Republican news item. [volume] (Laport, Pa.) 1896-19??, 1902-02-27

served ensilage of corn or clover will
agree with the writer that it is most
wholesome winter feed. There is no
subject on the farm which is so little
understood as preserving good ensll-
age. and meanwhile We have farmers
feeding spoilt. rotten stuff to re.el-
lious animals, or refusing to attempt
to make any at all If they cannot
make good sweet, wholesome ensil-
age, it is better that they belong to
the latter class.-Charles Loring, in
American Cultivator.
Profitable Way of Marketing Cheese.
Great pains should be taken to give
the cheese the best possible appear
ance. Uniformity in size should be
cultivated. To secure this, perhaps the
best way is to weigh the curd before
putting it into the press. Much care
should be taken in banIaging the
cheese The baniages should be
placed neatly and straight, and seams
and pleats avoided. The cheese should
be turned in the morning in the press
to assure yourself that they are prop
erly bandaged, always using hot wa
ter. Care should be exercised at all
times to avoid specks, spots and fin
ger marks upon the cheese. They
should be taken from the press and
put on clean shelves, in we'll ven
tilated curing room. Adopt a uniform
ana handy marking system, noting
date of make, and distinguishing the
make of each vat where more than
one vat is used. Always leave the
date on the outside as you turn your
cheese in the morning to avoid un.
necessary boring and waste of time
for the buyer.
When boxing your cheese give good
weight If the Wisconsin cheesemak-
ers would adopt the method which
they have in Canada where in all
cases the factory selling green cheese
or cheese only 10 to Is days old is
obliged to give full half pound over
the exact weight, great deal of
trouble would be prevented in these
days of sharp competition among the
buyers. Buyers will not lose on the
weight, and cheese weighed when
only 10 OF Is days old will easily
shrink half pound before arriving
at their destination. Cheese should
not be boxed over 20 hours before
shipping.
Care should be exercised also in de-
livering the cheese to the station.
Patrons will often complain of a cut,
when it was occasioned by nothing
else than their own negligence in
hauling. The wagons should be bed
Ged we'll with clean dry straw. The
boxes should be loaded so as to set
fiat and not on the edge. At all sea-
sons they should be covered with
canvas to protect them from the heat,
rain, mud. and dust.
The manner of paying for cheese is
a question attracting considerable at
tention just now. In my mind it is
question deserving much thought and
discussion. 1t does not seem to be
very we'll decided as yet, among
cheese men, as to which Is the best
mode of payment. Three modes pre-
sent themselves: the bill of lading,
cash payment at the depot and re-
mittance. Each Of these has advan-
tages and disadvantages. The ques-
ton is which is the best? | find a
great objection to paying at the depot
is this: That the purchasers would be
put to a great deal more expense
and this expense would ultimately
come out of the seller. They could
not afford to pay as much if they
were thus put to extra expense in
handling. This argument is not SEN
tinent, but appeals to the pocket-book
and is, therefore, good. Furthermore
it is subject to the same inconveni-
ence of shortages in weight as is ex-
pcrienced by the bill of lading meth
Cd By all odds, the remittance meth
cd is the most satisfactory.-C. e.
Knickerbocker, in American Agricul-
turist.