CHAPTER XXIII.. Cheddar Process.

CHEDDAR PROCESS.

During the summer of 1869, we had the pleasure of visiting the Spring Creek and Slate Hill factories, in Montgomery county, under the charge of Mr. ALEXANDER MACADAM. Mr. MACADAM'S father is an old cheese-maker, who learned the Cheddar process from the celebrated English dairyman, Mr. JOSEPH HARDING, of Somerset, about 1855. The son has had all the advantages of the father's experience, and, in addition to an active, inquiring and practical turn of mind, has had experience in one of the heaviest cheese houses in London. If any one knows what good cheese is, and what is required by the English taste, as well as by the American market, we think Mr. ALEXANDER MACADAM does. He is, besides, intelligent, free and communicative--ready to impart any information within his knowledge. We propose to give as intelligible an account of his process as we were able to pick up in our brief visit. But, as he adopts in part the American method, and humors considerably American ideas, we will first give a brief description of the real Cheddar process, as explained in a pamphlet written by Mr. ROBERT MACADAM, of Gorsty Hill Dairy, Crewe, who is the father of our host:

In describing the process of cheese-making, it is necessary to keep in view some definite size of dairy; and for this reason, we will allude in the present section to one making cheese from the milk of 60 cows.

As detailed in the paragraph on the morning's operations, the evening's milk having cooled down to 62°, is lifted and sieved into the cheese tub, and the morning's milk added to it, as it comes from the cow-house. If the temperature of the milk, when thus mixed, be under 78°, it must be raised to that degree of warmth, as from 78° to 80° is the best temperature at which milk can be set for coagulation. This may be effected either by warming a portion of the milk among hot water to any temperature not above 150°, or, when the cheese-tub is double-bottomed, by introducing a jet of steam, or allowing the hot water to circulate. The quantity of milk in the cheese-tub being one hundred and sixty-five gallons, the requisite quantity of annotto is now added, and carefully mixed, to produce a rich straw or cowslip color. Five quarts of sour whey being added, and a quantity of rennet sufficient to coagulate the mass of milk in sixty minutes, the whole is gently stirred and completely mixed, covered over with a clean cloth, and allowed to stand for coagulation. After the milk has stood for fifteen minutes, the top or surface should be gently stirred, to prevent the cream from ascending, and this must be repeated if the curd is long in beginning to form. Hence it is preferable that the coagulation should be completed in from fifty to sixty minutes, as otherwise a waste of richness is likely to ensue. When the cream shows a decided tendency to rise to the surface, it is advisable to skim it off, previous to lifting the evening's milk, and warm it to a temperature of 95°, as this prevents it from ascending, and causes it to amalgamate more completely with the mass of milk set for coagulation. In stirring the milk to prevent the cream from ascending, the strictest attention should be observed to abstain from doing so if the slightest degree of coagulation is perceived. As soon as the curd has acquired a moderate degree of firmness, the operation of breaking-up should be at once commenced, and must be performed carefully, gently and minutely. This may be accomplished by one person in about thirty minutes, when the revolving knife breaker is employed, or by two persons in about the same time, when the shovel or wire-breakers are used. Before this operation is finished, a quantity of whey must be taken from the cheese-tub, heated to 150°, and again poured upon the mass, stirring being actively kept up beneath the stream, to prevent any portion of the curd from being scalded. The quantity thus heated must be sufficient to raise the temperature of the contents of the cheese-tub to 80°, and the whole must be carefully and completely mixed. The addition of warm whey raises the temperature, and consequently hastens the separation of the whey from the curd, and assists in promoting the necessary acidity. [If, however, the presence of acidity can be detected by the smell or taste, no warm whey should be used at this stage of the process.] The curd being broken to a sufficient degree of fineness, it is allowed to remain undisturbed for one hour, except when the acid exists in too great a degree, in which case it should only stand during the time occupied by warming the whey for scalding. The whey-separator is then inserted, and the liquid allowed to run off until the surface of the curd appears among the whey, after which the separator is taken out, and the curd properly broken up with the shovel-breaker. But before breaking up the curd, a quantity of whey should be heated to 150°, for the purpose of scalding it. One person pours a portion of this hot whey over the curd, while another stirs actively beneath the stream with a shovel-breaker. The hot whey is poured cautiously over the mass at intervals, and the stirring is kept up gently but briskly, until the temperature is raised gradually to 98° or 100° Fah. The stirring is continued, and the temperature maintained, until the curd acquires a certain degree of firmness and consistency, which it is difficult to describe, but which the intelligent cheese-maker soon learns to recognize by its appearance, and by its peculiarly elastic feel when handled. It is therefore of the utmost importance to possess the discrimination and tact necessary for discerning when the proper degree of firmness and consistency has been attained. When the curd is sufficiently "cooked," it is in small granular particles, firm and elastic to the touch, and when a portion is taken in the hand and squeezed, it does not readily adhere, but separates into particles. The stirring must be continued till this peculiar consistency is attained, without any regard to the length of time, but should on no account be farther prolonged, because the cheese will then have a tendency to be hard and stiff, and will require a longer time to mature in the cheese-room. The length of time required for stirring varies according to the previous condition of the milk, being from twenty to thirty minutes when the acid exists in a sufficient degree, or even double that time when the natural process of change in the milk has been slow. This process of saturating the curd with heated whey has the effect of completely separating the solid and fluid parts, the only moisture left being that which adheres to the particles, and which comes away under pressure. But when the temperature is raised in this manner, or by heat from the bottom of the cheese-tub, the utmost care is necessary to keep the curd from being over-scalded, as, when the temperature is too suddenly raised, part of buttraceous matter may be lost, and the small pulpy particles get skinned over, inclosing a quantity of the whey, which it is extremely difficult again to separate. If the milk has been in proper condition to begin with, and the process carried on in the manner thus detailed, the curd will retain all the natural richness of the milk, and the cheese produced will have that rich creamy taste and sweet milky flavor, something like the odor of new milk, known as the Cheddar flavor. When the curd is raised (in the manner described above) to the natural heat of the milk (98°,) or only one or two degrees above it, all the butter is retained and fixed in the curd; for although subjected even at first to a pressure of half a ton, little or no trace of butter will appear. This is unquestionably a more rational and far superior method of separating the whey from the curd than that of heating beside a fire or in a furnace, with its attendant skewerings and changings.

The next step in the continuation of the process is to insert the separator, after the curd has been allowed to remain undisturbed in the scald for the space of thirty minutes. After the whey is run off, the curd is thrown up into a heap in the center of the cheese-tub, covered over with a clean cheese-cloth, and the whey allowed to drain away from it for another half-hour. At the end of that time the curd is cut across, turned over in square lumps, heaped up, covered as before, and then allowed to lie for half an hour longer. The curd is then taken from the cheese-tub, laid upon a cooler, split by the hand into thin flakes, and spread out to cool. The curd at this stage has a distinctly acid smell; it is slightly sour, and by no means palatable; and its taste and appearance are such as would lead a novice to think it unlikely to produce a fine cheese. When the curd has been exposed on the cooler for fifteen minutes, it is turned over, and allowed to lie for the same length of time. It is then packed into a cheese-vat, having a clean cloth under it, placed under the press for the space of ten minutes, and subjected to a pressure of half a ton. When taken out, it is ground in the mill, weighed, and returned to the cooler, and if the acid is sufficiently developed, it should be at once salted, cooled down to about 65°, and placed under pressure. The purest refined salt should be used, and should be weighed and carefully mixed with the mass, one pound of salt being sufficient for fifty-six pounds of curd.

When the acid is found to be insufficiently developed in the previous stages of the process, the curd is allowed to lie unsalted, and is stirred up occasionally, until the necessary degree of acidity is acquired. The curd is then finally put into the cheese-vat, and at once put under pressure, at first under a weight of five or six cwt. The cheese is taken out of the press in the evening, and a clean cloth put upon it, and being turned in the vat, is subjected to a pressure of half a ton. Next morning, it is again taken out, wrapped in a dry cloth, reversed in the vat, and returned into the press with four cwt. additional pressure placed upon it. On the following morning it receives its third and last cloth, and when placed in the press, is now subjected to the pressure of 18 cwt. In the evening, it is once more removed from the press, gets a calico cap neatly stitched upon it, is reversed in the vat, placed under a pressure of one ton till the following morning, and is then finally taken from the press. The cheese is then tightly bandaged to preserve its proper shape, and being ticketed with its date and number, is carried to the cheese-room, where it must be turned every day until fully ripe for market. Cheeses may always be in the store-room in seventy-two hours after they are first put into the press, and, indeed, they might be placed there much earlier; only to insure consolidation, it is preferable to maintain the pressure during the time specified.

A diary or register should be kept, into which the date and number of each cheese should be formally entered, together with such remarks as may be needful and proper concerning the condition of the milk, and the peculiarities of the curd, &c. The cheese-maker, when testing the quality of any cheese after it is ripe, may learn from the register the precise conditions of its manufacture, and will thus be assisted in attaining that degree of excellence which was laid down in the beginning of this work as a proper standard or quality. It will also be found highly useful to note down many similar facts, such as the various yields of milk at particular seasons, and from different kinds of pasture or house-feeding, as the practice will not only give wide views of the subject, and correct information regarding it, but will also tend greatly to foster accurate and business-like habits.

It is necessary to state distinctly the mode of procedure best adapted for this contingency because the over-acidity of milk when not detected and duly attended to in the process, produces a corresponding blemish in the cheese.

In very warm weather, when the temperature of the evening's milk stands in the morning as high as 70° or upwards, every part of the process described in the previous section must be hastened. The curd is broken more speedily than usual, and whey is taken off as soon as possible, and quickly warmed for scalding. When the operation of breaking is concluded, an interval of only five minutes is allowed before the whey is run off. Scalding is then proceeded with, but, under these circumstances, the curd and whey should only be raised to the temperature of 98°. When the proper degree of firmness has been attained by stirring, the rest of the whey is run off after another interval of five minutes, and when the curd is heaped up, ten minutes only are allowed to elapse before it is cut across and turned over. At the end of other ten minutes, it is laid upon the cooler, in five minutes more it is turned over, and at the end of other five it is put into the vat and under the press. Having been subjected to pressure for five minutes, the curd is taken out, ground in the mill, put back into the cooler, and salted. It is then stirred up to cool, until the temperature of the mass is reduced to 65°, when it is placed in the vat, and subjected to the ordinary routine of pressure. It may be stated, in illustration of the time occupied by these operations, that if the curd be ready for breaking at eight o'clock, it may be milled and salted by eleven. By expeditiously conducting every stage of the process, excellent cheeses may be produced, even at the above temperature; but when the ordinary time is allowed to elapse before the curd is "cooked" and salted, the cheeses will likely be sour. These rules and statements are based on the safe ground of personal experience, for in a very warm season we have made upwards of forty tons of cheese without one being sour.

In these days of dispatch and outward display, when men seek so eagerly for the shortest and easiest ways of doing things, some will doubtless be found to carp at the minuteness and extent of the foregoing details, and at the repeated injunction to strive after a clear and intelligent conception of the principles on which this branch of industry is founded. And many more, whose past experience has been little else than a slothful compliance with false rules and prejudices, may, perhaps, censure the system as too abstruse and complicated. But all such objections are refuted by the simple fact that no common product, made from raw material universally the same, varies more in quality and value than cheese, from the one cause of difference in the skill with which it is made. To attain to excellence in cheese-making, it is absolutely necessary that the hand and the head should work together.

The Cheddar process, as carried on at Spring Creek factory, is an adaptation of the foregoing to American apparatus and implements, with other variations. The milk is set in the usual manner, and at the usual temperature--say, 82° to 84°. It is cut in the usual manner, and gradually heated up to 98°. Then the whole is allowed to stand, with occasional stirring, until the whey is perceptibly acid. The day we were there, we found the curd in the whey, and as much changed as is generally considered by Americans sufficient for dipping and salting. But as soon as a slight change is perceptible--indeed, as soon as any one of the hands fancies it is changed--the whey is drawn off. If the whey should still be sweet and the curd soft, there is no harm in drawing off the whey. Then one end of the vat is raised, the curd is poked away from the lower end, and the whey is allowed to drain out. If the curd is quite soft, the further separation of the whey is facilitated by cross-cuttings with a large butcher or groceryman's cheese-knife. If it is well "cooked," this is not necessary.

At the expiration of half an hour or so--provided the whey is not rapidly taking on acid, in which case, at the expiration of five, ten, or fifteen minutes, according to condition--the curd is cut into pieces six or eight inches square, with the knife just mentioned; these pieces are split laterally through the middle with the knife; the top and bottom surfaces are put together, and the whole piled up along the sides of the vat. The object of this operation is to get the cool surfaces into the middle, to be influenced by the heat, and to give the already heated center contact with the atmosphere. In a little while, the bottom pieces are piled on top. The cutting and splitting operation may be repeated at intervals of twenty or thirty minutes until the whey that runs from the curd has much the taste of sour milk just before it begins to lopper.

The whey looks white and rich, and is really so; but it is claimed, that there is not as much waste as is caused by keeping the curd in the whey and stirring it, when the butter and cheese that escape are so diluted as not to be noticed.

When the whey draining from the curd has a decided sour-milk taste, the accumulation is removed, the curd mill is set on the end of the vat, and the large square pieces of curd thrown into the hopper and run through. The mill tears them into pieces varying in size from that of a kernel of corn to a butternut. When ground, two pounds and an eighth of salt are sprinkled over the curd and stirred in. (Considering the dry state of curd, this is really heavy salting--heavier than three pounds thrown on the dripping curd, in the usual manner.) The salting done, the curd is allowed to stand, with occasional stirring, as long as convenient--indeed, the longer the better. It will take no harm after being salted; and if a curd is at all tainted, or is made of sour-milk, and is rather soft, it should be allowed to stand as long as possible, and permit the hands to get it to press and ready to bandage the same afternoon or evening.

This is the simple process, as we saw it at Spring Creek factory. The pressing and curing are not essentially different from the common methods. Thorough pressing, however, is considered essential; and so is an equable temperature in the drying room--which, by the way, Mr. MACADAM did not have the advantage of, as the building was erected on economical principles, with a very primitive but thorough system of ventilation--not under his direction or supervision, however.

With sour-milk, Mr. MACADAM hastens every stage of the process, up to the time of salting. When the requisite degree of acid is developed, even though the heat may not have gone above 90°, and the curd is very soft, the whey is drawn off, and the curd repeatedly cut into small squares with a knife, to facilitate the separation of the whey. The curd is ground, and the salt thrown on--in less quantity--when the whey that drains off has the proper sour milk taste. It is then allowed to stand in the vat, and drain and harden, as long as the work of the factory will permit. If it can remain a couple of days in the press, it is an advantage.

The curds prepared in the manner we have been describing for good milk, does not have a very promising look to an American cheese-maker. It is tough and stringy, and quite elastic. At least, such was the appearance of the curd which we saw. It is proper to state, however, that it was made of tainted milk, and the taint was quite marked in the curd. This, Mr. MACADAM told us, was the condition of most of the milk and curds for some weeks past in that factory; yet, the taint did not show in the cheese on the ranges, except in a few instances where the curd had been salted a little too sweet, as he thought.

The great secret of his success, he seemed to think, was in getting rid of the whey early, in allowing a good deal of acid to develop, especially in tainted curds, in airing the curds and allowing the gases to escape, and in salting well.

Mr. MACADAM'S cheese, as a general thing, tried splendidly. It was firm, flaky, buttery and fine-flavored. His opinion is, that American cheese is, as a general rule, salted too sweet and too low, for the purpose of having it cure quick for market; but it lacks good keeping qualities, and verifies the old adage, "Soon ripe, soon rotten." It is hard to overcome this desire for quick returns; but he would recommend those who wish to improve American cheese, to sour rather more, salt a little more, and color a little less--as little as the market will allow--as coloring is believed to be positively injurious to quality. The tendency should be in these directions, in order to make a slower curing, better keeping and better flavored article.

But, it must be borne in mind, that Mr. MACADAM has in view his own process of manufacture, and that allowances must be made for different modes. Let each be ready to receive hints, make his own experiments, and abide by his own decisions.

FOOTNOTE:

"A good cheese is rich, without being greasy, with a sweet, nutty flavor; clear, equal color throughout; of a compact, solid texture, without being waxy; firm, yet melting easily in the mouth, and leaving no rough flavor on the palate."

ADVERTISEMENTS

Utica Morning Herald

BOOK AND JOB PRINTING

ESTABLISHMENT,

No. 60 Genesee St., Utica, N. Y.,

Possesses EXTENSIVE MODERN FACILITIES for all kinds of

LETTER PRESS PRINTING,

And increased attention will be paid to this department, under the direction of

R. W. ROBERTS.

NEW STYLES OF TYPE, BORDERS, &C.,

are provided as they appear in the Eastern cities, and the

Long Established Reputation

of the office will be maintained, for

THE BEST WORK AT THE LOWEST PRICES.

MANUFACTURERS, LAWYERS, AND BUSINESS MEN,

Will have their orders carefully and intelligently filled.

ELLIS H. ROBERTS, Proprietor.

Utica Morning Herald

AND DAILY GAZETTE,

NINE DOLLARS A YEAR IN ADVANCE, contains more reading matter than any other daily published in Central New York, including the Fullest and Latest

TELEGRAPHIC REPORTS,

CORRESPONDENCE

From the State and National Capitals,

and elsewhere, while especial attention is bestowed on

LOCAL AND GENERAL NEWS,

and a high Literary Standard is aimed at. An

AGRICULTURAL DEPARTMENT

is well maintained especially designed for the

Dairymen and Farmers

of the Central and Northern Counties.

The UTICA HERALD has by far the largest circulation in the City, and its

AGGREGATE CIRCULATION IS OVER 12,000.

ADVERTISE IN IT.

THE DAIRYMEN'S PAPER!

THE UTICA WEEKLY HERALD

has, since the first organization of the Dairymen's Association, reported promptly and fully all of its proceedings and never more fully and satisfactorily than the addresses and debates before the Convention held in Utica in January, 1870.

The UTICA HERALD also devotes especial attention to everything connected with the dairy interest; to

Diseases of Cattle and their Cure; The Manufacture of Butter and Cheese, and to all Improved Processes and Apparatus.

The weekly edition every Tuesday contains the report of the

LITTLE FALLS MARKET OF THE PREVIOUS DAY.

The UTICA HERALD has made the dairy interest a specialty, and in its weekly edition devotes to it

More Space and Attention than any other Paper in the Country.

At the same time, the UTICA WEEKLY HERALD aims to be in all respects a

FIRST-CLASS FAMILY PAPER.

Its Editorial Articles

are accepted and recognized as fitly speaking the Union sentiment, the intelligent convictions, and the thoughtful aspirations of the million of people which it represents.

The UTICA HERALD, in its weekly as well as its morning edition, is pre-eminently

A NEWSPAPER.

By thorough classification and elaborate condensation it presents the gist of all the news in the briefest space, and the person who reads no other journal, will not be ignorant of the current of events, and the movement of men and principles.

THE CORRESPONDENCE

weekly published in our columns, from Washington, New York, Albany and elsewhere, is not inferior in literary or political interest to that of any other journal in the country.

THE LITERARY DEPARTMENT

will receive during the coming year, increased attention, and we trust will deserve in even a higher degree than heretofore the encomiums which have been bestowed upon it.

ADVERTISE IN IT.

Manufacturers and merchants wishing to reach dairymen and producers of butter and cheese, can do so in no other way so readily and so cheaply, as through the columns of the UTICA WEEKLY HERALD.

THE TERMS.

The UTICA WEEKLY HERALD is published at the low price of

TWO DOLLARS A YEAR.

Payment is required in advance. Taking into account the size and character of the paper--its political, news, literary and agricultural merits--it is believed that this is

THE CHEAPEST PAPER PUBLISHED.

Now is the time to form clubs. Let the circulation be doubled during the current year.

Address, UTICA HERALD, 60 Genesee Street, Utica, N. Y.

BOOK BINDING!

THE OLD ESTABLISHED

BOOK BINDERY,

No. 60 GENESEE ST., UTICA, N. Y.,

(Morning Herald Block,)

Has all the facilities for BINDING BOOKS, new and old, in as good style, and at as low prices as can be obtained anywhere in New York or elsewhere.

Many families may gather a respectable library by gathering up their

Magazines, Newspapers, and other Serials,

And we are prepared to bind in any desirable style

ATLANTIC MAGAZINE, HARPER'S MAGAZINE, KNICKERBOCKER MAGAZINE, GRAHAM'S MAGAZINE, PETERSON'S MAGAZINE, HOME MAGAZINE, LESLIE'S MAGAZINE, BALLOU'S MAGAZINE, LADY'S BOOK, MUSIC, LIBRARY BOOKS, LAW BOOKS, LESLIE'S PICTORIAL, HARPER'S PICTORIAL, BALLOU'S PICTORIAL, ILLUSTRATED LONDON NEWS, SPENCER'S HISTORY OF UNITED STATES, TALLIS'S SHAKESPEARE, JOHNSON'S SHAKESPEARE, BOYDELL'S SHAKESPEARE, IRVING'S WASHINGTON, LOSSING'S WASHINGTON, SCRIPTURE HISTORY, LIFE OF CHRIST, HARPER'S BIBLE, BROWN'S BIBLE, FLETCHER'S BIBLE, VIRTUE'S BIBLE, DOUAY BIBLE, ENCYCLOPEDIA OF ARTS AND SCIENCES, SCIENTIFIC AMERICAN, HINTON'S HISTORY OF UNITED STATES,

And all newspapers, whether great or small, as well as collections of Pamphlets, Manuscripts, or whatever else is worthy of preservation.

Books will be bound in any style to suit the taste of our customers in

Full Turkey Gilt, Full Calf, Antique Finished, Half Calf, or Half Turkey,

or in Full Sheep, Full or Half Cloth, with Edges Gilt, Marbled, or Sprinkled, as may be desired.

Books sent by express or otherwise, will receive prompt attention. Good Workmanship and Reasonable Prices warranted.

The Largest Fancy Goods House

IN CENTRAL NEW YORK,

W. M. STORRS,

71 Genesee Street, Utica,

--DEALER IN--

FOREIGN & DOMESTIC

FANCY GOODS,

Shot Guns, Rifles, Revolvers, Cartridges, Ammunition, Fishing Tackle and Sporting Apparatus of every Description.

Wooden & Willow Ware,

HOUSE-KEEPING GOODS,

Farm Baskets, Pails, Churns, &c., &c.

CALL AND SEE MY IMMENSE STOCK.

W. M. STORRS, UTICA, N. Y.

READY-MADE CLOTHING!

Every farmer in this and adjoining counties will find it to his advantage to purchase his Clothing of

C. A. YATES & CO.,

AT THE

MARBLE BLOCK

CLOTHING STORE.

We pay particular attention to the quality of the Cloth, have every garment substantially made, and guarantee durability. We also keep the

LARGEST STOCK OF CLOTHING

in this section of the country, and can therefore give the advantage of an immense variety. Our prices will at all times be the lowest in the market, and goods will be freely shown, whether for the purpose of buying at the time or at some future time. We therefore invite all to call and see our store and stock, and to learn our prices.

Particular attention paid to

Youth's and Boys' Clothing.

The most extensive assortment in the county can be found at our store.

When in search of Clothing, Look for the Marble Block,

No. 54 Genesee St., Utica, N. Y.

C. A. YATES & CO.

AMERICAN BUTTON HOLE,

OVERSEAMING AND SEWING MACHINE.

The cheapest as well as the best, since it combines a Button Hole, Overseaming and Sewing Machine, in one simple form, making either the Lock Stitch or Button Hole Stitch, as occasion may require; doing every variety of sewing in a SUPERIOR MANNER, and in addition works a most perfect Button Hole and Overseams nicely.

Received a First Premium at the New York State Fair, and numerous other Fairs throughout the United States and Canada.

Knits Hosiery of all sizes. Sets up its own work. Knits the Heel and narrows off the Toe, and knits a pair of socks in thirty minutes.

The only Knitting Machine in the world that can shape a stocking the same as can be done when knit by hand.

Will make four distinct webs, thus enabling the operator to do a great variety of FANCY WORK.

For samples of work, and circulars of both Sewing Machine and Knitting Machine, address,

H. J. HILLIARD,

(BUTTERFIELD HOUSE.) 205 Genesee St., Utica.

HOWES & CLARK,

Real Estate Brokers,

178 GENESEE STREET,

Z. M. HOWES,} UTICA, N. Y. B. A. CLARK.}

Agents for Sale, Purchase, Leasing, Care, and Management of Real Estate.

Mortgages Negotiated and Investments Made.

FIRE, LIFE AND ACCIDENTAL INSURANCE IN FIRST CLASS COMPANIES.

Deeds, Mortgages and Leases Drawn and Executed.

The Best Dairy Paper!

At a recent meeting of the Farmers' Club, of the American Institute, in New York City, a correspondent asked for

"The Best Paper

IN THIS COUNTRY

DEVOTED TO THE DAIRY INTEREST?"

Mr. F. D. CURTIS, Vice President of the STATE AGRICULTURAL SOCIETY, answered, and it went on record as the

SENTIMENT OF THE CLUB:

"THE UTICA HERALD."

THE UTICA WEEKLY HERALD

IS ONLY

TWO DOLLARS A YEAR, IN ADVANCE.

STEAM ENGINE CO.,]

PORTABLE STEAM ENGINES,

From 4 to 20 Horse Power.

STATIONARY ENGINES,

From 4 to 500 Horse Power.

BOILERS OF ALL KINDS,

CIRCULAR SAW MILLS, &C.

Boilers Especially Adapted to Cheese Factories

On Hand or Furnished on Short Notice.

Having one of the Oldest, Largest and Most Complete Works in the United States, especially adapted to the manufacture of Engines, Boilers, Saw Mills, &c., we are able to furnish them, built of the very best materials, and at the lowest prices at which work in any way equal, can be obtained.

Prices furnished on application.

Wood & Mann Steam Engine Co., UTICA, N. Y.

WILLIAM RALPH & CO.,

173 & 175 Genesee St.,

WM. RALPH, } UTICA, N. Y. JOHN CARTON.}

MANUFACTURERS OF AND DEALERS IN

CHEESE-FACTORY AND FARM

Dairy Apparatus,

TOOLS, IMPLEMENTS

AND

FURNISHING GOODS,

SUCH AS

CHEESE VATS FOR FACTORIES, CHEESE VATS FOR DAIRIES, FACTORY WARMING AND VENTILATING APPARATUS, WATER-HEATERS, WEIGHING CANS, CARRYING CANS, CHEESE PRESSES, PRESS SCREWS,

WOOD PRESS HOOPS, METALLIC PRESS HOOPS, MILK AGITATORS, "AMERICAN" CURD MILL, CURD AGITATORS, LACTOMETERS, MILK TEST GLASSES, CREAM GAUGES, THERMOMETERS, STEEL CURD KNIVES,

DRAINING SINKS, MILK CONDUCTORS, PLATFORM SCALES, IMPROVED TIN MILK PAILS, DAIRY PAILS, DAIRY DIPPERS, CURD SCOOPS, WHEY STRAINERS, RENNET JARS, PATENT MILK CAN HANDLES,

STENCIL PLATES, FACTORY MILK BOOKS, ANNOTTA, SCALE BOARDS, CHEESE BANDAGE, RENNETS, MILK, WATER AND WHEY FAUCETS, SINK CASTORS, CHEESE HOOPS, HANDLES, &c., &c.

All articles in our line are of the best kinds and most approved patterns, and our prices as low as first class goods can be furnished.

Plans, Estimates, &c., for Cheese-Factories and Dairies, together with other information pertaining thereto, will be cheerfully furnished to parties interested, on application.

RALPH'S ONEIDA CHEESE VATS

For Cheese Factories & Farm Dairies.

ADAPTED TO ALL CLASSES, HOWEVER LARGE OR SMALL.

(See cut of 600 gallon, factory size, on cover.)

This Cheese Vat is constantly growing in favor as its merits become known; it is now used in about 500 Cheese Factories and 1400 Dairies. From its construction and principle of operation--differing essentially from all others,--a larger amount of cheese from a given amount of milk can be made with it, with a much less consumption of fuel and labor. By it the heat is perfectly controllable, and distributed absolutely equal in every part, except that there is a slightly less amount at the bottom of the Milk Vat; this is effected by the "EQUALIZER"--which is not used in any other apparatus,--and is an advantage duly appreciated by all good cheese-makers.

These Vats are complete and ready for use on attaching smoke pipe, involving the use of no steam-boiler or pipes, brick arches or other expensive appertenance; are quite simple in arrangement, strong and durable in construction.

Send for Descriptive Circular and Price List.

WM. RALPH & CO.,

UTICA, N. Y.

CHEESE FACTORY

WARMING & VENTILATING APPARATUS.

WE WOULD INVITE ATTENTION TO THIS ARTICLE:

It is admirably adapted to securing a proper condition of the atmosphere in the curing-room to facilitate the curing of the cheese, particularly in cool and damp weather, in spring and fall, giving

A Soft Genial Temperature Throughout the Building,

favorable to a rapid and proper ripening of the cheese; there being no more heat near the heater than in remote parts of the room. By a suitable inlet and ventiducts, air from the outside may be conducted to the heater and from thence distributed to all parts of the curing-room, expelling the old and perhaps tainted air from the building. For further information address,

WM. RALPH & CO.,

UTICA, N. Y.

JONES & FAULKNER'S

Dairy Furnishing Store,

No. 141 GENESEE STREET,

UTICA, N. Y.

We beg leave to call your attention to our stock of Dairy Furnishing Goods, being the only complete assortment in this line to be found in the United States. Believing we can make it an object for you to purchase of us, we earnestly solicit your patronage.

We shall issue our Price List about the 1st of March. Those sending their names to us, will receive a copy of the same by mail.

CHEESE VATS.

WE SELL

Ralph's and O'Neil's Patent Vats, Bagg's, Miller's, and Schermerhorn's Patent Heaters, at Manufacturers' prices.

HOOPS.

ALL SIZES.

Improved Hard Wood, Extra Hooped with Iron, Welded and Riveted Bands, and Malleable Handles, also Galvanized Hoops.

SCREWS.

ALL STYLES AND SIZES.

Wrought Iron, and of superior manufacture.

BANDAGE.

ALL WIDTHS.

26, 28, 34, 36, 38 and 40 inch, Bleached and Unbleached.

Linen Strainer and Linen and Cotton Press and Cap Cloth, also Bleached and Brown Sheetings.

STONE RENNET JARS.

Sizes 8, 10, 12, 15 and 20 gallons.

WEIGH and CARRYING CANS.

ALL SIZES.

With Patent Bottoms, and extra heavy Tin.

Burnap's Concave Can Bottoms and Convex Tops, best thing made.

DAIRY KNIVES.

Young's celebrated Two Edged, Cast Steel, best in use, all sizes, with Perpendicular and Horizontal Blades.

ANNOTTO.

Common, Medium, and Extra Fine, also Liquid Annato.

RENNETS.

American and Imported, of superior quality and strength.

MISCELLANEOUS.

Factory Account Books, all Sizes. Curd Scoops, wood and tin. Rubber and Tin Syphons and Strainers. Rubber Mops and Aprons. Improved Per Cent. Lactometers. Alkali and Spirit Meters. Legal Instruments for detecting impurities in Milk. Glass Test Tubes. Cheese and Butter Tryers. Indelible Marking Paste, red, blue and black. Stencil Plates and Brushes. Factory Brands. Factory Slates. Factory Soldering Irons. Weigh Can Gates, 3 in. Dairy Dippers. Milk and Hot Water Faucets, all sizes. Conductor Heads. Scale Boards, all sizes. Wood, Iron and Lead Water Pipes and Steam Pipes. Curd Sink Castors. McAdams' English Curd Mills. Platform Scales. Potash and Concentrated Lye. New Style Brass Thermometers.

Finally, every article used by Cheese Factory and Dairymen, pertaining to the manufacture of Cheese.

We also sell the Annual Reports of the American Dairymen's Association, and McAdams' explanation of the Cheddar System.

Factorymen wishing Cheese-Makers, will do well to apply to us, as we have a list of First Class Makers desiring situations.

Cheese-Makers who are competent, and can give satisfactory references, may do well to make application to us.

Goods ordered from us will be carefully packed and shipped as directed to any part of the World.

JONES & FAULKNER,

No. 141 GENESEE STREET,

UTICA, N. Y.

GREAT REDUCTION IN THE PRICE OF CLOTHING!

Some of the BARGAINS to be found at the GREAT WARDROBE. CALL AND INSPECT THEM.

BLACK BROADCLOTH FROCKCOATS, Only Seven Dollars. HEAVY BLACK DOESKIN PANTS, Only Four Dollars. FINE BLACK DOESKIN VESTS, Only Two Dollars and Fifty Cents. HEAVY STOUT PANTS, (BLACK OR MIXED,) Only Three Dollars. HEAVY MOSCOW BEAVER OVERCOATS, Only Fifteen Dollars. HEAVY AND WARM OVERCOATS, Only Six Dollars and Fifty Cents. GOOD ALL WOOL OVERCOATS, Only Seven Dollars. HEAVY ALL WOOL SACKCOATS, Only Six Dollars.

A LARGE STOCK OF BOYS' CLOTHING,

A Good Share at Cost, and part Less than Cost.

A Splendid Assortment of FURNISHING GOODS, Cheaper than at any other Store.

The New and Elegant "IRVING" PAPER COLLAR, Only Ten Cents per Box. FINE LINEN COLLARS, Only One Dollar and Fifty Cents per Dozen. GOOD WHITE SHIRTS, Only One Dollar Each. QUAKER CITY FINE SHIRTS, the Best Shirts in the United States. Those Made from New York Mills Muslin, Only Three Dollars Each. From Wamsutta Muslin, Only Two Dollars and Seventy-five Cents. Lower Grades of the same make, at Two Dollars and Fifty Cents and Two Dollars Each.

Don't Fail to Examine these Shirts--It may be an Advantage to You.

FINE WHITE WRAPPERS AND DRAWERS, Only One Dollar Each. HEAVY MIXED WRAPPERS AND DRAWERS, Only Fifty Cents Each.

CALL AT THE GREAT WARDROBE THE MODEL CLOTHING STORE, 110 & 112 Genesee St., Utica, N. Y.

CHARLES C. KINGSLEY.

Agents for the Double Warp Royal Standard Alpacas. We Make a Specialty of Flannels and Blankets.

AGENTS FOR MATIER & CO., OF BELFAST, LINEN MANUFACTURERS. Agents for Williston's Combed Sea Island Machine Thread.

V. B. STEWART & CO., Manufacturers of and Dealers in CLOAKS, DRY & FANCY GOODS, Silks, Shawls, Dress Goods, Cloakings, CARPETS, OIL CLOTHS, MATS, &c., Nos. 166 & 168 Genesee Street, Utica, N. Y.

CHAMBERLAIN & CUSHMAN, --GENERAL AGENTS FOR THE-- Singer's Sewing Machines --AND-- BICKFORD FAMILY KNITTING MACHINE,

FOR THE COUNTIES OF

Chenango, Herkimer, Jefferson, Lewis, Oneida, Otsego and St. Lawrence.

113 GENESEE ST., UTICA, N. Y.

The Celebrated Singer Family Sewing Machine, one of the oldest and most reliable Sewing Machines in use. It has been very much improved in the past year, making it the most quiet and easiest running shuttle machine now in use. It is adapted to a greater range of work than any other one machine, sewing from the finest tuck in Tarliton to a heavy Beaver coat. Its Attachments for Hemming, Braiding, Cording, Tucking, Quilting, Felling, Trimming, Binding, Ruffling and Embroidering, are novel and practical, and have been invented and adjusted especially for this Machine. There is now nearly 400,000 in use. There is now being made and sold over 4,000 machines each week, which is one of its best recommendations over other machines. It is perfectly simple and easy to learn. Don't fail to see one before purchasing a machine.

THE BICKFORD KNITTING MACHINE

Will Knit 15,000 stitches or 18 inches of Perfect Work in a Minute.

Socks complete and whole with double heel and toe. Strips from 1 to 12 inches wide, with selvedge on each edge. Fringe of any length, Cord of any size, and Tufting of any style.

PRICE 30 DOLLARS.

TAYLOR & CO.'S Jewelry Establishment, 70 GENESEE ST., UTICA, N. Y.

AMERICAN WATCHES, COMPRISING THE

HOWARD WATCH, WALTHAM WATCH,

ELGIN WATCH, UNITED STATES WATCH,

ALL AT FACTORY PRICES, In Gold and Silver Cases.

In SOLID SILVER WARE, of Gorham Manufacture, and in FINE SILVER PLATED WARE, of Rogers & Bros. make, we have a great variety of the very best patterns.

In ELEGANT JEWELRY we have the newest and most desirable patterns, consisting of

Gold Chains, Sets--Pins and Ear-Rings, Finger-Rings, Lockets, Bracelets, Sleeve-Buttons, Studs, &c., &c.

Purchasers of any articles in our line are invited to give us a call. All goods warranted.

W. S. TAYLOR & CO., 70 Genesee St.

THE GENUINE

OR,

Elias Howe Sewing Machine.

Hemmer, Feller, Binder, Braider, Quilter, Self-Baster, Corder, (adjustable foot,) Embroidery Attachment, and Gage.

SOLD ONLY AT 87 GENESEE ST., UTICA.

OVERTON & BUCKINGHAM, Agents.

N. B.--None genuine without the Trade Mark, (Medallion Profile of ELIAS HOWE, Jr.,) is imbedded in the Machine. This is the GENUINE HOWE. Prof. "ELIAS HOWE, Jr., the inventor, has

+The Exclusive Right to Make and Sell this Machine+."

Decision, Judge INGRAHAM--May, 1867.

Awarded the Grand Cross of the Legion of Honor, the Grand Gold Medal and a Silver Medal, Paris Exposition, 1867; the Grand Gold Medal, London, 1862; Six First Premiums, N. Y. State Fair, 1867, on Machine and Samples of Work.

Also, the following STATE FAIRS of 1868, have awarded this Machine the

FIRST PREMIUM:

New York, Ohio, Pennsylvania, Massachusetts. Vermont, New Hampshire, Wisconsin, Indiana.

At the County Fairs of Madison, Onondaga, Oswego, Wayne, Orleans, Tompkins, Seneca, Monroe, Herkimer, Schuyler, Livingston and a host of others, and Town Fairs too numerous to mention.

Agents for the NEW WILLISTON THREAD, made of Combed Sea Island Cotton.

PECKHAM'S POPULAR COOKING STOVE.

A New Strictly First Class Cooking Stove,

FOR COAL AND WOOD.

Unequalled and Warranted

IN EVERY RESPECT.

The Success and Superiority of this new Stove is Established beyond a doubt.

For its Economy of Fuel, Spacious Ovens, Splendid Baking Qualities, Facilities for Keeping Fire for great length of time, Extra Weight and Quality of Castings, and Superior Fitting of the Joints.

New Patent Movable Reservoir, New Patent Sectional Fire-Plate, New Patent Sad Iron Heater, New Patent Roaster. All Valuable Improvements. Call and Examine the Stoves and get Circulars with Testimonials.

MANUFACTURED AND SOLD BY J. S. & M. PECKHAM, 20 Catharine St., Utica, N. Y.

PECKHAM'S

NEW PATTERN

Agricultural Furnace & Boiler,

Warranted to Boil with Less Fuel and in Less Time than any Boiler Made.

This Furnace is used to great advantage by Cheese-Makers, Farmers, Butchers, Bakers and Hotel Keepers, and for various other Manufacturing and Mechanical purposes.

The Flues of this Boiler are so constructed that the whole surface of the Caldron is heated at the same time. They are portable, and require only a few lengths of pipe to fit them for use, and possess great advantages over Caldron Kettles set in brick.

J. S. & M. PECKHAM, Sole Manufacturers, Utica, N. Y.

THE PREMIUM HARVESTER

OF AMERICA.

THE ORIGINAL AND ONLY PREMIUM

BUCKEYE MOWER

AND COMBINED

SELF-RAKING REAPER.

Awarded the Highest Premium both in Mowing and Self-Raking, at the most important field trials ever held in any country.

Over 125,000 now in use.

30,000 sold in a single season.

MANUFACTURED BY

ADRIANCE, PLATT & CO.,

FOR

J. M. CHILDS & CO., UTICA, N. Y.

Office, 121 Genesee Street.

Circulars forwarded by mail.

HINTS

CHEESE-MAKING,

FOR THE

Dairyman, the Factoryman,

AND THE

MANUFACTURER.

BY T. D. CURTIS.

UTICA, N. Y.

ROBERTS, PRINTER, MORNING HERALD ESTABLISHMENT.

1870.

THE BEST DAIRY PAPER!

At a recent meeting of the Farmers' Club, of the American Institute, in New York City, a correspondent asked for "THE BEST PAPER IN THIS COUNTRY

DEVOTED TO THE DAIRY INTEREST?"

Mr. F. D. CURTIS, Vice-President of the State Agricultural Society, answered, and it went on record as the SENTIMENT OF THE CLUB:

"THE UTICA HERALD."

THE UTICA WEEKLY HERALD

Is Only Two Dollars a Year, in advance.

THE DAIRYMEN'S PAPER!

THE UTICA WEEKLY HERALD

has, since the first organization of the Dairymen's Association, reported promptly and fully all of its proceedings and never more fully and satisfactorily than the addresses and debates before the Convention held in Utica in January, 1870.

The UTICA HERALD also devotes especial attention to everything connected with the dairy interest; to

Diseases of Cattle and their Cure; The Manufacture of Butter and Cheese, and to all Improved Processes and Apparatus.

The weekly edition every Tuesday contains the report of the

LITTLE FALLS MARKET OF THE PREVIOUS DAY.

The UTICA HERALD has made the dairy interest a specialty, and in its weekly edition devotes to it

More Space and Attention than any other Paper in the Country.

At the same time, the UTICA WEEKLY HERALD aims to be in all respects a

FIRST-CLASS FAMILY PAPER.

Its Editorial Articles

are accepted and recognized as fitly speaking the Union sentiment, the intelligent convictions, and the thoughtful aspirations of the million of people which it represents.

The UTICA HERALD, in its weekly as well as its morning edition, is pre-eminently

A NEWSPAPER.

By thorough classification and elaborate condensation it presents the gist of all the news in the briefest space, and the person who reads no other journal, will not be ignorant of the current of events, and the movement of men and principles.

THE CORRESPONDENCE

weekly published in our columns, from Washington, New York, Albany and elsewhere, is not inferior in literary or political interest to that of any other journal in the country.

THE LITERARY DEPARTMENT

will receive during the coming year, increased attention, and we trust will deserve in even a higher degree than heretofore the encomiums which have been bestowed upon it.

ADVERTISE IN IT.

Manufacturers and merchants wishing to reach dairymen and producers of butter and cheese, can do so in no other way so readily and so cheaply, as through the columns of the UTICA WEEKLY HERALD.

THE TERMS.

The UTICA WEEKLY HERALD is published at the low price of

TWO DOLLARS A YEAR.

Payment is required in advance. Taking into account the size and character of the paper--its political, news, literary and agricultural merits--it is believed that this is

THE CHEAPEST PAPER PUBLISHED.

Now is the time to form clubs. Let the circulation be doubled during the current year.

Address, UTICA HERALD, 60 Genesee Street, Utica, N. Y.

WILLIAM RALPH & CO.,

MANUFACTURERS OF

ONEIDA CHEESE VATS,

FOR CHEESE-FACTORIES AND DAIRIES.

(See Advertisements Inside.)

Address, WILLIAM RALPH & CO., 173 and 175 Genesee St., Utica, N. Y.