Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1880-10-08
American Dairy Produce.

OUR readers will be curious to see
what Messrs. Read and Pell, of the En-
glsh agricultural commission, have to
say about dairy matters in this country.
We reproduce herewith portion of
their report. They first speak of but
ter, and very properly disparage the gen
eral quality OF that article as made here.
Yet they allow that great strides have
been made of late to improve its manu-
facture, and since the establishment of
creameries much more scientific man
agement of the dairy has become gen
eral. For some time past battle has
been raging between shallow and deep
milk pans. The prevalent idea that a
moderately even temperature was nee
essary for securing the largest amount
of the best cream has been seriously
challenged, and it is attempted to
demonstrate that a consistent low tenn
perature, but little above freezing. Sc
cures the most rapid and elfectual devel-
opment of cream. The shallow pans
have been discarded, and deep circular
tins, nineteen inches by eight, immersed
in running water supplemented with
ice, are now used in some of the best
dairies At this low temperature it is
asserted that more cream rises in twelve
hours than by the old plan in thirty
six. 1t is contended not only that there
is great saving of trouble and that
space is economical, but that the skim
milk, especially in hot weather, is ever
so much better"
They also comment upon the willing
ness, - it may be even called ready
eagerness, with which the American
farmer welcomes all things new. Any
novelty, however revolutionary to eX-
isting plans and ideas, is sure to find
admirers and may expect fair trial.
The rapdity with which these new sys-
TENS of dairy management have spread,
would astonish many English farmers,
who, especially in diary districts, are
proverbially slow to change. But there
| seemed in America reaction already
setting in once more in favor of shallow
pans. At the New York dairy fair held
last December there was a model of an
improved dairy upon the old principle
of Hat tins which found many admirers
especially among the farmers wives.
But there appears to be a general con-
sensus of opinion in favor OF a cool tenn
perature for the milk even in winter
Here again the abundance of cheap ice
is all in favor of American producers
A dairy partially under ground sup
piled with running water, finds most
favor in the States. Where these ad-
vantages are not Obtainable, u better
system of ventilating the dairy might
do something to improve the general
quality of the butter. The other feat.
ures Of dairy management seem. fairly
good"
Coming to our cheese interests, they
remark that "cheese factories seen
more common than creamerles, and
their success until the remarkable fal
in the price of cheese eighteen months
ago has been very general. While the
greal bulk of American butter is nc
doubt poor, the chief part of the cheese
is now decidedly good. None of it il
really iirst-class cheese, and it is all eX'
ported or consumed when it is very
fresh Some etfoyts are now being made
to introduce the manufacture of diileren
kinds of European cheeses into the
States, but they can hardly be said tC
have been yet adopted to any great eX
tent. The bulk of American cheese il
Of one uniform make, OF like quality
color and shape. Very little cheese i
eaten in America. The amount mad,
is 800, ,000,0 pounds, and of that quan
tity fully 40 per cent. is exported, while
the amount of butter made is estimated
at l 200, 900, 600 pounds and only a littl'
over per cent. is sent abroad. Th,
home consumption of butter is there
fore considerable, aud the absence OF
any great export demand may result
from ,ts general inferior quality. 1t i
startling TO find the prices paid orgooC
butter by rich people in the great cities
While the common run of butter in tn,
market may be bought for l0d. pc
pound, 2s per pound is sometime
charged for a supply all the year round
and as much as dollar per pound i
paid in few instances. In all th,
dairies where these fancy prices are oh
tanned, the butter is made from hesl
cream, and the greatest care is observes
in feeding the cows with the best yarie
ties of food, the cows preferred being
mostly those of the Channel lslan'
breeds, ~ Uica (N ~ Herald
Long plumes and broad ribbons ar
lha oatI ~ n,flifna,str fhta aaaenn