Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1878-05-30

the reputation of everything bad. Even SO
late as 1864. Mr.. Powell, an American
cheese-maker, who went to England to
study the Cheddar process, describes the
annearance of much of our cheese that he
saw in England as follows:
"Ifyou were to take a piece of sponge.
Give it the color of a brick, the consistency
of bar soap, and the taste and smell of the
original grease, with the addition OF the
%tineture Of asafutida and the bite Of pepper
sauce. YOU would have a fair representation
of much of the cheese [ saw there"
In 1860 it will be remembered that the
American shipper, Mr.. Samuel Perry of
New York, lost immense sums on accout OF
his expectations of American cheese to En-
gland. He bought nearly the whole make
of American cheese that year, and it was
mostly manufactured after the sweet curd
process, but it was so miserably poor, so
soft and slushy, that it would not stand up;
going into early decay, and much OF it rot
ting down on his hands, so as to be worth
less, and had to be thrown into the docks.
But. although in these early days, our
cheese makers sought to get out their curds
in a perfectly sweet condition, they were of
ten unable to do so, and their best cheese
made came from a slight development of
acidity, which could not we'll be prevented
in their careless or unsystematic manner of
handling the milk. Wit some the condi-
tion of acidity was passed over unnoticed,
u,l,:Io GOWN f, nv, ala n,I avrar;a,nnl obooca
makers were accustomed to say that they
did not care if the curds did change a little
before going to press, as buyers did not
seem to complain of the quality of their
cheese on this account.
remember a remark made by a noted
cheese woman, as far back az 1850, and it
made a deep impression on my mind at the
time. She said: 81 have SO much house
work to attend to that I do not get my
cheese out of the tub until late. After the
last scald | leave it to prepare for dinner,
and when I return | generally find the whey
and curds changed, Or a little sour, but |
do not mind that, as | think the cheese
stands up better, and causes me less trouble
While curing"
The cheese made in this dairy always
sold for Z" top prices" AS any change or
acidity in the whey or curds was .deprecat-
ed by the great mass of cheese makers in
Herkimer at that time, the sonring OF the
curds referred to was considered bad prac-
tice. and the lady herself did not recon-
mend it, but gave her manifold duties at
hnnCnhnln work &c bnr avauSa yyhiln tl,,
very fault, as she supposed, was in reality
the main reason for the excellent quality of
her cheese.
By the introduction Of the acid process
and the factory system, American cheese
has been so improved that the bulk of our
exports is now acknowledged by the En-
glish trade to be better than the bulk of En-
glish make. In the fine English Cheddar-
which Is for the most part better than
American make-the superiority is without
doubt due III part to the better manipula-
ton Of the curds, and their regulation as to
the proper development of acidity.
Now, after having accomplished so much
by the acid process, we are advised to 90
back again to the sweet curd method.
which, belt remarked, has never been able
to produce cheese that will compete with
the fine Cheddar in the English markets.
Some OF our factory men have been trying
the sweet curd process, and after spelling
their product have gone back to acidity
again, rather Disguised with the so-calIed
Improvement.
concluded next week.