The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1893-03-30
THE IA R!M I'd HON {. q
ABOUT THE RUDIMENTS OI
CHEESE m Af<ING.5

{ Rudiments of Cheese Making.

Kudfments 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 it up as q life 4
work. i told him, as / tell others
Who have the same subject in contem
plation, that success depends as much
on the person as it does on the char
acter Of the trade embarked in. Mod
6fn cheese making is not q subject
that is standing still, for with it1his
year is an Improvement on. last, and
next year will be an improvement on
the present; therefore a prospective
maker should guide himself accord
ingly IL. 81.
.# It's vltally essential that a cheese
maker should know a 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 be familiar with the increased
amount of detail work in the make
room, but his knowledge should be
founded on broad basis, embracing
the dairy and the pasture as we'll. To
some this statement may seem absurd,
and yet the subject is of the greatest
practical significance. Z
!, In this connection we hear men say
that the tendency Of all occupations
is towards specialties, and if he be-
comes highly proficient in one branch
a workman has no time to 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
the ladder. In other words, a special
list of diseases of the eye would not
think of becoming proficient in that
line without first obtaining a
thorough knowledge Of general
medicine. s.
Now we do not claim that it is
necessary for a prospective cheese
maker to first go 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, the more the better.
AS a general thing cheese makers
come from the farm anyway, and SO
many Of them have a pretty thorough
knowledge of dairy methods on the
start. .4s.s.se Il, 1: ! etsss5
| To the thoughtful maker this
knowledge becomes invalua bic, not
only to himself financially, but tc
consumers of his cheese. It is essen
tial that. maker should know some
thing about the composition Of milk
in order to-. manufacture it intel
| ligently- He should know what kint
| Of food makes the best and pures
milk, and what the poorest HI
should have q thorough compre
hension Of the care Of milk on thu
farm, and Of the care and manage
ment of cows, which has such an i'm
/ portant bearing on the quality of tn
: milk they produce. sts s . .s39G gs
If he wants to be q good maker h.
will find that when he gets into; tn
cheese business all Of this knowledg.
will stand him well in hand in maxim.
!; just the kind of cheese that the trad
wants and his patrons desire. H
will find that although many Of hi
patrons who are milking cows an,
calling themselves go airymen', shout
know all about their business, the
will bear a good deal of teaching j
order that he can obtain pure mil
from their farms.
p In the average case the young ma
reared on the farm, and who conten
plates becoming a cheese maker, ca
learn the rudiments Of this trade b.
fore he enters the factory, by being
careful observer in farm dairy worl
It is worth ones while to be a goo
cheese maker if any at all, and tt
plan we have outlined above we bf
Il lieve to be the "A B G to it. II