St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1878-03-22
VOLUME 4l---NUMBER 2l2l.

This is susceptible of demonstration.
If my boy showed a desire to become a
statesman, would say to him, young
man, get married, buy mooley COW,
and go to ShebOygan county, and start
cheese factory. Speaking of cows,
did it ever occur to you, gentlemen,
what a saving it would be to you if you
should adopt mOoley cows instead of
horned cattle? What good do horns
do in making cheese? 1t takes al least
three tons of hay and large quantity
of ground feed annually, to keep pair
of horns fat, and what earthly use are
they? Statistics show that there are
annually killed $4,000 grangers by cat
tie with horns. You pass laws to muz-
zle dogs, because one in thousand go
mad, and yet more people are killed by
country needs is more moOley COWS.
Now that l am on the subject it may
be asked what is the best breed for the
dairy. My opinion is divided between
the sOuth-dOwn and the cochin china.
Some like one best and some like the
other, but as for me, give me liberty or
give me death.
There are many reforms that should
be inaugurated in the manufacture of
cheese. Why should cheese be made
round? l am inclined to the belief that
the making of cheese round, is super
stition. Who had not rather buy a
good square piece of cheese, than a
wedge shaped chunk, all rind at one
end and as thin as Congressman's ex-
cuse for voting back pay, at the other ?
Make your cheese square and the con-
sumer will rise up and call you another.
Another reform that might be inaug-
urated would be to veneer the cheese
with building paper or clapboard, in
stead of the time hOnored piece of a
towel. / never saw a cheese cut that |
didn't think that the cloth around il
had seen service as bandage on some
other patient. But | may have been
wrong. Another thing that does not
seem to be right, is to see so many holes
in cheese. 1t seems to me that d solid
cheese, one made by one of the old
masters, with no holes in it-I do not
accuse you of cheating, but don't you
feel little ashamed when you see "a
cheese cut, and the holes are the big
gest part of it q? The little cells may be
handy for the skipper, but the consumer
feels the fraud in his innermost soul
Among the improvements made in the
manufacture of cheese | must not forget
that of late years the cheese does not
resemble the grindstone as much as it
did years ago. The time has been when,
if the farmer could not find his grind
stone, all he had to do was to mortise ii
hole in the middle of cheese, turn it,
and grind his scythe. Before the in
vention of nitro-glycerine, it was good
days work to stand and hew off enough
cheese for meal. Time has worked
wonders in cheese.
If l have neglected the subject of
butter, in these few remarks. it is be-
cause my time has been limited, and
see that the shippers are anxious to get
to skipping. Butter is getting to be an
everyday occurrence, and it will hold
its own if it is given half chance with
all the improvements in the way of hair
invigOratOrs, any person can raise il
good head of butter. | beg of you not
to have anything to do with this new
patent butter called Ole. o. Margarine.
From the name it is evidently of Nor
wegian extraction, and while it may he
as beautiful i'll appearance as the Origi-
nal of which it is counterfeit, statistics
show that as a lubricatOr for buck wheat
cakes it takes rank second to axle
grease, and is a delusion and a snare.
In conclusion, let me say, go on in
the good work YOU have inaugurated.
Let its character for chastity and purity
be beyond comparison, and in time
every cheese-maker will become Il
United States Senator, and American
cheese will be legal tender the world
| over.