Arizona republican., 1891-02-20
BUTTER AND CHEESE.
HOW CHEESE CAN BEST BE PUT
 ON THE HOME MARKET.

It Must Always Bo Borne in Mhad That
 the Majority of American Consumers
 Want a Mild Cheess~-They win Have
 the Best or None.
 According to New York grocer the demand for cheese is probably affected by the quality almost more than any other article of food. In this country it is as yet a comparative luxury, although in Europe it is as much a staple as meat, consequently the majority of our people call for cheese only as the palate is pleased. The average Americ,sa will eat ten pounds of choice cheese, where he would not eat one pound of poor cheese From these facts it is evident that if the retailer would build up a good trade in cheese he must have the very best the market affords. It is very poor economy and detrimental to his trade to buy it when off in quality be- cause it is one, two or three cents per pound cheaper.
 Owing to the improvement in the standard of cheese made in this coun. try, our demand has increased very largely. as is shown by the fact that only few years since only about 10 p<r cent. of our product was consumed at home, while 90 per cent. was exported. Then very few but "skims" were made west of New York, while now Q skim cheese is an exception even in the west; and conditions are reversed, as we export only about 10 per cent. of our product and consume at home 90 per cent, and this in the immense increase of produc- ton, Wisconsin alone producing from her 600 600 COWS 40,00o, 900 pounds of cheese annually, and this is colnpara. lively new industry in that state.
 Much cheese is lost or damaged by not being properly taken care of. IT. sum- mer it should be kept in the coolest place possible, and so covered that flies cannot get at it; tight cheese safe or ;refrig orator is best. No grocer should be without one or the other, for if covered with the box ouly or cloth the fly is almost sure to get in. Once cut and ex- posed the little skipper fly lays ita eggs; they soon hatch and you have skipper cheese, The average American is prej- udiced against eating shippers with his cheese and crackers.
 Many people have a mistaken idea about swollen cheese, thinking that, as in a eau of fruit, fermentation and de- composition have set in and it is spoiled. They could not be more mistaken; a cheese being swollen does not indicate Eot Ia in hA hn chemical action taking place in proc ess of curing generates a gas; if sub jected to high temperature it forms faster than it can escape through the natural pores, thus causing it to swell, and if cut the escaping gas often gives an unpleasant odor. But if allowed to stand it will pass of, and in few hours not trace of 1t is to be detected.
 We have been in factory curing rooms on warm days when half the cheea,es on the shelves were swollen, but the fac tOrymen did not for moment consider them damaged, but turned them daily, and if badly swollen ran needle into them, thus giving the gas a chance to escape, and they got back into shape as soon as cooled off.
 We must cater to the demands os con- sumers. the majority of whom want a mild cheese, while it is positive fact that if we'll cared, sharp Or tasty it is much more healthy and more easily di- gested; in fact, if very old it is an aid to digestion, and is often recommended to the dyspeptic to be taken after full meal.-Western Stockman.