DAIRY FARMING DAIRYING. 833 



The author advocates the manufacture of small cheeses and of various 

 kinds of fancy cheese, which he believes would tend to increase the con- 

 sumption of cheese. 



With reference to the necessity for improvement of domestic trade 

 and the export of American cheese, the nnthor says: 



"8ucb impiovenieiit seems to depeud mainly Mi)()n two conditions: First, (inalitv; 

 a hi.ulHn- staudartl uiust be set lor our cheese and streuuons etil'orts made to indnce 

 all makers to attain to it, thus raising the average quality and securing reputation. 

 Second, prevention of Irand; effective measures are necessary to restore confidence, 

 so that all buyers may get with certainty what tbej- want and pay for. 



"All interests centering in cheese production demand superiority of (juaJity and 

 ecouomy in production. Factory managers and cheese makers neeil to have the les- 

 son impressed upon them that in honest markets the best goods are. the easiest sold 

 and the nu)st profitable. They must be constantly on the watch for improvements 

 and economies in manufacture. The wants of special markets and the fancies of 

 buyers must be studied and sai isfied. The British market, still our largest customer, 

 continues to want a large cheese, rich, well cured, ; nd firm in texture. The demand 

 of the home market is not so fixed, but the general preference is for a smaller cheese, 

 comparatively new, mild and rich, of medium texture and color. Following the ex- 

 ample of Canada, the leading cheese-making States may well employ expert itinerant 

 instructors to work at farmers' institutes, at dairy conferences, and in the factories 

 themselves. This has already been done in New York with satisfactory results. 

 The dairy schools established in several States are doing excellent work, and the in- 

 fluence of their graduates is showing itself in the dairy community at large. To 

 these schools especially is due the credit of demonstrating the fallacj- of the old idea, 

 responsible for so much unfortunate skimming, that considerable butter fat was nec- 

 essarily lost in the process of making cheese. Instead, the principle has been estab- 

 lished that no milk is too good for good cheese, none too rich for rich cheese. . . . 



"All forms of cheese, full cream, skimmed, and filled, should be so made or 

 marked as to insure their identity all the way from place of manufacture to the 

 consumer of the smallest fraction. Methods of accomplishing this can not be deter- 

 mined without the fullest consideratien of the subject. But certain points are plain. 

 The branding and marking of packages and wrappings is not enough. Distinguish- 

 ing marks should be placed upon the cheese itself. And far better than a 8im])le 

 stencil and easily obliterated bandage mark would be a sunken brand pressed into 

 the top and bottom of every cheese, so that some of it would remain visible and 

 serve for identification to the last pound of a cut cheese. This practical and effective 

 method of marking is of Danish origin, ha.vingbeen successfully used there for 

 years." 



In connection with this branding it is suggested that the approxinuite 

 fat content of the milk from which the cheese was made should also be 

 indicated. 



"Such a system of branding pure, whole-milk (or ' full-cream") cheese would be 

 simple and practicable, and would result in grading the cheese product in such a way 

 as to show at once its relative merits, proi)er making and curing being assumed. 

 The grade bran<l should give by a single numeral the nearest whole number indicat- 

 ing the percentage of fat in the milk of the cheese vat, and this fact and gr.ide 

 should be guaranteed by the maker. The nuirgiu of one-half per cent variaticm, or 

 a range of 1 per cent of fat, would be entirely safe for the manufacturer and dose 

 enough for the merchant and consumer. For full-cream cheese there would be liut 3 

 grades — 3, 4, and 5— giving a range of 2i to oi per cent of fat, wliicli is all that is 

 ever found in largo quantities of juire milk. 



"Such a system of branding and grading being adopted, there ciMibl lie no ol)jec- 

 tion to extending it to skims and part skims, adding 3 nuire grades— (). 1, and L'." 



