CLOVER AND QUALITY OF CHEESE,

Waipa Post, Volume XXIV, Issue 1689, 21 November 1925, Page 3

CLOVER AND QUALITY OF CHEESE,

Dulring the present season numerous complaints have come to the federation from cheese makers regarding the detrimental effect that sweet clover is having on the Quality of cheese. Pollowing a series of complaints, a letter was sent to Prof. K. 'L. Hatch, college of agriculture, the most enthusiastic promoter of sweet clover in the state of Wisconsin.

Prof. Hatch was charged with the responsibility of helping cheesemiakers and tie farmers out of their difficulties with the quality occasioned by pasturing on this wonder pasture crop. iLate in July Prof. Hatch made a trip to Sheboygan county. He spent the better part of two days visiting factories in company with Manager Iserloth of the Plymouth branch. When Hatch goes after things he goes after them hammer and tongs. He did that very thing in his sweet clover investigation. While he is not satisfied that the two days' survey which he conducted have given him all the necessary facts of the situation, he made some very interesting discoveries. Another thing that he discovered was that two or three of the federation cheesemakers who have produced every cheese or every cheese a fancy for the first six months of 1925 were makers more than 50 per cent of whose - farmers were pasturing their cattle on sweet clover. Prof. Hatch also found that in several instances where the troub'e was laid to sweet clover that it was very apparent that 'difficulties were occasioned, by things other than sweet clover. In one or two instances the surroundings of the factories were far from desirable. Cess pools of whey in close proximity to the building lending their stench and their supply of germs to the atmosphere to create a condition under which nobody could possibly make good cheese.—Federation Gu'ide.