Weekly Chillicothe crisis. (Chillicothe, Livingston Co., Mo.) 1878-19??, 1882-05-25
Preparing Cheese for Market

Preparing Cheese for Market.
Western Rural.
All of us who have produce to mar.
ket, know very well how many causes
of complaint we have against compis'
sion men and others who handle our
products. But unsatisfactory sales are
not always the result of carelessnes5
and dishonesty on the part of the mid
die men. Sometimes we are careless
ourselves; careless in the making of
butter and cheese, and careless in pack
ing; and it is sometimes the case that
we become so accustomed to loose
ways, that gross carelessnes5 passes un-
entced by us. A good way to do is to
20 into a thorough examination of our
methods, first erecting standard of
excellence which our own judgment
will dictate, which standard will doubt
less be a good one, if we will let judg-
mont have full play. The carelessness
in some of our dairies is very much re-
GREETED by some of the honest dealers
who are willing to do the best they can
with our products, and are sorry that
because of the improper packing of
butter or the boxing of cheese, or other
cause, they are unable to do as well
with our butter and cheese as their
merits really demand We have said
a good many times, and it will bear re.
peating, that good article in badly
looking package will sell for less than
an inferior article in good looking
package. The eye has vast deal to
do with the sale Of anything.
Cheese are often packed in boxes
that are too small or two large, and the
result is damage. For instance, if the
rim of the box is lower than the cheese,
the lid will rest upon the cheese alone,
and when other boxes are piled on top
in transportation, the cheese must he
injured; and if the boxes are too large,
the cheese will be knecEed about in it,
and injured in that way. As the man
said in telling how to do thing, the
way todOit, is to do it just right, and the
proper size Of a cheese box is just the
proper size, which is close fitting. The
lid should rest evenly upon both the
rim and the cheese. 1t is recommend
ed that in ordinary weather double
scale board be placed on top of the
cheese, and one at the bottom, but in
warm weather it is recommended to
use a double scale board at the bottom
as well as the top.
The Butter, Egg, and Cheese Ex-
change, of New York, has called par
ticular attention to the manner Of
marking cheese 1t says that there l0
a great deal of carelessness in this.
Cheese makers seem TO think that if
the weight is marked anywhere on the
package, nothing further is required.
After the weighing, and good weight
should be alloWed--the weight should
be marked on the end of the box just
below the top, on the under side. Nor
should a pencil be used for this pur-
pose, for the most obvious reasons.
Use stencil figures always. They are
both plain to be seen and durable. If
the marking is done as here indicated,
it is very easy to take off the numbers;
especially is the labor of doing this
lightened under such circumstances,
where the cheeses are piled one upon
another; and where the marking is on
the covers, the boxes must be re.
marked. In the process of re-maIking,
cutting down boxes to fit the cheese,
ETC., mistakes often occur, and the
cheese maker has to bear the loss. 1t
is altogether better 10 do everything
that we do well. To box our cheese
in a way that we will be positively GER
tain that no re.boxing, re-littirg, or re-
marking will be necessary. Then if
any mistake is made, we shall have
the satisfaction of knowing that it is
not our mistake.