Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1892-04-15

usemi butter ara Cheese Segregation.
at the Dairimcn's Meeting.

at the Dairfmcn's Meeting.
Ono Of the leading speakers was Pro.
fcssor Cooke on the subject VI cheese.
making No factory should mako cheese
and butter from the saline milk. Wien
the cows nre yielding moro than uer
cent. Of butter fIts. run on buttnr. when
less, on cheese. lie admitted that on
best dairy butter b more solid and
swecter. and will keopmuch better than
factory butig. But be- failed tocxplaia
why It ia that The factory butter general.
~ leads IN price. with tho exception Of
a few Of the largest and best private
dairtcs. However, IN, problem is not a
very deep one.
4 d. Cufiia one Of the oldest cxparts
in America ia tie art Of chcoseinaling.
gave history of the contest between
the advocated Of tho sweet and sour
methods Of ,-ieesemn king. showing how
the sweet method has triumphod. he
advocated concentration IN the cow
stables, by The exclusion Of all cows
below a certain high standard, as con.
diuon 81 profit. Slmghtcring the poorer
half Of the cows In the average dairy
will not reduce the produc, moro than
q per cent. whIlc IL saves half tho
room, half the time, half tho work aud
half tho Investment In apparatus. This
IL kind oi boiling down" which
should receive moro thought from our
dairy farmors. The daily WASTES on
American dairy farms are enough ~
make wiser people rich.
III n.NuuHI -. a.4N.Huasa "a ~.
rculturu Tor Quebec, exhibited in tho
machinery hall largo and beautifully
constructed model Of dairy barn. II
had the horseshoe truss roof, impatient.
cd It proyslod thoroughly under ono
roof, In a building 80 by 40 feet for u
large dairy OF cows, M well a. n horss
stable, carriage house. three large silos.
mIntable Tor Wagons, memory, swinery
and various other accommodations at 4
remarkably small cxpcnsc--thc adnpia-
ton Of the balloon frame IN connection
with the truss root. making all heavy
timboring unnecessary.
Commissioner Robertson gave n very
full account OF The Manufacture and
methods Of the Canadian CHEESE factories
under government supervision. fits
main point, aud the one which has 40
rapidly pushed Canadian cheese IN nd.
vance Of tho American product IA for
oign markets. was tho self evident one
that prices will alway8 bo kept mp u
the quality IN maintained" first wo
must have pleasing flavor Tho cheese
should suit those who eat IL. Thor,
should be o full cream ilnyor that lndi-
cnios an adequate quantity Of huitor
TAT. Thoro il no reason except unsatis.
factory goods why cheese should not be
one OF the staple articles OF food here,
as It Is Ia Europe.
Ninety per cent. Of the people say
cheese does not ugrro with them. The
chcoscmnkrr must produce "a good md
easily digcstcd cheese. and il can 10
done, Cleanliness, all through from tho
COW. IS an essential point Tho mis-
chioyous nicrobo that makes the Tactic
acid must bo oyadod by prompt and
skillful work. Nineounccs OF rcmot do
not cure cheese amy faster than three
ounces. Solid loors and no inrIing arc
essential all over the factory mud curing
rooms. In cutting the curd too much
care cannot he taken, and so on with the
entire handling. T. II. Hoskins Ia Rural
New Yorker