The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-02-20
BUTTER AND CHEESE.
Their Manufacture Discussed by the State
Daiymen's Association Wednesday-Mr.
Moulton's Address in the Evening.
Extended Addresses by j. II. Real, of New
York, and DR.. Stevenson, of
Greencastle.

The Indiana dairymens association met at
the rooms of the state board of agriculture
Wednesday morning, with the president, A.
Kellum, of Friendswood, in the chair. Pres
ent, DIR. n. Stevenson and James Stevens.
Greencastle; ]. g. KlDgsbury and Sylvester
Johnson, city; NJ. @. Barker Amo; J. f.
Thomson, Waterloo; Simon Spaulding and
Daniel Ripley, Lsgro; Addison Ballard and
John Chandler, Friendswocd; w. II. Brosdus,
COnnersville; A. Overman, Marion, Ohio,
and Stepen jerks, Toronto.
Emmet l.. Rose was appointed to report
the proceedings of the association in full.
Mr.. Kingsbury announced the lecture by
Francis d. Moulton at the court house for
the evening.
James Stevens, of Greencastle, secretary,
read the minutes of the previous meeting.
Mr.. J. H. Real. of Philadelphia, was in
vited to take part in the deliberations.
The president appointed an executive
committee, consisting OF DR.. Stevenson, DR..
Parker and S. johnson.
Mr.. ]. E Thompson said that he considered
cheese making profitable, more so than
butter making. Indiana ranks low in butter
making. and Justly so. In this business SOIL
water, stock, feed and care have all to be
taken into account. The milk should be in
perfect condition, and the cows should not
be overheated'by running, or the milk will
be affected.
DR.. A. c. Stevenson recited his experience
and failure in'cheese making
Mr.. J. E. Thompson gave his method of
making cheese, and thought it mistake to
dry cheese. The curing room should have
double walls, filled in with sawdust, so the
cheese would not become too dry.
DR.. Stevenson thought walls lined with
paper would do.
Mr.. Chandler, secretary of the cheese com.
pany at Friendswood, gave their method,
and said it had been a success.
Mr.. REALS REMARKS.
Mr.. Real, of Philadelphia, spoke of the
superiority of the creamery butter, which
sells for six to eight cents more than any
other butter. Butter must be sold while
fresh, holding it always resulting in loss. In
Illinois there are now 200 factories. The
cows are fed on meal and it is found that
cows will not pay better IN any other way.
He does not believe in using water to cool
the milk. A bushel of corn worth 80 cents
makes three pounds of butter worth 30 to 40
cents. The market is OVERLOADED with COM
mon butter, but there is a great demand for
good butter. Indiana has the facilities to
produce just as good butter as Illinois, but
this state has the reputation of making the
very worst butter in the country. In this
country about AZ pounds of cheese are
consumed to each person to about 80
pounds per head in Great Britain.
If cheese suitable to the market is made it
will be consumed. The speaker also pre-
dlcted that in time the demand for cheese
made of SKINNED milk will cease. Start
out to make fine butter and cheese and
you will succeed In Illinois profit as
high as S7S is reported, but $50 is more than
the average profit in the east. In one case
in Illinois one man cleared 5000 from two
cows. The tubs used by the best dairymen
are of ash, holding from 30 to 60 pounds.
He also thought that good COWS should be
used, not common stock
Mr.. Ballard thought the COWS should be
fed ON yellow cornmeal.
Mr. Chandler said their factory sold the
cheese to the farmers in the neighborhood.
Mr. Real thought that the best way, as
five hundred times as much is consumed as
is made in this state. Indiana cheese is not
known; buckets and take it TO market certain
days of the week.
DR. Stevenson said the question is, docs
dairyIng pay?" There is no question of the
prodigious growth of this industry. In 1870
the sales were S34 900, 600. while the sales.fOr
1877 were estimated at $500 100000 In spite
of its reputation Indiana is in a good location
for making both butter and cheese. He
thought the Ayrshire the best breed of cattle
for cheese making, and Jersey or Alderney
for butter Cows should have good sweet
feed. In winter il is absolutely necessary to
have roots and barley in addition to corn, hay
and dry feed. the treatment of cattle is of
nrSt importance A young COW Wnlcn mas
been beaten will not give good milk. The |
first essential in handling milk for butter
and cheese is cleanliness. The quicker |
milk can be brought to a low tempera
ture-40o TO 50o-the better. 1t
should be placed in closed vessels set in a
trough through which water flows. Let it
set for IL hours before skimming. 1t should |
not be scaided unless the milk Is tainted by
weeds. In cleaning the pals they should |
first be rinsed with cold water and then |
scalded with water at about $50 degrees. |
Butter made from sweet cream will not have |
The keeping qualities of that made from |
sour cream. The dash churn is the best, as |
it breaks the globules by pressure instead or |
by friction. In sailing from two thirds of |
an ouce to an ounce should be used TO the |
pound of butter. The salt used in this state is |
abominable stuff and Injuries the butter |
in the New York market, but some has been |
shipped from Porter county TO Chicago.
Mr.. Thomson said that the color of the |
cheese wss no indication OF richness,
The convention then adjourned to meet |
again at l 80 o'clock
Afternoon Session.
Dr. Stevenson, of Greencastle, read care |
FL OH