The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1879-05-22
Value of SKINNED Cheese.

Skinned cheeseis drug in the mar
ket. 1t has been sold in New. York ct
two cents and less per pound, while at
the interior markets this spring it has
been hard to sell at any price, and SO it
has been shipped to the city 10 be dispos-
ed of on commission. Factorymen and
dairymen have been warned over and
over again that "skims" were not wanted
IN the markets, and that with the large
stock of old cheese, and the low price
ruling for good grades, the making of
skimmed cheese this season would be lit
tie better, IL any, than throwing the milk
away. In some instances. the skinned
goods have not paid more than the cost
of freightage and commission, and thus
dairymen are out the cost Of making and
boxing.
Some are in hopes the market will i'm
prove and SO they continue to turn the
skinned milk into cheese. They say
that the butter obtained from the milk
has 30 far paid about as much as lift had
been made into full milk cheese, so that
nothing is lost even il the skins sell low.
But as this inferior stuff crowds the mar
ket and helps to depress prices, great
damage is done to the trade, and those
who make ''fun milk cheese" suffer,
while no one is benefited. Butthe great
est damage done to the cheese interest by
the skins is that they check consumption.
They 60 into the home market. and are
retailed by grocers to the exclusion OF
fine goods, and hence many who would
eat freely of q fine article are unable to
obtain it readily, and thus they prefer 10
60 without. rather than take what they
do not.like. When butter is made, the
skinned milk should be fed to domestic
animals, and even the skinned cheese
could be fed to pigs with more profit
than 1t often brings when sent to market
1t may seem strange to some to heal
that cheap cheese has been fed to pigs
at q profit-that pigs thrive upon it and
grow fat. Some time since, Mr.. Aston
of Cheshire, England, made experiments
with cheese to test its value as pis
feed, and he gives the following detailed
account of his experience in the Cheste
(Eng) Chronicle:
81 may just say, for the Information o.
my friends and your numerous readers
who appear to take an interest in my ex
perience (though not always successfully
that American cheese bought at 10 shIl
lings per cwt. answered admirably TO
fattening pigs. Some that were bough
about the fourth week in October las
for 10 shillines each, are now estimates
by competent men TO be 21 stone il
weight. l have not fed cheese exclu
sively, but mixed with it Indian meal
wheat scuftings and bran, together wit
what the dairy supplied in whey an
buttermilk, and l never had pigs fatte
better, il as we'll. We commenced
give them q little on the 3lst of Januar
last, which appeared to be very satisfy
ing, and q marked difference was 500
manifested in their growth; and 1 hav
now come to the conclusion that, if
could be purchased ct 0 shillings pc
cwt. long weight, it would pay quite o
we'll as Indian meal OF an average priCt
j 1t was on The strength of the opinion er
tertained by scientific gentlemen in thi
country, and on the other side of the Al
lantic, that one pound of cheese contain
as much nutriment as two pounds
beef or mutton, that was induced t
make the experiment"
We awe no doubt that if all the pos
skimmcd cheese now made or to be mad
during the season, were kept at HON
and fed to the pigs, it would be muc
better for the cheese interest Of tn
country, while the makers themselve
would be quite as we'll off as to furwar
it to New-York TO be sold 1T penny &
two per pound. But the better cours
il for dairymen to feed the skimme
milk to calves and pigs, and not attemT
TO make butter and cheese out of th
same milk. X. A. WILLARD.