The Portland daily press., 1892-04-16
DAiRYINe IN VERMONT.
Useful Butter and Cheese Suggestion.
at the Dairymen's Meeting.

USeful Butter ana Chees6 suggestions
at the Dairymen's Meeting.
One of the leading speakers was Pro
fessor Cooke on the subject of cheese
making. No factory should make cheese
and butter from the same milk. When
the cows are yielding more than pei
cent. of butter fats, run on butter; when
less, on cheese. He admitted that ou1
best dairy butter is more solid and
sweeter, and will keep much better than
factory butter. But he failed to explain
why it is that the factory butter general
ly leads in price, with the exception OF
few of the largest and best private
dairies. However, the problem is not a
very deep one.
L. D. Curtis, one Of the Oldest experts
in America in the art of cheesemaking,
gave a history Of the contest between
the advocates of the sweet and sour
methods of cheesemaking, showing how
the sweet method has triumphed. He
advocated concentration in the COW
stables, by the exclusion of all COWS
below certain high standard, as con-
dition of profit. Slaughtering the poorer
half OF the cows in the average dairy
will not reduce the product more than
25 per cent, while it saves half the
room, half the time, half the work and
half the investment in apparatus. This
is a kind of "boiling4 down. which
should receive more thought from our
dairy farmers. The daily wastes on
American dairy farms are enough to
make wiser people rich.
Ed A. Barnard, ESQ.,, secretary of ag-
riculture for Quebec, exhibited in the
machinery hall large and beautifully
constructed model of a dairy barn. It
had the horseshoe truss roof, impatient
ed. It provided thoroughly under one
roof, in a building so by 10 feet, for
large dairy of cows, as well as a horse
stable, carriage house, three large silos,
turntable for wagons, hennery, swinery
and various other accommodations at
remarkably small expense-the adapta-
ton of the balloon frame in connection
with the truss roof, making all heavy
timbering unnecessary.
Commissioner Robertson gave a very
full account of the manufacture and
methods of the Canadian cheese factories
under government supervision. His
main point, and the one which has so
rapidly pushed Canadian cheese in ad-
vance of the American product in for
eign markets, was the self evident one
that prices will always be kept up if
the quality is maintained" First we
must have pleasing flavor. The cheese
should suit those who eat it. There
should be full cream flavor that indi-
Gates an adequate quantity of butter
fat. There is no reason except unsatis-
factory goods why cheese should not be
one of the staple articles of food here,
as it is in Europe.
Ninety per cent. of the people say
cheese does not agree with them. The
cheese1naker must produce good and
easily digested cheese, and it can be
done. Cleanliness, all through from the
COW, is an essential point. The mis-
chievous microbe that makes the Tactic
acid must be evaded by prompt and
skillful work. Nine ounces of rennet do
not cure cheese any faster than three
ounces. Solid floors and no jarring are
essential all over the factory and curing
rooms. In cutting the curd too much
care cannot be taken, and so on with the
entire handling.-T. FL. Hoskins in Rural
New Yorker