412 [Assembly 



Report of the Committee on Dairies and Entire Farms. 



The committee on dairies and entire farms, respectfully report 

 that ten dairies of cheese Avere entered for premium, according to 

 the rules of the society, which were duly examined in June and 

 August, by said committee, and a sample of each was exhibited 

 at the fair at Herkimer. The committee have examined the 

 dairies of the following persons : 



Mathew C. Rider, Rodney Wilcox, M. and G. Everet, Albert 

 Holcomb, in Litchfield; John L. Eaton, Conrad Oxner, in Colum- 

 bia; Jonathan Jones, Alonzo Wood. Columbus Morgan, 



Bonfoy, in Winfield. 



On examination in June, it was a difficult matter to determine 

 as to the comparative merits of different dairies, all being manu- 

 factured nearly alike by report, and at that stage of maturity only 

 a close examination could gain a preference. A much greater 

 difference in the quality of cheese was manifest on the examina- 

 tion in August. Such as were deemed of superior quality in 

 June, Avere (many of them) of inferior quality in August, after 

 standing through the heat of summer, and beyond the period of 

 their matLirity for market ; showing the necessity for a mutual 

 understanding between the manufacturers and cheese dealers, so 

 that the supply of cheese for summer trade shall not exceed the 

 demand, which is always detrimental to the dealer and producer, 

 as it must go forward and be consumed at its maturity, or be held 

 as an impediment to fall trade, from its poor quality. Tlie great 

 desideratum in cheese making, is to form as near a solid as possi- 

 ble, and still retain moisture enough to produce a buttery texture 

 in the cheese. The more compact the cheese is welded together, 

 and destitute of holes or pores within, the less salt is required to 

 preserve it from tainting-. Salt is used as a controlling agent, to 

 suppress the fermentation and decomposition introduced and car- 

 ried on by the combined action of heat and rennet. Hence the 

 necessity of the two latter agents being allowed to finish their 

 work and expel all the fiuidical properties of the milk before the 

 curd is cooled, or salt added, as either are antagonistical to the 

 agents first used, and if added too soon, rennet will be held in 



