Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1873-09-16
asrmultural.
THE NEW INDUSTRY.
Cheese Making Ina Maine.

A PRESS REPRESENTATIVES, AT CHEESE
FACroEY-HE BECOMES AN EXPERT IN
TIE ART-TRLLS HOW THE THING II
DONE.
Maine has at last begun in good cara
est the development of new source OF
wealth to her citizens. Hitherto YER
mont and New York have furnished TO
the markets Of New England, as well as
to The other sections of the county, the
supply of cheese used. That it has prov
ed l profitable branch of industry is evil
dent to any one who will visit the cheese
making districts in those States and OBJ
serve the wealth Of the farmers, The
splendid condition Of their lands and The
quality and number OF their stock.
In the year 1861, Massachusetts erect
ed her first cheese factory. She now has
over thirty in successful operation and
has already attained ine reputation in
the cheese markets Of the country. She
sends yearly thousands of pounds into
MSine, drawing, from Us money that
should be retained within our own bor-
ders. There is no reason why Maine
cannot engage as successfully in the
business of stock raising, and the manu-
facture Of the products of the dairy. as
any other New England State.
NATURAL ADVANTAGES.
II it is said that hilly country with
broad and fertile valleys is the necessary
basis Of good stock farming, can We not
poin, with pride to the Penobscot, Ken
ncLec, Androseoggin and Ssco river and
to more than q score OF their tributaries,
whose waters flow through rich intervals
Hinged by hill and mountain. Not even
cheese famed Vermont can boast OF 4
better walered land. or richer intervals.
E1rENSE OF MANUFACTURING.
The theory Of cheese factories is that
Ihey lessen the expense of manuisc,ur-
ing. and produce cheese oruniform quail
". They claim q saving in cost OF max
ing Of more than one hall 10 the indiyid-
ual manufacturer. Experience proves
that the cost to the individual farmer in
The making OF cheese averages : cents
per pound. This average is confined to
those who engage largely in the basi-
ness. To the small tanner who keeps
only FIVE or six cows the average is
greater, say from - to l-2oenls.
The average cost OF manufacturing
cheese at the factory by machinery j, >
cents, twill be readily perceived
then that il the establishment Of cheese
factories can lessen the cost OF mauu.ac-
ture to the farmer who keep - cows il
viii in greater ratio increase the profits
Of the farmer who keeps but five. Ac-
cOrdiug to the annual report of the Mas
SachuseitS Cheese Manufacturers AsSrci-
alton for the years 1872, the Jersey breed
OF cows is acknowledged 10 produce the
best milk Tor cheese, both in quantity and
quality. Her milk averages y - per
cent Of cream. Ten pounds Of her milk
will produce one pound Of cheese and
the average yield from one COW during
the cheese making season Is 200 pounds
OF cheese. The division Of profits TO The
farmer is on this wise. The expense Of
manufacture, interest on building and
machinery, is deducted from the gross
amount Of receipts from the sale Of
cheese. The balance is divided into 80
much Tor every pound Of cheese sold,
and as ten pounds of milk make one of
cheese. and the number OF pounds Of
milk each farmer has bought in being
known by the books, it is an easy matter
10 give each farmer his proper share OF
the net profits OF the season.
CARE OF STOCK Required.
The quantity and quality OF the milk
depends largely upon the keeping. Cows
slovenly kept will not come up 10 the
average production OF pure milk. Clean,
sweet pastures TO iced in. tree from rank
vegetable growth and poisonous grasses
and weeds are necessary, otherwise the
milk will become tainted and the favor
and quality Of the cheese much injured.
The COWS should have free access TO pure
spring or river water; they should be
kept well sailed; their "tie up" should
be Kept clean and well ventilated they
should not be MIXED in yards or stables
where filth abounds, or bad Odor exists;
they should never be hurried TO. or from
pastures. \ neglect OF these precautions
will faint the milk. The COWS should
be fed with variety of food, with plen.
" OF vegetables. Such is the opinion of
Mr.. T. ID. Curtis OF Utica. y. Y. in his
work entitled "Hints on Cheese Making
work that IS recognized as authority on
dairy farming. After milking at night
the most careful attention TO the milk is
required Ii should be poured into tin
cans made for the purpose holding 10
pounds or S 81 gallons each. These
cans must be set over night in cold wa
ter so deep that the level of the milk viii
be below the surface Of the water, other.
wise the lower portion OF the milk will
become chilled while the upper portion
retains The animal heat. Such result will
be TO faint the milk. Before going to Jed
the milk should be stirred in the cans to
prevent cream from rising. The morn
ing's milking must be put into separate
cans.