FINE POINTS IN CHEESE MAKING. I77 



and the perfume saturates all the clothing before the work is over. 

 In pouring from pail to pail, and through strainers, an etlicient 

 rinsing goes on ; and as the pails are carried off, they go, filled more 

 or less with milk, plus the added moisture of the condensations 

 which liave all the while taken place. At the time and place of 

 straining, with the milk somewhat cooled, the clothes give out their 

 charge of odor, and further rinsings combine with that to stamp an 

 indelible taste on that dairy. The blind man test of a tie-up is 

 no " fanc}'" idea, but based upon the soundest reason, and the most 

 practical comprehension of the merits of the case. The rejection 

 of all the deep-setting, submerged creamers by the best of butter 

 makers strongly emphasizes the idea of cleanliness. These con- 

 trivances, as made, advertised and sold, too easily induce unclcanl}' 

 habits ; and whatever of slipshod ways pertains to the butter mak- 

 ing, b}' eas}' passage, goes over to the care ot milk for cheese. If, 

 during the summer months, a careful observer be on the lookout 

 among factory patrons he will notice that by their actions very 

 many men say the main object is to get all the milk they may be 

 able, and run it off to the factor}' as soon as possible. It is too 

 often, seemingl}-, at least, asserted that the maker can take helter- 

 skelter milk, and by some magic operation eliminating the hurtful 

 properties and tendencies, return to each owner only the best of 

 cheese. This is radicall}' false, in whatever degree it is entertained. 

 As the milk is at the window, such will be the cheese of that da}'. 

 Not that an unskilful maker may not spoil the best of milk, but r 

 that the ablest maker in the world cannot make prime keeping ; 

 cheese out of inferior milk. 



A concluding thought upon this topic can well be the indispensa- 

 bleness of cooling the morning's milk. Some farmers take all 

 needed pains that the cans shall be washed twice and scalded, that 

 the'night's milk is stirred, cooled, and left out of doors, uncovered, 

 all night ; but in the morning are possessed with a kind of frenzy 

 which drives them out at unreasonable hours, hustles up the cows, . 

 gets through milking at railroad speed, and drives off to the factory 

 before five o'clock, at a John Gilpin pace, as though a premium were • 

 offered for the warmest and worst mess of milk which could be • 

 found. 



Confront such a man, after the hullabaloo is all over, with the 

 simple question, "Why all this? " and he can no more give a suffi- 

 cient answer than could the famous horseman. If milkmen would 



