The Newtown bee., 1895-08-09

in each knot, and the meshes small. But persons who learn to make the nets and can continue the work have paying trade"
 ''We make three sizes. The largest weighs six pounds, the medium size four pounds, and the smallest, or picnic, weight is two pounds. They are
 PACKED IN CASES OF UNIFORM OMEN
 sIONs,
 so that one has only to count the cases to understand how many cheeses the warehouse contains"
 "Would not the public be induced to consume cheese more largely if it were put up in smaller packages than cheese manufacturers in general employ?"
 There is no doubt about this. An in- dividual prefers to buy an unbroken package, but if it weigh from ten to forty pounds none but hotels and boarding-houses can do so. The family provider who buys a pound of cheese would much prefer to buy a whole cheese weighing two to ten pounds, and with larger quantity on hand it would be more freely consumed. Manufaetur- CTS stand in their own light by refusing to adopt the manufacture of small cheeses. In this establishment are 250 presses. One-half thiss number only would be required if the eurd were put into molds containing regulation factory cheeses."
 "Because you take additional pains with your product you probably get an increased price for it ?''
 s'Yes but this is
 PRINCIPALLY DUE TO THE FLAVOR OF
 THE CHEEsE2"
 'By the special way in which we cure the cheeses, and their exposure to at- mospheric influences. You will observe that there is much larger surface ex- posture in proportion to weight to six pound cheese than to twenty or forty pounder. The useful microbes of the air do great deal for us."
 "Have you any objection to explain ing your presses in full?''
 ssNot the least. To begin: We con- tract with the farmers for their milk at one cent per pound, which is trifie oyer two cents quart. The milk is received at one end of the factory where it is weighed, piped thence to vat where it is heated slightly, and then run into the curd vat, where one quart of prepared rennet is thoroughly incorporated with 800 quarts of milk. Enough annette is added to give it the requisite color. Then the curd is cut and carefully stirred. This part of the work must be done with caution, sbecause the curd is still in watery condition, and it is easy to liberate the fats and allow their es- cape in the whey. This would deprive the cheese of much of
 ITS RICH QUALITY. When the separation of curd and whey has become completed the latter is care l fully drawn off and the curd allowed to 1 drain until it is of the proper consis- tance. which can only be told after ex- 1 nerience. The curd is then salted and I nut into the molds. After being pressed in these molds, which are first lined 1 with bags and cloth made in the shape of the molds, it is removed, trimmed put into the dry nets, hung in the sstean chest and afterward hung to the ceiling , to cure, as you see above your head. Il At this juncture glanced at the wal ! overhead, which was almost hidden b 2 the maze of little cheeses, each net beinI i suspended to hook in the ceiling. Tn 2 proprietor then showed me the curing 7. room above, where are some twent 5 tons of this peculiar pineapple cheese . ARRANGED IN ROWS ON SHELVES.
 which completely filled the room frol
 floor to ceiling. The third store als / contained large quantity which wei
 not yet cured and shaped. Each chee' e hangs in it's net to dry from two to for $ months. It is then taken down, rubhs e free. from mold if any has begun to for e on it's tough skin, and then varnish' e with shellac preparation which e " cludes the air and invasions of insect is as well as microbes. To my questio ,e aHow are the flies kept away ?" Y ly host replied ''B By cleanliness onl