Morgan County Democrat. (McConnelsville, Ohio) 1886-1943, 1941-06-19

made, as was usual in his time, OF
the stomach of calf but had neg
lected to make certain that it was
thoroughly dried
1t still retained particles of di-
gestive juices. These, a complex
mixture of engines, known today as
rennet, acted on the milk and caus-
ed it to curd, the first step in the di-
| gestion of milk. The casein, pro-
tein compound in milk, coagulated
and the milk became a thick curd
and thin, watery whey. Kanana
and his neighbors found the curd
was not only pleasant to the taste
but also most nourishing. They
found, too, by experiment and the
perfection of other methods, that
they could remove still more whey
from the curd and produce a cheese
which was ideal sustenance for a
long journey or for the storage" of
the nutriment of milk. 1t was also
a Favorable food in its own right.
The story is plausible but if the
! legend presents the details truly the
events happened thousands of years
ago because cheese, and its near rel
pared food The ancient Greeks,
the ancient Hebrews, and the Ro-
mans highly esteemed cheese
During Rome's Golden Age the Ro-
mans imported cheese from Switz-
erland, although what we now know
as Swiss cheese didn't appear until
about four centuries ago.
Perhaps we should tell you of
some of the tools used here: Scoop
shovels. fve-prong forks, and rakes;
they are as clean as your table
ware. They are used to mix, scoop,
rake and shovel the curd. We find
that there is much of the work that
while everyone is willing and anX-
ious to explain is hard to write-as
the pressing-but we will tell you
the press we examined had 78 horns
which they tell me will average 121a
pounds. In each tank is a mixer or
stirrer that hangs from a track. 1t
is nearly as wide as the vat. 1t
moves around and at the same time
moves from one end of the vat to
the other-back and forth. Mr..
Tharp tells us what we have been
trying to describe is the agitatOr-
anyway it churns the milk until the
water or whey is separated from the
curd, or vice versa. We told you
after our other visit of seeing the
80 pound cheese. We find they
make them from five to 81 pounds.
While the boys tell us how cheese
is made-or rather what they put
into it we feel we do not need TO
tell you-or even remember, as we
En 10
would even come close to the kind
made here. Now after six years of
successful and honest operation, the
Bremen plant is to be enlarged. The
land has been surveyed and con-
struction will start the coming fall,
following the busy season. Grass
makes milk-milk makes the busy
season; makes more dollars for you,
the employees and the company.
We had been wondering if the en-
ployes ate cheese. We watched un-
til we found they did, which to us is
a mighty good advertisement for
their product. The cheese is sold
through the Pickerington office, at
wholesale. The cheese is sent by
truck to the Pickerington office and |
sent out from there. We learn a |
truck will be here in the morning to
get load; we will tell you how
much is a load. We find the load Is |
about 13 tons. We find at the Bre-
men plant they have II employees,
all men except the office girl Prac-
tically all of them have been with |
the company since the plant started |
all trained. Mr.. Tharp informs |
us they are Of the highest type of |
manhood. We notice each one
knows his job. No loud talk. II |
there is boss, he wasn't bossy
Everyone was working except the |
scribe.
We find that they received 10000
to 100000 pounds of milk today |
Something over 5000 gallons. Aft
er trip to Lancaster-supper, bed |
and breakfast as the guest of Mr.. |
Tharp, we are back at the desk-but |
let US stop here to tell you that sup
per, bed and breakfast were of the |
finest. Yes, we had good apple pie |
with cheese.