Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1873-04-15

thlcc persons, VIZ man competent 10
manage the factory and make the cheese.
with two girls to assist or woman as
principal. with man and girl to assist;
in a factory that uses the milk of 900
cows, lOur persons arc needed oil whom
ono halt or more may be females; and
the price ordinarily paid good expert
enccd cheese makers in such factories is
from $50 To- S75 per mouth, besides
board. aud Tor "a superior workman or
woman Il still higher price is often paid.
But la starting new factory it should
be regarded rs oi thu utmost importance
10 secure u first class cheese maker-onc
experienced aud skilled in managing the
whole concern and making good cheese,
whatever the cost may he. because the
whole success ot The enterprise depends
upon The quality ot the cheese made.
In Vermont the cost of making cheese
at the factories is usually from | - to
, cents a pound; aud factory cheese sells
in the market Tor enough more than that
made in private dairics to pay the COS, OF
manufacture. Last year, factory cheese
sold for Is - to 10 cents pound. while
that of private dairics sold for 10 - TO
Is | cents The reason why factory
cheese sells thus Tor Il higher price than
other cheese is not that u private dairy
man cannot make as good cheese IS is
made i'm the factories, il he will use equal
skill, care and painstakin., but The
process OF making the cheese at home is
subject 10 many interruptions from which
in the factory it is free. for the reason
that there Il competei person Is employ
cd and paid To make the cheese rs II
should be made II ON day 10 day. and be
responsible Tor it. The process OF cheese
making i chemical process, and one
that needs to bc conducted with the
utmost care from the delivery OF the
milk TO the ripening OF the cheese In
the factory this work is done ON - large
scale. under favorable circumstances,
and with such uniformity that sometimes
in lot OF cheese amounting 20 fifty
tons, pracliced eye can hardly discover
any difference in quality. and dealers can
afford and are very willing 10 pay a
higher price Tor cheese in large lots OF u
good and uniform quality.
There need be little fear oi OVERRIDING
the business OF cheese making by the cS-
Enlistment OF too many factories. for rs
an article OF food, cheese Is OF more value,
is more nutritious, healthlul and cconom-
icll than the people generally have un-
derstood. but they arc coming 10 UNDER
stand il better the homo consumption q!
cheese has increased. since 1860. ut the
rate OF thirteen million pounds u year;
there is large foreign market to be sup
piled; and therefore all who will make a
lirst.ratu article OF cheese may reasonably
expect a ready sale al good price.
The question has been asked whether II
would be advisable To make arrangements
for the manufacture of butter Is well rs
cheese at HE cheese factory and We think
tha, in many eases il would. because The
extra expense would not be very great.
and ii would afford an opportunity to
make butter instead OF cheese at times
when that would be moro profitable.
As To the disposition that should lie
made Of the milk on Sundays. NC think
il better to keep it At home and make but
len from il. because families must make
some butter OF buy it. and these who ac
employed at the cheese factory need q
Sunday "a, well - others
The profits OF the cheese factory sYs.
tenn accrue mainly to those who have
small daiiics; and 3, small dairy we
mean what they mean 10y IL in Vermont
and New York less than thirty ar lolty
cows. Ia, man who has II larger dairy
may be said To- have Il iactoiy OF TAT. own,
and by taking pains and using skilled
labor hc can make his cheese well aud
economically. 49, build up reputation Tor
it, and succeed while the man with u
smaller dairy must work AT disadyan
tasc. un,cs. he can combine his loItcs
~ ith ,hosc of his ncshbrrS.
The profits OF dIirying in Vermont are
large. One culcrprising and successful
farmer. who kept ninety cows last year,
realized from butter and cheese made, and
calves (at 81 cach) the sun Of s69.7 per
COW The cost OF making the HITTER and
cheese lac rcckuned al $40. which left him
an income ol 500 per COW besides the
whey Some OF the patrons of his cheese
factory come nearly up to his receipts, and
none fell below $50 per cow-wc know Of
others whose income, (srmo from butter
and some from chCe>c), saJ"ul The same.
One man from another county, =" h" makes
butter from 100 COWS. and realizes so
per COW, was ASKED in our hearing what
he would do if his taxes were higher than
they are. and he replied with emphasis
IL would milk more COWS
As to the best breed OF cows Tor cheese
purposes, there are quite different
opinions among good dairymen. Those
who keep Durhams would be likely 10
say that they are the best, aud those who
keep Ayrshire, and those who keep Ma
tiyes. would in like manner say that these
are best. But the President OF the ECr.