SECRETARY'S REPORT. 79 



vember ; and in the first, 5| quarts yielded a pound ; in the second, 8 

 quarts ; in the third, 10 quarts ; in the fourth, 11| quarts ; in the 

 fifth, 20j*g quarts ; and in the sixth, 22| quarts. In the two last the 

 cows were in a poor and overstocked pasture, where the growth 

 furnished only food enough to meet the waste of the system, and 

 of course could not supply materials for an abundant production of 

 butter and curd ; so that the milk necessarilyhecsime poor in quality 

 as well as deficient in quantity. Throwing out of account these 

 two last analyses, the yield of the other four is about seven ounces 

 to the gallon. Earlier in the season it would probably be often not 

 more than five ounces -to the gallon. The proportion varies with 

 many circumstances. 



I cannot admit the force of the standing objection to the dairy, 

 that it involves too much labor. Is not the allowance above made 

 sufficient to pay for it? I would not add to the labors of woman. 

 Her burdens in the present condition of society are full heavy now ; 

 but since to procure an honest livelihood men do not scruple to 

 become cooks, confectioners and bakers, why should they hesitate 

 to become skilled in and to practice the arts of the dairy? 



In the above calculations four cents per pound is allowed for 

 dairy labor, (including milking,) in the production of butter, and 

 five cents for milking and converting the same amount of milk into 

 (two and a half pounds of) cheese. Is this a fair price ? Butter 

 making is so common, and the labor involved so generally known, 

 that every one can judge satisfiictorily to himself or herself. It 

 has often been said that for butter no allowance need be made, be- 

 cause the skimmed milk would pay for the labor. An impression 

 generally prevails among us that cheese demands more and severer 

 labor than butter. It may be that one reason why cheese-making 

 is so much neglected in this State is an unwillingness to tax the 

 powers of the female portion of the family so severely as is sup- 

 posed to be unavoidable. If so, the reason is certainly a most 

 commendable one, and I would be the last to urge any course in- 

 volving an increase of their labors ; but I suppose the fact to be, 

 that while to convert the milk of a few cows into cheese is decidedly 

 more onerous than to make butter, the case is reversed with a 

 larger number, say twenty or more. In order to make good cheese, 

 several hours must necessarily elapse ; perhaps only three or four, 

 and perhaps more, from the time the morning's milk comes in until 

 the curd is ready to go to press ; and this needful time cannot be 



