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


home demand, is about six million pounds
rs 600, OOO). With the constant improve
ment in the quality of our cheese, the rate
of consumption will expand, 50 that with
the increase in export, we may reasonably
assume that within the next score of years,
the dairymen of this country will be called
upon to furnish of this single article, not
less than billion pounds yearly. But
high above that of cheese, rises the butter
interest. We export as yet comparatively
but little butter, but we consume nearly
four fold as much as we do Of cheese-or
in other words, about IL pounds OF the one,
and Al OF the other. to each inhabltant per
annum.
predict that there are gentlemen here
to-day who will live to see the time, and
yet not be very old, when the people of this
country alone will require billion and
half of butter for their annual consump-
ton. Eut, gentlemen, must not occupy
vour time in pursuing this train of thought.
Indeed, the facts stated need neither multi
plication nor illustration, while they point
their own solemn yet transcendantly hope
full exhortation with an eloquence beyond
any poor words of mine. In a minor strain.
| repcat the old admonitlon to which We
all agree Keep the right cows; feed them
right milk and handle them right ; and
keep them, and yourself. and your dairy
rooms clean and unspotted from the world.
This admonitiOn, gentlemen, has broken
the ball-llke necks, and crooked backs OF
millions of shabby cows it has reformed
and secured millions Of pals and pans 1t
has opened cold, pure, springs OF water, and
| paved them round with stone 1T has Scay-
engered, and made tidy and sweet the
| DAIRY barn it has banlshed from under
| meath the foul, sweltering cellar with all
its pestilent gases and nameless odors; and
il has called in scieuce-philosophy chem
| istry-the last analysis" itself-to open
the secret arcana of nature, to resolve It's
| fruits back TO their constituent elements, to
explain the nature, the use, the profit, in
| fact all the old Runic riddle concerning the
manifold forms of the food that is TO be
transmitted into milk. More than that. it
has given a new skill and tenderer touch
to the whittier hand that turns the mellow
cheese and pats the golden ball.
| think, gentlemen, that in the good
time coming the position OF the lines OF our
triangular dairy interests, will be gradual
| ly changed, as indeed they are moving
now. They will no longer intersect at
acute angles, but will form as IT were,
three sides Of hollow square. The wholly
| interSccted side will be the line of milk
| the right, Of butter the left, of cheese.
| A particular and comparatively separate
class of cows Will occupy such a line; and
the dairyman will follow but one line, and
make speciality Of its appropriate produc-
ton. There will be the mIlk-man, the
| cheesc-man and the butter-man. They
/ will not be, as is too often the case now ,one
and the same man one will market milk;
another, cheese and the other, butter.
Prof Wetherel of the Boston CuitirGtor,
regretted that Gov Hyde had not given US
the value OF his experience as a breeder of the
Devons N person in the country had his
| experience in raising Deyons, and he called
upon GOV. Hyde to state to the Association
the value Of the Devon stock, both for dairy
purposes and for beef 1t had been claimed
that the Dlvons We're the most valuable Of
any grade Of stock now in the country and he
wished for statistics such as only Gov. Hyde
could give
Gov. Hyde said he had occupied all the
time that any one man should take up ; and
in Wow Of the fact that almost all other
classes o! stock had been canyassed before
this Association, he wished to he excused
from advertising his own stock. lie thank
cd gentlemen for the complimentary man
ner in which :hey had called him out, and
said that At some time during the meeting
he might perhaps say word in regard to
Deyons.
Mr.. Ward, If poul;ncy, said he had came
here expressly to hear :he discussion on the
various kinds oil stock, and hoped now to
hear from the Deyons.
Mr. Walton, Of Montpelier. said the
farmer, OF Washington county are largely
Interested in the different kinds of stock.
and many of them were raisers Of Oeyons,
and hoped TO learn from from the experience
Of such men p, GOV. Hyde.
Mr. Hyde persisted in being excused at
the present time but the desire to hear
him in regard to Devon stock viii prob
ably lead to his being again called out
Prof Arnold. secretary Of the Americas
Dairymen'S Association. was then called
upon to speak OK the value Of cheese es an
article OF diet. He said it had been demon
strated that cheese contained about double
the amount Of albumen of butchers meat,
and hence waS of double the value Of meat
a. an article of food. The grea test Difficult
ty in using cheese rs an article of food, was
in the method of its manufacture, by which
gases are incorporated IN it which are indI
gestible. lie said that very much Of our
cbeccn J.. Theoretically orral ar4 HANOI -
not considered 50 valuable Is food a. it
really is. We must, in some manner, solve
the problem Of getting our butter and
cheese both from our milk, and he was
happy to say that experiments are now
being made by which we shall be able TO
obtain good. pa!atable and digestible cheese
from SKINNED milk
Prof Wcthcrel said that the kind Of
cheese demanded BY dealers. who cater TO
the appetites Of their customers, is soft.
mild cheese. well cured. not hard and brit
tie, like what We used to get. The average
consumption Of cheese is only about Al
pounds per year to each man, woman and
child in the country. THIS was only about
one third the amount OF butter used lie
thought we should encourage the manuiac-
ture Of cheese as valuable article OF diet.
lie regretted to hear that some Of the cheese
factories in Vermont have been changed TO
butter factories and said that it was for
the interest of farmers to give more atten-
ton to the manufacture of cheese lie said
he had seen cheese laid down in the Fam
euel Hall Market, IN Boston. that was not
fit for use a. food. What We want is to find
some method of making cheese such as il
demanded by the consumers.
Prof. Wicksin, of the Utica Board of
Trade, said our main reliance ought to be
our home market, instead Of foreign trade
but to salts domestic demand We should
manufacture small, soft and mild cheese,
such a. Will be taken by the home trade in
whole packages. lie said thar the small
cheeses would command one cent per pound
above the price Of the ordinary cheese Tor
foreign markets.
Mr.. lIawley, of Syracuse, said that, as ne
understands the manufacture of cheese. it is
the peculiar process in what is called the
" Digestion" that gives it the soft and
desirable hivcr. He wanted Prof. Arnold
to explain low soft, mild cheese could be
made
Prof Arnold said that ioT Il soft cheese.
there is more of the whey left in it while
for transportation to foreign markets We
had made tdryer and had not left it 50 a. to
i" ripcn SO fast. lie said the process Of
" rpening' in the vat should be made
slower, and the flavor of the cheese had. Of
late, been greatly improved There is a ten
dency of the American people to con-
sumo good cheese. and as we succeed in
meeting the demands of the people, we adj
advance the interests Of the dairy.