Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1874-01-15

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trouble to the dairyman who fails to guard
against the existence of these milk destroy-
/ ing germs The cheese fly, whose larvae
| is deposited in the cells of cheese is
trouble unknown to butter makers; and if
not properly guarded against will do great
mischief Consequently cheese have to be
daily inspected and dressed in order that
this scourge may be prevented.
OPERATIONS AND FIXTURES.
OF the diaries in this town, only one uses
the Oneida vat The others still cling to
the cheese tub and drain. These, with u
requisite number of hoops and presses, is
all that Is required in the manufacture of
dairy cheese. s
To make Il new milk cheese, we will
g do > the nights milking on or before
shutdown, straining the milk into a large
tub, and after waiting short time for the
animal odor to pass off and the milk to
cool, we add small quantity of prepared
rennet, which will produce coagulation, or
convert the milk into curd and whey. This
is the chemical operation, and it is partic-
ularly necessary that the combination
should be in exact proportions. The curd is
then broken and placed over the drain vat,
and the whey drawn off. Here the curd is
4
over night.
The mornings milk is treated in pre-
cisely the same manner, except quantity
of the whey is put into can OF kettle and
placed on the stove. After the whey has
been properly extracted from the morn
Ing's curd that and the nights curd are
sliced up together and put into the cheese
/ tub, where it is thoroughly Incorporated.
The whey in the can having become
heated to the desired temperature is now
poured on to the curd to scald and render
/ it of cheesey texture. The scalding
whey is drawn off and the curd tied up in
str;tiner cloth, and Il weight placed thereon
to make the pieces cOhere, and to more
thoroughly extract the whey; after this
come salting and preparing the eurd for
the press.
/ When placed in the press, the pressure
should be applied lightly at first in order
to retain the fisnet elements of the cheese.
After remaining in the press twelve hours,
the cheese should be taken out, trimmed
and inverted in the hoop and returned to
the press for another twelve hours.
Rennet will not produce coagulation
when milk is heated above 100 degrees,
while the proper temperature to produce
the best results is about 50 degrees. Salt
should not be added when the temperature
is above 65 degrees; the rule being one
ounce to three and one-half pounds of curd
varying us the season of the year advanc
es More salt is required in hot weather
than in the fall months.
/ X. \. Willard claims that cheese NAV
not be injured by Il slight use of the skim
mer or Z; loss of a portion of the cream
will not iniure the cheese. Many cheese
makers who use the New York watts do
not run up their milk. but turn on the wa
TT. rs in the case of the Jewctt pan, and
let the cream rise over night. This cream
is taken off and the mornings milk added,
and the whole turned into cheese ut one
operation. Ibis is called new-milk cheese
+ in many localities; but in East Montpelier
it is not so recognized.
Allow me to state here that our cheese
lairies buy the butter used in their fam
lilies while making cheese. rather than use
the skinner at all They do not use
annatto to color their cheese but the band
ares are often stained with it.
CURING CHEESE.
When the cheese is taken from the press
it is first dressed with melted butter, after
which a "swathe" or bandage is drawn
tightly around it and partially over its
while ripening. and when the cloth is filled
with 4 prepared dressing, it becomes air
proof, and consequently shield against
the cheese fly. In order to have fine fla
yored cheese. the process of curing must
be slow.
SALES AND PRICES.
Cheese is usually sent to market in
boxes costing one-half Il cent for each
pound enclosed. Ripe cheese may be sent
to market in barrels with safety The
average price of fine factory in market the
past season is about - cents, and dairy
made one cent per pound less. Now com
pare with the sales of our dairies One
was sold carly to il firm in Montpelier, ut
II cents net, another was sent to Il regular
customer in Rhode Island ut Is cents for
plain, and II cents for same packed and
delivered ut Montpelier depot. Another
dairy WAS sold mostly to local customers
ut prices from Is to Is cents per round.
OF the sales of other daires | have not
been able to learn Does it pay to make
honest cheese? 1t is II creditable act that
the cheese makers of this town have not
vet made any poor enough to be thrown
upon the city market for disposal.
Good cheese will improve by are. and
can be kept for years, which is not the case
with butter. There is however. a butter
cellar i'll town blasted out of a ledge,
where may be found the entire make of
the past season IN good condition, and the
proprietor looks for Il good price by and
by.
COMPARED WITH BUTTER
1t is rule in our political economy that
prices regulate themselves. The past year
has doubtless favored the butter maker.
NV parents usually make butter when it
commands 30 cents and upwards, consid-
erin@ it more profitable ut that figure than
cheese Itrequires about ten pounds of milk
70 make pound of neW-milk cheese and
twentv-three pounds of milk for pound
of butter if | remember right. 1t is as
sumed then, that two and one half pounds
of cheese is made as easily as one pound
of butter. Cheese shrinks while curing
and has t);be kept several weeks. while
butter is marketable as soon as made. and
brings ready cash.
There is too wide a margin between the
producer and consumer in our dairy goods.
Too many middc-men find a paying bust
ness in dealing in our products This
ought not to be o, and will not the grange
movement find a remedy for us?
HIRED HELP.
! It s an established rule that when cheese
sells for y cents per pound in market,
rood farm workmen should receive eight
cen dollars per month, or in that ratio for
the season. For some years past the price
per month has been double the price of
cheese per pound, Dairymen have had to
pay higher wages than they could we'll
afford to do, since the prices Of labor have
been entirely ont of proportion with those
received for their goods.
Under these circumstances he must
make a higher quality of cheese and re-
ceive better prices 10 do this We must
master our business. Allow no cess pools
or any impurities about the dwellings, to
spoil the milk; suffer the green grass to
esrl..,- nrounl the hack dOnr stems. use