Transcriber’s Note Italic text displayed as: _italic_ Bold text displayed as: =bold= HAND-BOOK ——ON—— CHEESE MAKING, ——BY—— GEO. E. NEWELL. PUBLISHED BY THE MICHIGAN DAIRYMAN, GRAND RAPIDS. ACKNOWLEDGMENT. Thanks are due Messrs. Hunter, Walton & Co., of New York; Childs & Jones, of Utica, and D. H. Burrell & Co., of Little Falls, N. Y., for some statistical information contained in these pages. COPYRIGHT 1889, BY E. A. STOWE & BRO. PRESS OF FULLER & STOWE CO. PREFACE. This little work on cheese manufacture is inscribed to makers, dealers and consumers, in the hope that its careful perusal may be of aid to one and all. The prestige that American cheese holds in the markets of the world has been threatened from many quarters, but we who inaugurated the Cheddar system on this side of the Atlantic are not prepared to succumb to competition, however sharp, or to prejudice, however strong. American cheese will hold its own as long as it has a square quality basis to stand upon. We possess the most natural and privileged dairy regions on earth. Let us utilize to their fullest extent the great advantages within our grasp. Dairymen have of late been struck with consternation by the ascendency of Canadian cheese over the States’ product. The dairy press have been pounding away at the gruesome situation so vigorously that many cheese men have been frightened into the belief that Canada has a corner on gilt-edged quality and fancy quotations that is liable to continue indefinitely. The writer has no such apprehension, however, and sees no reason why an American cheese should not always be a peer of the best. There has been unanimous action all over the dairy portions of the Dominion to effect the slight advantage they now hold. If, in a strenuous endeavor to improve the product, our friends across the border have succeeded and at the same time have stimulated us to a like movement, then thanks be to them. Legitimate competition aids all mankind. As the caption indicates, this treatise is from the pen of a practical maker, who analyzes cheese manufacture from a standpoint of practice and experience, and not theory. In elucidating to my readers the fundamental and collateral fabric of milk manufacture, I write from the desk of a cheese factory, with milk, utensils and product under my immediate and daily supervision. In these pages, I shall discard everything theoretic, and base the whole value of the book on its practicability. In doing so my constant thought shall be the elevation and supremacy of American cheese to the highest standard attainable. To this manual I especially invite the criticism of the cheese profession in general, trusting that it may be a convenient book of reliable reference to the experienced and a work of utility to the novice. GEO. E. NEWELL. LEONARDSVILLE, N. Y. THE FACTORY BUILDING AND SITE.