Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1874-01-22
FANCYFOREIGN CHEESE.

FANCY FOREIGN CHEESE.
Among the hundreds of thousands of
foreigners who emigrate from Europe
to this country every year there are
many who retain taste for the fancy
styles of cheese to which they become
attached in the land of their nativity.
The importation of these articles of
luxury has become quite business;
Engligh Chedder, Dunlop and others,
sell in New York at from forty cents
to dollar a pound. In arepOrt of the
Ayrshire Dairy Association of Scot
land, we see that single dairyman
increased his profits $1,000 in five years
by a slight change in the quality of his
cheese to suit the American
market One can manufacture not only
sage cheese, but as manyother sorts as
housekeepers make of sausage or head
cheese. As the best meat put up and
cured in the best manner always sells
high to parties who like good living and
are able to pay Tor it, so the best posi-
bic cheese curds, treated in a similar
way, always find approaching con-
sumers who reward skillful dairymen
literally for their labor and enterprise.
Tennessee farmers and their families
can learnto produce any style of cheese
to suit the market as easily
as any quality of sausage.
In some English cheese the cream Of
twenty COWS milk goes into the milk
of ten cows before it is set for cheese,
that the curd may be doubly rich IN
cream. In this case the customer that
wants a cream-cheese at a high price
is accommodated, while a skim milk
cheese is furnished to the poor man at
a low figure. The operation Is as SIM
pie as selling the best pieces of roast
and steak to such as want them, and
cheaper cuts to persons Of less means
or different tastes. As cheese-making
has already become n great industry
in the United States and Is rapidly
extending, our exports last year reach
ing eighty-five million pounds, and as
the Southwest has great natural advan-
tages for raising grass and keeping
dairy cows, we shall labor to introduce
this branch of husbandry into Tenncs-
see. The leading study of the farmer
should be how he can do his part Of the
work of feeding and clothing mankind
to the best advantage Of himself and
the public. In this agricultural labor
and itsprOducts, grass, grain, milk, i'm
Guiding butter and cheese and meat,
have always played conspicuous part.
The amount Of labor and area of land
that will yield the farmer one hundred
dollars worth Of meat Of any kind viii
give him two hundred dollars worth of
common cheese, and four hundred dol
lars worth Of Stilton, or other fancy
cheese. This cheese is made on land
that is worth FIVE hundred dollars an
acre in British gold, and pays a duty
when imported for consumption into
this country. Let the reader consider
that the best cheese is nothing but con-
densed milk, and that milk is
nothing but concentrated grass.
Instead Of importing grass from Ayr
shire and other dairy districts in Scot
land and England, which sells in New
York at from forty to one hundred cents
pound, we had better turn our atten-
ton to that branch of agriculture which
gives existence to such valuable pro-
ducts of the soil. Some of our young
farmers should 90 to Ohio or New York
and learn in first class cheese factories
the art of Transforming grass into
cheese in the most economical way. A
young laboring man iP West North
Carolina who got only fifty cents
a day for common work on the
farm, went to Herkimer county, New
York, and learnt the dairy business.
On his return a company started
cheese factory and paid him two dol
lars and half day for his skilled Ia
Dor. In this case n little industrial
knowledge added FIVE fold to the market
value of his honest industry. Farmers,
We all lack professional attainments;
and the Patrons Of Husbandry cen
hardly do a wiser thing than to found
an institution that will remedy this
defect in part at least for their sons
and daughters.