The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1878-10-24


implements used In the manufacture o.
Swit7er. Cleanliness 10 not o matter o.
choice but Of necessity, 'for, says my
friend Criss, who presides at one Of the
curd.kettles. land who always afectionate'
" uses the feminine! pronoun when speak
ing Of his fayorite product, "hany aetmils
get intohT, two thousand pounds would not
hold her down." u
The milk is brought to the dairy night
and morning, generally In cans, tied on
little sleds drawn by q single horse, some,
times in fiat tin vessels called "brantes:
These "brantesp hold about % lbs. 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 0 striking
picture. The average yield OF 80 cows, ID
In the month Of July and August, 500 lbs
OF milk per day, making cheese weighing
about $50 lbs. In may and June and Sep
TENDER and October, the yield of milk Il
!, 900 lbs. per day, making q cheese weigh
ing 100 lbs. The average yield OF cheese
in these months being l ID. 10 10 lbs. o.
milk, while in the summer months 1t Is
ID. to II qts. and III qts. Of milk. la,
The gallon Is estimated at eight pounds,
but milk Is bought only by weight The
price paid this season Is 80 cents per LOG
lbs. In addition to this the farmer ct
pound OF butter to each 50Opounds OF milk
and his proportion ofthe whey. ~
The income OF ono cow, including the
value OF one calf each year, Is ut the pre-
sent rates OF milk, $40 in the season. III
The rule is to make in an average dairy,
such as am describing, one cheese every
day, from May LIST, when the season begins
TO October 3lst, when it closes, or lS0
cheeses for the season. The total weight
OF cheese manufactured in season may
be 10000 pounds. y,
The crop this season has been generally
sold at about II cents per pound whole
sale delivered at Darlington. d.
The evening milk having been received
and weighed is placed in shallow pans ex:
posed to the air over night. The cream Is
removed in the morning, to be returned OF
n later stage to the cheese. The skinned
milk and the morning milk are put togeth-
or In a copper kettle. And such kettle!
/ have heard in youth Of little children
being drowned in the apple butter kettle,
but here is kettle in which whole lam
lily might be drowned. Its capacity is, say,
two hundred gallons. In this the milk is
heated to about 90 or 1907, after which the
cream is added. There must also be put
in the necessary "sourn and rennet. The
''sour" Is obtained from huckleberry twigs.
The milk having begun TO form q oftpurd,
Is thoroughly mixed and broken up with
additional heat until the curd has attained
the requisite Gneness, when II is removed
from the fire. BY def manipulation the
curd isnow lifted from the whey in coarse
linen sack and carried by crane. to the
press, Only sufficient pressure is applied
10 drain out tho remaining whey, WHOM
the cheese Is ready to DO cured. No seasons
ing OF any kind has been used thus lar. The
kettle has been skinned ut a certain stage
Of the process, obtaining the material to
be afterwards churred into dairy butter.
The cheese Is now removed TO tho cellar
when it Is sailed and placed upon its prop.
or shelf. Each day IT must be washed
and turned and sailed again for about. two
months, when If flies and mice have been
absolutely excluded from the cellar, the
cheese Is ready for the market-the clean.
est food that could be demanded OF the
most lastidious epicure. IL .H...t,,
There arc six dairys In Green township,
but learn that in other townships, such
as Switzerland and Ohio, there arc as
many as twenty or thirty to each. Thus
the product Ola single township may DO
100000 pounds of cheese, worth $4,000
not including the butter lat least. 5000
popnds), and the pork produced by the
whey, which owing 10 the sugar " oonr
tains Is specially adapted for fattening hogs,
The official statistics OF tho State OF Ohio
are evidently at fault in their statement Of
the cheese product OF Monroe county
for 1877. They estimate the whole amount
at s7s,e2o pounds, whereas II must exceed
four times that amount Dairy butter is
not OF very good quality, being soft and
oily, and having an unpleasantly sweet
tas.o. But the Ed. Pope has touched the
wharf.-the dark, wet and dreary eight
hours from Sunfish have gone by at last,
and l must bid your readers farewell. .