Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1872-06-18
agricultural.
Butter and Cheese Factories

,,o 10 not and there are oOstaeles "
,be;r path of progress that will be re-
moved when they sec fit tn cast their
fortunes with the States, and, ''J'ne'
c,x,DIAS pAIRYMEN's ASSOCIATION
The fifth annual meeting of this body
took place February 9Th and eth At ="
oersou Ont. MIR. James NoSon' The
President, took the chair and delivered
4 sholt address, chiefly cougraluiatory
mon the marked success OF the sssoe'"-
ton. and the Cheese Fair they held last
sp,umn He also advocated the incor-
uoration of the body \ resolution was
passed asking the Executive Committee
to take steps TO obtain charter OF moor
poration. Mr.. y. 4. Willard OF Little
Falls. y. Y. delivered the annual address,
which was long and able document on
the general subject of cheese making -
carried out in the factories in the United
states
The discussions opened with the sub
iect Of Tainted Milk. Mr.. James Harris
of Ingersoll thought the complaint was
a frequent and serious one during the
no. months. This might be due to sew
eral causes; chief among them belong
want Of cleanliness at milking time. not
,training the milk before putting into
the carrying cans. and driving il dis
tance before being cooled. Bal water
drunk bv The cows was also Il prolific
source of faint in the milk 1t was OBJ
servabIe that in districts where the land
was dry and rolling the water was likely
to be pure and the pasturage good, and
i'm such sections the cheese was OF SUI
pcrior quality. while the reverse is As
often the case in low laying situations
and underlined soils. The way in which
milk was sent TO the factory influenced
It's product Il was difficult to control
patrons and make them clearly under
stand tia, il was TO their own advantage
to be particular as regards cleanliness
and cooling Of the milk. Mr. II. Far
rington of Norwich advised cooling and
.erltion OF the milk before il went to the
factory. It's normal temperature Of 90
deg. must be reduced to 60deg or even
70deg would do, H. soon as poss lille AZ
ter being drawn from the COW.
Mr.. J. NJ Raymer, Markham thought
exposure to the sun was bad. He OBJ
served that where the sun shone in on
his watts in the morning it produced
bad effect on the milk. He urged that
patrons should as much as possible keep
their milk in the shade. and protect it
from the sun when on The way 10 the
factory
MI. Thos Ballantyne. Stratiord, reiter
ated what he had often said before-that
uncleanlHess was the bane of tine pa
irons, and the chief source of bad milk
and bad cheese.
The next question was the "Deferiora-
ton of Cheese" Mr.. John Craig of
Norwich said his experience was that the
early made cheese does not keep its fla
vor long enough. There is loss from
Keeping cheese. He favored selling all
made before September rs soon as it was
tito be marketed. The English cheese
does not come into competition with ours
till late in the season, and if our early
make could be got to England in good
time. il would sell better. and fill up a
cap in the supply.
Mr. T. Casswell. Ingersoll, consider
cd that our early made cheese was over
kept before reaching the market. His
English correspondents complained of
loss OF flavor. lie thought they should
be shipped when from 20 to so days Old.
Mr. Harrington said English consumers
prefer mild cheese. He thought want
Of proper pressing had something TO do
with our early cheese not keeping well.
This was particularly the case with the
June make. which was the heaviest pOr-
ton of our production OF cheese. He
thought it would keep better if pressed
drieI.
Butter making, then came up. Mr. Far
riDgton. Jr. of New York. spoke TO some
extent, advocating the removal of a
portion OF The cream from the nights
milk lie said in New York they have
a system by which they make part but
ter part skinned milk cheese. Dir. b.
Hopkins of Denham thought the sub
iect was dangerous one. and would
lead to difficulty aud disappointment.
II was hard enough to keep the patrons
straight, and this attempt TO save the
cream form any portion OF the milk
would be entering the thin end OF wedge
that might result seriously in damag
ing the business OF cheese making Mr..
II. Losee Of Norwich, hal tried the eX.
pertinent OF allowing the patrons to skim
the nights mill one week, and the result
was much trouble in making cheese that
week, and il was an inferior article.
Several Others spoke, and it seemed to
be the impression that the little extra
profit made out of the butter by the pa
irons would not compensate for the loss
to the factory in depreciation of quality
in the cheese.
The question OF food tor dairy stock
came up. but after very little discus
sion. in which Mr.. LoSee said that he
had made the attempt at soiling. but