The Portland daily press., 1873-09-04
TERMS $500 PER ANNUMIN ADy.NCE

yards or stables where filth abounds or h,d
odors exist; they should never be hurried 10
or from pastures. A neglect OF these preeau-
tions will faint the milk. The cows should
be fed with a variety of fo1d, with plenty of
We etables. Such is the OPINION of Mr.. r.
d. Curtis OF Utica, New. York, ia his work
entitled 'Hints ol se-Making;' a work
that is recognized as authority OH dairy farm
ing. After milking at night the most care
full attention to the milk is required. 1t
should be poured into tin cans mad for tie
purpose holding 45 pounds or 81 gallons
each. These cans mus; be set over night in
cold water so deep that the level of the milk
will be below the surface of the water, other
wise the lower portion OF the milk will become
chilled while the upper potion retains the
animal heat. Such result will be to tant the
milk. Before going to bed the milk should be
stirred in the cans 70 prevent cream from ris-
ing. The mornings milking ust be put in
to separate cans.
HOW CHEESE is MADE AT TIE FACTORY.
In order to obtain clear insight into the
method OF manufacturing cheese by niachin-
cry, PRESS representative recently visited
North Jay and was politely shown over the
cheese factory at that place by the courteous
superintendent, Warren Lcand, ESQ, who
took pains to explain in detail the interesting
process by which cheese IS made. This fac
tory Is run by an Incorporated company.
Last spring they erected wooden building.
10 x rs, two stories high. The bnilding in
Guiding machinery, cost about $4,000. IL
has acapacity of 900 lbs. Of milk. or two
vats of 4,5J0 lbs. each. Wagons brinoino
milk from the farms begin to arrive as atly
as six O'Clock 10 the morning. They back m
TO broad low window, or Sliding door and
the cans are passed in to the superintendent
one by one. A raised platform is built inst
inside the window on which is placed Fair
banks platform scale, having on it a tin re-
ceiving can into which The milk is poured To
be weighed. 1t is the business of the man
VINO receives the milk to examine each can
separately as he receives it and find ont nv
the sense of taste and smell, if the milk L
pure. A small instrument called a lactome-
ter hangs close at hand, by which. If he
thinks the milk is wateled he is at once ena-
bled to detect it, and tell accurately
just how much water is in it. All
! the milk belonging to one farmer ia
weighed together. At the bottom of this re-
ceiving can is large faucet leadi-g into a tin
conductor through which th milk flows into
the vat. As soon as one lot of milk is weigh
ed it is let into the vat, and the receiving can
is ready for another. BY this method each
farmer receives daily his proper credit for the
milk he brings. The account is kept by
pounds The vat into which the milk Is run
from the receiver rests upon the floor. Its
double vat. The inner one containing the
milk, is made of tin, IA feet inches long, s
feet wide and 10 inches deep. The width at
the bottom is less than at .he top, the sides
being shelving. The outer vat is of wood
lined with zinc, strongly made and rests firm
| ly upon tie floor. The space betw en- the
two vats is filled with pure water, so that the
vat containing the milk really sets in the wa
| ter except at the bottom where it rests on
two boards raised a few inches from the in
side of the outer vat. The object is to pre-
vent the milk from burning, and to give a
uniform heat to it. A furnace pipe runs
through the length of the outside va, and
under the bottom oft. The fire is built in
the furnace ripe and the water between the
two vats is heated by coming in contact with
the upper surface OF the furnace. The milk vat
will contain 800 gallons. The milk is heated
until the floating thermometer placed in it in
dicates ateiolperature of 50 degrees. This oc-
cupies about twenty minutes. The milk ordi-
narly requires heating. On excessively
cooling wh ch is done by running cold water
through pipes passing through the ei closed
water. The object in heating is to raise the
rs~zr~~~s---~ ~ the milk to q point at which
the repnet placed in it will operate upon 1t
most effectively. The quantity of rennet
put into the milk depends upon the
strength of the rennet This can only be
known by little experience. About three
girs of the liquid rennet is put into 1,60O
pounds of milk. The rehnet is thoroughly
stirred into the milk. The process of setting
occupies about twenty minutes. When the
setting is sufficiently hardened so as to break
evenly under the pressure OF the finger, it
reaches to the dignity OF curd. The curd
is then cut with gang of IL peculiarly III
structed knives in eight different ways, so
that when the cutting is finished the curd is
about the size of a beechnut. Tire whey i'm
mediately separates from the curd. The fires
are again started nd the curd is heated grad
ually to temperature OF SO degrees. This
occ pies about an hour and all the while
the curd is being stirred to keep it from
massing. 1t then is allowed to remain until
il is thoroughly cooked, which means when
the whey is well separated from the curd.
The test of its being done is to take the curd
in the hand, and press it into the shape of
ball; if it adheres together it is not done;
If il crumbles il is ready for the next pro-
cess. The whey is then drawn off by sy-
phon into large ciste n and from this it is
delivered to the patrons OF the factory in the
proportion of two-thirds of ga Ion OF whey
to gallon of milk. The farmers feed the
whey to their hogs. The curd is then dipped
out of the vat into a sink made on purpose
to receive it, when it is strained and salted.
Two and hall pounds of salt are added to
every thousand pounds of milk. The curd
remains in the sink until it is sufficiently
cooled. IL is then ladled into the hoops and
!. Al he hoo l..
of galvanized iron and are Is inches in di-
ameter. The presses are set at O'Clock p.
m, and the cheese taken out at 9 O'Clock a.
| m. the next day.
! An occasional turn is given to the presses
| during this interval, The curd is put into the
press without cloths and after an hours pres
| sure is taken out and bandaged, the cheese
turned and replaced, When the pressing is
! completed, the chesse is taken up stairs into
the curing room. Here it is dressed with the
| skimmings of the whey into which is put some
annotto for the purpose of giving rich color
| to the ou side of the cheese. This room should
! be kept al from 60 to 10 degrees of tempera-
! ture and properly ventilated. Each cheese
when placed in the curing room has marked
on it the date on which it il placed there. The
first two weeks the cheese is turned every day,
after that every other day.
! THE MARKET.
According to the best estimates, there are
at least 1,50O, 600 pounds of cheese annually
imported into Maine. Al 12t cents per pound
the average price at which it is sold from the
factory, it amounts to the snug sum of $751;
600, This amount is yearly drained from our
state when properly it should be retained here
Seventeen factories are already in op ration
in Maine. Taking the Jay factory as an ave
rage, Maine produces the present year, cheese
to the amonHt OF S63,01250 The inporta-
4, hxrf