The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1871-09-07
Gouda, the best Holland, is full milk

Gouda, the best Holland, is full milk
cheese and weighs about fifteen pounds.
Gruyere, O celebrated Swiss variety,
possibly owes much of its distinguishing
character to the popularity of the Alpine
pasture. It is made of milk skinned or
not SKINNED, according to the kind of
cheese desired.
Chedder cheese is made chiefly in
Somersetshire from milk in which all its
own cream is retained, and Gloucester is
made from milk deprived of part of its
cream. double and single" Glou-
cester, are terms applied in reference to
size and not as to quality, the one being
twice the thickness of the other.
Dunlop cheese is the choicest Scottish
product, and made much in the same
way as Cheshire.
The Suffolk cheese is made from skim
milk, and weighs twenty-five to thirty
pounds. rrf'"" IhH -.a a." .Ien 3
The Edam cheese of Holland owes not
a little of its popularity to its smallness
and form. In making it at certain sea-
sons the milk is partly skimmed the
cheese is colored a yellowish red for the
English market, and red for the French
the weight is about four pounds, and
each COW in summer is expected to yield
two hundred pounds skim-milk cheese
and eighty pounds of butter.
The Roquefort is the chief cheese of
France. 1t Is made from the milk of
sheep and goats, half of which has been
skinned; its weight is four to five
pounds, and it is believed to owe much
of its peculiar character to the natural
vaults or assures in the neighboring
rocks, where the ripening is performed,
and which are constantly filled with
| cold air from subterranean recesses.
| These special favorites are those which
| bring the best prices, and Wisconsin has
commenced the right policy for America,
by ascertaining how these favorites are
made, and making them so as if possible
even to surpass the genuine original ar
ticle in its peculiar excellence. 1t only
requires few intelligent, persevering
men or women to set themselves to do
it, in order to secure that in very few
years we should be sending Stiltons to
Leicester and Edams to Holland, and
the best variety everywhere. In all
dairy management in order that the
maximum of success may be attained,
the whole of those things from which
| Plohlo tSSlu0 WhiCh uONObull VI III
into each other, as it were, must be car
ried on simultaneously. A very large
part of cheese, and possibly the best pay
ing part, is made from skim-milk;
butter factory should, therefore, always
accompany the cheese factory as its COM
plement, and perhaps the best paying
part of the farmers work. Again, the
whey of every two COWS will keep, or
nearly keep, one pig, and, therefore, a
pork department is necessity, and one
in which the produce is nearly all profit
and good prices always realized readily.
Again, some cattle will pay better to
fatten for the butcher than to milk, and
there should be beef department for
this purpose. The feeding of such cat
tie is scarcely a perceptible addition to
the expense of the establishment and
the price on sale is a very substantial
gain. New York State will not be what
it seems destined to become. the worlds
provision warehouse, until each of its
many cooperative factories, or farm fac
tories, is thus prepared to take advan-
tage of all the sources of profit farm
presents. /t