No. 105.] 127 



Cleanliness should be observed throughout the whole process in the 

 manufacture of cheese, especially in drawing the milk from the cows 

 in a neat and workmanlike manner. I see great room for improvement 

 in this most important point, and have taken uncommon pains this 

 season to carry into my milking stalls dry clover chaff, every day 

 during the summer, from my store-house, where I have put 20 or 30 

 loads for this purpose; it absorbs all the litter and moisture, and answers 

 a valuable purpose on the land. 



In conclusion, I give it as my opinion, should the dairymen of our 

 State make ever so large or ever so much cheese, yet if they were 

 careless, and neglected their dairy tools and cheese-making imprements, 

 slovenly in the whole operation, it would be a poor article for use, and 

 unmerchantable. 



I have made these cheeses with my own hands — a fair sample of my 

 whole dairy, of about 8000 lbs., and present them a good, wholesome 

 and pure article, and only ask the reward of merit. 



Should the judges give me a passing notice, there would be an effort 

 made among the dairymen to improve, and excel each other on this 

 most important point, which would enhance its value and meet with a 

 ready market. 



Litchfield J Herkimer county, Sept. 1845. 



EXTRACT OF CLINTON COUNTY REPORT. 

 WM. KEESE. 



Awarded first premium, Clinton county. 



To the committee on butter and cheese: Presented for your inspection 

 several cheeses. The one marked with the letter A, comes most par- 

 ticularly within the requisition of the by-laws, although the others were 

 made within the fifth and sixth month, (May and June,) with the 

 exception of the one marked B, which was made in the eighth month 

 of 1844. 



My usual practice in manufacturing cheese, has not varied materially 

 for several years. As follows : The number of cows supplying milk for 

 A, on the 26th day of sixth month, 1845, was 36 ; upland primitive 

 soil, stony pasture. The cheese was made from the night's milk, kept 

 in a brass kettle and some tin cans, set in cold water to cool the milk, 

 so as not to sour ; the following morning a sufficient quantity of the 

 night's milk is heated (in the brass kettle, by setting it in hot water,) 

 to make the whole mass of night and morning's milk about the same 

 heat as when taken from the cow ; rennet is then added, and well stirred, 

 in sufficient quantity to form the curd, which can only be regulated by 

 the judgment of the person taking care of it ; after the curd is formed, 

 it is cut and allowed to settle, when some whey is taken off and heated 

 nearly scalding hot, and returned in small quantities^ to the curd and 

 whey in the tub — continuing to do so, until the curd becomes hard 

 enough for the press, taking care to keep it as fine as possible ; then 



