The Portland daily press., 1873-09-04
THE NEW INDUSTRY.
Cheese Making in Maine.

PRESS REPRESENTATIVES, AT A CHEESE
FACToRY-HE BECOMES AN EXPERT IN
THE ART-TELLs HOW THE THING Is
DONE.
Maine has at last begun in good earnest the
development OF new source of wealth to her
citizens. Hitherto Vermont and New York
have furnished to the markets of New Eng
land, as well as to the other sections of the
country, the supply of cheese used. That it
has proved profitable branch of industry is
evident to any one who will visit the cheese
making districts in those States and observe
the wealth Of the farmers, the splendid condi
ton of their lands and the quality and num-
Der of their stock.
In the year 1854, Massachusetts erected her
first cheese factory. She now has over thirty
in successful operation and has already at
tanned fine reputation in the cheese mark
cts of the country. She sends yearly thou
sands of pounds into Maine, drawing from US
money that should be retained within our
own borders. There is no reason why Maine
cannot engage as success fully in the business
of stock raising, and the manufacture of the
products of the dairy, as any other New Eng
land State.
NATURAL ADVANTAGES.
If it is said that billy country with broad
and fertile valleys is the .sary basis ofgood
stock farming, can we not point with pride to
the Penobscot, Kennebec, Androscoggin and
Saco rivers and to more than score of their
tributaries, whose waters flow through rich
intervals frnged by hill and mountain. Not
even cheese famed Vermont can boast of
better watered land, or richer intervals.
EXPENSE OF MANUFACTURING.
The theory of cheese factories is that they
lessen the expense of manufacturing, and pro-
duce cheese of uniform quality. They claim
a saving in cost of making of more than one
balf to the individual manufacturer. Expert
ence proves that the cost to the individual
farmer in the making of cheese averages Z
cents per pound. This Average is confined to
those who engage largely I'D the business. To
the small farmer who keeps only five or six
cows the average is greater, say from 81 to 81
cents.
The average cost of manufacturing cheese
at the factory by machinery is 2t cents 1t
will be readily perceived then that if the es-
tablishmert of cheese factories can lessen
the cost of manufacture to the farmer who
keeps 20 cows, 1T will in a greater ratio in
crease the profits of the farmer who keeps
but five. According to the annual report of
the Massachusetts Cheese Manufacturers
Assoc alton for the year 1872, the Jersey
Of eou = ol-r
the best milk for cheese, both in quantity and
qna!ity. Her milk averages 123 per cent. of
cream. Ten pounds OF her milk will pro-
duce one pound of cheese and the average
yield from one COW during the cheese making
season is 5000 pounds or 300 pounds of
cheese. The division fprofts to the farmer
is on this wise: The expense of manufac-
ture, interest on building and m achinerv is
deducted from the gross amount of reca;nts 9
from the sale OF cheese. The balance is di-
vided into so much for every pound Of cheese
sold, and as ten pounds of milk m .l,a one
OF cheese and the number of pounds of milk
each farmer has brought in being known by
the books, it is an easy matter to olive each
farmer his proper share of the net profits o.
the season.
CARE OF STOCK REQUIRED
Inc quantity and quality of fthemiM depend,
largely upon the keeping. Cows slovs My KEEP
VIII not come up to the average prods lctiou o.
pure mix. Clean sweet pastures to feed in
'ree from rank vegetable growth and poison
Gus grasses and weeds are necessary, other
wise the milk will become tainted a, I'd the
flavor and quality Of the cheese injured. The
cows should have free access to pure spring