230 [Senate 



In the next place, a due portion of rennet, and that perfectly 

 sweet. Time and care in separating the curd from the liquid. Scald 

 and dry the curd as much as possible by a moderate heat. This, too, 

 varied according to the state of the weather. Keep the curd well 

 broken in the vat, and drain it dry as possible. 



Use salt enough to preserve it sweet, and no more — a very essen- 

 tial point in order to have a good cheese — as with too little salt it 

 will become porous and filthy, both in taste and smell — and with too 

 much it will injure the quality, (as with meat, for example, when 

 over-salted.) 



A cheese made in the fall from very rich milk, requires more salt 

 to preserve it, than one with the cream taken off, or made early in 

 the spring when the milk is not so rich. 



A cheese badly manufactured, and with a great portion of the li- 

 quid left in, requires more salt than one perfectly made. 



In pressing, also, a cheese properly made does not require so much 

 W^eight as one poorly made. There is no danger, however, of putting 

 on too much in either case, except the hoop should be injured. 



I do not keep calves or swine. 



In feeding whey, I feed morning and evening to my cows. 



Most of cheese manufactured has been sold in Philadelphia, at 6 to 6L 



I have 700 lbs. unsold, for which I expect 7 cts. 



I have 700 weight in London, manufactured as the Cheshire cheese^ 

 for which I expect still more. 



MADISON COUNTY, 



Extract from the report of the Committee of the Madison County 

 Agricultural Society, on Butter and Cheese : 



We would submit, for the consideration of those engaged in the 

 dairy business, a few brief suggestions, going to show^ the superior 

 advantages of furnishing for the market articles in their line of the 

 first quality, instead of those of an inferior grade. We are happy to 

 know that there has been a gratifying improvement within a few 

 years past in the quality of the articles of butter and cheese, sent from 

 Madison county to the market. We are desirous that this improve- 

 ment shall go on, until the highest degree of perfection is attained, 

 and Madison be behind no county in the State in the acknowledged 

 excellence of the products of her dairy. From the intelligence and 

 enterprise of our fellow-citizens engaged in the dairy business, in con- 

 ,nection with the resources and facilities for prosecuting the businesf 

 so abundantly furnished in this region, w^e have no doubt that such a 

 distinction could be easily realized. To accomplish this desired end, 

 all that is wanting is, that our dairymen should properly appreciate 

 the importance of the subject. To aid in arriving at such an appre- 

 ciation, we would call attention to the following facts. 



