174 BOARD OF AGRICULTURE. 



points ; but, out of the millions of attempts at cheese making all 

 over the country, the fact has been slovvl}' evolved, and is at last 

 conchisiveh' settled, that in Now York, and eastward on the same 

 parallels, the possibilities of cheese making are found. Here we 

 find such averages of climate, that the cows graze upon the best 

 of feed and secrete their milk, for the most part, in quiet and 

 comparative coolness. This fact is of much more moment than 

 generally supposed. The milk can readily be cared for, until its 

 delivery at the factory ; and the curds can be suitably ripened, 

 at the minimum of expense and risk. These favorable surround- 

 ings are not transferable, and the man who moves out of the belt as 

 much parts with the possibilities as the miser leaves his gold, when 

 he lies down to enter the "narrow house." 



Such being a true statement of our situation as related to the rest 

 of the country, it cannot in fairness be considered an exaggerating 

 of trifles to call attention to the fine points in cheese making, for 

 by thorough comprehension of the necessary details, and a careful 

 carrying of them into daily practice, only can proportionately wortln' 

 results be attained. There is hardi}* an}- inducement for the expan- 

 sion of the cheese business among us, except in the line of this 

 strictly fine product which we can make if we choose. Buyers 

 have all the poor cheese they wish to handle. The market also is 

 filled up with those grades which have the quality of earlv maturity. 

 Inasmuch as these sorts have no standing with the trade after the 

 fall months are gone, more of them would be simply a drug on all 

 interested in them. The opportunities before us lie in connection 

 with smooth, firm, close-textured, whole milk cheese. No buj'er 

 ever yet had too man}- of that grade. A noticeable feature at the 

 present time is the cessation in the use of skims. It is an unmis- 

 takable evidence of thrift, for just as soon as the people can alford 

 the better article of food thej- drop the inferior. Scientists, oft- 

 times, tell of the value of skim cheese, and in the laborator\-, no 

 doubt, they find a satisfactory per cent, of ingredients for a proper 

 feeding ration, but practically, the people let it alone. Skim cheese, 

 now, is worth no more money than the original milk was worth in 

 the economy of the farm and household. The labor and trouble of 

 making and marketing is thrown away. 



A classification of the fine points which groups them under three 

 headings will cover the whole ground, and in legitimate order : 



