The Progress., 1892-07-02
DklRYlNG IN VERMONT.
Useful Butter and Cheese Suggestions
at the Doirymen's Meeting.


at the Doirymcn's Meeting.
One of the leading speakers was Pro
fessor Cooke on the subject Of cheese
|3naking. No factory should make cheese
and butter from the same milk. When
the cows are yielding more than per
cent. of butter fats, run on butter; when
less. on cheese. lie admitted that Oul
best dairy butter is more solid and
Bweeter. and Will leepmuch better than
Factory butter Bat he failed to explain
|khy it is that the factory butter general
il leads in price. with the exception Of
y few Of the largest and best private
6airies. However, the problem is not
very deep one.
II L. d. Curtis, one of the oldest experts
|fn America in the art of cheesemaking.
|kaye a history of the contest between
HE advocates of the sweet and sour
'fnethods of checscmaking, showing how
HE sweet method has triumphed. He
advocated concentration in the cow
stables. by the exclusion Of all cows
below certain high standard, us con-
tition of profit. Strengthening the poorer
6alf Of the cows il the average dairy
q kill not reduce the product more than
p per cent. while it saves half the
8pom. half the time, half the work and
alf the investment in apparatus. This
n kind of boiling down" which
3hould receive more thought from our
airy farmers. The daily wastes on
american dairy farms are enough to
bake wiser people rich.
N Ed a. Barnard, Esq, secretary of ag
&culture for Quebec, exhibited III the
bachinery hall large and beautifully
Constructed model of Il dairy barn. 1t
ad the horseshoe truss roof, impatient
VI. 1t provided thoroughly under one
oof. in a building so by 10 feet, for
arge dairy of cows, as well as IL horse
3table, carriage house, three large silos,
urntable for wagons. hennery, swinery
nd various other accommodations at
Remarkably small expense-the aG2pta-
bon of the balloon frame in connection
with the truss roof. making all heavy
imbering unnecessary.
Commissioner Robertson gave very
Full account of the manufacture and
methods of the Canadian cheese factories
hinder government supervision. His
nain point, and the one which has so
Rapidly pushed Canadian cheese in ad
Vance of the American product III for
eign markets, was the self evident one
that prices will always be kept up if
the quality is maintained" First we
bnust have pleasing flavor. The cheese
should suit those who eat it. There
should be full cream flavor that indi
cates nm adequate quantity Of butter
FIAT. There is no reason except unsatis-
factory goods why cheese should not be
one of the staple articles of food here,
rs it is in Europe.
Ninety per cent. of the people say
cheese does not agree with them. The
|cheesemaier must produce IL good and
|easily disested cheese, and it can be
done. Cleanliness, all through from the
COW. is an essential point. The mis-
|chievous microbe that makes the Tactic
acid must be evaded by prompt and
skillful work. Nine ounces Of rennet do
not cure cheese any faster than three
ounces. Solid floors and no jarring arc
essential all over the factory and curing
rooms. la cutting the curd too much
care cannot be taken. and so on with the
entire handling.-T. II. Hoskins in Rural
New Yorker.