The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1889-02-27
The Dairymen's Meeting---NO. l.

llt duuICSS VI piOioOh NPO'
Cheese-making was eminently salts
factory in its clearness of statement,
and in the way in which the principles
underlying the more difficult parts of
the work were explained, so that any
worker of moderate intelligence could
understand them. OF course no lecture
could instruct as the actual perform
ance of the work by an expert before
ones eyes would instruct; nor could a
single statement, however clear and
explicit, do for the learner what prac-
tical experience. will do But many of
those in attendance who had at times
failed, in one way or another, to get
results in cheese-making that entirely
satisfied them, got from the speaker
clue to the reason of the failure, which
will greatly benefit them in their future
work.
Factory cheese-making, like factory
butter-making, has the merit of giving
the trade large lots of fairly uniform
product of more than average quality.
The make of different factories, even
of whole milk cheese, varies; and the
selling value varies with it. Some is
very good, some is pretty good and some
not so good; but, as a rule, the trade is
better satisfied with straight lots, of
considerable quantity and reasonable
uniformity; and these can be had, as
rule, only from the factories.
Nevertheless, as with butter, so with
cheese-the best goods do not come
from the factories; and ii is safe TO say
that in no large factories, collecting
milk from a considerable number of
farms, can cheese of the highest quality
be made. Good, fair, sound cheese, in
various styles and grades, the wholesale
trade may depend upon from a we'll
organized system of factory manufac-
ture. But the best cheese, such as
fancy retail trade calls for, must be
made not only from the best milk, but
in the best way. This last the factory
can and may provide; but only superior
milk, of strictly uniform quality, will
make the best cheese. The difficulty
in this respect is probably greater in
cheese-making than in butter-making,
because all the solids of the n ilk-the
casein, the butter and the sugar-enter
into the structure of the cheese, and de-
fects in any one of the three will tell in
the product.
1t is quite feasible, however, for a
small number of neighboring farmers,
careful to produce milk of the first
quality, from herds of cows substan-
italy alike in breed and handling, to
have their milk made up by one
of their number, or by hired expert
and it is from such small cooperative
works as this, or from single farms,
that the finest cheese, of which there
is never enough (and for which the
trade cries aloud, and is obliged to
make its voice heard ATARI, that the
larger profits of the business must come.
In fancy cheese there is an almost
infinite variety, and this makes a
marked difference between the two
kinds of dairies-those for butter, and
those for cheese. Butter-making is in
deed quite simple art compared with
cheese-making. Other milks besides
that of cows is utilized for cheese; but
even from cows milk fancy cheese can
be made so variously, to suit special
tastes, natural or acquired, among con-
sumers that wide field is opened to
the ingenuity of makers, and as a
choice to each one who engages in the
business. It's pretty certain that there
is money, even big money" in hit
ting the popular fancy in this, as in
every other article of diet which the
fancy markets of this and other coun-
tries demand.
Mr.. Macpherson did not enter upon
the subject of fancy cheese-making;
but we have thought it well to refer to
it, because Vermont is so well stu
ated to engage in and develop these
smaller industries, requiring intelli-
gence and fine work; and we hope
to see a great interest developed in al
these openings for educated industry
on our farms. Let us all remember
that there is room enough up high
and let every farmer in Vermont, his
wife and sons and daughters, study
earnestly how to get up there. We car
gain much by increasing the bulk of al
our farm products, but we can gain
even more by increasing their quality
Pray remember this
mo cheese-maker," said the lee
turer, " can produce better article o
cheese than he knows how" Here
is, all in a nutshell Even in making
the plainest cheese, knowledge is essen
tial, and the measure of the knowledg
IL Al