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PRICK Slat CENTS, 
8‘2.ti5 PER YEAR. 
VOL. XXXII. No. 24 
WHOLE No. 1350. 
(KuVeretl meordlng to Act ol Cou«re* 8 . ... the VOW 1876 , t>r the Rural mmiishm^Cumnany. in u.e o ffice of the b'trarian of CoriKreBB ,n tv. 
in many of its es¬ 
sential elements, 
and yet co-opera¬ 
tive dairying was 
successfully carried 
oat in Switzerland 
long before the fac¬ 
tory system was 
inaugurated in this 
country. 
OUR ENGRAVING. 
Referring to our 
illustration it will 
be seen, by those 
familiar with the 
American cheese 
factories, that, the 
Swiss factory in all 
Its internal ar¬ 
rangements differs 
widoly from the 
same class of es¬ 
tablishments with 
us. At the top of 
the engraving, left 
hand corner, may 
be aeon the manner 
in which the cows 
arc milked iu the 
Swiss stables. To 
the right, is an il¬ 
lustration showing 
the rude way in 
which the milk is 
c nveyed to tl.e 
factory on the 
backs of men and 
| women. Early in 
the morning and 
towards evening, 
long trains of milk 
carriers may he 
seen on the read, as 
represented in the 
Corner engr a ving t o 
the right. There 
1 , are persons who 
have but one, two, 
or three cows. The 
wealthier formers 
have specially con¬ 
structed carts for 
this purpose, and 
same of (hem em¬ 
ir I oy horses and 
wagons. 
THE WEIGHING. 
The milk of the 
different patrons is 
weighed ; (he ar¬ 
rangement is quite 
rude as compared 
with that at our 
factories. The 
Swiss plan seen is 
in the lower right 
h a n d engraving. 
Here, is shown (lie 
scales, the receiv¬ 
ing pall and the 
rnilk carriers who 
arc unloading the 
contents of ihtir 
cans. The milk, 
after being weigh¬ 
ed, is taken direct¬ 
ly to the manufac¬ 
turing room to be 
made into cheese, 
or is set aside in 
large wooden pans 
^ where it remains 
undisturbed from 
13 to 24 hours for 
SWISS CHEESE: 
ITS MANUFACTURE, &C 
Our illustration I 
represents the iutc- 1 
riorof a cheese foe* B 
tory in Switzer- V 
land. Reader, have 1 
you ever tasted of 
“ gchweiteer lease” 
—Swiss cheese ? If 
you have not, you 
cau scarcely form \ 
an opinion of what ^ 
our German fellow 
citizens will tell 
you is a most delic- , 
ious morsel, lathe . 
cities they know . 
more about the me¬ 
rits of Swiss cheese 
than do the people 
iu the country. In 
the cities j’ou will 
find numerous sa¬ 
loons where people 
are seated at little 
round tables deck¬ 
ed with sumliy 
slices of rye bread 
and Swiss cheese, 
which are eaten 
with mustard, ac¬ 
companied with 
the favorite mug of 
liger. A German 
—aye, auy one— 
may lunch ou this 
food at small cost 
and his hunger will 
be fully satisfied, 
for the cheese and 
bread contain all 
the elements of nu 
trition. Many of 
our people have 
learned to like 
Swiss cheesp, tho’ 
it differs both in 
flavor and texture 
from our w c 11 - 
known factory 
make. It Is a white 
cheese, t ailuc clas¬ 
tic in texture, hav¬ 
ing large holes dis¬ 
tributed through 
thesolid meat, with 
a pciuhar taste ami 
odor, which at first 
you would say re¬ 
sembles slightly a 
taint from too 
much decomposi¬ 
tion. Tliis peculiar¬ 
ity, faintly objec¬ 
tionable perhaps at 
first, soon wears 
away, and thus you 
learn to like this 
cheese, w h i c h 
make* a good sub¬ 
stitute for meat. 
Americans take 
great pride in our 
associated dairy 
system, claiming it 
to be an original 
American inveu- 
I tion. Perhaps it is, 
