Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-01-31


Of cheese that year in the factories making
returns to this Association was ID 9.l0 cts.
or course the profits were very small and
not very satisfactory.
The season Of 1871 extended from April
%, to Oct. 81, $50 days. Milk received,
1902, 322 lbs from about 300 cows,) which
cost 5000 81 The lowest price paid was
in july II cents per 100 lbs. of milk high
est in October, Sl.l0; average, 81 cents.
Butter made, 1920 lbs, which sold for 49,.
1929; average, % IL cents net Cheese
sold, 72,400 lbs, for s6,250 average, 8 5.S
cents; average of milk for a pound Of cheese
and butter, Ill lbs. The same general
course was pursued in regard to skimming.
The full skinned sold at very low rates.
There was more variation 10 the quality of
skinned cheese than in any other sorts, and
yet good deal Of this cheese showed good
quality and sold WE'LL The cheese was sold
on its merits entirey--not as skinned or
unskimmed. Dealers from neighboring
towns bought good deal, always testing it
to their full satisfaction with the cheese try
er, and frequently their choice fell on full
skinned lots. No deception was practiced
buyers tested all they wished, and pur-
chased according to test And he thought
this was the true system, as it makes no diff
ference what cheese is made of if it salts
6es the buyer aud his customers. He deem.
ed it bad plan, however, to make a skim
cheese thin. 1t might as we'll be branded as
skim cheese. Besides a thin choose looses
more by evaporation, and skim cheese has no
moisture to spare.
The results in 1871 we're more satisfactory
than the previous year. The prices paid
were based on the weekly reports in the Pro-
dWceTs Price Current. The highest prices
reported each week were averaged once
month, and the average Of one month was
the price paid for the next month, with de-
duction for cost Of marketing. As an illus
tration, if the June price of cheese was II
) l.2 cents, the factory paid II l-2 cents net
for each 10 lbs. of milk. This plan, how
ever, did not always insure profits to the
} buyer-it worked both ways.
: Tue season OF 1872 extended from April
% to Oct. 49, $50 days. Cows furnishing
milk, 300; pounds of milk received 1924
) 80; butter made, 1892 lbs; cheese do.
76,SlS. Average Of milk for pound of
t butter and cheese, 1877. Butter sold for
: s5,O63.23i average price, y "a cents.
Cheese receipts, s7,34l.4s, an average of
9.56 cents per pound. Much of the cheese
(34,222 lbs.) was of low grade, and averaged
only & cents. There were no profits at all.
The price paid for milk averaged sl03 81.
The lack Of profits was due in part to the
relatively higher price of cheese than that of
n butter during much of the season.
The factory was located in grain region,
but the milk furnished was generally of good
quality. Once for some time in 1870 they
> we're troubled with sour milk and sour cheese,
which they finally traced TO patron who
A from an excess of care in hot weather. cover
ed his cans with buffalo robe. But the
!, creamery was rather loosely conducted lie
gave it little personal attention, and il his
n exhibit should lead to more care by others
, part of his object in preparing these Lasts
; would be accomplished. He was satisfied
too, that what American cheese factoric:
b most lacked was proper curing houses. They
y, should also be arranged to make both but
ter and cheese, because at some periods il
- each season one is more profitable than tn,
, other. The best way, he thought would b,
- to skim II hours cream from the night mill
:, and none from the mornings, which gives
- good deal OF superior butter, And the ehees
"a need not show any appreciablo loss right,
40 manufactured. Manufacturers may not hav
l. fully learned this art Just yet but he wa
=, convinced that the day is not far of whe
n soft, meaty, wholesome, delicious cheese will
oe made from skinned milk when tn
70 structure Of the casein las Mr. Arnold put
,r it) shall be as thoroughly broken down as i
the best full milk cheeses." He was convinc
20 ed of this too, by what Prot. Voelcker show
ed Mr.. Willard in London-cheese mad
IN from milk Invested of all cream that coul
be separated, and yet so buttery and exceleu
y that Mr.. w. pronounced it to be full milk
=. Prof. Caldwell had also told this Association
o. two years ago, of the celebrated and high
70 priced cheese Of continental Europe havin
bo been made in this way for centuries. II
Of closed by urging full Investigations in tn
mr. direction.
In reply to questions Mr.. Weeks, said }
nv lets his cream in the creamery get slight
or acid before churning and does not put tn
AZ butter milk into the cheese, as it Injuries ii
n flavor
Mr. Broughton referred to Mr.. Week
"a earning for his patrons, from butter al
os cheese, 80 to 100 cents per cwt. for mil
IN and said in their butter factory at Major
:, they averaged ll6 cents, aud gave the
ID their buttermilk besides
ho Mr.. h. Il. Upper, of st. Lawrence CO
- n. Y, thought it was the doom of the chez
40 maker, when he began to skim.
! Mr.. Weeks named skim factory whe
,es partly skim cheese brought 10 IL cent
no Mr.. Smith, of New Haven, said they +
-, minded him of bottle of cider that
~ once saw that never had an apple nigh it.
,ss The President, Mr.. Mason, endorsed NJ
orl Weeks views, and said he had been skin
or ming for the last two years, and got IS /