NEEDS OF TITE DAIRY. 245 



quality, and loss of flavor. Many a poor cheese maker has under- 

 gone untold mental torture, and- been unjustly condemned by the 

 patrons for whom he worked, because he had not the proper 

 facilities for curing- his cheese. In the cold, wet weather of the 

 spring 1 and fall his cheese stood on the ranges turning to poor 

 hoo--feed, instead of changing to food fit for human beings ; and 

 during the hot days of July and August they were toasted at a 

 temperature ranging from 80 dogs, to 1-00 degs., which fried the 

 butter out of them, hastened the putrefactive action to such a 

 degree that the gases swelled them up like the housewife's batch 

 of dough for bread, and of course destroyed the flavor. The re- 

 sult was, that the buyers "blowed " the cheese, if the flies did 

 not, a less price had to be taken for them, and everybody was dis- 

 satisfied ; whereas, if the make-room and curing-room had both 

 been built with double walls, and lathed and plastered, so that the 

 temperature could have been kept near 70 degs., everything 

 would have been satisfactory — provided, the patrons delivered 

 their milk in a proper condition. 



Of late years there has been some improvement made in the 

 curing-rooms," by partitioning off one end and lathing and plaster- 

 ing it, for curing early and late made cheese. But little or no 

 provision has been made for keeping down the temperature in 

 " dog days," while the importance of controlling the temperature 

 of the making-room has been entirely overlooked. Many of the 

 old factories still stand just as they were first erected, save they 

 are growing dilapidated, are surrounded by the accumulated filth 

 of years, and their walls are reeking with the crop of fungi which 

 is ready to scatter its seeds everywhere and breed more devils 

 than the magic of any cheese maker can possibly exorcise. In 

 consequence of this, most of our old factories fail to make the 

 progress that they should, and it may reasonably be doubted if 

 they will ever be able to produce the finest grade of cheese until 

 they are thoroughly renovated and cleansed. 



You do not want to repeat our mistakes. You should build in 

 a more substantial manner. You want tight, double walls, the 

 inner one lathed and plastered. You want double windows, so 

 arranged that they can be easily opened when required, aud all 

 the necessary preparations made for controlling the temperature 

 of both the make and curing room. And, withal, you must pro- 

 vide for thorough ventilation; underdrain, if necessary, so as to 

 have dry ground for your factory to stand on, and see that your 



