BUTTER AND CHEESE. 137 



said of" the butter, in general, is applicable to the cheese. 

 The outward appearance of all was very much alike, showing 

 that it had received the best of care ; but the inward condi- 

 tion was very unlike. The reasons for this unlikeness we 

 are not able to state. With two or three exceptions, there 

 was not that mildness and blandness that were pleasant to 

 our tastes ; with the rest there was a smartness or rankness, 

 that, when taken into the mouth and left to melt upon the 

 tongue, produced a disagreeable sensation. Whether this 

 was owing to the quality and quantity of the rennet, the 

 quality and quantity of the salt, or the temperature of the 

 milk during the time of its handling, we are not prepared to 

 say ; but the fact was very apparent. Neither are we able to 

 suggest a remedy; but while each class, the smart or strong, 

 may have its friends, to us a mild, pleasant cheese meets the 

 condition of our tastes, and we could wish that all who are 

 engaged in this industry, whether individually or collectively, 

 would so study their art, and practise their calling, that, with- 

 out failing a single time, they will produce a mild, pleasant, 

 and delicious article of food, that will minister to human 

 pleasure, and satisfaction in its consumption. 



S. Barbee, for the Committee. 



IB 



