CURING MILK. 355 



extensively. Corn meal makes the quality of milk very superior, 

 but it is liable to fatten the cows too fast, and shrink the quantity. 



Question. Can milk, cured in the way you have described, be 

 as readily made into cheese as other milk ? 



Mr. Gold. We suppose so, and with increased advantage. 



Question. But no cream or butter can be readily got from it, if 

 cured ? 



Mr. Gold. If it is not stirred the top of the can becomes very 

 rich indeed. The bulk of the cream will rise to the top, and you 

 can pour it off or dip it off. 



Question. But if thoroughly stirred there is no rise ? 



Mr. Gold. Very little if any separation. 



Question. Can the milk be churned into butter ? 



Mr. Gold. Yes sir ; that is what is done with the surplus milk 

 in New York. The milkmen churn it and sell the butter. They 

 do a large business of that kind during June and July, when milk 

 is abundant. At this season, during the scarcity of milk, we are 

 directed, if we have any milk over, to keep it until the next day, 

 aftd send it then. 



Question. What changes take place to prevent the souring of 

 the milk in curing ? 



Mr. Gold. The speedy removal of the animal heat is all that we 

 suppose has taken place before any decomposition has occurred. 

 It may be carried half a mile, and in some cases has been carried 

 two miles to the spring ; but those farmers who have been sub- 

 jected to that inconvenience do not have uniformly good success. 

 It is only those who milk right by the spring house, and can put 

 the cans directly into the spring, who can have uniformly good re- 

 turns. 



Col. Sweet. I wish to say a few words in relation to this sub-- 

 ject. I agree with Mr. Gold perfectly. I have furnished milk to 

 the Portland market for the last six years. Previous to that, I 

 carried on the manufacture of butter and cheese in my own family, 

 but my wife's health began to fail, and I sold my farm and moved 

 to Paris, in the county of Oxford, near the Grand Trunk Railway, 

 in order to sell milk. It was a number of years before I could get 

 a sale for my milk. There was one man who monopolized the 

 business. He was rich, and supplied the Portland market. He 

 died about six years ago, and I then commenced sending milk to 

 Portland. I know the difference in the labor and in the profit of 

 manufacturing butter and cheese in the family and raising milk for 



