The New Bloomfield, Pa. times. (New Bloomfield, Pa.) 1877-188?, 1881-06-28
Sas glIoon'tirIO Sinrs.
HOUSE, FARM AND GARDEN:
How Lard Chepso is Made.

How Lard Cheese Is Made.
The thriving country town of Gouvcr-
neur, situated in the midst of the dairy
section of the Empire State, and Inter-
sected by the waters Of the Oswegatchie
River, finds its source among the mit-
rored lakes of the famous Adirondack
region, was visited recently by grocer
reporter, who, when stroling among the
hills and valleys in this favored section
discovered four of Assemblyman Crap
ser's lard cheese factories.
The old "Hall" factory, which for
years has enjoyed the reputation of turn
ing out very superior quality of cheese
was first visited by the reporter, at six
O'Clock in the morning. One by one the
patrons drove up to the receiving win
dow, and the milk which they brought
in large tin cans was weighed and then
drawn off into tall tin buckets, which,
when filled, were set into large vat of
ice water. Nine thousand pounds of
milk, which is the product Of 500 cows,
is daily received at the factory. The
milk is allowed to remain in these buck
cts twenty-four hours, when the cream,
which during this time has arisen to the
surface, is removed and after being sour
ed the application of heat is placed into
a large barrel churn, and is soon trans
formed into 300 pounds of creamery but
ter.
While one man is attending to the but
ter, another, the cheese maker, looks
after the milk from which the cream has
Just been taken. This skimmed-m milk is
poured into large cheese vat and
thoroughly mixed with the butter-milk
which has just been drained from the
butter. Three hundred pounds of fresh
milk is then poured into u large tin
bucket, beside which is another tin buck
ct of the same size, containing one hun
dred pounds of snow white lard that has
undergone steam refining process
which removes its natural odor and rem
ders it hard and tasteless. Il he lard and
the milk in these two receptacles are
heated to atemperature of 1876 deg. f,
and then by means of a faucet at the bot
tom of each bucket these liquids are
drawn off into common funnel and to-
gether enter small opening in what is
known as the mixing machine" The
principal part of this machine consists of
an iron case fifteen inches in length and
seven inches in diameter, within which
closely fitting iron cylinder, cut round
with screw threads and $4,000 teeth, re-
wolves at the rapidity of4, 900 revolutions
per minute. The heated milk and lard
enters the machine at the bottom and
flows out of an aperature in the top-a
perfect emulsion. This mixture, which
is two parts milk and one part lard, is
then added to the butter-milk and skim
milk which were previously stirred to-
gether in the cheese vat. This compost
ton is then heated to a temperature of
about 100 deg. +, the rennet added, and
the whole allowed to stand about 40 min
utes, when it coagulates. The curd is
then chopped, salted, drained and press
ed so as to consolidate the caseine which
is mingled with the lard, and expel the
whey or serum of the milk. The pres
sure to which the cheese are subjected is
very great. About thirty days is occu-
pied in curing these cheese, during
which time they are turned over every
twenty -four hours. Mr.. Hall says the
lard is put in for the purpose of improv-
ing it. When we send the old fashion,
ed, skinned milk cheese to market, we
find that it sells for barely enough to pay
the cost of manufacture; but when we
improve this kind of cheese by adding to
the milk two per cent, of steam refined
lard, which costs more than full cream
cheese ever brings, we find that instead
of dry leathery skimmed.milk cheese
we havea soft, rich and meaty article,
which is not only healthful and whole
some, bat palatable, and brings a good
price in the market"
The reporter visited number of other
factories owned by Crapser 81 Hall, and
found that butter and lard cheese was
manufactured in the same manner in
each factory. Mr.. Crapser has twenty
one factories in Northern New York
which are manufacturing fine quality
of butter as well as the " patent improv-
ed lard cheese" which has caused so
much turmoil in the Legislative Hall
and in the cheese market.
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e% Labels placed in linseed oil and
soaked will hold paint marks plain for
years.