8G OXFORD SOCIETY. 



Statement of Daniel li. Robinson, Sumner. " ^ly dairy 

 consists of five cows, two that arc farrow, and three new u)ilk. 

 I do not confine myself to any particular breed. ]My winter 

 feed is straw, corn fodder and hay. In summer, they feed ou 

 grass only. In early fall, I begin to feed them on green corn 

 fodder, sowed for this purpose in June and July. 3Iy pasture 

 is all high and dry, and uniform in kind and quality of grasses. 

 In making cheese, I strain the milk into a tub immediately after 

 milking, and at once add the rennet. I dip the curd carefully 

 intp a cheese-basket, cutting it occasionally with a knife, letting 

 it stand till it is quite dry. Then scald the curd lightly with 

 whey. When the whey is turned off, pour in cold water, and 

 let it stand till quite cold; then chop and salt it, and set it 

 away in the cellar or some cool place, as we always make two 

 days curd for one cheese. I manage the second curd in the 

 same way as the first. When ready for the press, mix the two 

 curds together. When pressed, let the dieese stand a day or 

 two and dry on the outside, then cover with cloth, which I grease 

 instead of pasting. Rule for salting : a table spoonful of salt, 

 to a pail-full of milk." 



Stateme7it of Mrs. Nathaniel Pike, Norway. '•' Our dairy 

 consists of three cows and three heifers. In winter I keep 

 them on hay till about two weeks before they calve, when I give 

 them a few potatoes, a little meal, and a few other roots. In 

 summer, ou grass only. The milk is set in the cellar where the 

 air has free access, and I churn the cream alone. After the 

 buttermilk is thoroughly worked out, I add one ounce of salt to 

 a pound of butter, and pack it in jars, scattering salt between 

 every layer, and also on the top to keep it from the air, and 

 then put it in a cold cellar. In making cheese, I have changed 

 my views in regard to curdling milk at night. In dry, warm 

 "weather, it often becomes sour and rancid, and as a consequence, 

 the cheese hard and crumbly. I therefore think it preferable 

 to pursue a different course. If a two curded cheese is to be 

 made, I proceed as follows, viz : after the curd is well drained, 

 I slice it in a leaky vessel so as to extract all the whey possible, 

 slightly salt it, and hang it in the cellar. The following morn- 

 ing I prepare another curd. After it is drained, take the one 

 from the cellar, slice them together, add hot water enough to 



