The Marietta journal. [volume] (Marietta, Ga.) 1866-1909, 1892-11-17

are sucn eAa6 SAeess a SKeSfouB gust
ity caa DO successfully Iaa&s nc far lesa
risk than whore the milk b ssus any
distance 10 market, or whae butter Is
the Product. In tho Rrsa case, that Is
where tAe milk is HaEk8tsa &C any dis
eaneo, there ID tho dSa@sv Of sourfng,
particularly n mid sxsnnAsr. Ia the
ssooA4, tAat n. whore tie product is 10
be butter, the variations Of the cream
as 30 quality and QuaAtity, owing some
times 10 wea*h9T conditions, or osher
circumstances equally beyond control,
often cause disappointment. On kaep-
ing eows fDr OAeess,aakiAg, the factory
bGiAx ssseAAishad, ~ aAFzasr sells milk
at 30 much the posa2A, which IL returned
TO kM eitlAE m moaoy aT cheese. The
paice IA Axed; tAs market b OF his door,
hia only care 10 10 produce the milk in
suf1feisns qNaaSitaaS ia pay him fnr the
outlay This being aOna rs las NOT
only added to his income. but has an
other wholesome and nutritious itezns
among his FAMILY supplies, In almost
every Aiokly settled neishborhood, one
of the factories might be started ON tho
cooperative plan, several farmers com
bining, and one Of their number thor
o1ghly posting himself in all the nsoas-
Sary ceAadls OF the work At the Az
perinaent station the factory Is Ia daily
operation, and any one wishing instruc-
ton viii be welcomed and given every
facility for learndng the business. There
is nothing complicabed ia the process,
and any Hlfa or woman Of ordinary IN
taalgsnce o@n, In thirty days, learn
everything necessary for carrying on
the work. 10 give some idea of tho re-
| 14o
which were kindly furnished ne by
Captain Redding, the director, IN re-
Spouse to S0nle questions which I had
asked. | also give his letter, bearing
directly on this subject:
EXPERIMENT, GA, Aug. 81, 1899.
Hon. r. T. NesbitS. Commissioner OF
Agriculture, Atlanta, Ga:
MY DEAR S1R-In response 10 yours of
the 25th, l enclose ''Notes on Cheese
making in Georgia" which you may
find useful
You May add that the cheese made
the. present summer at the station dairy
has been in great request, selling readily
at the dairy at Is cents per pound-the
whole cheese. Wherever it has been
tested it has given satisfaction. Mr..
Wing says that the conditions here in
Georgia for cheesemaking, are more
favorable than in Ohio, where he has
been making cheese all his life. Very
truly, r. j. REDDING, Director.
NOTES ON CHEESE-MAKLNG IN GEORGIA.
1. Character and cost of building:
ANY cheap outbuilding, or mere 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 8x10 pantry, or storeroom, such as
may be found in most well-built farm
houses, would answer.
3. Fixtures, machinery, etc.:
A cheese vat, consisting of a wooden
box lined with tin, with 8 small fur
mace underneath; press with one or
moro screws similar b a cider-press
screw; few tin cheese hoops of differ
emit sizes; curd knives, strainers, dipper
and a thermometer. The entire outfit
for dairy of twenty five cows will cost
less than 800.
3. The process Of cheesemaking is.
briefly, as follows:
The nights milk Is kept in q cool
place until morning, when it is mixed
with the mornings milk and all poured
into the cheese vat and heated up to a
temperature Of eighty-four degrees. A
small quantity of prepared rennet (ren-
netine) is then added and the milk is
constantly but gently stirred TO prevent
the cream from rising) until it COM
mences to thicken. In about forty min
utes the milk will become solid, it cur
curds). When the curd has become
T1raftyy firm ~ 10 int o,,1on
about the size and shape of dice-by
means of the curd knives, which is done
in few moments. The heat is then in
creased until tho curds show a tempera-
ture of ninety-six to ninety -eight de-
grees By the thermometer. This heating
is to cause the pieces of curd to CON
tract, thereby expe1ling the whey. The
whey is then drained away, and is used
to feed pigs, young calves, etc., being
fattening food.
The curd Is now sailed at the rate of
one-haR ounce of salt to the pound of
curd, and the latter is enclosed in a
press cloth and put into the cheese hoop
and pressed until the whey is all ex-
PEELED, which will be in about twenty
minutes. The cheese is now removed
from the press hoop, the press cloth re-
moved, and the permanent cloth ''ban-
dage" put on, and then returned to the
hoops and press, where it is pressed with
the full force Of the press screw and a
three-foot lever-the frmer the better.
The cheese usually remains in the
press until next day, or say eighteen
hours, when it is marked with date of
making and placed on shelf in the cur
ing room to be turned over every day
and rubbed with the hand The curing
room should be Kept at about the tenn
perature of seventy or seventy-fve de-
grees by opening windows and doors at
night and closing up during the day.
The cheese will be ready for use in
from three weeks to several months, as
may be determined by the maker during
the process of making.
4. In the south the months of March,
April, May June, August, September
and October are the best cheese making
months, but cheese may be made at any
season. Usually cheese is made in
spring, summer and fall, and butter in
winter because butter-making requires