Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-03-06
CHEESE As A TENNESSEE STAPLE.


CHEESE As A TENNESSEE STAPLE
The increased consumption Of cheese in
the United States, Great Britain, and on the
continent Of Europe, is ia fact Of great sig.
nifcance. The technical term for cheese
is cGSeine, which is substance easily form.
ed on the farm in peas, beans, clover and
many other plants, and converted into milk,
and good cheese for market. We remem-
Der well when making cheese at five cents a
pound was the most profitable farming in
the State Of New York; and now, while
farm labor is higher, there are so many in
provemeDts in cheese factories, that the
cost Of production is not increased, but the
compensation received by the producer is
larger by two or three hundred per cent.
than it was forty years ago. This fact
shows that, although production has grown
rapidly and enormously, consumption has
been in such excess over production, as to
raise the market price of cheese from five
to fifteen cents a pound. There is
an intrinsic value in good cheese for
making healthy human blood which is not
understood by one man in thousand, al
though working out the grand result wit
messed. Baron Liebig says: "To convert
caseine into blood no foreign substance is
required; and in the conversion of the
mothers blood into caseine no elements of
the constituents Of the blood have been
separated" Viewed in its relations to hu-
man blood, cheese is very concentrated
food; one pound is worth about three ofthe
best beef. Boussingault found II pounds
of water in 100 pounds of lean beef un-
dried. Cheese is rich in the elements that
form bone, brain, nerve, and muscle. Lie
big says: "When chemically examined
caseine is found to contain a much larger
proportion of the earth of bones than blood
does, and that in very soluble form, capa-
bic Of reaching every part of the body.
Thus, even in the earliest period of its life,
the development of the organs in which
vitality resides, is, in The carniverous ani-
NAL, dependent on the supply of substance
identical in organic composition with the
chief constituents of its blood"
Good cheese abounds in nice butter as
well as caseine. In the market, good but
ter sells higher than cheese; but intrinsical-
slS-iti is worth much less per pound. No
person csR repair the waste of bone, brain,
nerve and EAscle by the use of butter. Its
oil burnt in the system gives animal heat,
aud not much more that is useful. All the
nutriment there is in milk remains in the
best cheese except little sugar, which may
be obtained from whey by evaporating it.
The strong, rank taste that old cheese
often has should be avoided. It is pure
snd sweet curds in their best form that
ought to be preserved, and put on the mar
kets of the world. With pure water YOU
have the elements of human blood organi-
sed, and ready to eat without cooking. The
same elements in the form of bacon and
beef need boiling, roasting or baking be-
fore coming to the table. Cheese needs no
troublesome cooking. For the toiling mil
lions, this is a great advantage.
More money can be made out of cheese
than from cotton in Tennessee. One of
the best farmers in the State of New York
made a fortune by farming alone, (begin-
ming with nothing but his hands, without
ever having plow on his farm. His sta
pie was cheese, and cheese only. A heavy
harrow drawnby oxen scratched the ground
sufficiently for clover and grass seed. The
sod was never broken; and every field on |
thousands of acres was in pasture or |
and surrounded by a stone wall.
BY buying some phosphates and land plast-
er farmer can easily improve and ertend |
his landed estate, in the dairy business.
Nashville and other cities in Ten
necsee furnish a reliable home mark.
81 for superior cheese that viii |
pay handsomely for its manufacture. Some
Of our young men should 60 to the cheese
Il ctories in Ohio or New York, and learn
bis useful art, and start the business in
I cir native State.