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1863. 



THE ILLINOIS FARMER. 



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The Grades of Cheese. 



We tkink the names by which the various grades 

 of cheese is known in the Chicago market, is one 

 of the greatest humbugs of the day. To show 

 how it is esteemed in market, we clip from the 

 price current of a Cliicago daily : 



Cheese — Dull, Hamburg ll@ll^c.; Western 

 Reserve 10@10^c.; Illinois 8@9c. 



By the above, the unsophisticated reader would 

 be led to suppose that Hamburg cheese is made in 

 Hamburg, Western Reserve in Western Reserve, 

 and Illinois in Hlinois. This is all bosh, Hamburg 

 is simply No. 1, Western Reserve ]S'o. 2, and Hli- 

 nois No. 3. Now we come to a point in which our 

 Sticj pride revolts and one that it is time to have 

 corrected, and that is to grade Illinois cheese the 

 lowest in the scale, Western Reserve the second, 

 and Hamburg, which is a mere myth, the highest. 

 Hamburg is a township of that name in Erie coun- 

 ty, N. Y., and the cheese made there and sent to 

 the Buffalo market is the well known Herkimer 

 county brand. Western Reserve and Illinois 

 cheese are made in the same kind of vats, after 

 the same formulous and only differ according to 

 the skill of the makers. In making cheese, scarce- 

 ly two persons persue the same plan, though 

 their cheese may be very similar. The great se- 

 cret of rich cheese is dependent on the skill by 

 which the cream of the night's milking is incor- 

 porated in the curd, so that it does not whey off 

 or press out. 



HAMBURG CHEESE, 



As sold in Chicago, being No. 1 cheese, is made 

 in Illinois and Ohio, a large part of which is from 

 that part known as the Western Reserve, of course 

 none comes from Hamburg and but little from 

 Western New York. 



Under the quotations in the Chicago papers, 111- 

 nois cheese is rated No. 3, and purchased at cor- 

 responding prices where it can be done, but when 

 sold it is put into boxes and marked, if No. 1, 

 Hamburg, if No. 2, Western Reserve, and nine 

 times out of ten you can get no Illinois or No. 3 

 cheese of a Chicago dealer, he is "just out," hav- 

 ing, of course, just sent off the last under the 

 above names. This is not only a fraud on our 

 cheese makers, but a base swindle on the good 

 name of our State; It is advertised to the world 

 that either our cheese makers are incompetent 

 or that the cows and pasturage are not adapted to 

 the making of first rate cheese, when nothing is 



further from the truth. The fact is, that a large 

 proportion of our Hlinois is sold by dealers under 

 the name of Hamburg tbaa that from Ohio, not 

 but that they make good cheese in Ohioj but that 

 the very best Ohio daries are sent East. We know 

 whole Illinois dairies that are sold for Hamburg 

 and whose owners get the corresponding prices, — 

 they have had their eye teeth cut, and know what 

 they are about. It is natural for every person to 

 think that he is getting a better price than hia 

 neighbor, and several of our large dairymen think 

 themselves the lucky one, but they will some day 

 wake up to the fact that they have been slightly 

 sold. 



This keeping down the credit of Illinois cheese 

 will soon be played out, and the dealers who have 

 played what they call a clever trick, will be 

 ashamed of themselves. 



The true way to grade cheese is by number des- 

 ignating the quality, without regard to where it ia 

 made. We trust the commercial reporters of the 

 Chicago press will no longer present the good 

 name of the State to be traduced in this way. If 

 any of them wish the names of dairies and deal. 

 ers alluded to, they can have them. 



We have thought seriously of publishing a list 

 of names, and may yet do se. 



Threshers and Cleaners. 



In our advertising department will be found 

 the card of the Empire Agricultural Works, New 

 York. 



From testimonials on our table, we have no hea- 

 itation to commend the machine of the Messrs. 

 Hardee as among the most valuable in themarket. 

 We have used the railway horse power for several 

 years, and for all small farms, say of three hundred 

 acres, esteem it the most valuable. With a patent^ 

 break, the danger of injury by the band running 

 off is oyerceme, and the trouble of watching the 

 team is dispensed with. A railway horse power, 

 thresher, wood saw and clover header are val- 

 uable on ail small grain farms. The horse power 

 is adapted to various uses, such as grinding apples 

 for cider, ginning cotton, cleaning broom corn of 

 seed, grinding corn, and numerous other uses, 

 when the proper machines are attached to it. 



— "My dearest Maria," wrote a recently-mar- 

 ried husband to his wife. She wrote back, 

 "Dearest, let me correct either your grammar 

 or your morals. You address me, "My dearest 

 Maria." Am I to suppose you have other dear 

 Marias?" 



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