Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1875-07-08
farm ann AoussboIn.
Cheese Eac.or;as.

Cheese Eac.or;es.
Since the art of cheese making is at pres
ent receiving considerable attention in
many towns in our state. few words upon
the practical working of cheese factories
may not be void of interest to the readers
of the American.
The writer. in company with a party
from the State College. under the direc-
OF M, Harrington the farm Superintend-
eut. had the pleasure, few days since. 10
visit the factory in the town OF Garland.
This factory was built one year ago and
is doing a thriving business. The building
j. 80 30 feet and two stories high.
Ca the ground floor are the working
room. which contains the boiler, watts.
sinks scales and presses, aud a drying
room.
attic tlOor is one large dry ing room. The
cost OF the complete factory was 5000.
The farmers begin to bring in milk in the
morning at five O'Clock. Each can is test
ed as to its freshness and weighed it j.
then run into the watts. After the milk has
all come in, which usually occupies until
: o'clock. it is raised to a temperature of
So to So f by means of steam pipes
which pass from the boiler, through water
which surrounds the watts. At this temper
allure the rennet is added at the rate of one
pint for every 1909 pounds of milk
1t is then thoroughly stirred and allow
cd 10 stand until the curd has come down.
which takes from twenty minutes to half an
hour.
After the workman has tested TO deter
mine if the milk ha Set for a sufficient time,
he cuts il in order to free it from the whey.
This Is done by means of series of long
narrow knives. fastened into a handle.
about one half inch apart. something in
the manner Of tho 'oeth in rake. This ill.,
.trument is passed through the curd IN dIi-
,rTcnt directions cutting it into very small
pieces.
After this process the workman draw of q
portion Of the whey by means of a siphon.
tft W lltA - Al 4liAb Il At anu lihtl
away by the farE.ers) The curd is then
heated to 969 and must be kept in motion
by the handle until il has cooked. which
requires from two to three hours.
To test if il is cooked, portion of the
curd is taken III the hand and compressed
until the whey is expelled. 1t is then
touched lightly to hot iron, to which il
will adhere and draw out into fine threads
to the length of one fourth or one halt
inch. or it may be tested by tasting a sour
taste indicating that the process is com.
plete.
Tie remainder Of the whey is then drawn
of and The curl conveyed TO a sink, il
which has been placed a cloth. for the pur-
pose Of draining. Here it undergoe> stir
ring process. by hands. after which the
ALT Is added at the rate of - OF. for 1000
pounds. With this it i thoroug hly mixed
after which it is placed in the press. The
band OF cloth which we see around cheese
j. put on in the following manner. The
band i first placed on a tnIn tin hoop
this is placed inside the cheese hoop,
which * iron or wood. 1t is then filled
with curd and the tin hoop drawn out
leaving the cloth band around the cheese.
The cheese is then put in press. where it
remains for two hours. when it i turned
and allowed to remain for twenty-foul
hours. after which it is taken out and con
yeyed 10 the drying room. where it must
be turned and creased every day for thirty
days. The butter used in greasing the
cheese Is made from the cream of the whey
which is taken of and boiled.
The factory at Garland employees two
men and uses from 5000 to COCO pounds Of
milk per day which costs one cent pei
pound.
1t requires ten pound, OF milk 10 MAKE
one pound of cheese and the cost OF man
uiacturing is two cents per pound. The
cheese sold last year at - cts per pound
the average weight of the cheese being 4C
pounds. \ factory which consumes from
5000 to 600 pounds of milk per day will
make from llUD 10 lzoO cheese III one sea
son from June to September. The month
of June is regarded as the poorest month
of the season for cheese-making owing TO
various causes. one of which is the feed
which is of poorer quality tor that purpose
than in the other months. The estimated
profit OF one COW per month from this
source is $40. These factories are awaken
iug valuable interest in dairying. In one
town (Kenduskeag) which we passed
through. we learned that the number of
COWS in the town had been increased by 60
during the past year. This will give de-
mand for better stock and better farms.
aud will give new impetus much needed
n that branch of Agriculture. III.