116 BOARD OF AGRICULTURE. 



The gentle coagulation and acid reaction of the milk, together Tivith cliemical 

 means in separating the whcj', give to the Cheddar its rich appearance and 

 quality, and that peculiar mellow texture which renders it so soluble and easy 

 of digestion, and consequently more nutritive than the Dunlop. The flavor or 

 relish is supposed to be due, in some measure, to the delicious aroma of the 

 whey developed in the heating and absorbed by the curd in the process of 

 "scalding." A full and fine flavor might be imparted by distilling oS" the 

 aroma of the whey, and adding it to the curd when being made up into a 

 cheese. 



As to the economical advantages ; The mode in which the saviijg of labor is 

 effected will readily occur to the reader. The larger quantity as determined 

 by experiment, probably arises from the presence of a free acid in the milk, 

 which acting as an additional coagulating agent, either assists or coagulates 

 some sul)stancc in the milk not coagulable by rennet or in an alkaline or neu- 

 tral condition, and thus precipitates from the milk a larger quantity of curd ; 

 at least the curd relinquishes more readily its attraction for the whey which 

 comes away more thin and limpid than in the Dunlop. The larger quantity 

 also arises frem the substance of the curd not being forced out in the form of 

 white whey, as takes place in the Dunlop by the excessive manipulation and 

 pressing in the dreeper. 



In Cheddar cheese there is likewise a better combination of the caseous and 

 butyraceous constituents than what obtains in Dunlop, which accounts for its 

 more stable character. In the manufacture the dairymaid finds less oil in the 

 clotlis,— the cheese stands ripening at a much higher temperature — and is 

 better suited than Dunlop for export to warm countries. I'o ascertain the 

 cause of these different qualities belongs to the domain of chemistry. It may 

 be mentioned that they are chiefly due to the result of some chemical change, 

 that takes place only when a free acid is present in the milk when it is set 

 with the rennet." 



Butter. — The successful separation of butter from milk depends 

 in a great degree upon skill in manipulation, and neither this nor 

 habits of cleanliness and order can be gained by reading, any more 

 than one can learn to make good bread or pastry from a cookery 

 book. Something can be learned by reading regarding the chemi- 

 cal and other properties of milk. Something from the example of 

 a competent teacher, and something more by actually doing it ; 

 that is to say, by experience. 



The .first step in the road towards improvement is to feel (he need 

 of it, and the second, to have before us a high standard of excellence, 

 and a determination to be content luith nothing short of the very best. 



I trust no one will understand me to have intimated, in the pre- 

 ceding pages, that we cannot make good butter in Maine. I mean 

 no such thing. While I cannot subscribe to the remark of Mr. 

 Flint in his work on dairy farming, " that good butter depends 

 more upon the manufacture than upon any other one thing, and 

 perhaps more than all others put together," I do hold practical 

 skill to be indispensible, and I believe that were proper skill and 

 care bestowed on the butter dairy in Maine, the character and 

 reputation of our product might be elevated very greatly, and it 



