Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1872-02-22
Massachusetts Cheese Manufacturers
Convention ia New ESrainIree.

Wednesday forenoon was devoted to the trans
action of business and the hearing of reports
from the several cheese factories and discussions
thereon. The following committee was chosen
TO report list of officers of the association for
the year ensuing: Addison II. Holland and
Peter HARDWOOD Of Barre, George Manly of Hard
wick, Moses Pollard of New Braintrce, d. r.
Tyler and A. T.. Day Of Warren, and Mr. Com
stock of LcnoX. They reported the following,
who were unanimously elected: For President,
Thomas P. Rootof Barre; Vice Presidents, Court
land Sdndersun of PhilliPstOn, Frazier Page Of
Hardwick; Treasurer b. T. Hamilton of New
Baintree; Secretary, N. S!-Hubbard of Brim-
field.
The afternoon session was opened with a gen
cral discussion on the subject of cheese making
John Hill of North BrooGfield thought that
Just as GOOD cheese and as much of it could he
made out OF the same milk after the butter was
all out of it. Mr.. Hubbard of Brimfsld thought
this could not be, but thought very good
cheese could be made ont Of it if mixed with
sweet milk. Milk twenty -four hours old, if not
sour, MIR. IL. thought would make the best
cheese. Remarks on this topic followed by
Oakham, and Others.
On the subject of cattle breeding, Mr.. A. H j..
Holland thought Ayrshire stock, from his
experience for the last twenty-five years, best
adapted for dairy purposes, though the Dur
hams might produce more beef The Ayrshires
gave more milk than any other kind Of stock
Mr.. Holland said farmers made 4 great mistake
ia so much crossing Of breeds If you have Il
good one, stick TO it.
Moses Pollard of New Braintree thought 4
Durham bull with Ayrshire COW much i'm
proved the quality and quantity of milk. B.
f. Hamilton of New Braintree favored the
grade Durhams. His stock was all of this
breed, from native cow with Durham bull.
There could be no better stock than the grade
Darhams, for dairy purposes. Mr.. Hubbard
thought very much depended on localities, as to
preference for Ayrshires, Durhams, or grade
stock, though he favored the latter. CORTLAND
Sauderson of Phillipston favored grade Durham
stock Mr.. Hubbard spoke of some excellent
thoroughbred Durham stock of Mr.. Anderson
of Shelbum Falls, who had a four year old
heiicr Weighing 1890 pounds.
The following resolutions, offered by A. H.
Holland Of Barre, were unanimously adopted:
Resolved that the thanks of the association are
due to Prot. Levi Stockbridge and Hon. Alexander
Hyde for their able and interesting addresses.
Resolved, that we tender our thanks to the clti-
of New Braintree for their courtesy and atten
ton.
Resolved, that we present our obligations to the
members Of the press for their interest manifested
in our proceedings.
Only about half OF the factories Belonging to
the association were ready to made their reports
of last years operations. They were as follows:
Worcester County Cheese Factory at Warren.
Capital invested, 5000; began making April
3, closed Oct %; S0S, $50 lbs milk used; 9,77 lbs.
milk 10 one of cured cheese; cheese kept from
80 to 80 days before marketed; weight go to 10
lbs. each, Is inch. hoops; help, men and
woman months costing, including board,
1928 30; 80 rennets, cost S5O boxes 30 cents
each; 1897 yards cloth used, costing S7S.G9;
steam heated; fuel used, IS cords wood, costing
SI2, and coal costing SD; f. +. Syracuse dairy
salt used; cheese cost q cents per lib. TO Get
ready for market; salt used, 90 lbs. per 1000
lbs. milk; cheese cured, S2,765 lbs net income
S10,3l per 100 lbs; average number cows for
season 800; 215 lbs. cheese per cow
Barre Central Cheese FactOry.-Capital in
vested $1,000; began TO make cheese April 10;
closed Nov. II; ,55l ,915 lbs of milk used;
9S9l lbs. to one Id. of cured cheese; cheese
kept to weeks before being market d; 2267
cheeses 40 tn rs lbs. each, in IS inch hoops; "a
woman, aud woman extra about months, at
cost, including board of S10O7 80; 404 rennets
cost S10l 1884 boxes, cost S457.52; 1855 yards
| cloth bandagc, cost ClO6.6O; Ralph vat used I;
25l cords wood cost Sl3l56; 16 bbls. and sack
Syracuse I. f. dairy salt, cost SCI .16. Total eX-
pense per 10. getting cheese ready to send irom
factory, including boxes, 1 cent and % hun
dredths. Expense Of freight and marketing
| S5207S. 1885, 800 lbs. cheese cured. Net income
per 100 lbs, Sl0.93 Value Of1-5 Of whey left at
factory S465.23.
Hardwick Union Cheese Factory, Gilbert
ylle-Capital invested, $780, began making
cheese April 20. closed Oct. 10; 59S,721 lbs
milk used; 10 80 lbs. milk to one of cured
cheese; cheese kept from to 3 weeks before be-
| ing marketed ttG3 cheescS, each 80 lbs, and IS
inches diameter; help, one person, at cost, in-
Guiding hoard, of S63S.Gi; 257 rennets, cost
T64 %; 1913 hoXes cost S2Sl 40; Si71 yards cloth
| cost S7G.27, nearly half remaining; steam heat.
| ed ~ cords wood bu nt costing $3.50, and one
ton coal, Sll.OO; sacks d salt costing $780,
| All other expenses, including interest on in
vested capital S2lt so; lreightagc and market
iug cost S03 43 per 100 lbs; salt used, 2S per
| 1000 lbs. milk; So, 100 lbs. cheese cured Net
| income per 100 lbs, 500.
Warren Cheese Factory-2 story building 2Gx
| 90, with ell for boiler; cost $4,000; began May
| !, closed Sept IS; 301 ,747 lbs. milk produced ;
~ lbs. milk TO one Of cured cheese; kept 40 to
| go days before marketing; 40 cheeseS each 60
lbs, aud IL IN, diameter; help, one man, cost
| one cent per 10 OF cheese made; 1870 Kennels; 200
| boxes, cost $50; s2l worth cloth used steam
| bealcd; fuel, cost II cts. per 100 lbs cheese; 8
| 1bls. Syracuse +. Il. salt used, costing $50
| Total expense per lib. in getting cheese ready to
send from factory, II cents; expense of rrcipht
and marketing, 80 cts per 100 lbs; 81 1886 los.
cured cheese. Net income Sl0.5i Process of
manufacturing ch9ese-mk set mt B2 deg, milk
10 cOnguate in % minutes; stand before cutting
| 80 minutes; cut the curd lepgthwise OF the vat
aud cross ~ stand 30 minutes before heating,
| then apply the heat and work with the agita-
| tor; heat slowly until the temperature Is 9G or
| 0S deg , as the weather may require; remove the
curd before the whey changes salt 81 to 1909
lbs. of milk; curd cooled to SO deg before put
| ting in The hoops; stand 80 minutes before pres
| sing; bandage alter pressing lightly 30 minutes I;
press two days and then remove the cheese to
| the dry room.
llardwiek Center Cheese iactory,--Capita
| invested, Sl2SO.50; began to make cheese
March 9, closed Nov o; 1,57S, 900 lbs. milk sed
| do lbs. OF milk used TO one pound Of cured
! cheese; cheese kept six weeks before being mar.
! keied; 2ll8 cheeses made help, two men and
| one woman, costing Si27575, including board