THE DIVERSIFIED FARM. 



In diversified farming- by irrigation lies the salvation of agriculture 



THE AGE wants to brighten the pages of its Diversified Farm department and with 

 this object in view it requests its readers everywhere to send in photographs and pic- 

 tures of fields, orchards and farm homes; prize-taking horses, cattle, sheep or hogs. 

 Also sketches or plans of convenient and commodious barns, hen houses, corn cribs. 

 etc. Sketches of labor-saving devices, such as ditch cleaners and watering troughs. 

 A good illustration of a windmill irrigation plant is always interesting. Will you help 

 us improve the appearance of THE AGE? 



CHEESE MAKING IN UTAH. 



AS THE AGE thoroughly believes that 

 the diversified farm is the mainstay 

 of irrigated farming, we are glad to give 

 the space necessary to show what is being 

 done in this industry. There seems to be 

 no valid reason why dairying should not 

 be carried to as successful an issue under 

 irrigation, as has fruit culture. We have 

 the alfalfa in almost unlimited quantities, 

 good dairying cows, and the pure, dry at- 

 mosphere usually found in the "Arid 

 West," the natural elements of success, all 

 that is lacking is the skill and enterprise 

 of the experienced cheese maker. 



At the Columbian Exposition, Canadian 

 cheese carried off the honors, as it cap- 

 tures the trade and gold of Great Britain. 

 This latter result can be largely attribu- 

 ted to the shortsighted and dishonest pol- 

 icy of many cheese factories in the United 

 States, exporting partially skimmed and 

 filled cheese, as genuine full creams. 

 These methods have practically destroyed 

 our home and foreign markets to such an 

 extent, that today the dairy states of the 

 East are passing laws looking toward the 

 remedy of this abuse, so that' bogus cheese 

 will be sold as such, or its manufacture 

 prohibited. 



Without good milk from healthy cows, 

 thoroughly aerated, properly handled by 

 the farmer, good cheese is impossible. 



The methods followed successfully at 

 one factory in the Cache Valley, will en- 

 able THE AGE readers to form an.estiinate 



of what is needed to produce good cheese, 

 and if the conditions in their neighbor- 

 hood are favorable to similar enterprises. 

 A professor of the Agricultural College 

 thus describes their methods : When the 

 milk arrives at the factory it is run into 

 the rat and there heated to 84 or 86 de- 

 grees Fah. .thus placing it in the best con- 

 dition for the action of the rennet. With 

 the milk at the proper temperature we next 

 proceed to determine its ripeness by means 

 of the rennet test ; take 8 ounces of milk 

 from the vat, measured accurately, being 

 careful to keep it at the temperature of 

 the milk in the vat. To this add one 

 gram of standard rennet extract. Stir the 

 milk for ten seconds to thoroughly mix 

 the rennet with the milk and the length 

 of time from adding the rennet till the 

 milk thickens is called the test. The im- 

 portance of this test is that it tells us in 

 what condition the milk is at the beginning 

 of our work, and then we can modify our 

 after treatment in such a way as to pro- 

 duce an even quality in cheese. If the 

 milk is working fast or much acid is de- 

 veloping we know it at once, and by the use 

 of extra rennet and quicker work in cut- 

 ting and heating it enables us to get a 

 good cook on the curd before it is ready 

 to dip ; or if the milk is quite fresh and 

 working slow we might use a starter to 

 hasten the work and yet from our knowl- 

 edge of the condition of the milk at this 

 early stage be able to control it. The 

 rennet that we have used this winter is 



