HINTS ON CHEESE-MAKING TEXT

too eager for large profits on small investments, to furnish them. So the operator dips and stirs away at the decomposing mass until ten or eleven o'clock, if not later, and finally yields to "tired nature's sweet restorer, balmy sleep," to rest his weary muscles and care-worn brain--exhausted, perhaps, by months of incessant toil seven days every week. By five the next morning he must be on hand, to receive the scattering messes of milk. At seven or eight o'clock comes the rush. Then the messes begin to drop off, and by half-past nine or ten o'clock the last steaming batch, with an unmistakable rotten-egg smell, makes its appearance. Now, what has the cheese-maker got on his hands, some sweltering morning, during the season when it is "too hot to make butter," and people kindly draw their dairy liquids to the cheese-factory? Why, on rising in the morning and rubbing open his eyes, he breaks the cream on his milk. The under surface has a sickish, sour smell, which tells him very plainly that it cannot be worked up too soon. But what is he to do? The answer is plain enough: Run into this fermenting mass an equal quantity of the same hot stuff which he received the night before! What will be its condition by the time he gets through? No matter! It is his business to make cheese of it. He is employed for that purpose. If the cheese does not prove of the first quality, every patron who furnishes him stinking milk will have strong suspicions that he does not understand his business! And some even insist that the cheese-maker shall pay for all the poor cheese! But any man who is fool enough to make such an agreement, ought to suffer, at least one season. The thought of it, however, is almost "enough to make a minister swear." And, by the way, we have been told of one instance where a minister left the pulpit and took to the cheese-factory--probably for the purpose of practically learning a lesson of patience. He was simple-minded enough to agree to pay for all the poor cheese. He soon found his salary was not equal to such a demand. So he set himself about watching the weighing-can, to keep out the bad milk. This was a Herculean task he had not counted on. We are not informed whether he swore or not; but he actually took his station outside, with a heavy rod of iron, which he was compelled to use, on one or two occasions, to keep the patrons from running rotten milk into the weighing-can! His experience was an instructive one, and ought to be a warning to all ambitious clergymen, as well as to innocent-minded cheese-makers! We do not mean to say, that the patrons of all factories are as bad as above indicated, nor that they are no better on an average. But we do mean to say, that too many are very careless, and that almost every factory has a few patrons whose milk is apt to be in a bad condition when delivered. Besides, while we hear frequent complaints about bad milk, we never hear of any one's delivering milk in too good a condition. Patrons need have no fears of this, and may take it for granted that they cannot take too much pains with milk, both in point of cleanliness and of keeping it out of the hot sun and expelling the animal heat. We should expect to find, if a careful investigation were made, that the most unsuccessful factories are those where milk is delivered in the worst condition, while the successful ones are those where patrons are more careful and the milk received is generally good. More often depends on the milk than on the cheese-maker. We have heard it remarked, that "almost anybody can make good cheese of perfectly sweet milk;" but it is a smart chap indeed who can make good cheese of poor milk. Every cheese-maker will appreciate our remarks, and we hope they may not be altogether lost on some patrons. It will not, as a general thing, pay to draw milk over two or two and a half miles, for two reasons: First, it consumes too much valuable time, and next, it churns the milk too much and keeps it too long shut up tight and exposed to the hot atmosphere, if not the sun. If milk, however, were thoroughly cooled as soon as milked, and then carried on easy springs over a smooth road, there is little doubt that it might be drawn four or five miles without much injury, but the expense would be a serious objection to going so long a distance. Cans that hold over a barrel will be found inconvenient. It is better to use two smaller ones, that can be easily handled, than one very large one. They will cost but little more, and will last considerably longer, as the strain on them will be less. A large can is made of the same material, and is but little if any stronger from additional bracing and staying, and is liable to spring aleak. As to the use of faucets, it is generally objected to by cheese-makers, as too little pains is taken by many to keep them clean. Their use is, therefore, discarded as far as possible, and we believe cans are generally made without them. Yet, some factories still continue receiving milk through conductors, where, of course, faucets are necessary. They are also a convenience to the patron, in many instances, where the can may be used for other purposes than holding milk. It is, therefore, not likely that their use will ever be entirely done away with. But, if neatly and smoothly put in, and care is observed in cleaning them, there can be no serious objection to them. Small faucets, however, should never be tolerated. Nothing smaller than inch-and-a-half or two-inch faucets should be put in. These are easy to clean, and greatly facilitate emptying. A small spiteful stream is a nuisance, and causes a waste of time at the factory door where expedition is what everybody wants, and is what is needed. If you use a faucet, use a large one, and keep it scrupulously clean. CHAPTER VII. RECEIVING MILK. Most factories now unload milk by the use of cranes or some other kind of tipping apparatus. Some of the older factories--there are no very old ones--continue the use of conductors for transferring the milk to the weighing-can. This is the easier but the slower way, and necessitates the use of at least double the number of weighing-cans that are required by the crane. Besides, in the use of conductors, there is the constant inconvenience of standing out in the rain, in wet weather, to hold the conductor, while there is more or less liability to accident from the backing up or starting of the team. Conductors are mean, even impossible, things to clean; and their use, when there is a rush of teams, requires a second man or boy to hold them, while the first does the weighing and makes the necessary entries on the milk-book. If sixty to eighty messes are to be received, at least two weighing cans will be necessary. But by the use of a crane, one weighing-can will do the same work--always provided it has a faucet of not less than three inches in diameter, so that the can may be emptied while a team is driving up and the patron's can is being grappled and elevated ready for tipping. A large faucet is of equal advantage when conductors are used, and, in that case, every patron's can should be furnished with at least a two-inch faucet, to facilitate the transfer of milk to the weighing-can. The use of the crane is, of course, not entirely free from accident. The strain on the can, when full, is very great, and it is liable to spring aleak, unless well made. But cans made with reference to this use are now furnished with crowning or with patent bottoms, and are so well hooped and braced that no serious accidents of this kind are likely to occur. A can-ear, or a rope long in use, may break. There may be carelessness in hooking on to the can, and the milk may be slopped or spilled by letting a full can turn over too soon, or by too suddenly letting the milk dash into the weighing-can. All these operations require care and experience; but, with proper management, the loss from accident, during a season, will be very slight--perhaps nothing at all. Great care should be taken in weighing milk, to not only weigh it right, but to make the patron feel that his milk is honestly weighed, and that he is likewise honestly credited on the milk-book. Much suspicion and hard feeling are liable to spring up, if the man who weighs the milk has the appearance of being hasty and careless--especially if he should be ill-natured and disagreeable in his manners. And it may not be out of place here to remark, that good manners and a spirit of accommodation are no more out of place in a cheese-factory than anywhere else. Among a large number of patrons, it would be strange if there were not disagreeable, ill-mannerly men; but a man who retains his self-possession and always acts fairly and talks reasonably, will seldom fail to get along tolerably well and retain the good will of all. It is the right of the patron to know that his milk is correctly weighed and credited, and every reasonable facility should be afforded him to satisfy himself that he is fairly dealt with. It becomes the duty of one receiving milk to see that it is delivered in proper condition. Experience, a good eye and a good nose, are all useful assistants. Even with the use of all these, messes will sometimes get into the vat that never ought to be there. But when a patron's milk is found not to be right, it is not necessary to insult or abuse him, nor to make a general exposure of him. Neither law nor duty requires this. He should be kindly informed of the fact, told what the matter is with his milk and what he had better do to remove the evil. If you do not wish to take the mess, you can express your regrets at his misfortune, and show him that it would cause great damage, some of which must necessarily fall on himself. If the mess is objectionable, but will pass, give him notice that you will be obliged to refuse it in future, if not in a better condition. When you have done this, more words with him are unnecessary, and you have all the advantage, for the law and the community are on your side. But, with a reasonable man, it will not be necessary to more than call his attention to the fact that his milk is bad. The cause may be the result of accident or oversight on the part of his help, and he will at once set himself to work to apply the remedy. The importance of delivering milk in good condition is more and more acknowledged every year, and not a few patrons pride themselves on delivering as good milk as any of their neighbors. It is well to encourage this feeling by giving every man credit who takes pains with his milk. Nothing is worse than wholesale denunciation and fault finding. It only discourages many, creates bad feeling, and makes an up-hill road a rough one as well. A cheese-maker needs friends, if anybody does; and if he does not get them among his patrons, he is not likely to get them at all. In that case, his seven days a week of hard, thankless toil and care are likely to weigh heavily on body and mind. The greatest difficulty is usually experienced in old factories, where the conveniences are not generally up to the more modern mark, and patrons fell into bad habits before experience had developed a better knowledge of the requirements of cheese-making. New patrons will submit to be trained, and a sensible cheese-maker, who knows what he wants, can generally get them to do almost anything at the opening of a new factory. In this way, he can discipline them and get them in the habit of taking good care of their milk. But, in an old factory, where everything started off badly, the old adage, that "it is hard to learn old dogs new tricks," is apt to be exemplified. They dislike innovations, think a new man, who wants to be particular, wishes to put them to useless trouble, and they are not disposed to gratify him, but rather to growl at him, and feel that what was good enough for others is good enough for him. Such conduct is all wrong, and those who are guilty of it stand in their own light. CHAPTER VIII. BIG AVERAGES. It is the custom in many factories to balance the scales so that a pound or so is taken out of each mess, in order to help make "a big average" for the season. That is, every mess is made to weigh a pound or so less than its actual weight, and is so entered on the book. In this way, if sixty or seventy messes are received, the cheese-maker has that number of pounds of milk more to make up than is charged against him. This amount twice a day would enable him to turn out some twelve or fourteen pounds of cheese more than he ought to if he received no more pounds of milk than he gives credit for on the milk-book. Thus he makes it appear to the patrons, and publishes it ultimately to the world, that he uses less pounds of milk in making a pound of cheese than is the actual fact. In common phrase, he "makes a big average." Let us illustrate a little. Suppose ten hundred and ten pounds of milk are delivered in ten messes. The entry on the book is one thousand pounds. Out of this he makes one hundred and one pounds of cured cheese. If the milk had been correctly weighed, the fact would appear that he made one pound of marketable cheese for every ten pounds of milk. But it really appears that it took a fraction less than ten pounds of milk, or 9.9 pounds, for a pound of cheese. This is the advantage which he has, in the eyes of the community, over the maker who gives honest weight. This is the reward of his petty dishonesty. In justification of this, it is argued that it keeps up not only the reputation of the maker but the reputation of the factory, while it wrongs no one, since the patrons get all the cheese, or its equivalent in money, and all are served alike. We admit that the patrons get all the products of the milk, but let us see for a moment whether all are treated fairly. Every patron has a pound of milk deducted from each mess. SMITH brings a hundred pound mess, and is therefore docked one hundredth part of it. JONES, with only one cow, delivers a ten pound mess, and is docked one-tenth of it. Thus, at the end of thirty days, each has delivered sixty messes. SMITH has delivered 6,000 pounds and been credited for 5,940. JONES has delivered 600 pounds, and got credit for 540. If ten pounds of milk make one pound of cheese, the account ought to stand thus: Smith, 6000 lbs. milk, 600 lbs. cheese. Jones, 600 lbs. milk, 60 lbs. cheese. --- Total, 660 But, under the system of deducting a pound from each mess, in order to show a "big average," the account really stands thus: Smith, 5,940 lbs. milk, 605 lbs. cheese. Jones, 540 lbs. milk, 55 lbs. cheese. --- Total, 660 At twenty cents a pound for cheese, JONES, because he is poor and delivers a small mess, loses just one dollar on his month's milk, and SMITH, because he is better off and has a bigger mess, gets the dollar added to his profits. This, in plain figures, is the result of deducting weight in order to show a "big average." Let no one who reads this do it again. He can no longer plead ignorance, and continue to rob PETER for the benefit of PAUL, under the supposition that he is treating all alike and fairly. Unquestionably, something should be allowed for the difference between a dry and a wet can. The amount is trifling, and can be got at by balancing the scales immediately after running out a can of milk. But, when the scales are balanced with a wet can, they will not balance exactly when the can is dry; and whoever delivers the first mess and wets the can will suffer a slight loss, unless care is taken to give good weight. The variation will generally not be more than a quarter of a pound or so, and can be nearly enough approximated by attention to the fractions of a pound denoted by the scales. Of course, in weighing milk, only the full pounds can be counted and credited, the fractions going to make up full weight. As quick weight is demanded in selling cheese, milk when received should be weighed in the same way. This is fair, and ought to be satisfactory to all. But whether quick or slow weight is given, let it be honest. In the long run, "honesty is the best policy" in weighing milk as well as in other transactions; and, in this case, it is absolutely essential to justice. A little deduction or variation on a single mess, is of small consequence; but "many mickles make a muckle," and when the variation from a correct standard is constantly in one direction, after a while it amounts to a noticeable quantity. Occasionally a mess of milk will get run into the vat without weighing, by the weigher forgetting to close the gate or faucet. When an accident of this kind happens, there is no fairer way than to give credit for an average mess as compared with the messes at the same time of day previously. If the patron is a fair man, there will be little trouble in hitting upon a satisfactory figure. If disposed to make the most of a mistake, he will be likely to tell you that he thought he had a larger mess than usual, and crowd you up to as high a figure as possible. But one has to exercise his best judgment, and give such credit as he thinks will wrong no one. Such mistakes, though almost unavoidable, are unpleasant to one who is sensitive and wishes to keep the good side of all; and not only care should be taken, but every precaution should be used, to prevent them. The handle or lever for closing the gate should be in full sight, and one should acquire the habit of working systematically, so that he may instinctively do what is necessary, even though his attention be for the moment diverted from his business. Great care is required, too, in making the entries in the milk book. A mess, by carelessness, may be credited to the wrong man; but when the man to whom the credit is wrongfully given presents himself, the mistake is likely to be discovered, though you may not be able to determine at once to whom the credit belongs. In such case, preserve the figures, and when your messes are all in, turn over the leaves of the book and see who is without credit. The size of the mess is generally some indication. One is liable, too, to make a mistake of fifty or a hundred pounds in looking at the scales. But the habit of comparing every entry with the previous ones as you make it, will show the discrepancy. Where such variation is noticed, of course another glance at the weight will determine whether it is a mistake or not. It is a very good practice to call out the weight of each mess. This affords satisfaction to the patron as well as guards against allowing errors to pass. But, under all circumstances, too much attention cannot be paid to keeping the milk-book correctly. It is the only guide to the distribution of the proceeds of the factory, and the thought of even a possible mistake ought to give an honest man a strong sense of responsibility. No bank book is of more importance. CHAPTER IX. CONDUCTORS, STRAINERS, ETC. When treating of receiving milk, we spake of conductors as difficult to clean. We consider them an abomination in a cheese factory; yet almost every factory uses them. We believe there are some, however, arranged for delivering and receiving milk by driving through one end of the factory. The milk is brought in small cans, out of which it is poured into the weighing-can by hand. The weighing-can is on a truck running on a railway along the sides or ends of the vats, into which the milk is readily emptied by tipping. This does away with both faucets and conductors, and the idea is worthy the attention of all factorymen. When cranes are used in receiving milk, the outside conductors are not needed, but there are two or three long conductors, inside the factory, used for running the milk from the weighing-can into the vats. Sometimes