373 
©ORE’S RURAL NEW-YORKER, 
DEC. If 
the cream to rise. This is skimmed off and 
made into butter and the skimmed milk is 
turned into cheese. Thus it will be seen that 
two kinds of cheese are made in Switzerland 
as with u«. 
THE MANUFACTURING ROOM. 
The center illustration represents the make- 
room. Here, instead of our factory vats, is 
an immense copper kettle hanging upon a 
swing beam over the fireplace. In this kettle 
the milk is heated for coagulation, and is 
further manipulated into curds which will 
be described further on. The man to the 
left of the copper caldron has been feeling 
the consistency of the curds and he holds in 
his right hand the wire curd breaker which 
he is apparently about to use in breaking up 
the mass. This implement is of peculiar con¬ 
struction and differs from anything employed 
with us. The young woman seated at the 
hand-mill is grinding the salt so that it will 
be in proper condition for rubbing the cheese, 
the salt being applied outside rather than di¬ 
rectly among the curds, as in our method. 
The men in the back part of the room are 
engaged with the press. In the lower left 
hand corner the illustration shows the cheese 
curing room and n dealer is looking sharply 
at the sample cheese which one of the work¬ 
men is exhibiting. He evidently is revolving 
in his mind how much lie can afford to pay 
for the goods and the profits they will turn. 
Upon the table, it will be noticed, a cheese 
has been cut, and from the scales in this con¬ 
nection it appears that small parcels of cheese 
are here retailed to persons in the immediate 
neighborhood of the. factory who do not care 
to purchase a whole cheese. 
The milk eans for carrying the milk to the 
factory arc different from auything seen in 
this country. They are made of wood, of an 
oval form and hooped, with an odd-looking 
cover having bundles on each end. A good 
illustration of this milk tub or can iB seen in 
the central picture to the right of the copper 
caldron. The man standing back has, with¬ 
out doubt, just taken it from his shoulders, 
for he lias the shoulder tackle in hand. 
How unlike is all this to the neat, trim, 
handy implements at an American factory 1 
But stop—what are we saying f We have 
factories for making Swiss cheese in Amer¬ 
ica, and some of the implements—the kettle 
hanging on a crane over a wide fireplace, the 
curd breaker, the BwiRs hoop, and some other 
things peculiar to Lhs Swiss, are ideur.ica.l 
with those represented in the cut. And we 
have genuine Swiss cheese makers, who, 
having learned their art in the factories of 
the Alps, cun turn out quite as nice a product 
of “ Sweitzer lease.” as that produced in Swlt 
zerland. But they naturally think they must 
have the same kind of implements as those 
abroad, and so they have been introduced 
here to some extent. 
cold water. Here it remains about two 
hours, or until thoroughly cooled, when it is 
returned again to press and remains four or 
five hours. 
THE HOOPS. 
In pressing, light, adjustable hoops, made 
of thin strips of tough wood are used. They 
are arranged with cords upon the ends, so 
that the size of the hoops may be contracted 
or expanded at pleasure. On removing the 
cheese from the press to the curing room 
these hoops are kept upon the cheese, and 
serve, in lieu of bandages, for keeping them 
in shape. 
SAITIHO 
No salt is used in the curd at the time of 
making, as is usual in other styles of cheese, 
but salt is applied in the curing room ; here 
dry salt in small quantities is daily sprinkled 
over the cheese during the space of three 
months, and after that they are treated with 
salt every other daj r . .Every two or three 
days, during the curing process, the cheeses 
are washed with brine, which serves to re¬ 
move any mold that maybe inclined to form 
or adhere to the rinds. The rubbing of the 
cheese from time to time, during the salting 
process, requires strong arms and an abund¬ 
ance of muscle. The -alt, that it may melt 
and penetrate quicker, is first dried, and then 
ground very fine in a salt mill, which is 
shown operated by a woman in the center 
engraving. 
The curing room is usually a cellar, where 
a .low, even temperature may be secured. 
The cheese, while curing, are very elastic, 
and will not readily break and fall to pieces, 
like cheese made in the ordinary American 
way. When well made they are mellow and 
rich, and of a sweet, delicate flavor, if eaten 
before they acquire age. They are quite 
porous, which is esteemed a mark of good 
quality. After getting age they take on a 
peculiar fiavor, which has been previously 
referred to, but. which, nevertheless, is re¬ 
garded as delicious by those who have ac¬ 
quired a taste for it. 
UTIU1IN0 THE WHEY. 
In Switzerland a second quality of butter 
is made from the whey. By adding one 
quart of acid to a hundred quarts of whey, 
and subjecting it to a strong heat, the albu¬ 
men and fat rises to the surface of the boil¬ 
ing whey, and are skimmed off. After 24 
hours this is cooled, and churned in the usual 
manner, a little cream having been added to 
the mass. Finally the remaining particles 
of curd are separated from the boiling whey. 
By adding more acid lurge flakes are formed, 
which sink to the bottom and boil up again. 
Those are taken up with a skimmer. The 
whey is drained off in square, wooden molds, 
or in a coarse cloth, ami the curd is eaten 
fresh, or is salted for future use. The whey, 
after this treatment, is fed to pigs. 
MANUFACTURE OF SWISS CHEESE. 
There is great difference in the process for 
making Swiss cheese from that, lor making 
American cheese. The shape is different, the 
Swiss cheese being usually thin and of large 
diameter, not uul'requently from 2'^to three 
feet, and while curing it is so elastic that in 
lifting a cheese it will bend considerably 
without breaking. 
SETTING THE MILK. 
When whole-milk cheese is made the morn¬ 
ing's milk goes directly to t he copper caldron 
which hangs on the swing beam or crane, as 
represented in the cut, and is swung back 
over the fire in the largo open fireplace. Here 
heat is applied until it reaches a temperature 
of 05' Fahr., but at some factories from 81• 
to 85' is the average. Then the kettle is swung 
from the fire and the rennet is added in the 
usual way as for other cheese. After the 
milk has coagulated, which occurs in from 
20 to 30 minutes, it iseut with a large wooden 
knife. The kettle now is swung back over 
the fire and the wire breaker, attached to a 
long handle, is introduced and the. curd gent¬ 
ly broken up, the whole mass being stirred 
with the breaker. 
SCALDING THE CURDS. 
The stirring with the breaker is kept up, 
but more rapidly than at first, until a tem¬ 
perature of about 13.Y Fahr. is reached, when 
the kettle is withdrawn from the fire by 
swinging round the crane, and the stirring is 
continued for a half hour longer, or until the 
curd is sufficiently “ cooked.” This is indi¬ 
cated by its firm and elastic condition when I 
tried wi th the hand, as represented in our cut. 
LIFTING THE CURDS. 
A cloth strainer is now introduced under 
the curd in the kettle, the ends of the cloth 
brought together, when the mass is lifted 
out of the kettle, leaving the whey behind. 
The curds are then placed in the hoop and 
put to press. It remains in press about two 
hours, when it is taken out and plunged in 
HUMBER OF FACTORIES - WHERE THE CHEESE GOES, ETC. 
There are a lurge number of these facto¬ 
ries in Switzerland. In a recent statement 
we have seen, the number given in the Can¬ 
ton of Berne alone is put at 400, and there, it 
is stated, produce on the average annually 
250 cwt, of wholo-milk cheese, which, real¬ 
izing 02 francs per cwt., amounts to an in¬ 
come of 0,200,000 francs. 
The cheese goes to all parts of the world, 
immense quantities are shipped to Russia 
every year. Much, also, is exported to Aus¬ 
tralia and America. North Germany is the 
basis of the European trade. 
SHOULD WE NOT MAKE MORE SWISS CHEESE IN AMERICA ? 
The question now occurs whether a con¬ 
siderable increase of this kind of cheese could 
not be profitably made in America t Do we 
not make a mistake in running most of our 
factories exclusively on an English lino of 
goods ? Why not supply the wants of our 
foreign population to such an extent that 
importations of Swiss cheese to this country 
would be unnecessary. We see no reason 
why “Sweitzer Ease” should not be made in 
the United States in larger quantities, and a 
trade secured with Russia and other coun¬ 
tries, now supplied wholly from Switzer¬ 
land. Swiss cheese made in America gen¬ 
erally brings a higher price than the usual 
factory make, and doubtless quite as much 
could be obtained for it, if shipped abroad, 
as we are getting in England for our cheese. 
There are other kinds of European cheese 
which would prove profitable to manufac¬ 
ture here, and the more we can diversify our 
dairy products and meet the demands of 
trade, the more steady and remunerative, it 
would seem, must be our dairy farming. 
r o ment of health ; but when the animal has 
is been weakened in tone and vigor by a long 
ir period of milking and then is subjected to 
the rigors of winter on a change of diet 
from the rich uutritiouA herbage of pastures 
e to a dry, coarse, and often innutritions fod* 
- der, it becomes a severe tax on the animal 
economy. The practice on many farms of 
feeding only coarse fodder, the poorest hay 
lc and all the “ odds and ends ” of the farm in 
“ e^rly winter is not to bo commended. These 
articles of food bciug generally stored last 
n in the barn or upon the top of mows must be 
disposed of first, or before the hetter portion 
)f of the fodder can be reached. Hence cows 
, in milk often run down thin in flesh during 
” November and December, and are illy pre- 
^ pared for the pinching cold of our bleak 
winters. 
k There is no time when cows demand better 
e food than in early wiuter and it should be 
, s supplied in abundance so that there be a 
gradual gain of flesh rather than a loss. If 
n the poor and damaged fodder has been 
e stored in the buildings in such position that 
it must be fed out in early winter and before 
the better fodder can be reached, it will be 
^ well to supplement the feed with rations of 
n ground grain In order to add a proper 
a amount of nutriment for a given bulk of 
r fodder. It is poor economy to compel cows 
to consume an excessive hulk of inferior food 
e that they may get sufficient nutriment to 
support life and yield milk. All such over¬ 
crowding of the stomach tends to derange 
health and not unfrequeutly it is the cause 
’ of serious ailments ; and among these ubor- 
j Lion has been named, resulting from an un- 
j due pressure of the food upon the parts, 
j Again, cows should never be allowed to lose 
j flesh in early winter on the score of economy ; 
t for it will require much more food to put 
. them in condition in cold weather than in 
summer, and indeed more food will be rc- 
. quired to carry a poor animal along in cold 
weather than one in flesh, even though 
nothing is added to the animal's condi¬ 
tion. In addition to this, a cow in low 
j flesh and vigor yields more easily to tho 
numerous accidents incident to live stock, 
while on the other baud an animal in flesh 
and high health has a reserved force to 
bridge over injuries and accidents that would 
prove fata) to the weak and less vigorous. 
But good feed is not the only requirement 
for dairy stock in early winter. Cows in 
milk are extremely sensitive to cold, and un¬ 
less comfortable stables be provided they 
suffer and their future usefulness is impaired. 
Influenza and colds are much more prevalent 
in herds than many imagine, and these for 
the most part result from the undue exposure 
of cattle to bleak storms. Cattle that are 
turned from the stable in the morning and 
are allowed to remain out during the day, to 
face sudden changes of weather that are 
liable to occur, are often seriously injured 
from colds contracted. Many a cow supposed 
to have the “horn-ail” or some other mys¬ 
terious disease, would bo found, if the 
trouble were traced to its source, to be 
suffering from the effects of some exposure 
to the inclemencies of the weather. Cases 
of garget and lufUmumtion of the udder not 
unfrequeutly come from such exposures, 
the cold settling in that paid. We have 
known numerous instances during the spring 
of the year when cows are " coming in 
milk,” that could be traced directly to ex¬ 
posure and sudden chilis. Stock, therefoi e, 
should be closely watched and on the ap¬ 
proach of storms should be housed or pro¬ 
vided with suitable shelter. Sometimes 1 
great injury is done by placing cows in the ! 
stable so as to receive a direct draft of air 1 
from windows left open through neglect. 1 
Stables of course should be properly venti- 1 
lated, but the ventilation should not be such ( 
as to expose the animals to cold drafts 1 
whereby an animal may be suddenly chilled. 1 
All rules of health applicable to man are in * 
some degree applicable to stock. We urge s 
then, at this season of tho year, good feed, c 
good care and proper shelter as the best a 
means for securing healthfulness to stock c 
and for preparing the animals to go through 0 
the winter safely and bj in condition to yield u 
the best returns in milk during the coming r 
season. o 
to the home market. Some of the parcels 
which had been stored for the winter trade 
were very meaty and of a sweet.nutty flavor; 
plainly showing that first-class goods were 
produced in the State. We do not hear of 
any cheese from Michigan being shipped 
abroad and we presume her whole product 
which must have been increased considerably 
since 1863, is disposed of for home consump¬ 
tion. 
DATRY BOARD OF TRADE IN ST. LAW¬ 
RENCE CO. 
The St. Lawrence Co. dairymen are mov¬ 
ing for a “Board of trade.” At a recent 
meeting of the Dairymens’ Association of 
that county the following committee was 
appointed to secure this objectM. D. 
Packard of Canton ; John May, Potsdam • 
Geo. Gleason, Gouverueur; Gen. N. M. 
Curtis, Oswegatchie; Andrew Tuck, Lis¬ 
boa ; Marvin Holt, DeKalb ; S. C. Cramp- 
ton, Pierpont; C. H. Brown, Russell • H 
O. Sweet, Madrid. 
We are glad to see the establishment of 
Dairymens’ Boards of Trade in the several 
cheese-producing Counties of the State. 
They render the marketing of dairy products 
easier for both buyer and seller. To the 
producer they are of the greatest advantage, 
since the range of prices, the shipments 
abroad, the demand both in the home and 
foreign markets from time to time—all can 
be more readily watched and sales regulated 
accordingly. 
VERMONT DAIRYMENS’ ASSOCIATION. 
The seventh annual meeting of the Ver¬ 
mont. State Dairymens’ Association was held 
at Bt. Albans, Oct. 27. in the report of .'Sec¬ 
retary Bliss, the Association was shown to 
be in a more prosperous condition, with 
greatly enlarged facilities and capabilities 
and a wider field of usefulness than at any 
former period. Mr. Bliss was highly com¬ 
plimented for his disinterested efforts in be¬ 
half of progress in agriculture and the society 
would not listen to his expressed desire to 
retire from the Secretaryship. At the elec¬ 
tion of officers for the ensuing year the 
following were chosen President—E. D. 
Mahon of Richmond; Vice-Presidents— N. 
T. Sprague of Brandon, E. 8. Wood of 
Pom fort, and C. S. McAllister of Enos- 
burgh ; Secretary and Treasurer—O. S. 
Bliss of Georgia. The place for holding the 
coming winter Convention was not desig¬ 
nated at the annual meeting. 
She 
THE COLOR OF SH0RT-H0RNS. 
Now that so much attention is bestowed 
upon the color of Short-Horns, the following 
resurrected by the London Live Stock Jour¬ 
nal, will be interesting. It, is from an ad¬ 
dress by John Hitchman, M. D., as chairman 
of the Derbyshire Agricultural Society, in 
1862, and was subsequently published by 
request for circulation amongst the mem¬ 
bers : 
THE DAIRY IN MICHIGAN. 
CARE OF DAIRY STOCK IN EARLY. 
WINTER. 
Dairy cows need special attention and 
care during the early part of winter. The 
change from grass to dry fodder is of Itself 
a sufficient cause for more or less derange- 
Th*ie was produced in the State of Michi¬ 
gan during the year 1863 of cheese 4,101,913 
pounds; of butter, 27,972,117 pounds. A 
few years ago we were in attendance at the 
Michigan State Dairymens’ Convention at 
Adrian and had ample opportunity to in¬ 
spect the quality of Michigan cheese and 
butter. We found it very good indeed. 
The cheese was mostly made in what is 
known as the “flatshape,” and was adapted 
Color is at times uncertain in the offspring 
of the Sliort-ilorn, because no one color has 
ever been sought for continuously for a long 
period of time. White, or red and white, is, 
perhaps, the primitive color of this tribe ; 
fashion in 1815 demanded white, and sub¬ 
sequently red, and now for t he past fifteen or 
twenty years roan has been in request-this 
very color requiring a blending of red and 
white to produce it. A white bull and a red 
oow will produce a number of roans, in the 
first iustanee, bub the progeny will produce 
red, or white, or patchy mixtures of the two, 
according as either parent may have left the 
stronger bias in this particular, it is be¬ 
cause of this variation in color that the 
admirers of the Hereford or Denver tribe of 
cattle taunt the Short-Horn as being not 
only parvenu, but an artificial produce—a 
made animal, with a constant disposition to 
run off to some one or other individual type 
of -which it is a compound. 
Now, notwithstanding that there is a race 
with the “alloy” of the Galloway, in its 
blood, yet is the original Short-Horn as 
distinct a tribe as any other of our races, 
and has, probably, an ancestry as remote ; 
and I am as positive as 1 am of my own ex¬ 
istence, that a uniformity of color, as un¬ 
varied as any other class of animals could be 
secured in process of time, if breeders were 
unanimous in determining upon one of the 
three colors, white, red-and-white, or red. 
So long as roan, which is a compound color, 
is determined upon, so long it will be a mat 
— 3d 
1 
