Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1874-06-12
Gbe 4airp.
ABOUT CHEESE.

The following is an extract from letter
of j. ii. Reall, Of Philadelphia, read at
the meeting Of the Western Reserve Dairy
mems Association at Garrettsvile, o., Feb.
3 and a:
We have never yet produced too much
fine cheese, though our productions have in
creased nearly two hundred per cent. in the
last ten years. In my opinion there is no
danger whatever TO be anticipated from an
over production Of cheese, il prime quali-
ty is universally made. Thus far we have de-
pended largely upon European markets for
an outlet, but think more attention should
be given to our home market. Our home
consumption, however, must increase one
hundred per cent. before it equals the pro-
portions used in England and this, notwith-
standing that our cheese costs that nation
fully twenty-five per cent. more than it does
US. The cheese sold in this country nets the
producer considerably more than that sent
abroad. This may seem like a singular
statement, but its truthinlness is demonstrat.
ed by the fact that cheese generally brings
the most in such markets Us depend upon To-
cal consumption. More is sold in New York,
but prices are generally somewhat lower
there than elsewhere, that being chiefly an
export market.
To obtain a greater home demand we
must induce more people to use cheese in
this country, and to do this we must supply
q prime article. It might seem superhuous
to make these suggestions, but if my friends
in the trade will consider moment, think
they will bear me out in saying that as q
rule the best cheese is shipped of, and the
poorest used at home. We cannot certainly
expect to increase the local demand by pur.
suing so unnatural course. Ii each one
interested will be careful to supply prime
cheese for the home wants at all times,
think you will find much greater demand
for cheese in this country very soon. As you
increase your domestic market you increase
your profits.
There has been much said upon the sub
ject Of skimmipg milk for cheese recently,
aud my views upon the subject are probably
well known. We have no selfish interest in
the matter, and only speak for the best in
terests Of factorymen and dairymcn in gen.
eral, when we strongly advise against max
ing both cheese and butter from the same
milk.
The subject of making cheese early was
discussed at some length in the Cleveland
convention few days since, and resolution
was passed against starting the factories be-
fore the 18th Of April. This, l believe, is
as early as cheese should be made, and we
strongly urge upon iactorymen the useless
ness of each year sending to market quan.
tity of worthless eurd, which most carly made
cheese is 1t Injuries the market very seri.
ously, and greatly interferes with the de-
mand for prime stock when that comes to
market. We know too well that as a gener-
al thing juno and July cheese, which ought
to be as good as that manufactured at any
time in the year, does not bring the cost Of
production, and this when the production is
the largest. For this condition Of the cheese
trade remedy is required, and We fully be.
lieve that if you make no curdy, watery,
SKINNED cheese at the commencement Of the
season or at any other time, ysu will have
demand later that will take your
June and July cheese at romuuerativc
prices.