COMBINED BUTTER AND CHEESE FACTORIES.

Waikato Times, Volume X, Issue 591, 4 March 1876, Page 2

COMBINED BUTTER AND CHEESE FACTORIES.

The subject of the following 1 paper deserves the carehil consideration of our agricultural readers :—": — " Is it practicable an'd profitable to combine the manufacture of butter and cheese m factories ?" is a question of great importance just at the present time, for now the attention of the dairyman .seems to be turned in that direction. If it is practicable to thus combine the di muf icture of our dairy products, here in, this convention is the place to give ifc encouragement. On the other hand, if it is impracticable, we should throw out safeguards that the hopes raised in this branch of agriculture be not wrecked uprfn ths rocks of disappointment. The magnitude of the butter business in the west is greatly underrated. We are better posted 'upon the extent of cheese manufacturing. But the butter qtiesliou none oaTn a»swe"r. It is thought by good judges, however, f that we would no 1 ; bs far out of the "way, in finding the amount of batter, if 'rhul. tiply every pou-id of cheese by five. %.£ all the butter used in the west was made in factories, then weßhotild have nearly 'five butter factories to <each 'cheese 'factory. No wonder they asked 'us to leave cheeae for a time and take up the butter question. The fact that -I have been connected with the pioneer butter and cheese factory of the west since its erection, t feur, will lead raanyt ) suppose that lam give them jusfc tho information desired ; but the truth is, [ hare run a batter and cheese faetoryjust long enough to learn that I know comp.iTitively nothing. Hal I been tailed upon in thee.irlypario'" my experience, I should have entered upon the task with taore contiilence of giving satisfaction. I find theory in butter and cheese muKing of no avail, unlen backed up by practical experience. From what I have been able to learn, butfer and cheese-miking can only be combined where an abundant flow of spring water can be obtained. Milk for the manufacture of both butter and cheeae must be kept at an even temperature, and cold ouough to preserve the milk sweet while the ci earn is rising, in order that a good ai ticle of cheese m<iy be made from tho skimmed milk. Well.wafcer with i6a might be nsetl, but ice keeps it too cotJl for the better rising of the cream. Wellwater might be used, but only where the pump is kept constantly at work, for as soon as tho wßter is raised from the well its temperature hegius to change — it either jjets colder or warmer as the surrounding atmosphere may influence it. Factories built with reference tit the manufacture of uoth butter and cheese cmnot receive milk from as* long distances as where •heeseis made exclusively, especially whf»n it is delivered but once per day. Milfc for the manufacture of batter must eoais

•to the factory swefct, as it must bft kept from twentj-foar to thirty. six hoars after being delivered i/n order that the most may be made from the milk after skimming. Greater 'care by patrons must be taken of the milk than when delivered to a cheese fact >ry. Milic poorly cared for at home, a:id brought long distances over rouis, is of but htrte value for bntter and iheese. Therefore we conclude that the combining 1 of the manufacture of k both batter and cheese in the factory can F ©n(y\J>2 successful in those localities ftivOrec%.vith springs, and where patrons . live neftr At hand. If these requisites can bo found in one location cheese and batter can be madesuccessfully. With about onethird adJeil to the expense of building a common cheese factory, it may be fitted for both batter amd cheese making. Then we are prepared to make the most of our milk ; we can skim partially 1 or u holly, as the season of the year or market may influence. We have found in our experience thafc at certain seasons milk made into butter "would bring patrons two or three cents more per gallon than when made into cheese, while at other timea the profit woald bein favor of thecheese. Hook upon the adoption of this practice in places where itcan be introduced as oue caloalatod to improve the quality of this most important article of food. If the northwest needs reform in this most important of industry, If we of the west have achieved a name for anything — a name high over all — it is for the manufacture of miserable butter. In all the markets of the Jvorld where a poor package of butter is found and they wish to consign it to the lower grades, they brand it western butter. Nt)t that it is impossible for us to make good butler, for there is a limited amount of good butter made in tha west, whose quality will compare favorably with that made in the eastern states ; but the amount is so small that it is consumed in the immediate neighbourhoods where it is made, and only the poor is sent to distant markets. Shall this state of things remain ? We have redeemed ourselves from the stigma that rested upon as as cheese makers, and we ' look to the associated plan of dariying to do for as as butter makers what it has done for us as cheese makers, Not that all the butter is to bo made in factories ; but when factories, having the advant- ' ages they do over small dairies, sell their butter for ten or fifteen oents more per pound than that made in the ordinary way, tbsn farmers will begin to look about* themselves nnd ask from whence comes this loss. They will betjin to re noJel their places for keeping milk, and will enquire of those that have made butter making a 'life study, how best they can improve their plan of making butter. And as factory after factory is built up in ) the west, each trying to outdo the other, then will come up a haaUhy competition that is bound to result in a great improve- ! ment in our butter. A well regulated v factory 'where a considerable quantity of i •' milk is received can outdo the small dairies as they ire now managed. For ' instance, when we go to the private dairy '"for a tub of butter, it is- filled from a number of different churnings ; and just as many different charnings as we have, just so many different kinds of butter there will be. In the factory we iill a I number of different tubs from the same churning, and as in the factory they salt and work by rule and weight there can ba no difference in the butter. Then again, in the factory, we put our milk in deep setters which are immersed in water, keeping the milk at a perfectly high temperature. The great depth to which the miik is set caases She cream to rise sooner than when set in shallow pans. The setters in our factory are twenty inches deep and six inches in diameter, so that but very little of the cream is exposed to the ! light and air. Cream taken from milk in these setters makes better butter than that taken from milk set in the ordinary ■way. When wo add to these and other advautages that might be mentioned, the ftict that butter of uniform and superior ' qualify, in large amounts, finds a readier 1 market than when made in small quantitities, we shall find it safe to erect butter factories "where practicable. In this connection we propose to speak of some of the difficulties in the way of making good butter in small dairies, and to show that these o bstacles can be overcome by the associated system. We often find butter coming from the same neighbourhood, at the same time of year, of very different quality. One lot will be white, and another will be yellow ; one will be sweet, another will be rancid ; one maker gets 30 cents per pound, another 18 cents ; one has a good place to set milk, and understand the principal of making butter ; another knows little or nothing of how butter should be made — the first is satisfied with the business, the second is discouraged ; one thinks that the room they live in is just as good as any to set milk in, or she fails to see why the vegetable cellar is not a good place for the rising of cream ; the other reilises that in order to make good butter the milk must be set in a sweet cool, dark place. I have become satisfied that most of this strange dilfareuco in butter arises from the differ'eutconveniencds for setting milk. And when the errors now prevalent in the construction of our milk and butter cellars are corrected, a more uniform article of butter will be found. When first I went into the manufacture of butter I felt anxious to learn how the best, butter that came into our markets was made ; also how •the poorest was manufactured, that I might pattern after the good that I found in the one and avoid the mistakes of tlie ■other; anil that I might the sooner corre into possession of this knowledge, I made inquiry of one of our largest dealers in this article, and was referred to two makers some ten miles aw«y. I drovo my pomes there, and to show you how different management will ,prod»ce different kinds of butter, I am inclined to toll you what I saw. The first place I visited was that of the good butter maker. As I approached the house it exhibited anything but an air of neitness, and the inside was in keeping with the outside, f was fortunate in finding the good lady in the

aofc of churning. Upon introducing myself and making my en and known, I found her wiling to show the cheese maker how good butter was made. I soon came to the conclusion the good qualities of her butter did not come so much from her neat habits, as it did from her knowledge of the first principles of butter making, and the superior place she had for setting her milk. She skimmed her milk nearly sweet, and churned the cream not long after taking it from the milk ; and when she worked her butter, she worked it just enough and not too much. When she salted it she did it by rule and Veight. Her place for keeping- mi'k was a spiing houso with an abundant flow of cold water. From this place I passed on to the house where it was said poor butter was made. As I approached the premises everything looked neat and tidy. As I entered the yard filled with flowers, I said can it be that poor butter is made here ? And, again as I entered the house and notice the marvellous neatness on every aide, I said can it be that poor butter is made here. Upon making my errand known, the lady lamented over the state ol tho butter market. She felt discouraged; not getting 1 but 17 cents for the last butter sold. I found that she set her milk in a vegetable cellar, without ventilation ; and the cream while rising was exposed to a flood of light, spread out in thin pans, with a large surface exposed to the foul odors of the cellar. Her notions of economy led her to think that milk must set lonaf after it is sour, in order to get all the cream. Upon the oldest milk I discovered a vigorous growth of mould. And then, again, when she had tho cream in the pots -it was left until another growth of mould had appeared ; and when this decomposing mass of cream came to the churn, she warmed the cream too much ; and when the butter was churned she worked it tdc mitch. As I left "her house I did not wonder that this lady had poor butter. The objections raised by many to the multiplying- of these factories, is the fear of overdoing the business. l3ut if nil butter factories will make good butter there is no danger. The building up of new factories, to a great extent, is but absorbing small dairies without any material increase in the products. To improve'the quality cf our butter We must improve our facilities for making it. When we have the proper arrangements •we can easier make good butter than we can good cheese. Our butter factory in Elgin, commenced operations on tho 11th of last July, under very unfavorable circumstances ; with the intense hot weather, unfinished factory and lack of water, coupled with our inexperience, all operated against perfect success in the manufacture -of all our goods. The amount af milk received mid the manufactured product, up to tha Ist November. I will give here : Gallons of milk received, 78,345 ; gallons shipped to Chicago, 1,200 ; pounds of butter made, 19;5G(J ; pounds of full cream "cheese, 11,282; pounds of skimmed cheese, 19,153 ; pounds of cutd sent to chemical works, 27,730. I regret that I have not been able to throw more light upon this important subject. I regard the manufacture of butter in the west in. the same light that I do cheese-making. We have heretofore looked to the east too much for our own good. We have milk composed of different chemical qualities; we have a different market and different climate ; and we must depend upon ourselves. And, if this be so, lot us, like brothers of one family, advise each the other, until our name as butter-makers shall favorably compare with the reputavre have gained as cheese-makers. I hail the associated plan for making butter as one calculated to improve the quality of thia article. I hail it as on© more powerful engine calculated to assist in developing the mighty resources of the west. I welcome it because it will lift a heavy burden from the tired arms of over-worked wives and mothers.— L. H. Wanzer, in "Prairie Farmer."

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