Blackfoot news. (Blackfoot, Idaho) 1891-1902, 1893-05-20
THE FARM AND HOME.
ABOUT THE JUDGMENTS OF
CHEESE MAKING.
Il Is Worth While 20 he n Good Cheese
Maker-To Prevent smut In Oats
Fruit Cuitare-Farm Notes
and Home Hints.


Rudiments OF Cheese Making.
A young friend asked my advice
recently about becoming a cheese
maker He was anxious To know
whether it would pay him TO learn
the trade and take il up as a life
work. told him, as ! tell others
Who have the same subject in contem-
plation, that success depends as much
on the person as il does on the char
acter OF the trade embarked in. Mod
ern cheese making is not subject
that is standing still. for with il this
year is an Improvement on last. and
next yesr win be an Improvement on
the pr esent; therefore a prospective
maker should guide himself accord
ingly
II Is vitality essential that u cheese
maker should know great deal more
about his business than was deemed
necessary a few years ago, says the
American Cultivator Not only is it
requisite that the modern maker
should DO familiar with the increased
amount of detail work in the make
room. but his knowledge should be
founded on a broad basis, embracing
the dairy and the pasture as well. To
some this statement may seem absurd
and yet the subject is OF the greatest
practical significance.
In this connection we hear men say
that the tendency OF all occupations
is towards specialties, and il he be-
comes highly proficient IN one branch
q workman has no time 10 master
several more. Very true, nor would
we have him. but all specialties
spring from some general trade or
profession. which latter constitutes
the bottom and essential rounds To
tho ladder. In other words, a special
list of diseases Of the eye would not
think Of becoming proficient in that
line without first obtaining
thorough knowledge OF general
medicine.
Now we do not claim that II is
necessary for a prospective cheese
maker to first 90 to work and study
all OF the phases OF practical and
scientific agriculture. but We do claim
that he should know vast amount
about dairying, tho more the better
AS general thing cheese makers
come from the farm anyway. and 50
many Of them have a pretty thorough
knowledge Of dairy methods on the
start.
10 the thoughtful maker this
knowledge becomes invaluable. not
only to himself financially. but to
consumers OF his cheese. II Is essen
tial that a maker should know some
thing about the composition Of milk
in order 10 manufacture II intel
ligently. lie should know " hat kind
Of food makes the best and pure4t
milk, and what the poorest He
should have "a thorough cumprc-
hension Of the care Of milk ON the
farm. and Of the care and manage
ment OF COWS, which has such au i'm.
portaut bearing on the quality of the
milk they produce.
II he wants TO be n good maker he
will find that when hc gets into the
cheese business all Of this knowledge
will stand him well in hand in making
just the kind Of cheese that the trade
wants and his patrons desire He
will find that although many Of his
patrons who are milking cows and
calling themselves ..dairymenn should
know all about their business. they
will bear a good deal Of teaching in
order that he can obtain pure milk
from their farms.
In the average rase the young man
reared on the farm. and who contcm.
plates becoming a'cheese maker. can
learn the rudiments Of this trade be-
fore he enters the factory, by being
careful observer In farm dairy work.
1t is worth ones while to be a good
cheese maker If any at all. and the
plan We have outlined above We be-
lieve to be the A u & to it.