The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1874-08-29
;Mkt Eatta+
Cooperation in the Manufacture OF But
ter and Cheese.

ton, held in indianapolis, Indiana, the
President of the meeting, Mr.. j. w.
Dake, delivered an address on the sub
ject of butter making, considered from
a scientific as well as practical stand
point. This address was replete with
the most valuable suggestions and
sound sense, expressed in terse and fit
ting language. We clip from it his re-
marks on the application of the cooper
alton system to the making of butter
as we'll as of cheese, in which latter
manufacture it has already proved so
successful. He says:
Let one or more persons, as many as
can work well together, fix up first
class milk room and churning depot.
Take YOUR milk there, have it weighed,
set, skinned, churned, handled entirely
by one competent person; take your
butter so handled, and as soon as
churned to a central depot to be work
ed and prepared for market by one COM
petent person He can pay you the
cash for it as l do, and take to his own
account, or work for consideration or
per cent. l know from my own exper-
fence in the matter, that butter so hand
led can be sold for good profit over
that handled the usual way, and my
faith is strong in further raising the
grade 20 per cent above what l can
now attain, if can get the full coop
Grafton of the farmer; so that all of
the milk can be handled in the best
manner known. Only a few attain to
that perfection which is possible, and
they should have the charge of the
milk rooms and churning depots l
believe this system, which in many re-
spects is similar to the cheese factory
system, properly carried into effect, will
be more popular among the farmers
than the former, for many reasons,
among which are:
l. The cost on first outlay need be
but trihing in comparison with cheese
factory.
2. The product of small number of
COWS can be worked as we'll as large
number.
3. The depots can be located at or
Il
4. Being near by, the milk can be
delivered and returned with less ex-
pense.
5. The sour milk is of great value for
feeding, whereas whey is not.
6. Under the charge Of q competent
person with better conveniences than
could be obtained singly, finer grade
of butter would be produced.
I. A great amount of.labor would be
saved to the farmers wives.
8. A large number of depots, mass
ing their product at some central
depot, could command better prices
for it than if operating singly.
9. A growing reputation would fol-
low them, and the butter-consuming
world would know where to find butter
at smaller expense than now, and
would be ready to pay more.
10. Large lots can be disposed of to
dealers to a better advantage than small
ones. They could not be induced to
travel from New York or Philadelphia,
or any distant market to buy one dairy
of butter, but would come by the dozen
to such depot.
1t will be unnecessary to go farther
in this line than to cite to you the sue
cess that has accompanied the cheese
factory system, and with an increased
production of cheese nearly tenfold,
there has been an increase in price of
nearly threefoId. Our exports of cheese
in 1S49 and 1850 were estimated at l2,-
100000 pounds, and sold, from fair to
strictly fine, for six and six and three
quarter cents There was no very
important increase either in quantity
or price until about 1860, when the fac
tory system began to come into repute
by the superior article produced over
the usual manner of operations at
the farm houses. This system was in
augurated by Jesse Williams, farmer
near Rome, Oneida county, N Y, in
1851, who, being an experienced and
skillful cheese-maker, and having a rep
utation in the market for making a
superior article, contracted his cheese
at seven cents a pound. This price
was considered very high, and in order
to make good thing out of the con-
tract, he had the milk from his sons
farm brought daily to his milkhouse,
where he manufactured it into cheese.
From time to time neighboring diaries
were added, more apparatus supplied,
buildings enlarged, ETC. From this
small beginning note the change that
has been made.
To-day, factories are established all
through the dairy sections of the coun-
try, in which nearly all the cheese that
is manufactured for market is made
English dairymen acknowledge the
superior merits of the American factory
system, and Sweden and other Euro
pean countries are fast adopting it
The French, in hot weather, cover the
milk with textile wrappers, wet thor
oughly. The evaporation keeps the
milk cool, which can thus be transport
ed long distances without serious deter
ioration. l have practiced the same
principle in collecting butter in wagons
from the farms, with better results than
by the use of ice l believe that the
principle can be applied to shipping
butter by rail to the eastern markets
with great success, and much cheaper
than by the use of ice There are three
requisites at least to produce the desir-
ed result: shade, draft of air or perfect
ventilation, and some open porous fab
ric or substance which will take up and
hold moisture until evaporation shall
dry it, when more water should be
showered upon it. The principle of
evaporation is very well understood,
and known to be cooling. The West
should, and l believe will, in no future
day, be the best dairy section of Amer
lea. The sun should never be allowed
to shine on butter, or a package con-
tanning butter More butter is injured
between the farm house and the village
store, and in transportation by careless,
unthinking or wilful parties, than from
all other causes combined The farmer
has an easy and effectual remedy-an
old umbrella for shade, green grass or