
passing through the ducts will be cooled
and the temperature of the dry house kept
even. Hundreds Of thousands of pounds
of cheese have been lost during the past
| year by the lack of attention to the tenn
perature. He believed progress had been
made during the past few years in this de-
partment, but much remains to be accom-
plished, and the principal improvement
must lie in securing proper and uniform
temperature. Cheese made from milk par
TALLY skinned, if properly cured, may be
much better than cheese made from whole
milk improperly cured. When the TEN,
perature is not right there is great danger
that the cheese will be taken possession o.
; by fungi, which will destroy it. To pro
I duce the best fancy cheese, the eye, the
sense of smell, and that of feeling, must b.
e carefully educated. so that through thest
senses the mind may be most successful,
= applied to the work. Cheese makers mus
: be constantly studying their art and b.
: ready TO take advantage of every circum
! stance which will subserve their purpose.
5 At the close of the address, which wa
replete with valuable suggestions and in
t formation, hearty vote of thanks was Civ
d en- Mr.. Willard.