The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1892-11-09
CHEESE MAKING IN GEORGIA..

CHEESE MAKING IN GEORGIA.
BY HON. 3. T. NB8B1TT.
Commissioner of AgrisRiIture Of Georgia.
On q recent visit TO Griffin, while at
tending the meeting Of the Board OF d.
reciors Of the Experiment Station, / was
very much interested In examining Into
the details of the cheess-mAkins ex.
pertinent NOW being tried there. This In
dustry has nsver been thoroughly tested
in Georgia. Indeed 1t has been supposed
heretofore that tho dificulties, climatic
and otherwise, here surrounding suocess'
full and profitable ohesse-making, we've
too numerous to be easily overcome.
But careful review Of these difficulties,
and q somewhat extended study of the
farm experiment, has convinced mo that
the beginning Of this industry will open
another source Of Income to our farmers,
and its banefts will be fslt, not only In
the actual cash 1t may bring In, but In
the Improvement Of our stock and lands
as we'll. The establishment Of cheese
factories and creamsriss In every neigh
borhood where they can be supported
means steady and reliable market for
milk, much Of which Is now wasted. It
also meana more and better stock, and In
the natural sequence Of farm economy
there follows more green crops, more and
better home manure, and, osownipg ad-
vantage of all, improved and improving
lands.
The arrangements for cheeae factory,
unlike some other Of the smauer indus
tries, do not require any considerable
outlay of capital, and while nsatneas and
care are essential, the conditionaare such,
that cheese OF excellent quality can be
successfully made at far less risE, than
where the milk ia sent any distance 70
market, or where butter Is the product.
In the first case, that Is whore the milk
is marketed al any distance, there is the
danger of souring, particularly in mid
summer. In the second, that il where
the prsduct is 10 bu,tss, the variations Of
the cream as to quality and quantity,
owing sometimes to weather conditions,
or other circumstances equally beyond
control, oftsn causs disappointment. In
keeping cows for cheeas-msking, The
factory being established, the farmer sells
milk al so much the pound, which is
returned 10 him either in money or
cheese. The price Is fixed the market
Is at hi, door; bis only care is 70 pro-
ducs the milk In sufficient quantities. TO
pay him tor the outlay. This being
done, be has not only added 70 his In
come, bn, has another wholesome and
nutritious item among his family sup-
plies. In almost every thickly settled
neighborhood, ons Of the factories might
be started on the co operative plan, sew
eral farmers combining, and one Of their
number thoroughly posting himself in
all the necessary details Of the work. at
the Experiment Station the factory Il In
daily operation, and any one wishing in
struction will be welcomed, and given
every facility for learning the bu.lness.
There i, nothing complicated In the pro.
cess, and any man or womsn Of ordinary
intelligence can, in thirty days, learn
everything necessary for carrying on the
work. To give some idsa of the require
ments 1 quote from some notes which
we're kindly furnished me- BY Capt. Rcd
ding, the Director, in response 10 some
questions, which I had asked. I also
give his letter, bearing directly on this
subject.
EXPERIMENT, GA, Aug. 27, 1892.
Hon. r. T. NesJiN. Commissioner Of Ag.
riiculture, atlanta, Ga.-MY DEAR SIR:
In response to yours ofthe 25th enclose
"Noses on Oheese-making in Georgia"
which you may find useful.
You may add that the cheese made the
present summer al the Station dairy has
been in great request, selling readily at
the dairy at fifteen cents per pound-the
whole cheese. Wherever 1t has been
tasted Ii has given satisfaction. Mr..
Wing says that the condition here in
Georgia, for cheese making, are more ia.
vorabls than In Ohio, where he has been
making cheese all his LIE. Very truly,
R. J. REDD1Na, Director.
Some Notes on Cheese. making In Georgia.
l. Character and cost of building:
Any cheap outbuilding, or more shed
will answer all purposes for making
cheese. 1t is only necessary to be dry
and comfortable for the operator. But
the curing room should be tight and
close, yet capable Of ventilation. A
good 8xlO pantry, or storeroom, such as
may be found in most we'll built farm
houses, would answer.
2. Fixtures, machinery, etc.
A cheese vat, consisting of q wooden
box lined with tin, with small furnace
underneath; a press with one or more
screws similar to cider press screw a
few tin cheese hoops of different sizes ;
curd knives, etrainers, dipper and ther.
mometer. The entire outfit for dairy
of twenty Eve cows will cos, less than
$4,000.
3. The process Of cheeae making is,
briefly, as follows:
The nights milk ia kept In cool place
until morning, when 1t Is mixed with the
mornings milk and all poured into the
cheese vat aud heated up to Iempera-