Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1875-08-11
Depreciation and Adulteration of Cheese.

Hon. Alexis 7. Smith, of our Board OF Ag-
riculture, spoke very emphatically, at the
Berkshire meeting, against the practice of
partially skmming the milk at cheese fac
tories, before manufacturing it into cheese
Hon. Harris Lewis, of llerkimer, n. Y,
well known to most Of our progressive
farmers, is out against the still more ex-
treme practice, recently introduced in some
New York factories, of removing all the
cream and substituting lard or tallow oil.
Prof Arnold, X. A. Willard, and Prof. Cald-
we'll, of Cornell, all indorse this innovation,
but the shrewd and practical dairymen, like
Smith and Harris, do well, we think, in call
ing a halt.
We viii not dispute the allegation of the
creamery and cheese factory rules upon this
point. They claim, and truly we do not
doubt, that all the cream of rich milk can
not be worked into cheese, aud that the sur
plus is lost in the whey. This is their ex-
cuse for partial skimming, and if all men
were strictly honest, it might be admitted.
But few men still remain in the world
whose moral integrity is not altogether above
suspicion, and until they die without success
sors it is well TO protest, in the interest of
the good repute Of our dairy products
against the first step towards any kind of
shenanagin in our cheese and butter fac
tories. 1t is only the first step that costs,
and when it is once generally understood
that there is uncertainty Of this kind, in the
nature aud character Of dairy products con-
fidence will depart from the consumers
minds, and all will be discredited The
stomach is sensitive organ, and resents
even the thought of fraud upon it. Though
there be some waste, therefore, in allowing
II portion of the cream 10 run off with the
whey, we believe it better TO suffer the loss
Of all that cannot be saved, or recovered by
skimming the whey, than to beget suspicion
in the stomachs Of the consumers 1t is
complained now, that the American people
do not consume, proportionally, anything
like as much cheese as other nations. Let
us not give them any more reason for il.
In regard to this second step, that of re-
moving all the cream for butter making, and
substituting cheaper oil, the fact Of its be-
ing undertaken powerfully supports the posi-
ton taken above. 1t may be true that the
cheese is just as good 1t may be true
that buyers cannot detect the difference, and
have been willing to give the same price for
it as for the best whole milk cheese. It is
none the less fraud, and fraud that will
in the end do the dairy business far more
harm than good. The profit Of the practice
will only be temporary as soon as it be-
comes general, and the cost OF cheese is
thereby reduced, the price will fall proper.
tionally For it is the cost of cheese that es-
tablishcs theprice, in the long run. Like all
staple articles of food, itmustand will always
be sold at but trhe over the actual cost
Of production, and as that cost is reduced,
the price will surely decline.
Now, for the sake Of a temporary larger
profit TO few factories by the use of cleo
margarine in the place of cream, shall the
whole character Of our cheese factory inter.
est be sacrificed II seems to us that ID is
the most utter folly, and that the only result
to be expected from it is the decline of CO.
operative manufacture, and the enforced re-
turn 10 farm diaries for the best article of
cheese, that SO much Of the public stomach
as can afford TO discriminate will buy. We
owe much to Mr.. Willard and his eo-adiutors
for the establishment of the factory system
we trust that they are not also 10 be credited
with its sudden decline through its peryer.
sion to a spurious and fraudulent manufac.
ture.