STATE AGRICULTURAL SOCIETY. 273 



keep the cheese in press about seven hours; then take it out of 

 the hoop, turn it upside down, bandage it and put it again in 

 press for twelve or fourteen hours longer. 



15. Answered under No. 14. 



16. I put no coloring matter in the cheese, but I put in all the 

 cream^ which gives a rich, right color; outside we mix a very 

 small quantity of annatto with whey butter, with this we rub the 

 outside of the cheese, but I use only a very little coloring matter; 

 I commence rubbing the outside of the cheese perhaps an hour 

 after it is taken from the press; but not until the rind begins to 

 dry off. 



17. I have never been troubled with flies when I pursue the 

 old method and rub every part of every cheese, every day with my 

 hand. 



18. Answered under No. 16. 



19. I never had cheese swell much. I think it is caused by — • 

 1. Too little salt; 2d. Too much rMinet; 3. If milk or curd was 

 any part of it sour before put in press, it might produce puffing; 

 4. Want of cleanliness may induce a sour state in some parts of 

 the elements of the cheese. 



CHEESE DAIRIES.— Cortland Co. 



Frederick and George Conable made from 30 cows 17,596 lbs. 

 of cheese and 200 lbs. of butter during the season, averaging 

 over 502 lbs. per cow. 



Moses Kinney made from 50 cows and 7 heifers (equal to 55 

 cows,) 23,792 lbs. of cheese and 1,100 lbs. of butter, being an 

 average of 432 lbs. of cheese and 20 lbs. of butter per cow. 



MAPLE SUGAR. 



Tlic importance of tliis brancli of farm industry in our State, 

 should stimulate our farmers to its increase. The crop has some- 

 times reached ten million pounds per annum, and when the sugar 

 is carefully j)rc))ar('d, is worth to the farmer from eight to twelve 

 cents per j)oun(l. The syru]) also sells at the highest })rice of the 

 best foreign. Its manufacture is very simple, and when care is 



[Ag. Trans.] R 



