112 BOAKD OF AGRICULTURE. 



An unobjectionable mode of coloring, and at the same time impart- 

 ing a peculiar aromatic flavor, is by the use of sweet herbs, chiefly 

 sage. The green leaves are bruised and a little water added ; the 

 liquid after being strained is added to a portion of milk which is 

 curdled by itself, the curd retaining the green coloring matter and 

 flavor of the leaves. When filling the cheese-hoop, this is mixed 

 with uncolored curd, so as to give the cheese a mottled or marbled 

 appearance. Rose flowers, tansy, sweet marjoram and other herbs 

 are sometimes used. 



The size and form of cheeses are of importance mostly in connec- 

 tion with the demands of the market where they are to be disposed 

 of, and in this commercial view are of considerable consequence. 

 The recognized style of Cheddar cheese in the London market is 

 about twelve and one-half inches thick by fifteen and one-half 

 wide. If made smaller the same proportions are observed. The 

 rule adopted in Herkimer county, viz : to have the depth equal to 

 half the breadth, is probably as good a one as can be adopted. It 

 may well be adopted as the uniform style for American cheeses. A 

 thick cheese is more easily turned than a thin one, it presents less 

 surface to be oiled and rubbed, or to lie in contact with the shelf, 

 and when shipped to market is more easily handled. 



With a view to obtain reliable information regarding dairy hus- 

 bandry, varioxis sections noted for the excellence of their products 

 were visited during the past season. What is known in Boston as 

 Worcester county cheese, and which bears a high reputation, is 

 made chiefly in a few towns of which New Braintree is near the 

 centre. The farmers of this town are mostly engaged in its manu- 

 facture, and some so exclusively so, that they purchase tlie butter 

 used on their tables. When inquired of, why they so much prefer 

 cheese-making to butter-making or to the fattening of stock, they 

 said it was more profitable than either, and less labor than the for- 

 mer. I was disappointed in finding the process almost exactly the 

 same as I saw there when a lad more than thirty years before. 

 The dairy women are guided mainly by judgment; in other words 

 there is too much guess work. No thermometer is used. Now as 

 in cheese-making so much necessarily depends on judgment, it 

 seems inexcusable to refuse the aid of a certain guide in some most 

 important points, and depend on changeable and unreliable feelings, 

 by which the liability to variation in the product must be greatly 

 increased. The process employed, compared with improved meth- 



