The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1886-10-08
RURAL ECONOMY.
Circumstances Which Prevent
Cheese from Becoming Com
mon Article Of Food.
Sheep More Generally Neglected Than
Any Animals Kept on the
Farm.
Honest Cheese.

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cheese, especially that made in large
factories. The European demand for
it was large, and increasing every year.
The consumption of cheese was extend-
ing in all parts of this country. Many
were advocating cheese as substitute
for meat during the warmer portions
of the year. 1t was claimed that
cheese was cheaper than fresh meat
that was bought at butchers at retail;
that it contained no waste, as beef does;
that it did not require to be cooked
before it was brought to the table, and
that it was as nutritious and more
palatable than most kinds of meat.
Cheese was recommended instead of
fresh meat for people who practiced
light housekeeping. Farmers who
were not able to supply their table with
fresh meat during the summer were
advised to purchase cheese in boxes of
factory men or wholesale grocers.
They were assured that it was an
economical as well as most excellent
article of food. The late Horatia Sey-
mour advocated the adoption of a cheese
ration in the army and navy. Several
urged the propricty of teaching the
Indians to eat cheese instead of so
much meat, and advocated adding
cheese to the list of provisions furnish
ed those kept on reservations.
Just as American cheese made in
large factories had secured deserved
reputation and was having an exten-
sive sale at home and abroad, COM
plants We're heard about its quality
Consumers declared that it was def
cient i'll richness and flavor. 1t soon be-
came known that much of it was made
OF SKINNED OF separated milk. The
cream obtained by skimming the milk
that had been placed in large vessels in
tanks supplied with spring water, or
had been separated by the use of ma
chine, was madefinto "gilt-edged" but
ter, while the milk, entirely innocent of
cream, was manufactured into an arti-
Gle ord narily branded "Full-cream
cheese" People who were imposed up
on in this way were very cautious
about buying cheese in the future At
the end of Il few months there was no
market for cheese made of skinned or
separated milk, though it might be Of
fcred under an attractive name. So much
skimmed-mlk cheese was at length put
on the market that quantities of it
sold for less than the cost of making
and shipping it. Many manufacturers
then resorted to substituting oleomar-
garine oil, purified lard. neutral fats,
and various other animal and vegetable
products for cream, in order to secure
richness for their cheese. A very large
proportion of the cheese found in any
market in this country is made of sepa-
ted milk and fats not found in cream.
Cheese made of these materials is
probably wholesome, but it does not
have the fine flavor of cheese that is
made of entire milk, neither does it
present as good an appearance. The
objections urged against imitation but
ter are equally strong against imitation
cheese. The prejudice against the first
extends to the last, and is quite as gem
eral. If people give the price demand
ed for full cream cheese they expect
to get what they pay for. Many of the
prejudices in relation to articles of food
are unreasonable. but as they are often
inherited, and ordinarily of very long
standing, it is difficult. if not impossible,
to remove them. The demand for
cheese for home consumption has great-
ly declined Since people became sus-
picious about it's composition. They
know that a superior article of both
butter and cheese can not be made
from the same batch of milk They
have reason to believe that most of the
creamery butter is true to name, and
they accordingly think cheese manufac-
tured in the same establishment is a
compound of skimmed-milk curd and
fats found in cream. They like the
new processes for making and curing
cheese, but they are opposed to the
new ingredients employed in cheese.
making.
The present retail price of cheese in
all our large towns tends to greatly re-
duce sales. Though the best domestic
cheese is quoted at wholesale in this
city at from to 9 cents per pound, the
retail prices are about double these.
People naturally object to paying re.
tailers profit of 100 per cent on what
should be common article of food
Retail grocers say, probably with good
reason, that cheese is not a common
article of food. They state that it i.
nm article of luxury. on which retailers
are expected to make large profit
They declare that the purchasers o
cheese are few, and that they buy
sparingly. They complain of the vast,
of cheese on account of its surface be
coming dry after it is cut. The loss OF
account of the cut surface, which pre-
sents an unfavorable appearance, il
largest when sales are slow The re
tail trade in cheese appears to be un
satisfactory to both dealers AID custom
ers. The retail price of cheese is to,
| high to admit of its being 2 common
article of food. What is bought i
chiefly desired as a condiment. But
as most of the domestic cheese is lack
ing in richness and flavor, it is not a
desirable for condiment as man,
articles that can be obtained at a lowe
price.
Like many other articles, chees
changes hands great many times be
fore 1t reaches the consumer. Whel
factories were first started, many farm
ers and mechanics bought cheese 70
their families at the places where the
were made. We hear nothing of thi
trade now. Nearly all the cheese man
ufactured for many years have been c
too large size to be cut and used by a
ordinary family to advantage. Th
fashion of the large Cheddar cheese