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

Allow me to state here that our cheese
daircs buy the butter used in their families
while making cheese, rather than use the skim
mcr at oil. They do not use annatto % color
their cheese, bat tho handaecs are often stained
with 10.
When the cheese is taken from Tie press it
is first dressed with melted butter, after which
a swatho or hnudage is drawn tightly
around it and partially over its sides This
serves to keep it in place while rpening, and
when The cloth is filled with "a prepared dress
ing. IL becomes air proof and consequently
shield against the cheese ly. In order to have
fine Favored cheese, the process OF curing must
be slow.
Cheese Is usually sent to market in hoxc.
costing OnC-hall cent fir each pound enclosed.
Ripc cheese mny he sent 10 market in barrels
With safety. The average price of fine factory
in market the past season is about thirteen
cents. and dairy made one cent per pound less.
Now compare with the sales of our dairiCs.
One W old carly t0u firm ia Montpelier, at
fourteen cents net another WIS sent 90 Rhode
Island MT sixteen cents for plain, and seventeen
cents for sage, packed and delivered NO VI ut.
peIicr depot. Another dairy was sold mostly
% local customers NO prices from thirteen To
eighteen cents per pound OF the sales VI
other daiiics have not been able to learn.
Does IL puy 10 make honest cheese? IL is "a
crcditahlo act Tint cheese makers of this town
have not made any poor enough Co Pee thrown
upon the city market for disposal
Good cheese will improve By age, and can be
Kept for years, which is not the case with but
ter. There Is, however, q butter tlar IN town,
blasted out of ledge, where may be found the
entire make OF The past season in good c1ndi-
ton. and tlc proprietor looks for a good price
by and by
10 is rulo in our political economy that
prices regulate themselves. The past year has
doubtless favored the butter maker. Ms
parents usually make butter when 10 commands
thlrty-thrce cents and upwards, considering il
more profitable ut that figure than cheese Il
requires about ten pounds of milk to mako
pound Of new milk cheese, and twcnty-thrcc
pounds Of milk ilr pound OF butter, if re-
member right. IL is assumed, then, that two
and Onc-half ponds of cheese is made MS easily
MS one pound uf butter. Cheese siriuks while
curing. and bias o. be- kept several weeks. while
butter is marketable as soon as madc and
brings ready cash
There is too wide margin between tho pro.
Queer and consumer Boz 0ur dairy goods Too
many middiC-mcn liud % paying business u
dealing 90 our products. This ought not 10 be
500 and will not the grange movement lind
remedy for us!
&c j.. an established rule that when cheese
sells for twelve Gems per pound iu market.
good farm workmcn should receive eighteen
dollars per month"; or iu tlat ratio Cor the sea-
son. For some years past, the price par month
has been double the price OF cheese per pound
Dairymcn have had % pay higher wages than
they could well nliord 90 do, since the prices OF
labor have been entirely out OF proportion with
those received for their goods
Under these circumstance hc must make
higher quality of cheese and receive better
prices To do thi, we must master our bust
ness Allow no cess pools, or my impurities
about the dwellings, % spoil the milk suiier
the green grass 10 grow around the back door
steps use boiling water In cleaning all dairy
tools and fixtures construct drains % carry Oh
all impurities from our buildings dry our
dairy utensils when possible, in the sun and
remember this law, "n0 moisture, M fungi
These injunctons will insure health Co the
family, gilt edge 10 our dairy products
and an cilectuh safeguard against typhoid
fever and like contagious, and save our butter
from rancidity, aud our cheese from r1ttenness
In conclusion, the future prospects OF the
dalrymen are not much better than the past
again quite what Mr. y 4 Willard stated
before the New York Dairymon'- Association
lie says 90 Thus the farmer may calculate that
cheese Will be above twelve cents rather than
below, and butter will be above twenty five
cents rather thun below The fears entertained
from year TO year OF oyer-produciion OF dairy
goods have never been realized, and probably
never will be realized for some years to come
| Dmryiug IL being extended, but consumers are
also increasing at q ratio quite equal 20 that
OF production.
Then, while we purify our hearts and our
/ lives that we may take higher seats in the
celestial kingdom, let Us not forget that
cleanliness is next u holiness, especially to
those who follow the important and honorable