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.[A] 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] "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."
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Every farmer in this and adjoining counties will find it to his
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AT THE
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When in search of Clothing, _Look for the Marble Block_,
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New York City, a correspondent asked for
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IS ONLY
TWO DOLLARS A YEAR, IN ADVANCE.
[Illustration: WOOD & MANN
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.
[Illustration]
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
[Illustration]
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.
[Illustration: THIS MEDALLION IS EMBEDDED IN EVERY GENUINE 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.
[Illustration: P.P.C.]
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,
[Illustration]
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.
[Illustration: ON THE ROAD.]
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
ON
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.)
[Illustration]
Address, WILLIAM RALPH & CO., 173 and 175 Genesee St., Utica, N. Y.
End of Project Gutenberg's Hints on cheese-making, by Thomas Day Curtis