The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1879-01-30

COW, and upon the reverse side an APP
proprlate inscription Mr.. Wheaton
brings the cup back 10 the field Of con-
test this year.
THE EVENINGS ADDRESS.
The hall was crowded in the evening.
the attraction being the address of
Prof. l.. b. Arnold, of Rochester. n. Y.
His subject was "The Philosophy Of
Cheese Making, and the speaker. lad
down the law in about the following
manner. The gentleman being Secre-
tary of the American Dairyman's AS
ISOLATION is considered, and Justly.
something of sage
The Professor was glad that the as
ISOLATION had selected the subject it
had, because it thereby recognized the
truth that there was philosophy of
cheese-making. What standard is to
be adopted? Suppose all the national
representatives Of cheese could gather
at some convention to give their views
on the subject. The Englishman,
claiming to represent the civilized
world, holds up his hard cheese in tri-
umph. The Frenchman, whose cheese
is made from goats milk, says it's of
fensive Odor is completely toned down
by barley meal. The Italian saws of
his cheese all the world likes aromat-
les. The Swiss, holding up his rich
cheese, exclaims to the Italian that his
cheese is all skimmilk. The German.
squeezing his Limburger through his
| fingers, claims that his is solid and
soft, rich and of full flavor. There are
certain intrinsic properties in cheese.
however, which should not be lost sight
of. But at the same time with an OPP
en- market for our cheese dairymen
should endeavor to meet, as far as pos
sible, these several national tastes.
There are two inherent values which
the philosophical judge of cheese
should be able to fix, it's food and it's
luxury values. .-
It's value as food is fixed chiefly by
the amount of casein which cheese
contains. Its flavor lies entirely in
fatty substances. The casein is taste
less. The Speaker gave the account of
some experiments which he, in con-
junction with Prof. Englehart, of New
York, upon the digestible properties of
cheese
Having got at the intrinsic value of
cheese the Professor concluded that
the action of rennet in cheese making
was the process of slow digestion.
This process was not one of decompo-
sition, as decomposition implies de-
| struction, and this is manifestly i'm
possible in the case of cheese. The
rennet never touches the albumen, but
although casein is SO nearly analogous.
| it ab once distinguishes between them
and always acts upon the casein. The
making OF cheese consists only in al
lowing the rennet time to detach the
casefn atoms thoroughly. Cheese is
only injured by allowing cheese to de-
velop acid by leaving the curd in the
whey. The curd does not ferment,
but is affected by the fermenting
whey. just as soon as the acid is in
the cheese putrefaction commences
at once, and that is the reason why
acid cheese is so short lived. Diges-
ton, however, disposes of fermenta-
ton. This principle is shown in the
instance of a herd of COWS who drank
from a trough containing animalcul@.
Those who were healthy digested the
consequent fermentation without any
trouble, but enc of the COWS who was
sick died. The digestive powers of
crows are SO powerful that fermenting
and rotting carbon is easily destroyed
in the stomach. What was desired
was to come back to the old plan of
making cheese by rennet instead of, as
has been the case, making by acid.
The speaker would advise no one to
make any change in this 10 acid-plan
which he proposed than to ripen the
curd out of the whey lnstead of in it.
The only trouble in this method was
to keep the curd warnl-at blood heat,
as near as possible.
In reply to question as to whether
the English market accepted this no.
acid cheese, he said that some of the
small country buyers didn't like to
touch it because they didn't know
what it was. The circumstances re-
mined him Of the treatment he once
received from some neighbors' horses.
They came on a visit, and after nicely
blanketing them he put some oats be-
fore them. To his surprise they went
to eating straw, and come to find out
they never had tasted oats and didn't
know what they meant.
After more questions and drawn
out information the association ad-
journed until morning.
CONCLUDED NEXT WEEK
Governor Brayman, of Idaho, IN his