Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1874-01-21

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Iof pr1,,rc,a 6t,l' m,lrrn iuproyro,out I,irg oil
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ON earth.
! rho Mnnnfn rtnrc OF Dairy Cheese.
rY S.uAvis, Jn., or Gtsr vosIrtllan
/ Tie manufacture cot cheese iu the Quilted
Suites has become business ot great mlgui-
tude. To say nothing of the immense qunuti-
]
countries in the ycnr 1859. 40 600 600 p1unJ-
/ iu 1857, So coo 600 pounds while in the yclr
/ just closed, % reached the cuIrm1u- quantity
/ OF 50 600 O00 pounds,
10 may DE truly sud tlut iuIici1u- dairy
arming uOt Gully curichCs tlc fertility oi thc
soil on which 10 ls conducted. but also the
party engaged 10 that business. Consequently
ibis branch OF industry is one Of our greatest
national ID. ssing-. With ibis view of oug
3D. o.. I.H D 90 De-.
/ able pursuit, on which ul pains or expense
should be spared % thoroughly understand DO
10 all It's points and details.
Ibis may have been already accomplished o.
a certain extent; still there seems 90 have been
greater effort made 10 arrive at correct sls-
TEN in making both butter and cheese during
the past year than in any prior period. Ihc
number Of patents granted the past }car Cor
watts, pans, coolers, etc, have been numerous,
and the ultimate results OF these inventions
! cannot now De- determined.
10 is generally admitted thnt lcunaut has all
the requisites for manufacturing superior pro-
duets Of the dairy Her reputation Is good,
but far below what 10 ought 90 bc. 4 neigh
Dor Of mine made o statement before q meeting
Of the Board at Montpelier, two years ago,
that not three tubs n ten OF the butter sent %
market was of an extra quality. This Is on
astounding revelation of the loose manner in
IIs
the same is no less true with cheese.
With our favorable climate, our pure, cool
springs OF water, and our sweet pastures, tlcro
remains nothing but a better understanding Of
the process Of manufacture, to render Vermont
butter aud cheese equal to that of the best
counties of New York Or Pennsylvania.
have yet TO learn that there j. any stock
superior TO the native for cheese making. It
is absolutely necessary 10 have good COWS and
] 81 49,. u q. d O.
. ing milk for at least three pounds each Of new
milk cheese per day during the best months of
the season In order TO do this a COW must be
well kept during the winter, and furnished
! with abundance OF good p8s,umEe In the milk
, ing season An ample supply Of pure water IL
particularly required Dogs and harsh treat
ment should be banshei from tie premises.
{ There Is no greater nuisance % a darymau
E than dog help; and be who pay. dog tax %
2 the collector, usually pays il ten.iod from the
! profits of his business Cows will pay for kind
: treatment, aud it is serious matter 10 disturb
their natural qnctress as cheese makers well
b know, from tue pernicious results flowing
Z from Over-hcltel milk THUS "a dairyman
e should not only treat his cows with BECOMING
f tenderness. but also require his bows and hired
b help 10 do likewise.
b Never having ms self visited cheese factory,
would say thatall know of factory cheese
] that business, and from "a few other sources.
My experience has been with the dairy cheese
I business, continuing from my boyhood to this
date. | propose to speak OF the dairics of this
q town, more especially of my fathers Owing
to the difficulties incident tO cheese making.
the number Of daries in this town has dimin-
E ished Of late years about one.half. while the
{ manufacture Of butter has largely increased.
: First of all is purc sweet milk. drawn from
| tl. 4
utensils must needs be kept perfectly sweet and
clean. The item OF Temperature OF the milk
! before it is turned into curd is of vast import-
ancc. Then should come a thorough under.
\ standing of turning ont "A good cheese We
Z make butter mechanically. while in cheese it is
( both mechanical and chemical Hence the diff
\ hculty of cheese making.
, Mix is easily tainted, and when once in
b that condition no good article of cheese can be
! produced from it. When subjected to an
ANALYSIS, milk of an average good quality is com.
posed. in 100 parts, as follows Water. 81. 40
} butter. 343; casin 3 10; milk sugar, IL
! mineral matter, 90. ltis trulywonderful that
2 an article Of food containing so much water
? should be so valuable 10 mankind The annual
I product of this important article in the United
i States is estimated at $500 .0Ol 900 The
o Hon. Harris Lewis says. Milk comes to Ms
: loaded with germs prepared for is own de-
p struction." 10 illustrate his meaning we
= are all aware that whenever vegetable or ami
nal life j. deprived Of its vital forces, /. G
e dies, then follows change, and this change is
{ either decay, fermentation, or putreaction
e By the use vi the microscope we discover that
y wherever putrelaction or fermentation exists
A there will be revealed the presence of living
4 organisms or fungi During the heated month,
. this fungus exists in the dust of the mir and
/. peryndes all substances No article is soone,
i corrupted by these influences than milk and
unless we take the requisite precautions. W,
: cannot make good butter or cheese. 70 prc
4 vent all such depredations of these minute or
d ganisms. dairy utensils should be scalded in
boiling hot water Prof Caldwell. of Cornell
@ University, SAYS. " The great power of tbe
pores of fungi to retain their vitality give.
:, them another strong hold on life they can b,
II dried. frozen or heated, in many cases to A tenn
i perature short of two hundred and twelve de-
c greos, without injury" When any decayinr
q substance is known 10 exist in or about thl
2 PASTURES it should Mt once he removed and
o buried. II is not unCrequent for n dairy or Gc
]. tory to lose their entire product until m,
). presence of carrion was discovered in the ms
II ture and removed.
Probably no season will often occur NOR,
o. favorable for making fine dairy ooods than An,
i, one lust closed A cool. dry season il mncl
, against the termination of fungi. while bot
T. wet one is sure 10 give untold troubie m M,
p dairyman who fails 10 guard ngainst the cv