248 BOARD OF AGRICULTURE. 



experiments to ascertain the best conditions and the best methods 

 of manufacture. We have made very great improvements within 

 the last ten years — especially in the art of cheese-making. Yet 

 there are very few points in cheese-making that are finally settled. 

 We do not know even the temperature at which it is best to set 

 the milk. We usually set it at 80 degs. to 86 degs., and then 

 gradually raise the temperature of the curd to 96 degs. or 100 

 degs. — usually to 98 degs., or blood heat. I strongly suspect 

 that we should do our warming up before setting the milk, and 

 then set it at the same temperature at which Nature sets it in the 

 calf's stomach. There are many plausible arguments in favor of 

 this ; but I am not aware that it has ever been tested fully by 

 actual experiment. The liquid is much more easily heated than 

 the solid curd with its immovable particles; 98 degs. is only 

 blood heat — the temperature at which the milk is drawn from the 

 cow ; the acid more readily developes at this point than any 

 other; the rennet is more active at this temperature ; and by rais- 

 ing the temperature of the milk before setting it we should avoid 

 a good deal of stirring and a proportionate amount of waste. But 

 what will be the quality of the cheese, how will it cure, how will 

 it keep ? Experiment must determine. We should most un- 

 doubtedly hasten the process and save labor, by heating the milk 

 instead of the curd. But we can make cheese without raising the 

 temperature of either milk or curd. The process, however, would 

 be much slower. Which is the better of the two — the heating or 

 non-heating process ? Or are we practicing the best method now ? 

 Who knows ? 



In the pressing and the curing of cheese we are just as much in 

 the dark. We are little more than poor imitators, and grope and 

 stumble along in doubt and anxiety. We shall continue to do so 

 until we bring science to our aid, and by practical tests determine 

 every point in the process of cheese-masing. In this way we 

 may lift it to the rank of a science, and work with the satisfaction 

 and success of rational beings who know what they are doing. 



For the purpose of securing the results which 1 have indicated, 

 not long since, I read before the Central New York Farmers' Club 

 a paper in which I suggested the erection of a model experimental 

 factory, to be devoted as far as required, to a well-arranged 

 system of practical scientific experiments, analyses, &c, i:i both 

 butter and cheese-making. Apparatus as well as methods should 

 be tested, and a perfect record kept of the results. In short, I would 



