459 



gives it a special prestige. As the leputatiou of each brand is at stake 

 uutler powerful com])etitiou, there is every motive present to secure a 

 careful adherence to the standard. Each brand is guaranteed. 



In Utica there is a more systematic arrangement, the summaries of the 

 New York trade for the previous week being shown upon a large black- 

 board, and compared with the corresponding week of the previous year. 

 These summaries include the receipts and exports of cheese, premiums 

 on gold, and foreign exchange, ocean-freights, prices, &c. A salesman, 

 at a glance, can gain an approximate idea of the course of trade. Where 

 the exports are close npon the receipts, he reasonably expects a good in- 

 quiry for his cheese, while the movement of prices can be readily calcu- 

 lated by a business-man. No class of businessmen are more shrewd 

 than cheese-dealers and producers. Each salesman writes upon the 

 board the factory he represents, and the number of boxes he lias for 

 sale, thus showing the entire quantity of cheese on the market. After 

 contracts have been made the salesman immediately sends orders to the 

 factory for the shipment of the cheese. 



0LE0MAE,a4.iiiNE CHEESE. — The manufacture of oleomargarine cheese 

 has provoked a very animated, if not acrimonious, discussion among 

 dairy-men. Three or four years ago Mr. Henry O. Freeman was making 

 butter and skim-milk cheese in Chenango County, N. Y. He made several 

 experiments with different materials to supply the specific elements that' 

 had been removed from the milk in the form of cream. He first tried 

 unmerchantable or inferior butter from the New York market, which he 

 melted and purified of its disagreeable taste and odor. This was mixed 

 with skimmed milk, and the mixture subjected to the cheese-making 

 process. The product was not unpalatable, but differed from cream- 

 cheese in being oily and soft instead of hard and tough. Mr. Freeman 

 secured a joatent for this process of making cheese from skim-milk. 



The discovery of oleomargarine suggested to Mr. Freeman another 

 material for enriching the depleted elements of skim-milk. This aroused 

 a strong feeling among the regular cheese dealers, who denounced the 

 new cheese as a filthy and noxious compound. Agricultural chemists, 

 however, after a careful analysis, have shown that the oils combined in 

 the oleomargarine are identical with those of butter, minus certain subtle 

 odor-giving elements in the latter which chemical analysis has not yet 

 beeu able to detect. In the manufacture of cheese, however, these fine 

 cream -oils, which give to butter its peculiar flavor, are mostly dissipated, 

 and hence cheese can be made of oleomargarine, of a composition so 

 nearly identical with that of cream-cheese that no appreciable difference 

 can be detected by analysis. 



An American correspondent of the English Agricultural Gazette has 

 subjected both kinds of cheese to the test of the microscope. Placing 

 in focus a thin transparent scale of the material, he found that the cream- 

 cheese was of an even, close structure, and the tiny round oil globules 

 were held closely together in the curd. In the oleomargarine cheese the 

 oil was observed in considerable masses in irregular cavities or " long 

 slots." This method will easily detect the difference between the two 

 kinds of cheese. 



About a dozen factories have already been established in this country 

 for the manufacture of oleomargarine cheese, and equipped in the best 

 style. The men engaged in the business have a considerable capital, 

 and evince a respectable share of energy and business tact. This method 

 combines butter and cheese making. The new milk is first subjected to 

 conditions which will abstract as large a proportion of cream as possible, ^ 

 which is used in making the finest grades of creamery butter. The skim- 



