The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1880-10-14
American Dairy Produce.

OUR readers will be curious to see
what Messrs. Read and Pell, of the En-
glish agricultural commission, have to
say about dairy matters in this country.
We reproduce herewith portion oi
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 gem
eral. For some time past q battle has
been raging between shallow and deep
milk pans. The prevalent idea that a
moderately even temperature was nec-
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 effectual 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 snd that
space is economical, but that the SKIM
milk, especially in hot weather, is ever
so much better" -------a.
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 a fair trial.
The rapidity 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
of Hat tins which found many admirers
especially among the farmers wives.
But there appears to be q 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, q 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 seem
more common than creameries, and
their success until the remarkable fall
in the price of cheese eighteen months
ago has been very general. While the
greal bulk of American butter is no
doubt poor, the chief part of the cheese
is now decidedly good. None of it is
really first-class cheese, and it is all ex-
ported or consumed when it is very
fresh Some effoSts are now being made
to introduce the manufacture of different
kinds of European cheeses into the
States, but they can hardly be said to
have been yet adopted to any great ex-
tent. The bulk of American cheese is
of one uniform make, of like quality,
color and shape. Very little cheese is
eaten in America. The amount made
Is 500, 900, 600 pounds, and of that guam
tity fully 40 per cent. is exported, while
the amount of butter made is estimated
at 1000, 600, 600 pounds and only little
over 2 per cent. is sent abroad. The
home consumption of butter is there
fore considerable, and the absence of
any great export demand may result
from It's general inferior quality. 1t is
startling to find the prices paid for good
butter by rich people in the great cities.
While the common run of butter in the
market may be bought for 1Od. per
pound, 2s per pound is sometimes
charged for supply all the year round.
and as much as a dollar per pound is
paid in q few instances. In all the
dairies where these fancy prices are OBJ
tanned, the butter is made from fresh
cream, and the greatest care is observed
in feeding the cows with the best varie-
ties of food, the cows preferred being
mostly those of the Channel Island
breeds. Utica IN T. Herald.
Long plumes and broad ribbons are
the soul Of millinery this season.