St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1889-08-17
Is What Dairy Commissioner
Ives Would Make Of
Minnesota. -
Great as a Dairy State, He
Argues That It Would E Il
Excel in Cheese. ,aii,,s
An Aeponaut Tells How Fake
Advertisers Get It in s9f
Ii,0
Mexico. s.i
A Summit Avenue Burglary
Leaks Out From the ~
Police. 81;

Dairy and Food commissioner Ives,
since his return from the East, has been
engaged in vigorously pushing the
work OF his department. He, however,
yesterday found time to discuss the
cheese industry of the state. With his
face growing radiant and his eye she'd
ding bright luster,l Mr.. Ives said:
s'DO you know that in Minnesota there
are the grandest possibilities for us TAX
ing rank as first-claSs cheeSe-produc-
ing state? Those who are familiar with
our climate, water, soil, nutritious
grasses and general good dairy herds, adj
nit that Minnesota can be made great
cheese market. Why is it not so at the
present time? Well, several reasons
can be assigned.
TO begin with. Those who are iden-
titled with the manufacture of cheese,
do not, | think, fully realize it's lmpor-
lance. The laws with reference to
dairy products were placed on the stat
ute books for their encouragement and
benefit as well as that of the consumer.
While much has been done by gener
Gus state to foster the dairy industry,
and to aid the cheese maker, those di-
rectly interested in the manufacture Of
cheese must not lose sight of the fact
that there is no royal road before them.
A first-class price is what all cheese
makers desire. If such be the case,
next in order will be first-class cheese.
That these results may be obtained, the
observance Of the StricteSt sanitary
rules are most essential. July, August
and September are the months which
most severely test the reputation of a
cheese factory.
"What standard of comparison will be
raised for the output of cheese for the
foregoing months? The amount con-
sumed and the prices realized are two
important factors. 1t, however, our
Minnesota cheeSe-makers desire repu-
tatiOn for prime article of cheese in
their home market, they must advance
and take advantage of applied skill
wherever it can be found. 1t is my de-
sire to assist and to give all helpful IN
formation that is within the range of
possibilities. -
''Eet me here note some most prac-
tlcal authority on the manufacture of
cheese: Good cheese implies mild,
rich flavor, that may be preserved for
the winter trade; firm, solid body of
''nutty' favor; fine outside finish,9
with clean, bright rinds, free frsm.
cracks, and bandages fresh-looking and
not likely to appear mOuldy.' 80
TN addition to the marking of each
box and cheese-if they be full cream.
as our law directs-it seems equally inn
portant and advisable that the weight
of the cheese, instead of being written
in pencil, should be steneiled in plain
figures. Furthermore, not an incOnsid-
cradle number of cheese factories are
prone to neglect drainage. These faeil-
tiles should be enlarged and remedied
as quickly as possible. The drainage
shows to the worst advantage during
the months Of August and September.
1t is an easy matter to right these gross
errors. Only a few hours labor and
the outlay of a few dollars, and every
factory, with the vicinity contiguous,
can be kept free from nOXiOuS and con-.
Stagnant pools. In this. connection |
would suggest to the proprietors of
creameries and cheese factories that
they keep everything scrupulously neat
and in good sanitary condition; that
the cooling rooms be kept at proper
temperature. Another practice which
is radically wrong, and. ought to be
speedily righted.
"The patrons of cheese factories know
at this season of the year milk is richer
in fats and less in quantity: therefore
the greater temptation to even up by
adding water thereto, or vice versa,
even down by the removal of the
cream.
"This is a species of fraud that ought
not to be tolerated. The moral effect is
decidedly bad. 1t might be we'll for
those inclined to this habit to look more
closely into the dairy law. which is
plain on this point. 1t says: No per-
son or persons shall sell, supply or
bring to be manufactured, to any butter
or cheese factory, any milk diluted with
water. or any unclean, impure, UNI
healthy, adulterated or unWhOleSOme
milk, or milk from winch any cream has
been taken, or bring or supply milk to
any butter or cheese factory that is sour.
The penalty for the violation of this
section of the dairy law is from $40 to
500, or Imprisonment from one to three
months l would like to impress some
cheesemakers of the state that they
have either reputation to gain or lose.
"Why, we only have to mention our
creamery butter, which finds ready
market in the cities Of New York. Bos-
ton and Philadelphia, and to that fact
we can refer with pride. Let our cheese
manufacturers make such an excellent
quality that the consumers of that rich
edible will inquire of their grocer and
have none other than the Minnesota
full cream cheese ~