The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1905-12-19

klCE ONE CEN IL.
ion was assigned the duty OF assisting in
the administration Of the act OF Congress
approved May o. 1902, which authorized
the Secretary of Agriculture to provide
for inspecting the materials, factories
and processes employed in the manufac-
trre Of renovated butter. the object be-,
ing to insure sound and wholesome pro-
duct and to see that renovated butter
was labeled and marketed as such. This
inspection work was assigned to nine in
spectors located in commercial centres.
The results have been very satisfactory.
The character of the product of renovat-
ed butter factories has been improved,
and its price has become steadier; tine
total product Of such factories has in
creased from "a SOC, 900 pounds in 19c22
to 60,000,0O0 in 1904-5; and the law has
not proven in any way detrimental to ths
makers of country butter, whose product
forms the bulk Of the stock worked up in
such factories. In 1904 the inspectors
of the dairy division reported inspections
Of seyenty-six factories, and visited the
markets in 2T4 cities located in forty
four States and Territories, to inyesti-
gate and correct the conditions under
which the renovated product was mar
keted All renovated butter exported is
inspected and certified by the dairy in-
spectors.
Cold Curing of Cheese--In 1902-S ex-
periments were carried on in cooperation
with the State experiment stations Of
New York and Wisconsin in the cold
curing of cheese. In these experiments
about FIVE and one-half tons of cheese
We're used, including all types Of Ameri-
can cheese. Cheeses were cured al three
temperatures, 40 degrees, 30 degrees aud
go degrees f. The commercial quality
of the cured cheese was rested by a jury
of experts. The advantage of curing at
low temperature was established More
recently an important experiment has
been made in the cold storing of cheese.
and the results We're quite similar to
those secured in the co,d-curing expefi-
ment.
Experiment With Soft Coal--An in
teresting experiment now in progress in
cooperation with the agricultural experi-
ment station at Storrs, Conn, relates to
the manufacture in this country of soft
cheese of the Brie and Camembert types,
so largely made in western Europe.
About 100000 pounds of this kind Of
cheese are imported into this country an
nually. The object Of this experiment
is to ascertain the principles involved in
the manufacture and to instruct the
American farmers in the art, so that
9hey can make these cheeses on their own
farms
Realizing that the dairyman's success
is so largely dependent on the character
of his herd, the Dairy Division has giy-
en- much attention to dairy cattle and
has issued several publications on tAe
subject The object has been toimprove
the dairy stock of the country, and two
lines of effort promising the largest meas
ure of improvement have been kept con-
tinually before those engaged in the in
dustry-(D the increase of pure-bred
stock of recognized dairy breeds, and (2)
selection and breeding to secure COWS of
dairy type,
Studies of Dairying-R Representatives
of the division have gone into various
sections of the country to study eondit-
ions as they exist and to report upon the
actual development of dairy industries.
Such work has resulted in the issue of
several publications.
Dairy Statistics-This subject has re-
eeived continued attention. Recently
compilation of the principal statistics re-
lating to the dairy industry in the Uni
ted States was made and published. with
maps and diagrams.
Dairy Laws and Assoeiations-A COM
pilation of the laws of States and Terri
tories relating to dairying. inspection.
and adulteration of dairy products, ETC.,
has been prepared and published. Cir
culars have also been issued annually.
giving list of the officials and associa-
tons relating to dairying in the United
States and Canada.