New-York tribune., 1879-12-11
MERITS OF THE BurIER AND cHKEsE.

The exhibition Of butter and cheese is good. but Is
vet too incomplete for an exhaustive description Sew
era OF the best known creameries have yet TO send
their products and co the butter and cheese are
fastened tightly irkins tubs, and apparently seam
less linen It is impossible 10 compare the
several collections. or TO pronounce upon the
character OF the samples. The prospects appear TO
be excellent that when completed the display Will be
very fine One Of the stands is devoted 10 the exhib
ton OF what Is called print or ornamental but
ter winch IL displayed most toothsome-look-
.ue pus worked by hand into all sorts Of fan
tas,,c forms cross in butter. large several
baskets nlled with flowers and rolls OF all shapes
among the devices The butter was made on November
30 TIE cream raised in shallow pans, and the but
made III a dA5h churn' 10 hishe anu prepare
butter FOR the fair said to have been the occn-
patton Of II rmers WIFE"
At the eastern end OF the building IL score OF churns
OF all sizes. and swinging IN al directions. kach one
II l. claimed some superiority over al tne others
The creameneS are not YET IN oPerhllon. , put
Yesterday afternoon the large cheese-nlak w
machine utilized. 10 the delight OF scores OF spec
tators. Whitman BuueI. or Little Fdiis " y are
the prOpretOrs OF factory. brief description OF
in which the cheese was made may De OF IN
The milk is arst put in large vat which holds GOO
gallons. This vat l. set within wooden vat which mas
number od His ss s Pnd i9e niR hcaieo r
sO5 or $50 Col0ring Is then put IN and enough
rennet aCded 70 make II coaguate iu twenty minuses
In ABOUT twenty minutes Sfter The curd Is set II s cut
scrossNse" and IN ten or fifteen minutes more Is cut
seugthWsc." IL J. tncn cut Ooth ways, leaving Ie curd
IN ba--ncn squares. The heat Is then gradually in
creased 10 about 06e. the stirring continuing until
The curd sufficiently set 70 allow one to draw on tne
whey when II Is packed sOdly IN the vat II LIT III
ns condition until curd responds % the hot iron
test and ground in curd mill ana put To press
N usually remains In the "a hours and ls then
taken on and pot Tue shelves 10 cure A single vat
viii turn 500 TO 600 pounds OF cheese per DAY
Two of the smaller piles OF cheeses are somewhat In
teresting one OF them IL pyramId OF smali req anu
white cheesos exhibited by W. W Ingram, Oh JeneTSon
Couury Wisconsin. There three varieties. Two Oi
these, called Gonda and Edam cneeses, are
intended TO supply demand 10 tne Iopicai,
countries. They are packed alright tin cans anu
weigh I'VE pounds each They are a substitute Ior
heeaes which heretofore have been imported rrom En
rope and then the southern cOuntriee Ihe
ufacture OF them s yet an experiment, out ~ Is
thonrDf mat the trade will be a growing one. The
ofnsr variety ts LATHE Champion" Is sold chiefly IN
the Southern States. ..
Near this stand Is another filed with imported chooses
and mutations of fore gn cheeses Dutch French, Eng
lish and Italian cheeses arranged eide by sde Win
the American inlfatlOns .-., =, 40
AT about 1880 D. M. a painful accident occurred 70
rabn Morrtson a Young man living Mt Fishkill, n T.,
who had charge of engine which he was ~
the building HIS hight hand was causnt sbaS
shaft and the OF the engine aud terribly crusno
and bruised. Although bis wrist was proken' he 'e"