Year: 1875




he sells TO those who usually purchase Of the
wholesale buyer. That his cheese is at least
fair article is evident from the fact that
bis trade is increasing, and that every sale
makes the next one easier and larger.


The object sought by Mr. Ellsworth has
been to keep his milk so sweet up to the time
it is skinned that it may be worked up into
cheese by the ordinary methods Of handling
new milk practiced at cheese factories, and
his success in this direction has been wonder.
ful, and has exceeded his most sanguine ex-
pectatious. Every dairyman knows that
milk will sometimes keep sweet several days
in cool weather, but every enc docs not be-
lieve that il can be kept sweet for an indeR-
mite length OF time, even in hot weather, if
il is kept sufficiently cool. Such, however, is
the fact, provided the milk is pure and sound
at the start. The object sought in scalding
milk in hot weather, as practicsd here, has
been to render the milk sound and free from
all tendency either to sour or taint under
temperature suitable for raising the cream.


just how scalidng affects the keeping quail
ity Of milk is subject we well not attempt
at this time to discuss. Our object in visit
ing this dairy was to obtain facts for the ben.
eft Of our readers, and if we are not mistaken
the experiments carried on here the present
season are of incalculable value to the dairy
men of New England


According to the best estimates, eight or
nine millions Of COWS are kept in the United
States for the production OF butter alone,
yielding annually fourteen hundred million
nnnnda Th;s h,Ntor oonto;ns orl,, ono 6rk
Of the solid matter Of the milk, leaving all the
casene and milk sugar to be wasted unless
it can be utilized as food for swine or other
animals. How we'll this is utilized in pork
making, those can best judge who have fat
ted hogs on milk and meal and have been
able to realize only barely enough to pay for
the meal and the first cost Of the pigs, which
is very often the case as thousands can tes-
tify.


In Mr. Ellsworth's dairy all the cream that
might run off in the whey during the cheese
making process, and probably portion be-
sides, is secured for butter-mAking. The re.
naming cream, together with the oaseine,
which in quantity is nearly twice as great as
all the butter contained in the whole milk, is
then converted into valuable food for hu-
man consumption, still leaving in the whey
an amount OF sugar equal to the caseine, and
which is valuable food for swine, if fed
while fresh and sweet, as it usually is during
the first twelve hours after it leaves the vats.
We were hardly prepared to believe that
clear, fresh whey would grow as fine hogs as
we saw in Mr. Ellsworths pens. They were
not as large of their age as We have seen fat
tened upon milk and meal, but they were in
good condition for the butcher, and we're ap-
parently happy aud contented. They are
fed about tive times per day as much as they
will eat, and the whoy is always given freshly
made and comparatively sweet. The book
had not been closed up for the season at the
time Of our visit and we could not see the
balance sheet, but Mr. Ellsworth is perfectly
satisfied that he has never received SO high a
rate for his milk as the present year. We
hope at the close of the year he will furnish
a full statement of the years doipgs for pub
lication in our columns.


The only figures we took at the time were
the following: September 20 and ~, whole
amount of milk 1850 lbs 80 cows in milk
milk skinned at IL, "a, 36, and 4S hours
on the morning of the 2Sth cream churned
and made 39A lbs saltod butter. Butter
milk and skim-mik made into three cheeses
weighing in the aggregate l25 lbs from the
press, equal to about ll9 lbs Of cured cheese.
According to the prices thus far received for
cheese, the whole product of the 1850 lbs
Of milk would be at least S33, or more than
five cents per quart. If our figures are
wrong Mr. Ellsworth will please correct.


The Vermont cheese factory companies, as
far as we learned, while on our late visit to
Addison county, return their patrons only
about 2.l5 cents per quart, or one cent per
pound for the milk delivered at the factory
twice day.


Of course there has been good deal of
expense incurred in fitting up the rooms, and
in making the various experiments required
to bring the business to its present condition,
but certainly this first years experience
would seem to indicate that American dairy
men have as yet hardly learned the a. b. ca
Of the best methods Of economizlng the pro.
ducts of the dairy COW.