Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1894-07-19
DAIRY PATRON AND CHEESE
MAKER.

Editor of the American Cultivator.-
Just at this season it may be oppor-
tune to impress on the minds of dairy
men the kind of milk that cheese
makers want.
They want milk furnished them
that does not show less than three per
cent. of fat by the Babcock test. or
course, the higher it will go above
three per cent. the better, but if the
dairyman is going to make fat milk
for the factory an object, he must
have the incentive offered of being
paid according to the fat it contains.
The cheese makers want milk that
looks white all the way through and
does not show a black rifle in the
bottom as the last is drained from the
delivery can.
They want milk that smells like
milk and does not have the Odor of
stable, animal or undesirable iced.
They want such as comes from
COWS safely past the parturient period,
and whose udderS are free from gar
getty affections or tedt structures that
They do no want the milk to be
overheated before it is drawn from
the COW, as may be done if the animal
becomes feyerish from worrying by
dogs.
They want milk that has been
drawn into the pals calmly and de-
liberately by gentle, thorough mixers.
in a stables foul air; that has been
aerated and cooled; that has been
strained through double cloth
strainer; that has not been surrepti-
tiously skinned or watered; tina has
been stored in open cans rigidly
cleansed, so that the fluid will be
neither tainted nor soured.
Give the cheese maker milk of this
quality and he will not grumble. No
dairyman ought to grumble at these
exactions either, for they form sim
pie round of necessary observances
that are part of his business. Now,
what does the dairyman want the
cheese maker to furnish him?
First, he wants good, fair weight for
his milk; he wants the maker to be
pleasant and affable, and not cranky.
If the maker finds anything wrong
with his milk he wants him to tell him
about it, and not have him go and
whisper it to some other fellow, to be
heard in an exaggerated way later.
He wants a clean whey vat and
whey vat that is not stinkingly sour,
or adulterated with half water.
He doesn't want to draw more than
his share Of cheese to the depot in
the season, nor does he want any
fdvoritism used about who shall not
be obliged to draw away cheese in the
hurry of haying.
He wants the maker to cut as good
a cheese as there is under the factory
roof when the patrons wish some
slices to put on their own tables.
He wants the maker to play no
trickery about the financial returns
for the cheese sold, or about the milk
accounts that he keeps. He wants
straight business done and straight
figures kept in these regards.
After he has refrained from skim
ming the milk at home home does not
want the maker to skim it at the fac
tory. He wants the maker to be as
neat and tidy as he expects things to
be run on the farm.
Since the maker is paid for it, he
wants him to always consider the in
terest Of cheese making as superior to
any personal convenience, and not
rush the process through in half day.
Finally, he wants him to make an
allaround good product from day to
day that will bring the top-notch in
the market and yield d liberal dividend
to the milk producer.
From the above we see that there
are equal duties for both the dairy pa
iron and the maker to perform. II
these duties are recognized and mutu-
ally carried out, both parties will be
happy and make money.-George E.
Newell, in American Cultivator.