Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1878-06-06

said. But. admitting that rennet can be
made. to, simulate the digestive process in
cheese. making, is it not a little too much to
claim. that the stomach of the calf should be
made to do all this dig stive work, and that
only the product of this digestion is fit food
for the human stomach? Why not, on the
same assumption, allow our meats to be put
through a digestive process, by treating
them with the stomachs of carnivora? 1t
may all be nice in theory to digest our food
by artificial means before eating it, but is it
not to be feared our taste would revolt
against the prepared article?
We hope those who are making GOOD
cheese by the acid process, and who are get
ting a good price for it, will be content to
"let Wnn enough %alone," and not run after
the sweet curds process, in the hope of bet
tering their condition tor it will be better
by far to let the theorists test their theory
by putting upon the market their sweet
curds cheese; and if it is better liked. and
out sells that made by the. acid process, then
it will be time enough to change. At pres
ent, the remarkable fact stands broadly
prominent that of all our exports the cheese
best liked, and which brings the best price
in England, is made OF the acid process.
In this connection it may not be out OF
place to quote from that we'll known and
distinguished Cheddar cheese maker, Mr.
Robert McAdam, who learned the art UNI
der the late Mr.. Joseph Herding of Somer-
set, England. He says. IN his able and in
teresting address, at the late convention of
the New York State Dairynen's Associa-
ton and Board Of Trade" at Utica, AS fol-
lows:
But now almost every maker is aware
of its (acidity) Importance, and it is not too
much to assert that success depends more
upon ability to perceive and act skillfully
upon accurate perception in this particular,
than upon any other point in the process of
manufacturing cheese. And farther, in gen.
eral practice, it has been so clearly demon
strated, where acid is not developed, that
cheese kept III an ordinary curing room
lacking the desirable solldity, Will sooner
lose its flavor, and will neither be so suita-
bic for shipping, so valuable in the markets,
or so palatable as food. In arriving at these
conclusions, | have not been pursuing a
theory, or. CROPPING in the dark. We have
had ample opportunities IN our factories for
making practical and reliable experiments,
by noting changes and peculiarities, and
comparing results. We accept the skill of
the buyer as the criterion which indicates
to us the standard of quality which we
ought to produce, and in practice we assim-
ilate, as nearly as circumstances will per-
NIT, to those conditions and operations
which are known to produce the qualities
demanded-practical experimence, retlec
ton and common sense are the text books
which must rule and guide the operations of
successful factory managers. 10 illustrate
the imperative necessity of allowing a prop.
er development of acid in the ourd, | will re-
late what happened last July. A London
expert. in my company visited upwards of
thirty cheese factories. He took notes of
the various qualities found in the factories,
and very clearly pointed out the merits and
defects in the cheese which he examined.
stating without hesitation where and what
the faults were, and at the conclusion, when
he made up his list, he told ms that only
twelve Of these factories would suit the Lon
don trade and naming them, said, do not
purchase any of the others for me. And to
confirm my views, | may state that every
maker in these twelve factories recognized
the development of acid as the sheet anch-
or OF their success, while they are equally