PRODUCTS OF THE DAIRY. 405 



etable food, which may svipply the starch or sugar required to 

 make it equal to milk, as a general nourishment. Again, the 

 new milk cheese contains more fat than even the eggs. It is 

 too rich, therefore, to be used as an every day diet by the gen- 

 erality of stomachs. It is partly for this, and partly for the 

 previous reason, that cheese and bread are almost invariably 

 eaten together. 



" Then, in the skim-milk cheese, we have only eleven per cent. 

 of fat mixed with eighty per cent, of the very constipating curd. 

 Experience has shown this to be far too little, and therefore 

 butter or fat bacon, as well as bread, miist be consumed along 

 with these poorer cheeses, when much of them is intended to be 

 eaten ; or they must be cooked in made dishes, along with some 

 other variety of fat." 



The conclusion of the whole matter is, that, as unskimmed 

 milk is the most healthful to drink, so is unskimmed milk cheese 

 most healthful to eat : and that which is most agreeable to a 

 healthy palate may generally be presumed to be most healthful 

 to the animal system. 



W. H. Beaman, Chairman. 



PLYMOUTH. 



Statement of Mrs. Willard Wood. 



Butter and Cheese. — The butter which I present for your 

 inspection was made in the following manner, which is my usual 

 method of making it. I set my milk in tin pans, let it stand 

 from 24 to 36 hours before skimming, according to the weather. 

 My cream is churned soon after it is taken from the milk, when 

 it is sweet. The butter, when taken from the churn, is rinsed in 

 cold water, then salted with fine rock salt, about one ounce to 

 the pound ; it is then put in a cool place until the next day ; 

 then worked over and made into balls, and packed in a stone 

 pot, covered closely. 



My method for making cheese is as follows : I strain my 

 night's milk into a tin kettle ; next morning warm it as warm 

 as it was when first milked from the cow. Then put in ray morn- 

 ing's milk, and a sufficient quantity of rennet to curdle it in a 



