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

the hot weather, for the reason that the
change OF the temperature affects the quality
of the butter on the outside of the package. so
far as butter is affected by the change of tenn
perature, It is injured, ana when the package
of butter loses It's flavor on the top
and sides, The VIII DIE package takes the
character of the poorer portion. so that gen.
tlemen manufacturing butter want TO do one
OF two things-they want TO send 1t direct
from the mandatory to the market where 1t
is to be sold, and there let II be stored SO long
as the inter st OF the shipper seems
10 indicate, or else retain 1t In
the store house or cold storage
until December, or until the weather is SO cold
that by moving the butter II VIII not De SUD
ject to a change of temperature.
have experimental on cheese, AID 1t has
cost me considerable money to find out some
things in regard o cold storage for cheese. The
pened toat selected what is called Boston
eheese ept to CO., a9 S%d
1t came out In excellent condiuon
and tree from those fiavors which had been
contracted by exposure to heat, and IL really
took the preference in my trade 10 that which
was brought in from the dairy room. IL had
the advantage OF age wltnons navtng 0ec o1nse
of cheese. 1t was an open, porous cheese. For
some reason it didn't cure. Cheese
should not be put into cold
Storage until it is pretty well cured.
Cheese must be taken when fTeSh ana sweet
aud put into the ice room. and IL VIII con,
Iinue TO cure slowly until, when you take II
OOt.ln the fall, 1t is preferred TO any cheese
you can get. The temperature, on the whole,
which is most desirable Is 1Ofby -elgDI 10 MY
two degrees for butter. Cheese should not bs
brought below temperature OF fifty or nifty
two degrees, because when you bring IL oeiow
a lower temperature 1t stops the process of
fermentation, and when II stops the process H.
never seems to stop itself and continues us
fermentation.
Mr. Utley, of Boston-I think Mr.. Belknap
is correct, but think cheese should not go
below CO., and butter below %. My experience
is that il keeps as well in a temperature the
most natural for butter, and when you move
il it stands the weather much better. In
cheese when yon get below ". ltls below tne
would be be tier If the butter was TO be trans
fsrred to q refrigerator, TO be kept at that tenn
perature, or TO be cut right up for use.
Mr.. Gil5rough, of Philadel phia-The ideas
that we have in Philadelphia OF temperature
is about 81 for cheese is best, and lower tenn
pereIure eveu for butter. 1t has not been our
habit to keep butter at less than 30,
and the preference has been at So. A colder
temperature destroys some OF the aroma fresh
Mr.. Aibro, OF Chicago-.'i don't agree with
either of these gentlemen. think 30 Is the
best temperature for butter. have tried IL at
as. 55a and 60. j have kept creamery butter
at 50 for ninety days, and would say to keep
butter for sixty or even ninety days, perhaps
az wouId be low enough or S.
Ninety days, in my experience, Is about the
tSsrGing p ant IN any article OF Perisnaole
abe At sixty days; tut cheese when well curcu
and put in refrigerator have no doubt eau
any great change, but in the next thirty days
| the change Is sure TO take place IL
may be, If you could put that
keep it thirty days, then reduce the tempera
ture to fifty degrees, then keep 1t thirty days
more. then get IL just as rear freezing without
freezing you can, you will accom- lish your
1 object surer than by any other way. have
/ tried butter by SD experience at fifty five
/ with a great deal more profit, a,d
with a great deal more satisfaction, to The
consumer. and TO all hands concerned, at thir-
/ ty-siX degrees than at any other temperature.
i Butter, think, keeps very wei Tor ninety or
! a hundred days at about forty-nine; then 1t
! begins 10 90 back | would as soon keep hut
1 tee at that temperature from June TO Septesn-
4 Der as at higher temperature. You take
1 sink In the middle: you take butter THAT Is
P0To1s-Packed looSely' Rgt 1t In an nee
/ Mr.. Keper-I have been IN the cold storage
/ business several years. l have carried butter,
,cheese and eggs, aadu find in uaiorI0 dry
\ temperature there is trouble in carrying
L tnem with safety and certainty. My eEpe-
\ rience for butter is, that the temperature
! should be from fortF-eight TO rf Y two degrees
i but, as Mr.. AlbTO says, it can carried at a
/ lower temperature. and carried well. But
! our markets are generally better In Septem-
i Der and October, or November, at the latest.
/ At that time we can not rely on cold weather;
! the tenn perature then Is generally aboUt6Uo to
\ 10 IL is too great change to take butter out
/ Of 30 and put it in 2 temperature of 7Oo. find
J thai as to 52o is the best all purposes III ere
/ is no trouble IN carrying II | recommend
/ air tight packages rs near as possible, Tor out
/ ter, cheese and eggs The less circulation OF
1 air they get the better. Instead of putting
dry SAT- on IL 10 get butter air tight,
/ | should make paste of the salt, and the salt
remains firm, and keeps the air from getting
! in. L have carried eggs from April to Deem
/ Der and January In my ice house In Chicago,
end sold them, and they have the reputation
/ of being the best Gags in the city, as the COM
/ mission merchants will testify. don't let
l eggs get above 402 ;c,cerry them as near 80 as
possible. Moisture that would spoil an egg
! would not hurt butter You have got TO have
! drier temperature for eggs than butter-but
II esr W absorb Keen cheese In
the box and do not remove the scale board. L
have carried 2)5 fer two years, made by Mr..
| Turner, If Lime Center, wis, and they were
shipped to Europe !-SaIn pies OF this cheese are
on oxhibitiou.) Vixen the gentleman from Bos-
ton remarked that butter could not be re-
moved without damaging 1t from one Ice
| house to another, H. omitted to speak of the
| refiigerator-car. think il can be safely re
| moved at any season OF the year by the use OF
the refri gerator car. Cheese should not be
| above ffa y-fiVe or below fifty; that Is my ex-
| perience And toe cheese should be close
| ftade and not poroGs: the box well trimmed
! and the scale board allowed to remain until
the cheese Is removed TO market
| Mr.. Higgs, OF the Anderson Refrigerator Can
| Line-I notice great many shippers give di
rection to Ice butter, cheese and eggs, and
some say do not Ice them, and there seems &c
so far as transportation is concerned, can be
carried into the cars with safety at high
| temperature, but nay ezperieu CO has been, fol
butter and eggs, from forty-eight to fifty five
degrees is the most SueceSsful. We haze paiC
but very little money for damage that wa
would seem To show something. We have
cooling houses in Chicago and at other points
and these cooling houses are Ike pJ at a Uniform
! tempe nature of 45o. Vow. / agree with Mr.
Beiknap when he wss talking, and agree
with my friend Colonel Albro when he wa,
T talking, land / don't know where / stand
\ and L TIN ok shall strike happy me Gium-
that woCld probably BE forty eight degrees
A mao asked me IL 7 could get him up
cheese c&c that would carry cheese wtthou
Ice. told him we hadn't got to that poin
yet. 1 was taking a day or two ago witt
] a transportation mGn who used u
nave large canal and lake 6usi
4 ness, who used TO run right through thi
! state, on the Wabash Camel. He said that tn
cheese usef to be carried ao2 the canal, with
! ant ice, and nobody ever heard OF ckees'
! spelling. iseon't know IL that was the cas-
| tEen why IL is now. suppose there are som
gentlemen Ia the room thStcan remember tn,
cheese of that day. II they carrie ed
tkem that way without Ice, VIII,
is g they can mot carry tbeaG now without II .
It seems to me that shippers could save a grea
dea, of moneF. They lose too much any wa,
| in this trans PortatiOn business, and the prog
gsof the age Is such that raj roads have go
20 fnd out that shippers must be taken car
of; tAey are my enen every ume;I stand al
for tkem; we always have done that agains
the railroads, though we try dc right by both
A msu loses his money aD6 has claiu
sometimes it is pScd. but OF en- Il Is not hears
OF sgafu. What makes these mistakes in car