Ashtabula weekly telegraph. [volume] (Ashtabula, Ohio) 1853-1873, 1870-06-25

Our Cheese Factory.
NUMBER ONE.

\
have been looking into the matter Of cheese.
making.
Now find that good many people are
quite as ignorant as am, in regard TO the da-
nv. don't believe one minister in a hundred
Tor layman either out Of a dairy countryJ
knows what deacon skin is. ! asked dai.
ryman what annatto was, and he said
at is what we color cheese with"
eyes" said, $50 am told What is itY"
"well," said he, "t's-its sort Of a dye,
and we use IL in the factories"
"Where does il come from ~ ! asked.
"From the drugglsts~ answered he, tri- |
umphanty.
That man, as / said, was dairy man, and |
sneered at me because was surprised that he |
should say deacon and a young cQf were
identical
l have felt that there might be some who
would like to know of cheese making, and of
our cheese factory, and who would not be an
cry at me if l shouldsuppose that they needed
telling about the whole thing as much as did
and do.
And before touch on our factory want to
say word about cheese in general.
In answer to a gentleman IA cheese maker)
who was being little merry over my clerical
ignorance of dairy matters, | said,
"What is cheese, anyhow
"It's milk fixed with rennet, and pressed"
said he.
"Weli, but ho,o is it fixed with rennct?"
asked.
"Its-well, its-its-oh, sho! You ought
to know !" he answered.
~ ought to know" said I, "and so ought
you,-tell me as dairy man.
| Since he didn't, II noticed that he didB't
make any more fun of my ignorance,l l want
to quote to him the scientific definition, and
quote it that he may credit it,
1T consists of the esseine and buttery parts Of milk,
and water the three principle ingredients and small
amount of solid saline matter ash, partly derived
from the salt used in seasoning, amounting to from TO
per cent. The water varies from 81 to IS per cent,
the cascne from 25 to 3S per cent and the fat from % to
81 per cent These differences in part owing to the
different feed of the cows in part TO the different mix
lures of cream and milk made Of in obtaining the
curd and part to the different methods and degrees
of care adopted Enc.
"Caseinc is an albnminous substance which coaGu-
lates in the presence of acid and separates from the
the fret process in making cheese."-B.
There are great many different varieties OF
cheese made, the difference being in the mode
of manufacture, and the quality of the food
eaten by the COWS.
Stiton cheese, which is the most expensive
is made in Leicestcrshire, England. In ma
king this cheese the cream which rises on the
nights milk is added to the mornings milk
and the greatest care is given TO the curing of
the cheeses, which weigh only twelve pounds
apiece. il takes two years to ripen one o.
these little cbeeses. Neufchatei cheese is made
from cream alone, and soon spoils. The West
phalia is allowed to become rotten while in the
curd and this gives it its SMELL
On the other hand, the Suffolk of Engian d
and the Parmeesan from Milan, are made Who'll
ly of skim milk, but are rich on account q
the excellent grass; and the Geuyrre (S,oitse'
case,) is made of milk from the COWS of thu
farmers of the Alps, turned into q common
stock.
Cheese is also made from the milk of goat
and sheep. In China it is made from peas ant
beans. and in Thuringa and Saxony from po
y tatoes. Old cheese is considered quite whole
q some as an article of food, and is even recon
mended as an antidote to the ill effects of eat
, ing unripe fruit
n And now having spoken at so much lengtl
o. of cheese in general, l come to our own cheese
r. factory. 1t has been only few weeks bull
and, in fact, is not yet finished. 1t is a larg
~ two story house, with half basement in til
= rear. The front is used as tenement for th
e family of Mr.. Briggs, who has charge of th
l. factory and makes the cheese; and the Who'll
of the rear is given TO the drying and curin
of cheese. The vats are in the basemen
which opens on the sde-hill, and has lin
outlook on the river bottom and over town.
s- Though making cheese only since the IN
"a of June, there were already, on the 2lst (
ID. June, when we counted them, 1877 cheeses
mt the drying room, and the only reason thi
re, there were no more was from a lack of pres
~ es
Nv They receive daily about 66l0 lbs. of milk,
on which would be 66l gallons or the milking
en- 240 cows. This milk is turned into the tv
SUI vats,-an account being kept Of what ea
person brings. The evening milk is divld
OF between the two watts, and is kept cool by co
m i's water in which the watts rest, and queer lit
machine has been erected, run by little ov'
LK shot wheel, driven by stream of water out
'ck a faucet, by which the milk is agitated
' 'n' night, to prevent the rising of cream.
mr. When the morning milk is added the tel
erature of the water under the vats is rails
and (by steam) to 80 or "a deg. F., and the rem
la is added.
,r a Rennct is made from the inner membrane
nd, the stomach of newly born calf, or OF a p
The word is from the Dutch "runneH,' viii
M means "curdle" 1t is made OF the stoma
- ris cleansed of everything but the curdled mi
~, that is in it. A little salt is added to this a
'ai' it is put away to dry for twelve-mon
''A' Sometimes this is done without the curdlt
ex- milk, and lemon, OF other flavor, is added
the it,
'TH found Mr. Briggs had three or four j
AS, containing some ten rennes each. Into TIL
lose he puts new whey. This is strained from q
ING jar to another till it comes to the right consl
and ency for use. / have looked into jars Il
contained more inviting looking deeotit
for 1t should be so strong that a tablespoon
use will curdle 80 gallons of milk in ten minut
AnnattO is added till the milk assumes
No cream color. For the benefit cf my dai
' ton friend who did not know, | will say that
tS,' SI natto Tor arnatto) is extracted rom an ev
ar green plant OF Brazil, called BGrd0rettdnd.
h"h ia red hnt on heinO dissolved in an alkali