Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1892-01-15
TUESDAY EVENING.


Col. |. ID. curtis OF New hampshire, i'll
an address on "SOme Points in Cheese Ma
king stated the points which were con-
sidered essential in good cheese-making 20
or - years ago, and quered how much adj
vancement had since been made on these
points. He then gave a history of the con
test between the advocates of the sweet
and sour methods in cheese making. and
showed how those who practiced the sweet
method had finally won the day. Mr.. Cur
lis then discussed the question of profit
and loss in the dairy, claiming that the
slaughtering of the poorer half of the cows
in the average dairy would not reduce the
volume of the product more than - per
cent. while there would be "A saving of one
half the room in the stable one-half the
time in milking, nearly one-half the risk,
and One-halt the investment in apparatus.
Since the speaker first advanced this idea
in 1879, others have taken il up and
claimed it rs their own, but he had not yet
learned of any general destruction of the
poor dairy COW, although he believed on the
whole the tendency was now toward the
Improvement of dairy stock. He cautioned
the dairymen strongly against the waste of
butter fats by improper handling and
urged that the production of cheese be kept
as close to the COW as possible. He had no
particular friendship for microbes, but if
they were to be produced he wanted them
produced in the pleasantest way possible,
in the sweetest and freshest milk He
agreed with Prof. Arnold that "milk is
never too sweet for my process, though but
one minute from the cow
Hon. James w. Robertson on the Nam
ufacture of Cheese.
Hon. James W. Robertson, commission
er of agriculture for the dominion of Can
ada, speaking on this subject, said: In the
manufacture of cheese the aim should be to
suit the taste of the consumer Prices
will always be kept up if the quality is
maintained. In attending to this matter
of quality, a cheese of good quality will
have characteristics everybody can recog-
nize. First, pleasing flavor The cheese
should be so made as to suit the require
ments of the digestive organs of those who
are to eat it. There should be a cream
flavor that can only be had by an adequate
quantity of butter fat in the milk. There
| is no reason why cheese should not be one
of the staple articles of food among the
| people. Ninety per cent of the public will
| say cheese does not agree with me. 1t
should be the aim of the cheese-maker
! therefore, to get good, easily digested
!
process of making is an important element
and it should be kept in view from the
time the milk is obtained from the COW
until the cheese is placed in the curing
room. The cattle should have pure, whole
some drinking water and food that is pal
atable and nutritious and easily digesed
Milk should always be strained immediate
ly to keep out foreign elements. Then it
should be cooled to keep ii sweet, to keep
out the mlSchicvous micrObe that max,
| Tactic acid The CheeSe-maker of the fac
I tory should insist on cleanliness, and should
/ practice it always himself with unremit-
ting care. If the milk is overheated in
the process it will cause a tendency to
toughness in the cheese.
The speaker then referred to the action
| of rennet in the manufacture of cheese:
the ordinary practice in cheese making was
to use about three ounces of rennet eX-
! tract per thousand pounds of milk. 1t is
an error to suppose that where a little of
anything does good more will necessarily
| do better; nine ounces of rennet does not
cure the cheese any faster than three
ounces. The room or factory where cheese
/ is made should have a solid floor which
/ will not yibrate with the tread of the feet
| in walking; there should be perfect still
ness or there will be loss. In cutting
/ the curd after cOagulation too much care
cannot be taken to prevent waste by frc-
ton and breakage by rough handling.
There should be a practice adopted in all
/ the creameries and cheese factories in the
| country so that the milk received from the
/ patrons shall be paid for according to its
| true value, and that value is to be ascer-
tanned by the amount of butter fat con-
tanned in the milk. 1t is an injustice to all
concerned to pay one man $40 for a GER
tain quantity of milk that is worth only
| s., and to pay another man for the same
quantity $40, when on the same basis of
| quality it would be worth more. 1t does
the worst injury to the man who gets the
most for the worst milk, because he gets