Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1894-05-03
PROFITABLE pA,RYlNo.
Almost Phenomenal Growth of the Cana
dian Cheese Industry.

Almost Phenomenal Growth of the Canar
dian Cheese Industry.
The dairy interest in Canada is rap
idly growing into one of the most inn
portant industries. In five years the
.heese exports have been raised from
So, 100000 pounds to double that
amount In butter-making, too, there
has been a proportionately large in
crease. In 1890 the product amounted
to 1,147. 900 pounds. and two years later
it had increased to 1,s67, 900 pounds
The product both of cheese and butter
sent to Europe has enormously in
creased since 1890. The butter export
was $40. 131 in 1890. The next year it
rose to s602,115, and in 1892 it was
sI,05G,O5S
This industry has great dairy COM
mission that reaches every part of the
dominion. 1t has its dairy schools and
instructors, supported by the govern
ment- 1t absolutely prohibits the man.
ufacture and sale of oleo, butterine,
filed cheese and adulterated goods in
any form, and instead Of hunting up
frauds and prosecuting them the COM
mission devotes its energies to assisting
the dairymen and promoting the in
dustry. Canada enjoys the proud dis
tinction of being the only government
in the world that is free from adulter-
ated dairy products and that makes no
skinned cheese-all full cream
Under these circumstances the in
structions issued by the Ontario col
lege to Canadian dairymen possess
great interest to those Americans who
would improve their own product with
a view to rivaling the Canadian in the
home and foreign markets These in
structions read as follows:
The maximum of profit can be OBJ
tanned only by the clear-thinking, in
teIllCent dairy man, who breeds ard
feeds to produce the greatest amount
of milk of good quality at the least
possible cost
The faithful and constant observance
of the following points will result in a
marked improvement in the condition
of the milk supplied to the cheese eac-
tories, an improvement which is much
needed. and the bringing about of
which will enable the cheesemaker to
produce an article much superior to
anything that has been made in the
past, and by so doing we can main tain
our supremacy in the English market,
realize better price for our goods and
add very materially to the profits of
the dairyman.
Nothing but pure milk from healthy
cows should be sent to the factory. To
secure this cows should have abundance
of wholesome, nutritious food and pure
water, with access to salt at all times
The greatest possible care should be
taken to prevent cows drinking stag
nant water. Milk from such cows is
invariably tainted, and no amount of
skill on the part of the cheesemaker
can produce from it really fine
cheese.
Immediately after the milk is drawn
it should be strained, then aerated by
dipping or pouring. which can be done
very effectively while the milk is yet
in the pals Be sure that this work is
done in a pure atmosphere, with clean
surroundings, away from the stables or
any thing else of an impure nature, for,
unless this be attended to properly.
aeration will be detriment instead of
a benefit
1t is not necessary to cool milk at
night, unless the weather be extremely
hot, in order to have it in the best con-
dition for delivering at the factory in
the morning. providing all pals, uten-
sils, strainers, etc, have been thor
oughly washed, then scalded with boil
ing hot water and we'll aired before
using.
1t is just as important that the morn
jngs milk should be we'll aired before
sending it to the factory. Not only in
the summer should milk be aerated, but
also in the spring and autumn
The milk stands should be built in
such way as to exclude the sun and
rain, and yet allow free circulation of
air around the cans.
The organisms that produce bitter or
tainted milk. or any abnormal change,
are, to be found only where there was
filth and carelessness in handling, SO
that in all cases when complaint is
made of impure milk the remedy mus
be extra cleanliness.-N. Y. World.