NEEDS OF THE DAIRY. 



253 



that the development may take different forms, and that the form 

 of this development will determine the condition and quality of 

 the cheese. What we need is a series of accurate experiments 

 and investigations to determine which form, or combination of 

 forms is desirable, and how to secure the development which we 

 want. We not only want to know how to prepare the curd, but 

 how to cure it, so as to get such a cheese as we will, and then 

 preserve it for use for a reasonable length of time. To do this, 

 we shall have to begin with the milk as soon as drawn from the 

 cow, and manage it with great care until the desired end is 

 reached. As yet, to guide us in this, we have but a few hints. 

 The spores already in the milk and those added in the rennet, do 

 no harm, but appear to be essential to the accomplishment of our 

 object. The spores introduced from the impure air and by con- 

 tact with foul pails, utensels, strainers, etc., are highly detri- 

 mental. These intruders are the ones that play the mischief and 

 give us all our trouble. They are the tares sown by the enemy, 

 and the greatest vigilance is required to keep them out. 



Pure air is found to exert a conservative influence. Hence, air- 

 ing milk greatly assists in its keeping. Cooling it as soon as 

 drawn and keeping it cool, retards very much the fungus develop- 

 ment. From these facts we see the importance of milking in a 

 clean atmosphere, of cooling milk as soon as drawn, and of keep- 

 ing it exposed to the air. Nothing is worse than to shut up hot 

 milk in a tight can, and leave it to stand over night, or to carry it 

 from one to three miles, in the broiling sun, to the cheese factory. 

 An experiment made by Muller is to the point. He put milk in 

 two vessels, covering one and leaving the other ooen. The tem- 

 perature of both was kept at 65 deg. The ci«eam and milk of the 

 open vessel wei-e sweet at the expiration of twelve hours ; but 

 that in the covered vessel was not only sour, but emitted an offen- 

 sive odor. Cool your milk as soon as drawn, and keep the tight 

 covers off from your milk-cans as much as possible. 



Increase the Consumption of Cheese. It would improve the 

 dairy interest to increase the home consumption of cheese. One 

 way to increase it, is for us all to eat it. It is nutritious, healthful 

 and economical beyond almost anything else that we can put on 

 our tables. Another way to increase the consumption of cheese 

 is uniformly to make a better article, and allpw none but the best 

 to be cut for home consumption. If small cheese are wanted, we 

 must make enough to supply the demand. For my part, I prefer 



