The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1870-02-17

and force the particles asunder, and emit
the offensive odor of which we have
spoken.
The prevention" will consist in OBJ
tanning good quality of milk, and pre-
serving it from all taints and impurities
This is especially necessary in warm
weather.
The remedy is naturally suggested. tt
is that of devoting more time and ate n
ton to the cooling and STIRRING of the
milk as soon as drawn from the COW.
During the warmest weather I have
adopted the plan Of setting each patrons
milk in small test tubes, each properly
labelled and in plain sight. Have found
them very beneficial in detecting milk
badly fermented.
Lastly, as to the treatment of floating
curds. Use rennet in more than usual
quantities. Do not begin stirring until
the milk is we'll coagulated. Carefully
and gradually heat it to 100 degrees; LEI
card remain until ID is slightly acid be
fore dipping out, especially when fer
mentation is unusually advanced, and al
ways strive to keep the Tactic type ahead
Let it develop wholly in sailing vat,
when dripping ost, exposing it to the air
by constant stirring then run through
the eurd mill and salt according to state
of the curd.
The results Of the past year are es-
pecially encouraging; this is principally
owing to the constant improvement in
scientific knowledge, to noting the re-
suits Of chemical experiments, discarding
old customs when not practicable, trea.
20 oko I'D ivo1o
ing their value, and interchanging ideas
at our various annual gatherings All
these are conspiring to bring about the
desired result-that Of excelling all eur
competitors, and ct placing fine qualities
Of goods in large quantities on the mar
kets of the world"
| Mr. Buchanan, OF Richmond County,
Illinois, read paper on the same subject.
He thought that the greatest trouble was
in the poor condition in which the milk
was received at the factory. It was not
80 much the cows and grasses and water,
or the skill Of the manufacturer of cheese,
that caused floating eurds, as the want Of
proper care on the part Of the farmer in
caring for the milk in hot weather.
The next question was as follows:
The cause of the early deeay and deter
ioration in qualities of much of our June
and July cheese
Mr.. J. H. Wanzer, of Elgin, opened the
debate. He attributed the deterioration
to the consumption of bad food by the
cows; to the COWS being in state of heat;
to the heat of the weather, and to care
lessness in the care of COWS. As remedy,
he recommended more care in feeding
~ ~
at that season of the year.
Mr.. Chester Hayden, of Wisconsin,
thought the heat affecting the curing
process caused the decay in June and
July cheese. Some cheese was not
thoroughly cooked and scalded. There
was demand for soft cheese, in which
whey, being allowed to remain. caused
deterioration, and bad flavor. The curd,
we'll cooked and salted light, made a
better cheese than light cooking accom-
panied by heavy sailing
Mr. Faville said that hot weather did
not hurt cheese until It was cured, when
excessive heat produced decomposition
The only way to prevent June and July
cheese from being damaged was to eat it
up. [Laughter] Some of his cheese
which had heayenward inclination
laughter in hot weather were put in his
cellar, which was cool, and were partly
saved. Cheese in similar condition
should be put in a cool place and the
curing be kept down. For that pur-
pose they should have q cellar basement
attached to each factory where each
cheese could be left. Mould, caused by
dampness, would not hurt cheese. It
would rub off. Heat did not hurt chees for
the first thirty days, but after that age, in
hot weather, cheese should be kept cold.
Mr. VIM. Orledge. of Kenosha, knew
that the practice adopted by Mr.. Favill
was pursued in England with beautiful
results. Pure air was also good for sick
cheese.
Mr.. S. H. Seward of Marengo, was
amused at the way in which the cheese
doctors differed in their mode of treat
ment of sick cheese. The cheesemakers
were inclined to place all the blame of
bad cheese on the producer Of the milk,
when i; was their own fault. Applause]
If the milk was not of good quality and
sufficiently cooled, why did not the fac
tory men send it back. [Applause.] III
manufacturers did not know when the
milk was good, they had better give mp
the business, and not always be blaming
the poor COWS and their owners. That
was a nice way to get out of it. Laugh
ter. He contended that it was the fault |
of the manufacturers and not of the pro-
ducers [Applause.
Mr.. Wood, Of Grand Prairie, agreed
with Mr.. Seward. The factory men should
provide all the necessary accommodation
for cooling cheese. He was in favor of
going into the factories and inspecting
them to see if they possess all the neces-
sary accommodation and conveniences
ME debate was then closed