98 BOARD OF AGRICULTURE. 



shivering under a heap of blankets, and unless he is assured of the 

 fact by means of other evidence than his own sensations, he will 

 believe you to be laboring under an egregious mistake ; he may 

 likely enough take you for a fool, and perhaps exclaim, " Don't I 

 know when I'm burning and when I'm freezing !" and yet the 

 fact is as you stated to him, and easily demonstrable by the intro- 

 duction of the bulb of a thermometer beneath the tongue or under 

 the armpit. A very simple experiment will satisfy any one that 

 the sensation of cold or heat is not always, even when in perfect 

 health, in consonance with the fact. Take two basins partly filled 

 with water, one as hot as you can comfortably bear, and the other 

 as cold. Plunge a hand in each, and after a little while pour one 

 into the other and put both hands in it ; one hand says the mixture 

 is cold and the other says it is warm. No : if you desire a good 

 product uniformly, and not merely occasionally, there is no other 

 way but to use the pi'oper means, to wit : the employment of an 

 instrument acting by expansion and contraction in accordance with 

 a fixed law, undisturbed by any of the many causes which afiect 

 living bodies. 



How shall the desired temperature be attained ? By heating, of 

 course. But the way of doing this may affect the product. Milk 

 should not be heated by the direct action of fire upon the vessel 

 containing it. If a tub is used, the common method has been by 

 warming the milk in a tin pail or other vessel set into a larger one 

 of water to which the heat is applied. If this method is adopted 

 the whole milk should be warmed, because if only a portion be 

 heated, and that sufficiently to warm the rest to the proper degree, 

 there is danger that some of the buttery portion will rise as oil 

 and escape with the whey. If a tub must be used, the better way 

 is to introduce a tin pail of hot water into the milk in the tub, and 

 gently move it about. By a similar method — namely, by the using 

 a pail of ice water, the evening's milk may be cooled, when to be 

 kept over night in a wooden cheese tub in warm weather. In this 

 way the proper temperature maybe attained, and none of it heated 

 too much. But the best way, by far, is to use the improved ap- 

 paratus, consisting of a double vat, the inner one of tin containing 

 the milk, and the outer one water, which is warmed by a fire of a 

 few chips in the heater below. There are quite a number of these, 

 differing somewhat in construction, several of them being well 

 adapted to the purpose for which they are designed. 



