Morning journal and courier., 1881-11-30
Wednesday Morning, Nov. 30, 1881.
BUTTER AND CHEESE,

There has been of late an immense falling off in the exportation of butter and cheese from this country. During last year the ave- rage export of cheese was something over g. COG, GOO pounds week. The average this year is scarcely over 1000, GOO pounds a week The export of butter last year ave-
 ragged about 45O, GOO or 300, ,0oo pounds a week, while this year the average does not reach 25O, 900 pounds week. A large per- centage of this is oleomargarine, but it is
 cleared as butter. Various reasons are given
 for this great decline in an important branch
 of our trade, butsthe principal reason is gen
 erally acknowledged, even by the exporters
 themselves, to be the shipment of lard cheese
 and oleomargarine instead of real cheese and
 real butter. The oleomargmine and lard
 cheese makers declare that what they manu-
 facture is pure and healthy. They insist that
 it is properly branded and sold for what it
 is, and that it is never offered by them under
 any other than its real name. They frankly
 admit, however, that when these articles
 leave their factories the brands are removed
 by unscrupulous dealers. and that oleomar.
 garine then becomes butter in the foreign
 market and lard cheese becomes milk cheese.
 In this connection an account of the manu
 facture of lard cheese by Mir. E. s. Crapser,
 who is said to have controlling interest in
 as many as eleven lard cheese factories in the State of New York, is of interest MT. Crap ser is reported as saying that for long time he was desirous of making an improvement in skim cheese, which would render it more digestible, and consequently more salable
 For two years he was associated with scien- tiic, practical man, who had a machine for clarifying rancid butter by melting it and running it through this wonderful machine with warm milk, creating new cream, after all impurities had been removed, and making a new butter of good quality from rancid poor butter. Believing that if this cream or oil could be added to the skinned milk it would produce better cheese, he commenced experimenting with it. Meantime he discov cred that rancid butter or cheap butter such as he used to buy for cheese grease al 4 cents a pound, was fast going out of the market, and was not available for the use for which he sought it. A new substitute was necessary, or the process would be failure. He therefore purchased a keg of pure leaf lard, manufactured cream in the same manner as from butter, and commenced the experiment: It promised to produce 8 cheese that would be salable, and increase the value of skim cheese fully ? cents pound on the quotations at that time Skim cheese was then worth cents, and if made by the new process would be worth cents Mir. Crapser indignantly asserted that not an ounce of the commodity known as sfoieo was used, neither were there any of it's ingredients used except skim milk and from one to one and half pounds of pure leaf lard to each 100 pounds of milk. He added a statement showing results, as fol lows: One hundred pounds of new fresh milk yields four pounds of butter and eighty pounds of pure, sweet skim milk l; to that skim-milk add one and one half pounds of lard and it produces eight pounds of cheese, which at cents amounts to 64 cents; with out adding lard it produces six and one half pounds of eheese-at cents, 39 cents; add cost of lard, say, IA cents; total, 53 cents difference in skim-milk by new process, Il cents, thereby making the value of 80 pounds of skim milk II cents more by using the new process than it would be by using the old methods, besides producing quality of cheese which, he believed, would be read fly bought. He thought that exporters would buy this kind of cheese for a medium grade on it's merits.
 It is this stuff, or worse, that is hurting the exportation of American cheese, and no wonder. Hot weather is ruinous to lard cheese, and it will not stand a sea voyage well. It is the same with oleomargarine. If some plan could be devised whereby all deal CTS could be compelled to sell these products by their right names the export trade in real butter and cheese would improve. But if nothing is or can be done it bids fair to be in a still worse condition than it is to-day