182 BOARD OF AGRICULTURE. 



stuff the spaces between the studs with saw dust than to lath and 

 plaster. 



In this room the points sought are fully gained — entire exclusion 

 of the outer air and sun's heat, with the coolness and moisture of 

 the earth floor. Such a room will mellow down and subdue the 

 June and July curds in a surprising manner. Our factories which 

 have a promise of life before them would do well to make this kind 

 of room without delay. The shelving can be supported by posts 

 upon longitudinal sills. 



A final thought is connected with the development and care of 

 the riiiil. A good rind depends upon a good curd in the vat, as a 

 good curd hinges upon prime milk at the window. The work in the 

 curing room is not to make the rinds good and sufficient, for that is 

 impossible, but, upon that curd which has a right start, to put such 

 manipulations with needed oilings that the rind shall become smooth, 

 elastic, yet tough and impervious to all insect foes. It is not a 

 paint that is to be put on, or a rough slashing of grease about the 

 cheese, but the careful rubbing in of a waim oil until the rind 

 becomes tanned, as it were, to endure the changes of temperature 

 and the rough handling to which it is to be subject. Here, again, 

 is seen the link stretching back for its completeness into the preced- 

 ing stage of the work. Given good milk, a good maker, and the 

 proper curing room, the chain is complete, and satisfaction is 

 ineviiable. 



The afternoon was given to a lecture on "Butter Factories and 

 Factory Butter," and the evening to one on "Jerse}' Stock and 

 Fancy Butter," both of which will be found in another place. 



