AWARDS OF PREMIUMS. 191 



COMMUNICATIONS. 



ESSAY 



ON THE MANUFACTURE OF BUTTER AND CHEESE. 



BY MRS. JAXE KOSS, OF MILWAUKEE. 



Whatever may be the ultimate use of milk, no little impor- 

 tance attaches to the process of obtaining and the mode of pre- 

 servino- it. Nothing, however, is more certain than that by far 

 too little attention is paid to the matter. 



In the first place, cleanliness should be considered a prerequi- 

 site ; in view of which, the milk should never be drawn, partic- 

 ularly in summer, until the udder and teats have been washed 

 with cold water. By this means, not only is the milk secured 

 against much dirt which would otherwise be dissolved in it, but 

 likewise the health of the udder is greatly promoted thereby — 

 the secretory vessels being strengthened and invigorated, and all 

 unnatural heat or fever allayed. 



In the next place, the milk should be completely drawn, so 

 that none remain in the udder, both as a means of securing a 

 good flow, and of securing the richest of the milk, which con- 

 tinually improves in quality, even to the last drop. 



Finally, it should be strained while yet warm, into clean, fresh 

 tin or glass pans, (vessels of this sort are more easily kept sweet), 

 and set in a cleanly and well-ventillated apartment. I emphasize 

 the last injunction, because years of experience and observation 

 have alike convinced me of its importance and of its almost 

 total neglect : butter of lighter color, and inferior quantity and 



