VERMONT DAIRYMEN'S ASSOCIATION. 39 



with a little fire-place, or you can improvise something. If you are 

 going into making cheese it will pay you to have a well equipped 

 plant, but it is not necessary to have an elaborate equipment. Fifteen 

 or twenty dollars will make a pretty good equipment for a dairy. 



Dairyman. — What would be the value of the whey for feeding pur- 

 poses? 



Professor Decker. — It is worth about half as much as skim milk. 

 In skim milk there is more or less casein, in whey the casein is 

 missing and it is worth about half as much in consequence. 



Mr. Kennedy. — Will you explain about the Camberg cheese which 

 is made in Canada and sold for forty cents per pound? 



Professor Decker. — It is a skim milk cheese. I do not think it would 

 be practicable for a farm dairy. 



Mr. Kennedy. — It is not a skim milk cheese. 



Professor Decker. — It is a soft cheese like a Limburger. 



President Aitken. — In regard to shipping the cheese, what would 

 it be shipped in, how should this cheese be shipped? 



Professor Decker. — You can ship it in any sized box you like. 

 You can have your boxes five inches deep and twenty inches wide 

 and about thirty inches long, or about thirty-six inches long. The 

 cheese may be wrapped in manila paper and then piled in side by side 

 in the boxes. You can make the boxes any size you wish, to hold 

 half a dozen cheese or one. You can put one, two or three dozen cheese 

 into a square box. You do not have to have a round box as you 

 do for some other cheese. 



Dairyman. — Whether that is a cheese that is firm enough to stand 

 packed in large quantities? 



Professor Decker. — Yes; it is a firm cheese if you keep it firm. 

 The Limburger would be very much like the Camberg. They are 

 cured in a moist atmosphere, and it is a nice, good cheese. 



Professor Hills. — I notice there are factory cheese makers here. 

 I would like to have you say a word about the central curing house 

 for factory cheese. 



Professor Decker. — I do not know why you should not enter into the 

 cheese business more in Vermont than you are doing. We have 

 been talking from the farm dairy standpoint and I believe there is a 

 large opportunity for that kind of article. At the same time a cheese 

 maker skilled in the manufacture of cheese can handle a large amount 

 of milk better than the farm dairyman. Somebody asked how much 

 time it would take in the manufacture of Camberg cheese. It would 

 take some time, as I believe a good portion of the cheese that we 

 get on the market is spoiled in the curing room after it is made. It 

 is a matter of temperature. If it goes above 75, 80 or 90 degrees the 

 flavor and texture would be spoiled, or injured 50% in the price you 

 get. By having a central curing room a number of factories could 

 send their cheese there to that central curing room. The cheese 

 would not be injured for two or three days by the higher temperature 

 and then it can be sent to the central room where the temperature 



