New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1900-10-21

Of goods there are two In Orange County. three
In ChenangO, one in Jefferson, one In Wyoming
and combination OF dozen in OtsegO County.
The largest OF these is the one in jefferson COUn-
ty, where 100000 pounds year is made.
The varieties made are Neuchatel cream. Brie,
D'Isigny, Hand Munster. Kummel Liederkranz
Kappel. Camembert. English dairy, StiIton and
pineapple. In addition. there is a considerable
number of establishments IN Northern Oneida,
Lewis Jefferson and Erie counties that are de-
voted to the production Of Swiss and Limburger
cheese. The Swiss cheese is only a fair imita-
ton Of the real Sweitzer, and sells at only halt
the price Of that But the Limburger. being
somewhat miIder product than its foreign OriS5-
nal. suits the taste of American Germans better,
and has almost wholly driven out the imported
article. The make OF Neuchatel and cream
eheeses Is largely in excess OF the ether fancy
varieties, most Of which require long the
to cure properly. This does not suit the inpa-
tience Of the American dairyman who wants his
money as as he can get it. But Neuchat5
and cream. being soft cheeses. necessarily hare
to be put on the market within a few days or
their production, and hence bring In quick r.
turns.
HOW THE PRODUCT IS MARKETED.
For the purpose Of marketing this large prod
uct Of the dairy. the great bulk Of which is pro-
duced between April 10 and November 10. dairy
boards Of trade have been established in al Of
the chief producing centres The largest uf
these are I Utica, Little Falls and Watertow1.
in Central New-York, and at Cuba, Chautau4ua
and Cattaraugus, in the western part Of he
State At these points buyers and sa.esraen OF
factories come together once a week from tha
surrounding territory. and weeks cheese prod
uct, which is usually the make Of the third week
rrpy vic IS her sold T.
of buyers TO drive through the country in course
of the week and inspect the cheese that was to
be disposed of on the following sales day At
present. however the stock is purchased almost
entirely on a guarantee Of quality. When Il
reaches the city market an official inspector ex-
amines it. both Is 10 quality and weight and
his decision is accepted by both parties to
the transaction Thus the labor Of the buyer
is much lessened and the responsibility IS
fixed.
THE MANUFACTURE STILL PROFITABLE
The dairy business is so much more diversified
than it was twenty years ago and milk is used
In so many more ways that it is natural that an
industry like cheesemaking. which depends so
largely on a foreign market for success should
diminish, while other branches. like the manu-
facture of condensed milk and the production OF
pure milk for the cities. should increase But
the experience or me last two seasons shows
that cheesemaking can still be a profitable bush
ness for large number Of dairymen, especially
when times are good in Great Britain. as wen
as at home so that the people at large can ar
ford to buy cheese. With COWS that viii weld
1000 TO 5000 pounds of milk annually. and with
an average price of 50 cents for one hundred
pounds of milk received for cheese. which was
its value at the Utica Board Of Trade last year,
after taking out the cost Of manufacture there
are few branches of agriculture that VIII give
better returns to the farmer. Few new factories
have been built of late years. but the old oneI
are nearly all in operation. and they have "a
reason to complain of the results Of the last two
seasons