Los Angeles daily herald., 1884-11-15
CALIFORNIA DAIRYING.
How II Commenced-The spanish
and American Methods.

Mr.. Alexander Forbes, an old and well
known resident OF San Francisco and the
Pacific Coast. and a scion OF one OF the old
est Spanish families, has recently been to
| the East giving valuable information con
cerning the dairyng interest on this coast.
| In letter to the New York Sun he stated
| that New England housekeepers, who al
ways saved every drop of milk for profit,
would be surprised II they could have seen
| the utter lack of dairyng during the years
when wild cows roamed the ranges, By which
| their owners had neither milk, butter or
| cheese for their table. The Spanish fam-
| lies, however, made butter and cheese of a
| variety peculiar to themselves, and which
| Is to this day an article of food with our
| Spanish population, and Americans. Their
| cheese is Il greyish compound, beaten by
hand, and is rich, with line flavor, and Is
easily made. The pamela, also used, Is made
of sweet milk mixed with rennet and
| pressed. These articles were considered a
rs present which IN those cases was rare
as the calves were allowed to run with the
cows and take their milk.
American dlirying was actively com.
menced on this coast In 1860 and progressed
very rapidly. The big cheese, weighing $500
| pounds, was exhibited at San Francisco, and
| afterwards sold for the sum of 5000 to assist
the labOrs OF the sanitary Commission, which
! WAS S0 great u means III USslStNlltt To tne
soldiers during the civil war. Mr.. Forbes
| st ties that the old system of allowing cows
| to endure winter weather has beeD radically
ch 'nged all over the State. Most OF the
| ow ncrs of milch cows send their product to
rye butter and cheese flctories, where
| the temperature Is kept at 10 degrees until
the following morning, when the milk ar
| riNes, Is added to the vat, and the heat raised
| to 30 degrees, rennet added, and the curd
allowed to form After this process the card
| Is cut into very small cubes by revolving
| knives, one horizontal and the other perpcn-
| dicular. The Temperature Is then raised to
gs degrees and the product is drawn OH ut
the end of the tank, the process being re
peatcd. After this 1t is suited, placed in
| hoops for the final pressure Of twenty-iour
hours. The Sun stated, editoridlly, that iii
| fornil, from Marin south TO Ins Angeles
| county, is the best possible diirying region,
aud cites how the economical Swiss can live
IN $40 u month, having an interpreter to
te,ch them English and commdhic tte WITH
| their worknen. After a few years of work,
these Swiss rent land together and get rich
| in a few ye trs The buildings and ere I'M
cries are all well made, and are largely
hdnbeS, which maint lin nm equible temper.
atgre tne, year around; Speaking of Los An-
gcles and other southern counties, which
are llrgcly devoted TO dhrying, the paper
states th1t, with experience from the Isl or
elsewhere. the money In that bust
ness Is IN idc quicker here .hln else
where. The product is mostly used here. and
the Marin and San Luis Obispo county d ti-
ries are large enough to make large ship
ments. good many Swiss butter-makerS,
have been sent over, and will work for their
employers at n nominal sum for three years.
alter which they Will rent land from them,
with house and barn. and with the use of
| sixty milch cows, at rental of 81 500 the
first year, the renters furnishing their own
| dairying apparatus, and in few years of
| hard work, are able to buy the farm for
themselves from their former employers
and have n rich and prosperous business
made by rst-cla,s dairymen, and bank
| lhAt mover suspenas.