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WASTE IN CHEESE MAKING, AND HOW 
AVOIDED. 
The waste in cheese making is sometimes 
very large. Any one looking over the re¬ 
turns from factories for several years past, 
will observe that the quantity of milk re¬ 
quired to make a pound of cheese va ries with 
different makers from to 10 1 1 pounds, 
and as much as 11 pounds and upward arc 
required to make 1 pound of cheese. Prob¬ 
ably, in some instances, the difference may 
be accounted for in the cows, their feed and 
management, or the negligent manner in 
which the milk is delivered at the factory. 
Of course, no factoryman can be expected to 
make as much cheese from imperfect milk— 
milk nearly sour when it arrives at the fac¬ 
tory, or so charged with decomposition, pu¬ 
trid, or otherwise out of order —as he could 
from milk perfectly sweet and sound. 
The reports from factories are only general 
in character ; they do not enumerate the 
faults of the milk from day to day, and iu 
most instances no record is kept, at the fac¬ 
tory of the daily condition of the milk or its 
defect in working—whether the faults may 
be fairly attributed to patrons or to careless¬ 
ness and mismanagement on the part of the 
factory operatives. It would not he fair, 
therefore, to charge loss in all instances to 
the manufacturer, though in many cases 
grave faults may be, without doubt, laid at 
his door. We refer now, more particularly, 
to the manner in wliicli the curds arc han¬ 
dled after cutting and during the scalding 
process. 
It was an old adage before the factory sys¬ 
tem was inaugurated, that “it takes a lazy 
person to make good cheese.” The fact is, 
cheese making requires patience and a wil¬ 
lingness on the part of its operatives to let 
the curds do a good deal of their own work. 
Rough handling and violent stirring, as are 
practiced by many, especially when tho curds 
are tender, will as effectually work off the 
butter as when the cream is removed from 
the milk with the skimmer. Buyers often 
complain of this “loss of meat,” and the 
thick layer of cream upon tho whey vats is 
pretty good evidence that the curds have 
been improperly handled, Then there is 
more or less loss in attempting to work in 
tho cream that rises on the milk during the 
night. Where an agitator is used, this diffi¬ 
culty is for the most part obviated, since the 
gentle agitation of the milk during the night, 
prevents the cream from aeounmlatiiig on 
the surface ; but there are a large number of 
factories where the agitator is not used, and 
where the lack of flowing water will not 
allow its introduction. In such cases, there 
wall always be more or less loss, in accord¬ 
ance with the manner iu which tho milk and 
cream arc handled. 
At the last meeting of the American Dairy¬ 
men’s Association, Mr. Good enough of St. 
Lawrence Co., gave his method of “working 
back the cream,” together with his general 
management of the curds, in which remarka¬ 
bly good results were obtained, and his state 
ments and statistics elicited a deep interest, 
in tile convention. Recently, he has address¬ 
ed a letter to the Secretary of the Associa¬ 
tion, giving his process of cheese making 
somewhat in detail, and the letter is printed 
in the Annual Report, just now come to hand. 
We have no space in this connection to give 
the letter entire, but shall present briefly 
some of the leading features of his process. 
The evening's milk is cooled by dipping 
and floating ice in a tin tub holding about 
four pails, until the temperature of the mass 
is down to 70' ; running water is allowed to 
pass through the water vat under tho milk 
all night during hot weather ; in cool weather 
the water is shut off, as the design is, iu 
either case, to cool tho milk down to 65° ; 
and when this temperature is reached, it is 
preferred that the milk should stand still, as 
Mr. G. believed that agitation tends to sepa¬ 
rate the butter from the caseine aud thereby 
cause waste. Under this treatment, the 
cream in the morning is limpid and light, but 
should not be stirred until the morning’s 
milk arrives in sufficient quantity to enable 
the maid to skim at the same time that the 
new millc is running in the vat. Then the 
cream should be removed with the dipper 
and passed through tho strainer with the 
new milk, while the temperature of that in 
the vat is at 70% and with the heat turned on 
to secure this point, if -necessary, gradually 
raising the heat to 82°. 
At this point, he says, if due care has been 
taken and the milk in the vat sufficiently 
stirred to secure an even temperature, there 
will be no more appearance of cream than 
on new milk, nor will it separate any more 
readily. The rennet is now added, and there 
should be evidence of coagulation within 
twenty minutes. Tho mass may be occa¬ 
sionally agitated up to this time, but after 
coagulation has commenced, agitation should 
not be continued, as it tends to produce a 
soft curd. 
The slight agitation of the surface of the 
milk keeps the cream incorporated with the 
milk until the action of the rennet is suffi¬ 
cient to retain it, and tins is an important 
point in avoiding waste. In about 50 or 00 
minutes, when tho curd is ready to cut, the 
horizontal knife is used, then the perpciulicu- 
lar knife, cutting the mass into cubes ; it is 
now left at rest for S to ID minutes, when 
the curds are carefully turned up with the 
hands, and the knife in a skillful hand com¬ 
mences its work. This is an important point 
where there is much danger of waste, and 
care should be taken never to out fast 
enough, or stir hard enough, to whiten the 
whey. It should take at least 15 minutes to 
cut a vat sufficiently flue, and about two 
hours—more or less, as tho milk works fast 
or slow_to raise the heat to 08% The heat 
is then turned off and the curd allowed to 
re 3 t, turning it up once in half or three- 
fourths of an hour, until tho acid is sufficient 
ly developed ; the whey is now drawn, and 
cold water passed under the vat. to cool the 
mass below DO", when the curd Is dipped to 
the sink. 11 is salted at tho rate of 2J 4 pounds 
salt in ccxil weather, and 2% pounds in hot 
weather to 1,000 pounds of milk. 
Mr. Goodenougu claims that under this 
process the cream of the milk is nearly all 
retained in tho curds, that loss from waste is 
reduced to the minimum point, and that, a 
very flue quality of cheese is the. result. The 
report, from Mr. Goomcxoimu’s factory foi¬ 
ls;*} shows that only « 87-100 pounds of nlllk 
were, required for a pound of cured choose, 
and tho cheese was sold at a price averaging 
$13.4'! per 100 pounds. Those averages are 
comparatively large, and speak well for his 
process of manufacture. 
--- 
THE MILK OF JERSEY COWS FOR] 
CHEESE MAKING. 
A correspondent makes the following in¬ 
quiries “ Is not cheese improved in flavor 
and quality in proportion to the richness of 
lho milk ? And cannot much better cheese 
be made from the milk of Jersey cows than 
from that of any Other breod 1 Tf this bo so, 
would it, not be advisable for one who con 
templates going into cheese-dairying to have 
his herd made up of Jerseys, or Jersey 
grades i” 
The proposition, “ the richer the milk the 
better the cheese,” is not correct, when car 
ried beyond certain limits. A due propor¬ 
tion of cream is needed in tho milk in order 
bo make a line quality of cheese. Increas¬ 
ing the quantity of cream or butter, of course, 
will increase the fatness of the cheese ; but 
It does not follow that the cheese will he of 
better flavor or more palatable, any more 
than that the cook crui improve the flavor 
and palatableness of biscuit or other articles 
of cooking by adding a superabundance of 
lard and butter. We have a standard of ex¬ 
cellence in cheese. It must, be mellow, and 
of a clean, sweet, nutty flavor. Such a cheese, 
with proper manufacture and curing, can be 
produced from good average milk, whether 
it comes from Short-Horns, Ayrshire*, or 
their grades, or from tho common cows of 
the country. We do not believe the produc¬ 
tion of line cheese depends so much upon the 
breed of cows as upon the manner of obtain¬ 
ing tho milk, its treatment, the manufacture 
of the cheese and its process of curing, What 
we deem part icularly important is, that the 
solid, or at least, will stand a higher temper¬ 
ature without melting than butter from most 
other breeds. These qualities have distin¬ 
guished the Jersey as among the best breeds 
for butter dairymen, especially where soil 
and climate are favorable. Yet there are 
those who object to the taste of Jersey but¬ 
ter as lacking in flavor mid aroma, and ac¬ 
cording fo Charles L. Flint, Secretary of 
the Massachusetts Board of Agriculture, this 
is a serious defect complained of among con¬ 
sumers in Boston. 
For cheese making we do not think the 
Jerseys would prove ns profitable as some 
other breeds of cows. They yield a much 
less quantity of milk titan t he Dutch or the 
Ayrshire, or milking strains of the Short,- 
Horn family. The Jersey has not so good a 
constitution as the Ayrshire. What the 
cheese dairyman needs most is a breed of 
animals that will yield a large quantity of 
milk of average good quality. With the but¬ 
ter dairyman, quantity is not of so much 
importance aa quality or richness in butter, 
and lienee the Jersey may be said to give 
good satisfaction generally, among butter 
dairymen, while for cheese making other 
breeds have taken the preference. 
It is a good jilan, however, for the cheese 
lairyman to have two or three Jerseys in his 
herd, in order to give color and quality to the 
milk. This plan is adopted by the cheese 
dairymen of Somersetshire, England, where 
tho finest Cheddar cheese is made, and with 
the best results. 
In tho manufacture of Stilton choose, where 
xn extra quantity of cream is used and an 
extra price obtained J'or the cheese, it might 
possibly pay to use the milk from Jersey 
cows. But for other kinds of cheese, like 
those made at our factories, a small quantity 
of very rich milk is too vuluablo to bo used 
in lids way. Butter usually commands a 
price double and often treble that of cheese, 
hence the olieese dairyman would not ho 
likely to be fully remunerated for the extra 
richness of his jersey milk when made into 
cheese. 
We do not remember to have seen any 
statements concerning tho quality of cheese 
made from the milk of Jersey cows; nor 
have wo had opportunity to make a compar¬ 
ative test of such choose. If any of our read 
ers have had experience in tho manufacture 
of Jersey milk for cheese making, and can 
give us information ns to tho quality and 
flavor of the prodqct, together with tho 
quantity of milk required for a pound of 
cheese, we shall bo glad t o print the same for 
the benefit of our correspondent and others 
who may bo interested in this question, 
-♦-*-♦--— 
BUTTER CHURNING MADE EASY. 
wife than the saving of this incessant manip¬ 
ulation of milk, to make it ready for the 
churn. The washing and wiping, scalding 
aud sunning of milk pans, the skimming of 
milk all of which steal so much time. Then 
the butter which would result 1 A product 
delicious and sweet enough for t he gods ! 
Not butter from cream which in its best es¬ 
tate must have stood long enough to sour, 
and often goes over to the region of mold be¬ 
fore the busy housekeeper gets to it—but 
sweet milk butter ! Ijsigh Lake. 
Horseman. 
YOUNG STALLION INJURED. 
G, F. Leonard has a young stallion, three, 
years old, who stepped on a triangular piece 
of timber, about twelve mouths ago, with 
his left-hind foot, rolled over and sprained 
One of the joints between the pastern joint, 
and coffin hone ; and it. is at the articulation 
of the pastern (o« suffraginu'm) and coronet 
bone (os corona) or at* that of the coronet 
bone and coffin bone. 
In training for the trot, after hard exer¬ 
cise the joint above-mentioned uin be seen 
to slip and gives rise to a dull sound, similar 
to that occasioned by the re-adjusting of a 
dislocated joint, but not so loud. What is 
the remedy? It seems to produce no 
In /it, fever or perceptible lameness.—G. H. 
Leonard. 
We cannot advise our correspondent. If 
any of our readers can, we shall be glad to 
give space to the answer. If the horse were 
ours, wo should employ some thoroughly' 
competent veterinary surgeon to make an 
examination. 
MARE WITH RONE SPAVIN. 
I have a mare which has a bone spavin on 
her leg. Home tell me to use t he Oil of Spike 
fi nd it will kill it. Others tell me t.o use this, 
that and the other thing and it will take it 
off. One man told me to let it alone and she 
would soon get over her tameness, and it 
would not be us large as though I went, to 
doctoring it, unless 1 put on some stuff that 
would take It all out; and that would cause 
it to be sore for three or fi/ur months. He 
also said that, film was wort h just as many 
dollars with it on her us with it off. Now 
what is your opinion about it i J. Fuller. 
OUR opinion is that the animal is not worth 
as much wilh'the spavin as without it, be¬ 
cause she would not sell for as much ; and 
any animal or thing is worth only what it 
will bring. We regard bone spavin utterly 
incurable, though the lameness may be 
removed. 
---- 
NOTES FOR HORSEMEN. 
animals be healthy ; that they be well cared 
for and have good food and good water in 
abundance ; then, if they are milked in a 
cleanly manner, and fill the subsequent ope¬ 
rations in the management of the milk and 
cheese be conducted properly and after the 
best processes, a fine product Will be the re¬ 
sult, even though the milk come from the 
common cows of the country. 
We have never heard tho question raised 
that the flavor and goodness of cheese could 
be improved by, or was at all dependent 
upon any particular breed of cows, though 
for butter making much has been said and 
written on the subject and strong claims are 
made for certain breeds. Thus, for instance, 
some assert that the most delicately flavored 
butter—that which is richest in aroma—is 
produced from tho Breton cows. The Jersey 
is a noted butter cow, and many claim that 
no breed will yield so fine a quality of butter 
as it. The milk of the Jersey is very rich in 
butter, it has a deep yellow color, and the 
texture of the butter appears to be more 
Strain the milk shallow ; the more sur¬ 
face the more cream, hence large pans are 
best. Keep it in a room free from jars ; do 
not churn in the room ; keep it at an even 
temperature ; it must have light and air ; it 
is much like the rest of us, and spoils for want 
of good pure air ; but it is averse to draughts. 
Watch it. if you want, good, sweet butter, and 
skim just when the milk is thoroughly thick, 
or loppered. If you Bkim sooner, you will 
lose some cream ; if later, there will be spots 
on it or mold, and your butter will not keep. 
After skimming tho cream into your cream 
pail, stir all together with a case knife or 
spoon ; a knife is bust, as it manipulates the 
particles against the sides of the pail more 
thoroughly. This process takes but a mo¬ 
ment, and if you do it each time that you 
skim, when you come to churn (if your milk 
is at proper temperature) your buttei will 
come in less titan ten minutes, us the pat ti¬ 
des are already half churned. 
When churned, take it up and work mod¬ 
erately, Don’t put a drop of water on ; it 
injures the flavor. Balt with good dairy salt, 
—Ashton’s Is beat. IL’ you use barrel salt, or 
that from the small bags, your butter will 
taste of it, and will not keep. Let it stand a 
few hours and then work again, pressing the 
buttermilk out, all possible. Do not work 
too much, as it will bo salvy. When your 
crock is full, for market, wet a cloth iu cold 
water and lay over tho top, and cover that 
witli .alt; tie a paper overall. For packing, 
cover with a weak brine. Keep the crock in 
a dry, cool place, which is well ventilated. 
Do not put it where anything smells, for but¬ 
ter and cream are great absorbents, and take 
on the slightest odor. 
This Advice is for present emergencies; but 
there Is coming a millonium, when now milk 
will be converted into butter direct. It is 
done now. The only reason of its uon-adop- 
tlon t,o universal use is the great power re¬ 
quired. Who will devise aud invent machin¬ 
ery for this purpose i No greater benefac¬ 
tion could occur to the overburdened house- 
Spa/vin Remedy. —Take pulverized cantha- 
rides, 1 oz.; mercurial ointment, 2 ozs.; tinc¬ 
ture of iodine, 1,'j ozs.; spirits of turpentine, 
2 ozs.; corrosive sublimate, 1 drachms; 
lard, 1 pound. MJ> well, and when you want 
to apply trim tho hair, wash well, and then 
anoint. Rub it in with the hand. Two days 
after grease the part with lard, and in two 
days more wash off and apply tho ointment. 
Repeat the process as long as necessary, 
which will be two or three weeks. You 
need not lie afraid of its injuring your horse. 
1 have tried it and it never has failed to effect 
a cure. It. is also good for curbs, splints, Ac. 
H. B. II., Jefferson Co., Pa. 
1’ut a toc-calk on the side of the foot 
where the strain comes. I have stopped a 
number in this way.—J as. Dean. 
Colt ■with■ llunck in, the Neck.— I have a 
colt which has a small bunch (about the size 
and shape of a peanut shell) under his neck. 
It is apparently composed of bone and not 
connected with the skin, but secured firmly 
(o tlu> windpipe. 1 have noticed it about 
t W o months, but how much longer it may 
have been there l am not aware. Hav any 
Of the readers of the Rural New-Yorker 
ever seen similar cases? Jf so, will they 
oblige by giving the cause, effect and cure ? 
—A.” n. 
Swelled Lege.—W* B. has a horse whoso 
hind legs swell to double their natural size. 
Wants to know how to stop it. < let sulphate 
of iron, two ounces ; pulverized gentian root, 
one ounce ; pulverised gmger, half an ounce 
nitrate of potash, half an ounce; mix am 
divide into eight powders ; give one night 
and morniug with good nourishing food, al¬ 
lowing no corn ; hand rub the legs thorough¬ 
ly, and give daily exercise. 
Scratches Remedy. —In reply to C. W. C.’s 
request for a cure for scratches, I will give 
him mV experience. Wash the ; arts affected 
with snap aids, wipe dry. and paint with 
white lead. One ip diem n will euro an or¬ 
dinary case. The lead to be used is the same 
as used in ordinary unit ig, just as it comes 
from the keg,—J. B. Lee. 
Scratches Remedy. It*ash with warm 
water and Castile -oap ; then take equal 
parts of spirits of turpentine and sweot oiJ — 
say one pint each ; put in a bottle and shake 
well before using it. I insure this to cure 
after a few applications.—SI. o. E. 
i 
