CATTLK AND IIIi: DAIRY 



The presses were usually ot the lever type and the 

 weight at the end of the lever varied with the si/.e of 

 the cheese. I he hoop of wood was placet! on the 

 grooved board, then Hlled with curd, the "runner" put 

 on top, then the board, hoop, and cheese were slipped 

 under the press. I'he cheese remained in press from 

 twenty-four to forty-eight hours. Alter coming from the 

 press it was oiled all over with melted butter, a cheese- 

 cloth band put around it and folded neatly on the cheese- 

 cloth at the top and the bottom. The cheese was then 

 ready to set away to ripen in a cool, dark room — but it 

 must be "turned" every day and rubbeii with melted 

 butter — a considerable task when the cheeses were 

 many and weighed, as they often tliil, from twenty-live 

 to thirty pounds. 



One of the earliest ventures in the marketing of 

 cheese was made from Goshen — that hill town which 

 afterwards became so noted for the amount and quality 

 of its cheese. In the fall of the year 1792 Alexander 

 Norton, being sent south on account of his health, pur- 

 chased, to sell again in the southern markets, several 

 thousand pounds of cheese. Ihe \ enture was so suc- 

 cessful that he continued in the business. Ihe matter 

 of suitable packages for the cheese gave considerable 

 trouble. Up to this time, there being only a small local 

 market, no package had been required. At first he used 

 sets of shelves, but these not being satisfactory, he had 



