Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1871-01-26
MIR. CURTIS ADDRESS.

who introduced as the first speaker I. I'D.
Corti, of Utica, N. Y, who read paper
on 'The Needs OF the Dairy"
MIR. CURTIS ADDRESS. .
Prefaoing his remarks with few words
on the necessity for cooperation without
jealousy among workers over the country
md of the proper combination OF practice
aud theory, Mr. O. spoke of the growing
aecessity Tor skilled labor and educated
laborers on the farms of the country, for
more brain and less muscle.
He deprecated the hasty spirit OF spec
ula,ion which has so much ruled the
dairy interest hitherto. That when Is
beat for the future is best for the present,
cheap factories sndl dairy houses should
be Abandoned they were we'll enongh
for the fret experiments, nut now fail TO
reslizs the best results. Too little atten-
ton was given to preservation OF temper
allure, and old factories Can never make
the bpst cheese until rebuilt. You Yer
nontera should take advantage of our ex-
perience. One great drawback in factory
.yetem il in credited number of pounds o.
mix lit should be incorporation to value
Of milk, quality ia rarely taken into con-
alteration, and some remedy should be
ieyi-ed. At last convention of American
Durymen's Association, q committee was
appointed TO Investigate the matter.
Thorough and scientific experiments
-hould be made 10 determine the value OF
different kinds of milk for cheese or for
butter the best conditions and methods
oi msnufncrure--of pressing and curing
Cheesemaklng may be lifted to the rank
Of a fence. l have suggested the estab.
lisAment Of model experimental factory
ro+ for immediate profit, but for know
ledge.
hsnuet ia one of the most important
thiuss in cheese making. Two of the
most valuable papees ever presented to
the dairymen OF the country, were by l..
B. Arnold on "Rennet," and by Prof G. O..
Caldwell, on ''Putrefaotions and their ap-
plicstion to manufacture of cheese" in
1869, before the American DairYmen's
Association
From the first of these papers-wbioh
were published IN the Report of the Yer
mont Dairymen's Association for 1870
Mr.. Curtis gave some extracts. We can
not he too careful in keeping and use of
rennets. Butchers rennets have been
proved worth only 1.3 those furnished
by patrons Of factories. Much expert
ment ought to be made in preparation of
repnets
Prof Csldwelps paper, from which he
also quoted, shows how the action of rem
net il oocasioned, by the development of
fungus particles, called micro .coccus cells.
Ny opinion differs from his, that blue
mould cells and those of rennet are in the
beginning the same, but series of care
full experiments in the matter is very
essential.
Pure air and the cooling of the milk
are essential for the best make of cheese,
az has been abundantly proved. The
home consumption of cheese should be in
creased, for it is healthful and economical
food we must not eat only what poor
cheese won't sell. The home market is OF
more consequence than the foreign, and
should be carefully supplied and Guilt
waited. The cost of cheesemaking should
be reduced, by employing the ibest meth
DDS and materials, by increasing the pro-
ductiveness of the soil, and the value of
cows-and without always looking for
immediate returns, either-and by in
creasng scientific knowledge on the sub
iect. The farmer must have more and
better learning, there ia no position
which requires so mnch rs that of the III
ture farmer The farm cannot much
longer do without book learning, and let
your boys understand that farming II
henoeforth not to be mere backbreakinR
drudyery, for where can all the facultier
and talents be 30 fully brought into play |!
Mr.. Curtis interesting paper was re-
ceived with applause. The President
then called for the reading of paper by
Harris Lewis, ESQ, of Herkimer, N. Y,
on "Cheese Making
MIR. LEWIS ADDRESS.
Vermont will always produce, with
proper management, grasses suitable for
the production of best cattle and cheese
80 does Herkimer county, and we can
surely Join in saying "All flesh is grass"
W. can both defy competition in any
market in the world, l will try TO pre-
sent 90 you the system Of management in
our county. yet rules on paper are go ar
birrsry, find must lay my paper aside
and rather give you talk on the subject
You remember the story of Naaman the
Syrian, in the Bible, what great exPec-
tatious tho man had, and his disgust at
the simplicity Of the remedy proposed 1t
may be a good deal a. with You as toI
oheesemaking. We have no secret We
take the evening and the morning mess
for single curd. start the water between
the wallis of the vat TO cool the
pight'- milk, and by the time milking
Is done, the water space is full,
and rho agit,itor begins TO be moved
BY the waste water. The point of cooling
ia important. I find by experiments that
$50 IL thu most favorable point to which
to ,drce the evenings milk it also need
agitation, airing, 70 free it from animal
odor, the new. milk emell we hold it AZ
that heat till the mornings mess il all ad.
ied let the a2itator continue at work be-
fore Il fire ia started 10 raise the temper
allure, Here Ia vital point adding the
evening mesa reduces the temperature.
takes ont the odor, and places in q partial
state of ripeneas. az may call it. When
the morning milk is MI added, the water
Is stopped, fire is started aud the mercury
r4ieed TO $40 Here there is room for
variation. II the weather is cold, and the
meas small, SET il little above this heat
If the weather ia hot, little below. ALI
these thiugs muat be- determined by sound |
common senae. II you color, now is the
time 10 add the colorihg. think cheese
ought not to be colored, and never would
color n pound if consumers did not de-
mand it. Pat in Just enough annette to
make bright straw color. Now add the
rennet, enough to perfectly coagulate in |
40 70 80 minutes, II you design cheese
for immediate use, add enough to coauu. |
late in 30 minutes. When ooagulstion ia |
perfect, when the ourd hes "come,'-so
that by dipping the finger in it will break
clean, it is in the best condition to cut up |
Would prefer if possible to cut it in
blocks about half an inch cube A mod
crate heat should be applied after the curd
has settled little below the whey, to
raise 1t to IS or 90 degrees. Do not stir
it in no way can cheese be so complete
ly skinned" as by stirring it up: do not
move it while in E tender state When
firm enough TO move raise the heat to 9S
or 100 degrees, still stirring as little as
possible, and keep il there till sufficiently
Cooked" as it is termed, which is to be
- &c - 81. L r.