CATTLE AND THE DAIRY 



ments in producing a similar cheese. With appliances 

 of his own invention he commenced the manufacture of 

 pineapple cheese in 1809, and it was continued from 

 father to son on the same spot for nearly one hundred 

 years. The pineapple cheese industry has now gone 

 from Litchfield County but is still carried on in New 

 York State by members of the Norton family. 



The method of manufacture in brief is as follows: 

 The milk is heated and rennet added; the curd is put in 

 small hoops and the hoops are put into a frame thirty 

 to forty feet long and are lightly pressed by end pres- 

 sure. When pressed and still mellow they are given 

 their peculiar shape by the curd being put in a small net 

 and hung up. The net gives both the shape and the 

 pineapple markings. After being thoroughly dried 

 they are covered with a peculiar varnish which renders 

 them impervious to the air and insures their keeping in 

 any climate. 



The manufacture of cheese was by no means confined 

 to Goshen, although it stands as pioneer in that espe- 

 cial branch of farming. In 1839 Winchester reports to 

 the Secretary of State 285,000 pounds of cheese, Bark- 

 hamsted 70,000, and Norfolk 283,735. The trans- 

 portation of so bulky a product from the hill towns was 

 quite a problem and for years could be solved only by 

 team cartage. A report has come to me of a man, now 

 deceased, who, in his youth, drove a mule team from 



[79] 



