378 



Cheese Making. — The Aldcrney Cow. 



Vol. VII. 



Cheese Making. 



The Journal of the French Academy of Sciences, 

 contains the following communication, read by M. de 

 Komanet 



It has been frequently remarked with sur- 

 prise, by persons unacquainted with the cir- 

 cumstances, that the French, although pos- 

 sessing rich pasturage, and all the other 

 apparent means of operation, should be trib- 

 utary to Switzerland, England, and other 

 countries, for the better sorts of cheese con- 

 sumed in France. Why, it is asked, should 

 they go to England for Cheshire cheese, and 

 to Switzerland for Gruyere 1 The answer 

 is, because in France property is so divided 

 and sub-divided, that there are no dairies 

 on the extensive scale required for carrying 

 on this branch of rural manufacture with 

 success. But it will be again asked, if the 

 divisions of property are so numerous in 

 France, are they not equally, or even more 

 so, in Switzerland, and yet the cheese trade 

 is a continued source of wealth in that 

 country! This question brings us precisely 

 to the main point of M. de Romanes's paper. 

 In Switzerland, until of late years, the 

 making of Gruyere cheese was limited to a 

 few wealthy persons; for as it was necessary, 

 for the quality of the article, that the cheese 

 should be very large, and that the milk 

 should be coagulated on the day of its being 

 taken from the cow, it was only by keeping 

 a large number of cows, that the manufac- 

 ture of Gruyere cheese could be carried on. 

 The owner of one, two, or three cows, was, 

 therefore, unable to profit by the demand 

 for this particular kind of cheese in foreign 

 countries. At length, however, an ingeni- 

 ous mode of enabling the poor peasantry to 

 compete with the more wealthy, was hit 

 upon. It was proposed to establish a cheese- 

 dairy upon a joint-stock principle ; to keep 

 an account of the quantity of milk delivered 

 by each person, and to apportion the pro- 

 fits arising from the sale of the cheese, to 

 the different contributors, according to the 

 amount of their contributions. The idea 

 was carried into execution, and has become 

 general in Switzerland. M. de Roinanet 

 proposes that the plan should be tried in 

 France. It could not fail to be successful, 

 for how many peasants are there keeping 

 only one cow, who are unable to dispose of 

 the milk to advantage. In this way, a con 

 stant and regular market could be secured, 

 and the dairy-keeper, to whose care would 

 be entrusted the interests of the mass of 

 contributors, would be able to give the 

 fullest extension to the arrangements which 

 are necessary, in order to compete success- 

 fully with the wealthy agriculturist. 



For the Farmers' Cabinet. 

 The Alderney Cow. 



This little animal has long been valued 

 and sought after for family use; for which 

 her quiet disposition and her abundant sup- 

 ply of fine cream, particularly qualiiy her. 

 Several have lately been brought from Eu- 

 rope, by gentlemen, probably not aware that 

 they can be obtained at half the expense, 

 within 20 miles of Philadelphia; retaining 

 all the good qualities, and even the colour 

 of their progenitors — the two dun cows im- 

 ported by Mr. Sims, more than thirty years 

 ago. 



We have lately been told of one of these 

 in the possession of Mr. Charles Duval, of 

 Germantown, only three years old, whose 

 milk is so rich, that from every seven quarts 

 of it, one pound of butter is obtained. The 

 trials have been frequent, under the inspec- 

 tion of Mr. Duval, and the result constantly 

 the same. If, as is believed by competent 

 judges, the quality of the milk improves as 

 the cow advances in age— what may bo ex- 

 pected from her a few years hence J She 

 is not considered superior to others of the 

 same family, and had she reached German- 

 town, after a perilous voyage across the At- 

 lantic, and not after an easy journey of one 

 day from the farm on which she was bred, 

 her celebrity would be greater, perhaps, 

 than it now is. T. 



Bucks co., Pa., May 25th, 1843. 



How to make money. — The Picayune 

 thus instructs its readers, and the people 

 generally: — Let the business of every body 

 else alone, and attend to your own. Don't 

 buy what you don't want. Use every hour 

 to advantage, and study to make even lei- 

 sure hours useful. Think twice before you 

 throw away a dollar; remember you will 

 have another to make for it. Find recrea- 

 tion in looking after your business, and so, 

 your business will not be neglected in look- 

 ing 1 after recreation. Buy low, sell fair, and 

 take care of the profits. Look over your 

 books regularly, and if you find an error of 

 a cent, trace it out. Should a stroke of mis- 

 fortune come upon you in trade, retrench, 

 work harder, but never " fly the track." 

 Confront difficulties with unflinching perse- 

 verance, and they will disappear at last. 

 Though you should even fail in the strug- 

 gle, you will be honoured, but shrink from 

 the task and you will be despised. By 

 following these rules, however, you need 

 never say "fail." Pay debts promptly, and 

 so exact your dues — keep your word — take 

 the papers — Advertise. 





