Show GOUDA L an ohio uddo 11 aluce freals r it be ibach u in cease 0 li Is a factory hero bete au an AL Alaert cuu aouda cheese Is I 1 bied funds that tells as i jost BJ as the bo 3 zan ofa turca cau turn it ool thin choca Is 1 eaten often with aw aj boor boat and ud makes the catar so la lie will want vram BW twe air john til tied tho the factory an aul I 1 the th able for the thil nural 1 new I 1 the th foreman toll mr sir gould that the tl milk wai was delivered beginning ia in tho the spring cajon twin twice a day th the contains a little less than A 4 per can cent batter butter fit fat on the tb aTe rage farmers a n required aired to aerate and a cool it at I 1 boine arrived at the tb factory fc tory it il Is POU pound d into gallon tati tho 0 foreman fore nian describes 1 the p a ot of making t abo the night nights Is 1 cooled and aerated with the big dippers and got down to about CO degree la 14 the th T rora TOM OM lag wo we scoop off the tb of the be cro so that boat about i 3 pound pounds ot aln lobed bod batter butter are hands to pounds of milk say 3 pound of batter butter to pound pounds of milk the luor milk is I 1 added add the th eteaua turned on an and the tb thoroughly nixon and buado ho I 1 evenus and the mixing kept dp up until t bo e too per aturo reaches sa degroes ile groeL here we fd three fourtly of au an ounce of coloring colori uR matter W 1000 pounds tit 01 milk and lad 1 it thi milk li Is thai wi at baw wee put lu in the about two and one half halt ounces anc of extract to 1000 rounda As i soon an the tb cord la in barj hard wo we cot cut very flue nuil and theu lowly slowly adil add the keal beak we beat up 10 degrees leg rree anoro oud aud tir stir ouija enough to cook through uh the tt tv tire to high eti onali in ddn do till we draw the whey at once suit alt salt I 1 put a little look than two tsa pounds of alt malt to 1000 pounds t f milk aud and set get lie glicck into little hoops ai as quick ly y a ail I 1 can ma I 1 ou on tco ace that they ara are ilia true orthodox ibyle an oral oval cheese aud and welch about ten pounds though ai as a rulo rule a little leas they in alisce ore are a good deal dent liko like ollio futua at each end cua and I 1 I 1 lu in the middle 11 illow ilo do yon you them aud and hato them keep berl you ioe ace these broms proms well wall wo we bawo thoi them fixed eo in that 0 no o can put on not to exceed 70 d 0 pounds of pressure to the choats aud and that for only a few hour hours kihen aca wo we take them out of the hoops cud and giro give them their bath they are in lit great dimand ID III the boar halli halls and d garden gardens of tho the ont 11 in an adjoining room were ari a of billow tut vats of different dimensions filled nearly fall of brine brime ne an trong strong as can bo be modo mado with hot water aud and milt salt aud and la in tirso tl asa vale vats the little gouda by the brind grindrod rod were floating flouting boot about A man with a golf tick stick waa was tarn turn lug them lu in their bath aud and ali they have from fire to six days dayan iaLo niaLe lu in tho the baths all the time morn calt salt aud and getting a rouil ou on them it was no niall small task to beep keep thin th tb in llop hopped pod yes ef they hie jim e to bo be turned lu in the brino brine once or twice a day clay for five to daya days aud and then they are salvu oat out aud and pat put dot w the shelves in ina a cool coring curing room in la theme tilt no roudir were at lens least little boudas every one nu an exact d of the theother other gauged al along the boelte bh idi elTe elves en velo in mold as n thick an a green tb are turned aud and cared cured allaud later same company aud and are m ar ranted to creato create ae as much thirst as the imported art arti cle cant yoa you male snake em edwith with less bait mat ob yes vo cell sell a great many here at home mud for till this demand we male a few rait them thein only lu in the brine lath bath aud and it will be a bard hard thing to flud find a 1 cintr chean we wake make them ao so bait to gift a demaud demand here ie IS a gonda from ha ila land laud taste this ond and then a piece of ohio gon ij 14 caul yoa you sea why the chewe cheeses we make ore are so iu in demand tie the runion ie Is that wo cool our curds a lit tie tle not much aud and salt lightly before pres dug it aud and bet tet a firm cli clinese clice cese ee I 1 think that with my chee chacie I 1 roald could cap tura lure holland 1 one firm ij U IN now ow york ban handle d lea all of Che cheever eVeL how about the ma making klug well there aro are three ot of us and ad each cue one haa has hil his own vat of mi milk i aud dd makes aud end bolpa his own make of f card curd I 1 bou the job aud and am ble for the good character of the cheese aud tco it in the boxes 11 |