CURING MILK. 353 



short time, as the effects of this change from the dryer feed of the 

 stable to the flush of feed of the pastures cease. 



It may be interesting to you to know something of the prices 

 which we obtain for milk. We were formerly engaged in the man- 

 ufacture of cheese on our own farms. We were discussing the 

 question of establishing associated dairies when the proposition 

 was made to us to supply milk for New York. In the month of 

 June and July, during the flush of milk, we get but three cents a 

 quart, the milk-men paying their own freight. We now receive 

 four cents, and we expect this month of September to get five cents 

 and onwards during the autumn ; during the winter, we get six. 

 It is expected that a man who sends milk to market will supply at 

 least half as much in winter as in summer. That necessitates a 

 change of cows, and other arrangements different from the ordinary 

 arrangements of the dairy. But in this explanation of the process 

 of curing milk, I would advert to it as furnishing you an oppor- 

 tunity, if you please, to cure milk for your families that you will 

 find of a very superior quality for any of those purposes for which 

 you need milk, and which will enable you to keep it much longer 

 than you can keep it in any other way. After it is once cured, in 

 ordinary weather, it will keep three or four days, or a week, in or- 

 dinary temperature. It would not do it in the heat of this summer, 

 but when well cured, in ordinary weather, it will keep sweet and 

 perfect, and free from any bad odor or bad taste, for several days. 



Those who have ice, put a lump of one or two pounds in each 

 can when taken from the spring. If the distance to the station is 

 two miles or more, (and some carry it five or even ten) a wet 

 blanket is wrapped around the cans to keep them cool. The cars 

 are furnished with ice placed in boxes at each end, so that the milk 

 arrives in New York delightfully cool. 



I do not think of any other point that would be of interest. If 

 any gentleman wishes to ask any question I will endeavor to 

 answer it. 



Question. If the cans were not full, would'nt they float ? Milk 

 is lighter than water. 



Mr. Gold. If they are not full they will always sink so far that 

 the milk will be a little lower than the water, on account of the 

 greater weight of the cans. The cans are heavily banded with 

 iron, and will sink in the water ; and they are of such shape that 

 if they are only half full they will not turn over. They have a 

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