The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1892-07-18
THE cHEEsEMAkINe. SEASON.
Dairyman and Cheesemaker Must Be
Good Friends.

Dairyman and Cheesemaker Must Be
Good Friends.
A cheesemaker should smell of every
batch of milk before he accepts it, and
ie it smells sour or tainted he should
never allow it to go into the vat. Some
makers, especially the inexperienced
ones, do not really know the smell Of
good milk, and SO without knowing it
they daily accept fluid that is off the
hooks in quality.
Of course, before the process of manu-
facture is completed, they either dis
cover the imposition that has been made
upon them, or else attribute the trouble
with the curd to some fault of their own
in manufacture. What hours and days
of anxiety and mental misery have re-
suited to makers when the latter view
has been taken by them, and it was the
wrong one! AT last in despair state
expert from the dairy commission would
be called in, and he, aided by long ex-
perience, would soon find the cause of
the trouble. 5s
I have known number of instances
like this, and with the result mentioned.
A cheesemaker should first train himself
to know the odor and taste of pure nor
NAL milk, and then he is capable of de-
tecting the slightest changes from such
a standard.
A word about the relations existing
between maker and patron. A dairyman
bites his own nose off who exhibits tenn
per because a cheesemaker finds fault
with his milk. Every dairyman should
know good milk from poor just as well
as the makers, and if such patron con-
siders that his maker is finding fault
with his product without cause it is GER
tainly justifable for him to resent it.
The average maker is not such kind of
fellow, however. He is only too thank
full to have large percentage of patrons
who furnish perfect milk, and reserves
all of his faultfnding for those who de-
serve it.
It is all important, however, that
every dairyman should be perfectly IA
miliar with the variations of milk quail
ity. If he is not he will not know how
to feed dairy to produce good milk and
to understand the system of preserving
it's quality while it remains in his care.
No reasonable dairyman will be indig-
nant at a maker il told by him that his
milk is not just right. He will rather
consider him his friend and benefactor
for so making the case plain. 1t is as
much for his own benefit as for that of
the maker that the milk should be all
right, and he knows it. In nine cases
out of ten where dairymen become an
CRY when spoken to about poor milk
quality, they know that they are fur
nishing bad milk and have no DISPOSE
ton to stop it. At least this has been
my observation.
In other cases have known intelli-
gent farmers to show the poorest judg-
ment about caring for their milk over
night of all of their agricultural work.
In these instances such farmers will ex-
ercise no more caution in preserving
their milk through close, muggy night
than when the weather is very cool. 1t
has been my experience to always find
few of such dairymen in every cheese
making community, and with such men
for patrons there can be but one result
in bad weather, bad milk for the maker.
Some manufacturers find itso difficult
s'to keep on the right side" of their care
less patrons and criticise their milk
quality that they daily accept damaged
milk from them, say nothing and do
their best by their own diligence to make
it into marketable cheese. Mr.. Dairy
man, do you think that maker is your
friend who will do that? Do not deceive
yourself, for he is working against his
own interests. and yours, too, by any
such unwise magnanimity. A maker
who will fatty refuse to take from you
spoiled or impure milk is your friend
every time so far as your own financial
interests go.
The field governing the facts which I
have here mentioned is a very large one,
and calls for continued labor by every
person interested in better dairy work.
The enlistment of the dairymen them
selves in this righteous cause I consider
to be the main thing to assure success.
and I must appeal to them all to be con-
scientious in this regard for the season
of 1892.-George E. Newell in American
Cultivator.
Dairy and Creamery.
Good butter contains IS per cent. of
pure butter fat.
The new Wisconsin Dairy school grad
yates this year fifteen young gentlemen
who will go out to give their state mon
BY and prestige in the cheese and butter
business. But where are the girls? Are
there no Wisconsin young women to
learn this pleasant and paying occupa-
ton?
Heifers that are to come in in the fall
should run with the dairy herd, taking
their places in stalls at feeding time
and receiving their bran rations along
with the rest.
If butter maker handles as much as
400 pounds of milk day he can afford
cream separator.
Dairy farmers in the northwest report
that they are making money this year
very generally.
Six pounds of butter to the hundred
mounds IF milk is a rood average.