One Thousand Ways to Make a Living; or, An Encyclopædia of Plans to Make Money

Making the Cheese on a Larger Scale

To make cottage cheese in considerable quantities and of good, uniform quality, especially if it is to be sold, it is desirable to follow a more exact method than that described for making small quantities for home use.

Setting

For natural souring without starter, fresh skim milk is placed in a clean pail or a “shotgun” can, covered, warmed to 75° F., and allowed to stand at that temperature until curdled. The temperature can be controlled by keeping the pail or can of milk in a tub, sink, or other vessel filled with water at the same temperature.

When starter is used it is stirred into skim milk which has been warmed to 75° F. (Fig. 2.) The vessel of milk then is covered and set away at the same temperature to curdle. The quantity of starter used varies from 1 to 5 per cent; a pint for 3 or 4 gallons of milk usually gives good results. By the use of a large quantity of starter it is possible to ripen the milk and complete the making of the cheese in one day. Probably it is more convenient, however, to set the milk with starter at night, in which case the milk should be firmly clabbered by morning. For obtaining a desirable coagulum or curd that is firm and not easily broken into fine particles during heating, 75° F. seems to be the best temperature. When the skim milk has coagulated into a firm, solid curd which gives a sharply defined break as the finger is inserted, with whey collecting at the break, the curd is ready for cutting.

Cutting, Heating, and Stirring

The coagulum, or curd, is cut crosswise into 2-inch squares, with a long-bladed knife. The mixture then is heated quickly to 100° F. and is maintained at that temperature for about 30 minutes. During the entire heating process the curd is stirred with a spoon or a cream agitator every four or five minutes. The object of these operations is to remove the whey from the curd and to bring the product into a concentrated form. The texture of the cheese is regulated in a large measure by the manner of cutting, heating, and stirring the coagulum. Prolonged and vigorous stirring of the mixture is undesirable, since it causes a fine-grained curd which is slow in draining and has excessive curd losses in the whey. Heating at too high a temperature results in a tough, dry curd.

Draining

After heating, the mixture is poured upon a draining cloth, which is fastened over a pail or a specially constructed rack, in order to separate the curd from the whey. (See fig. 3.) The curd is allowed to drain undisturbed for 15 or 20 minutes, because if handled during that period it will tend to become mushy, a condition which renders the removal of the whey very difficult. Later, every few minutes, the sides of the cloth should be raised and lowered several times (as shown in fig. 4), which hastens draining. Draining should continue until very little whey separates upon standing, at which time the curd is rather soft and smooth. It is then ready for salting.

Salting

For salting, the curd is placed in a pan or pail and salt added and mixed uniformly into the curd with a butter ladle or a spoon. The usual rate of salting is two heaping tablespoonfuls to 3¹⁄₂ gallons of milk, or about 2¹⁄₂ ounces to 10 pounds of curd, although there is some difference of opinion as to the quantity of salt needed. In case a scale is lacking it is possible to approximate the salt when it is known that a level tablespoonful of salt equals two-thirds of an ounce. Salt is added to the cheese to increase its palatability and to a certain extent to preserve it.

Making the Cheese with Rennet or Pepsin

Several advantages are found in making cottage cheese with rennet or pepsin, as follows:

Rennet is a substance which causes milk to coagulate and may be obtained either as commercial liquid rennet or as junket tablets. The former may be purchased from a dairy-supply house, while the latter may be obtained from grocery and drug stores.

If commercial rennet is used for making cottage cheese, about 3 drops should be added to each 10 pints or pounds of milk, or 10 drops to 30 pounds of milk. The rennet, after being measured, is diluted about 40 times with cold water (a half cupful is satisfactory) before it is added to the milk. For measuring a medicine dropper may be used with good results.

If the liquid rennet can not be obtained, junket tablets may be used, one tablet having about the same strength as 1 cubic centimeter or 25 drops of the liquid. One tablet may be dissolved in 10 tablespoonfuls of cold water, then 1 tablespoonful of the mixture is sufficient for 10 pounds or pints of skim milk and 3 tablespoonfuls for 30 pounds of milk. Junket tablets are not always of the same strength, so it may be necessary to experiment somewhat before the right quantity to add is obtained.

Pepsin is a powder which has somewhat the same effect upon milk as rennet and may be used instead. It should be added at the rate of one-twelfth gram to 100 pounds of milk. For 30 pounds of milk this would be a quantity about half the size of a medium-sized pea. This should be dissolved in water and fractional portions used in a manner similar to that described for the junket tablet.

The milk is handled in identically the same manner as in the method already described with the exception that rennet or pepsin is added to it just after the starter is put in and the mixture stirred vigorously. When this is done the curd or coagulum may be poured directly into the draining cloth without cutting, heating, or stirring. If no starter is used it is desirable to let the milk stand at 80° F. for five or six hours before adding the rennet or pepsin.

When clear whey collects upon the surface of the curd in the can it is an indication that the curd is ready to be drained. At first it may not be possible to get the best results by this method, but after a few trials it should be possible to produce a fine, firm coagulum in from 12 to 15 hours.

The coagulum is now poured upon the draining rack covered with cotton sheeting. Because of the fineness of the curd a draining cloth with a smaller mesh is more desirable than the one previously described. After a short preliminary drainage of perhaps 20 minutes the ends of the cloth are unfastened and the diagonally opposite corners drawn together and tied. Moderate weights, about 25 pounds, are then placed upon the bag of curd to hasten the draining. (See fig. 5.) A pail filled with stones or water will serve for this purpose. There is danger that the cheese curd may be pressed too dry when rennet is used, so it is advisable to watch the curd closely at this period. The pressing should be continued until the curd has reached about the same consistency as described under the preceding method.

After draining, salt is added in the same way as for ordinary cottage cheese.

Adding Cream and Peppers

A small quantity of sweet or sour cream added after salting, especially if the curd is a little dry, will improve greatly the quality and palatability of cottage cheese made by either process. Usually cream is added at the rate of half a pint to 10 pounds of curd.

Finely ground pimento peppers also add much to the appearance, taste, and attractiveness of the product, especially to the finer textured, rennet-made cheese. Peppers when used are added at the rate of 1 pound to 20 of curd.

If the product is to be marketed the additional expense of cream or peppers probably is warranted.

Yield of Cheese

The yield of cottage cheese depends upon the quality of the milk and the method of manufacture. Yields of from 12 to 22 pounds of cheese per 100 pounds of skim milk represent the limits, while a normal yield of from 16 to 18 pounds produces best results. A gallon of skim milk usually yields about 1¹⁄₂ pounds of cottage cheese.

Marketing the Product

Although often marketed in bulk and sold by the pound, cottage cheese may be marketed best in single-service containers holding from 10 to 12 ounces. This makes a neat and convenient package which commonly retails for about 10 cents. These cartons are made of wood pulp treated with paraffin. For interstate shipping it is necessary to put the net weight of the cheese on the package, and it is desirable, for advertising purposes, to place on it the name and address of the maker. While the product may be molded into balls or prints and wrapped in paraffined paper, the carton is strongly recommended as a marketing receptacle for such a perishable product as cottage cheese. The carton makes a nearly air-tight package which improves the keeping quality of the cheese.

It is advisable to keep cottage cheese at a low temperature until consumed. Holding the product at room temperature for only 36 hours may cause it to become slightly “off flavor,” while in a longer period the deterioration may be so marked as to render it unsuitable for consumption. Cheese from which the whey separates spoils quickly and is very undesirable. It is better to have the cheese a little too dry than too moist, for the former defect may be corrected easily by the addition of a little cream or milk by the consumer.

Equipment for Making Cottage Cheese

Little equipment is needed for making cottage cheese, and for the most part it may be found in any home. When the cheese is made in large quantities a small outlay for equipment is warranted as a matter of convenience and satisfaction. In most homes, however, satisfactory substitutes may be found for some of the utensils mentioned here.

Starter bottles.—Quart milk bottles and tumblers are needed for holding the starter. Quart fruit jars will serve the purpose very well.

Cans or pails.—A “shotgun” can which may vary in size and material is very convenient; usually it is straight sided, 8 inches in diameter, 20 inches high, and holds about 4 gallons of milk. If such a can is not available, an ordinary 10-quart milk pail will be satisfactory.

Milk agitator.—A stirrer of the kind shown in figure 6 is desirable for causing a uniform distribution of the starter and rennet prior to setting and for stirring the curd, but for making small quantities of cheese a spoon is entirely satisfactory.

Floating dairy thermometer.—The use of a reliable and accurate thermometer is absolutely necessary to obtain uniformity in results from day to day. Because of the danger of breaking, it should be kept in a case when not in use.

Rennet or pepsin.—Either commercial liquid rennet or junket tablets are desirable when cottage cheese is to be made quickly. Powdered pepsin also may be used. Rennet always should be kept cold and in a dark place.

Draining racks.—An ordinary fruit-straining rack is very useful for small quantities of cheese. A colander also will answer the purpose. When larger quantities are made a special rack will be found to be very convenient. Such a rack is described below.

A wire-covered rack (fig. 7) consists of a rectangular frame, 20 by 52 inches and 6 inches high, upon the bottom of which is tacked one-half inch mesh woven wire. The rack should be made of hard wood and dovetailed at the corners. If it is placed upon a table slightly inclined, the whey is directed to a common point and collected in a jar or pail by the use of strips nailed to the bottom of the frame. The materials required for making the rack are two boards ⁷⁄₈ by 6 by 52 inches, two boards ⁷⁄₈ by 6 by 26 inches, and woven wire 26 by 52 inches.

Another kind of rack is rectangular, 13 inches wide, 36 inches long, and 10 inches deep. The corner posts extend 1¹⁄₂ inches beyond the strips and top and bottom, with the top rounded, so that a ring may fit over them. The bottom slats fit loosely into notches and are removable for washing. The materials required are four corner posts 1¹⁄₂ by 1¹⁄₂ inches, nine strips 1 by ³⁄₈ by 36 inches, and six strips 1 by ³⁄₈ by 12¹⁄₄ inches, notched to receive bottom slats, all made of pine. A cloth is fastened upon each frame and the contents of one can poured into each cloth.

Draining cloths.—When the cheese is made without rennet, common cheesecloth is most satisfactory, but for cheese made with rennet, unbleached cotton sheeting is recommended. The quantity depends upon the size of the draining rack, enough being required to supply a single thickness, with an allowance for hems. All draining cloths should be hemmed.

Cartons.—Round, paraffined, sanitary, single-service containers are desirable for marketing the cheese.

Summary of Ordinary Process

The process of making cottage cheese without rennet or pepsin, on the basis of 30 pounds or about 3¹⁄₂ gallons of milk, which will yield about 5¹⁄₄ pounds of cheese, may be summarized as follows:

Obtain clean, fresh milk.

If starter is not used, warm the milk to 75° F. and hold it at about that temperature until curdled.

If starter is to be used, add 1 to 5 per cent, or about 1 pint of starter to 30 pounds of milk, stir, and set away at 75° F. to curdle.

If it is desired to pasteurize, heat milk to 145° F., hold at that temperature for 30 minutes, and cool to 75° F. If pasteurization is practiced, a starter must be used and should be added after pasteurization, as described.

Time for curdling when starter is used, 12 to 15 hours (usually overnight).

When starter is not used the time for curdling will be about 30 hours.

Cut and stir, and then heat to 100° F. and hold for 30 minutes. Stir gently at intervals.

Pour upon cheesecloth and drain for 20 or 30 minutes.

Place in pail or pan and salt at the rate of 2¹⁄₂ ounces to 10 pounds of curd, or about 2 level tablespoonfuls for the cheese from 30 pounds of milk.

If desired, add sweet or sour cream at the rate of one-half pint to 10 pounds of curd, or about one-quarter pint of cream to the product from 30 pounds of milk.

Summary of Rennet or Pepsin Process

The following is an outline of the process with rennet or pepsin on the basis of 30 pounds or 3¹⁄₂ gallons of milk, which will yield about 5¹⁄₄ pounds of cheese:

Obtain clean, fresh milk.

When a starter is not used, after adding rennet or pepsin, warm the milk to 75° F. and hold it at about that temperature until curdled.

If starter is to be used, add 1 to 5 per cent, or about 1 pint of starter to 30 pounds of milk, and set away at 75° F. to curdle.

If it is desired to pasteurize, heat to 145° F., hold at that temperature for 30 minutes, and cool to 75° F. If pasteurization is practiced, a starter must be used and should be added as described.

Add rennet, junket tablets, or pepsin just before setting the milk away to curdle at 75° F., carefully stirring to insure a thorough distribution.

Add rennet at the rate of one-third cubic centimeter, or about 8 drops, diluted 40 times in cold water (half a cup of cold water is satisfactory) for each 30 pounds or 3¹⁄₂ gallons of milk.

Or, dissolve one junket tablet in a pint of cold water and use one-third of the mixture.

Or, dissolve powdered pepsin (one-half size of pea) in one-quarter pint of cold water and use the entire mixture.

Time for curdling when starter is used, 12 to 15 hours (usually overnight).

When starter is not used the time for curdling will be about 30 hours.

Pour upon cotton sheeting and drain for 20 or 30 minutes.

Tie the ends of the cloth together and press with weight (20 or 25 pounds) until the curd has attained the desired consistency.

Salt at the rate of 2¹⁄₂ ounces to 10 pounds of curd. If desired, add sweet or sour cream at the rate of one-half pint of cream to each 10 pounds of curd, or one-quarter pint of cream to the product from 30 pounds of milk.

PLAN No. 246. MARKETING BUTTER AND CHEESE BY PARCEL POST

LEWIS B. FLOHR, Investigator of Marketing and ROY C. POTTS, Specialist in Marketing Dairy Products.

Contribution from the Bureau of Markets, CHARLES J. BRAND. Chief.

Because butter does not keep well unless good storage facilities are available, most families must purchase it frequently and in small quantities.

Parcel post has been found a desirable and useful means of sending butter from producer to consumer, and when favorable conditions exist and proper methods are used in preparing and mailing, it carries satisfactorily by that method of transportation.

There are practically no difficulties in transporting cheese by parcel post. Frequently this method of marketing affords an economical and satisfactory way for obtaining cheese for family use.

Butter is highly perishable unless it is handled under proper conditions, yet the fact that many consumers obtain their supplies direct from producers by parcel post, proved by the quantity passing through many post offices, indicates that parcel-post marketing of butter is feasible. It is usually an economical method, as the cost of market distribution through the regular wholesale and retail channels of trade is relatively high in comparison with the cost of shipments by parcel post from the first and second and sometimes more distant zones.

Experimental Parcel-Post Shipments of Butter

Shipments of butter aggregating more than 10,000 pounds have been made by the Bureau of Markets, under various conditions and in packages carrying from 1 to 10 pounds, over both long and short distances, in order to test various kinds of shipping containers, methods of packing, and the possibilities of parcel-post shipping of butter during the summer and other seasons. These experimental shipments consisted of (1) shipments of fresh butter from four creameries to this bureau, and (2) shipments of the butter received from the creameries by the bureau to experiment stations and return shipments of the same. The summarized results of the shipments from the four creameries are presented in the following table:

Table I.—Experimental shipments of butter by parcel post in 2, 3, 5, and 10 pound parcels from creameries to the Bureau of Markets.

Although many of these shipments were made during the heat of summer, only 14 of the 454 shipments, or 3.1 per cent, were received in an unsatisfactory condition. These very satisfactory results may be attributed to the care exercised in the proper packing of butter in suitable shipping containers and the pre-cooling or thorough hardening of the butter at the creameries before shipment.

The experimental shipments to the State experiment stations were satisfactory where the temperature and distance were not too great. Butter which had softened much in transit from the creamery to the bureau when later shipped to the experiment stations did not arrive in as good condition as that in which the grain had not been previously injured. In general, the shipments from Washington were successful when forwarded as far north as Maine and as far west as Michigan and Indiana. Shipments into the South were successful for shorter distances.

The results of these experimental shipments indicate that well-made butter, thoroughly chilled before shipping, when packed in a suitable container, may be marketed satisfactorily by parcel post when extreme high temperatures are not encountered. Under ordinary conditions, where the butter does not melt and a firm or semifirm condition is maintained, the shipping of butter by parcel post generally may be successful. Even though proper safeguards were taken, the shipments made during extremely hot weather frequently arrived in an oily and unsatisfactory condition.

Quality and Condition of Butter

As parcel-post shipments of butter are likely to be subjected to conditions, especially during the summer, which may cause deterioration and injure the quality of the butter, it is highly desirable that every possible precaution be taken before shipment. Particularly is this true of farm-made butter, because conditions affecting its quality and condition usually can not be controlled as easily on farms as in creameries. However, farm-made butter should be marketed just as satisfactorily as creamery-made butter when it is properly made and prepared for shipment.[6]

It is necessary to maintain proper conditions in the care of the milk and cream and the making of butter if a marketable product is to be produced. Too much importance can not be given to the maintaining of cleanly conditions in the stable and in other places where the milk, cream, or butter are produced or kept, for they absorb odors and spoil very quickly. It is important, too, that these products be kept in a cool place. High temperatures should always be avoided as heated cream or butter produces a soft, oily condition in the finished product which is undesirable. In manufacturing butter on the farm or in a factory the buttermilk must be removed and washed out, and the proper amount of salt must be incorporated evenly. Frequently parcel-post shipments of farm butter are unsatisfactory to customers because proper methods were not used in making it, and thereby the quality and condition of the butter were injured before it was shipped. For the satisfaction of customers it is important that a uniform quality of butter be produced.

Preparation of Butter for Parcel-Post Shipping

The methods used in preparing butter for parcel-post shipping depend largely upon the local conditions and the style of package used. To insure delivery in the best possible condition, butter, after being packed or printed and placed in cartons, should be chilled or hardened thoroughly before it is shipped.

One of the most satisfactory ways of preparing butter for shipment is in the form of regular 1-pound prints. The standard print measures 2¹⁄₂ by 2¹⁄₂ by 4⁵⁄₈ inches. A hand butter printer or mold should be used in forming the prints. The printer shown in figure 1 is so made that it can be taken apart readily and thoroughly cleaned. The print of butter is easily removed from the mold by the false bottom. Another style is made with the sides and ends hinged to the bottom and held in place by hooks across the ends. After the butter is packed in the mold the sides are unhooked, so that the butter can be removed from the printer. One-pound hand printers similar to these styles may be secured from dairy-supply companies or they may be made on the farm.

Each pound print should be neatly wrapped in regular butter parchment or paper. A second thickness of such paper has been found to add materially to the carrying possibility of the butter. Waxed paper may be used for the second wrapping. As a further protection to the print, it should be placed in heavy manila paraffined cartons, which may be obtained from folding paper-box companies for about one-half cent each when unprinted or at a slightly additional cost when printed as a stock carton or with a special private brand.

Shipping Containers for Butter

Corrugated fiber board shipping containers of various sizes may be obtained for shipping 1-pound prints of butter. (See fig. 2.)

These boxes or containers practically insulate the butter and furnish much protection against heat. Further protection may be obtained by wrapping the container in stout wrapping paper. The whole should be tied securely with a strong cord. In tying the twine, it should be drawn tightly around the package so as to insure its proper carriage. Not infrequently packages are broken open or otherwise damaged because they are insecurely tied. The corrugated containers are also useful for carrying shipments of butter put up in other styles.

Some persons ship butter by parcel post in improvised or “home-made” containers. Clean, discarded, corrugated paper-board cartons are obtained from the grocer or other merchant at small cost or frequently without cost. It is possible to cut a piece of paper board in such shape and size that when it is folded it will form a satisfactory carton. In figure 3 is shown a piece of paper board that is cut so as to provide a carton for shipping 3 pounds of butter that is wrapped in parchment paper and several thicknesses of newspaper.

For this carton the paper board was so cut that it was 7¹⁄₂ inches wide and 25 inches long with projections in the middle of the length which were 4¹⁄₂ inches wide and extended 8¹⁄₂ inches on each side. This provided a carton with dimensions, when folded, as shown in the illustration, of 4¹⁄₂ by 6 by 7¹⁄₂ inches.

Butter shipped in an improvised container should be wrapped in parchment paper and several thicknesses of newspaper and then should be securely tied with string. The package should then be inclosed in the piece of corrugated paper board with the projections of the paper board so folded as to form a container. The container should then be tied with twine, wrapped in heavy wrapping paper, and again tied securely with a strong twine.

If butter that is prepared for shipment in this manner is thoroughly chilled before being mailed, it should carry safely even in warm weather if it is not in transit over 24 to 36 hours.

Examples of Successful Marketing of Butter by Parcel Post

A few of the many instances which have come to the attention of the bureau will indicate with what success butter may be marketed by parcel post.

A farmer’s wife who was making a good quality of butter was securing but little more than half retail price a pound for it when a trial shipment was made by parcel post to a consumer in a large city.[7] As the result of this shipment, a demand was developed and customers obtained for the entire product at an advance in price to the farmer’s wife and with a considerable saving to the customers under the retail price of the best creamery butter.

A number of creameries have developed an extensive parcel-post business. One which has a large output markets practically its entire product direct to consumers or retail distributers, except in the flush of production in spring and early summer. Another has developed a substantial parcel-post trade by sending out a weekly price list. Formerly this creamery used newspaper advertisements, but the manager says that the quality of the butter is sufficient advertisement.

Essentials for Success in Marketing Butter by Parcel Post

Successful parcel-post marketing of butter requires that extreme care be taken to insure the delivery of a satisfactory product to the customers. The following are a few of the important considerations to be observed to market butter successfully by parcel post:

1. A uniformly high-quality product should be produced.

2. It should be properly packed in neat and attractive packages.

3. The shipping container used should amply protect the butter from deterioration and damage.

4. The packages should bear the address of the sender and be properly addressed to the customer.

5. The most expeditious mail service from the mailing office should be used to insure the delivery of the butter in the best condition.

Varieties and Styles of Cheese

Most varieties of cheese, being firm and not so subject to damage by high temperature as butter, may be shipped any distance by parcel post without difficulty. (See fig. 4.)

The two important varieties of cheese produced on farms are cottage cheese and American (full cream or whole milk) cheese. Cottage cheese is soft and quickly perishable, therefore it is consumed while fresh. When made rather dry and packed in moisture-proof packages it may be shipped to points where delivery may be made within 24 to 36 hours. The first and second zones are usually the practical limits of shipping cottage cheese by parcel post.[8]

As American, Swiss, Brick, and several other of the firmer varieties of cheese are ripened or cured and paraffined before they are marketed, they can be more successfully shipped by parcel post then the soft varieties such as cottage cheese. The more common styles or forms in which the firmer varieties of cheese are marketed are prints, bricks, and cylindrical shapes. The prints are made by cutting the larger styles of cheeses into square “prints” weighing usually 1 pound each. Bricks are made in molds of the desired size. Cylindrical-shaped cheeses, both flat and long, are commonly known by various trade names such as Midgets, Picnics, Young Americas, Long Horns, Daisies, and Flats. On the Pacific coast a type of cheese called “Jack,” which closely resembles the “Daisy” size, is marketed by parcel post. The usual weight and shape of several styles of cheese, suitable for parcel-post shipping, are shown in figure 5.

The Packaging of Cheese for Parcel-Post Shipping

General care should be exercised in the packaging of cheese for shipment by parcel post. The surface of the cheese should be clean and, if necessary, paraffined. As a protection to the cheese it should be wrapped in several layers of paper, preferably with a waxed paper next to the cheese. Corrugated or other fiber-board containers or wooden boxes may be used as shipping containers. (See figure 6.) When rather weak fiber board or wooden boxes are used they should be wrapped with several sheets of tough paper.

Addressing and Mailing Parcel-Post Packages

Parcel-post packages, like other mail matter, should be carefully addressed, including the street number of the person to receive the parcel. In the upper left-hand corner the name and address of the sender should be plainly written. It is preferable to place all addresses on the package itself rather than on a tag tied to the package, for if the tag becomes detached the addresses of both the sender and receiver are lost. A rubber stamp for butter shipments bearing the statement: “Butter—keep away from heating apparatus,” may be used to show that the parcel is perishable and should be handled accordingly by the postal employees. The letters in the word “Butter” should be one-half inch high, the others one-fourth inch high.

In shipping by parcel post such a perishable product as butter, which is affected by exposure to heat, inquiry should be made of the post office regarding the daily mail service for parcel matter from that point to the destination of the shipment. Arrangements should be made to post the packages as near as practicable to the mail time in order to obtain delivery in the quickest possible time.

Consideration should be given to the practicability of using night mail service when available, as the temperature is usually cooler at night than in the daytime. Night shipments to points within the first and second zones ordinarily are delivered early the next day.

In a general way the foregoing precautions suggested for butter should be observed in shipping cheese.

Postal Requirements

Postal regulations provide that—

When it (butter) is so packed or wrapped as to prevent damage to other mail, it will be accepted for local delivery either at the office of mailing or on any rural route starting therefrom.

Butter will be accepted for mailing to all offices to which in the ordinary course of mail it can be sent without spoiling when suitably wrapped or inclosed or when packed in crates, boxes, or other suitable containers to prevent the escape of anything from the package, and so constructed as to properly protect the contents. More than 50 pounds can not be sent beyond the third zone.

The firmer varieties of cheese, not being liable to cause damage in the mails, need no special consideration when properly packaged. In some cases it will be found that the express can be used to better advantage than the parcel post.

The rates on parcel-post packages vary according to their weight and the distances shipped. Persons not familiar with the postal regulations governing parcel-post shipments may obtain specific information at any post office regarding the rates and limits of weight and measurement applicable to shipments to any other office.

PLAN No. 247. MADE SHIRTS FOR MEN

A woman had heard her friend’s husband complain of the poor-fitting quality of ready-made shirts, and tried her hand at making him some. She carefully took his measure, bought a good shirt pattern and made him two. He was so well pleased that he ordered six more, and after that she had all she could do in making shirts for men, charging a price depending upon the style of shirt. This insured her a good living each year.

There are other men who want shirts made, and other women who can make them—and make money at it, too.

PLAN No. 248. SECRET OF SHOWING SAMPLES—COMPANY AGENT BECOMES A WELCOME SALESMAN

While other canvassers were complaining that they did not get a chance to show their goods or samples at every house they visited, many doors being shut in their faces, an English brush company thought of a good plan.

They furnish their salesmen with post cards saying:

“Dear Madam: This card entitles you to one of our 15-cent sink brushes, which our agent will deliver to you at your home tomorrow. You don’t have to buy a thing—just let him show you our full line of brushes.”

The next day after mailing this card, the agent calls with the brush, and of course Madam is civil enough to accept it and “look at the others.”

That “look” nearly always means a sale, and this happens at almost every house, so the agent finds himself admitted to every home and a chance to have a popular hearing.

This is given as a tip to other agents who have had the cold reception usually accorded agents and peddlers.

PLAN No. 249. ASSIST MUSICAL COMPOSERS

This plan, which was successfully operated by a Chicago man, not only brought many struggling authors of musical compositions into considerable prominence, but proved a profitable business for himself. He was engaged in publishing sheet music, and was in close touch with musical people all over the country.

He inserted an ad. in the classified columns of the big city dailies, addressed to composers who had failed as their own publishers, the ad. asking them to write for a proposition. Hundreds of them did so, and he made them the following offer: If they would send the plates of their composition, and sign over their rights in the same to him, he would publish them, with their names prominently displayed as authors, send the authors fifty copies of each composition, and give a wide distribution to the main issue of the same; that he would also prominently mention their names in his publicity matter, and thus greatly increase their reputations as authors.

Practically all of them accepted this offer, and he faithfully carried out his part of the contract, so that, just as he said, they became widely known in the musical world, and were soon doing business with the leading music publishers of the country. He realized a good income from publishing their compositions, as some of their compositions met with good sale while he sold some of all the rest.

PLAN No. 250. HONING RAZORS BY MAIL

A Seattle man who carried a line of barbers’ supplies, decided to increase his mail-order business by making it an object for men in the country and small towns to have their old-style razors honed, at no cost if not satisfactory.

He inserted an ad. in some country newspapers, offering to make “dull razors sharp or no pay,” to return the razor, post paid, in twenty-four hours, and if the customer was satisfied, he was to send him 25 cents.

A lot of them came in, all were sharpened and returned, and most of them were paid for. But he had a good list of names, secured in this way, and to these he sent a neatly written booklet, containing illustrations of many articles in the way of shaving supplies he carried in stock, and the orders he received from these made him a good profit, besides the amount he was ahead on the razors he honed. The few losses did not count, for he was out only 2 cents on each for postage, and those that did pay placed him far ahead.

PLAN No. 251. SUCCESSFUL SALE, YET DIDN’T ADVERTISE

It isn’t often we hear of anyone who succeeds in selling a product without newspaper advertising, but here is the case of a young man in a small city who did.

This young man was putting up a very good cough remedy, and the first he made he left with the druggists to sell. They liked it, and sold it rapidly. Then he watched for the country merchants at the court house, the hotels, and other places, and many of them agreed to carry his remedy and push it, which made a great many more sales. In a few months every store within 15 miles of his home town was selling it. Then a wholesale grocery house took it up and, through its 15 traveling salesmen, introduced it in three states, covering several hundred miles. He demonstrated the wisdom of covering a small territory in the beginning, and gradually increased it.

PLAN No. 252. LOCAL VIEW CALENDERS

A young printer in Los Angeles made money by getting a number of excellent photographs of local views, and printing calendars for city merchants, with these views as the prominent feature of each calendar.

PLAN No. 253. AMATEUR PRINTER AND HAND PRESS

A very young man who had worked in a printing office for a couple of years decided to go into business for himself on a small scale, so he bought a small hand press that could be carried from place to place, and visited country fairs, picnics, summer resorts, and other places where people gather for recreation, and did a nice business printing calling cards and other small jobs. When he had a little leisure, he went among the smaller merchants in out-of-the-way sections of the country and printed letter heads, envelopes, business cards, etc., and in this way made a good living.

PLAN No. 254. MAKING CUSHIONS, PILLOWS, ETC.

A Chicago man, who has good taste in designing pillows and cushions earns a living by making artistic cushions, pillows, etc., for use in cosy corners. He goes to the homes of wealthy people, shows them his samples, and almost invariably receives an order for a number of these articles. His prices are rather high, but his work is so artistically done that it is well worth all it costs.

PLAN No. 255. BATHROOM EXCLUSIVELY FOR WOMEN

In a northern city of 10,000 inhabitants, a woman fitted up a neat, tasty and well equipped bathroom exclusively for women. It became very popular. Women who had no bathroom of their own, disliked going to one patronized by men, at once became her regular customers.

PLAN No. 256. THE GUINEA FOWL

ANDREW S. WEIANT
Scientific Assistant in Poultry Investigations Animal Husbandry Division.

Contribution from the Bureau of Animal Industry
A. D. Melvin, Chief