St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1871-02-03
THE CALIFORNIAN.
Chr farm and Garden.
rbo ycc,ys Of Mc nary.

1870, ,, I,airyrcIl's Association, Jan ~.
prcG.cing his remarks with few
,,.ords ON the necessity Tor cooperation
without jealousy among workers over the
country, and Of the proper combination
of practice and theory, Mr.. Curtis spoke
of the growing necessity for skilled labor
and educated labOrcrs on the farms i'll the
country, lol more BRAIN and less muscle.
lie deprecated the haSty spirit OF spec
ulation which has - much ruled the dai-
nv interest hitherto. That which is best
for the future i. best for the present ;
Cheap factories and dairyhouses should be
abanIoned.-thcy were well enough for
the first experiments, but now fail to real
iZc the best rc-ulls. Too little attention
was given TO preservation Of proper tenn
pcraturc and old factories can never
make the best cheese until rebuilt. You
Vcrmon,crs should take advantage Of our
experience. Onc great drawback i'll fac
tory system Is in credited number oil
pounds Of milk-it should BEGIN proper
ton 10 value of milk, quality is rarely
taken into consideration, and some rem
edy should be devised. At last c1nvcn-
ton Of Am. Dairymen's Association, a
committee was appointed /" investigate
the matter.
Thorough and scientific experiments
should be made TO determine the value
of different kinds Of milk for cheese or FOL
butter; the best conditions AMI methods
of manuElcturc-of pressing and curing.
Chcesemaking may he lifted to the rank
of a science. | have suggested the cs-
Establishment of model experimental fac
tory, not for immediate profit, but for
knowledge.
Rennct is one of the most important
things in cheese making. Two of the
most valuable papers ever presented TO
the Dairymcn of the country, were by l..
t. Arnold on ''Rcnnet," and by Piof G..
g.. Caldwell, on authorizations and then
application to manufacture of cheese" i'll
1869, before the Am. Dairymen's ASso-
citation.
From the first Of these papcra-whiclI
were published in the Report Of the Vt.
Dairymen's Association for lS10-Alr.
be too careful in keeping and use of rem
nets. butchers renncts have been prov
ed worth only ! those furnished by pat
rons of factories. Much experiment ought
to he made in preparation Of rcnnct.
Prof CadwelIs paper, from which he
also quoted, shows how the action cfrcn-
net is occasioned, by the development OF
fungus particles, called micro coccus cells.
My opinion differs from his, that blue
mould cells and those OF rcnnct are in the
beginning the same; but series of care
tul experiments III the matter Is very cs-
scntial
Pure air and the cooling of the milk
arc essential for the best make of cheese,
rs has boon abundantly proved. The
home consumption of cheese should be in
creased, for it is healthful and ccCnomi-
cal food we must not eat only what
poor cheese won't sell. The home mar
kct is of more consequence than the for
eign, and should be carefully supplied
and cultivated. The cost of chcescmak-
ing should be reduced, Ivy employing the
best methods and materials, by increasing
the produciivcncss of the soil, and the
value of cows, without always look
ing for immediate returns, cithcr-and
by increasing scientific knowledge or the
subject. The farmer must have more
and better learning there is no position
which requires SO much as that of the
future farmer. The farm cannot much
longer do without book learning: and
let your boys understand that farming i:
hcnccforth not to be mere backbrcahing
drudgcry, for where can all the facu!te.
and talents be SO fully brought into play