Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1877-02-09
Cheese Making.
Paper Read Rt the Recent Meeting OF the
Vermont Dairymen's Association In Bur-
linRton, by E, A. Green, NJ. d., OF Rich
mond.

Inc caro- Oh mix, and the making oil but
ter and cheese, is the main subject of interest
to every dairyman. 1t has been talked and
written about at every dairymen's association,
and more or less at every farmers club, un.
til it seems that nothing new can be said
upon the subject. There is a right way for
the dairyman to get his milk or the product
from it into the most money, and that is
what every one is striving to do. What lit
tic 1 have to say will be upon the making
Of cheese. And whether the way l shall ad-
vocate is the best way or not, 1 leave you
to judge. 1t is no new way. 1t is as old
as the lactOry.system in America, or the
cheese dairy in England.
The first thing that claims our consider.
alton is cleanliness 1t should be the aim
of every dairy farmer to get his milk into
the tubs or vats in as perfect and pure a
state as possible To do that he must give
some attention to the milking of his cows.
have seen great many mixers that were
in the habit of wettiDg their hands, either
by milking on them, or dipping the fingers
into the milk the object | suppose being to
milk easy. But it looked as though they
were trying to increase the specific gravity
of the milk by washing all the filth from the
cows udder and their hands into it.. This
class OF mixers is the worst to manage !;
if you give them to understand that the
milking must be done in cleanly manner,
while your eyes are upon them it is all right,
but as soon as your back is turned they are
at their filthy habit again. If ever man is
justified in initiating the example Of Cain in
his club exercise it is under these circum-
stances. All dirt and filth should be re-
moved from the cows udder and the hands
before milking. | have never seen strain.
er that would remove the soluble parts of
filth from the milk. The flavor is sure to
be impaired to the butter or cheese, and
most people dislike that kind of extract.
The washing Of pals, strainers, ETC.. is a
part Of the dairy work that is often done
too hastily aud carelessIy. You set our
dairy help to cleansing the utensils; your
wish is to have them first rinsed with warm
water to free them from the milk, then have
them washed aud scalded. My experience
has been that if there was any boiling water
about the premises it was sure to 20 into
the pals and strainers first, thereby scading
the milk upon them and making the after
washing difficult job. Tin pals washed
in this manner soon acquire white coating
upon the inner surface and are trou bled more
or less with sore ears. Let the water be
prepraed for rinsng and washing in a pail
for that purpose, aud let them be scalded
with water at temperature Of not less than
1902. Thorough Washing securing and
boiling water is the remedy for great deal
Of bad butter and cheese.
Our plan for cure, preservation and use OF
rcnnets has been to remove the curd, and
place them upon turner's or boards in a
warm room, and dry them as soou as possible,
with the use Of very little salt. After be-
ing thoroughly dried the salt is shaken from
them, and the ronnets put into paper bags
and kept year before using. Experience
has taught us that rem ct year old will
coagulate double the quantity of milk that
a new one will, and will produce frmer
curd, clearer whey, and consequently better
cheese. Three stone jars are used holding
six or eight gallons each numbered one, two
and three. Into number one eight one. year
old rennets are put and the jar filed with
whey that has been boiled to remove the
curd and allowed to got cold before using
The rennets remain in number one six or
eight days, being turned inside out and
rubbed every day They are then taken
and put in number two, which is filed as
before and allowed to soak for one or two
days and then are thrown away and eight
dry reunets put in their place in number
two. The same is done from number two to
three, and from number three back to num-
Der one, so that we have jar of solution OF
constant strength solution Of which one
pint or a pint and half is used to coagu-
late a thousand pounds of milk The rem.
nets will average from three hun dred to four
hundred pounds of cheese each
The first thing cheese maker must know
at tho commencement of the dairy season
and it must be settled by the managers or
directors Of the association, is this Are the
cheese to be sold every month, every three
or six months, or kept through the season
and sold the uext spring7 There must be NJ
uncertainty about this. There is no man OIL
woman endowed with the miraculous gift
or who has acquired that perfect experience
that eau make cheese that will ripen anC
be fit to eat at one month old, aud have tn,
same cheese retain its quality aud give the
, same satisfaction at six months old This ison,
reason why we find so much poor June anc
July cheese ia the fall And the oh eese
maker is blamed. The cheese at one tim
. was perfect, and should have been sent h
market, but the price was down and W
: must bold for rise; having done so oul
cheese has deteriorated and the rise is ou
: of pocket. This kind of cheese in the yer