513 ANNUAL REPORT OF NEW- YORK 



The dairy to wliicli is awarded the 2d premium, G. C. Parker, 

 Rodmarij is made very much like No. 1 — is well manufactured, 

 and is very high flavored — salted seven-eighths of an oz. per lb., 

 durius; the hot weather — at other times three-fourths of an oz. 

 only. Each churning is weighed, as is the salt, each time. 

 Average yield 170 lbs. per coav. Too much cannot be said in 

 praise of the system and care with which these two dairies are 

 managed. 



We award the 3d premium to a dairy of 27 cows, Jonathan 

 Boynton, Rodman, and take pleasure in saying that, for so large 

 a dairy, it is remarkably uniform and well kept, and gives evi- 

 dence of the best of care, but it has an overdose of salt. But 

 for this one defect, your committee would unanimously have 

 given it the first prize. The yield of this dairy last year was 180 

 lbs. per cow, and has sometimes reached 200 lbs. per cow. 



It may be well here to state that there were on the committee's 

 list of applications, some who were noted as not having paid the 

 fee of membership. This of course precludes the parties from the 

 premium list. 



The cheese dairies submitted for examination were generally 

 good, and gave evidence of more than ordinary care and atten- 

 tion. Every dairy examined by us contained a large proportion 

 of excellent cheese 3 yet in several there was an evident lack of 

 uniformity, at once so difficult of attainment, and yet so desirable 

 in a dairy of cheese. It seems in practice to be a matter of great 

 difficulty so to manufacture and take care of a cheese dairy that 

 it shall contain no poor or indifferent cheese. Some of those 

 who have succeeded remarkably once, have fallen far short the 

 next time and the next. 



Many of our butter dairies have a reputation for excellence 

 that has been well sustained for a series of years; and are often 

 sold on this reputation, and are not often far behind the degree 

 of excellency anticipated. This can be said of but few of our 

 dairies of cheese. Hence we concluded that making fine cheese 

 is an art not easily acquired — a trade that needs to be studied 

 thoroughly and practiced long and patiently. "We are satisfied 

 that no set of rules will apply in all cases in the manufacture of 

 cheese. Rules are no doubt necessary and useful, but need to 

 be varied to suit variations of temperature, size of cheese and 



