The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1890-11-20

small bottles with milk to within an
inch OF the top, and place them in q
dish OF boiling water and boil them for
fifteen minutes. Then put in the corks,
secure them tightly and boil for twenty
minutes longer. The first fifteen min
utes will drive out all the air and the
twenty minutes further boiling will
completely stsrilize the milk. II it is
desired to keep the milk considerable
length OF time, boil again the next day
for ten minutes and then cool, and the
third day repeat the process
FOR cHEEsE-MAkERs.
why whey should Not he Used for Matar-
Ing Sweet MIX.
A young man came into the cheese
factory the other day and requested q
drink OF whey. "Why, it tastes good
deal like milk" he exclaimed. as he
drank of glass Of the fluid. swell, it
is OF milky nature" answered, land
contains more nutriment than is gener-
ally supposed" The reason that calves
and swine do not thrive on this swill in
many insta' ces, is due generally to an
overplus OF acid in the whey. Whey
gets rankly acid by being kept in old
sour swill barrels at home, and If tho
maker Is slack the whey tub at the fac
tory is potent generator OF acid germs.
The writer knew of one maker once who
put to practical use his faith in the vir-
tue of whey IS q hog diet As is not in
frequently the case the patrons OF his
factory did not take away mere than
half Of the whey to which they were en-
titled, SO there was always a goodly
amount OF the waste fluid left in the
tub daily to be run onto the ground.
The maker being of frugal mind
and sorry to see SO much excel
lent swill go to waste, conceived
the idea OF utilizing it to his
profit by investing in a number Of
young porkers to prey upon it. With
admirable judgment he located the pig
sly far enough from the factory to pre-
clude all possibility of unpleasant oders
traversing the distance, and then he be-
gan to put the whey into those dozen or
80 pigs. by the aid of q handful Of corn
meal to the pail OF whey the result was
astonishing, and the young swine throw
like kittens ON new milk. by the wa,
the speculative cheese maker took pains
with tho character of the whey, and fed
it when only moderately sour. In the
fall he bought grain and fattened the
shotes, and after selling them and his
expenses out, left q nice little margin
OF profit that he rightly attributed to
the whey. There Is one thing. however.
what they ought not to be used for, and
hat 80 T. -
we'll known fact to experienced cheese
makeas that milk should always be
"ripe." or slightly matured prior to the
infusion of rennet During the summer
months this lacteral maturity comes to
the fluid naturally. but now the milk
should be influenced in that direction
artidcially, SO to speak.
Nothing is better to accomplish this
result than to follow the annexed plan.
As the milk comes to the factory in the
morning, save out . pailful and place in
the warm atmosphere OF the curing
room. At the beginning OF the next
days cheese-making mix this small
quantity Of partially soured milk with
the large quantity OF perfectly sweet
milk in the vat and let it stand at set
ting heat . few minutes for the whole
mass to moderately mature. Then, ap-
ply your rennet and proceed as usual.
The effect is magical; your curds will
cook up most nicely and will work along
with that easy facility that insures .
good yield and eilt-edged cheese. In
other words, the curd will show acid
when it ought to. q point which makers
can not govern except through the
character Of the milk. Take for in
stance, . vat OF the average strictly
sweet milk Of cool weather production.
The rennet will act tardily upon 1t, and
it will not coagulate firmly. Thus, at
the beginning you do not stand Alright.
As the process proceeds the unmatured
character of the milk becomes more in
delibly impressed upon the curd, and 1t
requires greater and longer applica-
ton Of heat to cook it than il the milk
was ripe.
After cooking it must be held in the
whey long time TO develop acid, and
this induces the curd to be whey-soaked.
The old milk used to mature the sweet
should be taken every morning, not
from the vat Of fluid that has just been
ripened, but reserved from an indi-
vidual batch. Understand, the writer
does not advise maturing milk in the
manner described as an expedient for
! abbreviating labor and time spent in
the cheese factory-far from it, but he
| endorses this method because 1t IA.
cilitates At the proper time requisite
| OF successful cheese-making.
Good cheese-making, like good butter
making, is . fine art, and he or she who
espouses either OF the professions should
aim to become proficient in the broadcast
Interpretation of the word. What we
have said about maturing milk does not
clash with the method endorsed by
many OF holding sweet milk in tho vat
at warm temperature. not above
eighty degrees, till the acid germs have
begun to permeate the whole mass.
This, however, takes some time. and in
duces constant ascendency Of the but.
ter fat, and in the end gives precisely
similar results to the more expeditions
way the writer has outlined above
Geo. E. Newell, in Ohio Farmer.
Uniform Prices Are UnJust.
In speaking about the uniform price
paid for butter in country stores, A. T.
Wilcox says: IF this one price in buy
ing and selling butter is to continue
there is very little encouragement TO,
buttermakers to taks the pains neces
sary to produce q prime article, unles.
they can sell directly to consumers. II
sold at the store 1t commands no higher
price, and is classed with com mon and
interior grades Every thing else the
farmer sells is priced with reference t.
quality He does not receive for second
class potatoes or grain, or fruit, the
same money as for first-class article
Why should butter be an exception.
When the wife takes butter to the mar
ket why should it not be subject to the
same law a. the husbands produce? 1
she brings good butter why may it no
command good price? Woman's work
everywhere and anywhere, should b
received and rscompsnssd according Il
] A vAlpo.