The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1878-11-05

1t will be remembered also that this
light and not specially fertile soil pro
duces q short, but sweet and tender
grass. d
Now these are the prime conditions Of
Switzer-an herbage adapted to produce
milk not necessarily rich in butter. but
rich in caseineAand Swilzer to the
manner born to manipulate the whole
some liquid and bring out all its sweet
ness.
The dairy houses are small cheap
buildings, having ample cellars built with
special reference to dryness and uniform
ity of temperature.
Generally several farms contribute
their milk product to a single dairy, the
number of COWS required to, furnish milk
for one cheese aday being from forty 70
sixty. The stock is of no particular
breed, but requires to be kept with spe-
cial care and fed only with wholesome
food and the ceapest grass h,
A single pail Of impure or unhealthy
milk will ruin whole cheese worth from
Sl2 10 $50 at wholesale. And this i'm
perfection. may he such as would not be
regarded in making butter.
Unclesnliness and dust must be ahso-
lutely ,hanished from the vessels and The
implements used in the Manufacture of
Switzer,i Cleanliness is not matter OF
cloice but Of necessity, "for," says my
friend Crlss, who presides at one OF the
curd-kelIes, (and who always affection
ately uses the feminine pronoun when
speaking of his favorite product, ''if
any sick milk get into hsr, two thousand
pounds would not hold her down"
The milk is brought to the dairy night
and morning, generally in cans, tied Oh
little sleds drawn by a single horse,soine
times in fiat tin vessels called "hrantes. >
These "brantes" hold about % pounds
of milk each, and are secured on the
backs Of the men who carry them by
straps. As they pass along the road
they make a striking picture The aver
age yield of 30 cows is, in the months of
July and August, 1900 pounds Of milk
per day,making cheese weighing about
l50 pounds, In May aud June and Sep
,ember and October the yield OF milk is
1000 pounds per day, making a cheese
weighing 100 pounds The average yield
Of cheese in these months being ! pound
to 10 pounds of milk, while In the sum-
mer months it is pound to ii quarts
and III quarts of milk. .,,.s.., .ra
The gallon is estimated at s pounds,
but milk is bought only by weight. The
price paid this, season is 80 cents per 100
pounds. In addition to this the farmer
gets ! pound of butter to each 500
pounds OF milk, and his proportion OF
the whey.
The income of one COW, including the
value OF one calf each year, is at the
present rates OF milk, $40 in the season
! The rule Is to make 10 an average dali
Try, such as / am describing, one cheese
every day, from May l, when the season
begins, to October 81. when it closes, or
l1S0 cheeses for the season. Tue total
weight Of cheese manufactured in a sea.
son may he 10000 pounds. ~ -
The crop this season has been gene
rally sold at about II cents per pound,
wholesale. delivered at Clarington.
The evening milk having been receiv,
ed and weighed Is placed in shallow pats
exposed to the air over night. The
cream is removed in tue morning, to
be returned at q later stage to the cheese
The skinned milk and The morning milk
are put together in a copper kettle. And
such kettle! ] have heard in youth Of
little children being drowned in the ap.
Pile butter kettle, but here is kettle in
which a whole family might be drowned
Its capacity is, say, 200 gallons. In this
1.-THE milk is heated to about 80 or 1000
after which the cream is added. There
must also be put in the necessary "sour'
and rennet. The s"soar" is obtained
from huckleberry twigs. The milk hav
ing begun to form soft curd, is thor
oughly mixed and broken up with addi
Itional heat until the .!curd has attained
the requisite fnepess, when it Is remov
ed from the fire. By delt manipulation
the curd is now lifted from the whey il
a coarse linen sack and carried by {
crane to the press, Only sufficient pres
sure is applied to drain out the remain
ling whey, when the cheese is ready tt
be cured. No seasoning Of any kint
has been used thus far. The kettle hal
been SKINNED at certain stage Of thu
process, obtaining the material TO be at
terward churned into dairy butter
| The cheese is now removed to the Gel
lar, when it is salted and placed upon it
proper shelf. Each day it must be wash
ed and turned and sailed again for abon
1.-TWO months, when if flies and mice hav,
been absolutely excluded from the Gel
lar. the cheese is ready for the market
the cleanest food that could be demand
cd of the most fastidious epicure,
/ There are six dairies in Green town
ship, but Ilearn that in other to wnships
such as Switzerland and Ohio, there art
as many as 20 or 80 to each Thus th,
product of single township may h
100000 pounds of cheese, worth $50,
600, not including the butter Cat Ieas
5000 pounds), and the pork produced
by the whey, which owing to the sugar
lit 4 contains is specially adapted for fat
tening hogs. The official statistics o.
the State of Ohio are evidently at faul
in their statement of the cheese product
of Monroe County for 1877 Thev esti
mate the whole amount at 378. $40 lbs
whereas it must exceed four times tina
amount. Dairy butter is not Of a very
good quality, being soft and oily, ant
having an nnpleasantly sweet taste, Blu
the Ed Pope has touched the wharf.-the
dark, wet and dreary eight hours from
Sunfsh have gone by at last, end ] mus
bid your readers farewell.
!, The Cause OF Unevenness In Wool
i The Portland Oregonian, in referrin,
i to the evil OF uneven wool, which 81
!, often causes much loss to the producer
}, as wool of this kind can only be sold a
J extremely low figures, gives the follow
, q, a., tho o1ntanat;nn ~ thn frnub1o