The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1875-01-04

was sojoufning IL the state, that forcibly
impressed these peculisrities. was taken
suddenly and severely ill--'sick, nigh unto
death"-and to the ready tact and intelli.
gence, as we'll as kindness, of one Of these
sons Of the N ountains, do l owe the preser-
vation of my life. Had been almost any
where else, I should not now be writing for
the Lire Stock ,1onrnol. Perhaps this cir
cumstancc 8xed the impression ofthese pe-
culiarities.
cHEEsK.
SO far as could learn there IL less at
tention given to the manufacture Of cheese
than to butter; but still the cheese product
Is large. 1t Is nearly all made In factories
while the butter is mostly made In families.
The cheese seen was Of good quality and
some Of 1t very choice.
The milk from the mountain pastures Is
very rich, and less of 1t is required to make
a pound of cheese than, generally, in New
York. October 25th and 26tb, the milk
being delivered once day, the mornings
skinned but Clipped" which means dip
ping off the cream down to the blue skim
milk, made a pound of green cheese, the
curd being well worked down and ripencd,
from eight and onethrd pounds of milk.
At the factory Of A. b. Armstrong, in
Dorset, Bennington county, sage cheese
| was being made for the Boston market. A
strong sage tea was made by soaking the
leaves Of sage in warm water, and to give
n brighter green to the tea, coloring was
obtained from the leaves Of fresh grass, or
clover, and added TO it. After the rennet
was mixed with the milk, division board
was set into the vat, crosswise, SO as to
keep about one-quarter of the milk in d.
vision by itself, and to this was added and
well mixed in, the sage tea, giving to the
curd in that division, the favor Of sage and
the green color of the grass The curds
were otherwise treated in the usual way.
Before putting to press, the green and
white curds were thoroughly mingled, Civ
ing the cheese a mottled color. There were
in the factory at the time Of my visit, near.
ly 2e0 checses of this make, which were
beautiful in appearance and Of very fine
flavor. They were sold, IL l rightly re-
member, for 20 per hundred moro than
plain cheese.
THE HEATING APrARATCs
in use at this factory was a genuine Yam.
kee invention, and brief description will
be worth tho attention of the dairy reader.
The milk to be heated is contained in an
ordinary tin vat, placed in n wooden en-
velope, with a heavy sheet iron bottom,
which contains water for communicating
heat to the milk or curds. The envelope
stands upon a brick wall, eight inches
thick, that reaches round the outer edge Of
the envelope. At one end of the vat is a
cast-iron fire-boy, at the other end pipe
to carry off the smoke. The heat, in pass
ing from the frc-box to the pipe, goes UNI
der the whole length Of tho vat. To pre-
| vent tla fire and hpat from nnDlipn in ror N
tact with tho bottom OF the envelope, a
screen of sheet iron reaching from side to
side of the brick walls, is placed under the
bottom of the envelope. The end of the
screen toward the trc-box drops down about
eight inches below the envelope, and rises
ut it rccedcs from the fire-box, till reaching
within tlreo feet Of the smoke pipe, it
touches the bottom of the envelope and
terminates. Tho heat goes under this screen
and to make its application to the milk per-
tectly even, ashes are sifted on top OF the
screen, thickly toward the fire-box, and
more thinly as tho distance from the
fire increases, till they cease at the further
end Of the screen. In this way the milk
and c,lrds are made to heat exactly alike in
every part of the vat, But the most im-
portant feature in this apparatus, is its
ability to maintain uniform temperature
for several hours. While the milk is be-
ing heated, the brick walls, the screen, and
the ashes on 1t, get warm aud hold heat a
long time. In an experiment ia making
cheese at uniform heat, which was kind.
~ permitted to mako in this factory (and
which, by the way, was entirely successfully,
the milk was raised to ninety-seven degrees
before applying the rennet, and by covering
the top of the vat. So that no heat escaped
in that direction, the cont snts of the vat
remained at ninety-four degrees without
any perceptible variation, seven hours and
twenty-six minutes-tho whole time occu-
pied in ripeniug the curd. II would evil
IDENTIFY have remained at the same heat
longer, if there had been any occasion for
it. Water for washing was heated in a
tank directly over the fire. while the milk
was warming, and as soon as the rennet was
applied, the fire was entirely extingushed.
An apparatus which, after the fire has been
extinguished, will hold a uniform heat for
seven and one.halt hours, have never
seen anywhere except in Vermont. The
small amount of fuel required to operate
this apparatus, is as surprising as to cap
acity to hold heat twenty-five cords of
wood, eighteen inches in length. or nine
AMI three-eighths cords of four-foot wood,
made 100, 200 pounds Of cheese.
sHORTHoRNs ON THE MOUNTAINS.
But with all their. intelligence and in
genuity, these mountaineers do some very
foolish things. like the rest Of mankind.
For instance, some of the leading and pro-
gressive farmers are raising, and trying to
introduce into the diaries of that rough
country, shorthorn cows. To raise short
horn cattle on the rich banks Of the Tees.
water, or to put them on the alluvial plains
of the West, or the blue grass lands of Ken
lucky; is well enough. But 10 put these
ponderous cattle to climbing the high hills
and rugged inclines of the Green Noun
tains because they are famous and fashion
able in certain other localities. seems folly
about equal to that OF a certain dairymaid
who, in imitation of a village belle, sported
a lengthy trail over the sloppy floor of a
cheese factory. The Ayrshires, or the
nimble Devons, the lighter Jerseys, or even
the natives, it would seem, are much more
| nnprnpriata for y,uO IN thaea hiuh oil