Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-02-28
AGRICULTURAL INTELLIGENCE.

HOME lIARKET FOR CHEEsE.-Our dairy
industry, says the National Lsce Stock Jour
nal. seems to be blind to the advantages OF
its best market A very low estimate must
be placed upon the taste of our citizens in
reference to quality of cheese by our factory
managers. Perhaps, however, their indiffer-
ence to the home market arises from dis
belief in its Importance. Notwithstanding
all that has been said at dairymen's assoc
Citations about the necessity of tempting the
home market with the very best cheese made.
the refuse is still sent TO our villages and
country stores and thrust upon those who
would eat cheese, until those who know
what wholesome cheese is cease to inquire
for it. It is only the distant market
that is considered, and dairymen are
eated or depressed as the news from that Is
favorable or otherwise. We have popula-
ton capable of consuming all the good cheese
made in the country. 1t would be not only
conducive to their health but they are quite
able to pay for it. There Is considerable
foreign cheese imported into our cities.
Probably 100000 worth of Stilton Is lm.
ported and consumed by those who prize
such delicacy. 1t would seem that this
should awaken American enterprise, tor we
can make as good Stilton as is made III
England, and sold to us at three prices OF
our best cheese. Our soil is peculiarly
adapted to the production Of rich milk. Our
milk will bear higher cream standard than
that produced in Europe. Extra cream is
added to Stilton cheese but there Is little
doubt that our best Jersey milk would
make prime Stilton without any additional
cream. Ii this delicious cheese were made IN
this country, large quantities OF 1t would
soon be consumed at much better profit
than is now obtained for any cheese exported.
Our people pay high prices for gilt-edged :"
butter and they would not hesitate to pay
price as comparatively high for cheese of the
same extra quality. In England and Europe
meat is consumed in such lower ratio per
capita than in this country, and the laborlng
population supply its place with cheese OF a
common quality, and at a less price, accord
ing to food value. Now. it would be better
for us to ship our lower grades of cheese to
supply this peculiar market than to force it
upon our home, which is quite able
to take the best. And sending these low
grades to supply this demand for cheap cheese
need not injure our credit for good cheese,
because it will be sold for what it is, and our
finest grades will keep up our reputation for
quality. Meat is so comparatively cheap in
this country that our most economical popu-
lation prefer that to low grade of cheese.
1t is quite true that the best way to get rid
of our poor cheese is to stop making it, as
there is no excuse for making poor cheese
from whole milk; but we make some fair
qualities of cheese at our creameries, after
lightly skimming for butter, and this has al
ready acquired reputation as healthy food
among the farm and factory laborers of Eng
land. To double our consumption of cheese at
homeitis only necessary thateyery country and
village store, as well as those of our cities, be
supplied with prime quality of cheese; and,
to suit the most fastidiOus tastes we should
make cheese equal in every particular to
Stilton. 1t certainly shows want of proper
dairy enterprise to allow the demand for the
best cheese to be supplied from abroad. Ii
one-half the enterprise had teen exhibited in
educating cur own people to the use of
high quality of cheese that there has been to
| build up a foreign market, We should have
heard nothing of ruinously low prices. Let us
| feel just pride in our success In opening
! large foreign market, which is destined to be-
come more profitable than in the past but
| let US not forget that greater and more lucra-
tive market ready to receive our goods at
home.