Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1873-02-19

OulO DdlTNlntu > ASSOCldklOu nj rel
liDgtOn, last year, extracts from a dis
cussiOn at hat THE. showing q wide diff
ference Of opinion as tn what was an acid
curd, aud the difficulty of determining
it.
The result of that discussion favored
the acid theory.
Mr.. Olds was still of the opinion that
sweet curds were the best.
Mr.. Foot favored the acid theory. He
was satisfied from experiment that the
cheese from sweet curd was less firm,
and would not keep as well as that from
sour curd.
Mr.. Morton had used the hot iron for
three years, and had never been de-
ceived by il once. He favored the sour
curd.
Mr.. Harmon thought it useless to dis
cuss the question further, a. all agreed
that there must be an acid somewhere.
He thought it was settled by factory men
that there should be an acid in the vat.
"Can proprietors of factories afford to
manufacture and take proper care of
cheese at SI.25 per hundred2"
Mr.. Harmon thought the sum made
quate.
Mr.. Olds said that no manufacturer
could afford il.
Nj, Richmond, of Newton Falls, said
that he had run the factory at that place,
and had made nothing At SL25. He could
not afford it at that sum, and should
charge SI.50. He would do b boxing
for that amount, if the boxes were fur
nished delivered at the factory.
MI. Burrows had run his factory at
those figures, but had no statistics 10
now whether or no he hPG made living
profit.
Nj. Morton asked if his patrons fur
nished the me
Mr.. BurrowS-They did.
Mr.. Richmond wanted 10 hear from
the factorymen. He wanted a statement
! of the amount of milk delivered, the
number of pounds Of cheese made, and
the amount sold and at what price.
b Mr.. Thomas stated that that question
would come up at the regular hour this
afternoon.
Mr.. Streauor thought from his expert.
ence that I25, delivered was a very fair
profit.
What is the best method Of caring
for milk when cheese is made but once a
day? also the care of cream-when
should it be ehurned? how should but
ter be cared for?"
Mr.. Adams said the first thing was to
get the milk, and get the milk right. We
should first educate the mixer. He al
luded to the necessity OF enforcing hab-
its of neatness in the mixers. If he
were a factOryman he would settle and
test ell milk brought in, and refuse to
take such as contained sediment. He
had brought with him q sample of but
ter bought at a store in the village which
had a Ibarnysrd hsvOr, which, he said,
pervaded much Of tho butter and cheese
brought into market.
Mr.. FOote said there were w sides Of
sLs. --,1-Ffan mud - tho fanfnFUmnn al
gays took one, he would take the other.
There were a great many factories where
the decomposed whey was flowed to ac-
cumulate : and he thought some of the
unpleasant iavors in cheese might be
due 10 the absorption of these by the
milk when brought in.
Mr.. Harmon favored cooling the milk
as even as possible. Avery few degrees
when it is warm is better than cooling
several degrees several hours after It
comes from the COW.
Mr.. Waters thought every factnryman
should have a printed rule posted up in
his factory forbidding the mixers from
washing the bag aud teats of the COW,
and allowing the drippings To run into
the pail, as th~ree-fourthS of the JIilkers
were in the habit Of doing.
Nj, Messenger had fixed up a spring
house some years since, n had cooled
his milk in a large car, putting 1t in pans
afterwards. This plan was satisfactory
he built another spring-bouse, leaving
an open raised iOor and gables, securing
a circulation of air from below up. he
had nothing in the room but milk, and
had experienced no difficulty. he gave
an interesting account of his experience
in butter making. Cream he bad kept
until il had become a tri1e sour. IL
made better butter than when churned
sweet. He had regulated the tempera-
ture by cooling or warming as was nee
cessary.
Before churning he put ice in the cream
The butter was sailed by weight, both
salt and butter being weighed carefully
and being worked just enough to get the
butter-milk on The butter was then
placed in a cool place-not a cellar: he
did not believe n cellar in i've hun
bred was htto put butter in-until ready
for shipping. He used he Blanchard
crank churn.
Mr.. Morton had made eighty pounds
of butter per day the past season. He
had put ice inside the churn' but that in
turning the churn the ice broke the but
ter. He found it was the better plan to
LET the ice melt before churning.
The question of sweet or sou cream
for butter was discusssd by several mem
bers, with opinions about equally divid-
ed.
Mr.. Cole had found butter from sweet
cream to please his customers better;
had experienced no difficulty in making
it keep
Mr.. Nichols had made butter from
sweet cream which had kept satisfactory
".
Mr.. Foot preferred the old cream, and
thought butter from # kept batter.
Mr.. Adams thought the manner of
working the butter had much odo with
it, and objected emphatically 10 the
"smearing'' process, as he termed it.
Mr.. Thomas thought the same princi-
pie that applied to acid in cheese held
good in souring cream for butter. For
Immediate use the sweet cream would
be satisfactory-for keeping, the sou
was preferable,
Mr.. Smith had experimental thor
oughly by weighing a pail ofsweet cream
and divided it in two portions, n of
which was churned imediately, and the
other was per nitted to become partially
sour before churning. He was fully sat
isfed that by the latter process more but
ter was obtained.
The different methods of butter MAX
ing were discussed by several other
members, and much interesting infor-
nation was given.
Adjourned to 1 P. n.
AFTERNOON SESSION.
The committee to make nominations
r r. 4