Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-07-11

one OF the objects Of this meeting, aud this
end each one is expected to contribute some
thing.
What We want Of others when we find that
they excel vs. in any production, is to know
how they do lt What does II avail ms when
you show me a sample Of cheese that will sell
for 20 cents per pound when mine win only
sell for II cepts2 | want to know how you
do it, and then Il Pam good observer and
a careful thinker will be able by comparing
your method with mine to correct my own
mistakes, and in some degree at least Op-
proach your superior excellence. do not
suppose there is a dairyman here to-day but
believes that he eau produce as good an arti-
Gle of butter or cheese as his nsigabor, Show
him fine specimen of butter or cheese and
he will tell you that he can beat il, at least
after lituc trial, aud he believes il. unl
4 glad he does. e,si 'a3 @silA'n9E -
IL is this confidence in the ability to do
anything within the range Of human possibil.
tiles that constitutes the great element of
strength in the American character. Then
let us in the business upon which we depend
for a living, for the comfort Of our families,
and for the means to educate our children
show our faith by our works" and not rest
satisfied without making some progress each
year towards the highest standard of excel
lence. five form such resolution and
steadily adhere to il for a few years, the
wide space that now exists between good and
poor farming will be rapidly narrowed, aud
the annual production of the country greatly
increased. la.
I Process.
Cool the evening milk to 650, add the
morning milk, raise the temperature to S4a
10 warm weather, S2s in hot weather and see
in cold weather for reception Of rennet; add
rennet sufficient to coagulatc in from 40 to
90 minutes if | wish to get good cheese
that will have good qualities for keeping
long time That is the kind that | have OBJ
tanned the best prices for in an experience Of
over thirty years. If you wish to obtain a
cheese that will mature quick and decay as
quick or quicker than it natures l would
take different course the reDnet must be
thoroughly stirred into the milk to insure its
action upon the whole mass at the same time.
| also add, at the time Of putting in the rem
net, just as much annatto as will give the
color required by the consumers. 't
As soon as the curdled milk will break
clean when the finger is dipped into it and up
in horizontal position, it is ready to cut.
The cutting and handling of the curd should
be done with the greatest care any bruising
of the curd will cause waste one thing should
be kept in. view in the entire process of
cheese making, that if there is any waste the
butter Is the part lost After the curd- has
settled and become somewhat fine, the TEN.
perature should be raised to 900. Where
the curd has hrmuess enough to be gently
stirred without waste the whey may be drawn
down to near the surface of the curd, and
the heat raised to 9Se or 1902 and continued
OF this temperature until the cooking or
sea ding process, as it is called, is completed.
To insure the right scald, and the right de-
gree Of acidity, care and good sound common
sense are required, and in addition appren-
ticeship is absolutely necessary.
No rules can be given on paper which will!
serve the cheese maker as an unerring guide
by which these two important points can be
decided, so long as milk is ever varying in
composition, and changing its condition with
every change of temperature. These two
vital points of cheese making must be decided
by taste and smell As soon as the cooking
is completed pack the curd in one end of the
vat, elevate enough to allow the whey to
drain off, and let it remain until the required
degree Of acidty is obtained press out nearly
all the whey from the curd, which can be
done in few moments, without waste if the
cheese has been rightly made, and then slice
up the curd with knife, run it through a
curd mill, and salt it, Early cheese before
Rrnss should be salted at tie rate of one
pound IF good salt per sixty pounds Of curd.
The grass cheese up to the FIRST Of Sept.
should range from 54 to SO lbs. Of curd to
one of salt, from the first of Sept. to the close
of the season one pound of salt for 60 lbs. of
curd.
Perfect cleanliness in everything pertain
ing to the dairy, is an absolute necessity.
I Pure milk is essential to success The
maker must be thoroughly qualified for the
business, first, by nature; second, by study /;
and third by practice; and unfailinL success
, will attend those cheese makers only who at
tend in time to all the minute of the bust.
ness. Good milk is the first essential of good
, cheese, and the best factory, under the very
best management, cannot make good cheese
without it. I.Hr
, The great want at the present time at our
factories and private dairies is proper curing
rooms. | believe that more cheese is spoiled
} after it is put on the ranges in the curing
! room than in the manufacture. If
, we wish to turn out fine article Of cheese,
it should be kept in room of even tempera.
, ture Of from 70e to 75e. Good, fine favored
cheese is not obtained in curing room with
, a temperature from $50 to 909.
Another important consideration with US
is the reduction in the cost of production
: We can best do this by increasing the pro-
, ductiveness of our dairies and farms. Our
cows all ought to be as good as the best and
: in few years we may have them So A
| good yield with us is thought to be $50 lbs,