The Portland daily press., 1877-03-19

5hinrs now Sre' Ii believed there was more
money in butter and cheese than in either
alone b.fEA hadgilidweyer no faith or patience
with the suet cheese, but he knew of 800
boxes 'sof' SKINNED milk cheese sold during
the past summer at thirteen cents per pound.
Skinned cheese must be made thicker than
full milk cheese 10 prevent too rapid drying.
Cheese INJURIES more people than any other
article OF food, but good skinned cheese,
ven made and properly cured, is both palat-
able and dgestibe.
The Northwestern Dairymen's Association
at their recent meeting proposed series Of
experiments which are worthy of considera.
ton and trial at the factories and private
diaries in Maine:
EXPERIMENTS.
The Committee on Premiums and Expert
ments, reported as follows:
Your committee appointed to consider and
report on the feasibility of instituting series
OF dairy experiments for 1877, would respect
fully report that they would approve of
trial in this direction, and would submit the
following experiments for consideration:
No. 1. Cheese: Two or more cheese TO
be made from the same curd, but to be sub
jtcted 10 different influences, with a view OF
determining the proper temperature of the
CuTlUS TCOul, tUe uluGTeub iuuuGuCeS oil W 10
particularly detailed.
No. 2. Butter: Trial of keeping qualities
OF different samples of butter under same
conditions: butter to be from diaries and
creameries to be manufactured at the same
dale, sailed with the same kind OF salt, and
mode of manufacturing to be Sfa!e0, 10 DC
kept in the sane kind of packages and SUBJ
iected to the same Influences, as to storage,
temperature, etc., all to be particularly de-
tailed.
No. 3. Butter: Trial of keeping qualities
of butter under dissimilar conditions. But
ter to be of same churDing, sailed with same
kind OF salt; mode of manufacture to be
stated; to be subjected to different influences
as to place of storage, temperature, etc., all to
be particularly detailed.
No. 4. Trial of butter making; qualities
of different kinds of cattle, thoroughbred and
common, weight and condition OF each to be
stated feed of each, both kind and quality;
weight of yield of milk; per cent. OF cream;
amount of yield of butter ready for the mar
ket; quality of butter, ETC., all to be particu-
larly detailed.
We condense Mr.. X. A. Wizards account
of the operations of twenty cheese factories in
Now York for 1875.
CHEESE FACTORY STATISTICS.
One advantage in the factory system and
one which is scarcely ever alluded to. is the
accurate account kept at the factory of each
dairy delivering milk. At the end of the sea-
son every patron by referring to the books
can ascertain the quantity of milk his herd
has yielded and compare it with that from his
nelghbors' herds. Thus he will be enabled
to see whether his herd IS on par with the
average of those in the immediate vicinity,
and if not, he will be naturally led to inquire
the reason-whether it comes from inferior
animals or defective system of manage
ment.
From the returns of twenty factories it will
be seen that the average quantity of milk re-
quired for pound of cheese ranges between
81 and 103 pounds. There are ten factories
reporting pound of cheese from less than
10 pounds of milk, and the same number that
required 10 pounds and upward of milk.
The average price received is about 10a
cents per pounds, though in four instances a
fraction over II cents was reached, and in
in one case 124 cents were received. If we
take 103 cents as the average, and deduct 1t
cents for making and furnishing (which is
perhaps triae too low, we shall have the
net returns to patrons at 9 cents per pound
for their cheese. This is nearly one cent
lower than farm diaries obtained for cheese
in 1860, before the war, when our currency
was on gold standard.
The best average returns in single diaries
are $49.3S per COW; the lowest, $13 30 per
cow. The difference will perhaps be seen in
greater contrast, by taking two herds Of 40
COWS each and comparing the gross receipts
the one gives an income of $l735.20; the
other only $40, sum which does not pay
the cost of Keeping.
1t must be evident to all progressive dairy
men that the true way to meet low prices is,
in better cows, and larger yields of milk.
More pains must be taken in wedding out
poor Iaillzors, and moro attention eiven to
the care and comfort OF animals, so that they
will be able to make their best yields. The
question of increased production is one of
great Importance to the dairy interest OF the
country, for as it is altogether probable we
shall not return to the high prices OF former
years, we must look to other ways for in
creasing the receipts of the dairy, and one Of
the most feasible of these, is in larger yields
of milk per COW.