DAIEY PEODUCTS. 181 



made, never was and never can be made or turned into cheese, 

 not one particle of it ; and that the caseine of milk, from which 

 all of our cheese is made, never was and never can be made 

 or turned into butter, and that I have made from milk within 

 three hours after it was milked, butter and cheese, as much 

 butter and as much cheese (lacking a few ounces) as though 

 I had made but one kind — as good butter and as good new- 

 milk cheese as the best. 



I am well aware that the above statements will startle all 

 of the butter-makers and cheese-mongers, and that the first 

 question they will ask is this, viz. : If what you say is true, 

 why is not skim-cheese as good as new-milk ? Answer : The 

 oil of milk and caseine are of less specific gravity than water, 

 and when you skim milk the best of the caseine will be taken 

 off with the oil of the milk, and is called cream. In June, 

 when milk is rich in caseine and oil, four pounds of hiitter- 

 milk will make a pound of cheese. Now, if any of the case- 

 ine or cheesy matter that was in the cream before churning, 

 was turned or changed into butter, why not all? Eennet put 

 into milk or cream coagulates or turns all the caseine to cheese, 

 but not one particle of the oil (butyric acid) is changed or 

 turned to cheese. 



If any of the oil of milk is turned to cheese or curd, why, 

 if done nice, can we get very near as much butter from the 

 whey as we could from the milk before making cheese, as 

 whoever will try can satisfy themselves that they can ? After 

 making your cheese, press out all the whey, wash the curd 

 with cold water in order to get out the oil of milk, put the 

 water into the whey, set the whey as you would milk, take 

 off the cream, churn it when sweet, and you will find that you 

 can get very near as much butter as you would had you not 

 made cheese, and as good butter, providing you wash the but- 

 ter well in order to get out all of the rennet. Be careful not 

 to heat the milk above the natural heat, as it was when drawn 

 from the cow. 



There is nothing in the whole mineral, vegetable or animal 

 kingdom, that man can take into his stomach, that is so well 

 calculated to promote health as good new milk, good butter 

 and good cheese. 



Our physicians order barrels of cod-liver oil (from a lower 



