The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1880-05-05

and cheese business; what's your opinion Ct
the temperature of butter and cheese to keep
them?
Mr.. Stephens-l have been storing every
year for the past nine years in the ice house
at Covtngton; 1t is one of the finest con-
structed and pest in the country, ana he tries
to keep 1t at 30. There has been no cheese
carried there to amount to anything. have
made some little experience myself of cheese
that We're In partially a damaged condition
taken In the month OF August, but after two
trials concluded did not want to try 1t any
more. They were mostly of shis
and dish in the center an inch and a half or
two inches. They were not thoroughly cured,
and.would get damp and moist and the rlnd
would decay. don't think cheese could De
carried in cold storage unless you have good
STOCK To carry TO commence with, and, proper
Iy cured, it would bring better prices ihan in
the months Of June or July
Mr. Bottsford, of Louisville, Ky.-We have
no lce-houses; we had one; II was failure;
ington-l0O miles distant. My experience is
pretty much the same as Mr.. Stephens: 1
sSS JTne f fheS da mn % M HeGy
well, however. My opinion is that butter
should be from forty-1ight to fifty degrees;
and the salt used is pure, anu the buIer was
quite fresh when put In, IL will come out quite
well; OF course, II VIII change some ia lts
flavor, but IL will he very nice butter for any
market for shipment
Mr.. BurdSall, of Chicago-At the time they
were Carrying cheese by canal, and IL did not
wanted strong cheese; they did not care Iuucn
for mild cheese in thOS days, as they do nov.
To have mild cheese, think ii Is necessary
mosphere, aud 1t can be held ely Tor
long time-for six months, or perhaps year;
1t has beea said that il has been he'd for
longer time. But know there Is N question
about holding prime cheese, put IN when
properly cured for six or eight months, and
bringing IL out 10 a perfect state of preserva
al 4 N N 4 C.
essar to hold butter anu eli eese, may perhaps
depend upon the leugth OF time you want TO
hold them and that you desire to pat them
on the market. when butter Is 10 be put
upon the market in June, July or AugR 4, per-
baps II ought not be held az as low temper
allure as il 1t was going TO be put upon the mar.
ket in Dece nber, because the chee sc is greater
and IL would not stand up as well to brlng out
or the vault; bat put away butter In JGne,J uly
or August, to sell in November, December
January, 1 think a temperature OF from
thirty-eight TO forty is desirable, and / think
the temperature from 'orty TO forty-iYe de-
grees Is desirable for cheese That is the eX
perience OF "a namber of parties that have held
cnees for the psSt year. The year before
number OF thousand boxes of cheese for differ
ent parties, and came out TO their satisfaction.
L funk the best time TO put butter
aud cheese on the market is as soon
as possible after ii is mace, and the only tia
to put IL into co d storsge is when the supply
exceeds the o. mand' o91 In prSE , n
such In the country, and such building
properly managed, l think there Is no ques-
tlOn Out merchandise can De nelu anu
brought out upon the market 10 the
satisfaction OF the holder.
Mr.. Pierce, OF Milwaukee-My experience for
about four years In this cold storage, Is In
some respects similar to that of othe gentle
men. i can agree with Mr.. Belknap In
regard TO the temperature of butter,
, providing il is expected to be taken
out in warm weather and reshipped,
that the temperature should not be too low
perhaps So to 5l', but If held until cool
weather. should be taken out when the tenn
perature is no subject to fluctuations. My ex'
perience has been that butter kept at about
4O0 TO AZ has gwen good satisfaction, and
when IL has been puG In feSii ana good, all
right, it wilt come out III same. have beard
experience in keeping cheese held cheese
last summer from about the middle OF July IN
the first OF October; the temperature stood
those points. The party who purchased il
pronounced IL a very fine article o. cheese. In
! regard 10 eggs, i have got but little 10 say.
! Ny experience has been rather eXPeu Sive, and
/ prefer a temperature higher than A. TO Keep
! from Jnue to October. Mr.. Utley called atten-
,tion TO the fact that Temperature of from 10
/ to 9Oo is msIutained, and he thought that the
most natural
/ Mr. BelKnap- little additional salt in but
/ ter intended forcold storage would q lar To-
ward bringing 10 out In good condition.
] would add aoout 70 per cent The tue should
1 be covered with moisered salt to "A depth oil
| one-third to one-half an inch, so that when
/ dry 1t will form sort OF crust for the protec'
Mr.. Windsor. of New York-The lee house
men in tnat city keep temperature IN butter
rooms of from forty To forty ave degrees. But
ter packed and covered with sait so as 10 form
/ a crust on top OF the tub is most desirable. Fol-
local trade butter is stort at from fifty TO fifty
Eve degrees;fo export trade forty TO fofty-hve
degrees.
Mr. Smith, of New York; think that eggs
can be held from two to four months, in cold
storage, by one process only that know OF
| Use clean old Gate, and pack fresh eggs in q
temperature of from thirty--ix TO forty de
| gpses. Eggs ought to be worked out within
| three months, and II sold within two months
| N ntch bQttQr. Holding eggs COSTS thou
sands OF dollars without any compromising
benefit to owners.
Mr. Dodd, of Ne W York, urged upon shippers
to discontinue the practice of sending refrig
orator eggs.
Mr.. Gilbough-I ana satisfied that fresh eggs
can 0e kept, according 10 Mr.. Smiths plan
| for six months. The trouble with Western
eggs - that they are not gathered and packed
| when fresh
AS result OF the discussion. i. was re-
solved that, as the sense of this Convention
| Temperature of from forty degree.
to forty eight degrees Is cor rect for butter &c
be held ninety days; TO be held longer thar
that, fron thirty-six degrees to forty de-
grees. For storing eggs any length of time
from thifty-eight degrees TO forty degrees
For the storage of cheese any length of time
forty-fVe degrees to fifsy degrees.
APa01STMENT OF COMMITTEES.
The following Committee was appointed
to nominate officers for the ensuing year:
New York-WashiDgton Winsor.
Chicago-W. w. Dexter.
Phiadelpbia-Janes NJ. Gilbough.
Boston-John Utley.
Louisville-D. II. Sperry.
Cincinnati-SJ Stevens.
st. Lous-S. Wetzell.
Indianapolis-J. II. Budd.
Cedar Rs pids-J q. Chency.
Jersey Cify-J. III. Groht.
Milwaukee,. w. Pierce.
The following on resolutions on oleomai
gsrine. 10 he presented to Congress.
Boston-R. A. Newell.
New York Washington Wiusor.
Indianapolis-G. q. Stevens.
Chicago-Andrew Albro.
Philadelphia j. j. Mcdonald.
| LouIsvile-J +. Bolts ord.
Cincinnati-F. K. Fare.
81. Louis Brader.
Milwaukee - Pierce.
Davenport-R M. Littler.
JeraaV CITY Anderson