The manufacture of cheese and butter has been among the earliest industries. Away back in the history of the world, we find Adam and Eve conveying their milk from the garden of Eden, in a one-horse wagon to the cool spring cheese factory, to be weighed in the balance. Whatever may be said of Adam and Eve to their discredit in the marketing of the products of their orchard, it has never been charged that they stopped at the pump and put water in their milk cans. Doubtless you all remember how Cain killed his brother Abel because Abel would not let him do the churning. We can picture Cain and Abel driving mooly cows up to the house from the pasture in the southeast corner of the garden, and Adam standing at the bars with a tin pail and a three-legged stool, smoking a meerschaum pipe and singing “Hold the fort for I am coming through the rye,” while Eve sat on the verandah altering over her last year's polonaise, and winking at the devil who stood behind the milk house singing, “I want to be an angel.” After he got through milking he came up and saw Eve blushing, and he said, “Madame, cheese it,” and she chose it.
But to come down to the present day, we find that cheese has become one of the most important branches of manufacture. It is next in importance to the silver interest. And, fellow cheese mongers, you are doing yourselves great injustice that you do not petition congress to pass a bill to remonetize cheese. There is more cheese raised in this country than there is silver, and it is more valuable. Suppose you had not eaten a mouthful in thirty days, and you should have placed on the table before you ten dollars stamped out of silver bullion on one plate and nine dollars stamped out of cheese bullion on another plate. Which would you take first? Though the face value of the nine cheese dollars would be ten per cent, below the face value of ten silver dollars, you would take the cheese. You could use it to better advantage in your business. Hence I say cheese is more valuable than silver, and it should be made legal tender for all debts, public and private, except pew rent. I may be in advance of other eminent financiers, who have studied the currency question, but I want to see the time come, and I trust the day is not far distant, when 412 1/2 grains of cheese will be equal to a dollar in codfish, and when the merry jingle of slices of cheese shall be heard in every pocket.
Then every cheese factory can make its own coin, money will be plenty, everybody will be happy, and there never will be any more war. It may be asked how this currency can be redeemed? I would have an incontrovertible bond, made of Limburger cheese, which is stronger and more durable. When this is done you can tell the rich from the poor man by the smell of his money. Now-a-days many of us do not even get a smell of money, but in the good days which are coming the gentle zephyr will waft to us the able-bodied Limburger, and we shall know that money is plenty.
The manufacture of cheese is a business that a poor man can engage in as well as a rich man. I say it, without fear of successful contradiction, and say it boldly, that a poor man with, say 200 cows, if he thoroughly understands his business, can market more cheese than a rich man who owns 300 oxen. This is susceptible of demonstration. If my boy showed a desire to become a statesman, I would say to him, “Young man, get married, buy a mooley cow, go to Sheboygan county, and start a cheese factory.”
Speaking of cows, did it ever occur to you, gentlemen, what a saving it would be to you if you should adopt mooley cows instead of horned cattle? It takes at least three tons of hay and a large quantity of ground feed annually to keep a pair of horns fat, and what earthly use are they? Statistics show that there are annually killed 45,000 grangers by cattle with horns. You pass laws to muzzle dogs, because one in ten thousand goes mad, and yet more people are killed by cattle horns than by dogs. What the country needs is more mooley cows.
Now that I am on the subject, it may be asked what is the best paying breed for the dairy. My opinion is divided between the south down and the cochin china. Some like one the best and some the other, but as for me, give me liberty or give me death.
There are many reforms that should be inaugurated in the manufacture of cheese. Why should cheese be made round? I am inclined to the belief that the making of cheese round is a superstition. Who had not rather buy a good square piece of cheese, than a wedge-shape chunk, all rind at one end, and as thin as a Congressman's excuse for voting back pay at the other? Make your cheese square and the consumer will rise up and call you another.
Another reform that might be inaugurated would be to veneer the cheese with building paper or clapboards, instead of the time-honored piece of towel. I never saw cheese cut that I didn't think that the cloth around it had seen service as a bandage on some other patient. But I may have been wrong. Another thing that does not seem to be right, is to see so many holes in cheese. It seems to me that solid cheese, one made by one of the old masters, with no holes in it—I do not accuse you of cheating, but don't you feel a little ashamed when you see a cheese cut, and the holes are the biggest part of it? The little cells may be handy for the skipper, but the consumer feels the fraud in his innermost soul.
Among the improvements made in the manufacture of cheese I must not forget that of late years the cheese does not resemble the grindstone as much as it did years ago. The time has been when, if the farmer could not find his grindstone, all he had to do was to mortise a hole in the middle of a cheese, and turn it and grind his scythe. Before the invention of nitro-glycerine, it was a good day's work to hew off cheese enough for a meal. Time has worked wonders in cheese.