Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1878-10-12

cheese Was imported from Ca1ifoe-
mn and the Fast II vss an indus
try that nobody seemed dispossd 10
engage IN, probably from q want IL
kno~iesige Of mode II manusscsuse
saore than doubs Of lucrative returns.
There are no~, however, TO sxten-
sive factories in Western Washing
ton. one IN Lewis county and the
other in Jefferson. and their product
demonstrates that We are able To
compete with Eastern and California
cheese. both in quality and price.
A few days ago. through the court
esy Of Mr.. Long, the senior member
Of the firm cf Long & Birmingham,
OF Claquaio, we were afforded an
opportunity Of inspecting the fac
tory at that place, and of witness
ing the process Of cheese manufac-
ture in its several different stages.
The factory occupies the large build
ing once the court house, and lat
terly the Grange warehouse, which
has been remodeled to serve its pres
ent purpose.
The main room is used for the
manufacture of cheese, and the large
back room for storing them. They
are placed singly on long shelves.
arranged in tiers and occupy the
whole center of the room. Marrow
passage-ways are left, to render eve
ry part accessible, for the cheese is.
not ready for market when placed on
the shelves. but must undergo long
and careful process of seasoning"
which occupies several months. Here
we found upwards of six hundred
cheeses of various sizes and in differ
emit stages of perfection, each neatly
stenciled with tho date of manufac-
ture, presenting in their rich golden
color, a sight that would arouse the
longings of the most dainty epicure.
The milk for the Claquato factory
is furnished twice . day from the
=" dairy farms" Of the neighborhood,
which now number seven, besides
Mr.. Longs herd Of about fifty head.
II 10 smptied from the cans into q
receptacle that Stands on platform
scales. where IL is carefully wSighsd.
and then drawn of into large zinc
lined vat, suspended in water kept
at high uniform temperature by q
long furnace underneath. Here the
curd is formed and the acid principle
developed while it undergoss the ssv-
eral delicate manupulations before !,
it is ready to salt color and placed
in the press. A variety OF cheese
known as the Cheddar, requires .
little different treatment from the
American cheese. The whey 10
drawn from the curd before acid ID
developed, which is then massed.
It is cut into squares, about the size
of . brick, in which form it is left
until the acid appears. It is then
run through the curd mill, which
cuts it to An impalpable fineness
and then properly salted. and pressed
twenty-four hours, the average time
for either variety. The presses
stand in q row and are operated by
screws, o great improvement over
the old-style press. but Mesers. Long
l. Birmingham expect to introduce
a new press that will do tho work OF
those now in use At . single oper-
alton. In it, the chesses are placed
each on top of another. and power
il applied 1t the end of the ma
chine giving . uniform pressure to
the whole mass. They likewise in
tend to introduce steam a. heating
agency and motor next season.
One feature connected with the
factory attracts the attention Of all
visitors, and that il the scrupulous
regard for cleanliness, and this we
believe to be one Of the great sncras
Of making good cheese. Nothing u
more susceptible Of faint than milk.
and 10 keep it fresh and pure. ~
quires closs attention 10 every de-
tail. Tas long experisnee OF Ar.
DarmiagAam, enables him 10 dstses
Impurities sloSst a . gisncs, but IN
utruments ars st hand for dseeetine
o. impurity.
The Clsqsaso iscsory he's bssa N