No. 112.] 465 



The fifth test of the first-class apple is that it grows well in all 

 soils and situations. It has been objected to the Newtown Pippin, 

 that nobody can raise it in perfection but Mr. Pell and his neigh- 

 bors on the Hudson river. The Swaar and. Vandervere have but 

 this fault, that in heavy cold soils their highest beauty and flavor 

 are never developed. Such varieties have a high local value, 

 and in favorable circumstances will pass for first-rate. 



Extract from Cheese RtroRT. 



The committee are aware of the embarrassment they labor 

 under for want of a standard by which to compare the relative 

 merits of the diiferent samples of cheese exhibited. 



To be governed by our own peculiar taste or appetite for such 

 cheese as we may be accustomed to eat and acquire a relish for, 

 might do great injustice to the zealous competitor, by award- 

 ing superior merit to such a sample of cheese as would at an 

 earlier or laier period be deemed unworthy of award. 



As but a small portion of the cheese made can reach the con- 

 sumer at a specific age, or stage of maturity, it is deemed unsafe 

 to recommend a character of cheese as a model dairy, containing 

 a large constituency of fermenting properties, such as excess of 

 moi.sture, air in cavities, the presence* of too much rennet, which 

 should have been worked off with the whey, &c., which are des- 

 tined to generate an unpleasant flavor, if kept beyond a certain 

 stage of maturity. 



We therefure adopt, as a standard of superior excellence, a 

 cheese of compact and buttery texture, free from holes within to 

 contain fetid air and vapor, with a smooth firm rind, impervious 

 to exrernal influences, with sufficient salt for a pleasant relish and 

 to preserve it untainted. 



The committee do not pn»i)ose to dictate a special or invariable 

 rule to be practised alike, in all seasons of the year, or in differ- 

 ent localities, in the manufacture of cheese; but would advise a 

 strict observance of certain blading principles, such as luating 

 all parts of the milk alike before setting with rennet; Setting at 



[^iR. Tr. '53 ] EK 



