The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1882-08-30
System in Dairying.

George P Lord, at the last meeting Of
the Northwestern Dairymens' Associa-
ton, in an address on the Importance of
improving our dairy products, in regard
TO cheese-making, said that like watch
making, it cannot be narrowed down to
any squRre rule of mechanical or mathe-
matical device
In matchmaking, after all the parts
have been made mechanically and
mathematically accurate by machinery,
the matchmaker must allow for lend
shakes and side shakes,'' SO as to give o
free movement to all its parts, or the
watch will not keep time.
So in cheese making, after all the con-
ditions for producing, handling and de-
iyering the milk in good condition have
been fullycomplied with, it viii require
vigilance and skill to incorporate all the
good qualities of the milk into the
cheese in such way as to procure a
cheese that viii meet public approval
and be sought after by the trade.
After the cheese have been properly
made they should be allowed to go
through the curing process, and become
fully ripe before they are placed on the
market, and this is attended with labor
and expense.
: Then, too, there must needs be cur
inc room attached to every factory,
where the temperature of the weather
can be kept uniform. else the cheese will
spoil in the process of curing.
This is probably the weakest spot in
: our whole system of associated dairying.
Few if any of our factories are provided
with proper rooms, for keeping their
cheese at 3 uniform temperature during
the curing process. and are therefore
%c0mpelled to force them on the market
as soon rs possible after they are taken
from the press.
- 1t is claimed as a reason for this, that
I the taste is for mild cheese, and there
fore they must be marketed in a green
Z state
If the market reports are to be relied
on. there is but little demand for such
cheese, and the only way they can be
disposed of is by the forcing process, re-
gardless of cost or price.
If there is demand for such cheese,
(. why do they not sell as readily and ut as
remuneratiye prices as our creamery
> butter /? There seems to be but one use
that can be made of our poor cheese.
They can be stored in the large ware
houses in our commercial markets, and
>enter- on the market reports, and be
made to appear as surplus stock on hand,
and thus depreciate the market value OF
our better class of cheese
We're the worthless cheese that now
burden our markets stricken from the list
of goods in stock, the dealers would see
that the supply of cheese on hand was
below a legitimate demand, and there
would spring UP at once in active demand
for our merchantable cheese.
Years ago tons on tons of well-made
cheese were dumped into the dock in the
city of New York, because the demand
for them was so light that they could not
be sold before the frost had wrought this
ruin. Perhaps better way for disposing
of the cheese that now glut our markets,
would be to stop making them until the
present stock is consumed. If so there
Is no time better for that purpose, than
the present, when there is such a de-
smandfor butter, and then after we have
rid the market of the present stock, let
us send that Gn) famous skinner to be
deposited alongside of other relics of de-
parted ages, in the patent Office in Wash
I fngton, and resolve that henceforth there
shall be no more tampering with the
quality of our dairy products