The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1875-10-04
OleOmargarine,

A great deal of interest is manifest in GER
tain quarters in regard to this article. 1t seems
that an oily substance so exactly like the
natural elements of the beat milk, can be had
from fat, and so mixed with poor skinned
milk, as to produce an article of cheese, equal,
and some think superior, to the best article
in the market. This is the opinion of one of
the leading daily authorities of the country
K. A. Willard. There is the danger that I'M
principled persons may not be particular as
to The kind of fat they employ, and fears are
entertained that Europeans will have suspi-
cion of all American cheese when they learn
that it can be manufactured in this way. 1t
would indeed be unfortunate for this branch
of American industry, if such should be the
result. 1t is said that fourteen and half
millions of dollars represented the American
cheese exported last year. 1t is too much to
lose. That we should lose this trade depends,
however. on the real materials of the article,
independent of how it is made. Those who
supply the English market know that their
success has been on account of the superiority
of our cheese. They have a reputation to
sustain. 1t is hardly likely they will risk it.
The cheaper made cheese will soon show
itself in the cheaper prices; and all those who
desire it will learn to avoid it if they want to,
just as in other things people learn to suspect
the quality of that which is cheap. At any,
rate, what are the regular cheese-makers 90
ing to do about it? All they can suggest now
is that those who make cheese on this plan
should be compelled to avow it. 1t should be
sold as oIeomargarine cheese and nothing else.
This is all very well. 1t ought not to stop
with this kind OF cheese, however, but with
all doctored and prepared articles, and nav
be the time will come when we shall know
just what we buy.-Ger. Telegraph.
Dairy Salt
We find the following seasonable letter from
Hon. Harris Lewis, in the American Grocer:
Another danger in addition to the use of
oleomargarne is threatening our dairy inter
est IN some sections ofthe country, particular
ly in some portions of Western New-York
and Pennsylvania, and over most of Ohio.
This danger cosists in the salt used for the
preservation and seasoning of butter and
cheese. The salt question has been I'D before
the Butter and Cheese Exchange of New
York, has been carefully considered, and the
purified salt known as the Onondaga factory
filled found equal to the best salt in use. Now
this salt may be found in West PENNSYLVANIA,
Western New York and over large portion
of Ohio, and not 10 exceed fifty cents per
barrel more than the Saginaw salt of Syracuse,
either OF which is unfit and unsafe to use in
butter or cheese. The our dairymen eyery-
where adopt the rule that the very best salt,
as well as the very best and purest milk, is
none too good for the production of butter
and cheese, the better for all concerned in
this our great agriculture al industry.
The only way clear to my mind by which
we are to bring up our dairy products to the
highest point of perfection, and increase the
demand up to the utmost limit of our ability
to- produce, is by constant improvement in
the use of pure milk, pure salt and the prac-
tlce of absolute cleanliness.
The Grocer comments on the above as fol-
lows:
We fully stand with you on your platform
of "pure milk, pure salt, and absolute clean
liness," as the essentials for success in the
dairy interest. Can there not be brought to
bear some pressure upon the dairy farmers
that will induce or compel them to use only
the best salt.