The Progress., 1892-09-17

THE cHEESeMAKING SEASON.
Dairyman and Cheesemaker Must BE
Good Friends.

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 1t
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 onei 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.
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
q 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 justifiable for him to resent it.
The average maker is not such kind Of
q fellow, however. He is only too thank
full to have a large percentage of patrons
who furnish perfect milk, and reserves
all of his faultfinding for those who de-
serve it.
II 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 o dairy to produce good milk and
TO understand the system of preserving
its quality while it remains in his care.
No reasonable dairyman will be indig-
nant at maker if 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
s 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. II
has been my experience to always find
few of such dairymen in every cheese
making community, and with such mer
for patrons there can be but one result
in bad weather, bad milk for the maker
Some manufacturers find itso difficult
ito keep on the right side" of their care
less patrons and criticise their mill
quality that they daily accept damaged
milk from them, say nothing and az
their best by their own diligence to maxi
it into marketable cheese. Mr.. Dairy
man, do you think that maker is you
friend who will do that3 Do not decelv
yourself, for he is working against HI
own interests, and yours, too, by an.
such unwise magnanimity. A make
who will fatty refuse to take from yo'
spoiled or impure milk is your frien
every time so far Us your own financia
interests go.
The field governing the facts which
have here mentioned is very large one
and calls for continued labor by ever
person interested in better dairy worh
The enlistment of the dairymen then
selves in this righteous cause conside
to be the main thing to assure success
and must appeal to them all to be col
scientious in this regard for the seaso
of ls9s.-George E. Newell in America
Cultivator.
Buttermilk rs . Horse Medicine.