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are kept in pastures convenient and supplied witli plenty of good feed. 

 Care ahould also be taken that when cows are driven up at night to be 

 milked, that it be done moderately ; dogs should not be suffered to worry 

 and chase them. Many think these matters of little account, but they 

 are points which the most experienced dairymen do not fail to observe 

 with due attention. Cows need plenty of water to drink, and they ought 

 to be pastured where they can have access to it. Where they are suffered 

 to run on the dry prairies, or confined in dry fields, they will come up at 

 nio-ht in hot weather panting for drink ; if they are pastured where there 

 are no running streams, some means should be devised by which they 

 can be supplied with water. 



Very little has yet been done in Wisconsin, in making cheese : those 

 who have done anything in the dairy business in this State, have mostly 

 turned their attention to making butter ; the fact that with but few cows, 

 or with even one or two, people can make butter advantageously, while 

 it requires a larger number than most farmers keep to make cheese, 

 accounts for this. The process of making it varies considerable among 

 dairymen, and it is impossible for me to say what manner of making it 

 is most observed. An old and experienced dairyman, in New York, who 

 has been in the business about forty years, has, for a long time, made 

 cheese in the following manner : The milk after being strained into a tub 

 or into pans according to the quantity obtained, is suffered to remain 

 during the night for the cream to rise, which, in the morning, is taken 

 off. Some prefer to let the cream be mixed with the milk, it renders it 

 a little richer, it is true, but it would be difficult to tell the difference by the 

 taste of a cheese made with all the cream, and one made with one night's 

 cream taken off. The night's milk is warmed in the morning, and put 

 in with the morning's milk. After having attained the temperature of 

 blood-heat, let the rennet be put in ; if the temperature is right, the milk 

 will set and curdle in twenty-five or thirty minutes. It is important that 

 the rennet which produces the curd, should be properly preserved, and 

 kept ready for use ; let it be thoroughly cleaned, and salted sufficient to 

 keep it sweet and free from all impurities. When thus cured, when there 

 is occasion to use it, let it be soaked in brine, and the liquid is obtained 

 which curdles the milk. After the milk is properly set, which will be 

 plainly indicated by the thick curdled appearance of it, let it be broken 

 up as fine as possible ; this can be done with an instrument made of tin 

 •called a cheese cutter. After this process the whey is dipped off, leaving 



