The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1881-07-29


and fall, variation of so deg. is not at
all uncommon.
A fine cheese can not be expected, no
matter how well it is made, if it is sub
jected to all temperatures from 30 to
100 deg. 10 deg. Fair, is said to be the
proper temperature for curing cheese,
and there should be no great variation
from If. if good results are obtained.
Inst here / would like to call your at
tention to a point made by Hon. Y. A.
Willard, of n. Y, at the late Wiscon-
sin Convention. He states that pro-
perly cured cheese should contain SO
per cent. water. Now, if during the
early part of the process of curing the
water is evaporated too rapidly, this
per centage will not be leftin the cheese,
and consequently the cheese will be
hard and dry, never becoming rich and
mellow, showing again the absolute
necessity of an even temperature and
the imprudence of having the scorch-
ing wind blowing a gale through the
curing room.
We meet each year to discuss ways
and means of improving our products,
and yet I dare say very few OF you
factorymen have laid out any extra ex-
pense on your curing rooms during the
past five years. Thousands of dollars
are lost annually, either by patrons OF
the factories or by dealers unfortunate
enough to buy cheese which has been
improperly cured.
Those running factories should re-
ceive price for making which will
warrant all necessary expenditures IN
making the curing room and all other
parts of the factory as nearly perfect
as our present knowledge can suggest ,
the chief point in the construction OF
the curing room being to have it so
built that it's temperature can be con-
trolled in all kinds of weather.
The best manner of building such a
room am not prepared to state, but
will make some suggestions, which ]
am sure would be vast improvement
over the prevailing style. -
Building paper should be placed in
side of the siding, and at least two air
chambers should be made between that
and the inside ceiling. There should
also be air chambers beneath the floor
and overhead; have double windows
and avoid outside doors. Ventilate
with about an S-inch square shaft near
the center Of the room, and have it eX'
tend within about four inches of the
floor. open at the bottom with a slide
to guage the proper amount of draft
This shaft should extend to the venti-
lator at the top of the building.
Heating by steam is preferable, If
you have sufficiently large boiler to
keep steam up all night. Unless you
have this l would not recommend it,
for as soon as the pressure in the sides
is gone the room cools off rapidly. The
next best to keep an even temperature
is a large base-burner stove.
One other point | wish to make.
The common practice of shipping
cheese before they are properly cured
should be discontinued. 1t is no un-
usual thing to find cheese shipped
when only to 10 days old. In warm
weather they will sweat in the boxes,
the rinds soften, and they soon begin
to leak whey and decay. They will
bore dry and corky and never improve.
In cold weather they will sour and be-
come bitter. In either case they hurt
the sale of the whole lot and injure the
reputation of the factory from whence
they came.
There has been much trouble during
the past year; much money lost, and
worse even than this, our reputation
injured abroad, very much of which
might have been avoided by greater
care in the curing of cheese.
With proper appreciation in the
minds of our factorymen of the import
ance of cheese curing, feel sure we
shall see great improvement the com
ing season in the keeping qualities OF