Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1876-08-16

There can be no doubt that the cheese
factory system has had the effect to raise the
average quality of our cheese, and 10y giving
an article of sufficient uniformity to admit
Of commercial classification, has enabled
trade to take hold of this product aud sue
cessfully introduce ii TO foreign markets.
But while this result, worthy of congratula-
ton, has been obtained, it remains true that
even less really frst-class cheese is made in
America than there used to be-. Mr.. VIII
lard admits that our cheese sells in the Eng
sh market at some fifteen to eighteen shil-
lings the hundred weight lower than Eng
fish cheese, made entirely in the farm
diaries. And every one in this country who
is really particular about good cheese, and
fond Of it, will look to the farm dairy, and
never to the cheese factory, for his supply.
We recently visited farm dairy in this
(Oreans) county, which has uniformly, for
years, commanded an average Of four cents
per pound for its product, at wholesale, over
the best factory cheese sold in the state,
When we say "best factory we exclude
such socalled factories as that of Mr., Ma
son. of Richmond, which is really only a
farm dairy on large scale; the milk Of a
few choice aud choicely managed herds be-
ing worked up in it. The product Of the
dairy OF which we speak Chat OF Mr.. j. G.
Oliver, Of West Charleston is now so widely
known among local consumers that it is
mainly retaied while that Of Mr. Mason is
monopolizcd by two or three fr,t-elass hotels
in New York and Philadelphia.
The chief reason for the mediocrity OF our
factory cheese is not very difficult Of com
prehension. Mr.. Willard indeed, is labor
ing in most praiseworthy manner to intro
duce better system Of curing, the main
points of which are lower and more uniform
temperature, during the summer and fall
months. That this, when obtained, will re-
suit in greater uniformity, aud less perish
able product, is probable. But we venture
10 advance the idea that Mr.. Willard, in this
proposal fails to nick the fatal fault of the
cheese manufacture, under the factory sys.
TEN. The factory cheese fails of high quail.
ity mainly because i il practically impossi-
bile TO get together, within the necessarily
limited area Of country, the milk Of twenty
or more diaries, not one of which shall fail
to send perfect milk every time 10 the fac
tory. We say ecery time-we might say
with truth, allowing an occasional exception
at any time. Speakers at our dairymen',
meetings are very gingerly in dealing with
this subject, aud terribly afraid Of speak
ing out in meeting" 1t is true that once
Mr.. Harris Lewis raised a roar of laughter
by narrating how he was called in to decide
what was the matter with certain cheese
and his reluctant verdict, that there was moi
enough milk mixed with the manure t.
make good cheese. But generally the speak
ers assume, in their remarks, what they wei
enough know 10 be untrue, that most al
dairymen are honest and most all dairy
women are neat.
If ever the factory system is made 10 yiel,
first-class results, there sponsibility must no
all be laid upon the cheese-maker A cheese
maker no matter how skillful, cannot max
good cheese out of poor milk. In the anxiet
to reduce the average cost of manufactur,
too little selection is made in admittin
patrons TO the privilege of the factory. I
other words in trying to save cost in maxim
up, there is a greater loss in the value of tn
manufactured article so that while on,
fourth of a cent is saved on one side, fou
cents is lost ON the other Let us have a
improved method of curing. by all means
but first let there be such rigid selection {
diaries, that the duug-daiy men and tn
slovenish dairywomen will be compelled {
make up their own milk, aud sell thei
cheese on its own merits.