Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1876-06-02

premium for il, our cheese makers will iud
to their interest to make il. We can
hardly 60 so far as to say that cooring iu
cheese is a fraud. Annatto is a harmless
coloring material, and our cheese markets do
not use it for the purpose Of deception but
only to meet the wants Of the trade. A very
large proportion of the cheese demanded for
the English market requires to be colored
out there are some markets like that Of
Manchester, where pale or uncolored cheese
is preferred.
1t is hard to say why the practice of color.
ing was hrst introduced but very likely it
came from desire on the part Of manuiac.
turers or dealers to Impress upon customers
the idea that color was an indication of bet.
ter quality. At the present time we think
the preference for color is matter of educa.
tlon. People fancy that a colored cheese
looks better on the table, and from long Gus.
tom in its use they may fancy il is better
than pale cheese.
Aunatto is very great expense TO our
cheese factories and dairies, and on this ac.
count we should be glad to sec its use aban-
doned. But apart from this we can see no
material harm in employing it, providing it
is unadulterated and not injurious to the
cheese as an article of food. Tastes differ,
aud we cannot all think alike. If certain
classes OF customers desire their cheese col.
ored aud are willing to pay for it, we do not
see why their wishes should not be gratiied,
providing such coloring matter is not injuri-
Gus to the cheese as an article of food. All
that can be done at this time by the adyo-
Gates oil pale or uncolored cheese is to educate
consumers by proving to them that coloring
IL unnecessary, aud that it 10 no way affects
the quality Of product. To attempt to force
pale cheese upon a market that does not want
1t would be disastrous and the cheese max.
ers OF the country have now enough to con-
tend with without attempting to raise an is.
sue OF this sort with our foreign customers
There is limited demand for pale cheese in
the English markets and also 10 the home
trade. This Of course should be supplied.
But we cannot advise factories that are
making shipping cheese TO abaadon color
ing unless they know where their goods
are going. 1T factories can get an order for
pale cheese, then let it be made but without
such order it would be safer to make colored
cheese, because the demand for this is much
larger abroad than for the uncolored article
There was time when large share Of
the annatto in market was aduterated and
some of it with materials injurious so health.
But at the present time annattoine, auuatto
seed and other preparation can be had, which
are free from impurities of the kind re.
terred to. And it is the duty Of manu-.
iacturers to procure only such an article as
is known to be pure and which can be had
from dealers Under the proper guarantee.
This question Of coloriBg has been agitated
IRON time to time at our dairy conventions,
and we know there is great difference of
opinion as to the course to be pursued Some
have advocated that if all the factories would
unite to abandon coloring, our English GUS
toners would be educated into the use of
pale cheese and would then prefer it. This
course is not practicable, for in the frst
place the factories could not be united on
this question, aud even if they could it would
only give the English manufacturer, making
colored cheese, an additional advantage over
our own make. We must for the present
take things as they are, our highest aim
being to meet the demands of the various
markets, aud make our goods so they will
command the best prices. .....