Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1875-01-29


white cheese and cheese Of deep and light
color there are different sizes and shapes;
there is demand for different degrees e.
firmness, In each ofthes classes OF d,manu
there may be standards. There may DC re-
cognized shades of color, and Per1aps
strips of some proper material could De oyec
10 the desirable shade and issued to the lac
tories. Then when the maker had his CO.
lor fixed for the desirable shade he could be
sure that he was making color recognized
by the trade, and not, as now often nap
mems. by changing his color every time
country BUYER advises him, have the cheese
mon his shelves like Joseph's coat and no
Grade. no uniformity. in them. And there
could be standard hoops in the diEeren'
classes. OF course, making cheese must al
ways DO an intelligent operation oecIIsc 9'
the yariableness of the agencies employer,
but there can be greater uniformity IN .he
mechanical departments: These tnings,
among others. are implied when the IT. ~,
calls for uniformity in the product. Inc
trade can do the manufacturers good ser
vice by spreading a more definite idea OF
what kind of uniformity would be most de-
sirable This work can be done by con
Dress of dealers at great centre where tHe
wants of the trade are exactly known.
Mr.. Wickson stated that another feature /
os the influence of the trade upon the man
ufacture is seen in the enormous increase
in the amounts produced, and 1t IS Tor
tnnate that the trade offords indications als1
that the profitable demand Will be cOnt'nu-
ed. According to common theory OF po-
litieal economy the supply had oeeh con
stantly endeavoring to meet the geliau ~ a'ie
still the supply Is untitled. ME CHEESE
has continued to gain proiltaoie priTeS,
other specialties in agriculture nave iai.en
and risen again several times. And thefe
Is every reason to expect maintenance oil
profitable prices Professor Cairnes draws
from his study of market prices the conciq-
sion that agricultural products oil ve9etao!e
origin are subject to sudden and c0nsluer
able fluctuations, while the comm0dities Oh
animal origin rarely rise rapidly, nut wheh
an advance is established 1t Is commonly
held fo- long time lie illustrates by IN
stancinp butchers meat in England, whlch
has shown the most marked advance IN
price, aud states that there seems no, tue
slightest probability it Will ever return 10
the price at which II was SOLD twenty years
ago. So long as butchers meat Is beyond
the reach of the English laoorer, as II Is
now, American cheese will meet with proht-
able sale in England. The lesson which
the trades reflects upon the manufacture Is
that the signs are for an endurance OF the
prosperity of the dairy industry, and this
is an important consideration IN view OF the
fact that the industry finds Its productive
power increasing each succeeding year.
The speaker next treated at some length
the improved methods OF marketing which
have been devised by the dairymen. tracing
the steps from the old fashioned sale IN the
fall ut the factory TO the recent Board OF
Trade plan, and claiming that the develop
ment in the trade has been as marked as IN
the manufacture. The Board Of Trade plan
was discussed ut length. and 1t was shown
to be the natural OutgrOwth OF culmlnat-
ing conditions and worthy OF wide support
by producers Among other propositions
advanced and illustrated By the speaker,
were the following Upon open market the
producers exert an influence upon the trade
which they could not exert If each were NJ
his home and there was no union of action.
There is brough, to bear upon the product
ar active competition, not only between
different BUYERS but between different DIS
tributing centers. and the salesman Is pro-
fitted By a demand wherever 1t exists. I'm
der the old plan this trade could be done
only through dealers center. Upon the
large interior markets the producers be
come, to q certain extent, their own distrlo-
utors. Other reasons were gwen why
producers should sustain their own markets
The speaker urged the Improvement OF the
county boards OF trade by the adoption OF
more approved methods OF sale. lie urged
the statesmen - take wider view OF the
trade and study, not quotations alone, but
all influences which can bear upon the
trade.
Mr. Wick-on passed then to another
branch Of his subject, the probable COM
merclal effects of the tendency toward nov
elites in manufacture. The production OF
creamery butter has proved exceptionally
remunerative, and the demand !or this de-
licious material grows faster than the sup
ply. The improvement which has been at
tanned in the handling OF skim-milk unu!
the cheese made from II gains 1 price Just
below the very finest fall cream, bids lair
10 exert n marked Influence upon the manu-
iactufe Ii i profitable 70 make creamery
butter and the be-: grades Of skinned
cheese and there Is now wide diSpOsltl.n
to try the experiment. If skllliully handled
il will pay better than fall milk cheese ex
eept in the case Of the lew fancy factories
which can return 10 patrons an average
price of-per pound Tor Il!lE during the
season. The speaker illustrated by re-
ference u the results gained by the Free
man method, AMI by the old style Of cream
cries. Ia retrieving the whole field, the
speaker closed with the opinion tLat the
dairy future l. fGl. Of prosise, bat ihat is
progress and Development cal. Tor similar
advance in the general understanding OF
the commercial Influences which bear upon
il.
\ discussion then arose a. % the market
reports, a published at s.; Adams. Yer
genncs. and Richmond. in which it was
stated BIZ M o. ;. Bliss, the Secretary of
the Association. that the highest prices paid
for butter at S.. Adams never appeared in
tie market reports. These prices are given
10 tbs newspaper reporters BY the pitrclas- !
ers. whose interest it is to have butter /
quoted less. There Is really no market at
81. Adams the seller carries his butter
there and the purchaser goes there, on a 4
certain day, and purchases Dat there Is
no regular market, As is the cas-, N Utica,
although he believed would he adyanta-
geous to the dairymen ifthere was a regular
market
Nr. BLISS thca read statistics that had
been gathered f.on snee-e ieetor.es n the |
State of Vermont, from some th!sty iac.or-
les. These statistics have been gathered /
by Messrs Moscly and S,oddard, Of POult-
ney. and they have YET to receive returns
from the whole State.
The following report EN- braces returns
from the thirty factories reporting in Yer
mont. together with returns from sixteen
factories in Washington County. y. y.
The whole pnmbe7 OF cows embraced in
the reports is 1859, average about $50
to factory. The f.c.or.cs haze aye.-sel /,
TO be in operation about ijl days. The
number of pounds OF milk manufactured is
20.si9 ,29a; Tho number Of pounds OF
cheese made is 9,s2l .52S; the number Of
pounds milk to a pound OF cheese. 9.j!5
amount Of money paid to patrons, $685.
iSS.2S: value OF 100 pounds Of milk
Sl.lS-62 average cost of manufacturing
100 pounds of milk. S2G2 average re-
ceipt per COW for Isl days. $50 10.
These figures were about the same as
those given by Prof Wickson as the re-
SUIT oi the repoFts from the New York fac
tories.
Mr.. c. \. Hubbard, of sprin gfell. VI,