The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1880-01-14
BUTTER AND CHEESE.
LAJKkt 7 Ed8IEQE
The State Bzirymsn,s Nesting Yesterday
dairy Interests Discussed,
An Interesting Essay by Joel E. Thompson,
of Waterloo, Ind, on "oheese DairyiDg"
Programme for To-Day.


10 annual session Monday, at the rooms OF
the State Board of Agriculture. Owing to
the unavoidable absence OF the president,
Asher Kellum, Mr.. g. 6. Stephens was
called to the chair, aud conducted the meet
ing. Secretary M. G. Parker, by request
read the constitution and by laws for the in
formation OF those who. wished to become
members. When the secretary concluded,
Albert L. Davis, OF Dublia, Ind, J. o. Nan
nice, Danville, Ind, Peter Eoab, Cumberland,
Ind, George Jackson. city, and Samuel P.
Lewman, Clark county, we're taken IN a..
new members of the ASSOCIATION. The after.
noon was devoted principally to the organi-
zation of the meeting preparatory to begin
work TO day.
Secretary Parker read the following inter
esting essay from Mr.. }. + Thompson, an.
extensive dairymsn OF Waterloo, Ind, on
the subject OF
CHEESE. DaIEYING.
To the Members OF the Indiana Dairymenas
Association:
GENrLEMEN-In looking over the report ct
the prJce edlngs of your last meeting / notice
that you assigned Tn me the duty of writing
essay upon cheese dasrying. The wording
the subject does not limit me TO any one Je-
partment of his branch of the dairy business;
therefore will take the liberty to notice that
branch insseveral OF its bearings in order, IL
possible, TO show to this association the coad
To success in the dairy enterprise. / Will not
treSpaSs upon your time 10 go over the ground
that has been comprised time and again in
regard to obtaining good and pure milk, for
| take IL for granted tnat YOU are all ready 10
concede the polnt that II Is useless to. try to
milk. Therefore the person That does not use
his best endeavOrs to have his milk perfect
will make as fatal an error as though Ae was
ON orroHf In I'M m ~ 1f N no
manipulation of milk into cheese there are
several ways, or, rather, one way with several
variations, and in order to arrive at 8 correct
con clusion there are several things to be taken
into consideration, 1 Will name d few.
Where Is the market | am TO
pOrIation any distance: What kind OF a
cheese do my customers requiret Do they
want a soft, porous cheese, or do they want a
close-mads' Soft, mellow one, or do they want
firm cheese that Will stand up square IN all
kinds OF weather? Again, does yourtrade de-
will soon be on from flavor If kepts These are
few of the many questions 10 DO considered
in the manufacture ofcheese.
consider the question Of transportation of
cheese by the dairymen OF Indiana is
| answered. and will be for years to come. II
We do as DR.. Noyls said laSt year about his
their tastes 10 certain points. think the doc
tor was correct. l fluid the same rule works to
my advantage In the cheese marSet Make
cheese thas the trade demands regardless OF
any OF the stereotyped theories of the past or
pre- sent.
There Is no one class Of dairy goods that VIII
please all kinds of people. but a maiority in
any community can and Will De satisfied with
a good article, although there may be slight
difference ofOptniOn in regard 10 the flavor.
In regard to the kind of cheese my customers
want, / would say that they require "A soft
porous cheese, one that will ripeu IN from Is TO
| 30 days. And in order to make that class OF
goods we work, as near as practible, the by fol-
/ strain the nights milk Into the vat, and
! aOp cuff n fpoura It's EAapiDp all
right until morning.
p While milking in the morning begin To
warm the milk In the vat, so that soon after
/ miiHiDg Is done (the mornings mix being
+ strained into the vat with the nights the
/ whole mass Is raised 10 tue temperature Ol gU /,
/ the whole being thoroughly Incorporated to-
| gother by frequent STRINGS; then i ada SUM-
4 cient prepared rennet 10 cOaguiate the milk
! in ~ minutes. and have II firm enough 10 cut
/ in from 30 10 20 minutes. When the curd will
break before the 1nger with a srDOoth surface
i it is cut ais fine as beech nuts. About he same
| time commence to raise the heat gradually, 30
! aS TO reach ~ in about 40 minutes, agttating
/ The curd so as not to pack, but 10 have
I the whole mass cured as evenly
/ as possible until it will fall apart readily when
/ squeezed together in tho hand when the hand
/ Is opened, OF in case OF biting, IL squeak be-
/ tween the teeth. When IL las reached this
4 stage of Tipec ess the whey Is drawn OFT grad
i ually, and at the same time kept stirred so
as not TO pack, and Kept IN loose condition
until the Gu Is cool and dry enough to salt
and put TO press. We use the Ashton salt at
the rate OF two and one-half pounds 10 100
i pounds of cheese We press "A hours then take
10 the curing room and keep them at tenn
perature OF 10, as near SIS possible. Turn and
! rub every day, usi ng little grease as pos
sible after few of the fi.st days.
/ Now. gentlemen, let me cali your attention
/ to a few thoughts that differ from the prac-
tees or CHEESE makers in general. One Is, we
have our milk at home under our control,
therefore wo do not have some of the Ills that
Others have to contend with in the mi X. The n
| we endeavor 10 compete the making before
! the acd arises In the whey. This i contrary
! to the eslab ish.d theory, but tue result l.
satisfac Ory with us, as our home consump
| tiOn has increased SO that we can hardly Keep
! them until consider them Flpe enough; bat
as long as Gu TONERS are satisfied, ought not
| TO comp In, as 10 saves work
/ Another pUiut 1 wish TO Call your attention
IN, is the present ana the future outlook of the
/ dairy interest of Indiana. 1 am aware how
many of you feel from the present season 5
1 transaction so far. aud especially new begin
neTs. But let rs compare Win our stock
/ raiser, aud gr in growing neigbbor They
] have had toe blues for seye al seasO IS, until
! the present, while the dairy products held mp
/ at fair prices until within about year on 10
/ months ago. when they suddenly began 70 fail,
! and continued to fall until prices beeame near
! " ruinous but OF late they nave gone up with a
/ bound, uutiI all feel as though the crisis has
| passed, and I believe Is has. We fiud that last
! season the m srget was fiboded with Inferior
! good, and they ran down TO z5Io or below,
and in their race 10 rum they drew the
\ better c. IS of goods TO rutnnus prices.
! But now fud that hne dairy goods are in
/ good demand and at good prices; therefore the
cpaDpels of trade are gotug to change In a
/ short time. II q best goods will be sent for
expectation while the poorer ones Will be sont
l to Indiana for our use, unless we are ready to
/ pay good figures for the best or make them at
! home. The QUESTION aries here, can not we
maze our own dairy goods rs cheap and profit
/ able as our netghbOrs can make and send TO
uS.Or are We willing to pay a profit Tor othe' 10
do for us what we ought 10 do for ourselves?
| I, for one, look with great hopes for the Tu-
\ ture prosperity of dai' ymen IF Indiana. The
| present dep ession was not unlocked Tor by
| me. although prices went lower than l ex
/ pected, and have not gone higheT than ex-
/ pectt d. But a the dairy goods are not an ex-
/ VsptiOn la the race upwar1 we should not be
surDris d. This saason has been one Of I'M
4 looked for prosperity 10 a l classes of farmers
| Never such crops and prices, which were
! beyond our expectation az the time OF
hsrvest; aud / believe that stock raisers
will not be- left out, but Will realize good
! prices for meat producing stock before
the season ends Therefore, gentlemen,
| in view OF all the Surroundings why should
/ we be discouraged? Is not the future full OF
promise to the honest and faithful airy man :
| Is there not call for all the fine goods that
! can be made for some years come. for on
own con umption? answer yes, and besi1es
we shall buy thousands OF dollars worth from
abroad.