Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1872-01-25
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ute9 thdt NAVE Deen gathered,-in the
petter producuon, and the increased
zeal of the producers.
Contrast the condition of eheasa mal-
ing IN this country with what it was Ia
1853, when the factory system was in
troduced, and the story is told, in the
influence the spread of intelligence has
extended, and itspower IN the education
OF the dairymen. We had no foreign
reputation, but the food of intelligence
that has gone out among the people has
enabled them to go from the manufac-
ture OF inferior to such quality as to
reyolutioniZe the feeling in England. as
to force from them the admission that
American cheese is equal TO the best
English manufacture, and, in fact to
arouse lively competition between the
manufacturers of the two countries, as
well as create a large home market,
which could not otherwise have been Sc
cured.
The advance of this interest is also
shown in the increased exports of Amer
ican cheese and butter. The official re-
turns show that in 1871 the export of
cheese was 6,O78, 500 pounds more than
III 1870. The same is true of butter
| q, sos pounds more being exported
| in 1871 than in 1870. These are facts
! that should stimulate the American pro-
| ducer to greater efforts. Go on then in
the work of enlightenment and eleva-
| ton Of yourselves :; encourage and sus-
tain this association and its faithful and
| persevering executive officers, who or
ganized it and have stood by it through
! all its struggles You selected at the
| first as your presiding officer one of the
| largest producers, and right manfully
| has he labored to promote its interests,
and by so doing, the reputation and wei
| fare Of the commonwealth. Your Sec
retary who, from his position is the
active executive officer, has labored
| earnestly and faithfully in your behalf.
| The duties deyolyed upon him have been
yaaied and arduOus, and oftentimes he
may have been discouraged, but he has
/ still labored on to overcome obstacles
\ that lay in his path. Second his efforts,
/ and persevere in the dissemination of
useful information among those engaged
in a common cause, and your labors viii
ere long be appreciated, and your associ-
alton be placed in the foremost rank of
the agricultural influences of our State.
In conclusion, allow me again to bid
you welcome.
AFTERNOON.
The Association was called to order
by the President, at about p. N, when
in the absence of Prof. X. A. Willard,
an address on
ASSOCIATED CHEESE MAKING
was delivered by T. d. Curtis Of the
Utica Herald, of which we give sorief
abstract:
After alluding to the qualification it
gave him to visit Vermont again, hi
said that comprehensive work might
be written in reference to cheese max
ing past, present and prospective, but he
did not intend to 60 into the dry details
of its history or philosophy, but to be
plain and practical, illustrating by way
of contrasts and comparisons, and by
way of introduction he would give the
origin of Associated cheese making.
The first cheese factory was established
in Rome, Y. y, by Jesse Williams and
his two sons under the fCpowingcircum-
stances: Jesse commenced to make
cheese in 1882 or 1888. and received for
it seven cents per pound on account of
its excellence while his neighbors only
received five cents. He did NOT sAaye
better water or facilities, but only i'm
proved from the results of his expert
ence and observation. At this time his
son George had been married and making
cheese for year and only obtained five
cents q pound for it, and his father
could not obtain a higher price for him.
George was instructed by his father, and
finally the two sons united their milk
with their fathers and it was the germ
of associated cheese making. The
neighbOrs soon came in with their milk,
and here a difficulty was met. Wanting
a room. Ground was leased and build
ings erected, and thus originated the
first cheese factory. The second was
commenced some seven years thereafter,
the third in 1861, fourth in 1862.
In about 1S4S or lS49 similar associa-
tions We're started in the Western Re
serve of Ohio, but they all went under,
and in 1859 they were all gone. They
obtained their curd, unssltgd, from 100
dairics. and, of course, failed.
He then spoke Of the different methods
employed in conveying the milk 10 the
factory. Formerly the cans were straight
cylinders with fiat bottoms, made very
large. but these had been gradually i'm
proved and made smaller with iron bot
toms. etc. and the milk was drawn OFF
through faucets. but now by the use OF
the patent iron clad Gan with combina-
tion handles the milk can easily be
dumped. These faucets and conductors,
from the carrying eau to the receiving
can, have been the plague Of daiTymen,
on account of tho difficulty Of keeping
them clean. but this difficulty is now OBJ
waited by dumping aud the use Of open
spouts-Hhich cupties the can and be-
ing easily cleansed.
Milk was first received by measure
Of -arHa n-A H.-.s
the difference in bulk between warm and
cold milk and that caused by foam, lead
to the habit Of weighing. which Is now
generally rosorted to- But this does not
determine the quality. We want some
thing for this. 4 committee, appointed
for that purpose, at the last meeting Of
the American Dairymen's Association,
reported a method which is. probably,
the best that can be devised. il is IL
short; take a certain quantity Of milk,
curdle il, dry the curd, and into certain
quantity Of water in . per cent. glass
drop the dry curd-the rise viii de-
ternine the per cent. This multiplied
by the quantity Of milk viii give the
proportion Of the cheese the owner OF
the milk is entitled to.
The difference Of cascine IN milk is
quite as great as cream. Some milks
showing Qllference OF 70 per cent.
1t was once thought that any rennet
was good. but il is now ascertained that
it is not good until the calf has thorough
ly established its digestive organs, and IL
Is better where the calf has been fed on
milk alone The coagulating power
Is in spores or cells which are capable of
reproducing themselves in the milk.
The quantity must not be too great or
too small. If too much, the milk soon
coagulates, the cheese cures rapidly and
is soft and salvy. If too little, the milk
coagulates slowly, the cheese cures slow
ly and is dry and poor We want acid
development in manufacturing cheese.