BUTTER AND CHEESE. 45 



and when removed leave a very poor quality of milk ; while 

 in the other case, when all the cream is taken off that can be 

 separated, there is much more of the caseine or cheese quality 

 left ; so that it cannot be truthfully said that the good butter 

 cow is the only one that is valuable for the production of 

 milk for other purposes. There is such a vast difference in 

 the quality of butter, that its manufacture and preparation 

 for market become a question of great importance to the 

 farmer, and one that essentially affects his pocket. 



Milk is very sensitive, and readily partakes of any impuri- 

 ties of the atmosphere about it, or the vessels used in its 

 manufacture. If there is a lack of care here, the butter 

 produced will at once notify you of that fact. If all these 

 are perfect, and there is still lack of care in the manufacture 

 and preparation for market, you will have like notice. If 

 twenty or twenty-five per cent more can be obtained for a 

 nice article, then why not every dairy-woman have it, or at 

 least strive for it ? There is also this vast difference in the 

 quality of cheese ; some being hard, dry, or possessing a flavor 

 that is any thing but palatable, while some is soft, rich, and 

 melting when put in the mouth, and possessing a flavor so 

 delicious, that it commands a ready sale at all times, and a 

 price above ordinary cheese that will more than pay all ex- 

 pense of manufacture, materials used, and marketing. To 

 insure this, several things are necessary : First, the milk 

 must be in perfect condition ; and, second, the cheese- 

 maker, whether at the factory or private dairy, must have 

 every thing in perfect condition about the manufacturing 

 and the materials used, such as are absolutely necessary ; 

 and, in addition, he or she must have a knowledge of the 

 business, and observe all the operations till the cheese is 

 ready for the market. In order to have the milk in good 

 condition, there must be cleanliness in the milking, never 

 using a wooden pail, as it is much more difficult keeping it 

 perfectly sweet. The milk should, as soon as possible after it 

 is drawn from the cow, be thoroughly cooled, and, if taken to 

 the factory, never be exposed to the sun. If these conditions 

 are not followed, although the cheese-maker may not be 

 able to detect sour milk, there may be impurities enough to 

 change the flavor of the cheese, and thereby lessen its value. 

 The same rules are to be observed at the factory throughout. 



