262 AGRICULTURE OF MAINE. 



for the market in two weeks. The curing room should be kept 

 at a temperature of 70 degrees. 



At this point I wish to call the attention of any of my hear- 

 ers who may have aspirations to go into domestic cheese mak- 

 ing for the market, to the matter of marketing itself. Too 

 much care cannot be exercised in selecting the market, for 

 it will be found that in selling a superior article to many they 

 will handle it for a while and create a demand for the same 

 and then will commence, if you happen to have sold to an 

 unscrupulous dealer, to palm off upon their customers an ar- 

 ticle which costs them much less and which they will claim is 

 yours, thus doing damage which will take years to remedy. In 

 finding reliable dealers we have been greatly aided by the De- 

 partment of Agriculture and by the experiment department 

 of the University of Maine, both of which have always been 

 very willing to aid in many ways and from their suggestions 

 we have derived great benefit. 



As domestic cheese makers we have always tried to keep 

 abreast of the times, improving the plant and the quality of our 

 product and have been able to dispose of all our output with 

 satisfaction to ourselves and a list of customers in many states. 



In closing, for the benefit of the farmer who is progressive 

 and is looking for a business that will be lasting and financially 

 satisfactory, I know of nothing better than that of domestic 

 cheese making and trust that something in the foregoing may 

 aid such an one in his experience. 



Ques. How much milk do you take to produce a pound of 

 cheese? 



Ans. We have tried it very many times and it varies some- 

 what, although what causes the variation I do not know unless 

 it is the time in the period of lactation. The least amount which 

 we have tried is 7 1-2, and ordinarily we have to reckon on 

 10 pounds. I do not think on an average it will take quite ten 

 pounds but it will take from 8 to 10. We have never tried it 

 when it took over 10. 



Ques. What make of rennet do you use ? 



Ans. We are using the standard extract. We buy it in 

 New York. 



