Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1874-02-20
ST. JOHNSBURY FRIDAY FEBRUARY 20 1874


which a "swathe" or bandage is drawn tight
y around IL and partially over its sides.
This serves to keep IL in place while ripen-
ing, aud when the cloth is filled with a pre-
pared dressing it becomes air proof and con-
sequently a shield against the cheese Ay. In
order to have fine favored cheese, the process
OF curing must be slow.
sales and Prices.
Cheese is usually sent to market in boxes
costing one.half cent for each pound en-
closed. Ripe cheese may be sent to market
ir barrels in safety. The average price of
hne factory in market the past season is
about l3 cents, aud dairy made one cent per
pound less Now compare with the sales of
cur dairies. One was SOLD early to firm in
Montpelier, at Ia cents net, another was sent
to regular customer in Rhode Island at l6
cents for plain, aud IL cents for sage, pack.
ed and delivered at Montpelier depot.
Another dairy was sold mostly TO local Gus
toners at prices from 13 10 18 cents per
potud. OF the sales of other dairies have
not been able TO learn. Does 1t pay to make
honest cheese ? II is creditable act that
the cheese makers of this town have not yet
made any poor enough TO be thrown upon
the city market for disposal.
Good cheese will improve by aye, and can
be kept for years, which is not the case with
butter. There is however, butter cellar in
town blasted out of ledge, where may be
found tho entire make of the past season in
good condition, and the proprietor looks for
u good price by and by.
Compared with Butter.
1t is a 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 COM
mands 32 cents and upwards, considering it
more profitable at that figure than cheese
1t requires about ten pounds of milk to make
a pound Of new-milk cheese, and twenty
three pounds of milk for a pound Of butter
if remember right. 1t is assumed then,
that two and one-half pounds of cheese is
made as easily as one pound Of butter. Cheese
shriuks while curing and has to be kept seve-
raj weeks, while butter is marketable as soon
as made, and brings ready cash.
There is too wide margin between the
producer and consumer in our dairy goods.
Too many middle.men find paying business
in dealing in our products. This ought not
to be so, and will not the grange movement
6nd a remedy for us2
Hired Help.
1t is an established rule that when cheese
sells for IL cents per pound in market, good
farm workmen should receive eighteen dol.
lars per month, or in that ratio for the sea.
son. For some years past the price per
month has been double the price Of cheese
per pound. Dairymen have had to pay high,
er wages than they could well afferd to do
since the prices Of labor have been entirely
out Of proportion with those received for theil
goods.
Under these circumstances we must make
higher quality Of cheese aud receive better
prices. To do this we must master our bust
ness. Allow no cess pools or any impurities
about the dwellings to spoil the milk suffer
the green grass to grow around the back
door steps; use boiling water in clea nsing al
dairy tools and fixtures construct drains Il
carry of all impurities from our buildings
dry cur dairy utensils when possible in th,
sun, aud remember this law, no moisture
no fungi" These injunctions will ensure
health to the family, gilt edge " to our dai
ry products, and an efTectual safeguard
against typhoid fever and like contagious
and save our butter from rancidity, and ouI
cheese from rottennoss.
In conclusion, the future prospects Of the
dairymen are not much better than the past
again quote what Mr.. X. A. Willard stat
ed before the New York Dairymen's Asso
ton He says: "Thus the farmer may
calculate that cheese will be above II cent
rather than below, and butter will be abov,
20 cents rather than below. The fears en-
tertained from year to year Of Over-produc
ton Of dairy goods have never been realized
and probably never will be realized for Somt
years to come. Darying is being extended
but consumers are also increasing at a ratio
quite equal to that Of production.
Then while we purify our hearts and ou
lives that we may take higher seats in thu
celestial kingdom, let us not forget tina
cleanliness is next to holiness, especially
to those who follow the important and hon
orabe calling Of manufacturing butter an(
cheese.